CN115211542A - Apple crisp chips and preparation method thereof - Google Patents
Apple crisp chips and preparation method thereof Download PDFInfo
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- CN115211542A CN115211542A CN202210653319.9A CN202210653319A CN115211542A CN 115211542 A CN115211542 A CN 115211542A CN 202210653319 A CN202210653319 A CN 202210653319A CN 115211542 A CN115211542 A CN 115211542A
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- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
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- IOUVKUPGCMBWBT-UHFFFAOYSA-N phloridzosid Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-UHFFFAOYSA-N 0.000 description 1
- IOUVKUPGCMBWBT-GHRYLNIYSA-N phlorizin Chemical compound O[C@@H]1[C@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-GHRYLNIYSA-N 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of apple crisp chips, which comprises the following steps: (1) preprocessing apples to obtain apple slices for later use; (2) And (3) sequentially deactivating enzymes and baking the apple slices to obtain the apple crisp slices. The processing of the apple crisp chip comprises two important stages of enzyme deactivation and drying, wherein the enzyme deactivation can reduce and passivate the activity of oxidase and protect the nutrient substances and flavor in the apple, and the hot air drying overcomes the defects of deepening color, bitter taste, high oil content and the like of the traditional fried crisp chip, and simultaneously protects the nutrient components in the apple well, thereby achieving the aims of nutrition, health, high quality and low price.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to apple crisp chips and a preparation method thereof.
Background
The apple is a plant of Malus of Maloideae of RosaceaeThe fruit is rich in various vitamins, enzymes and more dietary fibers, and has the effects of regulating metabolism of a human body, reducing fat absorption, enhancing memory, promoting development of the human body and the like. Apple is one of four fruits in the world, and the apple cultivation area in 2021 years (200 ten thousand hm) in China 2 ) And the yield (4100 ten thousand) accounts for more than 50 percent of the world, is the world maximum producing country of apples, and the total consumption of apples in China accounts for one third of the world total consumption of apples, and is also the world maximum consuming country of apples. Along with the improvement of the living standard of people and the change of the living style and the consumption concept, diversified apple products can better meet the requirements of consumers.
In recent years, apple crisp chips are rapidly extruded into rows and columns of puffed products, have the characteristics of crispness, rich fragrance and the like, and are deeply popular with modern young people. The apple slices are well received by consumers due to the characteristics of convenient eating, easy storage and good taste. However, the apple slices sold in the market at present are mainly prepared by processes of freeze-drying (existing fruit slices are easy to soften when meeting air), naturally drying in the sun (poor in taste and easy to be contaminated by impurities) and the like, and polyphenol oxidase of fresh apple pulp can contact with the air in the processing process of the apple slices, enzymatic browning can occur quickly, so that the appearance, flavor and nutritional value of the product are deteriorated, the commodity value of the product is seriously influenced, and the like. In order to improve the quality of the apple crisp chips, people pay attention to how to solve the browning phenomenon in the drying process of the apple crisp chips.
Therefore, the problem to be solved by the technical personnel in the field is to provide the apple crisp chips which have crisp taste and low oil content and can keep the original flavor.
Disclosure of Invention
In view of the above, the invention provides apple crisp chips and a preparation method thereof, the processing of the apple crisp chips comprises two important stages of enzyme deactivation and drying, the enzyme deactivation can reduce and deactivate the activity of oxidases, and protect the nutrient substances and flavor in apples, and the hot air drying overcomes the defects of deepening color, bitter taste, high oil content and the like of the traditional fried crisp chips, and simultaneously protects the nutrient components in the apples better, thereby achieving the aims of nutrition, health, high quality and low price pursued by people.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of apple crisp chips comprises the following steps:
(1) Preprocessing apples to obtain apple slices for later use;
(2) And (3) sequentially deactivating enzymes and baking the apple slices to obtain the apple crisp slices.
The method adopts enzyme deactivation treatment to protect color and inhibits the occurrence of Maillard reaction in the crisp chip manufacturing process; the hot air drying production method is adopted, the problem that the original nutritional ingredients of the apples are damaged by a frying method and a differential pressure puffing method is avoided, the problems of low production efficiency and high energy consumption of a vacuum freezing method are avoided, and the method has the advantages of simplicity in operation, low energy consumption and cost and large treatment capacity.
Preferably, the apples are bagged cultured apples; the apple pretreatment comprises the following steps: selecting apples with uniform size and satisfactory meat quality, removing insect bite and mechanical injury, and sequentially cleaning, removing kernels and slicing.
Preferably, the thickness of the apple slices in the step (1) is 5-6mm.
Preferably, the apples in step (1) are bagged apples.
Preferably, the temperature of the de-enzyming in the step (2) is 70-90 ℃ and the time is 30min.
The invention has the beneficial effects that:
the apple crisp chips prepared by the method have the advantages of balanced proportion of sugar and acid, good flavor and capability of keeping good color of the apple crisp chips.
Preferably, the water-removing in the step (2) adopts an electrothermal blowing drying oven.
Preferably, the baking temperature in the step (2) is 70-80 ℃.
The apple crisp chips prepared by the method are not easy to mildew, the prepared crisp chips are good in color, the water content of the apple chips is higher and the apple chips are easy to mildew when the apple chips are baked at a lower temperature of 70 ℃, and on the contrary, the phenomenon that the apple chips are easy to scorch due to the Maillard reaction is serious when the apple chips are baked at a higher temperature of 80 ℃.
Preferably, the baking is carried out until the surface of the apple slices is dry and not sticky.
Preferably, the method further comprises the step of filling nitrogen into the apple crisp chips for packaging and storing.
An apple crisp prepared by the above preparation method.
According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:
(1) The crisp chip product prepared by the preparation method disclosed by the invention is crisp in taste, low in oil content and rich in nutrition, and the pure natural color of apples is kept.
(2) The apple crisp chips produced by the invention can be used as leisure food, and have the advantages of rich nutrition, bright color, crisp texture, delicious taste and health.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a graph showing the effects of the products of the examples and comparative examples of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The preparation method of the apple crisp specifically comprises the following steps:
(1) Firstly, selecting apples with uniform size and complete meat quality, removing insect bites and mechanical injuries, and then cleaning to remove dust and impurities; after cleaning, removing kernels of the apples, slicing the apples, and cutting the apples into apple slices with the thickness of 5mm, wherein the thickness of the slices is ensured to be uniform during slicing;
(2) Uniformly placing the single-layer apple slices into an electrothermal blowing dry box to perform enzyme deactivation treatment at the temperature of 90 ℃ for 30 min; after the water-removing treatment, baking the apple crisp chips at the baking temperature of 70 ℃ until the surfaces of the apple crisp chips are dry and not sticky, and taking out the apple crisp chips to obtain the apple crisp chips;
(3) Taking out the baked apple crisp chips, and screening to remove damaged crisp chips; filling nitrogen into the screened apple chips for packaging; after the product is packaged, it is stored in a dry warehouse.
Example 2
The preparation method of the apple crisp specifically comprises the following steps:
(1) Firstly, selecting apples with uniform size and plump meat, removing insect bite and mechanical injury, and then cleaning to remove dust and impurities; after cleaning, removing kernels of the apples, slicing the apples, and cutting the apples into apple slices with the thickness of 6mm, wherein the thickness of the slices is ensured to be uniform during slicing;
(2) Uniformly placing the apple slices in a single layer in an electric heating air blowing drying box to perform enzyme deactivation treatment at the temperature of 70 ℃ for 30 min; after the water-removing treatment, baking the apple crisp chips at the baking temperature of 70 ℃ until the surfaces of the apple crisp chips are dry and not sticky, and taking out the apple crisp chips to obtain the apple crisp chips;
(3) Taking out the baked apple chips for screening to remove damaged chips; filling nitrogen into the screened apple chips for packaging; after the product is packaged, it is stored in a dry warehouse.
Comparative example 1
The raw material was apple without bagging, and the procedure was the same as in example 1 except that the appearance quality of apple without bagging was deteriorated but the sugar content of the fruit was increased as compared with apple with bagging.
Comparative example 2
The raw material is apple without bagging, and the rest steps are the same as the example 2.
Comparative example 3
The enzyme deactivation temperature was 110 ℃ and the rest of the procedure was the same as in example 1.
The apple chips prepared in the examples and comparative examples were tested for their soluble sugar, titratable acid, hardness, phenolic substances, etc. and the results are shown in table 1 and fig. 1:
TABLE 1 different treated apple crisp quality
| Example 1 | Example 2 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Color difference value (Delta E) | 22.81 | 24 | 29.11 | 31.10 | 28.3 |
| Soluble sugar content (%) | 19.34 | 20.22 | 18.82 | 21.01 | 19.34 |
| Titratable acid content (%) | 0.2226 | 0.2428 | 0.2428 | 0.2428 | 0.3439 |
| Sugar-acid ratio | 93.54 | 83.29 | 77.51 | 86.52 | 56.94 |
| Hardness (10) 5 Pa) | 10.20 | 10.25 | 11.80 | 11.18 | 10.68 |
| Chlorogenic acid (mg/kg) | 3.75 | 4.22 | 3.82 | 4.06 | 3.00 |
| Epicatechin (mg/kg) | 2.86 | 2.92 | 2.81 | 2.90 | 2.84 |
| Catechin (mg/kg) | 3.21 | 3.23 | 3.14 | 3.20 | 3.23 |
| Phlorizin (mg/kg) | 2.92 | 2.87 | 2.79 | 2.85 | 2.89 |
| Water content (%) | 4.22 | 4.49 | 4.03 | 5.74 | 4.42 |
| Sensory integration score (score) | 20.25 | 19.53 | 19.22 | 18.438 | 15.59 |
As can be seen from table 1 and fig. 1, the crisps of examples 1 and 2 all changed less in color than comparative examples 1, 2 and 3, and the former contained higher phenolic content than the latter, indicating that the processing method of the examples is more advantageous in inhibiting oxidation during processing of the apple slices and that the crisps produced from bagged apples are superior to non-bagged apples.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. The preparation method of the apple crisp chips is characterized by comprising the following steps:
(1) Pretreating apples to obtain apple slices for later use;
(2) And (3) sequentially deactivating enzymes and baking the apple slices to obtain the apple crisp chips.
2. The method of claim 1, wherein the apple is a bagged apple; the pretreatment comprises the following steps: selecting apples with uniform size and satisfactory pulp, removing insect bite and mechanical damage, and sequentially cleaning, removing kernels and slicing.
3. The method of claim 1 or 2, wherein the apple slices of step (1) have a thickness of 5-6mm.
4. The method of claim 1 or 2, wherein the apples in step (1) are bagged apples.
5. The method for preparing the apple crisp chips according to claim 1, wherein the water-removing temperature in the step (2) is 70-90 ℃ and the time is 30min.
6. The method for preparing the apple crisp chips according to claim 1, wherein the water removing in the step (2) adopts an electric heating air blowing drying oven.
7. The method of claim 1, wherein the baking temperature in step (2) is 70-80 ℃.
8. The method of claim 7, wherein the baking is carried out until the surface of the apple slices is dry and not sticky.
9. The method of claim 1, further comprising nitrogen-charging the apple crisp into a package for storage.
10. An apple crisp prepared by the method of any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210653319.9A CN115211542A (en) | 2022-06-09 | 2022-06-09 | Apple crisp chips and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210653319.9A CN115211542A (en) | 2022-06-09 | 2022-06-09 | Apple crisp chips and preparation method thereof |
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| CN115211542A true CN115211542A (en) | 2022-10-21 |
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| CN202210653319.9A Pending CN115211542A (en) | 2022-06-09 | 2022-06-09 | Apple crisp chips and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991070A (en) * | 2010-10-22 | 2011-03-30 | 陕西科技大学 | Color protection and combined drying method of apple chips |
| CN102599486A (en) * | 2012-04-13 | 2012-07-25 | 福建省农业科学院农业工程技术研究所 | Method for preparing non-fried edible-fungus crisp chips through two-section water-removing and three-temperature-section drying |
| CN105685874A (en) * | 2016-02-03 | 2016-06-22 | 河北东方绿树食品有限公司 | Dehydrated apples and production method thereof |
| JP2021006016A (en) * | 2019-06-28 | 2021-01-21 | 知成 野村 | Method for producing directly-baked chips |
-
2022
- 2022-06-09 CN CN202210653319.9A patent/CN115211542A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991070A (en) * | 2010-10-22 | 2011-03-30 | 陕西科技大学 | Color protection and combined drying method of apple chips |
| CN102599486A (en) * | 2012-04-13 | 2012-07-25 | 福建省农业科学院农业工程技术研究所 | Method for preparing non-fried edible-fungus crisp chips through two-section water-removing and three-temperature-section drying |
| CN105685874A (en) * | 2016-02-03 | 2016-06-22 | 河北东方绿树食品有限公司 | Dehydrated apples and production method thereof |
| JP2021006016A (en) * | 2019-06-28 | 2021-01-21 | 知成 野村 | Method for producing directly-baked chips |
Non-Patent Citations (2)
| Title |
|---|
| 邓红;王小娟;: "不同干燥方法对苹果片品质的影响" * |
| 郗艳丽;李澍;周旋;马鹏;林丽;: "苹果脆粒加工工艺研究" * |
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