CN115251327A - Processing technology of fruit and vegetable crisp chips and fruit and vegetable crisp chips - Google Patents
Processing technology of fruit and vegetable crisp chips and fruit and vegetable crisp chips Download PDFInfo
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- CN115251327A CN115251327A CN202210745849.6A CN202210745849A CN115251327A CN 115251327 A CN115251327 A CN 115251327A CN 202210745849 A CN202210745849 A CN 202210745849A CN 115251327 A CN115251327 A CN 115251327A
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 221
- 238000012545 processing Methods 0.000 title claims abstract description 26
- 238000005516 engineering process Methods 0.000 title claims abstract description 23
- 230000001681 protective effect Effects 0.000 claims abstract description 54
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 17
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 13
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 13
- 239000000661 sodium alginate Substances 0.000 claims abstract description 13
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 13
- 239000011248 coating agent Substances 0.000 claims abstract description 12
- 238000000576 coating method Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000243 solution Substances 0.000 claims description 45
- 238000002360 preparation method Methods 0.000 claims description 32
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 17
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 12
- 238000007493 shaping process Methods 0.000 claims description 12
- 230000007480 spreading Effects 0.000 claims description 10
- 238000003892 spreading Methods 0.000 claims description 10
- 235000013878 L-cysteine Nutrition 0.000 claims description 6
- 239000004201 L-cysteine Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000007888 film coating Substances 0.000 claims description 5
- 238000009501 film coating Methods 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 239000001110 calcium chloride Substances 0.000 claims description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 4
- 238000002203 pretreatment Methods 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 49
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000003111 delayed effect Effects 0.000 abstract description 4
- 230000002035 prolonged effect Effects 0.000 abstract description 4
- 239000004278 EU approved seasoning Substances 0.000 description 30
- 230000000052 comparative effect Effects 0.000 description 15
- 230000002829 reductive effect Effects 0.000 description 13
- 230000008569 process Effects 0.000 description 8
- 238000004140 cleaning Methods 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 229910001424 calcium ion Inorganic materials 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000011869 dried fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000011506 response to oxidative stress Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000000543 intermediate Substances 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The application relates to the technical field of food processing, and particularly discloses a processing technology of fruit and vegetable crisp chips and the fruit and vegetable crisp chips. A processing technology of fruit and vegetable crisp chips comprises the following steps: preparing raw materials, scattering materials, coating, drying and frying; the coating treatment adopts protective liquid to form a protective film on the surface of the raw material; the protective solution comprises the following raw materials in parts by weight: 0.3-0.6 part of sodium alginate and 99.4-99.7 parts of water; the seasoning on the surface of the fruit and vegetable crisp chips produced by the processing technology has less drop, the taste of the fruit and vegetable crisp chips is ensured, the browning of the fruit and vegetable crisp chips can be delayed, and the shelf life of the fruit and vegetable crisp chips is prolonged.
Description
Technical Field
The application relates to the technical field of food processing, in particular to a processing technology of fruit and vegetable crisp chips and the fruit and vegetable crisp chips.
Background
The fruit and vegetable crisp chips are prepared by taking fruits and vegetables as raw materials and processing the fruits and the vegetables by processes of vacuum frying, dehydration and the like. Wherein, the vacuum frying is to increase the speed of water evaporation along with the reduction of the boiling point of water under the condition of negative pressure, and generally comprises a pretreatment process, a frying process, a deoiling process and the like. The fruit and vegetable crisp chips have the characteristics of low fat and low heat, crisp mouthfeel, low sugar and low salt and unique flavor.
In order to meet the requirement on taste of people, after the fruit and vegetable chips are fried, dehydrated and deoiled, seasonings need to be scattered on some fruit and vegetable chips, so that the fruit and vegetable chips have more diversified flavors.
In view of the prior art, the applicant believes that a large amount of seasonings on the fruit and vegetable chips drop off in the packaging and transportation processes, the taste of the fruit and vegetable chips is affected, and waste is caused.
Disclosure of Invention
In order to reduce the falling of seasonings on the fruit and vegetable chips and ensure the taste of the fruit and vegetable chips, the application provides a processing technology of the fruit and vegetable chips and the fruit and vegetable chips.
In a first aspect, the application provides a processing technology of fruit and vegetable crisp chips, which adopts the following technical scheme:
a processing technology of fruit and vegetable crisp chips comprises the following steps: preparing raw materials, scattering materials, coating, drying and frying;
the coating treatment adopts protective liquid to form a protective film on the surface of the raw material;
the protective solution comprises the following raw materials in parts by weight: 0.3-0.6 part of sodium alginate and 99.4-99.7 parts of water.
By adopting the technical scheme, after the seasonings are spread on the fruit and vegetable slices, the protective liquid is dried to form the protective film on the surfaces of the fruit and vegetable slices, the protective film plays a certain role in sealing and fixing the seasonings on the fruit and vegetable slices, the probability of the seasonings falling off from the fruit and vegetable slices is reduced, the taste of the fruit and vegetable chips is ensured, and the waste of the seasonings is reduced. In addition, the protective film can also play a role in isolating air, reduce the probability of browning of the fruit and vegetable chips, prolong the shelf life of the fruit and vegetable chips and improve the economic value of the fruit and vegetable chips. Finally, the protective film on the surface of the fruit and vegetable chip can reduce capillary pressure, reduce pore and crack formation, effectively block grease from being carried out inside the fruit and vegetable chip in the subsequent frying process, reduce the grease rate of the fruit and vegetable chip and improve the health of the fruit and vegetable chip.
Preferably, the method further comprises a shaping step, wherein the shaping step is arranged between the material spreading and the film coating treatment.
The film coating treatment is to immerse the fruit and vegetable slices into the viscous protective solution, to be kept stand for a period of time, to be fished out, to be dried to form a protective film, wherein the longer the standing time is, the seasoning on the surfaces of the fruit and vegetable slices can fall into the protective solution. By adopting the technical scheme, the shaping treatment is carried out after the materials are scattered, and then the shaped fruit and vegetable slices are immersed into the protection liquid, so that the falling of the seasoning in the protection liquid can be reduced, and the waste of the seasoning is reduced.
Preferably, the specific operation of the sizing is as follows: frying the scattered raw materials in oil at 150-170 deg.C for 50-70s.
By adopting the technical scheme, the high temperature of 150-170 ℃ is fried, the surface of the fruit and vegetable slices is expanded due to the high temperature, the expanded surface layer is adhered with the seasoning at the high temperature, the preliminary fixation between the seasoning and the fruit and vegetable slices is realized, the probability of the falling of the seasoning on the fruit and vegetable slices is reduced, and the falling of the seasoning in the protective solution after the seasoning is scattered is reduced. In addition, the high-temperature frying and shaping method is utilized to carry out primary frying on the fruit and vegetable chips while shaping, and the crispness of the prepared fruit and vegetable chips is improved by matching with subsequent frying.
Preferably, it further comprises a cooling step provided between the setting and the film coating treatment.
The shaping adopts a high-temperature frying shaping method, the temperature of the fried fruit and vegetable slices is very high, if the high-temperature fried shaped fruit and vegetable slices are directly put into the protective solution, the surface of the fruit and vegetable slices is shrunk due to sudden cold and hot alternation, even the effective components in the protective solution are damaged to a certain degree, and the fruit and vegetable slices are cooled and then immersed into the protective solution after being fried and shaped at high temperature, so that the adverse effect caused by the rapid cold and hot alternation can be relieved.
Preferably, the protective solution comprises the following raw materials in parts by weight: sodium alginate 0.3-0.6 parts, L-cysteine 0.2-0.3 parts, citric acid 0.6-0.8 parts, and water 98.3-98.9 parts.
When the fruit and vegetable crisp chips are prepared, the fruits and vegetables need to be sliced, the sliced fruits and vegetables are exposed, oxidation is easy to occur, browning is generated, deterioration is caused, sodium alginate in the protective solution is used as a main film forming substance, a protective film is formed on the surfaces of the fruits and vegetables, gas exchange between the inside and the outside of the film can be effectively limited, microorganisms can be isolated, meanwhile, L-cysteine and citric acid are sealed in the protective film by the protective film, and the combination of the L-cysteine and the citric acid has a strong inhibiting effect on enzymes in the fruits and vegetables, so that the generation of phenolic substances and free radicals and the metabolism of fat are inhibited, and O is reduced2 -、H2O2And the content of oxidation products, the physiological metabolism of the fruit and vegetable crisp chips is delayed, the oxidative stress reaction in the fruit and vegetable crisp chips is reduced, the integrity of cell membranes is maintained, the generation of enzymatic browning substrates is inhibited, the free radical scavenging capacity is improved, the browning is delayed, and the shelf life of the fruit and vegetable crisp chips is prolonged.
Preferably, the temperature of the protective solution is 40-50 ℃.
By adopting the technical scheme, the protective solution can keep a better state in the temperature range, so that the protective solution can form a film on the fruit and vegetable slices more completely. If the temperature is too high, the active ingredients in the protective solution may be damaged to some extent, and if the temperature is too low, the liquid property of the protective solution may be poor, which may affect film formation.
Preferably, the method further comprises a pretreatment step, wherein the pretreatment step is arranged between the raw material preparation and the spreading, and the pretreatment method comprises the following steps: the prepared raw material is soaked in calcium chloride aqueous solution.
By adopting the technical scheme, the fruit and vegetable slices are soaked by the calcium chloride aqueous solution, the absorption of calcium ions in cell tissues of the fruit and vegetable slices is promoted, the calcium ions are favorable for forming calcium pectate bridges, so that cell walls are fixed, the rigidity of cell walls in the middle layer is increased, further degradation in the frying process is prevented, fewer holes can be formed due to the fact that fewer cells are broken, the chemical composition of the cells is changed by introducing the calcium ions, the surface tension of the fruit and vegetable slices is influenced, the capillary pressure for oil absorption is changed, the integrity of the cell walls is kept, and the oil absorption of the fruit and vegetable slices can be reduced while the quality attribute of the fruit and vegetable slices is kept in the frying process.
In a second aspect, the application provides a fruit and vegetable crisp obtained by any one of the above processing technologies.
By adopting the technical scheme, the seasoning on the processed fruit and vegetable chips is less in drop, and the shelf life of the fruit and vegetable chips is long and can be achieved.
In summary, the present application has the following beneficial effects:
due to the adoption of the coating treatment method, the protective film is formed on the surface of the fruit and vegetable crisp chips to wrap the seasoning, so that the falling of the seasoning on the surface of the fruit and vegetable crisp chips can be reduced, the browning of the fruit and vegetable crisp chips can be delayed, and the shelf life of the fruit and vegetable crisp chips can be prolonged.
Detailed Description
The present application will be described in further detail with reference to examples.
Preparation examples of starting materials and intermediates
Raw materials
The sodium alginate, the L-cysteine and the citric acid are all food grade.
Preparation example
Preparation example 1
The preparation method of the protective solution comprises the following steps:
adding 0.3kg of sodium alginate into 99.7kg of water, and stirring at the rotating speed of 1500r/min for 20min to obtain the protective solution.
Preparation example 2
The preparation method of the protective solution comprises the following steps:
adding 0.6kg of sodium alginate into 99.4kg of water, and stirring at the rotating speed of 1500r/min for 20min to obtain the protective solution.
Preparation example 3
Adding 1.0kg of sodium alginate into 99.0kg of water, and stirring at the rotation speed of 1500r/min for 20min to obtain the protective solution.
Preparation example 4
Adding 0.3kg sodium alginate, 0.3kg L-cysteine, and 0.6kg citric acid into 98.8kg water, and stirring at 1500r/min for 20min to obtain the protective solution.
Preparation example 5
Adding 0.6kg of sodium alginate, 0.2kg of L-cysteine and 0.8kg of citric acid into 98.4kg of water, and stirring at the rotating speed of 1500r/min for 20min to obtain the protective solution.
Examples
Example 1
A fruit and vegetable crisp chip comprises the following processing technology:
s1, raw material preparation: cleaning and slicing fruits and vegetables to be made into crisp slices to obtain fruit and vegetable slices;
s2, spreading materials: selecting specific seasonings according to taste setting, and uniformly scattering the seasonings on two sides of the fruit and vegetable slices obtained in the step S1 to obtain the fruit and vegetable slices after the seasonings are scattered;
s3, coating treatment: heating the protection solution obtained in the preparation example 1 to 40 ℃, soaking the fruit and vegetable pieces subjected to the material obtained in the step S2 in the protection solution obtained in the preparation example 1 for 2 hours, taking out the fruit and vegetable pieces, and performing liquid separation on the taken out fruit and vegetable pieces by using a vibrating screen until the liquid on the surfaces of the fruit and vegetable pieces falls off to obtain the fruit and vegetable pieces to be filmed;
s4, drying: drying the fruit and vegetable slices to be filmed obtained in the step S3 for 3 hours at the temperature of 70 ℃ to obtain filmed fruit and vegetable slices;
s5, frying: putting the film-forming fruit and vegetable slices obtained in the step S4 into oil with the oil temperature of 100 ℃ for frying for 30min to obtain fried fruit and vegetable slices:
s6, deoiling: and (4) deoiling the fried fruit and vegetable slices obtained in the step (5) for 3min at the rotating speed of 300r/min to obtain the fruit and vegetable crisp slices.
Example 2
A fruit and vegetable crisp chip comprises the following processing technology:
s1, raw material preparation: cleaning and slicing fruits and vegetables to be made into crisp slices to obtain fruit and vegetable slices;
s2, spreading materials: selecting specific seasonings according to taste setting, and uniformly scattering the seasonings on two sides of the fruit and vegetable slices obtained in the step S1 to obtain the fruit and vegetable slices after the seasonings are scattered;
s3, shaping: putting the scattered fruit and vegetable slices obtained in the step (2) into oil with the oil temperature of 150 ℃ for frying for 70S, and fishing out to obtain shaped fruit and vegetable slices;
s4, coating treatment: heating the protection solution obtained in the preparation example 1 to 40 ℃, soaking the shaped fruit and vegetable pieces obtained in the step S3 in the protection solution obtained in the preparation example 1 for 2 hours, fishing out, performing liquid separation on the fished out fruit and vegetable pieces by using a vibrating screen until the liquid on the surfaces of the fruit and vegetable pieces falls off, and obtaining the fruit and vegetable pieces to be filmed;
s5, drying: drying the fruit and vegetable slices to be filmed obtained in the step S4 for 3 hours at the temperature of 70 ℃ to obtain filmed fruit and vegetable slices;
s6, frying: putting the film-forming fruit and vegetable slices obtained in the step S5 into oil with the oil temperature of 100 ℃ for frying for 30min to obtain fried fruit and vegetable slices:
s7, deoiling: and (4) deoiling the fried fruit and vegetable slices obtained in the step (6) for 3min at the rotating speed of 300r/min to obtain the fruit and vegetable crisp slices.
Example 3
Unlike example 2, the setting temperature in example 3 was 170 ℃ and the setting time was 50 seconds.
Example 4
A fruit and vegetable crisp chip comprises the following processing technology:
s1, raw material preparation: cleaning and slicing fruits and vegetables to be made into crisp slices to obtain fruit and vegetable slices;
s2, spreading materials: selecting specific seasonings according to taste setting, and uniformly scattering the seasonings on two sides of the fruit and vegetable slices obtained in the step S1 to obtain the fruit and vegetable slices after the seasonings are scattered;
s3, shaping: putting the scattered fruit and vegetable slices obtained in the step (2) into oil with the oil temperature of 150 ℃ for frying for 70S, and fishing out to obtain shaped fruit and vegetable slices;
s4, cooling: cooling the shaped fruit and vegetable slices obtained in the step (3) to 40 ℃ at room temperature to obtain cooled fruit and vegetable slices;
s5, coating treatment: heating the protection solution obtained in the preparation example 1 to 40 ℃, soaking the cooled fruit and vegetable pieces obtained in the step S4 in the protection solution obtained in the preparation example 1 for 2 hours, fishing out, and performing liquid separation on the fished fruit and vegetable pieces by using a vibrating screen until the liquid on the surfaces of the fruit and vegetable pieces drops to obtain the fruit and vegetable pieces to be filmed;
s6, drying: drying the fruit and vegetable slices to be filmed obtained in the step S5 for 3 hours at the temperature of 70 ℃ to obtain filmed fruit and vegetable slices;
s7, frying: putting the film-forming fruit and vegetable slices obtained in the step S6 into oil with the oil temperature of 100 ℃ for frying for 30min to obtain fried fruit and vegetable slices:
s8, deoiling: and (4) deoiling the fried fruit and vegetable slices obtained in the step (S7) at the rotating speed of 300r/min for 3min to obtain the fruit and vegetable crisp slices.
Example 5
In contrast to example 4, the protective solution in example 5 was obtained from preparation example 2.
Example 6
In contrast to example 4, the protective solution in example 6 was from preparation 4.
Example 7
In contrast to example 4, the protective solution in example 7 was from preparation example 5.
Example 8
Unlike example 7, the temperature of the protective solution in example 8 was 50 ℃.
Example 9
In example 9, the temperature of the protective solution was 30 ℃ in contrast to example 7.
Example 10
Unlike example 7, the temperature of the protecting solution in example 10 was 60 ℃.
Example 11
A fruit and vegetable crisp chip comprises the following processing technology:
s1, raw material preparation: cleaning and slicing fruits and vegetables to be made into crisp slices to obtain fruit and vegetable slices;
s2, pretreatment: putting the fruit and vegetable slices obtained in the step S1 into a calcium chloride aqueous solution with the molar concentration of 50mmol/L at 5 ℃, performing ultrasonic treatment for 15min under the conditions of ultrasonic frequency of 50kHz and ultrasonic power of 250W, taking out the fruit and vegetable slices, and draining to obtain pretreated fruit and vegetable slices;
s3, spreading materials: selecting specific seasonings according to taste setting, and uniformly scattering the seasonings on two sides of the pretreated fruit and vegetable slices obtained in the step S2 to obtain the fruit and vegetable slices after material scattering;
s4, shaping: putting the scattered fruit and vegetable slices obtained in the step (S3) into oil with the oil temperature of 150 ℃ for frying for 70S, and fishing out to obtain shaped fruit and vegetable slices;
s5, cooling: cooling the shaped fruit and vegetable slices obtained in the step (S4) to 40 ℃ at room temperature to obtain cooled fruit and vegetable slices;
s6, coating treatment: heating the protection solution obtained in the preparation example 1 to 40 ℃, soaking the cooled fruit and vegetable pieces obtained in the step S5 in the protection solution obtained in the preparation example 1 for 2 hours, fishing out, and performing liquid separation on the fished fruit and vegetable pieces by using a vibrating screen until the liquid on the surfaces of the fruit and vegetable pieces drops to obtain the fruit and vegetable pieces to be filmed;
s7, drying: drying the fruit and vegetable slices to be filmed obtained in the step S6 for 3 hours at the temperature of 70 ℃ to obtain filmed fruit and vegetable slices;
s8, frying: putting the film-forming fruit and vegetable slices obtained in the step S7 into oil with the oil temperature of 100 ℃ for frying for 30min to obtain fried fruit and vegetable slices:
s9, deoiling: and (4) deoiling the fried fruit and vegetable slices obtained in the step (8) for 3min at the rotating speed of 300r/min to obtain the fruit and vegetable crisp slices.
Comparative example
Comparative example 1
A fruit and vegetable crisp chip comprises the following processing technology:
s1, raw material preparation: cleaning and slicing fruits and vegetables to be made into crisp slices to obtain fruit and vegetable slices;
s2, spreading materials: selecting specific seasonings according to taste setting, and uniformly scattering the seasonings on two sides of the fruit and vegetable slices obtained in the step S1 to obtain the fruit and vegetable slices after the seasonings are scattered;
s3, drying: drying the scattered fruit and vegetable slices obtained in the step S2 at 70 ℃ for 3h to obtain dried fruit and vegetable slices;
s4, frying: putting the dried fruit and vegetable slices obtained in the step S3 into oil with the oil temperature of 100 ℃ for frying for 30min to obtain fried fruit and vegetable slices:
s5, deoiling: and (4) deoiling the fried fruit and vegetable slices obtained in the step (S4) at the rotating speed of 300r/min for 3min to obtain the fruit and vegetable crisp slices.
Comparative example 2
S1, raw material preparation: cleaning and slicing fruits and vegetables to be made into crisp slices to obtain fruit and vegetable slices;
s2, spreading materials: selecting specific seasonings according to taste setting, and uniformly scattering the seasonings on two sides of the fruit and vegetable slices obtained in the step S1 to obtain the fruit and vegetable slices after the seasonings are scattered;
s3, coating treatment: heating the protection solution obtained in the preparation example 1 to 40 ℃, soaking the fruit and vegetable pieces subjected to the material obtained in the step S2 in the protection solution obtained in the preparation example 1 for 2 hours, taking out the fruit and vegetable pieces, and performing liquid separation on the taken out fruit and vegetable pieces by using a vibrating screen until the liquid on the surfaces of the fruit and vegetable pieces falls off to obtain the fruit and vegetable pieces to be filmed;
s4, frying: putting the fruit and vegetable slices to be filmed obtained in the step S3 into oil with the oil temperature of 100 ℃ for frying for 30min to obtain fried fruit and vegetable slices: s5, deoiling: and (4) deoiling the fried fruit and vegetable slices obtained in the step (S4) at the rotating speed of 300r/min for 3min to obtain the fruit and vegetable crisp slices.
Comparative example 3
S1, raw material preparation: cleaning and slicing fruits and vegetables to be made into crisp slices to obtain fruit and vegetable slices;
s2, spreading materials: selecting specific seasonings according to taste setting, and uniformly scattering the seasonings on two sides of the fruit and vegetable slices obtained in the step S1 to obtain the fruit and vegetable slices after the seasonings are scattered;
s3, frying: putting the scattered fruit and vegetable slices obtained in the step S2 into oil with the oil temperature of 100 ℃ for frying for 30min to obtain fried fruit and vegetable slices: s4, deoiling: and (4) deoiling the fried fruit and vegetable slices obtained in the step (3) for 3min at the rotating speed of 300r/min to obtain the fruit and vegetable crisp slices.
Comparative example 4
In contrast to example 1, the protective solution in comparative example 4 was from preparation example 3.
Performance test
Detection method/test method
The following tests were carried out on the fruit and vegetable crisps prepared in examples 1 to 11 and comparative examples 1 to 4:
detecting falling of the seasoning: placing the fruit and vegetable chips on a vibrating screen, wherein the rotating speed of the vibrating screen is 800r/min, vibrating for 1min, observing the falling condition of the seasoning by 10 persons, grading according to the standard in the table 1, and taking the average value as the final score, wherein the result is shown in the table 2.
Color detection: the color of the fruit and vegetable crisp chips is evaluated by 10 professional sensory evaluators, the evaluation time is 3 months, 6 months, 9 months and 12 months of normal-temperature sealed storage, the chips are scored according to the standard in the table 1, the average value is taken as the final score, and the result is shown in the table 2.
And (3) oil content determination: the oil content was measured by Soxhlet extraction method in GB5009.6-2016 (determination of fat in food safety national standard food), and the results are shown in Table 2.
TABLE 1 evaluation criteria
TABLE 2 Performance test results
Combining examples 1-11 and comparative examples 1-4, and combining Table 2, it can be seen that the seasoning on the fruit and vegetable crisps prepared in examples 1-11 all fell better than in comparative examples 1-4; the oil content of the fruit and vegetable crisp chips prepared in the examples 1 to 11 is lower than that of the comparative examples 1 to 4; the browning of the fruit and vegetable chips prepared in examples 1-11 is not much different from that of comparative examples 1-4 when the fruit and vegetable chips are stored for three months, the browning of the fruit and vegetable chips in comparative examples 1-4 is obviously more serious than that of the fruit and vegetable chips in examples 1-11 when the fruit and vegetable chips are stored for 6 months, the fruit and vegetable chips in comparative examples 1-4 are seriously browned and deteriorated when the fruit and vegetable chips are stored for 9 months, and the fruit and vegetable chips in examples 1-11 can be stored for 12 months. The results show that the fruit and vegetable crisp chips prepared by the method have the advantages of less seasoning drop, low oil content and long storage time.
By combining the example 1 and the comparative example 1 and combining the table 2, it can be seen that when the surface of the fruit and vegetable crisp chip has no protective film, the seasoning on the surface of the fruit and vegetable crisp chip is easy to fall off, and the taste of the fruit and vegetable crisp chip is affected; in addition, when the surface of the fruit and vegetable crisp chip is not provided with the protective film, the surface of the fruit and vegetable crisp chip is easy to brown, and the shelf life of the fruit and vegetable crisp chip is shortened, probably because the protective film of the fruit and vegetable crisp chip can play a role in isolating air, the probability of the fruit and vegetable crisp chip being oxidized is reduced, the probability of the fruit and vegetable chip being brown is reduced, and the shelf life of the fruit and vegetable crisp chip is prolonged.
In combination with example 1 and comparative examples 1 to 3, and table 2, it can be seen that the protective solution on the surface of the fruit and vegetable chips is fried without being dried, and compared with the situation that the seasoning on the surface of the fruit and vegetable chips is not coated with a film, the seasoning on the surface of the fruit and vegetable chips is prevented from falling off, and the browning of the fruit and vegetable chips is improved.
Combining example 1 with example 2 and combining table 2, it can be seen that the fruit and vegetable chips are shaped and then coated after being sprinkled, so that the fruit and vegetable chips are better in reducing the falling of the seasonings, which is probably because the shaped fruit and vegetable chips are immersed in the protective solution, the falling of the seasonings in the protective solution can be reduced, and the falling of the seasonings is reduced.
It can be seen from the combination of the example 4 and the examples 6 to 7 and the combination of the table 2 that the fruit and vegetable crisp chips in the examples 6 to 7 are better in browning reduction, which is probably because the combination of the L-cysteine, the citric acid and the sodium alginate in the protective solution can further improve the inhibition effect on the enzyme in the fruit and vegetable crisp chips, delay the physiological metabolism of the fruit and vegetable crisp chips, reduce the oxidative stress reaction in the fruit and vegetable crisp chips, maintain the integrity of cell membranes, inhibit the generation of enzymatic browning substrates, improve the radical scavenging capacity, delay browning and prolong the shelf life of the fruit and vegetable crisp chips.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (8)
1. The processing technology of the fruit and vegetable crisp chips is characterized by comprising the following steps: preparing raw materials, scattering materials, coating, drying and frying;
the coating treatment adopts protective liquid to form a protective film on the surface of the raw material;
the protective solution comprises the following raw materials in parts by weight: 0.3-0.6 part of sodium alginate and 99.4-99.7 parts of water.
2. The processing technology of the fruit and vegetable crisp chips according to claim 1, which is characterized in that: the method also comprises a shaping step which is arranged between the material scattering and the film coating treatment.
3. The processing technology of the fruit and vegetable crisp chips according to claim 2, which is characterized in that: the specific operation of the shaping is as follows: frying the scattered raw materials in oil at 150-170 deg.C for 50-70s.
4. The processing technology of the fruit and vegetable crisp chips according to claim 3, which is characterized in that: it also includes a cooling step, which is set between the setting and the film coating treatment.
5. The processing technology of the fruit and vegetable crisp chips according to claim 1, which is characterized in that: the protective solution comprises the following raw materials in parts by weight: sodium alginate 0.3-0.6 parts, L-cysteine 0.2-0.3 parts, citric acid 0.6-0.8 parts, and water 98.3-98.9 parts.
6. The processing technology of the fruit and vegetable crisp chips according to claim 5, which is characterized in that: the temperature of the protective solution is 40-50 ℃.
7. The processing technology of the fruit and vegetable crisp chips according to claim 1, which is characterized in that: the method also comprises a pretreatment step, wherein the pretreatment step is arranged between the preparation of the raw materials and the spreading of the materials, and the pretreatment method comprises the following steps: the prepared raw material is soaked in calcium chloride aqueous solution.
8. A fruit and vegetable crisp obtained by the processing technology of the fruit and vegetable crisp according to any one of claims 1 to 7.
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| EP2130442A1 (en) * | 2008-06-06 | 2009-12-09 | Estrella Maarud Holding AS | Low fat potato chips and method for production |
| CN102406161A (en) * | 2011-11-28 | 2012-04-11 | 南京财经大学 | Method for producing instant straw mushroom crisp chips by vacuum low-temperature dehydration technology |
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Application publication date: 20221101 |