CN115530339A - Preparation method of fruit and vegetable crisp chips - Google Patents
Preparation method of fruit and vegetable crisp chips Download PDFInfo
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- CN115530339A CN115530339A CN202211267545.XA CN202211267545A CN115530339A CN 115530339 A CN115530339 A CN 115530339A CN 202211267545 A CN202211267545 A CN 202211267545A CN 115530339 A CN115530339 A CN 115530339A
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 82
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000000084 colloidal system Substances 0.000 claims abstract description 8
- 238000007598 dipping method Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 31
- 238000005470 impregnation Methods 0.000 claims description 18
- 230000008569 process Effects 0.000 claims description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims description 13
- 238000004806 packaging method and process Methods 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000005520 cutting process Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 10
- 238000007781 pre-processing Methods 0.000 claims description 10
- 229920002752 Konjac Polymers 0.000 claims description 7
- 239000000252 konjac Substances 0.000 claims description 7
- 239000000230 xanthan gum Substances 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 235000010493 xanthan gum Nutrition 0.000 claims description 6
- 229940082509 xanthan gum Drugs 0.000 claims description 6
- 239000000679 carrageenan Substances 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 235000019823 konjac gum Nutrition 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 18
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 5
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- 238000002474 experimental method Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000021760 high fever Diseases 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
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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 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- 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
- 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
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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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- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of fruit and vegetable crisp chips, which belongs to the technical field of food, wherein high-pressure colloid dipping coating and high-pressure steam jet impact are adopted to cooperatively pretreat the fruit and vegetable chips, and the high-pressure dipping coating enables colloid solution to enter the interior of the fruit and vegetable chip tissues, so that the porous structure in the material is filled, the brittleness of the product is greatly improved, and the penetration of grease is blocked from the interior; the colloid further enters the organization structure by adopting high-pressure high-heat airflow impact, the high-temperature steam jet erodes the material, the flow rate is high, the flow is short, a very thin airflow boundary layer can be formed on the surface of the material, the convection heat transfer coefficient is obviously improved, the high-temperature high-humidity gas has the blanching processing effect, the influence on the nutrient content of the material is small, the wax layer on the surface of various materials can be damaged, the subsequent drying time is obviously reduced, and the production efficiency is improved; the material appearance adaptability is good, simple structure, and the energy consumption is low.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of fruit and vegetable crisp chips.
Background
China is the biggest domestic fungus producing country and consuming country in the world, and the postharvest preservation technology of the domestic fungus is relatively weak, so that the postharvest loss of the domestic fungus is very large. According to statistics, the discarded edible fungi due to 'sub-fresh' price reduction and 'loss of edible quality' account for more than 15% of the market sales. The single fresh food consumption mode is a key factor causing unstable development of the edible mushroom industry. Reasonably and effectively developing the edible fungus processing industry, and becoming a necessary way for reducing the fresh selling proportion of the edible fungi and reducing the product loss in the fresh selling process of the edible fungi. Because domestic edible fungi are mainly eaten in fresh food all the time, the processing rate is only 6%, and the processed products are mainly simple dry products and salt products, the fine and deep processing rate is less than 10% of the total processed products, and the processing rate is still greatly different from the processing rate of over 75% in the countries of America, japan, netherlands and the like.
The production of fruit and vegetable chips is a good processing and commercial means. The fruit and vegetable crisp chips are processed by a plurality of complicated procedures, and the frying process is the core of the fruit and vegetable crisp chips and can generate special flavor. Frying can be divided into vacuum frying and atmospheric frying, and vacuum frying is known as the "green revolution" of food processing. However, fried products do not meet consumer demand for low oil health foods. The quality of the fruit and vegetable crisp chips directly influences the market sales, the oil content is low, and products without chemical additives gradually become mainstream.
Most of the current fruit and vegetable chips on the market are produced by adopting the traditional vacuum frying process, the product has good flavor and crisp mouthfeel, but the product has greasy feeling due to higher oil content. In addition, some products are pre-dried by hot air to reduce the initial water content, so that the oil absorption peak can be crossed in the frying process to reduce the oil content of the products, but the hot air drying efficiency is low, the color and luster of the products are poor, and the shrinkage is serious. Patent CN200310112745.9 discloses a method for manufacturing fruit and vegetable chips by combining normal pressure heat drying and vacuum frying for dehydration, which adopts a new process combining normal pressure heat drying and vacuum frying for dehydration in advance, and increases early-stage pre-dehydration, so that the product has the characteristics of low oil content, short frying time and good initial shape, but the early-stage pre-drying time is longer and the production efficiency is lower. Therefore, the invention provides a preparation method of the fruit and vegetable crisp chips.
Disclosure of Invention
The invention provides a preparation method of fruit and vegetable crisp chips, solves the technical problems of high oil absorption, poor color and luster of the crisp chips, serious contraction and low production efficiency in the existing production process of the fruit and vegetable crisp chips, and simultaneously provides the fruit and vegetable crisp chips with low oil content and high puffing degree.
The invention provides a preparation method of fruit and vegetable crisp chips, which is characterized by comprising the following steps:
s1, preprocessing fruits and vegetables: cutting fruits and vegetables into pieces of 2.8-3.0 mm to obtain fruit and vegetable pieces;
s2, high-pressure impregnation: placing the fruit and vegetable slices of the S1 into a dipping tank filled with the colloidal solution, sealing, treating for 2-4 h under 100-150 MPa, and relieving pressure to obtain dipped fruit and vegetable slices;
s3, steam impact: placing the dipped fruit and vegetable slices in the S2 into high-pressure steam jet impact equipment, and performing impact treatment in steam flow of 0.7-0.8 MPa to obtain steam fruit and vegetable slices;
s4, preparing the fruit and vegetable crisp chips: and (4) frying the steam fruit and vegetable slices obtained in the step (S3) in vacuum by using microwaves, deoiling, seasoning, packaging and sterilizing to obtain the fruit and vegetable crisp slices.
Preferably, in S2, the pressure relief rate is 0.1-0.5 Mpa/min.
Preferably, in S2, the colloidal solution is konjac gum, xanthan gum or carrageenan.
Preferably, in S2, the mass concentration of the colloidal solution is 0.5% to 1%.
Preferably, in S2, the material-to-liquid ratio of the fruit and vegetable pieces to the colloidal solution is 1g.
Preferably, in S3, the relative humidity is 30-40% and the temperature is 50-60 ℃ during steam impact.
Preferably, in S4, the parameters of the microwave vacuum frying are as follows: the frying temperature is 90-92 ℃, the vacuum degree is 0.09MPa, and the frying time is 28-30 min.
Preferably, in S4, the deoiling process is: and (3) performing centrifugal deoiling for 8-10 min at the vacuum degree of 0.1MPa and the rotating speed of 300 r/min.
Preferably, in S4, the oil content of the fruit and vegetable crisp chips is 18-20%.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the fruit and vegetable slices are pretreated by adopting the high-pressure colloid dipping coating and high-pressure steam jet impact in a synergistic manner, and the high-pressure dipping coating enables a colloid solution to enter the interior of the fruit and vegetable slice tissue, so that the porous structure in the material is filled, the brittleness of the product is greatly improved, and the penetration of grease is hindered from the interior. Squeezing out cell fluid between plant cells under the action of ultrahigh pressure, and slowly releasing pressure to fill the steeping fluid between the cells; adopt high-pressure high fever air current again to strike and make the colloid further get into organizational structure, high-temperature steam jet erodees the material, and the velocity of flow is high, the flow is short, can form very thin air current boundary layer on the material surface, is showing and improves the coefficient of convection heat transfer, and high temperature and high humidity gas has the processing effect of blanching in addition, and is little to material nutrient composition, can destroy the wax coat on multiple material surface, is showing the time that reduces follow-up drying to improve production efficiency. The material appearance adaptability is good, simple structure, and the energy consumption is low. The evaporation speed of the water on the surface of the material is accelerated, and a large amount of heat needs to be absorbed in the process, so that the temperature on the surface of the material is quickly reduced, the internal and external temperature gradients are increased, the migration of internal water is accelerated, a higher internal steam pressure difference is formed, the gas wrapped in the material is quickly released, the material is quickly expanded, and the expansion effect is improved; frying, deoiling, seasoning, packaging, sterilizing and preserving under the low-temperature vacuum condition, and reducing fat rancidity, enzymatic browning and other oxidative deterioration when the materials are in a vacuum low-oxygen environment, thereby better keeping the color, flavor and nutritional ingredients of the original product. The fruit and vegetable crisp chips obtained by the method have low oil content, and the oil for frying is not easy to oxidize, so that the oil content of the fried edible fungus crisp chips can be reduced by 10-20%, and the method has good economic benefit.
Detailed Description
In order that those skilled in the art will better understand the technical solution of the present invention, the present invention will be further described with reference to the following specific examples and data, but the examples are not intended to limit the present invention. The following experimental methods and detection methods were all conventional methods unless otherwise specified, and the materials and reagents were all commercially available unless otherwise specified.
Example 1 (Kiwi fruit crisp)
A preparation method of kiwi fruit crisp chips comprises the following steps:
s1, preprocessing fruits and vegetables: cutting fructus Actinidiae chinensis into 2.8mm slices to obtain fructus Actinidiae chinensis slices;
s2, high-pressure impregnation: placing the kiwi fruit slices of the S1 in an impregnation tank filled with a colloidal solution of konjac glucomannan with the mass concentration of 0.5% according to the material-liquid ratio of 1g to 4mL, sealing, treating for 2h under 100MPa, and releasing pressure at the rate of 0.1Mpa/min to obtain impregnated kiwi fruit slices;
s3, steam impact: placing the soaked kiwi fruit slices in the S2 in a high-pressure steam jet impact device, starting a centrifugal fan, setting the rotating speed to be 2500r/min, controlling the relative humidity to be 30%, and performing impact treatment in steam flow at 0.7MPa and 50 ℃ to obtain steam kiwi fruit slices;
s4, preparing the fruit and vegetable crisp chips: and (4) frying the steam kiwi fruit slices of the step (S3) in vacuum by using microwave, deoiling, seasoning, packaging and sterilizing to obtain the kiwi fruit crisp slices with the oil content of 18%.
The parameters of the microwave vacuum frying are as follows: frying at 90 deg.C under 0.09MPa for 28min.
The deoiling process comprises the following steps: and (3) carrying out centrifugal deoiling for 8min at the rotating speed of 300r/min under the vacuum degree of 0.1 MPa.
Example 2 (Crabapple crisp chips)
A preparation method of the crabapple crisp chips comprises the following steps:
s1, pretreatment of fruits and vegetables: cutting fructus Mali Asiaticae into 3.0mm slices to obtain fructus Mali Asiaticae slices;
s2, high-pressure impregnation: placing the crabapple slices of the S1 into an impregnation tank filled with a colloidal solution of xanthan gum with the mass concentration of 1% according to the material-liquid ratio of 1g;
s3, steam impact: placing the soaked crabapple slices in the S2 into high-pressure steam jet impact equipment, starting a centrifugal fan, setting the rotating speed to be 2500r/min, controlling the relative humidity to be 40%, and performing impact treatment in steam flow at 0.8MPa and 60 ℃ to obtain steam crabapple slices;
s4, preparing the fruit and vegetable crisp chips: and (4) frying the steamed crabapple slices obtained in the step (S3) in vacuum by using microwaves, deoiling, seasoning, packaging and sterilizing to obtain the crabapple crisp slices with the oil content of 20%.
The parameters of the microwave vacuum frying are as follows: frying at 92 deg.C under 0.09MPa for 30min.
The deoiling process comprises the following steps: and (3) carrying out centrifugal deoiling for 10min at the rotating speed of 300r/min under the vacuum degree of 0.1 MPa.
Example 3 (Mushroom crisp)
A preparation method of mushroom crisp chips comprises the following steps:
s1, preprocessing fruits and vegetables: cutting Lentinus Edodes into 2.8mm slices to obtain Lentinus Edodes slices;
s2, high-pressure impregnation: placing the mushroom slices of the S1 into an impregnation tank filled with a colloidal solution of konjac glucomannan with the mass concentration of 0.5% according to the material-liquid ratio of 1g;
s3, steam impact: placing the soaked Lentinus Edodes pieces in S2 in high pressure steam jet impact equipment, starting centrifugal fan at 2500r/min, controlling relative humidity at 30%, and performing impact treatment in steam flow of 0.7MPa at 50 deg.C to obtain steam Lentinus Edodes pieces;
s4, preparing the fruit and vegetable crisp chips: and (4) frying the steam mushroom slices in the step (S3) in vacuum by using microwaves, deoiling, seasoning, packaging and sterilizing to obtain the mushroom chips with the oil content of 19%.
The parameters of the microwave vacuum frying are as follows: frying at 90 deg.C under 0.09MPa for 28min.
The deoiling process comprises the following steps: and (3) carrying out centrifugal deoiling for 8min at the rotating speed of 300r/min under the vacuum degree of 0.1 MPa.
Example 4 (chestnut mushroom crisp chips)
A preparation method of chestnut mushroom crisp chips comprises the following steps:
s1, preprocessing fruits and vegetables: cutting chestnut mushroom into 3.0mm slices to obtain chestnut mushroom slices;
s2, high-pressure impregnation: placing the chestnut mushroom slices of the S1 into an impregnation tank filled with 1% konjac glucomannan colloidal solution according to a material-liquid ratio of 1g;
s3, steam impact: placing the soaked chestnut mushroom slices in the S2 in high-pressure steam jet impact equipment, starting a centrifugal fan, setting the rotating speed to be 2500r/min, controlling the relative humidity to be 40%, and performing impact treatment in steam flow at 0.8MPa and 60 ℃ to obtain steam chestnut mushroom slices;
s4, preparing the fruit and vegetable crisp chips: and (4) frying the steamed chestnut mushroom chips of the step (S3) by adopting microwave vacuum, deoiling, seasoning, packaging and sterilizing to obtain chestnut mushroom chips with the oil content of 18.3%.
The parameters of the microwave vacuum frying are as follows: frying at 90 deg.C under 0.09MPa for 28min.
The deoiling process comprises the following steps: and (3) carrying out centrifugal deoiling for 10min at the rotating speed of 300r/min under the vacuum degree of 0.1 MPa.
Example 5 (Tricholoma matsutake crisp chips)
A preparation method of a mushroom crisp chip comprises the following steps:
s1, preprocessing fruits and vegetables: cutting Tricholoma matsutake into 2.8mm slices to obtain Tricholoma matsutake slices;
s2, high-pressure impregnation: placing the tricholoma matsutake slices of the S1 in a dipping tank filled with a colloidal solution of xanthan gum with the mass concentration of 0.5% according to the feed-liquid ratio of 1g;
s3, steam impact: placing the soaked Tricholoma matsutake slices in S2 in high pressure steam jet impact equipment, starting centrifugal fan at 2500r/min, controlling relative humidity to be 30%, and performing impact treatment in steam flow of 0.7MPa and 50 deg.C to obtain Tricholoma matsutake slices;
s4, preparing the fruit and vegetable crisp chips: and (4) frying the tricholoma giganteum slices of the S3 in vacuum by using microwaves, deoiling, seasoning, packaging and sterilizing to obtain the tricholoma giganteum crisp slices with the oil content of 18.7%.
The parameters of the microwave vacuum frying are as follows: frying at 90 deg.C under 0.09MPa for 30min.
The deoiling process comprises the following steps: and (3) performing centrifugal deoiling for 10min at the vacuum degree of 0.1MPa and the rotating speed of 300 r/min.
Example 6 (Pleurotus eryngii crisp chips)
A preparation method of pleurotus eryngii crisp chips comprises the following steps:
s1, preprocessing fruits and vegetables: cutting the pleurotus eryngii into slices of 2.9mm to obtain pleurotus eryngii slices;
s2, high-pressure impregnation: placing the pleurotus eryngii slices of S1 in a dipping tank filled with 0.6% of a colloidal solution of konjac glucomannan, xanthan gum or carrageenan according to a feed-liquid ratio of 1g;
s3, steam impact: placing the soaked pleurotus eryngii slices obtained in the step (S2) in high-pressure steam jet impact equipment, starting a centrifugal fan, setting the rotating speed to be 2500r/min, controlling the relative humidity to be 35%, and performing impact treatment in steam flow at 0.7MPa and 55 ℃ to obtain steam pleurotus eryngii slices;
s4, preparing the fruit and vegetable crisp chips: and (4) frying the steam pleurotus eryngii slices in the S3 by adopting microwave vacuum, deoiling, seasoning, packaging and sterilizing to obtain the pleurotus eryngii crisp chips with the oil content of 19.1%.
The parameters of the microwave vacuum frying are as follows: frying at 90 deg.C under 0.09MPa for 30min.
The deoiling process comprises the following steps: and (3) performing centrifugal deoiling for 10min at the vacuum degree of 0.1MPa and the rotating speed of 300 r/min.
In order to further illustrate the effect of the invention, the invention is also provided with a comparative example which specifically comprises the following steps:
comparative example 1 (the solution of example 2 is omitted S2)
A preparation method of crabapple crisp chips comprises the following steps:
s1, pretreatment of fruits and vegetables: cutting fructus Mali Asiaticae into 3.0mm slices to obtain fructus Mali Asiaticae slices;
s2, steam impact: placing the crabapple slices of the S1 in high-pressure steam jet impact equipment, starting a centrifugal fan, setting the rotating speed to be 2500r/min, controlling the relative humidity to be 40%, and performing impact treatment in steam flow at 0.8MPa and 60 ℃ to obtain steam crabapple slices;
s4, preparing the fruit and vegetable crisp chips: and (4) frying the steamed crabapple slices obtained in the step (S3) in vacuum by using microwaves, deoiling, seasoning, packaging and sterilizing to obtain the crabapple crisp slices with the oil content of 35.2%.
The parameters of the microwave vacuum frying are as follows: frying at 92 deg.C under 0.09MPa for 30min.
The deoiling process comprises the following steps: and (3) performing centrifugal deoiling for 10min at the vacuum degree of 0.1MPa and the rotating speed of 300 r/min.
Comparative example 2 (the solution of example 2 is omitted S3)
A preparation method of crabapple crisp chips comprises the following steps:
s1, preprocessing fruits and vegetables: cutting fructus Mali Asiaticae into 3.0mm slices to obtain fructus Mali Asiaticae slices;
s2, high-pressure impregnation: placing the crabapple slices of the S1 into an impregnation tank filled with a colloidal solution of xanthan gum with the mass concentration of 1% according to the material-liquid ratio of 1g;
s3, preparing the fruit and vegetable crisp chips: and (3) frying the soaked crabapple slices in microwave vacuum, deoiling, seasoning, packaging and sterilizing to obtain the crabapple crisp slices with the oil content of 28.5%.
The parameters of the microwave vacuum frying are as follows: frying at 92 deg.C under 0.09MPa for 30min.
The deoiling process comprises the following steps: and (3) carrying out centrifugal deoiling for 10min at the rotating speed of 300r/min under the vacuum degree of 0.1 MPa.
COMPARATIVE EXAMPLE 3 (the protocol of example 3 was deleted S2)
A preparation method of mushroom crisp chips comprises the following steps:
s1, preprocessing fruits and vegetables: cutting Lentinus Edodes into 2.8mm slices to obtain Lentinus Edodes slices;
s2, steam impact: placing the Lentinus edodes slices in S1 in high pressure steam jet impact equipment, starting centrifugal fan, setting rotation speed at 2500r/min, controlling relative humidity at 30%, and performing impact treatment in steam flow at 0.7MPa and 50 deg.C to obtain steam Lentinus edodes slices;
s3, preparing the fruit and vegetable crisp chips: and (3) frying the steam mushroom slices in the step (S2) by adopting microwave vacuum, deoiling, seasoning, packaging and sterilizing to obtain the mushroom crisp slices with the oil content of 32.9%.
The parameters of the microwave vacuum frying are as follows: frying at 90 deg.C under 0.09MPa for 28min.
The deoiling process comprises the following steps: and (3) carrying out centrifugal deoiling for 8min at the rotating speed of 300r/min under the vacuum degree of 0.1 MPa.
COMPARATIVE EXAMPLE 4 (the protocol of example 3 was deleted S3)
The preparation method of the mushroom crisp chips comprises the following steps:
s1, preprocessing fruits and vegetables: cutting Lentinus Edodes into 2.8mm slices to obtain Lentinus Edodes slices;
s2, high-pressure impregnation: placing the mushroom slices of the S1 into an impregnation tank filled with a colloidal solution of konjac glucomannan with the mass concentration of 0.5% according to the material-liquid ratio of 1g;
s3, preparing the fruit and vegetable crisp chips: and (3) frying the soaked mushroom slices in the S2 by adopting microwave vacuum, deoiling, seasoning, packaging and sterilizing to obtain the mushroom chips with the oil content of 26.7%.
The parameters of the microwave vacuum frying are as follows: frying at 90 deg.C under 0.09MPa for 28min.
The deoiling process comprises the following steps: and (3) carrying out centrifugal deoiling for 8min at the rotating speed of 300r/min under the vacuum degree of 0.1 MPa.
The oil content and bulk (volume ratio of the fruit and vegetable chips of S4 to the fruit and vegetable chips of S1) of the fruit and vegetable chips prepared in examples 1 to 6 and comparative examples 1 to 4 were measured, and the results are shown in table 1.
TABLE 1 oil length and bulk of crisp of fruits and vegetables in examples 1 to 6 and comparative examples 1 to 4
| Oil content (%) | Degree of fluffiness | |
| Example 1 | 18 | 1.3 |
| Example 2 | 20 | 1.3 |
| Example 3 | 19 | 1.2 |
| Example 4 | 18.3 | 1.2 |
| Example 5 | 18.7 | 1.3 |
| Example 6 | 19 | 1.3 |
| Comparative example 1 | 35.2 | 0.8 |
| Comparative example 2 | 28.5 | 0.7 |
| Comparative example 3 | 32.9 | 0.8 |
| Comparative example 4 | 26.7 | 0.7 |
As can be seen from table 1, the preparation method of the fruit and vegetable crisp chips provided by the invention can effectively reduce the oil content of the fruit and vegetable crisp chips, wherein the oil content of the fruit and vegetable crisp chips in example 1 can be as low as 18%, and the filling power can reach 1.3; example 2 the oil content of the crabapple chips was 20%, whereas the oil content of comparative example 1 (crabapple chips were not subjected to the high pressure immersion treatment) and comparative example 2 (immersed crabapple chips were not subjected to the steam impingement treatment) was as high as 35.2% and 28.5%, respectively; example 3 the oil content of the mushroom chips was 19%, whereas the oil contents of the mushroom chips of comparative example 3 (the mushroom chips were not subjected to the high pressure impregnation treatment) and comparative example 4 (the impregnated mushroom chips were not subjected to the steam impact treatment) were as high as 32.9% and 26.7%, respectively; therefore, the oil content of the fruit and vegetable crisp chips can be obviously reduced by adopting high-pressure colloid impregnation and steam impact synergistic treatment on the fruit and vegetable chips.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (10)
1. The preparation method of the fruit and vegetable crisp chips is characterized by comprising the following steps:
s1, preprocessing fruits and vegetables: cutting fruit and vegetable into pieces of 2.8-3.0 mm to obtain fruit and vegetable pieces;
s2, high-pressure impregnation: placing the fruit and vegetable slices of the S1 into a dipping tank filled with the colloidal solution, sealing, treating for 2-4 h under 100-150 MPa, and relieving pressure to obtain dipped fruit and vegetable slices;
s3, steam impact: placing the dipped fruit and vegetable slices in the S2 into high-pressure steam jet impact equipment, and performing impact treatment in steam flow of 0.7-0.8 MPa to obtain steam fruit and vegetable slices;
s4, preparing the fruit and vegetable crisp chips: and (4) frying the steam fruit and vegetable slices obtained in the step (S3) in vacuum by using microwaves, deoiling, seasoning, packaging and sterilizing to obtain the fruit and vegetable crisp slices.
2. The method for preparing the fruit and vegetable crisp chips according to claim 1, wherein in S2, the pressure relief rate is 0.1-0.5 Mpa/min.
3. The method for preparing fruit and vegetable crisp chips according to claim 1, wherein in S2, the colloid solution is konjac gum, xanthan gum or carrageenan.
4. The method for preparing the fruit and vegetable crisp chips according to claim 3, wherein in the S2, the mass concentration of the colloidal solution is 0.5-1%.
5. The method for preparing the fruit and vegetable crisp chips according to claim 1, wherein in S2, the material-liquid ratio of the fruit and vegetable crisp chips to the colloidal solution is 1 g.
6. The method for preparing the fruit and vegetable crisp chips according to claim 1, wherein in S3, the relative humidity is 30-40% and the steam temperature is 50-60 ℃ during steam impact.
7. The method for preparing the fruit and vegetable crisp chips according to claim 1, wherein in S3, the steam treatment time is 30-40 min.
8. The method of claim 1, wherein in S4, the parameters of the microwave vacuum frying are as follows: the frying temperature is 90-92 ℃, the vacuum degree is 0.09MPa, and the frying time is 28-30 min.
9. The method for preparing fruit and vegetable crisp chips according to claim 1, wherein in S4, the deoiling process comprises the following steps: and (3) centrifugally deoiling for 8-10 min at the vacuum degree of 0.1MPa and the rotating speed of 300 r/min.
10. The method for preparing the fruit and vegetable crisp chips according to claim 1, wherein in S4, the oil content of the fruit and vegetable crisp chips is 18-20%.
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