CN115644377A - Preparation method of chocolate apple crisp - Google Patents
Preparation method of chocolate apple crisp Download PDFInfo
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- CN115644377A CN115644377A CN202211136885.9A CN202211136885A CN115644377A CN 115644377 A CN115644377 A CN 115644377A CN 202211136885 A CN202211136885 A CN 202211136885A CN 115644377 A CN115644377 A CN 115644377A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
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- 244000299461 Theobroma cacao Species 0.000 claims abstract description 121
- 238000001035 drying Methods 0.000 claims abstract description 55
- 235000021016 apples Nutrition 0.000 claims abstract description 54
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- 238000004880 explosion Methods 0.000 claims abstract description 46
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
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- 239000002994 raw material Substances 0.000 claims description 28
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Abstract
The invention discloses a preparation method of chocolate apple crisps, which comprises the following steps: step one, processing apples into diced/strip/ring/piece apples, and then placing the diced/strip/ring/piece apples in 2-5% citric acid solution for 5-10 min; step two, pre-drying the obtained apple dices/strips/circles/slices until the water content is lower than 15%; thirdly, putting the pre-dried diced apples/strips/rings/pieces into a steam explosion device, introducing high-pressure steam for treatment, and setting the target temperature to be 180-220 ℃; the target pressure is 1.0-2.0 MPa; the maintaining time of the target pressure is 30-90 s; step four, after the high pressure is instantaneously relieved, quickly collecting the steam exploded apple dices/strips/rings/slices for low-temperature drying until the water content is lower than 5%; and step five, uniformly coating chocolate liquor on the surfaces of the obtained diced apples/strips/rings/pieces, cooling until the chocolate liquor on the surfaces is solidified, and packaging. The invention can ensure that the apple crisp product in the interior has the characteristics of a surface shell and crisp interior, and ensures the crisp and hierarchical mouthfeel of the product.
Description
Technical Field
The invention relates to the technical field of apple crisp processing. More specifically, the invention relates to a preparation method of chocolate apple crisps.
Background
The apple is sour, sweet, tasty and crisp in taste and rich in nutrition, is rich in organic acid, vitamins, dietary fibers, trace elements such as Zn and Fe and various physiological active substances such as phenols and flavonoids, and has the effects of reducing cholesterol, lowering blood pressure, relieving fatigue, delaying senescence and the like. Although China is the biggest apple producing country in the world and has sufficient raw material supply, more than 90 percent of apples are used as fresh food, and the processing amount is less than 10 percent. In recent years, with the rapid development of the industry of Chinese leisure food, apple crisp chips are popular among consumers due to the characteristics of being convenient and instant, green and healthy, rich in nutrition and the like. The development of apple products and the research of processing technology are enhanced, and the development of new diversified apple food which is convenient and fast in nutrition and accords with the rhythm of modern life is a necessary choice for promoting the sustainable and healthy development of the apple industry.
Chocolate, also known as chocolate, is a sweet food made from cocoa products (cocoa butter, cocoa liquor or cocoa powder) and white granulated sugar/sweetener as main raw materials. Because of the smooth taste and the special fragrance, the oil is deeply favored by wide consumption. The chocolate coating product can reduce energy intake while meeting the preference of consumers for chocolate, and can also endow other food materials with good flavor and unique product appearance.
The apple-chocolate coating product is prepared by immersing diced apples/strips/slices/rings with crisp characteristics into chocolate liquid with certain fluidity or uniformly coating liquid chocolate slurry on the crisp surfaces of apples by adopting a spraying mode. Because the chocolate used for the coating needs to have certain heat to be in a flowing state, the inner apple crisps are required to have a harder surface layer to prevent the chocolate from soaking into the apple crisps, and meanwhile, the inner parts of the apple crisps are required to have good crispness to ensure the layering sense and good mouthfeel of the whole sample. The fruit crispness in the current chocolate-fruit coating product can ensure the crispness, porosity and good crispness of the internal tissue, but the structure of the surface layer is basically consistent with that of the internal tissue, so that the chocolate is immersed in the tissue, the layering of a sample is influenced, the fruit crispness is softened to a certain extent, and the overall taste of the product is greatly reduced.
The steam explosion technology is a new physical modification technology, and is mainly characterized by that the material is placed in a high-temperature and high-pressure closed container-steam explosion machine, the raw material is swelled by superheated steam (180-235 deg.C), the steam is permeated into the interior of plant tissue, and when the high pressure is instantaneously relieved (within 0.00875 s), the internal and external pressure difference can make the high-temperature liquid in the gap of raw material quickly vaporize and expand, so that the cell can be "exploded". Moisture in the sample rapidly expands and overflows to generate huge shearing force; during the pressure release process, mechanical forces cause fiber breakage and cellulose and hemicellulose degradation. At present, the steam explosion technology is used as a processing pretreatment technology in the field of foods, and is used for the aspects of auxiliary functional component extraction, product structure optimization, macromolecule modification and the like; is rarely used for processing fruits and vegetables.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
The invention also aims to provide a preparation method of the chocolate apple crisp, which can ensure that the apple crisp product in the chocolate apple crisp has the characteristics of surface shell and crisp interior; after the hot-flow chocolate is used for coating, the shell hardness of the surface layer of the apple crisp is reduced by utilizing the heat of the chocolate, and meanwhile, the chocolate can be prevented from permeating into the apple crisp, so that the crisp and layering of the product taste are ensured.
To achieve these objects and other advantages and in accordance with the purpose of the invention, there is provided a method for preparing chocolate apple crisps, comprising:
step one, treating apples into a citric acid solution with the mass fraction of 2% -5% for 5-10 min after processing the apples into diced/sliced/coiled/sliced apples, wherein the mass ratio of the diced/sliced/coiled/sliced apples to the citric acid solution is 1;
step two, pre-drying the apple dices/strips/rings/pieces obtained in the step one until the water content is lower than 15%;
thirdly, putting the diced apples/strips/rings/slices pre-dried in the second step into a steam explosion device, introducing high-pressure steam for treatment, and setting the target temperature to be 180-220 ℃; the target pressure is 1.0-2.0 MPa; the maintaining time of the target pressure is 30-90 s;
step four, instantly relieving the high pressure in the step three, quickly collecting the steam exploded apple dices/strips/rings/slices, and drying at low temperature until the water content is lower than 5%;
and step five, uniformly coating chocolate liquor on the surfaces of the diced apples/strips/rings/pieces obtained in the step four, cooling until the chocolate liquor on the surfaces is solidified, and packaging to obtain the chocolate apple crisp.
Preferably, the first step further comprises a pretreatment process of the apples, comprising:
firstly, selecting fresh apples without insect pests and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing inedible parts;
secondly, the apples obtained in the first step are cut according to the following requirements,
apple dices: the material is cut into a T shape with 8X 8-15X 15 (length, width, height and mm);
apple strips: ensuring that the height and the width are both 8 mm-15 mm;
apple rings/slices: the thickness is 8 mm-15 mm.
Preferably, the pre-drying method in the second step is to place the mixture in a blast hot air drying box, the drying temperature is set to be 80-100 ℃, the drying time is set to be 5-8 h, and the air speed is set to be 2.0-3.0 m/s.
Preferably, the low-temperature drying method in the fourth step is to place the mixture in a blast hot air drying box at the set temperature of 45-60 ℃ for 2-4 h and the air speed of 1.0-1.5 m/s.
Preferably, the chocolate liquor in the fifth step is liquid chocolate liquor obtained by heating cocoa butter chocolate to 45-55 ℃ and continuously stirring until the cocoa butter chocolate is completely melted.
Preferably, the coating method of the chocolate paste in the fifth step is that the surface of the chocolate paste is uniformly sprayed or the apple dices/strips/rings/sheets are immersed in the chocolate paste.
Preferably, the thickness of the chocolate paste coating layer in the fifth step is 2-3 mm.
The invention further claims the chocolate apple crisp prepared by the preparation method of the chocolate apple crisp.
The invention at least comprises the following beneficial effects:
firstly, the steam explosion technology is applied to the deep processing field of fresh fruits and vegetables for the first time, and the existing drying technology is organically combined, so that the chocolate apple crisp instant product with rich export sense layers, prominent crispness, rich nutrition and unique flavor can be obtained after the apple crisp is wrapped with chocolate paste at a certain temperature;
secondly, the invention explores the parameters of apple crispness steam explosion in the apple-chocolate coating product for the first time, so that the obtained apple crispness is not broken;
thirdly, the invention firstly provides a preparation process of the crisp apple with uncrimped surface crust, namely a process of high-temperature pre-drying, steam explosion and low-temperature low-speed drying;
fourthly, the preparation method of the chocolate apple crisp provided by the invention increases the diversity of apple processing products, lays a foundation for realizing the crisp coating and fruit and vegetable crisp and improves the additional value and market value of fruit and vegetable products.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
The present invention is further described in detail with reference to specific examples, so that those skilled in the art can implement the invention with reference to the description.
It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or combinations thereof.
Example 1
Selecting fresh apples without insect pest and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing inedible parts; cutting the apple raw material into 8X 8 (length, width, height and mm) dices according to the product requirements;
placing the obtained diced apples in a 2% citric acid solution, and treating for 5min; placing the mixture in a blast hot air drying oven, setting the drying temperature to be 80 ℃, the drying time to be 8 hours and the air speed to be 2.0m/s, and controlling the water content to be below 15%; putting the diced apple in a steam explosion device, introducing high-pressure steam, and setting a target temperature to be 180 ℃; the target pressure was 1.0MPa; the maintenance time of the target pressure was 90s; instantly relieving high pressure, and collecting the steam exploded apple pieces; then placing the mixture in a blast drying oven, setting the temperature to be 45 ℃, the time to be 4 hours and the wind speed to be 1.0m/s, and controlling the water content to be below 5 percent; then, the obtained diced apples are immersed into chocolate paste, and the thickness of the coating is controlled to be 3mm; and cooling the obtained chocolate-coated diced apple under the condition of room temperature, and after the chocolate on the surface of the product is solidified, inflating and packaging to obtain the chocolate-coated crispy apple finished product.
Example 2
Selecting fresh apples without insect pest and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing inedible parts; cutting the apple raw material into dices with the length, width and height of 15 × 15 (mm) according to the product requirements;
placing the obtained diced apples in a 5% citric acid solution, and treating for 10min; placing the mixture in a blast hot air drying oven, setting the drying temperature to be 100 ℃, the drying time to be 5 hours and the air speed to be 3m/s, and controlling the water content to be below 15%; putting the diced apple in a steam explosion device, introducing high-pressure steam, and setting a target temperature to be 220 ℃; the target pressure was 2.0MPa; the maintenance time of the target pressure is 30s; instantly relieving high pressure, and collecting the steam exploded apple pieces; then placing the mixture in a blast drying oven, setting the temperature to be 60 ℃, the time to be 4 hours and the wind speed to be 1.5m/s, and controlling the water content to be below 5 percent; then, the obtained diced apples are immersed into chocolate paste, and the thickness of the coating is controlled to be 2mm; and cooling the obtained chocolate-coated diced apple under the condition of room temperature, and after the chocolate on the surface of the product is solidified, inflating and packaging to obtain the chocolate-coated crispy apple finished product.
Example 3
Selecting fresh apples without insect pest and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing inedible parts; cutting the apple raw material into 12 × 12 (length, width, height and mm) dices according to the product requirements;
placing the obtained diced apples in a 3% citric acid solution, and treating for 8min; placing the mixture in a blast hot air drying oven, setting the drying temperature to be 80 ℃, the drying time to be 6.5h and the air speed to be 2.5m/s, and controlling the water content to be below 15%; putting the diced apple in a steam explosion device, introducing high-pressure steam, and setting the target temperature to be 200 ℃; the target pressure was 1.5MPa; the maintenance time of the target pressure was 45s; instantly relieving high pressure, and collecting the steam exploded apple pieces; then placing the mixture in a blast drying oven, setting the temperature to be 55 ℃, the time to be 3.5h and the wind speed to be 1.0m/s, and controlling the water content to be below 5 percent; then the obtained diced apples are immersed in chocolate liquor, and the thickness of the coating is controlled to be 2.5mm; and cooling the obtained chocolate-coated apple dices at room temperature, and after the chocolate on the surface of the product is solidified, inflating and packaging to obtain chocolate-coated apple crisp finished products.
Example 4
Selecting fresh apples without insect pest and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing inedible parts; cutting the apple raw material into sheets with the thickness of 10mm according to the product requirements;
placing the obtained apple slices in 3.5% citric acid solution, and treating for 8min; placing the mixture in a blast hot air drying oven, setting the drying temperature to be 90 ℃, the drying time to be 7 hours and the air speed to be 3m/s, and controlling the water content to be below 15%; putting the apple slices into a steam explosion device, introducing high-pressure steam, and setting the target temperature to be 200 ℃; the target pressure was 1.5MPa; the maintenance time of the target pressure was 70s; instantly relieving high pressure, and collecting the apple slices after steam explosion; then placing the mixture in a blast drying oven, setting the temperature to be 60 ℃, the time to be 3 hours and the wind speed to be 1.2m/s, and controlling the water content to be below 5 percent; then, the obtained diced apples are immersed into chocolate paste, and the thickness of the coating is controlled to be 2mm; and cooling the obtained chocolate-coated diced apple under the condition of room temperature, and after the chocolate on the surface of the product is solidified, inflating and packaging to obtain the chocolate-coated crispy apple finished product.
Comparative example 1
Selecting fresh apples without insect pest and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing inedible parts; cutting the apple raw material into 12 × 12 (length, width, height and mm) dices according to the product requirements;
placing the obtained diced apple in 3% citric acid solution, and treating for 8min; and (3) immediately placing the mixture in a low-temperature dryer, setting the temperature of a cold trap to be-70 ℃, the vacuum degree to be 1pa, drying for 18h, immersing the obtained diced apple into chocolate paste, controlling the thickness of the coating to be 2.5mm, cooling the obtained chocolate-coated diced apple at room temperature, and inflating and packaging after the chocolate on the surface of the product is solidified to obtain the chocolate-apple crisp finished product.
Comparative example 2
Selecting fresh apples without insect pest and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing inedible parts; cutting the apple raw material into 12 × 12 (length, width, height and mm) dices according to the product requirements;
placing the obtained diced apple in 3% citric acid solution, and treating for 8min; then placing the obtained apple dices in a blast hot air drying box, setting the drying temperature at 80 ℃, the air speed at 2.5m/s and the drying time at 10h; and then soaking the obtained diced apples in chocolate paste, controlling the thickness of the coating to be 2.5mm, cooling the obtained chocolate-coated diced apples at room temperature, and after the chocolate on the surface of the product is solidified, inflating and packaging to obtain the chocolate-apple crisp finished product.
Comparative example 3
Selecting fresh apples without insect pest and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing inedible parts; cutting the apple raw material into 12 × 12 (length, width, height and mm) dices according to the product requirements;
placing the obtained diced apples in a 3% citric acid solution, and treating for 8min; placing the mixture in a blast hot air drying oven, setting the temperature to be 55 ℃, the time to be 3.5h and the wind speed to be 1.0m/s, and controlling the water content to be 15 percent; putting the diced apple in a steam explosion device, introducing high-pressure steam, and setting the target temperature to be 200 ℃; the target pressure was 1.5MPa; the maintenance time of the target pressure was 45s; instantly relieving high pressure, and collecting the apple pieces after steam explosion; then placing the mixture in a blast drying oven, setting the drying temperature to be 80 ℃, the drying time to be 6.5h, the wind speed to be 2.5m/s and the water content to be reduced to 5 percent; then soaking the obtained diced apples in chocolate liquor, and controlling the thickness of the coating to be 2.5mm; and cooling the obtained chocolate-coated diced apple under the condition of room temperature, and after the chocolate on the surface of the product is solidified, inflating and packaging to obtain the chocolate-coated crispy apple finished product.
Comparative example 4
Selecting fresh apples without insect pest and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing inedible parts; cutting the apple raw material into 12 × 12 (length, width, height and mm) dices according to the product requirements;
placing the obtained diced apple in 3% citric acid solution, and treating for 8min; then placing the mixture in a blast hot air drying box, setting the drying temperature to be 80 ℃, the drying time to be 6.5h and the air speed to be 2.5m/s, and controlling the water content to be below 15 percent; putting the diced apple in a steam explosion device, introducing high-pressure steam, and setting the target temperature to be 260 ℃; the target pressure was 1.5MPa; the maintenance time of the target pressure is 45s; instantly relieving high pressure, and collecting the apple pieces after steam explosion; then placing the mixture in a blast drying oven, setting the temperature to be 55 ℃, the time to be 3.5h and the wind speed to be 1.0m/s, and controlling the water content to be below 5 percent; then the obtained diced apples are immersed in chocolate liquor, and the thickness of the coating is controlled to be 2.5mm; and cooling the obtained chocolate-coated diced apple under the condition of room temperature, and after the chocolate on the surface of the product is solidified, inflating and packaging to obtain the chocolate-coated crispy apple finished product.
Comparative example 5
Selecting fresh apples without insect pest and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing inedible parts; cutting the apple raw material into 12 × 12 (length, width, height and mm) dices according to the product requirements;
placing the obtained diced apple in 3% citric acid solution, and treating for 8min; placing the mixture in a blast hot air drying oven, setting the drying temperature to be 80 ℃, the drying time to be 6.5h and the air speed to be 2.5m/s, and controlling the water content to be below 15%; putting the diced apple in a steam explosion device, introducing high-pressure steam, and setting a target temperature to be 160 ℃; the target pressure was 1.5MPa; the maintenance time of the target pressure is 45s; instantly relieving high pressure, and collecting the steam exploded apple pieces; then placing the mixture in a blast drying oven, setting the temperature to be 55 ℃, the time to be 3.5h and the wind speed to be 1.0m/s, and controlling the water content to be below 5 percent; then the obtained diced apples are immersed in chocolate liquor, and the thickness of the coating is controlled to be 2.5mm; and cooling the obtained chocolate-coated diced apple under the condition of room temperature, and after the chocolate on the surface of the product is solidified, inflating and packaging to obtain the chocolate-coated crispy apple finished product.
Comparative example 6
Selecting fresh apples without insect pest and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing inedible parts; cutting the apple raw material into 12 x 12 (length, width and height, mm) dices according to the product requirements;
placing the obtained diced apple in 3% citric acid solution, and treating for 8min; placing the mixture in a blast hot air drying oven, setting the drying temperature to be 80 ℃, the drying time to be 6.5h and the air speed to be 2.5m/s, and controlling the water content to be below 15%; putting the diced apple in a steam explosion device, introducing high-pressure steam, and setting the target temperature to be 200 ℃; the target pressure was 2.5MPa; the maintenance time of the target pressure was 45s; instantly relieving high pressure, and collecting the steam exploded apple pieces; then placing the mixture in a blast drying oven, setting the temperature to be 55 ℃, the time to be 3.5h and the wind speed to be 1.0m/s, and controlling the water content to be below 5 percent; then the obtained diced apples are immersed in chocolate liquor, and the thickness of the coating is controlled to be 2.5mm; and cooling the obtained chocolate-coated diced apple under the condition of room temperature, and after the chocolate on the surface of the product is solidified, inflating and packaging to obtain the chocolate-coated crispy apple finished product.
Comparative example 7
Selecting fresh apples without insect pest and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing inedible parts; cutting the apple raw material into 12 x 12 (length, width and height, mm) dices according to the product requirements;
placing the obtained diced apple in 3% citric acid solution, and treating for 8min; placing the mixture in a blast hot air drying oven, setting the drying temperature to be 80 ℃, the drying time to be 6.5h and the air speed to be 2.5m/s, and controlling the water content to be below 15%; putting the diced apple in a steam explosion device, introducing high-pressure steam, and setting a target temperature to be 200 ℃; the target pressure was 0.5MPa; the maintenance time of the target pressure is 45s; instantly relieving high pressure, and collecting the apple pieces after steam explosion; then placing the mixture in a blast drying oven, setting the temperature to be 55 ℃, the time to be 3.5h and the wind speed to be 1.0m/s, and controlling the water content to be below 5 percent; then soaking the obtained diced apples in chocolate liquor, and controlling the thickness of the coating to be 2.5mm; and cooling the obtained chocolate-coated diced apple under the condition of room temperature, and after the chocolate on the surface of the product is solidified, inflating and packaging to obtain the chocolate-coated crispy apple finished product.
The chocolate apple crisp finished products obtained in examples 1-4 and comparative examples 1-7 are subjected to hardness and brittleness measurement by adopting a texture analyzer, the highest value of the texture analyzer measurement peak is determined as the product hardness, and the hardness is increased when the value is increased; the number of peaks was determined as the product brittleness, and the higher the number of peaks, the higher the brittleness, and the results are shown in table 1.
TABLE 1 chocolate apple brittleness hardness and brittleness measurement results
| Case(s) | Hardness per gram | Brittleness/unit | Appearance of apple (fracture, shrink) |
| Case 1 | 5591.09±23.61 | 131±8 | No fracture and no shrinkage |
| Case 2 | 6081.53±21.37 | 108±7 | No fracture and no shrinkage |
| Case 3 | 5741.23±22.89 | 161±8 | No fracture and no shrinkage |
| Case 4 | 5624.16±30.01 | 162±6 | No fracture and no shrinkage |
| Comparative example 1 | 556.74±23.45 | 175±10 | With fracture and without shrinkage |
| Comparative example 2 | 10894.85±35.61 | 9±1 | No fracture and shrinkage |
| Comparative example 3 | 2547.98±21.09 | 87±10 | Without fracture and with crimp |
| Comparative example 4 | 5018.56±23.78 | 136±15 | Has fracture, no wrinkle, and burnt feeling |
| Comparative example 5 | 3328.93±36.79 | 65±13 | No fracture and shrinkage |
| Comparative example 6 | 7693.87±46.89 | 164±18 | With fracture and without shrinkage |
| Comparative example 7 | 3278.59±25.47 | 78±13 | No fracture and shrinkage |
In table 1, comparative example 1 adopts a vacuum freeze-drying method to obtain apple crisp, comparative example 2 adopts a hot air drying method to obtain apple crisp, comparative example 3 adopts a low-temperature pre-drying-steam explosion-high-temperature drying process to obtain apple crisp, comparative examples 4 to 7 all adopt a high-temperature pre-drying-steam explosion-low-temperature low-speed drying process, but the temperature of steam explosion in comparative example 4 is higher than 220 ℃, the temperature of steam explosion in comparative example 5 is lower than 180 ℃, the pressure of steam explosion in comparative example 6 is higher than 2.0MPa, and the pressure of steam explosion in comparative example 7 is lower than 1.0MPa. As can be seen from the data in Table 1, the chocolate obtained in comparative examples 1 and 2 does not adopt a steam explosion method, the hardness of the apple crispness of the chocolate obtained in comparative example 1 is insufficient, the chocolate obtained in comparative example 2 is too hard and has insufficient crispness, and meanwhile, the appearance of the apple crispness of the chocolate obtained in comparative example 1 is broken, and the appearance of the apple crispness of the chocolate obtained in comparative example 2 is shriveled; comparative example 3 the process was changed, the resulting chocolate had insufficient firmness and crispness, and the appearance of the resulting chocolate with apple crispness was wrinkled; comparative examples 4 to 7 adopt the same technical process as the present application, but the parameters of the steam explosion process are not controlled accurately, and the chocolate apple crisp appearance is broken and has obvious burnt feeling by adopting higher temperature in the steam explosion process in the comparative example 4; in the comparative example 5, the lower temperature is adopted in the steam explosion process, the hardness and the brittleness of the obtained chocolate apple crispness are not enough, and the appearance of the obtained chocolate apple crispness is obviously wrinkled; in the comparative example 6, the higher explosion pressure is adopted in the steam explosion process, and the appearance of the obtained chocolate apple crispness is obviously broken; in comparative example 7, the lower explosion pressure was used during the steam explosion, and the resulting chocolate apple crisps were not sufficiently hard and brittle, and had a significantly shriveled appearance. Meanwhile, the influence of the steam explosion time on the quality of the chocolate apple crisp product is also considered, and the chocolate apple crisp appearance obtained by steam explosion for a long time is obviously broken; the chocolate obtained by steam explosion for a short time has insufficient crispness and appearance breakage. In conclusion, high-temperature high-speed pre-drying is carried out before steam explosion, which is beneficial to the formation of shells on the surfaces of the apples, the surface layer is slightly softened but still keeps certain hardness by means of the heat of the chocolate coating, so that the chocolate coating is ensured to permeate into the apples, rich mouthfeel is not lost, and the pressure, temperature and time parameters of the steam explosion are strictly controlled, so that the apples are prevented from being cracked; after steam explosion, a low-temperature low-speed drying means is adopted, so that the apple crispness and shrinkage can be prevented, and therefore, the prepared chocolate apple crispness series products have the characteristics of rich taste levels and prominent crispness.
The product line and process scale of the invention are used to simplify the description of the invention. The invention discloses a method for preparing apple crisps by using a steam explosion technology, which can be applied to the field of apple crisps, and can be obtained by modifying the technological parameters of high-temperature high-speed pre-drying, steam explosion and low-temperature low-speed drying according to different coating temperatures and flowability by changing the steam explosion parameters for reasons and motivation of technicians in the field, further combining the steam explosion technology with the field of fruit and vegetable crisps to obtain different chocolate fruit and vegetable crisps, replacing a chocolate coating, and further modifying the technological parameters of high-temperature high-speed pre-drying, steam explosion and low-temperature low-speed drying according to different coating temperatures and flowability.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention is intended, and further modifications may readily occur to those skilled in the art, whereby the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.
Claims (8)
1. The preparation method of the chocolate apple crisp is characterized by comprising the following steps:
step one, processing apples into diced apples/strips/rings/pieces, and then placing the diced apples/strips/rings/pieces in a citric acid solution with the mass fraction of 2% -5% for 5-10 min, wherein the mass ratio of the diced apples/strips/rings/pieces to the citric acid solution is 1;
step two, pre-drying the apple dices/strips/rings/pieces obtained in the step one until the water content is lower than 15%;
thirdly, putting the diced apples/strips/rings/slices pre-dried in the second step into a steam explosion device, introducing high-pressure steam for treatment, and setting the target temperature to be 180-220 ℃; the target pressure is 1.0-2.0 MPa; the maintaining time of the target pressure is 30-90 s;
step four, after the high pressure in the step three is instantaneously relieved, quickly collecting the apple dices/strips/rings/slices after steam explosion for low-temperature drying until the water content is lower than 5%;
and step five, uniformly coating chocolate liquor on the surfaces of the diced apples/strips/rings/pieces obtained in the step four, cooling until the chocolate liquor on the surfaces is solidified, and packaging to obtain the chocolate apple crisp.
2. The method of claim 1, wherein the first step further comprises an apple pretreatment process comprising:
firstly, selecting fresh apples without insect pests and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing inedible parts;
secondly, the apples obtained in the first step are cut according to the following requirements,
apple dices: cutting into a T shape of 8mm, 8mm to 15mm, 15mm;
apple strips: ensuring that the height and the width are both 8 mm-15 mm;
apple ring/slice: the thickness is 8 mm-15 mm.
3. The preparation method of the chocolate apple crisp as claimed in claim 2, wherein the pre-drying method in the step two is to place the chocolate apple crisp in a blast hot air drying box, the drying temperature is set to be 80-100 ℃, the drying time is set to be 5-8 h, and the air speed is set to be 2.0-3.0 m/s.
4. The preparation method of the chocolate apple crisp as claimed in claim 3, wherein the low-temperature drying method in the fourth step is to place the chocolate apple crisp in an air-blast hot-air drying box, the temperature is set to be 45-60 ℃, the time is 2-4 h, and the air speed is 1.0-1.5 m/s.
5. The method of making chocolate apple crisps according to claim 4, wherein in step five the chocolate mass is a liquid chocolate mass obtained by heating cocoa butter chocolate to 45-55℃ and stirring until it melts completely.
6. The method of claim 5, wherein in step five the chocolate paste is coated by spraying evenly onto the surface of the chocolate paste or dipping the apple pieces/strips/rings/pieces into the chocolate paste.
7. The method of claim 6, wherein in step five the chocolate paste coating is 2-3 mm thick.
8. A chocolate apple crisp made by the method of making a chocolate apple crisp of any one of claims 1 to 7.
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