CN115644377B - Preparation method of chocolate apple crisp - Google Patents
Preparation method of chocolate apple crisp Download PDFInfo
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- CN115644377B CN115644377B CN202211136885.9A CN202211136885A CN115644377B CN 115644377 B CN115644377 B CN 115644377B CN 202211136885 A CN202211136885 A CN 202211136885A CN 115644377 B CN115644377 B CN 115644377B
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- 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
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Abstract
The invention discloses a preparation method of chocolate apple crisps, which comprises the following steps: step one, apples are processed into apple pieces/strips/rings/slices and then placed in 2% -5% citric acid solution for 5-10 min; step two, pre-drying the obtained apple cubes/strips/rings/slices until the water content is lower than 15%; step three, putting the apple pieces/strips/rings/slices obtained by pre-drying 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 instantaneous high pressure relief, rapidly collecting apple cubes/strips/rings/slices subjected to steam explosion, and drying at low temperature until the water content is lower than 5%; and fifthly, uniformly wrapping the surfaces of the obtained apple pieces/strips/rings/sheets with chocolate liquor, cooling until the chocolate liquor on the surfaces is solidified, and packaging. The invention can ensure that the internal apple crisp product has the characteristics of surface shell and internal crisp, and ensures the crisp and layering of the mouthfeel of the product.
Description
Technical Field
The invention relates to the technical field of apple crisp processing. More particularly, the invention relates to a method for preparing chocolate apple crisps.
Background
The apple has sour, sweet, crisp and rich nutrition, is rich in nutrient substances such as organic acid, vitamins, dietary fibers, trace elements Zn, fe and the like, is also rich in various physiologically active substances such as phenols, flavonoids and the like, and has the effects of reducing cholesterol and blood pressure, relieving fatigue, delaying aging and the like. Although China is the largest apple producing country in the world, the raw material supply is sufficient, more than 90% of apples are used as fresh food, and the processing amount is less than 10%. In recent years, with the rapid development of the Chinese leisure food industry, the apple crisp chips are deeply favored by consumers due to the characteristics of convenience, instant eating, green and healthy, rich nutrition and the like. The development and processing technology research of apple products are enhanced, and the development of convenient and nutritional apple diversified new food conforming to the modern life rhythm is a necessary choice for promoting the sustainable healthy development of apple industry.
Chocolate, also called chocolate, is a confection made from cocoa products (cocoa butter, cocoa mass or cocoa powder) and white granulated sugar/sweetener as main raw materials. Because of the smooth taste and special fragrance, the beverage is deeply favored by wide consumption. The chocolate coating product can reduce energy intake while meeting the requirements of consumers on chocolate preference, and can also endow other food materials with good flavor and unique product appearance.
Apple-chocolate coating products are prepared by immersing apple cubes/strips/sheets/rings with crisp characteristics into chocolate liquid with certain fluidity, or uniformly coating liquid chocolate slurry on the crisp surfaces of apples in a spraying manner. The chocolate used in the coating layer needs to have certain heat to become fluid, so that the inner apple crisp is required to have a hard surface layer to prevent the chocolate from being immersed into the apple crisp, and meanwhile, the inner apple crisp is required to have good crispness to ensure the layering sense and good taste of the whole sample. The prior chocolate-fruit coating product has the disadvantages that the fruit crispness can ensure the porosity and good crispness of the internal tissues, but the structure of the surface layer is basically consistent with that of the internal tissues, so that the chocolate is immersed into the tissues, the layering sense of a sample is influenced on one hand, and the fruit crispness is softened to a certain degree on the other hand, so that the whole taste of the product is greatly reduced.
The steam explosion technology is one kind of new physical modification technology, and has the main principle that material is set inside one high temperature and high pressure sealed container, steam explosion machine, and the material is swelled with overheat steam at 180-235 deg.c and the steam permeates into plant tissue to release the high pressure instantaneously to inside 0.00875s, so that the high temperature liquid in the material gap is vaporized and expanded fast to result in cell explosion. The water in the sample rapidly expands and overflows to generate huge shearing force; during the pressure release, mechanical forces cause fiber breakage and cellulose and hemicellulose degradation. At present, the steam explosion technology is mostly used as a processing pretreatment technology in the food field and is used for extracting auxiliary functional components, optimizing a product structure, modifying macromolecules and the like; the fresh fruit and vegetable juice is used for fruit and vegetable processing.
Disclosure of Invention
It is an object of the present invention to solve at least the above problems and to provide at least the advantages to be described later.
The invention also aims to provide a preparation method of the chocolate apple crisp, which can ensure that the internal apple crisp product has the characteristics of surface shell and crisp interior; after the hot fluidity chocolate is used for coating, the heat of the chocolate is utilized to reduce the hardness of the shell of the surface layer of the apple crisp, and meanwhile, the chocolate can be prevented from penetrating into the apple crisp, so that the crisp and layering properties of the mouthfeel of the product 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, processing apples into a citric acid solution with mass fraction of 2% -5% after apple dices/strips/rings/tablets for 5-10 min, wherein the mass ratio of apple dices/strips/rings/tablets to the citric acid solution is 1:20-30;
step two, pre-drying the apple pieces/strips/rings/slices obtained in the step one until the water content is lower than 15%;
step three, putting the apple pieces/strips/rings/slices obtained by the pre-drying in the step two 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 instantaneously releasing the high pressure in the step three, rapidly collecting the apple dices/strips/rings/slices after steam explosion, and drying at low temperature until the water content is lower than 5%;
and step five, uniformly wrapping the surfaces of the apple pieces/strips/rings/sheets obtained in the step four with chocolate paste, cooling until the chocolate paste on the surfaces is solidified, and packaging to obtain the chocolate apple crisp.
Preferably, the first step further comprises a pretreatment process of apples, including:
firstly, selecting fresh apples without insect damage and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing non-edible parts;
a second step of cutting the apples obtained in the first step according to the following requirements,
apple pieces: splitting into 8-15 t (length, width, height, mm) t shapes;
apple strips: ensuring the height and the width to be 8 mm-15 mm;
apple rings/pieces: the thickness is 8 mm-15 mm.
Preferably, the pre-drying method in the second step is to place the material in a blast air drying box, the drying temperature is set to be 80-100 ℃, the drying time is 5-8 h, and the air speed is 2.0-3.0 m/s.
Preferably, the low-temperature drying method in the fourth step is to place the material in a blast air drying box, the set temperature is 45-60 ℃, the time is 2-4 hours, and the air speed is 1.0-1.5 m/s.
Preferably, the chocolate mass in step five is a liquid chocolate mass obtained by heating cocoa butter chocolate to 45-55 ℃ and continuously stirring until it is completely melted.
Preferably, the coating method of the chocolate mass in the fifth step is to uniformly spray the apple pieces/strips/rings/sheets on the surface of the chocolate mass or to immerse the apple pieces/strips/rings/sheets in the chocolate mass.
Preferably, in the fifth step, the thickness of the chocolate mass coating layer 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 after the apple crisp is wrapped with chocolate paste with a certain temperature, a chocolate apple crisp instant product with rich outlet sense layering, prominent crunchiness, rich nutrition and unique flavor can be obtained;
secondly, the method searches and obtains the steam explosion parameters of the apple crisp in the apple-chocolate coating product for the first time, so that the obtained apple crisp is not broken;
thirdly, the invention provides a preparation process of apple crisp without shrinking of surface crust, namely a process of high-temperature predrying, steam explosion and low-temperature low-speed drying for the first time;
fourthly, the preparation method of the chocolate apple crisp provided by the invention increases the diversity of apple processed products, lays a foundation for realizing the crust-fruit and vegetable crisp, and improves the added value and market value of the 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 described in further detail below with reference to specific embodiments so that those skilled in the art can practice the same by referring 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 groups thereof.
Example 1
Selecting fresh apples without insect damage and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing non-edible parts; cutting apple raw materials into 8 x 8 (length, width, height and mm) pieces according to product requirements;
putting the obtained diced apples into a 2% citric acid solution, and treating for 5min; then placing the mixture in a blast hot air drying box, setting the drying temperature to 80 ℃, and the drying time to 8 hours and the air speed to 2.0m/s, so that the water content is controlled below 15%; putting the diced apples into a steam explosion device, introducing high-pressure steam, and setting a target temperature of 180 ℃; the target pressure is 1.0MPa; the target pressure maintenance time is 90s; instantly releasing high pressure, and collecting apple dices after steam explosion; then placing the mixture in a blast drying oven, setting the temperature to 45 ℃ for 4 hours and the wind speed to 1.0m/s, so that the water content is controlled below 5%; immersing the obtained diced apples into chocolate liquor, and controlling the thickness of the coating to be 3mm; and (3) cooling the obtained chocolate coating diced apples at room temperature, and carrying out aerated packaging after the chocolate on the surface of the product is solidified to obtain a chocolate apple crisp finished product.
Example 2
Selecting fresh apples without insect damage and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing non-edible parts; cutting apple raw materials into pieces with length, width and height of 15 x 15mm according to product requirements;
putting the obtained diced apples into a 5% citric acid solution, and treating for 10min; then placing the mixture in a blast hot air drying box, setting the drying temperature to be 100 ℃, and the drying time to be 5 hours and the air speed to be 3m/s, so that the water content is controlled below 15%; putting the diced apples into a steam explosion device, introducing high-pressure steam, and setting a target temperature of 220 ℃; the target pressure is 2.0MPa; the target pressure was maintained for 30s; instantly releasing high pressure, and collecting apple dices after steam explosion; then placing the mixture in a blast drying oven, setting the temperature to be 60 ℃ for 4 hours and the wind speed to be 1.5m/s, so that the water content is controlled below 5%; immersing the obtained diced apples into chocolate liquor, and controlling the thickness of the coating to be 2mm; and (3) cooling the obtained chocolate coating diced apples at room temperature, and carrying out aerated packaging after the chocolate on the surface of the product is solidified to obtain a chocolate apple crisp finished product.
Example 3
Selecting fresh apples without insect damage and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing non-edible parts; cutting apple raw materials into pieces with length, width and height of 12 x 12 (mm) according to product requirements;
putting the obtained diced apples into a 3% citric acid solution, and treating for 8min; then placing the mixture in a blast hot air drying box, setting the drying temperature to 80 ℃, and controlling the drying time to 6.5h and the air speed to 2.5m/s so as to control the water content to be below 15%; putting the diced apples into a steam explosion device, introducing high-pressure steam, and setting a target temperature of 200 ℃; the target pressure is 1.5MPa; the target pressure maintaining time is 45s; instantly releasing high pressure, and collecting apple dices after steam explosion; then placing the mixture in a blast drying oven, setting the temperature to 55 ℃ for 3.5 hours and the wind speed to 1.0m/s, so that the water content is controlled below 5%; immersing the obtained diced apples into chocolate liquor, and controlling the thickness of the coating to be 2.5mm; and (3) cooling the obtained chocolate coating diced apples at room temperature, and carrying out aerated packaging after the chocolate on the surface of the product is solidified to obtain a chocolate apple crisp finished product.
Example 4
Selecting fresh apples without insect damage and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing non-edible parts; cutting apple raw materials into slices with the thickness of 10mm according to product requirements;
putting the obtained apple slices into a 3.5% citric acid solution, and treating for 8min; then placing the mixture in a blast hot air drying box, setting the drying temperature to 90 ℃, and the drying time to 7 hours and the air speed to 3m/s, so that the water content is controlled below 15%; immediately placing the apple slices into a steam explosion device, introducing high-pressure steam, and setting a target temperature of 200 ℃; the target pressure is 1.5MPa; the target pressure was maintained for 70s; instantly releasing high pressure, and collecting apple slices after steam explosion; then placing the mixture in a blast drying oven, setting the temperature to be 60 ℃ for 3 hours and the wind speed to be 1.2m/s, so that the water content is controlled below 5%; immersing the obtained diced apples into chocolate liquor, and controlling the thickness of the coating to be 2mm; and (3) cooling the obtained chocolate coating diced apples at room temperature, and carrying out aerated packaging after the chocolate on the surface of the product is solidified to obtain a chocolate apple crisp finished product.
Comparative example 1
Selecting fresh apples without insect damage and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing non-edible parts; cutting apple raw materials into pieces with length, width and height of 12 x 12 (mm) according to product requirements;
putting the obtained diced apples into a 3% citric acid solution, and treating for 8min; then placing the apple pieces in a low-temperature dryer, setting the cold trap temperature to-70 ℃, setting the vacuum degree to 1pa, drying for 18h, immersing the obtained apple pieces in chocolate slurry, controlling the thickness of the coating to be 2.5mm, placing the obtained chocolate coating apple pieces in the condition of cooling at room temperature, and after the chocolate on the surface of the product is solidified, carrying out gas filling and packaging to obtain the chocolate apple crisp finished product.
Comparative example 2
Selecting fresh apples without insect damage and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing non-edible parts; cutting apple raw materials into pieces with length, width and height of 12 x 12 (mm) according to product requirements;
putting the obtained diced apples into a 3% citric acid solution, and treating for 8min; putting the obtained diced apples into a blast hot air drying box, setting the drying temperature to 80 ℃, and the air speed to 2.5m/s, and the drying time to 10 hours; immersing the obtained diced apples into chocolate pulp, controlling the thickness of the coating to be 2.5mm, cooling the obtained diced apples with the chocolate coating at room temperature, and carrying out aerated packaging after the chocolate on the surface of the product is solidified, thus obtaining a crispy finished product of the chocolate apples.
Comparative example 3
Selecting fresh apples without insect damage and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing non-edible parts; cutting apple raw materials into pieces with length, width and height of 12 x 12 (mm) according to product requirements;
putting the obtained diced apples into a 3% citric acid solution, and treating for 8min; then placing the mixture in a blast hot air drying box, setting the temperature to 55 ℃, the time to 3.5 hours, the wind speed to 1.0m/s, and controlling the water content to 15%; putting the diced apples into a steam explosion device, introducing high-pressure steam, and setting a target temperature of 200 ℃; the target pressure is 1.5MPa; the target pressure maintaining time is 45s; instantly releasing high pressure, and collecting apple dices after steam explosion; then placing the mixture in a forced air drying oven, setting the drying temperature to 80 ℃, and drying for 6.5 hours at the air speed of 2.5m/s, wherein the moisture content is reduced to 5%; immersing the obtained diced apples into chocolate liquor, and controlling the thickness of the coating to be 2.5mm; and (3) cooling the obtained chocolate coating diced apples at room temperature, and carrying out aerated packaging after the chocolate on the surface of the product is solidified to obtain a chocolate apple crisp finished product.
Comparative example 4
Selecting fresh apples without insect damage and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing non-edible parts; cutting apple raw materials into pieces with length, width and height of 12 x 12 (mm) according to product requirements;
putting the obtained diced apples into a 3% citric acid solution, and treating for 8min; then placing the mixture in a blast hot air drying box, setting the drying temperature to 80 ℃, and controlling the drying time to 6.5h and the air speed to 2.5m/s so as to control the water content to be below 15%; putting the diced apples into a steam explosion device, introducing high-pressure steam, and setting a target temperature of 260 ℃; the target pressure is 1.5MPa; the target pressure maintaining time is 45s; instantly releasing high pressure, and collecting apple dices after steam explosion; then placing the mixture in a blast drying oven, setting the temperature to 55 ℃ for 3.5 hours and the wind speed to 1.0m/s, so that the water content is controlled below 5%; immersing the obtained diced apples into chocolate liquor, and controlling the thickness of the coating to be 2.5mm; and (3) cooling the obtained chocolate coating diced apples at room temperature, and carrying out aerated packaging after the chocolate on the surface of the product is solidified to obtain a chocolate apple crisp finished product.
Comparative example 5
Selecting fresh apples without insect damage and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing non-edible parts; cutting apple raw materials into pieces with length, width and height of 12 x 12 (mm) according to product requirements;
putting the obtained diced apples into a 3% citric acid solution, and treating for 8min; then placing the mixture in a blast hot air drying box, setting the drying temperature to 80 ℃, and controlling the drying time to 6.5h and the air speed to 2.5m/s so as to control the water content to be below 15%; putting the diced apples into a steam explosion device, introducing high-pressure steam, and setting a target temperature of 160 ℃; the target pressure is 1.5MPa; the target pressure maintaining time is 45s; instantly releasing high pressure, and collecting apple dices after steam explosion; then placing the mixture in a blast drying oven, setting the temperature to 55 ℃ for 3.5 hours and the wind speed to 1.0m/s, so that the water content is controlled below 5%; immersing the obtained diced apples into chocolate liquor, and controlling the thickness of the coating to be 2.5mm; and (3) cooling the obtained chocolate coating diced apples at room temperature, and carrying out aerated packaging after the chocolate on the surface of the product is solidified to obtain a chocolate apple crisp finished product.
Comparative example 6
Selecting fresh apples without insect damage and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing non-edible parts; cutting apple raw materials into pieces with length, width and height of 12 x 12 (mm) according to product requirements;
putting the obtained diced apples into a 3% citric acid solution, and treating for 8min; then placing the mixture in a blast hot air drying box, setting the drying temperature to 80 ℃, and controlling the drying time to 6.5h and the air speed to 2.5m/s so as to control the water content to be below 15%; putting the diced apples into a steam explosion device, introducing high-pressure steam, and setting a target temperature of 200 ℃; the target pressure is 2.5MPa; the target pressure maintaining time is 45s; instantly releasing high pressure, and collecting apple dices after steam explosion; then placing the mixture in a blast drying oven, setting the temperature to 55 ℃ for 3.5 hours and the wind speed to 1.0m/s, so that the water content is controlled below 5%; immersing the obtained diced apples into chocolate liquor, and controlling the thickness of the coating to be 2.5mm; and (3) cooling the obtained chocolate coating diced apples at room temperature, and carrying out aerated packaging after the chocolate on the surface of the product is solidified to obtain a chocolate apple crisp finished product.
Comparative example 7
Selecting fresh apples without insect damage and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing non-edible parts; cutting apple raw materials into pieces with length, width and height of 12 x 12 (mm) according to product requirements;
putting the obtained diced apples into a 3% citric acid solution, and treating for 8min; then placing the mixture in a blast hot air drying box, setting the drying temperature to 80 ℃, and controlling the drying time to 6.5h and the air speed to 2.5m/s so as to control the water content to be below 15%; putting the diced apples into a steam explosion device, introducing high-pressure steam, and setting a target temperature of 200 ℃; the target pressure is 0.5MPa; the target pressure maintaining time is 45s; instantly releasing high pressure, and collecting apple dices after steam explosion; then placing the mixture in a blast drying oven, setting the temperature to 55 ℃ for 3.5 hours and the wind speed to 1.0m/s, so that the water content is controlled below 5%; immersing the obtained diced apples into chocolate liquor, and controlling the thickness of the coating to be 2.5mm; and (3) cooling the obtained chocolate coating diced apples at room temperature, and carrying out aerated packaging after the chocolate on the surface of the product is solidified to obtain a chocolate apple crisp finished product.
The hardness and brittleness of the chocolate apple crisp finished products obtained in the examples 1 to 4 and the comparative examples 1 to 7 are measured by a texture analyzer, and the highest value of the measurement peak of the texture analyzer is determined as the hardness of the product, and the hardness is larger as the value is larger; the number of peaks was determined as the brittleness of the product, and the more the number of peaks, the higher the brittleness, and the obtained results are shown in table 1.
Table 1 results of the chocolate apple friability and brittleness determination
| Case (B) | Hardness/g | Friability/number | Apple crisp appearance (breaking, shrinking) |
| Case 1 | 5591.09±23.61 | 131±8 | No fracture and shrinkage |
| Case 2 | 6081.53±21.37 | 108±7 | No fracture and shrinkage |
| Case 3 | 5741.23±22.89 | 161±8 | No fracture and shrinkage |
| Case 4 | 5624.16±30.01 | 162±6 | No fracture and shrinkage |
| Comparative example 1 | 556.74±23.45 | 175±10 | With breaking and no shrinkage |
| Comparative example 2 | 10894.85±35.61 | 9±1 | No break and shrinkage |
| Comparative example 3 | 2547.98±21.09 | 87±10 | No break and shrinkage |
| Comparative example 4 | 5018.56±23.78 | 136±15 | Has fracture, no shrinkage and burnt feel |
| Comparative example 5 | 3328.93±36.79 | 65±13 | No break and shrinkage |
| Comparative example 6 | 7693.87±46.89 | 164±18 | Has fracture and no shrinkage |
| Comparative example 7 | 3278.59±25.47 | 78±13 | No break and shrinkage |
In table 1, the apple Ding Cui is obtained by vacuum freeze-drying method in comparative example 1, the apple Ding Cui is obtained by hot air drying method in comparative example 2, the apple Ding Cui is obtained by-low temperature predrying-steam explosion-high temperature drying process in comparative example 3, the processes of high temperature predrying-steam explosion-low temperature low speed drying are all adopted in comparative examples 4 to 7, 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 apples obtained in comparative examples 1 to 2 are not sufficiently brittle and hard without steam explosion, the chocolate apples obtained in comparative example 2 are excessively brittle and not sufficiently brittle, and the chocolate apples obtained in comparative example 1 are broken in appearance and shrink in appearance; comparative example 3 changed the process, the resulting chocolate apples were not sufficiently brittle and brittle, and the resulting chocolate apples were frilled in appearance; comparative examples 4 to 7 used the same process as the present application, but the parameters of the steam explosion process were not accurately grasped, and the comparative example 4 used a higher temperature during the steam explosion process, and the obtained chocolate apples had a brittle appearance with breakage and a remarkable burnt feel; in the comparative example 5, a lower temperature is adopted in the steam explosion process, the hardness and brittleness of the obtained chocolate apple are insufficient, and the appearance of the obtained chocolate apple is obviously shrunk; in the steam explosion process in comparative example 6, a higher explosion pressure is adopted, and the appearance of the obtained chocolate apple is fragile and has obvious fracture; in the steam explosion process in comparative example 7, a lower explosion pressure is adopted, the hardness and the brittleness of the obtained chocolate apple are insufficient, and the appearance of the obtained chocolate apple is obviously shrunk. Meanwhile, the influence of the steam explosion time on the quality of the chocolate apple crisp product is also examined, and the appearance of the chocolate apple crisp obtained by the steam explosion for a long time is obviously broken; the obtained chocolate apples are brittle and not enough in brittleness and are broken in appearance due to steam explosion in a short time. In summary, the high-temperature high-speed pre-drying is performed before the steam explosion, so that the formation of the hard shell on the crisp surface layer of the apple is facilitated, the surface layer is slightly softened by means of the heat of the chocolate coating and still keeps certain hardness, the chocolate coating is ensured to permeate into the crisp interior of the apple, meanwhile, rich mouthfeel is not lost, and the strict control of the pressure, the temperature and the time parameters of the steam explosion is facilitated to prevent the crisp fracture of the apple; the low-temperature low-speed drying means is adopted after the steam explosion, so that the apple crisp series products are favorable for preventing the apple from being crumpled, and therefore, the prepared chocolate apple crisp series products have the characteristics of rich taste layers and prominent crunchiness.
The product lines and scale of treatment described herein are intended to simplify the description of the invention. The invention discloses a steam explosion technology which can be applied to the field of apple crisp preparation, and a person skilled in the art can reasonably and motivate to change steam explosion parameters, further combine the steam explosion technology with the field of fruit and vegetable crisp preparation to obtain different chocolate fruit and vegetable crisp products, and simultaneously replace chocolate coating layers, and further revise the technological parameters of high-temperature high-speed predrying-steam explosion-low-temperature low-speed drying according to different coating temperatures and flowability to obtain different coating layers-fruit and vegetable crisp products, which can also be obtained by the person skilled in the art through limited experiments.
Although embodiments of the present invention have been disclosed above, it is not limited to the details and embodiments shown and described, it is well suited to various fields of use for which the invention may be suited, and further modifications may be readily made by one skilled in the art, and the invention is therefore not limited to the particular details and embodiments shown and described herein, without departing from the general concepts defined in the claims and the equivalents thereof.
Claims (6)
1. A method for preparing chocolate apple crisps, comprising:
step one, processing apples into apple pieces/strips/rings/tablets, and then placing the apple pieces/strips/rings/tablets in a citric acid solution with the mass fraction of 2% -5% for 5-10 min, wherein the mass ratio of the apple pieces/strips/rings/tablets to the citric acid solution is 1:20-30;
step two, pre-drying the apple pieces/strips/rings/slices obtained in the step one until the water content is lower than 15%;
step three, putting the apple pieces/strips/rings/slices obtained by the pre-drying in the step two 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 instantaneously releasing the high pressure in the step three, rapidly collecting the apple dices/strips/rings/slices after steam explosion, and drying at low temperature until the water content is lower than 5%;
uniformly wrapping the surfaces of the apple pieces/strips/rings/sheets obtained in the step four with chocolate paste, cooling until the chocolate paste on the surfaces is solidified, and packaging to obtain the chocolate apple crisp;
wherein, the pre-drying method in the second step is to put the material into a blast hot air drying box, the drying temperature is set to be 80-100 ℃, the drying time is 5-8 h, and the air speed is 2.0-3.0 m/s;
the low temperature drying method in the fourth step is to put the material in a blast hot air drying box, the set temperature is 45-60 ℃, the time is 2-4 h, and the wind speed is 1.0-1.5 m/s.
2. The method for preparing the crisp chocolate apples according to claim 1, wherein the first step further comprises a pretreatment process of apples, comprising:
firstly, selecting fresh apples without insect damage and mechanical damage as raw materials, cleaning, peeling, removing kernels and removing non-edible parts;
a second step of cutting the apples obtained in the first step according to the following requirements,
apple pieces: cutting into butyl shapes of 8mm x 15mm;
apple strips: ensuring the height and the width to be 8 mm-15 mm;
apple rings/pieces: the thickness is 8 mm-15 mm.
3. The method for preparing chocolate apple crisps according to claim 2, wherein in step five the chocolate mass is a liquid chocolate mass obtained by heating cocoa butter chocolate to 45-55 ℃ and continuously stirring until it is completely melted.
4. A method of preparing a chocolate apple cracker according to claim 3, wherein the coating of the chocolate mass in step five is by spraying the chocolate mass uniformly on its surface or immersing the apple pieces/strips/rings/flakes in the chocolate mass.
5. The method for preparing chocolate apple crisps according to claim 4, wherein the thickness of the coating layer of the chocolate mass in the fifth step is 2-3 mm.
6. A chocolate apple crisp prepared by the method of any of claims 1 to 5.
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