CN117796509A - Processing method of composite bean, fruit and vegetable crisp chips - Google Patents
Processing method of composite bean, fruit and vegetable crisp chips Download PDFInfo
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Abstract
The invention discloses a processing method of instant composite bean, fruit and vegetable crisp chips, and belongs to the technical field of food production. The composite bean, fruit and vegetable crisp chips are prepared by taking apples, carrots and defatted soybean flour as main raw materials, taking butter, white granulated sugar and egg white as auxiliary materials, taking chive powder, star anise powder, essence, pepper powder, chilli powder and refined salt as seasonings, and performing the processes of selecting materials, cleaning, peeling, removing cores, dicing, inactivating enzymes, pulping, stirring, tabletting and forming, air-flow puffing, cooling, seasoning and packaging. The raw materials used by the product are rich, different from the prior single raw materials, the nutrition value of the crisp chips is greatly improved, the processing technology is optimized, the problems of high oil content, hard taste, poor color and the like of the traditional low-temperature vacuum frying technology are solved, the product is independently packaged, the carrying is convenient, and the requirements of consumers are greatly met.
Description
Technical Field
The invention belongs to the technical field of food production, and particularly relates to a processing method of instant composite bean, fruit and vegetable crisp chips.
Background
The fruit and vegetable crisp chips are collectively called as fruit crisp chips and vegetable crisp chips, and are various fruit and vegetable crisp chips produced by taking fruits and vegetables as main raw materials through processes such as vacuum frying, dehydration and the like according to national light industry standard QB 2076-95.
Most of the fruit and vegetable crisp chips on the market at present are prepared by utilizing low-temperature vacuum frying and centrifugal deoiling technologies, so that the original flavor of fruits and vegetables is maintained to a great extent, the defects of high oil content, poor color and the like of the fried crisp chips in the traditional technology are overcome, and the produced product has the characteristics of rich flavor, crisp taste, low oil content, high added value and the like, and meanwhile, the product can be carried about, is convenient to open and eat, and provides convenience for consumption. However, in the production process of the fruit and vegetable crisp chips on the market, the enzyme deactivation process mainly uses a scalding protection method, and the method has the biggest defects that the temperature is higher in the enzyme deactivation process, so that the loss of soluble substances is caused, and the nutritional value of the fruit and vegetable crisp chips is further influenced. Most of the puffing processes use a low-temperature vacuum frying method, and the low-temperature frying mode can enable oil to be immersed into fruit and vegetable slices, so that the greasy degree after eating is relatively high, the low-temperature frying time is long, the production efficiency is low, and the nutritional ingredients in the fruits and vegetables are further damaged. The fruit and vegetable crisp chips are single in raw material, the nutrition of the fruit and vegetable crisp chips is not balanced enough, and meanwhile, the defatted soybean flour contains high-quality protein, dietary fiber and bioactive components, so that the production method of the instant compound bean and fruit and vegetable crisp chips has the advantages of promoting muscle growth, maintaining satiety, nourishing, health and the like, and the problem in the background technology is solved.
Disclosure of Invention
The invention aims to provide a processing method of instant composite bean, fruit and vegetable crisp chips, which aims to solve the problems in the background technology.
In order to achieve the above purpose, the present invention provides the following technical solutions: a processing method of instant composite bean, fruit and vegetable crisp chips comprises the following steps: selecting materials, cleaning, peeling, removing cores, cutting into blocks, inactivating enzymes, pulping, stirring, tabletting and forming, air-flow puffing, cooling, seasoning and packaging.
Further defined, the steps are selected from the group consisting of: the composite bean, fruit and vegetable crisp chips are prepared from apples, carrots and defatted soybean flour in a mass ratio of 3:3:2, the surfaces of the apples and the carrots are free from obvious damage, concave, free from obvious dirt on the surfaces and mature, and the apples and the carrots which are large in size and not in accordance with the standard are removed.
Further defined, the step of washing: removing dust, soil and pesticide on the surfaces of the apples and carrots subjected to material selection by using clear water, immersing and washing the apples and the carrots in the clear water for 40 min, treating the apples and the carrots by using an ultrasonic wave and filtering device, removing surface moisture by using a fan, wherein the fan speed is 4-5 m/s and the operation is 10 min.
Further defined, the steps include peeling and stoning: removing core of cleaned apple with a stoner, removing skin of carrot with steam at 350-365 deg.C for 20 s, and cleaning apple and carrot.
Further defined, the step of dicing: cutting apples and carrots into 2-3 cm thin pieces by using a dicer, longitudinally cutting the apples and the carrots into pieces, removing scraps generated in the dicing process, and storing the cut fruit and vegetable pieces for later use.
Further defined, the step of inactivating the enzyme: and (3) carrying out enzyme deactivation treatment on the diced fruits and vegetables, wherein the microwave treatment density is 2 w/g, and the treatment time is 8-15 min.
Further defined, pulping in said step: pulping the fruit and vegetable blocks into pulp by using a fruit and vegetable crusher, wherein the treatment time is 2-5 min, and taking out the fruit and vegetable pulp for standby after sieving by a 20-mesh sieve.
Further defined, stirring in said step: adding defatted soybean powder in corresponding proportion into fruit and vegetable pulp, stirring for 30-50 min, taking out, adding adjuvants, and adding white sugar 13 g, drinking water 10 g, butter 13 g, and egg white 5 g based on 100 g bean fruit and vegetable pulp.
Further defined, the step of tabletting comprises the steps of: the dough was pressed into an oval shape using a sheeter and then cut into slabs, the radius of curvature of the dome-shaped appliance being 25 mm.
Further defined, the gas stream is expanded in the step of: placing the utensil into a puffing tank, heating to 90-95deg.C, and maintaining the pressure at 0.1 MPa for 8-12 min. Opening a vacuum valve to communicate with the vacuum tank, cooling to 80 ℃, continuing for 60-70 min, wherein the pressure difference between the vacuum tank and the vacuum tank is 0.2 MPa before puffing, and taking out for later use.
Further defined, cooling in said step: and taking the puffed bean, fruit and vegetable crisp chips off the arched appliance, uniformly spreading the bean, fruit and vegetable crisp chips on a flat plate, and naturally cooling the bean, fruit and vegetable crisp chips to room temperature.
Further defined, the steps of flavoring: and (3) putting the cooled bean, fruit and vegetable crisp chips and the seasonings into a seasoning machine, and slowly stirring until the seasonings are fully coated on the bean, fruit and vegetable crisp chips, wherein the seasoning formula is based on 100 g bean, fruit and vegetable crisp chips, and the chive powder 1 g, the star anise powder 2 g, the essence 2 g, the pepper powder 5 g, the chilli powder 5 g and the refined salt 7 g are added.
Further defined, packaging in said step: packaging the bean, fruit and vegetable crisp chips into packaging bags, filling nitrogen into each bag of 70-75-g, and preserving.
The invention provides the bean, fruit and vegetable crisp chips obtained by the method.
Advantageous effects
The invention relates to a processing method of instant composite bean, fruit and vegetable crisp chips, which takes apples, carrots and defatted soybean flour as raw materials, so that the bean, fruit and vegetable crisp chips have better flavor and are rich in nutrition
Compared with the original blanching method, the microwave enzyme deactivation method is used in the enzyme deactivation process, so that the loss of nutrient substances is less, the enzyme deactivation is more thorough, and the original flavor and the nutritional value of the beans, fruits and vegetables are maintained to a great extent.
The defatted soybean flour contains more protein, dietary fiber and bioactive components, so that the nutritional value of the composite soybean, fruit and vegetable crisp chips is further improved, and the composite soybean, fruit and vegetable crisp chips also contain a certain amount of reducing sugar, so that the surface of the crisp chips becomes golden yellow in the airflow puffing process, and the appearance of the product is more attractive.
The method of airflow puffing ensures that the bean, fruit and vegetable chips do not need to undergo a long-time frying process, thus not only reducing the oil content in the bean, fruit and vegetable chips, but also reducing the loss of nutrient substances in the bean, fruit and vegetable chips, and greatly improving the crisp degree of the bean, fruit and vegetable chips, and ensuring that the bean, fruit and vegetable chips have better flavor and taste.
Drawings
FIG. 1 is a process flow diagram;
fig. 2 is a radar chart of fruit and vegetable crisp scoring.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
Example 1
The processing technology comprises the following steps: selecting materials, cleaning, peeling, removing cores, cutting into blocks, inactivating enzymes, pulping, stirring, tabletting and forming, air-flow puffing, cooling, seasoning and packaging. Firstly, the composite bean, fruit and vegetable crisp chips take apples, carrots and defatted soybean flour as raw materials, and the mass ratio of the composite bean, fruit and vegetable crisp chips is 3:3:2, the apple and carrot epidermis should have no obvious damage, no dent, no obvious dirt on the surface and ripen, and the apple and carrot which are not in accordance with the standard are removed by selecting bigger individual ones. And removing dust, soil and pesticides on the surfaces of the apples and carrots subjected to material selection by using clear water, immersing and washing the apples and the carrots in the clear water for 40 min, treating the apples and the carrots by using an ultrasonic wave and filtering device, removing surface moisture by using a fan, wherein the fan speed is 5 m/s and the operation is 10 min. Then the cleaned apples are stoned by a stoner, the carrots are skinned by a steam peeling method, the steam temperature is 365 ℃ and lasts for 20 s, then the apples and the carrots are cleaned, the apples and the carrots are cut into 2 cm thin blocks by a dicer, the longitudinal dicing is adopted to remove scraps produced in the dicing process, the enzyme deactivation treatment is carried out on the cut fruit and vegetable blocks, and the microwave treatment density is 2 w/g, and the treatment time is 10 min. Pulping the fruit and vegetable blocks by using a fruit and vegetable crusher for 5 min, sieving with a 20-mesh sieve, adding defatted soybean powder in a corresponding proportion into the fruit and vegetable blocks, fully stirring for 40 min, taking out and adding ingredients, and adding white granulated sugar 13 g, drinking water 10 g, butter 13 g and egg white 5 g by taking 100 g bean and fruit and vegetable blocks as a reference. The dough was pressed into an oval shape using a sheeter and then cut into slabs, the radius of curvature of the dome-shaped appliance being 25 mm. Next, the utensil was placed in a puffing tank, and the temperature was raised to 95℃and the pressure was 0.1 MPa for 10 minutes. And (3) opening a vacuum valve to communicate with the vacuum tank, cooling to 80 ℃, continuously maintaining the temperature for 60 minutes, wherein the pressure difference between the before and after puffing is 0.2 MPa, taking the puffed bean, fruit and vegetable crisp chips off an arch-shaped appliance, uniformly paving the bean, fruit and vegetable crisp chips on a flat plate, and naturally cooling to the room temperature. And (3) putting the cooled bean, fruit and vegetable crisp chips and the seasonings into a seasoning machine, and slowly stirring until the seasonings are fully coated on the bean, fruit and vegetable crisp chips, wherein the seasoning formula is based on 100 g bean, fruit and vegetable crisp chips, and the chive powder 1 g, the star anise powder 2 g, the essence 2 g, the pepper powder 5 g, the chilli powder 5 g and the refined salt 7 g are added. And finally, subpackaging the bean, fruit and vegetable crisp chips into packaging bags, wherein each bag is 70-75 g, and filling nitrogen for preservation.
Comparative example one
The assorted vegetables under the brand of the grass flavor are selected to be crisp, and the standard number of the assorted vegetables is QB/T2076.
Comparative example two
A production method of instant fruit and vegetable crisp chips (CN 115251327A) disclosed by a patent net is selected.
The following experiment was used to verify the experimental effect:
the fruit and vegetable crisp chips produced in the first example, the second example and the third example are subjected to test-eating test comparison.
The sensory evaluation of the fruit and vegetable crisp mainly takes appearance, color, aroma, taste and aftertaste as main indexes, and the specific scoring standard is shown in table 1.
Table 1 organoleptic evaluation of fruit and vegetable chips
| Project | Scoring criteria | Weighting value |
| Appearance of | The crisp chips have good curvature, moderate curvature of the crisp chips with good expansion degree and no rupture (8-10 minutes), better expansion degree and no rupture (4-7 minutes) Poor expansion degree, severe damage (0 to 3 minutes) | 1 |
| Color | The crisp chips are bright, golden or light yellow, have uniform (8-10 min) Huang Baise color, have slightly blackish brown color and have more uniform (4-7 min) color Dark yellow or blackish (0 to 3 minutes) | 1 |
| Fragrance of Chinese medicine | The product has strong fragrance (8-10 min), slightly fragrance (4-7 min), no fragrance and even burnt smell (0-3 min) | 1 |
| Mouthfeel of the product | The crisp chips are crisp and delicious, the crisp chips with moderate taste (8-10 minutes) are slightly hard, the crisp chips with slightly rough taste (4-7 minutes) are too hard, and the taste is poor (0) 3 minutes | 1 |
| Aftertaste of | Endless aftertaste, a short aftertaste of the mouth and teeth (8-10 minutes), and a general aftertaste in the mouth (4)7 minutes) poor aftertaste, no fragrance (0-3 minutes) | 1 |
5 specially trained food tasters were selected, the chips of example one, comparative example one and comparative example two were placed in a tasting pan without showing the labels of the chips of example one, comparative example one and comparative example two, and these three products were given to 5 tasters for tasting and scoring with reference to the table 1 standard, and finally the indices were equally divided in fig. 2.
Claims (14)
1. A processing method of instant composite bean, fruit and vegetable crisp chips is characterized by comprising the following steps: selecting materials, cleaning, peeling, removing cores, cutting into blocks, inactivating enzymes, pulping, stirring, tabletting and forming, air-flow puffing, cooling, seasoning and packaging.
2. The method of claim 1, wherein the selecting is: the composite bean, fruit and vegetable crisp chips are prepared from apples, carrots and defatted soybean flour in a mass ratio of 3:3:2, the surfaces of the apples and the carrots are free from obvious damage, concave, free from obvious dirt on the surfaces and mature, and the apples and the carrots which are large in size and not in accordance with the standard are removed.
3. The method of claim 1, wherein the cleaning is performed by: removing dust, soil and pesticide on the surfaces of the apples and carrots subjected to material selection by using clear water, immersing and washing the apples and the carrots in the clear water for 40 min, treating the apples and the carrots by using an ultrasonic wave and filtering device, removing surface moisture by using a fan, wherein the fan speed is 4-5 m/s and the operation is 10 min.
4. The method of claim 1, wherein the peeling, stoning: removing core of cleaned apple with a stoner, removing skin of carrot with steam at 350-365 deg.C for 20 s, and cleaning apple and carrot.
5. The method of claim 1, wherein the dicing: cutting apples and carrots into 2-3 cm thin pieces by using a dicer, longitudinally cutting the apples and the carrots into pieces, removing scraps generated in the dicing process, and storing the cut fruit and vegetable pieces for later use.
6. The method of claim 1, wherein the enzyme is inactivated: and (3) carrying out enzyme deactivation treatment on the diced fruits and vegetables, wherein the microwave treatment density is 2 w/g, and the treatment time is 8-15 min.
7. The method of claim 1, wherein beating: pulping the fruit and vegetable blocks into pulp by using a fruit and vegetable crusher, wherein the treatment time is 2-5 min, and taking out the fruit and vegetable pulp for standby after sieving by a 20-mesh sieve.
8. The method of claim 1, wherein stirring: adding defatted soybean powder in corresponding proportion into fruit and vegetable pulp, stirring for 30-50 min, taking out, adding adjuvants, and adding white sugar 13 g, drinking water 10 g, butter 13 g, and egg white 5 g based on 100 g bean fruit and vegetable pulp.
9. The method of claim 1, wherein the tabletting is performed: the dough was pressed into an oval shape using a sheeter and then cut into slabs, the radius of curvature of the dome-shaped appliance being 25 mm.
10. The method of claim 1, wherein the gas stream is expanded: placing the utensil into a puffing tank, heating to 90-95deg.C, and maintaining the pressure at 0.1 MPa for 8-12 min. Opening a vacuum valve to communicate with the vacuum tank, cooling to 80 ℃, continuing for 60-70 min, wherein the pressure difference between the vacuum tank and the vacuum tank is 0.2 MPa before puffing, and taking out for later use.
11. The method of claim 1, wherein the cooling: and taking the puffed bean, fruit and vegetable crisp chips off the arched appliance, uniformly spreading the bean, fruit and vegetable crisp chips on a flat plate, and naturally cooling the bean, fruit and vegetable crisp chips to room temperature.
12. The method of claim 1, wherein the flavoring: and (3) putting the cooled bean, fruit and vegetable crisp chips and the seasonings into a seasoning machine, and slowly stirring until the seasonings are fully coated on the bean, fruit and vegetable crisp chips, wherein the seasoning formula is based on 100 g bean, fruit and vegetable crisp chips, and the chive powder 1 g, the star anise powder 2 g, the essence 2 g, the pepper powder 5 g, the chilli powder 5 g and the refined salt 7 g are added.
13. The method of claim 1, wherein the packaging: packaging the bean, fruit and vegetable crisp chips into packaging bags, filling nitrogen into each bag of 70-75-g, and preserving.
14. A soy, fruit and vegetable chip obtainable by the process of any one of claims 1 to 13.
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