CN118058436A - Mulberry-purple sweet potato composite crisp block and preparation method thereof - Google Patents
Mulberry-purple sweet potato composite crisp block and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a mulberry-purple sweet potato composite crisp block and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: s1, after pretreatment, mixing the mulberry and the purple sweet potato with a freeze-drying quality improver, and performing first-stage pre-freezing treatment for 1-3 h at the temperature of-45 ℃ to-30 ℃; s2, carrying out sublimation drying treatment on the product treated in the step S1 for 7-10 hours at the temperature of-20 ℃ to-10 ℃; s3, carrying out a third-stage analysis and drying treatment on the product treated in the step S2 for 9-12 h at a temperature of 5-15 ℃ to obtain the product. According to the invention, through mixing and compounding of the mulberries and the purple sweet potatoes and under the condition of adding the freeze-drying quality improver, the vacuum freeze-dried mulberries-purple sweet potato composite crisp block with short drying time, high brittleness, high total anthocyanin and ascorbic acid content and strong oxidation resistance is obtained, and the product quality and nutrition flavor are ensured.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a mulberry-purple sweet potato composite dried crisp block and a preparation method thereof.
Background
In 2002 mulberry is listed as a list of homology of medicine and food, and has the reputation of folk eries. Mulberry contains rich nutritional ingredients and functional substances such as vitamins, organic acids, flavone, anthocyanin, etc., and has effects of resisting oxidation, protecting heart, enhancing immunity, scavenging free radicals, etc. The geographical position of Xinjiang is special, and the mulberry planting history is long, so that the Xinjiang mulberry is large in size, rich in juice and sweet in taste and is deeply favored by consumers due to the large day and night temperature difference and good irrigation conditions. However, the mulberry bark has a lot of thin juice, is fragile berries, is easy to rot and is not easy to transport, and the way of selling fresh fruits is narrow.
In order to prolong the shelf life of the mulberry, the mulberry is usually dried by natural airing and hot air drying, but the mulberry contains anthocyanin and other unstable bioactive components such as photosensitivity, thermosensitive property and easy oxidization, and the natural airing and hot air drying are adopted, so that the nutrition component of the product is easy to lose. In addition, the single dried mulberry product has the problems of poor taste and texture, limited product form and the like.
The Xinjiang purple sweet potato industry gradually tends to mature, and the yield is increased year by year. Purple sweet potato is popular because of attractive color and rich nutrition, however, the consumption form is single, and the consumption requirement of current consumers cannot be well met.
How to further deeply process mulberries and purple sweet potatoes, the texture and the quality of the product are improved, the requirements of current people on higher quality of mulberries and purple sweet potatoes are met, and further research is needed.
Disclosure of Invention
First, the technical problem to be solved
In view of the above-mentioned shortcomings and disadvantages of the prior art, the invention provides a mulberry-purple sweet potato composite crisp block and a preparation method thereof, which improve the brittleness, the nutrient content (total anthocyanin and ascorbic acid content) and the oxidation resistance of a mulberry dry product.
(II) technical scheme
In order to achieve the above purpose, the main technical scheme adopted by the invention comprises the following steps:
In a second aspect, the invention provides a preparation method of a mulberry-purple sweet potato composite crisp block, which comprises the following steps:
S1, after pretreatment, mixing the mulberry and the purple sweet potato with the freeze-drying quality improver, and performing first-stage pre-freezing treatment, wherein the temperature of the first-stage pre-freezing treatment is-45 ℃ to-30 ℃ and the treatment time is 1h to 3h; the freeze-drying quality improver comprises the following components in parts by weight: 0.1 to 0.5 part of pectin, 5 to 10 parts of maltodextrin, 0.1 to 0.5 part of Arabic gum, 0.1 to 0.5 part of citric acid and 1 to 5 parts of fructose syrup;
s2, carrying out second-stage sublimation drying treatment on the product treated in the step S1, wherein the temperature of the second-stage sublimation drying treatment is between-20 ℃ and-10 ℃, and the treatment time is between 7 and 10 hours;
s3, carrying out a third-stage analysis drying treatment on the product treated in the step S2, wherein the temperature of the third-stage analysis drying treatment is 5-15 ℃, and the treatment time is 9-12 h, so as to obtain the mulberry-purple sweet potato composite crisp block.
In the vacuum freeze-dried fruit and vegetable dried product, the most common problems are high hygroscopicity, easy collapse of tissue structure and the like. In the freeze drying process, the total anthocyanin and ascorbic acid content in the mulberries are reserved to the greatest extent, and the antioxidant capacity of the mulberries is improved. The mulberry-purple sweet potato composite crisp block prepared by the method is stable in color and luster, high in nutritional ingredients and high in market value.
According to the invention, water in the material is totally frozen into ice crystals at a low temperature in the pre-freezing stage, the ice crystals in the material are directly sublimated into water vapor in a vacuum state during the sublimation drying in the second stage, free water in the material is primarily removed, the temperature is increased during the analysis drying in the third stage, and bound water which is difficult to remove in the material is further removed until the water content reaches the standard. The process can reduce the water content in the freeze-dried product without damaging the nutritional ingredients.
Optionally, in step S1, pretreatment of the mulberry and the purple sweet potato is as follows: pulping mulberries, steaming purple sweet potatoes, mashing, and mixing and compounding to obtain fruit puree.
Optionally, in step S1, the compounding ratio of the mulberry to the purple sweet potato is 1:1 to 1:3, the mass ratio of the fruit puree to the freeze-drying quality improver is 1: 1-2: 1.
Preferably, the mass ratio of the fruit puree to the freeze-drying quality improver is 1:1.
In particular, too little freeze-drying quality improver may not achieve the effect, the texture and quality of the crisp block cannot be well improved, and too much can lead to too hard of the crisp block, resulting in poor sensory evaluation of the product.
Optionally, in step S1, shaping and prefreezing the sample are further included before the first-stage prefreezing treatment.
Optionally, shaping and pre-freezing the sample is performed by adding the sample into a die to finish the shape, and freezing for 10-12 h at-80-85 ℃.
Optionally, in step S2, the sublimation drying treatment of the second stage and the analytical drying treatment of the third stage are both performed in a vacuum environment, and the pressure in the vacuum environment is greater than 0Pa and less than or equal to 1Pa.
In a third aspect, the invention provides a mulberry-purple sweet potato composite crisp block prepared by the preparation method.
Optionally, the moisture content of the mulberry-purple sweet potato composite crisp is less than or equal to 5.00%, the brittleness is more than or equal to 2500.00g, the total anthocyanin content is more than or equal to 0.95 mg.g -1, the ascorbic acid content is more than or equal to 5.30 mg.g -1, and the total antioxidant capacity is more than or equal to 40.00 mg.g -1.
(III) beneficial effects
The beneficial effects of the invention are as follows: according to the mulberry-purple sweet potato composite crisp block and the preparation method thereof, the mulberry and purple sweet potato composite crisp block is prepared by mixing and compounding the mulberry and the purple sweet potato and freeze drying, so that the variety of mulberry and purple sweet potato products is increased, and the gap of composite freeze-dried fruit and vegetable products in the market is filled. According to the invention, the freeze-drying quality improver is added in the vacuum drying process and is matched with three-stage freeze-drying treatment, so that the obtained mulberry-purple sweet potato composite crisp block has the advantages of short drying time, high brittleness, high total anthocyanin content, high ascorbic acid content, strong oxidation resistance and remarkably improved quality and nutrition flavor of the product.
Drawings
Fig. 1 is a physical photograph of a mulberry-purple sweet potato composite crisp block prepared in examples 1-3 of the present invention.
Detailed Description
The present invention will be described in detail below with reference to specific embodiments for better explaining the present invention.
In order to better understand the above technical solution, exemplary embodiments of the present invention will be described in more detail below. It should be understood that the present invention may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
In order to improve the brittleness, nutritional ingredients (total anthocyanin and ascorbic acid content) and the antioxidant capacity of the dried mulberry product, the invention provides the following technical scheme:
The invention provides a freeze-drying quality improver of mulberry-purple sweet potato composite crisp blocks, which comprises the following components in parts by weight: 0.1 to 0.5 part of pectin, 5 to 10 parts of maltodextrin, 0.1 to 0.5 part of Arabic gum, 0.1 to 0.5 part of citric acid and 1 to 5 parts of fructose syrup.
The invention also provides application of the freeze-drying quality improver in preparation of mulberry-purple sweet potato composite crisp blocks.
The invention also provides a preparation method of the mulberry-purple sweet potato composite crisp block, which comprises the following steps:
S1, after pretreatment, mixing the mulberry and the purple sweet potato with the freeze-drying quality improver, and performing first-stage pre-freezing treatment, wherein the temperature of the first-stage pre-freezing treatment is-45 ℃ to-30 ℃ and the treatment time is 1h to 3h;
s2, carrying out second-stage sublimation drying treatment on the product treated in the step S1, wherein the temperature of the second-stage sublimation drying treatment is between-20 ℃ and-10 ℃, and the treatment time is between 7 and 10 hours;
s3, carrying out a third-stage analysis drying treatment on the product treated in the step S2, wherein the temperature of the third-stage analysis drying treatment is 5-15 ℃, and the treatment time is 9-12 h, so as to obtain the mulberry-purple sweet potato composite crisp block.
Optionally, in step S1, pretreatment of the mulberry and the purple sweet potato is as follows: pulping mulberries, steaming purple sweet potatoes, mashing, and mixing and compounding to obtain fruit puree.
Optionally, in step S1, the mass ratio of the mulberry to the purple sweet potato is 1:1 to 1:3, the mass ratio of the fruit puree to the freeze-drying quality improver is 1:1.
Preferably, the ratio of puree to freeze-dried quality enhancing agent is 1:1.
Optionally, in step S1, shaping and prefreezing the sample are further included before the prefreezing in the first stage.
Optionally, shaping and pre-freezing the sample, namely adding the sample into a die to finish the shape, and then placing the sample into a refrigerator with the temperature of-80 ℃ to-85 ℃ for 10 to 12 hours.
Optionally, the second-stage sublimation drying treatment is performed in a vacuum environment, and the pressure in the vacuum environment is 0 Pa-1 Pa.
Preferably, the vacuum environment is provided by a vacuum pump.
The invention also discloses the mulberry-purple sweet potato composite crisp block prepared by the preparation method.
Optionally, the moisture content of the mulberry-purple sweet potato composite crisp is less than or equal to 5.00%, the brittleness is more than or equal to 2500.00g, the total anthocyanin content is more than or equal to 0.95 mg.g -1, the ascorbic acid content is more than or equal to 5.30 mg.g -1, and the total antioxidant capacity is more than or equal to 40.00 mg.g -1.
Example 1
The embodiment provides a preparation method of a mulberry-purple sweet potato composite crisp block, which comprises the following steps:
(1) Pretreatment: pulping mulberries, steaming purple sweet potatoes and mashing.
(2) Mixing and compounding: mixing mulberry and purple sweet potato in a ratio of 1: after the mass ratio of 1 is compounded, the following components are 1:1 mass ratio, adding a freeze-drying quality improver into the fruit puree.
The freeze-drying quality improver comprises the following components in parts by weight: 0.1 part of pectin, 5 parts of maltodextrin, 0.1 part of Arabic gum, 0.1 part of citric acid and 1 part of high fructose syrup.
(3) Shaping and pre-freezing: adding the sample into a mold to finish the shape, putting into a refrigerator with the temperature of-80 ℃, and freezing for 10 hours.
(4) Pre-freezing in the first stage: the sample was taken out and subjected to a first stage pre-freezing treatment at a temperature of-40℃for 3 hours.
(5) And (3) sublimation drying in the second stage: then, the second-stage sublimation drying treatment is carried out for 10 hours under the condition that the pressure is 1Pa and the temperature is-20 ℃.
(6) And (3) analyzing and drying in the third stage: and finally, carrying out third-stage analytic drying treatment for 10 hours at the temperature of 5 ℃ to obtain the mulberry-purple sweet potato composite crisp block.
The moisture content, brittleness, total anthocyanin content, ascorbic acid content and total antioxidant capacity of the mulberry-purple sweet potato composite crisp block obtained in the embodiment are shown in table 1.
Example 2
The embodiment provides a preparation method of a mulberry-purple sweet potato composite crisp block, which comprises the following steps:
(1) Pretreatment: pulping mulberries, steaming purple sweet potatoes and mashing.
(2) Mixing and compounding: mixing mulberry and purple sweet potato in a ratio of 1:2, after the mass ratio is compounded, the following components are 1:1 mass ratio, adding a freeze-drying quality improver into the fruit puree.
The freeze-drying quality improver comprises the following components in parts by weight: 0.5 part of pectin, 10 parts of maltodextrin, 0.5 part of Arabic gum, 0.5 part of citric acid and 5 parts of high fructose syrup.
(3) Shaping and pre-freezing: adding the sample into a mold to finish the shape, putting into a refrigerator with the temperature of-80 ℃, and freezing for 11h.
(4) Pre-freezing in the first stage: the sample was taken out and subjected to a first stage pre-freezing treatment at a temperature of-35 c for 2h.
(5) And (3) sublimation drying in the second stage: then, the second stage sublimation drying treatment is carried out for 9 hours under the condition that the pressure is 0Pa and the temperature is minus 15 ℃.
(6) And (3) analyzing and drying in the third stage: and finally, carrying out a third-stage analysis drying treatment for 11 hours at the temperature of 10 ℃ to obtain the mulberry-purple sweet potato composite crisp block.
The moisture content, brittleness, total anthocyanin content, ascorbic acid content and total antioxidant capacity of the mulberry-purple sweet potato composite crisp block obtained in the embodiment are shown in table 1..
Example 3
The embodiment provides a preparation method of a mulberry-purple sweet potato composite crisp block, which comprises the following steps:
(1) Pretreatment: pulping mulberries, steaming purple sweet potatoes and mashing.
(2) Mixing and compounding: mixing mulberry and purple sweet potato in a ratio of 1:3, after the mass ratio is compounded, the following components are 1:1 mass ratio, adding a freeze-drying quality improver into the fruit puree.
The freeze-drying quality improver comprises the following components in parts by weight: 0.3 part of pectin, 7 parts of maltodextrin, 0.3 part of Arabic gum, 0.3 part of citric acid and 3 parts of high fructose syrup.
(3) Shaping and pre-freezing: adding the sample into a mold to finish the shape, putting into a refrigerator with the temperature of-80 ℃, and freezing for 12 hours.
(4) Pre-freezing in the first stage: the sample was taken out and subjected to a first stage pre-freezing treatment at a temperature of-30 c for 2 hours.
(5) And (3) sublimation drying in the second stage: then, the second-stage sublimation drying treatment is carried out for 8 hours under the condition that the pressure is 1Pa and the temperature is-10 ℃.
(6) And (3) analyzing and drying in the third stage: and finally, carrying out third-stage analytic drying treatment for 10 hours at the temperature of 15 ℃ to obtain the mulberry-purple sweet potato composite crisp block.
The moisture content, brittleness, total anthocyanin content, ascorbic acid content and total antioxidant capacity of the mulberry-purple sweet potato composite crisp block obtained in the embodiment are shown in table 1.
Comparative example 1
The method for preparing the mulberry-purple sweet potato composite crisp block in this comparative example is the same as that in example 1, except that the freeze-drying quality improver is not added in this comparative example.
The moisture content, brittleness, total anthocyanin content, ascorbic acid content and total antioxidant capacity of the mulberry-purple sweet potato composite crisp block obtained in the comparative example are shown in table 1.
Comparative example 2
The method for preparing the mulberry-purple sweet potato composite crisp block in the comparative example is the same as that in example 1, and is different in that the pre-freezing time in the first stage of the comparative example is 3 hours, and the temperature is-60 ℃.
The second stage sublimation drying time is 10h, and the temperature is-35 ℃.
The third stage of analytical drying time was 12h and the temperature was 5 ℃.
The moisture content, brittleness, total anthocyanin content, ascorbic acid content and total antioxidant capacity of the mulberry-purple sweet potato composite crisp block obtained in the comparative example are shown in table 1.
Comparative example 3
The method for preparing the mulberry-purple sweet potato composite crisp block in the comparative example is the same as that in example 1, and is different in that the pre-freezing time in the first stage of the comparative example is 3 hours, and the temperature is-20 ℃.
The second stage sublimation drying time is 10h, and the temperature is-5 ℃.
The third stage of analytical drying time was 9h and the temperature was 35 ℃.
The moisture content, brittleness, total anthocyanin content, ascorbic acid content and total antioxidant capacity of the mulberry-purple sweet potato composite crisp block obtained in the comparative example are shown in table 1.
The moisture content, brittleness, total anthocyanin content, ascorbic acid content and total antioxidant capacity of the mulberry-purple sweet potato composite crisp pieces prepared in examples 1 to 3 and comparative examples 1 to 3 were tested as follows, and the test results are shown in table 1.
The measuring method comprises the following steps:
water content: the measurement was carried out by the direct drying method of GB 5009.3-2016.
Brittleness: the measurement was performed using a texture analyzer.
Total anthocyanin content: the assay was performed using a total anthocyanin content kit.
Ascorbic acid content: the measurement was carried out by referring to GB 5009.86-20162,6-dichlorophenol titration method.
Total antioxidant capacity: the assay was performed using a total antioxidant capacity (FRAP method) kit.
Table 1 test results
As can be seen from the test results, in comparative example 1, the freeze-drying quality improver of the present invention was not added, so that the drying time was long, the brittleness was reduced, the total anthocyanin content and the ascorbic acid content were low, and the total antioxidant capacity was poor. Therefore, the freeze-drying quality improver plays a vital role in preserving the quality and the nutritional ingredients of the mulberry-purple sweet potato composite crisp block product. The freeze-dried quality improvers of the present invention were added to comparative examples 2 and 3, and the total anthocyanin content, the ascorbic acid content and the total antioxidant capacity were somewhat improved, but still not as good as examples 1 to 3, which resulted from the variation of the vacuum freeze-drying process parameters of comparative examples 2 and 3. In comparative example 2, the temperatures of the first stage pre-freezing and the second stage sublimation drying were both much lower than in example 1. In comparative example 3, the temperatures of the first stage pre-freezing, the second stage sublimation drying and the third stage resolution drying were all higher than in example 1. Compared with comparative example 1, the brittleness of the mulberry-purple sweet potato composite crisp block products prepared in comparative examples 2 and 3 is higher, and the total anthocyanin content, the ascorbic acid content and the total antioxidant capacity are all improved, but still far less than those of example 1. This is due to the drying time and temperature, and prolonged high temperatures or exposure may lead to decomposition of the nutritional ingredients. The higher temperature in comparative example 3 favors the formation of brittle block voids over comparative example 2, resulting in a relatively higher brittleness. However, too high a temperature may destroy heat-sensitive substances such as anthocyanin, ascorbic acid and the like, so that the oxidation resistance of the product is reduced, resulting in smaller nutrient retention rate.
According to the embodiment 1-3, through setting three-stage vacuum freeze drying and setting reasonable parameters and matching with a freeze-drying quality improver with specific composition, the prepared mulberry-purple sweet potato composite crisp block has the advantages of short drying time, high brittleness, high total anthocyanin and ascorbic acid content, strong oxidation resistance and improved quality of the product in aspects of texture and nutrition and flavor.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and not for limiting the same; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention.
Claims (8)
1. The preparation method of the mulberry-purple sweet potato composite crisp block is characterized by comprising the following steps of:
s1, after pretreatment, mixing the mulberry and the purple sweet potato with a freeze-drying quality improver, and performing first-stage pre-freezing treatment, wherein the temperature of the first-stage pre-freezing treatment is-45 ℃ to-30 ℃ and the treatment time is 1h to 3h; the freeze-drying quality improver comprises the following components in parts by weight: 0.1 to 0.5 part of pectin, 5 to 10 parts of maltodextrin, 0.1 to 0.5 part of Arabic gum, 0.1 to 0.5 part of citric acid and 1 to 5 parts of fructose syrup;
s2, carrying out second-stage sublimation drying treatment on the product treated in the step S1, wherein the temperature of the second-stage sublimation drying treatment is between-20 ℃ and-10 ℃, and the treatment time is between 7 and 10 hours;
s3, carrying out a third-stage analysis drying treatment on the product treated in the step S2, wherein the temperature of the third-stage analysis drying treatment is 5-15 ℃, and the treatment time is 9-12 h, so as to obtain the mulberry-purple sweet potato composite crisp block.
2. The preparation method according to claim 1, wherein in step S1, the pretreatment of the mulberry and the purple sweet potato is: pulping mulberries, steaming purple sweet potatoes, mashing, and mixing and compounding to obtain fruit puree.
3. The preparation method according to claim 1, wherein in step S1, the mass ratio of mulberry to purple sweet potato is 1:1 to 1:3, the mass ratio of the fruit puree to the freeze-drying quality improver is 1: 1-2: 1.
4. The method according to claim 1, wherein the shaping and pre-freezing of the sample is further included before the first stage pre-freezing treatment in step S1.
5. The method according to claim 4, wherein the shaping and pre-freezing of the sample is performed by adding the sample to a mold to finish the shape, and freezing the sample at-80 to-85 ℃ for 10 to 12 hours.
6. The method according to claim 1, wherein the second-stage sublimation drying treatment and the third-stage desorption drying treatment are both performed in a vacuum atmosphere, and the pressure in the vacuum atmosphere is > 0Pa and 1Pa or less.
7. The mulberry-purple sweet potato composite crisp block prepared by the preparation method of any one of claims 1-6.
8. The mulberry-purple sweet potato composite crisp of claim 7, wherein the moisture content of the mulberry-purple sweet potato composite crisp is less than or equal to 5.00%, the crispiness is more than or equal to 2500.00g, the total anthocyanin content is more than or equal to 0.95mg g -1, the ascorbic acid content is more than or equal to 5.30mg g -1, and the total antioxidant capacity is more than or equal to 40.00mg g -1.
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