CN1209050C - Low-temperature airflow puffing process of producing crisp fruit and vegetable slice and its product - Google Patents
Low-temperature airflow puffing process of producing crisp fruit and vegetable slice and its product Download PDFInfo
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- CN1209050C CN1209050C CNB021242615A CN02124261A CN1209050C CN 1209050 C CN1209050 C CN 1209050C CN B021242615 A CNB021242615 A CN B021242615A CN 02124261 A CN02124261 A CN 02124261A CN 1209050 C CN1209050 C CN 1209050C
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Abstract
The present invention discloses a method for puffing and producing crisp fruit-vegetable slices by using low-temperature airflow, and crisp fruit-vegetable slices. The method comprises: raw material is treated with the following steps of selection, classification, cleaning, slicing, color protection, predrying, softening, low-temperature puffing by changing pressure, temperature and air, solidification and packing. The method of the present invention solves the problems existing in the prior art, the taste and the color of original fruits and vegetables are furthest preserved, nutrient components, vitamins, mineral substances and trace elements of fresh fruits are concentrated. The crisp fruit-vegetable slice in a slice shape has a micropore texture structure, and the vitamin content, the cellulose content and the mineral content of the crisp fruit-vegetable slice are high. The crisp fruit-vegetable slice can be used as high-grade leisure food capable of replenishing vitamins and mineral substances of a human body.
Description
One, technical field
The invention relates to a kind of processing method of dilated food, more particularly about a kind of method of low-temperature airflow puffing production crisp fruit and vegetable slice and prepared product of adopting.
Two, background technology
At present, the process technology of dilated food mainly contains extrusion, vacuum frying is expanded and microwave bulking etc.With fresh fruit and vegetable using be raw material expanded mainly be adopt vacuum frying, normal pressure is fried and method production such as microwave bulking.Wherein, vacuum, normal pressure frying-expansion fruit and vegetable crisp chip fat content height, mouthfeel is greasy, and, destructive big to natural nutrient component in the fruit and vegetable materials, and the problem of becoming sour can appear; Microwave bulking fruit and vegetable food temperature is higher, and its quality and quality of stability are poor, produce on a large scale as yet.
Production technology of a kind of fruit and vegetable dilated crisp slices and products thereof is disclosed in Chinese patent CN-97104127, comprise the fruits and vegetables cleaning that will choose, peeling, stoning, kill enzyme, section, drying and process such as expanded, it is expanded to be to carry out in Bulking tank, temperature is 90～95 ℃, by Bulking tank is connected with vacuum tank, moment lowers the temperature the Bulking tank step-down then and realizes that although it does not need to add any additives, the food that it can be expanded is limited yet.
A kind of method of cryogenic vacuum puffed vegetable fruit crisp slice is disclosed in Chinese patent CN-99106580, its cryogenic vacuum puffing process is to carry out in vacuum puffed jar, swelling temperature is 40～60 ℃, although the product that it can be expanded is more, but it is destructive big, and inconsistent fully with method of the present invention to natural nutrient component in the fruit and vegetable materials.
Three, summary of the invention
The purpose of this invention is to provide a kind of low-temperature airflow puffing and produce the method for crisp fruit and vegetable slice.
Two of purpose of the present invention provides the prepared product of method that a kind of low-temperature airflow puffing is produced crisp fruit and vegetable slice.
This and other purposes of the present invention will and be described by following detailed description and further launch and embody.
Low-temperature airflow puffing of the present invention is produced the method for crisp fruit and vegetable slice, comprise and adopt pressure and temperature varying to become gas low temperature expanding step, it is reinject after vacuumizing in the low-temperature airflow puffing jar carbon dioxide or nitrogen that wherein said pressure and temperature varying becomes gas low temperature expanding step, swelling temperature is 20 ℃～60 ℃, positive and negative pressure in jar is 60Mpa～250Mpa, and the expanded time is 1.0～6 hours.
Further, low-temperature airflow puffing of the present invention is produced the method for crisp fruit and vegetable slice, comprise and adopt pressure and temperature varying to become gas low temperature expanding step, it is reinject after vacuumizing in the low-temperature airflow puffing jar carbon dioxide or nitrogen that wherein said pressure and temperature varying becomes gas low temperature expanding step, swelling temperature is 30 ℃～50 ℃, positive and negative pressure in jar is 100Mpa～200Mpa, and the expanded time is 2.0～4 hours.
Produce in the method for crisp fruit and vegetable slice at low-temperature airflow puffing of the present invention, in the interlayer of Bulking tank, adopt the indirect cooling water circulation to keep stable low-temperature condition.
Low-temperature airflow puffing of the present invention is produced the method for crisp fruit and vegetable slice, comprise also that raw material is selected, classification, cleaning, cut into slices, protect look, predrying, ease back, low-temperature setting, packaging step, pressure and temperature varying become gas low temperature expanding step ease back and curing schedule between.
In the present invention, the described step that eases back is the alternating temperature step that eases back, promptly comprise being that the following fruit and vegetable materials of 20% (being preferably 15%) eased back 3～7 days through drying moisture content in appropriate air-moisture-permeable bag, temperature range is 5 ℃～15 ℃ (being preferably 6～12 ℃), and making its moisture content is 20～40%.
In the present invention, described curing schedule is a low temperature cure step, and promptly low temperature cure step is carried out in curing and refrigeration system, and temperature is 2 ℃～20 ℃, and negative pressure is 50Mpa～200Mpa, and be 0.5～6 hour hardening time.
In the present invention, described fruit and vegetable materials can be vegetables and fruit, for example can be apple, pears, apricot, peach, Kiwi berry, pineapple, carrot, Ipomoea batatas, sea-tangle and mushroom, onion or the like, also can be other fruit or vegetables.
Can make apple crisp pieces, pears crisp pieces, apricot crisp pieces, peach crisp pieces, Kiwi berry crisp pieces, pineapple crisp pieces, carrot crisp pieces, Ipomoea batatas crisp pieces, sea-tangle crisp pieces, mushroom class crisp pieces with method of the present invention.
It is a kind of technology that is specially adapted to the fruit and vegetable using expanding processing that non-fried alternating temperature transformation of the present invention becomes gas low-temperature airflow puffing technology.Adopt the alternating temperature transformation to become gas low-temperature airflow puffing explained hereafter crisp fruit and vegetable slice, the many problems of vacuum frying fruit and vegetable crisp chip fat content had both been solved, the local flavor, the color and luster that have kept former fruits and vegetables to greatest extent, and concentrated the nutritional labeling of fresh fruit, vitamin, mineral matter and trace element, and has a micropore shape quality structure, fruit and vegetable crisp chip in the form of sheets, its vitamin, cellulose, content of mineral substances are all very high, and low sugar, low-yield, low fat, mouthfeel are crisp, can be used as the high-grade leisure food that replenishes body vitamin and mineral matter.Relatively the processing of vacuum frying dilated food can also be saved a large amount of energy.
Certainly, if necessary, can also add other additives in Bulking tank, as flavouring agent or sweetener etc., these are also among scope of the present invention.
Below further specify the present invention by specific embodiment, but embodiment only be used for the explanation, can not limit the scope of the invention.
In this application, refer in particular to as non-, all amounts, part, percentage all are weight percentage.
Four, the specific embodiment
Embodiment 1:
Selected pears are cleaned, peeling, stoning, thinly slice, adopt routine techniques to protect look, carry out predrying then, with drying machine bright pears are dewatered to below 20% from 90% moisture content, to put into appropriate air-moisture-permeable bag through drying pears sheet then eases back, and keep the interior temperature difference of bag between 5 ℃～15 ℃, take out pears sheets (pears sheet moisture content is 25%) after 7 days, carry out the alternating temperature transformation then and become the gas low-temperature airflow puffing, this process is carried out in Bulking tank, and what fill in this low-temperature airflow puffing jar is carbon dioxide, and its swelling temperature is 60 ℃, positive and negative pressure in jar is 60Mpa～250Mpa, the expanded time is 2 hours, and adopts the indirect cooling water circulation to keep stable low-temperature condition at the jar interlayer, carries out low-temperature setting then in curing and refrigeration system, temperature is about 20 ℃, negative pressure is 100Mpa, after solidifying 0.5 hour the pears sheet is carried out shaping, gets product through the inflated with nitrogen packing then.
Embodiment 2:
Selected Ipomoea batatas is cleaned, peeling, stoning, thinly slice, adopt routine techniques to protect look (prescription of color stabilizer can with reference to the prescription that uses among the CN-99106580), carry out predrying then, with drying machine Ipomoea batatas is dewatered to below 15% from 80% moisture content, to put into appropriate air-moisture-permeable bag through drying Ipomoea batatas then eases back, and keep the interior temperature difference of bag between 5 ℃～10 ℃, take out sweet potato slices (the sweet potato slices moisture content is 20%) after 5 days, carry out the alternating temperature transformation then and become the gas low-temperature airflow puffing, this process is carried out in Bulking tank, and what fill in this low-temperature airflow puffing jar is nitrogen, and its swelling temperature is 50 ℃, positive and negative pressure in jar is 80Mpa～200Mpa, the expanded time is 6 hours, and adopts the indirect cooling water circulation to keep stable low-temperature condition (temperature is 10 ℃) at the jar interlayer, carries out low-temperature setting then in curing and refrigeration system, temperature is about 10 ℃, negative pressure is 50Mpa, after solidifying 6 hours sweet potato slices is carried out shaping, gets product through the inflated with nitrogen packing then.
Embodiment 3:
Selected sea-tangle is cleaned, cut into chunks, adopt routine techniques to protect look (prescription of color stabilizer can with reference to the prescription that uses among the CN-99106580), carry out predrying then, with drying machine sea-tangle is dewatered to below 15% from 70% moisture content, to put into appropriate air-moisture-permeable bag through drying sea-tangle then eases back, and keep the interior temperature difference of bag between 5 ℃～8 ℃, take out the sea-tangle section after 4 days, carry out the alternating temperature transformation then and become the gas low-temperature airflow puffing, this process is carried out in Bulking tank, and what fill in this low-temperature airflow puffing jar is nitrogen, and its swelling temperature is 30 ℃, positive and negative pressure in jar is 40Mpa～280Mpa, the expanded time is 1 hour, and adopts the indirect cooling water circulation to keep stable low-temperature condition at the jar interlayer, carries out low-temperature setting then in curing and refrigeration system, temperature is about 5 ℃, negative pressure is 200Mpa, after solidifying 2 hours the sea-tangle section is carried out shaping, gets product through the inflated with nitrogen packing then.
Embodiment 4:
With selected cleaning mushroom, thinly slice, adopt routine techniques to protect look (prescription of color stabilizer can with reference to the prescription that uses among the CN-99106580), carry out predrying then, to pester from the dehydration of 80% moisture content to below 10% with drying machine, to put into appropriate air-moisture-permeable bag through drying mushroom then eases back, and keep the interior temperature difference of bag between 10 ℃～15 ℃, take out sliced mushroom (the sliced mushroom moisture content is 20%) after 3 days, carry out the alternating temperature transformation then and become the gas low-temperature airflow puffing, this process is carried out in Bulking tank, and what fill in this low-temperature airflow puffing jar is carbon dioxide, and its swelling temperature is 20 ℃, positive and negative pressure in jar is 100Mpa～280Mpa, the expanded time is 1 hour, and adopts the indirect cooling water circulation to keep stable low-temperature condition at the jar interlayer, carries out low-temperature setting then in curing and refrigeration system, temperature is about 2 ℃, negative pressure is 150Mpa, after solidifying 3 hours sliced mushroom is carried out shaping, gets product through the inflated with nitrogen packing then.
Embodiment 5:
Selected apple is cleaned, peeling, stoning, thinly slice, adopt routine techniques to protect look, carry out predrying then, with drying machine apple is dewatered to below 20% from 80% moisture content, to put into appropriate air-moisture-permeable bag through drying apple flakes then eases back, and keep the interior temperature difference of bag between 7 ℃～15 ℃, take out apple flakes (the apple flakes moisture content is 20%) after 5 days, carry out the alternating temperature transformation then and become the gas low-temperature airflow puffing, this process is carried out in Bulking tank, and what fill in this low-temperature airflow puffing jar is carbon dioxide, and its swelling temperature is 50 ℃, positive and negative pressure in jar is 40Mpa～250Mpa, the expanded time is 2.5 hours, and adopts the indirect cooling water circulation to keep stable low-temperature condition at the jar interlayer, carries out low-temperature setting then in curing and refrigeration system, temperature is about 10 ℃, negative pressure is 100Mpa, after solidifying 0.8 hour apple flakes is carried out shaping, gets product through the inflated with nitrogen packing then.
Claims (9)
1, a kind of low-temperature airflow puffing is produced the method for crisp fruit and vegetable slice, it is characterized in that adopting pressure and temperature varying to become gas low temperature expanding step, it is reinject after vacuumizing in the low-temperature airflow puffing jar carbon dioxide or nitrogen that wherein said pressure and temperature varying becomes gas low temperature expanding step, swelling temperature is 20 ℃～60 ℃, positive and negative pressure in jar is 60Mpa～250Mpa, and the expanded time is 1.0～6 hours.
2, low-temperature airflow puffing as claimed in claim 1 is produced the method for crisp fruit and vegetable slice, it is characterized in that adopting in the interlayer of Bulking tank the indirect cooling water circulation.
3, low-temperature airflow puffing as claimed in claim 1 or 2 is produced the method for crisp fruit and vegetable slice, it is characterized in that also comprising that raw material is selected, classification, cleaning, cut into slices, protect look, predrying, ease back, low-temperature setting and packaging step.
4, low-temperature airflow puffing as claimed in claim 3 is produced the method for crisp fruit and vegetable slice, it is characterized in that described easing back eases back for alternating temperature.
5, low-temperature airflow puffing as claimed in claim 4 is produced the method for crisp fruit and vegetable slice, it is characterized in that described alternating temperature eases back comprises being that fruit and vegetable materials below 20% eased back 3～7 days through drying moisture content in appropriate air-moisture-permeable bag, temperature range is 5 ℃～15 ℃.
6, low-temperature airflow puffing as claimed in claim 3 is produced the method for crisp fruit and vegetable slice, it is characterized in that described low temperature cure step solidify and refrigeration system in carry out, temperature is 2 ℃～20 ℃, and negative pressure is 50Mpa～200Mpa, and be 0.5～6 hour hardening time.
7, low-temperature airflow puffing as claimed in claim 1 or 2 is produced the method for crisp fruit and vegetable slice, it is characterized in that described fruit and vegetable materials can be vegetables and fruit.
8, low-temperature airflow puffing as claimed in claim 7 is produced the method for crisp fruit and vegetable slice, it is characterized in that described fruit and vegetable materials can be apple, pears, apricot, peach, Kiwi berry, pineapple, carrot, Ipomoea batatas, sea-tangle, mushroom and onion.
9, low-temperature airflow puffing as claimed in claim 1 or 2 is produced the prepared product of method of crisp fruit and vegetable slice, it is characterized in that making apple crisp pieces, pears crisp pieces, apricot crisp pieces, peach crisp pieces, Kiwi berry crisp pieces, pineapple crisp pieces, carrot crisp pieces, Ipomoea batatas crisp pieces, sea-tangle crisp pieces and mushroom class crisp pieces.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021242615A CN1209050C (en) | 2002-07-12 | 2002-07-12 | Low-temperature airflow puffing process of producing crisp fruit and vegetable slice and its product |
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| CNB021242615A CN1209050C (en) | 2002-07-12 | 2002-07-12 | Low-temperature airflow puffing process of producing crisp fruit and vegetable slice and its product |
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| CN1209050C true CN1209050C (en) | 2005-07-06 |
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| CN100490672C (en) * | 2006-12-18 | 2009-05-27 | 中国农业科学院农产品加工研究所 | Puffed peach and its making process |
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