CN1907105A - Method for preparing instant nutritious fruit and vegetable crisp tablet - Google Patents
Method for preparing instant nutritious fruit and vegetable crisp tablet Download PDFInfo
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- CN1907105A CN1907105A CNA200610036912XA CN200610036912A CN1907105A CN 1907105 A CN1907105 A CN 1907105A CN A200610036912X A CNA200610036912X A CN A200610036912XA CN 200610036912 A CN200610036912 A CN 200610036912A CN 1907105 A CN1907105 A CN 1907105A
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Abstract
The invention discloses a process for preparing instant nourishing fruit and vegetable crisp tablets, which consists of preserving color of fresh fruits and vegetables, beating, decocting, allocating, roller drying, comminuting and sieving. The original color, luster and flavor of the fruits and vegetables can be well preserved.
Description
Technical field
The present invention relates to a kind of preparation method of instant nutritious fruit and vegetable crisp tablet.
Background technology
Fruits and vegetables is rich in the nutrition of multiple needed by human body, and fruit and vegetable crisp chip is subjected to liking of people more owing to being rich in various trace elements and dietary fiber especially.But the method for preparing fruit and vegetable crisp chip at present mostly adopts high temperature infusion and oven dry, perhaps fried technology, and this just makes the nutrition of product run off in a large number, color and luster and local flavor are damaged greatly.
Summary of the invention
At the problem that above prior art exists, the present invention proposes a kind of preparation method of instant nutritious fruit and vegetable crisp tablet, may further comprise the steps:
1) with fresh fruit or vegetables through cleaning, protect look, again after the pretreatment procedure processing such as cleanings, standby;
2) above-mentioned fruit or vegetables after pretreatment procedure is handled are crossed colloid mill the fruit piece is worn into jam;
3) above-mentioned jam is put into Cooling or heating jar and be warmed up to 100～110 ℃, about 45～60 minutes, and open 100 ℃ of heat-exchanger pumps;
4) with after the even mixing of materials such as sweetener, auxiliary material, anticorrisive agent, essence, pigment, join in the above-mentioned jam, add water while stirring, add 60-70 ℃ of hot water and regulate mixed serum concentration for arriving 40-50%, close heat-exchanger pump, continue to stir 10～30 minutes, make mixing of materials become even pulpous state;
5) roller drying: when ingredient station is carried out, open steam valve gate open steam, the dryer surface temperature is controlled at about 130～150 ℃, rotating speed is controlled at 900～1150 rev/mins, treat that steam pressure keeps stable, when surface temperature is constant, above-mentioned pasty material can be sent into, and in time regulate temperature and rotating speed, make product colour reach normal.
6) broken, sieve: the said goods by the conveyer belt type rotation cutting knife fragmentation of turning over, is crossed screen cloth then and is become even sheet, get product.
The look operation of protecting in the above-mentioned pretreatment procedure is: be immersed in 2% salt, 2% citric acid and the 300～500ppm sodium sulfite solution after peeling and corning of fruits is cleaned up stripping and slicing, soak time is 4～5 hours.
Matting again in the above-mentioned pretreatment procedure is: will protect look good fruit and clean 3～5 times with clear water, till the residual quantity of sulfur dioxide meets the requirements.
Above-mentioned fruits and vegetables are preferably from spinach, celery, Chinese cabbage, carrot, fruit such as ternip, wax gourd, tomato, lily, Gorgon euryale are transplanted, corn, apple, pear, pineapple, longan, lichee, grape, muskmelon, watermelon, loquat, strawberry, blueberry, durian, pawpaw, pumpkin, orange, potato block, sweet potato chip food, Chinese yam slices, lotus rhizome sheet, cassava slice or taro, chrysanthemum, honeysuckle, matrimony vine, the winter returns, one or more in the integration of drinking and medicinal herbs Chinese medicines such as the tuber of dwarf lilyturf, genseng.
Above-mentioned sweetener is one or more in white sugar, glucose, glucose syrup, HFCS, asccharin, saccharin sodium, honey element, AK sugar, Sucralose, sucrose, glucose, glucose syrup, HFCS, Aspartame, sorbierite, xylitol, hydroxyl isomaltulose, mannitol, xylo-oligosaccharide, FOS or oligomeric maltose alcohol preferably.
Above-mentioned auxiliary material is the mixture of one or two or more kinds in carragheen, xanthans, gum arabic, pectin, gelatin, guar gum, locust bean gum, tragacanth, tamarind gum, alginic acid, sodium alginate, chitin, carboxymethyl cellulose, sodium carboxymethylcellulose, sodium carboxymethyl starch, HPMC, microcrystalline cellulose, converted starch, dextrin, cyclodextrin, cornstarch, farina or pregelatinized starch preferably.
Foregoing preservatives is preferably from potassium sorbate, the acid of benzene potassium or sodium dehydroacetate.
Because the present invention has adopted fresh fruit of vegetables through protecting look, making beating, infusion, allotment after the roller drying, again through fruits and vegetables deep process technology broken, that sieve and form fruit and vegetable crisp chip, thereby can arbitrarily allocate the fruits and vegetables kind, and the loss of product nutrition is few, and original color and luster of fruits and vegetables and local flavor have been kept, and mouthfeel is crisp, is loved by the people.Significant in the agricultural byproducts processing technical field.
The specific embodiment
Embodiment 1
Prepare following earlier
Raw material(by the key component total amount
1000 gramsMeter), comprising: pawpaw 700g, white granulated sugar 205g, dextrin 40g, cornstarch 50g, CMC (sodium carboxymethylcellulose): 3.7g, potassium sorbate 0.3g, curcumin: 1g.
Again salt 20g is made into 2% solution, citric acid 20g is made into 2% solution, and sodium sulfite 0.02g is made into 300pp solution, adds water 448 grams in addition again.
After pawpaw cleaned up, with skinning machine peeling or manual peeling, be immersed in 2% salt, 2% citric acid and the 300ppm sodium sulfite solution after the stripping and slicing and protect look, soak time is 5 hours, to protect look good pawpaw then and clean 5 times, till the residual quantity of sulfur dioxide meets the requirements with clear water.
Cleaned pawpaw is crossed colloid mill the fruit piece is worn into jam.
Above-mentioned jam is put into Cooling or heating jar be warmed up to 100 ℃, after about 60 minutes, open 100 ℃ of heat-exchanger pumps;
After the even mixing of materials such as white granulated sugar, dextrin, cornstarch, CMC (sodium carboxymethylcellulose), potassium sorbate, curcumin, join in the above-mentioned jam, adding 60 ℃ of hot water adjusting mixed serum concentration while stirring is to 40%, close heat-exchanger pump, continue to stir 30 minutes, make mixing of materials become even pulpous state;
When carrying out, ingredient station opens steam valve gate open steam, the dryer surface temperature is controlled at about 130 ℃, rotating speed is controlled at 1150 rev/mins, treat that steam pressure keeps stable, when surface temperature is constant, above-mentioned pasty material can be sent into, and in time regulate temperature and rotating speed, make product colour reach normal.
The said goods is rotated the cutting knife fragmentation of turning over by conveyer belt type, cross screen cloth then and become even sheet, get product.
Embodiment 2
Prepare following earlier
Raw material(by the key component total amount
1000 gramsMeter), comprising: apple 650g, AK sugar 105g, dextrin 40g, converted starch 200g, CMC (sodium carboxymethylcellulose): 3.7g, potassium sorbate 0.3g, curcumin: 1g.
Again salt 20g is made into 2% solution, citric acid 20g is made into 2% solution, and sodium sulfite 0.02g is made into 300pp solution, adds water 500 grams in addition again.
After apple cleaned up, with skinning machine peeling or manual peeling, be immersed in 2% salt, 2% citric acid and the 300ppm sodium sulfite solution after the stripping and slicing and protect look, soak time is 4 hours, to protect look good apple then and clean 3 times, till the residual quantity of sulfur dioxide meets the requirements with clear water.
Cleaned apple is crossed colloid mill the fruit piece is worn into jam.
Above-mentioned jam is put into Cooling or heating jar be warmed up to 110 ℃, after about 45 minutes, open 100 ℃ of heat-exchanger pumps;
After the even mixing of materials such as AK sugar, dextrin, converted starch, CMC (sodium carboxymethylcellulose), potassium sorbate, curcumin, join in the above-mentioned jam, adding 70 ℃ of hot water adjusting mixed serum concentration while stirring is to 50%, close heat-exchanger pump, continue to stir 20 minutes, make mixing of materials become even pulpous state;
When carrying out, ingredient station opens steam valve gate open steam, the dryer surface temperature is controlled at about 150 ℃, rotating speed is controlled at 900 rev/mins, treat that steam pressure keeps stable, when surface temperature is constant, above-mentioned pasty material can be sent into, and in time regulate temperature and rotating speed, make product colour reach normal.
The said goods is rotated the cutting knife fragmentation of turning over by conveyer belt type, cross screen cloth then and become even sheet, get product.
Claims (7)
1. the preparation method of an instant nutritious fruit and vegetable crisp tablet may further comprise the steps:
1) with fresh fruit or vegetables through cleaning, protect look, again after the pretreatment procedure processing such as cleanings, standby;
2) above-mentioned fruit or vegetables after pretreatment procedure is handled are crossed colloid mill the fruit piece is worn into jam;
3) above-mentioned jam is put into Cooling or heating jar and be warmed up to 100～110 ℃, about 45～60 minutes, and open 100 ℃ of heat-exchanger pumps;
4) with after the even mixing of materials such as sweetener, auxiliary material, anticorrisive agent, essence, pigment, join in the above-mentioned jam, add water while stirring, add 60-70 ℃ of hot water and regulate mixed serum concentration for arriving 40-50%, close heat-exchanger pump, continue to stir 10～30 minutes, make mixing of materials become even pulpous state;
5) roller drying: when ingredient station is carried out, open steam valve gate open steam, the dryer surface temperature is controlled at about 130～150 ℃, rotating speed is controlled at 900～1150 rev/mins, treat that steam pressure keeps stable, when surface temperature is constant, above-mentioned pasty material can be sent into, and in time regulate temperature and rotating speed, make product colour reach normal.
6) broken, sieve: the said goods by the conveyer belt type rotation cutting knife fragmentation of turning over, is crossed screen cloth then and is become even sheet, get product.
2. according to the preparation method of the instant nutritious fruit and vegetable crisp tablet of claim 1, it is characterized in that the look operation of protecting in the described pretreatment procedure is: be immersed in 2% salt, 2% citric acid and the 300～500ppm sodium sulfite solution after peeling and corning of fruits is cleaned up stripping and slicing, soak time is 4～5 hours.
3. according to the preparation method of the instant nutritious fruit and vegetable crisp tablet of claim 1, it is characterized in that the matting again in the described pretreatment procedure is: will protect look good fruit or vegetables and clean 3～5 times, till the residual quantity of sulfur dioxide meets the requirements with clear water.。
4. according to the preparation method of the instant nutritious fruit and vegetable crisp tablet of claim 1, it is characterized in that described fruits and vegetables are preferably from spinach, celery, Chinese cabbage, carrot, fruit such as ternip, wax gourd, tomato, lily, Gorgon euryale are transplanted, corn, apple, pear, pineapple, longan, lichee, grape, muskmelon, watermelon, loquat, strawberry, blueberry, durian, pawpaw, pumpkin, orange, potato block, sweet potato chip food, Chinese yam slices, lotus rhizome sheet, cassava slice or taro, chrysanthemum, honeysuckle, matrimony vine, winter returns, one or more in the integration of drinking and medicinal herbs Chinese medicines such as the tuber of dwarf lilyturf, genseng.
5. according to the preparation method of the instant nutritious fruit and vegetable crisp tablet of claim 1, it is characterized in that preferably one or more in asccharin, saccharin sodium, honey element, AK sugar, Sucralose, sucrose, glucose, glucose syrup, HFCS, Aspartame, sorbierite, xylitol, hydroxyl isomaltulose, mannitol, xylo-oligosaccharide, FOS or oligomeric maltose alcohol of described sweetener.
6. according to the preparation method of the instant nutritious fruit and vegetable crisp tablet of claim 1, it is characterized in that the preferably mixture of one or two or more kinds in carragheen, xanthans, gum arabic, pectin, guar gum, locust bean gum, tragacanth, tamarind gum, alginic acid, sodium alginate, chitin, carboxymethyl cellulose, sodium carboxymethylcellulose, sodium carboxymethyl starch, HPMC, microcrystalline cellulose, converted starch, dextrin, cyclodextrin, cornstarch, farina, tapioca starch or pregelatinized starch of described gel.
7. according to the preparation method of the instant nutritious fruit and vegetable crisp tablet of claim 1, it is characterized in that described anticorrisive agent is preferably from potassium sorbate, the acid of benzene potassium or sodium dehydroacetate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200610036912XA CN100426985C (en) | 2006-07-29 | 2006-07-29 | Method for preparing instant nutritious fruit and vegetable crisp tablet |
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|---|---|---|---|
| CNB200610036912XA CN100426985C (en) | 2006-07-29 | 2006-07-29 | Method for preparing instant nutritious fruit and vegetable crisp tablet |
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| CN1907105A true CN1907105A (en) | 2007-02-07 |
| CN100426985C CN100426985C (en) | 2008-10-22 |
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| CNB200610036912XA Expired - Fee Related CN100426985C (en) | 2006-07-29 | 2006-07-29 | Method for preparing instant nutritious fruit and vegetable crisp tablet |
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| CN103211177A (en) * | 2013-03-07 | 2013-07-24 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing a freeze-drying crisp fruit and vegetable piece |
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| CN100426985C (en) | 2008-10-22 |
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