CN1951219A - Method for preparing vacuum frying persimmon slices - Google Patents
Method for preparing vacuum frying persimmon slices Download PDFInfo
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- CN1951219A CN1951219A CNA2006101049256A CN200610104925A CN1951219A CN 1951219 A CN1951219 A CN 1951219A CN A2006101049256 A CNA2006101049256 A CN A2006101049256A CN 200610104925 A CN200610104925 A CN 200610104925A CN 1951219 A CN1951219 A CN 1951219A
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Abstract
The invention relates to a method for preparing vacuum fried persimmon sheet. Wherein, it comprises that: selecting and collecting materials, decolorizing, slicing, protecting color, emerging, adjusting smell, eccentrically removing smell adjuster and emerge liquid, vacuum frying at low temperature, vacuum removing oil, cooling, and packing. The persimmon also contains lots of tannin. The invention uses plant oil as heating medium to vacuum dewater the persimmon sheet, to avoid degrading the macromolecule tannin into small molecule.
Description
Technical field
The invention belongs to the preparing technical field of fruit or vegetables, be specifically related to the goods that dry by the fire, bake, bake, fry, fry in shallow oil or exploded.
Background technology
Persimmon originates in China, has the cultivation history in more than 3000 year, and kind reaches more than 200, in the Asia, all there is cultivation on ground such as Europe, North America.China has abundant persimmon resource, and its cultivated area and output all rank first in the world, and especially in recent years, along with the enforcement of country's conceding the land to forestry policy, persimmon is first-selected economic forest seeds, and its cultivated area and output are all increasing considerably.According to FAO statistics in 2005, world's persimmon harvest area was 358.4 hectares, and total output is 2418.6 thousand metric tons, and wherein the cultivated area of China is 293.8 hectares, accounts for 81% of world's cultivated area, and total output is 1734.7 thousand metric tons, accounts for more than 70% of Gross World Product.
The persimmon fruit is beautiful in colour, and nutriments such as polysaccharide, dietary fiber, vitamin are rich in juice multi-flavor U.S., have very high health care.The puckery persimmon OX-heart persimmon that produces with Shaanxi is an example, soluble solid content account for fresh fruit heavy 20.5%, total reducing sugar is 12.8%, cellulose 3.1%, organic acid 1.4%, pectin 3.60%, Vc45.20mg/100g, carotenoid 0.25mg/100g, the mineral matter element in the persimmon fruit also has Mn, Zn, Cu, Cr, human body trace elements necessary such as Sr, F except Ca, P, Fe.Therefore, persimmon is one of fruit of liking very much of people.
Persimmon really divides sweet persimmon and puckery persimmon two major types, and it all is puckery persimmon that the persimmon fruit that China produces has more than 80% approximately.Owing to puckery persimmon contains very high tanning matter than other fruit, biochemistry easily takes place to be changed, processing is difficulty very, mainly shows as: the persimmon that has taken away the puckery taste adds astringent taste reproduction in man-hour, and title returns puckery, especially under effects such as heat, acid; The bad change of persimmon color and luster; The pulp cohesion, pulp water separates.At present, puckery persimmon fabricated product common on market mainly contains dried product, as dried persimmon, dried persimmon; Also have fermented product, as persimmon vinegar, persimmon wine, other goods are seldom seen, particularly need the processed goods of handling through high temperature, soda acid and strong reductant etc.
Summary of the invention
It is raw material with astringent persimmon fruit in fact that technical problem to be solved by this invention is to provide a kind of, and product does not have that astringent taste, color and luster are orange, the preparation method of sweet and sour palatability, crisp vacuum frying persimmon slices.
Solve the problems of the technologies described above the technical scheme that is adopted and comprise following processing step:
1, the selection of persimmon fruit raw material and gathering
Select full maturity, soluble solid content height, not have softening astringent persimmon fruit, manually gather, avoid persimmon really to collide when gathering, reject and softened or bump fruit mashed, that wound.
2, decolouring
The persimmon of gathering is really packed in the plastic crate, place the vinyon account or the confined chamber of sealing, in it, charge into CO
2, CO
2Aeration quantity is 80%～90% of total gas volume, takes away the puckery taste, and the temperature of taking away the puckery taste is 30～45 ℃, and the time of taking away the puckery taste is 24～36 hours, 12 hours additional CO in every interval in bleaching time
2Once to 80%～90% of total gas volume, ends of taking away the puckery taste mouthful tasted no astringent taste, rapidly persimmon is really moved into preserve in 2～Cool Room 4 standby.
3, cut into slices, protect look
The persimmon fruit water that will take away the puckery taste cleans, and is cut into the persimmon sheet that thickness is 0.8～1.0mm with the stainless steel slicer along persimmon fruit cross section, drops in the stainless steel cask that colour protecting liquid is housed and protects look, and colour protecting liquid is made by following percentage by weight:
NaCl 1％～3％
NaHSO
3 0.02％～0.06％
Citric acid 0.4%～0.8%
Water adds to 100%.
4, soak seasoning
To place the stainless steel cask that the flavor enhancement soak is housed to soak 6～8 hours through the persimmon sheet that protects look, the flavor enhancement soak be made by following raw materials by weight percent:
Citric acid 0.6%～0.8%
NaCl 1.5％～2.5％
Maltodextrin 20%～30%
Water adds to 100%.
Flavor enhancement soak in the said ratio can also be made with following weight percentages:
Citric acid 0.6%～0.8%
NaCl 1.5％～2.5％
Soluble starch 30%～40%
Water adds to 100%.
NaCl in the said ratio and citric acid are flavor enhancement, and maltodextrin and soluble starch are filler, 25～35 ℃ of soaking temperatures, and the weight ratio of persimmon sheet and soak is 1: 1.
5, the centrifugal flavor enhancement soak that takes off
Persimmon sheet after soaking is placed the centrifugal flavor enhancement soak that takes off of centrifuge, 1000 rev/mins of rotating speeds, centrifugal 2 minutes.
6, lower temperature vacuum frying
Refining vegetable oil is packed into during vacuum oil complains and quarrel loudly, preheating refining vegetable oil to 75～80 ℃, input is taken off persimmon sheet after the flavor enhancement soak in vacuum oil is complained and quarrel loudly, persimmon sheet useful load is 1/8 of a weight of oil, intensification is carried out fried, the oil temperature is 95～105 ℃, vacuum 0.085～0.098MPa, 30～35 minutes fried time.
7, vacuum de-oiling
After the fried end, the discharging refining vegetable oil is in oil tank, and traditional vacuum takes off refining vegetable oil, 750 rev/mins of centrifuge speeds, centrifugation time 5～6 minutes.
8, cooling
The persimmon sheet that will take off refining vegetable oil takes the dish out of the pot, and naturally cools to room temperature.
9, packing
The fried persimmon sheet aluminium foil bag of packing into cooling packs.
Of the present invention in decoloration process step 2, the fruit after gathering is packed in the plastic crate, place the vinyon account or the confined chamber of sealing, in it, charge into CO
2, CO
2Aeration quantity is preferably 85%～90% of total gas volume, takes away the puckery taste, and the temperature of taking away the puckery taste is preferably 35～40 ℃, and the time of taking away the puckery taste is preferably 30～36 hours, 12 hours preferred addition CO in every interval in bleaching time
2Once to 85%～90% of total gas volume.In section, color preservation technology step 3, used colour protecting liquid is preferably made by following percentage by weight:
NaCl 1％～2％
NaHSO
3 0.02％～0.04％
Citric acid 0.6%～0.8%
Water adds to 100%.
In soaking seasoning processing step 4, used flavor enhancement soak is preferably made by following raw materials by weight percent:
Citric acid 0.6%～0.7%
NaCl 1.5％～2％
Maltodextrin 23%～27%
Water adds to 100%.
Flavor enhancement soak in the said ratio or preferably make with following weight percentages:
Citric acid 0.6%～0.7%
NaCl 1.5％～2％
Soluble starch 33%～37%
Water adds to 100%.
In lower temperature vacuum frying processing step 6, preferred oil frying oil temperature is 95～100 ℃, preferred vacuum 0.085～0.095MPa, preferred 30～33 minutes fried time.
Of the present invention in decoloration process step 2, the fruit after gathering is packed in the plastic crate, place the vinyon account or the confined chamber of sealing, in it, charge into CO
2, CO
2Aeration quantity the best is 90% of total gas volume, takes away the puckery taste, and the temperature of taking away the puckery taste the best is 35 ℃, and be 36 hours the time optimal of taking away the puckery taste, 12 hours best CO that replenish in every interval in bleaching time
2Once to 90% of total gas volume.In section, color preservation technology step 3, used colour protecting liquid the best is made by following percentage by weight:
NaCl 2％
NaHSO
3 0.04％
Citric acid 0.7%
Water adds to 100%.
In soaking seasoning processing step 4, used flavor enhancement soak the best is made by following raw materials by weight percent:
Citric acid 0.7%
NaCl 2％
Maltodextrin 25%
Water adds to 100%.
Flavor enhancement soak in the said ratio or the best are made with following weight percentages:
Citric acid 0.7%
NaCl 2％
Soluble starch 35%
Water adds to 100%.
In lower temperature vacuum frying processing step 6, optimum oil frying oil temperature is 100 ℃, optimal vacuum pressure 0.095MPa, best 30 minutes fried time.
Take off astringent persimmon fruit and carry on as before and contain the great deal of tannin material, when being medium with water, handle through processing such as overheated, acid, tannin can be hydrolyzed to the lower-molecular substance of astringent taste, and astringent taste is reappeared, and claims to return puckery.The present invention is raw material with the astringent persimmon fruit, through taking away the puckery taste, processing steps such as section, seasoning and vacuum frying, combine the processing characteristics and the chemical composition of astringent persimmon fruit, to take away the puckery taste persimmon sheet with vegetable oil for adding thermal medium, vacuum is dewatered rapidly, the big molecule aggregation tannin of having avoided no astringent taste in the persimmon fruit is degraded to the micromolecular astringent taste tannin that has because of water is the effect of medium in heat, has solved persimmon and has really returned puckery technical problem.Reasonable in design, the feasible process of the present invention, the product that adopts the present invention to produce have that no astringent taste, color and luster are orange, sweet and sour palatability, advantage such as crisp.
The specific embodiment
The present invention is described in more detail below in conjunction with embodiment, but the invention is not restricted to these embodiment.
Embodiment 1
Preparation method's step of present embodiment vacuum frying persimmon slices is as follows:
1, the selection of persimmon fruit raw material and gathering
Select full maturity, soluble solid content height, not have softening astringent persimmon fruit, manually gather, avoid persimmon really to collide when gathering, reject and softened or bump fruit mashed, that wound.
2, decolouring
The persimmon of gathering is really packed in the plastic crate, place the vinyon account or the confined chamber of sealing, plastics thickness is 0.12mm, charges into CO in it
2, CO
2Aeration quantity is 90% of total gas volume, takes away the puckery taste, and the temperature of taking away the puckery taste is 35 ℃, and the time of taking away the puckery taste is 36 hours, 12 hours additional CO in every interval in bleaching time
2Once to 90% of total gas volume, ends of taking away the puckery taste mouthful tasted no astringent taste, rapidly persimmon is really moved into preserve in 2～Cool Room 4 standby.
3, cut into slices, protect look
The persimmon fruit water that will take away the puckery taste cleans, and is cut into the persimmon sheet that thickness is 0.8～1.0mm with the stainless steel slicer along persimmon fruit cross section, drops in the stainless steel cask that colour protecting liquid is housed and protects look, and colour protecting liquid is made by following percentage by weight:
NaCl 2％
NaHSO
3 0.4％
Citric acid 0.7%
Water adds to 100%.
4, soak seasoning
To place the stainless steel cask that the flavor enhancement soak is housed to soak 6～8 hours through the persimmon sheet that protects look, the flavor enhancement soak be made by following raw materials by weight percent:
Citric acid 0.7%
NaCl 2％
Maltodextrin 25%
Water adds to 100%.
Flavor enhancement soak in the said ratio can also be made with following weight percentages:
Citric acid 0.7%
NaCl 2％
Soluble starch 35%
Water adds to 100%.
NaCl in the said ratio and citric acid are flavor enhancement, and maltodextrin and soluble starch are filler, 25～35 ℃ of soaking temperatures, and the weight ratio of persimmon sheet and soak is 1: 1.
5, the centrifugal flavor enhancement soak that takes off
Persimmon sheet after soaking is placed the centrifugal flavor enhancement soak that takes off of link-suspended basket centrifuge, 1000 rev/mins of rotating speeds, centrifugal 2 minutes.
6, lower temperature vacuum frying
Refining vegetable oil is packed into during vacuum oil complains and quarrel loudly, and the persimmon sheet that takes off after the flavor enhancement soak is dropped in vacuum oil is complained and quarrel loudly in preheating refining vegetable oil to 75～80 ℃, persimmon sheet useful load is 1/8 of a weight of oil, and intensification is carried out fried, and oily temperature is 100 ℃, vacuum 0.095MPa, 30 minutes fried time.
7, vacuum de-oiling
After the fried end, the discharging refining vegetable oil is in oil tank, and traditional vacuum takes off refining vegetable oil, 750 rev/mins of centrifuge speeds, centrifugation time 5～6 minutes.
8, cooling
The persimmon sheet that will take off refining vegetable oil takes the dish out of the pot, and naturally cools to room temperature.
9, packing
The fried persimmon sheet aluminium foil bag of packing into cooling packs.
Embodiment 2
Present embodiment is really packed the persimmon after gathering in the plastic crate in decoloration process step 2, places the vinyon account or the confined chamber of sealing, and plastics thickness is 0.12mm, charges into C0 in it
2Gas, aeration quantity are that 80% o'clock of total gas volume stops inflation, take away the puckery taste, and the temperature of taking away the puckery taste is 45 ℃, and the time of taking away the puckery taste is 36 hours, 12 hours additional CO in every interval in bleaching time
2Once to 80% of total gas volume.In section, color preservation technology step 3, used colour protecting liquid is made by following percentage by weight:
NaCl 1％
NaHSO
3 0.06％
Citric acid 0.4%
Water adds to 100%.
In soaking seasoning processing step 4, used flavor enhancement soak is made by following raw materials by weight percent:
Citric acid 0.6%
NaCl 1.5％
Maltodextrin 20%
Water adds to 100%.
25～35 ℃ of soaking temperatures.In lower temperature vacuum frying processing step 6, fried oily temperature is 95 ℃, vacuum 0.098MPa, 35 minutes fried time.Other processing step is identical with embodiment 1.
Embodiment 3
Present embodiment is really packed the persimmon after gathering in the plastic crate in decoloration process step 2, places the vinyon account or the confined chamber of sealing, and plastics thickness is 0.12mm, charges into CO in it
2Gas, aeration quantity are that 90% o'clock of total gas volume stops inflation, take away the puckery taste, and the temperature of taking away the puckery taste is 30 ℃, and the time of taking away the puckery taste is 24 hours, 12 hours additional CO in every interval in bleaching time
2Once to 90% of total gas volume.In section, color preservation technology step 3, used colour protecting liquid is made by following percentage by weight:
NaCl 3％
NaHSO
3 0.02％
Citric acid 0.8%
Water adds to 100%.
In soaking seasoning processing step 4, used flavor enhancement soak is made by following raw materials by weight percent:
Citric acid 0.8%
NaCl 2.5％
Maltodextrin 30%
Water adds to 100%.
25～35 ℃ of soaking temperatures.In lower temperature vacuum frying processing step 6, fried oily temperature is 105 ℃, vacuum 0.085MPa, 30 minutes fried time.Other processing step is identical with embodiment 1.
Embodiment 4
In the immersion seasoning processing step 4 of above embodiment 1～3, used flavor enhancement soak is made by following raw materials by weight percent:
Citric acid 0.7%
NaCl 2％
Soluble starch 35%
Water adds to 100%.
Other processing step is identical with respective embodiments.
Embodiment 5
In the immersion seasoning processing step 4 of above embodiment 1～3, used flavor enhancement soak is made by following raw materials by weight percent:
Citric acid 0.6%
NaCl 1.5％
Soluble starch 30%
Water adds to 100%.
Other processing step is identical with respective embodiments.
Embodiment 6
In the immersion seasoning processing step of above embodiment 1～3, used flavor enhancement soak is made by following raw materials by weight percent:
Citric acid 0.8%
NaCl 2.5％
Soluble starch 40%
Water adds to 100%.
Other processing step is identical with respective embodiments.
In order to determine optimal processing parameter of the present invention and processing step, the inventor has carried out a large amount of development tests in the laboratory, and various test situation are as follows:
Main test apparatus and equipment: GY-1 type hardness of fruit meter, produce by Mudanjiang Machinery Inst.; 491 type Orsat apparatus are produced by sky, Tianjin glass apparatus Manufacturing Co., Ltd of section; Link-suspended basket centrifuge is produced by Zhangjiagang mayor's wind mechanical Co., Ltd; VF-50T vacuum frying equipment is produced by prefecture, rock city, Nara County, Japan.
1, the selection of puckery persimmon acerbity removing method
The decolouring of employing nature, alcohol decolouring, warm water fade, alkali takes away the puckery taste, CO
2The gas acerbity removing method really takes away the puckery taste to the OX-heart persimmon, decides hardness with GY-1 type hardness of fruit instrumentation, is 5% FeCl with concentration
2Solution soaks filter paper, and filter paper dries, and filter paper is affixed on the persimmon fruit tangent plane, observes filter paper blackening degree, does not take off astringent persimmon fruit, and the filter paper variable color is the darkest, is 5 grades, the persimmon fruit of taking away the puckery taste fully, and the filter paper nondiscolouring is 0 grade.Observe color and luster and structural state, relatively distinct methods is to the effect of deastringency of persimmon.
Result of the test sees Table 1.
Table 1 distinct methods is to the comparison of deastringency of persimmon effect
| Acerbity removing method | The condition of taking away the puckery taste | Always take away the puckery taste the time | Hardness (kg/cm 2) | Color and luster | Tissue morphology |
| Naturally the alcohol that the takes away the puckery taste warm water alkali CO that takes away the puckery taste that takes away the puckery taste that takes away the puckery taste2Take away the puckery taste | Room temperature, 16.5 ℃ of room temperatures of mean temperature, spray the 45 ℃ of emerge in worm water room temperatures in persimmon fruit surface, 6%Ca (OH) with 95% ethanol 2Soak room temperature, fill CO 2To 90% of total gas volume, sealing | 21 days 8 days 38 hours 5 days 72 hours | 0.5 1.0 3.6 4.8 4.0 | Orange red orange-yellow yellow, local color and luster blackening yellow-white is orange-yellow | The crisp xylocarp meat of the complete deliquescing pulp of the complete deliquescing pulp of pulp is crisp hard, the alkali obvious pulp of distinguishing the flavor of is crisp hard, excellent flavor |
As known from Table 1, though take away the puckery taste naturally and persimmon fruit color and luster beauty that alcohol takes away the puckery taste, the complete deliquescing of pulp can not be used for the production of persimmon sheet.Warm water takes away the puckery taste, alkali takes away the puckery taste and CO
2Gas takes away the puckery taste and compares, and the persimmon fruit hardness after three kinds of methods are taken away the puckery taste is all bigger, and pulp is crisp hard, but considers CO from the time of taking away the puckery taste, color and luster and local flavor angle
2The gas effect of taking away the puckery taste is best, and the time of taking away the puckery taste is short, and color and luster is normal.Acerbity removing method to the persimmon fruit is selected CO for use
2Gas takes away the puckery taste.
2, CO
2The addition and the influence of temperature of taking away the puckery taste to deastringency of persimmon
The OX-heart persimmon really is loaded in the sealed plastic bag that thickness is 0.12mm, charges into purity and be 99% variable concentrations CO
2Gas, sealing is taken away the puckery taste under condition of different temperatures, CO in the per 12 hours mensuration bags
2Concentration is mended CO again
2The addition that gas is determined when testing is 0 grade until taking off the astringent persimmon fruit acerbity, tests by the assay method of test 1, and record takes away the puckery taste total time, measures persimmon fruit hardness, the color and luster behind the observation deastringency of persimmon.
Result of the test sees Table 2.
Table 2 CO
2Determining of the addition and the temperature of taking away the puckery taste
| Temperature (℃) | CO 2Concentration (%) | Bleaching time (h) | Flesh firmness | Color and luster |
| 16.5 (ck) | 70 80 90 | 72 72 72 | 3.8 4.0 4.0 | Orange-yellow orange-yellow |
| 30 45 | 70 80 90 70 80 90 | 60 60 48 36 24 24 | 3.5 4.0 4.2 4.0 4.3 4.8 | The local brown stain of the yellow orange-yellow pulp of inspection |
| 60 | 70 80 90 | Can not take away the puckery taste to take away the puckery taste can not take away the puckery taste | The serious g of the serious g of g is serious |
As shown in Table 2, when the temperature of taking away the puckery taste≤45 ℃, along with the rising of the temperature of taking away the puckery taste, the time decreased that persimmon really need take away the puckery taste fully, flesh firmness increases.Remove at 45 ℃ CO
2Addition be to take away the puckery taste under 90% condition of volume of gas, the local brown stain of persimmon fruit pulp, produce outside the blackspot, other is orange-yellow; When the temperature of taking away the puckery taste is 60 ℃, CO no matter
2Addition is much, and the time, how long all serious brown stain of pulp can not be taken away the puckery taste, and astringent taste is strong, and CO is described
2Gas takes away the puckery taste temperature should not be too high.
CO
2Addition also have a significant impact taking away the puckery taste, take away the puckery taste CO for 16.5 ℃ in room temperature
2Addition the time of taking away the puckery taste is not had obvious effect, but flesh firmness is had certain effect CO
2Addition be that 90% of volume of gas is taken away the puckery taste, flesh firmness compares CO
2Addition is the 70% big of total gas volume; Under 30 ℃ and 45 ℃, take away the puckery taste CO
2Addition is big more, and the time of taking away the puckery taste is short more, and flesh firmness is big more, but at 45 ℃ of following CO
2Addition be that 90% of total gas volume takes away the puckery taste, g illustrates high temperature, adds CO
2Measure and take away the puckery taste when big, pulp is had certain injury.
The present invention selects CO
2Addition be that 80%～90% of volume of gas is taken away the puckery taste, the temperature of taking away the puckery taste is 30～45 ℃.
3, persimmon fruit acerbity to vacuum frying after the influence of persimmon sheet astringent taste
Use CO
2Amount be volume of gas 80%, the OX-heart persimmon that under 45 ℃, takes away the puckery taste fruit, the processing different time that takes away the puckery taste makes persimmon really be different acerbitys, section is 100 ℃ of following vacuum fryings.
The results are shown in Table 3.
Table 3 persimmon fruit acerbity is to the influence of persimmon sheet astringent taste
| Take away the puckery taste the time (hour) | Puckery fruit acerbity | Fried back persimmon sheet acerbity | Fried back persimmon sheet astringent taste |
| 0(CK) 4 8 13 20 24 | 5 4 3 2 1 0 | 4 4 3 2 0 0 | Strong persistent erections etc. are weak not to be had |
As known from Table 3, difference is taken away the puckery taste the persimmon fruit of time because of the acerbity difference, and after the vacuum frying, persimmon sheet acerbity also is not quite similar, though the persimmon sheet acerbity after the vacuum frying generally be lower than fried before, before the vacuum frying, acerbity is big, the strong person of astringent taste, fried back astringent taste is still very heavy.Drawn by test, be used for the persimmon fruit of vacuum frying, the degree of taking away the puckery taste should reach acerbity≤1, and mouth is tasted and do not had substantially till the astringent taste, and the product after fried does not just have astringent taste.
4, the selection of flavor enhancement
Take off astringent persimmon fruit self and contain higher glucide, the total sugar content of OX-heart persimmon reaches 12.8% of fresh fruit weight, and directly fried after the section, sweet taste is very outstanding, and therefore, the raw material that is used to make the persimmon sheet need not re-use sweetener.It is flavor enhancement that citric acid and NaCl are selected in this test for use, citric acid and NaCl are added in the stainless steel cask, add entry and be mixed with baste, the consumption of citric acid is 0～1.5% of a baste weight, the consumption of NaCl is 0～4% of a baste weight, at room temperature soaks the persimmon sheet, pulls out with centrifuge and dries baste, vacuum frying, mouth is tasted the persimmon sheet local flavor after fried.Found that the baste that the percentage by weight of citric acid is 0.6%～0.8%, the percentage by weight of NaCl is 1.5%～2.5% preparation soaked the persimmon sheet 6 hours, the persimmon sheet sweet and sour palatability after fried, moderately salted.When the NaCl consumption surpass baste weight 3% the time, soaked 6 hours, saline taste is outstanding especially.When the citric acid consumption more than or equal to baste weight 1% the time, the persimmon sheet astringent taste of immersion is reappeared, soak time is long more, astringent taste is heavy more.Illustrate that citric acid has the persimmon of promotion really to return puckery effect.Therefore, acid citric acid use amount is unsuitable excessive.
In processing step of the present invention, the baste that the percentage by weight that adopts citric acid is 0.6%～0.8%, the percentage by weight of NaCl is 1.5%～2.5% preparation soaked the persimmon sheet 6 hours.
5, the selection of persimmon sheet filler
Take off astringent persimmon fruit and be cut into the thick persimmon sheet of 0.8～1.0mm, directly fried after soaking with the flavor enhancement soak, though the persimmon sheet color and luster after fried is orange, local flavor is agreeable to the taste, curl in persimmon sheet cooling back, out-of-flatness, and shape is very not good-looking.The filler of maltodextrin, soluble starch and three kinds of variable concentrations of maltose is selected in this test for use, add in the flavor enhancement and be mixed with the flavor enhancement soak, the addition of citric acid be flavor enhancement soak weight 0.7%, the addition of NaCl is 2% of flavor enhancement soak weight, soaked the persimmon sheet 6 hours, fried persimmon sheet.The results are shown in Table 4.
The selection of table 4 filler
| Filler | Fried back persimmon sheet effect |
| 25% maltodextrin | Smooth, color and luster is orange, and mouthfeel is crisp |
| 25% soluble starch | Chankings is curling slightly, and color and luster is orange, and mouthfeel is crisp |
| 25% maltose (DE=90) | Chankings curls, and color and luster is orange, and is more crisp |
| 35% maltodextrin | Smooth, there is " consuming oil " phenomenon on the chankings surface, and is more crisp |
| 35% soluble starch | Smooth, color and luster is orange, and mouthfeel is crisp |
| 35% maltose (DE=90) | Smooth, there is " consuming oil " phenomenon on the chankings surface, and mouthfeel is harder |
As shown in Table 4, soak the persimmon sheet with the soluble starch of 25% maltodextrin or 35%, the persimmon sheet after fried is smooth, and color and luster is orange, and mouthfeel is crisp.When maltodextrin or soluble starch are lower than this concentration, curling appears in the persimmon sheet after fried, the out-of-flatness phenomenon; When the excessive concentration of maltodextrin or soluble starch, the persimmon sheet immersion oil phenomenon after fried is serious, and promptly so-called " consuming oil ", chankings surface brown stain, the fried time prolongs relatively.Maltose with 25% and 35% soaks the persimmon sheet, and fried back persimmon sheet color and luster and crisp degree are all not as good as maltodextrin and soluble starch.
6, persimmon sheet vacuum frying process conditions determines
With thickness is the persimmon sheet of 0.7～0.9mm, after flavor enhancement (NaCl and citric acid) and filler (maltodextrin) processing, with palm oil vacuum frying dehydration, produces the persimmon sheet.This test is a factor with frying temperature, fried time and vacuum, adopts L
9(3
4) orthogonal test table tests, the product after fried is an evaluation index with color and luster, crisp degree and water content, determines the suitableeest process conditions of persimmon sheet lower temperature vacuum frying.Result of the test sees Table 5.
The orthogonal test that table 5 persimmon sheet lower temperature vacuum frying process conditions are determined
| Tested number | Temperature (℃) | Time (min) | Vacuum (MPa) | Empty row | Evaluation index | ||
| Water content (%) | Color and luster | Tissue morphology | |||||
| 1 2 3 4 5 6 7 8 9 | 1(85) 1 1 2(100) 2 2 3(115) 3 3 | 1(30) 2(40) 3(50) 1 2 3 1 2 3 | 1(0.075) 2(0.085) 3(0.095) 2 3 1 3 1 2 | 1 2 3 3 1 2 2 3 1 | 10.7 8.5 5.1 4 3.2 3.0 2.1 2.1 1.8 | The burnt brown of orange-yellow orange-yellow yellowish-brown coke yellow | Pulp is soft and soggy, not crisp soft and soggy, soft and soggy around the not crisp chankings, soft and soggy around the crisp pericarp in center, the crisp pericarp of the crisp chankings in center is crisp |
As shown in Table 4, during lower temperature vacuum frying persimmon sheet, frying temperature, time and vacuum are bigger to persimmon sheet color and luster and water content influence, are directly connected to the organoleptic quality of finished product.When frying temperature was 85 ℃, though vacuum reaches 0.095MPa, the fried time reached 50 minutes, and its water content is still 5.1%, and is soft and soggy, not crisp around the persimmon sheet; When temperature is 115 ℃, with the prolongation of fried time, though chankings is crisp, water content is very low, and color and luster all has bad change in various degree, and when particularly surpassing 40 minutes, pericarp begins the zoom Huang, has burnt burning to occur.According to result of the test, by the persimmon sheet of No. 5 and No. 6 process conditions productions of test, effect is relatively good.Testing No. 5 compares with No. 6, test fried times weak point No. 5, the vacuum height, consider that from nutrition preservation and production efficiency angle the suitableeest process conditions that are used for vacuum frying are defined as testing No. 6, promptly frying temperature is 100 ℃, 40 minutes fried time, vacuum 0.095MPa, the persimmon sheet color and luster of production is orange, and pericarp is crisp.
In order to verify beneficial effect of the present invention, the inventor adopts persimmon sheet that the embodiment of the invention 1 process part makes according to People's Republic of China's industry standard fruit, crisp slices of vegetable (QB/T 2076-1995) and import and export crisp inspection procedure of fried fruit and vegetable (SN/T 0976-2000) and expect check, and the check situation is as follows:
Sample survey: vacuum frying persimmon slices.
The method of inspection: People's Republic of China's industry standard fruit, crisp slices of vegetable (QB/T 2076-1995) and import and export crisp inspection procedure of fried fruit and vegetable (SN/T 0976-2000).Assay sees Table 6.
The assay of table 6 vacuum frying persimmon sheet
| Index | Project | Measurement result | The specification requirement of QB/T2076-1995 |
| Organoleptic examination | Color and luster | Orange-yellow. | Various fruit, crisp slices of vegetable should have and the corresponding color and luster of its raw material. |
| Flavour and mouthfeel | Tangible persimmon fruity and fat fragrance are arranged, sweet and sour palatability, mouthfeel is crisp. | Have the distinctive flavour of this kind, fat perfume (or spice), delicate fragrance are pure, and mouthfeel is crisp. | |
| Form | The chankings thickness is even substantially, does not have chip substantially. | Block, sheet, strip.Various forms should be intact substantially, and the product thickness of same kind is even substantially, no chip. | |
| Physical and chemical inspection | Moisture | 2.95% | ≤ 5.0% |
| Total reducing sugar | 41.20% | ||
| Fat | 18.71% | ||
| Sanitary inspection | Acid value (with buttermeter) | 9.11mol/kg | |
| Peroxide value (with buttermeter) | 12.60mol/kg | ≤ 20.0 mol/kg | |
| Plumbous | 0.22mg/kg | ≤ 0.5 mg/kg | |
| Arsenic | 0.17mg/kg | ≤ 0.5 mg/kg | |
| Total number of bacteria | 500/g | ≤ 1000/g | |
| Coliform | 10g/100g | ≤ 30g/100g | |
| Pathogenic bacteria | Do not detect | Must not detect |
Assay according to table 6, with People's Republic of China (PRC) industry standard fruit, crisp slices of vegetable (QB/T2076-1995) and import and export crisp inspection procedure of fried fruit and vegetable (SN/T 0976-2000) contrast, the organoleptic examination of vacuum frying persimmon sheet, physical and chemical inspection and sanitary inspection index all meet the requirements of the standard.
Claims (3)
1, a kind of preparation method of vacuum frying persimmon slices is characterized in that it comprises following processing step:
(1) selection of persimmon fruit raw material and gathering
Select full maturity, soluble solid content height, not have softening astringent persimmon fruit, manually gather, avoid persimmon really to collide when gathering, reject and softened or bump fruit mashed, that wound;
(2) decolouring
The persimmon of gathering is really packed in the plastic crate, place the vinyon account or the confined chamber of sealing, in it, charge into CO
2, CO
2Aeration quantity is 80%～90% of total gas volume, takes away the puckery taste, and the temperature of taking away the puckery taste is 30～45 ℃, and the time of taking away the puckery taste is 24～36 hours, 12 hours additional CO in every interval in bleaching time
2Once to 80%～90% of total gas volume, ends of taking away the puckery taste mouthful tasted no astringent taste, rapidly persimmon is really moved into preserve in 2～Cool Room 4 standby;
(3) cut into slices, protect look
The persimmon fruit water that will take away the puckery taste cleans, and is cut into the sheet that thickness is 0.8～1.0mm with the stainless steel slicer along persimmon fruit cross section, drops in the stainless steel cask that colour protecting liquid is housed and protects look, and colour protecting liquid is made by following percentage by weight:
NaCl 1％～3％
NaHSO
3 0.02％～0.06％
Citric acid 0.4%～0.8%
Water adds to 100%
(4) soak seasoning
To place the stainless steel cask that the flavor enhancement soak is housed to soak 6～8 hours through the persimmon sheet that protects look, the flavor enhancement soak be made by following raw materials by weight percent:
Citric acid 0.6%～0.8%
NaCl 1.5％～2.5％
Maltodextrin 20%～30%
Water adds to 100%
Flavor enhancement soak in the said ratio or make with following weight percentages:
Citric acid 0.6%～0.8%
NaCl 1.5％～2.5％
Soluble starch 30%～40%
Water adds to 100%
NaCl in the said ratio and citric acid are flavor enhancement, and maltodextrin and soluble starch are filler, 25～35 ℃ of soaking temperatures, and the weight ratio of persimmon sheet and soak is 1: 1;
(5) the centrifugal flavor enhancement soak that takes off
Persimmon sheet after soaking is placed the centrifugal flavor enhancement soak that takes off of centrifuge, 1000 rev/mins of rotating speeds, centrifugal 2 minutes;
(6) lower temperature vacuum frying
Refining vegetable oil is packed into during vacuum oil complains and quarrel loudly, preheating refining vegetable oil to 75～80 ℃, input is taken off persimmon sheet after the flavor enhancement soak in vacuum oil is complained and quarrel loudly, persimmon sheet useful load is 1/8 of a weight of oil, intensification is carried out fried, the oil temperature is 95～105 ℃, vacuum 0.085～0.098MPa, 30～35 minutes fried time;
(7) vacuum de-oiling
After the fried end, the discharging refining vegetable oil is in oil tank, and traditional vacuum takes off refining vegetable oil, 750 rev/mins of centrifuge speeds, centrifugation time 5～6 minutes;
(8) cooling
The persimmon sheet that will take off refining vegetable oil takes the dish out of the pot, and naturally cools to room temperature;
(9) packing
The fried persimmon sheet aluminium foil bag of packing into cooling packs.
2, according to the preparation method of the described vacuum frying persimmon slices of claim 1, it is characterized in that: in decoloration process step (2), the fruit after gathering is packed in the plastic crate, place the vinyon account or the confined chamber of sealing, in it, charge into CO
2, CO
2Aeration quantity is 85%～90% of total gas volume wherein, takes away the puckery taste, and the temperature of taking away the puckery taste is 35～40 ℃ wherein, and the time of taking away the puckery taste is 30～36 hours wherein, and every interval wherein replenished CO in 12 hours in bleaching time
2Once to 85%～90% of total gas volume; In section, color preservation technology step (3), used colour protecting liquid is wherein made by following percentage by weight:
NaCl 1％～2％
NaHSO
3 0.02％～0.04％
Citric acid 0.6%～0.8%
Water adds to 100%
In soaking seasoning processing step (4), used flavor enhancement soak is wherein made by following raw materials by weight percent:
Citric acid 0.6%～0.7%
NaCl 1.5％～2％
Maltodextrin 23%～27%
Water adds to 100%
Flavor enhancement soak in the said ratio or wherein make with following weight percentages:
Citric acid 0.6%～0.7%
NaCl 1.5％～2％
Soluble starch 33%～37%
Water adds 100%
In lower temperature vacuum frying processing step (6), wherein fried oily temperature is 95～100 ℃, vacuum 0.085～0.095MPa wherein, 30～33 minutes wherein fried time.
3, according to the preparation method of the described vacuum frying persimmon slices of claim 1, it is characterized in that: in decoloration process step (2), the fruit after gathering is packed in the plastic crate, place the vinyon account or the confined chamber of sealing, in it, charge into CO
2, CO
2Aeration quantity is 90% of total gas volume wherein, takes away the puckery taste, and the temperature of taking away the puckery taste is 35 ℃ wherein, and the time of taking away the puckery taste is 36 hours wherein, and every interval wherein replenished CO in 12 hours in bleaching time
2Once to 90% of total gas volume; In section, color preservation technology step (3), used colour protecting liquid is wherein made by following percentage by weight:
NaCl 2％
NaHSO
3 0.04％
Citric acid 0.7%
Water adds to 100%
In soaking seasoning processing step (4), used flavor enhancement soak is wherein made by following raw materials by weight percent:
Citric acid 0.7%
NaCl 2％
Maltodextrin 25%
Water adds to 100%
Flavor enhancement soak in the said ratio or wherein make with following weight percentages:
Citric acid 0.7%
NaCl 2％
Soluble starch 35%
Water adds to 100%
In lower temperature vacuum frying processing step (6), wherein fried oily temperature is 100 ℃, vacuum 0.095MPa wherein, 30 minutes wherein fried time.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524691A (en) * | 2011-03-17 | 2012-07-04 | 浙江省常山宝新果蔬菌有限公司 | Preparation method of Citrus huyou chips |
| CN106722454A (en) * | 2016-11-28 | 2017-05-31 | 贵州绿黑农业开发有限公司 | A kind of processing method of positive lotus crisp chip |
| CN107897470A (en) * | 2017-11-10 | 2018-04-13 | 青岛胶平食品有限公司 | A kind of kiwifruit piece treatment process and its inorganic agent |
| CN108541909A (en) * | 2018-03-09 | 2018-09-18 | 陕西农产品加工技术研究院 | By-product Pericarpium Kaki is processed into the crisp method of Pericarpium Kaki in a kind of dried persimmon process |
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2006
- 2006-11-17 CN CNB2006101049256A patent/CN100569106C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524691A (en) * | 2011-03-17 | 2012-07-04 | 浙江省常山宝新果蔬菌有限公司 | Preparation method of Citrus huyou chips |
| CN102524691B (en) * | 2011-03-17 | 2013-08-07 | 浙江省常山宝新果蔬菌有限公司 | Preparation method of Citrus huyou chips |
| CN106722454A (en) * | 2016-11-28 | 2017-05-31 | 贵州绿黑农业开发有限公司 | A kind of processing method of positive lotus crisp chip |
| CN107897470A (en) * | 2017-11-10 | 2018-04-13 | 青岛胶平食品有限公司 | A kind of kiwifruit piece treatment process and its inorganic agent |
| CN108541909A (en) * | 2018-03-09 | 2018-09-18 | 陕西农产品加工技术研究院 | By-product Pericarpium Kaki is processed into the crisp method of Pericarpium Kaki in a kind of dried persimmon process |
| CN108541909B (en) * | 2018-03-09 | 2021-08-10 | 陕西农产品加工技术研究院 | Method for processing persimmon peel into crisp persimmon peel in persimmon cake processing process |
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| CN100569106C (en) | 2009-12-16 |
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