NL2027961B1 - Method for improving texture and color of vacuum freeze-dried restructured apple crispy chips - Google Patents

Method for improving texture and color of vacuum freeze-dried restructured apple crispy chips Download PDF

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Publication number
NL2027961B1
NL2027961B1 NL2027961A NL2027961A NL2027961B1 NL 2027961 B1 NL2027961 B1 NL 2027961B1 NL 2027961 A NL2027961 A NL 2027961A NL 2027961 A NL2027961 A NL 2027961A NL 2027961 B1 NL2027961 B1 NL 2027961B1
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apple
crispy
color
dried
freeze
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NL2027961A
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Dutch (nl)
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NL2027961A (en
Inventor
Wu Xinye
Jin Xin
Lyv Jian
Li Xuan
Bi Jinfeng
Yi Jianyong
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Institute Of Food Science And Tech Chinese Academy Of Agricultural Sciences
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/143—Fermentum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/147—Helveticus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/165—Paracasei
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • A—HUMAN NECESSITIES
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    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus
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    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • A—HUMAN NECESSITIES
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    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/533—Longum

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Abstract

The present invention discloses a method for improving texture and color of vacuum freeze-dried restructured apple crispy chips, including: step one, cleaning 5 apples, peeling, removing cores, crushing and pulping, step two, adding low ester pectin, calcium chloride, p-hydroxybenzoic acid or its derivatives, and dry powder of apple pomace, mixing, homogenizing, step three, adjusting pH with organic acid, sterilizing and cooling, step four, adding a fermentation agent, performing fermentation, step five, pulping in a sterile environment, wherein nitrogen gas is 10 introduced into the fermentation liquid during the pulping process, step six, freezing to obtain apple pulp chips, step seven, soaking with chitosan aqueous solution, flattening on a tray and freezing, step eight, performing vacuum freeze-drying to obtain apple crispy chips. The present invention can effectively solve the problems anthocyanin of restructured apple crispy chips is unstable in a storage period, and 15 restructured apple crispy chips have low hardness and crispness. 19

Description

METHOD FOR IMPROVING TEXTURE AND COLOR OF VACUUM
FREEZE-DRIED RESTRUCTURED APPLE CRISPY CHIPS
TECHNICAL FIELD
The present invention relates to the fields of apple crispy chips processing, and in particular to a method for improving texture and color of vacuum freeze-dried restructured apple crispy chips.
BACKGROUND
Vacuum freeze-dried fruit and vegetable crispy chips are rapidly developing over recent years, and are favored by consumers due to convenient edibility, healthy nutrition and portability. Vacuum freeze-drying has gradually become a green and superior drying mode in the preparation of apple crispy chips.
Apple is a major fruit in China, wherein red-fleshed apple is rich in anthocyanin, and is a high antioxidant product. Anthocyanin is easily degraded by external factors such as light and oxygen gas. Especially, anthocyanin in the vacuum freeze-dried red-fleshed apple crispy chips are more likely to be exposed to oxygen gas, water and light due to loose porous network structure and large area. Therefore, color fading and function weakening by the degradation of anthocyanin have become quality defects that are difficult to solve during processing and storage process of the fruit and vegetable crispy chips enriched anthocyanin. Thus, the food industry, especially the fruit and vegetable crispy chip processing industry, is troubled by how to improve the stability of anthocyanin in fruit and vegetable products for a long time.
In addition, natural vacuum freeze-dried fruit and vegetable crispy chips have the problems of low hardness and crispness and soft flavor due to inhomogeneity of tissue structures of raw fruits and vegetables and low content of dry substances in the cell wall of the raw fruits and vegetables so that it is difficult to support the rigid porous network structure of the fruit and vegetable crispy chips after drying.
SUMMARY
An object of the present invention is to solve at least above problems, and to provide, at least, the advantages that will be described later.
An object of the present invention is to provide a method for improving texture 1 and color of vacuum freeze-dried restructured apple crispy chips, which skillfully adopts a spontaneous chemical interaction mechanism among natural compounds of foods, designs a spontaneous stabilization for anthocyanin based on large and small molecules interaction of pectic polysaccharides in cell walls, p-hydroxybenzoic acid (4-hydroxybenzoic acid or its derivatives) and anthocyanin, and simultaneously utilizes physical methods such as texture restructuring, gas-filled pulping, and freez-thawing treatment to control the size of ice crystals and the pore characteristics of products. Restructured red-fleshed apple crispy chips are obtained by the method of the present invention, which can effectively solve the problems that the products have low hardness and crispness.
To realize the objects mentioned above and other advantages, the present invention provides a method for improving texture and color of vacuum freeze-dried restructured apple crispy chips, including the following steps: step one, cleaning apples, peeling, removing cores, crushing and pulping to obtain an apple pulp; step two, adding 10-50 g/kg low ester pectin, 1-2 mg/g calcium chloride, 0.012-0.5 g/kg p-hydroxybenzoic acid or its derivatives, and 2-5 wt% dry powder of apple pomace into the apple pulp, mixing, and homogenizing to obtain a mixed liquid; step three, adjusting pH of the mixed liquid with organic acid to 3.0-3.8, sterilizing and cooling; step four, adding 10-20 g/kg of a fermentation agent, performing fermentation at 30°C for 48 h to obtain a fermentation liquid, wherein the fermentation agent is prepared by mixing compound lactic acid bacteria and Lactobacillus plantarum in a ratio of 2:1; step five, pulping in a sterile environment for 2-5 min, wherein nitrogen gas is introduced into the fermentation liquid during the pulping process; step six, freezing at -18°C to obtain apple pulp chips with a thickness of 3-8 mm; step seven, soaking with a 30-50 wt% chitosan aqueous solution at -1-0°C for 2-5 5, flattening on a tray at -40°C, and freezing at -18°C; 2 step eight, performing vacuum freeze-drying to obtain apple crispy chips; wherein the addition amounts of substances in the step two and step four are based on the weight of the apple pulp.
Preferably, p-hydroxybenzoic acid derivative is one or a combination of ethyl p-hydroxybenzoate, sodium ethyl p-hydroxybenzoate, propyl p-hydroxybenzoate and sodium methyl p-hydroxybenzoate.
Preferably, in the step three, a sterilization temperature is 121°C, and sterilization time is 15 min.
Preferably, a bacterial concentration of the fermentation agent is 8.0-9.0 Log (CFU/mL).
Preferably, in the step six, the apple pulp is placed in a mold tray during freezing.
Preferably, the step eight also includes packaging the apple crispy chips under protecting from light and isolating oxygen.
Preferably, in the step one, crushing is carried out in a low-temperature nitrogen-filled crusher.
Preferably, a variety of apple is red-fleshed apple.
Preferably, organic acid is one or a combination of citric acid, malic acid and lactic acid.
Preferably, compound lactic acid bacteria is one or a combination of
Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus fermentum,
Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus rhamnosus,
Streptococcus thermophilus.
The present invention includes at least the following substantial improvements and beneficial effects: 1. The present invention skillfully adopts the spontaneous chemical interaction mechanism among natural compounds of food, designs a spontaneous stabilization for anthocyanin based on large and small molecules interaction of pectic polysaccharides in cell walls, p-hydroxybenzoic acid (4-hydroxybenzoic acid or its derivatives) and anthocyanin, and simultaneously utilizes physical methods such as texture restructuring gas-filled pulping, and freez-thawing treatment to control the size of ice 3 crystals and the pore characteristics of products.
Restructured red-fleshed apple crispy chips are obtained by the method of the present invention, which can effectively solve the problems that the products have low hardness and crispness. 2. The stabilization mechanism based on an interaction of large and small molecules in foods is meticulously designed, and the physical oxygen barrier technology is adopted to improve the stability of anthocyanin during storage period of the products.
More specifically, the present invention mainly adopts electrostatic interactions supplemented by hydrogen bond and hydrophobic interaction because abundant carboxyl groups on the pectin molecules with low methyl esterification degree is negatively charged above its isoelectric point, and anthocyanin are positively charged below the isoelectric point.
Meanwhile, the chemical structure of the anthocyanin is stabilized from two aspects by a non-covalent bond "II-N overlap" between a benzene ring of p-hydroxybenzoic acid and a benzene ring of anthocyanin, thereby limiting free movement of B ring due to steric hindrance, simultaneous limiting the dissociation of chemical bonds of anthocyanin, and greatly improving the chemical stability of anthocyanin. p-hydroxybenzoic acid or its derivatives has better protective effect on cyanidin-3-glucoside which is the main coloring substance in red-fleshed apples than that of flavonoid and ferulic acid.
3. The present invention adopts coating treatment with chitosan to coat a layer of chitosan coating film on the periphery of apple crispy chips, which can effectively block the infiltration of oxygen gas and moisture, maintain a low oxygen and low water activity environment of anthocyanin, further inhibit the degradation of anthocyanin, and effectively solve the problem of degradation of anthocyanin during storage period.
4. The coating treatment with chitosan can also reduce the moisture absorption rate of apple crispy chips, alleviates the problem of crispness loss caused by rapid moisture absorption when the package of the vacuum freeze-dried apple crispy chips is opened, and have a significant effect on maintaining a crispy texture of the products.
5. The present invention adopts gas-filled pulping technology to process the raw
4 material of the fruit pulp, so that a certain proportion of bubbles remains in the frozen fruit chips. These bubbles will rapidly expand and overflow due to the increase of vacuum degree to form pores during vacuum freeze-drying process, which not only improve the drying rate; but also precisely control the porous network structure of the vaccum freeze-dried apple crispy chips to form a loose pore structure with larger pores and thicker pore walls, thereby obtaining a better crispy taste. 6. The sugar content of the red-fleshed apples is as high as 13%, so that the red-fleshed apples have low co-melting point. Therefore, it is necessary to reduce the temperature during freeze-drying process to maintains a solid structure without collapsing, which leads to higher freeze-drying time and energy consumption of the red-fleshed apples than other low-sugar raw materials. The present invention adopts fermentation process to reduce the content of small molecular sugars in the apple pulp, and utilizes the addition of apple pomace to increases high-molecular weight dietary fiber of the products. The co-melting point of the apple pulp is greatly increased because the co-melting point and glass transition temperature of the small molecular sugars are low, and the co-melting point and glass transition temperature of high-molecular weight dietary fiber are high, so that higher vaccum freeze-drying temperature can be used, the sublimation rate is significantly increased, and the drying time is shortened.
Other advantages, objects, and features of the present invention will be shown in part through the following description, and in part will be understood by those skilled in the art from study and practice of the present invention.
BRIEF DESCRIPTION OF THE DRAWINGS
Fig. 1 is a appearance diagram of products prepared in various embodiments and comparative examples according to the present invention.
DETAILED DESCRIPTION
The present invention will now be described in further detail concerning the embodiments, to enable a person skilled in the field to practice regarding the literal description of the specification.
It should be noted that the experimental methods described in the following 5 embodiments are all conventional methods unless otherwise specified, and the reagents and materials are commercially available unless otherwise specified. It should be noted that the indicated orientation or positional relationship is based on the orientation or positional relationship shown in the drawings in the description of the present invention, which is only for describing convenience and simplifying description of the present invention, and does not indicate or imply that a device or an element must be located a specific orientation, be constructed and operated in a specific orientation. Therefore, the indicated orientation or positional relationship cannot be understood as a limitation of the present invention.
Embodiment 1
A method for improving texture and color of vacuum freeze-dried restructured apple crispy chips, includes the following steps: pretreatment: selecting red-fleshed apples with uniform maturity and no diseases and insect pests, cleaning, peeling, removing cores, and cutting longitudinal in half; crushing: crushing the red-fleshed apples with a low-temperature nitrogen-filled crusher; pulping: pulping with a pulping machine to obtain an apple pulp; mixing: adding 50 g/kg low ester pectin, 1.5 mg/g calcium chloride, 0.25 g/kg ethyl p-hydroxybenzoate, and 3 wt% dry powder of apple pomace into the apple pulp, mixing, homogenizing to obtain a mixed liquid, wherein the addition amount of substances are based on the weight of the apple pulp; pH adjustment: adjusting pH with citric acid to 3.5; sterilization: sterilizing at 121°C for 15 min, cooling, and pouring into a fermentation tank; fermentation: adding 15 g/kg of a fermentation agent into the fermentation tank, performing fermentation at 30°C for 48 h to obtain a fermentation liquid, wherein a bacterial concentration of the fermentation agent is 8.5 Log (CFU/mL), a ratio of compound lactic acid bacteria and Lactobacillus plantarum is 2:1, and a addition amount of the fermentation agent is based on the weight of the apple pulp; gas-filled pulping: pulping in a sterile and nitrogen-filled environment for 3 min, 6 wherein clean nitrogen gas is continuously introduced into a lower part of a container during the gas-filled pulping process; restructuring: pouring into a a mold tray, slow freezing at -18°C to obtain apple pulp chips with a thickness of 5 mm; wherein the apple pulp chips can be stored at -18°C for a long time, a storage period can reach 12 months, and annual production can be realized; film-coating: soaking the apple pulp chips with a 40 wt% chitosan aqueous solution at -1C for 3 s, flattening on a stainless steel tray at -40°C and placing into a -18°C low-temperature freezer for use; vacuum freeze-drying: performing vacuum freeze-drying of frozen apple pulp chips into a vacuum freeze-drying bin until a moisture content of the frozen apple pulp chips is below 7% to obtain apple crispy chips, wherein a temperature of a cold trap is -50°C, and a temperature of the tray is 50°C; nitrogen-filled packaging: performing nitrogen-filled packaging of the apple crispy chips under protecting from light and isolating oxygen, and storing in a cool and dry place.
Embodiment 2
A method for improving texture and color of vacuum freeze-dried restructured apple crispy chips, includes the following steps: pretreatment: selecting red-fleshed apples with uniform maturity and no diseases and insect pests, cleaning, peeling, removing cores, and cutting longitudinal in half; crushing: crushing the red-fleshed apples with a low-temperature nitrogen-filled crusher; pulping: pulping with a pulping machine to obtain an apple pulp; mixing: adding 10 g/kg low ester pectin, 1 mg/g calcium chloride, 0.012 g/kg sodium ethyl hydroxybenzoate, and 2 wt% dry powder of apple pomace into the apple pulp, mixing, homogenizing to obtain a mixed liquid, wherein the addition amount of substances are based on the weight of the apple pulp; pH adjustment: adjusting pH with malic acid to 3.0; sterilization: sterilizing at 121°C for 15 min, cooling, and pouring into a 7 fermentation tank; fermentation: adding 10 g/kg of a fermentation agent into the fermentation tank, performing fermentation at 30°C for 36 h to obtain a fermentation liquid, wherein a bacterial concentration of the fermentation agent is 8.0 Log (CFU/mL), a ratio of compound lactic acid bacteria and Lactobacillus plantarum is 1:1, and a addition amount of the fermentation agent is based on the weight of the apple pulp; gas-filled pulping: pulping in a sterile and nitrogen-filled environment for 2 min, wherein clean nitrogen gas is continuously introduced into a lower part of a container during the gas-filled pulping process; restructuring: pouring into a mold tray, slow freezing at -18°C to obtain apple pulp chips with a thickness of 3 mm; wherein the apple pulp chips can be stored at -18°C for a long time, a storage period can reach 12 months, and annual production can be realized; film-coating: soaking the apple pulp chips with a 30 wt% chitosan aqueous solution at -1C for 2 s, flattening on a stainless steel tray at -30°C and placing into a -18°C low-temperature freezer for use; vacuum freeze-drying: performing vacuum freeze-drying of frozen apple pulp chips into a vacuum freeze-drying bin until a moisture content of the frozen apple pulp chips 1s below 7% to obtain apple crispy chips, wherein a temperature of a cold trap is -50°C, and a temperature of the tray is 20°C; nitrogen-filled packaging: performing nitrogen-filled packaging of the apple crispy chips under protecting from light and isolating oxygen, and storing in a cool and dry place.
Embodiment 3
A method for improving texture and color of vacuum freeze-dried restructured apple crispy chips, includes the following steps: pretreatment: selecting red-fleshed apples with uniform maturity and no diseases and insect pests, cleaning, peeling, removing cores, and cutting longitudinal in half; crushing: crushing the red-fleshed apples with a low-temperature nitrogen-filled crusher; 8 pulping: pulping with a pulping machine to obtain an apple pulp; mixing: adding 25 g/kg low ester pectin, 2 mg/g calcium chloride, 0.5 g/kg propyl p-hydroxybenzoate, and 5 wt% dry powder of apple pomace into the apple pulp, mixing, homogenizing to obtain a mixed liquid, wherein the addition amount of substances are based on the weight of the apple pulp; pH adjustment: adjusting pH with lactic acid to 3.8; sterilization: sterilizing at 121°C for 15 min, cooling, and pouring into a fermentation tank; fermentation: adding 20 g/kg of a fermentation agent into the fermentation tank, performing fermentation at 37°C for 60 h to obtain a fermentation liquid, wherein a bacterial concentration of the fermentation agent is 9.0 Log (CFU/mL), a ratio of compound lactic acid bacteria and Lactobacillus plantarum is 3:1, and a addition amount of the fermentation agent is based on the weight of the apple pulp; gas-filled pulping: pulping in a sterile and nitrogen-filled environment for 5 min, wherein clean nitrogen gas is continuously introduced into a lower part of a container during the gas-filled pulping process; restructuring: pouring into a a mold tray, slow freezing at -18°C to obtain apple pulp chips with a thickness of 8 mm; wherein the apple pulp chips can be stored at -18°C for a long time, a storage period can reach 12 months, and annual production can be realized; film-coating: soaking the apple pulp chips with a 50 wt% chitosan aqueous solution at OC for 5 s, flattening on a stainless steel tray at -45°C and placing into a -18°C low-temperature freezer for use; vacuum freeze-drying: performing vacuum freeze-drying of frozen apple pulp chips into a vacuum freeze-drying bin until a moisture content of the frozen apple pulp chips is below 7% to obtain apple crispy chips, wherein a temperature of a cold trap is -50°C, and a temperature of the tray is 80°C; nitrogen-filled packaging: performing nitrogen-filled packaging of the apple crispy chips under protecting from light and isolating oxygen, and storing in a cool and dry place. 9
Embodiment 4
A method for improving texture and color of vacuum freeze-dried restructured apple crispy chips is the same as that in Embodiment 1, and the difference is that adding 0.25 g/kg sodium methyl p-hydroxybenzoate instead of 0.25 g/kg ethyl p-hydroxybenzoate in the mixing step.
Embodiment 5
A method for improving texture and color of vacuum freeze-dried restructured apple crispy chips is the same as that in Embodiment 1, and the difference is that adding 0.25 g/kg p-hydroxybenzoic acid instead of 0.25 g/kg ethyl p-hydroxybenzoate in the mixing step.
Comparative Example 1
A preparation method of apple crispy chips is the same as that in Embodiment 1, and the difference is that adding 0.25 g/kg flavone instead of 0.25 g/kg ethyl p-hydroxybenzoate in the mixing step.
Comparative Example 2
A preparation method of apple crispy chips is the same as that in Embodiment 1, and the difference is that adding 0.25 g/kg ferulic acid instead of 0.25 g/kg ethyl p-hydroxybenzoate in the mixing step.
Comparative Example 3
A preparation method of apple crispy chips is the same as that in Embodiment 1, and the difference is that adding 0.25 g/kg water instead of 0.25 g/kg ethyl p-hydroxybenzoate in the mixing.
Comparative Example 4
A preparation method of apple crispy chips is the same as that in Embodiment 1, and the difference is that adding 50 g/kg water instead of 50 g/kg low ester pectin.
Comparative Example 5
A preparation method of apple crispy chips is the same as that in Embodiment 1, and the difference is that adding 50 g/kg high ester pectin instead of 50 g/kg low ester pectin.
Comparative Example 6 10
A preparation method of apple crispy chips is the same as that in Embodiment 1, and the difference is that the preparation method does not include introducing nitrogen gas, and only include pulping in a sterile and environment.
Comparative Example 7
A preparation method of apple crispy chips, includes the following steps: pretreatment: selecting red-fleshed apples with uniform maturity and no diseases and insect pests, cleaning, peeling, removing cores, and cutting longitudinal in half; crushing: crushing the red-fleshed apples with a low-temperature nitrogen-filled crusher; pulping: pulping with a pulping machine to obtain an apple pulp; sterilization: sterilizing at 121°C for 15 min; vacuum freeze-drying: pouring the apple pulp into a mold tray, performing vacuum freeze-drying of the apple pulp into a vacuum freeze-drying bin until a moisture content of the frozen apple pulp chips is below 7% to obtain apple crispy chips, wherein a temperature of a cold trap is -50°C, a temperature of the tray is 50°C, and the thickness of the apple pulp poured into the mold tray is 5 mm; nitrogen-filled packaging: performing nitrogen-filled packaging of the apple crispy chips under protecting from light and isolating oxygen, and storing in a cool and dry place.
Quality detection of apple crispy chips 1. detection method
Determination of anthocyanin retention rate (%o)
Total content of anthocyanin in a sample is determined by ultraviolet spectrophotometry, including: extracting anthocyanin in the sample with a 2% methanol solution of hydrochloric acid, filtering, determining at 530nm, calculating the total content of anthocyanin using a standard curve.
Determination of color difference value (AE value)
The color of the apple crispy chips is determined with a color difference instrument. In this experiment, AL, Aa, Ab, and AE represent the color difference values between the color (I, a, b) of a tested sample and the color (L* a* b*) of a 11 fresh sample, and AE is calculated according to the following formula:
AE=N-L) +Ca-a> +(b-b")
Wherein, ZL and L* represent a lightness value of the tested sample and the fresh sample, respectively; a and a™ represent a red green value of the tested sample and the fresh sample, respectively, » and b* represent a yellow blue value of the tested sample and the fresh sample, respectively; AL represents a total color difference value.
Determination of co-melting point
The co-melting point of the tested sample is determined by a resistance method, including: freezing complete of apple pulp at -40°C, gradual increasing temperature, and detecting the resistance of the apple pulp during the increasing temperature process, wherein the co-melting point is the temperature when the resistance begins to decrease rapidly.
Judgment of shelf life
Storing a product at 25°C to track the quality of the product, the end of the shelf life is the time when anthocyanin in the product is degraded by more than 50% or a value is declined by more than 20%.
Determination of hardness and brittleness
The determination of hardness and brittleness is performed by TA-XT21/50 type physical property tester, including: selecting the apple crispy chips with similar shape and size for texture determination, quick taking out the apple crispy chips from a package, performing a cutting test with the physical property tester, repeating 10 times, and finally taking an average value. The brittleness is expressed by the number of peaks produced by the test, the unit is "number", and the test value increases in a positive correlation within a certain range. The more peaks, the better the crispness of the apple crispy chips will be, otherwise, the worse the crispness of the apple crispy chips will be.
Pore characteristics analysis
The pore characteristics analysis is carried out by micro-CT scan, and an average pore diameter (um) and a pore wall thickness (um) inside a sample are obtained by 12 analysis with a software of the micro-CT.
Determination of probiotic content:
The determination of lactic acid bacteria is performed by adopting the national standard GB 4789.35-2016 National Food Safety Standard-Food Microbiological
Examination: Lactic Acid Bacteria. 2. Detection results
The Detection results of Embodiments 1-5 and Comparative Examples 1-7 are shown as Table 1 and Table 2, respectively.
Table 1 Detection results of Embodiments 1-5
TR
CC
EE
Table 2 Detection results of Comparative Examples 1-7
Eb EEE mn Ja [7 Ju J Jo
Color difference value (AE (3.35 |2.65 |546 |446 |246 |1.53 | 10.89 value) sa naaa nn fo 13 rage [o7 [53 [on [a [ee [nn
It can be seen from the Table 1 that the anthocyanin retention rate of the restructured apple crispy chips prepared by the method of Embodments 1-5 is above 86%, which indicates that anthocyanin is efficiently retained. The color difference value is below 1.53, which indicates that the method of the present invention has excellent color protection efficiency. The thicker the average pore diameter and the average pore wall thickness, the more units of the restructured apple crispy chips which occurs single disintegration in a texture compression test, the more the number of brittleness peaks in a texture analyzer, the stronger the crispy taste of the restructured apple crispy chips, the higher the quality of the product as a crispy chips.
The brittleness is above 48, which indicates the restructured apple crispy chips have good brittleness. The apple crispy chips prepared by a tranditional method (Comparative Example 7) have lower anthocyanin retention rate, higher color difference value, lower brittleness.
Compared Embodiment 1 with Comparative Example 1, Comparative Example 2, and Comparative Example 3, it can be seen from Table 1 and Table 2 that the anthocyanin retention rate of the apple crispy chips is significantly reduced, the color difference value is increased, and the brittleness is reduced due to flavones, ferulic acid, or water instead of ethyl p-hydroxybenzoate, which indicates that ethyl p-hydroxybenzoate is irreplaceable.
It can be seen from the comparison between Embodiment 1 and Comparative
Example 4 that the anthocyanin retention rate of the apple crispy chips is significantly reduced, the color difference value is increased, and the brittleness is reduced due to water instead of low ester pectin, which indicates that low ester pectin is irreplaceable.
It can be seen from the comparison of Embodiment 1 and Comparative Examples 1-4 that ethyl p-hydroxybenzoate and low ester pectin have a synergistic effect to increase the anthocyanin retention rate, reduce the color difference value, and 14 simultaneously increase the brittleness.
It can be seen from the comparison of Embodiment 1 and Comparative Example that ethyl p-hydroxybenzoate and high ester pectin have a positive synergistic effect.
However, the positive synergistic effect is inferior to that of ethyl p-hydroxybenzoate 5 and low ester pectin.
It can be seen from the comparison between Embodiment 1 and Comparative
Example 6 that introducing nitrogen gas can significantly improve the brittleness of final product in the gas-filled pulping step.
The appearances of final products are as shown in Fig. 1. From left to right, the first row is the appearances of final products of Embodiments 1-5 and Comparative
Example 1, successively, and the anthocyanin retention rates are 92%, 86%, 88%, 90%, 89%, 70%, respectively. The second row is the appearances of final products of
Comparative Example 2-7, successively, the anthocyanin retention rates are 75%, 62%, 72%, 80%, 88%, 43%, respectively. Red color of Embodiment 1 and
Embodiment 4 is the reddest, and the anthocyanin retention rate is also the highest.
Although the embodiments of the present invention have been disclosed above, they are not limited to the applications previously mentioned in the specification and embodiments and can be applied in various fields suitable for the present invention.
For an ordinary skilled person in the field, other changes may be easily achieved.
Therefore, without departing the general concept defined by the claims and their equivalents, the present invention is not limited to particular details and embodiments shown and described herein. 15

Claims (10)

CONCLUSIESCONCLUSIONS 1. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips, omvattende de volgende stappen: - stap één: het schoonmaken, het schillen, het verwijderen van kernen, het breken, en het verpulpen van appels om een appelpulp te verkrijgen; - stap twee: het toevoegen van 10 tot 50 g/kg laag-esterpectine, 1 tot 2 mg/g calciumchloride, 0,012 tot 0,5 g/kg p-hydroxybenzoëzuur of zijn derivaten, en 2 tot 5 gew.% droog poeder van appelafvallen aan de appelpulp, het mengen, en het homogeniseren om een gemengde vloeistof te verkrijgen; - stap drie: het instellen van de pH van de gemengde vloeistof met organisch zuur op 3,0 tot 3,8, het steriliseren en het koelen; - stap vier: het toevoegen van 10 tot 20 g/kg fermentatiemiddel, het uitvoeren van fermentatie bij 30 °C gedurende 48 uur om een fermentatievloeistof te verkrijgen, waarbij het fermentatiemiddel wordt bereid door het mengen van samengestelde melkzuurbacteriën en Lactobacillus plantarum in een verhouding van 2: 1; - stap vijf: het verpulpen in een steriele omgeving gedurende 2 tot 5 minuten, waarbij stikstofgas wordt geïntroduceerd in de fermentatievloeistof tijdens het verpulpenproces; - stap zes: het invriezen bij -18 °C om appelpulpblokken te verkrijgen met een dikte van 3 tot 8 mm; - stap zeven: het weken met een 30 tot 50 gew.% chitosan- wateroplossing bij -1 tot 0 °C gedurende 2 tot 5 seconden, het afvlakken op een dienblad bij -40 °C en het invriezen bij -18 °C; - stap acht: het uitvoeren van vacuümvriesdrogen om krokante appelchips te verkrijgen; waarbij de toegevoegde stofhoeveelheden in stap twee en in stap vier respectievelijk gebaseerd zijn op het gewicht van de appelpulp.A method for improving texture and color of vacuum-freeze-dried recombined crispy apple chips, comprising the following steps: - step one: cleaning, peeling, de-coring, crushing, and pulping apples to obtain an apple pulp to acquire; - step two: adding 10 to 50 g/kg low ester pectin, 1 to 2 mg/g calcium chloride, 0.012 to 0.5 g/kg p-hydroxybenzoic acid or its derivatives, and 2 to 5% by weight dry powder of apple pomace to the apple pulp, mixing, and homogenizing to obtain a mixed liquid; - step three: adjusting the pH of the mixed liquid with organic acid to 3.0 to 3.8, sterilizing and cooling; - step four: adding 10 to 20 g/kg of fermentation agent, carrying out fermentation at 30°C for 48 hours to obtain a fermentation liquor, the fermentation agent being prepared by mixing compound lactic acid bacteria and Lactobacillus plantarum in a ratio of 2:1; - step five: pulping in a sterile environment for 2 to 5 minutes, introducing nitrogen gas into the fermentation liquid during the pulping process; - step six: freezing at -18 °C to obtain apple pulp blocks with a thickness of 3 to 8 mm; - step seven: soaking with a 30 to 50 wt% chitosan water solution at -1 to 0 °C for 2 to 5 seconds, flattening on a tray at -40 °C and freezing at -18 °C; - step eight: performing vacuum freeze drying to obtain crispy apple chips; wherein the added amounts of substance in step two and in step four are respectively based on the weight of the apple pulp. 2. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips volgens conclusie 1, met het kenmerk, dat 16 p-hydroxybenzoézuurderivaat een of een combinatie is van ethyl-p-hydroxybenzoaat, natriumethyl-p-hydroxybenzoaat, propyl-p-hydroxybenzoaat en natriummethyl-p-hydroxybenzoaat.2. A method for improving texture and color of vacuum-freeze-dried recombined crispy apple chips according to claim 1, characterized in that 16 p-hydroxybenzoic acid derivative is one or a combination of ethyl p-hydroxybenzoate, sodium ethyl p-hydroxybenzoate, propyl p-hydroxybenzoate and sodium methyl p-hydroxybenzoate. 3. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips volgens conclusie 1 of 2, met het kenmerk, dat in stap drie de sterilisatietemperatuur 121 °C is en de sterilisatietijd 15 minuten.A method for improving texture and color of vacuum-freeze-dried recombined crispy apple chips according to claim 1 or 2, characterized in that in step three the sterilization temperature is 121°C and the sterilization time is 15 minutes. 4. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips volgens conclusie 1, 2 of 3, met het kenmerk, dat de bacteriële concentratie van het fermentatiemiddel 8,0 tot 9,0 Log (CFU/ml) is.A method for improving texture and color of vacuum-freeze-dried recombined crispy apple chips according to claim 1, 2 or 3, characterized in that the bacterial concentration of the fermentation agent is 8.0 to 9.0 Log (CFU/ml) . 5. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips volgens een der voorgaande conclusies, met het kenmerk, dat in stap zes de appelpulp tijdens het invriezen in een vormdienblad wordt geplaatst.5. Method for improving texture and color of vacuum-freeze-dried recombined crispy apple chips according to any one of the preceding claims, characterized in that in step six the apple pulp is placed in a mold tray during freezing. 6. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips volgens een der voorgaande conclusies, met het kenmerk, dat in stap 8 de krokante appelchips worden onderworpen aan de licht- en zuurstofdichte verpakking.6. Method for improving texture and color of vacuum-freeze-dried recombined crispy apple chips according to any one of the preceding claims, characterized in that in step 8 the crispy apple chips are subjected to the light- and oxygen-tight packaging. 7. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips volgens een der voorgaande conclusies, met het kenmerk, dat in stap één het breken wordt uitgevoerd in een met stikstof gevulde breker met lage temperatuur.A method for improving texture and color of vacuum-freeze-dried recombined crispy apple chips according to any one of the preceding claims, characterized in that in step one the crushing is carried out in a nitrogen-filled crusher at a low temperature. 8. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips volgens een der voorgaande conclusies, met het kenmerk, dat de appelvariéteit roodvlezige appel is..8. A method for improving texture and color of vacuum-freeze-dried recombined crispy apple chips according to any one of the preceding claims, characterized in that the apple variety is red-fleshed apple. 9. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips volgens een der voorgaande conclusies, met het kenmerk, dat organisch zuur een of een combinatie is van citroenzuur, appelzuur en melkzuur.9. Method for improving texture and color of vacuum-freeze-dried recombined crispy apple chips according to any one of the preceding claims, characterized in that organic acid is one or a combination of citric acid, malic acid and lactic acid. 10. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips volgens een der voorgaande conclusies, met 17 het kenmerk, dat samengestelde melkzuurbacterién één of een combinatie zijn van Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus rhamnosus, Streptococcus thermophilus.10. Method for improving texture and color of vacuum-freeze-dried recombined crispy apple chips according to any one of the preceding claims, characterized in that composite lactic acid bacteria are one or a combination of Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus rhamnosus, Streptococcus thermophilus. 1818
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