CN101543278A - Preparation method for expansion jujube crisp slices - Google Patents
Preparation method for expansion jujube crisp slices Download PDFInfo
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- CN101543278A CN101543278A CN200910022375A CN200910022375A CN101543278A CN 101543278 A CN101543278 A CN 101543278A CN 200910022375 A CN200910022375 A CN 200910022375A CN 200910022375 A CN200910022375 A CN 200910022375A CN 101543278 A CN101543278 A CN 101543278A
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Abstract
The invention relates to a preparation method for expansion jujube crisp slices. Non-fried expansion fruit and vegetable is a novel fruit and vegetable dried product subsequent to a traditional fruit and vegetable dried product, a vacuum frozen and dried product and a vacuum low-temperature fried fruit and vegetable crisp slice. The expansion fruit and vegetable crisp slice has the advantages of low fat, low calorie, high fiber, rich vitamins and minerals, and the like, and the prior flavor of the fruit and vegetable is concentrated. At present, a method for directly expanding fresh jujubes is not reported at home and aboard. The invention adopts the technological process of producing the expansion jujube crisp slice taking the fresh jujube as the raw material: the fresh jujubes-washing-enucleation-section-expansion-cooling-sorting-packaging-expansion jujube crisp slices. The invention has the advantages as followings: firstly, the materials are not needed to carry out sugar permeability treatment or pre-drying treatment, so that the processing procedure is simplified; secondly, pressure-difference expansion is adopted, and the defects of high oil content and short shelf life of the prior production of jujube expansion by vacuum frying are overcome; and thirdly, pressure difference is increased, thereby the expansion effect of the jujube crisp slices is favorable.
Description
Technical field:
The present invention relates to a kind of preparation method of expansion jujube crisp slices.
Background technology
Date has long cultivation history in China, and the existing jujube woods area in the whole nation is about more than 46.67 ten thousand hectares, produces 2000000 kilograms of bright jujubes per year.Wherein two mountains, two rivers and Shaanxi planting area maximum account for more than 90% of national date output.
Date have the laudatory title of " vitamin pill ", has become worldwide nutraceutical.The dietotherapy of date, medical and health-care effect, north source history is discussed in 42 kinds of fruits in " common people's requirement ", and jujube ranks first, the famous medicine scholar of Ancient Times in China Li Shizhen (1518-1593 A.D.) is commented date: " ripe then edible; but universe dried meat then, when Feng Jian can help, sufferings can be prepared against medicine; auxiliary grain food is to support the people's livelihood ", according to the Compendium of Material Medica record, " the date smell is sweet, flat, nontoxic ", functions such as " profit cardiopulmonary, cough-relieving, tonifying five zang organses ... ".Modern science the man discover, closed CAMP and cyclic GMP in the date, and having the growth of cancer cells of inhibition and making cancerous cell transformation is Normocellular usefulness. simultaneously hypertension, coronary heart disease there are good result.If it is processed as serial elaboration, still be easy to storage, the characteristics of being convenient to transport, not only instant. but also can be with the nourishment maintenance body.
At present, the date converted products mainly contains: the expanded jujube sheet of dried jujube, candied date and a spot of lower temperature vacuum frying.Through our investigation for many years, the consumer is very strong to the defective reaction that lower temperature vacuum frying puffed fruit-vegetable product exists, and the one, product contains grease, has had a strong impact on the mouthfeel of product, and the 2nd, the shelf-life is short, and product easily produces rancidity.Therefore market and consumer are badly in need of non-frying-expansion product, to satisfy market and consumer demand.
Non-frying-expansion fruits and vegetables are described as " 21st century food " by international food circle, be the fruit vegetable dry products after traditional fruit and vegetable dryness product, vacuum freeze drying product, vacuum low-temperature frying fruit and vegetable crisp chip.Puffed vegetable fruit crisp slice has low fat, low in calories, high fiber, is rich in characteristics such as vitamin and mineral matter, has concentrated the original local flavor of fruits and vegetables.Specifically, fruit and vegetable dilated product has five big characteristics: a green natural: fruit and vegetable dilated product generally all be directly dry, expanded making, work in-process does not add pigment and other additive etc.; B is best in quality: the puffed fruit-vegetable product has good crisp brittleness, and mouthfeel is good; C is nutritious.Fruit and vegetable dilated product is without technology such as broken, as to squeeze the juice, concentrate, keep and concentrated the multiple nutritional components of fresh fruit, as vitamin, cellulose, mineral matter etc., through dried product, not only possessed intrinsic low in calories, the low fat characteristics of fruits and vegetables, and the fruits and vegetables powder made from Juice, with Juice compares, and can keep more nutritional labeling in the fruits and vegetables; The d instant: fruit and vegetable dilated product can be used to produce novel, natural green puffed snack, and is easy to carry, is easy to eat; E is easy to store: the water content of puffed fruit-vegetable product is unfavorable for the growth of microorganism breeding generally below 7%, can long preservation; In addition, this product has overcome the shortcoming that contains a small amount of grease in the lower temperature vacuum frying fruit and vegetable food, is difficult for causing that the bad quality that waits spoiled by rancid oil or fat changes.
Therefore the non-frying-expansion product of date has higher development value and vast market prospect.
At present, utilizing fresh Chinese dates directly to carry out expanded method does not appear in the newspapers both at home and abroad.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of expansion jujube crisp slices, this method operation is simple, and expansion effect is good.
The technical solution used in the present invention is:
(1) raw material is handled: get fresh Chinese dates, and expanded through treating after cleaning, stoning, the section (0.3 centimetre of slice thickness);
(2) pressure-difference and puffing: earlier temperature in the Bulking tank is raised to 100 ℃～120 ℃, open Bulking tank, after handling, treat that expanded date raw material is positioned in the Bulking tank, maintain the temperature at 90 ℃～100 ℃, simultaneously the Bulking tank internal pressure is raised to 0.2MPa～0.3MPa, and kept 10 minutes, moment is depressurized to vacuum state then; Cool the temperature to 75 ℃～85 ℃; Dry 100～130 minutes, cooled off 45～60 minutes with 10 ℃～15 ℃ recirculated water at last, obtain expansion jujube crisp slices.
The expanded raw material of described date only passes through cleaning, stoning, slicing treatment, does not need pre-dried or ooze the sugar processing to wait other processing.
Temperature before the described pressure-difference and puffing step-down is 95 ℃, and the Bulking tank internal pressure is 0.3MPa, and keeps 10 minutes; The vacuum of described vacuum state is-0.098MPa; Described baking temperature is 80 ℃, and be 100 minutes drying time; Described chilling temperature is 15 ℃, and be 45 minutes cool time.
Described moment depressurization step be by vacuum tank (be evacuated in advance vacuum for-0.098MPa) open step-down with expanded tank connected magnetic valve moment.
Described magnetic valve moment opens in 2 seconds and finishes.
Adopt the present invention can produce jujube crisp slices effectively.
The advantage of the inventive method is as follows:
(1) material need not ooze sugar or pre-dried, has simplified manufacturing procedure;
(2) adopt pressure-difference and puffing, overcome present vacuum frying and carried out oil-containing and short defective of shelf-life in the expansion jujube production;
(3) adopt outer pressurization, increased pressure differential, make the expansion effect of jujube crisp slices better.
The specific embodiment
The present invention is a kind of expansion jujube crisp slices and preparation, and its technological process is: fresh Chinese dates → cleaning → stoning → section → expanded → cooling → letter sorting → packing → expansion jujube crisp slices.
Concrete operations are:
Raw material is handled: get fresh Chinese dates, treat expanded after cleaning, stoning, section (0.3 centimetre of slice thickness).
Expanded: as earlier temperature in the Bulking tank to be raised to 110 ℃, open Bulking tank, to treat after handling well that expanded date raw material is positioned in the Bulking tank, maintain the temperature at 95 ℃, simultaneously the Bulking tank internal pressure is raised to 0.3MPa, and kept 10 minutes, moment is depressurized to vacuum state then, this moment balance vacuum-more than the 0.068MPa, start vacuum system, vacuum is raised to-0.098MPa; Close magnetic valve, temperature in the Bulking tank is reduced to 80 ℃; After this opened magnetic valve every 15 minutes, start vacuum system, vacuum is maintained-0.098MPa, and kept 10 minutes, close magnetic valve. so circulate after 5 times, start cooling system, the recirculated cooling water temperature is 15 ℃, cooled off 45 minutes, and removed vacuum, obtain expansion jujube crisp slices.
Specific embodiment:
Raw material is handled: get fresh Chinese dates 6Kg, obtain 4 kilograms and treat expanded date raw material after cleaning, stoning, section (0.3 centimetre of slice thickness).
Expanded: as earlier temperature in the Bulking tank to be raised to 110 ℃, open Bulking tank, after handling, treat that expanded date raw material is positioned in the Bulking tank, maintain the temperature at 95 ℃, simultaneously the Bulking tank internal pressure is raised to 0.3MPa, and kept 10 minutes, moment is depressurized to vacuum state then, this moment balance vacuum-more than the 0.068MPa, start vacuum system, vacuum is dropped to-0.098MPa; Close magnetic valve, temperature in the Bulking tank is reduced to 80 ℃; After this opened magnetic valve every 15 minutes, start vacuum system, vacuum is maintained-0.098MPa, and kept 10 minutes, close magnetic valve. so circulate after 5 times, start cooling system, the recirculated cooling water temperature is 15 ℃, cooled off 45 minutes, and removed vacuum, obtain 1.12 kilograms of expansion jujube crisp slices.
Claims (4)
1, a kind of method for preparing expansion jujube crisp slices is characterized in that: the step of described preparation expansion jujube crisp slices method is as follows:
(1) raw material is handled: get fresh Chinese dates, through cleaning, stoning, section, 0.3 centimetre of slice thickness is treated expanded;
(2) pressure-difference and puffing: earlier temperature in the Bulking tank is raised to 100 ℃～120 ℃, open Bulking tank, date raw material after handling is positioned in the Bulking tank, maintain the temperature at 90 ℃～100 ℃, simultaneously the Bulking tank internal pressure is raised to 0.2MPa～0.3MPa, and kept 10 minutes, moment is depressurized to vacuum state then; Cool the temperature to 75 ℃～85 ℃; Dry 100～130 minutes, cooled off 45～60 minutes with 10 ℃～15 ℃ recirculated water at last, obtain expansion jujube crisp slices.
2, a kind of method for preparing expansion jujube crisp slices according to claim 1 is characterized in that: the temperature before the described pressure-difference and puffing step-down is 95 ℃, and the Bulking tank internal pressure is 0.3MPa, and keeps 10 minutes; The vacuum of described vacuum state is-0.098MPa; Described baking temperature is 80 ℃, and be 100 minutes drying time; Described chilling temperature is 15 ℃, and be 45 minutes cool time.
3, a kind of method for preparing expansion jujube crisp slices according to claim 2 is characterized in that: described moment depressurization step be to open step-down by vacuum tank and expanded tank connected magnetic valve moment.
4, a kind of method for preparing expansion jujube crisp slices according to claim 3, it is characterized in that: described magnetic valve was opened in 2 seconds.
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| CN2009100223757A CN101543278B (en) | 2009-05-06 | 2009-05-06 | Preparation method for expansion jujube crisp slices |
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| CN2009100223757A CN101543278B (en) | 2009-05-06 | 2009-05-06 | Preparation method for expansion jujube crisp slices |
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| CN101543278A true CN101543278A (en) | 2009-09-30 |
| CN101543278B CN101543278B (en) | 2011-11-23 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038150A (en) * | 2010-12-01 | 2011-05-04 | 陕西农产品加工技术研究院 | Preparation method of instant chickpea |
| CN103027103A (en) * | 2012-12-26 | 2013-04-10 | 山东沾化浩华果汁有限公司 | Processing method for non-fried vacuum-frozen puffed winter jujubes |
| CN103141559A (en) * | 2013-03-27 | 2013-06-12 | 山东鼎力枣业食品集团有限公司 | Processing method for vacuum frozen dried puffed fresh golden silk jujube |
| CN103141784A (en) * | 2013-03-27 | 2013-06-12 | 山东沾化浩华果汁有限公司 | Vacuum freeze drying puffing processing method of fig |
| CN103141564A (en) * | 2013-03-27 | 2013-06-12 | 山东沾化浩华果汁有限公司 | Vacuum freezing puff-drying processing method of hawthorn |
| CN103404810A (en) * | 2013-08-28 | 2013-11-27 | 陕西科技大学 | Preparation method for instant full-jujube powder |
| CN103621933A (en) * | 2013-12-07 | 2014-03-12 | 广西大学 | Preparation method for puffed sandwich crispy date |
| CN104855891A (en) * | 2015-04-29 | 2015-08-26 | 兴化市联富食品有限公司 | A production method of puffed sweet potatoes with a bacon flavor |
| CN108464464A (en) * | 2018-03-02 | 2018-08-31 | 宁夏中玺枣业股份有限公司 | The clear-cut piece of fresh dates and processing technology |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015304B (en) * | 2006-12-18 | 2010-12-08 | 中国农业科学院农产品加工研究所 | Swelling pineapple and preparation thereof |
| CN100490672C (en) * | 2006-12-18 | 2009-05-27 | 中国农业科学院农产品加工研究所 | Puffed peach and its making process |
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2009
- 2009-05-06 CN CN2009100223757A patent/CN101543278B/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038150A (en) * | 2010-12-01 | 2011-05-04 | 陕西农产品加工技术研究院 | Preparation method of instant chickpea |
| CN103027103A (en) * | 2012-12-26 | 2013-04-10 | 山东沾化浩华果汁有限公司 | Processing method for non-fried vacuum-frozen puffed winter jujubes |
| CN103141559A (en) * | 2013-03-27 | 2013-06-12 | 山东鼎力枣业食品集团有限公司 | Processing method for vacuum frozen dried puffed fresh golden silk jujube |
| CN103141784A (en) * | 2013-03-27 | 2013-06-12 | 山东沾化浩华果汁有限公司 | Vacuum freeze drying puffing processing method of fig |
| CN103141564A (en) * | 2013-03-27 | 2013-06-12 | 山东沾化浩华果汁有限公司 | Vacuum freezing puff-drying processing method of hawthorn |
| CN103141784B (en) * | 2013-03-27 | 2014-01-08 | 山东沾化浩华果汁有限公司 | Vacuum freeze drying puffing processing method of fig |
| CN103404810A (en) * | 2013-08-28 | 2013-11-27 | 陕西科技大学 | Preparation method for instant full-jujube powder |
| CN103621933A (en) * | 2013-12-07 | 2014-03-12 | 广西大学 | Preparation method for puffed sandwich crispy date |
| CN104855891A (en) * | 2015-04-29 | 2015-08-26 | 兴化市联富食品有限公司 | A production method of puffed sweet potatoes with a bacon flavor |
| CN108464464A (en) * | 2018-03-02 | 2018-08-31 | 宁夏中玺枣业股份有限公司 | The clear-cut piece of fresh dates and processing technology |
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| Publication number | Publication date |
|---|---|
| CN101543278B (en) | 2011-11-23 |
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Granted publication date: 20111123 Termination date: 20210506 |