CN101816398A - Preparation method of microwave vacuum puffing pumpkin chips - Google Patents

Preparation method of microwave vacuum puffing pumpkin chips Download PDF

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Publication number
CN101816398A
CN101816398A CN201010146856A CN201010146856A CN101816398A CN 101816398 A CN101816398 A CN 101816398A CN 201010146856 A CN201010146856 A CN 201010146856A CN 201010146856 A CN201010146856 A CN 201010146856A CN 101816398 A CN101816398 A CN 101816398A
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pumpkin
vacuum
microwave vacuum
microwave
preparation
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CN201010146856A
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CN101816398B (en
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汤凤霞
何传波
魏好程
陈秀清
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Jimei University
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Jimei University
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Abstract

The invention discloses a preparation method of microwave vacuum puffing pumpkin chips. Fresh pumpkin serves as the main raw material and is prepared into pumpkin chip leisure instant food by cleaning, removing bladder, cutting into blocks, pulping, burdening, cooking, cooling, shaping, microwave vacuum puffing and packaging. The technical scheme of the invention is characterized by introducing in the microwave vacuum puffing technology and effectively reserving the original color, fragrance, taste, nutrition and active ingredients of pumpkin by two stages of microwave vacuum drying. The product is nice and crunchy, contains low grease and low sugar content and has the characteristics of mellow taste, abundant nutrition and active ingredients and long shelf life, is safe and sanitary. The preparation method has short processing time, low energy consumption and easy popularization and application. The preparation process of the invention does not add pigments, essence and preservative and is a natural nutrition and health leisure food.

Description

The preparation method of microwave vacuum puffing pumpkin chips
Technical field
The present invention relates to a kind of food processing technology field, particularly relate to the preparation method of microwave vacuum puffing pumpkin chips.
Background technology
Pumpkin nutrient is abundant, and heat is low, also has anticancer effect.Pumpkin contains protein, carbohydrate, fat, cellulose, calcium, phosphorus, iron, and zinc, chromium, carrotene, vitamin C, adenine, arginine, citrulling, asparatate, trigonelline, sweet mellow wine etc. are to material of human body beneficial etc.Motherland's traditional Chinese medicine and pharmacy thinks that pumpkin flavor warm in nature is sweet, goes into spleen, stomach warp, has the function of tonifying middle-Jiao and Qi, anti-inflammatory analgetic, detoxifcation desinsection.Through modern medicine study, pumpkin can effectively prevent and treat some pathologies of hypertension, diabetes and liver, is called as one of " anti-cancer food ".The effect of the original protection cell of the vitamin A that is rich in pumpkin mucous membrane; Pectin in the pumpkin can delay the absorption of enteron aisle to sugar and lipid, neutralization, removing heavy metal of body and part agricultural chemicals; Cyclopropyl amino acid CTY in the pumpkin can promote the pancreas excreting insulin, increases the content of Glut-2, and zinc, chromium are the important component parts of insulin simultaneously, and insulin cell has been played protective effect, so pumpkin has the positive effect of prevention and treatment diabetes; The contained sweet mellow wine of pumpkin has the defaecation effect, can reduce that toxin endangers human body in the ight soil, to preventing colon cancer its function is arranged; Physiological activators such as the alkaloid in the pumpkin, trigonelline can be eliminated and catalytic decomposition carcinogen nitrosamine and anti-effectively curing cancers; Squash polyoses can be removed cholesterol, prevents artery sclerosis; Contain abundant citrulling in the pumpkin, can drive away parasites such as roundworm, tapeworm, fasciolopsis and blood fluke.
Pumpkin is integrated with nutritious, health-care efficacy and medical value, becomes a kind of modern nutritional health food.In the at present relevant pumpkin processing leisure food, mainly be to be major ingredient with flour, pumpkin is an auxiliary material, the polysaccharide heavy wool, through high temperature baking Pumpkin Puff or fried pumpkin flake products, the heat height, the hot conditions in the processing has been destroyed the nutritional labeling in the pumpkin, and high grease makes corruption easily takes place in the storage life that the nutrition of pumpkin, health care and medical value are difficult to demonstrate fully.
Summary of the invention
It is primary raw material with fresh pumpkin that the object of the invention is to provide a kind of, has kept the preparation method of the crisp microwave vacuum puffing pumpkin chips of local flavor, color and luster and nutrition, the mouthfeel of pumpkin to greatest extent.
For achieving the above object, technical scheme of the present invention is:
The present invention is a kind of preparation method of microwave vacuum puffing pumpkin chips, and it may further comprise the steps:
(1) raw material: select not have and to rot, not have 100 parts in deliquescing, epidermis is smooth, meat is Chinese red, raciness pumpkin;
(2) clean: with the filth on clear water flush away pumpkin surface.
(3) remove capsule: the pumpkin of cleaning is removed base of fruit, use cutter cutting two halves then, go to be cut into bulk behind capsule, the seed;
(4) making beating: will go the pumpkin behind the capsule to add 10~30 parts of water making beating;
(5) allotment: add 10~35 parts of starch, 10~35 parts of flour, 2~10 portions of edible oils, 5~15 parts of white sugar and stir, make crushed pumpkin group;
(6) boiling: the pumpkin slurry is put on the steamer steaming tray water proof cook the back and take out;
(7) cooling, moulding: the pumpkin sheet after the boiling is cooled to room temperature, is pressed into disk or is cut into oblong-shaped;
(8) micro-wave vacuum: the pumpkin disk after will being shaped places microwave vacuum dryer, carry out segmentation microwave drying: phase I drying wherein, keep dry indoor vacuum-30~-65kPa, microwave power selects 25W/g~50W/g, baking temperature is controlled at 75-85 ℃, in the drying time 8min; Vacuum-30 in the second stage drying, hothouse~-65kPa, microwave power is selected 15W/g~40W/g, and baking temperature is controlled at below 50 ℃, and being dried to moisture is below 5%;
(9) packing: adopt high-barrier food-grade aluminum foil compound bag to pack, to guarantee the crisp brittleness of product.
After adopting technique scheme, the present invention has the following advantages:
1. the puffing pumpkin chips leisure instant product of using fresh pumpkin effectively to combine with the Cereals group food in making and processing, product helps improving the nutritive value of product with effective combination of nutrition and health care function of pumpkin with rice and flour.
2. adopted microwave vacuum drying technology in making, microwave drying is to utilize the polar molecule in the medium to vibrate the generation frictional heat in electromagnetic field, and field energy changes heat energy into, thereby reaches the purpose of heating, and it is fast to have speed, and the time is short, the advantage of efficient energy-saving.And vacuum environment can reduce baking temperature effectively, avoids the heat-sensitive ingredients in the pumpkin to destroy, and the oxidation Decomposition of easy oxidizing component, improves the quality of products.Micro-wave vacuum can keep the original color of pumpkin and various nutrition and physiologically active ingredient to greatest extent.Microwave has sterilization, has guaranteed the safe and sanitary of product.
3. make local flavor, color and luster and the nutrition that product has kept pumpkin to greatest extent, mouthfeel is crisp, and shelf life is long, instant bagged, characteristics such as safety and sanitation.
Therefore, adopt the microwave vacuum puffing technology, it is low to solve in existing high temperature baking or the fried processing pumpkin ready-to-eat food pumpkin content, the oil content height, be difficult for preservation, weak flavor, cost height, long-term edible to the disadvantageous problem of health, and the local flavor, color and luster and the nutrition that have kept pumpkin to greatest extent, mouthfeel is crisp, can be used as popular leisure food.
Description of drawings
Fig. 1 is a microwave vacuum puffing pumpkin chips manufacture craft flow chart of the present invention.
The specific embodiment
Embodiment 1:
The present invention is a kind of preparation method of microwave vacuum puffing pumpkin chips, and it may further comprise the steps:
(1) raw material: select not have and to rot, not have deliquescing, epidermis is smooth, meat is Chinese red, raciness aging pumpkin 100kg; (2) clean: with running water pumpkin is carried out twice cleaning, remove pumpkin surface filth.(3) remove capsule: the pumpkin of cleaning is removed base of fruit,, go to be cut into bulk behind capsule, the seed with cutter cutting two halves; (4) making beating: will go the pumpkin behind the capsule to add the making beating of 10kg water; (5) allotment: adding 10kg starch, 25kg flour, 3kg edible vegetable oil, 5kg white sugar stir, and make crushed pumpkin group; (6) boiling: crushed pumpkin group is put on the steamer steaming tray water proof cook the back and take out; (7) cooling, moulding: the pumpkin sheet after the boiling is cooled to room temperature, is pressed into diameter 3cm, thick 1.5cm disk; (8) micro-wave vacuum: the pumpkin sheet after will being shaped places microwave vacuum dryer, carry out the segmentation micro-wave vacuum: phase I drying wherein, the indoor vacuum-30kPa that keeps dry, microwave power selects 25W/g, baking temperature is controlled at 75 ℃, in the drying time 8min; The second stage drying, the indoor vacuum-50kPa that keeps dry, microwave power is selected 25W/g, and baking temperature is controlled at below 50 ℃, is dried to moisture below 5%; (9) packing: adopt high-barrier food-grade aluminum foil compound bag to pack, to guarantee the crisp brittleness of product.
Embodiment 2:
Its step (1)-(3) are identical with embodiment 1, and the step of change is as follows:
(4) making beating: will go the pumpkin behind the capsule to add the making beating of 25kg water; (5) allotment: adding 25kg starch, 15kg flour, 4kg edible oil, 10kg white sugar stir, and make crushed pumpkin group; (6) boiling: crushed pumpkin group is put on the steamer steaming tray water proof cook the back and take out; (7) cooling, moulding: the pumpkin sheet after the boiling is cooled to room temperature, is pressed into diameter 3cm, thick 1.5cm disk; (8) micro-wave vacuum: the pumpkin sheet after will being shaped places microwave vacuum dryer, carry out the segmentation micro-wave vacuum: phase I drying wherein, the indoor vacuum-50kPa that keeps dry, microwave power selects 30W/g, baking temperature is controlled at 80 ℃, in the drying time 8min; The second stage drying, the indoor vacuum-30kPa that keeps dry, microwave power is selected 40W/g, and baking temperature is controlled at below 50 ℃, is dried to moisture below 5%; (9) packing: adopt high-barrier food-grade aluminum foil compound bag to pack, to guarantee the crisp brittleness of product.
Embodiment 3:
Its step (1)-(3) are identical with embodiment 1, and the step of change is as follows: (4) making beating: will go the pumpkin behind the capsule to add the making beating of 30kg water; (5) allotment: adding 35kg starch, 10kg flour, 5kg edible oil, 15kg white sugar stir, and make crushed pumpkin group; (6) boiling: crushed pumpkin group is put on the steamer steaming tray water proof cook the back and take out; (7) cooling, moulding: the pumpkin sheet after the boiling is cooled to room temperature, is pressed into diameter 3cm, thick 1.5cm disk; (8) micro-wave vacuum: the pumpkin sheet after will being shaped places microwave vacuum dryer, carry out the segmentation micro-wave vacuum: phase I drying wherein, the indoor vacuum-65kPa that keeps dry, microwave power selects 50W/g, baking temperature is controlled at 85 ℃, in the drying time 8min; The second stage drying, the indoor vacuum-65kPa that keeps dry, microwave power is selected 15W/g, and baking temperature is controlled at below 50 ℃, is dried to moisture below 5%; (9) packing: adopt high-barrier food-grade aluminum foil compound bag to pack, to guarantee the crisp brittleness of product.
The present invention also can have other multiple examples; do not deviating under the real situation of the present invention; can make various corresponding changes and distortion according to the present invention; for example the present invention can change into millet powder or rice meal etc. with the flour in the raw material; be made into crisp of pumpkin millet or pumpkin rice crisp etc., these corresponding changes and distortion all should belong to the protection domain of the appended claim of the present invention.

Claims (1)

1. the preparation method of a microwave vacuum puffing pumpkin chips, it is characterized in that: it may further comprise the steps:
(1) raw material: select not have and to rot, not have 100 parts in deliquescing, epidermis is smooth, meat is Chinese red, raciness pumpkin;
(2) clean: with the filth on clear water flush away pumpkin surface.
(3) remove capsule: the pumpkin of cleaning is removed base of fruit, use cutter cutting two halves then, go to be cut into bulk behind capsule, the seed;
(4) making beating: will go the pumpkin behind the capsule to add 10~30 parts of water making beating;
(5) allotment: add 10~35 parts of starch, 10~35 parts of flour, 2~10 portions of edible oils, 5~15 parts of white sugar and stir, make crushed pumpkin group;
(6) boiling: the pumpkin slurry is put on the steamer steaming tray water proof cook the back and take out;
(7) cooling, moulding: the pumpkin sheet after the boiling is cooled to room temperature, is pressed into disk or is cut into oblong-shaped;
(8) micro-wave vacuum: the pumpkin disk after will being shaped places microwave vacuum dryer, carry out segmentation microwave drying: phase I drying wherein, indoor vacuum-30~65kPa keeps dry, microwave power selects 25W/g~50W/g, baking temperature is controlled at 75-85 ℃, in the drying time 8min; Vacuum in the second stage drying, hothouse-30~65kPa, microwave power is selected 15W/g~40W/g, and baking temperature is controlled at below 50 ℃, and being dried to moisture is below 5%;
(9) packing: adopt high-barrier food-grade aluminum foil compound bag to pack, to guarantee the crisp brittleness of product.
CN2010101468561A 2010-04-07 2010-04-07 Preparation method of microwave vacuum puffing pumpkin chips Expired - Fee Related CN101816398B (en)

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Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102342455A (en) * 2011-10-01 2012-02-08 江苏派乐滋食品有限公司 Preparation method of chromium rich pumpkin flakes
EP2474236A1 (en) * 2011-01-07 2012-07-11 Ludwig Schokolade GmbH & Co. Kg Method for manufacturing confectionery products and confectionery products
CN102742797A (en) * 2012-07-05 2012-10-24 福建农林大学 Processing method for instant crisp pumpkin chip
CN103461763A (en) * 2013-08-31 2013-12-25 徐州绿之野生物食品有限公司 Preparation method of puffed flower crisp chip and product
CN103504448A (en) * 2013-10-23 2014-01-15 四川银谷玫瑰科技有限公司 Comprehensive method for drying rosebuds through microwave vacuum and heated air circulation
CN104522551A (en) * 2014-12-08 2015-04-22 江南大学 A preparation method for high-fiber recombinant asparagus chips
CN105783427A (en) * 2016-04-14 2016-07-20 华南理工大学 Microwave vacuum drying method achieving staging control
CN105795494A (en) * 2016-03-24 2016-07-27 中国热带农业科学院香料饮料研究所 Drying method of coffee beans
CN106165847A (en) * 2016-06-27 2016-11-30 西北农林科技大学 A kind of method producing Zizyphus jujuba Mill crispy slice
CN106562314A (en) * 2016-11-11 2017-04-19 安徽胜华农业发展有限公司 Spicy radix puerariae crisp chips
CN107927741A (en) * 2018-01-09 2018-04-20 常熟理工学院 A kind of preparation method of the instant crisp chip of reconstruction type Pleurotus eryngii
CN109892600A (en) * 2017-12-07 2019-06-18 贺州学院 A kind of preparation method of blueness lemon taste Chinese yam crisp chip
CN110651978A (en) * 2019-11-07 2020-01-07 兰州甜甜百合有限公司 Method for processing lily crisp heart by cold-hot temperature difference three-section microwave method
CN115812927A (en) * 2022-12-06 2023-03-21 湖南省农产品加工研究所 Flavored steamed jujube and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN1759734A (en) * 2005-09-21 2006-04-19 广东省农业机械研究所 Method for preparing banana chips vacuum puffed through microwave
CN1969670A (en) * 2006-12-04 2007-05-30 陈宏达 Pumpkin crisp and production method thereof
CN101653217A (en) * 2008-08-19 2010-02-24 冀登昌 Puffed pumpkin chips and preparation method thereof

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CN1759734A (en) * 2005-09-21 2006-04-19 广东省农业机械研究所 Method for preparing banana chips vacuum puffed through microwave
CN1969670A (en) * 2006-12-04 2007-05-30 陈宏达 Pumpkin crisp and production method thereof
CN101653217A (en) * 2008-08-19 2010-02-24 冀登昌 Puffed pumpkin chips and preparation method thereof

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Cited By (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2012204881B2 (en) * 2011-01-07 2015-11-26 Ludwig Schokolade Gmbh And Co. Kg Method for manufacturing confectionery products, and confectionery products
CN103429095A (en) * 2011-01-07 2013-12-04 路德维希巧克力糖果有限责任两合公司 Process for production of confectionery products, and confectionery products
WO2012093139A1 (en) * 2011-01-07 2012-07-12 Ludwig Schokolade Gmbh & Co. Kg Process for production of confectionery products, and confectionery products
EP2474236A1 (en) * 2011-01-07 2012-07-11 Ludwig Schokolade GmbH & Co. Kg Method for manufacturing confectionery products and confectionery products
CN102342455A (en) * 2011-10-01 2012-02-08 江苏派乐滋食品有限公司 Preparation method of chromium rich pumpkin flakes
CN102342455B (en) * 2011-10-01 2013-01-23 江苏派乐滋食品有限公司 Preparation method of chromium rich pumpkin flakes
CN102742797A (en) * 2012-07-05 2012-10-24 福建农林大学 Processing method for instant crisp pumpkin chip
CN103461763A (en) * 2013-08-31 2013-12-25 徐州绿之野生物食品有限公司 Preparation method of puffed flower crisp chip and product
CN103504448B (en) * 2013-10-23 2014-12-10 四川银谷玫瑰科技有限公司 Comprehensive method for drying rosebuds through microwave vacuum and heated air circulation
CN103504448A (en) * 2013-10-23 2014-01-15 四川银谷玫瑰科技有限公司 Comprehensive method for drying rosebuds through microwave vacuum and heated air circulation
CN104522551A (en) * 2014-12-08 2015-04-22 江南大学 A preparation method for high-fiber recombinant asparagus chips
CN105795494A (en) * 2016-03-24 2016-07-27 中国热带农业科学院香料饮料研究所 Drying method of coffee beans
CN105783427B (en) * 2016-04-14 2019-06-18 华南理工大学 A kind of microwave vacuum drying method of control by stages
CN105783427A (en) * 2016-04-14 2016-07-20 华南理工大学 Microwave vacuum drying method achieving staging control
CN106165847A (en) * 2016-06-27 2016-11-30 西北农林科技大学 A kind of method producing Zizyphus jujuba Mill crispy slice
CN106562314A (en) * 2016-11-11 2017-04-19 安徽胜华农业发展有限公司 Spicy radix puerariae crisp chips
CN109892600A (en) * 2017-12-07 2019-06-18 贺州学院 A kind of preparation method of blueness lemon taste Chinese yam crisp chip
CN107927741A (en) * 2018-01-09 2018-04-20 常熟理工学院 A kind of preparation method of the instant crisp chip of reconstruction type Pleurotus eryngii
CN110651978A (en) * 2019-11-07 2020-01-07 兰州甜甜百合有限公司 Method for processing lily crisp heart by cold-hot temperature difference three-section microwave method
CN115812927A (en) * 2022-12-06 2023-03-21 湖南省农产品加工研究所 Flavored steamed jujube and preparation method thereof

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