CN101919529A - Method for producing primary-color low-fat crisp mushroom chips - Google Patents
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Abstract
The invention relates to a method for producing primary-color low-fat crisp mushroom chips, which belongs to the technical field of fruit and vegetable food processing. The method for producing the crisp mushroom chips comprises the following main steps of: carrying out conventional selection, root removal, slicing, washing, color protection and blanching treatment in filling liquid on a mushroom raw material; then carrying out vacuum frying dehydration and vacuum centrifugal deoiling; and finally carrying out non-fried dehydration, flavoring and packaging. In the invention, a combined treatment method for sequentially carrying out filling liquid blanching treatment, vacuum frying dehydration and non-fried dehydration is adopted. The produced crisp mushroom chips have attractive appearance and crisp taste with the maintained color, aroma and taste of mushrooms, and the oil content of a final product is below 10 percent; and compared with the traditional vacuum frying method, the invention reduces the production cost by more than a quarter and improves the production efficiency by more than 1.5 times.
Description
Technical field
A kind of production method of primary-color low-fat crisp mushroom chips the invention belongs to the fruit-vegetable food processing technique field.
Background technology
Vacuum low-temperature frying is a new foods processing technique that grows up at later 1960s and early seventies, this technology mainly is to utilize the principle that the moisture boiling point in the food reduces under vacuum state, realize the fried dehydration under the cryogenic conditions, it is water miscible that nutritional labeling in the fruits and vegetables mostly is greatly, in grease, do not overflow, and through after the dehydration, these compositions are further concentrated, therefore can preserve the nutrition and the local flavor of fruits and vegetables well, avoid the bad change of Oxidation of Fat and Oils simultaneously and produce carcinogen.
Vacuum frying has the fried incomparable advantage of normal pressure: 1. safety.VF dehydrated oil temperature is controlled the possibility of harmful substance generations such as acrylamide generally at 80 ℃～100 ℃.2. natural.Can effectively avoid the destruction of the fruit vegetable nutrient composition being caused, preserve nutrition, natural colouring matter and the aromatic substance of raw material substantially because of factors such as high-temperature oxydations.3. nutrition.The VF product is a raw material with the fruits and vegetables mainly, is a kind of food that is rich in nutritional labelings such as vitamin, mineral matter, dietary fiber.4. crisp.Under vacuum state, the moisture in the raw material sharply vaporization make fruit and vegetable dilated, as product moisture content is another below 5%, so palatable crisp.5. oil content is low.The oil content of normal pressure fried food is up to 30%～60%, and the oil content of VF product is at 20%-30%.The vacuum frying technology has caused the extensive concern of countries in the world after rising.Successively there are tens countries (as the U.S., Japan, Germany, Canada, Holland, Denmark, Britain, China etc.) to be devoted to this Study on Technology exploitation.Huge progress is all arranged aspect technology and equipment.Equipment is mature on the whole on the whole, but technology is still waiting to improve.The vacuum frying technology itself has very extensive applicability, and it can meet the processing characteristics of most fruit and vegetable materials, as peach, Lee, pears, apple, banana, "Hami" melon, Ipomoea batatas, wax gourd, kidney bean, asparagus bean ...The fruits and vegetables agricultural product are seasonal strong, handle untimely will rotting.The fresh fruit of vegetables rotting rate reaches more than 30% in China, generally has only about 10% and be dealt into national rotting rate.So the exploitation of vacuum frying technology seems particularly important in China.
Along with development of times, healthy, nutrition is that people pursue Eternal Theme to diet.Though fat is human important nutriments, fatty Excessive Intake is not only unfavorable to health, also can cause fat, diabetes, cardiovascular and cerebrovascular disease.Therefore the public pays special attention to fatty intake in the food.Fruits and vegetables class fried food has tempting local flavor, always is welcome leisure food.But because many fruits and vegetables have stronger liposuction characteristic, therefore fried fruit-vegetable food oil content is generally higher.General vacuum frying fruit and vegetable food oil content is 20-30%.
Part scholar has done about improving the research of quality, reduction oil content aspect, comprises preliminary treatment such as dipping, quick-frozen and heated-air drying.The quick-frozen processing is the critical process during traditional fruit and vegetable crisp chip is produced, the quick-frozen principle: fruit and vegetable tablet is after the suitable blanching PROCESS FOR TREATMENT of process, its inner starch contained therein gelatinization, hydrogen bond between starch molecule disconnects, hydrone enters starch crystallite gap, irreversibly fully suction forms the starch gel with elasticity and gas retaining, the moisture of parcel some.Through after the quick-frozen, the moisture of starch gel parcel then forms fine ice crystal, and is evenly distributed, and the moisture of organization internal is not moved substantially, and internal structure is without prejudice after thawing substantially.Therefore, it is right that the fruit and vegetable tablet of handling through quick-frozen carries out fried dehydration, moisture can be by original Ji thin ice crystal state to distil quickly and evenly be water vapour, flesh forms evenly and fine and smooth microcellular structure in making; Simultaneously, make the stressed even mitigation in each position, thereby avoided the profile of crisp appearance to curl, phenomenons such as surface irregularity and surface blistering, make crisp profile complete, the crisp exquisiteness of mouthfeel because moisture evenly evaporates.Simultaneously, also just because of quick-frozen has kept the microcellular structure of product uniform and smooth, grease just enters material easily in the frying course, makes that the final products oil content is higher.In order to reduce the product oil content, part scholar attempts removing the quick-frozen step, and the technology after wishing to improve can reach the reduction oil content, improves product quality simultaneously.
The paper that Fan Liuping etc. deliver " different disposal technology is to the influence of vacuum frying green soy bean quality " (food and biotechnology journal, the 24th the 2nd phase of volume, deliver day in March, 2005), studied freezing and the predrying two kinds of pretreating process of hot blast in conjunction with the influence of vacuum frying to green soy bean moisture mass fraction, fat mass mark and aberration.The result shows, compares with directly fried (contrast) with freezing preliminary treatment, and the predrying fat mass mark that can reduce green soy bean effectively, and have conspicuousness ground not influence the color and luster of green soy bean, the final products oil content is 17.88%.The article that Song Xianju etc. deliver " vacuum microwave-vacuum frying-three stage of vacuum microwave combined dehydration explained hereafter is hanged down the oil content potato crispy chip " (Food Science), adopt vacuum microwave-vacuum frying-three stage of vacuum microwave combined dehydration explained hereafter to go out to hang down the oil content potato crispy chip, but increased processing step, cost is higher, troublesome poeration, and the final products oil content is still about 18%.Zhang Min etc. has invented the fruit and vegetable crisp chip manufacture method (Chinese patent: 200310112745.9 of a kind of normal pressure heated drying and vacuum frying combined dehydration, open day 2004.12.15), the main process of its method is: raw materials such as vegetables, fruit, edible mushroom are carried out routine earlier choose, wash, remove the peel (nuclear), section, blanching and go out after the preliminary treatment such as enzyme, carry out normal pressure heated drying, fried dehydration, centrifugation de-oiling, seasoning, packing.Because its technical process is first normal pressure heated drying, the later stage vacuum frying is handled, the product oil content should be higher, quality inadequately.More than three kinds of vacuum frying technologies, in order to guarantee the quality of product, make product have form, color and luster preferably, before fried, carry out pre-dried earlier, but pre-dried is not suitable for processing mushroom.
At first, because the mushroom structure is special, the dehydration easily of lamella part, frying technological process can cause the oil suction of lamella part serious behind the employing normal pressure heated drying, final products oil content height.
Secondly, we find that by a large amount of mushroom vacuum frying experiments the oil content curve roughly can be divided into three phases (as shown in Figure 1) in the mushroom vacuum frying process: the I stage, mushroom is put into the rapid oil suction in pot rear surface, the surface oil content rises, along with the prolongation of fried time, oil content continues slowly to rise; In the II stage, after mushroom was dried to a certain degree, because moisture content is lower, grease just entered mushroom inside rapidly, and the product oil content rises rapidly; In the III stage, after rising to a certain degree, oil content just no longer raises.Vacuum frying essence is a heat and mass transfer process: in the frying course heat by medium to the material internal delivery; The material internal moisture is to media migration; Grease is to the material internal migration.When vacuum Fried Fishes material moisture when higher, the material internal moisture under vacuum state sharply vaporization can form one deck air film on the material surface from the ejection of material surface, this moment, grease was difficult to enter material inside; Moisture when low when material, grease is easy to enter material inside, material during this period the oil bath time long more, oil content is high more.So reasonably vacuum frying technology should reach when keeping crisp and avoid in fried overlong time of II stage as far as possible.Adopt the fried technology in dry earlier back, though reduced the fried time of material, but what reduce nearly all is the fried time in I stage, and the fried time of the critical stage (II stage) that the material oil content rises does not reduce, and causes the product oil content higher.
Comprehensive above-mentioned two point analysis, the effective measures that reduce the crisp mushroom chips oil content be exactly after the I stage finishes with the mushroom taking-up, carry out non-fried dehydration of later stage.This moment, the mushroom moisture content still was higher, may cause institutional framework to subside in non-fried dehydration process of later stage, and the crisp degree of product is bad.Need to adopt other way (as measures such as filling, cure process) to keep crisp chip architecture, prevent to subside.
In a word, also do not have a kind of vacuum frying technology so far, reach when keeping product quality the crisp mushroom chips oil content is reduced to below 10%, and can reduce production costs at crisp mushroom chips.
Summary of the invention
The present invention will solve the problem that the fried technology oil content of traditional vacuum height, color and luster and profile are difficult to keep, a kind of production method of primary-color low-fat crisp mushroom chips is provided, adopt combined dehydration new technology and fill process, the crisp mushroom chips palatable crisp of producing, present fresh mushroom pieces primary colors, oil content below 10%, reduce production costs more than 1/4 than traditional vacuum is fried, production efficiency improves more than 1.5 times.
The present invention solves the technical scheme that its technical problem adopts:
The production method of this primary-color low-fat crisp mushroom chips is chosen the advanced row of new fresh mushroom routine, go pin, section, is washed, protects look, blanching, after the blanching, carries out vacuum frying dehydration, traditional vacuum de-oiling earlier; Carry out non-fried dehydration, seasoning and packing then.
For further perfect:
During blanching, mushroom pieces is placed on the starch based carbohydrate mixes blanching in the filling liquid, mushroom pieces with the solid-liquid ratio that mixes filling liquid is: 1:10～1:20,100 ℃ of blanching temperatures, blanching time 3min～6min.
Filling liquid is mixed filling liquid for the starch based carbohydrate, and wherein, the starch based carbohydrate accounts for and mixes 10%～30% of filling liquid gross mass.
The starch based carbohydrate mixes filling liquid and is mixed mutually with at least a starch solution by at least a saccharide solution, and described carbohydrate is: maltose, glucose, sucrose, described starch based is: maltodextrin, converted starch.Fill handling mainly is to avoid crisp mushroom chips structural collapse phenomenon, so the mixed proportion of carbohydrate and starch based do not require, and can mix with arbitrary proportion.
The mushroom slice thickness is 5mm～10mm, and the section back in time adopts NaCl and citric acid mixing colour protecting liquid to protect look 10min～50min, and wherein, NaCl accounts for and mixes 0.5% of colour protecting liquid quality, and citric acid accounts for and mixes 0.1% of colour protecting liquid quality.The total amount of mixing colour protecting liquid is as the criterion to flood mushroom pieces.
The vacuum frying condition is: vacuum 0.085 Mpa～0.098Mpa, fried kettle temperature are 85 ℃～95 ℃, fried 10min～20min; Traditional vacuum de-oiling condition is: rotating speed 350rpm～450rpm, time 2min～4min.
Non-fried dehydration mode comprises: dewatering types such as heated-air drying, vacuum drying, heat pump drying, microwave drying, far-infrared ray drying.
The heated-air drying condition: 40 ℃～70 ℃ of baking temperatures, drying time 3h～5h.
The vacuum drying condition: 40 ℃～70 ℃ of baking temperatures, vacuum 0.080 Mpa～0.090Mpa, drying time 2h～3h.
The heat pump drying condition: 30 ℃～60 ℃ of baking temperatures, drying time 4h～8h.
Microwave drying condition: 2450MHz, microwave intensity 1.0 w/g～3.0w/g, drying time 3min～7min.
The far-infrared ray drying condition: range 10min～30min, 200 ℃～300 ℃ of temperature of heating plate, drying time 3min～7min.
The mushroom raw material comprises the new fresh mushroom and the rehydration dried thin mushroom of all kinds.
More than the numerical value of each data be that the applicant determines that through hundreds of time experiment is final under this condition, the mouthfeel of mushroom is best.
The present invention's vacuum frying in early stage characteristics: vacuum is 0.085 Mpa～0.098Mpa in the deep fryer, fried kettle temperature is 85 ℃～95 ℃, fried 10 min～20min(concrete condition is observed to bubble in the deep fryer according to windowpane and is changed, and takes out when foaming is less).1. be under the condition of 0.095Mpa in vacuum, can calculate that the boiling point of water is approximately about 38 ℃ by Clapeyron equation.Fresh mushroom pieces moisture content is higher, and when carrying out vacuum frying, large quantity of moisture seethes with excitement rapidly, forms preliminary stage material internal moisture passage, and has lasting moisture to overflow, and has so just stoped grease to enter material inside, makes product that crunchy sensation is arranged simultaneously; 2. the fried time relationship of vacuum frying product oil content and material is bigger, and mushroom pieces frying course of the present invention finishes in 20min, and it is minimum that the product oil content is dropped to; 3. adopt before the vacuum frying to fill and handle, avoided tissue to subside, keep product crisp.When carrying out vacuum frying and hot blast segmentation combined drying, often since after crisp vacuum frying moisture higher, during heated-air drying in the product water translocation cause tissue to subside, no crunchy sensation.Fill and handle the generation of effectively to avoid subsiding, keep product crisp; 4. adopt blanching go out enzyme, fill to handle and to carry out simultaneously, reduce operation, shorten process, enhance productivity.
Later stage of the present invention is adopted the advantage of non-fried dehydration: 1. adopt non-fried dehydration with remaining last residual moisture oven dry in the mushroom of fried back, can reduce the fried time, avoid that mushroom is fried to enter the II stage, largely reduce the product oil content.2. the later stage is adopted non-fried dehydration, has reduced the infusion of financial resources of vacuum frying equipment, and vacuum frying FU output is improved a lot.3. the fried cost of traditional vacuum is higher, also need usually fried before speed handle, after the present invention adopted fill process, the product distortion was little, did not need quick-frozen to handle, and the later stage adopt non-fried dehydration, reduced production cost more than 1/4.
Beneficial effect of the present invention:
The present invention adopts vacuum frying-two sections dryings of non-fried dehydration to combine with fill handling, and reduces processing step as far as possible, reached the maintenance product crisp, reduce cost, reduce the oil content purpose, produce primary-color low-fat crisp mushroom chips.
1. adopt to fill to handle and avoid crisp mushroom chips structural collapse phenomenon, do not need quick-frozen just can keep shape of product, make product crisp, improved the product mouthfeel.
2. do not need the quick-frozen in early stage to handle, reduced product oil content and production cost.
3. adopt vacuum frying-non-fried dehydration two-section joint seasoning, reduce product oil content and production cost, improved unit frying apparatus production efficiency.
4. crisp mushroom chips presents fresh cut slice color and luster, profile, and oil content is low to moderate below 10%.
Comprehensive and opinion, whole process of production of the present invention is not added any harmful material, does not have the residual problem of harmful substances, meets cleaner production and safe processing request.Overcome the oil content reduction effect inapparent disadvantage of conventional art to the vacuum frying crisp mushroom chips.The crisp mushroom chips palatable crisp of producing, present fresh mushroom pieces primary colors, oil content below 10%, reduce production costs more than 1/4 than traditional vacuum is fried, production efficiency improves more than 1.5 times.
Description of drawings:
Fig. 1 is the curve table of oil content and fried time relationship.
The specific embodiment
Embodiment 1: non-fried dehydration of later stage is the primary-color low-fat crisp mushroom chips production method of heated-air drying mode
New fresh mushroom 50kg(wet basis moisture content is about 82%) through selecting, remove pin, section (5mm～10mm), washing, protect look 10min～50min(0.5%NaCl+0.1% citric acid), (mass fraction is 10%～30% mixing filling liquid in blanching in the filling liquid, maltodextrin quality: maltose quality=2:1,100 ℃, 3min～6min), vacuum frying is to moisture content about 30%, fried condition is: vacuum 0.085 Mpa～0.098Mpa, fried kettle temperature is 85 ℃～95 ℃, fried 10min～20min(concrete condition is observed to bubble in the deep fryer according to windowpane and is changed, when foaming is less, take out), the traditional vacuum de-oiling (rotating speed 350rpm～450rpm, time 2min～4min).Take out after the de-oiling and carry out heated-air drying, actual conditions is: 40 ℃～70 ℃, and 3h～5h.Carry out moisture content about 3% after the oven dry.Seasoning again (I+G 0.01%, monosodium glutamate 0.2% for salt 0.5%, sugar 2%) and packing.
Embodiment 2: non-fried dehydration of later stage is the primary-color low-fat crisp mushroom chips production method of vacuum drying mode
New fresh mushroom 50kg(wet basis moisture content is about 82%) (mass fraction is 10%～30% to mix filling liquid through selecting, go blanching in pin, section (5mm～10mm), wash, protect look 10min～50min(0.5%NaCl+0.1% citric acid), the filling liquid, maltodextrin quality: maltose quality=3:2,100 ℃, 3min～6min), vacuum frying be to moisture content about 30%, and be fried, the de-oiling condition is identical with embodiment 1.Take out after the de-oiling and carry out vacuum drying, vacuum drying condition: 40 ℃～70 ℃ of baking temperatures, vacuum 0.080 Mpa～0.090Mpa, drying time 2h～3h.Seasoning again (I+G 0.01%, monosodium glutamate 0.2% for salt 0.5%, sugar 2%) and packing.
Embodiment 3: non-fried dehydration of later stage is the primary-color low-fat crisp mushroom chips production method of heat pump drying mode
New fresh mushroom 50kg(wet basis moisture content is about 82%) (mass fraction is 10%～30% to mix filling liquid through selecting, go blanching in pin, section (5mm～10mm), wash, protect look 10min～50min(0.5%NaCl+0.1% citric acid), the filling liquid, maltodextrin quality: glucose=3:1,100 ℃, 3min～6min), vacuum frying be to moisture content about 30%, and be fried, the de-oiling condition is identical with embodiment 1.Take out after the de-oiling and carry out heat pump drying, heat pump drying condition: 30 ℃～60 ℃ of baking temperatures, drying time 4h～8h.Seasoning again (I+G 0.01%, monosodium glutamate 0.2% for salt 0.5%, sugar 2%) and packing.
Embodiment 4: non-fried dehydration of later stage is the primary-color low-fat crisp mushroom chips production method of microwave drying mode
New fresh mushroom 50kg(wet basis moisture content is about 82%) (mass fraction is 10%～30% to mix filling liquid through selecting, go blanching in pin, section (5mm～10mm), wash, protect look 10min～50min(0.5%NaCl+0.1% citric acid), the filling liquid, converted starch: maltose=3:1,100 ℃, 3min～6min), vacuum frying be to moisture content about 30%, and be fried, the de-oiling condition is identical with embodiment 1.Take out after the de-oiling and carry out microwave drying, microwave drying condition: 2450MHz, microwave intensity 1.0～3.0w/g, drying time 3～7min.Seasoning again (I+G 0.01%, monosodium glutamate 0.2% for salt 0.5%, sugar 2%) and packing.
Embodiment 5: non-fried dehydration of later stage is the primary-color low-fat crisp mushroom chips production method of far-infrared ray drying mode
New fresh mushroom 50kg(wet basis moisture content is about 82%) (mass fraction is 10%～30% to mix filling liquid through selecting, go blanching in pin, section (5mm～10mm), wash, protect look 10min～50min(0.5%NaCl+0.1% citric acid), the filling liquid, maltodextrin quality: sucrose=4:1,100 ℃, 3min～6min), vacuum frying be to moisture content about 30%, and be fried, the de-oiling condition is identical with embodiment 1.Take out after the de-oiling and carry out far-infrared ray drying, far-infrared ray drying condition: range 10～30min, 200～300 ℃ of temperature of heating plate, drying time 3min～7min.Seasoning again (I+G 0.01%, monosodium glutamate 0.2% for salt 0.5%, sugar 2%) and packing.
Embodiment 6: the rehydration mushroom is the primary-color low-fat crisp mushroom chips production method of raw material
(mass fraction is 10%～30% to mix filling liquid to rehydration dried thin mushroom 50kg through selecting, go blanching in pin, section (5mm～10mm), wash, protect look 10min～50min(0.5%NaCl+0.1% citric acid), the filling liquid, maltodextrin quality: maltose quality=3:1,100 ℃, 3min～6min), vacuum frying be to moisture content about 30%, and be fried, the de-oiling condition is identical with embodiment 1.Take out after the de-oiling and carry out heated-air drying, actual conditions is: 40-70 ℃, and 3-5h.It is about 3% to carry out moisture content after the oven dry, and oil content is below 10%.Seasoning again (I+G 0.01%, monosodium glutamate 0.2% for salt 0.5%, sugar 2%) and packing.
Claims (9)
1. the production method of a primary-color low-fat crisp mushroom chips is chosen the advanced row of new fresh mushroom routine, go pin, section, is washed, protects look, blanching, it is characterized in that: after the blanching, carry out vacuum frying dehydration, traditional vacuum de-oiling earlier; Carry out non-fried dehydration, seasoning and packing then.
2. the production method of primary-color low-fat crisp mushroom chips according to claim 1, it is characterized in that: during blanching, mushroom pieces is placed on the starch based carbohydrate mixes blanching in the filling liquid, mushroom pieces with the solid-liquid ratio that mixes filling liquid is: 1:10～1:20,100 ℃ of blanching temperatures, blanching time 3min～6min.
3. the production method of primary-color low-fat crisp mushroom chips according to claim 2 is characterized in that: filling liquid is that the starch based carbohydrate mixes filling liquid, and wherein, the starch based carbohydrate accounts for and mixes 10%～30% of filling liquid gross mass.
4. according to the production method of claim 2 or 3 described primary-color low-fat crisp mushroom chips, it is characterized in that: described starch based carbohydrate mixes filling liquid and is mixed mutually with at least a starch solution by at least a saccharide solution, described carbohydrate is: maltose, glucose, sucrose, described starch based is: maltodextrin, converted starch.
5. the production method of primary-color low-fat crisp mushroom chips according to claim 1, it is characterized in that: the mushroom slice thickness is 5mm～10mm, the section back in time adopts NaCl and citric acid mixing colour protecting liquid to protect look 10min～50min, wherein, NaCl accounts for and mixes 0.5% of colour protecting liquid quality, and citric acid accounts for and mixes 0.1% of colour protecting liquid quality.
6. the production method of primary-color low-fat crisp mushroom chips according to claim 1, it is characterized in that: described vacuum frying condition is: vacuum 0.085Mpa～0.098Mpa, 85 ℃～95 ℃ of fried kettle temperatures, fried time 10min～20min; Traditional vacuum de-oiling condition is: rotating speed 350rpm～450rpm, time 2min～4min.
7. the production method of primary-color low-fat crisp mushroom chips according to claim 1 is characterized in that: adopt non-fried dehydration mode to comprise two or more combination dewatering type of dewatering type such as heated-air drying, vacuum drying, heat pump drying, microwave drying, far-infrared ray drying and they behind the mushroom pieces vacuum de-oiling.
8. the production method of primary-color low-fat crisp mushroom chips according to claim 7 is characterized in that: the heated-air drying condition: 40 ℃～70 ℃ of baking temperatures, drying time 3h～5h; The vacuum drying condition: 40 ℃～70 ℃ of baking temperatures, vacuum 0.080Mpa～0.090Mpa, drying time 2h～3h; The heat pump drying condition: 30 ℃～60 ℃ of baking temperatures, drying time 4h～8h; Microwave drying condition: 2450MHz, microwave intensity 1.0w/g～3.0w/g, drying time 3min～7min; The far-infrared ray drying condition: range 10min～30min, 200 ℃～300 ℃ of temperature of heating plate, drying time 3min～7min.
9. according to claim 1,2,3,5,6,7 or 8 described methods, it is characterized in that: described mushroom raw material comprises the new fresh mushroom and the rehydration dried thin mushroom of all kinds.
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