CN102132851B - Puffed betel nut taro stick and preparation method thereof - Google Patents
Puffed betel nut taro stick and preparation method thereof Download PDFInfo
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Abstract
This invention discloses a puffed betel nut taro stick and a preparation method thereof. The method comprises the following steps of: putting betel nut taro fleshes into a puffing tank and performing variable-temperature pressure-difference puffing to obtain puffed betel nut taro sticks; the variable-temperature pressure-difference puffing comprises the following steps of: (1), rising temperature in the puffing tank to 118-130 DEG C, and rising pressure in the puffing tank to 0.2-0.35 MPa higher than that of outer atmosphere; preserving the temperature and the pressure so as to enable surface temperature of the puffed betel nut taro and the temperature in the puffing tank to be accordant; (2), lowering the pressure in the puffing tank to a vacuum state, and lowering the temperature to 60-80 DEG C under the vacuum state; preserving the pressure of the vacuum state and the temperature so as to enable water content of the betel nut taro fleshes to be 3-5%; and (3), lowering the temperature in the puffing tank to be 10-30 DEG C, preserving for 30-60 minutes under the vacuum state, and finally removing the vacuum state to obtain the puffed betel nut taro. According to the method, in the process of processing the puffed betel nut taros sticks, no pigment and other additives are added, and color and taste of raw fruits are preserved as much as possible, so the betel nut taro sticks are pure, natural, safe and sanitary.
Description
Technical field
The present invention relates to a kind of puffed betel nut taro stick and preparation method thereof.
Background technology
Yam betel claims again fragrant taro, belongs to the natural star chief of section taro and belongs to.The yam betel plant is tall and big, and leaf area is large, and root is meat, few hair; Yam betel bulb circle just is similar to betel nut, and the epidermis yellowish-brown has the old spot of kermesinus and whisker; There are densely covered purple, the thread line spot of kermesinus in the cross section.
The edible part nutritional labeling of yam betel is abundant, not less than the potato that is described as " life prolonging food ", except the compositions such as vitamin C, vitamin B1, potassium, sodium, manganese, zinc, copper than potato lower slightly, the compositions such as the protein of yam betel, fat, carbohydrate, dietary fiber, calcium, magnesium, selenium all are significantly higher than potato, and especially calcium and Se content are very high.
Yam betel is not only nutritious, and output is also higher, can reach 2000kg/ mu.And at present less about production and processing method and the product of yam betel, only have quick-frozen yam betel, fried areca taro pieces and extrusion yam betel food.Existing these processing methods are in process, and are larger to the nutritional labeling destructiveness of mango.Therefore do not use any additive in process, producing green, natural fruit and vegetable crisp chip processing is a new trend of garden stuff processing industry.Present stage, the fruit and vegetable crisp chip process technology mainly contained vacuum frying, microwave drying and freeze drying etc., fruit and vegetable food for vacuum frying processing, owing to through fried processing, fat residue is arranged in the product, and through producing harmful material after the fried processing; Although the product product characteristics through microwave drying or freeze drying processing are better, mouthfeel is relatively poor and the process equipment expense drops into and the energy consumption consumption rate is larger, the spread that is unfavorable for technology be widely used.
Summary of the invention
The purpose of this invention is to provide a kind of puffed betel nut taro stick and preparation method thereof.
The method for preparing puffed betel nut taro stick provided by the present invention comprises the steps: yam betel pulp is positioned over and carries out changing temperature-pressure-difference and puffing in the Bulking tank, obtains described puffed betel nut taro stick;
Described changing temperature-pressure-difference and puffing comprises the steps:
The temperature that 1) will be equipped with in the Bulking tank of described yam betel pulp is upgraded to 118 ℃-130 ℃, pressure rises to and is higher than the outer atmospheric pressure 0.2-0.35MPa of Bulking tank, keeps described temperature and pressure to make the surface temperature of described expanded yam betel pulp consistent with temperature in the described Bulking tank;
2) in step 1) the basis on pressure drop in the Bulking tank to vacuum state, and at described vacuum state borehole cooling to 60-80 ℃, then keeping the pressure of described vacuum state and described temperature to make described yam betel pulp water content is 3-5% (mass percent);
3) in step 2) the basis on, will be cooled to 10-30 ℃ in the Bulking tank, then under described vacuum state, kept 30-60 minute, abolish at last vacuum, obtain expanded yam betel.
Step 1) in, described temperature is 118 ℃-122 ℃, is preferably 120 ℃; Described pressure rises to and is higher than the outer atmospheric pressure 0.25-0.3MPa of Bulking tank, preferably rises to be higher than the outer atmospheric pressure 0.3MPa of Bulking tank; The time of described maintenance is 0-15 minute, is preferably 5-15 minute, more preferably 10 minutes;
Step 2) in, the vacuum of described vacuum state is 0 to-0.1MPa, is preferably-0.098MPa; Temperature after the described cooling is 80 ℃; The used time of described cooling is 3-5 minute, preferably 4 minutes; The time of described maintenance is 117-115 minute, preferably 116 minutes; Step 2) to descend be to vacuumize moment by vacuum tank to be depressurized to vacuum state to pressure in.
Step 3) in, the temperature after the described cooling is 10-20 ℃, preferably 15 ℃; The time of described maintenance is 40min.
Step 3 wherein) in, described cooling is by natural cooling, air-conditioning cooling or naturally cools off first air-conditioning again and cool off and carry out.
Further, said method also comprises the pre-dried before the changing temperature-pressure-difference and puffing, described pre-dried be with described yam betel pulp carry out predrying to its water content be 20%-25% (quality percentage composition).
Above-mentioned pre-dried temperature is 60-80 ℃, and the time is 1-2h.
Further, also be included in the equal wet process between pre-dried and the changing temperature-pressure-difference and puffing in the said method, described equal wet process is yam betel to be placed on store 12-24h in the closed container.
Preferably, said method carries out the sugaring processing to yam betel pulp before also being included in pre-dried, described sugaring treatment step is yam betel pulp is soaked 10-12h in 40% (mass percent) HFCS after, with 100 ℃ of hot water blanching 5min, in-18 ℃ of refrigerators, freeze 5-8h again.
Above-mentioned yam betel pulp can be that yam betel is cleaned, peeling, and the betel nut taro stick that obtains of cutting.
The yam betel of applicable all kinds of said method is such as dragon's cave-stalactite cave taro kind morning, taro with red buds kind, dog pawl taro kind etc.
The expanded yam betel of said method preparation also is the scope that the present invention protects.The water content of described puffed betel nut taro stick is respectively 3.61%, and carbohydrate content is 80.6g/100g, and crude fiber content is 1.9g/100g, and protein content is respectively 5.54g/100g, and calcium content is 830mg/Kg, and described % is the quality percentage composition.
Method of the present invention adopts predrying and the method changing temperature-pressure-difference and puffing drying is made puffed betel nut taro stick.In puffing process, puffed betel nut taro stick scatters and disappears because of the instant vaporization of organization internal moisture, causes in the raw cell or the uniform alveolate texture of iuntercellular expansion formation, make product that good crisp brittleness be arranged, can melt rapidly in mouth after edible, mouthfeel is good, and is easy to digest.The quality of this even porous also makes product be easy to suction, and good rehydration is arranged.Product does not add pigment and other additives etc. in process, kept color and the local flavor of former fruit as far as possible, and is pure natural, safety and sanitation.
Puffed betel nut taro stick of the present invention is without the technique such as broken, as to squeeze the juice, concentrate, compare with products such as quick-frozen yam betel, fried areca taro pieces, can keep preferably and concentrate the multiple nutrients composition in the yam betel, such as carbohydrate, vitamin, crude fibre and mineral matter etc.Puffed betel nut taro stick water content of the present invention makes the water activity of dilated product lower generally at 3%-5%, is unfavorable for the growth of microorganism breeding, can long preservation.In addition, adopt the betel nut taro stick of changing temperature-pressure-difference and puffing in process, not pass through the fried processing of high temperature, there be not the residual of grease in the product, this is different from the product maximum of fried processing, also be the advantage of this product maximum, and product has overcome fried fruit and vegetable food, and a small amount of grease is difficult for storing because containing, the variable of inferior quality shortcoming of local flavor.
The method of changing temperature-pressure-difference and puffing drying of the present invention is as the new technique of a kind of fruit and vegetable crisp chip processing, to fruit and vegetable materials directly dry, expanded, farthest kept nutrition and the local flavor of raw material.Do not use any additive in its process, and avoided fried product to contain the shortcoming of a small amount of grease, product quality is near cryodesiccated product.Puffed fruit-vegetable equipment compare with freeze drying equipment have that applicability is wide, price is low, simple to operate, be easy to the characteristics such as control, these advantages are conducive to popularization and the use of changing temperature-pressure-difference and puffing technology.
Puffed betel nut taro stick of the present invention can directly as producing novel, natural, green puffed leisure food or breakfast accesary foods, carry and instant; In addition, this dilated product also can be further through producing the fruit vegetable nutrient powder after the ultramicro grinding, as the raw material of producing new function food (being particularly useful for children or the elderly); The yam betel Ultramicro-powder also can directly be allocated as health drink.
The specific embodiment
Method described in the following embodiment if no special instructions, is conventional method.
The described percentage composition of following method if no special instructions, is the quality percentage composition.
The principle of the inventive method: the changing temperature-pressure-difference and puffing drying system mainly is comprised of Bulking tank and large 5～10 times vacuum tank of volume ratio Bulking tank.First betel nut taro stick is carried out preliminary treatment and predrying, (this processing can make betel nut taro stick reach a state that is easy to deformation to be dried to moisture and to be 20%～25%; And this one-phase also is the process of a dehydration, saves vacuum drying energy consumption of later stage; What and expansion effect of water content has direct relation after this one-phase drying), then, betel nut taro stick is placed in the pressurized tank, the pressurization of heating after sealing, be higher than atmospheric pressure 0.2-0.3Mpa outside the Bulking tank and (make between Bulking tank and the vacuum system and to produce a pressure differential when the tank internal pressure rises to, this pressure differential is the power of moisture flash evapn in the material), (this temperature made the overheated and softening state of material place and when temperature reached 120-130 ℃, make material be easy to deformation, be convenient to expanded), stagnate 0-15min (making the temperature on material surface reach the temperature that sets), open rapidly subsequently the relief valve that connects Bulking tank and vacuum tank (vacuum tank vacuumizes in advance), because moment step-down in the pressurized tank, make material internal moisture flash evapn, cause the fruits and vegetables tissue to form uniform alveolate texture and (be in the state of a drying shrinkage through the material itself after predrying, because moment is opened relief valve, moisture moment in the material is escaped to the vacuum system direction, the material that drives simultaneously drying shrinkage swells, when having finished the material dewatering process, make material reach a fluffy state).Keep vacuum state (0.098MPa), be to keep thermal dehydration a period of time under the 60-80 ℃ of condition in temperature, until reach required water content, (this process can further make material dewatering to stopped heating, material moisture is further descended), make pressurized canister abolish vacuum (this process can make the material after expanded cool off fast, is convenient to the product approval of material after expanded) behind the 30-60min in cooling under the 10-20 ℃ of condition, take out product and pack, namely obtain dilated product.
Embodiment 1, changing temperature-pressure-difference and puffing are produced puffed betel nut taro stick
One, the preparation of puffed betel nut taro stick
Get fresh yam betel (kind is the Fuding kind) and as raw material, measure by the following method indices:
Determination of moisture method: seasoning.Be specially: accurate weighing sample 2-10g, put dryly, cool off and claim to the measuring cup that lid is arranged of constant weight, moves in 95-105 ℃ the normal pressure baking oven, take out behind the baking 2-4h that uncaps, add a cover to place and weigh after cooling off 0.5h in the drier.Dry by the fire again after one hour and weigh.Repeat this operation, until twice 2mg of being no more than of poor quality in front and back is dry rear constant weight, moisture=(constant weight after fresh weight (weight before dry)-drying)/fresh weight.
Carbohydrate assay method: press carbohydrate=100-(albumen+fat+moisture+ash content+dietary fiber), or undertaken by carbohydrate=sugar+starch.
The crude fibre assay method: according to standard GB/T 5009.10-2003, coarse-fibred assay method is measured crude fibre content in the plant food.
Method of protein measurement: according to standard GB/T 5009.5-2010, the Protein in Food assay method is measured protein content.
The calcium assay method: according to standard GB/T 5009.92-2003, the assay method of calcium is measured calcium content in the food.
Above-mentioned indices testing result is as shown in table 1:
The index determining of the bright sample yam betel of table 1. (% quality percentage composition)
| Nutritional labeling | Bright sample |
| Bright sample water content (%) | 66.23 |
| Carbohydrate (%) | 20.31 |
| Crude fibre (%) | 1.37 |
| Protein (%) | 7.26 |
| Calcium (mg/Kg) | 62.8 |
The production stage of expanded yam betel: raw material cleaning, peeling, cutting, preliminary treatment, predrying, sam, changing temperature-pressure-difference and puffing drying, cooling, classification, packing; Concrete grammar is as described below:
1, raw material cleans: clean with clear water, remove the dirt on raw material surface.
2, peeling, cutting: remove the epidermis of yam betel with skinning machine, obtain yam betel pulp, yam betel pulp is cut 3.0cm long, the cross section is 1.00cm
2Foursquare betel nut taro stick.
3, preliminary treatment (sugaring): the betel nut taro stick that step 2 is segmented soaks 10-12h in 40% (mass percent) HFCS after, with 100 ℃ of hot water blanching 5min, freeze 5-8h-18 ℃ of refrigerator and cooled.
4, predrying: the pretreated yam betel raw material of step 3 be placed on hot air drier (the upper grand experimental facilities of Nereid Co., Ltd, electric heating constant-temperature blowing drying box: carry out predryingly the DHG-9123A type), baking temperature is 70 ℃, drying time 1h.Measure water content according to above-mentioned seasoning, the result shows that the water content of dried betel nut taro stick is 20.6%.
5, sam: the raw material after step 4 pre-dried is carried out equal wet process, and soon the raw material after the pre-dried is placed on room temperature storage 12h in the closed container.
6, changing temperature-pressure-difference and puffing is dry
Technological process: pre-dried mango raw material balance packs that Bulking tank, sealed cans, the pressurization of heating, pressure release are expanded into, alternating temperature vacuum dehydration, cooling, can opening
Concrete steps are: the betel nut taro stick after step 5 sam is positioned over Bulking tank (QDPH10-1 type, Tianjin diligent moral new material Science and Technology Ltd.) in, heating and being forced into temperature is 120 ℃, pressure rises to and is higher than the outer atmospheric pressure 0.3MPa of Bulking tank, keep 10min, open valve Bulking tank be communicated with vacuum tank, vacuumize, make pressure moment reduce to vacuum state (vacuum for-0.098MPa); Then continue to vacuumize, keep this pressure, temperature is down to 80 ℃ within 4 minutes time; Then the time that keeps 116 minutes, making yam betel pulp water content is 3-5% (quality percentage composition); Then naturally cool to first room temperature again air-conditioning be cooled to 15 ℃, then in 15 ℃, cool off 40min, abolish again vacuum (Bulking tank communicates with ambient atmosphere), obtain respectively puffed betel nut taro stick.
7, classification, packing: craft or automatic grader are adopted in the puffed betel nut taro stick classification; Packing adopts nitrogen-filled packaging.
Two, the Quality Detection of puffed betel nut taro stick
1, organoleptic detection
Sample is poured in the clean ceramic whiteware dish, with the naked eye directly observes color and luster, form and impurity are smelt its smell, taste flavour, and the result shows that the puffed betel nut taro stick of above-mentioned preparation has kept color and the local flavor of former fruits and vegetables; In the raw cell or iuntercellular expand and form uniform alveolate texture, good crisp brittleness is arranged, can in mouth, melt rapidly after edible, mouthfeel is good, and is easy to digest, partial results is as shown in table 2.
Table 2. organoleptic detection result
2, the detection of physical and chemical index
The puffed betel nut taro stick of above-mentioned preparation can keep and concentrate the multiple nutrients composition in the fresh fruit preferably, such as carbohydrate, crude fibre and mineral matter etc.Detect carbohydrate content, crude fiber content, protein content, calcium content according to the described method of step 1, the result shows that the water content of above-mentioned puffed betel nut taro stick is respectively 3.61%, carbohydrate content is 80.6g/100g, crude fiber content is 1.9g/100g, protein content is respectively 5.54g/100g, and calcium content is 830mg/Kg.
3, the shelf-life is detected
Puffed betel nut taro stick after the packing of step 1 preparation after normal temperature is placed 12 months, is detected indices, and the result shows, its color and luster, flavour and mouthfeel, shape and the product of just having prepared are compared, and have no significant change;
Detect carbohydrate content, crude fiber content, protein content, calcium content according to the described method of step 1, the result shows that the water content of above-mentioned puffed betel nut taro stick is respectively 3.65%, carbohydrate content is 78.6g/100g, crude fiber content is 1.9g/100g, protein content is respectively 5.44g/100g, and calcium content is 830mg/Kg.
Claims (6)
1. method for preparing non-frying-expansion yam betel comprises the steps: yam betel pulp is positioned over and carries out changing temperature-pressure-difference and puffing in the Bulking tank, obtains described puffed betel nut taro stick;
Described changing temperature-pressure-difference and puffing comprises the steps:
The temperature that 1) will be equipped with in the Bulking tank of described yam betel pulp is upgraded to 118 ℃-130 ℃, and pressure is upgraded to 0.2-0.35MPa, keeps described temperature and pressure to make the surface temperature of described expanded yam betel pulp consistent with the interior temperature of described Bulking tank;
2) on the basis of step 1) with Bulking tank in pressure drop to vacuum state, and at described vacuum state borehole cooling to 60-80 ℃, then keeping the pressure of described vacuum state and described temperature to make the mass percent of described yam betel pulp water content is 3-5%;
3) in step 2) the basis on, will be cooled to 10-30 ℃ in the Bulking tank, then under described vacuum state, kept 30-60 minute, abolish at last vacuum, obtain expanded yam betel;
Described method also comprises the pre-dried before the changing temperature-pressure-difference and puffing, and described pre-dried is that described yam betel pulp is carried out predrying quality percentage composition to its water content is 20%-25%;
Described pre-dried temperature is 60-80 ℃, and the time is 1-2h;
Described method also is included in the equal wet process between pre-dried and the changing temperature-pressure-difference and puffing, and described equal wet process is yam betel to be placed on store 12-24h in the closed container;
Described method is carried out the sugaring processing to yam betel pulp before also being included in pre-dried, described sugaring treatment step be with yam betel pulp after mass percent is to soak 10-12h in 40% the HFCS, with 100 ℃ of hot water blanching 5min, in-18 ℃ of refrigerators, freeze 5-8h again.
2. method according to claim 1, it is characterized in that: in the step 1), described temperature is 118 ℃-122 ℃; Described pressure is 0.25-0.3MPa; The time of described maintenance is 0-15 minute;
Step 2) in, the vacuum of described vacuum state is 0 to-0.1MPa; Temperature after the described cooling is 80 ℃; The used time of described cooling is 3-5 minute; The time of described maintenance is 117-115 minute;
In the step 3), the temperature after the described cooling is 10-20 ℃; The time of described maintenance is 40min.
3. method according to claim 1 and 2 is characterized in that: in the step 3), described cooling is by natural cooling, air-conditioning cooling or naturally cools off first air-conditioning again and cool off and carry out.
4. method according to claim 1 is characterized in that: described yam betel pulp is that yam betel is cleaned, peeling, and the betel nut taro stick that obtains of cutting.
5. the puffed betel nut taro stick of the arbitrary described method preparation of claim 1-4.
6. puffed betel nut taro stick according to claim 5, it is characterized in that: the water content of described puffed betel nut taro stick is respectively 3.61%, carbohydrate content is 80.6g/100g, crude fiber content is 1.9g/100g, protein content is respectively 5.54g/100g, calcium content is 830mg/Kg, and described % is the quality percentage composition.
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| CN113662154A (en) * | 2021-08-23 | 2021-11-19 | 湖南伍子醉食品有限公司 | Betel nut fiber expansion softening method based on liquid carbon dioxide phase change puffing technology |
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| CN1468555A (en) * | 2002-07-18 | 2004-01-21 | 姚智清 | Quick-frozen taro preserving method and product |
| CN101496570A (en) * | 2008-12-10 | 2009-08-05 | 蔡金安 | Technique for making composite areca taro pieces |
| CN101675775A (en) * | 2008-09-19 | 2010-03-24 | 朱长满 | Taro chip and production method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1468555A (en) * | 2002-07-18 | 2004-01-21 | 姚智清 | Quick-frozen taro preserving method and product |
| CN101675775A (en) * | 2008-09-19 | 2010-03-24 | 朱长满 | Taro chip and production method thereof |
| CN101496570A (en) * | 2008-12-10 | 2009-08-05 | 蔡金安 | Technique for making composite areca taro pieces |
Non-Patent Citations (1)
| Title |
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| 旷碧峰 等.香芋高产、优质栽培技术与产品分级及加工.《湖南环境生物职业技术学院学报》.2010,第16卷(第4期),第1-4页. * |
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