CN103766799A - Production method of Sinkiang quarenden crisp chips - Google Patents
Production method of Sinkiang quarenden crisp chips Download PDFInfo
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- CN103766799A CN103766799A CN201410049302.8A CN201410049302A CN103766799A CN 103766799 A CN103766799 A CN 103766799A CN 201410049302 A CN201410049302 A CN 201410049302A CN 103766799 A CN103766799 A CN 103766799A
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Classifications
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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
- 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
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
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- 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
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- Engineering & Computer Science (AREA)
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- Oil, Petroleum & Natural Gas (AREA)
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- Inorganic Chemistry (AREA)
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Abstract
The invention relates to a production method of Sinkiang quarenden crisp chips. The production method comprises the following steps: performing cleaning, mechanical peeling and slicing on fresh and insect-resistant Sinkiang quarendens taken as raw materials; and performing color protection, blanching, sugar immersion, freezing treatment, primary puffing, secondary puffing, drying and cooling on the sliced Sinkiang quarendens so as to finally obtain the Sinkiang quarenden crisp chips. According to the production method of Sinkiang quarenden crisp chips, the technology of the combination of the primary puffing and the secondary puffing is adopted, so that the diffusion of water in the Sinkiang quarenden chips is accelerated; the puffing degree of the Sinkiang quarenden chips is enhanced, the drying time is shortened, the crisp degree of the Sinkiang quarenden crisp chips is improved. The primary puffing and the secondary puffing are both carried out by simultaneously performing the heating from the front end and the rear end of a heater in a puffing tank, so that the situation that materials are unevenly heated in the original puffing tank is overcome. As a result, the product yield of the Sinkiang quarenden crisp chips is improved, namely, the product yield can reach 98%; the color and the luster of the Sinkiang quarenden crisp chips are improved.
Description
Technical field
The production method that the present invention relates to a kind of Fedtsch apple crisp slices, belongs to food processing technology field.
Background technology
Fedtsch apple (Plumleaf crab), has another name called red calophyllum inophyllum, another name Chinese catalpa, Hai Hong etc., rose family Malus.Contain carbohydrate, multivitamin and organic acid, contain strong fresh Malus spectabilis fragrance, can help to supplement the intracellular fluid of human body, thereby there is the effect promoting the production of body fluid to quench thirst, in calophyllum inophyllum, vitamin, organic acid and content of tannin, compared with horn of plenty, can help stomach and intestine to digest food, have the fat-reducing of making light of one's life by commiting suicide, open effect of spleen stomach invigorating, therefore can be used for treating the disease of indigestion dyspeptic abdominal distention, the sweet micro-acid of Malus spectabilis taste, in Gan Nenghuan, acid energy inducing astrigency, there is convergence stopping leak, with the function of ending dysentery, can treat the diarrhea of having loose bowels, stool is warded off the illnesss such as thin, above-mentioned effect makes Malus spectabilis have good food therapy health effect, but fresh calophyllum inophyllum organic acid and content of tannin are higher, mouthfeel is sour and astringent, be unsuitable for eating raw, due to high apt to deteriorate the rotting of water content, be not easy to store, generally fresh Fedtsch apple flakes is done to pulp, fruit juice or be fermented into fruit vinegar or fruit wine, but mostly add in process of production anticorrisive agent, stabilizing agent, sweetener, the auxiliary materials such as compound essence, the too much interpolation of auxiliary material, make product lose original local flavor and nutritional labeling, affect the pure natural taste of product.
China Patent No. is 200710149307.8 to disclose the dry manufacture craft of a kind of red peace, yellow peaceful calophyllum inophyllum, belongs to a kind of dry fruit processing method.Its technological process for-collect raw material → select classification → cleaning decontamination → go seed section → dosing immersion → sulphuring processing → dewatered drying → mix batching to dry again → sort packing.Wherein dosing composition is in water, to add salt 2%, tartaric acid 1 ‰, sulfurous acid 1 ‰.The composition of batching is in the water of dried fruit weight 10%, to add 5% strawberry jam, 3 ‰ honey element, 1% honey, 0.7% food starch.The Malus spectabilis dried fruit of making by this technique, lovely luster, sweet and sour taste, good mouthfeel.This patent has been added too much auxiliary material in process of production, have a strong impact on natural fragrance and the taste of calophyllum inophyllum, add in production process and adopted sulphuring processing, although can keep to a certain extent the color and luster of Malus spectabilis, never degenerate, do not damage by worms, extended the shelf-life, but in the product after stove drying, sulfur dioxide is residual in a large number, seriously exceedes food hygienic standard regulation, have a strong impact on the nutritional labeling of product, in stove drying process, can cause pollution to a certain degree to environment.
Green, natural fruit and vegetable crisp chip processing is that a new trend, particularly product of garden stuff processing industry is not added any additive in process.Pressure-difference and puffing technology is produced fruit and vegetable crisp chip and is subject to consumers in general's welcome with unique advantage at home and abroad on market, in the fruit and vegetable crisp chip product that pressure-difference and puffing is produced, do not contain grease, there is low fat, low in calories, high fiber, do not add artificial synthetic additive, green health and easy to carry, holding time is long, kept greatly the original color and luster of fruits and vegetables, vitamin content and nutritional labeling, and cost of equipment input is little, energy consumption is low, with short production cycle.
Chinese patent CN100407946C(application number: 200510042975.1) announced a kind of microwave-pressure differential process and produce the method for expanded apple crisp slices or fourth, produced the procedure of processing of apple crisp slices or fourth take fresh apple as raw material: get the raw materials ready, clean, remove the peel stoning, section or fourth, press down enzyme and protect expanded, the conditioning in advance of look, heating power dehydration, microwave, pressure-difference and puffing, cooling; Chinese patent CN1111014C(application number: the production method of 99106580.8) having announced a kind of cryogenic vacuum puffed vegetable fruit crisp slice, the steps such as the method comprises section, protects look, dehydration, low temperature expanding, shaping, realized carry out at low temperatures expanded, fruit and vegetable crisp chip after expanded has been preserved the original local flavor of fruits and vegetables, and has concentrated nutritional labeling, vitamin, mineral matter and the trace element of fresh fruit; The fruit and vegetable crisp chip after but above method is expanded does not have the process of subsequent treatment, fruit and vegetable crisp chip after high temperature puffing, vapours is all gathered in fruit and vegetable crisp chip, under negative pressure state, not loose not the going out of vapours in fruit and vegetable crisp chip, the fruit and vegetable crisp chip after cool drying has the even phenomenon of distortion of craping deform, affect the attractive in appearance of product, distribution of steam in fruit and vegetable crisp chip is also inhomogeneous in addition, and dried fruit and vegetable crisp chip hardness is larger, not crisp; Be once expanded, and at high temperature humidity discharging, cause the puffed degree of dilated product to reduce.Existing Bulking tank comprises steam generator, the electric gas switch board of instrument, vavuum pump, and air compressor machine, vacuum tank, Bulking tank, heater and cooling system composition, its volume design of described vacuum tank is at least greater than 5 times of Bulking tank volume; Bulking tank, in it, be provided with the heater of sandwich construction, heater is multilayer tubular structures, when heating, by steam generator to steam injection in heater, existing mode of heating is all to pass into vapours from the rear end of heater to heat, thereby temperature in Bulking tank is raise, when vapours reaches front end from the rear end of heater, thermal losses causes heater front end temperature lower, before and after temperature is uneven affects material color and luster with to cause material to be heated inhomogeneous, the yield rate of product is also lower.
Summary of the invention
For the deficiencies in the prior art, the invention provides a kind of production method of Fedtsch apple crisp slices, this production method has improved the yield rate of product greatly, and yield rate reaches to 98%, has kept the original color and luster of Fedtsch apple and nutritional labeling, and more crisp.
Technical scheme of the present invention is as follows:
A production method for Fedtsch apple crisp slices, take fresh, without the Fedtsch apple of insect pest as raw material, through cleaning, machine barking, section, the Fedtsch apple flakes after section carries out as follows:
(1) protect look: the Fedtsch apple after peeling, axial slices, the Fedtsch apple flakes thickness 3～5mm being cut into; The solution of sodium bisulfite of Fedtsch apple flakes being put into quality 1 ‰～3 ‰ soaks 20-30min;
(2) blanching: the scalding 30s～60s of 100 ℃～120 ℃ for the Fedtsch apple flakes that step (1) is handled well, drains away the water; Blanching is conducive to kill in pulp bacterium and makes flesh cell death;
(3) soak sugar: it is that the white granulated sugar solution of 15-20wt% soaks 20-24h that the Fedtsch apple flakes after blanching is put into concentration, increase solid content, Fedtsch apple flakes after immersion rinses with clear water, gets rid of the white granulated sugar on Fedtsch apple flakes surface, drains away the water;
(4) Fedtsch apple flakes step (3) being soaked after sugar carries out freezing processing;
(5) once expanded: the Fedtsch apple flakes after freezing packs into and in Bulking tank, carries out pressure-difference and puffing, be evacuated to vacuum tank pressure-0.09MPa～-0.1MPa, heating while puffing tank makes temperature in Bulking tank rise to 75 ℃～80 ℃, opening pressurization valve makes Bulking tank pressure rise to 0.1MPa～0.35MPa, in the time that temperature and pressure is stablized, open the Pneumatic vacuum valve between Bulking tank and vacuum tank, in Bulking tank, instant decompression, to vacuum state, carries out once Fedtsch apple flakes expanded;
(6) secondary puffing: once after expanded end, close the Pneumatic vacuum valve between Bulking tank and vacuum tank, open the air intake valve of Bulking tank, return to after normal pressure until Bulking tank internal pressure, close air intake valve, be evacuated to vacuum tank pressure-0.1MPa, heating makes temperature in Bulking tank rise to 75 ℃, and pressure rise is to 0.2MPa, in the time that temperature and pressure is stablized, open the Pneumatic vacuum valve between Bulking tank and vacuum tank, make Fedtsch apple flakes carry out secondary puffing; Secondary puffing is mainly in order to increase puffed degree, accelerates scattering and disappearing of apple internal moisture, reduces drying time;
(7) dry: after secondary puffing completes, to enter dry run, temperature in Bulking tank is down to 60 ℃～65 ℃, vacuum dehydration 1～3h;
(8) cooling: Bulking tank is lowered the temperature, make the temperature in Bulking tank be down to 30-45 ℃,
(9) feeding, packing: recover after normal pressure, to open Bulking tank and take out crisp Fedtsch apple flakes until Bulking tank, weigh immediately, inflated with nitrogen packing.
The present invention is preferred, after above-mentioned steps (7) is dry, carry out again humidity discharging processing, described humidity discharging treatment step is as follows: first close the Pneumatic vacuum valve between Bulking tank and vacuum tank, after closing completely, open again the return air valve of Bulking tank tank deck, then in Bulking tank, sucking filtered air final vacuum degree declines gradually, when the Pressure Drop in Bulking tank is during to normal pressure, close the return air valve of Bulking tank tank deck, open Pneumatic vacuum valve, gas in Bulking tank and in Fedtsch apple flakes enters vacuum tank, then pass through air compressor, water pump and lobe pump are extracted the gas in vacuum tank out, repeat above-mentioned humidity discharging step 2～3 time, humidity discharging can reduce the inside and outside moisture of Fedtsch apple flakes, improves the puffed degree of Fedtsch apple flakes simultaneously.
Preferred according to the present invention, in above-mentioned steps (3), soak sugar and be that the Fedtsch apple flakes after blanching is put into concentration is that the white granulated sugar solution of 16-18wt% soaks 24h.
Preferred according to the present invention, the described freezing processing of above-mentioned steps (4) is by Fedtsch apple flakes freezing 20～24h at-10 ℃～-18 ℃ temperature.The freezing raising that contributes to products'texture characteristic.
Preferred according to the present invention, in above-mentioned steps (5), once expanded heating makes temperature in Bulking tank rise to 75 ℃～80 ℃, to open heating valve to heat from the rear and front end of Bulking tank internal heater simultaneously, described front end heating-up temperature is 75～80 ℃, and rear end heating-up temperature is 70～75 ℃.Experimental results show that from the rear and front end of Bulking tank internal heater and heat simultaneously, greatly improved the yield rate of product, yield rate reaches to 98%.
Further preferred, described front end heating-up temperature is 75 ℃, and rear end heating-up temperature is 70 ℃.
Further preferred, above-mentioned steps (5), described is once puffed to: be evacuated to vacuum tank pressure-0.1MPa, open heating valve heats from the rear and front end of Bulking tank internal heater simultaneously, described front end heating-up temperature is 80 ℃, rear end heating-up temperature is 75 ℃, until temperature rises to 80 ℃ in Bulking tank, Bulking tank pressure rise is to 0.35MPa, in the time that temperature and pressure is stablized, open the Pneumatic vacuum valve between Bulking tank and vacuum tank, in Bulking tank, instant decompression, to vacuum state, carries out once Fedtsch apple flakes expanded.
Preferred according to the present invention, above-mentioned steps (6), described secondary puffing, it is to heat from the rear and front end of Bulking tank internal heater that heating makes the interior temperature of Bulking tank rise to 75 ℃ simultaneously, described front end heating-up temperature is 70～75 ℃, and rear end heating-up temperature is 70～75 ℃, further preferred, described front end heating-up temperature is 70 ℃, and rear end heating-up temperature is 75 ℃.
Preferred according to the present invention, preferred, pressure when described step (7) vacuum dehydration is-0.1Mpa.
All carry out in pressure-difference and puffing device above step (5)-(8), and pressure-difference and puffing device mainly comprises Bulking tank, vacuum tank, steam generator, vavuum pump, air compressor machine, heater, vacuum butterfly valve and cooling system and pump and attemperating unit.Its volume design of vacuum tank is at least greater than 5 times of Bulking tank volume; Bulking tank, is provided with the heater of sandwich construction in it, heater is multilayer tubular structures, and pressure-difference and puffing device can be buied in market.The present invention is on existing basis, increase front end heating steam import, also increase front end heating steam import at the front end of heater, the front end heating steam makeup of the imports is identical with the existing rear end heating steam makeup of the imports, heat from the rear and front end of Bulking tank internal heater simultaneously, the heating of employing vapours, front end heating-up temperature is 75～80 ℃, rear end heating-up temperature is 70～75 ℃, it is even that before and after Bulking tank, heating contributes to the interior material heating temperature of tank, greatly improve the yield rate of product, kept the original color and luster of Fedtsch apple and nutritional labeling simultaneously.
Compared with the prior art, its main advantage is in the present invention:
1, the production method of Fedtsch apple of the present invention, adopt once expanded and secondary puffing United Technologies, 80 ℃ of temperature in Bulking tank when once expanded, Bulking tank pressure 0.35MPa, 75 ℃ of the interior temperature of Bulking tank when secondary puffing, pressure 0.2MPa, accelerate scattering and disappearing of Fedtsch apple flakes internal moisture, increase the puffed degree of Fedtsch apple flakes, reduce drying time, improved the crisp degree of product, this has increased Fedtsch apple puffed degree, accelerate scattering and disappearing of Fedtsch apple internal and surface moisture, reduced the vacuum dehydration time.The once expanded and secondary puffing of invention can not make the even phenomenon of distortion of the fragmentation of Fedtsch apple flakes, craping deform, contributes to improve the yield rate of product simultaneously.
2, once expanded and secondary puffing of the present invention, all adopt from the rear and front end of Bulking tank internal heater and heat simultaneously, change in original Bulking tank the material inhomogeneous situation of being heated, improve greatly the yield rate of product, yield rate reaches to 98%, improves color and luster and the puffed degree of product, has removed original sour and astringent mouthfeel, sugariness is moderate, sweet and sour taste.
4, the present invention is in cooling rear employing humidity discharging processing, and the shape that is more conducive to dilated product is fixed, the phenomenon of having avoided at high temperature humidity discharging to cause product puffed degree to reduce.
5, pressure-difference and puffing process of the present invention, in puffing process, Fedtsch apple flakes scatters and disappears because of the instant vaporization of organization internal moisture, causes in raw cell or the uniform alveolate texture of iuntercellular expansion formation, is that product has good crisp brittleness.
6, the production method of Fedtsch apple crisp slices of the present invention, to directly expanded, dry, humidity discharging of raw material, the original vitamin ingredients of Fedtsch apple flakes, other nutritional labelings and local flavor are farthest kept, in its production process, do not add any additive, green health, the holding time is long and kept the original color and luster of Fedtsch apple.All-ages.
7, technique of the present invention simple, easy to operate, be easy to control, be conducive to popularization and the utilization of technology.
The specific embodiment
Below in conjunction with specific embodiment, the present invention will be further described, but institute of the present invention protection domain is not limited to this.
The model that the fruit and vegetable dilated drying machine of changing temperature-pressure-difference using in embodiment is sold in Tianjin Qin De new material Science and Technology Ltd.: on the fruit and vegetable dilated drying machine of the changing temperature-pressure-difference basis of QDPHl000-4, in Bulking tank, the front end of heater water back increases front end heating steam import, the front end heating steam makeup of the imports is identical with the existing rear end heating steam makeup of the imports, heat from the rear and front end of Bulking tank internal heater simultaneously, adopt vapours heating.
Embodiment 1
The production method that Fedtsch apple flakes is crisp, step is as follows:
1, raw material processing: get fresh, without the Fedtsch Malus spectabilis of insect pest, machine barking;
2, section: the Fedtsch apple after peeling, axial slices, slice thickness 3mm;
3, protect look: Fedtsch apple flakes is put into 2 ‰ solution of sodium bisulfite and protected look 30min;
4, blanching: protect Fedtsch apple flakes after the look scalding 60s of 100 ℃, drain, kill bacteria also makes flesh cell death, is beneficial to white granulated sugar and enters Fedtsch apple flakes;
5, to put into concentration be that 20% white granulated sugar solution soaks 24h to the Fedtsch apple flakes sheet after blanching, increases solid content, improves its sweet taste, and the Fedtsch apple flakes after immersion, washes surperficial white granulated sugar, drains;
6, by the Fedtsch apple flakes freezing 24h at-18 ℃ of temperature after soaking in step (5), the freezing raising that contributes to products'texture characteristic;
7, once expanded: on each charging tray of the Fedtsch apple flakes sheet individual layer uniform spreading of 20 kilograms that step 6 is handled well in Bulking tank, then to pack Bulking tank sealing into, carry out pressure-difference and puffing; Open heating valve heats from the rear and front end of Bulking tank internal heater simultaneously, front end heating-up temperature is 75 ℃, and rear end heating-up temperature is 70 ℃, in the time that Bulking tank temperature reaches 75 ℃, in the water back of heater, still have part steam, in Bulking tank, temperature rises to 80 ℃; Open pressurization valve, Bulking tank pressure rise, to 0.35MPa, in the time that temperature and pressure is stablized, starts air compressor, makes the pressure decreased in vacuum tank, opens water pump, and vacuum tank is continued to vacuumize; As be evacuated to-0.09Mpa of pump handle vacuum tank pressure, open lobe pump, further vacuum tank is vacuumized; In the time of reach-0.1Mpa of vacuum tank pressure, open the Pneumatic vacuum valve between Bulking tank and vacuum tank, in Bulking tank, instant decompression, to vacuum state, carries out once Fedtsch apple flakes expanded.
8, secondary puffing: once after expanded end, close Pneumatic vacuum valve, open Bulking tank jacking air valve, after Bulking tank recovers normal pressure, close air intake valve, while being evacuated to vacuum tank vacuum-0.1Mpa, open heating valve, heat from the rear and front end of Bulking tank internal heater simultaneously, described front end heating-up temperature is 70 ℃, rear end heating-up temperature is 75 ℃, makes temperature in Bulking tank rise to 75 ℃; Open the pressurization valve of Bulking tank, pressure rise, to 0.2MPa, is opened vacuum valve again, carries out secondary puffing.Secondary puffing is mainly in order to increase puffed degree, accelerates scattering and disappearing of Fedtsch apple internal moisture, reduces drying time;
9, dry: after twice expanded completing, enter dry run, temperature in Bulking tank is down to 60 ℃, vacuum dehydration 2h, pressure when vacuum dehydration is-0.1Mpa;
10, after dry, carry out again humidity discharging processing, described humidity discharging treatment step is as follows: first close the Pneumatic vacuum valve between Bulking tank and vacuum tank, after closing completely, open again the return air valve of Bulking tank tank deck, then in Bulking tank, sucking filtered air final vacuum degree declines gradually, when the Pressure Drop in Bulking tank is during to normal pressure, close the return air valve of Bulking tank tank deck, open Pneumatic vacuum valve, gas in Bulking tank and in Fedtsch apple flakes enters vacuum tank, then pass through air compressor, water pump and lobe pump are extracted the gas in vacuum tank out, repeat above-mentioned humidity discharging step 2 time, humidity discharging can reduce the inside and outside moisture of Fedtsch apple flakes, improves the puffed degree of Fedtsch apple flakes simultaneously.Effect expanded, dry and humidity discharging is all the moisture in order to reduce Fedtsch apple flakes sheet, but dry is mainly the moisture that reduces Fedtsch apple flakes sheet surface, and expanded and humidity discharging can reduce the inside and outside moisture of Fedtsch apple flakes, improve the puffed degree of Fedtsch apple flakes sheet simultaneously;
11, cooling: the valve of steam off water back, open the cold circulatory system and lower the temperature, make the temperature in Bulking tank drop to 40 ℃;
12, feeding, packing: close successively lobe pump, water ring pump, air compressor machine and vacuum valve etc., open the air intake valve of expanded tank deck, recover after normal pressure, to open Bulking tank and take out crisp Fedtsch apple flakes until Bulking tank, weigh immediately, inflated with nitrogen packing.
Two, the crisp Quality Detection of Fedtsch apple flakes after expanded
Adopt crisp of the Fedtsch apple flakes that makes of the inventive method compared with the apple crisp slices that adopts prior art to make, water content, puffed degree, brittleness, shelf-life and shape, color and luster, that Vc content carries out comparing result is as shown in table 1 below.Puffed degree, refer to source material expanded before with expanded after volume ratio.Result shows that crisp of the Fedtsch apple flakes making through invention has retained the original color of fresh Fedtsch apple, local flavor and nutritional labeling, has removed original sour and astringent mouthfeel, and sugariness is moderate, sweet and sour taste.
Table 1
Embodiment 2
With the production method of crisp of the Fedtsch apple flakes described in embodiment 1, difference is,
Once expanded in step 7, to open heating valve and heat from the rear and front end of Bulking tank internal heater simultaneously, described front end heating-up temperature is 80 ℃, rear end heating-up temperature is 75 ℃, until temperature rises to 80 ℃ in Bulking tank, open pressurization valve, make Bulking tank pressure rise to 0.35MPa.
Secondary puffing in step 8, opens heating valve and heats from the rear and front end of Bulking tank internal heater simultaneously, and described front end heating-up temperature is 75 ℃, and rear end heating-up temperature is 70 ℃, until temperature rises to 75 ℃ in Bulking tank.
Embodiment 3
With the production method of crisp of the Fedtsch apple flakes described in embodiment 1, difference is,
Once expanded in step 7, to open heating valve and heat from the rear and front end of Bulking tank internal heater simultaneously, described front end heating-up temperature is 78 ℃, rear end heating-up temperature is 72 ℃, until temperature rises to 80 ℃ in Bulking tank, open pressurization valve, make Bulking tank pressure rise to 0.35MPa.
Secondary puffing in step 8, opens heating valve and heats from the rear and front end of Bulking tank internal heater simultaneously, and described front end heating-up temperature is 72 ℃, and rear end heating-up temperature is 72 ℃, until temperature rises to 75 ℃ in Bulking tank.
Embodiment 4
With the production method of crisp of the Fedtsch apple flakes described in embodiment 1, difference is,
Once expanded in step 7, on each charging tray of the Fedtsch apple flakes sheet individual layer uniform spreading of 25 kilograms that step 6 is handled well in Bulking tank, then pack Bulking tank sealing into, carry out pressure-difference and puffing; Open heating valve and heat from the rear and front end of Bulking tank internal heater simultaneously, make temperature in Bulking tank rise to 72 ℃; Open pressurization valve, make Bulking tank pressure rise to 0.3MPa.
Comparative example 1
With the production method of crisp of the Fedtsch apple flakes described in embodiment 1, difference is,
Once expanded in step 7, to open heating valve and heat from the rear end of Bulking tank internal heater, rear end heating-up temperature is 70 ℃.
Secondary puffing in step 8, opens heating valve, heats from the rear end of Bulking tank internal heater, and rear end heating-up temperature is 75 ℃.
Comparative example 2
With the production method of crisp of the Fedtsch apple flakes described in embodiment 1, difference is, the production method that the Fedtsch apple flakes of comparative example 2 is crisp only adopts once expanded, and once expanded actual conditions is with embodiment 1.
Three, comparative example:
1, measure respectively under the same conditions the yield rate of crisp of the yield rate of crisp of method Fedtsch apple flakes of embodiment 1-embodiment 4 and Fedtsch apple flakes that the method for comparative example 1 makes, weight/not gross weight × the % of expanded front material of the material after yield rate=completely expanded, records and the results are shown in following table 2.
Table 2
| ? | Yield rate (%) |
| Embodiment 1 | 98% |
| Embodiment 2 | 97% |
| Embodiment 3 | 98% |
| Embodiment 4 | 95% |
| Comparative example 1 | 80% |
The production method of Fedtsch apple crisp slices of the present invention heats from the rear and front end of Bulking tank internal heater simultaneously, change in original Bulking tank the material inhomogeneous situation of being heated, product yield ratio is up to 98%, and contrast 1 adopts the mode of rear end heating, product yield ratio only has 80%, and production method of the present invention has improved the yield rate of product greatly.
2, measure respectively under the same conditions the yield rate of crisp of the yield rate of crisp of method Fedtsch apple flakes of embodiment 1-embodiment 4 and Fedtsch apple flakes that the method for comparative example 2 makes, weight/not gross weight × the % of expanded front material of the material after yield rate=completely expanded, adopt crisp of the Fedtsch apple flakes that makes of the inventive method compared with crisp of the Xinjiang Apple Tree that adopts comparative example 2 to make, puffed degree, that color and luster carries out comparing result is as shown in table 3 below.
Table 3
| ? | Yield rate (%) | Puffed degree | Color and luster |
| Embodiment 1 | 98% | 0.95 | Micro-red |
| Embodiment 2 | 97% | 0.96 | Micro-red |
| Embodiment 3 | 98% | 0.95 | Micro-red |
| Embodiment 4 | 95% | 0.93 | Micro-red |
| Comparative example 2 | 85% | 0.62 | Dark red, blackout |
Claims (9)
1. a production method for Fedtsch apple crisp slices, take fresh, without the Fedtsch apple of insect pest as raw material, through cleaning, machine barking, section, the Fedtsch apple flakes after section carries out as follows:
(1) protect look: the Fedtsch apple after peeling, axial slices, the Fedtsch apple flakes thickness 3～5mm being cut into; The solution of sodium bisulfite of Fedtsch apple flakes being put into quality 1 ‰～3 ‰ soaks 20-30min;
(2) blanching: the scalding 30s～60s of 100 ℃～120 ℃ for the Fedtsch apple flakes that step (1) is handled well, drains away the water; Blanching is conducive to kill in pulp bacterium and makes flesh cell death;
(3) soak sugar: it is that the white granulated sugar solution of 15-20wt% soaks 20-24h that the Fedtsch apple flakes after blanching is put into concentration, increase solid content, Fedtsch apple flakes after immersion rinses with clear water, gets rid of the white granulated sugar on Fedtsch apple flakes surface, drains away the water;
(4) Fedtsch apple flakes step (3) being soaked after sugar carries out freezing processing;
(5) once expanded: the Fedtsch apple flakes after freezing packs into and in Bulking tank, carries out pressure-difference and puffing, be evacuated to vacuum tank pressure-0.09MPa～-0.1MPa, heating while puffing tank makes temperature in Bulking tank rise to 75 ℃～80 ℃, opening pressurization valve makes Bulking tank pressure rise to 0.1MPa～0.35MPa, in the time that temperature and pressure is stablized, open the Pneumatic vacuum valve between Bulking tank and vacuum tank, in Bulking tank, instant decompression, to vacuum state, carries out once Fedtsch apple flakes expanded;
(6) secondary puffing: once after expanded end, close the Pneumatic vacuum valve between Bulking tank and vacuum tank, open the air intake valve of Bulking tank, return to after normal pressure until Bulking tank internal pressure, close air intake valve, be evacuated to vacuum tank pressure-0.1MPa, heating makes temperature in Bulking tank rise to 75 ℃, and pressure rise is to 0.2MPa, in the time that temperature and pressure is stablized, open the Pneumatic vacuum valve between Bulking tank and vacuum tank, make Fedtsch apple flakes carry out secondary puffing; Secondary puffing is mainly in order to increase puffed degree, accelerates scattering and disappearing of apple internal moisture, reduces drying time;
(7) dry: after secondary puffing completes, to enter dry run, temperature in Bulking tank is down to 60 ℃～65 ℃, vacuum dehydration 1～3h;
(8) cooling: Bulking tank is lowered the temperature, make the temperature in Bulking tank be down to 30-45 ℃,
(9) feeding, packing: recover after normal pressure, to open Bulking tank and take out crisp Fedtsch apple flakes until Bulking tank, weigh immediately, inflated with nitrogen packing.
2. the production method of Fedtsch apple crisp slices according to claim 1, it is characterized in that, after step (7) is dry, carry out again humidity discharging processing, described humidity discharging treatment step is as follows: first close the Pneumatic vacuum valve between Bulking tank and vacuum tank, after closing completely, open again the return air valve of Bulking tank tank deck, then in Bulking tank, sucking filtered air final vacuum degree declines gradually, when the Pressure Drop in Bulking tank is during to normal pressure, close the return air valve of Bulking tank tank deck, open Pneumatic vacuum valve, gas in Bulking tank and in Fedtsch apple flakes enters vacuum tank, then pass through air compressor, water pump and lobe pump are extracted the gas in vacuum tank out, repeat above-mentioned humidity discharging step 2～3 time.
3. the production method of Fedtsch apple crisp slices according to claim 1, is characterized in that, soaks sugar and be that the Fedtsch apple flakes after blanching is put into concentration is that the white granulated sugar solution of 16-18wt% soaks 24h in step (3).
4. the production method of Fedtsch apple crisp slices according to claim 1, is characterized in that, the described freezing processing of step (4) is by Fedtsch apple flakes freezing 20～24h at-10 ℃～-18 ℃ temperature.
5. the production method of Fedtsch apple crisp slices according to claim 1, it is characterized in that, in step (5), once expanded heating makes temperature in Bulking tank rise to 75 ℃～80 ℃, to open heating valve to heat from the rear and front end of Bulking tank internal heater simultaneously, described front end heating-up temperature is 75～80 ℃, and rear end heating-up temperature is 70～75 ℃.
6. the production method of Fedtsch apple crisp slices according to claim 5, is characterized in that, described front end heating-up temperature is 75 ℃, and rear end heating-up temperature is 70 ℃.
7. the production method of Fedtsch apple crisp slices according to claim 5, it is characterized in that, step (5), described is once puffed to: be evacuated to vacuum tank pressure-0.1MPa, open heating valve heats from the rear and front end of Bulking tank internal heater simultaneously, described front end heating-up temperature is 80 ℃, rear end heating-up temperature is 75 ℃, until temperature rises to 80 ℃ in Bulking tank, Bulking tank pressure rise is to 0.35MPa, in the time that temperature and pressure is stablized, open the Pneumatic vacuum valve between Bulking tank and vacuum tank, in Bulking tank, instant decompression is to vacuum state, Fedtsch apple flakes is carried out once expanded.
8. the production method of Fedtsch apple crisp slices according to claim 1, it is characterized in that, step (6), described secondary puffing, it is to heat from the rear and front end of Bulking tank internal heater that heating makes the interior temperature of Bulking tank rise to 75 ℃ simultaneously, described front end heating-up temperature is 70～75 ℃, rear end heating-up temperature is 70～75 ℃, further preferred, described front end heating-up temperature is 70 ℃, and rear end heating-up temperature is 75 ℃.
9. the production method of Fedtsch apple crisp slices according to claim 1, is characterized in that, pressure when described step (7) vacuum dehydration is-0.1Mpa.
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