CN104522558A - Processing method of crispy carrot strips - Google Patents
Processing method of crispy carrot strips Download PDFInfo
- Publication number
- CN104522558A CN104522558A CN201410791059.7A CN201410791059A CN104522558A CN 104522558 A CN104522558 A CN 104522558A CN 201410791059 A CN201410791059 A CN 201410791059A CN 104522558 A CN104522558 A CN 104522558A
- Authority
- CN
- China
- Prior art keywords
- carrot
- stick
- temperature
- malt syrup
- crisp
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000000626 Daucus carota Species 0.000 title claims abstract description 169
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 169
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 52
- 206010033546 Pallor Diseases 0.000 claims abstract description 24
- 230000001007 puffing effect Effects 0.000 claims abstract description 20
- 238000001035 drying Methods 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000007605 air drying Methods 0.000 claims description 9
- 238000005470 impregnation Methods 0.000 claims description 9
- 230000008961 swelling Effects 0.000 claims description 7
- 238000004880 explosion Methods 0.000 claims description 4
- 238000007710 freezing Methods 0.000 abstract description 12
- 230000008014 freezing Effects 0.000 abstract description 12
- 239000003205 fragrance Substances 0.000 abstract description 5
- 238000009835 boiling Methods 0.000 abstract description 3
- 238000007598 dipping method Methods 0.000 abstract 1
- 238000007602 hot air drying Methods 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 18
- 230000008569 process Effects 0.000 description 17
- 238000005520 cutting process Methods 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 12
- 239000002994 raw material Substances 0.000 description 11
- 230000001953 sensory effect Effects 0.000 description 11
- 238000012545 processing Methods 0.000 description 10
- 238000009834 vaporization Methods 0.000 description 10
- 230000008016 vaporization Effects 0.000 description 10
- 230000010349 pulsation Effects 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- 238000004140 cleaning Methods 0.000 description 5
- 239000000356 contaminant Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 210000002615 epidermis Anatomy 0.000 description 5
- 230000004075 alteration Effects 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000021466 carotenoid Nutrition 0.000 description 2
- 150000001747 carotenoids Chemical class 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000208173 Apiaceae Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102220564797 Protein Lines homolog 1_D25L_mutation Human genes 0.000 description 1
- 235000015055 Talinum crassifolium Nutrition 0.000 description 1
- 244000099346 Talinum fruticosum Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000010076 replication Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a processing method of crispy carrot strips. The processing method comprises the following steps: treating carrots into carrot strips; blanching the carrot strips, cooling and then draining; deeply freezing the carrot strips for 3-5 hours at the temperature of -60 DEG C, and pre-boiling for 10-30 minutes by using a 40% malt syrup solution at the temperature of 90-110 DEG C; or deeply freezing the carrot strips for 3-5 hours at the temperature of -60 DEG C, and then dipping for 1-3 hours by using the 40% malt syrup solution at the temperature of 40-60 DEG C; carrying out hot-air drying and samming; and puffing and drying to obtain crispy carrot strips. The processing method provided by the invention is short in time consumption, low in price, simple in operation and easy to control. By combination of deep freezing and malt syrup treatment, the original color of the carrots can be retained to a greater extent, the taste and the sweetness are proper, and the fragrance is pleasant; and simultaneously, the crispy carrot strips are loose and ordered in internal structure, relatively good in crispiness and relatively good in puffing degree.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of crisp carrot bar processing method.
Background technology
Carrot is Carrot family plant, nutritious, all-ages, enjoys the good reputation of " Talinum crassifolium " at home.Except can meet the seven major nutrient of needed by human body containing carbohydrate, cellulose, protein etc. except, also be rich in more carotenoid, wherein the content of β-carotenoid is the highest, can about 80% be reached, being a kind of natural functional component, is also the important sources of needed by human body vitamin A.Health care has anti-oxidant, improve the effect such as immunity of organisms, enhancing development and vision protection.
The tradition carrot mode of production mainly processes carrot juice, and therefrom extracts carotenoid, but in machining process, carrot utilization rate is low, and accessory substance carrot pomace also result in great waste.For realizing making full use of of raw material, economize energy, carrot processing has turned to and has dehydrated product in recent years, sloughs excessive moisture, weight reduction, reduced volume through processing, is easy to store and transport.Not only overcome fresh, freeze that carrot volume is large, heavy, inconvenience transport shortcoming, the more important thing is no coupling product, consumer's instant.The wherein puffed crisp carrot bar of non-fried, because it is nutritious, crispy in taste and fragrance pure, there are wide market prospects, good merchantable brand when being amusement and recreation.But this product also has certain immature property in process technology, how improving the color of product and mouthfeel is that problem is built in the pass of technology.Color protecting method common in carrot processing has blanching, adds color stabilizer (as vitamin C, citric acid) etc., but these methods are not obvious to the protected effect of color in the processing of crisp carrot bar.
The change of converted products color greatly affects the desire to buy of consumer, is one of most important characteristic of product quality, and carrot taking off of color in process becomes inevitably, how to protect the color of raw material to be the most important thing of problem to be solved.
Summary of the invention
Technical problem solved by the invention how to suppress the color in crisp carrot bar process to take off change, thus obtain color and all good crisp carrot bar product of mouthfeel.
In order to solve the problems of the technologies described above, the invention provides a kind of crisp carrot bar processing method.
Crisp carrot bar processing method provided by the present invention, comprises the steps:
(1) carrot is cut into inch strips, obtain carrot stick;
(2) drain with after cold water flush cooling after blanching being carried out to described carrot stick with hot water, obtain the carrot stick after blanching;
(3) with following 1) or 2) pretreatment is carried out to the carrot stick after described blanching:
1) carrot stick after described blanching is deeply frozen 3 ~ 5h (as 4h) at the temperature of-50 DEG C ~ (-70) DEG C (as-60 DEG C), use the mass concentration of the malt syrup of 90 DEG C ~ 110 DEG C (as 100 DEG C) to be that the malt syrup solution of 30% ~ 50% (as 40%) is precooked 10min ~ 30min (as 20min) again, obtain pretreated carrot stick;
2) carrot stick after described blanching is deeply frozen 3 ~ 5h (as 4h) at the temperature of-50 DEG C ~ (-70) DEG C (as-60 DEG C), use again 40 DEG C ~ 60 DEG C (as 50 DEG C) as described in the mass concentration of malt syrup be the malt syrup solution impregnation 1h ~ 3h (as 2h) of 30% ~ 50% (as 40%), obtain pretreated carrot stick;
(4) by described pretreated carrot stick heated-air drying, be then put into sam in low temperature environment, obtain carrot stick to be dried;
(5) described carrot stick to be dried is carried out explosion puffing drying, obtain crisp carrot bar product.
In said method step (1), the length of described carrot stick is 3cm ~ 5cm, and thickness is 0.5cm ~ 1cm.
In said method step (2), the temperature of described hot water is 90 DEG C ~ 100 DEG C, specifically can be 95 DEG C; The time of described blanching is 2min ~ 4min, specifically can be 3min.
The temperature of described cold water is 20 ~ 25 DEG C.
In said method step (3), the mass concentration of described carrot stick and described malt syrup is the mass ratio of the malt syrup solution of 40% is 1:2-4, specifically can be 1:3.
In said method step (4), described heated-air drying is carried out in hot air drier, and the temperature of described heated-air drying is 65 DEG C ~ 75 DEG C, specifically can be 70 DEG C, and the time of described heated-air drying is 3h ~ 5h, specifically can be 4h.
In said method step (4), the temperature of described low temperature environment specifically can be 4 DEG C, and the time of described sam is 9h ~ 11h, specifically can be 10h.
In said method step (5), described explosion puffing drying is the drying of pulsation pressure-difference and puffing, the condition of described pulsation pressure-difference and puffing drying is: swelling temperature is 100 DEG C, bulking pressure is 0.2MPa, dead time is 10min, and expanded number of times is 5 times, and evacuation temperature is 70 ~ 80 DEG C, specifically can be 70 DEG C or 80 DEG C, evacuated time is 3h.
The crisp carrot bar that the method utilizing the invention described above to provide prepares also belongs to protection scope of the present invention.
Based on wet basis meter, the moisture wet basis of described crisp carrot bar lower than 4%, as 2.98% ~ 3.20%.
The present invention by freezing and liquid glucose process connected applications in crisp carrot bar process technology, with production crispy in taste, product that color is tempting.In making crisp carrot bar process, freezing processing can change the eucaryotic cell structure of carrot, causes the dehydrating effect of intercellular plasmolysis and sample, increases the crisp brittleness of final products and promotes entering of liquid glucose.Liquid glucose process can protect the color of crisp carrot bar, and due to Thief zone pressure, sugar enters in cell by cell membrane, reaches the content that also add solute while protecting look, and intracellular moisture also flows to extracellular simultaneously, saves the dry energy.The two connected applications to be guaranteed the quality important effect for the look that protects of crisp carrot bar.
Crisp carrot bar processing method provided by the present invention, consuming time short, price is low, simple to operate, be easy to control.By deeply freezing the process of associating malt syrup, can retain original color and luster of the fresh sample of carrot largely, mouthfeel sugariness is suitable for, and fragrance is pleasant.Interiors of products is in order loosely organized simultaneously, and crisp brittleness is better, and puffed degree is better.The crisp carrot bar product utilizing preprocess method provided by the present invention to prepare, final moisture wet basis controls below 4%, and water activity is lower, is unfavorable for microbial growth, can preserve for a long time, and transport, easy to carry.
Detailed description of the invention
Below by specific embodiment, the present invention will be described, but the present invention is not limited thereto.
The experimental technique used in following embodiment if no special instructions, is conventional method; Reagent used in following embodiment, material etc., if no special instructions, all can obtain from commercial channels.
The mass concentration of the described malt syrup adopted in following embodiment be 40% malt syrup solution prepared by following method: get malt syrup stoste (75BX) 500g, add 750g distilled water, the mass concentration being uniformly dissolved and obtaining malt syrup is the malt syrup solution of 40%.Wherein, described malt syrup stoste (75BX) product that is Jinzhou great achievement food development Co., Ltd.
DHG-9123A electric heating constant-temperature blowing drying box: the upper grand experimental facilities Co., Ltd of Nereid.
D25L color difference meter, HunterLab company of the U.S..
The fruit and vegetable dilated machine of QDPH10-1 changing temperature-pressure-difference, Tianjin Qin De new material Science and Technology Ltd..
Ten thousand/balance: Japanese SHIMADZU.
The processing of embodiment 1, crisp carrot bar 1
(1) raw material cleaning, peeling and cutting: clean carrot with water, remove surface contaminants.Remove the carrot epidermis that thickness is 1mm again, then carrot cutting is grown into the carrot section of 4cm, and then longitudinal quadrisection is four pieces, obtain thickness and be about the thick carrot stick of 0.7cm;
(2) carrot stick that step (1) segments being immersed in temperature is blanching 3min in the hot water of 95 DEG C, then makes it cooling by the cold water flush of 25 DEG C, drains rear for subsequent use;
(3) pretreatment: the carrot stick after step (2) blanching is frozen deeply, temperature is-60 DEG C, time is 4h, to precook 20min with the malt syrup solution that the mass concentration of malt syrup of boiling (100 DEG C) is 40% again, the mass concentration of wherein said carrot stick and described malt syrup is the mass ratio of the malt syrup solution of 40% is 1:3, obtains pretreated carrot stick;
(4) hot blast and sam: step (3) pretreated carrot stick is placed in hot air drier, temperature is 70 DEG C, the time is 4h, and be finally put into (4 DEG C) in low temperature environment again and carry out sam, the time is 10h;
(5) pressure-difference and puffing of pulsing is dry: carrot stick to be dried for step (4) is carried out the drying of pulsation pressure-difference and puffing, swelling temperature is 100 DEG C, dead time is 10min, expanded number of times is 5 times, vaporization temperature is 80 DEG C, and after time 1.5h, vaporization temperature drops to 70 DEG C, continue evacuated time 1.5h, finally obtain crisp carrot bar product 1.
The processing of embodiment 2, crisp carrot bar 2
(1) raw material cleaning, peeling and cutting: clean carrot with water, remove surface contaminants.Remove the carrot epidermis that thickness is 1mm again, then carrot cutting is grown into the carrot section of 4cm, and then longitudinal quadrisection is four pieces, obtain thickness and be about the thick carrot stick of 0.7cm;
(2) carrot stick that step (1) segments being immersed in temperature is blanching 3min in the hot water of 95 DEG C, then makes it cooling by the cold water flush of 23 DEG C, drains rear for subsequent use;
(3) pretreatment: the carrot stick after step (2) blanching is frozen deeply, temperature is-60 DEG C, time is 4h, again under 50 DEG C of water bath heat preservation conditions, with the malt syrup solution impregnation 2h that the mass concentration of malt syrup is 40%, the mass concentration of wherein said carrot stick and described malt syrup is the mass ratio of the malt syrup solution of 40% is 1:3, obtains pretreated carrot stick;
(4) hot blast and sam: step (3) pretreated carrot stick is placed in hot air drier, temperature is 70 DEG C, the time is 4h, and be finally put into (4 DEG C) in low temperature environment again and carry out sam, the time is 10h;
(5) pressure-difference and puffing of pulsing is dry: carrot stick to be dried for step (4) is carried out the drying of pulsation pressure-difference and puffing, swelling temperature is 100 DEG C, dead time is 10min, expanded number of times is 5 times, vaporization temperature is 80 DEG C, and after time 1.5h, vaporization temperature drops to 70 DEG C, continue evacuated time 1.5h, finally obtain crisp carrot bar product 2.
Comparative example 1, malt syrup solution are precooked the crisp carrot bar of processing
Get the carrot with embodiment 1 same batch, pretreatment only adopts malt syrup process of precooking to prepare crisp carrot bar, the steps include: that raw material cleans; Peeling; Cutting; Pretreatment (malt syrup is precooked); Heated-air drying; Pulsation pressure-difference and puffing is dry.Specific as follows:
(1) raw material cleaning, peeling and cutting: clean carrot with water, remove surface contaminants.Remove the carrot epidermis that thickness is 1mm again, then carrot cutting is grown into the carrot section of 4cm, and then longitudinal quadrisection is four pieces, obtain thickness and be about the thick carrot stick of 0.7cm;
(2) carrot stick that step (1) segments being immersed in temperature is blanching 3min in the hot water of 95 DEG C, then makes it cooling by the cold water flush of 25 DEG C, drains rear for subsequent use;
(3) pretreatment: the malt syrup solution being 40% by the mass concentration of described malt syrup of carrot stick boiling (100 DEG C) after step (2) blanching is precooked 20min, the mass concentration of wherein said carrot stick and described malt syrup is the mass ratio of the malt syrup solution of 40% is 1:3, obtains pretreated carrot stick;
(4) hot blast and sam: step (3) pretreated carrot stick is placed in hot air drier, temperature is 70 DEG C, the time is 4h, and be finally put into (4 DEG C) in low temperature environment again and carry out sam, the time is 10h;
(5) pressure-difference and puffing of pulsing is dry: carrot stick to be dried for step (4) is carried out the drying of pulsation pressure-difference and puffing, swelling temperature is 100 DEG C, dead time is 10min, expanded number of times is 5 times, vaporization temperature is 80 DEG C, and after time 1.5h, vaporization temperature drops to 70 DEG C, continue evacuated time 1.5h, finally obtain crisp carrot bar product.
The crisp carrot bar of comparative example 2, malt syrup solution impregnation processing
(1) raw material cleaning, peeling and cutting: clean carrot with water, remove surface contaminants.Remove the carrot epidermis that thickness is 1mm again, then carrot cutting is grown into the carrot section of 4cm, and then longitudinal quadrisection is four pieces, obtain thickness and be about the thick carrot stick of 0.7cm;
(2) carrot stick that step (1) segments being immersed in temperature is blanching 3min in the hot water of 95 DEG C, then makes it cooling by the cold water flush of 23 DEG C, drains rear for subsequent use;
(3) pretreatment: by the carrot stick after step (2) blanching under 50 DEG C of water bath heat preservation conditions, with the malt syrup solution impregnation 2h that the mass concentration of described malt syrup is 40%, the mass concentration of wherein said carrot stick and described malt syrup is the mass ratio of the malt syrup solution of 40% is 1:3, obtains pretreated carrot stick;
(4) hot blast and sam: step (3) pretreated carrot stick is placed in hot air drier, temperature is 70 DEG C, the time is 4h, and be finally put into (4 DEG C) in low temperature environment again and carry out sam, the time is 10h;
(5) pressure-difference and puffing of pulsing is dry: carrot stick to be dried for step (4) is carried out the drying of pulsation pressure-difference and puffing, swelling temperature is 100 DEG C, dead time is 10min, expanded number of times is 5 times, vaporization temperature is 80 DEG C, and after time 1.5h, vaporization temperature drops to 70 DEG C, continue evacuated time 1.5h, finally obtain crisp carrot bar product.
Comparative example 3, deeply freeze pretreated crisp carrot bar
Get the carrot with embodiment 1 same batch, pretreatment only adopts deeply freezes pretreatment and prepares crisp carrot bar, the steps include: that raw material cleans; Peeling; Cutting; Pretreatment (deeply freezing); Heated-air drying; Pulsation pressure-difference and puffing is dry.Specific as follows:
(1) raw material cleaning, peeling and cutting: clean carrot with water, remove surface contaminants.Remove the carrot epidermis that thickness is 1mm again, then carrot cutting is grown into the carrot section of 4cm, and then longitudinal quadrisection is four pieces, obtain thickness and be about the thick carrot stick of 0.7cm;
(2) carrot stick that step (1) segments being immersed in temperature is blanching 3min in the hot water of 95 DEG C, then makes it cooling by the cold water flush of 25 DEG C, drains rear for subsequent use;
(3) deeply freeze pretreatment: the carrot stick after step (2) blanching is frozen process deeply, be placed on 4h at-60 DEG C of temperature;
(4) hot blast and sam: step (3) pretreated carrot stick is placed in hot air drier, temperature is 70 DEG C, the time is 4h, and finally in low temperature environment, (4 DEG C) carry out sam 10h;
(5) pressure-difference and puffing of pulsing is dry: carrot stick to be dried for step (4) is carried out the drying of pulsation pressure-difference and puffing, swelling temperature is 100 DEG C, dead time 10min, expanded number of times is 5 times, vaporization temperature is 80 DEG C, and after time 1.5h, vaporization temperature drops to 70 DEG C, continue pumpdown time 1.5h, finally obtain crisp carrot bar product.
The Indexs measure of crisp carrot bar product and sensory evaluation
The Indexs measure of crisp carrot bar product:
(1) assay method of color: adopt full-automatic colour examining colour-difference-metre to measure the colour index of different pretreatments carrot stick, carrot stick is contained in sample disc, CIELAB color L*, a*, b* value of working sample under reflective-mode, and calculate total color difference Δ E and form and aspect h °, repeat 3 times.Wherein L* represents brightness, and L* value is less, shows that the brightness of product is less; A*>0 represents red value, a*<0 represents value of green; B*>0 represents yellow value, b*<0 represents blue value.△ E represents total color difference, the entire change of reflection color and luster, and the larger expression color change of △ E greatly.
Wherein, aberration Δ E can reflect the shade deviation of dry front and back material, and value of chromatism less expression material retaining color is better.
ΔE＝[(L*-L
0)
2+(a*-a
0)
2+(b*-b
0)
2]
1/2
Form and aspect h ° can indicate certain color color code definitely, and in form and aspect circle, 0 ° and 360 ° represents red, and 90 ° represent yellow.
h°＝arctan(b*/a*)
(2) determination of moisture method: seasoning.Be specially: precise 2-10g sample (dry before weight, i.e. fresh weight), be placed in drying, cooling constant weight have lid measuring cup, moves in the normal pressure baking oven of 105 DEG C, uncaps after drying 2h and take out, add a cover be placed in cool 0.5h in drier after weigh.Move into again in the normal pressure baking oven of 105 DEG C, uncap after drying 0.5h and take out, add a cover to be placed in drier and weigh after cooling 0.5h.Repeat this operation, until namely twice, the front and back 2mg of being no more than of poor quality is considered as sample constant weight, moisture (%)=[(fresh weight-butt)/fresh weight] × 100%.
Each sample replication 3 times, finally averages.
The index result of embodiment 1 gained crisp carrot bar product 1 is as shown in table 1.
The Indexs measure result of table 1 embodiment 1 gained crisp carrot bar product 1
The index result of embodiment 2 gained crisp carrot bar product 2 is as shown in table 2.
The Indexs measure result of table 2 embodiment 2 gained crisp carrot bar product 2
From table 1 and table 2 Indexs measure result: deeply freeze each colour index of product of conjunction malt syrup impregnation process the most close to fresh sample, and Δ E value is 3.90; And deeply freeze to close the malt syrup product b value of precooking and hue value h
0smaller, illustrate that product colour is partially red; The each measured value of color of deeply freezing to close malt syrup process is all more or less the same with fresh sample, and the moisture of final products is all below 4%.
The index result of comparative example 1 gained crisp carrot bar product is as shown in table 3.
Table 3 comparative example 1 malt syrup is precooked and is processed the Indexs measure result of crisp carrot bar
The index result of comparative example 2 gained crisp carrot bar product is as shown in table 4.
The Indexs measure result of table 4 comparative example 2 malt syrup impregnation process crisp carrot bar
The index result of comparative example 3 gained crisp carrot bar product is as shown in table 5.
Table 5 freezes the Indexs measure result of pretreatment crisp carrot bar deeply
From table 3, table 4 and table 5 data: the precook Δ E value for the treatment of product of malt syrup is 13.28, and compared with fresh sample color value, difference is comparatively large, b and h
0be worth all lower, product colour is redder; Product colour and the fresh sample of malt syrup impregnation process also have certain deviation, and lightness l value is higher, and color and luster is orange-yellow; A, b value of deeply freezing treatment product is respectively 17.03 and 17.56, there is larger difference (Δ E=9.07) with the aberration of fresh sample, and h
0be worth bigger than normal, illustrate that product colour is more close yellow.
The sensory evaluation of crisp carrot bar product:
Sample is poured in clean ceramic whiteware dish, with the naked eye directly observes color and luster, chew mouthfeel, smell its smell, taste flavour.The sensory evaluation principle of carrot stick product is as shown in table 6; The organoleptic detection result of embodiment 1 gained crisp carrot bar product 1, embodiment 2 gained crisp carrot bar product 2, comparative example 1, comparative example 2, comparative example 3 gained crisp carrot bar product is as shown in table 7.
Table 6 crisp carrot bar sensory evaluation principle (full marks 80)
Table 7 different disposal crisp carrot bar Analyses Methods for Sensory Evaluation Results (full marks 80)
The data of comparative example 1 and embodiment 1: embodiment 1 gained crisp carrot bar product colour is orange red, crispy in taste, and fragrant and sweet good to eat, sensory evaluation divides the highest (73 points); And the crisp carrot bar product form and aspect h of comparative example 1
0value (being 34.14) is minimum, and product colour is redder, but products taste is very poor, and hardness is large, and without crunchy sensation, sensory evaluation is lower, is only 49 points.
The data of comparative example 2 and embodiment 2: embodiment 2 gained crisp carrot bar color is orange, better crisp, with fragrance striking the nose, and sensory evaluation score value is up to 72 points; And the crisp carrot bar of comparative example 2 gained, although be more or less the same with embodiment 2 product colour, mouthfeel is poor, and part is crisp, and product is partially hard, and sensory evaluation score value is 43 points.
The data of comparative example 3 and embodiment 1 and embodiment 2: the crisp carrot bar a value (being only 17.03) on the low side of comparative example 3 gained, form and aspect h
0value (45.88) is the highest, and product presents light yellow, and individual product even has the sign be charred; The crisp brittleness of mouthfeel is general, and part is slightly hard; Fragrance is lighter, and overall organoleptic's evaluation divides minimum, is only 37 points.The crisp carrot bar product obtained in embodiment 1 and embodiment 2 is in reservation fresh carrot color and improve final products mouthfeel, has clear superiority compared with comparative example 3.
In sum: deeply freezing to close malt syrup solution pretreated crisp carrot bar all has good color and quality to retain.Can draw from the testing result of index, through deeply freezing+the crisp carrot bar of malt syrup impregnation process and the aberration less (△ E value=3.90) of fresh sample, color is the most close to the color of fresh raw material.Sensory evaluation score is higher (72 points) also, and sweet mouthfeel has good crisp degree.Through deeply freezing+malt syrup to precook the crisp carrot bar of process, though there were significant differences (△ E value=7.38), compared with fresh sample with fresh sample aberration, product color is more gorgeous, and in orange red, and sensory evaluation score value score is the highest, be 73 points, deeply liked; The crisp brittleness of product is best.Therefore, remain color and the local flavor of raw material to a great extent through above-mentioned two kinds of pretreated crisp carrot bars, product quality is better.
Claims (8)
1. a crisp carrot bar processing method, comprises the steps:
(1) carrot is cut into inch strips, obtain carrot stick;
(2) drain with after cold water flush cooling after blanching being carried out to described carrot stick with hot water, obtain the carrot stick after blanching;
(3) with following 1) or 2) pretreatment is carried out to the carrot stick after described blanching:
1) carrot stick after described blanching is frozen 3h ~ 5h at-50 DEG C ~ temperature of (-70) DEG C, to precook 10min ~ 30min with the malt syrup solution that the mass concentration of the malt syrup of 90 DEG C-110 DEG C is 30% ~ 50% again, obtain pretreated carrot stick;
2) carrot stick after described blanching is frozen 3h ~ 5h at-50 DEG C ~ temperature of (-70) DEG C, be the malt syrup solution impregnation 1h ~ 3h of 30% ~ 50% again by the mass concentration of the described malt syrup of 40 DEG C-60 DEG C, obtain pretreated carrot stick;
(4) by described pretreated carrot stick heated-air drying, be then put into sam in low temperature environment, obtain carrot stick to be dried;
(5) described carrot stick to be dried is carried out explosion puffing drying, obtain crisp carrot bar product.
2. method according to claim 1, is characterized in that: in step (1), and the length of described carrot stick is 3cm ~ 5cm, and thickness is 0.5cm ~ 1cm.
3. method according to claim 1 and 2, is characterized in that: the temperature of described hot water is 90 DEG C ~ 100 DEG C; The time of described blanching is 2min ~ 4min; The temperature of described cold water is 20 DEG C ~ 25 DEG C.
4. the method according to any one of claim 1-3, is characterized in that: in step (3), and the mass concentration of described carrot stick and described malt syrup is the mass ratio of the malt syrup solution of 40% is 1:2-4.
5. the method according to any one of claim 1-4, is characterized in that: in step (4), and the temperature of described heated-air drying is 65 DEG C ~ 75 DEG C; The time of described heated-air drying is 3h ~ 5h; The temperature of described low temperature environment is 4 DEG C, and the time of described sam is 9h ~ 11h.
6. the method according to any one of claim 1-5, it is characterized in that: in step (5), the condition of described explosion puffing drying is: swelling temperature is 100 DEG C, bulking pressure is 0.2MPa, dead time is 10min, expanded number of times is 5 times, and evacuation temperature is 70 ~ 80 DEG C, and evacuated time is 3h.
7. the crisp carrot bar that method prepares according to any one of claim 1-6.
8. crisp carrot bar according to claim 7, is characterized in that: based on wet basis meter, the moisture wet basis of described crisp carrot bar is lower than 4%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410791059.7A CN104522558A (en) | 2014-12-18 | 2014-12-18 | Processing method of crispy carrot strips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410791059.7A CN104522558A (en) | 2014-12-18 | 2014-12-18 | Processing method of crispy carrot strips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104522558A true CN104522558A (en) | 2015-04-22 |
Family
ID=52838335
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410791059.7A Pending CN104522558A (en) | 2014-12-18 | 2014-12-18 | Processing method of crispy carrot strips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104522558A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048342A (en) * | 2017-03-14 | 2017-08-18 | 钟静涛 | Instant synthetic rice and its processing method |
| CN107048257A (en) * | 2017-03-14 | 2017-08-18 | 刘喜丹 | The crisp bar of ternip and its processing method |
| CN107095218A (en) * | 2017-03-14 | 2017-08-29 | 钟静涛 | Potato rice and its processing method |
| CN107095159A (en) * | 2017-03-14 | 2017-08-29 | 钟静涛 | Eight treasures (choice ingredients of certain special dishes) rice and its processing method |
| CN107173727A (en) * | 2017-03-14 | 2017-09-19 | 刘喜丹 | The crisp bar of durian and its processing method |
| CN107173743A (en) * | 2017-03-14 | 2017-09-19 | 刘喜丹 | Cassava crisp chip and its processing method |
| CN108272048A (en) * | 2018-01-30 | 2018-07-13 | 中国农业科学院农产品加工研究所 | The method for preparing crisp carrot item based on more key point coordinated regulations |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196898A (en) * | 1997-04-22 | 1998-10-28 | 承德市侨源贸易公司 | Tech. for prodn. of puffed fruit and vegetable crisp and its products |
| CN101480243A (en) * | 2009-01-20 | 2009-07-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure |
| CN101579031A (en) * | 2009-06-18 | 2009-11-18 | 江苏省农业科学院 | Method for preparing puffed crisp carrot cubes |
| CN102132843A (en) * | 2011-03-02 | 2011-07-27 | 中国农业科学院农产品加工研究所 | Non-fried carrot and preparation method thereof |
| CN102144760A (en) * | 2011-03-02 | 2011-08-10 | 中国农业科学院农产品加工研究所 | Non-fried puffed jackfruit and preparation method thereof |
| CN103609663A (en) * | 2013-12-10 | 2014-03-05 | 中国农业科学院农产品加工研究所 | Method for drying fruits and vegetables by using vacuum-freezing jointed differential-pressure puffing technique |
| CN103907844A (en) * | 2014-03-26 | 2014-07-09 | 上海应用技术学院 | Production method of freeze-dried carrot crisp chips |
-
2014
- 2014-12-18 CN CN201410791059.7A patent/CN104522558A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196898A (en) * | 1997-04-22 | 1998-10-28 | 承德市侨源贸易公司 | Tech. for prodn. of puffed fruit and vegetable crisp and its products |
| CN101480243A (en) * | 2009-01-20 | 2009-07-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure |
| CN101579031A (en) * | 2009-06-18 | 2009-11-18 | 江苏省农业科学院 | Method for preparing puffed crisp carrot cubes |
| CN102132843A (en) * | 2011-03-02 | 2011-07-27 | 中国农业科学院农产品加工研究所 | Non-fried carrot and preparation method thereof |
| CN102144760A (en) * | 2011-03-02 | 2011-08-10 | 中国农业科学院农产品加工研究所 | Non-fried puffed jackfruit and preparation method thereof |
| CN103609663A (en) * | 2013-12-10 | 2014-03-05 | 中国农业科学院农产品加工研究所 | Method for drying fruits and vegetables by using vacuum-freezing jointed differential-pressure puffing technique |
| CN103907844A (en) * | 2014-03-26 | 2014-07-09 | 上海应用技术学院 | Production method of freeze-dried carrot crisp chips |
Non-Patent Citations (1)
| Title |
|---|
| 王荣梅等: "低温气流膨化酥脆胡萝卜的研制", 《现代食品科技》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048342A (en) * | 2017-03-14 | 2017-08-18 | 钟静涛 | Instant synthetic rice and its processing method |
| CN107048257A (en) * | 2017-03-14 | 2017-08-18 | 刘喜丹 | The crisp bar of ternip and its processing method |
| CN107095218A (en) * | 2017-03-14 | 2017-08-29 | 钟静涛 | Potato rice and its processing method |
| CN107095159A (en) * | 2017-03-14 | 2017-08-29 | 钟静涛 | Eight treasures (choice ingredients of certain special dishes) rice and its processing method |
| CN107173727A (en) * | 2017-03-14 | 2017-09-19 | 刘喜丹 | The crisp bar of durian and its processing method |
| CN107173743A (en) * | 2017-03-14 | 2017-09-19 | 刘喜丹 | Cassava crisp chip and its processing method |
| CN108272048A (en) * | 2018-01-30 | 2018-07-13 | 中国农业科学院农产品加工研究所 | The method for preparing crisp carrot item based on more key point coordinated regulations |
| CN108272048B (en) * | 2018-01-30 | 2021-07-06 | 中国农业科学院农产品加工研究所 | Method for preparing carrot crisp based on multi-key-point cooperative regulation and control |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104522558A (en) | Processing method of crispy carrot strips | |
| CN102266024B (en) | Preparation method of convenient instant purple potato food | |
| CN102240013B (en) | Method for processing organic dried bamboo shoots | |
| CN105077078B (en) | A kind of processing method of baked batata | |
| CN101971873B (en) | Microwave vacuum drying method for banana slices | |
| CN103919074A (en) | Production process for frying abelmoschus esculentus with different tastes at low temperature in vacuum | |
| CN107801941B (en) | Preparation method of hawthorn crisp chips | |
| CN106578850A (en) | Dehydrated daylily production method | |
| CN104431242A (en) | Preparation method of agrocybe cylindracea preserved fruits | |
| KR102090803B1 (en) | manufacturing method of citrus confection | |
| KR101658484B1 (en) | Method for manufacturing dried up fruits using persimmons and dried up fruits of dried persimmon or persimmon manufactured by thereof | |
| CN102986804B (en) | Colorful fruit and vegetable poria clamping cake and preparation method thereof | |
| CN104982827A (en) | Beautifying rice dumpling and making method thereof | |
| CN102144760B (en) | Non-fried puffed jackfruit and preparation method thereof | |
| Ambrose et al. | Techniques to Improve the Shelf Life of Freshly Harvested Banana Blossoms. | |
| CN104472475B (en) | A kind of vacuum refrigeration technique of palm petal | |
| CN107212337A (en) | A kind of processing method of dried radish crisp chip | |
| CN105533105A (en) | Processing process of instant multi-flavor crisp onion chips | |
| CN102813145B (en) | Litchi snack food and processing method thereof | |
| Juhnevica et al. | Evaluation of sour cherry cultivars grown in Latvia for production of candied fruits | |
| CN110089732A (en) | A kind of preparation method of the crisp grain of hickory chick stem | |
| CN109845814A (en) | A method of control brown stain of cut lotus root | |
| Bhat et al. | Grapes and raisins | |
| KR20190067050A (en) | Pickled jelly using heat or ripened melon and method of manufacturing the same | |
| CN109880711A (en) | A kind of Techniques of Apple-Rice Wine and processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150422 |
|
| RJ01 | Rejection of invention patent application after publication |