CN104621509A - Processing method of puffed pachyrhizus food - Google Patents
Processing method of puffed pachyrhizus food Download PDFInfo
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- CN104621509A CN104621509A CN201510084018.9A CN201510084018A CN104621509A CN 104621509 A CN104621509 A CN 104621509A CN 201510084018 A CN201510084018 A CN 201510084018A CN 104621509 A CN104621509 A CN 104621509A
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Abstract
The invention relates to the field of food processing, and in particular relates to a processing method of a puffed pachyrhizus leisure food. The puffed pachyrhizus food is prepared by virtue of a differential pressure puffing technology through the following steps: puffing a pachyrhizus raw material which is sequentially subjected to cleaning and peeling, slicing or shredding, pre-boiling, pre-drying, samming and freezing in a puffing tank, then drying the pachyrhizus raw material in a vacuum environment and cooling the pachyrhizus raw material so as to obtain the puffed pachyrhizus food. By virtue of the differential pressure puffing technology, the method disclosed by the invention is simple in processing technique; the prepared pachyrhizus product is crisp and delicious, and the nutritional ingredients and flavor of the pachyrhizus are maintained; and the pachyrhizus food is suitable for being eaten as a leisure food.
Description
Technical field:
The present invention relates to food processing field, is a kind of processing method of expanded yam bean food of leisure specifically.
Background technology
Yam bean (formal name used at school: Pachyrhizus erosus), have another name called Pueraria lobota potato, Sha Liang, yam bean, pachyrhizus, native melon, trailing plants Chinese pear-leaved crabapple, radish, potato of disputing over trifles, be pulse family yam bean belong to herbaceous species plant.Originate in tropical America, be now widely distributed in torrid areas, the Eastern Hemisphere, the common cultivation in southwest China each province.
At present, about the research of yam bean processing aspect mainly contains can, fruit wine, beverage, preserved fruit etc.Such as, be studied for the production technology of yam bean milk beverage and stability in " Food Science " the 29th volume the 9th phase in 2008 716th ~ 718 pages of Huang Qun etc. " yam bean milk beverage production technology and stability study thereof "; The thesis " research of yam bean wine producing process " of Agricultural University Of Hunan Master degree candidate Qin Jie in 2010, is studied each influence factor affecting the processing of yam bean wine in literary composition, obtains the optimised process producing yam bean wine; In 2nd phase in 2002 " modern food science and technology " 176th ~ 178 pages, Li Yan slope etc. " development of Low Sugar Preserved Fruit of Pachyrhizus " are studied the development of yam bean preserved fruit, provide a suitable yam bean preserved fruit preparation technology; 7th phase " Food Science " in 1987,42nd ~ 43 pages of Wei Qingyun " yam bean can processing technology ", author is studied with regard to the process technology of yam bean can, determines the optimum process condition that yam bean can is produced.The processing technology of these yam bean food is comparatively complicated, and equipment investment cost is high, destroys nutritional labeling and the local flavor of yam bean, and except yam bean preserved fruit, the packaging of other several yam bean food all needs to open by aid, is not suitable for leisure edible.So far, the pertinent literature closing expanded class yam bean product and research is also found no in industry.
Summary of the invention
The problem to be solved in the present invention is to provide a kind of processing method of expanded yam bean food, and the method adopts pressure-difference and puffing technology, and processing technology is simple, obtained yam bean product palatable crisp, and maintains nutritional labeling and the local flavor of yam bean, is suitable for leisure edible.
For solving the problem, take following technical scheme:
The feature of the processing method of expanded yam bean food of the present invention comprises the following steps:
(1) pretreatment of raw material: get colory yam bean as raw material, cleaning, peeling, section or slitting, then be placed in boiling water and precook 10 ~ 15min; Then, by the raw material after precooking successively forced air drying 110 ~ 130min and 60 ~ 80min respectively at 75 ~ 80 DEG C and 60 ~ 65 DEG C; After cooling, equal wet process is carried out to it, put into confined space by the raw material after forced air drying and continue 24 ~ 48h, make the moisture distribution of raw material inside even; Afterwards, the raw material after sam is put into the freezing 12 ~ 30h of refrigerating chamber;
(2) expanding treatment: Bulking tank is preheated to 110 ~ 120 DEG C, being evacuated to vacuum meter to vacuum tank is-0.08 ~-0.1MPa; Then, pretreated material is put into Bulking tank, and is forced into 0.8 ~ 1.3Mpa, stagnate 8 ~ 12min; Afterwards, open the relief valve connected between vacuum tank and Bulking tank and carry out expanded, swelling temperature is 100 ~ 110 DEG C, and the expanded time is 25 ~ 35min; After expanded end, interval 10 ~ 20min;
(3) vacuum drying: adopt the mode of cyclic drying to carry out drying to the material after expanded, each dry time is 20 ~ 40min, and dry number of times is 3 ~ 4 times, and baking temperature successively successively decreases, and the intermittent time of adjacent twice drying room is 10 ~ 15min;
(4) cool: cool after vacuum drying completes, be cooled to room temperature and can obtain expanded yam bean food.
Wherein, the temperature that in vacuum drying step, first time is dry is 95 ~ 105 DEG C, and the temperature of second time drying is 90 ~ 100 DEG C, and temperature dry is for the third time 80 ~ 85 DEG C, and the 4th time baking temperature is 70 ~ 75 DEG C.The type of cooling of recirculated water is adopted to cool the material after vacuum drying in cooling step.
Take such scheme, have the following advantages:
Processing method due to expanded yam bean food of the present invention adopts pressure-difference and puffing technology, yam bean after clean peeling → section or slitting → precook → predrying → sam → freezing is put into Bulking tank and carries out expanding treatment, and then through vacuum drying, cooling and obtained expanded yam bean food.This processing technology belongs to one-shaping technique, and its processing step is simple, equipment investment cost is lower, the production cycle is shorter.Meanwhile, this processing method does not add any food additives, and can protect the nutritional labeling of effective maintenance yam bean and original local flavor, obtained expanded yam bean belongs to green, safety food, is applicable to suitability for industrialized production.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment one:
By section after fresh for high-quality yam bean cleaning peeling, through precooking, predrying, sam, freezing after enter in pressure-difference and puffing equipment and carry out explosion puffing drying, expanded yam bean food can be obtained after cooling.
Concrete operations are as follows:
(1) pretreatment of raw material: get high-quality yam bean as raw material, section after cleaning peeling, slice thickness is 4mm, yam bean sheet is placed in boiling water and precooks 10min; Then at 80 DEG C and 60 DEG C, forced air drying 120min and 60min is distinguished successively; After cooling, equal wet process is carried out to it, put into confined space by the raw material after forced air drying and continue 30h, make the moisture distribution of raw material inside even; Afterwards, the raw material after sam is put into the freezing 12h of refrigerating chamber;
(2) expanding treatment: Bulking tank is preheated to 115 DEG C, being evacuated to vacuum meter to vacuum tank is-0.1MPa; Then, pretreated material is put into Bulking tank, and is forced into 1.2Mpa, stagnate 10min; Afterwards, open the relief valve connected between vacuum tank and Bulking tank and carry out expanded, swelling temperature is 110 DEG C, and the expanded time is 30min; After expanded end, interval 15min;
(3) vacuum drying: adopt the mode of cyclic drying to carry out drying to the material after expanded, the time of each drying is 35min, dry number of times is 3 times, baking temperature is 100 DEG C for the first time, second time baking temperature is 95 DEG C, baking temperature is 80 DEG C for the third time, and the intermittent time of adjacent twice drying room is 15min;
(4) cool: after vacuum drying completes, adopt recirculated water to cool material, be cooled to room temperature and can obtain expanded yam bean food.
Embodiment two:
By slitting after fresh for high-quality yam bean cleaning peeling, through precooking, predrying, sam, freezing after enter in pressure-difference and puffing equipment and carry out explosion puffing drying, expanded yam bean food can be obtained after cooling.
Concrete operations are as follows:
(1) pretreatment of raw material: get high-quality yam bean as raw material, after cleaning peeling, is cut into the rectangular of 5 × 5 × 50mm, yam bean bar is placed in boiling water and precooks 12min; Then at 78 DEG C and 63 DEG C, forced air drying 110min and 75min is distinguished successively; After cooling, equal wet process is carried out to it, put into confined space by the raw material after forced air drying and continue 48h, make the moisture distribution of raw material inside even; Afterwards, the raw material after sam is put into the freezing 24h of refrigerating chamber;
(2) expanding treatment: Bulking tank is preheated to 110 DEG C, being evacuated to vacuum meter to vacuum tank is-0.09MPa; Then, pretreated material is put into Bulking tank, and is forced into 1.3Mpa, stagnate 12min; Afterwards, open the relief valve connected between vacuum tank and Bulking tank and carry out expanded, swelling temperature is 105 DEG C, and the expanded time is 25min; After expanded end, interval 10min;
(3) vacuum drying: adopt the mode of cyclic drying to carry out drying to the material after expanded, the time of each drying is 20min, dry number of times is 4 times, baking temperature is 105 DEG C for the first time, second time baking temperature is 100 DEG C, third time, baking temperature was 82 DEG C, and the 4th time baking temperature is 70 DEG C, and the intermittent time of adjacent twice drying room is 12min;
(4) cool: after vacuum drying completes, adopt recirculated water to cool material, be cooled to room temperature and can obtain expanded yam bean food.
Embodiment three:
By section after fresh for high-quality yam bean cleaning peeling, through precooking, predrying, sam, freezing after enter in pressure-difference and puffing equipment and carry out explosion puffing drying, expanded yam bean food can be obtained after cooling.
Concrete operations are as follows:
(1) pretreatment of raw material: get high-quality yam bean as raw material, section after cleaning peeling, slice thickness is 5mm, yam bean sheet is placed in boiling water and precooks 15min; Then at 75 DEG C and 65 DEG C, forced air drying 130min and 80min is distinguished successively; After cooling, equal wet process is carried out to it, put into confined space by the raw material after forced air drying and continue 24h, make the moisture distribution of raw material inside even; Afterwards, the raw material after sam is put into the freezing 30h of refrigerating chamber;
(2) expanding treatment: Bulking tank is preheated to 120 DEG C, being evacuated to vacuum meter to vacuum tank is-0.08MPa; Then, pretreated material is put into Bulking tank, and is forced into 0.8Mpa, stagnate 8min; Afterwards, open the relief valve connected between vacuum tank and Bulking tank and carry out expanded, swelling temperature is 100 DEG C, and the expanded time is 35min; After expanded end, interval 20min;
(3) vacuum drying: adopt the mode of cyclic drying to carry out drying to the material after expanded, the time of each drying is 40min, dry number of times is 3 times, baking temperature is 95 DEG C for the first time, second time baking temperature is 90 DEG C, third time, baking temperature was 85 DEG C, and the 4th time baking temperature is 75 DEG C, and the intermittent time of adjacent twice drying room is 10min;
(4) cool: after vacuum drying completes, adopt recirculated water to cool material, be cooled to room temperature and can obtain expanded yam bean food.
Claims (3)
1. a processing method for expanded yam bean food, is characterized in that comprising the following steps:
(1) pretreatment of raw material:
Get colory yam bean as raw material, cleaning, peeling, section or slitting, then be placed in boiling water and precook 10 ~ 15min;
Then, by the raw material after precooking successively forced air drying 110 ~ 130min and 60 ~ 80min respectively at 75 ~ 80 DEG C and 60 ~ 65 DEG C;
After cooling, equal wet process is carried out to it, put into confined space by the raw material after forced air drying and continue 24 ~ 48h, make the moisture distribution of raw material inside even;
Afterwards, the raw material after sam is put into the freezing 12 ~ 30h of refrigerating chamber;
Expanding treatment:
Bulking tank is preheated to 110 ~ 120 DEG C, being evacuated to vacuum meter to vacuum tank is-0.08 ~-0.1MPa;
Then, pretreated material is put into Bulking tank, and is forced into 0.8 ~ 1.3Mpa, stagnate 8 ~ 12min;
Afterwards, open the relief valve connected between vacuum tank and Bulking tank and carry out expanded, swelling temperature is 100 ~ 110 DEG C, and the expanded time is 25 ~ 35min;
After expanded end, interval 10 ~ 20min;
Vacuum drying:
Adopt the mode of cyclic drying to carry out drying to the material after expanded, each dry time is 20 ~ 40min, and dry number of times is 3 ~ 4 times, and baking temperature successively successively decreases, and the intermittent time of adjacent twice drying room is 10 ~ 15min;
Cooling:
Vacuum drying cools after completing, and is cooled to room temperature and can obtains expanded yam bean food.
2. the processing method of expanded yam bean food as claimed in claim 1, it is characterized in that the temperature that in vacuum drying step, first time is dry is 95 ~ 105 DEG C, the temperature of second time drying is 90 ~ 100 DEG C, and temperature dry is for the third time 80 ~ 85 DEG C, and the 4th time baking temperature is 70 ~ 75 DEG C.
3. the processing method of expanded yam bean food as claimed in claim 1, its feature adopts the type of cooling of recirculated water to cool the material after vacuum drying in cooling step.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104872584A (en) * | 2015-05-29 | 2015-09-02 | 兴化市绿禾食品有限公司 | Method for making puffed potato |
| CN104957547A (en) * | 2015-07-23 | 2015-10-07 | 江苏楷益智能科技有限公司 | Preparation method of crispy bean type snack food |
| CN105077072A (en) * | 2015-07-17 | 2015-11-25 | 湖南农业大学 | Instant original taste pachyrhizus erosus crisp chip processing method |
| CN105211784A (en) * | 2015-10-30 | 2016-01-06 | 江苏楷益智能科技有限公司 | The preparation method that a kind of cucumber is crisp |
| CN105325953A (en) * | 2015-10-30 | 2016-02-17 | 江苏楷益智能科技有限公司 | Making method of crispy okra food |
| CN112401195A (en) * | 2019-08-23 | 2021-02-26 | 浙江星菜农业科技有限公司 | Non-fried preparation method of potato and prepared potato product |
| CN113812616A (en) * | 2021-09-16 | 2021-12-21 | 江苏楷益智能科技有限公司 | Processing method of dried lily leisure food |
| CN113826748A (en) * | 2021-09-18 | 2021-12-24 | 江苏楷益智能科技有限公司 | Processing method of crisp mango strip leisure food |
| CN113826747A (en) * | 2021-09-16 | 2021-12-24 | 江苏楷益智能科技有限公司 | Processing method of whole-fruit strawberry leisure food |
| CN113826850A (en) * | 2021-09-18 | 2021-12-24 | 江苏楷益智能科技有限公司 | Processing method of crispy cheese sweet potato chips |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104872584A (en) * | 2015-05-29 | 2015-09-02 | 兴化市绿禾食品有限公司 | Method for making puffed potato |
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| CN112401195A (en) * | 2019-08-23 | 2021-02-26 | 浙江星菜农业科技有限公司 | Non-fried preparation method of potato and prepared potato product |
| CN113812616A (en) * | 2021-09-16 | 2021-12-21 | 江苏楷益智能科技有限公司 | Processing method of dried lily leisure food |
| CN113826747A (en) * | 2021-09-16 | 2021-12-24 | 江苏楷益智能科技有限公司 | Processing method of whole-fruit strawberry leisure food |
| CN113826748A (en) * | 2021-09-18 | 2021-12-24 | 江苏楷益智能科技有限公司 | Processing method of crisp mango strip leisure food |
| CN113826850A (en) * | 2021-09-18 | 2021-12-24 | 江苏楷益智能科技有限公司 | Processing method of crispy cheese sweet potato chips |
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