CN105661413A - Preparation method of colorful crisp potato chips through osmotic dehydration and vacuum freeze-drying - Google Patents
Preparation method of colorful crisp potato chips through osmotic dehydration and vacuum freeze-drying Download PDFInfo
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- CN105661413A CN105661413A CN201610063080.4A CN201610063080A CN105661413A CN 105661413 A CN105661413 A CN 105661413A CN 201610063080 A CN201610063080 A CN 201610063080A CN 105661413 A CN105661413 A CN 105661413A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
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- 238000007710 freezing Methods 0.000 claims description 5
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- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 229920000294 Resistant starch Polymers 0.000 description 4
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- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
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Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of colorful crisp potato chips through osmotic dehydration and vacuum freeze-drying. According to the preparation method, an osmotic dehydration technology and a vacuum freeze-drying technology are combined, a sucrose solution is firstly taken as an osmotic solution to remove part of moisture in the colorful potato chips, and then the colorful crisp potato chips are prepared with the vacuum freeze-drying technology. According to the scheme, the drying temperature is low, the drying time is shorter than that of single vacuum freeze-drying, the prepared colorful crisp potato chips have good color, luster and shape and taste crisp and slightly sweet, and nutrient substances of the prepared colorful crisp potato chips are almost not lost; besides, with the adoption of the method, anthocyanin in the colorful potato chips can be reserved to the greatest extent, so that the prepared colorful crisp potato chips have certain functions of resisting to oxidation, eliminating free radicals and delaying senescence; further, the colorful crisp potato chips have functions of protecting the liver and preventing cardiovascular diseases as well as certain anti-mutation effect, antitumor activity and antiviral activity.
Description
Technical field
The present invention relates to a kind of food processing technology field, the preparation method of especially a kind of permeating and dewatering-crisp of vacuum-freeze-dry color potato.
Background technology
Potato (SolanumtuberosumL.), also known as potato, potato, potato, ocean sweet potato etc., belongs to Solanaceae per nnial herb, and stem tuber can be edible. Potato is that grain that a kind of nutritive value is very high and vegetables are also used as thing, occupies critical role, the laudatory title of rich " underground apple ", " the 2nd bread " in people's daily life. Color potato is the mutation of the common cultivation potato existing for nature, and the skin/meat of its stem tuber presents purple, indigo plant, the color such as red, orange. The color of potato tuber skin and meat determines primarily of carotenoid and anthocyanogen two compounds. Anthocyanogen, belongs to flavonoids, the compound being combined by glycosidic link and formed by anthocyanidin and one or more glycan molecule. Anthocyanogen, has good resistance of oxidation, it is possible to remove interior free yl; There is the function protecting liver and preventing cardiovascular disease; Also there is the effect of certain anti-mutation, antitumour activity and antiviral activity. Therefore, color potato is more and more paid close attention to, taking it as the food of raw material production gets more and more.
Fruit and vegetable crisp chip is taking fruit vegetables as starting material, the whole food of the crispy in taste become by certain dehydration technique processing and fabricating. Fruit and vegetable crisp chip is with its natural color and luster, and crisp mouthfeel, merges the advantages such as pure natural, high nutrition, low in calories, high microsteping, lower fat, rich vitamin and mineral substance, deeply like by consumers in general as green health food. The traditional diamond-making technique of fruit and vegetable crisp chip has warm air drying, frying-expansion etc., but, such processing mode easily causes the nutritive ingredient of fruit and vegetable crisp chip to run off in a large number, but also seriously affects outward appearance and the local flavor of fruit and vegetable crisp chip, is not easily esthetically acceptable to the consumers.Conventional thermal handling ease causes the loss of fruit vegetables Middle nutrition composition. Simultaneously, in frying course, being rich in carbohydrate and amino acid whose fruit and vegetable crisp chip heat generation Maillard reaction and produce objectionable impurities acrylamide, acrylamide is a kind of to human body poisonous and harmful and there is carcinogenic possible material, and therefore fried obtained fruit and vegetable crisp chip security is troubling! In recent years, in order to better keep nutritive ingredient and the outward appearance of fruit and vegetable crisp chip, the working method of fruit and vegetable crisp chip is innovated and has improved, the methods such as vacuum lyophilization are used to the production of fruit and vegetable crisp chip, but its time of drying is longer, apparatus expensive production cost height, the fruit and vegetable crisp chip produced does not have the market advantage. Therefore, its market competitiveness of fruit and vegetable crisp chip that vacuum cool-drying method is obtained is less.
Summary of the invention
It is an object of the invention to: the preparation method providing a kind of permeating and dewatering-crisp of vacuum-freeze-dry color potato, it while effectively reservation color potato Middle nutrition composition and original color and luster and shape, can reduce drying cost.
The present invention is achieved in that the preparation method of permeating and dewatering-crisp of vacuum-freeze-dry color potato, comprises the steps:
1) raw materials pretreatment: fresh color potato is cleaned, removes the peel, put into clear water for subsequent use;
2) cut into slices: the color potato after peeling is cut into the potato flakes that thickness is 3～6mm;
3) look is protected: immerse in colour protecting liquid by the potato flakes cut, soak 15～30min;
4) permeating and dewatering: take out the potato flakes in colour protecting liquid, immerse mass concentration be 50～70% aqueous sucrose solution in permeating and dewatering 1～3h;
5) pre-freeze: take out the potato flakes in aqueous sucrose solution, as in the environment of-20～-30 DEG C after draining, freezing 4～8h;
6) vacuum-freeze-dry: the freeze-drying storehouse that the potato flakes after pre-freeze is put into freeze drier, condenser temperature is-65～-70 DEG C, and vacuum tightness is 1～50Pa, freeze-drying time 6～10h, namely obtains permeating and dewatering-crisp of vacuum-freeze-dry color potato.
It is the citric acid of NaCl, 0.12-0.17% of 0.4～0.6%, the Cys of Vc and 0.01-0.03% of 0.06-0.1% that colour protecting liquid described in step 3) comprises mass percent concentration, and all the other are water.
In permeating and dewatering process described in step 4), the vibrator that employing rotating speed is 100～200r/min vibrates, and adjusts the temperature to 25～45 DEG C, and the potato flakes of input and the solid-to-liquid ratio of aqueous sucrose solution are 1:7～1:10, and unit is g/ml.
The present invention adopts permeating and dewatering and vacuum freeze drying technology to combine, and first sloughs the portion of water in color potato sheet using sucrose solution as penetrating fluid, then adopts vacuum freeze drying technology to prepare crisp of color potato. Such mode drying temperature is low, time of drying is shorter than the single vacuum lyophilization time, not only color and luster shape is good for crisp obtained of color potato, and its nutritive substance does not almost lose, its crispy in taste, taste are micro-sweet, and the inventive method can retain the anthocyanogen in color potato in maximum degree ground, crisp therefore obtained of color potato has the effect that certain anti-oxidant elimination free radical delays senility; There is the function protecting liver and preventing cardiovascular disease; Also there is the effect of certain anti-mutation, antitumour activity and antiviral activity. In sum, it may also be useful to the method for the invention, crisp of obtained color potato is the snackfoods of a kind of health, has the good market competitiveness, it is possible to increase the economic value added of color potato.
Embodiment
Embodiments of the invention 1: the preparation method of permeating and dewatering-crisp of vacuum-freeze-dry color potato, comprises the steps:
1) raw materials pretreatment: fresh color potato is cleaned, removes the peel, put into clear water for subsequent use;
2) cut into slices: the color potato after peeling is cut into the potato flakes that thickness is 5mm;
3) look is protected: immerse in colour protecting liquid by the potato flakes cut, soak 20min; Colour protecting liquid comprise mass percent concentration be 0.5% NaCl, the citric acid of 0.15%, the Vc of 0.08% and 0.02% Cys, all the other are water;
4) permeating and dewatering: take out the potato flakes in colour protecting liquid, immerse mass concentration be 65% aqueous sucrose solution in permeating and dewatering 2h; In permeating and dewatering process, the vibrator that employing rotating speed is 150r/min vibrates, and adjusts the temperature to 40 DEG C, and the potato flakes of input and the solid-to-liquid ratio of aqueous sucrose solution are 1:8, and unit is g/ml.
5) pre-freeze: take out the potato flakes in aqueous sucrose solution, as in the environment of-30 DEG C after draining, freezing 4h;
6) vacuum-freeze-dry: the freeze-drying storehouse that the potato flakes after pre-freeze is put into freeze drier, condenser temperature is-70 DEG C, and vacuum tightness is 1Pa, freeze-drying time 8h, namely obtains permeating and dewatering-crisp of vacuum-freeze-dry color potato.
Embodiments of the invention 2: the preparation method of permeating and dewatering-crisp of vacuum-freeze-dry color potato, comprises the steps:
1) raw materials pretreatment: fresh color potato is cleaned, removes the peel, put into clear water for subsequent use;
2) cut into slices: the color potato after peeling is cut into the potato flakes that thickness is 6mm;
3) look is protected: immerse in colour protecting liquid by the potato flakes cut, soak 25min; Colour protecting liquid comprise mass percent concentration be 0.5% NaCl, the citric acid of 0.15%, the Vc of 0.08% and 0.02% Cys, all the other are water;
4) permeating and dewatering: take out the potato flakes in colour protecting liquid, immerse mass concentration be 60% aqueous sucrose solution in permeating and dewatering 1.5h; In permeating and dewatering process, the vibrator that employing rotating speed is 100r/min vibrates, and adjusts the temperature to 35 DEG C, and the potato flakes of input and the solid-to-liquid ratio of aqueous sucrose solution are 1:10, and unit is g/ml.
5) pre-freeze: take out the potato flakes in aqueous sucrose solution, as in the environment of-25 DEG C after draining, freezing 5h;
6) vacuum-freeze-dry: the freeze-drying storehouse that the potato flakes after pre-freeze is put into freeze drier, condenser temperature is-65 DEG C, and vacuum tightness is 1Pa, freeze-drying time 8.5h, namely obtains permeating and dewatering-crisp of vacuum-freeze-dry color potato.
Comparative example 1: the preparation method that vacuum-freeze-dry color potato is crisp: comprise the steps:
1) raw materials pretreatment: fresh color potato is cleaned, removes the peel, put into clear water for subsequent use;
2) cut into slices: the color potato after peeling is cut into the potato flakes that thickness is 5mm;
3) look is protected: immerse in colour protecting liquid by the potato flakes cut, soak 20min; Colour protecting liquid comprise mass percent concentration be 0.5% NaCl, the citric acid of 0.15%, the Vc of 0.08% and 0.02% Cys, all the other are water;
4) pre-freeze: take out the potato flakes in aqueous sucrose solution, as in the environment of-30 DEG C after draining, freezing 5h;
6) vacuum-freeze-dry: the freeze-drying storehouse that the potato flakes after pre-freeze is put into freeze drier, condenser temperature is-70 DEG C, and vacuum tightness is 1Pa, freeze-drying time 20h, namely obtains crisp of vacuum-freeze-dry color potato.
Comparative example 2: adopt crisp of the color potato that existing warm air drying processes obtains.
Comparative example 3: adopt crisp of the color potato that existing vacuum frying processes obtains.
The product of embodiment 1-2 and comparative example 1-3 is determined as follows, to determine its nutritive ingredient.
1, the mensuration of fat: adopt soxhlet extraction to measure. Concrete test method is with reference to GB/T5009.6-2003.
2. the mensuration of acrylamide: adopt high performance liquid chromatography. Chromatographic condition is: chromatographic column model is ZORBAXEclipseXDB-C18(4.6mm × 150mm × 4.6 μm), moving phase is water-acetonitrile-acetic acid, and ratio is 89.5:10:5, post temperature 26 DEG C, determined wavelength 208nm, flow velocity 0.1mL/min, sample size 10 μ L.
3. the mensuration of anthocyanogen: after extraction, adopts ultraviolet-visible spectrophotometer to measure. Being the vat liquor of 5:70:25 by acetic acid-alcohol-water ratio, shading lixiviate 3h, then scans the maximum absorption band in 500～540nm wavelength region, measures its content.
The mensuration of 4.Vc: adopt volumetry. Concrete test method is with reference to GB/T6195-1986.
5. the mensuration of Resistant starch: after product, takes sample 1g, 37 DEG C, pH value be 1.5 when 50g/L pepsin 30min, add 0.06mol/L MgCl2The CaCl of solution, 0.3mol/L2After solution, Virahol, 37 DEG C, pH value be 5.0 when 40g/L trypsinase, 1.4 × 105The α-amylase solution of U/L hatches 16h, adds 80% ethanol, fully shakes even rear standing 30min, centrifugal abandon supernatant, wash precipitation with 80% ethanol, repeat 3 times, the KOH solution of precipitation 2mol/L is dissolved 20min, regulate pH to 5.0, with 140U/mL amyloglucosidase solution-treated 45min under 60 DEG C of conditions, cooling is centrifugal afterwards abandons supernatant, water washing and precipitating, repeat 3 times, collect supernatant liquor. It is settled to 100mL with 0.1mol/L acetate buffer, gets the content of 0.5mL determination of glucose oxidase glucose, take advantage of the amount that 0.9 is Resistant starch.
6. the mensuration of color and luster E value: adopt color difference meter to measure the color of crisp. Working conditions is: C/2 light source, and colour examining spot diameter is 10mm, take standard white plate as standard. Adopting the color enjoyed special evenly colour system and measure L, a, b value and represent crisp of color potato, repeat 3 times, wherein L represents whiteness, and thicker red a-value represents that color and luster is red/green, and yellowing b value represents yellow/blue. E value calculation formula: E2=(L-L0)2+(a-a0)2+(b-b0)2。
7. the mensuration of crushing force adopts Texture instrument to carry out TPA experiment. TPA pattern, P50 pops one's head in, trigger force 15g, speed 1.00mm/s, extruding rate 2.00mm/s before extruding, speed 1.00mm/s, data acquisition rate 200pps after extruding, deformation percentage ratio 75%, twice extruding 5s interval time.
8. sample is carried out subjective appreciation by 10 food specialty subjective appreciation persons by subjective appreciation. Marked by predetermined standards of grading by perception means such as observation, trial tests, using the evaluation as product sensory quality of fragrance, color and luster, greasy feeling and crisp degree integrate score. The judgement criteria of subjective appreciation is such as table 1.
Following result is obtained according to said determination method:
Note: remarkable with letter representation otherness different in a line. (p < 0.05)
As shown in Table 2, crisp of the color potato that different process is obtained, its lipid content and the contrast of fresh color potato, except vacuum frying, all difference is not remarkable for other techniques; Also crisp of the color potato that only vacuum frying is obtained has trace amount acid amides; Its anthocyanin content and the contrast of fresh color potato, embodiment 1, embodiment 2 and the obtained color potato crisp difference of comparative example 1 are remarkable, color potato crisp significant difference that warm air drying and vacuum frying technique obtain;Its Vc content and the contrast of fresh color potato, embodiment 1, embodiment 2 and the obtained color potato crisp difference of comparative example 3 are remarkable, color potato crisp significant difference that warm air drying and vacuum frying technique obtain; Its resistant starch content and the contrast of fresh color potato, embodiment 1, embodiment 2 and the obtained color potato crisp difference of comparative example 1 are remarkable, color potato crisp significant difference that warm air drying and vacuum frying technique obtain; Its color and luster E value and the contrast of fresh color potato, embodiment 1, embodiment 2 and the obtained color potato crisp difference of comparative example 1 are remarkable, color potato crisp significant difference that warm air drying and vacuum frying technique obtain; Its crushing force embodiment 1, embodiment 2 and comparative example 1 difference are not remarkable, warm air drying, vacuum frying and three examples comparative significant differences.
Vacuum low-temperature frying can make the lipid content of colored crisp of horse bell increase, in frying course more or less create objectionable impurities acrylamide, moreover anthocyanogen in color potato sheet, Vc and resistant starch content all obviously reduce, and its color and luster degree and crispiness be all not so good as vacuum lyophilization and obtained crisp of the color potato of permeating and dewatering-vacuum-freeze-dry. Maintain to the color potato crisp maximum degree that only vacuum lyophilization and permeating and dewatering-vacuum-freeze-dry obtain the nutritive ingredient of color potato.
As shown in Table 3, colored horse bell crisp sensory evaluation score that vacuum low-temperature frying obtains is higher, but lower than crisp of the color potato that permeating and dewatering-vacuum-freeze-dry obtains. Although maintaining to the maximum degree of potato chips that vacuum lyophilization is obtained the nutritive ingredient of color potato, but owing to its taste is single and starch taste is heavier, the color potato sheet that sensory evaluation score obtains a little less than vacuum low-temperature frying. Due to crisp of the color potato that permeating and dewatering-vacuum-freeze-dry is obtained, both maintaining to maximum degree the nutritive ingredient of color potato, add again its crispy in taste, taste is micro-sweet so that its sensory evaluation score is the highest.
Note: electric heating blast drier, power 1100W; Vacuum frying acc power, 16100W; Vacuum freeze drier, power 1340W.
As shown in Table 4, different process prepares crisp of color potato, and its energy consumption is different. Vacuum lyophilization and comparative example 1 consume energy maximum, are secondly warm air drying, permeating and dewatering-vacuum-freeze-dry, and with vacuum lyophilization contrast, its energy consumption reduces 55～60%. Use the inventive method to reduce energy consumption largely, reduce production cost, the raising competitiveness of product in market is had positive meaning.
Claims (3)
1. the preparation method of permeating and dewatering-crisp of vacuum-freeze-dry color potato, it is characterised in that: comprise the steps:
1) raw materials pretreatment: fresh color potato is cleaned, removes the peel, put into clear water for subsequent use;
2) cut into slices: the color potato after peeling is cut into the potato flakes that thickness is 3～6mm;
3) look is protected: immerse in colour protecting liquid by the potato flakes cut, soak 15～30min;
4) permeating and dewatering: take out the potato flakes in colour protecting liquid, immerse mass concentration be 50～70% aqueous sucrose solution in permeating and dewatering 1～3h;
5) pre-freeze: take out the potato flakes in aqueous sucrose solution, as in the environment of-20～-30 DEG C after draining, freezing 4～8h;
6) vacuum-freeze-dry: the freeze-drying storehouse that the potato flakes after pre-freeze is put into freeze drier, condenser temperature is-65～-70 DEG C, and vacuum tightness is 1～50Pa, freeze-drying time 6～10h, namely obtains permeating and dewatering-crisp of vacuum-freeze-dry color potato.
2. the preparation method of permeating and dewatering according to claim 1-crisp of vacuum-freeze-dry color potato, it is characterized in that: it is the citric acid of NaCl, 0.12-0.17% of 0.4～0.6%, the Cys of Vc and 0.01-0.03% of 0.06-0.1% that the colour protecting liquid described in step 3) comprises mass percent concentration, and all the other are water.
3. the preparation method of permeating and dewatering according to claim 1-crisp of vacuum-freeze-dry color potato, it is characterized in that: in the permeating and dewatering process described in step 4), the vibrator that employing rotating speed is 100～200r/min vibrates, and adjust the temperature to 25～45 DEG C, the potato flakes dropped into and the solid-to-liquid ratio of aqueous sucrose solution are 1:7～1:10, and unit is g/ml.
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| CN106360476A (en) * | 2016-09-18 | 2017-02-01 | 浙江工商大学 | Production method for crisp ganoderma lucidum spore powder-enhanced pitaya pieces |
| CN106722518A (en) * | 2016-11-29 | 2017-05-31 | 贵州省马铃薯研究所 | A kind of vacuum freeze drying purple potato crisp preparation technology |
| CN106722456A (en) * | 2016-11-29 | 2017-05-31 | 贵州省马铃薯研究所 | A kind of vacuum freeze drying Kiwi berry crisp chip preparation technology |
| CN111887406A (en) * | 2019-05-05 | 2020-11-06 | 兰州大学 | Preparation method of freeze-dried jerusalem artichoke slices |
| CN112493436A (en) * | 2020-09-23 | 2021-03-16 | 贵州省生物技术研究所(贵州省生物技术重点实验室、贵州省马铃薯研究所、贵州省食品加工研究所) | Method for screening suitability of sweet potato crisp chips |
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