CN106616593A - Method for preparing crisp fruit and vegetable chips - Google Patents
Method for preparing crisp fruit and vegetable chips Download PDFInfo
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- CN106616593A CN106616593A CN201611030307.1A CN201611030307A CN106616593A CN 106616593 A CN106616593 A CN 106616593A CN 201611030307 A CN201611030307 A CN 201611030307A CN 106616593 A CN106616593 A CN 106616593A
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Abstract
The invention discloses a method for preparing crisp fruit and vegetable chips and belongs to the technical field of preparation of crisp fruit and vegetable chips. According to the method, fruits and vegetables are cleaned and sliced and mixed and soaked with sodium bicarbonate solution, the fruits and vegetables are taken out of a food steamer and led into superheated steam, the fruits and vegetables are mixed with mixed liquid and stand, the aired fruit and vegetable chips are obtained after ultrasonic oscillation, filtration, drying, freezing, unfreezing and natural airing, the fruit and vegetable chips are subjected to heat preservation and puffing, and the crisp fruit and vegetable chips are obtained through drying. The method for preparing the crisp fruit and vegetable chips has the advantages that preparation steps are simple, the temperature controllability in the preparation process is good, and there is no charring phenomenon; the obtained crisp fruit and vegetable chips are good in puffing degree and are puffed evenly, the puffing rate is improved by 40-66% compared with when other methods are adopted, and the crisp fruit and vegetable chips are crisp in taste and have good color and flavor.
Description
Technical field
The present invention relates to a kind of preparation method of fruit and vegetable crisp chip, belongs to fruit and vegetable crisp chip preparing technical field.
Background technology
China is large agricultural country, and fruits and vegetables aboundresources has a very wide distribution, but the fruits and vegetables intake of our people is not enough, especially
It is that children's partial eclipse is serious, and vegetables, vitamin intake level is low.Fruit and vegetable crisp chip All Pure Nature, high nutrition, and crispy in taste,
Various crowds are suitably adapted for, fruit and vegetable crisp chip is international popular leisure food.Fruit and vegetable crisp chip is fruit crisp slices and crisp slices of vegetable
General designation, be with water fruits and vegetables as primary raw material, Jing vacuum fryings dehydration etc. technique productions all kinds of fruit, crisp slices of vegetable.
At present fruit and vegetable crisp chip preparation method has lower temperature vacuum frying method, micro-wave drying method and pressure-difference and puffing method etc..There is low temperature
Vacuum frying method is will to carry out color-preserving and hardening process after fruits and vegetables cleaning, section, then Jing after blanching, freezing, defrosting process, is put into
Impregnate in sugar, then carry out vacuum frying at low temperature, it is fried after the completion of, Jing de-oilings, sorting, pack finished product.Microwave drying
Method is fruit and vegetable materials to be cleaned after removal core, uses the sheet for being cut into certain thin and thick, and tablet is carried out completing after process, then
Low temperature drying is carried out in baking oven, the initial moisture content before microwave treatment is adjusted, microwave drying finished product is finally carried out；It is using micro-
The frequency electromagnetic waves of wave device transmitting, can go deep into inside material, make material inside and outside and form overall heating while heating up, and make aqueous
Material intensifies intensification in moment, and moisture is instantaneously vaporized, and realizes dehydration.It is the most frequently used that pressure-difference and puffing method is prepared by current fruit and vegetable crisp chip
Method, is the fruit and vegetable materials of pretreatment to be entered after pressurized tank, fruits and vegetables internal moisture is constantly evaporated by heating, pressure inside the tank
Constantly rise, subsequently decompression suddenly, material internal moisture is vaporized suddenly, flash distillation, powerful steam pressure difference is produced, so that fruit
Vegetable cell, tissue bulking reach expanded purpose；But the method temperature-controllable is poor, finished product puffed degree is low, outward appearance and crisp degree
Difference, and be easily charred.
The content of the invention
The technical problem to be solved：It is poor fruit and vegetable crisp chip temperature-controllable to be prepared for current pressure-difference and puffing method,
Finished product puffed degree is low, and outward appearance and crisp degree are poor, and the drawbacks of be easily charred, there is provided a kind of clean fruits and vegetables is cut into slices, with carbon
Sour hydrogen sodium solution mixing immersion, takes out and is passed through in food steamer after superheated steam, and standing, Jing ultrasonic vibrations, mistake are mixed with mixed liquor
Filter, be dried, freezing, thaw, natural drying must dry after fruit and vegetable tablet, be incubated expanded, then the prepared fruit and vegetable crisp chip of drying
Method, the present invention be dissolved in inside fruits and vegetables using sodium acid carbonate, when being processed fruits and vegetables by superheated steam, sodium acid carbonate decomposition
Form carbon dioxide, in fruits and vegetables micropore be internally formed, superheated steam takes away fruits and vegetables interior section moisture, then by ascorbic acid and
Citric acid, by micropore completely into fixation is carried out in fruits and vegetables, subsequently increases fixation effect under ultrasonication by freezing processing
Really, while making water freezing a small amount of in fruits and vegetables, thaw under room temperature, moisture content flows out, and the space in fruits and vegetables is expanded, finally by pressure
Difference is expanded, so as to obtain fruit and vegetable crisp chip, efficiently solves pressure-difference and puffing method and prepares that fruit and vegetable crisp chip temperature-controllable is poor, and finished product is expanded
Degree is low, and outward appearance and crisp degree are poor, and the problem being easily charred.Preparation process of the present invention is simple, temperature-controllable in preparation process
Property it is good, without phenomenon generation is charred, gained fruit and vegetable crisp chip puffed degree is high, with preferable outward appearance and crisp degree.
To solve above-mentioned technical problem, the present invention is using technical scheme as described below：
（1）Take without the fresh fruits and vegetables of insect pest, cleaned on its surface using water, cut into slices, the thickness of fruit and vegetable tablet is 4～8mm, is pressed
Mass ratio 1:3, fruit and vegetable tablet is soaked in into mass fraction in 5% sodium bicarbonate solution, to stand 30～40min, then after soaking
Fruit and vegetable tablet take out, in being laid in food steamer, from food steamer bottom with 18m3/ h is passed through 190 DEG C of superheated steam, is passed through the time for 50
～60s；
（2）After the completion of above-mentioned superheated steam is passed through, the fruit and vegetable tablet in food steamer and 3～5 times of mixed liquors of its quality are put into container
In, stand 1～2h, then by fruit and vegetable tablet take out be placed in ultrasonic oscillation device, setpoint frequency be 90～105KHz, concussion 20～
30min, subsequently filters, and collects the fruit and vegetable tablet after filtering；The mixed liquor is the ascorbic acid solution of mass fraction 6% and quality point
Number is 15% citric acid solution by volume 2:3 mix；
（3）Fruit and vegetable tablet after above-mentioned filtration is placed in 45 DEG C of drying boxes and is dried 1～2h, and be put into -30～-25 DEG C of refrigerating chambers
5～8h of freezing processing, subsequently puts 1～2h of naturally to thaw at room temperature by the fruit and vegetable tablet after freezing, then natural drying 40～
50min, collects the fruit and vegetable tablet after drying；
（4）Fruit and vegetable tablet after above-mentioned drying is put into swelling drier, design temperature is 40～45 DEG C, bulking pressure difference is
110～120kPa, is incubated 30～40min, then is warming up to 60～65 DEG C, expanded 1～2h, subsequently take out it is expanded after fruit and vegetable tablet put
It is placed in vacuum drier and is dried, you can obtains fruit and vegetable crisp chip.
Described fruits and vegetables include radish, cucumber, potato, lettuce, onion and pawpaw.
After testing, it is 2.0～3.1% at room temperature fruit and vegetable crisp chip obtained in the present invention to be stored into 2～3 months regains,
Up to 99.89～99.99%, moisture content is 4～6% to expansion rate, and water activity is 0.48～0.56.
Compared with additive method, Advantageous Effects are the present invention：
（1）Preparation process of the present invention is simple, and temperature-controllable is good in preparation process, occurs without phenomenon is charred；
（2）Fruit and vegetable crisp chip puffed degree of the present invention is high, expanded uniform, and expansion rate improves 40～60% than additive method, and mouthfeel is crisp
It is crisp, with preferable color and luster and local flavor.
Specific embodiment
Taking first without the fresh fruits and vegetables of insect pest, cleaned on its surface using water, cut into slices, the thickness of fruit and vegetable tablet is 4～
8mm, in mass ratio 1:3, fruit and vegetable tablet is soaked in into mass fraction in 5% sodium bicarbonate solution, to stand 30～40min, then will
Fruit and vegetable tablet after immersion takes out, in being laid in food steamer, from food steamer bottom with 18m3/ h is passed through 190 DEG C of superheated steam, when being passed through
Between be 50～60s；Then after the completion of above-mentioned superheated steam is passed through, by the fruit and vegetable tablet in food steamer and 3～5 times of mixed liquors of its quality
In being put into container, 1～2h is stood, then fruit and vegetable tablet taking-up is placed in ultrasonic oscillation device, setpoint frequency is 90～105KHz, is shaken
20～30min is swung, is subsequently filtered, collect the fruit and vegetable tablet after filtering；The mixed liquor be the ascorbic acid solution of mass fraction 6% with
Mass fraction is 15% citric acid solution by volume 2:3 mix；Fruit and vegetable tablet after above-mentioned filtration is placed in into 45 DEG C of dryings
1～2h is dried in case, and is put into 5～8h of freezing processing in -30～-25 DEG C of refrigerating chambers, be subsequently placed in the fruit and vegetable tablet after freezing
1～2h of naturally to thaw under room temperature, then 40～50min of natural drying, collect the fruit and vegetable tablet after drying；Finally by after above-mentioned drying
Fruit and vegetable tablet is put into swelling drier, design temperature be 40～45 DEG C, bulking pressure difference be 110～120kPa, insulation 30～
40min, then be warming up to 60～65 DEG C, expanded 1～2h, subsequently take out it is expanded after fruit and vegetable tablet be positioned in vacuum drier and do
It is dry, you can to obtain fruit and vegetable crisp chip；Described fruits and vegetables include radish, cucumber, potato, lettuce, onion and pawpaw.
Example 1
Take first without the fresh fruits and vegetables of insect pest, cleaned on its surface using water, cut into slices, the thickness of fruit and vegetable tablet is 4mm, by matter
Amount compares 1:3, fruit and vegetable tablet is soaked in into mass fraction in 5% sodium bicarbonate solution, to stand 30min, then by the fruits and vegetables after immersion
Piece takes out, in being laid in food steamer, from food steamer bottom with 18m3/ h is passed through 190 DEG C of superheated steam, is passed through the time for 50s；Then
After the completion of above-mentioned superheated steam is passed through, the fruit and vegetable tablet in food steamer and 3 times of mixed liquors of its quality are put into container, stand 1h,
Fruit and vegetable tablet is taken out again is placed in ultrasonic oscillation device, setpoint frequency is 90KHz, shake 20min, subsequently filtered, collected and filter
Fruit and vegetable tablet afterwards；The mixed liquor is that the ascorbic acid solution of mass fraction 6% presses body with mass fraction for 15% citric acid solution
Product compares 2:3 mix；Fruit and vegetable tablet after above-mentioned filtration is placed in 45 DEG C of drying boxes and is dried 1h, and be put into -30 DEG C of refrigerating chambers
Middle freezing processing 5h, subsequently puts naturally to thaw 1h at room temperature, then natural drying 40min by the fruit and vegetable tablet after freezing, and collection is dried in the air
Fruit and vegetable tablet after solarization；Finally the fruit and vegetable tablet after above-mentioned drying is put into swelling drier, design temperature is 40 DEG C, bulking pressure
Difference is 110kPa, is incubated 30min, then is warming up to 60 DEG C, expanded 1h, subsequently take out it is expanded after fruit and vegetable tablet be positioned over vacuum drying
It is dried in machine, you can obtain fruit and vegetable crisp chip；Described fruits and vegetables include radish, cucumber, potato, lettuce, onion and pawpaw.
After testing, it is 2.0% at room temperature fruit and vegetable crisp chip obtained in the present invention to be stored into 2 months regains, and expansion rate reaches
99.89%, moisture content is 4%, and water activity is 0.48.
Example 2
Take first without the fresh fruits and vegetables of insect pest, cleaned on its surface using water, cut into slices, the thickness of fruit and vegetable tablet is 6mm, by matter
Amount compares 1:3, fruit and vegetable tablet is soaked in into mass fraction in 5% sodium bicarbonate solution, to stand 35min, then by the fruits and vegetables after immersion
Piece takes out, in being laid in food steamer, from food steamer bottom with 18m3/ h is passed through 190 DEG C of superheated steam, is passed through the time for 55s；Then
After the completion of above-mentioned superheated steam is passed through, the fruit and vegetable tablet in food steamer and 4 times of mixed liquors of its quality are put into container, stand 2h,
Fruit and vegetable tablet is taken out again is placed in ultrasonic oscillation device, setpoint frequency is 98KHz, shake 25min, subsequently filtered, collected and filter
Fruit and vegetable tablet afterwards；The mixed liquor is that the ascorbic acid solution of mass fraction 6% presses body with mass fraction for 15% citric acid solution
Product compares 2:3 mix；Fruit and vegetable tablet after above-mentioned filtration is placed in 45 DEG C of drying boxes and is dried 2h, and be put into -28 DEG C of refrigerating chambers
Middle freezing processing 7h, subsequently puts naturally to thaw 2h at room temperature, then natural drying 45min by the fruit and vegetable tablet after freezing, and collection is dried in the air
Fruit and vegetable tablet after solarization；Finally the fruit and vegetable tablet after above-mentioned drying is put into swelling drier, design temperature is 43 DEG C, bulking pressure
Difference is 115kPa, is incubated 35min, then is warming up to 65 DEG C, expanded 2h, subsequently take out it is expanded after fruit and vegetable tablet be positioned over vacuum drying
It is dried in machine, you can obtain fruit and vegetable crisp chip；Described fruits and vegetables include radish, cucumber, potato, lettuce, onion and pawpaw.
After testing, it is 2.5% at room temperature fruit and vegetable crisp chip obtained in the present invention to be stored into 3 months regains, and expansion rate reaches
99.94%, moisture content is 5%, and water activity is 0.52.
Example 3
Take first without the fresh fruits and vegetables of insect pest, cleaned on its surface using water, cut into slices, the thickness of fruit and vegetable tablet is 8mm, by matter
Amount compares 1:3, fruit and vegetable tablet is soaked in into mass fraction in 5% sodium bicarbonate solution, to stand 40min, then by the fruits and vegetables after immersion
Piece takes out, in being laid in food steamer, from food steamer bottom with 18m3/ h is passed through 190 DEG C of superheated steam, is passed through the time for 60s；Then
After the completion of above-mentioned superheated steam is passed through, the fruit and vegetable tablet in food steamer and 5 times of mixed liquors of its quality are put into container, stand 2h,
Fruit and vegetable tablet is taken out again is placed in ultrasonic oscillation device, setpoint frequency is 105KHz, shake 30min, subsequently filtered, collected and filter
Fruit and vegetable tablet afterwards；The mixed liquor is that the ascorbic acid solution of mass fraction 6% presses body with mass fraction for 15% citric acid solution
Product compares 2:3 mix；Fruit and vegetable tablet after above-mentioned filtration is placed in 45 DEG C of drying boxes and is dried 2h, and be put into -25 DEG C of refrigerating chambers
Middle freezing processing 8h, subsequently puts naturally to thaw 2h at room temperature, then natural drying 50min by the fruit and vegetable tablet after freezing, and collection is dried in the air
Fruit and vegetable tablet after solarization；Finally the fruit and vegetable tablet after above-mentioned drying is put into swelling drier, design temperature is 45 DEG C, bulking pressure
Difference is 120kPa, is incubated 40min, then is warming up to 62 DEG C, expanded 2h, subsequently take out it is expanded after fruit and vegetable tablet be positioned over vacuum drying
It is dried in machine, you can obtain fruit and vegetable crisp chip；Described fruits and vegetables include radish, cucumber, potato, lettuce, onion and pawpaw.
After testing, it is 3.1% at room temperature fruit and vegetable crisp chip obtained in the present invention to be stored into 3 months regains, and expansion rate reaches
99.99%, moisture content is 6%, and water activity is 0.56.
Claims (2)
1. a kind of preparation method of fruit and vegetable crisp chip, it is characterised in that concrete preparation process is：
（1）Take without the fresh fruits and vegetables of insect pest, cleaned on its surface using water, cut into slices, the thickness of fruit and vegetable tablet is 4～8mm, is pressed
Mass ratio 1:3, fruit and vegetable tablet is soaked in into mass fraction in 5% sodium bicarbonate solution, to stand 30～40min, then after soaking
Fruit and vegetable tablet take out, in being laid in food steamer, from food steamer bottom with 18m3/ h is passed through 190 DEG C of superheated steam, is passed through the time for 50
～60s；
（2）After the completion of above-mentioned superheated steam is passed through, the fruit and vegetable tablet in food steamer and 3～5 times of mixed liquors of its quality are put into container
In, stand 1～2h, then by fruit and vegetable tablet take out be placed in ultrasonic oscillation device, setpoint frequency be 90～105KHz, concussion 20～
30min, subsequently filters, and collects the fruit and vegetable tablet after filtering；The mixed liquor is the ascorbic acid solution of mass fraction 6% and quality point
Number is 15% citric acid solution by volume 2:3 mix；
（3）Fruit and vegetable tablet after above-mentioned filtration is placed in 45 DEG C of drying boxes and is dried 1～2h, and be put into -30～-25 DEG C of refrigerating chambers
5～8h of freezing processing, subsequently puts 1～2h of naturally to thaw at room temperature by the fruit and vegetable tablet after freezing, then natural drying 40～
50min, collects the fruit and vegetable tablet after drying；
（4）Fruit and vegetable tablet after above-mentioned drying is put into swelling drier, design temperature is 40～45 DEG C, bulking pressure difference is
110～120kPa, is incubated 30～40min, then is warming up to 60～65 DEG C, expanded 1～2h, subsequently take out it is expanded after fruit and vegetable tablet put
It is placed in vacuum drier and is dried, you can obtains fruit and vegetable crisp chip.
2. the preparation method of a kind of fruit and vegetable crisp chip according to claims, it is characterised in that：Described fruits and vegetables include trailing plants
Fore-telling, cucumber, potato, lettuce, onion and pawpaw.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611030307.1A CN106616593A (en) | 2016-11-22 | 2016-11-22 | Method for preparing crisp fruit and vegetable chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611030307.1A CN106616593A (en) | 2016-11-22 | 2016-11-22 | Method for preparing crisp fruit and vegetable chips |
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| CN106616593A true CN106616593A (en) | 2017-05-10 |
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| CN201611030307.1A Pending CN106616593A (en) | 2016-11-22 | 2016-11-22 | Method for preparing crisp fruit and vegetable chips |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107616473A (en) * | 2017-10-13 | 2018-01-23 | 宁夏红山河食品股份有限公司 | A kind of preparation method for cooking dip |
| CN109043297A (en) * | 2018-07-25 | 2018-12-21 | 华中农业大学 | Drying crisp mung bean of one kind and preparation method thereof |
| CN113170870A (en) * | 2021-05-27 | 2021-07-27 | 绍兴市果哥食品科技有限公司 | Fruit and vegetable crisp chips and production process thereof |
| CN113475693A (en) * | 2021-07-19 | 2021-10-08 | 绍兴市果哥食品科技有限公司 | Nutritional fruit and vegetable crisp chips and production method thereof |
| CN115736146A (en) * | 2022-10-31 | 2023-03-07 | 广州市洲星食品有限公司 | Water chestnut syrup and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1911091A (en) * | 2006-07-29 | 2007-02-14 | 广东富味制果厂有限公司 | Non-fried potato pieces and its prepn. method |
| CN104886506A (en) * | 2015-05-13 | 2015-09-09 | 湖南农业大学 | Explosion puffed purple sweet potato crisps at variable temperature and pressure difference and a preparation method thereof |
-
2016
- 2016-11-22 CN CN201611030307.1A patent/CN106616593A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1911091A (en) * | 2006-07-29 | 2007-02-14 | 广东富味制果厂有限公司 | Non-fried potato pieces and its prepn. method |
| CN104886506A (en) * | 2015-05-13 | 2015-09-09 | 湖南农业大学 | Explosion puffed purple sweet potato crisps at variable temperature and pressure difference and a preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107616473A (en) * | 2017-10-13 | 2018-01-23 | 宁夏红山河食品股份有限公司 | A kind of preparation method for cooking dip |
| CN107616473B (en) * | 2017-10-13 | 2020-10-20 | 宁夏红山河食品股份有限公司 | Preparation method of cooking sauce |
| CN109043297A (en) * | 2018-07-25 | 2018-12-21 | 华中农业大学 | Drying crisp mung bean of one kind and preparation method thereof |
| CN113170870A (en) * | 2021-05-27 | 2021-07-27 | 绍兴市果哥食品科技有限公司 | Fruit and vegetable crisp chips and production process thereof |
| CN113475693A (en) * | 2021-07-19 | 2021-10-08 | 绍兴市果哥食品科技有限公司 | Nutritional fruit and vegetable crisp chips and production method thereof |
| CN113475693B (en) * | 2021-07-19 | 2023-10-24 | 绍兴市果哥食品科技有限公司 | Nutritional fruit and vegetable crisp chips and production method thereof |
| CN115736146A (en) * | 2022-10-31 | 2023-03-07 | 广州市洲星食品有限公司 | Water chestnut syrup and preparation method thereof |
| CN115736146B (en) * | 2022-10-31 | 2023-12-01 | 广州市洲星食品有限公司 | Water chestnut juice and preparation method thereof |
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Application publication date: 20170510 |