CN107788435A - A kind of processing method of pulse vacuum original position steam explosion fruit and vegetable crisp chip - Google Patents
A kind of processing method of pulse vacuum original position steam explosion fruit and vegetable crisp chip Download PDFInfo
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- CN107788435A CN107788435A CN201610806926.9A CN201610806926A CN107788435A CN 107788435 A CN107788435 A CN 107788435A CN 201610806926 A CN201610806926 A CN 201610806926A CN 107788435 A CN107788435 A CN 107788435A
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
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- 244000189799 Asimina triloba Species 0.000 claims description 2
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- 239000007789 gas Substances 0.000 claims 3
- 238000004140 cleaning Methods 0.000 claims 1
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- 238000011065 in-situ storage Methods 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 36
- 238000007654 immersion Methods 0.000 description 16
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 13
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 13
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- 235000019698 starch Nutrition 0.000 description 1
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- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical class [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a kind of processing method of pulse vacuum original position steam explosion fruit and vegetable crisp chip, including fruit and vegetable materials are chosen, cleans, cut into slices, color protection, the steam explosion of pulse vacuum original position are expanded and vacuum packaging process.In pulse vacuum original position gas explosion process, using the high temperature of saturated vapor, feature is permeated by force, Quick uniform cures raw material and realizes gas explosion in situ (i.e. first expanded), and further the method that is expanded and quick and being molded using pulse vacuum, is made delicious food, delicious and crisp, the fruit and vegetable crisp chip of health.The processing method greatly shortens dry puffing time, reduces and dry swelling temperature, fruit and vegetable crisp chip can be completed in several minutes below 40 DEG C dries processing, and fruit and vegetable crisp chip crispy in taste, nutritional ingredient that the present invention processes are high, can preferably retain the original color, smell and taste of fruits and vegetables, are a kind of brand-new, pure natural without fried fruit-vegetable food.
Description
Technical field
The present invention relates to food-processing method, more particularly to a kind of processing side of pulse vacuum original position steam explosion fruit and vegetable crisp chip
Method.
Background technology
In recent years fruit and vegetable crisp chip because its mouthfeel is crisp, low fat, high microsteping, rich in vitamin and several mineral materials, carrying
Conveniently, the features such as long shelf-life, popular leisure fruit-vegetable food is turned into, it is deep to be liked by consumers in general.At present there is also
The method of many processing and fabricating fruit and vegetable crisp chips, as Chinese invention patent CN101301055A discloses puffing with superheated steam processing fruit
Vegetable crisp chip and its method, expanding treatment is carried out using superheated steam, dries obtained fruit and vegetable crisp chip product afterwards.Chinese invention patent
CN105533541A discloses a kind of method of microwave radiation technology pressure difference expansion drying production fruit and vegetable crisp chip, by pretreated fruits and vegetables
Piece is carried out obtaining half-dried fruit and vegetable tablet after microwave radiation technology vacuum is predrying, and half-dried fruit and vegetable tablet is carried out into microwave combined pressure difference expansion drying
Puffed fruit-vegetable piece is obtained, puffed fruit-vegetable piece progress microwave radiation technology is dried in vacuo to obtain fruit and vegetable crisp chip finished product.Chinese invention patent
CN102028164B discloses a kind of vacuum and low temperature oil bath and is dehydrated fruit vegetable crisp slices processed method, and this method includes fruit and vegetable materials
Choose and clean, section or slitting or acanthopore, vacuum oil bath.It is expanded that Chinese invention patent CN1111014 discloses cryogenic vacuum
Fruit and vegetable crisp chip and its method, its cryogenic vacuum puffing process are carried out in vacuum puffed tank, and swelling temperature is at 40-60 DEG C, very
Reciprocal of duty cycle 0.07-0.09MPa.Chinese invention patent CN1225200 discloses a kind of normal pressure heated drying and vacuum frying combined dehydration
Fruit and vegetable crisp chip manufacture method, using a kind of manufacture method of normal pressure heated drying and vacuum frying combined dehydration in advance, its vacuum
The characteristics of fried is：Vacuum is 0.080-0.098Mpa in deep fryer, after fried kettle temperature is 80-95 DEG C, containing fruit
The fry basket of vegetable raw material, which immerses, starts frying in grease.But use the equipment of superheated steam and microwave relative complex, it is costly,
Superheated steam can damage to some heat sensitive vitamins, protein and enzyme, reduce food quality, and microwave can also cause food
The loss of nutritional ingredient.Vacuum low-temperature frying fruit and vegetable crisp chip is carried out under vacuum, reduces oil temperature, but input and output material is interval
Mode, deep-fat frying time is extended, so as to cause product quality to reduce.
It is fried due to being carried out under condition of normal pressure in the market still based on frying-expansion fruit and vegetable crisp chip, cause oil temperature compared with
Height, the nutriment of product is caused to be destroyed, color is poor, and produces and carry out high temperature process recycling with oil,
Easily cause oily oxidation with becoming sour, some compositions produce some harmful substances through chemical change in oil, and often edible meeting is to people
Health adversely affect.Low-temperature airflow puffing dry technology produces fruit and vegetable crisp chip, and its Product Green is natural, crispy in taste,
While solution vacuum frying fruit and vegetable crisp chip oil content high problem, former fruits and vegetables overwhelming majority flavor, color and luster and nutrition are remained,
But equipment is huge, puffing time is longer, generally requires 2~5 hours, is not easy to realize industrialized production.
Various heating and drying methods at ambient pressure, because material is heated, its color and nutritional ingredient can be by certain
The loss of degree.If using vacuum drying method, cause part dried due to completely cutting off air under negative pressure state
The material of the chemical changes such as oxidation easily occurs in journey can preferably keep original characteristic, the loss with regard to that can reduce quality.In
State patent of invention CN101138358B discloses a kind of vacuum freeze drying method that impregnation prepares conditioning fruit-vegetable crisp chip again,
By fruit and vegetable materials vacuum freeze drying, low-temperature vacuum impregnation is mingled among process, produces homogeneous conditioning fruit-vegetable crisp chip.But vacuum
The equipment investment of freeze-drying is big, high energy consumption, and the time length of food materials working process, when pure water glaciation, dissolved matter is dense
Contracting, due to the change of pH value and tension force, may damage product.
Above-mentioned technical method is not directed to the fruit vegetable crisp slices processed method of pulse vacuum original position steam explosion technology.
The content of the invention
The main object of the present invention is to provide a kind of processing method of puffed vegetable fruit crisp slice, using the steam explosion of pulse vacuum original position
Technology is fruit vegetable crisp slices processed, realizes that the fast low temperature of fruit and vegetable crisp chip is expanded.
To achieve the above object, the processing method of puffed vegetable fruit crisp slice provided by the present invention, the choosing of raw material fruits and vegetables is included
Take, clean, cutting into slices, color protection, the steam explosion of pulse vacuum original position are expanded and vacuum packaging process, it is concretely comprised the following steps：
(1) the preferred potato of raw material fruits and vegetables, apple, banana, Chinese yam, carambola, mango, pineapple, pawpaw, plum, jackfruit, green grass or young crops
Melon, pumpkin, "Hami" melon etc.；
(2) fruits and vegetables are cleaned, removed the peel, cut into slices, fruits and vegetables slice thickness is between 1-20mm；
(3) scalding 4~10 minutes by above-mentioned fruit and vegetable tablet with 40~90 DEG C of temperature；
(4) it is food-grade pulullan polysaccharide, trehalose, fructose, edible salt, citric acid is molten with the hot water of 45~55 DEG C of temperature
Soak is produced after solution, the fruit and vegetable tablet that above-mentioned scalding is completed soaks 20~60min；
(5) fruit and vegetable tablet that above-mentioned immersion is completed is removed filter dry to surface is anhydrous and dripped, be sent into pulse vacuum original position steam explosion
In tank, open j acket heating system, open the valve of steam-explosion jar connection vavuum pump, control in steam-explosion jar vacuum for -0.06~-
0.09MPa, vacuum valve is closed, opens steam valve, be passed through 120-180 DEG C of saturated vapor, maintain temperature 0-3min in tank,
Steam off valve, open connection steam-explosion jar and carry out expanded first, the connection of closing steam-explosion jar and surge tank with buffering tank valve
Valve；
(6) valve of steam-explosion jar connection vavuum pump is opened, vacuum degree control is in -0.05~-0.08MPa, control in steam-explosion jar
40-80 DEG C of temperature in tank processed, drying time are 2~10min；
(7) valve of connection surge tank and vavuum pump is opened, until the vacuum of surge tank is less than -0.08MPa, is beaten at once
The connecting valve for opening steam-explosion jar and surge tank carries out expanded, the connecting valve of closing steam-explosion jar and surge tank；
(8) repeat step (6) and (7) 2~20 times, until the water content of fruit and vegetable tablet is less than 4%；
(9) stop heating, open cooling circulating water, keep vacuum in steam-explosion jar to be less than -0.06Mpa, cool down and determine
Type；
(10) when in steam-explosion jar temperature drop to less than 20 DEG C, bleed off vacuum, take out fruits and vegetables, vacuum nitrogen gas bag, which fills, produces production
Product；
Technical solution of the present invention：The basic device such as accompanying drawing 1 of the present invention.
Beneficial effects of the present invention：
(1) it is fast present invention employs the features such as the thermal conductivity factor of high-temperature steam is big, permeability is strong, making it carry out fruit and vegetable tablet
It is fast uniformly heat aging, aggravate to destroy fruits and vegetables internal starch and protein structure by steam explosion technology, its intensity is reduced, beneficial to expanded
And significantly improve the rate of heat addition；
(2) after vapours heating while puffing, fruits and vegetables loose structure dramatically increases, and strengthens fruit and vegetable tablet flavor, while beneficial to raising
Follow-up vacuum drying speed, shortens drying time, saves energy consumption；
(3) form pulse vacuum using repeated vacuum drying to dry, can preferably keep the original spy of material
Property, the loss with regard to quality can be reduced.Enzymatic browning can be prevented by vacuumizing, and play certain color-protecting function.
(4) employ food-grade pulullan polysaccharide film forming agent and increase trehalose, the fructose of solid, so that product can
Internal pressure is maintained within a certain period of time, inside and outside differential pressure can be formed after pressure release, is reached expanded, is formed loose porous purpose,
Fundamentally solve the problems, such as that the conventional effect under airflow puffing of flour cake is undesirable；
(5) present invention employs the method for non-sulfites as inhibitors, i.e., carried out using color stabilizers such as trehalose, citric acid, edible salts
Color protection so that product to health advantageously.
Brief description of the drawings
Fig. 1 is pulse vacuum original position steam explosion tank arrangement.
Drawing is described as follows：
1 steam generator, 2 steam explosion tank bodies, 3 chucks, 4 vavuum pumps connection steam explosion tank valve, 5 vavuum pumps, the connection of 6 vavuum pumps
Tank valve is buffered, 7 steam-explosion jars, which connect, buffers tank valve, 8 surge tanks, 9 steam generators connection steam explosion tank valve, 10 thermometers,
11 pressure gauges, 12 material trays, the resistive heater in 13 chucks.
Embodiment
Below by embodiment, the present invention will be further described.
Embodiment 1
By fresh potato washing, peeling, section, potato slice thickness is in 2mm, with scalding's potato chips of temperature 60 C
5 minutes, by food-grade pulullan polysaccharide, trehalose, fructose, edible salt, citric acid with being produced after the hot water dissolving of temperature 50 C
Soak, soak 30min；
The potato chips that above-mentioned immersion is completed is removed filter dry to surface is anhydrous and dripped, is sent into pulse vacuum original position steam-explosion jar
In, j acket heating system is opened, opens the valve of steam-explosion jar connection vavuum pump, it is -0.08MPa to control vacuum in steam-explosion jar,
Vacuum valve is closed, steam valve is opened, is passed through 160 DEG C of saturated vapors, maintains temperature 1min in tank, steam off valve,
Open connection steam-explosion jar and carry out expanded first, the connecting valve of closing steam-explosion jar and surge tank with buffering tank valve；
The valve of steam-explosion jar connection vavuum pump is opened, vacuum degree control controls temperature in tank in -0.07MPa in steam-explosion jar
60 DEG C, drying time 5min, open connection surge tank and vavuum pump valve, until surge tank vacuum be less than-
0.08MPa, the connecting valve for opening steam-explosion jar and surge tank at once carry out expanded, the connection valve of closing steam-explosion jar and surge tank
Door, this step 8 time is repeated, the water content of potato chips is 4%；
Stop heating, open cooling circulating water, keep vacuum in steam-explosion jar to be less than -0.06Mpa, carry out cooling and shaping,
When temperature is dropped to less than 20 DEG C in steam-explosion jar, vacuum is bled off, takes out potato, vacuum nitrogen gas packaging into products.
Embodiment 2
Apple is cleaned, remove the peel, cut into slices, fruits and vegetables slice thickness is divided with 40 DEG C of scalding's apple flakes 4 of temperature in 2mm
Clock, by food-grade pulullan polysaccharide, trehalose, fructose, edible salt, citric acid with producing immersion after the hot water dissolving of temperature 50 C
Liquid, soak 30min；
The apple flakes that above-mentioned immersion is completed are removed filter dry to surface is anhydrous and dripped, are sent into pulse vacuum original position steam-explosion jar
In, j acket heating system is opened, opens the valve of steam-explosion jar connection vavuum pump, it is -0.08MPa to control vacuum in steam-explosion jar,
Vacuum valve is closed, steam valve is opened, is passed through 130 DEG C of saturated vapors, maintains temperature 1min in tank, steam off valve,
Open connection steam-explosion jar and carry out expanded first, the connecting valve of closing steam-explosion jar and surge tank with buffering tank valve；
The valve of steam-explosion jar connection vavuum pump is opened, vacuum degree control controls temperature in tank in -0.07MPa in steam-explosion jar
40 DEG C, drying time 5min, open connection surge tank and vavuum pump valve, until surge tank vacuum be less than-
0.08MPa, the connecting valve for opening steam-explosion jar and surge tank at once carry out expanded, the connection valve of closing steam-explosion jar and surge tank
Door, repeat this step 10 time, the water content 3% of apple flakes；
Stop heating, open cooling circulating water, keep vacuum in steam-explosion jar to be less than -0.06Mpa, carry out cooling and shaping,
When temperature is dropped to less than 20 DEG C in steam-explosion jar, vacuum is bled off, takes out apple, vacuum nitrogen gas packaging into products.
Embodiment 3
Banana is removed the peel, cut into slices, slice thickness in 3mm, by food-grade pulullan polysaccharide, trehalose, fructose, edible salt,
Citric acid soaks 30min with soak is produced after the hot water dissolving of temperature 50 C；
Above-mentioned banana chip is sent into the steam-explosion jar of pulse vacuum original position, opens j acket heating system, opens steam-explosion jar connection
The valve of vavuum pump, it is -0.06MPa to control vacuum in steam-explosion jar, closes vacuum valve, opens steam valve, is passed through 120 DEG C
Saturated vapor, temperature 0.5min in tank is maintained, steam off valve, connection steam-explosion jar is opened and is carried out first with buffering tank valve
It is expanded, close the connecting valve of steam-explosion jar and surge tank；
The valve of steam-explosion jar connection vavuum pump is opened, vacuum degree control controls temperature in tank in -0.05MPa in steam-explosion jar
40 DEG C, drying time 2min, open connection surge tank and vavuum pump valve, until surge tank vacuum be less than-
0.08MPa, the connecting valve for opening steam-explosion jar and surge tank at once carry out expanded, the connection valve of closing steam-explosion jar and surge tank
Door, this step 15 time is repeated, until the water content of banana chip is less than 2%；
Stop heating, open cooling circulating water, keep vacuum in steam-explosion jar to be less than -0.06Mpa, carry out cooling and shaping,
When temperature is dropped to less than 20 DEG C in steam-explosion jar, vacuum is bled off, takes out banana, vacuum nitrogen gas packaging into products.
Embodiment 4
Carambola is cleaned, remove the peel, cut into slices, fruits and vegetables slice thickness is divided with scalding's carambola piece 6 of temperature 50 C in 4mm
Clock, by food-grade pulullan polysaccharide, trehalose, fructose, edible salt, citric acid with producing immersion after the hot water dissolving of temperature 50 C
Liquid, soak 35min；
The carambola piece that above-mentioned immersion is completed is removed filter dry to surface is anhydrous and dripped, is sent into pulse vacuum original position steam-explosion jar
In, j acket heating system is opened, opens the valve of steam-explosion jar connection vavuum pump, it is -0.07MPa to control vacuum in steam-explosion jar,
Vacuum valve is closed, opens steam valve, is passed through 125 DEG C of saturated vapors, maintains temperature 1.5min in tank, steam off valve
Door, opens connection steam-explosion jar and buffering tank valve progress is expanded first, closes the connecting valve of steam-explosion jar and surge tank；
The valve of steam-explosion jar connection vavuum pump is opened, vacuum degree control controls temperature in tank in -0.06MPa in steam-explosion jar
50 DEG C, drying time 6min, open connection surge tank and vavuum pump valve, until surge tank vacuum be less than-
0.08MPa, the connecting valve for opening steam-explosion jar and surge tank at once carry out expanded, the connection valve of closing steam-explosion jar and surge tank
Door, repeat this step 7 time, the water content 3% of carambola piece；
Stop heating, open cooling circulating water, keep vacuum in steam-explosion jar to be less than -0.06Mpa, carry out cooling and shaping,
When temperature is dropped to less than 20 DEG C in steam-explosion jar, vacuum is bled off, takes out carambola, vacuum nitrogen gas packaging into products.
Embodiment 5
Pineapple is cleaned, remove the peel, cut into slices, fruits and vegetables slice thickness is in 20mm, with 90 DEG C of scalding's pineapple slice 10 of temperature
Minute, by food-grade pulullan polysaccharide, trehalose, fructose, edible salt, citric acid with producing immersion after warm 55 DEG C of hot water dissolving
Liquid, soak 60min；
The pineapple slice that above-mentioned immersion is completed is removed filter dry to surface is anhydrous and dripped, is sent into pulse vacuum original position steam-explosion jar
In, j acket heating system is opened, opens the valve of steam-explosion jar connection vavuum pump, it is -0.09MPa to control vacuum in steam-explosion jar,
Vacuum valve is closed, steam valve is opened, is passed through 180 DEG C of saturated vapors, maintains temperature 3min in tank, steam off valve,
Open connection steam-explosion jar and carry out expanded first, the connecting valve of closing steam-explosion jar and surge tank with buffering tank valve；
The valve of steam-explosion jar connection vavuum pump is opened, vacuum degree control controls temperature in tank in -0.08MPa in steam-explosion jar
80 DEG C, drying time 10min, open connection surge tank and vavuum pump valve, until surge tank vacuum be less than-
0.08MPa, the connecting valve for opening steam-explosion jar and surge tank at once carry out expanded, the connection valve of closing steam-explosion jar and surge tank
Door, repeat this step 20 time, the water content 4% of pineapple slice；
Stop heating, open cooling circulating water, keep vacuum in steam-explosion jar to be less than -0.06Mpa, carry out cooling and shaping,
When temperature is dropped to less than 20 DEG C in steam-explosion jar, vacuum is bled off, takes out pineapple, vacuum nitrogen gas packaging into products.
Embodiment 6
Pumpkin is cleaned, remove the peel, cut into slices, fruits and vegetables slice thickness is divided with scalding's pumpkin slice 8 of temperature 50 C in 10mm
Clock, by food-grade pulullan polysaccharide, trehalose, fructose, edible salt, citric acid with producing immersion after the hot water dissolving of 52 DEG C of temperature
Liquid, soak 40min；
The pumpkin slice that above-mentioned immersion is completed is removed filter dry to surface is anhydrous and dripped, is sent into pulse vacuum original position steam-explosion jar
In, j acket heating system is opened, opens the valve of steam-explosion jar connection vavuum pump, it is -0.08MPa to control vacuum in steam-explosion jar,
Vacuum valve is closed, steam valve is opened, is passed through 135 DEG C of saturated vapors, maintains temperature 2min in tank, steam off valve,
Open connection steam-explosion jar and carry out expanded first, the connecting valve of closing steam-explosion jar and surge tank with buffering tank valve；
The valve of steam-explosion jar connection vavuum pump is opened, vacuum degree control controls temperature in tank in -0.07MPa in steam-explosion jar
60 DEG C, drying time 7min, open connection surge tank and vavuum pump valve, until surge tank vacuum be less than-
0.08MPa, the connecting valve for opening steam-explosion jar and surge tank at once carry out expanded, the connection valve of closing steam-explosion jar and surge tank
Door, repeat this step 12 time, the water content 2% of pumpkin slice；
Stop heating, open cooling circulating water, keep vacuum in steam-explosion jar to be less than -0.06Mpa, carry out cooling and shaping,
When temperature is dropped to less than 20 DEG C in steam-explosion jar, vacuum is bled off, takes out pumpkin, vacuum nitrogen gas packaging into products.
Embodiment 7
"Hami" melon is cleaned, remove the peel, cut into slices, fruits and vegetables slice thickness is in 6mm, with scalding Hami green tea produced in Anhui Province of temperature 50 C
8 minutes, by food-grade pulullan polysaccharide, trehalose, fructose, edible salt, citric acid with being produced after the hot water dissolving of temperature 45 C
Soak, soak 20min；
Hami green tea produced in Anhui Province that above-mentioned immersion is completed are removed filter dry to surface is anhydrous and dripped, are sent into pulse vacuum original position steam-explosion jar
In, j acket heating system is opened, opens the valve of steam-explosion jar connection vavuum pump, it is -0.06MPa to control vacuum in steam-explosion jar,
Vacuum valve is closed, opens steam valve, is passed through 120 DEG C of saturated vapors, maintains temperature 0.5min in tank, steam off valve
Door, opens connection steam-explosion jar and buffering tank valve progress is expanded first, closes the connecting valve of steam-explosion jar and surge tank；
The valve of steam-explosion jar connection vavuum pump is opened, vacuum degree control controls temperature in tank in -0.05MPa in steam-explosion jar
40 DEG C, drying time 3min, open connection surge tank and vavuum pump valve, until surge tank vacuum be less than-
0.08MPa, the connecting valve for opening steam-explosion jar and surge tank at once carry out expanded, the connection valve of closing steam-explosion jar and surge tank
Door, repeat this step 6 time, the water content 3% of Hami green tea produced in Anhui Province；
Stop heating, open cooling circulating water, keep vacuum in steam-explosion jar to be less than -0.06Mpa, carry out cooling and shaping,
When temperature is dropped to less than 20 DEG C in steam-explosion jar, vacuum is bled off, takes out "Hami" melon, vacuum nitrogen gas packaging into products.
Embodiment 8
Chinese yam is cleaned, remove the peel, cut into slices, fruits and vegetables slice thickness is divided with scalding's yam slice 4 of temperature 45 C in 3mm
Clock, by food-grade pulullan polysaccharide, trehalose, fructose, edible salt, citric acid with producing immersion after the hot water dissolving of 46 DEG C of temperature
Liquid, soak 25min；
The yam slice that above-mentioned immersion is completed is removed filter dry to surface is anhydrous and dripped, is sent into pulse vacuum original position steam-explosion jar
In, j acket heating system is opened, opens the valve of steam-explosion jar connection vavuum pump, it is -0.07MPa to control vacuum in steam-explosion jar,
Vacuum valve is closed, steam valve is opened, is passed through 145 DEG C of saturated vapors, maintains temperature 1min in tank, steam off valve,
Open connection steam-explosion jar and carry out expanded first, the connecting valve of closing steam-explosion jar and surge tank with buffering tank valve；
The valve of steam-explosion jar connection vavuum pump is opened, vacuum degree control controls temperature in tank in -0.05MPa in steam-explosion jar
40 DEG C, drying time 2.5min, open connection surge tank and vavuum pump valve, until surge tank vacuum be less than-
0.08MPa, the connecting valve for opening steam-explosion jar and surge tank at once carry out expanded, the connection valve of closing steam-explosion jar and surge tank
Door, repeat this step 9 time, the water content 2% of yam slice；
Stop heating, open cooling circulating water, keep vacuum in steam-explosion jar to be less than -0.06Mpa, carry out cooling and shaping,
When temperature is dropped to less than 20 DEG C in steam-explosion jar, vacuum is bled off, takes out Chinese yam, vacuum nitrogen gas packaging into products.
Embodiment 9
Mango is cleaned, remove the peel, cut into slices, fruits and vegetables slice thickness is divided with scalding's mango piece 7 of temperature 50 C in 5mm
Clock, by food-grade pulullan polysaccharide, trehalose, fructose, edible salt, citric acid with producing immersion after the hot water dissolving of 46 DEG C of temperature
Liquid, soak 26min；
The mango piece that above-mentioned immersion is completed is removed filter dry to surface is anhydrous and dripped, is sent into pulse vacuum original position steam-explosion jar
In, j acket heating system is opened, opens the valve of steam-explosion jar connection vavuum pump, it is -0.08MPa to control vacuum in steam-explosion jar,
Vacuum valve is closed, steam valve is opened, is passed through 155 DEG C of saturated vapors, maintains temperature 2min in tank, steam off valve,
Open connection steam-explosion jar and carry out expanded first, the connecting valve of closing steam-explosion jar and surge tank with buffering tank valve；
The valve of steam-explosion jar connection vavuum pump is opened, vacuum degree control controls temperature in tank in -0.05MPa in steam-explosion jar
55 DEG C, drying time 4min, open connection surge tank and vavuum pump valve, until surge tank vacuum be less than-
0.08MPa, the connecting valve for opening steam-explosion jar and surge tank at once carry out expanded, the connection valve of closing steam-explosion jar and surge tank
Door, repeat this step 13 time, the water content 4% of mango piece；
Stop heating, open cooling circulating water, keep vacuum in steam-explosion jar to be less than -0.06Mpa, carry out cooling and shaping,
When temperature is dropped to less than 20 DEG C in steam-explosion jar, vacuum is bled off, takes out mango, vacuum nitrogen gas packaging into products.
Embodiment 10
Green cucumber is cleaned, remove the peel, cut into slices, fruits and vegetables slice thickness is in 6mm, with scalding's apple flakes 4.5 of temperature 50 C
Minute, by food-grade pulullan polysaccharide, trehalose, fructose, edible salt, citric acid with producing leaching after the hot water dissolving of temperature 50 C
Liquid is steeped, soaks 55min；
The Cucumber salad that above-mentioned immersion is completed is removed filter dry to surface is anhydrous and dripped, is sent into pulse vacuum original position steam-explosion jar
In, j acket heating system is opened, opens the valve of steam-explosion jar connection vavuum pump, it is -0.08MPa to control vacuum in steam-explosion jar,
Vacuum valve is closed, opens steam valve, is passed through 165 DEG C of saturated vapors, maintains temperature 2.5min in tank, steam off valve
Door, opens connection steam-explosion jar and buffering tank valve progress is expanded first, closes the connecting valve of steam-explosion jar and surge tank；
The valve of steam-explosion jar connection vavuum pump is opened, vacuum degree control controls temperature in tank in -0.07MPa in steam-explosion jar
70 DEG C, drying time 9min, open connection surge tank and vavuum pump valve, until surge tank vacuum be less than-
0.08MPa, the connecting valve for opening steam-explosion jar and surge tank at once carry out expanded, the connection valve of closing steam-explosion jar and surge tank
Door, repeat this step 16 time, the water content 3% of Cucumber salad；
Stop heating, open cooling circulating water, keep vacuum in steam-explosion jar to be less than -0.06Mpa, carry out cooling and shaping,
When temperature is dropped to less than 20 DEG C in steam-explosion jar, vacuum is bled off, product is taken out, is sprinkled with flavoring essence, vacuum nitrogen gas bag, which fills, to be produced
Product.
Claims (4)
1. a kind of processing method of pulse vacuum original position steam explosion fruit and vegetable crisp chip, including the selections of raw material fruits and vegetables, cleaning, section, shield
Color, the steam explosion of pulse vacuum original position is expanded and process is vacuum-packed.
2. a kind of processing method of pulse vacuum original position steam explosion fruit and vegetable crisp chip according to claim 1, it is characterised in that described
The preferred potato of raw material fruits and vegetables, apple, banana, Chinese yam, carambola, mango, pineapple, pawpaw, plum, jackfruit, green cucumber and pumpkin.
3. a kind of processing method of pulse vacuum original position steam explosion fruit and vegetable crisp chip according to claim 1, it is characterised in that described
Slicing process, fruits and vegetables slice thickness is between 1-20mm.
4. a kind of processing method of pulse vacuum original position steam explosion fruit and vegetable crisp chip according to claim 1, it is characterised in that described
The expanded process of pulse vacuum original position steam explosion comprise the following steps：
1) the raw material fruits and vegetables described in claim 2 cleaned, cut into slices, after color protection, it is sent into the steam-explosion jar of pulse vacuum original position, opens
Open j acket heating system, open the valve of steam-explosion jar connection vavuum pump, control in gas explosion tank vacuum for -0.06~-
0.09MPa, vacuum valve is closed, opens steam valve, be passed through 120-180 DEG C of saturated vapor, maintain temperature 0-3min in tank,
Steam off valve, open connection steam-explosion jar and carry out expanded first, the connection of closing steam-explosion jar and surge tank with buffering tank valve
Valve.
2) valve of steam-explosion jar connection vavuum pump is opened, vacuum degree control is in -0.05~-0.08MPa, control tank in gas explosion tank
40-80 DEG C of temperature, drying time are 2~10min；
3) valve of connection surge tank and vavuum pump is opened, until the vacuum of surge tank is less than -0.08MPa, opens vapour at once
The connecting valve of quick-fried tank and surge tank carries out expanded, the connecting valve of closing steam-explosion jar and surge tank；
4) repeat step 2) and 3) 2~20 times, until the water content of fruit and vegetable tablet is less than 4%；
5) stop heating, open cooling circulating water, keep vacuum in gas explosion tank to be less than -0.06Mpa, carry out cooling and shaping；
6) when in steam-explosion jar temperature drop to less than 20 DEG C, bleed off vacuum, take out raw material, vacuum nitrogen gas packaging into products.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150708A (en) * | 2019-06-12 | 2019-08-23 | 温州科技职业学院 | Saturated vapor directly heats Bulking tank and expanding food processing technology |
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| CN101301055A (en) * | 2008-06-23 | 2008-11-12 | 福建农林大学 | Puffing fruit vegetable crisp slices processed by hot vapor and method thereof |
| US20090214735A1 (en) * | 2005-12-26 | 2009-08-27 | Baomin Zhao | Process for Puffing-Drying Fruits and Vegetables |
| CN103478222A (en) * | 2013-09-10 | 2014-01-01 | 兴化市绿禾食品有限公司 | Method for manufacturing dehydrated broccoli |
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| CN1398557A (en) * | 2001-07-27 | 2003-02-26 | 中国科学院化工冶金研究所 | Steam puffing treatment method of tobacco material |
| US20090214735A1 (en) * | 2005-12-26 | 2009-08-27 | Baomin Zhao | Process for Puffing-Drying Fruits and Vegetables |
| CN101077162A (en) * | 2007-06-15 | 2007-11-28 | 广东富味制果厂有限公司 | Tropical fruit and vegetable crisp slices and preparation method thereof |
| CN101301055A (en) * | 2008-06-23 | 2008-11-12 | 福建农林大学 | Puffing fruit vegetable crisp slices processed by hot vapor and method thereof |
| CN103478222A (en) * | 2013-09-10 | 2014-01-01 | 兴化市绿禾食品有限公司 | Method for manufacturing dehydrated broccoli |
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| CN110150708A (en) * | 2019-06-12 | 2019-08-23 | 温州科技职业学院 | Saturated vapor directly heats Bulking tank and expanding food processing technology |
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Application publication date: 20180313 |