CN109043102A - A kind of production method that non-fried milk taste strawberry is crisp - Google Patents
A kind of production method that non-fried milk taste strawberry is crisp Download PDFInfo
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- CN109043102A CN109043102A CN201810641421.0A CN201810641421A CN109043102A CN 109043102 A CN109043102 A CN 109043102A CN 201810641421 A CN201810641421 A CN 201810641421A CN 109043102 A CN109043102 A CN 109043102A
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- strawberry
- crisp
- milk
- production method
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of production methods that non-fried milk taste strawberry is crisp, and steps are as follows: selecting fresh good strawberry → cleaning → slice shaping → blanching → liquid glucose dipping → vacuum microwave pulsed explosion puffing drying → milk dipping → vacuum microwave pulsed explosion puffing drying → cooling → finished product packing.It is crisp that the present invention uses the processing technology processing of micro-wave vacuum to prepare milk taste strawberry, not only can solve not storage tolerance, it is seasonal strong the problems such as, it also can increase strawberry economic value added, enrich product category, this product is the snack food of a green, nutrient health.
Description
Technical field
The invention belongs to field of food, are related to strawberry, especially a kind of production method that non-fried milk taste strawberry is crisp.
Background technique
Storage of Strawberry is not easy very much, and strawberry is more on current market is processed as strawberry jam, but such product sugar content height is not
It is suitble to teenager, the elderly and obese people etc., nowadays consumers can not be met for low sugar, low fat, nutrition-balanced strong
Health food demand.And the strawberry dehydration class product sold in market is made a general survey of, it is all that single original flavor strawberry is crisp or fried mostly
Based on food, the crisp mouthfeel of original flavor strawberry is more single, low percentages of protein；Although and fried dehydration product crisp taste, warp
After crossing high temperature frying, consumer, which generally believes, generates some carcinogens, to product safety there are larger misgivings, and strawberry
After high temperature frying, the nutritive value comparatively fresh strawberry in raw material is substantially reduced.
By retrieval, following related patents are found:
1, a kind of skin-care and beautifying strawberry crisps and preparation method thereof (CN108030019A), in parts by weight by following raw material
Composition: 60~90 parts of strawberry, 120~180 parts of colour protecting liquid, 90~180 parts of sugaring liquid, 8~10 parts of palm oil, wherein colour protecting liquid
It is made of following raw material in parts by weight: 1.5~1.8 parts of NaCl, VC0.2~0.4 part, 0.1~0.3 part of VE, citric acid 0.1
~0.3 part, remaining be water, the corresponding strawberry parts by weight of the parts by weight of above each raw material be 100 parts, the invention also discloses
The preparation method of skin-care and beautifying strawberry crisps, first weighing raw material, then by strawberry slice, color protection, drained and standby；It then will be careless
Certain kind of berries thin slice soaks sugar, pre-freeze, vacuum frying, de-oiling, cooling pack.
2, a kind of pretreatment and vacuum microwave combining freeze-drying preparation strawberry are lain fallow crisp method
(CN107251983A) the following steps are included: 1) screening cleaning: the classification of strawberry raw material screening, cleaning drain；2) sonic vacuum soaks
Stain: cleaning drains rear strawberry sonic vacuum in mixed impregnant liquor and impregnates；3) vacuum microwave predrying: strawberry after pretreatment
Carry out the instantaneous vacuum microwave pre-puffed pre-dehydration processing of high power；4) it is freeze-dried: strawberry after predrying is subjected to vacuum refrigeration
It is dry to obtain strawberry leisure crisp product；5) it packs, store: strawberry leisure crisp product being cooled to room temperature, using aluminium foil bag
Vacuum pack with nitrogen is protected from light storage under room temperature.
3, the preparation method (CN102894308A) of zinc-rich strawberry crisps, it is prepared by primary raw material of strawberry, specifically
Steps are as follows: 1) fresh strawberry cleaned, remove base of fruit, slice, it is spare；2) above-mentioned strawberry slice is dried at low temperature to aqueous
Rate 10% -20%；3) on the strawberry slice zinc gluconate nutrient solution of concentration 60% being sprayed on after drying, and all wet
20min, it is spare；4) above-mentioned strawberry slice microwave bulking: is put into extruding in microwave extruder, 1~2KW of microwave power, extruding
3~6min. of time is extruding strawberry slice.
By comparison, the above method is different from the application.
Summary of the invention
It is an object of the invention in place of overcome the deficiencies in the prior art, provide one kind not only there is good milk fragrance,
The crisp production method of the non-fried milk taste strawberry of vitamin and protein also with higher.
The technical proposal for solving the technical problem of the invention is:
A kind of production method that non-fried milk taste strawberry is crisp, steps are as follows: selecting fresh good strawberry → cleaning → and cuts
Piece shaping → blanching → liquid glucose dipping → vacuum microwave pulsed explosion puffing drying → milk dipping → vacuum microwave pulsed extruding
Drying → cooling → finished product packing.
Moreover, the blanching is 80~100 DEG C of sugarcanes that the strawberry after shaping is put into mass percent and is 15~35%
4~10S of blanching in sugar juice, solid-liquid ratio are 1:2~1:4.
Moreover, the described liquid glucose dipping is 25~40 DEG C that the strawberry after blanching is placed in mass percent is 40~60%
Sucrose solution impregnates 3~5h, and solid-liquid ratio is 1:1~1:4.
Moreover, it is 0.8~2.5kg, vacuum degree that the vacuum microwave pulsed explosion puffing drying condition, which is material useful load,
0.07~0.085Mpa, temperature of charge are 25~50 DEG C, with after the dry 3~8min of the microwave power of 0.5~2KW again with 0~
Dry 2~the 7min of the microwave power of 0.5KW, operates 1~4 time repeatedly, until it is 50~60% that sample, which is done to moisture content on wet basis,.
Moreover, the described milk dipping be by previous step treated strawberry is placed in 65~85% 25~40 DEG C of milk it is molten
Liquid impregnates 0.5~1h, and solid-liquid ratio is 1:1~1:4.
Moreover, the vacuum microwave pulsed explosion puffing drying condition is 0.07~0.085Mpa of vacuum degree, temperature of charge
Be 25~50 DEG C, with dry 2 with the microwave power of 0~0.5KW again after the dry 1~8min of the microwave power of 0.3~1.5KW~
9min opens intake valve, operates this process repeatedly, until it is 5~15% that sample, which is done to moisture content on wet basis,.
The advantages and positive effects of the present invention are:
1, the present invention uses dewatering processing technology --- and pulsed vacuum microwave drying carries out the crisp processing of strawberry, adopts
Raw material is pre-processed with lowfat milk, keeps dehydration processing strawberry obtained crisp with pleasant, tempting milk Flavor, and
Protein content of product improves a lot,
2, the resulting lowfat milk taste strawberry of the present invention is crisp not only has good milk fragrance, vitamin also with higher
And protein, it is a snack food green and healthy, conveniently, instant with better nutritivity value and flavor.This money low fat
The crisp men and women, old and young of milk flavor strawberry are edible.
3, the strawberry crisps milk taste that this law of the present invention is developed is strong, and mouthfeel is crisp, has preferable dilation, and more traditional
Hot-wind-drying time greatly shortens, it is only necessary to which 2.0~4.0h can save energy consumption, improve production efficiency.
Detailed description of the invention
Fig. 1 is the product photo rinsed after milk impregnates；
Fig. 2 is the product photo not rinsed after milk impregnates.
Specific embodiment
The invention will be further described with reference to the accompanying drawing and by specific embodiment, and following embodiment is descriptive
, it is not restrictive, this does not limit the scope of protection of the present invention.
Embodiment 1
A kind of production method that non-fried milk taste strawberry is crisp, steps are as follows:
(1) after strawberry selects, cleans, after being cut in half 6mm, surface Zha Dong, diameter 1mm are carried out, density is 1/cm2)。
(2) blanching 4S, solid-liquid ratio 1:2 in 80 DEG C of sucrose solutions that mass percent is 15% are placed into.
(3) it is placed in 25 DEG C of sucrose solutions that mass percent is 40% again and impregnates 3h, solid-liquid ratio 1:1.
(4) taking-up drains surface liquid and is placed on progress pulsed explosion puffing drying, dried strip in vacuum microwave drier group
Part: material useful load is 0.8kg, and vacuum degree 0.07Mpa, temperature of charge are 25 DEG C, after the dry 3min of the microwave power of 0.5KW
Again with the dry 2min of the microwave power of 0KW, then intake valve is opened, being passed through gas to vacuum degree is 0Mpa, stops 10-30S, will be with
Upper process operates 2 times repeatedly, until it is 50% that sample, which is done to moisture content on wet basis,.
(5) sample is taken out from drying box be placed in 65% 25 DEG C of milk solns impregnate 0.5h, solid-liquid ratio 1:1.
(6) it takes out, drains surface liquid, then be placed in progress vacuum microwave pulsed extruding in vacuum microwave drier group and do
Dry, drying condition is vacuum degree 0.07Mpa, temperature of charge is 25 DEG C, uses 0KW again after drying 1min with the microwave power of 0.3KW
The dry 2min of microwave power, open intake valve and open intake valve again, being passed through gas to vacuum degree is 0Mpa, stop 10-30S,
This process is operated repeatedly, until it is 5% that sample, which is done to moisture content on wet basis, takes out sample to after drying terminal.
(7) nitrogen-filled packaging is carried out after cooling.
Embodiment 2
A kind of production method that non-fried milk taste strawberry is crisp, steps are as follows:
(1) it after strawberry selects, cleans, is cut in half, after 15mm, carries out surface Zha Dong, diameter 3mm, density 1
A/cm2。
(2) blanching 10S, solid-liquid ratio 1:4 in 100 DEG C of sucrose solutions that mass percent is 35% are placed into.
(3) it is placed in 40 DEG C of sucrose solutions that mass percent is 60% again and impregnates 3h, solid-liquid ratio 1:4.
(4) taking-up drains surface liquid and is placed on progress pulsed explosion puffing drying, dried strip in vacuum microwave drier group
Part: material useful load is 2.5kg, and vacuum degree 0.085Mpa, temperature of charge are 50 DEG C, after the dry 8min of the microwave power of 2KW
It again with the dry 7min of the microwave power of 0.5KW, operates 4 times repeatedly, until it is 60% that sample, which is done to moisture content on wet basis,.
(5) sample is taken out from drying box be placed in 85% 40 DEG C of milk solns impregnate 0.5h, solid-liquid ratio 1:4.
(6) it takes out, drains surface liquid, then be placed in progress vacuum microwave pulsed extruding in vacuum microwave drier group and do
Dry, drying condition is vacuum degree 0.085Mpa, temperature of charge is 50 DEG C, is used again after drying 8min with the microwave power of 1.5KW
The dry 9min of the microwave power of 0.5KW, opens intake valve, operates this process repeatedly, until sample is done to moisture content on wet basis and is
15%, sample is taken out to after drying terminal.
(7) nitrogen-filled packaging is carried out after cooling.
Embodiment 3
A kind of production method that non-fried milk taste strawberry is crisp, steps are as follows:
(1) it after strawberry selects, cleans, is cut in half, after 10mm, carries out surface Zha Dong, diameter 2mm, density 1
A/cm2。
(2) blanching 8S (solid-liquid ratio 1:3) in 90 DEG C of sucrose solutions that mass percent is 25% is placed into.
(3) it is placed in 30 DEG C of sucrose solutions that mass percent is 50% again and impregnates 3h (solid-liquid ratio 1:3).
(4) taking-up drains surface liquid and is placed on progress pulsed explosion puffing drying, dried strip in vacuum microwave drier group
Part: material useful load is 2kg, and vacuum degree 0.075Mpa, temperature of charge are 40 DEG C, with after the dry 5min of the microwave power of 1KW again
It (is operated 3 times repeatedly, until 55%) it is that sample, which is done to moisture content on wet basis, with the dry 5min of the microwave power of 0.25KW.
(5) sample is taken out from drying box be placed in 70% 30 DEG C of milk solns impregnate 0.5h (solid-liquid ratio 1:3).
(6) it takes out, drains surface liquid, then be placed in progress vacuum microwave pulsed extruding in vacuum microwave drier group and do
Dry, drying condition is vacuum degree 0.08Mpa, temperature of charge is 40 DEG C, uses 0.25KW again after drying 5min with the microwave power of 1KW
The dry 7min of microwave power, open intake valve (operate this process repeatedly, until sample do to moisture content on wet basis be 10%),
Sample is taken out after to dry terminal.
(7) nitrogen-filled packaging is carried out after cooling.
Fig. 1 and Fig. 2 is to rinse after milk pre-processes and do not rinse pretreated product comparison diagram respectively.Fig. 1 product it is low
The crisp institutional framework of rouge milk flavor strawberry is swollen crisp, has the unique sour-sweet flavor of light milk flavor, strawberry, color is scarlet, centainly
The appearance for remaining strawberry script of degree.The institutional framework that the lowfat milk taste strawberry of Fig. 2 product is crisp is swollen crisp, there is milk combination
The sour-sweet peculiar flavour of strawberry, taste good, the crisp white film having after milk drying in appearance of strawberry have certain beauty
The property seen.So last determine that the finished product for not rinsing strawberry surface milk is preferable.
Milk taste strawberry crisps product index
Remarks: milk taste strawberry crisps are to be processed that product is made with this method, and common original flavor strawberry slice is 60 DEG C of heated-air dryings
Products obtained therefrom
The standard of the crisp sensory evaluation scoring of milk flavor strawberry
What has been described above is only a preferred embodiment of the present invention, it is noted that for those of ordinary skill in the art
For, under the premise of not departing from inventive concept, various modifications and improvements can be made, these belong to protection of the invention
Range.
Claims (6)
1. a kind of production method that non-fried milk taste strawberry is crisp, steps are as follows: selecting fresh good strawberry → cleaning → slice
Shaping → blanching → liquid glucose dipping → vacuum microwave pulsed explosion puffing drying → milk dipping → vacuum microwave pulsed extruding is dry
Dry → cooling → finished product packing.
2. the crisp production method of non-fried milk taste strawberry according to claim 1, it is characterised in that: the blanching be by
Strawberry after shaping is put into 4~10S of blanching in 80~100 DEG C of sucrose solutions that mass percent is 15~35%, and solid-liquid ratio is
1:2~1:4.
3. the crisp production method of non-fried milk taste strawberry according to claim 1, it is characterised in that: the liquid glucose dipping
It is that the strawberry after blanching is placed in 25~40 DEG C of sucrose solutions that mass percent is 40~60% to impregnate 3~5h, solid-liquid ratio is
1:1~1:4.
4. the crisp production method of non-fried milk taste strawberry according to claim 1, it is characterised in that: the vacuum microwave
Pulsed explosion puffing drying condition is that material useful load is 0.8~2.5kg, 0.07~0.085Mpa of vacuum degree, temperature of charge 25
~50 DEG C, 2~7min is dried with the microwave power of 0~0.5KW again after drying 3~8min with the microwave power of 0.5~2KW, instead
It operates 1~4 time again, until it is 50~60% that sample, which is done to moisture content on wet basis,.
5. the crisp production method of non-fried milk taste strawberry according to claim 1, it is characterised in that: the milk dipping
That treated that strawberry is placed in that 65~85% 25~40 DEG C of milk solns impregnate 0.5~1h by previous step, solid-liquid ratio be 1:1~
1:4。
6. the crisp production method of non-fried milk taste strawberry according to claim 1, it is characterised in that: the vacuum microwave
Pulsed explosion puffing drying condition is 0.07~0.085Mpa of vacuum degree, temperature of charge is 25~50 DEG C, micro- with 0.3~1.5KW
Intake valve is opened, is operated this stream repeatedly with the dry 2~9min of the microwave power of 0~0.5KW again after the dry 1~8min of wave power
Journey, until it is 5~15% that sample, which is done to moisture content on wet basis,.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810641421.0A CN109043102A (en) | 2018-06-21 | 2018-06-21 | A kind of production method that non-fried milk taste strawberry is crisp |
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| CN201810641421.0A CN109043102A (en) | 2018-06-21 | 2018-06-21 | A kind of production method that non-fried milk taste strawberry is crisp |
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| CN201810641421.0A Pending CN109043102A (en) | 2018-06-21 | 2018-06-21 | A kind of production method that non-fried milk taste strawberry is crisp |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826796A (en) * | 2021-09-16 | 2021-12-24 | 江苏楷益智能科技有限公司 | Processing method of strawberry whole powder |
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|---|---|---|---|---|
| CN102894303A (en) * | 2012-10-18 | 2013-01-30 | 江南大学 | Method for improving brittleness of crispy fruit slices and preventing adhesion through combining high vacuum with negative pressure pulse microwave drying |
| US20150118386A1 (en) * | 2012-02-24 | 2015-04-30 | Zhongke Yun Health Science & Technology (Tianjin) Co., Ltd. | Strawberry dried product having high sod enzyme activities and preparation method therefor |
| CN105725125A (en) * | 2016-02-22 | 2016-07-06 | 贺州学院 | Making method for crispy water chestnut slices with milk aroma |
| CN105831641A (en) * | 2016-03-31 | 2016-08-10 | 宾阳县鑫海食品有限公司 | Preparation method of non-oil-fried fruit and vegetable crisp chips |
| CN107251983A (en) * | 2017-07-19 | 2017-10-17 | 江苏省农业科学院 | A kind of pretreatment is freeze-dried with vacuum microwave combining prepares the crisp method of strawberry leisure |
| CN107319430A (en) * | 2017-07-31 | 2017-11-07 | 江苏省农业科学院 | A kind of method that microwave blanching joint freeze thawing pretreatment improves expanded taro crisp chip quality |
-
2018
- 2018-06-21 CN CN201810641421.0A patent/CN109043102A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20150118386A1 (en) * | 2012-02-24 | 2015-04-30 | Zhongke Yun Health Science & Technology (Tianjin) Co., Ltd. | Strawberry dried product having high sod enzyme activities and preparation method therefor |
| CN102894303A (en) * | 2012-10-18 | 2013-01-30 | 江南大学 | Method for improving brittleness of crispy fruit slices and preventing adhesion through combining high vacuum with negative pressure pulse microwave drying |
| CN105725125A (en) * | 2016-02-22 | 2016-07-06 | 贺州学院 | Making method for crispy water chestnut slices with milk aroma |
| CN105831641A (en) * | 2016-03-31 | 2016-08-10 | 宾阳县鑫海食品有限公司 | Preparation method of non-oil-fried fruit and vegetable crisp chips |
| CN107251983A (en) * | 2017-07-19 | 2017-10-17 | 江苏省农业科学院 | A kind of pretreatment is freeze-dried with vacuum microwave combining prepares the crisp method of strawberry leisure |
| CN107319430A (en) * | 2017-07-31 | 2017-11-07 | 江苏省农业科学院 | A kind of method that microwave blanching joint freeze thawing pretreatment improves expanded taro crisp chip quality |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826796A (en) * | 2021-09-16 | 2021-12-24 | 江苏楷益智能科技有限公司 | Processing method of strawberry whole powder |
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Application publication date: 20181221 |