CN109699798A - A kind of production method and trehalose fruit and vegetable crisp chip of trehalose fruit and vegetable crisp chip - Google Patents
A kind of production method and trehalose fruit and vegetable crisp chip of trehalose fruit and vegetable crisp chip Download PDFInfo
- Publication number
- CN109699798A CN109699798A CN201910134002.2A CN201910134002A CN109699798A CN 109699798 A CN109699798 A CN 109699798A CN 201910134002 A CN201910134002 A CN 201910134002A CN 109699798 A CN109699798 A CN 109699798A
- Authority
- CN
- China
- Prior art keywords
- fruit
- trehalose
- fruits
- vegetables
- vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides the production methods and fruit and vegetable crisp chip of a kind of trehalose fruit and vegetable crisp chip, and production method is the following steps are included: S1: fruits and vegetables pretreatment；Fruits and vegetables are sliced and/or are cut according to fruits and vegetables characteristic；Fruits and vegetables after cutting are subjected to scalding treatment；S2: syrup production；It takes trehalose, sugar alcohol and edible oil to be dissolved in 80-100 DEG C of water, syrup is made；S3: syrup dipping；Fruits and vegetables after blanching are immersed in above-mentioned syrup 4-10 minutes；S4: liquid is removed；Remove the superfluous liquid glucose of the fruit and vegetable surfaces after syrup impregnates；S5: dry；The fruit and vegetable dryness after liquid will be gone to water content less than 7%.The production method and trehalose fruit and vegetable crisp chip of this trehalose fruit and vegetable crisp chip can be avoided the fried qualitative effects to fruit and vegetable crisp chip.
Description
Technical field
The present invention relates to the production methods and seaweed of fruits and vegetables crackling technical field more particularly to a kind of trehalose fruit and vegetable crisp chip
Sugared fruit and vegetable crisp chip.
Background technique
Fruit and vegetable crisp chip is the general designation of fruit crisp slices and crisp slices of vegetable, according to the power of national light industry standard QB2076-95
Prestige definition is to produce using water fruits and vegetables as primary raw material through techniques such as vacuum frying dehydrations.Vacuum dehydration technology is being eaten
In terms of product using commonplace, be exactly, with the reduction of moisture boiling point, to improve the speed of moisture evaporation under condition of negative pressure
Degree, and due to the reduction of temperature, reduce drying process to the change of food character.Application of the vacuum dehydration technology on food
Originate in last century the forties, through development after a period of time, the fifties end to early seventies, mainly for the production of space
Boat person's food.Until 1976, Japanese scholars Yamazaki, Tatsuo etc. disclosed one kind under vacuum and low temperature state, preparation
The method of fried dehydration apple, this is the beginning of fruit and vegetable crisp chip production technology.Briefly, crisp chip product still falls within dehydrated fruits and vegetables system
One kind of product.
Embrittlement is dried and dehydrated generally by fried or vacuum frying mode in current fruit and vegetable crisp chip, produces
Fruit and vegetable crisp chip there are oil layer, eat it is more will affect health, and oil generates lipid peroxide and is easy to decline quality.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of production method of trehalose fruit and vegetable crisp chip and seas
Algae sugar fruit and vegetable crisp chip can be avoided the fried qualitative effects to fruit and vegetable crisp chip.
The technical scheme of the present invention is realized as follows:
A kind of production method of trehalose fruit and vegetable crisp chip, comprising the following steps:
S1: fruits and vegetables pretreatment；
Fruits and vegetables are sliced and/or are cut according to fruits and vegetables characteristic；Fruits and vegetables after cutting are subjected to scalding treatment；
S2: syrup production；
It takes trehalose, sugar alcohol and edible oil to be dissolved in 80-100 DEG C of water, syrup is made；
S3: syrup dipping；
Fruits and vegetables after blanching are immersed in above-mentioned syrup 4-10 minutes；
S4: liquid is removed；
Remove the superfluous liquid glucose of the fruit and vegetable surfaces after syrup impregnates；
S5: dry；
The fruit and vegetable dryness after liquid will be gone to water content less than 7%.
The trehalose has salubrious sweet taste, prevention decayed tooth, extra-nutrition, balance blood sugar, proliferation Bifidobacterium, prevents
It only gets fat, clean the health sugars characteristics such as conditioning enteron aisle.
Preferably, in the syrup, as mass fraction:
Trehalose 70%-90%, sugar alcohol 2%-5%, edible oil 3%-4%.
Specifically, when the content of trehalose is high, due to being thoroughly impregnated and being crystallized by trehalose in plant tissue, can generate compared with
More cavities, mouthfeel are more crisp；When content of trehalose is low, frying at high temperature, plant tissue will form transparence, have candy
As mouthfeel.
Preferably, described to go the liquid to include:
Pass through the superfluous liquid glucose of the fruit and vegetable surfaces of centrifugal separator or dewaterer removal after syrup impregnates.
When carrying out syrup dipping, since syrup is more thick, residual can be generated in fruit and vegetable surfaces, fruit and vegetable crisp chip is caused to contain
Sugar amount is higher, influences its mouthfeel, therefore, can carry out liquid to it and handle, remove the superfluous liquid glucose of fruit and vegetable surfaces.
Preferably, the fruits and vegetables include in carrot, eggplant, pumpkin, green cucumber, celery, pineapple, banana, apple and lemon
It is one or more.
Preferably, the liquid glucose retention rate for removing the fruit and vegetable surfaces after liquid is 30%-40%.
Preferably, the sugar alcohol is one of D-sorbite, mannitol, maltitol, lactitol or xylitol.
Preferably, the drying includes:
Aeration-drying.
The invention also provides a kind of trehalose fruit and vegetable crisp chips, pass through trehalose fruit and vegetable crisp chip described in any of the above embodiments
Production method is made.
The production method and trehalose fruit and vegetable crisp chip of trehalose fruit and vegetable crisp chip proposed by the present invention, pass through the seaweed of high concentration
Liquid glucose carries out the dehydration embrittlement of fruit and vegetable crisp chip, can be by garden stuff processing at crisp chip, so as to avoid oil without carrying out frying
The fried qualitative effects to fruit and vegetable crisp chip.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
A kind of production method of trehalose fruit and vegetable crisp chip, comprising the following steps:
S1: fruits and vegetables pretreatment；
Fruits and vegetables are sliced and/or are cut according to fruits and vegetables characteristic；Fruits and vegetables after cutting are subjected to scalding treatment；Fruits and vegetables include recklessly
One of radish, eggplant, pumpkin, green cucumber, celery, pineapple, banana, apple and lemon are a variety of；
S2: syrup production；
It takes trehalose, sugar alcohol and edible oil to be dissolved in 80 DEG C of water, syrup is made；In syrup, as mass fraction:
Trehalose 70%, sugar alcohol 2%, edible oil 3%；
Sugar alcohol is one of D-sorbite, mannitol, maltitol, lactitol or xylitol；
S3: syrup dipping；
Fruits and vegetables after blanching are immersed in above-mentioned syrup 6 minutes；
S4: liquid is removed；
Pass through the superfluous liquid glucose of the fruit and vegetable surfaces of centrifugal separator or dewaterer removal after syrup impregnates；Fruit after removing liquid
The liquid glucose retention rate on vegetable surface is 30%.
S5: dry；Aeration-drying.
The fruit and vegetable dryness after liquid will be gone to water content less than 7%.
Embodiment 2
A kind of production method of trehalose fruit and vegetable crisp chip, comprising the following steps:
S1: fruits and vegetables pretreatment；
Fruits and vegetables are sliced and/or are cut according to fruits and vegetables characteristic；Fruits and vegetables after cutting are subjected to scalding treatment；Fruits and vegetables include recklessly
One of radish, eggplant, pumpkin, green cucumber, celery, pineapple, banana, apple and lemon are a variety of；
S2: syrup production；
It takes trehalose, sugar alcohol and edible oil to be dissolved in 90 DEG C of water, syrup is made；In syrup, as mass fraction:
Trehalose 80%, sugar alcohol 5%, edible oil 4%；
S3: syrup dipping；
Fruits and vegetables after blanching are immersed in above-mentioned syrup 6 minutes；
S4: liquid is removed；
Pass through the superfluous liquid glucose of the fruit and vegetable surfaces of centrifugal separator or dewaterer removal after syrup impregnates；Fruit after removing liquid
The liquid glucose retention rate on vegetable surface is 40%
S5: dry；Aeration-drying.
The fruit and vegetable dryness after liquid will be gone to water content less than 7%.
Embodiment 3:
A kind of production method of trehalose fruit and vegetable crisp chip, comprising the following steps:
S1: fruits and vegetables pretreatment；
Fruits and vegetables are sliced and/or are cut according to fruits and vegetables characteristic；Fruits and vegetables after cutting are subjected to scalding treatment；Fruits and vegetables include recklessly
One of radish, eggplant, pumpkin, green cucumber, celery, pineapple, banana, apple and lemon are a variety of；
S2: syrup production；
It takes trehalose, sugar alcohol and edible oil to be dissolved in 85 DEG C of water, syrup is made；In syrup, as mass fraction:
Trehalose 75%, sugar alcohol 4%, edible oil 3%；
S3: syrup dipping；
Fruits and vegetables after blanching are immersed in above-mentioned syrup 6 minutes；
S4: liquid is removed；
Pass through the superfluous liquid glucose of the fruit and vegetable surfaces of centrifugal separator or dewaterer removal after syrup impregnates；Fruit after removing liquid
The liquid glucose retention rate on vegetable surface is 35%.
S5: dry；Aeration-drying.
The fruit and vegetable dryness after liquid will be gone to water content less than 7%.
Comparative example 1
S1: fruits and vegetables pretreatment；
Fruits and vegetables are sliced and/or are cut according to fruits and vegetables characteristic；Fruits and vegetables after cutting are subjected to scalding treatment；Fruits and vegetables include recklessly
One of radish, eggplant, pumpkin, green cucumber, celery, pineapple, banana, apple and lemon are a variety of；
S2:
It is 20-50% that fruit and vegetable tablet, which is freezed predrying to water content through vacuum microwave, wherein vacuum microwave freezes predrying
Method are as follows: the compound fruit and vegetable piece of moulding again is placed in processing storehouse while carrying out vacuum freeze drying and microwave heating material,
And material moisture is set to be reduced to 20-50% using the moisture in the condensation absorption air of cold-trap simultaneously.
Comparative example 2
S1: fruits and vegetables pretreatment；
Fruits and vegetables are sliced and/or are cut according to fruits and vegetables characteristic；Fruits and vegetables after cutting are subjected to scalding treatment；Fruits and vegetables include recklessly
One of radish, eggplant, pumpkin, green cucumber, celery, pineapple, banana, apple and lemon are a variety of；
S2: freeze-drying；Vacuum low-temperature frying；De-oiling；Cooled to room temperature to obtain the final product.
20 comment personnel are invited to carry out sensory evaluation, sensory evaluation criteria such as 1 institute of table to above-mentioned trehalose fruit and vegetable crisp chip
Show, score is as shown in table 2, wherein being scored at the average of 20 comment personnel.
Table 1: trehalose fruit and vegetable crisp chip sensory evaluation criteria
Table 2: Analyses Methods for Sensory Evaluation Results
| Appearance | Mouthfeel | Sweet taste | Total score | |
| Embodiment 1 | 30 | 40 | 30 | 100 |
| Embodiment 2 | 30 | 40 | 30 | 100 |
| Embodiment 3 | 30 | 40 | 20 | 90 |
| Comparative example 1 | 20 | 30 | 25 | 75 |
| Comparative example 2 | 15 | 40 | 25 | 80 |
By the evaluation result of table 2 it is found that the total score of comparative example group is at 80 points, the fruit and vegetable crisp chip of 1-3 of the embodiment of the present invention is total
Score shows fruit and vegetable crisp chip uniform color provided by the invention at 90-100 points, in good taste, agreeably sweet.
To the active stability study of SOD sample of carrot, 10% various sugar are added in the carrot of crushing respectively,
Pass through drying in 64 hours at 40 DEG C, then saved 7 days at 40 DEG C, measures its SOD sample activity, the results showed that trehalose is to Hu trailing plants
The SOD sample activity of fore-telling has very strong protective effect, and this effect of other carbohydrates is weaker (being shown in Table 3).
Table 3 is all kinds of sugar to the active protective effect of SOD sample
As can be seen from the above table, trehalose has a very strong protective effect to the SOD sample activity of carrot, and other carbohydrates
This effect is weaker.
Finally, it should be noted that the foregoing is merely presently preferred embodiments of the present invention, it is merely to illustrate skill of the invention
Art scheme, is not intended to limit the scope of the present invention.Any modification for being made all within the spirits and principles of the present invention,
Equivalent replacement, improvement etc., are included within the scope of protection of the present invention.
Claims (8)
1. a kind of production method of trehalose fruit and vegetable crisp chip, which comprises the following steps:
S1: fruits and vegetables pretreatment；
Fruits and vegetables are sliced and/or are cut according to fruits and vegetables characteristic；Fruits and vegetables after cutting are subjected to scalding treatment；
S2: syrup production；
It takes trehalose, sugar alcohol and edible oil to be dissolved in 80-100 DEG C of water, syrup is made；
S3: syrup dipping；
Fruits and vegetables after blanching are immersed in above-mentioned syrup 4-10 minutes；
S4: liquid is removed；
Remove the superfluous liquid glucose of the fruit and vegetable surfaces after syrup impregnates；
S5: dry；
The fruit and vegetable dryness after liquid will be gone to water content less than 7%.
2. the production method of trehalose fruit and vegetable crisp chip as described in claim 1, which is characterized in that in the syrup, by quality
Score meter:
Trehalose 70%-90%, sugar alcohol 2%-5%, edible oil 3%-4%.
3. the production method of trehalose fruit and vegetable crisp chip as claimed in claim 2, which is characterized in that described to go the liquid to include:
Pass through the superfluous liquid glucose of the fruit and vegetable surfaces of centrifugal separator or dewaterer removal after syrup impregnates.
4. the production method of trehalose fruit and vegetable crisp chip as described in claim 1, which is characterized in that the fruits and vegetables include Hu trailing plants
One of fore-telling, eggplant, pumpkin, green cucumber, celery, pineapple, banana, apple and lemon are a variety of.
5. the production method of trehalose fruit and vegetable crisp chip as described in claim 1, which is characterized in that the fruits and vegetables table gone after liquid
The liquid glucose retention rate in face is 30%-40%.
6. the production method of trehalose fruit and vegetable crisp chip as described in claim 1, which is characterized in that the sugar alcohol is sorbose
One of alcohol, mannitol, maltitol, lactitol or xylitol.
7. the production method of trehalose fruit and vegetable crisp chip as described in claim 1, which is characterized in that the drying includes:
Aeration-drying.
8. a kind of trehalose fruit and vegetable crisp chip, which is characterized in that pass through the described in any item trehalose fruits and vegetables of the claims 1-7
The production method of crisp chip is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910134002.2A CN109699798A (en) | 2019-02-22 | 2019-02-22 | A kind of production method and trehalose fruit and vegetable crisp chip of trehalose fruit and vegetable crisp chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910134002.2A CN109699798A (en) | 2019-02-22 | 2019-02-22 | A kind of production method and trehalose fruit and vegetable crisp chip of trehalose fruit and vegetable crisp chip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109699798A true CN109699798A (en) | 2019-05-03 |
Family
ID=66264966
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910134002.2A Withdrawn CN109699798A (en) | 2019-02-22 | 2019-02-22 | A kind of production method and trehalose fruit and vegetable crisp chip of trehalose fruit and vegetable crisp chip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109699798A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114698719A (en) * | 2022-04-28 | 2022-07-05 | 广西大学 | Preparation method of fruit and vegetable crisp chips rich in probiotics |
| CN115474628A (en) * | 2022-09-21 | 2022-12-16 | 山东福洋生物科技股份有限公司 | Trehalose-containing vegetable and fruit drying accelerator and use method thereof |
-
2019
- 2019-02-22 CN CN201910134002.2A patent/CN109699798A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114698719A (en) * | 2022-04-28 | 2022-07-05 | 广西大学 | Preparation method of fruit and vegetable crisp chips rich in probiotics |
| CN114698719B (en) * | 2022-04-28 | 2024-05-14 | 广西大学 | Preparation method of fruit and vegetable crisp chips rich in probiotics |
| CN115474628A (en) * | 2022-09-21 | 2022-12-16 | 山东福洋生物科技股份有限公司 | Trehalose-containing vegetable and fruit drying accelerator and use method thereof |
| CN115474628B (en) * | 2022-09-21 | 2024-04-09 | 山东福洋生物科技股份有限公司 | Vegetable and fruit drying promoter containing trehalose and application method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101566074B1 (en) | Method for manufacturing ginseng slices be dampened of fruit enzyme | |
| CN104222261A (en) | Freeze drying preparation method of fruit and vegetable crisp slices | |
| CN105166297A (en) | Instant lemon slices and preparation method thereof | |
| CN106974053A (en) | A kind of method for manufacturing blueberry dried fruits | |
| CN105707761A (en) | Water bamboo treating method | |
| CN109699798A (en) | A kind of production method and trehalose fruit and vegetable crisp chip of trehalose fruit and vegetable crisp chip | |
| KR101496345B1 (en) | Manufacturing method of juice using curcuma longa linne and curcuma longa linne juice thereby | |
| US7767242B2 (en) | Peeled infused dried buoyant cranberries and method for making same | |
| CN109258783A (en) | A kind of fruit and vegetable crisp chip preparation method using trehalose | |
| KR100753358B1 (en) | Slices of shiitake mushroom preserved in honey and manufacturing process thereof | |
| KR100748216B1 (en) | Manufacturing method of mushroom | |
| CN101911966B (en) | Processing method of keeping content of viscous albumen of common yam rhizome powder | |
| CN110934273A (en) | Composite fruit and vegetable crisp chips and preparation method thereof | |
| KR102022048B1 (en) | Manufacturing method for dried apple chips | |
| CN106259871A (en) | A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots | |
| KR101512999B1 (en) | Method for Producing Dried Mandarin with Sugaring | |
| CN109601682A (en) | The preparation method of low sugar and nosulfur Tibet smooth pit peach preserved fruit | |
| CN104207046A (en) | FD (freeze-dried) apple producing technology | |
| CN107594407A (en) | A kind of preparation method of cool humid zone powder | |
| CN110089732B (en) | Preparation method of morchella cruzi crisp granules | |
| KR101907680B1 (en) | Method for manufacturing jujube pastes using the raw biomass and articles thereof | |
| JP7065640B2 (en) | Manufacturing method of freeze-dried fruits and vegetables | |
| KR20140125204A (en) | Method for manufacturing red ginseng slices coated of fruit powder | |
| KR20180047542A (en) | Method for manufacturing lemon jelly | |
| CN112471252A (en) | Fresh-keeping method for fresh-cut pitaya |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190503 |
|
| WW01 | Invention patent application withdrawn after publication |