CN111887406A - Preparation method of freeze-dried jerusalem artichoke slices - Google Patents
Preparation method of freeze-dried jerusalem artichoke slices Download PDFInfo
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- CN111887406A CN111887406A CN201910366216.2A CN201910366216A CN111887406A CN 111887406 A CN111887406 A CN 111887406A CN 201910366216 A CN201910366216 A CN 201910366216A CN 111887406 A CN111887406 A CN 111887406A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a preparation method of crisp chips, and particularly relates to a preparation method of freeze-dried jerusalem artichoke chips. The preparation steps are as follows: (1) screening jerusalem artichoke tubers, washing soil on the surface with clear water, peeling and slicing; (2) protecting color; (3) dipping; (4) draining off water, and pre-freezing in a refrigerator at-18 deg.C to-60 deg.C; (5) putting the jerusalem artichoke slices obtained in the step (4) into a vacuum freeze dryer for drying, wherein the temperature of a cold trap is-72 ℃, and the vacuum degree is 0.1 Pa; and obtaining the freeze-dried jerusalem artichoke slices. The jerusalem artichoke slices prepared by the method have the advantages that on the basis of keeping the original flavor and shape, the nutrition and functional components are not lost, and the jerusalem artichoke slices are crisp, sweet, unique in taste and low in fat. And the produced freeze-dried jerusalem artichoke slices meet the regulation of the non-fried fruit and vegetable crisp slice standard GB/T23787-2009.
Description
Technical Field
The invention relates to a preparation method of crisp chips, and particularly relates to a preparation method of freeze-dried jerusalem artichoke chips.
Background
Jerusalem artichoke, also known as Jerusalem artichoke and Dijiang, is a perennial herb of Helianthus of Compositae. The jerusalem artichoke is native to North America and is introduced into China through Europe. As the jerusalem artichoke has the characteristics of drought resistance, cold resistance, salt and alkali resistance, sand resistance, strong reproductive performance, wide adaptability and the like, the jerusalem artichoke is planted in various places of south and north after being introduced into China through Europe. The jerusalem artichoke stems and leaves can be used as green feed directly after being cut off from the ground in the vigorous growing season, can also be used for preparing dry feed after being crushed in autumn, and can be used for processing biofuel by using the stems, leaves and tubers. The jerusalem artichoke tuber is white, thin, crisp and tender, has no peculiar smell, can be eaten raw, fried, boiled or pickled vegetables, and has unique flavor. The tuber or stem leaf has the effects of promoting diuresis, removing dampness, clearing heat, cooling blood, benefiting stomach and regulating stomach when used as a medicine. Internationally, Jerusalem artichoke is called the "21 st century life-saving owner".
The tuber of jerusalem artichoke contains a large amount of inulin, amino acid, vitamin and various mineral substances, and is the most important of root vegetables. Inulin is a mixture of natural polysaccharides, and has effects of reducing blood lipid, preventing constipation, increasing D vitamin synthesis amount, and improving immunity. Inulin can improve the texture of food, improve the taste and mouthfeel of food, and can be widely used in food instead of fat. Inulin is the most soluble water-soluble dietary fiber found to be currently and can proliferate bifidobacteria in humans. The jerusalem artichoke tubers are rich in inulin and have a bidirectional regulating effect on blood sugar, so that the blood sugar of a diabetic patient can be reduced, and the blood sugar of the hypoglycemic patient can be increased. Inulin and its derived Fructooligosaccharides (FOS) stimulate healthy gut flora, relieve constipation, increase calcium availability, and possibly reduce the risk of cancer. Along with the continuous improvement of living standard of people, the incidence of diseases such as 'three highs' and diabetes mellitus is rapidly increased. Green, natural and healthy become the development trend of food, and the rich functional characteristics of the jerusalem artichoke product are just suitable for the trend.
At present, the storage methods of the jerusalem artichoke generally adopted in the market mainly comprise three methods: the soil of the original producing area is stored in the winter, namely the tubers are not harvested immediately after being mature, and the tubers are harvested again according to production and requirements. But has certain requirements on local climate and temperature, and the temperature is required to be above-5 ℃ to prevent and control tuber frostbite; secondly, tubers are harvested and stored at low temperature (about 4 ℃), so that the fresh-keeping storage period of the jerusalem artichoke can be prolonged, and the defects that the cost investment is high and the jerusalem artichoke is easy to rot when stacked together are overcome; ③ lower temperature in winterTubers are harvested in the area before freezing in autumn and then stored in a cellar, the method occupies large space, and the situation that the jerusalem artichoke is rotten is serious. In view of the above disadvantages of the conventional storage methods, a lot of research has been conducted by technicians, and patent CN201110321531.7 entitled "preservation storage method for jerusalem artichoke tubers" discloses that the tubers are harvested, washed with clear water, and then naturally dried. CaCl for tuber2Or soaking in a solution of the cynarin. Wherein, the CaCl2The mass concentration of the solution is 0.12-0.48%, the mass concentration of the solution of the cynanchum otophyllum is 0.10-0.40%, and the soaking time is 5-30 min. The jerusalem artichoke slices can be harvested after tubers are mature, or harvested before jerusalem artichoke sprouts in the next year, and are processed and stored, but the jerusalem artichoke slices prepared by the storage method cannot be directly eaten and need to be processed again for eating, and the fresh-keeping agent belongs to a low-concentration pesticide and is damaged by direct eating.
Patent CN201610121608.9 Jerusalem artichoke slices and a preparation method thereof disclose a Jerusalem artichoke slice and a preparation method thereof, which comprises the following steps: cutting the fresh jerusalem artichoke tubers without jerusalem artichoke peels into jerusalem artichoke slices; soaking Jerusalem artichoke slices in water containing lemon juice; scalding the soaked jerusalem artichoke slices in boiling water, taking out the jerusalem artichoke slices, and cooling the jerusalem artichoke slices in water; taking out the cooled jerusalem artichoke slices from water, and airing until the water content of the jerusalem artichoke slices is reduced to below 30%; placing the dried jerusalem artichoke slices into a pickling solution for pickling, taking out the jerusalem artichoke slices from the pickling solution, and drying until the water content of the jerusalem artichoke slices is reduced to below 40%; drying the jerusalem artichoke slices until the water content is reduced to below 5 percent; and sterilizing the dried jerusalem artichoke slices, and cooling to obtain the jerusalem artichoke slices. However, the manufacturing method of the jerusalem artichoke slices claimed by the invention is complicated, and the hardness and brittleness are not well controlled.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of freeze-dried jerusalem artichoke slices, which takes fresh jerusalem artichoke tubers as a raw material, sequentially carries out the pretreatment of peeling, slicing, color protection, dipping, pre-freezing and the like, and adopts a vacuum freeze-drying technology to prepare the jerusalem artichoke crisp slices. By utilizing the method, the original flavor and shape of the jerusalem artichoke can be well preserved, and the jerusalem artichoke is non-toxic and harmless.
The technical scheme claimed by the invention is as follows:
a preparation method of freeze-dried jerusalem artichoke slices comprises the following steps:
(1) screening jerusalem artichoke tubers, washing soil on the surface with clear water, peeling and slicing;
(2) color protection: soaking the jerusalem artichoke slices obtained in the step (1) in a composite color fixative consisting of 0.4-1.2% of sodium chloride, 0.3-0.5% of citric acid and 0.1-0.3% of L-cysteine;
(3) draining the surface moisture of the jerusalem artichoke slices obtained in the step (2), and then soaking, wherein the soaking liquid is 4-12% of maltodextrin, and the material-liquid ratio is 1: 5;
(4) draining the moisture of the jerusalem artichoke slices obtained in the step (3), and pre-freezing in a refrigerator at-18 to-60 ℃;
(5) putting the jerusalem artichoke slices obtained in the step (4) into a vacuum freeze dryer for drying, wherein the temperature of a cold trap is-72 ℃, and the vacuum degree is 0.1 Pa; and obtaining the freeze-dried jerusalem artichoke slices.
Preferably, the slice thickness in step (1) is 3-5 mm.
Preferably, the color protection time in the step (2) is 30 min.
Preferably, the dipping time in the step (3) is 30 min.
Preferably, the pre-freezing time in the step (4) is 1.5-6 h.
Preferably, the drying time in the step (5) is 48 h.
Preferably, the prepared freeze-dried jerusalem artichoke slices are packaged by an aluminum foil sealed bag.
The invention has the beneficial effects that: the method takes fresh jerusalem artichoke tubers as raw materials, and adopts the vacuum freeze drying technology to produce after the treatments of screening, slicing, color protection, dipping, pre-freezing and the like, so that the obtained freeze-dried jerusalem artichoke slices can keep the original flavor and shape, have no loss of nutrients and functional components, and have the characteristics of crisp, sweet, unique taste and low fat. And the produced freeze-dried jerusalem artichoke slices meet the regulation of the non-fried fruit and vegetable crisp slice standard GB/T23787-2009.
Detailed Description
The present invention will be further described in detail with reference to the following examples to better understand the contents of the present invention, but the present invention is not limited to the following examples.
Example 1A method for preparing lyophilized Jerusalem artichoke slices 1
The freeze-dried jerusalem artichoke slices are prepared according to the following steps:
(1) collecting Jerusalem artichoke tubers after branches and leaves of the Jerusalem artichoke turn yellow in 11 th ten days, and storing the Jerusalem artichoke tubers in a refrigerator at 4 ℃ for later use;
(2) screening jerusalem artichoke tubers with regular shapes and undamaged surfaces, and washing soil on the surfaces with clear water;
(3) removing the surface of the cleaned jerusalem artichoke tuber, and cutting into slices with the thickness of 3 mm;
(4) performing color protection on Jerusalem artichoke slices, wherein the composite color fixative is prepared from 0.4% of sodium chloride, 0.3% of citric acid and 0.3% of L-cysteine, and the color protection time is 30 min;
(5) and (3) draining the surface moisture of the jerusalem artichoke slices obtained in the step (4), and then soaking, wherein the soaking liquid is 4% of maltodextrin, and the material-liquid ratio is 1: 5, soaking for 30 min;
(6) draining the surface moisture of the jerusalem artichoke slices obtained in the step (5), and placing the jerusalem artichoke slices in a refrigerator at the temperature of-18 ℃ for 6 hours;
(7) and (4) putting the jerusalem artichoke slices obtained in the step (6) into a vacuum freeze dryer, wherein the temperature of a cold trap is-72 ℃, the vacuum degree is 0.1Pa, and the drying time is 48 h.
(8) And (5) packaging the freeze-dried jerusalem artichoke slices obtained in the step (7) by using an aluminum foil sealing bag.
Example 2 preparation method of freeze-dried jerusalem artichoke slices 2
The freeze-dried jerusalem artichoke slices are prepared according to the following steps:
(1) collecting Jerusalem artichoke tubers after branches and leaves of the Jerusalem artichoke turn yellow in 11 th ten days, and storing the Jerusalem artichoke tubers in a refrigerator at 4 ℃ for later use;
(2) screening jerusalem artichoke tubers with regular shapes and undamaged surfaces, and washing soil on the surfaces with clear water;
(3) removing the surface of the cleaned jerusalem artichoke tuber, and cutting into slices with the thickness of 4 mm;
(4) performing color protection on Jerusalem artichoke slices, wherein the composite color fixative is prepared from 0.8% of sodium chloride, 0.5% of citric acid and 0.2% of L-cysteine, and the color protection time is 30 min;
(5) and (3) draining the surface moisture of the jerusalem artichoke slices obtained in the step (4), and then soaking, wherein the soaking liquid is 8% of maltodextrin, and the material-liquid ratio is 1: 5, soaking for 30 min;
(6) draining the surface moisture of the jerusalem artichoke slices obtained in the step (5), and placing the jerusalem artichoke slices in a refrigerator at the temperature of minus 25 ℃ for 4 hours;
(7) and (4) putting the jerusalem artichoke slices obtained in the step (6) into a vacuum freeze dryer, wherein the temperature of a cold trap is-72 ℃, the vacuum degree is 0.1Pa, and the drying time is 48 h.
(8) And (5) packaging the freeze-dried jerusalem artichoke slices obtained in the step (7) by using an aluminum foil sealing bag.
Example 3A method for preparing lyophilized Jerusalem artichoke slices 3
The freeze-dried jerusalem artichoke slices are prepared according to the following steps:
(1) collecting Jerusalem artichoke tubers after branches and leaves of the Jerusalem artichoke turn yellow in 11 th ten days, and storing the Jerusalem artichoke tubers in a refrigerator at 4 ℃ for later use;
(2) screening jerusalem artichoke tubers with regular shapes and undamaged surfaces, and washing soil on the surfaces with clear water;
(3) removing the surface of the cleaned jerusalem artichoke tuber, and cutting into slices with the thickness of 5 mm;
(4) performing color protection on Jerusalem artichoke slices, wherein the composite color fixative is prepared from 1.2% of sodium chloride, 0.4% of citric acid and 0.1% of L-cysteine, and the color protection time is 30 min;
(5) and (3) draining the surface moisture of the jerusalem artichoke slices obtained in the step (4), and then soaking, wherein the soaking liquid is 12% of maltodextrin, and the material-liquid ratio is 1: 5, soaking for 30 min;
(6) draining the surface moisture of the jerusalem artichoke slices obtained in the step (5), and placing the jerusalem artichoke slices in a refrigerator at the temperature of-60 ℃ for pre-freezing for 1.5 h;
(7) and (4) putting the jerusalem artichoke slices obtained in the step (6) into a vacuum freeze dryer, wherein the temperature of a cold trap is-72 ℃, the vacuum degree is 0.1Pa, and the drying time is 48 h.
(8) And (5) packaging the freeze-dried jerusalem artichoke slices obtained in the step (7) by using an aluminum foil sealing bag.
Example 4 Effect of different drying methods on color, hardness and brittleness of Jerusalem artichoke slices
1. Experimental methods
(1) Method for preparing jerusalem artichoke slices by hot air drying
Selecting and cleaning the surface soil of the Jerusalem artichoke tuber, peeling, cutting into slices with thickness of 3-5mm, spreading on a drying rack, placing in a forced air drying oven, heating to 60 deg.C, and drying for 10 h.
(2) Vacuum drying method for preparing jerusalem artichoke slices
Selecting and washing the surface soil of the Jerusalem artichoke tuber without damage, peeling, cutting into slices with the thickness of 3-5mm, spreading on a drying rack, putting into a vacuum drying oven with the vacuum degree of 0.1MPa and the heating temperature of 60 ℃, and drying for 12 h.
(3) Preparation of jerusalem artichoke slices by vacuum freeze drying method
Screening the intact Jerusalem artichoke tuber, washing surface soil, peeling, cutting into slices with thickness of 3-5mm, pre-freezing in a refrigerator at-25 deg.C for 4h, taking out the sample, drying in a freeze dryer at-72 deg.C under vacuum degree of 0.1Pa for 48 h. (the specific method is as described in any of examples 1 to 3)
(4) Determination of color and luster
Measuring by a color difference meter, wherein L is a brightness index, and the larger the value of L is, the closer the color of the jerusalem artichoke slices is to white; each set of samples was run in parallel 5 times and the average was taken.
(5) Determination of hardness brittleness
And (4) carrying out texture test on the jerusalem artichoke slices by using a CT3 texture tester. The hardness of the jerusalem artichoke slices is represented by the maximum peak value of the stress of a probe in a puncture experiment, the larger the numerical value is, the larger the hardness of the jerusalem artichoke slices is, the crispness of the jerusalem artichoke slices is represented by the moving distance from an upper bracket to a sample crushing point, and the smaller the distance is, the larger the crispness is. The specific parameters are as follows: a TA43 probe is selected, the test speed is 0.5mm/s, the test distance is 2mm, and the trigger point load is 7 g. Each set of samples was run in parallel 5 times and the average was taken.
2. Results of the experiment
(1) Influence of different drying modes on color and luster of jerusalem artichoke slices
| Drying mode | Color L |
| Drying with hot air | 64.06 |
| Vacuum drying | 72.76 |
| Vacuum freeze drying | 80.06 |
According to the significance analysis, the method comprises the following steps:
the larger the value of L, the closer the color of the jerusalem artichoke slices is to white. The color L value of the jerusalem artichoke slices obtained by different drying modes is obviously different. The influence degree of the three drying modes on the color of the product is hot air drying, vacuum drying and vacuum freeze drying from large to small. The color and luster degree of the jerusalem artichoke slices prepared by the vacuum freeze drying mode is closest to the natural color of the jerusalem artichoke.
(2) Influence of different drying modes on hardness of jerusalem artichoke slices
| Drying mode | Hardness per gram |
| Drying with hot air | 2040.6 |
| Vacuum drying | 1276.2 |
| Vacuum freeze drying | 1065 |
According to the significance analysis, the method comprises the following steps:
the hardness value represents the hardness of the jerusalem artichoke slices, and the harder the jerusalem artichoke slices are, the higher the hardness value is. In the three drying modes, the hardness value of the jerusalem artichoke slices dried by hot air is obviously different from the hardness values of the jerusalem artichoke slices dried by vacuum and vacuum freeze. The hardness value of the jerusalem artichoke slices subjected to vacuum drying and vacuum freeze drying is not different significantly. The hardness of the jerusalem artichoke slices prepared by the vacuum freeze drying mode is minimum.
(3) Influence of different drying modes on crispness of jerusalem artichoke slices
| Drying mode | Brittleness/mm |
| Drying with hot air | 0.354 |
| Vacuum drying | 1.362 |
| Vacuum freeze drying | 0.456 |
According to the significance analysis, the method comprises the following steps:
the brittleness value represents the brittleness of the jerusalem artichoke slices, and the lower the brittleness value is, the better the crispness of the jerusalem artichoke slices is. In the three drying modes, the crispness value of the jerusalem artichoke slices subjected to vacuum drying is obviously different from the crispness value of the jerusalem artichoke slices subjected to hot air drying and vacuum freeze drying. The differences of brittleness values of the jerusalem artichoke slices subjected to hot air drying and vacuum freeze drying are not obvious. The jerusalem artichoke slices prepared by the vacuum freeze drying mode have good crispness.
The experiments show that the jerusalem artichoke slices prepared by the vacuum freeze drying mode have better color protection degree and better crispness and hardness.
Example 5 detection index and detection result of freeze-dried jerusalem artichoke slices
And (3) analyzing a detection result: the table shows that the freeze-dried jerusalem artichoke slices prepared by the method meet various national standards, namely the method can be used for preparing the freeze-dried jerusalem artichoke slices and is popularized and applied.
Claims (7)
1. The preparation method of the freeze-dried jerusalem artichoke slices is characterized by comprising the following steps:
(1) screening jerusalem artichoke tubers, washing soil on the surface with clear water, peeling and slicing;
(2) color protection: soaking the jerusalem artichoke slices obtained in the step (1) in a composite color fixative consisting of 0.4-1.2% of sodium chloride, 0.3-0.5% of citric acid and 0.1-0.3% of L-cysteine;
(3) draining the surface moisture of the jerusalem artichoke slices obtained in the step (2), and then soaking, wherein the soaking liquid is 4-12% of maltodextrin, and the material-liquid ratio is 1: 5;
(4) draining the moisture of the jerusalem artichoke slices obtained in the step (3), and pre-freezing in a refrigerator at-18 to-60 ℃;
(5) putting the jerusalem artichoke slices obtained in the step (4) into a vacuum freeze dryer for drying, wherein the temperature of a cold trap is-72 ℃, and the vacuum degree is 0.1 Pa; and obtaining the freeze-dried jerusalem artichoke slices.
2. The method according to claim 1, wherein the slice thickness in step (1) is 3 to 5 mm.
3. The method according to claim 1, wherein the color-protecting time in the step (2) is 30 min.
4. The method according to claim 1, wherein the dipping time in the step (3) is 30 min.
5. The method according to claim 1, wherein the prefreezing time in step (4) is 1.5 to 6 hours.
6. The method according to claim 1, wherein the drying time in the step (5) is 48 hours.
7. The preparation method of claim 1, wherein the prepared freeze-dried jerusalem artichoke slices are packaged in an aluminum foil sealed bag.
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| CN114376214A (en) * | 2021-12-15 | 2022-04-22 | 江苏省原子医学研究所 | Processing method for vacuum freeze-drying dry slices of radix momordicae |
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