CN112438379A - 一种真空微波加工复合果蔬脆片的方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
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- 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
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Abstract
本发明公开了一种真空微波加工复合果蔬脆片的方法,属于农产品深加工领域。该方法包括预处理、切片、护色、漂烫、打浆、调配、浸泡、沥干、真空微波膨化干燥。本发明所提供的方法加工得到的复合果蔬脆片最大限度地保留了山药、大果山楂和菠萝的色、香、味及营养成分,具有诱人外观、酥脆口感,是一款理想的健康休闲食品。本发明不仅丰富了果蔬脆片的种类,解决了山药、大果山楂和菠萝贮藏时间短和产品附加值不高的问题,还带动相关产业的发展,具有巨大的经济效益和社会效益。
Description
技术领域
本发明属于农产品深加工领域,具体涉及一种真空微波加工复合果蔬脆片的方法。
背景技术
山药又称淮山、怀山药、山蓣、甘薯等,是我国传统的药食同源食物之一。其肉质比较细嫩,含有黏蛋白、淀粉酶等物质,并且含量也是非常高的。经常食用可以健身强体、延缓衰老,是人们所喜爱的保健佳品。可以治疗脾胃虚弱、食少体倦、泄泻等病症。具有高营养和低热量价值,可有效的防止肥胖。
大果山楂又名古蝉子、广西楂(商品名)等,是南山楂的一种,由传统的小果南山楂经过选育嫁接而得,为蓄薇科苹果属植物台湾林擒或光萼林擒的果实。其果实营养丰富,食用价值与药用价值都很高,已被国家***确定为药食两用食品。大果山楂含的三萜和黄酮类成分,具有加强和调节心肌、增大冠状动脉血流量、降低血清胆固醇、降低血压血脂的功效。
菠萝果实品质优良,营养丰富,含有大量的果糖、葡萄糖、维生素B、维生素C、柠檬酸和蛋白酶等物质,具有清暑解渴、消食止泻、补脾胃、固元气、益气血、消食、祛湿、养颜瘦身等功效。菠萝果实除鲜食外,多用以制罐头,因其能保持原来风味而受到广泛喜爱,但果蔬脆片类产品较少。
传统果蔬脆片是以水果、蔬菜为主要原料,经真空油炸脱水等工艺生产的各类水果、蔬菜脆片,常见的种类有土豆、黄秋葵、香菇、苹果等。其缺点在于采用了油炸的加工方法以及种类单一,不适应当前健康生活和追求口感丰富的潮流。
山药、大果山楂和菠萝均为特色优势果蔬资源,三者都兼具极高的营养价值和保健功效,且产量巨大,主要以鲜食为主,深加工较少,导致产品附加值不高,另外,三者含水率都比较高,容易腐败变质,贮藏期短,易造成不必要的经济损失。
发明内容
为解决上述问题,本发明提供了一种真空微波加工复合果蔬脆片的方法,利用山药、大果山楂和菠萝这三种特色果蔬通过真空微波膨化干燥技术加工复合果蔬脆片。
一种真空微波加工复合果蔬脆片的方法,主要包括预处理、切片、护色、漂烫、打浆、调配、浸泡、沥干、真空微波膨化干燥。具体步骤如下所述:
(1)将新鲜大果山楂清洗、去核、切块、护色,新鲜菠萝去皮、去刺、切块、浸渍,大果山楂块和菠萝块混合加水打浆,得到菠萝大果山楂混合匀浆液。
(2)将新鲜山药清洗、去皮、切片、护色、烫漂、沥干。
(3)在混合匀浆液中加入食盐、白砂糖调配,浸泡山药片,沥干,经真空微波膨化干燥后得到成品。
进一步的,所述步骤(1)中,护色过程采用0.1%~0.5%柠檬酸溶液作为护色剂,对大果山楂块护色6~15min。
进一步的,所述步骤(1)中,浸渍过程采用2%~5%氯化钠溶液作为浸渍剂,对菠萝块浸渍5~20min。
进一步的,所述步骤(1)中,按照大果山楂块、菠萝块、水的质量比为1:30:3~20:5:9,采用高速组织捣碎机进行打浆处理,得到菠萝大果山楂混合匀浆液。
进一步的,所述步骤(2)中,山药切片的厚度为1~5mm。
进一步的,所述步骤(2)中,护色过程为将山药片放入0.1%~0.35%柠檬酸溶液中浸泡10~20min,
进一步的,所述步骤(2)中,漂烫过程是将护色后的山药片放入沸水中烫漂2~6min。
进一步的,所述步骤(3)中,调配过程具体为:按照菠萝大果山楂混合浆液总质量的百分数计算,分别加入0.5%~1.0%食盐和2.0%~5.0%白砂糖进行调配。
进一步的,所述步骤(3)中,将步骤(2)中的山药片放入调配后的菠萝大果山楂混合浆液中浸泡1~3h,沥干。
进一步的,所述步骤(3)中,真空微波膨化干燥过程,真空度-0.06MPa~-0.09MPa,微波功率为200~1000W,膨化干燥时间为25~50min。
进一步的,所述步骤(3)中,经真空微波膨化干燥后,对产品进行指标测定和包装,具体为:经真空微波膨化干燥后,将复合果蔬脆片冷却至室温,进行感官评价和水分含量测定,最后用PE包装袋包装得到成品。
本发明的有益效果为:
真空微波膨化复合果蔬脆片,膨化温度低,减少了果蔬营养成分损失,最大限度地保留了山药、大果山楂和菠萝的色、香、味及营养成分,兼具营养和口感的双重功能。该发明得到的复合果蔬脆片,具有诱人外观、酥脆口感,可以作为日常休闲零食,代替一些油炸类零食,是一款理想的健康休闲食品。本发明不仅丰富了果蔬脆片的种类,解决了山药、大果山楂和菠萝贮藏时间短和产品附加值不高的问题,还带动相关产业的发展,具有巨大的经济效益和社会效益。
具体实施方式
下面结合具体实施方式,对本发明的权利要求做进一步的详细说明,但不构成对本发明的任何限制,任何在本发明权利要求保护范围内所做的有限次修改,仍在本发明的权利要求保护范围内。
实施例1
一种真空微波加工复合果蔬脆片的方法,包括预处理、切片、护色、漂烫、打浆、调配、浸泡、沥干、真空微波膨化干燥。具体步骤如下:
(1)将新鲜大果山楂清洗、去核、切块,用0.2%柠檬酸溶液对大果山楂块护色10min。
(2)新鲜菠萝去皮、去刺、切块,用2%氯化钠溶液对菠萝块浸渍18min。
(3)按照大果山楂块、菠萝块、水的质量比为1:30:3,采用高速组织捣碎机进行打浆,得到菠萝大果山楂混合匀浆液。
(4)将新鲜山药清洗、去皮,切成厚度为5mm,立即放入0.30%柠檬酸溶液中进行浸泡15min,再将其放入沸水中烫漂2~6min,然后沥干。
(5)按照菠萝大果山楂混合浆液总质量的百分数计算,在混合匀浆液中分别加入0.8%食盐和5.0%白砂糖进行调配,再用菠萝大果山楂混合浆液浸泡山药片2.5h,沥干。
(6)用真空微波膨化干燥山药片,真空度为-0.09MPa,微波功率为1000W,膨化干燥时间15min;微波功率为300W,膨化干燥时间40min,膨化干燥总时间为58min。
(7)经真空微波膨化干燥后,将复合果蔬脆片冷却至室温,复合果蔬脆片脆度适中,口味偏甜,颜色为淡黄色,水分含量为4.27%,用PE包装袋包装得到成品。
实施例2
一种真空微波加工复合果蔬脆片的方法,包括预处理、切片、护色、漂烫、打浆、调配、浸泡、沥干、真空微波膨化干燥。具体步骤如下:
(1)将新鲜大果山楂清洗、去核、切块,用0.5%柠檬酸溶液对大果山楂块护色7min。
(2)新鲜菠萝去皮、去刺、切块,用3.5%氯化钠溶液对菠萝块浸渍13min。
(3)按照大果山楂块、菠萝块、水的质量比为20:5:9,采用高速组织捣碎机进行打浆,得到菠萝大果山楂混合匀浆液。
(4)将新鲜山药清洗、去皮,切成厚度为为1mm,立即放入0.15%柠檬酸溶液中进行浸泡12min,再将其放入沸水中烫漂2min,然后沥干。
(5)按照菠萝大果山楂混合浆液总质量的百分数计算,在混合匀浆液中分别加入0.5%食盐和3.0%白砂糖进行调配,再用菠萝大果山楂混合浆液浸泡山药片1.5h,沥干。
(6)用真空微波膨化干燥山药片,真空度为-0.07MPa,微波功率为1000W,膨化干燥时间8min;微波功率为500W,膨化干燥时间15min;微波功率为300W,膨化干燥时间12min,膨化干燥总时间为35min。
(7)经真空微波膨化干燥后,将复合果蔬脆片冷却至室温,复合果蔬脆片脆度适中,口味适中,颜色为淡黄色,水分含量为2.82%,用PE包装袋包装得到成品。
实施例3
真空微波加工复合果蔬脆片的方法,包括预处理、切片、护色、漂烫、打浆、调配、浸泡、沥干、真空微波膨化干燥。具体步骤如下:
(1)将新鲜大果山楂清洗、去核、切块,用0.1%柠檬酸溶液对大果山楂块护色14min。
(2)新鲜菠萝去皮、去刺、切块,用5%氯化钠溶液对菠萝块浸渍6min。
(3)按照大果山楂块、菠萝块、水的质量比为11:18:5,采用高速组织捣碎机进行打浆,得到菠萝大果山楂混合匀浆液。
(4)将新鲜山药清洗、去皮,切成厚度为3mm,立即放入0.2%柠檬酸溶液中进行浸泡19min,再将其放入沸水中烫漂4min,然后沥干。
(5)按照菠萝大果山楂混合浆液总质量的百分数计算,在混合匀浆液中分别加入1.0%食盐和4.5%白砂糖进行调配,再用菠萝大果山楂混合浆液浸泡山药片1h,沥干。
(6)用真空微波膨化干燥混合浆液浸泡后山药片,真空度为-0.085MPa,微波功率为1000W,膨化干燥时间14min;微波功率为500W,膨化干燥时间29min,膨化干燥总时间为43min。
(7)经真空微波膨化干燥后,将复合果蔬脆片冷却至室温,复合果蔬脆片脆度适中,口味偏甜,颜色为淡黄色,水分含量为3.65%,采用PE包装袋包装得到成品。
以上所述的仅为本发明的较佳实施例,凡在本发明的精神和原则范围内所做的任何修改、等同替换和改进等,均应包含在本发明的保护范围内。
Claims (7)
1.一种真空微波加工复合果蔬脆片的方法,包括预处理、切片、护色、漂烫、打浆、调配、浸泡、沥干、真空微波膨化干燥。
2.如权利要求1所述的一种真空微波加工复合果蔬脆片的加工方法,其特征在于,所述的护色方法为:采用0.1%~0.5%柠檬酸溶液作为护色剂,对大果山楂块护色6~15min;将山药片放入0.1%~0.35%柠檬酸溶液中进行浸泡10~20min。
3.如权利要求1所述的一种真空微波加工复合果蔬脆片的加工方法,其特征在于,所述的烫漂方法为:将护色后的山药片放入沸水中烫漂2~6min。
4.如权利要求1中所述的一种真空微波加工复合果蔬脆片的加工方法,其特征在于,所述的打浆过程为:按照大果山楂块、菠萝块、水的质量比为1:30:3~20:5:9,采用高速组织捣碎机进行打浆。
5.如权利要求1中所述的一种真空微波加工复合果蔬脆片的加工方法,其特征在于,所述的调配过程为:按照菠萝大果山楂混合浆液总质量的百分数计算,分别加入0.5%~0.6%食盐和0.5%~0.6%白砂糖进行调配。
6.如权利要求1中所述的一种真空微波加工复合果蔬脆片的加工方法,其特征在于,所述的浸泡过程为:将山药片放入调配后的菠萝大果山楂混合浆液中浸泡1~3h。
7.如权利要求1中所述的一种真空微波加工复合果蔬脆片的加工方法,其特征在于,所述的真空微波膨化干燥过程为:真空度-0.06MPa~-0.09MPa,微波功率200~1000W,膨化干燥时间25~50min。
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CN113826748A (zh) * | 2021-09-18 | 2021-12-24 | 江苏楷益智能科技有限公司 | 一种酥脆芒果条休闲食品的加工方法 |
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CN113826748A (zh) * | 2021-09-18 | 2021-12-24 | 江苏楷益智能科技有限公司 | 一种酥脆芒果条休闲食品的加工方法 |
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