CN112544914A - Preparation method of apple-sweet potato composite crisp chips - Google Patents
Preparation method of apple-sweet potato composite crisp chips Download PDFInfo
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- CN112544914A CN112544914A CN202011245458.5A CN202011245458A CN112544914A CN 112544914 A CN112544914 A CN 112544914A CN 202011245458 A CN202011245458 A CN 202011245458A CN 112544914 A CN112544914 A CN 112544914A
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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
- 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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/38—Puffing or expanding by heating
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Abstract
The invention relates to a preparation method of apple-sweet potato composite crisp chips, which is mainly processed by apples, sweet potatoes, white granulated sugar, baking soda, salt and soybean protein isolate, and comprises the following steps: pretreating raw materials, pulping, mixing, reshaping, predrying and puffing and drying at variable temperature and pressure difference. The invention overcomes the defects of high oil content and the like of vacuum fried puffed crisp chips, adopts a reshaping technology, effectively solves the problem of unbalanced nutrition of single raw material fruit and vegetable crisp chips by adding auxiliary materials, and simultaneously solves the problems of low puffing degree, low crispness and tooth sticking of the temperature and pressure difference puffed fruit and vegetable crisp chips, and the produced composite crisp chips have natural color and luster, regular shape, smooth surface, thinness, crispness and unique flavor, and can be used as novel leisure food.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of an apple-sweet potato composite crisp chip.
Background
The apple has balanced nutrition, is rich in components beneficial to human bodies, such as sugar, organic acid, mineral substances, dietary fiber, pectin, vitamins and the like, also contains bioactive substances, such as polyphenol, flavonoid and the like, and is a fruit which is popular with consumers. The sweet potato contains rich saccharides, dietary fibers, proteins, mineral substances, carotenoid, polyphenol and the like, and researches show that the sweet potato has the effects of relaxing bowel, preventing cardiovascular diseases, resisting cancer, oxidation, hypertension, diabetes, mutation, regulating acid-base balance of a human body and the like. The apple and sweet potato planting area is wide in China, the yield is high, but the apple and sweet potato are difficult to store for a long time, the varieties of the processed products of the apple and the sweet potato are single, fresh food is mainly used, or the processed products are made into fruit juice, dried fruit, preserved fruit and the like, and the development of new products is less.
The fruit and vegetable crisp chips are fruit and vegetable leisure food researched and developed in recent years, but at present, the production of the fruit and vegetable crisp chips mainly focusing on a single raw material has the defects of unbalanced nutrition and single flavor. In addition, most of the conventional fruit and vegetable crisp chips are processed by drying methods such as vacuum low-temperature frying, hot air drying, vacuum freeze drying and the like. The vacuum fried dried fruit and vegetable crisp chips are the existing leading product, and have good crispness but high oil content; the problems of high price, long drying time and high energy consumption exist in the vacuum freeze drying; the hot air drying time is longer, the product is poor in crispness and is heated unevenly. The puffing drying at variable temperature and pressure difference is a novel drying technology which is green, energy-saving and healthy and is used for producing non-fried fruit and vegetable crisp chips, and the produced product is green and natural, has excellent quality, low fat, health and easy storage, but has the problems of low puffing degree, insufficient crisp and tooth sticking compared with the vacuum frying dried product.
The prior art shows that the content of bioactive substances such as phenolic substances, dietary fibers, pectin and the like can be enhanced and the antioxidant activity of the bioactive substances can be improved by mixing the apples and the sweet potatoes (patent application number 2019107814802), but when the apples and the sweet potatoes are mixed to prepare the composite crisp chips, the composite crisp chips are prepared by adopting vacuum low-temperature frying, hot air drying and vacuum freeze drying technologies, and have the problems of high oil content, high energy consumption, high cost, long drying time and the like, particularly poor crispness, low swelling degree, tooth sticking and reduced taste.
Disclosure of Invention
In order to make up for the defects of the prior art, the invention provides a preparation method of apple-sweet potato composite crisp chips, which is characterized in that auxiliary materials are added, and a temperature and pressure difference puffing technology is adopted to produce the apple-sweet potato composite crisp chips, so that the problems of single flavor and unbalanced nutrition of single apple and sweet potato crisp chips are solved, the problems of high oil content, high energy consumption, high cost, long drying time and the like caused by the existing vacuum low-temperature frying, hot air drying and vacuum freeze drying technologies for producing the crisp chips are solved, and the defects of poor crisp and puffing degree and tooth sticking of the temperature and pressure difference puffed and dried products are overcome.
The invention aims to realize the preparation method of the apple-sweet potato composite crisp chips by the following technical scheme, which has the technical key points that: the apple-sweet potato composite crisp chip is prepared by adding the following raw materials in parts by mass: 50-70 parts of apple, 30-50 parts of sweet potato, 15-25 parts of water, 6-12 parts of white granulated sugar, 0.6-1.2 parts of baking soda, 0.2-1.0 part of salt and 1-3 parts of soybean protein isolate;
the preparation method of the apple-sweet potato composite crisp chips comprises the following steps:
(1) pretreatment of raw materials: selecting fresh apples and sweet potatoes as raw materials, cleaning, peeling the sweet potatoes, cutting into blocks, peeling the apples, removing kernels, cutting into blocks and protecting colors;
(2) and (3) cooking: fishing out apple pieces and sweet potato pieces from the color protection liquid, repeatedly rinsing, draining, and steaming at 100 deg.C for 20-30min to fully cure the raw materials;
(3) pulping: weighing apples, sweet potatoes and water according to the mass parts, mixing and pulping;
(4) mixing materials: adding white granulated sugar, sodium bicarbonate, salt and soybean protein isolate in sequence according to the parts by weight, and mixing uniformly while adding;
(5) reshaping: processing the vegetable pulp which is mixed evenly into a disc shape with the thickness of 2 mm and the diameter of 4 cm by a mould;
(6) pre-drying: pre-drying the formed fruit and vegetable slices in an oven at 55-60 ℃ until the water content is reduced to 15-25%;
(7) puffing and drying at variable temperature and pressure difference: putting the pre-dried fruit and vegetable slices into a puffing tank for puffing and drying at variable temperature and pressure difference to obtain apple-sweet potato composite crisp slices; the variable-temperature differential pressure puffing parameters are as follows: the puffing temperature is 80-95 deg.C, the standing time is 5-15min, the evacuating temperature is 60-75 deg.C, and the evacuating time is 1-2 h.
Further, in the step (1), the sweet potatoes are directly cut into slices with the thickness of 3-5 mm by the cutting treatment, and the apples need to be cut into 1-2 cm3Small pieces of (a).
Further, in the step (1), the color protection condition of the apples is that the apples are soaked in 0.3 percent of sodium sulfite for 0.5 to 1 hour.
Further, in the step (2), the rinsing is repeated for 3-5 times until the apple smell is no longer sulfurous.
Further, the raw materials of the apple-sweet potato composite crisp chip are added according to the following parts by mass: 60 parts of apples, 40 parts of yellow-meat sweet potatoes, 10 parts of white granulated sugar, 1.0 part of baking soda, 0.7 part of salt, 1.0 part of isolated soy protein and 20 parts of water; the preparation method of the apple-sweet potato composite crisp chips comprises the following steps:
(1) cleaning apple and yellow-flesh sweet potato, peeling, cutting into pieces, and protecting color in 0.3% sodium sulfite solution for 1 hr;
(2) fishing out apple pieces and sweet potato pieces from the color protection liquid, draining water after rinsing, and cooking for 30min at 100 ℃ to fully cure the raw materials;
(3) weighing and mixing 60 and 40 parts by mass of cooked apples and sweet potato raw materials, adding 20 parts by mass of water, beating into homogenate, and uniformly mixing with white granulated sugar, baking soda, salt and soybean protein isolate;
(4) processing the vegetable pulp which is mixed evenly into a disc shape with the thickness of 2 mm and the diameter of 4 cm by a mould;
(5) putting the molded fruit and vegetable square slices into a 60 ℃ oven, and taking out the fruit and vegetable square slices when the moisture content is 20%;
(6) putting the pre-dried fruit and vegetable square slices into a puffing pressure tank, and carrying out variable-temperature differential pressure puffing at the puffing temperature of 85 ℃, the standing time of 10min, the vacuumizing temperature of 75 ℃ and the vacuumizing time of 1.5h to obtain the apple-sweet potato composite crisp chips.
Further, the raw materials of the apple-sweet potato composite crisp chip are added according to the following parts by mass: 70 parts of apples, 30 parts of purple sweet potatoes, 12.5 parts of white granulated sugar, 0.9 part of baking soda, 0.9 part of salt, 1.5 parts of isolated soy protein and 25 parts of water;
the preparation method of the apple-sweet potato composite crisp chips comprises the following steps:
(1) cleaning apple and purple sweet potato, peeling, cutting into pieces, and protecting color in 0.3% sodium sulfite solution for 1 hr;
(2) fishing out apple pieces and sweet potato pieces from the color protection liquid, draining water after rinsing, and cooking for 30min at 100 ℃ to fully cure the raw materials;
(3) weighing and mixing the cooked apple and sweet potato raw materials according to 70 and 30 parts by mass, adding 25 parts by mass of water, beating into homogenate, and then uniformly mixing with white granulated sugar, baking soda, salt and soybean protein isolate;
(4) processing the vegetable pulp which is mixed evenly into a disc shape with the thickness of 2 mm and the diameter of 4 cm by a mould;
(5) putting the molded fruit and vegetable square slices into a 60 ℃ oven, and taking out the fruit and vegetable square slices when the moisture content is 20%;
(6) putting the pre-dried fruit and vegetable square slices into a puffing pressure tank, and carrying out variable-temperature differential pressure puffing at the puffing temperature of 80 ℃, the standing time of 5min, the vacuumizing temperature of 70 ℃ and the vacuumizing time of 1h to obtain the apple-sweet potato composite crisp chips.
The invention has the beneficial effects that:
(1) the apple and the sweet potato compound health-care food contains rich vitamins and trace elements, is rich in dietary fibers, pectin and polyphenols, has strong health-care effects of resisting oxidation, enhancing body immunity, resisting tumors, resisting cancers, preventing cardiovascular diseases and diabetes, protecting eyesight and the like, is light yellow in color and palatable in sweetness and sourness, has characteristic fragrance of the apple and the sweet potato, is rich in nutrients such as vitamins, phenols, carotenoids, dietary fibers and the like, is natural and healthy, and makes up the defects of insufficient nutrition and single flavor of single apple and sweet potato crisp chips.
(2) The non-fried technology is adopted, the puffing degree is high, and the taste is more crisp. Compared with the vacuum low-temperature fried and dried product, the non-fried variable-temperature differential-pressure puffing and drying mode is adopted for drying, harmful substances are prevented from being generated in the frying process, and the product is healthier and safer. By adding auxiliary materials such as baking soda, cane sugar, salt, soybean protein isolate and the like, the crisp chip is enriched in flavor, and compared with a product which is subjected to variable-temperature differential pressure puffing drying without reshaping or adding auxiliary materials, the puffing degree and the crispness are remarkably improved, the tooth sticking feeling is eliminated, and the crisp chip is more easily accepted by consumers.
(3) High drying efficiency, low production energy consumption and convenient operation. Compared with the traditional hot air drying and vacuum freeze drying technologies, the drying time is greatly reduced, and the energy is saved. And the production equipment is mature, and the operation is simple and convenient.
Drawings
FIG. 1 is a process diagram of the preparation method of the apple-sweet potato composite crisp.
Detailed Description
Example 1
1. A preparation method of apple-sweet potato composite crisp chips comprises the following components in parts by mass:
60 parts of apples, 40 parts of yellow-meat sweet potatoes, 10 parts of white granulated sugar, 1.0 part of baking soda, 0.7 part of salt, 1.0 part of isolated soy protein and 20 parts of water.
2. The manufacturing steps are as follows:
(1) cleaning apple and yellow sweet potato, peeling, cutting into pieces, and protecting color in 0.3% sodium sulfite solution for 1 hr.
(2) Fishing out apple pieces and sweet potato pieces from the color protection liquid, draining water after rinsing, and cooking for 30min at 100 ℃ to fully cure the raw materials.
(3) Weighing and mixing 60 and 40 parts by mass of cooked apples and sweet potato raw materials, adding 20 parts by mass of water, beating into homogenate, sequentially adding 10 parts by mass of white granulated sugar, 1.0 part by mass of sodium bicarbonate, 0.7 part by mass of white granulated sugar, 1.0 part by mass of sodium bicarbonate, salt and soybean protein isolate, and uniformly mixing while adding.
(4) The vegetable pulp after being mixed evenly is processed into a round piece with the thickness of 2 mm and the diameter of 4 cm by a mould.
(5) And (3) putting the formed fruit and vegetable square slices into a 60 ℃ oven, and taking out the fruit and vegetable square slices when the water content is 20%.
(6) Putting the pre-dried fruit and vegetable square slices into a puffing pressure tank, and carrying out variable-temperature differential pressure puffing at the puffing temperature of 85 ℃, the standing time of 10min, the vacuumizing temperature of 75 ℃ and the vacuumizing time of 1.5h to obtain the apple-sweet potato composite crisp chips.
Example 2
1. A preparation method of apple-sweet potato composite crisp chips comprises the following components in parts by mass:
70 parts of apple, 30 parts of purple sweet potato, 12.5 parts of white granulated sugar, 0.9 part of baking soda, 0.9 part of salt, 1.5 parts of soybean protein isolate and 25 parts of water.
2. The manufacturing steps are as follows:
(1) cleaning apple and purple sweet potato, peeling, cutting into pieces, and protecting color in 0.3% sodium sulfite solution for 1 hr.
(2) Fishing out apple pieces and sweet potato pieces from the color protection liquid, draining water after rinsing, and cooking for 30min at 100 ℃ to fully cure the raw materials.
(3) Weighing and mixing 70 and 30 parts by mass of cooked apples and sweet potato raw materials, adding 25 parts by mass of water, beating into homogenate, sequentially adding 12.5 parts by mass, 0.9 part by mass and 1.5 parts by mass of white granulated sugar, baking soda, salt and soybean protein isolate, and uniformly mixing while adding.
(4) The vegetable pulp after being mixed evenly is processed into a round piece with the thickness of 2 mm and the diameter of 4 cm by a mould.
(5) And (3) putting the formed fruit and vegetable square slices into a 60 ℃ oven, and taking out the fruit and vegetable square slices when the water content is 20%.
(6) Putting the pre-dried fruit and vegetable square slices into a puffing pressure tank, and carrying out variable-temperature differential pressure puffing at the puffing temperature of 80 ℃, the standing time of 5min, the vacuumizing temperature of 70 ℃ and the vacuumizing time of 1h to obtain the apple-sweet potato composite crisp chips.
Comparative example 1
The preparation method of the apple-sweet potato composite crisp chips in the embodiment is basically the same as the steps in the embodiment 1, except that auxiliary materials such as white granulated sugar, baking soda, salt, soy protein isolate and the like are not added in the step (3).
Comparative example 2
The preparation method of the apple-sweet potato composite crisp chip in the embodiment is basically the same as the steps in the embodiment 1, except that the step (6) is omitted, and the hot air drying in the step (5) is directly adopted to dehydrate the material to the drying end point.
Comparative example 3
The preparation method of the apple-sweet potato composite crisp chip in the embodiment is basically the same as the steps in the embodiment 1, except that the process omits the step (6), and the hot air drying in the step (5) is replaced by vacuum freeze drying to dehydrate the material to the drying end point.
Comparative example 4
The preparation method of the apple crisp chips in the embodiment is basically the same as the steps in the embodiment 1, except that the steps (1) - (4) are omitted, and the fruit and vegetable square chips in the step (5) are replaced by color-protected apple slices with the thickness of 3 mm.
Comparative example 5
The preparation method of the sweet potato crisp chips in the embodiment is basically the same as the steps in the embodiment 1, except that the steps (1) - (4) are omitted, and the fruit and vegetable square chips in the step (5) are replaced by sweet potato slices with the thickness of 3 mm.
The quality indexes of the composite crisp chips of the examples 1 and 2 and the comparative examples 1 to 5 are tested as follows, and the determination method and the test results are as follows:
(I) measurement method
(1) Sensory evaluation: and pouring the dried sample into a clean white porcelain plate, directly observing the color, the shape and the impurities by naked eyes, smelling the smell and tasting the taste.
(2) Hardness: texture analyzer Brookfield CT3, target type distance, value 4 mm; the trigger point load is 5 g; the test speed is 1mm s-1The return speed was 1mm · s -1. The instrument automatically measures the change of the force, draws a change curve of the force, and the highest peak value in the formed curve is the hardness value of the sample, and the unit is 'g'. The average value is obtained by measuring three times.
(3) Brittleness: texture analyzer Brookfield CT3, target type distance, value 4 mm; the trigger point load is 5 g; the test speed is 1mm s-1The return speed was 1mm · s-1. The brittleness value is taken by the abscissa of the curve when the stress reaches the peak value, i.e. the time required for the sample to break, in mm. A smaller value indicates a more brittle product.
(4) Swelling degree: the specific volume method is adopted. The volume of the puffed product is measured by an ultra-fine quartz sand landfill method, and the error is not more than 0.2 mL.
Swelling degree = (V-V)0）/V0
In the formula, V is the volume after puffing, mL; v0Volume before puffing, mL.
(5) Water content ratio
Reference is made to GB 5009.3-2016, using direct drying.
(II) measurement results
The results of quality analysis of examples 1 and 2 and comparative examples 1, 2 and 3 are shown in table 1.
TABLE 1 quality analysis results of apple-sweet potato composite crisp examples and comparative examples
The lower the crispness value, the more crispy the product texture.
As can be seen from table 1, compared with the hot air dried product (comparative example 2) and the vacuum freeze dried product (comparative example 3), the products produced by the present invention (examples 1 and 2) have moderate hardness, significantly improved puffing degree, significantly improved crispness, no curl in appearance, uniform thickness, fine and smooth mouthfeel, no sticking to teeth, and greatly improved overall quality. In addition, the drying time is shortened, and the energy consumption is reduced.
Compared with the composite fruit and vegetable crisp chip product (comparative example 1) which has the same production process and is not added with auxiliary materials, the product (examples 1 and 2) produced by the invention has the advantages of obviously improved puffing degree, moderate hardness, obviously improved crispness, fine and smooth mouthfeel, no tooth sticking and reduced water content, thereby being more beneficial to preservation.
Compared with a single apple crisp chip product (comparative example 4) and a single sweet potato crisp chip product (comparative example 5), the products produced by the invention (examples 1 and 2) have the advantages of no curl in appearance, uniform thickness, obviously reduced hardness, moderate degree, greatly improved puffing degree, obviously improved texture crispness, sweet and sour taste, fine and smooth mouthfeel and no tooth sticking. The final water content of the product is reduced, thereby being more beneficial to storage.
Finally, the description is as follows: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (6)
1. A preparation method of apple-sweet potato composite crisp chips is characterized by comprising the following steps: the apple-sweet potato composite crisp chip is prepared by adding the following raw materials in parts by mass: 50-70 parts of apple, 30-50 parts of sweet potato, 15-25 parts of water, 6-12 parts of white granulated sugar, 0.6-1.2 parts of baking soda, 0.2-1.0 part of salt and 1-3 parts of soybean protein isolate;
the preparation method of the apple-sweet potato composite crisp chips comprises the following steps:
(1) pretreatment of raw materials: selecting fresh apples and sweet potatoes as raw materials, cleaning, peeling the sweet potatoes, cutting into blocks, peeling the apples, removing kernels, cutting into blocks and protecting colors;
(2) and (3) cooking: fishing out apple pieces and sweet potato pieces from the color protection liquid, repeatedly rinsing, draining, and steaming at 100 deg.C for 20-30min to fully cure the raw materials;
(3) pulping: weighing apples, sweet potatoes and water according to the mass parts, mixing and pulping;
(4) mixing materials: adding white granulated sugar, sodium bicarbonate, salt and soybean protein isolate according to the mass parts, and uniformly mixing;
(5) reshaping: processing the vegetable pulp uniformly mixed into a sheet with the thickness of 2 mm and the diameter of 4 cm by using a die;
(6) pre-drying: pre-drying the formed fruit and vegetable slices in an oven at 55-60 ℃ until the water content is reduced to 15-25%;
(7) puffing and drying at variable temperature and pressure difference: putting the pre-dried fruit and vegetable slices into a puffing tank for puffing and drying at variable temperature and pressure difference to obtain apple-sweet potato composite crisp slices; the variable-temperature differential pressure puffing parameters are as follows: the puffing temperature is 80-95 deg.C, the standing time is 5-15min, the evacuating temperature is 60-75 deg.C, and the evacuating time is 1-2 h.
2. The preparation method of the apple-sweet potato composite crisp chips as claimed in claim 1, which is characterized by comprising the following steps: in the step (1), the sweet potato is directly cut into slices with the thickness of 3-5 mm by the cutting treatment, and the apple needs to be cut into 1-2 cm3Small pieces of (a).
3. The preparation method of the apple-sweet potato composite crisp chips as claimed in claim 1, which is characterized by comprising the following steps: in the step (1), the color protection condition of the apples is that 0.3 percent of sodium sulfite is soaked for 0.5 to 1 hour.
4. The preparation method of the apple-sweet potato composite crisp chips as claimed in claim 1, which is characterized by comprising the following steps: in the step (2), the rinsing is repeated for 3-5 times until the apple smell is no longer sulfurous.
5. The preparation method of the apple-sweet potato composite crisp chips as claimed in claim 1, which is characterized by comprising the following steps: the apple-sweet potato composite crisp chip is prepared by adding the following raw materials in parts by mass: 60 parts of apples, 40 parts of yellow-meat sweet potatoes, 10 parts of white granulated sugar, 1.0 part of baking soda, 0.7 part of salt, 1.0 part of isolated soy protein and 20 parts of water; the preparation method of the apple-sweet potato composite crisp chips comprises the following steps:
(1) cleaning apple and yellow-flesh sweet potato, peeling, cutting into pieces, and protecting color in 0.3% sodium sulfite solution for 1 hr;
(2) fishing out apple pieces and sweet potato pieces from the color protection liquid, draining water after rinsing, and cooking for 30min at 100 ℃ to fully cure the raw materials;
(3) weighing and mixing 60 and 40 parts by mass of cooked apples and sweet potato raw materials, adding 20 parts by mass of water, beating into homogenate, and uniformly mixing with white granulated sugar, baking soda, salt and soybean protein isolate;
(4) processing the vegetable pulp uniformly mixed into a sheet with the thickness of 2 mm and the diameter of 4 cm by using a die;
(5) putting the molded fruit and vegetable square slices into a 60 ℃ oven, and taking out the fruit and vegetable square slices when the moisture content is 20%;
(6) putting the pre-dried fruit and vegetable square slices into a puffing pressure tank, and carrying out variable-temperature differential pressure puffing at the puffing temperature of 85 ℃, the standing time of 10min, the vacuumizing temperature of 75 ℃ and the vacuumizing time of 1.5h to obtain the apple-sweet potato composite crisp chips.
6. The preparation method of the apple-sweet potato composite crisp chips as claimed in claim 1, which is characterized by comprising the following steps: the apple-sweet potato composite crisp chip is prepared by adding the following raw materials in parts by mass: 70 parts of apples, 30 parts of purple sweet potatoes, 12.5 parts of white granulated sugar, 0.9 part of baking soda, 0.9 part of salt, 1.5 parts of isolated soy protein and 25 parts of water;
the preparation method of the apple-sweet potato composite crisp chips comprises the following steps:
(1) cleaning apple and purple sweet potato, peeling, cutting into pieces, and protecting color in 0.3% sodium sulfite solution for 1 hr;
(2) fishing out apple pieces and sweet potato pieces from the color protection liquid, draining water after rinsing, and cooking for 30min at 100 ℃ to fully cure the raw materials;
(3) weighing and mixing the cooked apple and sweet potato raw materials according to 70 and 30 parts by mass, adding 25 parts by mass of water, beating into homogenate, and then uniformly mixing with white granulated sugar, baking soda, salt and soybean protein isolate;
(4) processing the vegetable pulp uniformly mixed into a sheet with the thickness of 2 mm and the diameter of 4 cm by using a die;
(5) putting the molded fruit and vegetable square slices into a 60 ℃ oven, and taking out the fruit and vegetable square slices when the moisture content is 20%;
(6) putting the pre-dried fruit and vegetable square slices into a puffing pressure tank, and carrying out variable-temperature differential pressure puffing at the puffing temperature of 80 ℃, the standing time of 5min, the vacuumizing temperature of 70 ℃ and the vacuumizing time of 1h to obtain the apple-sweet potato composite crisp chips.
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| CN202011245458.5A CN112544914A (en) | 2020-11-10 | 2020-11-10 | Preparation method of apple-sweet potato composite crisp chips |
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| CN202011245458.5A Pending CN112544914A (en) | 2020-11-10 | 2020-11-10 | Preparation method of apple-sweet potato composite crisp chips |
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| CN115005245A (en) * | 2022-06-13 | 2022-09-06 | 青岛斯坦德检测有限公司 | Composite multi-wheat nutritional crisp and preparation method thereof |
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