CN112617150A - Pitaya stem sandwich crisp chip and processing method thereof - Google Patents
Pitaya stem sandwich crisp chip and processing method thereof Download PDFInfo
- Publication number
- CN112617150A CN112617150A CN202011517312.1A CN202011517312A CN112617150A CN 112617150 A CN112617150 A CN 112617150A CN 202011517312 A CN202011517312 A CN 202011517312A CN 112617150 A CN112617150 A CN 112617150A
- Authority
- CN
- China
- Prior art keywords
- dragon fruit
- fruit stem
- embedding
- jasmine
- sandwich
- 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.)
- Granted
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 title claims description 12
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 title claims description 12
- 240000008086 Echinocereus enneacanthus Species 0.000 title 1
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 123
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 112
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 64
- 235000015067 sauces Nutrition 0.000 claims abstract description 32
- 230000001007 puffing effect Effects 0.000 claims abstract description 21
- 238000007493 shaping process Methods 0.000 claims abstract description 17
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 230000008014 freezing Effects 0.000 claims abstract description 13
- 235000019606 astringent taste Nutrition 0.000 claims abstract description 10
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 241000207840 Jasminum Species 0.000 claims description 63
- 239000000463 material Substances 0.000 claims description 32
- 239000000243 solution Substances 0.000 claims description 30
- 230000005496 eutectics Effects 0.000 claims description 29
- 239000002904 solvent Substances 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 17
- 229920001661 Chitosan Polymers 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 13
- 240000008790 Musa x paradisiaca Species 0.000 claims description 12
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 12
- 229920000294 Resistant starch Polymers 0.000 claims description 12
- 238000005422 blasting Methods 0.000 claims description 12
- 239000002105 nanoparticle Substances 0.000 claims description 12
- 235000021254 resistant starch Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 10
- 230000021736 acetylation Effects 0.000 claims description 10
- 238000006640 acetylation reaction Methods 0.000 claims description 10
- 239000001110 calcium chloride Substances 0.000 claims description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 10
- 238000013329 compounding Methods 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- 230000005684 electric field Effects 0.000 claims description 10
- 239000002244 precipitate Substances 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 8
- KWIUHFFTVRNATP-UHFFFAOYSA-N Betaine Natural products C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 claims description 7
- KWIUHFFTVRNATP-UHFFFAOYSA-O N,N,N-trimethylglycinium Chemical compound C[N+](C)(C)CC(O)=O KWIUHFFTVRNATP-UHFFFAOYSA-O 0.000 claims description 7
- 229960003237 betaine Drugs 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 5
- 208000032544 Cicatrix Diseases 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 claims description 5
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 229910052734 helium Inorganic materials 0.000 claims description 5
- 239000001307 helium Substances 0.000 claims description 5
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 239000000252 konjac Substances 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- 238000009448 modified atmosphere packaging Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 231100000241 scar Toxicity 0.000 claims description 5
- 230000037387 scars Effects 0.000 claims description 5
- 238000009210 therapy by ultrasound Methods 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 240000005385 Jasminum sambac Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 14
- 238000011156 evaluation Methods 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 235000013399 edible fruits Nutrition 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000003507 refrigerant Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000219357 Cactaceae Species 0.000 description 2
- 229930182558 Sterol Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 150000003432 sterols Chemical class 0.000 description 2
- 235000003702 sterols Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001677302 Hylocereus Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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
- A23P30/10—Moulding
-
- 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
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a dragon fruit stem sandwich crisp chip and a processing method thereof, wherein the dragon fruit stem sandwich crisp chip comprises the following steps: selecting, protecting color, removing astringent taste, blanching, pre-freezing, decocting, embedding, shaping, puffing, flavoring and packaging. According to the processing method of the dragon fruit stem sandwich crisp chips, the dragon fruit stem crisp chips are placed between the two pieces of jasmine flower sauce to form a sandwich structure, so that the flavor of the crisp chips is increased, and the dragon fruit stem sandwich crisp chips are rich in fragrance and taste, simple in processing technology and convenient to operate.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of fruit deep processing, in particular to a dragon fruit stem sandwich crisp chip and a processing method thereof.
[ background of the invention ]
Pitaya (Pitaya) is a perennial plant of trigonocephalus (Hylocereus) of Cactaceae (Cactaceae), is a tropical and subtropical fruit tree integrating fruits, flowers, vegetables, health care and medicines, and is planted in large scale in Hainan province, Fujian province, Guangdong province, Guangxi province, Guizhou province, Yunnan province and the like at present.
In the cultivation process of the dragon fruit, in order to improve the big fruit rate and the fruit quality, branches of the dragon fruit are usually and continuously trimmed, 1 main stem is reserved, so that 1 fruit is reserved on each stem, a large amount of waste stems are generated, the processing cost of the dragon fruit stems can be reduced, and the added value of the dragon fruit stems can be improved by reasonably developing and utilizing the dragon fruit stems. Researches find that the dragon fruit stem is rich in compounds such as polysaccharide, flavone, polyphenol, amino acid, vitamin E, phytosterol and the like, has strong antioxidant capacity, has unique curative effects of improving eyesight, reducing pathogenic fire and preventing hypertension, cough and asthma, and has high development and utilization values.
The fruit and vegetable crisp chips are a newer product in the leisure food market. The fruit and vegetable crisp chips are crisp in taste, are suitable for people of all ages, not only preserve the pure natural color, nutrition and flavor of fresh fruits and vegetables, but also have the characteristics of low fat, low calorie and high fiber, have oil content obviously lower than that of traditional fried foods, and have no greasy feeling. The fruit and vegetable crisp chips are increasingly popular with consumers as a novel high-grade nutritional leisure food. The prior researches on the pitaya chips, such as Chinese patent CN201310654343, disclose a pitaya chip and a preparation method thereof, wherein the pitaya chip is pre-dried by a vacuum drying method until the water content is 10-20%, and then the pitaya chip is put into a puffing tank for puffing at variable temperature and pressure difference, and the variable temperature and pressure difference puffing step comprises the following steps: standing at 70-90 deg.C for 5-10min, instantly reducing pressure to vacuum state for puffing, maintaining vacuum state, maintaining at 60-80 deg.C for 1.5-3.5 hr, cooling to 40-50 deg.C, and maintaining for 15-45 min. Also as chinese patent CN201510066530, discloses a dragon fruit peel instant crisp and a preparation method thereof, which uses dragon fruit pulp and dragon fruit peel as raw materials, and comprises the following steps: slicing, separating pulp and peel, mixing pulp, deactivating enzyme of peel, pre-puffing peel, shaping, quick freezing, puffing fruit slices, and the like. However, the technology adopts fresh dragon fruits as raw materials, peels and slices the dragon fruits for puffing, and does not relate to how to utilize the stems of the dragon fruits.
In conclusion, the dragon fruit stem sandwich crisp chips are researched and developed, so that the problems of low comprehensive utilization degree of the dragon fruit stems, short chains in the dragon fruit industry and the like can be solved, the environment can be protected, and more choices are provided for consumers.
[ summary of the invention ]
Aiming at the problems, the invention provides a dragon fruit stem sandwich crisp chip and a processing method thereof, wherein the dragon fruit stem sandwich crisp chip comprises the following steps: selecting, protecting color, debitterizing, blanching, pre-freezing, decocting, embedding, shaping, puffing, flavoring and packaging. According to the processing method of the dragon fruit stem sandwich crisp chips, the dragon fruit stem crisp chips are placed between the two pieces of jasmine flower sauce to form a sandwich structure, so that the flavor of the crisp chips is increased, and the dragon fruit stem sandwich crisp chips are rich in fragrance and taste, simple in processing technology and convenient to operate.
The processing method of the dragon fruit stem sandwich crisp chips comprises the following steps:
1) selecting: cleaning fresh dragon fruit stems with water, removing the stems with scars, and cutting into blocks;
2) color protection: adding 1-2% chitosan solution according to the solid-to-liquid ratio of 1 (2-3) for color protection treatment for 1.0-1.5h, and then putting into an ultra-low temperature jet mill for grinding to obtain dragon fruit stem pulp;
3) removing astringency: pretreating dragon fruit stem pulp by using a novel binary eutectic solvent, wherein the solid-to-liquid ratio of the dragon fruit stem pulp to the novel binary eutectic solvent solution is 0.1 g: (1.5-2.5) mL, and fully and uniformly mixing to obtain a mixture; subjecting the mixture to ultrasonic treatment at 55-65 deg.C for 40-60min, centrifuging, and collecting precipitate; drying the precipitate to constant weight to obtain deastringent dragon fruit stem pulp;
the novel binary eutectic solvent comprises the following components in percentage by weight: betaine: tryptophan ═ 2-3: 1;
the novel binary eutectic solvent solution is prepared by adding water into the novel binary eutectic solvent, and the water content is 30-40%;
4) blanching: placing the dragon fruit stem pulp obtained in the step above in ohmic heating, performing instantaneous treatment for 100-120s at the temperature of 50-60 ℃, the voltage of 80-100V and the electric field frequency of 145-155 Hz;
5) pre-freezing: placing the dragon fruit stem pulp obtained in the above step into a mould, and placing into a mould for freezing and shaping at-20- -30 ℃ for 14-16h or at-70- -80 ℃ for 6-8 h;
6) boiling: taking fresh jasmine, drying at 50-60 ℃, adding purified water according to the solid-to-liquid ratio of 1 (4-6), heating and decocting for 6-8h to obtain jasmine mixed liquid;
uniformly mixing 35-45% of brown sugar, 10-15% of honey, 10-20% of konjac flour, 1-5% of citric acid and the balance of water in mass ratio to obtain auxiliary materials;
adding auxiliary materials with the mass ratio of 2-4% into the jasmine mixed solution, heating to 60-70 ℃, and uniformly stirring in vacuum to obtain a jasmine concentrated solution;
7) embedding: compounding green banana resistant starch nanoparticles and calcium chloride as an inner wall embedding material, and performing secondary embedding by using chitosan with acetylation rate of 65-75% as an outer wall embedding material to obtain the bead-blasting jasmine flower sauce; wherein the first embedding is carried out by mixing green banana resistant starch nanoparticles and calcium chloride according to a mass ratio of 1: (20-25) compounding to be used as an inner wall embedding material, and carrying out primary embedding on the jasmine concentrated solution, wherein the embedding proportion is 1.5-2.5 g/kg; the second embedding, namely, chitosan with the acetylation rate of 65-75% is used as an outer wall embedding material, and the jasmine concentrated solution after the primary embedding is embedded again, wherein the embedding proportion is 3-4 g/kg;
8) shaping: placing the bead-blasting type jasmine sauce in a mold, and performing high-voltage pulse electric field-low-temperature shaping for 4-6h under the conditions that the electric field intensity is 30-40kV/cm, the pulse number is 7-10, the pulse frequency is 2500-;
9) puffing: carrying out low-temperature freeze-drying combined intermittent airflow pressurization and expansion treatment on the dragon fruit stem pulp obtained in the step 5), and carrying out primary expansion on the dragon fruit stem pulp by taking helium as a medium under the conditions of expansion temperature of 55-60 ℃, expansion pressure of 1.2-1.6MPa and pressurization time of 5-10 min; instantaneously relieving pressure, and performing secondary puffing after 4-6min to obtain dragon fruit stem crisp chips;
10) seasoning: placing a piece of dragon fruit stem crisp chip between two pieces of jasmine flower sauce to form a sandwich structure;
11) packaging: cutting the dragon fruit stem sandwich crisp chips into small blocks of 2.5cm x2.5cm, and then performing independent modified atmosphere packaging.
The invention
The size of the mould in the step 5) is 1.0m x 1.0.0 1.0m x 0.5.5 cm.
Stirring at uniform speed in vacuum in the step 6), wherein the vacuum degree is 60-80kPa, and the stirring speed is 5-10 r/min.
The embedding in the step 7) is carried out, and the particle size of the banana resistant starch nano-particles is 50-100 nm.
The step 7) aims to retain the fragrance components of the jasmine flowers to the maximum extent and prolong the shelf life of the jasmine flower sauce.
The size of the mould in the step 8) is 1.5m x 1.5.5 1.5m x 0.2.2 cm.
The puffing in the step 9) aims to increase the puffing degree and the crispness of the dragon fruit stem crisp chips, and the dragon fruit stem crisp chips are not easy to break.
The seasoning in the step 10) aims to increase the flavor of the crisp chips, so that the dragon fruit stem sandwich crisp chips are rich in fragrance and taste.
The invention also relates to the dragon fruit stem sandwich crisp chip obtained by the processing method of the dragon fruit stem sandwich crisp chip.
Compared with the prior art, the invention has the following advantages:
1. before the stem pulp of the dragon fruit is blanched, the stem pulp of the dragon fruit is subjected to astringency removal treatment. Aiming at the deastringent dragon fruit stem pulp prepared by the invention, a novel binary eutectic solvent (betaine: tryptophan: 2-3: 1) is configured for deastringent dragon fruit stem pulp, and the eutectic solvent system obtained by special components and proportion has higher solubility for flavonoid, sterol, chlorophyll and other components in the dragon fruit stem pulp. The novel binary eutectic solvent obtained by reasonably blending the components of the betaine and the tryptophan can well remove the components such as flavonoids, sterols, chlorophyll and the like in the dragon fruit stem, and removes the astringent taste for the development of subsequent products.
2. Different embedding material characteristics are utilized to carry out primary embedding and secondary embedding on the jasmine flower sauce, so that the bead-blasting type jasmine flower sauce is prepared, the fragrance components of jasmine flowers can be retained to the greatest extent, and the quality guarantee period of the jasmine flower sauce is prolonged.
[ detailed description ] embodiments
The following examples are provided to further illustrate the embodiments of the present invention.
Example 1
A processing method of dragon fruit stem sandwich crisp chips comprises the following steps:
1) selecting: cleaning fresh dragon fruit stems with water, removing the stems with scars, and cutting into blocks;
2) color protection: adding 2% chitosan solution according to the solid-to-liquid ratio of 1:2 for color protection treatment for 1.0h, and then putting into an ultra-low temperature jet mill for grinding to obtain dragon fruit stem pulp;
3) removing astringency: pretreating dragon fruit stem pulp by using a novel binary eutectic solvent, wherein the solid-to-liquid ratio of the dragon fruit stem pulp to the novel binary eutectic solvent solution is 0.1 g: 1.5mL of the mixture is fully and uniformly mixed to obtain a mixture; subjecting the mixture to ultrasonic treatment at 55 deg.C for 40min, centrifuging, and collecting precipitate; drying the precipitate to constant weight to obtain deastringent dragon fruit stem pulp;
the novel binary eutectic solvent comprises the following components in percentage by weight: betaine: tryptophan-2: 1;
the novel binary eutectic solvent solution is prepared by adding water into a novel binary eutectic solvent, and the water content is 30%;
4) blanching: placing the dragon fruit stem pulp obtained in the above step in ohmic heating, performing instantaneous treatment for 120s at 50 ℃, 100V of voltage and 145Hz of electric field frequency;
5) pre-freezing: placing the dragon fruit stem pulp obtained in the above step into a mold with the size of 1.0m x 1.0.0 1.0m x 0.5.5 cm, and freezing and shaping at-20 ℃ for 16 h;
6) boiling: taking fresh jasmine flowers, drying at 50 ℃, adding purified water according to a solid-to-liquid ratio of 1:5, heating and decocting for 6 hours to obtain a jasmine flower mixed solution;
uniformly mixing 35% of brown sugar, 15% of honey, 10% of konjac flour, 5% of citric acid and the balance of water in mass ratio to obtain auxiliary materials;
adding auxiliary materials with the mass ratio of 4% into the jasmine mixed solution, heating to 60 ℃, uniformly stirring in vacuum at a constant speed, wherein the vacuum degree is 60-80kPa, and the stirring speed is 5-10r/min, so as to obtain a jasmine concentrated solution;
7) embedding: compounding green banana resistant starch nanoparticles (the particle size is 50-100nm) and calcium chloride to serve as an inner wall embedding material, and performing secondary embedding by using chitosan with the acetylation rate of 65% as an outer wall embedding material to obtain the bead-blasting jasmine flower sauce; wherein the first embedding is carried out by mixing green banana resistant starch nanoparticles and calcium chloride according to a mass ratio of 1: 25 compounding to be used as an inner wall embedding material, and carrying out primary embedding on the jasmine concentrated solution, wherein the embedding proportion is 1.5 g/kg; the second embedding, namely, chitosan with the acetylation rate of 65% is used as an outer wall embedding material, and the jasmine concentrated solution after the first embedding is embedded again, wherein the embedding proportion is 3 g/kg;
8) shaping: placing the bead-blasting type jasmine flower sauce in a mold with the size of 1.5m x 1.5.5 1.5m x 0.2.2 cm, and performing high-voltage pulse electric field-low-temperature shaping for 4 hours under the conditions that the electric field intensity is 30kV/cm, the number of pulses is 10, the pulse frequency is 2500Hz, the initial temperature of the jasmine flower sauce is 4 ℃ and the refrigerant temperature is-8 ℃ to obtain the jasmine flower sauce;
9) puffing: carrying out low-temperature freeze-drying combined intermittent airflow pressurization and expansion treatment on the dragon fruit stem pulp obtained in the step 5), and carrying out primary expansion on the dragon fruit stem pulp by taking helium as a medium under the conditions of expansion temperature of 55 ℃, expansion pressure of 1.2MPa and pressurization time of 10 min; instantaneously relieving pressure, and performing secondary puffing after 4min to obtain dragon fruit stem crisp chips;
10) seasoning: placing a piece of dragon fruit stem crisp chip between two pieces of jasmine flower sauce to form a sandwich structure;
11) packaging: cutting the dragon fruit stem sandwich crisp chips into small blocks of 2.5cm x2.5cm, and then performing independent modified atmosphere packaging.
Example 2
A processing method of dragon fruit stem sandwich crisp chips comprises the following steps:
1) selecting: cleaning fresh dragon fruit stems with water, removing the stems with scars, and cutting into blocks;
2) color protection: adding 1% chitosan solution according to the solid-to-liquid ratio of 1:3 for color protection treatment for 1.5h, and then putting into an ultra-low temperature jet mill for grinding to obtain dragon fruit stem pulp;
3) removing astringency: pretreating dragon fruit stem pulp by using a novel binary eutectic solvent, wherein the solid-to-liquid ratio of the dragon fruit stem pulp to the novel binary eutectic solvent solution is 0.1 g: 2.0mL of the mixture is fully and uniformly mixed to obtain a mixture; subjecting the mixture to ultrasonic treatment at 60 deg.C for 50min, centrifuging, and collecting precipitate; drying the precipitate to constant weight to obtain deastringent dragon fruit stem pulp;
the novel binary eutectic solvent comprises the following components in percentage by weight: betaine: tryptophan ═ 2.5: 1;
the novel binary eutectic solvent solution is prepared by adding water into a novel binary eutectic solvent, and the water content is 35%;
4) blanching: placing the dragon fruit stem pulp obtained in the above step in ohmic heating, performing instantaneous treatment for 120s at the temperature of 60 ℃, the voltage of 80V and the electric field frequency of 155 Hz;
5) pre-freezing: placing the dragon fruit stem pulp obtained in the above step into a mold with the size of 1.0m x 1.0.0 1.0m x 0.5.5 cm, and freezing and shaping at-30 ℃ for 14 h;
6) boiling: taking fresh jasmine flowers, drying at 60 ℃, adding purified water according to a solid-to-liquid ratio of 1:4, heating and decocting for 7 hours to obtain a jasmine flower mixed solution;
uniformly mixing 45% of brown sugar, 10% of honey, 20% of konjac flour, 1% of citric acid and the balance of water in mass ratio to obtain auxiliary materials;
adding auxiliary materials with the mass ratio of 2% into the jasmine mixed solution, heating to 65 ℃, uniformly stirring in vacuum at a constant speed, wherein the vacuum degree is 60-80kPa, and the stirring speed is 5-10r/min, so as to obtain a jasmine concentrated solution;
7) embedding: compounding green banana resistant starch nanoparticles (the particle size is 50-100nm) and calcium chloride as an inner wall embedding material, and performing secondary embedding by using chitosan with acetylation rate of 70% as an outer wall embedding material to obtain the bead-blasting jasmine flower sauce; wherein the first embedding is carried out by mixing green banana resistant starch nanoparticles and calcium chloride according to a mass ratio of 1: 20, compounding to serve as an inner wall embedding material, and carrying out primary embedding on the jasmine concentrated solution, wherein the embedding proportion is 2.5 g/kg; the second embedding, namely, chitosan with acetylation rate of 70% is used as an outer wall embedding material, and the jasmine concentrated solution after the first embedding is embedded again, wherein the embedding proportion is 3.5 g/kg;
8) shaping: placing the bead-blasting type jasmine flower sauce in a mold with the size of 1.5m x 1.5.5 1.5m x 0.2.2 cm, and performing high-voltage pulse electric field-low temperature molding for 6 hours under the conditions that the electric field intensity is 35kV/cm, the pulse number is 8, the pulse frequency is 2600Hz, the initial temperature of the jasmine flower sauce is 5 ℃ and the refrigerant temperature is-10 ℃ to obtain the jasmine flower sauce;
9) puffing: carrying out low-temperature freeze-drying combined intermittent airflow pressurization and expansion treatment on the dragon fruit stem pulp obtained in the step 5), and carrying out primary expansion on the dragon fruit stem pulp by taking helium as a medium under the conditions of expansion temperature of 60 ℃, expansion pressure of 1.5MPa and pressurization time of 8 min; instantaneously relieving pressure, and performing secondary puffing after 5min to obtain dragon fruit stem crisp chips;
10) seasoning: placing a piece of dragon fruit stem crisp chip between two pieces of jasmine flower sauce to form a sandwich structure;
11) packaging: cutting the dragon fruit stem sandwich crisp chips into small blocks of 2.5cm x2.5cm, and then performing independent modified atmosphere packaging.
Example 3
A processing method of dragon fruit stem sandwich crisp chips comprises the following steps:
1) selecting: cleaning fresh dragon fruit stems with water, removing the stems with scars, and cutting into blocks;
2) color protection: adding 1.5% chitosan solution according to the solid-to-liquid ratio of 1:2.5 for color protection treatment for 1.5h, and then putting into an ultra-low temperature jet mill for grinding to obtain dragon fruit stem pulp;
3) removing astringency: pretreating dragon fruit stem pulp by using a novel binary eutectic solvent, wherein the solid-to-liquid ratio of the dragon fruit stem pulp to the novel binary eutectic solvent solution is 0.1 g: 2.5mL of the mixture is fully and uniformly mixed to obtain a mixture; subjecting the mixture to ultrasonic treatment at 65 deg.C for 60min, centrifuging, and collecting precipitate; drying the precipitate to constant weight to obtain deastringent dragon fruit stem pulp;
the novel binary eutectic solvent comprises the following components in percentage by weight: betaine: tryptophan-3: 1;
the novel binary eutectic solvent solution is prepared by adding water into a novel binary eutectic solvent, and the water content is 40%;
4) blanching: placing the dragon fruit stem pulp obtained in the above step in ohmic heating, performing instantaneous treatment for 100s at 55 ℃, 90V of voltage and 150Hz of electric field frequency;
5) pre-freezing: placing the dragon fruit stem pulp obtained in the above step into a mold with the size of 1.0m x 1.0.0 1.0m x 0.5.5 cm, and quickly freezing and shaping for 6h at-80 ℃;
6) boiling: taking fresh jasmine flowers, drying at 55 ℃, adding purified water according to a solid-to-liquid ratio of 1:6, heating and decocting for 8 hours to obtain a jasmine flower mixed solution;
uniformly mixing 40% of brown sugar, 12% of honey, 15% of konjac flour, 3% of citric acid and the balance of water in mass ratio to obtain auxiliary materials;
adding 3% of auxiliary materials by mass into the jasmine mixed solution, heating to 70 ℃, uniformly stirring in vacuum at a constant speed, wherein the vacuum degree is 60-80kPa, and the stirring speed is 5-10r/min, so as to obtain a jasmine concentrated solution;
7) embedding: compounding green banana resistant starch nanoparticles (the particle size is 50-100nm) and calcium chloride as an inner wall embedding material, and performing secondary embedding by using chitosan with the acetylation rate of 75% as an outer wall embedding material to obtain the bead-blasting jasmine flower sauce; wherein the first embedding is carried out by mixing green banana resistant starch nanoparticles and calcium chloride according to a mass ratio of 1: 24, compounding to serve as an inner wall embedding material, and carrying out primary embedding on the jasmine concentrated solution, wherein the embedding proportion is 2.0 g/kg; the second embedding, namely, chitosan with acetylation rate of 75% is used as an outer wall embedding material, and the jasmine concentrated solution after the first embedding is embedded again, wherein the embedding proportion is 4 g/kg;
8) shaping: placing the bead-blasting type jasmine sauce in a mold with the size of 1.5m x 1.5.5 1.5m x 0.2.2 cm, and performing high-voltage pulse electric field-low-temperature shaping for 5 hours under the conditions that the electric field intensity is 40kV/cm, the number of pulses is 7, the pulse frequency is 2700Hz, the initial temperature of the jasmine sauce is 6 ℃ and the temperature of a refrigerant is-12 ℃ to obtain the jasmine sauce;
9) puffing: carrying out low-temperature freeze-drying combined intermittent airflow pressurization and expansion treatment on the dragon fruit stem pulp obtained in the step 5), and carrying out primary expansion on the dragon fruit stem pulp by taking helium as a medium under the conditions of expansion temperature of 55 ℃, expansion pressure of 1.6MPa and pressurization time of 5 min; instantaneously relieving pressure, and performing secondary puffing after 6min to obtain dragon fruit stem crisp chips;
10) seasoning: placing a piece of dragon fruit stem crisp chip between two pieces of jasmine flower sauce to form a sandwich structure;
11) packaging: cutting the dragon fruit stem sandwich crisp chips into small blocks of 2.5cm x2.5cm, and then performing independent modified atmosphere packaging.
Comparative example 1
Compared with the embodiment 1, the astringency removal in the step 3) adopts the following steps:
according to the lactic acid bacteria: angel yeast 1:2, mixing the materials in proportion to prepare composite bacterial powder, inoculating the composite bacterial powder into the dragon fruit stem pulp for fermentation, wherein the inoculation amount of the composite bacterial powder in the dragon fruit stem pulp is 1.0 percent, the fermentation temperature is 37 ℃, and the fermentation time is 24 hours to remove the astringency;
the rest is the same as example 1.
Comparative example 2
In contrast to example 1, step 7) was missing, i.e. the preparation of "pop-bead" jasmine sauce was missing, otherwise the same as example 1.
Comparative example 3
Compared with the example 1, the method has the advantages that the steps 6) to 8) and 10) are omitted, and the pitaya stem crisp chips are directly obtained.
Comparative example 4
Compared with the comparative example 2, the dragon fruit sandwich crisp chips are prepared by taking the dragon fruit pulp as the raw material.
Experimental example:
20 evaluators trained in sensory evaluation were selected for evaluation, 10 men and 10 women each, and sensory evaluation indexes of the crisp products prepared in examples 1 to 3 and comparative examples 1 to 4 were evaluated. The sensory evaluation criteria of the crisp products are shown in table 1, and the sensory evaluation results of the crisp products are shown in table 2.
Table 1: crisp chip product sensory evaluation standard
Table 2: crisp product sensory evaluation index scoring
As a result:
1. by comparing examples 1-3 with comparative example 1, the "taste and mouthfeel" indicator in comparative example 1 was given a lower score. Therefore, compared with a fermentation deastringency method, the eutectic solvent deastringency method can obviously improve the taste and mouthfeel of the dragon fruit stem crisp chips.
2. By comparing examples 1-3 with comparative example 2, the sensory scores for the "color, flavor and mouthfeel," shape, hardness, crunchiness, crispness "indicators in comparative example 2 were all lower. Therefore, the preparation steps of the bead-blasting type jasmine flower sauce are added, the original color and luster of the jasmine flower sauce can be maintained, the special taste and aroma of the jasmine flower sauce are obviously improved, the overall hardness, crispness and brittleness of the crisp chips are improved, and the shape integrity is maintained.
3. By comparing examples 1-3 with comparative example 3, the sensory evaluation of the "taste and mouthfeel" indicators in comparative example 3 was low. Therefore, the jasmine flower sauce layer is added, and the taste of the product can be remarkably enriched.
4. By comparing examples 1 to 3 with comparative example 4, the sensory evaluation of the indices "shape, hardness, crunchiness and brittleness" in comparative example 4 was low. Therefore, compared with the pitaya pulp, the pitaya stem serving as the raw material of the sandwich crisp chip can improve the stability of the appearance of the product.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (6)
1. A processing method of dragon fruit stem sandwich crisp chips is characterized by comprising the following steps: the method comprises the following steps:
1) selecting: cleaning fresh dragon fruit stems with water, removing the stems with scars, and cutting into blocks;
2) color protection: adding 1-2% chitosan solution according to the solid-to-liquid ratio of 1 (2-3) for color protection treatment for 1.0-1.5h, and then putting into an ultra-low temperature jet mill for grinding to obtain dragon fruit stem pulp;
3) removing astringency: pretreating dragon fruit stem pulp by using a novel binary eutectic solvent, wherein the solid-to-liquid ratio of the dragon fruit stem pulp to the novel binary eutectic solvent solution is 0.1 g: (1.5-2.5) mL, and fully and uniformly mixing to obtain a mixture; subjecting the mixture to ultrasonic treatment at 55-65 deg.C for 40-60min, centrifuging, and collecting precipitate; drying the precipitate to constant weight to obtain deastringent dragon fruit stem pulp;
the novel binary eutectic solvent comprises the following components in percentage by weight: betaine: tryptophan ═ 2-3: 1;
the novel binary eutectic solvent solution is prepared by adding water into the novel binary eutectic solvent, and the water content is 30-40%;
4) blanching: placing the dragon fruit stem pulp obtained in the step above in ohmic heating, performing instantaneous treatment for 100-120s at the temperature of 50-60 ℃, the voltage of 80-100V and the electric field frequency of 145-155 Hz;
5) pre-freezing: placing the dragon fruit stem pulp obtained in the above step into a mould, and placing into a mould for freezing and shaping at-20- -30 ℃ for 14-16h or at-70- -80 ℃ for 6-8 h;
6) boiling: taking fresh jasmine, drying at 50-60 ℃, adding purified water according to the solid-to-liquid ratio of 1 (4-6), heating and decocting for 6-8h to obtain jasmine mixed liquid;
uniformly mixing 35-45% of brown sugar, 10-15% of honey, 10-20% of konjac flour, 1-5% of citric acid and the balance of water in mass ratio to obtain auxiliary materials;
adding auxiliary materials with the mass ratio of 2-4% into the jasmine mixed solution, heating to 60-70 ℃, and uniformly stirring in vacuum to obtain a jasmine concentrated solution;
7) embedding: compounding green banana resistant starch nanoparticles and calcium chloride as an inner wall embedding material, and performing secondary embedding by using chitosan with acetylation rate of 65-75% as an outer wall embedding material to obtain the bead-blasting jasmine flower sauce; wherein the first embedding is carried out by mixing green banana resistant starch nanoparticles and calcium chloride according to a mass ratio of 1: (20-25) compounding to be used as an inner wall embedding material, and carrying out primary embedding on the jasmine concentrated solution, wherein the embedding proportion is 1.5-2.5 g/kg; the second embedding, namely, chitosan with the acetylation rate of 65-75% is used as an outer wall embedding material, and the jasmine concentrated solution after the primary embedding is embedded again, wherein the embedding proportion is 3-4 g/kg;
8) shaping: placing the bead-blasting type jasmine sauce in a mold, and performing high-voltage pulse electric field-low-temperature shaping for 4-6h under the conditions that the electric field intensity is 30-40kV/cm, the pulse number is 7-10, the pulse frequency is 2500-;
9) puffing: carrying out low-temperature freeze-drying combined intermittent airflow pressurization and expansion treatment on the dragon fruit stem pulp obtained in the step 5), and carrying out primary expansion on the dragon fruit stem pulp by taking helium as a medium under the conditions of expansion temperature of 55-60 ℃, expansion pressure of 1.2-1.6MPa and pressurization time of 5-10 min; instantaneously relieving pressure, and performing secondary puffing after 4-6min to obtain dragon fruit stem crisp chips;
10) seasoning: placing a piece of dragon fruit stem crisp chip between two pieces of jasmine flower sauce to form a sandwich structure;
11) packaging: cutting the dragon fruit stem sandwich crisp chips into small blocks of 2.5cm x2.5cm, and then performing independent modified atmosphere packaging.
2. The processing method of the dragon fruit stem sandwich crisp chips as claimed in claim 1, which is characterized in that: the size of the die in the step 5) is 1.0m x1.0m x0.5cm.
3. The processing method of the dragon fruit stem sandwich crisp chips as claimed in claim 1, which is characterized in that: stirring at uniform speed in vacuum in the step 6), wherein the vacuum degree is 60-80kPa, and the stirring speed is 5-10 r/min.
4. The processing method of the dragon fruit stem sandwich crisp chips as claimed in claim 1, which is characterized in that: the embedding in the step 7) is carried out, and the particle size of the banana resistant starch nano-particles is 50-100 nm.
5. The processing method of the dragon fruit stem sandwich crisp chips as claimed in claim 1, which is characterized in that: the size of the mould in the step 8) is 1.5m x 1.5.5 1.5m x 0.2.2 cm.
6. The dragon fruit stem sandwich crisp chip is characterized in that: the pitaya stem sandwich crisp chip is obtained by adopting the processing method of any one of claims 1 to 5.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011517312.1A CN112617150B (en) | 2020-12-21 | 2020-12-21 | Dragon fruit stem sandwich crisp chip and processing method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011517312.1A CN112617150B (en) | 2020-12-21 | 2020-12-21 | Dragon fruit stem sandwich crisp chip and processing method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
CN112617150A true CN112617150A (en) | 2021-04-09 |
CN112617150B CN112617150B (en) | 2023-05-02 |
Family
ID=75320330
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202011517312.1A Active CN112617150B (en) | 2020-12-21 | 2020-12-21 | Dragon fruit stem sandwich crisp chip and processing method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112617150B (en) |
Citations (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102669591A (en) * | 2012-05-08 | 2012-09-19 | 陕西恒康生物科技有限公司 | Functional food containing banana peel and preparation method thereof |
CN102987282A (en) * | 2012-10-22 | 2013-03-27 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing ultra-fine natural banana resistant starch |
CN103211177A (en) * | 2013-03-07 | 2013-07-24 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing a freeze-drying crisp fruit and vegetable piece |
CN103320419A (en) * | 2013-05-24 | 2013-09-25 | 华南农业大学 | Co-immobilized gel particles applied to high osmotic pressure environment food and application of co-immobilized gel particles |
CN103652708A (en) * | 2013-12-05 | 2014-03-26 | 中国农业科学院农产品加工研究所 | Pitaya crisp sheets and preparation method thereof |
CN104522569A (en) * | 2015-02-09 | 2015-04-22 | 吴海军 | Instant pitaya peel chips and preparation method thereof |
CN105661513A (en) * | 2016-01-21 | 2016-06-15 | 安徽农业大学 | Pitaya stem powder difficult in moisture absorption and production method thereof |
CN105685869A (en) * | 2016-01-21 | 2016-06-22 | 安徽农业大学 | Dragon fruit stem chewable tablets and preparation method thereof |
CN106376893A (en) * | 2016-08-31 | 2017-02-08 | 安徽天美食品有限公司 | Pitaya-flavored sandwich pecan kernels and production method thereof |
CN108157757A (en) * | 2017-12-28 | 2018-06-15 | 贺州智桂生物科技有限公司 | The method for preparing dried Chinese gooseberry |
CN109998056A (en) * | 2019-04-19 | 2019-07-12 | 王建恒 | A kind of production method of sandwich crispy date |
CN110876466A (en) * | 2019-12-23 | 2020-03-13 | 广西壮族自治区农业科学院 | Pitaya residue and seed puffed crisp chip and processing method thereof |
CN111493146A (en) * | 2020-04-22 | 2020-08-07 | 广西壮族自治区农业科学院 | Preparation method of jasmine-flavored persimmon fermented milk |
CN111513227A (en) * | 2020-04-23 | 2020-08-11 | 广西壮族自治区农业科学院 | Processing method of dragon fruit instant powder |
-
2020
- 2020-12-21 CN CN202011517312.1A patent/CN112617150B/en active Active
Patent Citations (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102669591A (en) * | 2012-05-08 | 2012-09-19 | 陕西恒康生物科技有限公司 | Functional food containing banana peel and preparation method thereof |
CN102987282A (en) * | 2012-10-22 | 2013-03-27 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing ultra-fine natural banana resistant starch |
CN103211177A (en) * | 2013-03-07 | 2013-07-24 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing a freeze-drying crisp fruit and vegetable piece |
CN103320419A (en) * | 2013-05-24 | 2013-09-25 | 华南农业大学 | Co-immobilized gel particles applied to high osmotic pressure environment food and application of co-immobilized gel particles |
CN103652708A (en) * | 2013-12-05 | 2014-03-26 | 中国农业科学院农产品加工研究所 | Pitaya crisp sheets and preparation method thereof |
CN104522569A (en) * | 2015-02-09 | 2015-04-22 | 吴海军 | Instant pitaya peel chips and preparation method thereof |
CN105661513A (en) * | 2016-01-21 | 2016-06-15 | 安徽农业大学 | Pitaya stem powder difficult in moisture absorption and production method thereof |
CN105685869A (en) * | 2016-01-21 | 2016-06-22 | 安徽农业大学 | Dragon fruit stem chewable tablets and preparation method thereof |
CN106376893A (en) * | 2016-08-31 | 2017-02-08 | 安徽天美食品有限公司 | Pitaya-flavored sandwich pecan kernels and production method thereof |
CN108157757A (en) * | 2017-12-28 | 2018-06-15 | 贺州智桂生物科技有限公司 | The method for preparing dried Chinese gooseberry |
CN109998056A (en) * | 2019-04-19 | 2019-07-12 | 王建恒 | A kind of production method of sandwich crispy date |
CN110876466A (en) * | 2019-12-23 | 2020-03-13 | 广西壮族自治区农业科学院 | Pitaya residue and seed puffed crisp chip and processing method thereof |
CN111493146A (en) * | 2020-04-22 | 2020-08-07 | 广西壮族自治区农业科学院 | Preparation method of jasmine-flavored persimmon fermented milk |
CN111513227A (en) * | 2020-04-23 | 2020-08-11 | 广西壮族自治区农业科学院 | Processing method of dragon fruit instant powder |
Non-Patent Citations (2)
Title |
---|
何全光等: "不同工艺制备火龙果粉中红色素稳定性的研究", 《热带作物学报》 * |
周丽屏等: "火龙果茎的生物活性成分及其开发应用前景", 《食品研究与开发》 * |
Also Published As
Publication number | Publication date |
---|---|
CN112617150B (en) | 2023-05-02 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103340366B (en) | Method for debittering and deodorizing rehydrated osmund head | |
CN100403942C (en) | Locust bean tea beverage and its preparing method | |
CN111685174A (en) | Fruit and vegetable preservative and preparation method thereof | |
CN111700253A (en) | Jelly and preparation method thereof | |
KR101711251B1 (en) | Lemon juice and pulp with lemon fruit tea manufacturing method | |
KR102120463B1 (en) | Process for preparing kalguksu noodle with Hippophae rhamnoides | |
KR102120461B1 (en) | Process for preparing cold noodle with Hippophae rhamnoides | |
CN112617150B (en) | Dragon fruit stem sandwich crisp chip and processing method thereof | |
CN115590124A (en) | Preparation method of soft pear compound beverage | |
CN106942657B (en) | Green date fruit paste and preparation method thereof | |
KR20100138842A (en) | Method for extracting dropwort liquid and beverage produced by the same | |
CN107836675A (en) | A kind of jerusalem artichoke can and preparation method thereof | |
CN108669502B (en) | Method for preparing boiled bamboo shoots and boiled bamboo shoots prepared by same | |
KR20220066771A (en) | Method for producing powder containing sweet persimmon and method for producing powdered food using the same | |
KR100517551B1 (en) | Glutinous rice jelly containing natural food coloring agent and preparing method thereof | |
CN105285296A (en) | Almond hard candy and preparation method | |
CN110810787A (en) | Instant wisteria fruit kernels | |
KR102380588B1 (en) | Method for manufacturing herbal medicine pear mixed drink containing cube-shaped pear chips | |
KR20080039228A (en) | The method of the psidium guava functional food | |
KR102594349B1 (en) | Manufacturing method of Wagashi using Blueberry | |
KR102325039B1 (en) | Method for producing hibiscus syriacus kimchi and hibiscus syriacus kimchi produced by the same method | |
KR102532452B1 (en) | Jerky for increasing immunity and enhancing protein and manufacturing methods thereof | |
CN107156273A (en) | A kind of seedless fruit of date plum dried fruit preparation technology | |
CN105918590A (en) | Anti-cancer candy and preparation method thereof | |
Oly-Alawuba et al. | Evaluation of Nutrient, Antinutrient and Phytochemical Properties of Noni Fruit (Morinda citrifolia) Concentrate, Pulp, and Seed |
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 | ||
GR01 | Patent grant | ||
GR01 | Patent grant |