CN112617150A - Pitaya stem sandwich crisp chip and processing method thereof - Google Patents
Pitaya stem sandwich crisp chip and processing method thereof Download PDFInfo
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- 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
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- dragon fruit
- fruit stem
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- 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
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—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.
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