CN1225200C - Method for producing atmosphere heat drying and vacuum oil frying combined dewatered fruit and vegetable crisp chip - Google Patents
Method for producing atmosphere heat drying and vacuum oil frying combined dewatered fruit and vegetable crisp chip Download PDFInfo
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- CN1225200C CN1225200C CNB2003101127459A CN200310112745A CN1225200C CN 1225200 C CN1225200 C CN 1225200C CN B2003101127459 A CNB2003101127459 A CN B2003101127459A CN 200310112745 A CN200310112745 A CN 200310112745A CN 1225200 C CN1225200 C CN 1225200C
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Abstract
The present invention relates to a method for manufacturing crisp fruit-vegetable slices by jointly dewatering (normal-pressure heat drying and vacuum frying), which belongs to the technical field of manufacturing fruit-vegetable food. In the present invention, the method for manufacturing crisp fruit-vegetable slices has the following main processes: after raw material, such as vegetables, fruits and edible fungi, etc., are pretreated with the steps of selection, washing, peeling (decoring), slicing, blanching for killing enzyme, etc., in a conventional mode, the raw material is treated with normal-pressure heat drying, frying dewatering, centrifugal deoiling, seasoning and packing. Because the present invention adopts the new technology for jointly dewatering by normal-pressure heat drying and vacuum frying in advance, and adds the step of pre-dewatering in the prior period, the crisp vacuum-fried fruit-vegetable slice has the characteristics of low oil content, short frying time and beautiful initial appearance.
Description
Technical field
The fruit and vegetable crisp chip manufacture method of a kind of normal pressure heated drying and vacuum frying combined dehydration the invention belongs to the fruit-vegetable food processing technique field, relates to fruits and vegetables ' dehydration, fried food processing.
Background technology
The fried technology of normal pressure is to carry out under higher oil temperature (160-220 ℃), though process time is short, and the easy variable color coking of product, original local flavor, nutritional labeling all can considerable damages, and frying oil is rapidly rotten, has a strong impact on the quality of product.
The vacuum frying technology is to carry out food processing under lower temperature (80-100 ℃) and higher vacuum (0.08-0.098MPa), this process can alleviate even avoid the oxidation of food in high temperature process, therefore the color and luster, local flavor and the nutrition that keep existing product are fit to the processing of leisure food.The fast dewatering process is followed in vacuum frying simultaneously, therefore also is widely used in the drying processing of fruit and vegetable crisp chip.But because fruits and vegetables all contain higher moisture (being generally 80-98% wet basis moisture content); in the traditional vacuum frying course; a large amount of evaporations rapidly of moisture usually can cause the gross distortion of fried product in the fruit and vegetable materials; simultaneously product has higher oil content (generally behind the centrifugation de-oiling also up to more than 30%), thereby has a strong impact on its quality.
Be the product gross distortions of avoiding causing owing to a large amount of evaporations rapidly of moisture in the fruit and vegetable materials, the resistance to deformation that United States Patent (USP) 4828859 (1989) adopts the method for freezing in advance vacuum frying again to carry out multiple fruits and vegetables is studied, and has obtained effect preferably.But disadvantage is because pre-freeze greatly reduces the thermal conductivity of raw material, causes the oil temperature to descend, and the vacuum frying dewatering time is prolonged.
Because the storage-stable of consumer and fried product all requires product to have lower oil content, so the technology of the reduction product oil content of developing target market needs is significant.At present mainly utilize surface coating technology and centrifugation de-oiling technology to reduce the oil content of fried product: 1) William etc. (1990) carries out raw material with the polyvinylpyrrolidone of high stability and films, and has reduced oil absorbency on original basis, and effect is better.Harish Kumar Sharma etal (1999), M.Rayner etal (2000), Susanne Albert etal scholars such as (2002) has carried out the research of various edible film-coatings respectively to the deep-seated oil deep-fried food, and has proved that these edible film-coatings have significant effect to the oil content that reduces product.But this method weak point is to film and also hinders the evaporation of moisture when stoping oil to infiltrate, therefore with the fruit and vegetable crisp chip product meeting significant prolongation process time of surface coating technology to dewatering more.2) the de-oiling effect one of traditional vacuum (0.08-0.098MPa) is the restriction that is subjected to centrifugal speed, the 2nd, and what can remove only is near the oil-containing of product surface, but the inside oil-containing that accounts for more than 80% is removed poor effect.
Shorten the vacuum frying time and mainly adopt the raising frying temperature to realize, but this method there is bad influence to nutritional labeling.
Summary of the invention
The fruit and vegetable crisp chip manufacture method that the purpose of this invention is to provide a kind of normal pressure heated drying and vacuum frying combined dehydration relates to dehydrated fruits and vegetables, fried food processing, can be used for the making of all kinds of fruit and vegetable crisp chips.
Technical solution
The main process that fruit and vegetable crisp chip is made among the present invention is: raw materials such as vegetables, fruit, edible mushroom are carried out routine earlier choose, wash, remove the peel (nuclear), section, blanching and go out after the preliminary treatment such as enzyme, carry out normal pressure heated drying, fried dehydration, centrifugation de-oiling, seasoning, packing.
The present invention adopts the manufacture method of a kind of heated drying of normal pressure in advance and vacuum frying combined dehydration, get moisture content known a certain amount of fruit and vegetable materials earlier as vegetables, fruit, edible mushroom etc., through selecting-cleaning-blanching (protecting look)-after draining, carry out pre-dried, promptly pass through (90-105 ℃ of hot blast, 7-15 minute): or microwave drying (700W, 2450MHz, 1-3 minute) or far-infrared ray drying (range 14-30cm, temperature of heating plate 200-250 ℃, be 3-5 minute drying time), by online weight measurement, the material moisture clearance behind the control heated drying is that 20 ± 5% of former moisture is determined the predrying concluding time.After predrying end, the characteristics of the follow-up vacuum frying of the present invention are: vacuum is 0.080-0.098Mpa in the deep fryer, after fried kettle temperature is 80-95 ℃, fried beginning in the fry basket immersion grease that contains fruit and vegetable materials, the fried time is relevant with raw material type and shape, and most of products are all finished fried about 8-20 minute.The concrete fried time can be observed the peephole of Fryer, shows fried end when bubble overflows when no longer including in the grease.At this moment, the primer fluid pressure device, fry basket breaks away from pasta, carries out centrifugation de-oiling (250-300rpm, 5-10 minute) under vacuum condition.Open big air cock, recover atmospheric pressure, open deep fryer then, take out fried product, carry out seasoning (salt, sugar, monosodium glutamate), packing.
The vacuum frying process belongs to a kind of medium dry run, and on the one hand grease makes the raw material fast dewatering as heat medium under the cooperation of vacuum, on the other hand, along with a large amount of vapourised greases of moisture can enter raw material rapidly, has improved the oil content of product significantly.In the vacuum frying process, the absorption of grease and moisture combining form are closely related.According to test analysis, the rapid absorption of grease often occurs in the stage that a large amount of fruits and vegetables free waters are removed, corresponding drying curve then occurs in constant rate drying period (this moment, the wet basis moisture content of raw material was generally 80-95%), the grease that absorb this moment accounts for the 70-80% of product oil content, therefore controls first key point of the oil suction in this stage for control vacuum frying product oil content.Carrying out along with dehydration, fruits and vegetables colloid water is evaporation thereupon also, corresponding drying curve then occurs in falling rate drying period (this moment, the wet basis moisture content of raw material was generally 5-80%), the grease that absorb this moment accounts for the 20-30% of product oil content, therefore controls second key point of the oil suction in this stage for control vacuum frying product oil content.
The present invention adopts dry all fruits and vegetables free waters and the fraction fruits and vegetables colloid water of removing earlier of hot blast (or microwave or far infrared), the water content of raw material should be controlled at about 80% of predrying preceding initial water content before fried, make vacuum frying process subsequently cross over the oil suction peak, favourable to reducing oil content significantly.According to test analysis, whether the hole that stays after the degree of absorption of grease and the water evaporates in the product opens relevant.In frying course, grease in time substitutes moisture evaporated, moves into therebetween under the still open state in hole.And the present invention adopts hot blast (or microwave or far infrared) drying to remove part fruits and vegetables moisture in advance, and grease fails in time to substitute moisture evaporated, and the hole that forms of having dewatered when fried subsequently is in closed condition, and this has also hindered the suction of grease.
The vacuum frying process is often owing to vacuum makes a large amount of gross distortions that evaporate the fruit and vegetable crisp chip product that causes rapidly of moisture.According to Clapeyron equation, vacuum is that the boiling point of water under the 0.095Mpa condition is approximately 36 ℃, therefore, and under condition of high vacuum degree, fruit and vegetable tablet only needs heating a little, its edge moisture just at first begins rapid evaporation, because internal moisture can not in time be replenished, the inhomogeneous evaporation of this moisture causes fried dried, the burned of superficial layer, when internal moisture reaches its boiling point, start vaporizer, but, often form bubble and surperficial shrinkage because its path is obstructed.The present invention adopts the predrying gross distortion that overcomes the fruit and vegetable crisp chip product that causes owing to a large amount of evaporations rapidly of moisture of normal pressure hot blast (or microwave or far infrared).
When the high-moisture percentage raw material is fried, can reduce frying temperature and influence vacuum, cause long and whole frying course of initial fried stage long partially, the present invention is fried again after adopting normal pressure hot blast (or microwave or far infrared) predrying, the raw material moisture content is reduced, whole process is shortened, save time and energy consumption about 1/3.
Beneficial effect of the present invention:
Compare with the background technologies of the product gross distortion of avoiding causing owing to a large amount of evaporations rapidly of moisture in the fruit and vegetable materials, the present invention adopts not pre-freeze and pre-dried method, can keep the original shape of product equally, overcome the disadvantage that background technology is utilized the reduction raw material thermal conductivity that pre-freeze produces.
Compare with the background technology that reduces the product oil content, the present invention utilizes pre-dried method to control 2 crucial oil suction peaks in the product vacuum frying dehydration, and background technology is filmed and the problem of simple traditional vacuum de-oiling poor effect thereby overcome.
Comprehensive and opinion is compared with background technology, the present invention is by the solid content of hot blast (or microwave or far infrared) dry pre-dehydration raising vacuum frying product, thus under the prerequisite that does not reduce the raw material thermal conductivity effect of acquisition product resistance to deformation; Under the prerequisite that does not hinder water evaporates, obtain the significant effect that reduces the product oil content; Simultaneously under the very short prerequisite of pre-dewatering time the vacuum frying time shorten near half.The fruit and vegetable crisp chip fat content that this law is produced is low, and product design is smooth, and is indeformable, has long storage period, and process time is short, and production cost is low, can farthest keep the original color and luster of product, local flavor and nutritive value.
The specific embodiment
Embodiment 1: drying mode is the production of the vacuum frying crisp carrot sheet of heated-air drying in advance
Fresh carrot 30Kg (wet basis moisture content about 87%) at first through selecting, remove the peel, clean, cut into slices (1.5mm), (100 ℃ of blanchings, 2 minutes, 2% sodium chloride solution), drain then, carrying out hot air convection, predrying (actual conditions is: 95-100 ℃, 7-15 minute drying time), dewater to the 24Kg.Take out and carry out vacuum frying, fried condition is: vacuum 0.090-0.098Mpa, and temperature 90-95 ℃, fried time 8-10 minute, observe through peep hole, when overflowing, bubble shows fried end when no longer including in the grease.Centrifugation de-oiling (centrifugal speed 300rpm) discharging after 5 minutes under vacuum state then, this moment about 5 kilograms of finished product, wherein moisture content is about about 3%, oil content about 25%.Pack with all size high density polyethylene (HDPE) bag as required after filling nitrogen (99.99% purity) after the seasoning again (sodium chloride 0.1%, monosodium glutamate 0.2-0.4%, sugared 5-6%).
Embodiment 2: drying mode is the production of the vacuum frying crisp mushroom chips of microwave drying in advance
New fresh mushroom 30Kg (wet basis moisture content about 90%) select, clean, cut into slices (3mm), protect look (0.2 ‰ sodium sulfites, 0.5% malic acid), blanching (90 ℃, 2 minutes), microwave is predrying approximately to the 24Kg, condition is: power 700W, 2450MHz, 1-3 minute drying time.Take out and carry out vacuum frying, fried condition is identical with embodiment 1 with technology, (the sodium chloride 0.1% of seasoning after the discharging, monosodium glutamate 0.2-0.4%, sugar 5-6%, pepper powder 0.05%), fill nitrogen (99.99% purity) with all size clad aluminum foil bag as required again and pack.
Embodiment 3: drying mode is the production of the vacuum frying apple crisp slices of far-infrared ray drying in advance
Fresh apple 30Kg (wet basis moisture content about 88%) select, clean, cut into slices (1.5mm), protect look (0.2 ‰ sodium sulfites, 0.5% malic acid), (100 ℃ of blanchings, 2 minutes), the far-infrared ray drying condition is: range 14-30cm, temperature of heating plate 200-250 ℃, be 3-5 minute drying time.Far infrared is predrying approximately to the 24Kg, takes out and carries out vacuum frying, and fried condition is identical with embodiment 1 with technology, seasoning after the discharging (monosodium glutamate 0.2-0.4%, sugared 5-6%) is because the easy moisture absorption of apple crisp slices, packing should adopt the metal can packing, adds conventional oxygen absorbent simultaneously in packing.
Claims (2)
1. the manufacture method of a fruit and vegetable crisp chip, main process is: with fruit and vegetable materials choose earlier, wash, enzyme, normal pressure heated drying, fried dehydration, centrifugation de-oiling, seasoning, packing are gone out in peeling and/or stoning, section, blanching, it is characterized in that fried dehydration adopts normal pressure heated drying and vacuum frying combined dehydration in advance;
Normal pressure heated drying in advance: the hot air convection drying that adopts 90-105 ℃, 7-15 minute, or 700W, 2450MHz, 1-3 minute microwave drying, or the far-infrared ray drying of range 14-30cm, temperature of heating plate 200-250 ℃, 3-5 minute, the material moisture clearance behind the control heated drying is 20 ± 5% of a former moisture;
Vacuum frying: temperature is 80-95 ℃, and vacuum is 0.080-0.098Mpa, fried time 8-20 minute, by observing the peephole of Fryer, shows fried end when bubble overflows when no longer including in the grease;
Centrifugation de-oiling: 250-300rpm, 5-10 minute.
2. manufacture method according to claim 1 is characterized in that fruit and vegetable materials is vegetables, fruit or edible mushroom.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2003101127459A CN1225200C (en) | 2003-12-22 | 2003-12-22 | Method for producing atmosphere heat drying and vacuum oil frying combined dewatered fruit and vegetable crisp chip |
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| CNB2003101127459A CN1225200C (en) | 2003-12-22 | 2003-12-22 | Method for producing atmosphere heat drying and vacuum oil frying combined dewatered fruit and vegetable crisp chip |
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| CN1225200C true CN1225200C (en) | 2005-11-02 |
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Cited By (1)
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| CN103238801A (en) * | 2013-05-17 | 2013-08-14 | 宁波素子园八味食品有限公司 | Preparation method of seasoning burdock crisp chips through microwave-assisted efficient vacuum frying |
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2003
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238801A (en) * | 2013-05-17 | 2013-08-14 | 宁波素子园八味食品有限公司 | Preparation method of seasoning burdock crisp chips through microwave-assisted efficient vacuum frying |
| CN103238801B (en) * | 2013-05-17 | 2014-07-09 | 宁波素子园八味食品有限公司 | Preparation method of seasoning burdock crisp chips through microwave-assisted efficient vacuum frying |
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| CN1554274A (en) | 2004-12-15 |
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