CN103766799B - A kind of production method of Fedtsch apple crisp slices - Google Patents
A kind of production method of Fedtsch apple crisp slices Download PDFInfo
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G2220/00—Products with special structure
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- A—HUMAN NECESSITIES
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Abstract
The present invention relates to a kind of production method of Fedtsch apple crisp slices, with fresh, Fedtsch apple without insect pest is raw material, through cleaning, machine barking, section, Fedtsch apple flakes after section carries out as follows: protect look, blanching, leaching sugar, freezing processing, once expanded, secondary puffing, dry, the final obtained Fedtsch apple flakes of cooling, the production method of Fedtsch apple of the present invention, adopt once expanded and secondary puffing United Technologies, accelerate scattering and disappearing of Fedtsch apple flakes internal moisture, add the puffed degree of Fedtsch apple flakes, reduce drying time, improve the crisp degree of product, once expanded and secondary puffing of the present invention, all adopt and heat from the rear and front end of Bulking tank internal heater simultaneously, change material in original Bulking tank to be heated uneven situation, improve the yield rate of product, yield rate reaches to 98%, improve the color and luster of product.
Description
Technical field
The present invention relates to a kind of production method of Fedtsch apple crisp slices, belong to food processing technology field.
Background technology
Fedtsch apple (Plumleafcrab), has another name called red calophyllum inophyllum, another name Chinese catalpa, Hai Hong etc., rose family Malus.Containing carbohydrate, multivitamin and organic acid, containing strong fresh Malus spectabilis fragrance, the intracellular fluid of supplementary human body can be helped, thus there is the effect promoted the production of body fluid to quench thirst, vitamin, organic acid and content of tannin comparatively horn of plenty in calophyllum inophyllum, can help stomach and intestine to digest food, has fat-reducing of making light of one's life by commiting suicide, opens effect of spleen stomach invigorating, therefore can be used for the disease for the treatment of indigestion dyspeptic abdominal distention, the sweet micro-acid of Malus spectabilis taste, in Gan Nenghuan, acid energy inducing astrigency, there is convergence stopping leak, with the function stopping dysentery, diarrhea of having loose bowels can be treated, stool wards off the illnesss such as thin, above-mentioned effect makes Malus spectabilis have good food therapy health effect, but fresh calophyllum inophyllum organic acid and content of tannin higher, mouthfeel is sour and astringent, be unsuitable for eating raw, because water content is high apt to deteriorate rotten, be not easy to store, generally fresh Fedtsch apple flakes is cooked pulp, fruit juice or be fermented into fruit vinegar or fruit wine, but mostly add anticorrisive agent in process of production, stabilizing agent, sweetener, the auxiliary materials such as compound essence, the interpolation of too much auxiliary material, product is made to lose original local flavor and nutritional labeling, have impact on the pure natural taste of product.
China Patent No. is that 200710149307.8 disclose a kind of red peace, yellow peaceful calophyllum inophyllum does manufacture craft, belongs to a kind of dry fruit processing method.Its technological process for-collect raw material → select classification → clean dirt → go seed section → dosing immersion → sulphuring process → dewatered drying → mix batching to dry → sort packaging again.Wherein dosing composition is in water, add salt 2%, tartaric acid 1 ‰, sulfurous acid 1 ‰.The composition of batching is in the water of dried fruit weight 10%, add the strawberry jam of 5%, honey element, the honey of 1%, the food starch of 0.7% of 3 ‰.The Malus spectabilis dried fruit made by this technique, bright in colour, sweet and sour taste, good mouthfeel.This patent with the addition of too much auxiliary material in process of production, the natural fragrance of calophyllum inophyllum and taste are had a strong impact on, add in production process and have employed sulphuring process, although the color and luster of Malus spectabilis can be kept to a certain extent, never degenerate, do not damage by worms, extend the shelf-life, but in the product after stove drying, sulfur dioxide remains in a large number, seriously exceed food hygienic standard regulation, have a strong impact on the nutritional labeling of product, pollution to a certain degree can have been caused to environment in stove drying process.
Green, natural fruit and vegetable crisp chip processing is that a new trend, particularly product of garden stuff processing industry does not add any additive in process.Pressure-difference and puffing technology produces fruit and vegetable crisp chip with the welcome by consumers in general in the advantage of uniqueness at home and abroad market, not containing grease in the fruit and vegetable crisp chip product that pressure-difference and puffing is produced, there is low fat, low in calories, high microsteping, do not add Prof. Du Yucang additive, green health and easy to carry, holding time is long, maintain the original color and luster of fruits and vegetables, vitamin content and nutritional labeling greatly, and cost of equipment drops into little, energy consumption is low, with short production cycle.
Chinese patent CN100407946C(application number: 200510042975.1) announced a kind of method that microwave-pressure differential process produces expanded apple crisp slices or fourth take fresh apple as the procedure of processing that raw material produces apple crisp slices or fourth: get the raw materials ready, clean, remove the peel stoning, section or fourth, press down enzyme and protect look, Thermal dehydration, microwave pre-puffed, conditioning, pressure-difference and puffing, cooling; Chinese patent CN1111014C(application number: 99106580.8) announced a kind of production method of cryogenic vacuum puffed vegetable fruit crisp slice, the steps such as the method comprises section, protects look, dehydration, low temperature expanding, shaping, achieve carry out at low temperatures expanded, fruit and vegetable crisp chip after expanded saves the original local flavor of fruits and vegetables, and concentrates the nutritional labeling of fresh fruit, vitamin, mineral matter and trace element; But the fruit and vegetable crisp chip after above method is expanded does not have the process of subsequent treatment, fruit and vegetable crisp chip after high temperature puffing, vapours is all gathered in fruit and vegetable crisp chip, under negative pressure state, the vapours in fruit and vegetable crisp chip is loose does not go out, and the fruit and vegetable crisp chip after cool drying has the craping deform even phenomenon of distortion, have impact on the attractive in appearance of product, distribution of steam in addition in fruit and vegetable crisp chip is also uneven, and dried fruit and vegetable crisp chip hardness is comparatively large, not crisp; Just once expanded, and at high temperature humidity discharging, cause the puffed degree of dilated product to reduce.Existing Bulking tank comprises steam generator, the electric pneumatic control cabinet of instrument, vavuum pump, air compressor machine, vacuum tank, Bulking tank, heater and cooling system composition, and the design of its volume of described vacuum tank is at least greater than 5 times of Bulking tank volume; Bulking tank, be provided with the heater of sandwich construction in it, heater is multilayer tubular structures, during heating, in heater, steam is injected by steam generator, existing mode of heating is all pass into vapours from the rear end of heater to heat, thus temperature in Bulking tank is raised, when vapours reaches front end from the rear end of heater, thermal losses causes heater head temperature lower, before and after temperature uneven with to cause material to be heated uneven, affect material color and luster, the yield rate of product is also lower.
Summary of the invention
For the deficiencies in the prior art, the invention provides a kind of production method of Fedtsch apple crisp slices, this production method greatly improves the yield rate of product, and yield rate reaches to 98%, maintains the original color and luster of Fedtsch apple and nutritional labeling, and more crisp.
Technical scheme of the present invention is as follows:
A production method for Fedtsch apple crisp slices, with fresh, without the Fedtsch apple of insect pest for raw material, through cleaning, machine barking, section, the Fedtsch apple flakes after section carries out as follows:
(1) look is protected: the Fedtsch apple after peeling, axial slices, the Fedtsch apple flakes thickness 3 ~ 5mm be cut into; Solution of sodium bisulfite Fedtsch apple flakes being put into quality 1 ‰ ~ 3 ‰ soaks 20-30min;
(2) blanching: the Fedtsch apple flakes scalding 30s ~ 60s of 100 DEG C ~ 120 DEG C step (1) handled well, drains away the water; Blanching is conducive to killing bacterium in pulp and makes flesh cell dead;
(3) leaching sugar: the Fedtsch apple flakes after blanching being put into concentration is that the white granulated sugar solution of 15-20wt% soaks 20-24h, increase solid content, Fedtsch apple flakes clear water after immersion rinses, and gets rid of the white granulated sugar on Fedtsch apple flakes surface, drains away the water;
(4) the Fedtsch apple flakes after step (3) leaching sugar is carried out freezing processing;
(5) once expanded: in the Fedtsch apple flakes loading Bulking tank after freezing, to carry out pressure-difference and puffing, be evacuated to vacuum tank pressure-0.09MPa ~-0.1MPa, heating while puffing tank makes temperature in Bulking tank rise to 75 DEG C ~ 80 DEG C, opening pressurization valve makes Bulking tank pressure increase to 0.1MPa ~ 0.35MPa, when temperature and pressure is stablized, open the Pneumatic vacuum valve between Bulking tank and vacuum tank, in Bulking tank, instant decompression is to vacuum state, Fedtsch apple flakes is carried out once expanded;
(6) secondary puffing: once after expanded end, close the Pneumatic vacuum valve between Bulking tank and vacuum tank, open the air intake valve of Bulking tank, after pressure recover in Bulking tank to normal pressure, close air intake valve, be evacuated to vacuum tank pressure-0.1MPa, heating make temperature in Bulking tank rise to 75 DEG C, pressure increase to 0.2MPa, when temperature and pressure is stablized, open the Pneumatic vacuum valve between Bulking tank and vacuum tank, make Fedtsch apple flakes carry out secondary puffing; Secondary puffing, mainly in order to increase puffed degree, accelerating scattering and disappearing of apple internal moisture, reducing drying time;
(7) dry: to enter dry run after secondary puffing completes, temperature in Bulking tank is down to 60 DEG C ~ 65 DEG C, vacuum dehydration 1 ~ 3h;
(8) cool: Bulking tank is lowered the temperature, makes the temperature in Bulking tank be down to 30-45 DEG C,
(9) feeding, packaging: recover after normal pressure until Bulking tank, open Bulking tank and take out crisp Fedtsch apple flakes, carries out weighing, inflated with nitrogen packaging immediately.
The present invention is preferred, humidity discharging process is carried out again after above-mentioned steps (7) drying, described humidity discharging treatment step is as follows: first close the Pneumatic vacuum valve between Bulking tank and vacuum tank, after closing completely, open the return air valve of Bulking tank tank deck again, then the air final vacuum degree being drawn through filter in Bulking tank declines gradually, when the Pressure Drop in Bulking tank is to normal pressure, close the return air valve of Bulking tank tank deck, open Pneumatic vacuum valve, gas in Bulking tank and in Fedtsch apple flakes enters vacuum tank, then air compressor is passed through, gas in vacuum tank is extracted out by water pump and lobe pump, repeat above-mentioned humidity discharging step 2 ~ 3 time, humidity discharging can reduce the moisture inside and outside Fedtsch apple flakes, improves the puffed degree of Fedtsch apple flakes simultaneously.
Preferred according to the present invention, in above-mentioned steps (3) leaching sugar be by blanching after Fedtsch apple flakes to put into concentration be that the white granulated sugar solution of 16-18wt% soaks 24h.
Preferred according to the present invention, the freezing processing described in above-mentioned steps (4) is by Fedtsch apple flakes freezing 20 ~ 24h at-10 DEG C ~-18 DEG C temperature.The freezing raising contributing to products'texture characteristic.
Preferred according to the present invention, in above-mentioned steps (5), once expanded heating makes temperature in Bulking tank rise to 75 DEG C ~ 80 DEG C, open heating valve to carry out heating from the rear and front end of Bulking tank internal heater simultaneously, described front end heating-up temperature is 75 ~ 80 DEG C, and rear end heating-up temperature is 70 ~ 75 DEG C.Experiment proves to heat from the rear and front end of Bulking tank internal heater simultaneously, and substantially increase the yield rate of product, yield rate reaches to 98%.
Preferred further, described front end heating-up temperature is 75 DEG C, and rear end heating-up temperature is 70 DEG C.
Preferred further, above-mentioned steps (5), described is once puffed to: be evacuated to vacuum tank pressure-0.1MPa, open heating valve to heat from the rear and front end of Bulking tank internal heater simultaneously, described front end heating-up temperature is 80 DEG C, rear end heating-up temperature is 75 DEG C, until temperature rises to 80 DEG C in Bulking tank, Bulking tank pressure increase is to 0.35MPa, when temperature and pressure is stablized, open the Pneumatic vacuum valve between Bulking tank and vacuum tank, in Bulking tank, instant decompression is to vacuum state, Fedtsch apple flakes is carried out once expanded.
Preferred according to the present invention, above-mentioned steps (6), described secondary puffing, it is heat from the rear and front end of Bulking tank internal heater that heating makes temperature in Bulking tank rise to 75 DEG C simultaneously, described front end heating-up temperature is 70 ~ 75 DEG C, and rear end heating-up temperature is 70 ~ 75 DEG C, further preferably, described front end heating-up temperature is 70 DEG C, and rear end heating-up temperature is 75 DEG C.
Preferred according to the present invention, preferably, pressure during described step (7) vacuum dehydration is-0.1Mpa.
Above step (5)-(8) are all carried out in pressure-difference and puffing device, and pressure-difference and puffing device mainly comprises Bulking tank, vacuum tank, steam generator, vavuum pump, air compressor machine, heater, vacuum butterfly valve and cooling system and pump and attemperating unit.The design of its volume of vacuum tank is at least greater than 5 times of Bulking tank volume; Bulking tank, is provided with the heater of sandwich construction in it, heater is multilayer tubular structures, and pressure-difference and puffing device can be buied in market.The present invention is on existing basis, increase front end heating steam import, also namely in increase front end, the front end heating steam import of heater, the heating steam makeup of the imports in front end is identical with the existing rear end heating steam makeup of the imports, heat from the rear and front end of Bulking tank internal heater simultaneously, employing vapours heats, front end heating-up temperature is 75 ~ 80 DEG C, rear end heating-up temperature is 70 ~ 75 DEG C, before and after Bulking tank, to contribute to material heating temperature in tank even in heating, substantially increase the yield rate of product, maintain the original color and luster of Fedtsch apple and nutritional labeling simultaneously.
Compared with the prior art, its main advantage is in the present invention:
1, the production method of Fedtsch apple of the present invention, adopt once expanded and secondary puffing United Technologies, temperature 80 DEG C in Bulking tank time once expanded, Bulking tank pressure 0.35MPa, temperature 75 DEG C in Bulking tank during secondary puffing, pressure 0.2MPa, accelerate scattering and disappearing of Fedtsch apple flakes internal moisture, add the puffed degree of Fedtsch apple flakes, reduce drying time, improve the crisp degree of product, originally add Fedtsch apple puffed degree, accelerate scattering and disappearing of Fedtsch apple internal and surface moisture, decrease the vacuum dehydration time.The once expanded and secondary puffing of invention can not make the fragmentation of Fedtsch apple flakes, the craping deform even phenomenon of distortion, contributes to the yield rate improving product simultaneously.
2, once expanded and secondary puffing of the present invention, all adopt and heat from the rear and front end of Bulking tank internal heater simultaneously, change material in original Bulking tank to be heated uneven situation, greatly improve the yield rate of product, yield rate reaches to 98%, improves color and luster and the puffed degree of product, eliminates original sour and astringent mouthfeel, sugariness is moderate, sweet and sour taste.
4, the present invention adopts humidity discharging process after the cooling period, and the shape being more conducive to dilated product is fixed, and avoids the phenomenon that at high temperature humidity discharging causes product puffed degree to reduce.
5, pressure-difference and puffing process of the present invention, in puffing process, Fedtsch apple flakes scatters and disappears because of the instant vaporization of organization internal moisture, and causing in raw cell or the uniform alveolate texture of iuntercellular expansion formation, is that product has good crisp brittleness.
6, the production method of Fedtsch apple crisp slices of the present invention, to raw material directly expanded, dry, humidity discharging, farthest maintain the original vitamin ingredients of Fedtsch apple flakes, other nutritional labelings and local flavor, any additive is not added in its production process, green health, the holding time is grown and maintains the original color and luster of Fedtsch apple.All-ages.
7, present invention process simple, easy to operate, be easy to control, be conducive to popularization and the utilization of technology.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described, but institute of the present invention protection domain is not limited thereto.
The model that the fruit and vegetable dilated drying machine of the changing temperature-pressure-difference used in embodiment is sold in Tianjin Qin De new material Science and Technology Ltd.: on the fruit and vegetable dilated drying machine basis of changing temperature-pressure-difference of QDPHl000-4, increase front end, the front end heating steam import of heater water back in Bulking tank, the heating steam makeup of the imports in front end is identical with the existing rear end heating steam makeup of the imports, heat from the rear and front end of Bulking tank internal heater simultaneously, adopt vapours heating.
Embodiment 1
The production method that Fedtsch apple flakes is crisp, step is as follows:
1, Feedstock treating: get fresh, without the Fedtsch Malus spectabilis of insect pest, machine barking;
2, cut into slices: the Fedtsch apple after peeling, axial slices, slice thickness 3mm;
3, look is protected: solution of sodium bisulfite Fedtsch apple flakes being put into 2 ‰ protects look 30min;
4, blanching: protect the scalding 60s of 100 DEG C of the Fedtsch apple flakes after look, drain, kill bacteria also makes flesh cell dead, is beneficial to white granulated sugar and enters Fedtsch apple flakes;
5, it is that 20% white granulated sugar solution soaks 24h that the Fedtsch apple blade after blanching puts into concentration, increases solid content, improves its sweet taste, the Fedtsch apple flakes after immersion, washes the white granulated sugar on surface, drains;
6, by the Fedtsch apple flakes freezing 24h at-18 DEG C of temperature after immersion in step (5), the freezing raising contributing to products'texture characteristic;
7, once expanded: on the Fedtsch apple blade individual layer uniform spreading of 20 kilograms that step 6 is handled well each charging tray in Bulking tank, then load Bulking tank sealing, carry out pressure-difference and puffing; Open heating valve to heat from the rear and front end of Bulking tank internal heater simultaneously, front end heating-up temperature is 75 DEG C, and rear end heating-up temperature is 70 DEG C, when Bulking tank temperature reaches 75 DEG C, still have some vapor in the water back of heater, in Bulking tank, temperature rises to 80 DEG C; Open pressurization valve, Bulking tank pressure increase, to 0.35MPa, when temperature and pressure is stablized, starts air compressor, the pressure in vacuum tank is reduced, opens water pump, continue to vacuumize to vacuum tank; When pump handle vacuum tank pressure is evacuated to-0.09Mpa, opens lobe pump, further vacuum tank is vacuumized; When vacuum tank pressure reaches-0.1Mpa, open the Pneumatic vacuum valve between Bulking tank and vacuum tank, in Bulking tank, instant decompression is to vacuum state, Fedtsch apple flakes is carried out once expanded.
8, secondary puffing: once after expanded end, close Pneumatic vacuum valve, open Bulking tank jacking air valve, recover, after normal pressure, to close air intake valve until Bulking tank, when being evacuated to vacuum tank vacuum-0.1Mpa, open heating valve, heat from the rear and front end of Bulking tank internal heater simultaneously, described front end heating-up temperature is 70 DEG C, rear end heating-up temperature is 75 DEG C, makes temperature in Bulking tank rise to 75 DEG C; Open the pressurization valve of Bulking tank, pressure increase, to 0.2MPa, opens vacuum valve again, carries out secondary puffing.Secondary puffing, mainly in order to increase puffed degree, accelerating scattering and disappearing of Fedtsch apple internal moisture, reducing drying time;
9, dry: twice expanded complete after enter dry run, temperature in Bulking tank is down to 60 DEG C, vacuum dehydration 2h, pressure during vacuum dehydration is-0.1Mpa;
10, humidity discharging process is carried out again after drying, described humidity discharging treatment step is as follows: first close the Pneumatic vacuum valve between Bulking tank and vacuum tank, after closing completely, open the return air valve of Bulking tank tank deck again, then the air final vacuum degree being drawn through filter in Bulking tank declines gradually, when the Pressure Drop in Bulking tank is to normal pressure, close the return air valve of Bulking tank tank deck, open Pneumatic vacuum valve, gas in Bulking tank and in Fedtsch apple flakes enters vacuum tank, then air compressor is passed through, gas in vacuum tank is extracted out by water pump and lobe pump, repeat above-mentioned humidity discharging step 2 time, humidity discharging can reduce the moisture inside and outside Fedtsch apple flakes, improves the puffed degree of Fedtsch apple flakes simultaneously.Effect that is expanded, dry and humidity discharging is all the moisture in order to reduce Fedtsch apple blade, but drying mainly reduces the moisture on Fedtsch apple blade surface, and expanded and humidity discharging can reduce the moisture inside and outside Fedtsch apple flakes, improve the puffed degree of Fedtsch apple blade simultaneously;
11, cool: the valve of steam off water back, open SAPMAC method system and lower the temperature, make the temperature in Bulking tank drop to 40 DEG C;
12, feeding, packaging: close lobe pump, water ring pump, air compressor machine and vacuum valve etc. successively, open the air intake valve of expanded tank deck, recovers after normal pressure until Bulking tank, opens Bulking tank and take out crisp Fedtsch apple flakes, carries out immediately weighing, inflated with nitrogen packaging.
Two, the Fedtsch apple flakes crisp Quality Detection after expanded
Compared with the apple crisp slices adopting crisp of Fedtsch apple flakes obtaining of the inventive method and adopt prior art obtained, water content, puffed degree, brittleness, shelf-life and shape, color and luster, that Vc content carries out comparing result is as shown in table 1 below.Puffed degree, refer to source material expanded before with expanded after volume ratio.Result shows to remain the original color of fresh Fedtsch apple, local flavor and nutritional labeling through inventing crisp of obtained Fedtsch apple flakes, and eliminate original sour and astringent mouthfeel, sugariness is moderate, sweet and sour taste.
Table 1
Embodiment 2
With the production method of crisp of the Fedtsch apple flakes described in embodiment 1, difference is,
Once expanded in step 7, open heating valve and heat from the rear and front end of Bulking tank internal heater simultaneously, described front end heating-up temperature is 80 DEG C, rear end heating-up temperature is 75 DEG C, until temperature rises to 80 DEG C in Bulking tank, open pressurization valve, make Bulking tank pressure increase to 0.35MPa.
Secondary puffing in step 8, open heating valve and heat from the rear and front end of Bulking tank internal heater simultaneously, described front end heating-up temperature is 75 DEG C, and rear end heating-up temperature is 70 DEG C, until temperature rises to 75 DEG C in Bulking tank.
Embodiment 3
With the production method of crisp of the Fedtsch apple flakes described in embodiment 1, difference is,
Once expanded in step 7, open heating valve and heat from the rear and front end of Bulking tank internal heater simultaneously, described front end heating-up temperature is 78 DEG C, rear end heating-up temperature is 72 DEG C, until temperature rises to 80 DEG C in Bulking tank, open pressurization valve, make Bulking tank pressure increase to 0.35MPa.
Secondary puffing in step 8, open heating valve and heat from the rear and front end of Bulking tank internal heater simultaneously, described front end heating-up temperature is 72 DEG C, and rear end heating-up temperature is 72 DEG C, until temperature rises to 75 DEG C in Bulking tank.
Embodiment 4
With the production method of crisp of the Fedtsch apple flakes described in embodiment 1, difference is,
Once expanded in step 7, on the Fedtsch apple blade individual layer uniform spreading of 25 kilograms that step 6 is handled well each charging tray in Bulking tank, then load Bulking tank sealing, carry out pressure-difference and puffing; Open heating valve to heat from the rear and front end of Bulking tank internal heater simultaneously, make temperature in Bulking tank rise to 72 DEG C; Open pressurization valve, make Bulking tank pressure increase to 0.3MPa.
Comparative example 1
With the production method of crisp of the Fedtsch apple flakes described in embodiment 1, difference is,
Once expanded in step 7, open heating valve and heat from the rear end of Bulking tank internal heater, rear end heating-up temperature is 70 DEG C.
Secondary puffing in step 8, opens heating valve, heats from the rear end of Bulking tank internal heater, and rear end heating-up temperature is 75 DEG C.
Comparative example 2
With the production method of crisp of the Fedtsch apple flakes described in embodiment 1, difference is, the production method of crisp of the Fedtsch apple flakes of comparative example 2 only adopts once expanded, and once expanded actual conditions is with embodiment 1.
Three, comparative example:
1, the yield rate of crisp of the Fedtsch apple flakes that the yield rate of crisp of method Fedtsch apple flakes of embodiment 1-embodiment 4 and the method for comparative example 1 obtain is measured under the same conditions respectively, gross weight × the % of the weight/not expanded front material of the material after yield rate=completely expanded, records and the results are shown in following table 2.
Table 2
| Yield rate (%) | |
| Embodiment 1 | 98% |
| Embodiment 2 | 97% |
| Embodiment 3 | 98% |
| Embodiment 4 | 95% |
| Comparative example 1 | 80% |
The production method of Fedtsch apple crisp slices of the present invention heats from the rear and front end of Bulking tank internal heater simultaneously, change material in original Bulking tank to be heated uneven situation, product yield ratio is up to 98%, and contrast the mode of 1 employing rear end heating, product yield ratio only has 80%, and production method of the present invention greatly improves the yield rate of product.
2, the yield rate of crisp of the Fedtsch apple flakes that the yield rate of crisp of method Fedtsch apple flakes of embodiment 1-embodiment 4 and the method for comparative example 2 obtain is measured under the same conditions respectively, gross weight × the % of the weight/not expanded front material of the material after yield rate=completely expanded, compared with crisp of the Xinjiang Apple Tree that crisp of the Fedtsch apple flakes adopting the inventive method to obtain is obtained with adopting comparative example 2, it is as shown in table 3 below that puffed degree, color and luster carry out comparing result.
Table 3
| Yield rate (%) | Puffed degree | Color and luster | |
| Embodiment 1 | 98% | 0.95 | Micro-red |
| Embodiment 2 | 97% | 0.96 | Micro-red |
| Embodiment 3 | 98% | 0.95 | Micro-red |
| Embodiment 4 | 95% | 0.93 | Micro-red |
| Comparative example 2 | 85% | 0.62 | Dark red, blackout |
Claims (8)
1. a production method for Fedtsch apple crisp slices, with fresh, without the Fedtsch apple of insect pest for raw material, through cleaning, machine barking, section, the Fedtsch apple flakes after section carries out as follows:
(1) look is protected: the Fedtsch apple after peeling, axial slices, the Fedtsch apple flakes thickness 3 ~ 5mm be cut into; Solution of sodium bisulfite Fedtsch apple flakes being put into quality 1 ‰ ~ 3 ‰ soaks 20-30min;
(2) blanching: the Fedtsch apple flakes scalding 30s ~ 60s of 100 DEG C ~ 120 DEG C step (1) handled well, drains away the water; Blanching is conducive to killing bacterium in pulp and makes flesh cell dead;
(3) leaching sugar: the Fedtsch apple flakes after blanching being put into concentration is that the white granulated sugar solution of 15-20wt% soaks 20-24h, increase solid content, Fedtsch apple flakes clear water after immersion rinses, and gets rid of the white granulated sugar on Fedtsch apple flakes surface, drains away the water;
(4) the Fedtsch apple flakes after step (3) leaching sugar is carried out freezing processing;
(5) once expanded: in the Fedtsch apple flakes loading Bulking tank after freezing, to carry out pressure-difference and puffing, be evacuated to vacuum tank pressure-0.09MPa ~-0.1MPa, heating while puffing tank makes temperature in Bulking tank rise to 75 DEG C ~ 80 DEG C, opening pressurization valve makes Bulking tank pressure increase to 0.1MPa ~ 0.35MPa, when temperature and pressure is stablized, open the Pneumatic vacuum valve between Bulking tank and vacuum tank, in Bulking tank, instant decompression is to vacuum state, Fedtsch apple flakes is carried out once expanded; Once expanded heating makes temperature in Bulking tank rise to 75 DEG C ~ 80 DEG C, is to open heating valve to carry out heating from the rear and front end of Bulking tank internal heater simultaneously, and described front end heating-up temperature is 75 ~ 80 DEG C, and rear end heating-up temperature is 70 ~ 75 DEG C;
(6) secondary puffing: once after expanded end, close the Pneumatic vacuum valve between Bulking tank and vacuum tank, open the air intake valve of Bulking tank, after pressure recover in Bulking tank to normal pressure, close air intake valve, be evacuated to vacuum tank pressure-0.1MPa, heating make temperature in Bulking tank rise to 75 DEG C, pressure increase to 0.2MPa, when temperature and pressure is stablized, open the Pneumatic vacuum valve between Bulking tank and vacuum tank, make Fedtsch apple flakes carry out secondary puffing; Secondary puffing, mainly in order to increase puffed degree, accelerating scattering and disappearing of apple internal moisture, reducing drying time; Described secondary puffing, it is heat from the rear and front end of Bulking tank internal heater that heating makes temperature in Bulking tank rise to 75 DEG C simultaneously, and described front end heating-up temperature is 70 ~ 75 DEG C, and rear end heating-up temperature is 70 ~ 75 DEG C;
(7) dry: to enter dry run after secondary puffing completes, temperature in Bulking tank is down to 60 DEG C ~ 65 DEG C, vacuum dehydration 1 ~ 3h;
(8) cool: Bulking tank is lowered the temperature, makes the temperature in Bulking tank be down to 30-45 DEG C,
(9) feeding, packaging: recover after normal pressure until Bulking tank, open Bulking tank and take out crisp Fedtsch apple flakes, carries out weighing, inflated with nitrogen packaging immediately.
2. the production method of Fedtsch apple crisp slices according to claim 1, it is characterized in that, humidity discharging process is carried out again after step (7) drying, described humidity discharging treatment step is as follows: first close the Pneumatic vacuum valve between Bulking tank and vacuum tank, after closing completely, open the return air valve of Bulking tank tank deck again, then the air final vacuum degree being drawn through filter in Bulking tank declines gradually, when the Pressure Drop in Bulking tank is to normal pressure, close the return air valve of Bulking tank tank deck, open Pneumatic vacuum valve, gas in Bulking tank and in Fedtsch apple flakes enters vacuum tank, then air compressor is passed through, gas in vacuum tank is extracted out by water pump and lobe pump, repeat above-mentioned humidity discharging step 2 ~ 3 time.
3. the production method of Fedtsch apple crisp slices according to claim 1, is characterized in that, in step (3) leaching sugar be by blanching after Fedtsch apple flakes to put into concentration be that the white granulated sugar solution of 16-18wt% soaks 24h.
4. the production method of Fedtsch apple crisp slices according to claim 1, is characterized in that, the freezing processing described in step (4) is by Fedtsch apple flakes freezing 20 ~ 24h at-10 DEG C ~-18 DEG C temperature.
5. the production method of Fedtsch apple crisp slices according to claim 1, is characterized in that, described front end heating-up temperature is 75 DEG C, and rear end heating-up temperature is 70 DEG C.
6. the production method of Fedtsch apple crisp slices according to claim 1, it is characterized in that, step (5), described is once puffed to: be evacuated to vacuum tank pressure-0.1MPa, open heating valve to heat from the rear and front end of Bulking tank internal heater simultaneously, described front end heating-up temperature is 80 DEG C, rear end heating-up temperature is 75 DEG C, until temperature rises to 80 DEG C in Bulking tank, Bulking tank pressure increase is to 0.35MPa, when temperature and pressure is stablized, open the Pneumatic vacuum valve between Bulking tank and vacuum tank, in Bulking tank, instant decompression is to vacuum state, Fedtsch apple flakes is carried out once expanded.
7. the production method of Fedtsch apple crisp slices according to claim 1, is characterized in that, the front end heating-up temperature described in step (6) is 70 DEG C, and rear end heating-up temperature is 75 DEG C.
8. the production method of Fedtsch apple crisp slices according to claim 1, is characterized in that, pressure during described step (7) vacuum dehydration is-0.1Mpa.
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| CN104719789B (en) * | 2015-02-15 | 2018-01-19 | 江苏省农业科学院 | A kind of fast dewatering formula airflow puffing equipment |
| CN104719788B (en) * | 2015-02-15 | 2017-12-22 | 江苏省农业科学院 | A kind of air pulse explosion puffing drying yellow peach method and product |
| CN108294155A (en) * | 2018-01-31 | 2018-07-20 | 黑河市坤鹏生物科技有限公司 | Anti-aging blueberry dried fruit and preparation method thereof |
| CN109619572A (en) * | 2019-02-26 | 2019-04-16 | 贵州思尼健康信息咨询服务有限公司 | A kind of food of function of spleen and stomach regulating and preparation method thereof |
| CN112568395B (en) * | 2020-12-04 | 2022-04-08 | 中国农业科学院农产品加工研究所 | Method for improving the texture and color of vacuum freeze-dried reconstituted apple crisps |
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