CN107853644A - A kind of production method of instant delicious and crisp cayenne food - Google Patents
A kind of production method of instant delicious and crisp cayenne food Download PDFInfo
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- CN107853644A CN107853644A CN201711303373.6A CN201711303373A CN107853644A CN 107853644 A CN107853644 A CN 107853644A CN 201711303373 A CN201711303373 A CN 201711303373A CN 107853644 A CN107853644 A CN 107853644A
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- 235000013305 food Nutrition 0.000 title claims abstract description 21
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 16
- 235000002567 Capsicum annuum Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 65
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 61
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000005406 washing Methods 0.000 claims abstract description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 230000004888 barrier function Effects 0.000 claims abstract description 8
- 238000004108 freeze drying Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 241000238631 Hexapoda Species 0.000 claims abstract description 7
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 5
- 235000021110 pickles Nutrition 0.000 claims abstract description 5
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 5
- 239000011718 vitamin C Substances 0.000 claims abstract description 5
- 241000208293 Capsicum Species 0.000 claims abstract 7
- 240000008574 Capsicum frutescens Species 0.000 claims description 70
- 238000010438 heat treatment Methods 0.000 claims description 20
- 238000012545 processing Methods 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 239000008158 vegetable oil Substances 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 4
- 230000014759 maintenance of location Effects 0.000 abstract description 4
- 229910052760 oxygen Inorganic materials 0.000 abstract description 4
- 239000001301 oxygen Substances 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 abstract description 3
- 238000005520 cutting process Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- 235000021487 ready-to-eat food Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 18
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 4
- 229960002504 capsaicin Drugs 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- VQEONGKQWIFHMN-UHFFFAOYSA-N Nordihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCC(C)C)=CC=C1O VQEONGKQWIFHMN-UHFFFAOYSA-N 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000013734 beta-carotene Nutrition 0.000 description 2
- 239000011648 beta-carotene Substances 0.000 description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 2
- 229960002747 betacarotene Drugs 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- GVOIABOMXKDDGU-XRODXAHISA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Chemical compound O=C([C@@]1(C)C(C[C@H](O)C1)(C)C)/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C GVOIABOMXKDDGU-XRODXAHISA-N 0.000 description 1
- GVOIABOMXKDDGU-LOFNIBRQSA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C(=O)C1(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C GVOIABOMXKDDGU-LOFNIBRQSA-N 0.000 description 1
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 208000019838 Blood disease Diseases 0.000 description 1
- GVOIABOMXKDDGU-SUKXYCKUSA-N Capsorubin Natural products O=C(/C=C/C(=C\C=C\C(=C/C=C/C=C(\C=C\C=C(/C=C/C(=O)[C@@]1(C)C(C)(C)C[C@H](O)C1)\C)/C)\C)/C)[C@@]1(C)C(C)(C)C[C@H](O)C1 GVOIABOMXKDDGU-SUKXYCKUSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- DMASLKHVQRHNES-FKKUPVFPSA-N beta-cryptoxanthin Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C DMASLKHVQRHNES-FKKUPVFPSA-N 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000009132 capsorubin Nutrition 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019244 cryptoxanthin Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- XJQPQKLURWNAAH-UHFFFAOYSA-N dihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCCC(C)C)=CC=C1O XJQPQKLURWNAAH-UHFFFAOYSA-N 0.000 description 1
- RBCYRZPENADQGZ-UHFFFAOYSA-N dihydrocapsaicin Natural products COC1=CC(COC(=O)CCCCCCC(C)C)=CC=C1O RBCYRZPENADQGZ-UHFFFAOYSA-N 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 208000014951 hematologic disease Diseases 0.000 description 1
- 208000018706 hematopoietic system disease Diseases 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- -1 linoleic acid, leukotrienes Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000012658 paprika extract Nutrition 0.000 description 1
- 239000001688 paprika extract Substances 0.000 description 1
- 230000001175 peptic effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 210000002381 plasma Anatomy 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of production method of instant delicious and crisp cayenne food, it be by the capsicum of fresh no insect pest with after low concentration ozone water soaking and washing, cutting or it is non-divided, salt marsh is tasty, oil blending, pre-freeze, freeze-drying obtain instant delicious and crisp cayenne.The present invention by low temperature, vacuum oxygen barrier drying mode made from the control of product moisture content 4%~10%, product pickle it is tasty it is uniform, it is fresh it is fragrant, salty, pungent is agreeable to the taste, no smell, the original taste strong flavor of capsicum；It is structural integrity, attractive in appearance, close to the original form of capsicum；Lovely luster, pigment loss late is low, and carrotene storage rate is up to 93%；Nutrition remains intact, and vitamin C retention rate is up to 91%；Obtained product is novel, has filled up the vacancy of capsicum ready-to-eat food.
Description
Technical field
The invention belongs to food processing technology field, is related to a kind of production method of capsicum leisure food, is specifically designed one
The production method of the instant delicious and crisp cayenne food of kind.
Background technology
Capsicum be solanaceae plant pepper (Capsicum frutescensL. fruit), be called chilly, hot pepper, spicy,
Caynne pepper, long and thin hot pepper etc..Capsicum is nutritious, contains pigment (including capsicum red pigment, capsorubin, beta carotene and kryptoxanthin
Deng), capsaicine (including capsaicine, dihydrocapsaicin and nordihydrocapsaicin etc.), vitamin (including VA, VB, VC, VP etc.),
The plurality of active ingredients such as mineral matter, organic acid (linoleic acid, oleic acid, palmitic acid etc.), protein and sugar.Capsaicine contained therein
There is Anti-bacterium, the effect of antitumor and easing pain and diminishing inflammation to digestive system, cardiovascular system, respiratory system and nervous system, may be used also
As peptic, have and promote appetite, improve the biological functions such as digestion；Capsaicine has many physiologically actives, is taken as a long time
Preferable analgesic uses on clinical medicine；The mineral matter such as VA, VC, beta carotene and Ca, Fe, can prevent and treat bad blood
Disease, there is auxiliary therapeutic action to bleeding gums, anaemia, nagiopasthyrosis；The essential fatty acids such as linoleic acid, leukotrienes have reduction blood plasma
The effect of cholesterol and triglycerides, also play the role of to reduce thrombosis and platelet stickness, in addition, can also keep skin micro-
The normal permeability and protection skin of blood vessel exempt from the infringement caused by radiation exposure.A variety of functional characteristics, capsicum due to more than
The always important vegetables in China, flavouring and medicine, it is one of larger food of China market consumption figure.
Capsicum China edible way mainly in a manner of vegetable raw-material, dish condiment based on, wherein industrialization product master
Will be based on the products such as salt marsh capsicum, saucing capsicum, capsicum bubble sauerkraut, sweet and sour stain capsicum, thick chilli sauce, chilli powder, kind is
Follow some conventional old-fashioned methods, flavor, form and color and luster are stereotyped.But with the development of food industry, chilli products
Also begin to tend to diversification, the health-care effect of capsicum gradually shows, and consumer is sought for renewal, more chilli food product
Kind, and it is also more rare as chilli food prepared by primary raw material using capsicum in the market, therefore this invention address that exploitation
A kind of capsicum leisure food.
Though conventional chilli products has preferable consumption at present, it is heated at high temperature because manufacture craft is present, dries in the air for a long time
The processes such as solarization, pickling, and plurality of active ingredients contained by capsicum is unstable, such as easy degradation of VC water soluble vitamins, carrot
Element has the high undersaturated oxidizable colour fading of structure, and amino acid and aliphatic acid are as many factors such as light, heat, oxidant are made
Into inevitable loss etc., therefore, final obtained product has that have a poor flavour, color and luster is bad and form is undesirable more etc. lacks
Fall into.In order to solve the above problems, the present invention produces a kind of instant capsicum leisure food using Vacuum Freezing ＆ Drying Technology, by adopting
With low temperature, the processing mode retained product nutritional ingredient to greatest extent of vacuum oxygen barrier.
The content of the invention
The technical problems to be solved by the invention be to overcome existing technological deficiency provide a kind of method rationally, making side
Just, the production method of aromatic, the nutritious instant delicious and crisp cayenne food of taste.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：
A kind of production method of instant delicious and crisp cayenne food, it is characterised in that by the capsicum low concentration ozone water of fresh no insect pest
After soaking and washing, cutting or it is non-divided, salt marsh is tasty, oil blending, pre-freeze, freeze-drying obtain instant delicious and crisp cayenne, by following
Step is carried out：
（1）Soaking and washing：Concentration is put into be soaked in 1~5 mg/L Ozone Water after the capsicum of fresh no insect pest is removed into base of fruit
5~10 min, wash away impurity；
（2）Salt marsh is tasty：By whole of the capsicum after soaking and washing or be cut into the mm hot-pepper rings of thickness 3~10,2~6 cm capsicums sections,
10~25 × 10~25 mm（It is long × wide）Capsicum fourth, then add 1%~7%（w/w）Salt pickle 12~48 h；；
（3）Oil blending：The tasty capsicum of salt marsh is drained into surface moisture, entered by the mass ratio of capsicum and vegetable oil for 4: 1~16: 1
The processing of row oil blending；Described vegetable oil refers to the common edible oil such as soybean oil, rapeseed oil；
（4）Pre-freeze：Capsicum after processing is fitted into disk and is put into pre-freeze 3~6 hours in less than -25 DEG C pre-freeze storehouses rapidly；
（4）Freeze-drying：Cold-trap is opened in advance, and the good capsicum of pre-freeze is put into dry storehouse after condenser temperature is less than -35 DEG C, opened
Dynamic vacuum and heating schedule are freeze-dried, and its technical parameter is as follows：Vacuum controls in 0~60 Pa all the time；Heating plate liter
Temperature maintains 3~6 h to 40 DEG C；Heating plate is warming up to 80 DEG C, maintains 5~8 h；Heating plate is cooled to 70 DEG C, maintains 5~9 h；
Heating plate is warming up to 60 DEG C, maintains 2~6 h.It is then placed in the preferable packaging bag of barrier and packs, stores.
Capsicum carrotene, vitamin C storage rate are being improved using the instant delicious and crisp cayenne food that the method for the present invention produces
Aspect is greatly improved.Carrotene storage rate in its capsicum can be up to 93%；Nutrition remains intact, ascorbic
Retention rate is up to 91%.
The indexs such as production method high spot reviews color and luster, form, the nutritional ingredient of the present invention, by using low temperature, oxygen barrier
Dry critical process mainly solves the problems, such as that usual products fade, tissue morphology is not full enough, nutrient component damages are larger.
The production method of instant delicious and crisp cayenne food disclosed by the invention possessed good effect compared with prior art
It is：
（1）The instant delicious and crisp cayenne food that the present invention obtains keeps the complete of capsicum cell, does not add any chemical reagents, it is ensured that
Product appearance is fresh beautiful, and quality is superior.The product produced by the technology, the original flavor of capsicum is not only maintained, and
And outward appearance is bright-coloured, pure taste.
（2）The present invention by low temperature, vacuum oxygen barrier drying mode made from the control of product moisture content 4%~10%,
Product pickle it is tasty it is uniform, it is fresh it is fragrant, salty, pungent is agreeable to the taste, no smell, the original taste strong flavor of capsicum；Structural integrity, U.S.
See, close to the original form of capsicum；Lovely luster, pigment loss late is low, and carrotene storage rate is up to 93%；Nutrition remains intact,
Vitamin C retention rate is up to 91%；Obtained product is novel, has filled up the vacancy of capsicum ready-to-eat food.
（3）By adjusting freeze-drying curve, by the control of product moisture content 4%~10%, the fresh aromatic flavour of product, taste with
Fresh capsicum is close；Crispy in taste is close with vacuum puffed and low-temperature frying products taste；Nutritional ingredient keeps preferable, vitamin C
Retention rate is higher than 90%.Prevent fresh capsicum completely and browning reaction occurs, ensure the bright of final products.
（4）The capsicum after processing is fitted into disk during preparation method and is put into pre-freeze 3 in less than -25 DEG C pre-freeze storehouses rapidly
Hour, it can effectively avoid infecting for microorganism in storehouse；Also extend the shelf-life of final products simultaneously, final product shape can be made
Into the quality structure easily chewed.
Embodiment
The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention
It is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, it is not intended to limit the present invention
Scope, the spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, without departing substantially from this
The various changes carried out on the premise of invention spirit and scope to the material component in these embodiments and dosage or change
Belong to protection scope of the present invention.Raw materials used and reagent of the invention is commercially available.
Embodiment 1
A kind of production method of instant delicious and crisp cayenne food, it is to soak the capsicum of fresh no insect pest clearly with low concentration ozone water
After washing, cutting or it is non-divided, salt marsh is tasty, oil blending, pre-freeze, freeze-drying obtain instant delicious and crisp cayenne, enter by the steps
OK：
（1）Soaking and washing：Concentration is put into soak 5 in 2 mg/L Ozone Water after the capsicum of fresh no insect pest is removed into base of fruit
Min, wash away impurity；
（2）Salt marsh is tasty：By whole of the capsicum after soaking and washing or the mm hot-pepper rings of thickness 1,2cm capsicum sections are cut into, is then added
1%（w/w）Salt pickle 48 h；
（3）Oil blending：The tasty capsicum of salt marsh is drained into surface moisture, is 4: 1 progress oil blendings by the mass ratio of capsicum and vegetable oil
Processing；Described vegetable oil refers to soybean oil；
（4）Pre-freeze：Capsicum after processing is fitted into disk and is put into pre-freeze 3 hours in less than -25 DEG C pre-freeze storehouses rapidly；
（4）Freeze-drying：Cold-trap is opened in advance, and the good capsicum of pre-freeze is put into dry storehouse after condenser temperature is less than -35 DEG C, opened
Dynamic vacuum and heating schedule are freeze-dried, and its technical parameter is as follows：Vacuum controls in 20 Pa all the time；Heating plate heats up
To 40 DEG C, 3 h are maintained；Heating plate is warming up to 80 DEG C, maintains 5 h；Heating plate is cooled to 70 DEG C, maintains 5h；Heating plate is warming up to
60 DEG C, maintain 2 h.It is then placed in the preferable packaging bag of barrier and packs, stores.
Embodiment 2
A kind of production method of instant delicious and crisp cayenne food, it is characterised in that：
（1）Soaking and washing：Concentration is put into soak 7 in 1 mg/L Ozone Water after the capsicum of fresh no insect pest is removed into base of fruit
Min, wash away impurity；
（2）Salt marsh is tasty：By whole of the capsicum after soaking and washing or the mm hot-pepper rings of thickness 10,6 cm capsicum sections are cut into, are then added
Enter 7%（w/w）Salt, the h of salt marsh 24；
（3）Oil blending：The tasty capsicum of salt marsh is drained into surface moisture, is 12: 1 progress oil blendings by the mass ratio of capsicum and vegetable oil
Processing；Described vegetable oil refers to rapeseed oil；
（4）Pre-freeze：Capsicum after processing is fitted into disk and is put into pre-freeze 6 hours in less than -25 DEG C pre-freeze storehouses rapidly；
（4）Freeze-drying：Cold-trap is opened in advance, and the good capsicum of pre-freeze is put into dry storehouse after condenser temperature is less than -35 DEG C, opened
Dynamic vacuum and heating schedule are freeze-dried, and its technical parameter is as follows：Vacuum controls in 50 Pa all the time；Heating plate heats up
To 40 DEG C, 6 h are maintained；Heating plate is warming up to 80 DEG C, maintains 8 h；Heating plate is cooled to 70 DEG C, maintains 9 h；Heating plate is warming up to
60 DEG C, maintain 6 h.It is then placed in the preferable packaging bag of barrier and packs, stores.
Embodiment 3
Comparative test
Conclusion：As can be seen from the above results, it is freeze-dried due to that in drying process capsicum can be made to maintain all the time compared with low temperature
In the state of degree, for carrotene, ascorbic preservation advantageously, and obtained product moisture content is low, crispy in taste
Easily chew, the taste strong flavor of fresh chilli.
Claims (2)
1. a kind of production method of instant delicious and crisp cayenne food, it is characterised in that carried out by the steps：
（1）Soaking and washing：Concentration is put into be soaked in 1~5 mg/L Ozone Water after the capsicum of fresh no insect pest is removed into base of fruit
5~10 min, wash away impurity；
（2）Salt marsh is tasty：By whole of the capsicum after soaking and washing or be cut into the mm hot-pepper rings of thickness 3~10,2~6 cm capsicums sections,
10~25 × 10~25 mm（It is long × wide）Capsicum fourth, then add 1%~7%（w/w）Salt pickle 12~48 h；
（3）Oil blending：The tasty capsicum of salt marsh is drained into surface moisture, entered by the mass ratio of capsicum and vegetable oil for 4: 1~16: 1
The processing of row oil blending；Described vegetable oil refers to soybean oil, rapeseed oil；
（4）Pre-freeze：Capsicum after processing is fitted into disk and is put into pre-freeze 3~6 hours in less than -25 DEG C pre-freeze storehouses rapidly；
（4）Freeze-drying：Cold-trap is opened in advance, and the good capsicum of pre-freeze is put into dry storehouse after condenser temperature is less than -35 DEG C, opened
Dynamic vacuum and heating schedule are freeze-dried, and its technical parameter is as follows：Vacuum controls in 0~60 Pa all the time；Heating plate liter
Temperature maintains 3~6 h to 40 DEG C；Heating plate is warming up to 80 DEG C, maintains 5~8 h；Heating plate is cooled to 70 DEG C, maintains 5~9 h；
Heating plate is warming up to 60 DEG C, maintains 2~6 h, is then placed in the preferable packaging bag of barrier and packs, stores.
2. the instant delicious and crisp cayenne food using the production of claim 1 methods described is improving capsicum carrotene, vitamin C guarantor
Deposit the application in terms of rate.
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Cited By (1)
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| CN115363182A (en) * | 2022-08-04 | 2022-11-22 | 遵义医药高等专科学校 | A kind of preparation technology of freeze-dried chili snack |
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