阅读说明：本技术 一种低温油炸糯米蕉片的制备方法 (Preparation method of low-temperature fried glutinous rice banana slices ) 是由 刘荣 王泽豪 何凤平 何巨春 刘小翠 于 2020-05-09 设计创作，主要内容包括：本发明涉及香蕉加工技术领域,具体涉及一种低温油炸糯米蕉片的制备方法,首先以糯米蕉为供试材料,通过清洗、去皮、切片、护色、预冻、真空低温油炸、脱油工序,得到脂肪含量低于10％、含水量低于5％的糯米蕉片。本发明还公开了一种上述制备方法制备得到的低温油炸糯米蕉片。本发明采用真空油炸与膨化技术相结合的方式,减少了维生素类物质的损失,并较大限度地保留了各类营养成分,使产品更具营养价值。(The invention relates to the technical field of banana processing, in particular to a preparation method of a low-temperature fried banana slice, which comprises the steps of firstly taking a banana as a test material, and obtaining the banana slice with the fat content of less than 10% and the water content of less than 5% through the procedures of cleaning, peeling, slicing, color protection, pre-freezing, vacuum low-temperature frying and deoiling. The invention also discloses the low-temperature fried banana slices prepared by the preparation method. The invention adopts a mode of combining vacuum frying and puffing technologies, reduces the loss of vitamin substances, and retains various nutritional ingredients to a greater extent, so that the product has higher nutritional value.)

1. The preparation method of the low-temperature fried banana slices is characterized by comprising the following steps:

(1) selecting and cleaning: selecting fresh canna indica without diseases, insects, spots and mechanical damage, and cleaning sundries attached to the surface by using clean water;

(2) peeling and slicing: manually peeling, and cutting into banana slices;

(3) color protection: soaking the cut canna edulis ker into the color protection liquid, fishing out and draining;

(4) pre-freezing: placing the banana slices subjected to color protection in the step 3) into a freezer for freezing;

(5) frying in vacuum at low temperature: putting the pre-frozen banana slices obtained in the step 4) into circulating hot grease and frying under a vacuum condition;

(6) deoiling: putting the fried canna edulis ker into a puffing tank, puffing to enable the internal and external temperature and pressure of the material to be uniform, and then puffing under reduced pressure to obtain the canna edulis ker with the fat content of less than 10% and the water content of less than 5%;

(7) packaging: and (4) filling nitrogen, sealing and packaging, and adding an edible drying agent before sealing to prevent the product from being damaged and remoistened, so as to prepare the low-temperature fried glutinous rice banana slices.

2. The method for preparing low-temperature fried banana slices according to claim 1, wherein the eight-ripe banana slices are selected as the raw material in the step (1).

3. The method for preparing low-temperature fried banana slices according to claim 1, wherein the thickness of the banana slices in step (2) is 3.0mm to 5.0 mm.

4. The method for preparing low-temperature fried banana chips according to claim 1, wherein the color protection conditions in the step (3) are as follows: the compound color protection liquid is prepared from vitamin B, vitamin C, lemon juice and water in a ratio of 0.1:0.1:2:100, and the soaking time is 8-10 min.

5. The method for preparing low-temperature fried banana chips according to claim 1, wherein the conditions for pre-freezing in the step (4) are as follows: freezing at-18 ℃ for 2.5-3 h.

6. The method for preparing low-temperature fried banana chips according to claim 1, wherein the temperature of the circulating hot oil in the step (5) is: the temperature of 88-90 ℃, the vacuum degree of 0.090 MPa-0.098 MPa, and the duration of 30-40 min.

7. The method for preparing low-temperature fried banana chips according to claim 1, wherein the temperature of the puffing tank in the step (6) is: 85-95 ℃, the pressure difference is 0.090-0.120 MPa, and the time is 6-8 min.

8. The method for preparing low-temperature fried banana slices according to claim 1, wherein the circulating hot oil in the step (5) contains 1-5% o by weight of maifanite/peanut shell modified powder.

9. The method for preparing low-temperature fried banana slices according to claim 1, wherein the particle size of the medical stone powder in the medical stone/peanut shell modified powder in the step (5) is 300-600 meshes, and the particle size of the peanut shell powder is 600-800 meshes.

Technical Field

The invention relates to the technical field of fruit and vegetable processing, in particular to a preparation method of low-temperature fried banana slices.

Background

Bananas (Musa nana Lour.), Musa genus (Musa) plant of Musaceae family (Musaceae), also known as plantain, banana fruit, banana, etc. The banana is rich in nutrition, contains protein, pectin, saccharides, cellulose and various vitamins, and also contains abundant mineral elements such as potassium, magnesium and the like. The banana is one of bananas, and belongs to the banana type, namely rice banana, egg banana and pink banana. The planting area of the canna indica in the yohimu county of Guizhou province is 6.8 mu, and the number of the canna indica in the country and the number of the county with the largest planting area of the canna indica in the country are called.

The banana chips are one of the main foods for processing bananas, and the banana chips researched and developed at present can be roughly divided into 3 types: fried banana chips, dried banana chips and recombined banana chips. The fried banana chips are relatively mature in research and production, and are processed products of bananas which basically realize industrialized production, and are the leading force of banana products sold in the market. However, even though the oil removal measure is adopted in the production, the oil content is still about 35 percent, and the oil is easy to oxidize to generate a rancid smell.

In the aspect of banana chip processing, a large number of research reports and patents exist. The invention discloses a method for making banana chips (application number: 20130715362.4), and relates to a method for producing and processing food. The technology of the patent is as follows: slicing, protecting color, baking and packaging to obtain the banana chips. The invention discloses a method for preparing a Chinese resistant starch banana chip at low temperature (application number: 201510008804.0), which adopts green plantain as a raw material and obtains the banana chip after the processes of slicing, color protection, drying and the like. However, relatively few reports have been made of fried banana chips.

The vacuum low-temperature frying technology is characterized in that under the condition of reduced pressure (vacuum), moisture in food materials is quickly vaporized, the dehydration process is quickly completed in a short time, and the dehydration process of the food under the condition of low temperature (90 ℃) is realized. The invention discloses a multi-flavor instant nutritional crispy food and a preparation method thereof (application number: 201610010435.3), and the multi-flavor instant nutritional crispy food is finally prepared by the steps of harvesting, selecting materials, refrigerating, cleaning, selecting, flavoring, curing, quick-freezing, frying, deoiling, cooling, inspecting, packaging and the like. The invention adopts the low-temperature vacuum frying process to dehydrate and dry the raw materials, and the whole frying process is carried out at the low temperature in vacuum, so that free water and combined water in the raw materials can be rapidly gasified, puffed, evaporated and sprayed out, rapid dehydration and drying can be realized, and nutrient substances in the raw materials can be retained to the maximum extent; in addition, the multi-flavor instant nutritional crispy food disclosed by the invention is not added with any food additive, and is a healthy food suitable for various consumer groups. The invention discloses a fruit and vegetable composite crisp chip and a manufacturing method thereof (application: CN 201310233719.5). the manufacturing method of the fruit and vegetable composite crisp chip comprises the manufacturing processes of preparation of fruit and vegetable concentrated slurry, burdening, mixing, mold forming, microwave vacuum freeze drying, vacuum low-temperature frying and the like. However, the processing time is long under the low-temperature frying condition, the processing efficiency is low, the heating hysteresis phenomenon is easily formed in the frying bin, the swelling rate of the fruits and vegetables at the early frying stage is low, and a large amount of waste oil is generated at the same time. Therefore, reducing the fat content of the product is a problem to be solved in the application and popularization of the vacuum frying technology.

Aiming at the problems, the invention provides a preparation method of low-temperature fried banana slices by combining the development trend of the Guizhou province banana sticky rice industry. The low-temperature fried banana slices prepared by the invention have low fat content and less harmful substances, and can be used for processing and producing banana leisure food.

Disclosure of Invention

The invention provides a preparation method of low-temperature fried banana slices to solve the technical problems.

The method is realized by the following technical scheme:

a preparation method of low-temperature fried banana slices comprises the following steps:

(1) selecting and cleaning: selecting fresh canna indica without diseases, insects, spots and mechanical damage, and cleaning sundries attached to the surface by using clean water;

(2) peeling and slicing: manually peeling, and cutting into banana slices;

(3) color protection: soaking the cut canna edulis ker into the color protection liquid, fishing out and draining;

(4) pre-freezing: placing the banana slices subjected to color protection in the step 3) into a freezer for freezing;

(5) frying in vacuum at low temperature: putting the pre-frozen banana slices obtained in the step 4) into circulating hot grease and frying under a vacuum condition;

(6) deoiling: putting the canna edulis ker fried in the vacuum low temperature in the step 5) into a puffing tank, puffing to enable the internal and external temperature and pressure of the material to be uniform, and then carrying out decompression puffing to obtain the canna edulis ker with the fat content of less than 10% and the water content of less than 5%;

(7) packaging: and (4) filling nitrogen, sealing and packaging, and adding an edible drying agent before sealing to prevent the product from being damaged and remoistened, so as to prepare the low-temperature fried glutinous rice banana slices.

In the method, the eight-ripe canna indica is selected as the raw material in the step 1).

In the method, the thickness of the banana slices in the step 2) is 3.0-5.0 mm.

In the method, the color protection conditions in the step 3) are as follows: the color protection liquid is prepared from vitamin B, vitamin C, lemon juice and water in a mass ratio of 0.1:0.1:2:100, and the soaking time is 8-10 min.

In the method, the pre-freezing condition in the step 4) is as follows: freezing at-18 ℃ for 2.5-3 h.

In the method, the temperature of the circulating hot grease in the step 5) is as follows: the temperature of 88-90 ℃, the vacuum degree of 0.090 MPa-0.098 MPa, and the duration of 30-40 min.

In the method, the temperature of the puffing tank in the step 6) is as follows: 85-90 ℃, the pressure difference is 0.090-0.120 MPa, and the time is 6-8 min.

In the method, the circulating thermal grease in the step 5) can contain 1-5 per mill of medical stone/peanut shell modified powder by mass fraction.

In the method, the particle size of the medical stone powder in the medical stone/peanut shell modified powder is 300-600 meshes.

In the method, the granularity of the peanut shell powder in the medical stone/peanut shell modified powder is 600-800 meshes.

The method comprises the steps of soaking the medical stone and the peanut shells in citric acid with the mass concentration of 20-30% for 10-20min, drying under the condition of microwave of 100-: peanut shell (27-33): (3-7) mixing in a mass ratio.

Has the advantages that:

(1) the color protection liquid is prepared by dissolving three raw materials of vitamin B, vitamin C and lemon juice in water according to a certain proportion, is not added with chemical reagents, and belongs to a healthy production process.

(2) The invention adopts the low-temperature frying technology, thereby avoiding the generation of harmful substances caused by high-temperature frying.

(3) The invention adopts a mode of combining vacuum frying and puffing technologies, reduces the loss of vitamin substances, and retains various nutritional ingredients to a greater extent, so that the product has higher nutritional value.

(4) The invention has mature used production equipment, simple process and convenient operation.

(5) The invention adopts the steps of frying in vacuum at low temperature and then puffing, thus reducing the fat content.

(6) The invention adopts pre-freezing and then vacuum low-temperature frying, and utilizes the temperature difference effect to lead the interior of the material to deform in the heat transfer process, thereby improving the mass transfer efficiency.

(7) According to the invention, the medical stone/peanut shell modified powder contained in the hot oil can adsorb harmful substances generated in the frying process, meanwhile, the thermal stability of a reaction system is improved, the decomposition or change of the oil is avoided, the repeated utilization rate of the medical stone/peanut shell modified powder and the oil can be improved by using citric acid modification, the current situation of waste oil generation is improved, and the adsorption capacity of potassium element and vitamin C can be reduced by using the peanut shell and controlling the particle size of the peanut shell, so that the potassium element and the vitamin C can be fully reserved.

Detailed Description

The following is a detailed description of the embodiments of the present invention, but the present invention is not limited to these embodiments, and any modifications or substitutions in the basic spirit of the embodiments are included in the scope of the present invention as claimed in the claims.