阅读说明：本技术 一种低油即食生姜脆片的制备方法 (Preparation method of low-oil instant ginger crisp chips ) 是由 杨松 伍玉菡 江舰 陈敏 郭家刚 朱倩 于 2019-12-02 设计创作，主要内容包括：本发明涉及一种低油即食生姜脆片的制备方法,属于生姜脆片技术领域。本发明包括如下步骤：姜片速冻；配制浸渍液,真空和常压组合浸渍；二次速冻；在真空度0.05~0.1mpa,温度为80~95℃的条件下,用棕榈油油炸30~50min；得到低油即食生姜脆片。同时,本发明还提供一种配套的一体化设备,所述一体化设备集成了液氮速冻、真空浸渍、常压浸渍,热烫和真空油浴,所有操作均在一个容器中完成,具有集成度高,操作简单,生产效率高等优点。(The invention relates to a preparation method of low-oil instant ginger crisp chips, belonging to the technical field of ginger crisp chips. The invention comprises the following steps: quick-freezing ginger slices; preparing an impregnation solution, and carrying out combined impregnation under vacuum and normal pressure; quickly freezing for the second time; frying with palm oil for 30-50 min under the conditions of a vacuum degree of 0.05-0.1 mpa and a temperature of 80-95 ℃; obtaining the low-oil instant ginger crisp chips. Meanwhile, the invention also provides a matched integrated device, the integrated device integrates liquid nitrogen quick freezing, vacuum impregnation, normal pressure impregnation, blanching and vacuum oil bath, all operations are completed in one container, and the integrated device has the advantages of high integration level, simplicity in operation, high production efficiency and the like.)

1. A preparation method of low-oil instant ginger crisp chips is characterized by comprising the following steps: the method comprises the following steps:

① slicing rhizoma Zingiberis recens to obtain rhizoma Zingiberis recens slice;

②, preparing a steeping liquid, wherein the formula of the steeping liquid comprises 0.02-0.05% of trisodium phosphate, 0.3-0.8% of citric acid, 0.2-0.8% of β -cyclodextrin, 0.1-0.2% of magnesium stearate and the balance of water;

③ keeping vacuum impregnation for 20-40 min under the condition that the vacuum degree is 0.06-0.10 mpa according to the proportion that the ginger slices, glucose and impregnation liquid =2: 1.6-2: 5-10, impregnating at normal pressure for 4-8 h after recovery, and blanching for 10-30 min with boiling water;

④ quick freezing with liquid nitrogen;

⑤ frying with palm oil at 80-95 deg.C under 0.05-0.1 mpa vacuum degree for 30-50 min to obtain low-oil instant ginger crisp.

2. The method for preparing the low-oil instant ginger crisp according to claim 1, wherein the method comprises the following steps: the liquid nitrogen quick freezing is to spray liquid nitrogen on the surfaces of the ginger slices for 5-20 min.

3. An integrated production facility based on the preparation method of ginger crisp of claim 1, comprising a ginger crisp preparation drum (1), characterized in that: a ginger crisp preparation top cover (3) is fixedly connected above the ginger crisp preparation barrel (1) through an industrial hasp (2), four material placing boxes (4) are arranged in a bottom barrel of the ginger crisp preparation barrel (1) in a drawing manner in a drawer cabinet, heating rods (5) are arranged at the bottoms of the two material placing boxes (4), a full-automatic bidirectional hydraulic lifting cylinder (9) is arranged at the central position of the barrel inside the ginger crisp preparation barrel (1), a placing basket mounting component (8) is fixedly arranged on one side of a top rod body of the full-automatic bidirectional hydraulic lifting cylinder (9), a placing basket component (7) is clamped on the placing basket mounting component (8), and a positioning component (6) is arranged right above the position, close to the central position, of the ginger crisp preparation top cover (3);

round partition plates (11) are fixedly arranged on a barrel body in the ginger crisp preparation barrel (1), four box body containing spaces are formed between the round partition plates (11) and the ginger crisp preparation barrel (1) through strip partition plates (12), first fixing ear plates (13) are arranged at two ends of the barrel body at the top of the ginger crisp preparation barrel (1), and guide rods (14) are arranged on the first fixing ear plates (13);

second fixing ear plates (31) are fixedly arranged on the two side cover bodies of the ginger chip preparation top cover (3), a liquid nitrogen input pipe (32), an air exhaust pipe (33) and a material adding pipe (34) are arranged on the top cover body of the ginger chip preparation top cover (3), a sliding rod (37) is arranged on the center cover body of the ginger chip preparation top cover (3) in a sliding mode, four positioning grooves (36) are symmetrically distributed around the center cover body of the ginger chip preparation top cover (3), a handle (38) is arranged at the top of the sliding rod (37), a sealing cover (35) is arranged on the top of the material adding pipe (34) in a threaded mode, and the top of the air exhaust pipe (33) is fixedly connected with a vacuum pump (39) through a pipeline;

the positioning assembly (6) comprises a positioning tube (61), a positioning column (63) is fixedly connected inside the positioning tube (61) through a positioning spring (62), and a positioning ball head (64) is fixedly arranged at the bottom of the positioning column (63);

the placing basket assembly (7) comprises a ginger crisp placing basket (71), and a T-shaped clamping head (72) is fixedly arranged at one end of the ginger crisp placing basket (71);

the placing basket mounting assembly (8) comprises a connecting rod (81), one end of the connecting rod (81) is fixedly provided with a T-shaped clamping groove plate (82), and the bottom of the T-shaped clamping groove plate (82) is fixedly provided with a carrying net grid plate (83);

the full-automatic bidirectional hydraulic lifting cylinder (9) is fixedly arranged on the rotating disc (91) through bolts, and the rotating disc (91) is rotatably connected with the bottom cylinder body of the ginger crisp preparation cylinder (1) through a rotating shaft rod (92) and a rotating bearing (93).

4. The integrated production facility of claim 1, wherein: the positioning ball head (64) is fixedly connected with the positioning groove (36) in a clamping manner, and the positioning ball head (64) can move up and down in a reciprocating manner under the action of the positioning spring (62).

5. The integrated production facility of claim 1, wherein: the bottom of the sliding rod (37) is fixedly connected with a top rod body of the full-automatic bidirectional hydraulic lifting cylinder (9).

6. The integrated production facility of claim 1, wherein: the placing basket assembly (7) is fixedly connected with the placing basket mounting assembly (8) in a clamping mode through the T-shaped clamping head (72) and the T-shaped clamping groove plate (82).

7. The integrated production facility of claim 1, wherein: the rod body of the guide rod (14) is in through type sliding connection with the plate body of the second fixing lug plate (31).

8. The integrated production facility of claim 1, wherein: the liquid nitrogen input pipe (32) is connected with an external nitrogen conveying device.

9. The integrated production facility of claim 1, wherein: the bottom thread of the exhaust tube (33) is provided with a smell removal tube, an object carrying plate of a mesh grid structure is arranged in the smell removal tube, and a peculiar smell adsorbent bag is paved on the object carrying plate.

10. The integrated production facility of claim 1, wherein: when the placing basket assembly (7) rotates right above a certain material placing box (4), the bottom of the feeding pipe (34) is right above the placing basket assembly (7).

Technical Field

The invention belongs to the technical field of ginger crisp chips, and relates to a preparation method of low-oil instant ginger crisp chips and matched integrated production equipment.

Background

Ginger is a common food in our daily life, and is a fresh rhizome of a perennial herb (40-100 cm high) of Zingiberaceae and Zingiber. Ginger contains both pungent and aromatic components. The pungent component is zingerone in aromatic volatile oil. Wherein the main ingredients include zingiberene, fructus Foeniculi, camphorterpene, gingerol, eucalyptol, starch, mucus, etc. Edible part 95%. Each 100g of the health food contains 172kj of energy, 87g of water, 1.3g of protein, 0.6g of fat, 2.7g of dietary fiber, 7.6g of carbohydrate, 170 mu g of carotene, 28 mu g of retinol equivalent, 0.02mg of thiamine, 0.03mg of riboflavin, 0.8mg of nicotinic acid, 4mg of vitamin C, 295mg of potassium, 14.9mg of sodium, 27mg of calcium, 44mg of magnesium, 1.4mg of iron, 320mg of manganese, 0.34mg of zinc, 0.14mg of molybdenum, 25mg of phosphorus and 0.56 mu g of selenium. Contains gingerol for promoting digestive juice secretion.

Ginger contains a large amount of hard fibrous substances, so that the ginger cannot be made into puffed crisp chips, the fried ginger is hard in texture and very high in hardness and is difficult to swallow, and the unique ginger taste of the ginger is almost destroyed after the ginger is fried in the traditional way, so that the puffed crisp chips of the ginger are not produced in the market. And no relevant integrated production equipment exists in the market.

The invention content is as follows:

in order to solve the technical problems that the ginger fiber is high in hardness after being fried and cannot be made into crisp chips and the like, the ginger is pretreated, and the crisp chip process is improved, so that the ginger crisp chips with high ginger flavor retention rate and low oil content are prepared, and the specific method comprises the following steps:

① slicing rhizoma Zingiberis recens to obtain rhizoma Zingiberis recens slice;

②, preparing a steeping liquid, wherein the formula of the steeping liquid comprises 0.02-0.05% of trisodium phosphate, 0.3-0.8% of citric acid, 0.2-0.8% of β -cyclodextrin, 0.1-0.2% of magnesium stearate and the balance of water;

③ keeping vacuum impregnation for 20-40 min under the condition that the vacuum degree is 0.06-0.10 mpa according to the proportion that the ginger slices, glucose and impregnation liquid =2: 1.6-2: 5-10, impregnating at normal pressure for 4-8 h after recovery, and blanching for 10-30 min with boiling water;

④ quick freezing with liquid nitrogen, spraying the liquid nitrogen on the surface of ginger slices, and keeping for 5-20 min;

⑤ frying with palm oil at 80-95 deg.C under 0.05-0.1 mpa vacuum degree for 30-50 min to obtain low-oil instant ginger crisp.

At present, no integrated production equipment integrating vacuum oil bath, vacuum impregnation and hot bleaching is available, so that the applicant has pickled an automatic production equipment for the ginger crisp chips based on the preparation method of the instant ginger crisp chips, and the specific structure is:

the automatic production equipment for the ginger crisp comprises a ginger crisp preparation barrel, wherein a ginger crisp preparation top cover is fixedly connected above the ginger crisp preparation barrel through an industrial hasp, four material placing boxes are arranged in a barrel body at the bottom of the ginger crisp preparation barrel in a drawing mode in a drawer cabinet, heating rods are arranged at the bottoms of the two material placing boxes, a full-automatic bidirectional hydraulic lifting cylinder is arranged at the central position of the barrel body in the ginger crisp preparation barrel, a placing basket mounting assembly is fixedly arranged on one side of a top rod body of the full-automatic bidirectional hydraulic lifting cylinder, a placing basket assembly is clamped on the placing basket mounting assembly, and a positioning assembly is arranged right above the position, close to the central point, of the ginger crisp preparation top cover;

the ginger chip preparation barrel is characterized in that a round partition plate is fixedly arranged on a barrel body in the ginger chip preparation barrel, four box body accommodating spaces are formed between the round partition plate and the ginger chip preparation barrel through strip partition plates, first fixing lug plates are arranged at two ends of the barrel body at the top of the ginger chip preparation barrel, and guide rods are arranged on the first fixing lug plates;

the two side cover bodies of the ginger chip preparation top cover are respectively and fixedly provided with a second fixing lug plate, the top cover body of the ginger chip preparation top cover is provided with a liquid nitrogen input pipe, an exhaust pipe and a material adding pipe, the center cover body of the ginger chip preparation top cover is provided with a slide bar in a sliding manner, four positioning grooves are symmetrically distributed around the center cover body of the ginger chip preparation top cover, the top of the slide bar is provided with a handle, the top of the material adding pipe is provided with a sealing cover in a threaded manner, and the top of the exhaust pipe is fixedly connected with a vacuum pump through a pipeline;

the positioning assembly comprises a positioning pipe, the interior of the positioning pipe is fixedly connected with a positioning column through a positioning spring, and the bottom of the positioning column is fixedly provided with a positioning ball head;

the placing basket assembly comprises a ginger crisp placing basket, and a T-shaped clamping head is fixedly arranged at one end of the ginger crisp placing basket;

the placing basket mounting assembly comprises a connecting rod, one end of the connecting rod is fixedly provided with a T-shaped clamping groove plate, and the bottom of the T-shaped clamping groove plate is fixedly provided with a carrying grid plate;

the full-automatic bidirectional hydraulic lifting cylinder is fixedly arranged on a rotating disc through bolts, and the rotating disc is rotatably connected with a bottom cylinder body of the ginger crisp chip preparation cylinder through a rotating shaft rod and a rotating bearing.

Preferably, the positioning ball head is fixedly connected with the positioning groove in a clamping manner, and the positioning ball head can move up and down in a reciprocating manner under the action of the positioning spring.

Preferably, the bottom of the sliding rod is fixedly connected with a top rod body of the full-automatic bidirectional hydraulic lifting cylinder.

Preferably, the placing basket assembly is fixedly connected with the placing basket mounting assembly in a clamping mode through a T-shaped clamping head and a T-shaped clamping groove plate.

Preferably, the rod body of the guide rod is in through type sliding connection with the plate body of the second fixed ear plate.

Preferably, the liquid nitrogen input pipe is connected with an external nitrogen conveying device.

Preferably, the bottom thread of the exhaust tube is provided with a smell removal tube, an object carrying plate with a mesh grid structure is arranged in the smell removal tube, and a peculiar smell adsorbent bag is paved on the object carrying plate.

Preferably, when the placing basket assembly rotates to a position right above a certain material placing box, the bottom of the feeding pipe is right above the placing basket assembly.

Advantageous effects

Firstly, the invention solves the technical problems that the fried ginger can be aged and crisp chips can not be formed, and the ginger can be formed into crisp chips after being fried through the prior quick freezing, the vacuum impregnation of impregnation liquid, the secondary quick freezing and the vacuum low-temperature frying and multiple treatments, thereby providing a brand-new instant leisure food, and the product has good taste. Experimental detection results show that the preparation method can effectively improve the production efficiency of the ginger crisp and reduce the browning degree and the oil content of the ginger crisp.

In the preparation process, the sugar permeability of the ginger crisp chips prepared by the method is obviously improved compared with normal-pressure soaking, and the content reduction rate of soluble solids in sugar liquid and the rising rate of soluble solids in ginger are obviously higher than those of the conventional sugar permeability mode. After the vacuum impregnation mode is adopted for 5.5 hours, the content of soluble solids in the sugar solution and the ginger can reach the balance, while the content of the soluble solids in the sugar solution and the ginger of the conventional sugar infiltration treatment group can reach the balance only after more than 12 hours.

The ginger crisp chips prepared by the invention are brand-new ginger instant products, and are processed by adopting a vacuum low-temperature oil bath technology, the whole processing temperature is not more than 100 ℃, the nutritional ingredients of the products are well kept, the brittleness is high, the browning degree is low, and the oil content is low. Comparing the products of the vacuum low-temperature oil bath group and the conventional frying group, the ginger crisp chip processed by the vacuum low-temperature oil bath group has the oil content which is obviously lower than that of the conventional frying group; the browning degree of the product is obviously less than that of the ginger crisp chips processed by conventional frying; the retention degree of gingerol and flavone is also obviously higher than that of the conventional fried group.

The invention designs automatic preparation equipment of ginger crisp based on the method, the automatic preparation equipment has simple structure, can integrate complicated steps into a container to be completed, the cut material is put into a ginger crisp placing basket of the equipment, the equipment can firstly close all material placing boxes according to needs, a vacuum pump starts pumping work, the vacuum degree in the container is pumped to the range of technological requirements, a program can automatically rotate the ginger crisp placing basket into the material placing box of impregnation liquid to enable the ginger crisp placing basket to start vacuum impregnation, after the vacuum impregnation, the vacuum pump stops working, the air pressure in a preparation cylinder is adjusted to enable the ginger crisp placing basket to rotate to the material placing box for placing clear water after the impregnation is completed, the ginger crisp placing basket is heated and hot-ironed, liquid nitrogen is sprayed on the surface of the ginger crisp after the impregnation is completed, the quick freezing is carried out for 5-20 min continuously, and after the quick freezing, heating the palm oil to 80-90 ℃, pumping the palm oil to 0.05-0.1 mpa in vacuum degree, carrying out vacuum oil bath, and lifting the ginger crisp chips after the vacuum oil bath to obtain the ginger crisp chips.

The integrated equipment for the ginger crisp integrates quick freezing, vacuum impregnation, normal-pressure impregnation, blanching and vacuum oil bath, all operations are completed in one container, and the integrated equipment has the advantages of high integration level, simplicity in operation, high production efficiency and the like.

Drawings

FIG. 1 is a cross-sectional view of the present invention;

FIG. 2 is a top view of a ginger crisp preparation cartridge of the present invention;

FIG. 3 is a cross-sectional view of the positioning assembly of the present invention;

FIG. 4 is a perspective view of a placement basket assembly and a placement basket mounting assembly in accordance with the present invention;

FIG. 5 is a perspective view of a top cover part structure of the ginger crisp of the present invention;

in the figure: 1. preparing a barrel of ginger crisp chips; 11. a circular baffle plate; 12. a strip-shaped partition plate; 13. a first fixed ear plate; 14. a guide bar; 2. an industrial hasp; 3. preparing a top cover from the ginger crisp chips; 31. a second fixed ear plate; 32. a liquid nitrogen input pipe; 33. an air exhaust pipe; 34. a feeding pipe; 35. a sealing cover; 36. positioning a groove; 37. a slide bar; 38. a handle; 39. a vacuum pump; 4. a material placing box; 5. a heating rod; 6. a positioning assembly; 61. a positioning tube; 62. a positioning spring; 63. a positioning column; 64. positioning a ball head; 7. placing the basket assembly; 71. placing the ginger crisp chips in a basket; 72. a T-shaped snap head; 8. a placement basket mounting assembly; 81. a connecting rod; 82. t-shaped clamping groove plates; 83. a carrying grid plate; 9. a full-automatic bidirectional hydraulic lifting cylinder; 91. rotating the disc; 92. rotating the shaft lever; 93. and rotating the bearing.

Detailed Description

The present invention will be described in detail with reference to the following embodiments and the accompanying drawings.