阅读说明：本技术 芦笋-马铃薯混合重组脆片干燥杀菌装置及脆片制备方法 (Asparagus-potato mixed recombinant crisp chip drying and sterilizing device and crisp chip preparation method ) 是由 徐继成 周小楠 张慜 张晓虎 徐海洋 季长路 王顺民 韩雨 曹江文 于 2019-10-29 设计创作，主要内容包括：本发明提供一种应用于农产品副产物技术领域的芦笋-马铃薯混合重组脆片干燥杀菌装置,本发明还涉及一种芦笋-马铃薯混合重组脆片制备方法,所述的芦笋-马铃薯混合重组脆片干燥杀菌装置的装置箱体(10)内部设置传送带(8),输送管(11)上端设置为呈喇叭口状结构,输送管(11)上端设置为能够延伸到输送带(8)下方位置的结构,输送管(11)下端与热风机(3)连接,输送管(11)上方位置的装置箱体(10)上设置射频发生器(2),本发明所述的芦笋-马铃薯混合重组脆片干燥杀菌装置,能够有效解决常压热风干燥存在的干燥温度高,营养成分损失大,产品复水性能差,生产费用高、后期干燥时间长等问题,提高干燥杀菌的产品的质量,提高效率。(The invention provides an asparagus-potato mixed recombined crisp drying and sterilizing device applied to the technical field of agricultural product byproducts, and also relates to a preparation method of the asparagus-potato mixed recombined crisp, wherein a conveying belt (8) is arranged inside a device box body (10) of the asparagus-potato mixed recombined crisp drying and sterilizing device, the upper end of a conveying pipe (11) is arranged to be in a bell mouth-shaped structure, the upper end of the conveying pipe (11) is arranged to be in a structure capable of extending to the position below the conveying belt (8), the lower end of the conveying pipe (11) is connected with a hot air blower (3), a radio frequency generator (2) is arranged on the device box body (10) above the conveying pipe (11), the asparagus-potato mixed recombined crisp drying and sterilizing device can effectively solve the problems of high drying temperature and large nutrient component loss existing in normal-pressure hot air drying, poor rehydration performance of products, high production cost, long later drying time and the like, improves the quality of dried and sterilized products, and improves the efficiency.)

1. The utility model provides a dry sterilizing equipment of crisp piece of mixed reorganization of asparagus-potato which characterized in that: including device box (10), device box (10) inside conveyer belt (8) that sets up, device box (10) one side sets up feed inlet (1), device box (10) opposite side sets up discharge gate (9), conveyer pipe (11) upper end sets up to being horn mouth column structure, conveyer pipe (11) upper end sets up to the structure that can extend to conveyer belt (8) below position, conveyer pipe (11) lower extreme is connected with air heater (3), set up radio frequency generator (2) on device box (10) of conveyer pipe (11) top position, conveyer pipe (11) on set up air heater (4).

2. The asparagus-potato mixed recombined crisp drying and sterilizing device of claim 1, which is characterized in that: the air heater (3) is arranged outside the device box body (10), the conveying pipes (11) comprise a plurality of pipes, the bell-mouth-shaped structure at the upper end of each conveying pipe (11) is aligned to the part of the conveying belt (8), and each conveying pipe (11) is connected with one air heater (3).

3. The asparagus-potato mixed recombinant crisp drying and sterilizing device of claim 1 or 2, wherein the device comprises: the asparagus-potato mixed recombined crisp chip drying and sterilizing device further comprises a control part (5), the air heater (3) is connected with the control part (5) capable of controlling the start and stop of the air heater (3) and the adjustment of the hot air volume, the conveying belt (8) is connected with the control part (5) capable of controlling the start and stop of the conveying belt (8) and the adjustment of the conveying speed, and the radio frequency generator (2) is connected with the control part (5) capable of controlling the start and stop of the radio frequency generator (2) and the adjustment of the frequency.

4. The asparagus-potato mixed recombinant crisp drying and sterilizing device of claim 1 or 2, wherein the device comprises: conveyer pipe (11) including vertical pipe (6) and horizontal pipe (7), horizontal pipe (7) one end is connected with air heater (3), the horizontal pipe (7) other end is connected with vertical pipe (6) lower extreme, vertical pipe (6) upper end sets up to be horn mouth column structure, air heater (4) set up on horizontal pipe (7) of conveyer pipe (11).

5. The asparagus-potato mixed recombinant crisp drying and sterilizing device of claim 1 or 2, wherein the device comprises: the device is characterized in that the radio frequency generators (2) are arranged in a plurality of numbers, the radio frequency generators (2) are arranged at the upper end position inside the device box body (10), and the radio frequency generators (2) are arranged at intervals from one end close to the feeding hole (1) to one end close to the discharging hole (9).

6. A preparation method of asparagus-potato mixed recombinant crisp chips is characterized by comprising the following steps: the preparation method of the asparagus-potato mixed recombinant crisp chips comprises the following steps:

s1, selecting raw materials: selecting fresh asparagus byproducts, cleaning and cutting;

s2, vacuum drying: vacuum freeze drying the cleaned and cut raw material;

s3, ultra-low temperature superfine grinding: carrying out ultralow temperature superfine grinding on the raw materials for many times;

s4, mixing with potato flour: adding the asparagus byproduct powder prepared in the step S3 into the whole potato powder, the carrot powder, the white sesame powder and the water, and uniformly mixing the materials;

s5, cooking and seasoning: adding salt and monosodium glutamate into the product obtained in the step S4, cooking and slicing;

s6, drying and sterilizing: drying and sterilizing the product obtained in the step S5 by an asparagus-potato mixed recombined crisp drying and sterilizing device, wherein the drying temperature is between 50 and 90 ℃, the radio frequency distance between a radio frequency generator (2) and the product on a conveying belt (8) is between 10 and 30cm, the radio frequency is between 25 and 28MHz, and the drying and sterilizing time is between 70 and 150 min;

and S7, obtaining a finished crisp chip.

7. The asparagus-potato mixed recombinant crisp preparation method of claim 6, wherein the asparagus-potato mixed recombinant crisp is prepared by the following steps: the carrot powder added in the step S4 is a color-enhancing substance, the adding amount of the carrot powder is between 10g and 15g per 100g of asparagus stem powder, the white sesame powder is a flavor-enhancing substance, and the adding amount of the white sesame powder is between 4g and 6g per 100g of asparagus stem powder.

8. The asparagus-potato mixed recombinant crisp preparation method of claim 6, wherein the asparagus-potato mixed recombinant crisp is prepared by the following steps: in the asparagus stem powder produced according to the step S3, the weight ratio of the water content of the potato flakes is controlled between 8% and 9% when 20g to 30g of the potato flakes is added per 100g of the asparagus stem powder.

9. The asparagus-potato mixed recombinant crisp preparation method of claim 6, wherein the asparagus-potato mixed recombinant crisp is prepared by the following steps: the adding amount of the whole potato powder is between 20g and 30g per 100g of asparagus stem powder; the addition amount of water is between 90g and 110g per 100g of asparagus stem powder.

10. The asparagus-potato mixed recombinant crisp preparation method of claim 6, wherein the asparagus-potato mixed recombinant crisp is prepared by the following steps: adding salt into the product obtained in the step S4 in a weight ratio of 3-4%, adding monosodium glutamate in a weight ratio of 0.1-0.2%, and steaming for 6-8 min.

Technical Field

The invention belongs to the technical field of agricultural product byproducts, and particularly relates to a drying and sterilizing device for asparagus-potato mixed recombinant crisp chips, and a preparation method for the asparagus-potato mixed recombinant crisp chips.

Background

Asparagus, also called asparagus, enjoys the name of 'king of vegetables' in the international market, is rich in various amino acids, proteins, various vitamins and various mineral substances, the content of the asparagus is higher than that of common fruits and vegetables, the asparagus has special nutrition and dietary therapy effects, particularly asparagine and trace elements such as selenium, molybdenum, chromium, manganese and the like in the asparagus, has the capacity of regulating organism metabolism and improving body immunity, and has strong inhibiting effect and pharmacological effect in the prevention and treatment of hypertension, heart disease, leukemia, blood cancer, edema, cystitis and the like. The Shennong Bencao lists asparagus as the top grade, which is called as the efficacy of not only reducing weight but also benefiting qi and prolonging life after long-term administration. The food and medicinal value of Germinatus Phragmitis from Ben Cao gang mu of Li Shizhen of Ming dynasty are described in detail. The nutritional value and the health care value of the asparagus are several times or even dozens of times of those of other vegetables and fruits, and the asparagus is determined as the head of the ten vegetables in the world by the world health organization, and is well sold in markets at home and abroad.

In the processing process of the asparagus, about 15 to 25 percent of byproducts are generated, and the old stems, the thin stems, the bamboo shoot skins, the bamboo shoot roots and the like which are rich in cellulose and flavonoid compounds are all used as byproducts to be discarded, thereby causing serious waste of resources. The cellulose content of the fresh asparagus is 0.65-1.3%, and the cellulose content in the old roots and stems of the lignified and fiberized asparagus is far higher than that of the fresh asparagus, so that the asparagus is a very good cellulose source. According to reports, the old stems of asparagus which can not be directly eaten due to fibrosis in China can be more than 2 ten thousand tons every year. At present, deep processing methods of asparagus at home and abroad have a lot of researches. The asparagus tender stem is subjected to the treatments of blanching, pulping, spice addition, sterilization and the like to prepare the asparagus sauce with good taste and rich nutrition. The asparagus can also be made into freeze-dried asparagus powder, and the asparagus can be subjected to color protection and desalination to produce vacuum fried and vacuum microwave leisure food. The prior art has insufficient utilization of asparagus byproducts and does not relate to the problems and the schemes provided by the invention.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: the asparagus-potato mixed recombined crisp drying and sterilizing device is simple in structure, and can effectively solve the problems of high drying temperature, high loss of nutritional ingredients, poor rehydration performance of products, high production cost, long drying time in later period and the like in normal-pressure hot air drying, thereby effectively improving the quality of the products subjected to drying and sterilizing and improving the efficiency.

To solve the technical problems, the invention adopts the technical scheme that:

the invention relates to an asparagus-potato mixed recombined crisp drying and sterilizing device which comprises a device box body, wherein a conveying belt is arranged in the device box body, a feeding hole is formed in one side of the device box body, a discharging hole is formed in the other side of the device box body, the upper end of the conveying pipe is of a horn-mouth-shaped structure, the upper end of the conveying pipe is of a structure capable of extending to the lower position of the conveying pipe, the lower end of the conveying pipe is connected with a hot air blower, a radio frequency generator is arranged on the device box body at the position above the conveying pipe, and an air heater is.

The air heater is arranged outside the device box body, the conveying pipes comprise a plurality of conveying pipes, the bell-mouth-shaped structures at the upper ends of the conveying pipes are aligned to the positions of the conveying belt parts, and each conveying pipe is connected with one air heater.

The asparagus-potato mixed recombined crisp drying and sterilizing device further comprises a control part, the air heater is connected with the control part capable of controlling the start and stop of the air heater and the adjustment of the hot air quantity, the conveying belt is connected with the control part capable of controlling the start and stop of the conveying belt and the adjustment of the conveying speed, and the radio frequency generator is connected with the control part capable of controlling the start and stop of the radio frequency generator and the adjustment of the frequency.

The conveyer pipe include vertical pipe and horizontal pipe, horizontal pipe one end is connected with the air heater, the horizontal pipe other end is connected with vertical tub of lower extreme, vertical tub of upper end sets up to be horn mouth column structure, air heater set up on the horizontal pipe of conveyer pipe.

The device is characterized in that the radio frequency generators are arranged in a plurality of numbers, the radio frequency generators are arranged at the upper end position in the device box body, and the radio frequency generators are arranged from one end close to the feeding port to one end close to the discharging port in a clearance mode.

The invention relates to a preparation method of asparagus-potato mixed recombined crisp chips, which has simple steps, can reserve bioactive ingredients of powder to the maximum extent in the processing process, reduce the loss of nutrient ingredients, improve the rehydration performance of products and improve the nutritional value of the finally finished crisp chip products.

The preparation method of the asparagus-potato mixed recombinant crisp chips comprises the following steps:

s1, selecting raw materials: selecting fresh asparagus byproducts, cleaning and cutting;

s2, vacuum drying: vacuum freeze drying the cleaned and cut raw material;

s3, ultra-low temperature superfine grinding: carrying out ultralow temperature superfine grinding on the raw materials for many times;

after ultra-low temperature ultra-micro crushing, taking a raw material powder sample to determine the content and the granularity of the asparagoside, and analyzing the influence of the crushing times on the quality of the ultra-micro powder and the soluble fiber;

s4, mixing with potato flour: adding the asparagus byproduct powder prepared in the step S3 into the whole potato powder, the carrot powder, the white sesame powder and the water, and uniformly mixing the materials;

s5, cooking and seasoning: adding salt and monosodium glutamate into the product obtained in the step S4, cooking and slicing;

s6, drying and sterilizing: drying and sterilizing the product obtained in the step S5 by an asparagus-potato mixed recombined crisp drying and sterilizing device, wherein the drying temperature is between 50 and 90 ℃, the radio frequency distance between a radio frequency generator and the product on a conveyor belt is between 10 and 30cm, the radio frequency is between 25 and 28MHz, and the drying and sterilizing time is between 70 and 150 min;

and S7, obtaining a finished crisp chip.

The carrot powder added in the step S4 is a color-enhancing substance, the adding amount of the carrot powder is between 10g and 15g per 100g of asparagus stem powder, the white sesame powder is a flavor-enhancing substance, and the adding amount of the white sesame powder is between 4g and 6g per 100g of asparagus stem powder.

In the asparagus stem powder produced according to the step S3, the moisture content of the whole potato flour is controlled to be between 8% and 9% by weight when 20g to 30g of the whole potato flour is added per 100 g.

The adding amount of the whole potato powder is between 20g and 30g per 100g of asparagus stem powder; the addition amount of water is between 90g and 110g per 100g of asparagus stem powder.

Adding salt into the product obtained in the step S4 in a weight ratio of 3-4%, adding monosodium glutamate in a weight ratio of 0.1-0.2%, and steaming for 6-8 min.

By adopting the technical scheme of the invention, the following beneficial effects can be obtained:

the asparagus-potato mixed recombined crisp drying and sterilizing device disclosed by the invention is based on a radio frequency-hot air combined drying and sterilizing technology, and realizes drying and sterilizing treatment in the crisp processing process. When the product obtained in the step S5 is dried and sterilized by the asparagus-potato mixed recombined crisp chip drying and sterilizing device, the drying temperature, the radio frequency distance, the radio frequency and the drying and sterilizing time are controlled, the product is fed through the feeding port and is placed at one end of the conveying belt close to the feeding port, then the starting of the conveying belt, the hot air blower, the radio frequency generator, the air heater and the like is controlled by the control part, all parts are started simultaneously in the process of transmitting the product through the conveying belt and act on the product transmitted on the conveying belt, the upper end of the conveying pipe is in a horn mouth state, so that the hot air output by the hot air blower can be received no matter which position the product is conveyed to the conveying belt, each batch of products are conveyed from the position on the conveying belt close to the feeding port to the end close to the discharging port, and in the conveying process, the time of the, so that the drying and sterilization can be finished as long as the product is conveyed to the discharge hole, and the product can be taken out for the next step of treatment. The asparagus-potato mixed recombined crisp chip drying and sterilizing device provided by the invention replaces hot air drying, so that the drying time is reduced by 55-65%, the energy is saved by 40-50%, the loss of bioactive components of the product is small, the quality of the final crisp chip finished product is improved, and the enterprise cost is obviously reduced. The preparation method of the asparagus-potato mixed recombinant crisp chips has simple process steps, and can effectively solve the problems of high drying temperature, high loss of nutrient components, poor rehydration performance of products, high production cost, long later-period drying time and the like in normal-pressure hot air drying, thereby effectively improving the quality of the crisp chips and improving the efficiency.

Drawings

The contents of the description and the references in the drawings are briefly described as follows:

FIG. 1 is a schematic structural diagram of an asparagus-potato mixed recombinant crisp drying and sterilizing device of the invention;

in the drawings, the reference numbers are respectively: 1. a feed inlet; 2. a radio frequency generator; 3. a hot air blower; 4. an air heater; 5. controller, 6, vertical tube; 7. a horizontal tube; 8. a conveyor belt; 9. a discharge port; 10. a device case; 11. a delivery pipe.

Detailed Description

The following detailed description of the embodiments of the present invention, such as the shapes and structures of the components, the mutual positions and connection relations among the components, the functions and operation principles of the components, will be made by referring to the accompanying drawings and the description of the embodiments:

as shown in the attached figure 1, the invention relates to an asparagus-potato mixed recombined crisp drying and sterilizing device which comprises a device box body 10, wherein a conveying belt 8 is arranged in the device box body 10, a feeding hole 1 is formed in one side of the device box body 10, a discharging hole 9 is formed in the other side of the device box body 10, the upper end of a conveying pipe 11 is of a bell-mouth-shaped structure, the upper end of the conveying pipe 11 is of a structure capable of extending to the position below the conveying belt 8, the lower end of the conveying pipe 11 is connected with an air heater 3, a radio frequency generator 2 is arranged on the device box body 10 above the conveying pipe 11, and an air heater 4 is arranged on the conveying. The structure realizes the drying and sterilizing treatment in the crisp processing process based on the radio frequency-hot air combined drying and sterilizing technology. When the product obtained in the step S5 is dried and sterilized by the asparagus-potato mixed recombined crisp chip drying and sterilizing device, the drying temperature, the radio frequency distance, the radio frequency and the drying and sterilizing time are controlled, the product is fed through the feeding port and is placed at one end of the conveying belt close to the feeding port, then the conveying belt, the hot air blower 3, the radio frequency generator 2, the air heater 4 and the like are controlled to be started through the control part, all parts are started simultaneously in the process that the product is conveyed through the conveying belt and act on the product conveyed on the conveying belt, the upper end of the conveying pipe is in a horn mouth state, so that the product can receive the hot air output by the hot air blower 3 no matter which position the product is conveyed to the conveying belt, and thus each batch of products are conveyed from the position close to the feeding port to the end close to the discharging port on the conveying belt, The radio frequency time just meets the requirement, so that the drying and sterilization can be finished as long as the product is conveyed to the discharge hole, and the product can be taken out for the next step of treatment. The asparagus-potato mixed recombined crisp chip drying and sterilizing device provided by the invention replaces hot air drying, so that the drying time is reduced by 55-65%, the energy is saved by 40-50%, the loss of bioactive components of the product is small, the quality of the final crisp chip finished product is improved, and the enterprise cost is obviously reduced. The asparagus-potato mixed recombined crisp drying and sterilizing device is simple in structure, and can effectively solve the problems of high drying temperature, high loss of nutritional ingredients, poor rehydration performance of products, high production cost, long later-period drying time and the like in normal-pressure hot air drying, so that the quality of the dried and sterilized products is effectively improved, and the efficiency is improved.

The air heater 3 is arranged outside the device box body 10, the conveying pipe 11 comprises a plurality of conveying pipes, the bell-mouth-shaped structure at the upper end of each conveying pipe 11 is aligned to the position of the part of the conveying belt 8, and each conveying pipe 11 is connected with one air heater 3. Above-mentioned structure, through the setting of a plurality of conveyer pipes, cover the conveyer belt comprehensively from being close to the pan feeding mouth to the position that is close to the discharge gate for product on the conveyer belt is carrying out the transportation process, no matter is located any position of conveyer belt, can both receive the hot-blast of air heater transmission, thereby all carries out the drying in whole transportation process, raises the efficiency.

The asparagus-potato mixed recombined crisp drying and sterilizing device further comprises a control part 5, the air heater 3 is connected with the control part 5 capable of controlling the start and stop of the air heater 3 and the adjustment of the hot air quantity, the conveying belt 8 is connected with the control part 5 capable of controlling the start and stop of the conveying belt 8 and the adjustment of the conveying speed, and the radio frequency generator 2 is connected with the control part 5 capable of controlling the start and stop of the radio frequency generator 2 and the adjustment of the frequency. Above-mentioned structure, radio frequency generator 2, air heater 3, air heater 4, conveyer belt 8 all operate through control unit, and control unit is located the position that is close to the device box, and the operating personnel of being convenient for observes device behavior nearby, interferes the operation in real time.

Conveyer pipe 11 include vertical pipe 6 and horizontal pipe 7, horizontal pipe 7 one end is connected with air heater 3, the horizontal pipe 7 other end is connected with 6 lower extremes of vertical pipe, 6 upper ends of vertical pipe set up to be horn mouth column structure, air heater 4 set up on conveyer pipe 11's horizontal pipe 7. Above-mentioned structure, the bellmouth structure of vertical pipe extends to conveyer belt below position to be close to the conveyer belt below, make hot-blast can directly transmit the conveyer belt, avoid hot cold wind loss, and during vertical pipe transmission hot-blast, the wide coverage covers conveyer belt below position comprehensively.

The radio frequency generators 2 are arranged in a plurality of numbers, the radio frequency generators 2 are arranged at the upper end positions in the device box body 10, and the radio frequency generators 2 are arranged at intervals from one end close to the feeding hole 1 to one end close to the discharging hole 9. Above-mentioned structure, a plurality of radio frequency generator arrange according to the clearance to cover the conveyer belt comprehensively from being close to the pan feeding mouth to being close to the position of discharge gate, make the overall process of product transmission on the conveyer belt, can both receive the radio frequency generator and cover, improve bactericidal effect.

The invention relates to a preparation method of asparagus-potato mixed recombined crisp chips, which has simple steps, can reserve bioactive ingredients of powder to the maximum extent in the processing process, reduce the loss of nutrient ingredients, improve the rehydration performance of products and improve the nutritional value of the finally finished crisp chip products.

The preparation method of the asparagus-potato mixed recombinant crisp chips comprises the following steps:

s1, selecting raw materials: selecting fresh asparagus byproducts, cleaning and cutting;

s2, vacuum drying: vacuum freeze drying the cleaned and cut raw material;

s3, ultra-low temperature superfine grinding: carrying out ultra-low temperature ultra-micro grinding on the raw materials for multiple times, taking a raw material powder sample for measuring the content and the granularity of the asparagoside, and analyzing the influence of the grinding times on the quality of the ultra-micro powder and the soluble fiber; in step S3, the best choice is ultra-low temperature ultra-micro pulverization for 3 times, and the ultra-low temperature can effectively preserve the nutrient components in the asparagus by-products without being damaged. The average particle size of the finished crisp chips reaches 101 m, the finished crisp chips have special physicochemical properties which are not possessed by common particles, such as good solubility, dispersibility, adsorbability, chemical reaction activity and the like, and the added value of the finished crisp chips is improved.

S4, mixing with potato flour: adding the asparagus byproduct powder prepared in the step S3 into the whole potato powder, the carrot powder, the white sesame powder and the water, and uniformly mixing the materials;

s5, cooking and seasoning: adding salt and monosodium glutamate into the product obtained in the step S4, cooking and slicing;

s6, drying and sterilizing: drying and sterilizing the product obtained in the step S5 by an asparagus-potato mixed recombined crisp drying and sterilizing device, wherein the drying temperature is between 50 and 90 ℃, the radio frequency distance between a radio frequency generator 2 and the product on a conveying belt 8 is between 10 and 30cm, the radio frequency is between 25 and 28MHz, and the drying and sterilizing time is between 70 and 150 min;

and S7, obtaining a finished crisp chip.

Compared with the prior art, the preparation method of the asparagus-potato mixed recombinant crisp chips has the following beneficial effects: (1) the invention takes the byproducts such as the asparagus leftovers, the stalks and the like as the raw materials, realizes the reutilization of waste materials, develops the key microwave vacuum high-efficiency high-quality drying technology of the asparagus byproduct-potato mixed recombined crisp chips with industrialized significance, and reduces the drying time by 55-65%. (2) The preparation method adopts the asparagus-potato mixed recombined crisp drying and sterilizing device, and solves the problems of high drying temperature, high loss of nutrient components, poor rehydration performance of products, high production cost, long later-period drying time and the like in normal-pressure hot air drying. (3) The final crisp chip product produced by the preparation method disclosed by the invention is low in loss of bioactive components, energy is saved by 40-50%, the nutritive value of the product is improved, the preparation efficiency is improved, and the enterprise cost is obviously reduced.

The carrot powder added in the step S4 is a color-enhancing substance, the adding amount of the carrot powder is between 10g and 15g per 100g of asparagus stem powder, the white sesame powder is a flavor-enhancing substance, and the adding amount of the white sesame powder is between 4g and 6g per 100g of asparagus stem powder.

In the asparagus stem powder produced according to the step S3, the moisture content of the whole potato flour is controlled between 8% to 9% by weight when 20g to 30g of the whole potato flour is added per 100 g.

The adding amount of the whole potato powder is between 20g and 30g per 100g of asparagus stem powder; the addition amount of water is between 90g and 110g per 100g of asparagus stem powder.

Adding salt into the product obtained in the step S4 in a weight ratio of 3-4%, adding monosodium glutamate in a weight ratio of 0.1-0.2%, and steaming for 6-8 min.

The invention relates to a preparation method of asparagus-potato mixed recombinant crisp chips, which comprises the following steps of:

selecting a by-product of fresh asparagus, cleaning and cutting; vacuum freeze drying the cleaned and cut raw material; after drying, carrying out ultralow temperature superfine grinding on the raw materials for 3 times, taking a powder sample, carrying out content and granularity measurement on the asparagoside, and analyzing the influence of the grinding times on the superfine powder quality and the soluble fiber; adding 20g of potato powder (with the water content of 9%), 15g of carrot powder, 6g of white sesame powder and 100g of water into each 100g of the prepared asparagus stem powder, and uniformly mixing; adding 3% of salt and 0.1% of monosodium glutamate into the obtained product, steaming for 6min, and slicing. Then placing the obtained product in an asparagus-potato mixed recombined crisp drying and sterilizing device for drying and sterilizing, wherein the drying temperature is 50-90 ℃, the radio frequency distance is 10cm, the radio frequency is 27.12MHz, the drying and sterilizing are carried out for 70min, and the drying is carried out until the water content is below 5%; and (5) obtaining finished crisp chips, and packaging the finished crisp chips to obtain finished packages. The drying time of the final product is reduced by 55-65%, the energy is saved by 40-50%, the loss of bioactive components of the product is small, the enterprise cost is obviously reduced, the nutritive value of the product is improved, and the preparation efficiency is improved.

The invention relates to a preparation method of asparagus-potato mixed recombinant crisp chips, wherein an embodiment 2 comprises the following steps:

selecting a by-product of fresh asparagus, cleaning and cutting; vacuum freeze drying the cleaned and cut raw materials; after drying, carrying out ultralow temperature superfine grinding on the raw materials for 3 times, taking a powder sample, carrying out content and granularity measurement on the asparagoside, and analyzing the influence of the grinding times on the superfine powder quality and the soluble fiber; adding 25g of potato powder (with the water content of 9%), 12g of carrot powder, 5g of white sesame powder and 100g of water into each 100g of the prepared asparagus stem powder, and uniformly mixing; adding 3.5% salt and 0.1% monosodium glutamate into the obtained product, steaming for 7min in short time, and slicing. Then placing the obtained product in an asparagus-potato mixed recombined crisp drying and sterilizing device for drying and sterilizing, wherein the drying temperature is 50-90 ℃, the radio frequency distance is 20cm, the radio frequency is 27.12MHz, the drying and sterilizing are carried out for 100min, and the drying is carried out until the water content is below 5%; and (5) obtaining finished crisp chips, and packaging the finished crisp chips to obtain finished packages. The drying time of the final product is reduced by 55-65%, the energy is saved by 40-50%, the loss of bioactive components of the product is small, the enterprise cost is obviously reduced, the nutritive value of the product is improved, and the preparation efficiency is improved.

The invention relates to a preparation method of asparagus-potato mixed recombinant crisp chips, which comprises the following steps of:

selecting a by-product of fresh asparagus, cleaning and cutting; vacuum freeze drying the cleaned and cut raw materials; after drying, carrying out ultralow temperature superfine grinding on the raw materials for 3 times, taking a powder sample, carrying out content and granularity measurement on the asparagoside, and analyzing the influence of the grinding times on the superfine powder quality and the soluble fiber; adding 30g of potato powder (with the water content of 9%), 10g of carrot powder, 4g of white sesame powder and 100g of water into each 100g of the prepared asparagus stem powder, and uniformly mixing; adding 4% salt and 0.1% monosodium glutamate into the obtained product, steaming for 8min, and slicing. Then placing the obtained product in an asparagus-potato mixed recombined crisp drying and sterilizing device for drying and sterilizing, wherein the drying temperature is 50-90 ℃, the radio frequency distance is 30cm, the radio frequency is 27.12MHz, the drying and sterilizing are carried out for 150min, and the drying is carried out until the water content is below 5%; and (5) obtaining finished crisp chips, and packaging the finished crisp chips to obtain finished packages. The drying time of the final product is reduced by 55-65%, the energy is saved by 40-50%, the loss of bioactive components of the product is small, the enterprise cost is obviously reduced, the nutritive value of the product is improved, and the preparation efficiency is improved.

The byproducts of the fresh asparagus are old stems, thin stems, bamboo shoot skins and bamboo shoot roots.

When ultra-low temperature ultra-micro grinding is carried out, the ultra-low temperature is between 80 ℃ below zero and 60 ℃ below zero.

The asparagus-potato mixed recombined crisp drying and sterilizing device disclosed by the invention is based on a radio frequency-hot air combined drying and sterilizing technology, and realizes drying and sterilizing treatment in the crisp processing process. When the product obtained in the step S5 is dried and sterilized by the asparagus-potato mixed recombined crisp chip drying and sterilizing device, the drying temperature, the radio frequency distance, the radio frequency and the drying and sterilizing time are controlled, the product is fed through the feeding port and is placed at one end of the conveying belt close to the feeding port, then the starting of the conveying belt, the hot air blower, the radio frequency generator, the air heater and the like is controlled by the control part, all parts are started simultaneously in the process of transmitting the product through the conveying belt and act on the product transmitted on the conveying belt, the upper end of the conveying pipe is in a horn mouth state, so that the hot air output by the hot air blower can be received no matter which position the product is conveyed to the conveying belt, each batch of products are conveyed from the position on the conveying belt close to the feeding port to the end close to the discharging port, and in the conveying process, the time of the, so that the drying and sterilization can be finished as long as the product is conveyed to the discharge hole, and the product can be taken out for the next step of treatment. The asparagus-potato mixed recombined crisp chip drying and sterilizing device provided by the invention replaces hot air drying, so that the drying time is reduced by 55-65%, the energy is saved by 40-50%, the loss of bioactive components of the product is small, the quality of the final crisp chip finished product is improved, and the enterprise cost is obviously reduced. The preparation method of the asparagus-potato mixed recombinant crisp chips has simple process steps, and can effectively solve the problems of high drying temperature, high loss of nutrient components, poor rehydration performance of products, high production cost, long later-period drying time and the like in normal-pressure hot air drying, thereby effectively improving the quality of the crisp chips and improving the efficiency.

The present invention has been described in connection with the accompanying drawings, and it is to be understood that the invention is not limited to the specific embodiments disclosed, but is intended to cover various modifications, changes and equivalents of the embodiments of the invention, and its application to other applications without departing from the spirit and scope of the invention.