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    • 专利摘要:
    Manufacturing process for high-fiber recombined asparagus chips, which belongs to the field of fruit and vegetable processing. The present invention utilizes as raw material leftovers discarded by asparagus producers, such as old asparagus stalks or roots; after pretreatment, hot water blanching, color protection, pulping and admixing of other additives after they are cooked briefly with steam; this is followed by laying out on plates and after laying out on plates, the water content is brought to 10% -15% by two-stage vacuum-microwave drying; then the moisture content is brought to below 5% by medium and short wave infrared drying in a vacuum; the content of dietary fiber in the product is 8.35% to 10.27%, the content of flavonoids in 100g chips is 12.73 to 16.86 mg and of polysaccharides between 9.34 and 11.28 mg; After processing, the rate of conservation of chlorophyll reaches 70% to 75% and the breaking strength of the chips is 1123 to 1443 g. The present invention relates to a thorough use of asparagus residues and discloses a novel process in this regard, whereby advantages such as fast drying, low temperature, high retention rate of the by using vacuum-microwave drying and medium and short-wave infrared drying in vacuum nutritional value, etc., and crisps for snack meals are produced which are high in cellulose, rich in biologically active substances such as flavonoids or polysaccharides, which are fragrant and crispy, which have high nutritional value and which are suitable for all ages Are suitable for consumption.
    公开号:BE1022972B1
    申请号:E2015/5392
    申请日:2015-06-26
    公开日:2016-10-25
    发明作者:Min Zhang；Zhenbing Liu；Huiqun Xu
    申请人:Jiangnan University；Jiangsu Ziteng Horticultural Greening Engineering Co., Ltd；
    IPC主号:
    专利说明:

    Patent
    Production process for fiber-rich recombined asparagus chips
    Technical part
    A production process for high-fiber-rich recombined asparagus chips, whereby the main raw material used is asparagus residues and a two-stage vacuum microwave drying is carried out, whereby advantages such as rapid drying and a high maintenance rate of the nutritional value etc. are achieved. Subsequently, a medium- and short-wave infrared drying in vacuum is used, until at the end of a kind of fiber-rich asparagus chips is produced; this belongs to the field of fruit and vegetable processing and has a very large practical and economic benefit.
    State of the art
    Asparagus tastes fresh and tasty, is rich in nutrients and its carotene content is 1-2 times higher than in tomatoes and also the niacin content is 1 to 2.5 times as high as in tomatoes. Asparagus also has more than 10 types of amino acids such as rutin, mannose, choline and isoleucine, lysine and leucine, which are not normally found in fruits and vegetables. At the same time it is rich in saponins, flavonoids, a variety of vitamins, selenium, zinc, iron, sugar and other nutrients. Asparagus contains a variety of minerals, with the potassium content being highest among the minerals, followed by phosphorous and magnesium respectively. Asparagus is rich in organic arsenic, very similar to arsenic in arsenic rich mushrooms. Higher than pork or eggs and just below liver, fish and shrimp. The calcium content of asparagus is 6 to 3 times that of tomatoes or peaches and 5 to 10 times that of apples or pears; The iron content is many times higher than that of apples. The content of mineral elements such as calcium, iron, arsenic, iodine and others, in which it lacks the human body, is very high in asparagus, as a result of which it has a very high nutritional value. In comparison, the asparagus flavonoid content is 2.1 times higher than the loquat, 1.2 times higher than honeysuckle and 77 times higher than alfalfa. Asparagus has pharmacologically beneficial effects on health, namely, improving immunity, eliminating fatigue, improving fat burning, detoxifying the liver, lowering blood pressure, hypoxia, acting as a liver antioxidant, anti-aging and anti-tumor effects, and improving memory. In clinical use Asparagus, also known as the king of vegetables, is used in the treatment of diseases such as cancer prevention and treatment, treatment of hyperlipidemia, treatment of psoriasis, breast cancer cure, breast hyperplasia, High blood pressure, heart disease, palpitations, fatigue, edema, cystitis, stones, difficulty urinating, liver cirrhosis, etc.
    In China, asparagus is mainly canned and exported as a rapidly frozen product. In the asparagus processing process, about 15% - 25% rejects and asparagus are disposed of as waste. However, these constituents, old styles, too thin styles, asparagus and asparagus roots, etc., are rich in cellulose and flavonoid compounds, but are all discarded as waste. This is a huge waste of resources. The flavonoid content with respect to adult and thin asparagus plant parts treated as waste reaches 32.3596 mg / 100 g. This is only lower than the peak of flavonoids in the asparagus tip of 34.4675 mg / 100 g. The asparagus remains and the asparagus skin also have rich nutritional value, so that the total value of amino acids reaches 2830 μg / g. The cellulose content of fresh asparagus is 0.65% to 1.3%, whereby after the lignification the cellulose content of old stems and roots of asparagus is far higher; this is an excellent source of cellulose. In addition, the asparagus remains contain all the nutrients of fresh asparagus; Furthermore, most of these asparagus remnants contain higher nutritional value than peeled asparagus; therefore, the meaningful use of these asparagus remains has a very great practical significance. As far as waste management of asparagus is concerned, many studies focus on extracting substances such as polysaccharides or flavonoids from this raw material, whereby the discarded rich fiber content is a very large waste; It also causes a lot of environmental problems. The present
    This invention uses waste, such as many remnants produced by asparagus producers during the production process, to produce recombined asparagus chips for snacks that are high in fiber content, rich in biologically active substances such as flavonoids and polysaccharides, which is a great practical and economical Meaning has.
    Mid- and shortwave infrared vacuum drying and vacuum microwave drying provide food processing at a relatively high degree of vacuum (-0.07 to -0.095 MPa) where the substance is in a low oxygen environment; This reduces or even eliminates the oxidation that occurs when food is processed at high temperatures; This preserves the original color, taste and nutritional value of the product. Therefore, this is suitable as processing for foods for snack meals. Relative to the atmospheric pressure, the pressure in the vacuum system is in a state of negative pressure because its absolute pressure is lower than the atmospheric pressure. In this relatively hypoxic state, food processing is carried out, whereby damage due to oxidation can be reduced or even avoided, such as fatty acid breakdown, enzymatic browning or other oxidative deterioration, etc., whereby an amount of nutrients can be preserved. The microwave heating is characterized by a rapid heat transfer, a short heat-up time and other benefits. At the same time, microwaves in the food interior essentially act directly on the water molecules, so that the material inside becomes instantly hot, resulting in rapid evaporation and movement of water inside the material, which also leads to the formation of numerous microchannels, resulting in a porous Structure leads; this prevents drying and shrinkage of the product; This in turn increases the crispness of the product, ensures quick drying a loose crunchiness and similar benefits; This makes it especially suitable for creating food for snack meals.
    Medium- and short-wave infrared drying in vacuum means performing a drying at a relatively high degree of vacuum, wherein in the drying room relative hypoxia prevails, whereby the oxidation of fats and pigment browning can be avoided. At the same time, in medium- and short-wave infrared drying using a radiation beam becomes
    Drying of the product is carried out by heating, whereby the drying time is short and the heat efficiency is high, whereby the quality of the drying product is relatively good. This is a drying that is suitable for heat-sensitive foods, whereby the nutritional value is preserved in the preservative maximum. It uses medium and short wavelength infrared drying in vacuum to perform subsequent drying, thereby avoiding product combustion in the later period of vacuum microwave drying, which also keeps some heat sensitive biologically active substances well preserved. HAN Yongbin and others have published a production process for chips of puffed rice and purple sweet potato chips (Publication Number: CN102726689 A), wherein the purple sweet potato is first precooked and then subjected to enzyme dispersion or ultrasonic wave dispersion of the cells, thereby achieving disassembly into single cells What Makes a Porridge of Purple Sweet Potatoes, Wherein This Is Blended After Adding Original Raw Materials and Additives; and then a room with a temperature of 40 ° C is used for drying baking until the moisture content is 20% to 30%; After that, an air pressure difference or the microwave is used for frothing, which creates a kind of chip for snack meals. Through thorough processing of purple sweet potatoes, the economic value of purple sweet potatoes is increased, which is very significant; However, in the manufacturing process, a 40 ° C room for heating and drying is brought up to 20% to 30% moisture content. This relates to the length of processing and nutritional losses are a relatively big problem. Not appropriate for a large industrial production. In contrast, the present invention uses rapid drying in the form of vacuum microwave drying and medium and short wave infrared drying in vacuum, whose drying efficiency is high, whereby the drying process for the chips is completed within 45 minutes; at the same time, the preservation rate for the nutritional value in vacuum is quite high; This will quickly make a type of crispy chip that is suitable for snack meals.
    Zhang Min and others have published a production process for recombined potato and fruit crispy chips (Patent Number: CN101999609 A), using potatoes and common fruits as raw material; after cleaning, steaming, molding, etc. Drying is carried out by microwave freeze drying or vacuum microwave drying; In the later phase of vacuum micro-drying is switched to hot-air drying until the moisture content is less than 6%; After that, a type of very crispy chip is produced for snack meals suitable for all ages. However, in this method, the cost is very high when vacuum microwave freeze drying is performed for the purpose of drying; in terms of cost, this is not economical; and If it is vacuum microwave drying, hot air drying is used to the end point. As a result, the time of hot-air drying is long, leading to deficiencies such as a low maintenance rate of nutritional value, and which is not beneficial for maintaining the nutritional quality and rapid industrialized production. And the present invention uses in the later phase medium and short wave infrared drying in vacuum to implement in the vacuum atmosphere rapid drying of the material; This overcomes the shortcomings of a low nutritional retention rate. ZHANG Yongmao and others have published a production process for puffed apple chips using microwaves and a pressure differential technology (Patent Number: CN 1895086 A), using fresh apples as a raw material undergoing a series of pretreatments, namely pre-drying and swelling by microwaves, and then , using a quick differential pressure device, a distension is performed, whereby apple chips are produced, which have the special apple flavor at the same time have a loose crispy texture and all are uniformly inflated; However, with respect to this invention, in the case of inflation in the differential pressure system, the temperature inside the can is 89 ° C-85 ° C, and this temperature is maintained for 50-70 minutes; Thereafter, a temperature between 79 ° C-76 ° C is held for 30-40 minutes; During this time, the apple chips are exposed to a high temperature for a long time, which is not favorable for the preservation of Nährwerke. In the present invention, the drying is completed quickly in a vacuum, wherein the entire drying process is completed in 45 minutes; In addition, the boiling point of water in the vacuum is relatively low and the evaporation of water is therefore fast. ZHENG Xianzhe, LIU Chenghai and others have invented a method of making inflated Lonicera caerulea chips by microwave and vacuum (Patent Number: CN101919520 A); With this technology, first the Lonicera caerulea fruits are washed, then a color protection as well as a stomping is carried out; additives are added, brought to a mushy state by heat and then put into molds. After this process, drying is performed by hot air until the moisture content is 25% to 45%. Subsequently, a drying is carried out with microwaves in a vacuum; Then some kind of chips is produced for snack meals. In the said invention, there are various shortcomings; so is the pre-drying time with hot air quite long, resulting in a low maintenance rate of nutritional value. On the other hand, the present invention does not use hot air in pre-drying, thus avoiding deterioration of nutritional value upon exposure to hot-air drying, and moreover, work efficiency can be strengthened. MA Xia et al. Published a process for producing lyophilized carrot chips (Patent No. CN 103907844 A); Here, a lyophilizing process has been used to make chips, but over-cost is a weak point, making it unsuitable for large-scale production. In contrast, the drying of the present invention is characterized by low energy consumption, low cost and better suited for large scale production. HU Qiuhui and others have developed a manufacturing method for edible mushroom non-oily chips (Patent Number: CN 102302134 A); In this case, the edible fungi are subjected to a series of pretreatments and then freeze-dried in vacuo; Subsequently, in a vacuum, a microwave treatment is carried out to inflate, which combined with it leads to a drying, whereby chips are obtained from edible mushrooms. By reducing the moisture content to 30% to 40% by vacuum freeze drying in the first phase, this process takes a long time and has a high energy consumption, so that it is not suitable for industrial production. In contrast, the power consumption of microwave microwave drying used in the present invention and medium and short wave infrared drying in vacuum are low; In addition, the drying rate is higher, the
    Energy consumption is lower and it is suitable for industrial production. DU Weihua and ZHANG Min invented a recipe and manufacturing process for edible vegetable chips (Patent Number: CN 1698467 A); while a pounding of vegetables is used; then the resulting mass is mixed with fragrances and flavors on a plate; after preforming the shape Directly a vacuum microwave drying is used to the end point, whereby a crispy-crispy chips food with light color and mixed fragrance and taste is obtained. In this invention, vacuum-microwave drying is used until the later stage; since microwave heating may not be uniform, it is easy for the chips to burn in the middle and not be dried at the edges. The present invention, on the other hand, uses a two stage process
    Vacuum microwave drying and subsequent medium and short-wave infrared drying in a vacuum, thus avoiding the shortcomings of non-uniform microwave heating. ZHANG Fei, ZHANG Min and others (2010) have developed a recipe for vegetable crisps and various drying processes, which has given them the best parameters for the combined drying process (vacuum microwave drying - vacuum drying): The
    Vacuum microwave power level was 2.1 W / g, the water segment transition point was 18.5%, and the VD temperature was 72 ° C. At the same time, a comparison of the combined drying process was compared with a uniform vacuum microwave drying and a vacuum drying process; it was found that when compared to vacuum microwave drying products, the combined drying products in terms of degree of crispness, color, Vc and chlorophyll preservation rate, etc. were all in a similar range; and in the sensory assessment, the values were above the vacuum microwave drying products. Compared to vacuum drying, combined drying reduced the drying time by about 1.5 hours; As far as crispiness and rehydration are concerned, they were all better than vacuum drying products, with Vc and chlorophyll preservation rates respectively 23.4% and 25.3% higher in relation to vacuum drying products. At the same time was used in vacuum microwave drying in
    With respect to the microwave power reaches a value of 2 W / g, wherein the degree of vacuum was at -0.07 MPa and the Chlorophyllerhaltungsrate was over 60% and the Vc maintenance rate over 70%. In contrast, the present invention uses vacuum microwave drying as well as medium and short wave infrared drying in vacuum for combined drying; In doing so, the peculiarity of medium and short wave infrared drying in vacuum, namely the rapid drying, is used to overcome the too long time mentioned in this document in vacuum drying, which is used for final drying; this is useful for preserving nutritional value and increasing production efficiency. SHANG Yanyan (2011) has conducted multi-faceted research on vegetable chips research; In doing so, he has found that the optimum processing formula for white cabbage chips is as follows: soy, rice, composite propellants, quality improvers are produced sequentially as a percentage of the weight of cabbage at 6.2%; 45.1%; 0.15%; 0.3% added; Also added according to the paste mass: 0.2% sugar, 0.4% table salt, 0.15% chicken extract, 0.02% seasoning powder. The optimum roll forming process parameters are: the roll surface temperature is 126 ° C, the drum speed is 1.6 rpm, the moisture content of the white cabbage paste is 64% ± 1%, with the hot air drying parameter preferably being at 95 ° C for 85 minutes. The use of a mold roll and hot air drying in this test results in a longer production cycle and high production costs, which is not conducive to the maintenance of nutrients. By contrast, the present invention uses vacuum microwave drying as a combined drying method as well as medium and short-wave infrared drying in vacuo. The drying is done quickly and in the vacuum, the maintenance rate of nutritional value is high, the crispness good and there are many other benefits. LIU Chenghai, ZHENG Xianzhe, and others (2010) have conducted studies on the technology and quality of vacuum microwave inflation for blackcurrant chips. They have found that the best technological parameters for the vacuum microwave inflation technique in blackcurrant chips are as follows: microwave power 3.35 kW, negative pressure of 23 kPa, initial moisture content of 35.59% and inflation time 100 sec, the results being as follows : Expansion rate of 200%,
    Color 31.44, cyanine element 47.73 and a final moisture content of 10.62%, sensory points 9.08, textural characteristics index 2.51. In this test procedure, predrying was performed with hot air until a moisture level of 35.59% was reached. The problem is that the drying time is too long, there is little preservation of nutrients and other deficiencies are present. The present invention does not use hot air pre-drying and by the immediate use of microwave vacuum drying, the drying time is short and the nutrient retention rate is high, making it suitable for industrial production.
    Because asparagus contains many nutrients and active ingredients, the World Health Organization has named it "the best among the ten healthiest vegetables"; He also has the reputation of being the "king of vegetables". Since the asparagus season is concentrated in a very short period, the supply time of fresh asparagus is short; at room temperature, it can only be stored for 2-4 days; Therefore, a preserved product is needed to extend the supply time of the asparagus. This type of product mainly includes canned asparagus, fresh-stored asparagus, etc., which makes up the common forms of processing. The intensive processing time of the asparagus is short, but quite different products can be developed. For example, asparagus chewing tablets, asparagus drinks, pickled asparagus, asparagus wine, asparagus vinegar, asparagus sweets, etc., as well as the business use of asparagus and asparagus leftovers by the extraction of flavonoids and polysaccharides, etc. to medical and health Products, etc., but the use of asparagus is low and the wealth of fiber of the asparagus remains is not used. According to surveys, 25% to 30% of the remains of asparagus production are disposed of as waste. These residues are rich in flavonoids, polysaccharides, fiber and other substances; The flavonoid content with respect to adult and thin asparagus plant parts treated as waste reaches 32.3596 mg / 100 g. This is only lower than the peak of flavonoids in the asparagus tip of 34.4675 mg / 100 g. Also in the asparagus remains and the asparagus skin is rich in nutritional value, so that the total value of amino acids reaches 2830 micrograms / g. The cellulose content of fresh asparagus is 0.65% to 1.3%, whereby after the lignification the cellulose content of old stems and roots of asparagus is far higher; this is an excellent source of cellulose. In addition, the asparagus remains contain all the nutrients of fresh asparagus; Furthermore, most of these asparagus remnants contain higher nutritional value than peeled asparagus; therefore, the meaningful use of these asparagus remains has a very great practical significance. The present invention utilizes these waste products which are high in fiber, polysaccharides and flavonoids as well as other bioactive substances to produce chips for snack meals suitable for all ages; Really, garbage is turned into gold and the invention has a very great practical and economic significance.
    Brief description of the invention
    The object of the present invention is to make maximum use of the waste products of the asparagus by using a two-stage process for vacuum microwave drying and medium and shortwave infrared drying in vacuum and to produce crispy chips for sack meals that are available to modern people through fiber and biologically active substances use; Here, a processing of the "king of vegetables", the asparagus, carried out, Where by vacuum microwave drying and medium and short-wave infrared drying in vacuum, a snack food is produced, resulting in a new use of the resources of the asparagus. It also creates a kind of crisp snack that is rich in fiber and vitamins.
    Production process for fiber-rich recombined asparagus chips, characterized in that old stems and roots of the asparagus serve as the main raw material; after a pretreatment, hot blanching, color protection, steaming, addition of corn starch, soy protein isolate and bean scum as additives, these are subsequently mixed, cooked with steam and laid out on a plate; after laying on a plate, a two-stage vacuum microwave drying is used to carry out a rapid drying and controlled to bring the water content up to 10% -15%; then using medium and short wave infrared drying in vacuum to bring the water content below 5% to produce recombinant asparagus chips that are high in fiber content rich in biologically active substances such as flavonoids and polysaccharides and suitable for snack meals; comprising the following steps: (1) raw material pretreatment: remnants, such as old asparagus stalks and roots, are washed clean and then cut into 3-5mm sections; (2) blanching hot water: the sliced asparagus sections are blanched in 95 to 100 ° C hot water for 3-5 minutes to passivate the enzymes in the asparagus and after removing the asparagus cooled with cold water to room temperature; (3) Color protective treatment: After blanching in hot water, the asparagus sections are soaked in a 6% sodium erythorbate solution at room temperature for 30 minutes while constantly being stirred during the soaking time, namely once every 5 minutes; then the asparagus sections are removed and drained; (4) Stomping: After the color protection treatment of the asparagus sections, they are placed in a stamper, in which a tamping treatment is carried out, whereby the tamping is carried out intermittently, to prevent an excessively high tamping temperature destroying the nutritional value in the asparagus; after 30 seconds of letting it pause for 30 seconds until a fine and smooth paste is obtained; (5) Addition of additives, mixing and cooking Boiling with steam: 200 g of ready-mashed paste are taken after the mashing and the following added (the mash mass serves as measuring basis): 10% cornstarch (this can be any sticky rice starch, tapioca starch or potato starch ), 6% soy protein isolate or bean scum, 4% white sugar, 4% black sesame seeds and 4% white sesame seeds added; after mixing, place in a saucepan and cook for 6 minutes with steam, exposing a layer of clingfilm to steam at the top of the jar during cooking to prevent the water vapor from liquefying and penetrating the substance; and cooking with stirring until the cornstarch has sufficiently reached a pulpy consistency; (6) laying out on a plate: After the paste has been mixed and cooked with steam, the paste is laid out on a mold in 3-5mm thin chips; to prevent sticking, a coat of oil may also be applied; (7) Two-stage vacuum microwave drying: This is the
    Vacuum level adjustment 0.085 to 0.09 MPa, Wherein during the initial time the microwave power per unit mass is 4 to 5 W / g, whereby after a drying time of 15 minutes the microwave power changes to 2 to 3 W / g; the substance is dried to a moisture content of 10% to 15% and after removal from the layer it is cut into rectangular chips measuring 3x4 cm; (8) Medium and Shortwave Infrared Vacuum Drying: The asparagus chips dried to some extent in step (7) are placed in a medium and short wave infrared vacuum drying apparatus where drying is performed; while the degree of vacuum is 0.085 to 0.09 MPa and the energy density 2 to 4 W / g and the irradiation distance 140 to 175 mm; the drying takes place for 10 to 15 minutes until a moisture content of less than 5% is reached; (9) Packing of the finished product: The chips dried in step (8) are cooled to room temperature and packaged in a vacuum or nitrogen packing; after that they are stored in a shady, cool and dry place.
    Step (7), a two-stage vacuum microwave drying is performed which reduces to some extent the negative phenomena of partial drying and yellowing that may occur with microwave drying.
    Step (8) Medium- and Shortwave Infrared Vacuum Drying Over Advantages Such as a rapid drying rate, good drying quality and high maintenance of nutritional value; is used as a continued drying and the disadvantage that vacuum microwave drying can be uneven, excellent dissolves.
    Production process for fiber-rich asparagus chips according to claim 1, characterized in that the content of fiber in the product at 8.35% to 10.27%, the content of flavonoids of 100 g of chips at 12.73 to 16.86 Mg and the content of polysaccharides at 9.34 to 11.28 Mg; and after processing, the preservation rate of chlorophyll reaches 70% to 75%, and the breaking strength of chips breaking force is 1123 to 1443 g.
    Advantages of the present invention
    Remains produced by asparagus producers, such as old roots, stems and leaves, are used as the most important raw material, whereby the addition of corn starch facilitates spreading into a particular form, and the addition of white sugar increases the viscosity of the material on the one hand and increases the viscosity on the other Chips gives a pleasant taste. A certain amount of soy protein isolate can increase the protein content of the chips and improve their nutritional value. At the same time, a certain amount of black and white sesame can improve the fragrance of the chips and give the chips a pleasant taste; In addition, the penetration of black and white sesame on the chip surface provides a pleasing appearance. A two-stage combination with vacuum microwave drying and medium and shortwave infrared drying in vacuum is carried out. Two Stage Microwave Vacuum Drying: In the first phase, the degree of vacuum is 0.085-0.09 MPa, the microwave power per unit mass is 4 to 5 W / g; after drying for 15 minutes, the microwave power is then changed to 2 to 3W / g; this happens because the water content in the first phase is relatively high and there is ample opportunity for uptake of microwaves, resulting in rapid dehydration; in the later phase after microwave drying, the water content of the substance is relatively low and some dipole molecules can not completely absorb the microwaves; since heating by the microwaves is not uniform, the irregularly distributed microwaves on the surface of the fabric can result in browning or yellowing; by the two-stage drying one can avoid the problem of unevenly distributed microwaves as possible. The material is dried by vacuum microwave drying to a moisture content of about 10% to 15%. The substance is taken out and laid out on a plate, whereby it is cut into rectangular chips with a dimension of 3x4 cm; Then, by 10-15 minutes of medium and short wave infrared drying in vacuo, the moisture content is brought to less than 5%, wherein the degree of vacuum is 0.085 to 0.09 MPa and the temperature 55 ° C at an energy density of 2 to 4 W / g, Wherein the irradiation distance is 140 to 175 mm. By using medium and short wave infrared drying in vacuum at a later stage, browning or yellowing can be avoided by uneven vacuum microwave drying; In addition, the material can be dried quickly; As a result, the nutritional value of the asparagus can be very well preserved, such as flavonoids or polysaccharides. This is how crunchy crisps are obtained that are healthy, suitable for all ages and respond in color, fragrance and taste. The fiber content has a height of 8.35% to 10.27%, Wherein 100 g of chips 12.73 to 16.86 mg flavonoids and 9.34 to 11.28 mg polysaccharides include, which after processing, the conservation rate of chlorophyll 70 to 75% and the chips have a breaking force of 1123 to 1443 g. This approach extends asparagus harvesting patterns and eliminates the consistent use of asparagus waste to extract the levels of flavonoids and polysaccharides as well as other active ingredients, while wasting the abundance of fiber. This solves the problem of wastage of asparagus waste and its low utilization rate. At the same time, the processing of the chips is carried out completely in a vacuum at low temperatures, wherein the drying takes place in about 1 h. The processing time is short, the maintenance rate for nutritional value high. This has a very large practical and economic benefit, with a high economic benefit can be seen.
    Concrete embodiments
    Exemplary Embodiment 1: A Production Process, Recombined Fiber-Rich Chips Produced Using Asparagus Residues.
    After cleaning the asparagus remains they are cut into small pieces of 3-5 mm. The sliced asparagus sections are blanched in hot water of 95 ° C for 3-5 min; the enzymes inside the passivated asparagus are removed and then brought to room temperature by use of cold water. Now color protective solution is added (6% sodium erythorbate solution) and soaked for 30 min at room temperature, which is stirred regularly during soaking. It is stirred every 5 min. Then the asparagus pieces are taken out, drained and placed in a steaming machine in which a tamping treatment is performed. The puncture should be done intermittently to avoid too high a temperature, which could destroy the nutritional value in the asparagus. A 30 s pause should be followed by a 30 second rest until a fine and smooth paste is formed. Add 200 g of fully stocked paste and add 10% tapioca starch, 6% bean scum, 4% white sugar, 4% black sesame seeds and 4% white sesame seeds; after mixing, place in a saucepan and boil for 6 minutes with steam, exposing a layer of clingfilm with steam at the top of the jar to prevent the water vapor from liquefying and entering the substance; It is further steamed with stirring to ensure that the cornstarch is completely pasty in consistency; Thereafter, the blended and steam-cooked paste is spread on a mold in the form of 3-5mm thin chips, whereby an oil layer may be spread on the surface of the mold to prevent sticking. Subsequently, a two-stage vacuum microwave drying is performed: the degree of vacuum is 0.085-0.09 MPa, the microwave power per unit mass in the early stage is 4 to 5 W / g; After drying for 15 minutes, the microwave power is then changed to 2 to 3 W / g. The material is dried by vacuum microwave drying to a moisture content of about 10% to 15%. The substance is taken out and laid out on a plate, whereby it is cut into rectangular chips with a dimension of 3x4 cm; Then, by 10-15 minutes of medium and short wave infrared drying in vacuo, the moisture content is brought to less than 5%, wherein the degree of vacuum is 0.085 to 0.09 MPa and the temperature 55 ° C at an energy density of 2 to 4 W / g, Wherein the irradiation distance is 140 to 175 mm. The ready-dried chips are cooled to room temperature and packed in vacuum or nitrogen packs and stored in a shady, cool and dry place. For the resulting chips, the fiber content reaches a level of 8.35% to 10.27%, 100 g of chips containing 12.73 to 16.86 mg flavonoids and 9.34 to 11.28 mg polysaccharides Conservation rate of chlorophyll reached 70 to 75% and the chips have a breaking strength of 1123 to 1443 g.
    Embodiment 2: A manufacturing method using the
    Asparagus remnants and bean scum recombined fiber-rich chips are produced.
    Fresh bean scum obtained from bean producers is removed and reduced to less than 2% water by hot air drying. Then it is minced in a multi-function crusher and a 200-sieve chop pressed and finally set aside.
    After cleaning the asparagus remains they are cut into small pieces of 3-5 mm. The sliced asparagus sections are blanched in hot water of 95 ° C for 3-5 min; the enzymes inside the passivated asparagus are removed and then brought to room temperature by use of cold water. Now color protective solution is added (6% sodium erythorbate solution) and soaked for 30 min at room temperature, which is stirred regularly during soaking. It is stirred every 5 min. Then the asparagus pieces are taken out, drained and placed in a steaming machine in which a tamping treatment is performed. The puncture should be done intermittently to avoid too high a temperature, which could destroy the nutritional value in the asparagus. A 30 s pause should be followed by a 30 second rest until a fine and smooth paste is formed. 200 g of canned paste are taken and 10% tapioca starch, 6% bean scum, 4% white sugar, 4% black sesame and 4% Added white sesame; after mixing, place in a saucepan and boil for 6 minutes with steam, exposing a layer of clingfilm with steam at the top of the jar to prevent the water vapor from liquefying and entering the substance; It is further steamed with stirring to ensure that the cornflour takes complete a pulpy consistency; Thereafter, the blended and steam-cooked paste is spread on a mold in the form of 3-5 μm thin chips, whereby an oil layer may be applied to prevent adhesion to the surface of the mold; Subsequently, a two-stage vacuum microwave drying is performed.
    The degree of vacuum is 0.085-0.09 MPa, the microwave power per unit mass in the early phase is 4 to 5 W / g; After drying for 15 minutes, the microwave power is then changed to 2 to 3 W / g. The material
    Is dried by vacuum microwave drying to a moisture content of about 10% to 15%. The substance is taken out and laid out on a plate, whereby it is cut into rectangular chips with a dimension of 3x4 cm; Then, by 10-15 minutes of medium and short wave infrared drying in vacuo, the moisture content is brought to less than 5%, wherein the degree of vacuum is 0.085 to 0.09 MPa and the temperature 55 ° C at an energy density of 2 to 4 W / g, Wherein the irradiation distance is 140 to 175 mm. The ready-dried chips are cooled to room temperature and packed in vacuum or nitrogen packs and stored in a shady, cool and dry place. For the resulting chips, the fiber content reaches a level of 8.35% to 10.27%, 100 g of chips containing 12.73 to 16.86 mg flavonoids and 9.34 to 11.28 mg polysaccharides Conservation rate of chlorophyll reached 70 to 75% and the chips have a breaking strength of 1123 to 1443 g.
    权利要求:
    Claims (4)
    [1]
    claims
    1. Production process for fiber-rich recombined asparagus chips, characterized in that old stems and roots of the asparagus serve as the main raw material; after a pretreatment, hot blanching, color protection, steaming, addition of corn starch, soy protein isolate and bean scum as additives, these are subsequently mixed, cooked with steam and laid out on a plate; after laying on a plate, a two-stage vacuum microwave drying is used to carry out a rapid drying and controlled to bring the water content up to 10% -15%; then using medium and short wave infrared drying in vacuum to bring the water content below 5% to produce recombinant asparagus chips that are high in fiber content rich in biologically active substances such as flavonoids and polysaccharides and suitable for snack meals; comprising the following steps: (1) raw material pretreatment: remnants, such as old asparagus stalks and roots, are washed clean and then cut into 3-5mm sections; (2) blanching hot water: the sliced asparagus sections are blanched in 95 to 100 ° C hot water for 3-5 minutes to passivate the enzymes in the asparagus and after removing the asparagus cooled with cold water to room temperature; (3) Color protective treatment: After blanching in hot water, the asparagus sections are soaked in a 6% sodium erythorbate solution at room temperature for 30 minutes while constantly being stirred during the soaking time, namely once every 5 minutes; then the asparagus sections are removed and drained; (4) Stomping: After the color protection treatment of the asparagus sections, they are placed in a stamper, in which a tamping treatment is carried out, whereby the tamping is carried out intermittently, to prevent an excessively high tamping temperature destroying the nutritional value in the asparagus; after 30 seconds of letting it pause for 30 seconds until a fine and smooth paste is obtained; (5) Addition of additives, mixing and cooking Boiling with steam: 200 g of ready-mashed paste are taken after the mashing and the following added (the mash mass serves as measuring basis): 10% cornstarch (this can be any sticky rice starch, tapioca starch or potato starch ), 6% soy protein isolate or bean scum, 4% white sugar, 4% black sesame seeds and 4% white sesame seeds added; after mixing, place in a saucepan and cook for 6 minutes with steam, exposing a layer of clingfilm to steam at the top of the jar during cooking to prevent the water vapor from liquefying and penetrating the substance; and cooking with stirring until the cornstarch has sufficiently reached a pulpy consistency; (6) laying out on a plate: After the paste has been mixed and cooked with steam, the paste is laid out on a mold in 3-5mm thin chips; to prevent sticking, a coat of oil may also be applied; (7) Two-stage vacuum microwave drying: The vacuum degree adjustment is 0.085 to 0.09 MPa, whereby during the initial time, the microwave power per unit mass is 4 to 5 W / g, and after 15 minutes of drying, the microwave power is too high 2 to 3 W / g changes; the substance is dried to a moisture content of 10% to 15% and after removal from the layer it is cut into rectangular chips measuring 3x4 cm; (8) Medium and Shortwave Infrared Vacuum Drying: The asparagus chips dried to some extent in step (7) are placed in a medium and short wave infrared vacuum drying apparatus where drying is performed; while the degree of vacuum is 0.085 to 0.09 MPa and the energy density 2 to 4 W / g and the irradiation distance 140 to 175 mm; the drying takes place for 10 to 15 minutes until a moisture content of less than 5% is reached; (9) Packing of the finished product: The chips dried in step (8) are cooled to room temperature and packaged in a vacuum or nitrogen packing; after that they are stored in a shady, cool and dry place.
    [2]
    2. Method for producing high-fiber asparagus chips according to claim 1, characterized in that in step (7) a two-stage vacuum microwave drying is carried out, which reduces to a certain extent the negative phenomena of partial drying and yellowing that can occur during microwave drying.
    [3]
    3. Production method for high-fiber asparagus chips according to claim 1, characterized in that in step (8) carried out medium and short-wave infrared drying in vacuum has advantages such as a rapid drying rate, good drying quality and high maintenance rate of nutritional value; is used as a continued drying and the disadvantage that vacuum microwave drying can be uneven, excellent dissolves.
    [4]
    4. Production method for high-fiber asparagus chips according to claim 1, characterized in that the content of fiber in the product at 8.35% to 10.27%, the content of flavonoids of 100 g of chips at 12.73 to 16.86 Mg and the content of Polysaccharides at 9.34 to 11.28 Mg; and after processing, the preservation rate of chlorophyll reaches 70% to 75%, and the breaking strength of chips breaking force is 1123 to 1443 g.
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    同族专利:
    公开号 | 公开日
    CN104522551A|2015-04-22|
    BE1022972A1|2016-10-25|
    CN104522551B|2017-05-10|
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    法律状态:
    2018-05-03| FG| Patent granted|Effective date: 20161025 |
    2018-05-03| MM| Lapsed because of non-payment of the annual fee|Effective date: 20170630 |
    优先权:
    申请号 | 申请日 | 专利标题
    CN201410738724.6|2014-12-08|
    CN201410738724.6A|CN104522551B|2014-12-08|2014-12-08|A preparation method for high-fiber recombinant asparagus chips|
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