Method for preparing composite recombined leisure crisp by using salt tolerance vegetables and seed oil thereof

Abstract

The invention provides a method for preparing a composite recombined leisure crisp by using salt tolerance vegetables and seed oil thereof, which belongs to the fruit and vegetable food processing technical field. According to the invention, fresh salt tolerance vegetables are taken as a main raw material, the preparation method comprises the following steps: selecting the raw material, cleaning, protecting color, blanching, desalinating, composite recombining (crushing, proportioning, mixing), aging, compressing and molding, drying in a combined mode (vacuum microwave drying, negative pressure microwave spouted drying) and packaging. According to the invention, the fresh salt tolerance vegetables are taken as the main raw material, waxy corn starch is used for adhering, based on the increase of color, fragrance and taste of the product, carrot, white sesame, cane sugar are added, and the seed oil obtained by the vegetable is also added, thereby the unique vegetable delicate fragrance of the crisp is obviously increased. The method uses the vacuum microwave drying mode for primary puffing, then uses the negative pressure microwave spouted drying for further uniform puffing, so that the recombined leisure crisp with optimal color, fragrance and taste, good crispness and mouth feel of the product, and low water content is obtained. The invention provides a novel idea for making crisp by using the salt tolerance vegetables.

Description

technical field [0001] The invention discloses a method for making leisure crisps by using salt-tolerant vegetables and their seed oil, which uses vacuum microwave with high thermal efficiency and negative pressure microwave spray combined drying processing technology to process and produce leisure crisps, which belongs to the technical field of fruit and vegetable food processing. Background technique [0002] At present, in addition to more than 40 million mu of coastal tidal flats in my country, there are still 600 million mu of saline soil and 831 salt lakes with a total area of ​​nearly 40,000 square kilometers. After experiments and explorations, planting halophytes is a new way to improve desert saline-alkali in Northwest China by enclosing sand and suppressing alkali, which also provides a huge market demand for halophyte germplasm resources. In view of the above, the representative salt-tolerant vegetables Haiyingcai and sea asparagus have high nutritional value, an...

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Problems solved by technology

For example, Krokida et al. [1999] compared the quality characteristics of dried fruits and vegetables such as apples, bananas, carrots and potatoes under vacuum microwave, microwave and hot air drying conditions. The volume density of the former two is much lower than that of the latter. , while the porosity is superior to the latter; Joanna Bondaruk et al [2007] studied the effects of drying conditions on the color, starch composition, sugar content, mechanical properties, and microstructure of the dried product of potatoes, etc. The research on compound and recombined casual crisps of salt-tolerant vegetables is still rare at present