Black dried apple chips high in biological activity and processing technology

Abstract

The invention relates to black dried apple chips high in biological activity and a processing technology. The processing technology comprises the following technological processes of preparing fresh fruits, performing sorting, performing peeling, performing cutting into slices, performing fermentation, performing drying, and performing packaging to obtain the black dried apple chips. A high-temperature bacillus subtilis fermentation liquor atomizing and spraying technique is obtained, under the condition of 60-80 DEG C, apples are subjected to atomizing treatment and cut into slices, 4kGy dosage is adopted, the apple cut slices after cutting is performed into slices are subjected to 60Coy ray irradiation, an amino-carbonyl reaction is accelerated and promoted, and the apple cut slices produce burned black. A bacillus subtilis antibacterial peptide solution is sprayed, and the bacteriostasis function of the bacillus subtilis antibacterial peptide solution, invasion and infection with pathogenic bacteria during shelf life period can be avoided; bacillus subtilis has the function of highly producing amylase and protease, the characteristic that the bacillus subtilis produces enzymes can be sufficiently utilized, and a bacillus subtilis atomizing and fermenting technique highly producing alpha-amylase is adopted, and the amino-carbonyl reaction of the apple cut slices can be accelerated and promoted; and in addition, the bacillus subtilis facilitates maintaining the activity of a defensive enzyme system.

Description

Technical field [0001] The invention relates to crisp apple slices, in particular to a high biological activity black apple crisp slices and processing technology. Background technique [0002] Xinjiang Aksu Tangxin Apples are sweet and rich in taste, juicy without residue, and rich in nutrients. The melanoidin produced by the carbonyl ammonia reaction can resist oxidation, free radicals, and disease, and can improve activity after being combined with enzymes. Fresh-cut Aksu sugar-hearted apples produce a unique fragrance and color through the carbonyl ammonium reaction and have the effect of high antioxidant activity. At present, the carbonyl ammonium reaction mostly proceeds naturally under high temperature and humidity conditions, which takes a long time and is unevenly colored. There are fewer technologies to use microorganisms to produce enzymes and promote the carbonyl ammonium reaction of apples. The technology of using biological agents to produce black apple chips is r...

AI Technical Summary

Problems solved by technology

[0004] (2) The production process of black chips, because of the unstable control of temperature and humidity, the production process takes a long time and will produce harmful substances

[0005] (3) Most of the market uses the antibacterial and disease-resistant functions of Bacillus subtilis to act on crops, and uses its secreted enzymes to promote carbonyl ammonia reaction, while inhibiting the production of harmful substances and pathogenic bacteria.

[0006] (4) The freeze-drying technology in processing is time-consuming and costly, and is not suitable for processing a large number of crisp chips such as apples; the spray-drying technology, with high temperature, will affect the stability of the product components and the ingredients and nutrients during the drying process. material loss

[0007] (5) Candied apples have high sugar content, and the slices tend to agglomerate, stick and absorb moisture during the drying process, resulting in poor product quality

[0009] 1. A method for making non-fried puffed Hanfu apple crisps (CN 104872564A). The disadvantages of this patent: ① When slicing, the blade cuts in directly, and the cell fluid inside the apple flows out, which is very prone to the growth of pathogenic bacteria; ② In the sugar cooking stage, While destroying the enzyme activity that is prone to browning, it also destroys the activity of defense enzymes such as SOD; ③The hot air drying takes a long time and the composition changes during the drying process of apple slices are not easy to control

The disadvantages: ① When slicing, the blade cuts directly, and the cell fluid inside the apple flows out, which is very prone to the growth of pathogenic bacteria;

[0011] ②The selected low-sugar fruit is prone to browning when exposed to oxygen; in the microwave drying stage, the puffing degree is unstable, and there is a possibility of puffing fruit chips; ③The freeze-drying method in the sublimation drying stage consumes a lot of energy, which increases the crispness cost;

The disadvantages: ① Vacuum freeze-drying takes a long time and consumes a lot of energy. Although the whole fruit of Luo Han Guo is dried, it increases the cost of Luo Han Guo; mass production

③During the storage of the whole fruit, because of punching holes in the fruit, it is easy to introduce germs and it is difficult to control

Images