Production method of low-oil vegetable and / or edible mushroom vacuum fried crisp chips
Through vacuum frying combined with subcritical deoiling, the problem that traditional deoiling methods are difficult to completely remove oil from vegetables and edible fungi crisps is solved, and the oil content and better crispness are achieved, meeting the demand of modern consumers for low-greased and healthy foods.
Patent Information
- Application Number
- CN202411826495.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-12
- Publication Date
- 2025-03-14
AI Technical Summary
Traditional deoiling methods are difficult to completely remove the oil from vegetables and edible fungi crisps, resulting in a high oil content, affecting the taste, shelf life and health of the product.
The method of vacuum frying combined with subcritical deoiling is used to fry under vacuum through a vacuum frying equipment, and then deoiling is performed using a subcritical fluid such as butane in the subcritical deoiling equipment to completely remove the grease.
It significantly reduces the oil content of the crispy slices, extends the shelf life, improves the health and crispness of the product, and reduces the traditional deoiling method by 42%.
Smart Images
Figure CN119605979A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a method for producing low-oil type vegetable and / or edible fungus vacuum fried crispy chips. Background Art
[0002] Vacuum fried vegetable and / or edible fungus chips have become a hot spot in the development of snack foods due to their crispy taste, diverse nutrition and long shelf life. Their low temperature and low oxygen characteristics reduce the oxidation of nutrients and fats, which is conducive to better preserving the original color and flavor of the product.
[0003] However, as people's health awareness increases, their requirements for edible fruit, vegetable and / or edible fungus crisps are further improved. People hope to retain the crisp taste of such products while further reducing the oil content of the products.
[0004] In fact, traditional degreasing methods, such as centrifugal degreasing, often fail to completely remove the oil, which can easily lead to a high oil content in the chips, affecting the taste, shelf life and health of the product. A high oil content can easily cause the chips to oxidize and become rancid during storage, and does not meet the needs of modern consumers for low-fat healthy foods.
[0005] Therefore, it is necessary to improve the above method and develop a production process that can effectively reduce the oil content in crisps while ensuring the crispness of the product. Summary of the invention
[0006] In order to solve the above technical problems, the present invention provides a method for producing low-oil vegetable and / or edible fungus vacuum fried crispy chips.
[0007] The present invention improves the traditional preparation process of edible crisps of fruits, vegetables, edible fungi, etc., and processes the crisps by combining vacuum frying with subcritical deoiling. Compared with traditional deoiling methods such as centrifugal deoiling, the crisps obtained by this method can remove oil from the crisps more thoroughly, which is beneficial to reducing the probability of oxidation and rancidity of the crisps during storage and improving the quality of the edible crisps.
[0008] The method for producing low-oil vegetable and / or edible fungus vacuum fried crispy chips provided by the present invention comprises the following steps: (1) Raw material preparation: Select fresh, pest-free vegetables and / or edible fungi as raw materials, wash, peel or not peel, slice or not slice; if sliced, the thickness should be controlled between 4 and 6 mm; (2) Vacuum frying: placing the vegetables and / or edible fungi prepared in (1) into a vacuum frying device, and frying for 30 to 60 minutes at a vacuum degree of 0.08 to 0.1 MPa and an oil temperature of 90 to 120° C. to obtain fried crisps; (3) Subcritical deoiling: The fried crisps prepared in (2) are quickly transferred to a subcritical deoiling device for deoiling. The subcritical deoiling device is controlled at 30-90°C and the deoiling time is 5-80 min. (4) Post-processing: After the de-oiling in (3) is completed, the subcritical fluid is separated from the oil by reduced pressure evaporation, and the subcritical fluid is recovered and reused to obtain de-oiled vegetable and / or edible fungus vacuum fried crisps.
[0009] Preferably, in (1), the vegetable is selected from at least one of okra, potato and carrot, and the edible fungus is selected from at least one of shiitake mushroom, black fungus and oyster mushroom.
[0010] Preferably, in (2), the fried chips are prepared under the conditions of a vacuum degree of 0.08-0.09 MPa and an oil temperature of 90-95° C. for 40-60 min.
[0011] Preferably, in (3), the subcritical deoiling medium is selected from any one of dimethyl ether, propane, tetrafluoroethane and butane.
[0012] More preferably, in (3), the subcritical deoiling medium is butane.
[0013] The subcritical extraction technology used in the present invention utilizes the fact that certain compounds can exist in a subcritical fluid state under the conditions of a temperature higher than their boiling point but lower than their critical temperature and a pressure lower than their critical pressure. In this state, the molecular diffusion properties of these compounds are enhanced, the mass transfer rate is accelerated, and the permeability and solubility to weakly polar and non-polar substances are significantly improved, thereby facilitating the extraction of specific components.
[0014] The beneficial effects of the present invention are: (1) Combining vacuum frying with subcritical de-oiling technology can significantly reduce the oil content of edible vegetable and / or edible fungus crisps and reduce the probability of oxidation and rancidity of the edible crisps during storage, while the edible crisps produced have good crispness; (2) By comparing the deoiling effects of different subcritical extraction solvents, butane, the solvent with the best deoiling effect, was obtained. The experimental results of the present invention show that when the extraction time is 45 minutes and the extraction temperature is 75°C, the oil content of the obtained crisps is 7.34%, which is 42% lower than that of the traditional centrifugal deoiling method. BRIEF DESCRIPTION OF THE DRAWINGS
[0015] Figure 1 The effect of subcritical deoiling time on the oil content of crisps in Example 1 of the present invention; Figure 2 The effect of the deoiling temperature of the subcritical deoiling on the oil content of the crisps in Example 2 of the present invention; Figure 3 The effect of the type of medium used for subcritical deoiling on the oil content of the chips in Example 3 of the present invention; Figure 4 The figure shows the influence of different deoiling methods on the oil content of crisps in Example 4 of the present invention. DETAILED DESCRIPTION
[0016] In order to enable those skilled in the art to better understand the present invention, the present invention is further described in conjunction with specific implementation methods.
[0017] Example 1 This example focuses on exploring the effect of the duration of subcritical deoiling in (3) on the oil content of the chips.
[0018] The following method is used to prepare a mushroom crisp slice, and the specific operation is as follows: (1) Prepare raw materials: Select fresh shiitake mushrooms as edible fungi raw materials, sort and clean them and set aside; (2) Vacuum frying: The mushrooms prepared in (1) were placed in a vacuum frying device and fried for 40 min at a vacuum degree of 0.09 MPa and an oil temperature of 90°C to obtain fried mushroom chips; (3) Subcritical deoiling: The fried mushroom chips prepared in (2) were transferred to a subcritical deoiling device, with butane as the deoiling medium. The deoiling temperature was controlled at 60 °C, and the subcritical deoiling times were 5 min, 15 min, 30 min, 45 min, 60 min, and 75 min, respectively. (4) Post-treatment: After the de-oiling in (3) is completed, butane is separated from the oil by reduced pressure evaporation, and the butane is recovered and reused to obtain de-oiled shiitake mushroom vacuum fried crisps.
[0019] The oil content of edible crispy slices of shiitake mushroom obtained under different de-oiling treatment time is shown in Table 1 and attached. Figure 1 shown.
[0020] Table 1 Oil content of edible mushroom chips obtained at different de-oiling time Deoiling time / min 0 5 15 30 45 60 75 Oil content / % 19.56 16.22 13.45 12.18 8.67 8.33 8.29
[0021] Table 1 and Appendix Figure 1 The results showed that when subcritical deoiling was used to deoil vacuum fried chips, the deoiling time had a significant effect on the oil content of the fried chips. Before deoiling, the oil content of the chips after vacuum frying was 19.56%. After subcritical deoiling, when the deoiling time was 45 minutes, the oil content decreased to 8.67%. If the deoiling time was further increased, the oil content was 8.33%. Considering the economic cost, it is more reasonable to use a deoiling time of 45 minutes.
[0022] Example 2 This example focuses on exploring the effect of the subcritical deoiling temperature in (3) on the oil content of the chips.
[0023] The method for preparing mushroom crisps in this embodiment is the same as that in Embodiment 1, except for the subcritical de-oiling operation in (3).
[0024] The specific operation of subcritical deoiling is as follows: The fried mushroom chips prepared in (2) were transferred to a subcritical deoiling device, with butane as the deoiling medium. The deoiling time was controlled to be 45 min, and the subcritical deoiling temperatures were: 30°C, 45°C, 60°C, 75°C, and 90°C.
[0025] The oil content of edible crispy slices of shiitake mushroom obtained at different de-oiling temperatures is shown in Table 2 and the attached Figure 2 shown.
[0026] Table 2 Oil content of edible mushroom chips obtained under different de-oiling temperatures Deoiling temperature / ℃ 30 45 60 75 90 Oil content / % 17.78 14.45 10.18 7.34 7.21
[0027] Table 2 and Appendix Figure 2 The results show that the vacuum fried mushroom crisps with an oil content of 19.56% have obvious differences in deoiling effect at different deoiling temperatures when subcritical deoiling is used. Among them, when the deoiling temperature is 60°C, the oil content of the fried crisps drops to 10.18%. When the deoiling temperature is further increased to 75°C, the oil content of the fried crisps is 7.34%. When the temperature is increased to 90°C, the oil content does not change much. Considering the damage of high temperature to the nutritional components of the crisps, the subcritical deoiling temperature in the present invention is set to 75°C.
[0028] Example 3 This example focuses on exploring the effect of the type of deoiling medium on the oil content of the chips during subcritical deoiling (3).
[0029] The method for preparing mushroom crisps in this embodiment is the same as that in Embodiment 1, except for the subcritical de-oiling operation in (3).
[0030] The operation of subcritical deoiling is as follows: The fried mushroom chips prepared in (2) were transferred to a subcritical deoiling device, the deoiling time was controlled to be 45 min, the deoiling temperature was controlled to be 60 °C, and dimethyl ether, propane, tetrafluoroethane, and butane were selected as the subcritical deoiling medium for deoiling.
[0031] The oil content of edible crisps obtained under different types of deoiling media is shown in Table 3 and the attached Figure 3 shown.
[0032] Table 3 Oil content of edible crisps obtained by different types of deoiling media Media Type dimethyl ether Propane Tetrafluoroethane Butane Oil content / % 14.78 8.34 12.18 7.34
[0033] Table 3 and Appendix Figure 3 The results showed that when vacuum fried mushroom chips with an oil content of 19.56% were deoiled using dimethyl ether, propane, tetrafluoroethane and butane as the subcritical deoiling medium, the oil contents of the obtained mushroom chips were 14.78%, 8.34%, 12.18% and 7.34%, respectively. Considering the cost of the solvent, butane was selected as the solvent for subcritical deoiling.
[0034] Example 4 After the above screening test, the best deoiling conditions were obtained. In this embodiment, the mushroom chips with an oil content of 19.56% were deoiled under the best deoiling conditions. The specific deoiling conditions were: The deoiling medium is butane, the deoiling temperature is 75℃, and the deoiling time is 45 min.
[0035] The oil content of shiitake mushroom chips obtained under this condition was 7.34%.
[0036] Example 5 A method for producing low-oil okra vacuum fried crispy chips comprises the following steps: (1) Prepare raw materials: Select fresh okra as the vegetable raw material. After sorting and washing, blanch the okra in 85°C hot water for 60 seconds, add 0.1% citric acid to the hot water, soak it in 20% maltose syrup for 2 hours, and quickly freeze it at -30°C for later use; (2) Vacuum frying: placing the frozen okra in (1) into a vacuum frying device, and frying for 40 min at a vacuum degree of 0.08 MPa and an oil temperature of 95° C. to obtain fried okra chips; (3) Subcritical deoiling: The fried okra chips prepared in (2) were transferred to a subcritical deoiling device, with butane as the deoiling medium, the deoiling temperature was controlled at 45 °C, and the deoiling time was 75 min; (4) Post-treatment: After the de-oiling in (3) is completed, butane is separated from the oil by reduced pressure evaporation, and the butane is recovered and reused to obtain de-oiled okra vacuum fried crisps.
[0037] After testing, the oil content of the okra chips after de-oiling was 8.25%, with a crispy texture and retaining the original flavor of the okra chips.
[0038] Example 6 (1) Prepare raw materials: Select fresh shiitake mushrooms as edible fungi raw materials, wash them and cut them into 3-4 mm thick slices; (2) Vacuum frying: frying mushroom slices at a vacuum degree of 0.09 MPa and an oil temperature of 100 °C for 30 min; (3) Subcritical deoiling: butane is used as the subcritical deoiling medium, the temperature is 45 °C, and the deoiling time is 60 min; (4) Post-treatment: butane and oil are separated by reduced pressure evaporation, butane is recovered, and de-oiled shiitake mushroom vacuum fried crisps are obtained.
[0039] Tests show that the fat content of mushroom chips is 8.77%, with rich mushroom flavor and good taste.
[0040] Comparative Example 1 In this comparative example, the traditional centrifugal deoiling method is used to process the mushroom crisps with an oil content of 19.56% after vacuum frying. The specific operation is as follows: The chips with an oil content of 19.56% after vacuum frying were deoiled by centrifugation at 3000 rpm / min for 15 min. The experimental results showed that the oil content of the mushroom chips obtained after centrifugation was 15.12%.
[0041] The comparison of oil content of crisps obtained by different de-oiling methods is shown in Table 4.
[0042] Table 4 Oil content of mushroom chips obtained by different processes contrast Oil content / % blank 19.56 Centrifugal deoiling for 15 min 15.12 Centrifugal deoiling for 30 min 14.72 Subcritical deoiling 15 min 13.45
[0043] Figure 4 The figure shows the oil content of edible mushroom chips obtained by different deoiling methods at the same deoiling time.
[0044] It can be clearly seen from the comparison that the oil content of the mushroom chips obtained by the subcritical deoiling method provided by the present invention is 7.34%, which is 42% lower than the oil content of the chips obtained by the traditional centrifugal deoiling.
Claims
1. A method for producing low-oil vegetable and / or edible fungus vacuum fried crispy chips, characterized in that: The following steps are involved: (1) Raw material preparation: Select fresh, pest-free vegetables and / or edible fungi as raw materials, wash, peel or not peel, slice or not slice; if sliced, the thickness should be controlled between 4 and 6 mm; (2) Vacuum frying: placing the vegetables and / or edible fungi prepared in (1) into a vacuum frying device, and frying for 30 to 60 minutes at a vacuum degree of 0.08 to 0.1 MPa and an oil temperature of 90 to 120° C. to obtain fried crisps; (3) Subcritical deoiling: The fried crisps prepared in (2) are quickly transferred to a subcritical deoiling device for deoiling. The temperature of the subcritical deoiling device is controlled at 30-90°C and the deoiling time is 5-80 min. (4) Post-processing: After the de-oiling in (3) is completed, the subcritical fluid is separated from the oil by reduced pressure evaporation, and the subcritical fluid is recovered and reused to obtain de-oiled vegetable and / or edible fungus vacuum fried crisps.
2. The method for producing low-oil vegetable and / or edible fungus vacuum fried crispy chips according to claim 1, characterized in that: In (1), the vegetable is selected from at least one of okra, potato, and carrot, and the edible fungus is selected from at least one of shiitake mushroom, black fungus, and oyster mushroom.
3. The method for producing low-oil vegetable and / or edible fungus vacuum fried crispy chips according to claim 1, characterized in that: (2) The chips are fried for 40 to 60 minutes at a vacuum degree of 0.08 to 0.09 MPa and an oil temperature of 90 to 95°C to obtain fried crisps.
4. The method for producing low-oil vegetable and / or edible fungus vacuum fried crispy chips according to claim 1, characterized in that: In (3), during the subcritical deoiling, the deoiling medium is selected from any one of dimethyl ether, propane, tetrafluoroethane and butane.
5. The method for producing low-oil vegetable and / or edible fungus vacuum fried crispy chips according to claim 4, characterized in that: (3), the subcritical deoiling medium is butane.