HIGH-BIOACTIVITY BLACK DRY APPLE CHIP AND PROCESSING TECHNOLOGY THEREOF

Abstract

The disclosure relates to a high-bioactivity black dry apple chip and a processing technology thereof. The processing process is as follows: fresh fruits.fwdarw.sorting.fwdarw.peeling.fwdarw.slicing.fwdarw.fermenting.fwdarw.drying.fwdarw.packaging.fwdarw.black dry apple chips. According to the disclosure, a high-temperature Bacillus subtilis fermentation broth atomization spray technology is adopted to atomize the processed apple slices under the condition of 60° C.-80° C., the cut apple slices are irradiated with 60 Coy rays at a dose of 4 kGy to promote carbonyl ammonia reaction so as to make apple slices generate burnt black. According to the disclosure, Bacillus subtilis antimicrobial peptide solution is sprayed so as to utilize its bacteriostatic function to avoid pathogen infection during shelf life.

Claims

1. A processing method of a high-bioactivity black dry apple chip, wherein specific process requirements and parameters are as follows: (1) sorting: selecting fresh and high-quality tangxin apples with no disease and pest invasion, no mechanical damage and roughly same fruit maturity; (2) cleaning and peeling: under the running tap water, washing away the soil on the surface of apple, wiping the water drop, and peeling off the skin; (3) slicing: slicing the apple to a thickness of 2 mm by using an ultra-high pressure water jet cutting technology; (4) fermenting: atomizing the two sides of the apple slice under the condition of 60° C.-80° C. using a high-temperature Bacillus subtilis fermentation broth atomization spray technology, irradiating the cut apple slices with 60 Coy rays at a dose of 4 kGy to promote carbonyl ammonia reaction, so as to make the apple slices generate burnt black; (5) drying: a radio frequency-pulse vacuum dehumidification plate type drying technology is adopted, vacuumizing combined with radio frequency is 30 MHz, and the radio frequency power is 5 kW pulse. Through the dehumidification plate type drying technology, the black apple slices are intermittently heated and dried, the heating temperature is 45° C., and the intermittently alternating time is 60 s. (6) packaging: packaging to obtain black apple chips.

2. The processing method of the high-bioactivity black dry apple chip according to claim 1, wherein when the fermentation temperature is 85˜89° C. and the steam pressure is 0.3˜0.4 MPa, the pressure is instantly reduced to −0.08 MPa, and the temperature is decreased to 75° C., lasting for 1.5 h.

3. The processing method of the high-bioactivity black dry apple chip according to claim 1, wherein maltodextrin powder is sprayed in the process of drying.

Description

DESCRIPTION OF THE DRAWINGS

[0028] FIG. 1 is an apple slice in the process of preparation according to the disclosure.

[0029] FIG. 2 is a black apple slice without skin prepared according to the disclosure.

[0030] FIG. 3 is a black apple slice with skin prepared according to the disclosure.

[0031] FIG. 4 is a black apple slice with skin prepared according to the disclosure.

[0032] FIG. 5 is a black apple slice (sprayed with maltodextrin powder) without skin prepared according to the disclosure

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

[0033] Next, the disclosure will be described in detail through examples, the following examples are only illustrative but not limiting, and cannot hereby limit the protective scope of the disclosure.

[0034] Provided are a high-bioactivity black apple chip and a processing technological process thereof. The processing process is as follows: fresh fruits.fwdarw.sorting.fwdarw.peeling.fwdarw.slicing.fwdarw.fermenting.fwdarw.drying.fwdarw.packaging.fwdarw.black dry apple chips.

[0035] Specific process requirements and parameters are as follows:

[0036] (1) sorting: selecting fresh and high-quality tangxin apples with no disease and pest invasion, no mechanical damage and roughly same fruit maturity.

[0037] (2) cleaning and peeling: under the running tap water, washing away the soil on the surface of apple, wiping the water drop, and peeling off the skin, wherein the thicknesses of peeled skins are maintained to be consistent to the greatest extent.

[0038] (3) slicing: slicing the apple to a thickness of 2 mm by using an ultra-high pressure water jet cutting technology. The integrity of cells is maintained, nutrients are not lost, the sliced surface is washed and grinded utilizing high-pressure water while cutting.

[0039] (4) fermenting: 360° atomizing the two sides of the apple slice under the condition of 60° C.-80° C. using a high-temperature Bacillus subtilis fermentation broth atomization spray technology, and irradiating the cut apple slices with 60 Coy rays at a dose of 4 kGy to promote carbonyl ammonia reaction so as to make the apple slices generate burnt black.

[0040] The object of adoption of irradiation is as follows: the energy released by radiation allows a glycoside bond in tangxin apple to be broken to release carbonyl, carbonyl further react with amino compounds to accelerate the carbonyl ammonia reaction of tangxin apple, and shorten the time for producing burnt black by apple slices.

[0041] (5) drying: a radio frequency-pulse vacuum dehumidification plate type drying technology is adopted, the vacuumizing combined with radio frequency is 30 MHz, and the radio frequency power is 5 kW pulse. Through the dehumidification plate type drying technology, the black apple slices are intermittently heated and dried, the heating temperature is 45° C., and the intermittently alternating time is 60 s.

[0042] In the process of drying, maltodextrin is preferably added, maltodextrin is sprayed to two sides of apple slices using a spraying manner to prevent the direct adhesion of apple slices.

[0043] (6) Packaging: packaging to obtain dry black apple chips.

[0044] Aiming at the above process, the related description of the disclosure is as follows:

[0045] 1. Inoculating Bacillus subtilis to Produce an Enzyme System in High Yield and Effectively Accelerate Carbonyl Ammonia Reaction

[0046] Bacillus subtilis (ATCC 6633); function and characteristics: it produces α-amylase, cellulose and protease, and secretes active antibacterial substances; it is high in safety, has no toxicity, no residue, resistance to adverse environment, such as heat, UV, ionizing radiation, and is high in temperature and stable. The fermentation broth is used after strains are filtered, and α-amylase produced by the fermentation broth is mainly utilized.

[0047] Under the condition of 60° C.-80° C., the fermentation broth of Bacillus subtilis 360° atomizes tangxin apple slices, infiltrates into the cell to produce a large number of α-amylase which hydrolyzes starch chain to allow the starch chain to be broken so as to produce a large number of oligosaccharides and free carbonyls. Meanwhile, Bacillus subtilis secretes protease to hydrolyze nucleotides to generate a large number of free amino groups, thereby promoting carbonyl ammonia reaction and generation of melanoidin and shortening the reaction time; the apple slices are irradiated with 60 Coy rays at a dose of 4 kGy to further promote the carbonyl ammonia reaction so as to result in the formation of burnt black and special flavor on the surface of apple slices. Effects and advantages are as follows: the difference between temperatures is 10° C., the difference between carbonyl ammonia reaction speeds is 3-5 times, the higher the temperature is, the faster the reaction speed is. Bacillus subtilis fermentation atomization liquid can produce α-amylase and protease in high yield, hydrolyze substances such as saccharide compounds and protein, effectively and continuously supply carbonyl and amino, and produce a large number of active antibacterial substances; meanwhile energy released by irradiation allows the glycoside bond of apple slices to be broken to release carbonyl which can further react with amino compounds to accelerate carbonyl ammonia reaction, and shorten the generation time of black apple slices.

[0048] 2. Radio Frequency-Pulse Vacuum Dehumidification Plate Type Pre-Drying Combined with Differential Pressure Puffing Technology

[0049] The vacuumizing combined with radio frequency is 30 MHz, and the power is kW pulse. Through the dehumidification plate type drying technology, the black apple slices are intermittently heated and dried, the heating temperature is 45° C., and the intermittently alternating time is 2 min.

[0050] The pressure differential puffing after vacuum pulse pre-drying is based on principle of “popcorn”. When in puffing, the pretreated apple slices are heated by steam in a vacuum airtight environment to continuously evaporate the internal moisture to generate water vapor. When the pressure keeps rising, and the temperature reaches 85-89° C., and the steam pressure reaches 0.3-0.4 MPa, the pressure is immediately reduced to −0.08 MPa, and the temperature is decreased to 75° C., and lasting for 1.5 h. The water inside apple slices is suddenly vaporized and flashed so as to generate a strong vapor pressure difference, which can keep nutrition, fresh flavor thorough dehydration, taste crisp, full shape and even puffing of apple.

[0051] Effects and advantages are as follows: vacuum environment reduces the activity of enzyme without affecting product quality. The pulse radio frequency has great penetration ability and even heating. Meanwhile, addition of maltodextrin can effectively solve the problem that the apple slices are adhered in the process of drying due to its too high sugar content, thereby improving the retention and uniformity of nutrition components in the dried products, and significantly shortening the drying time by about 50%. If the differential pressure puffing operating temperature is too low, the puffing degree is low. The appearance and crispness of apple chips are poor. When the operating temperature is too high, the coking is easily formed. The combination of the two can overcome the problems of “hard core” and “coking” caused by RF-pulse and differential pressure puffing.

[0052] 3. Bacteriostasis and Antisepsis of Bacillus subtilis Antimicrobial Peptide

[0053] Bacillus subtilis antimicrobial peptide is obtained by fermentation of Bacillus subtilis (BNCC 189983). As a new food preservative, the Bacillus subtilis antimicrobial peptide has the advantages of no toxicity, no residue and no drug resistance. The Bacillus subtilis antimicrobial peptide is significant in antibacterial effect, short in production cycle and low in cost, and can reduce the energy consumption in the process of food cold chain transportation.

[0054] The apple chips are evenly sprayed with 1.2 g/L of Bacillus subtilis antimicrobial peptide solution, dried for 5 min in air at 40° C., and dried for 0.5 h in hot air. Advantages and effects are as follows: natural microbial preservative has wide antibacterial spectrum, short production cycle and no toxicity, and can effectively perform bacteriostasis and antisepsis.

[0055] 4. Index Determination

[0056] (1) Fermentation Time

TABLE-US-00001 Treatment Fermentation time Inoculate Bacillus subtilis 3 d Control group 5 d

[0057] Inoculation of Bacillus subtilis can effectively shorten fermentation time.

[0058] (2) Total Bacterial Counts of Apple Chips after being Preserved for 3 Months

TABLE-US-00002 Treatment Total bacterial counts (CFU/ml) Bacillus subtilis antimicrobial peptide 2.89 × 10.sup.2 Control group 8.16 × 10.sup.4

[0059] Inoculation of Bacillus subtilis antimicrobial peptide can obviously inhibit the growth of bacterial numbers.

[0060] (3) Sensory Quality of Products after being Preserved for 3 Months

TABLE-US-00003 Index Score Color (10 scores) Color is even, coloring is black 8.5 and bright Flavor (10 scores) Fragrance is thick, no other bad 8 odors that do not meet this product Taste(10 scores) Taste is palatable without odor 8.5 Hardness(10 scores) Crisp, tasty and refreshing, no 8 adhesion to teeth Note: full mark of each index is 10 scores.

[0061] After being preserved for 3 months, the sensory quality of the product is good.