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Tropical fruit and vegetable crisp slices and preparation method thereof

A technology of fruit and vegetable crisps and fruit and vegetable slices, which is applied in food preparation, digestive system, food science, etc., can solve problems such as unsatisfactory effects, damage to fruit and vegetable nutrition, and unfavorable human health, and achieve unsatisfactory effects and beneficial human health Effect

Active Publication Date: 2010-01-27
广东富味健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because traditional production methods generally use high-temperature frying techniques, such products not only seriously destroy most of the nutrition of fruits and vegetables, but also make the products high-fat products, which is not conducive to human health
In addition, since tropical fruits and vegetables generally have high water content, the puffing effect of direct use of ordinary low-temperature steam flow is not ideal, or they will not expand, or they will not expand completely.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] First prepare the following raw materials (according to the total amount of main components of 1000 grams), including: star fruit 600g, food grade pullulan 20g, trehalose 40g, fructose 60g, citric acid 1.6g, edible salt 2.4g, orange flavor 4g, water 272g.

[0030] First, wash off the sludge and impurities on the surface of the star fruit with clean flowing water, then slice the star fruit with a thickness of 1.5-3.5mm, and then blanch it with hot water at 70°C for 4 minutes; put food-grade pullulan Dissolve polysaccharides, trehalose, fructose, edible salt, and citric acid in hot water at 55°C to obtain the soaking liquid, pour it into a vacuum soaking tank, and control the temperature at about 55°C; filter and dry the blanched carambola slices , pour into the soaking liquid in the above-mentioned vacuum tank, turn on the vacuum pump, control the pressure at -0.08MPa, and keep it for about 1 hour; remove and filter the carambola slices that have been soaked in the above...

Embodiment 2

[0032] First prepare the following raw materials (according to the total amount of main components of 1000 grams), including: 700g pineapple, 20g food grade pullulan, 25.8g trehalose, 14g fructose, 1.2g citric acid, 3g edible salt, 2g vanilla essence , 234g of water.

[0033] First, rinse the pineapple, send it to the pitting and peeling machine for pitting and peeling, then slice the pineapple with a thickness of 1.5-3.5mm, and then blanch it with hot water at 60°C for 6 minutes; Grade pullulan polysaccharide, trehalose, fructose, edible salt and citric acid are dissolved in hot water at 45°C to obtain the soaking liquid, pour it into a vacuum soaking tank, and control the temperature at about 45°C; put the blanched pineapple After the slices are dried, pour them into the soaking liquid in the above-mentioned vacuum tank, turn on the vacuum pump, control the pressure at -0.06MPa, and keep it for about 1.5 hours; remove the pineapple slices that have been soaked in the vacuum,...

Embodiment 3

[0035] First prepare the following raw materials (according to the total amount of main components of 1000 grams), including: celery 400g, food grade pullulan 50g, trehalose 90g, fructose 70g, citric acid 2.5g, edible salt 10g, beef essence 8g, Water 369.5g.

[0036] First rinse the celery, remove the leaves, then slice the celery, the thickness of the slices should be between 1.5 and 3.5mm, and then blanched with hot water at 65°C for 5 minutes; food-grade pullulan, trehalose, fructose, Dissolve edible salt and citric acid in hot water at 50°C to obtain the soaking liquid, pour it into a vacuum soaking tank, and control the temperature at about 50°C; drain the blanched celery slices, and pour them into the above-mentioned vacuum tank for soaking In the liquid, turn on the vacuum pump, control the pressure at -0.07MPa, and keep it for about 1.2 hours; remove and filter the celery slices that have been soaked in the above vacuum, put them into the vacuum steam expansion tank, t...

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Abstract

The present invention provides one kind of crisp tropic fruit and vegetable chip and its making process. The crisp tropic fruit and vegetable chip is made with the materials, including tropic fruit and vegetable, food level pullulan polysaccharide, mycose, fructose, table salt, citric acid, edible essence and water. The making process includes washing tropic fruit and vegetable material, peeling, stoning, slicing, deactivating enzyme, protecting color, protecting tissue, dewatering, low temperature airflow puffing and seasoning. The making process has ideal puffing effect and no-sulfide color protection, and the crisp tropic fruit and vegetable chip is favorable to health.

Description

technical field [0001] The invention relates to a tropical fruit and vegetable crisp, in particular to a non-fried tropical fruit and vegetable crisp and a preparation method thereof. Background technique [0002] As a traditional food, fruit and vegetable chips have always been favored by consumers. However, because traditional production methods generally use high-temperature frying techniques, such products not only seriously destroy most of the nutrition of fruits and vegetables, but also make the products high-fat products, which is not conducive to human health. In addition, since tropical fruits and vegetables generally have a high water content, the puffing effect of direct use of ordinary low-temperature steam is not ideal, or they will not expand, or they will not expand completely. Therefore, be badly in need of a kind of non-fried tropical fruit and vegetable chips and preparation method thereof at present, satisfy the needs of consumers in general. Contents o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A61P1/14A23L19/00
Inventor 刘谋泉
Owner 广东富味健康科技有限公司
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