Puffing fruit vegetable crisp slices processed by hot vapor and method thereof

Abstract

The invention provides a vegetable chip processed by swelling using superheated steam and method thereof. The vegetable chip of the invention is swelled by superheated steam and the process method comprises vegetable selecting, cleaning, slicing, color protecting, washing and dehydrating. The product of vegetable chip is produced by drying to a low water ratio after swelling by superheated steam. The vegetable chip is swelled using superheated steam by the invention with advanced scientific method, little service time, little used equipment, low energy consumption and process cost, and better economic benefit. The prepared vegetable chip is provided with fine looking, good color, flavor and taste, crisp mouth-feel, high retention ratio of nutritional ingredients and low energy without external fats. Quality of the product is superior to the vegetable chip swelled by deep frying, and the product is apt to preserve, propitious to human health and suitable for obese people and three highs people.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a superheated steam puffed fruit and vegetable chips and a method thereof. Background technique [0002] Fruit and vegetable crisps are popular among consumers because of their crisp taste, good flavor, rich in vitamins, dietary fiber and various minerals. The traditional processing of fruit and vegetable chips is mainly fried and puffed. Because the oil content of fried and puffed fruit and vegetable chips is generally above 15%, it is easy to oxidize after long-term storage, and long-term consumption can easily lead to obesity. Fried puffing is more suitable for the processing of potato crisps, but not for the processing of fruit and low-starch vegetable crisps. In recent years, the technology of non-fried puffed fruit and vegetable chips has developed rapidly, such as low-temperature vacuum puffed fruit and vegetable chips, which uses hot air heat transfer under vacuum conditio...

AI Technical Summary

Problems solved by technology

In recent years, the technology of non-fried puffed fruit and vegetable chips has developed rapidly, such as low-temperature vacuum puffed fruit and vegetable chips, which uses hot air heat transfer under vacuum conditions for drying and puffing; Rapid low-temperature puffing of fruit and vegetable chips by using microwaves under vacuum conditions; the fruit and vegetable chips puffed by these methods have good color and flavor, but the equipment investment is large, energy consumption is high, and the puffing time is long, generally 0.5-5h, and the production cost is relatively high. high