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Processing method for instant crisp pumpkin chip

A processing method and technology of pumpkin crisps, applied in the field of instant pumpkin crisps processing, can solve problems such as difficulty in guaranteeing product quality, achieve the effects of improving production efficiency, reducing energy consumption, and shortening drying time

Inactive Publication Date: 2012-10-24
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current pumpkin drying technology mostly uses hot air drying, and the quality of the product is difficult to guarantee

Method used

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  • Processing method for instant crisp pumpkin chip
  • Processing method for instant crisp pumpkin chip

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Choose mature pumpkins with the same size and color, no pests, no damage, and mature pumpkins as raw materials. Wash the pumpkins with tap water to remove the soil and impurities on the surface. Cut the pumpkin in half along the central axis, remove the seeds and pulp, then use a self-made cylindrical mold to cut into cylindrical shapes perpendicular to the central axis, and then use a slicer to cut into 2 mm disc-shaped pumpkin slices. The cut pumpkin slices were blanched in hot water at 75°C for 1.5 min, and cooled with cold water immediately after blanching. Spread the blanched and drained pumpkin slices in a single layer on a microwave plate, which is geometrically symmetrically placed in a microwave vacuum dryer and rotated at a speed of 10 r / min. Under the conditions of microwave intensity of 4 W / g and chamber pressure of 30kPa, the pumpkin slices were vacuum-dried to a moisture content of 4%-6% on a wet basis. Vacuum-pack the product immediately after cooling, a...

Embodiment 2

[0023] Choose mature pumpkins with the same size and color, no pests, no damage, and mature pumpkins as raw materials. Wash the pumpkins with tap water to remove the soil and impurities on the surface. Cut the pumpkin in half along the central axis, remove the seeds and flesh, then use a self-made cylindrical mold to cut into cylindrical shapes perpendicular to the central axis, and then use a slicer to cut into 6 mm disc-shaped pumpkin slices. The cut pumpkin slices were blanched in hot water at 85°C for 1 min, and cooled with cold water immediately after blanching. Spread the blanched and drained pumpkin slices in a single layer on a microwave plate, which is geometrically symmetrically placed in a microwave vacuum dryer and rotated at a speed of 10 r / min. Under the conditions of microwave intensity of 10 W / g and chamber pressure of 20kPa, the pumpkin slices were vacuum-dried to a moisture content of 4%-6% on a wet basis. Vacuum-pack the product immediately after cooling, a...

Embodiment 3

[0025] Choose mature pumpkins with the same size and color, no pests, no damage, and mature pumpkins as raw materials. Wash the pumpkins with tap water to remove the soil and impurities on the surface. Cut the pumpkin in half along the central axis, remove the seeds and flesh, then use a self-made cylindrical mold to cut into cylindrical shapes perpendicular to the central axis, and then use a slicer to cut into 8 mm disc-shaped pumpkin slices. The cut pumpkin slices were blanched in hot water at 95°C for 0.5 min, and cooled with cold water immediately after blanching. Spread the blanched and drained pumpkin slices in a single layer on a microwave plate, which is geometrically symmetrically placed in a microwave vacuum dryer and rotated at a speed of 10 r / min. Under the conditions of microwave intensity of 8 W / g and cavity pressure of 10kPa, the pumpkin slices were vacuum-dried to a moisture content of 4%-6% on a wet basis. Vacuum-pack the product immediately after cooling, a...

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Abstract

The invention specifically relates to a processing method for an instant crisp pumpkin chip, which belongs to the technical field of further processing of agricultural products. According to the method, pumpkin is used as a raw material and is subjected to selecting, cleaning, cutting and blanching at first and then to microwave vacuum drying until water content in a wet basis is 4 to 6%. The product of the instant crisp pumpkin chip has a yellow color, crisp taste, no burns, a plump shape, high retention of nutritional components and rich flavor of pumpkin, does not use any additive and is natural, healthy and safe; the processing method provided in the invention has the advantages of simple operation, healthiness, environment friendliness, a short production period, low operation cost, a high utilization rate of energy and capacity of assisting further processing of pumpkin and improving the quality and market competitiveness of a dried pumpkin product.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a processing method of instant pumpkin chips. Background technique [0002] Pumpkin is an annual herb of the genus Cucurbitaceae, also known as pumpkin, pumpkin, and gourd. Pumpkin is rich in nutrition and comprehensive, which contains glucose, mannitol, pentosan, pectin, carotenoids, rich trace elements and vitamins, in addition to a variety of free amino acids and a large number of physiologically active substances, but the fat content is very low . In recent years, studies have shown that pumpkin has the functions of lowering blood sugar, lowering blood fat, detoxification, protecting liver and kidney, preventing cancer and obesity, and is an ideal food for the elderly, diabetics, obese people and women. my country's pumpkins account for about 30% of the world's total pumpkin production, ranking second in the world. However, fresh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 林河通王志艳李辉陈艺晖林艺芬黄美香陈梦茵林钟铨
Owner FUJIAN AGRI & FORESTRY UNIV
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