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Hanfu apple chip and production method thereof

A technology of cold rich apples and apple slices, which is applied in food preparation, application, food science, etc., can solve the problems of large loss of nutrients, poor taste of products, and low drying rate, and achieve easy digestion, good crispness, and good taste Effect

Active Publication Date: 2014-07-23
沈阳沈农食品产业研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, hot air drying, frying drying and puffing variable temperature and pressure difference drying are mostly used in the market to process apple slices, but these drying methods have disadvantages such as poor taste, dark color, low drying rate and large loss of nutrients, which cannot meet the growing needs of the people. Taste, visual and nutritional requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Choose fresh Hanfu apple as raw material, and use ultrasonic ozone combination technology with a working frequency of 20kHz and an ozone output of 600mg / h to clean for 5 minutes. The cleaned apples are peeled using high-pressure steam peeling technology at 400℃ and the flow rate is 6kg / mind. The apple peels are treated twice. During the whole process, the fruit must be continuously rotated at 60r / min. After each heat treatment, immediately After cooling in water at 15°C, the seeds are artificially removed after the purpose of peeling is achieved. Use a slicer to cut the apple into 6mm thick apple slices. The cut apples are immersed in an aqueous solution containing 0.25% DL-malic acid, 1.0% sucrose, 1.4% sodium chloride, 0.4% Vc and 1.2% citric acid by weight for 20 min, then drained, and exposed to infrared radiation intensity At 5000W / m 2 Sterilize for 10min under the power condition.

[0021] Drain the color-protected apple slices and spread them in a stainless steel ...

Embodiment 2

[0023] Choose fresh Hanfu apples as raw materials, and use ultrasonic ozone combined technology with a working frequency of 40kHz and an ozone output of 800mg / h to clean for 8 minutes. The cleaned apples are peeled using high-pressure steam peeling technology at 450℃ and the flow rate is 10kg / min. The apple peels are treated for 3 times. During the whole process, the fruit must be continuously rotated at 90r / min. After each heat treatment, immediately After cooling in water at 18°C, the seeds are artificially removed after the purpose of peeling is achieved. Use a slicer to cut the apple into 8mm thick apple slices. The cut apple slices are immersed in an aqueous solution containing 0.25% DL-malic acid, 1.0% sucrose, 1.4% sodium chloride, 0.4% Vc and 1.2% citric acid by weight for 80 min, drained, and irradiated with infrared rays. Strength in 5500W / m 2 Sterilize under the conditions for 8min.

[0024] Drain the color-protected apple slices and spread them in a stainless steel...

Embodiment 3

[0026] Fresh apples are selected as raw materials, and the ultrasonic ozone combination technology with a working frequency of 60kHz and an ozone output of 1000mg / h is used for cleaning for 10 minutes. Under the high-pressure steam peeling technology at 500℃ and 14kg / min of flow rate, the apple peel is broken and the peeling effect is the best. It is processed 4 times. During the whole process, the fruit must be continuously rotated for 120r / min. After each heat treatment, enter immediately After cooling in water at 20°C, the seeds are artificially removed. The slicer cuts the apple into 10mm thick apple slices. The cut apple slices were immersed in an aqueous solution containing 0.25% DL-malic acid, 1.0% sucrose, 1.4% sodium chloride, 0.4% Vc and 1.2% citric acid by weight for 120 min, drained, and exposed to infrared radiation. The intensity is 5500 W / m 2 Sterilize under the conditions for 6min. Drain the color-protected apple slices and spread them in a stainless steel tra...

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PUM

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Abstract

The invention relates to a Hanfu apple slice and a preparation method thereof. The fresh Hanfu apple is used as a raw material, cleaned by ultrasonic ozone combination technology, peeled by high-pressure steam, seeded, cut, color-protected, drained, and infrared Enzyme dehydration, plate pre-freezing, vacuum freeze-drying, sorting, metal detection and vacuum filling nitrogen packaging. Advantages of the present invention: without adding any preservatives, it can maintain the original shape, color and taste of Hanfu apples, and has incomparable advantages compared with other drying methods, that is, it can retain the heat-sensitive nutrients in food to the greatest extent, and freeze-dry Hanfu apples. Apples can be stored for 1 to 2 years without deterioration under vacuum nitrogen-filled aluminum packaging conditions. They are pure, safe, natural and hygienic. Therefore, through the application of vacuum freeze-drying technology for apple processing, the quality of my country's export apples will be improved, higher added value will be obtained, and a new growth point of the national economy will also be formed.

Description

technical field [0001] The invention relates to a method for making apple slices, in particular to Hanfu apple slices and a preparation method thereof. Background technique [0002] The meat of Hanfu apple is thin and crisp, juicy, fragrant, suitable for sweet and sour, rich in nutrition, and has the effects of relieving heat and clearing fire, promoting body fluid and quenching thirst, diuretic and antidiarrheal. Corrosion due to mechanical damage and microbial infection, thus losing commodity value and processing quality. At present, hot air drying, frying drying and puffing variable temperature and pressure difference drying are mostly used to process apple slices in the market, but these drying methods have disadvantages such as poor taste, dark color, low drying rate and large loss of nutrients, which cannot meet the growing needs of the people. Taste, vision and nutrition requirements. The use of vacuum freeze-drying technology to process apples can minimize the loss...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/09A23L1/272A23L5/41A23L19/00
Inventor 孟宪军李斌高琨
Owner 沈阳沈农食品产业研究院有限公司
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