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Composite fruit and vegetable crisp chip and manufacturing method thereof

A technology of composite chips and a production method, which are applied in the field of food processing to achieve the effects of rich nutrition, bright colors and crisp taste

Active Publication Date: 2013-10-09
宁夏虹桥有机食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The combination of vacuum low-temperature frying technology and microwave vacuum freeze-drying technology for the processing of fruit and vegetable chips is rarely reported in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: Kiwi Chips

[0025] 1. Preparation of fruit mixed concentrated pulp: fruit mixed concentrated pulp is 100% kiwifruit concentrated pulp. Pick out fresh nine-ripe kiwifruit that has no rot, no damage from diseases and insect pests, no damage to the appearance, and emerald green flesh. Rinse the pesticide residues and sundries on the surface by soaking in clean water. Cut the peeled kiwi fruit into small pieces of 2cm×2cm, put them into the color-protecting solution for color-protecting treatment, soak for 60 minutes, and drain the surface water. The color-protected kiwi is refined and beaten by a screw press first and then a colloid mill. Add 0.0015% sodium sulfite to the kiwi fruit pulp to adjust the pH to 4.5, and then heat it through a plate heat exchanger to inactivate the enzyme and prevent browning. The enzyme inactivation temperature is 90°C and the time is 4 minutes. Then use vacuum concentration equipment to concentrate the kiwifruit pulp. The conce...

Embodiment 2

[0037] Example 2: Purple Cabbage Crisps

[0038] 1. Preparation of vegetable mixed concentrated slurry: vegetable mixed concentrated slurry is 100% purple cabbage concentrated slurry. Pick out fresh purple cabbage that is free from rot, deterioration, pests and diseases, and bright in color, and soak it in clean water to wash away the pesticide residues and sundries on the surface. Cut the purple cabbage into small pieces of 2cm×2cm, precook them in hot water at 95°C for 4 minutes, and cool them with flowing cooling water. Then put it into the color-protecting solution for color-protecting treatment, soak for 80 minutes, and drain the surface moisture. The color-protected purple cabbage is refined and beaten by a screw press first and then a colloid mill. Add 0.002% sodium sulfite to the purple cabbage slurry to adjust the pH of the slurry to 8, and then heat it through a plate heat exchanger to inactivate the enzyme and prevent browning. The enzyme inactivation temperature ...

Embodiment 3

[0050] Example 3: Apple Strawberry Crisp

[0051] 1. Preparation of fruit mixed concentrated pulp: fruit mixed concentrated pulp is 70% apple concentrated pulp and 30% strawberry concentrated pulp. Wherein the preparation method of apple pulp and strawberry pulp is the same as the preparation process of the above-mentioned concentrated fruit pulp (kiwi fruit pulp).

[0052] 2. The production process of apple strawberry chips:

[0053] 1) Ingredients: Take the prepared apple concentrated pulp 70% and strawberry concentrated pulp 30%, stir and mix well. Add 0.6% aspartame, 0.3% malic acid, 0.1% compound stabilizer (40% pectin, 30% xanthan gum and 30% CMC-Na), 17% potato starch, 0.04% multivitamin (10%VA, 20%VB 1 , 20%VB 2 , 40% VC and 10% VE) and 0.01% compound trace elements (25% calcium lactate, 30% ferrous gluconate, 25% zinc gluconate and 20% selenomethionine).

[0054] 2) High-speed mixing: Use a high-speed mixer to mix and beat the batched apple and strawberry concent...

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PUM

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Abstract

The invention relates to a composite fruit and vegetable crisp chip and a manufacturing method thereof, especially to a composite fruit and vegetable crisp chip manufactured by using combined microwave vacuum freeze drying technology and vacuum low temperature frying technology, belonging to the field of food processing technology. The manufacturing method for the composite fruit and vegetable crisp chip comprises the following steps: preparation of condensed fruit and vegetable pulp; batching; batch mixing; die molding; microwave vacuum freeze drying; vacuum low temperature frying; etc. With the manufacturing method, generation of harmful substances like acrylamide and trans-fatty acids is reduced in the process of manufacturing, and the manufactured composite fruit and vegetable crisp chip has the advantages of crisp taste, a bright color, small nutrient loss, etc.

Description

Technical field: [0001] The invention relates to a fruit and vegetable composite chip and a preparation method thereof, in particular to a fruit and vegetable composite chip produced by combining microwave vacuum freeze-drying technology and vacuum low-temperature frying technology, and belongs to the technical field of food processing. Background technique: [0002] In the prior art, the process of producing fruit and vegetable crisps by vacuum low-temperature frying technology is becoming more and more mature. Fruit and vegetable crisps with good sensory state and taste are more and more recognized by domestic consumers and are gradually replacing traditional puffed foods. However, this method cannot be used for fruits and vegetables with unstable processing state, low solid content, and few supporting structures such as fibers, so that the types of fruit and vegetable raw materials are limited. youth consumer group. [0003] At present, the development of vacuum freeze-d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/01A23L19/00A23L5/10
Inventor 李伟张磊陈燕
Owner 宁夏虹桥有机食品有限公司
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