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Preparation method of crisp peach chips

A technology for peach crisps and peach chips is applied in the field of preparation of peach crisps, which can solve the problems of hard taste and poor puffing degree, and achieve the effects of suitable sweetness, high puffing degree and simple operation.

Active Publication Date: 2015-04-29
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is necessary to start with the characteristics of peach raw materials to solve the problems of hard taste and poor puffing degree in dried peach crisp chips.

Method used

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  • Preparation method of crisp peach chips
  • Preparation method of crisp peach chips
  • Preparation method of crisp peach chips

Examples

Experimental program
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Embodiment 1

[0041] Embodiment 1, utilizing maltose solution osmotic dehydration to prepare peach crisp chips

[0042] 1. Preparation of peach crisps

[0043] (1) Pretreatment of peaches:

[0044] Select fresh, pest-free Kubo peaches, and then clean them. After peeling and removing the core, use a slicer to cut the Kubo peaches into 9mm thick peach slices, and then use a mold to cut the sliced ​​peach slices into uniform diameters. It is a 2cm disc.

[0045] (2) Osmotic dehydration treatment: soak the peach slices obtained in step (1) in a maltose solution with a mass concentration of 10% for osmotic dehydration treatment, the mass ratio of the peach slices to the maltose solution with a mass concentration of 10% is 1:5 , the temperature of the osmotic dehydration treatment is 25°C, and the osmotic time is 3h, that is, the peach slices treated by osmosis are obtained.

[0046] (3) Pre-drying: place the peach slices treated in step (2) in a hot air drying oven for drying, the hot air dry...

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Abstract

The invention discloses a preparation method of crisp peach chips. The preparation method comprises the following steps: (1) slicing peaches and soaking in a penetrating fluid to carry out osmotic dehydration so as to obtain osmotic dehydrated peach chips; (2) pre-drying the osmotic dehydrated peach chips to obtain pre-dried peach chips; (3) putting the pre-dried peach chips in a heated puffing tank to carry out pulsation differential pressure expansion drying, namely, pressurizing the puffing tank, maintaining the pressure and then releasing the pressure of the puffing tank, carrying out pulsation differential pressure expansion drying for at least one time to obtain puffed peach chips; (4) carrying out vacuum drying on the puffed peach chips in the puffing tank to obtain the crisp peach chips. The preparation method of the crisp peach chips has the following advantages: the crisp peach chips are high in puffing degree, high in crispness and proper in sweetness; by using a maltose fluid for osmotic dehydration, the color and the luster of the peach chips can be maintained and no food additives are added; the method is simple to operate, easy to control and low in cost.

Description

technical field [0001] The invention relates to a method for preparing peach crisps, which belongs to the technical field of food processing. Background technique [0002] Peach (Peach), whose Latin scientific name is Amygdalus persica Linn, belongs to the genus Peach and belongs to the family Rosaceae, has been cultivated in China for four thousand years. By 2012, my country's peach planting area reached 770,000 hectares, and its output reached 12 million tons, ranking first in the world. Peach has good nutritional value and health care function. Its flesh is sweet and sour, warm in nature, has the functions of promoting body fluid, promoting blood circulation, and eliminating accumulation. However, peach is a climacteric fruit, and the harvesting period is mostly concentrated in the high temperature and high humidity season in summer. After harvesting, there are double respiratory peaks and ethylene release peaks. The skin is thin and the flesh is soft. Due to the specia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 毕金峰吕健周林燕张鹏飞刘璇易建勇吴昕烨
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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