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A kind of pulse air flow puffing drying yellow peach method and product

A technology of air puffing and yellow peaches, which is applied in the field of fruit and vegetable drying and processing, can solve the problems of bulky air puffing equipment, increased floor space, and limited extraction efficiency, and achieve the goals of promoting rapid and healthy development of the industry, low cost, and energy saving Effect

Active Publication Date: 2017-12-22
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent is to increase the volume of the vacuum tank by 4-5 times and the number of vacuum tanks, that is, to increase the sufficient volume difference between the material tank and the expansion tank to quickly remove the moisture generated by vaporization. With the vacuum tank The increase of water vapor extraction efficiency also increases, but the increase of vacuum tanks also increases the vacuum pump, and the floor space also increases, making the volume of air puffing equipment very large, so the number of vacuum tanks is limited. The efficiency of steam extraction is also limited, which also limits the application in industrial production

Method used

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  • A kind of pulse air flow puffing drying yellow peach method and product
  • A kind of pulse air flow puffing drying yellow peach method and product
  • A kind of pulse air flow puffing drying yellow peach method and product

Examples

Experimental program
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Effect test

Embodiment 1

[0074] Select canned peach 14 (purchased in the market) fresh yellow peach variety as raw material, select nine-ripe fruit, clean the surface of the yellow peach fruit with clear water, peel, remove the core, cut the yellow peach into a width of 2 cm at the bottom, and a width of 2 cm at the top. 1cm, length 3cm, height 2cm trapezoidal block. Put the diced yellow peaches into a sugar solution with a concentration of 10% preheated to 95°C, cook for 5 minutes, soak at 40°C for 75 minutes, and freeze at -18°C for 12 hours after dipping and cooling.

[0075] Thaw 3 kg of frozen diced yellow peaches at room temperature. After thawing completely, drain the surface moisture of the diced yellow peaches and place them evenly on the material tray. Put the material tray with diced yellow peaches into the 300L expansion tank 1, heat up to 100°C, stagnate for 15 minutes and keep warm at 100°C, and make the pressure difference between the expansion tank 1 and the 600L vacuum tank 5 be 150kP...

Embodiment 2

[0081] Choose Jintong No. 8 (purchased in the market) fresh yellow peach variety as raw material, select 3 kg of nine-ripe fruit, clean the surface of the peach fruit with clear water, peel, remove the core, cut the yellow peach into a 2cm wide section, and A trapezoidal block with a width of 1cm, a length of 3cm, and a height of 2cm. Put the diced yellow peaches into a sugar solution with a concentration of 8% and preheated to 98°C, cook for 3 minutes, soak at 50°C for 60 minutes, and freeze at -18°C for 15 hours after dipping and cooling.

[0082] Thaw 3 kg of frozen diced yellow peaches at room temperature. After thawing completely, drain the surface moisture of the diced yellow peaches and place them evenly on the material tray. Put the material tray containing 3kg of yellow peach cubes into a 300L expansion tank, heat up to 105°C, stagnate for 10min and keep warm at 105°C, the pressure difference between the expansion tank and the 600L vacuum tank is 120kPa, and turn on t...

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Abstract

The invention relates to a method for drying a yellow peach through pulse pneumatic-puffing and a product thereof, belonging to the technical field of fruit and vegetable drying process. The method comprises the following specific steps: performing pretreatment, namely choosing the meat type yellow peach, peeling, denucleating, slicing, dipping and freezing, wherein two time-consuming procedures of pre-drying and moisture equalizing are omitted, and directly carrying out a cycle pulse pneumatic-puffing and drying technology on the high moisture yellow peach chips or dices. The processing requirement of using one procedure to substitute various procedures is finished, the traditional pre-drying, moisture equalizing and pneumatic-puffing machining technique is abandoned, the pneumatic-puffing and drying processing technique is simplified, the pneumatic-puffing device function is expanded, and the yellow peach puffing crisp chip or dice product with crisp mouth feel and good color, aroma and taste is processed. By adopting the method provided by the invention, the pneumatic-puffing processing efficiency of the yellow peach crisp chips or dices is greatly improved, the energy consumption is saved, the production cost is reduced and the technical and economic performance is improved.

Description

technical field [0001] The invention belongs to the technical field of drying and processing of fruits and vegetables, and in particular relates to a method and product of pulse air flow puffing and drying yellow peaches. Background technique [0002] my country is a big fruit producing country in the world. Fruit crisps are an important product form of fruit value-added processing and resource utilization. They are constantly emerging in the market and favored by consumers. They have become a new product in the snack food market. At present, the processing of fruit crisps mainly adopts traditional methods such as freeze-drying and high-temperature frying, which have many problems such as high processing costs or poor product quality. Air puffing drying, that is, differential pressure variable temperature puffing, is a new processing technology of fruit and vegetable chips developed in recent years. It is currently a research hotspot in the field of fruit and vegetable snack...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23P30/32
Inventor 刘春菊肖亚东李大婧刘春泉
Owner JIANGSU ACAD OF AGRI SCI
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