Production method of instant fruit and vegetable shortcakes

A technology for instant fruit and vegetable crisps, applied in the field of preparation of instant fruit and vegetable crisps, to achieve the effects of improving taste and absorbability, increasing water solubility, and wide application range

Inactive Publication Date: 2015-10-21
四川江茂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it should be noted that different foods require different freeze-drying processes. This method is only for the freeze-drying method of lemon slices, and there are limitations in the freeze-drying of other foods, so it needs to be targeted according to different foods. different freeze-drying processes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A method for preparing instant fruit and vegetable crisps, said method comprising the steps of:

[0033] A. After cleaning the fresh and non-rotten vegetables and fruits, they are sterilized, cleaned, peeled and stalked in sequence, and then the vegetables are blanched, and then the fruits and vegetables are respectively crushed by a 200-mesh pulverizer and filtered to obtain fruit pulp and vegetable pulp, for later use; strawberries are used for fruit, spinach is used for vegetables, and the whole root of spinach is blanched;

[0034] B, the fruit pulp obtained in step A and the vegetable pulp are mixed in a ratio of 1:1 by weight and then add 1% inulin, 8% natural fructose syrup, 5% white granulated sugar, 0.1% natural lemon juice, mediate After the sugar-acid ratio is 55, homogeneous treatment is carried out to obtain the mixed material, which is set aside;

[0035] C. Pour the mixture prepared in step B into a mold tray, and then vacuum freeze-dry to obtain instant...

Embodiment 2

[0038] A method for preparing instant fruit and vegetable crisps, said method comprising the steps of:

[0039] A. Clean the fresh and non-rotten vegetables and fruits, then sterilize, wash, peel, and stalk the vegetables, then blanch the vegetables, and then grind the fruits and vegetables through a 300-mesh pulverizer and filter to obtain fruit pulp and vegetable pulp, for subsequent use; in this embodiment, fruit adopts three kinds of mixtures of kiwi, strawberry and orange, and vegetables adopt three kinds of mixtures of spinach, celery and tomato;

[0040] B, the fruit pulp obtained in step A and the vegetable pulp are mixed in a ratio of 2:1 by weight and then add 3% inulin, 11% natural fructose syrup, 8% white granulated sugar, 0.5% natural lemon juice, mediate After the sugar-acid ratio is 50, homogeneous treatment is carried out to obtain the mixed material, which is set aside;

[0041] C. Pour the mixture prepared in step B into a mold tray, and then vacuum freeze-d...

Embodiment 3

[0044] A method for preparing instant fruit and vegetable crisps, said method comprising the steps of:

[0045] A. Clean the fresh and non-rotten vegetables and fruits, then sterilize, wash, peel and pedicle them, and then blanch the vegetables, then crush the fruits and vegetables with a 400-mesh pulverizer and filter to obtain fruit pulp and vegetable pulp, for subsequent use; the fruits of this example are mixed with blueberries, oranges, peaches, mangoes, and apples, and beaten respectively, and the vegetables are mixed with cauliflower, carrots, pumpkins, and asparagus. For these vegetables in this example, first Cut into small pieces, blanched and beaten separately;

[0046] B, the fruit pulp obtained in step A and the vegetable pulp are mixed in a ratio of 3:1 by weight and then add 5% inulin, 15% natural fructose syrup, 10% white granulated sugar, 1% natural lemon juice, mediate After the sugar-acid ratio is 45, homogeneous treatment is carried out to obtain the mixed...

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PUM

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Abstract

The invention provides a production method of instant fruit and vegetable shortcakes. The method comprises the following steps: pre-processing vegetable and fruits, respectively crushing and pulping, mixing the above obtained fruit pulp with the above obtained vegetable pulp, adding inulin, natural fructose syrup, white granulated sugar and a natural lemon juice, blending, homogenizing to obtain a mixture, pouring the mixture into a die supporting box, and carrying out vacuum freeze drying to obtain the instant fruit and vegetable shortcakes. The fruit and vegetable pulps and other raw materials are mixed according to a specific ratio and undergo vacuum freeze drying to make the fruits and vegetables form a novel and instant fruit and vegetable shortcake food, so the kind of the fruit and vegetable products in the market is enriched. The fruit and vegetable shortcakes made through the production method maximally reserve nutritional components in the fruits and vegetables without loss of the nutritional components or destroys of the color or the taste, and solve the problem of flavor change of the fruit and vegetable fruits, induced by present production technologies; and the fruit and vegetable shortcakes produced through the method also have the advantages of low water content, light weight, easy storage, and convenient transportation and carrying.

Description

technical field [0001] The invention relates to the technical field of instant food processing, in particular to a preparation method of instant fruit and vegetable crisps. Background technique [0002] All kinds of food have different nutritional characteristics, and they must be properly matched to obtain comprehensive nutrition and achieve balanced nutrition. Our country's traditional eating habits are relatively reasonable and have great advantages; mainly grains, supplemented by vegetables and fruits, low in sugar and high in fiber. But as the economy develops and life improves, people tend to eat more animal foods. The fat and energy provided by this Westernized or affluent diet is associated with a higher incidence of cardiovascular disease, hyperlipidemia, diabetes, and obesity. To change all these to achieve balanced nutrition for the human body, we should change the dietary structure, eat more fruits, vegetables, whole grains, and eat meat in moderation. There...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 苏辉唐宁黄俐
Owner 四川江茂食品有限公司
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