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Instant peach gum puffing crisp chips and preparing method thereof

A technology of puffed crisps and peach gum, which is applied in the field of instant peach gum puffed crisps and its preparation, can solve the problems of high moisture content, lower health level and dietotherapy and health care effects, and achieve lower blood sugar, shorten frying time, and better taste unique effect

Inactive Publication Date: 2015-12-23
XIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The products of the above two technical solutions are jelly-type snack foods. Although they have a good taste or flavor, they have a high water content. In order to ensure a proper shelf life, a large amount of food additives need to be added, thereby reducing the overall health of the product Levels and dietary health effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method for instant peach gum puffed chips, comprising the following process steps: peach gum pretreatment, deployment, injection molding and shaping, frying and puffing, cooling, and packaging; the frying puffing adopts high-pressure high-temperature-negative pressure low-temperature continuous oil Frying and puffing, the specific method is as follows: put the peach gum pre-puffed slices into the fryer, the first stage adopts high-pressure high-temperature frying and puffing, that is, control the high pressure in the fryer to 0.20-0.30Mpa, and fry it in the oil at a temperature of 120-150°C. Fry for 2-4 minutes; the second stage adopts negative pressure low-temperature frying and puffing, that is, open the pressure relief valve of the fryer to release the pressure to break the high pressure in the pot, then close the pressure relief valve, and vacuum to control the vacuum degree in the fryer to 0.085-0.095 Mpa, fry at a temperature of 70-85°C for 2-4 minute...

Embodiment 2

[0025] A preparation method for instant peach gum puffed chips, comprising the following process steps: peach gum pretreatment, deployment, injection molding and shaping, frying and puffing, cooling, and packaging; the frying puffing adopts high-pressure high-temperature-negative pressure low-temperature continuous oil Frying and puffing, the specific method is as follows: put the peach gum pre-puffed slices into the fryer, the first stage adopts high-pressure and high-temperature frying puffing, that is, control the high pressure in the fryer to 0.20Mpa, and fry at a temperature of 120°C for 4 minutes; The second stage adopts negative pressure low-temperature frying and puffing, that is, open the pressure relief valve of the fryer to release the pressure to break the high pressure in the pot, then close the pressure relief valve, and vacuum the vacuum to control the vacuum degree in the fryer to 0.085-0.095Mpa, at a temperature of 85°C Fry for 2 minutes; after the negative pre...

Embodiment 3

[0027] A preparation method for instant peach gum puffed chips, comprising the following process steps: peach gum pretreatment, deployment, injection molding and shaping, frying and puffing, cooling, and packaging; the frying puffing adopts high-pressure high-temperature-negative pressure low-temperature continuous oil Frying and puffing, the specific method is as follows: put the peach gum pre-puffed slices into the fryer, the first stage adopts high-pressure and high-temperature frying puffing, that is, control the high pressure in the fryer to 0.30Mpa, and fry at a temperature of 150°C for 2 minutes; The second stage uses negative pressure low-temperature frying and puffing, that is, the fryer is released to remove the high pressure in the fryer, and then vacuumed to control the vacuum degree in the fryer to 0.085-0.095Mpa, frying at a temperature of 70°C for 4 minutes; negative pressure and low temperature frying After puffing, vacuum deoiling is carried out while keeping t...

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Abstract

The invention discloses instant peach gum puffing crisp chips and a preparing method thereof. The preparing method comprises the following steps of peach gum pretreatment, mixing, injection molding shaping, deep frying puffing, cooling and packaging, wherein high-pressure and high-temperature and negative-pressure low-temperature continuous deep frying puffing is adopted in the step of deep frying puffing. According to the instant peach gum puffing crisp chips and the preparing method thereof, peach gum serves as the main raw material, the peach gum puffing crisp chips low in oil content, nutrient and healthy are prepared through high-pressure and high-temperature and negative-pressure low-temperature continuous deep frying puffing, and the prepared peach gum puffing crisp chips are especially unique in flavor and taste; in addition, due to the fact that the peach gum contains the functional factor arabinose which can assist in losing weight and reducing blood glucose, the health level of the deep-fried puffing product is greatly increased.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to instant puffed peach gum chips and a preparation method thereof. Background technique [0002] Peach gum, also known as peach oil, peach fat, peach blossom tears, peach gum, peach condensate, is a kind of wound caused by the rose plant peach or mountain peach, or under the action of external force. A solid resin dried in the sun. Peach gum is pink or light yellow to yellowish brown translucent solid block, smooth in appearance, generally can only be swollen, not easy to dissolve completely, the aqueous solution is viscous, it is a polysaccharide substance, and its main components are arabinose, galactose, Rhamnose, α-glucuronic acid, etc. also contain a small amount of protein. Its nature and taste are sweet and bitter, flat, and non-toxic. It is mainly used for stone stranguria, blood stranguria, and dysentery. Modern research shows that peach gum has the fu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23P1/14
Inventor 刘晶冯纪南杨德俊邓斌
Owner XIANGNAN UNIV
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