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Fruit and vegetable crisp slice production method by using microwave assisted pressure-difference flash evaporation and drying

A technology of flash drying and fruit and vegetable crisps, which is applied in the field of food processing, can solve the problems of low drying efficiency and cannot be used alone, and achieve the effects of convenient operation, less loss of nutrients, and maintaining color quality

Inactive Publication Date: 2016-05-04
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

In addition, due to the low drying efficiency of differential pressure drying for materials with low moisture content, it generally cannot be used alone

Method used

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  • Fruit and vegetable crisp slice production method by using microwave assisted pressure-difference flash evaporation and drying
  • Fruit and vegetable crisp slice production method by using microwave assisted pressure-difference flash evaporation and drying
  • Fruit and vegetable crisp slice production method by using microwave assisted pressure-difference flash evaporation and drying

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0045] In the above-mentioned preparation method, the processing method in the step (1) is different due to different types of fruit raw materials. Specifically, you can select eight to nine mature apples, remove damaged, deformed and pest fruits, and then clean them, and then use manual or mechanical methods to peel and core the cleaned apples;

[0046] In the above preparation method, in step (1), the thickness of the fruit and vegetable slices can be 4mm-10mm, and the slicing method can be along the axial or transverse direction of the fruit and vegetable, and can be cut into round slices, semi-circular slices or quarter circles. sheet.

[0047] In the above preparation method, in step (2), the pretreatment method of the fruits and vegetables can be blanching with hot water at 90°C-100°C for 0.5min-5min;

[0048] In the above preparation method, in step (2), the pretreatment may also include using different concentrations of sodium erythorbate, citric acid, calcium chloride, and ...

Embodiment 1

[0067] Example 1. Preparation of Apple Crisp Chips

[0068] The schematic flow diagram of the preparation method of the present invention is as follows figure 1 Shown.

[0069] 1. Preparation of Apple Chips

[0070] (1) Sorting, cleaning, peeling and core removal:

[0071] 1a) Fruit selection and cleaning: choose ripe red Fuji apples, remove damaged, deformed and pest fruits, and then clean them;

[0072] 1b) Peeling and core removal: use manual or mechanical methods to peel and core the cleaned apples in step 1);

[0073] 1c) Slicing: the peeled and cored apples in step (2) are axially sliced ​​into 6mm thick quarter-round slices to obtain apple slices.

[0074] (2) Pretreatment: The apple slices obtained in step (1) are placed in a 0.1% Vc solution, immersed for 1 minute and then removed, and drained.

[0075] (3) Put the pretreated apple slices in a puffing bin. Open the pressure relief valve and close the intake valve. Microwave-assisted vacuum drying is used to pre-dry the pre-treat...

Embodiment 2

[0117] Example 2. Preparation of pear chips

[0118] The preparation method of the pear chips in this example is basically the same as the steps in Example 1, except that:

[0119] The slice thickness of the pear slice in step (1) is 8mm;

[0120] Step (2) in pretreatment: blanch the pear slices obtained in step (1) in 95°C hot water for 0.5 min, then immerse them in a 0.1% Vc solution for 2 min, remove and drain the water.

[0121] Table 2 shows the quality analysis results of the pear crisps prepared in Example 2 of the present invention.

[0122] Table 2 Quality analysis results of pear chips

[0123]

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Abstract

The present invention discloses a fruit and vegetable crisp slice production method by using microwave assisted pressure-difference flash evaporation and drying, comprising the following steps: (1) fruits and vegetables are sorted, washed, peeled, pitted and sliced to obtain fruit and vegetable slices; (2) the fruit and vegetable slices are subjected to pretreatment; (3) the pretreated fruit and vegetable slices are placed into a puffing cabin to conduct microwave assisted vacuum pre-driying; (4) the pre-dried semi-dried fruit and vegetable slices are subjected to microwave assisted pressure-difference flash evaporation and drying; and (5) the puffed fruit and vegetable slices are subjected to microwave assisted vacuum drying and the fruit and vegetable slices are dried to a final moisture content. The fruit and vegetable crisp slice has the following advantages: the drying efficiency of the fruit and vegetable slices is significantly shortened and the puffing degree and crispness of the fruit and vegetable slices are significantly improved. At the same time, the color and luster, and the nutrients of the raw materials are maintained. In addition, the production devices are mature and the production technology is simple. The present invention also provides the fruit and vegetable crisp slices and a fruit and vegetable powder using the fruit and vegetable crisp slices as raw materials.

Description

Technical field [0001] The invention belongs to the field of food processing. More specifically, the present invention relates to a method for producing fruit and vegetable chips by microwave-assisted differential pressure flash drying. Background technique [0002] Fruits and vegetables are rich in vitamins and dietary fiber, which are an essential part of people's daily diet. Fruit and vegetable chips are a kind of snack food prepared with fruits and vegetables as raw materials. They are convenient to eat, healthy and nutritious, and are favored by consumers. [0003] Crispness is one of the important qualities of fruit and vegetable chips. At present, hot steam puffing, microwave puffing, differential pressure flash drying and other technologies can produce crispy fruit and vegetable chips. However, how to effectively improve the crispness of the product is still a concern for those skilled in the field of fruit and vegetable drying. Summary of the invention [0004] Differen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/30A23P30/32
CPCA23V2002/00A23V2300/10A23V2300/24
Inventor 毕金峰易建勇周林燕刘璇陈芹芹吴昕烨周沫
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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