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Method for increasing puffing degree of apple slice and apple slice

A technology for apple chips and apple chips, which is applied to the preservation of fruits and vegetables, protection of fruits/vegetables with a protective layer, food preservation, etc. Effects of glass transition temperature, extended shelf life, increased bulking and brittleness

Active Publication Date: 2017-01-04
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

However, there are still some problems in the actual production of the differential pressure puffing technology, mainly because in the process of releasing the vacuum, the puffed dry product is prone to volume shrinkage, which leads to the collapse of the porous structure of the product, the decrease of the puffing degree, the decrease of brittleness, and the increase of hardness; At the same time, the product has strong hygroscopicity and short storage period
The above problems limit the application of differential pressure puffing technology in the field of fruit and vegetable chips processing

Method used

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  • Method for increasing puffing degree of apple slice and apple slice
  • Method for increasing puffing degree of apple slice and apple slice
  • Method for increasing puffing degree of apple slice and apple slice

Examples

Experimental program
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Effect test

Embodiment 1

[0040] Step 1. The apples are sorted, washed, peeled and cored, and then cut into round slices with a thickness of 8mm.

[0041] Step 2, infiltration treatment: the apple slices treated in step 1 are placed in a pectin solution with a mass concentration of 4.2% for 1.5 hours under the condition of a vacuum of 6 kPa.

[0042] Step 3, pre-drying: put the pretreated apple slices in step 2 in a hot air drying oven for drying, the temperature is 70°C, the time is 250min, and the wind speed is 0.5m / s, so that the moisture content of the apple slices is 30%.

[0043] Step 4. Differential pressure puffing: put the pre-dried apple slices into the puffing tank, use steam to heat up to a puffing temperature of 110° C., the pressure reaches 0.15 MPa, and keep under this condition for 50 s. Then, open the pressure relief valve of the expansion tank, and the pressure in the expansion tank instantly drops to 0.005MPa.

[0044] Step 5. Cooling and packaging: After the puffing is over, lower ...

Embodiment 2

[0046] Except for the following parameters, other steps are the same as in Example 1.

[0047] Step 3, pre-drying: put the apple slices pretreated in step 2 in a medium and short wave infrared drying oven for drying, the wavelength is 2.7 μm, the power is 1350W, the temperature is 70°C, the time is 132min, and the wind speed is 2.1m / s .

Embodiment 3

[0049] Except for some parameters in steps 1 and 2, other steps are the same as those in Example 1.

[0050] The slice thickness of the apple slices in step 1 is 5mm. The infiltration vacuum described in step 2 was 8kPa, and the treatment was performed for 2.5h.

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Abstract

The invention discloses a method for increasing the puffing degree of an apple slice. The method comprises the steps of (1) putting the apple slice in a pectin solution for permeation, wherein the mass concentration of pectin in the pectin solution is 0.5 to 5%, the penetration time is 0.5 to 4 h, the permeation is performed in a vacuum condition, and the vacuum degree is 3 to 10 kPa; (2) predrying the apple slice obtained in the step (1) until the moisture content is 25 to 40%; (3) performing pressure-difference puffing treatment on the apple slice obtained in the step (2).The invention further discloses the apple slice, and the glass-transition temperature Tg of the apple slice is higher than 35 DEG C. According to the method for increasing the puffing degree of the apple slice, the pectin permeates into the apple slice, so that the glass-transition temperature of the apple slice is greatly increased, the glass-transition temperature of the apple slice is higher than 35 DEG C, the puffing degree and brittleness of the apple slice are increased, and the storage period of the apple slice is extended.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for improving the puffing degree of apple chips and apple chips. Background technique [0002] Apple is the fruit of the Rosaceae apple subfamily Apple, a deciduous tree, with a sweet and sour taste, rich in nutrients, and is the crown of the four major fruits in the world. Apple is a low-calorie food with high nutritional value and health care function. In addition to conventional sugar, acid, and protein, it also contains phenols, V A , V C , V E , carotene, dietary fiber and rich K, Ca, Na, Fe and other mineral elements. Apple has the functions of lowering cholesterol levels, dilating blood vessels, and regulating the stomach, which is beneficial to the health of cardiovascular patients. my country is the world's largest apple producer, and fresh apples are in urgent need of processing. Apple crisps are a kind of snack food prepared from apples. They are nutritious...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L29/231A23B7/022A23B7/16
CPCA23B7/022A23B7/16A23V2002/00A23V2250/5072A23V2300/10
Inventor 毕金峰易建勇肖敏刘璇陈芹芹周林燕周沫吴昕烨彭健
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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