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Processing method of high-quality instant crisp water chestnut chips and crisp water chestnut chips

A technology of water chestnut chips and a processing method, applied in the field of food processing, can solve the problems of high cost, long drying time, non-enzymatic browning and the like, and achieves the effects of fast drying rate, high drying efficiency and inhibition of polyphenol oxidase

Inactive Publication Date: 2018-01-12
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing water chestnut crisps, which overcomes the problems of non-enzyme browning, long drying time and high cost in the existing drying process; provides a method with good color, high expansion degree and less nutrient loss. and crispy instant water chestnut chips

Method used

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  • Processing method of high-quality instant crisp water chestnut chips and crisp water chestnut chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The processing method of the high-quality instant water chestnut chips of the present embodiment is:

[0048] (1) Select peeled slices: select fresh water chestnuts with the same size and no pests, peel the selected water chestnuts with a peeling machine, clean them according to the processing requirements of water chestnuts, and slice the peeled water chestnuts with a slicer. The thickness of the slices remains constant. Consistent, the thickness is 10mm;

[0049] (2) color protection: use color protection liquid to carry out color protection treatment to water chestnut slices, the soaking time of described color protection treatment is 1h;

[0050] (3) Pre-drying: pre-drying the water chestnut slices after the color protection treatment to obtain pre-dried water chestnut chips; pre-drying adopts hot air drying, the temperature of the hot air drying is 60°C, and the wind speed is 1.5m / s. The time is 120min;

[0051] (4) Air puffing: Carry out air puffing treatment to...

Embodiment 2

[0056] The difference between this embodiment and embodiment 1 is:

[0057] In step (3), vacuum drying is used for pre-drying, the temperature of the vacuum drying is 40°C, the pressure is -0.01MPa, and the time is 300min;

[0058] In step (4), when the temperature in the expansion tank is 85° C. and the pressure is 0.2 MPa, keep it for 15 minutes, open the vacuum valve, and instantly connect the expansion tank and the vacuum tank, thereby causing the pressure in the expansion tank to drop suddenly from 0.2 MPa to -0.0094MPa; In the process of dehumidification treatment, every time the pressure rises from -0.0094MPa to normal pressure, it is considered as a dehumidification treatment.

[0059] In step (5), the seasoning is to spray hot palm oil and the second seasoning successively on the surface of the water chestnut chips, by weight of the water chestnut chips, the hot palm oil is 3wt%, and the second seasoning is 7wt%, the oil temperature of the hot palm oil is 55°C; in pa...

Embodiment 3

[0061] The difference between this embodiment and embodiment 1 is:

[0062] In step (3), the pre-drying adopts medium-short-wave infrared drying, and the temperature of the medium-short-wave infrared drying is 90° C., and the time is 55 minutes;

[0063] In step (4), when the temperature in the expansion tank is 95°C and the pressure is 0.25 MPa, keep it for 15 minutes, open the vacuum valve, and make the expansion tank and the vacuum tank instantly connected, thereby causing the pressure in the expansion tank to drop from 0.25 MPa to -0.0096MPa, in the process of dehumidification treatment, every time the pressure rises from -0.0096MPa to normal pressure, it is considered as a dehumidification treatment.

[0064] In step (5), the seasoning is to spray hot palm oil and the third seasoning successively on the surface of the water chestnut chips, by weight of the water chestnut chips, the hot palm oil is 3wt%, and the third seasoning is 7wt%, the oil temperature of the hot palm...

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Abstract

The invention discloses a processing method of high-quality instant crisp water chestnut chips. The processing method comprises the steps: (1) selecting, peeling and slicing: performing peeling, cleaning and slicing on the selected water chestnuts; (2) color protection: performing color protection treatment on the sliced water chestnuts by using a color protection solution; (3) pre-drying: performing pre-drying treatment on the sliced water chestnuts subjected to the color protection treatment to obtain pre-dried crisp water chestnut chips; (4) airflow puffing: performing airflow puffing treatment on the pre-dried crisp water chestnut chips to obtain the crisp water chestnut chips; and (5) flavoring: flavoring the crisp water chestnut chips. The processing method of the crisp water chestnut chips disclosed by the invention is simple in process and convenient to operate.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a processing method of high-quality instant water chestnut chips and water chestnut chips. Background technique [0002] Water chestnuts, also known as water chestnuts, ground chestnuts, black taro, syringa, etc., are perennial shallow water herbaceous plants of Cyperaceae. They are planted in all provinces south of the Yangtze River in my country. It is sold fresh in the domestic market, and only partially processed into canned food or refrigerated. It is resold to Southeast Asia, Europe and the United States through Hong Kong or Taiwan, and the export volume is increasing year by year. Water chestnuts use their underground bulbs as edible organs. They are a kind of fruit and vegetable food that can be used both as medicine and food. Its meat is tender, nutritious, juicy and sweet, crisp and refreshing. It is called "Jiangnan ginseng". The water chestnut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23P30/30A23L5/41A23L33/00
Inventor 丁文平刘增强庄坤王月慧田明威王国珍
Owner WUHAN POLYTECHNIC UNIVERSITY
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