Method for preparing carrot crisp chips by tunnel type far-infrared-microwave-assisted high-efficiency explosion-puffing drying

Abstract

The invention relates to a method for preparing carrot crisp chips by tunnel type far-infrared-microwave-assisted high-efficiency explosion-puffing drying, and belongs to the technical field of fruitand vegetable food processing. The method comprises the following steps: conducting pretreatment including carrot selection, washing, peeling, slicing, impregnation and freezing, carrying out tunnel-type far-infrared-microwave pre-drying on carrot slices, and finally, carrying out high-efficiency explosion-puffing drying to obtain a carrot crisp chip product with moderate hardness, crisp taste andstrong flavor. The method adopts a far-infrared-microwave coupling drying pretreatment technology which shortens the pretreatment drying time by 75-80% and improves the quality of the product after the fruit and vegetable explosion-puffing drying. Meanwhile, the tunnel type drying technology can effectively improve the material loading capacity and the energy consumption utilization ratio, and isbeneficial to the integrated application of microwave and far-infrared drying technology in the field of agricultural products and food processing. Moreover, the application of a high-efficiency explosion-puffing device can reduce the working load of a vacuum pump unit, improve the drying speed of materials, reduce the fluctuation range of pressure during the material puffing, and improve the quality of the dried product.

Description

technical field [0001] The invention discloses a method for preparing carrot crisps by utilizing tunnel type far-infrared-microwave-assisted high-efficiency airflow puffing and drying, and belongs to the technical field of agricultural product processing. Background technique [0002] Carrot is a vegetable with high nutritional value, known as "little ginseng"; it is rich in vitamins, sugar, starch, potassium, calcium, phosphorus, iron and other nutrients as well as inorganic salts and 5 kinds of essential amino acids. High nutritional value and health benefits. However, fresh carrots have high water content, are extremely perishable, and are not easy to preserve; at present, the processing methods of carrots are mainly concentrated in the aspects of juice making, powder making, dehydration and drying, etc. The processing methods are relatively simple and have certain limitations. [0003] In recent years, fruit and vegetable crisps have become a very popular leisure fruit ...

AI Technical Summary

Problems solved by technology

[0005] During the drying process of fruit and vegetable air puffing, the pre-drying method mainly focuses on the traditional hot air drying, but it has the disadvantages of long drying time, high energy consumption, and poor quality after drying, which is not conducive to the later air puffing drying; as disclosed in Chinese patent CN102144759A A non-fried puffed banana crisp and a preparation method thereof, wherein the banana pulp is pre-dried until its moisture content is 20% to 30%, the temperature of the pre-drying treatment is 70-80°C, and the time is 2-3 hours; Chinese patent CN102132843A discloses a non-fried carrot and its preparation method. The carrot pieces / strips are pre-dried until their water content is 12%-15%, and the temperature of the pre-drying treatment is 60-85°C, preferably 80°C, treatment time 2-4h; Chinese patent CN102144760A discloses a non-fried puffed pineapple honey and its preparation method, the jackfruit pulp is dried until its water content is 20-30%, and the pre-drying temperature is 70-30%. 80°C, drying time 3-5h; Chinese patent CN102132851A discloses a kind of puffed betel nut taro strips and its preparation method, the betel nut taro pulp is dried until its water content is 20%-25%, and the pre-drying temperature is 60-25%. 80℃, drying time is 1~2h

Chinese patent CN101579031A discloses a method for preparing puffed carrot dices, which uses vacuum microwave drying technology for pre-puffing before air-flow puffing and drying; however, traditional microwave vacuum drying has the phenomenon that the product is not uniform during the heating process, and cold and hot spots are prone to occur Phenomenon, which affects the quality of air puffing and drying of later products. In addition, the loading capacity of materials is greatly limited.