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Preparation method of flavored nutritious crisp apple chips

A technology of apple slices and apples, which is applied in the field of food processing, can solve the problems that patents of fruit and vegetable products are rarely seen in relevant reports, etc., and achieve the effect of improving nutritional value and eating population, expanding eating population, and improving nutritional value

Inactive Publication Date: 2019-06-14
SOUTHWEST FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, some researchers have done relevant exploratory research on vacuum impregnation of fruits and vegetables. The research shows that vacuum impregnation can increase the content of fortified substances in fruits and vegetables, but the research and patents on the utilization of fortified vegetable products are rarely seen in Related reports

Method used

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  • Preparation method of flavored nutritious crisp apple chips
  • Preparation method of flavored nutritious crisp apple chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method for flavor apple nutritious chips, comprising the following steps:

[0033] (1) Pretreatment: select crisp apples with a maturity of 80%, no damage, no pests and diseases, remove the stem, peel and core, and slice to obtain apple slices with a thickness of 4-5mm.

[0034] (2) Blanching: put the apple slices in boiling water for 120 seconds, and then quickly place them in water at a temperature of 20° C. for 60 seconds.

[0035] (3) Dipping; the blanched apple slices are placed in a dipping solution at a temperature of 55°C; the mass ratio of the apple slices to the dipping solution is 1:10; the dipping is placed under vacuum for 15 minutes , and then placed under normal atmospheric pressure for 16 minutes.

[0036] The dipping solution is made by mixing rose extract and ferric pyrophosphate solution; the mass ratio of rose extract and ferric pyrophosphate solution is 1:8;

[0037] The preparation method of the rose extract comprises the following ...

Embodiment 2

[0042] A preparation method for flavor apple nutritious chips, comprising the following steps:

[0043] (1) Pretreatment: select crisp apples with a maturity of 70%, no damage, no pests and diseases, remove the stem, peel and core, and slice to obtain apple slices with a thickness of 4-5 mm.

[0044](2) Blanching; place the apple slices in boiling water for 150 seconds, then quickly place them in water at a temperature of 25° C. for 90 seconds.

[0045] (3) Dipping; the blanched apple slices are placed in a dipping solution at a temperature of 70°C; the mass ratio of the apple slices to the dipping solution is 1:12; the dipping is placed under vacuum for 20 minutes , and then placed under normal atmospheric pressure for 20 minutes.

[0046] The dipping solution is made by mixing rose extract and ferric pyrophosphate solution; the mass ratio of rose extract and ferric pyrophosphate solution is 1:10;

[0047] The preparation method of the rose extract comprises the following s...

Embodiment 3

[0052] A preparation method for flavor apple nutritious chips, comprising the following steps:

[0053] (1) Pretreatment: select crisp apples with a maturity of 70%, no damage, no pests and diseases, remove the stem, peel and core, and slice to obtain apple slices with a thickness of 4-5 mm.

[0054] (2) Blanching; place the apple slices in boiling water for 100 seconds, then quickly place them in water at a temperature of 15° C. for 30 seconds.

[0055] (3) Dipping; the blanched apple slices are placed in a dipping solution at a temperature of 40°C; the mass ratio of the apple slices to the dipping solution is 1:8; the dipping is placed under vacuum for 10 minutes , and then placed under normal atmospheric pressure for 10 minutes.

[0056] The dipping solution is made by mixing rose extract and ferric pyrophosphate solution; the mass ratio of rose extract and ferric pyrophosphate solution is 1:6;

[0057] The preparation method of the rose extract comprises the following st...

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Abstract

The invention discloses a preparation method of flavored nutritious crisp apple chips. The method comprises the following steps (1) pretreatment, wherein stems, peels and kernels of apples are removed, and the apples are sliced to obtain apple slices; (2) blanching; (3) dipping, wherein the blanched apple slices are placed in dipping liquid for dipping, and the dipping liquid is prepared by mixinga liquid rose extract with a ferric pyrophosphate solution; (4) freeze drying. The apple chips have the advantages that the obtained crisp apple chips not only have the fragrance of roses and applesbut also are bright in color, much higher in nutritious value, crisp, easy to soften when put into the mouth and easy to digest.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of flavored apple nutritional crisps. Background technique [0002] Apples are rich in nutrition, rich in vitamins, minerals and various physiologically active substances, and are an important class of fruits loved by human beings. At present, there are various processed apple products, such as apple powder, applesauce, canned apples, apple cider vinegar, and apple slices. Among them, apple slices are a class of products that maintain the original quality of apples, and are more and more valued and favored by people. [0003] At present, the production methods of apple slices are mainly hot-air drying, vacuum drying, and freeze-drying. Due to the high drying temperature and long time of hot air drying, the nutritional components in the product are greatly lost, especially the vitamins and active ingredients are lost, and the apple slices...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/105A23L5/00A23L33/16A23L5/30
Inventor 范方宇杨宗玲李晗阚欢郭磊刘云张雪春
Owner SOUTHWEST FORESTRY UNIVERSITY
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