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Low-temperature airflow puffing process of producing crisp fruit and vegetable slice and its product

A technology of air puffing and low-temperature puffing, which is applied in food preparation, food shaping, food science, etc. It can solve the problems of destructive natural nutrients and inconsistent methods, and achieve the effect of maintaining flavor, saving energy, and crisp taste

Inactive Publication Date: 2005-07-06
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In Chinese patent CN-99106580, a method for low-temperature vacuum puffed fruit and vegetable crisps is disclosed. The low-temperature vacuum puffing process is carried out in a vacuum puffing tank, and the puffing temperature is 40-60°C. Although there are many puffable products, But it is very destructive to the natural nutrients in the fruit and vegetable raw materials, and completely inconsistent with the method of the present invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The selected pears are cleaned, peeled, cored, cut into thin slices, and the color is protected by conventional techniques, and then pre-dried, and the fresh pears are dehydrated from 90% moisture content to below 20% with a dryer, and then dried Put the pear slices into a moderately breathable and moisture-permeable bag to soften, and keep the temperature difference in the bag between 5°C and 15°C. After 7 days, take out the pear slices (the moisture content of the pear slices is 25%), and then change the temperature, pressure, and gas. Low temperature air flow expansion, this process is carried out in the expansion tank, the low temperature air flow expansion tank is filled with carbon dioxide, the expansion temperature is 60 ℃, the positive and negative pressure difference in the tank is 60Mpa ~ 250Mpa, the expansion time is 2 hours, and Use indirect cooling water circulation in the interlayer of the tank to maintain a stable low temperature state, and then perform lo...

Embodiment 2

[0023] The selected sweet potatoes are cleaned, peeled, cored, cut into thin slices, adopt conventional technology to protect the color (the formula of the color protector can refer to the formula in CN-99106580), then pre-dry, and use the dryer to remove the sweet potatoes from the Dehydrate the moisture content of 80% to below 15%, then put the dried sweet potatoes into a moderately breathable and moisture-permeable bag to soften, and keep the temperature difference in the bag between 5°C and 10°C, take out the sweet potato slices (sweet potato slices) after 5 days Moisture content is 20%), and then carry out variable temperature, variable pressure and variable gas low temperature air flow expansion, this process is carried out in the expansion tank, the low temperature air flow expansion tank is filled with nitrogen, the expansion temperature is 50 ° C, the positive and negative in the tank The pressure difference is 80Mpa ~ 200Mpa, the expansion time is 6 hours, and the ind...

Embodiment 3

[0025] The selected kelp is cleaned, cut into sections, and color-protected by conventional techniques (the formula of the color-protective agent can refer to the formula in CN-99106580), and then pre-dried, and the kelp is dehydrated from 70% moisture content to 15%, and then put the dried kelp into a moderately breathable and moisture-permeable bag to soften, and keep the temperature difference in the bag between 5°C and 8°C. After 4 days, take out the kelp section, and then change the temperature, pressure, gas and low temperature. Airflow expansion, this process is carried out in the expansion tank, the low-temperature airflow expansion tank is filled with nitrogen, the expansion temperature is 30 °C, the positive and negative pressure difference in the tank is 40Mpa-280Mpa, and the expansion time is 1 hour. The interlayer of the tank adopts indirect cooling water circulation to maintain a stable low temperature state, and then performs low temperature curing in the curing ...

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PUM

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Abstract

The invention discloses a method and product for producing crispy chips of fruits and vegetables by low-temperature airflow puffing, including the steps of raw material selection, grading, cleaning, slicing, color protection, pre-drying, softening, low-temperature puffing with variable pressure, temperature and gas, solidification and packaging. The method of the present invention solves the problems existing in the prior art, maintains the flavor and color of the original fruits and vegetables to the greatest extent, and concentrates the nutritional components, vitamins, minerals and trace elements of fresh fruits, and has a microporous texture structure. Chips are in the form of flakes, with high content of vitamins, cellulose, and minerals, and can be used as a high-grade snack food to supplement human vitamins and minerals.

Description

1. Technical field [0001] The invention relates to a processing method of puffed food, more particularly to a method for producing crispy chips of fruits and vegetables by low-temperature airflow puffing and the prepared product. 2. Background technology [0002] At present, the processing technologies of puffed food mainly include extrusion puffing, vacuum frying puffing and microwave puffing. The puffing with fresh fruits and vegetables as raw materials is mainly produced by methods such as vacuum frying, atmospheric frying and microwave puffing. Among them, vacuum and atmospheric pressure fried puffed fruit and vegetable crisps have high oil content and greasy taste. Moreover, they are very destructive to the natural nutrients in the raw materials of fruits and vegetables, and there will be rancidity problems; The stability is poor, and large-scale production has not yet been carried out. [0003] Disclosed in Chinese patent CN-97104127 is a kind of production process o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23P30/32
Inventor 张培正
Owner SHANDONG AGRICULTURAL UNIVERSITY
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