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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: 2003-01-01
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

[0022] The selected pears are washed, peeled, cored, and cut into slices. The color is protected by conventional techniques, and then pre-dried. The fresh pears are dehydrated from 90% moisture content to less than 20% with a dryer, and then dried. Put the pear slices in a moderately ventilated and moisture-permeable bag to soften, and keep the temperature difference in the bag between 5℃~15℃. Take out the pear slices (the water content of the pear slices is 25%) after 7 days, and then change the temperature and pressure to change the 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, its 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 to maintain a stable low temperature state in the interlayer of the tank, and then perform low-temperatur...

Embodiment 2

[0024] The selected sweet potatoes are washed, peeled, cored, and sliced, using conventional techniques to protect the color (for the formula of the color protectant, please refer to the formula in CN-99106580), then pre-dry, and use a dryer to remove the sweet potatoes from 80% moisture content is dehydrated to less than 15%, then put the dried sweet potato into a moderately ventilated and moisture-permeable bag to soften, and keep the temperature difference in the bag between 5℃~10℃, take out the sweet potato chip (sweet potato chip) after 5 days Water content is 20%), and then perform variable-temperature, variable-pressure, variable-air low-temperature airflow expansion. This process is carried out in an expansion tank. The low-temperature airflow expansion tank is filled with nitrogen, and its expansion temperature is 50°C. The pressure difference is 80Mpa~200Mpa, the expansion time is 6 hours, and the indirect cooling water cycle is used in the tank interlayer to maintain a ...

Embodiment 3

[0026] Wash the selected kelp, cut it into sections, and use conventional technology to protect the color (for the formula of the color protectant, please refer to the formula in CN-99106580), then pre-dry, and use a dryer to dehydrate the kelp from 70% moisture content to 15% or less, then put the dried kelp into a moderately air-permeable and moisture-permeable bag to soften, and keep the temperature difference in the bag between 5℃~8℃. After 4 days, take out the kelp section, and then change the temperature and pressure to change the gas and low temperature. Airflow expansion. This process is carried out in an expansion tank. The low-temperature airflow expansion tank is filled with nitrogen. Its expansion temperature is 30°C. The positive and negative pressure difference in the tank is 40Mpa~280Mpa. 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 solidifies at a low temperat...

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PUM

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Abstract

The present invention discloses low temperature pneumatic puffing process to produce fruit and vegetable crisps, it includes raw material selection, sorting, cleaning, slicing, colour protecting, predrying, resoftening, low temperature puffing, solidifying and packaging. The invented product is microporous in structure and is rich in vitamin, cellulose and minerals.

Description

1. Technical Field [0001] The present invention relates to a method for processing puffed food, and more particularly to a method for producing crispy fruit and vegetable chips by low-temperature airflow puffing and the prepared product. 2. Background technology [0002] At present, the processing technology of puffed food mainly includes extrusion puffing, vacuum frying puffing and microwave puffing. 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, the vacuum and normal pressure fried puffed fruit and vegetable chips have high oil content and greasy taste. Moreover, they are destructive to the natural nutrients in the raw materials of fruit and vegetables, and will cause rancidity. The microwave puffed fruit and vegetable products have a higher temperature, and their quality and quality The stability is poor and large-scale production has not yet been carried out. ...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23P30/32
Inventor 张培正
Owner SHANDONG AGRICULTURAL UNIVERSITY
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