Method for swelling and watering fruit or vegetable type food at ambient temp.

Abstract

A process for ordinary-temp puffing and dewatering of fruit and vegetable includes such steps as washing, dripdrying, loading in reactor, vacuumizing to 0.08-0.1 MPa, filling CO2 gas until the pressure is 1.5-10.5 MPa, holding the pressure for 0.5-30 min, and releasing the pressure within 0.5-4 min. Its advantages are less loss of nutrients, color, smell and taste and low cost.

Description

technical field [0001] The invention belongs to the deep-processing production technology of food drying and preservation, and is especially aimed at the puffing and dehydration process of fruit and vegetable foods. Background technique [0002] The puffing and drying production technology of fruit and vegetable food has always been an important field in the field of food (even including medicine) processing. The shelf life of food can be extended, the taste can be improved, and the transportation can be facilitated through the puffing and drying process. However, due to the high-temperature, high-strength extrusion, frying and other processes used in the processing process, the nutritional content of the food is destroyed, and the quality of the color, aroma, etc. is deteriorated. , poor rehydration, and some even cause carcinogens (such as acrylamide) to multiply, and many fruits and vegetables are not suitable for frying. [0003] Another method is low-temperature (-30°C...

AI Technical Summary

Problems solved by technology

The shelf life of food can be extended, the taste can be improved, and the transportation can be facilitated through the puffing and drying process. However, due to the high-temperature, high-strength extrusion, frying and other processes used in the processing process, the nutritional content of the food is destroyed, and the quality of the color, aroma, etc. is deteriorated. , poor rehydration, and some even cause carcinogens (such as acrylamide) to multiply, and many fruits and vegetables are not suitable for frying.

[0003] Another method is low-temperature (-30°C) vacuum freezing. Although the effect of vacuum drying is good, the rehydration property is good, the nutrients are retained, the color, fragrance and taste are good, but the production process cost is too high, and the finished product is expensive (such as freeze-drying) Spinach 148 yuan / Kg), cannot be used as a general commodity, and can only be used for special types of work and arms such as aerospace and navigation