2results about How to "Crispy texture" patented technology

The application discloses a preparation method of cordyceps sinensis, and relates to the technical field of medicine preparation. A specific implementation mode of the method comprises the following steps: cooling the cleaned cordyceps sinensis to a first temperature which is lower than a eutectic point, so that the water in the cordyceps sinensis is completely frozen to form ice crystals; performing at least one freeze-thaw cycle, wherein the freeze-thaw cycle comprises the following steps: increasing the temperature to a second temperature which is higher than 0 DEG C, so that the frozen cordyceps sinensis is thawed, and then the temperature is decreased to the first temperature at a second decreasing rate, so that the cordyceps sinensis is re-frozen; placing the cordyceps sinensis in a vacuum environment, and performing at least one pressure change treatment; and performing temperature increasing drying under the vacuum condition, until a predetermined water content is reached. The implementation mode significantly improves the dissolution rate of effective substances when the user takes the cordyceps sinensis, and improves the bioavailability of the cordyceps sinensis; uniform, loose and crisp textures are formed, so that a unique taste of melting in the mouth is brought, and the problem of hard taste and poor palatability of traditional freeze-dried cordyceps sinensis is solved.

This invention belongs to the field of food processing technology, specifically relating to a method for producing high-antioxidant-activity, low-oil, crispy whole-fruit water chestnut chips. Using whole water chestnut bulbs as raw material, this invention employs ultrasonic-ultra-micro pulverization synergistic cell wall breaking, high-voltage pulsed electric field assisted treatment, and vacuum low-temperature puffing to prepare a high-antioxidant-activity, low-oil, crispy whole-fruit water chestnut chip. This method eliminates the need for frying, utilizing a high-voltage pulsed electric field to inactivate enzymes and sterilize, combined with the instantaneous pressure difference during low-temperature vacuum puffing to fix the starch micropores, while retaining characteristic active substances such as polyphenols, flavonoids, and phellandrene. This results in chips with an oil content ≤8 g / 100g, a total phenol retention rate ≥85%, and a puchin content ≥0.18 mg·g⁻¹ DW. The chips are crispy, have a rich natural fruity aroma, and a long shelf life, providing a new solution for producing clean-label, zero-waste, high-nutrient-density snacks.