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Method for preparing recuperation fruit vegetables crisp slices through vacuum refrigeration, drying and dipping treatment

A technology of vacuum freeze-drying and fruit and vegetable crisps, which is applied in the fields of freezing/refrigerating preservation of fruits/vegetables, food preparation, and preservation of fruits and vegetables. It can solve the problems of poor uniform permeability, increase quality and processing performance, and improve processing utilization. The effect of high efficiency and large convenient processing space

Inactive Publication Date: 2010-09-29
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the uniform permeability is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: First vacuum freeze-drying and then low-temperature vacuum impregnation to produce homogeneous conditioning carrot chips

[0025] Fresh carrots (water activity 0.995) are first selected, peeled, cleaned, sliced ​​(10mm), blanched (100°C, 2 minutes), then drained, pre-frozen in a low-temperature freezer at -18°C, and vacuum freeze-dried ( About 50mbar, the pre-heating plate temperature is 65°C, the material load is 2.0kg, and the drying time is 18h). Then take it out for low temperature vacuum impregnation. Prepare the impregnation solution: a mixture of sucrose and calcium lactate (33g sucrose / 20g calcium lactate), adjust the pH to 3.5 with citric acid. First, put the carrots in a closed container at room temperature, vacuumize for 10-30 minutes (about 50mbar), then immediately pump the impregnating solution (after high-temperature sterilization, the ratio of carrot / solution is 1 / 10), and then recover Atmospheric pressure, soak for 15 minutes under normal p...

Embodiment 2

[0026] Example 2: First vacuum freeze-drying and then low-temperature vacuum impregnation to produce homogeneous conditioning apple crisps

[0027]Fresh apples (water activity about 0.98; Brix 10.4-12.2; pH 3.3-3.4) are first selected, peeled, washed, diced (3.5×2.5×1.2cm), blanched (100°C, 2 minutes ), then drained, pre-frozen overnight in a common -18°C low-temperature freezer, and vacuum-freeze pre-dried (about 50mbar, the temperature of the heating plate in the early stage was 65°C, the material load was 2.0kg, and the drying time in the early stage was 16h. Then take it out for low-temperature vacuum impregnation .Preparation of impregnation solution: the mixture of glucose and calcium lactate (33g glucose / 20g calcium lactate), adjust the pH to 3.5 with citric acid.At first, place the diced apples in a closed container at normal temperature and vacuumize for 10-30 minutes ( 50mbar or so), then immediately pump the impregnating solution (through high-temperature sterilizat...

Embodiment 3

[0028] Example 3: First vacuum freeze-drying and then low-temperature vacuum impregnation to produce homogeneous conditioning buttered corn crisps

[0029] The fresh corn is firstly taken, cleaned, precooked (100°C, 30-60 minutes), and then drained. Pre-freezing: Use a low-temperature freezer at -18°C for 12-24 hours. Carry out vacuum freeze pre-drying (about 50mbar, the temperature of the heating plate in the early stage is 65°C, the material loading capacity is 2.0kg, and the drying time in the early stage is 20h), and dehydrate until it is isotonic with the impregnation solution. Then take it out for low temperature vacuum impregnation. Prepare the infusion: a mixture of cream and powdered milk (20 g cream and 30 g powdered milk). First, put the corn kernels in a closed container at room temperature, vacuumize for 10-30 minutes (about 50mbar), then immediately pump the impregnation solution (the ratio of corn kernels / impregnation solution is 1 / 10), and then restore the at...

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PUM

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Abstract

A method for preparing and manufacturing the fruit and vegetable crisp slices with vacuum freezing, drying and re-dipping process; the method belongs to the processing technical field of fruit and vegetable food. With the present invention, the fruit and vegetable raw materials are frozen and dried in vacuum and dipped with a low temperature in the process to produce the homogeneously manufactured fruit and vegetable crisp slices; the process is that the fruit and vegetable raw materials are taken and cleaned; and then the peel or kernel is removed and cut into slices and burnt to kill the enzyme; the slices are pre-frozen and frozen and pre-heated in vacuum; and then the slices are dipped in vacuum with low temperature and dried and dehydrated in vacuum until the water content activity is reduced below 0.6 percent; and then the slices are packed with polythene bag as the finished product or semi-finished product for further processing. The present invention is characterized in that with the dipping technology in vacuum with low temperature and improved processing method, the quality and processing function of freeze-dry fruit and vegetable food are greatly increased; the processing utilization rate of food is promoted and the processing time is greatly reduced; the secondary and third processing properties of product produced by grilling, frying, cooking, steaming, microwave preparation, freezing, drying and fermentation are greatly improved; in this way, the food manufacturer is provided with a comparatively large space for convenient processing.

Description

Technical field [0001] A method for preparing conditioned fruit and vegetable crisps by vacuum freeze-drying and then impregnation. In the middle of vacuum freeze-drying, low-temperature vacuum impregnation is used to prepare homogeneous conditioned fruit and vegetable crisps. It belongs to the technical field of fruit and vegetable food processing and conditioning. Background technique [0002] For traditional fried fruit and vegetable chips, normal pressure frying technology is carried out at a relatively high oil temperature (160-220°C). Although the processing time is short, the product is prone to discoloration and scorching, and the original flavor and nutrients will be greatly destroyed. , frying oil deteriorates rapidly, seriously affecting the quality of the product. [0003] Vacuum frying technology processes food at a lower temperature (80-100°C) and a higher degree of vacuum (0.08-0.098MPa). This process can reduce or even avoid the oxidation of food during high-...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/04A23B7/024A23B7/02A23L1/212A23L19/00
Inventor 孙金才张慜高乐怡安建申毛培成
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD