Puffing fruit vegetable crisp slices processed by hot vapor and method thereof

A technology of superheated steam puffing, fruit and vegetable chips, applied in the field of food processing, can solve the problems of long puffing time, high production cost, large equipment investment, etc., and achieve the effect of crisp taste, reduced drying cost, and less equipment investment.

Inactive Publication Date: 2008-11-12
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, the technology of non-fried puffed fruit and vegetable chips has developed rapidly, such as low-temperature vacuum puffed fruit and vegetable chips, which uses hot air heat transfer under vacuum conditions for drying and puffing; Rapid low-temperature puffing of fruit and vegetabl

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Apple Crisp

[0023] Apples first need to be picked. Choose apples that are fresh, complete in fruit shape, eight to nine ripe, uniform in size, free of mechanical damage, and free of rot for processing. Wash the apples with clean water to remove surface sediment and impurities. Peel and remove the core, then rinse with clean water.

[0024] In the apple slicing process, the apples are cut into 3-8mm slices. If the apple slices are too thin, it will easily lead to broken and irregular shapes when the superheated steam is puffed; if it is too thick, it will easily cause insufficient puffing power and uneven puffing.

[0025] Soak the apple slices in the color protection solution for 20-30 minutes. The color protection solution is an aqueous solution with a combined formula, and its added formula is: 0.3-0.5% citric acid, 0.05-0.1% sodium bisulfite, 0.2-0.5% calcium chloride, 0.3-0.5% chloride Sodium, 0.1-0.3% Vitamin C.

[0026] Take out the apple slices that have ...

Embodiment 2

[0031] Banana Chips

[0032] Bananas first need to be selected. Choose bananas that are fresh, large and complete, eight to nine ripe, free from mechanical damage, rot and pests for processing. Wash the bananas with clean water to remove surface silt and impurities. Peel off the epidermis and network, then rinse with clean water.

[0033] In the banana slicing process, the bananas are cut into 3-6mm slices.

[0034] Soak the cut banana slices in the color protection solution for 10-15 minutes. The color protection solution is an aqueous solution with a combined formula, and the added formula is: 0.3-0.5% citric acid, 0.15-0.2% sodium bisulfite, 0.15-0.2% calcium chloride, 0.3-0.5% chloride sodium.

[0035] Take out the banana slices that have been treated for color protection, rinse them with running water, and then drain the surface water.

[0036] Place the drained banana slices in a hot air dryer, and dry them with hot air at 55-60°C. The time is preferably controlled...

Embodiment 3

[0040] Potato Chips

[0041] Potatoes first need to be selected. Choose fresh, pest-free, and mildew-free potatoes for processing. Wash the potato with clean water to remove the surface silt and impurities. Remove the epidermis, especially the bud eyes and the green cortex, and then wash off the starch on the surface with water.

[0042] In the potato slicing process, the potato is cut into slices of 2-4mm.

[0043]Soak the cut Ma Ling potato chips in the color protection solution for 25-30 minutes. The color-protecting solution is an aqueous solution added with a combined formula, and the added formula is: 0.3-0.5% citric acid, 0.08-0.1% sodium bisulfite, 0.5-0.8% sodium chloride in terms of mass percentage concentration.

[0044] Take out the Ma Ling potato chips that have been treated for color protection, rinse them with running water, and then drain the surface water.

[0045] The drained Ma Ling potato chips are placed in a hot air dryer, and the hot air is dried at...

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Abstract

The invention provides a vegetable chip processed by swelling using superheated steam and method thereof. The vegetable chip of the invention is swelled by superheated steam and the process method comprises vegetable selecting, cleaning, slicing, color protecting, washing and dehydrating. The product of vegetable chip is produced by drying to a low water ratio after swelling by superheated steam. The vegetable chip is swelled using superheated steam by the invention with advanced scientific method, little service time, little used equipment, low energy consumption and process cost, and better economic benefit. The prepared vegetable chip is provided with fine looking, good color, flavor and taste, crisp mouth-feel, high retention ratio of nutritional ingredients and low energy without external fats. Quality of the product is superior to the vegetable chip swelled by deep frying, and the product is apt to preserve, propitious to human health and suitable for obese people and three highs people.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a superheated steam puffed fruit and vegetable chips and a method thereof. Background technique [0002] Fruit and vegetable crisps are popular among consumers because of their crisp taste, good flavor, rich in vitamins, dietary fiber and various minerals. The traditional processing of fruit and vegetable chips is mainly fried and puffed. Because the oil content of fried and puffed fruit and vegetable chips is generally above 15%, it is easy to oxidize after long-term storage, and long-term consumption can easily lead to obesity. Fried puffing is more suitable for the processing of potato crisps, but not for the processing of fruit and low-starch vegetable crisps. In recent years, the technology of non-fried puffed fruit and vegetable chips has developed rapidly, such as low-temperature vacuum puffed fruit and vegetable chips, which uses hot air heat transfer under vacuum conditio...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23P1/14A23L19/00A23P30/32
Inventor 宋洪波安凤平
Owner FUJIAN AGRI & FORESTRY UNIV
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