Method for quickly preparing non-puffing low sugar fruit freeze-dry crisp pieces

Abstract

The invention discloses a method for quickly preparing non-puffed low-sugar fruit jelly crispy chips and belongs to the technical field of fruit and vegetable food processing. Fruit chips are mainly prepared by the following steps: fruit washing, peeling, pit removal, slicing, pretreatment, freezing, freezing and drying, microwave vacuum drying, hot air drying and packaging. The method adopts freezing and drying in a sublimation drying stage of the fruit chips and controls the water content of products to be 37 percent. The method adopts microwave vacuum drying till the water content of the fruit chips is 10 percent in a resolving drying stage, and then adopts hot air dying to make the terminal water content of the fruit chips less than 5 percent. Low-sugar fruits are apples, pears or peaches which have a sugar degree of between 8 and 10. As post treatment of the freezing and drying, microwave vacuum drying and hot air drying greatly reduce energy consumption. Meanwhile, compared with lyophilized products, products dried by the method have no obvious change in quality and appearance.

Description

technical field [0001] The invention discloses a rapid preparation method of non-puffed low-sugar fruit freeze-dried chips, which belongs to the technical field of fruit and vegetable food processing. Background technique [0002] Fruits with low sugar content (sugar content below 10 degrees) have many processing advantages, and one of the more important features is that they are not easy to burn under strong drying conditions such as microwaves. In the later stage of microwave drying, fruits with high sugar content are easily absorbed by microwaves and burnt, while fruits with low sugar content are not easy to happen. Most varieties of apples, pears, and peaches have low sugar content, such as: Red Fuji apple, Dangshan pear, Jintong No. 5 yellow peach, Jintong No. 19 yellow peach, etc. [0003] The fruit slices obtained by the freeze-drying method can maintain the original volume and shape to the greatest extent, and the loss of volatile components and heat-denatured nutri...

AI Technical Summary

Problems solved by technology

Zhang Min et al. (patent application No. 200710134873.1) disclosed a method for freeze-drying and microwave combined preparation of fruit and vegetable or aquatic product snack food. This patent enables the product to have an expansion rate of 1.5 to 2.0 to produce puffed chips, and adopts raw material sugar-free control, Some high-brix raw materials are prone to scorching due to very little moisture when the drying is close to the end.

Cui Zhengwei et al. (patent application No. 200710135505.9) disclosed a combined drying method for preparing dehydrated vegetables and fruits. First, vacuum microwaves are used to remove 40%-50% of the water from the materials, and then freeze drying is used to complete the entire drying process. This method is energy-saving. The effect is good, but in terms of appearance, the volume of the product dried by this method is only 60%-70% of the original, and there is obvious shrinkage