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Method for preparing puffed crisp carrot cubes

A technology for puffed carrots and carrot diced, which is applied in the field of preparation of puffed carrot crisps, can solve the problems of low puffing rate and low yield of products, and achieves the effects of making up for less variety, fast drying speed and high retention rate.

Active Publication Date: 2011-07-20
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent CN200410029942.9 discloses a method for frying carrot chips, but fried products are prone to produce carcinogens such as acrylamide
Wang Rongmei and others have studied the method of producing crispy carrots by air puffing technology alone. This method has the defects of low product puffing rate and yield rate.

Method used

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  • Method for preparing puffed crisp carrot cubes
  • Method for preparing puffed crisp carrot cubes
  • Method for preparing puffed crisp carrot cubes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Preparation of crispy diced puffed carrots

[0021] Get fresh carrot (kind is No. 4 red core) as raw material, measure each index according to following method:

[0022] Moisture determination method: put the chopped carrots into a large petri dish in a blast drying oven, put the petri dish into an oven, dry it at 55°C-60°C for 48 hours, and turn it over every 2 hours. Weigh after 48 hours. After the moisture drops below 10%, change to 105°C for continuous drying for 1 hour, then open the oven door slightly, wait for the temperature to drop slowly, cool for 10-15 minutes, then enter the dryer to stabilize for 30 minutes, and weigh , and repeat drying at 105°C until the weight of the two weighings is constant. Moisture (%) = sample mass after drying / total sample mass.

[0023] Determination method of total protein: According to GB T5009.5-2003, it is determined by Kjeldahl method.

[0024] Fat determination method: according to GB T5009.6-2003, determined by Soxhle...

Embodiment 2

[0055] 1. Preparation of crispy diced puffed carrots

[0056] Get fresh carrot (kind is No. 5 red core) as raw material, measure its moisture content, reducing total sugar, protein content, crude fiber content, fat content and other indexes according to the method described in embodiment 1 step one, the results are shown in Table 4 Shown:

[0057] Index determination of table 4 fresh sample carrot

[0058]

[0059]

[0060] The production steps of puffed carrot dices: raw material cleaning, peeling, dicing, dipping in sugar, freezing, pre-drying, homogenizing, vacuum microwave pre-puffing, air-flow puffing drying, cooling, and packaging; the specific methods are as follows:

[0061] 1. Cleaning of raw materials: Rinse with clean water to remove soil impurities on the surface.

[0062] 2. Peeling and dicing: use a peeling machine to remove the skin of the carrots, and cut the carrots into 1.5cm cross-sectional areas 2 , diced carrots with a length of 3 cm.

[0063] 3....

Embodiment 3

[0084] One, the preparation of puffed carrot

[0085] Get fresh carrot (kind is Chunhong No. 1) as raw material, measure its water content, reducing total sugar, protein content, crude fiber content, fat content and other indicators according to the method described in embodiment 1 step one, the results are shown in Table 7 Shown:

[0086] Index determination of table 7 fresh sample carrot

[0087]

[0088] The production steps of puffed carrot dices: raw material cleaning, peeling, dicing, dipping in sugar, freezing, pre-drying, homogenizing, vacuum microwave pre-puffing, air-flow puffing drying, cooling, and packaging; the specific methods are as follows:

[0089] 1. Cleaning of raw materials: Rinse with clean water to remove soil impurities on the surface.

[0090] 2. Peeling and dicing: use a peeling machine to remove the skin of the carrots, and cut the carrots into 1.5cm cross-sectional areas 2 , diced carrots with a length of 4cm.

[0091] 3. Sugar dipping: diced...

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Abstract

The invention relates to a method for preparing puffed crisp carrot cubes, and belongs to the field of deep processing of farm products. The method comprises the following steps: firstly, cutting carrots into cubes and shaping the cubes; secondly, carrying out sizing treatment of steps of sugaring, refrigerating, pre-drying and moisture equalizing; and finally carrying out puffing treatment combining vacuum microwave pre-puffing and airflow puffing to obtain a natural nutrient crisp carrot cube product with high crispness and high puffing rate. The process combination provided in the method isdetermined according to the tissue structure of the carrots, and overcomes the defects of poor appearance, low crispness and the like of the crisp carrot cube product in the technology without shaping and sizing and the defects of low puffing rate and yield of the product dried by separately using the airflow puffing technology. The method provides a feasible new path for deep processing utilization of the carrots.

Description

1. Technical field [0001] The invention relates to a method for preparing puffed diced carrots, which belongs to the field of deep processing of agricultural products. 2. Background technology [0002] Carrot is a delicious and nutritious home-cooked vegetable, known as "little ginseng". Carrots are rich in sugar, fat, volatile oil, carotene, vitamin A, vitamin B 1 , Vitamin B 2 , anthocyanins, calcium, iron and other nutrients. Every 100 grams of carrots contains about 0.6 grams of protein, 0.3 grams of fat, 7.6-8.3 grams of carbohydrates, 0.6 mg of iron, 1.35-17.25 mg of provitamin A (carotene), vitamin B 1 0.02 ~ 0.04 mg, vitamin B 2 0.04-0.05 mg, 12 mg of vitamin C, 150.7 kJ of heat, and also contains pectin, starch, inorganic salts and various amino acids. According to FAO statistics, in 2002, my country's carrot planting area was 372,900 hectares, and the output reached 6.61 million tons, accounting for 31% of the world's total output, ranking first in the world....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23P1/14A23G3/34A23G3/48A23L1/29A23L1/212A23L19/00A23L33/00A23P30/32
Inventor 李大婧江宁吴海虹刘春菊刘春泉宋江峰李志强朱丹宇
Owner JIANGSU ACAD OF AGRI SCI