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Technology of microwave vacuum extrusion of lonicera edulis chip

A microwave vacuum puffing and microwave vacuum technology, which is applied in the field of food processing, can solve the problems of unsatisfactory comprehensive quality of puffing rate, hardness, brittleness, color, high processing cost, and large consumption of cooking oil, etc., and achieve bright color and short drying and heating time. Long-term, energy-saving effect

Inactive Publication Date: 2010-12-22
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But traditional fruit and vegetable chips are produced by frying fruits and vegetables. The frying method not only consumes a lot of cooking oil, but also makes the oil content of fruit and vegetable chips as high as 20%, which brings many health problems to people who eat for a long time
In addition, there is also the technology of using hot air drying technology to process fruits and vegetables. However, the obtained products are still not ideal in terms of comprehensive quality such as puffing rate, hardness, brittleness, and color, and there are defects such as high energy consumption and high processing costs.

Method used

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  • Technology of microwave vacuum extrusion of lonicera edulis chip
  • Technology of microwave vacuum extrusion of lonicera edulis chip
  • Technology of microwave vacuum extrusion of lonicera edulis chip

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 microwave vacuum puffing

[0028] 1. Raw material pretreatment of indigo slices

[0029] Clean the fresh indigo fruit with clean water to remove surface impurities, silt, etc.; soak in the color protection solution (0.1% citric acid solution by mass ratio), protect the color for 15 minutes, rinse with water repeatedly, and then drain the surface water. Place in a refiner and grind into a fine slurry, weigh 250g fruit pulp, add therein the starch that accounts for 30% of the pulp quality, wherein the starch is potato starch, glutinous rice flour and cornstarch with the quality of 2:1:1 Proportionally mixed, then stirred with a mixer for 15 minutes to ensure that the slurry was evenly mixed. Then put it in a constant temperature water bath at 70°C, heat and gelatinize for 2.5 hours, knead it into a ball, and put it in a refrigerator to cool and store.

[0030] Put the fruit mass in a slicer and knead it repeatedly, then extrude it into a 3mm long piece in a...

experiment example 1

[0050] Experimental example 1 sensory quality analysis

[0051] Comparison of sensory quality of indigo fruit slices prepared by different methods, see figure 2 shown.

[0052] In terms of appearance, there is a significant difference between the hot air drying and microwave vacuum puffing samples, and the color is better, both of which are rose red. The hot air-dried blue indigo slices had a flat surface, and the samples were evenly dried; the microwave vacuum puffed crispy slices were significantly larger in volume, hollow inside, and large bubbles appeared in the center, but a small amount of samples showed coking in the center;

[0053] In terms of texture, hot-air-dried indigo fruit slices have a uniform texture, no puffing effect, local crisps shrink to a certain extent, and the taste is relatively hard, while microwave vacuum puffed indigo fruit chips have good puffing effect, fluffy and crispy taste, and good chewing feeling;

[0054] In terms of flavor, because the...

experiment example 2

[0056] Experimental Example 2 Texture Determination

[0057] The test uses TA.XT-plus texture analyzer to measure its hardness and brittleness. Texture parameter setting: probe number: HDP / KS5; test mode: compression; test speed: 1mm / s; target mode: strain; force level: 50%. Obtain the hardness value and brittleness value (number of peaks) of the chips. Theoretically, the smaller the hardness of the chips and the more peaks (good brittleness), the better the quality. In the experiment, 6 pieces of indigo crisps were selected under different puffing and drying conditions, placed in two rows, with 3 pieces in each row, and the hardness value and peak number of the chips were measured. Each group was repeated twice, and the average value was taken.

[0058] As a leisure puffed food, blue indigo crisps, its texture parameters are an important index to evaluate its quality. The texture analyzer is also called the physical property tester, which can make a digital expression of t...

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Abstract

The invention relates to a processing method of lonicera edulis, in particular to a processing method which adopts microwave vacuum technology for the extrusion of lonicera edulis chip, belonging to the field of food processing. The technical process is as follows: cleaning fresh lonicera edulis, cleaning, protecting color, pulping, adding starch, mixing, stirring, heating, pasting, preparing dough, cooling, kneading, slicking, predrying by hot wind, vacuum pulping by microwave, and obtaining a finished product. The condition for vacuum pulping by microwave is as follows: after predrying, initial moisture content is 25-45%, vacuum degree is 70-90 kPa, unit mass microwave power is 10-30 W / g, and microwave output power is 2-5 kW. The lonicera edulis which is puffed by microwave in vacuum has high comprehensive quality, is favourable for storing nutrition constituents and greatly saves energy consumption.

Description

technical field [0001] The invention relates to a processing method of indigo fruit, in particular to a processing method for puffing indigo fruit chips by adopting microwave vacuum technology, and belongs to the field of food processing. Background technique [0002] As the third-generation fruit, indigo fruit is abundant in my country, and its unique nutritional value and medical value have attracted people's attention. Due to seasonal restrictions and high water content, fresh fruit is difficult to store and cannot meet the needs of people for a year. Various processed re-products such as indigo jam, fruit wine, fruit juice, etc. are also sold in the market, but the types and quantities are far from enough. The puffed crisps made from the indigo fruit can not only exert the physiological activity of the indigo fruit, increase the processing types of the indigo fruit, but also enrich the types of fruit and vegetable crisps and expand the puffed food market. But tradition...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23P1/14A23L1/025A23L5/30A23L19/00A23P30/32
Inventor 郑先哲刘成海陈志英贾署花
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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