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Color protection and combined drying method of apple chips

A combined drying technology for apple crisps, applied in applications, food preparation, food science, etc., can solve the problems of low drying efficiency, high cost, and large nutritional loss of apple crisps, so as to reduce drying energy consumption and small nutritional loss , important application prospects and the effect of promoting use value

Inactive Publication Date: 2011-03-30
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are mainly drying processes such as atmospheric pressure hot air drying, microwave drying, and vacuum drying. Hot air drying and microwave drying have high efficiency, but the nutritional loss of apple crisps after drying is large. Although the product quality of vacuum drying technology is good, the drying efficiency is low. ,high cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1) Peel and core clean fresh apples, and cut them into 5mm slices;

[0016] 2) Immediately put the sliced ​​apples into the sulfur-free color-protecting solution, and the color-protecting solution is solidified for 25 minutes. The composition and quality ratio of the sulfur-free color-protecting solution are as follows: 0.4% β-cyclodextrin, 0.3% Citric acid, 0.2% ascorbic acid, 0.3% calcium chloride, the balance is purified water;

[0017] 3) Wash and drain the apple slices after color protection and solidification with pure water, and then lay them on a plate, the thickness of the plate should not exceed 25mm, and put the placed apples into the drying trolley;

[0018] 4) Push the drying trolley into the hot air drying box to dry for 150-180 minutes. The drying process parameters are as follows: the drying temperature in the 0-60 minute period of drying is 75°C, the hot air speed is 2.7m / s, and the drying time is 60-120 minutes. The drying temperature in the time zone...

Embodiment 2

[0022] 1) Peel and core clean fresh apples, and cut them into 7mm slices;

[0023] 2) Immediately put the sliced ​​apples into the sulfur-free color-protecting solution, and the color-protecting solution is solidified for 30 minutes. The composition and quality ratio of the sulfur-free color-protecting solution are as follows: 0.6% β-cyclodextrin, 0.4% Citric acid, 0.3% ascorbic acid, 0.6% calcium chloride, the balance is purified water;

[0024] 3) Wash the apple slices after color protection and solidification with pure water, and then place them on a flat plate.

[0025] 4) Push the drying trolley into the hot air drying box to dry for 150 to 180 minutes. The drying process parameters are as follows: the drying temperature in the 0 to 60 minute period of drying is 78°C, the hot air speed is 3 m / s, and the drying time is 60 to 120 minutes. The drying temperature of the section is 68, the wind speed is 2.4m / s, the drying time is 55℃ for 120-180 minutes, and the hot air speed...

Embodiment 3

[0029] 1) Peel and core clean fresh apples, and cut them into 6mm slices;

[0030] 2) Immediately put the sliced ​​apples into the sulfur-free color-protecting solution, and the color-protecting solution was solidified for 28 minutes. The components and mass ratios of the sulfur-free color-protecting solution were as follows: 0.5% β-cyclodextrin, 0.35% Citric acid, 0.25% ascorbic acid, 0.45% calcium chloride, the balance is purified water;

[0031] 3) Wash the apple slices after color protection and solidification with pure water, and then place them on a flat plate.

[0032] 4) Push the drying trolley into the hot air drying box to dry for 150 to 180 minutes. The drying process parameters are as follows: the drying temperature in the 0 to 60 minute period of drying is 80°C, the hot air speed is 2.9 m / s, and the drying time is 60 to 120 minutes. The drying temperature in the time zone is 65°C, the wind speed is 2.5m / s, the drying temperature in the drying time zone is 58°C, a...

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PUM

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Abstract

The invention relates to a color protection and a combined drying method of apple chips, which comprises the following steps of: peeling, denucleating and slicing apples; immediately placing the sliced apples into sulfur-free color protection liquid; cleaning the apple slices after being subject to the color protection fixing by clean water; paving and placing the apple slices into a disc to be sent into a hot air drying box for being dried; carrying out vacuum low-temperature drying after the hot air drying is completed; and encapsulating the dried and checked apple chips to complete the production of the apple chips. The invention belongs to the combined drying process of the apple chips, which prepares the sulfur-free color protection liquid of the apple chips according to the browning prevention mechanism of the apple chips and the characteristics of the water losing process of the apple slices, and combines the hot air drying with the vacuum low-temperature drying technology. The sulfur-free color protection liquid of the invention effectively prevents the browning of the apple slices and the shrinkage strain in the drying process, greatly reserves the original color and original taste of the apples, and realizes the sulfur-free color protection. The invention combines the hot air drying and the vacuum low-temperature drying, reduces the drying energy consumption and improves the drying efficiency, the produced apple chips have low nutrient loss, and the invention has the advantages of health and environment protection.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural products, in particular to a method for color protection and combined drying of apple chips. Background technique [0002] my country is a big apple producing country. Every year, nearly 50% of the world's apples are produced in China. In addition to being eaten fresh, apples are currently mainly processed into apple juice, canned apples, apple chips, apple rings and other products. As a fashionable snack food, apple chips are more and more valued and favored by people. High-quality apple chips require as much as possible to maintain the original color, taste and nutrition of apples. In order to achieve this goal, people have carried out a lot of research on the processing technology of apple chips, mainly focusing on two aspects of apple color protection and drying technology. [0003] After the apple is peeled and sliced, if it is directly exposed to the air for a period of time ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 杨立军党新安袁越锦张昌松
Owner SHAANXI UNIV OF SCI & TECH
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