Production method of crispy pear slices

Abstract

The invention relates to a production method of crispy pear slices. The method comprises the following steps of pear slicing, color protection, blanching, freezing, differential-pressure puffing, drying, moisture removal and cooling, wherein the moisture removal is performed after the puffing and drying; in the moisture removal, the filtered air is absorbed into a puffing tank, and the vacuum degree in the puffing tank is gradually reduced; and water in the puffed pear slices is dispersed into the puffing tank to form steam, so that the water in the pear slices can be further dispersed out. Therefore, the phenomenon of shrinking deformation or even distortion of the pear slices is avoided, the crispy degree of the pear slices is ensured, and the original color, flavor and vitamin content of fresh pears are maintained.

Description

technical field [0001] The invention relates to a production method of pear crisps, belonging to the technical field of food processing. Background technique [0002] The pear fruit is delicious, the meat is crisp and juicy, sweet and sour, and the flavor is fragrant and beautiful. Rich in sugar, protein, fat, carbohydrates and multivitamins, it plays an important role in human health. Pear fruit also has medical value, which can help digestion, moisten the lungs and clear the heart, relieve phlegm and cough, reduce fever, detoxify sores, and also have diuretic and moistening effects. Pears contain protein, fat, sugar, crude fiber, minerals such as calcium, phosphorus, and iron, and multivitamins. They have the effect of lowering blood pressure, nourishing yin and clearing away heat. Eating some pears is very beneficial; it can promote appetite, help digestion, have diuretic laxative and antipyretic effects, and can be used to supplement water and nutrition when high fever...

AI Technical Summary

Problems solved by technology

But the fruit and vegetable crisps produced by vacuum frying technology have the following serious defects: 1. After frying, the fruit and vegetable tissue is a spongy structure, which is full of oil, and the product has a high oil content, and the oil content is high. Oxidation is easy to cause the product to produce a clam smell, which seriously affects the flavor of the product. 2. After the raw material is fried at high temperature, the original various nutrients in the raw material are destroyed, and the original color is also destroyed. Foods containing carcinogens are harmful to human health

[0007] Chinese patent CN1111014C (application number: 99106580.8) announced a production method of low-temperature vacuum puffed fruit and vegetable crisps. The fruit and vegetable crisps preserve the original flavor of fruits and vegetables, and concentrate the nutrients, vitamins, minerals and trace elements of fresh fruits; , the hot steam gathers in the fruit and vegetable chips. Under negative pressure, the moisture in the fruit and vegetable chips cannot be released. After cooling and drying, the fruit and vegetable chips have shrinkage, deformation or even distortion, which affects the appearance of the product. In addition, The moisture distribution in the fruit and vegetable chips is not uniform, and the dried fruit and vegetable chips are relatively hard, not crispy, and easy to absorb moisture

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