Production method of crispy pear slices

A production method and technology of crisp chips, applied in the fields of application, food preparation, food science, etc., can solve the problems of color damage, affecting product flavor, human health hazards, etc., to avoid shrinkage, deformation or even distortion, which is conducive to promotion and utilization. , The effect of simplifying the production process

Inactive Publication Date: 2012-02-15
JINAN INST OF FRUIT PRODS CHINA GENERAL SUPPLY & MARKETING COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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-te

Method used

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  • Production method of crispy pear slices

Examples

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Example Embodiment

[0037] Example 1

[0038] 1. The production method of pear chips, the steps are as follows:

[0039] 1. Raw material processing: the fresh, insect-free eight to nine mature golden pears are mechanically peeled; the peeled pears are sliced ​​axially with a thickness of 5mm;

[0040] 2. Color protection: Put the cut pear slices into 1wt‰ sodium bisulfite solution and soak for 30 minutes; then remove the color protection liquid on the surface of the pear slices with water;

[0041] 3. Blanching: Blanch with 100℃ hot water for 30s, drain,

[0042] 4. Freezing: freeze the pear slices blanched in step 3 at -10°C for 24 hours; put the frozen pear slices in a maltodextrin solution with a concentration of 5wt% for 24 hours, and use the soaked pear slices Clean the maltodextrin on the surface with clean water and drain;

[0043] 5. Pressure difference puffing: Spread the 20 kg pear slices processed in step 4 on the material pan of the puffing tank evenly, and then put them into the puffing tank f...

Example Embodiment

[0055] Example 2

[0056] The production method of pear chips is as described in Example 1, the difference is:

[0057] The slice thickness of pear slices in step 1 is 7mm; in step 2, the pear slices are soaked in 3wt‰ sodium bisulfite solution for 30 minutes; in step 3, blanched with hot water at 90°C for 100s, step 4 The medium-blanched pear slices are frozen at -18°C for 24h; the frozen pear slices are soaked in a 10wt% maltodextrin solution for 20h; step 5 is to single-layer the processed 25kg pear slices Spread evenly on the tray of the puffing tank; the drying process in step 6 is that the temperature in the puffing tank is reduced to 60℃, vacuum dehydration is for 1 hour, and the pressure during vacuum dehydration is 0Mpa; during the drying and moisture removal process, repeat the moisture removal step 8 times .

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 葛邦国崔春红吴茂玉朱风涛和法涛赵岩宋烨马超
Owner JINAN INST OF FRUIT PRODS CHINA GENERAL SUPPLY & MARKETING COOP
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