Non-fried apple chips and processing method thereof

Abstract

The invention relates to the field of a leisure instant food processing technology, and particularly relates to non-fried apple chips and a processing method thereof. The processing method comprises the following steps of: selecting, washing and slicing, blanching and inactivating enzyme, soaking sugar, drying and cooling. According to the processing method disclosed by the invention, a non-fried production method is adopted and high-temperature and high-humidity gas jet impacting blanching enzyme inactivation is adopted to avoid a serious problem of nutrition loss caused by hot water blanching; the sugar soaking is adopted to process and protect the color so that a problem of over high sulfur content caused by chemical reagents odium sulfite and sodium pyrosulfite adopted in the traditional method is avoided. The produced non-fried apple chips having the advantages of no oil, low caloric value, long shelf life, intense original fruit flavor, bright color, uniform puffing and crisp texture are useable as a leisure instant food.

Description

technical field [0001] The invention relates to the technical field of leisure ready-to-eat food processing, in particular to a non-fried apple crisp and a processing method thereof. Background technique [0002] Apple is the fruit of the apple tree belonging to the Rosaceae apple subfamily. It originated in Europe and was introduced to China in the nineteenth century. Apple is also called snake fruit in Hong Kong and other places, but it is not because it is the forbidden fruit that the snake lured Eve and Adam to eat in the Bible, but because when importing apples from abroad, some people heard foreigners praise apple delicious (delicious), misunderstood It is thought that this is the foreign name of apple, so it is also called "Dili Delicious Fruit", or Delicious Delicious Fruit for short. Apples are rich in nutrients. According to measurements, every 100 grams of apples contains 6.5-11.2 grams of fructose, 2.5-3.5 grams of glucose, and 1.0-5.2 grams of sucrose. It also ...

AI Technical Summary

Problems solved by technology

The disadvantages are: although the frying temperature is lowered to 85°C, it can still destroy the nutrients of fruits and vegetables, especially vitamin C; the oil content of the product is about 20-25%, and the short shelf life of the product is not conducive to later storage

The disadvantage of this method is: the moisture content of the pre-dried fruits and vegetables has an important impact on the product quality. If the moisture content is low, there will not be enough puffing power; if the moisture content is high, the puffed products will not be crispy; 105°C) and stay in the puffing chamber for a long time (50-70min), resulting in a serious loss of nutrients in the product, and the product generally has a burnt or bitter taste

If the waste water is discharged into the surrounding environment without treatment, it will definitely cause serious environmental pollution.

However, to purify wastewater, a large amount of capital needs to be invested, which will undoubtedly greatly increase the production cost of the enterprise.

In order to reduce the cost of sewage treatment, enterprises often directly discharge the blanched waste liquid into the environment after substantial dilution, which further intensifies the consumption and waste of water resources.