Litchi snack food and processing method thereof

A technology of snack food and processing method, applied in the directions of food preparation, food science, application, etc., can solve the problems of reducing the market competitiveness of products, the products are not marketable, and the cost of freeze-dried lychees is high, so as to enhance the market effect and visual effect. Strong effect, the effect of shortening the processing time

Active Publication Date: 2012-12-12
SHENZHEN POLYTECHNIC
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But freeze-drying consumes a lot of energy, which makes the cost of freeze-drying litchi very high. Although the product has a good color, the loss of nutrition is also very serious, and the energy consumption is high, and the production cost is high, which...

Method used

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  • Litchi snack food and processing method thereof

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preparation example Construction

[0030] The preparation method of the above-mentioned cooked starch slurry is preferably: weigh a certain amount of starch, then add drinking water according to the preferred ratio of the above-mentioned starch to water quality to the starch and mix evenly, then heat while stirring in a water bath until the starch paste is white. It takes about 1 to 3 minutes until it disappears and becomes completely transparent.

[0031] Specifically, in step S2 of the above-mentioned litchi snack food processing method, the method of wrapping the fresh pulp of litchi with mashed potato can be a stuffing method or / and an embedding method. Among them, the stuffing method is to cut the mashed potatoes into a certain amount of mashed potato balls, then press the mashed potato balls to form mashed potato skins, then wrap the mashed potato skins with fresh lychee pulp, and finally transfer them to the freezer for freezing. Such as purple sweet potato puree can adopt this encapsulation method to ca...

Embodiment 1

[0039] Crispy, puffed lychee snack food coated with purple sweet potato and processing method thereof

[0040] S11: Get fresh lychee pulp and cooked mashed potatoes:

[0041] Preparation of fresh lychee pulp: washing, peeling, pitting and quick-freezing the fresh lychee at -30°C, the water content of the fresh lychee pulp was measured to be 84%;

[0042] Preparation of purple sweet potato puree: wash the purple sweet potato, peel it, cook it for 25-30 minutes, and whip it; add 4% mature potato starch slurry and a certain amount of drinking water to whip it together during the whipping process. The water content of the purple sweet potato puree is 72%±2%. After whipping, divide the purple potato mash into mashed potato balls with a weight of about 7±1g, and then press into tablets to obtain the purple potato mashed skin;

[0043] S12: Take out the quick-frozen fresh lychee pulp, cover the fresh lychee pulp with the purple potato mud skin prepared in step S11, and then immedia...

Embodiment 2

[0053] Crispy, puffed sweet potato-coated lychee snack food and processing method thereof

[0054] S21: Get fresh lychee pulp and ripe sweet potato mash:

[0055] Preparation of litchi fresh pulp: refer to the preparation method of litchi fresh pulp in step S11 of Example 1;

[0056] Preparation of mashed sweet potatoes: wash the sweet potatoes, peel them, cut them into slices with a thickness of 20 mm, cook for 20-25 minutes, and whip; add 2% mature potato starch slurry and whip together during the whipping process. The water content of sweet potato mash is 84%;

[0057] S22: Take out the quick-frozen fresh lychee pulp, put it into the sweet potato mash, roll and paste for 3-5 seconds, take it out, and immediately freeze it again;

[0058] S23: Microwave freeze-dry the frozen lychee fresh pulp to obtain sweet potato-coated lychee snack food; the microwave freeze-drying process conditions are: absolute pressure 90Pa, cold trap temperature -40°C, and microwave power 0.8 W / g....

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Abstract

The invention provides a litchi snack food and a processing method thereof. The processing method for the litchi snack food includes extracting frozen litchi fresh fruit pulps and cured mashed potatoes, coating the cured mashed potatoes on the surface of the litchi fresh fruit pulps, and subjecting the litchi fresh fruit pulps coated with the cured mashed potatoes to microwave freeze drying to obtain the litchi snack food. According to the litchi snack food and the processing method thereof, the cured mashed potatoes are coated on the litchi fresh fruit pulps, a processing mode of the microwave freeze drying is combined, so that the processing method has the advantages that the energy consumption is low, the efficiency is high, colors, fragrance, flavor and appearance of raw materials are fully maintained, nutrition ingredients are protected to the maximum degree, good crisp and puffing properties of the litchi snack food are achieved, besides, complete litchi fresh fruit pulps are maintained in the litchi snack food, the visual effect is intense, and the market effect is enhanced.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable storage and processing, and in particular relates to a litchi snack food and a processing method thereof. Background technique [0002] Litchi is native to my country and is one of the four best fruits in southern my country. It has high economic value and is deeply loved by consumers at home and abroad because of its unique shape and taste. It is one of the important foreign exchange-earning fruits in my country. In 2005, my country's litchi production accounted for 65% of the world's total output. In 2010, my country's litchi planting area was 8.6353 million mu, and the output was 1.7583 million tons. Litchi also has high nutritional value. According to existing literature, litchi pulp is rich in nutrients. Every 100g of litchi fresh pulp contains 16.53g of sugar, 276kJ of energy, 0.83g of protein, 0.44g of fat, and 1.3g of dietary fiber. , containing 30.35mg of vitamin C, 0.011mg o...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 乔方黄略略方长发张向阳张树飞王燕
Owner SHENZHEN POLYTECHNIC
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