Method for improving brittleness of crispy fruit slices and preventing adhesion through combining high vacuum with negative pressure pulse microwave drying

Abstract

The invention provides a method for improving the brittleness of crispy fruit slices and preventing the adhesion through combining high vacuum with negative pressure pulse microwave drying, and belongs to the technical field of fruit and vegetable food processing. According to the method, the processes for processing the high-vacuum drying crispy fruit slices comprise the steps of fresh fruit selection, cleaning, peeling, denucleation, slicing, color protection, brittleness protection, adhesion prevention, high-vacuum drying, negative pressure pulse microwave later-period short-time drying and package. A recipe adopted in the brittleness protection work procedure comprises 0.01 percent to 6.0 percent of white granulated sugar, 0.01 percent to 5.0 percent of calcium chloride, 0.01 percent to 2.0 percent of pectin and 0.01 percent to 2.0 percent of xanthan gum, the materials are subjected to vacuum osmosis in the combined water solution, and then, the negative-pressure pulse miciowave later-stage short-time drying is combined. A recipe adopted in the adhesion prevention work procedure comprises 0.01 percent to 10 percent of maltodextrin and 0.01 percent to 10 percent of lactose, the materials are soaked for 10 to 300 minutes in combined water solution, and then, the later-stage short-time microwave surface drying is combined. The improved crispy slices have the advantages that the mouth feeling is crispy, the nutrition content is high, the moisture absorption of products during the eating is avoided, and the eating time of the high-vacuum drying crispy fruit slice product is prolonged.

Description

technical field [0001] The invention discloses a method for improving the crispness and anti-adhesion of fruit crisps by combining high vacuum with negative pressure pulse microwave drying, in particular relates to a processing method of puffed fruit crisps, and belongs to the technical field of fruit and vegetable food processing. Background technique [0002] High-vacuum drying refers to the rapid evaporation of moisture inside the material under a relatively high degree of vacuum and direct drying through (low temperature) heating, fully retaining the nutrients of the material itself, especially the heat-sensitive ingredients, and achieving a drying effect with a good color, fragrance and taste. Moreover, compared with vacuum freeze drying, high vacuum drying greatly reduces energy consumption, shortens time consumption, and also has the advantages of energy saving and high efficiency. There is no significant difference in the sensory quality and rehydration property ...

AI Technical Summary

Problems solved by technology

However, the fruit and vegetable crisps in this patent have no puffing and cannot be eaten as a leisure product, which is also the improvement of this patent