Method for preparing zinc-enriched strawberry crisp chips
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A technology of strawberries and chips, which is applied in the field of snack foods, can solve the problems of strong shrinkage of fruit and vegetable chips, large investment in low-temperature puffing equipment, and high energy consumption of vacuum-dried chips, and achieves less loss of nutrients, color and flavor retention, and rich nutrition The effect of ingredients
Inactive Publication Date: 2013-01-30
张琳
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Abstract
Description
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Problems solved by technology
Fried crisps are the most traditional product. Due to the improvement of people's living standards and the enhancement of health and nutrition concepts, the market for fried crisps is gradually decreasing; hot air drying crisps has low production cost and
Method used
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Embodiment 1
[0014] raw material: Freshly harvested strawberries.
[0015] processing method
[0016] 1) Wash the fresh strawberries, remove the stems, and slice them into 2 pieces, and set aside;
[0017] 2) Dry the above-mentioned strawberry slices at a low temperature of 60°C to a moisture content of 15%;
[0018] 3) Spray the zinc gluconate nutrient solution with a concentration of 60% on the dried strawberry slices, and keep them wet for 20 minutes, and set aside;
[0019] 4) Microwave puffing: Put the above-mentioned strawberry slices into a microwave puffing machine for puffing, the microwave power is 2KW, and the puffing time is 4min. After cooling, the puffed strawberry slices are obtained.
[0020] The hygienic indicators meet the requirements after inspection. Strawberry crisps are bright in color, good in taste and rich in strawberry flavor.
Embodiment 2
[0022] raw material: Freshly harvested strawberries.
[0023] processing method
[0024] 1) Wash the fresh large strawberries, remove the pedicles, and slice into 3 parts, and set aside;
[0025] 2) Dry the above-mentioned strawberry slices at a low temperature of 60°C to a moisture content of 15%;
[0026] 3) Spray the zinc gluconate nutrient solution with a concentration of 60% on the dried strawberry slices, and keep them wet for 20 minutes, and set aside;
[0027] 4) Microwave puffing: Put the above-mentioned strawberry slices into a microwave puffing machine for puffing, the microwave power is 2KW, and the puffing time is 5min. After cooling, it becomes puffed strawberry crisps.
[0028] The hygienic indicators meet the requirements after inspection. Strawberry crisps are bright in color, good in taste and rich in strawberry flavor.
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Abstract
The invention discloses a method for preparing zinc-enriched strawberry crisp chips, and belongs to the field of leisure food. The zinc-enriched strawberry crisp chips are prepared from strawberries serving as main raw materials. The method comprises the following steps of: 1) cleaning fresh strawberries, removing fruit bases, and slicing for later use; 2) drying the strawberry slices at low temperature until the moisture content of the strawberry slices is 10 to 20 percent; 3) spraying 60 percent zinc gluconate nutrient solution to the dried strawberry slices, and wetting uniformly for 20 minutes for lateral use; and 4) puffing by microwaves, namely putting the strawberry slices into a microwave puffing machine, and puffing for 3 to 6 minutes under the condition of the microwave power of 1 to 2 KW to obtain the puffed strawberry chips. According to the method, the fresh strawberries are cleaned, sliced and puffed, so that the loss of nutritional ingredients is little, the original color and luster and flavor of strawberries are reserved, and the strawberry crisp chips are crisp in mouthfeel; and due to the addition of zinc gluconate, the nutritional ingredients and flavors of the strawberry crisp chips are enriched and improved, and the strawberry crisp chips are particularly suitable to be eaten by children.
Description
technical field [0001] The invention relates to a preparation method of zinc-enriched strawberry chips, belonging to the field of snack foods. Background technique [0002] Strawberry is a perennial herb. Its fruit develops from a receptacle into a fleshy aggregate fruit. Strawberries contain a variety of nutrients, but strawberries have strong seasonal growth and are not easy to store. At present, fruit and vegetable crisps are a fashionable snack food, and their sales are increasing year by year. To a certain extent, the degree of processing and utilization of fruit and vegetable resources has been improved. At present, the production of fruit and vegetable slices mainly includes frying, hot air drying, vacuum drying, puffing, and other methods. Fried crisps are the most traditional product. Due to the improvement of people's living standards and the enhancement of health and nutrition concepts, the market for fried crisps is gradually decreasing; hot air drying crisps ...
Claims
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Application Information
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