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Hanfu apple chip and production method thereof

A technology for cold-rich apples and apple slices, applied in food preparation, application, food science and other directions, can solve the problems of large loss of nutrients, poor product taste, low drying rate, etc., and achieve easy digestion, good crispness and good taste. Effect

Active Publication Date: 2013-04-03
沈阳燕来农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, hot air drying, frying drying and puffing variable temperature and pressure difference drying are mostly used in the market to process apple slices, but these drying methods have disadvantages such as poor taste, dark color, low drying rate and large loss of nutrients, which cannot meet the growing needs of the people. Taste, visual and nutritional requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Fresh Hanfu apples were selected as raw materials, and cleaned for 5 minutes by ultrasonic ozone combination technology with a working frequency of 20kHz and an ozone output content of 600mg / h. The cleaned apples are peeled by high-pressure steam at 400°C and the flow rate is 6kg / mind to break the apple peels, and the apples are treated twice. During the whole process, the fruits must be continuously rotated at a speed of 60r / min. After each heat treatment, immediately After cooling in water at 15°C, the seeds are manually removed after the purpose of peeling is achieved. Cut the apples into 6mm thick apple slices with a slicer. Soak the cut apples in an aqueous solution containing 0.25% DL-malic acid, 1.0% sucrose, 1.4% sodium chloride, 0.4% Vc and 1.2% citric acid to protect the color for 20 minutes. At 5000W / m 2 Sterilize under power conditions for 10 minutes.

[0021] Drain the color-protected apple slices and place them in a stainless steel tray. Put the stainl...

Embodiment 2

[0023] Fresh Hanfu apples were selected as raw materials, and cleaned for 8 minutes by ultrasonic ozone combination technology with a working frequency of 40kHz and an ozone output content of 800mg / h. The cleaned apples are peeled with high-pressure steam at 450°C and the flow rate is 10kg / min to break the apple skins, and the apples are treated for 3 times. During the whole process, the fruits must be continuously rotated at a speed of 90r / min. After each heat treatment, immediately After cooling in water at 18°C, the seeds are manually removed after the purpose of peeling is achieved. Cut the apples into 8mm thick apple slices with a slicer. Soak the cut apple slices in an aqueous solution containing 0.25% DL-malic acid, 1.0% sucrose, 1.4% sodium chloride, 0.4% Vc and 1.2% citric acid for 80 minutes, drain and irradiate with infrared rays strength in 5500W / m 2 Sterilize under conditions for 8 minutes.

[0024]Drain the color-protected apple slices and place them in a st...

Embodiment 3

[0026] Select fresh apples as raw materials, and use the ultrasonic ozone combination technology with a working frequency of 60kHz and an ozone output content of 1000mg / h to clean for 10 minutes. Under the high-pressure steam peeling technology with a flow rate of 14kg / min at 500°C, the apple skin is broken, and the peeling effect is the best. It is processed 4 times. During the whole process, the fruit must be continuously rotated at 120r / min. After each heat treatment, immediately enter the After cooling in 20°C water, manually remove the seeds. The slicer cuts the apples into 10mm thick apple slices. The cut apple slices were soaked in an aqueous solution containing 0.25% DL-malic acid, 1.0% sucrose, 1.4% sodium chloride, 0.4% Vc and 1.2% citric acid to protect the color for 120 min, drained, and exposed to infrared radiation. Illumination intensity at 5500 W / m 2 Sterilize under conditioned conditions for 6 minutes. Drain the color-protected apple slices and place them ...

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PUM

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Abstract

The invention relates to a Hanfu apple chip (Hanfu apple is one of apple varieties) and a production method thereof. The production method comprises the steps as follows: taking a fresh Hanfu apple as a raw material; washing by the ultrasonic ozone combination technology; peeling by high-pressure steam; removing apple seeds; cutting; protecting color; draining; carrying out infrared enzyme deactivation and dehydration; placing in a tray and pre-freezing; carrying out vacuum freezing and drying; sorting; carrying out metal detection; and packaging by vacuum filling of nitrogen. The invention has the advantages as follows: no preservative is added; the original shape, color and taste of the Hanfu apple can be kept; and the production method has the incomparable advantages in comparison with other drying methods, namely heat-sensitive nutritional ingredients in foods are remained to the hilt, the freeze-dried Hanfu apple can be stored for 1 to 2 years and does not go bad under the vacuum nitrogen-filled aluminum package condition, and the Hanfu apple is pure, safe, natural and sanitary. Therefore, the apples are processed by utilizing the vacuum freeze drying technology to improve the quality of the exported apples in our nation, obtain higher added value and form a new growth point of national economy.

Description

technical field [0001] The invention relates to a method for making apple slices, in particular to Hanfu apple slices and a preparation method thereof. Background technique [0002] The meat of Hanfu apple is thin and crisp, juicy, fragrant, suitable for sweet and sour, rich in nutrition, and has the effects of relieving heat and clearing fire, promoting body fluid and quenching thirst, diuretic and antidiarrheal. Corrosion due to mechanical damage and microbial infection, thus losing commodity value and processing quality. At present, hot air drying, frying drying and puffing variable temperature and pressure difference drying are mostly used to process apple slices in the market, but these drying methods have disadvantages such as poor taste, dark color, low drying rate and large loss of nutrients, which cannot meet the growing needs of the people. Taste, vision and nutrition requirements. The use of vacuum freeze-drying technology to process apples can minimize the loss...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/09A23L1/272A23L5/41A23L19/00
Inventor 孟宪军李斌高琨
Owner 沈阳燕来农业科技有限公司
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