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Method for producing apple crisp chips by differential pressure puffing process

A technology of apple chips and puffing process, applied in the field of food processing, can solve the problems affecting product color, quality and commodity value, etc.

Active Publication Date: 2013-11-20
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Apple fruit is rich in tannins and other substances, which are prone to browning during processing and affect product color, quality and commodity value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for producing apple crisps by a differential pressure puffing process, using fresh apples as raw material, the steps are as follows:

[0021] (1) Selection: Select ripe apples with a smooth surface, no rot, no damage from diseases and insect pests;

[0022] (2) Cleaning: Clean the selected raw material fruits with detergent first, and then rinse them with clean water;

[0023] (3) Peeling: Peel the washed fruit with a peeling machine;

[0024] (4) Slicing: Cut the peeled fruit into slices of 2.5mm to 3mm;

[0025] (5) Color protection: Immediately put the sliced ​​apples into the sulfur-free color protection solution and soak for 15 minutes. %;

[0026] (6) Differential pressure puffing: Drain the soaked apple slices and lay them flat in the differential pressure puffing machine so that the material is at 85°C and the pressure difference is 0.35MPa. The boiling point is rapidly reduced by vacuuming, resulting in a vacuum state The superheated water flas...

Embodiment 2

[0030] A method for producing apple crisps by a differential pressure puffing process, using fresh apples as raw material, the steps are as follows:

[0031] (1) Selection: Select ripe apples with a smooth surface, no rot, no damage from diseases and insect pests;

[0032] (2) Cleaning: Clean the selected raw material fruits with detergent first, and then rinse them with clean water;

[0033] (3) Peeling: Peel the washed fruit with a peeling machine;

[0034] (4) Slicing: Cut the peeled fruit into slices of 2.5mm to 3mm;

[0035] (5) Color protection: Immediately put the sliced ​​apples into the sulfur-free color protection solution and soak for 15 minutes. %;

[0036] (6) Differential pressure puffing: Drain the soaked apple slices and lay them flat in the differential pressure puffing machine so that the material is at 80°C and the pressure difference is 0.3MPa. The boiling point is rapidly reduced by vacuuming to cause a vacuum state The superheated water flashes in...

Embodiment 3

[0039] A method for producing apple crisps by a differential pressure puffing process, using fresh apples as raw material, is carried out as follows:

[0040] (1) Selection: Select ripe apples with a smooth surface, no rot, no damage from diseases and insect pests;

[0041] (2) Cleaning: Clean the selected raw material fruits with detergent first, and then rinse them with clean water;

[0042] (3) Peeling: Peel the washed fruit with a peeling machine;

[0043] (4) Slicing: Cut the peeled fruit into slices of 2.5mm to 3mm;

[0044] (5) Color protection: Immediately put the sliced ​​apples into the sulfur-free color protection solution and soak for 15 minutes. %;

[0045] (6) Differential pressure puffing: Drain the soaked apple slices and lay them flat in the differential pressure puffing machine so that the material is at 90°C and the pressure difference is 0.3MPa. The boiling point is rapidly reduced by vacuuming, resulting in a vacuum state The superheated water flas...

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PUM

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Abstract

The invention relates to the field of food processing, and in particular relates to a method for producing apple crisp chips by a differential pressure puffing process. Along with the understanding of people on the fact that sulfur residues after sulfur treatment harm the health of human bodies, food scientists at home and abroad are devoted to researching on a color fixative capable of replacing sulfate or sulfite. Therefore, the key process for producing dehydrated apple crisp chips is color protection and drying. The invention provides a method for producing apple crisp chips by a differential pressure puffing process, which is small in nutrition loss and does not use a sulfur-containing color fixative. The apple crisp chips after differential pressure puffing can keep original fragrance of apples, is crisp in taste, rich in nutrition, easy to store and carry and becomes a fruit-vegetable rapid consumed leisure food.

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to a method for producing crisp apple chips by a differential pressure puffing process. Background technique: [0002] my country is a big apple producing country with abundant apple resources. The biggest feature of apples is that the fruit is large and fleshy, the core is small, the flesh is milky white, the juice is rich, the sweetness is moderate, and it is rich in vitamin C, calcium, phosphorus, iron and other ingredients. , Qingxin, diuretic effect, can also increase appetite, help digestion, at present apples are still mainly eaten fresh and sold fresh. The production of apple chips is also a means of deep processing, which can diversify and facilitate the consumption of apples and increase their added value. However, there are no reports on the processing of apple crisps. In this experiment, apples were used as raw materials to process crisp chips, and the process...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 常大伟李丹
Owner SHAANXI UNIV OF SCI & TECH
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