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Pitaya crisp sheets and preparation method thereof

A technology for dragon fruit slices and dragon fruit, which is applied in the directions of food preparation, food drying, food science, etc., can solve the problems affecting large-scale application, loss of nutrients, and high energy consumption in production, and achieves preservation of color and texture characteristics, saving Good effect of energy and nutrients

Active Publication Date: 2014-03-26
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vacuum equipment has the advantages of simple operation and low production cost, but the drying time generally takes 8 to 10 hours, and long-term high-temperature treatment will also cause a large loss of nutrients; although vacuum freeze-drying technology maintains product quality well, its The high energy consumption of production affects the large-scale application of this technology; although vacuum microwave drying has a fast drying speed, it is prone to improper control, resulting in uneven heating, local scorching and overdrying

Method used

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  • Pitaya crisp sheets and preparation method thereof
  • Pitaya crisp sheets and preparation method thereof
  • Pitaya crisp sheets and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Fruit selection: select complete, uninjured, seven or eight mature dragon fruits;

[0031] (2) Peeling: the selected dragon fruit is peeled off by hand or tools;

[0032] (3) Slicing: the dragon fruit pulp after peeling is cut into the dragon fruit sheet that thickness is 7mm through slicer;

[0033] (4) Pre-drying: put the dragon fruit slices obtained by cutting into a vacuum dryer, the vacuum degree is -0.01MPa, and dry to a moisture content of 20% under vacuum conditions, the drying temperature is 90 ° C, and the drying time is 3.0 h;

[0034] (5) Variable temperature and pressure difference puffing: put the dried dragon fruit slices in step (4) into the puffing tank, raise the temperature until the puffing temperature is 90°C, the pressure is normal pressure, and the stagnation time is 10 minutes. When the stagnation is over, the pressure of the puffing tank will drop instantly Puffing in a vacuum state, the vacuum degree is -0.01MPa, after the puffing ends in ...

Embodiment 2

[0042] (1) Fruit selection: select complete, uninjured, seven or eight mature dragon fruits;

[0043] (2) Peeling: the pitaya that step (1) is selected adopts manual or instrument to peel off the outer skin;

[0044] (3) Slicing: the pitaya pulp after the peeling of step (2) is cut into thickness of 9mm through a slicer;

[0045] (4) Pre-drying: the pitaya slices obtained by cutting are put into a vacuum dryer, the vacuum degree is 0.04MPa, the drying temperature is 80°C, the drying time is 4.0h, and dried to a moisture content of 10%;

[0046] (5) Variable temperature and pressure difference puffing: Put the dried dragon fruit slices in step (4) into the puffing tank, raise the temperature until the puffing temperature is 70°C, the pressure is normal pressure, and the stagnation time is 5 minutes. After the stagnation is over, the pressure of the puffing tank will drop instantly Puffing in a vacuum state, the vacuum degree is 0.04MPa, after the puffing ends in the vacuum sta...

Embodiment 3

[0054] (1) Fruit selection: select complete, uninjured, seven or eight mature dragon fruits;

[0055] (2) Peeling: the pitaya that step (1) is selected adopts manual or instrument to peel off the outer skin;

[0056] (3) Slicing: the pitaya pulp after step (2) peeling is cut into a thickness of 8mm through a slicer;

[0057] (4) Pre-drying: the pitaya slices obtained by cutting are put into a vacuum dryer, the vacuum degree is 0.01MPa, the drying temperature is 85°C, the drying time is 3.5h, and dried to a moisture content of 15%;

[0058] (5) Variable temperature and pressure difference puffing: Put the dried dragon fruit slices in step (4) into the puffing tank, raise the temperature until the puffing temperature is 75°C, the pressure is normal pressure, and the stagnation time is 7 minutes. When the stagnation is over, the pressure of the puffing tank will drop instantly Expand in a vacuum state with a vacuum degree of 0.02MPa. After the expansion is completed in the vacuu...

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Abstract

The invention relates to pitaya crisp sheets and a preparation method thereof, and belongs to the technical field of foodstuff processing. The preparation method comprises: performing pre-drying on pitaya sheets to have a water content of 10-20% by employing a vacuum drying method, then putting pitaya sheets in a puffing tank to perform variable-temperature different-pressure puffing, specifically, stagnating at 70-90 DEG C for 5-10 min, then instantaneously reducing the pressure to a vacuum state to perform puffing, keeping the vacuum state at 60-80 DEG C for 1.5-3.5 h, and finally cooling to 40-50 DEG C and keeping for 15-45 min. According to the preparation method provided by the invention, no pigments and no additives are added during operation, so that the original color, the original flavor and the original nutrition of the fruit are relatively kept; the product is crisp in mouthfeel and good in quality; and the preparation method is simple in technological process, easy to operate and relatively low in energy consumption.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dragon fruit crisp and a preparation method thereof. Background technique [0002] Dragon fruit, also known as green dragon fruit, red dragon fruit, xianmi fruit, and jade dragon fruit, is the fruit of the genus Trigonum (or Tianchi) in the cactus family. It originated in Central America and is widely distributed in Vietnam and Thailand. Mainly distributed in Taiwan, Guangxi, Yunnan, Guizhou, Fujian and other places, the common varieties include red skin and white meat, red skin and red meat, and yellow skin and white meat. Dragon fruit is a low-calorie, high-nutrition tropical fruit. However, it is mainly eaten fresh in the market. The processed products include dragon fruit wine, dragon fruit juice, and preserved dragon fruit. There are few dried dragon fruit products. At present, the drying methods applied to dragon fruit in China mainly include: hot air drying, vac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/01A23V2002/00A23V2300/10
Inventor 毕金峰易建勇刘璇周沫陈晓旭吴昕烨郭小宁
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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