Production method of freeze-dried carrot crisp chips

A carrot and chip technology, which is applied in the field of preparation of freeze-dried carrot chips, can solve the problems of loss of nutrients, large color difference, and large product shrinkage, so as to prevent enzymatic browning, retain original color and taste, The effect of reducing drying energy consumption

Inactive Publication Date: 2014-07-09
SHANGHAI INST OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the problems existing in the freeze-drying process of domestic carrot products are: in the storage process, the brightness, redness and yellowness of fresh carrots decrease rapidly, and the color difference is large, which affects the shelf life and product quality.
[0004] Hot air drying has the advantages of low energy consumption (compared to other drying methods), relatively simple production method, and high yield; but there are also many shortcomings, such as large product shrinkage, serious browning of color, low rehydration rate, and nutrient elements serious loss, etc.
[0005] Freeze-drying can change the above-mentioned quality defects, and can maintain the color, flavor, shape and good rehydration of food to the greatest extent; its disadvantages are high operating technical requirements, high energy consumption, difficulty in continuous production, low output, and thus high operating costs , greatly restricting the development of the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method for freeze-dried carrot chips, specifically comprising the steps of:

[0025] (1), the cleaned fresh carrots are peeled and cut into thin slices with a thickness of 3mm;

[0026] (2), washing and draining the sliced ​​carrot thin slices with pure water, putting them into 80°C hot water for blanching for 3 minutes;

[0027] (3), the carrot thin slices after blanching is carried out flat laying plate, and the plate thickness is no more than 25mm, and the carrot thin slices that set plate are packed into drying container;

[0028] The drying container is a petri dish;

[0029] (4), the drying container that carrot flakes are housed is put into the hot-air drying oven to dry, and the drying process control temperature is 70 ℃, and the time is 40min;

[0030] (5), after the hot air drying is finished, immediately prefreeze the drying container with carrot slices, the prefreezing temperature is -70°C, and the prefreezing time is 16h;

[0031] (6) Place...

Embodiment 1

[0033] A preparation method for freeze-dried carrot chips, specifically comprising the steps of:

[0034] (1), the cleaned fresh carrots are peeled and cut into thin slices with a thickness of 3mm;

[0035] (2), washing and draining the sliced ​​carrot thin slices with pure water, putting them into 80°C hot water for blanching for 3 minutes;

[0036] (3), the carrot thin slices after blanching is carried out flat laying plate, and the plate thickness is no more than 25mm, and the carrot thin slices that set plate are packed into drying container;

[0037] The drying container is a petri dish;

[0038] (4), pre-freeze the dry container with carrot slices, the pre-freezing temperature is -60 ℃, and the pre-freezing time is 18h;

[0039] (5) Put the pre-frozen carrot slices in a vacuum freeze dryer for drying, the drying temperature is -50°C, and the drying time is 24 hours to obtain freeze-dried carrot chips, which are then packaged.

[0040] Using the calculation method of G...

Embodiment 2

[0042] A preparation method for freeze-dried carrot chips, specifically comprising the steps of:

[0043] (1), the cleaned fresh carrots are peeled and cut into thin slices with a thickness of 15mm;

[0044] (2), washing and draining the sliced ​​carrot thin slices with pure water, then putting them into hot water at 100°C for blanching for 8 minutes;

[0045] (3), the carrot thin slices after blanching is carried out flat laying plate, and the plate thickness is no more than 25mm, and the carrot thin slices that set plate are packed into drying container;

[0046] The drying container is a fresh-keeping box;

[0047] (4), the drying container that carrot flakes are housed is put into the hot-air drying oven to dry, and the drying process control temperature is 90 ℃, and the time is 60min;

[0048] (5), after the hot air drying is finished, immediately prefreeze the drying container with carrot slices, the prefreezing temperature is -70°C, and the prefreezing time is 20h;

...

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PUM

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Abstract

The invention discloses a production method of freeze-dried carrot crisp chips. The production method disclosed by the invention comprises the following steps of: firstly, peeling carrots, and slicing carrots into chips; after spreading the sliced carrot chips in a dish, feeding into a hot air drying box, drying by using hot air for 40-60 min while controlling the temperature at 60-90 DEG C, after drying by using hot air, pre-freezing the carrot chips at minus 40 to minus 70 DEG C for 16-20 h, after pre-freezing, putting the carrot chips in a vacuum freeze drying machine, and freeze-drying in vacuum at minus 50 DEG C for 24 h to obtain the freeze-dried carrot crisp chips. According to the production method of the freeze-dried carrot crisp chips disclosed by the invention, because the hot air drying technology and the vacuum freeze drying technology are combined, the drying energy consumption is reduced; the drying efficiency is increased; the produced carrot crisp chips are low in nutrition loss, healthy and environment-friendly; the primary colour and the primary taste of the carrot crisp chips are greatly kept.

Description

technical field [0001] The invention belongs to the technical field of drying, in particular to a preparation method of freeze-dried carrot chips. Background technique [0002] Carrots are rich in nutrients, containing zinc, calcium, iron and other trace elements and 8 kinds of essential amino acids and dietary fiber, especially rich in β-carotene, which has a very beneficial health care effect on human health. Carrots and their deep-processed products Deeply loved by people, it is currently a major carrot deep-processing product exported to Japan, Southeast Asia and the European Union. However, at present, most of the products are obtained by drying with normal pressure hot air. The color of the product is dark and the loss of nutrients is large. The product quality of many enterprises is difficult to meet the export requirements. However, the carrots after vacuum freeze-drying can better maintain their original flavor and nutritional components, effectively solving the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23P1/02A23L19/00A23P10/28
CPCA23B7/02A23L19/01A23V2002/00A23V2300/24A23V2300/10
Inventor 马霞何艳董炎炎程朝辉
Owner SHANGHAI INST OF TECH
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