Leisure taro puffed crisp chips and production process thereof

A production process and a technology for puffed chips, which are applied to the production process of leisure taro puffed chips and the field of products to achieve the effects of crisp taste, improved crispness, good color and nutrition

Active Publication Date: 2015-04-01
XINGHUA LIANFU FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

And start from raw material characteristic aspect, improve the patent of non-fried taro chip quality not yet reported

Method used

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  • Leisure taro puffed crisp chips and production process thereof
  • Leisure taro puffed crisp chips and production process thereof
  • Leisure taro puffed crisp chips and production process thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0031] Select three varieties of Jiangsu Xinghua Longxiang taro with an individual weight of more than 0.5kg, Fujian Fuding betel nut taro and Guangxi Lipu taro (all purchased from the market). Fresh and complete taro raw materials are washed with surface soil and peeled. Cut taro into slices with a thickness of 4 mm, blanching in water at 95°C to 100°C for 3 minutes, soaking in 1.5% NaCl, 0.2% citric acid color protection solution for 30 minutes, and then soaking in 2% maltodextrin for 40 minutes. Place the soaked taro slices in an electric blast drying oven at 60°C until the moisture content of the taro slices is 45-55% and then evenly wet them, then carry out two-stage vacuum microwave drying in a vacuum microwave drying equipment until the moisture content is 3.5- 4.5%. The vacuum degree is 0.088MPa, the microwave power of the first stage is 1600W, the microwave time is 60s, and the interval is 120s. Pack the taro slices in nitrogen-filled aluminum-plastic bags and store ...

Embodiment 2

[0045] Select Fenghua taro, fragrant sand taro with an individual weight of more than 0.5kg, and taro with a diameter of less than 5 cm (Longxiang taro, which refers to immature Longxiang taro, which can also be eaten, but its nutritional content is different from that of mature Longxiang taro. Many) three varieties (both purchased from the market) were measured according to the national standard for water content and starch content, and Fenghua taro was selected as raw material for the production of taro puffed chips, with a water content of 82.9% and a starch content of 16.4%. Fresh and complete Fenghua taro, wash the soil on the surface, peel off the skin, cut the peeled taro into slices with a thickness of 4 mm, and blanch it in water at 95°C to 100°C for 3 minutes, in a color-protecting solution of 1.5% NaCl and 0.2% citric acid Soak for 30 minutes, then soak in 2% maltodextrin for 40 minutes. Place the soaked taro slices in an electric blast drying oven at 60°C until the...

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Abstract

The invention relates to leisure taro puffed crisp chips and a production process thereof and belongs to the field of deep processing of agricultural products. The process comprises the following steps: selecting fresh taros with water content of more than 80% and starch content of less than 17% as raw materials, washing and peeling the taros, then slicing, blanching, fixing color, dipping, predrying with hot air, samming, performing other pretreatment, further performing vacuum microwave two-stage drying, and pouring oil and baking to obtain the leisure taro puffed crisp chips. The taro crisp chips prepared by the production process provided by the invention are fragrant, crumbly, crisp, nutritional and delicious and are easy to be digested and absorbed by human bodies.

Description

1. Technical field [0001] The invention relates to a production process of leisure taro puffed crisp chips and a product thereof, belonging to the field of deep processing of agricultural products. 2. Background technology [0002] taro( Colocasia esculenta (L). Schott), also known as taro, is a member of the genus Taro (Araceae) Colocasia Schott) is a perennial monocotyledonous herbaceous hygrophyte, which originates in tropical swamp areas such as China, India, and the Malay Peninsula, and has been cultivated in my country for more than 2,000 years. In my country, taro is mainly produced in Fujian, Guangdong, Guangxi, Zhejiang, Jiangsu, Hunan, Jiangxi, Sichuan, Shandong and other places. The main producing areas of Jiangsu are Taizhou, Nantong and Changzhou. For example, the main varieties of taro in Xinghua City of Taizhou are Longxiang taro has a planting area of ​​nearly 200 million mu, with an annual output of more than 30 million kilograms of Longxiang taro, ran...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L19/18
Inventor 刘春泉张钟元魏秋雨李大婧肖亚冬刘庆峥
Owner XINGHUA LIANFU FOODS
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