A kind of sulfur-free pear chips and preparation method thereof

A technology for pear slices and chips, which is applied in the fields of sulfur-free pear chips and its preparation, pear chips and its preparation, can solve the problems of nutrient loss and slow drying rate, achieve less nutrient loss, convenient operation, The effect of maintaining color quality

Active Publication Date: 2017-07-28
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

The blanching or freeze-thawing process in the traditional fruit and vegetable chip processing technology, the loss of nutrients during the processing process, and the drying rate is slow

Method used

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  • A kind of sulfur-free pear chips and preparation method thereof
  • A kind of sulfur-free pear chips and preparation method thereof
  • A kind of sulfur-free pear chips and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1, the preparation of sulfur-free pear chips

[0052] The schematic flow sheet of preparation method of the present invention is as figure 1 shown.

[0053] 1. Preparation of sulfur-free pear chips

[0054] (1) Pretreatment of pears:

[0055] 1) Fruit selection and cleaning: select nine-ripe Fengshui pears, remove damaged, deformed and pest-infested fruits, and then clean them;

[0056] 2) Peeling and core removal: manually or mechanically remove the skin and core from the pears cleaned in step (1);

[0057] 3) Slicing: the pear pulp after the peeling and pitting in step (2) is axially cut into 1 / 4 round slices with a thickness of 6 mm through a slicer to obtain sliced ​​pears.

[0058] (2) Ultra-high pressure treatment: The pear slices obtained in step (1) were subjected to ultra-high pressure treatment at a pressure of 500 MPa and a temperature of 25° C., and the processed pear slices were obtained after treatment for 5 minutes.

[0059] (3) Pre-drying...

Embodiment 2

[0108] Embodiment 2, the preparation of sulfur-free pear chips

[0109] The preparation method of sulfur-free pear chips in the present embodiment is the same as the step in Example 1, except that:

[0110] The slice thickness of pear slice is 7mm in the step (1);

[0111] The pressure of the ultra-high pressure treatment in the step (2) is 550MPa, and the treatment time is 2.5min;

[0112] The pre-drying in step (3) adopts vacuum drying, the drying temperature is 65° C., the vacuum degree is 0.004 MPa, the time is 60 min, and the pre-drying is carried out until the mass moisture content is 45%;

[0113] In the step (4), the variable temperature and pressure difference puffing and drying, the temperature in the puffing tank is 90°C, and the high-pressure gas is not filled, and the step (4) is repeated 3 times;

[0114] The vacuum drying pressure in step (5) is 0.002MPa, and the number of times of dehumidification is 3 times.

[0115] Such as Figure 5 Shown is the appearan...

Embodiment 3

[0118] Embodiment 3, the preparation of pear chips without sulfur

[0119] The preparation method of sulfur-free pear chips in the present embodiment is the same as the step in Example 1, except that:

[0120] The pressure of ultra-high pressure treatment in step (2) is 400MPa, and the treatment time is 6min;

[0121] The pre-drying in step (3) adopts medium and short-wave infrared drying, the drying temperature is 65 ° C, the time is 40 min, and the pre-drying is until the mass moisture content is 35%;

[0122] In step (4), the temperature and pressure difference are expanded and dried, and the temperature in the expanded tank is 90°C. Fill the expansion tank with high-pressure air to increase the pressure of the expansion tank to 0.2MPa. Expanding and drying repeated operation 2 times;

[0123] Step (5) The pressure of vacuum drying is 0.002MPa, and the number of dehumidification is 3 times;

[0124] The packaging in the step (6) post-processing adopts polyethylene packa...

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Abstract

The invention discloses a preparation method of sulfur-free pear chips. The method includes the following steps: (1) slicing the pears and then super-high pressure treatment to obtain treated pear slices; (2) pre-drying the treated pear slices to obtain pre-dried pear slices; (3) pre-drying the pear slices The pear slices are placed in the puffing tank after the temperature rise, and puffing and drying are carried out with variable temperature and pressure difference, that is, the puffing tank is pressurized and pressure maintained, and then the pressure of the puffing tank is relieved; That is, the puffed pear chips are obtained; (4) the puffed pear chips are vacuum-dried in the puffing tank to obtain the sulfur-free pear chips. The invention has the following advantages: it can effectively inhibit the browning of the pear chips during the drying process, maintain the color and nutrient substance of the raw materials, and avoid the use of food additives such as sulfur dioxide; increase the puffing rate of the pear chips, improve the drying speed and The yield is increased; the production equipment used in the present invention is mature and the method is simple; the product has a crisp taste and is suitable for sweet and sour.

Description

technical field [0001] The invention relates to a pear crisp and a preparation method thereof, in particular to a sulfur-free pear crisp and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] In 2013, my country's pear production reached 16.26 million tons, accounting for 68.69% of the world's production. my country has a long history in the cultivation, edible and medicinal aspects of pears. "Food Materia Medica" edited by Li Gao in the Yuan Dynasty, "Compendium of Materia Medica" by Li Shizhen in the Ming Dynasty, "Supplements to the Compendium of Materia Medica" in the Qing Dynasty, "Medical Congzhong Lu" and "Materia Medica Congxin" by Wu Yiluo in the Qing Dynasty. And the dietotherapy and health care function of pear. By the end of the Qing Dynasty, the processing technology of medicinal pear preparations was quite mature, and the number of various single and compound prescriptions in various places was no ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00
CPCY02A40/924
Inventor 易建勇毕金峰周林燕刘璇陈芹芹吴昕烨唐璐璐
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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