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Processing method of crispy carrot strips

A processing method and carrot technology, applied in the field of food processing, can solve the problems of insignificant color protection effect, and achieve the effects of suitable sweetness, crisp taste and easy control.

Inactive Publication Date: 2015-04-22
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

Common color protection methods in carrot processing include blanching, adding color protection agents (such as vitamin C, citric acid), etc., but these methods have no obvious color protection effect in carrot crisp processing

Method used

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  • Processing method of crispy carrot strips
  • Processing method of crispy carrot strips
  • Processing method of crispy carrot strips

Examples

Experimental program
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Effect test

Embodiment 1

[0033] Embodiment 1, the processing of crisp carrot strip 1

[0034] (1) Cleaning, peeling and cutting of raw materials: wash carrots with water to remove surface dirt. Remove the carrot epidermis with a thickness of 1 mm, then cut the carrot into carrot segments of 4 cm, and then vertically quarter and cut into four pieces to obtain carrot sticks with a thickness of about 0.7 cm;

[0035] (2) Soak the sliced ​​carrot sticks in step (1) in hot water at a temperature of 95°C for 3 minutes, then rinse with cold water at 25°C to cool, drain and set aside;

[0036] (3) Pretreatment: deep-freeze the carrot strips after blanching in step (2), the temperature is -60°C, the time is 4h, and the mass concentration of boiling (100°C) maltose syrup is 40% maltose syrup The solution was precooked for 20 minutes, wherein the mass ratio of the carrot sticks to the maltose syrup solution with a mass concentration of 40% of the maltose syrup was 1:3 to obtain pretreated carrot sticks;

[003...

Embodiment 2

[0039] Embodiment 2, the processing of crisp carrot strip 2

[0040] (1) Cleaning, peeling and cutting of raw materials: wash carrots with water to remove surface dirt. Remove the carrot epidermis with a thickness of 1 mm, then cut the carrot into carrot segments of 4 cm, and then vertically quarter and cut into four pieces to obtain carrot sticks with a thickness of about 0.7 cm;

[0041] (2) Soak the sliced ​​carrot sticks in step (1) in hot water at a temperature of 95°C for 3 minutes, then rinse with cold water at 23°C to cool, drain and set aside;

[0042] (3) Pretreatment: deep-freeze the carrot strips after blanching in step (2), the temperature is -60°C, the time is 4h, and then under the condition of 50°C water bath insulation, the mass concentration of maltose syrup is 40%. Soaking in maltose syrup solution for 2 hours, wherein the mass ratio of the carrot sticks to the maltose syrup solution with a mass concentration of 40% of the maltose syrup is 1:3 to obtain pre...

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Abstract

The invention provides a processing method of crispy carrot strips. The processing method comprises the following steps: treating carrots into carrot strips; blanching the carrot strips, cooling and then draining; deeply freezing the carrot strips for 3-5 hours at the temperature of -60 DEG C, and pre-boiling for 10-30 minutes by using a 40% malt syrup solution at the temperature of 90-110 DEG C; or deeply freezing the carrot strips for 3-5 hours at the temperature of -60 DEG C, and then dipping for 1-3 hours by using the 40% malt syrup solution at the temperature of 40-60 DEG C; carrying out hot-air drying and samming; and puffing and drying to obtain crispy carrot strips. The processing method provided by the invention is short in time consumption, low in price, simple in operation and easy to control. By combination of deep freezing and malt syrup treatment, the original color of the carrots can be retained to a greater extent, the taste and the sweetness are proper, and the fragrance is pleasant; and simultaneously, the crispy carrot strips are loose and ordered in internal structure, relatively good in crispiness and relatively good in puffing degree.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method for carrot crisps. Background technique [0002] Carrot belongs to Umbelliferae plant, rich in nutrition, suitable for all ages, and enjoys the reputation of "earth ginseng" in China. In addition to containing carbohydrates, cellulose, protein and other seven nutrients that can meet the needs of the human body, it is also rich in carotenoids, of which β-carotenoids have the highest content, which can reach about 80%. Natural functional ingredients are also an important source of vitamin A needed by the human body. In terms of health care functions, it has the functions of anti-oxidation, improving the body's immunity, promoting growth and development, and protecting eyesight. [0003] The traditional carrot production method is mainly to process carrot juice and extract carotenoids from it, but in the process of processing, the utilization rate of ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/09A23L29/30
CPCA23L3/36A23L3/40A23V2002/00
Inventor 陈芹芹毕金峰赵悦周林燕吴昕烨毕延娣
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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