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Processing method of puffed pachyrhizus food

A processing method and a technology for puffing jicama, which are applied in the processing field of puffed jicama food, can solve the problems of high equipment input cost, complicated processing technology, damage to the nutritional components and flavor of jicama, and maintain the nutritional components and original flavor. , The effect of low equipment investment cost and simple process steps

Inactive Publication Date: 2015-05-20
JIANGSU KAIYI INTELLIGENT SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing technology of these jicama foods is relatively complicated, and the cost of equipment investment is high, which destroys the nutritional content and flavor of jicama. Besides the preserved jicama fruit, the packaging of several other jicama foods needs to be opened with the help of auxiliary tools, which is not suitable for leisure. edible
So far, no relevant literature and research on puffed jicama products have been found in the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Wash and peel the high-quality fresh jicama, slice it, precook, pre-dry, wet it, and freeze it, then put it into the pressure difference puffing equipment for puffing and drying, and then you can get puffed jicama food after cooling.

[0017] The specific operation is as follows:

[0018] (1) Raw material pretreatment: take high-quality jicama as raw material, wash and peel the slices, the thickness of the slices is 4mm, put the jicama chips in boiling water for 10 minutes; then blow dry them at 80°C and 60°C respectively 120min and 60min; after cooling, it is subjected to equal humidity treatment, that is, the blast-dried raw materials are placed in a closed space for 30 hours, so that the moisture inside the raw materials is evenly distributed; after that, the wet raw materials are placed in the freezer for freezing 12h;

[0019] (2) Expansion treatment: preheat the expansion tank to 115°C, and evacuate the vacuum tank until the vacuum gauge is -0.1MPa; then, put the...

Embodiment 2

[0023] High-quality fresh jicama is cleaned and peeled, cut into strips, precooked, pre-dried, wetted, and frozen, then put into the pressure difference puffing equipment for puffing and drying, and puffed jicama food can be obtained after cooling.

[0024] The specific operation is as follows:

[0025] (1) Raw material pretreatment: Take high-quality jicama as raw material, wash and peel, cut into strips of 5×5×50mm, put the jicama strips in boiling water for 12 minutes; then cook them at 78°C and 63°C Blow drying for 110min and 75min respectively; after cooling, perform equal humidity treatment, that is, place the raw material after blast drying in a closed space for 48 hours, so that the moisture inside the raw material is evenly distributed; after that, put the wet raw material into the Freeze in the freezer for 24 hours;

[0026] (2) Expansion treatment: preheat the expansion tank to 110°C, and evacuate the vacuum tank until the vacuum gauge is -0.09MPa; then, put the pr...

Embodiment 3

[0030] Wash and peel the high-quality fresh jicama, slice it, precook, pre-dry, wet it, and freeze it, then put it into the pressure difference puffing equipment for puffing and drying, and then you can get puffed jicama food after cooling.

[0031] The specific operation is as follows:

[0032] (1) Raw material pretreatment: take high-quality jicama as raw material, wash and peel the slices, the thickness of the slices is 5mm, put the jicama chips in boiling water for 15 minutes; then blow dry them at 75°C and 65°C respectively 130min and 80min; after cooling, it is subjected to equal humidity treatment, that is, the blast-dried raw materials are placed in a closed space for 24 hours, so that the moisture inside the raw materials is evenly distributed; after that, the wet raw materials are placed in the freezer for freezing 30h;

[0033] (2) Expansion treatment: preheat the expansion tank to 120°C, and evacuate the vacuum tank until the vacuum gauge is -0.08MPa; then, put th...

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Abstract

The invention relates to the field of food processing, and in particular relates to a processing method of a puffed pachyrhizus leisure food. The puffed pachyrhizus food is prepared by virtue of a differential pressure puffing technology through the following steps: puffing a pachyrhizus raw material which is sequentially subjected to cleaning and peeling, slicing or shredding, pre-boiling, pre-drying, samming and freezing in a puffing tank, then drying the pachyrhizus raw material in a vacuum environment and cooling the pachyrhizus raw material so as to obtain the puffed pachyrhizus food. By virtue of the differential pressure puffing technology, the method disclosed by the invention is simple in processing technique; the prepared pachyrhizus product is crisp and delicious, and the nutritional ingredients and flavor of the pachyrhizus are maintained; and the pachyrhizus food is suitable for being eaten as a leisure food.

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to a processing method for leisure puffed jicama food. Background technique [0002] Jelly potato (scientific name: Pachyrhizus erosus), also known as kudzu, sand cool, jicama, sweet potato, soil melon, radish fruit, ground radish, peeling potato, is a herbaceous vine of the leguminous genus Jicama. Native to tropical America, it is now widely distributed in the tropical regions of the Eastern Hemisphere, and is commonly cultivated in the provinces of southwestern China. [0003] At present, the research on the processing of jicama mainly includes canned food, fruit wine, beverage, preserved fruit and so on. For example, "Food Science" 2008, Volume 29, Issue 9, Pages 716-718, Huang Qun et al. "Research on the Production Process and Stability of Cold Potato Milk Beverage" conducted research on the production process and stability of cold potato milk drink; In 2010, Qin Jie, a gradua...

Claims

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Application Information

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IPC IPC(8): A23L1/216A23P1/14A23L19/12
Inventor 孙芳江水泉孙通陈杰张凯杰
Owner JIANGSU KAIYI INTELLIGENT SCI & TECH
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