Preparation method of kumquat chips

A technology of kumquat and crisp chips, which is applied in the field of preparation of kumquat chips, can solve problems such as long drying time, shrinkage of kumquat slices, and bad taste, so as to reduce drying time, prevent shrinkage, and reduce peeling. Golden color bright effect

Active Publication Date: 2018-03-23
阳朔遇龙河生态农业发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The above-mentioned method (1) is to use high-concentration sugar for preservation, and the products made are not suitable for the elderly, children and people with diabetes; methods (2) and (3) take a long time to dry, generally 24 hours. Hours or more, and the dried kumquat slices will shrink and change color, the quality will be different, and the taste will not be good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) material selection: select kumquats that are fully mature, without cracks, without pests and diseases, and without serious mechanical damage as raw materials;

[0034] (2) Cleaning: With the kumquat selected in step (1), clean the dirt attached to the surface of the kumquat with running water and drain the surface moisture;

[0035] (3) Slicing: the kumquat after step (2) is cleaned, is cut into the fruit piece that thickness is 4~6mm with slicer;

[0036] (4) Pretreatment: the kumquat slices obtained in step (3) are spread on bamboo or stainless steel screens, and the kumquat slices do not overlap each other, and the fruit slices are cleaned with hot steam, the temperature is controlled at 200 ° C, and the time is 50s;

[0037] (5) Two-step vacuum drying: put the kumquat slices pretreated in step (4) in the drying bin of the vacuum freezer dryer, turn on the vacuum pump to make the vacuum degree in the machine reach 70Pa, and dry for the first time: turn on Tempe...

Embodiment 2

[0040] (1) material selection: select kumquats that are fully mature, without cracks, without pests and diseases, and without serious mechanical damage as raw materials;

[0041] (2) Cleaning: With the kumquat selected in step (1), clean the dirt attached to the surface of the kumquat with running water and drain the surface moisture;

[0042] (3) Slicing: the kumquat after step (2) is cleaned, is cut into the fruit piece that thickness is 4~6mm with slicer;

[0043] (4) Pretreatment: stack the kumquat slices obtained in step (3) on a bamboo or stainless steel screen, and the stacked thickness of the kumquat slices is 5cm, then quickly place them in an environment of -20°C, and freeze for 10h;

[0044] (5) Two-step vacuum drying: put the kumquat slices pretreated in step (4) in the drying chamber of the vacuum freezer dryer, turn on the vacuum pump to make the vacuum degree in the machine reach 100Pa, and dry for the first time: turn on the temperature Heater, set the tempera...

Embodiment 3

[0047] (1) material selection: select kumquats that are fully mature, without cracks, without pests and diseases, and without serious mechanical damage as raw materials;

[0048] (2) Cleaning: With the kumquat selected in step (1), clean the dirt attached to the surface of the kumquat with running water and drain the surface moisture;

[0049] (3) Slicing: the kumquat after step (2) is cleaned, is cut into the fruit piece that thickness is 4~6mm with slicer;

[0050] (4) Pretreatment: Spread the kumquat slices obtained in step (3) on bamboo or stainless steel sieves, and the kumquat slices do not overlap each other, and the fruit slices are cleaned with hot steam, the temperature is controlled at 300 ° C, and the time is 40s;

[0051](5) Two-step vacuum drying: put the kumquat slices pretreated in step (4) in the drying bin of the vacuum freezer dryer, turn on the vacuum pump to make the vacuum degree in the machine reach 130Pa, and dry for the first time: turn on Temperatur...

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Abstract

The invention discloses a preparation method of kumquat crisps, which is composed of the following steps: (1) material selection; (2) cleaning; (3) slicing; (4) kumquat slices obtained in step (3) using The fruit slices are frozen for pretreatment; (5) the kumquat slices pretreated in step (4) are subjected to two-step vacuum drying, and the vacuum degree is 100 ± 30Pa; initial drying: temperature 40~50°C, time 3 hours; two Secondary drying: the temperature is controlled at 60-70°C, and the kumquat slices are dried until the moisture content of the kumquat slices is ≤10%, and the finished product is obtained. The invention can keep the original color and aroma of the fresh kumquat, has a crispy taste, and is beneficial to long-term storage and long-distance transportation.

Description

technical field [0001] The invention relates to a preparation method of kumquat chips, belonging to the technical field of food processing. Background technique [0002] Kumquat, also known as golden bomb, kumquat, foreign milk orange, milk orange, golden date, golden elixir, horse water orange, kumquat, and crispy orange, is an evergreen shrub of Rutaceae kumquat, native to southern my country. Guangdong, Guangxi, Fujian and Zhejiang have been cultivated for more than 1,700 years. [0003] Kumquat is juicy and delicious, and its characteristic is that the peel and pulp can be eaten together. Kumquat fruit is rich in vitamin A, which can prevent pigmentation, improve skin luster and elasticity, slow down aging, prevent skin sagging and wrinkling, prevent vascular disease and cancer, regulate qi and relieve cough, invigorate stomach, reduce phlegm, prevent asthma and bronchial tubes inflammation. In addition, kumquat pulp also contains vitamin P, which is an important nutri...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00
Inventor 刘玉芳林强轩林朝赐林国轩罗小梅梁月超郭春雨
Owner 阳朔遇龙河生态农业发展有限责任公司
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