Preparation method of non-fried puffed Hanfu apple crisp slices

The technology of a cold-rich apple and its production method is applied in the directions of food preparation, food forming, food science, etc., which can solve the problems of heavy loss of nutrients, low quality, long production cycle, etc. Small, puffing and low energy consumption

Active Publication Date: 2015-09-02
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Hot air drying is to use flowing hot air to heat and dry apple slices. The advantages are simple operation and low cost. The disadvantage is that the produced apple crisps are obviously browned, the quality is not high, the loss of nutrients is heavy, and the production cycle is long;
[0005] Microwave drying, the direction of heat conduction inside the material, the direction of temperature gradient and the direction of water vapor migration will be consistent during microwave drying, and the water evaporates relatively quickly. Mushy, poor texture and flavor;
[0006] Vacuum freeze-drying freezes the material below the eutectic point temperature, and removes the moisture in the material through sublimation under low pressure. The advantage is that the product structure is greatly maintained and the nutritional loss is small. The disadvantage is that the production cycle is long and energy consumption is high. Expensive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Firstly, select Hanfu apples with round and plump fruits, no pests and mechanical damage, rinse the selected Hanfu apples with clean water, peel and core the cleaned apples, slice them into slices with a thickness of 8mm, and then put them into Mass ratio 0.5% citric acid, 0.5% vitamin C and 0.1% NaHSO 3 Soak in the mixed aqueous solution for 30 minutes to protect the color. Put the Hanfu apple slices into an ultra-low temperature freezer after color protection, and freeze them at -70°C for 6 hours. Put the frozen Hanfu apple slices into 30% maltose In the alcohol aqueous solution, boil for 20 minutes under the condition of 80 ℃, take out, spread out on the tray, send it into the drying box, set the drying temperature to 70 ℃, and the drying time to 4 hours, take out the dried Hanfu apple slices, and put them in the Place in a closed container for 8 hours for equal humidity, put the Hanfu apple slices after equalization into the expansion tank, heat to 85°C, and the exp...

Embodiment 2

[0025] Firstly, select the Hanfu apples that are round and plump, free of pests and mechanical damage, rinse the selected Hanfu apples with clean water, peel and core the cleaned apples, slice them into slices with a thickness of 9mm, and then put them into Mass ratio 0.5% citric acid, 0.5% vitamin C and 0.1% NaHSO 3 Soak in the mixed aqueous solution for 30 minutes to protect the color. Put the Hanfu apple slices into an ultra-low temperature freezer after color protection, and freeze them at -75°C for 5 hours. Put the frozen Hanfu apple slices into 35% maltose In the alcohol aqueous solution, boil for 15 minutes under the condition of 85 ℃, take out, spread out on the tray, send it into the drying box, set the drying temperature at 75 ℃, and the drying time for 3.5 hours, take out the dried Hanfu apple slices, Place in a closed container for 8 hours for equal humidity, put the Hanfu apple slices after equal humidity into the puffing tank, heat to 90°C, the puffing pressure i...

Embodiment 3

[0027] Firstly, select the Hanfu apples with round and plump fruit shape, no pests and mechanical damage, rinse the selected Hanfu apples with clean water, peel and core the cleaned apples, slice them with a thickness of 10mm, and then put them into Mass ratio 0.5% citric acid, 0.5% vitamin C and 0.1% NaHSO 3 Soak in the mixed aqueous solution for 30 minutes to protect the color, put the Hanfu apple slices in the ultra-low temperature freezer after color protection, freeze at -80°C for 4 hours, put the frozen Hanfu apple slices into 40% maltose In the alcohol aqueous solution, boil for 10 minutes under the condition of 90 ℃, take out, spread out on the tray, send it into the drying box, set the drying temperature at 80 ℃, and the drying time for 3 hours, take out the dried Hanfu apple slices, and put them in Place in a closed container for 8 hours for equal humidity, put the Hanfu apple slices after equal humidity into the expansion tank, heat to 95°C, and the expansion pressu...

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PUM

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Abstract

The invention relates to a preparation method of non-fried puffed Hanfu apple crisp slices. The preparation method of the non-fried puffed Hanfu apple crisp slices comprises the following steps: taking fresh Hanfu apples which are not damage by disease and insects as raw material, peeling, denucleating, slicing and carrying out color fixation, then freezing Hanfu apple slices at ultralow temperature and boiling the Hanfu apple slices with sugar, pre-drying the Hanfu apple slices after finishing boiling of the Hanfu apple slices with sugar, samming the apple slices, then puffing and drying with variable temperature and pressure difference, and finally preparing the non-fried puffed Hanfu apple crisp slices. The non-fried puffed Hanfu apple crisp slices prepared by adopting the method are different from fried apple crisp slices and vacuum low-temperature fried apple crisp slices and are relatively high in nutritive value; meanwhile, the preparation method of the non-fried puffed Hanfu apple crisp slices is simple in process, convenient to operate and low in cost.

Description

technical field [0001] The invention relates to a method for making non-fried puffed Hanfu apple chips. Background technique [0002] Hanfu apple means "cold-resistant Fuji". It is a cold-resistant variety bred through hybridization. The male parent is Fuji and the female parent is Toko. Hanfu Apple was successfully bred by Shenyang Agricultural University in 1978. Hanfu apple has both the advantages of its male parent and female parent. Its quality has been recognized as second only to Red Fuji apple, and it has better cold resistance than Red Fuji apple. Hanfu apple was approved as a new variety in 1998, and it was planted in a large area in Liaoning Province. The cultivated area expanded rapidly. The output in 2015 is expected to reach more than 1 million tons. However, the apple processing industry in Liaoning Province started relatively late, and the market Compared with the single products recognized by consumers, the deep processing of apples still has a lot of room...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23P1/14A23L19/00
Inventor 李斌孟宪军丑述睿张家臣
Owner SHENYANG AGRI UNIV
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