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Preparation method of convenient fruit crisp

A fruit crisp and convenient technology, which is applied in the field of the preparation of convenient fruit crisps, achieves the effects of avoiding the loss of nutrients, having a wide range of application and being beneficial to large-scale production.

Inactive Publication Date: 2015-11-11
四川江茂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it should be noted that different foods require different freeze-drying processes. This method is only for the freeze-drying method of lemon slices, and there are limitations in the freeze-drying of other foods, so it needs to be targeted according to different foods. different freeze-drying processes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation method of instant fruit cake, described method comprises the steps:

[0031] A. After cleaning the fresh and non-rotten fruits, they are sterilized, cleaned, peeled, and pedicled in sequence. After being crushed by a 200-mesh pulverizer, they are filtered to obtain fruit pulp, which is set aside; the fruit is strawberries;

[0032] B, adding 1% inulin, 8% natural fructose syrup, 5% white granulated sugar, 0.1% natural lemon juice to the fruit pulp obtained in step A, after adjusting its sugar-acid ratio to be 55, then carry out homogenization treatment to obtain Mixed material, spare;

[0033] C. Pour the mixed material prepared in step B into the mold tray, and then obtain the instant fruit cake by vacuum freeze-drying. The vacuum freeze-drying includes pre-cooling, quick-freezing, sublimation drying, and analysis drying in sequence.

[0034] Moisture measurement of the present embodiment fruit cake, its moisture content is 3.6%.

Embodiment 2

[0036] A kind of preparation method of instant fruit cake, described method comprises the steps:

[0037] A. After cleaning the fresh and non-rotten fruit, carry out sterilization, cleaning, peeling, and peduncle treatment successively. A 300-mesh pulverizer is pulverized and then filtered to obtain fruit pulp for subsequent use; the fruits in this embodiment are mixed with kiwi, strawberry, and orange;

[0038] B. Add 3% inulin, 11% natural fructose syrup, 8% white granulated sugar, and 0.5% natural lemon juice to the fruit pulp obtained in step A, adjust its sugar-acid ratio to 50, and then carry out homogenization to obtain Mixed material, spare;

[0039] C. Pour the mixed material prepared in step B into the mold tray, and then obtain the instant fruit cake by vacuum freeze-drying. The vacuum freeze-drying includes pre-cooling, quick-freezing, sublimation drying, and analysis drying in sequence.

[0040] Moisture measurement of the present embodiment fruit cake, its moist...

Embodiment 3

[0042] A kind of preparation method of instant fruit cake, described method comprises the steps:

[0043] A. After cleaning the fresh and non-rotten fruits, they are sterilized, cleaned, peeled, and pedicled in turn. They are pulverized by a 400-mesh pulverizer and filtered to obtain fruit pulp for later use; fruits are mixed with blueberries, oranges, peaches, mangoes, and apples. , beating separately and then mixing;

[0044] B. Add 5% inulin, 15% natural fructose syrup, 10% white granulated sugar, and 1% natural lemon juice to the fruit pulp obtained in step A, adjust its sugar-acid ratio to be 45, and then carry out homogenization to obtain Mixed material, spare;

[0045] C. Pour the mixed material prepared in step B into the mold tray, and then obtain the instant fruit cake by vacuum freeze-drying. The vacuum freeze-drying includes pre-cooling, quick-freezing, sublimation drying, and analysis drying in sequence.

[0046] Moisture measurement of the present embodiment fr...

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Abstract

The invention provides a preparation method of a convenient fruit crisp. The method comprises the following steps: pre-processing fruits, smashing and pulping the pre-processed fruits, adding inulin, natural fructose syrup, white granulated sugar and natural lemon juice into the prepared fruit pulp for mixing, then, performing homogenization treatment to obtain mixed materials, finally, pouring the mixed materials into a mould pallet, and performing vacuum freeze-drying, so as to obtain the convenient fruit crisp. According to the invention, after being made into fruit pulp and added with other raw material specific components, fruits are made into the novel fruit crisp food convenient to eat through the vacuum freeze-drying method for the first time, so that the varieties of fruit products in the market are enriched; the fruit crisp prepared by the preparation method has the advantages that nutritional ingredients in fruits are prevented from losing furthest, the color and taste are not damaged, and the problem that the flavor of the fruit product is changed due to the adoption of the conventional preparation technology is solved; besides, the fruit crisp prepared by the preparation method is low in content, light in weight, easy for storage, and convenient to transport and carry.

Description

technical field [0001] The invention relates to the technical field of instant food processing, in particular to a preparation method of instant fruit crisps. Background technique [0002] All kinds of food have different nutritional characteristics, and they must be properly matched to obtain comprehensive nutrition and achieve balanced nutrition. Our country's traditional eating habits are relatively reasonable and have great advantages; mainly grains, supplemented by vegetables and fruits, low in sugar and high in fiber. But as the economy develops and life improves, people tend to eat more animal foods. The fat and energy provided by this Westernized or affluent diet is associated with a higher incidence of cardiovascular disease, hyperlipidemia, diabetes, and obesity. To change all these to achieve balanced nutrition for the human body, we should change the dietary structure, eat more fruits, vegetables, whole grains, and eat meat in moderation. There are many kind...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 苏辉唐宁黄俐
Owner 四川江茂食品有限公司
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