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Instant original taste pachyrhizus erosus crisp chip processing method

A processing method and technology of jicama, which is applied in the processing field of instant raw jicama chips, can solve problems such as difficult storage and transportation, economical income does not necessarily increase, and no process reports have been seen, so as to achieve easy chewing and digestion, and improve market competition The effect of low power and drying cost

Inactive Publication Date: 2015-11-25
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Jicama tubers are not easy to store and transport, and are easily rotten and deteriorated. At present, there is not much processing of them. Even if farmers have a high yield, the economy may not necessarily increase. Drying jicama is an important measure to ease sales pressure and extend its supply period.
And there is no ready-to-eat jelly crisp product without additives for sale in the market, and there is no report on its related technology

Method used

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  • Instant original taste pachyrhizus erosus crisp chip processing method
  • Instant original taste pachyrhizus erosus crisp chip processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Choose the ripe jicama with no pests and diseases, no damage, as the raw material, wash with tap water to remove the soil and impurities on the surface of the jicama, remove the skin and roots, and then use a slicer to cut into disc-shaped jicama chips with a thickness of 2mm. Immediately immerse in clean water, and freeze in a -40°C freezer for 1 hour. Place the frozen jicama chips on a microwave tray, and quickly ripen them with a power of 800W for 4 minutes, spread them in a single layer on the separator, place them in a blast drying oven at 65°C, and dry them until the moisture content on a wet basis is 5%. ~12%, after the product cools down, it is immediately packaged in a high-barrier food-grade aluminum foil composite bag to ensure the crispness of the product.

Embodiment 2

[0021] Select the ripe jicama with no pests, no damage, as the raw material, wash with tap water to remove the soil and impurities on the surface of the jicama, remove the skin and roots, and then use a slicer to cut into disc-shaped jicama chips with a thickness of 4mm. Immediately immerse in clean water, and then freeze in a -60°C freezer for 2 hours. Put the frozen jicama chips on a microwave plate, and quickly ripen them with 1000W power for 3 minutes, spread them on the separator in a single layer, put them in a blast drying oven at 75°C, and dry them until the moisture content on a wet basis is 5%~ 12%, after the product is cooled, it is immediately packaged in a high-barrier food-grade aluminum foil composite bag to ensure the crispness of the product.

Embodiment 3

[0023] Select the ripe jicama with no pests, no damage, as the raw material, wash with tap water to remove the soil and impurities on the surface of the jicama, remove the skin and roots, and then use a slicer to cut into disc-shaped jicama chips with a thickness of 6 mm. Immediately immerse in clean water, and then freeze in a -80°C freezer for 3 hours. Put the frozen jicama chips on a microwave plate, and quickly ripen them with 1000W power for 4 minutes, spread them on the separator in a single layer, put them in a blast drying oven at 90°C, and dry them until the moisture content on a wet basis is 5%~ 12%, after the product is cooled, it is immediately packaged in a high-barrier food-grade aluminum foil composite bag to ensure the crispness of the product.

[0024] Adopt sensory evaluation method to the original taste cold potato chips that embodiment 1-3 makes, from mouthfeel, form, smell, color and luster four aspects, and according to smell mouthfeel (40%), form (20%), ...

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PUM

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Abstract

The present invention discloses an instant original taste pachyrhizus erosus crisp chip processing method. The processing method uses pachyrhizus erosus as a raw material and the pachyrhizus erosus is subjected to selecting, cleaning, skin and root hair removing, slicing, and soaking, and the sliced and soaked pachyrhizus erosus is subjected to low-temperature freezing first and then microwave cooking and air blow drying to a wet base water content of 5%-12%, and thereby the instant original taste pachyrhizus erosus crisp chip is obtained. The prepared products are high in nutrient retention rate, full in shapes, free of fire burns, uniform in pale yellow color, sweet and crisp in taste, and is easy to be chewed, digested, and carried, so that eaters can enjoy the crisp chips anytime and anywhere. The products are free of any additives and have advantages of being natural, healthy, safe, etc. The preparation method is simple in operation, is healthy and environmentally protective, is low in operating costs, high in energy efficiency, and contributes to the deep processing of pachyrhizus erosus, and increases the added value of pachyrhizus erosus.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural products, and in particular relates to a processing method of ready-to-eat plain jicama chips. Background technique [0002] The jicama is also known as jicama, sweet potato, sage, etc., and belongs to the leguminous plant. Jicama is rich in nutrition, which is rich in nutrients such as water, sugar, vitamins and minerals. It is a mineral element such as potassium and calcium and V C good source of . Jicama generally matures in July to August. The edible part is the tuber, the skin is light yellow, the flesh is white, tender and juicy, sweet in taste, with a unique aroma and taste, and can be eaten fresh or used as a raw material for processing. Jicama is widely planted in Southwest my country and South China, and is a high-yield crop with a yield of 5000-6000kg per mu. Jicama tubers are not easy to store and transport, and are easily rotten and deteriorated. At present, there is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/015A23L19/10A23L5/20
Inventor 郭红英
Owner HUNAN AGRICULTURAL UNIV
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