Unlock instant, AI-driven research and patent intelligence for your innovation.

A kind of ready-to-eat peach gum puffed crisp and preparation method thereof

A technology of puffed chips and puffed chips, which is applied in the field of instant puffed peach gum chips and its preparation, can solve the problems of high water content, lower health level and dietary health effects, and achieve lower blood sugar, shorten frying time, and improve The effect of fitness level

Inactive Publication Date: 2017-11-17
XIANGNAN UNIV
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The products of the above two technical solutions are jelly-type snack foods. Although they have a good taste or flavor, they have a high water content. In order to ensure a proper shelf life, a large amount of food additives need to be added, thereby reducing the overall health of the product Levels and dietary health effects

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method for instant peach gum puffed chips, comprising the following process steps: peach gum pretreatment, deployment, injection molding and shaping, frying and puffing, cooling, and packaging; the frying puffing adopts high-pressure high-temperature-negative pressure low-temperature continuous oil Frying and puffing, the specific method is as follows: put the peach gum pre-puffed slices into the fryer, the first stage adopts high-pressure high-temperature frying and puffing, that is, control the high pressure in the fryer to 0.20-0.30Mpa, and fry it in the oil at a temperature of 120-150°C. Fry for 2-4 minutes; the second stage adopts negative pressure low-temperature frying and puffing, that is, open the pressure relief valve of the fryer to release the pressure to break the high pressure in the pot, then close the pressure relief valve, and vacuum to control the vacuum degree in the fryer to 0.085-0.095 Mpa, fry at a temperature of 70-85°C for 2-4 minute...

Embodiment 2

[0025] A preparation method for instant peach gum puffed chips, comprising the following process steps: peach gum pretreatment, deployment, injection molding and shaping, frying and puffing, cooling, and packaging; the frying puffing adopts high-pressure high-temperature-negative pressure low-temperature continuous oil Frying and puffing, the specific method is as follows: put the peach gum pre-puffed slices into the fryer, the first stage adopts high-pressure and high-temperature frying puffing, that is, control the high pressure in the fryer to 0.20Mpa, and fry at a temperature of 120°C for 4 minutes; The second stage adopts negative pressure low-temperature frying and puffing, that is, open the pressure relief valve of the fryer to release the pressure to break the high pressure in the pot, then close the pressure relief valve, and vacuum the vacuum to control the vacuum degree in the fryer to 0.085-0.095Mpa, at a temperature of 85°C Fry for 2 minutes; after the negative press...

Embodiment 3

[0027] A preparation method for instant peach gum puffed chips, comprising the following process steps: peach gum pretreatment, deployment, injection molding and shaping, frying and puffing, cooling, and packaging; the frying puffing adopts high-pressure high-temperature-negative pressure low-temperature continuous oil Frying and puffing, the specific method is as follows: put the peach gum pre-puffed slices into the fryer, the first stage adopts high-pressure and high-temperature frying puffing, that is, control the high pressure in the fryer to 0.30Mpa, and fry at a temperature of 150°C for 2 minutes; The second stage uses negative pressure low-temperature frying and puffing, that is, the fryer is released to remove the high pressure in the fryer, and then vacuumed to control the vacuum degree in the fryer to 0.085-0.095Mpa, frying at a temperature of 70°C for 4 minutes; negative pressure and low temperature frying After puffing, vacuum deoiling is carried out while keeping t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses an instant peach gum puffed crisp and a preparation method thereof, comprising the following process steps: peach gum pretreatment, preparation, injection molding, frying and puffing, cooling and packaging; the frying and puffing adopts high pressure and high temperature- Negative pressure low temperature continuous frying and puffing. The invention uses peach gum as the main raw material, and adopts high-pressure, high-temperature-negative-pressure, low-temperature continuous frying and puffing to prepare peach gum puffed crisps with low oil content and nutrition and health, especially the prepared peach gum puffed crisps have unique flavor and taste, and Because peach gum contains arabinose, a functional factor that can help lose weight and lower blood sugar, it greatly improves the health level of fried puffed products.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to instant puffed peach gum chips and a preparation method thereof. Background technique [0002] Peach gum, also known as peach oil, peach fat, peach blossom tears, peach gum, peach condensate, is a kind of wound caused by the rose plant peach or mountain peach, or under the action of external force. A solid resin dried in the sun. Peach gum is pink or light yellow to yellowish brown translucent solid block, smooth in appearance, generally can only be swollen, not easy to dissolve completely, the aqueous solution is viscous, it is a polysaccharide substance, and its main components are arabinose, galactose, Rhamnose, α-glucuronic acid, etc. also contain a small amount of protein. Its nature and taste are sweet and bitter, flat, and non-toxic. It is mainly used for stone stranguria, blood stranguria, and dysentery. Modern research shows that peach gum has the fu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23P30/10
Inventor 刘晶冯纪南杨德俊邓斌
Owner XIANGNAN UNIV