Chocolate coated dried fruit and vegetable (crispy chip) and manufacturing method thereof

A technology of chocolate coating and production method, applied in the field of food processing

Inactive Publication Date: 2016-08-03
王凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dried fruits and vegetables (crisp chips) are rich in fiber. Further processing through chocolate coating can not only increase the variety of products, but also improve the taste of products. Related products have not yet been seen.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of freeze-dried dried apple slice of white chocolate coating and preparation method thereof, adopt following processing steps, and its components are counted by weight:

[0017] First select fresh and undamaged apples, wash them, peel, core and cut them into 5mm thick slices. After color protection treatment, they are vacuum frozen at a vacuum degree of 50Pa and an internal heating plate temperature of 60°C. Dry for 18 hours. Take 60 pieces of freeze-dried dried apple slices, spray 40 pieces of white chocolate syrup on one side, and the thickness of the chocolate coating is about 3 mm.

Embodiment 2

[0018] Embodiment 2: a kind of microwave-dried purple potato chips of chocolate coating and preparation method thereof, adopt following process steps, and its components are counted by weight:

[0019] First select the purple potato without rot and damage, wash it, peel it, and cut it into purple potato fries with a length of 4cm, a width of 0.6cm and a thickness of 0.6cm. After color protection, the microwave power is 2000W and the vacuum degree is - Under the condition of 80kPa, vacuum microwave drying is carried out for 50 minutes, and the moisture content of the product is controlled to about 5%. Take 70 portions of microwave-dried purple potato chips, stand the purple potato chips upright, and partially immerse them in 30 portions of chocolate syrup. The thickness of the chocolate coating is about 2 mm, and the substitute product is cooled and air-packed to obtain the finished product.

Embodiment 3

[0020] Embodiment 3: a kind of microwave drying lotus root chip of chocolate coating and preparation method thereof, adopt following processing steps, and its components are counted by weight:

[0021] First of all, the lotus roots that are not rotted and damaged are cleaned, cut into 4mm thick slices after de-sectioning, scalded with 0.1% citric acid water for color protection, and then soaked in seasoning for 30 minutes for seasoning. The seasoning composition is 35% Sugar, 20% Salt, 5% MSG, 40% Water. Then drained, placed on a plate, vacuum microwave dried for 40 minutes under the conditions of microwave power of 3000W and vacuum degree of -85kPa, and chocolate spraying was carried out when the moisture content was controlled at about 5%. Take seasoned dried lotus root chips as 80 parts, including 3 parts of flavoring agent, and 20 parts of cocoa butter substitute chocolate syrup. After spraying on one side, the thickness of the chocolate coating is about 1 mm. After cooli...

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PUM

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Abstract

The invention relates to a chocolate-coated dried fruit and vegetable (crisp chip) and a preparation method thereof. The components are calculated in parts by weight: 50-90 parts of dried fruits and vegetables (crisp chips), and 10-50 parts of chocolate pulp. The following process steps are adopted: select fresh and undamaged fruits and vegetables such as apples, strawberries, bananas, cucumbers, carrots, sweet potatoes, purple sweet potatoes, lettuce, lotus root, celery, etc. Color and other pretreatments, with or without seasoning treatment; then vacuum freeze-drying or vacuum microwave drying, control the moisture content to about 5%; immerse the dried fruits and vegetables (crisp chips) in chocolate syrup or spray on one side layer, and the thickness of the coating is 1-10mm; after cooling, carry out air-filled packaging to obtain the finished product. This will help improve the taste and flavor of high-fiber dried fruits and vegetables (crisps), and increase product diversity through further processing of dried fruits and vegetables (crisps), which will help increase the added value and market value of products.

Description

technical field [0001] The invention relates to a chocolate-coated dried fruit and vegetable (chip) and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Dried fruits and vegetables (chips) prepared by vacuum freeze-drying or vacuum microwave drying can retain the original color, flavor, shape, vitamins, proteins and other nutrients of fruits and vegetables to a large extent. Since the whole process does not need to add any preservatives and additives, the obtained products are nutritious and rich in fiber, so freeze-dried dried fruits and vegetables (chips) are considered to be a green and healthy food, suitable for all ages, with good market prospects. At present, the dried fruits and vegetables (chips) products on the market are mostly the initial products obtained after freeze-drying, or only have a certain seasoning treatment during the processing process, and the product has a rough taste and a single tast...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23P20/17A23P20/18
CPCA23V2002/00
Inventor 王凤
Owner 王凤
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