Production process of puffed fruit-vegetable slices

A production process, the technology of fruit and vegetable slices, applied in the field of production process of puffed fruit and vegetable slices, can solve the problems of easy breakage of fruit and vegetable slices, achieve the effects of improving appearance, improving heat transfer efficiency, and ensuring integrity

Inactive Publication Date: 2016-09-21
JIANGSU EFFORT TECH & DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a production process of puffed fruit and vegetable slices, which can improve the heat conduction efficiency and at the same time improve the problem that the fruit and vegetable slices are easily broken during packaging

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0012] Using apples as raw materials, after cleaning, slicing, and pre-dehydration, the water content of apple slices is controlled at 15%-30%;

[0013] Put the apple slices obtained in the above steps into a vacuum expansion tank, the temperature is controlled at 80 degrees, and the vacuum degree is -0.05MPA. When puffing, the apple slices are turned in the tank to make them heated evenly. When the temperature reaches 180 degrees, the vacuum degree increases to -0.15MPA, and the puffing time is 10-15 minutes;

[0014] After the puffing is completed, turn off the temperature controller, keep the vacuum device continuing to work, open the outlet of the vacuum expansion tank, and the puffed apple slices will directly enter the cooling tank connected to the vacuum expansion tank through a closed pipeline. The temperature in the cooling tank is 30 -40 degrees, the vacuum degree is -0.05—0.15MPA;

[0015] The cooled puffed apple slices are collected from the cooling tank for airti...

Embodiment approach 2

[0018] Using potatoes as raw materials, after washing, slicing, and pre-dehydration treatment, the water content of potato slices is controlled at 15%-30%;

[0019] Put the potato slices obtained in the above steps into a vacuum expansion tank, the temperature is controlled at 80 degrees, and the vacuum degree is -0.05MPA. When expanding, the potatoes are turned in the tank to make them heated evenly. As the expansion progresses, gradually increase the temperature To 180 degrees, the vacuum degree increases to -0.15MPA, and the puffing time is 10-15 minutes;

[0020] After the puffing is completed, turn off the temperature controller, keep the vacuum device working continuously, open the outlet of the vacuum expansion tank, and the puffed potato chips will directly enter the cooling tank connected to the vacuum expansion tank through a closed pipeline. The temperature in the cooling tank is 30 -40 degrees, the vacuum degree is -0.05—0.15MPA;

[0021] The cooled puffed potato ...

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PUM

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Abstract

The invention discloses a production process of puffed fruit-vegetable slices. The production process includes following steps: cleaning, slicing and pre-hydrating fruits and vegetables, and controlling water content to 15-30%; placing fruit-vegetable slices obtained in the above step in a vacuum puffing tank, stirring materials in the tank during puffing, gradually increasing temperature and vacuum degree during puffing, and controlling the temperature to 80-180 DEG C, the vacuum degree to -0.05-0.15 MPA and puffing time for 10-15 min; turning off a temperature controller, enabling a vacuumizing device to continue working, opening an outlet of the vacuum puffing tank, and enabling puffed fruit-vegetable slices to directly enter a cooling tank connected with the vacuum puffing tank through an airtight pipeline, wherein temperature in the cooling tank is 30-40 DEG C, and the vacuum degree is -0.05-0.15 MPA; collecting the puffed fruit-vegetable slices after being cooled well in the cooling tank, and performing airtight packaging. By using the production process, heat conduction efficiency can be improved, and the problem that fruit-vegetable slices are prone to breakage during packaging is improved.

Description

technical field [0001] The invention relates to a production process of puffed fruit and vegetable slices, belonging to the technical field of food production. Background technique [0002] At present, the common fruit and vegetable puffing mostly adopts static heat conduction, which has low heat conduction efficiency and long cycle. At the same time, due to the one-side heating of the static heat conduction material, there are defects of uneven heating and uneven puffing, which affect the appearance of the product. In addition, puffed fruits and vegetables After the sheet is cooled in the air, due to the sharp change in temperature, there is a phenomenon that it is easily broken during packaging. Contents of the invention [0003] The invention provides a production process of puffed fruit and vegetable slices, which can improve heat conduction efficiency and simultaneously improve the problem that the fruit and vegetable slices are easily broken during packaging. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00
Inventor 翟姗
Owner JIANGSU EFFORT TECH & DEV
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