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Method for producing fresh-eating jujube crisp slices

A technology of fresh jujube and crisp chips, which is applied in the field of fruit and vegetable food processing, can solve problems such as hindering the continuous production of fresh jujube chips, unfavorable health of consumers, and poor product color and quality, so as to maintain product color and shorten drying time. Time, color retention effect

Pending Publication Date: 2016-11-30
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional fruit and vegetable crisps are mostly fried puffed crisps. Frying at high temperature under normal pressure not only easily causes a large loss of nutrients such as Vc in the product, but also the color and quality of the product are poor, and the product has high oil content. , the frying process is also prone to produce harmful substances, which is not conducive to the health of consumers
In addition, hot-air drying and vacuum freeze-drying are also commonly used to process jujube crisps, but the hot-air drying time is long, the temperature is high, and the product quality is poor; although vacuum freeze-drying can well retain the color and nutrition of the product, the processing cycle is long. High energy consumption, low efficiency and high cost hinder the continuous production of fresh jujube chips

Method used

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  • Method for producing fresh-eating jujube crisp slices
  • Method for producing fresh-eating jujube crisp slices
  • Method for producing fresh-eating jujube crisp slices

Examples

Experimental program
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Embodiment 1

[0031] Embodiment 1: the processing method of microwave vacuum freezing and microwave vacuum puffing joint process production winter jujube chips (square):

[0032] (1) Raw material pretreatment: Select winter jujube from northern Shaanxi that has no pests, no rot and deterioration, and smooth skin, rinses with running tap water and drains, puts the rinsed winter jujube into a jujube peeling, pitting and beating machine for peeling, The pitting and beating are completed at one time, and 0.1% citric acid is added to protect the color before beating.

[0033] (2) Molding: Pour the winter jujube pulp into a square mold with a uniform thickness of 0.5 cm.

[0034] (3) Pre-freezing: put the winter jujube pulp into the mold in a -20°C refrigerator, and pre-freeze for 80 minutes.

[0035] (4) Microwave vacuum freezing: place the formed winter jujube slices in a microwave vacuum freeze dryer for preliminary drying and dehydration, the vacuum degree is 0.065KPa, the microwave power is...

Embodiment 2

[0038] Embodiment 2: the processing method of pear jujube chips (bar shape) produced by microwave vacuum freezing and microwave vacuum puffing joint process

[0039] (1) Raw material pretreatment: select pear jujubes with no pests, no rot and deterioration, and smooth skin, rinse with running tap water and drain, put the rinsed pear dates into the jujube peeling, pitting and beating machine for peeling, The pitting and beating are completed at one time, and 0.1% citric acid is added to protect the color before beating.

[0040] (2) Mould-filling: Pour the pear jujube pulp into a strip mold with a uniform thickness of 0.7 cm.

[0041] (3) Pre-freezing: put the winter jujube pulp into the mold in a -25°C refrigerator, and pre-freeze for 90 minutes.

[0042](4) Microwave vacuum freezing: put the formed pear jujube strips in a vacuum freeze dryer for preliminary drying and dehydration. The vacuum degree is 0.07KPa, the microwave power is 700W, the cold trap temperature is -40°C, ...

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Abstract

The invention discloses a method for producing fresh-eating jujube crisp slices and belongs to the technical field of fruit and vegetable food processing. According to the method, fresh-eating jujubes serve as a raw material; after being chosen and cleaned, the fresh-eating jujubes are peeled, enucleated and pulped in one time, protective color liquid is added in the pulping process for color protection; the fresh-eating jujube pulp is laid in a die at a thickness of 0.5-1 cm; after being pre-freezed, the fresh-eating jujube pulp undergoes microwave vacuum freezing drying to be dried and dehydrated, moisture is controlled to be 20-40%, microwave vacuum puffing is performed, and the water content of the finished products is below 10%. According to the method, dehydration and drying time is remarkably shortened, energy consumption is low, efficiency is high, original flavor and nutrient in the fresh-eating jujubes are reserved to be largest extent, and the products are yellow green in color, uniform in texture, crisp in taste and pleasant to the palate and are a natural oil-free fruit and vegetable leisure food conforming to the modern consumption requirements.

Description

technical field [0001] The invention relates to a method for producing fresh jujube crisps. The method specifically uses microwave vacuum freeze-drying followed by microwave vacuum puffing to produce fresh jujube crisps, which belongs to the technical field of fruit and vegetable food processing. Background technique [0002] Fresh jujube is rich in sugar, protein, crude fiber and minerals, especially rich in vitamin C, which has extremely high edible value and health value. It is one of the traditional fruits that are delicious and nutritious. Fresh jujube has a very short harvest period and high water content, so it is easy to rot in a short period of time, which affects its commodity value. In addition to fresh food, in order to increase the added value of products, most fresh dates are processed into jujube pulp, jujube wine, jujube juice and other products, but the types and quantities of the existing processed products are far from meeting the market demand. The fres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23P30/32
Inventor 王敏沈静汪有科
Owner NORTHWEST A & F UNIV
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