Method for producing apple crisps using instantaneous pressure difference flash process

A technology for apple crisps and apple slices, which is applied in climate change adaptation, food science, etc. It can solve the problems of excessive energy intake and high oil content, and achieve the effects of less loss of nutrients, improved crispness, and simple process

Active Publication Date: 2019-06-04
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, vacuum oil bath is more mature in oil bath technology, and its products generally have high oil content, and frequent consumption may easily lead to excessive energy intake

Method used

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  • Method for producing apple crisps using instantaneous pressure difference flash process
  • Method for producing apple crisps using instantaneous pressure difference flash process
  • Method for producing apple crisps using instantaneous pressure difference flash process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Step 1. Selection, washing, peeling, pitting and slicing:

[0051] 1a) Select eight to nine mature apples, remove corrupted, damaged, deformed and pest-infested fruits, and clean them;

[0052] 1b) Peeling and removing the core of the apple after step 1a) is cleaned manually or mechanically;

[0053] 1c) Slicing: the peeled and cored apple flesh in step 1b) is sliced ​​by a slicer with a thickness of 8 mm.

[0054] Step 2. Instantaneous differential pressure flash pretreatment and pre-drying:

[0055] 2a) Instantaneous differential pressure flash pretreatment: put the apple slices into the pressure differential treatment chamber, and introduce hot steam to make the pressure in the pressure differential treatment chamber reach 0.3MPa, the temperature reach 133°C, and after stagnation for 40s, perform instant pressure relief treatment.

[0056] 2b) Pre-drying: use 70°C hot air to dry at a wind speed of 1.5m / s, and dry to a moisture content of about 25%.

[0057] Step 3...

Embodiment 2

[0080] Except for the following parameters, other parameters are consistent with Example 1.

[0081] Step 1, the slice thickness of the apple slices is 10mm; in step 2a) the instantaneous differential pressure flash pretreatment, the temperature is 150°C, the pressure is 0.5MPa, and the processing time is 20s; the pre-drying in step 2b) adopts vacuum drying , the drying temperature is 70°C, and the vacuum degree is 0.005MPa; in the step 3, instantaneous pressure difference flash drying, the flash temperature is 100°C, the vapor pressure in the chamber is 0.1MPa, and the pressure is released to 0.005MPa after 180s of treatment. The flash evaporation operation was repeated once; step 4, in the infrared vacuum drying, the drying temperature was 80° C., and the vacuum degree was 0.01 MPa.

Embodiment 3

[0092] Except for the following parameters, other parameters are consistent with Example 1.

[0093] Step 1, the slice thickness of the apple slices in the middle is 6mm; the temperature of the instantaneous differential pressure flash pretreatment described in the step 2a) is 110 DEG C, the pressure is 0.15MPa, and the processing time is 40s; the predrying in the step 2b) adopts Infrared drying, the drying temperature is 75°C; in the step 3, instantaneous differential pressure flash drying, the temperature is 120°C, the pressure is 0.2MPa, the treatment is 180s, and the pressure is released to 0.01MPa. The flash evaporation operation was repeated 3 times; in step 4, infrared vacuum drying, the drying temperature was 70° C., and the vacuum degree was 0.01 MPa.

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Abstract

The invention discloses a method for producing crisp apple slices by using an instant pressure difference flash evaporation process. The method comprises: (1) instantaneous pressure difference flash evaporation pre-treatment, wherein hot steam is introduced to make the pressure in a pressure difference treatment bin achieve 0.1-0.5 MPa, the temperature achieves 100-150 DEG C, the temperature is maintained for 10-60 s, and then pressure release is performed; (2) pre-drying, wherein apple slices are pre-treated to achieve a water content of 15-40%; (3) instantaneous pressure difference flash evaporation drying, wherein hot steam is introduced to make the pressure in the pressure difference treatment bin achieve 0.1-0.5 MPa, the temperature achieves 100-150 DEG C, the temperature is maintained for 30-180 s, and then pressure release is performed; and (4) infrared vacuum drying, wherein the temperature in the pressure difference treatment bin is reduced to 60-85 DEG C, thermal insulation is performed, and infrared drying is performed for 0.5-4 h under a pressure of 0.001-0.01 MPa. According to the present invention, the prepared crisp apple slices have characteristics of uniform porous structure, significantly-improved puffing rate, and significantly-improved crispness.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for producing apple crisps by utilizing an instantaneous pressure difference flashing process. Background technique [0002] Apple is one of the most important fruits in the world today, widely distributed, with various varieties, and has high nutritional value and economic value. my country has abundant apple resources. In 2015, the total area of ​​apple planting in my country reached 2.27 million hectares, and the annual apple production exceeded 40.92 million tons, accounting for nearly 50% of the world's total production, ranking first in the world. Compared with abundant apple resources, the conversion rate of apple processing in my country is less than 6%, which is far lower than the world average of 24%. Fresh food is one of the main ways of apple consumption in my country, and it has occupied a large proportion for a long time. At present, the concen...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00
CPCY02A40/924
Inventor 毕金峰易建勇彭健周林燕周沫陈芹芹刘璇吴昕烨肖敏
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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