Preparation method of reshaped compound fruit and vegetable crisp chips

A technology for fruit and vegetable chips, fruit and vegetable chips, applied in the directions of food drying, food science, etc., can solve the problems of reduced puffing degree, unbalanced nutrition and high energy of pressure-difference puffed fruit and vegetable chips, so as to improve the glass transition temperature and avoid harmful effects. Substance generation, porous structure stabilization effect

Active Publication Date: 2017-01-04
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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Problems solved by technology

[0006] Another object of the present invention is to provide a preparation method for reshaped composite fruit and vegetable chips, which adopts vacuum microwave freeze pre-drying, pressure difference puffing and vacuum microwave combined technology, and raw material compounding technology, and at the same time improves the quality of the product by adding auxiliary materials. The quality of puffing and crispness, and the ...

Method used

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  • Preparation method of reshaped compound fruit and vegetable crisp chips
  • Preparation method of reshaped compound fruit and vegetable crisp chips
  • Preparation method of reshaped compound fruit and vegetable crisp chips

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preparation example Construction

[0039] Such as figure 1 As shown, the present invention provides a kind of preparation method of remodeling compound fruit and vegetable chips, it is characterized in that, comprises the following steps:

[0040] Step 1, pretreating various fruit and vegetable raw materials, mixing auxiliary materials and beating to obtain composite fruit and vegetable pulp;

[0041] Step 2, reshaping the composite fruit and vegetable pulp into composite fruit and vegetable slices;

[0042] Step 3. The composite fruit and vegetable slices are pre-dried by vacuum microwave freeze until the water content is 20-50%. The method of vacuum microwave freeze pre-drying is: put the reshaped composite fruit and vegetable slices in the processing chamber and carry out vacuum drying at the same time. Freeze drying and microwave heating of materials, and at the same time, use the condensation of cold hydrazine to absorb moisture in the air, so that the moisture content of the material can be reduced to 20...

Embodiment 1

[0065] One, the preparation method of composite fruit and vegetable chips comprises the following steps:

[0066] (1) Fruit selection and cleaning: select potatoes, carrots, bananas, strawberries and tomatoes without mildew, rot and insect eyes, and rinse with water for 6 minutes;

[0067] (2) Peel and cut into pieces, cut the raw material into 1cm material and cut it into selected mold-free small pieces;

[0068] (3) Heat treatment: The above-mentioned fruit and vegetable raw materials were blanched with steam for 30 minutes, so that the starch in the raw materials was fully gelatinized, and at the same time achieved the effect of inactivating enzymes; strawberries and tomatoes did not need to be blanched with steam, and were used directly;

[0069] (4) Compounding and beating: compound potatoes, carrots, bananas, strawberries, and tomatoes according to the weight ratio of 4:3:1:1:1, add apple crude fiber and carrageenan to the compound fruit and vegetable puree, and the addi...

Embodiment 2

[0108] The preparation method of composite fruit and vegetable chips in this embodiment is basically the same as the steps in Example 1, except that:

[0109] (1) Fruit selection and cleaning: select potatoes, carrots, apples and pears without mildew, rot, or insect eyes, and rinse with water for 4 minutes;

[0110] (2) Peel and cut into pieces, cut the raw material into 1cm material and cut it into selected mold-free small pieces;

[0111] (3) Heat treatment: scald potatoes, carrots and pears with steam for 15 minutes respectively, so that the starch in the raw materials is fully gelatinized, and at the same time achieve the effect of inactivating enzymes; among them, the raw materials of apples and peaches do not need heat treatment;

[0112] (4) Compounding and beating: compound potatoes, carrots, apples, peaches and pears in a weight ratio of 4:2:2:2:2, and add high-gluten wheat flour and sodium carboxymethylcellulose (CMC) to the compound fruits and vegetables In the mud...

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Abstract

The invention discloses a preparation method of reshaped compound fruit and vegetable crisp chips, comprising the following steps: pretreating multiple fruit and vegetable raw materials, mixing with auxiliary materials and pulping to obtain compound fruit and vegetable pulp; reshaping the compound fruit and vegetable pulp to form compound fruit and vegetable chips; carrying out vacuum microwave freeze predrying on the compound fruit and vegetable chips to a semidry state, and carrying out pressure differential bulking treatment on the semidry compound fruit and vegetable chips; and carrying out vacuum microwave drying on the compound fruit and vegetable chips after pressure differential bulking to obtain compound fruit and vegetable crisp chips. The method disclosed by the invention adopts a vacuum microwave freeze predrying, pressure differential bulking and vacuum microwave combined technology and a raw material compounding technology, improves the bulking degree, crispness and other qualities by adding auxiliary materials, develops non-fried reshaped compound fruit and vegetable crisp chips which are green, safe, nutrition balanced and convenient, solves the problems of unbalanced nutrition and high calories of traditional potato chips, apple flakes and other fruit and vegetable crisp chips with single raw materials, and simultaneously solves the problems of low bulking degree, relatively low crispness and the like of the traditional pressure differential bulked fruit and vegetable crisp chips.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing reshaped composite fruit and vegetable chips. Background technique [0002] Fruits and vegetables are rich in nutrients such as vitamins, minerals, dietary fiber and plant active ingredients (polyphenols, saponins, anthocyanins, carotene, lycopene). In recent years, my country has become the world's largest producer and consumer of vegetables and fruits. According to data from the Ministry of Agriculture, the total output of fruits and vegetables in my country was nearly 1 billion tons in 2014, of which the output of vegetables exceeded 700 million tons. These fruits and vegetables are mainly used for processing and producing preserved fruits, fruit and vegetable juices, canned fruits and vegetables, dried fruits and vegetables, dehydrated fruits and vegetables and quick-frozen fruits and vegetables in addition to being used for fresh food and expo...

Claims

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Application Information

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IPC IPC(8): A23L19/00
CPCA23V2002/00A23V2300/10
Inventor 易建勇毕金峰侯春辉吴昕烨周沫周林燕陈芹芹刘璇肖敏彭健
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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