Method for preparing crisp fruit and vegetable chips

A technology for fruit and vegetable chips and fruit and vegetable chips, which is applied in the direction of food science, etc., can solve the problems of poor temperature controllability, poor appearance and crispness of fruit and vegetable chips, and enlarge the gap between fruits and vegetables, so as to achieve no scorch, good color and flavor, Simple steps to prepare the effect

Inactive Publication Date: 2017-05-10
CHANGZHOU SIYU ENVIRONMENTAL PROTECTION MATERIAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention: Aiming at the disadvantages of poor temperature controllability of fruit and vegetable chips prepared by the current differential pressure puffing method, low puffing degree of the finished product, poor appearance and crispness, and prone to scorching, a method for washing fruits and vegetables is provided. Sliced, mixed with sodium bicarbonate solution and soaked, taken out and put into superheated steam in the steamer, mixed with the mixed solution and left still, after ultrasonic vibration, filtered, dried, frozen, thawed, and naturally aired to obtain the dried fruit and vegetable slices, the The method of heat preservation puffing and drying to obtain fruit and vegetable crisps, the invention uses sodium bicarbonate to dissolve in the fruit and vegetable, and when the fruit and vegetable are treated by superheated steam, the sodium bicarbonate decomposes to form carbon dioxide, forming micropores inside the fruit and vegetable, and the superheated steam brings Part of the water in the fruits and vegetables is taken away, and then ascorbic acid and citric acid are used under the action of ultrasound to completely enter the fruits and vegetables through the micropores to fix the color, and then the freezing treatment is used to increase the color fixing effect, and at the same time, a small amount of water in the fruits and vegetables is frozen, and thawed at room temperature , the water flows out, expanding the gaps in the fruits and vegetables, and finally puffing through the pressure difference to obtain fruit and vegetable chips, which effectively solves the problem of poor temperature controllability of the fruit and vegetable chips prepared by the pressure difference puffing method, low puffing degree of the finished product, poor appearance and crispness , and prone to burning problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] First take fresh fruits and vegetables without pests, wash their surface with water, and slice them. The thickness of the fruit and vegetable slices is 4mm. According to the mass ratio of 1:3, the fruit and vegetable slices are soaked in 5% sodium bicarbonate solution with a mass fraction of 5%. Leave it for 30 minutes, then take out the soaked fruit and vegetable slices, spread them in the steamer, and place them at a distance of 18m from the bottom of the steamer. 3 190°C superheated steam is fed in at 190°C for 50 seconds; then, after the above-mentioned superheated steam is passed in, put the fruit and vegetable slices in the steamer and their mixture of three times its mass into the container, let it stand for 1 hour, and then put the fruit and vegetable Take out the slices and place them in an ultrasonic oscillator, set the frequency to 90KHz, vibrate for 20min, and then filter to collect the filtered fruit and vegetable slices; the mixed solution is 6% ascorbic ac...

example 2

[0020] First, take fresh fruits and vegetables without pests, wash their surface with water, and slice them. The thickness of the fruit and vegetable slices is 6mm. Leave it for 35 minutes, then take out the soaked fruit and vegetable slices, spread them in the steamer, and place them at a distance of 18m from the bottom of the steamer. 3 The superheated steam at 190°C is introduced per hour for 55 seconds; then, after the above-mentioned superheated steam is introduced, put the fruit and vegetable slices in the steamer and the mixture solution 4 times its mass into the container, let it stand for 2 hours, and then put the fruit and vegetable Take out the slices and place them in an ultrasonic oscillator, set the frequency at 98KHz, vibrate for 25min, then filter and collect the filtered fruit and vegetable slices; the mixed solution is 6% ascorbic acid solution and 15% citric acid solution by volume Mixed at a ratio of 2:3; the above-mentioned filtered fruit and vegetable sli...

example 3

[0023] First, take fresh fruits and vegetables without pests, wash their surface with water, and slice them. The thickness of the fruit and vegetable slices is 8mm. Leave it for 40 minutes, then take out the soaked fruit and vegetable slices, spread them in the steamer, and place them at a distance of 18m from the bottom of the steamer. 3190°C superheated steam per hour for 60s; then after the above-mentioned superheated steam is passed through, put the fruit and vegetable slices in the steamer and the mixture solution 5 times its mass into the container, let it stand for 2 hours, and then put the fruit and vegetable Take out the slices and place them in an ultrasonic oscillator, set the frequency at 105KHz, vibrate for 30min, then filter and collect the filtered fruit and vegetable slices; the mixed solution is 6% ascorbic acid solution and 15% citric acid solution by volume Mixed at a ratio of 2:3; the above-mentioned filtered fruit and vegetable slices were dried in a 45°C ...

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PUM

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Abstract

The invention discloses a method for preparing crisp fruit and vegetable chips and belongs to the technical field of preparation of crisp fruit and vegetable chips. According to the method, fruits and vegetables are cleaned and sliced and mixed and soaked with sodium bicarbonate solution, the fruits and vegetables are taken out of a food steamer and led into superheated steam, the fruits and vegetables are mixed with mixed liquid and stand, the aired fruit and vegetable chips are obtained after ultrasonic oscillation, filtration, drying, freezing, unfreezing and natural airing, the fruit and vegetable chips are subjected to heat preservation and puffing, and the crisp fruit and vegetable chips are obtained through drying. The method for preparing the crisp fruit and vegetable chips has the advantages that preparation steps are simple, the temperature controllability in the preparation process is good, and there is no charring phenomenon; the obtained crisp fruit and vegetable chips are good in puffing degree and are puffed evenly, the puffing rate is improved by 40-66% compared with when other methods are adopted, and the crisp fruit and vegetable chips are crisp in taste and have good color and flavor.

Description

technical field [0001] The invention relates to a method for preparing fruit and vegetable chips, and belongs to the technical field of fruit and vegetable chips preparation. Background technique [0002] my country is a large agricultural country with rich fruit and vegetable resources and a wide distribution range. However, the intake of fruits and vegetables in our country is insufficient, especially children's partial eclipse is serious, and the intake of vegetables and vitamins is low. Fruit and vegetable crisps are all natural, highly nutritious, and crispy in taste, suitable for all kinds of people. Fruit and vegetable crisps are a popular snack food in the world. Fruit and vegetable chips is the collective name of fruit chips and vegetable chips. It is a variety of fruit and vegetable chips produced by vacuum frying and dehydration with fruits and vegetables as the main raw materials. [0003] At present, the preparation methods of fruit and vegetable chips include ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/00
Inventor 苏洪泉王树兰宋家平
Owner CHANGZHOU SIYU ENVIRONMENTAL PROTECTION MATERIAL SCI & TECH
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