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Method for processing pepino crisps by microwave puffing

A technology of microwave puffing and processing method, applied in food forming, food drying, food science and other directions, can solve the problems of few high-end products, waste of ginseng fruit resources, low technical content, etc., and achieve unique flavor, strong ginseng fruit aroma, good color and luster. Effect

Inactive Publication Date: 2017-06-09
NORTHWEST UNIVERSITY FOR NATIONALITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to achieve the above object, the present invention provides a processing method of microwave puffed ginseng fruit crisps, which solves the problem that the processing of fresh ginseng fruit in the prior art stays at the traditional technical level of ginseng fruit beverage, fruit wine, and fruit vinegar, with low technical content and few high-end products. , resulting in a large waste of ginseng fruit resources

Method used

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  • Method for processing pepino crisps by microwave puffing
  • Method for processing pepino crisps by microwave puffing
  • Method for processing pepino crisps by microwave puffing

Examples

Experimental program
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Effect test

Embodiment 1

[0069] The processing method of microwave puffed ginseng fruit chips of the present invention specifically carries out according to the following steps:

[0070] Step 1, select fresh, eight-mature ginseng fruit without damage by diseases and insect pests, clean it with running water, then peel and slice it, the thickness of the ginseng fruit slice is 6mm, and set aside;

[0071] Step 2, pre-drying: Spread 200g of fresh ginseng fruit slices with a thickness of 6mm on a stainless steel plate, and use a DHG-9240A electric heating constant temperature blast drying oven to perform hot air constant temperature drying at 55°C until the moisture content is 13%;

[0072] Step 3, take out the ginseng fruit slices, seal and balance the water for 2 hours;

[0073] Step 4, microwave puffing: using a WD700 microwave oven at a microwave power of 420W, microwave puffing for 120s;

[0074] Step 5, secondary drying: at the same temperature as pre-drying, secondary drying at 55° C. until the mo...

Embodiment 2

[0076] The processing method of microwave puffed ginseng fruit chips of the present invention specifically carries out according to the following steps:

[0077] Step 1, select fresh, eight-mature ginseng fruit without damage by diseases and insect pests, clean it with running water, then peel and slice it, the thickness of the ginseng fruit slice is 12mm, and set aside;

[0078] Step 2, pre-drying: Spread 200g of fresh ginseng fruit slices with a thickness of 12mm on a stainless steel plate, and use a DHG-9240A electric heating constant temperature blast drying oven at 95°C to carry out hot air constant temperature drying until the moisture content is 7%;

[0079] Step 3, take out the ginseng fruit slices, seal and balance the water for 4 hours;

[0080] Step 4, microwave puffing: using a WD700 microwave oven at a microwave power of 700W, microwave puffing for 60s;

[0081] Step 5, secondary drying: at the same temperature as pre-drying, secondary drying at 95° C. until the ...

Embodiment 3

[0083] The processing method of microwave puffed ginseng fruit chips of the present invention specifically carries out according to the following steps:

[0084] Step 1, select fresh, eight-mature ginseng fruit free of diseases and insect pests, clean it with running water, then peel and slice it, the thickness of the ginseng fruit slice is 9mm, and set aside;

[0085] Step 2, pre-drying: Spread 200g of fresh ginseng fruit slices with a thickness of 9mm on a stainless steel plate, and use a DHG-9240A electric heating constant temperature blast drying oven at 85°C to carry out hot air constant temperature drying until the moisture content is 10.5%;

[0086] Step 3, take out the ginseng fruit slices, seal and balance the water for 3 hours;

[0087] Step 4, microwave puffing: using a WD700 microwave oven at a microwave power of 600W, microwave puffing for 65s;

[0088] Step 5, secondary drying: at the same temperature as pre-drying, secondary drying at 85° C. until the moisture ...

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Abstract

The invention discloses a method for processing pepino crisps by microwave puffing, comprising the steps of selecting fresh 80% mature pepinos with no disease and pest damage, washing, peeling and slicing the washed pepinos to 61-2 mm thick slices, and getting ready for use; pre-drying, to be specific, and drying the pepino slices at 55-95 DEG C by hot blast constant-temperature drying until water content is 7-13%; removing the pepino slices, and sealing with moisture balance for 2-4 h; microwave puffing, to be specific, microwave-puffing for 60-120 s under the microwave powder of 420-700 W; drying secondarily, to be specific, secondarily drying at a temperature equal to the pre-drying temperature until the water content is 3-4%. The problem is solved that the prior art for fresh pepinos is still of traditional level for pepino drinks, wines and vinegars with low technical content and few high-end products produced, so that the pepino resources are wasted greatly.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable processing, and relates to a processing method of microwave puffed ginseng fruit chips. Background technique [0002] Ginseng fruit is a perennial semi-lignified green herb plant, Solanaceae (Solamaceae), Solanum (Solanum), native to Central and South America, also known as Andes solanum, fragrant pear, etc. The flesh is fragrant and juicy, the flesh is light yellow, seedless, oval or oval, and purple-red mottled pattern appears after ripening. Ginseng fruit is rich in protein and essential amino acids, and is rich in various trace elements such as vitamins and selenium. It is known as the "fruit of life". In recent years, Liu Xuejun and others have developed ginseng fruit and hawthorn compound beverages, and Wang Zhiping has brewed ginseng fruit wine and ginseng fruit vinegar. Just stop at fresh food, because its harvesting period is concentrated, it is easy to rot and deteriorate, ...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23P30/38
CPCA23V2002/00A23V2300/10
Inventor 魏玉梅刘华张帅中
Owner NORTHWEST UNIVERSITY FOR NATIONALITIES
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