Preparation method of recombined fruit and vegetable blocks having crisp mouthfeel

Abstract

The present invention discloses a preparation method of recombined fruit and vegetable blocks having a crisp mouthfeel. Fruits and vegetables cut into dices are treated by a hot-air drying technology into diced fruits and vegetables, the diced fruits and vegetables are used as a filling, the diced fruits and vegetables are mixed with a fruit and vegetable slurry, and then a vacuum freeze-drying technology is used to prepare the fruit and vegetable blocks with the unique crisp mouthfeel. The manufactured fruit and vegetable blocks by using the method preserve natural and nutritional ingredients of fruit and vegetable raw materials, are diverse in tastes, and convenient and ready to eat, and have the unique crisp mouthfeel and a good chewing experience.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable food processing, in particular to a method for preparing recombined fruit and vegetable pieces with crispy taste. Background technique [0002] With the development of my country's economy and the advancement of food processing technology, food consumption is changing rapidly, and the categories of leisure food are becoming more and more abundant, especially dehydrated fruit and vegetable products, which focus on nutrition, health and various tastes. hotspots. Different from traditional fruit and vegetable processing products such as preserved fruit, candied fruit, and canned food, dehydrated fruit and vegetable products use different drying technologies (hot air drying, vacuum microwave drying, low-temperature frying drying, low-temperature and high-pressure airflow puffing drying, superheated steam puffing drying, vacuum freeze drying, etc. ) Dehydration treatment of fruit and vegeta...

AI Technical Summary

Problems solved by technology

However, the limitation of the above-mentioned patents is that the original fruit and vegetable structure can only be maintained by drying, and the structure of the fruit and vegetable cannot be modified to develop a new crispy taste.

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