Refreshing fruit and vegetable crisp chip and production technology thereof
A technology of fruit and vegetable crisps and production technology, which is applied in the field of food processing, can solve the problems of affecting the quality of raw materials and increasing costs, and achieve the effect of retaining color and fragrance, controlling product cost, and crisp taste
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Embodiment 1
[0044] The production technology of refreshing fruit and vegetable chips comprises the following steps:
[0045] (1) Clean the sweet potatoes with water, peel them, and cut them into slices with a thickness of 0.2 cm to obtain fruit and vegetable slices;
[0046] (2) Soak the fruit and vegetable slices in the color protection solution at a temperature of 85°C for 7 minutes, wherein the mass ratio of the fruit and vegetable slices to the color protection solution is 1:8;
[0047] (3) Carry out vacuum freeze-drying to the fruit and vegetable slices processed in step (2). The condition of vacuum freeze-drying is that the pre-freezing temperature is set to -25°C. When the temperature drops to the set temperature, it is kept for 2 hours, and the sublimation temperature is set The temperature is 10°C, the analysis temperature is set to 30°C, the vacuum degree is 15Pa, and the drying time is 18 hours;
[0048] (4) Put the fruit and vegetable slices after vacuum freeze-drying into th...
Embodiment 2
[0054] The production technology of refreshing fruit and vegetable chips comprises the following steps:
[0055] (1) Clean the sweet potatoes with water, peel them, and cut them into slices with a thickness of 0.2 cm to obtain fruit and vegetable slices;
[0056] (2) Soak the fruit and vegetable slices in the color protection solution at a temperature of 85°C for 7 minutes, wherein the mass ratio of the fruit and vegetable slices to the color protection solution is 1:8;
[0057] (3) Carry out vacuum freeze-drying to the fruit and vegetable slices processed in step (2). The condition of vacuum freeze-drying is that the pre-freezing temperature is set to -25°C. When the temperature drops to the set temperature, it is kept for 2 hours, and the sublimation temperature is set The temperature is 10°C, the analysis temperature is set to 30°C, the vacuum degree is 15Pa, and the drying time is 18 hours;
[0058] (4) Put the fruit and vegetable slices after vacuum freeze-drying into th...
Embodiment 3
[0074] The production technology of refreshing fruit and vegetable chips comprises the following steps:
[0075] (1) Clean the sweet potatoes with water, peel them, and cut them into slices with a thickness of 0.2 cm to obtain fruit and vegetable slices;
[0076] (2) Soak the fruit and vegetable slices in the color protection solution at a temperature of 85°C for 7 minutes, wherein the mass ratio of the fruit and vegetable slices to the color protection solution is 1:8;
[0077] (3) Carry out vacuum freeze-drying to the fruit and vegetable slices processed in step (2). The condition of vacuum freeze-drying is that the pre-freezing temperature is set to -25°C. When the temperature drops to the set temperature, it is kept for 2 hours, and the sublimation temperature is set The temperature is 10°C, the analysis temperature is set to 30°C, the vacuum degree is 15Pa, and the drying time is 18 hours;
[0078] (4) Put the fruit and vegetable slices after vacuum freeze-drying into th...
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