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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

Pending Publication Date: 2018-01-23
绍兴市果哥食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although some of them can be stored by means of fresh-keeping and freezing, the cost will be increased accordingly, and the quality of raw materials will also be affected.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a refreshing fruit and vegetable crisp chip and a production technology thereof. The production technology comprises the steps as follows: (1) cleaning and slicing; (2) blanching; (3) freeze drying; (4) vacuum low-temperature deep-frying; (5) oil removing; and (6) natural cooling to room temperature. The production technology of the refreshing fruit and vegetable crisp chipis simple, the product cost can be well controlled, the product is nutritious, and the drying and puffing temperature is decreased; besides, the refreshing fruit and vegetable crisp chip tastes crisp, contains rich nutritional ingredients and can better reserve original colors, fragrances and tastes of fruits and vegetables.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to refreshing fruit and vegetable chips and a production process thereof. 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 ex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23L19/18A23L11/00A23L5/10A23L5/41
Inventor 李雅
Owner 绍兴市果哥食品科技有限公司
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