Preparation method of fruit and vegetable crisps

A fruit and vegetable crisp, fruit and vegetable technology, applied in the direction of fruit and vegetable preservation, preservation of fruits/vegetables by dehydration, protection of fruits/vegetables with a protective coating, etc., can solve the problems of increasing packaging costs, shortening shelf life, hindering applications, etc., to achieve Extended shelf life, slow moisture absorption time, and extended shelf life

Inactive Publication Date: 2018-02-16
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, uncoated freeze-dried fruit and vegetable crisp products are easy to absorb moisture during

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The present embodiment provides a kind of preparation method of crispy pineapple fruit, specifically comprises the following steps:

[0029] S1: Select mature pineapple with no deterioration and no pests and diseases, wash, peel and dice, and cut into diced pineapple with a length, width and height of 5 cm;

[0030] S2: pre-cooling the diced pineapple prepared in step S1, wherein the pre-cooling temperature is -18°C, and the frozen storage time is 12 hours;

[0031] S3: Place the diced pineapple pre-cooled in step S2 in a vacuum freeze-drying device for vacuum freeze-drying until the water content of the pulp is 6wt%. Pa, freeze-drying time is 43h;

[0032] S4: quickly put the diced pineapple obtained in step S3 into a drying oven at room temperature and continue to dry for 45 minutes, with a vacuum of 30 Pa;

[0033] S5: Quickly spray coating film solution on the diced pineapple after secondary drying in step S4, and perform hot air drying after film coating;

[003...

Embodiment 2

[0037] The present embodiment provides a kind of preparation method of mulberry fruit crisp, specifically comprises the following steps:

[0038] S1: Select mature, non-deteriorated, and non-damaged mulberries, and wash them;

[0039] S2: pre-cooling the mulberries prepared in step S1, wherein the pre-cooling temperature is -40°C, and the freezing storage time is 3 hours;

[0040] S3: Place the mulberries pre-cooled in step S2 in a vacuum freeze-drying device for vacuum freeze-drying until the water content of the pulp is 8wt%. Pa, freeze-drying time is 48h;

[0041] S4: Put the mulberry diced obtained in step S3 into a drying oven to continue drying for 100 min at a temperature of 40°C and a vacuum of 40 Pa;

[0042] S5: Quickly spray the coating solution on the mulberries after the secondary drying in step S4, and dry after coating;

[0043] S6: Seal and package the mulberry crisps dried in the previous step.

[0044] Among them, the configuration of the coating solution...

Embodiment 3

[0046] The present embodiment provides a kind of preparation method of mango crisp, specifically comprises the following steps:

[0047] S1: Select mature mangoes without deterioration and pests, wash, peel, and cut into small cuboid mango cubes;

[0048] S2: pre-cooling the diced mangoes prepared in step S1, wherein the pre-cooling temperature is -26°C, and the freezing storage time is 5 h;

[0049] S3: Place the diced mangoes pre-cooled in step S2 in a vacuum freeze-drying device for vacuum freeze-drying until the pulp moisture content is 8wt%. Pa, freeze-drying time is 35h;

[0050] S4: Put the diced mangoes obtained in step S3 into a drying chamber to continue drying for 35 minutes at a temperature of 50°C and a vacuum of 50 Pa;

[0051] S5: Quickly spray the film coating solution on the diced mangoes obtained in step S4, and dry them with hot air after film coating;

[0052] S6: Seal and package the crispy mango dried in the previous step.

[0053]Among them, the conf...

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PUM

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Abstract

The invention discloses a preparation method of fruit and vegetable crisps. The preparation method comprises the following steps of performing film painting treatment on fruit and vegetable blanks after being subjected to vacuum freezing and drying with a film painting solution which is prepared in advance, and performing drying after film painting, so as to obtain the fruit and vegetable crisps.Compared with the prior art, the preparation method has the beneficial effects that the method for performing film painting treatment on the fruit and vegetable blanks after being subjected to vacuumfreezing and drying is used, so that the effect of slowing the moisture absorption rate of the fruit and vegetable crisps can be realized; a film painting layer is used for packing the fruit and vegetable crisps, and the fruit and vegetable crisps are separated from air, so that moisture regain time is slow, the texture of the fruit and vegetable crisps is not liable to soften, and the texture ismaintained; and thereof, the shelf life of the frozen-fried fruit and vegetable crisps is prolonged. The fruit and vegetable crisps disclosed by the invention are subjected to film painting treatment,and film painting on the surface has the protective effect, so that the moisture absorption is not liable to cause, and the business application value of the frozen-dried fruits and vegetables is greatly increased.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing fruit and vegetable crisps. Background technique [0002] Vacuum freeze-drying technology for processing fruits and vegetables can keep the nutrition, color and flavor of fruits and vegetables as much as possible, and is convenient for storage and transportation. Satisfy the demands and trends of natural nutrition and health, convenient and diverse consumption. [0003] In particular, the compounding of fruit and vegetable freeze-dried products meets the needs of consumers with a balanced diet. Fruits and vegetables are rich in vitamins and mineral elements, especially berry freeze-dried fruits and vegetables such as phenols and other antioxidant active substances in freeze-dried mulberries, which can be compounded with nutritional balance, synergy, or strengthening. Or as a nutritious breakfast matched with milk, oatmeal and other starches, it has wide app...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23B7/16A23B7/024A23B7/02
CPCA23B7/02A23B7/024A23B7/16A23L19/01
Inventor 张岩吴继军温靖傅曼琴邹波
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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