Processing method of fruit and vegetable chips through pulsating vacuum in-situ steam explosion

A technology of pulsating vacuum and fruit and vegetable crisps, which is applied in the field of food processing, can solve the problems of long processing time of food materials, no processing of fruit and vegetable crisps, and damage to products, so as to reduce quality loss, increase thermal conductivity, and improve heating speed effect

Inactive Publication Date: 2018-03-13
INST OF PROCESS ENG CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, vacuum freeze-drying equipment requires large investment, high energy consumption, and long processing time for food materials. When pure water freezes into ice, the dissolved matter is concentrated, and the product may be damaged due to changes in pH and tension.
[0005] None of the above-mentioned technical methods involves the method of processing fruit and vegetable crisps by pulsating vacuum in-situ steam explosion technology

Method used

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  • Processing method of fruit and vegetable chips through pulsating vacuum in-situ steam explosion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Wash, peel, and slice fresh potatoes. The thickness of the potato slices is 2mm. Blanch the potato slices with hot water at a temperature of 60°C for 5 minutes. After dissolving in hot water at 50°C, the soaking liquid is obtained, soaking for 30 minutes;

[0031] Remove the soaked potato slices and dry them until there is no water dripping on the surface, put them into the pulsating vacuum in-situ steam explosion tank, turn on the jacket heating system, open the valve of the steam explosion tank connected to the vacuum pump, and control the vacuum degree in the steam explosion tank to -0.08MPa, close the vacuum valve, open the steam valve, feed 160°C saturated steam, maintain the temperature in the tank for 1min, close the steam valve, open the valve connecting the steam explosion tank and buffer tank for the first expansion, close the steam explosion tank and buffer tank Tank connection valves;

[0032] Open the valve connecting the steam explosion tank to the vacuum...

Embodiment 2

[0035] Wash, peel, and slice the apples. The thickness of the fruit and vegetable slices is 2mm. Blanch the apple slices with hot water at a temperature of 40°C for 4 minutes. After dissolving in hot water at ℃, the soaking solution is obtained, soaking for 30 minutes;

[0036] Take out the apple slices soaked above, filter and dry until there is no water dripping on the surface, put them into the pulsating vacuum in-situ steam explosion tank, turn on the jacket heating system, open the valve of the steam explosion tank connected to the vacuum pump, and control the vacuum degree in the steam explosion tank to -0.08MPa, close the vacuum valve, open the steam valve, feed 130°C saturated steam, maintain the temperature in the tank for 1min, close the steam valve, open the valve connecting the steam explosion tank and buffer tank for the first expansion, close the steam explosion tank and buffer tank Tank connection valves;

[0037] Open the valve connecting the steam explosion t...

Embodiment 3

[0040] Peel and slice bananas with a thickness of 3mm. Dissolve food-grade pullulan, trehalose, fructose, edible salt, and citric acid in hot water at a temperature of 50°C to obtain a soaking solution, and soak for 30 minutes;

[0041] Put the above-mentioned banana slices into the pulsating vacuum in-situ steam explosion tank, open the jacket heating system, open the valve of the steam explosion tank connected to the vacuum pump, control the vacuum degree in the steam explosion tank to be -0.06MPa, close the vacuum valve, open the steam valve, Inject saturated steam at 120°C, maintain the temperature in the tank for 0.5 minutes, close the steam valve, open the valve connecting the steam explosion tank and the buffer tank for the first expansion, and close the connection valve between the steam explosion tank and the buffer tank;

[0042] Open the valve connecting the steam explosion tank to the vacuum pump, control the vacuum degree in the steam explosion tank at -0.05MPa, co...

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PUM

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Abstract

The invention provides a processing method of fruit and vegetable chips through pulsating vacuum in-situ steam explosion. The processing method comprises the working procedures of selecting fruit andvegetable raw materials, performing cleaning, performing cutting to obtain slices, performing color protection, performing pulsating vacuum in-situ steam explosion puffing and performing vacuum packing. In the working procedure of the pulsating vacuum in-situ steam explosion, the characteristics of high temperature and high permeation of saturated steam are used, the raw materials are quickly anduniformly aged, in-situ steam explosion (namely first puffing) is realized, and further a pulsating vacuum puffing method and a quick shaping method are used, so that dainty, fragrant, crisp and healthy fruit and vegetable chips are made. Through adoption of the processing method, the drying and puffing time is greatly shortened, the drying and puffing temperature is reduced, and the drying processing of the fruit and vegetable chips can be completed at 40 DEG C or below within a few minutes; and the fruit and vegetable chips processed by the processing method disclosed by the invention are crispy in mouth feel and high in nutrient components, original color, original fragrance and original taste of fruits and vegetables can be well reserved, and the fruit and vegetable chips are bran-newpurely natural non-deep-fried fruit and vegetable foods.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method for pulsating vacuum in-situ steam-exploded fruit and vegetable chips. Background technique [0002] In recent years, fruit and vegetable crisps have become a very popular leisure fruit and vegetable food because of their crisp taste, low fat, high fiber, rich in vitamins and various minerals, easy to carry, and long shelf life. There are also many methods for processing and making fruit and vegetable chips. For example, Chinese invention patent CN101301055A discloses superheated steam puffed fruit and vegetable chips and a method thereof. Chinese invention patent CN105533541A discloses a method for microwave-assisted differential pressure flash drying to produce fruit and vegetable crisps. The pretreated fruit and vegetable slices are subjected to microwave-assisted vacuum pre-drying to obtain semi-dry fruit and vegetable slices, and the semi-dry fruit and vegetabl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/18A23L5/41A23P30/32
CPCA23V2002/00A23V2250/636A23V2250/606A23V2250/51A23V2250/032A23V2250/1614A23V2300/10
Inventor 王岚张玉针孔峰陈洪章
Owner INST OF PROCESS ENG CHINESE ACAD OF SCI
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