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Making method of haw crisp chips

The technology of hawthorn flakes and hawthorn is applied in the field of preparation of hawthorn flakes, which can solve problems such as inability to produce hawthorn flakes, and achieve the effects of increasing economic and social benefits of enterprises, crisp taste and good quality.

Active Publication Date: 2018-03-16
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a method of integrating microwave technology, ultrasonic technology, low-temperature vacuum drying and high-pressure air-flow puffing technology, and develops hawthorn crisps, which solves the problem that hawthorn crisps cannot be produced at present

Method used

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  • Making method of haw crisp chips

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Effect test

Embodiment 1

[0032] This embodiment provides a kind of preparation method of hawthorn chips, described method is carried out according to the following steps:

[0033] S01: Pretreatment of raw materials: Wash and remove the pitted fresh hawthorns that are fully mature, free from mildew, dry scars and injuries, and cut into 5 mm thin slices.

[0034] S011: Microwave treatment: microwave the hawthorn slices cut in step S01 for 80 s at a microwave power of 600 W;

[0035] S02: Ultrasonic hot water blanching: blanching the hawthorn slices after the microwave treatment in the step S011 for 55 s under the condition of ultrasonic power of 540 W and water temperature of 90°C;

[0036] S03: Vacuum pre-drying and wet equalization: The hawthorn slices blanched with ultrasonic hot water in the step S02 are quickly vacuum-dried, the drying temperature is controlled at 50°C, and the vacuum degree is 0.06 MPa to make the moisture The content is 30%; then put the dried hawthorn slices into a sealed bag, ...

Embodiment 2

[0041] This embodiment provides a kind of preparation method of hawthorn chips, described method is carried out according to the following steps:

[0042] S01: Pretreatment of raw materials: Wash and remove the pitted fresh hawthorns that are fully mature, free from mildew, dry scars and injuries, and cut into thin slices of 4 mm.

[0043] S011: Microwave treatment: microwave the hawthorn slices cut in step S01 for 60 s at a microwave power of 800 W;

[0044] S02: Ultrasonic hot water blanching: blanching the hawthorn slices after the microwave treatment in the step S011 for 60 s under the condition of ultrasonic power of 480 W and water temperature of 90°C;

[0045] S03: Vacuum pre-drying and wet equalization: The hawthorn slices blanched with ultrasonic hot water in the step S02 are quickly vacuum-dried, the drying temperature is controlled at 52°C, and the vacuum degree is 0.07 MPa to make the moisture The content is 35%; then put the dried hawthorn slices into a sealed bag,...

Embodiment 3

[0050] This embodiment provides a kind of preparation method of hawthorn chips, described method is carried out according to the following steps:

[0051] S01: Raw material pretreatment: Wash and remove the pitted fresh hawthorns that are fully mature, free from mildew, dry scars and injuries, and cut into 6 mm thin slices.

[0052] S011: Microwave treatment: microwave the hawthorn slices cut in step S01 for 90 s at a microwave power of 400 W;

[0053] S02: Ultrasonic hot water blanching: blanching the hawthorn slices after the microwave treatment in the step S011 for 40 s under the conditions of ultrasonic power of 600 W and water temperature of 85°C;

[0054] S03: Vacuum pre-drying and wet equalization: The hawthorn slices blanched with ultrasonic hot water in the step S02 are quickly vacuum-dried, the drying temperature is controlled at 55°C, and the vacuum degree is 0.05 MPa to make the moisture The content is 25%; then put the dried hawthorn slices into a sealed bag, and...

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Abstract

The invention provides a making method of haw crisp chips. The making method comprises the steps of pretreating raw materials, performing microwave treatment, performing ultrasonic blanching with hotwater, performing vacuum pre-drying and uniform wetting, performing high-pressure draft puffing, performing low-temperature vacuum drying and the like. Through microwave treatment and ultrasonic blanching treatment with hot water, the tissue structure of haw chips is changed, so that the haw chips are compact no longer, puffing is smoothly performed through the high-pressure draft puffing step, and the haw crisp chips are obtained; and in the entire process, the operation temperature is low, the haw chips cannot generate brown stains, the intrinsic color, the intrinsic texture and the intrinsic nutrient components of the haws are reserved to the maximum extent, and the haw crisp chips are crisp in mouth feel, excellent in quality and low in making cost.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of hawthorn chips. Background technique [0002] Hawthorn belongs to the Rosaceae plant, and the planting area of ​​hawthorn is large in China. It is a unique tree species with both medicinal and fruit functions in China. Its fruit has high nutritional and medicinal value. Hawthorn, as an important medicinal and edible food, is more and more popular among consumers, and its processing has also begun to develop in multiple ways. At present, the processed products related to hawthorn on the market mainly include hawthorn liqueur, hawthorn jelly, hawthorn slices, fruit skin and canned hawthorn, etc., but these products are too high in sugar to meet people's needs. Therefore, efficient, high-quality, nutritious and environmentally friendly hawthorn Deep processing research has become a new hot spot. [0003] In recent years, people pay more and more att...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/30A23L5/10A23P30/32F26B5/04
CPCA23L5/13A23L5/15A23L5/34A23L19/01A23P30/32A23V2002/00F26B5/04A23V2200/14A23V2200/04A23V2300/10A23V2300/24A23V2300/48
Inventor 朱传合马娟娟李坤
Owner SHANDONG AGRICULTURAL UNIVERSITY
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