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Preparation method of crisp fruit and vegetable chips without adding color retention agent

A technology for fruit and vegetable chips and a color-preserving agent, which is applied in the direction of protecting fruits/vegetables with a protective layer, keeping fruits and vegetables fresh, and preserving fruits/vegetables by dehydration, etc., can solve product quality decline, shortened shelf life, browning, etc. problem, to prevent discoloration, reduce enzymatic browning, and reduce the possibility of

Inactive Publication Date: 2019-01-01
BEIJING KAIDA HENGYE AGRI TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During the storage and processing of fruits and vegetables, browning is a common problem, which often leads to a decline in product quality and shortened shelf life

Method used

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  • Preparation method of crisp fruit and vegetable chips without adding color retention agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] combine figure 1 As shown, a method for preparing dried apples without the addition of a color-protecting agent mainly includes the following steps: raw material cleaning, screening, secondary cleaning, cutting, sterilization, film coating, air drying and freeze drying;

[0031] (1) Raw material cleaning: Use a high-pressure cleaner to clean the raw material to remove sediment and foreign matter on the surface of the raw material;

[0032] (2) Screening: remove the inedible parts of the raw materials, classify the raw materials, select qualified raw materials, and then process them into certain specifications. The screening process is carried out on the conveyor belt, and the low-temperature water is continuously sprayed during the screening process;

[0033] (3) Secondary cleaning: the screened raw materials are transported to the air bubble cleaning machine via the conveyor belt for cleaning. The cleaning solution is salt water with a concentration of 2%, and the clea...

Embodiment 2

[0040] combine figure 1 As shown, a method for preparing dried cherry tomatoes without color-protecting agent mainly includes the following steps: raw material cleaning, screening, secondary cleaning, cutting, sterilization, coating, air-drying and freeze-drying;

[0041] (1) Raw material cleaning: Use a high-pressure cleaner to clean the raw material to remove sediment and foreign matter on the surface of the raw material;

[0042] (2) Screening: remove the inedible parts of the raw materials, classify the raw materials, select qualified raw materials, and then process them into certain specifications. The screening process is carried out on the conveyor belt, and the low-temperature water is continuously sprayed during the screening process;

[0043] (3) Secondary cleaning: the screened raw materials are transported to the air bubble cleaning machine through the conveyor belt for cleaning. The cleaning solution is salt water with a concentration of 1%, and the cleaning time ...

Embodiment 3

[0050] combine figure 1 As shown, a method for preparing dried celery without adding a color-protecting agent mainly includes the following steps: raw material cleaning, screening, secondary cleaning, cutting, sterilization, coating, air-drying and freeze-drying;

[0051] (1) Raw material cleaning: Use a high-pressure cleaner to clean the raw material to remove sediment and foreign matter on the surface of the raw material;

[0052] (2) Screening: remove the inedible parts of the raw materials, classify the raw materials, select qualified raw materials, and then process them into certain specifications. The screening process is carried out on the conveyor belt, and the low-temperature water is continuously sprayed during the screening process;

[0053] (3) Secondary cleaning: transfer the screened raw materials to the air bubble cleaning machine via the conveyor belt for cleaning. The cleaning solution is salt water with a concentration of 10%, and the cleaning time is 5 minut...

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Abstract

The invention relates to the field of food processing, in particular to a preparation method of crisp fruit and vegetable chips without adding a color retention agent. The preparation method comprisesthe following steps: washing raw materials, i.e., washing the raw materials by utilizing a high-pressure washing machine, and removing silt and foreign matters on the surfaces of the raw materials; screening i.e., removing uneatable parts in the raw materials, grading the raw materials and selecting qualified raw materials, and spraying low-temperature water in a screening process; carrying out secondary washing, i.e., putting the raw materials into a bubble washing machine and washing, and then putting the raw materials into a long water flowing tank; sterilizing, i.e., conveying the raw materials into a sterilization tank through the long water flowing tank and carrying out sterilization treatment; carrying out film coating, i.e., carrying out oxygen isolation treatment on the sterilized raw materials on a conveyor belt, and then putting the raw materials into a film coating solution and carrying out film coating; carrying out air drying, i.e., treating the film-coated raw materialson the conveyor belt and treating through an air drying machine to carry out rapid air drying and water removal; carrying out freeze-drying, i.e., putting the water-removed raw materials into a vacuum freeze-drying box and carrying out freeze-drying treatment. According to a color retention technology provided by the invention, any color retention agent is not added; contact between the raw materials and oxygen gas is reduced in a whole conveying process of the raw materials, and the fruit and vegetable raw materials are effectively prevented from changing color in a processing process.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing fruit and vegetable crisps without adding a color-protecting agent. background technology [0002] The color retention of green vegetables during processing is an important key to product perception. During the processing of products, the phenomenon of green loss is often very serious, which greatly affects the sensory quality of the products for consumers and reduces the commercial value of the products. Therefore, in fruits and vegetables Color protection in product processing has become a key link in product guarantee. [0003] During the storage and processing of fruits and vegetables, browning is a common problem, which often leads to a decline in product quality and shortened shelf life. Browning can be divided into non-enzymatic browning and enzymatic browning: non-enzymatic browning refers to browning that does not require enzymatic catalysis, includ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/41A23B7/16A23B7/154A23B7/024A23B7/02
CPCA23B7/0205A23B7/024A23B7/154A23B7/16A23L5/41A23L19/03A23V2002/00A23V2200/048A23V2200/10A23V2200/22A23V2250/124A23V2250/1614A23V2300/10A23V2300/20
Inventor 刘长安庄楠
Owner BEIJING KAIDA HENGYE AGRI TECH DEV
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