Preparation method of fruit-vegetable crisps applying trehalose

Abstract

The invention discloses a preparation method of fruit-vegetable crisps applying trehalose. The method comprises the following steps: performing screening on the raw materials, cleaning, steam de-enzyming and soaking in citric acid cold water to obtain pretreated raw materials; performing centrifugal dehydration on the pretreated raw materials to obtain pre-impregnated raw materials; uniformly mixing the pre-impregnated raw materials with impregnation liquid according to the production requirements, and impregnating in a vacuum impregnation machine for good taste, wherein the impregnation liquid is prepared from trehalose and an emulsifier; sequentially performing pre-cooling, freezing, vacuum oil-bath dehydration and centrifugal oil removal on the impregnated raw materials to obtain the fruit-vegetable crisps. The impregnation technology provided by the invention adopts the trehalose and the emulsifier, maintains original color of the food and avoids shrinking of the raw materials; moreover, rehydration is fast, the tissue structure of original food is maintained, the blood glucose reaction is steady, and the sweetness quality of the food is improved; moreover, the cariogenicity islow. In the treatment of raw materials, a centrifugal dehydration treating technology is added before the impregnation technology, then the yield of semi-finished products is increased by 15%, and the production efficiency is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing fruit and vegetable crisps using trehalose. Background technique [0002] Fruits and vegetables are not convenient for fresh-keeping storage and long-distance transportation, which limits the production and marketing of fruit and vegetable products. Moreover, fruits and vegetables have a certain seasonality, and fruit and vegetable crisps supplement people's demand for fruits and vegetables in the off-season. In the production process of fruit and vegetable chips, the process of dipping in sugar solution is generally used. Sucrose, white granulated sugar, maltose, etc. are generally used for dipping in sugar solution. However, the products after dipping using traditional techniques will shrink, seriously affecting the product image. and taste, the follow-up processing is more difficult; the sugar content of the product is relatively high, about 65%. Excessiv...

AI Technical Summary

Problems solved by technology

However, due to the low sweetness of trehalose, the osmotic pressure in the food cannot be effectively increased, and the purpose of dipping and preservation cannot be achieved. In the dipping process of the existing fruit and vegetable chips preparation process, trehalose usually needs to be used in conjunction with sweeteners such as sucrose

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