Preparation method of instant flat peach slices

A flat peach and slicing technology, which is applied in food preservation, fruit and vegetable fresh-keeping, food science, etc., can solve the problems of single deep processing means, high water content, high sugar content of flat peach fruit, etc., to solve the problem of easy deterioration and rot, increase economic added value, and prepare The effect of simple method

Pending Publication Date: 2019-02-15
SHIHEZI UNIVERSITY
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The maturity period of flat peaches is relatively concentrated, and a large number of peaches flood into the market when they are ripe, forming a short-term backlog in the market. In addition, flat peaches have high sugar content and high water content, and are easily infected by pathogens and rot. Prolonging the marketing time, etc. will bring great difficulties and cause serious economic losses
At presen

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of instant flat peach slices

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0031] Embodiment 1: This embodiment 1 discloses a preparation method for preparing flat peach slices. The flat peaches are washed and dried, cored and cut into 5 mm thick slices, and then the cut flat peach slices are immersed in the color protection solution to protect the color 30min, the color-protecting solution is 0.15% by weight of ascorbic acid, 0.6% by weight of citric acid, 0.33% by weight of sodium chloride and the rest of the ultra-pure water, placed in the environment of -25 ° C after color protection Freeze for 11 hours, and finally put it into a vacuum freeze-drying chamber. The temperature of the cold trap is -45°C, the vacuum degree is 15Pa, and the freeze-drying time is 11 hours. After that, the finished peach crisps are obtained. The prepared peach crisps are vacuum-packed to obtain The flat peach slices are crispy in texture, retain the original flavor of fresh peach fruit, and have no browning, and the color is brighter and whiter.

Example Embodiment

[0032] Embodiment 2: This embodiment 2 discloses a preparation method for preparing flat peach slices. The flat peaches are washed and dried, cored and cut into 4mm thick slices, and then the cut flat peach slices are immersed in the color protection solution to protect the color 20min, the color protection solution is 0.1% by weight of ascorbic acid, 0.45% by weight of citric acid, 0.28% by weight of sodium chloride and the rest of the ultrapure water, after color protection, placed in -15 ° C environment Freeze for 12 hours, and finally put it into a vacuum freeze-drying chamber. The temperature of the cold trap is -47°C, the vacuum degree is 10Pa, and the freeze-drying time is 12 hours. After that, the finished peach crisps are obtained. The prepared peach crisps are vacuum-packed to obtain The flat peach slices are crispy in texture, retain the original flavor of fresh peach fruit, and have no browning, and the color is brighter and whiter.

Example Embodiment

[0033] Embodiment 3: This embodiment 3 discloses a preparation method for preparing flat peach slices. Wash and dry the flat peaches, remove the core and cut them into 6mm thick slices, and then immerse the cut flat peach slices in the color protection solution to protect the color 25min, the color-protecting solution is 0.14% by weight of ascorbic acid, 0.5% by weight of citric acid, 0.3% by weight of sodium chloride and the rest of the ultrapure water, placed in the environment of -20 ° C after color protection Freeze for 9 hours, and finally put it into a vacuum freeze-drying chamber. The temperature of the cold trap is -46°C, the vacuum degree is 20Pa, and the freeze-drying time is 10 hours. After that, the finished peach crisps are obtained. The prepared peach crisps are vacuum-packed to obtain The flat peach slices are crispy in texture, retain the original flavor of fresh peach fruit, and have no browning, and the color is brighter and whiter.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Thicknessaaaaaaaaaa
Thicknessaaaaaaaaaa
Thicknessaaaaaaaaaa
Login to view more

Abstract

The invention discloses a preparation method of instant flat peach slices. Fresh flat peach fruits are taken as a raw material which is sequentially subjected to pretreatments including washing, slicing, color protection and pre-cooling in a dish, and then a vacuum freeze drying technology is adopted so as to obtain flat peach crisp slices. The preparation process is used for solving the problem of easy deterioration and decay after picking; the vacuum freeze-dried flat peach crisp slices have a loose and crisp taste, retains a special flavor peculiar to raw materials, provides rich dietary fibers at the same time, promotes the proliferation of intestinal tract probiotics, and enhances health-care functions. Compared with the prior art, the preparation method is simple, can keep the tasteand the color of peach fruits, and can keep nutrient substances to the greatest extent.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of flat peach slices. Background technique [0002] Flat peach is a variety of peach in the subfamily Prunus, the genus Peach. The leaves are narrowly oval to lanceolate, 15 cm long and 4 cm wide. The apex is long and thin, with fine teeth on the edge, dark green and shiny, and the base of the leaf has honey Glandular; bark dark gray, with cracks with age; flowers solitary, from light to dark pink or red, sometimes white, with short stalks, 4 cm in diameter, flowering in early spring; subglobose drupe, hairy on the surface, fleshy Edible, orange-yellow reddish-yellow, 7.5 cm in diameter, with deeply pitted and grooved core, containing white seeds. [0003] Pantao fruit is juicy, delicious, fragrant and nutritious, and the pulp is rich in calcium, phosphorus, ascorbic acid, organic acids and various amino acids. It is one of people's favorite fresh ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23B7/024
CPCA23B7/024
Inventor 胡有贞关波穆香轶陈国刚彭丽平
Owner SHIHEZI UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap