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Production method of selenium-enriched fruit and vegetable chips

A production method, fruit and vegetable crisp technology, applied to the functions of food ingredients, food ingredients as taste improvers, food drying, etc., can solve the problems of high price of edible fungi, low utilization rate of raw materials, high cost of raw materials, etc., and achieve low moisture return rate , Improve water content and water activity, and improve quality

Inactive Publication Date: 2019-03-08
ENSHI JUXIN MODERN AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cost of individual breeds is very high
There are two reasons for this phenomenon: one is the high cost of raw materials, such as edible mushrooms, which taste delicious after being fried, and are very popular among consumers.
However, the price of some edible fungi is high, and the cost burden is heavy
The second is that the utilization rate of some raw materials is low, and the output of finished products is too small.
[0009] At present, the products prepared by the production and processing methods of domestic fruit and vegetable crisps have high moisture content, poor brittle taste, rancidity, short shelf life, and even carcinogens caused by high-temperature frying; there are also indirect use of steam in the above production process. Blanching, spray drying, vacuum low-temperature frying and even freeze-drying equipment, but the above quality and safety problems have not been resolved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A production method of selenium-enriched fruit and vegetable crisps, comprising the steps of:

[0039] Step 1) Sorting and cleaning the pods of selenium-rich okra pods collected from selenium-rich soil and water sources and growing mature, and then punching holes at the bottom pedicles;

[0040] Step 2) Spread the fruit pods obtained in step 1) in a single layer and steam blanching at 0.2MPa and 80°C for 30s to inactivate the enzyme and protect the color;

[0041] Step 3) Immerse the fruit pods obtained in step 2) into the seasoning solution with 10wt% salt added, and soak for 30s;

[0042] Step 4) Take out the pods after soaking in step 3), and then soak them with hypertonic solution. The soaking parameters are: vacuum degree 0.08MPa, time 30min; take them out, wash off the surface attachments with purified water, and then drain; The hypertonic solution is mixed uniformly by dextrin: CMC: purified water according to the mass ratio of 5:3:150;

[0043] Step 5) Freeze-...

Embodiment 2

[0046] A production method of selenium-enriched fruit and vegetable crisps, comprising the steps of:

[0047] Step 1) Sorting and cleaning the pods of selenium-rich okra pods collected from selenium-rich soil and water sources and growing mature, and then punching holes at the bottom pedicles;

[0048] Step 2) Spread the fruit pods obtained in step 1) in a single layer and steam blanching at 0.1MPa and 100°C for 30s;

[0049] Step 3) Immerse the fruit pods obtained in step 2) into the seasoning liquid with 20wt% salt added, and soak for 10s;

[0050] Step 4) Take out the pods after soaking in step 3), and then soak them with hypertonic solution. The soaking parameters are: vacuum degree 0.08MPa, time 30min; take them out, wash off the surface attachments with purified water, and then drain; The hypertonic solution is mixed uniformly by dextrin: CMC: purified water according to the mass ratio of 3:2:100;

[0051] Step 5) Freeze-dry the pods after step 4) at 30MPa for 6h;

[...

Embodiment 3

[0060] The performance test of product of the present invention:

[0061] The product of the present invention needs to meet the following sensory indicators and physical and chemical properties, specifically see the following table 1-2:

[0062] Table 1 Sensory indicators

[0063] project

index

color

Have the color and luster that the product should have

Taste and texture

It has the taste and aroma that the product should have, pure fragrance, crisp taste, no peculiar smell

organizational status

Blocks, flakes, strips or the proper shape of the variety, all forms should be basically intact, the thickness of the same variety of products is basically uniform, and there is basically no debris

Impurities

No visible foreign matter with normal vision

[0064] Table 2 Physical and chemical indicators

[0065] project

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PUM

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Abstract

The invention belongs to the technical field of food processing, and discloses a production method of selenium-enriched fruit and vegetable chips. The production method comprises the following steps of step (1) performing pretreatment; step (2) performing enzyme deactivation and color protection; step (3) performing maceration; step (4) performing soaking; step (5) performing freeze drying; and step (6) performing sprinkling and baking. According to the technology disclosed by the invention, quality problems of nutrient losses, bad color, fragrance and taste, high-temperature deep-frying and the like are fundamentally solved, water content is low, water activity is lower, the moisture regain is only 1.8%, quality and mouth feel are improved, and production benefits and economic benefits are significantly increased.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of selenium-enriched fruit and vegetable crisps Background technique [0002] Fruits and vegetables are rich in nutrients such as vitamins, minerals, dietary fiber and plant active ingredients. In recent years, my country has become the world's largest producer and consumer of vegetables and fruits. The vegetable chip processing industry has a broad market prospect, which is mainly reflected in: First, it conforms to the "three rural" policy that the country attaches great importance to, develops the industrialization of agricultural product processing, promotes the strategic adjustment of agricultural and rural economic structures, and increases farmers' income. Strong support from the government; second, give full play to low-cost operation, realize export earnings, and have the advantage of fruit and vegetable processed products in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/30A23L33/16
CPCA23V2002/00A23L19/03A23L29/30A23L29/35A23L33/16A23V2200/14A23V2200/22A23V2200/30A23V2250/5114A23V2250/51088A23V2300/10A23V2300/20
Inventor 南占东黄毅华
Owner ENSHI JUXIN MODERN AGRI DEV
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