Low-fat fruit and vegetable crispy chips and processing method thereof

A technology for fruit and vegetable chips and a processing method, applied in the field of food processing, can solve the problems of rancidity, loss of nutrients and the like, and achieve the effects of good quality, crisp taste and unique flavor

Inactive Publication Date: 2019-04-05
马小雨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high temperature, the nutrient content of the raw materials after frying is seriously lost, and there will be rancidity problems, and the frying oil is likely to produce carcinogens due to repeated use. However, due to the simple processing technology and equipment requirements of fried puffed food, Therefore, many manufacturers, especially small factories, continue to use

Method used

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  • Low-fat fruit and vegetable crispy chips and processing method thereof
  • Low-fat fruit and vegetable crispy chips and processing method thereof
  • Low-fat fruit and vegetable crispy chips and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] The processing method of low-fat fruit and vegetable chips includes the following steps:

[0071] Step a: Selection of raw materials: choose fresh carrots as raw materials;

[0072] Step b ripening: cut the carrots into slices with a thickness of 2 cm, and bake them in a microwave oven with a power of 1200W for 15 minutes to ripen;

[0073] Step c crushing into puree: crushing the matured carrots into puree to obtain carrot puree;

[0074] Step d: Adding auxiliary materials: adding β-cyclodextrin, whey powder and wheat cellulose to the carrot puree, and mixing uniformly to obtain a mixture; the carrot puree, β-cyclodextrin, whey powder and wheat cellulose The weight ratio is 39:6:4:1;

[0075] Step e: Forming: the mixture is pressed into a composite sheet with a thickness of 5mm using a tablet press;

[0076] Step f puffing: air puffing the composite sheet;

[0077] Step g drying: infrared drying the composite sheet after the airflow expansion, the infrared drying temperature is 8...

Embodiment 2

[0079] The processing method of low-fat fruit and vegetable chips includes the following steps:

[0080] Step a: Selection of raw materials: choose fresh carrots as raw materials;

[0081] Step b Ethanol fumigation: Put the carrots in a closed room and fumigate them with 400μL / L ethanol aqueous solution at 25℃ for 6 hours; then take the carrots out and place them in a ventilated environment for 2 hours to obtain ethanol fumigation Carrots

[0082] Step c ripening: cut the carrots fumigated with ethanol into thin slices with a thickness of 2 cm, and bake them in a microwave oven with a power of 1200W for 15 minutes to ripen them;

[0083] Step d crushing into puree: crushing the matured carrots into puree to obtain carrot puree;

[0084] Step e: Adding auxiliary materials: adding β-cyclodextrin, whey powder and wheat cellulose to the carrot puree, and mixing uniformly to obtain a mixture; the carrot puree, β-cyclodextrin, whey powder and wheat cellulose The weight ratio is 39:6:4:1;

[...

Embodiment 3

[0089] The processing method of low-fat fruit and vegetable chips includes the following steps:

[0090] Step a: Selection of raw materials: choose fresh carrots as raw materials;

[0091] Step b Ethanol fumigation: Put the carrots in a closed room and fumigate them with 400μL / L ethanol aqueous solution at 25℃ for 6 hours; then take the carrots out and place them in a ventilated environment for 2 hours to obtain ethanol fumigation Carrots

[0092] Step c color protection and enzyme inhibition treatment: the carrots fumigated with ethanol are immersed in the color protection and enzyme inhibition treatment solution for 30 seconds, taken out, and drained to obtain color protection and enzyme inhibition carrots;

[0093] Step d Maturation: Cut the color-protected and enzyme-protected carrots into slices with a thickness of 2 cm, and roast them in a microwave oven with a power of 1200W for 15 minutes to mature;

[0094] Step e: crushing into puree: crushing the matured carrots into puree t...

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Abstract

The invention discloses low-fat fruit and vegetable crispy chips and a processing method thereof. The processing method of the low-fat fruit and vegetable crispy chips comprises the process steps of raw materials selecting, curing, crushing into paste, auxiliary materials addition, shaping, puffing, drying and the like. The low-fat fruit and vegetable crispy chips have good quality, rich nutrition, unique flavor, crispy mouth feeling and the beneficial health care effects; the low-fat fruit and vegetable crispy chips become food integrating leisure and health care from the single leisure food;medicine and food are integrated; the low-fat fruit and vegetable crispy chips are popular in customers.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to low-fat fruit and vegetable chips and a processing method thereof. Background technique [0002] According to the light industry standard "Puffed Foods", puffed foods can be divided into baked puffed foods, fried puffed foods, direct extrusion puffed foods, and colorful puffed foods. [0003] Baked puffed food is made from cereals, beans and potatoes as raw materials, and puffed by baking, microwave and other heating methods. Such as Wangwang snow cakes, rice prince snow rice cakes, Holly Friends, etc. [0004] Baked puffed food is made of cereals, beans and potatoes as raw materials, which are fried and puffed. Such as wonderful crispy corners, shrimp crackers, rice crackers, etc. [0005] Direct extrusion puffed food is made by using cereals, beans and potatoes as raw materials, extruded by an extruder, under high temperature and high pressure conditions, using the pressure dif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/18A23L31/00A23L33/00
CPCA23L19/01A23L19/19A23L31/00A23L33/00
Inventor 马小雨
Owner 马小雨
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