Puffing method for preparing kiwifruit crisp slices

A technology of kiwifruit crisps and kiwifruit slices, which is applied in the field of puffing for the preparation of kiwifruit crisps, can solve the problems of rough product structure, loss, high heat, etc., solve the problem of poor technical economy, low equipment requirements, and improve production efficiency Effect

Inactive Publication Date: 2019-06-04
SHAANXI UNIV OF SCI & TECH
View PDF10 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to high temperature, high pressure, low moisture and high shear, steam puffing will cause a certain degree of loss of heat-sensitive components and nutrients in the material, and the higher the puffing temperature, the faster the VC degradation rate, resulting in serious nutritional loss of VC-rich fruits. In addition, because the size of the bubble unit and the product density are not easy to be control...

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
  • Puffing method for preparing kiwifruit crisp slices
  • Puffing method for preparing kiwifruit crisp slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] refer to figure 1 , a kind of puffing method for preparing kiwi crisps, comprising the following steps:

[0028] Step 1. Peel seven or eight mature fresh kiwifruit, freeze at -4°C for 16 hours, cut into kiwifruit slices of about 6mm after thawing, and then pre-dry the kiwifruit slices with hot air at 70°C until the moisture content is 20 %, the temperature of the kiwi slices was higher than its softening point at this time;

[0029] Step 2. Put the pretreated kiwi slices into the sealed expansion tank, put hot water into the jacket of the equipment to slowly heat the expansion tank and materials, and heat the expansion tank and materials to 70°C;

[0030] Step 3. Use a vacuum pump to evacuate the expansion tank, then fill the tank with high-pressure carbon dioxide (expansion pressure difference 1.1MPa), and expand at a temperature of 70°C. The carbon dioxide gas fills the entire expansion tank and passes through the capillary pores. Slowly infiltrate into the tissue o...

Embodiment 2

[0035] The difference between this example and Example 1 is that the slice thickness in step 1 is 8mm, and the moisture content after pre-drying is 30%; the evacuation time is 135 minutes, and the evacuation time is after the material puffing is completed, and the material is vacuum-dried to moisture content The time required for the rate to reach the standard start and end, the inert gas used in step 3 is nitrogen, the puffing pressure difference in step 3 (the pressure difference before and after pressurization in the puffing tank) is 1.82MPa, and the puffing temperature is 70°C. In step 5, the puffed kiwi fruit slices are continued to be dried in a vacuum environment, and a small amount of nitrogen gas is fed into the puffing tank during vacuum drying to keep the vacuum degree at -0.075MPa.

Embodiment 3

[0037] A kind of puffing method for preparing kiwi fruit chips, comprising the following steps:

[0038] Step 1, fresh kiwifruit is peeled, cut into 6mm kiwifruit slices, then the kiwifruit slices are pre-dried with hot air at 70°C to a moisture content of (20 ± 0.2)%, at this time the temperature of the kiwifruit slices is higher than its softening point;

[0039] Step 2, heating the kiwifruit slices after pretreatment (hot air drying) to above 70°C, and putting the kiwifruit slices with a temperature higher than 70°C into a sealed puffing tank;

[0040] Step 3. Vacuum the inside of the expansion tank so that the absolute pressure in the expansion tank is less than 12KPa. Then slowly fill high-pressure CO into the expansion tank 2 gas, the expansion pressure difference is 1.03, the expansion temperature is 80°C, and the high pressure CO 2 The gas penetrates into the raw material through the capillary pores of the material, the inflation time is 9 minutes, the final inflatio...

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

No PUM Login to view more

Abstract

The present invention discloses a puffing method for preparing kiwifruit crisp slices. Pre-dried kiwifruit slices after a freeze-thaw treatment are placed in a puffing tank for puffing, inert gas fills the entire puffing tank and slowly infiltrates through capillary holes inside the kiwi fruit slices, a highest pressure environment in the tank is kept for 10 min-20 min, so that internal and external pressures of the kiwi fruit slices are balanced; then the high pressure in the puffing tank is removed within 0.1 s, the pressure value is instantaneously reduced to atmospheric pressure, high-pressure gas inside the kiwi fruit slices is instantaneously vaporized to produce an outward expansion force, and blocking force of the capillary holes cooperates to break internal tissues of the kiwifruit slices to complete the puffing process. The kiwifruit crisp slices prepared by the method are crispy and delicious, free of any additives, green and healthy, and maintain original flavor, color, luster and nutrition of kiwifruits.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a puffing method for preparing kiwi crisps. Background technique [0002] The preservation of fruits and vegetables has been widely concerned, and making fruits and vegetables into puffed food is one of the methods to solve this problem. Both traditional extrusion and variable temperature and pressure difference puffing technologies belong to steam puffing, that is, the material is puffed with high-pressure steam as the medium. Due to high temperature, high pressure, low moisture and high shear, steam puffing will cause a certain degree of loss of heat-sensitive components and nutrients in the material, and the higher the puffing temperature, the faster the VC degradation rate, resulting in serious nutritional loss of VC-rich fruits. In addition, because the size of the bubble unit and the product density are not easy to be controlled during the puffing proce...

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): A23L19/00A23P30/32A23L5/00A23B7/02
Inventor 陈海峰宋一凡
Owner SHAANXI UNIV OF SCI & TECH
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