Method for preparing berry crisp chips

A berry and chip technology, applied in the field of preparing berry chips, can solve the problems of consuming a lot of time and energy, uneven heating of fruits and vegetables, long drying cycle, etc., and achieve the goal of improving color, shortening vacuum freeze-drying time, and improving berry color Effect

Active Publication Date: 2019-08-06
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, berry processing methods mainly include hot air drying, microwave drying, freeze drying, infrared drying, etc. Hot air drying is the most traditional drying method, but its drying cycle is long and the temperature is high, which usually leads to the degradation of important nutritional compounds, flavors and colors
During the microwave heating and drying process, the internal temperature of fruits and vegetables is significantly higher than the external temperature, a dense porous structure is formed inside the material, and the thermal conductivity becomes poor, resulting in uneven heating of fruits and vegetables and prone to scorching
Vacuum freeze-drying can maintain the original characteristics such as activity, flavor and shape to the greatest extent, but it also consumes a lot of time and energy, and the cost is high, and the color is white after vacuum freeze-drying

Method used

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  • Method for preparing berry crisp chips
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  • Method for preparing berry crisp chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] For raw material selection, select strawberries with a complete surface, no bad spots, and no rot.

[0022] Cleaning treatment, cleaning the selected strawberries to remove dust and stains on the surface.

[0023] Slicing, the cleaned strawberries are sliced ​​into 5-6mm thin slices.

[0024] For freezing treatment, the thinly sliced ​​strawberries were frozen at -19°C for 24 hours to freeze them.

[0025] Ultra-high pressure pretreatment, vacuum-pack frozen strawberry slices and put them into ultra-high pressure equipment, and then use water as the medium to perform ultra-high pressure treatment. The ultra-high pressure is 100MPa, the holding time is 5min, and the temperature is 20°C.

[0026] Ultrasonic pretreatment, put the strawberries pretreated by ultra-high pressure into the ultrasonic instrument, the ultrasonic power is 100w, the ultrasonic time is 20min, the ultrasonic frequency is 20KHZ, and the temperature of the system is controlled at 20-25°C during ultras...

Embodiment 2

[0029] For raw material selection, select strawberries with a complete surface, no bad spots, and no rot.

[0030] Cleaning treatment, cleaning the selected strawberries to remove dust and stains on the surface.

[0031] Slicing, the cleaned strawberries are sliced ​​into 5-6mm thin slices.

[0032] For freezing treatment, the thinly sliced ​​strawberries were frozen at -40°C for 18 hours to freeze them.

[0033] Ultra-high pressure pretreatment, vacuum-pack frozen strawberry slices and put them into ultra-high pressure equipment, and then use water as the medium to perform ultra-high pressure treatment. The ultra-high pressure is 100 MPa, the holding time is 5 minutes, and the temperature is 23 °C.

[0034] Ultrasonic pretreatment, put the strawberries pretreated by ultra-high pressure into an ultrasonic instrument, the ultrasonic power is 100w, the ultrasonic time is 20min, the ultrasonic frequency is 30KHZ, and the system temperature is controlled at 20-25°C during ultraso...

Embodiment 3

[0037] For raw material selection, select strawberries with a complete surface, no bad spots, and no rot.

[0038] Cleaning treatment, cleaning the selected strawberries to remove dust and stains on the surface.

[0039] Slicing, the cleaned strawberries are sliced ​​into 5-6mm thin slices.

[0040] For freezing treatment, the thinly sliced ​​strawberries were frozen at -80°C for 12 hours to freeze them.

[0041] Ultra-high pressure pretreatment, the frozen strawberry slices are vacuum-packed and placed in ultra-high pressure equipment, and then water is used as the medium for ultra-high pressure treatment. The ultra-high pressure is 100MPa, the holding time is 5min, and the temperature is 25°C.

[0042] Ultrasonic pretreatment, put the strawberries pretreated by ultra-high pressure into an ultrasonic instrument, the ultrasonic power is 100w, the ultrasonic time is 20min, the ultrasonic frequency is 40KHZ, and the system temperature is controlled at 20-25°C during ultrasonica...

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Abstract

The invention discloses a method for preparing berry crisp chips. Berries are cleaned and sliced, then treated through the combination of ultra-high pressure and ultrasound after cryogenic treatment,and finally placed into a vacuum freeze dryer to perform drying. Ultra-high pressure and ultrasound combined treatment can be performed on the berries after the cryogenic treatment, then pre freezingcan be performed, and finally the berries can be put into the vacuum freeze dryer to perform drying so that berry crisp chips can be prepared, and therefore, the color of the berries can be improved,the flavor of the berries can be promoted to release, the time of vacuum freeze-drying can be shortened, drying efficiency can be enhanced, and energy consumption can be saved.

Description

technical field [0001] The invention relates to a berry processing method, in particular to a method for preparing berry chips. Background technique [0002] At present, berry processing methods mainly include hot air drying, microwave drying, freeze drying, infrared drying, etc. Hot air drying is the most traditional drying method, but its drying cycle is long and the temperature is high, which usually leads to the degradation of important nutritional compounds, flavors and colors. During the microwave heating and drying process, the internal temperature of fruits and vegetables is significantly higher than the external temperature, a dense porous structure is formed inside the material, and the thermal conductivity becomes poor, resulting in uneven heating of fruits and vegetables, which is prone to scorching. Vacuum freeze-drying can keep the original characteristics such as activity, flavor and shape to the greatest extent, but it also consumes a lot of time and energy, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/10A23L5/30
CPCA23L19/03A23L5/10A23L5/17A23L5/32A23V2002/00A23V2300/20A23V2300/46A23V2300/48A23V2300/10
Inventor 乔宇廖李王俊张莉会汪兰丁安子吴文锦李新石柳张金木
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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