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Processing method for fresh-cut jerusalem artichoke crisp chips

A processing method, the technology of Jerusalem artichoke, applied in the field of food processing, can solve the problems of unsuitable large-scale production, complicated process, high energy consumption, etc., and achieve the effect of crisp taste, simple process and low processing temperature

Inactive Publication Date: 2019-10-15
QINGHAI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The whole processing process is time-consuming and complex, and many places in the process need to be heated, and the energy consumption is high, so it is not suitable for large-scale production

Method used

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  • Processing method for fresh-cut jerusalem artichoke crisp chips
  • Processing method for fresh-cut jerusalem artichoke crisp chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1, a kind of processing method of fresh-cut Jerusalem artichoke chip, comprises the following steps:

[0030] Material selection: Select mature Jerusalem artichoke tubers without rot and damage from diseases and insect pests;

[0031] Cleaning: Rinse the selected Jerusalem artichoke tubers with clean water, as long as there is no sediment on the surface;

[0032] Skin grinding: process the Jerusalem artichoke with a hair roller peeling and washing machine to remove the skin of the Jerusalem artichoke;

[0033] Slicing: Cut the cleaned and peeled Jerusalem artichoke tubers crosswise into thin slices with a thickness of 2mm;

[0034] Color protection: Immediately put the sliced ​​Jerusalem artichoke into clear water, and just submerge all the slices of Jerusalem artichoke in the water;

[0035] Arranging the plate: After the temperature of the expansion tank rises to 70°C, place the processed Jerusalem artichoke on the material plate along the longitudinal di...

Embodiment 2

[0043] Embodiment 2, a kind of processing method of fresh-cut Jerusalem artichoke chip, comprises the following steps:

[0044] Material selection: Select mature Jerusalem artichoke tubers without rot and damage from diseases and insect pests;

[0045] Cleaning: Rinse the selected Jerusalem artichoke tubers with clean water, as long as there is no sediment on the surface;

[0046] Unpeeled: directly slice the cleaned Jerusalem artichoke;

[0047] Slicing: Cut the cleaned Jerusalem artichoke tubers transversely into thin slices with a thickness of 3mm;

[0048] Color protection: Immediately put the sliced ​​Jerusalem artichoke into clear water, and just submerge all the slices of Jerusalem artichoke in the water;

[0049] Arranging the plate: After the temperature of the expansion tank rises to 70°C, place the processed Jerusalem artichoke on the material plate along the longitudinal direction, and be careful not to be too dense;

[0050] Pressurization and temperature rise:...

Embodiment 3

[0057] Embodiment 3, a kind of processing method of fresh-cut Jerusalem artichoke chip, comprises the following steps:

[0058] Raw material selection: select mature Jerusalem artichoke tubers without rot and damage from diseases and insect pests;

[0059] Cleaning: Rinse the selected Jerusalem artichoke tubers with clean water, as long as there is no sediment on the surface;

[0060] Peeling: Use a knife to peel off the skin on the surface of the Jerusalem artichoke tuber;

[0061] Slicing: Cut the cleaned and peeled Jerusalem artichoke tubers crosswise into thin slices with a thickness of 2.5 mm;

[0062] Color protection: Immediately put the sliced ​​Jerusalem artichoke into clear water, and just submerge all the slices of Jerusalem artichoke in the water;

[0063] Arranging the plate: After the temperature of the expansion tank rises to 70°C, place the processed Jerusalem artichoke on the material plate along the longitudinal direction, and be careful not to be too dense...

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Abstract

The invention relates to a processing method for fresh-cut jerusalem artichoke crisp chips, and relates to the technical field of food processing. The processing method includes the steps of sorting,cleaning, skin grinding, slicing, color protecting, plate presentation, pressing and heating, differential pressure puffing, vacuuming, cooling and drying, packaging and the like. The processing method has the beneficial effects that the original nutritional ingredients of jerusalem artichoke are completely retained, inulin is completely used, the protein, fibers and other polysaccharides of the jerusalem artichoke are further fully used, and the comprehensive nutrition is achieved; no waste is generated during processing, the process is simple, energy conservation and environment protection are achieved, compared with a previous puffing process, the processing temperature is low, and the nutritional ingredients are better retained; and the product quality is loose, the taste is crisp, theflavor of the jerusalem artichoke is achieved, the chips can be directly eaten, and are easy to store and convenient to carry and eat, and production and consumption concepts of whole grain food aresatisfied.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for fresh-cut Jerusalem artichoke chips. Background technique [0002] Jerusalem artichoke, also known as Jerusalem artichoke, is one of the most representative inulin plants. It is the preferred raw material for the processing and production of multifunctional food ingredients such as inulin, fructo-oligosaccharides and super high fructose syrup. Jerusalem artichoke tubers are not resistant to storage and are easy to rot. Mildew, it is urgent to carry out primary processing at the origin. The existing processing of Jerusalem artichoke is limited to inulin, the product type is single, inconvenient to eat, the production process is complicated, the energy consumption is high, chemical components need to be added, and there are problems such as sewage discharge in the whole production process. [0003] With the continuous advancement of the big health i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23P30/32
CPCA23L19/10A23P30/32
Inventor 党斌杨希娟钟启文赵孟良
Owner QINGHAI UNIVERSITY
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