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Preparation method of freeze-dried jerusalem artichoke chips

A Jerusalem artichoke and freeze-drying technology, which is applied in the functions of food ingredients, food preservation, fruit and vegetable preservation, etc., can solve the problems of cumbersome preparation method of Jerusalem artichoke slices, and the hardness and brittleness are not well controlled, and achieve nutrition and function. The effect of no loss of ingredients and unique taste

Pending Publication Date: 2020-11-06
LANZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the preparation method of the Jerusalem artichoke chip claimed in this invention is loaded down with trivial details, and hardness and brittleness are all not well controlled

Method used

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  • Preparation method of freeze-dried jerusalem artichoke chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 A kind of preparation method 1 of freeze-dried artichoke chip

[0023] Follow the steps below to prepare freeze-dried Jerusalem artichoke chips:

[0024] (1) Harvest Jerusalem artichoke tubers after the branches and leaves of Jerusalem artichoke turn yellow in late November and store them in a refrigerator at 4°C for later use;

[0025] (2) screen the Jerusalem artichoke tubers with regular shape and no damage on the surface, and rinse the surface soil with clear water;

[0026] (3) remove the epidermis from the cleaned Jerusalem artichoke tubers and cut into thin slices with a thickness of 3 mm;

[0027] (4) Carry out color protection to the Jerusalem artichoke slices, the compound color protection agent is the combination of 0.4% sodium chloride, 0.3% citric acid, and 0.3% L-cysteine, and the color protection time is 30min;

[0028] (5) Drain the surface water of the Jerusalem artichoke slices obtained in step (4) and then soak them. The soaking solutio...

Embodiment 2

[0032] Embodiment 2 A kind of preparation method 2 of freeze-dried artichoke chip

[0033] Follow the steps below to prepare freeze-dried Jerusalem artichoke chips:

[0034] (1) Harvest Jerusalem artichoke tubers after the branches and leaves of Jerusalem artichoke turn yellow in late November and store them in a refrigerator at 4°C for later use;

[0035] (2) screen the Jerusalem artichoke tubers with regular shape and no damage on the surface, and rinse the surface soil with clear water;

[0036] (3) remove the epidermis from the cleaned Jerusalem artichoke tubers and cut into thin slices with a thickness of 4mm;

[0037] (4) Carry out color protection to Jerusalem artichoke slices, the compound color protection agent is the combination of 0.8% sodium chloride, 0.5% citric acid, 0.2% L-cysteine, color protection time is 30min;

[0038] (5) Drain the surface water of the Jerusalem artichoke slices obtained in step (4) and then soak them. The soaking solution is 8% maltodext...

Embodiment 3

[0042] Embodiment 3 A kind of preparation method of freeze-dried artichoke chip

[0043] Follow the steps below to prepare freeze-dried Jerusalem artichoke chips:

[0044] (1) Harvest Jerusalem artichoke tubers after the branches and leaves of Jerusalem artichoke turn yellow in late November and store them in a refrigerator at 4°C for later use;

[0045] (2) screen the Jerusalem artichoke tubers with regular shape and no damage on the surface, and rinse the surface soil with clear water;

[0046] (3) remove the epidermis from the cleaned Jerusalem artichoke tubers and cut into thin slices with a thickness of 5mm;

[0047] (4) Carry out color protection to Jerusalem artichoke slices, the compound color protection agent is the combination of 1.2% sodium chloride, 0.4% citric acid, 0.1% L-cysteine, color protection time is 30min;

[0048] (5) Drain the surface water of the Jerusalem artichoke slices obtained in step (4) and then soak them. The soaking solution is 12% maltodextr...

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Abstract

The invention relates to a preparation method of crisp chips, in particular to a preparation method of freeze-dried jerusalem artichoke chips. The preparation method comprises the following steps: (1)screening jerusalem artichoke tubers, washing surface soil with clear water, performing peeling and slicing; (2) performing color protection; (3) performing dipping; (4) draining water, and performing pre-freezing in a refrigerator at the temperature of-18 DEG C to -60 DEG C; (5) drying the jerusalem artichoke slices obtained in the step (4) in a vacuum freeze dryer at a cold trap temperature of-72 DEG C and a vacuum degree of 0.1 Pa to obtain the freeze-dried jerusalem artichoke chips. The jerusalem artichoke chips prepared by the preparation method disclosed by the invention are free fromloss of nutritional and functional components on the basis of keeping the original flavor and shape, and have the characteristics of crispness, sweetness, unique taste and low fat. And the produced freeze-dried jerusalem artichoke chips meet the regulations of the standard GB / T 23787-2009 of non-fried fruit and vegetable crisp chips.

Description

technical field [0001] The invention relates to a preparation method of crisp chips, in particular to a preparation method of freeze-dried Jerusalem artichoke chips. Background technique [0002] Jerusalem artichoke, also known as Jerusalem artichoke and ground ginger, is a perennial herbaceous plant of the genus Sunflower in the family Asteraceae. Jerusalem artichoke is native to North America and introduced to China via Europe. Jerusalem artichoke has the characteristics of drought resistance, cold resistance, salt and alkali resistance, wind and sand resistance, strong reproductive ability, and wide adaptability. After being introduced to my country from Europe, it has been planted in all parts of the north and south. The stems and leaves of Jerusalem artichoke can be harvested in the peak growing season and used directly as green fodder, or crushed in autumn to make dry feed. At the same time, the stems, leaves and tubers can be used to process biofuels. Jerusalem arti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/41A23B7/024
CPCA23L19/03A23L5/41A23B7/024A23V2002/00A23V2200/048A23V2250/1582A23V2250/1614A23V2250/032A23V2250/0634A23V2250/5114
Inventor 赵长明高文婷慕钰文蔡传勇吕世奇
Owner LANZHOU UNIVERSITY
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