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Method for Improving the Porous Structure and Texture of Vacuum Freeze-drying and Recombined Mango Chips

A technology of vacuum freeze-drying and porous structure, which is applied in the direction of food freezing, food drying, and the function of food ingredients. It can solve the problems of poor texture of recombined mango chips, so as to provide sublimation heat, shorten drying time, and improve quality. Effect

Active Publication Date: 2022-04-15
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Another object of the present invention is to provide a method for improving the porous structure and texture of vacuum freeze-dried recombined mango chips, to improve the hardness and crispness of vacuum freeze-dried recombined mango chips, and to solve the problem of poor texture of recombined mango chips question

Method used

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  • Method for Improving the Porous Structure and Texture of Vacuum Freeze-drying and Recombined Mango Chips
  • Method for Improving the Porous Structure and Texture of Vacuum Freeze-drying and Recombined Mango Chips
  • Method for Improving the Porous Structure and Texture of Vacuum Freeze-drying and Recombined Mango Chips

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Effect test

Embodiment 1

[0041] A method for improving the porous structure and texture of vacuum freeze-dried recombined mango crisps, comprising:

[0042] Step 1. Wash and remove the core of the mango, add vitamin C with a weight of 0.2% of the weight of the cored mango and citric acid with a weight of 0.05% of the weight of the cored mango to protect the color, then perform rough beating, and then add The mango skin dregs with a weight of 10% of the mango pulp weight and the pectin with a weight of 1% of the mango coarse pulp weight, and then the mango coarse pulp mixed with mango skin residues is placed in an ultrafine beater for beating once, and the beating process adopts Circulating water cooling ensures that the temperature of the pulp does not exceed 4°C until the particle size of the pulp is less than 80 μm to obtain a fine mango pulp;

[0043]Step 2: Place the mango fine pulp at 121°C to sterilize for 15 minutes, pour it into a fermenter after cooling to room temperature, then add a starter...

Embodiment 2

[0047] A method for improving the porous structure and texture of vacuum freeze-dried recombined mango crisps, comprising:

[0048] Step 1. Wash and remove the core of the mango, add vitamin C with a weight of 0.5% of the weight of the cored mango and citric acid with a weight of 0.1% of the weight of the cored mango to protect the color, then perform rough beating, and then add The mango skin dregs with a weight of 40% of the mango pulp weight and the pectin with a weight of 5% of the mango coarse pulp weight, then the mango coarse pulp mixed with mango skin residues is placed in an ultrafine beater for beating for 3 times, and the beating process adopts Circulating water cooling ensures that the temperature of the pulp does not exceed 4°C until the particle size of the pulp is less than 80 μm to obtain a fine mango pulp;

[0049] Step 2, put the mango fine pulp at 121°C to sterilize for 15 minutes, pour it into a fermenter after cooling to room temperature, then add a starte...

Embodiment 3

[0053] A method for improving the porous structure and texture of vacuum freeze-dried recombined mango crisps, comprising:

[0054] Step 1. Wash and remove the core of the mango, add vitamin C with a weight of 0.4% of the weight of the cored mango and citric acid with a weight of 0.08% of the weight of the cored mango to protect the color, then perform coarse beating, and then add The mango skin dregs with a weight of 25% of the mango pulp weight and the pectin with a weight of 3% of the mango coarse pulp weight, then the mango coarse pulp mixed with mango skin residues is placed in an ultrafine beater for beating for 2 times, and the beating process adopts Circulating water cooling ensures that the temperature of the pulp does not exceed 4°C until the particle size of the pulp is less than 80 μm to obtain a fine mango pulp;

[0055] Step 2, put the mango fine pulp at 121°C to sterilize for 15 minutes, pour it into a fermenter after cooling to room temperature, then add a star...

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Abstract

The invention discloses a method for improving the porous structure and texture of vacuum freeze-dried recombined mango crisps. Mango fine pulp is obtained by wet ultra-fine beating; step 2, sterilize the mango fine pulp, and then add starter to the mango fine pulp, and ferment; step 3, pour the fermented mango fine pulp into the chip mold, iron Freeze after the flat surface, and then increase the temperature and lower the temperature of the variable temperature thawing process; step 4, vacuum freeze-dry the frozen mango fine pulp. The invention can improve the hardness and brittleness of the vacuum freeze-dried recombined mango chips, improve the drying efficiency, and solve the problems of poor texture and low drying efficiency of the recombined mango chips.

Description

technical field [0001] The present invention relates to food processing methods. More specifically, the present invention relates to a method for improving the porous structure and texture of vacuum freeze-dried recombined mango chips. Background technique [0002] Fruit and vegetable crisps have the advantages of convenience, nutrition and health, and easy to carry, and are favored by consumers. In recent years, with the maturity of vacuum freeze drying technology and equipment, vacuum frozen fruit and vegetable crisps have developed rapidly. Mango is the most productive bulk fruit in my country, and vacuum freeze drying has gradually become a green and high-quality drying method for preparing mango chips. Natural mango raw materials have the characteristics of high sugar content, dense cells, and low eutectic point. Therefore, vacuum-frozen natural mango chips are prone to collapse during drying, and the drying time is long, resulting in poor hardness and brittleness. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L29/00A23L33/135
CPCA23L19/01A23L29/065A23L33/135A23V2002/00A23V2400/169A23V2200/048A23V2200/3204A23V2250/124A23V2250/032A23V2250/5072A23V2300/10A23V2300/20
Inventor 毕金峰易建勇郭玉霞吕健李旋吴昕烨金鑫
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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