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Method for Improving the Texture and Color of Vacuum Freeze-drying and Recombined Apple Chips

A technology of vacuum freeze-drying and apple chips, which is applied in the direction of food freezing, food drying, and bacteria used in food preparation. Stability, the effect of improving stability

Active Publication Date: 2022-04-08
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

[0006] Still another object of the present invention is to provide a method for improving the texture and color of vacuum freeze-dried recombined apple chips, skillfully utilizing the spontaneous chemical interaction mechanism between food natural compounds, and designing a compound based on cell wall pectin polysaccharide, p-hydroxy The spontaneous stabilization process of anthocyanins based on the interaction between large and small molecules of benzoic acid (4-hydroxybenzoic acid or its derivatives) and anthocyanins, while using physical methods such as texture restructuring, aerated beating, and freeze-thaw treatment By controlling the size of ice crystals and the pore characteristics of the product, a brand-new recombined apple crisp with red meat was created, which effectively solved the problems of unstable storage period of anthocyanin and low hardness and brittleness of the product

Method used

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  • Method for Improving the Texture and Color of Vacuum Freeze-drying and Recombined Apple Chips
  • Method for Improving the Texture and Color of Vacuum Freeze-drying and Recombined Apple Chips

Examples

Experimental program
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Embodiment 1

[0038] The method for improving the texture and color of vacuum freeze-drying reorganized apple crisp chips comprises the following steps:

[0039] Pretreatment: select red-fleshed apples with uniform maturity and no pests and diseases, clean the apples, peel and core them, and cut them in half;

[0040] Crushing: crushing the apples in a low-temperature nitrogen-filled crusher;

[0041] Beating: Put the apples in a beater and beat them to get apple pulp;

[0042] Blending: Add low-ester pectin to apple pulp at 50g / kg, calcium chloride at 1.5mg / g, ethyl p-hydroxybenzoate at 0.25g / kg, dry apple pomace powder with a mass fraction of 3%, and mix well After homogenization, a mixed solution is obtained; the addition amount is based on the quality of apple pulp;

[0043] Adjust pH: add citric acid to adjust pH to 3.5;

[0044] Sterilization: sterilize the apple pulp at 121°C for 15 minutes, and pour it into the fermenter after cooling;

[0045] Fermentation: 15g / kg of starter wa...

Embodiment 2

[0052] The method for improving the texture and color of vacuum freeze-drying reorganized apple crisp chips comprises the following steps:

[0053] Pretreatment: select red-fleshed apples with uniform maturity and no pests and diseases, clean the apples, peel and core them, and cut them in half;

[0054] Crushing: crushing the apples in a low-temperature nitrogen-filled crusher;

[0055] Beating: Put the apples in a beater and beat them to get apple pulp;

[0056] Blending: Add low-ester pectin to apple pulp at 10g / kg, calcium chloride at 1mg / g, sodium ethyl hydroxybenzoate at 0.012g / kg, dry apple pomace powder with a mass fraction of 2%, and mix well Homogenize to obtain a mixed solution; the amount of addition is based on the quality of the apple pulp;

[0057] Adjust pH: add malic acid to adjust pH to 3.0;

[0058] Sterilization: sterilize the apple pulp at 121°C for 15 minutes, and pour it into the fermenter after cooling;

[0059] Fermentation: 10g / kg of starter was a...

Embodiment 3

[0066] The method for improving the texture and color of vacuum freeze-drying reorganized apple crisp chips comprises the following steps:

[0067] Pretreatment: select red-fleshed apples with uniform maturity and no pests and diseases, clean the apples, peel and core them, and cut them in half;

[0068] Crushing: crushing the apples in a low-temperature nitrogen-filled crusher;

[0069] Beating: Put the apples in a beater and beat them to get apple pulp;

[0070] Blending: Add low-ester pectin to apple pulp at 25g / kg, calcium chloride at 2mg / g, propyl p-hydroxybenzoate at 0.5g / kg, and dry apple pomace powder with a mass fraction of 5%, and mix well Homogenize to obtain a mixed solution; the amount of addition is based on the quality of the apple pulp;

[0071] Adjust pH: add lactic acid to adjust pH to 3.8;

[0072] Sterilization: sterilize the apple pulp at 121°C for 15 minutes, and pour it into the fermenter after cooling;

[0073] Fermentation: 20g / kg of starter was ad...

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Abstract

The invention discloses a method for improving the texture and color of vacuum freeze-dried recombined apple chips, which comprises the following steps: step 1, apples are washed, peeled, cored, crushed and beaten to obtain apple pulp; step 2, Adding low-ester pectin, calcium chloride, p-hydroxybenzoic acid or its derivatives, and dry apple pomace powder to the apple pulp, mixing evenly and homogenizing to obtain a mixed solution; step 3, adding organic acid to adjust pH, sterilizing, and cooling; Step 4, add starter and ferment to obtain fermentation liquid; Step 5, place in a sterile environment for beating, and fill nitrogen into the fermentation liquid during the beating process; Step 6, freeze to obtain apple pulp block; Step 7, place in chitosan Soak in sugar solution, spread out on a tray, and freeze; step 8, after freezing, vacuum freeze-dry to obtain reconstituted apple crisps. The invention can effectively solve the problems of unstable storage period and low hardness and brittleness of the anthocyanin of the recombined apple chips.

Description

technical field [0001] The invention relates to the technical field of apple crisp processing. More specifically, the present invention relates to a method for improving texture and color of vacuum freeze-dried reconstituted apple crisps. Background technique [0002] In recent years, the market for vacuum frozen fruit and vegetable chips has developed rapidly. Because of its advantages of convenience, nutrition and health, and easy to carry, it is favored by consumers. Vacuum freeze-drying has gradually become a green and high-quality drying method for preparing apple crisps. [0003] Apple is the largest fruit in my country. Red-fleshed apples are rich in anthocyanins, which are high antioxidant products. Anthocyanins are easily degraded by external factors such as light and oxygen, especially because vacuum freeze-dried red meat apple chips have a crisp porous network structure and a large specific surface area, which makes it easier for oxygen, moisture and light to c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L5/41A23L29/00A23L29/30A23L3/3562
CPCA23L19/01A23L5/41A23L29/065A23L29/30A23L3/3562A23V2002/00A23V2400/147A23V2400/143A23V2400/165A23V2400/175A23V2400/113A23V2400/533A23V2400/249A23V2400/169A23V2200/06A23V2200/22A23V2250/032A23V2250/124A23V2250/1578A23V2250/50724A23V2250/511A23V2300/10A23V2300/20A23V2250/044A23V2250/042A23L19/09A23L29/231A23L19/07A23L3/44A23L3/3571A23L3/3508
Inventor 毕金峰易建勇李旋金鑫吴昕烨吕健
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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