Nutritional fruit and vegetable crisp chips and production method thereof

A technology of fruit and vegetable crisps and production methods, which is applied in the direction of ultra-high pressure food processing, food ultrasonic treatment, food ingredients as antioxidants, etc., can solve the problems of high energy consumption, etc., and achieve the effects of crisp taste, convenient eating, and shortened time

Pending Publication Date: 2021-10-08
绍兴市果哥食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, the fruit and vegetable crisps processed by microwave puffing are not as crisp as the vacuum-fried ones, and the energy consumption is relatively large. Process with low energy consumption

Method used

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  • Nutritional fruit and vegetable crisp chips and production method thereof
  • Nutritional fruit and vegetable crisp chips and production method thereof
  • Nutritional fruit and vegetable crisp chips and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A nutritious fruit and vegetable chips prepared by the following method:

[0055] S1: Clean the sweet potatoes with water, peel them, and cut them into slices with a thickness of 0.2 cm to obtain sweet potato slices;

[0056] S2 Soak the sweet potato slices in a color-protecting solution at a temperature of 85°C for 7 minutes, wherein the mass ratio of the sweet potato slices to the color-protecting solution is 1:8, and the color-protecting solution consists of 2 parts by weight of table salt and 0.1 part by weight of black fungus polysaccharide , 0.1 parts by weight of Cordyceps polysaccharide, 3 parts by weight of hawthorn extract and 90 parts by weight of water;

[0057] S3 pack the sweet potato slices after color protection and put them into the pressure chamber of the high static pressure processing equipment, set the pressure at 250MPa, treat at high pressure for 5min, and keep the temperature of the high temperature chamber at 25°C during high pressure processing...

Embodiment 2

[0065] A nutritious fruit and vegetable chips prepared by the following method:

[0066] S1: Clean the sweet potatoes with water, peel them, and cut them into slices with a thickness of 0.2 cm to obtain sweet potato slices;

[0067] S2 Soak the sweet potato slices in a color-protecting solution at a temperature of 85°C for 7 minutes, wherein the mass ratio of the sweet potato slices to the color-protecting solution is 1:8, and the color-protecting solution consists of 2 parts by weight of table salt and 0.1 part by weight of black fungus polysaccharide , 0.1 parts by weight of Cordyceps polysaccharide, 3 parts by weight of hawthorn extract and 90 parts by weight of water;

[0068] S3 pack the sweet potato slices after color protection and put them into the pressure chamber of the high static pressure processing equipment, set the pressure at 250MPa, treat at high pressure for 5min, and keep the temperature of the high temperature chamber at 25°C during high pressure processing...

Embodiment 3

[0076] A nutritious fruit and vegetable chips prepared by the following method:

[0077] S1: Clean the sweet potatoes with water, peel them, and cut them into slices with a thickness of 0.2 cm to obtain sweet potato slices;

[0078] S2 Soak the sweet potato slices in a color-protecting solution at a temperature of 85°C for 7 minutes, wherein the mass ratio of the sweet potato slices to the color-protecting solution is 1:8, and the color-protecting solution consists of 2 parts by weight of table salt and 0.1 part by weight of black fungus polysaccharide , 0.1 parts by weight of Cordyceps polysaccharide, 3 parts by weight of hawthorn extract and 90 parts by weight of water;

[0079] S3 pack the sweet potato slices after color protection and put them into the pressure chamber of the high static pressure processing equipment, set the pressure at 250MPa, treat at high pressure for 5min, and keep the temperature of the high temperature chamber at 25°C during high pressure processing...

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PUM

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Abstract

The invention discloses nutritional fruit and vegetable crisp chips and a production method thereof. The production method mainly comprises the following steps: cleaning and slicing; performing color protection; performing high static pressure pretreatment; performing puffing pretreatment; freezing and drying; performing microwave puffing; and cooling. A color fixative comprises the following components in parts by weight: 1.5-3.5 parts of table salt, 0.05-0.3 part of an antioxidant, 2-4 parts of a hawthorn extracting solution and 90-100 parts of water. In the puffing pretreatment, the fruit and vegetable chips are subjected to dipping treatment by adopting mutual use of a citric acid aqueous solution, modified soybean fibers and cane sugar, so that compared with the prior art, the treated fruit and vegetable crisp chips are high in puffing rate, the crispness is obviously increased, and the product is crisp in taste, uniform in color and rich in fruity flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nutritious fruit and vegetable chip and a production method thereof. Background technique [0002] Fruits and vegetables are rich in nutrients such as vitamins, minerals, dietary fiber and plant active ingredients (polyphenols, saponins, anthocyanins, carotene, lycopene). In recent years, my country has become the world's largest producer and consumer of vegetables and fruits. According to data from the Ministry of Agriculture, the total output of fruits and vegetables in my country was nearly 1 billion tons in 2014, of which the output of vegetables exceeded 700 million tons. As we all know, fruit and vegetable raw materials have certain seasonal and regional characteristics. Although a part can be stored by fresh-keeping, freezing and other means, the cost will be increased accordingly, and the quality of raw materials will also be affected. Therefore, in addition ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23L19/15A23L11/00A23L5/30A23L29/00A23L29/30A23P30/38
CPCA23L19/01A23L19/03A23L19/105A23L19/15A23L11/01A23L5/30A23L29/035A23L29/30A23P30/38A23V2002/00A23V2300/10A23V2300/24A23V2300/46A23V2200/02A23V2200/048A23V2250/1614A23V2250/1582A23V2250/21A23V2300/48A23V2250/51A23V2250/032A23V2250/628
Inventor 李雅易建勇毕金峰
Owner 绍兴市果哥食品科技有限公司
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