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Impregnation liquid for improving flavor of crisp peach chips and preparation method of flavored crisp peach chips

A technology for peach crisps and dipping liquid, which is applied in the field of preparation of dipping liquid and flavored peach crisps, can solve the problem of low level of flavor improvement of peach crisps, achieve wide practicability and reproducibility, and the method is simple, easy and rich Kind of effect

Pending Publication Date: 2022-04-22
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

However, only dipping in sugar solution did not improve the flavor of peach crisps very much

Method used

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  • Impregnation liquid for improving flavor of crisp peach chips and preparation method of flavored crisp peach chips
  • Impregnation liquid for improving flavor of crisp peach chips and preparation method of flavored crisp peach chips
  • Impregnation liquid for improving flavor of crisp peach chips and preparation method of flavored crisp peach chips

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Experimental program
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Effect test

preparation example Construction

[0050]The present invention also provides a preparation method for flavored peach crisps, comprising the following steps:

[0051] Step 1. Take the peach slices and immerse them in the soaking solution for osmotic dehydration treatment. After the osmotic dehydration treatment, wash the sugar solution on the surface of the peach slices after the osmotic dehydration treatment, and dry the surface moisture to obtain osmotic dehydration peach slices. The peach slices The mass ratio to the soaking liquid is 1:5-1:15, wherein, in parts by weight, the soaking liquid contains the following components: 250-400 parts of Maofeng tea, 3-8 parts of honey, erythorbic acid 0.5-1 part of sodium, 25-40 parts of sucrose, 10-35 parts of isomaltooligosaccharide, 10-30 parts of maltitol and 5-30 parts of sorbitol;

[0052] Step 2, drying the osmotic dehydrated peach slices to obtain flavored peach crisp slices.

[0053] In the above scheme, as preferably, the following steps are also included bef...

Embodiment 1

[0076] A dipping solution for improving the flavor of peach crisps, comprising the following raw materials in parts by mass:

[0077]

[0078] (1) Preparation of dipping solution for improving peach crisp flavor

[0079] Brew Maofeng tea leaves with 85°C hot water, the brewing ratio of tea water is 1:30 (w / v), and the brewing time is 5 minutes. After brewing, filter the tea leaves with a tea filter to obtain pure tea water, and cool the tea water naturally After room temperature, add sucrose, isomaltooligosaccharide, maltitol, and sorbitol into the tea according to the above-mentioned parts by mass, fully dissolve and mix well, add honey and sodium erythorbate, and obtain the described flavor-improving peach crisp Dipping solution.

[0080] (2) The preparation method of flavor peach crisp chips

[0081] (1) Select fresh, pest-free late No. 24 white peaches, wash the fresh peaches, peel them, and remove the pits. Use a slicer to cut the peaches into 8mm-thick fan-shaped sl...

Embodiment 2

[0091] A dipping solution for improving the flavor of peach crisps, comprising the following raw materials in parts by mass:

[0092]

[0093] (1) Preparation of dipping solution for improving peach crisp flavor

[0094] Brew Maofeng tea leaves with hot water at 80°C, the brewing ratio of tea water is 1:25 (w / v), and the brewing time is 5 minutes. After room temperature, add sucrose, isomaltooligosaccharide, maltitol, and sorbitol into the tea according to the above-mentioned parts by mass, fully dissolve and mix well, add honey and sodium erythorbate, and obtain the described flavor-improving peach crisp Dipping solution.

[0095] (2) The preparation method of flavor peach crisp chips

[0096] (1) Select fresh, pest-free late No. 24 white peaches, wash the fresh peaches, peel them, and remove the pits. Use a slicer to cut the peaches into 8mm-thick fan-shaped slices, and then seal them in bags and freeze them in a -40°C freezer. Save for later use;

[0097] (2) Transfe...

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Abstract

The invention discloses steeping liquor for improving flavor of crisp peach chips. The steeping liquor is prepared from 250-400 parts of Maofeng tea water, 3-8 parts of honey, 0.5-1 part of sodium erythorbate, 25-40 parts of cane sugar, 10-35 parts of isomaltooligosacharide, 10-30 parts of maltitol and 5-30 parts of sorbitol. The invention also discloses a preparation method of the flavored crisp peach chips, which comprises the following steps: step 1, taking peach chips, soaking the peach chips in an impregnation liquid, and carrying out osmotic dehydration treatment to obtain osmotic dehydrated peach chips, the mass ratio of the peach chips to the impregnation liquid being 1: 5-1: 15; and step 2, drying the osmotic dehydrated peach slices to obtain the flavored crisp peach slices. According to the preparation method disclosed by the invention, a mode of permeation and dehydration pretreatment of a polybasic sugar solution is adopted, so that the appropriate sweetness of the crisp peach chips is ensured, the addition amount of cane sugar is reduced, the addition amount of oligosaccharide is increased, the pursuit of consumers on healthy diet is met, and the obtained crisp peach chips have the advantages of appropriate crispness, good taste and obvious flavor and quality.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a dipping solution for improving the flavor of peach crisps and a preparation method of flavored peach crisps. Background technique [0002] Peach fruit is delicious, nutritious, and has a strong aroma. It is considered a summer fruit with zero sodium, zero fat, and zero cholesterol. It is known as the "No. 1 fruit in the world" and is deeply loved by consumers. Since peach is a climacteric fruit, it tends to ripen quickly and become soft and rotten after harvesting. It is not resistant to storage and transportation, and has a short shelf life. Therefore, peach processed products are gradually being favored by consumers. In my country, peaches are mainly used for fresh food, and the output of processed peaches only accounts for 13% of the total output of peaches, which is difficult to meet the market demand. How to convert the advantages of peach resources into product adv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/36
CPCA23G3/48A23G3/42A23G3/36A23G3/364A23V2002/00A23V2250/284A23V2250/6416A23V2250/642A23V2250/628A23V2250/214A23V2200/048
Inventor 吴昕烨毕金峰龙杰吕健李旋
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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