Processing method of puffed vegetable fruit crisp slice

A processing method and technology of puffing fruits and vegetables, which is applied in the field of food processing, can solve the problems of prolonging frying time, lowering product quality, and long puffing time, and achieve the effects of increasing production capacity, shortening drying time, and excellent color, fragrance, and taste

Active Publication Date: 2007-05-02
CHINESE ACAD OF AGRI MECHANIZATION SCI
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Problems solved by technology

At present, fried puffed fruit and vegetable chips are still the main products in the market. The fried puffed fruit and vegetable chips started in the 1970s. Due to the high oil temperature caused by frying under normal pressure conditions, the nutrients of the product were destroyed. The color, aroma, and taste are poor, and the oil used for production is processed and reused at high temperature, which is easy to introduce oxidation and rancidity of the oil. Some components in the oil undergo chemical changes to produce certain harmful substances. Frequent consumption will be harmful to human health. Influence; In the early 1990s, research began on the vacuum low-temperature frying of fruit and vegetable crisps under vacuum conditions, which lowered the oil temperature, but the feeding and discharging were intermittent, prolonging the frying time

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  • Processing method of puffed vegetable fruit crisp slice
  • Processing method of puffed vegetable fruit crisp slice

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Embodiment Construction

[0012] In order to better understand the essence of the present invention, the specific embodiments of the present invention will be described in detail below in conjunction with the accompanying drawings.

[0013] The method of the invention is suitable for processing different fruit and vegetable products. After the raw materials are selected, cleaned, peeled and cored, they are sliced, and then treated with color protection and heat drying, and finally processed into crisp vegetable chips by microwave vacuum drying and puffing. The following description mainly refers to apples, but "apple" can be construed to mean any other fruit and vegetable product which can be treated according to the present invention. Of course, according to different types of raw materials, it is necessary to adjust the appropriate operating process parameters in order to give full play to the technical advantages of microwave vacuum drying and puffing. aroma and other characteristics.

[0014] Fig....

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Abstract

A process for preparing the puffed fruit-vegetable crisp includes such steps as choosing raw fruit and vegetable, washing, slicing, protecting color, drying at 50-70 deg.C for 1-3 hr, vacuum puffing for 30 min by microwave, and vacuum packing.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of puffed fruit and vegetable chips. Background technique [0002] In recent years, fruit and vegetable crisps have become a very popular leisure fruit and vegetable food because of their crisp taste, low fat, high fiber, rich in vitamins and various minerals, easy to carry, and long shelf life. At present, fried puffed fruit and vegetable chips are still the main products in the market. The fried puffed fruit and vegetable chips started in the 1970s. Due to the high oil temperature caused by frying under normal pressure conditions, the nutrients of the product were destroyed. The color, aroma, and taste are poor, and the oil used for production is processed and reused at high temperature, which is easy to introduce oxidation and rancidity of the oil. Some components in the oil undergo chemical changes to produce certain harmful substances. Frequent consumption will...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L3/01A23P1/14A23L19/00A23P30/32
Inventor 李树君马季威韩清华赵有斌赵东林
Owner CHINESE ACAD OF AGRI MECHANIZATION SCI
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