Processing method of puffed vegetable fruit crisp slice

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...

AI Technical Summary

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, resulting in a decrease in product quality; in the late 1990s, low-temperature frying Vacuum puffed fruit and vegetable crisps, for example, disclose the basic principle and processing technology of vacuum low temperature puffing technology in the article titled "Introduction to Vacuum Low Temperature Puffing Technology" in No.4. Peel (core), slice (block), blanching, color protection, pre-drying, uniform humidity, puffing and packaging. This method uses hot air heat transfer for drying and puffing under vacuum conditions, and realizes crispy puffed fruits and vegetables without frying. It avoids the disadvantages of deep-frying and puffing processing. The product has good color and little loss of flavor, but the equipment is huge and the puffing time is long. Generally, it takes 2 to 5 hours, and it is difficult to realize industrial production.

Images