CN104522551B - 一种高纤维重组芦笋脆片的制作方法 - Google Patents

一种高纤维重组芦笋脆片的制作方法 Download PDF

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Publication number
CN104522551B
CN104522551B CN201410738724.6A CN201410738724A CN104522551B CN 104522551 B CN104522551 B CN 104522551B CN 201410738724 A CN201410738724 A CN 201410738724A CN 104522551 B CN104522551 B CN 104522551B
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China
Prior art keywords
asparagus
vacuum
drying
dried
crisp chip
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Expired - Fee Related
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CN201410738724.6A
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English (en)
Chinese (zh)
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CN104522551A (zh
Inventor
张慜
刘振彬
徐惠群
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jiangsu Wisteria Ecological Technology Co., Ltd
Original Assignee
JIANGSU WISTERIA GARDEN GREEN ENGINEERING Co Ltd
Jiangnan University
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Application filed by JIANGSU WISTERIA GARDEN GREEN ENGINEERING Co Ltd, Jiangnan University filed Critical JIANGSU WISTERIA GARDEN GREEN ENGINEERING Co Ltd
Priority to CN201410738724.6A priority Critical patent/CN104522551B/zh
Publication of CN104522551A publication Critical patent/CN104522551A/zh
Priority to BE2015/5392A priority patent/BE1022972B1/de
Application granted granted Critical
Publication of CN104522551B publication Critical patent/CN104522551B/zh
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
CN201410738724.6A 2014-12-08 2014-12-08 一种高纤维重组芦笋脆片的制作方法 Expired - Fee Related CN104522551B (zh)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201410738724.6A CN104522551B (zh) 2014-12-08 2014-12-08 一种高纤维重组芦笋脆片的制作方法
BE2015/5392A BE1022972B1 (de) 2014-12-08 2015-06-26 Herstellungsverfahren für ballaststoffreiche rekombinierte Spargelchips

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410738724.6A CN104522551B (zh) 2014-12-08 2014-12-08 一种高纤维重组芦笋脆片的制作方法

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CN104522551A CN104522551A (zh) 2015-04-22
CN104522551B true CN104522551B (zh) 2017-05-10

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CN (1) CN104522551B (de)
BE (1) BE1022972B1 (de)

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CN106259599B (zh) * 2016-08-16 2019-05-24 江南大学 一种通过添加功能性糖改善高纤维面团体系成型及3d精确打印性能的方法
CN106720425A (zh) * 2016-12-05 2017-05-31 东北农业大学 一种新型冷冻豆腐的制作方法
GB2559436B (en) * 2017-07-07 2019-08-28 Frito Lay Trading Co Gmbh Snack food manufacture
CN109892600A (zh) * 2017-12-07 2019-06-18 贺州学院 一种青柠味山药脆片的制备方法
CN108174911B (zh) * 2017-12-26 2021-03-19 广西壮族自治区农业科学院农产品加工研究所 一种珍珠李果干的制备方法
CN108703330B (zh) * 2018-05-23 2021-03-26 北京工商大学 一种真空脉动与负压脉冲喷动微波联合干燥苦瓜的方法
CN109007669A (zh) * 2018-07-28 2018-12-18 普定县信义农业开发有限公司 一种富含纤维素的果味脆片及其制备方法
CN109699976B (zh) * 2019-03-01 2022-01-18 江南大学 一种带红玫瑰花瓣的高脆度薯泥脆片的制作方法
CN109998094B (zh) * 2019-05-15 2021-12-07 广元市剑蜀食品有限公司 一种冲泡型保鲜粉及其制备方法
CN110604172A (zh) * 2019-10-29 2019-12-24 安徽工程大学 芦笋-马铃薯混合重组脆片干燥杀菌装置及脆片制备方法
CN111920018A (zh) * 2020-08-14 2020-11-13 江西师范大学 一种即食高钙鱼肠的制作方法
CN112088935A (zh) * 2020-10-19 2020-12-18 宜宾西华大学研究院 一种竹笋涂膜的保鲜方法
CN113412918A (zh) * 2021-04-07 2021-09-21 广州昊然微波设备有限公司 水果脆片的微波生产工艺
CN113142518B (zh) * 2021-05-06 2023-06-09 石河子大学 一种酥脆果蔬片加工方法及适应该方法的三级带式红外干燥机
CN114568657B (zh) * 2022-03-23 2023-09-12 福建农林大学 一种无油健康即食的海带脆片的加工方法

Family Cites Families (13)

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Publication number Priority date Publication date Assignee Title
CA1217376A (en) * 1982-12-28 1987-02-03 Kazumitsu Taga Dehydrated food product and method of producing same
JPH09191859A (ja) * 1996-01-22 1997-07-29 Houdenshiya:Kk 蒲鉾せんべいの製造法
US7993693B2 (en) * 2006-07-19 2011-08-09 Frito-Lay Trading Company Gmbh Process for making a healthy snack food
US20080181995A1 (en) * 2007-01-31 2008-07-31 Warnock Food Products, Inc. Method of frying and drying sliced vegetables
US20100215826A1 (en) * 2009-02-26 2010-08-26 Frito-Lay Trading Company Gmbh Snack Cracker and Method for Making Same
CN101690569A (zh) * 2009-10-09 2010-04-07 江西省博邦综合农业产业化有限公司 一种制作芦笋粉及芦笋嘴嚼片的工艺
CN101919521B (zh) * 2009-12-23 2012-04-18 河北科技师范学院 一种芦笋食品及其加工工艺
CN101816398B (zh) * 2010-04-07 2012-11-21 集美大学 微波真空膨化南瓜脆片的制作方法
CN101999609B (zh) * 2010-10-28 2012-09-05 江南大学 一种土豆-水果重组混合松脆片的制作方法
MX338934B (es) * 2011-05-26 2016-05-06 Unilever Nv Proceso para preparar composicion alimenticia deshidratada.
CN102551168B (zh) * 2012-02-29 2013-07-17 青岛农业大学 一种高纤维速溶芦笋超微全粉饮品及其制备方法
CN103750214A (zh) * 2013-12-31 2014-04-30 刘禾青 一种黄瓜味薯片及其制备方法
CN103907844A (zh) * 2014-03-26 2014-07-09 上海应用技术学院 一种冻干胡萝卜脆片的制备方法

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Publication number Publication date
BE1022972A1 (de) 2016-10-25
CN104522551A (zh) 2015-04-22
BE1022972B1 (de) 2016-10-25

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Address after: Food College of Jiangnan University No. 1800 Li Lake Avenue 214122 in Jiangsu province Wuxi City Binhu District

Co-patentee after: Jiangsu Wisteria Ecological Technology Co., Ltd

Patentee after: Jiangnan University

Address before: Food College of Jiangnan University No. 1800 Li Lake Avenue 214122 in Jiangsu province Wuxi City Binhu District

Co-patentee before: Jiangsu Wisteria Garden Green Engineering Co., Ltd.

Patentee before: Jiangnan University

CF01 Termination of patent right due to non-payment of annual fee
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20170510

Termination date: 20201208