CN104543290A - Preparation method of crisp peach chips - Google Patents
Preparation method of crisp peach chips Download PDFInfo
- Publication number
- CN104543290A CN104543290A CN201410818166.4A CN201410818166A CN104543290A CN 104543290 A CN104543290 A CN 104543290A CN 201410818166 A CN201410818166 A CN 201410818166A CN 104543290 A CN104543290 A CN 104543290A
- Authority
- CN
- China
- Prior art keywords
- peach
- preparation
- crisp
- drying
- bulking tank
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Grain Derivatives (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses a preparation method of crisp peach chips. The preparation method comprises the following steps: (1) slicing peaches and soaking in a penetrating fluid to carry out osmotic dehydration so as to obtain osmotic dehydrated peach chips; (2) pre-drying the osmotic dehydrated peach chips to obtain pre-dried peach chips; (3) putting the pre-dried peach chips in a heated puffing tank to carry out pulsation differential pressure expansion drying, namely, pressurizing the puffing tank, maintaining the pressure and then releasing the pressure of the puffing tank, carrying out pulsation differential pressure expansion drying for at least one time to obtain puffed peach chips; (4) carrying out vacuum drying on the puffed peach chips in the puffing tank to obtain the crisp peach chips. The preparation method of the crisp peach chips has the following advantages: the crisp peach chips are high in puffing degree, high in crispness and proper in sweetness; by using a maltose fluid for osmotic dehydration, the color and the luster of the peach chips can be maintained and no food additives are added; the method is simple to operate, easy to control and low in cost.
Description
Technical field
The present invention relates to the preparation method of crisp of a kind of peach, belong to food processing technology field.
Background technology
Peach (Peach), Classification system is Amygdalus persica Linn, and peach belongs to, and the rose family, has the cultivation history of 4,000 years in China.To 2012, the cultivated area of China peach reached 770,000 hectares, and output reaches 1,200 ten thousand tons, all occupies first place in the world.Peach has good nutritive value and health care, the sweet acid of its pulp, warm in nature, have promote the production of body fluid, invigorate blood circulation, disappear long-pending effect, can separate tiredly to quench the thirst, drive away summer heat and reduce phlegm and internal heat, also can Constipation, hepatosplenomegaly.But peach belongs to climacteric type fruit, and focus mostly on picking time in summer high temperature high humidity season, have two respiratory climacteric and ethylene evolution peak after gathering, the thin meat of skin is soft, and after-ripening is rapid, not storage tolerance.Due to the physiological property that Peach fruits is special, in Chan Tao big country of the world, processing peach occupies very large proportion, but China is mainly to eat raw, and peach processing output only accounts for 13% of raw material total output, is difficult to meet the need of market.Peach converted products is less in the market, is mainly peach juice drink and peach can etc.Therefore carrying out deep processing to peach is strong approach China's peach resources advantage being converted into product advantage and economic advantages.
Current drying peach flake products becomes the new lover in market, and because it has without restriction in season, the feature such as storage period is long, easy to carry, it has just guided a new Fruit quality direction.Therefore need to start with from peach property of raw material, solve the problems such as the mouthfeel that crisp of dry peach exists is partially hard, puffed degree is poor.
Summary of the invention
The object of this invention is to provide the preparation method of crisp of a kind of peach, the puffed degree that peach prepared by the present invention is crisp is high, brittleness is high, does not need to add food additives; Preparation method of the present invention is simple, is easy to control.
The preparation method that peach provided by the invention is crisp, comprises the steps:
(1) be dipped in penetrating fluid after being cut into slices by peach and carry out permeating and dewatering process, obtain the peach sheet of permeating and dewatering;
(2) carry out predrying to the peach sheet of described permeating and dewatering, obtain pre-dried peach sheet;
(3) described pre-dried peach sheet is placed in the Bulking tank after intensification, carries out at least 1 pulsation pressure reduction expansion drying, obtain expanded peach sheet; Described pulsation pressure reduction expansion drying comprises and carries out supercharging to described Bulking tank, then carries out pressurize, then carries out pressure release to described Bulking tank;
(4) described expanded peach sheet is carried out vacuum drying in Bulking tank, obtain crisp of described peach.
Above-mentioned preparation method, in step (1), the thickness of described peach section can be 7.5 ~ 9.5mm, specifically can be 9mm;
Kubo peach specifically can be adopted to be cut into, and 9mm is thick, diameter is 2cm.
Above-mentioned preparation method, in step (1), described penetrating fluid can be maltose solution, sucrose solution, fructose soln or glucose solution, the preferred maltose solution of described penetrating fluid;
The mass concentration of described penetrating fluid can be 10.0 ~ 15.0%, specifically can be 10%;
Described peach section can be 1:5 ~ 10 with the mass ratio of described penetrating fluid, specifically can be 1:5;
The temperature of described permeating and dewatering process can be 20 ~ 28 DEG C, specifically can be 25 DEG C, and the time is 2.5 ~ 4.0h, specifically can be 3h.
Above-mentioned preparation method, in step (2), described predrying employing heated-air drying or intermediate waves infra-red drying;
The temperature of described air drying methods can be 70 ~ 85 DEG C, specifically can be 80 DEG C, and wind speed is 1.5 ~ 2.5m/s, specifically can be 2m/s, and the time is 3 ~ 4h, specifically can be 3h;
The baking temperature of described intermediate waves infra-red drying can be 70 ~ 80 DEG C, and the time can be 50 ~ 60min.
Above-mentioned preparation method, the quality moisture content through pre-dried peach sheet described in step (2) can be 25.0 ~ 40.0%, specifically can be 35%.
Above-mentioned preparation method, in step (3), the temperature of the Bulking tank after described intensification can be 85 ~ 95 DEG C, specifically can be 90 DEG C;
Pressure after described Bulking tank supercharging can be 0.1 ~ 0.5MPa, specifically can be 0.2MPa; The time of described pressurize can be 10 ~ 20min, specifically can be 10min;
Pressure after described Bulking tank pressure release can be 0.0090 ~ 0.0098MPa.Specifically can be 0.0095MPa;
When carrying out supercharging to described Bulking tank, also comprising the mode passing into air, carbon dioxide and/or nitrogen in described Bulking tank and carrying out supercharging, specifically can be and pass into air.
Above-mentioned preparation method, in step (3), the number of times carrying out described pulsation pressure reduction expansion drying can be 1 ~ 5 time, specifically can be 1 time.
Above-mentioned preparation method, in step (4), described vacuum drying temperature can be 60 ~ 70 DEG C, specifically can be 60 DEG C, and pressure is 0.0090 ~ 0.0098MPa, specifically can be 0.0095MPa, and the time is 2 ~ 4h, specifically can be 2h.
Above-mentioned preparation method, through vacuum drying described in step (4) until the quality moisture content of crisp of described peach can be 5.0 ~ 8.0%, specifically can be 7.5%.
Present invention also offers crisp of peach prepared by above-mentioned preparation method.
In the present invention, also comprise before step (1): select, clean, remove the peel and the step of stoning, specifically can be select fresh, without the Kubo peach of insect pest, then clean up, carrying out peeling and stoning process.
The present invention has the following advantages:
(1) the peach crisp flake products puffed degree that obtains of the present invention is high, brittleness is high, and sugariness is suitable for.
(2) adopt the process of permeating and dewatering in the present invention, use Fructus Hordei Germinatus liquid glucose to be penetrating fluid, the color and luster of peach sheet can be retained, without the need to adding the food additives such as other color stabilizer or antioxidant.
(3) the inventive method simple to operate, be easy to control and with low cost, the penetrating fluid for permeating and dewatering process can recycle in actual production, does not increase the consumption of energy.
Detailed description of the invention
The experimental technique used in following embodiment if no special instructions, is conventional method.
Material used in following embodiment, reagent etc., if no special instructions, all can obtain from commercial channels.
In following embodiment, peach is the Kubo peach that Pinggu district plucks;
Electric heating constant-temperature blowing drying box (DHG-9123A) is purchased from the grand experimental facilities Co., Ltd of Nereid;
Pulsation pressure reduction flash drying equipment (QDPH1021) is purchased from Tianjin Qin De new material Science and Technology Ltd.;
Food texture measurement (TA.XT2i/50) is purchased from Stable Micro Systems company of Britain;
Slicer (FA-200) is purchased from Nanhai City, Guangdong Province De Feng heating equipment factory;
Maltose, sucrose, fructose, glucose are all purchased from Guilin along one's purpose in coming Food Co., Ltd.
Embodiment 1, maltose solution permeating and dewatering is utilized to prepare crisp of peach
One, the preparation of crisp of peach
(1) pretreatment of peach:
Select fresh, without the Kubo peach of insect pest, then clean up, carrying out removing the peel and stoning, use slicer Kubo peach to be cut into the thick peach sheet of 9mm, use mould that the peach sheet after cutting is cut into the disk that unified diameter is 2cm afterwards.
(2) permeating and dewatering process: the peach sheet that step (1) obtains being dipped in mass concentration is carry out permeating and dewatering process in the maltose solution of 10%, peach sheet and mass concentration are the mass ratio of the maltose solution of 10% is 1:5, the temperature of permeating and dewatering process is 25 DEG C, time of penetration is 3h, namely obtains the peach sheet permeating process.
(3) predrying: the peach sheet of step (2) infiltration process to be placed in hot air drier and to carry out drying, heated-air drying temperature is set as 80 DEG C, wind speed is set as 2m/s, and drying time is set as 3h, namely obtains the predrying peach sheet that quality moisture content is 35%.
(4) pulsation pressure reduction expansion drying: the peach sheet after predrying for step (3) is put into Bulking tank, and being warming up to swelling temperature is 90 DEG C, is filled with air and makes the pressure of Bulking tank be increased to 0.2Mpa, pressurize 10min under this condition.Then, open Bulking tank pressure relief valve and carry out pressure release, the pressure in Bulking tank is down to 0.0095Mpa instantaneously, and carry out 1 pulsation pressure reduction expansion drying, peach sheet, in the process by expanded rapidly, namely obtains expanded peach sheet.
(5) vacuum drying: the temperature of Bulking tank is reduced to 60 DEG C, pressure is 0.0095Mpa, and drying time is 2h, namely obtains crisp of the peach that quality moisture content is 7.5%.
(6) post processing: crisp of the peach obtained is adopted inflated with nitrogen packaging.
Two, the puffed degree of crisp of peach and the mensuration of brittleness
(1) assay method of puffed degree: adopt the volume displaced method of superfine quartz sand landfill, be specially:
Get 100ml graduated cylinder and be wherein placed with 50ml superfine quartz sand, fresh peaches is cut into slices 3 and be placed in graduated cylinder, fully shake, shake up, make superfine quartz sand landfill sample, read the volume V of quartz sand in now graduated cylinder
1, unit is ml, note V
1-50=V
0.Crisp of 3 peaches of the present invention being prepared are placed in the graduated cylinder that 50ml superfine quartz sand is housed, and fully shake, shake up graduated cylinder, make superfine quartz sand landfill sample, read the volume V of quartz sand in now graduated cylinder
2, unit is ml, note V
2-50=Ve.The computing formula of puffed degree can be expressed as: puffed degree=Ve/V
0.
(2) assay method of brittleness: adopt food texture measurement determination method, be specially:
The peach crisp sample prepared through the present invention is placed in food texture measurement, carries out brittleness mensuration.The optimum configurations measuring the food texture measurement of crisp of peach prepared by the present invention is: select P50 to pop one's head in, probe pattern is resistance measurement, selection mode is the method for operation, early stage, test speed was 2.0mm/s, detection speed is 1.0m/s, late detection speed 2.0mm/s, detect and be specially 50.0%, triggering dynamics is 100g.The test result number at the peak produced represents, unit is individual.
As shown in table 1, the puffed degree of crisp of peach prepared for the present invention and the measurement result of brittleness.
The puffed degree that table 1 peach is crisp and brittleness testing result
The maltose solution permeating and dewatering of comparative example 1, different osmotic concentration prepares crisp of peach
Choose the fresh Kubo peach with embodiment 1 same batch, the method preparing crisp of peach is identical with executing (one) in example 1, and difference is that the maltose solution being 10% by mass concentration in step (2) replaces with following scheme:
Option A: without the process of percolating solution permeating and dewatering process, directly carries out hot air drying step;
Option b: mass concentration is 30% maltose solution;
Scheme C: mass concentration is 50% maltose solution.
Identical with the assay method of brittleness according to the puffed degree of crisp of (two) peach in embodiment 1.
As shown in table 2, be the puffed degree of crisp of peach and the measurement result of brittleness of preparation in comparative example 1.
The puffed degree that peach prepared by table 2 option A, B, C is crisp and brittleness testing result
Note: in table, lowercase a, b and c represent that the otherness between group is obvious.
As shown in Table 2, in embodiment 1 mass concentration be crisp of peach prepared by 10% maltose solution permeating and dewatering process puffed degree comparatively option A, option b and scheme C improve 47.67%, 55.67% and 49.06% respectively, its brittleness improves 13.64%, 25.42% and 56.25% respectively.It can thus be appreciated that, the puffed degree of the puffed degree of crisp of the peach of preparing in the embodiment of the present invention 1 and brittleness crisp of peach of preparation after option A, option b and scheme C process and brittleness, visible, utilize 10% maltose solution infiltration process can significantly improve puffed degree and the brittleness of the crisp flake products of peach in the embodiment of the present invention 1.
Comparative example 2, the process of different percolating solution permeating and dewatering
Choose the fresh Kubo peach with embodiment 1 same batch, the method preparing crisp of peach is identical with executing (one) in example 1, and difference is that the maltose solution being 10% by mass concentration in step (2) replaces with following scheme:
Scheme I: sucrose solution;
Scheme II: fructose soln;
Scheme III: glucose solution.
Identical with the assay method of brittleness according to the puffed degree of crisp of (two) peach in embodiment 1.
As shown in table 3, be the puffed degree of crisp of peach and the measurement result of brittleness of preparation in comparative example 2.
Table 3 scheme I, II, the puffed degree of crisp of peach of III preparation and brittleness testing result
Note: in table, lowercase a, b and c represent that the otherness between group is obvious.
As shown in Table 3, in embodiment 1 mass concentration be crisp of peach prepared by 10% maltose solution permeating and dewatering process puffed degree comparatively scheme I, scheme II and scheme III improve 141.22%, 216.00% and 195.32% respectively, its brittleness improves 13.50%, 212.50% and 53.06% respectively.It can thus be appreciated that the puffed degree that peach prepared by the present invention is crisp and brittleness process crisp of the peach of preparation apparently higher than scheme I, scheme I and scheme III.Visible, utilize crisp of the peach of 10% Fructus Hordei Germinatus liquid glucose infiltration process preparation can significantly improve puffed degree and the brittleness of the crisp flake products of peach in the embodiment of the present invention 1.
Claims (10)
1. a preparation method for crisp of peach, comprises the steps:
(1) be dipped in penetrating fluid after being cut into slices by peach and carry out permeating and dewatering process, obtain the peach sheet of permeating and dewatering;
(2) carry out predrying to the peach sheet of described permeating and dewatering, obtain pre-dried peach sheet;
(3) described pre-dried peach sheet is placed in the Bulking tank after intensification, carries out at least 1 pulsation pressure reduction expansion drying, obtain expanded peach sheet; Described pulsation pressure reduction expansion drying comprises and carries out supercharging to described Bulking tank, then carries out pressurize, then carries out pressure release to described Bulking tank;
(4) described expanded peach sheet is carried out vacuum drying in Bulking tank, obtain crisp of described peach.
2. preparation method according to claim 1, is characterized in that: in step (1), and the thickness of described peach section is 7.5 ~ 9.5mm.
3. preparation method according to claim 1 and 2, is characterized in that: in step (1), and described penetrating fluid is maltose solution, sucrose solution, fructose soln or glucose solution;
The mass concentration of described penetrating fluid is 10.0% ~ 15.0%;
Described peach section is 1:5 ~ 10 with the mass ratio of described penetrating fluid;
The temperature of described permeating and dewatering process is 20 DEG C ~ 28 DEG C, and the time is 2.5 ~ 4.0h.
4. the preparation method according to any one of claim 1-3, is characterized in that: in step (2), described predrying employing air drying methods or intermediate waves infra-red drying;
The temperature of described air drying methods is 70 ~ 85 DEG C, and wind speed is 1.5 ~ 2.5m/s, and the time is 3.0 ~ 4.0h;
The baking temperature of described intermediate waves infra-red drying is 70 ~ 80 DEG C, and the time is 50 ~ 60min.
5. the preparation method according to any one of claim 1-4, is characterized in that: the quality moisture content through pre-dried peach sheet described in step (2) is 25.0 ~ 40.0%.
6. the preparation method according to any one of claim 1-5, is characterized in that: in step (3), and the temperature of the Bulking tank after described intensification is 85 ~ 95 DEG C;
Pressure after described Bulking tank supercharging is 0.1 ~ 0.5MPa; The time of described pressurize is 10 ~ 20min;
Pressure after described Bulking tank pressure release is 0.0090 ~ 0.0098MPa;
When carrying out supercharging to described Bulking tank, also comprising the mode passing into air, carbon dioxide and/or nitrogen in described Bulking tank and carrying out supercharging.
7. the preparation method according to any one of claim 1-6, is characterized in that: in step (3), and the number of times carrying out described pulsation pressure reduction expansion drying is 1 ~ 5 time.
8. the preparation method according to any one of claim 1-7, is characterized in that: in step (4), and described vacuum drying temperature is 60 ~ 70 DEG C, and pressure is 0.0090 ~ 0.0098MPa, and the time is 2.0 ~ 4.0h.
9. the preparation method according to any one of claim 1-8, is characterized in that: through vacuum drying described in step (4) until the quality moisture content of crisp of described peach is 5.0 ~ 8.0%.
10. crisp of peach prepared by the preparation method according to any one of claim 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410818166.4A CN104543290B (en) | 2014-12-24 | 2014-12-24 | A kind of preparation method of peach crisp chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410818166.4A CN104543290B (en) | 2014-12-24 | 2014-12-24 | A kind of preparation method of peach crisp chip |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104543290A true CN104543290A (en) | 2015-04-29 |
| CN104543290B CN104543290B (en) | 2017-06-30 |
Family
ID=53061217
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410818166.4A Active CN104543290B (en) | 2014-12-24 | 2014-12-24 | A kind of preparation method of peach crisp chip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104543290B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262082A (en) * | 2016-08-15 | 2017-01-04 | 中国农业科学院农产品加工研究所 | Improve method and the apple crisp slices of apple crisp slices puffed degree |
| CN107484818A (en) * | 2017-09-20 | 2017-12-19 | 江苏维乐益生食品科技有限公司 | A kind of preparation method of dehydrated vegetables crisp chip |
| CN109170687A (en) * | 2018-11-16 | 2019-01-11 | 湖南吉祥食品有限公司 | Instant day lily of expanded type and preparation method thereof |
| CN109170686A (en) * | 2018-11-16 | 2019-01-11 | 湖南吉祥食品有限公司 | A kind of instant day lily and preparation method thereof |
| CN109329390A (en) * | 2018-09-30 | 2019-02-15 | 芜湖县兰馨油桃种植专业合作社 | A kind of preparation method that nectarine is dry |
| CN110301510A (en) * | 2018-03-27 | 2019-10-08 | 江苏省农业科学院 | A kind of combined drying method improving macaque peach crisp expansion rate |
| CN112674366A (en) * | 2020-12-23 | 2021-04-20 | 山东省农业机械科学研究院 | Fruit and vegetable infrared pressure difference puffing and drying equipment and process |
| CN112753751A (en) * | 2020-12-31 | 2021-05-07 | 江苏省奥谷生物科技有限公司 | Preparation method of natural dried fruit and vegetable |
| CN114403279A (en) * | 2022-02-25 | 2022-04-29 | 皖西学院 | Preparation method of peach crisp chips and impregnation liquid used by same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1985610A (en) * | 2006-12-18 | 2007-06-27 | 中国农业科学院农产品加工研究所 | Puffed peach and its making process |
| CN101077162A (en) * | 2007-06-15 | 2007-11-28 | 广东富味制果厂有限公司 | Tropical fruit and vegetable crisp slices and preparation method thereof |
-
2014
- 2014-12-24 CN CN201410818166.4A patent/CN104543290B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1985610A (en) * | 2006-12-18 | 2007-06-27 | 中国农业科学院农产品加工研究所 | Puffed peach and its making process |
| CN101077162A (en) * | 2007-06-15 | 2007-11-28 | 广东富味制果厂有限公司 | Tropical fruit and vegetable crisp slices and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 何新益等: "桃变温压差膨化干燥工艺研究", 《食品科技》 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262082A (en) * | 2016-08-15 | 2017-01-04 | 中国农业科学院农产品加工研究所 | Improve method and the apple crisp slices of apple crisp slices puffed degree |
| CN106262082B (en) * | 2016-08-15 | 2019-06-04 | 中国农业科学院农产品加工研究所 | Improve the method and apple crisp slices of apple crisp slices puffed degree |
| CN107484818A (en) * | 2017-09-20 | 2017-12-19 | 江苏维乐益生食品科技有限公司 | A kind of preparation method of dehydrated vegetables crisp chip |
| CN110301510A (en) * | 2018-03-27 | 2019-10-08 | 江苏省农业科学院 | A kind of combined drying method improving macaque peach crisp expansion rate |
| CN109329390A (en) * | 2018-09-30 | 2019-02-15 | 芜湖县兰馨油桃种植专业合作社 | A kind of preparation method that nectarine is dry |
| CN109170687A (en) * | 2018-11-16 | 2019-01-11 | 湖南吉祥食品有限公司 | Instant day lily of expanded type and preparation method thereof |
| CN109170686A (en) * | 2018-11-16 | 2019-01-11 | 湖南吉祥食品有限公司 | A kind of instant day lily and preparation method thereof |
| CN112674366A (en) * | 2020-12-23 | 2021-04-20 | 山东省农业机械科学研究院 | Fruit and vegetable infrared pressure difference puffing and drying equipment and process |
| CN112674366B (en) * | 2020-12-23 | 2022-03-29 | 山东省农业机械科学研究院 | Fruit and vegetable infrared pressure difference puffing and drying equipment and process |
| CN112753751A (en) * | 2020-12-31 | 2021-05-07 | 江苏省奥谷生物科技有限公司 | Preparation method of natural dried fruit and vegetable |
| CN114403279A (en) * | 2022-02-25 | 2022-04-29 | 皖西学院 | Preparation method of peach crisp chips and impregnation liquid used by same |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104543290B (en) | 2017-06-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104543290A (en) | Preparation method of crisp peach chips | |
| CN103637121B (en) | The preparation method of crisp of a kind of non-fried instant Chinese yam | |
| CN102349631B (en) | Production method of crispy pear slices | |
| CN103609995B (en) | Papaya crisp slices and preparation method thereof | |
| CN101946893B (en) | Snack dry tremella and preparation method thereof | |
| CN101579031B (en) | Method for preparing puffed crisp carrot cubes | |
| CN104397616B (en) | A kind of method of pressure reduction expansion drying fruit and vegerable of pulsing | |
| CN102630743B (en) | Technology for producing dried bamboo shoots with high rehydration capability | |
| CN102894309B (en) | Production process for puffing lotus rhizome chips, and product thereof | |
| CN105533541A (en) | Fruit and vegetable crisp slice production method by using microwave assisted pressure-difference flash evaporation and drying | |
| CN103988891A (en) | Method for improving vacuum freeze drying rate of fruits and vegetables | |
| CN106262082B (en) | Improve the method and apple crisp slices of apple crisp slices puffed degree | |
| CN103300132B (en) | Method for manufacturing Chinese date pieces by utilizing medium short wave infra-red drying method | |
| CN105166783B (en) | Crisp potato chips and making method thereof | |
| CN104026214B (en) | A kind of preparation method of vacuum freeze drying strawberry goods | |
| CN104719788A (en) | Method for drying yellow peach through pulse pneumatic-puffing and product thereof | |
| CN103652708A (en) | Pitaya crisp sheets and preparation method thereof | |
| CN102940028A (en) | Production process of permeation dehydrated-microwave dried pleurotus eryngii and product | |
| CN106235123A (en) | Utilize the method that instantaneous differential pressure flash process produces apple crisp slices | |
| CN104489550A (en) | Sulfur-free crisp pear slices and preparation method thereof | |
| CN113632946B (en) | Microwave sweet potato crisp chips and production process thereof | |
| CN104770556B (en) | A kind of peach piece is done and its preparation process | |
| CN109601682A (en) | The preparation method of low sugar and nosulfur Tibet smooth pit peach preserved fruit | |
| CN102144760B (en) | Non-fried puffed jackfruit and preparation method thereof | |
| CN110101043B (en) | Method for preparing dried lemon slices and product thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |