CN107232538A - A kind of production method of high dietary-fiber original flavor apple crisp slices low in calories - Google Patents
A kind of production method of high dietary-fiber original flavor apple crisp slices low in calories Download PDFInfo
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- CN107232538A CN107232538A CN201710391224.3A CN201710391224A CN107232538A CN 107232538 A CN107232538 A CN 107232538A CN 201710391224 A CN201710391224 A CN 201710391224A CN 107232538 A CN107232538 A CN 107232538A
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- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 20
- 235000019634 flavors Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 206010033546 Pallor Diseases 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 239000000835 fiber Substances 0.000 claims description 2
- 230000001007 puffing effect Effects 0.000 claims description 2
- 235000012054 meals Nutrition 0.000 claims 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract description 7
- 239000005864 Sulphur Substances 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 235000011430 Malus pumila Nutrition 0.000 abstract description 2
- 235000015103 Malus silvestris Nutrition 0.000 abstract description 2
- IHBCFWWEZXPPLG-UHFFFAOYSA-N [Ca].[Zn] Chemical compound [Ca].[Zn] IHBCFWWEZXPPLG-UHFFFAOYSA-N 0.000 abstract description 2
- 230000018044 dehydration Effects 0.000 abstract description 2
- 238000006297 dehydration reaction Methods 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000003014 reinforcing effect Effects 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 241000220225 Malus Species 0.000 description 73
- 235000013399 edible fruits Nutrition 0.000 description 7
- 235000010724 Wisteria floribunda Nutrition 0.000 description 4
- 239000005030 aluminium foil Substances 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 235000020052 applejack Nutrition 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of production method of high dietary-fiber original flavor apple crisp slices low in calories, belongs to non-fried fruit and vegetable crisp chip food processing technology field.The present invention by fresh apple piece be made successively through ultrasonic water bath blanching and desugar, freezer low-temperature air-cooling, hot blast predrainage, sam, microwave vacuum second dehydration after expanded moisture below 7% without sulphur residual, low in calories, high dietary-fiber original flavor apple crisp slices.Products obtained therefrom of the present invention it is expanded it is uniform, in bright color and luster, flat appearance, crispy in taste, sweet and sour taste, apple aroma is strong, low sugar, rich in dietary fiber, is the feature apple crisp slices that a kind of suitable obese people, diabetic and general population eat.The inventive method can also be used to produce the product of the other shapes such as the high crisp circle of nutritive calcium-zinc reinforcing apple low in calories.
Description
Technical field
The invention belongs to non-fried fruit and vegetable crisp chip food processing technology field, and in particular to a kind of without the low in calories of sulphur residual
The production method of high dietary-fiber original flavor apple crisp slices.
Background technology
Apple is the king in fruit, nutritious, and it also provides vitamin, ore deposit necessary to human body in addition to crude fibre is provided
Material and physiologically active ingredient, are the pollution-free foods that the mankind like.The product processed at present by apple is a lot, such as apple
Sauce, canned apple, concentrated apple juice, dehydrated apples, apple crisp slices etc., wherein succus pomorum, applejack, apple vinegar, apple are crisp
The apple such as piece converted products developed comparatively fast in recent years, and also had a faster development trend in future.
Apple flakes are to lie fallow to eat in a kind of high-grade being popular among the people for keeping processing on the original quality base of apple
Product, are increasingly valued by people and favor.Current people have carried out substantial amounts of research to the process technology of apple crisp slices, main
Two aspects of color protection and non-oil fried drying bulking process of apple are concentrated on, the exploitation of original flavor apple crisp slices is concentrated on, but
Sulphite color protection is used in industrialized production mostly, in addition to corrosion failure nutriment, can also make organization softening and produce
Raw peculiar smell, and it is unfavorable to health using sulphite, and food producer and consumer pay close attention to food security jointly a few days ago
Focus, the exceeded edible safety that will have influence on product of sulphur residual quantity.For in the market apple crisp slices product, mainly with original flavor
Based on apple crisp slices, there is single category, sugared content high (74g/100g), calorific value height (1624kJ/100g), unification tight
The problems such as weight, it is impossible to meet the otherness demand of consumer, especially obesity and diabetic.
The content of the invention
There is provided one for the problems such as present invention is for chemical color protection present in apple crisp slices production, sulphur residual, high heat
Plant the production method of the high dietary-fiber original flavor apple crisp slices low in calories remained without sulphur.
The technical scheme that solution above-mentioned technical problem is used is made up of following step：
1st, the thin slice that thickness is 5~8mm will be cut into after the fresh apple cleaned up peeling, stoning.
2nd, the apple after section is immediately placed in the NaCl aqueous solution that mass fraction is 1%~1.5%, immersion 10~30
Minute.
3rd, it is 1 according to solid-liquid ratio:5~10, the apple flakes after immersion are added in clear water, the ultrasonic blanching at 80~90 DEG C
With desugar 2~5 minutes.
4th, it is immediately placed in after the apple flakes after blanching being pulled out, drained away the water in 2~5 DEG C of freezers, with 0.3~1.0m/s's
Wind speed is cooled down 40~80 minutes.
5th, by the apple flakes after cooling in hot air drier 50~60 DEG C of predrainages 3~4 hours, then in hermetic bag
Sam 5~6 hours.
6th, by the apple flakes after sam in rotary microwave vacuum desiccator 50~60 DEG C of dewatering and puffings 15~30 minutes,
Vacuum degree control is in 80~90kPa, and power density is 5~10W/g, it is expanded it is complete after cool down, pack, that is, obtain height low in calories
Dietary fiber original flavor apple crisp slices.
It is 1 preferably according to solid-liquid ratio in above-mentioned steps 3:8, the apple flakes after immersion are added in clear water, at 80~90 DEG C
Lower ultrasonic blanching 3 minutes.
In above-mentioned steps 4, it is immediately placed in after preferably the apple flakes after blanching are pulled out, drained away the water in Cool Room 4 DEG C, with
0.5m/s wind speed is cooled down 60 minutes.
In above-mentioned steps 6, preferably by the apple flakes after sam 60 DEG C expanded 15 in rotary microwave vacuum desiccator~
25 minutes, vacuum degree control was in 85kPa, and power density is 5~10W/g.
The problems such as present invention is for the residual of sulphur present in apple crisp slices production, high heat, by fresh apple piece according to
It is secondary through ultrasonic water bath blanching and desugar, freezer low-temperature air-cooling, hot blast predrainage, sam, microwave vacuum second dehydration it is expanded after make
Moisture below 7% without sulphur residual, low in calories, high dietary-fiber original flavor apple crisp slices, wherein ultrasonic water bath blanching
The effect for the enzyme that goes out can be not only reached, while the total Soluble Sugar in apple flakes can also be removed；Freezer low-temperature air-cooling can reach soon
The effect of quickly cooling but, reduces chemical reaction, keeps apple original flavor, reduces nutritional ingredient damage.Products obtained therefrom of the present invention is expanded
It is even, in bright color and luster, flat appearance, crispy in taste, sweet and sour taste, apple aroma is strong, low sugar, rich in dietary fiber, is one
The feature apple crisp slices that the suitable obese people of kind, diabetic and general population eat.The inventive method can also be used
To produce the product of the other shapes such as the high crisp circle of nutritive calcium-zinc reinforcing apple low in calories.
Embodiment
With reference to embodiment, the present invention is described in more detail, but protection scope of the present invention is not limited only to these realities
Apply example.
Embodiment 1
1st, the scarlet Fuji that fresh, fruit shape is complete, pulp is loose, maturity and uniform in size, not damaged, nothing are rotted is chosen
Apple, is flushed three times with clear water, is removed the silt and impurity on surface, is then pruned pericarp with peeler successively, gone with corer
Except fruit stone, the apple after removing the peel, being enucleated is cut into the thin slice that thickness is 8mm.
2nd, the apple after section is immediately placed in the NaCl aqueous solution that mass fraction is 1% and soaked 20 minutes, prevent apple
With air contact brown stain occurs for chankings, is pulled out after color protection is complete.
3rd, it is 1 according to solid-liquid ratio:8, the apple flakes after immersion are added in clear water, ultrasonic blanching and desugar 3 at 85 DEG C
Minute.
4th, it is immediately placed in Cool Room 4 DEG C, is cooled down with 0.5m/s wind speed after the apple flakes after blanching being pulled out, drained away the water
60 minutes.
5th, by the apple flakes after cooling in hot air drier 60 DEG C it is predrying 3 hours, dried apple flakes moisture contains
Amount is 25% or so, then sam 6 hours in hermetic bag.
6th, by the apple flakes after sam in rotary microwave vacuum desiccator 60 DEG C it is expanded 15 minutes, vacuum degree control exists
85kPa, power density is 10W/g, and the expanded complete rear apple crisp slices that take out are cooled down, and are then used aluminium foil bag hermetic package, that is, are obtained low
Heat high dietary-fiber original flavor apple crisp slices, its sugared content is that 35.6g/100g, calorie value are that 851kJ/100g, dietary fiber contain
Measure as 56.4g/100g.
Embodiment 2
In the present embodiment, the red fuji apple in embodiment 1 is replaced with yellow YUAN SHUAI apple, other steps and the phase of embodiment 1
Together, high dietary-fiber original flavor apple crisp slices low in calories are obtained, its sugared content is 28.7g/100g, and calorie value is 715kJ/100g,
Dietary fiber content is 65.4g/100g.
Embodiment 3
1st, the scarlet Fuji that fresh, fruit shape is complete, pulp is loose, maturity and uniform in size, not damaged, nothing are rotted is chosen
Apple, is flushed three times with clear water, is removed the silt and impurity on surface, is then pruned pericarp with peeler successively, gone with corer
Except fruit stone, the apple after removing the peel, being enucleated is cut into the thin slice that thickness is 5mm.
2nd, the apple after section is immediately placed in the NaCl aqueous solution that mass fraction is 1.5% and soaked 10 minutes, prevented
With air contact brown stain occurs for apple flakes, is pulled out after color protection is complete.
3rd, it is 1 according to solid-liquid ratio:10, the apple flakes after immersion are added in clear water, ultrasonic blanching and desugar 5 at 80 DEG C
Minute.
4th, it is immediately placed in 2 DEG C of freezers, is cooled down with 0.3m/s wind speed after the apple flakes after blanching being pulled out, drained away the water
40 minutes.
5th, by the apple flakes after cooling in hot air drier 50 DEG C it is predrying 4 hours, dried apple flakes moisture contains
Amount is 30% or so, then sam 5 hours in hermetic bag.
6th, by the apple flakes after sam in rotary microwave vacuum desiccator 50 DEG C it is expanded 30 minutes, vacuum degree control exists
90kPa, power density is 5W/g, and the expanded complete rear apple crisp slices that take out are cooled down, and are then used aluminium foil bag hermetic package, that is, are obtained low-heat
High dietary-fiber original flavor apple crisp slices are measured, its sugared content is that 30.5/100g, calorie value are 816kJ/100g, dietary fiber content
For 58.2g/100g.
Embodiment 4
1st, the scarlet Fuji that fresh, fruit shape is complete, pulp is loose, maturity and uniform in size, not damaged, nothing are rotted is chosen
Apple, is flushed three times with clear water, is removed the silt and impurity on surface, is then pruned pericarp with peeler successively, gone with corer
Except fruit stone, the apple after removing the peel, being enucleated is cut into the thin slice that thickness is 7mm.
2nd, the apple after section is immediately placed in the NaCl aqueous solution that mass fraction is 1% and soaked 30 minutes, prevent apple
With air contact brown stain occurs for chankings, is pulled out after color protection is complete.
3rd, it is 1 according to solid-liquid ratio:5, the apple flakes after immersion are added in clear water, ultrasonic blanching and desugar 2 at 90 DEG C
Minute.
4th, it is immediately placed in 5 DEG C of freezers, is cooled down with 1.0m/s wind speed after the apple flakes after blanching being pulled out, drained away the water
40 minutes.
5th, by the apple flakes after cooling in hot air drier 50 DEG C it is predrying 4 hours, dried apple flakes moisture contains
Amount is 30% or so, then sam 5 hours in hermetic bag.
6th, by the apple flakes after sam in rotary microwave vacuum desiccator 60 DEG C it is expanded 20 minutes, vacuum degree control exists
80kPa, power density is 10W/g, and the expanded complete rear apple crisp slices that take out are cooled down, and are then used aluminium foil bag hermetic package, that is, are obtained low
Heat high dietary-fiber original flavor apple crisp slices, its sugared content is that 32.6/100g, calorie value are that 823kJ/100g, dietary fiber contain
Measure as 55.2g/100g.
Claims (4)
1. a kind of production method of high dietary-fiber original flavor apple crisp slices low in calories, it is characterised in that it is made up of following step：
(1) thin slice that thickness is 5~8mm will be cut into after the fresh apple cleaned up peeling, stoning；
(2) apple after section is immediately placed in the NaCl aqueous solution that mass fraction is 1%~1.5%, soaks 10~30 points
Clock；
(3) it is 1 according to solid-liquid ratio:5~10, the apple flakes after immersion are added in clear water, at 80~90 DEG C ultrasonic blanching with
Desugar 2~5 minutes；
(4) it is immediately placed in after the apple flakes after blanching being pulled out, drained away the water in 2~5 DEG C of freezers, with 0.3~1.0m/s wind
Quickly cooling but 40~80 minutes；
(5) by the apple flakes after cooling in hot air drier 50~60 DEG C of predrainages 3~4 hours, then in hermetic bag
Wet 5~6 hours；
(6) by the apple flakes after sam in rotary microwave vacuum desiccator 50~60 DEG C of dewatering and puffings 15~30 minutes, very
Reciprocal of duty cycle control is in 80~90kPa, and power density is 5~10W/g, it is expanded it is complete after cool down, pack, that is, obtain high meals low in calories
Eat fiber original flavor apple crisp slices.
2. the production method of high dietary-fiber original flavor apple crisp slices low in calories according to claim 1, it is characterised in that：
It is 1 according to solid-liquid ratio in step (3):8, the apple flakes after immersion are added in clear water, ultrasonic blanching is with taking off at 80~90 DEG C
Sugar 3 minutes.
3. the production method of the high dietary-fiber original flavor apple crisp slices low in calories according to right profit requires 1, it is characterised in that：
In step (4), it is immediately placed in after the apple flakes after blanching are pulled out, drained away the water in Cool Room 4 DEG C, it is cold with 0.5m/s wind speed
But 60 minutes.
4. the production method of the high dietary-fiber original flavor apple crisp slices low in calories according to right profit requires 1, it is characterised in that：
In step (6), by the apple flakes after sam in rotary microwave vacuum desiccator 60 DEG C of expanded 15~25 minutes, vacuum
Control is in 85kPa, and power density is 5~10W/g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710391224.3A CN107232538A (en) | 2017-05-27 | 2017-05-27 | A kind of production method of high dietary-fiber original flavor apple crisp slices low in calories |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710391224.3A CN107232538A (en) | 2017-05-27 | 2017-05-27 | A kind of production method of high dietary-fiber original flavor apple crisp slices low in calories |
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| Publication Number | Publication Date |
|---|---|
| CN107232538A true CN107232538A (en) | 2017-10-10 |
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ID=59985701
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113841851A (en) * | 2021-09-03 | 2021-12-28 | 百色学院 | Method for making microwave puffed mango crisp chips |
Citations (4)
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|---|---|---|---|---|
| CN102613372A (en) * | 2011-11-08 | 2012-08-01 | 江苏省农业科学院 | Processing method of microwave puffed apple crisps |
| CN102696988A (en) * | 2012-05-14 | 2012-10-03 | 中国农业大学 | Non-fried apple chips and processing method thereof |
| CN106235123A (en) * | 2016-08-15 | 2016-12-21 | 中国农业科学院农产品加工研究所 | Utilize the method that instantaneous differential pressure flash process produces apple crisp slices |
| 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 |
-
2017
- 2017-05-27 CN CN201710391224.3A patent/CN107232538A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613372A (en) * | 2011-11-08 | 2012-08-01 | 江苏省农业科学院 | Processing method of microwave puffed apple crisps |
| CN102696988A (en) * | 2012-05-14 | 2012-10-03 | 中国农业大学 | Non-fried apple chips and processing method thereof |
| CN106235123A (en) * | 2016-08-15 | 2016-12-21 | 中国农业科学院农产品加工研究所 | Utilize the method that instantaneous differential pressure flash process produces apple crisp slices |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 张昌军等: "超声波法在提取多糖类化合物中的应用研究", 《化工时刊》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113841851A (en) * | 2021-09-03 | 2021-12-28 | 百色学院 | Method for making microwave puffed mango crisp chips |
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Application publication date: 20171010 |