CN107744115A - A kind of method of vacuum microwave processing persimmon crisp chip - Google Patents
A kind of method of vacuum microwave processing persimmon crisp chip Download PDFInfo
- Publication number
- CN107744115A CN107744115A CN201710959479.5A CN201710959479A CN107744115A CN 107744115 A CN107744115 A CN 107744115A CN 201710959479 A CN201710959479 A CN 201710959479A CN 107744115 A CN107744115 A CN 107744115A
- Authority
- CN
- China
- Prior art keywords
- persimmon
- vacuum
- microwave
- crisp chip
- thin slice
- 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.)
- Pending
Links
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 96
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 89
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000012545 processing Methods 0.000 title claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 57
- 244000055850 Diospyros virginiana Species 0.000 claims abstract 2
- 230000001007 puffing effect Effects 0.000 claims description 50
- 238000004880 explosion Methods 0.000 claims description 39
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 17
- 230000011218 segmentation Effects 0.000 claims description 3
- 206010013786 Dry skin Diseases 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000005516 engineering process Methods 0.000 abstract description 7
- 238000003672 processing method Methods 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 238000001816 cooling Methods 0.000 description 10
- 235000013399 edible fruits Nutrition 0.000 description 9
- 241000723267 Diospyros Species 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 6
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 239000012535 impurity Substances 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 239000002689 soil Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000220225 Malus Species 0.000 description 2
- 235000011430 Malus pumila Nutrition 0.000 description 2
- 235000015103 Malus silvestris Nutrition 0.000 description 2
- 240000008790 Musa x paradisiaca Species 0.000 description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 2
- -1 carrotene Chemical compound 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000283207 Indigofera tinctoria Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000001890 Ribes hudsonianum Species 0.000 description 1
- 235000016954 Ribes hudsonianum Nutrition 0.000 description 1
- 235000001466 Ribes nigrum Nutrition 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 244000235659 Rubus idaeus Species 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 235000021422 persimmon vinegar Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of method of vacuum microwave processing persimmon crisp chip, belong to food processing technology field.A kind of nutritive loss that can effectively reduce persimmon is aimed to provide, the method for the vacuum microwave processing persimmon crisp chip with the advantages that production efficiency height, cost is low, nutritious, and mouthfeel is good.Described processing method is：Persimmon thin slice carries out being segmented microwave bulking drying under 0.09~0.06Mpa of vacuum.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of method of vacuum microwave processing persimmon crisp chip.
Background technology
Persimmon is subordinate to the perennial deciduous fruit tree of Ebenaceae Diospyros, originates in China, existing more than 3,000 years cultivation history.Persimmon is made
For one of five big fruit of China (grape, citrus, banana, apple, persimmon), its nutritive value is very high, contains abundant sucrose, Portugal
Grape sugar, fructose, pectin, protein, carrotene, vitamin C, cellulose, citrulling, iodine, calcium, phosphorus, iron, zinc.Persimmon has clear
Heat, moistening lung, quench the thirst, antibechic, the effect of eliminating the phlegm, there is prevention of cardiovascular disease, only antitumor, antibacterial, hemostasis, the pharmacology such as diarrhoea
Effect.
Vacuum microwave technology combines the instantaneity of microwave heating and vacuum drying low-temperature characteristics, is gone using vacuum plant
Moisture removal, directly heated using microwave, and without transmitting heat by modes such as convection current or conduction, this addresses the problem
When single vacuum is dried the defects of slow drying speed, have the characteristics that quickly, it is low temperature, efficient, can preferably retaining food product it is original
Color and the composition such as vitamin, can also make thermal sensitivity nutritional ingredient and loss with bioactive functions composition compared with
It is few.Microwave vacuum technology has certain expansion effect during dried material, during microwave vacuum puffing, in low
Under vacuum state, moisture vapourizing temperature reduces in material, under microwave action, moisture rapid vaporization at low temperature in fruit and vegetable product
And migration, powerful radial push power is produced, vapor is in fruits and vegetables internal expansion, loose, the uniform microcellular structure of formation, appearance
Expanded phenomenon.Applied microwave vacuum technique is expanded to fruit and vegetable tablet progress, can realize good expanded effect within a very short time
Fruit, this not only can be very good to keep the original flavor of fruit and vegetable tablet and nutritional ingredient, but also can greatly shorten process time,
Save the energy.At present, microwave vacuum technology extensive use in garden stuff processing, it is reported to have apple, banana, raspberry, indigo plant
Indigo fruit, blackcurrant, potato, black fungus, white fungus etc..
With the increase year by year of persimmon yield, the market price of fresh persimmon and dried persimmon constantly reduces, and persimmon moisture content is high, season
Section property is obvious, is easy to rot after ripe, and persimmon to be to eat raw and be processed into based on dried persimmon, small part processing persimmon wine,
Persimmon vinegar, persimmon sauce etc., product category is relatively fewer, it is difficult to meets the requirement of persimmon industry development, this is with regard to urgently carrying out persimmon
Deep processing, increase persimmon product category, while extend the supply phase of persimmon product, improve added value of product.
The content of the invention
For above-mentioned deficiency, the present invention is intended to provide a kind of nutritive loss that can effectively reduce persimmon, has production efficiency
The method of the vacuum microwave processing persimmon crisp chip for the advantages that height, cost is low, nutritious, and mouthfeel is good.
In order to realize above-mentioned technical purpose, technical scheme provided by the invention is such：A kind of vacuum microwave processes persimmon
The method of sub- crisp chip, persimmon thin slice carry out being segmented microwave bulking drying under vacuum -0.09~-0.06Mpa.
Wherein, described segmentation microwave bulking is dried and included：First 1000~2000W, 15~50min of explosion puffing drying, then 300
15~40min of~500W interval explosion puffing dryings.
Wherein, described interval explosion puffing drying is specially：As microwave power 300W, each microwave operational time 20s,
Have a rest time 40s；As microwave power 500W, each microwave operational time 60s, intermittent time 60s.
Wherein, the persimmon is the ripe respectful city moon persimmon in 6~8 to have taken away the puckery taste.
Wherein, the thickness of described persimmon thin slice is 4~10mm.
Wherein, the persimmon thin slice moisture content after being segmented explosion puffing drying is 5~15%.
Specifically, the method for above-mentioned vacuum microwave processing persimmon crisp chip, successively including sorting, cleaning, peeling, section,
Explosion puffing drying, ease back, secondary puffing is dry, cooling and packaging.
More specifically：
Sorting:6~8 ripe respectful city moon persimmons for select fresh, disease-free, not damaged, having taken away the puckery taste.
Cleaning：The soil and impurity on respectful city Yue Shi surfaces are washed with running water.
Peeling：Using artificial decortication method, respectful city moon persimmon skin is pruned, and remove base of fruit.
Section:Respectful city moon persimmon after peeling is erected and cut in half, then is cut into 4~10mm thin slice.
It is segmented explosion puffing drying：500~1500g persimmon thin slices are put into vacuum microwave drying device, vacuum is -0.09
Under~-0.06Mpa, first under 1000~2000W of microwave power 15~50min of explosion puffing drying, then microwave power 300~
Interval explosion puffing drying under 500W (during microwave power 300W, each microwave operational time 20s, intermittent time 40s；Microwave power
During 500W, each microwave operational time 60s, intermittent time 60s) 15~40min, dried persimmon thin slice moisture content is 5~
15%.
Ease back：Persimmon thin slice after explosion puffing drying is placed in PE food packs and sealed, at room temperature place 2~
6h。
Secondary puffing is dried：Persimmon thin slice after easing back is put into vacuum microwave drying device, and vacuum is -0.09
Under~-0.06Mpa, interval explosion puffing drying is (during microwave power 300W, during each microwave operational under 300~500W of microwave power
Between 20s, intermittent time 40s；During microwave power 500W, each microwave operational time 60s, intermittent time 60s) 5~20min, does
It is dry to moisture content below 6%.
Cooling and packaging：Persimmon thin slice after explosion puffing drying is taken out, nitrogen-filled packaging immediately is cooled to after room temperature, obtains persimmon
Sub- crisp chip.
Beneficial effects of the present invention are：
The present invention uses microwave vacuum technology, and segmentation carries out explosion puffing drying, first rapid expanded dry under higher microwave power
Dry persimmon thin slice, when persimmon thin slice moisture content is relatively low, using humble wave power interval explosion puffing drying, avoid dry excessively or
Microwave drying is uneven to there is the problem of local coking.
The present invention carries out microwave bulking drying under vacuum, cryogenic conditions to persimmon thin slice, and swelling temperature is low, the heat time
It is short, moisture evaporation is fast, the loss of internal nutriment is few, overcome normal produced problem during fried-popping food, heating temperature
Degree is high, and grease, heat are big, and the accumulation of harmful substance is easily caused in process, and internal nutritional ingredient is destroyed the shortcomings of big, real
Quick, low temperature, non-fried method for bulking are showed.
Persimmon crisp chip golden yellow color, the taste and sweet mouthfeel of the inventive method processing are crisp, nutritious, and product is without any addition
Agent, has the advantages that natural, green, healthy, safe, and preparation method is simple, cost is low, production efficiency is high.
Embodiment
With reference to embodiment, the claim of the present invention is described in further detail, but not formed pair
Any restrictions of the present invention, any limited number of time modification made in the claims in the present invention protection domain, still the present invention's
In claims.
Embodiment 1
A kind of method of vacuum microwave processing persimmon crisp chip, its processing method：It is sorting, cleaning, peeling, section, expanded dry
It is dry, ease back, secondary puffing is dry, cooling and packaging.Comprise the following steps that described：
(1) sorting:6~8 ripe respectful city moon persimmons for select fresh, disease-free, not damaged, having taken away the puckery taste.
(2) clean：The soil and impurity on respectful city Yue Shi surfaces are washed with running water.
(3) remove the peel：Using artificial decortication method, respectful city moon persimmon skin is pruned, and remove base of fruit.
(4) cut into slices:Respectful city moon persimmon after peeling is erected and cut in half, then is cut into 4mm thin slice.
(5) it is segmented explosion puffing drying：600g persimmon thin slices are put into vacuum microwave drying device, vacuum is -0.09Mpa
Under, the first explosion puffing drying 15min under microwave power 1500W, then the interval explosion puffing drying 35min under microwave power 300W, does
Persimmon thin slice moisture content 10% or so after dry.
(6) ease back：Persimmon thin slice after explosion puffing drying is placed in PE food packs and sealed, is placed at room temperature
2h。
(7) secondary puffing is dried：Persimmon thin slice after easing back is put into vacuum microwave drying device, vacuum for-
Under 0.09Mpa, the interval explosion puffing drying 5min under microwave power 300W, dry to moisture content below 6%.
(8) cooling and packaging：Persimmon thin slice after explosion puffing drying is taken out, is cooled to after room temperature and carries out nitrogen charging bag immediately
Dress, obtains persimmon crisp chip.
Embodiment 2
A kind of method of vacuum microwave processing persimmon crisp chip, its processing method：It is sorting, cleaning, peeling, section, expanded dry
It is dry, ease back, secondary puffing is dry, cooling and packaging.Comprise the following steps that described：
(1) sorting:6~8 ripe respectful city moon persimmons for select fresh, disease-free, not damaged, having taken away the puckery taste.
(2) clean：The soil and impurity on respectful city Yue Shi surfaces are washed with running water.
(3) remove the peel：Using artificial decortication method, respectful city moon persimmon skin is pruned, and remove base of fruit.
(4) cut into slices:Respectful city moon persimmon after peeling is erected and cut in half, then is cut into 10mm thin slice.
(5) it is segmented explosion puffing drying：1000g persimmon thin slices are put into vacuum microwave drying device, vacuum for-
Under 0.09Mpa, first explosion puffing drying 32min, then the interval explosion puffing drying under microwave power 500W under microwave power 1500W
15min, dried persimmon thin slice moisture content 10% or so.
(6) ease back：Persimmon thin slice after explosion puffing drying is placed in PE food packs and sealed, is placed at room temperature
6h。
(7) secondary puffing is dried：Persimmon thin slice after easing back is put into vacuum microwave drying device, vacuum for-
Under 0.08Mpa, the interval explosion puffing drying 20min under microwave power 300W, dry to moisture content below 6%.
(8) cooling and packaging：Persimmon thin slice after explosion puffing drying is taken out, is cooled to after room temperature and carries out nitrogen charging bag immediately
Dress, obtains persimmon crisp chip.
Embodiment 3
A kind of method of vacuum microwave processing persimmon crisp chip, its processing method：It is sorting, cleaning, peeling, section, expanded dry
It is dry, ease back, secondary puffing is dry, cooling and packaging.Comprise the following steps that described：
(1) sorting:6~8 ripe respectful city moon persimmons for select fresh, disease-free, not damaged, having taken away the puckery taste.
(2) clean：The soil and impurity on respectful city Yue Shi surfaces are washed with running water.
(3) remove the peel：Using artificial decortication method, respectful city moon persimmon skin is pruned, and remove base of fruit.
(4) cut into slices:Respectful city moon persimmon after peeling is erected and cut in half, then is cut into 8mm thin slice.
(5) it is segmented explosion puffing drying：1350g persimmon thin slices are put into vacuum microwave drying device, vacuum for-
Under 0.08Mpa, first explosion puffing drying 31min, then the interval explosion puffing drying under microwave power 500W under microwave power 2000W
34min, dried persimmon thin slice moisture content 10% or so.
(6) ease back：Persimmon thin slice after explosion puffing drying is placed in PE food packs and sealed, is placed at room temperature
4h。
(7) secondary puffing is dried：Persimmon thin slice after easing back is put into vacuum microwave drying device, vacuum for-
Under 0.07Mpa, the interval explosion puffing drying 12min under microwave power 500W, dry to moisture content below 6%.
(8) cooling and packaging：Persimmon thin slice after explosion puffing drying is taken out, is cooled to after room temperature and carries out nitrogen charging bag immediately
Dress, obtains persimmon crisp chip.
Embodiment 4
A kind of method of vacuum microwave processing persimmon crisp chip, its processing method：It is sorting, cleaning, peeling, section, expanded dry
It is dry, ease back, secondary puffing is dry, cooling and packaging.Comprise the following steps that described：
(1) sorting:6~8 ripe respectful city moon persimmons for select fresh, disease-free, not damaged, having taken away the puckery taste.
(2) clean：The soil and impurity on respectful city Yue Shi surfaces are washed with running water.
(3) remove the peel：Using artificial decortication method, respectful city moon persimmon skin is pruned, and remove base of fruit.
(4) cut into slices:Respectful city moon persimmon after peeling is erected and cut in half, then is cut into 6mm thin slice.
(5) it is segmented explosion puffing drying：800g persimmon thin slices are put into vacuum microwave drying device, vacuum is -0.06Mpa
Under, the first explosion puffing drying 45min under microwave power 1000W, then the interval explosion puffing drying 25min under microwave power 300W, does
Persimmon thin slice moisture content 10% or so after dry.
(6) ease back：Persimmon thin slice after explosion puffing drying is placed in PE food packs and sealed, is placed at room temperature
2h。
(7) secondary puffing is dried：Persimmon thin slice after easing back is put into vacuum microwave drying device, vacuum for-
Under 0.08Mpa, the interval explosion puffing drying 8min under microwave power 500W, dry to moisture content below 6%.
(8) cooling and packaging：Persimmon thin slice after explosion puffing drying is taken out, is cooled to after room temperature and carries out nitrogen charging bag immediately
Dress, obtains persimmon crisp chip.
Above-described is only presently preferred embodiments of the present invention, all timess done in the range of the spirit and principles in the present invention
What modifications, equivalent substitutions and improvements etc., should be included within the scope of the present invention.
Claims (6)
- A kind of 1. method of vacuum microwave processing persimmon crisp chip, it is characterised in that persimmon thin slice vacuum -0.09~- Carry out being segmented microwave bulking drying under 0.06Mpa.
- 2. the method for vacuum microwave processing persimmon crisp chip according to claim 1, it is characterised in that described segmentation is expanded Drying includes：First 1000~2000W, 15~50min of explosion puffing drying, then 300~500W interval explosion puffing dryings, 15~40min.
- 3. the method for vacuum microwave processing persimmon crisp chip according to claim 2, it is characterised in that described interval is expanded Drying is specially：As microwave power 300W, each microwave operational time 20s, intermittent time 40s；As microwave power 500W, Each microwave operational time 60s, intermittent time 60s.
- 4. the method for vacuum microwave processing persimmon crisp chip according to claim 1, it is characterised in that the persimmon is to have taken off The ripe respectful city moon persimmon in puckery 6~8.
- 5. the method for vacuum microwave processing persimmon crisp chip according to claim 1, it is characterised in that described persimmon thin slice Thickness be 4~10mm.
- 6. the method for vacuum microwave processing persimmon crisp chip according to claim 1, it is characterised in that expanded dry by being segmented Persimmon thin slice moisture content after dry is 5~15%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710959479.5A CN107744115A (en) | 2017-10-16 | 2017-10-16 | A kind of method of vacuum microwave processing persimmon crisp chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710959479.5A CN107744115A (en) | 2017-10-16 | 2017-10-16 | A kind of method of vacuum microwave processing persimmon crisp chip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107744115A true CN107744115A (en) | 2018-03-02 |
Family
ID=61253852
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710959479.5A Pending CN107744115A (en) | 2017-10-16 | 2017-10-16 | A kind of method of vacuum microwave processing persimmon crisp chip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107744115A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109744306A (en) * | 2019-02-02 | 2019-05-14 | 贺州学院 | A kind of technique of microwave intermittently drying persimmon dried fruit |
| CN110432457A (en) * | 2019-07-26 | 2019-11-12 | 天津科技大学 | Black dried persimmon crisp chip and processing technology |
| US11116230B2 (en) * | 2019-07-26 | 2021-09-14 | Sdic Zhonglu Fruit Juice Co., Ltd. | Technology for three-dimensional microwave air-jet drying of persimmon slices |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5962057A (en) * | 1998-06-30 | 1999-10-05 | The University Of Bristish Columbia | Process for drying mango and pineapples |
| CN102511542A (en) * | 2011-12-07 | 2012-06-27 | 河南科技大学 | Microwave vacuum stage drying method for high moisture vegetables and fruits |
| CN102986837A (en) * | 2012-12-11 | 2013-03-27 | 大连创达技术交易市场有限公司 | Preparation method of dried carambola |
| CN103262999A (en) * | 2013-05-30 | 2013-08-28 | 洛阳理工学院 | Preparation technology of fresh persimmon crisp chips |
| CN104473100A (en) * | 2014-12-17 | 2015-04-01 | 江苏省农业科学院 | Leisure taro puffed crisp chips and production process thereof |
| CN104585667A (en) * | 2015-02-09 | 2015-05-06 | 彭常安 | Processing method for semen hoveniae nutrient tablet |
| CN106509716A (en) * | 2016-10-30 | 2017-03-22 | 天津农学院 | Persimmon crisp slices and preparation method thereof |
| CN106579128A (en) * | 2016-12-20 | 2017-04-26 | 贺州学院 | Processing method of Malus domeri |
-
2017
- 2017-10-16 CN CN201710959479.5A patent/CN107744115A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5962057A (en) * | 1998-06-30 | 1999-10-05 | The University Of Bristish Columbia | Process for drying mango and pineapples |
| CN102511542A (en) * | 2011-12-07 | 2012-06-27 | 河南科技大学 | Microwave vacuum stage drying method for high moisture vegetables and fruits |
| CN102986837A (en) * | 2012-12-11 | 2013-03-27 | 大连创达技术交易市场有限公司 | Preparation method of dried carambola |
| CN103262999A (en) * | 2013-05-30 | 2013-08-28 | 洛阳理工学院 | Preparation technology of fresh persimmon crisp chips |
| CN104473100A (en) * | 2014-12-17 | 2015-04-01 | 江苏省农业科学院 | Leisure taro puffed crisp chips and production process thereof |
| CN104585667A (en) * | 2015-02-09 | 2015-05-06 | 彭常安 | Processing method for semen hoveniae nutrient tablet |
| CN106509716A (en) * | 2016-10-30 | 2017-03-22 | 天津农学院 | Persimmon crisp slices and preparation method thereof |
| CN106579128A (en) * | 2016-12-20 | 2017-04-26 | 贺州学院 | Processing method of Malus domeri |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109744306A (en) * | 2019-02-02 | 2019-05-14 | 贺州学院 | A kind of technique of microwave intermittently drying persimmon dried fruit |
| CN110432457A (en) * | 2019-07-26 | 2019-11-12 | 天津科技大学 | Black dried persimmon crisp chip and processing technology |
| US11116230B2 (en) * | 2019-07-26 | 2021-09-14 | Sdic Zhonglu Fruit Juice Co., Ltd. | Technology for three-dimensional microwave air-jet drying of persimmon slices |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103637121B (en) | The preparation method of crisp of a kind of non-fried instant Chinese yam | |
| CN102406161B (en) | Method for producing instant straw mushroom chips by adopting vacuum low-temperature dehydration technology | |
| CN103609995B (en) | Papaya crisp slices and preparation method thereof | |
| CN102028192B (en) | Method for producing instant pleurotus eryngii chips | |
| CN101919529B (en) | Method for producing primary-color low-fat crisp mushroom chips | |
| CN102894303B (en) | Method for improving brittleness of crispy fruit slices and preventing adhesion through combining high vacuum with negative pressure pulse microwave drying | |
| CN102429213B (en) | Negative-pressure microwave combined drying method for preparing mushroom chips from dried mushrooms | |
| CN104757459A (en) | Crisp lotus root slice and preparation method of crisp lotus root slice | |
| CN104719788B (en) | A kind of air pulse explosion puffing drying yellow peach method and product | |
| CN102630743B (en) | Technology for producing dried bamboo shoots with high rehydration capability | |
| CN105077071B (en) | A kind of preparation method for the compound crisp chip of oyster mushroom Chinese yam for adding black onion | |
| CN104872564A (en) | Preparation method of non-fried puffed Hanfu apple crisp slices | |
| CN104642824B (en) | It is a kind of to be first dried in vacuo again the method that the fried process integration of follow-up microwave vacuum produces low oil content French fries | |
| CN104886506A (en) | Explosion puffed purple sweet potato crisps at variable temperature and pressure difference and a preparation method thereof | |
| CN109699976B (en) | Method for making high-brittleness mashed potato crisp chips with red rose petals | |
| CN107744115A (en) | A kind of method of vacuum microwave processing persimmon crisp chip | |
| CN102613372A (en) | Processing method of microwave puffed apple crisps | |
| CN104686957A (en) | Puffing papaya and preparation method thereof | |
| CN103478377A (en) | Fruit and vegetable crunchy candy and processing method thereof | |
| CN107232584A (en) | A kind of preparation method of instant mushroom | |
| CN107319430B (en) | Method for improving quality of puffed taro crisp chips through microwave blanching combined freeze-thaw pretreatment | |
| CN105520093A (en) | Preparation method of ultra-micro nutritional garlic whole powder | |
| CN113243501B (en) | Preparation method of high-fructo-oligosaccharide and beta-carotene dried sweet potatoes | |
| CN110301510A (en) | A kind of combined drying method improving macaque peach crisp expansion rate | |
| CN107372996A (en) | A kind of pleurotus cornucopiae leisure food processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180302 |
|
| RJ01 | Rejection of invention patent application after publication |