CN104489550A - Sulfur-free crisp pear slices and preparation method thereof - Google Patents
Sulfur-free crisp pear slices and preparation method thereof Download PDFInfo
- Publication number
- CN104489550A CN104489550A CN201410815235.6A CN201410815235A CN104489550A CN 104489550 A CN104489550 A CN 104489550A CN 201410815235 A CN201410815235 A CN 201410815235A CN 104489550 A CN104489550 A CN 104489550A
- Authority
- CN
- China
- Prior art keywords
- pears
- drying
- preparation
- crisp
- pressure
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 64
- 235000014443 Pyrus communis Nutrition 0.000 title abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 53
- 238000001035 drying Methods 0.000 claims abstract description 40
- 241000220324 Pyrus Species 0.000 claims description 167
- 235000021017 pears Nutrition 0.000 claims description 163
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 70
- 239000005864 Sulphur Substances 0.000 claims description 69
- 230000001007 puffing effect Effects 0.000 claims description 23
- 230000008569 process Effects 0.000 claims description 21
- 238000001291 vacuum drying Methods 0.000 claims description 21
- 238000007605 air drying Methods 0.000 claims description 15
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 7
- 238000007603 infrared drying Methods 0.000 claims description 5
- 239000001569 carbon dioxide Substances 0.000 claims description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 4
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 12
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 6
- 235000013373 food additive Nutrition 0.000 abstract description 5
- 239000002778 food additive Substances 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 42
- 239000000047 product Substances 0.000 description 22
- 206010033546 Pallor Diseases 0.000 description 16
- 238000005516 engineering process Methods 0.000 description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 14
- 235000013399 edible fruits Nutrition 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 235000013305 food Nutrition 0.000 description 8
- 239000002932 luster Substances 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 7
- 229930003268 Vitamin C Natural products 0.000 description 7
- 238000004458 analytical method Methods 0.000 description 7
- 230000006378 damage Effects 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 7
- 235000019154 vitamin C Nutrition 0.000 description 7
- 239000011718 vitamin C Substances 0.000 description 7
- 238000004140 cleaning Methods 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 238000001816 cooling Methods 0.000 description 5
- 238000004880 explosion Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 238000001514 detection method Methods 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 238000012805 post-processing Methods 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 102000030523 Catechol oxidase Human genes 0.000 description 3
- 108010031396 Catechol oxidase Proteins 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 230000002292 Radical scavenging effect Effects 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000007760 free radical scavenging Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000002398 materia medica Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000012544 monitoring process Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000002161 passivation Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 244000174681 Michelia champaca Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 241000287420 Pyrus x nivalis Species 0.000 description 1
- 239000006004 Quartz sand Substances 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000000205 computational method Methods 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000002376 fluorescence recovery after photobleaching Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 238000005303 weighing Methods 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
- Y02A40/924—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation using renewable energies
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
Abstract
The invention discloses a preparation method of sulfur-free crisp pear slices. The preparation method comprises the following steps: (1) slicing a pear and performing ultrahigh-pressure treatment to obtain treated pear slices; (2) pre-drying the treated pear slices to obtain pre-dried pear slices; (3) putting the pre-dried pear slices into a heated expansion tank, performing variable-temperature differential-pressure expansion drying, namely pressurizing the expansion tank, maintaining the pressure and releasing the pressure of the expansion tank; performing at least one time of variable-temperature differential-pressure expansion drying to obtain expanded pear slices; and (4) drying the expanded pear slices in vacuum in the expansion tank to obtain the sulfur-free crisp pear slices. The preparation method disclosed by the invention has the advantages of effectively inhibiting brown stain of the pear slices during drying, retaining the color and nutritional substances of raw materials, preventing the use of food additives such as sulfur dioxide, increasing the expansion rate of the crisp pear slices and increasing the drying speed and the yield. Production equipment adopted by the preparation method disclosed by the invention is mature; the method is simple; the product is crisp in taste and proper in sourness and sweetness.
Description
Technical field
The present invention relates to crisp of a kind of pears and preparation method thereof, particularly a kind of without crisp of sulphur pears and preparation method thereof, belong to food processing technology field.
Background technology
Within 2013, China's pears output reaches 1,626 ten thousand tons, accounts for 68.69% of output in the world.There is long history in China to the cultivation of pears, edible, medicinal aspect.The food therapy health effect of pears is all mentioned in ancient medical book such as " new compilation of materia medica " of the supplementary Amplifications of the Compendium of Materia Medica of " food book on Chinese herbal medicine " that Yuan Dynasty Li Gao edits, the Compendium of Material Medica of Ming Dynasty's Li Shizhen (1518-1593 A.D.), the Qing Dynasty, " medical science comform record " and Qing Dynasty Wu Yi Lip river.To Last Phase of Qing Dynasty, the Preparation process technology of medicinal pears preparation is quite ripe, and the various folk prescriptions of various places, compound quantity are own through not descending hundreds of kind.Wherein, the preparation such as LAIYANGLI ZHIKE TANGJIANG, snow pear paste and pear syrup sugar adopts so far always.
Traditional chinese medicine is thought, the clinical efficacy main manifestations of pears is relieving cough and moistening lung, dissolving phlegm is convenient, relieve inflammation or internal heat or the aspect such as relieving restlessness, external application can treat sore etc., almost there is quite full and accurate book to the medicinal of pears in successive dynasties medical book, they be our ancestors to the crystallization of the long-term dietotherapy experience of pears, be the one spot of the magnificent history culture of the Chinese nation.
At present, pears fabricated product main on market has pear juice, canned pear and pear syrup etc., and product variety is less.Along with the raising of people's living standard, meat, eggs and milk is taken in proportion and is constantly promoted, but fruit or vegetable type food intake is relatively less, and occur that dietary fiber supplements not enough, this becomes the key factor that people from modern metropolitan cities produces subhealth symptom.In addition, along with the quickening of people's rhythm of life, the demand of the instant food of health is increased gradually.Without crisp of the non-fried pears of sulphur, having nutrition, safety, health, facilitate feature, is a fruit leisure food with broad mass market prospect.
Fruit and vegetable crisp chip production technology in China market mainly contains fried non-fried two class.Wherein, comparatively ripe in fried technology is vacuum frying (oil bath) technology, and the general fat content of its product is higher, often ediblely easily causes Energy intaking to exceed standard.In addition, because the grease in product is easily oxidized, cause product to produce rancidity, the shelf-life of this series products is generally within 180 days.Traditional non-fried technology has Freeze Drying Technique, hot blast technique, vacuum drying technique and microwave drying technology etc.Blanching in tradition fruit and vegetable crisp chip processing technology or freeze thawing technique, process Middle nutrition material damage, rate of drying is slow simultaneously.Need now to develop a kind of method preparing crisp of pears that pears Middle nutrition material can be kept not run off and the good effect of mouthfeel can be reached.
Summary of the invention
The object of this invention is to provide a kind of without crisp of sulphur pears and preparation method thereof, preparation method of the present invention is simple, and without the need to adding additive, drying time is shorter; Nutritional labeling without crisp of sulphur pears prepared by the present invention keeps better, and mouthfeel is crisp, long shelf-life.
Preparation method without crisp of sulphur pears provided by the invention, comprises the steps:
(1) through ultra high pressure treatment after being cut into slices by pears, the pears sheet processed is obtained;
(2) carry out predrying to the pears sheet of described process, obtain pre-dried pears sheet;
(3) described pre-dried pears sheet is placed in the Bulking tank after intensification, carries out at least 1 changing temperature-pressure-difference and puffing drying, obtain expanded pears sheet; Described changing temperature-pressure-difference and puffing drying comprises carries out supercharging to described Bulking tank, then carries out pressurize, then carries out pressure release to described Bulking tank;
(4) in described Bulking tank, vacuum drying is carried out to described expanded pears sheet, obtain without crisp of sulphur pears.
Above-mentioned preparation method, in step (1), the thickness of described pears section can be 5 ~ 10mm, and slicing mode can be the axial slices along pears, can be cut to disk, halfround bar slice or quadrant sheet.
Above-mentioned preparation method, in step (1), the pressure of described ultra high pressure treatment can be 400 ~ 600MPa, and temperature can be 0 ~ 40 DEG C, and the time can be 1 ~ 10min;
The pressure of described ultra high pressure treatment specifically can be 500MPa, 550MPa or 500 ~ 550MPa, and temperature can be 25 DEG C, and the time can be 2.5min, 5min or 2.5 ~ 5min.
Above-mentioned preparation method, in step (2), described pre-dried method adopts heated-air drying, described vacuum drying, intermediate waves infra-red drying, solar energy drying or vacuum freeze drying;
The temperature of described heated-air drying can be 60 ~ 90 DEG C, and wind speed can be 0.5 ~ 2.5m/s, and the time can be 60 ~ 180min, and the concrete temperature of described heated-air drying that adopts can be 60 DEG C, and wind speed can be 1.5m/s, and the time can be 90min;
Described vacuum drying temperature can be 45 ~ 80 DEG C, described vacuum drying pressure can be 0 ~ 0.02MPa, and the time can be 60 ~ 180min, and the described vacuum drying temperature of concrete employing can be 60 DEG C, vacuum drying pressure can be 0.004MPa, and the time can be 60min;
The baking temperature of described intermediate waves infra-red drying can be 60 ~ 120 DEG C, and specifically can be 65 DEG C, the time can be 20 ~ 90min, specifically can be 60min;
The temperature of described solar energy drying can be 45 ~ 90 DEG C, and the time can be 60 ~ 240min;
Described vacuum freeze drying temperature can be-40 ~ 60 DEG C, and pressure can be 0 ~ 0.01MPa, and the time can be 60 ~ 300min;
The quality moisture content of described pre-dried pears sheet can be 30 ~ 60%, specifically can be 35%, 45% or 35 ~ 45%.
Above-mentioned preparation method, in step (3), the Bulking tank temperature after described intensification can be 70 ~ 95 DEG C, specifically can be 85 DEG C, 90 DEG C or 85 ~ 90 DEG C;
Pressure after described Bulking tank supercharging can be 0.1 ~ 0.6MPa, specifically can be 0.2MPa, 0.3MPa or 0.2 ~ 0.3MPa;
The time of described pressurize can be 5 ~ 10min, specifically can be 10min;
Pressure after described Bulking tank pressure release can be 0.001 ~ 0.01MPa, specifically can be 0.004MPa;
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, when using nitrogen and/or carbon dioxide as pressurization gas, described pears sheet can be protected not oxidated.
Above-mentioned preparation method, in step (3), the number of times carrying out described changing temperature-pressure-difference and puffing drying can be 1 ~ 10 time, specifically can carry out 1 time, 2 times, 3 times or 1 ~ 3 time.
Above-mentioned preparation method, in step (4), can be 0.001 ~ 0.01MPa at described vacuum drying pressure, specifically can be 0.002MPa, 0.004MP or 0.002 ~ 0.004MP, temperature is 50 ~ 80 DEG C, specifically can be 60 DEG C, time is 1 ~ 2h, specifically can be 1.5h.
Above-mentioned preparation method, after step (4), also comprises the process carrying out at least 1 hydrofuge, until the described quality moisture content without crisp of sulphur pears can be less than 7%, specifically can be 3.1%.
Above-mentioned preparation method, after step (4), the number of processes of carrying out described hydrofuge can be 1 ~ 5 time, specifically can carry out 2 times, 3 times or 2 ~ 3 hydrofuge process.
Present invention also offers prepared by above-mentioned preparation method without crisp of sulphur pears.
In the present invention, also comprise before step (1): select, clean, remove the peel and the step of stoning, specifically can be and select eight to ninety percent ripe pears, remove damaged, lopsided and insect pest fruit, then clean up, then adopt artificial or mechanical means to remove the peel and stoning process the pears after cleaning;
The pears selected can be water-rich areas.
The present invention refers to without the sulfur-bearing food additives that external source is added in the process preparing crisp of pears, as food additives such as sulfur dioxide without crisp of sulphur pears.
The present invention has the following advantages:
(1) contained in ultra high pressure treatment effective passivation crisp of pears polyphenol oxidase (PPO), effectively inhibits the brown stain of crisp of pears in dry run, reaches the effect of protecting look, avoid the use of the food additives such as sulfur dioxide.Although the blanching in traditional handicraft also can reach similar effect, blanching treatment can cause the loss of pears crisp juice and the thermal degradation of functional component, reduces the nutritive value of product.
(2) ultra high pressure treatment effectively destroys the cell wall structure of pears cell, after being combined, significantly adds the expansion rate of crisp of pears with changing temperature-pressure-difference and puffing, and meanwhile, the destruction of institutional framework also effectively improves the rate of drying of pears sheet.Thought although the low temperature freeze thawing in traditional handicraft also can reach similar, under raw material low temperature, the energy consumption of cold storage is higher, the time is longer, and pears sheet juice loss can occur after thawing.
(3) although ultra high pressure treatment destroys the institutional framework of pears cell, really make the overall quality of pears sheet hardening.In traditional handicraft, no matter be blanching or freeze thawing treatment, the quality of pears sheet all can be made to soften, cause it easily damaged in upper dish puffing process, reduce yield rate.
(4) changing temperature-pressure-difference and puffing dry technology, can give full play to the rate of drying advantage of the pre-drying process such as heated-air drying, vacuum drying and the product quality advantage of changing temperature-pressure-difference and puffing drying, reach economize energy, the object of improving product quality.
(5) production equipment of the present invention's use is ripe, technique is simple, easy to operate.
(6) any food additives are not added in the present invention, effectively maintain the Color Quality of raw material, the nutriment such as vitamin C, polyphenol loss is simultaneously less, and products taste is crisp, sour-sweet suitable, be a nutrition, green, safety, easily fruit leisure food.
Accompanying drawing explanation
Fig. 1 is the flow chart of the present invention without the preparation method of crisp of sulphur pears.
Fig. 2 is the outward appearance without crisp of sulphur pears and the microgram of the embodiment of the present invention 1 preparation.
Fig. 3 is outward appearance and the microgram of comparative example 1 of the present invention.
Fig. 4 is outward appearance and the microgram of comparative example 2 of the present invention.
Fig. 5 is the outward appearance without crisp of sulphur pears and the microgram of the embodiment of the present invention 2 preparation.
Fig. 6 is the outward appearance without crisp of sulphur pears and the microgram of the embodiment of the present invention 3 preparation.
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.
The extra-high tension unit that ultra high pressure treatment in following embodiment adopts sends out high pressure science and technology limited Company purchased from packet header section, model HPP600MPa-200L; Changing temperature-pressure-difference and puffing process adopt bulking equipment purchased from Tianjin Qin De new material Science and Technology Ltd., model: QDPH1000-6; The raw material adopted is fresh ninety percent ripe water-rich areas.
Embodiment 1, preparation without crisp of sulphur pears
The schematic flow sheet of preparation method of the present invention as shown in Figure 1.
One, without the preparation of crisp of sulphur pears
(1) pretreatment of pears:
1) select fruit, cleaning: select ninety percent ripe water-rich areas, remove breakage, deformity and insect pest fruit, then clean up;
2) peeling, stoning: employing is artificial or mechanical means is removed the peel the pears after step (1) cleaning, stoning;
3) cut into slices: by the pear flesh after step (2) peeling, stoning, be axially cut into the thick quadrant sheet of 6mm through slicer, obtain pears section.
(2) ultra high pressure treatment: the ultra high pressure treatment by the section of the pears of step (1) gained through pressure 500Mpa, temperature being 25 DEG C, namely process 5min obtains the pears sheet processed.
(3) predrying: by the pears sheet of the process of step (4) gained, the temperature of heated-air drying is 60 DEG C, and wind speed is 1.5m/s, is 45% through heated-air drying 90min to quality moisture content.
(4) changing temperature-pressure-difference and puffing is dry: the pears sheet after predrying for step (3) is put into Bulking tank, and being warming up to swelling temperature is 85 DEG C, is filled with high-pressure carbon dioxide, makes the pressure of Bulking tank be increased to 0.3Mpa, under this condition pressurize 10min.Then, open Bulking tank pressure relief valve and carry out pressure release, the pressure in Bulking tank is down to 0.004Mpa instantaneously, and pears sheet, in the process by expanded rapidly, namely obtains expanded pears sheet.
(5) vacuum drying: Bulking tank is cooled to 60 DEG C, and keep this temperature, be dry 1.5h under the vacuum state of 0.004Mpa at pressure.In the vacuum drying later stage, carry out 2 hydrofuge process, until the vacuum drying of pears sheet reaches 3.1% to quality moisture content, namely obtain without crisp of sulphur pears.
(6) post processing:
1) lower the temperature: keep vacuum state in step (5), open Bulking tank cool circulation water system, Bulking tank is cooled to 35 DEG C.
2) deliver from godown: close Bulking tank relief valve, open air intake valve.After the atmospheric pressure of pressure recover to 1 in Bulking tank, open Bulking tank door, step (5) is obtained without the taking-up of crisp of sulphur pears, cooling naturally;
3) pack: by above-mentioned press shape size classification without crisp of sulphur pears after, weigh, inflated with nitrogen packaging, packaging material are clad aluminum foil bag, namely obtain finished product.
Two, without attributional analysis and the analysis result thereof of crisp of sulphur pears
As shown in Figure 2, the outward appearance without crisp of sulphur pears prepared without the preparation method of crisp of sulphur pears for the present invention and microgram, the outward appearance of pears sheet prepared by the preparation method that Fig. 3 and Fig. 4 is respectively comparative example 2 and comparative example 2 and microgram.
The present invention adopts following method to measure without sulphur pears crisp correlation merit index and analyzes:
(1) outward appearance: adopt sensory evaluation method.Be poured on tested in clean ceramic whiteware dish without sulphur pears crisp sample, with the naked eye directly observe color and luster, form and impurity, smell its smell, taste flavour.
(2) mensuration of quality moisture content: adopt the method for regulation in standard GB/T/T 8858-1988 " in fruit, victual dry and determination of moisture method " to measure.
(3) mensuration of expansion rate
The Volscan Profiler VSP 3000045 volume of food automatic analyzer adopting Stable Microsystem company of Britain to produce measures.Early stage is treated to: after pears are arranged (peeling, stoning or other), cutting, select the pears sheet that size is identical at random, and be equally divided into two groups, is labeled as " before expanded ", " after expanded " respectively." before expanded " one group is placed in oven for drying, and " after expanded " a group carries out changing temperature-pressure-difference and puffing drying process.After volume of food automatic analyzer preheating 30min, startup analysis software.Measure two groups of volumes without crisp of sulphur pears respectively, afterwards by formula 1) calculate:
R
1=V
before/ V
after1)
In formula: R
1---puffed degree, %; V
before---expanded pears slice volume, mL; V
after---expanded rear without sulphur pears crisp volume, mL.
(4) mensuration (yield) of yield rate
After fresh pears peeling, stoning, cutting, select crisp of the identical pears of size at random, and be equally divided into two groups, be labeled as " before expanded ", " after expanded " respectively.By the weight of electronic balance weighing " before expanded " a group and record, get its mean value m
1, " after expanded " a group is weighed and record after production technology processing of the present invention, gets its mean value m
2.By formula 2) calculate yield rate.
R
2＝m
2/m
12)
In formula: R
2---yield rate; m
1---the weight of expanded front pears section, g; m
2---the expanded rear weight without crisp of sulphur pears, g.
(5) mensuration of value of chromatism
Adopt color difference instrument to measure color and luster without crisp of sulphur pears, this experiment △ L, △ a, △ b, △ E value represent color and luster (L, a, b) and the value of chromatism of fresh sample (L*, a*, b*) of sample.△ E computational methods are as follows:
In formula, L, L* are respectively the brightness value without crisp of sulphur pears after fresh pears sheet and drying; A, a* are the red value of green without crisp of sulphur pears after fresh pears sheet and drying respectively; B and b* is the champac value without crisp of sulphur pears after fresh pears sheet and drying respectively; Δ E is total color difference value.
(6) mensuration of brittleness
Measure with TA-XT2i/50 type physical property measurement instrument, what selected shape, size were close carries out texture testing without crisp of sulphur pears.Take out sample rapidly from packaging after, cut test with physical property measurement instrument, repeat 10 times, finally average.Brittleness with test produce peak number number represent, unit is " individual ".Test number is proportionate growth within the specific limits, and peak number is more, then the crisp degree of product is better, otherwise then the crisp degree of product is poorer.
(7) drying time: when adopting timer, calculate the time expended to the finished product stage from pre-drying phase.
(8) mensuration of shelf-life: according to the regulation in standard GB/T/T 23787-2009 " non-fried fruit, crisp slices of vegetable ", measures the shelf life without crisp of sulphur pears.
(9) Vitamin C content measures: measure according to the method in standard GB/T/T 6195-1986 " fruit, vegetables Vitamin C content determination method ".
(10) total phenol: measure with reference to according to the method in standard GB/T/T 8313-2008 " detection method of Tea Polyphenols in Tea and catechin content ".
(11) oxidation resistance:
Take 10g without sulphur pears crisp sample, add 10mL70% ethanol and a small amount of quartz sand, ice bath grinds, and the centrifugal 10min of 10000r/min, gets supernatant and be settled to 20mL, is 500mg/mL extract.Fe3+ reduction ability represents with FRAP value, and unit is mmol/kg; DPPH radical scavenging activity represents DPPH free radical scavenging activity with 50mg/mL sample, and unit is %; ABTS radical scavenging activity represents ABTS free radical scavenging activity with 200mg/mL sample, and unit is %.
(1) without the attributional analysis result of crisp of sulphur pears
The present invention is as shown in table 1 without the testing result of the attributional analysis of crisp of sulphur pears and comparative example 1 and 2.
Table 1 is without the attributional analysis result of crisp of sulphur pears with comparative example
As shown in Table 1, adopt the inventive method to produce without crisp of sulphur pears, its mode of appearance is intact, thickness evenly, and substantially without chip.Because the present invention have employed ultra high pressure treatment before it is dried, effectively destroy pears histocyte wall construction, therefore the pears sheet produced apparently higher than comparative example 1 and comparative example 2 of its expansion rate.
As shown in Figure 2, the outward appearance without crisp of sulphur pears prepared without the preparation method of crisp of sulphur pears for the present invention and microgram, the outward appearance of pears sheet prepared by the preparation method that Fig. 3 and Fig. 4 is respectively comparative example 1 and comparative example 2 and microgram.
In addition, Fig. 2,3 and 4 is respectively without the microgram under the outside drawing of crisp of sulphur pears, comparative example 1 and comparative example 2 and microscope, and its result is as shown in table 1.From Fig. 2,3 and 4, prepared by the present invention more without sulphur pears crisp hole, space show more greatly its puffed degree and crisp brittleness better.The existing explosion puffing drying method that comparative example 1 adopts also uses bulking process, and product prepared by the method also has a certain size hole, shows that product has general crisp degree.But the product that comparative example 2 adopts traditional heated air drying method to prepare is substantially without larger space, prove product puffed degree and crisp degree poor.
The preparation method adopted due to comparative example 1 and comparative example 2 have employed blanching technique all before it is dried, blanching process pears sector-meeting generation juice loss, cause the solid content such as sugar to decline, therefore the yield rate of these two kinds of techniques be all starkly lower than prepared by preparation method in the present invention without crisp of sulphur pears.
From Fig. 2,3 and 4, the color and luster without crisp of sulphur pears that the inventive method obtains is better than comparative example 1 and 2.In addition, record value of chromatism from table 1, comparative example 1 and 2 points of other values of chromatism all higher than the value of chromatism of the present invention without crisp of sulphur pears, show the color and luster deterioration of comparative example 1 and 2 be all greater than the inventive method obtained without crisp of sulphur pears.In color and luster, present invention employs non-thermal technology technology (super-pressure) and process pears raw material, passivation polyphenol oxidase, effectively prevent the browning reaction in dry run, therefore the difference (Δ E) of value of chromatism and raw material color and luster is less.But include blanching technique in the preparation method that comparative example 1 adopts, in the preparation method that comparative example 2 adopts, sample will through blanching and long-time heated-air drying, and long heat treatment is the key factor causing fruit brown stain.
From in table 1, the inventive method prepare without crisp of sulphur pears, its brittleness, apparently higher than comparative example 1 and 2, shows that the mouthfeel of product is better crisp.In the present invention, preparation method adopts ultra high pressure treatment, and make the destruction of cell membrane required in pears sheet, the destruction of cell membrane is conducive to the diffusion of moisture, is therefore significantly shorter than the traditional heated air drying time drying time of the present invention.Blanching method is comprised due in the method that comparative example 1 adopts, scalding conditions is violent equally to the destruction of pears institutional framework, therefore in drying time and the present invention of preparation method of adopting of comparative example 1, the drying time of preparation method is distinguished not quite, but it is larger to pears Middle nutrition component damage to comprise blanching method in the method for comparative example 1 employing.
From in table 1, the present invention all comprises the process of changing temperature-pressure-difference and puffing without the preparation method of crisp of sulphur pears and the preparation method of comparative example 1 employing, the quality moisture content of pears sheet is all made to be reduced to less than 5%, its shelf life is 18 months, 12 months shelf-lifves of pears sheet prepared by the preparation method being all longer than comparative example 2 employing.
(2) without the testing result of the nutritional labeling of crisp of sulphur pears
The present invention is as shown in table 2 without the testing result of the nutritional labeling of crisp of sulphur pears and comparative example 1 and 2.
Table 2 the present invention is without the nutritional labeling testing result of crisp of sulphur pears with comparative example
From table 2, the inventive method prepare without crisp of sulphur pears, its Vitamin C content, total phenol content are all higher than comparative example 1 and 2.In addition, non-oxidizability due to pears mainly comes from wherein vitamin C and aldehydes matter content, the present invention is less without the destruction of preparation method to the vitamin C in pears and aldehydes matter of crisp of sulphur pears, content of material without sulphur pears crisp middle non-oxidizability prepared by the present invention is compared with the height of comparative example 1 and comparative example 2, so the oxidation resistance without crisp of sulphur pears prepared of the present invention is also apparently higher than the product of comparative example 1 and comparative example 2.
In sum, adopt the present invention to produce without compared with the existing explosion puffing drying method of crisp of sulphur pears and comparative example 1 or comparative example 2 air drying methods, the quality moisture content of product is lower, expansion rate and yield rate higher, color and luster and crisp degree better, drying time is shorter simultaneously, and can reach longer shelf life.The integrated quality of product is improved significantly.
Embodiment 2, preparation without crisp of sulphur pears
Preparation method without crisp of sulphur pears in the present embodiment is identical with the step in embodiment 1, and difference is:
In step (1), the slice thickness of pears sheet is 7mm;
The pressure of the ultra high pressure treatment in step (2) is 550MPa, and the processing time is 2.5min;
Predrying in step (3), adopt vacuum drying, baking temperature is 65 DEG C, vacuum 0.004MPa, and the time is 60min, predrying to quality moisture content be 45%;
In step (4), changing temperature-pressure-difference and puffing is dry, and in Bulking tank, temperature is 90 DEG C, and is not filled with gases at high pressure, and step (4) repeats 3 times;
In step (5), vacuum drying pressure is 0.002MPa, and hydrofuge number of times is 3 times.
As shown in Figure 5, the outward appearance without crisp of sulphur pears prepared without the preparation method of crisp of sulphur pears for the embodiment of the present invention 2 and microgram; Quality moisture content without crisp of sulphur pears prepared by the embodiment of the present invention 2 is 3.32%, and its attributional analysis result is as shown in table 3.
Table 3 is without sulphur pears crisp attributional analysis result
Embodiment 3, preparation without crisp of sulphur pears
Preparation method without crisp of sulphur pears in the present embodiment is identical with the step in embodiment 1, and difference is:
In step (2), the pressure of ultra high pressure treatment is 400MPa, processing time 6min;
Predrying in step (3), adopt intermediate waves infra-red drying, baking temperature is 65 DEG C, and the time is 40min, predrying to quality moisture content be 35%;
In step (4), changing temperature-pressure-difference and puffing is dry, and in Bulking tank, temperature is 90 DEG C.Be filled with pressure-air in Bulking tank, make Bulking tank pressure increase to 0.2MPa.Explosion puffing drying repeats 2 times;
Step (5) vacuum drying pressure is 0.002MPa, and hydrofuge number of times is 3 times;
In described step (6) post processing, packaging adopts polyethylene packaging.
As shown in Figure 6, the outward appearance without crisp of sulphur pears prepared without the preparation method of crisp of sulphur pears for the embodiment of the present invention 2 and microgram; In the embodiment of the present invention 3, the quality moisture content without crisp of sulphur pears of preparation is 3.56%, and its Quality Detection result is as shown in table 3.
Comparative example 1, existing explosion puffing drying method prepare crisp of pears
Existing explosion puffing drying method, refers to and adopts choosing fruit, cleaning, peeling, stoning, cuts into slices, protects technique making crisp of the pears such as look, blanching, freezing, predrying, changing temperature-pressure-difference and puffing, vacuum drying.Concrete steps are as follows:
(1) fruit, cleaning, peeling, stoning, section is selected: identical with the embodiment of the present invention 1;
(2) look is protected: be soak 30min in the vitamin C (Vc) of 1% as mass concentration by pears sheet;
(3) blanching, cooling, draining: by pears sheet as blanching 1min in boiling water, then cool as in clear water, pull out after cooling and drain away the water;
(4) quick-frozen, freezing: by the quick-frozen under-35 DEG C of conditions of pears sheet, the quick-frozen time is 3min, then preserves as in-18 DEG C of freezers;
(5) predrying: identical with the embodiment of the present invention 1;
(6) changing temperature-pressure-difference and puffing is dry: identical with the embodiment of the present invention 1.
(7) vacuum drying: identical with the embodiment of the present invention 1, being dried to quality moisture content is 2.41%;
(8) post processing: identical with the embodiment of the present invention 1.
As shown in Figure 3, the outward appearance of the pears sheet prepared for comparative example 1 preparation method and microgram
The Quality Detection result of crisp of pears prepared by comparative example 1 and Nutrition monitoring result, as shown in Tables 1 and 2.
Comparative example 2, traditional heated air drying method prepare crisp of pears
Traditional heated air drying method, refer to adopt section, protect look, blanching, hot-air drying technology make crisp of pears.Concrete steps are as follows:
(1) fruit, cleaning, peeling, stoning, section is selected: identical with present invention process;
(2) look is protected: be soak 30min in the Vc of 1% as mass concentration by pears sheet;
(3) blanching, cooling, draining: by pears sheet as blanching 1min in boiling water, then cool as in clear water, pull out after cooling and drain away the water;
(4) heated-air drying: under pears sheet being placed in 75 DEG C of hot blast conditions, drying time is 13.5min, being dried to quality moisture content is 7.43%;
(5) post processing: identical with the embodiment of the present invention 1.
As shown in Figure 4, the outward appearance of the pears sheet prepared for comparative example 2 preparation method and microgram
The Quality Detection result of crisp of pears prepared by comparative example 2 and Nutrition monitoring result, as shown in Tables 1 and 2.
Claims (10)
1. a preparation method for crisp of pears, comprises the steps:
(1) through ultra high pressure treatment after being cut into slices by pears, the pears sheet processed is obtained;
(2) carry out predrying to the pears sheet of described process, obtain pre-dried pears sheet;
(3) described pre-dried pears sheet is placed in the Bulking tank after intensification, carries out at least 1 changing temperature-pressure-difference and puffing drying, obtain expanded pears sheet; Described changing temperature-pressure-difference and puffing drying comprises carries out supercharging to described Bulking tank, then carries out pressurize, then carries out pressure release to described Bulking tank;
(4) in described Bulking tank, vacuum drying is carried out to described expanded pears sheet, obtain without crisp of sulphur pears.
2. preparation method according to claim 1, is characterized in that: in step (1), and the thickness of described pears section is 5 ~ 10mm.
3. preparation method according to claim 1 and 2, is characterized in that: in step (1), and the pressure of described ultra high pressure treatment is 400 ~ 600MPa, and temperature is 0 ~ 40 DEG C, and the time is 1 ~ 10min.
4. the preparation method according to any one of claim 1-3, is characterized in that: in step (2), and described pre-dried method adopts heated-air drying, described vacuum drying, intermediate waves infra-red drying, solar energy drying or vacuum freeze drying;
The temperature of described heated-air drying is 60 ~ 90 DEG C, and wind speed is 0.5 ~ 2.5m/s, and the time is 60 ~ 180min;
Described vacuum drying temperature is 45 ~ 80 DEG C, and pressure is 0 ~ 0.02MPa, and the time is 60 ~ 180min;
The baking temperature of described intermediate waves infra-red drying is 60 ~ 120 DEG C, and the time is 20 ~ 90min;
The temperature of described solar energy drying is 45 ~ 90 DEG C, and the time is 60 ~ 240min;
Described vacuum freeze drying temperature is-40 ~ 60 DEG C, and pressure is 0 ~ 0.01MPa, and the time is 60 ~ 300min;
The quality moisture content of described pre-dried pears sheet is 30 ~ 60%.
5. the preparation method according to any one of claim 1-4, is characterized in that: in step (3), and the temperature of the Bulking tank after described intensification is 70 ~ 95 DEG C;
Pressure after described Bulking tank supercharging is 0.1 ~ 0.6MPa;
The time of described pressurize is 5 ~ 10min;
Pressure after described Bulking tank pressure release is 0.001 ~ 0.01MPa;
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.
6. the preparation method according to any one of claim 1-5, is characterized in that: in step (3), and the number of times carrying out described changing temperature-pressure-difference and puffing drying is 1 ~ 10 time.
7. the preparation method according to any one of claim 1-6, is characterized in that: in step (4), is 0.001 ~ 0.01MPa at described vacuum drying pressure, and temperature is 50 ~ 80 DEG C, and the time is 1 ~ 2h.
8. the preparation method according to any one of claim 1-7, is characterized in that: after step (4), also comprise the process carrying out at least 1 hydrofuge, until the described quality moisture content without crisp of sulphur pears is for being less than 7%.
9. the preparation method according to any one of claim 1-8, is characterized in that: after step (4), and the number of processes of carrying out described hydrofuge is 1 ~ 5 time.
10. crisp of pears prepared by the preparation method according to any one of claim 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410815235.6A CN104489550B (en) | 2014-12-24 | 2014-12-24 | One kind is without sulphur pears crisp chip and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410815235.6A CN104489550B (en) | 2014-12-24 | 2014-12-24 | One kind is without sulphur pears crisp chip and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104489550A true CN104489550A (en) | 2015-04-08 |
| CN104489550B CN104489550B (en) | 2017-07-28 |
Family
ID=52931083
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410815235.6A Active CN104489550B (en) | 2014-12-24 | 2014-12-24 | One kind is without sulphur pears crisp chip and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104489550B (en) |
Cited By (6)
| 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 |
| CN109287961A (en) * | 2018-11-14 | 2019-02-01 | 韶关学院 | A kind of auxiliary hyperglycemic crisp chip and preparation method thereof |
| CN111903939A (en) * | 2020-08-13 | 2020-11-10 | 河南科技大学 | Processing method of Chinese yam crisp chips |
| 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 |
| CN113068859A (en) * | 2021-04-21 | 2021-07-06 | 深圳市翌升科技有限公司 | Non-combustible tobacco flavor formulation |
| CN116998686A (en) * | 2023-07-14 | 2023-11-07 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method and application of Chinese yam slices |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125238A (en) * | 2011-03-02 | 2011-07-20 | 中国农业科学院农产品加工研究所 | Puffed mango and preparation method thereof |
| CN102144763A (en) * | 2011-03-02 | 2011-08-10 | 中国农业科学院农产品加工研究所 | Non-fried sweet potato crisps and preparation method thereof |
| CN102144759A (en) * | 2011-03-02 | 2011-08-10 | 中国农业科学院农产品加工研究所 | Non-fried puffed banana crispy flakes and preparation method thereof |
| CN102349631A (en) * | 2011-10-31 | 2012-02-15 | 中华全国供销合作总社济南果品研究院 | Production method of crispy pear slices |
-
2014
- 2014-12-24 CN CN201410815235.6A patent/CN104489550B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125238A (en) * | 2011-03-02 | 2011-07-20 | 中国农业科学院农产品加工研究所 | Puffed mango and preparation method thereof |
| CN102144763A (en) * | 2011-03-02 | 2011-08-10 | 中国农业科学院农产品加工研究所 | Non-fried sweet potato crisps and preparation method thereof |
| CN102144759A (en) * | 2011-03-02 | 2011-08-10 | 中国农业科学院农产品加工研究所 | Non-fried puffed banana crispy flakes and preparation method thereof |
| CN102349631A (en) * | 2011-10-31 | 2012-02-15 | 中华全国供销合作总社济南果品研究院 | Production method of crispy pear slices |
Non-Patent Citations (1)
| Title |
|---|
| 韩永斌等: "超高压和酶抑制剂对山药泥中多酚氧化酶活性的影响", 《食品科学》 * |
Cited By (8)
| 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 |
| CN109287961A (en) * | 2018-11-14 | 2019-02-01 | 韶关学院 | A kind of auxiliary hyperglycemic crisp chip and preparation method thereof |
| CN111903939A (en) * | 2020-08-13 | 2020-11-10 | 河南科技大学 | Processing method of Chinese yam crisp chips |
| 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 |
| CN113068859A (en) * | 2021-04-21 | 2021-07-06 | 深圳市翌升科技有限公司 | Non-combustible tobacco flavor formulation |
| CN116998686A (en) * | 2023-07-14 | 2023-11-07 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method and application of Chinese yam slices |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104489550B (en) | 2017-07-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104489550B (en) | One kind is without sulphur pears crisp chip and preparation method thereof | |
| CN102349631B (en) | Production method of crispy pear slices | |
| CN101919529B (en) | Method for producing primary-color low-fat crisp mushroom chips | |
| CN102630743B (en) | Technology for producing dried bamboo shoots with high rehydration capability | |
| CN103609995B (en) | Papaya crisp slices and preparation method thereof | |
| CN104397616B (en) | A kind of method of pressure reduction expansion drying fruit and vegerable of pulsing | |
| CN101480243A (en) | Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure | |
| CN103393025B (en) | Method for producing apple crisp chips by differential pressure puffing process | |
| CN106235123B (en) | Utilize the method for instantaneous differential pressure flash process production apple crisp slices | |
| CN105533541A (en) | Fruit and vegetable crisp slice production method by using microwave assisted pressure-difference flash evaporation and drying | |
| CN103637121A (en) | Preparation method of non-fried instant Chinese yam crisp chips | |
| CN104886506A (en) | Explosion puffed purple sweet potato crisps at variable temperature and pressure difference and a preparation method thereof | |
| CN109123048B (en) | Preparation method of low-sugar health preserved apricot | |
| CN104543290A (en) | Preparation method of crisp peach chips | |
| CN104642824A (en) | Method for producing low oil content potato chips by combined process of vacuum drying and follow-up microwave vacuum frying | |
| CN105249306A (en) | Microwave puffing fish slices and making method thereof | |
| CN104686957A (en) | Puffing papaya and preparation method thereof | |
| CN112535204A (en) | Method for whole-process multi-section synergistic sterilization and freshness preservation of qiongzhuensis bamboo shoot shreds | |
| CN113632946B (en) | Microwave sweet potato crisp chips and production process thereof | |
| KR102178337B1 (en) | Manufacturing method of kimchi using sweet persimmon chip | |
| CN107801941B (en) | Preparation method of hawthorn crisp chips | |
| CN103766799A (en) | Production method of Sinkiang quarenden crisp chips | |
| CN106473033A (en) | The technique that a kind of utilization changing temperature-pressure-difference and puffing technology produces Jiashi's melon crispy slice | |
| CN108514091A (en) | A kind of preparation method of VF fruit and vegetable crisp chips | |
| CN105532917B (en) | Instant succulent frozen dried bean curd and preparation method 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 |