CN105533526A - Method for processing dried fruits and vegetables - Google Patents
Method for processing dried fruits and vegetables Download PDFInfo
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- CN105533526A CN105533526A CN201510899860.8A CN201510899860A CN105533526A CN 105533526 A CN105533526 A CN 105533526A CN 201510899860 A CN201510899860 A CN 201510899860A CN 105533526 A CN105533526 A CN 105533526A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
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- Food Science & Technology (AREA)
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a method for processing dried fruits and vegetables. The method comprises: taking fresh fruits and vegetables, cutting the fruits and vegetables into slices, strips, or dices, soaking the obtained products in a color protection liquid for 10-30 min, and rinsing the soaked products for 2-3 times; lowering the temperature of the obtained products to a temperature range of -35 DEG C to -30 DEG C in 3-6 h, and dehydrating the obtained products under a vacuum degree of 20-30 Pa till the water content is 25-30%; and putting the obtained preliminarily-dried fruits and vegetables into a puffing pot, maintaining the temperature of the puffing pot in a range of 85-90 DEG and the puffing pressure in a range of 0.1-0.15 MPa for 5-8 min, instantly communicating the puffing pot with a pre-vacuumed vacuum tank, and maintaining the vacuum tank in a temperature condition of 65-75 DEG C for 60-80 min to prepare the dried fruits and vegetables. According to the method, cells of the dried fruits and vegetables are uniformly puffed through puffing and have uniform internal and external moisture loss speeds. The obtained dried fruits and vegetables appear excellent and taste crispy, and nutritive value of the fruits and vegetables can be furthest protected from losing.
Description
Technical field
The present invention relates to processing of farm products field.More particularly, the present invention relates to a kind of fruits and vegetables method for processing dried.
Background technology
Fresh vegetables in agricultural product and fruit contain abundant carbohydrate, organic acid, vitamin and inorganic salts etc., are source of nutrition important in people's daily life.But because the water content of fresh fruit of vegetables is high, respiratory metabolism is vigorous, very easily rotten, if there is in the harvest season situation that supply exceed demand, very easily there is waste greatly and loss.Wherein, along with the raising of agro-processing technology and the change of people's food configuration, the processing that fruits and vegetables are done becomes one of major way of garden stuff processing storage gradually, not only widen the further technological processing way of agricultural product fruits and vegetables, enrich food configuration type, further promote the development of features regional agricultural, add agricultural benefit.
Low temperature pressure-difference and puffing technology, as a kind of novel fruit and vegetable dryness technology, obtains in recent years and develops faster.The drying of fruits and vegetables low temperature pressure-difference and puffing take fresh fruit of vegetables as raw material, acutely expanded by the raw tissue steam that moment pressure release inside produces under uniform temperature and pressure.Because the water content of fresh fruit of vegetables is higher, easily heave bulla time expanded, affect product quality, and obviously can increase the vacuum drying time, energy consumption is high.At present before fruit and vegetable dilated, mostly be directly carry out predrying by hot-air seasoning, because fruits and vegetables do the inconsistent of surface and inner cell dehydration situation and cellular morphology, cause the follow-up expanded fruits and vegetables dry color obtained pool dimness, product hardens, water content differs, and has had influence on the mouthfeel of product.
Summary of the invention
As the result of various extensive and careful research and experiment, the present inventor has been found that, in the process that agricultural product fruits and vegetables are dry, first dry to the dry vacuum refrigeration pre-dried of carrying out of fruits and vegetables, carry out the process of low temperature pressure-difference and puffing again, effectively improve the efficiency of explosion puffing drying, shorten the material cell dehydration time, decrease the loss of fruit vegetable nutrient composition, effectively improve products taste.Based on this discovery, complete the present invention.
An object of the present invention is to solve at least the problems referred to above and/or defect, and the advantage will illustrated at least is below provided.
A further object of the invention is to provide a kind of fruits and vegetables method for processing dried, its can ensure expanded after fruits and vegetables stem cell even inflation, inside and outside moisture dissipation speed is homogeneous, and the fruits and vegetables dryed product outward appearance obtained is good, crispy in taste, and the loss avoiding fruit vegetable nutrient value to the full extent.
In order to realize according to these objects of the present invention and other advantage, provide a kind of fruits and vegetables method for processing dried, it comprises the steps:
1) pretreatment: get fresh fruit of vegetables product and clean up, peeling, thinly slice, strip or fourth shape be placed in colour protecting liquid and soak 10 ~ 30min, then use clear water to rinse 2 ~ 3 times, wherein said colour protecting liquid comprises the shitosan of the sodium chloride of 0.1 ~ 0.3wt%, the calcium chloride of 0.3 ~ 0.5wt%, the phytic acid of 0.2 ~ 0.4wt% and 0.1 ~ 0.2wt%;
2) vacuum freeze drying: by step 1) fruits and vegetables that obtain of pretreatment are cooled to-35 DEG C ~-30 DEG C in 3 ~ 6h, and dewater under 20 ~ 30Pa vacuum to water content be 25 ~ 30%, then seal room temperature and place 8 ~ 10h, carrying out thaws obtains the homogeneous preliminarily dried process fruits and vegetables of inside and outside water content;
3) cryogenic high pressure is expanded: described preliminarily dried fruits and vegetables are placed in Bulking tank, described Bulking tank is connected with vacuum tank by a valve, first maintain the bulking pressure 5 ~ 8min of 85 ~ 90 DEG C and 0.1 ~ 0.15MPa at Bulking tank after, instantaneous by described valve open, be connected with the described vacuum tank vacuumized in advance, under the condition of 65 ~ 75 DEG C, keep 60 ~ 80min, prepare the dry finished product of fruits and vegetables.
Wherein, brown stain is ubiquitous a kind of phenomenon in food, and especially in process, the polyphenols in fruits and vegetables is oxidized and presents brown under the effect of polyphenol oxidase.Metal ion in sodium chloride and calcium chloride can suppress the activity of polyphenol oxidase to a certain extent, and the calcium ion in calcium chloride can form Calcium Pectate with the pectic acid on cell membrane, the tissue fluid in vacuole is stoped to leak, reduce browning degree, sodium chloride can expel the oxygen in the aqueous solution to a certain extent, but sodium chloride is too high can affect the dry mouthfeel of fruits and vegetables, therefore sodium chloride and calcium chloride are with the use of can effectively play BPH resistant rice variety effect;
In addition, shitosan and phytic acid reduce fruits and vegetables browning phenomenon further by the copper prothetic group in complexing polyphenol oxidase, and shitosan and phytic acid also can isolating oxygen molecule to the oxidation of fruits and vegetables cell.In the present invention, sodium chloride, calcium chloride, phytic acid and shitosan serve excellent collaborative BPH resistant rice variety effect.
Wherein, first under fruits and vegetables freezing conditions, vacuum preliminarily dried is carried out, the moisture freezed in material directly distils as steam is sloughed with ice state, maintain original shape and the volume size of fruits and vegetables cell, ungauged regions phenomenon occurs, in addition with the generation of intercellular ice crystal, cell membrane is caused to the mechanical damage of local in fruits and vegetables cell, improve fruits and vegetables thaw after flexibility, the maintenance of cell volume and the parts against wear of cell membrane not only increase the crisp degree in puffing process thus, also reduce expanded required pressure differential and the time needed for vacuum dehydration, significantly improve energy consumption.
Preferably, wherein, the volume of described vacuum tank is 6 times of described Bulking tank volume, to ensure that, when relief valve is opened, in Bulking tank, the instantaneous decline of pressure, improves expanded pressure differential, improves expansion effect.
Preferably, wherein, step 1) thickness of described thin slice is 2 ~ 6mm, to ensure the effect of fruit and vegetable dryness, avoids inside and outside inhomogenous situation.
Preferably, wherein, step 1) length of described strip is 3 ~ 5cm, cross-sectional area is 0.25 ~ 0.6cm
2, to ensure the effect of fruit and vegetable dryness.
Preferably, wherein, step 1) the volume size of described fourth shape is 0.8 ~ 1.2cm
3, to ensure the effect of fruit and vegetable dryness.
Preferably, wherein, step 3) the dry finished product of fruits and vegetables for preparing adopts vacuum pack with nitrogen or adopts metal can packaging, and deposit under being placed in 25 DEG C of conditions.
Preferably, wherein, in described vacuum pack with nitrogen or metal can packing container, proper amount of dry drying prescription is placed with, to ensure that fruits and vegetables do the maintenance of water content in storage process.
The present invention at least comprises following beneficial effect:
(1) the present invention adopts sodium chloride, calcium chloride, phytic acid and shitosan to carry out coordinated effect, effectively improves the BPH resistant rice variety effect in fresh fruit of vegetables process, improves the appearance luster of product;
(2) the present invention first under freezing conditions carries out vacuum preliminarily dried to fruits and vegetables, follow-up cryogenic high pressure expanding treatment is carried out again after thawing, not only increase the crisp degree in puffing process, also reduce expanded required pressure differential and the time needed for vacuum dehydration, significantly improve energy consumption;
(3) the fruits and vegetables dryed product bright color for preparing of the present invention, the inner cellular in proper alignment, crispy in taste, nutritious.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Should be appreciated that used hereinly such as " to have ", other element one or more do not allotted in " comprising " and " comprising " term or the existence of its combination or interpolation.
< example 1>
A kind of potato method for processing dried, it comprises the steps:
1) pretreatment: get fresh potato washing clean, peeling, the thin slice being cut into 2mm thickness is placed in colour protecting liquid and soaks 10min, then use clear water to rinse 2 times, wherein said colour protecting liquid comprises the shitosan of the sodium chloride of 0.1wt%, the calcium chloride of 0.3wt%, the phytic acid of 0.2wt% and 0.1wt%;
2) vacuum freeze drying: by step 1) potato chips that obtains of pretreatment is cooled to-35 DEG C in 3h, and dewater to water content under 20Pa vacuum to be 25%, then to seal room temperature and place 8h, obtain preliminarily dried potato chips;
3) cryogenic high pressure is expanded: described preliminarily dried potato chips is placed in Bulking tank, described Bulking tank is connected with the vacuum tank of its 6 times of volumes by a valve, first maintain the bulking pressure 5min of 85 DEG C and 0.1MPa at Bulking tank after, instantaneous by described valve open, be connected with the described vacuum tank vacuumized in advance, under the condition of 65 DEG C, keep 60min, prepare potato chips finished product, and deposit under adopting vacuum pack with nitrogen to be placed in 25 DEG C of conditions.Wherein, proper amount of dry drying prescription is placed with in described vacuum pack with nitrogen.The Q factor of the potato chips that the present embodiment prepares is in table 1.
< example 2>
A kind of dried apple slices processing method, it comprises the steps:
1) pretreatment: get fresh apple and clean up, peeling, being cut into length is 3cm, and cross-sectional area is 0.25cm
2strip be placed in colour protecting liquid and soak 30min, then use clear water to rinse 3 times, wherein said colour protecting liquid comprises the shitosan of the sodium chloride of 0.3wt%, the calcium chloride of 0.5wt%, the phytic acid of 0.4wt% and 0.2wt%;
2) vacuum freeze drying: by step 1) the apple bar that obtains of pretreatment is cooled to-30 DEG C in 6h, and dewater to water content under 30Pa vacuum to be 30%, then to seal room temperature and place 10h, obtain preliminarily dried apple bar;
3) cryogenic high pressure is expanded: described preliminarily dried apple bar is placed in Bulking tank, described Bulking tank is connected with the vacuum tank of its 6 times of volumes by a valve, first maintain the bulking pressure 8min of 90 DEG C and 0.15MPa at Bulking tank after, instantaneous by described valve open, be connected with the described vacuum tank vacuumized in advance, under the condition of 75 DEG C, keep 80min, prepare apple bar finished product, and deposit under adopting metal can packaging to be placed in 25 DEG C of conditions.Wherein, proper amount of dry drying prescription is placed with in described metal can packaging.The Q factor of the apple bar that the present embodiment prepares is in table 1.
< example 3>
A kind of dried carrot processing method, it comprises the steps:
1) pretreatment: get fresh carrot and clean up, peeling, being cut into volume size is 0.8cm
3fourth shape be placed in colour protecting liquid and soak 20min, then use clear water to rinse 3 times, wherein said colour protecting liquid comprises the shitosan of the sodium chloride of 0.2wt%, the calcium chloride of 0.4wt%, the phytic acid of 0.3wt% and 0.15wt%;
2) vacuum freeze drying: by step 1) diced carrot that obtains of pretreatment is cooled to-32 DEG C in 5h, and dewater to water content under 25Pa vacuum to be 28%, then to seal room temperature and place 9h, obtain preliminarily dried diced carrot;
3) cryogenic high pressure is expanded: described preliminarily dried diced carrot is placed in Bulking tank, described Bulking tank is connected with the vacuum tank of its 6 times of volumes by a valve, first maintain the bulking pressure 7min of 88 DEG C and 0.13MPa at Bulking tank after, instantaneous by described valve open, be connected with the described vacuum tank vacuumized in advance, under the condition of 70 DEG C, keep 70min, prepare diced carrot finished product, and deposit under adopting metal can packaging to be placed in 25 DEG C of conditions.Wherein, proper amount of dry drying prescription is placed with in described metal can packaging.The Q factor of the diced carrot that the present embodiment prepares is in table 1.
< example 4>
A kind of dried Chinese gooseberry processing method, it comprises the steps:
1) pretreatment: get fresh Kiwi berry and clean up, peeling, being cut into thickness is that the thin slice of 6mm is placed in colour protecting liquid and soaks 13min, then use clear water to rinse 2 times, wherein said colour protecting liquid comprises the shitosan of the sodium chloride of 0.15wt%, the calcium chloride of 0.35wt%, the phytic acid of 0.28wt% and 0.12wt%;
2) vacuum freeze drying: by step 1) kiwifruit piece that obtains of pretreatment is cooled to-34 DEG C in 3.6h, and dewater to water content under 22Pa vacuum to be 27%, then to seal room temperature and place 8.5h, obtain preliminarily dried kiwifruit piece;
3) cryogenic high pressure is expanded: described preliminarily dried kiwifruit piece is placed in Bulking tank, described Bulking tank is connected with the vacuum tank of its 6 times of volumes by a valve, first maintain the bulking pressure 6min of 87 DEG C and 0.12MPa at Bulking tank after, instantaneous by described valve open, be connected with the described vacuum tank vacuumized in advance, under the condition of 66 DEG C, keep 65min, prepare kiwifruit piece finished product, and deposit under adopting vacuum pack with nitrogen to be placed in 25 DEG C of conditions.Wherein, proper amount of dry drying prescription is placed with in described vacuum pack with nitrogen.The Q factor of the kiwifruit piece that the present embodiment prepares is in table 1.
< example 5>
A kind of sweet potato method for processing dried, it comprises the steps:
1) pretreatment: get fresh sweet potato and clean up, peeling, being cut into length is 5cm, and cross-sectional area is 0.6cm
2strip be placed in colour protecting liquid and soak 28min, then use clear water to rinse 2 times, wherein said colour protecting liquid comprises the shitosan of the sodium chloride of 0.28wt%, the calcium chloride of 0.45wt%, the phytic acid of 0.35wt% and 0.18wt%;
2) vacuum freeze drying: by step 1) the sweet potato bar that obtains of pretreatment is cooled to-32 DEG C in 5.5h, and dewater to water content under 28Pa vacuum to be 28%, then to seal room temperature and place 9h, obtain preliminarily dried sweet potato bar;
3) cryogenic high pressure is expanded: described preliminarily dried sweet potato bar is placed in Bulking tank, described Bulking tank is connected with the vacuum tank of its 6 times of volumes by a valve, first maintain the bulking pressure 7min of 88 DEG C and 0.14MPa at Bulking tank after, instantaneous by described valve open, be connected with the described vacuum tank vacuumized in advance, under the condition of 73 DEG C, keep 75min, prepare sweet potato bar finished product, and deposit under adopting vacuum pack with nitrogen to be placed in 25 DEG C of conditions.Wherein, proper amount of dry drying prescription is placed with in described vacuum pack with nitrogen.The Q factor of the sweet potato bar that the present embodiment prepares is in table 1.
In order to effect of the present invention is described, inventor provides comparative experiments as follows:
< comparative example 1>
In step 2) in, described colour protecting liquid comprises sodium chloride, the calcium chloride of 0.5wt%, the phytic acid of 0.4wt% of 0.3wt%, does not add shitosan in colour protecting liquid, and identical with example 2 of all the other parameters, technical process is also identical.The Q factor of the apple bar that this comparative example prepares is in table 1.
< comparative example 2>
Step 2) in not use vacuum refrigeration process to carry out predrying, directly by step 1) at 90 DEG C, carry out heated-air drying to water content be 28% to the diced carrot that obtains of pretreatment, identical with example 3 of all the other parameters, technical process is also identical.The Q factor of the diced carrot that this comparative example prepares is in table 1.
< comparative example 3>
Step 3) in instantaneous by after described valve open, Bulking tank is connected with the described vacuum tank vacuumized in advance, keeps 100min, prepare kiwifruit piece finished product under the condition of 66 DEG C, identical with example 4 of all the other parameters, technical process is also identical.The Q factor of the kiwifruit piece that this comparative example prepares is in table 1.
The product obtained in above-mentioned each example and comparative example is verified, the dry water content of fruits and vegetables is measured according to GB5009.3-2010, carry out measuring the dry lightness index L* of fruits and vegetables to the color of fruit and vegetable food according to color evaluating, the hardness utilizing Texture instrument dry to fruits and vegetables measures, and utilizes the puffed degree that following formulae discovery fruits and vegetables are dry: the volume of puffed degree=(volume of the volume-expanded front product of expanded rear product)/expanded front product.
The dry Q factor of fruits and vegetables under table 1 different instances and comparative example
Comparative example 1 compared with example, step 1) in colour protecting liquid do not add shitosan, the glossiness obtaining product obviously declines.
Comparative example 2 compared with example, step 2) in adopt the mode of heated-air drying to substitute vacuum freeze drying to carry out preliminary hydro-extraction to fruits and vegetables, obtain the glossiness of product, crispness and nutritional labeling and be all obviously deteriorated.
Comparative example 3 is compared with example, step 3) in pressure expanded after vacuum drying time continue to extend, the water content obtaining product does not change substantially, this illustrates after vacuum freeze drying preliminary hydro-extraction process, and follow-up cryogenic high pressure is expanded can reach second dehydration object through the shorter vacuum drying time.
Visible, the present invention adopts sodium chloride, calcium chloride, phytic acid and shitosan to carry out coordinated effect, effectively improves the BPH resistant rice variety effect in fresh fruit of vegetables process, improves the appearance luster of product;
In addition, the present invention first under freezing conditions carries out vacuum preliminarily dried to fruits and vegetables, carries out follow-up cryogenic high pressure expanding treatment again after thawing, and not only increases the crisp degree in puffing process, also reduce expanded required pressure differential and the time needed for vacuum dehydration, significantly improve energy consumption;
In addition, the fruits and vegetables dryed product bright color that the present invention prepares, inner in proper alignment cellular, crispy in taste, nutritious.
Although embodiment of the present invention are open as above, it is not restricted to listed in description and embodiment utilization.It can be applied to various applicable the field of the invention completely.For those skilled in the art, can easily realize other amendment.Therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment described.
Claims (7)
1. a fruits and vegetables method for processing dried, is characterized in that, comprises the steps:
1) pretreatment: get fresh fruit of vegetables product and clean up, peeling, thinly slice, strip or fourth shape be placed in colour protecting liquid and soak 10 ~ 30min, then use clear water to rinse 2 ~ 3 times, wherein said colour protecting liquid comprises the shitosan of the sodium chloride of 0.1 ~ 0.3wt%, the calcium chloride of 0.3 ~ 0.5wt%, the phytic acid of 0.2 ~ 0.4wt% and 0.1 ~ 0.2wt%;
2) vacuum freeze drying: by step 1) fruits and vegetables that obtain of pretreatment are cooled to-35 DEG C ~-30 DEG C in 3 ~ 6h, and dewater under 20 ~ 30Pa vacuum to water content be 25 ~ 30%, then seal room temperature and place 8 ~ 10h, obtain preliminarily dried fruits and vegetables;
3) cryogenic high pressure is expanded: described preliminarily dried fruits and vegetables are placed in Bulking tank, described Bulking tank is connected with vacuum tank by a valve, first maintain the bulking pressure 5 ~ 8min of 85 ~ 90 DEG C and 0.1 ~ 0.15MPa at Bulking tank after, instantaneous by described valve open, be connected with the described vacuum tank vacuumized in advance, under the condition of 65 ~ 75 DEG C, keep 60 ~ 80min, prepare the dry finished product of fruits and vegetables.
2. fruits and vegetables method for processing dried as claimed in claim 1, it is characterized in that, the volume of described vacuum tank is 6 times of described Bulking tank volume.
3. fruits and vegetables method for processing dried as claimed in claim 1, is characterized in that, step 1) thickness of described thin slice is 2 ~ 6mm.
4. fruits and vegetables method for processing dried as claimed in claim 1, is characterized in that, step 1) length of described strip is 3 ~ 5cm, cross-sectional area is 0.25 ~ 0.6cm
2.
5. fruits and vegetables method for processing dried as claimed in claim 1, is characterized in that, step 1) the volume size of described fourth shape is 0.8 ~ 1.2cm
3.
6. fruits and vegetables method for processing dried as claimed in claim 1, is characterized in that, step 3) the dry finished product of fruits and vegetables for preparing adopts vacuum pack with nitrogen or adopts metal can packaging, and deposit under being placed in 25 DEG C of conditions.
7. fruits and vegetables method for processing dried as claimed in claim 6, is characterized in that, be placed with proper amount of dry drying prescription in described vacuum pack with nitrogen or metal can packing container.
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| CN201510899860.8A CN105533526A (en) | 2015-12-08 | 2015-12-08 | Method for processing dried fruits and vegetables |
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| CN201510899860.8A CN105533526A (en) | 2015-12-08 | 2015-12-08 | Method for processing dried fruits and vegetables |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901267A (en) * | 2017-02-08 | 2017-06-30 | 徐州工程学院 | A kind of dry processing technology of fruits and vegetables ' dehydration |
| CN107969493A (en) * | 2017-12-11 | 2018-05-01 | 福建农林大学 | A kind of processing method of quick-frozen chinquapin |
| CN108497389A (en) * | 2018-04-11 | 2018-09-07 | 安徽省义门苔干有限公司 | A kind of processing method of puffing dried lactuca |
| CN108634083A (en) * | 2018-05-16 | 2018-10-12 | 沈阳农业大学 | A kind of preparation method of tara vine crisp chip |
| CN109170681A (en) * | 2018-10-25 | 2019-01-11 | 冯仁 | The dry processing method of egg yolk fruit gumbo compound fruit and vegetable |
| CN110367462A (en) * | 2019-08-22 | 2019-10-25 | 中国农业大学 | A kind of preparation method of the crisp item of garden pea |
| CN110432464A (en) * | 2019-08-30 | 2019-11-12 | 四川丰泰食品科技有限公司 | A kind of preparation process for bamboo shoots of fermenting |
| CN112568395A (en) * | 2020-12-04 | 2021-03-30 | 中国农业科学院农产品加工研究所 | Method for improving texture and color of vacuum freeze-dried recombined apple crisp chips |
| CN113519796A (en) * | 2021-07-14 | 2021-10-22 | 浙江乐地食品有限公司 | Processing technology of puffed dried fruit and vegetable |
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| CN101301055A (en) * | 2008-06-23 | 2008-11-12 | 福建农林大学 | Puffing fruit vegetable crisp slices processed by hot vapor and method thereof |
| CN101467639A (en) * | 2007-12-29 | 2009-07-01 | 天津市中英保健食品有限公司 | Assorted garden stuff puffed food and method for producing the same |
| CN103609663A (en) * | 2013-12-10 | 2014-03-05 | 中国农业科学院农产品加工研究所 | Method for drying fruits and vegetables by using vacuum-freezing jointed differential-pressure puffing technique |
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| CN101467639A (en) * | 2007-12-29 | 2009-07-01 | 天津市中英保健食品有限公司 | Assorted garden stuff puffed food and method for producing the same |
| CN101301055A (en) * | 2008-06-23 | 2008-11-12 | 福建农林大学 | Puffing fruit vegetable crisp slices processed by hot vapor and method thereof |
| CN103609663A (en) * | 2013-12-10 | 2014-03-05 | 中国农业科学院农产品加工研究所 | Method for drying fruits and vegetables by using vacuum-freezing jointed differential-pressure puffing technique |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901267A (en) * | 2017-02-08 | 2017-06-30 | 徐州工程学院 | A kind of dry processing technology of fruits and vegetables ' dehydration |
| CN107969493A (en) * | 2017-12-11 | 2018-05-01 | 福建农林大学 | A kind of processing method of quick-frozen chinquapin |
| CN108497389A (en) * | 2018-04-11 | 2018-09-07 | 安徽省义门苔干有限公司 | A kind of processing method of puffing dried lactuca |
| CN108634083A (en) * | 2018-05-16 | 2018-10-12 | 沈阳农业大学 | A kind of preparation method of tara vine crisp chip |
| CN109170681A (en) * | 2018-10-25 | 2019-01-11 | 冯仁 | The dry processing method of egg yolk fruit gumbo compound fruit and vegetable |
| CN110367462A (en) * | 2019-08-22 | 2019-10-25 | 中国农业大学 | A kind of preparation method of the crisp item of garden pea |
| CN110432464A (en) * | 2019-08-30 | 2019-11-12 | 四川丰泰食品科技有限公司 | A kind of preparation process for bamboo shoots of fermenting |
| CN112568395A (en) * | 2020-12-04 | 2021-03-30 | 中国农业科学院农产品加工研究所 | Method for improving texture and color of vacuum freeze-dried recombined apple crisp chips |
| CN113519796A (en) * | 2021-07-14 | 2021-10-22 | 浙江乐地食品有限公司 | Processing technology of puffed dried fruit and vegetable |
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