CN106858434A - Apple slice processing method rich in fragrance - Google Patents
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- CN106858434A CN106858434A CN201611223051.6A CN201611223051A CN106858434A CN 106858434 A CN106858434 A CN 106858434A CN 201611223051 A CN201611223051 A CN 201611223051A CN 106858434 A CN106858434 A CN 106858434A
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- 239000003205 fragrance Substances 0.000 title claims abstract description 33
- 235000021452 apple slice Nutrition 0.000 title claims abstract description 22
- 238000003672 processing method Methods 0.000 title claims abstract description 21
- 241000220225 Malus Species 0.000 claims abstract description 60
- 238000007603 infrared drying Methods 0.000 claims abstract description 24
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 235000021016 apples Nutrition 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 239000001508 potassium citrate Substances 0.000 claims description 3
- 229960002635 potassium citrate Drugs 0.000 claims description 3
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 3
- 235000011082 potassium citrates Nutrition 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims description 3
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 3
- 229910052938 sodium sulfate Inorganic materials 0.000 claims description 3
- 235000011152 sodium sulphate Nutrition 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims 1
- 235000010323 ascorbic acid Nutrition 0.000 claims 1
- 229960005070 ascorbic acid Drugs 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- 208000025371 Taste disease Diseases 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract description 2
- 239000008369 fruit flavor Substances 0.000 abstract description 2
- 235000019656 metallic taste Nutrition 0.000 abstract description 2
- 235000019645 odor Nutrition 0.000 abstract description 2
- 238000011156 evaluation Methods 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 230000005855 radiation Effects 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000000643 oven drying Methods 0.000 description 2
- 229960003975 potassium Drugs 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000010154 cross-pollination Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 241001233957 eudicotyledons Species 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 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
- 238000005461 lubrication Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- -1 sucrose Chemical class 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000010792 warming Methods 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
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of apple slice processing method rich in fragrance, step includes：1) it is 7~8 one-tenth fresh, harmless apples to choose maturity, after stoning, two cuttings；2) apple is cut into the thin slice that thickness is 5~8mm；3) pulled out after apple flakes being soaked into 20~30min in colour protecting liquid, drained；4) apple flakes are put into intermediate waves infrared drying oven, intermediate waves infrared drying oven temperature is 65~70 DEG C, power is 1350w, wind speed is 2.1m/s, and drying time is 3.5~9.5h；5) will be taken out in dried apple flakes therefrom short-wave infrared drying box, be cooled to room temperature；6) nitrogen-filled seal packaging.The apple flake products that apple flakes production and processing method rich in fragrance provided by the present invention is obtained, fragrance is integrally strong, and fruit flavor, sweet fragrance are dense, without metallic taste, boiling taste and other special odors.Generally speaking, method processing cost of the present invention is low, it is easy to which industrialized production, product market prospects are good.
Description
Technical field
The invention belongs to food processing field, it is related to a kind of apple flakes production and processing method rich in fragrance.
Background technology
Apple belongs to the rose family, and deciduous tree, elliptic leaf shape has sawtooth；Fruit is spherical, and taste is sweet, is common fruit,
It is most common fruit, is the hat of the big fruit in the world four rich in abundant nutrition.Apple is dicotyledon, spends light red or light
Aubergine, self-sterility mostly, needs cross-pollination, and fruit is formed by ovary and holder development.Pulp is clear and melodious fragrant and sweet, can help disappear
Change.Apple is kind of a low calories food, and every 100 grams only produce 60 kilocalories of heats；Nutrition is soluble big in apple, easily by human body
Absorption, therefore have the title of " running water ", be conducive to dissolving element sulphur, make skin lubrication tender.There are copper, iodine, manganese, zinc, potassium in apple
Deng element, human body such as lacks these elements, and skin will dry, easily splits, very itch.Apple containing abundant carbohydrate, mainly sucrose,
The material such as reduced sugar and protein, fat, phosphorus, iron, potassium；Also contain malic acid, citric acid, tartaric acid, pectin, cellulose, B
Family vitamin, vitamin C and micro- edible portion 76%.
China is apple production state and country of consumption maximum in the world, cultivated area of the apple and yield Jun Zhan worlds total amount
More than 40%, occupy critical role in world's Apple Industry.But increase with China concentrated apple juice production cost, export volume
Decline, apple processing enterprise urgently seeks new processing mode.Enhancing and life style with consumer spending theory
Change, dry this product form of apple flakes and be gradually accepted.Another processing mode of the apple flakes as apple is dried,
Just clamp-oning the ranks of leisure food rapidly with its crisp tasty and refreshing, outstanding feature such as be easy to carry.
The method of current drying apple mainly has heated-air drying, vacuum freeze drying and intermediate waves infra-red drying etc..Hot blast
Drying is a kind of more traditional drying means, and time-consuming for it, dry products poor quality；Although vacuum freeze drying quality is preferably,
But cost of investment is high, and drying time is more long.Intermediate waves infra-red drying is that one kind is carried out using infrared radiation heating pipe to product
Dry mode.During infrared radiation heating, when the infra-red radiation consistent with object molecular thermalmotion frequency is irradiated on object
When, infra-red radiation by molecule absorption and can be converted into the warm-up movement of molecule quickly, and molecular motion rises plus object temperature, causes
Object dehydration.Compared with traditional heated-air drying, intermediate waves infra-red drying has the efficiency of heating surface high, energy saving, dry products
The features such as quality better.
The content of the invention
For the problem being previously mentioned, the invention provides a kind of apple slice processing method rich in fragrance, step includes：
1) it is 7~8 one-tenth fresh, harmless apples to choose maturity, after stoning, two cuttings；
2) apple is cut into the thin slice that thickness is 5~8mm；
3) pulled out after apple flakes being soaked into 20~30min in colour protecting liquid, drained；
4) apple flakes are put into intermediate waves infrared drying oven, intermediate waves infrared drying oven temperature is 65~70 DEG C, power
It is 1350w, wind speed is 2.1m/s, and drying time is 3.5~9.5h；
5) will be taken out in dried apple flakes therefrom short-wave infrared drying box, be cooled to room temperature；
6) nitrogen-filled seal packaging.
Preferred scheme is：Apple is not removed the peel；
Preferred scheme is：Apple slice thickness is 5mm.
Preferred scheme is：Apple slice thickness is 8mm.
Preferred scheme is：Intermediate waves infrared drying oven temperature is 65 DEG C.
Preferred scheme is：Intermediate waves infrared drying oven temperature is 70 DEG C.
Preferred scheme is：The intermediate waves infrared drying oven drying time is 3.5h.
Preferred scheme is：The intermediate waves infrared drying oven drying time is 9.5h.
Preferred scheme is：The colour protecting liquid is Vc solution that concentration is 0.2%.
Preferred scheme is：The colour protecting liquid is in parts by weight, composed of the following components：
1~3 part of sodium chloride, 2~4 parts of calcium chloride, 0.2~0.4 part of potassium citrate, 0.1~0.3 part of sodium sulphate, Vitamin C
0.01~0.05 part of acid, 0.1~0.3 part of sodium cellulose glycolate, 0.2~0.5 part of citric acid, sodium hydrogensulfite 0.3~0.5
100~200 parts of part, 8~12 parts of sucrose and water.
Apple flakes rich in fragrance obtained in a kind of apple slice processing method rich in fragrance.
The apple flake products that apple flakes production and processing method rich in fragrance provided by the present invention is obtained, fragrance is whole
Body is strong, and fruit flavor, sweet fragrance are dense, without metallic taste, boiling taste and other special odors.Generally speaking, side of the present invention
Method processing cost is low, it is easy to industrialized production, and product market prospects are good.
Specific embodiment
With reference to the present invention is described in further detail, to make those skilled in the art with reference to specification word energy
It is enough to implement according to this.
It should be appreciated that it is used herein such as " have ", "comprising" and " including " term do not allot one or many
The presence or addition of individual other elements or its combination.
Embodiment 1
A kind of apple slice processing method rich in fragrance is present embodiments provided, step includes：
1) it is 7 one-tenth fresh, harmless apples to choose maturity, after stoning, two cuttings；
2) apple is not removed the peel, is cut into the thin slice that thickness is 5mm；
3) pulled out after apple flakes being soaked into 20min in the Vc solution that concentration is 0.2%, drained；
4) apple flakes are put into intermediate waves infrared drying oven, intermediate waves infrared drying oven temperature is 65 DEG C, power is
1350w, wind speed is 2.1m/s, and drying time is 3.5h；
5) will be taken out in dried apple flakes therefrom short-wave infrared drying box, be cooled to room temperature；
6) nitrogen-filled seal packaging.
Embodiment 2
A kind of apple slice processing method rich in fragrance is present embodiments provided, step includes：
1) it is 8 one-tenth fresh, harmless apples to choose maturity, after stoning, two cuttings；
2) apple is cut into the thin slice that thickness is 8mm；
3) apple flakes soaked in the colour protecting liquid and pull out after 30min, drain, the colour protecting liquid in parts by weight, by following
Component is constituted：1~3 part of sodium chloride, 2~4 parts of calcium chloride, 0.2~0.4 part of potassium citrate, 0.1~0.3 part of sodium sulphate, Vitamin C
0.01~0.05 part of acid, 0.1~0.3 part of sodium cellulose glycolate, 0.2~0.5 part of citric acid, sodium hydrogensulfite 0.3~0.5
100~200 parts of part, 8~12 parts of sucrose and water；
4) apple flakes are put into intermediate waves infrared drying oven, intermediate waves infrared drying oven temperature is 70 DEG C, power is
1350w, wind speed is 2.1m/s, and drying time is 9.5h；
5) will be taken out in dried apple flakes therefrom short-wave infrared drying box, be cooled to room temperature；
6) nitrogen-filled seal packaging.
Comparative example
Select homogeneous size, uniform color, not damaged, free from extraneous odour 7-8 transparent apples it is some, clear water clean.By apple
Stoning remove seed, 8mm thickness, two cutting pieces are cut into slicer by apple.Apple flakes are put into the color protection solution for having configured, impregnated
30min, the apple flakes after dipping are taken out, and are drained.Apple flakes after dipping are placed in hot air drier pallet, hot air drying is treated
Dry equipment is warming up to 70 DEG C, dries 9.5 hours.The apple flakes that the present invention obtained after cooling is provided, then using manually or automatically
Grader is classified, and packaging uses nitrogen-filled packaging.
Experimental data
Embodiment 1-2, comparative example gained apple flake products carry out integral product and fragrance sensory evaluation experiment：
Choose 20 professionals for having received professional training carries out integral product and fragrance sense organ to gained apple flake products
Evaluate.Any gained apple flake products are placed in the ceramic whiteware disk of cleaning, its color and luster, form is with the naked eye directly observed, tasted crisp
Degree, flavour, and detailed evaluation is carried out to fragrance.Apple flakes product sensory testing result is as shown in table 1, fragrance sensory evaluation knot
Fruit is as shown in table 2.
The apple flakes sensory evaluation standards of grading of table 1 and evaluation result
The apple flakes fragrance sensory evaluation standards of grading of table 2 and evaluation result
From table 1-2, present invention gained apple flakes product sensory quality is good, and fragrance is stronger.
Although embodiment of the present invention is disclosed as above, it is not restricted to listed in specification and implementation method
With, it can be applied to various suitable the field of the invention completely, for those skilled in the art, can be easily
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details.
Claims (11)
1. a kind of apple slice processing method rich in fragrance, it is characterised in that step includes：
1) it is 7~8 one-tenth fresh, harmless apples to choose maturity, after stoning, two cuttings；
2) apple is cut into the thin slice that thickness is 5~8mm；
3) pulled out after apple flakes being soaked into 20~30min in colour protecting liquid, drained；
4) apple flakes are put into intermediate waves infrared drying oven, intermediate waves infrared drying oven temperature is 65~70 DEG C, power is
1350w, wind speed is 2.1m/s, and drying time is 3.5~9.5h；
5) will be taken out in dried apple flakes therefrom short-wave infrared drying box, be cooled to room temperature；
6) nitrogen-filled seal packaging.
2. the apple slice processing method rich in fragrance according to claim 1, it is characterised in that apple is not removed the peel.
3. the apple slice processing method rich in fragrance according to claim 1, it is characterised in that apple slice thickness is
5mm。
4. the apple slice processing method rich in fragrance according to claim 1, it is characterised in that apple slice thickness is
8mm。
5. the apple slice processing method rich in fragrance according to claim 1, it is characterised in that intermediate waves infrared drying oven
Temperature is 65 DEG C.
6. the apple slice processing method rich in fragrance according to claim 1, it is characterised in that intermediate waves infrared drying oven
Temperature is 70 DEG C.
7. the apple slice processing method rich in fragrance according to claim 1, it is characterised in that the intermediate waves is infrared dry
Dry case drying time is 3.5h.
8. the apple slice processing method rich in fragrance according to claim 1, it is characterised in that the intermediate waves is infrared dry
Dry case drying time is 9.5h.
9. the apple slice processing method rich in fragrance according to claim 1, it is characterised in that the colour protecting liquid is concentration
It is 0.2% Vc solution.
10. the apple slice processing method rich in fragrance according to claim 1, it is characterised in that the colour protecting liquid is with weight
Amount part meter, it is composed of the following components：
1~3 part of sodium chloride, 2~4 parts of calcium chloride, 0.2~0.4 part of potassium citrate, 0.1~0.3 part of sodium sulphate, ascorbic acid
0.01~0.05 part, 0.1~0.3 part of sodium cellulose glycolate, 0.2~0.5 part of citric acid, 0.3~0.5 part of sodium hydrogensulfite,
100~200 parts of 8~12 parts of sucrose and water.
Apple rich in fragrance obtained in a kind of 11. apple slice processing methods rich in fragrance as described in claim 1~10
Piece.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611223051.6A CN106858434A (en) | 2016-12-27 | 2016-12-27 | Apple slice processing method rich in fragrance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611223051.6A CN106858434A (en) | 2016-12-27 | 2016-12-27 | Apple slice processing method rich in fragrance |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858434A true CN106858434A (en) | 2017-06-20 |
Family
ID=59165054
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611223051.6A Pending CN106858434A (en) | 2016-12-27 | 2016-12-27 | Apple slice processing method rich in fragrance |
Country Status (1)
| Country | Link |
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| CN (1) | CN106858434A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927855A (en) * | 2017-11-08 | 2018-04-20 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of device and method of solar energy assisted cryogenic absorbed type drying apple flakes |
| CN113142518A (en) * | 2021-05-06 | 2021-07-23 | 石河子大学 | Crisp fruit and vegetable slice processing method and three-stage belt type infrared dryer adapting to method |
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| CN103315047A (en) * | 2013-07-05 | 2013-09-25 | 中国农业科学院农产品加工研究所 | Method for producing carrot slices by medium-short wave infrared drying process |
| CN105815619A (en) * | 2015-01-07 | 2016-08-03 | 脱忠琪 | Method for processing apple slices |
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2016
- 2016-12-27 CN CN201611223051.6A patent/CN106858434A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987041A (en) * | 2011-09-11 | 2013-03-27 | 重庆市南川区南双科技有限公司 | Production method of apple slices |
| CN103005318A (en) * | 2012-12-11 | 2013-04-03 | 沈阳农业大学 | Hanfu apple chip and production method thereof |
| CN103300132A (en) * | 2013-07-05 | 2013-09-18 | 中国农业科学院农产品加工研究所 | Method for manufacturing Chinese date pieces by utilizing medium short wave infra-red drying method |
| CN103315047A (en) * | 2013-07-05 | 2013-09-25 | 中国农业科学院农产品加工研究所 | Method for producing carrot slices by medium-short wave infrared drying process |
| CN105815619A (en) * | 2015-01-07 | 2016-08-03 | 脱忠琪 | Method for processing apple slices |
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| CN107927855A (en) * | 2017-11-08 | 2018-04-20 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of device and method of solar energy assisted cryogenic absorbed type drying apple flakes |
| CN113142518A (en) * | 2021-05-06 | 2021-07-23 | 石河子大学 | Crisp fruit and vegetable slice processing method and three-stage belt type infrared dryer adapting to method |
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