NL2027961A - Method for improving texture and color of vacuum freeze-dried restructured apple crispy chips - Google Patents

Method for improving texture and color of vacuum freeze-dried restructured apple crispy chips Download PDF

Info

Publication number
NL2027961A
NL2027961A NL2027961A NL2027961A NL2027961A NL 2027961 A NL2027961 A NL 2027961A NL 2027961 A NL2027961 A NL 2027961A NL 2027961 A NL2027961 A NL 2027961A NL 2027961 A NL2027961 A NL 2027961A
Authority
NL
Netherlands
Prior art keywords
apple
color
crispy
dried
vacuum freeze
Prior art date
Application number
NL2027961A
Other languages
English (en)
Other versions
NL2027961B1 (en
Inventor
Wu Xinye
Jin Xin
Lyv Jian
Li Xuan
Bi Jinfeng
Yi Jianyong
Original Assignee
Institute Of Food Science And Tech Chinese Academy Of Agricultural Sciences
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Institute Of Food Science And Tech Chinese Academy Of Agricultural Sciences filed Critical Institute Of Food Science And Tech Chinese Academy Of Agricultural Sciences
Publication of NL2027961A publication Critical patent/NL2027961A/en
Application granted granted Critical
Publication of NL2027961B1 publication Critical patent/NL2027961B1/en

Links

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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/143—Fermentum
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/147—Helveticus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/165—Paracasei
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/533—Longum

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Claims (10)

CONCLUSIES
1. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips, omvattende de volgende stappen: - stap één: het schoonmaken, het schillen, het verwijderen van kernen, het breken, en het verpulpen van appels om een appelpulp te verkrijgen; - stap twee: het toevoegen van 10 tot 50 g/kg laag-esterpectine, 1 tot 2 mg/g calciumchloride, 0,012 tot 0,5 g/kg p-hydroxybenzoëzuur of zijn derivaten, en 2 tot 5 gew.% droog poeder van appelafvallen aan de appelpulp, het mengen, en het homogeniseren om een gemengde vloeistof te verkrijgen; - stap drie: het instellen van de pH van de gemengde vloeistof met organisch zuur op 3,0 tot 3,8, het steriliseren en het koelen; - stap vier: het toevoegen van 10 tot 20 g/kg fermentatiemiddel, het uitvoeren van fermentatie bij 30 °C gedurende 48 uur om een fermentatievloeistof te verkrijgen, waarbij het fermentatiemiddel wordt bereid door het mengen van samengestelde melkzuurbacteriën en Lactobacillus plantarum in een verhouding van 2: 1; - stap vijf: het verpulpen in een steriele omgeving gedurende 2 tot 5 minuten, waarbij stikstofgas wordt geïntroduceerd in de fermentatievloeistof tijdens het verpulpenproces; - stap zes: het invriezen bij -18 °C om appelpulpblokken te verkrijgen met een dikte van 3 tot 8 mm; - stap zeven: het weken met een 30 tot 50 gew.% chitosan- wateroplossing bij -1 tot 0 °C gedurende 2 tot 5 seconden, het afvlakken op een dienblad bij -40 °C en het invriezen bij -18 °C; - stap acht: het uitvoeren van vacuümvriesdrogen om krokante appelchips te verkrijgen; waarbij de toegevoegde stofhoeveelheden in stap twee en in stap vier respectievelijk gebaseerd zijn op het gewicht van de appelpulp.
2. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips volgens conclusie 1, met het kenmerk, dat 16 p-hydroxybenzoézuurderivaat een of een combinatie is van ethyl-p-hydroxybenzoaat, natriumethyl-p-hydroxybenzoaat, propyl-p-hydroxybenzoaat en natriummethyl-p-hydroxybenzoaat.
3. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips volgens conclusie 1 of 2, met het kenmerk, dat in stap drie de sterilisatietemperatuur 121 °C is en de sterilisatietijd 15 minuten.
4. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips volgens conclusie 1, 2 of 3, met het kenmerk, dat de bacteriële concentratie van het fermentatiemiddel 8,0 tot 9,0 Log (CFU/ml) is.
5. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips volgens een der voorgaande conclusies, met het kenmerk, dat in stap zes de appelpulp tijdens het invriezen in een vormdienblad wordt geplaatst.
6. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips volgens een der voorgaande conclusies, met het kenmerk, dat in stap 8 de krokante appelchips worden onderworpen aan de licht- en zuurstofdichte verpakking.
7. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips volgens een der voorgaande conclusies, met het kenmerk, dat in stap één het breken wordt uitgevoerd in een met stikstof gevulde breker met lage temperatuur.
8. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips volgens een der voorgaande conclusies, met het kenmerk, dat de appelvariéteit roodvlezige appel is..
9. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips volgens een der voorgaande conclusies, met het kenmerk, dat organisch zuur een of een combinatie is van citroenzuur, appelzuur en melkzuur.
10. Werkwijze voor het verbeteren van textuur en kleur van vacuüm-gevriesdroogde gerecombineerde krokante appelchips volgens een der voorgaande conclusies, met 17 het kenmerk, dat samengestelde melkzuurbacterién één of een combinatie zijn van Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus rhamnosus, Streptococcus thermophilus.
18
NL2027961A 2020-12-04 2021-04-13 Method for improving texture and color of vacuum freeze-dried restructured apple crispy chips NL2027961B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011403583.4A CN112568395B (zh) 2020-12-04 2020-12-04 改善真空冷冻干燥重组苹果脆片质构和色泽的方法

Publications (2)

Publication Number Publication Date
NL2027961A true NL2027961A (en) 2022-07-07
NL2027961B1 NL2027961B1 (en) 2024-03-25

Family

ID=75127410

Family Applications (1)

Application Number Title Priority Date Filing Date
NL2027961A NL2027961B1 (en) 2020-12-04 2021-04-13 Method for improving texture and color of vacuum freeze-dried restructured apple crispy chips

Country Status (2)

Country Link
CN (1) CN112568395B (nl)
NL (1) NL2027961B1 (nl)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114886100B (zh) * 2022-06-01 2024-03-19 中国农业科学院农产品加工研究所 降低运输过程冻干再造型果块震荡破碎率的方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103766799A (zh) * 2014-02-12 2014-05-07 中华全国供销合作总社济南果品研究院 一种新疆红苹果脆片的生产方法
CN106262080A (zh) * 2016-08-15 2017-01-04 中国农业科学院农产品加工研究所 再造型复合果蔬脆片的制备方法
CN106418326A (zh) * 2016-09-26 2017-02-22 广东中兴绿丰农业科技发展有限公司 一种冻干水果片的制作方法
CN108497376A (zh) * 2018-01-24 2018-09-07 华南理工大学 一种含益生菌的果蔬脆片及其制备方法
CN110946258A (zh) * 2019-12-17 2020-04-03 中国农业科学院农产品加工研究所 不易破损的真空冷冻干燥再造型苹果脆及其制备方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
HU195094B (en) * 1985-11-26 1988-04-28 Ferenc Berki Process for preparing dried fruit with intensive flavour, porous structure particularly from apple fruits
CN103211177A (zh) * 2013-03-07 2013-07-24 广西壮族自治区农业科学院农产品加工研究所 一种冻干果蔬酥片的制备方法
CN103976303B (zh) * 2014-05-15 2016-08-17 西华大学 一种低温冷冻壳聚糖瞬间覆膜护色技术制备柠檬甜脆片的方法
CN105533526A (zh) * 2015-12-08 2016-05-04 李尚锋 一种果蔬干加工方法
CN111067000A (zh) * 2020-01-10 2020-04-28 江南大学 一种冻干胡柚脱苦加工和抗吸潮的方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103766799A (zh) * 2014-02-12 2014-05-07 中华全国供销合作总社济南果品研究院 一种新疆红苹果脆片的生产方法
CN106262080A (zh) * 2016-08-15 2017-01-04 中国农业科学院农产品加工研究所 再造型复合果蔬脆片的制备方法
CN106418326A (zh) * 2016-09-26 2017-02-22 广东中兴绿丰农业科技发展有限公司 一种冻干水果片的制作方法
CN108497376A (zh) * 2018-01-24 2018-09-07 华南理工大学 一种含益生菌的果蔬脆片及其制备方法
CN110946258A (zh) * 2019-12-17 2020-04-03 中国农业科学院农产品加工研究所 不易破损的真空冷冻干燥再造型苹果脆及其制备方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
KIDON MARCIN ET AL: "Bioactive compounds, antioxidant activity, and sensory qualities of red-fleshed apples dried by different methods", LWT- FOOD SCIENCE AND TECHNOLOGY, ACADEMIC PRESS, UNITED KINGDOM, vol. 136, 28 September 2020 (2020-09-28), XP086395273, ISSN: 0023-6438, [retrieved on 20200928], DOI: 10.1016/J.LWT.2020.110302 *

Also Published As

Publication number Publication date
CN112568395B (zh) 2022-04-08
CN112568395A (zh) 2021-03-30
NL2027961B1 (en) 2024-03-25

Similar Documents

Publication Publication Date Title
Duran et al. Potential of antimicrobial active packaging ‘containing natamycin, nisin, pomegranate and grape seed extract in chitosan coating’to extend shelf life of fresh strawberry
Chaturvedi et al. Composite edible coatings from commercial pectin, corn flour and beetroot powder minimize post-harvest decay, reduces ripening and improves sensory liking of tomatoes
Özdemir et al. Extending the shelf-life of pomegranate arils with chitosan-ascorbic acid coating
Liu et al. Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD)
Yang et al. Blueberry leaf extracts incorporated chitosan coatings for preserving postharvest quality of fresh blueberries
Hashemi et al. Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh‐cut kiwis
Chiumarelli et al. Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate
Nowacka et al. Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries
Zhang et al. Effect of carboxymethyl chitosan-gelatin-based edible coatings on the quality and antioxidant properties of sweet cherry during postharvest storage
Li et al. Effects of vacuum impregnation with calcium ascorbate and disodium stannous citrate on Chinese red bayberry
Wang et al. Effect of carbonic maceration on infrared drying kinetics and raisin qualities of Red Globe (Vitis vinifera L.): A new pre-treatment technology before drying
Lim et al. Effect of edible coatings on some quality characteristics of sweet cherries.
Chiabrando et al. Quality evaluation of blueberries coated with chitosan and sodium alginate during postharvest storage
CN112544919B (zh) 改善真空冷冻干燥重组草莓脆片色泽和质构品质的方法
NL2027961B1 (en) Method for improving texture and color of vacuum freeze-dried restructured apple crispy chips
Wang et al. Physicochemical property of pumpkin slices dehydrated with red algae extract
Rosidi et al. Effect of blanching and drying temperatures on physicochemical properties of red dragon fruit (Hylocereus polyrhizus) peel powder
NL2027953B1 (en) Preparation method of texture restructured instant fruit cubes and artificial fruit crispy chips
Shen et al. Effects of high voltage electrostatic field and gelatin-gum Arabic composite film on color protection of freeze-dried grapefruit slices
CN109601817A (zh) 一种浆果粒的制备方法
RU2337556C1 (ru) Способ производства баклажанного пюреобразного овощного концентрата
Chun et al. Dehydration of blueberries using maltodextrin and the physicochemical properties of dried blueberries
KR20140106305A (ko) 건조과실을 이용하는 과실잼의 제조 방법
KR101740548B1 (ko) 진공동결건조에 의해 형태가 유지되는 꿀코팅 반건조 오디의 제조방법 및 이를 이용하여 제조된 꿀코팅 반건조 오디
RU2337557C1 (ru) Способ производства плодово-ягодного пюре