JIANGNAN UNIVERSITY;NINGBO HAITONG FOODS SCIENTIFIC & TECHNOLOGICAL COMPANY LTD
发明人:
MIN ZHANG,LIQUN LU,YI LU,YUCHUAN WANG,QIFENG ZHONG,DANDAN ZHENG,ZAIXIN YANG
申请号：
FR1359523
公开号：
FR2996987B1
申请日:
2013.10.02
申请国别(地区):
FR
年份:
2017
代理人:
摘要：
The invention provides a method for improving the brittleness of crispy fruit slices and preventing the adhesion through combining high vacuum with negative pressure pulse microwave drying, and belongs to the technical field of fruit and vegetable food processing. According to the method, the processes for processing the high-vacuum drying crispy fruit slices comprise the steps of fresh fruit selection, cleaning, peeling, denucleation, slicing, color protection, brittleness protection, adhesion prevention, high-vacuum drying, negative pressure pulse microwave later-period short-time drying and package. A recipe adopted in the brittleness protection work procedure comprises 0.01 percent to 6.0 percent of white granulated sugar, 0.01 percent to 5.0 percent of calcium chloride, 0.01 percent to 2.0 percent of pectin and 0.01 percent to 2.0 percent of xanthan gum, the materials are subjected to vacuum osmosis in the combined water solution, and then, the negative-pressure pulse miciowave later-stage short-time drying is combined. A recipe adopted in the adhesion prevention work procedure comprises 0.01 percent to 10 percent of maltodextrin and 0.01 percent to 10 percent of lactose, the materials are soaked for 10 to 300 minutes in combined water solution, and then, the later-stage short-time microwave surface drying is combined. The improved crispy slices have the advantages that the mouth feeling is crispy, the nutrition content is high, the moisture absorption of products during the eating is avoided, and the eating time of the high-vacuum drying crispy fruit slice product is prolonged.
