Analysis on the production technology of fruit and vegetable chips

Which fruits and vegetables can produce fruit and vegetable chips? How to produce high quality fruit and vegetable chips?

Fruit and vegetable chips are a snack food rich in nutrients and crispy flavors. They contain no chemical additives, low sugar, low salt, low fat, high fiber, and are safe and hygienic modern processed foods.

Fruit and vegetable chips are widely used. In addition to berries, fruits and vegetables that can be sliced ​​and fried can be used as raw materials for fruits and vegetables, such as apples, red dates, hawthorn, papaya, carrots, green peppers, etc.

To produce high quality fruit and vegetable chips, attention should be paid to the following process operations:

1. Fruit and vegetable treatment: fruits and vegetables should be selected first, and the fruits and vegetables with pests, diseases, mechanical damage and mildew and deterioration will be removed; surface sediment and residual pesticides will be washed with cold water, and 0.5% of raw materials suspected of pesticide pollution will be used first. After soaking in 1.0% hydrochloric acid for 5 minutes, rinse off with cold water.

2. Slicing: Fruits and vegetables should be peeled, nucleated and then sliced, and some can be directly sliced. The thickness of the tablets is usually 2 to 4 mm.

3. Insect enzyme: Put the fruits and vegetables into hot water of about 95 °C to sterilize the enzyme for 1 to 3 minutes to prevent enzymatic browning. It must be dried afterwards to facilitate frying. If the raw material can be fried immediately after slicing in 10 minutes, the enzyme does not need to be inactivated, the frying process can achieve the purpose of killing enzymes, and the heating pre-cooking and enzymatic process can be omitted, energy consumption can be saved, and the nutrients of fruits and vegetables can be avoided. Loss in the water.

4. Freezing and thawing: Frozen raw materials must be thawed before frying.

5. Low-temperature vacuum frying: When frying, use palm oil. When frying, the frying basket should be rotated in the pot to stir the fruit pieces and evenly heat.

The oil pan is preheated, and then the basket containing the raw materials is placed in the fryer, and the vacuum is sealed immediately. Different materials use different degrees of vacuum, oil temperature and time. The initial temperature drops linearly due to the heat absorption of the raw material. When the degree of vacuum rises to 0.06 MPa, the moisture of the fruits and vegetables is largely evaporated, so that the amount of gas discharged from the vacuum is balanced with each other. When the degree of vacuum is stable, the temperature does not change much, and the heat becomes vaporized heat.

As the moisture content of the raw material is slowly reduced, the temperature and vacuum can be gradually increased. After frying for a certain period of time, the degree of vacuum no longer changes with increasing temperature. At this time, the temperature rises rapidly, indicating that the moisture in the raw material is almost no longer evaporated, and the frying can be stopped. Generally, the moisture content of the vegetable and vegetable chips is about 3%. 6. Deoiling: When the fried fruit pieces are taken out, many oils adhere to them and should be dried under vacuum. The deoiling process is completed under conditions of 120 to 130 rpm for about 1 to 2 minutes, which is higher than the high-speed rotation for a long time under normal pressure.

7. Seasoning: adjustable sugar, acid adjustment or raw material coating film. After deoiling, spraying the seasonings with different flavors in time completes the entire production process.

8. Packing: Pack the fruit and vegetable chips in a composite plastic bag with a vacuum packaging machine. The package name, factory name, factory address, telephone number, formula and net weight, edible method, production period, shelf life, production standard, etc.