| 摘要 |
PURPOSE:To obtain chips, capable of sustaining fresh flavor and having excellent external appearance, by treating a carrot or burdock with hot water, freezing and thawing the treated carrot or burdock, heat-treating the thawed carrot or burdock in a syrup, then drying the heat-treated carrot or burdock in a quick vacuum state while heating and returning the vacuum to ordinary pressure. CONSTITUTION:A carrot or burdock is cut to size suitable for snack and then treated with hot water to soften tissues. The resultant treated carrot or burdock is subsequently frozen and thawed. After the thawing carrot or burdock is heat-treated in a syrup with 8-20 Brix degree to permeate an adequate amount of sugar. The heat-treated carrot or burdock is then subjected to expansion under reduced pressure. The vacuum degree is preferably 150-500 Pa within about 1min. This state is kept for about 5-15min. The pressure is then reduced to 30-50 Pa and the carrot or burdock is dried at about 60-90 deg.C while heating to adjusting the moisture content in the final product to <=5wt%. |
