http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102894309-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2d6caadbc395b3d6ec4ecb6783f1a50d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 |
| filingDate | 2012-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cd296865de4cd0b2d8ae877c03ecbf9c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13c61ac5eca2fb95ecbc88c409a6730a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fc981b6d2e0195a08aeaabd30bf329d5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5128e3739b19b1108ebe496eab784b3c |
| publicationDate | 2014-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102894309-B |
| titleOfInvention | Production process for puffing lotus rhizome chips, and product thereof |
| abstract | The present invention relates to a production process for puffing lotus rhizome chips, and a product thereof, and belongs to the field of agricultural product deep processing. The production process comprises: carrying out osmotic dehydration on color-protected lotus rhizome slices by using a sucrose solution, wherein a solution temperature is 50-60 DEG C, and a dipping time is 60-180 min; carrying out a quick freezing treatment on the osmotic dehydrated lotus rhizome slices, and then carrying out combination of vacuum microwave and pressure difference puffing drying, wherein a microwave power is 4-7 W/g, a microwave time is 165-175 s, a puffing temperature is 85-95 DEG C, and a vacuum pumping drying time is 60-70 min; and finally carrying out nitrogen filling packaging on the obtained puffing lotus rhizome chips. According to the present invention, according to characteristics of the lotus rhizome, osmotic dehydration and vacuum microwave-pressure difference puffing drying are organically combined so as to improve production efficiency and significantly reduce energy consumption; and the produced puffing lotus rhizome chips have characteristics of crispy and delicious taste, rich nutrition and easy digestion absorption, and are an excellent leisure food with characteristics of heat clearing and summer heat removing. |
| priorityDate | 2012-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.