Chips formed by slicing with apple cell clean water jet scalpel and differential temperature combined with differential pressure puffing and processing technology

US11259552B2 · kind B2 · utility

Assignee

• SHANXI SDIC ZHONGLU FRUIT JUICE CO., LTD. · CN

Inventors

• Jiming Zhang · Austin, US
• Chuanzhu Leng · Tianjin, CN
• Xihong Li · Beijing, CN
• Gang XIN · Beijing, CN
• Xinfei Song · Beijing, CN
• Baoshuang TIAN · Beijing, CN
• Nan Jiang · Tangxia, CN
• Qingfei Cao · Beijing, CN
• Rui Huang · Beijing, CN
• Xiaotong CHEN · Beijing, CN
• Qingshan Zhang · Shanghai, CN
• Xiangyang Zheng · Beijing, CN

Key dates

• Filing date: Oct 25, 2020
• Grant date: Mar 1, 2022
• Expiry date: Oct 25, 2040

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23V2002/00
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

The disclosure provides chips formed by slicing with an apple cell clean water jet scalpel and a processing technology. The processing technology comprises the following specific steps: harvesting fresh fruits, sorting, peeling, slicing, drying and packaging to obtain the apple crispy chip. According to the disclosure, the tangxin apple is peeled by adopting an ultrahigh pressure water jet flow cutting technology, cut into slices with a thickness of 5 mm and inoculated for 15 min in 30° C. and 30% Lactobacillus brevis fermentation broth. PPO is a terminal oxidase with Cu2+ as a prosthetic group, and Lactobacillus brevis and Lactobacillus plantarum are complexed with Cu2+, leading to rapid oxygen consumption to generate organic acid and CO2, quickly reduction of pH and creation of an approximate oxygen-free environment to effectively inhibit PPO activity while removing oxygen required in enzymatic browning, thereby effectively inhibiting browning.