公开(公告)号：US4341803A

公开(公告)日：1982-07-27

申请号：US231911

申请日：1981-02-05

申请人： Daikichi Koshida ,  Ko Sigisawa ,  Junji Majima ,  Ryuichi Hattori

发明人： Daikichi Koshida ,  Ko Sigisawa ,  Junji Majima ,  Ryuichi Hattori

IPC分类号： A23B7/01 ,  A23B7/02 ,  A23B7/024 ,  A23B7/08 ,  A23B7/12

CPC分类号： A23B7/01 ,  A23B7/02 ,  A23B7/024

摘要： A method for producing dry fruit chips in which starting fruit chips having an adjusted water soluble sugar concentration are freeze-dried to reduce the moisture content to a predetermined moisture content range, the freeze-dried fruit chips are microwave-dried to further reduce the moisture content to a second predetermined range and the microwave-dried fruit chips are vacuum-dried to still further reduce the moisture content to a range suitable for ready eating as snack fruit.

摘要翻译： 制备干果芯的方法，其中将具有调节的水溶性糖浓度的起始水果切片冷冻干燥以将水分含量降低到预定的含水量范围，将干冻果实芯片进行微波干燥以进一步降低水分 含量达到第二预定范围，并且将微波干果果实真空干燥，以进一步将含水量降低至适合作为快餐果实即食的范围。