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1. 发明申请

WO2011002321A2 JERUSALEM ARTICHOKE (TOPINAMBUR) CHIPS AND METHOD OF PRODUCTION OF JERUSALEM ARTICHOKE (TOPINAMBUR) CHIPS 审中-公开
标题翻译： JERUSALEM ARTICHOKE（TOPINAMBUR）芯片和生产耶路撒冷ARTICHOKE（TOPINAMBUR）芯片的方法
公开(公告)号：WO2011002321A2
公开(公告)日：2011-01-06
申请号：PCT/PL2010/000053
申请日：2010-06-25
申请人： FIRMA PRODUKCYJNO-HANDLOWA "PAULA" SP. Z O.O. SPÓŁKA KOMANDYTOWA , RADAŚ, Adam
发明人： RADAŚ, Adam
IPC分类号： A23L1/164
CPC分类号： A23L27/14 , A23L7/117 , A23L19/10
摘要： This invention relates to Jerusalem artichoke (topinambur chips) and method of production of Jerusalem artichoke (topinambur) chips. Topinambur chips comprise a product in form of dried topinambur slices up to 3 mm thick, containing up to 7 % of water and natural flavour additives in about of 1 % - 30 % of product weight. The tissue of dried topinambur slices is aerated by air bubbles increasing volume of the product, and slices surface is covered with smaller and/or bigger bubbles. The method of chips production implies that topinambur tubers are weighted, cleaned, rinsed with water and washed by brush washer, and washed tubers are sorted and narrow root pieces are removed, afterwards tubers are cut with cutting machine into slices from 0,5 to 12 mm thick. Cut topinambur slices are blanched. After blanching process slices are cooled with cold stream of water. After that slices are preliminary dried, while pre-drying implies drying at the temperature 80 - 100 °C within 50-90 minutes, up to obtain moisture from 15 to 40 % together with air cooling at the temperature approx. 15 °C. After blanching process, topinambur slices are soaked in solution of garlic additive for 5 - 30 minutes. Then pre-dried slices are aerated by rapid water evaporation, which cause appearance of characteristic smaller and/or bigger bubbles, increasing volume of the product, while aeration is conducted in microwave-vacuum dryer during 2 - 10 minutes, at the pressure 15 - 70 hPa and provided microwave power 10 - 100 kW; after that slices are finally dried at the temperature 40 - 70 °C within 1 - 4 hours, to obtain moisture below 7 % with crispy texture at the same time; dried slices are sieved and packed.
摘要翻译：本发明涉及菊芋（topinambur芯片）和生产菊芋（topinambur）芯片的方法。 Topinambur芯片包含干燥topinambur切片形式的产品，厚达3毫米，其中含有高达7％的水和天然香料添加剂，约占产品重量的1％至30％。干燥的topinambur切片的组织通过增加产品体积的气泡充气，并且切片表面覆盖有更小和/或更大的气泡。芯片生产的方法意味着topinambur块茎被称重，清洗，用水冲洗并用洗衣机清洗，并且洗涤的块茎被分选并且移除狭窄的根块，然后用切割机将块茎切成0.5至12片毫米厚。削减topinambur切片变白。烫漂后，切片用冷水流冷却。在预先干燥片之后，预干燥意味着在50-90分钟内在80-100℃的温度下干燥，直到获得15-40％的水分和空气冷却， 15℃。热烫过程后，将topinambur切片浸泡在大蒜添加剂溶液中5-30分钟。然后预干燥的切片通过快速水蒸发进行充气，这引起特征性较小和/或较大气泡的出现，增加产品的体积，同时在微波 - 真空干燥器中进行2-10分钟的曝气， 70hPa并提供10-100kW的微波功率; 最后在40-70℃的温度范围内在1-4小时内干燥切片，以同时获得低于7％的具有松脆质地的水分; 干片被筛分和包装。

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