CN101433300B - Method for quickly preparing non-puffing low sugar fruit freeze-dry crisp pieces - Google Patents
Method for quickly preparing non-puffing low sugar fruit freeze-dry crisp pieces Download PDFInfo
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- CN101433300B CN101433300B CN2008102444016A CN200810244401A CN101433300B CN 101433300 B CN101433300 B CN 101433300B CN 2008102444016 A CN2008102444016 A CN 2008102444016A CN 200810244401 A CN200810244401 A CN 200810244401A CN 101433300 B CN101433300 B CN 101433300B
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Abstract
The invention discloses a method for quickly preparing non-puffed low-sugar fruit jelly crispy chips and belongs to the technical field of fruit and vegetable food processing. Fruit chips are mainly prepared by the following steps: fruit washing, peeling, pit removal, slicing, pretreatment, freezing, freezing and drying, microwave vacuum drying, hot air drying and packaging. The method adopts freezing and drying in a sublimation drying stage of the fruit chips and controls the water content of products to be 37 percent. The method adopts microwave vacuum drying till the water content of the fruit chips is 10 percent in a resolving drying stage, and then adopts hot air dying to make the terminal water content of the fruit chips less than 5 percent. Low-sugar fruits are apples, pears or peaches which have a sugar degree of between 8 and 10. As post treatment of the freezing and drying, microwave vacuum drying and hot air drying greatly reduce energy consumption. Meanwhile, compared with lyophilized products, products dried by the method have no obvious change in quality and appearance.
Description
Technical field
A kind of fast preparation method of non-puffing low sugar fruit freeze-dry crisp pieces belongs to the fruit-vegetable food processing technique field.
Background technology
Low pol fruit (pol is below 10 degree) has a lot of processing advantages, and being difficult for coking under strong drying conditions such as microwave is one of them important characteristic.In the microwave drying later stage, the fruit of high pol very easily absorbs microwave and burnt the paste takes place, and the fruit of low pol is not easy then that this thing happens.The kind of most of apple, pears, peach has lower pol, as: red fuji apple, Dangshan pear, No. 5 yellow peaches of golden child, No. 19 Huang Tao of golden child etc.
The fruit slice of freeze-drying method gained can farthest keep original volume, and shape remains unchanged, and the nutritional labeling loss of volatile component and heated denaturalization is few in the food, and the original product mass-energy of food is kept to greatest extent.Freezing dry process is divided into the lyophilization stage and resolves drying stage, and the lyophilization stage mainly removes is Free water in the product, is in conjunction with water and the parsing-desiccation stage removes.But the freezing dry process time is long, and energy consumption is big, causes the cost of freeze-dried fruit sheet higher, and price also increases.Because raw material all is common fruit, for example: apple, pears etc., the consumer is difficult to accept fruit slice as the high price of accepting Chinese medicine class freeze-drying prods, and therefore, the consumer groups of these high-quality freeze-dried fruit flake products are restricted.Micro-wave drying method has the advantage of himself, microwave has penetration capacity, can go deep into material inside, make polar molecule (for example: hydrone) thus constantly changing polarity in microwave field adds thermal material, make inside and outside the intensification simultaneously of material form whole heating, shorten drying time greatly.The condition of vacuum makes the moisture in the material evaporate under lower temperature, and for example: at pressure is under the 5KPa condition, and the boiling point of water is about 33 ℃, and the condition of hypoxemia low temperature makes the quality of material to keep.Heated-air drying is simple to operate, and output is big and cost is low, keeps lower drying means but be considered to the material nutritional labeling usually.Because the temperature of heated-air drying is higher and the time is longer relatively.But unite use with other drying mode, thereby the advantage of performance heated-air drying has very realistic meanings.
Very general to the cryodesiccated research of fruit at present, but great majority concentrate on the optimization of process conditions of freeze-drying.Bai Jie etc. (2005) study the cryodesiccated technological parameter of apple; Guo Shuguo etc. (2007) have studied the influence of apple freeze drying parameter to power consumption.Micro-wave vacuum also is used to the drying of fruit slice.P.W.Y.Sham etc. (2001) have studied and have added the influence of calcium preliminary treatment to hot wind and microwave combined dry apple flakes matter structure, use heated-air drying to make the moisture of apple flakes reduce to 50% earlier, re-use micro-wave vacuum; Ana Andres (2004) has studied the hot wind and microwave combined dry dynamics of apple piece, and hot blast and microwave act on apple simultaneously; Han Qinghua etc. (2006,2008) studied the expanded apple crisp slices of micro-wave vacuum, made the moisture of fruit slice drop to 37.5% with heated-air drying earlier, made its bone dry with the micro-wave vacuum method again, make product have expansion effect, also reached purpose of energy saving.Open foolish grade (number of patent application 200710134873.1) and disclose the microwave combined method for preparing fruits and vegetables or aquatic products leisure food of freeze-drying, this patent makes product have 1.5～2.0 expansion rate, produce dilated crisp slices, and adopt raw material not have pol control, the high pol raw material of part makes material easily absorb microwave thereby burnt paste very easily takes place that drying time wayward because moisture is considerably less in drying during near terminal point.Cui Zhengwei etc. (number of patent application 200710135505.9) disclose the Aassociation drying of preparation dehydrated vegetables and fruit, with vacuum microwave material is sloughed the water of 40%-50% earlier, finish whole dry run with freeze drying again, this method effect aspect energy-conservation is pretty good, but profile aspect, the small product size that this method drying obtains only is original 60%-70%, and tangible shrinkage is arranged.What as everyone knows, the consumer at first saw before product is bought in decision is product appearance.The present invention is a benchmark with cryodesiccated product, finishing back (moisture is about 37%) in the lyophilization stage adopts micro-wave vacuum further to handle, be about at 10% o'clock in the product water content, the air-dry dry processing of reusable heat, the product of the dry gained of this method is compared with freeze-drying prods, and outward appearance is intimate identical with shape, no expanded also pucker-free, simultaneously, comparing total energy consumption with simple vacuum freeze drying (FD) process has also reduced about 40%.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of non-puffing low sugar fruit freeze-dry crisp pieces, to reduce energy consumption and the cost in the low pol fruit slice freeze-drying process, and make the outward appearance of product and quality all very near and freeze-drying prods, thereby enlarge the consumer groups of freeze-dried fruit sheet.
Technical solution: a kind of preparation method of non-puffing low sugar fruit freeze-dry crisp pieces, the main process of fruit crisp slices processing is: with fruit cleaning, peeling, stoning, section, preliminary treatment, freeze (30 ℃, 1h), freeze drying, micro-wave vacuum, heated-air drying and packing; The lyophilization stage is adopted freeze drying, control product moisture content 37%; Adopting micro-wave vacuum to moisture is 10%, and adopting heated-air drying to make the terminal point water content of fruit slice then is below 5%; The fruit slice outward appearance that drying goes out does not have significant difference with simple freeze-drying prods;
Shape size behind the fruit slice is that 3-7mm is thick;
The lyophilization stage is adopted freeze drying, and condition is: pressure 100Pa, and cold-trap-42 ℃, heating plate adopts temperature programming, and temperature rises to 40-45 ℃ earlier from room temperature, keeps rising to 50-60 ℃ again after the 1h control product moisture content 37%.The vacuum freeze drying process should be chosen different lyophilisation condition (inventory, temperature of heating plate etc.) according to different raw materials, and pressure fixing is 100Pa, and condenser temperature is-42 ℃.Sublimation stage is dry in the freeze-drying process when finishing, and the Free water in the fruit slice is removed substantially, at this moment uses hot-air seasoning and product is carried out follow-up drying the fruit slice profile is shunk, and the product appearance that drying goes out is near lyophilisation product.
The parsing-desiccation stage is adopted micro-wave vacuum and heated-air drying, and the vacuum 0.095MPa that micro-wave vacuum adopts, microwave power are at 5-7W/g, drying time 5-12min, control product moisture content 10%; The evaporation of water temperature approximately is 33 ℃ under this vacuum, and this temperature is lower than freeze drying later stage material and is heated the temperature that the plate heating is reached, and therefore can not cause adverse effect to the material of easy heated denaturalization or decomposition in the material.
The heated-air drying wind speed is 1m/s, and temperature is 40-50 ℃, time 18-25min, and control product moisture content is below 5%.The heated-air drying temperature changes to some extent according to the difference of raw material, but wholely is lower than freeze drying later stage material and is heated the temperature that the plate heating is reached, therefore can in the material easily the material of heated denaturalization or decomposition not cause adverse effect.In addition, adopt heated-air drying can avoid the inhomogeneities in microwave drying later stage to make product appearance inconsistent at last.But can not get rid of the variation of the quality aspect that microwave may cause, so to estimate product through the measurement of some indexs.Appearance index is that (ratio of quality and volume: g/mL), the index of quality is a property material content for color and bulk density.The microwave power that adopts during micro-wave vacuum (W/g) changes to some extent according to the difference of raw material.
The low pol fruit of raw material is selected from the apple that pol is the 8-10 degree (10 degree), pears (8 degree) and peach (8 degree).
Beneficial effect of the present invention: this method is produced low pol fruit crisp slices, greatly reduces sublimation drying, has saved energy consumption, has reduced cost, and the outward appearance of product and quality and simple freeze-drying prods are much at one simultaneously.
The specific embodiment
Embodiment 1: the fast preparation method of not having expanded low pol apple crisp slices
(citric acid of 0.1% vitamin C+0.1% is with+1% CaCl through selecting, clean, remove the peel stoning, section (5mm), protecting look for red fuji apple (pol 10 degree)
2Solution is colour protecting liquid, time is 1min, protect being stirred of not stopping in the look process), gauze is removed surface moisture, freezing (30 ℃ are freezed 1h), freeze drying (pressure 100Pa, cold-trap-42 ℃, temperature of heating plate: room temperature is raised to 45 ℃ of needs 1h, keep 1h then, rise to 55 ℃ again, then keep 55 ℃ up to the end of lyophilization stage, total time is about 8.5h), (vacuum is 0.095MPa to micro-wave vacuum, and the pallet rotating speed is 5r/min, microwave power is set at 7W/g, be 5min drying time), heated-air drying (wind speed is 1m/s, and temperature is 45 ℃, and the time is about 20min).The water content of final products is lower than 5%.The outward appearance aspect, the bulk density (g/mL) of the apple flakes of simple freeze-drying is 0.21, the bulk density of the apple flakes of segmentation combined drying is 0.22; The numeric representation that color is measured with colour difference meter, the apple flakes of simple freeze-drying: the L value is 88.92, and a value is-2.57, and the b value is 21.67, the apple flakes of segmentation combined drying: the L value is 84.43, and a value is-1.56, and the b value is 20.83.The quality aspect, the Vit C contents of simple freeze-drying apple flakes is 5.81mg/100g, segmentation combined drying apple flakes Vit C contents 5.09mg/100g is with fresh apple plate shape size indifference.
Embodiment 2: the fast preparation method of not having crisp of expanded low pol pears
(citric acid of 0.1% vitamin C+0.1% is with+1% CaCl through selecting, clean, remove the peel stoning, section (3mm), protecting look for Dangshan pear (pol 8 degree)
2Solution is colour protecting liquid, time is 1min, protect being stirred of not stopping in the look process), gauze is removed surface moisture, freezing (30 ℃ are freezed 1h), freeze drying (pressure 100Pa, cold-trap-42 ℃, temperature of heating plate: room temperature is raised to 40 ℃ of needs 0.5h, keep 1h then, rise to 50 ℃ again, then keep 50 ℃ up to the end of lyophilization stage, total time is about 10h), (vacuum is 0.095MPa to micro-wave vacuum, and the pallet rotating speed is 5r/min, microwave power is set at 5W/g, be 12min drying time), heated-air drying (wind speed is 1m/s, and temperature is 40 ℃, and the time is about 25min).The water content of final products is lower than 5%.The outward appearance aspect, the bulk density of the pears sheet of simple freeze-drying is 0.18, the pears sheet volume density of segmentation combined drying is 0.20; The aberration aspect, the pears sheet of simple freeze-drying: the L value is 49.57, and a value is-1.04, and the b value is 8.27, the pears sheet of segmentation combined drying: the L value is 42.66, and a value is-0.75, and the b value is 9.89.The quality aspect, the pears sheet total phenol content of simple freeze-drying is the 2.87mg/g dry, the pears sheet total phenol content of segmentation combined drying is the 2.56mg/g dry, with bright pears plate shape size indifference.
Embodiment 3: the fast preparation method of not having crisp of expanded low pol peach
No. 5 yellow peaches of golden child (pol 8 degree) are through selecting, the peeling stoning, section (7mm), (citric acid solution of 0.1% vitamin C+0.1% is a colour protecting liquid to protect look, time is 1min), gauze is removed surface moisture, freezing (30 ℃ are freezed 1h), freeze drying (pressure 100Pa, cold-trap-42 ℃, temperature of heating plate: room temperature is raised to 45 ℃ of needs 1h, keep 1h then, rise to 60 ℃ again, then keep 60 ℃ to finish up to the lyophilization stage, total time is about 9.5h), (vacuum is 0.095MPa to micro-wave vacuum, the pallet rotating speed is 5r/min, microwave power is set at 7W/g, be 6min drying time), (wind speed is 1m/s to heated-air drying, temperature is 50 ℃, and the time is about 18min).The water content of final products is lower than 5%.The outward appearance aspect, the bulk density of the peach sheet of simple freeze-drying is 0.20, the peach sheet volume density of segmentation combined drying is 0.21; Quality aspect, combined drying peach sheet Mineral Elements in Jadeite Shellfish are not compared with freeze-drying peach sheet and are reduced.The vitamin A content of freeze-drying peach sheet is 3.44 μ g/g dries, and the vitamin A content of combined drying peach sheet is 3.07 μ g/g dries.The Vit C contents of freeze-drying peach sheet is the 0.25mg/g dry, and the Vit C contents of combined drying peach sheet is the 0.21mg/g dry, with bright peach plate shape size indifference.
Claims (2)
1. the preparation method of a non-puffing low sugar fruit freeze-dry crisp pieces, the main process of fruit crisp slices processing is: with fruit cleaning, peeling, stoning, section, preliminary treatment, freeze, freeze drying, micro-wave vacuum, heated-air drying and packing; It is characterized in that the employing freeze drying of lyophilization stage, control product moisture content 37%; Adopting micro-wave vacuum to moisture is 10%, and adopting heated-air drying to make the terminal point water content of fruit slice then is below 5%; The fruit slice outward appearance that drying goes out does not have significant difference with simple freeze-drying prods;
Shape size behind the fruit slice is that 3-7mm is thick;
The lyophilization stage is adopted freeze drying, and condition is: pressure 100Pa, and cold-trap-42 ℃, heating plate adopts temperature programming, and temperature rises to 40-45 ℃ earlier from room temperature, keeps rising to 50-60 ℃ again after the 1h control product moisture content 37%;
The parsing-desiccation stage is adopted micro-wave vacuum and heated-air drying, and the vacuum 0.095MPa that micro-wave vacuum adopts, microwave power are at 5-7W/g, drying time 5-12min, control product moisture content 10%;
The heated-air drying wind speed is 1m/s, and temperature is 40-50 ℃, time 18-25min, and control product moisture content is below 5%;
The fruit that described low pol fruit is pol 8-10 degree.
2. method according to claim 1 is characterized in that the low pol fruit of raw material is selected from apple, pears and the peach that pol is the 8-10 degree.
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Cited By (1)
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| WO2015083182A3 (en) * | 2013-11-03 | 2015-07-30 | Tidke Vaibhav | A process for drying fresh produce so as to retain natural colour and active ingredients |
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| CN112075610A (en) * | 2020-09-16 | 2020-12-15 | 江苏省农业科学院 | Preparation method for regulating and controlling gingko texture by cold-hot combined drying |
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