CN101438731B - Quick-freezing processing method for fresh-keeping of orange slices - Google Patents
Quick-freezing processing method for fresh-keeping of orange slices Download PDFInfo
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- CN101438731B CN101438731B CN2008101075828A CN200810107582A CN101438731B CN 101438731 B CN101438731 B CN 101438731B CN 2008101075828 A CN2008101075828 A CN 2008101075828A CN 200810107582 A CN200810107582 A CN 200810107582A CN 101438731 B CN101438731 B CN 101438731B
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Abstract
The invention discloses a quick-freezing processing method used for keeping orange sections fresh. The method comprises the following steps: the organs are sorted firstly, blanched with boiled water, cooled and peeled and divided into a plurality of sections for standby application; the orange sections are put in a quick-freezing device, the central temperature of the orange sections is reduced to a temperature of minus 20 to minus 60 DEG C by adjusting the quick-freezing temperature and the quick-freezing time of the quick-freezing device, and then the orange sections are discharged; and the orange sections after quick-freezing treatment are stored in a refrigerated warehouse under the conditions of a temperature of minus 20 to minus 60 DEG C and a relative humidity of 80 to 95 percent, the temperature and the humidity in the refrigerated warehouse are maintained stable, and the quick-freezing treatment is finished. The quick-freezing processing method has the advantages of high production efficiency, stable product quality, high security, small influence to the flavor and color of the oranges, convenient application and no pollution to the environment.
Description
Technical field
The present invention relates to a kind of processing method of fruit freshness preserving, relate in particular to a kind of Technique of Speed Freezing of utilizing fruit is carried out fresh-keeping processing method.
Background technology
Oranges and tangerines are the big fruit of the first in the world, and 2007 annual productions have reached 1.08 hundred million tons, are the third-largest international trade agricultural product that are only second to wheat and corn.171.4 ten thousand hectares of China's oranges and tangerines cultivated areas in 2007 occupy first place in the world, and 1,900 ten thousand tons of output occupy the second place of the world.What China's oranges and tangerines were used to process accounts for 10%, and world average level has reached 40%, and the U.S. accounts for 84% and 71% of total output respectively with the oranges and tangerines processing capacity of Brazil.The oranges and tangerines can is the leading products of mandarine processing, accounts for 60% of international market, is China's oranges and tangerines industry the most competitive product in the international market.Orange blossom becomes one of most popular in the world, that volume of trade is maximum fruit juice product because of its graceful color and luster, abundant nutrition, pleasant taste and fragrance, has approximately occupied the fruit juice market in the world 2/3.
Yet world's oranges and tangerines raw material supply was 9 months, and China's citrusfruit is ripe in 11～December more than 70%, and adding the duration only has 2～3 months.In addition, owing to receive the restriction of technology, appointed condition, the annual proportion of goods damageds are greatly about about 25% in results, storage, transportation for mandarine.These negative factors (particularly supply of raw material) are seriously restricting continuing, developing in a healthy way of mandarine industry.
The prolongation supply of raw material phase can be taked the fresh-keeping method of oranges and tangerines.At present, the oranges and tangerines fresh-retaining preserving mainly contains fresh preservation with branches, ozone fresh-keeping, pine needle is fresh-keeping, plant ash is fresh-keeping, tangerine rotten fresh-keeping only, biogas is fresh-keeping, self-control antistaling agent etc.These traditional preservation method fresh-keeping effects are not very desirable, length can only arrive next year 3, April, and bad fruit is more; In addition,, and be prone to have residual, also can pollute environment simultaneously because the use of some chemical reagent is unfavorable for keeping the natural flavour mountaineous of oranges and tangerines.
For oranges and tangerines can processing industry, normally when oranges and tangerines go on the market, it directly is processed into can, and is housed in the large iron tank, carry out packing, listing again.The oranges and tangerines can of this iron flask storage is easy to generate white point, metallic taste is arranged, and iron flask is prone to oxidation and takes up room, and storage time is shorter relatively.
Summary of the invention
The technical problem that the present invention will solve is the deficiency that overcomes prior art, and the processing method for quick-freezing that is used for fresh-keeping of orange slices of a kind of production efficiency height, constant product quality, safe, little to the influence of citrus flavors color and luster, convenient in application and environmentally safe is provided.
For solving the problems of the technologies described above, the present invention proposes a kind of processing method for quick-freezing that is used for fresh-keeping of orange slices, specifically may further comprise the steps:
(1) freeze preceding preliminary treatment: choose oranges and tangerines earlier, use the boiling water blanching, subsequent use behind cooling and the peeling distinguish;
(2) quick-frozen is handled: pretreated tangerine lobe places quick-freezing plant before will freezing, discharging when chien shih tangerine lobe central temperature drops to-20 ℃～-16 ℃ when quick freezing temperature through regulating quick-freezing plant and quick-frozen;
(3) cold storage: it be that-20 ℃～-16 ℃, relative humidity are in 80%～95% the freezer, to keep stablizing of storehouse temperature and humidity that the tangerine lobe after quick-frozen handled is housed in temperature, and quick-frozen disposes.
In the quick-frozen processing procedure of technique scheme, quick freezing temperature should be controlled at-30 ℃～-40 ℃, and the time of quick-frozen meanwhile should be controlled at 10～30min, so that do not damage the microstructure of tangerine lobe when reaching above-mentioned tangerine lobe central temperature as far as possible.
Tangerine lobe available stream water thawing technology after quick-frozen processed of the present invention is thawed, and is about to tangerine lobe after the cold storage with the processing of thawing of 5 ℃～15 ℃ flowing water, and this not only can realize thawing of tangerine lobe rapidly, and the technology cost is less.Tangerine lobe after cold storage is to add man-hour as the oranges and tangerines can, thaws to tangerine lobe surface with flowing water that ice crystal melts and tangerine lobe central temperature reaches-1～1 ℃, accomplishes to thaw that (general thawing time should be controlled at 5～10min); Tangerine lobe after cold storage is to add man-hour as orange juice, thaws to tangerine lobe surface with flowing water that ice crystal melts and tangerine lobe central temperature reaches 0 ℃～5 ℃, accomplishes to thaw that (general thawing time should be controlled at 7～18min).
Compared with prior art; The present invention comes the advantage of fresh-keeping phase tangerine to be with the method for quick-frozen: (1) is easy to storage: the tangerine lobe through the inventive method storage still can keep excellent flavor and nutritional quality later in 12 months in quick-frozen; Enterprise is under the situation that does not have fresh oranges and tangerines supply like this; Still can utilize the tangerine lobe of cold storage to carry out production and processing; Realize whole year production, thereby overcome raw material too short limitation campaign in the oranges and tangerines process, the problem of oranges and tangerines processing idleness of equipment overlong time also is readily solved; (2) method of the present invention can keep good local flavor of oranges and tangerines and nutritive value: through quick-frozen tangerine lobe temperature is reduced to-20 ℃～-16 ℃; The vital movement of oranges and tangerines is suppressed; Consumption to nutritional labeling reduces; And digestive enzyme can farthest have been protected the nutritional quality of oranges and tangerines at inactivation under the low temperature environment; (3) health environment-friendly: need not add any chemical reagent in quick-frozen, cold storage and the course of defrosting, can farthest keep the original local flavor of oranges and tangerines, and can guarantee the safety and sanitation of converted products, reduce environmental pollution; Be easy to generate white point when having solved the iron flask storage, metallic taste is arranged, iron flask is prone to problems such as oxidation; (4) because quick-frozen-thawing technique of the present invention causes pectic substance decomposition to a certain degree; Oranges and tangerines tangerine lobe quality is softening relatively; When being used to make the oranges and tangerines can, remove the employed soda acid consumption of capsule clothing and obviously reduce, reduced acidic and alkaline waste water processing cost and environmental pollution; When being used to produce orange juice, can reduce the difficulty of squeezing the juice, improve crushing juice rate; (5) energy consumption low, need not big warehouse: quick-frozen food is lower by about 30% than tinned food energy consumption, and compares with iron flask storage, need not big warehouse, with producing with pin.
The specific embodiment
Embodiment 1:
A kind of processing method for quick-freezing that is used for fresh-keeping of orange slices may further comprise the steps:
(1) freeze preceding preliminary treatment: select the citrus reticulata 50kg fresh, that maturity is good, with cooling behind the boiling water blanching 30s and peeling distinguish, select lobe shape good, organize full tangerine lobe subsequent use;
(2) quick-frozen is handled: pretreated tangerine lobe places quick-freezing plant (can buy from market) before will freezing, and regulates quick freezing temperature to-35 ℃, and regulating the line speed control quick-frozen time is 10min, discharging when tangerine lobe central temperature drops to-18 ℃;
(3) cold storage: the tangerine lobe after quick-frozen handled is packed, and is housed in temperature then and for-18 ℃, relative humidity is in 90% the freezer, keeps stable temperature and relative humidity, and quick-frozen disposes.
When making the oranges and tangerines can with the tangerine lobe after the above-mentioned quick-frozen processing, at first with the tangerine lobe after the quick-frozen processing with the processing of thawing of 15 ℃ flowing water, tangerine lobe central temperature reaches-1 ℃ behind the 5min that thaws, the deliquescing of tangerine lobe gets into follow-up excystation clothing treatment process again.
Embodiment 2:
A kind of processing method for quick-freezing that is used for fresh-keeping of orange slices specifically may further comprise the steps:
(1) freeze preceding preliminary treatment: select the fork mandarin orange 50kg fresh, that maturity is good, remove the peel distinguish after in boiling water, scalding 32s, select lobe shape good, organize full tangerine lobe subsequent use;
(2) quick-frozen is handled: pretreated tangerine lobe places quick-freezing plant before will freezing, and regulates quick freezing temperature to-30 ℃, and regulating the line speed control quick-frozen time is 25min, discharging when tangerine lobe central temperature drops to-20 ℃;
(3) cold storage: it is in 80% the freezer, to keep stable temperature and relative humidity for-20 ℃, relative humidity that the tangerine lobe after quick-frozen handled is housed in temperature, and quick-frozen disposes.
When making orange juice with the tangerine lobe after the above-mentioned quick-frozen processing, at first with the tangerine lobe after the quick-frozen processing with the processing of thawing of 10 ℃ flowing water, tangerine lobe central temperature reaches 5 ℃ behind the 15min that thaws, the complete deliquescing of tangerine lobe gets into the follow-up operation of squeezing the juice again.
Embodiment 3:
A kind of processing method for quick-freezing that is used for fresh-keeping of orange slices specifically may further comprise the steps:
(1) Frozen pretreatment: Choose fresh, good maturity citrus 50kg, blanched in boiling water, peeled 32s split, pick petal-shaped well organized and full of orange petals spare;
(2) quick-frozen is handled: pretreated tangerine lobe places quick-freezing plant before will freezing, and regulates quick freezing temperature to-40 ℃, and regulating the line speed control quick-frozen time is 10min, discharging when tangerine lobe central temperature drops to-16 ℃;
(3) cold storage: it is in 95% the freezer, to keep stable temperature and relative humidity for-16 ℃, relative humidity that the tangerine lobe after quick-frozen handled is housed in temperature, and quick-frozen disposes.
When making orange juice with the tangerine lobe after the above-mentioned quick-frozen processing, at first with the tangerine lobe after the quick-frozen processing with the processing of thawing of 5 ℃ flowing water, tangerine lobe central temperature reaches 0 ℃ behind the 18min that thaws, the complete deliquescing of tangerine lobe gets into the follow-up operation of squeezing the juice again.
Claims (1)
1. processing method for quick-freezing that is used for fresh-keeping of orange slices may further comprise the steps:
(1) freeze preceding preliminary treatment: choose oranges and tangerines earlier, use the boiling water blanching, subsequent use behind cooling and the peeling distinguish;
(2) quick-frozen is handled: pretreated tangerine lobe places quick-freezing plant before will freezing, discharging when chien shih tangerine lobe central temperature drops to-20 ℃～-16 ℃ when quick freezing temperature through regulating quick-freezing plant and quick-frozen; Said quick freezing temperature is controlled at-30 ℃～-40 ℃, and the quick-frozen time is controlled at 10～30min;
(3) cold storage: it be that-20 ℃～-16 ℃, relative humidity are in 80%～95% the freezer, to keep stablizing of storehouse temperature and humidity that the tangerine lobe after quick-frozen handled is housed in temperature, and quick-frozen disposes;
(4) the tangerine lobe after cold storage is to add man-hour as the oranges and tangerines can, reaches-1 ℃～1 ℃ with thaw to tangerine lobe surface ice crystal thawing and tangerine lobe central temperature of 5 ℃～15 ℃ flowing water, and the time that flowing water thaws is 5～10min, and completion is thawed; Tangerine lobe after cold storage is to add man-hour as orange juice, reaches 0 ℃～5 ℃ with thaw to tangerine lobe surface ice crystal thawing and tangerine lobe central temperature of 5 ℃～15 ℃ flowing water, and the time that flowing water thaws is 7～18min, and completion is thawed.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008101075828A CN101438731B (en) | 2008-12-25 | 2008-12-25 | Quick-freezing processing method for fresh-keeping of orange slices |
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| CN2008101075828A CN101438731B (en) | 2008-12-25 | 2008-12-25 | Quick-freezing processing method for fresh-keeping of orange slices |
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| CN101438731A CN101438731A (en) | 2009-05-27 |
| CN101438731B true CN101438731B (en) | 2012-07-04 |
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| CN102812989A (en) * | 2012-08-12 | 2012-12-12 | 辣妹子食品股份有限公司 | Citrus quick-freezing fresh-keeping method |
| CN110089703A (en) * | 2019-05-24 | 2019-08-06 | 莱阳海特尔食品有限公司 | A kind of quick-frozen tea-drinking fruit packet and its preparation process |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1698444A (en) * | 2004-05-18 | 2005-11-23 | 宁波宝鱼食品有限公司 | Soft citrus can and production technique thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1698444A (en) * | 2004-05-18 | 2005-11-23 | 宁波宝鱼食品有限公司 | Soft citrus can and production technique thereof |
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