CN101480213B - Technique for processing conserved blueberry fruit - Google Patents
Technique for processing conserved blueberry fruit Download PDFInfo
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Abstract
The invention discloses a processing technology of blue berry preserves, which comprises the sequential processing steps of blue berry selection, peeling, hardening and color protection, rinsing, sugar permeability, dryness and packaging into products, wherein the sugar permeability processing follows microwave treatment, and the dryness processing sequentially comprises primary microwave dryness, tempering and secondary hot air dryness. The invention uses Shuanghua plums as material to be processed into the blue berry preserves. After a dryness process is developed to be a rapid dryness process and a slow dryness process, a dryness technology of microwave dryness, tempering and hot air dryness is developed so as to improve the dryness speed of the preserves, obtain preserve products with uniform moisture, prolong the shelf life and realize the high quality of the preserve products. Due to the adoption of the processing technology of primary microwave treatment and secondary sugar permeability, the sugar permeability time is effectively shortened, the propagation of microorganisms is controlled and serious problems on safety production, such as over proof food additives, and the like are solved.
Description
Technical field
The present invention relates to a kind of processing technology of candied fruit, especially the processing technology of reference and candied fruit.
Background technology
From the sampling result of candied fruit series products in recent years; The candied product ubiquity quality problems of China; Wherein the amount of transfiniting uses problems such as food additives, microbiological indicator exceed standard, sulfur dioxide is defective, lead content exceeds standard all relatively more serious, has influenced reputation of the sector and further development.Simultaneously, the candied fruit production technology of China is relatively backward for a long time, and the degree of mechanization, automation is not high, and standardization is universal not enough.Processing technology is main with extensive, manual mode all, and appointed condition is simple and crude relatively.Often occur oozing sugared overlong time, cause microorganism to breed in a large number; Some manufacturer uses anticorrisive agent in a large number for suppressing the breeding of microorganism, has seriously damaged health; And drying process is undesirable, is prone to uneven drying and spares, and problems such as the burnt paste of product make the hygienic quality of candied fruit all can not get effective raising for a long time, do not meet modern food and make requirement.
Summary of the invention
To the defective that exists in the prior art, the present invention provides the processing technology of the candied fruit after a kind of the improvement, has improved the preserved fruit rate of drying, has obtained the uniform candied fruit goods of moisture, extends the shelf life, and has realized the high-quality of candied fruit goods; This technology also shortens the sugar time of oozing effectively, controls microbial reproduction, solves great safety in production problems such as food additives exceed standard; Realize the automatic continuous production of candied fruit industry.
For realizing above-mentioned purpose, technical scheme of the present invention is:
The processing technology of candied fruit; Its procedure of processing in regular turn for select materials, beat skin, harden and protect look, rinsing, ooze sugar, drying, packed products; It is characterized in that: this candied fruit raw material adopts two magnificent Lee; The described sugar that oozes is processed for the sugar that oozes after the microwave treatment, and dry processing includes microwave primary drying, tempering, hot blast redrying in regular turn;
Describedly ooze sugared procedure of processing and be:
1. microwave treatment: at microwave specific power >=1.0kw/kg, microwave treatment time >=3min under the condition of sugar concentration >=22 ° Brix, oozes the microwave treatment before the sugar with two Hua Liguo bases;
2. ooze sugar: weigh two Hua Liguo bases that microwave treatment is crossed; The sugar that adds two Hua Liguo base weight 14% then carries out sugaring; The two Hua Liguo base one deck sugar of one deck carry out sugaring, treat can pick up two Hua Liguo bases after the brilliant dissolving of sugar, the liquid glucose that obtains after the brilliant dissolving of sugar is carried out heated and boiled be concentrated into sugar concentration and reach 50%; And then carrying out sugaring, repeatable operation to sugar concentration reaches 60%;
Described dry procedure of processing is:
1. microwave primary drying: will ooze two Hua Liguo bases that sugar handled and under the condition of microwave specific power 3.0kw/kg, be dried to the dry that moisture content reaches 0.49kg water/kg;
2. tempering: the two Hua Liguo bases behind the microwave primary drying are deposited in together retention time 1.3h-1.5h;
3. hot blast redrying: become moisture content to reach the dry of 0.35kg water/kg with 60 ℃ heated-air drying two Hua Liguo bases of tempering.
The usefulness of technique scheme is:
The present invention is with two Hua Liwei raw material processing candied fruits; Working out that dry run shows as rapid draing and after dry at a slow speed two stages; Develop the drying process of microwave drying-tempering-heated-air drying, improved the preserved fruit rate of drying, obtained the uniform preserved fruit goods of moisture; Extend the shelf life, realized the high-quality of preserved fruit goods.And ooze the processing technology of sugar after the employing microwave treatment again, shorten the sugar time of oozing effectively, control microbial reproduction, solve great safety in production problems such as food additives exceed standard.
Description of drawings:
Fig. 1 is the chart of microwave specific power to the influence of oozing sugared effect;
Fig. 2 is the chart of microwave treatment time to the influence of oozing sugared effect;
Fig. 3 is the chart of sugar concentration to the influence of oozing sugared effect;
Fig. 4 is the heated-air drying characteristic curve diagram;
Fig. 5 is the heated-air drying performance diagram;
Fig. 6 is the drying curve figure of the two Hua Liguo bases of heated-air drying under the different temperatures;
Fig. 7 is the curve of drying speed figure of the two Hua Liguo bases of heated-air drying under the different temperatures;
Fig. 8 is the drying curve figure of the two Hua Liguo bases of microwave drying;
Fig. 9 is the curve of drying speed figure of the two Hua Liguo bases of microwave drying;
Figure 10 is the drying curve figure of the dry two Hua Liguo bases of different microwave specific powers;
Figure 11 is the curve of drying speed figure of the dry two Hua Liguo bases of different microwave specific powers.
The specific embodiment
The concrete steps of the processing technology of candied fruit of the present invention are:
1. select materials: adopt eight fens two magnificent Lee of ripe blue plum raw material, specification is more than 3.5 centimeters, and the complete annesl of crust, breaks fruit, insect pest, too soft raw material at no decayed fruit;
2. beat skin: after the running water flushing, in 0.5%NaOH, 90 ℃ of water, scald 15-20min, also firmly wipe pericarp with cold water flush then;
3. sclerosis and protect look: with 0.5% calcium chloride solution immersion 0.5h-1h;
4. rinsing: harden and protect behind the look,, pull out then and drain away the water, drop in 85 ℃ of hot water and keep 5min, move in the clear water rinsing again 3-4 time to remove raffinate with clear water rinsing 3～4 times;
5. microwave treatment: at microwave specific power 1.0kw/kg, microwave treatment time 3min under the condition of 22 ° of Brix of sugar concentration, adopts the microwave treatment fresh fruit to strengthen and soaks sugared technology;
6. ooze sugar: weigh blue plum; Add 14% heavy sugar of fruit base then and carry out sugaring, two Hua Liguo base amounts answer one deck fruit base one deck sugar to carry out sugaring for a long time, treat can pick up two Hua Liguo bases after the brilliant dissolving of sugar; The liquid glucose that obtains after the brilliant dissolving of sugar is carried out heated and boiled to be concentrated; Make sugar concentration reach 50%, and then carry out sugaring, so repeatedly once.Carry out the candy sugar system terminal point that makes liquid glucose reach at 60% o'clock can to reach at last again;
7. microwave primary drying: reach 0.49kg water/kg dry (the wet basis moisture content is 33%) with dry two Hua Liguo base to the moisture content of microwave specific power 3.0kw/kg;
8. tempering: tempering is a microwave in advance after the dehydration, and two Hua Liguo bases are deposited in together and keep 1.3h-1.5h, makes fruit base internal moisture reach uniformity;
9. hot blast redrying: reach 0.35kg water/kg dry (wet basis moisture content 26%) with 60 ℃ of heated-air dryings to whole moisture content;
10. packed products: the candied fruit after drying or drying can be packed, the most handy packing that vacuumizes, and the shelf-life can reach 10 months.
Just combine research and development process of oozing sugar and dry technology of the present invention to specify the present invention at present.
Microwave is meant that frequency is the electromagnetic wave between the 300MHz-300000MHz (being equivalent to wavelength 1mm-1m).In the industry heating, allow to use two frequency: 915MHz and 2450MHz.Because microwave provides the particularity of form of energy and efficient, energy-conservation, makes its application in food industry increasingly extensive.Microwave mainly contains heating using microwave dehydration and microwave disinfection in Application in Food Industry.Microwave dehydration belongs to the medium thermal dehydration, and the dehydration medium is by molecular composition, and hydrone is made up of two positively charged hydrogen ions and an electronegative oxonium ion; Asymmetric because of ion distribution; So hydrone has polarity, when running into External Electrical Field, molecule has along the trend of external electric field orientations; External electric field is changed direction, and hydrone also can commutate thereupon.Electric field commutates fast, and electronics is swing fast then.Because the original warm-up movement of molecule, and the interaction between adjacent molecule can produce the effect that is similar to friction; Part energy is converted into the mixed and disorderly energy of thermal motion of molecule as a result; And show with the form of heat, the temperature of moisture also increases like this, causes the vaporization evaporation.
The newest research results of external relevant microwave theory shows; In the microwave drying dehydration, because the quick conversion of microwave energy can promote the moisture rapid evaporation; Meanwhile because the moisture rapid evaporation produces bigger bloated tension; Thereby cause breaking of cell membrane, can effectively reduce the evaporation resistance of moisture thus, improve dewatering efficiency; Breaking of cell membrane also can cause the inactivation of microorganism in addition.
Can know from above microwave action Mechanism analysis; Reasonably use the different effects of microwave; In conjunction with traditional fresh fruit processing preserved fruit technology, and carry out technological innovation and technological innovation, can effectively utilize and improve the technology and the product quality level of fresh fruit processing preserved fruit.
Utilize fresh fruit processing preserved fruit to exist to ooze sugared speed slow to current, the natural drying cycle is long, receives problems such as climatic effect is big, and this project makes full use of microwave technology, starts with from oozing aspects such as sugar, dehydration, improves the quality of preserved fruit goods comprehensively.
1. sugared technology is soaked in the reinforcement of microwave treatment fresh fruit
1.1 materials and methods
1.1.1 test material
Two magnificent Lee of blue plum raw material: adopts eight fens ripe two magnificent Lee, specification is more than 3.5 centimeters, and the complete annesl of crust, breaks fruit, insect pest, too soft raw material at no decayed fruit.
1.1.2 capital equipment and reagent
Micro-wave oven: Glanz Electrical Appliances Co., Ltd produces, model: WD800CTL23-K4, frequency: 2450MHz, power: 136W-800W.
1.1.3 research method
(1) raw material is handled: after two Hua Liyong water purification flushings, be dipped in about 1min in 5% the saline solution, take out the back and remove the peel, and rinse well with water purification.
(2) microwave treatment: will after pretreated pair of Hua Liguo base carry out certain microwave treatment, immerse and ooze the sugar processing in the liquid glucose, sampling is at regular intervals once measured the sugared content in its tissue.And with no microwave treatment as blank.
(3) saccharinity determining: the residual liquid glucose of sample surfaces that will soak after the sugar is cleaned with clear water, drains weighing, changes in the 250mL volumetric flask after grinding to form homogenate; Add the 5mL concentrated hydrochloric acid, shake up, the water-bath of volumetric flask being put into 68 ℃-70 ℃ is incubated 10min; Being cooled to rapidly after the taking-up below 30 ℃, is indicator with phenolphthalein, adds the sodium hydroxide solution neutralization; With the water constant volume, filter subsequent use.Measure sugared content with Lan-Ai Nongfa.
2. microwave treatment is to oozing the influence of sugared effect
2.1 microwave intensity is to oozing the influence of sugared effect
The initial sugar content of Lan Mei is 5.6%, and sugar concentration is 22 ° of Brix, and microwave treatment time is 1min.
Different microwave intensity (specific power) is to oozing sugared velocity effect chart as shown in Figure 1.The sugar that oozes when having expressed blank among the figure changes, and sugar content change curve behind the different microwave specific powers processing fruit base.
Chart from Fig. 1 is found out, can obviously increase the sugared speed of oozing through microwave treatment than blank, and along with the increase of microwave intensity, oozing sugared speed also increases; On the other hand, microwave treatment can improve the sugared ability of oozing of blue plum, and along with the increase of microwave intensity, and Lan Mei's oozes the corresponding increase of sugared ability.This be because; When adopting stronger microwave intensity,, make the moisture rapid evaporation because the high penetration capacity of microwave and the energy of internal moisture increase sharply; Because the restriction of cell membrane; Vaporize the fast power of the outside bulging that produces of moisture is broken thereby cell membrane is received to a certain degree, oozes sugared ability and increases thereby quickened to ooze sugared speed and made.
2.2 microwave treatment time is to oozing the influence of sugared effect
The initial sugar content of Lan Mei is 5.6%, and sugar concentration is 22 ° of Brix, and microwave treatment intensity is 0.75kw/kg.
Different microwave treatment times is as shown in Figure 2 to oozing sugared velocity effect.The sugar that oozes when having expressed blank among the figure changes, and different microwave treatment time is to the change curve of blue plum sugar content.As can be seen from Figure 2, when a sugar concentration and microwave intensity (specific power) timing, along with the increase of microwave treatment time, oozing sugared speed and oozing sugared ability all increases.This is the increase owing to the microwave treatment ability, has increased the evaporation intensity of moisture, has also increased breaking of cell membrane, and the resistance that breaking of cell membrane reduced the liquid glucose infiltration has improved and oozed sugared speed; And open relatively organizer has also increased the carrying capacity to sugar.
2.3 sugar concentration is to oozing the influence of sugared effect
The initial sugar content of Lan Mei is 5.6%, and microwave treatment intensity is 0.75kw/kg, and microwave treatment time is 2min.
It is as shown in Figure 3 that different sugar concentrations oozes sugared velocity effect to blue plum.The sugar that oozes when having expressed blank among the figure changes, and different sugar concentration oozes sugared Effect on Performance to blue plum.
As can be seen from Figure 3, when microwave intensity and processing time one timing, along with the increase of sugar concentration, the sugared speed of oozing of Lan Mei increases.This be because, along with the increase of sugar concentration, the main body concentration of liquid and the concentration gradient of blue plum internal sugar also increase, and the increase of concentration gradient has strengthened sugared osmotic pressure, make the seepage velocity increase.It can also be seen that from Fig. 3, through the blue plum of microwave treatment to ooze sugared ability high than blank; Though the increase of sugar concentration makes the sugared ability of oozing of blue plum increase to some extent, it influences seldom.This shows, though higher sugar concentration can to a certain degree improve the osmotic equilibrium concentration of blue plum, osmotic equilibrium concentration depends primarily on its internal structure of material through microwave treatment, and breaking of cell is only the key that improves osmotic equilibrium.
2.4 the optimization of microwave treatment conditions
To microwave intensity (specific power), microwave treatment time and three factors of sugar concentration, set up three levels, adopt L9 (34) orthogonal test table, experimental factor and factor level are seen shown in the table 1.
Table 1 oozes sugared Processing Test factor level table
Thereby can obtain 9 result of the tests, the blue plum sugar content result of orthogonal test and mensuration is listed in the table 2.Table 3 is seen in variance analysis.
Table 2 oozes sugar handles orthogonal experiments
Annotate: the mensuration of total reducing sugar is that drying moisture content (26%, the wet basis) back to product requirement of fruit base of oozing after the sugar is measured.
Table 3 analysis of variance table
Variance analysis by table 2 orthogonal experiments and table 3 can be known; Influence blue plum ooze sugar primary and secondary be in proper order: B microwave treatment time＞A microwave specific power＞C sugar concentration; Therefore microwave treatment time is topmost influence factor, secondly is the microwave specific power, is sugar concentration once more.Optimum combination is A3B3C2, and promptly the microwave specific power is 1.0kw/kg, and microwave treatment time is 3min, and sugar concentration is 22 ° of Brix.Can know that from the variance analysis of table 3 factor A microwave specific power and factor B microwave treatment time have all reached the utmost point level of signifiance to the influence of blue plum sugar content, and factor C sugar concentration is not remarkable to the influence of blue plum sugar content.Therefore, can confirm that the optimal parameter of oozing the sugar processing is: microwave intensity 1.0kw/kg, microwave treatment time 3min, 22 ° of Brix of sugar concentration.
3. microwave-hot air combined drying
The drying of preserved fruit is main with natural drying still at present, and some producers begin to use the heated-air drying technology in recent years, and relevant its Research on drying characteristics is less, and drying process is unreasonable.
Below studying the drying property of candied fruit emphatically, and carry out the drying process design on this basis, is target to obtain good blue prune products quality, confirms rational drying process and parameter.
3.1 materials and methods
3.1.1 test material
Raw material is two Hua Liguo bases, and its initial aqueous rate is 49.69% (wet basis), and through calculating, its moisture content of drying base is 0.988kg water/kg dry.
3.1.2 research method
(1) heated-air drying: with hot-air (air velocity is 1.8-2.0m/s) the dried fruit base of uniform temperature, weighing and recording, and calculating at regular intervals, drafting drying characteristic curve.
(2) microwave drying: carry out microwave drying by certain inventory, weighing and recording, and calculating at regular intervals, drafting drying characteristic curve.
(3) calculating of moisture content of drying base and rate of drying
The computing formula of moisture content of drying base:
In the formula: c-moisture content of drying base, kg water/kg dry
The W-amount of moisture, kg
G-wet stock amount, kg
Contained absolute dry material amount in the GC-material, kg
The computing formula of rate of drying:
In the formula: U-rate of drying, kg/min
3.2 the drying property of two Hua Liguo bases
3.2.1 the heated-air drying characteristic of two Hua Liguo bases
In order to confirm rational drying process, at first need study and the drying property of clear and definite blue plum.Choose two Hua Liguo bases, its initial aqueous rate is 49.69% (wet basis), and through calculating, its moisture content of drying base is 0.988kg water/kg dry.
Adopt air drier that two Hua Liguo bases are carried out drying, choosing baking temperature is 90 ℃, and wind speed is 1.8～2.0m/s.Measure the gravimetric value of different drying times, with calculating in its substitution formula (1), but the drying curve of De Lanmei is as shown in Figure 4.
Can know from Fig. 4; The drying curve of two Hua Liguo bases can be divided into three sections basically, and the moisture content of dry initial stage (1h) two Hua Liguo bases descends very fast, and this mainly is because under the hot blast effect; Two Hua Liguo base surface moisture mass transfer resistance are little, and moisture is able to rapid evaporation; Second stage is 1 dry～16h, and the dry initial stage of this stage water evaporates is slow, main cause be internal moisture in the fruit base to surface migration, again by surface evaporation to air, so moisture diffusional resistance from inside to outside is bigger, water evaporates is slower; Three phases is after the 16h of drying, and this stage water evaporates becomes very slow, and along with the prolongation of drying time, moisture tends to balance gradually, mainly is that evaporation needs to send out bigger energy because the binding force of fruit base internal moisture is bigger.
For the drying property of the two Hua Liguo bases of further clear and definite heated-air drying, with calculating in the substitution formula of measuring as a result (2), draw curve of drying speed, as shown in Figure 5.As can beappreciated from fig. 5, although along with the carrying out of heated-air drying, rate of drying is slowed down gradually, and it shows as typical falling-rate periods of drying generally.The main cause of analyzing two Hua Liguo base falling-rate periods of drying characteristics has two aspects, and on the one hand two Hua Liguo bases soak processing through sugar, makes that the fruit base shrinks, variation has taken place tissue morphology, and the institutional framework of contraction has increased the resistance of water evaporates; On the other hand, because in the blue plum process, soaking sugar is one of key factor that guarantees product special flavour, mouthfeel etc.; The sugar content of product is up to 40～50%, and so high sugar has very high osmotic pressure, so the water evaporates resistance is very big; And carrying out along with drying; The sugar content relative amount constantly increases, and osmotic pressure also increases, so rate of drying is more and more slower.
The drying curve of the two Hua Liguo bases of heated-air drying is as shown in Figure 6 under the condition of different temperatures.
With the data among Fig. 6, carry out rate of drying in the substitution formula (2) and calculate, and be depicted as the curve of drying speed of the two Hua Liguo bases of heated-air drying, as shown in Figure 7.
As can beappreciated from fig. 7, the two Hua Liguo bases of the heated-air drying under the different temperatures all show as falling-rate periods of drying.In the early stage of drying, rate of drying is very fast relatively, and reduces a lot at the later stage of drying rate of drying; And when timing drying time one, the hot blast of higher temperature can improve rate of drying.
Can know that from above result of the test and analysis the water evaporates of the dry process of blue dried plum mainly shows as diffusion inside control, promptly the diffusion rate of its internal moisture is little.Receive the restriction of diffusion inside speed, moisture can't in time arrive the surface, thereby gasifying surface moves to inside gradually, makes drying difficulty more.
When dry run is diffusion inside control, can adopt certain methods to improve rate of drying usually: 1. to reduce the thickness of the bed of material, shorten the diffusion length of moisture, to reduce the diffusion inside resistance in inside; It is loose that material is heaped, and adopts the way of contact of the passage of air bed of material, to increase desiccated surface; 3. adopt stirring means, material is constantly stirred, the moist material of deep layer in time is exposed to the surface, helps water evaporates; 4. adopt methods such as Contact Heating or heating using microwave, the deep layer temperature of charge is higher than or, accelerate the diffusion of internal moisture because of the heat conduction near surface temperature.
Therefore, in order to improve the rate of drying of two Hua Liguo bases, should reduce the thickness of the bed of material as far as possible; Improve air stream and be beneficial to moisture evaporated and discharge fast, but improve air stream merely, effect is limited, and main cause is that two Hua Liguo base moisture content are higher, and osmotic pressure is big, causes moisture removal to be difficult for.The drying of two Hua Liguo bases also should not stir, and avoids so cause the damage on fruit base surface, influences product quality.See that from aforementioned test situation under individual layer fruit base, 90 ℃ hot conditions, carry out drying, rate of drying is still very low.This shows, improve the dry key of two Hua Liguo bases and be to improve internal temperature to improve the diffusivity of moisture.And microwave drying technology improves the effective ways of internal moisture diffusivity just.
3.2.2 the microwave drying characteristic of two Hua Liguo bases
Microwave is a kind of electromagnetic radiation as waves with penetrability.The principle of microwave drying is: microwave generator irradiates microwaves on the material to be dried, and when microwave is injected material inside, water isopolarity molecule will be done rotation synchronously with the frequency of microwave; For example adopt the microwave of 915MHz; Then the polar water molecules per second in the material rotates 9.15 hundred million times, and the result that water isopolarity molecule is done rotation so at a high speed makes the instantaneous generation frictional heat of material, causes material surface and inside to be heated up simultaneously; A large amount of hydrones is overflowed from material, reach the effect of dry materials.
Heating such as traditional heating means such as steam, hot blast, electricity are to utilize the principle of hot conduction, convection current, radiation to pass to material heat inner from the outside; From outward appearance to inner essence conduct heat; Need the regular hour, and the poor more required time of the heat-conductive characteristic of material is just long more, so firing rate is slow; It is inhomogeneous to be heated, and energy consumption is higher; Simultaneously since the heat transmission by outer and in, and the transmission of moisture is from inside to outside, heat transmission and moisture transmission are in the opposite direction, the water evaporates ability relatively a little less than.Heating using microwave then is to make heating object itself become heater, so be referred to as inside heating method, microwave passes material from all quarter; Material inside and outside heats simultaneously, neither needs heat transfer medium, does not also utilize convection current; The material inside and outside temperature rises simultaneously; Firing rate is fast and evenly, only need the part or 1/tens of traditional heating method, and vitamin and original color, smell and taste in the retaining food product preferably.
The drying curve of the dry two Hua Liguo bases of microwave specific power of employing 2.0kw/kg is as shown in Figure 8.
As can be seen from Figure 8, in the microwave drying process, the moisture content of two Hua Liguo bases is linear and descends.Further calculate the rate of drying of the two Hua Liguo bases of microwave drying, corresponding drying curve is as shown in Figure 9.
As can be seen from Figure 9, the curve of drying speed of the two Hua Liguo bases of microwave drying is approximately level, explains that the rate of drying of the two Hua Liguo bases of microwave drying is uniform.This is when injecting material inside owing to microwave, because the dielectric effect makes water isopolarity molecule do to rotate synchronously with the frequency of microwave, microwave energy is converted into the kinetic energy of hydrone rapidly, makes it rapid evaporation.And that microwave is converted into the energy that material heats up is very little, and main energy all is used for the evaporation of moisture.
The drying curve that contrasts the dry two Hua Liguo bases of different microwave specific powers is shown in figure 10.
Find out that from Figure 10 along with the carrying out of drying, the moisture content of two Hua Liguo bases constantly reduces, the curve of the two Hua Liguo bases of microwave drying all is approximately straight line; And along with the increase of specific power, dehydrating speed reduces.Curve among Fig. 7 is further handled, and can get the speed curve diagram of the dry two Hua Liguo bases of different microwave specific powers, and is shown in figure 11.
Visible by Figure 11, when one timing of microwave specific power, the two Hua Liguo bases of microwave drying are constant rate of drying; And along with the increase of specific power, the corresponding increase of rate of drying.
Can know that to sum up the constant rate of drying characteristics of microwave drying preserved fruit are different from the falling-rate periods of drying characteristic of heated-air drying fully, the two Hua Liguo bases of heated-air drying mainly impel water evaporates through fuel factor.
Rate of drying is fast although microwave drying has, and look lightens, and shrinks features of smaller, and its main deficiency is the lack of homogeneity of microwave drying.See that from apparent the two Hua Liguo bases of part obviously dewater, and some is still more moistening, shows that its moisture content is still higher.When this phenomenon increased in the microwave specific power, inhomogeneities increased to some extent.Particularly when adopting the 2.0kw/kg specific power, the inhomogeneities of two Hua Liguo base dehydrations obviously raises.As can be seen from Figure 11, the amplification of the rate of drying when specific power is 2.0kw/kg than under other conditions obviously, main cause is that two Hua Liguo base useful loads are little, it is few that microwave energy is converted into the part that material heats up, the material moisture that has little time to heat up promptly evaporates.Also owing to the rapid evaporation of moisture, the inhomogeneities of microwave energy causes the uneven phenomenon of water evaporates to seem more outstanding simultaneously.
Therefore, in order to guarantee water evaporates fast, and reduce the inhomogeneities of two Hua Liguo base water evaporates as far as possible, avoid burnt generation of sticking with paste phenomenon, should adopt the microwave specific power of 3.0kw/kg.
3.2.3 the microwave of two Hua Liguo bases-hot air combined drying
Process through observing the two Hua Liguo bases of heated-air drying and microwave drying and drying candied product quality find, heated-air drying have dry evenly, speed is slow, the color and luster deterioration is more serious characteristics; Baking temperature is high more, and preserved fruit color and luster deterioration is serious more.The micro-filtration drying is then different, and rate of drying is very fast, the color and luster variation is little, but uneven drying is even.
This shows that each tool of heated-air drying and microwave drying is good and bad.See from the combined drying mode of present hot blast and microwave; Take first heated-air drying more; Carry out microwave drying again; The advantage of this kind method is to give full play to the characteristics of microwave to moisture content sensitiveness, the combination level in the rapid evaporation material, and this part moisture is slower with the words rate of drying of heated-air drying.Yet the back segment in drying uses microwave, and the even problem of its uneven drying is given prominence to, and is prone to cause product burnt the paste to occur.
Therefore, in order to improve the drying efficiency of two Hua Liguo bases, avoid the generation of the irregular and burnt paste phenomenon of product drying simultaneously, the mode of microwave-hot air combined drying is adopted in this research.
Yet even adopt the mode of microwave-hot air combined drying, still there is the uneven phenomenon of dehydration in leading portion microwave drying.Therefore, after microwave dewatered in advance, tempering was carried out in the reply two Hua Liguo bases of dehydration in advance.Be after microwave dewaters in advance; Two Hua Liguo bases are deposited in together and keep a period of time, make blue plum internal moisture to diffusion into the surface, and the moisture between the blue plum is interpenetrated; Can reduce the inner gradation of moisture of blue plum on the one hand; Improve the moisture distribution uniformity in the monomer, also can make the water balance between the different blue plum particles on the other hand, improve the water uniformity between the individuality.
The final moisture content that candied fruit requires is 0.35-0.47kg water/kg dry (butt), representes then to be 26%-32% with wet basis.At this, still with the corresponding drying process of butt representation specification.Through test; Adopt 3.0kw/kg microwave specific power; According to the whole moisture content height of candied fruit is the requirement of 0.35kg water/kg dry (wet basis moisture content 26%); Remove 2/3rds moisture in the fruit base, i.e. microwave drying fruit base to 0.49kg water/kg dry (the wet basis moisture content is 33%) can be avoided burnt generation of sticking with paste phenomenon fully.Therefore, the whole moisture content that can confirm microwave drying is 0.49kg water/kg dry (the wet basis moisture content is 33%).After this get into the tempering stage.
The tempering process is a process more slowly, is the balanced process of blue plum inner horizontal, also is that moisture shifts the process with balance each other between the blue plum.Show that through test the tempering time is 1.3h-1.5h, the moisture of Lan Mei can reach uniformity.Further prolong the tempering time, no practical significance.
After the tempering, carry out heated-air drying again.Because this moment, the moisture content of two Hua Liguo bases was lower, if adopt higher heated-air drying temperature, internal moisture has little time to diffuse to the surface; The surface i.e. drying shrinkage; And surperficial drying shrinkage further suppresses the evaporation of moisture, if continue drying, then can cause burnt appearance of sticking with paste phenomenon.
Dry with different hot blast temperatures, the whole moisture content of preserved fruit is 0.35kg water/kg dry (a wet basis moisture content 26%), carries out the subjective appreciation of product, and the result is as shown in table 4.
Candied fruit subjective appreciation table during table 4 different temperatures heated-air drying
| Baking temperature (℃) | Plumpness | Color and | Mouthfeel | |
| 60 | Full | Sepia, color and luster is even | Soft or hard is agreeable to the taste, free from extraneous odour | |
| 75 | Fuller | Brown, color and luster is more even | Appearance is hard slightly, slightly burnt burning | |
| 90 | Not full | Dark brown, color and luster is irregular | Mouthfeel is hard, and burnt burning is obvious |
Annotate: microwave specific power 3.0kw/kg, the preserved fruit moisture content 0.49kg water/kg dry after the microwave drying, the tempering time is 1.5h.
Can find out from table 4, when the heated-air drying temperature is 60 ℃, dry candied fruit is full, color and luster good and even, mouthfeel is good; When further increase hot blast temperature, the organoleptic indicator of preserved fruit descends; Temperature is high more, and organoleptic quality is poor more.Higher baking temperature makes internal moisture fail in time to evaporate, and surface moisture promptly evaporates, and further drying makes that surperficial drying shrinkage is serious; On the other hand, because caramelization to a certain degree takes place action of high temperature, cause the appearance of bad flavor.Therefore, suitable heated-air drying temperature is 60 ℃.
In sum; The drying process that can draw candied fruit is: with dry two Hua Liguo base to the moisture content 0.49kg water/kg dries (the wet basis moisture content is 33%) of microwave specific power 3.0kw/kg; Tempering 1.5h is again with 60 ℃ of heated-air dryings to whole moisture content 0.35kg water/kg dry (wet basis moisture content 26%).
This research is relatively backward to existing fruit candied product production technology; The degree of mechanization, automation is not high, and the product hygienic quality is relatively poor, problems such as quality instability; Carry out the microwave treatment fresh fruit and strengthened the research of soaking sugared technology; And to take the lead in two magnificent Lee (Lan Mei) be raw material processing preserved fruit, system research microwave, heated-air drying fruit base characteristic, it is theoretical to have enriched dry technology.On technological layer, fill up domestic blank, had certain science and novelty.In addition, also the drying process of first Application microwave drying-tempering-heated-air drying has improved the preserved fruit rate of drying, has obtained the uniform preserved fruit goods of moisture, extends the shelf life, and has realized the high-quality of preserved fruit goods.This technology can shorten the sugar time of oozing effectively, controls microbial reproduction, solve great safety in production problems such as food additives exceed standard.Help advancing modernization of industry process, realize the automatic continuous production of candied fruit industry, technology occupies leading domestic.
Claims (3)
1. the processing technology of candied fruit; Its procedure of processing in regular turn for select materials, beat skin, harden and protect look, rinsing, ooze sugar, drying, packed products; It is characterized in that: this candied fruit raw material adopts two magnificent Lee; The described sugar that oozes is processed for the sugar that oozes after the microwave treatment, and dry processing includes microwave primary drying, tempering, hot blast redrying in regular turn;
Describedly ooze sugared procedure of processing and be:
1. microwave treatment: at microwave specific power >=1.0kw/kg, microwave treatment time >=3min under the condition of sugar concentration >=22 ° Brix, oozes the microwave treatment before the sugar with two Hua Liguo bases;
2. ooze sugar: weigh two Hua Liguo bases that microwave treatment is crossed; The sugar that adds two Hua Liguo base weight 14% then carries out sugaring; The two Hua Liguo base one deck sugar of one deck carry out sugaring, treat can pick up two Hua Liguo bases after the brilliant dissolving of sugar, the liquid glucose that obtains after the brilliant dissolving of sugar is carried out heated and boiled be concentrated into sugar concentration and reach 50%; And then carrying out sugaring, repeatable operation to sugar concentration reaches 60%;
Described dry procedure of processing is:
1. microwave primary drying: will ooze two Hua Liguo bases that sugar handled and under the condition of microwave specific power 3.0kw/kg, be dried to the dry that moisture content reaches 0.49kg water/kg;
2. tempering: the two Hua Liguo bases behind the microwave primary drying are deposited in together retention time 1.3h-1.5h;
3. hot blast redrying: become moisture content to reach the dry of 0.35kg water/kg with 60 ℃ heated-air drying two Hua Liguo bases of tempering.
2. the processing technology of candied fruit as claimed in claim 1 is characterized in that: in the described procedure of processing,
Select materials: adopt eight fens two magnificent Lee of ripe candied fruit raw material, specification is more than 3.5 centimeters;
Beat skin: after the running water flushing, in 0.5%NaOH, 90 ℃ of water, scald 15-20min, then with cold water flush and peeling;
Sclerosis and protect look: with 0.5% calcium chloride solution immersion 0.5h-1h;
Rinsing: harden and protect behind the look, pull out then and drain away the water, drop in 85 ℃ of hot water and keep 5min, move in the clear water rinsing again 3-4 time with clear water rinsing 3-4 time.
3. according to claim 1 or claim 2 the processing technology of candied fruit is characterized in that: adopt to vacuumize packed products.
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| CN103564119A (en) * | 2012-07-31 | 2014-02-12 | 大兴安岭绿源蜂业有限公司 | Honey preserved blueberry and preparation method thereof |
| CN103478382A (en) * | 2013-09-16 | 2014-01-01 | 陶峰 | Processing method for health-caring preserved pumpkin |
| CN103564126A (en) * | 2013-10-28 | 2014-02-12 | 胡本奎 | Preparation method of preserved plum |
| CN103583773A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Method for preparing honey-dipped plum slices |
| CN109631500B (en) * | 2018-12-18 | 2021-03-26 | 东北农业大学 | Microwave and hot air combined compound rice drying method based on glass transition |
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| US6312745B1 (en) * | 2000-07-07 | 2001-11-06 | The University Of British Columbia | Process for dehydration of berries |
| CN1528165A (en) * | 2003-10-17 | 2004-09-15 | 华南农业大学 | Method for applying microwave technology in preserved fruit processing |
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| CN1528165A (en) * | 2003-10-17 | 2004-09-15 | 华南农业大学 | Method for applying microwave technology in preserved fruit processing |
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