CN101518280A - Method for drying blueberries by utilizing vacuum freezing technology - Google Patents
Method for drying blueberries by utilizing vacuum freezing technology Download PDFInfo
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- CN101518280A CN101518280A CN200910068393A CN200910068393A CN101518280A CN 101518280 A CN101518280 A CN 101518280A CN 200910068393 A CN200910068393 A CN 200910068393A CN 200910068393 A CN200910068393 A CN 200910068393A CN 101518280 A CN101518280 A CN 101518280A
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Abstract
A method for drying blueberries by utilizing vacuum freezing technology comprises the following processing steps: 1) blueberries are washed, pulped and uniformly agitated to prepare pulp material; 2) the pulp material is put into a vacuum freezing room by a stone holder to be dried under the process condition with the working pressure of 30 Pa to 70 Pa, the freezing temperature of -10 DEG C to -30 DEG C, the freezing time of 4h to 5h, the sublimation temperature of 10 DEG C to 50 DEG C and the resolution temperature of 10 DEG C to 50 DEG C until the pulp material has a thickness of 4-8 mm; and 3) the dried pulp material is crashed by a vacuum freezing drying muller and sieved by a sieve of 80 meshes to 120 meshes to obtain powder which is dry blueberry products. The invention has the advantages that the method for drying blueberries by utilizing the vacuum freezing technology can effectively ensure the quality and the active ingredient of the blueberry, is applicable to different kinds of blueberries and easy to implement, has stable process conditions and is suitable for large-scale manufacturing production.
Description
(1) technical field:
The present invention relates to the method for drying blueberries, particularly a kind of method of utilizing the vacuum freezing technology drying blueberries.
(2) background technology:
Vacuum Freezing ﹠ Drying Technology is wet stock or solution to be frozen into solid-state under lower temperature (-10 ℃～-30 ℃), makes moisture wherein be directly sublimed into gaseous state without liquid state under vacuum (1.3～13 handkerchief) then, finally makes the dry technology of material dewatering.China is production of raw medicine big country, so this technology application prospect is very wide.Vacuum Freezing ﹠ Drying Technology is promoted very fastly in China in recent years, but uses Lyophilisation technique for making fewer at fruit, above the plant, the especially application aspect the natural plants blueberry.Blueberry, a kind of little berry, it is blue that fruit is, the pulp exquisiteness, the many sweet and sour palatabilities of juice are rich in anthocyanin, ursin, protein, VE, VA, VB, SOD, dietary fibre and abundant K, Fe, mineral elements such as Zn, Ca, and wherein active ingredient anthocyanin (VMA) belongs to the anti-oxidant water-soluble substances of little molecule, the content of anthocyanin is up to 25% in the blueberry, is that active ingredient is the highest in all natural anti-reflecting oxide.But the blueberry fruit syrup is many, be difficult for fresh-keeping, must stored dry.General drying means all is a spray-drying, but this active ingredient will be destroyed when temperature surpasses 45 ℃, and the content of anthocyanin can drop to about 10% in the blueberry, and medical health effect is reduced greatly.Therefore invent a kind of drying means that keeps the blueberry active constituent content, become the major issue that present stage needs to be resolved hurrily.
(3) summary of the invention:
The objective of the invention is at above-mentioned existing problems, provide that a kind of method is simple, stable process conditions, can guarantee the method for utilizing the vacuum freezing technology drying blueberries of blueberry active ingredient and suitable large-scale industrial production.
Technical scheme of the present invention:
A kind of method of utilizing the vacuum freezing technology drying blueberries, processing step is as follows:
1) blueberry is cleaned, pulls an oar, stirring then makes slurry;
2) above-mentioned slurry is put into the vacuum refrigeration chamber with charging tray and carry out drying, slurry thickness is 4mm～8mm, process conditions are: operating pressure 30～70Pa, cryogenic temperature-10 ℃～-30 ℃, cooling time 4h～5h, 10～50 ℃ of sublimation temperatures, 10～50 ℃ of resolution temperatures make dry thing;
3) dry thing is pulverized with the vacuum freeze drying pulverizer, crossed 80 orders～120 mesh sieves, the gained powder is dry blueberry product.
Vacuum freeze-drying technique analysis of the present invention: because blueberry freeze drying process more complicated, be the quality that guarantees freeze-drying prods and energy-conservation, need strict control pre-freeze temperature, distillation heat absorption etc. in process of production, make each stage of freeze-drying process according to the process route work of working out in advance.
1) keeps rational pre-freeze temperature
In the vacuum freeze drying process, need earlier the blueberry that is dried to be carried out pre-freeze, under vacuum state, make moisture directly become vapour and promptly make product drying then by distillation by ice.At whole sublimation stage, blueberry must remain on frozen state, otherwise just can not obtain the good product of proterties.In the blueberry pre-freeze stage, strict control pre-freeze temperature.If the pre-freeze temperature is low inadequately, then blueberry may not freeze fully, the foaming of can expanding when vacuumizing distillation; If the pre-freeze temperature is too low, can increase unnecessary energy consumption.
2) pay close attention to the distillation heat absorption
In the drying sublimation stage, material need absorb heat (every gram ice is sublimed into the heat that water vapour absorbs 2.8 kJ (kilojoule)s approximately fully).If blueberry is not heated or shortage of heat, then when distilling, can absorb the heat of blueberry itself and the temperature of blueberry is reduced, cause the vapour pressure of blueberry to reduce, so cause the reduction of rate of sublimation at moisture, the time of whole drying will prolong, and productivity ratio descends; If to medicine blueberry heating too much, the rate of sublimation of blueberry no doubt can improve, but the active ingredient of blueberry will destroy, therefore strict control sublimation temperature.
3) adopt computer automation control
In order to obtain good freeze-drying blueberry powder, generally should be when freeze-drying according to the performance of freeze dryer and the characteristics of blueberry, on tried basis, work up a freeze-drying curve, control machine then, make the variations in temperature in each stage of freeze-drying process meet the freeze-drying curve of working out in advance.At present, the control of the production process of vacuum freeze drying can be controlled production system according to predefined freeze-drying curve work by means of computer.Control can be divided into two stages to the freeze-drying process of blueberry as computer: the phase I, at low temperatures, moisture is distilled in freezing material, and there is 98%～99% moisture all to be removed at this moment approximately.Second stage is raised to temperature of charge or gradually a little more than room temperature, can reduce to through this stage moisture to be lower than 0.5%.This process pre-freeze temperature is about-40 ℃, about two hours of time.In the drying sublimation stage of freeze-drying blueberry, temperature of charge is about-30 ℃～-35 ℃, and absolute pressure is about 4～7 handkerchiefs.The final baking temperature of blueberry can rise to 20 ℃, total about 5 hours of drying time.Adopt the computer automation control system, help to guarantee that medicine conforms to quality requirements.
In sum, through lot of experiments, by meticulous screening freeze drying process parameter, the most described Lyophilisation technique for making applies on the blueberry and does not reduce with the active ingredient anthocyanin content that guarantees blueberry.
Technique effect of the present invention: utilize the method for vacuum freezing technology drying blueberries can effectively guarantee the quality and the active ingredient of blueberry, all applicable to the blueberry of different genera simultaneously; This preparation method is simple, and stable process conditions is fit to large-scale industrial production.
(4) specific embodiment:
Embodiment 1:
Utilize the method for the dry short clump blueberry of vacuum freezing technology, processing step is as follows: 1) short clump blueberry is cleaned, pulls an oar, stirring then makes slurry; 2) above-mentioned slurry is put into the vacuum refrigeration chamber with charging tray and carry out drying, slurry thickness is 6mm, and process conditions are: operating pressure 45Pa, cryogenic temperature-25 ℃, cooling time 5h, 25 ℃ of sublimation temperatures, 30 ℃ of resolution temperatures make dry thing; 3) dry thing is pulverized with the vacuum freeze drying pulverizer, crossed 80 orders～120 mesh sieves, the gained powder is dry short clump blueberry product.
Embodiment 2:
Utilize the method for vacuum freezing technology dry half high clump blueberry, processing step is as follows: 1) half high clump blueberry is cleaned, pulls an oar, stirring then makes slurry; 2) above-mentioned slurry is put into the vacuum refrigeration chamber with charging tray and carry out drying, slurry thickness is 4mm, and process conditions are: operating pressure 30Pa, cryogenic temperature-15 ℃, cooling time 5h, 15 ℃ of sublimation temperatures, 15 ℃ of resolution temperatures make dry thing; 3) dry thing is pulverized with the vacuum freeze drying pulverizer, crossed 80 orders～120 mesh sieves, the gained powder is half dry high clump blueberry product.
Embodiment 3:
Utilize the method for the dry high clump blueberry of vacuum freezing technology, processing step is as follows: 1) with the cleaning of height clump blueberry, making beating, stirring then makes slurry; 2) above-mentioned slurry is put into the vacuum refrigeration chamber with charging tray and carry out drying, slurry thickness is 5mm, and process conditions are: operating pressure 55Pa, cryogenic temperature-30 ℃, cooling time 4h, 20 ℃ of sublimation temperatures, 40 ℃ of resolution temperatures make dry thing; 3) dry thing is pulverized with the vacuum freeze drying pulverizer, crossed 80 orders～120 mesh sieves, the gained powder is dry high clump blueberry product.
Embodiment 4:
Utilize the method for the dry lagophthalmos blueberry of vacuum freezing technology, processing step is as follows: 1) the lagophthalmos blueberry is cleaned, pulls an oar, stirring then makes slurry; 2) above-mentioned slurry is put into the vacuum refrigeration chamber with charging tray and carry out drying, slurry thickness is 8mm, and process conditions are: operating pressure 70Pa, cryogenic temperature-28 ℃, 5h, 45 ℃ of sublimation temperatures, 45 ℃ of resolution temperatures make dry thing; 3) dry thing is pulverized with the vacuum freeze drying pulverizer, crossed 80 orders～120 mesh sieves, the gained powder is dry lagophthalmos blueberry product.
In the foregoing description, utilize the prepared blueberry product of method of vacuum freezing technology drying blueberries, show after testing all to meet quality regulation.
Claims (1)
1. method of utilizing the vacuum freezing technology drying blueberries is characterized in that processing step is as follows:
1) blueberry is cleaned, pulls an oar, stirring then makes slurry;
2) above-mentioned slurry is put into the vacuum refrigeration chamber with charging tray and carry out drying, slurry thickness is 4mm～8m, process conditions are: operating pressure 30～70Pa, cryogenic temperature-10 ℃～-30 ℃, cooling time 4h～5h, 10～50 ℃ of sublimation temperatures, 10～50 ℃ of resolution temperatures make dry thing;
3) dry thing is pulverized with the vacuum freeze drying pulverizer, crossed 80 orders～120 mesh sieves, the gained powder is dry blueberry product.
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| CN200910068393A CN101518280A (en) | 2009-04-07 | 2009-04-07 | Method for drying blueberries by utilizing vacuum freezing technology |
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| CN200910068393A CN101518280A (en) | 2009-04-07 | 2009-04-07 | Method for drying blueberries by utilizing vacuum freezing technology |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779776A (en) * | 2010-03-18 | 2010-07-21 | 裴光泰 | Dehydrated blueberry powder, manufacturing method thereof and flour containing powder |
| CN101849655A (en) * | 2010-05-14 | 2010-10-06 | 江苏省农业科学院 | Preparation method of blackberry active freeze-dried whole powder |
| CN101849654A (en) * | 2010-05-14 | 2010-10-06 | 江苏省农业科学院 | Preparation method of strawberry active freeze-drying flour |
| CN102273598A (en) * | 2011-09-10 | 2011-12-14 | 袁利佳 | Process for producing oral blueberry powder by vacuum freeze-drying method |
| CN102524696A (en) * | 2012-01-05 | 2012-07-04 | 北京林业大学 | Blueberry capsule and preparation method thereof |
| CN103211177A (en) * | 2013-03-07 | 2013-07-24 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing a freeze-drying crisp fruit and vegetable piece |
| CN103355461A (en) * | 2012-03-27 | 2013-10-23 | 刘彦林 | Blueberry coffee and preparation method thereof |
| CN103875798A (en) * | 2014-04-14 | 2014-06-25 | 丹东君澳食品有限公司 | Freeze drying processing method of raspberries |
| CN104146222A (en) * | 2014-05-30 | 2014-11-19 | 呼玛县天地山野产品有限责任公司 | Preparation method of wild blueberry lyophilized powder |
| CN104473079A (en) * | 2014-12-13 | 2015-04-01 | 哈尔滨工业大学 | Special compressed food prepared by taking berries as raw materials and used for supplementing vitamins to astronauts and processing method of special compressed food |
| CN104725340A (en) * | 2015-02-07 | 2015-06-24 | 东北农业大学 | Method for low-temperature pressure extraction of blueberry powder anthocyanin under microwave induction |
| CN105124099A (en) * | 2015-09-03 | 2015-12-09 | 广东融和生态农业有限公司 | Dried blueberry fruits and production method thereof |
| CN108576707A (en) * | 2018-04-18 | 2018-09-28 | 齐鲁工业大学 | A kind of blueberry freeze-drying processing technology |
| CN109619483A (en) * | 2018-12-28 | 2019-04-16 | 合肥学院 | A kind of full powder of blueberry and preparation method thereof |
| CN111494471A (en) * | 2020-04-27 | 2020-08-07 | 西安工业大学 | Method for preparing cistanche powder |
-
2009
- 2009-04-07 CN CN200910068393A patent/CN101518280A/en active Pending
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779776B (en) * | 2010-03-18 | 2013-01-09 | 裴光泰 | Dehydrated blueberry powder, manufacturing method thereof and flour containing powder |
| CN101779776A (en) * | 2010-03-18 | 2010-07-21 | 裴光泰 | Dehydrated blueberry powder, manufacturing method thereof and flour containing powder |
| CN101849655A (en) * | 2010-05-14 | 2010-10-06 | 江苏省农业科学院 | Preparation method of blackberry active freeze-dried whole powder |
| CN101849654A (en) * | 2010-05-14 | 2010-10-06 | 江苏省农业科学院 | Preparation method of strawberry active freeze-drying flour |
| CN102273598A (en) * | 2011-09-10 | 2011-12-14 | 袁利佳 | Process for producing oral blueberry powder by vacuum freeze-drying method |
| CN102524696B (en) * | 2012-01-05 | 2014-05-21 | 北京林业大学 | Blueberry capsule and preparation method thereof |
| CN102524696A (en) * | 2012-01-05 | 2012-07-04 | 北京林业大学 | Blueberry capsule and preparation method thereof |
| CN103355461A (en) * | 2012-03-27 | 2013-10-23 | 刘彦林 | Blueberry coffee and preparation method thereof |
| CN103211177A (en) * | 2013-03-07 | 2013-07-24 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing a freeze-drying crisp fruit and vegetable piece |
| CN103875798A (en) * | 2014-04-14 | 2014-06-25 | 丹东君澳食品有限公司 | Freeze drying processing method of raspberries |
| CN104146222B (en) * | 2014-05-30 | 2016-06-08 | 呼玛县天地山野产品有限责任公司 | A kind of preparation method of wild blueberry lyophilized powder |
| CN104146222A (en) * | 2014-05-30 | 2014-11-19 | 呼玛县天地山野产品有限责任公司 | Preparation method of wild blueberry lyophilized powder |
| CN104473079A (en) * | 2014-12-13 | 2015-04-01 | 哈尔滨工业大学 | Special compressed food prepared by taking berries as raw materials and used for supplementing vitamins to astronauts and processing method of special compressed food |
| CN104725340A (en) * | 2015-02-07 | 2015-06-24 | 东北农业大学 | Method for low-temperature pressure extraction of blueberry powder anthocyanin under microwave induction |
| CN105124099A (en) * | 2015-09-03 | 2015-12-09 | 广东融和生态农业有限公司 | Dried blueberry fruits and production method thereof |
| CN108576707A (en) * | 2018-04-18 | 2018-09-28 | 齐鲁工业大学 | A kind of blueberry freeze-drying processing technology |
| CN109619483A (en) * | 2018-12-28 | 2019-04-16 | 合肥学院 | A kind of full powder of blueberry and preparation method thereof |
| CN109619483B (en) * | 2018-12-28 | 2023-01-17 | 合肥学院 | Blueberry whole powder and preparation method thereof |
| CN111494471A (en) * | 2020-04-27 | 2020-08-07 | 西安工业大学 | Method for preparing cistanche powder |
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Open date: 20090902 |