CN101579094A - 番茄活性冻干粉及胶囊的制备技术 - Google Patents
番茄活性冻干粉及胶囊的制备技术 Download PDFInfo
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Abstract
本发明涉及一种利用真空冷冻干燥法生产番茄活性冻干粉及胶囊的技术,选用番茄果实为基础原料,经清洗、预冻、升华、解析干燥、粉碎、包装、成品等工艺技术,得到番茄冻干粉,可用作胶囊、果冻、果酱、果汁等系列食品的原料。尤其是制成胶囊产品,食用方便快捷,解决了大面积种植产品积压,销路不畅的问题。该产品还具有生产成本低的特点,而且起到开发资源和保持热敏性活性功能物质的双重效果。
Description
技术领域
本发明属食品工业领域,具体涉及一种利用真空冷冻干燥法生产番茄活性冻干粉及其胶囊的制备技术。
技术背景
番茄为番茄科番茄属以成熟多汁浆果为产品的草本植物,含有碳水化合物、蛋白质、维生素C,以及胡萝卜素是维生素A原,在人体内转化为维生素A,能促进骨骼生长,防治佝偻病、眼干燥症等,含有的柠檬酸、苹果酸和糖类,有助消化的功能。
番茄中含有的番茄红素是目前在自然界中发现抗氧化能力最强的一种天然食品成分,在化学结构上属于类胡萝卜素。能清除自由基,保护细胞,使脱氧核糖酸及基因免遭破坏,能阻止癌变进程。番茄除了对前列腺癌有预防作用外,还能有效减少胰腺癌、直肠癌、喉癌等癌症发病危险。
发明内容
本发明提供一种利用真空冷冻干燥法生产番茄活性冻干粉及其胶囊的制备技术,选用番茄果实为基础原料,经清洗、预冻、升华、解析干燥、粉碎、包装、胶囊成品等工艺技术,得到番茄活性冻干粉、可用作配制胶囊、果汁等系列食品。该产品具有生产成本低的特点,而且起到开发资源和保持热敏性活性功能物质的双重效果。
本发明的具体操作步骤如下:
第一步、将番茄果实清洗、沥干备用。
第二步、将沥干后的番茄果实在-26~-30℃以下预冻,真空度为50~100Pa,保持恒温1~1.5小时。
第三步、在-32~-35℃之间将上步得到的番茄升华干燥,以利热量的传递和升华的进行。
第四步、将上步得到的番茄果实解析温度控制在50~55℃之间,20~60Pa,时间4~8小时,经粉碎得到番茄活性冻干粉。
第五步、将上步得到的番茄活性冻干粉装入胶囊,得到胶囊产品。
具体实施方式
实施例1、
将番茄果实原料预处理,在-29℃以下预冻,真空度为60Pa保持恒温1.2小时,在-33℃升华干燥(也称一次干燥),在53℃,30Pa解析干燥,时间5小时(也称二次干燥),经粉碎、计量包装得到成品后贮藏。
实施例2、
将番茄果实原料预处理,在-28℃以下预冻,真空度为80Pa,保持恒温1.1小时,在-34℃升华干燥(也称一次干燥),在50℃,40Pa解析干燥时间6小时(也称二次干燥),经粉碎、计量包装得到成品后贮藏。
实施例3、
将番茄果实原料预处理,在-27℃预冻,真空度为90Pa,保持恒温1小时,在-32℃升华干燥(也称一次干燥),在52℃以下,45Pa解析干燥7小时(也称二次干燥,经粉碎、计量、装入胶囊得到成品后贮藏。
Claims (1)
1、一种番茄活性冻干粉及胶囊的制备技术,其特征在于具体操作步骤如下:
第一步、将番茄果实清洗、沥干备用;
第二步、将沥干后的番茄果实在-26~-30℃以下预冻,真空度为50~100Pa,保持恒温1~1.5小时;
第三步、在-32~-35℃之间将上步得到的番茄升华干燥;
第四步、将上步得到的番茄果实解析温度控制在50~55℃之间,20~60Pa,时间4~8小时,经粉碎得到番茄活性冻干粉;
第五步、将上步得到的番茄活性冻干粉装入胶囊,得到胶囊产品。
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102318805A (zh) * | 2011-06-09 | 2012-01-18 | 甘肃三鑫农林科技有限公司 | 黑番茄真空冻干粉的生产工艺 |
CN103564409A (zh) * | 2013-09-26 | 2014-02-12 | 鲁杨 | 一种复合番茄酱冻干粉及其制备方法 |
CN105918434A (zh) * | 2016-07-11 | 2016-09-07 | 王振伟 | 一种真空冷冻干燥人参果加工干果片的方法 |
CN109820167A (zh) * | 2019-03-26 | 2019-05-31 | 昆仑技术研究(广州)有限公司 | 一种白番茄粉的加工方法 |
CN112618426A (zh) * | 2020-06-29 | 2021-04-09 | 昆仑技术研究(广州)有限公司 | 一种油包水型白番茄冻干粉的制备方法及其应用 |
-
2009
- 2009-06-22 CN CNA2009100121734A patent/CN101579094A/zh active Pending
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102318805A (zh) * | 2011-06-09 | 2012-01-18 | 甘肃三鑫农林科技有限公司 | 黑番茄真空冻干粉的生产工艺 |
CN103564409A (zh) * | 2013-09-26 | 2014-02-12 | 鲁杨 | 一种复合番茄酱冻干粉及其制备方法 |
CN105918434A (zh) * | 2016-07-11 | 2016-09-07 | 王振伟 | 一种真空冷冻干燥人参果加工干果片的方法 |
CN109820167A (zh) * | 2019-03-26 | 2019-05-31 | 昆仑技术研究(广州)有限公司 | 一种白番茄粉的加工方法 |
CN112618426A (zh) * | 2020-06-29 | 2021-04-09 | 昆仑技术研究(广州)有限公司 | 一种油包水型白番茄冻干粉的制备方法及其应用 |
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