CN101849573B - Microwave freeze-drying and dehydrating method of fruits and vegetables - Google Patents
Microwave freeze-drying and dehydrating method of fruits and vegetables Download PDFInfo
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- CN101849573B CN101849573B CN201010184053A CN201010184053A CN101849573B CN 101849573 B CN101849573 B CN 101849573B CN 201010184053 A CN201010184053 A CN 201010184053A CN 201010184053 A CN201010184053 A CN 201010184053A CN 101849573 B CN101849573 B CN 101849573B
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Abstract
The invention relates to a microwave freeze-drying and dehydrating method of fruits and vegetables, belonging to the field of a fruit and vegetable food treatment technology. The method comprises the following steps of: cleaning, blanching, pre-drying, freezing, microwave freeze-drying and taking out. The method is suitable for various forms of freeze-drying products, integrates blanching and cooling working procedures into a whole, does not need the cooling working procedure after blanching, not only is thorough to blanch and cool, but also has high speed, especially removes partial internal water at the same time of removing water on the surface of materials, and avoids forming crystals on the surface of the materials in the freezing process, thereby being beneficial to increasing the microwave freeze-drying speed and effectively restraining the microwave low-pressure discharge problem in the early freeze-drying process.
Description
Technical field
The present invention relates to a kind of freeze-drying and dehydrating processing method, especially a kind of microwave freeze-drying and dehydrating method of fruits and vegetables belongs to the fruit-vegetable food processing technique field.
Background technology
The overall process of microwave freeze-drying is in low temperature and basic oxygen-free environment, and has stronger bactericidal action, is to produce the most popular processing method of high-quality dehydrated food.But with the traditional heated air drying compared with techniques, for the fruit or vegetable type food of high-moisture percentage, microwave freeze-dry often needs very long drying time, and energy consumption is big, and operating cost is high.Because usually food such as fruits and vegetables, meat are before freeze-drying, need carry out blanching or boiling and handle, need be equipped with afterwards that relevant device cools off, centrifugal draining, and above-mentioned traditional cooling, draining time are long, low, the weak effect of efficient.And the more difficult prevention and control of low pressure discharge problem of microwave freeze-dry process influence product quality.Therefore, how simplifying fruits and vegetables microwave freeze-drying processing technology, shorten drying time, save energy consumption, reduce production costs, is fruits and vegetables microwave freeze-drying urgent problem.
Retrieval is found; Publication number is please disclose a kind of employing band dielectric core in the Chinese patent of CN1868321 to shorten the microwave freezing drying of fruit or vegetable powder time method, this method with fruit and vegetable materials choose, conventional preliminary treatment (clean, peeling (nuclear, the base of a fruit), section (fourth, grain), blanching etc.), making beating, enzymolysis, dielectric core form processing, quick-frozen, microwave vacuum freeze drying, pulverize the fruits and vegetables powder.Oversize to the common freeze drying cycle; And microwave freeze-drying receives the too low restriction of moisture icing back dielectric constant; The pulpous state fruits and vegetables of employing before to quick-frozen are implanted the nanometer titanium oxide ceramic of high-dielectric coefficient, and add higher amino acid, sugar or the salt of dielectric constant; Form the band dielectric core, carry out the microwave vacuum freeze drying then.Though this patent is compared prior art; Can shorten microwave vacuum freeze drying time significantly, and it is residual effectively to control harmful microorganism, but passing through of relating to implanted the method that dielectric core shortens drying time and limited by the freeze-drying prods form; Can only be suitable for the pulpous state fruit and vegetable materials; Be used for producing the fruits and vegetables powder, can not realize the through engineering approaches application for block fruit and vegetable materials, so can't be used for the production of freeze-drying fruit and vegetable tablet; Fruits and vegetables temperature after blanching is very high, before making beating, needs fast cooling so that keep nutrition as far as possible, so will increase cold water boshing equipment when implementing.
In addition; Publication number is that the one Chinese patent application of CN1927001 discloses a kind of Chinese yam vacuum microwave freeze-drying technology; This technology is vacuumizing in the vacuum tank of packing into through the yam slice of quick-frozen; Under vacuum 75-145Pa, temperature-20 ℃～30 ℃ of conditions, open microwave source, under electric-field intensity 140-220V/cm, carry out freeze-drying.When carrying out freeze-drying, earlier under 140-220V/cm, continue 2.5～4 hours, when the material internal moisture has removed 80%, reduce microwave power gradually, again through 1～1.5 hour, the material internal moisture is reduced to 5% end of freeze-drying when following.It is introduced that this invention has the advantage that drying time is short, the dry products quality is high, the yam slice rehydration that processes is good, mouthfeel is good; But have following shortcoming: material adopts centrifuge to drain away the water after blanching, and yam slice matter structure and profile can produce certain destruction because of the high speed centrifugation effect; Influence the freeze-drying prods outward appearance; If adopt nature draining method, not only the draining time long, and drop is unclean.
Summary of the invention
The objective of the invention is to: the problem that exists to above-mentioned prior art, thus propose a kind ofly can simplify the freeze-dry process process, significantly shorten the fruits and vegetables freeze-drying and dehydrating processing method that the time of dehydrating reduces energy consumption and production costs.
In order to reach above purpose, fruits and vegetables freeze-drying and dehydrating processing method of the present invention may further comprise the steps:
Step 1, cleaning---after treating material cleaned up, as required with the material section or dice;
Step 2, blanching---the material that cuts with 85-95 ℃ scalding;
Step 3, predry---the material after the blanching is put into the vacuum cooled environment, and environmental pressure is controlled at 300～600pa, removes the moisture and the partial interior moisture on material surface, and makes temperature of charge be reduced to-10 ± 2 ℃ fast by room temperature;
Step 4, freeze---the material after the predry is refrigerated to material eutectic temperature (temperature when being the material freeze all);
Step 5, microwave freeze-dry---environmental pressure is controlled at 20～60pa, discharges microwave;
Step 6, deliver from godown---treat that material is warming up to 40～50 ℃, take out back letter sorting material, vacuum-packed finished product.
Said process of the present invention has not only significantly shortened the time of dehydrating with predrying traditional draining and the refrigerating work procedure of having replaced of the vacuum cooled of step 3, has reduced energy consumption, has simplified technical process, and has had following distinct advantages:
(1) remove part moisture, greatly alleviate follow-up microwave freeze-dry load in, the exterior quality of Not a hair of one's head shall be touched bad material; And centrifugal draining makes the material profile be damaged unavoidably.
(2) when removing moisture, the material fast cooling becomes to freeze shape, thereby has significantly alleviated the follow-up load that freezes, even can substitute and freeze operation, directly carries out freeze drying; And centrifugal draining front and back need cooling step.
(3) owing to can remove material surface and partial interior moisture simultaneously, therefore can avoid the formation of material surface ice crystal in the freezing process, thereby help accelerating microwave freeze-dry speed, and effectively alleviate the microwave low pressure discharge problem at freeze-drying initial stage; And centrifugal draining can only remove the material surface moisture by drop, surperficial ice crystal can occur in the freezing process, and material is bonded to piece easily each other; At the microwave freeze-dry initial stage; Moisture is slow to external migration, and the microwave energy difficulty is absorbed by material, and microwave low pressure discharge problem is serious; Can only keep drying by reducing microwave power, cause drying time long.
Therefore, the method for the invention described above is applicable to various form freeze-drying prods, with draining and refrigerating work procedure close two for-, need not after the blanching refrigerating work procedure, not only draining, cooling thoroughly, and speed is fast.Especially because when removing the material surface; Removed partial interior moisture, avoided the formation of material surface ice crystal in the freezing process, thereby helped accelerating microwave freeze-dry speed; And effectively suppressed the microwave low pressure discharge problem at freeze-drying initial stage, obtained beyond thought beneficial effect.
Description of drawings
Below in conjunction with accompanying drawing the present invention is further described.
Fig. 1 is the process flow diagram of the present invention-individual embodiment.
Embodiment one: carrot slice microwave freeze-drying and dehydrating processing (referring to Fig. 1)
1, cleaning step
Select smooth surface, tubbiness, carrot of the same size (wet basis moisture content about 90%), cut head 5mm, afterbody 2～3cm, clean with clear water again.Regulate slicer, along carrot length direction circle of contact sheet, the about 5mm of slice thickness.
2, blanching step
Carrot after the section is used 90 ℃ of scalding 1～2min immediately, pull out rapidly, the netted plastic dish of packing into, even stone, layer thickness is about 3cm, control water 1min.
3, predry step (vacuum cooled processed)
Material after the blanching is put into microwave freeze-dry equipment or vacuum cooling equipment, the material after the blanching is carried out vacuum cooled., blanching opens refrigeration machine before handling; After treating that condenser temperature (being the vacuum cooled environment temperature) drops to-40～-50 ℃, with the vacuum storehouse of packing into of the material after the blanching, open vacuum pump; Vacuum chamber pressure is controlled in 300～600pa (preferably 450pa) scope; The vacuum cooled dewatering time is kept about 30min, and temperature of charge is reduced to rapidly about-10 ℃, opens a position then material is moved into freezer to freeze.
4, freeze step
Freezer storehouse temperature transfers to-35 ℃, and carrot slice is refrigerated to the material eutectic temperature, and promptly central temperature freezes to-25 ℃, keeps 1 hour.
5, microwave freeze-dry step:
To freeze good material and carry out microwave freeze-drying, dryness storehouse pressure is controlled at 20～60pa (preferably 40pa).In the microwave freeze-dry process, along with the distillation gradually of icing in the material, in continuous variation, so microwave power is not high more good more in this process yet by dry material state and characteristic.At the freeze-drying initial stage form as yet owing to freeze the skin distillation duct of material, internal layer ice distillation migration velocity is slow, if adopt High-Power Microwave, by dry material can cross foot because of heat supply and cause the product ice-melt, subside, problem such as shrinkage, influence product structure; In the freeze-drying later stage, because ice seldom adopts the High-Power Microwave heating in the material, can cause the material local temperature too high, produce the burnt paste problem of product.For guaranteeing the microwave freeze-dry product quality; Microwave power is regulated and is divided into 3 stages in the freeze-drying process: 0～2 hour phase I, Microwave Power Density is 200 ± 5w/kg (a bright material), and the ice in the material is distillation gradually from outside to inside; Form a large amount of distillations duct, the distillation peak occurs; Second stage 2～5 hours, Microwave Power Density are 400 ± 5w/kg (bright material), and the ice in the material distils fast, are the main water smoking; 5～6 hours phase IIIs, Microwave Power Density is 150w ± 5/kg (a bright material), sloughs a spot of ice of later stage and combines water with part, dewaters to wet basis moisture content 5～6%.
6, the step (letter sorting with packing) that delivers from godown
Treat to deliver from godown after temperature of charge rises to 40～50 ℃, pick out shrinkage, the burnt material of sticking with paste, then that finished product is vacuum-packed.
Embodiment two: carrot slice microwave freeze-drying and dehydrating processing (not freezing)
1, raw material is selected, is cleaned and cuts into slices:
With among the embodiment one " step 1 ".
2, blanching is handled:
With among the embodiment one " step 2 ".
3, vacuum cooled processed:
Compare with embodiment one, the vacuum cooled dewatering time is extended to 50min by 30min, after the cooled dehydrated, and then make carrot slice be refrigerated to the material eutectic temperature, promptly central temperature freezes to about-25 ℃, and other condition roughly the same.
4, microwave freeze-drying:
With among the embodiment one " step 5 ".
5, letter sorting and packing:
With among the embodiment one " step 6 ".
Except that the foregoing description, the present invention can also have other embodiments.All employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop on the protection domain of requirement of the present invention.
Claims (6)
1. a microwave freeze-drying and dehydrating method of fruits and vegetables is characterized in that comprising the steps:
Step 1, cleaning---after treating material cleaned up, as required with the material section or dice;
Step 2, blanching---the material that cuts with 85-95 ℃ scalding;
Step 3, predry---the material after the blanching is put into the vacuum cooled environment, and environmental pressure is controlled at 300～600Pa, removes the moisture and the partial interior moisture on material surface, and makes temperature of charge be reduced to-10 ± 2 ℃ fast by room temperature;
Step 4, freeze---the material after the predry is refrigerated to the material eutectic temperature;
Step 5, microwave freeze-dry---environmental pressure is controlled at 20～60Pa, discharges microwave;
Step 6, deliver from godown---treat that material is warming up to 40～50 ℃, take out back letter sorting material, vacuum-packed finished product.
2. microwave freeze-drying and dehydrating method of fruits and vegetables according to claim 1 is characterized in that: the blanching time of said step 2 is controlled at 1～2min.
3. microwave freeze-drying and dehydrating method of fruits and vegetables according to claim 1 is characterized in that: the vacuum cooled environment temperature of said step 3 is-40～-50 ℃.
4. microwave freeze-drying and dehydrating method of fruits and vegetables according to claim 1 is characterized in that: said step 4 material eutectic temperature freezes to-25 ℃ for its central temperature.
5. microwave freeze-drying and dehydrating method of fruits and vegetables according to claim 1 is characterized in that: said step 5 regulation and control microwave power, make 0～2 hour phase I, and Microwave Power Density is 200 ± 5w/kg; Second stage 2～5 hours, Microwave Power Density are 400 ± 5w/kg; 5～6 hours phase IIIs, Microwave Power Density is 150 ± 5w/kg, dewaters to wet basis moisture content 5～6%.
6. microwave freeze-drying and dehydrating method of fruits and vegetables according to claim 1 is characterized in that: said step 3 and step 4 unite two into one, and after the dehydration to be cooled, directly material are refrigerated to the material eutectic temperature.
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| CN201010184053A CN101849573B (en) | 2010-05-27 | 2010-05-27 | Microwave freeze-drying and dehydrating method of fruits and vegetables |
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| CN201010184053A CN101849573B (en) | 2010-05-27 | 2010-05-27 | Microwave freeze-drying and dehydrating method of fruits and vegetables |
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| CN101849573B true CN101849573B (en) | 2012-10-17 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015008153A3 (en) * | 2013-07-19 | 2015-12-17 | Procesos Naturales Vilkun S.A | Accelerated freeze-drying of produce using microwaves |
| CN108741156A (en) * | 2018-06-07 | 2018-11-06 | 芜湖市好亦快食品有限公司三山分公司 | A method of freeze-drying prepares dehydration needle mushroom |
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| CN102429007B (en) * | 2011-12-15 | 2013-09-18 | 南京财经大学 | Processing method for freeze-drying garlic slices by vacuum microwaves |
| CN103053678A (en) * | 2012-05-09 | 2013-04-24 | 四川师范大学 | Method for preparing dried mangoes through microwave vacuum freeze drying |
| CN102940020B (en) * | 2012-11-21 | 2013-10-09 | 唐山市施尔得肉制品有限公司 | Processing technique of Western style hams through vacuum freeze drying |
| CN104738153A (en) * | 2013-12-27 | 2015-07-01 | 张文知 | Combined drying method for producing freeze-dried wild vegetable Shanmuzha |
| CN103734262A (en) * | 2014-01-20 | 2014-04-23 | 丽江三川火腿有限责任公司 | Method for machining vacuum frozen carrots |
| DE102015210890A1 (en) | 2014-10-02 | 2016-04-07 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Dry fruit and / or vegetable product and method of production |
| MY194326A (en) * | 2015-06-15 | 2022-11-28 | Fraunhofer Ges Forschung | Dried products made from fruit and/or vegetables and production methods |
| CN105651017B (en) * | 2016-03-18 | 2017-11-24 | 农业部南京农业机械化研究所 | A kind of multifunction microwave deep fat combination freeze drying equipment and its control method |
| CN106234565A (en) * | 2016-08-25 | 2016-12-21 | 广西慧投互联网金融服务有限公司 | A kind of production technology being dehydrated carrot slice |
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| CN108739986A (en) * | 2018-06-07 | 2018-11-06 | 芜湖市好亦快食品有限公司三山分公司 | A method of freeze-drying prepares dehydration Chinese toon |
| CN111067000A (en) * | 2020-01-10 | 2020-04-28 | 江南大学 | Method for debitterizing processing and moisture absorption resistance of freeze-dried grapefruit |
| CN111903935A (en) * | 2020-07-27 | 2020-11-10 | 中华全国供销合作总社南京野生植物综合利用研究所 | Rapid freeze-drying process for pumpkins |
| WO2023106942A1 (en) * | 2021-12-12 | 2023-06-15 | Sultan Qaboos University | Free-flowing food product and method of preparation thereof |
| CN114375987A (en) * | 2022-01-21 | 2022-04-22 | 山东农业大学 | Energy-saving and efficient fruit and vegetable dehydration drying equipment and drying method |
| CN114788537A (en) * | 2022-04-15 | 2022-07-26 | 福建利众诚食品有限公司 | Fruit and vegetable freeze-drying method with highly convergent colors |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| EP3021676A4 (en) * | 2013-07-19 | 2017-01-11 | Procesos Naturales Vilkun S.A | Method for accelerating freeze-drying produce using microwave energy |
| CN108741156A (en) * | 2018-06-07 | 2018-11-06 | 芜湖市好亦快食品有限公司三山分公司 | A method of freeze-drying prepares dehydration needle mushroom |
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