CN101869133B - Method for preparing peach crisps by microwave vacuum drying - Google Patents

Method for preparing peach crisps by microwave vacuum drying Download PDF

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Publication number
CN101869133B
CN101869133B CN2010101979105A CN201010197910A CN101869133B CN 101869133 B CN101869133 B CN 101869133B CN 2010101979105 A CN2010101979105 A CN 2010101979105A CN 201010197910 A CN201010197910 A CN 201010197910A CN 101869133 B CN101869133 B CN 101869133B
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China
Prior art keywords
peach
water
temperature
peach sheet
sheet
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CN2010101979105A
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Chinese (zh)
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CN101869133A (en
Inventor
常虹
周家华
兰彦平
周连第
王皓
田金强
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北京市农林科学院
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    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02PCLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/85Food storage or conservation, e.g. cooling or drying

Abstract

The invention relates to a method for preparing peach crisps by microwave vacuum drying. The method comprises the following steps of: cutting a peach into slices; soaking peach slices in 0.05 to 0.20 mass percent ascorbic acid, 0.15 to 0.50 mass percent citric acid and 0.1 to 0.6 mass percent calcium chloride; blanching the peach slices in water at the temperature of between 95 and 100 DEG C; cooling and soaking the peach slices in 30 to 60 mass percent sugar liquor, wherein the mass ratio of the peach slices to the sugar liquor is 1:2; performing sugar-soaking for 10 to 60 minutes at ultrasonic power of between 100 and 1,000W and the temperature of between 25 and 40 DEG C; and after pre-freezing at the temperature of between -40 and -80 DEG C, drying the peach slices in microwave vacuum drying equipment, wherein an air pressure in a drying room is of between 10 and 60 kPa, microwave power is of between 400 and 1,000 W, the temperature is of between 45 and 65 DEG C and a dying time is of between 0.3 and 0.5 hours. The method has the characteristics of shot time, less energy consumption, friable and delicious product, good color and cluster, flavor and rehydration characteristic, and less nutrient loss.

Description

A kind of preparation method of peach crisps by microwave vacuum drying

Technical field

The present invention relates to the dry-making method of dried of a kind of peach, particularly relate to the microwave vacuum drying method of crisp of a kind of peach.

Background technology

Peach belongs to rose family defoliation small arbor, and the fruit type is attractive in appearance, and fragrance is tempting, is with sweetly, nutritious in the local flavor acid, is rich in sugar, organic acid, protein, fat and vitamin etc., and its protein content is more than general fruit, and vitamin content surpasses pears and apple.The high-grade fruit that liked by consumers in general, but because of it has stronger seasonality and region, results and listing phase are short and concentrate, storage tolerance not, shelf life is lacked, and accomplish the anniversary stable market supply, must prolong the fruit cycle through deep processing.All the time, traditional processing method such as canned, preserved fruit, fruit juice etc. follow in China, have been difficult to satisfy consumer demand at present and have improved the performance of enterprises.Along with improving constantly of China's accession to WTO and living standards of the people, the fruits and vegetables industry will develop towards environmental protection, convenience, three directions of earning foreign exchange, and diversification, internationalization will be progressively moved towards in fruits and vegetables consumption.Therefore, the peach product of being badly in need of development of new satisfies the demand in market.

Drying is the important means of food preservation, also is an important foods processing technique.The dehydration fruit is nutritious, local flavor is solely held, easy storing, easy to carry, meets people's variation, superior demand trend, and the peach sheet mouthfeel after the dry processing is good; Nutritious, contain a large amount of vitamins and cellulose, enriched leisure food market; In addition; Can also make an addition in the food such as cake, biscuit, ice cream as the processing auxiliary material of other food, market prospects are very wide.This has not only prolonged the peach industrial chain, increases added value of product, has increased orchard worker's income simultaneously, has great economic benefit and social benefit.But traditional heated-air drying and vacuum frying at present can not be satisfied the requirement that the high consumption crowd pursues first-class quality, green health; And the Vacuum Freezing & Drying Technology processing speed is low, and the time is long, and energy consumption is big; Processing cost is high, has restricted its development to a great extent.Therefore, how on the basis of exterior quality that keeps peach and nutritive value, the peach sheet is carried out dried processing, not only make things convenient for storage but also be easy to transport, become a difficult problem that needs to be resolved hurrily.

Summary of the invention

The object of the invention is exactly the problems referred to above that exist in the processing of peach sheet in order to solve, and a kind of method of micro-wave vacuum peach sheet is provided, and microwave drying and two technology of vacuum drying are combined; Give full play to advantage separately, the time is short, power consumption is few, can under cryogenic conditions, carry out drying to material; The nutritional labeling that has kept material preferably; The product expanded performance improves, and mouthfeel is crisp, and local flavor and rehydration are all preferable.

The method that a kind of micro-wave vacuum peach of the present invention is crisp, this method comprises the several steps of following order:

The selecting materials, clean of 1 peach fruit

Selected 7~8 maturations do not have to be gone rotten, no disease and pest, are not had peach that machinery hinders really, clean with clear water.

2 peelings, stoning

Manual peeling behind the employing cutter cleaning and sterilizing, stoning.

3 sections

With the peach fruit after clean skin, the cleaning, be cut into the chankings that thickness is 2~12mm.

4 colour protecting liquids soak

The employing mass concentration is 0.05~0.20% ascorbic acid, and 0.15~0.50% citric acid, 0.1~0.6% calcium chloride are as colour protecting liquid, and the mass ratio of colour protecting liquid and peach sheet is 3: 1, soaks peach sheet 10~30min under the room temperature.

5 blanchings cooling

Peach sheet after the colour protecting liquid immersion is put into water blanching 2~5min of 95~100 ℃, put into cold water after blanching finishes and cool off rapidly, drain away the water.

The 6 ultrasonic sugar that soak: it is that both mass ratioes are 1: 2, are 100~1000W at ultrasonic power in 30~60% the liquid glucose that the peach sheet that drains away the water is immersed in mass concentration; 25~40 ℃ of temperature; Soak liquid glucose under the condition of ultrasonic time 10~60min, drain away the water, sabot.

7 is freezing

The peach sheet is placed in the pallet pre-freeze 1~4h in-40~-80 ℃ of ultra low temperature freezers.

8 micro-wave vacuums

Peach sheet after freezing is put in the microwave dryer, is 10~60kPa at the hothouse inner air pressure, and microwave power 400~1000W, baking temperature are 45~65 ℃, drying time 0.5~3.0h.

9 packings and storage

Dried peach sheet is taken out, weigh, pack, vacuumize or nitrogen-filled packaging, get product after the sealing, dry shady and cool place preserves.

The outstanding feature of this method is: the peach sheet is carried out superfreeze earlier, carry out micro-wave vacuum again, kept the original-shape of raw material preferably, the product expanded performance improves, and mouthfeel is crisp, and rehydration is good.The vibration effect of adopting ultrasonic wave to produce is strengthened liquid glucose to peach sheet inner infiltration and diffusion, shortens the liquid glucose soak time, reduces nutriment and runs off peach sheet sweet and sour taste.Adopt infrared temperature probe, when temperature was higher than 65 ℃, microwave stopped emission automatically, can be implemented under the cryogenic conditions material is carried out drying, has kept the nutritional labeling and the local flavor of peach sheet preferably.Adopting microwave is that vacuum drying provides thermal source, has overcome the slow shortcoming of conventional thermal conductance speed under the vacuum state, moisture diffusion faster under certain vacuum, thus shortened drying time greatly, cut down the consumption of energy, enhance productivity, reduce cost.Micro-wave vacuum is applied to the processing of peach sheet, has certain mildew-resistant, bactericidal action, has prolonged the shelf-life of product.The all right passivation polyphenol oxidase of micro-wave vacuum reduces its activity, makes the exterior quality of peach sheet preferable.

Specific embodiments

Embodiment 1

The selecting materials, clean of 1 peach fruit

Selected 7~8 maturations do not have to be gone rotten, no disease and pest, are not had peach that machinery hinders really, clean with clear water.

2 peelings, stoning

Manual peeling behind the employing cutter cleaning and sterilizing, stoning.

3. section

With the peach fruit after clean skin, the cleaning, be cut into the chankings that thickness is 6mm.

4 colour protecting liquids soak

The employing mass concentration is 0.15% ascorbic acid, and 0.30% citric acid is as colour protecting liquid, and 0.4% calcium chloride is as colour protecting liquid, and the mass ratio of colour protecting liquid and peach sheet is 3: 1, soaks peach sheet 20min under the room temperature.

5 blanchings cooling

Peach sheet after freezing is put into 95~100 ℃ water blanching 3min, put into cold water after blanching finishes and cool off rapidly, drain away the water.

The 6 ultrasonic sugar that soak: it is that both mass ratioes are 1: 2, are 500w at ultrasonic power in 45% the liquid glucose that the peach sheet that drains away the water is immersed in mass concentration, and 30 ℃ of temperature are soaked liquid glucose under the condition of ultrasonic time 20min, drain away the water sabot.

7 is freezing

The peach sheet is placed in the pallet, and pre-freeze is 3 hours in-50 ℃ of ultra low temperature freezers.

8 micro-wave vacuums

The peach sheet that is contained in the pallet is put in the WZD1S type microwave dryer, is 40kPa at the hothouse inner air pressure, and microwave power 600W, baking temperature are 45~65 ℃, drying time 2h.

9 packings and storage

Dried peach sheet is taken out, weigh, pack, vacuumize or nitrogen-filled packaging, get product after the sealing, dry shady and cool place preserves.

Embodiment 2

The selecting materials, clean of 1 peach fruit

Selected 7~8 maturations do not have to be gone rotten, no disease and pest, are not had peach that machinery hinders really, clean with clear water.

2 peelings, stoning

Manual peeling behind the employing cutter cleaning and sterilizing, stoning.

3. section

With the peach fruit after clean skin, the cleaning, be cut into the chankings that thickness is 2mm.

4 colour protecting liquids soak

The employing mass concentration is 0.05% ascorbic acid, and 0.15% citric acid is as colour protecting liquid, and 0.1% calcium chloride is as colour protecting liquid, and the mass ratio of colour protecting liquid and peach sheet is 3: 1, soaks peach sheet 30min under the room temperature.

5 blanchings cooling

Peach sheet after the colour protecting liquid immersion is put into water blanching 2~5min of 95~100 ℃, put into cold water after blanching finishes and cool off rapidly, drain away the water.

The 6 ultrasonic sugar that soak: it is that both mass ratioes are 1: 2, are 100W at ultrasonic power in 30% the liquid glucose that the peach sheet that drains away the water is immersed in mass concentration, and 25 ℃ of temperature are soaked liquid glucose under the condition of ultrasonic time 60min, drain away the water sabot.

7 is freezing

The peach sheet is placed in the pallet pre-freeze 1h in-80 ℃ of ultra low temperature freezers.

8 micro-wave vacuums

Peach sheet after freezing is put in the WZD1S type microwave dryer, is 60kPa at the hothouse inner air pressure, and microwave power 400W, baking temperature are 45~65 ℃, drying time 3h.

9 packings and storage

Dried peach sheet is taken out, weigh, pack, vacuumize or nitrogen-filled packaging, get product after the sealing, dry shady and cool place preserves.

Embodiment 3

The selecting materials, clean of 1 peach fruit

Selected 7~8 maturations do not have to be gone rotten, no disease and pest, are not had the peach fruit that machinery is hindered, water cleaning.

2 peelings, stoning

Manual peeling behind the employing cutter cleaning and sterilizing, stoning.

3. section

With the peach fruit after clean skin, the cleaning, be cut into the chankings that thickness is 12mm.

4 colour protecting liquids soak

The employing mass concentration is 0.20% ascorbic acid, and 0.50% citric acid is as colour protecting liquid, and 0.6% calcium chloride is as colour protecting liquid, and the mass ratio of colour protecting liquid and peach sheet is 3: 1, soaks peach sheet 10min under the room temperature.

5 blanchings cooling

Peach sheet after the colour protecting liquid immersion is put into water blanching 2~5min of 95~100 ℃, put into cold water after blanching finishes and cool off rapidly, drain away the water.

The 6 ultrasonic sugar that soak: it is that both mass ratioes are 1: 2, are 1000W at ultrasonic power in 60% the liquid glucose that the peach sheet that drains away the water is immersed in mass concentration, and 40 ℃ of temperature are soaked liquid glucose under the condition of ultrasonic time 10min, drain away the water sabot.

7 is freezing

The peach sheet is placed in the pallet pre-freeze 4h in-40 ℃ of ultra low temperature freezers.

8 micro-wave vacuums

Peach sheet after freezing is put in the WZD1S type microwave dryer, is 10kPa at the hothouse inner air pressure, and microwave power 1000W, baking temperature are 45~65 ℃, drying time 0.5h.

9 packings and storage

Dried peach sheet is taken out, weigh, pack, vacuumize or nitrogen-filled packaging, get product after the sealing, dry shady and cool place preserves.

Claims (1)

1. the method for crisp of a micro-wave vacuum peach is characterized in that:
This method comprises the several steps of following order:
(1) the peach fruit selects materials, cleans
Selected 7~8 maturations do not have to be gone rotten, no disease and pest, are not had peach that machinery hinders really, clean with clear water;
(2) peeling, stoning
The artificial peeling of cutter behind the employing cleaning and sterilizing, stoning;
(3) section
With the peach fruit after clean skin, the cleaning, be cut into the chankings that thickness is 2~12mm;
(4) colour protecting liquid soaks
Adopt mass concentration be the calcium chloride of 0.05~0.20% ascorbic acid, 0.15~0.50% citric acid and 0.1~0.6% as colour protecting liquid, the mass ratio of colour protecting liquid and peach sheet is 3: 1, immersion peach sheet 10~30min under the room temperature;
(5) blanching cooling
Peach sheet after the colour protecting liquid immersion is put into water blanching 2~5min of 95~100 ℃, put into cold water after blanching finishes and cool off rapidly, drain away the water;
(6) the ultrasonic sugar that soaks: it is that both mass ratioes are 1: 2, are 100~1000W at ultrasonic power in 30~60% the liquid glucose that the peach sheet that drains away the water is immersed in mass concentration; 25~40 ℃ of temperature; Soak liquid glucose under the condition of ultrasonic time 10~60min, drain away the water, sabot;
(7) freezing
The peach sheet is placed in the pallet pre-freeze 1~4h in-40~-80 ℃ of ultra low temperature freezers;
(8) micro-wave vacuum
Peach sheet after freezing is put in the micro-wave vacuum equipment, is 10~60kPa at the hothouse inner air pressure, and microwave power 400~1000W, baking temperature are 45~65 ℃, drying time 0.5~3.0h;
(9) packing and storage
Dried peach sheet is taken out, weigh, pack, vacuumize or nitrogen-filled packaging, get product after the sealing, dry shady and cool place preserves.
CN2010101979105A 2010-06-11 2010-06-11 Method for preparing peach crisps by microwave vacuum drying CN101869133B (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103283823A (en) * 2013-06-17 2013-09-11 陕西师范大学 Storage method of fresh pomegranate

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CN102696988A (en) * 2012-05-14 2012-10-03 中国农业大学 Non-fried apple chips and processing method thereof
EP2786662B1 (en) * 2013-04-03 2018-01-03 ADM WILD Europe GmbH & Co. KG Method for depositing substances into firm foodstuff
CN104161250A (en) * 2013-05-17 2014-11-26 武永福 Production of puffed dried peach
CN103749653A (en) * 2014-01-20 2014-04-30 丽江三川火腿有限责任公司 Processing method of vacuum frozen snow peaches
CN104719565A (en) * 2015-03-25 2015-06-24 霍山县天源堂生物科技有限公司 White and black nutritional tea and preparation method thereof
CN104770549B (en) * 2015-04-13 2018-04-13 西南科技大学 A kind of production method of peach dried fruit
CN104770556B (en) * 2015-04-28 2018-05-22 扬州大学 A kind of peach piece is done and its preparation process
CN105077058B (en) * 2015-07-21 2018-09-25 河南科技大学 A kind of preparation method of instant balsam pear slice
CN107136202A (en) * 2017-05-09 2017-09-08 安徽禾泉农庄生态农业有限公司 A kind of fiddlehead vacuum drying process

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CN1131559A (en) * 1995-12-26 1996-09-25 延边绿宝有限责任公司 Manufacture method of ginseng crisp slices
CN1269701A (en) * 1997-07-14 2000-10-11 干果制品公司 Method for producing shattered preservative-free dried fruit pieces
CN1541558A (en) * 2003-04-30 2004-11-03 樗晨 Rhizoma gastrodiae crisp slice and its method of production
CN1895315A (en) * 2006-06-29 2007-01-17 中华全国供销合作总社南京野生植物综合利用研究院 Active ginseng crisp and its preparation
CN101631468A (en) * 2007-01-31 2010-01-20 福瑞托-雷北美有限公司 The production of sheeted fruit and vegetable food

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1131559A (en) * 1995-12-26 1996-09-25 延边绿宝有限责任公司 Manufacture method of ginseng crisp slices
CN1269701A (en) * 1997-07-14 2000-10-11 干果制品公司 Method for producing shattered preservative-free dried fruit pieces
CN1541558A (en) * 2003-04-30 2004-11-03 樗晨 Rhizoma gastrodiae crisp slice and its method of production
CN1895315A (en) * 2006-06-29 2007-01-17 中华全国供销合作总社南京野生植物综合利用研究院 Active ginseng crisp and its preparation
CN101631468A (en) * 2007-01-31 2010-01-20 福瑞托-雷北美有限公司 The production of sheeted fruit and vegetable food

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103283823A (en) * 2013-06-17 2013-09-11 陕西师范大学 Storage method of fresh pomegranate

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