CN101912093B - 真空冷冻干燥金丝小枣纯粉 - Google Patents

真空冷冻干燥金丝小枣纯粉 Download PDF

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CN101912093B
CN101912093B CN200910249954A CN200910249954A CN101912093B CN 101912093 B CN101912093 B CN 101912093B CN 200910249954 A CN200910249954 A CN 200910249954A CN 200910249954 A CN200910249954 A CN 200910249954A CN 101912093 B CN101912093 B CN 101912093B
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jujube
golden
silk
freeze
powder
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CN101912093A (zh
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刘玉林
孙曙光
王中山
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SHANDONG DINGLI JUJUBE FOODSTUFF CO Ltd
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SHANDONG DINGLI JUJUBE FOODSTUFF CO Ltd
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Abstract

一种真空冷冻干燥金丝小枣纯粉，采用如下工艺制作：低温复水，使金丝小枣在60℃条件下复水加3.5被的纯净水2小时；经筛网网孔直径为0.8mm的去核机去除金丝小枣核，在30mpa压力下均质；135℃温度下瞬时灭菌15s后，枣浆进入无菌罐贮存；在千级净化间灌装；进入速冻间速冻，温度-40℃；速冻枣浆进入真空冻干仓冻干；冻干枣粉在18℃、湿度10％、千级净化状态下经气流粉碎；过80-100目筛；包装得到产品。本发明是利用独特的工艺生产金丝小枣纯粉，能够生产出从色泽、香气、金丝小枣的含量都能满足需求的金丝小枣纯粉。

Description

真空冷冻干燥金丝小枣纯粉
技术领域
本发明涉及食品加工技术，特别是金丝小枣深加工的工艺。
背景技术
由于金丝小枣含糖量很高，纯干粉(水分小于5％)含糖量在90％左右，普通的干燥方式无法得到纯粉剂，只要干燥温度高于50℃，粉剂就会沾壁、发粘、结团而成不了粉状。
目前金丝小枣纯粉多采用金丝小枣复水、打浆去皮去核，然后添加一定比例的载体(多用淀粉、麦芽糊精等)，数量在25-35％左右，然后经喷雾干燥或滚筒干燥得到水分含量在5％以下的金丝小枣纯粉，由于添加了数量很大的载体，因此这种方法得到的产品从色泽、香气、金丝小枣的含量均不能满足消费者对纯枣粉的需求。
发明内容
为满足上述需求，本发明提供一种真空冷冻干燥金丝小枣纯粉。
本发明真空冷冻干燥金丝小枣纯粉采用如下工艺制作：
低温复水，使金丝小枣在60℃条件下复水2小时；
经去核机去除金丝小枣核，在30mpa压力下均质；
135℃温度下瞬时灭菌15s后，枣浆进入无菌罐贮存；
在千级净化间灌装；
进入速冻间速冻，温度-40℃；
速冻枣浆进入真空冻干仓冻干；
冻干枣粉在18℃、湿度10％、千级净化状态下经气流粉碎
过80-100目筛；
包装得到产品。
其中：所述工艺中的低温复水工序中采用纯净水，纯净水与金丝小枣的比例为重量比3.5∶1。
其中：所述工艺中的去核机的筛网网孔直径为0.8mm。
本发明是利用独特的工艺生产金丝小枣纯粉，能够生产出从色泽、香气、金丝小枣的含量都能满足需求的金丝小枣纯粉。
具体实施方式
下面结合实施例对本发明作更详尽的说明。
本发明生产金丝小枣纯粉的工艺流程包括：
金丝小枣→水流输送→提升→捡枣→滚筒清洗→药液浸泡清洗→气泡清洗→提升→储料→螺旋输送→复水→去核→打浆→精致打浆→均质→超高温瞬时杀菌→无菌灌装。
其中：金丝小枣经过拣选、除去腐烂枣及杂质，再经清洗、去农残(100ppm的二氧化氯)消毒、纯净水冲洗进入复水罐，按照金丝小枣：纯净水比例1∶3.5在60℃下复水2小时，经去核机去除金丝小枣核(筛网直径0.8mm)，在30mpa压力下均质，135℃温度下瞬时灭菌15s后，枣浆进入无菌罐贮存，在千级净化间灌装，进入速冻间速冻，温度-40℃，速冻枣浆进入真空冻干仓冻干，冻干枣粉在18℃、湿度10％、千级净化状态下经气流粉碎，过80-100目筛，包装得到产品。

Claims (3)

1.一种真空冷冻干燥金丝小枣纯粉，其特征在于：所述金丝小枣纯粉采用如下工艺制作：
低温复水，使金丝小枣在60℃条件下复水2小时；
经去核机去除金丝小枣核，在30mpa压力下均质；
135℃温度下瞬时灭菌15s后，枣浆进入无菌罐贮存；
在千级净化间灌装；
进入速冻间速冻，温度-40℃；
速冻枣浆进入真空冻干仓冻干；
冻干枣粉在18℃、湿度10％、千级净化状态下经气流粉碎；
过80-100目筛；
包装得到产品。
2.根据权利要求1所述的真空冷冻干燥金丝小枣纯粉，其特征在于：所述工艺中的低温复水工序中采用纯净水，纯净水与金丝小枣的比例为重量比3.5∶1。
3.根据权利要求1所述的真空冷冻干燥金丝小枣纯粉，其特征在于：所述工艺中的去核机的筛网网孔直径为0.8mm。 
CN200910249954A 2009-12-07 2009-12-07 真空冷冻干燥金丝小枣纯粉 Active CN101912093B (zh)

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CN102716348B (zh) * 2012-07-04 2014-07-30 上海玉成干燥设备有限公司 真空冷冻干燥制备超细天麻粉的方法
CN103005651B (zh) * 2012-12-26 2014-10-22 山东省食品发酵工业研究设计院 非油炸真空冷冻膨化干燥机
CN103416568A (zh) * 2013-08-28 2013-12-04 清涧县宝龙枣业有限责任公司 一种利用红枣生产枣茶的方法
CN103478731B (zh) * 2013-10-18 2014-12-17 宁夏天瑞产业集团现代农业有限公司 红枣枸杞保健粉及其生产方法
CN107242481A (zh) * 2017-04-26 2017-10-13 镇江虎瑞生物科技有限公司 一种枣类一次性粉碎脱核及烘干制粉的方法

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CN1582733A (zh) * 2004-06-14 2005-02-23 张波 枣粉生产方法
CN101002611A (zh) * 2007-01-31 2007-07-25 河北农业大学 一种枣粉及其加工方法

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CN1582733A (zh) * 2004-06-14 2005-02-23 张波 枣粉生产方法
CN101002611A (zh) * 2007-01-31 2007-07-25 河北农业大学 一种枣粉及其加工方法

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王旭.红枣浆冷冻干燥工艺技术的研究.《食品研究与开发》.2006,第27卷(第04期),85-86,127. *
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