CN102613284A - Method for processing freeze-dried fruit and vegetable products - Google Patents
Method for processing freeze-dried fruit and vegetable products Download PDFInfo
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- CN102613284A CN102613284A CN2012101348959A CN201210134895A CN102613284A CN 102613284 A CN102613284 A CN 102613284A CN 2012101348959 A CN2012101348959 A CN 2012101348959A CN 201210134895 A CN201210134895 A CN 201210134895A CN 102613284 A CN102613284 A CN 102613284A
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Abstract
The invention discloses a method for processing freeze-dried fruit and vegetable products, comprising the following steps of: (1) raw material selection, (2) screening, (3) fruit cleaning and sterilization, (4) shelling and kernel removal, (5) cutting, (6) sterilization, (7) traying, (8) pre-freezing, (9) freeze-drying and (10) packaging. By the adoption of the method for the freeze-dried fruits and vegetables, the investment cost of production equipment is less, and the reasonable freeze-drying time is controlled, so that the operation cost of equipment is more economical, and the production cost of the whole freeze-dried food is lower, therefore the development of the freeze-dried food is largely promoted.
Description
Technical field
The present invention relates to Vacuum Freezing & Drying Technology, especially relate to the processing method of producing high-quality dehydrated food.It is that water vapour is removed with the distillation of ice attitude directly without the thawing of icing that this method makes the moisture in the food that freezes in advance, thereby makes food drying produce frozen dried food.
Background technology
Frozen dried food can keep food tissue structure, nutritional labeling and flavor substance constant basically, and particularly the physiologically active ingredient retention rate is the highest, and this is that some functional food employing frozen dried food is the main cause of base-material.
Frozen dried food, particularly freeze-drying fruit and vegetable food, its outward appearance is not dry and cracked, do not shrink, keep original profile and color and luster; Fruit and vegetable food does not have the surface sclerosis, and tissue is porous spongy, so the rehydration performance is good, instant, and immersion can be restored, thereby has determined its status in instant fast food.Food weight after the freeze-drying is light, storage tolerance, environment temperature is not had special requirement, when lucifuge is packed with vacuum nitrogen filling, can keep under the normal temperature condition about 2 years, and recurrent expenditures such as its storage, sale are well below frozen food.
The agricultural byproducts resource of China is extremely abundant, wide in variety, quality is good, price is low, is badly in need of the deep processing increment.In addition, the Chinese herbal medicine of China, precious animal and plant are various in style, can produce characteristic freeze-drying name your make.On the other hand, China's labour intensive, the cost of processing frozen dried food is more much lower than other countries.The production cost height is the disadvantage of frozen dried food, but along with the raising of freeze drying technology, freeze-drier perfect day by day, and the especially production domesticization of freeze-drier, the production cost of frozen dried food further reduces.In addition; Compare with canned food, frozen food; Recurrent expenditures such as the transportation of frozen dried food, storage are lower, and the high value that high-quality added of frozen dried food can remedy the high shortcoming of its cost; Especially for the high food material of price, the freeze-drying cost is shared ratio and little in its production marketing price.
Because variable color, spoiled, defectives such as loss of nutritional ingredients big, rehydration difference that frozen dried food has avoided the conventional dehydration technical method to bring, but have the former food shape of maintenance, color, advantages such as nutrition is constant, rehydration good, room temperature storage in light weight.Therefore, the price of frozen dried food in the international market is 4～6 times of heated-air drying food, is 7～8 times of quick-frozen foods.It has irreplaceable status in special occasions such as mountain-climbing, navigation, exploration, army's field operations, also be the main food of astronaut in space.
The technology of the frozen dried food that adopts at present needs a whole set of high-vacuum apparatus and cryogenic refrigeration equipment aborning, and therefore, investment cost of equipment is bigger.
In order to prevent the thawing of ice crystal in the material, the cryodesiccated time is generally longer.In the so long time, equipment will ceaselessly freeze on the one hand, and ceaselessly heat supply on the other hand also will ceaselessly vacuumize, and causes the operation of equipment expense higher.All these have caused the production cost of frozen dried food higher, have limited the development of frozen dried food widely.
Summary of the invention
The objective of the invention is to design a kind of processing method of freeze-drying fruit and vegetable food, the equipment that this technology reduces frozen dried food drops into expense and production cost, improves the quality of freeze-drying fruit and vegetable food.
In order to realize the object of the invention, a kind of processing method of freeze-drying fruit and vegetable food is proposed, comprise step:
(1) material choice: select fresh, disease-free, not damaged and the normal fruit and vegetable food of color and luster;
(2) screening: by the raw material acceptance criteria qualified raw material screening is come out, reject field trash;
(3) wash fruit and sterilization: use the circulating water rinsing, flush away surface silt; Use ozone sterilization, ozone concentration 2mg/m
2, kept 2 minutes;
(4) shell and stoning: remove with scourer and stoner;
(5) cutting: use the valve cutting machine distinguish;
(6) sterilization: use ozone sterilization, ozone concentration 3mg/m
2, kept 2 minutes;
(7) shop dish: evenly the shop go into the lobe that cuts off in the freeze-drying dish, useful load is 8～9kg/m
2
(8) prefreezing: carry out prefreezing to the material that segments, wherein, the fruit prefreezing requires-25 ℃ to-30 ℃, kept 1-1.5 hour; The vegetables prefreezing requires-20 ℃ to-25 ℃, kept 0.5-1 hour;
(9) freeze-drying: at first with extremely-35 ℃ of condenser temperature precoolings, open dry hatch door during freeze-drying, the material of the deep colling of packing into is shut hatch door, starts the vacuum unit and finds time.When vacuum reaches 60Pa, begin heating, need to guarantee stable working vacuum degree in the heating process, and guarantee that the article maximum temperature is no more than 50 ℃;
(10) vacuum nitrogen filling packing after the packing freeze-drying.
Wherein, in step 1, said fresh fruit of vegetables is meant: fruits require that the epidermis color is glossy and full, sour and sweet palatability, fruital flavor are strong, and greengrocery requires otch delicate; Said disease-free no powdery mildew, gray mold, the bacterial angular leaf spot of being meant; Said no insect pest is meant no aphid, cabbage caterpillar, red spider, aleyrodid; Said not damaged is meant: the decayed fruit face is less than 5%;
In step 2, the field trash of said rejecting refers to: hair, lamellule, small worm, weeds, wood chip, earth, Huang Ye, mashed leaf, cured leaf, rhizome, the part that can not eat and variable color article; Said lamellule adopts metal detector to survey, and said small worm is used the electronic bug killer expelling parasite.
In step 4, said scourer and stoner comprise: model is that the benevolence machine is drawn in the peeling of QJ900-10, and productivity ratio is 500Kg/h; Model is the fruit stoner of ZQH-140, stoning aperture: ￠ 10～￠ 40; Model is the corer for apples of PGQH, and stoning product maximum gauge is 80mm.
In step 5, said valve cutting machine comprises: model is the valve cutting machine of TRS145, and valve cutting product maximum gauge is 80mm, and maximum height is 90mm, and the valve cutting product can be divided into 4 lobes, 6 lobes, 8 lobes, 12 lobes, 24 lobes.
In step 9, said parameters of freeze-drying process is following:
Return water temperature: setting value is from 0～150 ℃;
Duration: setting value is from 0～999min;
Temperature of charge: setting value is from 5 ℃～60 ℃;
Vacuum: before the lyophilization stage 4-5 hour, maintain 50-70Pa, in 2-3 hour parsing-desiccation stage, maintain 20-30Pa.
In step 10; The specific requirement of packing: after freeze-drying finished, nitrogen injection or dry air were abolished vacuum in the dryness storehouse, shifted out material then immediately a relative humidity below 50%; 22～25 ℃ of temperature; Discharging in the few closed environment of dust, and in identical environment, carry out half-finishedly sorting and packing, and add oxygen scavenger and drier; Every 10-20g freeze-drying prods is joined one bag of one bag of the packed honey of 10-50g inner wrapping or the packed catsup of 10-50g inner wrapping.
The technology of the freeze-drying fruits and vegetables that the present invention adopts, investment cost of equipment is less aborning, controls the cryodesiccated reasonable time, and the operation of equipment expense is economized, and the production cost of whole frozen dried food is lower, with the development that has promoted frozen dried food widely.
The specific embodiment
For making the object of the invention, technical scheme and advantage clearer, below in conjunction with concrete fruit and vegetable food processing method instance to further explain of the present invention.
Embodiment 1
Freeze-drying lichee processing process
(1) the material choice ingredient requirement is fresh, disease-free, not damaged, and color and luster is normal.
(2) screening is come out qualified raw material screening by the raw material acceptance method, rejects field trash.
(3) wash fruit, sterilization use the circulating water rinsing, the surperficial silt of flush away.Use ozone sterilization, ozone concentration 2mg/m
2, kept 2 minutes.
(4) shell, stoning is shelled with special use and stoner is removed.
(5) cutting is cut into 4 distinguish with valve cutting machine.
(6) ozone sterilization, ozone concentration 3mg/m are used in sterilization
2, kept 2 minutes.
(7) the shop dish evenly the shop is gone into the lobe that cuts off in the freeze-drying dish, and useful load is 8～9kg/m
2, best useful load is 8.5kg/m
2
(8) prefreezing the litchi meat prefreezing that segments to-30 ℃, keep 1h and get final product.
(9) during the freeze-drying freeze-drying at first with the condenser temperature precooling to-35 ℃, open dry door, the lichee of the deep colling of packing into is shut door, starts the vacuum unit and finds time.When vacuum reaches 60Pa, begin heating, need to guarantee stable working vacuum degree in the heating process, and guarantee that the article maximum temperature is no more than 50 ℃.
Parameters of freeze-drying process:
(10) vacuum nitrogen filling packing after the packing freeze-drying; Every 10-20g freeze-drying prods is joined one bag of one bag of the packed honey of 10-50g inner wrapping (meeting the GB one-level) or the packed catsup of 10-50g inner wrapping (meeting the GB one-level), adjusts taste by the consumer according to self-demand.
Return water temperature: during freeze drying; For shortening drying time; Must supply with the ice crystal needed heat that distils effectively; Return water temperature is promptly accused built in not cause that ice crystal melts in the material that is dried, drying nest can not refer to the setting value of the actual temperature of heating plate in freeze-drying storehouse at this section because of the overheated baking temperature that causes thermal denaturation yet.
Duration: refer to the shortest running time of return water temperature different temperatures section correspondence at this section.
Temperature of charge: after promptly return water temperature meets or exceeds " duration setting value " in the running time of this section,, then get into next section operation, otherwise still in this section, move if the material maximum temperature has met or exceeded " temperature of charge upper limit set value ".
Embodiment 2
Freeze-drying apple processing process
(1) the material choice ingredient requirement is fresh, and not damaged stores≤3 months behind the collecting season, interior tissue color homogeneous, no variable color.
(2) screening is come out qualified raw material screening by the raw material acceptance method, and notes rejecting field trash.
(3) wash fruit, sterilization use the circulating water rinsing, the surperficial silt of flush away.Use ozone sterilization, ozone concentration 2mg/m
2, kept 2 minutes.
(4) peeling, stoning are removed with special-purpose skinning machine and stoner.
(5) cutting is cut into 8 distinguish with valve cutting machine.
(6) protect look, sterilization is protected look with 0.5% VC.Use ozone sterilization, ozone concentration 3mg/m
2, kept 2 minutes.
(7) the shop dish evenly the shop is gone into the lobe that cuts off in the freeze-drying dish, and useful load is 9～10kg/m
2, best useful load is 9.5kg/m
2
(8) prefreezing to-35 ℃, is kept the apple lobe prefreezing that segments 1h and is got final product.
(9) during the freeze-drying freeze-drying at first with the condenser temperature precooling to-35 ℃, open dry door, the apple of the deep colling of packing into; Shut door; Start the vacuum unit and find time, when vacuum reaches 60Pa, begin heating; Need to guarantee stable working vacuum degree in the heating process, and guarantee that the article maximum temperature is no more than 60 ℃.
Parameters of freeze-drying process:
(10) vacuum nitrogen filling packing after the packing freeze-drying; Every 10-20g freeze-drying prods is joined one bag of one bag of the packed honey of 10-50g inner wrapping (meeting the GB one-level) or the packed catsup of 10-50g inner wrapping (meeting the GB one-level), adjusts taste by the consumer according to self-demand.
Embodiment 3
Freeze-drying apricot processing process
(1) material choice, ingredient requirement maturity are more than 8 one-tenth, and nothing is damaged and gone bad interior tissue color homogeneous, no variable color.
(2) screening is come out qualified raw material screening by the raw material acceptance method, notes rejecting field trash.
(3) wash fruit, sterilization, use the circulating water rinsing, flush away surface silt.Use ozone sterilization, ozone concentration 2mg/m
2, kept 2 minutes.
(4) stoning is removed with special-purpose stoner.
(5) cutting is cut into 4 distinguish with valve cutting machine.
(6) protect look, sterilization is protected look with 0.5% VC.Use ozone sterilization, ozone concentration 3mg/m
2, kept 2 minutes.
(7) the shop dish evenly the shop is gone into the lobe that cuts off in the freeze-drying dish, and useful load is 8～9kg/m
2, best useful load is 8.5kg/m
2
(8) prefreezing, the apricot lobe prefreezing that segments to-25 ℃, keep 1h and get final product.
(9) freeze-drying at first with extremely-35 ℃ of condenser temperature precoolings, is opened dry door during freeze-drying; Pack into the apricot of deep colling is shut door, starts the vacuum unit and finds time; When vacuum reaches 60Pa; Begin heating, need to guarantee stable working vacuum degree in the heating process, and guarantee that the article maximum temperature is no more than 55 ℃.
Parameters of freeze-drying process:
(10) vacuum nitrogen filling packing after the packing freeze-drying; Every 10-20g freeze-drying prods is joined one bag of one bag of the packed honey of 10-50g inner wrapping (meeting the GB one-level) or the packed catsup of 10-50g inner wrapping (meeting the GB one-level), adjusts taste by the consumer according to self-demand.
Embodiment 4
Freeze-drying muskmelon processing process
(1) material choice, raw material maturity 7-8 becomes, and nothing is damaged and is gone bad interior tissue color homogeneous, no variable color.
(2) screening is come out qualified raw material screening by the raw material acceptance method, and notes rejecting field trash.
(3) wash fruit, sterilization use the circulating water rinsing, the surperficial silt of flush away.Use ozone sterilization, ozone concentration 2mg/m
2, kept 2 minutes.
(4) peeling is removed with special-purpose skinning machine.
(5) cutting, go flesh to be cut into 4 distinguish with valve cutting machine.
(6) section, slitting or dice.
(7) protect look, sterilization is protected look with 0.5% VC.Use ozone sterilization, ozone concentration 3mg/m
2, kept 2 minutes.
(8) the shop dish evenly the shop is gone into sheet, bar or the fourth of cutting off in the freeze-drying dish, and useful load is 8～9kg/m
2, best useful load is 8.5kg/m
2
(9) prefreezing, the sheet that segments, bar or fourth prefreezing to-32 ℃, keep 1h and get final product.
(10) during the freeze-drying freeze-drying at first with the condenser temperature precooling to-35 ℃, open dry door, muskmelon sheet, bar or the fourth of the deep colling of packing into; Shut door; Start the vacuum unit and find time, when vacuum reaches 60Pa, begin heating; Need to guarantee stable working vacuum degree in the heating process, and guarantee that the article maximum temperature is no more than 50 ℃.
Parameters of freeze-drying process:
(11) vacuum nitrogen filling after the packing freeze-drying; Every 10-20g freeze-drying prods is joined one bag of one bag of the packed honey of 10-50g inner wrapping (meeting the GB one-level) or the packed catsup of 10-50g inner wrapping (meeting the GB one-level), adjusts taste by the consumer according to self-demand.
Embodiment 5
The little chive processing process of freeze-drying
(1) ingredient requirement is fresh, and is disease-free, do not have withered and yellow leaf, a not damaged, and color and luster is dark green.
(2) go-on-go is come out qualified raw material screening by the raw material acceptance method, notes rejecting field trash.
(3) the circulating water rinsing is used in cleaning, flush away surface silt.
(4) the little onion parts of 4～5mm is cut in segment, sterilization with slicer.Use ozone sterilization, ozone concentration 3mg/m
2, kept 2 minutes.
(5) the shop dish evenly the shop is gone into the onion parts that cuts off in the freeze-drying dish, and useful load is 8～9kg/m
2, best useful load is 8.5kg/m
2
(6) the little chive completed behind the dish of prefreezing is placed on the special-purpose crane together with the freeze-drying dish, pushes the anxious quick-frozen in the storehouse of freezing, and notes placing temperature probe, when temperature reaches-25 ℃, keeps 1h and gets final product.
(7) freeze-drying pushes the good material of prefreezing rapidly in the ready freeze dryer; The faster the better in action, shuts dry chamber door rapidly, and begin immediately to vacuumize; Accomplish above-mentioned rapid time generally about 10～15min, the oversize fusing that then might cause the material surface.
Parameters of freeze-drying process:
(8) the discharging discharging should be carried out in the clean zone of airtight, few dust, and indoor relative humidity is below 50%, 22～25 ℃ of temperature, after the discharging as have little time to carry out the semi-finished product go-on-go, then should be first airtight mouthful in container.
(9) the semi-finished product go-on-go is mainly chosen field trash, cuts bad and other defective work, and its environmental requirement and discharging are together.
(10) the specification packing of packing when signing a contract with the client; Usually there are 5kg/ case, 8kg/ case, 10kg/ case available; Extranal packing box distortion when preventing to pile up; Outer container often is designed to high box (end, four directions, height is about two sesquialters of bottom side length), and when filling with substance only is filled to, and 2～2.5cm is advisable from the top.
Embodiment 6
Freeze-drying holy girl fruit processing process
(1) ingredient requirement is fresh, and disease-free, maturity 7-8 becomes, and nothing is damaged and gone bad.
(2) go-on-go is come out qualified raw material screening by the raw material acceptance method, notes rejecting field trash.
(3) the circulating water rinsing is used in cleaning, flush away surface silt.
(4) cutting, sterilization are cut into 1/2 lobe with valve cutting machine.Use ozone sterilization, ozone concentration 3mg/m
2, kept 2 minutes.
(5) the shop dish evenly the shop is gone into the fruit lobe that cuts off in the freeze-drying dish, and useful load is 8～9kg/m
2, best useful load is 8.5kg/m
2
(6) the fruit lobe completed behind the dish of prefreezing is placed on the special-purpose crane together with the freeze-drying dish, pushes the anxious quick-frozen in the storehouse of freezing, and notes placing temperature probe, when temperature reaches-25 ℃, keeps 1h and gets final product.
(7) freeze-drying pushes the good material of prefreezing rapidly in the ready freeze dryer, and The faster the better in action, shuts dry chamber door rapidly, and begin immediately to vacuumize, and accomplishes above-mentioned rapid time generally about 10～15min.
Parameters of freeze-drying process:
(8) the discharging discharging should be carried out in the clean zone of airtight, few dust, and indoor relative humidity is below 50%, 22～25 ℃ of temperature, after the discharging as have little time to carry out the semi-finished product go-on-go, then should be first airtight mouthful in container.
(9) the semi-finished product go-on-go is mainly chosen field trash, cuts bad and other defective work, and its environmental requirement and discharging are together.
(10) the every 10-20g freeze-drying prods of packing is joined one bag of one bag of the packed honey of 10-50g inner wrapping (meeting the GB one-level) or the packed catsup of 10-50g inner wrapping (meeting the GB one-level), adjusts taste by the consumer according to self-demand.
When carrying out material choice, acceptance criteria of various fruits and vegetables such as following table:
Subordinate list one: the raw material acceptance criteria of fruit
Subordinate list two: the raw material acceptance criteria of vegetables
Above-described specific embodiment; The object of the invention, technical scheme and beneficial effect have been carried out further detailed description, and institute it should be understood that the above is merely specific embodiment of the present invention; Be not limited to the present invention; All within spirit of the present invention and principle, any modification of being made, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. the processing method of a freeze-drying fruit and vegetable food is characterized in that comprising step:
(1) material choice: select fresh, disease-free, not damaged and the normal fruit and vegetable food of color and luster;
(2) screening: by the raw material acceptance criteria qualified raw material screening is come out, reject field trash;
(3) wash fruit and sterilization: use the circulating water rinsing, flush away surface silt; Use ozone sterilization, ozone concentration 2mg/m
2, kept 2 minutes;
(4) shell and stoning: remove with scourer and stoner;
(5) cutting: use the valve cutting machine distinguish;
(6) sterilization: use ozone sterilization, ozone concentration 3mg/m
2, kept 2 minutes;
(7) shop dish: evenly the shop go into the lobe that cuts off in the freeze-drying dish, useful load is 8～9kg/m
2
(8) prefreezing: carry out prefreezing to the material that segments, wherein, the fruit prefreezing requires-25 ℃ to-30 ℃, kept 1-1.5 hour; The vegetables prefreezing requires-20 ℃ to-25 ℃, kept 0.5-1 hour;
(9) freeze-drying: at first with extremely-35 ℃ of condenser temperature precoolings, open dry hatch door during freeze-drying, the material of the deep colling of packing into is shut hatch door, starts the vacuum unit and finds time;
When vacuum reaches 60Pa, begin heating, need to guarantee stable working vacuum degree in the heating process, and guarantee that the article maximum temperature is no more than 50 ℃;
(10) vacuum nitrogen filling packing after the packing freeze-drying.
2. processing method according to claim 1 is characterized in that: in step 1, said fresh fruit of vegetables is meant: fruits require that the epidermis color is glossy and full, sour and sweet palatability, fruital flavor are strong, and greengrocery requires otch delicate; Said disease-free no powdery mildew, gray mold, the bacterial angular leaf spot of being meant; Said no insect pest is meant no aphid, cabbage caterpillar, red spider, aleyrodid; Said not damaged is meant: the decayed fruit face is less than 5.
3. processing method according to claim 2 is characterized in that: in step 2, the field trash of said rejecting refers to: hair, lamellule, small worm, weeds, wood chip, earth, Huang Ye, mashed leaf, cured leaf, rhizome, the part that can not eat and variable color article; Said lamellule adopts metal detector to survey, and said small worm is used the electronic bug killer expelling parasite.
4. processing method according to claim 3 is characterized in that: in step 4, said scourer is: model is that the benevolence machine is drawn in the peeling of QJ900-10, and productivity ratio is 500Kg/h; The fruit stoner that said stoner model is ZQH-140, stoning aperture: ￠ 10～￠ 40; Or model is the corer for apples of PGQH, and stoning product maximum gauge is 80mm.
5. processing method according to claim 4 is characterized in that: in step 5, the model of said valve cutting machine is the valve cutting machine of TRS145, and valve cutting product maximum gauge is 80mm, and maximum height is 90mm, and the valve cutting product can be divided into 4 lobes, 6 lobes, 8 lobes, 12 lobes, 24 lobes.
6. processing method according to claim 5 is characterized in that: in step 9, said parameters of freeze-drying process is following:
Return water temperature: setting value is from 0～150 ℃;
Duration: setting value is from 0～999min;
Temperature of charge: setting value is from 5 ℃～60 ℃;
Vacuum: before the lyophilization stage 4-5 hour, maintain 50-70Pa, in 2-3 hour parsing-desiccation stage, maintain 20-30Pa.
7. processing method according to claim 6 is characterized in that: in step 10, and the specific requirement of packing: after freeze-drying finishes; Abolish vacuum toward interior nitrogen injection of dryness storehouse or dry air; Shift out material then immediately a relative humidity below 50%, 22～25 ℃ of temperature, discharging in the few closed environment of dust; And in identical environment, carry out half-finishedly sorting and packing, and add oxygen scavenger and drier; Every 10-20g freeze-drying prods is joined one bag of one bag of the packed honey of 10-50g inner wrapping or the packed catsup of 10-50g inner wrapping.
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