CN102742711A - Method for preparing preserved kiwi fruit by vacuum freeze drying - Google Patents

Method for preparing preserved kiwi fruit by vacuum freeze drying Download PDF

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Publication number
CN102742711A
CN102742711A CN2012102259863A CN201210225986A CN102742711A CN 102742711 A CN102742711 A CN 102742711A CN 2012102259863 A CN2012102259863 A CN 2012102259863A CN 201210225986 A CN201210225986 A CN 201210225986A CN 102742711 A CN102742711 A CN 102742711A
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vacuum
chankings
fruit
kiwi berry
kiwi
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CN2012102259863A
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CN102742711B (en
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高慧
曹炜
程妮
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Northwest University
Northwestern University
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Northwest University
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Abstract

A method for preparing preserved kiwi fruit by vacuum freeze drying. The method comprises steps of: peeling and slicing kiwi fruit, immersing the kiwi fruit in color protecting liquid, and then placing the kiwi fruit in a hardening liquid for hardening; after hardening, conducting an ultrasonic pretreatment in liquid glucose; and then successively carrying out vacuum sugar permeability, prefreezing, vacuum freeze drying, and packing to obtain the preserved kiwi fruit. According to the present invention, glucose lactone is added into a calcium chloride hardening liquid to coagulate protein in the fruit pieces and significantly improve hardening effect. The ultrasonic pretreatment and vacuum sugar permeability avoid a heat treatment process of rapid heating for a long time or short time, so that the kiwi fruit slices are still bright green (quite similar with an original fruit color). Vacuum freeze drying on the kiwi fruit realizes a high nutrient conservation rate.

Description

A kind of method that adopts vacuum freeze drying to prepare preserved kiwi fruit
Technical field
The invention belongs to the processing of farm products field, be specifically related to a kind of method that adopts vacuum freeze drying to prepare preserved kiwi fruit.
Background technology
As everyone knows, the systematic growth of kiwifruit fruit is accomplished under higher temperature, and is responsive to ethene; Adopt under the tangible natural conditions of consequence and be difficult to Long-term Storage; The Kiwi berry storage technique is not perfect in addition, and marketing method is main with fresh fruit again, therefore very easily causes a large amount of fresh fruits to overstock with rotten.If can fresh fruit in time be processed into finished product or semi-finished product, then both can obtain good storage property, also can enrich market, prolong shelf life, increase the industry added value, also practicable approach is provided for the conversion of Kiwi berry resource.
At present, Kiwi berry processed goods kind has preserved fruit, fruit juice, fruit wine etc. on the market.Wherein, preserved kiwi fruit receives consumers in general's favor because of its sweet and sour taste, unique flavor.But traditional preserved fruit manufacture craft needs boiling repeatedly for a long time, very easily causes the finished product preserved fruit to lose color and the nutritional labeling of former fruit, and sugar content does not meet people's consumption demand of healthy " low sugar " day by day up to about 75% yet.Therefore, be necessary to develop a kind of Kiwi preserved fruit.This product possesses low sugar and keeps the characteristics of original color of kiwifruit fruit and nutritional labeling.It is investigated that newly existing patent and paper are reported the production technology of low sugar preserved kiwi fruit, but there is obviously deficiency in production technology:
CN102067932A, application number: CN201010579004.1.Name is called: the preparation method of the full fruit of the wild tara vine of a kind of low sugar preserved fruit.With tara vine fresh or quick-frozen is raw material, oozes operations such as sugar and vacuum drying and can obtain low sugar tara vine preserved fruit through protecting look, acanthopore, sclerosis, cryogenic vacuum.Though in this preparation of product process kiwifruit whole fruit has been carried out the acanthopore processing; But still be unfavorable for oozing sugar evenly, be unfavorable for that especially core and pulp organization on every side thereof ooze sugar, therefore; Commodity property to the finished product preserved fruit has a negative impact to a great extent, also is unfavorable for large-scale production; And because kiwi fruit is individual bigger than normal, the full fruit preserved fruit of processing is given to eat and is brought inconvenience, causes waste easily.
The paper of having published about the low sugar preserved kiwi fruit all relates to multiple long heat treatment in the manufacturing process, ooze operations such as sugar, microwave drying and heated-air drying like microwave, is prone to cause finished product preserved fruit browning, nutrient loss.
Summary of the invention
The object of the present invention is to provide a kind of method that adopts vacuum freeze drying to prepare preserved kiwi fruit.It has solved, and preserved kiwi fruit is low to its former fruit color conservation rate in the background technology, loss of nutritional ingredients serious and the technical problem of high sugar.
Technical solution of the present invention is:
1) section: with the Kiwi berry peeling, the Kiwi berry after will removing the peel then is cut into the Kiwi berry chankings that thickness is 0.5 ~ 2cm;
2) protect look: the Kiwi berry chankings is immersed in 5 ~ 30min in the colour protecting liquid, and described colour protecting liquid contains 0.5 ~ 1.5% malic acid, 0.05 ~ 0.2% ascorbic acid and 0.5 ~ 2.5% sodium chloride by mass percentage;
3) sclerosis: the Kiwi berry chankings that completion is protected look with the circulating water flushing after, place hardening bath cure process 3 ~ 8h, described hardening bath contains 0.05 ~ 0.3% calcium chloride and 0.01 ~ 0.1% glucose lactone by mass percentage;
4) ultrasonic pretreatment: it is sucrose liquid ultrasonic pretreatment 10 ~ 50min of 40 ~ 80% that the Kiwi berry chankings after will hardening places mass concentration;
5) vacuum sugar infiltration: it is that 60% sucrose solution carries out vacuum sugar infiltration 5 times that the Kiwi berry chankings after the ultrasonic pretreatment is placed mass concentration, and then to be placed on mass concentration be to carry out vacuum sugar infiltration 3 times in 80% the sucrose solution;
6) pre-freeze: with the Kiwi berry chankings draining sugar liquid behind the vacuum sugar infiltration, sabot is freezed 5 ~ 10h in-18 ~-40 ° of C;
7) vacuum freeze drying: the Kiwi berry chankings that will pass through prefreezing is put into the vacuum freeze drier inner drying and is got preserved kiwi fruit;
8) finished product, packing: with the rapid vacuum pack with nitrogen of dried preserved kiwi fruit.
Craft or machine barking are adopted in described peeling.
The supersonic frequency of described ultrasonic pretreatment is 20 ~ 50kHz, and ultrasonic power is 100W.
Described vacuum sugar infiltration is a vacuum breaker immediately when vacuum reaches 0.05 ~ 0.09Mpa.
The vacuum of described vacuum freeze drying is 20 ~ 70Pa, and baking temperature is-35 ~-60 ° of C, and be 3 ~ 7h drying time.
The present invention has the following advantages:
1, all do not use calcium chloride and glucose lactone compositional liquor as hardening bath in the existing hardening process; The inventor tests discovery; In traditional calcium chloride hardening bath, add a certain proportion of glucose lactone, can make the protein coagulating in the chankings and improve hardening effect significantly.Simultaneously; Can decompose after the glucose lactone is water-soluble, isomerization; The competitive inhibitor that gluconic acid of producing and dextrose-delta-lactone are glycosidase; Can protect in the chankings anthocyanin class nutritional labeling not decomposed, and then make the Kiwi berry chankings hyperchromic, and dextrose-delta-lactone also has preservative efficacy by glycosidase.In addition, the glucose lactone also can suitably be adjusted chankings acidity, makes finished product preserved fruit sweet and sour taste.
2. adopt the existing technologies such as sugar, drying of oozing, the heat treatment process that need carry out for a long time or heat up rapidly in short-term causes that very easily polyphenol substance oxidizing brown stain and chlorophyll fade, and also can cause the liquid glucose caramelization simultaneously, and make Kiwi berry chankings color generation brown stain.The present invention adopts the method for ultrasonic pretreatment and vacuum sugar infiltration; The heat treatment process of not only having avoided for a long time or having heated up rapidly in short-term; Make the Kiwi berry chankings still be emerald green (very similar) with former fruit look; Simultaneously ultrasonic pretreatment can produce destruction to the membrane structure of Kiwi berry chankings at microscopic scale, and then follow-up vacuum sugar infiltration operation is played obvious facilitation, oozes sugared efficient and improves more than 60% without the chankings of ultrasonic pretreatment.
3, the color and luster of vacuum freeze drying preserved kiwi fruit is bud green, glossy; Taste is sour-sweet, has the distinctive salubrious flavour of fresh Kiwi berry, and the nutritional labeling storage rate is high, and wherein the Vc storage rate can reach more than 70%; Low sugar, the preserved fruit sugar content is about 40%, significantly reduces than traditional handicraft.The application of this preparation method meets modern popular to nutrition and healthy demand, also to promoting growth of agricultural efficiency, increasing peasant income and raising people's quality of life, has very significant meaning.
The specific embodiment
Embodiment 1
With the Qin Mei Kiwi berry is example,
1) section: Kiwi berry is adopted manual peeling, and the Kiwi berry after will removing the peel then is cut into the Kiwi berry chankings that thickness is 0.5cm;
2) protect look: the Kiwi berry chankings is immersed in 20min in the colour protecting liquid, and described colour protecting liquid contains 0.7% malic acid, 0.1% ascorbic acid and 1.0% sodium chloride by mass percentage;
3) sclerosis: the Kiwi berry chankings that completion is protected look with the circulating water flushing after, place hardening bath cure process 3h, described hardening bath contains 0.3% calcium chloride and 0.1% glucose lactone by mass percentage;
4) ultrasonic pretreatment: it is 40% sucrose liquid ultrasonic pretreatment 50min that the Kiwi berry chankings after will hardening places mass concentration, and the supersonic frequency of ultrasonic pretreatment is 20 ~ 50kHz, and ultrasonic power is 100W;
5) vacuum sugar infiltration: it is that 60% sucrose solution carries out vacuum sugar infiltration 5 times that the Kiwi berry chankings after the ultrasonic pretreatment is placed mass concentration, and then to be placed on mass concentration be to carry out vacuum sugar infiltration 3 times in 80% the sucrose solution;
Described vacuum sugar infiltration is a vacuum breaker immediately when vacuum reaches 0.07Mpa;
6) pre-freeze: with the Kiwi berry chankings draining sugar liquid behind the vacuum sugar infiltration, sabot is freezed 10h in-18 ° of C;
7) vacuum freeze drying: it is 40Pa that the Kiwi berry chankings that will pass through prefreezing is put into the inherent vacuum of vacuum freeze drier, and baking temperature be-35 ° of C, and drying gets preserved kiwi fruit for 7h;
8) finished product, packing: with the rapid vacuum pack with nitrogen of dried preserved kiwi fruit.
Embodiment 2
With the Qin Mei Kiwi berry is example,
1) section: Kiwi berry is adopted craft or machine barking, and the Kiwi berry after will removing the peel then is cut into the Kiwi berry chankings that thickness is 1cm;
2) protect look: the Kiwi berry chankings is immersed in 5min in the colour protecting liquid, and described colour protecting liquid contains 0.5% malic acid, 0.05% ascorbic acid and 2% sodium chloride by mass percentage;
3) sclerosis: the Kiwi berry chankings that completion is protected look with the circulating water flushing after, place hardening bath cure process 4h, described hardening bath contains 0.1% calcium chloride and 0.05% glucose lactone by mass percentage;
4) ultrasonic pretreatment: it is 60% sucrose liquid ultrasonic pretreatment 30min that the Kiwi berry chankings after will hardening places mass concentration, and the supersonic frequency of ultrasonic pretreatment is 20 ~ 50kHz, and ultrasonic power is 100W;
5) vacuum sugar infiltration: it is that 60% sucrose solution carries out vacuum sugar infiltration 5 times that the Kiwi berry chankings after the ultrasonic pretreatment is placed mass concentration, and then to be placed on mass concentration be to carry out vacuum sugar infiltration 3 times in 80% the sucrose solution;
Described vacuum sugar infiltration is a vacuum breaker immediately when vacuum reaches 0.05Mpa;
6) pre-freeze: with the Kiwi berry chankings draining sugar liquid behind the vacuum sugar infiltration, sabot is freezed 9h in-25 ° of C;
7) vacuum freeze drying: it is 60Pa that the Kiwi berry chankings that will pass through prefreezing is put into the inherent vacuum of vacuum freeze drier, and baking temperature be-50 ° of C, and drying gets preserved kiwi fruit for 6h;
8) finished product, packing: with the rapid vacuum pack with nitrogen of dried preserved kiwi fruit.
It is bud green to obtain color and luster; Sour and sweet palatability, and the distinctive salubrious flavour of fresh Kiwi berry, the preserved kiwi fruit that the chankings surface is smooth to the touch and does not cohere are arranged; The sugar content of this preserved fruit is about 40%, significantly is lower than the preserved kiwi fruit (75% does the right side, the right side) of traditional handicraft processing.
Embodiment 3
With the Qin Mei Kiwi berry is example,
1) section: Kiwi berry is adopted craft or machine barking, and the Kiwi berry after will removing the peel then is cut into the Kiwi berry chankings that thickness is 2cm;
2) protect look: the Kiwi berry chankings is immersed in 30min in the colour protecting liquid, and described colour protecting liquid contains 1% malic acid, 0.15% ascorbic acid and 0.5% sodium chloride by mass percentage;
3) sclerosis: the Kiwi berry chankings that completion is protected look with the circulating water flushing after, place hardening bath cure process 8h, described hardening bath contains 0.05% calcium chloride and 0.01% glucose lactone by mass percentage;
4) ultrasonic pretreatment: it is 80% sucrose liquid ultrasonic pretreatment 10min that the Kiwi berry chankings after will hardening places mass concentration, and the supersonic frequency of ultrasonic pretreatment is 20 ~ 50kHz, and ultrasonic power is 100W;
5) vacuum sugar infiltration: it is that 60% sucrose solution carries out vacuum sugar infiltration 5 times that the Kiwi berry chankings after the ultrasonic pretreatment is placed mass concentration, and then to be placed on mass concentration be to carry out vacuum sugar infiltration 3 times in 80% the sucrose solution;
Described vacuum sugar infiltration is a vacuum breaker immediately when vacuum reaches 0.09Mpa;
6) pre-freeze: with the Kiwi berry chankings draining sugar liquid behind the vacuum sugar infiltration, sabot is freezed 8h in-30 ° of C;
7) vacuum freeze drying: it is 70Pa that the Kiwi berry chankings that will pass through prefreezing is put into the inherent vacuum of vacuum freeze drier, and baking temperature be-40 ° of C, and drying gets preserved kiwi fruit for 5h;
8) finished product, packing: with the rapid vacuum pack with nitrogen of dried preserved kiwi fruit.
It is bud green to obtain color and luster; Sour and sweet palatability, and the distinctive salubrious flavour of fresh Kiwi berry, the preserved kiwi fruit that the chankings surface is smooth to the touch and does not cohere are arranged; The sugar content of this preserved fruit is about 40%, significantly is lower than the preserved kiwi fruit (75% does the right side, the right side) of traditional handicraft processing.
Embodiment 4
With the Qin Mei Kiwi berry is example,
1) section: Kiwi berry is adopted craft or machine barking, and the Kiwi berry after will removing the peel then is cut into the Kiwi berry chankings that thickness is 1.5cm;
2) protect look: the Kiwi berry chankings is immersed in 15min in the colour protecting liquid, and described colour protecting liquid contains 1.5% malic acid, 0.2% ascorbic acid and 2.5% sodium chloride by mass percentage;
3) sclerosis: the Kiwi berry chankings that completion is protected look with the circulating water flushing after, place hardening bath cure process 5h, described hardening bath contains 0.2% calcium chloride and 0.03% glucose lactone by mass percentage;
4) ultrasonic pretreatment: it is 70% sucrose liquid ultrasonic pretreatment 20min that the Kiwi berry chankings after will hardening places mass concentration, and the supersonic frequency of ultrasonic pretreatment is 20 ~ 50kHz, and ultrasonic power is 100W;
5) vacuum sugar infiltration: it is that 60% sucrose solution carries out vacuum sugar infiltration 5 times that the Kiwi berry chankings after the ultrasonic pretreatment is placed mass concentration, and then to be placed on mass concentration be to carry out vacuum sugar infiltration 3 times in 80% the sucrose solution;
Described vacuum sugar infiltration is a vacuum breaker immediately when vacuum reaches 0.06Mpa;
6) pre-freeze: with the Kiwi berry chankings draining sugar liquid behind the vacuum sugar infiltration, sabot is freezed 6h in-35 ° of C;
7) vacuum freeze drying: it is 20Pa that the Kiwi berry chankings that will pass through prefreezing is put into the inherent vacuum of vacuum freeze drier, and baking temperature be-60 ° of C, and drying gets preserved kiwi fruit for 3h;
8) finished product, packing: with the rapid vacuum pack with nitrogen of dried preserved kiwi fruit.
Embodiment 5
With the Qin Mei Kiwi berry is example,
1) section: Kiwi berry is adopted craft or machine barking, and the Kiwi berry after will removing the peel then is cut into the Kiwi berry chankings that thickness is 1cm;
2) protect look: the Kiwi berry chankings is immersed in 10min in the colour protecting liquid, and described colour protecting liquid contains 1.2% malic acid, 0.13% ascorbic acid and 1.5% sodium chloride by mass percentage;
3) sclerosis: the Kiwi berry chankings that completion is protected look with the circulating water flushing after, place hardening bath cure process 6h, described hardening bath contains 0.15% calcium chloride and 0.08% glucose lactone by mass percentage;
4) ultrasonic pretreatment: it is 50% sucrose liquid ultrasonic pretreatment 40min that the Kiwi berry chankings after will hardening places mass concentration, and the supersonic frequency of ultrasonic pretreatment is 20 ~ 50kHz, and ultrasonic power is 100W;
5) vacuum sugar infiltration: it is that 60% sucrose solution carries out vacuum sugar infiltration 5 times that the Kiwi berry chankings after the ultrasonic pretreatment is placed mass concentration, and then to be placed on mass concentration be to carry out vacuum sugar infiltration 3 times in 80% the sucrose solution;
Described vacuum sugar infiltration is a vacuum breaker immediately when vacuum reaches 0.08Mpa;
6) pre-freeze: with the Kiwi berry chankings draining sugar liquid behind the vacuum sugar infiltration, sabot is freezed 5h in-40 ° of C;
7) vacuum freeze drying: it is 50Pa that the Kiwi berry chankings that will pass through prefreezing is put into the inherent vacuum of vacuum freeze drier, and baking temperature be-55 ° of C, and drying gets preserved kiwi fruit for 4h;
8) finished product, packing: with the rapid vacuum pack with nitrogen of dried preserved kiwi fruit.
Can produce appreciable impact through the different slice thicknesses of experimental verification to the product proterties of preserved kiwi fruit; Can draw according to experiment: when slice thickness is controlled at 0.8 ~ 1.5cm left and right sides, the Kiwi berry chankings protect look, sclerosis, vacuum sugar infiltration better effects if, and the effect during with 1.0 ~ 1.2cm is best.
How much that adds glucose lactone amount in the hardening bath can produce appreciable impact to the product proterties of preserved kiwi fruit; Draw according to experiment: when glucose lactone addition was controlled at 0.03 ~ 0.07% left and right sides, the hardening effect of Kiwi berry chankings was better, and best with 0.05% o'clock effect.
The ultrasonic pretreatment time can produce appreciable impact to the product proterties of preserved kiwi fruit; Draw according to experiment: the ultrasonic pretreatment time is when being controlled at 25 ~ 35min left and right sides, auxiliaryly oozes sugared better effects if, and the effect during with 30min is best.

Claims (5)

1. method that adopts vacuum freeze drying to prepare preserved kiwi fruit is characterized in that:
1) section: with the Kiwi berry peeling, the Kiwi berry after will removing the peel then is cut into the Kiwi berry chankings that thickness is 0.5 ~ 2cm;
2) protect look: the Kiwi berry chankings is immersed in 5 ~ 30min in the colour protecting liquid, and described colour protecting liquid contains 0.5 ~ 1.5% malic acid, 0.05 ~ 0.2% ascorbic acid and 0.5 ~ 2.5% sodium chloride by mass percentage;
3) sclerosis: the Kiwi berry chankings that completion is protected look with the circulating water flushing after, place hardening bath cure process 3 ~ 8h, described hardening bath contains 0.05 ~ 0.3% calcium chloride and 0.01 ~ 0.1% glucose lactone by mass percentage;
4) ultrasonic pretreatment: it is sucrose liquid ultrasonic pretreatment 10 ~ 50min of 40 ~ 80% that the Kiwi berry chankings after will hardening places mass concentration;
5) vacuum sugar infiltration: it is that 60% sucrose solution carries out vacuum sugar infiltration 5 times that the Kiwi berry chankings after the ultrasonic pretreatment is placed mass concentration, and then to be placed on mass concentration be to carry out vacuum sugar infiltration 3 times in 80% the sucrose solution;
6) pre-freeze: with the Kiwi berry chankings draining sugar liquid behind the vacuum sugar infiltration, sabot is freezed 5 ~ 10h in-18 ~-40 ° of C;
7) vacuum freeze drying: the Kiwi berry chankings that will pass through prefreezing is put into the vacuum freeze drier inner drying and is got preserved kiwi fruit;
8) finished product, packing: with the rapid vacuum pack with nitrogen of dried preserved kiwi fruit.
2. according to claim 1ly prepare the method for preserved kiwi fruit with vacuum freeze drying, it is characterized in that: craft or machine barking are adopted in described peeling.
3. according to claim 1ly prepare the method for preserved kiwi fruit with vacuum freeze drying, it is characterized in that: the supersonic frequency of described ultrasonic pretreatment is 20 ~ 50kHz, and ultrasonic power is 100W.
4. according to claim 1ly prepare the method for preserved kiwi fruit with vacuum freeze drying, it is characterized in that: described vacuum sugar infiltration is a vacuum breaker immediately when vacuum reaches 0.05 ~ 0.09Mpa.
5. according to claim 1ly prepare the method for preserved kiwi fruit with vacuum freeze drying, it is characterized in that: the vacuum of described vacuum freeze drying is 20 ~ 70Pa, and baking temperature is-35~-60 ° of C, and be 3 ~ 7h drying time.
CN201210225986.3A 2012-07-03 2012-07-03 Method for preparing preserved kiwi fruit by vacuum freeze drying Expired - Fee Related CN102742711B (en)

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CN102919754A (en) * 2012-11-23 2013-02-13 广西恩度食品有限公司 Preparation method of freeze-dried muskmelon
CN102919754B (en) * 2012-11-23 2014-02-12 广西恩度食品有限公司 Preparation method of freeze-dried muskmelon
CN103122302A (en) * 2013-03-19 2013-05-29 中国农业大学 Manufacturing method of prepared perry
CN103689192A (en) * 2013-12-07 2014-04-02 陈园园 Processing method of preserved kiwi fruit
CN104256029A (en) * 2014-09-03 2015-01-07 安徽恋尚你食品有限公司 Leech and forsythia suspensa freeze-dried preserved raspberries and preparation method thereof
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