CN102793217A - Vacuum freeze-drying processing method for compound fruit and vegetable peanut butter granules - Google Patents
Vacuum freeze-drying processing method for compound fruit and vegetable peanut butter granules Download PDFInfo
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- CN102793217A CN102793217A CN2011101377124A CN201110137712A CN102793217A CN 102793217 A CN102793217 A CN 102793217A CN 2011101377124 A CN2011101377124 A CN 2011101377124A CN 201110137712 A CN201110137712 A CN 201110137712A CN 102793217 A CN102793217 A CN 102793217A
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Abstract
The invention discloses a vacuum freeze-drying processing method for compound fruit and vegetable peanut butter granules. The processing method comprises the following steps of: (a), selecting materials, wherein the compound fruit and vegetable peanut butter granules are prepared from the following ingredients in part by weight: 60 to 80 parts of peanut butter, 6 to 8 parts of apple, 6 to 8 parts of banana, 2 to 4 parts of green bean, 2 to 4 parts of carrot, 2 to 4 parts of sweet potato, 2 to 4 parts of broccoli, 0.3 to 0.6 part of potato starch, 0.2 to 0.4 part of sucrose fatty acid ester and 1 to 2 parts of pectin; (b), mashing; (c), gelatinizing; (d), preprocessing fruit and vegetable ingredients; (e), mixing; (f), traying and quick-freezing; (g), cutting; (h), traying and quick-freezing; (i), performing vacuum freeze-drying; (j), sorting; (k), metal-detecting; and (l), packaging. The method has the advantages that the ingredients are selected through elaborate research and are high in palatability; and after fruit and vegetables are added, peanut butter has unique flavor and taste, does not have other undesirable abnormal taste, has long quality guarantee period and can be directly eaten.
Description
Technical field
The present invention relates to food processing technology field, more particularly relate to a kind of processing method of vacuum freeze drying compound fruit and vegetable peanut butter grain.
Background technology
Understand peanut butter according to the Chinese market investigation and be the edible flavouring of milling and processing with peanut.Peanut is a legume; It is longer than the nourishing help, tire first ball is arranged in promoting longevity, so title " peanut " again among the people; And be described as the same " plant meat ", " meat or fish in the element " with soya bean; Can match in excellence or beauty with some animal foods such as egg, milk, meats, therefore, the peanut butter made from peanut also has very high nutritive value.The trophic analysis of peanut butter: peanut butter contains rich in protein, mineral trace element and a large amount of B family vitamin, vitamin E etc., has effect hypotensive, reducing blood lipid, and to the reproducibility anaemia, diabetes can both play certain supplemental treatment effect; But its main component of existing peanut butter still only is a peanut; Be worth from comprehensive nutrient; Still there is the comprehensive inadequately weak point of nutrition in it as food consumption; If with peanut butter and the composite according to a certain percentage food that is processed into of existing fruits and vegetables together, will have extraordinary palatability and high nutritive value.
Summary of the invention
The object of the invention provides a kind of nutritious in order to solve above-mentioned deficiency exactly, and good palatability has the processing method of the vacuum freeze drying compound fruit and vegetable peanut butter grain of fruit-vegetable flavor and flavour peanut butter simultaneously.
The technical solution that the present invention adopts in order to solve the problems of the technologies described above is following:
The processing method of vacuum freeze drying compound fruit and vegetable peanut butter grain, its processing method is following:
A, select materials: raw material is formed by following weight portion proportioning, wherein peanut butter 60-80, apple 6-8, banana 6-8, green soya bean 2-4, carrot 2-4, Ipomoea batatas 2-4, broccoli 2-4, farina 0.3-0.6, sucrose fatty ester 0.2-0.4 and pectin 1-2;
B, argillization: by above-mentioned weight portion proportioning farina is put into peanut butter and fully cut to mix and evenly be the mud shape;
C, gelatinization: in the peanut butter of step b, put into sucrose fatty ester and pectin by above-mentioned weight portion proportioning; Fully mix the back heating; Be 6-8 minute heat time heating time, and heating-up temperature is 60 ℃-70 ℃, and in heating process, will constantly stir and prevent to be burned;
D, fruits and vegetables batching pre-treatment: 1) apple: selecting fresh common apple for use is raw material, with the silt of apple surface clean up the back peeling, stoning becomes apple grunt, the apple grunt cut type is become that 6 * 6 * 6mm's is granular again; 2) banana: selecting freezing banana for use is raw material, and the banana back cut type of thawing is slightly become that 6 * 6 * 6mm's is granular; 3) green soya bean: selecting frozen peas for use is raw material, the green soya bean cut type is become 3 * 3 * 3mm's is granular; 4) carrot: selecting fresh carrot for use is raw material, the skin of carrot is removed clean, cleans the foreign matter and the silt on carrot surface again with circulating water, at last the carrot cut type is become that 3 * 3 * 3mm's is granular; 5) Ipomoea batatas: selecting fresh common Ipomoea batatas for use is raw material, after earlier the silt on Ipomoea batatas surface being cleaned up skin is removed totally, the Ipomoea batatas cut type is become that 3 * 3 * 3mm's is granular again; 6) broccoli: selecting fresh broccoli for use is raw material, with the base of a fruit of southwest flower remove and be divided into the fritter that makes things convenient for machine to cut after clean up, again its cut type is become that 3 * 3 * 3mm's is granular;
E, mixing: above-mentioned fruits and vegetables batching is mixed mutually with peanut butter after gelatinization is handled by weight ratio and is stirred into the fruits and vegetables peanut butter;
F, shop dish, anxious freezing: the above-mentioned fruits and vegetables peanut butter that mixes is spread in the aluminium dish, and thickness is 15mm, the shop good fruits and vegetables peanut butter of dish is sent into suddenly frozen the storehouse and carry out urgency and froze 2-3 hour, and the product center temperature reaches-8 ℃～-6 ℃;
G, cut type: the fruits and vegetables peanut butter after above-mentioned urgency frozen takes out and thaws, and cut type became that 15 * 10 * 10mm's is granular when the central temperature of material was-8 ℃～-6 ℃;
H, shop dish, anxious freezing: the fruits and vegetables peanut butter after the cut type is spread in the aluminium dish, and thickness is 15mm, the shop good fruits and vegetables peanut butter of dish is sent into the anxious storehouse of freezing carry out urgency and froze 3-4 hour, and the product center temperature reaches-28 ℃～-30 ℃;
I, vacuum freeze drying: the anxious fruits and vegetables peanut butter well that freezes is sent in the closed container of lyophilization system; Under-28 ℃～-30 ℃ freezing conditions; Heat drying is 12～14 hours under the vacuum degree condition of 0～60Pa; And make the product final temperature not surpass 50 ℃, become vacuum freeze drying fruits and vegetables peanut butter because of distillation dehydrates; During said heat drying in the vacuum freeze-drying system equipment variations in temperature of heating plate following successively: temperature of heating plate is 18 ℃～22 ℃ during beginning; Through 0.4～0.6 hour, temperature of heating plate was upgraded to 105 ℃～115 ℃, and then constant temperature is 3.4～3.6 hours; Through 0.4～0.6 hour, temperature of heating plate was reduced to 92 ℃～98 ℃ again, followed constant temperature 2.4～2.6 hours again; Through 0.4～0.6 hour, temperature of heating plate was reduced to 78 ℃～82 ℃ again, followed constant temperature 2.4～2.6 hours again; Through 0.4～0.6 hour, temperature of heating plate was reduced to 68 ℃～72 ℃ again, and last constant temperature finished in 1.4～1.6 hours;
J, sorting: vacuum freeze drying is taken out the fruits and vegetables peanut butter after finishing from the closed container of lyophilization system, will have the product of foreign matter to weed out;
K, metal detection: product is crossed metal detector (sensitivity iron: 0.6mm, non-iron: 1.2mm) detect;
L, packing:, seal then earlier with the double-layer food level polybag of the clean hygiene product of packing into.
Raw material is formed by following weight portion proportioning in the said step of selecting materials, wherein peanut butter 70, apple 7, banana 7, green soya bean 2, carrot 3, Ipomoea batatas 3, broccoli 2, farina 0.5, sucrose fatty ester 0.3 and pectin 2.
Said in the vacuum freeze drying processing procedure, the variations in temperature of the interior heating plate of vacuum freeze-drying system equipment is following successively during heat drying: temperature of heating plate is 20 ℃ during beginning; Through 0.5 hour, temperature of heating plate was upgraded to 110 ℃, and then constant temperature is 3.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 95 ℃ again, followed constant temperature 2.5 hours again; Through 0.5 hour, temperature of heating plate was reduced to 80 ℃ again, followed constant temperature 2.5 hours again; Through 0.5 hour, temperature of heating plate was reduced to 70 ℃ again, and last constant temperature finished in 1.5 hours.
The beneficial effect that the present invention adopts above-mentioned technical solution to reach is: batching of the present invention is through studying intensively and selecting; Should guarantee that the food original nutrient contents can not run off; And good palatability guarantees that again the peanut butter behind the adding fruits and vegetables has its unique local flavor and flavour, and does not have other smell; The shelf-life limit for length, and direct-edible.
Description of drawings
Fig. 1 is the present invention's temperature changing curve diagram in the vacuum freeze-drying system equipment when the vacuum freeze drying process.
The specific embodiment
The processing method of vacuum freeze drying compound fruit and vegetable peanut butter grain, its processing method is following:
A, select materials: raw material is formed by following weight portion proportioning, wherein peanut butter 70, apple 7, banana 7, green soya bean 2, carrot 3, Ipomoea batatas 3, broccoli 2, farina 0.5, sucrose fatty ester 0.3 and pectin 2;
B, argillization: by above-mentioned weight portion proportioning farina is put into peanut butter and fully cut to mix and evenly be the mud shape;
C, gelatinization: in the peanut butter of step b, put into sucrose fatty ester and pectin by above-mentioned weight portion proportioning; Fully mix the back heating; Be 6-8 minute heat time heating time, and heating-up temperature is 60 ℃-70 ℃, and in heating process, will constantly stir and prevent to be burned;
D, fruits and vegetables batching pre-treatment: 1) apple: selecting fresh common apple for use is raw material, with the silt of apple surface clean up the back peeling, stoning becomes apple grunt, the apple grunt cut type is become that 6 * 6 * 6mm's is granular again; 2) banana: selecting freezing banana for use is raw material, and the banana back cut type of thawing is slightly become that 6 * 6 * 6mm's is granular; 3) green soya bean: selecting frozen peas for use is raw material, the green soya bean cut type is become 3 * 3 * 3mm's is granular; 4) carrot: selecting fresh carrot for use is raw material, the skin of carrot is removed clean, cleans the foreign matter and the silt on carrot surface again with circulating water, at last the carrot cut type is become that 3 * 3 * 3mm's is granular; 5) Ipomoea batatas: selecting fresh common Ipomoea batatas for use is raw material, after earlier the silt on Ipomoea batatas surface being cleaned up skin is removed totally, the Ipomoea batatas cut type is become that 3 * 3 * 3mm's is granular again; 6) broccoli: selecting fresh broccoli for use is raw material, with the base of a fruit of southwest flower remove and be divided into the fritter that makes things convenient for machine to cut after clean up, again its cut type is become that 3 * 3 * 3mm's is granular;
E, mixing: above-mentioned fruits and vegetables batching is mixed mutually with peanut butter after gelatinization is handled by weight ratio and is stirred into the fruits and vegetables peanut butter;
F, shop dish, anxious freezing: the above-mentioned fruits and vegetables peanut butter that mixes is spread in the aluminium dish, and thickness is 15mm, the shop good fruits and vegetables peanut butter of dish is sent into suddenly frozen the storehouse and carry out urgency and froze 2-3 hour, and the product center temperature reaches-8 ℃～-6 ℃;
G, cut type: the fruits and vegetables peanut butter after above-mentioned urgency frozen takes out and thaws, and cut type became that 15 * 10 * 10mm's is granular when the central temperature of material was-8 ℃～-6 ℃;
H, shop dish, anxious freezing: the fruits and vegetables peanut butter after the cut type is spread in the aluminium dish, and thickness is 15mm, the shop good fruits and vegetables peanut butter of dish is sent into the anxious storehouse of freezing carry out urgency and froze 3-4 hour, and the product center temperature reaches-28 ℃～-30 ℃;
I, vacuum freeze drying: the anxious fruits and vegetables peanut butter well that freezes is sent in the closed container of lyophilization system; Under-28 ℃～-30 ℃ freezing conditions; Heat drying is 12～14 hours under the vacuum degree condition of 0～60Pa; And make the product final temperature not surpass 50 ℃, become vacuum freeze drying fruits and vegetables peanut butter because of distillation dehydrates; During said heat drying in the vacuum freeze-drying system equipment variations in temperature of heating plate following successively: temperature of heating plate is 20 ℃ during beginning; Through 0.5 hour, temperature of heating plate was upgraded to 110 ℃, and then constant temperature is 3.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 95 ℃ again, followed constant temperature 2.5 hours again; Through 0.5 hour, temperature of heating plate was reduced to 80 ℃ again, followed constant temperature 2.5 hours again; Through 0.5 hour, temperature of heating plate was reduced to 70 ℃ again, and last constant temperature finished in 1.5 hours;
J, sorting: vacuum freeze drying is taken out the fruits and vegetables peanut butter after finishing from the closed container of lyophilization system, will have the product of foreign matter to weed out;
K, metal detection: product is crossed metal detector (sensitivity iron: 0.6mm, non-iron: 1.2mm) detect;
L, packing:, seal then earlier with the double-layer food level polybag of the clean hygiene product of packing into.
Cut type in the above-mentioned steps all is to adopt the cut type machine of special use in the existing food processing industry row to carry out cut type.
The product that uses above processing method to obtain has kept the peanut butter original nutrient contents, and outward appearance is yellowish or yellow granular or sheet, has distinctive local flavor of compound peanut butter and flavour, does not have other smell, and is 10 months shelf-lifves, direct-edible.
In the vacuum freeze drying process of this processing method; Employed vacuum freeze-drying system equipment is the existing equipment that is exclusively used in food processing; It all can monitor the temperature of temperature in its equipment and the interior product of equipment voluntarily at any time, and can be according to each parameter situation of setting in the control appliance voluntarily.
Claims (3)
1. the processing method of vacuum freeze drying compound fruit and vegetable peanut butter grain is characterized in that its processing method is following:
A, select materials: raw material is formed by following weight portion proportioning, wherein peanut butter 60-80, apple 6-8, banana 6-8, green soya bean 2-4, carrot 2-4, Ipomoea batatas 2-4, broccoli 2-4, farina 0.3-0.6, sucrose fatty ester 0.2-0.4 and pectin 1-2;
B, argillization: by above-mentioned weight portion proportioning farina is put into peanut butter and fully cut to mix and evenly be the mud shape;
C, gelatinization: in the peanut butter of step b, put into sucrose fatty ester and pectin by above-mentioned weight portion proportioning; Fully mix the back heating; Be 6-8 minute heat time heating time, and heating-up temperature is 60 ℃-70 ℃, and in heating process, will constantly stir and prevent to be burned;
D, fruits and vegetables batching pre-treatment: 1) apple: selecting fresh common apple for use is raw material, with the silt of apple surface clean up the back peeling, stoning becomes apple grunt, the apple grunt cut type is become that 6 * 6 * 6mm's is granular again; 2) banana: selecting freezing banana for use is raw material, and the banana back cut type of thawing is slightly become that 6 * 6 * 6mm's is granular; 3) green soya bean: selecting frozen peas for use is raw material, the green soya bean cut type is become 3 * 3 * 3mm's is granular; 4) carrot: selecting fresh carrot for use is raw material, the skin of carrot is removed clean, cleans the foreign matter and the silt on carrot surface again with circulating water, at last the carrot cut type is become that 3 * 3 * 3mm's is granular; 5) Ipomoea batatas: selecting fresh common Ipomoea batatas for use is raw material, after earlier the silt on Ipomoea batatas surface being cleaned up skin is removed totally, the Ipomoea batatas cut type is become that 3 * 3 * 3mm's is granular again; 6) broccoli: selecting fresh broccoli for use is raw material, with the base of a fruit of southwest flower remove and be divided into the fritter that makes things convenient for machine to cut after clean up, again its cut type is become that 3 * 3 * 3mm's is granular;
E, mixing: above-mentioned fruits and vegetables batching is mixed mutually with peanut butter after gelatinization is handled by weight ratio and is stirred into the fruits and vegetables peanut butter;
F, shop dish, anxious freezing: the above-mentioned fruits and vegetables peanut butter that mixes is spread in the aluminium dish, and thickness is 15mm, the shop good fruits and vegetables peanut butter of dish is sent into suddenly frozen the storehouse and carry out urgency and froze 2-3 hour, and the product center temperature reaches-8 ℃～-6 ℃;
G, cut type: the fruits and vegetables peanut butter after above-mentioned urgency frozen takes out and thaws a little, and the central temperature of material is-8 ℃--and cut type becomes that 15 * 10 * 10mm's is granular in the time of 6 ℃;
H, shop dish, anxious freezing: the fruits and vegetables peanut butter after the cut type is spread in the aluminium dish, and thickness is 15mm, the shop good fruits and vegetables peanut butter of dish is sent into the anxious storehouse of freezing carry out urgency and froze 3-4 hour, and the product center temperature reaches-28 ℃～-30 ℃;
I, vacuum freeze drying: the anxious fruits and vegetables peanut butter well that freezes is sent in the closed container of lyophilization system; Under-28 ℃～-30 ℃ freezing conditions; Heat drying is 12～14 hours under the vacuum degree condition of 0～60Pa; And make the product final temperature not surpass 50 ℃, become vacuum freeze drying fruits and vegetables peanut butter because of distillation dehydrates; During said heat drying in the vacuum freeze-drying system equipment variations in temperature of heating plate following successively: temperature of heating plate is 18 ℃～22 ℃ during beginning; Through 0.4～0.6 hour, temperature of heating plate was upgraded to 105 ℃～115 ℃, and then constant temperature is 3.4～3.6 hours; Through 0.4～0.6 hour, temperature of heating plate was reduced to 92 ℃～98 ℃ again, followed constant temperature 2.4～2.6 hours again; Through 0.4～0.6 hour, temperature of heating plate was reduced to 78 ℃～82 ℃ again, followed constant temperature 2.4～2.6 hours again; Through 0.4～0.6 hour, temperature of heating plate was reduced to 68 ℃～72 ℃ again, and last constant temperature finished in 1.4～1.6 hours;
J, sorting: vacuum freeze drying is taken out the fruits and vegetables peanut butter after finishing from the closed container of lyophilization system, will have the product of foreign matter to weed out;
K, metal detection: product is crossed metal detector (sensitivity iron: 0.6mm, non-iron: 1.2mm) detect;
L, packing:, seal then with the double-layer food level polybag of the clean hygiene product of packing into.
2. the processing method of vacuum freeze drying compound fruit and vegetable peanut butter grain according to claim 1; It is characterized in that: raw material is formed by following weight portion proportioning in the said step of selecting materials, wherein peanut butter 70, apple 7, banana 7, green soya bean 2, carrot 3, Ipomoea batatas 3, broccoli 2, farina 0.5, sucrose fatty ester 0.3 and pectin 2.
3. the processing method of vacuum freeze drying compound fruit and vegetable peanut butter grain according to claim 1 and 2; It is characterized in that: in the said vacuum freeze drying processing procedure, the interior temperature of heating plate of vacuum freeze-drying system equipment changes as follows during heat drying: temperature of heating plate is 20 ℃ during beginning; Through 0.5 hour, temperature of heating plate was upgraded to 110 ℃, and then constant temperature is 3.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 95 ℃ again, followed constant temperature 2.5 hours again; Through 0.5 hour, temperature of heating plate was reduced to 80 ℃ again, followed constant temperature 2.5 hours again; Through 0.5 hour, temperature of heating plate was reduced to 70 ℃ again, and last constant temperature finished in 1.5 hours.
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Cited By (8)
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| CN103653082A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Nutrient peanut butter and preparation method thereof |
| CN105982252A (en) * | 2016-03-11 | 2016-10-05 | 钟祥兴利食品股份有限公司 | Processing method of vacuum freeze-dried kelp |
| CN105994588A (en) * | 2016-03-11 | 2016-10-12 | 钟祥兴利食品股份有限公司 | Processing method for vacuum freeze-dried banana |
| CN105995679A (en) * | 2016-03-11 | 2016-10-12 | 钟祥兴利食品股份有限公司 | Processing method for vacuum freeze-dried spinach |
| CN107095235A (en) * | 2017-04-19 | 2017-08-29 | 马鞍山市十月丰食品有限公司 | A kind of celery peanut butter and its preparation |
| CN109757692A (en) * | 2018-03-13 | 2019-05-17 | 本溪裕祥明农业开发有限公司 | A kind of baked hazelnut of Yan and preparation method thereof |
| WO2019198089A1 (en) * | 2018-04-12 | 2019-10-17 | Rafael's Healthy & Tasty Ltd. | Dried vegetable spread and methods for manufacturing and processing the same |
| CN111802604A (en) * | 2020-07-10 | 2020-10-23 | 漳州福友食品有限公司 | Freeze-dried sandwich banana rich in vitamin A and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105982252A (en) * | 2016-03-11 | 2016-10-05 | 钟祥兴利食品股份有限公司 | Processing method of vacuum freeze-dried kelp |
| CN105994588A (en) * | 2016-03-11 | 2016-10-12 | 钟祥兴利食品股份有限公司 | Processing method for vacuum freeze-dried banana |
| CN105995679A (en) * | 2016-03-11 | 2016-10-12 | 钟祥兴利食品股份有限公司 | Processing method for vacuum freeze-dried spinach |
| CN107095235A (en) * | 2017-04-19 | 2017-08-29 | 马鞍山市十月丰食品有限公司 | A kind of celery peanut butter and its preparation |
| CN109757692A (en) * | 2018-03-13 | 2019-05-17 | 本溪裕祥明农业开发有限公司 | A kind of baked hazelnut of Yan and preparation method thereof |
| WO2019198089A1 (en) * | 2018-04-12 | 2019-10-17 | Rafael's Healthy & Tasty Ltd. | Dried vegetable spread and methods for manufacturing and processing the same |
| CN111802604A (en) * | 2020-07-10 | 2020-10-23 | 漳州福友食品有限公司 | Freeze-dried sandwich banana rich in vitamin A and preparation method thereof |
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| CN102793217B (en) | 2013-12-25 |
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