CN102793217B - 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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- CN102793217B CN102793217B CN2011101377124A CN201110137712A CN102793217B CN 102793217 B CN102793217 B CN 102793217B CN 2011101377124 A CN2011101377124 A CN 2011101377124A CN 201110137712 A CN201110137712 A CN 201110137712A CN 102793217 B CN102793217 B CN 102793217B
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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 with peanut, milling and making.Peanut is legume, it is longer than the nourishing help, tire first ball is arranged in promoting longevity, so among the people, claim again " peanut ", and be described as " Vegetable meat ", " meat or fish in element " the same as soya bean, can match in excellence or beauty with some animal foods such as egg, milk, meats, therefore, the peanut butter of making of 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 play certain auxiliary therapeutic action; But its main component of existing peanut butter is only still peanut, from comprehensive nutrient, be worth, still there is not comprehensively weak point of nutrition using it as food consumption, if be processed into food together with peanut butter and existing fruits and vegetables is composite according to a certain percentage, will there is extraordinary palatability and high nutritive value.
Summary of the invention
Purpose of the present 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 as follows:
The processing method of vacuum freeze drying compound fruit and vegetable peanut butter grain, its processing method is as follows:
A, select materials: raw material forms 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 to peanut butter and fully cut to mix and evenly be the mud shape;
C, gelatinization: put into sucrose fatty ester and pectin by above-mentioned weight portion proportioning in the peanut butter of step b, fully mix rear heating, be 6-8 minute heat time heating time, and heating-up temperature is 60 ℃-70 ℃, and will constantly stir and prevent from being burned in heating process;
D, fruits and vegetables batching pre-treatment: 1) apple: selecting fresh common apple is raw material, by the silt of apple surface clean up rear peeling, stoning becomes apple grunt, then the apple grunt cut type is become to 6 * 6 * 6mm's is granular; 2) banana: selecting freezing banana is raw material, and the banana rear cut type of slightly thawing is become to 6 * 6 * 6mm's is granular; 3) green soya bean: selecting frozen peas is raw material, the green soya bean cut type is become to 3 * 3 * 3mm's is granular; 4) carrot: selecting fresh carrot is raw material, the skin of carrot is removed clean, then cleans foreign matter and the silt on carrot surface with circulating water, finally the carrot cut type is become to 3 * 3 * 3mm's is granular; 5) Ipomoea batatas: selecting fresh common Ipomoea batatas is raw material, after first the silt on Ipomoea batatas surface being cleaned up, skin is removed totally, then the Ipomoea batatas cut type is become to 3 * 3 * 3mm's is granular; 6) broccoli: selecting fresh broccoli is raw material, cleans up after the fritter that facilitates machine to cut is removed and be divided into to the base of a fruit of broccoli, then its cut type is become to 3 * 3 * 3mm's is granular;
E, mixing: above-mentioned fruits and vegetables batching is mixed mutually with peanut butter after gelatinization is processed by weight ratio and be stirred into the fruits and vegetables peanut butter;
F, paving dish, anxious freezing: the above-mentioned fruits and vegetables peanut butter mixed is spread in the aluminium dish, and thickness is 15mm, and the fruits and vegetables peanut butter that paving is coiled is sent into urgency and frozen storehouse and carry out urgency and freeze 2-3 hour, and the product center temperature reaches-8 ℃～-6 ℃;
G, cut type: fruits and vegetables peanut butter after above-mentioned urgency is frozen takes out and thaws, and when the central temperature of material is-8 ℃～-6 ℃, cut type becomes that 15 * 10 * 10mm's is granular;
H, paving dish, anxious freezing: the fruits and vegetables peanut butter after cut type is spread in the aluminium dish, and thickness is 15mm, and the fruits and vegetables peanut butter that paving is coiled is sent into the anxious storehouse of freezing and carried out urgency and freeze 3-4 hour, and the product center temperature reaches-28 ℃～-30 ℃;
I, vacuum freeze drying: the anxious fruits and vegetables peanut butter frozen is sent in the closed container of lyophilization system, under-28 ℃～-30 ℃ freezing conditions, under the vacuum degree condition of 0～60Pa, heat drying is 12～14 hours, and make the product final temperature not surpass 50 ℃, because distillation dehydrates, become vacuum freeze drying fruits and vegetables peanut butter; During described heat drying, the variations in temperature of the interior heating plate of vacuum freeze-drying system equipment is as follows successively: during beginning, temperature of heating plate is 18 ℃～22 ℃; 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, then followed constant temperature 2.4～2.6 hours; Through 0.4～0.6 hour, temperature of heating plate was reduced to 78 ℃～82 ℃ again, then followed constant temperature 2.4～2.6 hours; Through 0.4～0.6 hour, temperature of heating plate was reduced to 68 ℃～72 ℃ again, and last constant temperature finishes 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 to metal detector and detect, the iron sensitivity of metal detector is 0.6mm, and non-iron sensitivity is 1.2mm;
L, packing: first with the double-layer food level polybag of the clean hygiene product of packing into, then sealing.
The described step Raw of selecting materials forms 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.
Described in the vacuum freeze drying processing procedure, during heat drying, the variations in temperature of the interior heating plate of vacuum freeze-drying system equipment is as follows successively: during beginning, temperature of heating plate is 20 ℃; 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, then followed constant temperature 2.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 80 ℃ again, then followed constant temperature 2.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 70 ℃ again, and last constant temperature finishes 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 original nutrition of food can not run off, and good palatability, guarantee again to add the peanut butter after fruits and vegetables to there is its unique local flavor and flavour, and without other smell, the shelf-life limit for length, and direct-edible.
the accompanying drawing explanation
Fig. 1 is the present invention's temperature changing curve diagram in 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 as follows:
A, select materials: raw material forms 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 to peanut butter and fully cut to mix and evenly be the mud shape;
C, gelatinization: put into sucrose fatty ester and pectin by above-mentioned weight portion proportioning in the peanut butter of step b, fully mix rear heating, be 6-8 minute heat time heating time, and heating-up temperature is 60 ℃-70 ℃, and will constantly stir and prevent from being burned in heating process;
D, fruits and vegetables batching pre-treatment: 1) apple: selecting fresh common apple is raw material, by the silt of apple surface clean up rear peeling, stoning becomes apple grunt, then the apple grunt cut type is become to 6 * 6 * 6mm's is granular; 2) banana: selecting freezing banana is raw material, and the banana rear cut type of slightly thawing is become to 6 * 6 * 6mm's is granular; 3) green soya bean: selecting frozen peas is raw material, the green soya bean cut type is become to 3 * 3 * 3mm's is granular; 4) carrot: selecting fresh carrot is raw material, the skin of carrot is removed clean, then cleans foreign matter and the silt on carrot surface with circulating water, finally the carrot cut type is become to 3 * 3 * 3mm's is granular; 5) Ipomoea batatas: selecting fresh common Ipomoea batatas is raw material, after first the silt on Ipomoea batatas surface being cleaned up, skin is removed totally, then the Ipomoea batatas cut type is become to 3 * 3 * 3mm's is granular; 6) broccoli: selecting fresh broccoli is raw material, cleans up after the fritter that facilitates machine to cut is removed and be divided into to the base of a fruit of broccoli, then its cut type is become to 3 * 3 * 3mm's is granular;
E, mixing: above-mentioned fruits and vegetables batching is mixed mutually with peanut butter after gelatinization is processed by weight ratio and be stirred into the fruits and vegetables peanut butter;
F, paving dish, anxious freezing: the above-mentioned fruits and vegetables peanut butter mixed is spread in the aluminium dish, and thickness is 15mm, and the fruits and vegetables peanut butter that paving is coiled is sent into urgency and frozen storehouse and carry out urgency and freeze 2-3 hour, and the product center temperature reaches-8 ℃～-6 ℃;
G, cut type: fruits and vegetables peanut butter after above-mentioned urgency is frozen takes out and thaws, and when the central temperature of material is-8 ℃～-6 ℃, cut type becomes that 15 * 10 * 10mm's is granular;
H, paving dish, anxious freezing: the fruits and vegetables peanut butter after cut type is spread in the aluminium dish, and thickness is 15mm, and the fruits and vegetables peanut butter that paving is coiled is sent into the anxious storehouse of freezing and carried out urgency and freeze 3-4 hour, and the product center temperature reaches-28 ℃～-30 ℃;
I, vacuum freeze drying: the anxious fruits and vegetables peanut butter frozen is sent in the closed container of lyophilization system, under-28 ℃～-30 ℃ freezing conditions, under the vacuum degree condition of 0～60Pa, heat drying is 12～14 hours, and make the product final temperature not surpass 50 ℃, because distillation dehydrates, become vacuum freeze drying fruits and vegetables peanut butter; During described heat drying, the variations in temperature of the interior heating plate of vacuum freeze-drying system equipment is as follows successively: during beginning, temperature of heating plate is 20 ℃; 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, then followed constant temperature 2.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 80 ℃ again, then followed constant temperature 2.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 70 ℃ again, and last constant temperature finishes 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 to metal detector and detect, the iron sensitivity of metal detector is 0.6mm, and non-iron sensitivity is 1.2mm;
L, packing: first with the double-layer food level polybag of the clean hygiene product of packing into, then sealing.
Cut type in above-mentioned steps is all to adopt special-purpose cut type machine in existing food processing industry row to carry out cut type.
The product that uses above processing method to obtain has kept the original nutrition of peanut butter, and outward appearance is yellowish or yellow granular or sheet, has the distinctive local flavor of compound peanut butter and flavour, without other smell, 10 months shelf-lifves, direct-edible.
In the vacuum freeze drying process of this processing method, the vacuum freeze-drying system equipment used is the existing equipment that is exclusively used in food processing, in temperature in its equipment and equipment the temperature of product its all can monitor at any time voluntarily, and can be according to the parameters situation of setting in 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 as follows:
A, select materials: raw material forms 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 to peanut butter and fully cut to mix and evenly be the mud shape;
C, gelatinization: put into sucrose fatty ester and pectin by above-mentioned weight portion proportioning in the peanut butter of step b, fully mix rear heating, be 6-8 minute heat time heating time, and heating-up temperature is 60 ℃-70 ℃, and will constantly stir and prevent from being burned in heating process;
D, fruits and vegetables batching pre-treatment: 1) apple: selecting fresh common apple is raw material, by the silt of apple surface clean up rear peeling, stoning becomes apple grunt, then the apple grunt cut type is become to 6 * 6 * 6mm's is granular; 2) banana: selecting freezing banana is raw material, and the banana rear cut type of slightly thawing is become to 6 * 6 * 6mm's is granular; 3) green soya bean: selecting frozen peas is raw material, the green soya bean cut type is become to 3 * 3 * 3mm's is granular; 4) carrot: selecting fresh carrot is raw material, the skin of carrot is removed clean, then cleans foreign matter and the silt on carrot surface with circulating water, finally the carrot cut type is become to 3 * 3 * 3mm's is granular; 5) Ipomoea batatas: selecting fresh common Ipomoea batatas is raw material, after first the silt on Ipomoea batatas surface being cleaned up, skin is removed totally, then the Ipomoea batatas cut type is become to 3 * 3 * 3mm's is granular; 6) broccoli: selecting fresh broccoli is raw material, cleans up after the fritter that facilitates machine to cut is removed and be divided into to the base of a fruit of broccoli, then its cut type is become to 3 * 3 * 3mm's is granular;
E, mixing: above-mentioned fruits and vegetables batching is mixed mutually with peanut butter after gelatinization is processed by weight ratio and be stirred into the fruits and vegetables peanut butter;
F, paving dish, anxious freezing: the above-mentioned fruits and vegetables peanut butter mixed is spread in the aluminium dish, and thickness is 15mm, and the fruits and vegetables peanut butter that paving is coiled is sent into urgency and frozen storehouse and carry out urgency and freeze 2-3 hour, and the product center temperature reaches-8 ℃～-6 ℃;
G, cut type: fruits and vegetables peanut butter after above-mentioned urgency is frozen takes out and thaws a little, and the central temperature of material is-8 ℃--and in the time of 6 ℃, cut type becomes that 15 * 10 * 10mm's is granular;
H, paving dish, anxious freezing: the fruits and vegetables peanut butter after cut type is spread in the aluminium dish, and thickness is 15mm, and the fruits and vegetables peanut butter that paving is coiled is sent into the anxious storehouse of freezing and carried out urgency and freeze 3-4 hour, and the product center temperature reaches-28 ℃～-30 ℃;
I, vacuum freeze drying: the anxious fruits and vegetables peanut butter frozen is sent in the closed container of lyophilization system, under-28 ℃～-30 ℃ freezing conditions, under the vacuum degree condition of 0～60Pa, heat drying is 12～14 hours, and make the product final temperature not surpass 50 ℃, because distillation dehydrates, become vacuum freeze drying fruits and vegetables peanut butter; During described heat drying, the variations in temperature of the interior heating plate of vacuum freeze-drying system equipment is as follows successively: during beginning, temperature of heating plate is 18 ℃～22 ℃; 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, then followed constant temperature 2.4～2.6 hours; Through 0.4～0.6 hour, temperature of heating plate was reduced to 78 ℃～82 ℃ again, then followed constant temperature 2.4～2.6 hours; Through 0.4～0.6 hour, temperature of heating plate was reduced to 68 ℃～72 ℃ again, and last constant temperature finishes 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 to metal detector and detect, the iron sensitivity of metal detector is 0.6mm, and non-iron sensitivity is 1.2mm;
L, packing: with the double-layer food level polybag of the clean hygiene product of packing into, then sealing.
2. the processing method of vacuum freeze drying compound fruit and vegetable peanut butter grain according to claim 1, it is characterized in that: the described step Raw of selecting materials forms 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.
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 described vacuum freeze drying processing procedure, during heat drying, the interior temperature of heating plate of vacuum freeze-drying system equipment changes as follows: during beginning, temperature of heating plate is 20 ℃; 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, then followed constant temperature 2.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 80 ℃ again, then followed constant temperature 2.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 70 ℃ again, and last constant temperature finishes in 1.5 hours.
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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 |
| 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 |
| 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 |
| 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 |
| CN109757693A (en) * | 2018-03-13 | 2019-05-17 | 本溪裕祥明农业开发有限公司 | A kind of more taste hazelnuts 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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| JPS5233183B2 (en) * | 1974-07-27 | 1977-08-26 |
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