CN102845690A - Hawthorn freeze-dried whole fruit and preparation method thereof - Google Patents
Hawthorn freeze-dried whole fruit and preparation method thereof Download PDFInfo
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- CN102845690A CN102845690A CN2012102991921A CN201210299192A CN102845690A CN 102845690 A CN102845690 A CN 102845690A CN 2012102991921 A CN2012102991921 A CN 2012102991921A CN 201210299192 A CN201210299192 A CN 201210299192A CN 102845690 A CN102845690 A CN 102845690A
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Abstract
The invention discloses a hawthorn freeze-dried whole fruit and a preparation method thereof. The method comprises the following steps: subjecting the hawthorn raw material to prefreezing, freeze-drying and vacuum drying to obtain the hawthorn freeze-dried whole fruit. According to the method, quick-freezing and vacuum drying are conducted directly on the raw material, without natural air-dry or hot air drying, so as to preserve nutrition and flavor of the raw material to a maximum degree. No additive is used in the processing process, so as to avoid shrinkage cracking on the appearance, caused by high temperature water loss. Compared with a traditional dried hawthorn tablet, the hawthorn freeze-dried whole fruit well preserves and concentrates nutrients in fresh sample, such as sugar, vitamins, cellulose and minerals, etc.
Description
Technical field
The invention belongs to food processing field, relate to whole fruit of a kind of hawthorn freeze-drying and preparation method thereof.
Background technology
Hawthorn (Cretaceus pinnatifida Bag) is rose family may (Rosaceae Crataegus), is the special product fruit tree that originates from China, the cultivation history in existing more than 3000 year." Chinese Plants will " records 18 kinds, 6 mutation, and 1 modification is a kind of important plant resources.In China, hawthorn is the medicine food dual purpose plant of Ministry of Public Health's approval, and long edible and medicinal history is arranged, and contains abundant nutritional labeling and pharmacological component in the Fructus Crataegi, is widely used in health food and the medicament.
Hawthorn has very high nutritive value and health care.According to studies confirm that, hawthorn is rich in protein (be Apple protein content 17 times), 18 seed amino acids (8 kinds of needed by human), carbohydrate, mineral matter (calcic in fruit row first), vitamin (vitamin c, A, B., B,), the multiple nutritional components such as flavonoids, three note classes (ursolic acid, crataegolic acid, oleanolic acid etc.), other compositions (chlorogenic acid, epicatechol, choline etc.), have very high nutritive value.Fructus Crataegi is widely used in health food and the medicament.Compendium of Material Medica record " sweet, the tepor of hawthorn property acid ", " being longer than diet, strengthening the spleen and stomach, row are tied gas, extravasated blood disappears ".Modern scientific research shows, contains flavonoids, organic acid, triterpene compound etc. in the hawthorn, has many-sided pharmacologically active, often uses it for Cardiovarscular and anti-inflammation.
Hawthorn can be eaten raw, but its acid content is higher, should not eat more; The hawthorn converted products mainly contains canned haw, haw jelly, haw flakes etc. at present, the converted products form is comparatively single, and processing mode is mainly hot-working, in process, nutritional labeling, the active ingredient of raw material very easily run off, thereby can obviously reduce its nutrition, drug effect and active component.
Summary of the invention
The purpose of this invention is to provide whole fruit of a kind of hawthorn freeze-drying and preparation method thereof.
The method for preparing the whole fruit of hawthorn freeze-drying provided by the invention comprises the steps: haw raw material is carried out pre-freeze, lyophilization and parsing-desiccation successively, obtains the whole fruit of described hawthorn freeze-drying.
In the described pre-freeze step of said method, temperature is-26～-35 ℃, preferred-32 ℃; Time is 1-1.5 hour, preferred 1.5 hours; The time of being down to pre-freeze step temperature by room temperature is 1.5-2 hour, preferred 1.5 hours.
In the described lyophilization step, condenser temperature is not higher than-35 ℃, and vacuum is 25-50Pa, and temperature of heating plate is 10-15 ℃, and be 3-4 hour drying time.
This step is that hawthorn is whole if really most important step in the vacuum freecing-dry process.Lyophilization also is vacuum freeze drying, and equipment therefor is vacuum freeze drier, by refrigeration system, vacuum system, heating system, electrical instrumentation composition of the control system.Its principle is: first material is frozen into below the eutectic temperature, make moisture become solid-state ice, then under higher vacuum, ice is directly distilled be steam, use again water vapour coagulator in the vacuum system with water vapor condensation, thereby obtain the method for dried product.Dry run is the process that the states of matter of water changes and shifts.The basic principle of vacuum freeze drying is exactly the mechanism of mass-and heat-transfer under the low-temp low-pressure.
At sublimation stage, material needs absorbing heat (every gram ice is sublimed into the heat that steam absorbs 2.8 kJ (kilojoule)s approximately fully), equal from the required heat of distillation interface effusion steam if pass to the heat at distillation interface, the temperature and pressure at the interface that then distils all reaches balance, and distillation is normally carried out.If the shortage of heat of supplying with, the distillation of ice have seized the heat of hawthorn self and the temperature at distillation interface is reduced, this can cause the reduction of rate of sublimation, will prolong whole drying time, and productivity ratio descends.If the steam of overflowing is less than the steam of distillation, then unnecessary steam is gathered in the distillation interface and makes increased pressure, and sublimation temperature improves, and causes at last the goods fusing, makes whole lyophilization failure.
In the described parsing-desiccation step, temperature of charge is 20-30 ℃, and vacuum is 25-50Pa, and temperature of heating plate is 25-35 ℃, and condenser temperature is not higher than-35 ℃, and be 3-4 hour drying time.
The described method for preparing the whole fruit of hawthorn freeze-drying also comprised the steps: before described pre-freeze step, with described haw raw material carry out impurity elimination, clean, stoning and draining.
The described method for preparing the whole fruit of hawthorn freeze-drying also comprised the steps: before described pre-freeze step, with described haw raw material sabot;
Perhaps, described drain step after, before the pre-freeze step, with described haw raw material sabot;
In the described sabot step, sabot weight is 3～4.5kg/m
2
Prepare according to the method described above the whole fruit of hawthorn freeze-drying and contain the product of the whole fruit of described hawthorn freeze-drying, also belong to protection scope of the present invention.Wherein, is not the water content of the whole fruit of described hawthorn freeze-drying higher than 4(3 or 4?) %.
The method for preparing the whole fruit of hawthorn freeze-drying provided by the invention is that raw material is directly carried out quick-frozen, vacuum drying, without natural air drying and heated-air drying, has farthest kept nutrition and the local flavor of raw material.Do not use any additive in the process, and avoided the high temperature dehydration to cause the dry and cracked phenomenon of outward appearance shrinkage.Compare with the product such as traditional drying haw flakes, the whole fruit of this hawthorn freeze-drying can keep preferably and concentrated bright sample in the multiple nutrients composition, such as sugar part, vitamin, cellulose and mineral matter etc.As, total sugar content is that 31.3%, Vc content is 142.8mg/100g, and total acid content is 12.3%, and protein content is 3.46%, and general flavone content is 0.23%.Its water content generally is not higher than 4%, and the water activity of dry products is lower, is unfavorable for the growth of microorganism breeding, can long preservation.In addition, adopt the whole fruit of hawthorn of vacuum freeze drying to process through the high temperature dehydration in process, can not produce any contraction, product appearance is full, and the pucker-free phenomenon has kept the shape of hawthorn fresh fruit, has good exterior quality.In dry run, hawthorn scatters and disappears because of the organization internal water sublimed, causes in the raw cell or iuntercellular forms uniform alveolate texture, makes product that good crisp brittleness be arranged.The quality of this even porous also makes product be easy to suction, and good rehydration is arranged.The alveolate texture that hawthorn produces after the freeze-drying is also so that the easier grinding of hawthorn.
The specific embodiment
The present invention is further elaborated below in conjunction with specific embodiment, but the present invention is not limited to following examples.Described method is conventional method if no special instructions.Described raw material all can get from open commercial sources if no special instructions.Described percentage composition if no special instructions, is the quality percentage composition.
Embodiment 1,
Get fresh hawthorn (kind is for prosperous) and as raw material, measure by the following method the indices of bright sample haw raw material:
Determination of moisture method: seasoning.Be specially: accurate weighing sample 2-10g, put dryly, cool off and claim to the measuring cup that lid is arranged of constant weight, moves in 95-105 ℃ the normal pressure baking oven, take out behind the baking 2-4h that uncaps, add a cover to place and weigh after cooling off 0.5h in the drier.Dry by the fire again after one hour and weigh.Repeat this operation, until twice 2mg of being no more than of poor quality in front and back is dry rear constant weight, moisture=(constant weight after fresh weight (weight before dry)-drying)/fresh weight.
Total reducing sugar assay method: measure total sugar content according to standard GB/T 6194-86 fruit, vegetables total reducing sugar assay method.Instrument and reagent preparation, same GB6194-86.
VC assay method: measure Vit C contents according to determination of total ascorbic acid method (DNPH method) in standard GB/T 12392-90 fruit, vegetables and the goods thereof.
The total acid assay method: the assay method according to total acid in standard GB/T/T12456-90 food is measured total acid content.
Method of protein measurement: according to standard GB/T 8856-88, fruit, victual thick protein assay method are measured protein content.
The Determination of Total Flavonoids method: the assay method according to standard GB/T/T20574-2006 general flavone content is measured general flavone content.
Above-mentioned indices testing result is as shown in table 1:
The index determining result of table 1, bright sample hawthorn
| Nutritional labeling | Bright sample |
| Bright sample water content (%) | 76.02 |
| Total reducing sugar (%) | 7.8 |
| Vc（mg/100g） | 1.18 |
| Total acid (%) | 3.53 |
| Protein (%) | 0.68 |
| General flavone (%) | 0.054 |
Be prepared as follows the whole fruit of hawthorn freeze-drying:
Choose fresh haw raw material, take out inferior, impurity after, with Fructus Crataegi cleaning, stoning, drain for subsequent use; Fructus Crataegi after draining is carried out sabot, and sabot weight is 3kg/m
2, after lowering the temperature gradually 1.5 hours; Carry out pre-freeze under-26 ℃ of temperature conditions, the dry storehouse condenser temperature is reduced to below-35 ℃ again, the cool chamber Pressure Drop is to 25Pa, reach described temperature and pressure after;
The dry storehouse temperature of heating plate is warming up to 10 ℃, then after keeping described vacuum and described temperature 3h, keep temperature of charge to carry out parsing-desiccation at 20 ℃, 25 ℃ of temperature of heating plate, dryness storehouse pressure 25Pa, condenser temperature＜-35 ℃ keep 3h, discharging after making water content reach below 4% obtains the whole fruit of hawthorn freeze-drying;
Again craft or automatic grader are adopted in the whole fruit classification of hawthorn freeze-drying, packing adopts nitrogen-filled packaging, obtains the whole fruit of hawthorn freeze-drying provided by the invention.
As follows the whole fruit of gained hawthorn freeze-drying is carried out Quality Detection:
1, organoleptic detection
Sample is poured in the clean ceramic whiteware dish, with the naked eye directly observes color and luster, form and impurity are smelt its smell, taste flavour, and acquired results is as shown in table 2.
Table 2, organoleptic detection result
As seen from table, the whole fruit of gained hawthorn freeze-drying has kept color and the local flavor of bright hawthorn; Interior or the uniform alveolate texture of iuntercellular expansion formation of the cell of vacuum freeze-drying hawthorn has good crisp brittleness, can melt rapidly in mouth after eating, and mouthfeel is good.
2, the detection of physical and chemical index
Detect total sugar content, Vc content, crude fiber content, protein content, the fat content for preparing in the whole fruit of gained hawthorn freeze-drying according to preceding method, the result shows that the water content of the whole fruit of above-mentioned novel hawthorn freeze-drying is 3.45%, total sugar content is 31.3%, Vc content is 142.8mg/100g, total acid content is 12.3%, protein content is 3.46%, and general flavone content is 0.23%.
As can be known, the whole fruit of this hawthorn freeze-drying can keep preferably and concentrated bright hawthorn in the multiple nutrients composition, such as sugar, vitamin, cellulose and mineral matter etc.
3, the shelf-life is detected
Preceding method is detected the whole fruit of hawthorn freeze-drying after the preparation gained packing after normal temperature is placed 12 months, detect indices, obtaining its water content is 3.43%, total sugar content is 31.2%, Vc content is 142.6mg/100g, total acid content is 12.2%, and protein content is 3.42%, and general flavone content is 0.22%.
The result shows that the whole fruit of this hawthorn freeze-drying is after normal temperature is placed 12 months, and its color and luster, flavour and mouthfeel, shape are compared with firm preparation products obtained therefrom and had no significant change;
Embodiment 2, the whole fruit of hawthorn freeze-drying
Get fresh hawthorn (kind is large Venus) as raw material, detect according to embodiment 1 described method, acquired results is as shown in table 3:
The index determining result of table 3, bright sample hawthorn
| Nutritional labeling | Bright sample |
| Bright sample water content (%) | 75.02 |
| Total reducing sugar (%) | 7.9 |
| Vc（mg/100g） | 1.28 |
| Total acid (%) | 3.73 |
| Protein (%) | 0.78 |
| General flavone (%) | 0.057 |
Be prepared as follows the whole fruit of hawthorn freeze-drying:
Choose fresh haw raw material, take out inferior, impurity after, with Fructus Crataegi cleaning, stoning, drain for subsequent use;
Fructus Crataegi after draining is carried out sabot, and sabot weight is 3.5kg/m
2, after lowering the temperature gradually 1.75 hours;
Carry out pre-freeze under-30 ℃ of temperature conditions, the dry storehouse condenser temperature is reduced to below-35 ℃ again, the cool chamber Pressure Drop is to 35Pa, reach described temperature and pressure after;
The dry storehouse temperature of heating plate is warming up to 12 ℃, then after keeping described vacuum and described temperature 3.5h, keep temperature of charge to carry out parsing-desiccation at 25 ℃, 30 ℃ of temperature of heating plate, dryness storehouse pressure 30Pa, condenser temperature＜-35 ℃ keep 3.5h, discharging after making water content reach below 4% obtains the whole fruit of hawthorn freeze-drying;
Again craft or automatic grader are adopted in the whole fruit classification of hawthorn freeze-drying, packing adopts nitrogen-filled packaging, obtains the whole fruit of hawthorn freeze-drying provided by the invention.
According to embodiment 1 described same procedure the whole fruit of gained hawthorn freeze-drying is carried out Quality Detection, wherein, organoleptic detection result is as shown in table 4.
Table 4. organoleptic detection result
As seen from table, the whole fruit of gained hawthorn freeze-drying has kept color and the local flavor of bright hawthorn; Interior or the uniform alveolate texture of iuntercellular expansion formation of the cell of vacuum freeze-drying hawthorn has good crisp brittleness, can melt rapidly in mouth after eating, and mouthfeel is good.
According to embodiment 1 described same procedure the whole fruit of gained hawthorn freeze-drying is carried out the detection of physical and chemical index, the result is: water content is 3.40%, and total sugar content is 33.0%, Vc content is 147.6mg/100g, total acid content is 13.1%, and protein content is 3.32%, and general flavone content is 0.21%.
As can be known, the whole fruit of this hawthorn freeze-drying can keep preferably and concentrated bright hawthorn in the multiple nutrients composition, such as sugar, vitamin, cellulose and mineral matter etc.
According to embodiment 1 described same procedure the whole fruit of gained hawthorn freeze-drying is carried out the shelf-life and detect, the result is: water content is 3.39%, and total sugar content is 33.0%, Vc content is 147.5mg/100g, total acid content is 13.0%, and protein content is 3.31%, and general flavone content is 0.20%.
The result shows that the whole fruit of this hawthorn freeze-drying is after normal temperature is placed 12 months, and its color and luster, flavour and mouthfeel, shape are compared with firm preparation products obtained therefrom and had no significant change.
Embodiment 3, the whole fruit of hawthorn freeze-drying
Get fresh hawthorn (kind is large Venus) as raw material, detect according to embodiment 1 described method, acquired results is as shown in table 5:
The index determining result of table 5, bright sample hawthorn
| Nutritional labeling | Bright sample |
| Bright sample water content (%) | 74.10 |
| Total reducing sugar (%) | 7.5 |
| Vc（mg/100g） | 1.15 |
| Total acid (%) | 3.50 |
| Protein (%) | 0.65 |
| General flavone (%) | 0.051 |
Be prepared as follows the whole fruit of hawthorn freeze-drying:
Choose fresh haw raw material, take out inferior, impurity after, with Fructus Crataegi cleaning, stoning, drain for subsequent use;
Fructus Crataegi after draining is carried out sabot, and sabot weight is 4.5kg/m
2, after lowering the temperature gradually 2 hours;
Carry out pre-freeze under-35 ℃ of temperature conditions, the dry storehouse condenser temperature is reduced to below-35 ℃ again, the cool chamber Pressure Drop is to 50Pa, reach described temperature and pressure after;
The dry storehouse temperature of heating plate is warming up to 15 ℃, then after keeping described vacuum and described temperature 4h, keep temperature of charge to carry out parsing-desiccation at 30 ℃, 35 ℃ of temperature of heating plate, dryness storehouse pressure 50Pa, condenser temperature＜-35 ℃ keep 4h, discharging after making water content reach below 4% obtains the whole fruit of hawthorn freeze-drying;
Again craft or automatic grader are adopted in the whole fruit classification of hawthorn freeze-drying, packing adopts nitrogen-filled packaging, obtains the whole fruit of hawthorn freeze-drying provided by the invention.
According to embodiment 1 described same procedure the whole fruit of gained hawthorn freeze-drying is carried out Quality Detection, wherein, organoleptic detection result is as shown in table 6.
Table 6, organoleptic detection result
As seen from table, the whole fruit of gained hawthorn freeze-drying has kept color and the local flavor of bright hawthorn; Interior or the uniform alveolate texture of iuntercellular expansion formation of the cell of vacuum freeze-drying hawthorn has good crisp brittleness, can melt rapidly in mouth after eating, and mouthfeel is good.
According to embodiment 1 described same procedure the whole fruit of gained hawthorn freeze-drying is carried out the detection of physical and chemical index, the result is: water content is 3.12%, and total sugar content is 32.9%, Vc content is 145.8mg/100g, total acid content is 12.8%, and protein content is 3.30%, and general flavone content is 0.20%.
As can be known, the whole fruit of this hawthorn freeze-drying can keep preferably and concentrated bright hawthorn in the multiple nutrients composition, such as sugar, vitamin, cellulose and mineral matter etc.
According to embodiment 1 described same procedure the whole fruit of gained hawthorn freeze-drying is carried out the shelf-life and detect, the result is: water content is 3.10%, and total sugar content is 32.8%, Vc content is 145.7mg/100g, total acid content is 12.7%, and protein content is 3.30%, and general flavone content is 0.20%.
The result shows that the whole fruit of this hawthorn freeze-drying is after normal temperature is placed 12 months, and its color and luster, flavour and mouthfeel, shape are compared with firm preparation products obtained therefrom and had no significant change.
Claims (9)
1. a method for preparing the whole fruit of hawthorn freeze-drying comprises the steps: haw raw material is carried out pre-freeze, lyophilization and parsing-desiccation successively, obtains the whole fruit of described hawthorn freeze-drying.
2. method according to claim 1, it is characterized in that: in the described pre-freeze step, temperature is-26～-35 ℃, preferred-30 ℃; Time is 1-1.5 hour, preferred 1.5 hours; The time of being down to pre-freeze step temperature by room temperature is 1.5-2 hour, preferred 1.5 hours.
3. method according to claim 1 and 2, it is characterized in that: in the described lyophilization step, condenser temperature is not higher than-35 ℃, and vacuum is 25-50Pa, and temperature of heating plate is 10-15 ℃, and be 3-4 hour drying time.
4. arbitrary described method according to claim 1-3, it is characterized in that: in the described parsing-desiccation step, temperature of charge is 20-30 ℃, and vacuum is 25-50Pa, and temperature of heating plate is 25-35 ℃, and condenser temperature is not higher than-35 ℃, and be 3-4 hour drying time.
5. arbitrary described method according to claim 1-4 is characterized in that: the described method for preparing the whole fruit of hawthorn freeze-drying, also comprised the steps: before described pre-freeze step, with described haw raw material carry out impurity elimination, clean, stoning and draining.
6. arbitrary described method according to claim 1-5, it is characterized in that: the described method for preparing the whole fruit of hawthorn freeze-drying also comprised the steps: before described pre-freeze step, with described haw raw material sabot;
Perhaps, described drain step after, before the pre-freeze step, with described haw raw material sabot;
In the described sabot step, sabot weight is 3～4.5kg/m
2
7. the arbitrary described method of claim 1-6 prepares the whole fruit of hawthorn freeze-drying.
8. the whole fruit of hawthorn freeze-drying according to claim 7, it is characterized in that: the water content of the whole fruit of described hawthorn freeze-drying is not higher than 4%.
9. the product that contains claim 7 or the whole fruit of 8 described hawthorn freeze-drying.
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| CN105707770A (en) * | 2016-03-09 | 2016-06-29 | 天津市野森果树种植专业合作社 | Preparation technology of dried hawthorn |
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| CN111713551A (en) * | 2020-07-30 | 2020-09-29 | 江西琅缘金橘健康科技有限公司 | Kumquat freeze-dried tablet and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103535650A (en) * | 2013-10-29 | 2014-01-29 | 承德神栗食品有限公司 | Chinese chestnut superfine nutritional whole flour and preparation method thereof |
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| CN105532847A (en) * | 2016-01-21 | 2016-05-04 | 郑州轻工业学院 | Microwave vacuum freeze drying method for hawthorns |
| CN105707770A (en) * | 2016-03-09 | 2016-06-29 | 天津市野森果树种植专业合作社 | Preparation technology of dried hawthorn |
| CN106643006A (en) * | 2016-12-21 | 2017-05-10 | 吴青业 | Freezing and drying preparation method and application of pomelo fruits |
| CN112168858A (en) * | 2019-07-04 | 2021-01-05 | 九州天润（武汉）中药研究院有限公司 | Preparation method of freeze-dried dogwood and product thereof |
| CN111713551A (en) * | 2020-07-30 | 2020-09-29 | 江西琅缘金橘健康科技有限公司 | Kumquat freeze-dried tablet and preparation method thereof |
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| CN102845690B (en) | 2014-09-03 |
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Address after: North Station in Chengde city of Hebei province village 067601 Kuancheng Manchu Autonomous County wide town Patentee after: Chengde Shen Li food Limited by Share Ltd Patentee after: Institute of Agricultural Product Processing, Chinese Academy of Agricultural Science Address before: 067600 Chengde City, Hebei province Kuancheng Manchu Autonomous County North Station Patentee before: Chengde Shen Li Food Co., Ltd Patentee before: Institute of Agricultural Product Processing, Chinese Academy of Agricultural Science |