CN102894303B - Method for improving brittleness of crispy fruit slices and preventing adhesion through combining high vacuum with negative pressure pulse microwave drying - Google Patents
Method for improving brittleness of crispy fruit slices and preventing adhesion through combining high vacuum with negative pressure pulse microwave drying Download PDFInfo
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- CN102894303B CN102894303B CN201210396975.1A CN201210396975A CN102894303B CN 102894303 B CN102894303 B CN 102894303B CN 201210396975 A CN201210396975 A CN 201210396975A CN 102894303 B CN102894303 B CN 102894303B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
Abstract
The invention provides a method for improving the brittleness of crispy fruit slices and preventing the adhesion through combining high vacuum with negative pressure pulse microwave drying, and belongs to the technical field of fruit and vegetable food processing. According to the method, the processes for processing the high-vacuum drying crispy fruit slices comprise the steps of fresh fruit selection, cleaning, peeling, denucleation, slicing, color protection, brittleness protection, adhesion prevention, high-vacuum drying, negative pressure pulse microwave later-period short-time drying and package. A recipe adopted in the brittleness protection work procedure comprises 0.01 percent to 6.0 percent of white granulated sugar, 0.01 percent to 5.0 percent of calcium chloride, 0.01 percent to 2.0 percent of pectin and 0.01 percent to 2.0 percent of xanthan gum, the materials are subjected to vacuum osmosis in the combined water solution, and then, the negative-pressure pulse miciowave later-stage short-time drying is combined. A recipe adopted in the adhesion prevention work procedure comprises 0.01 percent to 10 percent of maltodextrin and 0.01 percent to 10 percent of lactose, the materials are soaked for 10 to 300 minutes in combined water solution, and then, the later-stage short-time microwave surface drying is combined. The improved crispy slices have the advantages that the mouth feeling is crispy, the nutrition content is high, the moisture absorption of products during the eating is avoided, and the eating time of the high-vacuum drying crispy fruit slice product is prolonged.
Description
Technical field
High vacuum is improved a method for the improvement of fruit crisp slices brittleness and prevent adhesion in conjunction with underbalance pulse microwave drying, relate in particular to a kind of processing method of expanded fruit crisp slices, belongs to fruit-vegetable food processing technique field.
Background technology
High vacuum dry refers to that under higher vacuum, making material internal moisture evaporate rapidly by (low temperature) heating is directly dried, and has fully retained the nutriment of material itself, and especially thermal sensitivity composition, has reached the drying effect looking good, smell good and taste good.And high vacuum dry reduces greatly compared to vacuum freeze drying energy consumption, shortening consuming time, also has advantages of efficient energy-saving.The material aesthetic quality that two kinds of drying means are processed and rehydration be without significant difference, thus this patent preferred high vacuum dry.
The feature of microwave drying is that greatly shorten drying time at the inner thermal source that produces of material.Microwave is that frequency arrives the electromagnetic wave of 300GHZ at 300MHZ.But common microwave drying has non-uniform phenomenon to produce.In order to overcome the inhomogeneities of microwave drying, it is dry in short-term that the present invention adopts the spouted combination negative-pressure microwave of pulse to carry out the later stage, by intermittently to air inlet in drying chamber and mineralization pressure is poor, thereby produce spouted air-flow, can cause it to move to any point in microwave field with material, thereby realized the homogeneous heating of microwave, and avoided burning appearance a little, improved the uniformity of the quality of product.
Underbalance pulse Short-Time Microwave is dried has good effect improving aspect fruit and vegetable crisp chip brittleness, in this device, the negative pressure processing apparatus facilities such as gas flow equalization device have been designed, the material of device chamber is heated uniformly and have to a certain degree expanded, can greatly shorten the time of processing, improve treatment effeciency.This underbalance pulse Short-Time Microwave drying process device has simple in structure, and cost is low, and floor space is little, easy to use and flexible, the feature such as effective.
Yan Qimei, Liu Liying etc. (2012) have studied the impact of pretreatment on crisp quality of pleurotus eryngii, with regard to its slicing mode, slice thickness, steam blanched, the impact of impregnating pretreatment on pleurotus eryngii vacuum microwave combining negative pressure far infrared dry products moisture, hardness, brittleness, color and luster and organoleptic quality.Result shows: when pleurotus eryngii is during according to the mode of cutting sth. askew, slice thickness 7mm, steam blanched time 90s, maltodextrin impregnation process mass fraction 4%, crisp color and luster brilliant white of gained pleurotus eryngii, mouthfeel are crisp.By to its data analysis, to find that brittleness has only reached 1000g left and right, and inquire into the crisp problem easing back while eating, this is also the problem that this patent need to be inquired into.
The pungent phoenix of sun (2008) has been studied crisp of microwave bulking processing mango, by the mango bar to after predrying, mango sheet, carries out microwave bulking, research moisture, material shapes, dextrin, CaCl
2impact on microwave bulking, and product expansion rate, crisp degree, color and luster, profile planarization are evaluated.Result shows: sheet material is more suitable for microwave bulking than strip-shaped materials, mango sheet microwave bulking optimum condition is, by predrying, make expanded front mango sheet moisture content be reduced to 12%, then microwave bulking 22s, obtain its expansion rate of product, crisp degree, color and luster, external form all good; Dextrin concentration, has some improvement to the crisp brittleness of crisp, color and luster when following 7%.But the bad control of microwave bulking condition, is easy to heating-up temperature too high and destroy the nutritional labeling in fruit, and by heated-air drying, carries out pretreatment and also the color and luster of product is had a certain impact, this is the soluble problem of high vacuum dry.
Han Qinghua, Japanese plum armies etc. (2006) are studied the expanded apple crisp slices of micro-wave vacuum, relation to apple flakes initial aqueous rate after microwave power, pressure, material thickness, pretreatment and its drying property, expansion rate is tested, drawn preferably technological parameter, at microwave power, be that 12.0W/g, pressure are under the condition that after 15kPa, apple flakes thickness are 8mm, pretreatment, apple flakes initial aqueous rate is 37.5%, can be dried expanded high-quality apple crisp slices, when be 4min drying time, expansion rate maximum reaches 321%.Or above-mentioned problem, microwave condition is wayward, and heats inhomogeneously, is not suitable for large-scale industrial production.
Liu Yuhuan (2005) has studied the vacuum freeze drying processing technology of carrot slice, think that carrot slice thickness is 2.5-3cm, below vacuum 80pa, heating-up temperature is 55 ℃, heat time 2-3h, but this experiment does not design the problem that eases back expanded and that the later stage is edible, and these all have and relate in this patent.
Feng Liqing, Yan Ruixiang etc. (2010) have studied crisp changing temperature-pressure-difference and puffing dry application technology of bulbus fritilariae snow pear, take snow pear as primary raw material, are equipped with the pharmacopeia side of one-tenth integration of drinking and medicinal herbs herbal fumigations such as Bulbus Fritillariae Cirrhosae, lily, Radix Glycyrrhizae, the dietotherapy effect of strengthening snow pear product.Utilize in process of production vacuum puffed drying equipment, application changing temperature-pressure-difference and puffing dry technology, has formed crisp changing temperature-pressure-difference and puffing dry technology technique of more perfect bulbus fritilariae snow pear.In this processing method, to the control of brown stain, but can not reach requirement, in this patent, adopted underbalance pulse infiltration to process, make brown stain be subject to good control.
Luo Shucan, Huang Wei etc. (2006) have studied the technique of microwave bulking papaya blending flake, take papaya as primary raw material, and farina, glutinous rice starch and cornstarch, for batching, are studied the processing technology of papaya blending flake.Result shows, adds 15% farina and 15% glutinous rice starch, and after predry, water content is 10%, and employing microwave power is 800W, and the microwave bulking time is 25s, and the organoleptic quality of expanded latter crisp is best.But microwave bulking condition is wayward, can not guarantee that every batch materials aesthetic quality is consistent.This patent can guarantee the uniform quality of product under certain technical conditions.
Through retrieval and the closely-related patent of this patent, make a concrete analysis of as follows:
Open Min, Sun Jincai, Xiao Gongnian, Du Weihua, Luo Zhenjiang, the fruit and vegetable crisp chip manufacture method (grant number ZL200310112745.9) of a kind of normal pressure heated drying and vacuum frying combined dehydration, this invention has adopted the new technology of normal pressure heated drying and vacuum frying combined dehydration in advance, increased predrainage in early stage, it is low that its vacuum frying fruit and vegetable crisp chip has oil content, the fried time is short, keeps the good feature of original shape.Although yet vacuum frying oil content is reduced, crisp middle oil content be still more than 20%, employing high vacuum dry can be thoroughly oil-containing not, be green health very.
Du Weihua, Ye Yuanping, Sun Jincai, Min, Chen Yiping, old treasured are distinguished, Yang Jiankui, a kind of formula of crisp vegetable slice food and preparation method (grant number ZL200510040549.4).This invention be take conventional vegetables as primary raw material, add flavouring and color matching material, by the mode of boiling seasoning, local flavor is merged, vacuum microwave new technology is dried, and forms the crisp flake products of local flavor that nutritional labeling storage rate is high, matter structure is crisp, color and luster is vivid, fragrance merges.And do not have the shortcoming of fried food, have with short production cyclely, cost is low, the feature that market receptance is high.Yet the condition of vacuum microwave is wayward, the proterties that the every batch of product can not guarantee its material is consistent, and this problem is solved in high vacuum dry.
Sun Jincai, Min, Gao Leyi, An Jianshen, Mao Peicheng, this invention of method (grant number ZL 200710133377.4) that impregnation process is prepared crisp of conditioning fruit-vegetable again of a kind of vacuum freeze drying is by fruit and vegetable materials vacuum freeze drying, in the middle of process, be mingled with vacuum and low temperature impregnation, produce crisp of homogeneous conditioning fruit-vegetable, by the improvement of vacuum and low temperature impregnation technology and processing method, can greatly increase quality and the processing characteristics of freeze-drying fruit and vegetable food, can improve the processing and utilization rate of food, shorten process time, but the process route of this patent is different from it, has more novelty.
Min, Huang slightly, Sun Dongwei, Sun Dongfeng, Zhang Weimin, Ding Zhansheng, a kind of fast method for preparing of non-puffing low sugar fruit freeze-dry crisp pieces (grant number: ZL201010522767.2) the distillation refrigerating process of this fruit slice still adopts vacuum freeze drying, the parsing-desiccation stage adopts micro-wave vacuum, rear employing heated-air drying is down to below 5% its moisture content, micro-wave vacuum and heated-air drying reduce energy consumption as cryodesiccated post processing greatly, and products obtained therefrom quality and outward appearance and freeze drying simultaneously there is no too big difference.But fruit and vegetable crisp chip is without expanded in this patent, cannot be edible as leisure product, this is also this patent institute improvements.
Open Min, Xu Baoguo, Zhu Chengpei, Shao Zhenglin, a kind of method (grant number: ZL 201110252693.X) of utilizing salt tolerance vegetables and seed oil thereof to make compound restructuring leisure crisp, first adopt vacuum microwave drying mode to carry out just expanded, adopt that negative-pressure microwave is spouted dry carries out further uniform expansion, crisp of salt tolerance vegetables finally obtains recombinating again.But the process route of this patent is different from it, has more novelty.
Zhang Min, Wang Yuchuan, a kind of negative-pressure microwave uniform spraying drying device and application, patentee: Southern Yangtze University (grant number: ZL 201010572843.0), this patent research due to material under negative pressure, can realize spray freeze, adopt this device can realize material sprays and freezes under vacuum microwave drying condition, rotation, flow, reach material high-efficiency, even dry object, shortened drying time more than 40% simultaneously, reduced the cost of large-scale production, the present invention carries out high vacuum processing to crisp of multilayer, just utilize the technology that underbalance pulse spray is frozen in the later stage, to carry out the improvement of brittleness, different from it.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, a kind of method that improves crisp brittleness of freeze-dried fruit and prevent adhesion is provided.
Technical scheme of the present invention: a kind of high vacuum is improved the method for fruit crisp slices brittleness and prevent adhesion in conjunction with underbalance pulse microwave drying, comprise by raw material choose, clean, peeling, stoning, cut into slices, protect look, protect crisp, prevent adhesion, high vacuum dry, underbalance pulse microwave later stage dry and packaging process in short-term;
Described section: the fruit slice that is cut into 3-7mm;
The described look that protects: immersion treatment in filling a prescription as the colour protecting liquid of mass concentration 0.01-0.25% ascorbic acid and 0.01-0.15% citric acid, 35 ℃ of temperature, duration 20-30min;
The crisp operation of described guarantor: carry out vacuum infiltration in mass concentration formula is the combination solution of 0.01%-6.0% white granulated sugar, 0.01%-5.0% calcium chloride, 0.01%-2.0% pectin and 0.01%-2.0% xanthans, vacuum is 0.008-0.100Mpa, time 30-100min, electric heating temperature 25-60 ℃;
Described prevent adhesion operation: soak 10-300 min in mass concentration formula is the combination solution of 0.01%-10% maltodextrin and 0.01%-10% lactose;
Described high vacuum dry: after prevent adhesion operation is processed, material is pulled out after draining away the water and carried out high vacuum dry, vacuum is 8.7KPa two sections of heating in lower minute: electric thermal power 500W, electric heating temperature 50 C heats after 200 min again at electric thermal power 400W, continues heating 600-720min under 40 ℃ of conditions of electric heating temperature;
The described underbalance pulse microwave later stage is dry in short-term: vacuum is 4-10KPa, sets in negative tube, and in import, outlet, middle three dry sections in 30-60min every 1min spouted 1 time, maximum temperature is 40-60 ℃, and the operating time is 30-100min.
Described packaging process: the underbalance pulse microwave later stage is taken out product after dry end in short-term, rushes nitrogen packaging of aluminium foil bag;
The brittleness of product be take crushing force g as benchmark, reaches 800-1000g, and sensory evaluation adhesion between crisp of two-layer or multilayer represents that the index of adhesion degree is: between two-layer, shearing force scope is 0-250g.
Protecting vacuum infiltration preferred processing condition in crisp operation is: vacuum 0.008Mpa, time 30min, electric heating temperature 50 C.
In prevent adhesion operation, soak time is preferably 10min.
Described fruit refers to large fruit products such as comprising pears, apple, peach.
Beneficial effect of the present invention: compared with prior art, mainly contain following beneficial effect: in crisp process of (1) processed fruit, between crisp, be difficult for adhesion, after dry end crisp complete easily separated, be conducive to packing and the sale in later stage.(2) increased substantially crisp brittleness itself, and in edible process, be difficult for easing back and cause mouthfeel to decline, extended edible time, be conducive to sell and storage.(3) reduced to a certain extent crisp subside, guaranteed the form of crisp, be conducive to sell.(4) protecting on chromatic effect more fast efficiently, guaranteeing to the full extent the nutritional labeling of fruit.
The specific embodiment
Embodiment 1: the processing that the pears of high brittleness and prevent adhesion are crisp
(individual large, have no mechanical damage), cleaning, peeling, stoning, section (6-7mm), colour protecting liquid (ascorbic acid 0.25%, citric acid 0.10%) carry out immersion treatment (35 ℃ of temperature through selecting for fresh pears, duration 30 min), after, protecting crisp liquid (white granulated sugar 0.15%.Calcium chloride 0.5%, pectin 0.05%, xanthans 0.05%) in carry out vacuum infiltration (vacuum is 0.008Mpa, time 30min, electric heating temperature 50 C).After finishing, infiltration pulls out again at antiblocking liquor (maltodextrin 0.5%, lactose 5%) in, soak 10 min, pull out after draining away the water and carry out high vacuum dry, vacuum is 8.7KPa two sections of heating in lower minute: electric thermal power 500W, electric heating temperature 50 C heats after 200 min again at electric thermal power 400W, under 40 ℃ of conditions of electric heating temperature, continue heating 720 min, after end, carrying out the underbalance pulse microwave later stage, dry in short-term (vacuum is 5KPa, in setting negative tube, import, outlet, in middle three dry sections in 30min every 1min spouted 1 time, maximum temperature is 50 ℃, operating time is 30 min.) take out product after dry end and rush nitrogen packaging of aluminium foil bag; The brittleness of sample (take crushing force as standard/g) reaches 800g, adhesion between crisp of the two-layer or multilayer of sensory evaluation, two-layer between shearing force 200g left and right.
Embodiment 2: the processing of the apple crisp slices of high brittleness and prevent adhesion
(individual large, have no mechanical damage), cleaning, peeling, stoning, section (3-4mm), colour protecting liquid (ascorbic acid 0.15%, citric acid 0.15%) carry out immersion treatment (35 ℃ of temperature to fresh apple through selecting, duration 20 min), after protecting crisp liquid (0.01% white granulated sugar, calcium chloride 0.2%, pectin 0.02%, xanthans 0.08%) in, carry out vacuum infiltration (vacuum is 0.008Mpa, time 45min, electric heating temperature 50 C).After finishing, infiltration pulls out again at antiblocking liquor (maltodextrin 0.01%, lactose 5%) in, soak 10 min, pull out after draining away the water and carry out high vacuum dry, vacuum is 8.7KPa two sections of heating in lower minute: electric thermal power 500W, electric heating temperature 50 C heats after 200 min again at electric thermal power 400W, under 40 ℃ of conditions of electric heating temperature, continue heating 600 min, after end, carrying out the underbalance pulse microwave later stage, dry in short-term (vacuum is 4KPa, in setting negative tube, import, outlet, in middle three dry sections in 40min every 1min spouted 1 time, maximum temperature is 60 ℃, operating time is 45min), after dry end, take out product and rush nitrogen packaging of aluminium foil bag, the brittleness of sample (take crushing force as standard/g) reaches 1000g, adhesion between crisp of the two-layer or multilayer of sensory evaluation, two-layer between shearing force be 230g left and right.
Embodiment 3: the processing that the peach of high brittleness and prevent adhesion is crisp
(individual large, have no mechanical damage), cleaning, peeling, stoning, section (4-5mm), colour protecting liquid (ascorbic acid 0.10%, citric acid 0.10%) carry out immersion treatment (35 ℃ of temperature to fresh peaches through selecting, duration 25 min), after protecting crisp liquid (0.01% white granulated sugar, calcium chloride 0.05%, pectin 0.01%, xanthans 0.04%) in, carry out vacuum infiltration (vacuum is 0.008Mpa, time 30min, electric heating temperature 50 C).After finishing, infiltration pulls out again at antiblocking liquor (maltodextrin 5%, lactose 0.5%) in, soak 10 min, pull the laggard row that drains away the water out and carry out high vacuum dry, vacuum is 8.7KPa two sections of heating in lower minute: electric thermal power 500W, electric heating temperature 50 C heats after 200 min at electric thermal power 400W, under 40 ℃ of conditions of electric heating temperature, continue heating 720 min, after end, carrying out the underbalance pulse microwave later stage, dry in short-term (vacuum is 6KPa, in setting negative tube, import, outlet, in middle three dry sections in 50min every 1 min spouted 1 time, maximum temperature is 40 ℃, operating time is 45min), after dry end, take out product and rush nitrogen packaging of aluminium foil bag, the brittleness of sample (take crushing force as standard/g) reaches 900g, adhesion between crisp of the two-layer or multilayer of sensory evaluation, two-layer between shearing force be 250g left and right.
Claims (4)
1. a high vacuum is improved the method for fruit crisp slices brittleness and prevent adhesion in conjunction with underbalance pulse microwave drying, comprise by raw material choose, clean, peeling, stoning, it is characterized in that: cut into slices, protect look, protect crisp, prevent adhesion, high vacuum dry, underbalance pulse microwave later stage dry and packaging process in short-term;
(1) section: be cut into the fruit slice that 3-7mm is thick;
(2) protect look: immersion treatment in filling a prescription as the colour protecting liquid of mass concentration 0.01-0.25% ascorbic acid and 0.01-0.15% citric acid, 35 ℃ of temperature, duration 20-30min;
(3) protect crisp operation: in mass concentration formula is the combination solution of 0.01%-6.0% white granulated sugar, 0.01%-5.0% calcium chloride, 0.01%-2.0% pectin and 0.01%-2.0% xanthans, carry out vacuum infiltration, vacuum is 0.008-0.100Mpa, time 30-100min, electric heating temperature 25-60 ℃;
(4) prevent adhesion operation: soak 10-300 min in mass concentration formula is the combination solution of 0.01%-10% maltodextrin and 0.01%-10% lactose;
(5) high vacuum dry: after prevent adhesion operation is processed, material is pulled out after draining away the water and carried out high vacuum dry, vacuum is 8.7KPa two sections of heating in lower minute: electric thermal power 500W, electric heating temperature 50 C heats after 200 min again at electric thermal power 400W, continues heating 600-720min under 40 ℃ of conditions of electric heating temperature;
(6) the underbalance pulse microwave later stage is dry in short-term: vacuum is 4-10KPa, sets in negative tube, and in import, outlet, middle three dry sections in 30-60min every 1min spouted 1 time, maximum temperature is 40-60 ℃, and the operating time is 30-100min;
(7) packaging process: the underbalance pulse microwave later stage is taken out product after dry end in short-term, rushes nitrogen packaging of aluminium foil bag;
The brittleness of product be take crushing force g as benchmark, reaches 800g-1000g, and sensory evaluation adhesion between crisp of two-layer or multilayer represents that the index of adhesion degree is: between two-layer, shearing force scope is 0-250g.
2. method according to claim 1, is characterized in that, the vacuum of protecting vacuum infiltration in crisp operation is 0.008Mpa, time 30min, electric heating temperature 50 C.
3. method according to claim 1, is characterized in that, in prevent adhesion operation, soak time is 10min.
4. method according to claim 1, is characterized in that, described fruit refers to and comprises pears, apple, peach.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210396975.1A CN102894303B (en) | 2012-10-18 | 2012-10-18 | Method for improving brittleness of crispy fruit slices and preventing adhesion through combining high vacuum with negative pressure pulse microwave drying |
| FR1359523A FR2996987B1 (en) | 2012-10-18 | 2013-10-02 | COMBINED METHOD FOR IMPROVING THE CONDITIONING OF THE DEGREE OF CRUSTILLANCE AND FOR PREVENTING THE ADHESION OF FRUIT CHIPS BY VACUUM VACUUM |
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| CN201210396975.1A CN102894303B (en) | 2012-10-18 | 2012-10-18 | Method for improving brittleness of crispy fruit slices and preventing adhesion through combining high vacuum with negative pressure pulse microwave drying |
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| CN102894303A CN102894303A (en) | 2013-01-30 |
| CN102894303B true CN102894303B (en) | 2014-03-26 |
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| FR (1) | FR2996987B1 (en) |
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| CN115191572B (en) * | 2022-06-01 | 2023-08-08 | 中国农业科学院农产品加工研究所 | Method for relieving collapse shrinkage of recombined fruit and vegetable crisp blocks in vacuum freeze drying process |
| CN115530339A (en) * | 2022-10-17 | 2022-12-30 | 陕西科技大学 | Preparation method of fruit and vegetable crisp chips |
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|---|---|---|---|---|
| CN101433300A (en) * | 2008-12-01 | 2009-05-20 | 山东鲁花集团有限公司 | Method for quickly preparing non-puffing low sugar fruit freeze-dry crisp pieces |
| CN102349686A (en) * | 2011-10-01 | 2012-02-15 | 江苏派乐滋食品有限公司 | Process for drying and dehydrating fruit, vegetable and Chinese medicinal herb through medium-pressure and high-pressure gas permeation |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2996987B1 (en) | 2017-12-22 |
| FR2996987A1 (en) | 2014-04-25 |
| CN102894303A (en) | 2013-01-30 |
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