CN102919341A - Vacuum freeze drying method for melons and fruits - Google Patents
Vacuum freeze drying method for melons and fruits Download PDFInfo
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- CN102919341A CN102919341A CN2012104114784A CN201210411478A CN102919341A CN 102919341 A CN102919341 A CN 102919341A CN 2012104114784 A CN2012104114784 A CN 2012104114784A CN 201210411478 A CN201210411478 A CN 201210411478A CN 102919341 A CN102919341 A CN 102919341A
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- melon
- fruit
- vacuum freeze
- drying method
- freeze drying
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- Freezing, Cooling And Drying Of Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a vacuum freeze drying method for melons and fruits. The vacuum freeze drying method comprises the following steps of: a, slicing clean and dry melons and fruits, and pre-freezing to a temperature of between 0 and 5 DEG C; and b, putting the melon and fruit slices into vacuum equipment, and controlling the temperature to be between 0 and negative 15 DEG C, and lyophilizing under a condition that the degree of vacuum is between 50 and 200Pa. According to the vacuum freeze drying method, the time for vacuum freeze drying is greatly shortened, and original nutrients can be more completely preserved to reduce loss of the nutrients.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to the drying and dehydrating process technology of melon and fruit based food.
Background technology
The melon and fruit based food has abundant nutrition, carries out can putting into behind the drying and dehydrating nutritive value that the ready-to-eat food such as instant noodles improves instant noodles.But usually gourd, fruit and vegetable vacuum freeze-drying method, all be fully and completely freezing lower, generally subzero below 35 ° with vegetables and fruits melon dish, the time of lyophilization this moment needs 20h usually, time is very long, and owing in the complete freezing situation of melon and fruit, destroys easily its nutritive value.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of vacuum freeze-drying method for melon and fruit, the method is short drying time, and is not easy to destroy the nutriment in the food.
Technical scheme: for solving the problems of the technologies described above, the present invention by the following technical solutions: a kind of vacuum freeze-drying method for melon and fruit may further comprise the steps: a, will clean and dry melon and fruit section precooling to 0 ~ 5 ℃; B, then the melon and fruit sheet is put into vaccum-pumping equipment, and the control temperature is in 0～-15 °, and under the vacuum degree condition of 50Pa～200Pa, carries out lyophilization.
As preferably, described melon and fruit is a kind of in cucumber, sponge gourd, tomato, the eggplant.
As preferably, the thickness of described melon and fruit section is 0.5～1cm.
Beneficial effect: compared with prior art, the present invention has the following advantages: greatly shorten the required time of vacuum freeze drying, the original nutriment of reservation that simultaneously can also be more complete reduces its loss.
The specific embodiment
The below is further described the present invention.
Vacuum freeze-drying method for melon and fruit of the present invention, with respect to the conventional vacuum freeze-drying method, mainly be that cryogenic temperature is brought up to zero degree between subzero 15 °, under this temperature, moisture in the melon and fruit has cured, and melon and fruit meat does not also reach the freezing point of organism, the lyophilization under vacuum condition of solid water this moment.Therefore temperature is relatively high, and the speed of lyophilization is also relatively very fast, only needs can to obtain water content in about 4～5 hours and only has 4.8% melon and fruit dehydration sheet, needs faster more than 10 hours than conventional vacuum freeze-drying method; Simultaneously the institutional framework of melon and fruit meat is saved from damage better, and it is possible to reduce protein and nutriment sex change, still remains with original 71% by the dried melon and fruit of said method being detected its ascorbic content.
We confirm finally that by orthogonal test and to different types of screening cucumber, sponge gourd, tomato and eggplant can be suitable for the method.In addition, we are sliced into thin slice about 0.5cm with melon and fruit, and more being beneficial to wherein, the drying of moisture removes.
Claims (3)
1. vacuum freeze-drying method that is used for melon and fruit is characterized in that may further comprise the steps:
A, will clean and dry melon and fruit section precooling to 0 ~ 5 ℃;
B, then the melon and fruit sheet is put into vaccum-pumping equipment, and the control temperature is in 0～-15 °, and under the vacuum degree condition of 50Pa～200Pa, carries out lyophilization.
2. described vacuum freeze-drying method for melon and fruit according to claim 1 is characterized in that: described melon and fruit is a kind of in cucumber, sponge gourd, tomato, the eggplant.
3. described vacuum freeze-drying method for cucumber according to claim 2, it is characterized in that: the thickness of described melon and fruit section is 0.5～1cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104114784A CN102919341A (en) | 2012-10-25 | 2012-10-25 | Vacuum freeze drying method for melons and fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104114784A CN102919341A (en) | 2012-10-25 | 2012-10-25 | Vacuum freeze drying method for melons and fruits |
Publications (1)
| Publication Number | Publication Date |
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| CN102919341A true CN102919341A (en) | 2013-02-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104114784A Pending CN102919341A (en) | 2012-10-25 | 2012-10-25 | Vacuum freeze drying method for melons and fruits |
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| CN (1) | CN102919341A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689473A (en) * | 2013-12-17 | 2014-04-02 | 福建农林大学 | Ready-to-eat cucurbita pepo slices and preparation method thereof |
| CN103704851A (en) * | 2013-12-24 | 2014-04-09 | 成都通灵中药饮片精选有限公司 | Method for preparing lyophilized products |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2620904A1 (en) * | 1987-09-24 | 1989-03-31 | Deshylaon Cooperative Agricole | Process for drying food products, in particular plant products |
| CN102273598A (en) * | 2011-09-10 | 2011-12-14 | 袁利佳 | Process for producing oral blueberry powder by vacuum freeze-drying method |
-
2012
- 2012-10-25 CN CN2012104114784A patent/CN102919341A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2620904A1 (en) * | 1987-09-24 | 1989-03-31 | Deshylaon Cooperative Agricole | Process for drying food products, in particular plant products |
| CN102273598A (en) * | 2011-09-10 | 2011-12-14 | 袁利佳 | Process for producing oral blueberry powder by vacuum freeze-drying method |
Non-Patent Citations (6)
| Title |
|---|
| 《天津农学院学报》 20030331 李艳聪 等 真空冷冻干燥技术及其在食品加工中的应用 第42-45页 1-3 第10卷, 第1期 * |
| 《西安公路交通大学学报》 19990131 李蔚 等 番茄冻干过程的传热传质研究 第114页3.1节-第115页3.5节 1-3 第19卷, 第1期 * |
| 《食品科技》 20090228 鲍华军 等 改善脱水黄瓜复水后口感的研究 第59-62页 1-3 第34卷, 第2期 * |
| 李艳聪 等: "真空冷冻干燥技术及其在食品加工中的应用", 《天津农学院学报》, vol. 10, no. 1, 31 March 2003 (2003-03-31), pages 42 - 45 * |
| 李蔚 等: "番茄冻干过程的传热传质研究", 《西安公路交通大学学报》, vol. 19, no. 1, 31 January 1999 (1999-01-31) * |
| 鲍华军 等: "改善脱水黄瓜复水后口感的研究", 《食品科技》, vol. 34, no. 2, 28 February 2009 (2009-02-28), pages 59 - 62 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689473A (en) * | 2013-12-17 | 2014-04-02 | 福建农林大学 | Ready-to-eat cucurbita pepo slices and preparation method thereof |
| CN103689473B (en) * | 2013-12-17 | 2015-09-09 | 福建农林大学 | A kind of instant zucchini slices and preparation method thereof |
| CN103704851A (en) * | 2013-12-24 | 2014-04-09 | 成都通灵中药饮片精选有限公司 | Method for preparing lyophilized products |
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Application publication date: 20130213 |