CN103005318B - Hanfu apple chip and production method thereof - Google Patents
Hanfu apple chip and production method thereof Download PDFInfo
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- CN103005318B CN103005318B CN201210527730.8A CN201210527730A CN103005318B CN 103005318 B CN103005318 B CN 103005318B CN 201210527730 A CN201210527730 A CN 201210527730A CN 103005318 B CN103005318 B CN 103005318B
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Abstract
The invention relates to a Hanfu apple chip (Hanfu apple is one of apple varieties) and a production method thereof. The production method comprises the steps as follows: taking a fresh Hanfu apple as a raw material; washing by the ultrasonic ozone combination technology; peeling by high-pressure steam; removing apple seeds; cutting; protecting color; draining; carrying out infrared enzyme deactivation and dehydration; placing in a tray and pre-freezing; carrying out vacuum freezing and drying; sorting; carrying out metal detection; and packaging by vacuum filling of nitrogen. The invention has the advantages as follows: no preservative is added; the original shape, color and taste of the Hanfu apple can be kept; and the production method has the incomparable advantages in comparison with other drying methods, namely heat-sensitive nutritional ingredients in foods are remained to the hilt, the freeze-dried Hanfu apple can be stored for 1 to 2 years and does not go bad under the vacuum nitrogen-filled aluminum package condition, and the Hanfu apple is pure, safe, natural and sanitary. Therefore, the apples are processed by utilizing the vacuum freeze drying technology to improve the quality of the exported apples in our nation, obtain higher added value and form a new growth point of national economy.
Description
Technical field
The present invention relates to a kind of preparation method of apple flakes, particularly a kind of cold rich apple flakes and preparation method thereof.
Background technology
Cold rich apple meat is thin and crisp, juice is many, fragrant, sour-sweet suitable, nutritious, have antipyretic relieving inflammation or internal heat, promote the production of body fluid to quench thirst, the effect of diuresis antidiarrheal, but because cold rich apple water content is high, nutritious, be easily mechanically damaged with microbial infection and corruption, thus the commodity value of losing and processing quality.Adopt in the market heated-air dryings more, the modes such as fried dry and expanded changing temperature-pressure-difference is dry are processed apple flakes, but these drying means have that products taste is poor, color is dark, rate of drying is low and nutritional labeling loss is large etc., shortcoming can not meet the requirement that the growing mouthfeel of the people, vision and nutrition have concurrently.Adopt Vacuum Freezing & Drying Technology processing apple can make its nutritive loss, tissue morphology damage is reduced to bottom line, keeps to the utmost the original color of apple, shape, and is convenient to transportation and storage.
Summary of the invention
The object of the invention is to provide a kind of cold rich apple flakes and preparation method thereof, solve the deficiency that existing dry apple processing method produces and a kind of product color providing is good, mouthfeel is good, nutritive value is abundant, retain greatly the nutritional labeling of fresh apple, mouthfeel is crisp, easy to digest, be easy to carry, product moisture can be controlled in below 5%, can preserve to greatest extent thermal sensitivity nutritional labeling and the crisp degree of product in apple.
The technical solution used in the present invention is:
The preparation method who the invention provides cold rich apple flakes, is characterized in that operational sequence is as follows:
Choose fresh cold rich apple → ultrasonic ozone combination technique cleaning → high-pressure steam peeling → stoning → mechanical cutting → protect look → drain → infrared enzyme dehydration → pre-freeze → vacuum freeze drying → sorting → vacuum pack with nitrogen → product that goes out
Specific operation process is:
1, choosing fresh cold rich apple is raw material, adopts ultrasonic ozone combination technique to clean: ultrasonic wave operating frequency is 20 ~ 60 kHz, and the ultrasound wave ozone cleaning machine that ozone output content is 600 ~ 1000mg/h cleans 5 ~ 10min.
2, the cold rich apple having cleaned uses high-pressure steam peeling technology 400 ℃ ~ 500 ℃ of steam again, and flow is
6 ~ 14kg/minunder condition, process 2 ~ 4 times, each 10s, in whole process, fruit must rotate 60 ~ 120r/min continuously, and after each heat treatment, apple enters in 15 ~ 20 ℃ of water cooling immediately; Artificial stoning seed.
3, protect look: adopt slicer apple to be cut into the apple flakes of 6 ~ 10mm, the apple cutting is put into immediately and is contained part by weight 0.25%DL-malic acid, 1.0% sucrose, 1.4% sodium chloride, the aqueous solution soaking of 0.4%Vc and 1.2% citric acid is protected look 20 ~ 120 min, drains.
4, the infrared enzyme dehydration of going out: adopting infrared irridiation generation source and apple flakes distance is 60-65cm, and irradiation intensity is at 5000-5500W/m
2, adopt secondary batch (-type) irradiation, after irradiation 2min, naturally cooling 2min, then open after irradiation bomb irradiation 6-10 min, naturally cool to moisture and be down to below 20% standby;
5, the good apple flakes of pretreatment is laid in stainless steel pallet, packs into together in cryogenic freezing storehouse, pre-freeze 1 ~ 2h under-35 ℃ ~-45 ℃ conditions, continue to keep 30min ~ 60min after making product center temperature reach-35 ℃ ~-45 ℃;
6, vacuum freeze drying: the good apple of pre-freeze is sent in the dry storehouse of lyophilization system, condenser temperature is-35 ℃ ~-45 ℃, according to the freeze-drying curve setting, the dry initial setting of cryodesiccation chamber's vacuum is at 60 ~ 80Pa, and each range of decrease of then take is down to 20 ~ 40Pa as 10Pa gradient.Heating plate in dry storehouse provides whole process required heat by heat radiation because in heating process because lyophilization is different with parsing-desiccation institute calorific requirement, so the temperature that temperature of heating plate arranges in these two dry runs is different.By previous experiments, drawn and from lyophilization to parsing-desiccation, taked 4 ladders to lower the temperature, the product quality that the pattern heating that every Gradient Descent is 10 ℃ obtains is best.Start heating plate curve, heating-up temperature is made as 60 ℃ ~ 80 ℃ of sublimation stages, and resolution phase is 30 ℃ ~ 50 ℃.Adopt gradient cooling mode to control temperature of heating plate, after starting heating plate heating schedule, through 30min temperature, from 0 ℃, rise to and set maximum temperature and continue 60min gradually, through 30min, make temperature of heating plate lower gradually 10 ℃ and keep after 90min more afterwards, through 30min, make temperature of heating plate lower gradually 10 ℃ and keep 270min again, now lyophilization process finishes.Through 30min, make temperature of heating plate lower gradually 10 ℃ of minimum temperatures that reach setting again, entering parsing-desiccation process continues under this temperature and vacuum degree condition, to keep 300 ~ 540min to treat that sample interior temperature reaches the minimum temperature of setting, and product moisture is lower than below 5%, and whole freeze-drying process finishes.
7, after vacuum freeze drying process finishes, apple flakes is taken out and packs aluminium foil bag into from the closed container of lyophilization system, every packedly adopt vacuum pack with nitrogen technology to encapsulate after entering quantitative apple flakes.
The inventive method adopts the method processing apple flakes of pre-freeze and vacuum freeze drying, in pre-freeze process, by the moisture-curing in food, and makes after freeze-drying product and before freeze-drying, has identical form.In vacuum freeze drying process, after water-containing materials is freezed, under vacuum environment, heat, make moisture in material directly distil and remove, thereby make material dewatering obtain the technology of freeze-dried products.Vacuum freeze drying belongs to physics dehydration, the three-phase equilibrium principle based on water, and when pressure is during lower than three phase point, distillation could occur.Dried apple flakes, it is cellular that interior tissue is preserved complete one-tenth, makes product have good crisp brittleness, and rehydration is strong, after eating, in mouth, melts rapidly, and mouthfeel is good, easy to digest.
In the whole production process of the present invention, do not add any anticorrisive agent and pigment, kept the original color of food and local flavor as far as possible, pure natural, safety and sanitation.
This product can retain and concentrate multiple nutritional components in fresh fruit preferably, as materials such as sugar, vitamin, polyphenols, malic acid and pectin.Moisture≤4% of freeze-drying apple flakes prepared by the present invention, content of reducing sugar >=63.87g/100g, titrable acidity >=28.375 mmol/100g, malic acid >=0.3082mmol/100g, soluble protein >=135.1mg/100g, Vit C contents >=61.297mg/100g, rehydration ratio >=4.75, this product moisture content is generally 4% ~ 2%, add that sugar content is higher, product moisture activity is lower, is unfavorable for growth of microorganism, can preserve for a long time.In addition, the present invention does not pass through long-time high-temperature heating, frying technological process, has overcome product because containing the perishable shortcoming of a small amount of grease.
Advantage of the present invention is: the apple flakes of 1, producing is faint yellow, basic identical with fresh fruit color.2, quick freezing makes still to keep stable skeleton structure after apple flakes water sublimed, and shrinkage factor is extremely low, the form while substantially having kept apple flakes fresh, after loose porous spongelike structure is met water rehydration better, general reconstitution rate is more than 90%.Have the strong distinctive flavour of apple raw material and fragrance, mouthfeel is crisp.3, nutritious, the apple flakes that the present invention produces has been protected the nutritional labeling of fresh fruit on to greatest extent, and thermal sensitivity nutritional labeling is destroyed few.4, having and carry and the advantages such as instant, is the important foodstuffs of the disaster relief, navigation, military supplies and space flight.5, the Novel apple powder that this product is produced after ultramicro grinding, can be used as fully natural green pollution-free food additive application in food processing, or as health drink.6, environmentally safe.7, the dull and rush season in market is grown, can be regulated to storage time, and balance is sold.
The specific embodiment
embodiment 1
Choosing fresh cold rich apple is raw material, and adopting operating frequency is that the ultrasonic ozone combination technique that 20kHz ozone output content is 600mg/h is cleaned 5min.Cleaned apple uses high-pressure steam peeling technology at 400 ℃, flow is under the condition of 6kg/mind, apple skin to be broken, process 2 times, in whole process, fruit must rotate continuously with 60r/min rotating speed, after each heat treatment, enter immediately cooling in 15 ℃ of water after, reach artificial stoning seed after peeling object.With slicer, apple is cut into the apple flakes that 6mm is thick.The apple cutting is put into and is contained part by weight 0.25%DL-malic acid, 1.0% sucrose, 1.4% sodium chloride, the aqueous solution soaking of 0.4%Vc and 1.2% citric acid is protected look 20 min, drain, in infrared irridiation intensity at 5000W/m
2sterilizing 10min under the condition of power.
The apple flakes that protects look good is drained and is laid in stainless steel pallet.Apple stainless steel disc will be housed and pack into together in cool chamber, anxious freezing under-35 ℃ of conditions, continues to keep 30min after making product center temperature reach-35 ℃.In vacuum freeze drying process, the good apple of pre-freeze is sent in the cryodesiccation chamber of lyophilization system, condenser temperature is-35 ℃, in dry run, in vacuum freeze-drying system equipment, temperature of heating plate changes as follows successively: during 0min, temperature of heating plate is 0 ℃, after 30min, temperature of heating plate rises to 60 ℃ of maintenance 60min gradually, after 30min, temperature of heating plate is down to 50 ℃ and keep 90min gradually again, after 30min, be down to gradually 40 ℃ and keep 270min, now lyophilization process finishes again.After 30min, be down to gradually 30 ℃ again, enter parsing-desiccation process and under 30 ℃ of conditions, continue heating 540min; Vacuum is 80Pa from 0 to 210min gradually, through 30min, be down to gradually 70Pa and keep 120min again, through 30min, be down to gradually 60Pa and keep 120min again, then process 30min is down to 50Pa gradually and keep 540min to guarantee to be dried and to finish when product moisture is less than 5%.After vacuum freeze drying process finishes, apple flakes is taken out and packs aluminium foil bag into from the closed container of lyophilization system, after every packed apple flakes that enters about 20g, adopt vacuum pack with nitrogen technology to encapsulate.
embodiment 2
Choosing fresh cold rich apple is raw material, and adopting operating frequency is that the ultrasonic ozone combination technique that 40kHz ozone output content is 800mg/h is cleaned 8min.Cleaned apple uses high-pressure steam peeling technology at 450 ℃, flow is under the condition of 10kg/min, apple skin to be broken, process 3 times, in whole process, fruit must rotate continuously with 90r/min rotating speed, after each heat treatment, enter immediately cooling in 18 ℃ of water after, reach artificial stoning seed after peeling object.With slicer, apple is cut into the apple flakes that 8mm is thick.The apple flakes cutting is put into and is contained part by weight 0.25%DL-malic acid, 1.0% sucrose, and 1.4% sodium chloride, the aqueous solution soaking of 0.4%Vc and 1.2% citric acid is protected look 80 min, drains, and in infrared irridiation intensity, exists
5500W/m 2 sterilizing 8min under condition.
The apple flakes that protects look good is drained and is laid in stainless steel pallet.The stainless steel disc that apple is housed is packed in cool chamber together, and anxious freezing under-40 ℃ of conditions, suddenly freezes 1h, continues to keep 45min after making product center temperature reach-40 ℃.In vacuum freeze drying process, the good apple of pre-freeze is sent in the closed container of lyophilization system, condenser temperature is-40 ℃, in heat drying process, in vacuum freeze-drying system equipment, temperature of heating plate changes as follows successively: during 0min, temperature of heating plate is 0 ℃, after 30min, temperature of heating plate rises to 70 ℃ of maintenance 60min gradually, after 30min, temperature of heating plate is down to 60 ℃ and keep 90min gradually again, after 30min, be down to gradually 50 ℃ and keep 270min, now lyophilization process finishes again.After 30min, be down to gradually 40 ℃ again, enter parsing-desiccation process and under 40 ℃ of conditions, continue heating 420min; Vacuum, from 0 to 210min being 70Pa, being down to gradually 60Pa and keeping 120min through 30min, then be down to gradually 50Pa and keep 120min through 30min, then is down to gradually 40Pa and keeps 420min to product moisture, to be less than 5%, dry end through 30min.After vacuum freeze drying process finishes, apple flakes is taken out and packs aluminium foil bag into from the closed container of lyophilization system, after every packed apple flakes that enters about 20g, adopt vacuum pack with nitrogen technology to encapsulate.
embodiment 3
Choosing fresh apple is raw material, and adopting operating frequency is that the ultrasonic ozone combination technique that 60kHz ozone output content is 1000mg/h is cleaned 10min.Apple is at 500 ℃, and under the high-pressure steam peeling technology that flow is 14kg/min, apple skin breaks, decortication effect is best, processes 4 times, and in whole process, fruit must rotate 120r/min continuously, after each heat treatment, enter immediately cooling in 20 ℃ of water after, artificial stoning seed.Slicer is cut into by apple the apple flakes that 10mm is thick.The apple flakes cutting is placed into and contains part by weight 0.25%DL-malic acid, 1.0% sucrose, and 1.4% sodium chloride, the aqueous solution soaking of 0.4%Vc and 1.2% citric acid is protected look 120 min, drains, and in infrared irridiation intensity, exists
5500w/m
2sterilizing 6min under condition.The apple flakes that protects look good is drained and is laid in stainless steel pallet.Apple stainless steel disc will be housed to be packed in cool chamber together, anxious freezing under-45 ℃ of conditions, after making product center temperature reach-45 ℃, continue to keep 60min. in vacuum freeze drying process, the good apple of pre-freeze is sent in the closed container of lyophilization system, condenser temperature is-45 ℃, in heat drying process, in vacuum freeze-drying system equipment, temperature of heating plate changes as follows successively: during 0min, temperature of heating plate is 0 ℃, after 30min, temperature of heating plate rises to 80 ℃ of maintenance 60min gradually, after 30min, temperature of heating plate is down to 70 ℃ and keep 90min gradually again, after 30min, be down to gradually again 60 ℃ and keep 270min, now lyophilization process finishes.After 30min, be down to gradually 50 ℃ again, enter parsing-desiccation process and under 50 ℃ of conditions, continue heating 300min; Vacuum is 60Pa from 0 to 210min, through 30min, be down to gradually 50Pa and keep 120min, be down to gradually 40Pa and keep 120min through 30min again, then through 30min, being down to gradually 30Pa and being retained to 300min and be less than 5% to product moisture, dryly finishing dry end.After vacuum freeze drying process finishes, apple flakes is taken out and packs aluminium foil bag into from the closed container of lyophilization system, after every packed apple flakes that enters about 20g, adopt vacuum pack with nitrogen technology to encapsulate.
Claims (2)
1. a preparation method for cold rich apple flakes, is characterized in that operational sequence is as follows:
Choosing fresh cold rich apple one ultrasonic ozone combination technique cleans the mechanical cutting one of high-pressure steam peeling one stoning one and protects look one and drain an infrared enzyme that goes out pre-freeze one vacuum freeze drying one sorting one metal detection one vacuum pack with nitrogen one product that dewaters; Wherein,
(1) ultrasonic ozone combination technique is cleaned: ultrasonic wave operating frequency is 20 ~ 60kHZ, and ozone output content is 600 ~ 1000mg/h, cleans 5 ~ 10min;
(2) high-pressure steam peeling: vapor (steam) temperature is at 400oC ~ 500 oC, and flow is 6 ~ 14kg/min, processes 2 ~ 4 times, each 10s, and in whole process, fruit must rotate 60 ~ 120r/min continuously, after each heat treatment, enters immediately in 15 ~ 20 ℃ of water cooling;
(3) protect look: adopt slicer that apple is cut into the apple flakes that 6-10mm is thick, the apple cutting is put into immediately and is contained percentage by weight 0.25%DL-malic acid, 1.0% sucrose, 1.4% sodium chloride, the aqueous solution soaking of 0.4%VC and 1.2% citric acid is protected look;
(4) the infrared enzyme dehydration of going out: adopting infrared irridiation generation source and apple flakes distance is 60-65cm, and irradiation intensity is at 5000-5500W/m
2, adopt secondary batch (-type) irradiation, after irradiation 2min, naturally cooling 2min, then open after irradiation bomb irradiation 6-10 min, naturally cool to moisture and be down to below 20% standby;
(5) pre-freeze: pre-freeze 1 ~ 2h under-35 ℃ ~-45 ℃ conditions;
(6) vacuum freeze drying: the good apple of pre-freeze is sent in the closed container of vacuum freeze-drying system, condenser temperature is set as-35 ℃ ~-45 ℃, the dry initial setting of cryodesiccation chamber's vacuum 60 ~ 80Pa then gradient be down under the condition of 20 ~ 40Pa, heating-up temperature is made as 60 ℃ ~ 80 ℃ of sublimation stages, resolution phase is 30 ℃ ~ 50 ℃, it is temperature required that the interior temperature of heating plate of dry storehouse adopts gradient cooling mode to be down to, and 12 ~ 14h is dry lower than completing below 5% to apple flakes moisture in heating;
(7) vacuum pack with nitrogen: adopt vacuum pack with nitrogen technology to encapsulate, the every packed quantitative apple flakes that enters of the aluminium foil bag of clean hygiene.
2. a cold rich apple flakes, is characterized in that preparing by method claimed in claim 1.
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