CN1030685C - Frozen carrot paste preparation method - Google Patents
Frozen carrot paste preparation method Download PDFInfo
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- CN1030685C CN1030685C CN91102746A CN91102746A CN1030685C CN 1030685 C CN1030685 C CN 1030685C CN 91102746 A CN91102746 A CN 91102746A CN 91102746 A CN91102746 A CN 91102746A CN 1030685 C CN1030685 C CN 1030685C
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Abstract
The present invention relates to a method for preparing a series of frozen products of carrot paste. The frozen products of carrot paste are characterized in that the products have color and flavor of the fruit frozen products; in the processing technology of the present invention, pectin precipitated from pulverized carrot cell walls keeps the stability of the products; the products do not contain any emulsifying agent, stabilizing agents, pigment, essence, etc. The quickly frozen products after being defrozen can be used as carrot paste or diluted into fruit juice by adding water for eating; the products processed by congelation have fine and smooth tissue and have the shape and the mouth feeling of egg-milk ice cream. The present invention can obviously improve the organoleptic quality of carrot products, and the process can be also used as an important preservation method for preserving fruits and vegetables.
Description
The present invention relates to the preparation method of a series of frozen carrot pastes, belong to the preparation and the store method of fruit and vegetable food.
1945-nineteen forty-six quick-frozen inspissated juice (based on citrus juice) has begun to sell at American market, the major advantage of quick-frozen inspissated juice is can not make local flavor rotten because of long-term preservation, packing charges reduces significantly, the quick-frozen fruit juice product has had and has developed rapidly in recent years, with 1977 was example, the U.S.'s concentrated quick-frozen citrus juice of everyone year consumption is 2.2 times of fresh fruit consumption figure, be mandarin orange can and citrus juice 3.4 times, the Vit C contents of quick-frozen inspissated juice is higher, and content of cellulose is very few, and production cost is also higher.
It is extensive to the objective of the invention is to develop raw material sources, inexpensive and contain the mashed carrot series refrigerated products of abundant trace nutrients such as carrotene, important method for preserving as the full fruit suspendible of a kind of carrot goods, significantly improve the organoleptic quality of carrot product by treatment process of the present invention, make its color and luster with fruit and local flavor, its quick-frozen goods can be directly edible as frozen, still can be used as after thawing and make fruit juice beverage behind the edible or thin up of mashed carrot and use, the mashed carrot goods of handling need not add any emulsifying agent through congealing, stabilizing agent, food coloring, essence etc. just can have the mouthfeel and the form of egg milk ice cream, for a kind of new approach of keeping away is opened in the further development and use of carrot.
Technical scheme of the present invention realizes by following flow process, carrot carries out coarse crushing after cleaning, blanching is 8-10 minutes in 95-100 ℃ of water, defibrination to 50-100 μ m is immediately at 80-85 ℃ then, vacuum 0.08-0.09MPa processing that outgases, through adding sweetener, acid is formulated to total reducing sugar 16-20%, immediately in 93-95 ℃ of heat sterilizations 1 minute, can is chilled to-2--5 ℃ in advance in forming containers after 10-30MPa pressure homogeneous is handled for pH value 3.3-4.1, carrot content 〉=50%, carrying out quick-frozen immediately handles, quick freezing temperature is-38--40 ℃, and through 40 minutes rear demoulding packings, finished product was preserved in the freezer below-22 ℃.The container of quick-frozen goods is a square or rectangular, and container bottoms is provided with the triangle rib of projection, and products thickness is 20-30mm, and it is edible to be convenient to consumer's piecemeal.
The preparation of the frozen that slightly congeals (carrot ice cream): above-mentioned heat material is cooled to 5-8 ℃, directly injecting bulking machine treats that material slightly congeals and pours into mould when still flowability being arranged, mould is placed in-28--30 ℃ the freezing liquid bath and freeze, 40 minutes rear demoulding packings, finished product is being stored in the freezer below-18 ℃.
The congeal preparation (carrot ice cream) of frozen of sclerosis: the heat material is cooled to 4-5 ℃ injects the ice cream machines by strong agitation with congeal, make mashed carrot be semi-solid state, expansion rate 〉=60%, the temperature of congealing are that the freezer sclerosis of putting into immediately behind-3--6 ℃ of container packages of packing into below-22 ℃ is stored.
Adopting treatment process of the present invention is a kind of important method for preserving that the full fruit mud of carrot mixes goods, and the quick-frozen mashed carrot goods and the mashed carrot drink that congeals can significantly improve the organoleptic quality of carrot product, keep color and the nutrition of carrot simultaneously.Make it to possess fully the feature of fruit refrigerated products, and processing cost reduces significantly than fruits goods.
Describe preparation method of the present invention in detail below in conjunction with embodiment.
1, technological process
Raw material primary election
Washing
Coarse crushing
Blanching
Corase grind
Correct grinding
The degassing of vacuum heat
Allotment
Pressure is homogeneous just
The pressure homogeneous
The heat kill bacterium
Cooling
Freezing
Packing
2, technical conditions
The coarse crushing operation that this technology proposes is to adopt mechanical means to be cut into the thick thin slice of 3mm carrot, to shorten blanching treatment time, blanching makes the pectinesterase inactivation, prevents that pectin is transformed into pectic acid, blanching treatment time is with deliquescing of carrot raw material and don't overdone being as the criterion, and overall process generally is no more than 10 minutes.Carrying out defibrination with colloid mill after the blanching handles, the effect of defibrination is to make it become mud shape or pulpous state material, granularity is 50-100 μ m, remain in the oxygen in the carrot cell crack after the blanching, sneak into the air of slurries in gases such as nitrogen and the defibrination process, should in time remove in case the vitamin oxidation, some volatile matter that constitutes the carrot peculiar smell also should remove before allotment as possible, the hot degasification technique of employing vacuum of the present invention, slurry temperature is 80-85 ℃ during the heat degassing, vacuum is 0.08-0.09MPa during the work of film vacuum tank, degassing back is allocated according to deisgn product, allotment adds citric acid as acid, the pH value of effective acidity should be in 3.3-4.1 scope adjustment, pol contains sucrose 16-20% in total reducing sugar, carrot content more than 50% under the suitable situation of sugar-acid ratio, the salt of interpolation 0.8-1.2% has good fruity effect, the pressure homogeneous is the critical process that improves the stability of carrot mixed suspension liquid and improve the goods mouthfeel, it is 25-30MPa that the present invention adopts two-stage tandem homogeneous first order pressure, the second level is 10-15MPa, the slurries that homogenize by tubular type or heat-exchangers of the plate type through 93-95 ℃, the heat kill bacterium can carry out freezing processing after 1 minute, refrigerated products again can by difference edible be divided into several.
1, the quick-frozen refrigerated products, this is a kind of important method for preserving of carrot puree, can store in a large number and can be used as mashed carrot after thawing or thin up becomes beverage edible, the container of quick-frozen goods can be square or rectangular, container bottoms is provided with the high triangle rib of 10mm, so that freezing manufactured goods and container contact-making surface have groove, products thickness is about 20mm, it is edible to be convenient to consumer's piecemeal, method for making is to be chilled to-2--5 ℃ in advance behind the heat material packaging container under-10 ℃ of environment, enters freeze tunnel immediately, and fast cold temperature is-38--40 ℃ and packs through the demoulding in 40 minutes, finished product is stored in the freezer below-22 ℃.
2, the frozen that slightly congeals adopts this technology mainly to make the carrot ice cream.Directly inject bulking machine after the heat material is cooled to 5-8 ℃, treat that material slightly congeals and pour in the mould when still flowability being arranged, mould is inserted in-28--30 ℃ the freezing liquid bath and freeze, demoulding packing after 40 minutes, finished product is stored at freezer below-18 ℃.
3, the frozen that congeals and harden, adopt this technology mainly to make carrot ice-cream, the heat material is cooled to 4-5 ℃ of injection ice cream makers, stir and congeal by brute force, make mashed carrot be semi-solid state, the temperature of material of congealing be-3--6 ℃, and expansion rate should be put into the storage of freezer below-22 ℃ behind the container immediately greater than packing into for 60% this moment.
The said goods of the present invention all needn't add any pigment and stabilizing agent emulsifying agent etc., and can lean on the pectin of carrot to keep sliding soft good to eat mouthfeel and the scarlet outward appearance of color and luster.
Claims (4)
1. the preparation method of a frozen carrot paste, it is characterized in that the full fruit of carrot is carried out coarse crushing to the 3mm thin slice, in 95-100 ℃ of water, carried out maturation process in blanching 8-10 minute, defibrination is to 50-100 μ m then, immediately at temperature 80-85 ℃, the degassing is handled under the vacuum 0.08-0.09Mpa condition, through adding sweetener, acid is formulated to total reducing sugar 16-20%, pH value 3.3-4.1, carrot content 〉=50% adopts the two-stage tandem homogeneous, and first order pressure is 25-30Mpa, the second level is 10-15Mpa, immediately in 93-95 ℃ of heat sterilization 1 minute, can was chilled to-2 ~-5 ℃ in advance in container molding after the pressure homogeneous was handled, carrying out quick-frozen immediately handles, quick freezing temperature is-38 ~-40 ℃, demoulding packing after 40 minutes, and finished product is being preserved in the freezer below-22 ℃.
2. the preparation method of a frozen carrot paste, it is characterized in that the full fruit of carrot is carried out coarse crushing to the 3mm thin slice, in 95-100 ℃ of water, carried out maturation process in blanching 8-10 minute, defibrination is to 50-100 μ m then, immediately at 80-85 ℃, the degassing is handled under the vacuum 0.08-0.09Mpa condition, through adding sweetener, acid is formulated to total reducing sugar 16-20%, pH value 3.3-4.1, carrot content 〉=50%, adopt the two-stage tandem homogeneous, first order pressure is 25-30Mpa, and the second level is 10-15Mpa, after the pressure homogeneous is handled immediately in 93-95 ℃ of heat sterilization 1 minute, heat material is cooled to 5-8 ℃, directly injects bulking machine and treats that material slightly congeals and pour into mould when still flowability being arranged, and mould is placed in-28 ~-30 ℃ the freezing liquid bath to freeze, demoulding packing after 40 minutes, finished product is stored at freezer below-18 ℃.
3. the preparation method of a frozen carrot paste, it is characterized in that the full fruit of carrot is carried out coarse crushing to the 3mm thin slice, in 95-100 ℃ of water, carried out maturation process in blanching 8-10 minute, defibrination is to 50-100 μ m then, immediately at 80-85 ℃, the degassing is handled under the vacuum 0.08-0.09Mpa condition, through adding sweetener, acid is formulated to total reducing sugar 16-20%, pH value 3.3-4.1, carrot content 〉=50%, adopt the two-stage tandem homogeneous, first order pressure is 25-30Mpa, the second level is 10-15Mpa, and immediately in 93-95 ℃ of heat sterilization 1 minute, the heat material was cooled to 4-5 ℃ after the pressure homogeneous was handled, inject ice cream maker, by strong agitation and congealing, make mashed carrot be semi-solid state, expansion rate 〉=60%, the temperature of expecting of congealing is-3 ~-6 ℃, puts into the sclerosis of freezer below-22 ℃ behind the container package of packing into immediately and stores.
4. preparation method according to claim 1 is characterized in that refrigerated products is a square or rectangular, and container bottoms is provided with the triangle rib of projection, products thickness 20-30mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91102746A CN1030685C (en) | 1991-05-04 | 1991-05-04 | Frozen carrot paste preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91102746A CN1030685C (en) | 1991-05-04 | 1991-05-04 | Frozen carrot paste preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1066370A CN1066370A (en) | 1992-11-25 |
| CN1030685C true CN1030685C (en) | 1996-01-17 |
Family
ID=4905745
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91102746A Expired - Fee Related CN1030685C (en) | 1991-05-04 | 1991-05-04 | Frozen carrot paste preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1030685C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4245458B2 (en) * | 2003-11-13 | 2009-03-25 | 株式会社ニチレイフーズ | Frozen carrot |
| EP2957178A1 (en) * | 2014-06-16 | 2015-12-23 | Carag AG | Method and apparatus for preparation of human milk to be stored |
-
1991
- 1991-05-04 CN CN91102746A patent/CN1030685C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1066370A (en) | 1992-11-25 |
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