CN103393022A - Preparation method of freeze-dried apple slices - Google Patents
Preparation method of freeze-dried apple slices Download PDFInfo
- Publication number
- CN103393022A CN103393022A CN2013102700615A CN201310270061A CN103393022A CN 103393022 A CN103393022 A CN 103393022A CN 2013102700615 A CN2013102700615 A CN 2013102700615A CN 201310270061 A CN201310270061 A CN 201310270061A CN 103393022 A CN103393022 A CN 103393022A
- Authority
- CN
- China
- Prior art keywords
- apple
- drying
- freeze
- apple flakes
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a preparation method of freeze-dried apple slices, and relates to the technical field of food processing. Based on an original traditional process including refrigeration, sublimation and drying, the method omits the quick-freezing procedure. The method provided by the invention is as below: 1 hour before sending the materials into a freeze-drying warehouse, starting a refrigerating system; after sending the materials into the warehouse, realizing a vacuum degree of less than 133.3 Pa in 30 min, in order to froze the materials; starting a heating system to control the temperature of the apple slices at 10 DEG C-40 DEG C during a dehydration process; and dehydrating for a cycle of about 14 hours to obtain apple slices with moisture content below 5%. The preparation method of apple slices not only overcomes the shortcomings of the process including refrigeration, sublimation and drying, such as high energy consumption and non-crisp taste, but also has advantages of little loss of nutrients, light yellow color and crisp taste.
Description
Technical field:
The present invention relates to food processing technology field, relate in particular to a kind of preparation method who utilizes drying bu sublimation equipment making apple flakes.
Background technology:
Existing dry apple manufacturing technology has three kinds, i.e. the AD(hot-air seasoning), the VMD(micro-wave vacuum) and the FD(vacuum freeze-drying).Adopt oven dry processing namely to be generally called the dry apple that the AD method is made, its technological process is: apple peel, stoning, section, hot-air seasoning.Its advantage is that energy consumption is minimum, and shortcoming is that the apple nutrient loss is serious, apple flakes surface drying shrinkage, shape difference, color jaundice; Adopt the VMD(micro-wave vacuum) remove apple moisture, its shortcoming is that the apple nutrient loss is serious, the apple flakes hue preserving that the color of apple flakes is made than AD method is better, but the shape of product drying shrinkage, sheet shape is bad; Vacuum freeze-drying method (FD) is made apple flakes, usually adopts following technique, and fruit sterilization, stoning, cutting, sterilization, paving dish, quick-frozen, lyophilization and packing are selected, washed to raw material.Its shortcoming is that energy consumption is high, and mouthfeel is soft and not crisp, and the apple finished color after freeze-drying is pale, distortion.
Present dry apple quality problem: all exist the apple crisp slices apple nutrient loss of obvious shortcoming: AD and the production of VMD technology serious with the apple crisp slices of AD, VMD, existing FD fabrication techniques, apple flakes surface drying shrinkage, shape and cross-color; In the FD technology, the quick-frozen operation is also the necessary operation of FD production in general sense, but only for apple flakes, the apple flakes that existing FD technology is produced is because this operation of quick-frozen makes the apple flakes internal structure after freeze-drying be cellular fully, and cause apple flakes soft and not crisp, there is no crisp sensation and make its mouthfeel not good.Simultaneously on energy consumption problem: the apple flakes that existing FD technology is produced all has this operation of quick-frozen, quick-frozen to apple flakes is also that the FD technology is produced the high main cause of apple flakes energy consumption, all generally below requirement Ku Wen-30 ℃, quick-frozen 4---6 hours, cause in production process energy consumption too high and make FD apple flakes production cost too high.
Summary of the invention:
The preparation method who the object of the invention is to overcome above-mentioned technical problem and a kind of freeze-drying apple flakes is provided.
For achieving the above object, the technical solution used in the present invention is:
A kind of preparation method of freeze-drying apple flakes is characterized in that concrete steps are:
1) apple pretreatment: choose disease-free, non-rot apple, through cleaning, sterilization, mechanical or manual peeling, stalk, core part;
2) section: apple is cut into the apple flakes of sheet, and meets the desired shape of technique;
3) the paving dish is added: forward on the materials vehicle shelf after being tiled in uniformly apple flakes in material disc;
4) freeze-drying: materials vehicle is pushed dry storehouse, started condenser system in 1 hour before apple flakes pushes dry storehouse, make it to run well, the temperature of material recycle refrigerant reaches below-30 ℃, open the vavuum pump group, must vacuum be reached below 133.3Pa, this moment, material be frozen state, open heating system, heat according to design temperature, when curve reached unanimity, drying was completed, time is controlled at 12-18 hour, and the apple flakes moisture content that makes is below 5%.
Also comprised draining and water dumping operation before the added step of paving dish.
In described slicing step, section be shaped as sheet or fan-shaped.
Increase and protect the look step after slicing step.
The invention has the beneficial effects as follows:
1) the present invention has saved this operation of quick-frozen, apple flakes its internal moisture before entering the dry storehouse freeze-drying does not become tiny ice crystal just to enter the freeze-drying operation in the apple flakes solidified inside, dry storehouse is in the process that vacuumizes, the apple flakes surface moisture sharply evaporates to be taken away heat that apple flakes is with (material evaporation process need absorb heat) and the apple flakes temperature is slowly descended, the apple flakes internal moisture is until be down to below 0 ℃ to advance and just start to form crystallization, at this moment crystallization is not the tiny crystallization that the quick-frozen operation produces, along with moisture changes sublimation process into by evaporation process in dry vacuum container, its internal moisture crystallization is increasing, until dry vacuum container starts just to start slowly to diminish after heating, therefore, the apple flakes inside that this FD technology is produced can not produce tiny uniform alveolate texture, but irregular pass structure, when this structure is completed laggard dry vacuum container vacuum breaker in dry run, because inside and outside differential pressure is larger, the crisp internal structure of apple is due to irregular, a lot of holes are understood unbalance stress and are subsided after destroyed (if add the quick-frozen operation, its internal crystallization is very even, the hole that stays after water sublimed also can be very even, thereby be not easy to subside), the rear normal temperature that drops to along with temperature delivers from godown, change software strategy into software-hardware strategy after the crisp middle sugar cooling of apple and make the apple flakes mouthfeel crisp, also just become freeze-drying apple crisp slices truly.
2) also just because of having saved this operation of quick-frozen, the apple flakes cost that this way is produced reduces greatly, through technical staff's contrast, with the tried data measuring and calculating of freeze-drying apple crisp slices that this way is made, 10% left and right capable of reducing energy consumption; The technical staff is through following the tracks of measuring and calculating, and corresponding freeze-drying cost reduces by 13.7% after measuring and calculating in detail.
The specific embodiment:
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand,, below in conjunction with concrete specific embodiment, further set forth the present invention, but be not to limit the scope of the invention.
Embodiment 1
Technological process: choose disease-free, non-rot apple---is cleaned---sterilization---stoning---cutting---paving dish---freeze-drying---packing.
Processing step:
1, choose disease-free, non-rot apple, through cleaning, sterilization, mechanical or manual peeling, stalk, core part.
2, cut into slices type or the shape such as fan-shaped.
3, paving dish: apple flakes is tiled in material disc uniformly, after forward on the materials vehicle shelf.
4, materials vehicle is pushed dry storehouse, charging started condenser system in front 1 hour, made it to run well, the temperature of material recycle refrigerant reaches below-30 ℃, open the vavuum pump group, must vacuum be reached below 133.3Pa, this moment, material be frozen state.
5 open heating system, according to design temperature, heat (as table one), and when curve reached unanimity, drying was completed, about 14 hours.The system the apple flakes moisture content below 5%.
Parameter in table one frozen vacuum dryer is controlled
Embodiment 2
Technological process: choose disease-free, non-rot apple---is cleaned---sterilization---stoning---cutting---paving dish---freeze-drying---packing.
Processing step:
1, choose disease-free, non-rot apple, through cleaning, sterilization, mechanical or manual peeling, stalk, core part.
2, cut into slices type or the shape such as fan-shaped.
3, protect look: it is that 10% syrup soaked 20 minutes that the apple flakes that will segment is put into concentration.
4, paving dish: pull apple flakes out, apple flakes is tiled in material disc uniformly.
5, materials vehicle is pushed dry storehouse, charging started condenser system in front 1 hour, made it to run well, the temperature of material recycle refrigerant reaches below-30 ℃, open the vavuum pump group, must vacuum be reached below 133.3Pa, this moment, material be frozen state.
6, open heating system, according to design temperature, heat (as table two), when curve reached unanimity, drying was completed, about 14 hours, system apple flakes finished product moisture content below 5%.
Parameter in table two frozen vacuum dryer is controlled
Embodiment 3
Technological process: choose disease-free, non-rot apple---is cleaned---sterilization---stoning---cutting---drying---paving dish---freeze-drying---packing.
Processing step:
1, choose disease-free, non-rot apple, through cleaning, sterilization, mechanical or manual peeling, stalk, core part.
2, cut into slices type or the shape such as fan-shaped.
3, protecting apple flakes that look will segment, to put into concentration be that 10% syrup soaked 20 minutes.
4, pull apple flakes out,, with the apple flakes draining mesh bag of packing into, opened hydro-extracting cage 1 minute.
5, paving dish: with apple flakes after water dumping, apple flakes is tiled in material disc uniformly.
6, materials vehicle is pushed dry storehouse, charging started condenser system in front 1 hour, made it to run well, the temperature of material recycle refrigerant reaches below-30 ℃, open the vavuum pump group, must vacuum be reached below 133.3Pa, this moment, material be frozen state.
7, open heating system, according to design temperature, heat (as table three), when curve reached unanimity, drying was completed, about 12 hours, system apple flakes finished product moisture content below 5%.
Parameter in table three frozen vacuum dryer is controlled
The energy consumption comparison form of the present invention and existing production technology
The applicant gathers existing production technology and with each ten storehouse creation datas of this invention production technology, carries out statistical analysis and draws: with this every storehouse of invention making apple crisp slices, than the every storehouse of original production process making apple crisp slices energy consumption cost, on average reduce by 13.0%.Detailed data is in Table 1-1.
Table 1-1
Above demonstration and described basic principle of the present invention, principal character and advantage of the present invention.It is only the specific embodiment of the present invention; but protection scope of the present invention is not limited to this; any those of ordinary skill in the art are in the disclosed technical scope of the present invention, and the variation that can expect easily or replacement, within all should being encompassed in protection scope of the present invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (4)
1. the preparation method of a freeze-drying apple flakes is characterized in that concrete steps are:
1) apple pretreatment: choose disease-free, non-rot apple, through cleaning, sterilization, mechanical or manual peeling, stalk, core part;
2) section: apple is cut into the apple flakes of sheet, and meets the desired shape of technique;
3) the paving dish is added: forward on the materials vehicle shelf after being tiled in uniformly apple flakes in material disc;
4) freeze-drying: materials vehicle is pushed dry storehouse, started condenser system in 1 hour before apple flakes pushes dry storehouse, make it to run well, the temperature of material recycle refrigerant reaches below-30 ℃, open the vavuum pump group, must vacuum be reached below 133.3Pa, this moment, material be frozen state, open heating system, heat according to design temperature, when curve reached unanimity, drying was completed, time is controlled at 12-18 hour, and the apple flakes moisture content that makes is below 5%.
2. the preparation method of freeze-drying apple flakes according to claim 1, is characterized in that: also comprised draining and water dumping operation before the added step of paving dish.
3. the preparation method of freeze-drying apple flakes according to claim 2 is characterized in that: in described slicing step, section be shaped as sheet or fan-shaped.
4. the preparation method of the described freeze-drying apple flakes of any one according to claim 1-3, is characterized in that: increase and protect the look step after slicing step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310270061.5A CN103393022B (en) | 2013-06-28 | 2013-06-28 | A kind of preparation method of freeze-drying apple flakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310270061.5A CN103393022B (en) | 2013-06-28 | 2013-06-28 | A kind of preparation method of freeze-drying apple flakes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103393022A true CN103393022A (en) | 2013-11-20 |
| CN103393022B CN103393022B (en) | 2016-04-13 |
Family
ID=49556932
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310270061.5A Active CN103393022B (en) | 2013-06-28 | 2013-06-28 | A kind of preparation method of freeze-drying apple flakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103393022B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749653A (en) * | 2014-01-20 | 2014-04-30 | 丽江三川火腿有限责任公司 | Processing method of vacuum frozen snow peaches |
| CN104012890A (en) * | 2013-11-30 | 2014-09-03 | 安徽恋尚你食品有限公司 | Freeze-dried apple crisp chip and preparation method thereof |
| CN104305161A (en) * | 2014-11-10 | 2015-01-28 | 合浦果香园食品有限公司 | Method for preventing banana pulp from browning |
| CN104381896A (en) * | 2014-11-27 | 2015-03-04 | 陕西科技大学 | Preparation method of purely natural ultrafine apple powder |
| CN107156722A (en) * | 2017-05-30 | 2017-09-15 | 胡建锋 | It is a kind of to be used for the preparation technology of outdoor freeze-dried fruit piece |
| CN111296789A (en) * | 2020-02-17 | 2020-06-19 | 甘肃省科学院生物研究所 | Method for preparing apple crisp chips by microwave vacuum drying |
| CN111802606A (en) * | 2020-07-13 | 2020-10-23 | 漳州福友食品有限公司 | Method for making freeze-dried apples |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606557A (en) * | 2009-07-23 | 2009-12-23 | 广西壮族自治区桂林茶叶科学研究所 | A kind of new method of drying oolong |
| CN102125083A (en) * | 2010-01-20 | 2011-07-20 | 湖北新美香食品有限公司 | Processing method for performing vacuum freeze drying on apple |
| CN103005318A (en) * | 2012-12-11 | 2013-04-03 | 沈阳农业大学 | Hanfu apple chip and production method thereof |
-
2013
- 2013-06-28 CN CN201310270061.5A patent/CN103393022B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606557A (en) * | 2009-07-23 | 2009-12-23 | 广西壮族自治区桂林茶叶科学研究所 | A kind of new method of drying oolong |
| CN102125083A (en) * | 2010-01-20 | 2011-07-20 | 湖北新美香食品有限公司 | Processing method for performing vacuum freeze drying on apple |
| CN103005318A (en) * | 2012-12-11 | 2013-04-03 | 沈阳农业大学 | Hanfu apple chip and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 段江莲等: "苹果脆片的防褐变研究", 《食品研究与开发》, vol. 28, no. 7, 31 December 2007 (2007-12-31), pages 102 - 105 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012890A (en) * | 2013-11-30 | 2014-09-03 | 安徽恋尚你食品有限公司 | Freeze-dried apple crisp chip and preparation method thereof |
| CN103749653A (en) * | 2014-01-20 | 2014-04-30 | 丽江三川火腿有限责任公司 | Processing method of vacuum frozen snow peaches |
| CN104305161A (en) * | 2014-11-10 | 2015-01-28 | 合浦果香园食品有限公司 | Method for preventing banana pulp from browning |
| CN104381896A (en) * | 2014-11-27 | 2015-03-04 | 陕西科技大学 | Preparation method of purely natural ultrafine apple powder |
| CN107156722A (en) * | 2017-05-30 | 2017-09-15 | 胡建锋 | It is a kind of to be used for the preparation technology of outdoor freeze-dried fruit piece |
| CN111296789A (en) * | 2020-02-17 | 2020-06-19 | 甘肃省科学院生物研究所 | Method for preparing apple crisp chips by microwave vacuum drying |
| CN111802606A (en) * | 2020-07-13 | 2020-10-23 | 漳州福友食品有限公司 | Method for making freeze-dried apples |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103393022B (en) | 2016-04-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103393022B (en) | A kind of preparation method of freeze-drying apple flakes | |
| CN102613283B (en) | Fruit vacuum freeze drying method | |
| CN103610030B (en) | Instant dried white fungus and production method thereof | |
| CN103609995B (en) | Papaya crisp slices and preparation method thereof | |
| CN103609663B (en) | A kind of dry fruits and vegetables method of vacuum refrigeration associating pressure-difference and puffing technology | |
| CN102630743B (en) | Technology for producing dried bamboo shoots with high rehydration capability | |
| CN102308870B (en) | Dehydrated vegetable and preparation method thereof | |
| CN102726781B (en) | Preparation method for vacuum freeze dried instant laver egg soup | |
| CN105248626B (en) | A kind of processing method inhibiting fruit dry plate brown stain | |
| CN102972511B (en) | Processing method of dehydrated shallot leaves | |
| CN103947744A (en) | Processing method of high-quality frozen lotus root slices | |
| CN104996934A (en) | Freeze dried abelmoschus esculentus slice preparation method | |
| CN103238888A (en) | Preparation method of freeze-dried soup base | |
| CN101785496A (en) | Method for processing autumn white pear freeze-dried food | |
| CN103907844A (en) | Production method of freeze-dried carrot crisp chips | |
| CN105053985A (en) | Shii-take product producing method by combining pressure difference puffing with microwave technology | |
| CN104381422A (en) | Freeze-drying method for straw mushrooms | |
| CN106070551A (en) | A kind of method of broad bean fresh seed quick-freezing fresh-keeping processing | |
| CN109527467A (en) | A kind of process of instant dry vegetables | |
| CN103960348B (en) | A kind of preprocess method keeping the fresh and tender quality of fast-freezed wild edible mushroom | |
| CN102771734B (en) | Production method for vacuum bulked fruit and vegetable grains or slices | |
| CN104397145A (en) | Method for freeze-drying rehydration medlar | |
| CN106305989A (en) | Processing method of quick-frozen vacuum-dried juicy peach crisp chips | |
| CN105767138A (en) | Drying method of fruit and vegetable slices rich in starch | |
| CN102972510A (en) | Processing method of dehydrated mountain pepper |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20160226 Address after: 606 room 1, building 25, No. 243000, Yushan, Ma'anshan, Hunan Road, Anhui Applicant after: Hou Ye Address before: 243041 Anhui city of Ma'anshan Province Economic and Technological Development Zone No. 45 Ranlu Zhu Applicant before: Maanshan Qinjiuzhou Food Co., Ltd. |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20191127 Address after: 233010 No.2, third floor, No.319, zhanggongshan Road, zhanggongshan street, Yuhui District, Bengbu City, Anhui Province Patentee after: Bengbu aochuang Intellectual Property Operation Co., Ltd Address before: 606 room 1, building 25, No. 243000, Yushan, Ma'anshan, Hunan Road, Anhui Patentee before: Hou Ye |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200426 Address after: 363900 Yintang Industrial Development Zone, gunongnongnong farm, Changtai County, Zhangzhou City, Fujian Province Patentee after: ZHANGZHOU BISHAN KAISHENG FOOD Co.,Ltd. Address before: 233010 No.2, third floor, No.319, zhanggongshan Road, zhanggongshan street, Yuhui District, Bengbu City, Anhui Province Patentee before: Bengbu aochuang Intellectual Property Operation Co., Ltd |