CN103609663A - Method for drying fruits and vegetables by using vacuum-freezing jointed differential-pressure puffing technique - Google Patents
Method for drying fruits and vegetables by using vacuum-freezing jointed differential-pressure puffing technique Download PDFInfo
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- CN103609663A CN103609663A CN201310666433.6A CN201310666433A CN103609663A CN 103609663 A CN103609663 A CN 103609663A CN 201310666433 A CN201310666433 A CN 201310666433A CN 103609663 A CN103609663 A CN 103609663A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
The invention relates to a method for drying fruits and vegetables by using a vacuum-freezing jointed differential-pressure puffing technique. The method comprises the following steps: pre-freezing: freezing fruits and vegetables in an environment under the temperature condition of minus 18-80 DEG C for 3-8 h; vacuum freezing: standing the fruits and vegetables subjected to pre-freezing into a device with a vacuum degree of 0.1 kPa and at a temperature of minus 18-80 DEG C for 3-12 h; and variable-temperature differential-pressure puffing and drying: adjusting the temperature of a puffing tank to 70-150 DEG C, placing the fruits and vegetables obtained in the step 2 into a puffing tank for 0-20 min, vacuumizing the puffing tank until the vacuum degree is 0.1 kPa, adjusting the temperature of the puffing tank to 50-90 DEG C, and after temperature adjusting is performed, standing the fruits and vegetables in the puffing tank for 0.5-3 h. The method disclosed by the invention jointly integrates the advantages of two different drying modes, so that the drying time of products can be shortened, the qualities such as color, aroma and taste and the like of products can be kept well, and therefore, the method is a novel energy-saving, upgrading and drying mode for fruits and vegetables.
Description
Technical field
The invention belongs to food processing field, relate to a kind of dry fruits and vegetables method of vacuum refrigeration associating pressure-difference and puffing technology.
Background technology
The fruits and vegetables industry of China is the second largest agricultural industry that is only second to cereal crops.2011 Nian， China fruits outputs reach 2.28 hundred million tons, and yield of vegetables reaches 6.80 hundred million tons, all ranks first in the world.Fruits and vegetables contain higher moisture, are difficult for storage, annual because putrid and deteriorated loss late is up to 30%, and commodity conversion capability only reaches 8%, causes a large amount of wastes of product, has a strong impact on national economy.
Heated-air drying equipment price is lower, but rate of drying is slower, and product is heated inhomogeneous, and dried product quality is poor, and mouthfeel is not good, and nutriment loses in a large number; Solar energy drying has advantages of clean energy-saving, but the impact of climate is serious, and arid cycle is long, is not easy to promote; The mouthfeel of fried dry products and good colour, but the loss of the nutriment of product is larger, and edible fried product is also unfavorable for health for a long time; Vacuum freeze drying is a kind of good drying mode, can make goods keep preferably the original shape of food, the oxidation of lipid in the loss of minimizing food color and nutritional labeling and food, instant capacity and fast rehydrating have been strengthened, although fruits and vegetables vacuum freeze drying product has good product quality, but sublimation drying is long, energy consumption is large, equipment is more expensive, has limited the popularization of this technology in fruit and vegetable dryness industry, is used at present the processing of high-end exported product; Changing temperature-pressure-difference and puffing is dry is a kind of novel, environmental protection, energy-conservation non-frying-expansion dry technology, and changing temperature-pressure-difference and puffing processes that resulting product quality is crisp, nutrition keeps better.But this technology need to make raw material moisture activity drop to suitable scope in expanded early stage, traditional heated air drying is larger on quality impact, and is not suitable for the predrying technique as high-quality fruit and vegetable crisp chip.Therefore, need to find more suitable combined drying technology.
Summary of the invention
The present invention is directed to above-mentioned deficiency, disclose a kind of dry fruits and vegetables method of vacuum refrigeration associating pressure-difference and puffing technology, step comprises:
1) precooling
Fruits and vegetables are put under the temperature conditions of-18～-80 ℃, are carried out freezing 3～8h, freezing after, fruits and vegetables are placed under the condition of-18 ℃ and preserve, standby to treat;
2) vacuum refrigeration
By putting into vacuum through the fruits and vegetables of step 1, be 0.1kPa, temperature is standing 3～12h in the equipment of-18～-80 ℃;
3) changing temperature-pressure-difference and puffing is dry
First Bulking tank temperature is adjusted to 70～150 ℃, then the fruits and vegetables through step 2 are put into Bulking tank 0～20min, then Bulking tank is vacuumized, vacuum is 0.1kPa, Bulking tank temperature is adjusted to 50～90 ℃, fruits and vegetables standing 0.5～3h in Bulking tank after temperature adjustment simultaneously.
Preferred version is: before precooling step, to fruits and vegetables to carry out that fruits and vegetables are selected, cleaned, arrangement, cutting and blanching pretreatment.
Preferred version is: in arranging step, root, stoning and removal inedible part are removed the peel, gone to fruits and vegetables.
Preferred version is: in cutting step, according to the characteristic of fruits and vegetables, by the diced shape of fruits and vegetables, strip or sheet, fourth shape size is 1 * 1 * 1～5 * 5 * 5cm, bar shaped size in 1 * 1 * 3cm～0.5 * 0.5 * 5cm size, sheet thickness is 2～10mm.
Preferred version is: adopt color stabilizer to protect look to fruits and vegetables.
Preferred version is: the color stabilizer adopting be citric acid, ascorbic acid, sodium sulfite, sodium phosphate trimer, sodium pyrophosphate, calgon, natrium citricum, EDTA-2Na, phytic acid, sodium isoascorbate or calcium lactate one or more.
Preferred version is: in blanching step, according to the characteristic of fruits and vegetables, the blanching time is generally 15s-10min.
Preferred version is: precooling step is carried out in severe winter refrigerator.
The content the present invention relates to is that vacuum freeze drying and dry associating of pressure-difference and puffing are dried fruits and vegetables, the advantage of two kinds of different drying modes that this associating is integrated, both can shorten the time of product drying, can better keep the qualities such as color of product again, be the energy-conservation upgrading drying modes of a kind of novel fruits and vegetables.
The specific embodiment
Below in conjunction with the specific embodiment, the present invention is described in further detail:
Embodiment 1
1) selection of peach: select ripe without insect pest and the hard crisp peach kind of quality, as No. 24, No. 14, afforest 9, capital is gorgeous etc.;
2) pretreatment of peach: by being cut into four after peach peeling, be then cut into the sheet of 2～10mm left and right with slicer.The very easily brown stain of peach after peeling, thereby the peach after cutting will be placed on rapidly in 2% citric acid and carries out color retention 20～40min;
3) the peach sheet after step 2 is carried out to blanching, the blanching time is 10min;
4) pre-freeze of peach: the peach of handling well in step 3 is placed in the environment of-18 ℃ of left and right and carries out pre-freeze 8h, until peach sheet all freezes, freezing after, peach sheet is placed under the condition of-18 ℃ and preserves, standby to treat;
5) peach vacuum freeze drying: the peach that pre-freeze is good is taken out, putting into fast and putting into vacuum is 0.1kPa, in the vacuum freeze that temperature is-80 ℃, carry out vacuum freeze drying, standing 3h in equipment removes 1/3rd to 1/2nd moisture in this dry run;
6) peach pressure-difference and puffing is dry: first Bulking tank temperature is adjusted to 150 ℃, then the fruits and vegetables through step 5 are put into Bulking tank 5min, then Bulking tank is vacuumized, vacuum is 0.1kPa, Bulking tank temperature is adjusted to 90 ℃, peach sheet standing 0.5h in Bulking tank after temperature adjustment simultaneously;
7) dried peach sheet is carried out to vacuum packaging, keep in Dark Place.
The organoleptic detection result of vacuum refrigeration-pressure-difference and puffing combined drying gained jackfruit product
Table 1
Embodiment 2
1) selection of jackfruit: the fresh luxuriant juice without insect pest of selection maturity in medium left and right is less, meat is done the jackfruit fruit jackfruit of luxuriant kind more closely;
2) pretreatment of jackfruit: by jackfruit peeling, remove rachis, remove fruit tendon and bud silk, remove seed, be longitudinally cut into the strip of 0.5 * 0.5 * 5cm;
3) the jackfruit sheet after step 2 is carried out to blanching, the blanching time is 5min;
4) pre-freeze of jackfruit: the jackfruit segmenting is placed in vacuum freeze drying dish, is placed in the environment of-80 ℃ of left and right and carries out pre-freeze 3h, until jackfruit all freezes, freezing after, fruits and vegetables are placed under the condition of-18 ℃ and preserve, standby to treat;
5) jackfruit vacuum freeze drying: the jackfruit that pre-freeze is good takes out, putting into fast and putting into vacuum is 0.1kPa, in the vacuum freeze that temperature is-18 ℃, carry out vacuum freeze drying, standing 12h in equipment removes 1/3rd to 1/2nd moisture in this dry run;
6) jackfruit pressure-difference and puffing is dry: first Bulking tank temperature is adjusted to 70 ℃, then the jackfruit sheet through step 5 is put into Bulking tank 20min, then Bulking tank is vacuumized, vacuum is 0.1kPa, Bulking tank temperature is adjusted to 50 ℃, jackfruit sheet standing 3h in Bulking tank after temperature adjustment simultaneously;
7) dried jackfruit sheet is carried out to vacuum packaging, keep in Dark Place.
The organoleptic detection result of vacuum refrigeration-pressure-difference and puffing combined drying gained jackfruit product
Table 2
Embodiment 3
1) selection of carrot: select the ripe carrot without insect pest, smooth in appearance, thickness homogeneous;
2) pretreatment of carrot: will become the sheet of 4mm left and right after carrot peeling with slicer transversally cutting.Carrot after cutting will be placed on rapidly in 0.1～0.3% sodium sulfite and carry out color retention 5～10min;
3) carrot after step 2 is carried out to blanching, the blanching time is 5min;
4) pre-freeze of carrot: the carrot segmenting is placed in vacuum freeze drying dish by handling well in step 2, be placed in the environment of-50 ℃ of left and right and carry out pre-freeze 7h, until carrot all freezes, freezing after, carrot is placed under the condition of-18 ℃ and preserves, standby to treat;
5) carrot vacuum freeze drying: the carrot that pre-freeze is good is taken out, putting into fast and putting into vacuum is 0.1kPa, in the vacuum freeze that temperature is-50 ℃, carry out vacuum freeze drying, standing 6h in equipment removes 1/3rd to 1/2nd moisture in this dry run;
6) pressure-difference and puffing is dry: first Bulking tank temperature is adjusted to 100 ℃, then the carrot slice through step 5 is put into Bulking tank 10min, then Bulking tank is vacuumized, vacuum is 0.1kPa, Bulking tank temperature is adjusted to 70 ℃, carrot slice standing 1h in Bulking tank after temperature adjustment simultaneously;
7) dried carrot slice is carried out to vacuum packaging, keep in Dark Place.
The organoleptic detection result of vacuum refrigeration-pressure-difference and puffing combined drying gained carrot products
Table 3
Embodiment 4
(1) selection of mushroom: select ripe without insect pest, smooth in appearance, uniform mushroom;
(2) pretreatment of mushroom: mushroom is cut into two halves or 4 half according to its Individual Size, then carries out blanching 15s with the hot water of 95 ℃ of left and right;
(3) pre-freeze of mushroom: the mushroom segmenting is placed in vacuum freeze drying dish by handling well in step 2, be placed in the environment of-18 ℃ of left and right and carry out pre-freeze 8h, until mushroom all freezes, freezing after, mushroom is placed under the condition of-18 ℃ and preserves, standby to treat;
(4) mushroom vacuum freeze drying: the mushroom that pre-freeze is good takes out, putting into fast and putting into vacuum is 0.1kPa, in the vacuum freeze that temperature is-18 ℃, carry out vacuum freeze drying, standing 12h in equipment removes 1/3rd to 1/2nd moisture in this dry run;
(5) pressure-difference and puffing is dry: first Bulking tank temperature is adjusted to 70 ℃, then the mushroom pieces through step 5 is put into Bulking tank 20min, then Bulking tank is vacuumized, vacuum is 0.1kPa, Bulking tank temperature is adjusted to 50 ℃, mushroom pieces standing 3h in Bulking tank after temperature adjustment simultaneously;
7) dried mushroom pieces is carried out to vacuum packaging, keep in Dark Place.
The organoleptic detection result of vacuum refrigeration-pressure-difference and puffing combined drying gained mushroom product
Table 4.
Claims (8)
1. the dry fruits and vegetables method of vacuum refrigeration associating pressure-difference and puffing technology, is characterized in that, step comprises:
1) precooling
Fruits and vegetables are put under the temperature conditions of-18～-80 ℃, are carried out freezing 3～8h, freezing after, fruits and vegetables are placed under the condition of-18 ℃ and preserve, standby to treat;
2) vacuum refrigeration
By putting into vacuum through the fruits and vegetables of step 1, be 0.1kPa, temperature is standing 3～12h in the equipment of-18～-80 ℃;
3) changing temperature-pressure-difference and puffing is dry
First Bulking tank temperature is adjusted to 70～150 ℃, then the fruits and vegetables through step 2 are put into Bulking tank 0～20min, then Bulking tank is vacuumized, vacuum is 0.1kPa, Bulking tank temperature is adjusted to 50～90 ℃, fruits and vegetables standing 0.5～3h in Bulking tank after temperature adjustment simultaneously.
2. the dry fruits and vegetables method of vacuum refrigeration according to claim 1 associating pressure-difference and puffing technology, is characterized in that, before precooling step, to fruits and vegetables to carry out that fruits and vegetables are selected, cleaned, arrangement, cutting and blanching pretreatment.
3. the dry fruits and vegetables method of vacuum refrigeration associating pressure-difference and puffing technology according to claim 2, is characterized in that, in arranging step, root, stoning and removal inedible part are removed the peel, gone to fruits and vegetables.
4. vacuum refrigeration associating pressure-difference and puffing technology according to claim 2 is dried fruits and vegetables method, it is characterized in that, in cutting step, according to the characteristic of fruits and vegetables, by the diced shape of fruits and vegetables, strip or sheet, fourth shape size is 1 * 1 * 1～5 * 5 * 5cm, bar shaped size in 1 * 1 * 3cm～0.5 * 0.5 * 5cm size, sheet thickness is 2～10mm.
5. the dry fruits and vegetables method of vacuum refrigeration associating pressure-difference and puffing technology according to claim 2, is characterized in that, adopts color stabilizer to protect look to fruits and vegetables.
6. vacuum refrigeration associating pressure-difference and puffing technology according to claim 5 is dried fruits and vegetables method, it is characterized in that, the color stabilizer adopting be citric acid, ascorbic acid, sodium sulfite, sodium phosphate trimer, sodium pyrophosphate, calgon, natrium citricum, EDTA-2Na, phytic acid, sodium isoascorbate or calcium lactate one or more.
7. the dry fruits and vegetables method of vacuum refrigeration associating pressure-difference and puffing technology according to claim 2, is characterized in that, in blanching step, according to the characteristic of fruits and vegetables, the blanching time is generally 15s-10min.
8. the dry fruits and vegetables method of vacuum refrigeration associating pressure-difference and puffing technology according to claim 1, is characterized in that, precooling step is carried out in severe winter refrigerator.
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Cited By (13)
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|---|---|---|---|---|
| CN104522558A (en) * | 2014-12-18 | 2015-04-22 | 中国农业科学院农产品加工研究所 | Processing method of crispy carrot strips |
| CN104719792A (en) * | 2015-03-30 | 2015-06-24 | 四川农业大学 | Preparation method of instant spicy hotpot |
| CN104757459A (en) * | 2015-04-04 | 2015-07-08 | 天津农学院 | Crisp lotus root slice and preparation method of crisp lotus root slice |
| CN104886506A (en) * | 2015-05-13 | 2015-09-09 | 湖南农业大学 | Explosion puffed purple sweet potato crisps at variable temperature and pressure difference and a preparation method thereof |
| CN105053985A (en) * | 2015-07-23 | 2015-11-18 | 陕西科技大学 | Shii-take product producing method by combining pressure difference puffing with microwave technology |
| CN105124547A (en) * | 2015-07-23 | 2015-12-09 | 陕西科技大学 | Method of producing mushroom product through repeated and multi-time pressure-difference puffing technology |
| CN105533526A (en) * | 2015-12-08 | 2016-05-04 | 李尚锋 | Method for processing dried fruits and vegetables |
| CN105942329A (en) * | 2016-05-23 | 2016-09-21 | 江苏爱福特科技开发有限公司 | Production process of puffed fruit-vegetable slices |
| CN106666522A (en) * | 2016-12-14 | 2017-05-17 | 重庆市农业科学院 | Dried lemon slices and processing and preserving method thereof |
| CN107333869A (en) * | 2017-07-31 | 2017-11-10 | 广西健美乐食品有限公司 | A kind of processing method of russule |
| CN109601926A (en) * | 2018-11-29 | 2019-04-12 | 沈阳农业大学 | A kind of instant crisp chip of less salt manual fermentation pickled radish and preparation method |
| CN111998617A (en) * | 2020-08-07 | 2020-11-27 | 湖南衡岳中药饮片有限公司 | Bletilla striata freeze drying method |
| CN112753751A (en) * | 2020-12-31 | 2021-05-07 | 江苏省奥谷生物科技有限公司 | Preparation method of natural dried fruit and vegetable |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104522558A (en) * | 2014-12-18 | 2015-04-22 | 中国农业科学院农产品加工研究所 | Processing method of crispy carrot strips |
| CN104719792A (en) * | 2015-03-30 | 2015-06-24 | 四川农业大学 | Preparation method of instant spicy hotpot |
| CN104757459A (en) * | 2015-04-04 | 2015-07-08 | 天津农学院 | Crisp lotus root slice and preparation method of crisp lotus root slice |
| CN104886506A (en) * | 2015-05-13 | 2015-09-09 | 湖南农业大学 | Explosion puffed purple sweet potato crisps at variable temperature and pressure difference and a preparation method thereof |
| CN105124547B (en) * | 2015-07-23 | 2018-04-06 | 陕西科技大学 | The method of repeated multiple times pressure-difference and puffing technique productions mushroom product |
| CN105053985A (en) * | 2015-07-23 | 2015-11-18 | 陕西科技大学 | Shii-take product producing method by combining pressure difference puffing with microwave technology |
| CN105124547A (en) * | 2015-07-23 | 2015-12-09 | 陕西科技大学 | Method of producing mushroom product through repeated and multi-time pressure-difference puffing technology |
| CN105533526A (en) * | 2015-12-08 | 2016-05-04 | 李尚锋 | Method for processing dried fruits and vegetables |
| CN105942329A (en) * | 2016-05-23 | 2016-09-21 | 江苏爱福特科技开发有限公司 | Production process of puffed fruit-vegetable slices |
| CN106666522A (en) * | 2016-12-14 | 2017-05-17 | 重庆市农业科学院 | Dried lemon slices and processing and preserving method thereof |
| CN107333869A (en) * | 2017-07-31 | 2017-11-10 | 广西健美乐食品有限公司 | A kind of processing method of russule |
| CN109601926A (en) * | 2018-11-29 | 2019-04-12 | 沈阳农业大学 | A kind of instant crisp chip of less salt manual fermentation pickled radish and preparation method |
| CN111998617A (en) * | 2020-08-07 | 2020-11-27 | 湖南衡岳中药饮片有限公司 | Bletilla striata freeze drying method |
| CN112753751A (en) * | 2020-12-31 | 2021-05-07 | 江苏省奥谷生物科技有限公司 | Preparation method of natural dried fruit and vegetable |
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