CN103976303B - A kind of method that freezing chitosan moment overlay film color protection technology prepares the sweet crispy slice of Fructus Citri Limoniae - Google Patents
A kind of method that freezing chitosan moment overlay film color protection technology prepares the sweet crispy slice of Fructus Citri Limoniae Download PDFInfo
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- CN103976303B CN103976303B CN201410203942.XA CN201410203942A CN103976303B CN 103976303 B CN103976303 B CN 103976303B CN 201410203942 A CN201410203942 A CN 201410203942A CN 103976303 B CN103976303 B CN 103976303B
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- fructus citri
- citri limoniae
- chitosan
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- fresh fruit
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- 229920001661 Chitosan Polymers 0.000 title claims abstract description 12
- 238000007710 freezing Methods 0.000 title claims abstract description 12
- 230000008014 freezing Effects 0.000 title claims abstract description 12
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims abstract description 9
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 16
- 239000000834 fixative Substances 0.000 claims abstract description 13
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 4
- 238000004108 freeze drying Methods 0.000 claims abstract description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000000645 desinfectant Substances 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- 235000010357 aspartame Nutrition 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
- 108010011485 Aspartame Proteins 0.000 claims description 4
- 239000000605 aspartame Substances 0.000 claims description 4
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 4
- 229960003438 aspartame Drugs 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 3
- 235000013824 polyphenols Nutrition 0.000 claims description 3
- 239000008223 sterile water Substances 0.000 claims description 3
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 229960002160 maltose Drugs 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 4
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- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
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- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 description 3
- XXLFLUJXWKXUGS-UHFFFAOYSA-N 6-methoxyquinoline-4-carboxylic acid Chemical compound N1=CC=C(C(O)=O)C2=CC(OC)=CC=C21 XXLFLUJXWKXUGS-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- 208000006770 Ascorbic Acid Deficiency Diseases 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229960000956 coumarin Drugs 0.000 description 1
- 235000001671 coumarin Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of method that freezing chitosan moment overlay film color protection technology prepares the sweet crispy slice of Fructus Citri Limoniae, relate to field of intensive processing of fruits and vegetables.The present invention is that vacuum rushes nitrogen pack by Fructus Citri Limoniae fresh fruit sterilization, section, overlay film color fixative, lyophilization.Cost of the present invention is relatively low, and product quality is high, and nutritive loss is few, and product color is the most consistent with Fructus Citri Limoniae fresh fruit sheet color and luster, substantially masks the acid of lemon tablet, bitterness, and Consumers' Acceptance is high.
Description
Technical field
The present invention relates to field of intensive processing of fruits and vegetables, a kind of method that freezing chitosan moment overlay film color protection technology prepares the sweet crispy slice of Fructus Citri Limoniae.
Background technology
Fructus Citri Limoniae has abundant nutritive value and valuable medical value.It is rich in vitamin C, calcium, phosphorus, ferrum, vitamin B1, vitamin B2Deng nutrient, simultaneously possibly together with nicotinic acid quininic acid, citrin, rutin, citric acid, malic acid, Hesperidin, naringin, coumarin isoreactivity material.Can be used for treating vitamin C deficiency, can strengthen blood vessel elasticity and toughness, diuresis also alleviates rheumatism and intestinal tract disease, can prevent and treat hypertension and myocardial infarction, and it also has the effect of anti-inflammation simultaneously.
Although it has the using value of preciousness, but the intensive processing level of Fructus Citri Limoniae series of products is the highest at present, and lemon dryslice often occurs the problems such as brown stain, sour in the mouth is bitter, aesthetic quality is poor, nutritive loss is serious in the course of processing.
Summary of the invention
The technical problem to be solved is for prior art problem present in the lemon dryslice production and processing, it is provided that a kind of method that freezing chitosan moment overlay film color protection technology prepares the sweet crispy slice of Fructus Citri Limoniae.
Technical scheme is as follows:
A kind of method that freezing chitosan moment overlay film color protection technology prepares the sweet crispy slice of Fructus Citri Limoniae, its step is as follows:
(1) with the liquor natrii hypochloritis that concentration is 80 ppm-120 ppm as disinfectant solution, take Fructus Citri Limoniae fresh fruit and be totally submerged 2-3 min in disinfectant solution, then with sterile water wash Fructus Citri Limoniae fresh fruit 3-5 time；
(2) the Fructus Citri Limoniae fresh fruit after aseptically cleaning is cut into the thin slice of 2-3 mm；
(3) lemon tablet in (2) is processed 4-6 h at subzero 60-70 DEG C；The most at once lemon tablet is immersed in treatment fluid, process 3-5s；Containing aspartame, xylitol, maltose alcohol, chitosan and colour fixative in treatment fluid, wherein, colour fixative composition includes water, calcium chloride, citric acid, Cys and tea polyphenols, its mass ratio is 9670:100:195:30:5, aspartame is the 0.1%-0.2% of colour fixative quality, xylitol is the 1%-3% of colour fixative quality, and maltose alcohol is the 3%-5% of colour fixative quality, and chitosan is the 1%-2% of colour fixative quality；
(4) lemon tablet after processing in (3) puts into freezing 0.5-1 h at subzero 60-70 DEG C；Put it into the most rapidly in freezer dryer and be dried, lyophilizing pressure 80-150 Pa, temperature of heating plate 40-60 DEG C, freeze-drying time 8-12 h；Finally lemon tablet is carried out vacuum nitrogen pack, prepare the sweet crispy slice of Fructus Citri Limoniae.
Cost of the present invention is relatively low, and product quality is high, and nutritive loss is few, and product color is the most consistent with Fructus Citri Limoniae fresh fruit sheet color and luster, substantially masks the acid of lemon tablet, bitterness, and Consumers' Acceptance is high.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment
Accurately weigh the sodium hypochlorite of 0. 1g with analytical balance, be dissolved in 1000 ml distilled water and make disinfectant solution；Take about three Fructus Citri Limoniae fresh fruits of 400 g and be totally submerged 3 min in disinfectant solution；Take out Fructus Citri Limoniae fresh fruit sterile water wash 3 times after sterilizing；In sterilizing room, Fructus Citri Limoniae fresh fruit is cut into the thin slice of 3 mm with the fruit knife after sterilizing and chopping board；Put into freezing 4 h of ultra cold storage freezer of subzero 60 DEG C；Treatment fluid preparation is carried out: measure the sterilized water of 967 ml in beaker with graduated cylinder in cooling time gap, add 10 g calcium chloride, 19.5 g citric acid, the Cys of 3 g and the tea polyphenols mixing of 0.5 g, the chitosan stirring adding 15 g makes it be completely dissolved, add 1.2 g aspartames, xylitol 10 g, maltose alcohol 30 g afterwards；Gripping to put into by the lemon tablet tweezers after freezing 4 h and soak 5 s in treatment fluid and take out rapidly, the ultra cold storage freezer putting back to subzero 60 DEG C continues freezing 1 h；Lemon tablet is put into rapidly freezer dryer, and vacuum keeps 100 pa, temperature of heating plate 50 DEG C, takes out lemon tablet after lyophilizing 12 h；Lemon tablet is carried out vacuum nitrogen pack, prepares the sweet crispy slice of Fructus Citri Limoniae.
It should be appreciated that for those of ordinary skills, can be improved according to the above description or be converted, and all these modifications and variations all should be belonged to the protection domain of claims of the present invention.
Claims (1)
1. the method that freezing chitosan moment overlay film color protection technology prepares the sweet crispy slice of Fructus Citri Limoniae, is characterized in that, its step is as follows:
(1) with the liquor natrii hypochloritis that concentration is 80 ppm-120 ppm as disinfectant solution, take Fructus Citri Limoniae fresh fruit and be totally submerged 2-3 min in disinfectant solution, then with sterile water wash Fructus Citri Limoniae fresh fruit 3-5 time；
(2) the Fructus Citri Limoniae fresh fruit after aseptically cleaning is cut into the thin slice of 2-3 mm；
(3) lemon tablet in (2) is processed 4-6 h at subzero 60-70 DEG C；The most at once lemon tablet is immersed in treatment fluid, process 3-5s；Containing aspartame, xylitol, maltose alcohol, chitosan and colour fixative in treatment fluid, wherein, colour fixative composition includes water, calcium chloride, citric acid, Cys and tea polyphenols, its mass ratio is 9670:100:195:30:5, aspartame is the 0.1%-0.2% of colour fixative quality, xylitol is the 1%-3% of colour fixative quality, and maltose alcohol is the 3%-5% of colour fixative quality, and chitosan is the 1%-2% of colour fixative quality；
(4) lemon tablet after processing in (3) puts into freezing 0.5-1 h at subzero 60-70 DEG C；Put it into the most rapidly in freezer dryer and be dried, lyophilizing pressure 80-150 Pa, temperature of heating plate 40-60 DEG C, freeze-drying time 8-12 h；Finally lemon tablet is carried out vacuum nitrogen pack, prepare the sweet crispy slice of Fructus Citri Limoniae.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410203942.XA CN103976303B (en) | 2014-05-15 | 2014-05-15 | A kind of method that freezing chitosan moment overlay film color protection technology prepares the sweet crispy slice of Fructus Citri Limoniae |
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| CN201410203942.XA CN103976303B (en) | 2014-05-15 | 2014-05-15 | A kind of method that freezing chitosan moment overlay film color protection technology prepares the sweet crispy slice of Fructus Citri Limoniae |
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| Publication Number | Publication Date |
|---|---|
| CN103976303A CN103976303A (en) | 2014-08-13 |
| CN103976303B true CN103976303B (en) | 2016-08-17 |
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| CN106343006A (en) * | 2016-08-02 | 2017-01-25 | 漳州职业技术学院 | Freeze-dried lemon slice making technology |
| CN107969493A (en) * | 2017-12-11 | 2018-05-01 | 福建农林大学 | A kind of processing method of quick-frozen chinquapin |
| CN112568395B (en) * | 2020-12-04 | 2022-04-08 | 中国农业科学院农产品加工研究所 | Method for improving texture and color of vacuum freeze-dried recombined apple crisp chips |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138358A (en) * | 2007-10-19 | 2008-03-12 | 海通食品集团股份有限公司 | Method for preparing recuperation fruit vegetables crisp slices through vacuum refrigeration, drying and dipping treatment |
| CN102406161A (en) * | 2011-11-28 | 2012-04-11 | 南京财经大学 | Method for producing instant straw mushroom chips by adopting vacuum low-temperature dehydration technology |
| CN102550989A (en) * | 2012-02-09 | 2012-07-11 | 李英姬 | Method for preparing crispy sliced apple pears |
| CN103783429A (en) * | 2014-01-16 | 2014-05-14 | 天益食品（徐州）有限公司 | Burdock crisp chips |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110125367A (en) * | 2010-05-13 | 2011-11-21 | (주)다손 | Method for producing environment-friendly apple chip and environment-friendly apple chip produced by the same |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138358A (en) * | 2007-10-19 | 2008-03-12 | 海通食品集团股份有限公司 | Method for preparing recuperation fruit vegetables crisp slices through vacuum refrigeration, drying and dipping treatment |
| CN102406161A (en) * | 2011-11-28 | 2012-04-11 | 南京财经大学 | Method for producing instant straw mushroom chips by adopting vacuum low-temperature dehydration technology |
| CN102550989A (en) * | 2012-02-09 | 2012-07-11 | 李英姬 | Method for preparing crispy sliced apple pears |
| CN103783429A (en) * | 2014-01-16 | 2014-05-14 | 天益食品（徐州）有限公司 | Burdock crisp chips |
Non-Patent Citations (1)
| Title |
|---|
| 我国果蔬脆片加工产业的发展概况和对策;叶其蓝;《食品工业科技》;20081231;第29卷(第7期);第300-303页 * |
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| CN103976303A (en) | 2014-08-13 |
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