CN104207046A - FD (freeze-dried) apple producing technology - Google Patents
FD (freeze-dried) apple producing technology Download PDFInfo
- Publication number
- CN104207046A CN104207046A CN201410385421.0A CN201410385421A CN104207046A CN 104207046 A CN104207046 A CN 104207046A CN 201410385421 A CN201410385421 A CN 201410385421A CN 104207046 A CN104207046 A CN 104207046A
- Authority
- CN
- China
- Prior art keywords
- apple
- pieces
- freeze
- apples
- apple pieces
- 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.)
- Pending
Links
- 238000004140 cleaning Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 9
- 235000010724 Wisteria floribunda Nutrition 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 235000021452 apple slice Nutrition 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 239000002932 luster Substances 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 230000007547 defect Effects 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 2
- 241000220225 Malus Species 0.000 abstract description 67
- 238000002791 soaking Methods 0.000 abstract description 5
- 235000021016 apples Nutrition 0.000 abstract 5
- 238000005520 cutting process Methods 0.000 abstract 2
- 230000000249 desinfective effect Effects 0.000 abstract 2
- 208000027418 Wounds and injury Diseases 0.000 abstract 1
- 230000006378 damage Effects 0.000 abstract 1
- 208000014674 injury Diseases 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 238000007605 air drying Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 238000003915 air pollution Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003500 flue dust Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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 an FD (freeze-dried) apple producing technology which includes following steps: (1) selecting red Fuji apples which are red or light red in peel color and are free of injury and decay and soaking the red Fuji apples in clear water for 1-1.5 h; (2) disinfecting and cleaning the apples, removing peels and pits manually on a table, removing roots and peduncles from two ends of the apples, removing spot parts, decolored parts and defected parts from the apple, and soaking the apple in salt water for color protection; (3) disinfecting and cleaning the processed apple and picking residual pits, peels and impurities; (4) cutting the apples into pieces with thicknesses being 5-6 mm through a piece-cutting machine; (5) naturally draining the apple pieces until water does not drop continuously; (6) weighing the apple pieces, placing the apple pieces into dishes with a weight of 5 kg in each dish; (7) freezing the apple pieces, and placing the apple pieces into a vacuum freeze-drying oven until the content of water in the apple pieces is less than 5%; and (8) removing the apple pieces out from the oven and packaging the freeze-dried apple pieces in boxes. The method is easy to operate, is low in cost and is suitable for industrialized production. The freeze-dried apple pieces are crisp in mouthfeel and are uniform in color.
Description
Technical field
The present invention relates to fruit process technical field, be specifically related to a kind of FD apple production technique.
Background technology
Apple is rose family Maloideae Malus, deciduous tree.The fruit of apple is rich in minerals and vitamins, is a kind of fruit that people the most often eat.The people eating more apple is low more than the people not eating or eat less apple probability of catching a cold.So, there are scientist and doctor apple is called " omnibearing healthy fruit " or calls " general practitioner ".Air pollution is relatively serious, eats apple more and can improve respiratory system and PFT, and protection lung is from the impact of the dust in air and flue dust.Colloid in apple and trace element chromium can keep the stable of blood sugar, so everybody healthy snack is not only by apple, and be that all want to control the requisite fruit of people of blood sugar, and it can also reduce cholesterol effectively.Apple not only can be eaten raw, also can make apple Pu, dried apple slices, apple jam etc.
Existing dried apple slices is manufactured with hot-air seasoning, micro-wave vacuum and vacuum freeze drying.Heated-air drying power consumption is low, but apple nutrient loss is serious, apple flakes surface drying shrinkage, shape difference, yellowish.The color of micro-wave vacuum apple flakes keeps good than heated-air drying apple flakes color, but apple nutrient loss is also serious, and apple skin shape drying shrinkage, sheet shape are bad.Vacuum freeze-drying method has been widely used in obtaining high-quality dehydrating prods, and compared with other dry runs, the present product of high quality bulk of freeze-drying prods has lower bulk density, high porosity, preferably mouthfeel and local flavor and good rehydration.
Summary of the invention
The object of this invention is to provide a kind of FD apple production technique, improve apple and adopt aft-loaded airfoil utilization.
The present invention is by the following technical solutions:
A kind of FD apple production technique, comprises the steps:
Step one, selection crust color and luster redness or ruddy red fuji apple, without damaging, without rotting, putting into immersion 1 ~ 1.5h in clear water, sterilizing afterwards, clean;
Apple after step 2, sterilization cleaning is placed in desktop enterprising pedestrian's work peeling stoning, repaiies root and the base of a fruit at apple two ends, repaiies deblurring, variable color, defect; Protect look with saline sook apple simultaneously;
Step 3, the apple sterilization by after finishing, cleaning, pick out residual core, skin, impurity;
Step 4, with dicer by apple slice, thickness is 5 ~ 6mm; Natural draining drips to discontinuous afterwards;
Step 5, weigh, row dish, often coil 5kg, freezing, enter vacuum freeze drying stove to apple slice water content below 5%, vanning of coming out of the stove afterwards.
Brine strength described in step 2 is 2 ~ 4wt%.
Beneficial effect of the present invention: the inventive method is simple, easy to operate, and cost is low, is applicable to suitability for industrialized production.Apple dry plate crispy in taste prepared by the present invention, color and luster is unified.
Detailed description of the invention
Below in conjunction with embodiment the present invention done and further explain.Following embodiment does not limit the present invention in any form, the technical scheme that the mode that all employings are equal to replacement or equivalent transformation obtains, and is all among protection scope of the present invention.
A kind of FD apple production technique, comprises the steps:
Step one, selection crust color and luster redness or ruddy red fuji apple, without damaging, without rotting, putting into immersion 1 ~ 1.5h in clear water, sterilizing afterwards, clean;
Apple after step 2, sterilization cleaning is placed in desktop enterprising pedestrian's work peeling stoning, repaiies root and the base of a fruit at apple two ends, repaiies deblurring, variable color, defect; Protect look with the saline sook apple that concentration is 2 ~ 4wt% simultaneously;
Step 3, the apple sterilization by after finishing, cleaning, pick out residual core, skin, impurity;
Step 4, with dicer by apple slice, thickness is 5 ~ 6mm; Natural draining drips to discontinuous afterwards;
Step 5, weigh, row dish, often coil 5kg, freezing, enter vacuum freeze drying stove to apple slice water content below 5%, vanning of coming out of the stove afterwards.
Embodiment 1
1, crust color and luster redness or ruddy red fuji apple is selected, without damaging, without rotting, putting in clear water and soaking 1h, sterilizing afterwards, cleaning;
2, the apple after sterilization cleaning is placed in desktop enterprising pedestrian's work peeling stoning, repaiies root and the base of a fruit at apple two ends, repaiies deblurring, variable color, defect; Protect look with the saline sook apple that concentration is 2wt% simultaneously;
3, by the apple sterilization after finishing, cleaning, residual core, skin, impurity is picked out;
4, with dicer by apple slice, thickness is 5mm; Natural draining drips to discontinuous afterwards;
5, weigh, row dish, often coil 5kg, freezing, enter vacuum freeze drying stove to apple slice water content below 5%, vanning of coming out of the stove afterwards.
Embodiment 2
1, crust color and luster redness or ruddy red fuji apple is selected, without damaging, without rotting, putting in clear water and soaking 1.5h, sterilizing afterwards, cleaning;
2, the apple after sterilization cleaning is placed in desktop enterprising pedestrian's work peeling stoning, repaiies root and the base of a fruit at apple two ends, repaiies deblurring, variable color, defect; Protect look with the saline sook apple that concentration is 4wt% simultaneously;
3, by the apple sterilization after finishing, cleaning, residual core, skin, impurity is picked out;
4, with dicer by apple slice, thickness is 6mm; Natural draining drips to discontinuous afterwards;
5, weigh, row dish, often coil 5kg, freezing, enter vacuum freeze drying stove to apple slice water content below 5%, vanning of coming out of the stove afterwards.
Embodiment 3
1, crust color and luster redness or ruddy red fuji apple is selected, without damaging, without rotting, putting in clear water and soaking 1.2h, sterilizing afterwards, cleaning;
2, the apple after sterilization cleaning is placed in desktop enterprising pedestrian's work peeling stoning, repaiies root and the base of a fruit at apple two ends, repaiies deblurring, variable color, defect; Protect look with the saline sook apple that concentration is 3wt% simultaneously;
3, by the apple sterilization after finishing, cleaning, residual core, skin, impurity is picked out;
4, with dicer by apple slice, thickness is 5.5mm; Natural draining drips to discontinuous afterwards;
5, weigh, row dish, often coil 5kg, freezing, enter vacuum freeze drying stove to apple slice water content below 5%, vanning of coming out of the stove afterwards.
Claims (2)
1. a FD apple production technique, is characterized in that, comprises the steps:
Step one, selection crust color and luster redness or ruddy red fuji apple, without damaging, without rotting, putting into immersion 1 ~ 1.5h in clear water, sterilizing afterwards, clean;
Apple after step 2, sterilization cleaning is placed in desktop enterprising pedestrian's work peeling stoning, repaiies root and the base of a fruit at apple two ends, repaiies deblurring, variable color, defect; Protect look with saline sook apple simultaneously;
Step 3, the apple sterilization by after finishing, cleaning, pick out residual core, skin, impurity;
Step 4, with dicer by apple slice, thickness is 5 ~ 6mm; Natural draining drips to discontinuous afterwards;
Step 5, weigh, row dish, often coil 5kg, freezing, enter vacuum freeze drying stove to apple slice water content below 5%, vanning of coming out of the stove afterwards.
2. FD apple production technique according to claim 1, is characterized in that, brine strength described in step 2 is 2 ~ 4wt%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410385421.0A CN104207046A (en) | 2014-08-06 | 2014-08-06 | FD (freeze-dried) apple producing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410385421.0A CN104207046A (en) | 2014-08-06 | 2014-08-06 | FD (freeze-dried) apple producing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207046A true CN104207046A (en) | 2014-12-17 |
Family
ID=52089258
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410385421.0A Pending CN104207046A (en) | 2014-08-06 | 2014-08-06 | FD (freeze-dried) apple producing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207046A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279863A (en) * | 2017-08-18 | 2017-10-24 | 小金县兴隆农副产品开发有限责任公司 | A kind of apple ring processing method |
| CN109198506A (en) * | 2018-09-11 | 2019-01-15 | 上海佳农唯甜食品科技有限公司 | The preparation method of fruit slice |
| CN110463939A (en) * | 2019-08-29 | 2019-11-19 | 河北考力森生物科技有限公司 | A kind of oligopeptide apple products |
-
2014
- 2014-08-06 CN CN201410385421.0A patent/CN104207046A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279863A (en) * | 2017-08-18 | 2017-10-24 | 小金县兴隆农副产品开发有限责任公司 | A kind of apple ring processing method |
| CN109198506A (en) * | 2018-09-11 | 2019-01-15 | 上海佳农唯甜食品科技有限公司 | The preparation method of fruit slice |
| CN110463939A (en) * | 2019-08-29 | 2019-11-19 | 河北考力森生物科技有限公司 | A kind of oligopeptide apple products |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141217 |