CN104305053A - 一种冻干杨梅脆 - Google Patents

一种冻干杨梅脆 Download PDF

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Publication number
CN104305053A
CN104305053A CN201410610919.2A CN201410610919A CN104305053A CN 104305053 A CN104305053 A CN 104305053A CN 201410610919 A CN201410610919 A CN 201410610919A CN 104305053 A CN104305053 A CN 104305053A
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waxberries
red bayberry
crisp
drying
temperature
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王继明
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    • 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
    • A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
    • 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
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

一种冻干杨梅脆，所述的杨梅脆是将杨梅鲜果清洗之后用超高温常压蒸汽瞬时灭菌方法快速有效杀死杨梅内外部微生物，达到灭菌作用，再浸渍糖液形成一层保护膜，有效解决外界微生物对杨梅的二次污染及成品易碎的问题。浸泡后的杨梅急速冷却冻结，再进行真空冷冻干燥，采用低工作压力（50—80Pa），较低升华温度（50℃—60℃）进行升华干燥，在冻结状态下进行干燥，冰晶快速升华，缩短了升华干燥时间，采用适当的解吸温度（40℃—50℃）即缩短了解吸干燥时间，又不影响杨梅，制成杨梅脆。密封保存的杨梅脆原有色泽、形状、风味而且营养成份基本不变、保质期长，能在各个季节食用。

Description

一种冻干杨梅脆
技术领域
本发明涉及农产品加工领域。
背景技术
杨梅是果中珍品，酸甜可口、味道鲜美、营养丰富，但是不同于苹果、梨等相对较容易保藏的水果，杨梅由于含水量大，保鲜期很短，且保藏不易，目前采摘之后通常只能快速销售，否则只能腐烂废弃。这样杨梅的销售时间以及销售距离都受到限制，也不利于杨梅种植业的发展，因此有必要对杨梅进一步深加工，进而提高果农和杨梅业者的收入。
发明内容
本发明的目的在于提供一种真空冷冻干燥杨梅脆的制备方法，以解决现有技术中存在的上述问题。
  本发明的技术方案如下：
（1）    杨梅预处理：将杨梅去蒂后洗净，用盐水浸泡20—30分钟，去除隐匿于杨梅果肉中的寄生虫。
（2）    杨梅通入温度120—125℃的蒸汽，作用时间100秒，物料中心温度≥75℃。
（3）    冷却至室温。
（4）    配置混合浸液，该混合浸液中含质量比0.1%—0.4%的魔芋葡甘聚糖以及25%—35%的白砂糖，浸泡杨梅，时间30—40秒。
（5）    将杨梅急速冻结，冷冻温度为零下20℃－零下25℃，冷冻时间为10—60分钟，铺盘厚度2—4厘米。
（6）    进行真空冷冻干燥，参数范围：真空度为50—80Pa,，冷阱温度为零下30℃—零下40℃，升华温度50℃，时间8—10小时，解吸干燥过程真空度为40—50Pa,干燥温度为50℃，时间5—8小时。
（7）    密封包装。
杨梅含水份高，用超高温常压蒸汽瞬时灭菌方法能快速有效杀死杨梅内外部微生物，达到灭菌作用，浸渍糖液的杨梅能在表面形成一层保护膜，能有效解决外界微生物对杨梅的二次污染及成品易碎的问题。浸泡后的杨梅急速冷却冻结，再进行真空冷冻干燥，采用低工作压力（50—80Pa），较低升华温度（50℃—60℃）进行升华干燥，在冻结状态下进行干燥，冰晶快速升华，缩短了升华干燥时间，采用适当的解吸温度（40℃—50℃）即缩短了解吸干燥时间，又不影响杨梅，制成的杨梅脆保持了杨梅原有色泽、形状、风味而且营养成份基本不变。
具体实施方案
杨梅预处理：将杨梅去蒂后洗净，用盐水浸泡20—30分钟，去除隐匿于杨梅果肉中的寄生虫。杨梅通入温度120—125℃的蒸汽，作用时间100秒，物料中心温度≥75℃。冷却至室温。配置混合浸液，该混合浸液中含质量比0.1%—0.4%的魔芋葡甘聚糖以及25%—35%的白砂糖，浸泡杨梅，时间30—40秒。将杨梅急速冻结，冷冻温度为零下20℃－零下25℃，冷冻时间为10—14分钟，铺盘厚度2—4厘米。进行真空冷冻干燥，参数范围：真空度为50—80Pa,，冷阱温度为零下30℃—零下40℃，升华温度50℃，时间8—10小时，解吸干燥过程真空度为40—50Pa,干燥温度为50℃，时间5—8小时。最后密封包装。此方法生产出来的杨梅脆制品保持了杨梅原有的色泽、形状与风味，而且食用方便简单、保质期长，能在各个季节食用。

Claims (1)

1.一种冻干杨梅脆，主要特征有：用超高温常压蒸汽瞬时灭菌方法能快速有效杀死杨梅内外部微生物，达到灭菌作用，浸渍糖液的杨梅能在表面形成一层保护膜，能有效解决外界微生物对杨梅的二次污染及成品易碎的问题，浸泡后的杨梅急速冷却冻结，再进行真空冷冻干燥，采用低工作压力（50—80Pa），较低升华温度（50℃—60℃）进行升华干燥，在冻结状态下进行干燥，冰晶快速升华，缩短了升华干燥时间，采用适当的解吸温度（40℃—50℃）即缩短了解吸干燥时间，又不影响杨梅，制得的杨梅脆保持了杨梅原有色泽、形状、风味而且营养成份基本不变，最后成品密封包装。
CN201410610919.2A 2014-11-04 2014-11-04 一种冻干杨梅脆 Pending CN104305053A (zh)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767139A (zh) * 2016-01-11 2016-07-20 王继明 冻干茯苓制品
CN108713618A (zh) * 2018-05-03 2018-10-30 桂林漓峰医药用品有限责任公司 一种降酸甜茶
CN109042839A (zh) * 2018-06-26 2018-12-21 常熟求是科技有限公司 一种二次柔和冷冻干燥制备冻干杨梅的方法
CN110169551A (zh) * 2019-06-25 2019-08-27 福建利众诚食品有限公司 一种冻干水果溶豆及其制作方法

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767139A (zh) * 2016-01-11 2016-07-20 王继明 冻干茯苓制品
CN108713618A (zh) * 2018-05-03 2018-10-30 桂林漓峰医药用品有限责任公司 一种降酸甜茶
CN109042839A (zh) * 2018-06-26 2018-12-21 常熟求是科技有限公司 一种二次柔和冷冻干燥制备冻干杨梅的方法
CN110169551A (zh) * 2019-06-25 2019-08-27 福建利众诚食品有限公司 一种冻干水果溶豆及其制作方法

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Application publication date: 20150128