CN104522550A - Preparation method of quick-frozen diced apples, capable of improving quality of quick-frozen diced apples - Google Patents
Preparation method of quick-frozen diced apples, capable of improving quality of quick-frozen diced apples Download PDFInfo
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- CN104522550A CN104522550A CN201410734770.9A CN201410734770A CN104522550A CN 104522550 A CN104522550 A CN 104522550A CN 201410734770 A CN201410734770 A CN 201410734770A CN 104522550 A CN104522550 A CN 104522550A
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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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
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Abstract
The invention discloses a preparation method of quick-frozen diced apples, which is capable of improving the quality of the quick-frozen diced apples. The preparation method comprises the following steps: selecting raw materials; sorting the selected raw materials; removing peels, removing kernels, and cutting and dividing the raw materials without kernels, performing pumping treatment and color protection; performing blanching; performing cooling; performing quick-freezing; performing packaging; and performing frozen storage and the like. The preparation method disclosed by the invention has the benefits that the step of pumping treatment is added before the blanching of the traditional technology, the color protection and the pumping treatment are combined, so that color protecting liquid is quickly and uniformly permeated in the diced apples, the activity of oxidase is better restrained, and enzymatic browning is effectively avoided; and besides, the blanching time is shortened, so that the quality indexes of the hardness, the color and the like of the quick-frozen diced apples are improved.
Description
Technical field
The present invention relates to garden stuff processing field, be specifically related to a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality.
Background technology
Quick-freezing fruit vegetables is the fruit vegetable fabricated product that RECENT DEVELOPMENTS is got up, and it can keep color and the fresh state of fruits and vegetables preferably, is easy to storage, and not by the restriction in season, is a kind of instant food with development prospect.According to " allocation plan of national apple dominant area " analyses and prediction, estimate at about 3,430 ten thousand tons to China's apple total output in 2015.Wherein, high quality fruit accounts for 55% of total output, and common fruit and outer fruit such as grade account for 45%.The biggest market capacity eating apple when the time comes raw is 2,158 ten thousand tons, wherein, the domestic amount of disappearing of eating raw is 1,988 ten thousand tons, eat maximum export volume 1,700,000 tons raw, processing inspissated juice can digest 8,400,000 tons, fresh fruit, and remaining 4,320,000 tons of apples needs to digest by producing the diversification products such as dehydration chankings, quick-frozen apples, can.The quick-frozen apples fourth related in the present invention refers to the apple raw material quick freezing within the short time (≤30min) will processed below-30 DEG C, with the fastest speed by zone of maximum ice crystal formation (-1 ~-5 DEG C), product is stored with the form of inner wrapping and is circulated under the condition of-18 DEG C.Prevent product brown stain from being the difficult point of quick-frozen apples fourth process technology; traditional method solves this difficult problem by colour protecting liquid immersion and blanching; but, soak required time long, and colour protecting liquid only forms protective layer on apple fourth surface; be difficult to penetrate into institutional framework inside; need to extend the color and luster that the blanching time keeps product, but we study discovery, the blanching time is long; product hardness reduces, and affects quick-frozen apples fourth product quality.Therefore, need to find one rapid and simple, the method for the index of quality such as quick-frozen apples fourth hardness, color and luster can be improved.
Summary of the invention
Object of the present invention is exactly for above-mentioned defect of the prior art, provides a kind of quick-frozen apples fourth preparation method that effectively can solve the easy brown stain of quick-frozen apples, raising quick-frozen apples fourth quality that hardness is low.
To achieve these goals, technical scheme provided by the invention is: a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality, comprises the following steps:
1) raw material is selected: select without disease and pest, without the fresh apple of rotting;
2) by step 1) peeling after the cleaning of the fresh apple that obtains, stoning be cut into apple fourth;
3) by step 2) the apple fourth that obtains carries out evacuation processes, and carry out color retention, the medium of evacuation processes is colour protecting liquid simultaneously, apple fourth after the color retention that obtains finding time;
4) by step 3) apple fourth carries out scalding treatment after the color retention of finding time that obtains, and obtains apple fourth after blanching;
5) by step 4) apple fourth carries out cooling processing after the blanching that obtains, obtain cooling rear apple fourth;
6) by step 5) apple fourth carries out fast frozen after the cooling that obtains, obtains apple fourth after quick-frozen;
7) by step 6) apple fourth is packed after the quick-frozen that obtains, obtain packing rear apple fourth;
8) by step 7) apple fourth carries out cold storage process after the packaging that obtains, obtains finished product quick-frozen apples fourth.
Further, above-mentioned a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality, described step 1) in, raw material selects apple variety to be fresh Fuji apple, fresh YUAN SHUAI apple or fresh Qinguan apple.
Further, above-mentioned a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality, described step 2) in, apple fourth cutting specification is (1 ~ 1.5) cm × (1 ~ 1.5) cm × (1 ~ 1.5) cm.
Further, above-mentioned a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality, described step 3) in, the vacuum of evacuation processes is 0.6 ~ 0.7MPa, and the time is 10 ~ 20min.
Further, above-mentioned a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality, described step 3) in, evacuation processes colour protecting liquid is made up of water, D-araboascorbic acid sodium and sodium chloride, wherein, the mass ratio of D-araboascorbic acid sodium and water is (2 ~ 3): 1000, and the mass ratio of sodium chloride and water is (10 ~ 20): 1000, and the mass ratio of colour protecting liquid and apple fourth is 10:(10 ~ 15).
Further, above-mentioned a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality, described step 4) in, blanching temperature is 90 DEG C ~ 95 DEG C, and the blanching time is 2-4 minute.
Further, above-mentioned a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality, described step 5) in, cooling processing is that frozen water apple fourth being placed in 2 DEG C ~ 6 DEG C cools.
Further, above-mentioned a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality, described step 6) in, quick freezing temperature is-35 DEG C ~-30 DEG C, and the quick-frozen time, quick-frozen exit temperature was-20 DEG C ~-18 DEG C in order to be less than or equal to 30min.
Further, above-mentioned a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality, described step 7) in, packaging adopts aluminium foil bag or vacuum bag to pack.
Further, above-mentioned a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality, described step 8) in, refrigerated storage temperature is for being less than or equal to-18 DEG C.
Beneficial effect of the present invention is: a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality provided by the invention, has the following advantages:
1, the present invention increased evacuation processes step before the blanching of quick-frozen apples traditional handicraft, improved the penetration of colour protecting liquid, and reduced the blanching time, effectively improved color and luster and the hardness number of product, improved the quality of quick-frozen apples;
2, will protect look and evacuation processes to merge and carry out, method is simple, is easy to industrialization;
3, test shows, by evacuation processes, the hardness of quick-frozen apples all at more than 500g, E value (E value is less, and to represent color and luster brown stain degree less, namely color and luster and fresh apple color and luster more close) below 30, improve the quality of quick-frozen apples;
4, the D-araboascorbic acid sodium, sodium chloride, water etc. that use in the present invention all meet food additives standard, produce in process without harmful, noxious material.
Detailed description of the invention
Embodiment 1:
Select without disease and pest, without the fresh Fuji apple of rotting, through cleaning, peeling, after stoning, it is the little fourth of 1.5cm × 1.5cm × 1.5cm by its cutting, be 10 ︰ 10 by the mass ratio of colour protecting liquid and apple fourth, by apple fourth immerse prepare by water, D-araboascorbic acid sodium (3:1000) and sodium chloride (20:1000) form in colour protecting liquid, carry out evacuation processes 20min, vacuum 0.7MPa, then apple grunt is placed in fresh boiling water blanching 4min, the frozen water pulled out with 2 ~ 6 DEG C is cooled to rapidly central temperature less than 10 DEG C, quick freezing in the freezing tunnel of-35 DEG C (in 30min) is to-18 DEG C, pack with aluminium foil bag, preserve in-18 DEG C of freezers.
The difference of contrast experiment and embodiment 1 is: do not carry out evacuation processes, only apple fourth is soaked same time in colour protecting liquid, and other steps are identical with embodiment 1.
Embodiment 2:
Select without disease and pest, without the fresh YUAN SHUAI apple rotted, through cleaning, peeling, after stoning, it is the little fourth of 1.2cm × 1.2cm × 1.2cm by its cutting, be 10 ︰ 12 by the mass ratio of colour protecting liquid and apple fourth, by apple fourth immerse prepare by water, D-araboascorbic acid sodium (2:1000) and sodium chloride (15:1000) form in colour protecting liquid, carry out evacuation processes 15min, vacuum 0.65MPa, then apple grunt is placed in fresh boiling water blanching 3min, the frozen water pulled out with 2 ~ 6 DEG C is cooled to rapidly central temperature less than 10 DEG C, quick freezing in the freezing tunnel of-32 DEG C (in 30min) is to-18 DEG C, pack with aluminium foil bag, preserve in-18 DEG C of freezers.
The difference of contrast experiment and embodiment 2 is: do not carry out evacuation processes, only apple fourth is soaked same time in colour protecting liquid, and other steps are identical with embodiment 2.
Embodiment 3:
Select without disease and pest, without the fresh Qinguan apple rotted, through cleaning, peeling, after stoning, it is the little fourth of 1cm × 1cm × 1cm by its cutting, be 10 ︰ 15 by the mass ratio of colour protecting liquid and apple fourth, by apple fourth immerse prepare by water, D-araboascorbic acid sodium (1:1000) and sodium chloride (10:1000) form in colour protecting liquid, carry out evacuation processes 10min, vacuum 0.6MPa, then apple grunt is placed in fresh boiling water blanching 2min, the frozen water pulled out with 2 ~ 6 DEG C is cooled to rapidly central temperature less than 10 DEG C, quick freezing in the freezing tunnel of-30 DEG C (in 30min) is to-18 DEG C, pack with vacuum bag, preserve in-18 DEG C of freezers.
The difference of contrast experiment and embodiment 3 is: do not carry out evacuation processes, only apple fourth is soaked same time in colour protecting liquid, and other steps are identical with embodiment 3.
Quick-frozen apples quality preservation result is as shown in table 1.
Table 1
The above-mentioned index of quality reaches-5 DEG C of (can cut off with cutter and be as the criterion) times measure at the sample i.e. center that partly thaws.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. improve a quick-frozen apples fourth preparation method for quick-frozen apples fourth quality, it is characterized in that, comprise the following steps:
1) raw material is selected: select without disease and pest, without the fresh apple of rotting;
2) by step 1) peeling after the cleaning of the fresh apple that obtains, stoning be cut into apple fourth;
3) by step 2) the apple fourth that obtains carries out evacuation processes, and carry out color retention, the medium of evacuation processes is colour protecting liquid simultaneously, apple fourth after the color retention that obtains finding time;
4) by step 3) apple fourth carries out scalding treatment after the color retention of finding time that obtains, and obtains apple fourth after blanching;
5) by step 4) apple fourth carries out cooling processing after the blanching that obtains, obtain cooling rear apple fourth;
6) by step 5) apple fourth carries out fast frozen after the cooling that obtains, obtains apple fourth after quick-frozen;
7) by step 6) apple fourth is packed after the quick-frozen that obtains, obtain packing rear apple fourth;
8) by step 7) apple fourth carries out cold storage process after the packaging that obtains, obtains finished product quick-frozen apples fourth.
2. a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality according to claim 1, is characterized in that, described step 1) in, raw material selects apple variety to be fresh Fuji apple, fresh YUAN SHUAI apple or fresh Qinguan apple.
3. a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality according to claim 2, it is characterized in that, described step 2) in, apple fourth cutting specification is (1 ~ 1.5) cm × (1 ~ 1.5) cm × (1 ~ 1.5) cm.
4. a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality according to claim 3, is characterized in that, described step 3) in, the vacuum of evacuation processes is 0.6 ~ 0.7MPa, and the time is 10 ~ 20min.
5. a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality according to claim 4, it is characterized in that, described step 3) in, evacuation processes colour protecting liquid is made up of water, D-araboascorbic acid sodium and sodium chloride, wherein, the mass ratio of D-araboascorbic acid sodium and water is (2 ~ 3): 1000, and the mass ratio of sodium chloride and water is (10 ~ 20): 1000, and the mass ratio of colour protecting liquid and apple fourth is 10:(10 ~ 15).
6. a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality according to claim 5, is characterized in that, described step 4) in, blanching temperature is 90 DEG C ~ 95 DEG C, and the blanching time is 2-4 minute.
7. a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality according to claim 6, is characterized in that, described step 5) in, cooling processing is that frozen water apple fourth being placed in 2 DEG C ~ 6 DEG C cools.
8. a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality according to claim 7, it is characterized in that, described step 6) in, quick freezing temperature is-35 DEG C ~-30 DEG C, the quick-frozen time, quick-frozen exit temperature was-20 DEG C ~-18 DEG C in order to be less than or equal to 30min.
9. a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality according to claim 8, is characterized in that, described step 7) in, packaging adopts aluminium foil bag or vacuum bag to pack.
10. a kind of quick-frozen apples fourth preparation method improving quick-frozen apples fourth quality according to claim 9, is characterized in that, described step 8) in, refrigerated storage temperature is for being less than or equal to-18 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410734770.9A CN104522550A (en) | 2014-12-05 | 2014-12-05 | Preparation method of quick-frozen diced apples, capable of improving quality of quick-frozen diced apples |
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| CN201410734770.9A CN104522550A (en) | 2014-12-05 | 2014-12-05 | Preparation method of quick-frozen diced apples, capable of improving quality of quick-frozen diced apples |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248614A (en) * | 2015-10-09 | 2016-01-20 | 中国农业大学 | Fresh fruit dehydrating and freezing preservation method |
| CN105851946A (en) * | 2016-04-12 | 2016-08-17 | 青岛华红食品有限公司 | Production method of vacuum browning-resistant quick-frozen fruit dices |
| CN108497380A (en) * | 2018-03-29 | 2018-09-07 | 青岛永芳源食品有限公司 | A kind of production technology of quick-frozen diced carrot |
| JP2022017459A (en) * | 2018-05-11 | 2022-01-25 | 長谷川香料株式会社 | Method for producing frozen product of rosaceous fruit |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248614A (en) * | 2015-10-09 | 2016-01-20 | 中国农业大学 | Fresh fruit dehydrating and freezing preservation method |
| CN105851946A (en) * | 2016-04-12 | 2016-08-17 | 青岛华红食品有限公司 | Production method of vacuum browning-resistant quick-frozen fruit dices |
| CN108497380A (en) * | 2018-03-29 | 2018-09-07 | 青岛永芳源食品有限公司 | A kind of production technology of quick-frozen diced carrot |
| JP2022017459A (en) * | 2018-05-11 | 2022-01-25 | 長谷川香料株式会社 | Method for producing frozen product of rosaceous fruit |
| JP7250885B2 (en) | 2018-05-11 | 2023-04-03 | 長谷川香料株式会社 | Method for producing frozen Rosaceae fruit |
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Application publication date: 20150422 |