CN105166019A - Method for processing longan through vacuum freeze drying - Google Patents
Method for processing longan through vacuum freeze drying Download PDFInfo
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- CN105166019A CN105166019A CN201510629516.7A CN201510629516A CN105166019A CN 105166019 A CN105166019 A CN 105166019A CN 201510629516 A CN201510629516 A CN 201510629516A CN 105166019 A CN105166019 A CN 105166019A
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- longan
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- percent concentration
- freeze drying
- tea polyphenols
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Abstract
The invention provides a method for processing longan through vacuum freeze drying. The method includes the steps that firstly, fresh longan is cleaned and then denucleated and peeled, and longan pulp is subjected to color protection for 3-7 min in color fixative, then washed with clear water, drained, and then subjected to pre-freezing, vacuum freeze drying and nitrogen inflating packaging, where the color fixative is a water solution blended from tea polyphenol and cysteine, the mass percent concentration of tea polyphenol ranges from 1.0% to 1.5%, and the mass percent concentration of cysteine is 0.06-0.20 time that of tea polyphenol. Nutritional ingredients and active substances of the longan can be reserved in obtained dried longan, the taste is crispy, the flavor is rich and special, and eating is convenient.
Description
Technical field
The present invention relates to the method for a kind of vacuum freeze drying processing longan, belong to fruit process technical field.
Background technology
It is CN104621491A that State Intellectual Property Office discloses publication number on May 20th, 2015, denomination of invention is a kind of patent document of preparation method of dried longan, patent document is raw material by fresh longan, comprise and select materials, cut grain, immersion, cross and shake, just roast, roast again, cut the base of a fruit, packaging, belong to fruit field of storage, this invention makes simple, can extend longan storage period, reduce the loss of nutritional labeling, ensure that taste is constant.
It is CN104605010A that State Intellectual Property Office discloses publication number on May 13rd, 2015, denomination of invention is a kind of patent document of production method of dried longan, patent document said method comprising the steps of: 1) select fresh longan, and longan surface clear water is cleaned; 2) by clean longan tiling put into bamboo basket, tan by the sun under being placed in sunlight, fifty percent dry after dry with roasting stove again; 3) longan dry is very likely used for peelling off shell, takes off pulp; 4) use laminated layer method, every 5-6 sheet pulp is stacked, for being pressed into fritter; 5) dried longan folded is put into barn, dry; 6) dried longan be baked carries out fresh-keeping, sterilization, packed.
Longan, another name longan, intelligence development, belong to Sapindaceae Euphoria plant, containing higher protein, vitamin and mineral matter.It is sharp and clear, fresh and sweet that longan is eaten raw, and the arillus longan drying or dry is Chinese medicine traditional simply, and modern medicine study shows, arillus longan have significantly anti-ageing, improve immunity, anticancer effect.But longan not storage tolerance, should fast freight marketing fresh, long-term transport and storage can affect the edible quality of longan, easily scratch and blackening in transportation, can old and feeble, yellow so that putrid and deteriorated under higher temperature.The converted products of current longan mainly contains edible fresh longan, longan juice, longan powder, dried longan etc.From the patent document of published processing dried longan, tradition longan making method of dried is only confined to conventional tanning by the sun and cure, and the pretreatment such as look are not protected to longan, cause the preparation technology of dried longan loaded down with trivial details, the nutrition of longan and local flavor run off serious, there is obvious brown stain in color and luster, and does not pay close attention to the problem of dried longan fragility.Therefore, the present invention is directed to the problems referred to above, provide a kind of vacuum freezing-drying preparation method thereof of dried longan, the dried longan made retains original flavour nutrient and color and luster to greatest extent, also extends the storage period of longan simultaneously.Adopt Vacuum Freezing & Drying Technology to prepare dried longan and can retain the original local flavor of longan and nutritional labeling to greatest extent, dried longan goods are more suitable for long-distance transport and preserve for a long time, can solve the problem that longan not easily preserves preferably.Therefore vacuum freeze drying is prepared dried longan and is had good exploitation prospect.
Through retrieval and investigation, also do not find that vacuum freeze drying combination is protected look and carried out processing the method preparing dried longan, and above-mentioned technical scheme is different from technical scheme of the present invention.
Summary of the invention
For above-mentioned Problems existing, the method of a kind of vacuum freeze drying processing longan provided by the invention, the method effectively can avoid browning, and the dried longan simultaneously made is on the original flavour nutrient of reservation and color and luster basis, especially can improve fragility, ensure crispy in taste.
Tea Polyphenols has significant antioxidation activity, and scavenging capacity oxygen radical ability is comparatively strong, adds Tea Polyphenols effectively can improve the biologically active of product by Restrain browning simultaneously in dried longan goods; The cysteine of food-grade is good color stabilizer, can form insoluble mercaptides with metal ion, and the ascorbic acid in dried longan goods can be prevented after interpolation to be destroyed, and has anti-oxidation and ability that is Restrain browning; The aqueous solution of Tea Polyphenols and cysteine mixture better can play both cooperative effects as color stabilizer, can play and good prevent brown stain and spoiled effect, reduce ascorbic loss in dried product, make the dried longan of preparation can retain original flavour nutrient and color and luster to greatest extent, taste is abundant unique, and has unique biologically active.In addition, inventor finds, in color stabilizer, when the mass percent concentration of Tea Polyphenols and cysteine is in a specific scope, not only effectively can avoid browning, the dried longan made can retain original flavour nutrient and color and luster, and the fragility of the dried longan finally processed is significantly improved, and outside this scope, no matter how subsequent treatment adjusts, the fragility of the dried longan finally processed is all not satisfactory.
Based on above-mentioned, the technical solution adopted in the present invention is: a kind of method of vacuum freeze drying processing longan, the method is first by stoning peeling after fresh longan cleaning, arillus longan protects look 3 ~ 7min in color stabilizer, then rinse with clear water, drain away the water, pack finally by pre-freeze, vacuum freeze drying, inflated with nitrogen; Color stabilizer is the aqueous solution of Tea Polyphenols and cysteine mixture, and wherein, the mass percent concentration of Tea Polyphenols is 1.0 ~ 1.5%, and the mass percent concentration of cysteine is 0.06 ~ 0.20 times of the mass percent concentration of Tea Polyphenols.
In the present invention, Tea Polyphenols in color stabilizer and the mass percent concentration of cysteine are in above-mentioned scope, the fragility of the dried longan finally processed is significantly improved, and preferably, the mass percent concentration of Tea Polyphenols is 1.2 ~ 1.5%, the mass percent concentration of cysteine is 0.1 ~ 0.15 times of the mass percent concentration of Tea Polyphenols, and more preferably, the mass percent concentration of Tea Polyphenols is 1.4 ~ 1.5%, and the mass percent concentration of cysteine is 0.11 ~ 0.13 times of the mass percent concentration of Tea Polyphenols.
In above-mentioned, draining away the water is carry out at freezer, and it is clean that object is to make the quick drop of the moisture on arillus longan surface, slows down the oxidation rate in draining process simultaneously.
In above-mentioned, arillus longan is sabot in freezer, pre-freezing temperature-20 ~-30 DEG C, pre-freeze time 3 ~ 5h.In freezer, sabot not only slow down the oxidation rate of longan in normal temperature draining process, and reduces refrigeration cost being connected with next procedure in early stage.
In above-mentioned, the vacuum of vacuum freeze drying keeps 10 ~ 15Pa, and baking temperature is-20 ~-30 DEG C, and the moisture content being dried to arillus longan is 4 ~ 6%.
The beneficial effect that the present invention has:
Adopt technique scheme, obtained dried longan both can retain flavour nutrient and the color and luster of fresh longan, improved fragility, crispy in taste, taste is abundant unique, instant, meet again the demand of people to dried longan goods simultaneously, therefore there is good exploitation prospect.The dried longan simultaneously utilizing the method to make can retain original flavour nutrient and color and luster, crispy in taste to greatest extent, and taste is abundant unique, instant.Also the range of work and the storage time of longan have been expanded simultaneously.
Detailed description of the invention
Embodiment 1:
By stoning peeling after fresh longan cleaning, arillus longan protects look 5min in color stabilizer, and clear water rinses arillus longan, puts into freezer and drains away the water, by the arillus longan sabot in freezer drained away the water, and pre-freezing temperature-25 DEG C, pre-freeze time 4h.After freezing end, fruit is put into freeze dryer and carry out vacuum freeze drying, vacuum is 10Pa, and baking temperature is-25 DEG C, and the moisture content being dried to product is 5%, takes out product and inflated with nitrogen packaging.
Color stabilizer is the aqueous solution of Tea Polyphenols and cysteine mixture, and wherein, the mass percent concentration of Tea Polyphenols is 1.0%, and the mass percent concentration of cysteine is 0.06 times of the mass percent concentration of Tea Polyphenols.
Embodiment 2:
Difference from Example 1 is, in color stabilizer, the mass percent concentration of Tea Polyphenols is 1.5%, and the mass percent concentration of cysteine is 0.2 times of the mass percent concentration of Tea Polyphenols.
Embodiment 3:
Difference from Example 1 is, in color stabilizer, the mass percent concentration of Tea Polyphenols is 1.0%, and the mass percent concentration of cysteine is 0.2 times of the mass percent concentration of Tea Polyphenols.
Embodiment 4:
Difference from Example 1 is, in color stabilizer, the mass percent concentration of Tea Polyphenols is 1.5%, and the mass percent concentration of cysteine is 0.06 times of the mass percent concentration of Tea Polyphenols.
Embodiment 5:
Difference from Example 1 is, in color stabilizer, the mass percent concentration of Tea Polyphenols is 1.25%, and the mass percent concentration of cysteine is 0.125 times of the mass percent concentration of Tea Polyphenols.
Embodiment 6:
Difference from Example 1 is, in color stabilizer, the mass percent concentration of Tea Polyphenols is 1.45%, and the mass percent concentration of cysteine is 0.12 times of the mass percent concentration of Tea Polyphenols.
The above is the preferred embodiment of the present invention; certainly the interest field of the present invention can not be limited with this; should be understood that; for those skilled in the art; technical scheme of the present invention is modified or equivalent replacement, do not depart from the protection domain of technical solution of the present invention.
Claims (5)
1. a method for vacuum freeze drying processing longan, is characterized in that, the method is first by stoning peeling after fresh longan cleaning, arillus longan protects look 3 ~ 7min in color stabilizer, then rinse with clear water, drain away the water, pack finally by pre-freeze, vacuum freeze drying, inflated with nitrogen; Color stabilizer is the aqueous solution of Tea Polyphenols and cysteine mixture, and wherein, the mass percent concentration of Tea Polyphenols is 1.0 ~ 1.5%, and the mass percent concentration of cysteine is 0.06 ~ 0.20 times of the mass percent concentration of Tea Polyphenols.
2. the method for vacuum freeze drying processing longan according to claim 1, it is characterized in that, the mass percent concentration of Tea Polyphenols is 1.2 ~ 1.5%, and the mass percent concentration of cysteine is 0.1 ~ 0.15 times of the mass percent concentration of Tea Polyphenols.
3. the method for vacuum freeze drying processing longan according to claim 2, it is characterized in that, the mass percent concentration of Tea Polyphenols is 1.4 ~ 1.5%, and the mass percent concentration of cysteine is 0.11 ~ 0.13 times of the mass percent concentration of Tea Polyphenols.
4. the method for vacuum freeze drying processing longan according to claim 1, it is characterized in that, pre-freezing temperature is-20 ~-30 DEG C, pre-freeze time 3 ~ 5h.
5. the method for vacuum freeze drying processing longan according to claim 1, it is characterized in that, the vacuum of vacuum freeze drying keeps 10 ~ 15Pa, and baking temperature is-20 ~-30 DEG C, and the moisture content being dried to arillus longan is 4 ~ 6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510629516.7A CN105166019A (en) | 2015-09-29 | 2015-09-29 | Method for processing longan through vacuum freeze drying |
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| CN201510629516.7A CN105166019A (en) | 2015-09-29 | 2015-09-29 | Method for processing longan through vacuum freeze drying |
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| CN105166019A true CN105166019A (en) | 2015-12-23 |
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| CN201510629516.7A Pending CN105166019A (en) | 2015-09-29 | 2015-09-29 | Method for processing longan through vacuum freeze drying |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334098A (en) * | 2017-06-16 | 2017-11-10 | 夏忠意 | A kind of duricrust band core fruit process technique |
| CN107950638A (en) * | 2017-11-30 | 2018-04-24 | 广东石油化工学院 | A kind of method using heat pump drying processing primary colors dried longan |
| CN111616327A (en) * | 2020-05-19 | 2020-09-04 | 广东石油化工学院 | Preparation method for processing original blueberry moringa oleifera powder by adopting vacuum freezing technology |
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| CN101669621A (en) * | 2009-08-27 | 2010-03-17 | 如皋市坝新肠衣有限公司 | Natural color-preserving reducing agent for sausage casing |
| US20100215804A1 (en) * | 2007-10-02 | 2010-08-26 | Reika Goto | Food product suitable for person who has difficulty in chewing or swallowing |
| CN101999447A (en) * | 2010-11-22 | 2011-04-06 | 刘圣本 | Method for preparing freeze-dried longans |
| CN102972705A (en) * | 2012-11-02 | 2013-03-20 | 浙江省农业科学院 | Dried litchi processing method |
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2015
- 2015-09-29 CN CN201510629516.7A patent/CN105166019A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US20100215804A1 (en) * | 2007-10-02 | 2010-08-26 | Reika Goto | Food product suitable for person who has difficulty in chewing or swallowing |
| CN101669621A (en) * | 2009-08-27 | 2010-03-17 | 如皋市坝新肠衣有限公司 | Natural color-preserving reducing agent for sausage casing |
| CN101999447A (en) * | 2010-11-22 | 2011-04-06 | 刘圣本 | Method for preparing freeze-dried longans |
| CN102972705A (en) * | 2012-11-02 | 2013-03-20 | 浙江省农业科学院 | Dried litchi processing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334098A (en) * | 2017-06-16 | 2017-11-10 | 夏忠意 | A kind of duricrust band core fruit process technique |
| CN107950638A (en) * | 2017-11-30 | 2018-04-24 | 广东石油化工学院 | A kind of method using heat pump drying processing primary colors dried longan |
| CN111616327A (en) * | 2020-05-19 | 2020-09-04 | 广东石油化工学院 | Preparation method for processing original blueberry moringa oleifera powder by adopting vacuum freezing technology |
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Application publication date: 20151223 |
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