CN105248617A - Dried product of roxburgh rose raw materials - Google Patents
Dried product of roxburgh rose raw materials Download PDFInfo
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- CN105248617A CN105248617A CN201510748206.7A CN201510748206A CN105248617A CN 105248617 A CN105248617 A CN 105248617A CN 201510748206 A CN201510748206 A CN 201510748206A CN 105248617 A CN105248617 A CN 105248617A
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Abstract
The invention discloses a dried product of roxburgh rose raw materials. The dried product is characterized by being processed through the following process steps: A, treating the raw materials: removing rotten and degenerative fruits and impurities from fresh roxburgh roses, and washing with clean water and draining off the moisture for later use; B, freezing: putting the fruits into an existing low-temperature refrigeration house at -18 DEG C until the insides and outsides of the fruits are completely crystalized; D, drying: flatly spreading the frozen fruits into a baking tray and putting the baking tray into far infrared drying equipment; drying under the condition of 50-60 DEG C until the weight is constant; and D, cooling and packaging: after a cleaning room or cleaning air is cooled, sealing and packaging in vacuum by using composite thin film bags according to different specifications. According to the dried product disclosed by the invention, by freezing and pre-treating the roxburgh rose raw materials and carrying out processes of far infrared drying, vacuum packaging and storage and the like, a plurality of defects of products in the prior art that the drying time is long, the quality is seriously reduced, the storage stability is not good and the like can be obviously improved, so that the processing level of the products and the quality level of the products are obviously improved when being compared with those of a traditional method, and high-quality raw material sources are provided for the processing of downstream products.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of Rosa roxburghii raw material drying preservation processing method particularly.
Background technology
Rosa roxburghii is Guizhou Native advantage characteristic resources, fruit is rich in multiple nutrients health-care components, at enhancing immune function of human body, delay senility, regulate cardiovascular function, prevent and treat stomach trouble, reduce heavy metal load in body, the aspect such as antitumor plays good health-care efficacy, thus extensively utilize in medicine, health food, bread and cheese.Rosa roxburghii is dry is the main method of traditional Rosa roxburghii raw material preservation, extensively adopts that nature dries at present, simple and easy drying room drying preservation and common hot air drying technology.Existing routine techniques also exists extensive management, processing conditions technological parameter is wayward, and longer, the easy pollution of drying time, many defects such as product quality is inferior, function nutrition component damages is serious, reduce the value of Rosa roxburghii raw material.Have no the Patents document that Rosa roxburghii does processing.
Summary of the invention
The object of the present invention is to provide a kind of processing method of Rosa roxburghii drying preservation of practical, improve existing Rosa roxburghii dried product technology and quality level, the method freezes pretreatment by Rosa roxburghii raw material, again through techniques such as far-infrared ray drying, vacuum packaging storages, drying time that prior art products exists long, quality can be significantly improved to decline many defects such as serious and storage-stable is not good, make Product processing level and product quality level comparatively conventional method significantly improve, for its downstream product processing high-quality raw material sources are provided.
Object of the present invention and solve its technical problem underlying and realize by the following technical solutions: a kind of Rosa roxburghii raw material dried product, it is processed by following processing step:
A, Feedstock treating: Rosa roxburghii fresh fruit, pick out rot fruit and impurity, clean water also drains away the water for subsequent use;
B, to freeze: the low-temperature cold store that fruit is placed in existing-18 DEG C freezes until the inside and outside crystallization completely of fruit;
C, drying: freeze really to be laid in drip pan to be placed in the drying equipment of far infrared immediately, under 50 DEG C of-60 DEG C of conditions, be dried to constant weight;
D, cooling packing: after clean room or clean air cool, by different size laminated film bag vacuum sealed package.
Described steps A, also can carry out cutting according to product purpose for subsequent use.
By product of the present invention and conventional hot blast is drying or adopt the product of method for far-infrared drying to be compared as follows:
1, product appearance color and luster olivedrab of the present invention, former fruit form keeps better, has certain gloss, have obvious fresh fruit distinctive smell flavour after drying.
Comparative analysis, fresh fruit raw material employing conventional hot blast is drying and adopt far-infrared ray drying, the dark brown brown of product color of acquisition, and certain shrinkage appears in face shaping, and dry shortage gloss, fresh fruit distinctive smell flavour is faint.
2, by analysis, raw material drying time 7.5-10.5h, product moisture 12.2%-12.8% of the present invention, brown stain degree 0.116-0.127, VC content 1044.3-1242.4mg/100g, general flavone content 381.1-400.5mg/100g, content of reducing sugar 2033.5-2131.5mg/100g.
Comparative analysis, fresh fruit raw material adopts hot air drying and adopts far-infrared ray drying, raw material drying time 8.5-11.5h, product moisture 15.6%-16.8%, brown stain degree 0.138-0.167, VC content 612.2-756.2mg/100g, general flavone content 358.3-381.8mg/100g, content of reducing sugar 1935.5-2009mg/100g.
The present invention compared with prior art has obvious advantage and beneficial effect.From above technical scheme, the present invention has following characteristics:
1, simple possible of the present invention, its drying efficiency (drying time and product moisture content), product sensory quality, physics and chemistry nutritive index particularly natural VC storage rate more existing fresh fruit drying technology product significantly improve.
2, the present invention is mainly for fruit of Grossularia burejensis Berger tissue fibers architectural characteristic, flesh cell institutional framework is changed by freezing pretreatment, improve water translocation efficiency in fruit cell, simultaneously, for the feature Appropriate application far-infrared electromagnetic Wave heating feature freezing rear raw material, and freeze raw material and heat-transfer medium temperature gradient expands effect, reach physical behavior in the drying process of raw material and change the drying effect little, drying efficiency is high, function nutrition component damages is few, this fit on vacuum packaging maintains product storage period quality stability.
3, practical of the present invention, significantly improves prior art products level of processing and product quality level, and for downstream product processing and new product development high-quality raw material sources are provided.
Detailed description of the invention
Below in conjunction with preferred embodiment, to a kind of Rosa roxburghii raw material dried product detailed description of the invention proposed according to the present invention, feature and effect thereof, be described in detail as follows.
A kind of Rosa roxburghii raw material dried product, it is processed by following processing step:
A, Feedstock treating: Rosa roxburghii fresh fruit, pick out rot fruit and impurity, clean water also drains away the water for subsequent use;
B, to freeze: the low-temperature cold store that fruit is placed in existing-18 DEG C freezes until the inside and outside crystallization completely of fruit;
C, drying: freeze really to be laid in drip pan to be placed in the drying equipment of far infrared immediately, under 50 DEG C of-60 DEG C of conditions, be dried to constant weight;
D, cooling packing: after clean room or clean air cool, by different size laminated film bag vacuum sealed package.
Described steps A, also can carry out cutting according to product purpose for subsequent use.
By product of the present invention and conventional hot blast is drying or adopt the product of method for far-infrared drying to be compared as follows:
1, product appearance color and luster olivedrab of the present invention, former fruit form keeps better, has certain gloss, have obvious fresh fruit distinctive smell flavour after drying.
Comparative analysis, fresh fruit raw material employing conventional hot blast is drying and adopt far-infrared ray drying, the dark brown brown of product color of acquisition, and certain shrinkage appears in face shaping, and dry shortage gloss, fresh fruit distinctive smell flavour is faint.
2, by analysis, raw material drying time 7.5-10.5h, product moisture 12.2%-12.8% of the present invention, brown stain degree 0.116-0.127, VC content 1044.3-1242.4mg/100g, general flavone content 381.1-400.5mg/100g, content of reducing sugar 2033.5-2131.5mg/100g.
Comparative analysis, fresh fruit raw material adopts hot air drying and adopts far-infrared ray drying, raw material drying time 8.5-11.5h, product moisture 15.6%-16.8%, brown stain degree 0.138-0.167, VC content 612.2-756.2mg/100g, general flavone content 358.3-381.8mg/100g, content of reducing sugar 1935.5-2009mg/100g.
To sum up, the present invention has following characteristics:
1, simple possible of the present invention, its drying efficiency (drying time and product moisture content), product sensory quality, physics and chemistry nutritive index particularly natural VC storage rate more existing fresh fruit drying technology product significantly improve.
2, the present invention is mainly for fruit of Grossularia burejensis Berger tissue fibers architectural characteristic, flesh cell institutional framework is changed by freezing pretreatment, improve water translocation efficiency in fruit cell, simultaneously, for the feature Appropriate application far-infrared electromagnetic Wave heating feature freezing rear raw material, and freeze raw material and heat-transfer medium temperature gradient expands effect, reach physical behavior in the drying process of raw material and change the drying effect little, drying efficiency is high, function nutrition component damages is few, this fit on vacuum packaging maintains product storage period quality stability.
3, practical of the present invention, significantly improves prior art products level of processing and product quality level, and for downstream product processing and new product development high-quality raw material sources are provided.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (2)
1. a Rosa roxburghii raw material dried product, is characterized in that: it is processed by following processing step:
A, Feedstock treating: Rosa roxburghii fresh fruit, pick out rot fruit and impurity, clean water also drains away the water for subsequent use;
B, to freeze: the low-temperature cold store that fruit is placed in existing-18 DEG C freezes until the inside and outside crystallization completely of fruit;
C, drying: freeze really to be laid in drip pan to be placed in the drying equipment of far infrared immediately, under 50 DEG C of-60 DEG C of conditions, be dried to constant weight;
D, cooling packing: after clean room or clean air cool, by different size laminated film bag vacuum sealed package.
2. a kind of Rosa roxburghii raw material dried product as claimed in claim 1, is characterized in that: described steps A, also can carry out cutting according to product purpose for subsequent use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510748206.7A CN105248617A (en) | 2015-11-06 | 2015-11-06 | Dried product of roxburgh rose raw materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510748206.7A CN105248617A (en) | 2015-11-06 | 2015-11-06 | Dried product of roxburgh rose raw materials |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105248617A true CN105248617A (en) | 2016-01-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510748206.7A Pending CN105248617A (en) | 2015-11-06 | 2015-11-06 | Dried product of roxburgh rose raw materials |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2290993Y (en) * | 1997-03-28 | 1998-09-16 | 李兆光 | Dryer for preservation of fruit and vegetables |
| CN1195764A (en) * | 1997-04-04 | 1998-10-14 | 杨蒲义 | Equipment and method for quick drying tunnel |
| CN1290486A (en) * | 1999-09-30 | 2001-04-11 | 陈旺友 | Method and apparatus for real keeping and drying of agricultural and sideline products |
| CN101744198A (en) * | 2010-01-28 | 2010-06-23 | 贵州大学 | Rosa roxburghii high-fiber all-fruit powder and making method thereof |
| CN101911966A (en) * | 2010-08-16 | 2010-12-15 | 福建易扬食品有限公司 | Processing method of common yam rhizome powder keeping content of viscous albumen |
| CN102177955A (en) * | 2011-04-01 | 2011-09-14 | 陈贵恩 | Method for making dried roxburgh rose fruit |
| CN104336164A (en) * | 2013-08-02 | 2015-02-11 | 梁活 | Method for drying litchis |
-
2015
- 2015-11-06 CN CN201510748206.7A patent/CN105248617A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2290993Y (en) * | 1997-03-28 | 1998-09-16 | 李兆光 | Dryer for preservation of fruit and vegetables |
| CN1195764A (en) * | 1997-04-04 | 1998-10-14 | 杨蒲义 | Equipment and method for quick drying tunnel |
| CN1290486A (en) * | 1999-09-30 | 2001-04-11 | 陈旺友 | Method and apparatus for real keeping and drying of agricultural and sideline products |
| CN101744198A (en) * | 2010-01-28 | 2010-06-23 | 贵州大学 | Rosa roxburghii high-fiber all-fruit powder and making method thereof |
| CN101911966A (en) * | 2010-08-16 | 2010-12-15 | 福建易扬食品有限公司 | Processing method of common yam rhizome powder keeping content of viscous albumen |
| CN102177955A (en) * | 2011-04-01 | 2011-09-14 | 陈贵恩 | Method for making dried roxburgh rose fruit |
| CN104336164A (en) * | 2013-08-02 | 2015-02-11 | 梁活 | Method for drying litchis |
Non-Patent Citations (2)
| Title |
|---|
| 吴翔 等: "刺梨果微波冷冻干燥实验简报", 《山地农业生物学报》 * |
| 李建军: "远红外干燥技术及应用前景研究", 《赤峰学院学报（自然科学版）》 * |
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Application publication date: 20160120 |