CN105249333A - Preparation method of freeze-dried mango blocks capable of resisting tissue collapse - Google Patents
Preparation method of freeze-dried mango blocks capable of resisting tissue collapse Download PDFInfo
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- CN105249333A CN105249333A CN201510739763.2A CN201510739763A CN105249333A CN 105249333 A CN105249333 A CN 105249333A CN 201510739763 A CN201510739763 A CN 201510739763A CN 105249333 A CN105249333 A CN 105249333A
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Abstract
The invention discloses a preparation method of freeze-dried mango blocks capable of resisting tissue collapse. The method comprises the following steps: taking the following raw materials at the following weight ratio: the ratio of mango paste to maltodextrin to glucose to D-mannitol is (88-96) to (1-5) to (1-7) to (0.1-3); carrying out mixing and grinding, injection molding, prefreezing and demolding on the raw materials according to the prior art; and performing vacuum freeze drying until the moisture content is less than 5% so as to obtain the freeze-dried mango blocks. The freeze-dried mango blocks prepared by the method disclosed by the invention have flat surfaces, no collapse phenomenon and crispy tissues, and keep precious color, aroma and taste and nutritional ingredients of mangos; and the rehydration ratio is improved by more than or equal to 20%.
Description
Technical field
The present invention relates to a kind of preparation method of food, specifically a kind of preparation method of freeze-dried mango blocks of anti-tissue collapse.
Background technology
A kind of preparation method (ZL201010553299.5) of freeze-dried mango blocks makes freeze-dried mango blocks, by mango pulp injection molding, pre-freeze, the demoulding, then vacuum freeze drying and obtain freeze-dried mango blocks, there is the irregular collapse phenomenon of size sometimes in this freeze-dried mango blocks, make that freeze-dried mango blocks hardens (not crisp affect mouthfeel), rehydration rate reduces, affect market sale.According to the literature, its reason is roughly: in freeze-drying process, when baking temperature rises to certain numerical value, ice crystal in material disappears, originally for the space frozen occupied by crystalline substance becomes hole, therefore freeze-drying layer is porous honeycomb structure, when the solid matrix of alveolate texture constantly raises along with the required latent heat (temperature) of distillation, its rigidity reduces, when temperature reaches a certain critical value, the rigidity of solid matrix is not enough to maintain alveolate texture, and the solid content matrix of walls in hole is subsided, and original diffusion of vapor passage is closed.Subside after occurring, the capillary seal of outside conveying moisture, causes rate of drying to reduce and may occur thawing, foaming phenomena, and in material, solable matter arrives material surface along with foaming is excessive, solute separates out blocking microporous and crack on surface, causes material table covering weave harden and shrink.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of freeze-dried mango blocks of anti-tissue collapse, and the method, by adding a certain proportion of edible framework material in mango pulp, makes the freeze-dried mango blocks obtained that tissue collapse phenomenon can not occur.
The present invention solves the problems of the technologies described above with following technical scheme:
The preparation method of the freeze-dried mango blocks of a kind of anti-tissue collapse of the present invention, its operation is:
Get following raw material by weight ratio: Mang Guo Jiang ︰ Mai bud Hu Jing ︰ Pu Tao Tang ︰ D-mannital=88 ~ 96 ︰ 1 ~ 5 ︰ 1 ~ 7 ︰ 0.1 ~ 3, above-mentioned raw materials is carried out mixing defibrination, injection molding, pre-freeze, the demoulding by prior art, then vacuum freeze drying is less than 5% to water content, can obtain freeze-dried mango blocks.
The present invention has following beneficial effect:
1, by the freeze-dried mango blocks that the inventive method obtains, surfacing, there is no collapse phenomenon, organize crisp, maintain the original color of mango and nutritional labeling, reconstitution rate improve more than 20%.
2, applicant has adopted the inventive method since in January, 2013, the product producing freeze-dried mango blocks is commercially carried out sales promotion, obtain and well sold achievement, sold freeze-dried mango blocks 11233kg altogether, sales volume 1,940,000 yuan (RMB).Facts have proved, the freeze-dried mango blocks that the inventive method obtains has good market prospects.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1:
Prepare as follows:
1, mango pulp, maltodextrin, glucose, D-mannital is got by following weight: 88 ︰ 5 ︰ 7 ︰ 3 take, and mix.
2, again through defibrination, injection molding, pre-freeze, the demoulding, then vacuum freeze drying to water content is 5%, can obtain freeze-dried mango blocks finished product of the present invention.
Embodiment 2:
Prepare as follows:
1, mango pulp, maltodextrin, glucose, D-mannital is got by following weight: 96:1:1:0.1 takes, and mixes.
2, again through defibrination, injection molding, pre-freeze, the demoulding, then vacuum freeze drying to water content is 4%, can obtain freeze-dried mango blocks.
Embodiment 3:
Prepare as follows:
1, mango pulp, maltodextrin, glucose, D-mannital is got by following weight: 90:3:4:2 takes, and mixes.
2, again through defibrination, injection molding, pre-freeze, the demoulding, then vacuum freeze drying to water content is 3%, can obtain freeze-dried mango blocks.
By product of the present invention compared with the existing like product not adding edible framework material, find:
1, do not add edible framework material, the product produced with same method, same mould, the obvious collapse-deformation of product, surperficial shrinkage out-of-flatness, color burn, matter is hard not crisp.
2, be added with the edible framework material that the present invention adopts, the product produced with same method, same mould, product surface is smooth, without collapse-deformation, in mango Natural color, that matter is crisp is not hard.
Claims (1)
1. the preparation method of the freeze-dried mango blocks of an anti-tissue collapse, it is characterized in that, get following raw material by weight ratio: Mang Guo Jiang ︰ Mai bud Hu Jing ︰ Pu Tao Tang ︰ D-mannital=88 ~ 96 ︰ 1 ~ 5 ︰ 1 ~ 7 ︰ 0.1 ~ 3, above-mentioned raw materials is carried out mixing defibrination, injection molding, pre-freeze, the demoulding by prior art, then vacuum freeze drying is less than 5% to water content, can obtain freeze-dried mango blocks.
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106260392A (en) * | 2016-09-09 | 2017-01-04 | 安徽省怡果生态科技有限公司 | A kind of Flos Rosae Rugosae pulled figs |
CN106360473A (en) * | 2016-09-09 | 2017-02-01 | 安徽省怡果生态科技有限公司 | Processing method of freeze-dried figs |
CN110313566A (en) * | 2019-08-20 | 2019-10-11 | 重庆骄王天然产物股份有限公司 | A kind of fruit juice block carrier and preparation method thereof |
CN110786480A (en) * | 2019-09-10 | 2020-02-14 | 丽江三川实业集团有限公司 | Preparation method of flavored freeze-dried mango |
CN114403393A (en) * | 2022-02-18 | 2022-04-29 | 中国农业科学院农产品加工研究所 | Texture regulating product based on full utilization of fruit pulp and preparation method thereof |
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CN101433299A (en) * | 2008-12-05 | 2009-05-20 | 华坪县华农科技开发有限责任公司 | Method for preparing freeze-dry mango powder |
CN101961047A (en) * | 2010-09-15 | 2011-02-02 | 广西大学 | Method for freezing and drying mango |
CN102028161A (en) * | 2010-11-22 | 2011-04-27 | 刘圣本 | Preparation method of freeze-dried mango blocks |
CN102696993A (en) * | 2012-06-12 | 2012-10-03 | 北京林业大学 | Blueberry dry powder and method for preparing blueberry dry powder through freeze drying technology |
CN103211177A (en) * | 2013-03-07 | 2013-07-24 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing a freeze-drying crisp fruit and vegetable piece |
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2015
- 2015-11-04 CN CN201510739763.2A patent/CN105249333A/en active Pending
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CN101433299A (en) * | 2008-12-05 | 2009-05-20 | 华坪县华农科技开发有限责任公司 | Method for preparing freeze-dry mango powder |
CN101961047A (en) * | 2010-09-15 | 2011-02-02 | 广西大学 | Method for freezing and drying mango |
CN102028161A (en) * | 2010-11-22 | 2011-04-27 | 刘圣本 | Preparation method of freeze-dried mango blocks |
CN102696993A (en) * | 2012-06-12 | 2012-10-03 | 北京林业大学 | Blueberry dry powder and method for preparing blueberry dry powder through freeze drying technology |
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106260392A (en) * | 2016-09-09 | 2017-01-04 | 安徽省怡果生态科技有限公司 | A kind of Flos Rosae Rugosae pulled figs |
CN106360473A (en) * | 2016-09-09 | 2017-02-01 | 安徽省怡果生态科技有限公司 | Processing method of freeze-dried figs |
CN110313566A (en) * | 2019-08-20 | 2019-10-11 | 重庆骄王天然产物股份有限公司 | A kind of fruit juice block carrier and preparation method thereof |
CN110786480A (en) * | 2019-09-10 | 2020-02-14 | 丽江三川实业集团有限公司 | Preparation method of flavored freeze-dried mango |
CN114403393A (en) * | 2022-02-18 | 2022-04-29 | 中国农业科学院农产品加工研究所 | Texture regulating product based on full utilization of fruit pulp and preparation method thereof |
CN114403393B (en) * | 2022-02-18 | 2024-03-19 | 中国农业科学院农产品加工研究所 | Texture regulator based on full utilization of fruit pulp and preparation method thereof |
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Application publication date: 20160120 |