CN105532847A - Microwave vacuum freeze drying method for hawthorns - Google Patents
Microwave vacuum freeze drying method for hawthorns Download PDFInfo
- Publication number
- CN105532847A CN105532847A CN201610038977.1A CN201610038977A CN105532847A CN 105532847 A CN105532847 A CN 105532847A CN 201610038977 A CN201610038977 A CN 201610038977A CN 105532847 A CN105532847 A CN 105532847A
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- CN
- China
- Prior art keywords
- hawthorns
- hawthorn
- microwave
- vacuum freeze
- freeze drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Drying Of Solid Materials (AREA)
Abstract
The invention discloses a microwave vacuum freeze drying method for hawthorns. The method comprises the following steps: cleaning the hawthorns, drying the cleaned hawthorns, then putting the dried hawthorns into a microwave vacuum freeze drying machine, and drying for 6 to 12 hours under the conditions that the microwave intensity is 10 to 30mA, the freezing temperature is minus 20 to minus 30 DEG C, and the vacuum degree is 1 to 4*10<-2>Pa. The hawthorns processed by the microwave vacuum freeze drying method have hawthorn peels with natural original fruit colors and slightly yellow flesh. The flesh has a rich and pure hawthorn aroma, a palatable sweet and sour taste, moderate hardness and easy chewiness. The processed hawthorns are good in luster, plump in fruit shapes, small and shallow in wrinkles, fleshy and flexible in flesh.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the microwave vacuum freeze technical field of drying of hawthorn.
Background technology
Hawthorn is rose family May deciduous tree, and the height of tree can reach 6 meters, and flower is white, red spherical fruit, and also known as fruit, large-fruited Chinese hawthorn in mountain, fruit is sour-sweet.In Shaanxi in Central China, Shanxi, Henan, coastal Shandong, Jiangsu, Zhejiang, and the Liaoning in northeast, Jilin, Heilungkiang, the Inner Mongol, and all there is distribution on the ground such as Hebei in North China.The elderly often eats haw products benefits, can not only improving water flood, can also prevention of arterial sclerosis, play the effect of promoting longevity, therefore hawthorn has again the title of " life prolonging food ".
People early have recognized that the medical value of hawthorn is very high, and its health value is rooted in the hearts of the people too, but haw products kind is less at present, and product is single.Just because of lacking of product category innovation, consumption market is caused to be difficult to open, therefore the R&D intensity of necessary increasing hawthorn new product.Because hawthorn mouthfeel is sourer, in the process of processing and fabricating, generally can add white sugar or sweetener to carry out seasoning, but this but allows a lot of the elderly eat, capital consumption colony is based on children.
Hawthorn listing and processing season short, water content is high, perishable, and the storage life is short.At present, mostly the process equipment that hawthorn is not also shaped, be some home-built equipments or substitute type, there is the shortcomings such as cost is high, efficiency is low, big energy-consuming, useful life are short, sanitary condition is poor.
Summary of the invention
The technical problem to be solved in the present invention is that hawthorn converted products is few, provides the microwave vacuum freeze drying means of a kind of hawthorn.
Technical scheme of the present invention is: 1. the microwave vacuum freeze drying means of a hawthorn, it is characterized in that: dry after hawthorn cleaning, then drop in microwave vacuum freezing dryer, microwave intensity be 10 ~ 30mA, cryogenic temperature is-20 ~-30 DEG C, vacuum is 1 ~ 4 × 10
-2under the condition of Pa, dry 6-12 hour.
The invention has the beneficial effects as follows: microwave vacuum freeze dry technology is a kind of dry technology that microwave irradiation technology is combined with Vacuum Freezing & Drying Technology, microwave is utilized to be frozen into solid-state hydrous matter, make the hydrone phase mutual friction in material in vacuum and eutectic temperature below by way of the effect of high-frequency alternating electromagnetism thus be the potential that distillation needs by electromagnetic energy be that material carries out lyophilization, thus remove a kind of drying means of the moisture in dried material.Microwave vacuum freeze drying efficiency is much larger than conventional heating seasoning, and be that the presentation mode of the heat of sublimation is heating using microwave with traditional Vacuum Freezing & Drying Technology difference, other general principles are substantially identical with traditional vacuum freeze-drying technique.
Microwave vacuum freeze drying has the following advantages:
(1) little to the destructiveness of dried material, the nutritional labeling of material can be preserved to greatest extent, color and luster and taste, and not easily oxidation deterioration; (2) dry environment of hypobaric hypoxia contributes to the bactericidal action of material and suppresses the activity of bacterium in material; (3) dried product has good instant capacity and rehydration, and can effectively prevent material Surface hardened layer; (4) dry speed is fast, and efficiency is high, thoroughly dry and save energy consumption.
The present invention is by microwave vacuum freeze drying means process hawthorn, and haw berry leatherware has natural former fruit color, the micro-Huang of pulp.Pulp has strong pure hawthorn fragrance.Pulp sweet mouthfeel is agreeable to the taste, and soft or hard appropriateness, easily chews.Gloss is better.Fruit shape is full, and wrinkle is few and shallow, and pulp is plump, flexible.
Detailed description of the invention
A microwave vacuum freeze drying means for hawthorn, is characterized in that: dry after hawthorn cleaning, then drops in microwave vacuum freezing dryer, microwave intensity be 10 ~ 30mA, cryogenic temperature is-20 ~-30 DEG C, vacuum is 1 ~ 4 × 10
-2under the condition of Pa, dry 6-10 hour.
Subjective appreciation in the present invention: by hawthorn dry fruit sense organ evaluating meter, by the presentation quality integrate score of hawthorn after drying with score, is up to optimum drying effect with score, standards of grading totally 5,100 points every, in table 1.
Table 1 hawthorn dry fruit sense organ evaluating meter
The present invention purchases fresh hawthorn, be put in after buying back preserve in (4 DEG C) refrigerator for subsequent use.Drying equipment is: YHW-3S microwave vacuum freezing dryer, Nanjing Ya Tai microwave energy technical research institute.
Embodiment 1
Dry after first being cleaned by the hawthorn of purchase, then get 300g hawthorn and put into microwave vacuum freezing dryer, microwave intensity is constant is 10,20 and 30mA, and cryogenic temperature is-20 DEG C, and vacuum is 3 × 10
-2pa, dry 6 hours, the results are shown in Table 2.Microwave vacuum freeze is dry less on the impact of dried hawthorn product property, can keep the quality of hawthorn preferably.Three high color and lusters to hawthorn of the known microwave intensity of different temperatures, the fragrance, the really preservation of shape of contrast microwave vacuum freeze are all relatively good, but mouthfeel is the poorest.
Table 2 hawthorn sensory evaluation appraisal result
Embodiment 2
Dry after first being cleaned by the hawthorn of purchase, then get 300g hawthorn and put into microwave vacuum freezing dryer, microwave intensity is constant is 20mA, and cryogenic temperature is-20 ~-30 DEG C, and vacuum is 4 × 10
-2pa, dry 8 hours, the results are shown in Table 3.
Table 3 hawthorn sensory evaluation appraisal result
Embodiment 3
Table 4 hawthorn sensory evaluation appraisal result
Dry after first being cleaned by the hawthorn of purchase, then get 300g hawthorn and put into microwave vacuum freezing dryer, microwave intensity is constant is 20mA, and cryogenic temperature is-20 ~-30 DEG C, and vacuum is 1-4 × 10
-2pa, dry 12 hours, the results are shown in Table 4.
Claims (1)
1. a microwave vacuum freeze drying means for hawthorn, is characterized in that: dry after hawthorn cleaning, then drops in microwave vacuum freezing dryer, microwave intensity be 10 ~ 30mA, cryogenic temperature is-20 ~-30 DEG C, vacuum is 1 ~ 4 × 10
-2under the condition of Pa, dry 6-12 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610038977.1A CN105532847A (en) | 2016-01-21 | 2016-01-21 | Microwave vacuum freeze drying method for hawthorns |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610038977.1A CN105532847A (en) | 2016-01-21 | 2016-01-21 | Microwave vacuum freeze drying method for hawthorns |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105532847A true CN105532847A (en) | 2016-05-04 |
Family
ID=55812849
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610038977.1A Pending CN105532847A (en) | 2016-01-21 | 2016-01-21 | Microwave vacuum freeze drying method for hawthorns |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105532847A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490134A (en) * | 2016-12-14 | 2017-03-15 | 渠县金穗农业科技有限公司 | A kind of Fructus Crataegi freezen protective preconditioning technique |
| CN106579128A (en) * | 2016-12-20 | 2017-04-26 | 贺州学院 | Processing method of Malus domeri |
| CN108991211A (en) * | 2018-06-12 | 2018-12-14 | 贺州学院 | A kind of preparation method of hawthorn crisp chip |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438730A (en) * | 2008-12-23 | 2009-05-27 | 中国农业机械化科学研究院 | Method for preparing dry red date and red date produced thereby |
| CN102845690A (en) * | 2012-08-21 | 2013-01-02 | 承德神栗食品有限公司 | Hawthorn freeze-dried whole fruit and preparation method thereof |
| CN103053678A (en) * | 2012-05-09 | 2013-04-24 | 四川师范大学 | Method for preparing dried mangoes through microwave vacuum freeze drying |
| CN103444844A (en) * | 2013-09-06 | 2013-12-18 | 桂林普兰德生物科技有限公司 | Microwave vacuum drying method of fresh fructus momordicae slices |
| CN104206517A (en) * | 2013-05-31 | 2014-12-17 | 王德荣 | Dried lily bulb microwave vacuum processing technology |
| CN105124471A (en) * | 2015-09-29 | 2015-12-09 | 河北科技师范学院 | Ultra-fine powder solid beverage and preparation method thereof |
-
2016
- 2016-01-21 CN CN201610038977.1A patent/CN105532847A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438730A (en) * | 2008-12-23 | 2009-05-27 | 中国农业机械化科学研究院 | Method for preparing dry red date and red date produced thereby |
| CN103053678A (en) * | 2012-05-09 | 2013-04-24 | 四川师范大学 | Method for preparing dried mangoes through microwave vacuum freeze drying |
| CN102845690A (en) * | 2012-08-21 | 2013-01-02 | 承德神栗食品有限公司 | Hawthorn freeze-dried whole fruit and preparation method thereof |
| CN104206517A (en) * | 2013-05-31 | 2014-12-17 | 王德荣 | Dried lily bulb microwave vacuum processing technology |
| CN103444844A (en) * | 2013-09-06 | 2013-12-18 | 桂林普兰德生物科技有限公司 | Microwave vacuum drying method of fresh fructus momordicae slices |
| CN105124471A (en) * | 2015-09-29 | 2015-12-09 | 河北科技师范学院 | Ultra-fine powder solid beverage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 李益农等: "《消化内镜学》", 31 January 1995, 科学出版社 * |
| 胡志超等: "微波真空冷冻干燥技术研究及应用现状", 《农机化研究》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490134A (en) * | 2016-12-14 | 2017-03-15 | 渠县金穗农业科技有限公司 | A kind of Fructus Crataegi freezen protective preconditioning technique |
| CN106579128A (en) * | 2016-12-20 | 2017-04-26 | 贺州学院 | Processing method of Malus domeri |
| CN108991211A (en) * | 2018-06-12 | 2018-12-14 | 贺州学院 | A kind of preparation method of hawthorn crisp chip |
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Application publication date: 20160504 |
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