CN105685865A - Method for infrared pre-dehydrating processing of red date slices - Google Patents
Method for infrared pre-dehydrating processing of red date slices Download PDFInfo
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- CN105685865A CN105685865A CN201610029990.0A CN201610029990A CN105685865A CN 105685865 A CN105685865 A CN 105685865A CN 201610029990 A CN201610029990 A CN 201610029990A CN 105685865 A CN105685865 A CN 105685865A
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Abstract
The invention discloses a method for infrared pre-dehydrating processing of red date slices and relates to the technical field of red data slice processing.The method comprises the steps of material selection, cleaning, stewing, core removal, pulping, decoction and concentration, arrangement in plates, infrared pre-dehydrating, vacuum freeze drying, peeling and slicing, packaging and the like.Based on the known red date slice processing technology, the infrared pre-dehydrating treatment technique is adopted, time for vacuum freeze drying can be effectively shortened, the color, taste, nutritive value and shelf life of the red date slices are improved, and market prospects are broad.
Description
Technical field
The present invention relates to the processing technique field of Fructus Jujubae Fructus Jujubae sheet, particularly relate to the application in middle and high end Fructus Jujubae sheet is processed of a kind of infrared predrainage technology。
Background technology
Fructus Jujubae is food that is a kind of inexpensive and that deeply liked by common people, is also health care simply and effective Chinese medicine。Fructus Jujubae sweet in the mouth warm in nature, containing multivitamin and 18 seed amino acids, triterpenoid compound and adenosine diphosphate (ADP)s such as more protein, saccharide, aminoacid, organic acid, vitamin A, C, P, B1, B2, carotene, and the mineral such as calcium, phosphorus, potassium, ferrum, magnesium, aluminum, it is described as " king of BAIGUO "。Modern pharmacological research shows, Fructus Jujubae has QI invigorating nourishing the stomach, protect the liver spleen invigorating, nourish blood allay excitement, slow property of medicine solution poison of drug, blood fat reducing anti-cancer, health invigorating, the effect such as slow down aging and antiallergic。
Fructus Jujubae Fructus Jujubae sheet saccharic acid is moderate, and taste is coordinated, and local flavor is various, has good alimentary health-care function, enjoys liking of consumers in general。Conventional Fructus Jujubae Fructus Jujubae machining process mainly includes (1) and selects materials；(2) clean；(3) steaming and decocting；(4) making beating；(5) concentration is boiled；(6) sabot scraping blade；(7) hot-air seasoning；(8) peel, several step of cutting into slices, simply, easily operate, but the nutritive value of product, color and luster and quality guarantee period that hot air drying processes all also have the space promoted to processing technique。
In middle and high end food drying is processed, frequently with Vacuum Freezing & Drying Technology, this technology is a kind of at relatively low temperature (-10 DEG C～-50 DEG C), wet stock or solution to be frozen into solid-state, then make moisture therein be directly sublimed into gaseous state without liquid under vacuum (1.3～13 handkerchief), finally make the dry technology of material dewatering。Having the feature of the not performance of malleable dried object product under low temperature, dried food material usually contains abundant tridimensional network, and the soft exquisiteness of mouthfeel is easy to digest, but the shortcoming of this technology is the length big, consuming time that consumes energy。Present invention introduces infra-red radiation treatment technology and produce red date slices product in conjunction with cold drying, to reaching to overcome the purpose of this shortcoming。By to the optimization of optimum process condition in Fructus Jujubae slurry uses of the infra-red radiation predrainage, the selection of vacuum lyophilization condition, with finished product color and luster, mouthfeel for index, have studied the key influence factor such as serosity thickness, infrared radiation temperature and time, it is determined that optimised process combination and parameter thereof。Produce the full Fructus Jujubae sheet sample of high-quality based on this, reduce loss and the production cost of red date nutrient material, it is ensured that product good colour, improve Fructus Jujubae commodity value, instruct the target that processing is put into practice。
Summary of the invention
The technique that it is an object of the invention to provide a kind of infrared predrainage processing Fructus Jujubae Fructus Jujubae sheet。This technique is starched as raw material with Fructus Jujubae after enucleation, adopts the method that infrared predrainage and vacuum lyophilization combine to prepare the full Fructus Jujubae flake products in middle and high end。Technical parameter by Fructus Jujubae is starched infrared predrainage and vacuum lyophilization is preferred, reduce the loss of former Fructus Jujubae nutritive value and the occurrence degree of enzymatic browning phenomenon, with color and luster and mouthfeel for index, optimization preferably process combination and parameter thereof, promote its nutritive value and commodity value。
For reaching above-mentioned purpose, a kind of infrared predrainage processing Fructus Jujubae Fructus Jujubae sheet method, carry out as steps described below:
(1) select materials and clean: choosing fresh (doing) Fructus Jujubae, choosing except infested fruit and the fruit that goes mouldy, and use clean water；
(2) steaming and decocting: Fructus Jujubae is poured jacketed pan into and precooked, adds clear water (fresh Fructus Jujubae adds 1.5 times of Fructus Jujubae weight water, and dry Fructus Jujubae adds 7 times of Fructus Jujubae weight water), keeps 95 ~ 100 DEG C of steaming and decocting 15min of water temperature。In digestion process, add the citric acid color fixative accounting for Fructus Jujubae and water gross weight 0.04%；
(3) enucleation: enucleation after the Fructus Jujubae boiled is cooled down；
(4) making beating: the Fructus Jujubae after steaming and decocting is pulled an oar through beater, the cooking liquor that water is step (2) added in pulping process, obtain full Fructus Jujubae slurry；
(5) concentration is boiled: add after first Fructus Jujubae is starched the food starch warm water dissolving of gross weight 5% in Fructus Jujubae slurry, it is simultaneously introduced the high fructose syrup of Fructus Jujubae slurry gross weight 14%, the mixed liquor adding agar and sugar when boiling is endured in big fire, mixed liquor addition accounts for Fructus Jujubae slurry gross weight 2%, continue infusion 5 ~ 15min, when during Fructus Jujubae is starched, solid content is in mass close to 35%, stopping heating, treats that temperature is down to 75 ~ 80 DEG C, can add Fructus Jujubae slurry gross weight 0.01% Fructus Jujubae essence and be seasoned；
(6) sabot: pouring in dish by the Fructus Jujubae boiled slurry, thickness is 5 ~ 9mm；
(7) infrared predrainage: open infrared drying equipment, by regulating the power of infrared radiation panel, controlling Fructus Jujubae slurry surface temperature is 80 ~ 100 DEG C, and maintains certain radiated time (3 ~ 9min), Fructus Jujubae being starched moisture control in 30 ~ 40% scopes, now product color keeps good；
(8) vacuum lyophilization: low temperature pre-freeze, Fructus Jujubae sheet after pre-freeze is put in Dewar vessel, vacuum pump container inner pressure is dropped to below three phase point, by heating system heat supply to material, material moisture is made to evaporate gradually, until being dried to moisture terminal (15 ~ 18%)；
(9) peel, section；
(10) packaging: adopt vacuum or inflated with nitrogen packaging。
Compared with the comparing of technology, the present invention has advantages below:
Infrared drying technology, on the indeformable basis of product, most of moisture can be quickly removed in short time process, but can not reach final products low moisture requirement。
Vacuum Freezing & Drying Technology, keeps nutritive value and color and luster, and product form is good, and there is a large amount of micropore inside, can improve mouthfeel, improves human consumption's absorbance, but consumes energy length high, consuming time。
Infrared dehydration preconditioning technique is combined by the present invention with vacuum lyophilization, is first processed the short time by infrared drying and removes most of moisture, then by vacuum lyophilization, moisture is reduced to final requirement。Ensureing on the basis of removal Fructus Jujubae sheet moisture, reduce energy consumption, reduce drying time, it is suppressed that the biochemical reaction of growth of microorganism and enzyme, improve color and luster and the mouthfeel of Fructus Jujubae sheet simultaneously, improve human consumption's absorbance, to strengthen its nutritive value and commodity value。
Below by drawings and Examples, technical scheme is described in further detail。
Accompanying drawing explanation
Fig. 1 is infrared drying device structure sketch；Wherein 1 is balance, and 2 is infrared radiation panel, and 3 is sample mould, and 4 is height adjusting valve, and 5 is liquefied gas, and 6 is power control valve, and 7 is Pressure gauge。
Fig. 2 finished product Fructus Jujubae sheet figure。
Detailed description of the invention
The term used in the present invention, unless otherwise specified, generally has the implication that those of ordinary skill in the art are generally understood that。Below in conjunction with specific embodiment, and the present invention is described in further detail with reference to data。Should be understood that the present invention is simply further described by these embodiments, it is impossible to be interpreted as limiting the scope of the present invention, the present invention can be made some nonessential improvement and adjustment according to the content of foregoing invention by the technician in this field。
Below in an example, the infrared drying equipment used is as it is shown in figure 1, this equipment contains following basic composition: the balance 1 weighed in dried for sample；The infrared radiation panel 2 of infra-red radiation is produced by liquefied gas catalysis burning；For placing the sample mould 3 of sample；For regulating the height adjusting valve (4) of sample mould and infrared radiation panel distance；The energy liquefied gas 5 of infrared radiation panel；The power control valve 6 of infrared emittance power is controlled by controlling liquefied gas air inflow；The Pressure gauge 7 of monitoring liquefied gas air inlet air pressure。This equipment as required, can regulate ir radiant power by controlling liquefied gas air inflow, and then control specimen disc surface temperature。In dry run the moisture content of sample time t can by balance 1 the time t sample recorded weight, dry before t0The weight of sample and moisture content conversion obtain, and formula is: moisture contentt=(weight t0* moisture content t0-(weight t0-weightt))/weightt。
Below in an example, the various processes not being described in detail and method are conventional methods as known in the art。The source of agents useful for same, trade name and be necessary to list its constituent person, all indicate when occurring first, and identical reagent used is if no special instructions thereafter, all identical with the content indicated first。
Embodiment 1
The processing technique of fresh date Fructus Jujubae sheet comprises the following steps:
(1) select materials and clean: choosing fresh date, choosing except infested fruit and the fruit that goes mouldy, and use clean water；
(2) steaming and decocting: claim 3.2kg fresh date to pour jacketed pan into and precook, add 4.8kg clear water, keep 95 ~ 100 DEG C of steaming and decocting 15min of water temperature。In digestion process, add 3.2g citric acid color fixative；
(3) enucleation: enucleation after the Fructus Jujubae boiled is cooled down；
(4) making beating: the Fructus Jujubae after steaming and decocting is pulled an oar through beater, the cooking liquor that water is step (2) added in pulping process, obtain full Fructus Jujubae slurry；
(5) concentration is boiled: weigh 5kg Fructus Jujubae slurry, add 250g warm water and dissolve food starch, it is simultaneously introduced 700g high fructose syrup, start concentration, the mixed liquor adding 100g agar and sugar when boiling is endured in big fire, continue infusion to Fructus Jujubae starch in solid content in mass close to 35% time stop heating, treat that temperature is down to 75 ~ 80 DEG C, 0.5g Fructus Jujubae essence can be added and be seasoned；
(6) sabot scraping blade: by vegetable oil very thin for shaping mould device brush last layer, pours into the Fructus Jujubae boiled slurry in mould device, strikes off with scraper plate so that thickness is 5mm；
(7) infrared predrainage: opened by catalysis type infrared drying equipment, be warming up to about 350 DEG C, by controlling pressure-control valve, regulate the power of infrared radiation panel, the final Fructus Jujubae slurry surface temperature that controls is 80 DEG C, and maintains certain radiated time 4min, and now product color keeps good；
(8) vacuum lyophilization :-30 DEG C of low temperature pre-freezes, puts in vacuum drying and evacuation by the Fructus Jujubae sheet after pre-freeze, until dry moisture is 15 ~ 18%；
(9) peel, section；
(10) packaging: adopt vacuum or inflated with nitrogen packaging。
Embodiment 2
The processing technique of fresh date Fructus Jujubae sheet comprises the following steps:
Wherein step (1) ~ (5), (8) ~ (10) are with embodiment 1；
(6) sabot scraping blade: by vegetable oil very thin for shaping mould device brush last layer, pours into the Fructus Jujubae boiled slurry in mould device, strikes off with scraper plate so that thickness is 7mm；
(7) infrared predrainage: opened by catalysis type infrared drying equipment, be warming up to about 350 DEG C, by controlling pressure-control valve, regulate the power of infrared radiation panel, the final Fructus Jujubae slurry surface temperature that controls is 95 DEG C, and maintains certain radiated time 4.5min, and now product color keeps good。
Embodiment 3
The processing technique of fresh date Fructus Jujubae sheet comprises the following steps:
Wherein step (1) ~ (5), (8) ~ (10) are with embodiment 1；
(6) sabot scraping blade: by vegetable oil very thin for shaping mould device brush last layer, pours into the Fructus Jujubae boiled slurry in mould device, strikes off with scraper plate so that thickness is 9mm；
(7) infrared predrainage: opened by catalysis type infrared drying equipment, be warming up to about 350 DEG C, by controlling pressure-control valve, regulate the power of infrared radiation panel, the final Fructus Jujubae slurry surface temperature that controls is 95 DEG C, and maintains certain radiated time 7.5min, and now product color keeps good。
Embodiment 4
The processing technique of extra dry red wine Fructus Jujubae Fructus Jujubae sheet comprises the following steps:
(1) select materials and clean: choosing extra dry red wine Fructus Jujubae, choosing except infested fruit and the fruit that goes mouldy, and use clean water；
(2) steaming and decocting: claim 1kg fresh date to pour jacketed pan into and precook, add 7kg clear water, keep 95 ~ 100 DEG C of steaming and decocting 15min of water temperature。In digestion process, add 3.2g citric acid color fixative；
(3) enucleation: enucleation after the Fructus Jujubae boiled is cooled down；
(4) making beating: the Fructus Jujubae after steaming and decocting is pulled an oar through beater, the cooking liquor that water is step (2) added in pulping process, obtain full Fructus Jujubae slurry；
(5) boil concentration: weigh 5kg Fructus Jujubae slurry, add 250g warm water and dissolve food starch, be simultaneously introduced 700g high fructose syrup, start concentration；The mixed liquor adding 100g agar and sugar when boiling is endured in big fire；Continue infusion to Fructus Jujubae starch in solid content in mass close to 35% time stop heating, treat that temperature is down to 75 ~ 80 DEG C, 0.5g Fructus Jujubae essence can be added and be seasoned；
(6) sabot scraping blade: by vegetable oil very thin for shaping mould device brush last layer, pours into the Fructus Jujubae boiled slurry in mould device, strikes off with scraper plate so that thickness is 5mm；
(7) infrared predrainage: opened by catalysis type infrared drying equipment, be warming up to about 350 DEG C, by controlling pressure-control valve, regulate the power of infrared radiation panel, the final Fructus Jujubae slurry surface temperature that controls is 100 DEG C, and maintains certain radiated time 3min, and now product color keeps good；
(8) vacuum lyophilization :-30 DEG C of low temperature pre-freezes, puts in vacuum drying and evacuation by the Fructus Jujubae sheet after pre-freeze, until dry moisture is 15 ~ 18%；
(9) peel, section；
(10) packaging: adopt vacuum or inflated with nitrogen packaging。
Embodiment 5
The processing technique of extra dry red wine Fructus Jujubae Fructus Jujubae sheet comprises the following steps:
Wherein step (1) ~ (5), (8) ~ (10) are with embodiment 4；
(6) sabot scraping blade: by vegetable oil very thin for shaping mould device brush last layer, pours into the Fructus Jujubae boiled slurry in mould device, strikes off with scraper plate so that thickness is 7mm；
(7) infrared predrainage: opened by catalysis type infrared drying equipment, be warming up to about 350 DEG C, by controlling pressure-control valve, regulate the power of infrared radiation panel, the final Fructus Jujubae slurry surface temperature that controls is 80 DEG C, and maintains certain radiated time 6min, and now product color keeps good。
Embodiment 6
The processing technique of extra dry red wine Fructus Jujubae Fructus Jujubae sheet comprises the following steps:
Wherein step (1) ~ (5), (8) ~ (10) are with embodiment 4；
(6) sabot scraping blade: by vegetable oil very thin for shaping mould device brush last layer, pours into the Fructus Jujubae boiled slurry in mould device, strikes off with scraper plate so that thickness is 9mm；
(7) infrared predrainage: opened by catalysis type infrared drying equipment, be warming up to about 350 DEG C, by controlling pressure-control valve, regulate the power of infrared radiation panel, the final Fructus Jujubae slurry surface temperature that controls is 80 DEG C, and maintains certain radiated time 9min, and now product color keeps good。
Claims (1)
1. an infrared predrainage processing Fructus Jujubae Fructus Jujubae sheet method, it is characterised in that carry out as steps described below:
(1) select materials and clean: choosing fresh (doing) Fructus Jujubae, choosing except infested fruit and the fruit that goes mouldy, and use clean water；
(2) steaming and decocting: Fructus Jujubae is poured jacketed pan into and precooked, adds clear water (fresh Fructus Jujubae adds 1.5 times of Fructus Jujubae weight water, and dry Fructus Jujubae adds 7 times of Fructus Jujubae weight water), keeps 95 ~ 100 DEG C of steaming and decocting 15min of water temperature；In digestion process, add the citric acid color fixative accounting for Fructus Jujubae and water gross weight 0.04%；
(3) enucleation: enucleation after the Fructus Jujubae boiled is cooled down；
(4) making beating: the Fructus Jujubae after steaming and decocting is pulled an oar through beater, the cooking liquor that water is step (2) added in pulping process, obtain full Fructus Jujubae slurry；
(5) concentration is boiled: add after first Fructus Jujubae is starched the food starch warm water dissolving of gross weight 5% in Fructus Jujubae slurry, it is simultaneously introduced the high fructose syrup of Fructus Jujubae slurry gross weight 14%, the mixed liquor adding agar and sugar when boiling is endured in big fire, mixed liquor addition accounts for Fructus Jujubae slurry gross weight 2%, continue infusion 5 ~ 15min, when during Fructus Jujubae is starched, solid content is in mass close to 35%, stopping heating, treats that temperature is down to 75 ~ 80 DEG C, can add Fructus Jujubae slurry gross weight 0.01% Fructus Jujubae essence and be seasoned；
(6) sabot: pouring in dish by the Fructus Jujubae boiled slurry, thickness is 5 ~ 9mm；
(7) infrared predrainage: open infrared drying equipment, by regulating the power of infrared radiation panel, controlling Fructus Jujubae slurry surface temperature is 80 ~ 100 DEG C, and maintains certain radiated time (3 ~ 9min), Fructus Jujubae being starched moisture control in 30 ~ 40% scopes, now product color keeps good；
(8) vacuum lyophilization: low temperature pre-freeze, Fructus Jujubae sheet after pre-freeze is put in Dewar vessel, vacuum pump container inner pressure is dropped to below three phase point, by heating system heat supply to material, material moisture is made to evaporate gradually, until being dried to moisture terminal (15 ~ 18%)；
(9) peel, section；
(10) packaging: adopt vacuum or inflated with nitrogen packaging。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610029990.0A CN105685865A (en) | 2016-01-18 | 2016-01-18 | Method for infrared pre-dehydrating processing of red date slices |
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| CN201610029990.0A CN105685865A (en) | 2016-01-18 | 2016-01-18 | Method for infrared pre-dehydrating processing of red date slices |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106165847A (en) * | 2016-06-27 | 2016-11-30 | 西北农林科技大学 | A kind of method producing Zizyphus jujuba Mill crispy slice |
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Application publication date: 20160622 |
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