CN105685874A - Dehydrated apples and production method thereof - Google Patents
Dehydrated apples and production method thereof Download PDFInfo
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- CN105685874A CN105685874A CN201610073853.7A CN201610073853A CN105685874A CN 105685874 A CN105685874 A CN 105685874A CN 201610073853 A CN201610073853 A CN 201610073853A CN 105685874 A CN105685874 A CN 105685874A
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- China
- Prior art keywords
- mali pumilae
- fructus mali
- apple
- carried out
- dehydrated
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- 235000021016 apples Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 244000141359 Malus pumila Species 0.000 title 1
- 241000220225 Malus Species 0.000 claims abstract description 60
- 238000001035 drying Methods 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 7
- 230000008569 process Effects 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 238000007602 hot air drying Methods 0.000 claims description 14
- 238000001291 vacuum drying Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- 230000014759 maintenance of location Effects 0.000 claims description 10
- 230000007159 enucleation Effects 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 6
- 239000002932 luster Substances 0.000 description 4
- 241000607479 Yersinia pestis Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000000844 transformation Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to dehydrated apples and a production method thereof. The production method of the dehydrated apples comprises the following steps: (1) cleaning an apple serving as a raw material; (2) peeling and denucleating the cleaned apple; (3) cutting the apple obtained in the step (2) into slices, strips or triangular dices as required; (4) performing color protection on the apple blocks obtained in the step (3); (5) drying the apple blocks obtained in the step (4) under high temperature; (6) drying half-dried apple blocks obtained in the step (5) in microwaves; (7) drying a product obtained in the step (6) in vacuum; (8) bagging the product obtained in the step (7), filling the bag with nitrogen, and sealing the bag to obtain the dehydrated apples. According to the preparation method, a combined type drying technology is applied to a process of preparing the dehydrated apples, so that the negative effect on the color and the nutritional components of the apples due to long-term heating is effectively avoided, and a dehydrated apple product which has a color close to a fresh apple, has an original apple flavor, tastes crispy and cannot go bad under normal temperature for 2 years can be obtained.
Description
Technical field
The present invention relates to a kind of dehydrated apples and production method thereof。
Background technology
Fructus Mali pumilae is one of China's main fruit product, and being also that we are daily eats more fruit variety。All the time, Fructus Mali pumilae is all used as health preserving fruit with the vitamin of its abundance and nutrient substance by everybody。Often eat Fructus Mali pumilae can not only skin care skin Caring, more can improve immunity, reduce the cholesterol in blood, prevention of arterial hardening and other cardiovascular disease。
At present, China's Fructus Mali pumilae is to eat marketing fresh raw, and Fructus Mali pumilae belongs to the fruit of high moisture content, needs to carry out preserving or processed after harvesting, otherwise very easily putrid and deteriorated。China's Fructus Mali pumilae converted products has canned food, Guo Pu, fruit jam, fruit juice, fruit wine, fruit vinegar etc.。Dehydrated apples is also a kind of deep processing means, and as the leisure food of a kind of fashion, dehydrated apples is fashionable domestic and international market, and sales volume increases year by year, effectively alleviates Fructus Mali pumilae producing region and sells the problem that fruit is difficult, orchard worker's increasing both production and income, increases the enthusiasm of production。
In Fructus Mali pumilae dewatering drying manufacture field, common drying technology has: hot air drying, vacuum lyophilization, fried dry, microwave drying etc.。Hot air drying is the manufacturing process being most widely used at present, and advantage is that power consumption is minimum, and shortcoming is that Fructus Mali pumilae nutrient component damages is more, and color and luster change of shape is big；The apple flakes color and luster shape that vacuum lyophilization makes is better, but production cost is too high, is unfavorable for energy-conservation；Fried dry unhealthy abandoned by consumer gradually；Microwave drying easily makes product section place be charred, it is adaptable to drying at low moisture content material。
Summary of the invention
It is an object of the invention to provide one to store more than 2 years under normal temperature condition, adopt hot air drying, microwave drying and vacuum drying to combine the dehydrated apples and preparation method thereof of technique。
For achieving the above object, the present invention takes techniques below scheme, a kind of dehydrated apples, is made up of following production method, said method comprising the steps of:
(1) Fructus Mali pumilae raw material is carried out；
(2) by cleaned apple peel enucleation；
(3) gained Fructus Mali pumilae in step (2) is cut into lamellar, strip or little triangle fourth；
(4) step (3) gained Fructus Mali pumilae block is carried out color retention；The process time of color retention is 15-25min, and colour-keeping liquid adopts citric acid, and citric acid addition is 0.25%, pH value 3.1～3.5。
(5) step (4) gained Fructus Mali pumilae block is carried out hot air drying；The temperature carrying out hot air drying process is set to 60 DEG C～100 DEG C, and the time is 60～310min；
(6) half-dried for step (5) gained Fructus Mali pumilae block is carried out microwave drying；Microwave intensity is 2.0W.g-1～3.0W.g-1, the time is 4～6min；
(7) step (6) products obtained therefrom is carried out vacuum drying；Vacuum is 0.06MPa～0.09MPa, and temperature is 60 DEG C～90 DEG C, and the time is 1.5h～5.0h；
(8) step (7) products obtained therefrom is packed, rush nitrogen, sealing, obtain described dehydrated apples。
The final water content of gained dehydrated apples product is 2%～10%。
In step (3), apple flakes is that disk is cut in vertical pit direction, and thickness is 2～10mm；Fructus Mali pumilae bar is that parallel pit direction is slitting, and cross-sectional area is 25mm2～225mm2。
The present invention'sBeneficial effectFor:
The present invention adopts a kind of combined drying technological means to carry out drying to Fructus Mali pumilae, and the dehydrated apples product obtained is with the former perfume (or spice) of Fructus Mali pumilae, crispy in taste, and nutrient component damages is few, and color and luster change of shape is little, and its color and luster is close to fresh fruit；It it is rare delicacy excellent product。
Dehydrated apples preparation method provided by the invention has the advantage that 1, Fructus Mali pumilae is carried out citric acid color retention by the present invention, effectively prevents Fructus Mali pumilae generation enzymatic browning and non-enzymatic browning so that dehydrated apples product appearance color is good；2, hot air drying, microwave drying and vacuum drying are used in combination by the present invention, are effectively guaranteed the crispy texture of dehydrated apples product, and reduce production cost。
Detailed description of the invention
The experimental technique used in following embodiment if no special instructions, is conventional method。
Material used in following embodiment, reagent etc., if no special instructions, all commercially obtain。
Embodiment 1: adopt the inventive method to carry out the preparation of dehydrated apples sheet
1) choose fresh, without rot, without pest and disease damage Fructus Mali pumilae raw material, clean up；
2) by cleaned apple peel enucleation；
3) by step 2) in gained Fructus Mali pumilae be cut into disk, thickness 5mm according to vertical pit direction；
4) being put into by step 3) gained apple flakes and carry out color retention 15min in colour-keeping liquid, colour-keeping liquid adopts Fructus Citri Limoniae acid for adjusting pH value to 3.1～3.5, and citric acid addition is 0.25%；
5) step 4) gained apple flakes is pulled dewatering out, tiling carries out hot air drying to equipment, and temperature is 70 DEG C, and the time is 100min；
6) half-dried for step 5) gained apple flakes is carried out microwave drying, microwave intensity 2.5W.g-1, dewatering time is 4min。
7) step 6) gained apple flakes being carried out vacuum drying, vacuum is 0.06MPa, and temperature is 80 DEG C, and the time is 4h；
8) step 7) products obtained therefrom is packed, rush nitrogen, sealing, obtain described dehydrated apples sheet。
Embodiment 2: adopt the inventive method to carry out the preparation of dehydrated apples bar
1) choose fresh, without rot, without pest and disease damage Fructus Mali pumilae raw material, clean up；
2) by cleaned apple peel enucleation；
3) by step 2) in gained Fructus Mali pumilae slitting according to parallel pit direction, cross-sectional area 100mm2；
4) being put into by step 3) gained Fructus Mali pumilae bar and carry out color retention 15min in colour-keeping liquid, colour-keeping liquid adopts Fructus Citri Limoniae acid for adjusting pH value to 3.1～3.5, and citric acid addition is 0.25%；
5) step 4) gained Fructus Mali pumilae bar is pulled dewatering out, tiling carries out hot air drying to equipment, and temperature is 80 DEG C, and the time is 150min；
6) half-dried for step 5) gained apple flakes is carried out microwave drying, microwave intensity 3W.g-1, dewatering time is 5min。
7) step 6) gained apple flakes being carried out vacuum drying, vacuum is 0.08MPa, and temperature is 80 DEG C, and the time is 5h；
8) step 7) products obtained therefrom is packed, rush nitrogen, sealing, obtain described dehydrated apples bar。
Embodiment 3: adopt the inventive method to carry out the preparation of dehydrated diced apple
1) choose fresh, without rot, without pest and disease damage Fructus Mali pumilae raw material, clean up；
2) by cleaned apple peel enucleation；
3) by step 2) in gained Fructus Mali pumilae be cut into triangle fourth；
4) step 3) gained Fructus Mali pumilae fourth being put into and carry out color retention 15min in colour-keeping liquid, colour-keeping liquid adopts Fructus Citri Limoniae acid for adjusting pH value to 3.1～3.5, and citric acid addition is 0.25%；
5) step 4) gained Fructus Mali pumilae fourth is pulled dewatering out, tiling carries out hot air drying to equipment, and temperature is 60 DEG C, and the time is 90min；
6) half-dried for step 5) gained Fructus Mali pumilae fourth is carried out microwave drying, microwave intensity 2W.g-1, dewatering time is 4min。
7) step 6) gained Fructus Mali pumilae fourth being carried out vacuum drying, vacuum is 0.06MPa, and temperature is 60 DEG C, and the time is 3h。
8) step 7) products obtained therefrom is packed, rush nitrogen, sealing, obtain described dehydrated diced apple。
In the various embodiments described above, each technological parameter, such as shapes of cutout, colour-keeping liquid proportioning, color fixative soak time, pH value, hot-wind-drying time, hot air drying temperature, microwave drying field intensity, the microwave drying time, vacuum drying vacuum, vacuum drying temperature, the vacuum drying time etc. all can be varied from, on the basis of technical solution of the present invention, in respective range described in claims, all numerical transformations that above-mentioned each technological parameter is carried out, all the quality of dehydrated apples provided by the invention will not be impacted, should not get rid of outside protection scope of the present invention。
Claims (6)
1. a dehydrated apples, it is characterised in that: this dehydrated apples is made up of following production method, said method comprising the steps of:
(1) Fructus Mali pumilae raw material is carried out；
(2) by cleaned apple peel enucleation；
(3) gained Fructus Mali pumilae in step (2) is cut into lamellar, strip or little triangle fourth；
(4) step (3) gained Fructus Mali pumilae block is carried out color retention；The process time of color retention is 15-25min, and colour-keeping liquid adopts citric acid, and citric acid addition is 0.25%, pH value 3.1～3.5；
(5) step (4) gained Fructus Mali pumilae block is carried out hot air drying；The temperature carrying out hot air drying process is set to 60 DEG C～100 DEG C, and the time is 60～310min；
(6) half-dried for step (5) gained Fructus Mali pumilae block is carried out microwave drying；Microwave intensity is 2.0W.g-1～3.0W.g-1, the time is 4～6min；
(7) step (6) products obtained therefrom is carried out vacuum drying；Vacuum is 0.06MPa～0.09MPa, and temperature is 60 DEG C～90 DEG C, and the time is 1.5h～5.0h；
(8) step (7) products obtained therefrom is packed, rush nitrogen, sealing, obtain described dehydrated apples。
2. dehydrated apples according to claim 1, it is characterised in that: the final water content of gained dehydrated apples product is 2%～10%。
3. dehydrated apples according to claim 1, it is characterised in that: in step (3), apple flakes is that disk is cut in vertical pit direction, and thickness is 2～10mm；Fructus Mali pumilae bar is that parallel pit direction is slitting, and cross-sectional area is 25mm2～225mm2。
4. the production method of the dehydrated apples described in claim 1, it is characterised in that: said method comprising the steps of:
(1) Fructus Mali pumilae raw material is carried out；
(2) by cleaned apple peel enucleation；
(3) gained Fructus Mali pumilae in step (2) is cut into lamellar, strip or little triangle fourth；
(4) step (3) gained Fructus Mali pumilae block is carried out color retention；The process time of color retention is 15-25min, and colour-keeping liquid adopts citric acid, and citric acid addition is 0.25%, pH value 3.1～3.5；
(5) step (4) gained Fructus Mali pumilae block is carried out hot air drying；The temperature carrying out hot air drying process is set to 60 DEG C～100 DEG C, and the time is 60～310min；
(6) half-dried for step (5) gained Fructus Mali pumilae block is carried out microwave drying；Microwave intensity is 2.0W.g-1～3.0W.g-1, the time is 4～6min；
(7) step (6) products obtained therefrom is carried out vacuum drying；Vacuum is 0.06MPa～0.09MPa, and temperature is 60 DEG C～90 DEG C, and the time is 1.5h～5.0h；
(8) step (7) products obtained therefrom is packed, rush nitrogen, sealing, obtain described dehydrated apples。
5. the production method of dehydrated apples according to claim 4, it is characterised in that: in step (3), apple flakes is that disk is cut in vertical pit direction, and thickness is 2～10mm；Fructus Mali pumilae bar is that parallel pit direction is slitting, and cross-sectional area is 25mm2～225mm2。
6. the production method of dehydrated apples according to claim 4, it is characterised in that: the final water content of gained dehydrated apples product is 2%～10%。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610073853.7A CN105685874A (en) | 2016-02-03 | 2016-02-03 | Dehydrated apples and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610073853.7A CN105685874A (en) | 2016-02-03 | 2016-02-03 | Dehydrated apples and production method thereof |
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| CN105685874A true CN105685874A (en) | 2016-06-22 |
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| CN201610073853.7A Pending CN105685874A (en) | 2016-02-03 | 2016-02-03 | Dehydrated apples and production method thereof |
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Cited By (6)
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| CN106666522A (en) * | 2016-12-14 | 2017-05-17 | 重庆市农业科学院 | Dried lemon slices and processing and preserving method thereof |
| CN107048255A (en) * | 2017-03-09 | 2017-08-18 | 海门市茹丽农产品有限公司 | A kind of apple raisins |
| CN107173730A (en) * | 2017-05-27 | 2017-09-19 | 陇东学院 | A kind of high nutritive calcium-zinc reinforcing apple crisp slices low in calories and its production method |
| CN109259138A (en) * | 2018-11-06 | 2019-01-25 | 雅安职业技术学院 | A kind of technique that microwave hot air combined drying prepares dried apple slices |
| CN113080397A (en) * | 2019-12-23 | 2021-07-09 | 谢东谕 | Red dragon fruit dicing method and product thereof |
| CN115211542A (en) * | 2022-06-09 | 2022-10-21 | 河北农业大学 | Apple crisp chips and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN107173730A (en) * | 2017-05-27 | 2017-09-19 | 陇东学院 | A kind of high nutritive calcium-zinc reinforcing apple crisp slices low in calories and its production method |
| CN109259138A (en) * | 2018-11-06 | 2019-01-25 | 雅安职业技术学院 | A kind of technique that microwave hot air combined drying prepares dried apple slices |
| CN109259138B (en) * | 2018-11-06 | 2022-01-21 | 雅安职业技术学院 | Process for preparing dried apples by microwave and hot air combined drying |
| CN113080397A (en) * | 2019-12-23 | 2021-07-09 | 谢东谕 | Red dragon fruit dicing method and product thereof |
| CN115211542A (en) * | 2022-06-09 | 2022-10-21 | 河北农业大学 | Apple crisp chips and preparation method thereof |
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