CN105994588A - Processing method for vacuum freeze-dried banana - Google Patents
Processing method for vacuum freeze-dried banana Download PDFInfo
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- CN105994588A CN105994588A CN201610138486.4A CN201610138486A CN105994588A CN 105994588 A CN105994588 A CN 105994588A CN 201610138486 A CN201610138486 A CN 201610138486A CN 105994588 A CN105994588 A CN 105994588A
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- 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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- 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
- A23B7/028—Thin layer-, drum- or roller-drying or by contact with a hot surface
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Drying Of Solid Materials (AREA)
Abstract
The invention discloses a processing method for vacuum freeze-dried banana, wherein the production method comprises the following steps: a, pretreating banana; b, cutting; c, placing in a disc, and carrying out quick freezing; d, carrying out vacuum freeze drying: sending the freeze-dried material into a closed container of a vacuum drying system, under a condition of the vacuum degree of 0-60 Pa, heating and drying for 16-26 hours, moreover, making the final temperature of a finished product not exceed 62 DEG C, and sublimating to dehydrate and dry to obtain the finished product; e, sorting; f, carrying out metal detection; and g, firstly, loading the product into a clean and hygienic double-layer food-grade plastic bag, and then sealing a mouth. The method has the advantages that the original taste, nutritional ingredients and fragrance of the banana are retained to a greatest extent; and a freeze-drying curve of the freeze-drying method is obtained through trial and error, and the method is a freeze-drying process route customized specifically for the banana own characteristics, so that the banana can achieve the best freeze-drying effect.
Description
Technical field
The present invention relates to the technical field of food-processing method, the technology more particularly to food drying method is led
Territory.
Background technology
Fructus Musae is a kind of Common Fruits, because of its price material benefit, sweet mouthfeel and be loved by the people.The shelf-life one of Fructus Musae
As shorter, easily rot, Fructus Musae cut into slices, then to Fructus Musae section be dried process, the guarantor of Fructus Musae can be extended
The matter phase, it is beneficial to preserve, transport and sell, is also convenient for eating simultaneously.Fructus Musae is a kind of food materials that instant class soup product is conventional, and passes
There is many drawbacks in the instant class soup product of system: one is that product is the most by Fructus Musae and other multiple different food materials combination
Together, and making its molding by adding the adjuvant such as edible glue, form several specific taste, not only product taste is single, choosing
Selecting leeway little, Fructus Musae can not be combined from different food materials by client according to self hobby, and with the addition of adjuvant
Food is the most natural, is unfavorable for that people's is healthy；Two is that the drying mode of product food materials mostly is and dries, dries and boil dry,
And by these traditional drying modes prepare drying food materials the most unhygienic, the most unsightly, not only have lost substantial amounts of nutrient
Matter, and the shelf-life of drying food materials is shorter, should not transport for long-distance at a distance and preserve for a long time, after traditional drying food materials rehydration
Reduction effect is poor, and food materials mouthfeel, fragrance, profile, color and luster and nutrient composition content after rehydration are the best, it is impossible to adapt to modern
The needs of living standard.
Summary of the invention
The purpose of the present invention is contemplated to solve above-mentioned deficiency and provide one to be specifically designed for Fructus Musae and be customized being dried
Technique, product rehydration is good, and after rehydration, mouthfeel and color and luster tool are good, and product design is attractive in appearance, at utmost retains the original battalion of Fructus Musae
Form point, long shelf-life, the processing method being beneficial to the vacuum lyophilization Fructus Musae of long-distance transport.
The present invention is to solve above-mentioned technical problem and the technical solution used is as follows:
The processing method of a kind of vacuum lyophilization Fructus Musae, its manufacture method is as follows: a, Fructus Musae pretreatment: select fresh perfume (or spice)
Any of several broadleaf plants is raw material, carries out the most selected to Fructus Musae, chooses except the defective products such as disease, damage, worm, puts into freezing after the Fructus Musae peeling after selected
In case, Fructus Musae carrying out pre-freeze and processes 18～38 minutes, the variations in temperature in household freezer is as follows: temperature in household freezer during beginning
Degree is 5 DEG C～10 DEG C, and through 5～10 minutes, freezing the temperature inside the box reduced to 0 DEG C～4 DEG C, then constant temperature 3～6 minutes；Again through 1～3
Minute, freezing the temperature inside the box reduced to-1 DEG C～-4 DEG C, followed by constant temperature 5～10 minutes；Again through 1～3 minute, freezing the temperature inside the box
Reduce to-5 DEG C～-8 DEG C, last constant temperature 3～reduce to-2 DEG C～-8 DEG C end to temperature of charge in 6 minutes；B, cut type: use special
Cut type machine the Fructus Musae that pre-freeze is good is cut into slices, slice thickness is 1～3cm；C, paving dish, urgency are frozen: the thing good by above-mentioned cut type
Expect evenly laid out on material disc, then the material feeding freeze tunnel spreading dish good is carried out anxious freezing, utilize 2～3 hours, by material
Central temperature is down to-15 DEG C～-20 DEG C；D, vacuum lyophilization: the anxious material frozen is sent into the airtight of vacuum drying system
In container, heat drying 16～26 hours under the vacuum degree condition of 0～60Pa, and make product final temperature not can exceed that 62
DEG C, because of distillation, dehydrate becomes finished product；The variations in temperature of heating plate in vacuum drying system equipment during described heat drying
As follows: during beginning, temperature of heating plate is 18 DEG C～22 DEG C；Through 15～25 minutes, temperature of heating plate was upgraded to 105 DEG C～115
DEG C, then constant temperature 2～4 hours；Again through 8～12 minutes, temperature of heating plate reduces to 85 DEG C～95 DEG C, little followed by constant temperature 5～6
Time；Again through 8～12 minutes, temperature of heating plate reduced to 80 DEG C～84 DEG C, followed by constant temperature 3～4 hours；Again through 8～12 minutes, add
Hot plate temperature was upgraded to 85 DEG C～88 DEG C, followed by constant temperature 2～4 hours；Again through 8～12 minutes, temperature of heating plate reduce to 75 DEG C～
82 DEG C, last constant temperature 4～6 hours, it is upgraded to 58 DEG C～62 DEG C end to temperature of charge；E, sorting: after vacuum drying terminates, will
Material takes out from the hermetic container of vacuum drying system, is weeded out by the product having foreign body；F, metal detection: by product mistake
Metal detector (sensitivity ferrum: 1.0mm, non-ferric: 1.2mm) detects；G, first with the Double-layer food-grade plastic bag of clean hygiene
Enter product, then seal.
In described Fructus Musae preprocessing process, the variations in temperature in household freezer is as follows: during beginning, freezing the temperature inside the box is 8
DEG C, through 8 minutes, freezing the temperature inside the box reduced to 0 DEG C, then constant temperature 5 minutes；Again through 2 minutes, freezing the temperature inside the box reduces to-3 DEG C,
Followed by constant temperature 10 minutes；Again through 2 minutes, freezing the temperature inside the box reduces to-6 DEG C, and last constant temperature reduces to-5 to temperature of charge in 5 minutes
DEG C terminate.
During described vacuum lyophilization, during heat drying, in vacuum drying system equipment, the variations in temperature of heating plate depends on
Secondary as follows: during beginning, temperature of heating plate is 20 DEG C；Through 20 minutes, temperature of heating plate was upgraded to 112 DEG C, then constant temperature 3 hours；Warp again
10 minutes, temperature of heating plate reduced to 90 DEG C, followed by constant temperature 5.5 hours；Again through 10 minutes, temperature of heating plate reduces to 82 DEG C, then
Then constant temperature 3.5 hours；Again through 10 minutes, temperature of heating plate was upgraded to 85 DEG C, followed by constant temperature 3 hours；Again through 10 minutes, heating
Plate temperature reduces to 80 DEG C, last constant temperature 5 hours, is upgraded to 60 DEG C of end to temperature of charge.
The present invention uses above-mentioned technical solution can reach to provide the benefit that: by the food of traditional instant class soup product
Material carries out separately individually dried, and client can be according to self hobby by different from other for the Fructus Musae of vacuum lyophilization process
Food materials are combined, and significantly meet the diversified dietary requirements of client；Owing to this drying means is carried out under low temperature, low pressure,
Moisture in Fructus Musae directly distils, and physical arrangement and the molecule structure change of Fructus Musae are minimum so that Fructus Musae carries out multiple the most again
Shape during water has almost no change, and maintains the original shape of Fructus Musae well；Fructus Musae is done by the method at low temperatures
Dry, do not make protein produce degeneration, make microorganism lose biologos, the volatile ingredient in Fructus Musae and the nutrition of heated denaturalization
Composition and fragrance ingredient loss are the least, farthest remain the original mouthfeel of Fructus Musae, nutritional labeling and fragrance；The method
Being dried under vacuum conditions, oxygen is few, makes oxidizable material be protected, farthest maintains Fructus Musae former
Some color and lusters；This freeze drying process can remove the moisture of 95-99.5% in Fructus Musae, extends the preservation of Bananas to greatest extent
Phase；The method is in dry run, and Fructus Musae does not exist Surface hardened layer problem, and it is internally formed the spongy of porous, thus has
There is the rehydration of excellence, the state before being dried can be recovered at short notice；The freeze-drying curve of this freeze drying process is through repetition test
Get, be specific to the lyophilizing process route that Fructus Musae self character is customized, make Fructus Musae reach optimal effect.
Detailed description of the invention
Embodiment 1: the processing method of a kind of vacuum lyophilization Fructus Musae, its manufacture method is as follows: a, Fructus Musae pretreatment:
Selecting fresh Fructus Musae is raw material, carries out the most selected to Fructus Musae, chooses except defective products such as disease, damage, worms, is shelled by the Fructus Musae after selected
Putting into household freezer after skin, Fructus Musae carries out pre-freeze and processes 32 minutes, the variations in temperature in household freezer is as follows: cold during beginning
Freezing the temperature inside the box is 8 DEG C, and through 8 minutes, freezing the temperature inside the box reduced to 0 DEG C, then constant temperature 5 minutes；Again through 2 minutes, in household freezer
Temperature reduced to-3 DEG C, followed by constant temperature 10 minutes；Again through 2 minutes, freezing the temperature inside the box reduces to-6 DEG C, and last constant temperature 5 minutes is extremely
Temperature of charge reduces to-5 DEG C of end；B, cut type: use special cut type machine that the Fructus Musae that pre-freeze is good is cut into slices, slice thickness
For 1cm；C, paving dish, anxious freeze: by evenly laid out on material disc for material that above-mentioned cut type is good, then send into spreading the good material of dish
Freeze tunnel carries out anxious freezing, and utilizes 3 hours, material center temperature is down to-20 DEG C；D, vacuum lyophilization: by suddenly frozen
Material is sent in the hermetic container of vacuum drying system, heat drying 21 hours under the vacuum degree condition of 60Pa, and makes product
Product final temperature not can exceed that 62 DEG C, and because of distillation, dehydrate becomes finished product；During described heat drying, vacuum drying system sets
The variations in temperature of standby interior heating plate is as follows: during beginning, temperature of heating plate is 20 DEG C；Through 20 minutes, temperature of heating plate was upgraded to
112 DEG C, then constant temperature 3 hours；Again through 10 minutes, temperature of heating plate reduced to 90 DEG C, followed by constant temperature 5.5 hours；Again through 10 points
Clock, temperature of heating plate reduced to 82 DEG C, followed by constant temperature 3.5 hours；Again through 10 minutes, temperature of heating plate is upgraded to 85 DEG C, followed by
Constant temperature 3 hours；Again through 10 minutes, temperature of heating plate reduces to 80 DEG C, last constant temperature 5 hours, is upgraded to 60 DEG C of end to temperature of charge；
E, sorting: after vacuum drying terminates, material is taken out from the hermetic container of vacuum drying system, the product having foreign body is rejected
Fall；F, metal detection: product is crossed metal detector (sensitivity ferrum: 1.0mm, non-ferric: 1.2mm) detection；G, first with clean
The Double-layer food-grade plastic bag of health loads product, then seals.
Embodiment 2: the processing method of a kind of vacuum lyophilization Fructus Musae, its manufacture method is as follows: a, Fructus Musae pretreatment:
Selecting fresh Fructus Musae is raw material, carries out the most selected to Fructus Musae, chooses except defective products such as disease, damage, worms, is shelled by the Fructus Musae after selected
Putting into household freezer after skin, Fructus Musae carries out pre-freeze and processes 18 minutes, the variations in temperature in household freezer is as follows: cold during beginning
Freezing the temperature inside the box is 5 DEG C, and through 5 minutes, freezing the temperature inside the box reduced to 0 DEG C, then constant temperature 3 minutes；Again through 1 minute, in household freezer
Temperature reduced to-1 DEG C, followed by constant temperature 5 minutes；Again through 1 minute, freezing the temperature inside the box reduces to-5 DEG C, and last constant temperature 3 minutes is extremely
Temperature of charge reduces to-2 DEG C of end；B, cut type: use special cut type machine that the Fructus Musae that pre-freeze is good is cut into slices, slice thickness
For 2cm；C, paving dish, anxious freeze: by evenly laid out on material disc for material that above-mentioned cut type is good, then send into spreading the good material of dish
Freeze tunnel carries out anxious freezing, and utilizes 2 hours, material center temperature is down to-15 DEG C；D, vacuum lyophilization: by suddenly frozen
Material is sent in the hermetic container of vacuum drying system, heat drying 17 hours under the vacuum degree condition of 0Pa, and makes product
Final temperature not can exceed that 62 DEG C, and because of distillation, dehydrate becomes finished product；Vacuum drying system equipment during described heat drying
The variations in temperature of interior heating plate is as follows: during beginning, temperature of heating plate is 18 DEG C；Through 22 minutes, temperature of heating plate was upgraded to 105
DEG C, then constant temperature 2 hours；Again through 8 minutes, temperature of heating plate reduced to 85 DEG C, followed by constant temperature 5 hours；Again through 10 minutes, heating
Plate temperature reduced to 80 DEG C, followed by constant temperature 3 hours；Again through 8 minutes, temperature of heating plate was upgraded to 85 DEG C, followed by constant temperature 2 hours；
Again through 12 minutes, temperature of heating plate reduces to 75 DEG C, last constant temperature 4 hours, is upgraded to 58 DEG C of end to temperature of charge；E, sorting: true
After empty dry end, material is taken out from the hermetic container of vacuum drying system, the product having foreign body is weeded out；F, gold
Belong to detection: product is crossed metal detector (sensitivity ferrum: 1.0mm, non-ferric: 1.2mm) detection；G, first double with clean hygiene
Layer food grade plastic packed enter product, then seal.
Embodiment 3: the processing method of a kind of vacuum lyophilization Fructus Musae, its manufacture method is as follows: a, Fructus Musae pretreatment:
Selecting fresh Fructus Musae is raw material, carries out the most selected to Fructus Musae, chooses except defective products such as disease, damage, worms, is shelled by the Fructus Musae after selected
Putting into household freezer after skin, Fructus Musae carries out pre-freeze and processes 38 minutes, the variations in temperature in household freezer is as follows: cold during beginning
Freezing the temperature inside the box is 10 DEG C, and through 10 minutes, freezing the temperature inside the box reduced to 4 DEG C, then constant temperature 6 minutes；Again through 3 minutes, household freezer
Interior temperature reduced to-4 DEG C, followed by constant temperature 10 minutes；Again through 3 minutes, freezing the temperature inside the box reduces to-8 DEG C, last constant temperature 6 minutes
-8 DEG C of end are reduced to temperature of charge；B, cut type: use special cut type machine that the Fructus Musae that pre-freeze is good is cut into slices, slice thick
Degree is 3cm；C, paving dish, anxious freeze: by evenly laid out on material disc for material that above-mentioned cut type is good, then the material spreading dish good is sent
Enter freeze tunnel and carry out anxious freezing, utilize 2.5 hours, material center temperature is down to-18 DEG C；D, vacuum lyophilization: freeze anxious
Good material is sent in the hermetic container of vacuum drying system, heat drying 25 hours under the vacuum degree condition of 50Pa, and
Making product final temperature not can exceed that 62 DEG C, because of distillation, dehydrate becomes finished product；Vacuum drying system during described heat drying
In system equipment, the variations in temperature of heating plate is as follows: during beginning, temperature of heating plate is 22 DEG C；Through 20 minutes, temperature of heating plate liter
It is 115 DEG C, then constant temperature 4 hours；Again through 12 minutes, temperature of heating plate reduced to 95 DEG C, followed by constant temperature 6 hours；Again through 8 points
Clock, temperature of heating plate reduced to 84 DEG C, followed by constant temperature 4 hours；Again through 12 minutes, temperature of heating plate is upgraded to 88 DEG C, followed by perseverance
Temperature 4 hours；Again through 8 minutes, temperature of heating plate reduces to 82 DEG C, last constant temperature 6 hours, is upgraded to 62 DEG C of end to temperature of charge； e、
Sorting: after vacuum drying terminates, material is taken out from the hermetic container of vacuum drying system, the product having foreign body is rejected
Fall；F, metal detection: product is crossed metal detector (sensitivity ferrum: 1.0mm, non-ferric: 1.2mm) detection；G, first with clean
The Double-layer food-grade plastic bag of health loads product, then seals.
Claims (3)
1. the processing method of a vacuum lyophilization Fructus Musae, it is characterised in that its manufacture method is as follows: a, Fructus Musae pretreatment:
Selecting fresh Fructus Musae is raw material, carries out the most selected to Fructus Musae, chooses except defective products such as disease, damage, worms, is shelled by the Fructus Musae after selected
Putting into household freezer after skin, Fructus Musae carries out pre-freeze and processes 18～38 minutes, the variations in temperature in household freezer is as follows: start
Time freezing the temperature inside the box be 5 DEG C～10 DEG C, through 5～10 minutes, freezing the temperature inside the box reduced to 0 DEG C～4 DEG C, then constant temperature 3～6 points
Clock；Again through 1～3 minute, freezing the temperature inside the box reduced to-1 DEG C～-4 DEG C, followed by constant temperature 5～10 minutes；Again through 1～3 minute,
Freezing the temperature inside the box reduces to-5 DEG C～-8 DEG C, last constant temperature 3～reduce to-2 DEG C～-8 DEG C end to temperature of charge in 6 minutes；B, cut
Type: using special cut type machine to cut into slices the Fructus Musae that pre-freeze is good, slice thickness is 1～3cm；C, paving dish, urgency are frozen: by upper
State the good material of cut type evenly laid out on material disc, then send into freeze tunnel carry out anxious freezing by spreading the good material of dish, utilize 2～
3 hours, material center temperature is down to-15 DEG C～-20 DEG C；D, vacuum lyophilization: the anxious material frozen is sent into vacuum and does
In the hermetic container of drying system, heat drying 16～26 hours under the vacuum degree condition of 0～60Pa, and make product final temperature
Degree not can exceed that 62 DEG C, and because of distillation, dehydrate becomes finished product；Heating in vacuum drying system equipment during described heat drying
The variations in temperature of plate is as follows: during beginning, temperature of heating plate is 18 DEG C～22 DEG C；Through 15～25 minutes, temperature of heating plate was upgraded to
105 DEG C～115 DEG C, then constant temperature 2～4 hours；Again through 8～12 minutes, temperature of heating plate reduces to 85 DEG C～95 DEG C, followed by perseverance
Temperature 5～6 hours；Again through 8～12 minutes, temperature of heating plate reduced to 80 DEG C～84 DEG C, followed by constant temperature 3～4 hours；Again through 8～
12 minutes, temperature of heating plate was upgraded to 85 DEG C～88 DEG C, followed by constant temperature 2～4 hours；Again through 8～12 minutes, temperature of heating plate drops
It is 75 DEG C～82 DEG C, last constant temperature 4～6 hours, it is upgraded to 58 DEG C～62 DEG C end to temperature of charge；E, sorting: vacuum drying knot
Shu Hou, takes out material from the hermetic container of vacuum drying system, is weeded out by the product having foreign body；F, metal detection: will
Product crosses metal detector (sensitivity ferrum: 1.0mm, non-ferric: 1.2mm) detection；G, first mould by the Double-layer food-grade of clean hygiene
Pocket loads product, then seals.
The processing method of a kind of vacuum lyophilization Fructus Musae the most according to claim 1, it is characterised in that: described Fructus Musae is pre-
In processing procedure, the variations in temperature in household freezer is as follows: during beginning, freezing the temperature inside the box is 8 DEG C, through 8 minutes, and household freezer
Interior temperature reduces to 0 DEG C, then constant temperature 5 minutes；Again through 2 minutes, freezing the temperature inside the box reduced to-3 DEG C, followed by constant temperature 10 minutes；
Again through 2 minutes, freezing the temperature inside the box reduces to-6 DEG C, and last constant temperature reduces to-5 DEG C of end to temperature of charge in 5 minutes.
The processing method of a kind of vacuum lyophilization Fructus Musae the most according to claim 1, it is characterised in that: described vacuum is cold
During lyophilizing is dry, during heat drying, in vacuum drying system equipment, the variations in temperature of heating plate is as follows: heat during beginning
Plate temperature is 20 DEG C；Through 20 minutes, temperature of heating plate was upgraded to 112 DEG C, then constant temperature 3 hours；Again through 10 minutes, temperature of heating plate
Reduce to 90 DEG C, followed by constant temperature 5.5 hours；Again through 10 minutes, temperature of heating plate reduced to 82 DEG C, followed by constant temperature 3.5 hours；Again
Through 10 minutes, temperature of heating plate was upgraded to 85 DEG C, followed by constant temperature 3 hours；Again through 10 minutes, temperature of heating plate reduces to 80 DEG C,
Rear constant temperature 5 hours, is upgraded to 60 DEG C of end to temperature of charge.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610138486.4A CN105994588A (en) | 2016-03-11 | 2016-03-11 | Processing method for vacuum freeze-dried banana |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610138486.4A CN105994588A (en) | 2016-03-11 | 2016-03-11 | Processing method for vacuum freeze-dried banana |
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| CN105994588A true CN105994588A (en) | 2016-10-12 |
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ID=57082949
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610138486.4A Pending CN105994588A (en) | 2016-03-11 | 2016-03-11 | Processing method for vacuum freeze-dried banana |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111802604A (en) * | 2020-07-10 | 2020-10-23 | 漳州福友食品有限公司 | Freeze-dried sandwich banana rich in vitamin A and preparation method thereof |
| RU2735693C1 (en) * | 2020-06-23 | 2020-11-05 | Общество с ограниченной ответственностью "Алеч" | Production method of sublimated product from vegetable raw material |
| WO2021124676A1 (en) * | 2019-12-17 | 2021-06-24 | ポッカサッポロフード＆ビバレッジ株式会社 | Freeze-dried foodstuff manufacturing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125083A (en) * | 2010-01-20 | 2011-07-20 | 湖北新美香食品有限公司 | Processing method for performing vacuum freeze drying on apple |
| CN102793217A (en) * | 2011-05-23 | 2012-11-28 | 湖北新美香食品有限公司 | Vacuum freeze-drying processing method for compound fruit and vegetable peanut butter granules |
-
2016
- 2016-03-11 CN CN201610138486.4A patent/CN105994588A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125083A (en) * | 2010-01-20 | 2011-07-20 | 湖北新美香食品有限公司 | Processing method for performing vacuum freeze drying on apple |
| CN102793217A (en) * | 2011-05-23 | 2012-11-28 | 湖北新美香食品有限公司 | Vacuum freeze-drying processing method for compound fruit and vegetable peanut butter granules |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021124676A1 (en) * | 2019-12-17 | 2021-06-24 | ポッカサッポロフード＆ビバレッジ株式会社 | Freeze-dried foodstuff manufacturing method |
| CN114929025A (en) * | 2019-12-17 | 2022-08-19 | 百佳三宝乐食品饮料株式会社 | Method for producing freeze-dried food |
| RU2735693C1 (en) * | 2020-06-23 | 2020-11-05 | Общество с ограниченной ответственностью "Алеч" | Production method of sublimated product from vegetable raw material |
| CN111802604A (en) * | 2020-07-10 | 2020-10-23 | 漳州福友食品有限公司 | Freeze-dried sandwich banana rich in vitamin A and preparation method thereof |
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