CN106174189A - The preparation method of dried fruit - Google Patents
The preparation method of dried fruit Download PDFInfo
- Publication number
- CN106174189A CN106174189A CN201610560337.7A CN201610560337A CN106174189A CN 106174189 A CN106174189 A CN 106174189A CN 201610560337 A CN201610560337 A CN 201610560337A CN 106174189 A CN106174189 A CN 106174189A
- Authority
- CN
- China
- Prior art keywords
- temperature
- prefreezing
- parsing
- desiccation
- dried
- 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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- 235000011869 dried fruits Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 238000002061 vacuum sublimation Methods 0.000 claims abstract description 18
- 230000002085 persistent effect Effects 0.000 claims abstract description 6
- 230000008023 solidification Effects 0.000 claims description 6
- 238000007711 solidification Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 8
- 239000002932 luster Substances 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 235000013305 food Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000013078 crystal Substances 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000013008 moisture curing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000005092 sublimation method Methods 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
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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)
Abstract
The invention discloses the preparation method of a kind of dried fruit, including: step one, for the first time prefreezing: the first prefreezing temperature is 25～23 DEG C, starting gradually to be cooled to the first prefreezing temperature from room temperature, cooling rate is 0.1～0.3 DEG C/min, maintains 1～2h at a temperature of the first prefreezing；Step 2, vacuum sublimation are dried: heat to ensure that the internal temperature of Fructus Fragariae Ananssae is less than 15 DEG C, and it is 5～6h that vacuum sublimation is dried the persistent period, recovers afterwards to room temperature and normal pressure；Step 3, for the second time prefreezing: the second prefreezing temperature is 20～18 DEG C, cooling rate is 1～3 DEG C/min, maintains 0.3～0.5h at a temperature of the second prefreezing；Step 4, parsing-desiccation: parsing-desiccation temperature is 40～50 DEG C, the parsing-desiccation time is 1～2h.The dry lovely luster of Fructus Fragariae Ananssae prepared by the present invention, crispy in taste, nutrient substance is sufficiently reserved.
Description
Technical field
The present invention relates to the preparation method of a kind of dried fruit.
Background technology
Vacuum lyophilization (abbreviation lyophilizing) technology is to be presently considered to FA foods processing technique.Food lyophilizing
It is exactly first the moisture in food material to be freezed, heats under low temperature and vacuum condition subsequently, make the ice in material distil
With resolve to water vapour, in this way by the moisture removal in food, thus obtain drying and dehydrating goods.
Fruit the most a lot of people like eating, and is because them the most delicious, it is often more important that it is rich in needed by human body
Various nutrients, but fruit is easy at normal temperatures rot so that nutrient loss.The fruit of vacuum lyophilization
Color, smell and taste are essentially identical with fresh goods, can retain the nutritional labeling of fruit to greatest extent, and rehydration is good, it is easy to preserve for a long time, weight
Amount is light and is readily transported.But the method making Fructus Fragariae Ananssae dry at present still requires study, especially in the battalion more fully preserving Fructus Fragariae Ananssae
The color and luster aspect supporting material and Fructus Fragariae Ananssae also needs to study further.
Summary of the invention
It is more bright-coloured that the present invention has designed and developed a kind of Fructus Fragariae Ananssae color and luster, the preparation method of the more preferable dried fruit of mouthfeel.
The technical scheme that the present invention provides is:
A kind of preparation method of dried fruit, described dried fruit is that Fructus Fragariae Ananssae does, and comprises the following steps:
Step one, for the first time prefreezing: the first prefreezing temperature is-25～-23 DEG C, starts gradually to be cooled to from room temperature
One prefreezing temperature, cooling rate is 0.1～0.3 DEG C/min, after being cooled to the first prefreezing temperature, in the first prefreezing temperature
Lower maintenance 1～2h；
Step 2, vacuum sublimation are dried: heating to ensure that the temperature within Fructus Fragariae Ananssae is less than-15 DEG C, vacuum sublimation is dried
Persistent period is 5～6h, recovers afterwards to room temperature and normal pressure；
Step 3, for the second time prefreezing: the second prefreezing temperature is-20～-18 DEG C, starts gradually to be cooled to from room temperature
Second prefreezing temperature, cooling rate is 1～3 DEG C/min, after being cooled to the second prefreezing temperature, at a temperature of the second prefreezing
Maintain 0.3～0.5h；
Step 4, parsing-desiccation: parsing-desiccation temperature is 40～50 DEG C, the parsing-desiccation time is 1～2h.
Preferably, in the preparation method of described dried fruit, in described step one, described first prefreezing temperature is-
25 DEG C, cooling rate is 0.1 DEG C/min, maintains 1h at a temperature of the first prefreezing.
Preferably, in the preparation method of described dried fruit, in described step 2, when described vacuum sublimation is dried lasting
Between be 5h.
Preferably, in the preparation method of described dried fruit, in described step 3, described second prefreezing temperature is-
20 DEG C, cooling rate is 1 DEG C/min, maintains 0.3h at a temperature of the second prefreezing.
Preferably, in the preparation method of described dried fruit, in described step 4, parsing-desiccation temperature is 40 DEG C, solves
Analysis drying time is 1h.
The dry lovely luster of Fructus Fragariae Ananssae prepared by the preparation method of dried fruit of the present invention, crispy in taste, nutrient substance
It is sufficiently reserved.
Detailed description of the invention
The present invention is described in further detail below, with make those skilled in the art with reference to description word can evidence
To implement.
The present invention provides the preparation method of a kind of dried fruit, described dried fruit to be that Fructus Fragariae Ananssae does, and comprises the following steps:
Step one, for the first time prefreezing: the first prefreezing temperature is-25～-23 DEG C, starts gradually to be cooled to from room temperature
One prefreezing temperature, cooling rate is 0.1～0.3 DEG C/min, after being cooled to the first prefreezing temperature, in the first prefreezing temperature
Lower maintenance 1～2h.The purpose of prefreezing for the first time is by moisture-curing dry for Fructus Fragariae Ananssae, it is to avoid in follow-up vacuum sublimation is dried
Concentrate, bubble, the bad phenomenon such as contraction, and reduce the loss of nutrient substance in Fructus Fragariae Ananssae.
Step 2, vacuum sublimation are dried: heating to ensure that the temperature within Fructus Fragariae Ananssae is less than-15 DEG C, vacuum sublimation is dried
Persistent period is 5～6h, recovers afterwards to room temperature and normal pressure.The ice crystal within Fructus Fragariae Ananssae after freezing is sublimed in this process
Steam escapes from the surface of Fructus Fragariae Ananssae.Sublimation process is to start the most inwardly to elapse from food surface, finally makes within Fructus Fragariae Ananssae
Major part water is sloughed.
Step 3, for the second time prefreezing: the second prefreezing temperature is-20～-18 DEG C, starts gradually to be cooled to from room temperature
Second prefreezing temperature, cooling rate is 1～3 DEG C/min, after being cooled to the second prefreezing temperature, at a temperature of the second prefreezing
Maintain 0.3～0.5h.Dried through vacuum sublimation, still there is small part water not slough from Fructus Fragariae Ananssae, but a part in remaining water
For combining water, being combined more firm with Fructus Fragariae Ananssae, another part water is converted into aqueous water in vacuum sublimation dry run, be in from
During diffusing to the surface inside Fructus Fragariae Ananssae, now, then carry out second time prefreezing, the water within Fructus Fragariae Ananssae is again converted to ice
Crystal form state, on the one hand promotes water can deviate from when parsing-desiccation, is on the other hand also beneficial to preserve the nutrient substance of Fructus Fragariae Ananssae.
Step 4, parsing-desiccation: parsing-desiccation temperature is 40～50 DEG C, the parsing-desiccation time is 1～2h.Through this step
Suddenly, the moisture within Fructus Fragariae Ananssae can reduce to 2%.
Preferably, in the preparation method of described dried fruit, in described step one, described first prefreezing temperature is-
25 DEG C, cooling rate is 0.1 DEG C/min, maintains 1h at a temperature of the first prefreezing.
Preferably, in the preparation method of described dried fruit, in described step 2, when described vacuum sublimation is dried lasting
Between be 5h.
Preferably, in the preparation method of described dried fruit, in described step 3, described second prefreezing temperature is-
20 DEG C, cooling rate is 1 DEG C/min, maintains 0.3h at a temperature of the second prefreezing.
Preferably, in the preparation method of described dried fruit, in described step 4, parsing-desiccation temperature is 40 DEG C, solves
Analysis drying time is 1h.
Embodiment one
Step one, for the first time prefreezing: the first prefreezing temperature is-25 DEG C, start gradually to be cooled to first from room temperature pre-
Solidification point, cooling rate is 0.1 DEG C/min, after being cooled to the first prefreezing temperature, maintains 1h at a temperature of the first prefreezing；
Step 2, vacuum sublimation are dried: heating to ensure that the temperature within Fructus Fragariae Ananssae is less than-15 DEG C, vacuum sublimation is dried
Persistent period is 5h, recovers afterwards to room temperature and normal pressure；
Step 3, for the second time prefreezing: the second prefreezing temperature is-20 DEG C, start gradually to be cooled to second from room temperature pre-
Solidification point, cooling rate is 1 DEG C/min, after being cooled to the second prefreezing temperature, maintains 0.3h at a temperature of the second prefreezing；
Step 4, parsing-desiccation: parsing-desiccation temperature is 40 DEG C, the parsing-desiccation time is 1h.
The dry lovely luster of Fructus Fragariae Ananssae obtained by this embodiment, crispy in taste, nutrient substance is sufficiently reserved.
Embodiment two
Step one, for the first time prefreezing: the first prefreezing temperature is-23 DEG C, start gradually to be cooled to first from room temperature pre-
Solidification point, cooling rate is 0.3 DEG C/min, after being cooled to the first prefreezing temperature, maintains 2h at a temperature of the first prefreezing；
Step 2, vacuum sublimation are dried: heating to ensure that the temperature within Fructus Fragariae Ananssae is less than-15 DEG C, vacuum sublimation is dried
Persistent period is 6h, recovers afterwards to room temperature and normal pressure；
Step 3, for the second time prefreezing: the second prefreezing temperature is-18 DEG C, start gradually to be cooled to second from room temperature pre-
Solidification point, cooling rate is 3 DEG C/min, after being cooled to the second prefreezing temperature, maintains 0.5h at a temperature of the second prefreezing；
Step 4, parsing-desiccation: parsing-desiccation temperature is 50 DEG C, the parsing-desiccation time is 2h.
The dry lovely luster of Fructus Fragariae Ananssae obtained by this embodiment, crispy in taste, nutrient substance is sufficiently reserved.
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed
Using, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily
Realizing other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details.
Claims (5)
1. the preparation method of a dried fruit, it is characterised in that described dried fruit is that Fructus Fragariae Ananssae does, and comprises the following steps:
Step one, for the first time prefreezing: the first prefreezing temperature is-25～-23 DEG C, starts gradually to be cooled to first from room temperature pre-
Solidification point, cooling rate is 0.1～0.3 DEG C/min, after being cooled to the first prefreezing temperature, ties up at a temperature of the first prefreezing
Hold 1～2h；
Step 2, vacuum sublimation are dried: heating to ensure that the temperature within Fructus Fragariae Ananssae is less than-15 DEG C, vacuum sublimation is dried and continues
Time is 5～6h, recovers afterwards to room temperature and normal pressure；
Step 3, for the second time prefreezing: the second prefreezing temperature is-20～-18 DEG C, starts gradually to be cooled to second from room temperature pre-
Solidification point, cooling rate is 1～3 DEG C/min, after being cooled to the second prefreezing temperature, maintains at a temperature of the second prefreezing
0.3～0.5h；
Step 4, parsing-desiccation: parsing-desiccation temperature is 40～50 DEG C, the parsing-desiccation time is 1～2h.
2. the preparation method of dried fruit as claimed in claim 1, it is characterised in that in described step one, described first pre-freeze
Junction temperature is-25 DEG C, and cooling rate is 0.1 DEG C/min, maintains 1h at a temperature of the first prefreezing.
3. the preparation method of dried fruit as claimed in claim 1, it is characterised in that in described step 2, described vacuum sublimation
The dry persistent period is 5h.
4. the preparation method of dried fruit as claimed in claim 1, it is characterised in that in described step 3, described second pre-freeze
Junction temperature is-20 DEG C, and cooling rate is 1 DEG C/min, maintains 0.3h at a temperature of the second prefreezing.
5. the preparation method of dried fruit as claimed in claim 1, it is characterised in that in described step 4, parsing-desiccation temperature
Being 40 DEG C, the parsing-desiccation time is 1h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610560337.7A CN106174189A (en) | 2016-07-15 | 2016-07-15 | The preparation method of dried fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610560337.7A CN106174189A (en) | 2016-07-15 | 2016-07-15 | The preparation method of dried fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174189A true CN106174189A (en) | 2016-12-07 |
Family
ID=57475057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610560337.7A Pending CN106174189A (en) | 2016-07-15 | 2016-07-15 | The preparation method of dried fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106174189A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156708A (en) * | 2017-04-19 | 2017-09-15 | 中国农业科学院农产品加工研究所 | The preparation method of the sandwich dried strawberry of cream |
| CN107279432A (en) * | 2017-06-23 | 2017-10-24 | 查亚威吉达沃拉纳 | Jackfruit sugar and preparation method thereof |
-
2016
- 2016-07-15 CN CN201610560337.7A patent/CN106174189A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 漆正方 等: "刺梨鲜果块真空冷冻干燥工艺研究", 《食品安全导刊》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156708A (en) * | 2017-04-19 | 2017-09-15 | 中国农业科学院农产品加工研究所 | The preparation method of the sandwich dried strawberry of cream |
| CN107279432A (en) * | 2017-06-23 | 2017-10-24 | 查亚威吉达沃拉纳 | Jackfruit sugar and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |
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| RJ01 | Rejection of invention patent application after publication |