CN106262108A - A kind of production technology of freeze-dried fruit sheet - Google Patents
A kind of production technology of freeze-dried fruit sheet Download PDFInfo
- Publication number
- CN106262108A CN106262108A CN201610727467.5A CN201610727467A CN106262108A CN 106262108 A CN106262108 A CN 106262108A CN 201610727467 A CN201610727467 A CN 201610727467A CN 106262108 A CN106262108 A CN 106262108A
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- CN
- China
- Prior art keywords
- freeze
- heating
- raw material
- sabot
- 120min
- 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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- 238000005516 engineering process Methods 0.000 title claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 238000000859 sublimation Methods 0.000 claims abstract description 5
- 230000008022 sublimation Effects 0.000 claims abstract description 5
- 238000004108 freeze drying Methods 0.000 claims description 14
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000021022 fresh fruits Nutrition 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000019614 sour taste Nutrition 0.000 claims 1
- 235000019605 sweet taste sensations Nutrition 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 7
- 238000002372 labelling Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 206010013786 Dry skin Diseases 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 12
- 239000000047 product Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 230000007850 degeneration Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000008542 thermal sensitivity Effects 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 210000002381 plasma Anatomy 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 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
- 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
Abstract
The invention discloses the production technology of a kind of freeze-dried fruit sheet, its method includes raw material selection, section, sabot, 40 DEG C of freezings 6h, sublimation dryings, described sublimation drying divides four sections of heating: first paragraph uses 5 DEG C of heating 120min, second segment uses 10 DEG C of heating 120min, 3rd section uses 20 DEG C of heating 240min, 4th section uses 25 DEG C of heating 120min, is finally packaged to be finished product.The freeze-dried fruit sheet that the present invention obtains, saves original color, nutritional labeling and the outward appearance of original material, and has good rehydration.
Description
Technical field
The invention belongs to garden stuff processing technical field, particularly to the production technology of a kind of freeze-dried fruit sheet.
Background technology
It is dried and is to maintain one of method that material will not be putrid and deteriorated.The method being dried is many, as dried, boil dry, drying,
Spray drying and vacuum drying etc..But these drying meanss are all to carry out more than 0 DEG C or at higher temperature.It is dried gained
Product, usually volume-diminished, quality are hardening, and some material there occurs oxidation, and some volatile composition major parts can be lost
Fall, the material of some thermal sensitivity, as protein, vitamin can occur degeneration.Microbes loses biologos, dried thing
Matter is difficult to dissolving etc. in water.The most dried product be dried before compared with in character, have the biggest difference.
Summary of the invention
It is an object of the invention to overcome above-mentioned deficiency, propose following technical scheme:
The invention is intended to provide the production technology of a kind of freeze-dried fruit sheet, the invention provides following summary of the invention for this:
A kind of production technology of freeze-dried fruit sheet, including:
Raw material selection: should select non-rot, color and luster is normal, Maturity is moderate, neither too hard, nor too soft, in the same size, sour-sweet
Good to eat fresh fruit is raw material peeling；
Section: all use the operation of rustless steel dedicated tool, speed wants fast, prevents raw material from exposing for a long time in atmosphere, cuts
Sheet thickness 3-5mm；
Sabot: keep flat the most one by one during raw material sabot, not superposition is stacked；
Freeze: the fruit slice of sabot is put into-40 DEG C of freezings 6h；
Sublimation drying: use vacuum freeze drier, cold well pre-cooling 30min, then the sample that pre-freeze is good is put into freezing
In drying machine, being evacuated to below 10Pa, point four sections of heating: first paragraph uses 5 DEG C of heating 120min, second segment uses 10 DEG C and adds
Hot 120min, the 3rd section uses 20 DEG C of heating 240min, and the 4th section uses 25 DEG C of heating 120min；
Packaging: sample, after vacuum lyophilization, at once takes out and uses vacuum packaging, prevent freeze-drying tablet to be exposed to for a long time
In air.
Vacuum lyophilization (FreezeDried is called for short FD) technique functions starts from early in the twentieth century.The forties in 20th century, FD
First technology is tested at laboratory by Russian scientist and succeeds.During the Second World War, utilize FD technology blood plasma
Dehydration so that it is light and portable, saline injection when needing, just can be cell-stimulating.After World War II terminates, FD technology by with
In medicine, biological, space flight and aviation cause；The sixties in 20th century, the lyophylized food that this technology of application is produced by the U.S. is as aerospace
The space food of member；20 century 70s, along with the quickening of process of industrialization, Japan has digested and assimilated the FD science and technology of the U.S. and has become
Really, and it is furtherd investigate, makes FD technology and equipment thereof achieve further development in the application of food processing field,
From this, FD product and equipment enter the industrialized production epoch, are mainly used in medicine, beverage, food, and to agricultural byproducts
Low temperature dewatering is dried.
Lyophylized food is the abbreviation of vacuum lyophilization food, also referred to as FD food.Due to this special handling process of lyophilizing,
Thus color, smell and taste and nutritional labeling, the face shaping etc. of former fresh food can be maintained to greatest extent；In addition freeze-drying prods
Just can preserve at normal temperatures more than 5 years without preservative, and finished weight is light, it is simple to carry and transport, be processing tourism, stop
Method not busy, that instant food is perfect.Lyophylized food, this is described as the noble in the past of spacefarer's food, the most quietly enters
The life of people
Freeze Drying Technique is different from the drying means of routine, and the substantially temperature below 0 DEG C that is dried of product is carried out,
I.e. carrying out when product freezes, first the biological product containing a large amount of moisture content are frozen into solid, then at vacuum state
Lower solid ice is directly sublimed into water vapour, and water vapour sublimates into again frost in condenser, is dried frost fusing after terminating and discharges.
The lyophilisation product needed has been obtained in freeze drying box.
One. lyophilization is carried out at low temperatures, and therefore the material for many thermal sensitivitys is particularly suitable.Such as protein, micro-
Biology etc will not occur degeneration or lose biologos.Therefore applied the most widely.
Two. when being dried at low temperatures, some volatile ingredients loss in material is the least, is suitable for some chemical productss, medicine
Product and food drying.
Three. in freezing dry process, the growth of microorganism and the effect of enzyme cannot be carried out, and therefore can keep original property
Shape.
Four. owing to being dried when freezing, therefore volume is almost unchanged, maintains original structure, will not
There is concentration phenomena.
Five. dried material is loose porous, in spongy, dissolves rapid and complete after adding water, and recovers former the most immediately
The character come.
Six. carrying out under vacuo owing to being dried, oxygen is few, and therefore some oxidizable materials are protected.
Seven. the dry moisture content that can get rid of more than 95-99%, make dried product can preserve for a long time and never degenerate.
The freeze-dried fruit sheet obtained according to technical solution of the present invention, save original color, nutritional labeling and
The outward appearance of original material, and it is wide to have good rehydration.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is expanded on further.Should be understood that these embodiments are merely to illustrate the present invention
Rather than restriction the scope of the present invention.In addition, it is to be understood that after having read the content that the present invention lectures, people in the art
Member can various modifications may be made or changes to the present invention, and these equivalent form of values fall within the application appended claims equally and limited
Scope.
Embodiment 1
Raw material selection: should select non-rot, color and luster is normal, Maturity is moderate, neither too hard, nor too soft, in the same size, sour-sweet
Good to eat fresh fruit is raw material peeling；
Section: all use the operation of rustless steel dedicated tool, speed wants fast, prevents raw material from exposing for a long time in atmosphere, cuts
Sheet thickness 3-5mm；
Sabot: keep flat the most one by one during raw material sabot, not superposition is stacked.Freeze: the fruit slice of sabot is put into-40 DEG C low
The freezing 6h of temperature；
Sublimation drying: use vacuum freeze drier, cold well pre-cooling 30min, then the sample that pre-freeze is good is put into freezing
In drying machine, it is evacuated to below 10Pa, point 4 sections of heating.1. use 5 DEG C of heating 120min2. to use 10 DEG C of heating 120min3.
20 DEG C of heating 240min4. are used to use 25 DEG C of heating 120min；
Packaging: sample, after vacuum lyophilization, at once takes out and uses vacuum packaging, prevent freeze-drying tablet to be exposed to for a long time
In air.
Claims (1)
1. the production technology of a freeze-dried fruit sheet, it is characterised in that comprise the steps:
Raw material selection: should select non-rot, color and luster is normal, Maturity is moderate, neither too hard, nor too soft, in the same size, sweet and sour taste
Fresh fruit be raw material peeling；
Section: all use the operation of rustless steel dedicated tool, speed wants fast, prevents raw material from exposing for a long time in atmosphere, slice thick
Degree 3-5mm；
Sabot: keep flat the most one by one during raw material sabot, not superposition is stacked；
Freeze: the fruit slice of sabot is put into-40 DEG C of freezings 6h；
Sublimation drying: use vacuum freeze drier, cold well pre-cooling 30min, then the sample that pre-freeze is good is put into lyophilization
In machine, it is evacuated to below 10Pa, point four sections of heating: first paragraph uses 5 DEG C of heating 120min, and second segment uses 10 DEG C of heating
120min, the 3rd section uses 20 DEG C of heating 240min, and the 4th section uses 25 DEG C of heating 120min；
Packaging: sample, after vacuum lyophilization, at once takes out and uses vacuum packaging, prevent freeze-drying tablet to be exposed to air for a long time
In.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610727467.5A CN106262108A (en) | 2016-08-25 | 2016-08-25 | A kind of production technology of freeze-dried fruit sheet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610727467.5A CN106262108A (en) | 2016-08-25 | 2016-08-25 | A kind of production technology of freeze-dried fruit sheet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262108A true CN106262108A (en) | 2017-01-04 |
Family
ID=57676151
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610727467.5A Pending CN106262108A (en) | 2016-08-25 | 2016-08-25 | A kind of production technology of freeze-dried fruit sheet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262108A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156722A (en) * | 2017-05-30 | 2017-09-15 | 胡建锋 | It is a kind of to be used for the preparation technology of outdoor freeze-dried fruit piece |
| CN107319412A (en) * | 2017-06-29 | 2017-11-07 | 黑龙江神守药业有限公司 | A kind of preparation technology of no added lyophilized fruit |
| CN107334101A (en) * | 2017-06-29 | 2017-11-10 | 黑龙江神守药业有限公司 | A kind of no added lyophilized fruit |
| CN107647239A (en) * | 2017-07-27 | 2018-02-02 | 兴化市联富食品有限公司 | A kind of instant dried fruit of Instant Drinks type and preparation method thereof |
| CN107853547A (en) * | 2017-10-26 | 2018-03-30 | 温州市瑶溪杨梅专业合作社 | A kind of preparation method of lyophilized bowl mandarin orange lozenge |
| CN109007006A (en) * | 2018-08-30 | 2018-12-18 | 重庆农笑农业发展有限公司 | Fruit freezing and fresh-keeping method |
| CN113142519A (en) * | 2021-05-13 | 2021-07-23 | 南宁学院 | Processing method for improving crisp dryness and porosity of Meilong No. 1 pitaya jelly |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1366824A (en) * | 2002-03-08 | 2002-09-04 | 中国科学院石家庄农业现代化研究所 | Frozen fruit product and its processing method |
| JP2002325540A (en) * | 2001-04-30 | 2002-11-12 | Kazuo Sakuma | Fruit-like sweet including fruits or processed marine and livestock product, method of producing the same and composition that can be concentrated |
| CN1817193A (en) * | 2006-03-21 | 2006-08-16 | 宋述孝 | Nutrient fruit slices and production thereof |
| CN105533535A (en) * | 2015-12-17 | 2016-05-04 | 攀枝花学院 | Fruit and vegetable freeze-dried snack preparation method and product thereof |
-
2016
- 2016-08-25 CN CN201610727467.5A patent/CN106262108A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002325540A (en) * | 2001-04-30 | 2002-11-12 | Kazuo Sakuma | Fruit-like sweet including fruits or processed marine and livestock product, method of producing the same and composition that can be concentrated |
| CN1366824A (en) * | 2002-03-08 | 2002-09-04 | 中国科学院石家庄农业现代化研究所 | Frozen fruit product and its processing method |
| CN1817193A (en) * | 2006-03-21 | 2006-08-16 | 宋述孝 | Nutrient fruit slices and production thereof |
| CN105533535A (en) * | 2015-12-17 | 2016-05-04 | 攀枝花学院 | Fruit and vegetable freeze-dried snack preparation method and product thereof |
Non-Patent Citations (1)
| Title |
|---|
| 孙健等: "《亚热带水果加工技术手册》", 31 July 2015, 中国农业科学技术出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156722A (en) * | 2017-05-30 | 2017-09-15 | 胡建锋 | It is a kind of to be used for the preparation technology of outdoor freeze-dried fruit piece |
| CN107319412A (en) * | 2017-06-29 | 2017-11-07 | 黑龙江神守药业有限公司 | A kind of preparation technology of no added lyophilized fruit |
| CN107334101A (en) * | 2017-06-29 | 2017-11-10 | 黑龙江神守药业有限公司 | A kind of no added lyophilized fruit |
| CN107647239A (en) * | 2017-07-27 | 2018-02-02 | 兴化市联富食品有限公司 | A kind of instant dried fruit of Instant Drinks type and preparation method thereof |
| CN107853547A (en) * | 2017-10-26 | 2018-03-30 | 温州市瑶溪杨梅专业合作社 | A kind of preparation method of lyophilized bowl mandarin orange lozenge |
| CN109007006A (en) * | 2018-08-30 | 2018-12-18 | 重庆农笑农业发展有限公司 | Fruit freezing and fresh-keeping method |
| CN113142519A (en) * | 2021-05-13 | 2021-07-23 | 南宁学院 | Processing method for improving crisp dryness and porosity of Meilong No. 1 pitaya jelly |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |
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