CN106343006A - Freeze-dried lemon slice making technology - Google Patents
Freeze-dried lemon slice making technology Download PDFInfo
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- CN106343006A CN106343006A CN201610624003.1A CN201610624003A CN106343006A CN 106343006 A CN106343006 A CN 106343006A CN 201610624003 A CN201610624003 A CN 201610624003A CN 106343006 A CN106343006 A CN 106343006A
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- Prior art keywords
- lemon tablet
- lyophilizing
- weight portion
- processing technology
- fixative
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- Pending
Links
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 55
- 244000248349 Citrus limon Species 0.000 title claims abstract description 54
- 238000005516 engineering process Methods 0.000 title claims abstract description 21
- 239000000834 fixative Substances 0.000 claims abstract description 38
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 12
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 12
- 239000011734 sodium Substances 0.000 claims abstract description 12
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 229920001353 Dextrin Polymers 0.000 claims abstract description 10
- 239000004375 Dextrin Substances 0.000 claims abstract description 10
- 235000019425 dextrin Nutrition 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000009413 insulation Methods 0.000 claims description 13
- 239000000243 solution Substances 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 229910052751 metal Inorganic materials 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 239000011888 foil Substances 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 10
- 102000004190 Enzymes Human genes 0.000 abstract description 6
- 108090000790 Enzymes Proteins 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 abstract description 5
- 238000001291 vacuum drying Methods 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 229920002581 Glucomannan Polymers 0.000 abstract 1
- 229940046240 glucomannan Drugs 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000002459 sustained effect Effects 0.000 abstract 1
- 238000001514 detection method Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000007792 addition Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 description 1
- 241000209051 Saccharum Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000002061 vacuum sublimation Methods 0.000 description 1
- 238000005406 washing 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
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
-
- 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 a freeze-dried lemon slice making technology. The freeze-dried lemon slice making technology includes the steps of cleaning, slicing, mixing with color fixative, freezing, vacuum drying, detecting, packaging and the like; the color fixative comprises, by weight, 0.05-0.2 part of glucomannan, 0.1-0.5 part of isobutane-VC sodium, 0.05-0.2 part of citric acid, 10-30 parts of white sugar and 0.5-2 parts of dextrin. With the technology, activity of enzyme can be effectively restrained and inactivated by mixing of lemon slices and the fixative, browning of pulp of the lemon slices is avoided, luster and flavor are sustained, loss of nutrient ingredients is avoided, and shelf life is prolonged.
Description
Technical field
The present invention relates to lyophylized food field, more particularly to a kind of processing technology of lyophilizing lemon tablet.
Background technology
Lyophilizing lemon tablet, be Fresh Lemon is freezed after, under vacuum conditions utilize sublimation principle, make the moisture in Fructus Citri Limoniae
Without thawing, directly distilled by solid-state ice-like and remove for vapor, thus realizing the drying of food.Lyophilizing lemon tablet is easy to protect
Deposit, in manufacturing process, nutrient loss is few, rich in the necessary nutritional labeling of the human bodies such as multivitamin, limonin and multiple
Aqueouss are good, no any additive, be suitable to soaked drink and Cooking Seasoning, liked by people and be widely applied.
Make lyophilizing lemon tablet wish to reach color various.But during vacuum lyophilization and dry product bag
In dress storage, it is susceptible to oxidation because the enzyme in oxygen, light, temperature and sarcocarp reacts jointly or enzymatic is brown
Become, particularly lemon tablet center sarcocarp easily blackening, this not only have impact on its outward appearance quality and mouthfeel, also result in nutrition
The loss dividing, accelerates its metamorphic process, the shelf-life is short, limits its application.
Content of the invention
The invention provides a kind of processing technology of lyophilizing lemon tablet, which overcome prior art existing deficiency it
Place.
The technical solution adopted for the present invention to solve the technical problems is: a kind of processing technology of lyophilizing lemon tablet include with
Lower step:
1) select complete, fresh Fructus Citri Limoniae raw material, clean 3-5 minute with bubble washer, drain unnecessary moisture, orientation
It is cut into the thin slice of 5-7mm；
2) lemon tablet being mixed with colour fixative and fully absorb colour fixative to sarcocarp, wherein said colour fixative includes 0.05～
The glucomannoglycan of 0.2 weight portion, the iso- vc sodium of 0.1～0.5 weight portion, the citric acid of 0.05～0.2 weight portion, 10～30 weights
The white sugar of amount part, the dextrin of 0.5～2 weight portion；
3) lemon tablet is arranged laggard scanning frequency to freeze, quick freezing temperature≤- 30 DEG C, the time >=3h；
4) lemon tablet after quick-freezing is dried under vacuum condition, freeze-drying curve be after room temperature is incubated 1～2h 5～
It is warming up to 70 DEG C～90 DEG C insulation 2～3h in 7h, in 6～8h, be then cooled to 45 DEG C～65 DEG C insulation 1.5～2.5h, then
Naturally cool to room temperature；
5) lyophilizing lemon tablet is crossed metal detector it is desirable to precision is ferrum 0.6mm, non-ferric and rustless steel 1.0mm；
6) under ambient humidity≤35%, temperature≤25 DEG C, vacuum condition, described lyophilizing lemon tablet is enclosed In Aluminium Foil Packing
In bag.
Preferably, described colour fixative includes the iso- vc of the glucomannoglycan of 0.05～0.15 weight portion, 0.2～0.3 weight portion
Sodium, the citric acid of 0.1～0.2 weight portion, the white sugar of 15～25 weight portions, the dextrin of 1～1.5 weight portion.
Preferably, described colour fixative includes the glucomannoglycan of 0.1 weight portion, the iso- vc sodium of 0.25 weight portion, 0.15 weight
The citric acid of part, the white sugar of 20 weight portions, the dextrin of 1.3 weight portions.
Preferably, described colour fixative is by 0.1% glucomannoglycan, 0.25% iso- vc sodium, 0.15% citric acid, 20% white
The aqueous solution of Saccharum Sinensis Roxb., 1.3% dextrin and distilled water composition, in described lemon tablet immersion color fixative agent solution, at a temperature of 35-40 DEG C
Stir and soak 5-10 minute.
Preferably, described lemon tablet picks up in color fixative agent solution and drains to by unnecessary color fixative agent solution, with colour fixative
Solution can not drip line and is advisable.
Preferably, described colour fixative is powder, and addition is the 1%～5% of described Fructus Citri Limoniae sheet weight.
Preferably, described colour fixative addition is the 2.5% of described Fructus Citri Limoniae sheet weight.
Preferably, step 4) in, the freeze-drying curve of described lemon tablet is to be warming up to 82 in 6h after room temperature insulation 1.5h
DEG C insulation 2.5h, be then cooled in 7h 55 DEG C insulation 2h, then naturally cool to room temperature.
Compared to prior art, the method have the advantages that
In the processing technology of the present invention, lemon tablet mixing colour fixative is made lemon tablet sarcocarp fully absorb colour fixative or quilt
Colour fixative is embedded, and can effectively suppress the activity of simultaneously inactive enzyme, thus avoiding the sarcocarp of lemon tablet that brown stain occurs, keeps its color
Pool and local flavor, it is to avoid the loss of nutritional labeling.The product color obtaining and nutritional labeling are various, and bacteria detection closes
Lattice, rehydration effect is good.Packed by foil sealing, can store at normal temperatures more than 1 year and brown stain not occur, substantially prolongs
Its shelf-life, it is suitable to production application.
Following examples are described in further detail to the present invention；But a kind of processing technology of lyophilizing lemon tablet of the present invention
It is not limited to embodiment.
Specific embodiment
A kind of processing technology of lyophilizing lemon tablet, including cleaning, section, mixing colour fixative, freezing, vacuum drying, detection,
Packaging and other steps.
First, provide complete, fresh Fructus Citri Limoniae raw material, select removal and damage and rot and black stains in the surface raw material, clear with bubble
Washing machine cleans 3-5 minute, drains unnecessary moisture, is cut into the thin slice of 5-7mm at normal temperatures with machine orientation.
Secondly, lemon tablet is mixed with colour fixative to sarcocarp and fully absorb colour fixative or embedded by colour fixative.Real one
Apply in example, colour fixative is by 0.1% glucomannoglycan, 0.25% iso- vc sodium, 0.15% citric acid, 20% white sugar, 1.3% paste
Essence and the aqueous solution of distilled water composition, lemon tablet are immersed in color fixative agent solution, stir and soak 5-10 at a temperature of 35-40 DEG C
Minute, then pick up and drain to by unnecessary color fixative agent solution, do not become line to be advisable to drip.In another embodiment, colour fixative is
The glucomannoglycan of 0.1 weight portion, the iso- vc sodium of 0.25 weight portion, the citric acid of 0.15 weight portion, the white sugar of 20 weight portions,
The dry powder of the dextrin composition of 1.3 weight portions, by dry powder, directly and lemon tablet carries out mixing and stirring, and addition is lemon tablet weight
The 2.5% of amount.Glucomannoglycan aqueous solution has the effect of film property, sarcocarp surface formed layer protecting film, can play every
Anoxybiotic gas, reduces light and penetrates effect, it is to avoid the enzyme in sarcocarp is affected by these factors and oxidation or enzymatic browning occur；
Iso- vc sodium and citric acid are antioxidant, and symphyogenetic effect more preferably, can effectively suppress and the activity being passivated enzyme, make
Enzyme loses activity, it is to avoid lemon tablet sarcocarp occurs brown stain；After white sugar is dissolved into certain density sugar liquid, in Limon pulp
Surface forms the effect of protective layer, also plays the role of to adjust sour-sweet degree.
Laggard for lemon tablet paving disk scanning frequency is frozen, paving disc thickness controls in 2～2.5mm, quick freezing temperature≤- 30 DEG C, the time >=
3h is to guarantee material adfreezing.Lemon tablet after freezing is placed in vacuum drying oven and carries out vacuum sublimation drying, freeze-drying curve be in
It is warming up to 82 DEG C of insulation 2.5h after room temperature insulation 1.5h in 6h, in 7h, be then cooled to 55 DEG C of insulation 2h, then naturally cold
But to room temperature.When lemon tablet temperature rises to 0 DEG C, freezing stops, and proceeds to vacuum drying, in lemon tablet, moisture is directly turned by solid
For gaseous state evaporation.By the setting of freeze-drying curve temperature, moisture obtained uniformly, efficient remove, and complete appearance is difficult to produce
Change color or other defect, preferably remains nutrient substance simultaneously and serves the effect of sterilizing, finally gives water content little
In 5% lyophilizing lemon tablet.
Lyophilizing lemon tablet is selected, remove the substandard product such as a small amount of impurity foreign body or broken product, sampling carry out sense organ,
Physics and chemistry, the detection of microbiological indicator, specifically include reconstitution rate, aberration, total plate count, the isoparametric detection of acidity, after selecting
Lyophilizing lemon tablet cross metal detector it is desirable to precision is ferrum 0.6mm, non-ferric and rustless steel 1.0mm are to avoid finished product to contain life
The metal fragment being mixed into during product.
Finally, qualified finished product is enclosed under ambient humidity≤35%, temperature≤25 DEG C, vacuum condition aluminum foil sack
In.
Above-described embodiment is only used for further illustrating a kind of processing technology of lyophilizing lemon tablet of the present invention, but the present invention is simultaneously
It is not limited to embodiment, any simple modification that every technical spirit according to the present invention is made to above example, equivalent become
Change and modify, each fall within the protection domain of technical solution of the present invention.
Claims (8)
1. a kind of processing technology of lyophilizing lemon tablet is it is characterised in that comprise the following steps:
1) select complete, fresh Fructus Citri Limoniae raw material, clean 3-5 minute with bubble washer, drain unnecessary moisture, orientation is cut into
The thin slice of 5-7mm；
2) lemon tablet is mixed with colour fixative and fully absorb colour fixative to sarcocarp, wherein said colour fixative includes 0.05～0.2 weight
The amount glucomannoglycan of part, the iso- vc sodium of 0.1～0.5 weight portion, the citric acid of 0.05～0.2 weight portion, 10～30 weight portions
White sugar, the dextrin of 0.5～2 weight portion；
3) lemon tablet is arranged laggard scanning frequency to freeze, quick freezing temperature≤- 30 DEG C, the time >=3h；
4) lemon tablet after quick-freezing is dried under vacuum condition, freeze-drying curve be in room temperature be incubated 1～2h after in 5～7h
It is warming up to 70 DEG C～90 DEG C insulation 2～3h, in 6～8h, be then cooled to 45 DEG C～65 DEG C insulation 1.5～2.5h, then natural
It is cooled to room temperature；
5) lyophilizing lemon tablet is crossed metal detector it is desirable to precision is ferrum 0.6mm, non-ferric and rustless steel 1.0mm；
6) under ambient humidity≤35%, temperature≤25 DEG C, vacuum condition, described lyophilizing lemon tablet is enclosed in aluminum foil sack.
2. lyophilizing lemon tablet according to claim 1 processing technology it is characterised in that: described colour fixative includes 0.05～
The glucomannoglycan of 0.15 weight portion, the iso- vc sodium of 0.2～0.3 weight portion, the citric acid of 0.1～0.2 weight portion, 15～25 weights
The white sugar of amount part, the dextrin of 1～1.5 weight portion.
3. lyophilizing lemon tablet according to claim 2 processing technology it is characterised in that: described colour fixative includes 0.1 weight
The glucomannoglycan of amount part, the iso- vc sodium of 0.25 weight portion, the citric acid of 0.15 weight portion, the white sugar of 20 weight portions, 1.3 weights
The dextrin of amount part.
4. lyophilizing lemon tablet according to claim 3 processing technology it is characterised in that: described colour fixative is by 0.1%
Glucomannoglycan, 0.25% iso- vc sodium, 0.15% citric acid, the aqueous solution of 20% white sugar, 1.3% dextrin and distilled water composition,
In described lemon tablet immersion color fixative agent solution, stir and soak 5-10 minute at a temperature of 35-40 DEG C.
5. lyophilizing lemon tablet according to claim 4 processing technology it is characterised in that: described lemon tablet is molten in colour fixative
Pick up in liquid and drain to by unnecessary color fixative agent solution, line can not dripped with color fixative agent solution and is advisable.
6. the lyophilizing lemon tablet according to claim 1 or 3 processing technology it is characterised in that: described colour fixative is powder
Shape, addition is the 1%～5% of described Fructus Citri Limoniae sheet weight.
7. lyophilizing lemon tablet according to claim 6 processing technology it is characterised in that: described colour fixative addition is institute
State the 2.5% of Fructus Citri Limoniae sheet weight.
8. lyophilizing lemon tablet according to claim 1 processing technology it is characterised in that: step 4) in, described lemon tablet
Freeze-drying curve be in room temperature insulation 1.5h after be warming up in 6h 82 DEG C insulation 2.5h, in 7h, be then cooled to 55 DEG C of insulations
2h, then naturally cools to room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610624003.1A CN106343006A (en) | 2016-08-02 | 2016-08-02 | Freeze-dried lemon slice making technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610624003.1A CN106343006A (en) | 2016-08-02 | 2016-08-02 | Freeze-dried lemon slice making technology |
Publications (1)
| Publication Number | Publication Date |
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| CN106343006A true CN106343006A (en) | 2017-01-25 |
Family
ID=57843410
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610624003.1A Pending CN106343006A (en) | 2016-08-02 | 2016-08-02 | Freeze-dried lemon slice making technology |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720221A (en) * | 2017-03-07 | 2017-05-31 | 四川省农业科学院农产品加工研究所 | Lemon tablet multistage variable-temperature drying means |
| CN108294151A (en) * | 2018-01-16 | 2018-07-20 | 陈思文 | The production method of dry lemon tablet and prepared dry lemon tablet |
| CN108354042A (en) * | 2018-02-02 | 2018-08-03 | 四川诚唯科技有限公司 | A kind of freeze-drying lemon tablet and preparation method thereof |
| CN110115336A (en) * | 2019-06-03 | 2019-08-13 | 河西学院 | A kind of color stabilizer and its application for purple sweet potato Flour product |
| CN110367487A (en) * | 2019-07-19 | 2019-10-25 | 河北科技大学 | A kind of richness probiotics fruits and vegetables are dry and preparation method thereof |
| CN114711400A (en) * | 2022-04-15 | 2022-07-08 | 福建利众诚食品有限公司 | Freeze-drying method of honey lemon slices not prone to color change at normal temperature |
| CN116548594A (en) * | 2023-06-19 | 2023-08-08 | 广东金海康医学营养品股份有限公司 | Fruit and vegetable food suitable for strengthening spleen and nourishing stomach and preparation method thereof |
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| CN103976303A (en) * | 2014-05-15 | 2014-08-13 | 西华大学 | Preparation method for lemon sweet crisp chips by using low-temperature-freeze chitosan instant film-covering color-protection technology |
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