CN106359545A - Production technology of dehydrated litchi flesh - Google Patents
Production technology of dehydrated litchi flesh Download PDFInfo
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- CN106359545A CN106359545A CN201610738160.5A CN201610738160A CN106359545A CN 106359545 A CN106359545 A CN 106359545A CN 201610738160 A CN201610738160 A CN 201610738160A CN 106359545 A CN106359545 A CN 106359545A
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- Prior art keywords
- fruit
- fructus litchi
- freeze
- litchi
- temperature
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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
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a production technology of dehydrated litchi flesh. A method of the dehydrated litchi flesh comprises the following steps of sorting raw materials, cleaning the sorted raw materials, performing disinfecting, performing color protection, performing low-temperature refrigerating at minus 35 DEG C for 2h, performing sublimation drying, when the vacuum degree achieves 80Pa, enabling heating steam of 50 DEG C to start to enter, performing heating, and finally, performing packaging so as to obtain finished products. According to the prepared dehydrated litchi flesh disclosed by the invention, loss of nutrient components of litchis in a processing course can be reduced, original color, original fragrance and original taste of the litchis are maintained to the maximum extent, the product level is increased, and a new method is provided for deep processing of the litchis.
Description
Technical field
The invention belongs to garden stuff processing technical field, particularly to a kind of production technology of dehydration Fructus Litchi.
Background technology
Drying is to maintain one of method that material will not be putrid and deteriorated.The method being dried is many, such as dry, boil dry, drying,
It is spray-dried and is vacuum dried etc..But these drying meanss are all to carry out more than 0 DEG C or at a temperature of higher.Gained is dried
Product, usually volume-diminished, quality are hardening, and some materials there occurs oxidation, and some volatile composition major parts can be lost
Fall, the material of some thermal sensitivitys, such as protein, vitamin can occur degeneration.Microbes lose biologos, dried thing
Matter is difficult dissolving etc. in water.Therefore dried product has very big difference compared with before drying in character.
Litchi fruits are nutritious, and vitamin species is many, and content is high, is a kind of very high fruit of nutritive value.According in
The analysis of centre Institutes of Health Research threpsology system, 84 grams of Fructus Litchi every hectogram edible part moisture content, 14 grams of carbohydrate, protein
0.7 gram, 0.7 gram of fat, P 32 milligram, 6 milligrams of calcium, 0.02 milligram of amine element, 0.04 milligram of riboflavin, 0.7 milligram of nicotinic acid, resist
36 milligrams of bad hematic acid.Fresh litchi contains substantial amounts of sugar, multivitamin and mineral, and particularly vitamin c is very abundant.China is among the people
Often using Fructus Litchi as tonic, Ming Dynasty's Li Shizhen (1518-1593 A.D.) is described in Compendium of Material Medica: often eat Fructus Litchi, can supplementing the brain body-building, treatment communicable subtropical diseases
Treat swollen, appetizing strengthening the spleen, invigorating primordial QI, be the tonic of puerpera the old and the weak.Fructus Litchi is typical south subtropicses fruit, and cause and effect skin structure is loose
No wax coat is protected and easy dehydration；The sugary high juice of sarcocarp is many, and the period of maturation, physiological activity after the summer of high temperature, fruit picking was prosperous again
Contain.Also being easily subject to various microbial infections simultaneously, so fruit is the most perishable after adopting rotting, losing original color, to storage
Tibetan is fresh-keeping to bring very big difficulty.Traditional processing method mainly has quick-freezing, canning and drying, with low content of technology, nutrition
Loss is big.
Content of the invention
It is an object of the invention to overcoming above-mentioned deficiency, the following technical scheme of proposition:
The invention is intended to providing a kind of production technology of dehydration Fructus Litchi, for this invention provides following content of the invention:
A kind of production technology of dehydration Fructus Litchi, comprising:
Raw material selection: select fruit fresh, appearance is in cerise, sarcocarp is pure white, completely filled fruit, and eight to ninety percent is ripe, and taste is sweet
Slightly acid, gives off a strong fragrance, not easy to change during processing, shell is easily peeled, reject branch and leaf and have pest and disease damage and mechanical injury fruit and
Ateliosis fruit, dehiscent fruit, decayed fruit etc.；
Cleaning: wash away the dirt on Fructus Litchi surface with clear water, pick the debris such as the Fruit branch of remnants simultaneously；
Sterilization: soaking disinfection in the liquor natrii hypochloritises that the Fructus Litchi after cleaning is put into containing effective chlorine density 150-200ppm
After 3-5 minute, pull out and rinse, with clear water, the chlorine residue removing surface；
Color fixative: input mass fraction is 0.2% oxalic acid solution color fixative；
Freeze: the Fructus Litchi installing is put in pre-freeze groove and is freezed, at -35 DEG C about, freeze-off time is general for temperature
Need 2h, the central temperature making material is below eutectic point；
Sublimation drying: first cold-trap is cooled to -35 DEG C in advance, opens and door is dried, load the good Fructus Litchi of pre-freeze and shut storehouse
Door, starts vacuum pump set and carries out evacuation, when vacuum reaches 80pa, the vapourss starting to be passed through 50 DEG C are heated；This
When the material that freezed start sublimation drying, Fructus Litchi sublimation drying process needs 4～5h, when material center temperature is close to surface temperature
When, illustrate that drying finishes, stop being passed through vapourss, stop evacuation.
Packaging: reject the sarcocarp of brown stain, removed after minus sieve powder with the sieve of 5mm, with the evacuation of double-deck pe bag, nitrogen charging
Packaging, selects, make-up room requirement controls 22 DEG C of temperature ＜, relative humidity ＜ 45%.
Vacuum lyophilization (freezedried, abbreviation fd) technology originates in early in the twentieth century.The forties in 20th century, fd
Technology is tested in laboratory by Russian scientist first and is succeeded.During the Second World War, using fd technology blood plasma
Dehydration, just can be cell-stimulating so as to light and portable, saline injection when needing.After World War II terminates, fd technology by with
In medicine, biological, space flight and aviation cause；The sixties in 20th century, the U.S. is using the lyophylized food applying this technology to produce as aerospace
The space food of member；20 century 70s, with the quickening of process of industrialization, the fd science and technology that Japan has digested and assimilated the U.S. becomes
Really, and to it further investigate, make fd technology and its equipment 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, face shaping etc. of former fresh food can be maintained to greatest extent；In addition freeze-drying prods
Can preserve at normal temperatures more than 5 years without preservative, and finished weight is light, easy to carry and transport, it is 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, nowadays quietly enters
The life of people
Freeze Drying Technique is different from conventional drying meanss, and the drying of the product temperature substantially below 0 DEG C is carried out,
Carry out in the state of product freezes, the biological product containing a large amount of moisture content are frozen into solid first, then in vacuum state
Lower solid ice is directly sublimed into water vapour, and water vapour sublimates into frost in condenser again, and drying terminates rear frost fusing and discharges.
The lyophilisation product of needs has been obtained in freeze drying box.
One. lyophilization is carried out at low temperature, and therefore the material for many thermal sensitivitys is particularly suitable.As protein, micro-
Biology etc will not occur degeneration or lose biologos.Therefore pharmaceutically widely applied.
Two. when being dried at low temperature, some volatile ingredients in material lose very little, are 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. due to being dried in the state of 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 almost recovers former immediately
The character come.
Six. because drying is carried out under vacuo, oxygen is few, and therefore some oxidizable materials are protected.
Seven. drying can exclude the moisture content of more than 95-99%, and after enabling to be dried, product preserves for a long time and never degenerates.
The dehydration Fructus Litchi obtaining according to technical solution of the present invention, nutritional labeling in the Fructus Litchi course of processing can be reduced
Loss, keeps the original color of Fructus Litchi to greatest extent, improves product specification, and the deep processing for Fructus Litchi provides new side
Method.
Specific embodiment
With reference to specific embodiment, the present invention is expanded on further.It 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 of present invention instruction, people in the art
Member can various modifications may be made or changes to the present invention, and these equivalent form of values equally fall within the application appended claims and limited
Scope.
Embodiment 1
Raw material selection: select fruit fresh, appearance is in cerise, sarcocarp is pure white, completely filled fruit, and eight to ninety percent is ripe, and taste is sweet
Slightly acid, gives off a strong fragrance, not easy to change during processing, shell is easily peeled.Reject branch and leaf and have pest and disease damage and mechanical injury fruit and
Ateliosis fruit, dehiscent fruit, decayed fruit etc.；
Cleaning: wash away the dirt on Fructus Litchi surface with clear water, pick the debris such as the Fruit branch of remnants simultaneously；
Sterilization: soaking disinfection in the liquor natrii hypochloritises that the Fructus Litchi after cleaning is put into containing effective chlorine density 150-200ppm
After 3-5 minute, pull out and rinse, with clear water, the chlorine residue removing surface；
Color fixative: input mass fraction is 0.2% oxalic acid solution color fixative；
Freeze: the Fructus Litchi installing is put in pre-freeze groove and is freezed, at -35 DEG C about, freeze-off time is general for temperature
Need 2h, the central temperature making material is below eutectic point；
Sublimation drying: first cold-trap is cooled to -35 DEG C in advance, opens and door is dried, load the good Fructus Litchi of pre-freeze and shut storehouse
Door, starts vacuum pump set and carries out evacuation, when vacuum reaches 80pa, the vapourss starting to be passed through 50 DEG C are heated；This
When the material that freezed start sublimation drying.Note needing in heating process to ensure stable working vacuum degree, and ensure article
High-temperature must not exceed 50 DEG C.Fructus Litchi sublimation drying process typically needs 4～5h, when material center temperature is close to surface temperature,
Illustrate that drying finishes, stop being passed through vapourss, stop evacuation.
Packaging: reject the sarcocarp of brown stain, removed after minus sieve powder with the sieve of 5mm, with the evacuation of double-deck pe bag, nitrogen charging
Packaging.Select, make-up room requirement controls 22 DEG C of temperature ＜, relative humidity ＜ 45%.
Claims (1)
1. a kind of production technology of dehydration Fructus Litchi is it is characterised in that comprise the steps:
Raw material selection: select fruit fresh, appearance is in cerise, sarcocarp is pure white, completely filled fruit, and eight to ninety percent is ripe, the sweet slightly acid of taste,
Give off a strong fragrance, not easy to change during processing, shell is easily peeled, reject branch and leaf and have the fruit of pest and disease damage and mechanical injury and develop not
Fruit, dehiscent fruit, decayed fruit etc. completely；
Cleaning: wash away the dirt on Fructus Litchi surface with clear water, pick the debris such as the Fruit branch of remnants simultaneously；
Sterilization: soaking disinfection 3-5 in the liquor natrii hypochloritises that the Fructus Litchi after cleaning is put into containing effective chlorine density 150-200ppm
After minute, pull out and rinse, with clear water, the chlorine residue removing surface；
Color fixative: input mass fraction is 0.2% oxalic acid solution color fixative；
Freeze: the Fructus Litchi installing is put in pre-freeze groove and is freezed, at -35 DEG C about, freeze-off time typically needs 2h to temperature,
The central temperature making material is below eutectic point；
Sublimation drying: first cold-trap is cooled to -35 DEG C in advance, opens and door is dried, load the good Fructus Litchi of pre-freeze and shut door, open
Dynamic vacuum pump set carries out evacuation, and when vacuum reaches 80pa, the vapourss starting to be passed through 50 DEG C are heated；At this moment freeze
Good material starts sublimation drying, and Fructus Litchi sublimation drying process needs 4～5h, when material center temperature is close to surface temperature, says
Bright drying finishes, and stops being passed through vapourss, stops evacuation；
Packaging: reject the sarcocarp of brown stain, removed after minus sieve powder with the sieve of 5mm, with the evacuation of double-deck pe bag, nitrogen charging bag
Dress, selects, make-up room requirement controls 22 DEG C of temperature ＜, relative humidity ＜ 45%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610738160.5A CN106359545A (en) | 2016-08-26 | 2016-08-26 | Production technology of dehydrated litchi flesh |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610738160.5A CN106359545A (en) | 2016-08-26 | 2016-08-26 | Production technology of dehydrated litchi flesh |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106359545A true CN106359545A (en) | 2017-02-01 |
Family
ID=57903384
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610738160.5A Pending CN106359545A (en) | 2016-08-26 | 2016-08-26 | Production technology of dehydrated litchi flesh |
Country Status (1)
| Country | Link |
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| CN (1) | CN106359545A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376412A (en) * | 2002-04-04 | 2002-10-30 | 北京美味珍食品有限责任公司 | Freeze dried and antistaled multi-taste fruit and its preparing process |
| CN1403004A (en) * | 2002-09-30 | 2003-03-19 | 华南农业大学 | Production process of dewatered litchi pulp |
| CN1586227A (en) * | 2004-10-09 | 2005-03-02 | 宋述孝 | Dehydrating and freshness preserving method for lichee and longan and product produced by said method |
| CN101961047A (en) * | 2010-09-15 | 2011-02-02 | 广西大学 | Method for freezing and drying mango |
| CN102578216A (en) * | 2011-01-04 | 2012-07-18 | 如意情集团股份有限公司 | Frozen fresh keeping process for litchis |
| CN102613283A (en) * | 2011-01-26 | 2012-08-01 | 深圳职业技术学院 | Fruit vacuum freeze drying method |
-
2016
- 2016-08-26 CN CN201610738160.5A patent/CN106359545A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376412A (en) * | 2002-04-04 | 2002-10-30 | 北京美味珍食品有限责任公司 | Freeze dried and antistaled multi-taste fruit and its preparing process |
| CN1403004A (en) * | 2002-09-30 | 2003-03-19 | 华南农业大学 | Production process of dewatered litchi pulp |
| CN1586227A (en) * | 2004-10-09 | 2005-03-02 | 宋述孝 | Dehydrating and freshness preserving method for lichee and longan and product produced by said method |
| CN101961047A (en) * | 2010-09-15 | 2011-02-02 | 广西大学 | Method for freezing and drying mango |
| CN102578216A (en) * | 2011-01-04 | 2012-07-18 | 如意情集团股份有限公司 | Frozen fresh keeping process for litchis |
| CN102613283A (en) * | 2011-01-26 | 2012-08-01 | 深圳职业技术学院 | Fruit vacuum freeze drying method |
Non-Patent Citations (3)
| Title |
|---|
| 张余诚等: "真空冷冻干燥制取脱水草莓片", 《冷饮与速冻食品工业》 * |
| 潘清方等: "真空冷冻干燥芒果片的工艺研究", 《安徽农业科学》 * |
| 黄松连: "荔枝肉真空冷冻干燥工艺研究", 《广西轻工业》 * |
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Application publication date: 20170201 |
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