CN106616576A - Preparation method of dried pitaya fruits - Google Patents
Preparation method of dried pitaya fruits Download PDFInfo
- Publication number
- CN106616576A CN106616576A CN201610756687.0A CN201610756687A CN106616576A CN 106616576 A CN106616576 A CN 106616576A CN 201610756687 A CN201610756687 A CN 201610756687A CN 106616576 A CN106616576 A CN 106616576A
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- Prior art keywords
- temperature
- preparation
- fruit
- prefreezing
- flue
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 240000008086 Echinocereus enneacanthus Species 0.000 title abstract 8
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 title abstract 8
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 title abstract 8
- 238000002061 vacuum sublimation Methods 0.000 claims abstract description 13
- 235000011869 dried fruits Nutrition 0.000 claims description 24
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 19
- 244000157072 Hylocereus undatus Species 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 16
- 230000008023 solidification Effects 0.000 claims description 8
- 238000007711 solidification Methods 0.000 claims description 8
- 230000002045 lasting effect Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 abstract description 5
- 230000008014 freezing Effects 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000003795 desorption Methods 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 235000013305 food Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 3
- 239000013078 crystal Substances 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000013008 moisture curing Methods 0.000 description 1
- 230000001737 promoting effect Effects 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
- 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
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of dried pitaya fruits. The preparation method of the dried pitaya fruits comprises the following steps: step one, carrying out pretreatment, namely peeling the pitaya fruits, and dicing the peeled pitaya fruits to obtain diced pitaya fruits, wherein the length, the thickness and the width of the diced pitaya fruits are between 4 and 5 centimeters; step two, carrying out first pre-freezing at a pre-freezing temperature of 35 DEG C below zero to 33 DEG C below zero; step three, carrying out staged vacuum sublimation drying, namely setting the vacuum pressure at 70Pa and the heating temperature at 80 DEG C and maintaining the conditions for 2 hours, reducing the vacuum pressure to 30Pa and carrying out heating until the temperature is 100 DEG C and maintaining the conditions for 1 hour, and resuming the temperature and the pressure to room temperature and normal pressure, respectively; step four, carrying out second pre-freezing at a pre-freezing temperature of 20 DEG C below zero to 18 DEG C below zero; and step five, carrying out desorption drying at a desorption drying temperature of 40-50 DEG C. The dried pitaya fruits prepared by the preparation method are good in taste; and the nutrients are fully preserved.
Description
Technical field
The present invention relates to a kind of preparation method of flue dried fruit.
Background technology
Vacuum freeze drying (referred to as lyophilized) technology is to be presently considered to FA foods processing technique.Food is freezed
It is exactly first to freeze the moisture in food material, is subsequently heated under low temperature and vacuum condition, makes the ice in material distil
With resolve to water vapour, in this way by the moisture removal in food, so as to obtain drying and dehydrating product.
Fruit why many people like eating, and is because that they are not only delicious, it is often more important that it is rich in needed by human body
Various nutrients, but fruit is easy to rot so that nutrient loss at normal temperatures.The fruit of vacuum freeze drying
Color, smell and taste are essentially identical with fresh goods, can to greatest extent retain the nutrient content of fruit, and rehydration is good, it is easy to long-term to preserve, weight
Amount is light and is readily transported.But the method for flue dried fruit is made at present still to require study, and is especially more fully preserving dragon fruit
Nutriment and the moisture that fully removes in dragon fruit also need to further research.
The content of the invention
The present invention designed and developed a kind of mouthfeel more preferably, be sufficiently reserved nutrient content flue dried fruit preparation method.
The present invention provide technical scheme be：
A kind of preparation method of flue dried fruit, comprises the following steps：
Step one, pretreatment：Flue fruit block is cut into in dragon fruit peeling, the length of flue fruit block, thickness and width are situated between
In 4～5cm；
Step 2, first time prefreezing：First pre-freeze junction temperature is -35～-33 DEG C, starts gradually to be cooled to the from room temperature
One pre-freeze junction temperature, cooling rate is 1～3 DEG C/min, after being cooled to the first pre-freeze junction temperature, is tieed up at a temperature of the first prefreezing
Hold 1～2h；
Step 3, staged vacuum sublimation are dried：First vacuum pressure is set to into 70Pa, heating-up temperature is 80 DEG C, at this
Under the conditions of continue 2h, again vacuum pressure is down to into 30Pa afterwards, heating-up temperature is 100 DEG C, under this condition lasting 1h, extensive afterwards
Again to room temperature and normal pressure；Again vacuum pressure is set as into 30Pa afterwards, heating-up temperature is 60 DEG C, continues 30min, then is recovered to room
Gentle normal pressure；Again vacuum pressure is set as into 30Pa, heating-up temperature is 60 DEG C, continues 10min, then is recovered to room temperature and normal pressure；
Step 4, second prefreezing：Second pre-freeze junction temperature is -20～-18 DEG C, starts gradually to be cooled to the from room temperature
Two pre-freeze junction temperatures, cooling rate is 1～3 DEG C/min, after being cooled to the second pre-freeze junction temperature, is tieed up at a temperature of the second prefreezing
Hold 0.3～0.5h；
Step 5, parsing-desiccation：Parsing-desiccation temperature is 40～50 DEG C, and the parsing-desiccation time is 1～2h.
Preferably, in the preparation method of described flue dried fruit, in the step 2, the first pre-freeze junction temperature
For -35 DEG C, cooling rate is 1 DEG C/min, and at a temperature of the first prefreezing 1h is maintained.
Preferably, in the preparation method of described flue dried fruit, in the step 3, vacuum pressure is 50Pa, heating
Temperature is 30 DEG C, and the vacuum sublimation is dried the duration for 2h.
Preferably, in the preparation method of described flue dried fruit, in the step 4, the second pre-freeze junction temperature
For -20 DEG C, cooling rate is 1 DEG C/min, and at a temperature of the second prefreezing 0.3h is maintained.
Preferably, in the preparation method of described flue dried fruit, in the step 5, parsing-desiccation temperature is 40 DEG C,
The parsing-desiccation time is 1h.
Flue dried fruit prepared by the preparation method of flue dried fruit of the present invention is in good taste, and moisture is few, the holding time
Long, nutriment is sufficiently reserved.
Specific embodiment
Below the present invention is described in further detail, with make those skilled in the art with reference to specification word being capable of evidence
To implement.
The present invention provides a kind of preparation method of flue dried fruit, comprises the following steps：
Step one, pretreatment：Flue fruit block is cut into in dragon fruit peeling, the length of flue fruit block, thickness and width are situated between
In 4～5cm.Flue fruit block is unsuitable too small, and dragon fruit can form more loose tissue, pole after vacuum sublimation dried process
It easily goes to sticks and staves, and affects edible convenience.Length, width and thickness when flue fruit block between 4～5cm when, process
Flue fruit block has good hardness, it is ensured that edible mouthfeel and the convenience packed.
Step 2, first time prefreezing：First pre-freeze junction temperature is -35～-33 DEG C, starts gradually to be cooled to the from room temperature
One pre-freeze junction temperature, cooling rate is 1～3 DEG C/min, after being cooled to the first pre-freeze junction temperature, is tieed up at a temperature of the first prefreezing
Hold 1～2h.The purpose of first time prefreezing is by the moisture-curing of flue dried fruit, it is to avoid sent out in follow-up vacuum sublimation is dried
The bad phenomenons such as raw concentration, foaming, contraction, and reduce the loss of nutriment in dragon fruit.
Step 3, staged vacuum sublimation are dried：First vacuum pressure is set to into 70Pa, heating-up temperature is 80 DEG C, at this
Under the conditions of continue 2h, again vacuum pressure is down to into 30Pa afterwards, heating-up temperature is 100 DEG C, under this condition lasting 1h, extensive afterwards
Again to room temperature and normal pressure；Again vacuum pressure is set as into 30Pa afterwards, heating-up temperature is 60 DEG C, continues 30min, then is recovered to room
Gentle normal pressure；Again vacuum pressure is set as into 30Pa, heating-up temperature is 60 DEG C, continues 10min, then is recovered to room temperature and normal pressure.
The ice crystal inside dragon fruit after freezing is sublimed in this process vapor and escapes from the surface of dragon fruit.Sublimation process is
Start gradually inwardly to elapse from food surface, finally slough the most of water inside dragon fruit.Dragon fruit block product is larger, thick
Degree is thicker, in order to accelerate water vapour diffusion process from inside to outside, shortens the time for processing, the invention provides staged vacuum
The mode of lyophilization.That is, first by vacuum pressure under 70Pa, heating-up temperature persistently carries out 2h at 80 DEG C, steams most of water
Vapour is removed, and pressure is further reduced afterwards, rises high-temperature, promotes water vapour further to remove.It is normal in heating in vacuum and normal temperature
Switch repeatedly between pressure, contribute to promoting the water of fruit internal to slough.
Step 4, second prefreezing：Second pre-freeze junction temperature is -20～-18 DEG C, starts gradually to be cooled to the from room temperature
Two pre-freeze junction temperatures, cooling rate is 1～3 DEG C/min, after being cooled to the second pre-freeze junction temperature, is tieed up at a temperature of the second prefreezing
Hold 0.3～0.5h.After vacuum sublimation is dried, still there is small part water not slough from dragon fruit, but a part in remaining water
It is to combine water, is combined with dragon fruit more firmly, another part water is converted into aqueous water in vacuum sublimation dry run, is in
During diffusing to the surface from inside dragon fruit, now, then second prefreezing is carried out, the water inside dragon fruit is turned again
Ice crystal form is turned to, on the one hand promotes water to deviate from parsing-desiccation, be on the other hand also beneficial to preserve the battalion of dragon fruit
Foster material.
Step 5, parsing-desiccation：Parsing-desiccation temperature is 40～50 DEG C, and the parsing-desiccation time is 1～2h.Through the step
Suddenly, the moisture inside dragon fruit can be reduced to 2%.
Preferably, in the preparation method of described flue dried fruit, in the step 2, the first pre-freeze junction temperature
For -35 DEG C, cooling rate is 1 DEG C/min, and at a temperature of the first prefreezing 1h is maintained.
Preferably, in the preparation method of described flue dried fruit, in the step 3, vacuum pressure is 50Pa, heating
Temperature is 30 DEG C, and the vacuum sublimation is dried the duration for 5h.
Preferably, in the preparation method of described flue dried fruit, in the step 4, the second pre-freeze junction temperature
For -20 DEG C, cooling rate is 1 DEG C/min, and at a temperature of the second prefreezing 0.3h is maintained.
Preferably, in the preparation method of described flue dried fruit, in the step 5, parsing-desiccation temperature is 40 DEG C,
The parsing-desiccation time is 1h.
Embodiment one
Step one, dragon fruit peeling is cut into flue fruit block, the length of flue fruit block, thickness and width between 4～
5cm；
Step 2, first time prefreezing：First pre-freeze junction temperature is -35 DEG C, starts gradually to be cooled to first from room temperature pre-
Solidification point, cooling rate is 1 DEG C/min, after being cooled to the first pre-freeze junction temperature, at a temperature of the first prefreezing 1h is maintained；
Step 3, staged vacuum sublimation are dried：First vacuum pressure is set to into 70Pa, heating-up temperature is 80 DEG C, at this
Under the conditions of continue 2h, again vacuum pressure is down to into 30Pa afterwards, heating-up temperature is 100 DEG C, under this condition lasting 1h, extensive afterwards
Again to room temperature and normal pressure；
Step 4, second prefreezing：Second pre-freeze junction temperature is -20 DEG C, starts 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 pre-freeze junction temperature, at a temperature of the second prefreezing 0.3h is maintained；
Step 5, parsing-desiccation：Parsing-desiccation temperature is 40 DEG C, and the parsing-desiccation time is 1h.
Flue dried fruit obtained by the embodiment is in good taste, and moisture is few, and the holding time is long, and nutriment is fully protected
Stay.
Embodiment two
Step one, dragon fruit peeling is cut into flue fruit block, the length of flue fruit block, thickness and width between 4～
5cm；
Step 2, first time prefreezing：First pre-freeze junction temperature is -33 DEG C, starts gradually to be cooled to first from room temperature pre-
Solidification point, cooling rate is 3 DEG C/min, after being cooled to the first pre-freeze junction temperature, at a temperature of the first prefreezing 2h is maintained；
Step 3, staged vacuum sublimation are dried：First vacuum pressure is set to into 70Pa, heating-up temperature is 80 DEG C, at this
Under the conditions of continue 2h, again vacuum pressure is down to into 30Pa afterwards, heating-up temperature is 100 DEG C, under this condition lasting 1h, extensive afterwards
Again to room temperature and normal pressure；
Step 4, second prefreezing：Second pre-freeze junction temperature is -18 DEG C, starts 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 pre-freeze junction temperature, at a temperature of the second prefreezing 0.5h is maintained；
Step 5, parsing-desiccation：Parsing-desiccation temperature is 50 DEG C, and the parsing-desiccation time is 2h.
Flue dried fruit obtained by the embodiment is in good taste, and moisture is few, and the holding time is long, and nutriment is fully protected
Stay.
Although embodiment of the present invention is disclosed as above, it is not restricted to listed in specification and embodiment
With, it can be applied to completely various suitable the field of the invention, for those skilled in the art, can be easily
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details.
Claims (5)
1. a kind of preparation method of flue dried fruit, it is characterised in that comprise the following steps：
Step one, pretreatment：Flue fruit block is cut into in dragon fruit peeling, the length of flue fruit block, thickness and width between 4～
5cm；
Step 2, first time prefreezing：First pre-freeze junction temperature is -35～-33 DEG C, starts gradually to be cooled to first from room temperature pre-
Solidification point, cooling rate is 1～3 DEG C/min, after being cooled to the first pre-freeze junction temperature, at a temperature of the first prefreezing 1 is maintained
～2h；
Step 3, staged vacuum sublimation are dried：First vacuum pressure is set to into 70Pa, heating-up temperature is 80 DEG C, in the condition
Continue 2h down, again vacuum pressure be down to into 30Pa afterwards, heating-up temperature is 100 DEG C, under this condition lasting 1h, recover afterwards to
Room temperature and normal pressure；Again vacuum pressure is set as into 30Pa afterwards, heating-up temperature is 60 DEG C, continues 30min, then recover to room temperature and
Normal pressure；Again vacuum pressure is set as into 30Pa, heating-up temperature is 60 DEG C, continues 10min, then is recovered to room temperature and normal pressure；
Step 4, second prefreezing：Second pre-freeze junction 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 pre-freeze junction temperature, is maintained at a temperature of the second prefreezing
0.3～0.5h；
Step 5, parsing-desiccation：Parsing-desiccation temperature is 40～50 DEG C, and the parsing-desiccation time is 1～2h.
2. the preparation method of flue dried fruit as claimed in claim 1, it is characterised in that in the step 2, described first is pre-
Solidification point is -35 DEG C, and cooling rate is 1 DEG C/min, and at a temperature of the first prefreezing 1h is maintained.
3. the preparation method of flue dried fruit as claimed in claim 1, it is characterised in that in the step 3, vacuum pressure is
50Pa, heating-up temperature is 30 DEG C, and the vacuum sublimation is dried the duration for 2h.
4. the preparation method of flue dried fruit as claimed in claim 1, it is characterised in that in the step 4, described second is pre-
Solidification point is -20 DEG C, and cooling rate is 1 DEG C/min, and at a temperature of the second prefreezing 0.3h is maintained.
5. the preparation method of flue dried fruit as claimed in claim 1, it is characterised in that in the step 5, parsing-desiccation temperature
Spend for 40 DEG C, the parsing-desiccation time is 1h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610756687.0A CN106616576A (en) | 2016-08-29 | 2016-08-29 | Preparation method of dried pitaya fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610756687.0A CN106616576A (en) | 2016-08-29 | 2016-08-29 | Preparation method of dried pitaya fruits |
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| Publication Number | Publication Date |
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| CN106616576A true CN106616576A (en) | 2017-05-10 |
Family
ID=58852916
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610756687.0A Withdrawn CN106616576A (en) | 2016-08-29 | 2016-08-29 | Preparation method of dried pitaya fruits |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183296A (en) * | 2017-06-21 | 2017-09-22 | 上海理工大学 | The preparation method of pitaya peel dried fruit |
| CN109007210A (en) * | 2018-06-29 | 2018-12-18 | 天峨县平昌生态农业有限公司 | A kind of processing method of flue dried fruit |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000139A (en) * | 2014-06-04 | 2014-08-27 | 李富玉 | Berry-almond stasis-eliminating cake and production process thereof |
-
2016
- 2016-08-29 CN CN201610756687.0A patent/CN106616576A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000139A (en) * | 2014-06-04 | 2014-08-27 | 李富玉 | Berry-almond stasis-eliminating cake and production process thereof |
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 |
|---|---|---|---|---|
| CN107183296A (en) * | 2017-06-21 | 2017-09-22 | 上海理工大学 | The preparation method of pitaya peel dried fruit |
| CN109007210A (en) * | 2018-06-29 | 2018-12-18 | 天峨县平昌生态农业有限公司 | A kind of processing method of flue dried fruit |
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Application publication date: 20170510 |
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