CN106901267A - A kind of dry processing technology of fruits and vegetables ' dehydration - Google Patents
A kind of dry processing technology of fruits and vegetables ' dehydration Download PDFInfo
- Publication number
- CN106901267A CN106901267A CN201710069292.8A CN201710069292A CN106901267A CN 106901267 A CN106901267 A CN 106901267A CN 201710069292 A CN201710069292 A CN 201710069292A CN 106901267 A CN106901267 A CN 106901267A
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- China
- Prior art keywords
- vegetables
- fruits
- processing technology
- blanching
- drying
- Prior art date
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 36
- 238000012545 processing Methods 0.000 title claims abstract description 22
- 238000005516 engineering process Methods 0.000 title claims abstract description 20
- 230000018044 dehydration Effects 0.000 title claims abstract description 10
- 238000006297 dehydration reaction Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 206010033546 Pallor Diseases 0.000 claims abstract description 16
- 108010053481 Antifreeze Proteins Proteins 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 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 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000005720 sucrose Substances 0.000 claims abstract description 6
- 235000013311 vegetables Nutrition 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 238000004108 freeze drying Methods 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000005086 pumping Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 235000011869 dried fruits Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 239000012266 salt solution Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 11
- 241000234282 Allium Species 0.000 description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 6
- 240000002234 Allium sativum Species 0.000 description 5
- 244000300264 Spinacia oleracea Species 0.000 description 5
- 235000009337 Spinacia oleracea Nutrition 0.000 description 5
- 235000004611 garlic Nutrition 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 240000008790 Musa x paradisiaca Species 0.000 description 3
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 244000061408 Eugenia caryophyllata Species 0.000 description 1
- 241000234295 Musa Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 239000006227 byproduct Substances 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
- 238000011160 research Methods 0.000 description 1
- 238000001291 vacuum drying 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
- 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention discloses a kind of dry processing technology of fruits and vegetables ' dehydration, belongs to food processing technology field, including step：1) raw material selection；2) cleaning, raw material are arranged；3) cutting；4) blanching color protection；5) antifreeze protein liquid and cooling draining treatment；6) precooling；7) vacuum freeze drying；8) pack.The present invention is processed after using salt solution or sucrose water blanching with antifreeze protein liquid, and use Vacuum Freezing ＆ Drying Technology, the product dehydrated using the method can to greatest extent retain organizational shape, color, smell and taste and the nutritional ingredient for being dried fruits and vegetables, with rehydration it is fast, reconstitution rate is high, in good taste, surface microorganism quantity is few, storage period is long, the features such as convenient transport carries and is edible, it is easy to industrialized production.The product of processing is widely used as health food, leisure food, instant or instant product, and various dish seasonings or host.
Description
Technical field
Technique is dehydrated the present invention relates to one kind, and in particular to a kind of dry processing technology of fruits and vegetables ' dehydration, belong to food
Product processing technique field.
Background technology
Fruits and vegetables class product is because water content is high, rich in nutrition content, therefore easily rotten, storage period is short, in storage, transport
Upper cost is greatly increased, therefore the drying and dehydrating method of fruits and vegetables class product becomes the emphasis of agricultural byproducts processing technical study.
Dehydrated vegetables is the instant food that fresh vegetables is processed by drying and dehydrating, and its moisture is low, the shelf-life
Long, storage, transport, packing cost are low, are the important research directions of field of vegetable deep-processing.The drying means being commonly used at present
Mainly heated-air drying, vacuum drying, freeze-drying, microwave drying etc., due to all more or less presence of various drying means
Different problems, such as drying time are long, and product quality is poor after drying, institutional framework is hardened, rehydration is poor, and color
And nutriment loss is big, the low problem of apparatus expensive, high cost, efficiency.Therefore a kind of appropriate drying means or work are sought
Skill, the maximum benefit to fruit and vegetable food is very important.
The content of the invention
For the problem that above-mentioned prior art is present, the present invention provides a kind of dry processing technology of fruits and vegetables ' dehydration, processing
Convenient, low cost, the storage cycle is long.
To achieve these goals, the dry processing technology of a kind of fruits and vegetables ' dehydration that the present invention is used, specifically includes as follows
Step：
1) raw material selection：Remove the fruits and vegetables that are rotten and not meeting quality and grade requirement that addle；
2) cleaning, raw material are arranged：Clean, remove the non-edible part of fruits and vegetables；
3) cutting：The fruits and vegetables that will be put in order are cut into required shapes and sizes；
4) blanching color protection：The fruits and vegetables that will be segmented are put into temperature for 85 DEG C -95 DEG C, sodium chloride containing 0.5%-5% or contain
Blanching 10s-60s in the sucrose solution of 1%-5%；
5) antifreeze protein liquid and cooling draining treatment：Fruits and vegetables after blanching are put into the cold water containing 2%-6% antifreeze proteins
Middle cooling, and water drip is net；
6) precooling：The fruits and vegetables cooled down after draining are put into -30 DEG C to -40 DEG C, 8-10h is freezed；
7) vacuum freeze drying：Quick-frozen good fruits and vegetables are put into vacuum in-bin drying 18-26h of the vacuum less than 20Pa,
Fruits and vegetables water content is set to be less than 3%；
8) pack：The good fruits and vegetables of freeze-drying are loaded in damp-prrof packing and vacuum-pumping and sealing, lyophilized fruit and vegetable food.
As improvement, the step 2) in cleaning, specific to rush Xian 1-2min using circulating water, hydraulic pressure is 0.15-
0.30MPa。
As improvement, the step 5) in, the fruits and vegetables after blanching are put into the cold water containing 2%-6% antifreeze proteins and cool down 3-
5min, or it is cooled to normal temperature.
As improvement, the step 3) in, the fruits and vegetables that will be put in order are cut into slices, block, bar, silk or section.
Compared with prior art, the present invention is processed after using salt solution or sucrose water blanching with antifreeze protein liquid, and is adopted
With Vacuum Freezing ＆ Drying Technology, the product dehydrated using the method can to greatest extent retain the tissue for being dried fruits and vegetables
Profile, color, smell and taste and nutritional ingredient, with rehydration it is fast, reconstitution rate is high, in good taste, surface microorganism quantity is few, storage period is long,
The features such as convenient transport carries and is edible, it is easy to industrialized production.The product of processing is widely used as health food, leisure food
Product, instant or instant product, and various dish seasonings or host.
Specific embodiment
To make the object, technical solutions and advantages of the present invention of greater clarity, below by embodiment, the present invention is entered
Row is further described.However, it should be understood that the specific embodiments described herein are merely illustrative of the present invention, and without
In limitation the scope of the present invention.
Unless otherwise defined, all of technical term used herein and scientific terminology are led with technology of the invention is belonged to
The implication that the technical staff in domain is generally understood that is identical, and the term for being used in the description of the invention herein is intended merely to retouch
State the purpose of specific embodiment, it is not intended that in the limitation present invention.
Embodiment one
The processing technology that a kind of onion dehydrates, specifically includes following steps：
Fresh onion is carried out classification on request to select, removes the rotten blade that addles, the onion that will be chosen is rinsed with flowing water
Totally, keep hydraulic pressure more than 0.15MPa (being less than 0.30MPa), cut away onion root and top leaves edible blade, will
Its grain for being cut into 0.5cm sizes, is put into blanching 20s in 95 DEG C of water containing 0.5% sodium chloride, is put into immediately containing 2% after taking-up
3min is cooled down in the cold water of antifreeze protein, water is drained, 8h is freezed in the environment of being then placed in -30 DEG C, then placed into true
Freeze-drying 20h is carried out in vacuum freecing-dry machine (vacuum is less than 20Pa), makes onion grain water content less than 3%, taking-up is carried out
Damp-prrof packing is simultaneously vacuumized, and obtains final product lyophilized onion grain finished product.
Embodiment two
The processing technology that a kind of banana is dehydrated, specifically includes following steps：
Fresh banana is carried out classification on request to select, the banana peeling that will be chosen is cut into the thick pieces of 3-5mm, 85
DEG C, blanching 10s in the sucrose liquid containing 1% is put into containing 3min in 3% antifreeze protein cold water, and taking-up drains water, is put into -30 DEG C
In the environment of freeze 8h, be then placed in carrying out freeze-drying 26h in vacuum freeze drier (vacuum be less than 20Pa), take out into
Row damp-prrof packing is simultaneously vacuumized, Bananas piece finished product.
Embodiment three
The processing technology that a kind of garlic dehydrates, specifically includes following steps：
Ripe garlic is carried out classification on request to select, crust is peeled off, the garlic clove that will be stripped is rinsed with the flowing water of 0.2MPa
Totally, the piece of 0.5cm thickness is cut into, blanching 15s in 85 DEG C of water containing 0.8% sodium chloride is put into, is put into immediately after taking-up
2min is cooled down in the cold water containing 2.5% antifreeze protein, water is drained, 9h is freezed in the environment of being then placed in -35 DEG C, then
Placing into vacuum freeze drier (vacuum is less than 20Pa) carries out freeze-drying 24h, makes garlic slice water content less than 3%,
Taking-up carries out damp-prrof packing and vacuumizes, and obtains final product lyophilized garlic slice finished product.
Example IV
The processing technology that a kind of spinach dehydrates, specifically includes following steps：
Fresh spinach is carried out classification on request to select, removes the rotten blade that addles, the spinach that will be chosen is flowed with 0.3MPa
Water is rinsed well, is cut into 0.5-1cm blades wide, is put into blanching 60s in 90 DEG C of water containing 1% sodium chloride, is thrown immediately after taking-up
Enter and be cooled to room temperature in the cold water containing 5% antifreeze protein, water is drained, 8h is freezed in the environment of being then placed in -30 DEG C, so
Placing into afterwards in vacuum freeze drier of the vacuum less than 20Pa carries out freeze-drying 20h, makes spinach water content less than 3%,
Taking-up carries out damp-prrof packing and vacuumizes, and obtains final product lyophilized spinach finished product.
Embodiment five
The processing technology that a kind of green soya bean is dehydrated, specifically includes following steps：
Green soya bean is carried out classification on request to select, the green soya bean that will be chosen is cleaned up, in 95 DEG C, the sucrose liquid containing 2%
Blanching 20s, places into and cool down in the cold water containing 5% antifreeze protein 5min, and taking-up drains water, cold in the environment of being put into -30 DEG C
Freeze 10h, be then placed in carrying out freeze-drying 26h in vacuum freeze drier of the vacuum less than 20Pa, taking-up carries out moistureproof bag
Fill and vacuumize, lyophilized green soya bean finished product.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, it is all in essence of the invention
Any modification, equivalent or improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (4)
1. the dry processing technology of a kind of fruits and vegetables ' dehydration, it is characterised in that specifically include following steps：
1) raw material selection：Remove the fruits and vegetables that are rotten and not meeting quality and grade requirement that addle；
2) cleaning, raw material are arranged：Clean, remove the non-edible part of fruits and vegetables；
3) cutting：The fruits and vegetables that will be put in order are cut into required shapes and sizes；
4) blanching color protection：The fruits and vegetables that will be segmented are put into temperature for 85 DEG C -95 DEG C, sodium chloride containing 0.5%-5% or containing 1%-
Blanching 10s-60s in 5% sucrose solution；
5) antifreeze protein liquid and cooling draining treatment：Fruits and vegetables after blanching are put into cold in the cold water containing 2%-6% antifreeze proteins
But, it is and water drip is net；
6) precooling：The fruits and vegetables cooled down after draining are put into -30 DEG C to -40 DEG C, 8-10h is freezed；
7) vacuum freeze drying：Quick-frozen good fruits and vegetables are put into vacuum in-bin drying 18-26h of the vacuum less than 20Pa, make fruit
Vegetable water content is less than 3%；
8) pack：The good fruits and vegetables of freeze-drying are loaded in damp-prrof packing and vacuum-pumping and sealing, lyophilized fruit and vegetable food.
2. a kind of dry processing technology of fruits and vegetables ' dehydration according to claim 1, it is characterised in that the step 2) in
Cleaning, specific to rush Xian 1-2min using circulating water, hydraulic pressure is 0.15-0.30MPa.
3. the dry processing technology of a kind of fruits and vegetables ' dehydration according to claim 1 and 2, it is characterised in that the step 5)
In, the fruits and vegetables after blanching are put into and 3-5min are cooled down in the cold water containing 2%-6% antifreeze proteins, or are cooled to normal temperature.
4. the dry processing technology of a kind of fruits and vegetables ' dehydration according to claim 1 and 2, it is characterised in that the step 3)
In, the fruits and vegetables that will be put in order are cut into slices, block, bar, silk or section.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710069292.8A CN106901267A (en) | 2017-02-08 | 2017-02-08 | A kind of dry processing technology of fruits and vegetables ' dehydration |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710069292.8A CN106901267A (en) | 2017-02-08 | 2017-02-08 | A kind of dry processing technology of fruits and vegetables ' dehydration |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106901267A true CN106901267A (en) | 2017-06-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710069292.8A Pending CN106901267A (en) | 2017-02-08 | 2017-02-08 | A kind of dry processing technology of fruits and vegetables ' dehydration |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588477A (en) * | 2018-12-12 | 2019-04-09 | 徐州工程学院 | A method of asparagus is freeze-dried using antifreeze protein |
| CN112704203A (en) * | 2020-12-24 | 2021-04-27 | 黑龙江省林业科学院伊春分院 | A method for preparing Bulbus Allii Victorialis crisp slice by vacuum low temperature frying |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1663403A (en) * | 2005-02-05 | 2005-09-07 | 杭州浙人生物科技有限公司 | Dehydrating method with color, shape and taste keeping functions for fruit and vegetable |
| CN102427734A (en) * | 2009-05-18 | 2012-04-25 | 株式会社钟化 | Method for producing processed food for heating |
| CN105028638A (en) * | 2015-07-28 | 2015-11-11 | 邵素英 | Fruit and vegetable lactic acid bacteria tablet and preparation method thereof |
| CN105533526A (en) * | 2015-12-08 | 2016-05-04 | 李尚锋 | Method for processing dried fruits and vegetables |
-
2017
- 2017-02-08 CN CN201710069292.8A patent/CN106901267A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1663403A (en) * | 2005-02-05 | 2005-09-07 | 杭州浙人生物科技有限公司 | Dehydrating method with color, shape and taste keeping functions for fruit and vegetable |
| CN102427734A (en) * | 2009-05-18 | 2012-04-25 | 株式会社钟化 | Method for producing processed food for heating |
| CN105028638A (en) * | 2015-07-28 | 2015-11-11 | 邵素英 | Fruit and vegetable lactic acid bacteria tablet and preparation method thereof |
| CN105533526A (en) * | 2015-12-08 | 2016-05-04 | 李尚锋 | Method for processing dried fruits and vegetables |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588477A (en) * | 2018-12-12 | 2019-04-09 | 徐州工程学院 | A method of asparagus is freeze-dried using antifreeze protein |
| CN112704203A (en) * | 2020-12-24 | 2021-04-27 | 黑龙江省林业科学院伊春分院 | A method for preparing Bulbus Allii Victorialis crisp slice by vacuum low temperature frying |
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Application publication date: 20170630 |
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