CN107319412A - A kind of preparation technology of no added lyophilized fruit - Google Patents
A kind of preparation technology of no added lyophilized fruit Download PDFInfo
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- CN107319412A CN107319412A CN201710515892.2A CN201710515892A CN107319412A CN 107319412 A CN107319412 A CN 107319412A CN 201710515892 A CN201710515892 A CN 201710515892A CN 107319412 A CN107319412 A CN 107319412A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 79
- 238000005516 engineering process Methods 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 238000004108 freeze drying Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims description 18
- 230000008014 freezing Effects 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 2
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 13
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000021022 fresh fruits Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000005496 eutectics Effects 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000004075 alteration Effects 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 6
- 244000144730 Amygdalus persica Species 0.000 description 4
- 241000588724 Escherichia coli Species 0.000 description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 description 4
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 235000021452 apple slice Nutrition 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food processing technology field, there is provided a kind of preparation technology of no added lyophilized fruit.The preparation technology of the no added lyophilized fruit of the present invention comprises the following steps：(1) pre-freeze：Vacuum freeze drier is cooled to less than 40 DEG C in advance, the fruit slice for being put into 7 9mm carries out pre-freeze, 12 hours pre-freeze time；(2) it is freeze-dried：Chankings after pre-freeze is freeze-dried.The preparation technology for the no added lyophilized fruit that the present invention is provided, without any additive, by controlling the pre-freeze time, both pre-freeze effect had been can guarantee that, save the time again, by controlling freeze-drying process the moisture in fruit is fully removed under its eutectic point, freeze-dried fruit color, type, taste and nutrition and fresh fruit are consistent obtained from, and crispy in taste.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of preparation technology of no added lyophilized fruit.
Background technology
In recent years, Vacuum Freezing ＆ Drying Technology and relevant device etc. are eaten in developed countries such as the U.S., France, moral, Sweden
Product field of deep is applied rapidly, and constantly lifted.The reasonable application of these technologies and equipment, makes developed country's food
Value added by manufacture ability is improved significantly.Compared with developed countries, the developing history of China's Vacuum Freezing ＆ Drying Technology is shorter.With
The fast development of freeze drying technology in the world and China's economic construction, and living standards of the people continuous improvement, it is international and domestic
Market is increasing to the demand of freeze-dried food.
China is vast in territory, and food resource is enriched, and wide in variety, quality is good, and price is low, but hovers for a long time always
Mouth raw material or primary process segment, process technology level are relatively low, and product lacks international competitiveness.Freeze Drying Technique is used as food
The new and high technology of product manufacture field, if fully being applied in fruit process, to improve fruit class and international competitiveness, increasing
Fruit added value and foreign exchange earning, developing rural economy, which is increased farmers' income, suffers from important realistic meaning.
At present, the lyophilized technique of fruit is mainly the rapid draing at a higher temperature of the fruit of pre-freeze, and often
Addition emulsifying agent, gel, color stabilizer etc. are needed, color, type, taste and nutrition can be provided and fresh fruit is consistent by lacking
No added lyophilized technique.
The content of the invention
For defect of the prior art, the present invention provides a kind of preparation technology of no added lyophilized fruit, processing technology
Simply, the freeze-dried fruit piece of preparation is consistent without any material, and color, type, taste and nutrition and fresh fruit.
A kind of preparation technology for no added lyophilized fruit that the present invention is provided, the preparation technology comprises the following steps：
(1) pre-freeze：Vacuum freeze drier is cooled to less than -40 DEG C in advance, 7-9mm fruit slices is put into and carries out pre-freeze, in advance
Freeze 1-2 hours；
(4) it is freeze-dried：Chankings after step (1) pre-freeze is freeze-dried.
Alternatively, the pre-freeze time is 1.5 hours in the step (1).
Alternatively, the freezing dry process of the step (2) include carry out successively sub-zero temperature freeze-drying, 0 DEG C it is cold
The vacuum for freezing system in dry and above freezing high temperature drying, the freezing dry process is less than or equal to 100Pa.
Wherein, above-mentioned " sub-zero temperature freeze-drying " refers to chankings carrying out vacuum freeze drying under the conditions of zubzero temperature
Process, " high temperature drying above freezing " refers to chankings being dried in vacuo under temperature conditionss above freezing, remove combine water process.
Alternatively, the sub-zero temperature is freeze-dried the cooling that heated up repeatedly within the temperature range of -35 DEG C~-20 DEG C
Dry.
Alternatively, the temperature of the sub-zero temperature freeze-drying is higher than pre-freezing temperature, the sub-zero temperature freeze-drying
Temperature is higher than -40 DEG C, and the temperature of the high temperature drying above freezing is less than 60 DEG C.
Alternatively, the chankings sabot in the step (1), is positioned on the dividing plate of vacuum freeze drier, freeze-drying
Technique comprises the following steps：
S1. it is -40 DEG C to control baffle temperature, is dried in vacuo 1 hour, and control system vacuum is less than 30Pa；
S2. dividing plate is heated to -30 DEG C, be dried in vacuo 1 hour, control system vacuum is in 40-80Pa；
S3. dividing plate is heated to -20 DEG C, be dried in vacuo 1-2 hours, control system vacuum is in 40-80Pa；
S4. dividing plate is cooled to -30 DEG C, be dried in vacuo 1 hour, control system vacuum is in 80-100Pa；
S5. step S3 and S4 are repeated in, is repeated 2 times；
S6. dividing plate is heated to -10 DEG C, be dried in vacuo 1 hour, control system vacuum is in 40-80Pa；
S7. dividing plate is heated to 0 DEG C, be dried in vacuo 1-2 hours, control system vacuum is in 40-80Pa；
S8. dividing plate is heated to 10 DEG C, be dried in vacuo 1-2 hours, control system vacuum is in 40-80Pa；
S9. dividing plate is heated to 40 DEG C, be dried in vacuo 2-4 hours, control system vacuum is in 60-90Pa；
S10. it is 40 DEG C to maintain baffle temperature, dries to vacuum and is less than 20Pa, continues to dry 2-4 hours, is freezed
Product.
Alternatively, the moisture content of the fruit obtained after step (2) freeze-drying is less than 2%.
Alternatively, described fruit slice is made by following step：
(1) choosing fruit is cleaned：The fruit that disease-free, non-rot and fruit type meets quality and grade requirement is chosen, is rinsed with clear water
Totally, and to pericarp the peeling and corning of fruits that can not be eaten；
(2) cut into slices：The fruit slice that will be handled well in step (1), the thickness of fruit slice is 7-9mm.
As shown from the above technical solution, the preparation technology for the no added lyophilized fruit that the present invention is provided, by controlling pre-freeze
Time, pre-freeze effect was both can guarantee that, and had saved the time again, by controlling freeze-drying process, run under eutectic point enough for a long time,
The moisture in fruit is fully removed under its eutectic point, obtained from freeze-dried fruit color, type, taste and nutrition with it is fresh
Fruit is consistent.
The preparation technology for the no added lyophilized fruit that the present invention is provided, without any additive, obtained freeze-dried fruit piece shape
Significant change does not occur for shape, and crispy in taste, dehydration rate is high, and moisture content is low, and rehydration is good, and reconstitution rate is higher than 90%, freezes fruit
With fresh fruit solid colour, aberration Δ L values are less than 5, and aberration Δ L values are less than 10 (with JZ-350 type color colors after packing 3 months
Difference meter is determined), total plate count is less than 30/g, and E. coli clones are less than 3/g.
Specifically, rehydration test is that freeze-dried fruit piece fully absorbs water 20min~30min, is weighed after draining, as the following formula
Calculate：Thing weight * 100% after reconstitution rate=(thing weight before thing weight-rehydration after rehydration)/rehydration.
Total plate count determines with coliform and presses GB 4789.2-2010 respectively《National food safety standard food microorganisms
Learn and examine total plate count to determine》、GB 4789.3-2010《National food safety standard food microbiological examination coliform meter
Number》Carry out.
Embodiment
Technical solution of the present invention is described in detail below in conjunction with specific embodiment.Following examples are only used for more
Plus technical scheme is clearly demonstrated, therefore example is only used as, and can not be limited the scope of the invention with this.
It should be noted that unless otherwise indicated, technical term or scientific terminology used in this application should be this hair
The ordinary meaning that bright one of ordinary skill in the art are understood.
The present invention is only used to from specific examples below herein suitable for the processing of the fruit such as apple, pears, peach, orange
Illustrate technical scheme, without limiting it.
Embodiment one
The preparation technology for the no added lyophilized fruit that the present embodiment is provided, comprises the following steps：
(1) choosing fruit is cleaned：The apple that disease-free, non-rot and fruit type meets quality and grade requirement is chosen, is rinsed with clear water
Totally；
(2) cut into slices：The apple slice that will be handled well in step (1), the thickness of section is 7-9mm；
(3) pre-freeze：Vacuum freeze drier is cooled to less than -40 DEG C in advance, the apple slice being put into step (2) carries out pre-
Freeze, the pre-freeze time is 2 hours；
(4) it is freeze-dried：By the chankings sabot after step (3) pre-freeze, the dividing plate for being positioned over vacuum freeze drier is enterprising
Row freeze-drying, specifically includes following steps：
S1. it is -40 DEG C to control baffle temperature, is dried in vacuo 1 hour, and control system vacuum is less than 20Pa；
S2. dividing plate is heated to -30 DEG C, be dried in vacuo 1 hour, control system vacuum is in 40-60Pa；
S3. dividing plate is heated to -20 DEG C, be dried in vacuo 1.5 hours, control system vacuum is in 60-80Pa；
S4. dividing plate is cooled to -30 DEG C, be dried in vacuo 1 hour, control system vacuum is in 80-100Pa；
S5. step S3 and S4 are repeated in, is repeated 2 times；
S6. dividing plate is heated to -10 DEG C, be dried in vacuo 1 hour, control system vacuum is in 40-60Pa；
S7. dividing plate is heated to 0 DEG C, be dried in vacuo 2 hours, control system vacuum is in 60-80Pa；
S8. dividing plate is heated to 10 DEG C, be dried in vacuo 1.5 hours, control system vacuum is in 40-60Pa；
S9. dividing plate is heated to 40 DEG C, be dried in vacuo 2 hours, control system vacuum is in 60-75Pa；
S10. it is 40 DEG C to maintain baffle temperature, dries to vacuum and is less than 10Pa, continues to dry 2 hours, obtains lyophilized production
Product.
Embodiment two
The preparation technology for the no added lyophilized fruit that the present embodiment is provided, comprises the following steps：
(1) choosing fruit is cleaned：The peach that disease-free, non-rot and fruit type meets quality and grade requirement is chosen, is rinsed with clear water
Totally；
(2) cut into slices：By the peach handled well in step (1) section, the thickness of section is 7-9mm；
(3) pre-freeze：Vacuum freeze drier is cooled to less than -40 DEG C in advance, the peach section being put into step (2) carries out pre-
Freeze, the pre-freeze time is 1 hour；
(4) it is freeze-dried：By the chankings sabot after step (3) pre-freeze, the dividing plate for being positioned over vacuum freeze drier is enterprising
Row freeze-drying, specifically includes following steps：
S1. it is -40 DEG C to control baffle temperature, is dried in vacuo 1 hour, and control system vacuum is less than 25Pa；
S2. dividing plate is heated to -30 DEG C, be dried in vacuo 1 hour, control system vacuum is in 60-80Pa；
S3. dividing plate is heated to -20 DEG C, be dried in vacuo 1 hour, control system vacuum is in 40-60Pa；
S4. dividing plate is cooled to -35 DEG C, be dried in vacuo 1 hour, control system vacuum is in 80-100Pa；
S5. step S3 and S4 are repeated in, is repeated 1 times；
S6. dividing plate is heated to -10 DEG C, be dried in vacuo 1 hour, control system vacuum is in 60-80Pa；
S7. dividing plate is heated to 0 DEG C, be dried in vacuo 1 hour, control system vacuum is in 40-60Pa；
S8. dividing plate is heated to 30 DEG C, be dried in vacuo 1 hour, control system vacuum is in 60-80Pa；
S9. dividing plate is heated to 60 DEG C, be dried in vacuo 3 hours, control system vacuum is in 80-90Pa；
S10. it is 60 DEG C to maintain baffle temperature, dries to vacuum and is less than 15Pa, continues to dry 3 hours, obtains lyophilized production
Product.
Embodiment three
The preparation technology for the no added lyophilized fruit that the present embodiment is provided, comprises the following steps：
(1) choosing fruit is cleaned：The orange that disease-free, non-rot and fruit type meets quality and grade requirement is chosen, is rinsed with clear water
Totally, and remove the peel；
(2) cut into slices：By the orange handled well in step (1) section, the thickness of section is 7-9mm；
(3) pre-freeze：Vacuum freeze drier is cooled to less than -40 DEG C in advance, the orange section being put into step (2) carries out pre-
Freeze, the pre-freeze time is 1.5 hours；
(4) it is freeze-dried：By the chankings sabot after step (3) pre-freeze, the dividing plate for being positioned over vacuum freeze drier is enterprising
Row freeze-drying, specifically includes following steps：
S1. it is -40 DEG C to control baffle temperature, is dried in vacuo 1 hour, and control system vacuum is less than 30Pa；
S2. dividing plate is heated to -30 DEG C, be dried in vacuo 1 hour, control system vacuum is in 50-70Pa；
S3. dividing plate is heated to -20 DEG C, be dried in vacuo 2 hours, control system vacuum is in 50-70Pa；
S4. dividing plate is cooled to -30 DEG C, be dried in vacuo 1 hour, control system vacuum is in 80-100Pa；
S5. step S3 and S4 are repeated in, is repeated 3 times；
S6. dividing plate is heated to -10 DEG C, be dried in vacuo 1 hour, control system vacuum is in 50-70Pa；
S7. dividing plate is heated to 0 DEG C, be dried in vacuo 1.5 hours, control system vacuum is in 50-70Pa；
S8. dividing plate is heated to 10 DEG C, be dried in vacuo 2 hours, control system vacuum is in 50-70Pa；
S9. dividing plate is heated to 40 DEG C, be dried in vacuo 4 hours, control system vacuum is in 70-90Pa；
S10. it is 40 DEG C to maintain baffle temperature, dries to vacuum and is less than 20Pa, continues to dry 4 hours, obtains lyophilized production
Product.
The preparation technology for the no added lyophilized fruit that the present invention is provided, without any additive, by controlling during pre-freeze
Between, pre-freeze effect had both been can guarantee that, the time has been saved again, by controlling freeze-drying process the moisture in fruit is filled under its eutectic point
Divide and remove, freeze-dried fruit color, type, taste and nutrition and fresh fruit are consistent obtained from, and crispy in taste.
Dehydration rate and rehydration test are carried out to freezing fruit made from above-described embodiment respectively, above-described embodiment is obtained
The dehydration rate of lyophilized fruit is respectively 1.2%, 1.5% and 1.8%, respectively by freeze-dried fruit piece fully absorb water 20min~
30min, weighs after draining, is calculated as follows：Thing weight * 100% after reconstitution rate=(thing weight before thing weight-rehydration after rehydration)/rehydration,
The reconstitution rate that fruit is specifically freezed made from embodiment one is 91.2%, and the reconstitution rate that fruit is freezed made from embodiment two is
93.3%, the reconstitution rate that fruit is freezed made from embodiment three is 95.1%, it is seen that reconstitution rate is above 90%, and prior art
The reconstitution rate of the lyophilized fruit of production is below 90%.
The aberration that fruit is freezed made from above-described embodiment is measured respectively using JZ-350 types color evaluating, it is real
It is 3 to apply and the aberration Δ L values of fruit are freezed made from example one, and aberration Δ L values are 6 after packing 3 months, are freezed made from embodiment two
The aberration Δ L values of fruit are 4, and aberration Δ L values are 8 after packing 3 months, and the aberration Δ L values of fruit are freezed made from embodiment three
For 4, packaging after 3 months aberration Δ L values be 9.
GB 4789.2-2010 are pressed respectively to the total plate count and coliform that fruit is freezed made from above-described embodiment《Food
The safe national standard food microbiological examination total plate count of product is determined》、GB 4789.3-2010《National food safety standard is eaten
Product microbiological Test enumeration of coliforms》It is measured, the total plate count that fruit is freezed made from embodiment one is 29/g,
E. coli clones are 2/g, and the total plate count of lyophilized fruit is 28/g made from embodiment two, and E. coli clones are less than
2/g, the total plate count of lyophilized fruit is 27/g made from embodiment three, and E. coli clones are less than 1/g, well below
Existing professional standard.
Finally it should be noted that：Various embodiments above is merely illustrative of the technical solution of the present invention, rather than its limitations；To the greatest extent
The present invention is described in detail with reference to foregoing embodiments for pipe, it will be understood by those within the art that：Its according to
The technical scheme described in foregoing embodiments can so be modified, or which part or all technical characteristic are entered
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme, it all should cover among the claim of the present invention and the scope of specification.
Claims (8)
1. a kind of preparation technology of no added lyophilized fruit, it is characterised in that the preparation technology comprises the following steps：
(1) pre-freeze：Vacuum freeze drier is cooled to less than -40 DEG C in advance, 7-9mm fruit slices is put into and carries out pre-freeze, pre-freeze 1-2 is small
When；
(2) it is freeze-dried：Fruit slice after step (1) pre-freeze is freeze-dried.
2. the preparation technology of no added lyophilized fruit according to claim 1, it is characterised in that pre- in the step (1)
The jelly time is 1.5 hours.
3. the preparation technology of no added lyophilized fruit according to claim 1, it is characterised in that the step (2) it is cold
Freeze sub-zero temperature freeze-drying, 0 DEG C of freeze-drying and high temperature drying above freezing that drying process includes carrying out successively, the freezing is done
The vacuum of system is less than or equal to 100Pa during dry.
4. the preparation technology of no added lyophilized fruit according to claim 3, it is characterised in that the sub-zero temperature freezing
Dry the cooling and drying that heated up repeatedly within the temperature range of -35 DEG C~-20 DEG C.
5. the preparation technology of no added lyophilized fruit according to claim 3, it is characterised in that the sub-zero temperature freezing
Dry temperature is higher than pre-freezing temperature, and the temperature of the sub-zero temperature freeze-drying is higher than -40 DEG C, the high temperature drying above freezing
Temperature is less than 60 DEG C.
6. the preparation technology of the no added lyophilized fruit according to claim 1 to 5 any claim, it is characterised in that
Chankings sabot in the step (1), is positioned on the dividing plate of vacuum freeze drier, and freeze drying process includes following step
Suddenly：
S1. it is -40 DEG C to control baffle temperature, is dried in vacuo 1 hour, and control system vacuum is less than 30Pa；
S2. dividing plate is heated to -30 DEG C, be dried in vacuo 1 hour, control system vacuum is in 40-80Pa；
S3. dividing plate is heated to -20 DEG C, be dried in vacuo 1-2 hours, control system vacuum is in 40-80Pa；
S4. dividing plate is cooled to -30 DEG C, be dried in vacuo 1 hour, control system vacuum is in 80-100Pa；
S5. step S3 and S4 are repeated in, is repeated 2 times；
S6. dividing plate is heated to -10 DEG C, be dried in vacuo 1 hour, control system vacuum is in 40-80Pa；
S7. dividing plate is heated to 0 DEG C, be dried in vacuo 1-2 hours, control system vacuum is in 40-80Pa；
S8. dividing plate is heated to 10 DEG C, be dried in vacuo 1-2 hours, control system vacuum is in 40-80Pa；
S9. dividing plate is heated to 40 DEG C, be dried in vacuo 2-4 hours, control system vacuum is in 60-90Pa；
S10. it is 40 DEG C to maintain baffle temperature, dries to vacuum and is less than 20Pa, continues to dry 2-4 hours, obtains freeze-drying prods.
7. the preparation technology of no added lyophilized fruit according to claim 1, it is characterised in that step (2) freezing
The moisture content of the fruit obtained after drying is less than 2%.
8. the preparation technology of the no added lyophilized fruit according to claim 1 to 5 any claim, it is characterised in that
Described fruit slice is made by following step：
(1) choosing fruit is cleaned：The fruit that disease-free, non-rot and fruit type meets quality and grade requirement is chosen, is rinsed well with clear water,
And to peeling and corning of fruits that pericarp can not be eaten；
(2) cut into slices：The fruit slice that will be handled well in step (1), the thickness of fruit slice is 7-9mm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710515892.2A CN107319412A (en) | 2017-06-29 | 2017-06-29 | A kind of preparation technology of no added lyophilized fruit |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710515892.2A CN107319412A (en) | 2017-06-29 | 2017-06-29 | A kind of preparation technology of no added lyophilized fruit |
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| CN110063469A (en) * | 2019-05-08 | 2019-07-30 | 江西中医药大学 | A kind of freeze-drying cumquat piece and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063469A (en) * | 2019-05-08 | 2019-07-30 | 江西中医药大学 | A kind of freeze-drying cumquat piece and application thereof |
| 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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