CN107410973A - Fresh-keeping fruit and vegetable is compressed in the production of cryogenic temperature freezing drying equipment - Google Patents
Fresh-keeping fruit and vegetable is compressed in the production of cryogenic temperature freezing drying equipment Download PDFInfo
- Publication number
- CN107410973A CN107410973A CN201710818624.8A CN201710818624A CN107410973A CN 107410973 A CN107410973 A CN 107410973A CN 201710818624 A CN201710818624 A CN 201710818624A CN 107410973 A CN107410973 A CN 107410973A
- Authority
- CN
- China
- Prior art keywords
- fruit
- compressed
- vegetable
- fresh
- vegetables
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000001035 drying Methods 0.000 title claims abstract description 15
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000007710 freezing Methods 0.000 title claims abstract description 11
- 230000008014 freezing Effects 0.000 title claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 24
- 235000013311 vegetables Nutrition 0.000 claims abstract description 24
- 235000013305 food Nutrition 0.000 claims abstract description 13
- 230000006835 compression Effects 0.000 claims abstract description 10
- 238000007906 compression Methods 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 230000018044 dehydration Effects 0.000 claims description 12
- 238000006297 dehydration reaction Methods 0.000 claims description 12
- 238000004320 controlled atmosphere Methods 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 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
- 238000003860 storage Methods 0.000 abstract description 3
- 238000009920 food preservation Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 3
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
- A23B7/0215—Post-treatment of dried fruits or vegetables
-
- 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
Abstract
Fresh-keeping fruit and vegetable is compressed in the production of cryogenic temperature freezing drying equipment, it is related to food preservation field, it is especially a kind of to pass through low temperature drying, retaining food product nutriment, the food preserving time limit is improved, fresh-keeping fruit and vegetable is compressed in the cryogenic temperature freezing drying equipment production for reducing volume of food.The production technology of the present invention comprises the following steps：1）Cleaning；2）Chopping；3）Dry；4）Compression；5）Packaging.Fresh-keeping fruit and vegetable is compressed in the cryogenic temperature freezing drying equipment production of the present invention, it is dried using low temperature, can be in the case where not destroying fruit vegetable nutrient, largely it is dehydrated, dehydrating effect is good, the color of fruits and vegetables itself can also be even kept, greatly improves the shelf-life, and during dry packing, without any additive, more natural environmental-protective, it is with hot-water soak or directly edible when edible, it can be quickly supplemented energy for human body, and carried out by compression device, substantially reduce volume, easily facilitate transport, storage.
Description
Technical field
It is especially a kind of by low temperature drying the present invention relates to food preservation field, retaining food product nutriment, improve food
Fresh-keeping fruit and vegetable is compressed in product quality guarantee period, the cryogenic temperature freezing drying equipment production for reducing volume of food.
Background technology
Contain substantial amounts of nutriment in vegetables and fruit, be human intake's vitamin and the important canal of various trace elements
Road, but contain large quantity of moisture in vegetables or fruit, it is very easy corrupt, rotten, it is not easy to deposit for a long time, and due to
The presence of moisture, cause its volume larger, need to occupy substantial amounts of space in storage, be unfavorable for amount transport.
The content of the invention
To be solved by this invention is exactly existing vegetables and fruit, containing large quantity of moisture, is not easy to deposit for a long time and big
The problem of amount transport, there is provided it is a kind of by low temperature drying, retaining food product nutriment, the food preserving time limit is improved, reduce food
Fresh-keeping fruit and vegetable is compressed in the cryogenic temperature freezing drying equipment production of volume.
Fresh-keeping fruit and vegetable is compressed in the cryogenic temperature freezing drying equipment production of the present invention, it is characterised in that production technology bag
Include following steps：
1）Cleaning：Fresh vegetables or fruit are put into cleaning equipment, injected clear water, the clear water water surface is not less than vegetables or fruit
The peak of placement, vibration washing is carried out using electromagnetic wave of the vibration frequency in 300MHz ~ 300GHz, is cleaned 1 hour；
2）Chopping：Cleaned vegetables or fruit are cut into thread；
3）Dry：Thread vegetables silk or fruit silk are put into dehydration 16-24 hours, dehydration rate in -40 DEG C of vacuum environments to reach
97%；
4）Compression：Vegetables silk after dehydration or fruit silk are put into compression device and compressed, volume is allowed to and reduces 90-95%；
5）Packaging：Vegetables silk through overcompression or fruit silk are vacuum-packed, then sterilized using irradiation, you can
To controlled atmosphere compressed foods.
Cleaning method in this technical process, relative to Conventional cleaning methods, can economize on water 40-45%, decontamination, go agriculture residual
Effect improve 95%, while the scavenging period of about half can also be saved；Using low temperature drying mode, more abundant, Bu Huigai is dehydrated
The nutrition become in fruits and vegetables and color, usual 100kg vegetables, it is only 2-5kg after dehydration, is 5kg after the dehydration of 100kg fruit
Left and right, additionally it is possible to increase substantially the shelf-life to 2 years, by the fruits and vegetables of dehydration, using conventional compression equipment, volume can be reduced
90-95%, when edible, hot-water soak is directly used, without any additive, belongs to natural food, can also directly be made
With being easy to the energy of quick supplement needed by human body.
Fresh-keeping fruit and vegetable is compressed in the cryogenic temperature freezing drying equipment production of the present invention, is dried using low temperature, energy
Enough in the case where not destroying fruit vegetable nutrient, largely it is dehydrated, dehydrating effect is good, or even can also keep the face of fruits and vegetables itself
Color, the shelf-life is greatly improved, and during dry packing, without any additive, more natural environmental-protective, when edible, used
Hot-water soak is directly edible, can be quickly supplemented energy for human body, and is carried out by compression device, substantially reduces
Volume, easily facilitate transport, storage.
Embodiment
Embodiment 1：Fresh-keeping fruit and vegetable is compressed in a kind of production of cryogenic temperature freezing drying equipment, its production technology include with
Lower step：
1）Cleaning：Fresh vegetables or fruit are put into cleaning equipment, injected clear water, the clear water water surface is not less than vegetables or fruit
The peak of placement, vibration washing is carried out using electromagnetic wave of the vibration frequency in 300MHz ~ 300GHz, is cleaned 1 hour；
2）Chopping：Cleaned vegetables or fruit are cut into thread；
3）Dry：Thread vegetables silk or fruit silk are put into dehydration 16-24 hours, dehydration rate in -40 DEG C of vacuum environments to reach
97%；
4）Compression：Vegetables silk after dehydration or fruit silk are put into compression device and compressed, volume is allowed to and reduces 90-95%；
5）Packaging：Vegetables silk through overcompression or fruit silk are vacuum-packed, then sterilized using irradiation, you can
To controlled atmosphere compressed foods.
Claims (1)
1. fresh-keeping fruit and vegetable is compressed in a kind of cryogenic temperature freezing drying equipment production, it is characterised in that production technology includes following
Step：
1）Cleaning：Fresh vegetables or fruit are put into cleaning equipment, injected clear water, the clear water water surface is not less than vegetables or fruit
The peak of placement, vibration washing is carried out using electromagnetic wave of the vibration frequency in 300MHz ~ 300GHz, is cleaned 1 hour；
2）Chopping：Cleaned vegetables or fruit are cut into thread；
3）Dry：Thread vegetables silk or fruit silk are put into dehydration 16-24 hours, dehydration rate in -40 DEG C of vacuum environments to reach
97%；
4）Compression：Vegetables silk after dehydration or fruit silk are put into compression device and compressed, volume is allowed to and reduces 90-95%；
5）Packaging：Vegetables silk through overcompression or fruit silk are vacuum-packed, then sterilized using irradiation, you can
To controlled atmosphere compressed foods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710818624.8A CN107410973A (en) | 2017-09-12 | 2017-09-12 | Fresh-keeping fruit and vegetable is compressed in the production of cryogenic temperature freezing drying equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710818624.8A CN107410973A (en) | 2017-09-12 | 2017-09-12 | Fresh-keeping fruit and vegetable is compressed in the production of cryogenic temperature freezing drying equipment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107410973A true CN107410973A (en) | 2017-12-01 |
Family
ID=60432070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710818624.8A Pending CN107410973A (en) | 2017-09-12 | 2017-09-12 | Fresh-keeping fruit and vegetable is compressed in the production of cryogenic temperature freezing drying equipment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107410973A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077751A (en) * | 2018-01-18 | 2018-05-29 | 寻甸牧工商茶叶进出口有限公司 | Fruit noodles |
| CN108094966A (en) * | 2018-01-18 | 2018-06-01 | 寻甸牧工商茶叶进出口有限公司 | Fruit jelly biscuit |
| CN108208571A (en) * | 2018-01-18 | 2018-06-29 | 寻甸牧工商茶叶进出口有限公司 | Vegetable noodles |
| CN108260629A (en) * | 2018-01-18 | 2018-07-10 | 寻甸牧工商茶叶进出口有限公司 | The cold biscuit of vegetables |
| CN108308565A (en) * | 2018-01-18 | 2018-07-24 | 寻甸牧工商茶叶进出口有限公司 | Fruit flower cake |
| CN109275832A (en) * | 2018-11-20 | 2019-01-29 | 福建省农业科学院农业工程技术研究所 | A kind of drying means of seafood mushroom |
| CN109275833A (en) * | 2018-11-20 | 2019-01-29 | 福建省农业科学院农业工程技术研究所 | A kind of drying means of okra |
| CN114868889A (en) * | 2022-06-14 | 2022-08-09 | 中国农业科学院都市农业研究所 | Low-cost multi-raw-material green juice powder and preparation method thereof |
| CN114947059A (en) * | 2022-06-17 | 2022-08-30 | 河南烹小宴食品有限公司 | Non-fried flour cake containing vegetable shreds and preparation method and application thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454504A (en) * | 2002-04-30 | 2003-11-12 | 宋述孝 | Freeze-dried vegetable preparing method |
| CN1718007A (en) * | 2005-05-18 | 2006-01-11 | 山东驰中集团有限公司 | Quick sterilization method for vegetable preservation |
| CN101081068A (en) * | 2006-05-30 | 2007-12-05 | 荆献芝 | Method for preparing compressed dried vegetables |
| CN102475109A (en) * | 2010-11-23 | 2012-05-30 | 大连兆阳软件科技有限公司 | Freeze-drying processing method for vegetables |
| CN104000178A (en) * | 2014-05-29 | 2014-08-27 | 吉林农业大学 | Preparation method of instant fruity crisp fungus chips |
| CN104938609A (en) * | 2015-06-01 | 2015-09-30 | 江苏省农业科学院 | Method for raising rehydration performance of far-infrared dried agaricus bisporus by ultrasonic pretreatment |
| CN106722178A (en) * | 2016-11-19 | 2017-05-31 | 威海印九红果蔬种植专业合作社 | Fruits and vegetables keeping colour and crisp deposits the energy-saving comprehensive preservation processing method of taste |
-
2017
- 2017-09-12 CN CN201710818624.8A patent/CN107410973A/en active Pending
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| CN1454504A (en) * | 2002-04-30 | 2003-11-12 | 宋述孝 | Freeze-dried vegetable preparing method |
| CN1718007A (en) * | 2005-05-18 | 2006-01-11 | 山东驰中集团有限公司 | Quick sterilization method for vegetable preservation |
| CN101081068A (en) * | 2006-05-30 | 2007-12-05 | 荆献芝 | Method for preparing compressed dried vegetables |
| CN102475109A (en) * | 2010-11-23 | 2012-05-30 | 大连兆阳软件科技有限公司 | Freeze-drying processing method for vegetables |
| CN104000178A (en) * | 2014-05-29 | 2014-08-27 | 吉林农业大学 | Preparation method of instant fruity crisp fungus chips |
| CN104938609A (en) * | 2015-06-01 | 2015-09-30 | 江苏省农业科学院 | Method for raising rehydration performance of far-infrared dried agaricus bisporus by ultrasonic pretreatment |
| CN106722178A (en) * | 2016-11-19 | 2017-05-31 | 威海印九红果蔬种植专业合作社 | Fruits and vegetables keeping colour and crisp deposits the energy-saving comprehensive preservation processing method of taste |
Non-Patent Citations (4)
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| 刘志皋: "《食品营养学》", 30 April 2004, 中国轻工业出版社 * |
| 揭广川 等: "《食品工业新技术及应用》", 31 October 1995, 中国轻工业出版社 * |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077751A (en) * | 2018-01-18 | 2018-05-29 | 寻甸牧工商茶叶进出口有限公司 | Fruit noodles |
| CN108094966A (en) * | 2018-01-18 | 2018-06-01 | 寻甸牧工商茶叶进出口有限公司 | Fruit jelly biscuit |
| CN108208571A (en) * | 2018-01-18 | 2018-06-29 | 寻甸牧工商茶叶进出口有限公司 | Vegetable noodles |
| CN108260629A (en) * | 2018-01-18 | 2018-07-10 | 寻甸牧工商茶叶进出口有限公司 | The cold biscuit of vegetables |
| CN108308565A (en) * | 2018-01-18 | 2018-07-24 | 寻甸牧工商茶叶进出口有限公司 | Fruit flower cake |
| CN109275832A (en) * | 2018-11-20 | 2019-01-29 | 福建省农业科学院农业工程技术研究所 | A kind of drying means of seafood mushroom |
| CN109275833A (en) * | 2018-11-20 | 2019-01-29 | 福建省农业科学院农业工程技术研究所 | A kind of drying means of okra |
| CN114868889A (en) * | 2022-06-14 | 2022-08-09 | 中国农业科学院都市农业研究所 | Low-cost multi-raw-material green juice powder and preparation method thereof |
| CN114947059A (en) * | 2022-06-17 | 2022-08-30 | 河南烹小宴食品有限公司 | Non-fried flour cake containing vegetable shreds and preparation method and application thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171201 |
|
| RJ01 | Rejection of invention patent application after publication |