CN107692117A - A kind of crisp preparation method of fruits and vegetables - Google Patents
A kind of crisp preparation method of fruits and vegetables Download PDFInfo
- Publication number
- CN107692117A CN107692117A CN201711065600.6A CN201711065600A CN107692117A CN 107692117 A CN107692117 A CN 107692117A CN 201711065600 A CN201711065600 A CN 201711065600A CN 107692117 A CN107692117 A CN 107692117A
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- Prior art keywords
- fruits
- vegetables
- crisp
- drying
- embryo
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Classifications
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- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- 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
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of crisp preparation method of fruits and vegetables, and coating problems are carried out to the fruits and vegetables embryo after vacuum freeze drying with pre-configured coating solution, and is dried after film, and it is crisp to obtain fruits and vegetables.Compared with the prior art, beneficial effects of the present invention are：Use and the methods of coating problems is carried out to the fruits and vegetables embryo of vacuum freeze drying slow down the effect of the crisp moisture absorption speed of fruits and vegetables to realize, fruit and vegetable crisp chip is wrapped up, completely cut off with air by film layer, the counter tide time is slow, fruit and vegetable crisp chip texture is not easy to soften, and maintains texture, so as to extend the shelf life of lyophilized fruits and vegetables.Fruits and vegetables of the present invention after coating problems are crisp, because the protective effect of its surface coating is not easy the moisture absorption, greatly improve the commercial application value of lyophilized fruits and vegetables.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of crisp preparation method of fruits and vegetables.
Background technology
Vacuum Freezing ＆ Drying Technology processing fruits and vegetables can keep nutrition and the color and luster flavor of fruits and vegetables as far as possible, be easy to storage to transport.
Meet natural nutrition health, facilitate various consumption demand and the propensity to consume.
The especially compounding of fruits and vegetables freeze-dried products, meet the consumption audience's demand of diet balance.In fruits and vegetables rich in vitamin and
Mineral matter element, especially berries freeze the content of the phenols antioxidant activity material of the crisp such as lyophilized sorosis of fruits and vegetables very
Height, and then nutrient balance, collaboration or reinforcing are compounded.Or the nutrient breakfast matched with starch such as milk class, oatmeals,
Tool is widely applied prospect.Vacuum freeze drying is dehydrated using freezing and sublimation simultaneously, and the crisp texture of fruits and vegetables after freezing has loose
Loose structure, there is very strong rehydration, meet instant food feature.Therefore, the lyophilized fruits and vegetables crisp product of non-film is being store
The easy moisture absorption during Tibetan, and shorten shelf life, increase packing cost, hinder it and further apply.
The content of the invention
To overcome existing technological deficiency, the invention provides a kind of method for preparing the slow fruits and vegetables crisp product of absorption speed
It is and crisp using fruits and vegetables made from this method.
To realize the purpose of the present invention, it is achieved using following technical scheme：
A kind of crisp preparation method of fruits and vegetables, the fruits and vegetables embryo after vacuum freeze drying is applied with pre-configured coating solution
Film process, and dried after film, it is crisp to obtain fruits and vegetables；Wherein, the weight of coating solution is specially：Fructose syrup 5.8
~7 parts, 2.0~3.5 parts of sodium alginate, 1.1~2.4 parts of glycerine, 100 parts of water.
The present invention uses the method that the fruits and vegetables of vacuum freeze drying are carried out with coating problems to slow down the crisp water suction of fruits and vegetables to realize
The effect of speed, wherein, sodium alginate is as main edibility film forming agent, and fructose syrup is as sweetener, and glycerine is as increasing
Agent is moulded, fruit and vegetable crisp chip is wrapped up, completely cut off with air by film layer, and the counter tide time is slow, and fruit and vegetable crisp chip texture is not easy to soften, and maintains
Texture, so as to extend the shelf life of lyophilized fruits and vegetables.In addition, the lyophilized fruit and vegetable food texture of non-film is loose, is storing and transporting
The easy moisture absorption of process, is not only wasted, and also influences very much the perception of consumer and edible impression；And the present invention is after coating problems
Fruits and vegetables it is crisp, because the protective effect of its surface coating is not easy the moisture absorption, the above situation can be avoided well, greatly improve jelly
The crisp commercial application value of dry fruit vegetable.
Further, the preparation method of the coating solution is specially：By formula by sodium alginate add it is water-swellable after, then add
Enter glycerine and fructose syrup, the min of magnetic stirrer 30,80 DEG C of the min of water-bath 90, it is stand-by to be cooled to room temperature.
Further, the crisp preparation method of above-mentioned fruits and vegetables specifically includes following steps：
S1：Raw material prepares：Fruit and vegetable materials are chosen, are cleaned, granulation or section obtain fruits and vegetables embryo；
S2：Precooling treatment：Fruits and vegetables embryo made from step S1 is subjected to precooling treatment；
S3：Vacuum freeze drying：Fruits and vegetables embryo after step S2 precooling treatments is subjected to vacuum freeze drying；
S4：Drying process and edible film processing after low temperature during fruits and vegetables embryo is carried out：
Drying process after low temperature in first being carried out to the fruits and vegetables embryo after step S3 frozen drieds, then film is carried out to fruits and vegetables embryo, finally
By heated-air drying to required water content, it is crisp to obtain fruits and vegetables.
Further, step S2 pre- cool condition is：Precooling temperature is -18~-40 DEG C, and pre-coo time is 3~12 h.
The present invention uses relatively low precooling temperature, smaller in the ice crystal particle diameter being internally formed of fruits and vegetables embryo, is advantageous to later stage vacuum condition
Lower distillation, it is easier to obtain the fragility texture of loose structure, the fruits and vegetables embryonic knob structure obtained after distillation is more loose, loose structure
Aperture is more tiny.
Further, the condition of step S3 vacuum freeze drying is：The condition of step S3 vacuum freeze drying is：It is cold
To -80 DEG C after trap temperature start 20min, it is 3~30 Pa to freeze vacuum, and freeze-drying time is 35~48h.
Further, the water content for the fruits and vegetables embryo that step S3 vacuum freeze dryings obtain is less than 8wt%.
Further, drying process condition is specially after step S4 middle low temperature：Fruits and vegetables embryo after freeze-drying is put
Enter drying box and dry 35 ~ 100 min, temperature is normal temperature~50 DEG C, the Pa of vacuum 30 ~ 50.
Further, the condition of heated-air drying is in step S4：Heated-air drying temperature is 70~80 DEG C, during heated-air drying
Between be 4~5 h.
Further, heated-air drying to the crisp water content of fruits and vegetables is 5wt% in step S4.
Further, to fruits and vegetables embryo film by the way of fast spraying.Lyophilized fruits and vegetables have very strong hygroscopicity, therefore
In film preferably with the mode of quick film.
A kind of fruits and vegetables crisp product, including it is crisp using the obtained fruits and vegetables of above-mentioned preparation method, pack.
Compared with the prior art, beneficial effects of the present invention are：
1）Vacuum freeze drying is directly distilled as water vapour using fruit vegetable materials internal moisture and distils and escape from fruit vegetable materials
Dehydrate principle, the moisture in fruit vegetable materials cavity is escaped under conditions of vacuum pressure difference so that the fruits and vegetables after lyophilized
Material not only has loose structure, also retains nutrition, therefore freeze-dried products enbrittle texture, and high suitable for thermal sensitivity
Fruit tree in many tropical and subtropical countries inoxidizability retain.
2）Fruit and vegetable coating post-processing approach slows down the absorption speed of the fruits and vegetables of freeze-drying.The fruit texture commodity price phase is further
Extend, it is follow-up without more complicated trapping packaging on product packs.Because film layer wraps up fruit and vegetable crisp chip, with air
Isolation, the moisture absorption time is slow, and fruit and vegetable crisp chip texture is not easy to soften, and maintains texture.Plus film layer often with the breast matter matrix such as cream
, this product edible film-coating more low fat, and add the plasticizer such as glycerine to have obtained edible film low permeable, saturating
The characteristics of oxygen.
Embodiment
To make the object, technical solutions and advantages of the present invention clearer, embodiment of the present invention is made below further
Explain.
Embodiment 1
A kind of crisp preparation method of pineapple sarcocarp is present embodiments provided, specifically includes following steps：
S1：The ripe, pineapple without deterioration, no disease and pests harm is chosen, cleans, go fourth, it is all the granular spinach of 5cm to be cut into length, width and height
Trailing plants fourth；
S2：Diced pineapple made from step S1 is subjected to precooling treatment, wherein precooling temperature is -18 DEG C, refrigeration time 12h；
S3：Diced pineapple after step S2 precooling treatments is positioned in vacuum freeze and carries out vacuum freeze drying, is done
Dry to pulp water content is 6wt%, and to -80 DEG C after wherein condenser temperature start 20min, it be 10 Pa to freeze vacuum, when lyophilized
Between be 43h；
S4：The diced pineapple that step S3 is obtained is put into rapidly drying box normal temperature and continues to dry 45min, the Pa of vacuum 30；
S5：To the diced pineapple fast spraying coating solution after step S4 redryings, heated-air drying is carried out after film；
S6：Pack the dried pineapple sarcocarp of previous step is crisp.
Wherein, the configuration of coating solution is specific as follows in step S4：2.03g sodium alginates are added in 100 mL water and are swelled
Afterwards, glycerine 1.18g and fructose syrup 5.88g are added, magnetic stirrer 30 min, 80 DEG C of the min of water-bath 90, room temperature
It is stand-by.The condition of heated-air drying is in step S4：Drying temperature is 70 DEG C, drying time 5h, and drying is finally aqueous to pulp
Measure as 5wt%.
Embodiment 2
A kind of crisp preparation method of sorosis fruit is present embodiments provided, specifically includes following steps：
S1：The ripe, sorosis without deterioration, no disease and pests harm is chosen, is cleaned；
S2：Sorosis made from step S1 is subjected to precooling treatment, wherein precooling temperature is -40 DEG C, refrigeration time 3h；
S3：Sorosis after step S2 precooling treatments is positioned in vacuum freeze and carries out vacuum freeze drying, is dried
It is 8wt% to pulp water content, to -80 DEG C after wherein condenser temperature start 20min, it is 3 Pa to freeze vacuum, and freeze-drying time is
48h；
S4：The sorosis fourth that step S3 is obtained is put into drying box to continue to dry 100 min, temperature is 40 DEG C, the Pa of vacuum 40；
S5：To the sorosis fast spraying coating solution after step S4 redryings, it is dried after film；
S6：Pack the dried sorosis of previous step is crisp.
Wherein, the configuration of coating solution is specific as follows in step S5：3.02g sodium alginates are added in 100 mL water and are swelled
Afterwards, glycerine 2.4g and fructose syrup 7g are added, magnetic stirrer 30 min, 80 DEG C of the min of water-bath 90, room temperature are treated
With.Dry condition is in step S5：Drying temperature is 70 DEG C, drying time 4h, and drying to the final water content of pulp is
5wt%。
Embodiment 3
A kind of crisp preparation method of mango is present embodiments provided, specifically includes following steps：
S1：The ripe, mango without deterioration, no disease and pests harm is chosen, cleans, peeling, is cut into the granular mango fourth of small cuboid；
S2：Mango fourth made from step S1 is subjected to precooling treatment, wherein precooling temperature is -26 DEG C, and refrigeration time is 5 h；
S3：Mango fourth after step S2 precooling treatments is positioned in vacuum freeze and carries out vacuum freeze drying, is done
Dry to pulp water content is 8wt%, and to -80 DEG C after wherein condenser temperature start 20min, it be 30 Pa to freeze vacuum, when lyophilized
Between be 35h；
S4：The mango fourth that step S3 is obtained is put into hothouse to continue to dry 35 min, temperature is 50 DEG C, the Pa of vacuum 50；
S5：The mango fourth fast spraying coating solution obtained to step S4, heated-air drying is carried out after film；
S6：Pack the dried mango of previous step is crisp.
Wherein, the configuration of coating solution is specific as follows in step S5：3.45g sodium alginates are added in 100 mL water and are swelled
Afterwards, glycerine 1.1g and the g of fructose syrup 5 are added, magnetic stirrer 30 min, 80 DEG C of the min of water-bath 90, room temperature are treated
With.The condition of heated-air drying is in step S5：Drying temperature is 80 DEG C, drying time 5h, is dried to the final water content of pulp
For 5wt%.
Above-described embodiment is only intended to clearly illustrate example of the present invention, and is not the embodiment party to the present invention
The restriction of formula.For those of ordinary skill in the field, other differences can also be made on the basis of the above description
The change or variation of form.There is no necessity and possibility to exhaust all the enbodiments.It is all the present invention it is spiritual and former
All any modification, equivalent and improvement made within then etc., should be included within the protection domain of the claims in the present invention.
Claims (9)
- A kind of 1. crisp preparation method of fruits and vegetables, it is characterised in that with pre-configured coating solution to vacuum freeze drying after Fruits and vegetables embryo carry out coating problems, and after film dry, it is crisp to obtain fruits and vegetables；Wherein, the weight of coating solution is specific For：5.8~7 parts of fructose syrup, 2.0~3.5 parts of sodium alginate, 1.1~2.4 parts of glycerine, 100 parts of water.
- 2. the crisp preparation method of fruits and vegetables according to claim 1, it is characterised in that the preparation method tool of the coating solution Body is：By formula by sodium alginate add it is water-swellable after, add glycerine and fructose syrup, magnetic stirrer 30 min, 80 DEG C the min of water-bath 90, it is stand-by to be cooled to room temperature.
- 3. the crisp preparation method of fruits and vegetables according to claim 1 or 2, it is characterised in that specifically include following steps：S1：Raw material prepares：Fruit and vegetable materials are chosen, are cleaned, granulation or section obtain fruits and vegetables embryo；S2：Precooling treatment：Fruits and vegetables embryo made from step S1 is subjected to precooling treatment；S3：Vacuum freeze drying：Fruits and vegetables embryo after step S2 precooling treatments is subjected to vacuum freeze drying；S4：Dried during fruits and vegetables embryo is carried out after low temperature and edible film is handled：First the fruits and vegetables embryo after step S3 frozen drieds is carried out Drying process after middle low temperature, then film is carried out to fruits and vegetables embryo, finally by heated-air drying to required water content, it is crisp to obtain fruits and vegetables.
- 4. the crisp preparation method of fruits and vegetables according to claim 3, it is characterised in that step S2 pre- cool condition is：Precooling Temperature is -18~-40 DEG C, and pre-coo time is 3~12h.
- 5. the crisp preparation method of fruits and vegetables according to claim 3, it is characterised in that the bar of step S3 vacuum freeze drying Part is：To -80 DEG C after condenser temperature start 20min, it is 3~30 Pa to freeze vacuum, and freeze-drying time is 35~48h.
- 6. the crisp preparation method of fruits and vegetables according to claim 3 or 5, it is characterised in that step S3 vacuum freeze dryings obtain The water content of the fruits and vegetables embryo arrived is less than 8wt%.
- 7. the crisp preparation method of fruits and vegetables according to any one of claim 3 ~ 5, it is characterised in that drying process after middle low temperature Specially：Fruits and vegetables embryo after freeze-drying is put into drying box and dries 35 ~ 100min, temperature is normal temperature~50 DEG C, vacuum 30 ~ 50 Pa。
- 8. the crisp preparation method of fruits and vegetables according to any one of claim 3 ~ 5, it is characterised in that heated-air drying in step S4 Condition be：Drying temperature is 70~80 DEG C, and drying time is 4~5h, and it is 5wt % to dry to the crisp final water content of fruits and vegetables.
- 9. a kind of fruits and vegetables are crisp, it is characterised in that are made using the preparation method described in any one of claim 1 ~ 8.
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| CN201711065600.6A CN107692117A (en) | 2017-11-02 | 2017-11-02 | A kind of crisp preparation method of fruits and vegetables |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109018734A (en) * | 2018-06-21 | 2018-12-18 | 江南大学 | A kind of method of instantization honey packaging |
| CN109077266A (en) * | 2018-08-28 | 2018-12-25 | 云南省热带作物科学研究所 | A kind of method that vacuum freeze drying prepares the raw dried mango of the spiced salt |
| CN111011847A (en) * | 2019-12-06 | 2020-04-17 | 重庆鼎立元药业有限公司 | Codonopsis pilosula instant food and preparation method thereof |
| CN111296615A (en) * | 2020-03-05 | 2020-06-19 | 连云港嘉海食品有限公司 | Sandwich roll combining sea sedge with fruit freeze-drying and preparation process thereof |
| CN112120075A (en) * | 2020-09-21 | 2020-12-25 | 祁东县农业发展有限公司 | Vacuum freezing processing method for fruit and vegetable food |
| CN113995008A (en) * | 2021-10-29 | 2022-02-01 | 山东公社联盟食品有限公司 | Device for preventing moisture in cooperation of microwave drying of electrospray vibration bed and spraying of dried fruit and vegetable products and application of device |
| CN115444113A (en) * | 2022-09-14 | 2022-12-09 | 青岛乔瑟食品有限公司 | Moisture-absorption-preventing freeze-dried fruit crisp particles and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109018734A (en) * | 2018-06-21 | 2018-12-18 | 江南大学 | A kind of method of instantization honey packaging |
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| CN111011847A (en) * | 2019-12-06 | 2020-04-17 | 重庆鼎立元药业有限公司 | Codonopsis pilosula instant food and preparation method thereof |
| CN111296615A (en) * | 2020-03-05 | 2020-06-19 | 连云港嘉海食品有限公司 | Sandwich roll combining sea sedge with fruit freeze-drying and preparation process thereof |
| CN112120075A (en) * | 2020-09-21 | 2020-12-25 | 祁东县农业发展有限公司 | Vacuum freezing processing method for fruit and vegetable food |
| CN113995008A (en) * | 2021-10-29 | 2022-02-01 | 山东公社联盟食品有限公司 | Device for preventing moisture in cooperation of microwave drying of electrospray vibration bed and spraying of dried fruit and vegetable products and application of device |
| CN115444113A (en) * | 2022-09-14 | 2022-12-09 | 青岛乔瑟食品有限公司 | Moisture-absorption-preventing freeze-dried fruit crisp particles and preparation method thereof |
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Application publication date: 20180216 |