CN108157757A - The method for preparing dried Chinese gooseberry - Google Patents
The method for preparing dried Chinese gooseberry Download PDFInfo
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- CN108157757A CN108157757A CN201711465136.XA CN201711465136A CN108157757A CN 108157757 A CN108157757 A CN 108157757A CN 201711465136 A CN201711465136 A CN 201711465136A CN 108157757 A CN108157757 A CN 108157757A
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- 238000000034 method Methods 0.000 title claims abstract description 49
- 244000298697 Actinidia deliciosa Species 0.000 title claims description 67
- 238000001035 drying Methods 0.000 claims abstract description 40
- 238000012545 processing Methods 0.000 claims abstract description 10
- 238000002203 pretreatment Methods 0.000 claims abstract description 6
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- 235000021028 berry Nutrition 0.000 claims description 34
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
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- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
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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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses the methods for preparing dried Chinese gooseberry, belong to fruit and vegetable food processing technique field, including pre-treatment, hardening take away the puckery taste, ultrasonic permeating and dewatering, microwave drying.The method using microwave drying dried Chinese gooseberry, process temperature is relatively low, and additive usage amount is few, and fruit-like flavour conservation degree is high, and nutrient flow vector is low, and shelf-stable, meets the demand of healthy food.
Description
Technical field
The invention belongs to fruits and vegetables ' dehydration processing technique fields, and in particular to a kind of method for preparing dried Chinese gooseberry.
Background technology
China's fruits and vegetables are resourceful, with increase of the people to high-quality instant food demand, various fruits and vegetables such as grape, Mi
The dry technology of monkey peach, strawberry, blueberry, balsam pear, Kiwi berry etc. is constantly progressive also with science and technology.Contain water in fruit and vegetables
Point, ingredients, traditional drying means such as sugar, protein, vitamin mainly have natural drying, dry in the shade, air drying methods, but this
The technical issues of a little method generally existing energy consumptions are big, production capacity is low, efficiency is low, product control is difficult to ensure, is unfavorable for fruit and vegetable drying
Make the further development of industry.At present, novel fruit and vegetable dryness technology is done including microwave drying, far-infrared ray drying, vacuum refrigeration
Dry, combined drying technology etc., advantage and disadvantage are all individually present in these technologies.
Permeating and dewatering refers to fruits and vegetables at a certain temperature, is put into hyperosmosis medium, utilizes cell membrane both sides liquid
The method that concentration is different and generates osmotic pressure and removes a portion moisture.Fruit and vegetable food through permeating and dewatering still maintains fruit
The due flavor of vegetable, color and luster, texture and nutritional ingredient.It is but more slow without the permeating and dewatering process under the conditions of additional.Ultrasound
Wave can vibrate insulating particles, this vibration causes ultrasonic cavitation to show in submicroscopic range as a kind of physical energy form
As so as to increase the particle movement of the liquid medium in solid-liquid system, solid interior structure change is able to micropore diffusion strong
Change.Using ultrasound condition assist infiltration dehydration, it is remarkably improved the dewatering speed and quality of fruits and vegetables.
The dry technology that microwave drying technology is done as fruits and vegetables, the spy for having short drying time, homogeneous heating, the thermal efficiency high
Point.Further, since microwave is to moisture, selectable heating effect, raw material can carry out rapid draing at a lower temperature, for
Improve quality of finished, reduction nutrient component damages are of great significance.Although microwave drying has many advantages, but often can also send out
Raw hot-spot, Surface hardened layer are off color and heat phenomena such as uneven.One of the reason of generating these phenomenons is that caloic passes
It is improper to pass control.Therefore, application study of the complex art of microwave drying in fruit and vegetable dryness is all one of hot spot all the time.
At present, have using the technology report of microwave drying technology processing fruits and vegetables very much.Such as patent of invention " hot wind later stage early period
The method that vacuum microwave combining drying prepares the crisp grain of granular garden stuff " (patent No. ZL200510038918.6) discloses a kind of master
To use blanching enzyme deactivation, cold storage, impregnate seasoning, hot wind predrainage, vacuum microwave drying and obtain the method for finished product, this method to
Grain fruits and vegetables impregnate seasoning balance internal polar solute, carry out convective airflow drying and the follow-up combined drying of vacuum microwave to it again
New process keeps preferable to crisp fruit and vegetable grains product nutritional ingredient and color and luster." a kind of high vacuum combination underbalance pulse is micro- for patent of invention
Wave drying improves fruit crackling brittleness and the method to prevent adhesion " (Authorization Notice No.：CN 102894303B) disclose a kind of utilization
The method of high vacuum dry machine negative pressure pulse microwave later stage dry technology processed fruit crackling in short-term, product is inhaled when avoiding edible
Tide extends the edible time of high vacuum dry fruit crackling product.
Above-mentioned document or published the relevant technologies be although using the technologies such as heated-air drying, microwave drying to fruits and vegetables into
Row dehydration, but in order to extend the properties such as sugariness, the fragrance of the shelf-life of product and improvement product, more or less all it is added with sweet tea
The ingredients such as taste agent, preservative, fragrance are unfavorable for health and health demand.
The disclosure of background above technology contents is only used for inventive concept and the technical solution that auxiliary understands the present invention, not
The prior art of present patent application is necessarily belonged to, shows the applying date of the above in present patent application in no tangible proof
In the case of having disclosed, above-mentioned background technology should not be taken to the novelty and creativeness of evaluation the application.
Invention content
The technical problem to be solved in the present invention is to provide a kind of method for preparing dried Chinese gooseberry, to realize the macaque being prepared into
The effect that dried peach is in good taste, additive usage amount is few, nutrient loss is few.
In order to solve the above technical problems, the present invention uses following technical scheme：
The method for preparing dried Chinese gooseberry, includes the following steps：
S1：Pre-treatment：By fresh, disease-free Kiwi berry after killing cleaning, peeling, thinly slice；
S2：Press down enzyme color retention：Kiwi berry thin slice obtained by step S1 is soaked in citric acid solution；
S3：Harden processing of taking away the puckery taste：Kiwi berry thin slice obtained by step S2 is soaked in calcium chloride solution and is soaked for a period of time
Afterwards, pure water rinse is used；
S4：Seasoning：After Kiwi berry thin slice obtained by step S3 is drained away the water, it is placed in 60~70%wt sucrose solutions and impregnates tune
Taste；
S5：Ultrasonic permeating and dewatering：Step S4 resulting materials are placed in 30~45min of permeating and dewatering in Ultrasound Instrument；
S6：Microwave drying：By Kiwi berry thin slice obtained by step S5 after drying, moisture is removed through microwave drying, until macaque
Peach piece moisture is 8~12%.
Preferably, the method for preparing dried Chinese gooseberry, in step S1, the thickness for cutting into Kiwi berry thin slice is 0.3
~0.6cm.
Preferably, the method for preparing dried Chinese gooseberry, a concentration of citric acid solution concentration of calcium chloride in step S2
For 0.1~0.25%wt.
Preferably, the method for preparing dried Chinese gooseberry, calcium chloride solution concentration is 3~5%wt in step S3, is impregnated
Time is 3~6h.
Preferably, the method for preparing dried Chinese gooseberry, with Kiwi berry and sucrose solution mass ratio 1~4 in step S4：
25 impregnate, and soaking time is 60~90min.
Preferably, the method for preparing dried Chinese gooseberry, supersonic frequency is 25~30kHz in step S5.
Preferably, the method for preparing dried Chinese gooseberry, power in step S6 during microwave drying for 2000~
4000w, 15~20min of drying time.
Preferably, the method for preparing dried Chinese gooseberry, operating time interval≤30min between step S1 and S2.
Preferably, the method for preparing dried Chinese gooseberry, operating time interval≤25min between step S2 and S3.
It is highly preferred that the method for preparing dried Chinese gooseberry, operating time interval≤15min between step S3 and S4.
The invention has the advantages that：
(1) using ultrasonic permeating and dewatering technology, the sugariness of Kiwi berry can be improved, make its mouthfeel more preferably；
(2) in process in addition to impregnating low concentration citric acid and carrying out enzyme deactivation, color retention, no added other additives,
The food security being processed into is ensured；
(3) this preparation method each link interval time is short, and the nutrient and flavor for being conducive to product are kept to the maximum extent；
(4) dried Chinese gooseberry being processed into using the method for the invention, moisture is higher, without in addition adding saccharin,
It has been maximally maintained the original flavor of Kiwi berry.
Specific embodiment
The present invention is described in further detail With reference to embodiment.It is emphasized that the description below is only
It is only exemplary, the range being not intended to be limiting of the invention and its application.
Embodiment 1：
The method for preparing dried Chinese gooseberry, includes the following steps：
S1：Pre-treatment：By fresh, disease-free Kiwi berry after killing cleaning, peeling, it is cut into the thin slice that thickness is 0.3cm；
S2：Press down enzyme color retention：After 30min, it is molten that Kiwi berry thin slice obtained by step S1 is soaked in 0.1%wt citric acids
Liquid；
S3：Harden processing of taking away the puckery taste：After 25min, Kiwi berry thin slice obtained by step S2 is soaked in 3%wt calcium chloride solutions
After impregnating 6h, pure water rinse is used；
S4：Seasoning：After 15min, after Kiwi berry thin slice obtained by step S3 is drained away the water, by with 60%wt sucrose solution matter
Amount is than being 4：25 impregnate seasoning 60min；
S5：Ultrasonic permeating and dewatering：Step S4 resulting materials are placed in Ultrasound Instrument, under 25kHz frequencies, permeating and dewatering
30min；
S6：Microwave drying：By Kiwi berry thin slice obtained by step S5 after drying, water is removed through 2000w microwave dryings 20min
Point, until kiwifruit piece moisture is 8%.
Embodiment 2
The method for preparing dried Chinese gooseberry, includes the following steps：
S1：Pre-treatment：By fresh, disease-free Kiwi berry after killing cleaning, peeling, it is cut into the thin slice that thickness is 0.6cm；
S2：Press down enzyme color retention：After 28min, it is molten that Kiwi berry thin slice obtained by step S1 is soaked in 0.25%wt citric acids
Liquid；
S3：Harden processing of taking away the puckery taste：After 21min, Kiwi berry thin slice obtained by step S2 is soaked in 5%wt calcium chloride solutions 3h
Afterwards, pure water rinse is used；
S4：Seasoning：After 12min, after Kiwi berry thin slice obtained by step S3 is drained away the water, by with 70%wt sucrose solution matter
Amount is than being 1:25 impregnate seasoning 90min；
S5：Ultrasonic permeating and dewatering：Step S4 resulting materials are placed in permeating and dewatering 45min in 30kHz Ultrasound Instruments；
S6：Microwave drying：By Kiwi berry thin slice obtained by step S5 after drying, water is removed through 4000w microwave dryings 15min
Point, until kiwifruit piece moisture is 12%.
Embodiment 3
The method for preparing dried Chinese gooseberry, includes the following steps：
S1：Pre-treatment：By fresh, disease-free Kiwi berry after killing cleaning, peeling, it is cut into the thin slice that thickness is 0.5cm；
S2：Press down enzyme color retention：After 20min, it is molten that Kiwi berry thin slice obtained by step S1 is soaked in 0.2%wt citric acids
Liquid；
S3：Harden processing of taking away the puckery taste：After 18min, Kiwi berry thin slice obtained by step S2 is soaked in 4%wt calcium chloride solutions
After impregnating 5h, pure water rinse is used；
S4：Seasoning：After 9min, after Kiwi berry thin slice obtained by step S3 is drained away the water, by with 65%wt sucrose solution matter
Measure ratio 2：25 impregnate seasoning, soaking time 70min；
S5：Ultrasonic permeating and dewatering：Step S4 resulting materials are placed in frequency as permeating and dewatering 35min in 28kHz Ultrasound Instruments；
S6：Microwave drying：By Kiwi berry thin slice obtained by step S5 after drying, water is removed through 3000w microwave dryings 18min
Point, until kiwifruit piece moisture is 11%.
For the advantageous effect that the present invention will be described in detail, it is further provided experimental result.
Seven groups are randomly divided by equal quality, the same to place of production, with the fresh Kiwi berry of quality, is cut into the thin slice of equivalent specifications, respectively
Dehydration and drying processing is carried out through four kinds of common fruit and vegetable dryness methods and three embodiment the methods of the invention, wherein, described four
The common fruit and vegetable dryness method essential condition of kind is as shown in the table.
The related physicochemical property of the dried Chinese gooseberry finished product of seven kinds of different process institute outputs is detected and records, such as following table institute
Show.
By experimental result as it can be seen that, far infrared United microwave drying dry compared to heated-air drying United microwave, vacuum refrigeration are done
Dry, heated-air drying is dried Kiwi berry using the method for the invention processing and is prepared into fruits and vegetables and does, and has the product color equal
Even, the advantages of sugariness is moderate, moisture reserved height causes product mouthfeel neither too hard, nor too soft.
The specific implementation of the invention is not to be limited to these illustrations for more than content, and technology belonging to the present invention is led
For the those of ordinary skill in domain, without departing from the inventive concept of the premise, several simple deduction or replace can also be made,
Present invention scope of patent protection determined by the appended claims should be all considered as belonging to.
Claims (10)
1. prepare the method for dried Chinese gooseberry, which is characterized in that include the following steps：
S1：Pre-treatment：By fresh, disease-free Kiwi berry after killing cleaning, peeling, thinly slice；
S2：Press down enzyme color retention：Kiwi berry thin slice obtained by step S1 is soaked in citric acid solution；
S3：Harden processing of taking away the puckery taste：Kiwi berry thin slice obtained by step S2 is soaked in after being soaked for a period of time in calcium chloride solution, used
Pure water rinse；
S4：Seasoning：After Kiwi berry thin slice obtained by step S3 is drained away the water, it is placed in 60~70%wt sucrose solutions and impregnates seasoning；
S5：Ultrasonic permeating and dewatering：Step S4 resulting materials are placed in 30~45min of permeating and dewatering in Ultrasound Instrument；
S6：Microwave drying：By Kiwi berry thin slice obtained by step S5 after drying, moisture is removed through microwave drying, until kiwifruit piece
Moisture is 8~12%.
2. the method according to claim 1 for preparing dried Chinese gooseberry, which is characterized in that in step S1, cut into Kiwi berry
The thickness of thin slice is 0.3~0.6cm.
3. the method according to claim 1 for preparing dried Chinese gooseberry, which is characterized in that citric acid solution concentration in step S2
For 0.1~0.25%wt.
4. the method according to claim 1 for preparing dried Chinese gooseberry, which is characterized in that calcium chloride solution concentration in step S3
For 3~5%wt, soaking time is 3~6h.
5. the method according to claim 1 for preparing dried Chinese gooseberry, which is characterized in that with Kiwi berry and sucrose in step S4
Solution quality is than 1~4：25 impregnate, and soaking time is 60~90min.
6. the method according to claim 1 for preparing dried Chinese gooseberry, which is characterized in that in step S5 supersonic frequency for 25~
30kHz。
7. the method according to claim 1 for preparing dried Chinese gooseberry, which is characterized in that the work(in step S6 during microwave drying
Rate is 2000~4000w, 15~20min of drying time.
8. the method according to claim 1 for preparing dried Chinese gooseberry, which is characterized in that operating time between step S1 and S2
Interval≤30min.
9. the method according to claim 1 for preparing dried Chinese gooseberry, which is characterized in that operating time between step S2 and S3
Interval≤25min.
10. the method according to claim 1 for preparing dried Chinese gooseberry, which is characterized in that when being operated between step S3 and S4
Between interval≤15min.
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| CN201711465136.XA CN108157757A (en) | 2017-12-28 | 2017-12-28 | The method for preparing dried Chinese gooseberry |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711465136.XA CN108157757A (en) | 2017-12-28 | 2017-12-28 | The method for preparing dried Chinese gooseberry |
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ID=62519306
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250547A (en) * | 2019-07-23 | 2019-09-20 | 浙江大学 | A kind of method of jerusalem artichoke skin ecosystem development and utilization |
| CN112617150A (en) * | 2020-12-21 | 2021-04-09 | 广西壮族自治区农业科学院 | Pitaya stem sandwich crisp chip and processing method thereof |
| US11116230B2 (en) * | 2019-07-26 | 2021-09-14 | Sdic Zhonglu Fruit Juice Co., Ltd. | Technology for three-dimensional microwave air-jet drying of persimmon slices |
| CN113662081A (en) * | 2021-08-05 | 2021-11-19 | 大连工业大学 | Method for preparing dried kiwi fruits by combining ultrasonic osmotic dehydration with hot air drying |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110250547A (en) * | 2019-07-23 | 2019-09-20 | 浙江大学 | A kind of method of jerusalem artichoke skin ecosystem development and utilization |
| US11116230B2 (en) * | 2019-07-26 | 2021-09-14 | Sdic Zhonglu Fruit Juice Co., Ltd. | Technology for three-dimensional microwave air-jet drying of persimmon slices |
| CN112617150A (en) * | 2020-12-21 | 2021-04-09 | 广西壮族自治区农业科学院 | Pitaya stem sandwich crisp chip and processing method thereof |
| CN113662081A (en) * | 2021-08-05 | 2021-11-19 | 大连工业大学 | Method for preparing dried kiwi fruits by combining ultrasonic osmotic dehydration with hot air drying |
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