CN108719878A - A kind of vacuum freezing-drying preparation method thereof of citrus piece - Google Patents
A kind of vacuum freezing-drying preparation method thereof of citrus piece Download PDFInfo
- Publication number
- CN108719878A CN108719878A CN201810608451.1A CN201810608451A CN108719878A CN 108719878 A CN108719878 A CN 108719878A CN 201810608451 A CN201810608451 A CN 201810608451A CN 108719878 A CN108719878 A CN 108719878A
- Authority
- CN
- China
- Prior art keywords
- citrus
- freeze
- piece
- drying
- citrus piece
- 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
- 241000207199 Citrus Species 0.000 title claims abstract description 68
- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 68
- 238000001035 drying Methods 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 claims description 12
- 238000004108 freeze drying Methods 0.000 abstract description 9
- 230000018044 dehydration Effects 0.000 abstract description 5
- 238000006297 dehydration reaction Methods 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 8
- 239000002932 luster Substances 0.000 description 8
- 235000012055 fruits and vegetables Nutrition 0.000 description 6
- 238000007605 air drying Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 241001672694 Citrus reticulata Species 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 210000000697 sensory organ Anatomy 0.000 description 4
- 238000009777 vacuum freeze-drying Methods 0.000 description 4
- 206010013786 Dry skin Diseases 0.000 description 3
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000006378 damage Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- -1 shape Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000012271 agricultural production Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000005496 eutectics Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000012360 testing method 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of vacuum freezing-drying preparation method thereofs of citrus piece, by selecting, being sliced, pre-freeze and freeze-drying step prepare it is a kind of not only can soaked edible but also direct-edible dehydration citrus piece, the citrus piece nutritive value height of preparation, appearance are beautiful, rehydration is good, be it is a kind of not only can soaked edible but also direct-edible dehydration citrus piece；Preparation method is simple simultaneously, adapts to the requirement of large-scale production citrus piece.
Description
Technical field
The invention belongs to food field of deep, and in particular to a kind of vacuum freezing-drying preparation method thereof of citrus piece.
Background technology
Citrus is wide in China's cultivated area, fruit delicious flavour, and nutritive value is high, and development Citrus Industry is for Chinese mandarin orange
The development of the infiltration and development of the industrial chain of tangerine class fruit, the stabilization and rural economy of China's structure of agricultural production is of great significance.
Dehydration and drying is that common garden stuff processing mode extends fruits and vegetables storage life by reducing the moisture in fruits and vegetables.The dry tool of fruits and vegetables
Have the advantages that the physics for being convenient for storage, transport, sale, but fruits and vegetables to occur in the drying process, chemical reaction can influence fruits and vegetables and do
Final quality.
Traditional heated-air drying is earliest as the application of fruit and vegetable dryness mode, at low cost, but often occur product brown stain it is serious,
The problems such as nutritive value reduces.Vacuum freeze drying is that material is frozen into eutectic point hereinafter, under certain vacuum degree, keeps ice straight
Distillation is connect to a kind of dewatered drying means.Vacuum freeze drying carries out under low temperature, vacuum condition, can be to greatest extent
Holding raw material color and luster, shape, flavor and nutritional ingredient.
At present to the drying of citrus piece mostly with heated-air drying for main drying mode, but heated-air drying citrus piece organoleptic quality
It is poor, the public acceptance to citrus piece is affected, therefore by studying the preparation method of citrus piece so as to improve citrus piece
Color and luster, shape, flavor and nutritional ingredient have good market prospects.
Invention content
In view of this, the purpose of the present invention is to provide a kind of vacuum freezing-drying preparation method thereofs of citrus piece.
For achieving the above object, the present invention provides the following technical solutions：
1, a kind of vacuum freezing-drying preparation method thereof of citrus piece, includes the following steps：
(1) it selects：Full maturity, color, citrus of the same size are selected, is cleaned spare；
(2) it is sliced：By the clean crosscutting flakiness of citrus；
(3) pre-freeze：Citrus thin slice pre-freeze is taken out after 6~12 hours；
(4) it is freeze-dried：The good citrus piece of pre-freeze is equably layered in lyophilized plate, vacuum freeze drier drying is put into
It can arrive within 50~70 hours to citrus piece.
Preferably, the citrus is brocade orange.
Preferably, the thickness of the thin slice is 1cm.
Preferably, the temperature of the pre-freeze is -40 DEG C~-18 DEG C.
Preferably, pressure when described dry is 50~80Pa.
Preferably, condenser temperature when described dry is -60 DEG C~-50 DEG C.
The beneficial effects of the present invention are：The purpose of the present invention is to provide a kind of preparations of the vacuum freeze drying of citrus piece
Method, the citrus piece nutritive value height of preparation, appearance are beautiful, and rehydration is good, are that one kind not only can be soaked edible but also direct-edible
Dehydration citrus piece, preparation method is simple, adapt to large-scale production citrus piece requirement.
Description of the drawings
In order to keep the purpose of the present invention, technical solution and advantageous effect clearer, the present invention provides following attached drawing：
Fig. 1 is citrus piece figure prepared by different dry methods.
Fig. 2 is that the Vc of citrus piece prepared by distinct methods contains spirogram.
Fig. 3 is the total acid content figure of citrus piece prepared by distinct methods.
Fig. 4 is the total sugar content figure of citrus piece prepared by distinct methods.
Fig. 5 is the rehydration of citrus piece prepared by distinct methods than figure.
Specific implementation mode
The preferred embodiment of the present invention will be described in detail below.The experiment of actual conditions is not specified in embodiment
Method, usually according to conventional conditions or according to the manufacturer's recommendations.
Embodiment 1
Color, ripe brocade orange of the same size are selected, cleans, dry the rear crosscutting thin slice at 1cm, pre-freeze at -18 DEG C
12h, evenly laid out in lyophilized plate, the pressure of vacuum freeze drier is set as 80Pa, and -50 DEG C of condenser temperature, dry 60 is small
When after take out.
Embodiment 2
Select color, mature orange of the same size, clean, dry it is rear it is crosscutting at thin slice, pre-freeze 8h at -20 DEG C,
Even to be laid in lyophilized plate, the pressure of vacuum freeze drier is set as 50Pa, and -55 DEG C of condenser temperature takes after 70 hours dry
Go out.
Embodiment 3
Color, mature orange of the same size are selected, cleans, dry rear crosscutting flakiness, pre-freeze 6h at -40 DEG C, uniformly
It is laid in lyophilized plate, the pressure of vacuum freeze drier is set as 60Pa, and -60 DEG C of condenser temperature takes out after 50 hours dry.
Comparative example 1-3
Color, ripe brocade orange of the same size are selected, cleans, dry the rear crosscutting thin slice at 1cm, pre-freeze at -18 DEG C
12h, it is evenly laid out in lyophilized plate, 50 DEG C of dryings (comparative example 1) of hot wind are respectively adopted, 70 DEG C of dryings of hot wind are respectively adopted
(comparative example 2) is respectively adopted 90 DEG C of dryings (comparative example 3) of hot wind, is taken out after 50 hours dry.
It is as shown in Figure 1 to cross the citrus piece that freeze-drying and hot-air seasoning are prepared, it can be seen that freeze-drying
The citrus piece appearance luster being prepared is more preferable.
The citrus piece that embodiment 1 is prepared carries out Vc contents, the measurement of total acid content and total sugar content, while right
Than the citrus piece being prepared with hot-air seasoning in embodiment 1-3, the results are shown in Figure 2 for comparative determination, it can be seen that passes through
The Vc contents for the citrus piece that the preparation method of the present invention is prepared are higher, and the comparative determination result of same total acid content is as schemed
Shown in 3, the results are shown in Figure 4 for the measurement of comparison of total sugar content, it can be seen that freeze-drying through the invention compares hot air drying
The dry citrus piece that is prepared has higher nutritive value.
The citrus piece that the citrus piece that embodiment 1 is prepared is prepared with heated-air drying in comparative example 1-3 into
Row rehydration is tested, and obtained rehydration ratio is said as shown in figure 5, the rehydration of the citrus piece of freeze-drying of the present invention preparation is bigger
The preparation method of the bright present invention can make citrus piece dehydration and drying more thorough.
Different preparation methods can equally influence the appearance luster of citrus piece, test to obtain through the invention by color difference meter
The relevant parameter of freeze-drying and the citrus piece that hot-air seasoning in comparative example 1-3 is prepared is as shown in table 1, passes through
Compare it can be seen that preparation method of the present invention can prepare the better citrus piece of appearance luster.
Influence (x ± s, n=9) of the different drying modes of table 1 to color and luster
Table 2 shows the texture data of citrus piece prepared by different drying means, and analytical data is bright, originally passes through freeze-drying
The extent of the destruction smaller of citrus piece texture prepared by method, short texture, and through the mandarin orange of heated-air drying (50 DEG C, 70 DEG C, 90 DEG C)
Tangerine chip architecture is close, and exactly this structure influences the hard of sample, chewiness etc., reduces the organoleptic quality of brocade orange piece.
The texture data (x ± s, n=9) of citrus piece prepared by the different drying means of table 2
For food, sensory evaluation largely influences it and promotes and apply, different drying means systems
Standby citrus piece also has bigger difference in the performance of appearance, taste flavor etc., and specific manifestation is as shown in table 3, from sense organ pair
Citrus piece color and luster than freeze-drying making known to analysis result is orange, surfacing, almost pucker-free, crispy in taste, firmly
Spend it is moderate, and have strong citrus flavors.
The sense organ evaluating meter (x ± s, n=10) of citrus piece prepared by the different drying means of table 3
In summary the V for citrus piece distinct methods being preparedC, total acid, total reducing sugar, texture, aberration and sense organ refer to
Mark is analyzed it is found that the citrus piece being prepared by freeze-drying method is in nutritional ingredient, institutional framework and sense organ etc.
It has a clear superiority, the citrus chip architecture for being embodied in vacuum freeze-drying method preparation is loose, and rehydration and sensory evaluation are good, battalion
A point height is formed, the color and luster and internal structure extent of the destruction to citrus piece are small, not only can be soaked edible but also direct-edible；Preparation method
It is easy to operate, it is suitble to industrialized production, there is good commercial application prospect.
Finally illustrate, preferred embodiment above is merely illustrative of the technical solution of the present invention and unrestricted, although logical
It crosses above preferred embodiment the present invention is described in detail, however, those skilled in the art should understand that, can be
Various changes are made to it in form and in details, without departing from claims of the present invention limited range.
Claims (6)
1. a kind of vacuum freezing-drying preparation method thereof of citrus piece, which is characterized in that described method includes following steps：
(1) it selects：Full maturity, color, citrus of the same size are selected, is cleaned spare；
(2) it is sliced：By the clean crosscutting flakiness of citrus；
(3) pre-freeze：Citrus thin slice pre-freeze is taken out after 6~12 hours；
(4) it is freeze-dried：The good citrus piece of pre-freeze is equably layered in lyophilized plate, be put into vacuum freeze drier drying 50~
It can be obtained citrus piece within 70 hours.
2. a kind of vacuum freezing-drying preparation method thereof of citrus piece according to claim 1, which is characterized in that the citrus
For brocade orange.
3. a kind of vacuum freezing-drying preparation method thereof of citrus piece according to claim 1, which is characterized in that step (2)
Described in thin slice thickness be 1cm.
4. a kind of vacuum freezing-drying preparation method thereof of citrus piece according to claim 1, which is characterized in that step (3)
Described in pre-freeze temperature be -40 DEG C~-18 DEG C.
5. a kind of vacuum freezing-drying preparation method thereof of citrus piece according to claim 1, which is characterized in that step (4)
Described in it is dry when pressure be 50~80Pa.
6. a kind of vacuum freezing-drying preparation method thereof of citrus piece according to claim 1, which is characterized in that step (4)
Described in it is dry when condenser temperature be -60 DEG C~-50 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810608451.1A CN108719878A (en) | 2018-06-13 | 2018-06-13 | A kind of vacuum freezing-drying preparation method thereof of citrus piece |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810608451.1A CN108719878A (en) | 2018-06-13 | 2018-06-13 | A kind of vacuum freezing-drying preparation method thereof of citrus piece |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108719878A true CN108719878A (en) | 2018-11-02 |
Family
ID=63929502
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810608451.1A Pending CN108719878A (en) | 2018-06-13 | 2018-06-13 | A kind of vacuum freezing-drying preparation method thereof of citrus piece |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108719878A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034961A (en) * | 2020-01-07 | 2020-04-21 | 深圳市清生元生物技术股份有限公司 | Vacuum freeze-drying preparation method of guava instant tablets |
| CN112401232A (en) * | 2020-11-24 | 2021-02-26 | 西南大学 | Preparation method and application of Tibetan mushroom fermented plant enzyme |
| CN112869072A (en) * | 2021-02-24 | 2021-06-01 | 上海应用技术大学 | Freeze-dried flaky dried citrus gonggan and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006101763A (en) * | 2004-10-05 | 2006-04-20 | Pokka Corp | Method for producing dried slice of citrus fruit |
| CN105192234A (en) * | 2015-10-16 | 2015-12-30 | 四川大学 | Instant orange slices and preparation method thereof |
| CN105685881A (en) * | 2016-03-03 | 2016-06-22 | 湖南省农产品加工研究所 | Lime slices and preparation method thereof |
| CN106643006A (en) * | 2016-12-21 | 2017-05-10 | 吴青业 | Freezing and drying preparation method and application of pomelo fruits |
-
2018
- 2018-06-13 CN CN201810608451.1A patent/CN108719878A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006101763A (en) * | 2004-10-05 | 2006-04-20 | Pokka Corp | Method for producing dried slice of citrus fruit |
| CN105192234A (en) * | 2015-10-16 | 2015-12-30 | 四川大学 | Instant orange slices and preparation method thereof |
| CN105685881A (en) * | 2016-03-03 | 2016-06-22 | 湖南省农产品加工研究所 | Lime slices and preparation method thereof |
| CN106643006A (en) * | 2016-12-21 | 2017-05-10 | 吴青业 | Freezing and drying preparation method and application of pomelo fruits |
Non-Patent Citations (1)
| Title |
|---|
| 谢振文，等: "真空冷冻干燥柠檬片工艺参数优化研究 ", 《食品与发酵科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034961A (en) * | 2020-01-07 | 2020-04-21 | 深圳市清生元生物技术股份有限公司 | Vacuum freeze-drying preparation method of guava instant tablets |
| CN112401232A (en) * | 2020-11-24 | 2021-02-26 | 西南大学 | Preparation method and application of Tibetan mushroom fermented plant enzyme |
| CN112869072A (en) * | 2021-02-24 | 2021-06-01 | 上海应用技术大学 | Freeze-dried flaky dried citrus gonggan and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Jiang et al. | Postharvest browning of litchi fruit by water loss and its prevention by controlled atmosphere storage at high relative humidity | |
| CN102742711B (en) | Method for preparing preserved kiwi fruit by vacuum freeze drying | |
| CN106262080B (en) | The preparation method of reconstruction type compound fruit and vegetable crisp chip | |
| CN108719878A (en) | A kind of vacuum freezing-drying preparation method thereof of citrus piece | |
| CN105053163B (en) | A kind of drying Saimaiti apricot of full trophism and preparation method thereof | |
| CN104543290B (en) | A kind of preparation method of peach crisp chip | |
| CN104705766B (en) | Closed mixing dynamic food-dewatering system | |
| KR101383587B1 (en) | Method to produce Kimchi, using low-temperature evaporated Chinese cabbage-extract and radish-extract | |
| CN103461874A (en) | Sugar-containing dried vegetable, method for producing the same and use thereof | |
| CN103610030A (en) | Instant dried white fungus and production method thereof | |
| CN102972511B (en) | Processing method of dehydrated shallot leaves | |
| CN103609663A (en) | Method for drying fruits and vegetables by using vacuum-freezing jointed differential-pressure puffing technique | |
| AU2020201318B1 (en) | Manufacturing method of high-brittleness mashed potato chips with red rose petals | |
| CN107361125A (en) | A kind of matrimony vine microwave vacuum drying method | |
| CN107114734A (en) | A kind of preparation method of potato starch | |
| CN104381896A (en) | Preparation method of purely natural ultrafine apple powder | |
| CN104770556B (en) | A kind of peach piece is done and its preparation process | |
| CN114651932B (en) | Vacuum freeze-drying method and preparation method of freeze-dried instant rice noodles | |
| CN108669218A (en) | A kind of drying means of control banana chip browning rate | |
| CN108634083A (en) | A kind of preparation method of tara vine crisp chip | |
| CN108056155A (en) | A kind of preparation method of lyophilized tomato and the lyophilized tomato being prepared | |
| CN202232765U (en) | Easy-to-store matsutake | |
| CN111034961A (en) | Vacuum freeze-drying preparation method of guava instant tablets | |
| CN108925620A (en) | A kind of method that freeze-drying prepares dehydrated vegetables | |
| CN110226764A (en) | A kind of method of quick preparation dehydration chive section |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181102 |
|
| RJ01 | Rejection of invention patent application after publication |