CN109329388A - A kind of pre-treating technology that grape is lyophilized - Google Patents
A kind of pre-treating technology that grape is lyophilized Download PDFInfo
- Publication number
- CN109329388A CN109329388A CN201811002497.5A CN201811002497A CN109329388A CN 109329388 A CN109329388 A CN 109329388A CN 201811002497 A CN201811002497 A CN 201811002497A CN 109329388 A CN109329388 A CN 109329388A
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- Prior art keywords
- grape
- food
- grape berry
- freeze
- turnround basket
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of pre-treating technologies that grape is lyophilized, and sodium hydroxide solution, and heating and thermal insulation are first added in steam-jacked kettle or electric heating sandwich pot；It will be fitted into food Turnround basket by the grape berry tentatively cleaned again, it moves into jacketed pan, impregnates, and shake food Turnround basket, observe the color variation on grape berry surface in food Turnround basket, after the wax of grape berry superficial white is dimmed, grape berry is removed out of jacketed pan together with food Turnround basket, is then moved on vibrating screen, with water continual rinsing grape berry, until the pH value of ejected wash water is down to 6.5-6.9, then quick-frozen, vacuum dehydration is carried out, can be prepared by the freeze-drying grape berry of shape not shrinkage.The technique can not only make the moisture inside grape smoothly distil in freeze-drying process, while preferably keep the complete appearance of grape berry, final frozen product not shrinkage.
Description
Technical field
The invention belongs to fruit process technical fields, and in particular to a kind of pre-treating technology that grape is lyophilized.
Background technique
Freeze drying technology has been widely used in the field of deep of water fruits and vegetables.Since freeze-dried products can be compared with limits
Ground retains the vitamin isoreactivity ingredient in fruits and vegetables, preferably saves original shape, the color of original fruits and vegetables, before market
Scape is increasingly wide.
The existing production technology of fruits and vegetables is lyophilized are as follows: raw material is cleaned, cutting or non-divided, after quick-frozen to -20 DEG C~-35 DEG C
It using freeze-drier, will be vacuumized in raw material cabin, vacuum degree maintains between 20-400Pa, is then slowly heated, and makes in fruits and vegetables
Moisture gradually distil dehydration on pericarp surface, the final water content of material is down to 3.5%-4% or so, completes production process.
The epidermis of most of fruits and vegetables has air hole structure, and the moisture inside fruits and vegetables is easy to realize sublimation process by stomata,
It is more easy to produce；But part kind, such as grape, epidermis do not have air hole structure, the moisture inside fruits and vegetables during heating, nothing
Method is distilled by epidermis, and hot solution is formed inside pericarp, is finally resulted in the shrinkage of grape freeze-dried products, blistering, is lost Portugal
The original shape of grape grain, it is final product shrinkage, stiff, referred to as " freeze-drying failure ".
In order to solve this problem, grape berry is cut in half by part of the manufacturer, in order to which the moisture in grape is made from section
For the interface that distils；But since grape berry is smaller, smooth flexible, cutting difficulty is larger；And final product cannot embody grape
The integrality of grain.Part producing research unit once attempted to be cut or punched to destroy table on grape surface with various cutleries
Skin makes moisture be easier to escape, but is difficult to scale application in production.
Summary of the invention
Present invention aim to address in the production process of freeze-drying grape, it is necessary to which grape epidermis is carried out the broken of appropriateness
It is bad, the moisture inside grape is just able to achieve in freeze-drying process the technical issues of being distilled on the grape epidermis being destroyed,
A kind of pre-treating technology that grape is lyophilized is provided, the moisture inside grape can not only be made smoothly biochemical in freeze-drying process, simultaneously
The preferably complete appearance of holding grape berry, final frozen product not shrinkage.
A kind of pre-treating technology that grape is lyophilized, comprising the following steps:
Step 1, sodium hydroxide solution, and heating and thermal insulation are added in steam-jacked kettle or electric heating sandwich pot；
Step 2, it will be fitted into food Turnround basket by the grape berry tentatively cleaned, move into the jacketed pan of step 1, impregnate, and
Food Turnround basket is shaken, contacts grape berry fully with sodium hydroxide solution in food Turnround basket；
Step 3, the color variation for observing grape berry surface in food Turnround basket, after the wax of grape berry superficial white is dimmed,
Grape berry is removed out of jacketed pan together with food Turnround basket；
Step 4, the food Turnround basket for filling grape berry is moved on vibrating screen, with water continual rinsing grape berry, until ejected wash water
PH value be down to 6.5-6.9；
Step 5, the obtained grape berry of step 4 is subjected to quick-frozen, vacuum dehydration, can be prepared by the freeze-drying grape of shape not shrinkage
Grain.
Preferably, the sodium hydroxide is the dedicated sodium hydroxide of food.
Preferably, the concentration of sodium hydroxide solution described in step 1 is 1-4 wt.%.
Preferably, in step 1 heating and thermal insulation to 80-85 DEG C.
Preferably, soaking time is 10-60s in step 2.
Preferably, the concentration of sodium hydroxide solution described in step 1 is 2 wt.%, and soaking time is 30s in step 2.
Preferably, the amplitude of vibrating screen is 30 centimetres of left and right in step 4, and vibration frequency is 30 times/second.
It preferably, is water continual rinsing grape berry with 18 DEG C in step 4, washing time is 2-3 minutes.
Using treatment process of the invention, major advantage are as follows:
1, grape berry is handled using the hot solution of the dedicated sodium hydroxide of food, the white on grape fruit surface can not only be effectively removed
Wax, moreover it is possible to which removal is attached to the ester matter pesticide residue on grape fruit surface in agricultural production link because of spraying pesticide.
2, when pouring leaching when the grape berry surface just taken out from 80-85 DEG C of hot solution with 18 DEG C of cold water, due to heat expansion
Shrinkage effect, Grape Skin are acutely shunk, and every grape epidermis can generate the road 5-10 and more uniformly chap, and reach destruction Portugal
The effect of grape epidermis.
3, compared with mechanically or manually cutting method, this method is simple and easy to do, and feedstock processing is high-efficient.
4, every 1000 grams of sodium hydroxides, retail price are generally 4 yuan of RMB or so, are recycled to grape material 10
Ton, it is cheap and easy to get；
5, the production waste of the food enterprises, pH value are generally acidity, are required according to the blowdown of national regulation, need to be at sewage
It manages and sodium hydroxide adjusting pH value is added in link to 7.0 or so.The sodium hydroxide solution that this technique generates, is discharged into treatment tank
Afterwards, the usage amount that can just reduce sodium hydroxide in processing sewage link, plays preferable environment protecting.
Specific embodiment
Embodiment 1
Step 1, the 2% dedicated sodium hydroxide solution of food is prepared in steam-jacked kettle or electric heating sandwich pot, and is heated to 80-
85℃；
Step 2, it will be fitted into food Turnround basket by the grape berry tentatively cleaned, move into the jacketed pan for filling sodium hydroxide solution
It is interior, it impregnates 30 seconds, and shake gently Turnround basket, contacts grape berry fully with sodium hydroxide solution in Turnround basket；
Step 3, observation grape surface color variation, wait the wax of grape berries superficial white start it is dimmed after, by grape berry together with
Turnround basket is removed out of jacketed pan together；
Step 4, the Turnround basket for filling grape berry is moved on low speed vibration sieve immediately, vibrating screen amplitude is 30 centimetres of left and right, vibration
Dynamic frequency is 30 times/second；Meanwhile by ice water system, divided with the tap water repeated flushing grape berry 2 that big amount temperature is 18 DEG C
Clock, until the pH value of ejected wash water is down to 6.5-6.9 or so；
After the processing of this four step, grape berry epidermis is formed uniformly at 5-10 longitudinal chap, and fruit type is full, is very beneficial for next
The freeze-drying of step is processed.
Embodiment 2
Step 1, the 4% dedicated sodium hydroxide solution of food is prepared in steam-jacked kettle or electric heating sandwich pot, and is heated to 100
℃；
Step 2, it will be fitted into food Turnround basket by the grape berry tentatively cleaned, move into the jacketed pan for filling sodium hydroxide solution
It is interior, it impregnates 30 seconds, and shake gently Turnround basket, contacts grape berry fully with sodium hydroxide solution in Turnround basket；
Step 3, observation grape surface color variation, wait the wax of grape berries superficial white start it is dimmed after, by grape berry together with
Turnround basket is removed out of jacketed pan together；
Step 4, the Turnround basket for filling grape berry is moved on low speed vibration sieve immediately, vibrating screen amplitude is 30 centimetres of left and right, vibration
Dynamic frequency is 30 times/second；Meanwhile by ice water system, divided with the tap water repeated flushing grape berry 2 that big amount temperature is 18 DEG C
Clock, until the ph value of ejected wash water is down to 6.5-6.9 or so；
After the processing of this four step, grape berry excoriation is more, and pulp has breakage during the shaking process, and raw material appearance is poor.
Embodiment 3
Step 1, the 1% dedicated sodium hydroxide solution of food is prepared in steam-jacked kettle or electric heating sandwich pot, and is heated to 60
℃；
Step 2, it will be fitted into food Turnround basket by the grape berry tentatively cleaned, move into the jacketed pan for filling sodium hydroxide solution
It is interior, it impregnates 30 seconds, and shake gently Turnround basket, contacts grape berry fully with sodium hydroxide solution in Turnround basket；
Step 3, observation grape surface color variation, wait the wax of grape berries superficial white start it is dimmed after, by grape berry together with
Turnround basket is removed out of jacketed pan together；
Step 4, the Turnround basket for filling grape berry is moved on low speed vibration sieve immediately, vibrating screen amplitude is 30 centimetres of left and right, vibration
Dynamic frequency is 30 times/second；Meanwhile by ice water system, divided with the tap water repeated flushing grape berry 2 that big amount temperature is 18 DEG C
Clock, until the ph value of ejected wash water is down to 6.5-6.9 or so；
After the processing of this four step, average every grape generates 0.5 chap mouth, and broken skin effect is not highly desirable.
Embodiment 4
Step 1, the 2% dedicated sodium hydroxide solution of food is prepared in steam-jacked kettle or electric heating sandwich pot, and is heated to 80-
85℃；
Step 2, it will be fitted into food Turnround basket by the grape berry tentatively cleaned, move into the jacketed pan for filling sodium hydroxide solution
It is interior, it impregnates 30 seconds, and shake gently Turnround basket, contacts grape berry fully with sodium hydroxide solution in Turnround basket；
Step 3, observation grape surface color variation, wait the wax of grape berries superficial white start it is dimmed after, by grape berry together with
Turnround basket is removed out of jacketed pan together；
Step 4, the Turnround basket for filling grape berry is moved on low speed vibration sieve immediately, vibrating screen amplitude is 30 centimetres of left and right, vibration
Dynamic frequency is 30 times/second；Meanwhile with tap water at normal temperature repeated flushing grape berry 2 minutes, until the ph value of ejected wash water is down to 6.5-
6.9 left and right；
After the processing of this four step, grape berry epidermis is formed uniformly at 3-5 longitudinal chap, and fruit type is fuller, and final product is inferior
Color is in embodiment 1.
Claims (8)
1. a kind of pre-treating technology that grape is lyophilized, it is characterised in that: the following steps are included:
Step 1, sodium hydroxide solution, and heating and thermal insulation are added in steam-jacked kettle or electric heating sandwich pot；
Step 2, it will be fitted into food Turnround basket by the grape berry tentatively cleaned, move into the jacketed pan of step 1, impregnate, and
Food Turnround basket is shaken, contacts grape berry fully with sodium hydroxide solution in food Turnround basket；
Step 3, the color variation for observing grape berry surface in food Turnround basket, after the wax of grape berry superficial white is dimmed,
Grape berry is removed out of jacketed pan together with food Turnround basket；
Step 4, the food Turnround basket for filling grape berry is moved on vibrating screen, with water continual rinsing grape berry, until ejected wash water
PH value be down to 6.5-6.9；
Step 5, the obtained grape berry of step 4 is subjected to quick-frozen, vacuum dehydration, can be prepared by the freeze-drying grape of shape not shrinkage
Grain.
2. the pre-treating technology of freeze-drying grape according to claim 1, it is characterised in that: the sodium hydroxide is that food is special
Use sodium hydroxide.
3. the pre-treating technology of freeze-drying grape according to claim 1, it is characterised in that: sodium hydroxide described in step 1
The concentration of solution is 1-4 wt.%.
4. the pre-treating technology of freeze-drying grape according to claim 1, it is characterised in that: heating and thermal insulation is to 80- in step 1
85℃。
5. the pre-treating technology of freeze-drying grape according to claim 1, it is characterised in that: soaking time is 10- in step 2
60s。
6. the pre-treating technology of freeze-drying grape according to claim 1, it is characterised in that: sodium hydroxide described in step 1
The concentration of solution is 2 wt.%, and soaking time is 30s in step 2.
7. the pre-treating technology of freeze-drying grape according to claim 1, it is characterised in that: the amplitude of vibrating screen in step 4
For 30 centimetres of left and right, vibration frequency is 30 times/second.
8. the pre-treating technology of freeze-drying grape according to claim 1, it is characterised in that: be the water with 18 DEG C in step 4
Continual rinsing grape berry, washing time are 2-3 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811002497.5A CN109329388A (en) | 2018-08-30 | 2018-08-30 | A kind of pre-treating technology that grape is lyophilized |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811002497.5A CN109329388A (en) | 2018-08-30 | 2018-08-30 | A kind of pre-treating technology that grape is lyophilized |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109329388A true CN109329388A (en) | 2019-02-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811002497.5A Pending CN109329388A (en) | 2018-08-30 | 2018-08-30 | A kind of pre-treating technology that grape is lyophilized |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114698678A (en) * | 2022-05-13 | 2022-07-05 | 怀来县城投农业开发有限公司 | Grape freeze-drying process |
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|---|---|---|---|---|
| CN103750193A (en) * | 2013-12-17 | 2014-04-30 | 彭聪 | Peel-free seedless canned grapes and production method thereof |
| CN104585669A (en) * | 2015-02-10 | 2015-05-06 | 刘永 | Canned peeled seedless grapes and preparation method thereof |
| CN104957334A (en) * | 2015-07-31 | 2015-10-07 | 中宝（福建）食品科技有限公司 | Freeze-drying grapefruit tea and processing method thereof |
| CN105919143A (en) * | 2016-05-12 | 2016-09-07 | 河北绿岭庄园食品有限公司 | Peeling treatment technology of walnut dregs |
| CN105994586A (en) * | 2016-05-18 | 2016-10-12 | 容新民 | Raisin preparation method |
| CN106689345A (en) * | 2015-07-28 | 2017-05-24 | 重庆市硒浦农业开发有限公司 | Processing technology of quick-frozen grape berries |
-
2018
- 2018-08-30 CN CN201811002497.5A patent/CN109329388A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750193A (en) * | 2013-12-17 | 2014-04-30 | 彭聪 | Peel-free seedless canned grapes and production method thereof |
| CN104585669A (en) * | 2015-02-10 | 2015-05-06 | 刘永 | Canned peeled seedless grapes and preparation method thereof |
| CN106689345A (en) * | 2015-07-28 | 2017-05-24 | 重庆市硒浦农业开发有限公司 | Processing technology of quick-frozen grape berries |
| CN104957334A (en) * | 2015-07-31 | 2015-10-07 | 中宝（福建）食品科技有限公司 | Freeze-drying grapefruit tea and processing method thereof |
| CN105919143A (en) * | 2016-05-12 | 2016-09-07 | 河北绿岭庄园食品有限公司 | Peeling treatment technology of walnut dregs |
| CN105994586A (en) * | 2016-05-18 | 2016-10-12 | 容新民 | Raisin preparation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114698678A (en) * | 2022-05-13 | 2022-07-05 | 怀来县城投农业开发有限公司 | Grape freeze-drying process |
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Application publication date: 20190215 |