CN109329391A - A kind of preparation method of peento piece - Google Patents
A kind of preparation method of peento piece Download PDFInfo
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- CN109329391A CN109329391A CN201811408663.1A CN201811408663A CN109329391A CN 109329391 A CN109329391 A CN 109329391A CN 201811408663 A CN201811408663 A CN 201811408663A CN 109329391 A CN109329391 A CN 109329391A
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- Prior art keywords
- peento
- piece
- preparation
- vacuum
- crisp
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Classifications
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- 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
Abstract
The present invention discloses a kind of preparation method of instant peento piece, and using fresh peento fruit as raw material, successively after the pretreatment such as cleaning, slice, color protection and sabot pre-cooling, peento crisp chip is prepared using Vacuum Freezing & Drying Technology.The preparation process is rear apt to deteriorate rotten for solving the problems, such as to adopt, and vacuum freeze drying peento crisp chip mouthfeel is bulk crisp, remains the distinctive special flavor of raw material, while providing dietary fiber abundant, promotes proliferation of intestinal probiotics, enhances healthcare function.Compared with prior art, preparation method of the present invention is simple, is able to maintain peach fruit taste and peach fruit color, while can utmostly retain nutriment.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of preparation method of peento piece.
Background technique
Peento is Li Yake, and the mutation of peach family plant seed peach, leaf is narrow ellipse to lanceolar, 15 centimetres long, 4 centimetres wide,
Apex is grown up and there is serration at thin tip, edge, and dirty-green is glossy, and phyllopodium has nectary；Bark dark gray, increases with the age
There is crack；Flower Dan Sheng is sometimes white, has short handle, 4 centimetres of diameter, early spring blooms from light to wind rose or red；Nearly ball
There is young pilose antler on forming core fruit, surface, and meat is edible, to be orange-yellow blushing, 7.5 centimetres of diameter, there is the core of band depth point and rill, interior
Containing white seed.
Peento fruit juice multi-flavor beauty, fragrance are tempting, full of nutrition, and pulp rich in calcium, phosphorus, ascorbic acid, organic acid and
A variety of amino acid are one of favorite fresh fruits of people, are known as the laudatory title of " peach offered as a birthday present ", " celestial fruit ".However fruit thin skin juice is more, then
In addition harvest time, again on the occasion of high temperature season, fruit easily softens after adopting to rot, the development of planting industry is seriously affected, needs to seek thus
A kind of more effective reasonable processing method is sought, is rotted to avoid rotten, and maximumlly retain its nutrition.
Xinjiang is the major production areas of China's peento, and Shihezi 143 is used as the maximum peento planting base in Xinjiang, 2001
" township of Chinese peento " is named as by country.143 peentos belong to the superfine product in peento from external form mouthfeel to nutritive value.
The cultivated area of country's peento is very big at present, and fruit yield increasingly increases, and marketing fresh market is influenced by transport factor
It is in a saturated state.And the maturity period of peento more concentrates, when peach fruit maturation, pours in market, forms market and accumulates in short term
Pressure, in addition peento fruit pol is higher, moisture content is big, disseminates and rots vulnerable to germ, transports, opens up to the storage of peento
Wide market, extension marketing time etc. bring great difficulty, cause serious economic loss.Peento is other than fresh food at present, separately
The digestion channel warded off is mainly the production of the processing either flat peach wine of peento fruit juice, and deep processing means are more single, Wu Faman
The development of sufficient peento planting industry, forms the bottle diameter of peento plant production development, the serious development for restricting peento industry.
Peento fresh fruit is prepared into peento piece, the influence because pouring in market when maturation to price can not only be solved,
But also be able to solve the peento fresh fruit shelf-life it is short and caused by waste.
Therefore, the invention proposes a kind of preparation methods simply, is able to maintain peach fruit taste and peach fruit color, while can be most
Big degree retains the peento piece preparation method of nutriment.
Summary of the invention
The invention discloses a kind of preparation method is simple, it is able to maintain peach fruit taste and peach fruit color, while being capable of maximum journey
Degree retains the peento piece preparation method of nutriment.
A kind of preparation method preparing peento piece, it is characterised in that: include at least following steps:
(1) clean: by peento clean dry it is spare；
(2) be sliced: by the peento after cleaning, sheet, 3~8mm of thickness are cut into stoning, and preferred thickness is 4~5mm；
(3) color protection: the peento piece that step (2) is obtained immerses 20~30min of color protection in colour protecting liquid, and the colour protecting liquid is
The chlorination of the ascorbic acid of 0.1~0.15% parts by weight, the citric acid of 0.4~0.6% parts by weight, 0.25~0.35% parts by weight
The ultrapure water of sodium and surplus；
(4) sabot is pre-chilled: taking out the peento piece in maceration extract, is placed in 8~12h of freezing in -10~-30 DEG C of environment；
(5) vacuum freeze drying: the peento piece after pre-cooling is put into vacuum freeze drying cabin, and condenser temperature is -45
~-48 DEG C, vacuum degree is 10~20Pa, 10~12h of freeze-drying time, obtains finished product peento crisp chip, the peento being prepared later
Crisp chip vacuumizes packaging.
In above-mentioned steps (4), sabot precooling temperature is -20 DEG C, cooling time 10h.
In above-mentioned steps (6), vacuum degree 15Pa, freeze-drying time 12h.
Drying is to maintain one of the method that substance will not be putrid and deteriorated, and there are many dry methods, such as dries, boils dry, dries
Dry, spray drying etc..But these drying means are carried out under 0 DEG C or more or higher temperature, dry resulting product, one
As be that volume-diminished, quality are hardened, some substances are aoxidized, and some volatile ingredients can largely lose, some
The substance of thermal sensitivity, such as protein, vitamin can be denaturalized.Vacuum freeze-drying method be different from more than drying means, produce
The drying of product is substantially carried out in 0 DEG C of temperature below, i.e., carries out in the state that product freezes, until the later period, in order into one
Step reduces the remaining water content of product, and product is just allowed to rise to 0 DEG C or more of temperature.
It is dried under vacuum, cryogenic conditions, the color that can retain to the maximum extent and its nutritional ingredient.?
Under vacuum, low-temperature condition, moreover it is possible to the original volume profiles of good retention tab, and porous structure is formed, so that crisp chip mouthfeel
It is crisp.It can be extended the shelf life using vacuum packaging or nitrogen-filled packaging.Currently, the processing of peento is concentrated mainly on peento fruit juice
Beverage, peento compound juice beverage etc..A kind of vacuum freeze drying peento crisp chip can be prepared using the method for the present invention, it can
It is a kind of snack food of health completely to retain the nutritional ingredient of peento, and sour-sweet delicious, crispy in taste.
Also, the colour protecting liquid of dedicated allotment has been used during the preparation process, after peento piece impregnates, then has carried out vacuum freeze-drying
When, color can not only be improved, nutritional ingredient is utmostly retained, but also can make the peento piece of preparation that there is good mouth
Sense.
The sense organ of sample prepared by 1 embodiment 6 of table and embodiment 7, embodiment 8 compares
| Embodiment | Quality | Flavor |
| Embodiment 6 | Quality is crisp | Keep fresh peaches fruit original local flavor |
| Embodiment 7 | Quality is crisp | Apparent acid saline taste |
| Embodiment 8 | Quality it is soft it is rotten, occur it is hollow | It is slightly sourer than fresh peaches fruit |
As shown in Table 1, the peach piece quality flavor in the embodiment of the present invention 6 is better than embodiment 7, embodiment 8, illustrates slice thick
Degree is the optimal thickness that 5mm is vacuum freeze drying peento crisp chip.
The quality preservation of sample prepared by 2 embodiment 6 of table and embodiment 9, embodiment 10
As shown in Table 2, the peento piece of technical solution of the present invention preparation, the nutritive indexes such as Vc content, brittleness and sense organ
Index is superior to comparative example, in conjunction with degree of fragmentation and chewiness analysis as a result, explanation effectively changes by processing of the invention
It has been apt to the crisp brittleness of product.
From the analysis above, we can see that being compared with quality preservation result by sense organ it is found that prepared by the present invention improve on population of samples
Tissue texture, the mouthfeel of product, have highlighted the special flavor of material, improve consumer from edible quality angle and recognize product
Degree of knowing.
The present invention adds vacuum refrigeration to combine using special for protecting color liquid, and the peento piece prepared can be to the maximum extent
Retain the color and its nutritional ingredient of peento, nutritional ingredient such as vitamin C；Under vacuum, low-temperature condition, moreover it is possible to well
The volume profiles for keeping peento piece original, are seasoned using vacuum impregnation, so that the sour-sweet deliciousness of peento crisp chip, using vacuum packet
Dress or nitrogen-filled packaging can extend the shelf life, and peento crisp chip obtained is a kind of snack food of health green, same in peento
There is very big competitive advantage in type products, can effectively increase the economic value added of peento.
The present invention provides a kind of vacuum freeze drying crisp chip preparation processes, apt to deteriorate rotten to solve the problems, such as.This
Invention snack food remains food nutrition using Freeze Drying Technique without any additive, food preservative to greatest extent
Ingredient is not lost.
Compared with prior art, have preparation method simple, be able to maintain peach fruit taste and peach fruit color, while can be maximum
Degree retains the advantages that nutriment.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1: the present embodiment 1 discloses a kind of preparation method for preparing peento piece, and peento is cleaned and is dried, stoning is cut
At the sheet of 5mm thickness, the peento piece cut is immersed into color protection 30min in colour protecting liquid later, the colour protecting liquid is 0.15% weight
Part ascorbic acid, 0.6% parts by weight citric acid, the sodium chloride of 0.33% parts by weight and the ultrapure water of surplus, color protection postposition
11h is freezed in -25 DEG C of environment, is finally putting into vacuum freeze drying cabin, condenser temperature is -45 DEG C, vacuum degree 15Pa,
Freeze-drying time 11h obtains finished product peento crisp chip later, and the peento crisp chip being prepared vacuumizes packaging, obtained peento piece
Quality is crisp, keeps fresh peaches fruit original local flavor, and without browning, color more brilliant white.
Embodiment 2: the present embodiment 2 discloses a kind of preparation method for preparing peento piece, and peento is cleaned and is dried, stoning is cut
At the sheet of 4mm thickness, the peento piece cut is immersed into color protection 20min in colour protecting liquid later, the colour protecting liquid is 0.1% parts by weight
Ascorbic acid, 0.45% parts by weight citric acid, the sodium chloride of 0.28% parts by weight and the ultrapure water of surplus, color protection postposition
12h is freezed in -15 DEG C of environment, is finally putting into vacuum freeze drying cabin, condenser temperature is -47 DEG C, vacuum degree 10Pa,
Freeze-drying time 12h obtains finished product peento crisp chip later, and the peento crisp chip being prepared vacuumizes packaging, obtained peento piece
Quality is crisp, keeps fresh peaches fruit original local flavor, and without browning, color more brilliant white.
Embodiment 3: the present embodiment 3 discloses a kind of preparation method for preparing peento piece, and peento is cleaned and is dried, stoning is cut
At the sheet of 6mm thickness, the peento piece cut is immersed into color protection 25min in colour protecting liquid later, the colour protecting liquid is 0.14% weight
Part ascorbic acid, 0.5% parts by weight citric acid, the sodium chloride of 0.3% parts by weight and the ultrapure water of surplus, color protection postposition
9h is freezed in -20 DEG C of environment, is finally putting into vacuum freeze drying cabin, condenser temperature is -46 DEG C, vacuum degree 20Pa,
Freeze-drying time 10h obtains finished product peento crisp chip later, and the peento crisp chip being prepared vacuumizes packaging, obtained peento piece
Quality is crisp, keeps fresh peaches fruit original local flavor, and without browning, color more brilliant white.
Embodiment 4: the present embodiment 4 discloses a kind of preparation method for preparing peento piece, and peento is cleaned and is dried, stoning is cut
At the sheet of 7mm thickness, the peento piece cut is immersed into color protection 28min in colour protecting liquid later, the colour protecting liquid is 0.12% weight
Part ascorbic acid, 0.55% parts by weight citric acid, the sodium chloride of 0.25% parts by weight and the ultrapure water of surplus, color protection postposition
8~12h is freezed in -10 DEG C of environment, is finally putting into vacuum freeze drying cabin, and condenser temperature is -45 DEG C, and vacuum degree is
14Pa, freeze-drying time 10.5h obtain finished product peento crisp chip later, and the peento crisp chip being prepared vacuumizes packaging, obtained
Peento piece quality is crisp, keeps fresh peaches fruit original local flavor, and without browning, color more brilliant white.
Embodiment 5: the present embodiment 5 discloses a kind of preparation method for preparing peento piece, and peento is cleaned and is dried, stoning is cut
At the sheet of 5mm thickness, the peento piece cut is immersed into color protection 22min in colour protecting liquid later, the colour protecting liquid is 0.13% weight
Part ascorbic acid, 0.4% parts by weight citric acid, the sodium chloride of 0.35% parts by weight and the ultrapure water of surplus, color protection postposition
11h is freezed in -30 DEG C of environment, is finally putting into vacuum freeze drying cabin, condenser temperature is -48 DEG C, vacuum degree 17Pa,
Freeze-drying time 11.5h obtains finished product peento crisp chip later, and the peento crisp chip being prepared vacuumizes packaging, obtained peento
Piece quality is crisp, keeps fresh peaches fruit original local flavor, and without browning, color more brilliant white.
A kind of embodiment 6: preparation method of peento piece, comprising the following steps:
(1) it cleans: fresh peento being removed the peel, is put into spare in clear water；
(2) it is sliced: by the peento after cleaning, being cut into sheet, thickness 5mm；
(3) color protection: it is 0.12% ascorbic acid, 0.5% citric acid and 0.3% chlorination that the peento piece cut, which is immersed formula,
Sodium, surplus are to impregnate 20~30min in the colour protecting liquid of ultrapure water；
(4) sabot is pre-chilled: taking out the peento piece in maceration extract, is placed in -20 DEG C of environment and freezes 10h；
(5) vacuum freeze drying: the peento piece after pre-cooling is put into vacuum freeze drying cabin, and condenser temperature is -48
DEG C, vacuum degree is 10~20Pa, freeze-drying time 12h；
(6) it is vacuum-packed: the peento crisp chip after freeze-drying is vacuumized into packaging.
Embodiment 7: the present embodiment is the comparative test of embodiment 6, and the present embodiment and the difference of embodiment 6 are, is sliced
With a thickness of 3mm, remaining parameter constant, the peento piece being prepared has obvious sour saline taste although quality is crisp.
Embodiment 8: the present embodiment is the comparative test of embodiment 6, and the present embodiment and the difference of embodiment 6 are, is sliced
With a thickness of 8mm, remaining parameter constant, the peento piece being prepared, although quality is softer, appearance is hollow, and flavor is slightly sourer than fresh fruit.
Embodiment 9: the present embodiment is the comparative test of embodiment 6, and the present embodiment and the difference of embodiment 6 are, do not make
With colour protecting liquid color protection treatment, preparation-obtained peento piece color browning is serious, and flavor is slightly sour.
Embodiment 10: the present embodiment is the comparative test of embodiment 6, and the present embodiment and the difference of embodiment 6 are, color protection
Change the concentration of sodium chloride in liquid, preparation-obtained peento piece, color is without browning, but flavor is slightly sour.
Above-described is only the present invention/invention preferred embodiment, it is noted that for the ordinary skill of this field
For personnel, without departing from the concept of the premise of the invention, several changes and improvements can also be made, these belong to this
The protection scope of invention.
Claims (4)
1. a kind of preparation method of peento piece, which is characterized in that include at least following steps:
(1) clean: by peento clean dry it is spare；
(2) be sliced: by the peento after cleaning, sheet, 3~8mm of thickness are cut into stoning；
(3) color protection: the peento piece that step (2) is obtained immerses 20~30min of color protection in colour protecting liquid, and the colour protecting liquid is 0.1~
The ascorbic acid of 0.15% parts by weight, the citric acid of 0.4~0.6% parts by weight, 0.25~0.35% parts by weight sodium chloride and
The ultrapure water of surplus；
(4) sabot is pre-chilled: taking out the peento piece in maceration extract, is placed in 8~12h of freezing in -10~-30 DEG C of environment；
(5) vacuum freeze drying: the peento piece after pre-cooling is put into vacuum freeze drying cabin, and condenser temperature is -45~-48
DEG C, vacuum degree is 10~20Pa, 10~12h of freeze-drying time, obtains finished product peento crisp chip later.
2. a kind of preparation method of peento piece according to claim 1, it is characterised in that: in step (2) peento slice for 4~
5mm。
3. a kind of preparation method of peento piece according to claim 1, it is characterised in that: in step (4), sabot precooling temperature
It is -20 DEG C, cooling time 10h.
4. a kind of preparation method of peento piece according to claim 1, it is characterised in that: in step (6), vacuum degree is
15Pa, freeze-drying time 12h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811408663.1A CN109329391A (en) | 2018-11-23 | 2018-11-23 | A kind of preparation method of peento piece |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811408663.1A CN109329391A (en) | 2018-11-23 | 2018-11-23 | A kind of preparation method of peento piece |
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| Publication Number | Publication Date |
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| CN109329391A true CN109329391A (en) | 2019-02-15 |
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ID=65317710
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| CN201811408663.1A Pending CN109329391A (en) | 2018-11-23 | 2018-11-23 | A kind of preparation method of peento piece |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125083A (en) * | 2010-01-20 | 2011-07-20 | 湖北新美香食品有限公司 | Processing method for performing vacuum freeze drying on apple |
| CN106305989A (en) * | 2016-08-18 | 2017-01-11 | 中国农业科学院果树研究所 | Processing method of quick-frozen vacuum-dried juicy peach crisp chips |
| CN106722456A (en) * | 2016-11-29 | 2017-05-31 | 贵州省马铃薯研究所 | A kind of vacuum freeze drying Kiwi berry crisp chip preparation technology |
-
2018
- 2018-11-23 CN CN201811408663.1A patent/CN109329391A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125083A (en) * | 2010-01-20 | 2011-07-20 | 湖北新美香食品有限公司 | Processing method for performing vacuum freeze drying on apple |
| CN106305989A (en) * | 2016-08-18 | 2017-01-11 | 中国农业科学院果树研究所 | Processing method of quick-frozen vacuum-dried juicy peach crisp chips |
| CN106722456A (en) * | 2016-11-29 | 2017-05-31 | 贵州省马铃薯研究所 | A kind of vacuum freeze drying Kiwi berry crisp chip preparation technology |
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