CN109349401A - A method of dried fruit is prepared using vacuum refrigeration - Google Patents

A method of dried fruit is prepared using vacuum refrigeration Download PDF

Info

Publication number
CN109349401A
CN109349401A CN201811166732.2A CN201811166732A CN109349401A CN 109349401 A CN109349401 A CN 109349401A CN 201811166732 A CN201811166732 A CN 201811166732A CN 109349401 A CN109349401 A CN 109349401A
Authority
CN
China
Prior art keywords
fruit
raw material
dried fruit
vacuum refrigeration
preparing dried
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.)
Withdrawn
Application number
CN201811166732.2A
Other languages
Chinese (zh)
Inventor
熊洲
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Xichong Ganghe Agriculture And Animal Husbandry Development Co Ltd
Original Assignee
Xichong Ganghe Agriculture And Animal Husbandry Development Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Xichong Ganghe Agriculture And Animal Husbandry Development Co Ltd filed Critical Xichong Ganghe Agriculture And Animal Husbandry Development Co Ltd
Priority to CN201811166732.2A priority Critical patent/CN109349401A/en
Publication of CN109349401A publication Critical patent/CN109349401A/en
Withdrawn legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/38Sucrose-free products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G7/00Other apparatus or process specially adapted for the chocolate or confectionery industry
    • A23G7/0043Other processes specially adapted for the chocolate or confectionery industry
    • A23G7/0093Cooling or drying
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a kind of methods for preparing dried fruit using vacuum refrigeration, select that medium well, nothing rots, damages, the fruit of non agricultural chemical residuum makees raw material, it is cleaned sterilize, rinse, removing the peel, being enucleated, dicing, deploying, being beaten, crossing colloid mill, paving disk, quick-frozen, freeze-drying obtain dried fruit.Dried fruit water content made of the present invention is low, crispy in taste, and just melt in the mouth is convenient, is easy to preservation, is a product suitable for people of all ages.Product of the present invention formula is free of sucrose, is especially added with trehalose, and oligosaccharides has anti-decayed tooth, adjusts human body intestinal canal flora function, activates proliferation of probiotics and inhibits the effect of harmful bacteria, and absorption of the advantageous human body to microelement, heat is low, and sugariness is suitable for.Fruit is beaten and refines by product of the present invention, and fruit meal fiber is refined, such as mango, pineapple, can significantly improve product mouthfeel, and product nutrition is richer, is easier to digest and assimilate.

Description

A method of dried fruit is prepared using vacuum refrigeration
Technical field
The present invention relates to food technology field, specifically a kind of method that dried fruit is prepared using vacuum refrigeration.
Background technique
Fruit receives the favor of people as the food for supplementing sugar, vitamin and microelement in daily life, but Fresh fruit really undisputable fact not easy to maintain, meanwhile, Some Fruits because its volume is not larger also portable, in view of this, The preserved fruits food such as candied fruits such as dried fruit are by high praise, but a large amount of dried fruit production and processing quotient are added in process at present A large amount of pigment and saccharin, What is more, joined a certain amount of preservative, be unfavorable for human health.Vacuum freeze drying (being referred to as lyophilized) technology is to be presently considered to very advanced foods processing technique.Food freeze-drying is exactly first will be in food material Moisture freezes, and is then heated under low temperature and vacuum condition, so that the ice in material is distilled and is resolved to water vapour, use is this Mode is by the moisture removal in food, to obtain drying and dehydrating product.The fruit color, smell and taste and fresh goods base of vacuum freeze drying This is identical, can retain the nutritional ingredient of fruit to greatest extent, and rehydration is good, is easy to long-term preservation, light-weight and be readily transported. But existing technology still remains poor taste, fruit meal fiber influences the problems such as absorbing.
Summary of the invention
The purpose of the present invention is to provide a kind of methods for preparing dried fruit using vacuum refrigeration, to solve above-mentioned background skill The problem of being proposed in art.
To achieve the above object, the invention provides the following technical scheme:
A method of dried fruit is prepared using vacuum refrigeration, comprising the following steps:
1) raw material is checked and accepted: selection is medium well, nothing rots, damages, the fruit of non agricultural chemical residuum makees raw material;
2) cleaning and sterilizing: the impurity on raw material surface is cleaned with clear water, then is impregnated with the NaClO solution of 250-300ppm Sterilize 1-2min;
3) it rinses: being remained with the NaClO on clear water removal raw material surface;
4) it removes the peel: removing the skin of fruit raw material, remove decayed portion or part of damaging, extractd if fruit has base of fruit head Base of fruit head;
5) it is enucleated: with the core of stoning Work tool removal raw material;
6) it dices: the raw material of stoning is diced, fruit fourth is made;
7) it deploys: according to mass percent fruit 80-90%, trehalose 9-19%, oligofructose or galactooligosaccharide 1- 10%, weigh ingredient: proportion liquid, the fruit fourth that will be cut is made in trehalose, oligofructose or galactooligosaccharide after being dissolved in water It is put into proportion liquid, with beater stirring to pulp, mixed material is made;
8) it crosses colloid mill: mixed material being crossed into the emulsification of colloid mill mean value, emulsification fineness is 5-10 μm;
9) it spreads disk: the fruit after emulsification is uniformly layered on mold;
10) quick-frozen: the fruit for spreading disk to be placed in -25 DEG C of temperature quick freezing repositories below, quick-frozen time 4h or more;
11) be lyophilized: the fruit after will be quick-frozen is lyophilized into furnace, and 70-80 DEG C of freeze temperature, vacuum degree 50-200Pa, when dry Between be 15-30h, obtain dried fruit.
As a further solution of the present invention: in step 1), raw material includes strawberry, mango, apple, banana, yellow peach, spinach One of trailing plants, mulberries, durian or any combination.
As a further solution of the present invention: in step 5), cutting raw material to hemisection or a quarter before stoning.
As a further solution of the present invention: further including water-removing color protection step if fruit is banana or apple in step 5) Suddenly, by banana peeling or apple peel stoning after, with contain mass concentration 0.1-0.3%D- arabo-ascorbic acid and 0.2-0.8% The colour protecting liquid of citric acid impregnates fruit;Impregnating to pick up after 8-12min can be finished color protection with 95 ± 5 DEG C of hot water blanching 50-70s.
As a further solution of the present invention: colour protecting liquid dosage is 3 times of fruit quality, and colour protecting liquid need to submerge pulp.
As a further solution of the present invention: picking up after impregnating 10min with 95 ± 5 DEG C of hot water blanching 60s.
As a further solution of the present invention: in step 6), specification of dicing is 3*3mm-5*5mm.
As a further solution of the present invention: in step 7), amount of water is 0.5-1.5 times of fruit and ingredient total weight.
As a further solution of the present invention: in step 11), 75 DEG C of freeze temperature, vacuum degree 100Pa, drying time is 20h。
Another object of the present invention is to provide dried fruit made from the above method.
Compared with prior art, the beneficial effects of the present invention are:
1. the present invention uses Vacuum Freezing & Drying Technology, manufactured dried fruit water content is low, crispy in taste, just melt in the mouth, It is convenient, it is easy to preservation, is a product suitable for people of all ages.
2. product of the present invention formula is free of sucrose, it is especially added with trehalose, oligosaccharides, there is anti-decayed tooth, adjusts human body Intestinal flora function activates proliferation of probiotics and inhibits the effect of harmful bacteria, absorption of the advantageous human body to microelement, heat Low, sugariness is suitable for.
3. fruit is beaten and refines by product of the present invention, fruit meal fiber is refined, such as mango, pineapple, can be significantly Improve product mouthfeel, product nutrition is richer, is easier to digest and assimilate.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described, Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all Belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a method of strawberry dried fruit is prepared using vacuum freeze drying, comprising the following steps:
1) raw material: strawberry requirement is medium well, and nothing is rotted, and damages, weighs strawberry 330g.
2) it selects: rejecting undesirable raw material and the impurity such as rotten wound, color spot, insect pest raw material.
3) cleaning and sterilizing: the impurity such as the silt on raw material surface are cleaned with clear water, then are soaked with the NaClO solution of 250ppm Bubble disinfection 1min.
4) it rinses: being remained with the NaClO on clear water removal raw material surface.
5) stalk head: there is the excision of base of fruit head clean.
6) it dices: strawberry is cut to 3mm*3mm strawberry fourth.Cleaning and sterilizing first is carried out to dicer before cutting shape.
7) it deploys: weighing trehalose 70g, oligofructose 10g, boiled water 250g, trehalose, oligofructose are added in boiled water Stirring and dissolving is uniform, and all feed liquids cross 60 mesh screens, and the strawberry after dicing directly holds in seasoning liquid.It is stirred using beater Mixed material is made in mashing.
8) it crosses colloid mill: mixed material is gone over into colloid mill, emulsify 5 μm of fineness, mashing is uniform.
9) spread disk: weigh constant weight be uniformly layered in aluminium dish (remarks: paving disk after trolley in time into frozen storehouse carry out it is cold Freeze).
10) quick-frozen: -25 DEG C of quick freezing repository temperature freezes material sufficiently hereinafter, quick-frozen time 4h or more, guarantees in material Heart temperature is at -25 DEG C or less.
11) be lyophilized: the raw material after quick-frozen is lyophilized into furnace, and 75 DEG C of set temperature, vacuum degree 100Pa, drying time 20h, Obtain strawberry dried fruit.
Embodiment 2
In the embodiment of the present invention, a method of strawberry dried fruit is prepared using vacuum freeze drying, comprising the following steps:
1) raw material: being processed using the apple of Fuji apple's kind, and ingredient requirement is medium well, and nothing is rotted, and is damaged, no pesticide Residual.Weigh 260g.
2) cleaning and sterilizing: the impurity such as the silt on raw material surface are cleaned with clear water, then are disappeared with the NaClO solution of 300ppm Malicious 2min.
3) it rinses: being remained with the NaClO on clear water removal raw material surface.
4) it removes the peel: removing the skin of apple, pay attention to removing apple decay part or mounting portion of damaging.
5) it is enucleated: raw material cuts hemisection or a quarter, with the core of stoning Work tool removal raw material.It is first right before stoning It is enucleated Work tool and carries out cleaning and sterilizing.
Finish color protection treatment: being impregnated with containing the colour protecting liquid of mass concentration 0.3%D- arabo-ascorbic acid and 0.8% citric acid Slice.Colour protecting liquid dosage is 3 times of fruit quality, and colour protecting liquid must submerge pulp.Apple flakes are picked up with 95 after impregnating 10min DEG C hot water blanching 60s.
6) it dices: the apple of stoning is cut into 5mm*5mm fourth, diced apple is made.First dicer is carried out before cutting shape clear Wash disinfection.
7) it deploys: weighing trehalose 30g, galactooligosaccharide 10g, boiled water 350g, boiled water is added in trehalose, oligofructose Middle stirring and dissolving is uniform, and all feed liquids cross 60 mesh screens, and the apple after dicing directly is held in seasoning liquid.It is stirred with beater Mixed material is made in mashing.
8) it crosses colloid mill: mixed material is gone over into colloid mill, emulsify 5 μm of fineness, mashing is uniform.
9) spread disk: weigh constant weight be uniformly layered in aluminium dish (remarks: paving disk after trolley in time into frozen storehouse carry out it is cold Freeze).
10) quick-frozen: the fruit for spreading disk to be placed in -25 DEG C of temperature quick freezing repositories below, quick-frozen time 4h or more makes material Sufficiently freeze, guarantees material center temperature at -25 DEG C or less.
11) be lyophilized: the apple after will be quick-frozen is lyophilized into furnace, and 70 DEG C of set temperature, vacuum degree 50Pa, drying time 30h, Obtain apple dried fruit.
Embodiment 3
In the embodiment of the present invention, a method of banana dried fruit is prepared using vacuum freeze drying, comprising the following steps:
1) raw material: removal impurity, poor raw material, the inadequate raw material of maturity weigh banana 400g.
2) it cleans: being cleaned up using bubble washer;
3) it sterilizes: being carried out disinfection 2min with 270ppm chlorine water solution.
4) it rinses: being remained with the NaClO on clear water removal raw material surface.
5) it removes the peel: cleaned raw material being subjected to peeling processing, the pulp such as rotten wound must reject.
6) finish color protection: being impregnated with the colour protecting liquid containing 0.1% citric acid of mass concentration and 0.2% arabo-ascorbic acid fragrant Any of several broadleaf plants, colour protecting liquid weight are calculated by 3 times of weight of banana pulp, impregnate color protection 10min.
7) blanching: 95 ± 5 DEG C of hot water blanching 60s of the good banana pulp of color protection.
8) it deploys: weighing trehalose 50g, oligofructose 11g, boiled water 375g are made proportion liquid, the banana after blanching added Enter in dispensing fluid, with beater stirring to pulp, mixed material is made.
9) it crosses colloid mill: mixed material is gone over into colloid mill, emulsify 5 μm of fineness, mashing is uniform.
10) it spreads disk: being weighed by every disk required amount, by being layered in aluminium dish for the banana uniform ground after emulsification;
11) quick-frozen: by the banana merging quick freezing repository for spreading disk, to control < -30 DEG C of quick freezing repository temperature, time >=4h, adfreezing; Guarantee that material center temperature must be at -25 DEG C or less before freeze-drying;
12) be lyophilized: banana after will be quick-frozen is lyophilized into furnace, and 80 DEG C of set temperature, vacuum degree 200Pa, drying time is 15h obtains banana dried fruit.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art The other embodiments being understood that.

Claims (9)

1. a kind of method for preparing dried fruit using vacuum refrigeration, which comprises the following steps:
1) raw material is checked and accepted: selection is medium well, nothing rots, damages, the fruit of non agricultural chemical residuum makees raw material;
2) cleaning and sterilizing: the impurity on raw material surface is cleaned with clear water, then carries out soaking disinfection with the NaClO solution of 250-300ppm 1-2min;
3) it rinses: being remained with the NaClO on clear water removal raw material surface;
4) it removes the peel: removing the skin of fruit raw material, remove decayed portion or part of damaging, extract base of fruit if fruit has base of fruit head Head;
5) it is enucleated: with the core of stoning Work tool removal raw material;
6) it dices: the raw material of stoning is diced, fruit fourth is made;
7) it deploys: according to mass percent fruit 80-90%, trehalose 9-19%, oligofructose or galactooligosaccharide 1-10%, Weigh ingredient: trehalose, oligofructose or galactooligosaccharide are made proportion liquid, the fruit fourth cut are put into after being dissolved in water In proportion liquid, with beater stirring to pulp, mixed material is made;
8) it crosses colloid mill: mixed material being crossed into the emulsification of colloid mill mean value, emulsification fineness is 5-10 μm;
9) it spreads disk: the fruit after emulsification is uniformly layered on mold;
10) quick-frozen: the fruit for spreading disk to be placed in -25 DEG C of temperature quick freezing repositories below, quick-frozen time 4h or more;
11) be lyophilized: fruit after will be quick-frozen is lyophilized into furnace, and 70-80 DEG C of freeze temperature, vacuum degree 50-200Pa, drying time is 15-30h obtains dried fruit.
2. the method according to claim 1 for preparing dried fruit using vacuum refrigeration, which is characterized in that former in step 1) Material includes one of strawberry, mango, apple, banana, yellow peach, pineapple, mulberries, durian or any combination.
3. the method according to claim 1 for preparing dried fruit using vacuum refrigeration, which is characterized in that in step 5), go Raw material cuts hemisection or a quarter before core.
4. the method according to claim 1 for preparing dried fruit using vacuum refrigeration, which is characterized in that in step 5), such as Fruit fruit is banana or apple, further includes water-removing color protection step, and after banana peeling or apple peel stoning, with containing, quality is dense The colour protecting liquid for spending 0.1-0.3%D- arabo-ascorbic acid and 0.2-0.8% citric acid impregnates fruit;Use is picked up after impregnating 8-12min 95 ± 5 DEG C of hot water blanching 50-70s can finish color protection.
5. the method according to claim 4 for preparing dried fruit using vacuum refrigeration, which is characterized in that colour protecting liquid dosage is 3 times of fruit quality, colour protecting liquid need to submerge pulp.
6. the method according to claim 4 for preparing dried fruit using vacuum refrigeration, which is characterized in that after impregnating 10min It picks up with 95 ± 5 DEG C of hot water blanching 60s.
7. the method according to claim 1 for preparing dried fruit using vacuum refrigeration, which is characterized in that in step 6), cut Fourth specification is 3*3mm-5*5mm.
8. the method according to claim 1 for preparing dried fruit using vacuum refrigeration, which is characterized in that in step 7), add Water is 0.5-1.5 times of fruit and ingredient total weight.
9. the method according to claim 1 for preparing dried fruit using vacuum refrigeration, which is characterized in that in step 11), freeze Dry 75 DEG C, vacuum degree 100Pa, drying time 20h of temperature.
CN201811166732.2A 2018-10-08 2018-10-08 A method of dried fruit is prepared using vacuum refrigeration Withdrawn CN109349401A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201811166732.2A CN109349401A (en) 2018-10-08 2018-10-08 A method of dried fruit is prepared using vacuum refrigeration

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201811166732.2A CN109349401A (en) 2018-10-08 2018-10-08 A method of dried fruit is prepared using vacuum refrigeration

Publications (1)

Publication Number Publication Date
CN109349401A true CN109349401A (en) 2019-02-19

Family

ID=65348348

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201811166732.2A Withdrawn CN109349401A (en) 2018-10-08 2018-10-08 A method of dried fruit is prepared using vacuum refrigeration

Country Status (1)

Country Link
CN (1) CN109349401A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110169551A (en) * 2019-06-25 2019-08-27 福建利众诚食品有限公司 A kind of molten beans of freeze-dried fruit and preparation method thereof
CN111357922A (en) * 2020-04-10 2020-07-03 江苏派乐滋食品有限公司 Sweet corn seaweed vegetable granules and preparation method thereof
CN112512336A (en) * 2019-04-24 2021-03-16 青旗株式会社 Frozen strawberry and method for producing frozen strawberry
CN112544918A (en) * 2020-12-04 2021-03-26 中国农业科学院农产品加工研究所 Method for improving porous structure and texture of vacuum freeze-dried recombinant mango crisp chips
CN115316622A (en) * 2022-07-06 2022-11-11 四川省亿尚农业旅游开发有限公司 Mulberry freeze-dried fruit and preparation process thereof

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112512336A (en) * 2019-04-24 2021-03-16 青旗株式会社 Frozen strawberry and method for producing frozen strawberry
CN112512336B (en) * 2019-04-24 2022-07-05 青旗株式会社 Frozen strawberry and method for producing frozen strawberry
US11510415B2 (en) 2019-04-24 2022-11-29 Aohata Corporation Frozen strawberry and method for producing the same
CN110169551A (en) * 2019-06-25 2019-08-27 福建利众诚食品有限公司 A kind of molten beans of freeze-dried fruit and preparation method thereof
CN111357922A (en) * 2020-04-10 2020-07-03 江苏派乐滋食品有限公司 Sweet corn seaweed vegetable granules and preparation method thereof
CN112544918A (en) * 2020-12-04 2021-03-26 中国农业科学院农产品加工研究所 Method for improving porous structure and texture of vacuum freeze-dried recombinant mango crisp chips
CN112544918B (en) * 2020-12-04 2022-04-15 中国农业科学院农产品加工研究所 Method for improving porous structure and texture of vacuum freeze-dried recombinant mango crisp chips
CN115316622A (en) * 2022-07-06 2022-11-11 四川省亿尚农业旅游开发有限公司 Mulberry freeze-dried fruit and preparation process thereof
CN115316622B (en) * 2022-07-06 2023-12-26 四川省亿尚农业旅游开发有限公司 Mulberry freeze-dried fruit and preparation process thereof

Similar Documents

Publication Publication Date Title
CN109349403A (en) A kind of method preparing dried mango and dried mango obtained
CN109349401A (en) A method of dried fruit is prepared using vacuum refrigeration
CN106418326B (en) A kind of preparation method of freeze-dried fruit piece
CN107183154A (en) A kind of use vacuum freeze drying prepares the method and obtained dried fruit of dried fruit
KR101942830B1 (en) Manufacturing method of unripe apple powder
CN103610203A (en) Method for preparing instant actinidia arguta powder through vacuum freeze drying
CN108936618A (en) Red fruit joins the preparation method and applications of jelly dry powder block and freeze-dried powder
CN105707761A (en) Water bamboo treating method
KR100318996B1 (en) Continuous sterilizing·drying method for red pepper and the installation thereof
CN109349404A (en) It is a kind of to prepare the dry method of gumbo and gumbo obtained is dry
CN105211262B (en) A kind of preparation process of Chinese yam leaf dehydrated vegetables
KR20120022016A (en) Manufacturing method of hot pepper pickled less saltedly at low temperatures and salted water circulation tank
CN112425742A (en) Vegetable seasoning bag, vegetable seasoning bag manufacturing method and vegetable seasoning bag processing equipment
CN105795204A (en) Vegetable crisp chips as well as preparation method thereof
KR102043537B1 (en) Method of extraction from fruits of tree and extract for manufacturing from same
EP4039102B1 (en) Process for freezing kinds of fresh coconut fruits
US144592A (en) Improvement in preserving frtjits and vegetables for food
qizi Abdurahmonov TECHNOLOGY AND THEIR PACKAGING
CN106694085A (en) Method for economically and effectively removing quinoa seed testa
RU2175481C1 (en) Fruit dessert production process
Ergashevich et al. Varieties of Quince (Cydonia Oblonga Mill.) Grown In Uzbekistan and The Importance of Their Storage and Processing
KR100560062B1 (en) Preparing method of the dried greens
RU2174795C1 (en) Fruit dessert production process
SU1287820A1 (en) Method of preserving fruit and vegetables
RU2175482C1 (en) Method of preparing fruit-and-berry dessert

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
WW01 Invention patent application withdrawn after publication

Application publication date: 20190219

WW01 Invention patent application withdrawn after publication