CN109349401A - A method of dried fruit is prepared using vacuum refrigeration - Google Patents
A method of dried fruit is prepared using vacuum refrigeration Download PDFInfo
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- 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
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- fruit
- raw material
- dried fruit
- vacuum refrigeration
- preparing dried
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- 235000011869 dried fruits Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000005057 refrigeration Methods 0.000 title claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 46
- 239000002994 raw material Substances 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 11
- 239000000084 colloidal system Substances 0.000 claims abstract description 11
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 4
- 240000007228 Mangifera indica Species 0.000 claims abstract description 4
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 4
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 4
- 244000099147 Ananas comosus Species 0.000 claims abstract description 3
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 3
- 239000003905 agrochemical Substances 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 20
- 235000011430 Malus pumila Nutrition 0.000 claims description 16
- 235000015103 Malus silvestris Nutrition 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 16
- 240000008790 Musa x paradisiaca Species 0.000 claims description 15
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 10
- 240000009088 Fragaria x ananassa Species 0.000 claims description 10
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 10
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 9
- 206010033546 Pallor Diseases 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 238000004945 emulsification Methods 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 5
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 4
- 230000007480 spreading Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000010350 erythorbic acid Nutrition 0.000 claims description 3
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- 240000000716 Durio zibethinus Species 0.000 claims description 2
- 235000006025 Durio zibethinus Nutrition 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims description 2
- 241000218231 Moraceae Species 0.000 claims description 2
- 235000008708 Morus alba Nutrition 0.000 claims description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 9
- 239000000835 fiber Substances 0.000 abstract description 3
- 238000004108 freeze drying Methods 0.000 abstract description 3
- 235000012054 meals Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000006227 byproduct Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 229920001542 oligosaccharide Polymers 0.000 abstract description 2
- 150000002482 oligosaccharides Chemical class 0.000 abstract description 2
- 239000006041 probiotic Substances 0.000 abstract description 2
- 235000018291 probiotics Nutrition 0.000 abstract description 2
- 230000035755 proliferation Effects 0.000 abstract description 2
- 239000005720 sucrose Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 7
- 238000005360 mashing Methods 0.000 description 5
- 238000009777 vacuum freeze-drying Methods 0.000 description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 239000004411 aluminium Substances 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
- A23G7/0043—Other processes specially adapted for the chocolate or confectionery industry
- A23G7/0093—Cooling or drying
-
- 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)
- 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
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.
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| CN201811166732.2A CN109349401A (en) | 2018-10-08 | 2018-10-08 | A method of dried fruit is prepared using vacuum refrigeration |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811166732.2A CN109349401A (en) | 2018-10-08 | 2018-10-08 | A method of dried fruit is prepared using vacuum refrigeration |
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| CN109349401A true CN109349401A (en) | 2019-02-19 |
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| 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 |
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| 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 |
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2018
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| 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 |
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