CN109362873A - Apple dewatering - Google Patents

Apple dewatering Download PDF

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Publication number
CN109362873A
CN109362873A CN201811209713.3A CN201811209713A CN109362873A CN 109362873 A CN109362873 A CN 109362873A CN 201811209713 A CN201811209713 A CN 201811209713A CN 109362873 A CN109362873 A CN 109362873A
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Prior art keywords
apple
flakes
time
apple flakes
freezing
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CN201811209713.3A
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李韵婷
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Priority to CN201811209713.3A priority Critical patent/CN109362873A/en
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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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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
    • 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
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
    • 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
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a kind of apple dewatering, step include: 1) apple be cut into sheet；2) apple after slice is put into the salt water that concentration is 10~15% and impregnates 20~25h；3) apple flakes after immersion are put into 5~10min in boiling water；4) fresh-keeping liquid impregnates；5) it freezes for the first time；6) it is impregnated in citric acid cold water；7) it freezes for second；8) it is impregnated in aqueous trehalose, soaking time is 40~60min, and the concentration of trehalose is 8~12%；9) apple flakes carry out third time freezing after impregnating aqueous trehalose, and temperature is -20~-25 DEG C, freeze 2~4h；10) apple flakes after freezing third time carry out lower temperature vacuum frying, and 80~90 DEG C of oil temperature, deep-fat frying time is 80~90min；11) fried apple flakes are put into drying room and are toasted, baking temperature is 60~80 DEG C, and baking time is 40~60min；12) it will be packed after the apple flakes sterilization treatment after baking.Apple dewatering provided by the invention ideally saves the original taste and nutritive value of apple, and long fresh-keeping period, eating method is simple, safety.

Description

Apple dewatering
Technical field
The present invention relates to agricultural products storage and preservation technical fields, more particularly to a kind of apple dewatering.
Background technique
Currently, the main method of fresh fruit preservation and freshness is fruit apparent freezing point or more " not freezing to refrigerate ".Fresh fruit storage The research of hiding aspect focuses mostly on the research of synergisting method on the basis of " not freezing to refrigerate ", such as air conditioning technology, radiation sterilizing, change Learn reagent processing etc..Though above method can preferably keep the original quality of fresh fruit, extend the storage period of fresh fruit, for Seasonal stronger fruit, such as peach, apricot, apple, the above method still can not will effectively be improved to 90 days or more shelf-life, So that the market Lead Time of these fruit is extremely short.
Research both at home and abroad about fresh fruit dehydration cold storage is less, and Yin Junfeng et al. is in Chinese invention patent application CN A kind of preservation method of blueberry low temperature cold storage combination ozone treatment is disclosed in 103478224 A；Han Si et al. research discovery chlorine The stream of the nutritional ingredients such as hardness decline and VC, polyphenol of the quick-frozen blueberry after melting again can be slowed down to a certain extent by changing Calcium preconditioning It loses (Han Si etc., image of the chlorination Calcium treatment to quick-frozen blueberry cold storage phase quality, Food Science, 2014,35 (22): 310-314). But the studies above is not directed to dehydration before cold storage.
Fruits and vegetables ' dehydration method, predominantly traditional hot-air dewatering.Hot-air dewatering has simplicity as initial dewatering type Easy-operating feature, however the high-temperature gas during hot-air dewatering will lead to the decline of fruit and vegetable food color and texture characteristic, The loss of nutrition and flavor substance.
Summary of the invention
The object of the present invention is to provide a kind of apple dewaterings, solve Storage period existing for existing vegetables and fruits dewatering The technical problems such as short, color and texture are poor, nutrition and flavor loss are serious.
To achieve the goals above, the invention discloses a kind of apple dewatering, step includes:
1) fresh apple is selected, apple clear water is cleaned and drained, the apple after draining is cut into sheet；
2) apple after slice is put into the salt water that concentration is 10~15% and impregnates 20~25h；
3) apple flakes after immersion are put into 5~10min in boiling water；
4) by step 3, treated that apple flakes drain, and the apple flakes after draining are impregnated in 5~9min in fresh-keeping liquid, institute State the proportion of fresh-keeping liquid are as follows: glucose oxidase 0.01%-0.08%w/v, ascorbic acid 0.03%-0.12%w/v, calcium chloride 0.01%-0.05%w/v, 0.01~0.03%w/v of citric acid；
5) apple flakes for impregnating fresh-keeping liquid are subjected to first time freezing, temperature is -10~-20 DEG C, freezes 2~4h；
6) apple flakes after freezing first time, which are put into citric acid cold water, to be impregnated, and soaking time is 30~50min, lemon Acid concentration is 0.9~1.3%,
7) it the apple flakes after citric acid cold water will be impregnated carrying out second and freeze, temperature is -30~-35 DEG C, freezing 3~ 5h；
8) apple flakes after freezing second, which are put into aqueous trehalose, to be impregnated, and soaking time is 40~60min, seaweed The concentration of sugar is 8~12%；
9) apple flakes carry out third time freezing after impregnating aqueous trehalose, and temperature is -20~-25 DEG C, freeze 2~4h；
10) will third time freeze after apple flakes carry out lower temperature vacuum frying, 80~90 DEG C of oil temperature, deep-fat frying time be 80~ 90min；
11) fried apple flakes are put into drying room and are toasted, baking temperature be 60~80 DEG C, baking time be 40~ 60min；
12) it will be packed after the apple flakes sterilization treatment after baking.
Preferred embodiment is: apple flakes with a thickness of 2~3cm.
Preferred embodiment is: the glucose oxidase, ascorbic acid and calcium chloride are edible grade.
Preferred embodiment is: being carried out using palm oil fried.
Preferred embodiment is: the apple flakes after immersion is put into 5~10min in boiling water, sodium hydroxide solution is added in boiling water, Naoh concentration is 1~3%.
Preferred embodiment is: packaging material uses nontoxic, pollution-free, shading, moisture-proof material.
Preferred embodiment is: dewatered apple flakes moisture content is 5~8%.
Preferred embodiment is: the pressure of lower temperature vacuum frying is -9.5KPa.
Apple dewatering provided by the invention ideally saves the original taste and nutritive value of apple, freshness date Long, eating method is simple, safety；Apple flakes are not only made the russet degree of apple flakes significantly by the present invention after fresh-keeping liquid impregnates Reduction, good quality, rotting rate is low, can preferably keep the original quality of apple flakes, nutrition and flavor.
Specific embodiment
The present invention is described in further detail combined with specific embodiments below:
Embodiment 1
A kind of apple dewatering is present embodiments provided, step includes:
1) fresh apple is selected, apple clear water is cleaned and drained, the apple after draining is cut into sheet, apple flakes With a thickness of 2~3cm；
2) apple after slice is put into the salt water that concentration is 10% and impregnates 20h；
3) apple flakes after immersion are put into 5min in boiling water；
4) by step 3, treated that apple flakes drain, and the apple flakes after draining are impregnated in 5min in fresh-keeping liquid, the guarantor The proportion of fresh liquid are as follows: glucose oxidase 0.01%w/v, ascorbic acid 0.03%w/v, calcium chloride 0.01%w/v, citric acid 0.01%w/v, the glucose oxidase, ascorbic acid and calcium chloride are edible grade；
5) apple flakes for impregnating fresh-keeping liquid are subjected to first time freezing, temperature is -10 DEG C, freezes 2h；
6) apple flakes after freezing first time, which are put into citric acid cold water, to be impregnated, soaking time 30min, and citric acid is dense Degree is 0.9%,
7) apple flakes after immersion citric acid cold water are carried out second to freeze, temperature is -30 DEG C, freezing 3h；
8) apple flakes after freezing second, which are put into aqueous trehalose, to be impregnated, soaking time 40min, trehalose Concentration is 8%；
9) apple flakes carry out third time freezing after impregnating aqueous trehalose, and temperature is -20 DEG C, freeze 2h；
10) by third time freeze after apple flakes using palm oil carry out lower temperature vacuum frying, 80 DEG C of oil temperature, deep-fat frying time For 80min, the pressure of lower temperature vacuum frying is -9.5KPa；
11) fried apple flakes are put into drying room and are toasted, baking temperature is 60 DEG C, baking time 40min；
12) it will be packed after the apple flakes sterilization treatment after baking, packaging material is using nontoxic, pollution-free, shading, moisture-proof Material, dewatered apple flakes moisture content are 5~8%.
Embodiment 2
A kind of apple dewatering is present embodiments provided, step includes:
1) fresh apple is selected, apple clear water is cleaned and drained, the apple after draining is cut into sheet, apple flakes With a thickness of 3cm；
2) apple after slice is put into the salt water that concentration is 10~15% and impregnates 25h；
3) apple flakes after immersion are put into 10min in boiling water；
4) by step 3, treated that apple flakes drain, and the apple flakes after draining are impregnated in 9min in fresh-keeping liquid, the guarantor The proportion of fresh liquid are as follows: glucose oxidase 0.08%w/v, ascorbic acid 0.12%w/v, calcium chloride 0.05%w/v, citric acid 0.03%w/v, the glucose oxidase, ascorbic acid and calcium chloride are edible grade；
5) apple flakes for impregnating fresh-keeping liquid are subjected to first time freezing, temperature is -20 DEG C, freezes 4h；
6) apple flakes after freezing first time, which are put into citric acid cold water, to be impregnated, soaking time 50min, and citric acid is dense Degree is 1.3%,
7) apple flakes after immersion citric acid cold water are carried out second to freeze, temperature is -35 DEG C, freezing 5h；
8) apple flakes after freezing second, which are put into aqueous trehalose, to be impregnated, soaking time 60min, trehalose Concentration is 12%；
9) apple flakes carry out third time freezing after impregnating aqueous trehalose, and temperature is -25 DEG C, freeze 4h；
10) by third time freeze after apple flakes using palm oil carry out lower temperature vacuum frying, 90 DEG C of oil temperature, deep-fat frying time For 90min, the pressure of lower temperature vacuum frying is -9.5KPa；
11) fried apple flakes are put into drying room and are toasted, baking temperature is 80 DEG C, baking time 60min；
12) it will be packed after the apple flakes sterilization treatment after baking, packaging material is using nontoxic, pollution-free, shading, moisture-proof Material, dewatered apple flakes moisture content are 8%.
Embodiment 3
A kind of apple dewatering is present embodiments provided, step includes:
1) fresh apple is selected, apple clear water is cleaned and drained, the apple after draining is cut into sheet, apple flakes With a thickness of 2.5cm；
2) apple after slice is put into the salt water that concentration is 12% and impregnates 22h；
3) apple flakes after immersion are put into 6min in boiling water, sodium hydroxide solution, naoh concentration are added in boiling water It is 2%；
4) by step 3, treated that apple flakes drain, and the apple flakes after draining are impregnated in 8min in fresh-keeping liquid, the guarantor The proportion of fresh liquid are as follows: glucose oxidase 0.05%w/v, ascorbic acid 0.08%w/v, calcium chloride 0.03%w/v, citric acid 0.02%w/v, the glucose oxidase, ascorbic acid and calcium chloride are edible grade；
5) apple flakes for impregnating fresh-keeping liquid are subjected to first time freezing, temperature is -15 DEG C, freezes 3h；
6) apple flakes after freezing first time, which are put into citric acid cold water, to be impregnated, soaking time 40min, and citric acid is dense Degree is 1.2%,
7) apple flakes after immersion citric acid cold water are carried out second to freeze, temperature is -32 DEG C, freezing 4h；
8) apple flakes after freezing second, which are put into aqueous trehalose, to be impregnated, soaking time 50min, trehalose Concentration is 10%；
9) apple flakes carry out third time freezing after impregnating aqueous trehalose, and temperature is -22 DEG C, freeze 3h；
10) by third time freeze after apple flakes using palm oil carry out lower temperature vacuum frying, 85 DEG C of oil temperature, deep-fat frying time For 85min, the pressure of lower temperature vacuum frying is -9.5KPa；
11) fried apple flakes are put into drying room and are toasted, baking temperature is 70 DEG C, baking time 50min；
12) it will be packed after the apple flakes sterilization treatment after baking, packaging material is using nontoxic, pollution-free, shading, moisture-proof Material, dewatered apple flakes moisture content are 6%.
Comparative example
1. a kind of preparation method of dried apple slices, it is characterised in that: the described method comprises the following steps:
(1) apple raw material is cleaned；
(2) cleaned apple peel is enucleated；
(3) gained apple in step (2) is cut into sheet, strip or small triangle fourth；
(4) apple block obtained by step (3) is subjected to color protection treatment；The processing time of color protection treatment is 15-25min, color protection Liquid uses citric acid, and citric acid additive amount is 0.25%, pH value 3.1~3.5；
(5) apple block obtained by step (4) is subjected to heated-air drying；Carry out heated-air drying processing temperature be set as 60 DEG C~ 100 DEG C, the time is 60~310min；
(6) step (5) products obtained therefrom is packed, rushes nitrogen, sealed, obtain the dehydrated apples.
Experiment effect is as shown in table 1
Table 1
According to color (0-10 points, weight 50%), smell (0-10 points, weight 20%), (0-10 divides quality, weight 30%), the different weight scorings of three aspects calculate sense organ value.Total plate count unit: log CFU/g.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited In specific details and embodiment shown and described herein.

Claims (8)

1. apple dewatering, which is characterized in that step includes:
1) fresh apple is selected, apple clear water is cleaned and drained, the apple after draining is cut into sheet；
2) apple after slice is put into the salt water that concentration is 10~15% and impregnates 20~25h；
3) apple flakes after immersion are put into 5~10min in boiling water；
4) by step 3, treated that apple flakes drain, and the apple flakes after draining are impregnated in 5~9min in fresh-keeping liquid, the guarantor The proportion of fresh liquid are as follows: glucose oxidase 0.01%-0.08%w/v, ascorbic acid 0.03%-0.12%w/v, calcium chloride 0.01%-0.05%w/v, 0.01~0.03%w/v of citric acid；
5) apple flakes for impregnating fresh-keeping liquid are subjected to first time freezing, temperature is -10~-20 DEG C, freezes 2~4h；
6) apple flakes after freezing first time, which are put into citric acid cold water, to be impregnated, and soaking time is 30~50min, and citric acid is dense Degree is 0.9~1.3%,
7) apple flakes after immersion citric acid cold water are carried out second to freeze, temperature is -30~-35 DEG C, 3~5h of freezing；
8) apple flakes after freezing second, which are put into aqueous trehalose, to be impregnated, and soaking time is 40~60min, trehalose Concentration is 8~12%；
9) apple flakes carry out third time freezing after impregnating aqueous trehalose, and temperature is -20~-25 DEG C, freeze 2~4h；
10) will third time freeze after apple flakes carry out lower temperature vacuum frying, 80~90 DEG C of oil temperature, deep-fat frying time be 80~ 90min；
11) fried apple flakes are put into drying room and are toasted, baking temperature be 60~80 DEG C, baking time be 40~ 60min；
12) it will be packed after the apple flakes sterilization treatment after baking.
2. apple dewatering according to claim 1, which is characterized in that apple flakes with a thickness of 2~3cm.
3. apple dewatering according to claim 1, which is characterized in that the glucose oxidase, ascorbic acid and Calcium chloride is edible grade.
4. apple dewatering according to claim 1, which is characterized in that carried out using palm oil fried.
5. apple dewatering according to claim 1, which is characterized in that the apple flakes after immersion are put into 5 in boiling water ~10min, sodium hydroxide solution is added in boiling water, and naoh concentration is 1~3%.
6. apple dewatering according to claim 1, which is characterized in that packaging material is using nontoxic, pollution-free, screening Light, moisture-proof material.
7. apple dewatering according to claim 1, which is characterized in that dewatered apple flakes moisture content be 5~ 8%.
8. apple dewatering according to claim 1, which is characterized in that the pressure of lower temperature vacuum frying is -9.5KPa.
CN201811209713.3A 2018-10-17 2018-10-17 Apple dewatering Pending CN109362873A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115474628A (en) * 2022-09-21 2022-12-16 山东福洋生物科技股份有限公司 Trehalose-containing vegetable and fruit drying accelerator and use method thereof

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Publication number Priority date Publication date Assignee Title
JPS62224247A (en) * 1986-03-25 1987-10-02 Mominoki:Kk Pretreatment for vacuum-fried food
CN104970172A (en) * 2015-07-09 2015-10-14 湖北柒味食品有限公司 Processing method for instant fruity lotus root crispy chips
CN105638870A (en) * 2016-01-05 2016-06-08 中国农业科学院农产品加工研究所 Fresh-keeping method of fresh-cut apples
CN106722458A (en) * 2016-11-30 2017-05-31 贵州省马铃薯研究所 A kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62224247A (en) * 1986-03-25 1987-10-02 Mominoki:Kk Pretreatment for vacuum-fried food
CN104970172A (en) * 2015-07-09 2015-10-14 湖北柒味食品有限公司 Processing method for instant fruity lotus root crispy chips
CN105638870A (en) * 2016-01-05 2016-06-08 中国农业科学院农产品加工研究所 Fresh-keeping method of fresh-cut apples
CN106722458A (en) * 2016-11-30 2017-05-31 贵州省马铃薯研究所 A kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology

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Title
王丽琼等: "《果蔬保鲜与加工 第2版》", 31 January 2018, 中国农业大学出版社 *
王向东等: "《食品生物技术》", 30 September 2007, 东南大学出版社 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115474628A (en) * 2022-09-21 2022-12-16 山东福洋生物科技股份有限公司 Trehalose-containing vegetable and fruit drying accelerator and use method thereof
CN115474628B (en) * 2022-09-21 2024-04-09 山东福洋生物科技股份有限公司 Vegetable and fruit drying promoter containing trehalose and application method thereof

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Application publication date: 20190222