CN109527462A - A kind of preparation method of lichee and longan dehydrated food - Google Patents
A kind of preparation method of lichee and longan dehydrated food Download PDFInfo
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- CN109527462A CN109527462A CN201811469324.4A CN201811469324A CN109527462A CN 109527462 A CN109527462 A CN 109527462A CN 201811469324 A CN201811469324 A CN 201811469324A CN 109527462 A CN109527462 A CN 109527462A
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- Prior art keywords
- longan
- lichee
- freeze
- drying
- fresh
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides the preparation method of a kind of lichee and longan dehydrated food, method of the invention is by water bath processing after fresh lichee and fresh longan steam enzyme deactivation, and the first freeze-drying of progress is packed with anaerobic after secondary freeze-drying after removing pulp surface moisture.The method of the present invention uses pure physical method, does not use chemical color stabilizer, does not also add the food additives such as any preservative, antioxidant during the preparation process, and product keeps coloration and brittleness not to change under vacuum packaging or nitrogen-filled packaging in room temperature 12 months；The product of this law processing keeps the original color, smell and taste of fruit, and crispy in taste, sugariness is palatable, it is former to be stripped of part protein allergies, and do not have to any food additives, is a kind of casual health food of high-quality.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preparation method of lichee and longan dehydrated food.
Background technique
Lichee and longan are southern characteristic fruits, and nutritive value with higher is always used as high-grade tonic, deep
Liked by consumer.But since lichee and longan fruit are unsuitable fresh-keeping, dried litchi and longan are mostly made using drying method
It is dry to be saved and sold.The method that traditional dry-making method of dried generally uses high-temperature baking, the dried litchi of method preparation and longan
It is dry to be easy to happen caramelization, cause product color pitch-black, nutritional ingredient is destroyed, and fragrance is lost, and mouthfeel is bad.In addition, Chinese medicine
With practice have shown that lichee and longan pulp easily cause excessive internal heat, lead to the symptoms such as throat inflammation, some researches show that solubilities at present
The compositions such as albumen are to cause the main reason for getting angry.
Freeze drying technology is the high-new processing technology of modern food, can not be damaged with effective protection nutritional ingredient, and fruit is kept
Original color, smell and taste are widely used in freeze-drying fruits and vegetables etc..But the dried litchi and longan dryed product being lyophilized at present are less, and are being lyophilized
Chemical color stabilizer is mostly used in the process and carries out color protection, and freeze-drying prods water content is greater than 15%, and product is mostly than relatively soft, viscous
Tooth, pol cross sweet tea, are easy xanthochromia, and are easy to get angry and cause throat inflammation etc..This law is using enzyme deactivation, de- protein allergies original, drop
Systems approaches, the dried litchi and longan dryed product of preparation such as sugared, secondary freeze drying technology and anaerobic packaging maintain original fruit
Color, smell and taste, crispy in taste, sugariness is palatable, and does not have to any food additives, is a kind of snack food of high-quality.
Summary of the invention
A kind of lichee and the drying food of longan are provided it is an object of the invention to overcome in place of the shortcomings of the prior art
The preparation method of product.
To achieve the above object, the technical scheme adopted by the invention is as follows: a kind of preparation side of lichee and longan dehydrated food
Method the described method comprises the following steps:
(1) fresh lichee and fresh longan are taken, is removed the peel, 110-120 DEG C of steam enzyme deactivation is used after stoning；
(2) by after enzyme deactivation lichee and longan in 80-90 DEG C of stirring in water bath；
(3) take out water-bath after lichee and longan, immediately remove pulp surface moisture, quick-frozen to -60 DEG C or less；
(4) be lyophilized to water content at -40 DEG C or less, by step (3) treated lichee and longan lower than 5%, immediately without
Oxygen packaging.
Fresh lichee and fresh longan enzyme deactivation can be killed into the organized enzyme in pulp, prevent brown stain, enzymatic hydrolysis spoiled；It will be new
After fresh litchi and fresh longan water bath processing, part solubility allergen protein original can be removed and reduce pol, prevent product from drawing
It plays inflammation and pol crosses sweet tea.
Preferably, the freeze drying process in step (4) includes first freeze-drying and secondary freeze-drying.
Preferably, the method being lyophilized for the first time includes: that step (3) treated lichee and longan are being kept cold-trap-
40 DEG C or less, vacuum pressure be less than 0.1MPa under the conditions of carry out it is dewatered freeze-dried, until pulp water content is down to < 15%.
Preferably, the method for the secondary freeze-drying includes: that dryer bar is being added in the lichee after being lyophilized for the first time and longan
Under part, keeping -40 DEG C of cold-trap following, vacuum pressures dewatered freeze-dried less than carrying out under 0.05MPa, until lichee and longan is drying
Sample moisture content < 5%.
First freeze-drying vacuum pressure is slightly higher, and secondary freeze-drying vacuum pressure is lower, and desiccant is combined to use, fast dewatering
To 5% or less.Freeze-drying efficiency can be improved using secondary freeze drying technology.
Preferably, the desiccant is at least one of calcium chloride, silica gel.
Preferably, the temperature of the peripheral environment of first freeze-drying and secondary freeze-drying is 30-50 DEG C.
Preferably, in step (3), the method for removal pulp surface moisture includes: 10-20 DEG C of cold wind or is dried with nitrogen pulp
Surface moisture.
Preferably, in step (4), anaerobic is packaged as vacuum packaging or nitrogen-filled packaging.
Vacuum or nitrogen charging can prevent crisp chip oxidation xanthochromia during saving, and be also possible to prevent the softening of moisture absorption crisp chip, not crisp.
Preferably, the fresh lichee and the maturity 7-8 of fresh longan are 18-20 degree at, pol.
Preferably, in step (1), the time of steam enzyme deactivation is 10-15 minutes.
Preferably, in step (2), the time of stirring in water bath is 10-20 minutes.
The beneficial effects of the present invention are: the present invention provides the preparation methods of a kind of lichee and longan dehydrated food, originally
Inventive method uses pure physical method, does not use chemical color stabilizer, does not also add any preservative, anti-oxidant during the preparation process
The food additives such as agent, product keep coloration and brittleness not to change under vacuum packaging or nitrogen-filled packaging in room temperature 12 months；This
The product of method processing keeps the original color, smell and taste of fruit, and crispy in taste, sugariness is palatable, is stripped of part protein allergies original, and
It is a kind of casual health food of high-quality without any food additives.
Specific embodiment
To better illustrate the object, technical solutions and advantages of the present invention, below in conjunction with specific embodiment to the present invention
It is described further.
Embodiment 1
The preparation method of a kind of lichee and longan dehydrated food as the embodiment of the present invention, the method includes following steps
It is rapid:
(1) enzyme deactivation: taking maturity 7-8 at the fresh lichee and fresh longan that, pol is 18-20 degree, peeling, after stoning,
Pulp with 110-120 DEG C steam enzyme deactivation 10-15 minutes；
(2) by after enzyme deactivation lichee and longan pulp be placed on 80-90 DEG C of stirred in water bath 10-20 minutes；
(3) lichee and longan after taking out water-bath dry up pulp surface moisture with 10-20 DEG C of cold wind immediately, quick-frozen to -60
DEG C or less；
(4) first freeze-drying: the pulp of deep colling at -60 DEG C being placed in freeze dryer, single fruit layer is paved into, and is keeping cold-trap -40
DEG C or less, vacuum pressure be less than 0.1MPa, carry out under the conditions of 30-50 DEG C of peripheral temperature it is dewatered freeze-dried, until pulp water content drops
To < 15%；
(5) secondary freeze-drying: taking out after first freeze-drying and placed in another freeze dryer immediately, and be added in cold-trap calcium chloride,
The desiccant such as silica gel, under the conditions of keeping -40 DEG C of cold-trap following, vacuum pressures less than 0.05MPa, 30-50 DEG C of peripheral temperature into
Second of frozen dried of row, until drying sample moisture content is < 5%；
(6) anaerobic is packed: by the pulp after freeze-drying, vacuum packaging or nitrogen-filled packaging immediately, as final to produce at low temperature
Product.
Lichee, dried longan aril water content 5% that this implementation is prepared are hereinafter, color is pure white, crispy in taste, sugariness 8-10
Degree, the smell of fruits is very sweet；
Product keeps coloration and brittleness not to change under vacuum packaging or nitrogen-filled packaging in room temperature 12 months, does not add any
The food additives such as preservative, antioxidant.
The method of the present invention uses pure physical method, does not use chemical color stabilizer, does not also add during the preparation process any anti-
The food additives such as rotten agent, antioxidant, product keep coloration and crisp under vacuum packaging or nitrogen-filled packaging in room temperature 12 months
Degree does not change；The product of this law processing keeps the original color, smell and taste of fruit, and crispy in taste, sugariness is palatable, is stripped of part albumen
Anaphylactogen, and do not have to any food additives, it is a kind of casual health food of high-quality.
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention rather than protects to the present invention
The limitation of range is protected, although the invention is described in detail with reference to the preferred embodiments, those skilled in the art should
Understand, it can be with modification or equivalent replacement of the technical solution of the present invention are made, without departing from the essence of technical solution of the present invention
And range.
Claims (10)
1. the preparation method of a kind of lichee and longan dehydrated food, which is characterized in that the described method comprises the following steps:
(1) fresh lichee and fresh longan are taken, is removed the peel, 110-120 DEG C of steam enzyme deactivation is used after stoning；
(2) by after enzyme deactivation lichee and longan in 80-90 DEG C of stirring in water bath；
(3) take out water-bath after lichee and longan, immediately remove pulp surface moisture, quick-frozen to -60 DEG C or less；
(4) it is lyophilized to water content at -40 DEG C or less, by step (3) treated lichee and longan lower than 5%, immediately anaerobic packet
Dress.
2. the method according to claim 1, wherein the freeze drying process in step (4) includes first freeze-drying and two
Secondary freeze-drying.
3. according to the method described in claim 2, it is characterized in that, the method being lyophilized for the first time includes: to handle step (3)
Rear lichee and longan carried out under the conditions of keeping -40 DEG C of cold-trap following, vacuum pressures less than 0.1MPa it is dewatered freeze-dried, until pulp
Water content is down to < 15%.
4. according to the method in claim 2 or 3, which is characterized in that the method for the secondary freeze-drying includes: by first freeze-drying
Rear lichee and longan under the conditions of desiccant is added, keep -40 DEG C of cold-trap following, vacuum pressures less than under 0.05MPa into
Row is dewatered freeze-dried, until drying sample moisture content < 5% of lichee and longan.
5. according to the method described in claim 4, it is characterized in that, the desiccant is at least one of calcium chloride, silica gel.
6. according to the method described in claim 4, it is characterized in that, the temperature of the peripheral environment of first freeze-drying and secondary freeze-drying is
30-50℃。
7. the method according to claim 1, wherein removing the method packet of pulp surface moisture in step (3)
Include: 10-20 DEG C of cold wind is dried with nitrogen pulp surface moisture.
8. the method according to claim 1, wherein anaerobic is packaged as vacuum packaging or nitrogen charging packet in step (4)
Dress.
9. the method according to claim 1, wherein the fresh lichee and the maturity 7-8 of fresh longan at,
Pol is 18-20 degree.
10. the method according to claim 1, wherein the time of steam enzyme deactivation is 10-15 points in step (1)
Clock；In step (2), the time of stirring in water bath is 10-20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811469324.4A CN109527462A (en) | 2018-12-03 | 2018-12-03 | A kind of preparation method of lichee and longan dehydrated food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811469324.4A CN109527462A (en) | 2018-12-03 | 2018-12-03 | A kind of preparation method of lichee and longan dehydrated food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109527462A true CN109527462A (en) | 2019-03-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811469324.4A Pending CN109527462A (en) | 2018-12-03 | 2018-12-03 | A kind of preparation method of lichee and longan dehydrated food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116098270A (en) * | 2021-11-11 | 2023-05-12 | 中国科学院大连化学物理研究所 | Fresh actinidia arguta fruit glutinous rice cake and preparation method thereof |
Citations (5)
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|---|---|---|---|---|
| CN1403004A (en) * | 2002-09-30 | 2003-03-19 | 华南农业大学 | Production process of dewatered litchi pulp |
| CN101558782A (en) * | 2009-05-15 | 2009-10-21 | 华南理工大学 | Method for inactivating enzyme of longan pulp by steam blanching |
| CN101878882A (en) * | 2010-04-30 | 2010-11-10 | 陆爱章 | Processing method of dried lychee and dried longan |
| CN103931746A (en) * | 2014-03-26 | 2014-07-23 | 广东省农业科学院蚕业与农产品加工研究所 | Lichee drying method capable of improving pulp polysaccharide immunoloregulation activity |
| AU2016322020A1 (en) * | 2015-09-18 | 2018-05-10 | Fruit Innovation Processing Pty Ltd | Food dehydration |
-
2018
- 2018-12-03 CN CN201811469324.4A patent/CN109527462A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403004A (en) * | 2002-09-30 | 2003-03-19 | 华南农业大学 | Production process of dewatered litchi pulp |
| CN101558782A (en) * | 2009-05-15 | 2009-10-21 | 华南理工大学 | Method for inactivating enzyme of longan pulp by steam blanching |
| CN101878882A (en) * | 2010-04-30 | 2010-11-10 | 陆爱章 | Processing method of dried lychee and dried longan |
| CN103931746A (en) * | 2014-03-26 | 2014-07-23 | 广东省农业科学院蚕业与农产品加工研究所 | Lichee drying method capable of improving pulp polysaccharide immunoloregulation activity |
| AU2016322020A1 (en) * | 2015-09-18 | 2018-05-10 | Fruit Innovation Processing Pty Ltd | Food dehydration |
Non-Patent Citations (2)
| Title |
|---|
| 王丽艳，郭树国，李成华: "响应面法优化荔枝真空冷冻干燥工艺参数", 《农机化研究》 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116098270A (en) * | 2021-11-11 | 2023-05-12 | 中国科学院大连化学物理研究所 | Fresh actinidia arguta fruit glutinous rice cake and preparation method thereof |
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Application publication date: 20190329 |
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