CN110024852A - 一种可还原果蔬脱水制品的制备方法 - Google Patents
一种可还原果蔬脱水制品的制备方法 Download PDFInfo
- Publication number
- CN110024852A CN110024852A CN201910446176.2A CN201910446176A CN110024852A CN 110024852 A CN110024852 A CN 110024852A CN 201910446176 A CN201910446176 A CN 201910446176A CN 110024852 A CN110024852 A CN 110024852A
- Authority
- CN
- China
- Prior art keywords
- air
- quality
- adjuvant
- vegetables
- fruits
- 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.)
- Granted
Links
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 101
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 230000018044 dehydration Effects 0.000 title claims abstract description 24
- 238000006297 dehydration reaction Methods 0.000 title claims abstract description 24
- 239000002671 adjuvant Substances 0.000 claims abstract description 90
- 238000001035 drying Methods 0.000 claims abstract description 37
- 238000000034 method Methods 0.000 claims abstract description 37
- 239000005418 vegetable material Substances 0.000 claims abstract description 23
- 238000007605 air drying Methods 0.000 claims description 31
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 30
- 238000001914 filtration Methods 0.000 claims description 28
- 230000001954 sterilising effect Effects 0.000 claims description 23
- 235000005979 Citrus limon Nutrition 0.000 claims description 20
- 241000196324 Embryophyta Species 0.000 claims description 17
- 244000131522 Citrus pyriformis Species 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000002253 acid Substances 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 11
- 238000005520 cutting process Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 239000002893 slag Substances 0.000 claims description 9
- 239000011229 interlayer Substances 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 239000010410 layer Substances 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 230000007423 decrease Effects 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000002604 ultrasonography Methods 0.000 claims description 2
- 244000248349 Citrus limon Species 0.000 claims 4
- 239000004215 Carbon black (E152) Substances 0.000 claims 1
- 239000012752 auxiliary agent Substances 0.000 claims 1
- 229930195733 hydrocarbon Natural products 0.000 claims 1
- 150000002430 hydrocarbons Chemical class 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 abstract description 17
- 235000021022 fresh fruits Nutrition 0.000 abstract description 14
- 239000002778 food additive Substances 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 abstract 1
- 239000005445 natural material Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 15
- 206010033546 Pallor Diseases 0.000 description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 235000013305 food Nutrition 0.000 description 8
- 230000014759 maintenance of location Effects 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 244000000626 Daucus carota Species 0.000 description 7
- 235000002767 Daucus carota Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 5
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 150000004945 aromatic hydrocarbons Chemical class 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 241000723353 Chrysanthemum Species 0.000 description 3
- 235000007516 Chrysanthemum Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000009777 vacuum freeze-drying Methods 0.000 description 3
- 244000242564 Osmanthus fragrans Species 0.000 description 2
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 2
- 230000000240 adjuvant effect Effects 0.000 description 2
- 238000010923 batch production Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000002525 ultrasonication Methods 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- MYWUZJCMWCOHBA-VIFPVBQESA-N methamphetamine Chemical compound CN[C@@H](C)CC1=CC=CC=C1 MYWUZJCMWCOHBA-VIFPVBQESA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- -1 sweet osmanthus Chemical class 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000007738 vacuum evaporation Methods 0.000 description 1
Classifications
-
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B7/14—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
- A23B7/14—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
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
Description
风干温度(℃) | 风干时间(小时) | 成品的Vc保留率(%) | 成品的复水比 |
15 | 30.6 | 50 | 9.2 |
25 | 12.1 | 78 | 9.7 |
35 | 10.2 | 85 | 9.8 |
50 | 8.5 | 82 | 9.8 |
60 | 7.8 | 55 | 9.1 |
相对湿度(%) | 风干时间(小时) | 成品的Vc保留率(%) | 成品的复水比 |
30 | 6.9 | 75 | 7.6 |
45 | 8.7 | 81 | 9.7 |
60 | 9.8 | 84 | 9.8 |
70 | 11.2 | 81 | 9.7 |
80 | 19 | 52 | 8.1 |
是否添加保质辅助剂 | 成品的Vc保留率(%) | 成品的复水比 |
不添加 | 45 | 6.1 |
添加 | 87 | 9.7 |
Claims (8)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910446176.2A CN110024852B (zh) | 2019-05-27 | 2019-05-27 | 一种可还原果蔬脱水制品的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910446176.2A CN110024852B (zh) | 2019-05-27 | 2019-05-27 | 一种可还原果蔬脱水制品的制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN110024852A true CN110024852A (zh) | 2019-07-19 |
CN110024852B CN110024852B (zh) | 2022-05-20 |
Family
ID=67243414
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910446176.2A Active CN110024852B (zh) | 2019-05-27 | 2019-05-27 | 一种可还原果蔬脱水制品的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110024852B (zh) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004350676A (ja) * | 2003-05-02 | 2004-12-16 | Uivt Kk | 長期保存安定性を有する生鮮食品の乾燥粉末又は顆粒 |
CN102177955A (zh) * | 2011-04-01 | 2011-09-14 | 陈贵恩 | 刺梨干果的制作方法 |
CN105638873A (zh) * | 2016-01-11 | 2016-06-08 | 湖北省农业科学院农产品加工与核农技术研究所 | 脱水甘蓝的护色工艺 |
CN206390191U (zh) * | 2016-08-24 | 2017-08-11 | 广东省农业科学院蚕业与农产品加工研究所 | 一种多功能食品干燥设备 |
CN109123026A (zh) * | 2018-08-22 | 2019-01-04 | 南充辉泓真空技术有限公司 | 一种茶叶加工过程中干燥增香的方法 |
-
2019
- 2019-05-27 CN CN201910446176.2A patent/CN110024852B/zh active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004350676A (ja) * | 2003-05-02 | 2004-12-16 | Uivt Kk | 長期保存安定性を有する生鮮食品の乾燥粉末又は顆粒 |
CN102177955A (zh) * | 2011-04-01 | 2011-09-14 | 陈贵恩 | 刺梨干果的制作方法 |
CN105638873A (zh) * | 2016-01-11 | 2016-06-08 | 湖北省农业科学院农产品加工与核农技术研究所 | 脱水甘蓝的护色工艺 |
CN206390191U (zh) * | 2016-08-24 | 2017-08-11 | 广东省农业科学院蚕业与农产品加工研究所 | 一种多功能食品干燥设备 |
CN109123026A (zh) * | 2018-08-22 | 2019-01-04 | 南充辉泓真空技术有限公司 | 一种茶叶加工过程中干燥增香的方法 |
Also Published As
Publication number | Publication date |
---|---|
CN110024852B (zh) | 2022-05-20 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4933411A (en) | Process for vacuum packing food products | |
CN102342565A (zh) | 一种联合干燥方法 | |
AU2014312671A1 (en) | Method for quickly salting kimchi ingredients, and method and system for quickly preparing low-salt kimchi | |
CN108041152A (zh) | 一种微波干燥制备菠萝干的方法 | |
CN106417566A (zh) | 一种绿色健康干燥蔬菜制品的加工方法 | |
CN106722503A (zh) | 蓝莓粉的制备方法 | |
CN107906942A (zh) | 一种太阳能辅助低温吸附式脱水干燥杏脯的方法 | |
WO2010038276A1 (ja) | 乾燥青果物の製造方法及び乾燥装置 | |
CN108967516A (zh) | 一种采用冷冻真空干燥法加工脱水蔬菜的工艺 | |
KR101387593B1 (ko) | 저염도 김치 및 저염도 김치 제조방법 | |
CN106262120A (zh) | 黄秋葵果即食脆片的制备方法 | |
CN110024853B (zh) | 一种食品风干方法 | |
CN110024852A (zh) | 一种可还原果蔬脱水制品的制备方法 | |
CN108703225A (zh) | 茶叶加工工艺及加工系统 | |
CN104542911B (zh) | 一种青椒的组合干燥方法 | |
CN104304416A (zh) | 一种负压下两种频率微波组合干燥调理莴苣品质的方法 | |
CN104770465B (zh) | 一种荠菜的干制方法 | |
KR101655880B1 (ko) | 신속 낱잎 김치 제조시스템 | |
CN105614775A (zh) | 一种冻干杨梅含片的制作方法 | |
CN108497295A (zh) | 一种耐冷冻糯米糕点的加工方法 | |
CN113273675A (zh) | 一种便于后续分装的蔬菜加工用干燥脱水处理工艺 | |
CN111869815A (zh) | 一种结合辐照能够提高米粉保鲜效果的米粉生产工艺 | |
JP4392046B1 (ja) | 米飯の製造保存方法 | |
CN114304251B (zh) | 一种冻干果蔬常温贮存褪色控制的方法 | |
CN108684811A (zh) | 一种降低蓝莓果冷冻损伤的方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant | ||
TR01 | Transfer of patent right |
Effective date of registration: 20240423 Address after: 805-1, 805-2, No.8, 89 Xiyuan Road, Haicang District, Xiamen City, Fujian Province, 361000 Patentee after: Xiamen Anping Food Technology Co.,Ltd. Country or region after: China Address before: 364000 206, 207 and 208, 2nd floor, science and technology building, Longyan College Science Park, No. 1, Dongfa Road, Dongxiao Town, Xinluo District, Longyan City, Fujian Province Patentee before: Longyan Anping Technology Co.,Ltd. Country or region before: China |