CN110140757A - A kind of quick-frozen fresh fruits and preparation method thereof - Google Patents
A kind of quick-frozen fresh fruits and preparation method thereof Download PDFInfo
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- CN110140757A CN110140757A CN201910565775.6A CN201910565775A CN110140757A CN 110140757 A CN110140757 A CN 110140757A CN 201910565775 A CN201910565775 A CN 201910565775A CN 110140757 A CN110140757 A CN 110140757A
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
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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
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Abstract
The invention discloses a kind of quick-frozen fresh fruits and preparation method thereof, belong to quick-freezing fruit vegetables technical field of producing.After fresh fruit cleans peeling slice, the heat treatment of row vapor then impregnates 3-5min in compounding fresh-keeping liquid, pulls out and drain capable vacuum packaging.Fruit slice after packaging first refrigerates 1-2h in advance under 4 DEG C of environment, then row segmentation is quick-frozen in liquid nitrogen environment, after fruit slice is transferred quickly to carry out -18 DEG C of refrigeration storages.Defrosting 10-15min is impregnated with flowing water when edible.Using quick-frozen fresh fruits produced by the present invention, heated using steam, not only save great lot of water resources, electric energy, thermal energy, and after steam treatment, impregnated in compounding fresh-keeping liquid immediately, the hardness, brittleness and color of fruit can be prevented to be remarkably decreased.Furthermore chankings color is vivid after defrosting, and quality mouthfeel is close to fresh fruit, and distinctive three-stage juice loss when can effectively avoid thawing that is segmented quick-frozen technique, keeps original texture of fruits and vegetables to the maximum extent, guarantees the best in quality of quick-frozen chankings.
Description
Technical field
The invention belongs to quick-freezing fruit vegetables technical field of producing, and in particular to a kind of preparation method of quick-frozen fresh fruits and
Using quick-frozen fresh fruits made from this method.
Background technique
Quick-frozen food is the world today's one of industry with fastest developing speed, and when quick-frozen, the moisture of intraor extracellular is formed simultaneously crystalline substance
Core, crystal is small, and quantity is more, is evenly distributed, and the cell membrane and cell wall to product not will cause extruding phenomenon, so knot of tissue
Structure destroys seldom, still resilient after defrosting.The structural integrity of cell membrane is kept to be very important the intracellular static pressure of maintenance, it
It can anti-fluid stopping juice and organization softening.
Quick-freezing fruit vegetables as fruit vegetable fabricated product rapidly growing in recent years, preferably maintain the colors of fruits and vegetables, perfume (or spice),
The organoleptic qualities such as taste are easy to store and transport, good quality, color and flavor are kept after defrosting, and not by the limit in season
System, can play the adjustment effect to fruits and vegetables market dull and rush season, be a kind of instant food with development prospect, can also be further
Deep processing provides quality raw materials.
Quick-frozen fresh fruits refers to GB/T 31273-2014 " quick-frozen fresh fruits and quick-frozen fresh vegetables production management rule according to national standards
The fruit product of model " preparation.Usually in fruit picking season, since fruit high-volume is mature, and sell not in time or some
Quality or condition it is poor fruit it is unsalable when, have no alternative just can to fruit carry out it is quick-frozen.Quick-frozen fresh fruits usually will-
It 18 DEG C, is carried out at a temperature of even lower, be easy to cause fruit frostbite, led to fresh fruit cell or tissue damage, destruction, influence water
Color, flavor or the quality of fruit, and then influence the quality of fruit.After quick-frozen fresh fruits thaws, some colors are dimmed, along with jelly
Wound, quick-frozen fresh fruits usually can all soften after thawing, absolutely not the mouthfeel and fragrance of fresh fruit.Therefore, general quick-frozen fresh fruits
It can only be used as the raw material of industry, be used to prepare the products such as can, preserved fruit, or for the decoration of cake, cannot directly eat.And
And because cannot directly eat, the economic value of quick-frozen fresh fruits is also well below fresh fruit, by taking strawberry as an example, fresh strawberry
Price differed at more than ten yuan to dozens of yuan is per jin, and quick-frozen strawberry, as the raw material of industry, price only has 1-2 member per jin, even
It is cheaper.
Traditional research thinks that quick-frozen speed is faster, and product quality is better.But when freezing speed is more than certain limit
When, fruits and vegetables system can the both macro and micro because of caused by thermal stress caused by temperature gradient phenomenon of rupture, this phenomenon is referred to as
Freezing crack phenomenon, freezing crack will lead to the increase of juice loss rate after defrosting, reduce fruit quality.So working as freezing speed
When more than certain limit, freezing speed is faster, and freezing crack is more serious, and the quality deterioration of fruits and vegetables is also more serious.
Based on above-mentioned analysis, chankings color is vivid after a kind of defrosting, quality mouthfeel close to fresh fruit, and effectively avoid thaw when
Juice loss keeps original texture of fruits and vegetables to the maximum extent, guarantees quick-frozen chankings quick-frozen fresh fruits preparation method best in quality
It is to be badly in need of in current industry.
Technical solution
In view of above-mentioned deficiency, the invention discloses chankings color after a kind of defrosting is vivid, quality mouthfeel is kept away close to fresh fruit, and effectively
Juice loss when exempting to thaw keeps original texture of fruits and vegetables to the maximum extent, guarantees quick-frozen chankings quick-frozen fresh fruits best in quality
Preparation method.The present invention is realized by following means:
A kind of preparation method of quick-frozen fresh fruits, includes the following steps:
(1) pre-process: fruit is cleaned, is removed the peel, and is switched to the sheet with a thickness of 0.5cm, it is spare to obtain fruit slice；
(2) Preservation Treatment: the processing of fruit slice row steam heating, then the immersion treatment in compounding fresh-keeping liquid, pulls out and drains, obtain
Fresh-keeping fruit slice is spare；
(3) packaging pre-cooling: the vacuum packaging of fresh-keeping fruit slice is placed in refrigerator and is refrigerated, pre-cooling fruit slice is obtained；
(4) pre-cooling fruit slice liquid nitrogen flash freezer: is placed on progress segmented liquid on box liquid nitrogen flash freezer machine pallet by staggered superposition
Nitrogen is quick-frozen, after be transferred quickly to refrigeration storage in -18 DEG C of environment.
Further, step (2) fruit slice is 90-100 parts, and the compounding fresh-keeping liquid is 270-300 parts.
Further, step (2) the compounding fresh-keeping liquid is by citric acid, D-araboascorbic acid sodium, calcium lactate, δ-glucose
Acid lactone, water are mixed to prepare.
Further, step (2) heating treatment time is 1-2min, and compounding fresh-keeping liquid soaking time is 3-5min.
Further, step (3) the pre- cool condition is that 1-2h is refrigerated in 4 DEG C of refrigerators.
Further, step (4) the segmented liquid nitrogen flash freezer are as follows: the first stage is arranged -30 DEG C of temperature, time 3min,
Second stage is arranged -50 DEG C of temperature, time 5min, and the phase III is arranged -30 DEG C of temperature, time 4min.
Further, the fruit slice is 95 parts, and the compounding fresh-keeping liquid is 285 parts.
Further, the citric acid is 0.8%, and D-araboascorbic acid sodium is 0.6%, calcium lactate 0.6%, δ-grape
Saccharic acid lactone is 0.2%, and surplus is water.
The invention also discloses quick-frozen fresh fruits made from a kind of any of the above-described preparation method, which eats Shi Jingliu
Water impregnates defrosting 10-15min.
The present invention does not take steam treatment and compounding fresh-keeping liquid disclosed by the invention in design process at the beginning
Ratio, while segmented liquid nitrogen flash freezer is not taken yet, but to use fresh-keeping liquid to impregnate after boiled water blanching, and directly carry out liquid nitrogen
It is quick-frozen.Concrete operations are as follows:
Scheme one:
A kind of preparation method of quick-frozen fresh fruits, includes the following steps:
(1) pre-process: fruit is cleaned, is removed the peel, and is switched to the sheet with a thickness of 0.5cm, it is spare to obtain fruit slice；
(2) Preservation Treatment: fruit slice row boiled water scalding treatment, then the immersion treatment in compounding fresh-keeping liquid, pulls out and drains, must protect
Fresh fruit piece is spare；
(3) packaging pre-cooling: the vacuum packaging of fresh-keeping fruit slice is placed in refrigerator and is refrigerated, pre-cooling fruit slice is obtained；
(4) liquid nitrogen flash freezer: pre-cooling fruit slice being placed on box liquid nitrogen flash freezer machine pallet by staggered superposition and carries out liquid nitrogen flash freezer,
After be transferred quickly to refrigeration storage in -18 DEG C of environment.
Further, step (2) fruit slice is 90-100 parts, and the compounding fresh-keeping liquid is 270-300 parts.
Further, step (2) the compounding fresh-keeping liquid is by citric acid, D-araboascorbic acid sodium, calcium lactate, δ-glucose
Acid lactone, water are mixed to prepare.
Further, step (2) the scalding treatment time is 30-40s, and compounding fresh-keeping liquid soaking time is 3-5min.
Further, step (3) the pre- cool condition is that 1-2h is refrigerated in 4 DEG C of refrigerators.
Further, step (4) the liquid nitrogen flash freezer condition are as follows: -50 DEG C of temperature, time 10min.
Further, the fruit slice is 95 parts, and the compounding fresh-keeping liquid is 285 parts.
Further, the citric acid is 1%, and D-araboascorbic acid sodium is 1%, calcium lactate 1%, in δ-gluconic acid
Ester is 1%, and surplus is water.
The invention also discloses quick-frozen fresh fruits made from a kind of any of the above-described preparation method, which eats Shi Jingliu
Water impregnates defrosting 10-15min.
It is found after the later period thaws to quick-frozen fresh fruits, using color of the quick-frozen fresh fruits made from scheme one after thawing
Dimness, and mouthfeel is partially soft, while shape has a slight slight crack, but and pulp coarse mouthfeel after thawing it is dry and astringent.
Then, the present invention analyzes on the basis of scheme one, is further improved to technical solution, to fruit
When the pretreatment of piece, boiled water blanching is changed to steam treatment, concrete operations are as follows:
Scheme two:
A kind of preparation method of quick-frozen fresh fruits, includes the following steps:
(1) pre-process: fruit is cleaned, is removed the peel, and is switched to the sheet with a thickness of 0.5cm, it is spare to obtain fruit slice；
(2) Preservation Treatment: the heat treatment of fruit slice row vapor, then the immersion treatment in compounding fresh-keeping liquid, pulls out and drains, obtain
Fresh-keeping fruit slice is spare；
(3) packaging pre-cooling: the vacuum packaging of fresh-keeping fruit slice is placed in refrigerator and is refrigerated, pre-cooling fruit slice is obtained；
(4) liquid nitrogen flash freezer: pre-cooling fruit slice being placed on box liquid nitrogen flash freezer machine pallet by staggered superposition and carries out liquid nitrogen flash freezer,
After be transferred quickly to refrigeration storage in -18 DEG C of environment.
Further, step (2) fruit slice is 90-100 parts, and the compounding fresh-keeping liquid is 270-300 parts.
Further, step (2) the compounding fresh-keeping liquid is by citric acid, D-araboascorbic acid sodium, calcium lactate, δ-glucose
Acid lactone, water are mixed to prepare.
Further, step (2) heating treatment time is 1-2min, and compounding fresh-keeping liquid soaking time is 3-5min.
Further, step (3) the pre- cool condition is that 1-2h is refrigerated in 4 DEG C of refrigerators.
Further, step (4) the liquid nitrogen flash freezer condition are as follows: -50 DEG C of temperature, time 10min.
Further, the fruit slice is 95 parts, and the compounding fresh-keeping liquid is 285 parts.
Further, the citric acid is 1%, and D-araboascorbic acid sodium is 1%, calcium lactate 1%, in δ-gluconic acid
Ester is 1%, and surplus is water.
The invention also discloses quick-frozen fresh fruits made from a kind of any of the above-described preparation method, which eats Shi Jingliu
Water impregnates defrosting 10-15min.
Found after the later period thaws to quick-frozen fresh fruits, using quick-frozen fresh fruits made from scheme two after thawing darker in color
The partially soft situation of light and mouthfeel slightly improves, but shape still has slight slight crack, and the pulp coarse mouthfeel after defrosting is dry and astringent.
Then, the present invention analyzes on the basis of scheme two, is further improved to technical solution, to fruit
When the pretreatment of piece, compounding fresh-keeping liquid is carried out to a large amount of pairs of testing and verification, concrete operations are as follows:
Orthogonal experiment is carried out to compounding fresh-keeping liquid
This patent carries out preparation compounding fresh-keeping liquid using citric acid, D-araboascorbic acid sodium, calcium lactate, δ-glucolactone,
The experiment of four factors, three horizontal quadrature is used to compound fresh-keeping formula of liquid by criteria optimization of sensory evaluation.
Table 1 L9 (34) orthogonal design factor meter
。
Evaluation method: taking appropriate amount of sample to be placed in whiteware first, observes chankings sample appearance, hears its smell, observes
Its color and tissue morphology, chewing, its flavour of taste evaluation.
2 sense organ evaluating meter of table
。
3 orthogonal experiments of table and analysis
。
As shown in Table 3, compounding fresh-keeping liquid tests to obtain by four factors, three horizontal quadrature, and citric acid influences most chankings
Greatly, calcium lactate takes second place, δ-glucolactone third, D-araboascorbic acid most end.It is citric acid when compounding fresh-keeping formula of liquid
0.8%, D-araboascorbic acid sodium 0.6%, calcium lactate 0.6%, when δ-glucolactone 0.2%, chankings sensory evaluation is best.
Scheme three:
A kind of preparation method of quick-frozen fresh fruits, includes the following steps:
(1) pre-process: fruit is cleaned, is removed the peel, and is switched to the sheet with a thickness of 0.5cm, it is spare to obtain fruit slice；
(2) Preservation Treatment: the heat treatment of fruit slice row vapor, then the immersion treatment in compounding fresh-keeping liquid, pulls out and drains, obtain
Fresh-keeping fruit slice is spare；
(3) packaging pre-cooling: the vacuum packaging of fresh-keeping fruit slice is placed in refrigerator and is refrigerated, pre-cooling fruit slice is obtained；
(4) liquid nitrogen flash freezer: pre-cooling fruit slice being placed on box liquid nitrogen flash freezer machine pallet by staggered superposition and carries out liquid nitrogen flash freezer,
After be transferred quickly to refrigeration storage in -18 DEG C of environment.
Further, step (2) fruit slice is 90-100 parts, and the compounding fresh-keeping liquid is 270-300 parts.
Further, step (2) the compounding fresh-keeping liquid is by citric acid, D-araboascorbic acid sodium, calcium lactate, δ-glucose
Acid lactone, water are mixed to prepare.
Further, step (2) heating treatment time is 1-2min, and compounding fresh-keeping liquid soaking time is 3-5min.
Further, step (3) the pre- cool condition is that 1-2h is refrigerated in 4 DEG C of refrigerators.
Further, step (4) the liquid nitrogen flash freezer condition are as follows: -50 DEG C of temperature, time 10min.
Further, the fruit slice is 95 parts, and the compounding fresh-keeping liquid is 285 parts.
Further, the citric acid is 0.8%, and D-araboascorbic acid sodium is 0.6%, calcium lactate 0.6%, δ-grape
Saccharic acid lactone is 0.2%, and surplus is water.
The invention also discloses quick-frozen fresh fruits made from a kind of any of the above-described preparation method, which eats Shi Jingliu
Water impregnates defrosting 10-15min.
Found after the later period thaws to quick-frozen fresh fruits, using quick-frozen fresh fruits made from scheme three after thawing darker in color
The partially soft situation of light and mouthfeel is obviously improved, and chankings color is vivid, and quality mouthfeel is still coarse dry and astringent still not as good as fresh fruit, and
Shape still has slight slight crack.
There are mouthfeels after slight crack, defrosting to solve the problems, such as quick-frozen fresh fruits not as good as fresh fruit, and the present invention is on the basis of scheme three
On analyzed, further technical solution is improved, to fruit slice carry out liquid nitrogen frozen when, using three stage liquid nitrogen
Technique of Speed Freezing controls quick-frozen freezing efficiency in the process, promotes chankings quality.By pre- cold energy by reducing food surface and inside
Between the temperature difference, make product centre part that the time advance of volume expansion occur to being effectively prevented freezing crack because of phase transformation
Occur.Chankings fully charge is divided into three phases, and the first stage is the quick-frozen pre-cooling stage that chankings drops to zero point from precooling temperature,
It is small to release heat, cooling is fast, and the temperature difference between the stage chankings and freezing medium is small, so that freezing speed is decreased,
Reduce the generation of freezing crack；Second stage is the crystallization stage of maximum ice crystal generation area, and water congeals into ice, highly exothermic,
Cooling is slow, need to suitably reduce liquid nitrogen flash freezer temperature, quickly through ice crystal generation area, can avoid generating big ice crystal in space between cells
Body keeps original texture of fruits and vegetables to the maximum extent, guarantees that the quality of quick-frozen chankings is excellent to reduce juice loss when defrosting
It is good；Phase III is the deep cooling stage, and chankings iuntercellular ice crystal generates substantially, to guarantee that chankings central temperature reaches -18 DEG C, favorably
In the preservation of product later period, continue fast frozen, can suitably adjust temperature to reduce refrigeration, reach quick-frozen effect.Specific behaviour
Make as follows:
The test of liquid nitrogen flash freezer monitoring temperature
It is first -50 DEG C by liquid nitrogen flash freezer machine setting temperature, time 15min is put into pre-cooling chankings, is measured using digital temperature
Determine chankings central temperature, result is as shown in table 4 below.
4 chankings central temperature of table changes table
。
According to 4 result of table it is found that being -50 DEG C by liquid nitrogen flash freezer machine setting temperature, chankings central temperature is frozen to -18 DEG C of need
Want 9.3min or so.Directly freeze at this temperature, chankings surface, which can be observed, slight slight crack, there is freezing crack phenomenon hair
It is raw, so consider whether to need to debug the temperature of freezing.
Then, the freezing conditions of chankings are arranged to staged decline by us, are carried out in chankings using digital temperature meter
Heart temperature measuring, record chankings central temperature reduce by 0 DEG C, and 0 to -5 DEG C, -5 DEG C to -18 DEG C times, specific setting is as shown in table 5,
Wherein treatment conditions 1 indicate -30 DEG C of use progress fast frozens.Treatment conditions 2 indicate -40 DEG C of use progress fast frozens.Place
Manage bar part 3 indicates gradient freezing processing: first stage, is arranged -30 DEG C of temperature, time 3min, temperature -50 is arranged in second stage
DEG C, time 5min, the phase III is arranged -30 DEG C of temperature, time 4min.Finally make technical solution four:
The different fast frozen condition chankings central temperature tables of table 5
。
After the mode of reference table 5 carries out fast frozen to fruit, it has been found that although the chankings surface of processing mode 1,2,3
It is visible by naked eyes slight crack, but it is minimum with the time that processing mode 3 consumes, the production effect of enterprise can be promoted to a certain extent
Rate.
Scheme four:
A kind of preparation method of quick-frozen fresh fruits, includes the following steps:
(1) pre-process: fruit is cleaned, is removed the peel, and is switched to the sheet with a thickness of 0.5cm, it is spare to obtain fruit slice；
(2) Preservation Treatment: the heat treatment of fruit slice row vapor, then the immersion treatment in compounding fresh-keeping liquid, pulls out and drains, obtain
Fresh-keeping fruit slice is spare；
(3) packaging pre-cooling: the vacuum packaging of fresh-keeping fruit slice is placed in refrigerator and is refrigerated, pre-cooling fruit slice is obtained；
(4) pre-cooling fruit slice liquid nitrogen flash freezer: is placed on progress segmented liquid on box liquid nitrogen flash freezer machine pallet by staggered superposition
Nitrogen is quick-frozen, after be transferred quickly to refrigeration storage in -18 DEG C of environment.
Further, step (2) fruit slice is 90-100 parts, and the compounding fresh-keeping liquid is 270-300 parts.
Further, step (2) the compounding fresh-keeping liquid is by citric acid, D-araboascorbic acid sodium, calcium lactate, δ-glucose
Acid lactone, water are mixed to prepare.
Further, step (2) heating treatment time is 1-2min, and compounding fresh-keeping liquid soaking time is 3-5min.
Further, step (3) the pre- cool condition is that 1-2h is refrigerated in 4 DEG C of refrigerators.
Further, step (4) the segmented liquid nitrogen flash freezer are as follows: the first stage is arranged -30 DEG C of temperature, time 3min,
Second stage is arranged -50 DEG C of temperature, time 5min, and the phase III is arranged -30 DEG C of temperature, time 4min.
Further, the fruit slice is 95 parts, and the compounding fresh-keeping liquid is 285 parts.
Further, the citric acid is 0.8%, and D-araboascorbic acid sodium is 0.6%, calcium lactate 0.6%, δ-grape
Saccharic acid lactone is 0.2%, and surplus is water.
The invention also discloses quick-frozen fresh fruits made from a kind of any of the above-described preparation method, which eats Shi Jingliu
Water impregnates defrosting 10-15min.
Through quick-frozen fresh fruits made from scheme four, have the following beneficial effects:
1, the present invention not only effectively saves water resource, electric energy, thermal energy using steam treatment, and combines compounding fresh-keeping liquid processing
Afterwards, product hardness, brittleness and color are not significantly affected, and after quick-frozen defrosting, chankings color is vivid, and quality mouthfeel is close
Fresh fruit is conducive to the maintenance of chankings color mouthfeel after defrosting processing after liquid nitrogen flash freezer.
2, the present invention uses segmented liquid nitrogen flash freezer, can effectively avoid generating big ice crystal in space between cells, prevent water
The increase of juice loss rate after fruit is thawed, while being avoided that slight crack occurs in fruit surface, reduce fruit quality.
Detailed description of the invention
Fig. 1 is this production technological process.
Specific embodiment
Embodiment 1
A kind of quick-frozen fresh fruits
(1) pre-process: fruit is cleaned, is removed the peel, and is switched to the sheet with a thickness of 0.5cm, it is spare to obtain fruit slice；
(2) it prepares fresh-keeping liquid: taking citric acid 0.8%, D-araboascorbic acid sodium 0.6%, calcium lactate 0.6%, in δ-gluconic acid
Ester 0.2%, water 97.8% mix system and are re-dubbed fresh-keeping liquid；
(3) Preservation Treatment: 95kg fruit slice row steam heating handles 1.5min, then impregnates in 285kg compounding fresh-keeping liquid
4min is handled, pulls out and drains, it is spare to obtain fresh-keeping fruit slice；
(4) it packaging pre-cooling: will be vacuum-packed by pretreated fruit slice according to 2 pieces/bag (strawberry is according to 5 pieces/bag)
It is placed in 4 DEG C of refrigerators and refrigerates 1.5h, obtain pre-cooling fruit slice；
(5) pre-cooling fruit slice liquid nitrogen flash freezer: is placed on progress segmented liquid on box liquid nitrogen flash freezer machine pallet by staggered superposition
Nitrogen is quick-frozen, the first stage, is arranged -30 DEG C of temperature, time 3min, second stage is arranged -50 DEG C of temperature, time 5min, third rank
Section is arranged -30 DEG C of temperature, time 4min, after be transferred quickly to refrigeration storage in -18 DEG C of environment, soaked when edible through flowing water
Steep defrosting 12min.
Embodiment 2
A kind of quick-frozen fresh fruits
(1) pre-process: fruit is cleaned, is removed the peel, and is switched to the sheet with a thickness of 0.5cm, it is spare to obtain fruit slice；
(2) it prepares fresh-keeping liquid: taking citric acid 0.8%, D-araboascorbic acid sodium 0.6%, calcium lactate 0.6%, in δ-gluconic acid
Ester 0.2%, water 97.8% mix system and are re-dubbed fresh-keeping liquid；
(3) Preservation Treatment: 90kg fruit slice row steam heating handles 1min, then in 270kg compounding fresh-keeping liquid at immersion
3min is managed, pulls out and drains, it is spare to obtain fresh-keeping fruit slice；
(4) it packaging pre-cooling: will be vacuum-packed by pretreated fruit slice according to 2 pieces/bag (strawberry is according to 5 pieces/bag)
It is placed in 4 DEG C of refrigerators and refrigerates 1h, obtain pre-cooling fruit slice；
(5) pre-cooling fruit slice liquid nitrogen flash freezer: is placed on progress segmented liquid on box liquid nitrogen flash freezer machine pallet by staggered superposition
Nitrogen is quick-frozen, the first stage, is arranged -30 DEG C of temperature, time 3min, second stage is arranged -50 DEG C of temperature, time 5min, third rank
Section is arranged -30 DEG C of temperature, time 4min, after be transferred quickly to refrigeration storage in -18 DEG C of environment, soaked when edible through flowing water
Steep defrosting 10min.
Embodiment 3
A kind of quick-frozen fresh fruits
(1) pre-process: fruit is cleaned, is removed the peel, and is switched to the sheet with a thickness of 0.5cm, it is spare to obtain fruit slice；
(2) it prepares fresh-keeping liquid: taking citric acid 0.8%, D-araboascorbic acid sodium 0.6%, calcium lactate 0.6%, in δ-gluconic acid
Ester 0.2%, water 97.8% mix system and are re-dubbed fresh-keeping liquid；
(3) Preservation Treatment: 100kg fruit slice row steam heating handles 2min, then in 300kg compounding fresh-keeping liquid at immersion
5min is managed, pulls out and drains, it is spare to obtain fresh-keeping fruit slice；
(4) it packaging pre-cooling: will be vacuum-packed by pretreated fruit slice according to 2 pieces/bag (strawberry is according to 5 pieces/bag)
It is placed in 4 DEG C of refrigerators and refrigerates 2h, obtain pre-cooling fruit slice；
(5) pre-cooling fruit slice liquid nitrogen flash freezer: is placed on progress segmented liquid on box liquid nitrogen flash freezer machine pallet by staggered superposition
Nitrogen is quick-frozen, the first stage, is arranged -30 DEG C of temperature, time 3min, second stage is arranged -50 DEG C of temperature, time 5min, third rank
Section is arranged -30 DEG C of temperature, time 4min, after be transferred quickly to refrigeration storage in -18 DEG C of environment, soaked when edible through flowing water
Steep defrosting 10-15min.
Comparative example 1
The comparative example compared with Example 1, does not take steam treatment and the fresh-keeping liquid proportional of compounding disclosed by the invention, simultaneously
Segmented liquid nitrogen flash freezer is not taken yet, but to use fresh-keeping liquid to impregnate after boiled water blanching, and directly carry out liquid nitrogen flash freezer.Specifically
It operates as follows:
(1) pre-process: fruit is cleaned, is removed the peel, and is switched to the sheet with a thickness of 0.5cm, it is spare to obtain fruit slice；
(2) citric acid 1%, D-araboascorbic acid sodium 1%, calcium lactate 1%, δ-glucolactone preparation compounding fresh-keeping liquid: are taken
1%, water 96% mixes, and it is spare must to compound fresh-keeping liquid；
(3) Preservation Treatment: 95kg fruit slice row boiled water scalding treatment 35s then compounds immersion treatment in fresh-keeping liquid in 285kg
4min is pulled out and is drained, and it is spare to obtain fresh-keeping fruit slice；
(4) it packaging pre-cooling: will be vacuum-packed by pretreated fruit slice according to 2 pieces/bag (strawberry is according to 5 pieces/bag)
It is placed in 4 DEG C of refrigerators and refrigerates 1.5h, obtain pre-cooling fruit slice；
(4) liquid nitrogen flash freezer: pre-cooling fruit slice being placed on box liquid nitrogen flash freezer machine pallet by staggered superposition and carries out liquid nitrogen flash freezer,
- 50 DEG C of temperature, time 10min, after be transferred quickly to refrigeration storage in -18 DEG C of environment, eat when through flowing water impregnate thaw
12.5min.
Comparative example 2
The comparative example compared with Example 1, does not take the fresh-keeping liquid proportional of compounding disclosed by the invention, while also not taking segmented
Liquid nitrogen flash freezer, but impregnated after being heated with vapor using fresh-keeping liquid, and directly carry out liquid nitrogen flash freezer.Concrete operations are such as
Under:
(1) pre-process: fruit is cleaned, is removed the peel, and is switched to the sheet with a thickness of 0.5cm, it is spare to obtain fruit slice；
(2) citric acid 1%, D-araboascorbic acid sodium 1%, calcium lactate 1%, δ-glucolactone preparation compounding fresh-keeping liquid: are taken
1%, water 96% mixes, and it is spare must to compound fresh-keeping liquid；
(3) Preservation Treatment: 95kg fruit slice row vapor heats 1.5min, then impregnates in 285kg compounding fresh-keeping liquid
4min is handled, pulls out and drains, it is spare to obtain fresh-keeping fruit slice；
(4) it packaging pre-cooling: will be vacuum-packed by pretreated fruit slice according to 2 pieces/bag (strawberry is according to 5 pieces/bag)
It is placed in 4 DEG C of refrigerators and refrigerates 1.5h, obtain pre-cooling fruit slice；
(5) liquid nitrogen flash freezer: pre-cooling fruit slice being placed on box liquid nitrogen flash freezer machine pallet by staggered superposition and carries out liquid nitrogen flash freezer,
- 50 DEG C of temperature, time 10min, after be transferred quickly to refrigeration storage in -18 DEG C of environment, eat when through flowing water impregnate thaw
12.5min.
Comparative example 3
The comparative example compared with Example 1, does not take segmented liquid nitrogen flash freezer, but directly carries out liquid nitrogen flash freezer.Concrete operations
It is as follows:
(1) pre-process: fruit is cleaned, is removed the peel, and is switched to the sheet with a thickness of 0.5cm, it is spare to obtain fruit slice；
(2) citric acid 0.8%, D-araboascorbic acid sodium 0.6%, calcium lactate 0.6%, δ-glucose preparation compounding fresh-keeping liquid: are taken
Acid lactone 0.2%, water 97.8% mix, and it is spare must to compound fresh-keeping liquid；
(3) Preservation Treatment: 95kg fruit slice row vapor heats 1.5min, then impregnates in 285kg compounding fresh-keeping liquid
4min is handled, pulls out and drains, it is spare to obtain fresh-keeping fruit slice；
(4) it packaging pre-cooling: will be vacuum-packed by pretreated fruit slice according to 2 pieces/bag (strawberry is according to 5 pieces/bag)
It is placed in 4 DEG C of refrigerators and refrigerates 1.5h, obtain pre-cooling fruit slice；
(5) liquid nitrogen flash freezer: pre-cooling fruit slice being placed on box liquid nitrogen flash freezer machine pallet by staggered superposition and carries out liquid nitrogen flash freezer,
- 50 DEG C of temperature, time 10min, after be transferred quickly to refrigeration storage in -18 DEG C of environment, eat when through flowing water impregnate thaw
12.5min.
Test example 1
Evaluation index is carried out to quick-frozen fresh fruits made from embodiment 1 and comparative example 1-3
1, juice loss rate
Quality after sucking surface juice with filter paper again after quality and defrosting before measurement chankings sample taking-up defrosting, the two
Mass ratio of poor quality with the preceding sample that thaws is juice loss rate.
6 embodiment comparative example juice loss rate of table
。
As can be seen from Table 6, the fruit juice turnover rate of embodiment 1 is 4.73%, and the fruit juice of comparative example 1-3 is lost
Rate is all remarkably higher than embodiment 1, and with the juice loss rate highest of comparative example 1.Comparative example 1 compared with Example 1, is not taken
Steam treatment and the fresh-keeping liquid proportional of compounding disclosed by the invention, while segmented liquid nitrogen flash freezer is not taken yet, but with boiled water
It is impregnated after blanching using fresh-keeping liquid, and directly carries out liquid nitrogen flash freezer, as a result, it has been found that the turnover rate of comparative example 1 is not only significantly higher than reality
Apply example 1, at the same be also in three comparative examples juice loss rate it is highest (9.85%), it can be seen that with the direct blanching of boiled water, simultaneously
Every component in fresh-keeping liquid proportional is 1%, is settled at one go when the later period is quick-frozen very big on the influence of the juice loss rate of chankings.It is right
Ratio 2 is changed to vapor heat treatment compared with comparative example 1, by boiled water blanching step, other treatment conditions are unchanged, as a result send out
Its existing juice loss rate is declined compared to comparative example 1, reaches 6.85%, but is still higher than embodiment 1, this explanation is to water
When chankings is pre-processed, the form of fruit can be allowed to remain more stable in a manner of vapor heating, moisture is less easy to run off.It is right
Ratio 3 takes the fresh-keeping liquid proportional of compounding disclosed by the invention, i.e. citric acid 0.8%, the different Vitamin C of D- compared with comparative example 2
Sour sodium 0.6%, calcium lactate 0.6%, δ-glucolactone 0.2%, water 97.8%, other treatment conditions are unchanged, as a result, it has been found that its
Juice loss rate is declined compared to comparative example 2, reaches 5.97%, but is still higher than embodiment 1, and notification phase formula is quick-frozen right
The juice loss rate of fruit slice is still influenced.
Test example 2
Sensory evaluation is carried out to quick-frozen fresh fruits made from embodiment and comparative example
This patent selects 20 people to set up subjective appreciation group and carries out sensory evaluation
Evaluation method: taking appropriate amount of sample to be placed in whiteware first, observes chankings sample appearance, hears its smell, observe its color
Pool and tissue morphology, chewing, its flavour of taste evaluation, specific sense organ evaluating meter is as shown in table 2, and evaluation result is as shown in table 7.
7 Analyses Methods for Sensory Evaluation Results of table
。
The quick-frozen fresh fruits sensory evaluation scores 82 of embodiment 1 are divided it can be seen from 7 result of table, and the sensory evaluation scores of comparative example 1-3 are equal
Substantially less than embodiment 1, and it is minimum with the scoring of comparative example 1.Comparative example 1 compared with Example 1, does not take steam treatment
Fresh-keeping liquid proportional is compounded with disclosed by the invention, while also not taking segmented liquid nitrogen flash freezer, but to be used after boiled water blanching
Fresh-keeping liquid impregnates, and directly carries out liquid nitrogen flash freezer, as a result, it has been found that the sensory evaluation scores of comparative example 1 are not only substantially less than embodiment 1, together
When be also sensory evaluation scores are minimum in three comparative examples (59 points), it can be seen that with the direct blanching of boiled water, while fresh-keeping liquid proportional
In every component be 1%, settled at one go when the later period is quick-frozen it is very big to the whole organoleptic effects of chankings, especially with smell, mouth
Sense, structural state presentation effect are worst.Boiled water blanching step is changed at vapor heating by comparative example 2 compared with comparative example 1
Reason, other treatment conditions are unchanged, as a result, it has been found that its sensory evaluation scores is risen compared to comparative example 1, reach 62 points, but still low
In embodiment 1, this explanation can allow the form of fruit to maintain more when pre-processing to fruit slice in a manner of vapor heating
Stablize, moisture is less easy to run off, lower, smell and structural state slightly improvement although color and mouthfeel still score.Comparison
Example 3 takes the fresh-keeping liquid proportional of compounding disclosed by the invention, i.e. citric acid 0.8%, D-araboascorbic acid compared with comparative example 2
Sodium 0.6%, calcium lactate 0.6%, δ-glucolactone 0.2%, water 97.8%, other treatment conditions are unchanged, as a result, it has been found that it is felt
Official's scoring is risen compared to comparative example 2, reaches 71, but is still lower than embodiment 1, and notification phase formula is quick-frozen to fruit slice
Mouthfeel is still influenced with structural state.
In conclusion either cancelling the ratio of vapor heat treatment or change compounding fresh-keeping liquid, also or do not adopt
With stage quick-frozen, can all strong influence be caused to the juice loss rate of fruit slice, eating mouth feel, color after defrosting, gas
Taste and structural state are bad, and the quality of quick-frozen fresh fruits is severely impacted.
The above is not limitation of the present invention, it should be pointed out that: those skilled in the art are come
It says, under the premise of not departing from essential scope of the present invention, several variations, modifications, additions or substitutions can also be made, these improvement
It also should be regarded as protection scope of the present invention with retouching.
Claims (10)
1. a kind of preparation method of quick-frozen fresh fruits, which is characterized in that this method comprises the following steps:
(1) pre-process: fruit is cleaned, is removed the peel, and is switched to the sheet with a thickness of 0.5cm, it is spare to obtain fruit slice；
(2) Preservation Treatment: the processing of fruit slice row steam heating, then the immersion treatment in compounding fresh-keeping liquid, pulls out and drains, obtain
Fresh-keeping fruit slice is spare；
(3) packaging pre-cooling: the vacuum packaging of fresh-keeping fruit slice is placed in refrigerator and is refrigerated, pre-cooling fruit slice is obtained；
(4) pre-cooling fruit slice liquid nitrogen flash freezer: is placed on progress segmented liquid on box liquid nitrogen flash freezer machine pallet by staggered superposition
Nitrogen is quick-frozen, after be transferred quickly to refrigeration storage in -18 DEG C of environment.
2. preparation method according to claim 1, which is characterized in that step (2) fruit slice is 90-100 parts, described
Compounding fresh-keeping liquid is 270-300 parts.
3. preparation method according to claim 1, which is characterized in that step (2) the compounding fresh-keeping liquid is by citric acid, D-
Sodium isoascorbate, calcium lactate, δ-glucolactone, water are mixed to prepare.
4. preparation method according to claim 1, which is characterized in that step (2) heating treatment time is 1-2min,
Compounding fresh-keeping liquid soaking time is 3-5min.
5. preparation method according to claim 1, which is characterized in that step (3) the pre- cool condition is cold in 4 DEG C of refrigerators
Hide 1-2h.
6. preparation method according to claim 1, which is characterized in that step (4) the segmented liquid nitrogen flash freezer are as follows: first
Stage is arranged -30 DEG C of temperature, time 3min, and second stage is arranged -50 DEG C of temperature, time 5min, and temperature-is arranged in the phase III
30 DEG C, time 4min.
7. preparation method according to claim 2, which is characterized in that the fruit slice is 95 parts, the compounding fresh-keeping liquid
It is 285 parts.
8. preparation method according to claim 3, which is characterized in that the citric acid is 0.8%, D-araboascorbic acid sodium
It is 0.6%, calcium lactate 0.6%, δ-glucolactone is 0.2%, and surplus is water.
9. quick-frozen fresh fruits made from a kind of -8 any preparation methods according to claim 1.
10. a kind of eating method of quick-frozen fresh fruits made from preparation method according to claim 9, which is characterized in that edible
When through flowing water impregnate defrosting 10-15min.
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| CN112293476A (en) * | 2020-11-16 | 2021-02-02 | 泰克尼康科技有限公司 | Low-temperature quick-freezing sleeping method for fruits and vegetables |
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Application publication date: 20190820 |