CN110313566A - A kind of fruit juice block carrier and preparation method thereof - Google Patents
A kind of fruit juice block carrier and preparation method thereof Download PDFInfo
- Publication number
- CN110313566A CN110313566A CN201910766688.7A CN201910766688A CN110313566A CN 110313566 A CN110313566 A CN 110313566A CN 201910766688 A CN201910766688 A CN 201910766688A CN 110313566 A CN110313566 A CN 110313566A
- Authority
- CN
- China
- Prior art keywords
- fruit juice
- block carrier
- preparation
- temperature
- juice block
- 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.)
- Pending
Links
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/12—Concentrating or drying of juices by freezing
Abstract
This application involves field of food, in particular to a kind of fruit juice block carrier and preparation method thereof.The preparation method of fruit juice block carrier includes: the raw mixture that 12-18Brix is made in blended fruit juice, resistant dextrin and antierythrite；1.5-2h is maintained to obtain pre- frozen product at -35 DEG C~-30 DEG C again after raw mixture central temperature is down to -35 DEG C~-25 DEG C by 2-2.5h；Pre- frozen product is lyophilized.The fruit juice block carrier cool taste made of the raw mixture of the 12-18Brix containing fruit juice, resistant dextrin and antierythrite, fruit flavor is dense, just melt in the mouth, crisp but non-friable not loose, the mouthfeel of fruit juice block carrier can be enhanced in resistant dextrin and antierythrite.Vitamin, minerals, DHA or colostrum and other functional ingredient can be added on the basis of fruit juice block carrier simultaneously, assigns fruit juice block carrier different functions.
Description
Technical field
This application involves field of food, in particular to a kind of fruit juice block carrier and preparation method thereof.
Background technique
Freeze drying technology is concentrated mainly on freeze-dried fruit, vegetables, broth, face, meat products, seafood in the application of field of food
Class, mushroom, solid beverage etc., application of the freeze drying technology in solid beverage are concentrated mainly on frozen dried sour milk block, freeze-drying ice
River in Henan Province leaching, freeze-dried fruit powder.
It is lyophilized by primary raw material of fruit juice, juice color, fragrance, nutritional ingredient etc. can not only be retained, can also be increased
Add product portability, but be lyophilized by primary raw material of fruit juice, product is easily molded and the easy moisture absorption, is seldom related in the prior art straight
Connect the technology using sherbet dry forming.
Summary of the invention
The embodiment of the present application is designed to provide a kind of fruit juice block carrier and preparation method thereof, is intended to improve existing
Fruit juice is not easy the problem of easy moisture absorption after straight forming, molding.
The application first aspect provides a kind of preparation method of fruit juice block carrier, and the preparation method of fruit juice block carrier includes:
The content that soluble solid is made after fruit juice, resistant dextrin and antierythrite are mixed is 12-18Brix's
Raw mixture；
It is maintained at -35 DEG C~-30 DEG C again after raw mixture central temperature is down to -35 DEG C~-25 DEG C by 2-2.5h
1.5-2h obtaining pre- frozen product；
Pre- frozen product is lyophilized.
The fruit juice block made of the raw mixture of the 12-18Brix containing fruit juice, resistant dextrin and antierythrite
Carrier cool taste, fruit flavor is dense, just melt in the mouth, crisp but non-friable not loose.Resistant dextrin and antierythrite not only can be with
Increase the mouthfeel of fruit juice block carrier, and increases dietary fiber, not sugaring, not saprodontia.
Using fruit juice system as the material of substrate, pol is higher, has not easy freezing, is not easy to be lyophilized, easy to foaming, easily collapse,
The problems such as easy moisture absorption.Method provided by the present application optimizes freeze-drying parameter, improves the above problem, it is ensured that the molding of product
And mouthfeel, optimization of C/C composites and freeze-drying parameter, it is ensured that the mouthfeel and quality of product.
In some embodiments of the application first aspect, the step of pre- frozen product is lyophilized, includes:
Temperature of heating plate is risen to 80-85 DEG C in 0.5h, 3-3.5h is maintained at 80-85 DEG C, it is then warm in 0.5h
Degree is down to 70-75 DEG C, and maintains 2-2.5h again at 70-75 DEG C, and temperature is down to 60-65 DEG C in 0.5h, and at 60-65 DEG C again
Maintain 3-3.5h；Temperature is down to 50-55 DEG C in 0.5h, and maintains 5-5.5h again at 50-55 DEG C, under vacuum degree 100-150Pa
8-10h is maintained, then maintains 5-10h at vacuum degree 20-50Pa.
Be lyophilized using above-mentioned lyophilized technique can collapse to avoid drying layer, avoid coking or lose activity, keep away
Exempt from material and crosses thermal denaturation etc..
In some embodiments of the application first aspect, raw mixture central temperature is down to -35 DEG C in 2-2.5h
Before the step of maintaining 1.5-2h to obtain pre- frozen product at -35 DEG C~-30 DEG C again after~-25 DEG C, further includes:
Raw mixture is sterilized into 10-20s at 120-125 DEG C, 25-28 DEG C is then cooled in 20-30s.
10-20s is sterilized at 120-125 DEG C to be then quickly cooled down again, it can be while guaranteeing bactericidal effect largely
Retention material nutrient.
In some embodiments of the application first aspect, raw mixture central temperature is down to -35 DEG C in 2-2.5h
Before the step of maintaining 1.5-2h to obtain pre- frozen product at -35 DEG C~-30 DEG C again after~-25 DEG C, further includes:
By raw mixture under the pressure of 15-20MPa homogeneous.
In some embodiments of the application first aspect, raw mixture central temperature is down to -35 DEG C in 2-2.5h
Before the step of maintaining 1.5-2h to obtain pre- frozen product at -35 DEG C~-30 DEG C again after~-25 DEG C, further includes:
Raw mixture is shaped to the block that length, width and height are respectively 8~10mm, 20~22mm, 20~22mm.
Raw mixture is shaped to the block that length, width and height are respectively 8~10mm, 20~22mm, 20~22mm, is conducive to
Its is quick-frozen, is also beneficial to avoid the collapsing of freeze-drying process.
In some embodiments of the application first aspect, after the step of pre- frozen product is lyophilized further include:
Product after drying is selected, dispenses and then packs.
In some embodiments of the application first aspect, the content of the soluble solid of fruit juice is 20-30Brix.
In some embodiments of the application first aspect, in raw mixture, by mass percentage, the content of fruit juice
For 30-40%, the content of resistant dextrin is 30-40%, and the content of antierythrite is 20-30%.
In some embodiments of the application first aspect, raw mixture may also include vitamin, minerals, DHA or
Any one of person's colostrum.
Addition vitamin, minerals, any in DHA or colostrum can assign fruit juice block different function.
The application second aspect provides a kind of fruit juice block carrier, and fruit juice block carrier includes being provided by the application first aspect
Product made from the preparation method of fruit juice block carrier.
Above-mentioned fruit juice block carrier compound rationally, nutrition, mouthfeel and good quality, be not easy the moisture absorption.
Detailed description of the invention
Technical solution in ord to more clearly illustrate embodiments of the present application, below will be to needed in the embodiment attached
Figure is briefly described, it should be understood that the following drawings illustrates only some embodiments of the application, therefore is not construed as pair
The restriction of range for those of ordinary skill in the art without creative efforts, can also be according to this
A little attached drawings obtain other relevant attached drawings.
Fig. 1 shows the process diagram of the preparation method of fruit juice block carrier provided by the embodiments of the present application.
Specific embodiment
It, below will be in the embodiment of the present application to keep the purposes, technical schemes and advantages of the embodiment of the present application clearer
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
Fruit juice block carrier of the embodiment of the present application and preparation method thereof is specifically described below.
Fig. 1 shows the process diagram of the preparation method of fruit juice block carrier provided by the embodiments of the present application, please refers to Fig. 1.
The present embodiment provides a kind of preparation methods of fruit juice block carrier, and in this application, fruit juice block carrier can directly be eaten
With, can also be used as after food carrier is mixed with remaining food eat.It is used as a kind of dosage form alternatively, fruit juice block can also be carried,
Other nutrients are added or additive prepares food, for example, vitamin, DHA etc. is added.
In the present embodiment, the preparation method of fruit juice block carrier mainly comprises the steps that
Step S1: stock raw material, the quality stock of finished product as needed.
Raw material specifically includes that fruit juice, resistant dextrin, antierythrite and water.It in some embodiments, can be according to flavor
Or some fragrance, such as pollen, essence etc. are added in taste demand.Can also according to nutritional need be added vitamin, minerals,
One or more of DHA (also known as docosahexaenoic acid) or colostrum.
In embodiments herein, fruit juice is such as to squeeze, be centrifuged by physical method using fruit as raw material, extracting
The juice product arrived.Fruit can carry out selection one or more according to final products.Include but are not limited to apple
Fruit, pears, Chinese grooseberry, fig, banana, watermelon, orange etc..
Further, fruit juice can be magma, or inspissated juice, such as the content of soluble solid of fruit juice is
20-30Brix (Brixdegree, the content of soluble solid, be called Brix degree), for example, can for 22Brix, 24Brix,
26Brix or 28Brix etc..When the content of the soluble solid of fruit juice is 20-30Brix, nutritional ingredient can be as more as possible
Be retained, increase the nutrition of finally obtained fruit juice block carrier.
It is understood that in the other embodiments of the application, the content of the soluble solid of fruit juice may be
Other values, such as 15Brix, 22Brix etc..
For resistant dextrin as a kind of soluble dietary fiber low in calories, mouthfeel, effect and filling supportive are more excellent, are better than
Maltodextrin.
Antierythrite: relative sweetness 0.65 has refrigerant sense, and to ph stability, sweet taste is coordinated, no hygroscopicity, without saprodontia,
Azymic is not involved in the characteristics such as glycometabolism and change of blood sugar.It not will lead to obesity after intake, and the refrigerant sense of product can be increased.
In the present embodiment, by mass percentage, fruit juice, resistant dextrin, antierythrite account for respectively 30%, 40% and
30%.
It in other embodiments, can be according to the content of the strong degree adjustment three of the concentration and fruity of fruit juice, example
Such as, by mass percentage, fruit juice, resistant dextrin, antierythrite account for 20-40%, 25-45%, 20-40% and surplus respectively
Water.
Alternatively, in other embodiments, by mass percentage, the content of fruit juice is 30-40%, the content of resistant dextrin
For 30-40%, the content of antierythrite is 20-30%.Alternatively, the content of fruit juice is 32-36%, the content of resistant dextrin is
33-37%, the content of antierythrite are 24-28%.For example, the content of fruit juice is 36%, the content of resistant dextrin is 36%, red
The content of moss sugar alcohol is 25%.
In some embodiments of the present application, raw material can also include vitamin, minerals, DHA, colostrum.As showing
Example property, minerals include one or more of iron, iodine, zinc, selenium, fluorine, copper, cobalt, cadmium, mercury, lead or aluminium.Vitamin can
To include any one of vitamin A, vitamin B, vitamin C or vitamin E.
Vitamin, minerals, DHA, colostrum can have additional nutrients ingredient, improve the nutrition of final fruit juice block carrier.
Vitamin, minerals, DHA, colostrum additive amount can according to need and deployed, for example, vitamin, mineral
The total amount of matter, DHA and colostrum accounts for the 2-8% of total raw material.In raw material, at the beginning of vitamin, minerals, DHA or ox can be added
At least one of cream.
Step S2: raw mixture is prepared；Blended fruit juice, resistant dextrin, antierythrite and water are made 12-18Brix's
Raw mixture.
Raw material in step S1 is mixed, water is added to be settled to solid content 12-18Brix.Then by feed liquid be sent into homogenizer into
Row homogeneous, pressure 15-20MPa.
In the other embodiments of the application, homogeneous can also be carried out using other modes such as stirrings.
10-20s is sterilized at being 120-125 DEG C in sterilization temperature by raw mixture, 25- is then cooled in 20-30s
28℃.For example, sterilization temperature is 123 DEG C, then sterilizing time 13s is cooled to rapidly 26 DEG C through plate heat exchanger.
In other embodiments, it can be sterilized using other modes, such as the mode of microwave disinfection.
Step S3: injection molding, the raw mixture injection molding that step S2 is obtained are shaped to using 10mm*20mm*20mm mold
The block of respective shapes.
In the other embodiments of the application, injection molding can also be carried out using the mold of other sizes or other shapes.
For example, raw mixture is shaped to the block that length, width and height are respectively 8~10mm, 20~22mm, 20~22mm.It is described
Length, width and height be to occupy mold cavity shapes to tend to cuboid, but be not absolute rectangular-shape, shape can be in error range
Interior variation.
In the present embodiment, fruit juice block carrier is made into square block, in the other embodiments of the application, fruit juice block carrier
It can be made the other shapes such as other shapes, such as spherical shape, ellipse.
Step S4: again at -35 DEG C~-30 DEG C after raw mixture central temperature is down to -35 DEG C~-25 DEG C by 2-2.5h
Lower maintenance 1.5-2h obtains pre- frozen product.
Material cooling rate during pre-freeze is very important；Rapid cooling can make material will not in freezing process
Be dehydrated too much, and be able to achieve partial vitrification, but too fast cooling will also result in cellular damage and material fracture etc. it is bad existing
As.The slow ice crystal for freezing generation is larger；Big ice crystal is conducive to distil, but is unfavorable for the reservation of product institutional framework, so answering comprehensive
It closes and considers, an optimal freezing rate is selected also to make required freezing energy consumption most while guaranteeing frozen dried food quality
It is low.
This is occupy, the application uses, and raw mixture central temperature is down to -35 DEG C~-25 DEG C of rate, object by 2-2.5h
Expect that glass transition temperature is -35 DEG C~-25 DEG C, at such a temperature, the existing crystalline state of raw mixture, and have glassy state.And
It maintains 1.5-2h to obtain pre- frozen product at -35 DEG C~-30 DEG C, determines the final temperature of cooling, it is made to avoid cellular damage and object
Energy consumption is reduced while material fracture.
Step S5: pre- frozen product is lyophilized.
Freeze-drying process includes primary drying and redrying, and primary drying, also known as lyophilization are by the product after freezing
It is placed in closed vacuum tank and heats, ice crystal will be sublimed into vapor evolution and keep product dehydrate dry.It dries from outer
Surface starts gradually inwardly to elapse, the discharge channel of distillation vapor after the gap under remaining after ice crystal distillation can become.When
When whole ice crystals remove, lyophilization is completed, and can remove 90% or so of whole moisture at this time.
Maintain going on smoothly for lyophilization, it is necessary to meet two primary conditions: first is that the water vapour that distillation generates must
It must be constantly removed from sublimation surface；Second is that heat needed for constantly distillation must be provided to material.I.e. by vacuumizing
And heat temperature raising, but vacuum degree and heating temperature need to be controlled, if control is bad, temperature is excessively high to will appear softening, thawing, grand
Phenomena such as rising, collapsing, if temperature is too low not only to propose requirements at the higher level to refrigeration system, but also greatly reduces sublimation process
Rate, it is time-consuming but consume energy.
And in lyophilization, temperature of charge will be limited by the following: first, if material cools down, eutectic object is formed, then object
Expect that the temperature of frozen fraction should be lower than its eutectic temperature to avoid thawing；If material forms glassy state, scars when cooling down
The temperature of material should be lower than its glass transition temperature.Second, the temperature at the interface that distils will be lower than disintegration temperature to avoid drying layer hair
Life collapses.The temperature of third, dry layer surface to avoid coking or should lose activity lower than the maximum surface temperature that it allows.
Redrying, also known as parsing-desiccation have the polar group of partial moisture dried object matter after primary drying
It is adsorbed with capillary wall, these moisture are not frozen.Primary drying is to remove water with form of ice crystals, therefore be lyophilized
The temperature of layer and the pressure at the interface that distils must all be controlled in product disintegration temperature hereinafter, just not causing ice crystal to melt.But for
Water is adsorbed, absorption energy is higher, so higher temperature need to be provided, the temperature of parsing-desiccation stage material should be higher, but
Cannot be excessively high, it otherwise will cause the problems such as material crosses thermal denaturation, tests determined material maximum permissible temperature is 60-70 DEG C, separately
Outside in order to make the vapor parsed have enough motive forces, Ying Zeng great pressure difference, so the more demanding vacuum of redrying.
Based on considering for above-mentioned Multiple factors, main technologic parameters are as follows in step of freeze drying:
Temperature of heating plate is risen to 80-85 DEG C in 0.5h, 3-3.5h is maintained at 80-85 DEG C, then the temperature in 0.5h
It is down to 70-75 DEG C, and maintains 2-2.5h again at 70-75 DEG C, temperature is down to 60-65 DEG C in 0.5h, and ties up again at 60-65 DEG C
Hold 3-3.5h；Temperature is down to 50-55 DEG C in 0.5h, and maintains 5h again at 50-55 DEG C.It is kept at vacuum degree 100-150Pa
Then 8-10h keeps 5-10h at vacuum degree 20-50Pa.
It further, can be 0.2-0.5 hours in above-mentioned 0.5h, or 0.1-0.4 hours etc..
Be lyophilized using above-mentioned lyophilized technique can collapse to avoid drying layer, avoid coking or lose activity, keep away
Exempt from material and crosses thermal denaturation etc..
It should be noted that the temperature in lyophilized technique also can choose other in the other embodiments of the application.
For example, temperature of heating plate is risen to 84 DEG C by 0.6h, 2.6h is maintained at 84 DEG C, then cools the temperature to 72 in 0.5h
DEG C, and 1.9h is maintained again at 72 DEG C, 63 DEG C are cooled the temperature in 0.6h, and maintain 3.2h again at 63 DEG C；0.6h temperature drop
5h is maintained again to 50 DEG C, and at 50 DEG C.
Drying makes the vapor parsed have enough motive forces under 100-150Pa, makes it dry.
Testing result shows that the final water content of the product after freeze-drying is lower than 2%.
Step S6: product of the step S5 after dry is selected, dispenses and then packs.
The material of freeze-drying and mold back-off are demoulded.It manually picks, chooses macroscopic impurity, foreign matter and endless
Then monolithic removes metal impurities by metal detector.The product of select is required to be distributed into inner wrapping according to grammes per square metre
Afterwards, then outer packing is installed additional.
The preparation method of fruit juice block carrier provided by the embodiments of the present application has at least the following advantages:
It is formulated reasonable, nutrition；The raw mixture mouth of 12-18Brix containing fruit juice, resistant dextrin and antierythrite
Feel refrigerant, fruit flavor is dense, just melt in the mouth, crisp but non-friable not loose.Resistant dextrin and antierythrite can not only increase fruit
The mouthfeel of juice block carrier, and increase dietary fiber, not sugaring, not saprodontia.
Nutrition and the flavor of fruit juice block carrier can be improved in vitamin and minerals, DHA, colostrum.Resistant dextrin has centainly
It is inclusion, the bad flavor of nutrient can be covered.
Method provided by the present application ensures product mouthfeel and quality, while shortening freeze-drying time, freeze-drying 20h, that is, reachable
To requirement, reduce energy consumption, moisture content of material is controlled 2%, it is ensured that it is easy to maintain that product is not easy the moisture absorption.
The sugar content of freeze-dried material, solid content, shaping size, pre-freeze rate, the vacuum degree of drying process, temperature and
Sabot thickness etc. directly affects the progress and product quality of freeze-drying.
Using fruit juice system as the material of substrate, pol is higher, has not easy freezing, is not easy to be lyophilized, easy to foaming, easily collapse,
The problems such as easy moisture absorption.Method provided by the present application optimizes freeze-drying parameter, improves the above problem, it is ensured that the molding of product
And mouthfeel, optimization of C/C composites and freeze-drying parameter, it is ensured that the mouthfeel and quality of product.
Method provided by the embodiments of the present application can make the water content of finally obtained fruit juice block carrier less than 2%.To not
Fruit juice block carrier with water content carries out moisture absorption test, by sample as 25-28 DEG C, space humidity 45-60%, measures sample
The time required to product water suction weight increases to original 1.2 times.
Table 1 shows the time required for the moisture absorption of product under different water contents.
1 moisture absorption test result of table
| Moisture content/% | Moisture absorption required time/h |
| 1.5 | 3.5 |
| 2 | 3 |
| 3 | 2 |
| 4 | 0.5 |
| 5 | 0.3 |
As seen from Table 2, when moisture content is less than 2%, moisture resistivity is preferable.
Method provided by the embodiments of the present application can make the water content of finally obtained fruit juice block carrier less than 2%.Explanation
The fruit juice block carrier that method provided by the embodiments of the present application obtains is not easy to deliquesce.
In addition, by by mass percentage, fruit juice (20-30Brix) additive amount is 30-40%, resistant dextrin 30-40%,
Antierythrite 20-30% carries out pre-freeze and freeze-drying, not blistering forming, mouthfeel after being diluted with water to 12-18Brix premix uniformly
Refrigerant, fruit flavor is dense, just melt in the mouth, crisp but non-friable not loose.Using fruit magma, fruit juice as raw material, and additive amount is high；It is anti-
Property dextrin as a kind of soluble dietary fiber low in calories, be conducive to dietary fiber supplement, mouthfeel, effect and filling supportive are equal
Better than maltodextrin, antierythrite relative sweetness 0.65, there is refrigerant sense, to ph stability, sweet taste is coordinated, no hygroscopicity, without dental caries
Tooth, azymic are not involved in the characteristics such as glycometabolism and change of blood sugar.It not will lead to obesity after intake, and the clear of product can be increased
Cool feeling.
The application also provides a kind of fruit juice block carrier, and fruit juice block carrier includes by the preparation method of above-mentioned fruit juice block carrier
Product obtained.
Fruit juice block carrier provided by the embodiments of the present application is formulated reasonable, nutrition, mouthfeel and good quality, is not easy the moisture absorption.
The feature of the application and performance are described in further detail with reference to embodiments.
Embodiment 1
A kind of fruit juice block carrier is present embodiments provided, is mainly made by following steps:
Take yellow peach magma 1.8kg, mango pulp 1.2kg, cider 1kg, resistant dextrin 4kg, antierythrite 2kg.
Add water to mix constant volume: adding water that will weigh material dissolution and mixed and be settled to feed liquid and contain admittedly for 13Brix.
Feed liquid is sent into homogenizer and carries out homogeneous, pressure 18MPa.
Sterilization temperature is 121 DEG C, and 15s, sterilized material is rapidly cooled to 25-28 DEG C through plate heat exchanger again.
Cooling material will be sterilized and use mold or injection molding machine molding equipment, formed using 10mm*20mm*20mm mold.
Pre-freeze: material should be maintained into 2h at -35~-30 DEG C again after 2h central temperature is down to -35~-25 DEG C.
Temperature of heating plate curve is that 0.5h temperature rises to 85 DEG C, maintains 3h at 85 DEG C；0.5h temperature is down to 75 DEG C, and
2h is maintained at 75 DEG C again, 0.5h temperature is down to 60 DEG C, and maintains 3h again at 60 DEG C；0.5h temperature is down to 55 DEG C, and at 55 DEG C
Under maintain 5h again, until temperature of charge, when being held essentially constant in 1h, freeze-drying terminates；Vacuum degree 150Pa maintains 8h, is down to
20Pa maintains 5h.
Demoulding: the material of freeze-drying and mold back-off are demoulded.
It selects: the advanced pedestrian's work of the qualified products of export being picked, macroscopic impurity, foreign matter and endless monolith are chosen
Material, then removes metal impurities by metal detector.
Packing and packaging: the product of select is required after being distributed into inner wrapping according to grammes per square metre, then installs outer packing additional.
Embodiment 2
A kind of fruit juice block carrier is present embodiments provided, is mainly made by following steps:
The Passion Fruit Juice 1.8kg of 30Brix is taken, strawberry starches 1.2kg, resistant dextrin 4kg, antierythrite 3kg.
Add water to mix constant volume: adding water that will weigh material dissolution and mixed and be settled to feed liquid and contain admittedly for 15Brix.
Homogeneous: feed liquid is sent into homogenizer and carries out homogeneous, pressure 18MPa.
Sterilization: sterilization temperature is 121 DEG C, and 15s, sterilized material is rapidly cooled to 25 DEG C through plate heat exchanger again.
Addition DHA, ground nut, fruit to homogenizing fluid simultaneously stir evenly.Wherein, the algae oil DHA packing powder of 10wt% accounts for institute
There is the 3wt% of material, ground nut accounts for the 8wt% of all materials, and mango fourth 5wt% is lyophilized.
Injection molding: by the material stirred evenly injection molding while stirring, the mold casting of 10mm*20mm*20mm is selected.
Pre-freeze: material is maintained into 2h at -35~-30 DEG C again after 2h central temperature is down to -30~-25 DEG C.
Freeze-drying: temperature of heating plate curve is that 0.5h temperature rises to 80 DEG C, maintains 3h at 80 DEG C；0.5h temperature is down to 75
DEG C, and maintaining 2h again at 75 DEG C, 0.5h temperature is down to 65 DEG C, and maintains 3h again at 65 DEG C；0.5h temperature is down to 55 DEG C, and
5h is maintained again at 55 DEG C, until freeze-drying terminates when temperature of charge is held essentially constant in 1h；Vacuum degree 100Pa maintains 8-
10h is down to 50Pa and maintains 5-10h.
Demoulding: the material of freeze-drying and mold back-off are demoulded.
It selects: the advanced pedestrian's work of the qualified products of export being picked, macroscopic impurity, foreign matter and endless monolith are chosen
Material, then removes metal impurities by metal detector.
Packing and packaging: the product of select is required after being distributed into inner wrapping according to grammes per square metre, then installs outer packing additional.
Sensory evaluation result: product colour is in yellow and whitens, and crispy in taste, just melt in the mouth, fruity is strong, sour-sweet suitable
In, mango fourth and ground nut are effectively covered DHA fishy smell, can supplement DHA needed for growth and development.
Embodiment 3
A kind of fruit juice block carrier is present embodiments provided, is mainly made by following steps:
The fruit juice 2.4kg of Chinese grooseberry, apple pulp 0.8kg are taken, the content of resistant dextrin is 3.5kg, the content of antierythrite
For 2.3kg, colostrum 100g and chelated iron 100g.
Add water to mix constant volume: adding water that will weigh material dissolution and mixed and be settled to feed liquid and contain admittedly for 12Brix.
Homogeneous: feed liquid is sent into homogenizer and carries out homogeneous, pressure 17MPa.
Sterilization: sterilization temperature is 123 DEG C, and time 10s, sterilized material is rapidly cooled to 28 DEG C through plate heat exchanger again.
Injection molding: by the material stirred evenly injection molding while stirring, the mold casting of 10mm*20mm*20mm is selected.
Pre-freeze: material is maintained into 1.5h at -32~-30 DEG C again after 1.5h central temperature is down to -30~-25 DEG C.
Freeze-drying: temperature of heating plate curve is that 0.4h temperature rises to 85 DEG C, maintains 3.2h at 80 DEG C；0.4h temperature is down to 75
DEG C, and maintaining 2.3h again at 75 DEG C, 0.45h temperature is down to 62 DEG C, and maintains 3.2h again at 62 DEG C；0.5h temperature is down to 50
DEG C, and 5.5h is maintained again at 50 DEG C, until freeze-drying terminates when temperature of charge is held essentially constant in 1h；Vacuum degree 100Pa
8-10h is maintained, 50Pa is down to and maintains 5-10h.
Demoulding: the material of freeze-drying and mold back-off are demoulded.
It selects: the advanced pedestrian's work of the qualified products of export being picked, macroscopic impurity, foreign matter and endless monolith are chosen
Material, then removes metal impurities by metal detector.
Packing and packaging: the product of select is required after being distributed into inner wrapping according to grammes per square metre, then installs outer packing additional.
Test example
The fruit juice block carrier provided embodiment 1 and embodiment 2 carries out sensory evaluation experiment.Experiment number totally 36 people,
In 12 people be that profession judges personnel, 24 people are consumer tests, the fruit juice block carrier provided respectively embodiment 1 and embodiment 2
It carries out sense organ comparison to judge, specific sensory evaluation scores reference table is shown in Table 2 and table 3.
2 sensory evaluation scores reference table of table
Table 3 judges result record sheet
From table 2 and table 3 the results show that by being provided in example with the freeze-drying yellow peach fruit juice block and jelly that when technique obtains
The fruit juice block carrier that dry DHA passion fruit fruit juice block embodiment 1 and embodiment 2 provide is in molded tissue, mouthfeel, flavor and keeping quality
Several respects score can add functional components on this basis and carry out compounding optimization at 9 points or more.
The fruit juice block carrier that embodiment 1- embodiment 3 provides all has taste good, is not easy the advantages of deliquescing.
The foregoing is merely preferred embodiment of the present application, are not intended to limit this application, for the skill of this field
For art personnel, various changes and changes are possible in this application.Within the spirit and principles of this application, made any to repair
Change, equivalent replacement, improvement etc., should be included within the scope of protection of this application.
Claims (10)
1. a kind of preparation method of fruit juice block carrier, which is characterized in that the preparation method of the fruit juice block carrier includes:
The content that soluble solid is made after fruit juice, resistant dextrin and antierythrite are mixed is the raw material of 12-18Brix
Mixture；
It is maintained at -35 DEG C~-30 DEG C again after the raw mixture central temperature is down to -35 DEG C~-25 DEG C by 2-2.5h
1.5-2h obtaining pre- frozen product；
The pre- frozen product is lyophilized.
2. the preparation method of fruit juice block carrier according to claim 1, which is characterized in that described to be carried out to the pre- frozen product
The step of freeze-drying includes:
Temperature of heating plate is risen to 80-85 DEG C in 0.5h, 3-3.5h is maintained at 80-85 DEG C, then temperature is down in 0.5h
70-75 DEG C, and maintain 2-2.5h again at 70-75 DEG C, temperature is down to 60-65 DEG C in 0.5h, and maintains 3- again at 60-65 DEG C
3.5h；Temperature is down to 50-55 DEG C in 0.5h, and maintains 5-5.5h again at 50-55 DEG C, maintains 8- under vacuum degree 100-150Pa
Then 10h maintains 5-10h at vacuum degree 20-50Pa.
3. the preparation method of fruit juice block carrier according to claim 1, which is characterized in that it is described in 2-2.5h by the original
Material mixture central temperature is down to after -35 DEG C~-25 DEG C maintains 1.5-2h to obtain the pre- frozen product at -35 DEG C~-30 DEG C again
The step of before, further includes:
The raw mixture is sterilized into 10-20s at 120-125 DEG C, 25-28 DEG C is then cooled in 20-30s.
4. the preparation method of fruit juice block carrier according to claim 1, which is characterized in that it is described in 2-2.5h by the original
Material mixture central temperature is down to after -35 DEG C~-25 DEG C maintains 1.5-2h to obtain the pre- frozen product at -35 DEG C~-30 DEG C again
The step of before, further includes:
By the raw mixture under 15-20MPa pressure homogeneous.
5. the preparation method of fruit juice block carrier according to claim 1, which is characterized in that it is described in 2-2.5h by the original
Material mixture central temperature is down to after -35 DEG C~-25 DEG C maintains 1.5-2h to obtain the pre- frozen product at -35 DEG C~-30 DEG C again
The step of before, further includes:
The raw mixture is shaped to the block that length, width and height are respectively 8~10mm, 20~22mm, 20~22mm.
6. the preparation method of fruit juice block carrier according to claim 1, which is characterized in that described to be carried out to the pre- frozen product
After the step of freeze-drying further include:
Product after drying is selected, dispenses and then packs.
7. the preparation method of fruit juice block carrier according to claim 1, which is characterized in that the soluble solid of the fruit juice
The content of object is 20-30Brix.
8. the preparation method of fruit juice block carrier according to claim 1, which is characterized in that in the raw mixture, press
Mass percentage, the content of the fruit juice are 30-40%, and the content of the resistant dextrin is 30-40%, the antierythrite
Content be 20-30%.
9. the preparation method of fruit juice block carrier according to claim 1-8, which is characterized in that the raw material mixing
Object may also include any one of vitamin, minerals, DHA or colostrum.
10. a kind of fruit juice block carrier, which is characterized in that the fruit juice block carrier includes described in any item by claim 1-9
Product made from the preparation method of fruit juice block carrier.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910766688.7A CN110313566A (en) | 2019-08-20 | 2019-08-20 | A kind of fruit juice block carrier and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910766688.7A CN110313566A (en) | 2019-08-20 | 2019-08-20 | A kind of fruit juice block carrier and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110313566A true CN110313566A (en) | 2019-10-11 |
Family
ID=68126273
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910766688.7A Pending CN110313566A (en) | 2019-08-20 | 2019-08-20 | A kind of fruit juice block carrier and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110313566A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115590164A (en) * | 2022-10-10 | 2023-01-13 | 宁波泰一健康产业有限公司（Cn） | Preparation method and mixing equipment of fruit-flavor freeze-dried block |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028161A (en) * | 2010-11-22 | 2011-04-27 | 刘圣本 | Preparation method of freeze-dried mango blocks |
| CN103099140A (en) * | 2011-11-11 | 2013-05-15 | 西南科技大学 | Mulberry pulp freeze-drying tablet and process thereof |
| CN105029274A (en) * | 2015-07-31 | 2015-11-11 | 四川锡成天然食品有限公司 | Preparation method of convenient fruit crisp |
| CN105249333A (en) * | 2015-11-04 | 2016-01-20 | 广西恩度高科技股份有限公司 | Preparation method of freeze-dried mango blocks capable of resisting tissue collapse |
| CN105380164A (en) * | 2015-11-17 | 2016-03-09 | 广西大学 | Freeze-dried composite fruit and vegetable grains with high nutrient value and capable of quickly disintegrating |
| CN105747167A (en) * | 2016-03-24 | 2016-07-13 | 深圳前海广大功能食品有限公司 | Innovative preparation method of crisp fruit and vegetable food |
| CN108967805A (en) * | 2018-07-20 | 2018-12-11 | 福建省农业科学院农业生态研究所 | A kind of passion fruit blocks of solid beverage and preparation method thereof |
-
2019
- 2019-08-20 CN CN201910766688.7A patent/CN110313566A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028161A (en) * | 2010-11-22 | 2011-04-27 | 刘圣本 | Preparation method of freeze-dried mango blocks |
| CN103099140A (en) * | 2011-11-11 | 2013-05-15 | 西南科技大学 | Mulberry pulp freeze-drying tablet and process thereof |
| CN105029274A (en) * | 2015-07-31 | 2015-11-11 | 四川锡成天然食品有限公司 | Preparation method of convenient fruit crisp |
| CN105249333A (en) * | 2015-11-04 | 2016-01-20 | 广西恩度高科技股份有限公司 | Preparation method of freeze-dried mango blocks capable of resisting tissue collapse |
| CN105380164A (en) * | 2015-11-17 | 2016-03-09 | 广西大学 | Freeze-dried composite fruit and vegetable grains with high nutrient value and capable of quickly disintegrating |
| CN105747167A (en) * | 2016-03-24 | 2016-07-13 | 深圳前海广大功能食品有限公司 | Innovative preparation method of crisp fruit and vegetable food |
| CN108967805A (en) * | 2018-07-20 | 2018-12-11 | 福建省农业科学院农业生态研究所 | A kind of passion fruit blocks of solid beverage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115590164A (en) * | 2022-10-10 | 2023-01-13 | 宁波泰一健康产业有限公司（Cn） | Preparation method and mixing equipment of fruit-flavor freeze-dried block |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105249420B (en) | A kind of chili sauce and preparation method thereof | |
| CN103504115B (en) | Blueberry ice cream and preparation method thereof | |
| CN104839764B (en) | A kind of cheese's fish ball and its processing method | |
| CN110074185A (en) | Phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product and its processing method | |
| CN102132731A (en) | Solidification type jam double-layer fermented milk and preparation method thereof | |
| CN107149021A (en) | A kind of production method of longan-jujube brown sugar block | |
| CN103431256A (en) | Black soybean jam and preparation method thereof | |
| CN107744047A (en) | A kind of no sucrose fermented type ice cream or the preparation method of ice cream and its slurry | |
| CN105028850A (en) | Fruit and vegetable chocolate and preparation method thereof | |
| CN103891828B (en) | A kind of egg cylinder containing glutinous millet and rotten rice and preparation method thereof | |
| CN110313566A (en) | A kind of fruit juice block carrier and preparation method thereof | |
| CN101953428A (en) | Mint ice cream bar | |
| CN107853445A (en) | Lyophilized ice cream and preparation method thereof | |
| CN104543316A (en) | Method for making fermented glutinous rice ice sucker | |
| CN104839776B (en) | A kind of crab seed fish ball and its processing method | |
| CN103535504B (en) | A kind of carrot ice cream and preparation method thereof | |
| CN105341827A (en) | Haw jam and making method thereof | |
| CN109498655B (en) | Fresh donkey-hide gelatin and preparation method thereof | |
| CN107058635A (en) | A kind of production method of Donkey-hide gelatin brown sugar block | |
| CN109699800A (en) | A kind of multidimensional walnut nougat and its processing method | |
| CN104286176A (en) | Aizoon stonecrop herb-containing yoghurt with function of reducing blood pressure, and preparation method thereof | |
| CN102349593A (en) | Osmanthus flower fruity ice cream and preparation method thereof | |
| CN102422963B (en) | Passionflower fruit pie and its processing method | |
| CN102894178B (en) | Novel flower eight-treasure frozen beverage and manufacturing method thereof | |
| CN111919958A (en) | Spicy ice cream and preparation method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191011 |
|
| RJ01 | Rejection of invention patent application after publication |