CN111109422A - Pollution-free rapid non-core preserved fruit processing technology - Google Patents
Pollution-free rapid non-core preserved fruit processing technology Download PDFInfo
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
- A23G7/02—Cooling or drying apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a pollution-free rapid non-nucleated preserved fruit processing technology, which comprises the following steps of 1) selecting and treating raw materials; 2) freeze drying; 3) sugar soaking; 4) drying and sugar coating. According to the non-pollution fast non-kernel preserved fruit processing technology provided by the invention, fresh non-kernel fruits are used as raw materials, the steps of salting, rinsing and drying in the conventional preserved fruit processing process are simplified through a freeze drying method, the pollution caused by industrial wastewater generated in the process is avoided, the fast curing and drying of the fruits are realized through the freeze drying, the good appearance of the fresh fruits is maintained, the nutritional ingredients in the fresh fruits are not damaged, the phenomenon that the pulp is soft and rotten in the subsequent sugar curing process is avoided, and the sugar curing efficiency is greatly improved. The method has the advantages of simple and convenient operation, no preservative addition and no safety risk.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a pollution-free rapid non-nucleated preserved fruit processing technology.
Background
Preserved fruit is food brewed by taking fruits and vegetables such as peaches, apricots, plums and the like as raw materials and using sugar or honey, and is a product which is widely spread in traditional food in China and has a long history. The preserved fruits can be directly eaten, can also be added into other foods for decorating or improving the flavor, and some preserved fruits have the food therapy function, are used as leisure foods for travel and local specialties, have special mouthfeel and flavor, and are deeply loved by consumers.
At present, all the preserved fruits are made by salting, dehydrating, rinsing and sugaring, high-bittern sewage and high-organic wastewater generated in the process pollute the environment seriously, and through the research on the salting lotus root desalting process in the saline lotus root desalting process research of Zhuding and Wangxuexin et al, the better still water desalting process conditions are obtained by comparing the different water-lotus root ratios and different desalting conditions on the desalting speed and effect influence: adding 20% citric acid into the desalted water, desalting for 40min at a water-to-lotus ratio of 2:1, and changing water once. However, under the condition, especially in the salting process, a large amount of high-concentration organic wastewater and high-concentration bittern can be generated, and if the organic wastewater and the bittern are not treated, the direct discharge can cause serious pollution to the surrounding water body, worsen the environment and harm the human health.
Chinese patent CN 103947744B discloses a processing method of high-quality frozen lotus root slices, which comprises the steps of carrying out color protection and microwave blanching treatment on washed, peeled and sliced lotus roots, and then carrying out infiltration treatment in a conditioning solution at the temperature of 15-25 ℃ for 20-50 minutes under the vacuum condition, wherein the weight ratio of the lotus root slices to the conditioning solution is 1: 1.5-1: 2.5. Draining, and quickly freezing at-30 deg.C until the central temperature of the lotus root slices is below-18 deg.C; and (4) refrigerating the frozen lotus root slices at the temperature of between 22 ℃ below zero and 25 ℃ below zero. Although this method avoids various damages caused by ice crystal formation and reduces juice loss, it is not very targeted and the osmotic treatment of the process is complicated.
Chinese patent CN100334957C discloses a vitrification storage method for improving the quality of quick-frozen conditioning fruits and vegetables, which is characterized in that the original quality of fruits and vegetables can be well maintained through vacuum infiltration treatment of a solution of carbohydrate, sugar, salt or seasoning, quick freezing by liquid nitrogen or liquid carbon dioxide, and storage at the temperature of-30 to-40 ℃, but the pertinence is not strong, because the tissue and the nutritional characteristics of different fruit and vegetable materials are greatly different, and the quick freezing by the liquid nitrogen and the liquid carbon dioxide is easy to generate frost cracking and damage to some fruits and vegetables.
Disclosure of Invention
The invention provides a pollution-free rapid seedless preserved fruit processing technology, which simplifies the steps of salting, rinsing and drying in the conventional preserved fruit processing process, avoids pollution caused by industrial wastewater generated in the process, realizes rapid curing and drying of fruits through freeze drying, keeps good appearance of fresh fruits, does not damage nutritional ingredients in the fresh fruits, avoids the phenomenon of pulp softening in the subsequent sugar curing process, and greatly improves the sugar curing efficiency. And has the advantages of simple and convenient operation, no preservative addition and no safety risk.
The technical scheme of the invention is as follows: a pollution-free rapid non-nucleated preserved fruit processing technology comprises the following steps:
1) selecting and processing raw materials: selecting fresh, full and insect-pest-free seedless fruits, cleaning the seedless fruits in clear water, and carrying out peeling, dicing and slicing treatment according to the characteristics of the fruits;
2) and (3) freeze drying: spreading the rinsed fruit material on a freeze dryer placing plate for freeze drying;
3) sugar curing: carrying out temperature-changing sugaring on the frozen and dried fruit material;
4) drying and sugar coating: draining sugar liquor from the sugared fruit materials, sending the fruit materials into a baking room with the temperature set to be 55-65 ℃ for drying, spraying hot syrup on the surface layers of the fruit materials after the drying is finished, and after the fruit materials are uniformly stirred, condensing the syrup on the surface layers of the fruit materials into white frost.
Wherein, the step 2) of freeze drying specifically comprises the following steps:
a1, pre-freezing: flatly paving the fruit materials treated in the step 1) on a placing tray, pre-freezing at-70 ℃ until the central temperature of the fruit materials reaches-35 ℃, and maintaining for 2 hours;
a2, sublimation drying: and (3) carrying out sublimation drying on the pre-frozen fruit material, adjusting the vacuum degree to 80-100 Pa, adjusting the temperature to 40 ℃, and maintaining for 0.5h when the central temperature of the fruit material reaches 0 ℃.
A3, analysis and drying: and adjusting the vacuum degree to be 50-60 Pa, the analysis temperature to be 50 ℃, and when the central temperature of the fruit material, the plate temperature and the surface temperature of the material are parallel to 3 temperature lines, continuously keeping the drying state for 4 hours, and finishing the drying.
Wherein, the temperature-changing sugaring in the step 3) specifically comprises the following steps:
b1, putting the fruit materials processed in the step 2) into a white granulated sugar solution with the volume concentration of 40%, and sugaring for 12 hours at normal temperature;
b2, putting the fruit material and the sugar solution processed in the step B1 into a pot, heating, keeping the temperature for 10min when the temperature in the pot rises to 90-110 ℃, stopping heating, and standing for sugaring for 10-15 h;
and B3, reheating the fruit material and the sugar liquid treated in the step B2, continuously adding white granulated sugar until the volume concentration of the sugar liquid is 60%, stopping heating when the temperature in the pot rises to 120 ℃, and standing for 20-24 hours for sugar soaking.
Wherein, the hot syrup in the step 4) is white sugar and clear water, and the weight ratio of the white sugar to the clear water is 10: 1, heating and dissolving.
The freeze-drying equipment for pretreating the preserved fruits in the step 2) comprises a freeze dryer main body, a drying chamber, a sealing door assembly, a control panel and a cleaning device, wherein the drying chamber is arranged in an inner cavity of the freeze dryer main body, a plurality of parallel clamping grooves are formed in two sides of the inner wall of the drying chamber, a tray is inserted and connected between the two parallel clamping grooves in the same horizontal direction, and a temperature probe is arranged at the bottom of the drying chamber; the sealing door assembly is arranged on the front surface of the freeze dryer main body; the control panel is arranged on one side above the freeze dryer main body, and a liquid crystal display screen is arranged on the front side of the control panel;
the sealing door subassembly includes the sealing door framework and articulates the sealing door that sets up in sealing door framework one side, be provided with the holding tank in the sealing door framework, be provided with the round boss on the holding tank cell wall, be provided with the round sealing strip on the boss, the sealing door is provided with the recess of head and the tail intercommunication all around, be provided with annular inflatable seal circle in the recess, the sealing door is installed in the holding tank in the sealing door framework, the sealing door supports and leans on the sealing strip, inflatable seal circle and the inseparable laminating of holding tank cell wall.
In the freeze-drying equipment for pretreating the preserved fruits, a plurality of through holes are formed in the bottom of the tray, handles are arranged on two sides of the tray, and rubber sleeves are sleeved outside the handles.
Wherein, in the freeze-drying equipment for the preserved fruit pretreatment, the aerating device is electrically connected with the liquid crystal display screen through a control panel.
Wherein, in the freeze-drying equipment for the preserved fruit pretreatment, the temperature probe is electrically connected with the liquid crystal display screen through a control panel.
In the freeze drying equipment for preserved fruit pretreatment, a handle is installed on one side of a sealing door, and an observation window is arranged in the middle of the front surface of the sealing door.
Wherein, in the freeze-drying equipment for preserved fruit preliminary treatment, belt cleaning device includes high-pressure squirt, standing groove and water tank, the standing groove sets up in the control panel below, the high-pressure squirt is placed in the standing groove, the water tank sets up in freeze-dryer main part bottom.
Wherein, in the freeze-drying equipment for sweetmeat preliminary treatment, still including setting up the mobile device in freeze dryer main part bottom, the mobile device includes universal wheel and universal wheel mount, universal wheel mount fixed mounting is in freeze dryer main part bottom, the universal wheel is installed on the universal wheel mount, the outside of universal wheel is provided with anti-skidding rubber pad.
The invention has the following beneficial effects:
1. according to the preparation method of the seedless preserved fruit, provided by the invention, fresh seedless fruits are used as raw materials, and the steps of salting, rinsing and drying in the processing of common preserved fruits are replaced by a freeze-drying method, so that high-concentration salt-containing organic wastewater generated in the process in industrial production is avoided, the environment and surrounding water bodies are protected, the preparation period is shortened, and the economic value of the product is improved; and the freeze drying specifically comprises the steps of pre-freezing, sublimation drying, desorption drying and the like, various damages caused by ice crystal formation in the freezing process are solved, the fruits cannot be frozen and damaged, and the good appearance of the fruits is kept without damaging the nutritional ingredients of the fruits. The seedless preserved fruit product prepared by the preparation method provided by the invention has better nutrition, color and brittleness maintenance, and the storage quality of the preserved fruit product is improved.
2. According to the invention, the bottom of the tray of the freeze dryer in the freeze drying equipment for the preserved fruits is provided with the plurality of through holes, so that firstly, after freeze drying is finished, the tray with the additional through holes is more convenient to clean, and secondly, the contact area between the material and cold air in freeze drying is increased, the contact area between the material and the tray is reduced, and the material can be fully contacted with cold air, so that the freeze drying speed is increased, and the integral working efficiency is improved. In addition, tray both sides are provided with the handle to cup joint the rubber sleeve, before the freeze-drying, make things convenient for operating personnel to the transfer of tray, after the freeze-drying, operating personnel can pull out whole tray through the handle that has the rubber sleeve, can not freeze the hand.
3. According to the novel sealing door assembly in the freeze-drying equipment for the preserved fruits, the inflatable sealing ring is embedded in the groove of the sealing door, and after the sealing door and the sealing door frame body are closed, the inflatable sealing ring is inflated through the display screen, so that the groove of the sealing door and the groove wall of the accommodating groove of the frame body are in interference fit.
4. According to the invention, the cleaning device is arranged in the freeze-drying equipment for the preserved fruit pretreatment, so that the interior of the freeze-drying machine can be washed at any time, especially when raw materials are freeze-dried in the preserved fruit pretreatment process, preserved fruit materials are inevitably left in a tray or a drying chamber of the freeze-drying machine, the long-time uncleanness can cause poor freeze-drying effect and even cause bacterial growth, and the finished product rate of the preserved fruit is influenced.
Drawings
FIG. 1 is a schematic view showing the construction of a freeze-drying apparatus for pretreating a confectionery in accordance with the present invention;
FIG. 2 is a schematic view showing the structure of a drying chamber of a freeze-drying apparatus for candy preparation according to the present invention;
FIG. 3 is a schematic view showing the structure of a tray of a freeze-drying apparatus for candy preparation according to the present invention;
FIG. 4 is a schematic view showing the structure of a sealing door assembly of a freeze-drying apparatus for candy preparation according to the present invention.
Wherein: 1. a freeze dryer main body; 2. a drying chamber; 21. a card slot; 22. a tray; 221. a through hole; 222. a handle; 223. a rubber sleeve; 23. a temperature probe; 3. sealing the door assembly; 31. a sealing door frame body; 311. accommodating grooves; 3111. a boss; 3112. a sealing strip; 32. a sealing door; 321. a groove; 322. an inflatable seal ring; 33. a handle; 34. an observation window; 4. a control panel; 41. a liquid crystal display screen; 5. a cleaning device; 51. a high pressure water gun; 52. a placement groove; 53. a water tank; 6. a mobile device; 61. a universal wheel; 62. universal wheel mount.
Detailed Description
Taking lotus roots as an example, the preparation of the seedless preserved fruits is carried out, and the invention is further described in detail by the specific examples.
Example 1
A pollution-free rapid non-core preserved fruit processing technology specifically comprises the following steps:
1) selecting and processing raw materials: selecting fresh lotus root with thick nodes, yellowish epidermis and white meat, cleaning in clear water, cutting off lotus root base and rotten lotus root tip; placing rhizoma Nelumbinis in a cold water pot, heating and boiling to soft, removing epidermis with chopsticks, soaking in cold water for 45min, cooling, and scraping rhizoma Nelumbinis peel with bamboo stick; cutting the peeled lotus root into lotus root slices with the thickness of 0.7 cm;
2) and (3) freeze drying: the preparation method comprises the following steps of flatly paving lotus root slices on a freeze dryer tray for freeze drying:
a1, pre-freezing: flatly paving the lotus root slices processed in the step 2) on a placing plate, pre-freezing at-70 ℃ until the central temperature of the lotus root slices reaches-35 ℃, and maintaining for 2 hours;
a2, sublimation drying: carrying out sublimation drying on the pre-frozen lotus root slices, adjusting the vacuum degree to 100Pa, adjusting the temperature to 40 ℃, and maintaining for 0.5h when the central temperature of the lotus root slices reaches 0 ℃;
a3, analysis and drying: and adjusting the vacuum degree to 60Pa, resolving the temperature to 50 ℃, and keeping the drying state for 4 hours when the central temperature and the plate temperature of the lotus root slices are parallel to the surface temperature of the material by 3 temperature lines, thus finishing the drying.
3) Sugar curing: the method specifically comprises the following steps of carrying out variable-temperature sugaring on the lotus root slices subjected to freeze drying treatment:
b1, putting the lotus root slices processed in the step 2) into a white granulated sugar solution with the volume concentration of 40%, and sugaring for 12 hours at normal temperature;
b2, putting the lotus root slices processed in the step B1 and the sugar solution into a pot, heating, keeping the temperature for 10min when the temperature in the pot rises to 110 ℃, stopping heating, and standing for sugaring for 15 h;
and B3, reheating the lotus root slices processed in the step B2 and the sugar solution, continuously adding white granulated sugar until the volume concentration of the sugar solution is 60%, stopping heating when the temperature in the pot rises to 120 ℃, and standing for sugaring for 24 hours.
4) Drying and sugar coating: draining sugar liquor of the lotus root slices subjected to sugaring, sending the lotus root slices into a baking room with the temperature set to 65 ℃ for drying, and after drying, adding white sugar and clear water into the baking room to form a mixture of 10: 1, heating and dissolving to prepare hot syrup, sprinkling on the surface layer of the lotus root slices, and uniformly stirring until the syrup on the surface of the lotus root slices is condensed into white frost.
Further, the freeze-drying equipment for pretreating preserved fruits in the step 2) comprises a freeze dryer main body 1, a drying chamber 2, a sealing door assembly 3, a control panel 4 and a cleaning device 5, wherein the drying chamber 2 is arranged in the inner cavity of the freeze dryer main body 1, a plurality of parallel clamping grooves 21 are respectively arranged on two sides of the inner wall of the drying chamber 2, a tray 22 is inserted and connected between the two parallel clamping grooves 21 in the same horizontal direction, and a temperature probe 23 is arranged at the bottom of the drying chamber 2; the sealing door assembly 3 is arranged on the front surface of the freeze dryer main body 1; the control panel 4 is arranged on one side above the freeze dryer main body 1, and a liquid crystal display screen 41 is arranged on the front side of the control panel 4;
sealing door subassembly 3 includes sealing door framework 31 and with sealing door framework 31 one side articulated sealing door 32, be provided with holding tank 311 on the sealing door framework 31, be provided with round boss 3111 on the holding tank 311 cell wall, be provided with round sealing strip 3112 on the boss 3111, sealing door 32 is provided with the recess 321 of head and the tail intercommunication all around, be provided with annular gas seal 322 in the recess 321, sealing door 32 installs in the holding tank 311 on the sealing door framework 31, sealing door 32 supports and leans on sealing strip 3112, gas seal 322 closely laminates with holding tank 311 cell wall.
Further, in the freeze-drying equipment for preserved fruit pretreatment, the bottom of the tray 22 is provided with a plurality of through holes 221, two sides of the tray 22 are provided with handles 222, and the outer parts of the handles 222 are sleeved with rubber sleeves 223.
Further, in the freeze-drying equipment for preserved fruit pretreatment, the inflation sealing ring 322 is connected with an inflation device, the inflation device is electrically connected with the liquid crystal display 41 through the control panel 4, the inflation device is controlled by controlling the liquid crystal display 41 to complete the inflation and deflation operation of the inflation sealing ring 322 on the sealing door 32, the use convenience is improved, and the sealing performance of the sealing door 32 is further ensured.
Further, in the freeze-drying equipment for preserved fruit pretreatment, temperature probe 23 is electrically connected with liquid crystal display 41 through control panel 4, makes things convenient for operating personnel to know the inside temperature of drying chamber 2 in real time, is convenient for adjust.
Further, in the freeze-drying apparatus for preserved fruit pretreatment, the cleaning device 5 includes a high-pressure water gun 51, a placing tank 52 and a water tank 53, the placing tank 52 is disposed below the control panel 4, the high-pressure water gun 51 is placed in the placing tank 52, and the water tank 53 is disposed at the bottom of the freeze dryer main body 1.
Further, in the freeze-drying apparatus for candy preparation, a handle 33 is installed at one side of the sealing door 32, and an observation window 34 is provided at the middle of the front surface of the sealing door 32.
Further, in the freeze-drying equipment for preserved fruit pretreatment, still include the mobile device 6 that sets up in freeze dryer main part 1 bottom, mobile device 6 includes universal wheel 61 and universal wheel mount 62, universal wheel mount 62 fixed mounting is in freeze dryer main part 1 bottom, universal wheel 61 is installed on universal wheel mount 62, the outside of universal wheel 61 is provided with the antiskid rubber pad.
Example 2
A pollution-free rapid non-core preserved fruit processing technology specifically comprises the following steps:
1) selecting and processing raw materials: selecting fresh lotus root with thick nodes, yellowish epidermis and white meat, cleaning in clear water, cutting off lotus root base and rotten lotus root tip; placing rhizoma Nelumbinis in a cold water pot, heating and boiling to soft, removing epidermis with chopsticks, soaking in cold water for 45min, cooling, and scraping rhizoma Nelumbinis peel with bamboo stick; cutting the peeled lotus root into lotus root slices with the thickness of 0.7 cm;
2) and (3) freeze drying: the preparation method comprises the following steps of flatly paving lotus root slices on a freeze dryer tray for freeze drying:
a1, pre-freezing: flatly paving the lotus root slices treated in the step 1) on a placing plate, pre-freezing at-70 ℃ until the central temperature of the lotus root slices reaches-35 ℃, and maintaining for 2 hours;
a2, sublimation drying: carrying out sublimation drying on the pre-frozen lotus root slices, adjusting the vacuum degree to 80Pa, adjusting the temperature to 40 ℃, and maintaining for 0.5h when the central temperature of the lotus root slices reaches 0 ℃;
a3, analysis and drying: and adjusting the vacuum degree to 50Pa, resolving the temperature to 50 ℃, and keeping the drying state for 4 hours when the central temperature and the plate temperature of the lotus root slices are parallel to the surface temperature of the material by 3 temperature lines, thus finishing the drying.
4) Sugar curing: the method specifically comprises the following steps of carrying out variable-temperature sugaring on the lotus root slices subjected to freeze drying treatment:
b1, putting the lotus root slices processed in the step 2) into a white granulated sugar solution with the volume concentration of 40%, and sugaring for 12 hours at normal temperature;
b2, putting the lotus root slices processed in the step B1 and the sugar solution into a pot, heating, keeping the temperature for 10min when the temperature in the pot rises to 90 ℃, stopping heating, and standing for sugaring for 10 h;
and B3, reheating the lotus root slices processed in the step B2 and the sugar solution, continuously adding white granulated sugar until the volume concentration of the sugar solution is 60%, stopping heating when the temperature in the pot rises to 120 ℃, and standing for sugaring for 20 hours.
6) Drying and sugar coating: draining sugar liquor of the lotus root slices subjected to sugaring, sending the lotus root slices into a baking room with the temperature set to be 55 ℃ for drying, and after drying, adding white sugar and clear water into the baking room with the weight ratio of 10: 1, heating and dissolving to prepare hot syrup, sprinkling on the surface layer of the lotus root slices, and uniformly stirring until the syrup on the surface of the lotus root slices is condensed into white frost.
Further, the freeze-drying equipment for pretreating preserved fruits in the step 2) comprises a freeze dryer main body 1, a drying chamber 2, a sealing door assembly 3, a control panel 4 and a cleaning device 5, wherein the drying chamber 2 is arranged in the inner cavity of the freeze dryer main body 1, a plurality of parallel clamping grooves 21 are respectively arranged on two sides of the inner wall of the drying chamber 2, a tray 22 is inserted and connected between the two parallel clamping grooves 21 in the same horizontal direction, and a temperature probe 23 is arranged at the bottom of the drying chamber 2; the sealing door assembly 3 is arranged on the front surface of the freeze dryer main body 1; the control panel 4 is arranged on one side above the freeze dryer main body 1, and a liquid crystal display screen 41 is arranged on the front side of the control panel 4;
sealing door subassembly 3 includes sealing door framework 31 and with sealing door framework 31 one side articulated sealing door 32, be provided with holding tank 311 on the sealing door framework 31, be provided with round boss 3111 on the holding tank 311 cell wall, be provided with round sealing strip 3112 on the boss 3111, sealing door 32 is provided with the recess 321 of head and the tail intercommunication all around, be provided with annular gas seal 322 in the recess 321, sealing door 32 installs in the holding tank 311 on the sealing door framework 31, sealing door 32 supports and leans on sealing strip 3112, gas seal 322 closely laminates with holding tank 311 cell wall.
Further, in the freeze-drying equipment for preserved fruit pretreatment, the bottom of the tray 22 is provided with a plurality of through holes 221, two sides of the tray 22 are provided with handles 222, and the outer parts of the handles 222 are sleeved with rubber sleeves 223.
Further, in the freeze-drying equipment for preserved fruit pretreatment, the inflation sealing ring 322 is connected with an inflation device, the inflation device is electrically connected with the liquid crystal display 41 through the control panel 4, the inflation device is controlled by controlling the liquid crystal display 41 to complete the inflation and deflation operation of the inflation sealing ring 322 on the sealing door 32, the use convenience is improved, and the sealing performance of the sealing door 32 is further ensured.
Further, in the freeze-drying equipment for preserved fruit pretreatment, temperature probe 23 is electrically connected with liquid crystal display 41 through control panel 4, makes things convenient for operating personnel to know the inside temperature of drying chamber 2 in real time, is convenient for adjust.
Further, in the freeze-drying apparatus for preserved fruit pretreatment, the cleaning device 5 includes a high-pressure water gun 51, a placing tank 52 and a water tank 53, the placing tank 52 is disposed below the control panel 4, the high-pressure water gun 51 is placed in the placing tank 52, and the water tank 53 is disposed at the bottom of the freeze dryer main body 1.
Further, in the freeze-drying apparatus for candy preparation, a handle 33 is installed at one side of the sealing door 32, and an observation window 34 is provided at the middle of the front surface of the sealing door 32.
Further, in the freeze-drying equipment for preserved fruit pretreatment, still include the mobile device 6 that sets up in freeze dryer main part 1 bottom, mobile device 6 includes universal wheel 61 and universal wheel mount 62, universal wheel mount 62 fixed mounting is in freeze dryer main part 1 bottom, universal wheel 61 is installed on universal wheel mount 62, the outside of universal wheel 61 is provided with the antiskid rubber pad.
Example 3
A pollution-free rapid non-core preserved fruit processing technology specifically comprises the following steps:
1) selecting and processing raw materials: selecting fresh lotus root with thick nodes, yellowish epidermis and white meat, cleaning in clear water, cutting off lotus root base and rotten lotus root tip; placing rhizoma Nelumbinis in a cold water pot, heating and boiling to soft, removing epidermis with chopsticks, soaking in cold water for 45min, cooling, and scraping rhizoma Nelumbinis peel with bamboo stick; cutting the peeled lotus root into lotus root slices with the thickness of 0.7 cm;
2) and (3) freeze drying: the preparation method comprises the following steps of flatly paving lotus root slices on a freeze dryer tray for freeze drying:
a1, pre-freezing: flatly paving the lotus root slices treated in the step 1) on a placing plate, pre-freezing at-70 ℃ until the central temperature of the lotus root slices reaches-35 ℃, and maintaining for 2 hours;
a2, sublimation drying: carrying out sublimation drying on the pre-frozen lotus root slices, adjusting the vacuum degree to 90Pa, adjusting the temperature to 40 ℃, and maintaining for 0.5h when the central temperature of the lotus root slices reaches 0 ℃;
a3, analysis and drying: and adjusting the vacuum degree to 55Pa, resolving the temperature to 50 ℃, and keeping the drying state for 4 hours when the central temperature and the plate temperature of the lotus root slices are parallel to the surface temperature of the material by 3 temperature lines, thus finishing the drying.
5) Sugar curing: the method specifically comprises the following steps of carrying out variable-temperature sugaring on the lotus root slices subjected to freeze drying treatment:
b1, putting the lotus root slices processed in the step 2) into a white granulated sugar solution with the volume concentration of 40%, and sugaring for 12 hours at normal temperature;
b2, putting the lotus root slices processed in the step B1 and the sugar solution into a pot, heating, keeping the temperature for 10min when the temperature in the pot rises to 95 ℃, stopping heating, and standing for sugaring for 13 h;
and B3, reheating the lotus root slices processed in the step B2 and the sugar solution, continuously adding white granulated sugar until the volume concentration of the sugar solution is 60%, stopping heating when the temperature in the pot rises to 120 ℃, and standing for sugaring for 22 hours.
5) Drying and sugar coating: draining sugar liquor of the lotus root slices subjected to sugaring, sending the lotus root slices into a baking room with the temperature set to be 60 ℃ for drying, and after drying, adding white sugar and clear water into the baking room with the weight ratio of 10: 1, heating and dissolving to prepare hot syrup, sprinkling on the surface layer of the lotus root slices, and uniformly stirring until the syrup on the surface of the lotus root slices is condensed into white frost.
Further, the freeze-drying equipment for pretreating preserved fruits in the step 2) comprises a freeze dryer main body 1, a drying chamber 2, a sealing door assembly 3, a control panel 4 and a cleaning device 5, wherein the drying chamber 2 is arranged in the inner cavity of the freeze dryer main body 1, a plurality of parallel clamping grooves 21 are respectively arranged on two sides of the inner wall of the drying chamber 2, a tray 22 is inserted and connected between the two parallel clamping grooves 21 in the same horizontal direction, and a temperature probe 23 is arranged at the bottom of the drying chamber 2; the sealing door assembly 3 is arranged on the front surface of the freeze dryer main body 1; the control panel 4 is arranged on one side above the freeze dryer main body 1, and a liquid crystal display screen 41 is arranged on the front side of the control panel 4;
sealing door subassembly 3 includes sealing door framework 31 and with sealing door framework 31 one side articulated sealing door 32, be provided with holding tank 311 on the sealing door framework 31, be provided with round boss 3111 on the holding tank 311 cell wall, be provided with round sealing strip 3112 on the boss 3111, sealing door 32 is provided with the recess 321 of head and the tail intercommunication all around, be provided with annular gas seal 322 in the recess 321, sealing door 32 installs in the holding tank 311 on the sealing door framework 31, sealing door 32 supports and leans on sealing strip 3112, gas seal 322 closely laminates with holding tank 311 cell wall.
Further, in the freeze-drying equipment for preserved fruit pretreatment, the bottom of the tray 22 is provided with a plurality of through holes 221, two sides of the tray 22 are provided with handles 222, and the outer parts of the handles 222 are sleeved with rubber sleeves 223.
Further, in the freeze-drying equipment for preserved fruit pretreatment, the inflation sealing ring 322 is connected with an inflation device, the inflation device is electrically connected with the liquid crystal display 41 through the control panel 4, the inflation device is controlled by controlling the liquid crystal display 41 to complete the inflation and deflation operation of the inflation sealing ring 322 on the sealing door 32, the use convenience is improved, and the sealing performance of the sealing door 32 is further ensured.
Further, in the freeze-drying equipment for preserved fruit pretreatment, temperature probe 23 is electrically connected with liquid crystal display 41 through control panel 4, makes things convenient for operating personnel to know the inside temperature of drying chamber 2 in real time, is convenient for adjust.
Further, in the freeze-drying apparatus for preserved fruit pretreatment, the cleaning device 5 includes a high-pressure water gun 51, a placing tank 52 and a water tank 53, the placing tank 52 is disposed below the control panel 4, the high-pressure water gun 51 is placed in the placing tank 52, and the water tank 53 is disposed at the bottom of the freeze dryer main body 1.
Further, in the freeze-drying apparatus for candy preparation, a handle 33 is installed at one side of the sealing door 32, and an observation window 34 is provided at the middle of the front surface of the sealing door 32.
Further, in the freeze-drying equipment for preserved fruit pretreatment, still include the mobile device 6 that sets up in freeze dryer main part 1 bottom, mobile device 6 includes universal wheel 61 and universal wheel mount 62, universal wheel mount 62 fixed mounting is in freeze dryer main part 1 bottom, universal wheel 61 is installed on universal wheel mount 62, the outside of universal wheel 61 is provided with the antiskid rubber pad.
Comparative example 1
Comparative example 1 is lotus root slice preserved fruit prepared by a common preserved fruit processing technology, and the preparation method specifically comprises the following steps:
1) selecting materials: selecting fresh rhizoma Nelumbinis with thick nodes, yellowish epidermis and white meat, cleaning in clear water, and cutting off rhizoma Nelumbinis pedicle.
2) Preparing a blank: preparing a sodium hydroxide solution with the volume concentration of 2.5%, heating to 90 ℃, putting the cleaned lotus root into the solution, stirring, immediately fishing out the lotus root when the skin of the lotus root begins to fall off, and putting the lotus root into clear water for washing until the skin of the lotus root completely falls off; and cutting the peeled lotus roots into lotus root slices with the thickness of 0.5-1 cm, immediately soaking the lotus root slices in a sodium sulfite solution with the volume concentration of 0.5% for 90min, and fishing out and rinsing the lotus root slices clean.
3) Pre-cooking: putting the lotus root slices into a pot, adding water, and boiling until the lotus root slices are slightly softened.
4) Soaking and boiling: the raw material formula comprises 100kg of fresh lotus root embryo, 60kg of white sugar and a proper amount of citric acid;
firstly, heating 12kg of white sugar and 18kg of clean water, dissolving into sugar liquid with volume concentration of 40%, and then adding 60g of citric acid to prepare first-time digestion liquid (with pH of 2-2.5), wherein the sugar content of the second-time digestion liquid and the sugar content of the third-time digestion liquid are respectively 50% and 60%, but the pH is unchanged;
boiling the primary decoction, adding pre-cooked sliced lotus root, stirring while boiling, and pouring the sliced lotus root and the decoction into a jar for soaking for 24h when the sliced lotus root is softened; boiling the lotus root slices in the second cooking liquid for 15min, and then pouring the lotus root slices and the cooking liquid into a jar to be soaked for 24 h; and 3, the third cooking time is 10min, the soaking time is 48h, the semi-finished product is obtained after fishing out and draining, and an iron pan is not needed during pre-cooking and cooking so as to prevent the lotus root slices from blackening and influencing the product quality.
5) Drying and coating sugar: drying the lotus root slices in a drying room at 65 ℃, and then coating sugar;
mixing sucrose, water and starch syrup at a ratio of 3: 2:1, heating to 113 deg.C, cooling to 93 deg.C, soaking rhizoma Nelumbinis slices therein for 1min, taking out, draining, oven drying in a 50 deg.C drying room, and packaging to obtain the final product.
Comparative example 2
Comparative example 2 absent a freeze-drying step as compared to the seedless candy processing process of example 1, the preparation of this example specifically included the following steps:
1) selecting and processing raw materials: selecting fresh lotus root with thick nodes, yellowish epidermis and white meat, cleaning in clear water, cutting off lotus root base and rotten lotus root tip; placing rhizoma Nelumbinis in a cold water pot, heating and boiling to soft, removing epidermis with chopsticks, soaking in cold water for 45min, cooling, and scraping rhizoma Nelumbinis peel with bamboo stick; cutting the peeled lotus root into lotus root slices with the thickness of 0.7 cm;
2) sugar curing: the method specifically comprises the following steps of carrying out temperature-changing sugaring on rinsed lotus root slices:
b1, putting the lotus root slices processed in the step 1) into a white granulated sugar solution with the volume concentration of 40%, and sugaring for 12 hours at normal temperature;
b2, putting the lotus root slices processed in the step B1 and the sugar solution into a pot, heating, keeping the temperature for 10min when the temperature in the pot rises to 110 ℃, stopping heating, and standing for sugaring for 15 h;
and B3, reheating the lotus root slices processed in the step B2 and the sugar solution, continuously adding white granulated sugar until the volume concentration of the sugar solution is 60%, stopping heating when the temperature in the pot rises to 120 ℃, and standing for sugaring for 20 hours.
3) Drying and sugar coating: draining sugar liquor of the lotus root slices subjected to sugaring, sending the lotus root slices into a baking room with the temperature set to 65 ℃ for drying, and after drying, adding white sugar and clear water into the baking room to form a mixture of 10: 1, heating and dissolving to prepare hot syrup, sprinkling on the surface layer of the lotus root slices, and uniformly stirring until the syrup on the surface of the lotus root slices is condensed into white frost.
Comparative example 3
Comparative example 3 the absence of the freeze-drying step and the addition of salting during the conventional candy production process, as compared to the seedless candy production process of example 1, was specifically prepared by the following steps:
1) selecting and processing raw materials: selecting fresh lotus root with thick nodes, yellowish epidermis and white meat, cleaning in clear water, cutting off lotus root base and rotten lotus root tip; placing rhizoma Nelumbinis in a cold water pot, heating and boiling to soft, removing epidermis with chopsticks, soaking in cold water for 45min, cooling, and scraping rhizoma Nelumbinis peel with bamboo stick; cutting the peeled lotus root into lotus root slices with the thickness of 0.7 cm;
2) salting: adding the rinsed lotus root slices into saline water with the volume concentration of 15%, keeping the temperature at 20-25 ℃, and salting for 24 hours; rinsing the salted lotus root slices in clear water for 12-20 h, taking out the lotus root slices, and drying the lotus root slices in a drying room at 50 ℃ for 1-2 h;
3) sugar curing: the method comprises the following steps of (1) carrying out variable-temperature sugaring on the salted lotus root slices, wherein the variable-temperature sugaring comprises the following steps:
b1, putting the lotus root slices processed in the step 2) into a white granulated sugar solution with the volume concentration of 40%, and sugaring for 12 hours at normal temperature;
b2, putting the lotus root slices processed in the step B1 and the sugar solution into a pot, heating, keeping the temperature for 10min when the temperature in the pot rises to 110 ℃, stopping heating, and standing for sugaring for 15 h;
and B3, reheating the lotus root slices processed in the step B2 and the sugar solution, continuously adding white granulated sugar until the volume concentration of the sugar solution is 60%, stopping heating when the temperature in the pot rises to 120 ℃, and standing the sugar solution for 20 percent.
4) Drying and sugar coating: draining sugar liquor of the lotus root slices subjected to sugaring, sending the lotus root slices into a baking room with the temperature set to 65 ℃ for drying, and after drying, adding white sugar and clear water into the baking room to form a mixture of 10: 1, heating and dissolving to prepare hot syrup, sprinkling on the surface layer of the lotus root slices, and uniformly stirring until the syrup on the surface of the lotus root slices is condensed into white frost.
Examples 1 to 3 and comparative examples 1 to 3 were subjected to sensory evaluation including morphology, color, freshness, mouthfeel, degree of cleanliness and flavor, and specific test data are shown in table 1:
TABLE 1 sensory evaluation data for examples 1-3 and comparative examples 1-3
As is apparent from Table 1, in comparison with the lotus root slice preserves prepared in examples 1 to 3 of the present invention, the appearance of comparative example 1 was brownish due to browning of the skin, and the taste was not affected; the lotus root slice preserved fruit prepared in the comparative example 2 has a little difference in appearance, but has a common flavor and mouthfeel due to the lack of a freeze-drying step which influences the sugaring efficiency; the lotus root slice preserved fruit prepared in the comparative example 3 has little difference in appearance, and although the freeze drying step is not carried out, the sugar curing efficiency is improved due to the addition of the salting process, but the taste is influenced to a certain extent, and a large amount of high-salt organic wastewater generated in the salting process pollutes the environment. In conclusion, the preserved fruits prepared by the preparation process disclosed by the invention are good in shape, color, taste and aroma, and are popular with consumers.
In order to evaluate the safety of the product, the candied lotus root slices prepared in example 1 of the present invention and comparative examples 1-3 were tested for microbiological and health indicators according to the national food standards, and the specific data are shown in tables 2 and 3:
TABLE 2 microbiological indicator test data for example 1 and comparative examples 1-3
Table 3 heavy metal and preservative test data for example 1 and comparative examples 1-3
As can be seen from Table 2, the microbiological indicator test of the lotus root slice preserves of the invention obtained in example 1 and comparative examples 1-3 met the relevant food test standards. As is clear from Table 3, the lotus root slice preserves of the present invention obtained in example 1 and comparative examples 1 to 3 were judged to meet the hygiene test standards, and were not detected for heavy metals such as lead, mercury, and copper, and preservatives such as sodium benzoate and potassium sorbate, and the results of the tests for microorganisms and hygiene indexes of example 2 and example 3 were substantially the same as those of example 1 and are not described in detail.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (10)
1. A pollution-free rapid non-nucleated preserved fruit processing technology is characterized in that: the method comprises the following steps:
1) selecting and processing raw materials: selecting fresh, full and insect-pest-free seedless fruits, cleaning the seedless fruits in clear water, and carrying out peeling, dicing and slicing treatment according to the characteristics of the fruits;
2) and (3) freeze drying: spreading the rinsed fruit material in a freeze drying device for preserved fruit pretreatment for freeze drying;
3) sugar curing: carrying out temperature-changing sugaring on the frozen and dried fruit material;
4) drying and sugar coating: draining off sugar liquor from the sugared fruit materials, sending the fruit materials into a baking room with the temperature set to be 55-65 ℃ for drying, spraying hot syrup on the surface layers of the fruit materials after the drying is finished, stirring uniformly, and waiting until the syrup on the surface layers of the fruit materials is condensed into white frost.
2. The process of claim 1, wherein the process comprises the steps of: the step 2) of freeze drying specifically comprises the following steps:
a1, pre-freezing: flatly paving the fruit materials treated in the step 1) on a placing tray, pre-freezing at-70 ℃ until the central temperature of the fruit materials reaches-35 ℃, and maintaining for 2 hours;
a2, sublimation drying: and (3) carrying out sublimation drying on the pre-frozen fruit material, adjusting the vacuum degree to 80-100 Pa, adjusting the temperature to 40 ℃, and maintaining for 0.5h when the central temperature of the fruit material reaches 0 ℃.
A3, analysis and drying: and adjusting the vacuum degree to be 50-60 Pa, the analysis temperature to be 50 ℃, and when the central temperature of the fruit material, the plate temperature and the surface temperature of the material are parallel to 3 temperature lines, continuously keeping the drying state for 4 hours, and finishing the drying.
3. The process of claim 1, wherein the process comprises the steps of: the temperature-changing sugaring in the step 3) specifically comprises the following steps:
b1, putting the fruit materials processed in the step 2) into a white granulated sugar solution with the volume concentration of 40%, and sugaring for 12 hours at normal temperature;
b2, putting the fruit material and the sugar solution processed in the step B1 into a pot for heating, keeping the temperature for 10min when the temperature in the pot rises to 90-110 ℃, stopping heating, and standing for sugaring for 10-15 h;
and B3, reheating the fruit material and the sugar liquid treated in the step B2, continuously adding white granulated sugar until the volume concentration of the sugar liquid is 60%, stopping heating when the temperature in the pot rises to 120 ℃, and standing for 20-24 hours for sugar soaking.
4. The process of claim 1, wherein the process comprises the steps of: the hot syrup in the step 4) is prepared by mixing white sugar and clear water in a ratio of 10: 1, heating and dissolving.
5. The process of claim 1, wherein the process comprises the steps of: the freeze drying equipment for preserved fruit pretreatment in the step 2) comprises a freeze dryer main body (1), a drying chamber (2), a sealing door assembly (3), a control panel (4) and a cleaning device (5), wherein the drying chamber (2) is arranged in an inner cavity of the freeze dryer main body (1), a plurality of parallel clamping grooves (21) are respectively formed in two sides of the inner wall of the drying chamber (2), a tray (22) is inserted and connected between the two parallel clamping grooves (21) in the same horizontal direction, and a temperature probe (23) is arranged at the bottom of the drying chamber (2); the sealing door assembly (3) is arranged on the front surface of the freeze dryer main body (1); the control panel (4) is arranged on one side above the freeze dryer main body (1), and a liquid crystal display screen (41) is arranged on the front side of the control panel (4);
sealing door subassembly (3) is including sealing door framework (31) and articulated sealing door (32) that set up in sealing door framework (31) one side, be provided with holding tank (311) on sealing door framework (31), be provided with round boss (3111) on holding tank (311) cell wall, be provided with round sealing strip (3112) on boss (3111), sealing door (32) are provided with recess (321) of head and the tail intercommunication all around, be provided with annular inflatable seal circle (322) in recess (321), install sealing door (32) in holding tank (311) on sealing door framework (31), sealing door (32) support and lean on sealing strip (3112), inflatable seal circle (322) and holding tank (311) cell wall closely laminate.
6. The process of claim 5, wherein the process comprises the steps of: in the freeze-drying equipment for preserved fruit pretreatment, tray (22) bottom is provided with a plurality of through-holes (221), tray (22) both sides are provided with handle (222), rubber sleeve (223) have been cup jointed to the outside of handle (222).
7. The process of claim 5, wherein the process comprises the steps of: in the freeze-drying equipment for preserved fruit pretreatment, the inflatable sealing ring (322) is connected with an inflating device, and the inflating device is electrically connected with the liquid crystal display screen (41) through a control panel (4).
8. The process of claim 5, wherein the process comprises the steps of: in the freezing and drying equipment for preserved fruit pretreatment, a handle (33) is installed on one side of a sealing door (32), and an observation window (34) is arranged in the middle of the front surface of the sealing door (32).
9. The process of claim 5, wherein the process comprises the steps of: in the freeze-drying equipment for preserved fruit pretreatment, the cleaning device (5) comprises a high-pressure water gun (51), a placing groove (52) and a water tank (53), the placing groove (52) is arranged below the control panel (4), the high-pressure water gun (51) is placed in the placing groove (52), and the water tank (53) is arranged at the bottom of the freeze dryer main body (1).
10. The process of claim 5, wherein the process comprises the steps of: among the freeze-drying equipment for preserved fruit preliminary treatment, still including setting up mobile device (6) in freeze dryer main part (1) bottom, mobile device (6) are including universal wheel (61) and universal wheel mount (62), the fixed assembly of universal wheel mount (62) is in freeze dryer main part (1) bottom, install on universal wheel mount (62) universal wheel (61), the outside of universal wheel (61) is provided with anti-skidding rubber pad.
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| CN109221582A (en) * | 2018-10-10 | 2019-01-18 | 潘程晨 | A kind of blueness shaddock carved preserved fruit food mouthfeel improved process |
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