CN111418794B - Method for improving moisture absorption resistance and adhesion resistance of crispy berry grains by combining laser-ultrasonic pretreatment with infrared freeze-drying - Google Patents
Method for improving moisture absorption resistance and adhesion resistance of crispy berry grains by combining laser-ultrasonic pretreatment with infrared freeze-drying Download PDFInfo
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/42—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution with addition of chemicals before or during drying
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A method for improving moisture absorption resistance and adhesion resistance of berry crisp particles by combining laser-ultrasonic pretreatment and infrared freeze-drying belongs to the technical field of fruit and vegetable food processing. The invention uses laser technology to destroy the skin of berry wax, and then uses soybean protein isolate as medium to do ultrasonic treatment and then do infrared spray freeze drying dehydration. The process solves the problems of high energy consumption, long drying time, skin cracking, content separation, moisture absorption and adhesion in the later storage process in the actual industrial freeze-drying process. Compared with the conventional freeze-drying process of enterprises, the combined action of the laser-ultrasonic pretreatment and the infrared spouted freeze-drying technology shortens the drying time by 5-8 h, reduces the energy consumption by 5-9KW h/Kg, reduces the hygroscopicity of the berry crisp particles by 9-12% under various temperature and humidity conditions, and reduces the adhesion degree of the berry crisp particles by 8-20% due to the synergistic effects of the infrared freeze-drying treatment, the wrapping of the complete epidermis on the contents, the anti-adhesion of protein and the like.
Description
Technical Field
The invention relates to a method for improving moisture absorption resistance and adhesion resistance of berry crisp particles by combining laser-ultrasonic pretreatment and infrared freeze-drying, belonging to the technical field of fruit and vegetable food processing.
Technical Field
Berries are a general name for a kind of succulent and fleshy single fruit, and are various, such as tomatoes, grapes, kiwis, raspberries, figs, blueberries, cherries, carambola and the like. Berries are popular among people due to the abundant nutritional ingredients such as vitamins, polyphenols and flavonoids. Although the berries are high in yield, the quality guarantee period is short, the blueberry serving as an example accounts for 85% of the world fruit yield, but the blueberry can be stored for only about 4 days at most under room temperature. Dehydration drying technology is a common method for extending the shelf life of food and obtaining added value products. Vacuum freeze-drying technology is the best choice for dry berry products in view of protecting nutritional value. Lie Bin (application number: 201610109505.0) discloses a cherry freeze-drying process. The cherry freeze-drying method comprises the steps of cleaning and quick-freezing cherries, and then carrying out conventional vacuum freeze-drying dehydration, wherein in the freeze-drying process, the temperature of a cold trap is controlled to be-60 ℃, the vacuum degree is maintained to be below 100Pa, the temperature is 50-60 ℃, and the drying time is 26 hours. The cherry product has good fresh-keeping effect. Cai Xiaopeng (application number: 201810616836.2) controls the temperature of a heating plate by using a computer heating program, the termination temperature is 50-60 ℃, the vacuum degree of the whole drying process is kept to be less than or equal to 50Pa, the total drying time is about 1200-1450 min, and the dried blueberry fruit prepared by the method keeps the nutritional ingredients of the blueberry.
However, the conventional freeze-drying process reported above has the phenomena of skin cracking or shrinking, content (saccharide) precipitation and the like of crisp berry particles besides large energy consumption and long drying time (20-30 h). This is because berries contain abundant saccharides and have a low eutectic point (-40 to-30 ℃), and it is difficult to maintain the berries in a frozen state for a long period of time under conditions such as vacuum degree and cold trap inside freeze drying equipment in actual industrial production. The sublimation of berries is accompanied by the melting of part of the ice crystals, which results in the fluidity of the content of berries under the skin. Small-particle berries such as blueberries, grapes and cherries are wrapped by waxy skins, so that the flow of water vapor in the freeze-drying process can be blocked, the skins are cracked under the action of internal and external pressure difference, and meanwhile, contents are exposed out of the skins under the drive of water migration. The content such as the saccharides is exposed outside the epidermis, so that the appearance of the crisp berry particles is not only influenced, but also the separation of the saccharides aggravates the moisture absorption and adhesion phenomena of the crisp berry particles due to the fact that the freeze-dried berries contain more pores and have higher moisture absorption capacity, and the physical and chemical deterioration is accompanied, so that the eating quality is further influenced.
In order to solve the problems of moisture absorption and adhesion of the crisp berry particles, some publications are reported.
Improve the permeability of the berry wax epidermis before freeze-drying and the integrity of the berry wax epidermis after freeze-drying, and strengthen the wrapping of the epidermis on the content of the berry crisp particles. The montmoringa et al (application number: 201310152698.4) invented frozen berry puncturing machine. Compared with the conventional freeze-drying, the total freeze-drying time is shortened by 4-6 h, the appearance of the berry crisp particles is complete, but the internal structure of a freeze-dried product is collapsed due to the damage of a perforator to the internal structure of the berry, and the texture is hard. Geophar (application number: 20170566257.7) discloses a two-stage wax removal technology, which utilizes water bath type ultrasonic cleaning (50-500W, 40KHz, 1-2 min) and probe ultrasonic (500-900W, 20-25 KHz, 1-2 min) to combine with steel balls to carry out first friction wax removal on berries, and then adopts steam (0.3-0.7 MPa, 78-95 ℃, 10-15 Kg/h, 30-90 s) to carry out secondary wax removal. Wangcheng et al (application number: 201811002497.5) soak grape in 2wt.% sodium hydroxide solution at 80-85 deg.C for 30s, and immediately wash with cold water for 2-3 min to chap grape skin due to thermal expansion and cold contraction. Xiaoyadong et al (application number: 201811560205. X) put the grape into the mixed aqueous solution of 1% sodium hydroxide and 1% ethyl oleate by mass percent to carry out ultrasonic treatment (60-65 ℃, 40-80Hz, 5-10 min), and then the moisture content of the crisp particles is reduced to below 6% by vacuum freeze drying. The three methods can effectively remove the waxiness on the surface of the blueberries under the conditions of protecting the integrity of the blueberries and preventing juice leakage, increase the permeability of the skins of the blueberries in the freeze-drying process, effectively reduce the skin cracking phenomenon of the crispy berry grains, and ensure that the blueberries are crispy, but have the defect that heat-sensitive nutrient substances in the blueberries are damaged by high-temperature treatment (80-95 ℃) or chemical substances (sodium hydroxide). The waxy cuticle of the berry, although it adds to the cost of drying, provides good moisture barrier properties during storage of the berry and should be minimized to minimize cuticle damage while ensuring reduced energy consumption and drying time. The present invention utilizes a laser to treat the epidermis of the berry to reduce the impediment encountered by moisture sublimation. Moreover, the laser emitter can collimate the light beam into small points, allows specific and non-contact damage without causing excessive damage to a critical area, is beneficial to keeping the appearance of berries as complete as possible, slows down the moisture absorption phenomenon caused by sugar crust breaking, and does not cause the problems of juice loss, chemical residue, labor consumption, heat loss and the like.
And coating a protective film for preventing moisture absorption and adhesion on the surface of the berries by using a method such as dipping or coating. Plum-shuwei et al (Liu-shuwei et al. Edible coating film moisture-proof of fruit crisp chips [ J ]. School of northwest university of agriculture and forestry (Nature science edition), 1996 (02): 108-110.) double-layer coating treatment (1-3% of methyl cellulose aqueous solution and 33% of long-chain mixed ester ethanol) is carried out on the surfaces of the freeze-dried fruit crisp chips, and then the freeze-dried fruit crisp chips are dried (70-80 ℃). Although the method reduces the moisture absorption speed of the fruit crisp chips by 5 times, the film coating process is complicated, two times of film coating are needed, the requirements on the thickness and uniformity of the film coating are high, the method is not suitable for industrial production, and the maintenance of nutrient components is not facilitated by multiple high-temperature drying. The invention adopts laser and ultrasonic technology, and the pretreatment process is automatic and is carried out at normal temperature. Zhang 24924and the like (authorization number: ZL 201210396975.1) perform two different dipping treatments on fresh fruit slices such as apples and pears, and then combine negative pressure pulse microwaves to perform later-stage short-time drying, thereby inventing a method for improving crispness and adhesion of fruit slices. Wherein, the fruit slices are subjected to vacuum infiltration treatment in an aqueous solution of 0.01 to 6.0 percent of white granulated sugar, 0.01 to 5.0 percent of calcium chloride, 0.01 to 2.0 percent of pectin and 0.01 to 2.0 percent of xanthan gum, so as to achieve the aim of keeping crispness; soaking in the water solution of 0.01-10% concentration malt dextrin and 0.01-10% lactose for 10-30 min to reach the adhesion preventing aim. The present invention is directed to berries that have a waxy cuticle and are not amenable to cutting treatment in order to ensure the integrity of the berry's crisp particles. Therefore, the inventive method described above for cutting crisp chips does not address the problem of affecting the mass transfer process during the dipping and drying process due to waxy skin barrier. In the invention, after the skin of the berry is precisely processed by laser, the skin of the berry is subjected to ultrasonic treatment by taking soybean protein as a medium. The ultrasonic wave can destroy cell walls, increase the permeability of cell membranes and vacuoles, and further increase the heat transfer and mass transfer efficiency. Geoyu et al (application No. 201910257542. X) firstly freezing berries at low temperature, and then carrying out ultra-high pressure (100MPa, 5 min) and ultrasonic (100W, 20KHz,20 ℃,10 min) treatment. And finally, placing the dried berries in a vacuum freeze dryer for drying to prepare the berry crisp chips. The result shows that the method can improve the color and luster of the berries, promote the flavor release of the berries, shorten the vacuum freeze drying time and improve the drying rate by 6 g/(h.Kg); the energy consumption is reduced by 4KW h/kg. The invention combines laser and ultrasonic technology, which not only can shorten drying time and reduce energy consumption, but also can promote better mass transfer and combination between soybean protein isolate and berries, thereby improving eutectic point and glass transition temperature of the berries, reducing exposed hydrophilic groups of saccharides and other substances, and improving the moisture-proof and anti-adhesion capability of the crisp particles of the berries.
The microwave and infrared ray assist the conventional freeze-drying process to slow down the moisture absorption phenomenon generated by the porous structure of the traditional freeze-dried product. Baomei et al (application number: 201811012215. X) pre-dry fresh grapes by using a microwave vacuum technology (3KPa, 0.9W/g,5 min) and then carry out conventional freeze-drying, so that the freeze-drying time is shortened by 10%, and the product has lower hygroscopicity; bijinfeng et al (application No.: 201610671717.8) pre-dehydrates berries using a medium-short wave infrared drying oven (2.7 μm,1350W,70 ℃,132 min) and then conventional freeze-dries, and as a result, it was found that the moisture absorption of infrared-assisted freeze-dried berries decreased by 2% to 4% compared to conventional drying. Considering that the microwave rapid dehydration capability can cause the problems of skin burst, content precipitation and non-uniform microwave heating under the condition of low skin permeability. Zhang 24924m, huang-slightly and the like (grant number: ZL 201010522767.2) find that the fruit chips are not puffed and have high hardness and cannot be used as leisure food by adopting a microwave drying technology in the analysis stage. Therefore, the invention adopts infrared to assist the conventional freeze-drying for drying, and infrared replaces a heating plate in the conventional freeze-drying to be used as the only heating source in the freeze-drying process.
The problems of the berry with the waxy epidermis in the freeze-drying process are difficult to be completely solved by single processing treatment, and the phenomena of large energy consumption, long drying time, large hygroscopicity of crisp berry grains, adhesion and the like of the conventional freeze-drying process are solved by utilizing a laser technology, a soybean protein isolate combined ultrasonic technology and an infrared spouted freeze-drying technology on the premise of not influencing sensory quality and nutrient substances.
Disclosure of Invention
The invention aims to reduce the moisture absorption and adhesion capacity of the crisp berry particle product and reduce the drying time and energy consumption by modifying the conventional freeze-drying processing technology of the berry without influencing the existing good quality of the product, such as flavor, color, nutritional value and the like.
The technical scheme of the invention is as follows:
a method for improving moisture absorption resistance and adhesion resistance of berry crisp particles by combining laser-ultrasonic pretreatment and infrared freeze-drying mainly comprises the following steps:
(1) Berry pretreatment: selecting, cleaning and draining berries;
(2) And (3) laser drilling treatment: processing on the skin of the berry in the step (1) by using a laser drilling instrument, wherein the penetration depth can only just damage the skin of the berry without damaging pulp;
(3) Ultrasonic treatment: putting the berries treated in the step (2) into 35% (w/w) of a soybean protein isolate solution according to the mass ratio of the feed liquid of 1;
(4) Washing and draining: after the ultrasonic treatment is finished, fishing out the berries, washing the berries by using clear water until no macroscopic soybean protein solution exists on the surface, and draining;
(5) Quick-freezing: freezing the berries treated in the step (4) in an ultra-low temperature refrigerator at-80 ℃ for 12h to provide raw materials for subsequent freeze-drying dehydration treatment;
(6) And (3) drying: taking out the berries treated in the step (5) from an ultralow temperature refrigerator, and quickly putting the berries into infrared spouted freeze-drying equipment for freeze-drying; until the water content of the sample is reduced to below 5%;
(7) And (3) sterilization: sterilizing by ultraviolet irradiation;
(8) Packaging: and (5) packaging the berry product subjected to the sterilization operation in the step (7) by using an aluminum foil bag.
The step (1) comprises the following specific processes: selecting berries which are not rotten and are not damaged by worms, cleaning soil and impurities on the surfaces of the raw materials by using clear water, draining, and waiting for subsequent laser treatment; the berry is one with waxy cuticle, such as tomato, cherry, blueberry, grape, raspberry, etc.
In the step (2), a circle with the diameter of 0.5-1 mm is used as an element, a matrix graph containing 5-8 elements in each horizontal row and each vertical row is designed, the distance between every two elements is 2-3 mm, and the matrix is used as a punching template.
In the step (2), the laser drilling operation parameters are as follows: the berry is 15-20 cm away from the laser generator, the power is 20-50W, the frequency is 40-60 Hz, the speed is 30-60 m/s, and the processing times are 1-2.
In the step (3), the ultrasonic equipment is three-frequency numerical control ultrasonic equipment, and the operating parameters of ultrasonic treatment are as follows: the ultrasonic power is 100-200W, the frequency is 45-100 KHz, the temperature is 20-25 ℃, and the time is 25-40 min.
In the step (4), the rinsing time is about 5-10 s, and the water draining time is 0.5-1 h.
In the step (6), the temperature of the cold trap is kept between-42 ℃ and-36 ℃, and the vacuum degree in the drying chamber is 80-100 Pa. The infrared tubes are vertically arranged on the inner walls of the two sides of the drying chamber and the center of the chamber. The wavelength of the infrared light source is 2.4-3.0 mu m, and the irradiation power is 0.7-0.9W/cm 2 The spraying interval is 15-20 min, and the spraying time is 0.3-0.5 s.
In the step (6), the temperature-raising program is set to raise the berry center temperature to 0 ℃ at a temperature-raising rate of 2-3 ℃/h in the sublimation stage, and the temperature in the cabin is set to be 40-50 ℃ and kept for 10-20 h in the process of the analysis stage until the water content of the dry product is lower than 5%.
The invention has the beneficial effects that:
1. the laser drilling technology realizes accurate processing to the waxiness epidermis of berry, under the prerequisite that minimizes to berry outward appearance and nutritive quality destruction, has increased permeability before the berry epidermis freeze-dries and the integrality after the freeze-drying, has practiced thrift freeze-drying energy consumption and drying time.
2. The soybean protein combined with the ultrasonic technology not only has the functions of osmotic dehydration and cost saving, but also can be combined with sugar inside berries so as to improve the eutectic point and the glass transition temperature of the berries and reduce the number of hydrophilic sites of the berries. The wrapping of the intact epidermis, the reduction of the number of hydrophilic sites and the addition of the infrared freeze-drying technology greatly improve the moisture resistance and the anti-adhesion capability of the freeze-dried berry product during the storage process.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and do not limit the invention.
Example 1: method for improving moisture absorption resistance and adhesion resistance of blueberry crisp grains through combined treatment
(1) Berry pretreatment: selecting blueberries which are not rotten and not damaged by worms, cleaning soil and impurities on the surfaces of the raw materials by using clear water, draining, and waiting for subsequent laser treatment;
(2) And (3) laser drilling treatment: a circle having a diameter of 0.5mm was defined as one element, and a matrix pattern having 5 elements per horizontal row and vertical row was designed, with a distance of 2mm between each element. And (3) treating the skins of the blueberries in the step (1) by using the matrix pattern as a template through a laser drilling instrument. The blueberry is 15cm away from a laser generator, the power is 30W, the frequency is 60Hz, the speed is 40m/s, and the processing times are 1;
(3) Ultrasonic treatment: and (3) putting the blueberries obtained in the step (2) into 35% (w/w) soybean protein isolate solution, wherein the mass ratio of the material liquid of the former to the material liquid of the latter is 1. The ultrasonic power is 200W, the frequency is 45KHz, the temperature is 20 ℃, and the time is 30min;
(4) Washing and draining: after the ultrasonic treatment is finished, fishing out the blueberries, rinsing the blueberries for about 5s with clear water, and draining the water for 1h;
(5) Quick-freezing: the blueberries treated in the step (4) are placed in an ultra-low temperature refrigerator at-80 ℃ for freezing for 12 hours, so that raw materials are provided for subsequent freeze-drying dehydration treatment;
(6) And (3) drying: the treated blueberries were removed from the ultra-low temperature freezer and quickly placed into an infrared spray freeze-drying apparatus for freeze-drying. The infrared wavelength is 3.0 μm, and the irradiation power is 0.7W/cm 2 . The center temperature of blueberries at the early drying stage is increased to 0 ℃ at the heating rate of 3 ℃/h, the spouting interval is 20min, and the spouting time is 0.5s; subsequently, the cabin temperature was set to 45 ℃ and maintained for 12 hours, at which time the spouting interval was 15min and the spouting duration was 0.3s. The temperature of the cold trap is kept at minus 40 ℃, and the vacuum degree in the drying chamber is 80Pa.
(7) And (3) sterilization: sterilizing by ultraviolet irradiation;
(8) Packaging: and (5) packaging the blueberry product subjected to the sterilization operation in the step (7) by using an aluminum foil bag.
Case results:
TABLE 1 comparison of physical and nutritional quality of blueberry Freeze-dried products
The results prove that the freeze-drying process is a relatively high-efficiency processing process compared with the conventional freeze-drying process, the drying time is shortened by 5 hours, and the energy consumption is reduced by about 8KWh/Kg. Compared with the conventional freeze-drying process, the blueberry freeze-dried product has the advantages that the product has high appearance integrity rate and crisp texture, the total phenol content (calculated by gallic acid equivalent) and the flavone content (calculated by reed equivalent) are respectively 9.11 +/-0.43 mg/g and 0.39 +/-0.01 mg/g, in addition, the adhesion degree of the blueberry crisp particles is reduced by about 20% through combined treatment, and the moisture absorption rate of the blueberry freeze-dried product is reduced by about 9% under the conditions that the temperature is 25 ℃ and the humidity is 75%.
Example 2: method for improving moisture absorption resistance and adhesion resistance of cherry tomato crisp grains through combined treatment
(1) Berry pretreatment: selecting cherry tomatoes which are not rotten and not damaged by worms, cleaning soil and impurities on the surfaces of the raw materials by using clear water, draining, and waiting for subsequent laser treatment;
(2) And (3) laser drilling treatment: a circle having a diameter of 0.5mm was used as one element, and a matrix pattern having 8 elements per horizontal and vertical rows was designed, with a distance of 3mm between each element. And (3) taking the matrix pattern as a template, and perforating the tomato epidermis in the step (1) by using a laser perforating instrument. The distance between the cherry tomato and the laser generator is 15cm, the power is 40W, the frequency is 60Hz, the speed is 30m/s, and the processing times are 1 time;
(3) Ultrasonic treatment: and (3) putting the cherry tomatoes in the step (2) into 35% (w/w) of soybean protein isolate solution, wherein the mass ratio of the former to the latter is 1. Ultrasonic power is 200W, frequency is 45KHz, temperature is 25 ℃, and time is 40min;
(4) Washing and draining: after the ultrasonic treatment is finished, fishing out the cherry tomatoes, and leaching for about 5s with clear water for 0.5h;
(5) Quick-freezing: freezing the cherry tomatoes treated in the step (4) in an ultra-low temperature refrigerator at-80 ℃ for 12 hours;
(6) And (3) drying: the treated cherry tomatoes are removed from the ultra-low temperature refrigerator and quickly placed into an infrared spray freeze-drying apparatus for freeze-drying. The infrared wavelength is 2.4 μm, and the irradiation power is 0.9W/cm 2 . Raising the central temperature of the cherry tomatoes to 0 ℃ at the heating rate of 3 ℃/h in the early drying stage, wherein the spouting interval is 20min, and the spouting time is 0.4s; subsequently, the cabin temperature was set to 50 ℃ and maintained for 15 hours, at which time the spouting interval was 15min and the spouting duration was 0.3s. The temperature of the cold trap is kept at-40 ℃, and the vacuum degree in the drying cabin is 100Pa.
(7) And (3) sterilization: sterilizing by ultraviolet irradiation;
(8) Packaging: and (5) packaging the cherry tomato product subjected to the sterilization operation in the step (7) by using an aluminum foil bag.
Case results:
TABLE 2 comparison of physical and nutritional quality of cherry tomato freeze-dried products
The results prove that the freeze-drying process is a relatively efficient processing process compared with the conventional freeze-drying process, the drying time is shortened by 8 hours, and the energy consumption is reduced by about 9KWh/Kg. Compared with the conventional freeze-drying process, the freeze-dried cherry tomato product has the advantages that the product has high appearance integrity rate and crisp texture, the Vc content is 5.74 +/-0.03 mg/100g, in addition, the viscosity of the blueberry crisp grains is reduced by about 17% through combined treatment, and the moisture absorption rate of the freeze-dried cherry tomato product is reduced by about 12% under the conditions that the temperature is 25 ℃ and the humidity is 85%.
Example 3: method for improving moisture absorption resistance and adhesion resistance of strawberry crisp grains through combined treatment
(1) Berry pretreatment: selecting strawberries which are not rotten and not damaged by worms, cleaning soil and impurities on the surfaces of the raw materials by using clear water, draining, and waiting for subsequent laser treatment;
(2) Laser drilling treatment: a circle having a diameter of 1mm was defined as one element, and a matrix pattern having 5 elements per horizontal and vertical rows was designed, with a distance of 3mm between each element. And (3) taking the matrix pattern as a template, and perforating the surface of the strawberry in the step (1) by using a laser perforating instrument. The strawberry is 15cm away from a laser generator, the power is 20W, the frequency is 40Hz, the speed is 60m/s, and the processing times are 1;
(3) Ultrasonic treatment: putting the strawberries obtained in the step (2) into 35% (w/w) of soybean protein isolate solution, wherein the mass ratio of the strawberries to the soybean protein isolate solution is 1. The ultrasonic power is 200W, the frequency is 45KHz, the temperature is 25 ℃, and the time is 25min;
(4) Washing and draining: after the ultrasonic treatment is finished, fishing out the strawberries, rinsing the strawberries for about 5s with clear water, and draining the water for 0.5h;
(5) Quick-freezing: freezing the strawberries treated in the step (4) in an ultralow-temperature refrigerator at-80 ℃ for 12h to provide raw materials for subsequent freeze-drying dehydration treatment;
(6) And (3) drying: the treated strawberries were removed from the ultra-low temperature refrigerator and quickly placed into an infrared spouted freeze-drying apparatus for freeze-drying. Infrared wavelength of 3.0 μm, irradiationThe power is 0.7W/cm 2 . The central temperature of the strawberries at the initial drying stage is increased to 0 ℃ at the heating rate of 2 ℃/h, the spouting interval is 20min, and the spouting time is 0.5s; subsequently, the cabin temperature was set to 40 ℃ and maintained for 18 hours, at which time the spouting interval was 15min and the spouting duration was 0.3s. The temperature of the cold trap is kept at minus 40 ℃, and the vacuum degree in the drying chamber is 80Pa.
(7) And (3) sterilization: sterilizing by ultraviolet irradiation;
(8) And (3) packaging: and (5) packaging the strawberry product subjected to the sterilization operation in the step (7) by using an aluminum foil bag.
Case results:
table 3 comparison of physical properties and nutritional quality of strawberry freeze-dried products
The results prove that the freeze-drying process is a relatively high-efficiency processing process compared with the conventional freeze-drying process, the drying time is shortened by 6 hours, and the energy consumption is reduced by about 5KW h/Kg. Compared with the conventional freeze-drying process, the cherry tomato freeze-dried product has the advantages that the product has high appearance integrity rate and crisp texture, the Vc content is 36.43 +/-0.03 mg/100g, in addition, the adhesion degree of the strawberry crisp grains is reduced by about 8% through combined treatment, and the moisture absorption rate of the cherry tomato freeze-dried product is reduced by about 9% under the conditions that the temperature is 15 ℃ and the humidity is 75%.
Claims (10)
1. A method for improving moisture absorption resistance and adhesion resistance of crispy berry grains by combining laser-ultrasonic pretreatment and infrared freeze-drying is characterized by comprising the following steps:
(1) Berry pretreatment: selecting, cleaning and draining berries;
(2) Laser drilling treatment: processing the skin of the berry in the step (1) by using a laser perforating instrument, wherein the penetration depth can only just damage the skin of the berry without damaging the pulp;
(3) Ultrasonic treatment: putting the berries treated in the step (2) into 35% w/w soybean protein isolate solution according to the mass ratio of the feed liquid of 1;
(4) Washing and draining: after the ultrasonic treatment is finished, fishing out the berries, rinsing the berries with clear water until no macroscopic soybean protein solution exists on the surfaces, and draining the water;
(5) Quick-freezing: freezing the berries treated in the step (4) in an ultra-low temperature refrigerator at-80 ℃ for 12h;
(6) And (3) drying: taking out the berries treated in the step (5) from an ultralow temperature refrigerator, and quickly putting the berries into infrared spouted freeze-drying equipment for freeze-drying; until the water content of the sample is reduced to below 5%;
(7) And (3) sterilization: sterilizing by ultraviolet irradiation;
(8) Packaging: and (5) packaging the berry product subjected to the sterilization operation in the step (7) by using an aluminum foil bag.
2. The method of claim 1, wherein the step (1) comprises providing a berry having a waxy cuticle comprising a combination of laser-sonication pretreatment and ir freeze-drying to improve the resistance of the crispy berry to moisture absorption and blocking.
3. The method for improving the moisture absorption resistance and the adhesion resistance of the crispy berry grains by combining the laser-ultrasonic pretreatment with the infrared freeze-drying according to claim 1 or 2, wherein the step (1) is a specific process: selecting berries which are not rotten or damaged by worms, cleaning soil and impurities on the surfaces of the raw materials by using clear water, draining, and waiting for subsequent laser treatment.
4. The method for improving the moisture absorption resistance and the adhesion resistance of the crispy berry granules through the combination of laser-ultrasonic pretreatment and infrared freeze-drying according to claim 1 or 2, wherein in the step (2), a circle with the diameter of 0.5-1 mm is used as one element, a matrix pattern containing 5-8 elements in each horizontal row and vertical row is designed, the distance between every two elements is 2-3 mm, and the matrix is used as a perforated template.
5. The method for improving the moisture absorption resistance and the adhesion resistance of berry crisp granules by combining laser-ultrasonic pretreatment and infrared freeze-drying according to claim 1 or 2, characterized in that in the step (2), the operating parameters of laser drilling are as follows: the berry is 15-20 cm away from the laser generator, the power is 20-50W, the frequency is 40-60 Hz, the speed is 30-60 m/s, and the processing times are 1-2.
6. The method for improving the moisture absorption resistance and the adhesion resistance of the crispy berry granules by combining the laser-ultrasonic pretreatment with the infrared freeze-drying according to claim 1 or 2, wherein in the step (3), the operation parameters of the ultrasonic treatment are as follows: the power is 100-200W, the frequency is 45-100 KHz, the temperature is 20-25 ℃, and the time is 25-40 min.
7. The method for improving the moisture absorption resistance and the adhesion resistance of the crispy berry grains by combining laser-ultrasonic pretreatment and infrared freeze-drying as claimed in claim 6, wherein the ultrasonic equipment is a three-frequency numerical control ultrasonic equipment.
8. The method for improving the moisture absorption resistance and the adhesion resistance of the crispy berry granules by combining the laser-ultrasonic pretreatment with the infrared freeze-drying according to claim 1 or 2, wherein in the step (4), the rinsing time is 5 to 10s, and the water draining time is 0.5 to 1h.
9. The method for improving the moisture absorption resistance and the adhesion resistance of the crispy berry grains by combining the laser-ultrasonic pretreatment with the infrared freeze-drying according to claim 1 or 2, wherein in the step (6), the temperature of a cold trap is kept between-42 ℃ and-36 ℃, and the vacuum degree in a drying chamber is 80Pa to 100Pa; the infrared tubes are vertically arranged on the inner walls at two sides of the drying cabin and the center of the cabin; the wavelength of the infrared light source is 2.4-3.0 mu m, and the irradiation power is 0.7-0.9W/cm 2 The spraying interval is 15-20 min, and the spraying time is 0.3-0.5 s.
10. The method for improving the moisture absorption resistance and the adhesion resistance of the crispy berry granules by combining the laser-ultrasonic pretreatment with the infrared freeze-drying according to claim 1 or 2, wherein in the step (6), the temperature rise program is set to increase the center temperature of the berry to 0 ℃ at the temperature rise rate of 2-3 ℃/h in the sublimation stage, and the temperature in the cabin is set to be 40-50 ℃ and kept for 10-20 h during the desorption stage until the water content of the dried product is lower than 5%.
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