CN111758769A - Whole durian freezing and fresh-keeping processing method - Google Patents
Whole durian freezing and fresh-keeping processing method Download PDFInfo
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- CN111758769A CN111758769A CN202010832194.7A CN202010832194A CN111758769A CN 111758769 A CN111758769 A CN 111758769A CN 202010832194 A CN202010832194 A CN 202010832194A CN 111758769 A CN111758769 A CN 111758769A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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Abstract
The invention belongs to the field of food processing, and relates to a whole durian freezing and fresh-keeping processing method. According to the method, the durian is graded in weight, and pre-cooling and freezing parameters are set according to different weights, so that the cooling effect of each durian is more appropriate, and energy conservation and consumption reduction are realized while the cooling quality is ensured; the breathing function of the durian is gradually slowed down by adopting the step-type strong wind precooling, so that the durian gradually enters the dormant period, the cold damage and the condensation caused by the rapid cooling can be prevented, and meanwhile, the influence on the preservation effect caused by the white frost formed by the breathing function of the durian at low temperature when the liquid nitrogen is frozen is avoided; by adopting indirect liquid nitrogen freezing, the durian can be prevented from being broken due to direct contact with liquid nitrogen, and the temperature of the durian can be quickly reduced by cooling after the liquid nitrogen is vaporized, so that the formation period of ice crystals inside the durian is avoided, cell membranes are kept from being damaged, nutrients are not lost after thawing, and the original flavor, taste and nutritive value of food are kept.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a whole durian freezing and fresh-keeping processing method.
Background
Durian is planted in the south-east Asia such as the Hainan, the Zhanjiang and Thailand, Malaysia, Vietnam and the like in China, and is a tropical fruit with strong seasonality, and people in regions outside the production area are difficult to eat naturally mature fresh durian due to difficulty in long-distance transportation and storage. Durian imported from southeast Asia countries is generally picked before maturity and further ripened after being transported to China, and compared with naturally mature durian, the durian has a great difference in taste and flavor, so that various frozen products processed from durian gradually appear in the market.
Generally, fruits and vegetables are frozen slowly to be cooled below the freezing point, and water outside plant cells forms ice crystals and grows up to puncture plant cell membranes, so that a large amount of plant tissue fluid flows out after thawing, and flavor nutrients are seriously lost. During quick freezing, water inside and outside the cells forms crystal nuclei simultaneously, crystals are small, the number of the crystals is large, the crystals are distributed uniformly, the cell membranes and the cell walls of the products cannot be squeezed, and therefore tissue structure damage after thawing is less. Therefore, the quick-frozen fruits and vegetables are used as novel fruit and vegetable processed products which are rapidly developed in recent years, the sensory quality of the fruits and vegetables such as color, aroma, taste and the like is well maintained, the storage and the transportation are easy, and the good texture, color and flavor can be maintained after the fruits and vegetables are thawed.
The fruit quick-frozen product specified in the national standard GB/T31273-2014 production and management Specification for quick-frozen fruits and vegetables is processed by hot water blanching and cooling, and then using air at-35 ℃ as a quick-freezing medium. The standard is more suitable for smaller fruits such as grapes, waxberries, lemons and the like, the durian cannot be inactivated by hot water, the fruit with thick peel is huge, the temperature of the internal pulp of the durian cannot be reduced to below the freezing point in a short time by an air quick-freezing medium at-35 ℃, a large amount of ice crystals can destroy tissue cells in the quick-frozen durian pulp processed by the method, a large amount of nutrients are lost after thawing, the quick-frozen durian pulp is quickly oxidized and browned in the air, the original flavor is lost, and the effect of freezing and fresh-keeping cannot be achieved.
Because the durian fruits are easy to be frozen and damaged, at present, a proper method capable of freezing and preserving the whole durian fruits is not available, and durian pulp is mostly taken out and respectively frozen, for example, in patent application CN109511729A (a preservation method for durian transportation and a product thereof), but the durian pulp is independently frozen and preserved, the taste is easily influenced after being thawed, and loss of nutrients and flavor can also be caused.
Therefore, it is urgent to find a fresh-keeping processing method of whole durian fruit, which aims at the naturally mature durian fruit, can reduce the loss of nutrient substances in the durian, and simultaneously prolong the storage time of the durian so that the durian can still keep the full flavor and soft and glutinous taste of the mature original fruit after natural thawing.
Disclosure of Invention
In order to solve the technical problems in the prior art, the invention provides a durian whole fruit freezing and fresh-keeping processing method, which comprises the following specific steps:
a whole durian freezing and fresh-keeping processing method comprises the following steps:
(1) selecting and grading durian;
(2) cleaning the graded durian;
(3) carrying out stepped strong wind precooling on the durian treated in the step (2);
(4) carrying out indirect liquid nitrogen freezing on the durian processed in the step (3);
(5) carrying out vacuum packaging on the durian treated in the step (4);
(6) and (5) storing the durian processed in the step (5) in a freezer.
Preferably, the selecting is as follows: manually screening out the cracked durian with insect damage and serious fruit thorn damage, and grading the remaining durian. The durian pulp is protected from insect damage and serious damage, fruit pricks and cracked durian are avoided, and the edible value of the durian pulp is not affected by the insect damage and the impurities.
Preferably, the durian is naturally mature durian, is not ripened after being picked in advance, and has rich flavor and mouthfeel.
Preferably, the classification in step (1) is specifically: the durian is divided into three weight grades of big (more than 3.0kg), middle (1.5 kg-3.0 kg) and small (less than 1.5kg) according to the regulation of NY/T1437-2007 durian, and further, after the durian is divided into three weight grades of big, middle and small, the durian is divided into three specifications of excellent, first-class and second-class according to the appearance of the durian. By grading the durian by weight and setting precooling and freezing parameters according to different weights, the durian with different sizes can be ensured to obtain a better cooling effect, the quality of the durian can be ensured as much as possible, and energy conservation and consumption reduction can be realized.
Preferably, the cleaning in the step (2) is to blow off dead leaves, dust, insect ants and the like on the surface of durian by using a high-pressure dust blowing gun, and the used gas is compressed air. This application uses the high pressure to blow dirt rifle and cleans the durian surface, but liquid cleanness has stopped to take place because of the frozen injury that water invades and causes from durian collision, scotch wound when the liquid nitrogen is frozen, has further promoted the frozen fresh-keeping quality of durian.
Preferably, the stepped strong wind pre-cooling in the step (4) specifically includes: carrying out temperature changing on durian for 250min at 15 ℃ and then for 300min at 0 ℃ in a precooling chamber with the wind speed of 8 m/s; the temperature of the medium fruit is 190 ℃ for 220min, and then the temperature of the medium fruit is 240 ℃ for 270 min; the small fruits are precooled in a step manner at the temperature of 15 ℃ for 180min and then at the temperature of 0 ℃ for 220min and then at the temperature of 240min, so that the internal temperature of the durian is reduced to 4-6 ℃. The breathing function of the durian is gradually slowed down by adopting the stepped strong wind precooling, so that the durian gradually enters the dormant period, the cold damage and the condensation caused by the rapid cooling can be prevented, and meanwhile, the influence on the fresh-keeping effect caused by the fact that white frost is formed under the low temperature due to the breathing function of the durian when liquid nitrogen is frozen is avoided.
Preferably, the indirect liquid nitrogen freezing in the step (4) is as follows: putting the pre-cooled durian into a freezer, introducing liquid nitrogen into the freezer through a spray hole, and reducing the temperature of a freezer chamber after vaporization, wherein the specific freezing parameters are as follows: the freezing parameters of the big fruits are as follows: 90-100min at-110 ℃; the Chinese date precooling parameters are as follows: 60-90min at-110 ℃; the parameters for precooling the small fruits are as follows: 60-75min at-90 ℃. By adopting indirect liquid nitrogen freezing, the durian can be prevented from being broken due to direct contact with liquid nitrogen, and the temperature of the durian can be quickly reduced by cooling after the liquid nitrogen is vaporized, so that the formation period of ice crystals inside the durian is avoided, cell membranes are kept from being damaged, nutrients are not lost after thawing, and the original flavor, taste and nutritive value of food are kept.
Preferably, the vacuum packaging in step (5) is: and (3) wrapping the frozen durian with kraft paper of 0.22mm, and putting the durian into PE composite nylon vacuum packaging bags with proper sizes according to the size of the durian, vacuumizing and sealing. Adopt evacuation behind the kraft paper parcel durian, can prevent effectively that the durian spine from pricking the wrapping bag because of vacuum extrusion and causing the leakage, lead to unable vacuum seal's problem, this operation has guaranteed the vacuum effect simultaneously, can guarantee not growing of bacterium under vacuum environment to the new freshness of durian has been guaranteed.
Preferably, the freezer in the step (6) is a freezer at-18 ℃.
In addition, in order to determine the optimal parameters and step influence, the applicant also makes full research experiments, and now discloses partial experiment contents, which are as follows:
firstly, the influence of precooling wind speed on the invention is as follows:
precooling can reduce the respiration intensity of picked fruits and vegetables, inhibit the release of enzyme activity (optimum temperature is 30 ℃) and ethylene, reduce the physiological metabolism level and reduce physiological diseases. The mature of the durian is that in hot seasons, the external temperature of the durian fruits transported to a processing plant is about 30 ℃, the internal temperature is about 26 ℃, if the temperature is not reduced in time, the fruits crack due to the enhancement of respiration, the value of the sold commodities is lost, and therefore precooling is needed. The high wind speed during precooling can not only reduce the precooling time, but also improve the storage quality after precooling, but the larger the wind speed is, the more the required cost is increased correspondingly; if the wind speed is too low, the precooling time is prolonged, and the temperature in the precooling chamber is uneven, so that the precooling effect is poor.
The test selects durian with fruit type and weight similar to that of large fruit (more than 3kg) as the test object. Precooling temperature is set at 0 ℃, precooling is carried out for 120min at different wind speeds of 0m/s, 2m/s, 4m/s, 6m/s, 8m/s and 10m/s, surface temperature of durian is measured by an electronic temperature gun, and temperature of fruit center is measured by a probe thermometer, and the result is shown in table 1.
TABLE 1 Effect of wind speed on Pre-Cooling Effect
From table 1, it can be known that, at a fixed pre-cooling temperature and pre-cooling time, the temperature drop amplitude of the surface and the center of the durian is proportional to the wind speed. When the wind speed is more than 2m/s, the temperature of the surface and the center is obviously reduced when being compared with the wind speed of 0 m/s; when the wind speed is 8m/s and 10m/s, the temperature difference between the surface and the center is not large, which shows that the influence of the wind speed on the temperature reduction of the durian begins to weaken after the wind speed is increased to 8 m/s. The larger the wind speed of the fan is during precooling, the more obvious the forced convection heat transfer effect is, but the wind speed in the precooling chamber can meet the precooling requirement of durian when the wind speed is 8m/s in consideration of comprehensive precooling effect and energy consumption.
Second, Pre-Cooling temperature Effect on the invention
The most important factor influencing the precooling effect is the temperature, and the proper temperature can effectively reduce the respiratory strength of durian, slow down the water loss rate, inhibit the propagation of pathogenic bacteria and prevent the adverse effects of cracking and the like caused by ethylene. The pre-cooled durian is close to the ice crystal forming temperature, so that ice crystals can be formed inside and outside the cells simultaneously by virtue of the low temperature generated by liquid nitrogen during freezing, and the cells are prevented from being damaged due to nonuniform formation of the ice crystals.
The precooling temperature of a common cold storage is set to be 1-3 ℃, although the temperature of the cold storage reaches a lower set temperature, the temperature difference between the cold storage and the fruit stored in the cold storage is large, the respiration intensity of the fruit is not weakened, and the phenomenon of condensation is caused quickly. Therefore, the stepped cooling is adopted, the pre-cooled material can fully exchange energy with cold air, the cooling efficiency is higher, and the power consumption is lower.
In the test, three fruit types are subjected to stepped strong wind precooling, the fixed wind speed is 8m/s, a precooling test of the storage temperature of 20 ℃ is firstly carried out, the central temperature of the durian is measured by a probe thermometer, when the temperature change is less than 0.2 ℃ within 5min, the temperature and the time are recorded, the storage temperature is respectively reduced to 15 ℃, 10 ℃, 5 ℃ and 0 ℃, and the temperature measurement and the timing work are repeated. The optimal pre-cooling parameters of durian were optimized by the time taken for cooling at different temperature periods, the results are shown in table 2.
TABLE 2 different precooling temperature test results
The experimental results of durian at different precooling temperatures show that: the time for pre-cooling durian fruits with different weights is obviously different, and the heavier fruits need longer time for cooling; when the change of the central temperature of the durian is less than 0.2 ℃, the temperature drop speed is very slow, and the central temperature can only approach the temperature of the storage but cannot be reached.
For reducing the temperature difference influence of storehouse temperature and durian temperature, guarantee cooling efficiency, consequently two stages are set for to the temperature: the first stage was 15 ℃ and the second stage was 0 ℃. The temperature of big fruits tends to be gentle after 220min and 270min at 15 ℃, the temperature of middle fruits tends to be gentle after 195min and 245min at 15 ℃, and the temperature of small fruits tends to be gentle after 180min and 220min at 0 ℃.
In actual production, the weight of durian of the same grade is different, and in order to ensure the precooling effect, the precooling temperature parameter range is determined as follows: the temperature of the large fruits is 220 ℃ plus 240min, and the temperature of the large fruits is 270 ℃ plus 300 min; the temperature of the medium fruit is 200 ℃ and 220min, and the temperature of the medium fruit is 0 ℃ and 240 ℃ and 270 min; the parameters of the small fruits at 15 ℃ and 180 ℃ for 200min and at 0 ℃ and 220 ℃ for 240min are subjected to step-type pre-cooling.
Influence of liquid nitrogen freezing mode on the invention
The temperature of the liquid nitrogen is-196 ℃, and oxidation change can be greatly reduced due to chemical inertia of the liquid nitrogen; whether in liquid or gaseous form, can be brought into intimate contact with all parts of the irregular food product, minimizing heat transfer resistance; the method can ensure that the ice crystals in the food are fine and uniform at an extremely high freezing speed, and the food after thawing has high quality, so the liquid nitrogen is the best choice for quickly freezing the food.
The direct contact method and the indirect contact method can be adopted for freezing the durian, and the direct contact method is to directly put the precooled durian into a liquid nitrogen tank filled with liquid nitrogen, and take out the durian after full contact; the indirect contact method is that pre-cooled durian is put in a closed freezer, liquid nitrogen is introduced into the freezer, and the liquid nitrogen enters the freezer through a jet hole to be directly vaporized, so that the temperature in the freezer is rapidly reduced until the durian is frozen. Experimental design three fruit types of durian are frozen by liquid nitrogen under different contact modes, the freezing time is unified to 30min, the liquid nitrogen dosage and the freezing effect are recorded, and the experimental results are shown in Table 3
TABLE 3 Effect of liquid nitrogen freezing on durian
From the experimental results, although the direct contact freezing speed is high, the durian cracks, and the integrity of the fruit cannot be guaranteed. The indirect contact is relatively long in use, but the fruit integrity is high, and the liquid nitrogen consumption is reduced by at least 35%, so that the indirect contact liquid nitrogen freezing mode is more suitable for durian freezing.
Fourth, the influence of the freezing temperature and time of liquid nitrogen on the invention
When the freezing speed of the liquid nitrogen exceeds a certain limit, the fruit and vegetable system can be subjected to macroscopic and microscopic fracture phenomena caused by thermal stress caused by temperature gradient, such as cracking, fracture, breakage and the like, and the phenomena are called low-temperature fracture phenomena. Therefore, the temperature of the liquid nitrogen during freezing must be controlled, and the time is controlled to ensure the durian freezing effect under the lowest energy consumption. In the experiment, durian is frozen at different freezing temperatures (-50 ℃, -70 ℃, -90 ℃, -110 ℃, -130 ℃, -150 ℃) and times (15min, 30min, 45min, 60min, 75min and 90min), and sensory evaluation is carried out on the frozen effect of the pulp and the thawed quality after cutting durian, wherein the evaluation table is shown in table 4, and the experimental result is shown in table 5.
TABLE 4 sensory evaluation Table
| Rating of evaluation | Evaluation index |
| A | Completely freezing the fruit cores; no or little tissue fluid after natural thawing |
| B | The fruit core is completely frozen; tissue fluid after natural thawing |
| C | The fruit core is not completely frozen; tissue fluid after natural thawing |
TABLE 5 comprehensive evaluation table for influence of liquid nitrogen freezing temperature and time on durian quality
The experimental results show that: when the freezing temperature is higher, the durian fruit core is difficult to freeze completely, and the lower the temperature, the shorter the time. The freezing effect of the big fruit can be better achieved by freezing the big fruit at the temperature of-110 ℃ for more than 90min or at the temperature of-130 ℃ for more than 75min, and as the lower the temperature is, the higher the liquid nitrogen dosage is, the freezing parameters of the big fruit are selected as follows: 90min-100min at-110 ℃; freezing the Chinese nuts at-110 deg.C for 60min or-130 deg.C for 45min to obtain freezing effect, preferably, freezing at-110 deg.C for 60min-90min as freezing parameter of the Chinese nuts; similarly, the parameters for freezing the small fruits are preferably as follows: 60min-75min at-90 ℃.
Influence of packaging material on the invention
Vacuum packaging, also known as reduced pressure packaging, is to completely evacuate the air from the packaging container and seal it, to maintain the bag at a highly reduced pressure, and to remove oxygen, inhibit the growth of microorganisms, and prevent food deterioration. The frozen durian needs to be stored and transported for a long time, and the durian can be stored and transported after being vacuum-packaged, so that various diseases can be effectively reduced.
Because the durian surface is grown and has a large amount of sharp-pointed fruit thorn, does not do the processing and impale the wrapping bag easily, consequently need keep apart fruit thorn and wrapping bag before carrying out vacuum packaging, consider the kraft paper from aspects such as economic suitability and be better selection, the suitable kraft paper of thickness can be fine isolated fruit thorn, protection wrapping bag. In the experiment, the fixed vacuum packaging bag is a 0.2mm PE composite nylon vacuum packaging bag, the durian is packaged by kraft paper with different thicknesses, and then the durian is vacuumized and sealed by a vacuum sealing machine, and the experimental result is shown in table 6.
TABLE 6 influence of Kraft paper thickness on the vacuuming effect
| Kraft paper thickness (mm) | Effect after vacuum pumping |
| 0.13 | Most of kraft paper is punctured and the vacuum packaging bag is broken |
| 0.15 | The kraft paper is partially punctured, and the vacuum packaging bag is not broken |
| 0.18 | The kraft paper is slightly punctured, and the vacuum packaging bag is not broken |
| 0.22 | The kraft paper is not punctured, and the vacuum packaging bag is not damaged |
| 0.25 | The kraft paper is not punctured, and the vacuum packaging bag is not damaged |
According to experimental results, the kraft paper with the thickness of more than 0.22mm can effectively prevent the durian tips from puncturing the vacuum packaging bag, and is beneficial to maintaining the whole vacuum state.
Compared with the prior art, the invention has the technical effects that:
(1) this application screens out the durian that insect pest, fruit thorn damage are serious, the fracture through the manual work. The durian pulp is protected from insect damage and serious damage, fruit pricks and cracked durian are avoided, and the edible value of the durian pulp is not affected by the insect damage and the impurities.
(2) The application can be used for keeping the naturally mature durian fresh, the durian which is not harvested in advance and then is ripened has rich flavor and taste, and the problem that the existing completely ripened durian fruits can only be stored for 1-2 days is solved.
(3) This application is through carrying out the weight classification to the durian, and precooling and freezing parameter are set for according to different weight to make the cooling effect of each durian better, and realize energy saving and consumption reduction when guaranteeing the cooling quality.
(4) This application uses the high pressure to blow dirt rifle and cleans the durian surface, does not use liquid cleanness, has stopped to take place because of the frozen injury that water invades and causes from durian collision, scotch wound when the liquid nitrogen is frozen, has further promoted the frozen fresh-keeping quality of durian.
(5) This application adopts cascaded strong wind precooling to slow down the respiration of durian gradually, makes the durian gradually get into the dormancy period, can prevent cold damage and the dewfall that rapid cooling leads to, has also avoided simultaneously when the liquid nitrogen is frozen, forms white frost because of the respiration of durian low temperature, and influences fresh-keeping effect.
(6) This application adopts indirect liquid nitrogen freezing, can avoid durian and liquid nitrogen direct contact and lead to breaking, and the ultra-low temperature state that the liquid nitrogen after the vaporization kept can make durian's temperature descend fast, avoids inside ice crystal to form the period, keeps the cell membrane not destroyed, and the back nutrient substance that unfreezes does not run off, keeps original flavor, taste and nutritive value of food.
(7) This application adopts evacuation behind the kraft paper parcel durian, can prevent effectively that the durian spine from pricking the wrapping bag because of vacuum extrusion and causing the leakage, leads to unable vacuum seal's problem, and this operation has guaranteed the vacuum effect simultaneously, can guarantee not growing of bacterium under vacuum environment to durian's new freshness has been guaranteed.
Detailed Description
The technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.
Example 1
(1) Selecting and grading durian, grading the durian according to three weight grades of big (more than 3.0kg), medium (1.5 kg-3.0 kg) and small (less than 1.5kg) according to the regulation of NY/T1437-2007 durian, and selecting 1 small fruit with weight of 1 kg;
(2) blowing the dead leaves, dust, insect ants and the like on the surface of the durian by using a high-pressure dust blowing gun after grading and selecting the durian;
(3) carrying out stepped strong wind precooling on the durian treated in the step (2): carrying out stepped precooling on durian in a precooling chamber with the wind speed of 8m/s according to the parameters of firstly 15 ℃ for 180min and then 0 ℃ for 220min, so that the internal temperature of the durian is reduced to 4-6 ℃;
(4) carrying out indirect liquid nitrogen freezing on the durian processed in the step (3), putting the pre-cooled durian into a freezing cabinet, enabling liquid nitrogen to enter the freezing cabinet through a spray hole, and reducing the temperature of a freezing chamber after vaporization, wherein the specific freezing parameters are as follows: 60min at-90 ℃;
(5) wrapping the durian treated in the step (4) with kraft paper of 0.22mm, putting into a PE composite nylon vacuum packaging bag, vacuumizing and sealing;
(6) storing the durian processed in the step (5) in a freezer at-18 ℃, unfreezing after storing for 24 months, wherein no cold damage is generated in the storage process, the durian fruit is complete, and the core is completely frozen; no tissue fluid is obtained after natural thawing.
Example 2
(1) Selecting and grading durian, grading the durian according to three weight grades of big (more than 3.0kg), medium (1.5 kg-3.0 kg) and small (less than 1.5kg) according to the regulation of NY/T1437-2007 durian, and selecting 1 small fruit with weight of 1.4 kg;
(2) blowing the dead leaves, dust, insect ants and the like on the surface of the durian by using a high-pressure dust blowing gun after grading and selecting the durian;
(3) carrying out stepped strong wind precooling on the durian treated in the step (2): carrying out stepped precooling on durian in a precooling chamber with the wind speed of 8m/s according to the parameters of firstly cooling the durian at 15 ℃ for 200min and then cooling the durian at 0 ℃ for 240min to reduce the internal temperature of the durian to 4-6 ℃;
(4) carrying out indirect liquid nitrogen freezing on the durian processed in the step (3), putting the pre-cooled durian into a freezing cabinet, enabling liquid nitrogen to enter the freezing cabinet through a spray hole, and reducing the temperature of a freezing chamber after vaporization, wherein the specific freezing parameters are as follows: 75min at-90 ℃;
(5) wrapping the durian treated in the step (4) with kraft paper of 0.22mm, putting into a PE composite nylon vacuum packaging bag, vacuumizing and sealing;
(6) storing the durian processed in the step (5) in a freezer at-18 ℃, unfreezing after storing for 24 months, wherein no cold damage is generated in the storage process, the durian fruit is complete, and the core is completely frozen; no tissue fluid is obtained after natural thawing.
Example 3
(1) Selecting and grading durian, grading the durian according to three weight grades of big (more than 3.0kg), middle (1.5 kg-3.0 kg) and small (less than 1.5kg) according to the regulation of NY/T1437-2007 durian, and selecting 1 medium fruit with weight of 1.5 kg;
(2) blowing the dead leaves, dust, insect ants and the like on the surface of the durian by using a high-pressure dust blowing gun after grading and selecting the durian;
(3) carrying out stepped strong wind precooling on the durian treated in the step (2): carrying out stepped precooling on durian in a precooling chamber with the wind speed of 8m/s according to the parameters of firstly 15 ℃ for 200min and then 0 ℃ for 240min, so that the internal temperature of the durian is reduced to 4-6 ℃;
(4) carrying out indirect liquid nitrogen freezing on the durian processed in the step (3), putting the pre-cooled durian into a freezing cabinet, enabling liquid nitrogen to enter the freezing cabinet through a spray hole, and reducing the temperature of a freezing chamber after vaporization, wherein the specific freezing parameters are as follows: the Chinese date precooling parameters are as follows: 60min at-110 ℃;
(5) wrapping the durian treated in the step (4) with kraft paper of 0.22mm, putting into a PE composite nylon vacuum packaging bag, vacuumizing and sealing;
(6) storing the durian processed in the step (5) in a freezer at-18 ℃, unfreezing after storing for 24 months, wherein no cold damage is generated in the storage process, the durian fruit is complete, and the core is completely frozen; after natural thawing, there is a small amount of interstitial fluid.
Example 4
(1) Selecting and grading durian, grading the durian according to three weight grades of big (more than 3.0kg), middle (1.5 kg-3.0 kg) and small (less than 1.5kg) according to the regulation of NY/T1437-2007 durian, and selecting 1 medium fruit with weight of 2.5 kg;
(2) blowing the dead leaves, dust, insect ants and the like on the surface of the durian by using a high-pressure dust blowing gun after grading and selecting the durian;
(3) carrying out stepped strong wind precooling on the durian treated in the step (2): carrying out stepped precooling on durian in a precooling chamber with the wind speed of 8m/s according to the parameters of firstly 15 ℃ for 210min and then 0 ℃ for 260min, so that the internal temperature of the durian is reduced to 4-6 ℃;
(4) carrying out indirect liquid nitrogen freezing on the durian processed in the step (3), putting the pre-cooled durian into a freezing cabinet, enabling liquid nitrogen to enter the freezing cabinet through a spray hole, and reducing the temperature of a freezing chamber after vaporization, wherein the specific freezing parameters are as follows: the Chinese date precooling parameters are as follows: 80min at-110 ℃;
(5) wrapping the durian treated in the step (4) with kraft paper of 0.22mm, putting into a PE composite nylon vacuum packaging bag, vacuumizing and sealing;
(6) storing the durian processed in the step (5) in a freezer at-18 ℃, unfreezing after storing for 24 months, wherein no cold damage is generated in the storage process, the durian fruit is complete, and the core is completely frozen; no tissue fluid is obtained after natural thawing.
Example 5
(1) Selecting and grading durian, grading the durian according to three weight grades of big (more than 3.0kg), medium (1.5 kg-3.0 kg) and small (less than 1.5kg) according to the regulation of NY/T1437-2007 durian, and selecting 1 medium fruit with weight of 3 kg;
(2) blowing the dead leaves, dust, insect ants and the like on the surface of the durian by using a high-pressure dust blowing gun after grading and selecting the durian;
(3) carrying out stepped strong wind precooling on the durian treated in the step (2): carrying out stepped precooling on durian in a precooling chamber with the wind speed of 8m/s according to the parameters of firstly 15 ℃ for 220min and then 0 ℃ for 270min, so that the internal temperature of the durian is reduced to 4-6 ℃;
(4) carrying out indirect liquid nitrogen freezing on the durian processed in the step (3), putting the pre-cooled durian into a freezing cabinet, enabling liquid nitrogen to enter the freezing cabinet through a spray hole, and reducing the temperature of a freezing chamber after vaporization, wherein the specific freezing parameters are as follows: the Chinese date precooling parameters are as follows: 90min at-110 ℃;
(5) wrapping the durian treated in the step (4) with kraft paper of 0.22mm, putting into a PE composite nylon vacuum packaging bag, vacuumizing and sealing;
(6) storing the durian processed in the step (5) in a freezer at-18 ℃, unfreezing after storing for 24 months, wherein no cold damage is generated in the storage process, the durian fruit is complete, and the core is completely frozen; after natural thawing, there is a small amount of interstitial fluid.
Example 6
(1) Selecting and grading durian, grading the durian according to three weight grades of big (more than 3.0kg), medium (1.5 kg-3.0 kg) and small (less than 1.5kg) according to the regulation of NY/T1437-2007 durian, and selecting 1 big fruit with weight of 3.1 kg;
(2) blowing the dead leaves, dust, insect ants and the like on the surface of the durian by using a high-pressure dust blowing gun after grading and selecting the durian;
(3) carrying out stepped strong wind precooling on the durian treated in the step (2): carrying out stepped precooling on durian in a precooling chamber with the wind speed of 8m/s according to the parameters of firstly 15 ℃ for 220min and then 0 ℃ for 270min, so that the internal temperature of the durian is reduced to 4-6 ℃;
(4) carrying out indirect liquid nitrogen freezing on the durian processed in the step (3), putting the pre-cooled durian into a freezing cabinet, enabling liquid nitrogen to enter the freezing cabinet through a spray hole, and reducing the temperature of a freezing chamber after vaporization, wherein the specific freezing parameters are as follows: the freezing parameters of the big fruits are as follows: 90min at-110 ℃;
(5) wrapping the durian treated in the step (4) with kraft paper of 0.22mm, putting into a PE composite nylon vacuum packaging bag, vacuumizing and sealing;
(6) storing the durian processed in the step (5) in a freezer at-18 ℃, unfreezing after storing for 24 months, wherein no cold damage is generated in the storage process, the durian fruit is complete, and the core is completely frozen; no tissue fluid is obtained after natural thawing.
Example 7
(1) Selecting and grading durian, grading the durian according to three weight grades of big (more than 3.0kg), medium (1.5 kg-3.0 kg) and small (less than 1.5kg) according to the regulation of NY/T1437-2007 durian, and selecting 1 big fruit with weight of 3.5 kg;
(2) blowing the dead leaves, dust, insect ants and the like on the surface of the durian by using a high-pressure dust blowing gun after grading and selecting the durian;
(3) carrying out stepped strong wind precooling on the durian treated in the step (2): carrying out stepped precooling on durian in a precooling chamber with the wind speed of 8m/s according to the parameters of firstly 15 ℃ for 250min and then 0 ℃ for 300min, so that the internal temperature of the durian is reduced to 4-6 ℃;
(4) carrying out indirect liquid nitrogen freezing on the durian processed in the step (3), putting the pre-cooled durian into a freezing cabinet, enabling liquid nitrogen to enter the freezing cabinet through a spray hole, and reducing the temperature of a freezing chamber after vaporization, wherein the specific freezing parameters are as follows: the freezing parameters of the big fruits are as follows: 100min at-110 ℃;
(5) wrapping the durian treated in the step (4) with kraft paper of 0.22mm, putting into a PE composite nylon vacuum packaging bag, vacuumizing and sealing;
(6) storing the durian processed in the step (5) in a freezer at-18 ℃, unfreezing after storing for 24 months, wherein no cold damage is generated in the storage process, the durian fruit is complete, and the core is completely frozen; no tissue fluid is obtained after natural thawing.
Comparative example 1
The procedure is as described in the examples of the patent application (CN 109511729A).
Comparative example 2
(1) Selecting and grading durian, grading the durian according to three weight grades of big (more than 3.0kg), medium (1.5 kg-3.0 kg) and small (less than 1.5kg) according to the regulation of NY/T1437-2007 durian, and selecting 1 medium fruit with weight of 3 kg;
(2) blowing the dead leaves, dust, insect ants and the like on the surface of the durian by using a high-pressure dust blowing gun after grading and selecting the durian;
(3) and (3) storing the durian processed in the step (2) in a freezer at the temperature of-18 ℃, and recording the preservation time.
Comparative example 3
(1) Selecting and grading durian, grading the durian according to three weight grades of big (more than 3.0kg), medium (1.5 kg-3.0 kg) and small (less than 1.5kg) according to the regulation of NY/T1437-2007 durian, and selecting 1 medium fruit with weight of 3 kg;
(2) blowing the dead leaves, dust, insect ants and the like on the surface of the durian by using a high-pressure dust blowing gun after grading and selecting the durian;
(3) and (3) storing the durian treated in the step (2) in a refrigerator at 10 ℃, and recording the preservation time.
Comparative example 4
(1) Selecting and grading durian, grading the durian according to three weight grades of big (more than 3.0kg), medium (1.5 kg-3.0 kg) and small (less than 1.5kg) according to the regulation of NY/T1437-2007 durian, and selecting 1 medium fruit with weight of 3 kg;
(2) blowing the dead leaves, dust, insect ants and the like on the surface of the durian by using a high-pressure dust blowing gun after grading and selecting the durian;
(3) and (3) storing the durian treated in the step (2) in a 15 ℃ refrigeration house, and recording the preservation time.
Comparative example 5
(1) Selecting and grading durian, grading the durian according to three weight grades of big (more than 3.0kg), medium (1.5 kg-3.0 kg) and small (less than 1.5kg) according to the regulation of NY/T1437-2007 durian, and selecting 1 medium fruit with weight of 3 kg;
(2) blowing the dead leaves, dust, insect ants and the like on the surface of the durian by using a high-pressure dust blowing gun after grading and selecting the durian;
(3) pre-cooling the durian treated in the step (2) in an environment of 0 ℃ so that the internal temperature of the durian is reduced to 4-6 ℃, then placing the durian into a refrigeration house of-18 ℃ for storage, and recording the preservation time.
The preservation results of examples 1-6 and comparative examples 1-4 were compared as follows:
from the above, the technical scheme of the invention for preserving the whole durian fruit by stepped forced air precooling and indirect freezing can reduce the loss of nutrient substances in the durian, prolong the storage time of the durian, and ensure that the durian still keeps the full-bodied flavor and soft glutinous taste of the mature original fruit after natural thawing without breaking the shell and influencing the pulp taste and flavor.
Finally, it should be noted that the above embodiments are merely representative examples of the present invention. Obviously, the technical solution of the present invention is not limited to the above-described embodiments, and many variations are possible. All modifications which can be derived or suggested by a person skilled in the art from the disclosure of the present invention are to be considered within the scope of the invention.
Claims (8)
1. A whole durian freezing and fresh-keeping processing method is characterized by comprising the following steps:
(1) selecting and grading durian;
(2) cleaning the graded durian;
(3) carrying out stepped strong wind precooling on the durian treated in the step (2);
(4) carrying out indirect liquid nitrogen freezing on the durian processed in the step (3);
(5) carrying out vacuum packaging on the durian treated in the step (4);
(6) and (5) storing the durian processed in the step (5) in a freezer.
2. The whole durian frozen fresh-keeping processing method according to claim 1, wherein the selecting is as follows: manually screening out the cracked durian with insect damage and serious fruit thorn damage, and grading the remaining durian.
3. The whole durian frozen fresh-keeping processing method according to claim 1 or 2, wherein the grading of the step (1) is specifically as follows: the durian is divided into three weight grades of big (more than 3.0kg), middle (1.5 kg-3.0 kg) and small (less than 1.5kg) according to the regulation of NY/T1437-2007 durian, and then divided into three specifications of excellent grade, first grade and second grade according to the appearance of the durian.
4. The whole durian freezing and fresh-keeping processing method as claimed in claim 1, wherein the cleaning in step (2) is carried out by blowing off dead leaves, dust, insects and ants on the surface of durian with a high pressure dust blowing gun.
5. The whole durian frozen fresh-keeping processing method according to claim 1, wherein the step-like forced air precooling of step (4) is specifically: carrying out temperature changing on durian for 250min at 15 ℃ and then for 300min at 0 ℃ in a precooling chamber with the wind speed of 8 m/s; the temperature of the medium fruit is 190 ℃ for 220min, and then the temperature of the medium fruit is 240 ℃ for 270 min; the small fruits are precooled in a step manner at the temperature of 15 ℃ for 180min and then at the temperature of 0 ℃ for 220min and then at the temperature of 240min, so that the internal temperature of the durian is reduced to 4-6 ℃.
6. The whole durian fruit freezing and fresh-keeping processing method according to claim 1, wherein the indirect liquid nitrogen freezing in step (4) is performed, wherein the fruit freezing parameters are as follows: 90-100min at-110 ℃; the Chinese date precooling parameters are as follows: 60-90min at-110 ℃; the parameters for precooling the small fruits are as follows: 60-75min at-90 ℃.
7. The whole durian frozen fresh-keeping processing method according to claim 1, wherein the vacuum packaging in step (5) is specifically: and (3) wrapping the frozen durian with kraft paper of 0.22mm, and putting the durian into PE composite nylon vacuum packaging bags with proper sizes according to the size of the durian, vacuumizing and sealing.
8. The whole durian freezing and fresh-keeping processing method according to claim 1, wherein the freezer in the step (6) is a freezer at-18 ℃.
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