CN111869844A - Preparation method of fruit freeze-dried slices - Google Patents
Preparation method of fruit freeze-dried slices Download PDFInfo
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- CN111869844A CN111869844A CN202010839928.4A CN202010839928A CN111869844A CN 111869844 A CN111869844 A CN 111869844A CN 202010839928 A CN202010839928 A CN 202010839928A CN 111869844 A CN111869844 A CN 111869844A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 137
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000007710 freezing Methods 0.000 claims abstract description 63
- 230000008014 freezing Effects 0.000 claims abstract description 63
- 238000001035 drying Methods 0.000 claims abstract description 54
- 238000001816 cooling Methods 0.000 claims abstract description 33
- 238000011282 treatment Methods 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000003892 spreading Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000005507 spraying Methods 0.000 claims description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000005057 refrigeration Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- VTAJIXDZFCRWBR-UHFFFAOYSA-N Licoricesaponin B2 Natural products C1C(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2)C(O)=O)C)(C)CC2)(C)C2C(C)(C)CC1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O VTAJIXDZFCRWBR-UHFFFAOYSA-N 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 239000013078 crystal Substances 0.000 claims description 5
- 239000000645 desinfectant Substances 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 claims description 5
- 229960004949 glycyrrhizic acid Drugs 0.000 claims description 5
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 claims description 5
- 239000001685 glycyrrhizic acid Substances 0.000 claims description 5
- 235000019410 glycyrrhizin Nutrition 0.000 claims description 5
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000011261 inert gas Substances 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- -1 polyhexamethylene guanidine Polymers 0.000 claims description 5
- 238000002203 pretreatment Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000011869 dried fruits Nutrition 0.000 abstract description 16
- 238000005265 energy consumption Methods 0.000 abstract description 5
- 238000004108 freeze drying Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000021022 fresh fruits Nutrition 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000005065 mining Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
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
- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Abstract
The invention discloses a preparation method of a fruit freeze-dried tablet, which comprises the following steps: s1: pretreating tropical fruits, spreading the tropical fruits flatly, uniformly distributing the tropical fruits on a material tray, putting the tropical fruits into a quick freezing machine, and quickly freezing at-38 to-42 ℃ for 40 to 50 min; s2: storing the fruits processed in the S1 in a freezing chamber, wherein the temperature of the freezing chamber is set to be-16 to-20 ℃, when the fruits need to be processed, taking the fruits out of the freezing chamber, slicing the fruits in a low-temperature environment, wherein the low temperature is set to be-5 to-7 ℃, and further processing the sliced fruits; s3: and (5) carrying out vacuum freeze drying on the fruit sliced in the step S2, and cooling to obtain the fruit freeze-dried slices. The preparation method of the fruit freeze-dried slices adopts cooling treatment in advance in freezing treatment to reduce the energy consumption of a refrigerator, and adopts low-temperature drying to reduce the energy consumption in drying; the freeze drying can discharge a large amount of water in the fruit, the volume of the dried fruit is unchanged, and the interior of the dried fruit is porous and loose.
Description
Technical Field
The invention relates to the technical field of dry slice preparation, in particular to a preparation method of a fruit freeze-dried slice.
Background
The dried fruit is a popular snack in recent years, on one hand, the dried fruit is convenient to use, and on the other hand, compared with the traditional candy and snack, the dried fruit has higher nutritional value and is particularly suitable for quickly supplementing nutrition after work of office workers. The main component lost after the dried fruits are prepared into the dried fruits is water, but other nutrients are concentrated, such as sugar, vitamins, potassium, iron, calcium and other mineral substances and dietary fibers, and compared with fresh fruits with the same quality, the dried fruits have denser nutrient content, higher sugar content and higher energy. Meanwhile, for workers in outdoor travel expeditions and special environments (such as navigation, industrial and mining), the dried fruits become a non-preferred choice due to the problems of high labor intensity, difficulty in carrying fresh fruits and the like; meanwhile, the sugar content is high, and the taste is sweet and becomes one of common snacks for children.
The main steps of making dried fruits are removing water, and the current method for removing water from dried fruits comprises the following steps: natural drying and drying by a dryer, wherein the natural drying takes too long time and is difficult to realize industrial large-scale production, and meanwhile, some fruits are difficult to remove water by adopting the mode. The drying box is high in drying speed but uneven in drying, the outer surfaces of fruits are dried, the interior of the fruits still has high water content, the storage time is short, and if no preservative is added, the interior of the fruits is easy to rot, but the preservative is added, so that the food safety of the dried fruits is seriously damaged; and simultaneously drying the dried fruits. On the other hand, drying in a dryer is carried out at a higher temperature, resulting in a reduced volume, a hardened texture, a loss of volatile components, and denaturation of heat-sensitive substances such as proteins and vitamins, which all lead to a reduction in the nutritional content of the dried fruit.
Disclosure of Invention
The invention provides a preparation method of a fruit freeze-dried tablet, which aims to solve the problems in the background technology.
The invention provides a preparation method of a fruit freeze-dried tablet, which comprises the following steps:
s1: pretreating tropical fruits, spreading the tropical fruits flatly, uniformly distributing the tropical fruits on a material tray, putting the tropical fruits into a quick freezing machine, and quickly freezing at-38 to-42 ℃ for 40 to 50 min;
s2: storing the fruits processed in the S1 in a freezing chamber, wherein the temperature of the freezing chamber is set to be-16 to-20 ℃, when the fruits need to be processed, taking the fruits out of the freezing chamber, slicing the fruits in a low-temperature environment, wherein the low temperature is set to be-5 to-7 ℃, and further processing the sliced fruits;
s3: and (5) carrying out vacuum freeze drying on the fruit sliced in the step S2, and cooling to obtain the fruit freeze-dried slices.
Preferably, the vacuum freeze drying is to control the average thickness of the sliced fruits to be 3-5 mm, put the fruit slices into vacuum freezing equipment for freezing, and send the frozen fruit slices into drying equipment for drying.
Preferably, the freezing step comprises:
a1: primary freezing: placing the fruit slices in vacuum refrigeration equipment, setting a cooling parameter at a rate of 0.3-0.5 ℃/min, starting cooling from room temperature, freezing for 1-1.5 h at an end temperature of-35-40 ℃;
a2: secondary freezing: and cooling the vacuum refrigeration equipment to-50 to-60 ℃, setting the cooling parameter to be 0.3 to 0.5 ℃/min, setting the end point temperature to be-75 ℃, and maintaining for 2 to 4 hours.
Preferably, the step of drying comprises:
b1: unfreezing: the frozen fruit slices are conveyed into drying equipment for unfreezing, the pressure of a drying chamber is set to be 15-20 kpa, the temperature is set to be 10-13 ℃, heating is carried out for 10-18 hours, and drying is carried out after ice crystals in the fruit slices completely disappear;
b2: and (3) setting the pressure of the drying equipment to be 35-90 kpa, setting the temperature to be 40-48 ℃, setting the drying time to be 22-24 h, and finishing drying after bound water in the fruit chips is lost.
Preferably, the fruit pretreatment method comprises the following steps:
step one, disinfection treatment: spraying fruits by adding 0.05-0.1% of glycyrrhizic acid into a polyhexamethylene guanidine disinfectant;
step three, color protection treatment: soaking the fruits subjected to the second step in a mixed solution of 0.05-0.5% of citric acid and 0.1-0.2% of ascorbic acid for 5-8 min;
fourthly, cleaning treatment: after color protection treatment, spraying and cleaning by using distilled water for 80-160 s;
fifthly, fresh-keeping treatment: and (5) adopting inert gas for spraying and cooling treatment.
Preferably, the cooling method in S3 is: and naturally cooling the fruit slices at room temperature.
The preparation method of the fruit freeze-dried tablet provided by the invention has the beneficial effects that: tropical fruits are adopted as raw materials, are rich in nutrition, are rich in protein, fat and various vitamins, do not damage fruit components, and are safer and healthier; the color is bright without loss, and the color difference with fresh fruits is not obvious; the energy consumption is reduced without adding additives such as preservatives and pigments, on one hand, the energy consumption of a refrigerator is reduced by adopting temperature reduction treatment in advance in the freezing treatment, and the freezing time is reduced, on the other hand, the energy consumption is reduced by adopting lower drying temperature in the drying treatment; the freeze drying can discharge a large amount of water in the fruit, the volume of the dried fruit is unchanged, and the interior of the dried fruit is porous and loose.
Detailed Description
The invention is further illustrated by the following examples.
Example 1
The invention provides a preparation method of a fruit freeze-dried tablet, which comprises the following steps:
s1: pretreating tropical fruit, spreading, uniformly distributing on material tray, and quick freezing at-38 deg.C for 40 min;
the fruit pretreatment method comprises the following steps:
step one, disinfection treatment: spraying fruits by adding 0.05% of glycyrrhizic acid into the polyhexamethylene guanidine disinfectant;
step three, color protection treatment: soaking the fruits in the mixed solution of 0.05 percent of citric acid and 0.1 percent of ascorbic acid for 5min after the second step;
fourthly, cleaning treatment: after color protection treatment, spraying distilled water for cleaning for 80 s;
fifthly, fresh-keeping treatment: adopting inert gas to spray and cool
S2: storing the fruits processed in the step S1 in a freezing chamber, wherein the temperature of the freezing chamber is set to be-16 ℃, when the fruits need to be processed, taking the fruits out of the freezing chamber, slicing the fruits in a low-temperature environment, wherein the low temperature is set to be-5 ℃, and further processing the sliced fruits;
vacuum freeze drying, i.e. controlling the average thickness of the sliced fruit at 3mm, putting the fruit slices into vacuum freezing equipment for freezing, and sending the frozen fruit slices into drying equipment for drying.
The freezing step comprises:
a1: primary freezing: placing the fruit slices in vacuum freezing equipment, setting the cooling parameter at a rate of 0.3 ℃/min, starting cooling from room temperature, and freezing for 1h at an end temperature of-35 ℃;
a2: secondary freezing: the temperature of the vacuum refrigeration equipment is reduced to minus 50 ℃, the temperature reduction parameter is set to be 0.3 ℃/min, the end point temperature is set to be minus 75 ℃, and the temperature is maintained for 2 hours.
The drying step comprises:
b1: unfreezing: the frozen fruit slices are conveyed into drying equipment for unfreezing, the pressure of a drying chamber is set to be 15kpa, the temperature is set to be 10 ℃, heating is carried out for 10 hours, and drying is carried out after ice crystals in the fruit slices completely disappear;
b2: and (4) drying under the pressure of 35kpa and at the temperature of 40 ℃ for 22h, and finishing drying after bound water in the fruit chips is lost.
S3: and (3) carrying out vacuum freeze drying on the fruit sliced in the S2, and cooling to obtain the fruit freeze-dried slices, wherein the cooling method comprises the following steps: and naturally cooling the fruit slices at room temperature.
Example 2
The invention provides a preparation method of a fruit freeze-dried tablet, which comprises the following steps:
s1: pretreating tropical fruit, spreading, uniformly distributing on material tray, and quick freezing at-40 deg.C for 45 min;
the fruit pretreatment method comprises the following steps:
step one, disinfection treatment: spraying fruits by adding 0.075% of glycyrrhizic acid into polyhexamethylene guanidine disinfectant;
step three, color protection treatment: soaking the fruits in the mixed solution of 0.3 percent of citric acid and 0.15 percent of ascorbic acid for 7 min;
fourthly, cleaning treatment: after color protection treatment, spraying distilled water for cleaning for 120 s;
fifthly, fresh-keeping treatment: adopting inert gas to spray and cool
S2: storing the fruits processed in the step S1 in a freezing chamber, wherein the temperature of the freezing chamber is set to be 18 ℃ below zero, taking the fruits out of the freezing chamber when the fruits need to be processed, slicing the fruits in a low-temperature environment, wherein the low temperature is set to be 6 ℃ below zero, and further processing the sliced fruits;
vacuum freeze drying, i.e. controlling the average thickness of the sliced fruit at 4mm, putting the fruit slices into vacuum freezing equipment for freezing, and sending the frozen fruit slices into drying equipment for drying.
The freezing step comprises:
a1: primary freezing: placing the fruit slices in vacuum freezing equipment, setting the cooling parameter at a rate of 0.4 ℃/min, starting cooling from room temperature, and freezing for 1.3h at an end temperature of-38 ℃;
a2: secondary freezing: the temperature of the vacuum refrigeration equipment is reduced to-55 ℃, the temperature reduction parameter is set to be 0.4 ℃/min, the end point temperature is set to be-75 ℃, and the temperature is maintained for 3 hours.
The drying step comprises:
b1: unfreezing: conveying the frozen fruit slices into drying equipment for unfreezing, setting the pressure of a drying chamber to be 18pa, setting the temperature to be 12 ℃, heating for 14h, and drying after ice crystals in the fruit slices completely disappear;
b2: and (4) drying under the pressure of 60kpa and at the temperature of 44 ℃ for 23 hours, and finishing drying after bound water in the fruit chips is lost.
S3: and (3) carrying out vacuum freeze drying on the fruit sliced in the S2, and cooling to obtain the fruit freeze-dried slices, wherein the cooling method comprises the following steps: and naturally cooling the fruit slices at room temperature.
Example 3
The invention provides a preparation method of a fruit freeze-dried tablet, which comprises the following steps:
s1: pretreating tropical fruit, spreading, uniformly distributing on material tray, and quick freezing at-42 deg.C for 50 min;
the fruit pretreatment method comprises the following steps:
step one, disinfection treatment: spraying fruits by adding 0.1% glycyrrhizic acid into polyhexamethylene guanidine disinfectant;
step three, color protection treatment: soaking the fruits in the mixed solution of 0.5 percent of citric acid and 0.2 percent of ascorbic acid for 8 min;
fourthly, cleaning treatment: after color protection treatment, spraying distilled water for cleaning for 160 s;
fifthly, fresh-keeping treatment: adopting inert gas to spray and cool
S2: storing the fruits processed in the step S1 in a freezing chamber, wherein the temperature of the freezing chamber is set to be-20 ℃, when the fruits need to be processed, taking the fruits out of the freezing chamber, slicing the fruits in a low-temperature environment, wherein the low temperature is set to be-7 ℃, and further processing the sliced fruits;
vacuum freeze drying, i.e. controlling the average thickness of the sliced fruit at 5mm, putting the fruit slices into vacuum freezing equipment for freezing, and sending the frozen fruit slices into drying equipment for drying.
The freezing step comprises:
a1: primary freezing: placing the fruit slices in vacuum freezing equipment, setting the cooling parameter at a rate of 0.5 ℃/min, starting cooling from room temperature, and freezing for 1.5h at an end temperature of-40 ℃;
a2: secondary freezing: the temperature of the vacuum refrigeration equipment is reduced to minus 60 ℃, the temperature reduction parameter is set to be 0.5 ℃/min, the end point temperature is set to be minus 75 ℃, and the temperature is maintained for 4 hours.
The drying step comprises:
b1: unfreezing: conveying the frozen fruit slices into drying equipment for unfreezing, setting the pressure of a drying chamber to be 20kpa, setting the temperature to be 13 ℃, heating for 18 hours, and drying after ice crystals in the fruit slices completely disappear;
b2: and (4) drying under the pressure of 90kpa and at the temperature of 48 ℃ for 24 hours, and finishing drying after bound water in the fruit chips is lost.
S3: and (3) carrying out vacuum freeze drying on the fruit sliced in the S2, and cooling to obtain the fruit freeze-dried slices, wherein the cooling method comprises the following steps: and naturally cooling the fruit slices at room temperature.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. The preparation method of the fruit freeze-dried slices is characterized by comprising the following steps:
s1: pretreating tropical fruits, spreading the tropical fruits flatly, uniformly distributing the tropical fruits on a material tray, putting the tropical fruits into a quick freezing machine, and quickly freezing at-38 to-42 ℃ for 40 to 50 min;
s2: storing the fruits processed in the S1 in a freezing chamber, wherein the temperature of the freezing chamber is set to be-16 to-20 ℃, when the fruits need to be processed, taking the fruits out of the freezing chamber, slicing the fruits in a low-temperature environment, wherein the low temperature is set to be-5 to-7 ℃, and further processing the sliced fruits;
s3: and (5) carrying out vacuum freeze drying on the fruit sliced in the step S2, and cooling to obtain the fruit freeze-dried slices.
2. The method of claim 1, wherein the freeze-dried fruit slice comprises: and (3) performing vacuum freeze drying, namely controlling the average thickness of the sliced fruits to be 3-5 mm, putting the sliced fruits into vacuum freezing equipment for freezing, and conveying the frozen fruit slices into drying equipment for drying.
3. The method of claim 2, wherein the freeze-dried fruit slice comprises: the freezing step comprises:
a1: primary freezing: placing the fruit slices in vacuum refrigeration equipment, setting a cooling parameter at a rate of 0.3-0.5 ℃/min, starting cooling from room temperature, freezing for 1-1.5 h at an end temperature of-35-40 ℃;
a2: secondary freezing: and cooling the vacuum refrigeration equipment to-50 to-60 ℃, setting the cooling parameter to be 0.3 to 0.5 ℃/min, setting the end point temperature to be-75 ℃, and maintaining for 2 to 4 hours.
4. The method of claim 2, wherein the freeze-dried fruit slice comprises: the step of drying comprises:
b1: unfreezing: the frozen fruit slices are conveyed into drying equipment for unfreezing, the pressure of a drying chamber is set to be 15-20 kpa, the temperature is set to be 10-13 ℃, heating is carried out for 10-18 hours, and drying is carried out after ice crystals in the fruit slices completely disappear;
b2: and (3) setting the pressure of the drying equipment to be 35-90 kpa, setting the temperature to be 40-48 ℃, setting the drying time to be 22-24 h, and finishing drying after bound water in the fruit chips is lost.
5. The method of claim 1, wherein the freeze-dried fruit slice comprises: the fruit pretreatment method comprises the following steps:
step one, disinfection treatment: spraying fruits by adding 0.05-0.1% of glycyrrhizic acid into a polyhexamethylene guanidine disinfectant;
step three, color protection treatment: soaking the fruits subjected to the second step in a mixed solution of 0.05-0.5% of citric acid and 0.1-0.2% of ascorbic acid for 5-8 min;
fourthly, cleaning treatment: after color protection treatment, spraying and cleaning by using distilled water for 80-160 s;
fifthly, fresh-keeping treatment: and (5) adopting inert gas for spraying and cooling treatment.
6. The method of claim 1, wherein the freeze-dried fruit slice comprises: the cooling method in S3 comprises the following steps: and naturally cooling the fruit slices at room temperature.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010839928.4A CN111869844A (en) | 2020-08-19 | 2020-08-19 | Preparation method of fruit freeze-dried slices |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010839928.4A CN111869844A (en) | 2020-08-19 | 2020-08-19 | Preparation method of fruit freeze-dried slices |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113892542A (en) * | 2021-10-26 | 2022-01-07 | 四川华通柠檬有限公司 | Quick-frozen lemon slices and processing method thereof |
Citations (4)
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113892542A (en) * | 2021-10-26 | 2022-01-07 | 四川华通柠檬有限公司 | Quick-frozen lemon slices and processing method thereof |
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