CN112385805A - Fruit and vegetable powder quality-dividing processing technology and system with energy gradient utilization function - Google Patents

Fruit and vegetable powder quality-dividing processing technology and system with energy gradient utilization function Download PDF

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CN112385805A
CN112385805A CN202011310984.5A CN202011310984A CN112385805A CN 112385805 A CN112385805 A CN 112385805A CN 202011310984 A CN202011310984 A CN 202011310984A CN 112385805 A CN112385805 A CN 112385805A
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drying
fruit
freeze
vegetable powder
processing technology
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苏伟光
李胜
崔波
高丽营
王力
周厚阔
郅慧
国明凯
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Qilu University of Technology
Energy Research Institute of Shandong Academy of Sciences
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Qilu University of Technology
Energy Research Institute of Shandong Academy of Sciences
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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
    • 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
    • A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • 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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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention relates to a fruit and vegetable powder quality-grading processing technology with energy gradient utilization, and belongs to the technical field of fruit and vegetable powder processing. The invention relates to a fruit and vegetable powder quality-grading processing technology integrating low-temperature crushing, freeze concentration, freeze spray granulation, freeze drying and hot air drying; meanwhile, the heat generated by the freeze drying condenser is connected with the heat required by hot air drying through a heat pump, so that the energy gradient utilization is realized. The invention combines the spray freezing granulation, the normal pressure fluidized bed air freezing and drying technology and the high-efficiency wet superfine crushing and energy-saving freezing and concentrating technology for combined research, firstly provides a new high-quality fruit and vegetable powder quality-grading processing technology, and saves energy by 30-60% through energy gradient utilization.

Description

Fruit and vegetable powder quality-dividing processing technology and system with energy gradient utilization function
Technical Field
The invention belongs to the technical field of fruit and vegetable processing, and particularly relates to a fruit and vegetable powder quality-grading processing technology and system based on energy gradient utilization.
Background
The information in this background section is only for enhancement of understanding of the general background of the invention and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art that is already known to a person of ordinary skill in the art.
With the continuous and high-speed development of national economy in China, advanced processing technologies are continuously developed and applied in the deep processing of high-activity biological products, high-value-added food and agricultural and sideline products, and more high-biological-activity and heat-sensitive products put forward more strict requirements on the preparation technology of powder finished products, such as baby supplementary food, functional foods for the elderly, natural food additives and the like. In recent years, vacuum freeze drying technology has been rapidly developed, freeze drying can maintain the functional structure, components and biological activity of the product to the maximum extent, but the equipment is expensive, the operation cost is high, and in the process of drying and analysis, local over-temperature can be generated to cause quality degradation and the like, so that the large-scale popularization and application of the traditional freeze drying are limited, and therefore, improvement on the traditional freeze drying technology and development of a novel freeze drying technology are urgently needed.
The freezing processing of the fruits and vegetables is one of four major varieties in the frozen food industry, the processed fruit and vegetable raw materials are frozen in a quick freezing mode and stored at the low temperature of minus 20 ℃ to minus 18 ℃ for standby application, and the original flavor and the nutrient components of the fruits and vegetables can be furthest stored. With the rapid development of fruit and vegetable processing, drying is more concerned by people as an indispensable link in fruit and vegetable processing, wherein vacuum freeze drying is a main drying means for drying fruits and vegetables, and has the advantages of keeping the appearance and shape of fresh food and original color, fragrance, taste and various nutritional ingredients. However, the inventor believes that the vacuum freeze drying has the problems of incapability of continuous production, long drying time, large equipment investment, high energy consumption, uneven product quality and the like.
Disclosure of Invention
Aiming at the technical problems, the invention provides a fruit and vegetable powder quality-grading processing technology with energy gradient utilization, which aims to overcome the defects in the current vacuum freeze drying process, integrate the key technologies of low-temperature superfine crushing pretreatment, freeze concentration technology, freeze spray granulation and normal-pressure quick freeze drying of fruits and vegetables, develop the quality-grading processing technology of high-quality fruit and vegetable powder and the technical research of energy gradient utilization. The water-soluble components and the solid matters are separated by a pretreatment technology, most of free moisture in the water-soluble components is removed by freezing concentration at low temperature, then high-quality fruit and vegetable powder is prepared by freezing granulation and low-temperature sublimation dehydration, and the non-thermosensitive solid matter components are dehydrated by thermal drying.
Based on the technical effects, the invention provides the following technical scheme:
the invention mainly provides a fruit and vegetable powder quality-grading processing technology with energy gradient utilization, which comprises the following steps: crushing the fruit and vegetable raw materials at low temperature, filtering to obtain slurry and solid matters respectively, thermally drying the solid matters to obtain fruit and vegetable fibers, and freeze-drying the slurry to obtain the fruit and vegetable powder.
The processing technology adopts a full low-temperature processing process, and adopts the pretreatment technical researches of low-temperature fruit and vegetable crushing, solid-liquid separation, freezing concentration and the like; the freeze-drying technology is used for preparing powder, and the spray-freezing operation process and the normal-pressure quick freeze-drying technology are adopted to overcome the defects that the vacuum freeze-drying has high energy consumption and can not work continuously. In addition, the invention also carries out the energy cascade utilization technology in the processing process, and recycles the heat of the condenser in the low-temperature processing process as a partial heat source for drying hot air.
The beneficial effects of one or more technical schemes are as follows:
1. the energy-saving high-quality fruit and vegetable powder processing technology based on quality grading processing and energy grading utilization carries out quality grading processing according to nutrient components and heat-sensitive characteristics in fruits and vegetables. A full low-temperature (lower than or close to 0 ℃) treatment process is adopted, and thermosensitive functional components are stored to the maximum extent; drying the separated non-heat-sensitive solid by a thermal drying mode. Compared with the conventional vacuum freeze drying, the method can greatly reduce the processing energy consumption and ensure the product quality.
2. The freeze concentration, the freeze spray granulation and the normal pressure quick freeze drying technology are innovated, the continuous production of freeze drying is realized, and the product quality is equivalent to that of vacuum freeze drying. The freezing concentration can remove 80 percent of water in the slurry, and the solidification phase transformation heat (334kJ/kg) of the water is less than 1/8 of the sublimation phase transformation heat (2838 kJ/kg); the specific surface area of the material to be dried is effectively enlarged by spray freezing granulation, and the drying mass transfer process is enhanced; the normal pressure air freeze drying has the advantages of freeze drying and fluidized bed drying, greatly reduces the time required by freeze drying, shortens the drying time by 50 percent, and saves the energy of the system by 30 to 60 percent.
3. The heat generated by the low-temperature processing refrigeration system is coupled with the thermal drying system, the waste heat generated by the refrigeration system in the low-temperature processing process is recycled, if the freeze concentration and the freeze drying both need to utilize the compressor refrigeration system, the heat released by the condenser is usually wasted, the waste heat released by the condenser is used for generating the heat required by hot air drying, the energy gradient utilization is carried out, and the energy saving and consumption reduction of the quality-divided processing system are realized.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, are included to provide a further understanding of the invention, and are incorporated in and constitute a part of this specification, illustrate exemplary embodiments of the invention and together with the description serve to explain the invention and not to limit the invention.
FIG. 1 is a flow chart of the process for processing apple powder as described in example 1;
FIG. 2 is a flow chart of a processing process of the spinach powder described in example 2;
FIG. 3 is a flow chart of a processing process of mango powder described in example 3;
fig. 4 is a flow chart of the processing process of the purple sweet potato powder described in example 4.
Detailed Description
It is to be understood that the following detailed description is exemplary and is intended to provide further explanation of the invention as claimed. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of exemplary embodiments according to the invention. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.
As introduced in the background art, the invention provides a fruit and vegetable powder quality-grading processing technology and system with energy gradient utilization, aiming at the technical problems that the vacuum freeze drying technology in the prior art cannot realize continuous production, has long drying time, large equipment investment, high energy consumption, uneven product quality and the like.
The invention provides a fruit and vegetable powder quality-dividing processing technology with energy gradient utilization, which comprises the following steps: crushing the fruit and vegetable raw materials at low temperature, filtering to obtain slurry and solid matters respectively, thermally drying the solid matters to obtain fruit and vegetable fibers, and freeze-drying the slurry to obtain the fruit and vegetable powder.
Preferably, the fruit and vegetable raw material further comprises a pretreatment step, wherein the pretreatment step comprises the steps of cleaning, removing kernels, removing roots, removing stalks and/or peeling and the like.
The specific steps of the pretreatment process are set according to the requirements of the processing object and the product, which is not the main point of the technical scheme of the invention, and technicians can select which treatment is to be carried out on the vegetables or the fruits according to the conventional processing requirements.
Preferably, the temperature condition of the low-temperature crushing is-20 to-15 ℃.
Preferably, the low-temperature crushing mode is mechanical crushing; further, crushing by using an ultra-high-speed shearing crusher.
In some embodiments of the above preferred embodiments, the low-temperature crushing is performed by performing a high-speed shearing force crushing by a freezing crusher at a low temperature of (-20 to-15 ℃) for 30 to 180 seconds after the fruit and vegetable raw materials are frozen at-45 to-36 ℃.
Preferably, the filtration mode is one of centrifugal separation, plate and frame filtration or vacuum filtration.
Preferably, the temperature for thermal drying of the solid is 70-120 ℃.
Further, the thermal drying mode is as follows: drying with hot air under normal pressure or vacuum.
Preferably, the step of freeze-drying the slurry is as follows: freezing and concentrating the pulp until the sugar degree is 13-17 BX, spraying, freezing and granulating the concentrated solution, and then performing freeze-drying to obtain the fruit and vegetable powder.
Further, concentrate to a sugar degree of 15 BX.
Further, the freeze drying comprises the following specific steps: and (4) freezing and concentrating the pulp until the sugar degree is 40-45 BX, and then performing freeze-drying to obtain the fruit and vegetable powder.
Further, the freeze concentration is realized by a suspension crystallization freeze concentration method or a progressive freeze concentration method.
The freeze drying is realized by utilizing the solid-liquid phase equilibrium relationship between dilute solution and ice below a freezing point under normal pressure, and in the freeze drying process, the materials are operated at low temperature and normal pressure, so that adverse chemical change and biochemical change can be prevented, the flavor and aroma of food can be retained to the maximum extent, and the nutrient loss can be reduced.
Further, the freeze drying is one of normal pressure air freeze drying, vacuum freeze drying, spray freeze granulation and normal pressure freeze drying.
In a more preferred embodiment, the freeze-drying process is atmospheric air freeze-drying or spray freeze granulation and atmospheric air freeze-drying.
As is well known in the art, the vacuum drying technology firstly has high requirements on the air tightness of the device due to the need of creating vacuum conditions in the drying reactor; secondly, in the vacuum freeze drying process, the transfer of the addition of the material can not be carried out any more, so that continuous processing can not be realized. The invention optimizes the pretreatment process of freeze drying, removes the water in the feed liquid as much as possible before the freeze drying step, can remove 80 percent of water by freeze concentration at most, and can realize the complete drying effect of the fruit and vegetable powder by vacuum freeze drying. Spray freezing granulation and ordinary pressure freeze drying need not build the vacuum environment, and ordinary pressure air freeze drying has freeze drying and fluidized bed drying's advantage concurrently simultaneously, greatly reduced freeze drying required time to can be convenient add and shift the material, can realize continuous production.
Preferably, in the drying process, a heat pump is arranged between the freeze concentration and thermal drying device and between the freeze drying device and the thermal drying device, and is used for transferring heat generated in a condenser of a refrigeration system used for freeze concentration and freeze drying to the thermal drying.
In order to make the technical solutions of the present invention more clearly understood by those skilled in the art, the technical solutions of the present invention will be described in detail below with reference to specific embodiments.
Example 1
As shown in fig. 1, the present embodiment provides a processing technology of apple powder, including the following steps: crushing the cleaned and pedicled apples at a low temperature of-15 ℃, wherein the low temperature crushing mode is as follows: after the raw materials are quickly frozen at the temperature of minus 40 ℃, the crushing time is 30 seconds by utilizing the action of high-speed shearing force of a freezing crusher at the temperature of minus 20 ℃. And (3) filtering the crushed material in vacuum to obtain a solid part and a liquid part, drying the solid part, namely the solid matter, at 70 ℃ by using a hot air dryer, and drying to obtain an apple fiber product.
The liquid fraction, i.e. the slurry, is first freeze-concentrated at 0 to-4 ℃ to a sugar degree of 15 BX. Spraying the 5 ℃ concentrated solution into cold air at-40 ℃ through an atomizing nozzle, completing spray freezing granulation for 1-2 seconds, and drying the frozen granules in normal pressure air freezing and drying equipment, wherein the drying parameters are as follows: taking low-temperature dry air at minus 40 ℃ as a fluidizing medium, taking away water vapor generated by sublimation of materials, slowly increasing the temperature of the air to 0 ℃ in the process, completing drying within 5 hours, and obtaining the high-quality apple powder after drying.
In the fruit and vegetable drying system, heat pumps are arranged between the freeze concentration and thermal drying equipment and between the freeze drying equipment and the thermal drying equipment and are used for transferring heat generated in the freeze concentration and freeze drying condensers to thermal drying.
Example 2
As shown in fig. 2, in this embodiment, a processing technology of spinach powder is provided, and the processing technology includes the following steps: crushing cleaned and rootless spinach at a low temperature of-17 ℃, wherein the low temperature crushing mode is as follows: carrying out low-temperature superfine crushing at-17 ℃ for 60 seconds by using an ultra-high-speed shearing crusher. And (3) filtering the crushed material in vacuum to obtain a solid part and a liquid part, drying the solid part, namely the solid matter, at 80 ℃ by using a hot air dryer, and drying to obtain the spinach fiber product.
The liquid part, namely the slurry, is firstly frozen and concentrated at 0 to-4 ℃ until the water content is 80 percent, the concentrated solution at 5 ℃ is sprayed into cold air at-35 ℃ through an atomizing nozzle for spray drying, the spray is finished within 2 seconds for freezing granulation, and the granular product is sent to normal pressure air freeze drying equipment for drying, wherein the drying parameters are as follows: taking dry air at a low temperature of minus 30 ℃ as a fluidizing medium, taking away water vapor generated by sublimation of the material, slowly increasing the temperature of the dry air to 0 ℃ in the process, finishing drying within 7 hours, and drying to obtain the high-quality spinach powder.
Example 3
As shown in fig. 3, in the present embodiment, a processing technology of mango powder is provided, where the processing technology includes the following steps: crushing washed, peeled and denucleated mangoes at a low temperature of-17 ℃, wherein the low-temperature crushing mode is as follows: after the raw materials are quickly frozen at the temperature of minus 40 ℃, the crushing time is 40 seconds by utilizing the action of high-speed shearing force of a freezing crusher at the temperature of minus 17 ℃. And (3) filtering the crushed material in vacuum to obtain a solid part and a liquid part, drying the solid part, namely the solid matter, at 90 ℃ by using a hot air dryer, and drying to obtain the mango fiber product.
The liquid part, namely the slurry, is firstly frozen and concentrated at the temperature of between 0 and-5 ℃ until the sugar degree is 40 BX; and (3) conveying the concentrated solution to vacuum freeze-drying equipment for drying, wherein the drying parameters are as follows: vacuum freeze drying at-30 deg.C under absolute pressure of 10-103Pa, freeze-drying for 20 hours to obtain the mango powder with high quality.
Example 4
As shown in fig. 3, the present embodiment provides a processing technology of purple sweet potato powder, which includes the following steps: crushing the cleaned and peeled purple sweet potatoes at a low temperature of-20 ℃, wherein the low-temperature crushing mode is as follows: after the raw materials are quickly frozen at the temperature of minus 40 ℃, the crushing time is 120 seconds by utilizing the action of high-speed shearing force of a freezing crusher at the temperature of minus 20 ℃. And (3) vacuum filtering the crushed material to obtain a solid part and a liquid part, drying the solid part, namely the solid matter, at 120 ℃ by using a hot air dryer, and drying to obtain the purple sweet potato fiber product.
And the liquid part, namely the slurry, is sent to a freeze drying device for drying, wherein the drying parameters are as follows: vacuum freeze drying at-40 deg.C under absolute pressure of 10-103Pa, freeze-drying for 20 hours to obtain high-quality purple sweet potato powder.
Comparative example 1
In this embodiment, a vacuum freeze-drying scheme for apples is provided.
And (3) putting the pulp obtained after the apple pulping and filtering into a vacuum freeze dryer for drying, wherein the freeze drying parameters are as follows: the cold trap temperature is-41 ℃, the vacuum pump is used until the absolute pressure is 100Pa, and the maximum temperature of the heating plate is adjusted to be 55 ℃ and the minimum temperature is 30 ℃. Freeze-drying for 24 hours.
The content of vitamin C in the apple powder obtained in example 1 and comparative example 1 is measured, and the result shows that the preservation rate of the heat-sensitive functional component Vc in the apple powder obtained in example 1 is 92.84% higher than the Vc content 91.03% in comparative example 1, the Vc loss in the processing process is little, and the product quality is equivalent to that of vacuum freeze drying.
Titration method of 2, 6-dichloroindophenol for Vc determination
Figure BDA0002789755210000071
However, in the full low-temperature processing process of the embodiment 1, the drying time is shortened by more than 50% and the energy of the system is saved by more than 30% compared with the processing process of the comparative example 1 by adopting the wet superfine crushing combined with the energy-saving freeze concentration technology, the spray freeze granulation and the normal-pressure fluidized bed air freeze drying technology.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. A fruit and vegetable powder quality-dividing processing technology with energy gradient utilization is characterized by comprising the following steps: crushing the fruit and vegetable raw materials at low temperature, filtering to obtain slurry and solid matters respectively, thermally drying the solid matters to obtain fruit and vegetable fibers, and freeze-drying the slurry to obtain the fruit and vegetable powder.
2. The energy cascade utilization fruit and vegetable powder quality-dividing processing technology as claimed in claim 1, wherein the fruit and vegetable raw material further comprises a pretreatment step, and the pretreatment step comprises the steps of cleaning, denucleating, rooting, pedicle removing and/or peeling.
3. The quality-grading processing technology of fruit and vegetable powder with energy gradient utilization according to claim 1, wherein the temperature condition of the low-temperature crushing is-20 to-15 ℃.
4. The quality-grading processing technology of fruit and vegetable powder for energy gradient utilization according to claim 1, wherein the low-temperature crushing mode is mechanical crushing; specifically, a super-high-speed shearing crusher is adopted for crushing.
5. The quality-grading processing technology of the fruit and vegetable powder with energy gradient utilization as claimed in claim 3 or 4, characterized in that the low-temperature crushing mode is that after the fruit and vegetable raw materials are quickly frozen at-45 to-36 ℃, the fruit and vegetable raw materials are crushed by a high-speed shearing force of a freezing crusher in a low-temperature environment, and the crushing time is 30 to 180 seconds.
6. The energy cascade utilization fruit and vegetable powder quality grading processing technology as claimed in claim 1, wherein the filtration mode is one of but not limited to centrifugal separation, plate and frame filtration or vacuum filtration.
7. The energy cascade utilization fruit and vegetable powder quality-grading processing technology as claimed in claim 1, wherein the temperature of the thermal drying is 70-120 ℃; preferably, the thermal drying mode is as follows: drying with hot air under normal pressure or vacuum.
8. The energy cascade utilization fruit and vegetable powder quality-dividing processing technology as claimed in claim 1, wherein the freeze drying comprises the following steps: freezing and concentrating the pulp until the sugar degree is 13-17 BX, spraying, freezing and granulating the concentrated solution, and then performing freeze-drying to obtain fruit and vegetable powder; or freeze-concentrating the pulp until the sugar degree is 40-45 BX, and directly carrying out freeze-drying to obtain the fruit and vegetable powder.
9. The energy cascade utilization fruit and vegetable powder quality-dividing processing technology as claimed in claim 8, wherein preferably, the freeze concentration is realized by a suspension crystallization freeze concentration method or a progressive freeze concentration method;
preferably, the freeze drying is normal pressure air freeze drying, vacuum freeze drying or spray freeze drying and normal pressure air freeze drying;
further, the freeze drying process is normal pressure air freeze drying or spray freeze drying.
10. The energy cascade utilization fruit and vegetable powder quality-dividing processing technology as claimed in claim 1, wherein in the drying technology, a heat pump is arranged between the freeze drying equipment and the thermal drying equipment, and is used for transferring heat generated in the freeze drying evaporator to thermal drying.
CN202011310984.5A 2020-11-20 2020-11-20 Fruit and vegetable powder quality-dividing processing technology and system with energy gradient utilization function Pending CN112385805A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101189980A (en) * 2006-11-20 2008-06-04 李胜 Method for using heat pump atmospheric freeze drying to prepare dehydrating fruits and vegetables
CN101745345A (en) * 2010-03-15 2010-06-23 山东天力干燥设备有限公司 Freezing concentration, spray freezing and drying device and process
CN106616624A (en) * 2017-01-04 2017-05-10 杭州博可生物科技有限公司 Carrot powder and preparation technology thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101189980A (en) * 2006-11-20 2008-06-04 李胜 Method for using heat pump atmospheric freeze drying to prepare dehydrating fruits and vegetables
CN101745345A (en) * 2010-03-15 2010-06-23 山东天力干燥设备有限公司 Freezing concentration, spray freezing and drying device and process
CN106616624A (en) * 2017-01-04 2017-05-10 杭州博可生物科技有限公司 Carrot powder and preparation technology thereof

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