CN112425644A - Freeze-drying treatment method for fruits - Google Patents
Freeze-drying treatment method for fruits Download PDFInfo
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- CN112425644A CN112425644A CN202011105885.3A CN202011105885A CN112425644A CN 112425644 A CN112425644 A CN 112425644A CN 202011105885 A CN202011105885 A CN 202011105885A CN 112425644 A CN112425644 A CN 112425644A
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- 238000004108 freeze drying Methods 0.000 title claims abstract description 45
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000001035 drying Methods 0.000 claims abstract description 29
- 238000007710 freezing Methods 0.000 claims abstract description 19
- 230000008014 freezing Effects 0.000 claims abstract description 19
- 230000007480 spreading Effects 0.000 claims abstract description 6
- 238000003892 spreading Methods 0.000 claims abstract description 6
- 241000871537 Choerospondias axillaris Species 0.000 claims description 29
- 235000014116 Spondias axillaris Nutrition 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 206010033546 Pallor Diseases 0.000 claims description 9
- 238000012545 processing Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 3
- 235000021022 fresh fruits Nutrition 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 230000035699 permeability Effects 0.000 abstract description 4
- 239000011148 porous material Substances 0.000 abstract description 4
- 238000011084 recovery Methods 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 2
- 238000003860 storage Methods 0.000 description 4
- 238000009777 vacuum freeze-drying Methods 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000000859 sublimation Methods 0.000 description 2
- 230000008022 sublimation Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000871539 Choerospondias Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- 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
- A23B7/02—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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Paper (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a freeze-drying treatment method of fruits, which comprises the following steps: pre-freezing step: taking fruit pulp, spreading the pulp to 8-12mm thickness, and pre-freezing at-50 deg.C to-40 deg.C; and (3) freeze drying: under the condition that the temperature is-50-0 ℃, carrying out fractional freeze drying, and gradually increasing the temperature of the grades from the first grade to the last grade; the total time of freeze drying is 11-15h, and the vacuum degree is less than or equal to 3 Pa; and (3) low-temperature drying: drying at 10-45 deg.C in low temperature, and gradually increasing the temperature from the first stage to the last stage; drying at low temperature for 11-24 hr with vacuum degree of less than or equal to 3Pa to obtain freeze-dried fruit; the freeze-dried fruits can retain the beneficial components in the pulp to the maximum extent, improve the preservation time, maintain the color of the pulp, increase the permeability of pores in the pulp and facilitate the rapid recovery of the subsequent pulp.
Description
Technical Field
The invention relates to a processing and fresh-keeping method, in particular to a freeze-drying processing method of fruits.
Background
The vacuum freeze drying technology is a novel drying means for freezing water-containing materials into solid, and dehydrating the materials at low temperature by utilizing the sublimation performance of water under the condition of low temperature and low pressure to achieve drying. Because the vacuum freeze drying technology is carried out in a low-temperature and low-oxygen environment, most biological reactions are stagnated, no liquid water exists in the treatment process, and the water is directly sublimated in a solid state, so that the original structure and shape of the material are protected to the greatest extent, and finally, a high-quality dried product with both appearance and internal quality is obtained. Vacuum freeze-drying technology is currently widely used in many fields, in particular for food processing to obtain high quality dehydrated food products. However, the freeze-drying technique generates differences in color, flavor, water content, freshness and the like among different fruits, and further research is necessary.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a freeze-drying treatment method for fruits, which can keep beneficial components in pulp to the maximum extent, improve the storage time, maintain the color of the pulp, increase the permeability of pores in the pulp and facilitate the rapid recovery of the subsequent pulp.
The technical purpose of the invention is realized by the following technical scheme: a freeze-drying treatment method for fruits comprises the following steps:
pre-freezing step: taking fruit pulp, spreading the pulp to 8-12mm thickness, and pre-freezing at-50 deg.C to-40 deg.C;
and (3) freeze drying: under the condition that the temperature is-50-0 ℃, carrying out fractional freeze drying, and gradually increasing the temperature of the grades from the first grade to the last grade; the total time of freeze drying is 11-15h, and the vacuum degree is less than or equal to 3 Pa;
and (3) low-temperature drying: drying at 10-45 deg.C in low temperature, and gradually increasing the temperature from the first stage to the last stage; the total time of low-temperature drying is 11-24h, and the vacuum degree is less than or equal to 3Pa, thus obtaining the freeze-dried fruit.
In one embodiment, the fruit is choerospondias axillaris.
In one embodiment, before the pre-freezing step, the method further comprises the following meat taking step: blanching the fresh fruit with hot water until the peel cracks, and removing the peel and the kernel to obtain the pulp.
In one embodiment, the hot water blanching temperature is 90-100 ℃.
In one embodiment, in the pre-freezing step, the pre-freezing time is 2-3 h.
In one embodiment, the freeze-drying step is classified into 4-9 stages, and the temperature difference between the previous stage and the next stage is 5-15 ℃.
In one embodiment, the freeze-drying step comprises a treatment time of 50-250min per stage.
In one embodiment, the low-temperature drying step is classified into 4-7 stages, and the temperature difference between the previous stage and the next stage is 4-12 ℃.
In one embodiment, the low-temperature drying step comprises a treatment time of 50-380min for each stage.
In one embodiment, the vacuum degree of the freeze-drying step and the low-temperature drying step is 2 Pa.
In conclusion, the invention has the following beneficial effects:
1. the freeze-drying treatment method of the fruits can furthest retain the beneficial components in the pulp, improve the preservation time and maintain the color of the pulp;
2. in the freeze-drying treatment method of the fruits, the pre-freezing step enables free water in the pulp to be rapidly crystallized, so that the subsequent freeze drying and low-temperature drying are facilitated to rapidly sublimate the water;
3. in the freeze-drying treatment method of the fruits, the temperature is gradually increased through the grading treatment of freeze drying and low-temperature drying, so that the original color of the pulp is maintained, the permeability of pores in the pulp is increased, and the subsequent pulp is quickly recovered.
Detailed Description
The present invention will be described in detail with reference to the following specific embodiments and examples.
The choerospondias axillaris is a wild fruit in the south of China, and the mature period of the fruit is 8-12 months. The fresh choerospondias axillaris fruits contain rich plant polyphenol, natural pectin, organic acid, dietary fiber and mineral substances, and are main raw materials of a plurality of green and natural health foods.
Because the fresh choerospondias axillaris fruits are seasonally mature, the pulp water content of the choerospondias axillaris fruits is high (78-82%), the choerospondias axillaris fruits are difficult to store at normal temperature, in order to ensure balanced production, the choerospondias axillaris fruits are usually subjected to sugar processing and then are stored in a sealed mode, or are stored in a frozen mode or are stored at normal temperature after preservatives are added, a large number of storage containers and energy consumption are needed in a conventional storage method, and quality problems such as oxidative discoloration, fermentation flavor change, microbial growth and the like easily occur during the product. The above problems can be greatly improved if the pulp of choerospondias axillaris is processed by a freeze-drying method.
A freeze-drying treatment method of fruits, in particular to freeze-drying treatment of choerospondias axillaris, comprises the following steps:
a meat taking step: blanching choerospondias axillaris with hot water of 90-100 deg.C for 5-8min until pericarp cracks, and removing pericarp and kernel to obtain pulp;
the blanching can ensure that the skin of the choerospondias axillaris is just cracked and can be peeled, biological enzyme can be well passivated, the bacteria can be killed, and beneficial components in the pulp can be retained to the maximum extent; the temperature and time for blanching the fruits are interactive processes, and when the temperature and the time for blanching the fruits of the choerospondias axillaries are too high, a large amount of water-soluble beneficial ingredients in the pulp are lost, the pulp color becomes yellow, and the toughness becomes poor; too low fruit-scalding temperature and too short fruit-scalding time can cause the tough fruit peel not to crack, thus being inconvenient for peeling operation, and insufficient enzyme and sterilization can cause the deterioration of the fruit flesh; the temperature of the invention is selected to be 95-100 ℃, which can inactivate various biological enzymes in the pulp and also can kill various microorganisms; selecting 5-8min at the fruit scalding temperature to be just the time required by the opening of the peel, and having little loss of each component of the pulp under the peel;
pre-freezing step: taking pulp of choerospondias axillaris, spreading the pulp to 8-12mm in thickness, and pre-freezing for 2-3h at the temperature of-50 to-40 ℃; spreading the pulp of the choerospondias axillaris to 8-12mm, and pre-freezing for 2-3h at the temperature of-40 to-50 ℃, so that free water in the pulp of the choerospondias axillaris can be rapidly crystallized, the subsequent sublimation of water in vacuum freeze drying is facilitated, and the drying efficiency and effect are improved;
and (3) freeze drying: under the condition that the temperature is-50-0 ℃, freeze drying is carried out in 4-9 grades, the temperature of the grades is gradually increased from the first grade to the last grade, the temperature difference between the temperature of the previous grade and the temperature of the next grade is 5-15 ℃, and the processing time of each grade is 50-250 min; the total time of freeze drying is 11-15h, and the vacuum degree is 2 Pa;
the water lost by freeze drying at this stage accounts for 55-65% of the total water, and the original nutritional ingredients, shape and color of the pulp are kept unchanged;
and (3) low-temperature drying: drying at 10-45 deg.C in 4-7 stages at gradually increased temperature from the first stage to the last stage, with the temperature difference between the previous stage and the next stage being 4-12 deg.C, and the treatment time of each stage being 50-380 min; drying at low temperature for 11-24 hr under vacuum degree of 2Pa to obtain lyophilized choerospondias axillaris; the water lost by low-temperature drying at the stage accounts for 30-40% of the total water, the shape and color of the choerospondias axillaris pulp can be kept unchanged during freeze drying, the dried choerospondias axillaris pulp is white or light yellow, tiny air holes are distributed inside and outside, the dried choerospondias axillaris pulp is fragile, the water content is 5-6%, and the choerospondias axillaris pulp is taken out and sealed and packaged to prevent moisture absorption;
the pulp is frozen and dried at low temperature, so that the nutritional ingredients of the pulp can be fully reserved, the original color of the pulp is basically kept unchanged, the pulp of the choerospondias axillaris is shaped, the permeability of pores in the pulp is increased, and the subsequent fast recovery of the pulp of the choerospondias axillaris is facilitated.
The fresh pulp of choerospondias axillaris contains 78-82% of water, clear water with the weight 2.7-3.35 times of the weight of the dry pulp is added into the freeze-dried pulp, and the pulp is kept still for 3-5 hours and fully absorbs water for recovery; the recovered choerospondias axillaris pulp product has excellent quality, and the original shape, color, toughness and flavor of the pulp are unchanged.
Example 1:
a freeze-drying treatment method of fruits, in particular to freeze-drying treatment of choerospondias axillaris, comprises the following steps:
a meat taking step: blanching choerospondias axillaris with hot water of 90-100 deg.C for 5-8min until pericarp cracks, and removing pericarp and kernel to obtain pulp;
pre-freezing step: taking pulp of choerospondias axillaris, spreading the pulp to 8-12mm in thickness, and pre-freezing for 2-3h at the temperature of-50 to-40 ℃;
and (3) freeze drying: under the condition that the temperature is-50-0 ℃, freeze drying is carried out in 4-9 grades, and the vacuum degree is 2 Pa;
and (3) low-temperature drying: drying at 4-7 stages at low temperature of 10-45 deg.C under vacuum degree of 2Pa to obtain lyophilized choerospondias axillaris.
The freeze-drying step and the low-temperature drying step were performed in the same manner as in table 1 for example 1 and table 2 for example 2.
Table 1 example 1 grading setup parameters for the freeze drying step and the low temperature drying step
Table 2 example 2 grading setup parameters for the freeze drying step and the low temperature drying step
The pulp of choerospondias axillaris obtained in example 1 and example 2 was immediately recovered and recovered after one year of sealed storage, and the test data were compared:
TABLE 3 detection results of pulp reconstitution
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (10)
1. A freeze-drying treatment method for fruits is characterized by comprising the following steps:
pre-freezing step: taking fruit pulp, spreading the pulp to 8-12mm thickness, and pre-freezing at-50 deg.C to-40 deg.C;
and (3) freeze drying: under the condition that the temperature is-50-0 ℃, carrying out fractional freeze drying, and gradually increasing the temperature of the grades from the first grade to the last grade; the total time of freeze drying is 11-15h, and the vacuum degree is less than or equal to 3 Pa;
and (3) low-temperature drying: drying at 10-45 deg.C in low temperature, and gradually increasing the temperature from the first stage to the last stage; the total time of low-temperature drying is 11-24h, and the vacuum degree is less than or equal to 3Pa, thus obtaining the freeze-dried fruit.
2. The method of lyophilizing fruit as set forth in claim 1 wherein: the fruit is choerospondias axillaris.
3. The method of freeze-drying fruit according to claim 2, wherein: before the pre-freezing step, the method also comprises a meat taking step: blanching the fresh fruit with hot water until the peel cracks, and removing the peel and the kernel to obtain the pulp.
4. A process for freeze-drying fruit according to claim 3, wherein: the temperature of the hot water blanching is 90-100 ℃.
5. The method of lyophilizing fruit as set forth in claim 1 wherein: in the pre-freezing step, the pre-freezing time is 2-3 h.
6. The method of lyophilizing fruit as set forth in claim 1 wherein: in the step of freeze drying, the classification is 4-9 grades, and the temperature difference between the former grade and the latter grade is 5-15 ℃.
7. The method of lyophilizing fruit as set forth in claim 6 wherein: in the freeze drying step, the processing time of each stage is 50-250 min.
8. The method of lyophilizing fruit as set forth in claim 1 wherein: in the low-temperature drying step, the classification is 4-7 grades, and the temperature difference between the former grade and the latter grade is 4-12 ℃.
9. The method of lyophilizing fruit as set forth in claim 8 wherein: in the low-temperature drying step, the processing time of each stage is 50-380 min.
10. The method of lyophilizing fruit as set forth in claim 1 wherein: the vacuum degree of the freeze-drying step and the low-temperature drying step was 2 Pa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011105885.3A CN112425644A (en) | 2020-10-15 | 2020-10-15 | Freeze-drying treatment method for fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011105885.3A CN112425644A (en) | 2020-10-15 | 2020-10-15 | Freeze-drying treatment method for fruits |
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| Publication Number | Publication Date |
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| CN112425644A true CN112425644A (en) | 2021-03-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011105885.3A Pending CN112425644A (en) | 2020-10-15 | 2020-10-15 | Freeze-drying treatment method for fruits |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2296676A1 (en) * | 1997-07-14 | 1999-01-28 | Robert L. Yates | Method for producing shattered preservative-free dried fruit pieces |
| JP2009148254A (en) * | 2007-11-30 | 2009-07-09 | Nippon Freeze Drying Co Ltd | Method for producing freeze-dried molded product |
| CN102613283A (en) * | 2011-01-26 | 2012-08-01 | 深圳职业技术学院 | Fruit vacuum freeze drying method |
| CN104095029A (en) * | 2014-07-10 | 2014-10-15 | 青岛大学 | Vacuum frozen and dried mulberry product and preparation technology thereof |
| CN105918434A (en) * | 2016-07-11 | 2016-09-07 | 王振伟 | Method for processing dry fruit chips by vacuum freeze drying ginseng fruit |
| CN111329015A (en) * | 2020-03-11 | 2020-06-26 | 张掖市晨绿农工贸有限责任公司 | Processing method of dehydrated carrots |
-
2020
- 2020-10-15 CN CN202011105885.3A patent/CN112425644A/en active Pending
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|---|---|---|---|---|
| CA2296676A1 (en) * | 1997-07-14 | 1999-01-28 | Robert L. Yates | Method for producing shattered preservative-free dried fruit pieces |
| JP2009148254A (en) * | 2007-11-30 | 2009-07-09 | Nippon Freeze Drying Co Ltd | Method for producing freeze-dried molded product |
| CN102613283A (en) * | 2011-01-26 | 2012-08-01 | 深圳职业技术学院 | Fruit vacuum freeze drying method |
| CN104095029A (en) * | 2014-07-10 | 2014-10-15 | 青岛大学 | Vacuum frozen and dried mulberry product and preparation technology thereof |
| CN105918434A (en) * | 2016-07-11 | 2016-09-07 | 王振伟 | Method for processing dry fruit chips by vacuum freeze drying ginseng fruit |
| CN111329015A (en) * | 2020-03-11 | 2020-06-26 | 张掖市晨绿农工贸有限责任公司 | Processing method of dehydrated carrots |
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| Title |
|---|
| 张彦军等: "菠萝蜜果肉真空冷冻干燥工艺及其理化性质研究", 《热带作物学报》 * |
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