CN113142519A - Processing method for improving crisp dryness and porosity of Meilong No. 1 pitaya jelly - Google Patents
Processing method for improving crisp dryness and porosity of Meilong No. 1 pitaya jelly Download PDFInfo
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Classifications
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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
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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
- A23B7/02—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
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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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- 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)
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- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method for improving the crisp and dry property and porosity of Meilong No. 1 pitaya jelly, which comprises the steps of cutting a new delicious No. 1 pitaya into fruit pieces, sending the fruit pieces into a vacuum freeze drying chamber for vacuum pretreatment and vacuum freeze drying, controlling the technological parameters of the vacuum pretreatment and the vacuum freeze drying, subpackaging, vacuumizing, sealing and packaging. According to the invention, by improving the thickness of the dragon fruit slices and adjusting the pre-freezing time, the drying air pressure, the drying time and the vacuum degree, the product which is sweet in freeze-drying, flat in surface and as crisp as compared with the traditional dragon fruit is produced, the influence of high sugar content of the raw materials on the vacuum freeze-drying effect is overcome, the shift yield of the product is improved due to the increase of the thickness of the raw materials, and the energy is saved.
Description
Technical Field
The invention belongs to the technical field of deep processing of agricultural products, and particularly relates to a processing method for improving the crispness and porosity of Meilong No. 1 pitaya jelly.
Background
Pitaya (the name of Hylocereusundatus 'Foo-Lon') is a cultivar of a measuring tape of the family Cactaceae and the genus measuring tape, and fleshy shrubs with aerial roots are climbed. Distributed from central to north of south america, cultivated widely around the world, climbing on trunks, rocks or walls by aerial roots at an elevation of 3-300 meters. The branch cuttage is easy to survive, is often used as a stock for grafting crab claws, cactus sticks and various cactus, flowers can be used as vegetables, berries can be eaten, and the trade name of the branch is dragon fruit. The dragon fruit not only has fragrant and sweet taste, but also has high nutritive value, and integrates the advantages of fruits, flower buds, vegetables and medicines. The fertilizer is rich in nutrition, unique in function, few in plant diseases and insect pests, and capable of growing normally almost without any pesticide.
The pitaya is sweet and mild in nature, and the main nutritional ingredients of the pitaya include protein, dietary fiber, vitamin B2, vitamin B3, vitamin C, iron, phosphorus, calcium, magnesium, potassium and the like. It is rich in pulp fiber, carotene, vitamins B1, B2, B3, B12, C, etc., and the kernel (black sesame seed) contains rich mineral matters such as calcium, phosphorus, iron, etc., various enzymes, albumin, cellulose and high-concentration natural pigment anthocyanin (especially red meat), and the flower, stem and tender bud have various effects similar to those of the close (aloe). Although the dragon fruit has no flavor, the dragon fruit does not contain organic acid or ester aromatic factors. However, it is worth noting that the pulp of the dragon fruit hardly contains fructose and sucrose, the sugar is mainly glucose, and the natural glucose is easy to absorb and is suitable for eating after sports.
Modern scientific research and analysis results show that the dragon fruit has a plurality of components beneficial to human beings and also has more elements for promoting health, beautifying, preventing diseases and building body. The pitaya is a low-energy fruit, is rich in water-soluble dietary fiber, has the effects of losing weight, reducing cholesterol, preventing constipation, colorectal cancer and the like, is rich in fiber, and can prevent constipation. Pitaya contains less vegetable albumin in common vegetables and fruits, and the albumin can be combined with heavy metal ions in human bodies to play a role in detoxification. It is rich in antioxidant vitamin C, and has effects in whitening skin and preventing black speck. In addition, the content of iron in the pitaya is very rich.
The dragon fruit is a tropical fruit and is best bought and eaten at present. At the low temperature of 5-9 ℃, the fresh-picked dragon fruits are not extruded and collided, and the storage life can exceed one month. The shelf life can exceed 2 weeks at the room temperature of 25-30 ℃. The dragon fruit is a tropical fruit with Guangxi characteristics, the yield is high, but the deep processing of the dragon fruit at present adopts a vacuum freeze drying technology, and the technical level is low, so the fine processing proportion of the dragon fruit is less than 3%, and production enterprises are limited by sales, storage and logistics and are difficult to resist market fluctuation.
The vacuum freeze drying technology is that the material after being pretreated is first frozen, then the material is placed in a closed container and heated under a certain vacuum degree to make the water content in the material sublimate from solid state to gas state directly, finally the water vapor is discharged by means of air pump so as to remove the water content in the wet material and obtain the dried product. In the freeze drying process, the final temperature of the prefreezing of the material is based on the eutectic point, in order to ensure that the material is completely frozen, the prefreezing temperature is 5-10 ℃ lower than the eutectic point of the material, the eutectic points of different foods are different, and the eutectic points are generally considered to be related to the types and the content of the soluble substances in the foods.
The Yixiaohong researches the process of the vacuum freeze-drying, heat and mass transfer of the pitaya in the theory and experiment of the vacuum freeze-drying, heat and mass transfer of the pitaya, simulates a space temperature field between a partition plate of a drying chamber and the surface of a material, and establishes a dynamic pressure measurement model. Zhang Yanjun, Zhu scientific, Heshizhen, etc. in "the vacuum freeze-drying process of jackfruit pulp and its physicochemical property research", Zhao Feng Ming, Zhang Xiao Yan, Cao Yofu, etc. in "the response surface analysis of the vacuum freeze-drying process of Qixia apple, Zhao Xue, Yu jin orange, Liushiqi, etc. in" the study on the dynamics and quality characteristics of hawthorn slice freeze-drying ", the influence of the vacuum freeze-drying process on the freeze-drying quality of jackfruit, apple, hawthorn, etc. is studied, and the results show that the pre-freezing speed, the final temperature of pre-freezing, the drying air pressure, the heating plate temperature, the drying time influence the water content, rehydration rate, color and luster, and the contents of pigment, active substances, etc. of the freeze-dried fruits and vegetables; the Dong-Hui-Long researches the factors influencing fruit and vegetable collapse, and finds that the maturity, blanching pretreatment and hardening pretreatment of the mother country influence freeze-drying collapse of pawpaw; song Yue et al compared with the influence of auxiliary methods such as high-humidity hot air impact ironing, microwave assistance, hot air drying and the like on the quality of the peach chips in 'optimization of the vacuum freezing combined drying process of the peach chips subjected to different pretreatments' discusses the possibility of the combined drying technology.
However, the research on the influence of the vacuum freeze-drying process on the dryness and crispness of fruits and vegetables is reported at present, the sweetness of the Meilong No. 1 pitaya is 30% higher than that of other similar pitaya, the freeze-drying technology is adopted to produce the pitaya with good freeze-drying flavor and poor crispness, and the popularization of the product is influenced to a certain degree.
Disclosure of Invention
The invention provides a processing method for improving the crispness and porosity of Meilong No. 1 pitaya jelly in order to solve the technical problems.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a processing method for improving the crisp and dry property and porosity of Meilong No. 1 pitaya jelly comprises the steps of cutting fresh and delicious No. 1 pitaya into fruit pieces, sending the fruit pieces into a vacuum freeze drying chamber for vacuum pretreatment and vacuum freeze drying, controlling the technological parameters of the vacuum pretreatment and the vacuum freeze drying, subpackaging, vacuumizing, sealing and packaging.
Furthermore, the fruit slices have the thickness of 6 mm-8 mm, the length of 59 mm-61 mm and the width of 59 mm-61 mm.
Further, the vacuum pressure of the vacuum pretreatment and the vacuum freeze drying is 41 Pa-45 Pa.
Further, the vacuum pretreatment is to pre-freeze the materials, wherein the pre-freezing temperature is-82 ℃ to-78 ℃, and the time is 29.7h to 30.3 h.
Furthermore, the temperature of the vacuum freeze drying is-82 ℃ to-78 ℃, and the time is 39.7h to 40.3 h.
Further, the vacuum freeze drying is to dry the material to the moisture content of less than 12%.
Further, the processing method for improving the crispness and porosity of the Meilong No. 1 pitaya jelly specifically comprises the following steps:
(1) selecting a new delicious dragon fruit No. 1 without insects, rot and diseases, and peeling for later use;
(2) feeding the peeled fresh Meilong No. 1 pitaya into a fruit slicing machine to be sliced into fruit slices, and controlling the slicing thickness of the pitaya;
(3) and (3) conveying the dragon fruit slices into a vacuum freeze drying chamber for vacuum pretreatment and vacuum freeze drying, controlling the technological parameters of the vacuum pretreatment and the vacuum freeze drying, subpackaging, filling inert gas, vacuumizing, and hermetically packaging.
Further, in step (3), the inert gas is nitrogen.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
(1) this application is based on in the speed of mass transfer and heat transfer among the dragon fruit moisture sublimation process, the dragon fruit free water and combine water to get rid of speed and difficulty degree, carries out freeze-drying to containing sugary height, crisp degree not enough good beautiful dragon fruit No. 1 for the first time, has given product preliminary treatment and vacuum freeze-drying parameter, and the vacuum freeze-drying improvement of the dry dragon fruit that is high for other sugariness simultaneously is referred to.
(2) Compared with the prior freeze-drying technology, the invention produces the product which is sweet, smooth in surface and as crisp as the traditional freeze-drying process of the dragon fruit by improving the thickness of the dragon fruit slices and adjusting the pre-freezing time, the drying air pressure, the drying time and the vacuum degree, overcomes the influence of high sugar content of the raw materials on the vacuum freeze-drying effect, and simultaneously improves the shift yield of the product and saves energy by increasing the thickness of the raw materials.
Detailed Description
The following is a detailed description of the embodiments of the present invention, but the present invention is not limited to these embodiments, and any modifications or substitutions in the basic spirit of the embodiments are included in the scope of the present invention as claimed in the claims.
Example 1
A processing method for improving the crisp and dry property and porosity of Meilong No. 1 pitaya jelly comprises the steps of cutting a fresh and delicious No. 1 pitaya into fruit pieces, sending the fruit pieces into a vacuum freeze drying chamber for vacuum pretreatment and vacuum freeze drying, controlling the technological parameters of the vacuum pretreatment and the vacuum freeze drying, subpackaging, vacuumizing, sealing and packaging; the method specifically comprises the following steps:
(1) selecting a new delicious dragon fruit No. 1 without insects, rot and diseases, and peeling for later use;
(2) feeding the peeled fresh Meilong No. 1 pitaya into a fruit slicing machine to be sliced into fruit slices, and controlling the slicing thickness of the pitaya;
(3) and (3) conveying the dragon fruit slices into a vacuum freeze drying chamber for vacuum pretreatment and vacuum freeze drying, controlling the technological parameters of the vacuum pretreatment and the vacuum freeze drying, subpackaging, filling inert gas, vacuumizing, and hermetically packaging.
Further, the fruit pieces are 6mm in thickness, 59mm in length and 59mm in width; the vacuum pressure of the vacuum pretreatment and the vacuum freeze drying is 41 Pa; the vacuum pretreatment is to pre-freeze the materials, wherein the pre-freezing temperature is-82 ℃ and the time is 29.7 hours; the temperature of the vacuum freeze drying is-82 ℃, and the time is 39.7 h; the vacuum freeze drying is to dry the materials until the water content is lower than 12%; in step (3), the inert gas is nitrogen.
Example 2
A processing method for improving the crisp and dry property and porosity of Meilong No. 1 pitaya jelly comprises the steps of cutting a fresh and delicious No. 1 pitaya into fruit pieces, sending the fruit pieces into a vacuum freeze drying chamber for vacuum pretreatment and vacuum freeze drying, controlling the technological parameters of the vacuum pretreatment and the vacuum freeze drying, subpackaging, vacuumizing, sealing and packaging; the method specifically comprises the following steps:
(1) selecting a new delicious dragon fruit No. 1 without insects, rot and diseases, and peeling for later use;
(2) feeding the peeled fresh Meilong No. 1 pitaya into a fruit slicing machine to be sliced into fruit slices, and controlling the slicing thickness of the pitaya;
(3) and (3) conveying the dragon fruit slices into a vacuum freeze drying chamber for vacuum pretreatment and vacuum freeze drying, controlling the technological parameters of the vacuum pretreatment and the vacuum freeze drying, subpackaging, filling inert gas, vacuumizing, and hermetically packaging.
Further, the fruit pieces are 8mm in thickness, 61mm in length and 61mm in width; the vacuum pressure of the vacuum pretreatment and the vacuum freeze drying is 45 Pa; the vacuum pretreatment is to pre-freeze the materials, wherein the pre-freezing temperature is-78 ℃, and the time is 30.3 hours; the temperature of the vacuum freeze drying is-78 ℃, and the time is 40.3 h; the vacuum freeze drying is to dry the materials until the water content is lower than 12%; in step (3), the inert gas is nitrogen.
Example 3
A processing method for improving the crisp and dry property and porosity of Meilong No. 1 pitaya jelly comprises the steps of cutting a fresh and delicious No. 1 pitaya into fruit pieces, sending the fruit pieces into a vacuum freeze drying chamber for vacuum pretreatment and vacuum freeze drying, controlling the technological parameters of the vacuum pretreatment and the vacuum freeze drying, subpackaging, vacuumizing, sealing and packaging; the method specifically comprises the following steps:
(1) selecting a new delicious dragon fruit No. 1 without insects, rot and diseases, and peeling for later use;
(2) feeding the peeled fresh Meilong No. 1 pitaya into a fruit slicing machine to be sliced into fruit slices, and controlling the slicing thickness of the pitaya;
(3) and (3) conveying the dragon fruit slices into a vacuum freeze drying chamber for vacuum pretreatment and vacuum freeze drying, controlling the technological parameters of the vacuum pretreatment and the vacuum freeze drying, subpackaging, filling inert gas, vacuumizing, and hermetically packaging.
Further, the fruit pieces are 6.5mm in thickness, 59.5mm in length and 59.5mm in width; the vacuum pressure of the vacuum pretreatment and the vacuum freeze drying is 42 Pa; the vacuum pretreatment is to pre-freeze the materials, wherein the pre-freezing temperature is-79 ℃ and the time is 29.8 hours; the temperature of the vacuum freeze drying is-79 ℃, and the time is 39.8 h; the vacuum freeze drying is to dry the materials until the water content is lower than 12%; in step (3), the inert gas is nitrogen.
Example 4
A processing method for improving the crisp and dry property and porosity of Meilong No. 1 pitaya jelly comprises the steps of cutting a fresh and delicious No. 1 pitaya into fruit pieces, sending the fruit pieces into a vacuum freeze drying chamber for vacuum pretreatment and vacuum freeze drying, controlling the technological parameters of the vacuum pretreatment and the vacuum freeze drying, subpackaging, vacuumizing, sealing and packaging; the method specifically comprises the following steps:
(1) selecting a new delicious dragon fruit No. 1 without insects, rot and diseases, and peeling for later use;
(2) feeding the peeled fresh Meilong No. 1 pitaya into a fruit slicing machine to be sliced into fruit slices, and controlling the slicing thickness of the pitaya;
(3) and (3) conveying the dragon fruit slices into a vacuum freeze drying chamber for vacuum pretreatment and vacuum freeze drying, controlling the technological parameters of the vacuum pretreatment and the vacuum freeze drying, subpackaging, filling inert gas, vacuumizing, and hermetically packaging.
Further, the fruit pieces are 7.5mm in thickness, 60.5mm in length and 60.5mm in width; the vacuum pressure of the vacuum pretreatment and the vacuum freeze drying is 44 Pa; the vacuum pretreatment is to pre-freeze the materials, wherein the pre-freezing temperature is-81 ℃ and the time is 30.2 hours; the temperature of the vacuum freeze drying is-81 ℃, and the time is 40.2 h; the vacuum freeze drying is to dry the materials until the water content is lower than 12%; in step (3), the inert gas is nitrogen.
Example 5
A processing method for improving the crisp and dry property and porosity of Meilong No. 1 pitaya jelly comprises the steps of cutting a fresh and delicious No. 1 pitaya into fruit pieces, sending the fruit pieces into a vacuum freeze drying chamber for vacuum pretreatment and vacuum freeze drying, controlling the technological parameters of the vacuum pretreatment and the vacuum freeze drying, subpackaging, vacuumizing, sealing and packaging; the method specifically comprises the following steps:
(1) selecting a new delicious dragon fruit No. 1 without insects, rot and diseases, and peeling for later use;
(2) feeding the peeled fresh Meilong No. 1 pitaya into a fruit slicing machine to be sliced into fruit slices, and controlling the slicing thickness of the pitaya;
(3) and (3) conveying the dragon fruit slices into a vacuum freeze drying chamber for vacuum pretreatment and vacuum freeze drying, controlling the technological parameters of the vacuum pretreatment and the vacuum freeze drying, subpackaging, filling inert gas, vacuumizing, and hermetically packaging.
Further, the fruit pieces are 7mm in thickness, 60mm in length and 60mm in width; the vacuum pressure of the vacuum pretreatment and the vacuum freeze drying is 43 Pa; the vacuum pretreatment is to pre-freeze the materials, wherein the pre-freezing temperature is-80 ℃ and the time is 30.0 h; the temperature of the vacuum freeze drying is-80 ℃, and the time is 40.0 h; the vacuum freeze drying is to dry the materials until the water content is lower than 12%; in step (3), the inert gas is nitrogen.
Comparative example 1
Cutting fresh Pitaya Meilong No. 1 into pieces, vacuum freeze-drying in a vacuum freeze-drying chamber for 24 hr (thickness of 4 mm), drying for 30 hr under 100Pa, packaging, and vacuum-sealing.
Observing the dried dragon fruit jelly products prepared by the methods of examples 1-5 and comparative example 1. The product obtained by processing in the comparative example 1 has uneven color, raised periphery and uneven surface, the appearance of the product is influenced, and meanwhile, the mass production capacity is reduced due to the fact that the thickness of the fruit slices is too small; and the produced dragon fruit jelly is not enough in dry and crisp degree, and the phenomenon of soft and soft texture appears in part, so that the product popularization is influenced. Through improving sample processing mode, prefreezing time, vacuum freeze-drying technology, adopt this application embodiment 1 ~ 5 scheme to carry out the dragon fruit freeze-drying, can solve the problem that Meilong No. 1 dragon fruit is low in crispness, uneven color, perk all around, surface unevenness, have the significance to help the enterprise development, consolidate the peasant household and take off poverty the result.
To further illustrate that the present invention can achieve the technical effects, the following experiments were performed:
correlation test of evaluation indexes of dried dragon fruit jelly
Sensory evaluation evaluators are trained according to GB/T22210-2008, specific evaluation methods and reference objects are shown in Table 1, 9 groups of dried dragon fruit jelly products are manufactured by the applicant through different vacuum freezing processes, and specific vacuum freezing process test designs are shown in Table 2.
TABLE 1 sensory evaluation of freeze-dried crispness of pitaya
TABLE 2 correlation test design for evaluation index of dried dragon fruit jelly
| Sample numbering | Thickness of slice | Prefreezing time | Dry air pressure | Drying time/h |
| 1 | 14 | 42 | 30 | 30 |
| 2 | 8 | 36 | 40 | 24 |
| 3 | 6 | 30 | 40 | 36 |
| 4 | 4 | 30 | 30 | 42 |
| 5 | 6 | 36 | 50 | 36 |
| 6 | 12 | 24 | 60 | 18 |
| 7 | 4 | 30 | 40 | 42 |
| 8 | 10 | 36 | 50 | 24 |
| 9 | 10 | 42 | 40 | 36 |
Sensory evaluation, porosity detection and texture analysis are carried out on 9 groups of test groups, Pearson correlation analysis is carried out on the relationship among all indexes by adopting SPSS, the result shows that no obvious correlation exists between the shearing force and the sensory hardness, the crispness and the brittleness, the analysis reason is that the thickness of a TA-SBA probe adopted by the shearing force measurement is about 1.5mm, the freeze-drying volume of the pitaya is smaller, the weight is lighter, the possibility of uneven stress of the cross section of a sample due to upwarping in the shearing process exists, and the data fluctuation of the measuring method is larger when the pitaya jelly is measured; the analysis of the significant negative correlation between the texture hardness and the total score of the sensory hardness, the crispness and the sensory evaluation shows that the hardness and the porosity can better predict the food taste, and in order to reduce the volatility of subjective evaluation, the equipment cost and the correlation coefficient are comprehensively considered, and the porosity is used as an evaluation index for carrying out subsequent process optimization. The results of the experiment are shown in table 3.
TABLE 3 Dry texture index, porosity and sensory evaluation results of dragon fruit jelly
TABLE 4 correlation analysis between objective analysis index and sensory evaluation index for freeze-drying of pitaya
Tests show that the freeze-drying porosity of the pitaya is obviously related to the sensory crispness and the brittleness, and the freeze-drying porosity of the pitaya is used as a substitute detection index in a single-factor test and a response surface test. The results of the single-factor response surface test show that: the contribution rate of all factors is that the thickness of the sample is more than the drying air pressure, the pre-freezing time is more than the drying time; the relative error between the verification value and the predicted value is less than 5%, and the freeze-dried pitaya which has the advantages of no collapse and no agglomeration in appearance, bright red color, strong fragrance, palatability and crispness can be produced in a short time by adopting the scheme.
The pitaya No. 1 has high sugar content and low eutectic point temperature compared with other varieties, so that the traditional pre-freezing time is not enough to ensure the freezing of all water in the pitaya.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Second, response surface optimization test
And designing a response surface test by adopting a Box-Benhnken center combination method by taking the thickness, the pre-freezing time, the vacuum degree and the drying time of the sample as independent variables and the porosity of freeze-dried dragon fruits as response values.
TABLE 5 response surface test design and test results
The following model was constructed by regression analysis:
R＝-131.822+11.615A+5.749B+0.336C+2.801D+0.108AB+0.044AC-0.101AD+0.004 BC-0.923A2-0.102B2-0.010C2-0.025D2。
the model is obvious in fitting (P is less than 0.0001), the mismatching item is not obvious (P is more than 0.05), and the variance analysis of the regression model shows that the fitting degree R2 and the correction fitting degree AdjR-Squared are 0.9869 and 0.9771 respectively, which indicates that the simulation reliability of the regression model is high. Through response surface optimization, the optimal process conditions of vacuum freeze-drying and drying of the Meilong No. 1 red-meat pitaya are obtained; the repeatability test is carried out for 3 times according to the process, the product is flat in appearance, crisp in taste and uniform and bright in color, the porosity of the detected product is 62.603%, and the relative error with the predicted value is less than 5%, so that the model is reasonable and credible. Compared with the freeze-drying of the dragon fruit produced by the traditional process (the slice thickness is 4mm, the pre-freezing time is 24h, the drying air pressure is 100Pa, and the drying time is 36h), the freeze-drying porosity of the dragon fruit produced by the process is high, the collapse degree is small, the color is more uniform, and the crisp property is higher.
TABLE 6 regression model analysis of variance results
| Source | Degree of freedom | Sum of squares | Mean square | F value | P value |
| Model | 332.68 | 12 | 27.72 | 100.42 | <0.0001** |
| A-slice thickness | 2.29 | 1 | 2.29 | 8.31 | 0.0108* |
| C-Dry air pressure | 33.51 | 1 | 33.51 | 121.39 | <0.0001** |
| D-drying time | 0.3510 | 1 | 0.3510 | 1.27 | 0.2762 |
| AB | 7.35 | 1 | 7.35 | 26.64 | <0.0001** |
| AC | 1.69 | 1 | 1.69 | 6.12 | 0.0249* |
| AD | 0.5625 | 1 | 0.5625 | 2.04 | 0.1727 |
| BC | 1.44 | 1 | 1.44 | 5.22 | 0.0364* |
| A2 | 0.2500 | 1 | 0.2500 | 0.9056 | 0.3555 |
| B2 | 5.53 | 1 | 5.53 | 20.03 | 0.0004** |
| C2 | 88.12 | 1 | 88.12 | 319.20 | <0.0001** |
| Residual error | 6.46 | 1 | 6.46 | 23.42 | 0.0002** |
| Mistaking | 4.42 | 16 | 0.2761 | ||
| Pure error | 3.71 | 12 | 0.3091 | 1.75 | 0.3123 |
| Total error | 0.7080 | 4 | 0.1770 | ||
| Model | 337.10 | 28 | |||
| 332.68 | 12 | 27.72 | 100.42 | <0.0001** |
Tests show that the freeze-drying porosity of the pitaya is obviously related to the sensory crispness and the brittleness, and the freeze-drying porosity of the pitaya is used as a substitute detection index in a single-factor test and a response surface test. The results of the single-factor response surface test show that: the contribution rate of all factors is that the thickness of the sample is more than the drying air pressure, the pre-freezing time is more than the drying time; the relative error between the verification value and the predicted value is less than 5%, and the freeze-dried pitaya which has the advantages of no collapse and no agglomeration in appearance, bright red color, strong fragrance, palatability and crispness can be produced in a short time by adopting the scheme.
The pitaya No. 1 has high sugar content and low eutectic point temperature compared with other varieties, so that the traditional pre-freezing time is not enough to ensure the freezing of all water in the pitaya.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (8)
1. A processing method for improving the crispness and porosity of Meilong No. 1 pitaya jelly is characterized by comprising the following steps of: cutting fresh and delicious dragon fruit No. 1 into pieces, sending into a vacuum freeze drying chamber for vacuum pretreatment and vacuum freeze drying, controlling the technological parameters of the vacuum pretreatment and the vacuum freeze drying, subpackaging, vacuumizing, sealing and packaging.
2. The processing method for improving the crispness and porosity of the Meilong No. 1 pitaya jelly according to claim 1, which is characterized by comprising the following steps of: the fruit slices have the thickness of 6-8 mm, the length of 59-61 mm and the width of 59-61 mm.
3. The processing method for improving the crispness and porosity of the Meilong No. 1 pitaya jelly according to claim 1, which is characterized by comprising the following steps of: the vacuum pressure of the vacuum pretreatment and the vacuum freeze drying is 41 Pa-45 Pa.
4. The processing method for improving the crispness and porosity of the Meilong No. 1 pitaya jelly according to claim 1, which is characterized by comprising the following steps of: the vacuum pretreatment is to pre-freeze the materials at-82 to-78 ℃ for 29.7 to 30.3 hours.
5. The processing method for improving the crispness and porosity of the Meilong No. 1 pitaya jelly according to claim 1, which is characterized by comprising the following steps of: the temperature of the vacuum freeze drying is-82 ℃ to-78 ℃, and the time is 39.7h to 40.3 h.
6. The processing method for improving the crispness and porosity of the Meilong No. 1 pitaya jelly according to claim 1, which is characterized by comprising the following steps of: the vacuum freeze drying is to dry the materials to the water content of less than 12%.
7. The processing method for improving the crispness and porosity of the Meilong No. 1 pitaya jelly according to any one of claims 1 to 6, which is characterized by comprising the following steps:
(1) selecting a new delicious dragon fruit No. 1 without insects, rot and diseases, and peeling for later use;
(2) feeding the peeled fresh Meilong No. 1 pitaya into a fruit slicing machine to be sliced into fruit slices, and controlling the slicing thickness of the pitaya;
(3) and (3) conveying the dragon fruit slices into a vacuum freeze drying chamber for vacuum pretreatment and vacuum freeze drying, controlling the technological parameters of the vacuum pretreatment and the vacuum freeze drying, subpackaging, filling inert gas, vacuumizing, and hermetically packaging.
8. The processing method for improving the crispness and porosity of the Meilong No. 1 pitaya jelly according to claim 7, which is characterized in that: in step (3), the inert gas is nitrogen.
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Application publication date: 20210723 |