CN114027385A - Method for shortening freeze drying time of kiwi fruits - Google Patents
Method for shortening freeze drying time of kiwi fruits Download PDFInfo
- Publication number
- CN114027385A CN114027385A CN202111427862.9A CN202111427862A CN114027385A CN 114027385 A CN114027385 A CN 114027385A CN 202111427862 A CN202111427862 A CN 202111427862A CN 114027385 A CN114027385 A CN 114027385A
- Authority
- CN
- China
- Prior art keywords
- kiwi
- freeze
- ultrasonic
- kiwi fruit
- drying time
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 108
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 108
- 238000000034 method Methods 0.000 title claims abstract description 39
- 238000004108 freeze drying Methods 0.000 title claims abstract description 37
- 238000004904 shortening Methods 0.000 title claims abstract description 16
- 206010033546 Pallor Diseases 0.000 claims abstract description 17
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 23
- 238000007710 freezing Methods 0.000 claims description 16
- 230000008014 freezing Effects 0.000 claims description 16
- 238000002791 soaking Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 9
- 241000238631 Hexapoda Species 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 7
- 201000010099 disease Diseases 0.000 claims description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 7
- 238000002203 pretreatment Methods 0.000 claims 1
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 230000008595 infiltration Effects 0.000 abstract description 2
- 238000001764 infiltration Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000011160 research Methods 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 31
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 27
- 238000001035 drying Methods 0.000 description 20
- 239000000523 sample Substances 0.000 description 20
- 239000012153 distilled water Substances 0.000 description 13
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 12
- 229930003268 Vitamin C Natural products 0.000 description 12
- 239000011718 vitamin C Substances 0.000 description 12
- 235000019154 vitamin C Nutrition 0.000 description 12
- 238000002835 absorbance Methods 0.000 description 11
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 10
- 229930006000 Sucrose Natural products 0.000 description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 8
- 239000012086 standard solution Substances 0.000 description 8
- 229960004793 sucrose Drugs 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 7
- 239000005720 sucrose Substances 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 229960004106 citric acid Drugs 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 5
- 230000035699 permeability Effects 0.000 description 5
- 239000012488 sample solution Substances 0.000 description 5
- 238000012216 screening Methods 0.000 description 5
- 238000009777 vacuum freeze-drying Methods 0.000 description 5
- 238000009461 vacuum packaging Methods 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 238000007865 diluting Methods 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- RJGDLRCDCYRQOQ-UHFFFAOYSA-N anthrone Chemical compound C1=CC=C2C(=O)C3=CC=CC=C3CC2=C1 RJGDLRCDCYRQOQ-UHFFFAOYSA-N 0.000 description 3
- 235000011869 dried fruits Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000004134 energy conservation Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000004570 mortar (masonry) Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 238000000527 sonication Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- CIWBSHSKHKDKBQ-SZSCBOSDSA-N 2-[(1s)-1,2-dihydroxyethyl]-3,4-dihydroxy-2h-furan-5-one Chemical compound OC[C@H](O)C1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-SZSCBOSDSA-N 0.000 description 1
- 244000117493 Colubrina ferruginosa Species 0.000 description 1
- 235000008542 Colubrina ferruginosa Nutrition 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229960004543 anhydrous citric acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 229910000366 copper(II) sulfate Inorganic materials 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000012470 diluted sample Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000006098 transglycosylation Effects 0.000 description 1
- 238000005918 transglycosylation reaction Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 238000000870 ultraviolet spectroscopy Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the technical field of kiwi fruit deep processing technology research, and discloses a method for shortening kiwi fruit freeze-drying time. The method comprises the following steps: pretreating kiwi fruits into kiwi fruit slices; carrying out color protection treatment and blanching on the pretreated kiwi fruit slices; placing the blanched kiwi fruit slices in sugar liquor, and carrying out ultrasonic treatment; and freeze-drying the ultrasonic-treated kiwi fruit slices. According to the invention, the ultrasonic temperature, the ultrasonic time, the ultrasonic power and the sugar concentration in the ultrasonic sugar infiltration process are controlled, so that the freeze drying time of the kiwi fruit is greatly shortened, the texture and the sense of the prepared dried kiwi fruit are improved, and the production cost and the energy consumption are reduced.
Description
Technical Field
The invention relates to the technical field of kiwi fruit deep processing technology research, and particularly relates to a method for shortening kiwi fruit freeze-drying time.
Background
The kiwi fruit contains rich saccharide, organic acid and polyphenol substances, and the content of vitamin C is far higher than that of common fruits, so that the kiwi fruit is known as the king of the fruits. However, it is easy to be damaged by machinery, and has great difficulty in transportation and sale across seasons, so it is often made into various products. Wherein, the dried fruit has small volume, light weight and convenient carrying and storage, and is an important processing direction.
Although the existing freeze drying technology can retain the nutrient components of food to a greater extent, the freeze drying product has higher cost due to long drying time and large energy consumption, and the development of the freeze drying dried fruit market is restricted to a certain extent.
In view of this, the invention is particularly proposed.
Disclosure of Invention
In order to solve the problems in the background art, the invention provides a method for shortening the freeze drying time of kiwi fruits. The freeze drying time of the kiwi fruit is shortened to 43.05-48.23 h by the freeze drying method, and compared with the traditional method of 54.7-69 h, the freeze drying method obviously shortens the drying time.
In order to achieve the purpose, the invention adopts the technical scheme that: a method for shortening freeze-drying time of kiwi fruits comprises the following steps:
pretreating kiwi fruits into kiwi fruit slices;
carrying out color protection treatment and blanching on the pretreated kiwi fruit slices;
placing the blanched kiwi fruit slices in sugar liquor, and carrying out ultrasonic treatment; pre-freezing the kiwi fruit slices subjected to ultrasonic treatment; and
freeze-drying the pre-frozen kiwi fruit slices.
Further, the pre-processing comprises: selecting kiwi fruits without diseases, insect pests and mechanical damage, peeling the kiwi fruits, and cutting the kiwi fruits into kiwi fruit slices with the thickness of 4-6 mm and the diameter of 40-60 mm.
Further, the color protection treatment method comprises the following steps: soaking the kiwi fruit slices in 0.4-0.6 mass percent of citric acid color protection liquid for 20-40 min. The quality of the kiwi fruit slices is as follows: the quality of the color protection liquid is about 1 (2-4).
Further, the blanching method comprises the following steps: blanching the kiwi fruit slices in hot water at 50-70 ℃ for 60-90 s, and then cooling with cold water at 10-20 ℃.
Further, the ultrasonic treatment conditions are as follows: the ultrasonic power is 120-200W, the ultrasonic time is 30-60 min, and the ultrasonic temperature is 20-40 ℃.
Further, the ultrasonic treatment conditions are as follows: the ultrasonic power is 200W, the ultrasonic time is 50 min, and the ultrasonic temperature is 24 ℃.
Further, the mass concentration of the sugar solution is 30-60%.
Further, the mass concentration of the sugar solution was 45%.
Further, the pre-freezing temperature is-18 to-24 ℃, and the pre-freezing time is 24 to 48 hours.
Further, the temperature of the freeze drying is-40 to-50 ℃, the vacuum degree is 0 to 12 Pa,
the invention also provides a kiwi fruit product prepared by adopting any method for shortening the freeze drying time of kiwi fruit.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, the ultrasonic temperature, the ultrasonic time, the ultrasonic power and the sugar concentration in the ultrasonic sugar infiltration process are controlled, so that the freeze drying time of the kiwi fruit is greatly shortened, the texture and the sense of the prepared dried kiwi fruit are improved, and the production cost and the energy consumption are reduced.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the description is intended to be exemplary only, and is not intended to limit the scope of the present invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The kiwi fruit used in the embodiment of the invention is a domestic slow-fragrance green-heart kiwi fruit which is purchased from the Bluestone bridge fruit wholesale market in Sichuan province;
sodium hydroxide, hydrochloric acid, concentrated sulfuric acid, anthrone and L (+) -ascorbic acid which are analytically pure and purchased from Clong Chemicals GmbH of City, Sichuan province;
anhydrous citric acid, food grade, purchased from Huai Fang Yingxuan industries, Ltd;
high fructose corn syrup (60%,w/w) Purchased from Zhongliang Biotech, Inc.
The apparatus used was: SQP type electronic balance (sensory 0.001 g), beijing sidoris scientific instruments ltd; QH-139 slicer, kunzhou, germany kitchenware item ltd; KQ5200DE model numerical control ultrasonic cleaner, ultrasonic instruments Inc. of Kunshan; SCIENTZ-10N Freeze dryer, Ningbo Xinzhi Biotech Co., Ltd; BCD-520WDPD type refrigerator, hail wisdom shares ltd; UV-1800BPC ultraviolet visible spectrophotometer, Shanghai Meipu Da Instrument Co., Ltd; ta.xt.plus physical property tester, british SMS.
Examples 1 to 3
In examples 1 to 3, only the ultrasonic temperature is different, and other process steps are the same, specifically:
screening: collecting kiwi fruits which are similar in size and consistent in maturity and have no plant diseases, insect pests and mechanical damage;
peeling and slicing: taking about 200 g of peeled kiwi fruits, and cutting into kiwi fruit slices with the thickness of 5 mm and the diameter of about 50 mm by using a slicing machine;
soaking in color protection liquid: soaking 600 g of citric acid color protection solution (the mass of kiwi fruit slices: the mass of the color protection solution =1: 3) with the mass fraction of 0.45% for 30 min;
blanching: blanching kiwi fruit slices in hot water at 60 ℃ for 60 s, cooling with cold water at 15 ℃, and taking out for draining;
sugar permeability by ultrasonic: putting the kiwi fruit slices into sugar solution with the mass concentration of 45%, and treating under the conditions of ultrasonic power of 160W and ultrasonic time of 30 min, wherein the ultrasonic temperature is shown in table 1;
pre-freezing: taking out the pretreated kiwi fruit slices, bagging, and freezing at-18 ℃ for 48 h;
vacuum freeze drying: quickly put into a drying bin of a freeze dryer. Setting the temperature of the cold trap at-50 ℃ and the vacuum degree at 12 Pa, taking out the sample when the temperature of the sample is constant as displayed on the operation interface of the freeze dryer, and carrying out vacuum packaging. The results are shown in Table 1.
TABLE 1
As can be seen from the combination of the experiment processes in Table 1, the freeze-drying time is 45.23 h, which is the shortest when the ultrasonic temperature is 30 ℃ in example 2; when the ultrasonic temperature exceeds 40 ℃, the dried kiwi fruits appear yellow brown to a certain extent, and the color of the dried kiwi fruits is greatly influenced. Therefore, the drying time can be effectively reduced within 20-40 ℃ of the ultrasonic temperature.
Examples 4-6 are presented to illustrate drying times at different ultrasonic powers
Examples 4-6 only the ultrasonic power is different, and the other process steps are the same, specifically:
screening: collecting kiwi fruits which are similar in size and consistent in maturity and have no plant diseases, insect pests and mechanical damage;
peeling and slicing: taking about 300 g of peeled kiwi fruits, and cutting into kiwi fruit slices with the thickness of 4 mm and the diameter of about 60 mm by using a slicing machine;
soaking in color protection liquid: soaking 600 g of citric acid color protection solution (the mass of kiwi fruit slices: the mass of the color protection solution =1: 2) with the mass fraction of 0.5% for 20 min;
blanching: blanching kiwi fruit slices in 50 deg.C hot water for 90s, cooling with 10 deg.C cold water, taking out, and draining;
sugar permeability by ultrasonic: putting the kiwi fruit slices into sugar solution with the mass concentration of 45%, and treating at the ultrasonic temperature of 20 ℃ for 30 min, wherein the ultrasonic power is shown in table 2;
pre-freezing: taking out the pretreated kiwi fruit slices, bagging, and freezing at-20 deg.C for 42 h;
vacuum freeze drying: quickly put into a drying bin of a freeze dryer. Setting the temperature of the cold trap at-47 ℃ and the vacuum degree at 9 Pa, finishing drying when the temperature of the sample is constant as displayed by an operation interface of the freeze dryer, taking out the sample, and carrying out vacuum packaging.
Meanwhile, the control groups 1-2 are set, and compared with the examples 4-6, only the ultrasonic power is different, specifically, the control group 1 is 0W, and the control group 2 is 80W. The results are shown in Table 2.
TABLE 2
It can be seen from table 2 in combination with the experimental process that the freeze-drying time of kiwi fruits is gradually shortened with the increase of the ultrasonic power, and the ultrasonic power is increased after the ultrasonic power reaches 120W, and the freeze-drying time shows a gradually stable trend. The drying time required at 200W is 44.15 h. Therefore, in the aspect of energy conservation, the drying time can be effectively reduced within 120-200W of ultrasonic power.
Examples 7-9 are presented to illustrate drying times at different sugar concentrations
Examples 7-9 only the sugar concentration was different, the other process steps were the same, specifically:
screening: collecting kiwi fruits which are similar in size and consistent in maturity and have no plant diseases, insect pests and mechanical damage;
peeling and slicing: taking about 400 g of peeled kiwi fruits, and cutting into kiwi fruit slices with the thickness of 6 mm and the diameter of about 40 mm by using a slicing machine;
soaking in color protection liquid: soaking 1600 g of citric acid color protection solution with the mass fraction of 0.4% (the mass of the kiwi fruit slices: the mass of the color protection solution =1: 4) for 40 min;
blanching: blanching kiwi fruit slices in hot water at 70 deg.C for 80 s, cooling with cold water at 12 deg.C, taking out, and draining;
sugar permeability by ultrasonic: putting the kiwi fruit slices into sugar solution shown in table 3, and treating at an ultrasonic power of 200W and an ultrasonic temperature of 20 ℃ for 30 min;
pre-freezing: taking out the pretreated kiwi fruit slices, bagging, and freezing at-21 deg.C for 36 h;
vacuum freeze drying: quickly put into a drying bin of a freeze dryer. Setting the temperature of the cold trap at-45 ℃ and the vacuum degree at 7 Pa, taking out the sample when the temperature of the sample is constant as displayed on the operation interface of the freeze dryer, and carrying out vacuum packaging.
Meanwhile, control groups 3 to 4 were set, and compared with examples 7 to 9, only the sugar concentrations were different, specifically, 0% for control group 3 and 15% for control group 4. The results are shown in Table 3.
TABLE 3
It can be seen from table 3 in combination with the experimental process that the sugar solution concentration increases and the drying time tends to be stable after being shortened. When the sugar solution concentration is 45%, the drying time is the shortest and is 44.24 h. Therefore, the sugar solution concentration of the invention is within 30-60%, and the drying time can be effectively reduced.
Examples 10-12 are provided to illustrate drying times at different sonication times
Examples 10 to 12 differ only in the ultrasound time, and the other process steps are the same, specifically:
screening: collecting kiwi fruits which are similar in size and consistent in maturity and have no plant diseases, insect pests and mechanical damage;
peeling and slicing: taking about 500 g of peeled kiwi fruits, and cutting into kiwi fruit slices with the thickness of 5.5 mm and the diameter of about 45 mm by using a slicing machine;
soaking in color protection liquid: soaking 1250 g of citric acid color protection solution (the mass of the kiwi fruit slices is =1: 2.5) with the mass fraction of 0.6% for 25 min;
blanching: blanching kiwi fruit slices in 65 deg.C hot water for 75 s, cooling with 20 deg.C cold water, taking out, and draining;
sugar permeability by ultrasonic: putting the kiwi fruit slices into sugar solution shown in table 3, and treating at an ultrasonic power of 200W and an ultrasonic temperature of 20 ℃, wherein the ultrasonic time is shown in table 4;
pre-freezing: taking out the pretreated kiwi fruit slices, bagging, and freezing at-22 deg.C for 30 h;
vacuum freeze drying: quickly put into a drying bin of a freeze dryer. Setting the temperature of the cold trap at-43 ℃ and the vacuum degree at 5 Pa, taking out the sample when the temperature of the sample is constant as displayed on the operation interface of the freeze dryer, and carrying out vacuum packaging.
Meanwhile, 5-6 of the control group is set, compared with the examples 10-12, the ultrasonic time is different, specifically, 0 min is set for the control group 6, and 15 min is set for the control group 6. The results are shown in Table 4.
TABLE 4
As can be seen from the combination of the experiment process in Table 4, the ultrasonic time is increased, the time required by freeze drying is shortened, and the ultrasonic treatment for 30 min can shorten the freeze-drying time to 44.53 h. The ultrasonic treatment time is more than 30 min, and the freeze-drying time is slightly increased. Therefore, in the aspect of energy conservation, the drying time can be effectively reduced within 30-60 min of the ultrasonic time.
Example 13
The embodiment is the best embodiment, and the specific process comprises the following steps: screening: collecting kiwi fruits which are similar in size and consistent in maturity and have no plant diseases, insect pests and mechanical damage;
peeling and slicing: taking about 350 g of peeled kiwi fruits, and cutting into kiwi fruit slices with the thickness of 4.5 mm and the diameter of about 55 mm by using a slicing machine;
soaking in color protection liquid: 1225 g of the color protection liquid of citric acid with the mass fraction of 0.55 percent is adopted, and the mass of the Chinese gooseberry slices is as follows: mass =1: 2.5) of color protection liquid, and soaking for 35 min;
blanching: blanching kiwi fruit slices in hot water at 55 ℃ for 85 s, cooling with cold water at 18 ℃, and taking out for draining;
sugar permeability by ultrasonic: putting the kiwi fruit slices into a sugar solution with the mass concentration of 45%, and treating under the conditions of ultrasonic power of 200W, ultrasonic temperature of 24 ℃ and ultrasonic time of 50 min;
pre-freezing: taking out the pretreated kiwi fruit slices, bagging, and freezing at-24 deg.C for 24 h;
vacuum freeze drying: quickly put into a drying bin of a freeze dryer. Setting the temperature of the cold trap at-40 ℃ and the vacuum degree at 3 Pa, finishing drying when the temperature of the sample is constant as displayed by an operation interface of the freeze dryer, taking out the sample, and carrying out vacuum packaging.
The drying time of this example was found to be 43.07 h.
The samples prepared in this example were subjected to sensory, nutritional index and texture tests, and samples without sonication were used as a blank control, and the measurement method was as follows.
Sensory evaluation: 10 trained sensory analysts are organized to evaluate the qualities of the dried kiwi fruits such as color, taste, smell, tissue form, mouthfeel and the like, and the grades are scored according to sensory evaluation standards. Sensory evaluation criteria refer to table 5.
TABLE 5
And (3) total acid determination: the content of the dry kiwi fruit total acid is determined by a GB12456-2021 related method.
And (3) determination of vitamin C content: and (3) measuring the content of the vitamin C in the dried kiwi fruits by adopting an ultraviolet spectrophotometry.
Accurately weighing 0.050 g ascorbic acid, adding 10.0 mL hydrochloric acid (10%,w/w) Dissolving, diluting to 500 mL with distilled water to obtain vitamin C standard solution (100 μ g/mL,w/v). Transferring 10.0 mL of vitamin C standard solution into a 50 mL colorimetric tube, diluting to a scale, scanning by using an ultraviolet spectrophotometer, and taking the maximum absorption wavelength of the vitamin C standard solution in the wavelength range of 200-300 nm as a measurement wavelength (243 nm). Accurately transferring 0.5 mL, 1.0 mL, 1.5 mL, 2.0 mL, 2.5 mL, 3.0 mL, 4.0 mL and 5.0 mL of the vitamin C standard solution into a 50 mL volumetric flask, and fixing the volume to the scale. Measuring absorbance at 243 nm with distilled water as reference, and drawing standard curve with vitamin C concentration as abscissa and absorbance as ordinate (1: (y=0.0557x+0.0123，R2=0.9994）。
Weighing 6.00 g of dried kiwi fruit, placing in a mortar, adding 10.0 mL of hydrochloric acid (1%,w/w) Homogenizing, transferring into a 50 mL volumetric flask, diluting to the mark, and mixing. Transferring to a centrifuge tube, centrifuging at 6000 rpm for 10 min, collecting 1.0 mL of supernatant, adding 2.0 mL of hydrochloric acid (10%,w/w) In a 50 mL volumetric flask, the solution was diluted to a predetermined scale with distilled water, and the absorbance A at 243 nm was measured using distilled water as a blank1. 1.0 mL of the supernatant, 10.0 mL of distilled water, and 4.0 mL of a sodium hydroxide solution (1 mol/L) were sequentially aspirated and placed in a 50 mL volumetric flask. After standing for 20 min, 4.0 mL of hydrochloric acid (10%,w/w) Mixing, and fixing volume to scale. To steamDistilled water as blank, and measuring its absorbance A at 243 nm2。A1And A2The difference is the absorbance of the sample solution. And substituting the absorbance of the sample solution into the standard curve to calculate the concentration of the vitamin C in the sample solution. The vitamin C content in the dried kiwi fruit can be calculated according to the following formula:
in the formula: c is the concentration of vitamin C calculated according to a standard curve equation, namely mu g/mL; v1The volume of the sample solution is taken in mL when the absorbance is measured; vGeneral assemblyIn order to suck a sample to fix the volume of the total volume, mL; vTo-be-tested assemblyThe total volume of the sample to be detected is mL; wGeneral assemblyG is the dry fruit mass; 100 and 1000 are scaling factors.
And (3) total sugar determination: and (3) measuring the total sugar content of the dried kiwi fruits by adopting an anthrone colorimetric method.
Accurately weighing 1.000 g of analytically pure sucrose dried to constant weight at 80 deg.C, adding a small amount of distilled water for dissolving, adding 0.5 mL of concentrated sulfuric acid, adding distilled water to constant volume to 100 mL scale to obtain sucrose standard solution (0.01 g/mL,w/v). A sucrose standard solution (0.01 g/mL,w/v) Adding distilled water to the scale in a 100 mL volumetric flask, shaking up to obtain the sucrose standard solution (100 mug/mL,w/v）。
1.0 g of analytically pure anthrone was weighed, dissolved in 50.0 mL of ethyl acetate and stored in a brown bottle to prepare an anthrone-ethyl acetate solution. Accurately pipetted sucrose standard solutions (100. mu.g/mL,w/v) 0 mL, 0.2 mL, 0.4 mL, 0.6 mL, 0.8 mL, 1.0 mL and distilled water 2.0 mL, 1.8 mL, 1.6 mL, 1.4 mL, 1.2 mL, 1.0 mL in a 25 mL scale test tube, respectively labeled as tubes 0-6. Adding 0.5 mL of anthrone-ethyl acetate reagent and 5.0 mL of concentrated sulfuric acid in sequence, fully oscillating, immediately placing the test tube into a boiling water bath, accurately preserving heat for 1 min tube by tube, taking out, and naturally cooling to room temperature. Tubes No. 0 were zeroed as a blank and absorbance values were measured at 630 nm. Drawing a standard by taking the absorbance value as a vertical coordinate and the mass of the sucrose as a horizontal coordinateCurve (y=0.00834x-0.1712，R2=0.99657）。
Weighing 1.00 g of dried kiwi fruits in a mortar, grinding into slurry, adding a small amount of distilled water, transferring into a graduated test tube, adding 5-10 mL of distilled water, sealing with a plastic film, boiling in boiling water for extraction for 30 min, taking out, cooling, filtering, directly filtering the filtrate into a 100 mL volumetric flask, recovering the residue into the test tube, adding 5-10 mL of distilled water, boiling again for extraction for 10 min, filtering into the volumetric flask, repeatedly rinsing the test tube and the residue with water, transferring into the volumetric flask together after filtering, and fixing the volume to obtain a sample extracting solution. Diluting 10 times for later use.
0.5 mL of the diluted sample extract was aspirated into a 25 mL graduated tube, and 1.5 mL of distilled water was added to measure the absorbance A of the reaction solution according to the same measurement procedure as that for preparing the standard curve. Substituting the absorbance A of the reaction solution into the standard curve to calculate the sucrose content m' in the sample solution. The total sugar content in the dried kiwi fruit can be calculated according to the following formula:
in the formula: m' is the content of the cane sugar mu g calculated according to a standard curve equation; v is the total volume of the sample extracting solution, mL; n is the dilution multiple of the sample extracting solution; vSThe volume of the extracted solution of the sample is mL; m is the dried fruit mass, g.
And (3) texture determination: a TA.XT.plus physical property tester is adopted, a P/36R probe is selected, a TPA mode is selected, a compression experiment is carried out, the speed before measurement is 2.00 mm/s, the speed during measurement is 1.0 mm/s, and the speed after measurement is 5.0 mm/s.
The measurement results are shown in Table 6.
TABLE 6
As can be seen from Table 6, the freeze-drying time after optimization of ultrasonic transglycosylation was significantly shortened. The content of the vitamin C is increased by 69.57 mg/100g compared with the sugared sample. The total sugar is reduced by 5.75% compared with the sugared sample, the hardness is 14616.01 g, the chewiness is 7795.61 mJ, and compared with the sugared sample, the sensory score of the dried kiwi fruit in example 13 is improved.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A method for shortening the freeze-drying time of kiwi fruits is characterized by comprising the following steps:
pretreating kiwi fruits into kiwi fruit slices;
carrying out color protection treatment and blanching on the pretreated kiwi fruit slices;
placing the blanched kiwi fruit slices in sugar liquor, and carrying out ultrasonic treatment;
pre-freezing the kiwi fruit slices subjected to ultrasonic treatment; and
freeze-drying the pre-frozen kiwi fruit slices.
2. The method for shortening the freeze-drying time of kiwi fruits according to claim 1, wherein said pre-treatment comprises: selecting kiwi fruits without diseases, insect pests and mechanical damage, peeling the kiwi fruits, and cutting the kiwi fruits into kiwi fruit slices with the thickness of 4-6 mm and the diameter of 40-60 mm.
3. The method for shortening the freeze-drying time of kiwi fruits according to claim 1, wherein the color-protecting treatment method comprises the following steps: soaking kiwi fruit slices in 0.4-0.6 mass percent of citric acid color protection liquid for 20-40 min;
the quality of the kiwi fruit slices is as follows: the quality of the color protection liquid is about 1 (2-4).
4. The method for shortening the freeze-drying time of kiwi fruits according to claim 1, wherein the blanching method comprises: blanching the kiwi fruit slices in hot water at 50-70 ℃ for 60-90 s, and then cooling with cold water at 10-20 ℃.
5. The method for shortening the freeze-drying time of kiwi fruits according to claim 1, wherein said ultrasonic treatment is performed under the following conditions: the ultrasonic power is 120-200W, the ultrasonic time is 30-60 min, and the ultrasonic temperature is 20-40 ℃.
6. The method for shortening the freeze-drying time of kiwi fruits according to claim 5, wherein said ultrasonic treatment is performed under the following conditions: the ultrasonic power is 200W, the ultrasonic time is 50 min, and the ultrasonic temperature is 24 ℃.
7. The method for shortening the freeze-drying time of kiwi fruits according to claim 1, wherein the mass concentration of the sugar solution is 30-60%.
8. The method for shortening the freeze-drying time of the kiwi fruits according to claim 1, wherein the pre-freezing temperature is-18 to-24 ℃, and the pre-freezing time is 24 to 48 hours.
9. The method for shortening the freeze-drying time of the kiwi fruits according to claim 1, wherein the freeze-drying temperature is-40 to-50 ℃, and the vacuum degree is 0 to 12 Pa.
10. A kiwifruit product prepared by the method of reducing freeze-drying time of kiwifruit as claimed in any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111427862.9A CN114027385A (en) | 2021-11-29 | 2021-11-29 | Method for shortening freeze drying time of kiwi fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111427862.9A CN114027385A (en) | 2021-11-29 | 2021-11-29 | Method for shortening freeze drying time of kiwi fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114027385A true CN114027385A (en) | 2022-02-11 |
Family
ID=80145841
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111427862.9A Pending CN114027385A (en) | 2021-11-29 | 2021-11-29 | Method for shortening freeze drying time of kiwi fruits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114027385A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742711A (en) * | 2012-07-03 | 2012-10-24 | 西北大学 | Method for preparing preserved kiwi fruit by vacuum freeze drying |
| CN109924337A (en) * | 2019-04-19 | 2019-06-25 | 陕西科技大学 | A kind of macaque peach crisp and preparation method thereof |
| CN112715883A (en) * | 2021-01-21 | 2021-04-30 | 江苏省农业科学院 | Preparation process of kiwi fruit slices |
| CN113662081A (en) * | 2021-08-05 | 2021-11-19 | 大连工业大学 | Method for preparing dried kiwi fruits by combining ultrasonic osmotic dehydration with hot air drying |
-
2021
- 2021-11-29 CN CN202111427862.9A patent/CN114027385A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742711A (en) * | 2012-07-03 | 2012-10-24 | 西北大学 | Method for preparing preserved kiwi fruit by vacuum freeze drying |
| CN109924337A (en) * | 2019-04-19 | 2019-06-25 | 陕西科技大学 | A kind of macaque peach crisp and preparation method thereof |
| CN112715883A (en) * | 2021-01-21 | 2021-04-30 | 江苏省农业科学院 | Preparation process of kiwi fruit slices |
| CN113662081A (en) * | 2021-08-05 | 2021-11-19 | 大连工业大学 | Method for preparing dried kiwi fruits by combining ultrasonic osmotic dehydration with hot air drying |
Non-Patent Citations (2)
| Title |
|---|
| 侯培军等: "不同干燥方式对软枣猕猴桃品质的影响", 《辽宁林业科技》 * |
| 曾凡杰等: "不同前处理和冻结方式对猕猴桃片干制品品质的影响", 《食品科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101595932B (en) | Novel technology for processing preserved kumquat | |
| Yi et al. | Developing novel combination drying method for jackfruit bulb chips: Instant controlled pressure drop (DIC)-assisted freeze drying | |
| CN103315047B (en) | Method for producing carrot slices by medium-short wave infrared drying process | |
| Dang et al. | Effects of maturity at harvest and fermentation conditions on bioactive compounds of cocoa beans | |
| Mureşan et al. | Evaluation of physical-chemical indexes, sugars, pigments and phenolic compounds of fruits from three apple varieties at the end of storage period | |
| Farahnaky et al. | Physicochemical changes in Mazafati date fruits incubated in hot acetic acid for accelerated ripening to prevent diseases and decay | |
| Lee et al. | Effects of jam processing on anthocyanins and antioxidant capacities of Rubus coreanus Miquel berry | |
| Xu et al. | CaCl2 treatment effectively delays postharvest senescence of passion fruit | |
| Teng et al. | Inhibition of nitrite in prepared dish of Brassica chinensis L. during storage via non-extractable phenols in hawthorn pomace: A comparison of different extraction methods | |
| CN114027385A (en) | Method for shortening freeze drying time of kiwi fruits | |
| CN103829361B (en) | A kind of kiwifruit piece and preparation method thereof | |
| Thinh et al. | Effect of storage temperatures on ripening behavior and quality change of Vietnamese mango cv. Cat Hoa Loc | |
| Joshi et al. | Optimization of extraction treatment and concentration of extract on yield and quality of anthocyanins from plum var.‘Santa Rosa’ | |
| Zhang et al. | Post-ripening and senescence behavior of atemoya (Annona cherimola× A. squamosa) under two typical storage temperatures | |
| CN103284083A (en) | Dried balsam pear product with high vitamin C content and its preparation method | |
| CN107501228A (en) | A kind of lotus rhizome section polyphenol extract and its preparation method and application | |
| Kucner et al. | Chemical and microbiological changes in blueberries and in hypertonic solution during osmotic dehydration employing reused concentrate | |
| CN212514113U (en) | System for analyzing moisture, transparency and freezing and thawing property in brewing sorghum starch | |
| HUANG et al. | Influence of stems, petioles and leaves on the phenolic content of Concord and Aurora Blanc juice and wine | |
| MX2013008406A (en) | "preservation of biomass material comprising polysaccharide and method for extracting polysaccharide from preserved biomass material". | |
| Meena et al. | Physicochemical characterization of selected pomegranate (Punica granatum L.) cultivars | |
| JP2711183B2 (en) | Seasoned boiled peanuts with pods | |
| CN113973908B (en) | Freeze-dried triarrhena bamboo shoots and manufacturing method thereof | |
| CN104431850B (en) | A kind of method that utilization pressure difference explosion preconditioning technique prepares mulberries Ultramicro-powder | |
| CN107156270A (en) | A kind of irradiation preservation method of bitter bamboo shoot |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220211 |
|
| RJ01 | Rejection of invention patent application after publication |