CN114698684A - Plum freeze-drying process - Google Patents

Plum freeze-drying process Download PDF

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Publication number
CN114698684A
CN114698684A CN202111542351.1A CN202111542351A CN114698684A CN 114698684 A CN114698684 A CN 114698684A CN 202111542351 A CN202111542351 A CN 202111542351A CN 114698684 A CN114698684 A CN 114698684A
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plums
plum
drying
freeze
solution
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CN114698684B (en
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李东
彭思
雷雨
邓孟胜
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Sichuan University of Science and Engineering
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Sichuan University of Science and Engineering
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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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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

Abstract

The invention discloses a plum freeze-drying process, which comprises the following steps: (1) removing kernels of plums, cutting the plums into slices with the thickness of 2-4 mm, performing color protection and deastringency treatment, soaking the plums in 10-30 wt% of sugar solution at 70-90 ℃ for 20-40 min, and then fishing out and drying; (2) freezing the dried plums at-30 to-50 ℃ for 0.5 to 1.5h, and then drying the plums at-65 to-45 ℃ under the vacuum degree of less than 3Pa for 10 to 16 h. The plum freeze-drying process reserves nutrient substances of plums, improves the product quality of freeze-dried plums, improves the drying efficiency of the freeze-drying process, can effectively reduce energy consumption and save cost, is simple in process, easy to operate, easy to popularize in technology, capable of relieving the pressure of fresh fruit storage and sale for vast fruit growers, and capable of greatly improving the added value of products, and has strong practicability.

Description

Plum freeze-drying process
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a plum freeze-drying process.
Background
In the society which is increasingly developed nowadays, the living water quality of people is gradually improved, and the change from the prior heavy-taste snack which likes high oil and high salt to the snack which pursuits nutrition, health, green and delicious is carried out. After more and more food industries pay attention to the change, low-sugar and sugar-free compound functional food is put forward, and the health idea is deep in mind. The freeze-dried fruits and vegetables contain rich dietary fibers, vitamins and other nutritional ingredients, and can meet the requirements of people on balanced nutrition, greenness and health of leisure food.
At present, most of dried fruit and vegetable products in the market are generally classified into a hot drying type (frying, sun drying, baking and the like) and a freeze drying type according to the processing method.
The crisp chips of fruits and vegetables made by frying are the most popular type, but the biggest defect of the food is high oil content. In the frying, dehydrating and drying method commonly used in the processing technology, the flavor is brought to the food, and the grease is remained in the food, so that even in vacuum low-temperature frying (such as an air fryer in recent years), the grease remained in the inner space of the food cannot be completely removed. On the other hand, the fried food is easy to generate substances which are toxic and harmful to human bodies in the frying process.
The dried products are mainly produced by small individual merchants or local special industries, the processing conditions are greatly influenced by natural climate, the stable quality of each batch of products cannot be ensured, and the market occupation ratio is gradually reduced.
The development of freeze-dried products is rapid in recent years, and the food industry has the most extensive application of the technology except the aspects of medical treatment and pharmacy. The freeze-dried fruits and vegetables on the market are abundant, green, healthy, delicious and nutritional, so that more and more consumers tend to buy the products. The fruits and vegetables are used as raw materials, and the vacuum freeze drying process can retain nutrients such as vitamins of the fruits and vegetables to the maximum extent, does not excessively damage the shapes of the fruits and vegetables, and maintains the color, the fragrance and the taste of the fresh fruits and vegetables to a great extent; the freeze-dried fruits and vegetables have light weight and long shelf life, solve the problems that the fruits and vegetables are easy to rot and difficult to carry, and provide convenient and fast nutrition guarantee for field workers, travelers, marine operators and the like. The problem of freeze-drying fruits and vegetables is mainly the defect of vacuum freeze-drying, the low drying efficiency of the freeze-drying process is a problem which cannot be solved at present, and many scientific researchers still make continuous efforts to solve the problem. The drying efficiency is improved, the energy consumption can be reduced, the cost is saved, a larger application range is developed for the freeze-drying process, and the market is widened.
The existing dried fruit and vegetable products on the market are rich in variety, but the development of plum products has a lot of spaces. After the development of novel processing technologies and application in the food industry, more abundant food types can be derived.
Disclosure of Invention
Aiming at the prior art, the invention provides a plum freeze-drying process, and provides a green and healthy plum freeze-drying method with high drying efficiency and low cost.
In order to achieve the purpose, the invention adopts the technical scheme that: provided is a plum freeze-drying process, which comprises the following steps:
(1) removing kernels of plums, cutting the plums into slices with the thickness of 2-4 mm, performing color protection and deastringency treatment, soaking the plums in 10-30 wt% of sugar solution at 70-90 ℃ for 20-40 min, and then fishing out and drying;
(2) freezing the dried plums at-30 to-50 ℃ for 0.5 to 1.5h, and then drying the plums at-65 to-45 ℃ under the vacuum degree of less than 3Pa for 10 to 16 h.
Further, the color protection treatment is to soak the plum slices in a color protection agent for 0.5-1.5 h and then clean the plum slices.
Further, the color fixative is prepared by the following steps: uniformly mixing 0.2 wt% of potassium chloride solution, 0.2 wt% of calcium ascorbate solution and 0.3 wt% of potassium metabisulfite solution according to the volume ratio of 1-2: 1 to obtain the potassium metabisulfite.
Further, the deastringency treatment is to place the plum slices into a deastringency agent to remove the deastringency for 10-20 min at 40-60 ℃, and then clean.
Further, the deastringent is prepared by the following steps: and uniformly mixing 1 wt% of sodium chloride solution and 1 wt% of citric acid solution according to the volume ratio of 1-2: 1 to obtain the sodium chloride-citric acid composite material.
The invention has the beneficial effects that: the invention keeps the nutrient substances of the plums through the freeze-drying technology, improves the product quality of the freeze-dried plums, has little difference between the color, the aroma and the taste of the plums and the original fruits, basically does not change the shape of the plums and has long quality guarantee period. The invention improves the drying efficiency of the freeze-drying process, can effectively reduce energy consumption, saves cost, has simple process, easy operation and easy popularization of the technology, can relieve the pressure of storing and selling fresh fruits for vast fruit growers, can also greatly improve the added value of the product and has strong practicability.
Detailed Description
The following examples are provided to illustrate specific embodiments of the present invention.
Example 1
A plum freeze-drying process comprises the following steps:
(1) removing cores of fructus Pruni Salicinae, cutting into pieces with thickness of 4mm, soaking in color fixative for 1h, cleaning, removing astringency in astringent at 50 deg.C for 15min, cleaning, soaking in 20 wt% sugar solution at 80 deg.C for 30min, taking out, and draining;
(2) freezing the drained plum at-40 deg.C for 1h, and drying at-55 deg.C under vacuum degree of 2Pa for 12 h.
Wherein the color fixative is prepared by the following steps: uniformly mixing 0.2 wt% of potassium chloride solution, 0.2 wt% of calcium ascorbate solution and 0.3 wt% of potassium metabisulfite solution according to the volume ratio of 1:1:1 to obtain the potassium metabisulfite.
Wherein the deastringent is prepared by the following steps: and (3) uniformly mixing a 1% sodium chloride solution and a 1% citric acid solution according to the volume ratio of 1:1 to obtain the sodium chloride-citric acid composite material.
Example 2
A plum freeze-drying process comprises the following steps:
(1) removing core of fructus Pruni Salicinae, cutting into pieces with thickness of 2mm, soaking in color fixative for 0.5h, cleaning, removing astringency in astringent at 40 deg.C for 20min, cleaning, soaking in 10 wt% sugar solution at 70 deg.C for 40min, taking out, and draining;
(2) freezing the drained plum at-50 deg.C for 0.5h, and drying at-65 deg.C under vacuum degree of 2Pa for 10 h.
Wherein the color fixative is prepared by the following steps: uniformly mixing 0.2 wt% of potassium chloride solution, 0.2 wt% of calcium ascorbate solution and 0.3 wt% of potassium metabisulfite solution according to the volume ratio of 1.5:1.5:1 to obtain the potassium metabisulfite.
Wherein the deastringent is prepared by the following steps: and (3) uniformly mixing 1 wt% of sodium chloride solution and 1 wt% of citric acid solution according to the volume ratio of 1.5:1 to obtain the sodium chloride-citric acid composite material.
Example 3
A plum freeze-drying process comprises the following steps:
(1) removing cores of fructus Pruni Salicinae, cutting into pieces with thickness of 3mm, soaking in color fixative for 1.5 hr, cleaning, removing astringency in astringent at 60 deg.C for 10min, cleaning, soaking in 30 wt% sugar solution at 90 deg.C for 20min, taking out, and draining;
(2) freezing the drained plum at-30 deg.C for 1.5h, and drying at-45 deg.C under vacuum degree of 2Pa for 16 h.
Wherein the color fixative is prepared by the following steps: uniformly mixing 0.2 wt% of potassium chloride solution, 0.2 wt% of calcium ascorbate solution and 0.3 wt% of potassium metabisulfite solution according to the volume ratio of 2:2:1 to obtain the potassium metabisulfite.
Wherein the deastringent is prepared by the following steps: and (3) uniformly mixing 1 wt% of sodium chloride solution and 1 wt% of citric acid solution according to the volume ratio of 2:1 to obtain the sodium chloride-citric acid composite material.
Comparative example 1
The thickness of the cut piece in example 1 was changed to 8mm, and the same procedure as in example 1 was repeated.
Comparative example 2
The same procedure as in example 1 was repeated except that the freezing temperature in example 1 was changed to 0 ℃.
Comparative example 3
The drying time in example 1 was changed to 18 hours, and the procedure in example 1 was otherwise repeated.
Comparative example 4
The same procedure as in example 1 was repeated except that the sugar solution concentration in example 1 was changed to 0%.
Comparative example 5
The color fixative in example 1 was changed to a mixture of 0.2 wt% sodium bicarbonate solution and 0.3 wt% sodium gluconate at a volume ratio of 2:1, and the procedure was the same as example 1.
Comparative example 6
The same procedure as in example 1 was repeated except that the deastringent in example 1 was changed to a 2 wt% ethephon solution.
The freeze-dried plums obtained in example 1 and the comparative example were evaluated for dryness and sensory properties (color, texture, flavor), and the results are shown in table 2.
TABLE 1 Scoring standards for sensory index
Figure BDA0003408724850000051
TABLE 2 drying Rate and sensory evaluation
Figure BDA0003408724850000052
Figure BDA0003408724850000061
As can be seen from Table 2, the drying rate, taste and flavor of the plums were significantly reduced by changing the thickness of the sliced plums and the freezing temperature; the drying time of the plum slices is prolonged, the taste and flavor of the plums are obviously reduced, and more energy is consumed; without subjecting the sliced plum to the sugar-soaking treatment, the taste and flavor of the plum become particularly poor. Therefore, the freeze-drying process can effectively dry the plums, thereby prolonging the storage time of the plums, and improving the taste and flavor of the plums through the sugar soaking effect.
The contents of the nutrient components of the freeze-dried plums obtained in the examples were measured as follows, and the results are shown in Table 3.
TABLE 3 nutritional content per 100 g of freeze-dried plum
Example 1 Example 2 Example 3
Protein (gram) 0.38 0.35 0.37
Nicotinic acid (milligrams) 2.1 1.8 2.0
Iron (mg) 2.9 2.8 3.0
Vitamin C (mg) 2.7 2.6 2.5
Vitamin E (mg) 3.5 3.6 3.5
Zinc (milligrams) 0.67 0.7 0.68
Calcium (ll) containing calcium (II) 3.9 4.0 4.2
While the present invention has been described in detail with reference to the embodiments, it should not be construed as limited to the scope of the patent. Various modifications and changes may be made by those skilled in the art without inventive step within the scope of the appended claims.

Claims (5)

1. A plum freeze-drying process is characterized by comprising the following steps:
(1) removing kernels of the plums, cutting the plums into sheets with the thickness of 2-4 mm, performing color protection and astringency removal treatment, soaking the plums in 10-30 wt% of sugar solution at 70-90 ℃ for 20-40 min, and then fishing out and drying;
(2) freezing the dried plums at-30 to-50 ℃ for 0.5 to 1.5h, and then drying the plums at-65 to-45 ℃ under the vacuum degree of less than 3Pa for 10 to 16 h.
2. The plum lyophilization process according to claim 1, wherein: the color protection treatment is to soak the plum slices in a color protection agent for 0.5-1.5 h and then clean the plum slices.
3. The plum lyophilization process according to claim 2, wherein the color fixative is prepared by the steps of: uniformly mixing 0.2 wt% of potassium chloride solution, 0.2 wt% of calcium ascorbate solution and 0.3 wt% of potassium metabisulfite solution according to the volume ratio of 1-2: 1 to obtain the potassium metabisulfite.
4. The plum lyophilization process according to claim 1, wherein: the deastringency treatment is to place the plum slices into a deastringency agent to remove the deastringency for 10-20 min at 40-60 ℃, and then clean.
5. The plum lyophilization process according to claim 4, wherein the deastringent is prepared by the steps of: and uniformly mixing 1 wt% of sodium chloride solution and 1 wt% of citric acid solution according to the volume ratio of 1-2: 1 to obtain the sodium chloride-citric acid composite material.
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Citations (8)

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CN103734632A (en) * 2013-12-16 2014-04-23 江苏欣晟食品有限公司 Loose-packed freeze-dried vegetable-fruit product special for housewives and processing method thereof
CN107259463A (en) * 2017-07-09 2017-10-20 柴华 A kind of processing method of plum heath jam powder
JP2019000106A (en) * 2017-06-09 2019-01-10 株式会社サンアクティス Fruit storable duration improver liquid
CN111066938A (en) * 2020-01-14 2020-04-28 四川大学 Processing method of low-sugar preserved plum fruits
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WO2008135166A1 (en) * 2007-05-04 2008-11-13 Actides Gmbh Method for treating foodstuffs
CN103141787A (en) * 2013-04-07 2013-06-12 韩金光 Acerola cherry preparation and preparation method thereof
CN103734632A (en) * 2013-12-16 2014-04-23 江苏欣晟食品有限公司 Loose-packed freeze-dried vegetable-fruit product special for housewives and processing method thereof
JP2019000106A (en) * 2017-06-09 2019-01-10 株式会社サンアクティス Fruit storable duration improver liquid
CN107259463A (en) * 2017-07-09 2017-10-20 柴华 A kind of processing method of plum heath jam powder
CN111066938A (en) * 2020-01-14 2020-04-28 四川大学 Processing method of low-sugar preserved plum fruits
CN112971068A (en) * 2021-04-07 2021-06-18 福建省农业科学院果树研究所 Processing technology of frozen plum slices

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