CN114698684B - Plum freeze-drying process - Google Patents

Plum freeze-drying process Download PDF

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Publication number
CN114698684B
CN114698684B CN202111542351.1A CN202111542351A CN114698684B CN 114698684 B CN114698684 B CN 114698684B CN 202111542351 A CN202111542351 A CN 202111542351A CN 114698684 B CN114698684 B CN 114698684B
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plums
drying
freeze
plum
color protection
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CN114698684A (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

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The invention discloses a plum freeze-drying process, which comprises the following steps: (1) Removing cores from plums, cutting the plums into slices with the thickness of 2-4 mm, performing color protection and deastringency treatment, soaking the plums in 10-30wt% of sugar solution at 70-90 ℃ for 20-40 min, and then fishing out and drying the plums; (2) Freezing the dried powder at Li Ziyu-30 to-50 ℃ for 0.5-1.5 h, and then drying the powder at-65 to-45 ℃ for 10-16 h under the vacuum degree of less than 3 Pa. 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, saves cost, has simple process, is easy to operate, is easy to popularize, can relieve the pressure of fresh fruits storage and sales for vast fruit farmers, can greatly improve 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 increasingly developed society at present, the living water of people is gradually improved, and the people are changed from the former favorite 'heavy taste' snack foods with high oil and high salt to the pursuing of nutritional, healthy, green and delicious snack foods. After the more and more food industries notice the change, low-sugar and sugar-free composite functional foods are introduced, and the health concept is deep. 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, green and health of leisure foods.
At present, most of fruit and vegetable dry products in the market are generally classified into hot dry type (fried, sun-dried, baked and the like) and freeze-dried type according to the processing method.
The fruit and vegetable crisp chips prepared by frying are the most popular types in the past, but the biggest defect of the food is high oil content. The conventional frying, dehydrating and drying method in the processing technology brings flavor to the food, and meanwhile, the grease remains in the food, so that even if the food is fried in vacuum at low temperature (such as an air fryer in recent years), the grease remaining in the gaps in 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 product is mainly produced from small individual merchants or local characteristic industries, the processing conditions are greatly influenced by natural climate, the quality stability of each batch of products can not be ensured, and the market ratio is gradually reduced.
Freeze-dried products have been developed rapidly in recent years, and apart from medical pharmacy, the food industry has the most widely applied technology. The freeze-dried fruits and vegetables on the market at present are very rich, and the characteristics of green, healthy, delicious and nutritional properties make more and more consumers tend to purchase the products. The fruits and vegetables are used as raw materials, and the vacuum freeze drying process can furthest retain the nutrients such as vitamins and the like of the fruits and vegetables, and can not excessively damage the forms of the fruits and vegetables, so that the color, the fragrance and the taste of the fresh fruits and vegetables are maintained to a great extent; the freeze-dried fruits and vegetables are light in weight and long in shelf life, solve the problems that fruits and vegetables are easy to rot and difficult to carry, and provide convenient and fast nutrition for field workers, travelers, maritime workers and the like. The problem of freeze-dried fruits and vegetables is mainly the defect of vacuum freeze-drying, the drying efficiency of the freeze-drying process is a problem which cannot be solved temporarily at present, and many scientific researchers are struggling against 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 fruit and vegetable dry products in the market at present are rich in variety, but there is much room for the development of plum products. After the development of novel processing techniques into the food industry, a richer variety of foods can be derived.
Disclosure of Invention
Aiming at the prior art, the invention provides a plum freeze-drying process, so as to provide a green and healthy plum freeze-drying method with high drying efficiency and low cost.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows: providing a plum freeze-drying process, which comprises the following steps:
(1) Removing cores from plums, cutting the plums into slices with the thickness of 2-4 mm, performing color protection and deastringency treatment, soaking the plums in 10-30wt% of sugar solution at 70-90 ℃ for 20-40 min, and then fishing out and drying the plums;
(2) Freezing the dried powder at Li Ziyu-30 to-50 ℃ for 0.5-1.5 h, and then drying the powder at-65 to-45 ℃ for 10-16 h under the vacuum degree of less than 3 Pa.
Further, the color protection treatment is to soak Li Zipian in the color protection agent for 0.5 to 1.5 hours and then clean.
Further, the color fixative is prepared by the following steps: uniformly mixing 0.2wt% of potassium chloride solution, 0.2wt% of calcium ascorbate solution and 0.3wt% of potassium metabisulfite solution according to the volume ratio of 1-2:1.
Further, the deastringency treatment is to put the plum slices into an deastringency agent for deastringency for 10-20 min at 40-60 ℃ and then clean the plum slices.
Further, the de-astringents are prepared by the following steps: and uniformly mixing 1wt% of sodium chloride solution and 1wt% of citric acid solution according to the volume ratio of 1-2:1.
The beneficial effects of the invention are as follows: the invention maintains the nutrient substances of the plums by freeze-drying technology, improves the quality of the freeze-dried plums, has little difference between color, smell and taste and original fruits, basically has unchanged sheet shape and has long shelf life. The invention improves the drying efficiency of the freeze-drying process, can effectively reduce energy consumption, saves cost, has simple process, is easy to operate and popularize, can relieve the pressure of fresh fruit storage and sales for vast fruit farmers, can greatly improve the added value of products, and has strong practicability.
Detailed Description
The following describes the present invention in detail with reference to examples.
Example 1
A process for freeze-drying plums, comprising the steps of:
(1) Removing core of fructus Pruni Salicinae, cutting into 4mm thick pieces, soaking in color fixative for 1 hr, cleaning, removing astringency at 50deg.C for 15min, cleaning, soaking in 20wt% sugar solution at 80deg.C for 30min, and draining;
(2) Freezing at Li Ziyu-40deg.C for 1 hr, and drying at-55deg.C under vacuum degree of 2Pa for 12 hr.
Wherein the color fixative is prepared by the following steps: uniformly mixing 0.2 weight percent of potassium chloride solution, 0.2 weight percent of calcium ascorbate solution and 0.3 weight percent of potassium metabisulfite solution according to the volume ratio of 1:1:1.
Wherein, the de-astringency agent is prepared by the following steps: and uniformly mixing the 1% sodium chloride solution and the 1% citric acid solution according to the volume ratio of 1:1 to obtain the aqueous solution.
Example 2
A process for freeze-drying plums, comprising the steps of:
(1) Removing core of fructus Pruni Salicinae, cutting into pieces of 2mm thickness, soaking in color fixative for 0.5 hr, cleaning, removing astringency at 40deg.C for 20min, cleaning, soaking in 10wt% sugar solution at 70deg.C for 40min, and draining;
(2) Freezing at Li Ziyu-50deg.C for 0.5 hr, and drying at-65deg.C under vacuum degree of 2Pa for 10 hr.
Wherein the color fixative is prepared by the following steps: uniformly mixing 0.2 weight percent of potassium chloride solution, 0.2 weight percent of calcium ascorbate solution and 0.3 weight percent of potassium metabisulfite solution according to the volume ratio of 1.5:1.5:1.
Wherein, the de-astringency agent is prepared by the following steps: and uniformly mixing 1wt% of sodium chloride solution and 1wt% of citric acid solution according to the volume ratio of 1.5:1.
Example 3
A process for freeze-drying plums, comprising the steps of:
(1) Removing core of fructus Pruni Salicinae, cutting into pieces of 3mm thickness, soaking in color fixative for 1.5 hr, cleaning, removing astringency at 60deg.C for 10min, cleaning, soaking in 30wt% sugar solution at 90deg.C for 20min, and draining;
(2) Freezing at Li Ziyu-30deg.C for 1.5 hr, and drying at-45deg.C under vacuum degree of 2Pa for 16 hr.
Wherein the color fixative is prepared by the following steps: uniformly mixing 0.2 weight percent of potassium chloride solution, 0.2 weight percent of calcium ascorbate solution and 0.3 weight percent of potassium metabisulfite solution according to the volume ratio of 2:2:1, thus obtaining the composition.
Wherein, the de-astringency agent is prepared by the following steps: and uniformly mixing 1wt% of sodium chloride solution and 1wt% of citric acid solution according to a volume ratio of 2:1.
Comparative example 1
The procedure of example 1 was repeated except that the thickness of the slice in example 1 was changed to 8 mm.
Comparative example 2
The procedure of example 1 was followed except that the cooling temperature in example 1 was changed to 0 ℃.
Comparative example 3
The procedure of example 1 was repeated except that the drying time in example 1 was changed to 18 hours.
Comparative example 4
The procedure of example 1 was repeated except that the sugar solution concentration in example 1 was changed to 0%.
Comparative example 5
The procedure of example 1 was followed except that the color fixative of example 1 was changed to a mixture of 0.2wt% sodium bicarbonate solution and 0.3wt% sodium gluconate at a volume ratio of 2:1.
Comparative example 6
The procedure of example 1 was repeated except that the deastringent agent of example 1 was changed to a 2wt% ethephon solution.
The freeze-dried plums obtained in example 1 and comparative example were evaluated for dryness, sensory properties (color, taste, flavor) and the results are shown in Table 2.
Table 1 scoring criteria for sensory indicators
TABLE 2 dryness and sensory evaluation
As can be seen from Table 2, the dryness, taste and flavor of the plums are obviously reduced by changing the thickness of the sliced plums and the freezing temperature; the drying time of the sliced plums is prolonged, the taste and flavor of the plums are obviously reduced, and more energy is consumed; without sugar soaking treatment of the sliced plums, the taste and flavor of plums become particularly poor. Therefore, the freeze-drying process can effectively dry the plums, so that the preservation time of the plums is prolonged, and the taste and flavor of the plums are improved through the sugar soaking effect.
The nutritional content of the lyophilized plums obtained in the examples was measured as follows, and the results are shown in Table 3.
TABLE 3 nutritional content per 100 grams of lyophilized plum
Example 1 Example 2 Example 3
Protein (g) 0.38 0.35 0.37
Nicotinic acid (mg) 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 (mg) 0.67 0.7 0.68
Calcium 3.9 4.0 4.2
While specific embodiments of the invention have been described in detail in connection with the examples, it should not be construed as limiting the scope of protection of the patent. Various modifications and variations which may be made by those skilled in the art without the creative effort are within the scope of the patent described in the claims.

Claims (3)

1. The plum freeze-drying process is characterized by comprising the following steps of:
(1) Removing cores from plums, cutting the plums into slices with the thickness of 2-4 mm, performing color protection and deastringency treatment, soaking the plums in 10-30wt% of sugar solution at 70-90 ℃ for 20-40 min, and then fishing out and drying the plums; the color protection treatment is to soak Li Zipian in a color protection agent for 0.5 to 1.5 hours, and then clean the color protection agent, wherein the color protection agent is prepared by the following steps: uniformly mixing 0.2 weight percent of potassium chloride solution, 0.2 weight percent of calcium ascorbate solution and 0.3 weight percent of potassium metabisulfite solution according to the volume ratio of 1-2:1 to obtain;
(2) Freezing the dried powder at Li Ziyu-30 to-50 ℃ for 0.5-1.5 h, and then drying the powder at-65 to-45 ℃ for 10-16 h under the vacuum degree of less than 3 Pa.
2. The prune lyophilization process as claimed in claim 1, wherein: the deastringency treatment is to put the plum slices into an deastringency agent, deastringency is carried out for 10-20 min at the temperature of 40-60 ℃, and then the plum slices are cleaned.
3. The prune lyophilization process according to claim 2, wherein the astringent remover is prepared by the steps of: and uniformly mixing 1wt% of sodium chloride solution and 1wt% of citric acid solution according to the volume ratio of 1-2:1.
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Citations (7)

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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
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
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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Publication number Priority date Publication date Assignee Title
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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