CN114788537A - Fruit and vegetable freeze-drying method with highly convergent colors - Google Patents
Fruit and vegetable freeze-drying method with highly convergent colors Download PDFInfo
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- CN114788537A CN114788537A CN202210400902.9A CN202210400902A CN114788537A CN 114788537 A CN114788537 A CN 114788537A CN 202210400902 A CN202210400902 A CN 202210400902A CN 114788537 A CN114788537 A CN 114788537A
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- drying
- fruit
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- temperature
- vegetables
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000004108 freeze drying Methods 0.000 title claims abstract description 25
- 239000003086 colorant Substances 0.000 title claims abstract description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 238000001035 drying Methods 0.000 claims abstract description 20
- 238000007598 dipping method Methods 0.000 claims abstract description 14
- 239000011259 mixed solution Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000243 solution Substances 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 9
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 claims abstract description 7
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 7
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 239000000600 sorbitol Substances 0.000 claims abstract description 7
- 230000007480 spreading Effects 0.000 claims abstract description 7
- 238000003892 spreading Methods 0.000 claims abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000005470 impregnation Methods 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 238000013019 agitation Methods 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 12
- 244000000626 Daucus carota Species 0.000 description 3
- 235000002767 Daucus carota Nutrition 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000010355 oscillation Effects 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241001280436 Allium schoenoprasum Species 0.000 description 1
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—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
- A23B7/154—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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
-
- 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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
-
- 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 provides a fruit and vegetable freeze-drying method with highly convergent colors. The technical scheme abandons the conventional direct freeze drying mode, innovatively introduces a multi-stage drying process, and pretreats the surfaces of the fruits and the vegetables. Specifically, the fruit and vegetable raw materials are firstly taken for cleaning, draining and dicing, and then air circulation treatment is carried out; then preparing a mixed solution by using sorbitol, lutein ester, isomaltulose and water, and soaking the fruit and vegetable raw materials in the mixed solution; then, spreading the fruits and vegetables, and drying the fruits and vegetables by using airflow at the temperature of 20-30 ℃ at the gas flow velocity of 5-6 m/s until the water content of the fruit and vegetable raw materials is reduced to 50% -60%; then dipping in a citric acid solution with the concentration of 0.3-0.5% for 2-3 min, and then transferring into an environment with the temperature of-30 ℃ for 5 h; and finally, continuously drying for 12-14 h under the conditions that the temperature is-50 to-60 ℃ and the vacuum degree is-0.06 MPa to obtain a finished product. Based on the process, the color of the freeze-dried finished product is highly uniform, and the process has outstanding technical advantages.
Description
Technical Field
The invention relates to the technical field of food engineering, in particular to a fruit and vegetable freeze-drying method with highly convergent colors.
Background
Food engineering is a general term for the engineering technology fields of grain and oil processing, food manufacturing, beverage manufacturing and the like. The freeze-dried food is quick frozen and dehydrated in a vacuum ice shape, keeps the original color, fragrance, taste, nutrient components and the original appearance of materials, has good rehydration, does not contain any additive, and is an ideal natural sanitary food. The freeze-dried food is short for vacuum freeze-dried food and is also called FD food. Due to the special freeze-drying treatment process, the color, the smell, the nutrient content, the appearance and the shape of the original fresh food can be kept to the maximum extent; in addition, the freeze-dried product can be preserved for more than 5 years at normal temperature without preservatives, and the finished product has light weight and is convenient to carry and transport, thus being a good method for processing travel, leisure and convenient foods.
The varieties of agricultural products which can be processed by adopting the freeze-drying technology are more than hundreds of varieties theoretically, but the varieties which are really accepted by the market are relatively limited due to the limitation of various factors, and the market of most varieties is abroad. At present, a large number of varieties exported in China are as follows: mushroom, green asparagus, red sweet pepper, green sweet pepper, sweet corn, strawberry, chive, carrot, diced beef, shelled shrimp and the like. The freeze-dried fruits and vegetables are widely applied to various sweet food-grade instant foods and are important products of freeze-dried foods. In the prior art, finished products obtained by a conventional freeze-drying method have large color difference and are not ideal enough in appearance.
Disclosure of Invention
The invention aims to provide a fruit and vegetable freeze-drying method with highly-convergent colors aiming at the technical defects of the prior art so as to solve the technical problem that finished products obtained by a conventional freeze-drying method have large color difference.
In order to achieve the technical purpose, the invention adopts the following technical scheme:
a fruit and vegetable freeze-drying method with highly convergent colors comprises the following steps:
1) cleaning, draining and dicing fruit and vegetable raw materials, and then performing air circulation treatment at room temperature by using a fan, wherein the treatment time is 3-5 hours;
2) mixing the fruit and vegetable raw materials, sorbitol, lutein ester, isomaltulose and water according to the mass ratio of 50:2:0.5:1:5 to obtain a mixed solution, and soaking the fruit and vegetable raw materials in the mixed solution for 2-3 hours;
3) spreading the product obtained in the step 2), and drying by using airflow at 20-30 ℃ at the gas flow speed of 5-6 m/s until the water content of the fruit and vegetable raw materials is reduced to 50% -60%;
4) dipping the product obtained in the step 3) in a citric acid solution with the concentration of 0.3% -0.5% for 2-3 min, and then transferring the product into an environment with the temperature of-30 ℃ for 5 h;
5) and (3) continuously drying the product obtained in the step 4) for 12-14 h under the conditions that the temperature is-50 to-60 ℃ and the vacuum degree is-0.06 MPa to obtain a finished product.
Preferably, the draining time in the step 1) is not less than 2 h.
Preferably, the air speed of the air circulation treatment in the step 1) is 7-8 m/s.
Preferably, in step 2), the system is continuously subjected to ultrasonic vibration during the immersion.
Preferably, the temperature of the impregnation in the step 2) is 40-50 ℃.
Preferably, the thickness of the pavement in step 3) does not exceed 3 cm.
Preferably, the concentration of the citric acid solution in the step 4) is 0.4%.
Preferably, the temperature of the impregnation in the step 4) is 30-40 ℃.
Preferably, in the step 4), lactic acid is sprayed on the surface of the fruit and vegetable during the completion of the impregnation process.
Preferably, in step 5), the temperature is-55 ℃ and the drying time is 13 h.
The invention provides a fruit and vegetable freeze-drying method with highly convergent colors. The technical scheme abandons the conventional direct freeze drying mode, innovatively introduces a multi-stage drying process, and pretreats the surfaces of fruits and vegetables. Specifically, the fruit and vegetable raw materials are firstly taken for cleaning, draining and dicing, and then air circulation treatment is carried out; then preparing a mixed solution by using sorbitol, lutein ester, isomaltulose and water, and soaking the fruit and vegetable raw materials in the mixed solution; then, spreading the fruits and vegetables, and drying the fruits and vegetables by using airflow at the temperature of 20-30 ℃ at the gas flow velocity of 5-6 m/s until the water content of the fruit and vegetable raw materials is reduced to 50% -60%; then dipping in a citric acid solution with the concentration of 0.3-0.5% for 2-3 min, and then transferring into an environment with the temperature of-30 ℃ for 5 h; and finally, continuously drying for 12-14 h under the conditions that the temperature is-50 to-60 ℃ and the vacuum degree is-0.06 MPa to obtain a finished product. Based on the process, the color of the freeze-dried finished product is highly uniform, the dried carrot can not turn white for a long time, and the cooked peanut kernels can not turn black after freeze-drying, so that the freeze-dried carrot has outstanding technical advantages.
Detailed Description
Hereinafter, specific embodiments of the present invention will be described in detail. Well-known structures or functions may not be described in detail in the following embodiments in order to avoid unnecessarily obscuring the details. Approximating language, as used herein in the following examples, may be applied to identify quantitative representations that could permissibly vary in number without resulting in a change in the basic function. Unless defined otherwise, technical and scientific terms used in the following examples have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
Example 1
A fruit and vegetable freeze-drying method with highly convergent colors comprises the following steps:
1) cleaning, draining and dicing fruit and vegetable raw materials, and then performing air circulation treatment at room temperature by using a fan, wherein the treatment time is 3-5 hours;
2) mixing the fruit and vegetable raw materials, sorbitol, lutein ester, isomaltulose and water according to the mass ratio of 50:2:0.5:1:5 to obtain a mixed solution, and soaking the fruit and vegetable raw materials in the mixed solution for 2-3 hours;
3) spreading the product obtained in the step 2), and drying by using airflow at the temperature of 20-30 ℃ at the gas flow rate of 5-6 m/s until the water content of the fruit and vegetable raw material is reduced to 50% -60%;
4) dipping the product obtained in the step 3) in a citric acid solution with the concentration of 0.3-0.5% for 2-3 min, and then transferring the product to an environment with the temperature of-30 ℃ for 5 h;
5) and (5) taking the product obtained in the step 4), and continuously drying for 12-14 h under the conditions that the temperature is-50-60 ℃ and the vacuum degree is-0.06 MPa to obtain a finished product.
Example 2
A fruit and vegetable freeze-drying method with highly convergent colors comprises the following steps:
1) cleaning, draining and dicing fruit and vegetable raw materials, and then performing air circulation treatment at room temperature by using a fan, wherein the treatment time is 3-5 hours;
2) mixing the fruit and vegetable raw materials, sorbitol, lutein ester, isomaltulose and water according to the mass ratio of 50:2:0.5:1:5 to obtain a mixed solution, and soaking the fruit and vegetable raw materials in the mixed solution for 2-3 hours;
3) spreading the product obtained in the step 2), and drying by using airflow at 20-30 ℃ at the gas flow speed of 5-6 m/s until the water content of the fruit and vegetable raw materials is reduced to 50% -60%;
4) dipping the product obtained in the step 3) in a citric acid solution with the concentration of 0.3% -0.5% for 2-3 min, and then transferring the product into an environment with the temperature of-30 ℃ for 5 h;
5) and (5) taking the product obtained in the step 4), and continuously drying for 12-14 h under the conditions that the temperature is-50-60 ℃ and the vacuum degree is-0.06 MPa to obtain a finished product.
Wherein the draining time in the step 1) is not less than 2 h. The air speed of the air circulation treatment in the step 1) is 7-8 m/s. In the step 2), in the dipping process, the system is continuously under the ultrasonic oscillation condition. The dipping temperature in the step 2) is 40-50 ℃. The thickness of the paving in the step 3) is not more than 3 cm. The concentration of the citric acid solution in the step 4) is 0.4%. The dipping temperature in the step 4) is 30-40 ℃. In the step 4), spraying lactic acid on the surfaces of the fruits and the vegetables in the process of finishing the dipping. In the step 5), the temperature is-55 ℃, and the drying time is 13 h.
Example 3
A fruit and vegetable freeze-drying method with highly convergent colors comprises the following steps:
1) cleaning, draining and dicing fruit and vegetable raw materials, and then performing air circulation treatment at room temperature by using a fan, wherein the treatment time is 3-5 hours;
2) mixing the fruit and vegetable raw materials, sorbitol, lutein ester, isomaltulose and water according to the mass ratio of 50:2:0.5:1:5 to obtain a mixed solution, and soaking the fruit and vegetable raw materials in the mixed solution for 2-3 hours;
3) spreading the product obtained in the step 2), and drying by using airflow at 20-30 ℃ at the gas flow speed of 5-6 m/s until the water content of the fruit and vegetable raw materials is reduced to 50% -60%;
4) dipping the product obtained in the step 3) in a citric acid solution with the concentration of 0.3% -0.5% for 2-3 min, and then transferring the product into an environment with the temperature of-30 ℃ for 5 h;
5) and (5) taking the product obtained in the step 4), and continuously drying for 12-14 h under the conditions that the temperature is-50-60 ℃ and the vacuum degree is-0.06 MPa to obtain a finished product.
Wherein the draining time in the step 1) is not less than 2 h. In the step 2), the system is continuously under the ultrasonic oscillation condition in the dipping process. The thickness of the paving in the step 3) is not more than 3 cm. In the step 5), the temperature is-55 ℃, and the drying time is 13 h.
The embodiments of the present invention have been described in detail, but the description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention. Any modification, equivalent replacement, and improvement made within the scope of the application of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A fruit and vegetable freeze-drying method with highly convergent colors is characterized by comprising the following steps:
1) cleaning, draining and dicing fruit and vegetable raw materials, and then performing air circulation treatment at room temperature by using a fan, wherein the treatment time is 3-5 hours;
2) mixing the fruit and vegetable raw materials, sorbitol, lutein ester, isomaltulose and water according to the mass ratio of 50:2:0.5:1:5 to obtain a mixed solution, and soaking the fruit and vegetable raw materials in the mixed solution for 2-3 hours;
3) spreading the product obtained in the step 2), and drying by using airflow at the temperature of 20-30 ℃ at the gas flow rate of 5-6 m/s until the water content of the fruit and vegetable raw material is reduced to 50% -60%;
4) dipping the product obtained in the step 3) in a citric acid solution with the concentration of 0.3-0.5% for 2-3 min, and then transferring the product to an environment with the temperature of-30 ℃ for 5 h;
5) and (5) taking the product obtained in the step 4), and continuously drying for 12-14 h under the conditions that the temperature is-50-60 ℃ and the vacuum degree is-0.06 MPa to obtain a finished product.
2. The method for freeze-drying fruits and vegetables with highly convergent colors according to claim 1, wherein the draining time in step 1) is not less than 2 h.
3. The fruit and vegetable freeze-drying method with highly convergent colors according to claim 1, wherein the air circulation treatment in the step 1) is carried out at a speed of 7-8 m/s.
4. The method as claimed in claim 1, wherein in step 2), the system is kept under ultrasonic agitation during the immersion.
5. The method for freeze-drying fruits and vegetables with highly convergent colors according to claim 1, wherein the temperature of the dipping in the step 2) is 40-50 ℃.
6. The method for freeze-drying fruits and vegetables with highly convergent colors according to claim 1, wherein the thickness of the spread in the step 3) is not more than 3 cm.
7. The method as claimed in claim 1, wherein the concentration of the citric acid solution in step 4) is 0.4%.
8. The method for freeze-drying fruits and vegetables with highly convergent colors according to claim 1, wherein the temperature for dipping in the step 4) is 30-40 ℃.
9. The method for freeze-drying fruits and vegetables with highly convergent colors according to claim 1, wherein in the step 4), lactic acid is sprayed on the surfaces of the fruits and vegetables during the completion of the impregnation process.
10. The method for freeze-drying fruits and vegetables with highly convergent colors according to claim 1, wherein in the step 5), the temperature is-55 ℃ and the drying time is 13 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210400902.9A CN114788537A (en) | 2022-04-15 | 2022-04-15 | Fruit and vegetable freeze-drying method with highly convergent colors |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210400902.9A CN114788537A (en) | 2022-04-15 | 2022-04-15 | Fruit and vegetable freeze-drying method with highly convergent colors |
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| CN114788537A true CN114788537A (en) | 2022-07-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202210400902.9A Pending CN114788537A (en) | 2022-04-15 | 2022-04-15 | Fruit and vegetable freeze-drying method with highly convergent colors |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115843904A (en) * | 2022-11-17 | 2023-03-28 | 贵州初好农业科技开发有限公司 | Preparation process of roxburgh rose decoction pieces |
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|---|---|---|---|---|
| CN101138358A (en) * | 2007-10-19 | 2008-03-12 | 海通食品集团股份有限公司 | Method for preparing recuperation fruit vegetables crisp slices through vacuum refrigeration, drying and dipping treatment |
| CN101228896A (en) * | 2007-10-23 | 2008-07-30 | 江南大学 | Method of combining freeze-dry and vacuum microwave drying to preparing fruits, vegetables and aquatic leisure food |
| CN101849573A (en) * | 2010-05-27 | 2010-10-06 | 农业部南京农业机械化研究所 | Microwave freeze-drying and dehydrating method of fruits and vegetables |
| CN109527467A (en) * | 2018-12-11 | 2019-03-29 | 云南恩亚生物科技有限公司 | A kind of process of instant dry vegetables |
| CN111329015A (en) * | 2020-03-11 | 2020-06-26 | 张掖市晨绿农工贸有限责任公司 | Processing method of dehydrated carrots |
-
2022
- 2022-04-15 CN CN202210400902.9A patent/CN114788537A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138358A (en) * | 2007-10-19 | 2008-03-12 | 海通食品集团股份有限公司 | Method for preparing recuperation fruit vegetables crisp slices through vacuum refrigeration, drying and dipping treatment |
| CN101228896A (en) * | 2007-10-23 | 2008-07-30 | 江南大学 | Method of combining freeze-dry and vacuum microwave drying to preparing fruits, vegetables and aquatic leisure food |
| CN101849573A (en) * | 2010-05-27 | 2010-10-06 | 农业部南京农业机械化研究所 | Microwave freeze-drying and dehydrating method of fruits and vegetables |
| CN109527467A (en) * | 2018-12-11 | 2019-03-29 | 云南恩亚生物科技有限公司 | A kind of process of instant dry vegetables |
| CN111329015A (en) * | 2020-03-11 | 2020-06-26 | 张掖市晨绿农工贸有限责任公司 | Processing method of dehydrated carrots |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115843904A (en) * | 2022-11-17 | 2023-03-28 | 贵州初好农业科技开发有限公司 | Preparation process of roxburgh rose decoction pieces |
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Application publication date: 20220726 |