CN115553332A - Preparation process of fruit and vegetable freeze-dried powder - Google Patents
Preparation process of fruit and vegetable freeze-dried powder Download PDFInfo
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- CN115553332A CN115553332A CN202111465907.1A CN202111465907A CN115553332A CN 115553332 A CN115553332 A CN 115553332A CN 202111465907 A CN202111465907 A CN 202111465907A CN 115553332 A CN115553332 A CN 115553332A
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- 239000000843 powder Substances 0.000 title claims abstract description 41
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000007710 freezing Methods 0.000 claims abstract description 15
- 230000008014 freezing Effects 0.000 claims abstract description 9
- 241001092459 Rubus Species 0.000 claims description 63
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- 238000004108 freeze drying Methods 0.000 claims description 9
- 239000008176 lyophilized powder Substances 0.000 claims description 9
- 235000021028 berry Nutrition 0.000 claims description 7
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 9
- 238000000034 method Methods 0.000 abstract description 9
- 239000004480 active ingredient Substances 0.000 abstract description 7
- 235000010208 anthocyanin Nutrition 0.000 abstract description 5
- 229930002877 anthocyanin Natural products 0.000 abstract description 5
- 239000004410 anthocyanin Substances 0.000 abstract description 5
- 150000004636 anthocyanins Chemical class 0.000 abstract description 5
- 235000021022 fresh fruits Nutrition 0.000 abstract description 3
- 235000021029 blackberry Nutrition 0.000 description 59
- 235000017848 Rubus fruticosus Nutrition 0.000 description 48
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 8
- 244000078534 Vaccinium myrtillus Species 0.000 description 8
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 8
- 235000021014 blueberries Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 239000013078 crystal Substances 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 4
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 4
- 229920002079 Ellagic acid Polymers 0.000 description 4
- 229960002852 ellagic acid Drugs 0.000 description 4
- 235000004132 ellagic acid Nutrition 0.000 description 4
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000000859 sublimation Methods 0.000 description 4
- 230000008022 sublimation Effects 0.000 description 4
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000011869 dried fruits Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000004537 pulping Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 240000004311 Rubus caesius Species 0.000 description 1
- 235000003968 Rubus caesius Nutrition 0.000 description 1
- 235000003967 Rubus canadensis Nutrition 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 240000007272 Rubus parviflorus Species 0.000 description 1
- 235000015731 Rubus parviflorus var parvifolius Nutrition 0.000 description 1
- 235000011670 Rubus parviflorus var. velutinus Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000002309 gasification Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009777 vacuum freeze-drying 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
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a preparation process of fruit and vegetable freeze-dried powder, which comprises the following steps: the method comprises the following steps of rapidly freezing cleaned fruits and vegetables at low temperature under normal pressure, reducing the temperature of the fruits and vegetables to-35 to-40 ℃ within 2-3 hours, carrying out two-stage negative pressure drying on the fruits and vegetables after rapid freezing at the absolute vacuum degree of 80-120 Pa, the negative pressure drying at the temperature of-38 to 0 ℃ and keeping the drying time of 6-10 hours, and finally carrying out superfine crushing on the dehydrated fruits and vegetables at the temperature of 40-45 ℃ to obtain freeze-dried powder with the granularity of 180-200 meshes. The freeze-dried powder prepared by the preparation process disclosed by the invention furthest reserves active ingredients such as anthocyanin and SOD in fruits and vegetables, is fine in granularity and low in water content, is easier to absorb by a human body, and keeps the taste of fresh fruits.
Description
Technical Field
The invention relates to the technical field of A23L19/00, in particular to a preparation process of fruit and vegetable freeze-dried powder.
Background
The blackberry belongs to rubus berries, is rich in various active substances with high-efficiency antioxidant effect and various amino acids and trace elements beneficial to human bodies, and is difficult to store due to high water content and delicate epidermis of the blackberry. To increase the storage time of the blackberry, the blackberry can be prepared as a dried fruit or as a dried blackberry powder. The traditional preparation method of dried fruit and dried powder mostly adopts a heating dehydration drying method to remove the water in the fruits and vegetables, but the traditional heating dehydration drying method to remove the water in the blackberries can damage the active substances such as anthocyanin, SOD, ellagic acid and the like in the blackberries.
The vacuum freeze drying technology is widely applied in the fields of medicine, scientific research, biology and the like, can ensure that moisture or other solutions are directly sublimated into gaseous state from solid state in a vacuum state, and can furthest retain active ingredients which are easy to be damaged by high temperature.
Chinese patent CN101849655A discloses a preparation method of blackberry active freeze-dried whole powder, which comprises the steps of cleaning blackberries, pre-freezing under a vacuum condition, carrying out sublimation drying and grinding to obtain blackberry freeze-dried whole powder, wherein the blackberries are directly frozen under the vacuum condition, so that the blackberries are easy to crack, nutrient loss is caused, and the nutritional value of the freeze-dried whole powder is reduced.
Chinese patent CN107927642B discloses a preparation method of a novel blackberry powder, which comprises the steps of crushing and pulping blackberries, further crushing, fermenting, sterilizing fermentation liquor at high temperature, and freeze-drying to obtain the blackberry powder. According to the method, the blackberry is subjected to high-temperature treatment for many times in the steps before freeze-drying, so that the active ingredients are easily inactivated, and the nutritional value of the blackberry powder is reduced.
The application provides a fruit and vegetable freeze-dried powder preparation process which can more comprehensively lock nutrient substances in blackberries and retain the activity of active ingredients.
Disclosure of Invention
The invention provides a preparation process of fruit and vegetable freeze-dried powder, which comprises the following steps: (1) rapidly freezing fruits and vegetables at low temperature; (2) drying the frozen fruits and vegetables under negative pressure; and (3) carrying out superfine crushing on the dehydrated fruits and vegetables to obtain freeze-dried powder.
In a preferred embodiment, the fruit or vegetable of step (1) is a berry, preferably a Rubus berry including raspberry, thimbleberry, blackberry, dewberry, nandewberry, curiosa, and the like. In the present application, the preferred Rubus berry is blackberry.
In a preferred embodiment, the low-temperature rapid freezing in the step (1) comprises the following specific operations: putting the cleaned fruits and vegetables into a freeze-drying tray, putting the freeze-drying tray into a quick-freezing bin, and reducing the temperature of the fruits and vegetables to-35 to-40 ℃ within 2-3 hours.
In a preferred embodiment, the step (1) reduces the temperature of the fruits and vegetables to-38 ℃ in 2 hours under normal pressure.
In a preferred embodiment, the temperature of the fruits and vegetables is the central temperature of the fruits and vegetables, and the fruits and vegetables are whole fruits which are not subjected to grinding and pulping treatment.
The applicant finds that for the blackberry with soft frozen skin and high water content, the retention and integrity of nutrient components and active components of the blackberry can be influenced by the speed of temperature reduction in the freezing process, and supposes that the possible reasons are that the retention time of an ice crystal generation zone can be reduced by rapid temperature reduction, the number of the ice crystals generated by water in the blackberry whole fruit is increased but the volume of each ice crystal is reduced, the damage of the ice crystal to pulp cells of the blackberry whole fruit is reduced, the nutrient components and the active components are completely retained in the pulp cells, and the ice crystals with smaller volume can complete the gasification process more quickly in the subsequent negative pressure drying process, so that the whole preparation process is accelerated.
In a preferred embodiment, the absolute vacuum degree of the negative pressure drying in the step (2) is 80-120 Pa, and the temperature of the negative pressure drying in the step (2) is-38-0 ℃.
In a preferred embodiment, the holding time of the negative pressure drying in the step (2) is 6 to 10 hours.
In order to improve the sublimation speed and effect of crystal water in blackberries, the negative pressure drying process in the step (2) is divided into two stages, wherein in the first stage, the absolute vacuum degree is kept at 120Pa, the temperature is kept at-30 to-20 ℃, and the holding time is 3 to 5 hours; in the second stage, the absolute vacuum degree is maintained at 80-90 Pa, the temperature is maintained at-10-0 ℃, and the holding time is 3-5 hours.
In a preferred embodiment, in the first stage, the absolute vacuum degree is maintained at 120Pa, the temperature is maintained between-30 ℃ and-25 ℃, and the holding time is 5 hours; in the second stage, the absolute vacuum degree is maintained at 80-90 Pa, the temperature is maintained at-10 to-5 ℃, and the holding time is 3 hours.
In a preferred embodiment, the crushing temperature of the superfine crushing in the step (3) is kept at 40-45 ℃, and the crushing time is 10-30 min.
In order to maintain the activity of anthocyanin, SOD, ellagic acid, vitamins, etc. in blackberry, the crushing temperature of the ultramicro crushing in the step (3) is 45 ℃, and the crushing time is 30min.
In a preferred embodiment, the particle size of the lyophilized powder is 180 to 200 mesh.
The fruit and vegetable freeze-dried powder can be subjected to a rehydration process under the condition that the environmental moisture is higher than the moisture of the fruit and vegetable freeze-dried powder, and the rehydrated freeze-dried powder can partially recover the taste of fresh fruits and vegetables. The blackberry that this application chooseed for use, as the berry of high sugar content, the sublimation of crystalline state moisture can be hindered to the soluble sugar that the blackberry contains in dry run, lead to blackberry dry back water content higher, the applicant discovers in the experimentation, the blackberry after the drying grinds to the granularity under 45 ℃ is 180 ~ 200 mesh freeze-dried powder, not only can protect active ingredient in the blackberry in grinding crushing process, can further volatile partial moisture, and the granularity is 180 ~ 200 mesh freeze-dried powder and the menstruum contact of water system in the use, completion rehydration process that can also be quick, the solubility and the taste of freeze-dried powder are improved, also more easily absorbed by the human body.
In a preferred embodiment, the water content of the freeze-dried powder is less than or equal to 8%, and more preferably, the water content is less than or equal to 4%.
Compared with the prior art, the invention has the following beneficial effects:
1. the preparation process disclosed by the invention adopts a mode of combining low-temperature quick freezing and two-stage low-temperature negative pressure drying to form fine crystalline water in the blackberry fruit body, so that the damage of the crystalline water to the blackberry fruit body is reduced, active ingredients and nutritional ingredients in fruits and vegetables, such as anthocyanin, SOD, vitamins, ellagic acid and the like, are reserved, meanwhile, the two-stage negative pressure drying step improves the sublimation speed and effect of the crystalline water, and reduces the water content of the blackberry after dehydration.
3. The preparation process disclosed by the invention keeps the temperature constant at 40-45 ℃ in the ultramicro crushing process, avoids high temperature generated in the crushing process from damaging anthocyanin, SOD, vitamins, ellagic acid and the like, and avoids active ingredients in the freeze-dried powder from being damaged and lost.
4. The preparation process can obtain freeze-dried powder with the granularity of 180-200 meshes, is easier to absorb by a human body, keeps the taste of fresh fruits, and can be well compatible with solvents such as milk, honey, warm water, beverages and the like.
Detailed Description
Example 1
The embodiment provides a fruit and vegetable freeze-dried powder preparation process, which comprises the following steps:
(1) Putting the cleaned blackberry into a freeze-drying tray, putting the blackberry into a quick-freezing bin, reducing the temperature under normal pressure, and reducing the temperature of the blueberry body to-38 ℃ within 2 hours to obtain frozen blackberries;
(2) Transferring the whole frozen blackberry fruit to a negative pressure drying device, and carrying out two-stage negative pressure drying, wherein in the first stage, the absolute vacuum degree of the negative pressure drying device is kept at 120Pa, the temperature of the negative pressure drying device is kept at-30 ℃, the negative pressure drying is kept for 5 hours, in the second stage, the pressure value of the negative pressure drying device is increased, the absolute vacuum degree is kept at 88Pa, the temperature of the device is kept at-5 ℃, and the negative pressure drying is kept for 3 hours, so that the whole dehydrated blackberry fruit is obtained;
(3) Transferring the whole dehydrated blackberry to crushing equipment, heating to 45 ℃, maintaining the temperature at 45 ℃, and crushing for 30min to obtain the blueberry freeze-dried powder with the granularity of 200 meshes.
Example 2
The embodiment provides a fruit and vegetable freeze-dried powder preparation process, which comprises the following steps:
(1) Putting the cleaned blackberry into a freeze-drying tray, putting the blackberry into a quick-freezing bin, reducing the temperature under normal pressure, and reducing the temperature of the blueberry body to-38 ℃ within 2 hours to obtain frozen blackberries;
(2) Transferring the whole frozen blackberry fruits into a negative pressure drying device, and carrying out two-stage negative pressure drying, wherein in the first stage, the absolute vacuum degree of the negative pressure drying device is kept at 110Pa, the temperature of the negative pressure drying device is kept at-30 ℃, the negative pressure drying is kept for 4 hours, in the second stage, the pressure value of the negative pressure drying device is increased, the absolute vacuum degree is kept at 90Pa, the temperature of the device is kept at-10 ℃, and the negative pressure drying is kept for 3 hours, so that the whole dehydrated blackberry fruits are obtained;
(3) Transferring the whole dehydrated blackberry to crushing equipment, heating to 45 ℃, maintaining the temperature at 45 ℃, and crushing for 30min to obtain the blueberry freeze-dried powder with the granularity of 200 meshes.
Example 3
The embodiment provides a fruit and vegetable freeze-dried powder preparation process, which comprises the following steps:
(1) Putting the cleaned blackberry into a freeze-drying tray, putting the blackberry into a quick-freezing bin, reducing the temperature under normal pressure, and reducing the temperature of the blueberry body to-30 ℃ within 2 hours to obtain a frozen blackberry;
(2) Transferring the whole frozen blackberry fruit to a negative pressure drying device, and carrying out two-stage negative pressure drying, wherein in the first stage, the absolute vacuum degree of the negative pressure drying device is kept at 120Pa, the temperature of the negative pressure drying device is kept at-30 ℃, the negative pressure drying is kept for 5 hours, in the second stage, the pressure value of the negative pressure drying device is increased, the absolute vacuum degree is kept at 88Pa, the temperature of the device is kept at-5 ℃, and the negative pressure drying is kept for 3 hours, so that the whole dehydrated blackberry fruit is obtained;
(3) Transferring the whole dehydrated blackberry fruit to crushing equipment, heating to 50 ℃, keeping the temperature at 50 ℃, and crushing for 30min to obtain the blueberry freeze-dried powder with the particle size of 200 meshes.
Example 4
The embodiment provides a fruit and vegetable freeze-dried powder preparation process, which comprises the following steps:
(1) Putting the cleaned blackberry into a freeze-drying tray, putting the blackberry into a quick-freezing bin, reducing the temperature under normal pressure, and reducing the temperature of the blueberry body to-38 ℃ within 2 hours to obtain frozen blackberries;
(2) Transferring the whole frozen blackberry fruit to a negative pressure drying device, keeping the absolute vacuum degree of the negative pressure drying device at 110Pa, keeping the temperature of the negative pressure drying device at-20 ℃, keeping the negative pressure drying for 8 hours, and carrying out negative pressure drying to obtain the whole dehydrated blackberry fruit;
(3) Transferring the whole dehydrated blackberry to crushing equipment, heating to 45 ℃, maintaining the temperature at 45 ℃, and crushing for 30min to obtain the blueberry freeze-dried powder with the granularity of 200 meshes.
Performance testing
And (4) carrying out water content detection and SOD activity detection on the prepared blackberry freeze-dried powder. The data are recorded in table 1.
1. And (3) detecting the moisture content: and detecting the moisture content of the freeze-dried powder by a moisture detector.
And 2, detecting SOD activity: SOD enzyme activity detection is carried out by referring to GB/T5009.171-2003.
TABLE 1
| Water content% | SOD enzyme activity (U/g) | |
| Example 1 | 3.14 | 754.2 |
| Example 2 | 3.13 | 749.5 |
| Example 3 | 3.21 | 676.3 |
| Example 4 | 8.45 | 636.4 |
Claims (10)
1. A process for preparing fruit and vegetable freeze-dried powder is characterized by comprising the following steps:
(1) Rapidly freezing fruits and vegetables at low temperature;
(2) Drying the frozen fruits and vegetables under negative pressure;
(3) And (4) crushing the dehydrated fruits and vegetables into superfine powder to obtain the freeze-dried powder.
2. The process for preparing lyophilized powder according to claim 1, wherein the fruit and vegetable in step (1) is berry, preferably Rubus berry.
3. The freeze-dried powder preparation process according to claim 1, wherein the low-temperature rapid freezing in the step (1) comprises the following specific operations: the cleaned fruits and vegetables are put into a freeze-drying tray and then put into a quick-freezing bin, and the temperature of the fruits and vegetables is reduced to-35 to-40 ℃ within 2 to 3 hours.
4. The process for preparing freeze-dried powder according to claim 3, wherein the temperature of the fruits and vegetables is the central temperature of the fruits and vegetables, and the fruits and vegetables are whole fruits which are not ground or pulped.
5. The process for preparing lyophilized powder according to claim 1, wherein the absolute vacuum degree of the negative pressure drying in step (2) is 80-120 Pa, and the temperature of the negative pressure drying in step (2) is-38-0 ℃.
6. The process for preparing lyophilized powder according to claim 5, wherein the retention time of the negative pressure drying in step (2) is 6-10 hours.
7. The process for preparing lyophilized powder according to claim 5, wherein the negative pressure drying process in step (2) is divided into two stages.
8. The process for preparing lyophilized powder according to claim 7, wherein in the first stage, the absolute vacuum degree is maintained at 120Pa, the temperature is maintained at-30 to-20 ℃, and the holding time is 3 to 5 hours; in the second stage, the absolute vacuum degree is kept at 80-90 Pa, the temperature is kept at-10-0 ℃, and the holding time is 3-5 hours.
9. The process for preparing lyophilized powder according to claim 1, wherein the temperature for the step (3) of crushing is maintained at 40-45 ℃ for 10-30 min.
10. The process for preparing lyophilized powder according to any one of claims 1-9, wherein the water content of the lyophilized powder is less than or equal to 8%.
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| CN202111465907.1A CN115553332A (en) | 2021-12-03 | 2021-12-03 | Preparation process of fruit and vegetable freeze-dried powder |
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