CN117918418A - Preparation method of freeze-dried medlar - Google Patents
Preparation method of freeze-dried medlar Download PDFInfo
- Publication number
- CN117918418A CN117918418A CN202410106420.1A CN202410106420A CN117918418A CN 117918418 A CN117918418 A CN 117918418A CN 202410106420 A CN202410106420 A CN 202410106420A CN 117918418 A CN117918418 A CN 117918418A
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- Prior art keywords
- medlar
- freeze
- dried
- temperature
- cleaning
- Prior art date
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Links
- 235000017784 Mespilus germanica Nutrition 0.000 title claims abstract description 49
- 235000000560 Mimusops elengi Nutrition 0.000 title claims abstract description 49
- 235000007837 Vangueria infausta Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 240000002624 Mespilus germanica Species 0.000 title claims abstract 18
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 238000004108 freeze drying Methods 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 238000005192 partition Methods 0.000 claims abstract description 5
- 239000003651 drinking water Substances 0.000 claims abstract description 4
- 235000020188 drinking water Nutrition 0.000 claims abstract description 4
- 238000005086 pumping Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000001055 chewing effect Effects 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 244000182216 Mimusops elengi Species 0.000 description 31
- 244000241838 Lycium barbarum Species 0.000 description 4
- 235000015459 Lycium barbarum Nutrition 0.000 description 4
- 230000000630 rising effect Effects 0.000 description 4
- 235000015468 Lycium chinense Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000001291 vacuum drying Methods 0.000 description 2
- HVCOBJNICQPDBP-UHFFFAOYSA-N 3-[3-[3,5-dihydroxy-6-methyl-4-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxydecanoyloxy]decanoic acid;hydrate Chemical compound O.OC1C(OC(CC(=O)OC(CCCCCCC)CC(O)=O)CCCCCCC)OC(C)C(O)C1OC1C(O)C(O)C(O)C(C)O1 HVCOBJNICQPDBP-UHFFFAOYSA-N 0.000 description 1
- 229930186217 Glycolipid Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005496 eutectics Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004770 neurodegeneration Effects 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
Landscapes
- Drying Of Solid Materials (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical fields of fruit and vegetable drying, food technology and the like, and discloses a preparation method of freeze-dried medlar, which comprises the following steps: selecting and cleaning fresh medlar; placing the cleaned medlar on a material tray, and placing the material tray into a freeze vacuum dryer; quick-freezing fructus Lycii until the temperature of the partition plate is constant at about-40deg.C; vacuum pumping is started in the quick freezing process until the vacuum degree reaches about 50Pa; heating to 40 deg.c and maintaining the temperature; after the set freeze-drying time, taking out the freeze-dried medlar product, wherein the freeze-drying time is 15-25 hours, selecting and cleaning fresh medlar is performed according to GB/T18672-2014 standard, and cleaning water meets the sanitary requirement of the quality of drinking water in GB 5749-2006. The dried medlar obtained by the method is full and round, has larger volume and smoother surface; the medlar has low water content, is crisp during chewing, has higher sweetness, can well retain the smell of fresh medlar, better retains nutrition and can meet the demands of current consumers.
Description
Technical Field
The invention relates to the fields of fruit and vegetable drying, food technology and the like, in particular to a preparation method of freeze-dried medlar.
Background
Medlar is one of the most popular herb plants in China, and contains rich nutritional ingredients such as polysaccharide, plant flavonoid, carotenoid and the like. Meanwhile, the medlar has high medicinal value and is often eaten as a functional food to promote the metabolism of glycolipid, stimulate the immune system, improve the mental efficiency and even prevent the neurodegeneration. Today, the living standard of people is gradually improved, and the self health consciousness is gradually enhanced, so that the functional food with medicine and food purposes such as medlar is gradually welcome.
Fresh wolfberry fruits have high water content, tender tissues are easy to be mechanically damaged and infected by microorganisms, the fresh wolfberry fruits are not easy to store at normal temperature, and the wolfberry fruits start to rot and brown even if stored at low temperature for about one week. Thus, most of the medlar sold in the market at present is dried medlar. Meanwhile, the conventional drying method has failed to meet the demands of people due to the defects of nutrition and flavor loss, color difference shape change and the like, and new technologies such as freeze vacuum drying and the like are gradually accepted.
Disclosure of Invention
(One) the effect to be achieved
Aiming at the defects of the prior art, the invention provides a preparation method of freeze-dried medlar, so that the freeze-dried medlar can keep the color, the fragrance, the taste, the shape and the nutritional ingredients of fresh medlar.
(II) technical scheme
In order to achieve the purpose that the freeze-dried medlar can keep the color, the fragrance, the taste, the shape and the nutrition components of the fresh medlar, the invention provides the following technical scheme: a method for preparing freeze-dried medlar, comprising the following steps:
a) Selecting and cleaning fresh medlar;
b) Placing the cleaned medlar on a material tray, and placing the material tray into a freeze vacuum dryer;
c) Quick-freezing fructus Lycii until the temperature of the partition plate is constant at about-40deg.C;
d) Vacuum pumping is started in the quick freezing process until the vacuum degree reaches about 50Pa;
e) Heating to 40 deg.c and maintaining the temperature;
f) And taking out the freeze-dried medlar product after the set freeze-drying time.
As a preferable embodiment of the invention, the lyophilization time is 15 to 25 hours.
As a preferable technical scheme of the invention, the selection and cleaning of the fresh medlar are carried out according to the GB/T18672-2014 standard.
As the preferable technical scheme of the invention, the cleaning water meets the water quality and sanitation requirements of the domestic drinking water in GB 5749-2006.
As a preferable embodiment of the invention, the temperature rising rate of the temperature rising treatment is 5 to 10 ℃/h.
Compared with the prior art, the invention provides a preparation method of freeze-dried medlar, which has the following beneficial effects:
The method adopts the freeze vacuum drying technology, and the solid ice can be directly changed into a gaseous state without undergoing an intermediate liquid phase when the pressure and the temperature are very low. By applying the principle, fresh medlar is frozen below the eutectic point temperature when the medlar is frozen and dried in vacuum, so that the internal moisture is frozen into solid ice. Slowly heating under vacuum condition, and changing internal moisture phase during sublimation drying and desorption drying process to directly change from frozen state to gas state so as to remove internal moisture. The dried medlar obtained by the method is full and round, has larger volume and smoother surface; the medlar has low water content, is crisp during chewing, has higher sweetness, can well retain the smell of fresh medlar, and can well retain nutrition. These features can meet the current consumer demand.
Drawings
FIG. 1 is a flow chart illustrating steps of the present invention.
Detailed Description
The present application will now be described in further detail with reference to the drawings and examples, wherein it is apparent that the examples described are only some, but not all, of the examples of the application. Embodiments of the application and features of the embodiments may be combined with each other without conflict. All other embodiments, based on the embodiments of the application, which would be apparent to one of ordinary skill in the art without inventive effort are within the scope of the application.
It should be noted that, in the embodiment of the present invention, directional indications (such as up, down, left, right, front, and rear … …) are referred to, and the directional indications are merely used to explain the relative positional relationship, movement conditions, and the like between the components in a specific posture (as shown in the drawings), and if the specific posture is changed, the directional indications are correspondingly changed.
In addition, "a plurality of" means two or more. In addition, the technical solutions of the embodiments may be combined with each other, but it is necessary to base that the technical solutions can be realized by those skilled in the art, and when the technical solutions are contradictory or cannot be realized, the combination of the technical solutions should be considered to be absent and not within the scope of protection claimed by the invention.
Referring to fig. 1, a method for preparing freeze-dried medlar comprises the following steps:
a) Selecting and cleaning fresh medlar;
b) Placing the cleaned medlar on a material tray, and placing the material tray into a freeze vacuum dryer;
c) Quick-freezing fructus Lycii until the temperature of the partition plate is constant at about-40deg.C;
d) Vacuum pumping is started in the quick freezing process until the vacuum degree reaches about 50Pa;
e) Heating to 40 deg.c and maintaining the temperature;
f) And taking out the freeze-dried medlar product after the set freeze-drying time.
In this example, the lyophilization time is 15 to 25 hours.
In this example, the selection and cleaning of fresh Lycium barbarum is performed in accordance with the GB/T18672-2014 standard.
In this embodiment, the cleaning water should meet the sanitary requirements of the quality of the drinking water in GB 5749-2006.
In this embodiment, the temperature rising rate of the temperature rising treatment is 5 to 10 ℃/h.
Example 1:
Fresh medlar is obtained according to relevant standards and is cleaned and placed on a material tray. Placing a material tray bearing medlar into an organic dry glass chamber, and screwing up a sealing device; setting a medlar freeze-drying process on a control panel and starting a switch; then, when the temperature of the partition board is constant at about minus 40 ℃ in the pre-freezing process, vacuumizing is started; finally, after the vacuum degree reaches about 50Pa, a heating rate of 5 ℃/h is applied, and the temperature of the baffle plate is kept constant after the temperature reaches 40 ℃, so that the freeze-dried medlar is obtained, and the specific parameters are shown in Table 1.
Specific parameters set forth in Table 1
Example 2:
in this example, the process parameters were the same as in example 1 except that a heating rate of 10 ℃/h was used during the drying process. The specific parameters are shown in Table 2.
Specific parameters set forth in Table 2
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are, therefore, to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present disclosure describes embodiments, not every embodiment is provided with a separate embodiment, and that this description is provided for clarity only, and that the disclosure is not limited to the embodiments described in detail below, and that the embodiments described in the examples may be combined as appropriate to form other embodiments that will be apparent to those skilled in the art.
Claims (5)
1. The preparation method of the freeze-dried medlar is characterized by comprising the following steps of:
a) Selecting and cleaning fresh medlar;
b) Placing the cleaned medlar on a material tray, and placing the material tray into a freeze vacuum dryer;
c) Quick-freezing fructus Lycii until the temperature of the partition plate is constant at about-40deg.C;
d) Vacuum pumping is started in the quick freezing process until the vacuum degree reaches about 50Pa;
e) Heating to 40 deg.c and maintaining the temperature;
f) And taking out the freeze-dried medlar product after the set freeze-drying time.
2. The method for preparing the medlar freeze-drying according to claim 1, wherein the freeze-drying time is 15-25 hours.
3. The method for preparing the medlar freeze-dried according to claim 1, wherein the selection and the cleaning of the fresh medlar are performed according to the GB/T18672-2014 standard.
4. The method for preparing the medlar freeze-drying according to claim 1, wherein the cleaning water meets the sanitary requirement of the quality of the drinking water in GB 5749-2006.
5. The method for preparing the medlar freeze-drying according to claim 1, wherein the heating rate of the heating treatment is 5-10 ℃/h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410106420.1A CN117918418A (en) | 2024-01-25 | 2024-01-25 | Preparation method of freeze-dried medlar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410106420.1A CN117918418A (en) | 2024-01-25 | 2024-01-25 | Preparation method of freeze-dried medlar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117918418A true CN117918418A (en) | 2024-04-26 |
Family
ID=90768076
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410106420.1A Pending CN117918418A (en) | 2024-01-25 | 2024-01-25 | Preparation method of freeze-dried medlar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117918418A (en) |
-
2024
- 2024-01-25 CN CN202410106420.1A patent/CN117918418A/en active Pending
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