CN1270627C - Freeze dried and antistaled multi-taste fruit and its preparing process - Google Patents
Freeze dried and antistaled multi-taste fruit and its preparing process Download PDFInfo
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- CN1270627C CN1270627C CNB021164347A CN02116434A CN1270627C CN 1270627 C CN1270627 C CN 1270627C CN B021164347 A CNB021164347 A CN B021164347A CN 02116434 A CN02116434 A CN 02116434A CN 1270627 C CN1270627 C CN 1270627C
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Abstract
The present invention relates to a freeze-dried preserved fruit with multiple flavors and a preparing method thereof. In the present invention, every freeze-dried fruit core is wrapped by a flavoring layer; the fruit cores can adopt one of the raw materials such as apples, pineapples, strawberries, Chinese dates, mangoes, kiwi fruits, grapes, Chinese small apples, crab apples, cherries, peaches, bananas, litchis, loquat fruits, hawthorn fruits, durian fruits, apricots, watermelons, cantaloupes and muskmelons; the flavoring layer can adopt at least one of the raw materials such as chocolate, butter and cheese. The preparing method comprises selecting, flavoring treatment, freeze-drying treatment, dewatering and drying, wrapping treatment, etc. The present invention has the advantages that the product not only remains nutrient components in fresh vegetables, but also has the advantages of multiple flavors, high vitamin content, high plant fiber content, length storage time and convenient carrying; the product does not contain preservative or pigment and overcomes the defect that chocolate, butter and cheese are too sweet in mouth feel and are not suitable to be eaten too much. The product can become people's favorite food for breakfast and recreation.
Description
Invention field
The present invention relates to freeze dried and antistaled fruit of a kind of food, particularly one kind of multiple tastes and preparation method thereof.
Background technology
As everyone knows, fruit is the very high food of nutritive value.But the freshness date of fresh fruit is shorter, in general, can store 1-3 month at low temperatures at most.Carry nor be beneficial to, so can not satisfy the demand of people leisure food.Some tinned fruits contain anticorrisive agent, pigment mostly, and tin gets rusty.In addition, by the food of chocolate, butter, cheese-making, its mouthfeel sugariness is higher, should not eat more.Otherwise, not only can be to the people healthy unfavorable, but also the people is got fat.
Technology contents
The objective of the invention is to overcome the deficiency in the background technology and provide a kind of and be of high nutritive value, do not contain anticorrisive agent and pigment, can satisfy people to the demand of breakfast and leisure food and the storage time is long, freeze dried and antistaled fruit easy to carry, various tastes and preparation method thereof.
Technical scheme of the present invention is:
The freeze dried and antistaled fruit of one kind of multiple tastes, it is made of freeze-dried fruit nuclear and flavoured layer, it is characterized in that: the skin bag at freeze-dried fruit nuclear is provided with a flavoured layer, wherein, described freeze-dried fruit is endorsed and is selected following a kind of raw material for use, and it comprises: apple, pineapple, strawberry, jujube, mango, Kiwi berry, grape, Malus spectabilis, Chinese pear-leaved crabapple, cherry, peach, banana, lichee, Pi handle, hawthorn, durian, apricot, watermelon, "Hami" melon, muskmelon; Described flavoured layer is selected following a kind of raw material at least for use, and it comprises: chocolate, butter, cheese.
The preparation method of the freeze dried and antistaled fruit of one kind of multiple tastes is characterized in that: it comprises:
A, selected with cleaning after the fresh fruit is cut into sheet, bulk or spherical;
B, carry out seasoning then and handle: soak with sodium hydrogensulfite or vitamin c solution earlier, handle to protect look; Carry out maceration extract again and handle, to improve fragility mouthfeel sour-sweet and the raising dry, its dipping temperature is: 5-25 ℃, dip time is: 1-4 hour; Wherein, described sodium hydrogensulfite and vitamin C also can use simultaneously;
C, carry out quick-frozen and handle: after raw material is picked up airing, carry out quick-frozen, temperature is :-28 ~-38 ℃;
D, dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 100-50 ℃, the central temperature of raw material is :-28 ~-38 ℃; Freeze-drying time is: 12-28 hour, Best Times was: 14-22 hour;
E, carry out covering and handle: the quick-frozen raw material is placed on the conveyer belt, be sprayed on the surface of freeze-drying raw material with the chocolate soln of applicator with heating and melting; Or, make the freeze-drying raw material apply the flavoring covering through the flavoring solution impregnation with the chocolate soln groove of conveyer belt through heating and melting;
F, the processing of lowering the temperature again, its temperature is: 5-18 ℃, the time is: 15-25 minute;
G, carry out damp-prrof packing: product is encapsulated with food-packaging bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Another preparation method of the present invention, it comprises:
A, selected with cleaning, be cut into sheet, bulk or spherical after the fresh fruit;
B, carry out seasoning then and handle: soak with sodium hydrogensulfite or vitamin C or solution earlier, handle, carry out maceration extract again and handle, to improve sour-sweet and to improve the fragility mouthfeel of dry to protect look; Its dipping temperature is: 5-25 ℃; Dip time is: 1-4 hour; Wherein, described sodium hydrogensulfite and vitamin C also can use simultaneously;
C, carry out quick-frozen and handle: after raw material is picked up airing, carry out quick-frozen, temperature is :-28 ~-38 ℃;
D, carry out covering and handle: the quick-frozen raw material is placed on the conveyer belt, with applicator with the flavoring spray solution of heating and melting on the surface of quick-frozen raw material; Or, make the quick-frozen raw material apply the flavoring covering through the flavoring solution impregnation with the flavoring solution tank of conveyer belt through heating and melting; Wherein, described flavoring is: butter or cheese;
E, dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8-1.2MMHG again; The temperature of general heating plate is: 100-50 ℃, the central temperature of raw material is :-28 ~-38 ℃; Freeze-drying time is: 12-28 hour, Best Times was: 14-22 hour;
F, carry out damp-prrof packing: product is encapsulated with food-packaging bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Wherein: the composition of described maceration extract is divided into:
Fruits maceration extract composition: maltose: 10-30%, calcium: 0.1-0.5%, citric acid: 0.2-0.3% or VC 0.1-0.5%, water: 50-65%; Wherein, citric acid and VC also can use simultaneously.
The present invention can adopt vacuum freezedrying or common drying, vacuum drying method.
The invention has the advantages that: frozen dried food of the present invention has not only kept the nutritive value composition of fresh fruit, but also has various tastes, homovitamin, high string composition, and the storage time is long, easy to carry.The present invention does not contain anticorrisive agent and pigment, but also the deficiency that has overcome chocolate, butter, the distinctive mouthfeel sugariness of cheese food height, should not eat more has also changed simultaneously the situation of inedibility chocolate during the broiling summer.Eat this product for a long time, can promote the health of beautifying skin and human body.This product can become breakfast and the leisure food that people like.
Most preferred embodiment
Embodiment 1:
Chocolate freeze-dried strawberry: the skin bag at freeze-dried strawberry is provided with a couverture.
Its preparation method is: fresh strawberry is carried out selected, through cleaning; Be immersed in then in 5-25 ℃ the maceration extract, its maceration extract composition is: maltose: VC 0.3%, calcium: 0.1-0.5%, water: 50-65% 30%; Dip time is: 2 hours; Carrying out quick-frozen handles: the strawberry after the impregnation process is refrigerated to central temperature is: below-28 ~-38 ℃; Dehydrate then: raw material is sent in the drying machine dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 100-50 ℃, the central temperature of raw material is :-28 ~-38 ℃; Freeze-drying time is: 18-20 hour; Then freeze-dried strawberry is carried out chocolate-sprayedly on conveyer belt, its thickness that applies chocolate coating is: 0.5-3mm; The processing of lowering the temperature again, temperature is: 5-18 ℃, the time is: 15-25 minute; Then product is encapsulated with the food plastic bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Embodiment 2:
Butter freeze-drying apple: the skin bag at the freeze-drying apple is provided with a butter layer.
Its preparation method is: fresh apple is carried out selected, after cleaning the section, the thickness of section is 2-3mm; Be immersed in then in 5-10 ℃ the maceration extract, its maceration extract composition is: maltose: citric acid 20%: VC 0.5%, calcium: 0.1-0.5%, water: 50-65% 0.3%; Dip time is 1.5 hours; Carry out quick-frozen and handle, apple flakes is picked up the laggard scanning frequency of airing freeze, temperature is :-28 ~-38 ℃; Carrying out covering again handles: the apple flakes after the quick-frozen is put on the belt to deliver in the butter solution tank flood, its thickness that applies the butter covering is: 0.5-1mm; Dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 100-50 ℃, the central temperature of raw material is :-28 ~-38 ℃; Freeze-drying time is: 17-19 hour; Then product is encapsulated with the food plastic bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Embodiment 3:
Chocolate freeze-drying Kiwi berry: the skin bag at the freeze-drying Kiwi berry is provided with a couverture.
Its preparation method is: carry out fresh Kiwi berry selected, section after cleaning, the thickness of section is 3-5mm, is immersed in then in 5-10 ℃ the maceration extract, and its maceration extract composition is: maltose: citric acid 30%: VC 0.3%, calcium: 0.1-0.5%, water: 50-65% 0.2%; Dip time is 1.5 hours; Carrying out quick-frozen handles: the Kiwi berry sheet after the impregnation process is refrigerated to central temperature is: below-28 ~-38 ℃; Dehydrate then: raw material is sent in the drying machine dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 100-50 ℃, the central temperature of raw material is :-28 ~-38 ℃; Freeze-drying time is: 17-19 hour; Then freeze-drying Kiwi berry sheet is carried out chocolate-sprayedly on conveyer belt, its thickness that applies chocolate coating is: 0.5-1mm; The processing of lowering the temperature again, temperature is: 5-18 ℃, the time is: 15-25 minute; Then product is encapsulated with the food plastic bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Embodiment 4:
Cheese freeze-drying banana: the skin bag at the freeze-drying banana is provided with a cheese layer.
Its preparation method is: fresh banana is carried out selected, after cleaning the section, the thickness of section is 2-3mm; Be immersed in then in 5-10 ℃ the maceration extract, its maceration extract composition is: maltose: citric acid 20%: VC 0.5%, calcium: 0.1-0.5%, water: 50-65% 0.3%; Dip time is 1.5 hours; Carry out quick-frozen and handle, banana chip is picked up the laggard scanning frequency of airing freeze, temperature is :-28 ~-38 ℃; Carrying out covering again handles: the banana chip after the quick-frozen is put on the belt to deliver in the cheese solution tank flood, its thickness that applies the cheese covering is: 0.5-1mm; Dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 100-50 ℃, the central temperature of raw material is :-28 ~-38 ℃; Freeze-drying time is: 16-18 hour; Then product is encapsulated with the food plastic bag, or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Embodiment 5:
Chocolate freeze-drying cherry: the skin bag at the freeze-drying cherry is provided with a couverture.
Its preparation method is: fresh cherry is carried out selected, through cleaning; Be immersed in then in 5-8 ℃ the maceration extract, its maceration extract composition is: maltose: citric acid 30%: VC 0.3%, calcium: 0.1-0.5%, water: 50-65% 0.2%; Dip time is 1.5 hours; Carrying out quick-frozen handles: the cherry after the impregnation process is refrigerated to central temperature is: below-28 ~-38 ℃; Dehydrate then: raw material is sent in the drying machine dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 100-50 ℃, the central temperature of raw material is :-28 ~-38 ℃; Freeze-drying time is: 18 hours; Then the freeze-drying cherry is carried out chocolate-sprayedly on conveyer belt, its thickness that applies chocolate coating is: 0.5-1mm; The processing of lowering the temperature again, temperature is: 5-18 ℃, the time is: 15-25 minute; Then product is encapsulated with the food plastic bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Embodiment 6:
Butter freeze-drying grape: the skin bag at the freeze-drying grape is provided with a butter layer.
Its preparation method is: new fresh grape is carried out selected, through cleaning; Be immersed in then in 5-25 ℃ the maceration extract, its maceration extract composition is: maltose: citric acid 20%: VC 0.5%, calcium: 0.1-0.5%, water: 50-65% 0.3%; Dip time is 1.5 hours; Carry out quick-frozen and handle, grape is picked up airing after, carry out quick-frozen, temperature is :-28 ~-38 ℃; Carrying out covering again handles: the grape after the quick-frozen is put on the belt to deliver in the butter solution tank flood, the thickness that applies the butter covering is: 0.5-1mm; Dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 100-50 ℃, the central temperature of raw material is :-28 ~-38 ℃; Freeze-drying time is: 18-20 hour; Then product is encapsulated with the food plastic bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Embodiment 7:
Chocolate freeze-drying Chinese pear-leaved crabapple: the skin bag the freeze-drying Chinese pear-leaved crabapple is provided with a couverture.
Its preparation method is: fresh Chinese pear-leaved crabapple is carried out selected, through cleaning; Be immersed in then in 5-8 ℃ the maceration extract, its maceration extract composition is: maltose: citric acid 30%: VC 0.3%, calcium: 0.1-0.5%, water: 50-65% 0.2%; Dip time is 1.5 hours; Carrying out quick-frozen handles: the Chinese pear-leaved crabapple after the impregnation process is refrigerated to central temperature is: below-28 ~-38 ℃; Dehydrate then: raw material is sent in the drying machine dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 100-50 ℃, the central temperature of raw material is :-28 ~-38 ℃; Freeze-drying time is: 16-18 hour; Then the freeze-drying Chinese pear-leaved crabapple is carried out chocolate-sprayedly on conveyer belt, its thickness that applies chocolate coating is: 0.5-1mm; The processing of lowering the temperature again, temperature is: 5-18 ℃, the time is: 15-25 minute; Then product is encapsulated with the food plastic bag; Or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Embodiment 8:
Butter freeze-drying pineapple: the skin bag in the freeze-drying pineapple is provided with a butter layer.
Its preparation method is: fresh pineapple is carried out selected, after cleaning the section, the thickness of section is 2-3mm; Be immersed in then in 5-25 ℃ the maceration extract, its maceration extract composition is: maltose: citric acid 20%: VC 0.5%, calcium: 0.1-0.5%, water: 50-65% 0.3%; Dip time is 1.5 hours; Carrying out quick-frozen handles: after pineapple slice is picked up airing, carry out quick-frozen, temperature is :-28 ~-38 ℃; Carrying out covering again handles: the pineapple slice after the quick-frozen is put on the belt to deliver in the butter solution tank flood, its thickness that applies the butter covering is: 0.5-1mm; Dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 100-50 ℃, the central temperature of raw material is :-28 ~-38 ℃; Freeze-drying time is: 16-18 hour; Then product is encapsulated with the food plastic bag, or put into plastic containers again after packing with aluminium-foil paper and carry out hard-cover.
Claims (5)
1, the freeze dried and antistaled fruit of one kind of multiple tastes, it is made of freeze-dried fruit nuclear and flavoured layer, it is characterized in that: the skin bag at freeze-dried fruit nuclear is provided with a flavoured layer, wherein, described freeze-dried fruit nuclear is selected following a kind of raw material for use, and it comprises: apple, pineapple, strawberry, jujube, mango, Kiwi berry, grape, Malus spectabilis, Chinese pear-leaved crabapple, cherry, peach, banana, lichee, Pi handle, hawthorn, durian, apricot, watermelon, "Hami" melon, muskmelon; Described flavoured layer is selected a kind of in the following raw materials according at least for use, and it comprises: chocolate, butter, cheese.
2, the preparation method of the freeze dried and antistaled fruit of one kind of multiple tastes, it is characterized in that: it comprises:
A, selected with cleaning after the fresh fruit is cut into sheet, bulk or spherical;
B, carry out seasoning then and handle: soak with sodium hydrogensulfite or vitamin c solution earlier, handle to protect look, carry out maceration extract again and handle, to improve sour-sweet and to improve the fragility mouthfeel of dry, its dipping temperature is: 5-25 ℃, dip time is: 1-4 hour; Wherein, described sodium hydrogensulfite and vitamin C also use simultaneously;
C, carry out quick-frozen and handle: after raw material is picked up airing, carry out quick-frozen, temperature is :-28 ~-38 ℃;
D, dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 100-50 ℃, the central temperature of raw material is :-28 ~-38 ℃; Freeze-drying time is: 12-28 hour;
E, carry out covering and handle: the freeze-drying raw material is placed on the conveyer belt, be sprayed on the surface of freeze-drying raw material with the chocolate soln of applicator with heating and melting; Or, make the freeze-drying raw material apply the flavoring covering through the flavoring solution impregnation with the chocolate soln groove of conveyer belt through heating and melting;
F, the processing of lowering the temperature again, its temperature is: 5-18 ℃, the time is: 15-25 minute.
3, another preparation method of the freeze dried and antistaled fruit of one kind of multiple tastes, it is characterized in that: it comprises:
A, selected with cleaning after the fresh fruit is cut into sheet, bulk or spherical;
B, carry out seasoning then and handle: soak with sodium hydrogensulfite or vitamin C or solution earlier, handle to protect look; Carry out maceration extract again and handle, to improve fragility mouthfeel sour-sweet and the raising dry; Its dipping temperature is: 5-25 ℃; Dip time is: 1-4 hour; Wherein, described sodium hydrogensulfite and vitamin C also can use simultaneously;
C, carry out quick-frozen and handle, raw material is picked up airing after, carry out quick-frozen, temperature is :-28 ~-38 ℃;
D, carry out covering and handle: the quick-frozen raw material is placed on the conveyer belt, with applicator with the flavoring spray solution of heating and melting on the surface of quick-frozen raw material; Or, make the quick-frozen raw material apply the flavoring covering through the flavoring solution impregnation with the flavoring solution tank of conveyer belt through heating and melting; Wherein, described flavoring is: butter or cheese;
E, dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 3%, the vacuum of hothouse is: 0.8-1.2MMHG again; The temperature of general heating plate is: 100-50 ℃, the central temperature of raw material is :-28 ~-38 ℃; Freeze-drying time is: 12-28 hour.
4, according to the preparation method of claim 2 or 3 described freeze dried and antistaled fruit, it is characterized in that: the preferred time of described freeze-drying is: 14-22 hour.
5, according to the preparation method of claim 2 or 3 described freeze dried and antistaled fruit, it is characterized in that: described drying means, adopt common drying or vacuum drying method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021164347A CN1270627C (en) | 2002-04-04 | 2002-04-04 | Freeze dried and antistaled multi-taste fruit and its preparing process |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB021164347A CN1270627C (en) | 2002-04-04 | 2002-04-04 | Freeze dried and antistaled multi-taste fruit and its preparing process |
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| CN1376412A CN1376412A (en) | 2002-10-30 |
| CN1270627C true CN1270627C (en) | 2006-08-23 |
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| CNB021164347A Expired - Fee Related CN1270627C (en) | 2002-04-04 | 2002-04-04 | Freeze dried and antistaled multi-taste fruit and its preparing process |
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2002
- 2002-04-04 CN CNB021164347A patent/CN1270627C/en not_active Expired - Fee Related
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| CN1376412A (en) | 2002-10-30 |
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