CN1275532C - Combined fruit and vegetable dehydrating production by vacuum freeze, dry and hot air re-dry - Google Patents
Combined fruit and vegetable dehydrating production by vacuum freeze, dry and hot air re-dry Download PDFInfo
- Publication number
- CN1275532C CN1275532C CN 200510040867 CN200510040867A CN1275532C CN 1275532 C CN1275532 C CN 1275532C CN 200510040867 CN200510040867 CN 200510040867 CN 200510040867 A CN200510040867 A CN 200510040867A CN 1275532 C CN1275532 C CN 1275532C
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- Prior art keywords
- vegetables
- fruits
- drying
- dehydration
- vacuum freeze
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title abstract description 12
- 239000003570 air Substances 0.000 title abstract description 6
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 22
- 238000006297 dehydration reactions Methods 0.000 claims abstract description 16
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 238000000034 methods Methods 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims abstract description 5
- 238000007605 air drying Methods 0.000 claims description 22
- 238000001035 drying Methods 0.000 claims description 22
- 230000003750 conditioning Effects 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000002360 preparation methods Methods 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 239000005418 vegetable materials Substances 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 abstract description 9
- 238000005516 engineering processes Methods 0.000 abstract description 8
- 238000005265 energy consumption Methods 0.000 abstract description 6
- 240000001441 Fragaria vesca Species 0.000 abstract description 3
- 238000007602 hot air drying Methods 0.000 abstract 3
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 239000002994 raw materials Substances 0.000 abstract 2
- 235000013311 vegetables Nutrition 0.000 abstract 2
- 240000001101 Actinidia deliciosa Species 0.000 abstract 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 abstract 1
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 238000001704 evaporation Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 230000000717 retained Effects 0.000 abstract 1
- 230000001954 sterilising Effects 0.000 abstract 1
- 235000021012 strawberries Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000011714 flavin adenine dinucleotide Substances 0.000 description 7
- 235000019162 flavin adenine dinucleotide Nutrition 0.000 description 7
- 239000000463 materials Substances 0.000 description 4
- 230000035943 smell Effects 0.000 description 3
- 240000002860 Daucus carota Species 0.000 description 2
- 235000002243 Daucus carota subsp sativus Nutrition 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 244000302661 Phyllostachys pubescens Species 0.000 description 2
- 235000003570 Phyllostachys pubescens Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000005765 wild carrot Nutrition 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 244000149255 Cucurbita pepo subsp ovifera Species 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 229930006649 D-Glucose Natural products 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 240000007119 Malus pumila Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 240000001016 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 238000006243 chemical reactions Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solids Substances 0.000 description 1
- 239000011901 water Substances 0.000 description 1
Abstract
Description
Technical field
A kind of vacuum freeze drying is the combined dehydration fruits and vegetables preparation method of heated-air drying again, belongs to the fruit-vegetable food processing technique field, relates to garden stuff processing, is mainly used in the production of dehydrated fruits and vegetables.
Background technology
Heated-air drying (AD) is the main process technology of conventional dehydration fruits and vegetables, and it has advantages such as production method is simple relatively, processing cost is low, but also has many wretched insufficiencies, as: the product shr is big, rehydration is poor, the easy brown stain of color and luster etc.In recent years, vacuum freeze drying (FD) technology has overcome the quality deficiency of traditional hot blast dehydrated fruits and vegetables in the application aspect the dehydrated fruits and vegetables processing, make product property can keep the color, smell, taste and shape and the nutritional labeling of food to greatest extent, key is that rehydration is fine, but shortcoming is running cost height, production cycle length etc.
Comprehensive and opinion, the pluses and minuses of heated-air drying and vacuum freeze drying have very strong complementarity.If both are combined, seek suitable combined drying transfer point, can realize both having reduced the production cost of vacuum freeze drying, significantly improve the product quality of heated-air drying again, thereby develop the good dehydrated fruits and vegetables of the novel cost performance of a class.
Donsi-G etc. (1998) use the cryodesiccated again combined drying mode of first heated-air drying to apple, potato, carrot and a kind of bush pumpkin, the product of combined drying and cryodesiccated product compare, and think that combined drying is the high-quality dehydrated fruits and vegetables technology of a kind of very potential production.Phanindra-Kumar-HS etc. (2001) use the cryodesiccated again combined drying mode of first hot blast to being cut into block carrot and pumpkin, evaluate its physicochemical characteristic and quality, respectively with heated-air drying or cryodesiccated sample completely relatively rate of drying, total energy consumption and physicochemical characteristic.The result shows: the product of hot blast and freezing combined drying outward appearance and rehydration than aspect be better than the product of complete heated-air drying, and aspect quality, more approach complete cryodesiccated product, the time of combined drying and total complete freeze drying of energy consumption rate have shortened 50%, and be similar with complete heated-air drying.And infer that combined drying is improving the quality of dehydrated fruits and vegetables, saving energy and be effective on the time.But because the cryodesiccated again combined drying of first heated-air drying (AFD) is used in above-mentioned research, promptly adopt AD at the fast initial stage of rate of water loss, and adopt FD in the full later stage of dehydration, obviously can not reduce the time of FD significantly, thereby aspect reducing cost, there is not significant superiority, because initial stage AD also can cause the product shrinkage, be unfavorable for keeping products'texture on the contrary.
Summary of the invention
The object of the present invention is to provide a kind of vacuum freeze drying combined dehydration fruits and vegetables preparation method of heated-air drying again, guaranteeing to cut down the consumption of energy and the production cycle processing cost under product is near the prerequisite of freeze-drying quality significantly thereby reduction is dewatered.
Technical solution: the FAD pattern is when material elder generation vacuum freeze drying arrives certain moisture, material can keep this solid skeletal structure preferably, this moment, dehydration was carried out at low temperatures, nutritional labeling and color, smell and taste have obtained keeping to greatest extent, utilize the hot-air of low energy consumption to be medium then, heat is passed to material, be used to the moisture of vaporizing, until dry terminal point, the migration of high temperature and moisture, solable matter when having avoided heated-air drying as much as possible and cause the serious shrinkage of product and defective such as brown stain.Therefore, determine that preferable conversion moisture is the key of the two associating.Freeze drying makes fruits and vegetables keep original color, smell, taste and shape and rehydration to greatest extent, then cuts down the consumption of energy through heated-air drying, and therefore, the two associating has not only improved product quality but also reduced energy consumption.
With fruit and vegetable materials choose, wash, remove the peel or examine, enzyme is gone out in section, blanching, conditioning, freezing, vacuum freeze drying, heated-air drying, packing and storage.
Freezing: the fruits and vegetables after the conditioning freeze 1h at-18 ℃.
Vacuum freeze drying: fruits and vegetables ' dehydration adopts vacuum freeze drying in earlier stage, vacuum 40-80Pa, baffle temperature 85-95 ℃, drying time 8-10h, to wet basis moisture content 15%-25%.
Heated-air drying: the fruits and vegetables ' dehydration later stage is adopted heated-air drying, and baking temperature 70-90 ℃, drying time, 4-6h reached below 7% to the wet basis moisture content.
Beneficial effect of the present invention: the present invention adopts the new combined drying FAD pattern of heated-air drying after the first vacuum freeze drying, determine combined drying moisture content transfer point at various different material tests, determine the method for suitable drying process stage by stage again, product cuts down the consumption of energy and the production cycle under near the prerequisite of freeze-drying quality significantly, thereby reduce the dehydration processing cost, help improving occupation rate of market with high cost performance.
Compare with the technical background of traditional heated air drying, the FAD technology has been avoided big, the shortcomings such as rehydration is poor, the easy brown stain of color and luster of product shr.
Compare with the single vacuum Freeze Drying Technique, the FAD The Application of Technology has shortened the time of vacuum freeze drying greatly, shortened the production cycle, thereby operation energy consumption cost height, long shortcoming of production cycle have been overcome, because the output of (1 year) increases substantially in the unit interval, also indirect reduction the equipment depreciation cost of producing.
Compare with the AFD technology of researchs such as Donsi-G, Phanindra-Kumar-HS, the present invention overcome time that AFD can not reduce FD significantly with reduce cost, initial stage AD causes the product shrinkage, is unfavorable for keeping shortcomings such as products'texture.
The specific embodiment
Embodiment 1:FAD strawberry produces
Fresh strawberry (moisture content 95% wet basis) is at first through selecting, clean, going to form, after freezing 1 hour ,-18 ℃ sharp freezing rooms carry out vacuum freeze drying (vacuum 80Pa, 85 ℃ of baffle temperature, 10h), dewater to moisture content 1 6% (wet basis), hot air convection drying (70 ℃, drying time 5.5h) is to moisture content 7% (wet basis) again, packing, the lucifuge storage.
Embodiment 2:FAD mushroom is produced
New fresh mushroom (moisture content 96% wet basis) at first through selecting, (100 ℃ of cleanings, blanching, 5 minutes), cooling drains then, carries out vacuum freeze drying (vacuum 40Pa after-18 ℃ sharp freezing rooms freeze 1 hour, 90 ℃ of baffle temperature, 9h), dewater to moisture content 25% (wet basis), the hot air convection drying is (90 ℃ again, drying time 5h) to moisture content 7% (wet basis), packing storage then.
Embodiment 3:FAD moso bamboo shoot is produced
Fresh moso bamboo shoot (moisture content 93% wet basis) at first through selecting, remove the peel, (96 ℃ of cleanings, segment (4-5cm), blanching, 60 minutes), cooling then, section (4.5mm), conditioning (0.5% salt, 5% glucose), drain, froze 1 hour at-18 ℃ sharp freezing rooms, carry out vacuum freeze drying (vacuum 60Pa, 95 ℃ of baffle temperature 8h), are dewatered to moisture content 21% (wet basis), (80 ℃ of hot air convection dryings, drying time about 4h) to moisture content 7% (wet basis), packing then, lucifuge storage.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510040867 CN1275532C (en) | 2005-07-01 | 2005-07-01 | Combined fruit and vegetable dehydrating production by vacuum freeze, dry and hot air re-dry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510040867 CN1275532C (en) | 2005-07-01 | 2005-07-01 | Combined fruit and vegetable dehydrating production by vacuum freeze, dry and hot air re-dry |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1711854A CN1711854A (en) | 2005-12-28 |
| CN1275532C true CN1275532C (en) | 2006-09-20 |
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| CN 200510040867 CN1275532C (en) | 2005-07-01 | 2005-07-01 | Combined fruit and vegetable dehydrating production by vacuum freeze, dry and hot air re-dry |
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Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101147505B (en) * | 2007-10-16 | 2010-06-16 | 江南大学 | Post process method for slowering rehydration speed of freezing-dried diced fruit and vegetable |
| CN101999609B (en) * | 2010-10-28 | 2012-09-05 | 江南大学 | Method for making potato-fruit recombinant mixed crispy chips |
| CN103120204B (en) * | 2013-03-15 | 2014-07-16 | 广东永利机械设备有限公司 | Drying production process for sulfur-free white fungus |
| CN105638858A (en) * | 2014-11-25 | 2016-06-08 | 重庆鼎川生态农业开发有限公司 | Method for performing vacuum freeze drying on kiwi fruits |
| CN105211780B (en) * | 2015-10-13 | 2018-11-30 | 杨明彰 | The processing method of dried carrot |
| CN105309600A (en) * | 2015-11-10 | 2016-02-10 | 河北明光食品有限公司 | Penetrating treatment process for improving frozen fresh strawberry quality |
| CN105639017A (en) * | 2016-01-06 | 2016-06-08 | 赵洪军 | Preparation method of nutrition and health chocolates |
| CN105918581A (en) * | 2016-04-23 | 2016-09-07 | 赵洪军 | Preparation method of Chinese wolfberry fruit and arctium lappa chocolate |
| CN105851434A (en) * | 2016-04-25 | 2016-08-17 | 赵洪军 | Preparation method of aloe and burdock chocolate |
| CN107616445B (en) * | 2016-07-14 | 2020-12-22 | 北京市农林科学院 | Preparation method of watermelon slices |
| CN106234564B (en) * | 2016-08-16 | 2019-04-30 | 江南大学 | A kind of method that low-frequency ultrasonic waves auxiliary improves nostoc dehydration and rehydration |
| CN106615049A (en) * | 2016-12-07 | 2017-05-10 | 中国农业科学院农产品加工研究所 | Pre-treating method for fruit and vegetable drying |
| CN107744111A (en) * | 2017-09-22 | 2018-03-02 | 中国农业科学院农产品加工研究所 | The preparation method of broccoli powder |
| CN107581594A (en) * | 2017-10-27 | 2018-01-16 | 云南师宗凤凰谷食品有限责任公司 | A kind of preparation method of drying edible mushroom |
| CN108094950A (en) * | 2017-11-06 | 2018-06-01 | 中国农业科学院农产品加工研究所 | A kind of preparation method of violet cabbage powder |
| CN107788329B (en) * | 2017-11-10 | 2020-10-02 | 诸暨市物昇农业科技有限公司 | Processing method of nostoc commune |
| CN110160329A (en) * | 2018-02-12 | 2019-08-23 | 中冶长天国际工程有限责任公司 | A kind of intelligent control method and device of the dry terminal of sintering fuel |
-
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- 2005-07-01 CN CN 200510040867 patent/CN1275532C/en not_active IP Right Cessation
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| Publication number | Publication date |
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| CN1711854A (en) | 2005-12-28 |
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