CN1317961C - 冻干草莓加工工艺 - Google Patents

冻干草莓加工工艺 Download PDF

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CN1317961C
CN1317961C CNB2004100129076A CN200410012907A CN1317961C CN 1317961 C CN1317961 C CN 1317961C CN B2004100129076 A CNB2004100129076 A CN B2004100129076A CN 200410012907 A CN200410012907 A CN 200410012907A CN 1317961 C CN1317961 C CN 1317961C
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CN1672534A (zh
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吴朝琴
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    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
    • C08L5/16—Cyclodextrin; Derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
    • C08B37/0009—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Glucans, e.g. polydextrose, alternan, glycogen; (alpha-1,4)(alpha-1,6)-D-Glucans; (alpha-1,3)(alpha-1,4)-D-Glucans, e.g. isolichenan or nigeran; (alpha-1,4)-D-Glucans; (alpha-1,3)-D-Glucans, e.g. pseudonigeran; Derivatives thereof
    • C08B37/0012—Cyclodextrin [CD], e.g. cycle with 6 units (alpha), with 7 units (beta) and with 8 units (gamma), large-ring cyclodextrin or cycloamylose with 9 units or more; Derivatives thereof
    • C08B37/0015—Inclusion compounds, i.e. host-guest compounds, e.g. polyrotaxanes

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Abstract

冻干草莓加工工艺，a.以水为溶剂，使水中β-环状糊精的浓度为0.08%-0.12%，b.将浓度为0.001%-0.0013%的花青素与浓度为0.08%-0.12%的β-环状糊精充分混合均匀。C.将上述溶液和清洗后的新鲜草莓按重量计2.5-3∶1的比例置于真空罐内，在250-350mmHg真空度下抽真空3-10分钟。本发明所加工的干燥产品复水后的色泽和风味与新鲜原料无明显差异，且有利于提高干燥产品的复水性能。它保鲜、护色效果好，时间长，营养成份流失少，口味改变少，本发明成份简单，无毒，成本低。它可广泛用于苹果、犁、桃、杏、马铃薯、黄瓜的生冷保鲜、护色。

Description

冻干草莓加工工艺
技术领域
本发明属于果蔬保色技术领域，特别适合真空冷冻法加工生鲜果蔬食品场合。
背景技术
一般果蔬加工中，常用的护色方法有二种，一是采用柠檬酸、食盐、VC等，其原理是利用低PH值抑制植物组织中的酶活、排除空气、抗氧化。二是采用亚硫酸盐护色。其不足之处是：1)、护色效果不理想，2)、容易改变加工后的果蔬原味。
中国专利公告号：CN1175363公开了一种“护色剂”是采用焦磷酸钠等几种食品添加剂溶解后对食品护色，该护色剂化学成份比较复杂，对食品口味有一定影响。
中国专利公告号：CN1101814公开了一种“果蔬脱皮一次净的制备与方法”用柠檬酸盐和亚硫酸盐或食盐浸泡果蔬进行护色。该方法成本较低，但其酸味和咸味较重，浸泡时间稍长，果蔬肉会产生析水脱色透明现象，使果蔬本色和味道改变，还会加快营养成份在浸泡中的溶出和水解。
发明内容
本发明所要解决的技术问题是克服上述果蔬护色方法护色效果不理想、经加工后的果蔬容易改变原味之不足，而提供一种冻干草莓加工工艺。
本发明的技术解决措施如下：
冻干草莓加工工艺，
a、以水为溶剂，使水中β-环状糊精的浓度为0.08％-0.12％，
b、将浓度为0.001％-0.0013％的花青素与浓度为0.08％-0.12％的β-环状糊精充分混合均匀，
C、将上述溶液和清洗后的新鲜草莓按重量计2.5-3∶1的比例置于真空罐内，在250-350mmHg真空度下抽真空3-10分钟。
本发明的突出效果是：
本发明所加工的干燥产品复水后的色泽和风味与新鲜原料无明显差异，且有利于提高干燥产品的复水性能。它保鲜、护色效果好，时间长，营养成份流失少，口味改变少，本发明成份简单，无毒，成本低。本发明可广泛用于苹果、犁、桃、杏、马铃薯、黄瓜的生冷保鲜、护色。
具体实施方式
冻干草莓加工工艺，
a、以水为溶剂，使水中β-环状糊精的浓度为0.08％-0.12％，
b、将浓度为0.001％-0.0013％的花青素与浓度为0.08％-0.12％的β-环状糊精充分混合均匀。
C、将上述溶液和清洗后的新鲜草莓按重量计2.5-3∶1的比例置于真空罐内，在250-350mmHg真空度下抽真空3-10分钟。

Claims (1)

1、冻干草莓加工工艺，其特征在于：
a、以水为溶剂，使水中β-环状糊精的浓度为0.08％-0.12％，
b、将浓度为0.001％-0.0013％的花青素与浓度为0.08％-0.12％的β-环状糊精充分混合均匀，
C、将上述溶液和清洗后的新鲜草莓按重量计2.5-3∶1的比例置于真空罐内，在250-350mmHg真空度下抽真空3-10分钟。
CNB2004100129076A 2004-03-25 2004-03-25 冻干草莓加工工艺 Expired - Fee Related CN1317961C (zh)

Priority Applications (1)

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CNB2004100129076A CN1317961C (zh) 2004-03-25 2004-03-25 冻干草莓加工工艺

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CNB2004100129076A CN1317961C (zh) 2004-03-25 2004-03-25 冻干草莓加工工艺

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CN1672534A CN1672534A (zh) 2005-09-28
CN1317961C true CN1317961C (zh) 2007-05-30

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Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101147505B (zh) * 2007-10-16 2010-06-16 江南大学 一种减慢冷冻干燥果蔬丁复水速度的后处理方法
CA2869056C (en) * 2012-03-30 2020-02-25 Sapiotec Gmbh Anthocyanidin complex
CN104302183B (zh) * 2012-03-30 2017-03-01 赛博尔泰克股份公司 飞燕草色素对抗金黄色葡萄球菌的应用
KR102147084B1 (ko) 2012-11-15 2020-08-24 자피오텍 게엠베하 소염성 활성 물질 또는 면역 억제성 활성물질로서 델피니딘 복합제
EP2931287B1 (de) 2012-12-11 2017-10-04 Sapiotec GmbH Delphinidin zur bekämpfung von melanomzellen
EP2913366A1 (de) * 2014-02-28 2015-09-02 SapioTec GmbH Anthocyanidin-Komplex
CN104509583A (zh) * 2014-12-03 2015-04-15 华南理工大学 一种香芋或马蹄的保鲜方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1050976C (zh) * 1995-03-09 2000-04-05 杜苏英 草莓冷食食品的制备方法
CN1376412A (zh) * 2002-04-04 2002-10-30 北京美味珍食品有限责任公司 多种口味的冻干保鲜水果及其制备方法
JP2003250440A (ja) * 2002-03-04 2003-09-09 Futaba Foods Co Ltd 冷凍いちごの製造方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1050976C (zh) * 1995-03-09 2000-04-05 杜苏英 草莓冷食食品的制备方法
JP2003250440A (ja) * 2002-03-04 2003-09-09 Futaba Foods Co Ltd 冷凍いちごの製造方法
CN1376412A (zh) * 2002-04-04 2002-10-30 北京美味珍食品有限责任公司 多种口味的冻干保鲜水果及其制备方法

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
真空冷冻干燥制取脱水草莓片 张余城，冷饮与速冻食品工业，第3卷 1999 *
草莓真空冷冻干燥研究 李共国，食品与机械，第3卷 2003 *
草莓真空冷冻干燥研究 李共国，食品与机械，第3卷 2003;真空冷冻干燥制取脱水草莓片 张余城，冷饮与速冻食品工业，第3卷 1999 *

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