CN1528165A - Method for applying microwave technology in preserved fruit processing - Google Patents
Method for applying microwave technology in preserved fruit processing Download PDFInfo
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- CN1528165A CN1528165A CNA2003101118106A CN200310111810A CN1528165A CN 1528165 A CN1528165 A CN 1528165A CN A2003101118106 A CNA2003101118106 A CN A2003101118106A CN 200310111810 A CN200310111810 A CN 200310111810A CN 1528165 A CN1528165 A CN 1528165A
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Abstract
The present invention relates to a method for using microwave technique in the candying process. Said method includes the folloiwng steps: selecting raw material fruit to be candial, cleaning, peeling, pitting, slicing, deactivating enzyme, sugar boiling, sugaring, drying, sterilizing, cooling and packaging. It is characterized by that the raw material fruit can be placed in the microwave equipment to implement deactivation process, including drying by hot air, then drying by microwave and sterilizing treatment so as to make water content of said product be reached to 10-20% finally in short time and microbial index be approaching to zero. Said method can reduce loss of nutrients of fruit and can prolong storage time of candied fruit.
Description
Technical field
The present invention relates to food processing field, particularly relates to the application of microwave technology.
Background technology
The processing mode of traditional preserved fruit is an activity of utilizing " blanching " inactive enzyme, utilizes " Exposure to Sunlight " drying, and suppresses growth of microorganism by anticorrisive agent.The content of material lost greatly when the shortcoming that this processing method exists was " blanching ", and dry sanitary condition is poor, is subject to climatic effect, and drying time is long, and the anticorrisive agent use amount exceeds standard easily, and sanitary index is difficult for reaching.
Summary of the invention
Purpose of the present invention: a kind of new preserved fruit process technology is provided, overcomes the shortcoming of traditional preserved fruit processing, help keeping the original nutritional labeling of preserved fruit, shorten drying time, reduce the anticorrisive agent use amount, make product meet national related food sanitary standard.
Provided by the invention in preserved fruit processing the method for applied microwave technology.Comprise the selecting of preserved fruit fruit base, clean, the activity of peeling, stoning, section, inactive enzyme, candy, sugaring, drying, sterilization, cooling, packaging process.It is characterized in that the fruit base after cleaning, peeling, stoning, the section is put into microwave device, the activity of inactive enzyme, its microwave power is 3KW～20KW, frequency is 2450 ± 50MHz, transmission speed 1m～2m/min, the time is 2min～4min, the temperature control of material product is at 75 ℃～85 ℃; Material is through candy, sugaring, again the fruit base behind the sugaring is put into wind speed 2.5m/s～4m/s earlier, dry 0.5hr～3hr in the hot-air drying device that wind-warm syndrome is 65 ℃～75 ℃, material moisture is reduced to about 30%, put into microwave drying and sterilizing unit again, to remove material redundant moisture and killing microorganisms.The microwave power of microwave drying and sterilizing unit is 6KW～20KW, frequency is 2450 ± 50MHz, wind speed 2m/s～4m/s, transmission speed 0.5m～2.0m/min, time dry and sterilization is 10min～30min, and the Gao Pinwen of material is not higher than 70 ℃, makes material moisture be reduced to 10%～20% at last, cool off then, pack, be product.Product should meet enterprise-quality standard and national food hygienic standard.
Microwave inactive enzyme, drying and sterilization processing are carried out in microwave device, can be with box microwave device or tunnel type micro wave device.
The present invention adopts microwave inactive enzyme, drying, sterilization technology processing candied product, has following advantage:
(1) adopt microwave inactive enzyme activity, the content loss of material is little, and the processing time foreshortens to 2min～5min.
(2) shorten greatly the drying time of product, shortened to 1hr～4hr in 1 day～2 days by Exposure to Sunlight,, nutrient loss is few, the dry environment safe and sanitary.
(3) through microwave disinfection, the bacteria containing amount of product approaches 0, can reduce the use amount of food preservative greatly, prolongs product storage period, guarantees that the product sanitary index reaches national food hygienic standard.
The processing of embodiment 1, sugared ginger slices:
Select the new ginger of no bad change, no disease and pest for use, after cleaning, remove the peel, cutting into slices, put into the activity of tunnel type micro wave device inactive enzyme, microwave power is 3KW, and frequency is 2450 ± 50MHz, transmission speed 1m/min, time is 2min～4min, and the temperature control of material product is at 78 ℃～82 ℃.Put into deployed 100 ℃ then, in the syrup of 35% concentration, add 0.1%～0.3% food acids and 0.5% food antiseptics in the syrup, put into the syrup of 55% deployed concentration behind the dipping 24h again, boil to ginger splices when translucent and take out, put into wind speed 2.5m/s earlier, dry 0.5hr～1.0hr in the hot air drier that wind-warm syndrome is 65 ℃～68 ℃, material moisture is reduced to about 25%, put into power 10KW then, frequency is 2450 ± 50MHz, wind speed 2.5m/s, the tunnel type micro wave drying of transmission speed 1.5m/min, in the sterilizing unit, drying, sterilizing time is 3min～5min, the temperature control of material product is at 68 ℃～70 ℃, material moisture finally is reduced to 13%～18%, packs to normal temperature with air cooling then, is product.
The processing of embodiment 2, prune:
Select manufactured no bad change for use, the prune base of no disease and pest, put into the syrup of 40% deployed concentration after the cleaning, boil 100 ℃, in syrup, add 0.2%～0.4 food acids then, 0.3%～0.5% licorice powder and 0.4% food antiseptics, take out drop behind the dipping 24h and remove surface moisture, put into wind speed 2.5m/s earlier, dry 2hr～3hr in the hot air drier that wind-warm syndrome is 65 ℃～68 ℃, material moisture is reduced to about 30%, putting into power then is 10KW, and frequency is 2450 ± 50MHz, wind speed 2.5m/s, in the tunnel type micro wave drying and sterilizing device of transmission speed 0.5m/min, dry and sterilizing time is 15min, and the temperature control of material product is at 68 ℃～70 ℃, and material moisture finally is reduced to 16%～18%, pack to normal temperature with air cooling then, be product.
The processing of embodiment 3, preserved plum:
Select manufactured no bad change for use, the salted plum base of no disease and pest, 80 ℃ of syrup putting into 30% deployed concentration after the part salt are sloughed in cleaning, in syrup, add 0.3%～0.6% food acids, 0.4%～0.7% licorice powder, 0.2% spices, 0.1% sweetener and 0.4% food antiseptics, take out drop behind the dipping 24h and remove surface moisture, put into wind speed 2.5m/s, dry 2hr～3hr in the hot air drier that wind-warm syndrome is 70 ℃～75 ℃, material moisture is reduced to about 40%, put into original remaining syrup again, and add 10% white sugar, take out drop behind the dipping 24h and remove surface moisture, put into wind speed 2.5m/s, dry 2hr～3hr in the hot air drier that wind-warm syndrome is 65 ℃～68 ℃, material moisture is reduced to about 30%, putting into power then is 10KW, frequency is 2450 ± 50MHz, wind speed 2.5m/s, in the tunnel type micro wave drying and sterilizing device of transmission speed 0.5m/min, dry and sterilizing time is 15min, the temperature control of material product is at 68 ℃～70 ℃, material moisture finally is reduced to 16%～20%, packs to normal temperature with air cooling then, is product.
Claims (4)
1, the method for applied microwave technology in a kind of preserved fruit processing.Comprise the selecting of preserved fruit fruit base, clean, the activity of peeling, stoning, section, inactive enzyme, candy, sugaring, drying, sterilization, cooling, packaging process, it is characterized in that the fruit base after cleaning, peeling, stoning, the section is put into microwave device, the activity of inactive enzyme, its microwave power is 3KW～20KW, frequency is 2450 ± 50MHz, transmission speed 1m～2m/min, the time is 2min～4min, the temperature control of material product is at 75 ℃～85 ℃; Material is through candy, sugaring, again the fruit base behind the sugaring is put into wind speed 2.5m/s～4m/s earlier, dry 0.5hr～3hr in the hot-air drying device that wind-warm syndrome is 65 ℃～75 ℃, material moisture is reduced to about 30%, put into microwave drying and sterilizing unit again, to remove material redundant moisture and killing microorganisms.The microwave power of microwave drying and sterilizing unit is 6KW～20KW, frequency is 2450 ± 50MHz, wind speed 2m/s～4m/s, transmission speed 0.5m～2.0m/min, time dry and sterilization is 10min～30min, and the Gao Pinwen of material is not higher than 70 ℃, makes material moisture be reduced to 10%～20% at last, cool off then, pack, be product.
2, the method for applied microwave technology in the sugared ginger slices processing: the new ginger that it is characterized in that selecting for use no bad change, no disease and pest, after cleaning, remove the peel, cutting into slices, put into the activity of tunnel type micro wave device inactive enzyme, microwave power is 3KW～20KW, frequency is 2450 ± 50MHz, transmission speed 1m/min～2m/min, the time is 2min～4min, the temperature control of material product is at 75 ℃～85 ℃.Put into deployed 100 ℃ then, in the syrup of 25%～40% concentration, add 0.1%～0.3% food acids and 0.5% food antiseptics in the syrup, put into the syrup of 45%～55% deployed concentration behind the dipping 24h again, boil to ginger splices when translucent and take out, put into wind speed 2.5m/s～4.0m/s earlier, dry 0.5hr～3.0hr is reduced to about 25% material moisture in the hot air drier that wind-warm syndrome is 60 ℃～75 ℃, put into power 6KW～20KW then, frequency is 2450 ± 50MHz, wind speed 2.5m/s～4m/s, in the tunnel type micro wave drying and sterilizing unit of transmission speed 0.5m/min～2.0m/min, dry and sterilizing time is 3min～15min, and the temperature control of material product is below 70 ℃, and material moisture finally is reduced to 13%～18%, pack to normal temperature with air cooling then, be product.
3, the method of applied microwave technology in the prune processing: it is characterized in that selecting for use manufactured no bad change, the prune base of no disease and pest, put into the syrup of 30%～40% deployed concentration after the cleaning, boil 100 ℃, in syrup, add 0.2%～0.4 food acids then, 0.3%～0.5% licorice powder and 0.4% food antiseptics, take out drop behind the dipping 24h and remove surface moisture, put into wind speed 2.5m/s～4.0m/s earlier, dry 1hr～3hr in the hot air drier that wind-warm syndrome is 60 ℃～75 ℃, material moisture is reduced to about 30%, put into power 6KW～20KW then, frequency is 2450 ± 50MHz, wind speed 2.5m/s～4m/s, in the tunnel type micro wave drying and sterilizing unit of transmission speed 0.5m/min～2.0m/min, dry and sterilizing time is 8min～25min, and the temperature control of material product is below 70 ℃, and material moisture finally is reduced to 16%～18%, pack to normal temperature with air cooling then, be product.
4, the method of applied microwave technology in the preserved plum processing: it is characterized in that selecting for use manufactured no bad change, the salted plum base of no disease and pest, 80 ℃ of syrup putting into 20%～35% deployed concentration after the part salt are sloughed in cleaning, in syrup, add 0.3%～0.6% food acids, 0.4%～0.7% licorice powder, 0.2% spices, 0.1% sweetener and 0.4% food antiseptics, take out drop behind the dipping 24h and remove surface moisture, put into wind speed 2.5m/s～4.0m/s earlier, dry 1hr～3hr in the hot air drier that wind-warm syndrome is 60 ℃～75 ℃, material moisture is reduced to about 40%, put into original remaining syrup again, and add white sugar about 10%, take out drop behind the dipping 24h and remove surface moisture, put into wind speed 2.5m/s～4m/s, dry 1hr～3hr in the hot air drier that wind-warm syndrome is 60 ℃～70 ℃, material moisture is reduced to about 30%, put into power 6KW～20KW then, frequency is 2450 ± 50MHz, wind speed 2.5m/s～4m/s, in the tunnel type micro wave drying and sterilizing unit of transmission speed 0.5m/min～2.0m/min, dry and sterilizing time is 8min～30min, the temperature control of material product is below 70 ℃, material moisture finally is reduced to 16%～20%, pack to normal temperature with air cooling then, be product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101118106A CN1528165A (en) | 2003-10-17 | 2003-10-17 | Method for applying microwave technology in preserved fruit processing |
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| CNA2003101118106A CN1528165A (en) | 2003-10-17 | 2003-10-17 | Method for applying microwave technology in preserved fruit processing |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009108035A1 (en) * | 2008-02-26 | 2009-09-03 | Quinasa S.A. De C.V. | Methods for obtaining preservative-free stable avocado pulp powders and products compacted from same |
| CN102246881A (en) * | 2011-07-12 | 2011-11-23 | 广东省农业科学院蚕业与农产品加工研究所 | Method for preparing preserved fruits |
| CN101480213B (en) * | 2008-01-09 | 2012-08-22 | 王建坤 | Technique for processing conserved blueberry fruit |
| CN102919484A (en) * | 2012-11-08 | 2013-02-13 | 通化师范学院 | Production method of original preserved fruit from wild actinidia arguta |
| CN102919743A (en) * | 2012-10-10 | 2013-02-13 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of natural lemon slice and fruit powder |
| CN103250857A (en) * | 2013-05-30 | 2013-08-21 | 俞定元 | Liquorice, rock candy and ginger combination |
| CN103478622A (en) * | 2013-08-30 | 2014-01-01 | 铜陵市天屏山调味品厂 | Preparation method of small yellow ginger slice |
| CN104126779A (en) * | 2014-07-30 | 2014-11-05 | 中国包装和食品机械有限公司 | Preparation method of microwave-dried ginger slices and ginger slices |
| CN104286755A (en) * | 2014-11-04 | 2015-01-21 | 吉林大学 | Method for preparing dewatered ginger slices |
| CN105685348A (en) * | 2014-11-25 | 2016-06-22 | 广西大学 | Processing method for preserved longan |
| CN107094965A (en) * | 2017-05-02 | 2017-08-29 | 石河子大学 | A kind of preparation method of pachydermia prune low-sugar preserved fruit |
-
2003
- 2003-10-17 CN CNA2003101118106A patent/CN1528165A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101480213B (en) * | 2008-01-09 | 2012-08-22 | 王建坤 | Technique for processing conserved blueberry fruit |
| WO2009108035A1 (en) * | 2008-02-26 | 2009-09-03 | Quinasa S.A. De C.V. | Methods for obtaining preservative-free stable avocado pulp powders and products compacted from same |
| CN102246881A (en) * | 2011-07-12 | 2011-11-23 | 广东省农业科学院蚕业与农产品加工研究所 | Method for preparing preserved fruits |
| CN102246881B (en) * | 2011-07-12 | 2012-09-12 | 广东省农业科学院蚕业与农产品加工研究所 | Method for preparing preserved fruits |
| CN102919743A (en) * | 2012-10-10 | 2013-02-13 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of natural lemon slice and fruit powder |
| CN102919484B (en) * | 2012-11-08 | 2014-03-12 | 通化师范学院 | Production method of original preserved fruit from wild actinidia arguta |
| CN102919484A (en) * | 2012-11-08 | 2013-02-13 | 通化师范学院 | Production method of original preserved fruit from wild actinidia arguta |
| CN103250857A (en) * | 2013-05-30 | 2013-08-21 | 俞定元 | Liquorice, rock candy and ginger combination |
| CN103478622A (en) * | 2013-08-30 | 2014-01-01 | 铜陵市天屏山调味品厂 | Preparation method of small yellow ginger slice |
| CN104126779A (en) * | 2014-07-30 | 2014-11-05 | 中国包装和食品机械有限公司 | Preparation method of microwave-dried ginger slices and ginger slices |
| CN104286755A (en) * | 2014-11-04 | 2015-01-21 | 吉林大学 | Method for preparing dewatered ginger slices |
| CN105685348A (en) * | 2014-11-25 | 2016-06-22 | 广西大学 | Processing method for preserved longan |
| CN107094965A (en) * | 2017-05-02 | 2017-08-29 | 石河子大学 | A kind of preparation method of pachydermia prune low-sugar preserved fruit |
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