CN1775083A - Method for processing frozen fruit - Google Patents
Method for processing frozen fruit Download PDFInfo
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- CN1775083A CN1775083A CNA2005101106663A CN200510110666A CN1775083A CN 1775083 A CN1775083 A CN 1775083A CN A2005101106663 A CNA2005101106663 A CN A2005101106663A CN 200510110666 A CN200510110666 A CN 200510110666A CN 1775083 A CN1775083 A CN 1775083A
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Abstract
The present invention relates to a processing method of frozen fruit. Said method includes the following steps: cleaning fresh fruit, removing pedicel, stoning, dicing, quick protecting color, wet-drying, press-moulding, quickly-freezing below-32deg.C, quickly demoulding by utilizing hot air, packaging, checking and cold storage so as to obtain the frozen food made of fresh fruit.
Description
Technical field
What the present invention relates to is a kind of method of food processing technology field, specifically, is a kind of processing method of frozen fruit.
Background technology
The fresh fruit freshness date is short, and concentrate harvest time, and it is low to add the domestic logistics level, and Higher output is not accompanied by a higher income mostly in domestic fruit plantation, and waste is serious, and fruit deep processing and comprehensive utilization technique have become China's fruit and planted the bottleneck that industry develops.Traditional fresh fruit processing method is to make food such as fruit juice, preserved fruit, jam, dried fruit, fruit wine or tinned fruit by handling fresh fruit, exists the problem of crude fibre composition wastes such as original fruity road in the process, nutritional labeling loss and pomace.The exploitation frozen fruit is to solve short best method of antistaling fresh phase, and the storage life of frozen fruit can reach the several years, and frozen fruit can at utmost keep the nutrition and the mouthfeel of fresh fruit.But freezingly be untreated or be difficult to become the finished product that the consumer likes through the fruit of simple cutting, this is that soluble solids content is low owing to fruit moisture height, frozen fruit ice content height, and how to exist with the big form of ice crystals of bulk, hardness height before thawing, taste is talked, and mouthfeel is poor, thaw the back because of the outflow of ice crystal disorganize juice, brown stain is serious, handles even look has been carried out protecting in the outside, and the inside, back that thaws also brown stain can occur.
Find through literature search prior art, Chinese patent publication number by the Oldroyd invention is that CN1211899 adds the fruit fourth in the frozen food to as a kind of auxiliary material, especially add freezing sugar prod to, carried out good try, and got good effect, but the pre-treatment process sugaring concentration of fruit fourth is higher, time is longer, the loss to the greatest extent fully of the light mouthfeel of fruit, by the Chinese patent 02121414.X of Ma Yongsheng invention extracting fruit stone is emptied and to be injected ice cream and make frozen fruit, this method has increased frozen fruit, but this method makes fruit itself lose flavour, and this method is as a kind of container fruit, the volume of fruit own is bigger, freeze with thawing time all longlyer, ice crystal exists with the big form of ice crystals of bulk mostly, hardness height before thawing, institutional framework deliquescing after thawing, the juice outflow, brown stain is serious, and the consumption of fruit own is relatively poor.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, a kind of processing method of frozen fruit is provided, its frozen fruit that processes is had thaw that the no juice in back outflows, browning phenomenon, and have happy people's profile.
The present invention is achieved by the following technical solutions, the present invention goes carpopodium, stoning after fresh fruit is cleaned, removes the base of a fruit, three-dimensional cutting is come of age, protect look more fast, wet do, pressing mold is shaped ,-32 ℃ of following quick-frozens, fast demoulding, packing, check, chilled storage under hot blast promptly get the frozen food of being made by fresh fruit then.
Described cleaning is that fruit is carried out earlier sterilizing with bactericidal liquid after the clear water decontamination, carries out the clear water rinsing again.
Describedly going carpopodium, stoning, removing the base of a fruit is to adopt the disposable quick removal of forming tool.According to fruit kind, size, adopt difference directly to pass through penetrating method through circular or oval stainless steel knife, stoning fast is for example for the circular cutter of apple, for the oval cutter of Huang Tao.
Described three-dimensional cutting is come of age and can be realized on the fruits and vegetables vegetable-chopper, and requirement can be cut volume at 27～1000mm
3Between, every edge lengths is between 3～10mm.
The described look that protects fast is to soak in colour protecting liquid, and colour protecting liquid is made up of sugar, ascorbic acid, citric acid and salt, fruit in colour protecting liquid the time of staying smaller or equal to 3 minutes.
Described wet dried be to carry out fruit fourth surface dewatering, in vacuum drier, carry out, need not heating in the dehydration, behind the surface dewatering, the fruit fourth is in little state that freezes, and is hard in the outer pine.
It is to make to be in little wet dried fruit fourth shaping rapidly under the effect of mould of freezing under the state that described pressing mold is shaped, this shaping is the final form before the packing of product, utilize mould can develop arbitrary frozen fruit, as yellow peach Corn, yellow peach person of low position, yellow peach cartoon with external form.
Described-32 ℃ of quick-frozens are to make shaping fruit central temperature drop to-15 ℃ fast.
Described under hot blast fast demoulding be meant: mold outer surface heats up rapidly under 50 ℃ of hot blast conditions and makes the dissolving of shaping fruit surface, under the mould vibration condition, the rapid demoulding of the quick-frozen fresh fruits of shaping.
Described packing is that demoulding shaping fruit is carried out the nitrogen-filled seal packing, and nitrogen-filled seal can prevent fusion and the apparent brown stain of frozen fruit in storage, and packing can further increase the purchase attraction of frozen fruit.
Described check is meant: detect the integrality of packing and the clump count before the market sale, guarantee food security.
Chilled storage and market sale must guarantee that product is in the environment that is lower than-15 ℃.
The frozen fruit that utilizes the present invention to develop has the no juice outflow in the back that thaws, browning phenomenon, and has happy people's profile.Three-dimensional dices, protects fast look and the wet technology of doing has guaranteed that frozen fruit nature thawing rate is fast, the thaw no juice loss in back, no brown stain.Moulded section has increased the market of frozen fruit and has bought attraction.
The specific embodiment
Embodiment 1:
Ripe with 400 kilogram ninety percent, the yellow peach of heavily about 300 grams of monomer is at first through cleaning and sterilizing, cleaning fluid hypochlorous acid concentration is controlled at 60ppm～80ppm, twice of clear water rinsing, be 20mm with oval major radius then, short radius is that the cutter of 15mm removes handle rapidly, the base of a fruit, behind the nuclear, send into fruits and vegetables vegetable-chopper conveyer belt, adjust the vegetable-chopper parameter, making dices is of a size of 4 * 4 * 4mm, the peach fourth is in sugared concentration 12%, citric acid concentration 0.3%, ascorbic acid concentrations 0.4%, soaked 3 minutes in salinity 0.1% colour protecting liquid, take out the back centrifuge dripping, entered vacuum drying cabinet drier 1 hour, insert peach type or Corn type mould after the taking-up rapidly, the peach die forming is of a size of 20 * 20mm, the Corn die forming is of a size of 25 * 12mm, the mould of the peach fourth of packing into entered the tunnel type instant freezer in 5 minutes, the blowing temperature is lower than-35 ℃ in the instant freezer, about 20 minutes of quick-frozen time, after finishing, quick-frozen changes 50 ℃ of hot blast demoulding chambers rapidly over to, the aggravation of conveyer belt vibration herein, be shaped the freezing peach demoulding after the conveyer belt mesh falls into the frozen fruit catch tray, demould time was less than 3 minutes, the freezing peach that is shaped is sent into packing machine with catch tray, packing adopts the plastics nitrogen-filled packaging, checking procedure is picked out the packing substandard product, and qualified products are sent into-18 ℃ of low temperature storehouses and waited for listing.
The freezing yellow peach that utilizes present embodiment to process has the no juice outflow in the back that thaws, browning phenomenon, and has happy people's profile.Three-dimensional dices, protects fast look and the wet technology of doing has guaranteed that freezing yellow peach nature thawing rate is fast, the thaw no juice loss in back, no brown stain.Moulded section has increased the market of freezing yellow peach and has bought attraction.
Embodiment 2:
Ripe with 400 kilogram ninety percent, the peento of heavily about 260 grams of monomer is at first through cleaning and sterilizing, cleaning fluid hypochlorous acid concentration is controlled at 60ppm～80ppm, twice of clear water rinsing, be that the 14mm cutter removes handle rapidly with circular radius then, the base of a fruit, behind the nuclear, send into fruits and vegetables vegetable-chopper conveyer belt, adjust the vegetable-chopper parameter, making dices is of a size of 6 * 6 * 6mm, the peach fourth is in sugared concentration 16%, citric acid concentration 0.2%, ascorbic acid concentrations 0.5%, soaked 3 minutes in salinity 0.1% colour protecting liquid, take out the back centrifuge dripping, entered vacuum drying cabinet drier 1.2 hours, other step is with embodiment 1.
The freezing peento that utilizes present embodiment to process has the no juice outflow in the back that thaws, browning phenomenon, and has happy people's profile.Three-dimensional dices, protects fast look and the wet technology of doing has guaranteed that freezing peento nature thawing rate is fast, the thaw no juice loss in back, no brown stain.Moulded section has increased the market of freezing peento and has bought attraction.
Embodiment 3:
Ripe with 400 kilogram ninety percent, the apple of heavily about 350 grams of monomer is at first through cleaning and sterilizing, cleaning fluid hypochlorous acid concentration is controlled at 80ppm～120ppm, twice of clear water rinsing, be that the 16mm cutter removes handle rapidly with circular radius then, the base of a fruit, behind the nuclear, send into fruits and vegetables vegetable-chopper conveyer belt, adjust the vegetable-chopper parameter, making dices is of a size of 3 * 3 * 3mm, the peach fourth is in sugared concentration 12%, citric acid concentration 0.2%, ascorbic acid concentrations 0.5%, soaked 1 minute in salinity 0.1% colour protecting liquid, take out the back centrifuge dripping, entered vacuum drying cabinet drier 0.6 hour, other step is with embodiment 1.
The freezing apple that utilizes present embodiment to process has the no juice outflow in the back that thaws, browning phenomenon, and has happy people's profile.Three-dimensional dices, protects fast look and the wet technology of doing has guaranteed that freezing apple nature thawing rate is fast, the thaw no juice loss in back, no brown stain.Moulded section has increased the market of freezing apple and has bought attraction.
Claims (9)
1. the processing method of a frozen fruit, it is characterized in that, to go carpopodium, stoning after the fresh fruit cleaning, remove the base of a fruit, three-dimensional cutting is come of age, protect look more fast, wet do, pressing mold is shaped ,-32 ℃ of following quick-frozens, fast demoulding, packing, check, chilled storage under hot blast promptly get the frozen food of being made by fresh fruit then.
2. the processing method of frozen fruit according to claim 1 is characterized in that, described three-dimensional cutting is come of age, and requirement can be cut volume at 27～1000mm
3Between, every edge lengths is between 3～10mm.
3. the processing method of frozen fruit according to claim 1 is characterized in that, the described look that protects fast is to soak in colour protecting liquid, fruit in colour protecting liquid the time of staying smaller or equal to 3 minutes.
4. the processing method of frozen fruit according to claim 3 is characterized in that, described colour protecting liquid is made up of sugar, ascorbic acid, citric acid and salt.
5. the processing method of frozen fruit according to claim 1 is characterized in that, described wet dried being meant: carry out fruit fourth surface dewatering, carry out in vacuum drier, behind the surface dewatering, the fruit fourth is in little state that freezes, and is hard in the outer pine.
6. the processing method of frozen fruit according to claim 1 is characterized in that, it is to make to be in little wet dried fruit fourth shaping rapidly under the effect of mould of freezing under the state that described pressing mold is shaped.
7. the processing method of frozen fruit according to claim 1 is characterized in that, described-32 ℃ of quick-frozens are to make shaping fruit central temperature drop to-15 ℃ fast.
8. the processing method of frozen fruit according to claim 1, it is characterized in that, described under hot blast fast demoulding be meant: mold outer surface heats up rapidly under 50 ℃ of hot blast conditions and makes shaping fruit surface slightly soluble, under the mould vibration condition, the rapid demoulding of the quick-frozen fresh fruits of shaping.
9. the processing method of frozen fruit according to claim 1 is characterized in that, described packing is that demoulding shaping fruit is carried out the nitrogen-filled seal packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101106663A CN100482098C (en) | 2005-11-24 | 2005-11-24 | Method for processing frozen fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101106663A CN100482098C (en) | 2005-11-24 | 2005-11-24 | Method for processing frozen fruit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1775083A true CN1775083A (en) | 2006-05-24 |
| CN100482098C CN100482098C (en) | 2009-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005101106663A Expired - Fee Related CN100482098C (en) | 2005-11-24 | 2005-11-24 | Method for processing frozen fruit |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522550A (en) * | 2014-12-05 | 2015-04-22 | 甘肃省农业科学院农产品贮藏加工研究所 | Preparation method of quick-frozen diced apples, capable of improving quality of quick-frozen diced apples |
| CN105248614A (en) * | 2015-10-09 | 2016-01-20 | 中国农业大学 | Fresh fruit dehydrating and freezing preservation method |
| CN105851946A (en) * | 2016-04-12 | 2016-08-17 | 青岛华红食品有限公司 | Production method of vacuum browning-resistant quick-frozen fruit dices |
| CN106418557A (en) * | 2016-09-27 | 2017-02-22 | 福州大世界橄榄有限公司 | Method and device for removing kernels for olive deep-processing |
| CN110447712A (en) * | 2019-09-10 | 2019-11-15 | 江南大学 | A method of pretreatment regulation defrosting fresh-cut fruit microorganism and juice loss |
-
2005
- 2005-11-24 CN CNB2005101106663A patent/CN100482098C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522550A (en) * | 2014-12-05 | 2015-04-22 | 甘肃省农业科学院农产品贮藏加工研究所 | Preparation method of quick-frozen diced apples, capable of improving quality of quick-frozen diced apples |
| CN105248614A (en) * | 2015-10-09 | 2016-01-20 | 中国农业大学 | Fresh fruit dehydrating and freezing preservation method |
| CN105851946A (en) * | 2016-04-12 | 2016-08-17 | 青岛华红食品有限公司 | Production method of vacuum browning-resistant quick-frozen fruit dices |
| CN106418557A (en) * | 2016-09-27 | 2017-02-22 | 福州大世界橄榄有限公司 | Method and device for removing kernels for olive deep-processing |
| CN106418557B (en) * | 2016-09-27 | 2018-10-12 | 福州大世界橄榄有限公司 | De- kernel method for olive intensive processing and de- nuclear equipment |
| CN110447712A (en) * | 2019-09-10 | 2019-11-15 | 江南大学 | A method of pretreatment regulation defrosting fresh-cut fruit microorganism and juice loss |
| WO2021047067A1 (en) * | 2019-09-10 | 2021-03-18 | 江南大学 | Method for performing pretreat to adjust and control run off of microorganisms and juice from thawed fresh-cut fruit |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100482098C (en) | 2009-04-29 |
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Granted publication date: 20090429 Termination date: 20111124 |