CN2533674Y - Multi-taste freeze-drying fresh-keeping fruits/vegetables structure - Google Patents
Multi-taste freeze-drying fresh-keeping fruits/vegetables structure Download PDFInfo
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- CN2533674Y CN2533674Y CN02208859U CN02208859U CN2533674Y CN 2533674 Y CN2533674 Y CN 2533674Y CN 02208859 U CN02208859 U CN 02208859U CN 02208859 U CN02208859 U CN 02208859U CN 2533674 Y CN2533674 Y CN 2533674Y
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Abstract
The utility model relating to a freeze drying and fresh-keeping fruit and vegetable structure consists of a freeze drying core and a flavoring layer. The structure is characterized in that the outer layer of the freeze drying fruit core is coated by the flavoring layer which forms by choosing one of the following materials: chocolates, butter, cheese and piquant materials and the freeze drying fruit core is formed by choosing one of the following materials: apples, pineapples, strawberries, jujubes, mango fruits, kiwifruits, grapes, crabapples, gaultheria fragrantissimas, cherries, peaches, bananas, litchi, loquats, hawthorn fruits, durian, apricots, watermelons, melons and muskmelons, and the freeze drying core is formed by frozen to be dry. The freeze drying fruit core can also be formed by choosing the following materials: wax gourds, carrots, tomatoes, yams, radishes and west celeries and is formed by frozen to be dry. The utility model not only keeps the nutritive value of fresh fruits and vegetables but also has components with various tastes, high vitamins and high plant fibers, and besides the utility model is long in storage time, convenient to carry and overcomes the shortcomings that the chocolates, butter and cheese are high in sweetness and not suitable for eating more, so the product is the favorite breakfast and leisure food of people.
Description
Invention field
The utility model relates to the freeze dried and antistaled fruit/vegetable structure of a kind of food, particularly one kind of multiple tastes.
Background technology
As everyone knows, fruit is the very high food of nutritive value.But fresh fruit and Vegetable Preservation phase are shorter, in general, can store 1～3 month at most at low temperatures.Carry nor be beneficial to, so can not satisfy the demand of people leisure food.And some tinned fruits contain anticorrisive agent, pigment mostly.
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 purpose of this utility model be to overcome the deficiency in the background technology and provide a kind of and do not contain anticorrisive agent and pigment, can satisfy people to the demand of leisure food and be of high nutritive value, the freeze dried and antistaled fruit/vegetable structure of various tastes.
The technical solution of the utility model is:
The freeze dried and antistaled fruit/vegetable structure of one kind of multiple tastes is made of freeze-drying nuclear and flavoured layer, it is characterized in that: the skin bag at freeze-drying nuclear is provided with a flavoured layer.
Wherein, described freeze-drying is endorsed and is selected following a kind of raw material for use, 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, and constitute through freeze-drying.
Described flavoured layer can select for use following a kind of raw material to constitute, and it comprises: chocolate, butter, cheese and pungent condiment.Described pungent condiment can be selected following raw materials according for use: pepper powder, chilli powder and spices.
Described freeze-drying nuclear also can be selected following a kind of raw material for use, and it comprises: wax gourd, carrot, tomato, Chinese yam, radish, celery, pachyrhizus, and constitute through freeze-drying.
Production method of the present utility model is:
A, selected with cleaning, be cut into sheet, bulk or spherical behind fresh fruit or the vegetables;
B, carry out seasoning then and handle: protect look with sodium hydrogensulfite or vitamin c solution earlier and handle, 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;
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 through after the pre-treatment, is sent in the drying machine and 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 hours, Best Times was: 14～22 hours; Wherein, described drying means can adopt the method for common drying, vacuum drying or vacuum freezedrying;
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; Perhaps, conveyer belt through the chocolate soln groove of heating and melting, is made freeze-drying raw material flavoring covering through the flavoring solution impregnation and on the coated;
F, carry out freezing processing again, its temperature is: 5～18 ℃, the time is: 15～25 minutes;
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 production method of the utility model is:
A, selected with cleaning, be cut into sheet, bulk or spherical after the fresh vegetables;
B, carry out seasoning then and handle: protect look with sodium hydrogensulfite or vitamin C or solution earlier and handle, 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;
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: 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; Perhaps, conveyer belt through the flavoring solution tank of heating and melting, is made freeze-drying raw material flavoring covering through the flavoring solution impregnation and on the coated; Wherein, described flavoring is: butter, cheese or pungent material;
E, dehydrate: raw material through after the pre-treatment, is sent in the drying machine and 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 hours, Best Times was: 14～22 hours; Wherein, described drying means can adopt the method for common drying, vacuum drying or vacuum freezedrying;
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: maltose 10～30%, salt 2～5%, pepper powder and chilli powder 3～10%, water 50～70%.
Advantage of the present utility model is: frozen dried food of the present utility model has not only kept the nutritive value composition of fresh fruit, vegetables, but also has various tastes, homovitamin, a 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.
Description of drawings
Fig. 1 is a structural representation of the present utility model.
The specific embodiment
Below in conjunction with accompanying drawing the utility model is further described.
As shown in Figure 1, the utility model is to be made of freeze-drying nuclear 1 and flavoured layer 2, it is characterized in that: the skin bag at freeze-drying nuclear 1 is provided with a flavoured layer 2.
Wherein, described freeze-drying nuclear 1 can select for use following a kind of raw material to constitute, 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 2 can select for use following a kind of raw material to constitute, and it comprises: chocolate, butter, cheese and pungent condiment.Described pungent condiment can be selected following raw materials according for use: pepper powder, chilli powder and spices.
Described freeze-drying nuclear 1 also can select for use following a kind of raw material to constitute, and it comprises: wax gourd, carrot, tomato, Chinese yam, radish, celery, pachyrhizus.
Most preferred 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: 30%, VC 0.3%, calcium: 0.1～0.5%, water: 50～65%, and 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 hours; Then freeze-dried strawberry is carried out chocolate-sprayedly on conveyer belt, the thickness of its coated chocolate coating is: 0.5～3mm; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes; 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.
Most preferred 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%: 0.3%, VC 0.5%, calcium: 0.1～0.5%, water: 50～65%, and 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, the thickness of its coated 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 hours; 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.
Most preferred embodiment 3:
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%: 0.3%, VC 0.5%, calcium: 0.1～0.5%, water: 50～65%, and 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, the thickness of its coated 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 hours; 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.
Most preferred embodiment 4:
The chocolate jelly dry tomato: the skin bag the freeze-drying tomato is provided with a couverture.
Its preparation method is: with fresh tomato carry out selected, clean after; Be immersed in 5～25 ℃ the maceration extract, its maceration extract composition is: maltose: 10%, VC 0.3%, water: 50～65%, and dip time is: 1.5～4 hours; Carrying out quick-frozen handles: the tomato ball after the impregnation process is refrigerated to central temperature is: below-28～-38 ℃; Dehydrate then: raw material through after the pre-treatment, is sent in the drying machine and 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 hours; Then freeze-drying tomato ball is carried out chocolate-sprayedly on conveyer belt, the thickness of its coated chocolate coating is: 0.5～3mm; Carry out freezing processing again, temperature is: 5～18 ℃, the time is: 15～25 minutes; 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.
Most preferred embodiment 5:
Butter freeze-drying celery: the skin bag at the freeze-drying celery is provided with a butter layer.
Its preparation method is: fresh celery is carried out selected, after cleaning, is cut into strip, its length can: 2～3mm; Be immersed in then in 5～10 ℃ the maceration extract, its maceration extract composition is: maltose: citric acid 20%: 0.3%, VC 0.5%, water: 50～65%, and dip time is 2 hours; Carrying out quick-frozen handles: after the celery bar is picked up airing, carry out quick-frozen, temperature is :-28～38 ℃; Carrying out covering again handles: then the celery bar after the quick-frozen is put on the belt to deliver in the butter solution tank and flood, the thickness of its coated 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 °～50C, the central temperature of raw material is :-28～-38 ℃; Freeze-drying time is: 14～16 hours; 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.
Most preferred embodiment 6:
Cheese freeze-drying carrot: the skin bag in the freeze-drying carrot is provided with a cheese layer.
Its preparation method is: carry out fresh carrot selected, section after cleaning, the thickness of section is 3～5mm, be immersed in then in 5～10 ℃ the maceration extract, its maceration extract composition is: maltose: citric acid 30%: 0.2%, VC 0.3%, water: 50～65%, and dip time is 2 hours; Carrying out quick-frozen handles: after carrot slice is picked up airing, carry out quick-frozen, temperature is :-28～38 ℃; Carrying out covering again handles: then the carrot slice after the quick-frozen is put on the belt to deliver in the cheese solution tank and flood, the thickness of its coated 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: 12～15 hours; 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.
Most preferred embodiment 7:
Pungent freeze-drying wax gourd: the skin bag in the freeze-drying wax gourd is provided with a pungent layer.Its preparation method is: carry out fresh wax gourd selected, after cleaning, be cut into spherical, its diameter can be: 5～10mm, be immersed in then in 5～10 ℃ the maceration extract, its maceration extract composition is: maltose: salt 10%: pungent material 5%: green pepper powder and chilli powder each 3%, water: 50～70%, dip time is 1.5 hours; Carrying out quick-frozen handles: after the wax gourd ball is picked up airing, carry out quick-frozen, temperature is :-28～38 ℃; Carrying out covering again handles: then the wax gourd ball after the quick-frozen is put on the belt to deliver in the pungent solution tank and flood, the thickness of its coated pungent covering is: 0.5mm; 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 hours; 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/vegetable structure of one kind of multiple tastes, it is made of freeze-drying nuclear and flavoured layer, it is characterized in that: the skin bag at freeze-drying nuclear is provided with a flavoured layer.
2, freeze dried and antistaled fruit/vegetable structure according to claim 1, it is characterized in that: described freeze-drying is endorsed and is selected following a kind of raw material for use, 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, and constitute through freeze-drying.
3, freeze dried and antistaled fruit/vegetable structure according to claim 1 is characterized in that: described flavoured layer can select for use following a kind of raw material to constitute, and it comprises: chocolate, butter, cheese and pungent condiment.
4, freeze dried and antistaled fruit/vegetable structure according to claim 1 is characterized in that: described freeze-drying nuclear also can be selected following a kind of raw material for use, and it comprises: wax gourd, carrot, tomato, Chinese yam, radish, celery, pachyrhizus, and constitute through freeze-drying.
5, freeze dried and antistaled fruit/vegetable structure according to claim 3, it is characterized in that: described pungent condiment is: pepper powder, chilli powder and spices.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02208859U CN2533674Y (en) | 2002-04-04 | 2002-04-04 | Multi-taste freeze-drying fresh-keeping fruits/vegetables structure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02208859U CN2533674Y (en) | 2002-04-04 | 2002-04-04 | Multi-taste freeze-drying fresh-keeping fruits/vegetables structure |
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| CN2533674Y true CN2533674Y (en) | 2003-02-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN02208859U Expired - Lifetime CN2533674Y (en) | 2002-04-04 | 2002-04-04 | Multi-taste freeze-drying fresh-keeping fruits/vegetables structure |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999448A (en) * | 2010-11-22 | 2011-04-06 | 刘圣本 | Method for preparing freeze-dried jackfruit |
| CN101999446A (en) * | 2010-11-22 | 2011-04-06 | 刘圣本 | Method for preparing freeze-dried pineapple |
| CN102028162A (en) * | 2010-11-22 | 2011-04-27 | 刘圣本 | Method for preparing freeze-dried banana |
| CN102342355A (en) * | 2011-09-30 | 2012-02-08 | 江苏派乐滋食品有限公司 | Method for preparing chocolate and strawberry crisps |
| CN102429238A (en) * | 2011-10-24 | 2012-05-02 | 北京美味珍科技有限公司 | Method for preparing last-dried food of meat with multiple tastes |
| CN103749652A (en) * | 2013-12-16 | 2014-04-30 | 江苏欣晟食品有限公司 | Freeze-dried vegetables and fruits specially used for adult daily packaging, and processing method thereof |
| CN109699755A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of processed cheese snacks and preparation method thereof |
| CN110870540A (en) * | 2018-08-31 | 2020-03-10 | 天津科技大学 | Coated freeze-dried fruit and vegetable and preparation method thereof |
| CN111802445A (en) * | 2020-07-13 | 2020-10-23 | 漳州福友食品有限公司 | Comprehensive fruit freeze-drying processing method |
| CN111802606A (en) * | 2020-07-13 | 2020-10-23 | 漳州福友食品有限公司 | Method for making freeze-dried apples |
-
2002
- 2002-04-04 CN CN02208859U patent/CN2533674Y/en not_active Expired - Lifetime
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999448A (en) * | 2010-11-22 | 2011-04-06 | 刘圣本 | Method for preparing freeze-dried jackfruit |
| CN101999446A (en) * | 2010-11-22 | 2011-04-06 | 刘圣本 | Method for preparing freeze-dried pineapple |
| CN102028162A (en) * | 2010-11-22 | 2011-04-27 | 刘圣本 | Method for preparing freeze-dried banana |
| CN102028162B (en) * | 2010-11-22 | 2012-12-26 | 广西恩度食品有限公司 | Method for preparing freeze-dried banana |
| CN102342355A (en) * | 2011-09-30 | 2012-02-08 | 江苏派乐滋食品有限公司 | Method for preparing chocolate and strawberry crisps |
| CN102429238A (en) * | 2011-10-24 | 2012-05-02 | 北京美味珍科技有限公司 | Method for preparing last-dried food of meat with multiple tastes |
| CN103749652A (en) * | 2013-12-16 | 2014-04-30 | 江苏欣晟食品有限公司 | Freeze-dried vegetables and fruits specially used for adult daily packaging, and processing method thereof |
| CN103749652B (en) * | 2013-12-16 | 2015-05-13 | 兴化市联富食品有限公司 | Freeze-dried vegetables and fruits specially used for adult daily packaging, and processing method thereof |
| CN110870540A (en) * | 2018-08-31 | 2020-03-10 | 天津科技大学 | Coated freeze-dried fruit and vegetable and preparation method thereof |
| CN109699755A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of processed cheese snacks and preparation method thereof |
| CN111802445A (en) * | 2020-07-13 | 2020-10-23 | 漳州福友食品有限公司 | Comprehensive fruit freeze-drying processing method |
| CN111802606A (en) * | 2020-07-13 | 2020-10-23 | 漳州福友食品有限公司 | Method for making freeze-dried apples |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
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| CX01 | Expiry of patent term |
Expiration termination date: 20120405 Granted publication date: 20030205 |