201108950 六、發明說明： 【發明所屬之技術領域】 本發明有關於一種蔬果乾浸潰加工方法，尤指一種專供製造 生產蔬果乾及/或蜜餞類食品之浸潰加工方法。 【先前技術】 同需求 現今蔬果乾及/或蜜餞類食品之種類眾多，琳鄉滿目，並且配 合真空包裝處理後可保存—段長時間，能夠滿足消費者之各種不201108950 VI. Description of the invention: [Technical field to which the invention pertains] The present invention relates to a method for processing a vegetable and fruit dry dip, in particular to an impregnation processing method exclusively for the manufacture of dried fruits and/or candied foods. [Prior Art] Same Demand Nowadays, there are many kinds of dried fruits and vegetables and/or candied foods. They are full of colors and can be preserved after being vacuum-packed for a long time to meet the needs of consumers.
目箣業者製造蔬果乾及/或蜜餞類食品之加工方法中，大多先 採收梅子、李子、金橘、撖欖.·.等果實祕，純水洗乾淨，並 分級大小驗。其錢滾，其姻顧動作並配合助磨 劑’將果實原料_互磨擦、碰撞、擠壓，使祕表皮造成孔隙 與裂缝’作為幫助調味甜料與鹽份浸人果肉之途徑，加速糖潰速 ^。再其次’揉滾之後進行鹽潰貯藏，其係將大I食鹽酶潰梅子、 =、金橘及撖欖等果實祕，_高濃度之健具有高渗透壓 j，以_微生物生長繁殖，而使梅子、李子、金橘、撤視等 :有_長久保存性。如需加工調理時’再將鹽潰物取出，進行 洗去被鹽潰物表面之食鹽；之後，進行糖潰流程，利 場多4化。當完成調味後，可依市 有兩種，—種係直接包裝而成 果乾旦錢，另—種係需要作乾燥或調理等程序再施= ^裝而成半濕式或乾式蔬果乾暨_，_供應市場販#於市面 已長久利用鹽 此種普遍使用之蔬果乾暨密餞加工方法中， 201108950 潰、亞硫酸及防腐劑貯藏方式，然而隨時代變遷，營養過剩及考 量經濟效益及食品保鮮度上，再加上食品衛生及安全的公安意識 抬頭，消費者的健康意識不斷地提昇’目前國人對於蔬果乾及蜜 錢製品中含有亞硫酸、防腐劑及過多添加物之情形，大多產生負 面之看法。 尤其此種傳統蔬果乾暨蜜餞加工方法中，利用大量食鹽或防 腐劑等添加物加以醃潰，一方面，大量食鹽及防腐劑等添加物造 成果實及蜜餞具有賦度，而影響原有風味之外；另一方面，大量 之艮鹽則在食用當中，讓人們無意中攝入大量之鈉，以致出現納 過量而隱伏疾病之危機，而防腐劑及添加物等則會造成體内肝臟 解毋功此及腎臟排毒功能的負擔，實則大大不符現代健康概令， 因此蔬果乾暨蜜餞所用之鹽潰貯藏及防腐等之添加方法，'並未有 ^符合食品營養需求。除此之外’此種鹽潰貯藏及糖料浸潰方式 白須耗費長久時日，無法提高生產效率，並且影響蔬果乾暨蜜餞 風味與衛生安全性。因此要如何改善上述問題與缺失，即為相關 業者所亟欲研究發展之方向。 【發明内容】 本發明之主要目的暨功效在於，蔬果加卫製程藉由真空浸潰 步驟中之糖質溶液配合真空濃縮步賴環運作，使糖質溶液迅速 有效浸潰滲透進人蔬轴，能_短浸潰日销，無須添加防腐劑， 域避免糖質焦黑’然後取出已完·潰蔬果進行烘乾處理等製 程’以製成安全衛生且風味佳之蔬果乾及/或蜜餞類 品健康營養趨勢。 艮 為達上揭目的 處理等製程之後， ，本發明於蔬果進行水洗處理及破壞蔬果表皮 再以糖質溶液浸漬滲透進入蔬果内’然後取出 201108950 已完成浸潰蔬果進概乾處轉製程，以製祕果乾食品：該譯 果乾浸潰Μ方法包含有町步t真空浸潰步驟，於 下’ 1糖f溶㈣潰滲透蔬果，使絲本身汁液進人㈣溶液^ 真空濃縮步驟’依相收真较潰步财之㈣驗，於減壓狀 悲下加熱去除多餘水份’啸制㈣溶液之餘濃度，且依序送 回f空浸潰步驟+進行浸潰渗透蔬果；齡真线潰步驟中之糖 貝办液配合真空濃縮步獅環運作，使糖質驗浸潰渗透進入蔬 果内。 • 、於幸又佳貝施例中’該真空浸潰步驟與真空濃縮步驟中之減壓 度為50〜町orr。又，該真空浸潰步驟中之糖質溶液進行良溫控制。 於幸乂L貫施财’進—步包含有冷却步驟將經過真空濃縮 ^驟處理之糖^讀進行冷却處理後，再送回真空浸潰步驟中進 行浸潰滲透蔬果。 【實施方式】 * a首先請錢第1圖，本發明主要適用於蔬果乾9及/或蜜餞 犬員二。〇之次潰加工方法，使蔬果1 (梅子、李子、金橘及橄欖等 • 果，原料）經由前處理製程、浸潰製程及後處理製程，以製作安 全衛生且風味佳之蔬果乾9及/或蜜餞類食品。 奋於第1圖所不之較佳實施例中，本發明蔬果乾浸潰加工方法 在實際應用時，同樣先將蔬果丨進行水洗處理2及破壞蔬果表皮 處理3與殺青處理4等習有前處理製程。惟亦可如第2圖所示， =針對特定蔬果1種類時，即可省略殺菁處理4製程 。隨後以糖 貝浴液浸潰滲透進入蔬果1内，然後取出已完成浸潰蔬果i進行 供乾處理7與競理8等製程’以製賴絲9及/或蜜細 食品。 201108950 -般破壞蔬果表皮處理3主要使蔬果〗表皮破裂，供糖質溶 液與調味料進人果_。峨魏理4衫以 蔬果！進行殺菌，並且破壞蔬幻本身之氧化酵素、，麵 化褐變及風味劣化。 _本發明蔬果乾浸潰加工方法主要包含有以下步驟，如第工圖 =不:，真空浸潰麵5賴於減壓狀態下，崎f溶液浸潰渗 透已完成祕理之縣i _縣“奸軸魏入糖質溶 以及真空濃縮步驟6主要依序回收真空浸潰步驟5中之糖 =液與汁液，於麵狀態下加熱去除多餘水份，以侧控制糖 么’合液之糖液敍’且依序勒真空浸潰步驟5帽續進行浸潰{ ^蔬ΐ1 ; 浸潰讀5中讀質溶液配合真级缩步 •辰運作，使糖質溶液骑有效浸潰料進人絲！内，能 ，縮潰時間，無須添加防腐劑，並且避錄質焦黑，然後取 出已完成浸潰蔬果1進行烘乾處理7等製程，以製成安全衛生且 風味佳之蔬果乾9及/或蜜餞類食品，符合食品健康營養趨勢。 繼續說明本發明蔬果乾浸潰加王方法，如第i圖所示，將真 ，浸潰步驟5中之減麗度（真空度）可設為5〇〜7〇T〇rr，使糖質溶 ^於約攝氏40〜50度時即鱗騰狀g，叹科渗透進人蔬果丄! 使心貝時間可縮短為六小時，由於能夠縮短浸潰時間，而益 =添加防腐劑’並且避免糖質焦黑，紐取出已完錢潰蔬果Ϊ =九:乾處理7等製以製成安全衛生且風味佳之蔬果乾9及/ 2錢類食品’符合食品健康營養趨勢。同時，於真空浸潰步驟 之糖質溶液可進行悝溫控制，以提高浸潰效率及品f。除此 ^外’本發明真空濃縮步驟中之減壓度設為50〜70Torr，使糖質溶 :約攝氏4G〜5G度時即為彿騰狀態，以去除錄水份，而且偵 ’、工制預定糖液濃度為45〜7G Μχ數值，以維持浸潰效率及品質。 6 201108950 於第3圖所示之又-實施射，係針對不適合加 定種類蔬果1 ’而進-步包含有冷却步驟i 〇，主要二=j 縮步驟6處理之糖質溶液先進行冷却處理後，再送回直 驟5中，以進行浸潰滲透蔬果丄加工作業。 〃工心項γMost of the processing methods for the manufacture of dried fruits and vegetables and/or candied foods are harvested from fruits such as plums, plums, kumquats, and oysters. They are washed with pure water and graded. The money rolls, its care action and the grinding aid 'will make the fruit raw materials _ mutual friction, collision, extrusion, so that the secret skin causes pores and cracks' as a way to help flavor sweets and salt soaked human flesh, accelerate sugar Broken speed ^. Secondly, after the rolling, the salt is stored in a salt-crushing state, which is a fruit secret of the big I salt enzymes, plum, and kumquat, and the high-concentration health has a high osmotic pressure j, which is grown by _ microbes. Make plums, plums, kumquats, withdrawals, etc.: There are _ long-term preservation. If it is necessary to process the conditioning, the salt is taken out, and the salt on the surface of the salt is washed. After that, the sugar crushing process is carried out, and the profit is more than four. When the seasoning is completed, there are two types according to the city, the direct packaging of the seed line and the result of dry money, and the other series need to be dried or conditioned, and then applied to form a semi-wet or dry vegetable and dried fruit _ , _ supply market vendors # in the market has long been using salt, the commonly used method of processing dried fruits and vegetables, 201108950 ulcer, sulfurous acid and preservative storage methods, however, change over time, overnutrition and consideration of economic benefits and food In terms of freshness, coupled with the awareness of food hygiene and safety, the awareness of consumers' health is constantly improving. 'At present, most people produce sulphurous acid, preservatives and excessive additives in dried fruits and honey products. Negative opinion. In particular, in the traditional method of processing dried fruits and vegetables and candied fruit, a large amount of salt or preservatives are used for salting. On the one hand, a large amount of salt and preservatives and the like cause the fruits and preserves to have a degree of differentiation, which affects the original flavor. On the other hand, a large amount of strontium salt is in the process of eating, causing people to inadvertently ingest a large amount of sodium, resulting in an overdose and insidious disease crisis, while preservatives and additives can cause liver decompression in the body. The burden of this and the detoxification function of the kidneys is in fact inconsistent with the modern health regulations. Therefore, the method of adding salt and storage and antisepsis used in fruits and vegetables and candied fruit has not met the nutritional needs of food. In addition, this kind of salt collapse storage and sugar impregnation method will take a long time to improve production efficiency and affect the flavor and health of the dried fruits and vegetables. Therefore, how to improve the above problems and lacks is the direction that the relevant industry is eager to study and develop. SUMMARY OF THE INVENTION The main purpose and effect of the present invention is that the vegetable and fruit curing process is operated by the saccharification solution in the vacuum impregnation step and the vacuum concentration step, so that the saccharide solution is quickly and effectively impregnated into the human and vegetable shaft. Can _ short dipping daily sales, no need to add preservatives, the domain to avoid saccharification burnt black 'and then take out the process of drying and smashing fruits and vegetables for drying process, etc.' to make safe and hygienic and good flavor of dried fruits and vegetables and / or candied products health Nutritional trends. After the treatment process is carried out, the invention washes the fruits and vegetables and destroys the skin of the fruits and vegetables, and then impregnates the fruits and vegetables into the fruits and vegetables by the saccharification solution. Then, the removal process is completed, and the process of turning the fruits and vegetables into the whole process is completed. The secret dried fruit food: The method of dry-dipping the dried fruit contains the vacuum-dipping step of the step, the lowering of the '1 sugar f (four), the infiltration of the fruits and vegetables, the silk itself into the juice (four) solution ^ vacuum concentration step The collection is really better than the collapse of the four (four) test, under the decompression of the sadness to remove excess water 'whistle (four) solution of the remaining concentration, and sequentially returned to the f empty dipping step + for impregnation infiltration of fruits and vegetables; The sugar-bean solution in the line collapse step cooperates with the vacuum-concentrated step lion ring to make the sugar test immerse into the vegetable and fruit. • Fortunately, in the case of Jiabei, the vacuum degree in the vacuum impregnation step and the vacuum concentration step is 50~machi orr. Further, the saccharide solution in the vacuum impregnation step is subjected to good temperature control. Yu Xingyi L Guan Shicai's step consists of a cooling step that cools the sugar treated by vacuum concentration and then returns it to the vacuum impregnation step for impregnation and infiltration of fruits and vegetables. [Embodiment] * a First, please ask for the first picture. The present invention is mainly applicable to dried fruits and vegetables 9 and/or candied dogs. 〇 〇 加工 加工 加工 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬 蔬Or candied food. In the preferred embodiment of the present invention, in the practical application, the method for dry-dipping the fruits and vegetables of the present invention is also to first wash the vegetable and fruit mashes 2 and destroy the skin and vegetable skin treatment 3 and the greening treatment 4 Process the process. However, as shown in Figure 2, = for the specific type of fruit and vegetable, you can omit the killing process 4 process. Then, it is infiltrated into the fruit and vegetable 1 by the impregnation bath of the sugar shell, and then the process of drying the fruit and vegetable i for the dry treatment 7 and the competition 8 is performed to make the silk 9 and/or the honey food. 201108950 - Destruction of fruit and vegetable skin treatment 3 mainly causes the skin of the fruits and vegetables to rupture, and the sugary solution and seasonings enter the fruit _.峨Wei Li 4 shirt with fruits and vegetables! It sterilizes and destroys the oxidase, vegetable browning and flavor deterioration of the vegetable illusion itself. The method for dry-dipping the fruits and vegetables of the present invention mainly comprises the following steps, such as the first drawing = no: the vacuum impregnation surface 5 depends on the decompressed state, and the salty solution is infiltrated and infiltrated into the county i _ county "Trickery Wei into the saccharide and vacuum concentration step 6 mainly recovers the sugar in the vacuum impregnation step 5 = liquid and juice, in the surface state to remove excess water, to control the sugar side of the liquid Liquid narration 'and in accordance with the vacuum impregnation step 5 cap continued to impregnate { ^ ΐ 1 ; immersion read 5 reading solution with the real step • • 辰 , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Silk! Inside, can, shrink time, no need to add preservatives, and avoid the coke black, and then take out the process of drying the fruit and vegetable 1 for drying 7 to make safe and hygienic and delicious fruit and vegetable dried fruit 9 and / Or candied foods, in line with the trend of food health and nutrition. Continuing to explain the method of dry-leaching and adding king of fruits and vegetables of the present invention, as shown in Fig. i, the degree of reduction (vacuum degree) in the step of impregnation can be set to 5 〇~7〇T〇rr, so that the saccharide is dissolved at about 40~50 degrees Celsius, that is, the scale is g, sigh Infiltrate into the fruits and vegetables! Make the heart time can be shortened to six hours, because it can shorten the dipping time, and benefit = add preservatives 'and avoid the sugary burnt black, the new one has already finished the money and the fruit and vegetables Ϊ = nine: dry treatment 7 The system is designed to be safe, hygienic and has a good flavor of dried fruits and vegetables 9 and / 2 money foods in line with food health and nutrition trends. At the same time, the saccharide solution in the vacuum impregnation step can be controlled by temperature to improve the efficiency of impregnation and products. f. In addition to the above, the vacuum degree in the vacuum concentration step of the present invention is set to 50 to 70 Torr, so that the saccharide is dissolved: when the temperature is about 4 G to 5 G degrees, it is the state of the Fo Teng, to remove the recorded water, and the detection The system has a predetermined sugar concentration of 45~7G Μχ to maintain the efficiency and quality of the impregnation. 6 201108950 This is the same as the one shown in Figure 3, which is for the unsuitable addition of fruits and vegetables 1 ' There is a cooling step i 〇, the main two = j shrinking step 6 of the saccharide solution is first cooled, and then sent back to the straight step 5, in order to carry out the processing of impregnation and permeation of fruits and vegetables.
綜合以上所述’本發果乾浸潰加卫方域由直 驟中之糖脉祕合真空濃縮步_環獅，脉液迅 效浸潰渗透進人蔬果内，能夠縮短浸潰時間，無須添加防 亚且避免糖質焦黑’然後取出已完成浸漬蔬果進行供乾處理等製 程’以製成安全衛生且風味佳之蔬果乾及/或蜜_食品，符 品健康營養趨勢，爰依法提出發明專利申請。 σ < 以上所舉實施例僅用為方便說明本發明，而並非加以限制， 在不離本發明精神範疇，熟悉此一行業技藝人士所可作之各種簡 易變化與修飾，均仍應含括於以下申請專利範圍中。 【圖式簡單說明】 第1圖係本發明較佳實施例蔬果乾浸漬加工方法製程方塊圖； 第2圖係本發明另一較佳實施例蔬果乾浸潰加工方法製程方塊 圖， 第3圖係本發明又一較佳實施例蔬果乾浸潰加工方法製裎方塊 圖。 【主要元件符號說明】 1蔬果 2水洗處理 3破壞蔬果表皮處理 4殺菁處理 5真空浸潰步驟 6真空濃縮步驟 201108950 7烘乾處理 8後處理 9蔬果乾 10冷卻步驟In summary, the above-mentioned 'dry hair dipping and defending the square field is made up of the sugar veins in the straight step. The vacuum concentrating step _ ring lion, the pulse liquid quickly infiltrates into the fruits and vegetables, can shorten the dipping time, no need Adding anti-Asian and avoiding sugary burnt black' and then taking out the process of drying the dried fruits and vegetables for drying treatment, etc., to make safe and hygienic and good flavor of dried fruits and vegetables and/or honey_food, the trend of healthy nutrition, and patents for invention according to law Application. The above-mentioned embodiments are only used to facilitate the description of the present invention, and are not intended to be limiting, and various simple changes and modifications that can be made by those skilled in the art are still included in the spirit of the present invention. The scope of the following patent application. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram of a process for drying a fruit and vegetable dipping process according to a preferred embodiment of the present invention; FIG. 2 is a block diagram of a process for drying a fruit and vegetable dipping process according to another preferred embodiment of the present invention, FIG. According to still another preferred embodiment of the present invention, a method for preparing a dried fruit and vegetable dipping process is shown. [Main component symbol description] 1 Fruit and vegetable 2 Washing treatment 3 Destruction of fruit and vegetable skin treatment 4 Killing cyanine treatment 5 Vacuum impregnation step 6 Vacuum concentration step 201108950 7 Drying treatment 8 Post-treatment 9 Fruit and vegetable dried 10 Cooling step
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