WO2009049448A1 - Procédé permettant d'améliorer la qualité de décongélation de fruits et légumes surgelés au moyen d'ondes ultrasonores basse fréquence - Google Patents

Procédé permettant d'améliorer la qualité de décongélation de fruits et légumes surgelés au moyen d'ondes ultrasonores basse fréquence Download PDF

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Publication number
WO2009049448A1
WO2009049448A1 PCT/CN2007/003325 CN2007003325W WO2009049448A1 WO 2009049448 A1 WO2009049448 A1 WO 2009049448A1 CN 2007003325 W CN2007003325 W CN 2007003325W WO 2009049448 A1 WO2009049448 A1 WO 2009049448A1
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WO
WIPO (PCT)
Prior art keywords
freezing
ultrasonic
frozen
vegetable
quick
Prior art date
Application number
PCT/CN2007/003325
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English (en)
Chinese (zh)
Inventor
Jincai Sun
Min Zhang
Hanshan Xu
Liqun Lu
Yiping Chen
Longhai Chen
Original Assignee
Haitong Food Group Co., Ltd.
Jiangnan University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Haitong Food Group Co., Ltd., Jiangnan University filed Critical Haitong Food Group Co., Ltd.
Priority to JP2010525179A priority Critical patent/JP5296792B2/ja
Publication of WO2009049448A1 publication Critical patent/WO2009049448A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/365—Thawing subsequent to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • a method for improving the thawing quality of quick-frozen fruits and vegetables by low-frequency ultrasonic waves belongs to the field of fruit and vegetable food processing technology, and relates to quick-frozen processing of fruits and vegetables and ultrasonic technology. Background technique
  • Food cryopreservation is an efficient method of preserving food. It not only maintains the high quality of food, but also does not pollute foods. It is widely used at home and abroad. However, how to effectively freeze the food and maintain the high quality of the food after freezing and thawing has been one of the main topics of widespread concern.
  • the quality of frozen fruit and vegetable foods is limited by the freezing technology.
  • the freezing rate and final freezing temperature do not optimize the quality of fruits and vegetables.
  • the specific heat capacity of the ice during the freezing process is larger than that of the water (about 9%), so that a large amount of freezing stress will cause irreversible deterioration and destruction of the frozen product during freezing. Due to the existence of thermal resistance, the freezing process needs to take a long time, mainly through the maximum ice crystal formation area, that is, 0 ° C ⁇ - 5 ⁇ too long, providing conditions for the ice crystal length to be larger ice particles.
  • the freezing process of removing the latent heat of solidification by the outside world cannot be completed instantaneously, the distribution of ice crystals generated is uneven, and the ice crystal grains are also large, so the quality of the frozen product is still not improved.
  • Ultrasound in the food industry mainly has the following three applications: First, non-destructive testing of food; Second, the use of ultrasonic-assisted extraction, ultrasonic cleaning, ultrasonic to promote food processing, such as ultrasound to promote biochemical reaction history; Third, the use of ultrasonic destruction Processing the tissue and structure of the object, such as homogenization of the system, sterilization and other enzyme treatment.
  • Zhou Rujin and others use ultrasonic waves with a frequency of 25 kHz and a power of 300 W to extract walnut oil, which has the characteristics of short time, low temperature and good quality.
  • the sonochemistry research group of the Natural Solution Research Laboratory of South China University of Technology carried out research on ultrasonic wall breaking technology.
  • Acton and Morris used a 25 kHz pulsed ultrasonic wave to act on a frozen sucrose solution for 30 s every 10 min. It was observed that the dendritic ice crystal front edge was broken at the solid-liquid interface, and small ice crystals were dispersed to Between the unfrozen liquids, as a crystal nucleus. The crushing of the ice crystals reduces the size of the ice crystals in the sucrose solution. Ice 50mm diameter greater than or equal to only 32%, while The frozen crystals that were not combined with ultrasonic treatment were 77%.
  • Bing Li PDa-Wen Sun used a 25 kHz, 15.85 W ultrasonic combined immersion freeze technique to freeze the potato strips in 2003 (this power is converted to the actual applied power of the ultrasonic wave through the ultrasonic transducer).
  • the freezing time is significantly reduced compared to conventional immersion freezing. From the frozen section of the potato strip, the size and distribution of the ice crystals reduced the mechanical damage of the cells.
  • the object of the present invention is to provide a method for improving the thawing quality of quick-frozen fruits and vegetables by low-frequency ultrasonic waves, and adopting the method of processing frozen fruits and vegetables combined with immersion freezing and ultrasonic waves, which can be used for quick-frozen processing of various fruits and vegetables.
  • a low-frequency ultrasonic method to improve the thawing quality of quick-frozen fruits and vegetables adopts ultrasonic-assisted freezing.
  • the process is: selecting, cleaning, cutting, blanching, cooling, freezing and ultrasonic assisting of raw materials for fruits and vegetables. Freeze, package;
  • Freezing and ultrasonic-assisted freezing Using a brine with a temperature of -20--18 °C as the freezing medium, the immersion freezing treatment, the mass/volume ratio of the raw material of the fruit and vegetable to the brine is (1: 30 ⁇ 1: 40) g/mL, when the center temperature of fruit and vegetable food drops below 0 °C, ultrasonically assisted freezing, the conditions are: ultrasonic frequency 20-24KHz, power 40-80w, ultrasonic pulse mode 40% ⁇ 60%, ie ultrasonic effect The time is the percentage of the whole time, the whole time is 0.8 ⁇ 2min; the brine used is 45-50% aqueous solution of ethylene glycol; the temperature of the brine is -20° (:, the ratio of the reaction to the liquid is 1:10.
  • the system is mainly a blasting quick-freezing machine, and the fan is forced to convect in the quick-freezing device, which can realize the constant temperature inside the box or realize the program cooling and heating.
  • the free droplet ratio of the sample after microwave thawing is 3%-5%.
  • the thermal effect of ultrasonic waves is also a problem that cannot be ignored.
  • Ultrasonic technology combined with the freezing process of food, because the physical effect of the ultrasonic wave (hole effect) not only promotes the formation of crystal nucleus, the microbubbles generated by the ultrasonic cavitation effect can be used as the nucleus of heterogeneous nucleation of water, which changes the food.
  • the nucleation temperature of water promotes the rapid nucleation of ice crystals to reduce the degree of coldness of food. This nucleation technology works more directly than other nucleation techniques, eliminating the need to contact the sample and not contaminating the sample.
  • Low-frequency high-energy ultrasonic waves have a breaking effect on larger ice crystals; Micro gasification, and the eddy current caused by ultrasonic waves in the liquid medium, strong agitation can accelerate the mass transfer and heat transfer of the frozen food, so that the freezing rate of the food is accelerated, and the formed ice crystals are small in size and evenly distributed, and on plant cells. The damage is small and the quality of the frozen product can be better. It can be seen that it not only achieves rapid freezing but also effectively improves the quality of frozen products and achieves real "quick freezing".
  • Ultrasonic assisted freezing technology with a frequency range of 20-25 kHz.
  • Low-frequency ultrasound is combined with existing refrigeration equipment to enable ultrasonic to assist in a variety of freezing methods.
  • Ultrasound-assisted freezing forms can be divided into two main categories: one is direct action, such as in combination with immersion freezing.
  • the combination with the refrigeration unit may be such that the ultrasonic probe acts directly on the cryogen or the ultrasonic transducer is placed on the outer wall of the impregnated stainless steel.
  • the other type is the combination of ultrasonic waves and refrigeration equipment such as blasters, which are transmitted through the air.
  • the ultrasonic effect of the latter is lower than that of the former.
  • Ultrasonic-assisted freezing technology is mainly suitable for low-fat raw materials.
  • the fruits and vegetables after thawing can retain nutrients to the utmost, reduce the loss of juice, and shorten the sucrose.
  • the crystallization time of the solution, and the desired crystal form, and the density after crystallization are improved, and the addition of other kinds of seed crystals is reduced. Since ultrasonic waves are physical, they have certain advantages in microbial control compared to other seeds; they are more environmentally friendly and healthy.
  • the invention adopts low-frequency ultrasonic wave combined with immersion freezing method to quickly freeze, and the ultrasonic wave directly acts on the brine carrier, and the promotion effect of the ultrasonic cavity effect is more remarkable; and the heat transfer and mass transfer efficiency of the brine-carrying agent in the immersion freezing method is obviously improved.
  • the present invention adopts a process of combining ultrasonic treatment in the process of impregnation and freezing of fruits and vegetables, improves the thawing quality of quick-frozen fruits and vegetables, has the characteristics of shortening the freezing time, maintaining the initial shape, and low cost.
  • Ultrasonic-assisted immersion freezing method maximizes the freezing rate of quick-frozen fruits and vegetables and also saves energy. It overcomes the shortcomings of long freezing time or high energy consumption of the existing common freezing technology. The method has the characteristics of quick freezing effect, short acting time, good quality of quick-frozen food and low running cost.
  • the present invention reduces the freezing time of the raw material by the ultrasonic technology assisted freezing technology, thereby improving the comprehensive quality of the frozen fruit and vegetable food.
  • the free droplets (the water holding capacity of the frozen sample) after thawing should be below 5%.
  • the nutrient content of vitamin C increased nearly twice as much as the control (normally immersed frozen sample without applying ultrasonic waves).
  • the preservation rates of vitamin C and chlorophyll are all above 85%.
  • the hardness of fruits and vegetables is more than 80% of its fresh fruits and vegetables. detailed description
  • Example 1 Ultrasonic assisted method of impregnating frozen edamame
  • 40g of edamame was first selected, washed, and blanched (100°C, 1 minute), then cooled in ice water for 2h.
  • the pre-cooled sample was placed in a metal reaction vessel and charged with 50% ethylene glycol. 1500mL of permanent solution, combined with ultrasonic wave to impregnate frozen edamame treatment.
  • the conditions for ultrasonic treatment are: Frequency 20-24kHz, power 80w, pulse mode 50%, full time lmin, brine temperature -20 °C, edema center temperature -18 °C is the freezing end point.
  • the freezing time was 3.1 min.
  • the samples were packaged at low temperature (temperature -5 ° C, power 40 w).
  • the final sample was packaged in a high density polyethylene bag (99.99% purity) as needed to produce a frozen edamame product. Go to the -18 ° C cryopreservation. The ratio of free leaching of frozen edamame after microwave thawing was below 3%.
  • Example 2 Method for ultrasonically assisting impregnation of frozen potatoes
  • the kiwi fruit is 45g, first selected, peeled, cut into lcm thick kiwi slices, peeled, centered, blanched and sterilized (100 ° C, 15 s), and then placed in a low temperature color protection solution while maintaining color and Pre-cooling for 2 h, the pre-cooled sample was placed in a metal reaction vessel, and 1500 mL of a 50% aqueous solution of ethylene glycol was charged, and the thermocouple was temperature-controlled. When the center temperature of the kiwifruit block falls below 0 °C, the immersion freeze treatment is performed in combination with ultrasonic waves.
  • the conditions for ultrasonic treatment are: frequency 25 kHz, power 40 w, pulse mode 40%, full time 2 min, coolant temperature -20 ° C, kiwi block center temperature -18 ° C is the freezing end point.
  • the freezing time was 7.5 min.
  • the samples were packaged at low temperature (temperature -5 °C:).
  • the final sample was packaged in a high density polyethylene bag (99.99% purity) as needed to produce a frozen kiwi block product. Go to -18 ⁇ cold storage. Since the ultrasonic wave accelerates the formation of ice crystals, thereby reducing the damage of crystals to the cells, the nutritional composition and color retention of the macaques are better.
  • the nutrient content of vitamin C is nearly twice as high.
  • the free liquid drop ratio of frozen kiwifruit samples after microwave thawing was below 5%.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

La présente invention concerne un procédé permettant d'améliorer la qualité de décongélation de fruits et légumes surgelés au moyen d'ondes ultrasonores basse fréquence. Ledit procédé se caractérise par l'application d'une congélation assistée par ondes ultrasonores au cours du procédé de surgélation de fruits et légumes. Le procédé de la présente invention consiste à choisir, nettoyer, couper et stériliser les fruits ou légumes ainsi qu'à effectuer une inactivation enzymatique, refroidir, surgeler et surgeler à l'aide d'ondes ultrasonores, puis emballer le produit.
PCT/CN2007/003325 2007-10-19 2007-11-23 Procédé permettant d'améliorer la qualité de décongélation de fruits et légumes surgelés au moyen d'ondes ultrasonores basse fréquence WO2009049448A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2010525179A JP5296792B2 (ja) 2007-10-19 2007-11-23 低周波超音波による急速冷凍野菜及び果物の解凍品質の改良方法

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CN200710134436.X 2007-10-19
CNA200710134436XA CN101138362A (zh) 2007-10-19 2007-10-19 一种低频超声波改善速冻果蔬解冻品质的方法

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Cited By (3)

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Publication number Priority date Publication date Assignee Title
CN106213116A (zh) * 2016-09-13 2016-12-14 黄于展 超长波低频高压交变电场食品处理装置
ES2737697A1 (es) * 2018-07-13 2020-01-15 Univ Sevilla Procedimiento y dispositivo para el recalentamiento de material biologico criopreservado, basado en ultrasonidos focalizados de alta intensidad
CN112056386A (zh) * 2020-09-03 2020-12-11 余姚谷满仓食品有限公司 一种速冻绿花菜的加工工艺

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CN102422875B (zh) * 2011-11-22 2013-01-02 江南大学 一种艾草预处理护色结合超声速冻及解冻保持品质的方法
CN103652681A (zh) * 2012-09-24 2014-03-26 朝阳本色有机食品有限公司 一种盐水毛豆的生产方法
CN103168828B (zh) * 2013-03-26 2014-11-12 华南理工大学 变频超声波强化提高荔枝冷冻速度与品质的方法
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CN105166026B (zh) * 2015-10-10 2018-12-18 江南大学 一种通过二氧化碳与超声波联合处理提高果蔬速冻效率及品质的方法
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CN113951441A (zh) * 2020-07-21 2022-01-21 江苏省农业科学院 一种提高速冻毛豆仁品质的预处理方法
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CN112753752A (zh) * 2021-02-03 2021-05-07 浙江严州府食品有限公司 微波与超声辅助果蔬变频离心脱水干燥的一体化装置及其应用
CN115143717B (zh) * 2021-03-31 2023-06-16 青岛海尔电冰箱有限公司 一种用于低温空间的超声辅助处理装置及冰箱
CN113180098A (zh) * 2021-06-02 2021-07-30 渤海大学 一种用于果蔬超声波浸渍冷冻的载冷剂制备及应用
CN113826715A (zh) * 2021-08-24 2021-12-24 昆明弘承食品科技有限公司 一种绿茶的加工方法

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CN106213116A (zh) * 2016-09-13 2016-12-14 黄于展 超长波低频高压交变电场食品处理装置
CN106213116B (zh) * 2016-09-13 2022-11-11 黄于展 超长波低频高压交变电场食品处理装置
ES2737697A1 (es) * 2018-07-13 2020-01-15 Univ Sevilla Procedimiento y dispositivo para el recalentamiento de material biologico criopreservado, basado en ultrasonidos focalizados de alta intensidad
CN112056386A (zh) * 2020-09-03 2020-12-11 余姚谷满仓食品有限公司 一种速冻绿花菜的加工工艺
CN112056386B (zh) * 2020-09-03 2022-10-28 余姚谷满仓食品有限公司 一种速冻绿花菜的加工工艺

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JP5296792B2 (ja) 2013-09-25
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