WO2013123914A1 - 高保鲜度无花果干品及其制备方法 - Google Patents

高保鲜度无花果干品及其制备方法 Download PDF

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WO2013123914A1
WO2013123914A1 PCT/CN2013/071857 CN2013071857W WO2013123914A1 WO 2013123914 A1 WO2013123914 A1 WO 2013123914A1 CN 2013071857 W CN2013071857 W CN 2013071857W WO 2013123914 A1 WO2013123914 A1 WO 2013123914A1
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dried
fresh
color
product
retention
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PCT/CN2013/071857
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English (en)
French (fr)
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李云
孙凯
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中科云健康科技(天津)有限公司
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Publication of WO2013123914A1 publication Critical patent/WO2013123914A1/zh

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/02Dehydrating; Subsequent reconstitution
    • A23B7/024Freeze-drying, i.e. cryodessication or lyophilisation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces

Definitions

  • This paper relates to a method for preparing dried figs with high freshness and for preparing high-quality dried figs. Background technique
  • Fresh vegetables and fruits are easy to preserve, easy to carry and easy to eat after drying and dehydration.
  • the method of drying fruits and vegetables has gone through the process of drying, drying, drying, baking, and far-infrared ovens or drying.
  • the dried fruits and vegetables obtained by these drying methods often completely lose their original color, black, and the appearance is wrinkled, uneven and round, and the nutrients are lost.
  • Freeze-drying technology is a dry dewatering technology that combines freezing technology with vacuum technology.
  • the technology uses the heat and mass transfer mechanism under low temperature and low pressure, and freezes the dried material in a low temperature environment below the eutectic temperature of the material, for example, -10 ° C ⁇ -50 ° C, so that the material is in the material.
  • the water forms crystal ice, which is then placed in a high vacuum environment to allow the moisture in the material to be sublimed directly into a gas in a crystalline state, thereby removing moisture from the material.
  • the lyophilization technology has a long duration, and the internal moisture of the food forms crystal ice, which has high production cost, low economic efficiency, and high power consumption and high energy consumption. Summary of the invention
  • Fig scientific name Ficus carica Linn. Fig is a rare fruit, fig is a pollution-free green food, known as "the patron saint of human health in the 21st century.”
  • Fig has a high nutritional value, and the fruit is rich in sugar, protein, amino acids, vitamins and mineral elements.
  • the fruit contains 18 kinds of amino acids, 8 of which are essential amino acids.
  • Fig has a very high medicinal value. Its fruit contains a lot of pectin and vitamins, which can absorb a variety of chemicals after it has absorbed water. Therefore, after eating figs, various harmful substances in the intestines can be adsorbed and then excreted, which can purify the intestines, promote the proliferation of beneficial fungi, inhibit the rise of blood sugar, maintain normal cholesterol levels, and rapidly discharge toxic substances.
  • Fig is rich in enzymes such as proteolytic enzymes, lipases, amylases and oxidases. Can promote the decomposition of protein. Therefore, when people eat more protein-rich foraging, the fruit after cooking with figs has a good effect to help digestion.
  • enzymes such as proteolytic enzymes, lipases, amylases and oxidases.
  • the current harvest time of figs is relatively short, the storage time after picking is also short, and the mature figs are very easy to rot, and the structure is relatively soft and easy to be squeezed and deteriorated during transportation, so in addition to the production area Outside the season, it is very difficult to eat fresh figs.
  • the figs processed on the market today are figs and fruit strips. These products do not retain the shape, color, smell, flavor, and active ingredients of fresh figs. Therefore, a dried fig product which can maintain the form, color, odor, flavor, active ingredient of fresh figs and a method for producing the same is desired.
  • This paper provides a dried fig product that is capable of substantially maintaining the original shape, color, odor, aroma, and active ingredients of the fresh fig.
  • a dry fig product wherein the dried fig product is substantially free of moisture, the internal cellular structure is substantially intact, and is spongy.
  • Dried figs have a maximum radial dimension of 0.1 to 15 cm, preferably 0.5 to 10 cm, and have various forms such as fig pieces, figs, fig pieces, and fig pieces.
  • the maximum radial dimension refers to the dimension of the largest dimension of the dried figs that are maintained throughout the process of making dried figs in all directions.
  • the dried figs can also be cut as needed to obtain the desired size.
  • the dried fig product provided herein is a fig block having a maximum radial dimension of from 0.1 to 10 cm, preferably from 0.5 to 10 cm.
  • the dry figs provided according to another aspect herein are such that the fresh figs are cooled by an average of 20 ° C or more, preferably 30 ° C or more, more preferably 40 ° C or more, still more preferably 60 ° C or more, still more preferably 90.
  • the fresh figs are physically treated fresh figs.
  • the dried figs have a color/morphological retention of 9.0 or more, wherein the dried color/morphological retention of the dried figs is based on a sensory analysis test, which will be fresh.
  • the color/morphology of the fig was obtained as an evaluation of 10.
  • the dried figs have an odor retention of 5.0 or more, wherein the dried odor retention of the dried figs is based on a sensory analysis test, The odor of fresh figs was obtained as an evaluation of 10.
  • the dried figs have a taste preference of 8.0 or more, wherein the taste preference of the dried figs is based on a sensory analysis test, and the taste preference of fresh figs is regarded as 10 And got it.
  • the dried figs have a color/morphological retention that is at least 1.0, preferably 1.5 higher than the dried figs obtained by conventional freeze-drying methods.
  • the dried figs have a odor retention of at least 0.5 higher than that of the dried figs obtained by the conventional lyophilization method.
  • the dried fig has a sponge structure capable of absorbing water, and the moisture enters into the sponge network of the dried fig through the cell channel, and the water can be filled with water after the water is saturated. State, its shape is similar to fresh figs.
  • a dried fig product according to yet another aspect wherein the dried fig product is substantially free of water, i.e., has a water content of less than 5% by weight, preferably less than 4% by weight, more preferably less than 3% by weight, most preferably 2.5%. Below the weight.
  • the water absorption rate is 2.44.
  • the invention provides a method of preparing a dried fig product herein, the method comprising the following steps:
  • a method of preparing dried figs according to the second aspect of the invention wherein said step b is carried out by liquid nitrogen, for example by immersing fresh fig slices in liquid nitrogen or spraying liquid nitrogen on the surface of fresh fig pieces.
  • the figs in a frozen form were obtained.
  • the fig in a frozen form is the water in the fig forming the fig of the glassy ice form described below.
  • a method of preparing dried figs according to the second aspect of the invention wherein said step c is carried out under vacuum, preferably under vacuum or by continuous vacuum.
  • a method of preparing dried figs according to the second aspect of the invention wherein prior to step a, the fresh figs can be physically treated without any chemical treatment, such as chemical treatment using chemical agents.
  • the physical treatment includes cutting the fresh figs, and forming a fig piece, as needed, Fig, fig, or fig granules. Then take the fig, fig, fig or fig pellets directly into the steps! ).
  • the vacuum degree is 133 Pa or more and 300 Pa or less, and it is 40 to 90.
  • a vacuum drying step carried out at a temperature of C.
  • the dried figs of the present invention can effectively maintain the color/morphology and odor of fresh figs compared to the dried foods produced by the existing freeze-drying techniques, and It will not be black, deteriorate, and will not produce other odors.
  • the method for preparing dried figs in the present invention can shorten the manufacturing time of dried figs and improve the efficiency compared with the conventional freeze-drying technique.
  • Figure 1 shows water, crystal ice and glassy ice.
  • Figure 2 is a photograph of dried figs obtained in Example 1 herein.
  • Fig. 3 is a photograph of the dried fig product obtained in Example 1 after the rehydration test.
  • Figure 4 is a photograph of a commercially available freeze-dried fig product of Comparative Example 1.
  • Figure 5 is a photograph of Comparative Example 1 commercially available freeze-dried fig product after rehydration.
  • Figure 6 is a photograph of a fig sample dried in Comparative Example 2.
  • Figure 7 is a photograph of a fig sample dried in Comparative Example 2 after a rehydration experiment.
  • Figure 8 is a photograph of a dried fig sample of Comparative Example 3.
  • Figure 9 is a photograph of a dried fig sample of Comparative Example 3 after a rehydration experiment. detailed description
  • the present invention provides a food dry product, wherein the food has a maximum radial dimension of 0.1 to 10 cm, preferably 0.5 to 8 cm, the food product is substantially free of moisture and the internal cell structure is substantially intact. It is sponge-like.
  • the dry food provided according to the first aspect of the present invention is such that the original food product is cooled at an average temperature of 20 minutes per minute. Above C, 30 is preferred. Above C, 60 is preferred. Above C, 90 is preferred. The conditions above C are lowered, and the product obtained after sublimation is obtained.
  • the color/morphological retention of the dried food product is 7.0 or more
  • the color/morphological retention of the dried food product is based on a sensory analysis test
  • the fresh food original is The color/form of the product was evaluated as 10 evaluations.
  • the food dry product has an odor retention degree of
  • the food dry product provided in the first aspect of the present invention, wherein the food dry product has a taste preference of 7.0 or more, wherein the taste preference of the dried food product is based on a sensory analysis test, and the taste of the fresh food original taste is preferred. Obtained as 10.
  • a dry food product according to the first aspect of the invention wherein the color/morphological retention or odor retention of the dried food product is at least 0.5 higher than other corresponding dry food products.
  • a dried food product according to the first aspect of the invention wherein the original food product is fresh vegetables and fruit.
  • the dried food product according to the first aspect of the invention wherein the vegetables and fruits are apple, grass, fig, and bitter gourd.
  • a dried food product according to the first aspect of the invention wherein the dried food product has water absorbency.
  • the dry food product can be reconstituted by immersion in water.
  • a method of preparing a dried food product of the first aspect of the invention comprising the steps of:
  • step b Sublimate the original food through step b.
  • a method of preparing a food dry product according to the second aspect of the invention wherein the step C is carried out under vacuum conditions.
  • the dried figs in this paper are basically free of moisture, and the cell structure is basically intact and spongy.
  • the term "substantially free of moisture” means that the moisture content of the dried figs is less than 5% by weight, preferably less than 4% by weight, more preferably less than 3.5% by weight, still more preferably less than 3.2% by weight.
  • the numerical values refer to parts by weight or by weight, unless otherwise specified.
  • dry fig cells are basically intact and spongy
  • dry fig cells means that after the dried figs are dried, the structure of the cells inside the original fresh figs is not destroyed, but the original moisture is basically removed, and the whole structure is formed into a sponge network. See Figure 2 for the form of dried figs.
  • the specific shape of the dried dried fig is not particularly limited, and the maximum radial dimension is preferably in the range of 0.1 to 15 cm, for example, 0.5 to 10 cm, wherein the maximum radial dimension refers to various dimensions of the dried fig.
  • the size of the largest dimension in the dimension For example, for a fig dry product, it refers to the longest dimension of the fig block in each dimension of length, width and height when forming a fig block, for example, referring to FIG. 2 of the present specification, etc., at this time, the fig block length is in each dimension size. The biggest dimension.
  • the sliced fig piece has a maximum radial dimension of 0.1 to 15 cm, preferably 0.5 to 10 cm, more preferably 2 to 8 cm.
  • fresh figs refer to freshly obtained fig raw materials, or freshly processed figs (pretreatment), such as washing, slicing or dicing, to obtain fresh fig pieces of certain shape and size.
  • Fig, fig, fig or fig granules as described above, may be diced or sliced to obtain fig pieces or fig pieces, or granulated by a granulator to obtain fig granules (figate diced) having a certain particle size distribution.
  • the present application yields a hemispherical dried fig.
  • fresh figs are usually drained after a short period of time after washing. The surface moisture can be used without preliminary drying.
  • the physical treatment (pretreatment) of fresh figs, figs, figs, figs, etc. without chemical treatment by other chemical agents, can maintain the original color of the figs after being made into dried products. Flavor.
  • the dried figs in this article are made by cooling the fresh figs at an average rate of cooling per minute.
  • any method which can achieve the above average temperature drop rate can be used for the manufacture of the dried figs herein.
  • the frozen state of the fig obtained after the temperature reduction can be transferred to a device for sublimation, and sublimation is carried out to obtain a dried fig.
  • the dried figs obtained through the above steps are substantially free of moisture and have an internal cell structure which is substantially intact and has a sponge-like structure and has a substantially identical structure substantially identical to the original structure.
  • the internal cell structure of the dried figs is basically complete, which means that the cell structure inside the dried figs is basically consistent with the untreated fresh figs, and the internal cellular components in the dried figs are basically not destroyed.
  • the difference is that the water in the cells is removed compared to fresh figs.
  • the dryness of the dried figurine is lower than that of other prior art products, and is more brittle, and the taste of the dried product is good.
  • the shape and color of the dried figs are basically the same as those of the fresh figs, and there is no obvious wrinkle and color change (for example, blackening) due to drying.
  • the dried figs involved in this article see Figure 2
  • the dried figs in this paper completely maintain the shape and color of fresh figs (see Figure 2).
  • the shape of dried figs is significantly better than other traditional methods.
  • the resulting dried fig slices see Figures 4, 6 and 8).
  • the flavor of dried figs is not reduced by being dried. Through the external sensory test, the same taste as fresh figs can be heard.
  • the dried figs provided herein are different from dried figs, such as dried or dried, which still have water absorption, which refers to the dried figs after the dried figs are immersed in water or sprayed with dried figs. Water can be absorbed. At the same time, dried figs can also be rehydrated by absorbing water (water repellent). Water rejuvenation means that after absorbing water, it can be basically restored to the form and color of fresh figs (see Figure 3).
  • the dried figs obtained according to the embodiments herein are described below. Dry method obtained by dry method.
  • the water-absorbed fig substantially returns to the morphology and color of the fresh fig block (see Figure 3).
  • the water absorption is 2.44 as determined by the water absorption test described below.
  • the water content in the dried dried fig product is determined by the method for determining the water content described below, and the dried fig has a water content of less than 5% by weight, preferably less than 4% by weight. More preferably, it is 3% by weight or less.
  • the above range of water content is in line with current requirements for the moisture content of dried fruits and vegetables.
  • a method of preparing a high SOD enzyme-active fig dry product comprising the steps of first providing fresh figs, and cooling the fresh figs at an average of 20 per minute.
  • Above C, 30 is preferred.
  • Above C, 40 is preferred.
  • Above C, 60 is preferred.
  • the step of providing fresh figs is a simple pretreatment of freshly obtained fig raw materials, or fresh fig materials, such as washing, slicing or granulating, etc., and having a certain shape and size.
  • the dried figs prepared by the method described herein can substantially maintain the original color and taste of fresh figs even without chemical treatment, and can also prevent nutrients, especially water solubility. The loss of ingredients.
  • the above chemical treatment includes, for example, pretreatment with a chemical reagent (e.g., a pretreatment step for protecting the color).
  • the fresh figs are preferably cooled by rapid cooling, and the fresh figs are treated to make the fresh figs have an average cooling rate per minute.
  • the temperature is lowered by 20 ° C or higher, preferably 30 ° C or higher, preferably 40 ° C or higher, preferably 60 ° C or higher, and preferably 90.
  • the conditions above C are lowered.
  • fresh liquid nitrogen to cool the fresh figs, either by soaking the fresh figs in liquid nitrogen or by spraying the figs with liquid nitrogen.
  • other media can be used to control the cooling of fresh figs.
  • the rapid freezing is achieved by liquid nitrogen.
  • Fresh figs can be soaked in liquid nitrogen as needed.
  • the liquid nitrogen used herein which is commercially available liquid nitrogen. It can be used as long as it does not contain harmful substances in liquid nitrogen.
  • other methods can be used to achieve rapid freezing.
  • fresh figs at ambient temperature are immersed in liquid nitrogen, and the time of soaking varies according to the size and volume of fresh figs.
  • the upper control is immersed in liquid nitrogen for about 30 minutes, preferably for 5 minutes.
  • the temperature drop process is usually terminated when the temperature is not further lowered, and the fresh fig material of the temperature drop process is transferred to the apparatus for drying (sublimation) treatment. It is also possible to use a temperature measuring device to measure the temperature of the fresh fig material during the cooling process to control the time of cooling.
  • the probe of the temperature sensor is inserted into a fresh fig block and immersed in liquid nitrogen, which is displayed by the pointer of the temperature sensor, and after about 1 minute, the temperature is lowered from room temperature to -96. C, and after the next 30 minutes, the temperature of the temperature sensor is consistently maintained at -96. C does not change. According to this embodiment, it can be determined that the cooling rate of the fresh fig pieces is lowered by an average of 20 per minute. Above C, 30 is preferred. Above C, 40 is preferred. Above C, more preferably 60. Above C, still more preferably 90. Above C.
  • the fig material used for the cooling process using liquid nitrogen is considered to be completely cooled by soaking in liquid nitrogen for 5 minutes for a fig piece having a maximum radial diameter of 8 cm.
  • the cooled fig product can be dried (sublimed) directly (without any treatment).
  • the temperature-treated fig is subjected to sublimation treatment under vacuum conditions.
  • the above sublimation step is preferably carried out under vacuum.
  • the freshly cooled figs can be subjected to a sublimation step under a vacuum of 133 Pa or more, preferably under conditions of 300 Pa or less.
  • the sublimation step is usually carried out under a vacuum of about 30 to 100 Pa.
  • the sublimation step can be carried out under a vacuum of 133 Pa or more, so that the degree of vacuum of the sublimation step is not strictly controlled at a very low level. Since the sublimation step often requires a long period of time, for example, 48 hours or more or 60 to 72 hours, and the vacuum degree is 133 Pa or more and 300 Pa or less, the vacuum sublimation process can be greatly saved compared with the conventional vacuum sublimation step.
  • the ability to operate over a wider range of vacuum is primarily due to the fact that the fig material is cooled at a very high rate during the cooling process. Provides rapid cooling, which fixes the water in the cell fluid in situ, limits the free movement of water molecules, and reduces the possibility of water molecules directionally forming and forming ice crystals.
  • ice crystal growth is the continuous stripping of water molecules from the cell fluid, and then the water molecules are directed to form small ice crystals to grow into large ice crystals. It reduces the formation of large ice crystals. When water molecules overflow, they no longer need to overcome other crystal constraints and are more likely to overflow.
  • Sublimation can be at 90.
  • the temperature below C is preferably 40 to 90.
  • the temperature range of C is carried out. It should be understood that different sublimation temperatures and times may be taken depending on the shape of the fresh fig.
  • fresh figs are made into dried figs by the above method, in which the fresh figs are cooled at an average temperature of 20 per minute in the process of cooling.
  • C or more is preferably 30° C. or higher, preferably 40° C. or higher, preferably 60° C. or higher, and preferably 90° C. or higher, and the temperature in the fresh figs is extremely short (for example, 1 minute).
  • Forming glassy ice A fig that forms a glassy ice state.
  • the "glassy ice” refers to the water in the fresh figs, including most of the water in the cell tissue or in the cells by rapid cooling or other means to form glassy ice (referred to as glassy ice), without forming crystalline ice.
  • crystal ice (ie ice crystals in the usual sense, also known as "crystal ice”). Glassy ice is different from crystalline ice. Glassy ice is an amorphous ice. During the formation of ice, no crystals are formed and there is no uniform, periodic crystal structure. The appearance of glassy ice and crystal ice is shown in Figure 1. The crystal ice is transparent in appearance, while the glassy ice is opaque, which is milky white.
  • the method involved in this paper is to make the water in the fresh figs form glassy ice (often by freezing the fresh figs), that is, the whole process is water molecules - glassy ice (amorphous form) - Water molecules are sublimed and dried. Since the growth process of crystal ice is not formed or crystal ice is not present, the cells of fresh fruits and vegetables are not destroyed, and thus the dried fig fruits have a substantially intact cell structure and a sponge shape. And after absorbing water, the water can return and basically return to The original form.
  • the fresh figs are cooled at a very high speed and the above-mentioned glassy ice state is formed at an extremely high speed. This may further reduce the damage to the ingredients in the fig raw material.
  • the internal structure of the fig in the glassy ice state is substantially stable, that is, the fig in the glassy ice state directly enters the subsequent sublimation step.
  • the dried figs claimed herein are obtained.
  • the sublimation step is simplified, accelerated and/or improved by the crystal ice stage during sublimation by the glassy ice.
  • the dried samples obtained in this paper and the traditional samples obtained in the comparative examples were also compared by the following test methods.
  • samples obtained in the comparative examples, and fresh figs were placed on A4 white paper, and the same type of sample was placed on each A4 paper, for example, a fig-like sample was placed.
  • the A4 paper with the sample placed is provided to the sensory evaluator.
  • the sensory evaluators evaluated the samples from three aspects: visual, olfactory and taste.
  • the sensory analysis of the visual aspect was evaluated by the color/morphological retention.
  • the color/morphological retention was 10 minutes in the color/form of fresh figs, and was independently observed by the sensory evaluators, and evaluated according to the difference between the color/morphology of the dried dried figs and the fresh figs, as follows.
  • the grading criteria give corresponding scores.
  • 0-2 The color/morphology of the fig is basically not seen, and the discoloration (mainly the color becomes dark to black) and the deformation is very obvious.
  • the sensory analysis test for olfaction was evaluated by odor retention.
  • the odor retention is 10 points of the original aroma of fresh figs, which are independently smelled by the sensory evaluators, and are evaluated according to the difference between the odor of the dried dried figs and the fresh figs, according to the following score standards. Play the corresponding score.
  • the sensory analysis test of taste is evaluated by taste taste.
  • the taste preference is 10 points for the tasting experience of fresh figs, which are evaluated by the sensory evaluators according to their respective tastes, and are evaluated according to the difference between the tasting feeling of the dried dried figs and the fresh figs, according to the following score standards. Play the corresponding score.
  • the dried fig product provided herein, wherein the dried fig has an odor retention of 5.0 or more, or more preferably at least 0.5 higher than the odor retention of the commercially available dried fig, wherein the dried odor retention of the dried fig is According to the sensory analysis test, the odor of fresh figs was evaluated as 10 .
  • the dry taste of the dried fig has a taste preference of 8.0 or more
  • the taste preference of the dried dried fig is obtained according to a sensory analysis test
  • the taste preference of the fresh fig is regarded as 10 .
  • the photographs of the samples in the examples and comparative examples before and after the water absorption are shown in Fig. 3 to Fig. 16, respectively.
  • the water absorption rate F is obtained by the following formula:
  • the dried figs obtained in the examples and the comparative examples were pulverized in the sample bag, and then the dried figs of lg were weighed in parallel, and the HB43-S halogen moisture of METTLER TOLEDO Instruments (Shanghai) Co., Ltd. was utilized.
  • the analyzer measures the water content of the fresh fig material and the dried fig product according to the instructions. For the fresh fig sample, it was cut into 2 mm slices, and lg was weighed to determine the water content of the fresh fig sample. Among them, the preset maximum temperature is 105 °C.
  • the dried figs obtained in this paper have a short processing time from the original to the dry product, so the shape, color, flavor and taste of the dried products are maintained to the utmost extent.
  • no processing aids or additives need to be added, and no additional processing steps are required, which also helps to maintain the shape, color, flavor and taste of fresh figs.
  • Fresh figs from Weihai, Shandong province were selected as raw materials for dry products.
  • the fresh figs are washed and drained and then cut longitudinally into 2 petals.
  • the maximum radial dimension of each flap is about 5 ⁇ 8 cm long. It is then placed in a plastic can, about two-thirds of the can. Carefully place the plastic can in the bucket of the liquid nitrogen tank, and let the bucket slowly enter the liquid nitrogen. After it is completely saturated with liquid nitrogen, let it stand for 5 minutes and then take it into the freeze dryer (LGJ-10 freeze dryer, Beijing). Songyuan Huaxing Technology Development Co., Ltd.) is dried and dried for more than 16 hours. After the drying is completed, the dried food product is taken out to obtain a dried fig food product as shown in Fig. 2. Comparative Example 1 Commercially available freeze-dried fig samples
  • Example 1 The sensory analysis of the dried figs obtained in Example 1 and Comparative Examples 1, 4, and 5, respectively, was systematically conducted using the sensory analysis test described above, and the results of the scoring are shown in Table 1 below.
  • Example 1 was significantly better than those of Comparative Examples 2 and 3.
  • the results of Example 1 herein are significantly superior to the comparative freeze-dried product in terms of color/morphological retention and odor retention, and the taste preference is superior to or substantially equivalent to the freeze-dried product.
  • the dried figs in this paper are superior to the comparative ones in the sensory analysis test 1 ⁇ 3.
  • the dry color of the dried fig (Example 1) was higher than that of the commercially available sample (Comparative Example 1) and at least 1.0, and the odor retention was at least 0.5.
  • Test Example 2 Water Content Experiment
  • the water content of the fig sample was measured for the fig samples of Example 1 and Comparative Examples 1 to 5 according to the water content measuring method described above, and the results are shown in Table 2.
  • Example 2 Water-absorbing real horse
  • the figs obtained according to the examples herein have good water absorption and are water-recoverable, and their water absorption F is much higher than that of the dried and baked samples of Comparative Examples 2 and 3. It is also significantly higher than the traditional freeze-dried figs sold on the market (Comparative Example 1). Therefore, the dryness of the dried figs provided herein reaches the dry level of the conventional freeze-dried, and the water absorption rate is equivalent.
  • the processing time of the dried figs obtained due to the short processing time of the entire process from the original product to the final dried product, The flavor and taste are maintained to the utmost extent, and the dried figs are high in freshness.
  • the dried fig leaf has a substantially complete cell structure, a high water absorption rate, a good water regaining degree, a good chroma, and a more brittle taste, and a better mouthfeel when eaten.
  • it does not require a lot of time for lyophilization, which greatly simplifies the production process.

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Abstract

一种高保鲜度无花果干品及其制备方法。该方法包括通过使新鲜无花果在降温速度为平均每分钟降温20°C以上的条件下降温,并再经过升华而制得无花果干品。

Description

高保鲜度无花果干品及其制备方法 技术领域
本文涉及一种具有高保鲜度无花果干品以及用于制备高保鲜度无花果 干品的制备方法。 背景技术
新鲜的蔬菜和水果经干燥脱水后, 容易保存、 便于携带, 易于食用。 蔬果干燥的方法经历了从晾干、 晒干、 烘干、 烤干、 到远红外烤箱或干 燥的发展历程。 釆用这些干燥方法得到的干燥果蔬往往完全失去了其原有的 色泽, 发黑, 外观明显发皱, 不平整圓润, 营养成分流失。
目前的干燥技术包括真空干燥、真空冷冻干燥、冷冻升华干燥技术 (Freeze Drying, 简称冻干 (FD)技术)。 冻干技术是将冷冻技术与真空技术相结合的干 燥脱水技术。 该技术釆用了低温低压下的传热传质机理, 将被干燥的物料在 低于物料共晶点温度下的低温环境中, 例如 -10°C~-50°C进行冻结, 使物料中 的水生成晶体冰, 然后将其置于高真空环境中, 使物料中的水分以晶体状态 直接升华为气体, 从而将物料中的水分除去。 但冻干技术的持续时间长, 食 物内部水分形成晶体冰, 生产成本高、 经济效益低, 并且用电量大、 能耗高。 发明内容
无花果, 学名 Ficus carica Linn。 无花果是一种稀有水果, 无花果是无公 害绿色食品, 被誉为 "21世纪人类健康的守护神"。
无花果具有艮高的营养价值, 果实富含糖、 蛋白质、 氨基酸、 维生素和 矿质元素。 果实中含有 18种氨基酸, 其中有 8种是人体必需氨基酸。
无花果具有极高的药用价值。 它的果实中含有大量的果胶和维生素, 果 实吸水膨胀后, 能吸附多种化学物质。 所以食用无花果后, 能使肠道各种有 害物质被吸附, 然后排出体外, 能净化肠道, 促进有益菌类增殖, 抑制血糖 上升, 维持正常胆固醇含量, 迅速排出有毒物质。
无花果含有丰富的蛋白质分解酶、 脂酶、 淀粉酶和氧化酶等酶类, 它们 都能促进蛋白质的分解。 所以, 当人们多食了富含蛋白质的荤食以后, 以无 花果做饭后的水果, 有帮助消化的良好作用。
但目前无花果的釆收期比较短, 釆摘后的贮藏时间也比较短, 而且成熟 的无花果非常容易腐烂, 并且结构比较软容易在运输过程中受到挤压而腐烂 变质, 因此除了在产区的产季之外, 非常难食用到新鲜的无花果, 目前市场 上销售的无花果加工品均为无花果果脯和果条, 这些产品不能保持新鲜无花 果的形态、 色泽、 气味、 风味、 以及活性成分。 因此亟待一种可以高度保持 新鲜无花果的形态、 色泽、 气味、 风味、 活性成分的无花果干品及其制造方 法。
本文提供了一种能够基本保持新鲜无花果原有的形态、 色泽、 气味、 风 味、 以及其中活性成分的无花果干品。
在第一方面, 本文提供了一种无花果干品, 其中所述无花果干品基本不 含水分、 内部细胞结构基本完整、 呈海绵状。
无花果干品的最大径向尺寸为 0.1~15cm, 优选 0.5~10cm, 具有各种形 式, 例如无花果块、 无花果丁、 无花果片、 无花果颗粒。 该最大径向尺寸是 指制作无花果干品过程中一直保持的、 并最终具有的无花果干品在各个方向 上的最大维度的尺寸。 根据需要, 也可以将无花果干品进行切割处理, 得到 所需的尺寸。
在第一方面一个具体的实施方式中,本文提供的无花果干品是无花果块, 其最大径向尺寸为 0.1~10cm, 优选 0.5~10cm。
根据本文另一方面提供的无花果干品是使新鲜无花果以平均每分钟降温 20°C以上, 优选 30°C以上, 进一步优选 40°C以上, 更优选 60°C以上, 还 更优选 90。C以上的降温速度降温, 并再经过升华而得到的产品。
根据本文再一方面提供的无花果干品, 所述新鲜无花果为经物理处理的 新鲜无花果。
才艮据本文再一方面提供的无花果干品,其中所述无花果干品的色泽 /形态 的保持度为 9.0以上, 其中所述无花果干品的色泽 /形态保持度是根据感官分 析测试, 将新鲜无花果的色泽 /形态视为 10进行评估而得到的。
根据本文又一方面提供的无花果干品, 其中所述无花果干品的气味保持 度为 5.0以上, 其中所述无花果干品的气味保持度是根据感官分析测试, 将 新鲜无花果的气味视为 10进行评估而得到的。
根据本文再一方面提供的无花果干品, 其中所述无花果干品的味觉喜好 度为 8.0以上, 其中所述无花果干品的味觉喜好度是根据感官分析测试, 将 新鲜无花果的味觉喜好视为 10而得到的。
才艮据本文再一方面提供的无花果干品,其中所述无花果干品的色泽 /形态 的保持度比传统冻干方法得到的无花果干品高至少 1.0, 优选高 1.5。
根据本文再一方面提供的无花果干品, 其中所述无花果干品的气味保持 度比传统冻干方法得到的无花果干品高至少 0.5。
根据本文再一方面提供的无花果干品, 其中所述无花果干品具有海绵结 构, 能够吸水, 水分通过细胞通道进入到无花果干品的海绵网络中, 水分浸 满后, 该无花果可达到充满水的状态, 其外形类似于新鲜无花果。
根据本文再一方面提供的无花果干品,其中所述无花果干品基本不含水, 即含水量在 5%重量以下, 优选在 4%重量以下, 更优选在 3%重量以下, 最 优选在 2.5%重量以下。
才艮据本文再一方面提供的无花果干品, 其吸水率为 2.44。
在第二方面, 本文提供一种制备本文无花果干品的方法, 该方法包括下 列步骤:
a.提供新鲜无花果,
b. 使新鲜无花果以平均每分钟降温 20。C 以上, 优选 30。C 以上, 优选 40。C以上, 优选 60。C以上, 优选 90。C以上的的降温速度降温, 和
c 升华经过步骤 b得到的无花果。
根据本文第二方面的制备无花果干品的方法, 其中所述步骤 b是通过液氮实 现的, 例如通过将新鲜无花果片浸泡在液氮中或者在新鲜无花果片表面喷淋 液氮来实现。 降温后, 得到呈冷冻形态的无花果。 具体来说该呈冷冻形态的 无花果是无花果中的水分形成了下文所述的玻态冰形态的无花果。
根据本文第二方面的制备无花果干品的方法, 其中所述步骤 c是在真空条件 下进行的, 优选是在真空的条件下通过加温或者持续抽真空下进行的。
根据本文第二方面的制备无花果干品的方法, 其中在步骤 a之前, 可对新鲜 无花果进行物理处理, 不需要任何化学处理, 例如使用化学试剂进行的化学 处理。所述物理处理包括切割所述新鲜无花果,根据需要制成包括无花果片、 无花果块、 无花果丁或无花果颗粒的形式。 然后使得到的无花果片、 无花果 块、 无花果丁或无花果颗粒直接进行步骤!)。
才艮据本文第二方面的制备无花果干品的方法, 其中所述新鲜无花果块的 最大径向尺寸为约 5~15cm。
根据本文第二方面的制备无花果干品的方法, 其中所述升华是在真空度
133Pa以上的条件下进行的,优选在真空度 133Pa以上 300Pa以下的条件下, 且在 40~90。C的温度下进行的真空干燥步骤。
本文的无花果干品, 以及才艮据本文的制备无花果干品的方法生产的无花 果干品与现有的冻干技术生产的干燥食品相比, 能够有效保持新鲜无花果的 色泽 /形态、 气味, 并且不会发黑、 变质, 不产生其它杂味, 品尝时味觉喜好 度高。 同时利用本文的制备无花果干品的方法, 相比于传统的冻干技术, 可 以缩短无花果干品的制造时间, 提高效率。 附图说明
图 1示出了水、 晶体冰和玻态冰。
图 2是本文实施例 1得到的无花果干品的照片。
图 3是本文实施例 1得到的无花果干品经过复水实验后的照片。
图 4是对比例 1市售的冻干无花果产品的照片。
图 5是对比例 1市售的冻干无花果产品经过复水实险后的照片。
图 6是对比例 2烘干的无花果样品的照片。
图 7是对比例 2烘干的无花果样品经过复水实验后的照片。
图 8是对比例 3烤干的无花果样品的照片。
图 9是对比例 3烤干的无花果样品经过复水实验后的照片。 具体实施方式
以下, 对本文的实施方式进行具体说明。
如无特殊说明, 本说明书中的术语的含义与本领域技术人员一般理解的 含义相同, 但如有不同, 则以本说明书中的定义为准。
本文的目的在于提供一种能够最大程度保持了果蔬原有的形态、 色泽、 气味、 良好口味、 以及营养成分的高保鲜度食物干品。 在第一方面, 本文提供了一种食物干品, 其中所述食物干品的最大径向 尺寸为 0.1~10cm, 优选 0.5~8cm, 该食物干品基本不含水分并且内部细胞结 构基本完整、 呈海绵状。
根据本文第一方面提供的食物干品是使食物原品在降温速度为平均每分 钟降温 20。C以上, 优选 30。C以上, 优选 60。C以上, 优选 90。C以上的条件 下降温, 并再经过升华而得到的产品。
根据本文第一方面提供的食物干品 ,其中所述食物干品的色泽 /形态的保 持度为 7.0以上,其中所述食物干品的色泽 /形态保持度是根据感官分析测试, 将新鲜食物原品的色泽 /形态视为 10进行评估而得到的。
根据本文第一方面提供的食物干品, 其中所述食物干品的气味保持度为
5.0以上,其中所述食物干品的气味保持度是根据感官分析测试,将新鲜的食 物原品的气味视为 10进行评估而得到的。
根据本文第一方面提供的食物干品, 其中所述食物干品的味觉喜好度为 7.0以上,其中所述食物干品的味觉喜好度是根据感官分析测试,将新鲜的食 物原品的味觉喜好视为 10而得到的。
根据本文第一方面提供的食物干品 ,其中所述食物干品的色泽 /形态的保 持度或气味保持度比其它相应食物干品高至少 0.5。
根据本文第一方面提供的食物干品, 其中所述食品原品为新鲜蔬菜和水 果。
根据本文第一方面提供的食物干品, 其中所述的蔬菜和水果为苹果、 草 莓、 无花果和苦瓜。
根据本文第一方面提供的食物干品, 其中所述食物干品具有吸水性。 根据本文第一方面提供的食物干品, 其中食物干品可通过浸在水中而吸 水复原。
在第二方面, 本文提供一种制备本文第一方面涉及的食物干品的方法, 该方法包括下列步骤:
a.提供食物原品,
b. 使食物原品在降温速度为平均每分钟降温 20。C以上,优选 30。C以上, 优选 60。C以上, 优选 90。C以上的条件下降温, 和
c 升华经过步骤 b的食物原品。 根据本文第二方面的制备食物干品的方法, 其中所述步骤 b是通过液氮 实现的。
根据本文第二方面的制备食物干品的方法, 其中所述步骤 C是在真空条 件下进行的。
<无花果干品 >
本文的无花果干品基本不含水分, 并且细胞结构基本完整、 呈海绵状。 术语 "基本不含水分" 指的是无花果干品中的水分含量低于 5%重量, 优选低于 4%重量,更优选低于 3.5%重量,还更优选低于 3.2%重量。本文中, 如果未特别说明时, 所述数值均指的是重量份或重量比。
术语 "无花果干品细胞基本完整、呈海绵状"指的是无花果干品干燥后, 原新鲜无花果内部细胞的结构没有被破坏, 只是基本除掉了原有的水分, 整 体结构成海绵网络状。 参见图 2中的无花果干品的形态。
在本文中, 对于得到的无花果干品的具体形状没有特殊地限制, 优选最 大的径向尺寸在 0.1~15cm, 例如 0.5~10cm的范围内, 其中, 最大径向尺寸 是指无花果干品各个维度尺寸中最大的一个维度的尺寸。 例如, 针对无花果 块干品, 是指形成无花果块时无花果块在长、 宽、 高等各个维度中最长的尺 寸, 例如参考本说明书的图 2等, 此时无花果块长即为各个维度尺寸中最大 的一个维度。
无花果干品的形状可以是颗粒状、 片状、 块状、 条状、 棒状等。 通常无 花果干品的形状与对新鲜无花果进行预处理后得到的待干燥的新鲜无花果的 形状是一致的, 也可以在得到无花果干品后, 再对其形状进行加工, 得到所 期望的形状。
在本文的一个具体的实施方式中, 经切片处理的无花果块的最大径向尺 寸为 0.1~15cm, 优选 0.5~10cm, 更优选 2~8cm。
在本文中, 新鲜无花果是指新鲜获取的无花果原料, 或是对新鲜的无花 果原料进行物理处理 (预处理), 例如清洗、 切片或切块等, 而得到的具有一 定形状、 尺寸的新鲜无花果块、 无花果片、 无花果丁或无花果颗粒, 如上所 述, 可以切块或切片得到无花果块或无花果片, 也可以利用造粒机进行造粒 得到具有一定粒径分布的无花果颗粒 (无花果丁)。 优选, 本申请得到成半球 形的无花果干品。 此外, 通常情况下新鲜无花果在清洗过后经短时间沥干表 面水分即可, 不用进行初步干燥。
此外, 本文得到经物理处理 (预处理)的新鲜无花果片、 无花果块、 无花 果丁、 无花果颗粒等不需要经过其它化学试剂的化学处理, 在制成干品后也 可以保持无花果原有的颜色和风味。
本文中的无花果干品是通过使新鲜无花果在降温速度为平均每分钟降温
20°C以上, 优选 30°C以上, 优选 40°C以上, 优选 60°C以上, 优选 90°C 以上的条件下降温, 并再经过真空升华而得到的产品。
对于实现上述降温的方法, 只要可以达到上述平均降温速度的方法均可 以用于制造本文的无花果干品。 降温结束后即可将经降温后得到的冷冻状态 的无花果转移到用于升华的装置中, 经过升华而得到无花果干品。
上述降温和升华步骤将在下文中进一步佯细说明。
经过上述步骤得到的无花果干品基本不含水分并且内部细胞结构基本完 整, 呈海绵状, 具有基本与原结构基本相同的完整结构。 在本文中, 得到的 无花果干品内部的细胞结构基本完整, 是指无花果干品内部的细胞结构与未 经处理的新鲜无花果基本保持一致, 无花果干品中内部的细胞成分基本上未 被破坏, 区别在于与新鲜无花果相比, 细胞中的水分被除去。 同时, 由于该 无花果干品的此种海绵状网络结构, 使得该无花果干品硬度低于其它现有技 术得到的产品, 更脆, 作为食用干品的口感好。
无花果干品的形态、 颜色与新鲜无花果基本相同, 没有明显因干燥而引 起褶皱、 颜色变化 (例如发黑)。 通过肉目艮观察本文涉及的无花果干品 (参见图 2), 本文的无花果干品基本完全保持了新鲜无花果的形态、 色泽 (参见图 2), 无花果干品的形态明显优于利用其它传统方法得到的无花果干片(参见图 4、 6和 8)。
无花果干品的风味并没有因为被干燥而降低。 通过外在感官测试, 可以 闻到明显地且与新鲜无花果相同的味道。
本文提供的无花果干品不同于例如烤干或烘干的无花果干品, 其仍具有 吸水性 ,该吸水性是指将无花果干品浸渍在水中或向无花果干品喷淋水分后 , 无花果干品可以将水分吸收。 同时, 无花果干品还可以通过吸收水分而复原 (吸水复原), 吸水复原是指其吸收水分后, 可以基本上恢复成新鲜无花果的 形态和色泽 (参见图 3)。根据本文实施方式得到的无花果干品通过下文佯细描 干方法得到的干品。
在本文的一个具体的实施方式中,参考下述实施例 1中的无花果样品 (参 见图 2),吸水后的无花果基本上恢复成新鲜的无花果块的形态和色泽 (参见图 3)。 在一个具体的实施方案中, 利用下文所述的吸水实验测定的吸水率为 2.44。
在本文的一个实施方式中, 通过下文所述的含水量的测定方法测定了得 到的无花果干品中的含水量, 该无花果干品的含水量在 5%重量以下, 优选 在 4%重量以下, 更优选在 3%重量以下。 上述含水量的范围符合目前对于果 蔬干品的含水量的要求。
<无花果干品的制造方法>
在本文的一个具体的实施方式中, 提供一种高 SOD酶活力无花果干品 的制备方法, 该方法包括首先提供新鲜无花果的步骤, 以及使新鲜无花果以 平均每分钟降温 20。C以上, 优选 30。C以上, 优选 40。C以上, 优选 60。C以 上, 优选 90。C 以上的降温速度降温的步骤; 和升华经过降温步骤的新鲜无 花果的升华步骤。
根据上文中描述可知, 提供新鲜无花果的步骤是对新鲜获取的无花果原 料, 或是对新鲜的无花果原料进行简单的预处理, 例如清洗、切片或造粒等, 而得到的具有一定形状、 尺寸的新鲜无花果块或无花果颗粒。
在本文中, 不需要对经切片或造粒得到的无花果片、 无花果块、 无花果 丁或无花果颗粒进行其它的预处理步骤, 例如利用化学试剂处理等常规的护 色步骤,这样可以防止无花果片中营养成分流失到使用的化学试剂处理液中。
在利用本文所述的方法制备的无花果干品, 即使在没有利用化学试剂处 理等的情况下, 也可以基本完全保持新鲜无花果原有的颜色和味道, 同时还 可以防止营养成分, 尤其是水溶性成分的流失。
上述的化学试剂处理包括例如利用化学试剂进行的预处理 (例如为了保 护颜色而进行的预处理步骤)。
根据本文的一个具体的实施方式, 通过冷冻的方式, 优选急速降温新鲜 无花果, 而对新鲜无花果进行处理, 使新鲜无花果在降温速度为平均每分钟 降温 20°C以上, 优选 30°C以上, 优选 40°C以上, 优选 60°C以上, 优选 90。C以上的条件下降温。
在本文的一个具体的实施方式中, 为了达到如此的降温速度, 优选使用 液氮对新鲜无花果进行降温, 可以通过将新鲜无花果浸泡在液氮中, 也可以 通过用液氮喷淋无花果的形式。 或者也可以釆用其它介质控制新鲜无花果降 温。
在本文一个具体的实施方式中, 所述急速冷冻是通过液氮来实现的。 根 据需要, 可以将新鲜无花果浸泡在液氮中。 对于本文中所釆用的液氮没有具 体地限制, 为市售的可购得的液氮。 只要液氮中不含有有害物质满足相关规 定即可使用。 此外, 也可以釆用其它的方式来实现急速冷冻。
在本文一个具体的实施方式中,将处于环境温度 (通常为约 20-25。C)的新 鲜无花果浸泡在液氮中, 按照新鲜无花果的大小、 体积的不同, 浸泡的时间 有所不同, 基本上控制在浸泡在液氮中约卜 30分钟, 优选卜 5分钟。
在上述降温速度下降温后 ,通常当温度不再进一步降低时结束降温过程, 将经降温过程的新鲜无花果原料转移到进行干燥 (升华)处理的装置中。 也可 以使用温度测定装置测定处于降温过程中的新鲜无花果原料的温度, 来控制 降温的时间。
在本文一个具体的实施方式中, 将温度传感器的探针插入到新鲜的无花 果块中, 并将其浸泡在液氮中, 通过温度传感器的指针显示, 在约 1分钟之 后, 温度从室温下降至 -96。C, 且在之后的 30分钟后, 温度传感器的温度显 示一致保持在 -96。C 不变。 根据该实施方式可以确定, 新鲜无花果块的降温 速度在平均每分钟降温 20。C以上, 优选 30。C以上, 优选 40。C以上, 更优 选 60。C以上, 还更优选 90。C以上。
在本文一个具体的实施方式中, 釆用液氮进行降温过程的无花果原料, 对于最大径向为 8cm的无花果块来说, 放入液氮浸泡 5min即可认为降温完 全。
降温过程结束后, 可直接 (不经任何处理)对降温后的无花果产品进行干 燥 (升华)处理。 优选, 在真空条件下对降温处理后的无花果进行升华处理。
上述升华步骤优选真空下进行。 例如, 经降温的新鲜无花果可以在 133 帕以上的真空度条件下进行升华步骤, 优选在 300帕以下的条件下进行。 以 往, 通常在 30~100 帕左右的真空度条件下进行升华步骤。 但在本文中可以 在 133帕以上的真空度条件下进行升华步骤, 使得升华步骤的真空度不用严 格地控制在非常低的水平。 由于升华步骤往往需要进行较长的时间例如 48 小时以上或者 60~72小时左右, 真空度在 133帕以上且 300帕以下的条件, 与以往的真空升华步骤相比, 可以大大节省真空升华过程中消耗的能量。 虽 然不拘于理论, 但推测能够在更宽的真空度范围下操作主要是由于无花果原 料在降温过程中以非常高的速度降温而带来的。 提供快速的降温, 使细胞液 中的水分原位固定, 限制了水分子的自由活动, 减少水分子定向聚集形成冰 晶的可能性。 一般来说, 冰晶生长是从细胞液中不断剥离水分子、 然后水分 子定向聚集形成小冰晶在生长成大冰晶。 减少了大冰晶的生成, 水分子在升 华溢出时, 不再需要克服其它晶体束縛, 而更容易溢出。
升华可以在 90。C以下的温度进行,优选在 40~90。C的温度范围内进行。 应当理解的是, 可以根据新鲜无花果形状的不同, 釆取不同的升华温度和时 间。
并不局限于理论, 在本文中, 通过上述方法将新鲜无花果制成无花果干 品, 在上述过程中, 由于使新鲜无花果在降温速度为平均每分钟降温 20。C 以上, 优选 30°C以上, 优选 40°C以上, 优选 60°C以上, 优选 90°C以上的 条件下降温, 会使得新鲜无花果中的水分在极短的时间内(例如是 1 分钟)形 成玻态冰。形成玻态冰状态的无花果。该"玻态冰"是指新鲜无花果中的水分, 包括细胞组织中或细胞中的大部分水分通过急速降温或其它方式, 形成玻璃 态的冰 (简称玻态冰), 没有形成结晶态的冰 (即通常意义上的冰晶体, 也称为 "晶体冰")。 玻态冰不同于晶体冰, 玻态冰是一种非定型态的冰, 在形成冰的 过程中, 没有形成结晶, 不具有均匀、 周期性的晶体结构。 玻态冰与晶体冰 的外观如图 1所示, 外观上晶体冰是透明的, 而玻态冰是不透明的, 其呈现 乳白色。
并不局限于理论, 本文涉及的方法是使新鲜无花果中的水分形成玻态冰 (往往通过使新鲜无花果急速冷冻的方式来实现), 即整个过程为水分子 -玻态 冰 (无定形态) -水分子真空升华干燥。由于基本不形成晶体冰 /不存在晶体冰的 生长过程, 由此不会破坏新鲜水果和蔬菜的细胞, 因此得到的无花果干品的 细胞结构基本完整、 呈海绵状。 并且再吸水后, 水分可以返回, 基本恢复为 原有的形态。
本文的方法中, 新鲜无花果以非常高的速度降温, 并以极快的速度形成 了上述玻态冰状态。 这可能进一步减少对于无花果原料中的成分的破坏。 另 夕卜, 该玻态冰状态的无花果内部结构基本上是稳定的, 即玻态冰状态的无花 果直接进入了后续的升华步骤。
并不局限于理论, 将新鲜无花果中形成的玻态冰升华后, 得到了本文所 要求保护的无花果干品。 在升华过程中由于根据本方法得到的冷冻新鲜无花 果形成了玻态冰, 由玻态冰进行升华过程中不经过晶体冰阶段,所以也简化、 加速和 /或改善升华步骤。 本文还通过下述测试方法, 对本文得到的无花果干品和对比例中得到的 传统样品进行了比较。
一、 感官分析测试
对本文的无花果干品以及下文涉及的对比例中的无花果干品进行如下 视觉、 嗅觉和味觉三方面的感官分析测试。
挑选无色盲、 无色弱, 有一般的嗅觉、 味觉灵敏度的感官分析员 16名, 对无花果, 包括无花果鲜品和无花果干品进行感官分析测试。 感官分析测试 分别针对视觉、 嗅觉和味觉三方面。
将下述实施例、 对比例得到的样品, 以及新鲜无花果放置在 A4纯白打印纸 上, 每张 A4纸上放同一种类型的样品, 例如均放置无花果样。 并将放好样 品的 A4纸提供给感官评价人员。 感官评价人员分别从视觉、 嗅觉和味觉三 方面对样品进行评价。
(1)色泽 /形态保持度评价
视觉方面的感官分析釆用色泽 /形态保持度来评价。 该色泽 /形态保持度 是以新鲜无花果的色泽 /形态为 10分, 由感官评价人员各自独立地观察, 根 据得到的无花果干品的色泽 /形态与新鲜无花果之间的区别进行评价,按照下 述的分级标准给出相应地分数。
10: 新鲜无花果的色泽 /形态;
9: 基本与新鲜无花果的色泽 /形态相同;
7-8: 大致保持了新鲜无花果的色泽 /形态, 没有发黑和明显变形; 5-6: 大致保持了新鲜无花果原本的色泽 /形态, 稍有变色和变形;
4: 可以看出无花果的色泽 /形态, 存在一定程度的变色和变形;
3: 经过仔细辨认, 可以看出无花果的色泽 /形态, 同时变色 (主要是颜色 变深至发黑)和变形较为明显;
0-2: 基本看不出无花果的色泽 /形态, 变色 (主要是颜色变深至发黑)和变 形非常明显。
(2)气味保持度评价
嗅觉方面的感官分析测试釆用气味保持度来评价。 该气味保持度是以新 鲜无花果原有的香气为 10分, 由感官评价人员各自独立地闻气味,根据得到 的无花果干品的气味与新鲜无花果之间的区别进行评价, 按照下述的分数标 准打出相应地分数。
10: 新鲜无花果的香气;
9: 基本与新鲜无花果的香气相同;
7-8: 大致保持了新鲜无花果的香气, 没有其它异常气味;
5-6: 保持了少量新鲜无花果的香气, 基本没有异常气味;
4: 仅有很淡的新鲜无花果的香气, 有少许异常气味;
3: 经过仔细辨认, 可以发现新鲜无花果的香气, 有明显的异常气味; 0-2: 无新鲜无花果的香气, 有艮强异常气味;
(3)味觉喜好度评价
味觉方面的感官分析测试釆用味觉喜好度来评价。 该味觉喜好度是以新鲜无 花果的品尝感受为 10分, 由感官评价人员根据各自独立地品尝,根据得到的 无花果干品的品尝感受与新鲜无花果之间的区别进行评价, 按照下述的分数 标准打出相应地分数。
10: 新鲜无花果的风味;
9: 基本与新鲜无花果的风味很接近;
7-8: 大致保持了新鲜无花果的风味, 无异味;
5-6: 保持了少量新鲜无花果风味, 基本无异味;
4: 仅有 ^艮淡的新鲜无花果的风味, 有少许异味;
3: 经过仔细辨认, 可以感受到很少新鲜无花果的风味, 有一定的异味; 1-2: 无新鲜无花果的风味, 有艮强异味; 0: 由于产品视觉、 嗅觉特征非常差, 令人不愉快, 感官评价人员无法品尝。 根据上述评价方法, 根据本文提供的无花果干品,其中所述无花果干品 的色泽 /形态的保持度为 9.0 以上, 或进一步优选比市售无花果干品的色泽 / 形态保持度高至少 1.0, 其中所述无花果干品的色泽 /形态保持度是根据感官 分析测试, 将新鲜无花果的色泽 /形态视为 10得到的。
根据本文提供的无花果干品, 其中所述无花果干品的气味保持度为 5.0 以上,或进一步优选比市售无花果干品的气味保持度高至少 0.5,其中所述无 花果干品的气味保持度是根据感官分析测试, 将新鲜无花果的气味视为 10 进行评估而得到的。
根据本文提供的无花果干品, 其中所述无花果干品的味觉喜好度为 8.0 以上, 其中所述无花果干品的味觉喜好度是根据感官分析测试, 将新鲜无花 果的味觉喜好视为 10而得到的。 二、 测量吸水率
称取一片无花果块放入平亚中,记录重量 用滴管吸取蒸馏水緩慢滴 加到无花果块上, 维持 2min, 至无花果块不再吸水, 同时重量不再变化, 擦 去平 JH1内多余水分, 记录重量 m2。 复水率 =1112/1^。
本文实施例和对比例中的样品在吸水前后的照片分别参见图 3〜图 16。 吸水率 F利用下述公式求出:
F=m2/mi。 三、 含水量的测定
在样品袋中捣碎实施例和对比例中得到的无花果干品,然后平行称取 lg 的捣碎后的无花果干品利用梅特勒 -托利多仪器 (上海)有限公司的 HB43-S 卤 素水分测定仪, 按照说明书测定新鲜无花果原料和无花果干品的含水量。 对 于新鲜无花果样品将其切成 2mm的薄片, 并称取 lg, 测定新鲜无花果样品 的含水量。 其中, 预设的最高温度为 105°C。 本文得到的无花果干品由于从原品到干品过程中, 处理的时间短, 所以 得到的干品的形态、 色泽、 风味、 味觉度得到了最大程度的保持。 同时, 在 制备和保存的过程中, 均不需要添加任何加工助剂或添加剂, 也不需要进行 额外的处理步骤, 这也有利于保持新鲜无花果的形态、 色泽、风味、味觉度。
为了进一步清楚地说明本文所提供的技术方案, 提供了如下的实施例和 对比例。 但是下述实施例和对比例仅是为了说明的目的提供的, 不能理解为 本发明只限于以下技术方案。 本文中, 所涉及的数值一般均指重量或重量百 分比, 除非特殊说明。 实施例
实施例 1 制备无花果干品
选取产自山东威海的新鲜无花果作为干品制作的原料。 将新鲜无花果洗 净沥干水分后纵向切成 2瓣, 每瓣最大的径向尺寸约 5~8cm长。 然后随即放 入塑料罐中 , 约占满罐子的三分之二。 将塑料罐小心放入液氮罐的提桶中 , 使提桶慢慢进入液氮中, 待完全浸满液氮后静置 5min后取出放入冷冻干燥 机 (LGJ-10冷冻干燥机, 北京松源华兴科技发展有限公司)中干燥, 干燥进行 16小时以上。 干燥结束后取出食物干品, 得到图 2所示的无花果食物干品。 对比例 1 市售冻干的无花果样品
从市场上购买长寿康 (注册商标)的冻干无花果样品, 如图 4所示。 对比例 2烘干的无花果样品
按照与实施例 1相同的方法, 将产自山东威海的新鲜无花果切成无花果 块。 将得到的无花果块放入到热风干燥箱 (DHG 电热鼓风干燥箱, 上海一恒 科技有限公司)中烘干, 在 75°C条件下热风烘干 24小时, 得到烘干的无花果 样品, 如图 6所示。 对比例 3烤干的无花果样品
按照与实施例 1相同的方法, 将新鲜购买的章姬无花果切成无花果块。 将得到的无花果块放入到家用烤箱 (SO-18A型多功能电烤箱, 蚬创家用电器 销售有限公司)中, 在 150°C条件下烘烤 2小时, 得到烤干的无花果样品, 如 图 8所示。 首先通过肉目 见察对本文实施例 1 , 以及对比例 1~3得到的无花果干品 进行比较。 实施例 1得到的无花果干品明显在极大程度上保持了新鲜无花果 块的形态和色泽 (参见图 2)。 而市售的对比例 1(图 4)的无花果产品虽然颜色 与新鲜无花果相比较为接近, 但其形态明显发生变化。 而对比例 2和对比例 3利用烘干和烤干得到的产品基本上完全失去了新鲜无花果的形态和色泽 (参 见图 6和图 8)。 测试例 1 感官分析测试
利用上文描述的感官分析测试, 系统地对本文实施例 1和对比例 1 , 4, 5中分别得到的无花果干品进行感官分析测试, 其评分结果如下表 1所示。
表 1. 无花果干品的感官测试平均分结果统计 (样本量: 16个)
Figure imgf000016_0001
从表中不难看出, 对比例 2和 3得到的烘干、 烤干产品的色泽 /形态保持 度、 气味保持度、 味觉喜好度均非常低, 得到的产品明显变黑。 而本文实施 例 1的结果明显优于对比例 2和 3的结果。本文实施例 1的结果在色泽 /形态 保持度, 以及气味保持度上明显优于对比冻干产品, 味觉喜好度优于冻干产 品或基本上相当。
本文的无花果干品在感官分析测试方面优于对比例 1~3。 无花果干品 (实 施例 1)的色泽 /形态保持度高于市售样品 (对比例 1)至少 1.0,气味保持度高至 少 0.5。 测试例 2含水量实验
按照上文所述的含水量测定方法, 针对实施例 1和对比例 1~5的无花果 样品, 测量了无花果样品的含水量, 结果如表 2所示。
表 2 利用不同方法得到的无花果干品的含水量 样品 含水量 (%)
新鲜无花果 83.25
实施例 1(液氮浸泡) 3.10
对比例 1(购买) 6.48
对比例 2(烘干) 17.10
对比例 3(烤干) 5.13
根据表 2的结果可以看出, 本文的实施例 1得到的无花果干品与其它传 统的干燥方法得到的无花果干品的含水量相当, 符合果蔬干品制造的要求。 测试例 3 吸水实马全
利用上文所述的吸水实验的方法和吸水率的计算公式, 分别测定了实施 例 1和对比例 1~3的样品的吸水率, 具体结果如下表 3所示。
表 3 利用不同方法得到的无花果干品的吸水率
Figure imgf000017_0001
根据上表 3的数据可以知道, 根据本文的实施例得到的无花果具有良好 的吸水性, 并且可以吸水复原, 其吸水率 F远远高于对比例 2和 3烘干和烤 干的样品。也明显高于市场上销售的传统冻干无花果 (对比例 1)。 由此本文提 供的无花果干品的干燥程度达到了传统冻干的干燥水平, 吸水率相当。
根据上述实施例和对比例的描述可知, 就根据本文所得到无花果干品而 言, 由于从原品到最终得到的干品的整个过程的处理时间短, 得到的无花果 干品的形态、 色泽、 风味、 味觉度得到了最大程度的保持, 是高保鲜度的无 花果干品。 另外, 无花果干品的细胞结构基本完整, 吸水率高, 同时吸水复 原程度良好, 其色度良好, 并且更脆, 食用时的口感更佳。 同时与传统的冻 干技术相比, 不需要花费大量的时间以进行冻干, 大大简化了生产过程。
以上全面描述了本发明的优选实施例, 但是可对它们进行各种替代和修 改。 因此, 不应参照以上描述来决定本发明的范围, 而是应参照所附权利要 求书及其全部等同物来决定本发明的范围。任何特征, (不论是否为优选)均可 与任何其他特征 (不论是否为优选)相结合。本发明的权利要求书不应被理解为 具有方法 +功能的限制, 除非在某一权利要求中通过术语"...的方法 "明确地列 举出此类限制。 将本文中出现的参考文献并入作为参考。

Claims

权利要求书
1. 一种具有高保鲜度的无花果干品,其中所述无花果干品内部基本不含 水分、 且细胞结构基本完整、 呈海绵状。
2. 权利要求 1的无花果干品,其中所述无花果干品是通过使新鲜无花果 以平均每分钟降温 20。C以上, 优选 30。C以上, 进一步优选 40。C以上, 更 优选 60。C以上, 还更优选 90。C以上的降温速度降温, 并经过升华而得到的 产品。
3. 权利要求 1 的无花果干品, 其中所述无花果干品的色泽 /形态的保持 度为 9.0以上,其中所述无花果干品的色泽 /形态保持度是根据感官分析测试, 将新鲜无花果的色泽 /形态视为 10进行评估而得到的。
4. 权利要求 1的无花果干品, 其中所述无花果干品的气味保持度为 5.0 以上, 其中所述无花果干品的气味保持度是根据感官分析测试, 将新鲜无花 果的气味视为 10进行评估而得到的。
5. 权利要求 1 的无花果干品, 其中所述无花果干品的色泽 /形态的保持 度或气味保持度比其它相应食物干品高至少 1.0。
6. 权利要求 1的无花果干品,其中所述新鲜无花果为经物理处理的新鲜 无花果。
7. 一种高保鲜度无花果干品的制备方法, 包括下列步骤:
a. 提供新鲜无花果,
b. 使新鲜无花果以平均每分钟降温 20。C以上, 优选 30。C以上, 进一 步优选 40。C以上, 更优选 60。C以上, 还更优选 90。C以上的降温速度降温; 和
c 升华步骤 b得到的无花果。
8. 权利要求 7的方法, 其中所述降温是通过液氮实现的。
9. 权利要求 7的方法,其中所述升华是在真空度 133Pa以上的条件下进 行的, 优选在真空度 133Pa以上且 300Pa以下的条件下, 且在 40~90。C的温 度下进行的真空干燥步骤。
10.根据权利要求 7的方法, 其中在步骤 a之前, 对新鲜无花果进行物 理处理。
11.根据权利要求 10的方法,其中所述物理处理为切割所述新鲜无花果 成包括无花果块、 无花果片、 无花果丁或无花果颗粒的形式。
12. 一种具有高保鲜度的食物干品, 其中所述食物干品的最大径向尺寸 为 0.1~10cm, 优选 0.5~8cm, 该食物干品内部基本不含水分、 且细胞结构基 本 ¾整。
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