WO2020186449A1 - 一种含浸食品加工方法及含浸食品 - Google Patents

一种含浸食品加工方法及含浸食品 Download PDF

Info

Publication number
WO2020186449A1
WO2020186449A1 PCT/CN2019/078676 CN2019078676W WO2020186449A1 WO 2020186449 A1 WO2020186449 A1 WO 2020186449A1 CN 2019078676 W CN2019078676 W CN 2019078676W WO 2020186449 A1 WO2020186449 A1 WO 2020186449A1
Authority
WO
WIPO (PCT)
Prior art keywords
freeze
chocolate
vegetables
dried
impregnated food
Prior art date
Application number
PCT/CN2019/078676
Other languages
English (en)
French (fr)
Inventor
杨军
Original Assignee
江苏派乐滋食品有限公司
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 江苏派乐滋食品有限公司 filed Critical 江苏派乐滋食品有限公司
Priority to PCT/CN2019/078676 priority Critical patent/WO2020186449A1/zh
Publication of WO2020186449A1 publication Critical patent/WO2020186449A1/zh

Links

Images

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
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts

Definitions

  • the present invention relates to the technical field of freeze-dried food processing, in particular to an impregnated food processing method and an impregnated food processed by the above-mentioned impregnated food processing method.
  • Freeze-dried fruits and vegetables are fresh fruits that are quickly frozen and dehydrated in a vacuum ice state, which preserves the original color, fragrance, taste, nutritional content and appearance of the original fruit, and has good rehydration without any additives. Ideal natural health food.
  • the sugar-bleeding freeze-dried strawberry product has a higher sugar content due to the single sugar-bleeding.
  • the carbohydrate content in the nutritional composition table is about 90%, of which the sucrose content is about 50%, and the protein and fat content is basically
  • the infiltrated sugar water generally has a higher concentration, which increases the weight of a freeze-dried strawberry by about 1.2 times; at the same time, the sugar liquid migrates to the surface during the evaporation process and solidifies on the surface to form a harder
  • the sugar shell is dry and hard, and the color is darker.
  • freeze-dried strawberry impregnated chocolate products because the freeze-dried strawberry has a loose sponge structure, a freeze-dried strawberry can penetrate a large amount of chocolate, and the weight increases from about 1 gram to about 8 grams. This ratio makes The fat content of the product is greater than 36%, which is not conducive to health; too much chocolate causes the flavor of strawberry to be basically covered, and the taste becomes greasy and no longer crisp; chocolate has strong adhesion, and the surface of the product in large-scale production Dirty chocolate affects aesthetics.
  • freeze-dried strawberry impregnated chocolate products and processes in the prior art have the following shortcomings: the proportion of chocolate is too large and the fat content is high; the product has a low void ratio, too dense and not crispy; the production of freeze-dried strawberry impregnated chocolate The remaining chocolate liquid on the surface during the process is more difficult; there is no related freeze-dried strawberry impregnated dark chocolate product on the market.
  • the first authorized patent involving freeze-dried strawberry impregnated ordinary chocolate is CN 102378589 A.
  • the applicant is Meiji Co., Ltd.
  • This patent covers a wide range.
  • the solids in impregnated food cover baked confectionery, puffed food or freeze-dried food , But there are some flaws and contradictions in the patent.
  • the content of claim 1 "an impregnated food in which a liquid food with a viscosity of 10,000 to 100,000 mPa ⁇ s at 35°C is impregnated in a solid edible.” may not be accurate. Because cocoa butter has ⁇ , ⁇ , ⁇ ', and ⁇ crystals, the melting points are 17, 23, 26, and 35 to 37°C, respectively. When making chocolate, in order to facilitate storage, usually only deliberately use a tempering machine to obtain the highest melting point ⁇ crystal. Therefore, at 35 degrees, the chocolate has not completely melted and cannot be called a liquid.
  • CN 102378589 A also has an example of freeze-dried strawberry impregnated chocolate.
  • the weight proportions of the chocolate blanks in the total weight are 87% and 90%, respectively. This proportion is consistent with the description of CN 102378589 A right 2 "solid food
  • the weight of the liquid food impregnated in the medium occupies 40-80% of the total weight of the impregnated food. "Inconsistent, therefore we believe that freeze-dried strawberry impregnated chocolate products are not covered by the patent CN 102378589 A.
  • the claim description does not include a method for removing the remaining chocolate liquid on the surface during the production process of freeze-dried strawberry impregnated chocolate, and in the example, there is a description of manually removing the remaining chocolate liquid on the surface, so the production process under this process Not suitable for industrial scale.
  • the second pending patent CN107047902A related to freeze-dried strawberry infiltrating chocolate.
  • This patent mainly relates to freeze-dried strawberry infiltrating chocolate equipment.
  • This patent is the first to use a centrifugal method to remove the remaining chocolate liquid on the surface during the production of freeze-dried strawberry infiltrated chocolate
  • the soft tissue structure of freeze-dried strawberries cannot withstand the corresponding centrifugal force after absorbing chocolate.
  • the third pending patent CN157125405A related to freeze-dried strawberry infiltrating chocolate.
  • the main difference between this patent and previous patents is that the freeze-dried strawberry is repeatedly frozen and thawed to obtain a broken freeze-dried strawberry.
  • the method of cell wall breaking does have low-temperature wall breaking, but the low temperature in the scientific literature is much lower than the minus 28 degrees described in this article.
  • the patent also has a low temperature of minus 28 degrees. No relevant evidence is provided; secondly, after the strawberry is repeatedly frozen and then thawed naturally, its structure begins to shrink and collapse, the color is dim, and the juice is lost, which cannot ensure the quality of the freeze-dried strawberry product. This is already common knowledge in the freeze-dried strawberry industry.
  • the fourth pending patent CN 108782912 A related to freeze-dried strawberry infiltrated chocolate. Compared with the previous patents, this patent has two main differences. One is that it proposes a carbon dioxide puffed and dehydrated strawberry. It is described as: "The specific steps of carbon dioxide puffing and dehydration at room temperature are: remove the stalk and calyx, and remove the free water from the washed strawberry, put it into the reactor, evacuate to a pressure of at least 0.08Mpa and less than 0.1Mpa, and inject Carbon dioxide gas makes the pressure in the reactor reach 1.5-10.5MPa.
  • the fifth pending patent CN 108935876 A on freeze-dried strawberry infiltration chocolate Compared with the previous patents, this patent has no innovations, and even some basic errors.
  • claim 4 describes: "A certain amount of freeze-dried Strawberries are immersed in the slurry and placed in the infiltration equipment, and the vacuum is set to -0.08 ⁇ -0.12Mpa". Because the limit of relative vacuum is -0.1Mpa, -0.12Mpa does not exist. Of course, this patent also has some bright spots.
  • the disadvantage of single air shower is that it has poor penetrability and cannot cope with bulk aggregated materials.
  • the sixth pending patent CN109043621 A related to freeze-dried strawberry infiltrating chocolate.
  • This patent mainly relates to freeze-dried strawberry infiltrating chocolate equipment. It is similar to CN 107047902 A in principle and technology. It also uses centrifugal method to remove freeze-dried strawberry infiltrated chocolate. The chocolate liquid remains on the surface during the production process, so the same problem with CN109043621 A also exists in actual production.
  • the purpose of the present invention is to provide an impregnated food processing method and an impregnated food processed by the impregnated food processing method, so as to solve the above technical problems in the prior art.
  • the invention provides a method for processing impregnated food, including:
  • step S1 the freeze-dried fruits and vegetables are soaked in a sugar solution and vacuum dried to obtain sugared freeze-dried fruits and vegetables;
  • Step S2 immersing the sweetened freeze-dried fruits and vegetables in the osmotic chocolate slurry to obtain chocolate infiltrated fruit, wherein the osmotic chocolate has a fineness of 15nm or less and a viscosity of 100-1000 mPa ⁇ s at a temperature below 40°C chocolate;
  • Step S3 vacuum processing the chocolate-infused fruit to obtain an impregnated food.
  • the freeze-dried fruits and vegetables are freeze-dried strawberries.
  • the step S3 is specifically: maintaining the chocolate-infused fruit at an ambient temperature between 40-50°C and an absolute vacuum between 10 and 2000 Pa for 20-30 minutes, and then changing the absolute vacuum from Return to atmospheric pressure from 10 to 2000 Pa, and the recovery time is 1 to 5 minutes.
  • step S3 it further includes:
  • Step S4 removing the remaining chocolate slurry on the surface of the impregnated food.
  • a vibrating screen and hot air shower are used to remove the remaining chocolate slurry on the surface of the impregnated food.
  • step S4 it further includes:
  • Step S5 cooling the impregnated food to solidify the chocolate in the impregnated food.
  • step S2 when the sweetened freeze-dried fruits and vegetables are immersed in the chocolate slurry, there is relative movement between the sweetened freeze-dried fruits and vegetables and the chocolate slurry.
  • the method further includes:
  • Step S11 using a surface desugaring device to remove the lens sugar on the surface of the sweetened freeze-dried fruits and vegetables.
  • the step S11 is specifically: putting the sweetened freeze-dried fruits and vegetables into a trommel and rolling, and the sweetened freeze-dried fruits and vegetables rub against each other, so that the hard shell composed of sugar crystals on the surface of the sweetened freeze-dried fruits and vegetables gradually Fade away.
  • the sieve hole size of the trommel is 5-10 mm, and a powdered sugar collecting device is arranged under the trommel.
  • the moisture content of the sweetened freeze-dried fruits and vegetables is less than 5%.
  • freeze-dried fruits and vegetables are freeze-dried durian, freeze-dried pineapple, freeze-dried taro, freeze-dried sweet potato, freeze-dried purple sweet potato or freeze-dried potato.
  • freeze-dried fruits and vegetables are first soaked in sugar solution and then vacuum dried to obtain sweetened freeze-dried fruits and vegetables, and then the sweetened freeze-dried fruits and vegetables are impregnated in an osmotic chocolate slurry.
  • the combination of sugar solution and fruit fiber can greatly enhance the strength of freeze-dried fruits and vegetables, and can also block and close some of the gaps of freeze-dried fruits and vegetables.
  • the sweetened freeze-dried strawberry When the sweetened freeze-dried strawberry is immersed in the melted chocolate, the air in a part of the void is in a lower vacuum When the temperature is lower than the temperature, the liquid level can be quickly overflowed and replaced with the penetrating chocolate, and the air in a part of the gap will permanently exist to ensure the crispness of the product; when the penetrating chocolate is used under 40°C, the fineness is 15nm or less and the viscosity is 100 ⁇ 1000mPa ⁇ S chocolate, this penetrating chocolate helps to infiltrate the cocoa powder in the chocolate into the sweetened freeze-dried fruits and vegetables, so that the sweetened freeze-dried fruits and vegetables can be impregnated with dark chocolate to form an impregnated food impregnated with dark chocolate.
  • the present invention also provides an impregnated food that is processed by the above-mentioned impregnated food processing method. Since the above-mentioned impregnated food processing method has the above technical effects, the impregnated food processed by the impregnated food processing method should also have The corresponding technical effect.
  • Fig. 1 is a schematic flow chart of a method for processing impregnated food according to an embodiment of the present invention
  • Figure 2 is a schematic diagram of products of freeze-dried strawberries, sugar-infiltrated freeze-dried strawberries, infiltrated chocolate freeze-dried strawberries and the impregnated freeze-dried strawberries of the present application;
  • Figure 3 is a schematic diagram of a freeze-dried strawberry impregnated with penetrating dark chocolate in an experiment
  • Figure 4 is a schematic diagram of a product in an experiment with sugared freeze-dried strawberries impregnated with penetrating dark chocolate;
  • Figure 5 is a schematic diagram of the product of freeze-dried strawberries with high-concentration sugar solution and low-concentration sugar solution.
  • FIG. 1 is a schematic flowchart of a method for processing impregnated food according to an embodiment of the present invention.
  • freeze-dried strawberries as freeze-dried fruits and vegetables as an example to introduce the impregnated food processing method provided by the present invention.
  • the impregnated food processing method provided by the present invention includes the following steps.
  • step S1 the freeze-dried fruits and vegetables are soaked in a sugar solution and vacuum dried to obtain sugared freeze-dried fruits and vegetables.
  • Freeze-dried fruits and vegetables can be products processed by a traditional freeze-drying process. Taking freeze-dried strawberries as an example, mature strawberries can be freeze-dried to obtain freeze-dried strawberries with a moisture content of less than 5%.
  • the sugar in the sugar solution can be sucrose, and the content of sucrose in sugared freeze-dried strawberries is between 30% and 50%.
  • the sugar water infiltrated into freeze-dried strawberries generally has a higher concentration, which increases the weight of a freeze-dried strawberry by about 1.2 times.
  • the high-concentration sugar solution requires a higher temperature of about 80 degrees to dry, and migrates to the surface during the evaporation process, and solidifies on the surface to form a harder sugar shell with a hard taste and a darker color.
  • the concentration of sugar water was reduced, and it was found that only a lower evaporation temperature, about 60°C, was required.
  • the obtained sugared freeze-dried strawberries had a weight gain of about 0.8 times. The color was bright and the surface hard shell was not obvious. Remove.
  • FIG 5 is a schematic diagram of freeze-dried strawberries with high-concentration sugar and low-concentration sugar.
  • the figure includes freeze-dried strawberries E with high-concentration sugar and freeze-dried strawberries with low-concentration sugar.
  • F the sucrose content of freeze-dried strawberry E with high concentration of sugar solution is 50%, and the sucrose content of freeze-dried strawberry F with low concentration of sugar solution is 40%.
  • Step S2 immersing the sweetened freeze-dried fruits and vegetables in the osmotic chocolate slurry to obtain chocolate-infused fruits, wherein the chocolate is a chocolate with a fineness of 15 nm or less and a viscosity of 100-1000 mPa ⁇ s at a temperature below 40°C.
  • ordinary dark chocolate is a chocolate with a fineness of less than 35nm, a viscosity of 1000-3000 mPa ⁇ s and cocoa powder in a melted state of 40 degrees.
  • This kind of chocolate does not easily penetrate the cocoa powder into freeze-dried fruits and vegetables.
  • due to the relatively high viscosity of this kind of chocolate it is not easy to separate the excess chocolate on the surface of the sweetened freeze-dried fruits and vegetables from the surface of the sweetened freeze-dried fruits and vegetables, so that the final impregnated food chocolate has a large proportion and high fat content, which changes the original freeze-dried fruits and vegetables.
  • the chocolate adopts chocolate with a fineness of 15nm or less and a viscosity of 100-1000 mPa ⁇ s when the temperature is below 40°C.
  • This chocolate helps to permeate the cocoa powder in the chocolate into the sweetened freeze-dried fruits and vegetables, thereby realizing sweetened jelly Dried fruits and vegetables can be impregnated with dark chocolate to form an impregnated food impregnated with dark chocolate.
  • This kind of chocolate has low viscosity, which facilitates the separation of excess chocolate on the surface of sweetened freeze-dried fruits and vegetables from the surface of sweetened freeze-dried fruits and vegetables, thereby greatly reducing the proportion of the final impregnated food chocolate, low fat content, and largely preserved frozen The original flavor of dried fruits and vegetables.
  • the above-mentioned chocolate can be obtained by changing the formula and process of dark chocolate, such as moderately increasing the content of cocoa butter and increasing the time of fine grinding.
  • step S2 when the sweetened freeze-dried fruits and vegetables are immersed in the chocolate slurry, there is relative movement between the sweetened freeze-dried fruits and vegetables and the chocolate slurry.
  • the relative movement between the sweetened freeze-dried fruits and vegetables and the chocolate slurry can be caused by stirring or shaking the chocolate slurry, because experiments have found that if the two remain stationary, the penetration process is relatively slow, and even appears The state of chocolate clogging on the surface of sweetened freeze-dried fruits and vegetables; if the two maintain a certain relative movement, the penetration will become relatively smooth.
  • Step S3 vacuum processing the chocolate-infused fruit to obtain an impregnated food.
  • the chocolate soaked on the surface of the sweetened freeze-dried fruits and vegetables can be replaced into the voids in the sweetened freeze-dried fruits and vegetables.
  • freeze-dried fruits and vegetables are first soaked in sugar solution and then vacuum dried to obtain sugared freeze-dried fruits and vegetables, and then the sugared freeze-dried fruits and vegetables are impregnated in chocolate slurry.
  • the sugar solution Combining with fruit fiber can greatly enhance the strength of freeze-dried fruits and vegetables, and can also block and seal some of the gaps of freeze-dried fruits and vegetables.
  • a semi-compact structure is formed. The compact structure significantly improves the crispness and palatability of the product; there are still many closed cavities on the sugared freeze-dried fruits and vegetables.
  • the air in a part of the gaps can be used under a lower vacuum. Quickly overflow the liquid surface and replace the chocolate, and the air in a part of the gap will permanently exist to ensure the crispness of the product; the chocolate uses chocolate with a fineness below 15nm and a viscosity of 100-1000mPa ⁇ s when the temperature is below 40°C. It helps to permeate the cocoa powder in the chocolate into the sweetened freeze-dried fruits and vegetables, so that the sweetened freeze-dried fruits and vegetables can be impregnated with dark chocolate to form an impregnated food impregnated with dark chocolate.
  • the step S3 specifically includes maintaining the chocolate-infused fruit at an ambient temperature between 40-50°C and an absolute vacuum degree between 10-2000 Pa for 20-30 minutes, and then making the environment absolutely vacuum
  • the degree of recovery is from 10 to 2000 Pa to atmospheric pressure, and the recovery time is 1 to 5 minutes. This relatively longer time than other patents can make the chocolate slurry soften the crystalline sugar inside the sugared strawberry and help the completion of the penetration.
  • step S3 after the step S3, it further includes:
  • Step S4 removing the remaining chocolate slurry on the surface of the impregnated food. Removing the remaining chocolate slurry on the surface of the impregnated food can greatly reduce the proportion of chocolate and reduce the fat content of the impregnated food.
  • a centrifuge can be used to remove the remaining chocolate slurry on the surface of the impregnated food.
  • the impregnated food is placed in a centrifuge, and the centrifugal force generated in the passed centrifuge removes the remaining chocolate slurry on the surface of the impregnated food.
  • This solution does not damage the appearance and shape of the impregnated food.
  • the chocolate slurry is removed to ensure the complete appearance of the impregnated food.
  • the sugar in the sugared freeze-dried strawberry is combined with the strawberry fiber during drying, which greatly enhances the strength of the sugared freeze-dried strawberry.
  • the residual chocolate on the surface is removed in the centrifuge. High centrifugal force without deformation.
  • thousands of strawberries gather together. Strawberries far from the center of the centrifuge are defatted earlier, while those near the center of the centrifuge are slow.
  • the sugared strawberries that have been impregnated with chocolate are placed on the shaker, and the sweetened freeze-dried strawberries that have been impregnated with chocolate are dispersed under the action of vibration.
  • the shower device can quickly separate the remaining chocolate on the surface of the sugared freeze-dried strawberry and enter the chocolate collection device under the vibrating screen.
  • step S4 it further includes:
  • Step S5 cooling the impregnated food to solidify the chocolate in the impregnated food.
  • the chocolate of the impregnated food is solidified, and the impregnated food is shaped.
  • step S1 and before step S2 the method further includes:
  • Step S11 using a surface desugaring device to remove the lens sugar on the surface of the sweetened freeze-dried fruits and vegetables. After the freeze-dried fruits and vegetables are soaked in the sugar solution, a certain thickness of crystalline sugar will be formed on the surface of the formed sugared freeze-dried fruits and vegetables. If the crystalline sugar is not removed, the chocolate slurry will not easily enter the sugared freeze-dried fruits and vegetables.
  • the step S11 specifically includes putting the sweetened freeze-dried fruits and vegetables into a trommel and rolling, and the sweetened freeze-dried fruits and vegetables rub against each other so that the surface of the sweetened freeze-dried fruits and vegetables is composed of sugar crystals.
  • the hard shell gradually faded. In this way, the appearance and shape of the sweetened freeze-dried fruits and vegetables are not easily damaged, and the crystalline sugar on the surface of the sweetened freeze-dried fruits and vegetables is removed with a small force.
  • the mesh size of the trommel is 5-10 mm.
  • the trommel with this mesh size can ensure that the sugared freeze-dried fruits and vegetables are not sieved, and the removed lens sugar is Sift out.
  • a powdered sugar collecting device is provided under the trommel, and the powdered sugar collecting device can collect the sieved crystal sugar, which can be used for secondary use and avoid material waste.
  • freeze-dried strawberries as an example to introduce the impregnated food processing method provided in this application.
  • This application is not limited to the impregnation processing of freeze-dried strawberries.
  • This application can also perform freeze-dried durian, freeze-dried pineapple, and freeze-dried Freeze-dried fruits and vegetables such as taro, freeze-dried sweet potatoes, freeze-dried purple potatoes, freeze-dried potatoes, etc. are processed by impregnation.
  • the present invention also provides an impregnated food that is processed by the above-mentioned impregnated food processing method. Since the above-mentioned impregnated food processing method has the above technical effects, the impregnated food processed by the impregnated food processing method should also have The corresponding technical effects will not be described in detail here.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)

Abstract

一种含浸食品加工方法，包括：步骤S1，将冻干果蔬在糖液中浸润后进行真空干燥得到加糖冻干果蔬；步骤S2，将加糖冻干果蔬含浸在渗透型巧克力浆液中，得到巧克力浸润水果，其中，渗透型巧克力为在40℃以下时细度为15nm以下、粘度为100～1000mPa·s的巧克力；步骤S3，对巧克力浸润水果进行真空处理，得到含浸食品。该含浸食品加工方法可以显著提高产品的松脆可口性，可以实现加糖冻干果蔬含浸黑巧克力，形成含浸黑巧克力的含浸食品。还披露了一种含浸食品。

Description

一种含浸食品加工方法及含浸食品 技术领域
本发明涉及冻干食品加工技术领域，尤其涉及一种含浸食品加工方法及一种采用上述含浸食品加工方法加工而成的含浸食品。
背景技术
冻干果蔬是将新鲜水果快速冻结，真空冰状脱水，保存了水果原有的色、香、味、营养成分和原有水果的外观，并具有良好的复水性，而且不含任何添加剂，是理想的天然卫生食品。
以冻干草莓为例，在选材时，业内一般会选用成熟度不高的草莓原料，以保证其具有一定的硬度、韧性来应对后续加工中存在的物理挤压、磕碰、切割等情况，这样的原料虽易于加工，但也会存在酸度过大、木质纤维过多的缺点。
出于改善口味和风味的需要，现有技术中有对冻干草莓进行渗糖或者渗透巧克力的工艺。
其中，渗糖冻干草莓产品由于单一渗糖的原因，其含糖量较高，营养成分表中碳水化合物含量为90％左右，其中蔗糖含量为50％左右，而蛋白质和脂肪的含量基本为零，而且为了弥补二次干燥的成本，渗入的糖水一般浓度较高，使得一颗冻干草莓的重量增加1.2倍左右；同时糖液在蒸发过程中向表面迁移，在表面凝固形成一个较硬的糖壳、偏干偏硬，颜色偏黑。
现有技术中的冻干草莓含浸巧克力产品，由于冻干草莓具有疏松的海绵结构，所以一颗冻干草莓能渗入大量的巧克力，重量从1克左右增加到了8克左右，这样的比例，使得产品脂肪含量大于36％，不利于健康；过多的巧克力造成草莓的风味基本被掩盖，口感也变得油腻不再爽脆；巧克力有较强的粘合力，在规模化生产中产品表面具有分离不净的巧克力影响美观。
而且现有产品中只有冻干草莓含浸普通白巧克力，没有冻干草莓含浸普通黑巧克力，因为普通黑巧克力中的可可粉难以渗透到冻干草莓中以及后续的表面分离非常困难。
可见，现有技术中冻干草莓含浸巧克力产品以及工艺存在以下不足：巧克力所占的比重太大，脂肪含量高；产品空隙率较低，过于致密，不松脆；去除 冻干草莓含浸巧克力生产过程中表面残留的巧克力液体比较困难；市面上没有相关冻干草莓含浸黑巧克力的产品。
现有涉及冻干草莓含浸巧克力的专利大致如下，在此逐一分析一下。
第一件涉及冻干草莓含浸普通巧克力的已授权专利为CN 102378589 A，申请人为株式会社明治，这个专利涵盖面非常的广，含浸食品中的固体涵盖了烘烤点心、膨化食品或冻干食品，但是专利中有一些瑕疵和矛盾。
第一，其权利要求书1中的内容“一种35℃下的粘度为10000～100000mPa·s的液状食品含浸于固态可食物中而成的含浸食品。”可能不太准确。因为可可脂有α，γ，β’，和β结晶，熔点分别为17，23，26，和35～37℃。制作巧克力时为了便于保存通常只会刻意使用调温机得到熔点最高的β结晶，因此在35度下，巧克力还没有完全融化，不能称之为液体。
第二，常规融化状的巧克力的粘度为1000～3000mPa·s，至于粘度为10000～100000mPa·s的液状食品不仅少见于巧克力产品，也很少有这样粘稠的液体食品。尽管如此，但是该专利总体写的非常好，也非常专业，我们认为也许是作者的笔误，也许作者希望表达的合理的数字应该是1000～10000mPa·s。鉴于这个原因，本专利申请书如果利用这一笔误去扩大自己的权利显然有失公平，所以本专利申请书使用的巧克力粘度依然依据自己的实验数据定为在40度下融化状态下粘度为100～1000mPa·s之间。
第三，权利要求5“未渗透液状食品的部分的面积在切断平面全部面积中所占的比例为8％以下”的描述与权力11中“含浸了液状食品的固态可食物的空隙率为10～20％”的描述相互矛盾，因为这两个数据有相似的物理意义，其结果比值应该基本一致。
第四，权利要求10中描述：“一种液状食品含浸于固态可食物中而成的含浸食品，其如下制作：在使固态可食物接触35℃下的粘度为10000～100000mPa·s的液状食品的状态下加压，使液状食品含浸至固态可食物的内部，然后使压力恢复至大气压，从而将固态可食物的内部含浸的部分液状食品挤出，在固态可食物的内部制作空隙。”但是这样情况出现只有一种可能性，就是这个含浸巧克力的固态可食物具有弹性，在压力作用下体积减小，挤出部分含浸的巧克力，回复常压后体积能复原且不重复吸收挤出的巧克力。也许有这 样的固态可食物，但是冻干水果，尤其是冻干草莓完全没有这样的特性。恰好CN 102378589 A也有关于冻干草莓含浸巧克力的实施例，在实施例中巧克力坯料在全体所占的重量比例分别为87％和90％，这个比例与CN 102378589 A权利2的描述“固态可食物中含浸的液状食品的重量在含浸食品全体的重量中所占的比例为40～80％。”不一致，因此我们认为冻干草莓含浸巧克力产品并不在专利CN 102378589 A的权利保护内。
第五，权利要求书描述中没有关于去除冻干草莓含浸巧克力生产过程中表面残留的巧克力液体的方法，而且在实例中又有手工去除表面残留的巧克力液体的描述，所以该工艺下的生产过程不适合工业规模化。
第二件有关冻干草莓渗透巧克力的待授权专利CN 107047902 A，该专利中主要涉及冻干草莓渗透巧克力设备，该专利首次提出利用离心法去除冻干草莓含浸巧克力生产过程中表面残留的巧克力液体，但是实际生产中，冻干草莓绵软的组织结构吸收巧克力后并不能承受相应的离心力。
第三件有关冻干草莓渗透巧克力的待授权专利CN157125405 A，该专利对比此前专利主要区别是是其冻干草莓的前处理中通过反复冷冻和解冻来得到一种破壁的冻干草莓。对此我们有不同的看法，第一，细胞破壁的方法的确有低温破壁，但是科学文献中的低温都远低于本文所述的零下28度，该专利对零下28度破壁温度也没有提供相关依据；第二，草莓反复冷冻后再自然解冻后，其结构开始萎缩塌陷、颜色暗淡、汁液流失，无法确保冻干草莓成品的品质，这一点已经是冻干草莓行业的常识。
第四件有关冻干草莓渗透巧克力的待授权专利CN 108782912 A，该专利对比此前专利主要区别有两点，其一是提出一种二氧化碳膨化脱水草莓。其描述为：“二氧化碳常温膨化脱水具体步骤为：将去除果柄和萼、洗净后的草莓脱去自由水，放入反应釜中，抽真空至压力至少0.08Mpa、且小于0.1Mpa，注入二氧化碳气体，使反应釜内压力达到1.5～10.5MPa，保持30～60min后，在30～240s内降压至常压，使草莓膨化脱水。”但是该段文字基本引用了已有专利CN100367862C的原文；其二是提出了使用细度为25nm以下的巧克力，但是这一范围值还不够准确，也没有考虑到粘度这一更重要的特性。
第五件有关冻干草莓渗透巧克力的待授权专利CN 108935876 A，该专利对 比此前专利没有什么创新，甚至还有一些基本的错误，比如权利要求4描述为：“按需取一定量的冻干草莓，用浆料浸没后置于渗透设备中，设置真空度为-0.08～-0.12Mpa”。因为相对真空度的极限就是-0.1Mpa，所以-0.12Mpa并不存在。当然该专利也有一些亮点，首次提出了使用风淋来去除冻干草莓含浸巧克力生产过程中表面残留的巧克力液体，但是单一风淋的缺点就是穿透性较差，无法应对批量聚集的物料。
第六件有关冻干草莓渗透巧克力的待授权专利CN109043621 A，该专利中主要涉及冻干草莓渗透巧克力设备，从原理上和工艺上与CN 107047902 A相似，也是利用离心法去除冻干草莓含浸巧克力生产过程中表面残留的巧克力液体，因此实际生产中也存在CN109043621 A同样的问题。
发明内容
本发明的目的是提供一种含浸食品加工方法及采用该含浸食品加工方法加工而成的含浸食品，以解决现有技术中存在的上述技术问题。
本发明提供了一种含浸食品加工方法，包括：
步骤S1，将冻干果蔬在糖液中浸润后进行真空干燥得到加糖冻干果蔬；
步骤S2，将所述加糖冻干果蔬含浸在渗透型巧克力浆液中，得到巧克力浸润水果，其中，所述渗透型巧克力为在40℃以下时细度为15nm以下、粘度为100～1000mPa·s的巧克力；
步骤S3，对所述巧克力浸润水果进行真空处理，得到含浸食品。
优选的，所述冻干果蔬为冻干草莓。
优选的，所述步骤S3具体为，将所述巧克力浸润水果维持环境温度在40～50℃之间、环境绝对真空度在10～2000帕之间20～30分钟，再使环境绝对真空度由10～2000帕恢复至大气压，恢复时间为1～5分钟。
优选的，所述步骤S3之后，还包括：
步骤S4，脱去所述含浸食品表面残余的巧克力浆液。
优选的，采用振动筛配合热风风淋脱去所述含浸食品表面残余的巧克力浆液。
优选的，所述步骤S4之后，还包括：
步骤S5，将所述含浸食品进行冷却，以使得所述含浸食品中的巧克力凝固。
优选的，所述步骤S2中，所述加糖冻干果蔬含浸在巧克力浆液中时，所述加糖冻干果蔬与所述巧克力浆液之间具有相对运动。
优选的，所述步骤S1之后、步骤S2之前还包括：
步骤S11，利用表面脱糖设备去除所述加糖冻干果蔬表面的晶状体糖分。
优选的，所述步骤S11具体为，将所述加糖冻干果蔬放入滚筒筛中滚动，所述加糖冻干果蔬相互摩擦，以使得所述加糖冻干果蔬的表面糖晶组成的硬壳逐渐褪去。
优选的，所述滚筒筛的筛孔尺寸为5～10毫米，所述滚筒筛的下方设有糖粉收集装置。
优选的，所述加糖冻干果蔬的水分含量小于5％。
优选的，所述冻干果蔬为冻干榴莲、冻干菠萝、冻干芋头、冻干红薯、冻干紫薯或冻干马铃薯。
本发明提供的含浸食品加工方法，先将冻干果蔬在糖液中浸润后真空干燥得到加糖冻干果蔬，再将该加糖冻干果蔬在渗透型巧克力浆液中含浸，冻干果蔬在干燥时，糖液与水果纤维结合，可以大大加强冻干果蔬的强度，还可以使得冻干果蔬的部分空隙出现了堵塞、封闭，在加糖冻干果蔬含浸渗透型巧克力浆液后形成一种半紧致的结构，这种半紧致的结构显著提高了产品的松脆可口性；在加糖冻干果蔬上依然存在许多封闭空洞，加糖冻干草莓浸入融化的巧克力时，一部分空隙内的空气在较低的真空度下就可以很快溢出液面与渗透型巧克力置换，一部分空隙内的空气将永久存在，以确保产品的松脆；渗透型巧克力采用40℃以下时细度为15nm以下、粘度为100～1000mPa·s的巧克力，这种渗透型巧克力有助于将巧克力中的可可粉渗透到加糖冻干果蔬中，从而实现加糖冻干果蔬可以含浸黑巧克力，形成含浸黑巧克力的含浸食品。
本发明还提供了一种含浸食品，该含浸食品通过上述的含浸食品加工方法加工而成，由于上述含浸食品加工方法具备上述技术效果，由该含浸食品加工方法加工而成的含浸食品也应具备相应的技术效果。
附图说明
图1为本发明一种实施例提供的含浸食品加工方法的流程示意图；
图2为一种实验中冻干草莓、渗糖冻干草莓、渗透巧克力冻干草莓及本申请 的含浸冻干草莓的产品示意图；
图3为一种实验中冻干草莓含浸渗透型黑巧克力的产品示意图；
图4为一种实验中加糖冻干草莓含浸渗透型黑巧克力的产品示意图；
图5为渗入高浓度糖液和渗入低浓度糖液的冻干草莓的产品示意图。
具体实施方式
请参看图1，图1为本发明一种实施例提供的含浸食品加工方法的流程示意图。
以下实施例以冻干草莓作为冻干果蔬为例，对本发明提供的含浸食品加工方法进行介绍。
如图1所示，本发明提供的含浸食品加工方法，包括以下步骤。
步骤S1，将冻干果蔬在糖液中浸润后进行真空干燥得到加糖冻干果蔬。冻干果蔬可以为采用传统的冻干工艺加工而成的产品，以冻干草莓为例，可以采用成熟的草莓进行冻干处理，得到水分在5％以下的冻干草莓。糖液中的糖可以采用蔗糖，蔗糖在加糖冻干草莓的含量在30％～50％之间。
加糖冻干草莓为了弥补二次干燥的成本，渗入的糖水一般浓度较高，使得一颗冻干草莓的重量增加1.2倍左右。同时高浓度的糖液需要较高的温度约80度来干燥，且在蒸发过程中向表面迁移，在表面凝固形成一个较硬的糖壳、口感偏硬，颜色偏黑。实验中，降低糖水的浓度，发现只需要较低的蒸发温度，约60度这样，获得的加糖冻干草莓与冻干草莓相比增重0.8倍左右，颜色鲜艳、表面硬壳不明显，容易去除。尽管使用低浓度糖液所得的加糖冻干草莓比高浓度糖液所得的加糖冻干草莓重量轻，但是其后期含浸巧克力更加容易，效率更高，颜色更好，所以总体来说，性价比更有优势。请参考图5，图5为渗入高浓度糖液和渗入低浓度糖液的冻干草莓的产品示意图，图中包括渗入高浓度糖液的冻干草莓E以及渗入低浓度糖液的冻干草莓F，高浓度糖液的冻干草莓E的蔗糖含量是50％，低浓度糖液的冻干草莓F的蔗糖含量是40％。
步骤S2，将所述加糖冻干果蔬含浸在渗透型巧克力浆液中，得到巧克力浸润水果，其中，所述巧克力为在40℃以下时细度为15nm以下、粘度为100～1000mPa·s的巧克力。
现有技术中，普通的黑巧克力为40度融化状态下，细度为35nm以下，粘度 为1000～3000mPa·s且含可可粉的巧克力，这种巧克力不易将可可粉渗透到冻干果蔬中，而且这种巧克力由于粘度比较大，不易将位于加糖冻干果蔬表面多余的巧克力从加糖冻干果蔬的表面分离，从而使得最终的含浸食品巧克力比重太大，脂肪含量高，改变了冻干果蔬原有的风味。
本申请中，巧克力采用40℃以下时细度为15nm以下、粘度为100～1000mPa·s的巧克力，这种巧克力有助于将巧克力中的可可粉渗透到加糖冻干果蔬中，从而实现加糖冻干果蔬可以含浸黑巧克力，形成含浸黑巧克力的含浸食品。这种巧克力粘度较低，便于将位于加糖冻干果蔬表面多余的巧克力从加糖冻干果蔬的表面分离，从而大大降低了最终的含浸食品巧克力的比重，脂肪含量低，很大程度上保留了冻干果蔬原有的风味。
上述巧克力可以通过改变黑巧克力的配方及工艺获得，比如适度增加可可脂的含量，增加精磨时间等方式获取。
优选的方案中，所述步骤S2中，所述加糖冻干果蔬含浸在巧克力浆液中时，所述加糖冻干果蔬与所述巧克力浆液之间具有相对运动。可以通过搅拌或者晃动巧克力浆液等方式，使得所述加糖冻干果蔬与所述巧克力浆液之间产生相对运动，因为经过实验发现，如果两者保持静止的状态，那么渗透的过程比较缓慢，甚至出现巧克力在加糖冻干果蔬表面堵塞的状态；如果两者保持一定的相对运动，那么这种渗透就会变得相对顺畅。
步骤S3，对所述巧克力浸润水果进行真空处理，得到含浸食品。通过真空处理，可以将浸润在加糖冻干果蔬表面的巧克力置换到加糖冻干果蔬中的空隙内。
本发明提供的含浸食品加工方法，先将冻干果蔬在糖液中浸润后真空干燥得到加糖冻干果蔬，再将该加糖冻干果蔬在巧克力浆液中含浸，冻干果蔬在干燥时，糖液与水果纤维结合，可以大大加强冻干果蔬的强度，还可以使得冻干果蔬的部分空隙出现了堵塞、封闭，在加糖冻干果蔬含浸巧克力浆液后形成一种半紧致的结构，这种半紧致的结构显著提高了产品的松脆可口性；在加糖冻干果蔬上依然存在许多封闭空洞，加糖冻干草莓浸入融化的巧克力时，一部分空隙内的空气在较低的真空度下就可以很快溢出液面与巧克力置换，一部分空隙内的空气将永久存在，以确保产品的松脆；巧克力采用40℃以下时细度为15nm 以下、粘度为100-1000mPa·s的巧克力，这种巧克力有助于将巧克力中的可可粉渗透到加糖冻干果蔬中，从而实现加糖冻干果蔬可以含浸黑巧克力，形成含浸黑巧克力的含浸食品。
优选的方案中，所述步骤S3具体为，将所述巧克力浸润水果维持环境温度在40-50℃之间、环境绝对真空度在10-2000帕之间20～30分钟，再使环境绝对真空度由10～2000帕恢复至大气压，恢复时间为1～5分钟，这个相对其他专利较长的时间可以使得巧克力浆液软化加糖草莓内部的结晶状糖分，有助于渗透的完成。
优选的方案中，所述步骤S3之后，还包括：
步骤S4，脱去所述含浸食品表面残余的巧克力浆液。脱去含浸食品表面残余的巧克力浆液，可以大大降低巧克力所占的比重，降低含浸食品的脂肪含量。
进一步的方案中，可以采用离心机脱去所述含浸食品表面残余的巧克力浆液。将含浸食品放置在离心机内，通过的离心机内产生的离心力将含浸食品表面残余的巧克力浆液去除掉，这种方案在不破坏含浸食品外观形状的情况下，将所述含浸食品表面残余的巧克力浆液去除掉，保证了含浸食品的外观完整。
优选的方案中，加糖冻干草莓中的糖在干燥时与草莓纤维结合，大大增强了加糖冻干草莓的强度，巧克力渗透加糖冻干草莓后在离心机中脱去表面残余巧克力时，可以承受较高的离心力而不产生变形。但是规模化生产中，是成千上万颗草莓聚集一起，远离离心机中心的草莓较早的完成脱脂，靠近离心机中心位置的草莓则很慢。实验中我们发现，将已经含浸巧克力的加糖草莓至于振动筛上，已经含浸巧克力的加糖冻干草莓便在振动作用下分散开来，由于渗透型巧克力粘度很低，如果振动筛的上方配合热风风淋装置，则能快速将加糖冻干草莓表面残留的巧克力快速分离，进入振动筛下方的巧克力收集装置。
采用离心机和采用振动筛配合热风风淋装置脱去所述含浸食品表面残余的巧克力浆液，均应在本发明的保护范围内。
进一步的方案中，所述步骤S4之后，还包括：
步骤S5，将所述含浸食品进行冷却，以使得所述含浸食品中的巧克力凝固。将含浸食品的巧克力凝固，对含浸食品进行了定型。
优选的方案中，所述步骤S1之后、步骤S2之前还包括：
步骤S11，利用表面脱糖设备去除所述加糖冻干果蔬表面的晶状体糖分。冻干果蔬在糖液中浸润后，在形成的加糖冻干果蔬表面会形成一定厚度的晶体状糖分，如果不把晶体状糖分去除，巧克力浆液将不容易进入加糖冻干果蔬内。
更优的方案中，所述步骤S11具体为，将所述加糖冻干果蔬放入滚筒筛中滚动，所述加糖冻干果蔬相互摩擦，以使得所述加糖冻干果蔬的表面糖晶组成的硬壳逐渐褪去。这种方式，不容易破坏加糖冻干果蔬的外观形状，以较小的作用力便将加糖冻干果蔬表面的晶体状糖分去除掉。
优选的方案中，所述滚筒筛的筛孔尺寸为5～10毫米，采用这种筛孔尺寸的滚筒筛，可以在保证加糖冻干果蔬不被筛掉的同时，被去除掉的晶状体糖分被筛出。
优选的方案中，所述滚筒筛的下方设有糖粉收集装置，糖粉收集装置可以收集被筛出的晶体状糖分，可以进行二次利用，避免材料的浪费。
我们以草莓通货外径25毫米产品为实验对象，对冻干草莓、渗糖冻干草莓、渗透巧克力冻干草莓、本申请的含浸冻干草莓进行了比对。如图2所示，其中，图2中，A、B、C、D分别为冻干草莓、渗糖冻干草莓、渗透巧克力冻干草莓、本申请的含浸冻干草莓。
比对结果如下：
Figure PCTCN2019078676-appb-000001
可见，本申请与现有的冻干草莓、渗糖冻干草莓、渗透巧克力冻干草莓相比，具有诸多优势，应该具有一定的创新和市场前景。
上述实施例以冻干草莓为例对本申请提供的含浸食品加工方法进行了介绍，本申请并不局限于对冻干草莓进行含浸加工，本申请还可以对冻干榴莲、冻干菠萝、冻干芋头、冻干红薯、冻干紫薯、冻干马铃薯等冻干果蔬进行含浸加工。
本发明还提供了一种含浸食品，该含浸食品通过上述的含浸食品加工方法加工而成，由于上述含浸食品加工方法具备上述技术效果，由该含浸食品加工方法加工而成的含浸食品也应具备相应的技术效果，在此不再详细介绍。
虽然本发明主要描述了以上实施例，但是只是作为实例来加以描述，而本发明并不限于此。本领域普通技术人员能做出多种变型和应用而不脱离实施例的实质特性。例如，对实施例详示的每个部件都可以修改和运行，与所述变型和应用相关的差异可认为包括在所附权利要求所限定的本发明的保护范围内。
本说明书中所涉及的实施例，其含义是结合该实施例描述的特地特征、结构或特性包括在本发明的至少一个实施例中。说明书中出现于各处的这些术语不一定都涉及同一实施例。此外，当结合任一实施例描述特定特征、结构或特性时，都认为其落入本领域普通技术人员结合其他实施例就可以实现的这些特定特征、结构或特性的范围内。

Claims (12)

  1. 一种含浸食品加工方法，其特征在于，包括：
    步骤S1，将冻干果蔬在糖液中浸润后进行真空干燥得到加糖冻干果蔬；
    步骤S2，将所述加糖冻干果蔬含浸在渗透型巧克力浆液中，得到巧克力浸润水果，其中，所述渗透型巧克力为在40℃以下时细度为15nm以下、粘度为100～1000mPa·s的巧克力；
    步骤S3，对所述巧克力浸润水果进行真空处理，得到含浸食品。
  2. 根据权利要求1所述的含浸食品加工方法，其特征在于，所述冻干果蔬为冻干草莓。
  3. 根据权利要求2所述的含浸食品加工方法，其特征在于，所述步骤S3具体为，将所述巧克力浸润水果维持环境温度在40～50℃之间、环境绝对真空度在10～2000帕之间20～30分钟，再使环境绝对真空度由10～2000帕恢复至大气压，恢复时间为1～5分钟。
  4. 根据权利要求1-3任一项所述的含浸食品加工方法，其特征在于，所述步骤S3之后，还包括：
    步骤S4，脱去所述含浸食品表面残余的巧克力浆液。
  5. 根据权利要求4所述的含浸食品加工方法，其特征在于，采用振动筛配合热风风淋脱去所述含浸食品表面残余的巧克力浆液。
  6. 根据权利要求4所述的含浸食品加工方法，其特征在于，所述步骤S4之后，还包括：
    步骤S5，将所述含浸食品进行冷却，以使得所述含浸食品中的巧克力凝固。
  7. 根据权利要求1所述的含浸食品加工方法，其特征在于，所述步骤S2中，所述加糖冻干果蔬含浸在巧克力浆液中时，所述加糖冻干果蔬与所述巧克力浆液之间具有相对运动。
  8. 根据权利要求1所述的含浸食品加工方法，其特征在于，所述步骤S1之后、步骤S2之前还包括：
    步骤S11，利用表面脱糖设备去除所述加糖冻干果蔬表面的晶状体糖分。
  9. 根据权利要求8所述的含浸食品加工方法，其特征在于，所述步骤S11具体为，将所述加糖冻干果蔬放入滚筒筛中滚动，所述加糖冻干果蔬相互摩擦，以使得所述加糖冻干果蔬的表面糖晶组成的硬壳逐渐褪去。
  10. 根据权利要求9所述的含浸食品加工方法，其特征在于，所述滚筒筛的筛孔尺寸为5～10毫米，所述滚筒筛的下方设有糖粉收集装置。
  11. 根据权利要求1所述的含浸食品加工方法，其特征在于，所述加糖冻干果蔬的水分含量小于5％。
  12. 一种含浸食品，其特征在于，所述含浸食品通过权利要求1～11任一项所述的含浸食品加工方法加工而成。
PCT/CN2019/078676 2019-03-19 2019-03-19 一种含浸食品加工方法及含浸食品 WO2020186449A1 (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/CN2019/078676 WO2020186449A1 (zh) 2019-03-19 2019-03-19 一种含浸食品加工方法及含浸食品

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/CN2019/078676 WO2020186449A1 (zh) 2019-03-19 2019-03-19 一种含浸食品加工方法及含浸食品

Publications (1)

Publication Number Publication Date
WO2020186449A1 true WO2020186449A1 (zh) 2020-09-24

Family

ID=72519479

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2019/078676 WO2020186449A1 (zh) 2019-03-19 2019-03-19 一种含浸食品加工方法及含浸食品

Country Status (1)

Country Link
WO (1) WO2020186449A1 (zh)

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1376412A (zh) * 2002-04-04 2002-10-30 北京美味珍食品有限责任公司 多种口味的冻干保鲜水果及其制备方法
CN1413474A (zh) * 2002-05-26 2003-04-30 莱阳市远洋食品有限公司 巧克力包层冻干水果及其制作方法
CN101731317A (zh) * 2010-02-09 2010-06-16 于勤会 一种草莓加糖冻干加工方法
CN102378579A (zh) * 2009-03-31 2012-03-14 株式会社明治 含浸食品
US20120237661A1 (en) * 2009-10-21 2012-09-20 Meiji Co., Ltd. Impregnated food
CN105010689A (zh) * 2015-07-27 2015-11-04 丹东君澳食品有限公司 一种草莓夹心巧克力的制备方法
CN108782912A (zh) * 2018-06-27 2018-11-13 江苏派乐滋食品有限公司 一种草莓味巧克力制品及其制备方法
CN108935876A (zh) * 2018-07-25 2018-12-07 四川茂华食品有限公司 一种渗透冻干草莓巧克力及其制备方法
CN109090317A (zh) * 2018-07-04 2018-12-28 江苏派乐滋食品有限公司 一种渗入型冻干草莓加工方法及渗入型冻干草莓

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1376412A (zh) * 2002-04-04 2002-10-30 北京美味珍食品有限责任公司 多种口味的冻干保鲜水果及其制备方法
CN1413474A (zh) * 2002-05-26 2003-04-30 莱阳市远洋食品有限公司 巧克力包层冻干水果及其制作方法
CN102378579A (zh) * 2009-03-31 2012-03-14 株式会社明治 含浸食品
US20120237661A1 (en) * 2009-10-21 2012-09-20 Meiji Co., Ltd. Impregnated food
CN101731317A (zh) * 2010-02-09 2010-06-16 于勤会 一种草莓加糖冻干加工方法
CN105010689A (zh) * 2015-07-27 2015-11-04 丹东君澳食品有限公司 一种草莓夹心巧克力的制备方法
CN108782912A (zh) * 2018-06-27 2018-11-13 江苏派乐滋食品有限公司 一种草莓味巧克力制品及其制备方法
CN109090317A (zh) * 2018-07-04 2018-12-28 江苏派乐滋食品有限公司 一种渗入型冻干草莓加工方法及渗入型冻干草莓
CN108935876A (zh) * 2018-07-25 2018-12-07 四川茂华食品有限公司 一种渗透冻干草莓巧克力及其制备方法

Similar Documents

Publication Publication Date Title
US3385715A (en) Process for producing compressed, dehydrated cellular foods
US5264238A (en) Method for manufacturing snack foods
CN107156584A (zh) 一种不老莓果汁粉的制备方法
WO2013099933A1 (ja) 植物粉末含有ホワイトチョコレート含浸食品およびその製造方法
JP3766661B2 (ja) チョコレート含有食品の製造方法
CN109730275A (zh) 一种低游离淀粉率的马铃薯生全粉的制备方法
CN108419883B (zh) 一种多味果糕及其制备方法
FR2521833A1 (fr) Procede de deshydratation de legumes
JP2004236612A (ja) 果実加工品の製造方法、果実加工品及び糖果
HUE034078T2 (en) Process for the production of deep frozen vegetable pieces
WO2020186449A1 (zh) 一种含浸食品加工方法及含浸食品
RU2421003C2 (ru) Подготовленные к хранению ломтики овощей и фруктов и способы их обработки
CN109042883B (zh) 一种果蔬酸奶棒加工方法及果蔬酸奶棒
KR20160052836A (ko) 과일 및 채소즙을 이용한 뻥튀기쌀의 제조방법
CN109757591A (zh) 一种含浸食品加工方法及含浸食品
JPH08210A (ja) 多孔質乾燥食品の製造方法
JP2006101763A (ja) 乾燥柑橘系果実スライスの製造方法
JPWO2016076431A1 (ja) 糖漬け植物性食品、それに用いる浸漬液及び該食品の製造方法
DE2712560C3 (de) Verwendung von gefriergetrockneten Apfelscheiben
JP2004121136A (ja) 乾燥果実およびその製造方法
CN106616757A (zh) 一种花生酱及其制备方法
US1210542A (en) Process of forming cakes from coffee.
JP7065640B2 (ja) 凍結乾燥青果の製造方法
CN107087774A (zh) 脱水猕猴桃的加工方法
KR102274917B1 (ko) 일반 무화과, 미숙과 그리고 저가 무화과를 이용한 품질향상 건조 무화과 및 분말 제조방법

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 19920295

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 19920295

Country of ref document: EP

Kind code of ref document: A1