CN100409761C - Nutrient fruit slices and production thereof - Google Patents
Nutrient fruit slices and production thereof Download PDFInfo
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- CN100409761C CN100409761C CNB2006100656707A CN200610065670A CN100409761C CN 100409761 C CN100409761 C CN 100409761C CN B2006100656707 A CNB2006100656707 A CN B2006100656707A CN 200610065670 A CN200610065670 A CN 200610065670A CN 100409761 C CN100409761 C CN 100409761C
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Abstract
The present invention provides a method for making nutrient fruit slices and nutrient fruit slices made by the method. The method of the present invention comprises: fruit is selected, sterilized, processed in a core removing mode, peeled, processed in a color protecting mode, sliced, processed in a color protecting mode, blanched with hot water, immersed in a microelement nutrition mode, placed on plates, frozen at low temperature and dried in a vacuum; the fruit slices bonded together are separated; the fruit slices are dried for the second time, released from the warehouse, sorted and packaged. All nutrient components in the fruit is kept in the nutrient fruit slices of the present invention, and trace elements desired by human bodies are added; the shapes of the fruit slices remain unchanged, and the color of the fruit also remains unchanged; the nutrient fruit slices are crisp and tasty; the nutrient fruit slices do not easily softened or become sticky; the nutrient fruit slice have the advantages of convenient eating, light weight, convenient carrying, convenient storage and convenient transportation; when the nutrient fruit slices are stored at normal temperature, the shelf life is more than 7 years. By using the method of the present invention, people can conveniently eat required fruit at any time without the limitations of the use quantity, the region and the time; meanwhile, the nutrient fruit slices supplement trace elements desired by human bodies; thus, the nutrient fruit slices are especially suitable to eat for travels and field work.
Description
Technical field
The present invention relates to the processing method of fruit, relate in particular to a kind of processing method of nutritive water chankings, also relate to nutritive water chankings with this method preparation.
Background technology
Fruit contains a large amount of vitamins and other nutritious components, is the indispensable food of daily life, as containing nutritional labelings such as a large amount of vitamin As, B, C, D, E in the apple, and extremely popular favor.Fresh fruit numerous in variety is all arranged all over the world, but because fruit is difficult for preserving, stores, transports inconvenient problem; Because it is need remove the peel stoning when edible, cumbersome in addition, and once will eat one at least, otherwise the rotten problem such as waste that causes of remaining meeting; Make people have the restriction that the fruit that needs is subjected to region, time, therefore can not have the fruit that needs at any time, the amount of people's edible fruits is significantly reduced.For instant, people have developed a plurality of kinds such as preserved fruit, fruit juice, all increase because of sugar content and nutritional labeling runs off in a large number, and are extensively promoted.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method of nutritive water chankings and the nutritive water chankings for preparing with this method.Adopt the nutritive water chankings of processing method preparation of nutritive water chankings of the present invention in light weight, easy to carry, accumulating is easy; Normal temperature is preserved, and the shelf-life is more than 7 years; It has kept fresh fruit nutritional labeling, color and luster, also contains the trace element of human body needs, does not add sugar part; Palatable crisp, instant; Thereby the problems that present edible fruits exists have been overcome.
The preparation method of nutritive water chankings of the present invention, its step is as follows:
1. choosing fruit: choosing is not gone mouldy, the fresh fruit of without putrefaction, and is no more than in the clorox disinfectant of 300ppm sterilization 25-35 minute in concentration; Fruit can be selected apple, pears, apricot, peach, pineapple, mango etc. for use;
2. stoning peeling: will put into weight percent concentration after the above-mentioned peeling and corning of fruits stoning of having sterilized and be 0.2% citric acid water immersion 25-35 minute, and protect look, the preferred time of immersion is 30-35 minute;
3. section: the above-mentioned fruit that had protected look is cut into slices, put into weight percent concentration then and be 0.2% citric acid water immersion 10-20 minute, protect look; The preferred thickness of fruit slice is 3-7mm;
4. blanching: the above-mentioned fruit slice that had protected look is put into the stainless steel basket, put into 90-98 ℃ hot water blanching 40-90 second then; The preferred time of blanching is 40-60 second;
5. nutrition is soaked: will the fruit slice of above-mentioned blanching put into temperature and be 5-10 ℃ nutrient solution immersion 28-40 minute, the component of nutrient solution and weight proportion are; Sterile purified water 100Kg, medical calcium carbonate 150g, medical magnesia 100g, medical zinc 10g;
6. singly freeze balance: above-mentioned soaked fruit slice burst is freezed in mono-frozen machine, to fruit slice heart temperature be-2 ℃--4 ℃, again with the fruit slice balance, fruit slice balance thickness is 2-3cm;
7. freeze: the fruit slice of above-mentioned balance is put into temperature be-30--40 ℃ freezer, freezed 8-12 hour, the temperature of fruit slice heart is reached-20--25 ℃;
8. vacuum drying; It is that 50-30Pa, heating-up temperature are in 65-70 ℃ the dry vacuum container that the above-mentioned fruit slice that freezed is inserted vacuum pressure,, continuous drying 20 hours delivers from godown;
9. separating treatment: with the single sheet that is separated into that bonds together in the above-mentioned fruit slice that delivers from godown;
10. redrying: with the above-mentioned fruit slice balance that is separated into single sheet, fruit slice balance thickness is 2.5-3cm, inserts and carries out redrying in the dry vacuum container, and redrying air pressure is that 200-300Pa, heating-up temperature are 100 ℃, be 25-30 minute drying time, delivers from godown;
11. letter sorting packing: color and luster in the fruit slice that above-mentioned redrying is crossed, shape is underproof sorts out, and as the fruit slice of color zoom, shape modification is sorted out, packs quantitative package with Aluminium Foil Package then.
In the preparation process of nutritive water chankings of the present invention, fruit is adopted the thimerosal sterilization, make the germ of fruit surface can not bring in the process; Fruit is carried out blanching, can play the effect of sterilization, thereby guarantee edible safety; The fruit of peeling stoning and the fruit slice after the section are protected look, make fruit slice can keep original color; Soak through nutrient solution, increased the nutritional labeling of needed by human body in the fruit slice, as calcium, magnesium, zinc etc.; Singly freeze, freeze, operation such as redrying make fruit slice with the nutritional labeling in the fruit all keep, the fruit slice shape keeps, the fruit color and luster remains unchanged, palatable crisp, also can deliquescing not become sticky under 30 ℃ condition, mouthfeel is still crisp.Nutritive water chankings long shelf-life of the present invention, normal temperature is preserved, and the shelf-life is more than 7 years; In light weight, easy to carry, accumulating is easy.
Adopt the nutritive water chankings of preparation method's preparation of nutritive water chankings of the present invention not only to solve fruit shelf-life weak point, store, transport inconvenient problem but also can make the fruit that people can have at any time, easily to be needed, edible fruits unable to take food consumption, region, the restriction of time; In the drinkable water chankings, also replenished the trace element that human body needs; Because it is in light weight, easy to carry, be more suitable for tourism, field work is edible.
Raw material of wanting required for the present invention and equipment all can be bought on market.
The specific embodiment
Adopt the nutritive water chankings of preparation method's preparation of nutritive water chankings of the present invention not only to keep the fresh fruit nutritional labeling, but also added the trace element of needed by human body, as calcium, magnesium, zinc etc., nutrition is abundanter; Its mouthfeel is crisp, and instant especially can not become sticky under higher temperature in deliquescing, still can keep the mouthfeel of palatable crisp, and is therefore all good in Various Seasonal, region eating effect.
Embodiment 1
1. choosing fruit: choosing is not gone mouldy, the fresh apple of without putrefaction, and is no more than in the clorox disinfectant of 300ppm sterilization 25 minutes in concentration;
2. stoning peeling: will put into weight percent concentration after the above-mentioned apple peel stoning of having sterilized and be 0.2% citric acid water immersion 25 minutes, and protect look;
3. section: the above-mentioned apple that had protected look is cut into the sheet that thickness is 3mm, put into weight percent concentration then and be 0.2% citric acid water immersion 10 minutes, protect look;
4. blanching: the above-mentioned apple flakes that had protected look is put into the stainless steel basket, put into 90 ℃ 40 seconds of hot water blanching then;
5. nutrition is soaked: will the apple flakes of above-mentioned blanching put into temperature and be 5 ℃ nutrient solution immersion 28 minutes, the component of nutrient solution and weight proportion are; Sterile purified water 100Kg, medical calcium carbonate 150g, medical magnesia 100g, medical zinc 10g;
6. singly freeze balance: above-mentioned soaked apple flakes burst is freezed in mono-frozen machine, to apple flakes heart temperature be-2 ℃, again with the apple flakes balance, apple flakes balance thickness is 2cm;
7. freeze: the apple flakes of above-mentioned balance is put into temperature be-30 ℃ freezer, freezed 8 hours, the temperature of apple flakes heart is reached-20 ℃;
8. vacuum drying: it is that 50Pa, heating-up temperature are in 70 ℃ the dry vacuum container that the above-mentioned apple flakes that freezed is inserted vacuum pressure,, continuous drying 20 hours delivers from godown;
9. separating treatment: with the single sheet that is separated into that bonds together in the above-mentioned apple flakes that delivers from godown;
10. redrying: with the above-mentioned apple flakes balance that is separated into single sheet, apple flakes balance thickness is 2.5cm, inserts and carries out redrying in the dry vacuum container, and redrying air pressure is that 200Pa, heating-up temperature are 100 ℃, and be 25 minutes drying time, delivers from godown;
11. letter sorting packing: color and luster in the fruit slice that above-mentioned redrying is crossed, shape is underproof sorts out, and packs quantitative package with Aluminium Foil Package then.
Embodiment 2
1. choosing fruit: choosing is not gone mouldy, the fresh pears of without putrefaction, and is no more than in the clorox disinfectant of 300ppm sterilization 35 minutes in concentration;
2. stoning peeling: put into weight percent concentration after the pears peeling stoning that will above-mentionedly sterilize and be 0.2% citric acid water immersion 35 minutes, and protected look;
3. section: the above-mentioned pears that protected look are cut into the sheet that thickness is 7mm, put into weight percent concentration then and be 0.2% citric acid water immersion 20 minutes, protect look;
4. blanching: the above-mentioned pears sheet that had protected look is put into the stainless steel basket, put into 98 ℃ 90 seconds of hot water blanching then;
5. nutrition is soaked: will the pears sheet of above-mentioned blanching put into temperature and be 10 ℃ nutrient solution immersion 40 minutes, the component of nutrient solution and weight proportion are; Sterile purified water 100Kg, medical calcium carbonate 150g, medical magnesia 100g, medical zinc 10g;
6. singly freeze balance: above-mentioned soaked pears sheet burst is freezed in mono-frozen machine, to pears sheet heart temperature be-4 ℃, again with pears sheet balance, pears sheet balance thickness is 3cm;
7. freeze: the pears sheet of above-mentioned balance is put into temperature be-40 ℃ freezer, freezed 8 hours, make the temperature of pears sheet heart reach-25 ℃;
8. vacuum drying: it is that 30Pa, heating-up temperature are in 65 ℃ the dry vacuum container that the above-mentioned pears sheet that freezed is inserted vacuum pressure,, continuous drying 20 hours delivers from godown;
9. separating treatment: with the single sheet that is separated into that bonds together in the above-mentioned pears sheet that delivers from godown;
10. redrying: with the above-mentioned pears sheet balance that is separated into single sheet, pears sheet balance thickness is 3cm, inserts and carries out redrying in the dry vacuum container, and redrying air pressure is that 300Pa, heating-up temperature are 100 ℃, and be 30 minutes drying time, delivers from godown;
11. letter sorting packing: color and luster in the fruit slice that above-mentioned redrying is crossed, shape is underproof sorts out, and packs quantitative package with Aluminium Foil Package then.
Embodiment 3
1. choosing fruit: choosing is not gone mouldy, the fresh apricot of without putrefaction, and is no more than in the clorox disinfectant of 300ppm sterilization 30 minutes in concentration;
2. stoning peeling: put into weight percent concentration after the apricot peeling stoning that will above-mentionedly sterilize and be 0.2% citric acid water immersion 31 minutes, and protected look;
3. section: the above-mentioned apricot that had protected look is cut into the sheet that thickness is 5mm, put into weight percent concentration then and be 0.2% citric acid water immersion 15 minutes, protect look;
4. blanching: the above-mentioned apricot sheet that had protected look is put into the stainless steel basket, put into 96 ℃ 60 seconds of hot water blanching then;
5. nutrition is soaked: will the apricot sheet of above-mentioned blanching put into temperature and be 8 ℃ nutrient solution immersion 30 minutes, the component of nutrient solution and weight proportion are; Sterile purified water 100Kg, medical calcium carbonate 150g, medical magnesia 100g, medical zinc 10g;
6. singly freeze balance: above-mentioned soaked apricot sheet burst is freezed in mono-frozen machine, to apricot sheet heart temperature be-3 ℃, again with apricot sheet balance, apricot sheet balance thickness is 2.4cm;
7. freeze: the apricot sheet of above-mentioned balance is put into temperature be-35 ℃ freezer, freezed 8 hours, make the temperature of apricot sheet heart reach-22 ℃;
8. vacuum drying: it is that 40Pa, heating-up temperature are in 67 ℃ the dry vacuum container that the above-mentioned apricot sheet that freezed is inserted vacuum pressure,, continuous drying 20 hours delivers from godown;
9. separating treatment: with the single sheet that is separated into that bonds together in the above-mentioned apricot sheet that delivers from godown;
10. redrying: with the above-mentioned apricot sheet balance that is separated into single sheet, apricot sheet balance thickness is 2.8cm, inserts and carries out redrying in the dry vacuum container, and redrying air pressure is that 230Pa, heating-up temperature are 100 ℃, and be 28 minutes drying time, delivers from godown;
11. letter sorting packing: color and luster in the fruit slice that above-mentioned redrying is crossed, shape is underproof sorts out, and packs quantitative package with Aluminium Foil Package then.
Embodiment 4
1. choosing fruit: choosing is not gone mouldy, the fresh peaches of without putrefaction, and is no more than in the clorox disinfectant of 300ppm sterilization 28 minutes in concentration;
2. stoning peeling: put into weight percent concentration after the peach peeling stoning that will above-mentionedly sterilize and be 0.2% citric acid water immersion 27 minutes, and protected look;
3. section: the above-mentioned peach of having protected look is cut into the sheet that thickness is 6mm, put into weight percent concentration then and be 0.2% citric acid water immersion 18 minutes, protect look;
4. blanching: the above-mentioned peach sheet that had protected look is put into the stainless steel basket, put into 93 ℃ 50 seconds of hot water blanching then;
5. nutrition is soaked: will the peach sheet of above-mentioned blanching put into temperature and be 9 ℃ nutrient solution immersion 35 minutes, the component of nutrient solution and weight proportion are; Sterile purified water 100Kg, medical calcium carbonate 150g, medical magnesia 100g, medical zinc 10g;
6. singly freeze balance: above-mentioned soaked peach sheet burst is freezed in mono-frozen machine, to peach sheet heart temperature be-4 ℃, again with peach sheet balance, peach sheet balance thickness is 2.6cm;
7. freeze: the peach sheet of above-mentioned balance is put into temperature be-38 ℃ freezer, freezed 8 hours, make the temperature of peach sheet heart reach-24 ℃;
8. vacuum drying: it is that 35Pa, heating-up temperature are in 68 ℃ the dry vacuum container that the above-mentioned peach sheet that freezed is inserted vacuum pressure,, continuous drying 20 hours delivers from godown;
9. separating treatment: with the single sheet that is separated into that bonds together in the above-mentioned peach sheet that delivers from godown;
10. redrying: with the above-mentioned peach sheet balance that is separated into single sheet, peach sheet balance thickness is 2.6cm, inserts and carries out redrying in the dry vacuum container, and redrying air pressure is that 270Pa, heating-up temperature are 100 ℃, and be 26 minutes drying time, delivers from godown;
11. letter sorting packing: color and luster in the fruit slice that above-mentioned redrying is crossed, shape is underproof sorts out, and packs quantitative package with Aluminium Foil Package then.
Claims (5)
1. the preparation method of a nutritive water chankings, its step is as follows:
1) choosing fruit: choosing is not gone mouldy, the fresh fruit of without putrefaction, and is no more than in the clorox disinfectant of 300ppm sterilization 25-35 minute in concentration;
2) stoning peeling: will put into weight percent concentration after the above-mentioned peeling and corning of fruits stoning of having sterilized and be 0.2% citric acid water immersion 25-35 minute, and protect look;
3) section: the above-mentioned fruit that had protected look is cut into slices, put into weight percent concentration then and be 0.2% citric acid water immersion 10-20 minute, protect look;
4) blanching: the above-mentioned fruit slice that had protected look is put into the stainless steel basket, put into 90-98 ℃ hot water blanching 40-90 second then;
5) nutrition is soaked: nutrient solution immersion 28-40 minute of will the fruit slice of above-mentioned blanching putting into temperature and be 5-10 ℃; The component of nutrient solution and weight proportion are; Sterile purified water 100Kg, medical calcium carbonate 150g, medical magnesia 100g, medical zinc 10g;
6) singly freeze balance: above-mentioned soaked fruit slice burst is freezed in mono-frozen machine, to fruit slice heart temperature be-2 ℃-4 ℃, again with the fruit slice balance, fruit slice balance thickness is 2-3cm;
7) freeze: the fruit slice of above-mentioned balance is put into temperature be-30--40 ℃ freezer, freezed 8-12 hour, the temperature that makes the fruit slice heart is-20--25 ℃;
8) vacuum drying: it is that 50-30Pa, heating-up temperature are that continuous drying 20 hours delivers from godown in 65-70 ℃ the dry vacuum container that the above-mentioned fruit slice that freezed is inserted vacuum pressure;
9) separating treatment: with the single sheet that is separated into that bonds together in the above-mentioned fruit slice that delivers from godown;
10) redrying: with the above-mentioned fruit slice balance that is separated into single sheet, fruit slice balance thickness is 2.5-3cm, inserts and carries out redrying in the dry vacuum container, and redrying air pressure is that 200-300Pa, heating-up temperature are 100 ℃, be 25-30 minute drying time, delivers from godown;
11) letter sorting packing: color and luster in the fruit slice that above-mentioned redrying is crossed, shape is underproof sorts out, and packs quantitative package with Aluminium Foil Package then.
2. the preparation method of nutritive water chankings according to claim 1 is characterized in that described fruit is one of apple, pears, apricot or peach.
3. as the preparation method of nutritive water chankings as described in the claim 2, it is characterized in that, in the stoning peeling step,
The time of soaking with citric acid water is 30-35 minute.
4. as the preparation method of nutritive water chankings as described in the claim 3, it is characterized in that in the slicing step, the thickness of fruit slice is 3-7mm.
5. as the preparation method of nutritive water chankings as described in the claim 4, it is characterized in that in the blanching step, scalding the time in hot water is 40-60 second.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100656707A CN100409761C (en) | 2006-03-21 | 2006-03-21 | Nutrient fruit slices and production thereof |
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| CNB2006100656707A CN100409761C (en) | 2006-03-21 | 2006-03-21 | Nutrient fruit slices and production thereof |
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| CN100409761C true CN100409761C (en) | 2008-08-13 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372794A (en) * | 2017-08-16 | 2017-11-24 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of drying means of fruit |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156622B (en) * | 2007-07-19 | 2011-03-09 | 宜宾学院 | High composite aquosity fruit vegetables and edible fungi non-sulphur drying technics |
| CN104664272B (en) * | 2015-02-06 | 2018-03-23 | 刘玉芳 | The preparation method of cumquat crisp chip |
| CN106212644A (en) * | 2016-07-19 | 2016-12-14 | 陈素云 | A kind of process preparing Fructus Momordicae freeze-drying tablet |
| CN106262108A (en) * | 2016-08-25 | 2017-01-04 | 广西慧投互联网金融服务有限公司 | A kind of production technology of freeze-dried fruit sheet |
| CN106360480A (en) * | 2016-10-19 | 2017-02-01 | 乐山师范学院 | Freeze-dried okra slices and preparation method thereof |
| CN106722502B (en) * | 2017-02-07 | 2020-09-29 | 王殿丰 | Enzyme dried fig and preparation method thereof |
| CN107156722A (en) * | 2017-05-30 | 2017-09-15 | 胡建锋 | It is a kind of to be used for the preparation technology of outdoor freeze-dried fruit piece |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454505A (en) * | 2002-04-30 | 2003-11-12 | 宋述孝 | Freeze-dried fruit preparing method |
| CN1711853A (en) * | 2005-07-13 | 2005-12-28 | 华南农业大学 | Processing method of Hami melon pulp and products therefrom |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454505A (en) * | 2002-04-30 | 2003-11-12 | 宋述孝 | Freeze-dried fruit preparing method |
| CN1711853A (en) * | 2005-07-13 | 2005-12-28 | 华南农业大学 | Processing method of Hami melon pulp and products therefrom |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372794A (en) * | 2017-08-16 | 2017-11-24 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of drying means of fruit |
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| CN1817193A (en) | 2006-08-16 |
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