CN104095029A - Vacuum frozen and dried mulberry product and preparation technology thereof - Google Patents
Vacuum frozen and dried mulberry product and preparation technology thereof Download PDFInfo
- Publication number
- CN104095029A CN104095029A CN201410328517.3A CN201410328517A CN104095029A CN 104095029 A CN104095029 A CN 104095029A CN 201410328517 A CN201410328517 A CN 201410328517A CN 104095029 A CN104095029 A CN 104095029A
- Authority
- CN
- China
- Prior art keywords
- mulberries
- product
- vacuum
- freeze
- temperature
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a vacuum frozen and dried mulberry product and a preparation method thereof. The product uses mulberry fruits as raw materials. Through technologies including preprocessing, pre-freezing, sublimating, resolving and drying, and packaging of the raw materials and the like, the purple black product is obtained. The microcosmic shape of the product is in a porous sponge shape, and the water content of the product is within 4.14%. In the processing course of freezing and drying the mulberries, the highest processing temperature does not exceed 50 DEG C, so that the activity of functional components in the mulberries can be maintained to the maximum, and the original property, the original color and the nutritional value of the mulberries can be maintained. The sweetness and the taste of the product are better than those of a fresh mulberry product, and the product has a longer shelf life. The product disclosed by the invention is suitable for industrialized production and can be promoted to food processing enterprises.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of vacuum freeze drying mulberries product and preparation method thereof.
Background technology
Mulberries (mulberry) have another name called mulberry jujube, sorosis, Sang Shi, Shen, black Shen etc., are the fruit of Moraceae deciduous tree mulberry tree Morus alba Linn., are collective fruits, annual 4～June maturation.China's Morus alba Resource Development is abundant, and all there is distribution in national each province and city, and the mulberries that produce have the feature of pure natural, pollution-free, non agricultural chemical residuum.Mulberries are nutritious, containing compositions such as a large amount of vitamin, amino acid, trace element, phosphatide; Especially be rich in the functional materials that the flavonoids such as anthocyanidin are of value to human body, be described as " fruit Zisco product ".Record " mulberries taste is sweet, and cold nature can promote the production of body fluid, and has the effect of nourishing yin and supplementing blood, spirit sedation " according to " book on Chinese herbal medicine receive will ".Modern medicine study is found: mulberries have the anti-sudden change of anti-cancer, prevent vascular sclerosis, strengthen immunity, anti-ageing, promote hematopoietic cell growth, reduce the plurality of health care functions of blood pressure and blood lipoid etc.From 1993, the Ministry of Public Health of China classified mulberries as one of the agricultural product of " being food and medicine ", and edible mulberries, meet " integration of drinking and medicinal herbs " theory, are conducive to prevention and health care.
The thin succulence of mulberries fruit skin, moisture sugar content is high, and easy damaged is rotten, and freshness date is extremely short.It is reported: under mulberries normal temperature, placing 12～18h and start to go mouldy, 1～2 day is variable color, spoiled, rotten.The maturation time of mulberries is 4～June, due to fruit be difficult to preserve with transport, as food there is obvious seasonality and sectional center sex-limited.These feature limits the edible popularization of mulberries.On food products market, mulberries are processed to mulberry yogurt, mulberries fruit vinegar, mulberries can, morat etc. more.Conventionally, first mulberries add needs squeezing juice man-hour, then fruit juice is processed, and adds anticorrisive agent, additive, concentrated through high-temperature sterilization.And the functional components such as anthocyanidin, resveratrol is all unstable to light, heat in mulberries, high temperature can destroy the active ingredient in mulberries, and the medical health effect of mulberries is reduced greatly.And, lose original color and luster and proterties through the mulberries of processing, also there is adverse effect to human body in the food additives that add.Therefore, invention one can keep mulberries content of functional component, can retain again the technique of the original proterties of mulberries, and preparation, without the mulberries goods of any additive and anticorrisive agent, is key issue urgently to be resolved hurrily.
Summary of the invention
Vacuum Freezing & Drying Technology is wet stock or solution to be frozen at lower temperature solid-state, then under vacuum, makes moisture wherein be directly sublimed into gaseous state without liquid state, finally makes the dry technology of material dewatering.The advantage of vacuum freeze drying food is: can keep to greatest extent the original quality of FF, its color and luster, shape, outward appearance only have slight variation, nutritional labeling loss is few, and structure, quality, flavor variations are also very little, thereby is subject to consumer's welcome.In addition, exceed 95% high dehydration rate and also make the shelf-life of this food greatly extend, the in the situation that of packing good, under normal temperature, the freezing-dried food preserving phase of adding preservative agent can not reach more than 5 years, and weight is extremely light, convenient transportation.Vacuum Freezing & Drying Technology has become a kind of emerging foods processing technique, is the developing direction of 21 century food processing.In recent years, the application of Vacuum Freezing & Drying Technology in China's fruit, vegetable product is day by day extensive.But so far, there is no freeze drying technology and directly apply to the report of mulberries fresh fruit, thereby technique is promoted and is had the wide market space.
The object of the invention is to provide a kind of vacuum freeze drying mulberries product and preparation method thereof, described vacuum freeze drying mulberries product is taking mulberries fruit as raw material, through pretreatment of raw material, pre-freeze, distillation, parsing-desiccation, technology of the package technology, obtain being atropurpureus, microcosmic is porous spongy, the product of water content in 4.14%, its production technology comprises the following steps:
First step pretreatment, selects maturity more than eighty per cant, and atropurpureus, has no mechanical damage, and without the fresh mulberries fruit of disease and pest, removes handle, and washing or cooperation ultrasonic oscillation are processed 2min, drain sabot, and paving disc thickness is 15～20mm, with not overlapping being as the criterion of mulberries fruit;
Second step pre-freeze, by installing mulberries fruit freezing 2～3h in-25 DEG C～-30 DEG C freezers of dish, proceeds to the freeze dryer with-35 DEG C of precoolings, continues pre-freeze 1～2h;
The 3rd step distillation, opens vavuum pump, and being evacuated to vacuum is 15～20Pa, and keeps this pressure, starts heating schedule and heats to shelf, and being heated to plate temperature is 30 DEG C, and temperature of charge keeps-25 DEG C～-35 DEG C, lyophilization 16～20h;
The 4th step parsing-desiccation, improving heating-up temperature is 50 DEG C, vacuum keep 20～50Pa, further parsing-desiccation 8～10h, consistent with plate temperature to temperature of charge;
The 5th step packaging, the product vacuum packaging after parsing-desiccation, sealing.
A preparation technology for vacuum freeze drying mulberries product, comprises the following steps:
First step pretreatment, selects maturity more than eighty per cant, and atropurpureus, has no mechanical damage, and without the fresh mulberries fruit of disease and pest, removes handle, and washing or cooperation ultrasonic oscillation are processed 2min, drain sabot, and paving disc thickness is 15～20mm, with not overlapping being as the criterion of mulberries fruit;
Second step pre-freeze, by installing mulberries fruit freezing 2～3h in-25 DEG C～-30 DEG C freezers of dish, proceeds to the freeze dryer with-35 DEG C of precoolings, continues pre-freeze 1～2h;
The 3rd step distillation, opens vavuum pump, and being evacuated to vacuum is 15～20Pa, and keeps this pressure, starts heating schedule and heats to shelf, and being heated to plate temperature is 30 DEG C, and temperature of charge keeps-25 DEG C～-35 DEG C, lyophilization 16～20h;
The 4th step parsing-desiccation, improving heating-up temperature is 50 DEG C, vacuum keep 20～50Pa, further parsing-desiccation 8～10h, consistent with plate temperature to temperature of charge;
The 5th step packaging, the product vacuum packaging after parsing-desiccation, sealing.
More preferably, be in described first step pre-treatment step, fresh mulberries fruit is after washing or coordinating ultrasonic oscillation to process, put into mass fraction and be after 25～35% sucrose solution soaks 1～2h and drain sabot, can increase the sweet taste of product after freeze-drying, can play the effect of permeating and dewatering, be beneficial to the carrying out of follow-up step of freeze drying, save time and cost simultaneously.
Soak freeze-drying prods and do not see the following form with sweet taste degree and the freeze-drying time contrast of sucrose infusion product with sucrose, wherein control group is not add sucrose to soak the product of freeze-drying:
| Sucrose concentration | Soak time | Sugariness | Freeze-drying time |
| 30％ | 2h | 15 | 23h |
| 25％ | 2h | 10 | 25h |
| 30％ | 1.5h | 10 | 26h |
| Control group | Nothing | 5 | 32h |
Note: sugariness is a relative value, using sucrose as primary standard substance, the sugariness of the aqueous sucrose solution taking 10% in the time of 20 DEG C is 1.0, other sugared sugarinesses obtain by comparison.
In described the 4th step parsing-desiccation step, thorough for ensureing freeze-drying, in the time that temperature reaches 50 DEG C, keep being dried 8～10 hours under vacuum 20～30Pa condition.
In process, maximum processing temperature is no more than 50 DEG C, has avoided the factors such as high temperature, illumination, oxidation, can farthest keep the activity of functional components in mulberries, and retain the original proterties of mulberries, color and luster and nutritive value.Moisture remnants≤5% in mulberries freeze-drying prods, its sugariness and taste are better than mulberries fresh goods, have the longer shelf-life.The present invention is suitable for suitability for industrialized production, can promote in food processing enterprises.
Mulberries treatment process ground pulping, made achievement powder or was fermented into wine or fruit vinegar through making beating mainly with fresh fruit in the past, in preparation process, easily cause vitamin C, anthocyanidin to run off, this product is with the mulberries fresh fruit of freeze-dry process processes complete, avoid the oxidation wastage of vitamin C, anthocyanidin in homogenate process, farthest retained the functional health ingredient of product.
The comparative analysis of vacuum freeze drying and heated-air drying moisture:
The water content that vacuum freeze-drying technique records is in 4.14% left and right, and the water content that hot-air oven drying process records, in 4.23% left and right, all lower than 5.00%, thinks to be all the manufactured goods that meet safe storage requirement.
The rehydration of sample and hardness are determined by sample interior institutional framework after dry.Mulberries volume in hot-air drying process has certain contraction, and product is shrivelled, and mouthfeel is harder, and rehydration is poor.And in vacuum freeze drying process, mulberries internal organizational structure is not destroyed, shrinkage factor is less and form cellular institutional framework, therefore has good rehydration ability.
The color and luster evaluation of vacuum freeze drying and heated-air drying relatively sees the following form:
| Process | Color and luster | Hardness | Shape | Institutional framework |
| Vacuum freeze drying | Atropurpureus | Mouthfeel is crisp | Evenly full | Tissue is porous spongy, constancy of volume |
| Heated-air drying | Atropurpureus | Mouthfeel is hard | Surface shrinkage | Stiff, the volume-diminished of compacting |
In heated-air drying, because temperature is high, the time is long, in mulberries, anthocyanidin loses greatly, and the low temperature of vacuum freeze drying mode and vacuum condition can keep the content of anthocyanidin in mulberries preferably.In addition,, compared with heated-air drying, vacuum freeze drying mode can effectively retain the Natural Antioxidants V that mulberries are rich in
c.
The nutritional labeling of vacuum freeze drying, heated-air drying product and fresh goods relatively sees the following form:
Wherein moisture, protein, crude fibre, fat, general flavone content unit are g/100g, vitamin C, calcium, magnesium, iron, zinc, NO
3-content unit be mg/100g.
Detailed description of the invention:
Embodiment 1:
A kind of vacuum freeze drying mulberries product, it is characterized in that described vacuum freeze drying mulberries product is taking mulberries fruit as raw material, through pretreatment of raw material, pre-freeze, distillation, parsing-desiccation, packaging, etc. technology, obtain being atropurpureus, microcosmic is porous spongy, water content is at 4.14% product, its production technology comprises following: select maturity more than eighty per cant, atropurpureus, have no mechanical damage, immaculate, without rot, without the fresh mulberries fruit of disease and pest, remove handle, washing 2min, notes the mulberries crust of not damaging when washing.Drain sabot, paving disc thickness is 15～20mm, with not overlapping being as the criterion of mulberries fruit.Sabot mulberries are freezing 2h in-25 DEG C of freezers, proceeds to the freeze dryer of-30 DEG C of precoolings, continues pre-freeze 2h.Open vavuum pump, being evacuated to vacuum is 10Pa, starts heating schedule, and being heated to plate temperature is 30 DEG C, and temperature of charge keeps-30 DEG C of left and right, lyophilization 20h.Improving heating-up temperature is 50 DEG C, vacuum keep 50Pa, further parsing-desiccation 8h.By the vacuum packaging of freeze-drying mulberries, sealing product, lucifuge, the storage of dry place.
Embodiment 2:
A kind of vacuum freeze drying mulberries product, it is characterized in that described vacuum freeze drying mulberries product is taking mulberries fruit as raw material, through technologies such as pretreatment of raw material, pre-freeze, distillation, parsing-desiccation, packaging, finished product processing, obtain being atropurpureus, microcosmic is porous spongy, water content is at 4.5% product, its production technology comprises following: select maturity more than eighty per cant, atropurpureus, have no mechanical damage, without the fresh mulberries fruit of disease and pest, remove handle, clear water coordinates ultrasonic oscillation 2min.Drain sabot, paving disc thickness is 15～20mm, with not overlapping being as the criterion of mulberries fruit.Sabot mulberries are freezing 3h in-25 DEG C of freezers, proceeds to the freeze dryer of-40 DEG C of precoolings, continues pre-freeze 1h.Open vavuum pump, being evacuated to vacuum is 10Pa, starts heating schedule, and being heated to plate temperature is 30 DEG C, and temperature of charge keeps-30 DEG C of left and right, lyophilization 18h.Improving heating-up temperature is 50 DEG C, vacuum keep 50Pa, further parsing-desiccation 8h.By the vacuum packaging of freeze-drying mulberries, sealing product, lucifuge, the storage of dry place.
Embodiment 3:
A kind of vacuum freeze drying mulberries product, it is characterized in that described vacuum freeze drying mulberries product is taking mulberries fruit as raw material, through technologies such as pretreatments of raw material, pre-freeze, distillation, parsing-desiccation, packaging, finished product processing, obtain being atropurpureus porous spongy, water content is at 4.2% product, its production technology comprises following: select maturity more than eighty per cant, atropurpureus, has no mechanical damage, without the fresh mulberries fruit of disease and pest, remove handle, clear water coordinates ultrasonic oscillation 4min.Drain sabot, paving disc thickness is 15～20mm, with not overlapping being as the criterion of mulberries fruit.Sabot mulberries are freezing 2h in-30 DEG C of freezers, proceeds to the freeze dryer of-30 DEG C of precoolings, continues pre-freeze 1h.Open vavuum pump, being evacuated to vacuum is 20Pa, starts heating schedule, and being heated to plate temperature is 30 DEG C, and temperature of charge keeps-30 DEG C of left and right, lyophilization 16h.Improving heating-up temperature is 45 DEG C, vacuum keep 30Pa, further parsing-desiccation 10h.By the vacuum packaging of freeze-drying mulberries, sealing product, lucifuge, the storage of dry place.
Embodiment 4:
A kind of vacuum freeze drying mulberries product, it is characterized in that described vacuum freeze drying mulberries product is taking mulberries fruit as raw material, through technologies such as pretreatment of raw material, pre-freeze, distillation, parsing-desiccation, packaging, finished product processing, obtain being atropurpureus, microcosmic is porous spongy, water content is at 4.6% product, its production technology comprises following: select maturity more than eighty per cant, atropurpureus, have no mechanical damage, without the fresh mulberries fruit of disease and pest, remove handle, clear water coordinates ultrasonic oscillation 2min.30% sucrose solution soaks mulberries 2h.Drain sabot, paving disc thickness is 15～20mm, with not overlapping being as the criterion of mulberries fruit.Sabot mulberries are freezing 2h in-30 DEG C of freezers, proceeds to the freeze dryer of-30 DEG C of precoolings, continues pre-freeze 1h.Open vavuum pump, being evacuated to vacuum is 20Pa, starts heating schedule, and being heated to plate temperature is 30 DEG C, and temperature of charge keeps-30 DEG C of left and right, lyophilization 12h.Improving heating-up temperature is 45 DEG C, vacuum keep 30Pa, further parsing-desiccation 8h.By the vacuum packaging of freeze-drying mulberries, sealing product, lucifuge, the storage of dry place.
In above embodiment, the freeze-drying mulberries product that utilizes Vacuum Freezing & Drying Technology to produce, all meets quality regulation after testing.Freeze-drying mulberries sugariness and mouthfeel that embodiment 1～3 obtains are all better than mulberries fresh goods.In embodiment 4, the mulberries sugariness of soaking through 30% sucrose increases, and due to the dehydration of hyperosmotic glucose, freeze-drying time shortens, and has reduced energy consumption, but in immersion process, has had slight pigment to ooze out, and may cause a small amount of anthocyanidin to run off.
Vacuum freeze drying makes mulberries can keep well color and luster local flavor, V
c, total anthocyanin average retention rate be respectively 94.61%, 93.59%, and heated-air drying mulberries V
c, total anthocyanin average retention rate be respectively 40.7%, 41.61%, lose more seriously, therefore vacuum freeze drying can keep the original organoleptic quality of mulberries and effective nutritional labeling more in good condition.
Although freeze-drier complexity, the time is long, energy consumption is high, initially drop into manyly, in follow-up transport, in sale, do not need cryogenic conditions, can long-term storage, quality is light, and follow-up expense is not significantly increased.In addition, freeze-drying mulberries special taste, is the good selection of leisure nutritional health food, and therefore, freeze-drying mulberries have good market prospects.
Claims (4)
1. a vacuum freeze drying mulberries product, it is characterized in that described vacuum freeze drying mulberries product is taking mulberries fruit as raw material, through pretreatment of raw material, pre-freeze, distillation, parsing-desiccation, technology of the package technology, obtain being atropurpureus, microcosmic is porous spongy, the product of water content in 5%, its production technology comprises the following steps:
First step pretreatment, selects maturity more than eighty per cant, and atropurpureus, has no mechanical damage, and without the fresh mulberries fruit of disease and pest, removes handle, and washing or cooperation ultrasonic oscillation are processed 2min, drain sabot, and paving disc thickness is 15～20mm, with not overlapping being as the criterion of mulberries fruit;
Second step pre-freeze, by installing mulberries fruit freezing 2～3h in-25 DEG C～-30 DEG C freezers of dish, proceeds to the freeze dryer with-35 DEG C of precoolings, continues pre-freeze 1～2h;
The 3rd step distillation, opens vavuum pump, and being evacuated to vacuum is 15～20Pa, and keeps pressure, starts heating schedule and heats to shelf, and being heated to plate temperature is 30 DEG C, and temperature of charge keeps-25 DEG C～-35 DEG C, lyophilization 16～20h;
The 4th step parsing-desiccation, improving heating-up temperature is 50 DEG C, vacuum keep 20～50Pa, further parsing-desiccation 8～10h, consistent with plate temperature to temperature of charge;
The 5th step packaging, the product vacuum packaging after parsing-desiccation, sealing.
2. a preparation technology for vacuum freeze drying mulberries product, is characterized in that comprising the following steps:
First step pretreatment, selects maturity more than eighty per cant, and atropurpureus, has no mechanical damage, and without the fresh mulberries fruit of disease and pest, removes handle, and washing or cooperation ultrasonic oscillation are processed 2min, drain sabot, and paving disc thickness is 15～20mm, with not overlapping being as the criterion of mulberries fruit;
Second step pre-freeze, by installing mulberries fruit freezing 2～3h in-25 DEG C～-30 DEG C freezers of dish, proceeds to the freeze dryer with-35 DEG C of precoolings, continues pre-freeze 1～2h;
The 3rd step distillation, opens vavuum pump, and being evacuated to vacuum is 15～20Pa, and keeps this pressure, starts heating schedule and heats to shelf, and being heated to plate temperature is 30 DEG C, and temperature of charge keeps-30 DEG C of left and right, lyophilization 16～20h;
The 4th step parsing-desiccation, improving heating-up temperature is 50 DEG C, vacuum keep 20～50Pa, further parsing-desiccation 8～10h, consistent with plate temperature to temperature of charge;
The 5th step packaging, the product vacuum packaging after parsing-desiccation, sealing.
3. the preparation technology of a kind of vacuum freeze drying mulberries product according to claim 2, it is characterized in that in described first step pre-treatment step, fresh mulberries fruit, after washing or coordinating ultrasonic oscillation to process, is put into mass fraction and is after 25～35% sucrose solution soaks 1～2h and drain sabot.
4. the preparation technology of a kind of vacuum freeze drying mulberries product according to claim 2, is characterized in that: in described the 4th step parsing-desiccation step, in the time that temperature reaches 50 DEG C, keep being dried 8～10 hours under vacuum 20～30Pa condition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410328517.3A CN104095029A (en) | 2014-07-10 | 2014-07-10 | Vacuum frozen and dried mulberry product and preparation technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410328517.3A CN104095029A (en) | 2014-07-10 | 2014-07-10 | Vacuum frozen and dried mulberry product and preparation technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104095029A true CN104095029A (en) | 2014-10-15 |
Family
ID=51663862
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410328517.3A Pending CN104095029A (en) | 2014-07-10 | 2014-07-10 | Vacuum frozen and dried mulberry product and preparation technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104095029A (en) |
Cited By (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982848A (en) * | 2015-06-09 | 2015-10-21 | 广东庭颢药业股份有限公司 | Instant mulberry frozen dried fruit and preparation method thereof |
| CN104982861A (en) * | 2015-07-31 | 2015-10-21 | 四川锡成天然食品有限公司 | Production method of instant fruit and vegetable shortcakes |
| CN104996937A (en) * | 2015-07-31 | 2015-10-28 | 四川锡成天然食品有限公司 | Preparation method of convenient vegetable crisps |
| CN105192051A (en) * | 2015-09-30 | 2015-12-30 | 安徽韵沣农业发展有限公司 | Low-temperature mulberry drying treatment process |
| CN105192050A (en) * | 2015-11-13 | 2015-12-30 | 西南大学 | Preparation technology of dried mulberry fruit/mulberry powder, and product and derivative of dried mulberry fruit/mulberry powder |
| CN105918434A (en) * | 2016-07-11 | 2016-09-07 | 王振伟 | Method for processing dry fruit chips by vacuum freeze drying ginseng fruit |
| CN107865893A (en) * | 2016-09-27 | 2018-04-03 | 柳州昕霖科技有限公司 | A kind of lyophilized preparation technology of fresh goods strophanthus divaricatus |
| CN108936433A (en) * | 2018-06-25 | 2018-12-07 | 杨阳 | A kind of preparation method of fruit lozenge |
| CN109452593A (en) * | 2018-12-20 | 2019-03-12 | 江苏省农业科学院 | The method that ultrasonic Alkaline pretreatment collaboration vacuum freeze drying prepares the crisp grain of grape |
| CN109682553A (en) * | 2019-02-28 | 2019-04-26 | 江苏省原子医学研究所 | The restorative procedure of the gas leakage interface of external hanging type vacuum freeze drier |
| CN109984183A (en) * | 2019-05-21 | 2019-07-09 | 新疆黑果枸杞生物科技有限公司 | A kind of freeze-drying method of mulberries |
| CN109984184A (en) * | 2019-05-21 | 2019-07-09 | 新疆黑果枸杞生物科技有限公司 | A kind of freeze-drying method of small white almond |
| CN109997902A (en) * | 2019-05-30 | 2019-07-12 | 胡爱娣 | A kind of full nutrition mulberries superfine preparation method |
| CN111937953A (en) * | 2020-07-19 | 2020-11-17 | 北京工商大学 | Combined drying method of mulberries |
| CN111938112A (en) * | 2020-09-04 | 2020-11-17 | 肖诗林 | Preparation method of dried mulberries |
| CN112425644A (en) * | 2020-10-15 | 2021-03-02 | 江西齐云山食品有限公司(江西省南酸枣工程技术研究中心) | Freeze-drying treatment method for fruits |
| CN112535265A (en) * | 2020-12-22 | 2021-03-23 | 海南中椹生物科技有限公司 | Processing method of mulberry fruit powder |
| CN113803962A (en) * | 2021-07-20 | 2021-12-17 | 红河学院 | Vacuum freeze drying processing technology for keeping effective components of pseudo-ginseng |
| CN113826688A (en) * | 2021-09-24 | 2021-12-24 | 四川工大西南食品研究有限责任公司 | Drying method of fresh tremella |
| CN113925085A (en) * | 2021-09-14 | 2022-01-14 | 闽南师范大学 | Processing method for prolonging shelf life of mulberries |
| CN114982923A (en) * | 2022-06-10 | 2022-09-02 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Preparation method of freeze-dried mulberry |
| CN115005310A (en) * | 2022-05-11 | 2022-09-06 | 沈阳农业大学 | Preparation method of dried mulberry |
| CN115176840A (en) * | 2022-07-18 | 2022-10-14 | 云南众康中药种植有限责任公司 | Processing method and application of freeze-dried mulberry |
| CN115316622A (en) * | 2022-07-06 | 2022-11-11 | 四川省亿尚农业旅游开发有限公司 | Mulberry freeze-dried fruit and preparation process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1554292A (en) * | 2003-12-22 | 2004-12-15 | 浙江海通食品集团股份有限公司 | Method for processing leisure seasoning dewatered fruit and vegetable |
| CN103478746A (en) * | 2013-09-17 | 2014-01-01 | 陇西中天清真食品有限责任公司 | Preparation technology of vacuum freeze-drying mutton offal assorted product and marmite product thereof |
-
2014
- 2014-07-10 CN CN201410328517.3A patent/CN104095029A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1554292A (en) * | 2003-12-22 | 2004-12-15 | 浙江海通食品集团股份有限公司 | Method for processing leisure seasoning dewatered fruit and vegetable |
| CN103478746A (en) * | 2013-09-17 | 2014-01-01 | 陇西中天清真食品有限责任公司 | Preparation technology of vacuum freeze-drying mutton offal assorted product and marmite product thereof |
Non-Patent Citations (5)
| Title |
|---|
| 关志强: "《食品冷藏与制冷技术》", 31 August 2011, 郑州大学出版社 * |
| 叶磊等: "热风干燥与真空冷冻干燥对桑葚果粉品质的影响比较", 《食品与发酵工业》 * |
| 张慧恩等: "桑葚真空干燥工艺参数的研究", 《农产品加工(学刊)》 * |
| 王洁等: "真空冷冻干燥的工艺流程", 《医疗卫生装备》 * |
| 赵凤敏等: "常见浆果的真空冷冻干燥特性研究", 《现代食品科技》 * |
Cited By (28)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982848A (en) * | 2015-06-09 | 2015-10-21 | 广东庭颢药业股份有限公司 | Instant mulberry frozen dried fruit and preparation method thereof |
| CN104982861A (en) * | 2015-07-31 | 2015-10-21 | 四川锡成天然食品有限公司 | Production method of instant fruit and vegetable shortcakes |
| CN104996937A (en) * | 2015-07-31 | 2015-10-28 | 四川锡成天然食品有限公司 | Preparation method of convenient vegetable crisps |
| CN105192051A (en) * | 2015-09-30 | 2015-12-30 | 安徽韵沣农业发展有限公司 | Low-temperature mulberry drying treatment process |
| CN105192050A (en) * | 2015-11-13 | 2015-12-30 | 西南大学 | Preparation technology of dried mulberry fruit/mulberry powder, and product and derivative of dried mulberry fruit/mulberry powder |
| CN105918434A (en) * | 2016-07-11 | 2016-09-07 | 王振伟 | Method for processing dry fruit chips by vacuum freeze drying ginseng fruit |
| CN107865893A (en) * | 2016-09-27 | 2018-04-03 | 柳州昕霖科技有限公司 | A kind of lyophilized preparation technology of fresh goods strophanthus divaricatus |
| CN108936433A (en) * | 2018-06-25 | 2018-12-07 | 杨阳 | A kind of preparation method of fruit lozenge |
| CN109452593A (en) * | 2018-12-20 | 2019-03-12 | 江苏省农业科学院 | The method that ultrasonic Alkaline pretreatment collaboration vacuum freeze drying prepares the crisp grain of grape |
| CN109682553A (en) * | 2019-02-28 | 2019-04-26 | 江苏省原子医学研究所 | The restorative procedure of the gas leakage interface of external hanging type vacuum freeze drier |
| CN109984183A (en) * | 2019-05-21 | 2019-07-09 | 新疆黑果枸杞生物科技有限公司 | A kind of freeze-drying method of mulberries |
| CN109984184A (en) * | 2019-05-21 | 2019-07-09 | 新疆黑果枸杞生物科技有限公司 | A kind of freeze-drying method of small white almond |
| CN109997902A (en) * | 2019-05-30 | 2019-07-12 | 胡爱娣 | A kind of full nutrition mulberries superfine preparation method |
| CN111937953A (en) * | 2020-07-19 | 2020-11-17 | 北京工商大学 | Combined drying method of mulberries |
| CN111938112A (en) * | 2020-09-04 | 2020-11-17 | 肖诗林 | Preparation method of dried mulberries |
| CN112425644A (en) * | 2020-10-15 | 2021-03-02 | 江西齐云山食品有限公司(江西省南酸枣工程技术研究中心) | Freeze-drying treatment method for fruits |
| CN112535265A (en) * | 2020-12-22 | 2021-03-23 | 海南中椹生物科技有限公司 | Processing method of mulberry fruit powder |
| CN113803962A (en) * | 2021-07-20 | 2021-12-17 | 红河学院 | Vacuum freeze drying processing technology for keeping effective components of pseudo-ginseng |
| CN113925085A (en) * | 2021-09-14 | 2022-01-14 | 闽南师范大学 | Processing method for prolonging shelf life of mulberries |
| CN113925085B (en) * | 2021-09-14 | 2024-02-06 | 闽南师范大学 | Processing method for prolonging shelf life of mulberries |
| CN113826688A (en) * | 2021-09-24 | 2021-12-24 | 四川工大西南食品研究有限责任公司 | Drying method of fresh tremella |
| CN115005310A (en) * | 2022-05-11 | 2022-09-06 | 沈阳农业大学 | Preparation method of dried mulberry |
| CN115005310B (en) * | 2022-05-11 | 2023-11-03 | 沈阳农业大学 | Manufacturing method of dried mulberries |
| CN114982923A (en) * | 2022-06-10 | 2022-09-02 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Preparation method of freeze-dried mulberry |
| CN115316622A (en) * | 2022-07-06 | 2022-11-11 | 四川省亿尚农业旅游开发有限公司 | Mulberry freeze-dried fruit and preparation process thereof |
| CN115316622B (en) * | 2022-07-06 | 2023-12-26 | 四川省亿尚农业旅游开发有限公司 | Mulberry freeze-dried fruit and preparation process thereof |
| CN115176840A (en) * | 2022-07-18 | 2022-10-14 | 云南众康中药种植有限责任公司 | Processing method and application of freeze-dried mulberry |
| CN115176840B (en) * | 2022-07-18 | 2023-08-22 | 云南众康中药种植有限责任公司 | Processing method and application of freeze-dried mulberry |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104095029A (en) | Vacuum frozen and dried mulberry product and preparation technology thereof | |
| CN101138358B (en) | Method for preparing recuperation fruit vegetables crisp slices through vacuum refrigeration, drying and dipping treatment | |
| CN103431331B (en) | Preparation method of actinidia arguta freeze-dried fruit powder | |
| CN103082273B (en) | Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof | |
| CN104757459A (en) | Crisp lotus root slice and preparation method of crisp lotus root slice | |
| CN103230022B (en) | Technique for producing fermented spareribs by using compound leavening agent | |
| CN102626172B (en) | Method for preparing semi-wet berry type preserved fruits | |
| CN105795240A (en) | Production method of high-quality instant lentinus edodes crisp chips | |
| CN103642647B (en) | A kind of making method of wine of raspberry | |
| CN104273215B (en) | A kind of processing method of fresh yam | |
| CN106690155A (en) | Processing method of whole lyophilized fresh Chinese wolfberry fruit powder | |
| CN103947985A (en) | Method for producing passion fruit vinegar sauerkraut | |
| CN103202481A (en) | Lycium ruthenicum health protection food and preparation method thereof | |
| CN102972700A (en) | Method for manufacturing leisure body-beneficial bacterial dry tempeh | |
| KR101310147B1 (en) | Manufacturing method of chrysanthemum-radish tea using herb medicine materials, and chrysanthemum-radish tea bag thereof | |
| CN104256459A (en) | Making method for fermented olives | |
| CN103783244A (en) | Method for preparing low-sugar papaya pulp | |
| CN104082498A (en) | Manufacturing method for preserved carambola | |
| CN104585652B (en) | A kind of method that low temperature preparation is rich in resistant starch banana chip | |
| CN106259871A (en) | A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots | |
| KR20200059901A (en) | manufacturing method of a jujube using lactic acid bacteria | |
| CN102106377B (en) | Fig preservative and application thereof | |
| CN104542911A (en) | Method for combined drying of green peppers | |
| CN107660616A (en) | A kind of hickory chick dehydrating processing method | |
| CN110089732B (en) | Preparation method of morchella cruzi crisp granules |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141015 |
|
| RJ01 | Rejection of invention patent application after publication |