CN104982861A - Production method of instant fruit and vegetable shortcakes - Google Patents
Production method of instant fruit and vegetable shortcakes Download PDFInfo
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- CN104982861A CN104982861A CN201510462084.5A CN201510462084A CN104982861A CN 104982861 A CN104982861 A CN 104982861A CN 201510462084 A CN201510462084 A CN 201510462084A CN 104982861 A CN104982861 A CN 104982861A
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Abstract
The invention provides a production method of instant fruit and vegetable shortcakes. The method comprises the following steps: pre-processing vegetable and fruits, respectively crushing and pulping, mixing the above obtained fruit pulp with the above obtained vegetable pulp, adding inulin, natural fructose syrup, white granulated sugar and a natural lemon juice, blending, homogenizing to obtain a mixture, pouring the mixture into a die supporting box, and carrying out vacuum freeze drying to obtain the instant fruit and vegetable shortcakes. The fruit and vegetable pulps and other raw materials are mixed according to a specific ratio and undergo vacuum freeze drying to make the fruits and vegetables form a novel and instant fruit and vegetable shortcake food, so the kind of the fruit and vegetable products in the market is enriched. The fruit and vegetable shortcakes made through the production method maximally reserve nutritional components in the fruits and vegetables without loss of the nutritional components or destroys of the color or the taste, and solve the problem of flavor change of the fruit and vegetable fruits, induced by present production technologies; and the fruit and vegetable shortcakes produced through the method also have the advantages of low water content, light weight, easy storage, and convenient transportation and carrying.
Description
Technical field
The present invention relates to instant food processing technique field, particularly a kind of preparation method facilitating fruits and vegetables shortcake.
Background technology
Various food has different nutritional characteristics, reasonably combinedly just must can obtain full nutrition, accomplish balanced in nutrition.The traditional eating habit of China is relatively more rational, has very large advantage; Based on cereal, veterinary antibiotics is mutually auxiliary, low sugar, high microsteping.But along with economic development, the improvement of living, tends to edible more animal food.The fat that this westernization or rich type meals provide and energy and cardiovascular disease, high fat of blood, diabetes, fat incidence height are relevant.Changing everything, to reach human body balanced nutritious, and just should change diet structure, many edible fruits, vegetables, five cereals, eat meat in right amount.Fruit, vegetables, coarse food grain have a variety of, different fruit, vegetables, coarse food grain, its nutrient favourable to human body has to be had less, by the requirement of nutrition more, every day, everyone will eat the demand of different color and luster, the fruit of different cultivars, vegetables, coarse food grain guarantee human body, reached balanced nutritious.But along with the fast development of China's economic, the life of people, work rhythm is accelerated, people have no time and energy goes to buy and the fruits and vegetables making multi items eats, therefore the intake of fruits and vegetables cannot meet the demand of human body to diversification nutriment, although the existing fruit and vegetable product commercially having the diversified people of being convenient to eat, as the candy containing fruits and vegetables, the fruit and vegetable product such as cake and dehydrated fruits and vegetables, wherein containing the candy of fruits and vegetables, cake opens packaging and edible, without the need to making again, there is its convenience, but its fruits and vegetables content is few, the effect of balancing human body diet nutritional can not be reached, can only as a kind of leisure snacks, and in its process, nutriment in fruits and vegetables runs off in a large number, dehydrated fruits and vegetables is by processing and fabricatings such as washing, dryings, makes after sloughing the most of water in fruits and vegetables.The drying process of dehydrated fruits and vegetables has multiple, mainly contain heated-air drying, microwave drying, explosion puffing drying, infrared ray and far infrared drying, vacuum freezedrying etc., wherein vacuum freezedrying is widely used in fruit and vegetable dryness because the nutriment in vegetables and fruits can be kept preferably not run off for its technique, but a lot of fruits and vegetables that drying obtains lose original local flavor because moisture runs off in a large number, such as fresh Kiwi berry taste sweet and sour taste, and by substantially only having tart flavour after vacuum freeze drying.In sum, market is badly in need of one and nutriment can be kept not run off and can keep that fruits and vegetables are former zestfully facilitates fruit and vegetable product, make fruit and vegetable product reach in convenient, nutrition and racyly to coexist.
One section of notification number is CN102132806A, and name is called that the preparation method disclosing cake made of fruits and vegetables in the patent of a kind of preparation method of cake made of fruits and vegetables comprises the following steps: fresh fruit of vegetables is warm blanching in 75-80 DEG C through temperature, and being concentrated into enrichment is 60-65%, for subsequent use; Seawood meal adds 20 times of water, making it fully absorb water is placed in pot, 80 DEG C add malt syrup, constantly stir, and make the abundant dispersing and dissolving of material, when temperature rises to 100 DEG C, cool to 80 DEG C and add fruits and vegetables magma, citric acid, Tea Polyphenols, mix, pour into again in thermostat, keep noting film when 60 DEG C until temperature shaping; Article shaped is put into ice chest, keeps 30 DEG C of demouldings; Adopt the baking of constant temperature circulating wind, temperature controls at 55-60 DEG C, and moisture controls can pack within 20%; Temperature controls at 70-75 DEG C, microwave disinfection 3-5 minute, takes out inspection and gets product.In the method, repeatedly fruit, vegetable juice is adopted more than 60 DEG C high-temperature process, the original color of raw material, nutrition is destroyed more greatly, even some important composition be entirely destroyed, thus lose original nutrition and local flavor; This patent adopts the baking of constant temperature circulating wind dry, and fruit vegetable nutrient material runs off, and dry after moisture control 20% with, not easily preserve for a long time; Quality weight, transports, carries inconvenience.
One section of publication number is disclose the manufacture method that name is called a kind of freeze-drying lemon sustained-release tablet in the Chinese invention patent of CN102948698A, comprise the following steps: Ultrasonic Cleaning, sterilization, secondary cleaning, ingress, essence is cut, seasoning, quick-frozen and vacuum freeze drying, the freeze-drying lemon sustained-release tablet produced according to method of the present invention, ensure that the nutrition in lemon is constant to greatest extent, and its nutrition and local flavor meeting slow release are out in soaked drinking process, greatly can also extend shelf life of products simultaneously, secondly, process adopts a vacuum freeze drying, twice vacuum freeze drying need not greatly reduce production cost, natural in color, sense organ is good.But it should be noted that, different food needs different freeze drying process, the method is only aimed at the freeze-drying method of lemon tablet, the freeze-drying being applied in other food exists limitation, therefore needs to adopt pointed different freeze drying process according to the difference of food.
Summary of the invention
The object of the present invention is to provide a kind of preparation method facilitating fruits and vegetables shortcake, the method first after fruit, vegetable juice and other raw material specific components by the method for vacuum freeze drying fruits and vegetables are made a kind of novel, be convenient to again the fruits and vegetables crisp food that eats, enrich the kind of fruit and vegetable product on market, the fruits and vegetables prepared by the particular combination of each step of the method and technological parameter are crisp, maintain fruits and vegetables Middle nutrition composition to greatest extent not run off, color and luster and taste are not damaged, and have both solved the problem of the fruit and vegetable product local flavor change that existing technology of preparing causes; And fruits and vegetables prepared by the method are crisp moisture low, lightweight, be easy to store, conveniently transport and carry.
For solving the problems of the technologies described above, the present invention is achieved through the following technical solutions.
1, facilitate a preparation method for fruits and vegetables shortcake, described method comprises the steps:
A, by fresh without bad rotten vegetables and fruit cleaning clean after carry out sterilization, cleaning, peeling, base of a fruit process successively after vegetables are carried out blanching process, then filter after fruits and vegetables being sent into 200 ~ 400 order pulverizers pulverizing respectively and obtain fruit pulp and vegetable, for subsequent use;
In this step, vegetables and fruit select base to produce vegetables and fruit.The foreign matter etc. on fruits and vegetables surface is first removed before cleaning; Clean the silt that usual clean water washes away fruits and vegetables surface attachment, foul, then utilizes hyperacoustic cavitation effect for the foreign material in vegetables and fruit surface fold, foul, adopts supersonic wave cleaning machine cleaning, wash away some and be difficult to cleaning materials, then rinse well with clear water; Cleaning after sterilization is then that the thimerosal adopting clean water to wash away fruits and vegetables surface remains; During pulverizing, pulverizer should clean totally, adopts stainless steel pulverizer as well, filters employing 200 ~ 400 order net filtration as well after pulverizing; It is adopt raw and fresh food, partly vegetables to adopt whole blanching in short-term that this step has at fruit, partly vegetables, carries out ultra micro making beating with this raw material.Maintain the nutrition of product, color and luster and fragrance to greatest extent.
B, by the fruit pulp obtained in steps A and vegetable by weight natural fructose syrup, 5 % ~ 10 % white granulated sugars, 0.1% ~ 2% natural lemon juice of the inulin for adding 1 % ~ 5 % after the ratio mixing of 1:1 ~ 3:1,8 % ~ 15 %, reconciling its sugar-acid ratio is after 40 ~ 65, carry out homogeneous process again and obtain mixed material, for subsequent use;
Inulin is the fructan mixt of optimum, pure natural, solubility that finds of the mankind up to now.Inulin was approved as " No. five, new resource food " due to characteristics such as the heat of inulin is low, good water solubility and strengthen Bifidobacterium propagation, reduce blood pressure and blood lipoid, recover functions of intestines and stomach, strengthen many effects such as calcium absorption in 2009 by the Ministry of Public Health, inulin is called as the representational typical products of 21 century human health most, in right amount, rationally edible inulin can desalinate blood sugar concentration, improve vascular disorder, strengthen digestion and bowel movement function, treatment constipation is had to special effect, can strengthen metabolic function, and fast quick-recovery is scalded and other injured wound; Fat-reducing, liver function protecting, skin makeup can be played, dispel the effect of eczema; Appropriate rationally edible inulin has special efficacy to colorectal cancer; Inulin has certain sugariness but lower, be low-yield or noenergy, high-quality health care raw material; The present invention adds inulin, not only plays solid effect to fruits and vegetables shortcake, also increases corresponding natural nutrition function, the material simultaneously increasing sugariness with fructose syrup and white granulated sugar two kinds with the use of, fruits and vegetables shortcake mouthfeel can be improved and the function that has additional nutrients.Citric acid is a kind of natural organic acids, and citric acid has gentle frank tart flavour, and the acidic materials in this product with fruit do not conflict mutually, reaches certain gentle mouthfeel;
C, be filled in mould holder box by mixed material obtained for step B, then namely obtained by vacuum freeze drying and facilitate fruits and vegetables crisp, described vacuum freeze drying comprises precooling, quick-frozen, lyophilization, parsing-desiccation successively.Filling is adopt quantification perfusion unit filling, just will fill, do not overflow in every box.
Described precooling is precooling 3 ~ 4 hours under 0 ~-5 DEG C of condition.This step is carried out in pre-freezer.
During precooling, the temperature of mixed material is reduced to 0 ~ 5 degree, product under this condition, there is not crystallization, like this, after the product of 0 ~ 5 degree sends into the environment of-35 ~-50 DEG C, product, very soon by zone of a crystal, makes crystallization tiny, so good the and delicate mouthfeel of drying product restoration out.
Described quick-frozen the mixed material through pre-freeze is proceeded to rapidly freezing in storehouse at-35 ~-50 DEG C to freeze to mixed material central temperature be-30 ~-40 DEG C, obtains fruits and vegetables block.The fruits and vegetables block that this step obtains can be various shape, as rectangular, and square, circular etc.
Freezing in this step, non-crystallizable water can be there is in temperature is high fruits and vegetables mixed material to exist, be unfavorable for follow-up drying process, but the too low meeting of temperature causes power consumption to increase, increase cost, the present invention is by a large amount of practical studies, and the present invention adopts the storehouse of freezing at-35 ~-50 DEG C to freeze, make mixed material sufficient crystallising, reduce energy consumption cost.
The dryness storehouse of described lyophilization to be that first fruits and vegetables block to be put into condenser temperature be-45 ~-50 DEG C of vacuums be 20 ~ 30Pa freezes 1.5 ~ 2.5 hours, and then adjusting dryness storehouse temperature is 40 ~ 60 DEG C, lyophilization 18 ~ 20 hours.In this step, be first the condenser temperature of dryness storehouse is adjusted to-45 ~-50 DEG C, and then fruits and vegetables block is put into dryness storehouse, and then dryness storehouse is vacuumized.In order to prevent the fruits and vegetables block freezed from thawing, fruits and vegetables block should complete from freezing storehouse the process transferring to dryness storehouse in 5 minutes.
Described parsing-desiccation is be dried to after pressure in dryness storehouse is 25 ~ 15 Pa fruits and vegetables block to deliver from godown under 60 ~ 70 DEG C of conditions in temperature, deliver from godown obtain moisture be 2 ~ 4 % facilitate fruits and vegetables crisp.Vacuum in dryness storehouse has much relations with product drying situation, in parsing-desiccation process, it is 25 ~ 15 Pa that fruits and vegetables block is dried to pressure in storehouse by the present invention, so not only can very well the moisture of fruits and vegetables block be controlled at 2 ~ 4 %, avoid after moisture in dry run just stops the dry Moisture high UCL caused higher than 2 ~ 4 % simultaneously not easily preserve, the problem of carrying and be dried to 2 ~ 4 % also over-drying energy waste caused, the problem of fruits and vegetables block nutrition leak.
Preferably, in step, fruit of the present invention can select at least one in Kiwi berry, strawberry, blueberry, orange, peach, mango, apple, orange, and vegetables can select at least one in spinach, celery, tomato, cauliflower, carrot, pumpkin, asparagus.
In step, described sterilization adopts the NaclO thimerosal of edible 100 ~ 300PPM to carry out sterilization 5 ~ 10 minutes to fruits and vegetables.
In step, described blanching process of being carried out by vegetables is the process that completes carried out in boiling water after being cut by vegetables 50 ~ 120 seconds, cools rapidly afterwards.Cooling can be put in clean cold water and be cooled, and is cooled to room temperature.
The fruits and vegetables obtained after described vacuum freeze drying are crisp is 30% ~ 40% in humidity, and temperature is load in sealing bag rapidly in the clean room of 20 ~ 25 DEG C to store.
Beneficial effect
Compared with prior art, the present invention has the following advantages:
1, the inventive method by fruits and vegetables with after 200 ~ 400 order pulverizer ultramicro grinding making beating by modulating, the combination of the such specific process step of vacuum freeze drying prepares fruits and vegetables shortcake, the fruits and vegetables shortcake making to prepare not only saves the nutrition of product to greatest extent and former local flavor is not suffered a loss, color and luster and taste are not damaged, meet people to nutrition and the demand of taste, simultaneously in mouthfeel, had the raising of matter; Obtained product is crisp block structure, and direct-edible after opening packaging, also can pour in cold boiling water, restoration is good, just can obtain the Juice of one glass of delicious taste in 5 seconds, and mouthfeel is good and instant edible as fresh fruit of vegetables juice, nutrition; The method is applicable to the processing of varied different fruits and vegetables, effectively prevent the loss of some more responsive fragile fruits and vegetables Middle nutrition materials, applied widely, is conducive to large-scale production;
Conventional comminuted fibres particle diameter is large, the mouthfeel that impact is edible, thus makes consumer be difficult to accept.The present invention adopts 200 ~ 400 order pulverizer ultramicro grinding making beating, by the micronize to fiber, obviously can improve mouthfeel and the absorbability of fiber food, thus food resource is fully utilized, and enrich the nutrition of food.Pericarp, fruit stone can change food into through ultramicro grinding.Vegetables wear into micro mist cream at low temperatures, have both saved whole nutritional labelings, and cellulosic also adds water-soluble because of miniaturization, mouthfeel is better.
Fruit pulp mixes with vegetable in the ratio of 1:1 ~ 3:1 by the inventive method, make the fruits and vegetables shortcake that obtains balanced in nutrition, and suitable fruit and vegetables is joined, the fruit and vegetables taste made merges mutually, there is good mouthfeel, this method adds inulin in fruit, vegetable juice, natural fructose syrup, white granulated sugar, natural lemon juice carries out seasoning, modulation, the particular combination of sweetener and specific consumption ensure that the crisp excellent mouthfeel of fruits and vegetables, inulin is not only nutritious, in the present invention, inulin also has shaping, the effect of solid, the technique that the present invention is modulated fruit, vegetable juice with the inulin of specific consumption and precooling of the present invention, quick-frozen, lyophilization, parsing-desiccation technique combines, can ensure that fruits and vegetables shortcake has good mouldability in dry run, ensure shape of product, there is not distortion and subside, improve product appearance quality, compared with prior art, present invention employs new for fruit and vegetable dryness technique of the present invention, ensure that exterior quality and the nutritional quality of fruits and vegetables shortcake, when the present invention is dry, first precooling quick-frozen again, ensures that product freezes rear ice crystal grain very tiny, and after dry, product hole is very little, and after making drying, fruits and vegetables shortcake has good mouthfeel and restoration, and drying effect is good, the freeze-off time of the inventive method lengthens, and ensures shape of product further, does not occur distortion and subside.After dry, the moisture of fruits and vegetables shortcake remains on 2 ~ 4%, make fruits and vegetables shortcake not only be easy to storage, and quality is light, conveniently transports and carries.
The crisp raw material of fruits and vegetables of the present invention can adopt single vegetables and the mixing of single fruit, and also can require that pressing human body desired nutritional every day composition adopts various vegetables and various fruits mixing according to nutrition, comprehensive nutrition is balanced.
2, precooling of the present invention is precooling 3 ~ 4 hours under 0 ~-5 DEG C of condition.During precooling, the temperature of mixed material is reduced to 0 ~ 5 degree, product under this condition, there is not crystallization, like this, after the product of 0 ~ 5 degree sends into the environment of-35 ~-50 DEG C, product, very soon by zone of a crystal, makes crystallization tiny, so good the and delicate mouthfeel of drying product restoration out.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described.
Embodiment 1
Facilitate a preparation method for fruits and vegetables shortcake, described method comprises the steps:
A, by fresh without bad rotten vegetables and fruit cleaning clean after carry out sterilization, cleaning, peeling, base of a fruit process successively after vegetables are carried out blanching process, then fruits and vegetables is filtered respectively after 200 order pulverizers are pulverized and obtains fruit pulp and vegetable, for subsequent use; Wherein fruit adopts strawberry, and vegetables adopt spinach, spinach whole blanching;
B, by the fruit pulp obtained in steps A and vegetable by weight natural fructose syrup, 5 % white granulated sugars, the 0.1% natural lemon juice of the inulin for adding 1 % after the ratio mixing of 1:1,8 %, reconciling its sugar-acid ratio is after 55, carry out homogeneous process again and obtain mixed material, for subsequent use;
C, be filled in mould holder box by mixed material obtained for step B, then namely obtained by vacuum freeze drying and facilitate fruits and vegetables crisp, described vacuum freeze drying comprises precooling, quick-frozen, lyophilization, parsing-desiccation successively.
To the crisp determination of moisture of the fruits and vegetables of the present embodiment, its moisture is 3.6%.
Embodiment 2
Facilitate a preparation method for fruits and vegetables shortcake, described method comprises the steps:
A, by fresh without bad rotten vegetables and fruit cleaning clean after carry out sterilization, cleaning, peeling, base of a fruit process successively after vegetables are carried out blanching process, then fruits and vegetables is filtered respectively after 300 order pulverizers are pulverized and obtains fruit pulp and vegetable, for subsequent use; The present embodiment fruit adopts Kiwi berry, strawberry, orange three kinds mixing, and vegetables adopt the mixing of spinach, celery, three kinds, tomato;
B, by the fruit pulp obtained in steps A and vegetable by weight natural fructose syrup, 8 % white granulated sugars, the 0.5% natural lemon juice of the inulin for adding 3 % after the ratio mixing of 2:1,11 %, reconciling its sugar-acid ratio is after 50, carry out homogeneous process again and obtain mixed material, for subsequent use;
C, be filled in mould holder box by mixed material obtained for step B, then namely obtained by vacuum freeze drying and facilitate fruits and vegetables crisp, described vacuum freeze drying comprises precooling, quick-frozen, lyophilization, parsing-desiccation successively.
To the crisp determination of moisture of the fruits and vegetables of the present embodiment, its moisture is 2.5%.
Embodiment 3
Facilitate a preparation method for fruits and vegetables shortcake, described method comprises the steps:
A, by fresh without bad rotten vegetables and fruit cleaning clean after carry out sterilization, cleaning, peeling, base of a fruit process successively after vegetables are carried out blanching process, then fruits and vegetables is filtered respectively after 400 order pulverizers are pulverized and obtains fruit pulp and vegetable, for subsequent use; The present embodiment fruit adopts the mixing of blueberry, orange, peach, mango, apple, pulls an oar respectively, and vegetables adopt the mixing of cauliflower, carrot, pumpkin, asparagus, for several vegetables of this in the present embodiment, first cut into small pieces, pull an oar respectively after blanching;
B, by the fruit pulp obtained in steps A and vegetable by weight natural fructose syrup, 10 % white granulated sugars, the 1% natural lemon juice of the inulin for adding 5 % after the ratio mixing of 3:1,15 %, reconciling its sugar-acid ratio is after 45, carry out homogeneous process again and obtain mixed material, for subsequent use;
C, be filled in mould holder box by mixed material obtained for step B, then namely obtained by vacuum freeze drying and facilitate fruits and vegetables crisp, described vacuum freeze drying comprises precooling, quick-frozen, lyophilization, parsing-desiccation successively.
To the crisp determination of moisture of the fruits and vegetables of the present embodiment, its moisture is 4%.
Embodiment 4
Facilitate a preparation method for fruits and vegetables shortcake, described method comprises the steps:
A, by fresh without bad rotten vegetables and fruit cleaning clean after carry out sterilization, cleaning, peeling, base of a fruit process successively after vegetables are carried out blanching process, then fruits and vegetables is filtered respectively after 300 order pulverizers are pulverized and obtains fruit pulp and vegetable, for subsequent use; The present embodiment fruit adopt Kiwi berry, orange, peach, mango, apple, orange mixing, vegetables adopt celery, tomato, carrot, pumpkin, asparagus mixing, wherein celery, carrot, pumpkin, asparagus these first cut after blanching process again;
B, by the fruit pulp obtained in steps A and vegetable by weight natural fructose syrup, 8 % white granulated sugars, the 2% natural lemon juice of the inulin for adding 4 % after the ratio mixing of 2.5:1,13 %, reconciling its sugar-acid ratio is after 40, carry out homogeneous process again and obtain mixed material, for subsequent use;
C, be filled in mould holder box by mixed material obtained for step B, then namely obtained by vacuum freeze drying and facilitate fruits and vegetables crisp, described vacuum freeze drying comprises precooling, quick-frozen, lyophilization, parsing-desiccation successively.
The present embodiment mould holder box shaped is circular.
In the present embodiment, described precooling is precooling 4 hours under 0 DEG C of condition.Described quick-frozen is that the quick freezing in storehouse of freezing at the mixed material through pre-freeze is proceeded to rapidly-35 DEG C is-30 DEG C to mixed material central temperature, obtains fruits and vegetables block.Described lyophilization first fruits and vegetables block is put into condenser temperature to be-45 DEG C, and vacuum is freeze 2.5 hours in the dryness storehouse of 20Pa, then lyophilization 20 hours under 40 DEG C of conditions.Described parsing-desiccation is when being dried under 60 DEG C of conditions that in dryness storehouse, pressure is 25Pa in temperature, and delivered from godown by the crisp block of fruit, obtain fruits and vegetables shortcake, measuring its moisture is 2 %.
Embodiment 5
Facilitate a preparation method for fruits and vegetables shortcake, described method comprises the steps:
A, by fresh without bad rotten vegetables and fruit cleaning clean after carry out sterilization, cleaning, peeling, base of a fruit process successively after vegetables are carried out blanching process, then fruits and vegetables is filtered respectively after 350 order pulverizers are pulverized and obtains fruit pulp and vegetable, for subsequent use; In the present embodiment, fruit adopts the mixing of Kiwi berry, strawberry, blueberry, orange, peach, mango, apple, orange, and vegetables adopt the mixing of spinach, celery, tomato, cauliflower, carrot, pumpkin, asparagus.
B, by the fruit pulp obtained in steps A and vegetable by weight natural fructose syrup, 8 % white granulated sugars, the 1.5% natural lemon juice of the inulin for adding 2 % after the ratio mixing of 1.5:1,10 %, reconciling its sugar-acid ratio is after 65, carry out homogeneous process again and obtain mixed material, for subsequent use;
C, be filled in mould holder box by mixed material obtained for step B, then namely obtained by vacuum freeze drying and facilitate fruits and vegetables crisp, described vacuum freeze drying comprises precooling, quick-frozen, lyophilization, parsing-desiccation successively.
The shape of the present embodiment mould holder box is square.
In the present embodiment, the precooling described in step C is precooling 2 hours under-5 DEG C of conditions.Described quick-frozen is that the quick freezing in storehouse of freezing at the mixed material through pre-freeze is proceeded to rapidly-50 DEG C is-40 DEG C to mixed material central temperature, obtains fruits and vegetables block.Described lyophilization first fruits and vegetables block is put into condenser temperature to be-50 DEG C, and vacuum is freeze 1.5 hours in the dryness storehouse of 30Pa, then lyophilization 18 hours under 60 DEG C of conditions.Described parsing-desiccation is when being dried under 70 DEG C of conditions that in dryness storehouse, pressure is 15Pa in temperature, and delivered from godown by the crisp block of fruit, obtain fruits and vegetables shortcake, measuring its moisture is 2.8%.
In order to better implement the present invention, in step, to the present embodiment sterilization adopt the NaclO thimerosal of edible 100PPM to carry out sterilization 10 minutes to fruits and vegetables.It is the process that completes carried out in boiling water after being cut by vegetables 50 seconds that vegetables carry out blanching process, cools rapidly afterwards.
Embodiment 6
Facilitate a preparation method for fruits and vegetables shortcake, described method comprises the steps:
A, by fresh without bad rotten vegetables and fruit cleaning clean after carry out sterilization, cleaning, peeling, base of a fruit process successively after vegetables are carried out blanching process, then fruits and vegetables is filtered respectively after 380 order pulverizers are pulverized and obtains fruit pulp and vegetable, for subsequent use; The present embodiment is total, and fruit adopts the mixing of pears, "Hami" melon, blueberry, orange, peach, mango; Vegetables adopt the mixing of carrot, celery, tomato, cauliflower, cucumber, asparagus;
B, by the fruit pulp obtained in steps A and vegetable by weight natural fructose syrup, 8% white granulated sugar, the 0.8% natural lemon juice of the inulin for adding 4 % after the ratio mixing of 1.8:1,9 %, reconciling its sugar-acid ratio is after 60, carry out homogeneous process again and obtain mixed material, for subsequent use;
C, be filled in mould holder box by mixed material obtained for step B, then namely obtained by vacuum freeze drying and facilitate fruits and vegetables crisp, described vacuum freeze drying comprises precooling, quick-frozen, lyophilization, parsing-desiccation successively.
The shape of the present embodiment mould holder box is square.
In step C, described precooling is precooling 3.5 hours under-3 DEG C of conditions.Described quick-frozen is that the quick freezing in storehouse of freezing at the mixed material through precooling is proceeded to rapidly-45 DEG C is-35 DEG C to mixed material central temperature, obtains fruits and vegetables block.Described lyophilization is that the fruits and vegetables block first quick-frozen obtained is put into condenser temperature and is-47 DEG C, and vacuum is freeze 2 hours in the dryness storehouse of 25Pa, then lyophilization 19 hours under 50 DEG C of conditions.Described parsing-desiccation is when being dried under 65 DEG C of conditions that in dryness storehouse, pressure is 20 Pa in temperature, delivered from godown by the crisp block of fruit, obtain moisture be 3.2 % facilitate fruits and vegetables crisp.
In step, described sterilization adopts the NaclO thimerosal of edible 300PPM to carry out sterilization 5 minutes to fruits and vegetables.It is the process that completes carried out in boiling water after being cut by vegetables 120 seconds that vegetables carry out blanching process, cools rapidly afterwards.
Embodiment 7
The difference of the present embodiment and embodiment 6 is: in order to ensure the quality of fruits and vegetables shortcake and guarantee the quality, the present embodiment by crisp for the fruits and vegetables obtained after vacuum freeze drying be 30% ~ 40% in humidity, temperature is load in sealing bag rapidly in the clean room of 20 ~ 25 DEG C to store.
For the selection of fruits and vegetables, be not limited only to fruits and vegetables cited in the present invention.
The fruits and vegetables prepared according to embodiment 1 ~ 7 method are crisp:
Its exterior quality without subsiding, shape neat; Inner texture is fine and smooth;
Mouthfeel: directly edible sweet and sour taste, crisp tasty and refreshing; Brew into beverage made of fruits or vegetables, sweet and sour taste, pure and fresh tasty and refreshing.
The crisp instant of the fruits and vegetables that the inventive method prepares, rehydration is good, as long as brew into several seconds time of beverage made of fruits or vegetables, fruits and vegetables shortcake embodiment 1 ~ 7 obtained adds cold boiling water and brews, and its rehydration becomes the time of beverage made of fruits or vegetables to be in 2 ~ 5 seconds.
Claims (9)
1. facilitate a preparation method for fruits and vegetables shortcake, it is characterized in that: described method comprises the steps:
A, vegetables and fruit cleaning is clean after carry out sterilization, cleaning, peeling, base of a fruit process successively after vegetables are carried out blanching process, then fruits and vegetables is filtered respectively after 200 ~ 400 order pulverizers are pulverized and obtains fruit pulp and vegetable, for subsequent use;
B, by the fruit pulp obtained in steps A and vegetable by weight natural fructose syrup, 5 % ~ 10 % white granulated sugars, 0.1% ~ 2% natural lemon juice of the inulin for adding 1 % ~ 5 % after the ratio mixing of 1:1 ~ 3:1,8 % ~ 15 %, reconciling its sugar-acid ratio is after 40 ~ 65, carry out homogeneous process again and obtain mixed material, for subsequent use;
C, be filled in mould holder box by mixed material obtained for step B, then namely obtained by vacuum freeze drying and facilitate fruits and vegetables crisp, described vacuum freeze drying comprises precooling, quick-frozen, lyophilization, parsing-desiccation successively.
2. a kind of preparation method facilitating fruits and vegetables shortcake according to claim 1, is characterized in that: described precooling is precooling 3 ~ 4 hours under 0 ~-5 DEG C of condition.
3. a kind of preparation method facilitating fruits and vegetables shortcake according to claim 1, it is characterized in that: described quick-frozen be the mixed material through precooling is proceeded to rapidly at-35 ~-50 DEG C to freeze quick freezing in storehouse be-30 ~-40 DEG C to mixed material central temperature, obtain fruits and vegetables block.
4. a kind of preparation method facilitating fruits and vegetables shortcake according to claim 1, it is characterized in that: described lyophilization is that to put into condenser temperature be-45 ~-50 DEG C to the fruits and vegetables block first quick-frozen obtained, vacuum is freeze 1.5 ~ 2.5 hours in the dryness storehouse of 20 ~ 30Pa, then lyophilization 18 ~ 20 hours under 40 ~ 60 DEG C of conditions.
5. a kind of preparation method facilitating fruits and vegetables shortcake according to claim 1, it is characterized in that: described parsing-desiccation is when being dried under 60 ~ 70 DEG C of conditions that in dryness storehouse, pressure is 25 ~ 15 Pa in temperature, the crisp block of fruit is delivered from godown, obtain moisture be 2 ~ 4 % facilitate fruits and vegetables crisp.
6. a kind of preparation method facilitating fruits and vegetables shortcake according to claim 1, it is characterized in that: in step, described fruit is at least one in Kiwi berry, strawberry, blueberry, orange, peach, mango, apple, orange, and described vegetables are at least one in spinach, celery, tomato, cauliflower, carrot, pumpkin, asparagus.
7. a kind of preparation method facilitating fruits and vegetables shortcake according to claim 1, is characterized in that: in step, and described sterilization adopts the NaclO thimerosal of edible 100 ~ 300PPM to carry out sterilization 5 ~ 10 minutes to fruits and vegetables.
8. a kind of preparation method facilitating fruits and vegetables shortcake according to claim 1, is characterized in that: in step, and described blanching process of being carried out by vegetables is the process that completes carried out in boiling water after being cut by vegetables 50 ~ 120 seconds, cools rapidly afterwards.
9. a kind of preparation method facilitating fruits and vegetables shortcake according to claim 1, is characterized in that: the fruits and vegetables obtained after described vacuum freeze drying are crisp is 30% ~ 40% in humidity, and temperature is load in sealing bag rapidly in the clean room of 20 ~ 25 DEG C to store.
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| CN109105729A (en) * | 2018-07-13 | 2019-01-01 | 稳健医疗用品股份有限公司 | A kind of freeze-drying coarse grain food product |
| CN109430823A (en) * | 2018-12-10 | 2019-03-08 | 南京晓庄学院 | A kind of processing method of fruits and vegetables edible mushroom recombination tabletting |
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| CN112401173A (en) * | 2019-08-23 | 2021-02-26 | 浙江星菜农业科技有限公司 | Freeze-dried vegetable, nut kernel and grain dissolved bean product and preparation method thereof |
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