CN106418326A - Manufacturing method of freeze-dried fruit slices - Google Patents
Manufacturing method of freeze-dried fruit slices Download PDFInfo
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- CN106418326A CN106418326A CN201610854854.5A CN201610854854A CN106418326A CN 106418326 A CN106418326 A CN 106418326A CN 201610854854 A CN201610854854 A CN 201610854854A CN 106418326 A CN106418326 A CN 106418326A
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- fruit
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 106
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 238000004108 freeze drying Methods 0.000 claims abstract description 55
- 238000000034 method Methods 0.000 claims abstract description 46
- 230000008569 process Effects 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 30
- 244000269722 Thea sinensis Species 0.000 claims description 22
- 239000000243 solution Substances 0.000 claims description 21
- 235000013616 tea Nutrition 0.000 claims description 19
- 239000011782 vitamin Substances 0.000 claims description 13
- 229940088594 vitamin Drugs 0.000 claims description 13
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 239000002131 composite material Substances 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 241000220324 Pyrus Species 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 235000021017 pears Nutrition 0.000 claims description 4
- 235000009569 green tea Nutrition 0.000 claims description 3
- 239000012299 nitrogen atmosphere Substances 0.000 claims description 3
- 241000282553 Macaca Species 0.000 claims description 2
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 claims description 2
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 claims 1
- 230000000630 rising effect Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 10
- 238000004321 preservation Methods 0.000 abstract description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 235000015203 fruit juice Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract 1
- 244000298697 Actinidia deliciosa Species 0.000 description 10
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- 235000005979 Citrus limon Nutrition 0.000 description 8
- 244000131522 Citrus pyriformis Species 0.000 description 8
- 235000021022 fresh fruits Nutrition 0.000 description 8
- 244000005700 microbiome Species 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 230000007159 enucleation Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 4
- 235000015110 jellies Nutrition 0.000 description 4
- 239000008274 jelly Substances 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000005913 Maltodextrin Substances 0.000 description 3
- 229920002774 Maltodextrin Polymers 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000005538 encapsulation Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000009413 insulation Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 229940035034 maltodextrin Drugs 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 150000003722 vitamin derivatives Chemical group 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 240000000249 Morus alba Species 0.000 description 2
- 235000008708 Morus alba Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000004098 cellular respiration Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000013441 quality evaluation Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000366676 Justicia pectoralis Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000012298 atmosphere Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000005496 eutectics Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000007970 homogeneous dispersion Substances 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 208000030208 low-grade fever Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of food, and particularly relates to a manufacturing method of freeze-dried fruit slices. The manufacturing method comprises the following steps: raw material selection, cleaning, primary freeze-drying, slicing, soaking, secondary freeze-drying and packaging. According to the manufacturing method, the freeze-drying is carried out before slicing, thereby reducing the loss of the fruit juice in the slicing process, and greatly maintaining the nutrients and fruity odor in the fruit. The slicing and other treatment processes are carried out under the condition of weak respiration of fruit tissue cells, so that the enzyme activity is lowered, thereby lowering the influence of the fruit metabolism on the fruit quality in the working process. The freeze-drying is carried out twice, thereby greatly reducing the loss of nutrients and odor, maximally removing the water in the fruit and prolonging the preservation period of the fruit slices.
Description
Technical field
The invention belongs to food technology field is and in particular to a kind of manufacture method of freeze-dried fruit piece.
Background technology
Because seasonal strong and storage period be short etc., reason is often processed to preserved fruit, fruit jam, freeze-drying tablet etc. to fresh fruit slightly adds
Chemical product, make fruit and vegerable keep fresh state, be not required to process further, direct-edible product.Fruit freeze-drying tablet is as wherein
A kind of fruit freshness preserving technology, generally refer to fresh fruit trimmed processing after make.Because it has nutritional labeling storage rate
High, organoleptic quality is good, thermal content is low, additive-free the advantages of, increasingly advocate today of health in people, be gradually subject to people's weight
Depending on.Preparing the common step of fruit freeze-drying tablet in prior art is cleaned, peeling, section, immersion, lyophilization, packaging etc..
As Chinese patent 20111005090961X《The production method of debitterized low-carbohydrate freeze-dried lemon slices》Disclose a kind of carbohydrate freeze-dried lemon slices
Production method.The method be Fresh Lemon is cleaned, sterilizes, cut into slices after, take off hardship, dipping, sabot, bag after vacuum lyophilization
Dress obtains final product.The method passes through the enzyme debitterness technology of safety, makes xylitol penetrate into lemon tablet, so that prepared lemon tablet is being met
While consumers in general need to pre- preventing obesity, prevention diabetes, hyperglycemia beverage, meet less Bitter Lemon Juice fruit sweet again
The needs of interest sense.And for example Chinese patent application 2014104188310《A kind of Fructus actinidiae chinensiss freeze-drying tablet and its processing method》It is then
Wrap up the serosity being made up of Mel and maltodextrin, freeze-dried rear sealed bundle by after clean for raw material Fructus actinidiae chinensiss, peeling, section
Dress obtains final product macaque freeze-drying tablet.The method is while ensureing that Fructus actinidiae chinensiss functional health composition is basically unchanged it is ensured that good product
Product storage property, instant and functional stabilization.
But said method there is also some problems, such as 1) nutrient component damages fresh fruit in peeling, cut and soaked
Cheng Zhonghui causes part juice to flow out, and can lead to the damage of some vitamin part soluble solid (as mineral etc.) therewith
Lose；2), after peeling, cutting, the compartmentalization of internal enzyme-to-substrate is destructurized for cell physiological biochemical exception fresh fruit,
Enzyme-to-substrate directly contact, oxygen-supplying amount increase simultaneously, Cellular respiration intensity increases, enzymatic reaction is accelerated；3) microorganism pollution is cut
Ge Shi fruit tissue structure suffers damage, and fruit juice is excessive, so that larger surface and abundant nutrition is provided for microorganism
Favourable growth conditionss, are more subject to various pollutions.The microorganism that fresh-cut fruit and vegetable rots is caused to be mainly antibacterial and funguses,
If dealt with improperly, also potential safety hazard can be caused to the product being obtained.4) lack fruit natural flavor due to cutting etc. technique,
Have dulcet alcohols and esters volatilization in fruit, have impact on prepared freeze-dried fruit piece fragrance and lose.
In order to avoid the abundant fruit of some juice content, in cutting process, nutrition leak is serious, and some fruit are not
Just directly carry out the problem of slice processing, fruit is first pulled an oar by some technical staff domestic, after homogenizing lyophilizing cut into slices again.As
Patent 2011103553101《Fructus Mori pulp freeze-drying tablet and skill》Disclose one kind using raw materials such as Fructus Mori fresh fruits, through washing fruit, beating
The method of the prepared Fructus Mori pulp freeze-drying tablet such as slurry, allotment, homogenizing, fill, dress knot, lyophilizing, nitrogen-filled seal.The Mulberry that the method is obtained
Mulberry freeze-drying tablet have the advantages that low sugar, low grade fever, sour and sweet palatability, the smell of fruits is very sweet, preserve with good portability.
And for example patent application 201110308225X《Mashed fruit of kiwi fruit freeze-drying tablet and process》Disclose one kind and adopt Fructus actinidiae chinensiss
Deng raw material, through wash fruit, pull an oar, size mixing, allocating, fill, freeze, lyophilizing, the prepared mashed fruit of kiwi fruit freeze-drying tablet such as nitrogen-filled seal.Should
The Fructus actinidiae chinensiss freeze-drying tablet that method is obtained has successfully reserved source dietary fiber in Fructus actinidiae chinensiss, mineral, vitamin, polyphenol, organic
The nutraceutical agents such as acid, aminoacid.But the pulp freeze-drying tablet freeze again after fruit is first pulled an oar, being obtained after lyophilizing is due to plant
Disorganization, compared with fresh fruit or freeze-dried fruit piece, mouthfeel differs more naturally.
And, for the fruit of individual species, such as Fructus Citri Limoniae, containing bitter taste, if be added without in processing skill new fresh fruit more
Flavoring agent, it is difficult to ensure that preferable mouthfeel.
How to make the in good taste of prepared freeze-dried fruit piece, nutrition leak is little, preservation term limit for length, is production technology personnel one
Straight problem demanding prompt solution.
Content of the invention
In good taste in order to realize freeze-dried fruit piece, nutrition leak is little, the purpose such as preservation term limit for length, and the application aims to provide one
The manufacture method planting freeze-dried fruit piece.
In order to realize foregoing invention purpose, this application provides a kind of manufacture method of freeze-dried fruit piece, it includes raw material
Select, clean, primary freeze drying, section, immersion, secondary freeze drying, packaging.
Wherein, described raw material is one of Fructus Mali pumilae, Fructus Citri Limoniae, pears, Fructus Pruni, Fructus actinidiae chinensiss, Fructus Fragariae Ananssae, cherry tomato and Fructus Persicae or many
Kind.
Described raw material selection can adopt automatic grading of fruits equipment, picks out secondary fruit (such as by fruit grading standard, from excellent
It is divided into A, B, C level to bad, that is, select C level), wherein, the fruit fruit shape picked out not exclusively is rectified, no mechanical is hindered, had
The no soft corruption of fruit aroma, sarcocarp.Preferably, described raw material is Fructus Mali pumilae and/or Fructus Citri Limoniae, and in the maximum of described Fructus Mali pumilae, tangent plane is a diameter of
60-75mm, a diameter of 50-70mm of tangent plane in the maximum of Fructus Citri Limoniae.
Preferably, described raw material is one or more of Fructus Mali pumilae, pears, pears, Fructus Pruni and Fructus Persicae, described primary freeze drying and
Carry out enucleation, remove seed is processed between slicing step.
Preferably, described fruit is Fructus actinidiae chinensiss, the manufacture method of described freeze-dried fruit piece include raw material selection, cleaning, one
Secondary lyophilization, peeling, section, immersion, secondary freeze drying, packaging.
Preferably, described cleaning be by selected go out fruit be placed in cleanout fluid be cleaned by ultrasonic, described cleanout fluid is double
Oxygen water or ozone water solution；The concentration of described hydrogen peroxide is 2-8 weight %；The concentration of described ozone water solution is 5-10mg/L.
It is further preferred that also comprising the steps between cleaning and primary freeze drying step：Will be clear for cleaned liquid
Washed fruit is placed in tea, supersound process 15-60 minute, and described tea is common green tea, such as dragon well green tea, Biluochun
A kind of in tea, Xinyangmaojian tea and Huangshan Maofeng tea, tea is 1 by Folium Camelliae sinensis with water: the weight of (50-100) is than normal by tea
Rule are preparation technology be obtained；It is further preferred that by fruit be placed in supersound process in tea be 0-5 DEG C, supersonic frequency be 30-
Carry out under 80KHz, nitrogen atmosphere.Result of the test shows, this step can effectively remove the pesticide residue of fruit surface, also
Fruit surface can be softened, shorten the fruit cryodesiccated time.
Preferably, described primary freeze drying is carried out as follows：First, once purged fruit is placed in refrigerating chamber
In -15 to -45 DEG C under middle air-proof condition, freeze 5-12 hour further preferably under the conditions of -20 to -35 DEG C；
Then, the fruit after freezing is proceeded to vacuum freeze drier working bin from refrigerating chamber, with the speed of 1-5 DEG C/min
Temperature is risen to 25-65 DEG C, further preferred temperature rises to 40-58 DEG C, be then incubated 6-12 hour.
Preferably, during described lyophilization, vacuum is 1-10Pa.
Preferably, described section is that the fruit after lyophilization is cut into the thin slice that thickness is 3-12mm.
It is further preferred that the temperature that section is carried out is -5 to -10 DEG C.
Preferably, described immersion be by section after fruit slice be placed under the conditions of 0-5 DEG C shitosan-vitamin be combined molten
3-8 minute is stood in liquid.
It is further preferred that described shitosan-vitamin composite solution is with weight by shitosan, vitamin C and ethanol
Ratio is for 1: (6-12): the mixed solution of (80-150), and described ethanol is the ethanol solution of 80-95% for volumetric concentration.Through this step
Fruit slice after rapid process forms layer protecting film on surface, on the one hand can improve the taste of fruit slice, cover bitter taste, separately
On the one hand also greatly remain the fragrance in fruit slice, sample survey results show, soaking after fruit slice be respectively provided with light
Light fruit aroma.
Described secondary freeze drying process can be carried out by the step of primary freeze drying.
Compared with prior art, had the advantage that using the freeze-dried fruit piece that the manufacture method that the application provides is obtained：
1) carry out lyophilization before section, decrease the loss of fruit juice in slicing processes, greatly remain water
The nutritional labeling of fruit and fruit aroma；Carry out cutting into slices etc. in the case that fruit tissue's Cellular respiration is weaker processed, reduces
The activity of enzyme, and then reduce the impact to fruit quality for the fruit own metabolism during processed.
2) for the fruit that indivedual peels are direct-edible, such as Fructus Mali pumilae, do not carry out peeling process, greatly remain fruit
The nutritive value of itself.
3) lyophilization is carried out at twice, while greatly reducing nutritional labeling and loss of aroma, to greatest extent
Slough the moisture in fruit, the storage life of fruit slice can be extended.The freeze-dried fruit piece that embodiment 1-3 provides is 25 in temperature
DEG C, air humidity be 30% under conditions of can keep 9 months unchanged.
4) carry out immersion treatment with shitosan-vitamin composite solution, form layer protecting film, a side on fruit slice surface
The taste of fruit slice can be improved in face, cover bitter taste, on the other hand also greatly remain the fragrance in fruit slice, quality is commented
Valency result shows, soaking after fruit slice be respectively provided with light fruit aroma.
Specific embodiment
With reference to embodiment, the present invention is further elaborated.These embodiments are only in order at purpose of explanation,
And do not limit the scope of the invention and essence.
Embodiment 1
A kind of manufacture method of freeze-dried fruit piece, it comprises the steps：
1) raw material selection
Select the C level Lemon fruit of a diameter of 50-60mm of tangent plane in maximum；
2) clean
By selected go out Fructus Citri Limoniae be placed in the hydrogen peroxide that concentration is 5 weight %, temperature be 10 DEG C under conditions of ultrasonic place
Reason 25 minutes, supersonic frequency is 35KHz；
It is placed in above-mentioned in tea through the Fructus Citri Limoniae that hydrogen peroxide cleaned, carry out supersound process under nitrogen atmosphere 30 minutes, institute
Stating tea is Xinyangmaojian tea, and the weight that tea is 1: 100 by Folium Camelliae sinensis with water is obtained than by the conventional fabrication process of tea；Its
In, supersonic frequency during cleaning step supersound process is 30KHz；
3) primary freeze drying
Once purged fruit is placed under air-proof condition in refrigerating chamber in -15 DEG C of lyophilizations 8 hours；Then will freeze
Fruit afterwards proceeds to vacuum freeze drier working bin from refrigerating chamber, is risen to temperature with the speed of 1 DEG C/min and is incubated 6 after 55 DEG C
Hour, vacuum is 5Pa；
4) cut into slices
Fruit after lyophilization is cut into the thin slice that thickness is 5mm；Temperature during section is -5 DEG C；
5) soak
Fruit slice after section is placed in shitosan-vitamin composite solution under the conditions of 5 DEG C and stands 3 minutes, described
Shitosan-vitamin composite solution is than the mixed solution for 1: 6: 93 by shitosan, vitamin C and ethanol with weight, described
The ethanol solution that ethanol is 95% for volumetric concentration,
Described shitosan is the food stage shitosan of molecular weight 100,000；
6) secondary freeze drying
Lemon tablet after will be soaking is placed under air-proof condition in refrigerating chamber in -20 DEG C of lyophilizations 5 hours；Then will be cold
Lemon tablet after jelly proceeds to vacuum freeze drier working bin from refrigerating chamber, is risen to temperature after 45 DEG C with the speed of 3 DEG C/min
Insulation 8 hours, vacuum is 4Pa；
7) pack
Aseptically, carbohydrate freeze-dried lemon slices are carried out by subpackage using nitrogen charging and food package film, wherein with 2-3 piece lyophilizing
Piece carries out package encapsulation for unit.
Embodiment 2
A kind of manufacture method of freeze-dried fruit piece, it comprises the steps：
1) raw material selection
Select the C level Fructus Mali pumilae of a diameter of 65-70mm of tangent plane in maximum；
2) clean
By selected go out Fructus Mali pumilae be placed in the hydrogen peroxide that concentration is 2 weight %, temperature be 5 DEG C under conditions of supersound process
25 minutes, supersonic frequency was 40KHz；
3) primary freeze drying
Once purged Fructus Mali pumilae is placed under air-proof condition in refrigerating chamber in -20 DEG C of lyophilizations 12 hours；Then will be cold
Fructus Mali pumilae after jelly proceeds to vacuum freeze drier working bin from refrigerating chamber, is risen to temperature after 65 DEG C with the speed of 1.5 DEG C/min
Insulation 8 hours, vacuum is 4Pa；
4) enucleation
Using stoner will be freeze-dried after Fructus Mali pumilae enucleation；Ambient temperature during enucleation is kept to be less than 10 DEG C；
5) cut into slices
Fructus Mali pumilae after enucleation is cut into the thin slice that thickness is 8mm；Temperature during section is -10 DEG C；
6) soak
Apple flakes after section are placed in shitosan-vitamin composite solution under the conditions of 0 DEG C and stand 8 minutes, described
Shitosan-vitamin composite solution is than the mixed solution for 1: 12: 100, institute by shitosan, vitamin C and ethanol with weight
State the ethanol solution that ethanol is 95% for volumetric concentration；
Described shitosan is the food stage shitosan of molecular weight 300,000；
7) secondary freeze drying
Apple flakes after will be soaking are placed under air-proof condition in refrigerating chamber in -35 DEG C of lyophilizations 10 hours；Then will
Apple flakes after freezing proceed to vacuum freeze drier working bin from refrigerating chamber, with the speed of 1 DEG C/min, temperature are risen to 58 DEG C
It is incubated 10 hours afterwards, vacuum is 4Pa；
8) pack
Aseptically, Fructus Mali pumilae freeze-drying tablet is carried out by subpackage using nitrogen charging and food package film, wherein with 2-3 piece lyophilizing
Piece carries out package encapsulation for unit.
Embodiment 3
A kind of manufacture method of freeze-dried fruit piece, it comprises the steps：
1) raw material selection
Select the C level Fructus actinidiae chinensiss of a diameter of 50-55mm of tangent plane in maximum；
2) clean
By selected go out Fructus actinidiae chinensiss be placed in concentration be 5mg/L ozone water solution in, temperature be 5 DEG C under conditions of ultrasonic
Process 25 minutes；
3) primary freeze drying
Once purged Fructus actinidiae chinensiss are placed under air-proof condition in refrigerating chamber in -25 DEG C of lyophilizations 6 hours；Then will be cold
Fruit after jelly proceeds to vacuum freeze drier working bin from refrigerating chamber, is risen to temperature with the speed of 1 DEG C/min and protects after 45 DEG C
Temperature 7 hours, vacuum is 5Pa；
4) remove the peel
Using skinning machine will be freeze-dried after Fructus actinidiae chinensiss peeling；Ambient temperature during enucleation is kept to be less than 5 DEG C；
5) cut into slices
Fructus actinidiae chinensiss after peeling are cut into the thin slice that thickness is 7mm；Temperature during section is -3 DEG C；
6) soak
Kiwifruit piece after section is placed in shitosan-vitamin composite solution under the conditions of 4 DEG C and stands 4 minutes, institute
Stating shitosan-vitamin composite solution is than the mixed solution for 1: 9: 85, institute by shitosan, vitamin C and ethanol with weight
State the ethanol solution that ethanol is 85% for volumetric concentration,
Described shitosan is the food stage shitosan of molecular weight 200,000；
7) secondary freeze drying
Fructus actinidiae chinensiss after will be soaking are placed under air-proof condition in refrigerating chamber in -20 DEG C of lyophilizations 5 hours；Then will be cold
Fructus actinidiae chinensiss after jelly proceed to vacuum freeze drier working bin from refrigerating chamber, are risen to temperature after 45 DEG C with the speed of 3 DEG C/min
Insulation 8 hours, vacuum is 4Pa；
8) pack
Aseptically, fruit freeze-drying tablet is carried out by subpackage using nitrogen charging and food package film, wherein with 2-3 piece lyophilizing
Piece carries out package encapsulation for unit.
Comparative example 1
A kind of manufacture method of Fructus actinidiae chinensiss freeze-drying tablet, it comprises the steps：
1) wrap up in the preparation of serosity
S1.1 chooses Natural Food grade Mel, and measuring the content of reducing sugar such as its Fructose and glucose is 79.84g/100g；Food
Grade maltodextrin, measuring its glucose equivalent (DE value) is 18%；
S1.2 adds maltodextrin in Mel, and adding proportion is 25%, stirs evenly, adjusts soluble solid with drinking water
Content is 10%；
S1.3 carries out homogenizing with high speed homogeneous dispersion machine to deployed serosity of wrapping up in, and setting speed is 3000r/min, the time
For 5min, stand froth breaking；
2) pre-treatment of raw material
It is that Kiwifruit Cultivars are as gorgeous in gold, Guangdong draws 2205, newly U.S., force plant 3 that S2.1 selects the China that thin skin hair is shallow, meat is fine and close
Number etc., fruit shape is in cylindrical, fruit face is intact, fragrant cleaning, no deliquescing, no disease and pests harm, outside moisture without exception, measures it average
Single fruit weight 103g, moisture is 84.57g/100g, and soluble solid content is 13.6Brix, and vitamin content is
102.87mg/100g；
Kiwi fresh fruit is placed in sink S2.2, is fully washed with flowing clear water, washes away supracutaneous medicine
Liquid residual and impurity, then soak 30min with the NaCl solution of mass concentration 1%, then rinsed 1 time with flowing clear water；
S2.3 either manually or mechanically removes the peel, and is slit longitudinally into the thick uniform sheet of 4mm along fruit body；
S2.4 is wrapped up in serosity by what Kiwifruit Slice was sequentially placed into fresh configuration, takes out after 30s；
S2.5 is by evenly laid out for the Kiwifruit Slice taken out in material disc.
3) lyophilizing processing
S3.1 will fill to be wrapped up in slurry kiwifruit piece and puts into refrigerating chamber and carry out pre-freeze, and pre-freezing temperature is set to -30 DEG C, and the pre-freeze time is
4h, finally requires kiwifruit piece central temperature to be less than eutectic point, and keeps at least 2h, pre-freeze is terminated；
S3.2 setting vacuum is 60Pa, and the initial stage that is dried overflows the offer heat of sublimation for accelerating moisture, arranges temperature of heating plate
For 70 DEG C；During strong dehydration, temperature of heating plate is set to 60 DEG C；Latter stage heating-up temperature is dried and is set to 50 DEG C.
4) pack
Kiwifruit piece after lyophilizing is set according to people's common amount size, with every pouch 2-3 piece in bulk is
Main, it is re-weighed and 5 layers of compound PE sack packaging are carried out with 250g, to ensure eat the Fructus actinidiae chinensiss freeze-drying tablet after sealing off in time,
Prevent from making moist in atmosphere and ease back, affect crispy texture.
Quality evaluation
1. invitation has expert 28 people of fruit freeze-drying tablet tasting experience, ordinary consumer 28 people as test evaluation people
Member, above-mentioned evaluation personnel is randomly divided into 4 groups, every group includes expert 7 people and ordinary consumer 7 people, respectively to embodiment 1-3 and
The freeze-dried fruit piece that comparative example 1 is obtained carries out test evaluation and gives a mark.Evaluation index includes product appearance, abnormal smells from the patient, mouthfeel and whole
Body satisfaction, the full marks of each evaluation index are 100 points, and evaluation result is as shown in table 1 below.
The quality evaluation result of the freeze-dried fruit piece that table 1 embodiment 1-3 provides
| Product appearance | Abnormal smells from the patient | Products taste | Product total satisfactory grade | |
| Embodiment 1 | 92 | 95 | 94 | 94 |
| Embodiment 2 | 93 | 93 | 96 | 95 |
| Embodiment 3 | 95 | 93 | 97 | 96 |
| Comparative example 1 | 92 | 65 | 86 | 84 |
The freeze-dried fruit piece that the application provides has light fruit aroma, and the Fructus actinidiae chinensiss freeze-drying tablet that comparative example 1 provides
Substantially anhydrous fruit flavor.
2nd, the preservation term of freeze-drying tablet measures
The freeze-dried fruit piece that embodiment 1-3 and comparative example 1 are obtained is respectively placed in temperature and is 25 DEG C, and air humidity is 30%
Under conditions of, observe and record outward appearance, mouthfeel and the microbiology turbidity situation of fruit slice.Record result such as table 2 below.
Wherein, unchanged refer to that outward appearance, mouthfeel are all unchanged, micro organism quantity increment be less than 0.1%；
No significant change refers to that outward appearance, mouthfeel are substantially unchanged, and micro organism quantity increment is less than 1%；
Change and refer to that outward appearance, mouthfeel are slightly deteriorated, micro organism quantity increment is more than or equal to 1%；
Significant change is had to refer to outward appearance, taste bad, micro organism quantity increment is more than or equal to 10%；
The outward appearance of freeze-dried fruit piece, mouthfeel and microbiology turbidity situation statistics that table 2 embodiment 1-3 provides
The embodiment of the present application 1-3 provide freeze-dried fruit piece temperature be 25 DEG C, air humidity be 30% under conditions of can
Keep 9 months unchanged；Shelf-life is long compared with comparative example 1.
Above-described embodiment is only used as explaining the purpose of the present invention, the scope of the present invention is not limited.Skill to this area
The modification made for art personnel is it will be apparent that the present invention is only limited by scope.
Claims (10)
1. a kind of manufacture method of freeze-dried fruit piece, it include raw material selection, cleaning, primary freeze drying, section, immersion, two
Secondary lyophilization and packaging step.
2. manufacture method according to claim 1, described cleaning step be by selected go out fruit be placed in cleanout fluid
It is cleaned by ultrasonic, described cleanout fluid is hydrogen peroxide or ozone water solution；The concentration of described hydrogen peroxide is 2-8 weight %；Described ozone
The concentration of aqueous solution is 5-10mg/L.
3. manufacture method according to claim 2, the fruit that described cleaned liquid cleaned is placed in tea, supersound process
15-60 minute, described tea is dragon well green tea, Biluochun tea, a kind of in Xinyangmaojian tea and Huangshan Maofeng tea, tea by Folium Camelliae sinensis with
Water is 1: the weight of (50-100) ratio is obtained.
4. manufacture method according to claim 3, described supersound process be 0-5 DEG C, supersonic frequency be 30-80KHz, nitrogen
Atmosphere is carried out under enclosing.
5. manufacture method according to claim 1, described primary freeze drying and/or redrying step press following operation
Carry out：First, fruit is placed under air-proof condition in refrigerating chamber and freezes 5-12 hour in -15 to -45 DEG C；
Then, the fruit after freezing is proceeded to vacuum freeze drier working bin from refrigerating chamber, with the speed of 1-5 DEG C/min by temperature
Degree is incubated 6-12 hour after rising to 25-65 DEG C.
6. manufacture method according to claim 5, under fruit air-proof condition in the refrigerating chamber under the conditions of -20 to -35 DEG C
Freezed；
In vacuum freeze drier working bin, temperature rises to 40-58 DEG C.
7. manufacture method according to claim 1, described slicing step is the fruit after lyophilization to be cut into thickness be
The thin slice of 3-12mm.
8. manufacture method according to claim 1, described soaking step be by section after fruit slice under the conditions of 0-5 DEG C
It is placed in standing 3-8 minute in shitosan-vitamin composite solution.
9. manufacture method according to claim 8, described shitosan-vitamin composite solution is by shitosan, vitamin C
With ethanol with weight than for 1: (6-12): the mixed solution of (80-150), described ethanol is the ethanol of 80-95% for volumetric concentration
Solution.
10. the manufacture method according to any one of claim 1-9, described raw material is Fructus Mali pumilae, Fructus Citri Limoniae, pears, Fructus Pruni, macaque
One or more of Fructus Persicae, Fructus Fragariae Ananssae, cherry tomato and Fructus Persicae.
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| 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 |
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