CN108077405A - A kind of freeze-drying dried fruit and preparation method thereof - Google Patents
A kind of freeze-drying dried fruit and preparation method thereof Download PDFInfo
- Publication number
- CN108077405A CN108077405A CN201711347628.9A CN201711347628A CN108077405A CN 108077405 A CN108077405 A CN 108077405A CN 201711347628 A CN201711347628 A CN 201711347628A CN 108077405 A CN108077405 A CN 108077405A
- Authority
- CN
- China
- Prior art keywords
- fruit
- dried fruit
- freeze
- raw material
- drying
- 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
- 235000011869 dried fruits Nutrition 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000004108 freeze drying Methods 0.000 title claims description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 133
- 239000002994 raw material Substances 0.000 claims abstract description 44
- 239000000796 flavoring agent Substances 0.000 claims abstract description 34
- 235000019634 flavors Nutrition 0.000 claims abstract description 34
- 239000000463 material Substances 0.000 claims abstract description 31
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 29
- 238000007710 freezing Methods 0.000 claims abstract description 28
- 230000008014 freezing Effects 0.000 claims abstract description 28
- 238000006555 catalytic reaction Methods 0.000 claims abstract description 14
- 238000005507 spraying Methods 0.000 claims abstract description 9
- 238000001514 detection method Methods 0.000 claims abstract description 8
- 238000003860 storage Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 15
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 15
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 13
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 13
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 13
- 229960002675 xylitol Drugs 0.000 claims description 13
- 235000010447 xylitol Nutrition 0.000 claims description 13
- 239000000811 xylitol Substances 0.000 claims description 13
- 241000894006 Bacteria Species 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 240000008790 Musa x paradisiaca Species 0.000 claims description 7
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- 240000008554 Aloysia triphylla Species 0.000 claims description 6
- 235000013668 Aloysia triphylla Nutrition 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 241000581650 Ivesia Species 0.000 claims description 6
- 244000143590 Salvia chinensis Species 0.000 claims description 6
- 235000007154 Salvia chinensis Nutrition 0.000 claims description 6
- 235000005794 Salvia japonica Nutrition 0.000 claims description 6
- 239000000575 pesticide Substances 0.000 claims description 6
- 239000000447 pesticide residue Substances 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 5
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 3
- 235000021028 berry Nutrition 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 2
- 244000298715 Actinidia chinensis Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000001408 fungistatic effect Effects 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 244000298697 Actinidia deliciosa Species 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000003186 Stachytarpheta cayennensis Species 0.000 description 1
- 235000009233 Stachytarpheta cayennensis Nutrition 0.000 description 1
- 235000007212 Verbena X moechina Moldenke Nutrition 0.000 description 1
- 240000001519 Verbena officinalis Species 0.000 description 1
- 235000001594 Verbena polystachya Kunth Nutrition 0.000 description 1
- 235000007200 Verbena x perriana Moldenke Nutrition 0.000 description 1
- 235000002270 Verbena x stuprosa Moldenke Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 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
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000452 restraining effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013311 vegetables 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
- A23B7/08—Preserving with sugars
-
- 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)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of vacuum freeze drying dried fruit, its key points of the technical solution are that comprising the following steps：Step 1：Pretreatment of raw material；Step 2：Fruit keeps in cold storage；Step 3：Freeze fruit detection；Step 4：Negative catalysis is handled；Step 5：Fruit is modified；Step 6：Fruit is cut；Step 7：Freezing；Step 8：It is lyophilized, obtain dried fruit；Step 9：Natural flavour mountaineous collocation material is prepared, and spraying attachment is carried out in fruit surface；Step 10：Obtained dried fruit carries out secondary freezing；Step 11：It is secondary lyophilized, dried fruit is placed in vacuum freeze-drying tank, obtains dried fruit；Step 12：It is finally sorted and is vacuum-packed, reached the natural flavour mountaineous collocation material of one layer of spraying and allowed dried fruit that there is more abundant fragrance and good fungistatic effect, increased the shelf-life of food.
Description
Technical field
The present invention relates to dried fruit manufacture field, more particularly to a kind of freeze-drying dried fruit and preparation method thereof.
Background technology
Freeze Drying Technique is referred to as lyophilized, earliest for pharmaceuticals industry, first by Russian scientist laboratory into
Row is tested and succeeded, and the rear U.S. is using the food that freeze drying technology produces as the space food of astronaut.The birth of freeze drying technology
It is raw, astronaut's fresh-keeping and nutrition problem of food during space works is made to be solved at all, therefore freeze drying technology is also space
Boat food technology.
And in recent years, the application of freeze drying technology constantly extends, and enters civil field, and freeze-dried fruit is relatively common,
The existing Chinese patent that can refer to Publication No. CN106418326A, it discloses a kind of production method of freeze-dried fruit piece,
The production method of the freeze-dried fruit piece, it is dry including raw material selection, cleaning, primary freeze drying, section, immersion, secondary freezing
Dry and packaging.
During actual fruit freezes, the problem of in order to allow fruit freeze-drying tablet that corruption will not occur, it will usually add
Some chemical preservatives can so allow fruit freeze-drying tablet to maintain the shelf-life of some time, and consumer is for addition chemistry
The food of preservative has the worry on food-safety problem, and therefore, the worker of many fruit field of deep exists at present
It is explored on the problem of increasing the fruit freeze-drying tablet shelf-life while solution never adds preservative, is not adding the same of preservative
Shi Tisheng fruit freeze-drying tablet shelf-life problems still have to be solved.
The content of the invention
The object of the present invention is to provide a kind of preparation methods of vacuum freeze drying dried fruit, play the table in dried fruit
The natural flavour mountaineous collocation material of one layer of face spraying allows dried fruit to have more abundant fragrance and has good bactericidal effect, antibacterial effect
Fruit increases the shelf-life of food.
The present invention above-mentioned technical purpose technical scheme is that：A kind of vacuum freeze drying fruit
Dry preparation method, comprises the following steps：
Step 1：Pretreatment of raw material, without rot, damage, pesticide residue meets the fruit of national standard and makees raw material, cleaning and sterilizing,
The impurity on raw material surface is cleaned with clear water, then soaking disinfection 1-2min is carried out with the NaClO solution of 250-300ppm, rinsing is gone residual
It stays, is remained with the NaClO on clear water removal raw material surface；
Step 2：Fruit keeps in cold storage, and is transferred to fruit deep processing workshop；
Step 3：Freeze fruit detection：Bacterium, Detecting Pesticide are carried out to the fruit of freezing, and the fruit of different conditions is carried out
Sorting；
Step 4：Negative catalysis is handled, at -5 DEG C -- 10 DEG C, the qualified fruit sorted out is tentatively subjected to negative catalysis；
Step 5：Fruit is modified, and is removed the skin of fruit raw material or is adhered to sundries and decayed portion and part of damaging；
Step 6：Fruit is cut, and the raw material in step 5 is cut, and fruit fourth, fruit chunk or fruit slice is made；
Step 7：Freezing, -25 DEG C -- in 35 DEG C of quick freezing repository, quick-frozen more than time 4h；
Step 8：It is lyophilized, will be quick-frozen after fruit be put into vacuum freeze-drying tank and freeze, -28 DEG C -35 DEG C of freeze temperature, vacuum degree
50-200Pa, drying time 15-30h, obtains dried fruit；
Step 9：Natural flavour mountaineous collocation material is prepared, natural flavour mountaineous collocation material includes galactooligosaccharide, xylitol, bar lattice denier mouse
Tail grass,Lemon verbena, water and carry out spraying attachment in fruit surface；
Step 10：Secondary freezing is carried out to the dried fruit that step 9 obtains, cryogenic temperature is identical with step 7；
Step 11：It is secondary lyophilized, dried fruit is placed in vacuum freeze-drying tank, vacuum degree 50-200Pa obtains dried fruit；
Step 12：It is finally sorted and is vacuum-packed.
Preferably, every kilogram of natural flavour mountaineous collocation material includes galactooligosaccharide 200g, xylitol 100g, bar lattice denier rat-tail
Careless 100g,Lemon verbena100g, water 500g.
Preferably, in step 6, the thickness 2mm-2cm of fruit cutting.
Preferably, fruit is preferably banana, Kiwi berry.
Preferably, in step 11, the temperature in secondary freeze-drying process is -28 DEG C -35 DEG C.
Preferably, in step 11, freeze-drying time 5-10h.
Through the above technical solutions, freezing by rational preprocess method and to fruit, lyophilized fruit is obtained
Dry, while in the natural flavour mountaineous collocation material of one layer of surface spray of dried fruit, addition of the natural flavour mountaineous collocation material can allow fruit
It is dry that with more abundant fragrance, the sense of taste that can further increase people is enjoyed, and promotes the appetite of user, and in day
The substance added in the dispensing of right flavor collocation material selected bar lattice denier Salvia japonica andLemon verbena, the cooperation of the two can be
While providing corresponding flavor fragrance to dried fruit, also with good bactericidal effect, a variety of putrefactivebacterias can be inhibited
It grows, increases the shelf-life of food.
The purpose of the present invention two：A kind of vacuum freeze drying dried fruit, including the method as described in claim 1-7 is any
Dried fruit obtained.
Through the above technical solutions, the dried fruit obtained by the above method not only has a good mouthfeel, at the same also because
Addition for natural flavour mountaineous collocation material has special aroma, and user can be invited to have good appetite, and pass through the party
Method can largely keep the nutriment of fruit in itself, and eater can be very good therefrom to obtain nutriment.
In conclusion the invention has the advantages that：
1st, the dried fruit that can ensure to process to the stability contorting of fruit freeze-drying flow has had good dehydrating effect,
Ultralow water content can ensure that dried fruit has the longer shelf-life in itself；
2nd, freeze-dried fruit can play by rational freezing dry process and keep containing for vitamin C and dietary fiber well
Amount allows eater to obtain more nutriments；
3rd, the natural flavour mountaineous collocation material of addition can allow the taste of dried fruit to be converted into more abundant answer from single fruity
Taste is closed, it is more attractive edible；
4th, natural flavour mountaineous the specific of collocation material selects the problem of being then additionally contemplates that restraining and sterilizing bacteria, passes through the natural flavour mountaineous collocation of addition
Material can play the role of reducing bacteria breed, inhibit bacteria growth, extend the shelf-life of dried fruit；
5th, simultaneously, galactooligosaccharide and xylitol are with the addition of in the natural flavour mountaineous collocation material of addition, both substances are low
Energy glucide can also play the problem of reducing eater's Energy intaking while dried fruit taste itself is promoted, subtract
Problem of obesity caused by few drinkable water dried fruit；
6th, the selection of galactooligosaccharide is additionally contemplates that galactooligosaccharide is that Bifidobacterium in human body intestinal canal, Lactobacillus acidophilus etc. have
The fabulous nutrient source of beneficial bacteria and effective proliferation factor can improve the digestion and absorption function of human body intestinal canal, can allow intake
Vitamin C finally plays its due effect.
Specific embodiment
The present invention is described in further detail below.
Article in following each embodiments is purchased from market.
Fruit detection, processing are with reference to GB 18406.2-2001 agricultural product securities quality and GB/ in following embodiment
T31273-2014 quick-frozen fresh fruits and quick-frozen fresh vegetables production management specification.
Embodiment 1, a kind of preparation method of vacuum freeze drying dried Chinese gooseberry, comprise the following steps：
Step 1：Pretreatment of raw material, without rot, damage, pesticide residue meets the fruit of national standard and makees raw material, cleaning and sterilizing,
The impurity on raw material surface is cleaned with clear water, then soaking disinfection 2min is carried out with the NaClO solution of 300ppm, rinsing goes to remain, and uses
The NaClO residuals on clear water removal raw material surface；
Step 2：Fruit keeps in cold storage, and is transferred to fruit deep processing workshop；
Step 3：Freeze fruit detection：Bacterium, Detecting Pesticide are carried out to the fruit of freezing, and the fruit of different conditions is carried out
Sorting；
Step 4：Negative catalysis is handled, and at -10 DEG C, the qualified fruit sorted out tentatively is carried out negative catalysis；
Step 5：Fruit is modified, and is removed the skin of fruit raw material or is adhered to sundries and decayed portion and part of damaging；
Step 6：Fruit is cut, and the raw material in step 5 is cut, and fruit fourth, fruit chunk or fruit slice, fruit point is made
The thickness 2cm cut；
Step 7：It freezes, in -35 DEG C of quick freezing repository, quick-frozen time 8h；
Step 8：It is lyophilized, will be quick-frozen after fruit be put into vacuum freeze-drying tank and freeze, -35 DEG C of freeze temperature, vacuum degree 200Pa,
Drying time is 30h, obtains dried fruit；
Step 9：Natural flavour mountaineous collocation material is prepared, natural flavour mountaineous collocation material includes galactooligosaccharide, xylitol, bar lattice denier mouse
Tail grass,Lemon verbena, water, wherein every kilogram it is natural flavour mountaineous collocation material include galactooligosaccharide 200g, xylitol 100g, bar
Lattice denier Salvia japonica 100g,Lemon verbena100g, water 500g, and the slurry being mixed to get carries out spraying attachment in fruit surface；
Step 10：Secondary freezing is carried out to the dried fruit that step 9 obtains, cryogenic temperature is identical with step 7；
Step 11：It is secondary lyophilized, dried fruit is placed in vacuum freeze-drying tank, temperature is 35 DEG C, vacuum degree 200Pa, is freezed
Time is 10h, obtains dried fruit；
Step 12：It is finally sorted and is vacuum-packed.
Embodiment 2, a kind of preparation method of vacuum freeze drying banana figs, comprise the following steps：
Step 1：Pretreatment of raw material, without rot, damage, pesticide residue meets the fruit of national standard and makees raw material, cleaning and sterilizing,
The impurity on raw material surface is cleaned with clear water, then soaking disinfection 1min is carried out with the NaClO solution of 250ppm, rinsing goes to remain, and uses
The NaClO residuals on clear water removal raw material surface；
Step 2：Fruit keeps in cold storage, and is transferred to fruit deep processing workshop；
Step 3：Freeze fruit detection：Bacterium, Detecting Pesticide are carried out to the fruit of freezing, and the fruit of different conditions is carried out
Sorting；
Step 4：Negative catalysis is handled, and at -5 DEG C, the qualified fruit sorted out tentatively is carried out negative catalysis；
Step 5：Fruit is modified, and is removed the skin of fruit raw material or is adhered to sundries and decayed portion and part of damaging；
Step 6：Fruit is cut, and the raw material in step 5 is cut, and fruit fourth, fruit chunk or fruit slice, fruit point is made
The thickness 2mm cut；
Step 7：It freezes, in -25 DEG C of quick freezing repository, quick-frozen time 4h；
Step 8：It is lyophilized, will be quick-frozen after fruit be put into vacuum freeze-drying tank and freeze, -28 DEG C of freeze temperature, vacuum degree 50Pa,
Drying time is 15h, obtains dried fruit；
Step 9：Natural flavour mountaineous collocation material is prepared, natural flavour mountaineous collocation material includes galactooligosaccharide, xylitol, bar lattice denier mouse
Tail grass,Lemon verbena, water, wherein every kilogram it is natural flavour mountaineous collocation material include galactooligosaccharide 200g, xylitol 100g, bar
Lattice denier Salvia japonica 100g,Lemon verbena100g, water 500g, and the slurry being mixed to get carries out spraying attachment in fruit surface；
Step 10：Secondary freezing is carried out to the dried fruit that step 9 obtains, cryogenic temperature is identical with step 7；
Step 11：It is secondary lyophilized, dried fruit is placed in vacuum freeze-drying tank, temperature is -28 DEG C, vacuum degree 50Pa, is freezed
Time is 5h, obtains dried fruit；
Step 12：It is finally sorted and is vacuum-packed.
Embodiment 3, a kind of preparation method of vacuum freeze drying dried Chinese gooseberry, comprise the following steps：
Step 1：Pretreatment of raw material, without rot, damage, pesticide residue meets the fruit of national standard and makees raw material, cleaning and sterilizing,
The impurity on raw material surface to be cleaned with clear water, then soaking disinfection 1.5min is carried out with the NaClO solution of 275ppm, rinsing goes to remain,
It is remained with the NaClO on clear water removal raw material surface；
Step 2：Fruit keeps in cold storage, and is transferred to fruit deep processing workshop；
Step 3：Freeze fruit detection：Bacterium, Detecting Pesticide are carried out to the fruit of freezing, and the fruit of different conditions is carried out
Sorting；
Step 4：Negative catalysis is handled, and at -7 DEG C, the qualified fruit sorted out tentatively is carried out negative catalysis；
Step 5：Fruit is modified, and is removed the skin of fruit raw material or is adhered to sundries and decayed portion and part of damaging；
Step 6：Fruit is cut, and the raw material in step 5 is cut, and fruit fourth, fruit chunk or fruit slice, fruit point is made
The thickness 11mm cut；
Step 7：It freezes, in -30 DEG C of quick freezing repository, quick-frozen time 6h；
Step 8：It is lyophilized, will be quick-frozen after fruit be put into vacuum freeze-drying tank and freeze, 4 DEG C, vacuum degree 130Pa of freeze temperature is done
The dry time is 23h, obtains dried fruit；
Step 9：Natural flavour mountaineous collocation material is prepared, natural flavour mountaineous collocation material includes galactooligosaccharide, xylitol, bar lattice denier mouse
Tail grass,Lemon verbena, water, wherein every kilogram it is natural flavour mountaineous collocation material include galactooligosaccharide 200g, xylitol 100g, bar
Lattice denier Salvia japonica 100g,Lemon verbena100g, water 500g, and the slurry being mixed to get carries out spraying attachment in fruit surface；
Step 10：Secondary freezing is carried out to the dried fruit that step 9 obtains, cryogenic temperature is identical with step 7；
Step 11：It is secondary lyophilized, dried fruit is placed in vacuum freeze-drying tank, temperature is 4 DEG C, vacuum degree 126Pa, when freezing
Between for 7.5h, obtain dried fruit；
Step 12：It is finally sorted and is vacuum-packed.
Embodiment 4, a kind of preparation method of vacuum freeze drying banana figs, comprise the following steps：
Step 1：Pretreatment of raw material, without rot, damage, pesticide residue meets the fruit of national standard and makees raw material, cleaning and sterilizing,
The impurity on raw material surface is cleaned with clear water, then soaking disinfection 2min is carried out with the NaClO solution of 300ppm, rinsing goes to remain, and uses
The NaClO residuals on clear water removal raw material surface；
Step 2：Fruit keeps in cold storage, and is transferred to fruit deep processing workshop；
Step 3：Freeze fruit detection：Bacterium, Detecting Pesticide are carried out to the fruit of freezing, and the fruit of different conditions is carried out
Sorting；
Step 4：Negative catalysis is handled, and at -10 DEG C, the qualified fruit sorted out tentatively is carried out negative catalysis；
Step 5：Fruit is modified, and is removed the skin of fruit raw material or is adhered to sundries and decayed portion and part of damaging；
Step 6：Fruit is cut, and the raw material in step 5 is cut, and fruit fourth, fruit chunk or fruit slice, fruit point is made
The thickness 2cm cut；
Step 7：Freezing, -25 DEG C -- in 35 DEG C of quick freezing repository, quick-frozen more than time 4h；
Step 8：It is lyophilized, will be quick-frozen after fruit be put into vacuum freeze-drying tank and freeze, -28 DEG C of freeze temperature, vacuum degree 50Pa,
Drying time is 15h, obtains dried fruit；
Step 9：Natural flavour mountaineous collocation material is prepared, natural flavour mountaineous collocation material includes galactooligosaccharide, xylitol, bar lattice denier mouse
Tail grass,Lemon verbena, water, wherein every kilogram it is natural flavour mountaineous collocation material include galactooligosaccharide 200g, xylitol 100g, bar
Lattice denier Salvia japonica 100g,Lemon verbena100g, water 500g, and the slurry being mixed to get carries out spraying attachment in fruit surface；
Step 10：Secondary freezing is carried out to the dried fruit that step 9 obtains, cryogenic temperature is identical with step 7；
Step 11：It is secondary lyophilized, dried fruit is placed in vacuum freeze-drying tank, temperature is -28 DEG C, vacuum degree 50Pa, is freezed
Time is 5h, obtains dried fruit；
Step 12：It is finally sorted and is vacuum-packed.
Contrast experiment
Comparative example 1：Using traditional hot air drying technical finesse banana, and obtain corresponding banana chip；
Comparative example 2：A kind of preparation method of vacuum freeze drying banana figs, comprises the following steps：
Step 1：Raw material is checked and accepted, and nothing rots, damages, the Kiwi berry of non agricultural chemical residuum makees raw material；
Step 2：Cleaning and sterilizing cleans the impurity on raw material surface with clear water, then with the NaClO solution of 275ppm impregnate and disappear
Malicious 1.5min；
Step 3：Rinsing goes to remain, and is remained with the NaClO on clear water removal raw material surface；
Step 4：Inedible portion is removed, removes the skin of fruit raw material, removes decayed portion or part of damaging；
Step 5：Negative catalysis is handled, and at -6 DEG C, is tentatively freezed fruit；
Step 6：Fruit is cut, and the raw material in step 5 is cut, and fruit fourth, fruit chunk or fruit slice, fruit point is made
The thickness 2.1cm cut；
Step 7：It freezes, in -30 DEG C of quick freezing repository, quick-frozen more than time 4h；
Step 8：It is lyophilized, will be quick-frozen after fruit freezed into stove, -55 DEG C of freeze temperature, vacuum degree 124Pa, drying time is
23h obtains dried fruit；
Step 9：Then it is vacuum-packed.
Flavor and shelf-life test experience
It extracts 100 people from area in all parts of the country the dried fruit obtained of embodiment 1-4 and comparative example 1-2 is carried out foretasting experiment
And for 100 points of standard evaluate dried fruit according to full marks, while shelf-life of dried fruit is carried out actually detected.
Table one is the evaluation table that freeze-dried fruit is done.
By upper table it can be found that the mistake of the natural flavour mountaineous collocation material of the sprinkling added on the basis of common freeze-dried fruit is done
Journey can allow dried fruit to add a variety of flavors, and script dried fruit never odorlessness is allowed to become aromatic, and plus jelly
Dried fruit technology can ensure fruit shape in itself and color and luster in itself, fruit be allowed to have achieved the effect that look good, smell good and taste good, simultaneously
The selection of natural flavour mountaineous collocation material is additionally contemplates that the effect for promoting the dried fruit shelf-life, makes dried fruit any without adding again in itself
Chemical addition agent ensures the shelf-life of food, has achieved the effect that without using any chemical addition agent.
This specific embodiment is only explanation of the invention, is not limitation of the present invention, people in the art
Member can as needed make the present embodiment the modification of no creative contribution after this specification is read, but as long as at this
It is all protected in the right of invention be subject to Patent Law.
Claims (7)
1. a kind of preparation method of vacuum freeze drying dried fruit, it is characterised in that：Comprise the following steps：
Step 1：Pretreatment of raw material, without rot, damage, pesticide residue meets the fruit of national standard and makees raw material, cleaning and sterilizing,
The impurity on raw material surface is cleaned with clear water, then soaking disinfection 1-2min is carried out with the NaClO solution of 250-300ppm, rinsing is gone residual
It stays, is remained with the NaClO on clear water removal raw material surface；
Step 2：Fruit keeps in cold storage, and is transferred to fruit deep processing workshop；
Step 3：Freeze fruit detection：Bacterium, Detecting Pesticide are carried out to the fruit of freezing, and the fruit of different conditions is carried out
Sorting；
Step 4：Negative catalysis is handled, at -5 DEG C -- 10 DEG C, the qualified fruit sorted out is tentatively subjected to negative catalysis；
Step 5：Fruit is modified, and is removed the skin of fruit raw material or is adhered to sundries and decayed portion and part of damaging；
Step 6：Fruit is cut, and the raw material in step 5 is cut, and fruit fourth, fruit chunk or fruit slice is made；
Step 7：Freezing, -25 DEG C -- in 35 DEG C of quick freezing repository, quick-frozen more than time 4h；
Step 8：It is lyophilized, will be quick-frozen after fruit be put into vacuum freeze-drying tank and freeze, -28 DEG C -35 DEG C of freeze temperature, vacuum degree
50-200Pa, drying time 15-30h, obtains dried fruit；
Step 9：Natural flavour mountaineous collocation material is prepared, natural flavour mountaineous collocation material includes galactooligosaccharide, xylitol, bar lattice denier mouse
Tail grass,Lemon verbena, water and carry out spraying attachment in fruit surface；
Step 10：Secondary freezing is carried out to the dried fruit that step 9 obtains, cryogenic temperature is identical with step 7；
Step 11：It is secondary lyophilized, dried fruit is placed in vacuum freeze-drying tank, vacuum degree 50-200Pa obtains dried fruit；
Step 12：It is finally sorted and is vacuum-packed.
2. a kind of preparation method of vacuum freeze drying dried fruit according to claim 1, it is characterised in that：Every kilogram of day
Right flavor collocation material include galactooligosaccharide 200g, xylitol 100g, bar lattice denier Salvia japonica 100g,Lemon verbena100g、
Water 500g.
3. a kind of preparation method of vacuum freeze drying dried fruit according to claim 1, it is characterised in that：Step 6
In, the thickness 2mm-2cm of fruit cutting.
4. a kind of preparation method of vacuum freeze drying dried fruit according to claim 1, it is characterised in that：Fruit is preferred
For banana, Kiwi berry.
5. a kind of preparation method of vacuum freeze drying dried fruit according to claim 1, it is characterised in that：Step 11
In, the temperature in secondary freeze-drying process is -28 DEG C -35 DEG C.
6. a kind of preparation method of vacuum freeze drying dried fruit according to claim 1, it is characterised in that：Step 11
In, freeze-drying time 5-10h.
7. a kind of vacuum freeze drying dried fruit, it is characterised in that：Including method system as claimed in any one of claims 1 to 6
The dried fruit obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711347628.9A CN108077405A (en) | 2017-12-15 | 2017-12-15 | A kind of freeze-drying dried fruit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711347628.9A CN108077405A (en) | 2017-12-15 | 2017-12-15 | A kind of freeze-drying dried fruit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108077405A true CN108077405A (en) | 2018-05-29 |
Family
ID=62175924
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711347628.9A Pending CN108077405A (en) | 2017-12-15 | 2017-12-15 | A kind of freeze-drying dried fruit and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108077405A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113207988A (en) * | 2021-06-07 | 2021-08-06 | 浙江艺福堂茶业有限公司 | 0-sucrose passion fruit and lemon tea and preparation process thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1413474A (en) * | 2002-05-26 | 2003-04-30 | 莱阳市远洋食品有限公司 | Freeze-drying ruit with chocolate covering and its making method |
| WO2010044687A1 (en) * | 2008-10-13 | 2010-04-22 | Jurgen Spolka Z.O.O. | Method for preserving food products, in particular vegetable and soft fruit pieces |
| CN103636771A (en) * | 2013-11-28 | 2014-03-19 | 华南理工大学 | Preparation method and application of dried fruit and preserved fruit fresh-keeping film coating agent |
| CN106418326A (en) * | 2016-09-26 | 2017-02-22 | 广东中兴绿丰农业科技发展有限公司 | Manufacturing method of freeze-dried fruit slices |
| CN107183154A (en) * | 2017-06-15 | 2017-09-22 | 福建美食品有限公司 | A kind of use vacuum freeze drying prepares the method and obtained dried fruit of dried fruit |
| CN107183296A (en) * | 2017-06-21 | 2017-09-22 | 上海理工大学 | The preparation method of pitaya peel dried fruit |
-
2017
- 2017-12-15 CN CN201711347628.9A patent/CN108077405A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1413474A (en) * | 2002-05-26 | 2003-04-30 | 莱阳市远洋食品有限公司 | Freeze-drying ruit with chocolate covering and its making method |
| WO2010044687A1 (en) * | 2008-10-13 | 2010-04-22 | Jurgen Spolka Z.O.O. | Method for preserving food products, in particular vegetable and soft fruit pieces |
| CN103636771A (en) * | 2013-11-28 | 2014-03-19 | 华南理工大学 | Preparation method and application of dried fruit and preserved fruit fresh-keeping film coating agent |
| CN106418326A (en) * | 2016-09-26 | 2017-02-22 | 广东中兴绿丰农业科技发展有限公司 | Manufacturing method of freeze-dried fruit slices |
| CN107183154A (en) * | 2017-06-15 | 2017-09-22 | 福建美食品有限公司 | A kind of use vacuum freeze drying prepares the method and obtained dried fruit of dried fruit |
| CN107183296A (en) * | 2017-06-21 | 2017-09-22 | 上海理工大学 | The preparation method of pitaya peel dried fruit |
Non-Patent Citations (3)
| Title |
|---|
| （日）桥口玲子: "《医生推荐的芳香疗法》", 31 May 2014, 吉林科学技术出版社 * |
| 马道荣，等: "《食品工艺学实验与工程实践》", 31 July 2016, 合肥工业大学出版社 * |
| 黄文达: "《香草植物就要这样玩》", 30 November 2016, 福建科学技术出版 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113207988A (en) * | 2021-06-07 | 2021-08-06 | 浙江艺福堂茶业有限公司 | 0-sucrose passion fruit and lemon tea and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103843871A (en) | Preservation method of peeled water chestnut | |
| CN105661404A (en) | Dried astringent persimmon processing method | |
| CN104522564A (en) | Method for preparing miracle fruit freeze-dried powder | |
| CN106359553A (en) | Preservation processing method of fresh Chinese wolfberries | |
| CN105707761A (en) | Water bamboo treating method | |
| CN103315255A (en) | Preparation method of tea sauce wild vegetables | |
| CN105831517A (en) | Processing method of health-caring peanut | |
| CN104336569A (en) | Preparation method of low-salt nutritional pickled vegetable | |
| CN109303301A (en) | A kind of instant jujube tremella lotus seeds cake and preparation method thereof | |
| CN103110070B (en) | Coriander root leisure food processing method | |
| CN105638864A (en) | Preservation method of phyllostachys heterocycla shoots with shells through combination of Chinese liquor treatment and low-temperature treatment | |
| CN108077405A (en) | A kind of freeze-drying dried fruit and preparation method thereof | |
| CN107396962A (en) | A kind of drying means of Chinese yam slices | |
| CN107095244A (en) | A kind of flower fragrance flavor pressed salted duck salting seasoning and its method for salting | |
| CN108094956A (en) | A kind of freeze-drying dried fruit and its processing method | |
| KR101485174B1 (en) | The method of laver using plum | |
| CN103070448A (en) | Ultra-high pressure sterilized fresh-keeping method for coconut meat primary pulp | |
| CN102106377B (en) | Fig preservative and application thereof | |
| CN104957728A (en) | Processing method of iced fresh conch meat | |
| CN107660616A (en) | A kind of hickory chick dehydrating processing method | |
| CN104171999B (en) | The preparation method that fragrant and sweet crisp crisp Fructus Citri Sarcodactylis is dry | |
| CN106235149A (en) | The processing method of local flavor Alpinia japonica (Thunb.) Miq. | |
| CN105145798B (en) | A kind of cold-storage and fresh-keeping method extending fresh-cut Chinese celery shelf life | |
| CN110037259B (en) | Spiced dried guava, preparation method thereof and sulfur-free compound five-spice | |
| CN107668167A (en) | Bamboo shoots biological preserving method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180529 |
|
| RJ01 | Rejection of invention patent application after publication |