CN108094956A - A kind of freeze-drying dried fruit and its processing method - Google Patents
A kind of freeze-drying dried fruit and its processing method Download PDFInfo
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- CN108094956A CN108094956A CN201711362554.6A CN201711362554A CN108094956A CN 108094956 A CN108094956 A CN 108094956A CN 201711362554 A CN201711362554 A CN 201711362554A CN 108094956 A CN108094956 A CN 108094956A
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- 235000011869 dried fruits Nutrition 0.000 title claims abstract description 62
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 238000004108 freeze drying Methods 0.000 title description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 136
- 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 31
- 238000007710 freezing Methods 0.000 claims abstract description 27
- 230000008014 freezing Effects 0.000 claims abstract description 27
- 238000006555 catalytic reaction Methods 0.000 claims abstract description 15
- 238000001514 detection method Methods 0.000 claims abstract description 9
- 238000003860 storage Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 235000005979 Citrus limon Nutrition 0.000 claims description 22
- 244000131522 Citrus pyriformis Species 0.000 claims description 22
- 235000014766 Mentha X piperi var citrata Nutrition 0.000 claims description 18
- 244000007703 Mentha citrata Species 0.000 claims description 18
- 235000007421 Mentha citrata Nutrition 0.000 claims description 18
- 235000008660 Mentha x piperita subsp citrata Nutrition 0.000 claims description 18
- 235000002431 Monarda citriodora Nutrition 0.000 claims description 18
- 244000126423 Salvia aurea Species 0.000 claims description 16
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 14
- 241000894006 Bacteria Species 0.000 claims description 11
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 238000012545 processing Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 7
- 239000000575 pesticide Substances 0.000 claims description 7
- 239000000447 pesticide residue Substances 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 6
- 239000010931 gold Substances 0.000 claims description 6
- 229910052737 gold Inorganic materials 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 229920001542 oligosaccharide Polymers 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 240000008790 Musa x paradisiaca Species 0.000 claims description 5
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 5
- 244000143590 Salvia chinensis Species 0.000 claims description 5
- 235000007154 Salvia chinensis Nutrition 0.000 claims description 5
- 235000005794 Salvia japonica Nutrition 0.000 claims description 5
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 4
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000005507 spraying 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
- 238000005516 engineering process Methods 0.000 description 7
- 244000025254 Cannabis sativa Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 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
- 235000010290 biphenyl Nutrition 0.000 description 4
- ZUOUZKKEUPVFJK-UHFFFAOYSA-N diphenyl Chemical compound C1=CC=CC=C1C1=CC=CC=C1 ZUOUZKKEUPVFJK-UHFFFAOYSA-N 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 229920001221 xylan Polymers 0.000 description 4
- 150000004823 xylans Chemical class 0.000 description 4
- 244000298697 Actinidia deliciosa Species 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 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
- 230000029087 digestion Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition 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
- 241000581650 Ivesia 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
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 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
- 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
- 238000007602 hot air drying Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 210000000936 intestine Anatomy 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
- 235000020824 obesity Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008855 peristalsis Effects 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
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses a kind of processing methods of vacuum freeze drying dried fruit, comprise 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：It freezes, in quick freezing repository, quick-frozen more than time 4h；Step 8：Lyophilized, fruit is put into vacuum freeze-drying tank and freezes, and obtains dried fruit；Step 9：Natural flavour mountaineous collocation material is prepared, and is sprayed in fruit surface；Step 10：Carry out secondary freezing；Step 11：It is secondary lyophilized, obtain dried fruit；Step 12：It is sorted and is packed, reached and allowed dried fruit that there is more abundant fragrance by the addition of natural flavour mountaineous collocation material and inhibit the growth of a variety of putrefactivebacterias, increased the shelf-life of food.
Description
Technical field
The present invention relates to fruit field of deep, more particularly to a kind of freeze-drying dried fruit and its processing method.
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 processing methods of vacuum freeze drying dried fruit, play by natural flavour mountaineous
The addition of collocation material can allow dried fruit to have more abundant fragrance and inhibit the growth of a variety of putrefactivebacterias, increase food
Shelf-life.
The present invention above-mentioned technical purpose technical scheme is that：A kind of vacuum freeze drying fruit
Dry processing 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, and spraying attachment is carried out in fruit surface；
Step 10：Secondary freezing is carried out to the dried fruit that step 9 obtains, cryogenic temperature is identical with step 8；
Step 11：It is secondary lyophilized, dried fruit is placed in vacuum freeze-drying tank, -28 DEG C -35 DEG C of freeze temperature, vacuum degree 50-
200Pa, drying time 5-10h, obtains dried fruit；
Step 12：It is finally sorted and is vacuum-packed.
Preferably, the natural flavour mountaineous collocation material in step 10 includesIsomalto-oligosaccharide, xylo-oligosaccharide, lemon gold mouse
Tail grass, lemon mint, water.
Preferably, every kilogram of natural flavour mountaineous collocation material includesIsomalto-oligosaccharide200g, xylo-oligosaccharide 100g, lemon yellow
Golden-sage 100g, lemon mint 100g, water 500g.
It is handled preferably, lemon yellow golden-sage and lemon mint pass through by ultramicro grinding.
Preferably, processed lemon yellow golden-sage and lemon mint powder fineness are 80-100 mesh.
Preferably, in step 6, the thickness 2mm-2cm of fruit cutting.
Preferably, fruit is preferably banana, Kiwi berry, yellow peach, strawberry.
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 smell 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 has selected lemon yellow golden-sage and lemon mint, and the cooperation of the two can be with
While corresponding flavor fragrance is provided to dried fruit, also with good bactericidal effect, a variety of putrefactivebacterias can be inhibited
Growth, increase 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 eater 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, it is with the addition of in the natural flavour mountaineous collocation material of additionIsomalto-oligosaccharideAnd xylo-oligosaccharide, both substances are equal
For low energy glucide, it can also be played while dried fruit taste itself is promoted and reduce asking for eater's Energy intaking
Topic reduces problem of obesity caused by drinkable water dried fruit；
6、Isomalto-oligosaccharideSelection with xylo-oligosaccharide is additionally contemplates thatIsomalto-oligosaccharideIt is in human body intestinal canal with xylo-oligosaccharide
The fabulous nutrient source of the beneficial bacteriums such as Bifidobacterium, Lactobacillus acidophilus and effective proliferation factor, can improve human body intestinal canal
Digestion and absorption function can allow the vitamin C of intake finally to play its due effect；
7th, the collocation of lemon yellow golden-sage and lemon mint also has the function of good promotion digestion, promotes eater's
Intestines peristalsis improves the absorptivity of nutrition.
Specific embodiment
The present invention is described in further detail below.
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 processing 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 the fruit of 2cm thickness is made
Piece.；
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, vacuum degree 200Pa of freeze temperature,
Drying time is 30h, obtains dried fruit；
Step 9：Natural flavour mountaineous collocation material is prepared, it willIsomalto-oligosaccharide, xylo-oligosaccharide, lemon yellow golden-sage, lemonene bee
Grass, water are mixed to get natural flavour mountaineous collocation material, specifically according in every kilogram of natural flavour mountaineous collocation materialIsomalto-oligosaccharideIt is 200g, low
Xylan 100g, lemon yellow golden-sage 100g, lemon mint 100g, the proportional arrangement of water 500g, lemon gold therein
Salvia japonica and lemon mint are handled by ultramicro grinding, obtain the powder that fineness is 100 mesh, are then sprayed in fruit surface attached
It；
Step 10：Secondary freezing is carried out to the dried fruit that step 9 obtains, cryogenic temperature is identical with step 8；
Step 11：It is secondary lyophilized, dried fruit is placed in vacuum freeze-drying tank, 35 DEG C, vacuum degree 200Pa of freeze temperature, done
The dry time is 10h, obtains dried fruit；
Step 12：It is finally sorted and is vacuum-packed.
The processing method that embodiment 2, a kind of vacuum freeze drying yellow peach are done, 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 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 the fruit of 2mm thickness is made
Piece.；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, it willIsomalto-oligosaccharide, xylo-oligosaccharide, lemon yellow golden-sage, lemonene bee
Grass, water are mixed to get natural flavour mountaineous collocation material, specifically according in every kilogram of natural flavour mountaineous collocation materialIsomalto-oligosaccharideIt is 200g, low
Xylan 100g, lemon yellow golden-sage 100g, lemon mint 100g, the proportional arrangement of water 500g, lemon gold therein
Salvia japonica and lemon mint are handled by ultramicro grinding, obtain the powder that fineness is 80 mesh, are then sprayed in fruit surface attached
It；Step 10：Secondary freezing is carried out to the dried fruit that step 9 obtains, cryogenic temperature is identical with step 8；
Step 11：It is secondary lyophilized, dried fruit is placed in vacuum freeze-drying tank, -28 DEG C of freeze temperature, vacuum degree 50Pa, done
The dry time is 5h, obtains dried fruit；
Step 12：It is finally sorted and is vacuum-packed.
Embodiment 3, a kind of processing method of vacuum freeze drying dried strawberry, 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 -7.5 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 the fruit of 11mm thickness is made
Piece.；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, 5 DEG C, vacuum degree 125Pa of freeze temperature is done
The dry time is 23h, obtains dried fruit；
Step 9：Natural flavour mountaineous collocation material is prepared, it willIsomalto-oligosaccharide, xylo-oligosaccharide, lemon yellow golden-sage, lemonene bee
Grass, water are mixed to get natural flavour mountaineous collocation material, specifically according in every kilogram of natural flavour mountaineous collocation materialIsomalto-oligosaccharideIt is 200g, low
Xylan 100g, lemon yellow golden-sage 100g, lemon mint 100g, the proportional arrangement of water 500g, lemon gold therein
Salvia japonica and lemon mint are handled by ultramicro grinding, obtain the powder that fineness is 90 mesh, are then sprayed in fruit surface attached
It；Step 10：Secondary freezing is carried out to the dried fruit that step 9 obtains, cryogenic temperature is identical with step 8；
Step 11：It is secondary lyophilized, dried fruit is placed in vacuum freeze-drying tank, 5 DEG C, vacuum degree 125Pa of freeze temperature, it is dry
Time is 7.5h, obtains dried fruit；
Step 12：It is finally sorted and is vacuum-packed.
Embodiment 4, a kind of processing 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 -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 the fruit of 2cm thickness is made
Piece.；Step 7：It freezes, in -25 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 30h, obtains dried fruit；
Step 9：Natural flavour mountaineous collocation material is prepared, it willIsomalto-oligosaccharide, xylo-oligosaccharide, lemon yellow golden-sage, lemonene bee
Grass, water are mixed to get natural flavour mountaineous collocation material, specifically according in every kilogram of natural flavour mountaineous collocation materialIsomalto-oligosaccharideIt is 200g, low
Xylan 100g, lemon yellow golden-sage 100g, lemon mint 100g, the proportional arrangement of water 500g, lemon gold therein
Salvia japonica and lemon mint are handled by ultramicro grinding, obtain the powder that fineness is 100 mesh, are then sprayed in fruit surface attached
It；Step 10：Secondary freezing is carried out to the dried fruit that step 9 obtains, cryogenic temperature is identical with step 8；
Step 11：It is secondary lyophilized, dried fruit is placed in vacuum freeze-drying tank, -28 DEG C of freeze temperature, vacuum degree 50Pa, done
The dry 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 processing 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 the fruit of 11mm thickness is made
Piece；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, 5 DEG C, vacuum degree 125Pa of freeze temperature is done
The dry time is 23h, obtains dried fruit；
Step 9：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 (8)
1. a kind of processing 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, and spraying attachment is carried out in fruit surface；
Step 10：Secondary freezing is carried out to the dried fruit that step 9 obtains, cryogenic temperature is identical with step 8；
Step 11：It is secondary lyophilized, dried fruit is placed in vacuum freeze-drying tank, -28 DEG C -35 DEG C of freeze temperature, vacuum degree 50-
200Pa, drying time 5-10h, obtains dried fruit；
Step 12：It is finally sorted and is vacuum-packed.
2. a kind of processing method of vacuum freeze drying dried fruit according to claim 1, it is characterised in that：In step 9
Natural flavour mountaineous collocation material includeIsomalto-oligosaccharide, xylo-oligosaccharide, lemon yellow golden-sage, lemon mint, water.
3. a kind of processing method of vacuum freeze drying dried fruit according to claim 2, it is characterised in that：Every kilogram of day
Right flavor collocation material includesIsomalto-oligosaccharide200g, xylo-oligosaccharide 100g, lemon yellow golden-sage 100g, lemon mint
100g, water 500g.
4. a kind of processing method of vacuum freeze drying dried fruit according to claim 3, it is characterised in that：Lemon gold
Salvia japonica and lemon mint pass through to be handled by ultramicro grinding.
5. a kind of processing method of vacuum freeze drying dried fruit according to claim 4, it is characterised in that：It is processed
Lemon yellow golden-sage and lemon mint powder fineness are 80-100 mesh.
6. a kind of processing 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.
7. a kind of processing method of vacuum freeze drying dried fruit according to claim 1, it is characterised in that：Fruit is preferred
For banana, Kiwi berry, yellow peach, strawberry.
8. a kind of vacuum freeze drying dried fruit, it is characterised in that：Including the method system as described in claim 1-7 any one
The dried fruit obtained.
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Application publication date: 20180601 |