CN109770285B - Method for processing kiwi fruit slices based on ultrasonic wave and variable-temperature gas jet impact drying technology - Google Patents
Method for processing kiwi fruit slices based on ultrasonic wave and variable-temperature gas jet impact drying technology Download PDFInfo
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Abstract
The invention discloses a method for processing kiwi fruit slices based on ultrasonic wave and variable-temperature gas jet impact drying technology, which belongs to the technical field of food processing and specifically comprises the following steps: 1) preprocessing; 2) carrying out ultrasonic sugar infiltration treatment; 3) flushing; 4) and (4) impact drying by variable temperature gas jet. The invention aims to solve the problem that the sugar permeating technology and the drying treatment process of the kiwi fruit slice processing technology in the prior art are insufficient, the kiwi fruit slice processing technology provided by the invention can improve the sugar permeating effect of the kiwi fruit slice, improve the sugar permeating rate, and the drying treatment process is easy to control and uniform in drying degree, the processed kiwi fruit slice does not contain any additive, has good taste and full appearance, has the original flavor of kiwi fruit, and simultaneously reduces the processing cost and energy consumption.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for processing kiwi fruit slices based on ultrasonic waves and variable-temperature gas jet impact drying technology.
Background
The kiwi fruit contains various nutrient substances, such as polyphenol, polysaccharide, protein, amino acid, vitamin and the like, and the content of vitamin C is far higher than that of other fruits, so that the kiwi fruit has the functions of beautifying, resisting cancer and prolonging life. Therefore, nowadays more and more people enjoy eating kiwi fruit, because the ripe season of kiwi fruit is generally in 8-9 months, its ripe period is short and difficult to preserve, hardly satisfies the instant demand of people, so processing method research to kiwi fruit has also entered into the heat tide, for example with the kiwi fruit processing become kiwi fruit piece, kiwi fruit jam, kiwi fruit drink, kiwi fruit jar and the like. The kiwi fruit slices are processed mainly by two technological systems, namely a vacuum frying technological system and a non-frying technological system, wherein the non-frying technological system mainly comprises a freeze-drying technology, a vacuum drying technology, a microwave-differential pressure puffing technology and the like. At present, the low-temperature vacuum frying technology is mostly adopted in Chinese kiwi fruit slice production, the processing temperature is low, the time is short, the flavor and most of nutrient components of the original fruits and vegetables can be kept, but the oil content of the vacuum fried fruit and vegetable crisp slices is still more than 10%, the cost is increased, the vacuum fried fruit and vegetable crisp slices are not easy to store, and the long-term eating of the vacuum fried fruit and vegetable crisp slices is not good for human health. Therefore, there is a trend towards developing non-fried kiwi chip technology.
At present, main processes commonly used in the non-fried kiwi fruit slice technology comprise blanching treatment, sugar infiltration treatment and drying treatment, wherein the main sugar infiltration treatment methods comprise vacuum sugar infiltration, microwave sugar infiltration and the like, the vacuum sugar infiltration can effectively shorten sugar infiltration time and improve processing efficiency, but the sugar infiltration rate is low, and the taste of the kiwi fruit slices is greatly influenced in the treatment process; although the mouthfeel of the kiwi fruit slices can be improved to a certain extent by microwave sugar permeation, the time for sugar permeation is long, and the processing efficiency is low. The drying treatment technology mainly comprises the steps of smoking drying, vacuum drying, microwave hot air drying and the like, sulfur can permeate in the smoking drying process, the health is affected, and uneven drying is easy to cause; the vacuum drying needs repeated vacuum pumping in the processing process, so that the kiwi fruit slices are shriveled and deformed, and the vitamin C loss is serious; the local over-burning of the kiwi fruit slices is easily caused in the microwave hot air drying process, and the cost and the energy consumption are high. In a word, the existing sugar permeating technology generally has the problems of low sugar permeating rate, low sugar permeating speed, poor taste, uneven drying degree of kiwi fruit slices, shriveled preserved fruits, incomplete appearance, high cost and high energy consumption in the drying treatment process.
Disclosure of Invention
Aiming at the defects of the prior art in the sugar permeation technology and the drying treatment process used in the kiwi fruit slice processing process, the kiwi fruit slice processing technology provided by the invention can improve the sugar permeation effect of the kiwi fruit slices, improve the sugar permeation rate, ensure that the drying treatment process is uniform, ensure that the processed kiwi fruit slices are full in appearance, do not contain any additive, have good taste and the original flavor of kiwi fruit, and can reduce the cost and the energy consumption. The technical characteristics are as follows:
a method for processing kiwi fruit slices based on ultrasonic wave and variable-temperature gas jet impact drying technology is characterized by comprising the following steps:
1) preprocessing
Cleaning fresh kiwi fruits, removing peel and pedicles at two ends, cutting into kiwi fruit slices, blanching the sliced kiwi fruit slices in hot water, cooling with cold water, and protecting color and hardening;
2) ultrasonic sugar infiltration treatment
Preparing a sucrose solution with the concentration of 30-50 Brix, putting the color-protected kiwi fruit slices into the sucrose solution, and treating for 40-60 min under the conditions that the sound energy density is 0.5-1.2W/ml and the solution temperature is 40-60 ℃ under a certain ultrasonic frequency;
3) rinsing
Washing residual solution on the surface of the kiwi fruit slices with flowing water and draining;
4) Variable temperature gas jet impingement drying
Putting the drained kiwi fruit slices in the step 5) into an impact airflow dryer for drying treatment, firstly drying for 60-100min at a wind temperature of 60-70 ℃ and a certain airflow flow rate, then drying for 40-70min at a wind temperature of 40-50 ℃ and a certain airflow flow rate to a certain moisture content, and then storing the prepared dried kiwi fruit slices in a drying vessel for packaging.
Further limiting, the thickness of the kiwi fruit slices in the step 1) is 3-8 mm.
Further limiting, the temperature of hot water for blanching in the step 1) is 80-90 ℃, and the blanching time is 20-30 s.
Further limiting, the color protection hardening treatment in the step 1) is to soak the kiwi fruit slices in a mixed solution of citric acid and ascorbic acid for color protection, and after soaking treatment for 2-3 hours, the kiwi fruit slices are placed in a calcium chloride solution for hardening treatment for 20-40 min.
Further limiting, the ultrasonic frequency in the step 2) is 20-30 KHz.
Further limiting, the flow speed of the air flow in the step 4) is 10-15 m/s.
Further limiting, in the step 4), drying is carried out until the water content is 15-20%.
Further limiting, the mass concentration ratio of the citric acid to the ascorbic acid in the mixed solution is as follows: 2:3 to 1: 2.
Further limited, the mass concentration percentage of calcium chloride in the calcium chloride solution is 0.1-0.2%.
The invention has the beneficial effects that:
1. the invention applies the ultrasonic technology to the sugar-permeating operation process of the kiwi fruit slices, improves the sugar-permeating effect, improves the sugar-permeating speed of the kiwi fruit slices and reduces the sugar-permeating time by utilizing the extrusion and expansion effects of ultrasonic waves and the effect of thinning a diffusion boundary layer.
2. The invention applies the ultrasonic technology to the sugar infiltration operation process of the kiwi fruit slices, and utilizes the mechanical effect, the cavitation effect and the thermal effect of the ultrasonic to improve the movement speed and the penetrating power of sugar molecules, so that the sugar is more uniformly distributed in the kiwi fruit slices.
3. The invention applies the variable-temperature gas jet impact drying technology to the drying treatment process of the kiwi fruit slices, the gas jet impact drying technology has the advantages of thin boundary layer and high heat transfer speed, and the gas jet impact drying technology is combined with the variable-temperature control drying characteristic of high temperature and low temperature, so that the taste and the nutritional value of the kiwi fruit slices are improved, the airflow temperature is easy to set, and the drying degree is uniform.
4. The invention applies the ultrasonic technology and the variable temperature gas jet impact drying technology to the processing of the kiwi fruit slices, utilizes the 'hole effect' of ultrasonic to cause a plurality of tiny pore passages in material tissues, and then combines the high heat transfer coefficient of the variable temperature gas jet impact technology to further reduce the drying time and reduce the loss of nutrient components.
5. The invention combines the ultrasonic technology and the variable temperature gas jet impact drying technology to be applied to the processing of the kiwi fruit slices, and can reduce the drying cost and the energy consumption.
Detailed Description
The technical solution of the present invention will now be further described with reference to examples, but the method of carrying out the invention is not intended to limit the present invention.
The invention takes a nine-cent-ripe 'Haiword' kiwi fruit variety as an example for verification, the samples are required to have no obvious mechanical damage and rot and are basically consistent in size, the samples are refrigerated at the temperature of 0 +/-0.5 ℃ before the test, and the operation is to simulate the transportation and storage conditions of the kiwi fruit before processing, so that the test data is more convincing.
Example 1
(1) Taking out fresh kiwi fruits from a refrigerator, washing the fresh kiwi fruits with water, draining, manually peeling and cutting off pedicles at two ends, cutting into kiwi fruit slices with the thickness of 8mm, putting the kiwi fruit slices into hot water with the temperature of 90 ℃, blanching for 20s, rapidly cooling with cold water, then putting the kiwi fruit slices into mixed solution with the mass concentration of 0.4% citric acid and 0.2% ascorbic acid respectively, soaking for 2h, then putting into 0.1% calcium chloride solution, and hardening for 30 min;
(2) Preparing a sucrose solution with the concentration of 40 DEG Brix, putting the color-protected kiwi fruit slices into the sucrose solution, and treating for 58min under the conditions that the ultrasonic frequency is 25KHz, the ultrasonic sound energy density is 0.7W/ml, the solution temperature is 47 ℃;
(3) washing residual solution on the surface of the kiwi fruit slices with flowing water and draining;
(4) and (4) putting the drained kiwi fruit slices in the step (3) into an impact airflow dryer for drying treatment, firstly drying for 90min at the wind temperature of 65 ℃ and the airflow flow rate of 11m/s, and then drying for 50min at the wind temperature of 45 ℃ and the airflow flow rate of 11m/s until the water content is 20%. The prepared samples were stored in a drying vessel to be packaged.
The prepared kiwi fruit slice sample is subjected to index measurement, and the measurement standards of all indexes are as follows:
(1) sensory evaluation of kiwi fruit pieces: 6 persons trained in sensory evaluation are invited for evaluation, and the evaluation criteria are shown in table 1; titratable acid is titrated by NaOH standard solution, see GB/T12456-2008; the Soluble Solid (TSS) is measured by a handheld Abbe refractometer; determining the sugar content by adopting an anthrone reagent method; chlorophyll is measured by colorimetryDetermining; vitamin C is titrated by 2, 6-dichloroindophenol, according to GB/T6195-1986, chlorophyll preservation rate Q 1And (4) calculating by using the formula (1).
Q1＝Y1/X1×100％ (1)
In the formula, Y1Fresh-sample measurement, X1-measured values after drying;
vitamin C preservation rate Q2Calculation of formula (2)
Q2＝Y2/X2×100％ (2)
In the formula, Y2Fresh-sample measurement, X2Determination of the value after drying
(2) And (3) measuring the texture index of the kiwi fruit slices: adopt texture appearance to carry out TPA test, select P0.5 type anchor clamps for use, carry out TPA test to kiwi fruit piece sample, speed before surveying is 3mm/s, and the test speed is 2mm/s, and the speed of returning after surveying is 2mm/s, and sample deformation 50%. And (3) adopting a CIE color evaluation system, directly measuring the color L, a and b of the kiwi fruit slices by using an NS810 colorimeter, selecting an aperture with the diameter of 2.54cm, and calculating the color difference value delta E according to a formula (3).
In the formula, 0-fresh sample measurement value-measurement value after drying
And (3) calculating the unit energy consumption in the kiwi fruit slice drying process by reading the reading of an ammeter on the gas jet impact drying equipment according to the formula (6).
TABLE 1 Kiwi berry slice sensory evaluation criteria
Through sensory evaluation and determination of texture indexes of the kiwi fruit slices, the kiwi fruit slices prepared by the method in example 1 are yellow green in color, full in shape, transparent in surface without sticking to hands, slightly wrinkled, free of crystallization phenomenon of sucrose, special in flavor of kiwi fruit, strong in palatability and 90-point in comprehensive score.
The quality, color, physical and chemical indexes and unit energy consumption of the kiwi fruit slices prepared by the method are compared with the kiwi fruit slices processed by the conventional kiwi fruit slice processing method, and specific results are shown in table 2. The kiwi fruit slices are processed by the conventional method, so that the kiwi fruit slices prepared by the method have the advantages that various quality indexes are superior to those of the kiwi fruit slices processed by the conventional method, the energy consumption is low, the storage rate of the vitamin C is far higher than that of the kiwi fruit slices processed by the conventional method, and the sugar content is lower than that of the kiwi fruit slices processed by the conventional method. The method for preparing the kiwi fruit slices has low energy consumption, the processed product has good taste, the original taste of the kiwi fruit can be maintained more, and the kiwi fruit slices are low-sugar health food.
TABLE 2 detection results of Kiwi fruit slices
Example 2
(1) Taking out fresh kiwi fruits from a refrigerator, washing the fresh kiwi fruits with water, draining, manually peeling and cutting off pedicles at two ends, cutting into kiwi fruit slices with the thickness of 5mm, putting the sliced kiwi fruits into hot water with the temperature of 85 ℃, blanching for 30s, rapidly cooling with cold water, then putting the kiwi fruit slices into mixed solution with the mass concentration of 0.6% of citric acid and 0.2% of ascorbic acid respectively, soaking for 2.5h, then putting into 0.1% of calcium chloride solution, and hardening for 40 min;
(2) Preparing sucrose solution with concentration of 30 ° Brix, placing color-protected kiwi fruit slices into the sucrose solution, and treating for 40min at ultrasonic frequency of 30KHz, ultrasonic sound energy density of 0.5W/ml, solution temperature of 60 deg.C;
(3) washing residual solution on the surface of the kiwi fruit slices with flowing water and draining;
(4) and (4) putting the drained kiwi fruit slices in the step (3) into an impact airflow dryer for drying treatment, firstly drying for 60min at the wind temperature of 70 ℃ and the airflow flow rate of 15m/s, and then drying for 70min at the wind temperature of 50 ℃ and the airflow flow rate of 15m/s until the water content is 15%. The prepared samples were stored in a drying vessel to be packaged.
Example 3
(1) Taking out fresh kiwi fruits from a refrigerator, washing the fresh kiwi fruits with water, draining, manually peeling and cutting off pedicles at two ends, cutting into 3mm kiwi fruit slices, placing the sliced kiwi fruit slices in hot water at 80 ℃, blanching for 20s, rapidly cooling with cold water, then placing the kiwi fruit slices in mixed solution of 0.4% citric acid and 0.2% ascorbic acid by mass concentration, soaking for 3h, placing in 0.2% calcium chloride solution, and hardening for 20 min;
(2) preparing a sucrose solution with the concentration of 50 DEG Brix, putting the color-protected kiwi fruit slices into the sucrose solution, and treating for 60min under the conditions that the ultrasonic frequency is 20KHz, the ultrasonic sound energy density is 1.2W/ml, the solution temperature is 40 ℃;
(3) Washing residual solution on the surface of the kiwi fruit slices with flowing water and draining;
(4) and (4) putting the drained kiwi fruit slices in the step (3) into an impact airflow dryer for drying treatment, drying for 100min at the wind temperature of 60 ℃ and the airflow flow rate of 10m/s, and drying for 40min at the wind temperature of 40 ℃ and the airflow flow rate of 10m/s until the water content is 18%. The prepared samples were stored in a drying vessel to be packaged.
The samples prepared in the example 2 and the example 3 are tested according to the sensory evaluation determination method and the texture index determination method of the kiwi fruit slices in the example 1, and the results are similar to the test results of the samples in the example 1, which shows that the kiwi fruit slices prepared by the processing method of the invention have yellow green color, full shape, transparent surface without sticking to hands, slight wrinkles, no sucrose crystallization phenomenon, original flavor of the kiwi fruit and strong palatability.
Claims (6)
1. A method for processing kiwi fruit slices based on ultrasonic wave and variable-temperature gas jet impact drying technology is characterized by comprising the following steps:
1) preprocessing
Cleaning fresh kiwi fruits, removing peel and pedicles at two ends, cutting into kiwi fruit slices, blanching the sliced kiwi fruit slices in hot water, cooling with cold water, and protecting color and hardening;
2) Ultrasonic sugar infiltration treatment
Preparing a sucrose solution with the concentration of 30-50 Brix, putting the color-protected kiwi fruit slices into the sucrose solution, and treating for 40-60 min under the conditions that the ultrasonic frequency is 20-30 KHz, the sound energy density is 0.5-1.2W/ml and the solution temperature is 40-60 ℃;
3) rinsing
Washing residual solution on the surface of the kiwi fruit slices with flowing water and draining;
4) variable temperature gas jet impingement drying
Putting the drained kiwi fruit slices in the step 3) into an impact airflow dryer for drying treatment, drying for 60-100min at the air temperature of 60-70 ℃ and the airflow velocity of 10-15 m/s, drying for 40-70min at the air temperature of 40-50 ℃ and the airflow velocity of 10-15 m/s until the water content is 15-20%, and storing the prepared dried kiwi fruit slices in a drying vessel for packaging.
2. The method for processing the kiwi fruit slices based on the ultrasonic wave and variable temperature gas jet impingement drying technology of claim 1, wherein the thickness of the kiwi fruit slices in step 1) is 3-8 mm.
3. The method for processing the kiwi fruit slices based on the ultrasonic wave and variable temperature gas jet impingement drying technology as claimed in claim 1 or 2, wherein the hot water temperature of blanching treatment in step 1) is 80-90 ℃, and blanching time is 20-30 s.
4. The method for processing the kiwi fruit slices based on the ultrasonic wave and variable temperature gas jet impact drying technology as claimed in claim 3, wherein the color protection hardening treatment in the step 1) is to soak the kiwi fruit slices in a mixed solution of citric acid and ascorbic acid for color protection, and after soaking treatment for 2-3 h, the kiwi fruit slices are placed in a calcium chloride solution for hardening treatment for 20-40 min.
5. The method for processing the kiwi fruit slices based on the ultrasonic wave and variable temperature gas jet impingement drying technology as claimed in claim 4, wherein the mass concentration ratio of citric acid to ascorbic acid in the mixed solution is 2: 3-1: 2.
6. The method for processing the kiwi fruit slices based on the ultrasonic wave and variable temperature gas jet impingement drying technology as claimed in claim 5, wherein the mass concentration percentage of calcium chloride in the calcium chloride solution is 0.1-0.2%.
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| CN102488732A (en) * | 2011-12-21 | 2012-06-13 | 中国农业大学 | Rapid drying processing method of American ginseng |
| CN102742711A (en) * | 2012-07-03 | 2012-10-24 | 西北大学 | Method for preparing preserved kiwi fruit by vacuum freeze drying |
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