CN110140913A - A kind of preparation method of freeze-dried fruit powder - Google Patents
A kind of preparation method of freeze-dried fruit powder Download PDFInfo
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- CN110140913A CN110140913A CN201910532171.1A CN201910532171A CN110140913A CN 110140913 A CN110140913 A CN 110140913A CN 201910532171 A CN201910532171 A CN 201910532171A CN 110140913 A CN110140913 A CN 110140913A
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- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 24
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
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- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
- 229940081974 saccharin Drugs 0.000 description 2
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- 239000000243 solution Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
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- 241001264786 Ceanothus spinosus Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
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- 125000003118 aryl group Chemical group 0.000 description 1
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- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000006356 dehydrogenation reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
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- 230000036541 health Effects 0.000 description 1
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- 150000003839 salts Chemical class 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of preparation methods of freeze-dried fruit powder, belong to food processing technology field.Preparation method of the present invention includes the following steps: pulp stripping and slicing of the S1. by fresh fruit, carries out blanching, and cooling obtains fruit chunk；S2. fruit chunk is subjected to defibrination, homogeneous, concentration obtains concentrated fruit pulp；S3. concentrated fruit pulp is subjected to high-temperature short-time sterilization, the concentrated fruit pulp after being sterilized；S4. the concentrated fruit pulp after sterilizing is subjected to vacuum freeze-drying.Preparation method of the present invention realizes under conditions of additive-free, has reached preferable color protection, sterilization effect, and process conditions are simple, has been easy to control, and the freeze-dried fruit powder quality being prepared is high, quality is stablized, edible safety.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation method of freeze-dried fruit powder.
Background technique
Fresh fruit nutritive value is high, but perishable rotten, has very strong seasonal and region, for this purpose, fresh fruit is normal
The products such as preserved fruit, jam, dried fruit are processed to so as to long-term storage and transport.
Fresh fruit converted products currently on the market is added to the food chemistries ingredient such as preservative, color stabilizer more, is unfavorable for fresh
The holding of fruit flavor also has certain negative effect to human health.Therefore needing to research and develop one kind can be to the maximum extent
The shelf life for extending fresh fruit, retains its nutritional ingredient and natural flavour mountaineous fresh fruit product processing technique.
Vacuum Freezing & Drying Technology (Vacuum Freeze drying, FD) is referred to as lyophilized, its working principle is that with water
Based on three phase changes, the moisture in material is frozen into ice crystal through low temperature, directly distillation is vapor under high vacuum state,
To make a kind of drying means of material dewatering.
Compared with traditional drying means, the natural pigment of fresh fruit, minimum are able to maintain using the fruit of frozen dried
Degree ground reduces the loss of various aromatic substances, to farthest retain the flavor and nutritional ingredient of fresh fruit.In addition, freeze-drying
Thoroughly, density is low, light weight for fruit product dehydration, is convenient for long-term storage and transport, therefore have a vast market foreground.
But generally existing sterilizing is difficult in the actual processing process for freeze-dried fruit product, problem of color protection hardly possible.Chinese patent
CN107319412A discloses a kind of preparation process of no added freeze-drying fruit, and preparation process is without color protection and sterilization treatment；China
Patent CN108125164A discloses a kind of processing method of jujube freeze-dried powder, does not sterilize equally in process, and
It joined foaming agent and cosolvent, destroy the natural flavor of fresh fruit；Chinese patent CN107912528A discloses a kind of freeze-drying
The crisp preparation method of fruit, this method by fresh fruit block be put into salt that mass concentration is 1~2% and mass concentration be 0.1~
Color protection is carried out in the mixed solution of 0.5% citric acid, and is sterilized through 5~8min of boiling water blanching, and this processing will necessarily
Destroy the flavor and color of fresh fruit；In addition, this method further relates to the preparation of freeze-dried fruit powder, but without sterilization treatment.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of freeze-dried fruit powder.Preparation method effect of the present invention at
Point loss less, color and flavor retention is good, solvent borne and rehydration are strong, advantage with long preservation period, and preparation method is simple,
Cost is relatively low.
The present invention provides a kind of preparation methods of freeze-dried fruit powder, include the following steps:
S1. by the pulp stripping and slicing of fresh fruit, 10~15s of blanching in boiling water is transferred in ice water and cools down, and pulls drip out
Water obtains fruit chunk；
S2. after mixing with ice water by fruit chunk, defibrination, homogeneous, concentration obtain concentrated fruit pulp；
S3. concentrated fruit pulp is subjected to high-temperature short-time sterilization, the concentrated fruit pulp after being sterilized；
S4. the concentrated fruit pulp after sterilizing is subjected to vacuum freeze-drying, the condition of the vacuum freeze-drying are as follows: drop through 0.5~1.0h
Temperature is to -40 DEG C, at vacuum degree -0.08~-0.09MPa, 2~3h of pre-freeze；- 20 DEG C are warming up to through 20min, keeps 8~10h；
- 10 DEG C are warming up to through 10min, keeps 6~8h；It is warming up to 0 DEG C through 10min, keeps 1.5~2.5h；25 are warming up to through 25min
DEG C, keep 14~16h；26 DEG C are warming up to through 1min, keeps 14~16h.
Preferably, fruit described in step S1 include apple, pears, banana, strawberry, mango, dragon fruit, blueberry, Cranberry,
One or more of peach, Kiwi berry, pineapple and "Hami" melon.
Preferably, the condition of concentration described in step S2 are as follows: 30~40 DEG C of concentration 1s.
Preferably, the condition of high-temperature short-time sterilization described in step S3 are as follows: 127~136 DEG C of 6~10s of sterilizing.
It preferably, further include the process for mixing concentrated fruit pulp with auxiliary material, institute before high-temperature short-time sterilization described in step S4
The additive amount for stating auxiliary material is 0~50% of soluble solid content in concentrated fruit pulp.
Preferably, the auxiliary material includes maltodextrin or soluble starch.
It preferably, further include crushing after vacuum freeze-drying described in step S4, it is described to smash it through 40~100 meshes.
Preferably, after vacuum freeze-drying described in step S4, the moisture content of freeze-dried fruit powder is within 6%.
Preferably, the freeze-dried fruit powder that step S4 is obtained before packing, carries out metal detection, is wrapped after detection is qualified
Dress, it is unqualified to make substandard products processing.
Preferably, the metal detection takes metal detection machine to carry out.
The present invention provides a kind of preparation methods of freeze-dried fruit powder.Fresh fruit is carried out ice water homogenate by the present invention, and
By high-temperature short-time sterilization, the flavor of fresh fruit is not only remained to greatest extent, and realizes effective control to microorganism, is
Currently available technology institute is inaccessiable.Preparation method of the present invention realizes under conditions of additive-free, reached compared with
Color protection well, sterilization effect, and process conditions are simple, are easy to control, the freeze-dried fruit powder quality being prepared is high, quality is steady
It is fixed, edible safety.
Detailed description of the invention
Fig. 1 is the freeze-drying flue fruit powder product pictorial diagram that the embodiment of the present invention 1 provides；
Fig. 2 is the comparison result figure of freeze-drying flue fruit powder and the fresh juicing of dragon fruit that the embodiment of the present invention 1 provides；
Fig. 3 is the freeze-dried strawberry powder product pictorial diagram that the embodiment of the present invention 2 provides；
Fig. 4 is the comparison result figure of the embodiment of the present invention 2 the freeze-dried strawberry powder provided and the fresh juicing of strawberry；
Fig. 5 is the freeze-dried pineapple powder product pictorial diagram that the embodiment of the present invention 3 provides；
Fig. 6 is the comparison result figure of the embodiment of the present invention 3 the freeze-dried pineapple powder provided and the fresh juicing of pineapple；
Fig. 7 is the freeze-drying mango powder product pictorial diagram that the embodiment of the present invention 4 provides；
Fig. 8 is the comparison result figure of freeze-drying mango powder and the fresh juicing of mango that the embodiment of the present invention 4 provides.
Specific embodiment
The present invention provides a kind of preparation methods of freeze-dried fruit powder, include the following steps:
S1. by the pulp stripping and slicing of fresh fruit, 10~15s of blanching in boiling water is transferred in ice water and cools down, and pulls drip out
Water obtains fruit chunk；
S2. after mixing with ice water by fruit chunk, defibrination, homogeneous, concentration obtain concentrated fruit pulp；
S3. concentrated fruit pulp is subjected to high-temperature short-time sterilization, the concentrated fruit pulp after being sterilized；
S4. the concentrated fruit pulp after sterilizing is subjected to vacuum freeze-drying, the condition of the vacuum freeze-drying are as follows: drop through 0.5~1.0h
Temperature is to -40 DEG C, at vacuum degree -0.08~-0.09MPa, 2~3h of pre-freeze；- 20 DEG C are warming up to through 20min, keeps 8~10h；
- 10 DEG C are warming up to through 10min, keeps 6~8h；It is warming up to 0 DEG C through 10min, keeps 1.5~2.5h；25 are warming up to through 25min
DEG C, keep 14~16h；26 DEG C are warming up to through 1min, keeps 14~16h.
The present invention is by the pulp stripping and slicing of fresh fruit, 10~15s of blanching in boiling water, is preferably transferred quickly to drop in ice water
Temperature obtains fruit chunk after pulling draining out.In the present invention, the fruit include apple, pears, banana, strawberry, mango, dragon fruit,
One or more of blueberry, Cranberry, peach, Kiwi berry, pineapple and "Hami" melon.The present invention preferably carries out fresh fruit clear
Wash, remove the peel, be enucleated after obtain pulp fraction carry out stripping and slicing.In the present invention, the operation of the blanching and the cooling of quick ice water, no
The polyphenol oxidase activity that can be only passivated rapidly at fruit section, prevents fresh fruit brown stain, moreover it is possible to achieve the purpose that sterilizing, realize
The perfect unity of color protection and sterilizing.
Fruit chunk is after the cooling of quick ice water, and after mixing with ice water by it, defibrination, homogeneous is concentrated, fruit must be concentrated the present invention
Slurry.In the present invention, the mass ratio that the fruit chunk is mixed with ice water is preferably 1:(1~5), more preferably 1:3.In the present invention
In, the defibrination, homogeneous preferably use colloid mill to carry out.In the present invention, after homogeneous, before concentration, if in solution after homogeneous
Containing non-fruit flesh component, such as dragon fruit seed, it is concentrated again after being preferably first centrifuged off non-fruit flesh component.Specifically, of the invention
The centrifugation is preferably carried out using decanter centrifuge.In the present invention, it is described concentration preferably using high efficient cryogenic concentration evaporator into
Row, in the present invention, the condition of the concentration are as follows: 30~40 DEG C of concentrations 1s, more preferably 35 DEG C concentration 1s.In the present invention,
The concentration can remove the moisture of about one third mass ratio, can be with effectively save production cost, and reduce to the maximum extent
Influence to fresh fruit natural flavor.
After obtaining concentrated fruit pulp, concentrated fruit pulp is carried out high-temperature short-time sterilization (UHT) by the present invention, the concentration after being sterilized
Pulp.In the present invention, the condition of the high-temperature short-time sterilization are as follows: 127~136 DEG C of 6~10s of sterilizing.More preferably 127 DEG C go out
Bacterium 10s.In the present invention, described it is also preferable to include the process for mixing concentrated fruit pulp with auxiliary material before the high-temperature short-time sterilization
The additive amount of auxiliary material is 0~50% of soluble solid content in concentrated fruit pulp.In the present invention, the auxiliary material includes malt
Dextrin or soluble starch.In the present invention, sugared content is higher in the pulp of part, directly progress vacuum freeze-drying then can not at powder,
Powder can be assisted by adding auxiliary material.In the present invention, the content use of soluble solid is hand-held in the concentrated fruit pulp
Formula digital display refractometer is measured.
After concentrated fruit pulp after being sterilized, the concentrated fruit pulp after sterilizing is carried out vacuum freeze-drying, the vacuum by the present invention
The condition of freeze-drying are as follows: -40 DEG C are cooled to through 0.5~1.0h, at vacuum degree -0.08~-0.09MPa, 2~3h of pre-freeze；Through
20min is warming up to -20 DEG C, keeps 8~10h；- 10 DEG C are warming up to through 10min, keeps 6~8h；It is warming up to 0 DEG C through 10min, is protected
Hold 1.5~2.5h；25 DEG C are warming up to through 25min, keeps 14~16h；26 DEG C are warming up to through 1min, keeps 14~16h.The present invention
Preferred vacuum freeze-drying condition, vacuum degree is high, cryogenic temperature is low, realizes and distils at room temperature, can largely reduce pair
The destruction of fruit natural flavor.Concentrated fruit pulp after sterilizing is preferably packed into refrigerator tray and carries out vacuum freeze-drying by the present invention.In this hair
In bright, the vacuum freeze-drying carries out preferably in vacuum freeze-drying machine.It in the present invention, further include crushing after the vacuum freeze-drying,
It is described to smash it through 40~100 meshes.In the present invention, after the vacuum freeze-drying, the moisture content of freeze-dried fruit powder 6% with
It is interior.In the present invention, the freeze-dried fruit powder before packing, carries out metal detection, is packed after detection is qualified, unqualified work
Substandard products processing.In the present invention, the metal detection takes metal detection machine to carry out.The present invention carrys out the metal detection machine
Source model is not particularly limited, using conventional commercial metal detection machine well known to those skilled in the art.The present invention is preferred
Referring to general food standard, metal detection machine is crossed to be detected.In the present invention, the packaging is preferably using sealing packaging
Or nitrogen-filled packaging.
A kind of preparation method of freeze-dried fruit powder of the present invention is done further in detail combined with specific embodiments below
Introduction, technical solution of the present invention includes but is not limited to following embodiment.
Embodiment 1
Flue fruit powder is lyophilized
Specific step is as follows for the present embodiment:
S1. fresh red heart dragon fruit is chosen, 1~1.5cm thickness, the stick of 3~5cm long, by dragon fruit are cut into after peeling
Block is put into blanching 10s in boiling water, is transferred quickly to the 1~2min that cools down in ice water, pulls draining out, obtain flue fruit block；
S2. after flue fruit block being mixed with ice pure water by the mass ratio of 1:2, fruit pulp and equal is directly worn into colloid mill
Matter obtains dragon fruit fresh pulp；
S3. fresh pulp is removed into seed by decanter centrifuge, is then concentrated, is obtained dense through high efficient cryogenic concentration evaporator
Contracting flue pulp, 33~36 DEG C of thickening temperature, time 1s；
S4. concentration flue pulp is subjected to UHT high-temperature short-time sterilization, sterilization time 6s under the conditions of 136 DEG C.
S5. the flue pulp after sterilizing is poured into refrigerator tray and be transferred in vacuum freeze-drying machine, cooled down through 0.9h from room temperature
To -40 DEG C, control system vacuum degree -0.08MPa, pre-freeze 2h, -20 DEG C are warming up to through 20min, 8h is kept, heats up through 10min
To -10 DEG C, 6.5h is kept, 0 DEG C is warming up to through 10min, keeps 2h, 25 DEG C is warming up to through 25min, keeps 15h, heat up through 1min
To 26 DEG C, 15h is kept, freeze-drying flue fruit powder is made；
S5. freeze-drying flue fruit powder is subjected to dispersion and fining, crosses 50 meshes to get freeze-drying flue fruit powder；
S6. freeze-drying flue fruit powder is subjected to metal detection, it is qualified, it is described using aluminium foil bag direct sealing or nitrogen-filled packaging
The moisture content that flue fruit powder is lyophilized is 3.45%, Determination of Polyphenols 0.37%.The freeze-drying flue fruit powder product pictorial diagram is such as
Shown in Fig. 1, the comparison result that flue fruit powder and the fresh juicing of dragon fruit is lyophilized is as shown in Figure 2.
Embodiment 2
Freeze-dried strawberry powder
Specific step is as follows for the present embodiment:
S1. the fritter for being cut into 3~5cm long after fresh strawberry is cleaned is chosen, blanching 15s in boiling water is put into, shifts rapidly
Cool down 1~2min into ice water, pulls draining out, obtains strawberry block；
S2. after strawberry block being mixed with ice pure water by the mass ratio of 1:2, strawberry pulp and equal is directly worn into colloid mill
Matter, then be concentrated by high efficient cryogenic concentration evaporator, it obtains concentrated strawberry and starches, 30~35 DEG C of thickening temperature, time 1s；
S3. maltodextrin mixing is added into concentrated strawberry slurry, sterilize 6s under the conditions of 136 DEG C, the malt saccharin
Additive amount is 40% of soluble solid quality in concentrate.
S4. the strawberry slurry after sterilizing is poured into refrigerator tray and be transferred in vacuum freeze-drying machine, be cooled to -40 from room temperature through 1h
DEG C, control system vacuum degree -0.075MPa, pre-freeze 2.5h are warming up to -20 DEG C through 20min, keep 10h, be warming up to through 10min -
10 DEG C, 8h is kept, 0 DEG C is warming up to through 10min, keeps 2h, 25 DEG C is warming up to through 25min, keeps 14h, be warming up to 26 through 1min
DEG C, 14h is kept, freeze-dried strawberry powder is made；
S5. dispersion and fining after freeze-dried strawberry powder being taken out crosses 80 meshes to get freeze-dried strawberry powder；
S6. freeze-dried strawberry powder is subjected to metal detection, it is qualified, using aluminium foil bag direct sealing or nitrogen-filled packaging, the jelly
The moisture content of dry strawberry powder is 2.88%, Determination of Polyphenols 0.48%.The freeze-dried strawberry powder product pictorial diagram such as Fig. 3 institute
Show, the comparison result of freeze-dried strawberry powder and the fresh juicing of strawberry is as shown in Figure 4.
Embodiment 3
Freeze-dried pineapple powder
Specific step is as follows for the present embodiment:
S1. fresh pineapple is chosen, the fritter of 3~5cm long is cut into after peeling, cleaning, is put into boiling water and carries out blanching
10s is transferred quickly to the 1~2min that cools down in ice water, pulls draining out, obtain pineapple piece；
S2. after pineapple being mixed with ice pure water by the mass ratio of 1:1.5, fruit pulp and equal is directly worn into colloid mill
Matter, then be concentrated by high efficient cryogenic concentration evaporator, 32~35 DEG C of thickening temperature, 1s is lasted, concentration pineapple slurry is obtained；
S3. concentration pineapple is starched into the 10s that sterilizes under the conditions of 127 DEG C.
S4. the pineapple slurry after sterilizing is poured into refrigerator tray and is transferred in vacuum freeze-drying machine, be cooled to through 0.6h from room temperature-
40 DEG C, control system vacuum degree -0.08MPa, pre-freeze 3h, -20 DEG C are warming up to through 20min, keeps 8.5h, be warming up to through 10min -
10 DEG C, 7h is kept, 0 DEG C is warming up to through 10min, keeps 2h, 25 DEG C is warming up to through 25min, keeps 15h, be warming up to 26 through 1min
DEG C, 15h is kept, freeze-dried pineapple powder is made；
S5. by the further dispersion and fining of freeze-dried pineapple powder, 60 meshes are crossed to get freeze-dried pineapple powder；
S6. freeze-dried pineapple powder is subjected to metal detection, it is qualified, using aluminium foil bag direct sealing or nitrogen-filled packaging, the jelly
The moisture content of dry pineapple powder is 5.00%, Determination of Polyphenols 0.54%.The freeze-dried pineapple powder product pictorial diagram such as Fig. 5 institute
Show, the comparison result of freeze-dried pineapple powder and the fresh juicing of pineapple is as shown in Figure 6.
Embodiment 4
Mango powder is lyophilized
Specific step is as follows for the present embodiment:
S1. choose fresh mango, after cleaning remove the peel, be enucleated, be cut into 1~1.5cm thickness, the stick of 3~5cm long, then
It is put into blanching 13s in boiling water, the 1~2min that cools down in ice water is transferred quickly to, pulls draining out, obtain mango block；
S2. after mango block being mixed with ice pure water by the mass ratio of 1:3, fruit pulp and equal is directly worn into colloid mill
Matter, then be concentrated by high efficient cryogenic concentration evaporator, 30~35 DEG C of thickening temperature, 1s is lasted, concentration mango pulp is obtained；
S3. maltodextrin mixing is added into concentration mango pulp, sterilize 8s under the conditions of 130 DEG C, the malt saccharin
Additive amount is 30% of soluble solid quality in concentrate.
S4. the mango pulp after sterilizing is poured into refrigerator tray and be transferred in vacuum freeze-drying machine, be cooled to through 0.8h from room temperature-
40 DEG C, control system vacuum degree -0.07MPa, pre-freeze 2.5h, -20 DEG C are warming up to through 20min, keeps 8h, be warming up to through 10min -
10 DEG C, 6h is kept, 0 DEG C is warming up to through 10min, keeps 2h, 25 DEG C is warming up to through 25min, keeps 15h, be warming up to 26 through 1min
DEG C, 15h is kept, freeze-drying mango powder is made；
S5. freeze-dried fruit powder is subjected to dispersion and fining, crosses 60 meshes to get freeze-drying mango powder；
S6. freeze-drying mango powder is subjected to metal detection, it is qualified, using aluminium foil bag direct sealing or nitrogen-filled packaging, the jelly
The moisture content of dry mango powder is 4.50%, Determination of Polyphenols 0.36%.Freeze-drying mango powder product pictorial diagram such as Fig. 7 institute
Show, the comparison result that mango powder and the fresh juicing of mango is lyophilized is as shown in Figure 8.
The Vc content use of dragon fruit freeze-dried powder, strawberry freeze-dried powder, pineapple freeze-dried powder and mango freeze-dried powder of the present invention
High performance liquid chromatography in GB 5009.86-2016 is measured, and the results are shown in Table 1, it follows that in fruit freeze-dried powder
L-AA and two kinds of dehydrogenation L-AA are preferably remained to the biologically active functional component of human body.
1 fruit freeze-dried powder Vc assay result of table
Dragon fruit freeze-dried powder of the present invention, strawberry freeze-dried powder, pineapple freeze-dried powder and mango freeze-dried powder product sensory examine
Comment that the results are shown in Table 2,1.5-2's is point poor it is found that fruit freeze-dried powder and Fresh Juice only have by evaluating score, shows fruit jelly
Dry powder preferably remains the natural flavor of fresh fruit after redissolving.
2 fruit freeze-dried powder sensory review's record sheet of table
Note: the additive amount of fruit freeze-dried powder is adjusted when brewing according to the soluble solid content of Fresh Juice, makes two
The soluble solid content of person is consistent, and Fresh Juice score is in terms of 10 points.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of preparation method of freeze-dried fruit powder, which comprises the steps of:
S1. by the pulp stripping and slicing of fresh fruit, 10~15s of blanching in boiling water is transferred in ice water and cools down, pull draining out, obtains
To fruit chunk；
S2. after mixing with ice water by fruit chunk, defibrination, homogeneous, concentration obtain concentrated fruit pulp；
S3. concentrated fruit pulp is subjected to high-temperature short-time sterilization, the concentrated fruit pulp after being sterilized；
S4. the concentrated fruit pulp after sterilizing is subjected to vacuum freeze-drying, the condition of the vacuum freeze-drying are as follows: be cooled to through 0.5~1.0h-
40 DEG C, at vacuum degree -0.08~-0.09MPa, 2~3h of pre-freeze；- 20 DEG C are warming up to through 20min, keeps 8~10h；Through
10min is warming up to -10 DEG C, keeps 6~8h；It is warming up to 0 DEG C through 10min, keeps 1.5~2.5h；25 DEG C are warming up to through 25min,
Keep 14~16h；26 DEG C are warming up to through 1min, keeps 14~16h.
2. the preparation method of freeze-dried fruit powder according to claim 1, which is characterized in that fruit described in step S1 includes apple
One or more of fruit, pears, banana, strawberry, mango, dragon fruit, blueberry, Cranberry, peach, Kiwi berry, pineapple and "Hami" melon.
3. the preparation method of freeze-dried fruit powder according to claim 1, which is characterized in that the condition of concentration described in step S2
Are as follows: 30~40 DEG C of concentration 1s.
4. the preparation method of freeze-dried fruit powder according to claim 1, which is characterized in that high-temperature instantaneous described in step S3 goes out
The condition of bacterium are as follows: 127~136 DEG C of 6~10s of sterilizing.
5. the preparation method of freeze-dried fruit powder according to claim 1, which is characterized in that high-temperature instantaneous described in step S4 goes out
It further include the process for mixing concentrated fruit pulp with auxiliary material before bacterium, the additive amount of the auxiliary material is soluble solid in concentrated fruit pulp
The 0~50% of object content.
6. the preparation method of freeze-dried fruit powder according to claim 5, which is characterized in that the auxiliary material includes maltodextrin
Or soluble starch.
7. the preparation method of freeze-dried fruit powder according to claim 1, which is characterized in that vacuum freeze-drying described in step S4
It afterwards, further include crushing, it is described to smash it through 40~100 meshes.
8. the preparation method of freeze-dried fruit powder according to claim 1, which is characterized in that vacuum freeze-drying described in step S4
Afterwards, the moisture content of freeze-dried fruit powder is within 6%.
9. the preparation method of freeze-dried fruit powder according to claim 1, which is characterized in that the freeze-dried fruit that step S4 is obtained
Powder before packing, carries out metal detection, is packed after detection is qualified, unqualified to make substandard products processing.
10. the preparation method of freeze-dried fruit powder according to claim 9, which is characterized in that the metal detection takes gold
Belong to detection machine to carry out.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264804A (en) * | 2020-03-03 | 2020-06-12 | 华中农业大学 | Freeze-dried apple powder with low hygroscopicity and preparation method thereof |
| CN113966817A (en) * | 2021-11-23 | 2022-01-25 | 溆浦县龙盛农业科技发展有限公司 | Preparation method of kiwi fruit powder spray |
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| CN103211177A (en) * | 2013-03-07 | 2013-07-24 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing a freeze-drying crisp fruit and vegetable piece |
| US20160235107A1 (en) * | 2015-11-20 | 2016-08-18 | Erika Hrdinova | Real fruit drink concentrate and process of preparing the same |
| CN109222071A (en) * | 2018-08-29 | 2019-01-18 | 云南民族大学 | A kind of preparation method of fresh flower freeze-drying micro mist |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1127084A (en) * | 1995-01-18 | 1996-07-24 | 胡建平 | Making method of colour vegetable bean milk powder and milk powder |
| CN103211177A (en) * | 2013-03-07 | 2013-07-24 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing a freeze-drying crisp fruit and vegetable piece |
| US20160235107A1 (en) * | 2015-11-20 | 2016-08-18 | Erika Hrdinova | Real fruit drink concentrate and process of preparing the same |
| CN109222071A (en) * | 2018-08-29 | 2019-01-18 | 云南民族大学 | A kind of preparation method of fresh flower freeze-drying micro mist |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111264804A (en) * | 2020-03-03 | 2020-06-12 | 华中农业大学 | Freeze-dried apple powder with low hygroscopicity and preparation method thereof |
| CN113966817A (en) * | 2021-11-23 | 2022-01-25 | 溆浦县龙盛农业科技发展有限公司 | Preparation method of kiwi fruit powder spray |
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