Method for improving quick-freezing fruit vegetables thawing quality through low-frequency ultrasound wave

An ultrasonic, fruit and vegetable technology, applied in the direction of preservation of fruits/vegetables by freezing/refrigeration, preservation of fruits/vegetables by radiation/electrical treatment, food preservation, etc. The effect of increasing the freezing rate

Inactive Publication Date: 2008-03-12
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But some ingredients such as fat are very easy to change the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: Ultrasonic-assisted method for soaking frozen edamame

[0022] 40g of edamame kernels are firstly selected, cleaned, and blanched to kill enzymes (100°C, 1 minute), then cooled in ice water for 2 hours, put the pre-cooled sample into a metal reaction container, and load 50% ethylene glycol aqueous solution as a refrigerant 1500mL, combined with ultrasonic wave for soaking frozen edamame. The conditions of ultrasonic treatment are: frequency 20-24kHz, power 40w, pulse mode 50%, the whole process time 1min, refrigerant temperature -20°C, and the central temperature of edamame at -18°C as the freezing end point. The freezing time is 3.1min. The samples were packaged at low temperature (the temperature was -5°C, and the power was 40w). The final samples were packaged in high-density polyethylene bags (99.99% pure) as needed to obtain quick-frozen edamame products. Transfer to -18°C cryogenic storage. After microwave thawing, the free droplet ratio of frozen e...

Embodiment 2

[0023] Example 2: Ultrasonic Assisted Dipping Method of Frozen Potatoes

[0024] 50g of potato raw material, after selection, cleaning, peeling, cutting into strips of 70mm×15mm×15mm, blanching to inactivate enzymes (100°C, 1 minute), then cooling in ice water for 2h, put the pre-cooled samples into Put it into a metal reaction vessel, load 1500mL of 50% ethylene glycol aqueous solution as a refrigerant, and control the temperature with a thermocouple. When the center temperature of the potato strips drops below 0°C, the dipping and freezing treatment is carried out in combination with ultrasonic waves. The conditions of ultrasonic treatment are: frequency 25KHz, power 40w, pulse mode 60%, whole time 2min, refrigerant temperature -20°C, and the center temperature of potato strips reaching -18°C as the freezing end point. Freezing time is 14min. Low-temperature packaging (temperature of -5°C) samples were carried out. The final samples were packaged in high-density polyethyl...

Embodiment 3

[0025] Embodiment 3: the method for ultrasonic-assisted impregnation frozen kiwi fruit

[0026]45g kiwifruit raw material, firstly, after selection, peeling, cutting into 1cm thick kiwifruit slices, peeling, removing the heart, blanching to inactivate the enzyme (100°C, 15s), and then putting it into the low-temperature color protection solution for color protection and pre-treatment at the same time. Cool for 2 hours, put the pre-cooled sample into a metal reaction container, load 1500mL of 50% ethylene glycol aqueous solution as a refrigerant, and control the temperature with a thermocouple. When the central temperature of the kiwifruit block drops below 0°C, it will be impregnated and frozen in combination with ultrasonic waves. The conditions of ultrasonic treatment are: frequency 25kHz, power 40w, pulse mode 40%, whole time 2min, refrigerant temperature -20°C, and the central temperature of the kiwifruit block reaches -18°C as the freezing end point. Freezing time is 7.5...

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PUM

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Abstract

A method for improving the unfreezing quality of fast frozen fruit and vegetables with low-frequency ultrasonic belongs to the processing technical field of fruit and vegetable food. The present invention adopts ultrasonic for freezing in the process of fast freezing; the process is that the raw materials of fruit and vegetables are selected, cleaned and burnt to kill the enzyme; and then the materials are cooled, refrigerated and frozen with ultrasonic; at last the materials are packed up. The present invention adopts the process that the ultrasonic processing is combined in the process of dipping and freezing fruit and vegetable and improves the unfreezing quality of the fast frozen fruit and vegetables; the present invention is characterized by a short freezing time, excellent initial shape maintenance and low operational cost.

Description

technical field [0001] A method for improving the thawing quality of quick-frozen fruits and vegetables by low-frequency ultrasonic waves. It belongs to the technical field of fruit and vegetable food processing and involves quick-freezing fruit and vegetable processing and ultrasonic technology. Background technique [0002] Food cryopreservation is an efficient food preservation method, which can maintain the high quality of food without polluting food, and has been widely used at home and abroad. However, how to effectively freeze food so that the food can still maintain high quality after freezing and thawing has always been one of the main issues that people have paid close attention to. [0003] The quality of frozen fruit and vegetable foods is limited by freezing technology, and the freezing rate and final freezing temperature cannot optimize the quality of fruit and vegetable foods. During the freezing process, the specific heat capacity of ice is larger than that ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/015A23L5/30
CPCA23L3/365A23V2002/00A23B7/04A23L1/0252A23L3/36A23L5/32
Inventor 孙金才张慜许韩山卢利群陈移平陈龙海
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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