Post process method for slowering rehydration speed of freezing-dried diced fruit and vegetable

A technology for dicing and drying fruits and vegetables, which is applied in the directions of preservation of fruits and vegetables, protection of fruits/vegetables with a protective layer, food preservation, etc., and can solve problems such as difficulty in drying

Inactive Publication Date: 2008-03-26
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method of drying after coating has certain defects when applied to freeze-dried diced fruits and vegetables. Although the spray coating makes the coating more uniform and does not make the diced fruits and vegetables absorb water instantly, it still makes the surfaces of diced strawberries stick to each other. , because the film solution can not be dried quickly, in this way, the diced fruits and vegetables are gradually deformed during the spraying process, and the later drying is very difficult

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: The production application of the film drying method for slowing down the rehydration of freeze-dried strawberry diced

[0025] Select 150 g of diced strawberries with a water content of 6.66% after freeze-drying. The size of diced strawberries is about 1 cm × 1 cm × 1 cm, but because the strawberries themselves are irregular, there are some smaller particles. The spouted bed has a capacity of 3 kg. Close the system first, dry the warehouse with hot air at 80°C, the frequency of the induced air is 35HZ, then lower the temperature to 60°C, turn off the induced air, open the joint and put the strawberries in, close the joint immediately, and then turn on the induced air, The diced strawberries are in a boiling state in the chamber. After the boiling is stable, turn on the flow pump. The flow rate of the membrane solution is controlled at 0.05-0.1mL / s, and the atomization pressure is 1.0Mpa. During the boiling and drying process, gradually adjust the air induction...

Embodiment 2

[0026] Example 2: Production and application of the film drying method for slowing down the rehydration of freeze-dried diced apples

[0027] Select 150 g of freeze-dried diced apples with a moisture content of 5.79%, the size of diced apples is about 1 cm × 1 cm × 1 cm, and the capacity of the spouted bed is 3 kg. Close the system, adjust the hot air temperature to 80°C to dry the warehouse, the time is about 20 minutes, the frequency of the air induction is 35HZ, then lower the temperature to 50°C, close the air induction, open the connection, quickly put in the diced apples, and close it immediately At the connection, turn on the air induction to make the diced apples boil in the bin, because there is a lag when adjusting the temperature, and the required temperature will not be reached immediately, and it will take a while to stabilize the parameters. Turn on the flow pump, the flow rate of the membrane solution is 0.05-0.1mL / s, the atomization pressure is 1.0Mpa, the air ...

Embodiment 3

[0028] Example 3: The production application of the film drying method for slowing down the rehydration of freeze-dried diced carrots

[0029] 150 g of freeze-dried diced carrots with a water content of 6.27% were selected, the size of the diced carrots was about 0.6cm×0.6cm×0.6cm, and the capacity of the spouted bed was 3kg. Close the system first, dry the warehouse with hot air at 80°C, the induced air frequency is 35HZ, then lower the temperature to 70°C, close the induced air, open the connection and put the diced carrots in, close the connection immediately, and then turn on the induced air, The diced carrots are in a boiling state in the warehouse. After the boiling is stable, turn on the flow pump. The flow rate of the membrane solution is controlled at 0.05-0.1mL / s, and the atomization pressure is 1.0Mpa. During the boiling and drying process, gradually adjust the air induction frequency. The maximum can reach 45HZ, stop spraying after 30 minutes, take out the diced ca...

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PUM

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Abstract

The present invention relates to an after-treatment method for slowing reconstitution speed of freeze-dried fruit and vegetable dices, belonging to the field of fruit and vegetable food processing technology. It is characterized by that said invention adopts a kind of fluidized bed drying process to make freeze-dried fruit and vegetable dices undergo the processes of film-coating and drying treatment. Said process includes the following steps: preparing film-coating solution, making the film-coating solution be connected with a flowing pump, preheating spray bed drying chamber, placing fruit and vegetable dices, starting draught fan to make the fruit and vegetable dices be fluidized, opening said flowing pump and spray-coating film-coating solution on the surface of fruit and vegetable dices, after the spray-coating step is completed, taking out the dried fruit and vegetable dices, packaging and making storage.

Description

technical field [0001] A post-treatment method for slowing down the rehydration speed of freeze-dried diced fruits and vegetables belongs to the technical field of fruit and vegetable food processing. Background technique [0002] In the freeze-dried diced fruits and vegetables, due to the texture of the material itself, some diced fruits and vegetables are easy to wilt and lose their original taste after being freeze-dried, such as strawberries and apples. Strawberry is also called cranberry, raspberry, ground berry, etc. It is a general term for plants of the genus Stratagem in the family Rosaceae. It is a perennial herb whose fruit develops from a receptacle into a fleshy aggregate fruit. It has a therapeutic effect on many diseases such as hypertension, hyperlipidemia, arteriosclerosis, constipation, and anemia. Apple flesh is thin and crisp, juicy, fragrant, sweet and sour, rich in nutrition, has the effects of relieving heat and clearing fire, promoting body fluid and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/024A23B7/028A23L19/00
CPCA23L3/50A23B7/022A23L1/2123A23B7/16A23L19/03
Inventor 张慜黄略略孙东伟孙东风
Owner JIANGNAN UNIV
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