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Method of combining freeze-dry and vacuum microwave drying to preparing fruits, vegetables and aquatic leisure food

A vacuum microwave drying and vacuum microwave technology, which is applied in food preservation, fruit and vegetable preservation, dry preservation of meat/fish, etc., can solve the problems of long drying time, high operating cost, and easy moisture absorption, so as to improve appearance and reduce energy consumption. The effect of reducing the consumption and shortening the drying time

Inactive Publication Date: 2008-07-30
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

FD fruits and vegetables maintain the original structure, so the rehydration is good, but the disadvantages of FD are: 1) The long drying time leads to high energy consumption and high operating costs; 2) Although the rehydration is good, it is not ideal as a terminal direct edible product; 3) Easy to absorb moisture
There is no report on this aspect, which is of great research significance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1: Freezing combined with vacuum microwave drying is used to produce edamame snack food.

[0019]Purchase freshly marketed edamame (about 70% moisture content) for selection, peeling, color protection (soaking in 1% sodium carbonate for 5 minutes), blanching (0.02% zinc chloride solution, 100°C, 100s), cold soaking (seasoning liquid , 1h), quick freezing treatment. Freeze-drying to a moisture content of 40% to 30%, conditions: heating plate temperature 60-70°C, material load 2kg, drying time depends on the moisture content. Then vacuum microwave drying is carried out quickly to make the final moisture content of the product below 5%. The expansion rate reaches 1.5-1.6, and finally packed and stored with nitrogen.

Embodiment 2

[0020] Embodiment 2: Freezing combined with vacuum microwave drying is used to produce strawberry snack food.

[0021] Raw material selection and pretreatment: select fresh strawberries that are medium-ripe and of the same size (moisture content is about 90%), wash them with water, remove the stems, and put them on a plate for later use; pre-freezing: send the pre-treated strawberries to the freezing room pre-freeze. Freeze-dry in the early stage until the water content is 60% to 50%. Conditions: the temperature of the heating plate is 60 to 70°C, the material loading is 2kg, and the drying time depends on the water content. Subsequent vacuum microwave drying makes the final moisture content of the product less than 5%. The expansion ratio reaches 1.8-2.0, and finally packed and stored with nitrogen.

Embodiment 3

[0022] Embodiment 3: Freezing and vacuum microwave combined drying are used to produce sea cucumber snack food.

[0023] Pretreatment of raw materials: first, the raw materials are cleaned, cut and shaped, pre-cooked for enzymes, cold-soaked for seasoning (including seasoning liquid, 1-2 hours), and quick-frozen. Freeze-dry in the early stage until the moisture content is 50%-40%. Conditions: heating plate temperature 60-70°C, material load 2kg, drying time depends on the moisture content. Subsequent vacuum microwave drying makes the final moisture content of the product below 5%. The conditions are: vacuum degree -70kPa, microwave intensity 8w / g, and the drying time depends on the final moisture content. The expansion rate reaches 1.6-1.8, and finally packed and stored with nitrogen.

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PUM

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Abstract

The invention relates to a method for preparing fruit-and-vegetable or aquatic leisure foods by freeze-drying and subsequent vacuum microwave combination, which belongs to a field of leisure food processing technique. The main process of the invention is that: after handpicking, blanching for extinguishing enzyme or blanching curing, then cooling soaking and quick freezing in a flavor liquid, the fruit and vegetable or aquatic raw material is freeze-dried to reduce the water content to 60-30 percent and then is vacuum-microwave dried to lead the final water content of fruit and vegetable to be less than 5 percent. The invention adopts a novel combined drying technique of freeze-drying before and subsequent vacuum microwave which is carried out by stages. The technique can not only maintain the nutrition and the form of the product in the maximal degree, but also remarkably shorten the drying time, reduce the drying energy consumption, save the cost and can have remarkable expansion effect at the same time, which improves the comprehensive quality of leisure foods.

Description

technical field [0001] The invention discloses a method for preparing fruit, vegetable or aquatic product snack foods by combined freeze-drying and subsequent vacuum microwave drying, which belongs to the technical field of snack food processing. Background technique [0002] Freeze-drying (FD) refers to freeze-vacuum drying technology, which is a drying and dehydration technology combined with freezing technology and vacuum technology. This technology adopts the heat and mass transfer mechanism under low temperature and low pressure, and freezes the dried material in a low temperature environment lower than the eutectic point temperature of the material, and then puts it in a high vacuum environment to make the moisture in the material Direct sublimation into gas in the state of ice crystals, thereby removing the moisture in the material. FD fruits and vegetables maintain the original structure, so the rehydration is good, but the disadvantages of FD are: 1) The long dryin...

Claims

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Application Information

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IPC IPC(8): A23B7/02A23B7/024A23B7/015A23B4/03A23B4/037A23B4/015
Inventor 张慜李瑞杰孙金才段续范柳萍
Owner JIANGNAN UNIV
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