Microwave freeze-drying and dehydrating method of fruits and vegetables

A technology of microwave freezing and processing method, which is applied in the fields of freeze-drying and dehydration processing and microwave freeze-drying and dehydration processing of fruits and vegetables, can solve the problems of affecting the appearance of freeze-dried products, damage to the texture of yam tablets, and long draining time, and achieves accelerated microwave freeze-drying. Speed, reduce microwave low-voltage discharge problems, and complete cooling effects

Inactive Publication Date: 2010-10-06
NANJING AGRI MECHANIZATION INST MIN OF AGRI
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

According to reports, the invention has the advantages of short drying time and high quality of dried products. The processed yam slices have good rehydration and good taste, but there are the following disadvantages: After the materials are blanched, the water is drained by a centrifuge, and

Method used

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  • Microwave freeze-drying and dehydrating method of fruits and vegetables
  • Microwave freeze-drying and dehydrating method of fruits and vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment one: carrot slice microwave freeze-drying dehydration processing production (referring to figure 1 )

[0021] 1. Cleaning steps

[0022] Select carrots with a smooth surface, thick and short, and the same size (moisture content on a wet basis is about 90%), cut off 5 mm of the head and 2 to 3 cm of the tail, and then wash with water. Adjust the slicer to cut round slices along the length of the carrot, with a slice thickness of about 5mm.

[0023] 2. Blanching steps

[0024] Immediately blanch the sliced ​​carrots with hot water at 90°C for 1-2 minutes, quickly remove them, put them into a mesh plastic tray, spread the material evenly, the thickness of the material is about 3cm, and control the water for 1 minute.

[0025] 3. Pre-drying step (vacuum cooling and dehydration treatment)

[0026] Put the blanched material into microwave freeze-drying equipment or vacuum cooling equipment, and vacuum cool the blanched material. Turn on the refrigerator before...

Embodiment 2

[0033] Embodiment two: carrot slice microwave freeze-drying dehydration processing production (not freezing)

[0034] 1. Raw material selection, cleaning and slicing:

[0035] Same as "step 1" in Example 1.

[0036] 2. Blanching treatment:

[0037] Same as "step 2" in Example 1.

[0038] 3. Vacuum cooling and dehydration treatment:

[0039] Compared with Example 1, the vacuum cooling and dehydration time was extended from 30 minutes to 50 minutes. After cooling and dehydration, the carrot slices were frozen to the eutectic point temperature of the material, that is, the central temperature was frozen to about -25°C, and other conditions were similar.

[0040] 4. Microwave freeze drying:

[0041] Same as "step 5" in the first embodiment.

[0042] 5. Sorting and packing:

[0043] Same as "step 6" in Example 1.

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Abstract

The invention relates to a microwave freeze-drying and dehydrating method of fruits and vegetables, belonging to the field of a fruit and vegetable food treatment technology. The method comprises the following steps of: cleaning, blanching, pre-drying, freezing, microwave freeze-drying and taking out. The method is suitable for various forms of freeze-drying products, integrates blanching and cooling working procedures into a whole, does not need the cooling working procedure after blanching, not only is thorough to blanch and cool, but also has high speed, especially removes partial internal water at the same time of removing water on the surface of materials, and avoids forming crystals on the surface of the materials in the freezing process, thereby being beneficial to increasing the microwave freeze-drying speed and effectively restraining the microwave low-pressure discharge problem in the early freeze-drying process.

Description

technical field [0001] The invention relates to a freeze-drying and dehydration processing method, in particular to a microwave freeze-drying and dehydration processing method for fruits and vegetables, belonging to the technical field of fruit and vegetable food processing. Background technique [0002] The whole process of microwave freeze-drying is in a low temperature and basically anaerobic environment, and has a strong bactericidal effect. It is the most popular processing method for producing high-quality dehydrated food. However, compared with traditional hot air drying technology, for fruits and vegetables with high moisture content, microwave freeze-drying often requires a long drying time, high energy consumption, and high operating costs. Because usually fruits and vegetables, meat and other foods need to be blanched or steamed before freeze-drying, and then corresponding equipment needs to be equipped for cooling and centrifugal draining. However, the above-ment...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/024
Inventor 胡志超王海鸥吴峰曹士锋钟挺胡良龙彭宝良王建楠陈有庆顾峰玮
Owner NANJING AGRI MECHANIZATION INST MIN OF AGRI
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