Ready-to-eat instant fruit-nut combined food and production method thereof

A technology for combining food and fruit, which is applied in food preparation, food science, application, etc., can solve the problems of increased energy consumption in freeze-drying production, and the lack of pertinence in temperature curve design, so as to achieve quick-freezing temperature and time improvement, and food nutrition preservation Good performance and low energy consumption

Inactive Publication Date: 2013-06-05
马鞍山沁玖洲食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the freeze-drying process requires high electrical energy, most freeze-drying companies currently set the freezing temperature at -30°C to -50°C in the freeze-drying production process for 3 hours to 5 hours, and the sublimation dehydration cycle is longer The cycle is 24 hours to 36 hours, and the temperature curve design is not very targeted, which greatly increases the energy consumption of freeze-drying production

Method used

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  • Ready-to-eat instant fruit-nut combined food and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Stir-fry 70g of walnut kernels and 20g of black sesame, cut into cubes or granules for later use;

[0029] (2) Take 300g strawberries and 400g yellow peaches, cut into slices and set aside;

[0030] (3) Weigh 90g of glucose, 10g of pectin, 8g of fruit flavor powder, and 70g of maltodextrin to mix, weigh 700g of water and start heating, stir while heating the mixture, and turn off the heating after the starch is completely dissolved and gelatinized;

[0031] (4) Mix the nuts and fruits prepared in steps (1) and (2) with the gelatin in step (3), and put them into molds;

[0032] (5) Put the mold into a quick freezer at -15°C and freeze for 3 hours;

[0033] (6) Put it into the vacuum drying chamber, start vacuuming, the vacuum degree drops to 60Pa ~ 80Pa, set the temperature curve of the heating plate in the control system computer, 100°C for 3 hours, 80°C for 4 hours, 70°C 5 hours, keep warm at 65°C for 1 hour and turn on the heating, the sublimation dehydration cy...

Embodiment 2

[0036] (1) Stir-fry 40g of almonds, melon seeds, cashews and chestnuts, cut into cubes or granules for later use;

[0037] (2) Take 400g of strawberries, bananas, pineapples, kiwi, cantaloupe and apples, and cut them into slices or cubes (the nuts are processed first, and the fruits are processed later because the fruits are not easy to store for too long);

[0038](3) Gelatinization: Weigh 100g of glucose, 5g of pectin, 5g of fruit flavor powder, and 50g of maltodextrin and mix them. First, mix the powder thoroughly, weigh 400g of water, and heat and stir the mixture to prevent insoluble agglomeration. before the solution reaches 95°C, stop heating after reaching the best state of complete gelatinization, (pretreat the nuts and fruits first, and then gelatinize the starch because if the gelatinized starch is not mixed immediately The aging of the starch will occur after a period of time, which will seriously affect the quality of the finished product. The freshly gelatinized ...

Embodiment 3

[0044] (1) Stir-fry 126g peanuts, hazelnuts, pine nuts and pistachios, cut into cubes or granules for later use;

[0045] (2) Take 1000g of peach, kiwi, cantaloupe, mango, red dates, papaya and hawthorn, cut into slices or cubes;

[0046] (3) Gelatinization: Weigh 100g of glucose, 20g of pectin, 16g of fruit flavor powder, and 126g of maltodextrin and mix them. First, mix the powder thoroughly, weigh 600g of water, and add the above mixture while heating to prevent insolubility. Caking, add all before the solution reaches 95°C, and stop heating after reaching the best state of complete gelatinization;

[0047] (4) Mix the nuts and fruits pretreated in steps (1) and (2) with the paste in step (3) and put them on a plate: the purpose is to shape the material;

[0048] (5) Quick-freezing: transfer the semi-finished product after step (4) into the quick-freezing warehouse for quick-freezing. The temperature of the quick-freezing warehouse is -20°C; the quick-freezing time is 2 ho...

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Abstract

The invention discloses an instant and instant fruit-nut combination food and a production method thereof, belonging to the technical field of food processing. The mass percentage of each component of the food combination before freeze-drying is: 40% to 50% of fruits, 4% to 10% of nuts, 5% to 10% of sugars, 5% to 10% of starches, and 0.5% of pectin. %~1%, fruit flavor powder 0.5%~0.8%, water 30%~40%; the mass percentage of each component of the product after freeze-drying is: fruit 15%~25%, nuts 20%~30%, sugar 15% to 30% of starch, 15% to 30% of starch, 3% to 5% of pectin, 2% to 5% of fruit powder, and 1% to 5% of moisture. melting, mixing and forming, quick-freezing, vacuum freeze-drying and inspection packaging. The perfect combination of fruits and nuts in the present invention is original, can increase the comprehensive utilization value and economic benefits of fruits, nuts, etc., and indirectly generate good social benefits, and is a good example in the deep processing of agricultural products.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant and instant fruit-nut combination food and a production method thereof. Background technique [0002] my country is a large agricultural country. The central work conference at the beginning of each year will discuss the issues of agriculture, rural areas and farmers, and the state will support agriculture more in the future. The improvement of China's urbanization rate cannot be separated from the development of rural areas. There are many policies such as subsidies and technical support. The invention uses agricultural products as raw materials, and can drive various social benefits while improving the economic benefits of the enterprise. [0003] The application of freeze-drying technology to food is to freeze the raw materials of the food first, and then sublimate the ice crystals in the food under vacuum conditions, thereby drying the food. This kind of f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/09A23L1/212A23L1/36A23L2/39A23L19/00A23L25/00
Inventor 吴双全郭晓冬侯晔冯文
Owner 马鞍山沁玖洲食品有限公司
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