Novel method for improving fruit and vegetable unfreezing quality

A new type of technology for fruits and vegetables, applied in the direction of preservation of fruits/vegetables by freezing/refrigeration, etc., can solve the problems of easy to change taste, etc., and achieve the effects of short action time, low operating cost, and improved freezing rate.

Inactive Publication Date: 2012-05-30
DALIAN CHUANGDA TECH TRADE MARKET
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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 first selected, washed, blanched to kill enzymes (100°C, 1 minute), then cooled in ice water for 2 hours, put the pre-cooled samples 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...

Embodiment 2

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

[0024] 50g potato raw material, firstly 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 performed in combination with ultrasonic waves. The conditions of ultrasonic treatment are: frequency 25KHz, power 40w, pulse mode 60%, the whole process 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. Perform cryogenic packaging (at a temperature of -5°C) on the samples. The final sample is packaged with hig...

Embodiment 3

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

[0026]45g kiwi fruit raw material, firstly, after selection, peeling, cutting into 1cm thick kiwi slices, peeling, removing the heart, blanching to inactivate the enzyme (100°C, 15s), and then put 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%, the whole process time 2min, refrigerant temperature -20°C, and the central temperature of kiwifruit pieces reaching -18°C as the end point of freezing. Freezing ti...

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PUM

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Abstract

The invention relates to a novel method for improving fruit and vegetable unfreezing quality. According to the invention, ultrasonic waves are adopted for assisting in freezing in the quick freezing process of quick-frozen fruits and vegetables. The method comprises the steps of selecting, cleaning, cutting, bleaching and heating for inactivation of enzyme, cooling, freezing, freezing with the assistance of the ultrasonic waves, and packing fruits and vegetables as raw materials. According to the invention, the technology of treatment with the combination of the ultrasonic waves is adopted in the fruit and vegetable immersing and freezing process, thus the fruit and vegetable unfreezing quality is improved; and the novel method has the characteristics of shortening of freezing time, good keeping of initial shape, low operation cost and the like.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable food processing, in particular to a novel method for improving the thawing quality of fruits and vegetables. 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. In the freezing process, the specific heat capacity of ice is larger than that of water (about 9%), so it will generate huge freezing stress during freezing, which will ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
Inventor 谭子阳
Owner DALIAN CHUANGDA TECH TRADE MARKET
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