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Processing method for preventing freeze-dried waxberry flesh from falling off

A processing method and pulp technology, which is applied in the fields of fruit and vegetable preservation, heating preservation of fruits/vegetables, food preservation, etc., can solve the problems of freeze-dried red bayberry pulp that is easy to fall off, and achieve the effect of increasing commodity value, improving shelf life, and complete structure

Active Publication Date: 2014-09-10
POMOLOGY RES INST FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for preventing freeze-dried red bayberry pulp from falling off, adding cooking and softening processes in the fruit processing process, softening and tightening the red bayberry pulp, so that no cracks will appear between the pulps, and solving the problem of freeze-dried red bayberry pulp. The problem that the pulp is easy to fall off

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing method for preventing freeze-dried bayberry pulp from falling off, the specific steps are as follows:

[0019] 1) Clean the surface dirt, insect damage, leaves and rotten fruit of the fresh bayberry with a bubble cleaner;

[0020] 2) Soak the washed bayberry in 250 ppm sodium hypochlorite disinfectant for 60 seconds, control the water temperature at 35 ℃, and stir occasionally during the disinfection process to fully disinfect the bayberry;

[0021] 3) Put the sterilized bayberry into a stainless steel iron frame, adjust the conveyor belt in the steam killing tank to 35 seconds, control the temperature at 110 ℃, seal the steam killing tank, put the material in the conveyor belt and cook for 40 Second;

[0022] 4) Cool the bayberry after steam cooking for 20 minutes in a clean environment to soften, shrink and tighten the bayberry pulp.

[0023] 5) Place the softened bayberry at minus 30°C for 3 hours, so that the central temperature of the bayberry will d...

Embodiment 2

[0027] A processing method for preventing freeze-dried bayberry pulp from falling off, the specific steps are as follows:

[0028] 1) Clean the surface dirt, insect damage, leaves and rotten fruit of the fresh bayberry with a bubble cleaner;

[0029] 2) Soak the washed bayberry in 300 ppm sodium hypochlorite disinfectant for 60 seconds, control the water temperature at 26 ℃, and stir occasionally during the disinfection process to fully disinfect the bayberry;

[0030] 3) Put the sterilized bayberry into a stainless steel iron frame, adjust the conveyor belt in the steam killing tank to 35 seconds, control the temperature at 115 ℃, seal the steam killing tank, put the material on the conveyor belt and cook for 35 seconds Second;

[0031] 4) Cool the bayberry after steam cooking for 20 minutes in a clean environment to soften, shrink and tighten the bayberry pulp.

[0032] 5) Place the softened bayberry at minus 30°C for 3 hours, so that the central temperature of the bayberr...

Embodiment 3

[0036] A processing method for preventing freeze-dried bayberry pulp from falling off, the specific steps are as follows:

[0037] 1) Clean the surface dirt, insect damage, leaves and rotten fruit of the fresh bayberry with a bubble cleaner;

[0038] 2) Soak the washed bayberry in 280 ppm sodium hypochlorite disinfectant for 60 seconds, control the water temperature at 30 ℃, and stir occasionally during the disinfection process to fully disinfect the bayberry;

[0039] 3) Put the sterilized red bayberry into a stainless steel iron frame, adjust the conveyor belt in the steam killing tank to 35 seconds, control the temperature at 120 ℃, seal the steam killing tank, put the material on the conveyor belt and cook for 30 Second;

[0040] 4) Cool the bayberry after steam cooking for 20 minutes in a clean environment to soften, shrink and tighten the bayberry pulp.

[0041] 5) Place the softened bayberry at minus 30°C for 3 hours, so that the central temperature of the bayberry wi...

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PUM

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Abstract

The invention relates to a processing method for preventing freeze-dried red bayberry pulp from falling off. The fresh red bayberry is cleaned, sterilized, boiled, softened, quick-frozen, vacuum freeze-dried, and discharged, and the pulp and core of the dried red bayberry produced are firm. The pulp is not easy to fall off. According to the processing method of the present invention, through cooking, softening and vacuum freeze-drying process, the vacuum degree is adjusted so that the prepared freeze-dried bayberry pulp and core are firm, and the pulp is not easy to fall off. The preparation process is simple, and the prepared freeze-dried bayberry has bright red color and uniformity, and the flavor is well preserved, the color retention time is long, the pulp is not easy to fall off, and has the unique taste of bayberry, soft taste, strong flavor, no other peculiar smell and no foreign impurities , Easy to eat.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preventing freeze-dried red bayberry pulp from falling off. Background technique [0002] Red bayberry is mainly distributed in East China and Hunan, Guangdong, Guangxi, Fujian and other regions, and is known as "a piece worth a thousand pieces of gold". Red bayberry fruit is bright in color, rich in juice, sweet and sour, and has high nutritional value. However, it has the disadvantages of short production season and short shelf life. It is generally stored at room temperature for no more than 2 days, and transportation is extremely inconvenient, which seriously affects the promotion of bayberry products. And the form that most of red bayberry is made into preserved fruit, its local flavor, nutritional labeling run off seriously. After adjusting the freeze-dried bayberry processing technology, the flavor of bayberry can be well preserved and the problems ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/005A23B7/024
Inventor 张泽煌黄屹钟秋珍林旗华韩海东
Owner POMOLOGY RES INST FUJIAN ACAD OF AGRI SCI
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