Freeze-dried waxberry flesh and processing technology thereof
A pulp and freeze-drying technology, applied in application, food preparation, food science and other directions, can solve the problems of flavor, nutrient loss, affecting the promotion of bayberry products, short shelf life, etc., and achieves good rehydration, bright red color uniformity, Improve shelf life
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Embodiment 1
[0016] A kind of freeze-dried bayberry pulp, the concrete steps of its processing are as follows:
[0017] 1) Clean the surface dirt, insect damage, leaves and rotten fruit of the fresh bayberry with a bubble cleaner;
[0018] 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;
[0019] 3) Place the sterilized red bayberry in a minus 25°C environment for 6 hours, so that the central temperature of the bayberry will slowly drop below minus 18°C;
[0020] 4) Place the quick-frozen bayberry in a vacuum of 60-80 Mpa, heat up to 105 °C within 1 h, keep it for 6 h, then cool it down to 55 °C within 10 h, and maintain the vacuum for 3 h for vacuum freeze-drying, vacuum freeze-drying The total running time is 20 h;
[0021] 5) After vacuum freeze-drying, the dried fruit of bayberry can be easily peeled off the pulp from the...
Embodiment 2
[0023] A kind of freeze-dried bayberry pulp, the concrete steps of its processing are as follows:
[0024] 1) Clean the surface dirt, insect damage, leaves and rotten fruit of the fresh bayberry with a bubble cleaner;
[0025] 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;
[0026] 3) Place the sterilized red bayberry in a minus 25°C environment for 6 hours, so that the central temperature of the bayberry will slowly drop below minus 18°C;
[0027] 4) Put the quick-frozen bayberry in a vacuum of 60-80 Mpa, raise the temperature to 105 °C within 1 h, keep it for 6 h, then cool it down to 55 °C within 10 h, and maintain the vacuum for 3 h for vacuum freeze-drying. The running time is 20 h;
[0028] 5) After vacuum freeze-drying, the dried fruit of bayberry can be easily peeled off the pulp from the core with fing...
Embodiment 3
[0030] A kind of freeze-dried bayberry pulp, the concrete steps of its processing are as follows:
[0031] 1) Clean the surface dirt, insect damage, leaves and rotten fruit of the fresh bayberry with a bubble cleaner;
[0032] 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;
[0033] 3) Place the sterilized red bayberry in a minus 25°C environment for 6 hours, so that the central temperature of the bayberry will slowly drop below minus 18°C;
[0034] 4) Put the quick-frozen bayberry in a vacuum of 60-80 Mpa, raise the temperature to 105 °C within 1 h, keep it for 6 h, then cool it down to 55 °C within 10 h, and maintain the vacuum for 3 h for vacuum freeze-drying. The running time is 20 h;
[0035] 5) After vacuum freeze-drying, the dried fruit of bayberry can be easily peeled off the pulp from the core with fing...
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