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Carrot quick-freezing process with variable quick-freezing speed

A technology of carrots and crafts, applied in the direction of freezing/refrigerating fruits/vegetables, etc., can solve the problems of difficult control, high energy consumption, etc., and achieve the effect of reducing possibility, low energy consumption, and most energy consumption

Inactive Publication Date: 2014-02-12
TIANJIN AOLV AGRI & SIDELINE PROD GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Both of these methods realize quick freezing by changing the freezing point of vegetables, which consume a lot of energy and are difficult to control.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0014] (1) Prepare carrots that need to be quick-frozen according to conventional selection, cleaning, cutting, blanching, cooling, dehydration and other processes;

[0015] (2) The pre-cooling stage of carrots. In this stage, the temperature of the cold air is -8~-10°C, and the wind speed is 4-6m / s, and the central temperature of the carrots is precooled to 0~-1°C;

[0016] (3) The crystallization stage of carrots. At this stage, the temperature of the cold air is -25 to -28°C, and the wind speed is 8 to 10m / s, cooling the center temperature of the carrots to -5 to -8°C;

[0017] (4) The cooling stage of carrots. In this stage, the temperature of cold air is -35~-38°C, and the wind speed is 4~6m / s, and the center temperature of carrots is cooled to -18°C;

[0018] (5) According to the conventional low-temperature storage method, the cooled carrots were stored in a freezer at -18°C.

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PUM

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Abstract

The invention discloses a carrot quick-freezing process with a variable quick-freezing speed. The carrot quick-freezing process is characterized in that different quick-freezing speeds are adopted according to different quick-freezing phases so that an ice crystal is the smallest in the quick-freezing process, carrot cells are not damaged and the energy consumption in the quick-freezing process is the minimum. Thawed carrots are basically the same as fresh carrots. The process is simple in method and low in cost and is a novel process for quickly freezing vegetables.

Description

1. Technical field [0001] The invention relates to a quick-freezing process of vegetables, more specifically to a quick-freezing process of variable quick-freezing rate for carrots. 2. Background technology [0002] Quick-frozen vegetables are an important development direction of postharvest deep processing of vegetables in my country, and will play an important role in ensuring the safe supply of vegetables. At present, the output of quick-frozen vegetables in my country has reached more than 10 million tons. However, during the quick-freezing process of vegetables, due to the formation of larger ice crystals, it is easy to cause damage to vegetable cells, resulting in a frozen taste, which affects the quality of quick-frozen vegetables. In order to solve this problem, patent 95191195.7 adopts adding relevant liquid components to vegetables to protect cells; patent 201010557158.0 adopts different Sun's blanching degrees to blanch different vegetables to protect cells from...

Claims

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Application Information

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IPC IPC(8): A23B7/04
Inventor 刘斌景君任亚妮张艳
Owner TIANJIN AOLV AGRI & SIDELINE PROD GRP
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