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Vacuum freeze drying orange membrane peeling technology

A technology of vacuum freeze-drying and decapsulation, applied in application, food processing, food science, etc., can solve the problems of other substances residues and other problems, and achieve the effect of complete fruit, unchanged taste and natural color.

Active Publication Date: 2014-08-20
SHANGHAI LVSHENG IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above process involves enzymatic hydrolysis technology, so there are enzymatic hydrolysis aids, etc., and there are still problems such as other substances remaining

Method used

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  • Vacuum freeze drying orange membrane peeling technology

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Embodiment Construction

[0034] The present embodiment provides a kind of process of vacuum freeze-drying citrus peeling, comprising the following steps:

[0035] First, citrus raw material selection: citrus raw materials should be selected from raw materials with dense flesh, bright and beautiful color, no extrusion deformation, no mechanical damage, no pests and diseases, and no rot and deterioration;

[0036] Second, raw material storage

[0037] The raw materials are stored in plastic baskets, and the "four separations" (from the ground, from the wall, from the ceiling, and from the batch) are placed in a ventilated, light-proof, fresh-keeping warehouse at -1 to 3°C;

[0038] Third, sorting

[0039] Classify according to the size of the fruit’s transverse diameter, 45-55 mm, 55-65 mm, 65-75 mm and above 75 mm; remove foreign objects such as orange leaves and branches;

[0040] Fourth, cleaning

[0041] Use a hair bubble cleaning machine to clean the citrus to ensure that there are no sedimen...

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PUM

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Abstract

The invention relates to a vacuum freeze drying orange membrane peeling technology. The vacuum freeze drying orange membrane peeling technology comprises the steps of orange grading, blanching peel removing, sectioning, enzymolysis membrane removing, sterilizing and lastly vacuum freeze drying. The step of vacuum freeze drying sequentially comprises the steps of single freezing, secondary disc laying, quick freezing and drying, wherein according to the single freezing, cleaned orange segments are arranged at the temperature equal to or lower than -18 EDC C for quick freezing for 1 to 1.5 hours, and the temperature of the materials is maintained between -5 DEG C to -10 DEG C; according to the secondary disc laying, disc laying is carried out on the single frozen orange segments in an operation chamber at the low temperature equal to or lower than -5 DEG C, and evenness and the consistence of the thickness of disc laying are ensured; then according to quick freezing, the condition that fast freezing is carried out for 4 hours at the temperature equal to or lower than 35 DEG C serves as the quick freezing condition; then, quick frozen oranges are arranged in a vacuum drying furnace, heating and heat preservation are carried out by steps, the temperature of the materials is equal to or lower than 60 DEG C, and the vacuum degree is equal to or lower than 60 Pa; heating is finished, cooling is carried out, and then the orange segments are sorted, detected and packed.

Description

technical field [0001] The invention relates to a food processing method, in particular to a process for vacuum freeze-drying and decapsulating citrus. Background technique [0002] At present, three different methods of removing capsules of citrus mainly include: phosphate-alkali method, acid-base method and enzymatic method. The preservation rate of nutrients is the highest, followed by the acid-base method, and the lowest by the enzymatic method. . The broken rate of the capsular flap treated by the acid method is lower, and the sensory quality is also better than the other two methods. [0003] The traditional manual peeling and acid-base decapsulation process is increasingly encountering problems such as rising labor prices, green barriers and technical barriers, and it is urgent to develop new processes. Therefore, in recent years, a kind of citrus enzymatic peeling and decapsulation production technology has been promoted, and the supporting enzymatic whole fruit p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23N15/06
Inventor 程朝辉段艳红
Owner SHANGHAI LVSHENG IND
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