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Vacuum freeze-drying technology of tangerine peeling

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

Active Publication Date: 2016-03-16
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 technology of tangerine peeling

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Embodiment Construction

[0034] This embodiment provides a vacuum freeze-drying process for decapsulating citrus, including the following steps:

[0035] First, the choice of citrus raw materials: citrus raw materials should be selected with dense flesh, bright and beautiful color, no extrusion deformation, no mechanical damage, no disease and insect pests, and no rot;

[0036] Second, raw material storage

[0037] The raw materials are stored in plastic baskets, and the "four distances" (off the ground, off the wall, off the ceiling, off the batch) are placed in a ventilated, dark, -1~3℃ fresh-keeping warehouse;

[0038] Third, sorting

[0039] Grading according to the size of the fruit's horizontal diameter, 45-55 mm, 55-65 mm, 65-75 mm and more than 75 mm; remove foreign objects such as orange leaves and branches;

[0040] Fourth, cleaning

[0041] Use a hair bubble cleaning machine to clean to ensure that the oranges are free of sediment, cords, branches and leaves and other foreign objects;

[0042] Fifth, pu...

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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 vacuum freeze-drying process for decapsulating citrus. Background technique [0002] At present, the three different methods of citrus decapsulation mainly include: phosphate-alkali method, acid-base method and enzymatic method. Among them, the effect on the nutritional content and appearance quality of the capsule flap is affected by the phosphate-alkaline method to treat various kinds of capsule flaps. The preservation rate of nutrients is the highest, followed by the acid-base method and the enzyme method the lowest. . The acid method has a lower fracture rate and better sensory quality than the other two methods. [0003] Traditional manual peeling and acid-base decapsulation processes have increasingly encountered problems such as rising labor prices, green barriers and technical barriers, and there is an urgent need to develop new processes. Therefore, in recent years, a citrus enz...

Claims

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Application Information

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