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Freeze drying preparation method of fruit and vegetable crisp slices

A technology of vacuum freeze-drying and crispy vegetables, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., to achieve the effects of broadening the market, accelerating water sublimation, and avoiding uneven appearance

Inactive Publication Date: 2014-12-24
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Based on the above, freeze-dried snack foods are mainly made of fruit and vegetable raw materials that are directly sliced ​​and freeze-dried, or crushed into freeze-dried powder after beating and homogenizing. Fruit and vegetable chips sold in flake form after quality

Method used

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  • Freeze drying preparation method of fruit and vegetable crisp slices
  • Freeze drying preparation method of fruit and vegetable crisp slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Banana crisp slices, peel fully ripe bananas, take 50 kg of flesh, cut into 5mm thick pulp slices, and quickly put them into a constant temperature heating blanching pool at 85°C. After blanching for 2 minutes, transfer to a 4°C precooling The color pool and color protection solution use 0.03% cysteine ​​hydrochloride, 0.5% citric acid, 0.2% sodium erythorbate, 0.1% sodium phytate, 30% maltodextrin and 5% β-cyclodextrin. After the pulp slices are cooled in the color protection pool for 5 minutes, take 15 liters of the color protection solution and 50 kg of pulp into a beater to mix and beat. Insert an integrated grid metal mold that has been soaked in 1% sodium alginate aqueous solution and dried into a film, and arrange it tightly and compact it as much as possible. Freeze slowly at -30°C for 5 hours. Vacuum freeze-drying conditions are: vacuum degree 30Pa, shelf temperature is set to rise at 3°C ​​per hour, when the temperature reaches 10°C, keep the temperature for ...

Embodiment 2

[0026] Mango crisp slices, fully mature mangoes, peeled, pitted, 50 kg of pulp, and 20 kg of 4 ℃ pre-cooled color protection solution, using 0.5% sodium erythorbate and 0.2% sodium phytate , 20% maltodextrin and 2% β-cyclodextrin, after fully mixing and homogenizing, pour it into a freeze-drying tray with a thickness of 10mm, insert the integrated, soaked in 0.5% aqueous solution of konjac glucomannan and Form a dry grid metal mold, and arrange it tightly and compact it as much as possible. Freeze slowly at -30°C for 5 hours. Vacuum freeze-drying conditions are: vacuum degree 30Pa, shelf temperature set at 5°C per hour, when the temperature reaches 10°C, keep the temperature for 1 hour, continue to heat up at 5°C per hour, when it reaches 40°C, keep the temperature for 2 hours , drying ends. In an operating room with a temperature of 20°C and a humidity of 35%, small packages of 2-5 pieces per bag are used for sealing, and each large package contains a portion of deoxidizing...

Embodiment 3

[0028] Pitaya crisp slices, take 50 kg of pitaya pulp, beat with 15 kg of 4 ℃ pre-cooled color protection solution, use 0.5% sodium erythorbate, 0.1% citric acid, 10% maltodextrin and 3% β-cyclodextrin, fully mixed and homogeneous, poured into a freeze-drying tray with a thickness of 8mm, inserted into an integrated grid metal mold soaked in 1.5% sodium carboxymethylcellulose aqueous solution and dried to form a film , slow freezing at -30°C for 5 hours. Vacuum freeze-drying conditions are: vacuum degree 30Pa, shelf temperature is set to rise at 4°C per hour, when the temperature reaches 10°C, keep the temperature for 1 hour, continue to heat up at 6°C per hour, when it reaches 40°C, keep the temperature for 2 hours , drying ends. In the operating room with a temperature of 20°C and a humidity of 30%, 2-5 small packages per bag are used to seal, and each large package contains a deoxidizing dehumidifier, which is flushed with nitrogen and sealed, and leaves the factory after ...

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Abstract

The invention discloses a preparation method for freeze-drying fruit and vegetable crisp slices. The preparation method comprises the following steps: blanching cleaned and split raw materials for enzyme deactivation, rapidly placing the raw materials after enzyme deactivation into a pre-cooling color-protecting liquid for cooling, pulping, homogenizing, paving material layers with thickness of 5-10mm in a metal material plate, inserting to an integrated metal grid mould, precooling at temperature of -30 DEG C, performing vacuum freeze drying according to the following process: when the temperature is lower than 10 DEG C, increasing temperature at the rate of 3-5 DEG C per hour, when the temperature reaches 10 DEG C, keeping the temperature for 1 hour, increasing temperature at the rate of 5-7 DEG C per hour, when the temperature reaches 40 DEG C, keeping for 2 hours, and then finishing the vacuum freeze drying. According to the invention, a proper amount of water is added into the raw materials for pulping and homogenizing, then curing is carried out, the integrated metal grid mould is used for accelerating the process that heat is conducted inside the material layers, the whole material plate is divided into a plurality of independent evaporation units, so that sublimation of water is greatly accelerated, obtained fruit and vegetable crisp slices are crisp and porous, good in reconstitution property, and the defect that the traditional freeze-drying fruit and vegetable crisp slices are poor in reconstitution property so as to stick teeth is overcome.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a method for preparing fruit and vegetable chips by vacuum freeze-drying technology. Background technique [0002] Fruits and vegetables are the main food sources for people to obtain vitamins and minerals daily. They play an important role in improving the acidic environment of the human body and regulating the physiological metabolism of the human body. They are one of the sources of leisure food that people love. At present, the popular fruit and vegetable snack foods in the market mainly include preserved fruit, fruit and vegetable chips, preserved plums, potato chips, etc., with different production processes and different taste styles. Most fruit and vegetable snack foods are packaged in the form of dry products, and the drying technology mostly adopts low-temperature blast drying, drum drying, and vegetable frying. During the drying pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024
Inventor 何全光廖芬张娥珍辛明崔素芬黄茂康阳仁桂覃仁源
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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