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Preparation method of quick-frozen diced apples, capable of improving quality of quick-frozen diced apples

A technology for diced apples and quality, which is applied in food preparation, preservation of fruits/vegetables through freezing/refrigeration, food preservation, etc. It can solve the problems affecting the quality of quick-frozen diced apples, the long time required for soaking, and the reduction of product hardness. Reduce blanching time, improve color and hardness index, and improve quality

Inactive Publication Date: 2015-04-22
甘肃省农业科学院农产品贮藏加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Preventing product browning is a difficult point in the processing technology of quick-frozen apple dices. The traditional method is to solve this problem by soaking and blanching in color protection solution. However, the time required for soaking is long, and the color protection solution only forms protection on the surface of diced apples. layer, it is difficult to penetrate into the tissue structure, it is necessary to prolong the blanching time to maintain the color of the product, but our research found that the long blanching time will reduce the hardness of the product and affect the quality of quick-frozen diced apple products

Method used

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  • Preparation method of quick-frozen diced apples, capable of improving quality of quick-frozen diced apples

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Choose fresh Fuji apples without pests and diseases and no rot. After cleaning, peeling and removing cores, cut them into small dices of 1.5cm×1.5cm×1.5cm. The mass ratio of color protection solution to diced apples is 10 ︰10, immerse the diced apple in the prepared color protection solution composed of water, sodium D-isoascorbate (3:1000) and sodium chloride (20:1000), carry out evacuation treatment for 20min, vacuum degree 0.7MPa, and then Blanch the apple flesh in fresh boiling water for 4 minutes, take it out and cool it quickly with ice water at 2-6°C until the center temperature is below 10°C, then quickly freeze (within 30 minutes) in a freezing tunnel at -35°C to -18°C, and use Sealed in aluminum foil bags and stored in a freezer at -18°C.

[0029] The difference between the comparative experiment and Example 1 is that no evacuation treatment is carried out, only the diced apples are soaked in the color-protecting solution for the same time, and other steps are...

Embodiment 2

[0031] Choose fresh marshal apples that are free from diseases, insect pests, and rot. After washing, peeling, and removing cores, cut them into 1.2cm×1.2cm×1.2cm dices. ︰12, immerse the diced apple in the prepared color protection solution composed of water, D-sodium erythorbate (2:1000) and sodium chloride (15:1000), carry out evacuation treatment for 15min, vacuum degree 0.65MPa, and then Blanch the apple flesh in fresh boiling water for 3 minutes, take it out and cool it quickly with ice water at 2-6°C until the center temperature is below 10°C, then quickly freeze it (within 30 minutes) in a freezing tunnel at -32°C to -18°C, and use Sealed in aluminum foil bags and stored in a freezer at -18°C.

[0032] The difference between the comparative experiment and Example 2 is that no evacuation treatment is carried out, only the diced apples are soaked in the color-protecting solution for the same time, and other steps are the same as in Example 2.

Embodiment 3

[0034] Choose fresh Qinguan apples that are free from diseases, insect pests and rot. After washing, peeling and removing cores, cut them into 1cm×1cm×1cm dices. , immerse the diced apples in the prepared color protection solution composed of water, D-sodium erythorbate (1:1000) and sodium chloride (10:1000), carry out evacuation treatment for 10min, vacuum degree 0.6MPa, and then put the apple flesh Blanch in fresh boiling water for 2 minutes, take out and cool quickly with ice water at 2-6°C to below the center temperature of 10°C, then quickly freeze (within 30 minutes) in a freezing tunnel at -30°C to -18°C, and use a vacuum bag Seal the package and store in the freezer at -18°C.

[0035] The difference between the comparative experiment and Example 3 is that no evacuation treatment is carried out, only the diced apples are soaked in the color-protecting solution for the same time, and other steps are the same as in Example 3.

[0036] The quality comparison results of qu...

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Abstract

The invention discloses a preparation method of quick-frozen diced apples, which is capable of improving the quality of the quick-frozen diced apples. The preparation method comprises the following steps: selecting raw materials; sorting the selected raw materials; removing peels, removing kernels, and cutting and dividing the raw materials without kernels, performing pumping treatment and color protection; performing blanching; performing cooling; performing quick-freezing; performing packaging; and performing frozen storage and the like. The preparation method disclosed by the invention has the benefits that the step of pumping treatment is added before the blanching of the traditional technology, the color protection and the pumping treatment are combined, so that color protecting liquid is quickly and uniformly permeated in the diced apples, the activity of oxidase is better restrained, and enzymatic browning is effectively avoided; and besides, the blanching time is shortened, so that the quality indexes of the hardness, the color and the like of the quick-frozen diced apples are improved.

Description

technical field [0001] The invention relates to the field of fruit and vegetable processing, in particular to a method for preparing quick-frozen diced apples for improving the quality of quick-frozen diced apples. Background technique [0002] Quick-frozen fruits and vegetables are new types of processed fruits and vegetables developed in modern times. It can better maintain the color, aroma, taste and freshness of fruits and vegetables. It is easy to store and is not limited by seasons. It is a kind of convenience food with development prospects. According to the analysis and prediction of the "National Apple Advantageous Regional Layout Plan", the total apple output in my country is expected to be around 34.3 million tons by 2015. Among them, high-quality fruit accounts for 55% of the total output, common fruit and other fruits account for 45%. At that time, the maximum market capacity of fresh apples will be 21.58 million tons, of which the domestic consumption of fresh...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23B7/154A23B7/04
Inventor 张海燕康三江张永茂张芳张霁红曾朝珍
Owner 甘肃省农业科学院农产品贮藏加工研究所
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