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Freeze dried jackfruit pulp tablets and preparation method of tablets

A technology for jackfruit and freeze-dried tablets, applied in the field of food processing, can solve the problems of low amino acid content, unsatisfactory effect, and low rehydration rate, and achieve the effects of high amino acid content, reduced energy consumption, and high rehydration rate.

Inactive Publication Date: 2015-05-06
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when it is applied to the processing of jackfruit, the effect is not satisfactory, which is manifested in low rehydration rate, low amino acid content, and poor color.
At the same time, this method requires five-step gradient cooling, which is cumbersome to operate and increases energy consumption.

Method used

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  • Freeze dried jackfruit pulp tablets and preparation method of tablets
  • Freeze dried jackfruit pulp tablets and preparation method of tablets

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: preparation method of the present invention

[0028] Select high-quality and ripe Malaysia No. 1 jackfruit, cut the peel, remove the shredded fruit and remove the seeds. Cut open the selected fresh jackfruit pulp, rinse and clean it with clean water, and then use 50ppm-100ppm sodium hypochlorite disinfectant to soak for disinfection and sterilization. After soaking, take it out and rinse it with clean water until there is no residual disinfectant on the surface. ,slice.

[0029] The treated jackfruit pulp was placed in a -20°C freezer for 24 hours, and the prefrozen jackfruit pulp was placed in a vacuum freeze-drying device with a vacuum degree of 30 Pa and a cooling temperature of -40°C. Vacuum freeze-drying is divided into three stages, the first stage is dried at a temperature of 50°C for 9 hours; the second stage is dried at a temperature of 45°C for 5 hours; the third stage is dried at a temperature of 40°C for 1 hour to obtain jackfruit Freeze-drie...

Embodiment 2

[0030] Embodiment 2: preparation method of the present invention

[0031] Select high-quality and ripe Malaysia No. 1 jackfruit, cut the peel, remove the shredded fruit and remove the seeds. Cut open the selected fresh jackfruit pulp, rinse and clean it with clean water, and then use 50ppm-100ppm sodium hypochlorite disinfectant to soak for disinfection and sterilization. After soaking, take it out and rinse it with clean water until there is no residual disinfectant on the surface. ,slice.

[0032] The processed jackfruit pulp was placed in a -30°C freezer for 2 hours for pre-freezing, and the pre-frozen jackfruit pulp was placed in a vacuum freeze-drying device with a vacuum degree of 40 Pa and a cooling temperature of -40°C. Vacuum freeze-drying is divided into three stages, the first stage is dried at 80°C for 10 hours; the second stage is dried at 70°C for 2 hours; the third stage is dried at 60°C for 3 hours to obtain jackfruit Freeze-dried pulp.

Embodiment 3

[0033] Embodiment 3: preparation method of the present invention

[0034] Select high-quality and ripe Malaysia No. 1 jackfruit, cut the peel, remove the shredded fruit and remove the seeds. Cut open the selected fresh jackfruit pulp, rinse and clean it with clean water, and then use 50ppm-100ppm sodium hypochlorite disinfectant to soak for disinfection and sterilization. After soaking, take it out and rinse it with clean water until there is no residual disinfectant on the surface. ,slice.

[0035] The processed jackfruit pulp was placed in a -10°C freezer for pre-freezing for 15 hours, and the pre-frozen jackfruit pulp was placed in a vacuum freeze-drying device with a vacuum degree of 50 Pa and a cooling temperature of -40°C. Vacuum freeze-drying is divided into three stages, the first stage is dried at 70°C for 11 hours; the second stage is dried at 60°C for 3 hours; the third stage is dried at 50°C for 2 hours to obtain jackfruit Freeze-dried pulp.

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Abstract

The invention relates to the field of food processing and discloses freeze dried jackfruit pulp tablets and a preparation method of the tablets. The method comprises the following steps: pre-freezing peeled, denucleated and sterilized jackfruit pulp; and after pre-freezing, putting the jackfruit pulp in vacuum freezing and drying equipment, and freezing and drying the jackfruit pulp in vacuum in three stages, namely drying for 9-11 hours at 50-100 DEG C in the first stage, drying for 2-5 hours at 40-80 DEG C in the second stage, and drying for 1-3 hours at 30-60 DEG C in the third stage to obtain the freeze dried jackfruit pulp tablets. According to the invention, jackfruits are processed by virtue of a three-stage vacuum freezing and drying method with relatively few steps by adjusting and optimizing the preparation process. Compared with an existing five-stage vacuum freezing and drying method, the method has the advantages that the rehydration rate is higher, the content of amino acids is higher, and the luster of the tablets is closer to that of fresh jackfruits. Moreover, the technical process is simplified and the energy consumption is reduced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a freeze-dried piece of jackfruit pulp and a preparation method thereof. Background technique [0002] Jackfruit (Artocarpus heterophylls Lam.), also known as wood pineapple and tree pineapple, belongs to the evergreen tree of Moraceae Osmanthus genus. It is a tropical tree species integrating fruit, grain and precious materials. It is native to India in tropical Asia and is widely cultivated in tropical humid areas. It is mainly distributed in Southeast Asian countries such as Sri Lanka, Myanmar, Indonesia, and China. In China, it is mainly distributed in Hainan, Guangdong, Guangxi, Yunnan, Fujian and Sichuan, among which Hainan Province is the most planted. [0003] Jackfruit pulp is rich in nutrients such as carbohydrate compounds, proteins, trace elements and vitamins, and has good effects on the regulation of human physiological activities, including anti-oxidation, anti-infl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024
Inventor 朱科学张彦军谭乐和贺书珍徐飞初众谷风林
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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