Abelmoschus esculentus fruit freezing vacuum drying method

Abstract

The invention discloses an abelmoschus esculentus fruit freezing vacuum drying method. The abelmoschus esculentus fruit freezing vacuum drying method comprises following steps: high-qualified fresh abelmoschus esculentus fruits are selected from purchased abelmoschus esculentus raw material, and are subjected to washing in a rinse tank; the washed fresh abelmoschus esculentus fruits are delivered into an enzyme deactivation kettle for enzyme deactivation; the abelmoschus esculentus fruits processed via enzyme deactivation are delivered into a refrigeration house for 2 to 4h of prefreezing at -55 to -30 DEG C, and then are stored for further processing; the prefreezed abelmoschus esculentus fruits are delivered into a vacuum freeze drier for ultralow temperature vacuum freeze drying so as to obtain abelmoschus esculentus crisp fruit finished products; the abelmoschus esculentus crisp fruit finished products are delivered into a packing machine for packaging, are put in storage, and are subjected to inspection using inspection equipment; and qualified products can be subjected to transportation. A computer automatic control production system is adopted, and ultralow temperature vacuum freeze drying is carried out based on a preset freeze-drying curve.

Description

technical field [0001] The invention relates to a freeze-drying process, in particular to a freeze-vacuum drying process for okra. Background technique [0002] Vacuum frying technology organically combines frying and dehydration, so that the sample is in a negative pressure state, and its absolute pressure is lower than atmospheric pressure. Food processing in this relatively anoxic environment can reduce or even avoid oxidation. (e.g. fatty acid spoilage, enzymatic browning and other oxidative deterioration). In the negative pressure state, with oil as the heat transfer medium, the moisture (free water and partially bound water) inside the food will evaporate rapidly and be ejected, making the tissue form a loose and porous structure. [0003] At present, the "low temperature vacuum frying" technology is mostly used in the production process of okra crispy fruit. Although the water content and crispness of the products produced by this technology meet the national regulat...

AI Technical Summary

Problems solved by technology

However, it should be noted that vacuum freeze-drying technology has been promoted very rapidly in my country in recent years. In contrast, its basic theoretical research is relatively lagging and weak, and there are not many professional technicians; Compared with other drying technologies, vacuum freeze-drying equipment has a large investment, energy consumption and food production costs are high, which limits the further development of this technology.

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