A method for improving the quick-freezing efficiency and quality of fruits and vegetables through combined treatment of carbon dioxide and ultrasonic waves

A carbon dioxide, combined processing technology, applied in the direction of freezing/refrigerating preservation of fruits/vegetables, fruit and vegetable preservation, food preservation, etc., to shorten the freezing time, improve the hardness, reduce the loss rate of juice and the loss of nutrients

Active Publication Date: 2018-12-18
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above reports are all about the research on the combined technology of carbon dioxide and ultrasonic in food processing. The results show that the combined use of the two does have a good effect on the cleaning and extraction of food materials, but these research fields do not involve quick freezing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 Red radish

[0024] (1) Pretreatment of red radish:

[0025] a. Selection and cleaning: select fresh red radishes, remove defective products, and then clean them;

[0026] b. Slicing: Cut the cleaned red radish into squares, and control the length, width and height to 3×3×3 cm;

[0027] c. Enzyme inactivation: According to the shape and size of red radish, carry out blanching and enzymatic treatment in 95℃ water for 3 minutes;

[0028] d. Draining: Drain the water on the surface of the red radish after enzyme inactivation.

[0029] (2) Pressurized carbon dioxide treatment: Put the processed red radish in step (1) in a pressurized carbon dioxide equipment, open the vacuum valve to exhaust the gas in the equipment, close the vacuum valve; open the carbon dioxide inlet valve to control The inlet pressure of carbon dioxide is 0.2MPa, and it is kept for 20 minutes, corresponding to the content of carbon dioxide absorbed by red radish is about 401 ppm;

[0030] (3) Ultrasonic ...

Embodiment 2

[0032] Example 2 Broccoli

[0033] (1) Pretreatment of broccoli:

[0034] a. Selection and cleaning: select fresh broccoli, remove defective products, and then clean;

[0035] b. Splitting: Cut the cleaned broccoli into segments, the flower head diameter is 3cm, and the flower diameter length is 2cm;

[0036] c. Enzyme inactivation: The cut broccoli is blanched in water at 95°C for enzymatic elimination for 2 minutes;

[0037] d. Draining: Drain the water on the surface of broccoli after enzyme inactivation;

[0038] (2) Pressurized carbon dioxide treatment: Put the broccoli processed in step (1) in a pressurized carbon dioxide equipment, open the vacuum valve to exhaust the gas in the equipment, close the vacuum valve; open the carbon dioxide inlet valve to control The inlet pressure of carbon dioxide is 0.2 MPa and kept for 20 minutes, corresponding to the content of carbon dioxide absorbed by broccoli is about 365 ppm;

[0039] (3) Ultrasonic assisted freezing: using 30% CaCl 2 (M / v) ...

Embodiment 3

[0041] Example 3 Apple

[0042] (1) Pretreatment of apples:

[0043] a. Selection and cleaning: select fresh apples, remove defective products, and then clean them;

[0044] b. Slicing: Cut the cleaned apples into squares, each with a length, width and height of 3×3×3 cm;

[0045] c. Enzyme inactivation: The cut apples are blanched in water at 95°C for enzymatic inactivation for 3 minutes;

[0046] d. Draining: Drain the water on the surface of the apple after enzyme inactivation.

[0047] (2) Pressurized carbon dioxide treatment: Put the processed apples in step (1) in a pressurized carbon dioxide equipment, open the vacuum valve to exhaust the gas in the equipment, close the vacuum valve; open the carbon dioxide inlet valve to control the carbon dioxide The inlet pressure of the apple is 0.2MPa and kept for 20 minutes, the content of carbon dioxide absorbed by the apple is about 376 ppm;

[0048] (3) Ultrasonic assisted freezing: using 30% CaCl 2 (M / v) The aqueous solution is used as t...

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PUM

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Abstract

A method of combined processing using carbon dioxide and ultrasound to improve flash-freezing efficiency and quality of fruit and vegetables belongs to a technical scope of freezing processing in the technical field of processing of fruit and vegetables. In the 5 present invention, fresh fruit and vegetables are used as a main material, and operations are performed in the following order: cleaning, slicing, enzyme cleaning, draining, processing using pressurized carbon dioxide, and ultrasound-assisted freezing of the fruit and vegetable material. In the method of the present invention, a combined effect of carbon dioxide and ultrasound on a fruit and vegetable material is used, so that a freezing time of 10 the fruit and vegetable material is reduced to the greatest extent, thereby reducing the sizes of ice crystals inside the fruit and vegetable material. After a frozen product obtained by using this method is unfrozen, the texture and original form of the product is kept to the greatest extent, and a loss ratio of juice and a loss of nutrients of the product are also reduced. Compared with normal flash freezing, for fruit and vegetables in combined 15 processing using carbon dioxide and ultrasound, a freezing time is shortened by 15% to 18%, a loss ratio of juice is reduced by 11% to 15%, and hardness is also correspondingly increased by 13% to 15%.

Description

Technical field [0001] The present invention is a method for improving the quick-freezing efficiency and quality of fruits and vegetables through the combined treatment of carbon dioxide and ultrasonic waves, which belongs to the technical category of freezing processing in the technical field of fruit and vegetable processing. Background technique [0002] my country is rich in fruit and vegetable resources and is the world's largest producer and exporter of fruits and vegetables. Fresh fruits and vegetables are rich in nutrients and occupy an extremely important position in people's diet. However, fruits and vegetables undergo a series of biochemical reactions in their system after harvest. When fresh fruits and vegetables are stored at room temperature, they are very susceptible to microbial infections and cause rot and deterioration, resulting in a large amount of loss of nutrients, color, aroma and flavor. The quality dropped sharply. Therefore, it has important practical ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/148A23B7/04A23B7/157
Inventor 张慜徐保国陈纪算拜旭班得瑞卢利群张卫明陈卉卉
Owner JIANGNAN UNIV
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