Processing method for inhibiting browning of dried fruit slices

A processing method and technology for dried fruit, applied in food processing, preservation of fruits and vegetables, preservation of fruits/vegetables by dehydration, etc., can solve problems such as side effects, and achieve the effects of reducing damage, shortening the total drying time, and improving nutrient loss.

Active Publication Date: 2016-01-20
HANSHAN NORMAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although sulfite treatment can effectively inhibit the occurrence of browning, its application in some foods has been banned in many countries due to its side effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A processing method for inhibiting browning of dried fruit slices, comprising the following steps:

[0030] 1) Pretreatment of raw materials: select fresh fruits, clean them, and cut them into slices with a thickness of 0.4-0.8cm;

[0031] 2), plant colloid embedding: immerse the fruit slices in a sodium alginate solution with a concentration of 0.05% to 0.15% for 5 to 10 minutes;

[0032] 3) Liquid nitrogen pre-cooling: The fruit slices processed through the above steps are subjected to quick-freezing treatment with liquid nitrogen at -196°C. The weight ratio of liquid nitrogen spraying to fruit slices is 0.9-1.3:1.0, and the processing time is 1 ~ 3 minutes, so that the product temperature of the fruit slices quickly passes through the maximum ice crystal growth zone of -1 °C ~ -5 °C, and drops to -5 °C ~ -8 °C;

[0033] 4) Quick-freezing with low-temperature mixed gas: the fruit slices processed by the above steps are quickly frozen with a low-temperature mixed gas ...

Embodiment 2

[0038] A processing method for inhibiting browning of dried fruit slices, taking hawthorn as an example, the processing method includes the following steps:

[0039] 1) Raw material pretreatment: select fresh and non-rotten hawthorn, clean it, and cut it into 0.4cm thick slices;

[0040] 2), plant colloid embedding: immerse hawthorn slices in a sodium alginate solution with a concentration of 0.05% for 10 minutes;

[0041] 3), liquid nitrogen pre-cooling: The hawthorn slices processed through the above steps are subjected to quick-freezing treatment with liquid nitrogen at -196°C. The weight ratio of liquid nitrogen spraying amount to hawthorn slices is 0.9:1.0, and the processing time is 3 minutes. The product temperature of fruit slices quickly passes through the maximum ice crystal growth zone of -1°C to -5°C, and drops to -5°C to -8°C;

[0042] 4), low-temperature mixed gas quick-freezing: use inert gas N to slice the hawthorn after the above-mentioned steps 2 , and the ...

Embodiment 3

[0047] A processing method for suppressing browning of dried fruit slices, taking lemon as an example, the processing method comprises the following steps:

[0048] 1) Raw material pretreatment: select fresh lemons, clean them, and cut them into slices with a thickness of 0.6cm;

[0049] 2), plant colloid embedding: immerse lemon slices in 0.1% sodium alginate solution for 8 minutes;

[0050]3), liquid nitrogen pre-cooling: The lemon slices processed through the above steps are subjected to quick-freezing treatment with liquid nitrogen at -196 ° C. The weight ratio of the amount of liquid nitrogen sprayed to the lemon slices is 1.2:1.0, and the processing time is 2 minutes. The product temperature of lemon slices quickly passes through the maximum ice crystal growth zone of -1°C to -5°C, and drops to -5°C to -8°C;

[0051] 4), low-temperature mixed gas quick-freezing: use inert gas CO to slice lemons after the above-mentioned steps 2 and N 2 , and the low-temperature mixed ...

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PUM

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Abstract

The invention discloses a processing method for inhibiting browning of dried fruit slices. The processing method comprises the following steps: raw material pretreatment, plant colloid embedding, liquid nitrogen pre-cooling, low-temperature mixed gas quick freezing, low-temperature vacuum lyophilization, heat pump drying and packaging. According to the processing method, the shortcomings of the existing dried fruit slice processing method and the quality defect of a product are overcome; the processing time is further shortened, the energy consumption is reduced, the production efficiency is improved, browning of the dried fruit slices is effectively inhibited, the drying quality is high, the color, the fragrance, the shape, the biological activity and the nutritional components of the dried fruit slices are retained to the maximum extent, and the preservation time is long.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method for inhibiting browning of dried fruit slices. Background technique [0002] Dried fruit slices are sliced ​​fruits and then dried to remove most of the water. Compared with fresh fruit, dried fruit slices are less irritating to the digestive tract, can retain the dietary fiber and mineral components in the peel, and are easy to carry and store for a long time. The traditional processing of dried fruit flakes is mostly dehydrated by "sun drying" or "hot air drying". Losing the inherent color of the dried fruit flakes affects the appearance quality of the product and also reduces its internal quality. Today, the processing method of dried fruit slices is different from the previous ones. Vacuum freeze-drying is generally used. In this method, the sliced ​​and plated fruit raw materials are first frozen with low-temperature air, and then vacuum-low-temperature d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23B7/04A23B7/02A23B7/024
CPCY02P60/85
Inventor 章斌丁心侯小桢邓其海秦轶傅力李远志李云高雪
Owner HANSHAN NORMAL UNIV
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