A processing method for inhibiting browning of dried fruit slices
A processing method and technology for dried fruit, which are applied in the directions of 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 processing time, and inhibiting browning
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Embodiment 1
[0029] A processing method for inhibiting browning of dried fruit slices includes the following steps:
[0030] 1) Raw material pretreatment: pick fresh fruits, clean them, and cut them into slices with a thickness of 0.4-0.8cm;
[0031] 2) Plant colloid embedding: immerse fruit slices in 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 by the above steps are quickly frozen with liquid nitrogen at -196°C, the weight ratio of the liquid nitrogen spray to the fruit slices is 0.9-1.3:1.0, and the processing time is 1 ~3 minutes, make the product temperature of fruit slices quickly pass through the maximum ice crystal growth zone of -1℃~-5℃, down to -5℃~-8℃;
[0033] 4) Quick freezing of low-temperature mixed gas: the fruit slices processed by the above steps are quickly frozen with a low-temperature mixed gas of inert gas and air. The quick freezing temperature is -90℃~-130℃, and the q...
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: pick fresh and non-rotted hawthorn, clean it, and cut it into 0.4cm thick slices;
[0040] 2) Plant colloid embedding: immerse the 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 by the above steps are subjected to quick freezing treatment with liquid nitrogen at -196°C, the weight ratio of the liquid nitrogen spray volume to the hawthorn slices is 0.9:1.0, and the treatment time is 3 minutes. The product temperature of fruit slices quickly passes through the maximum ice crystal growth zone of -1℃~-5℃, and drops to -5℃~-8℃;
[0042] 4) Quick freezing of mixed gas at low temperature: use inert gas N for the hawthorn slices processed by the above steps 2 , The low-temperature mixe...
Embodiment 3
[0047] A processing method for inhibiting browning of dried fruit slices. Taking lemon as an example, the processing method includes 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) Embedding in plant colloid: immerse lemon slices in a 0.1% sodium alginate solution for 8 minutes;
[0050] 3) Liquid nitrogen pre-cooling: the lemon slices processed by the above steps are subjected to quick freezing treatment with liquid nitrogen at -196°C, the weight ratio of the liquid nitrogen spray to the lemon slices is 1.2: 1.0, and the treatment time is 2 min. The product temperature of lemon slices quickly passes through the maximum ice crystal growth zone of -1℃~-5℃, and drops to -5℃~-8℃;
[0051] 4) Quick freezing of mixed gas at low temperature: Use inert gas CO for the lemon slices after the above steps 2 And N 2 , The low-temperature mixed gas with air is used for quick freezing, the q...
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