Processing method for quick-frozen fruit and vegetable slices

A processing method and technology for fruit and vegetable slices, applied in the field of food processing, can solve the problems of degradation, easy wear of metal tools, easy browning, etc., and achieve the effects of reducing production costs, improving production efficiency, and improving texture properties.

Inactive Publication Date: 2016-01-20
长沙星达知识产权服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, boiling water, steam, etc. are generally used for heat treatment to kill enzymes. Although heat treatment is effective, it will lead to the degradation of protein, vitamins and other nutrients, and affect the color, aroma, taste and texture of food.
[0004] In addition, during the processing of quick-frozen fruits and vegetables, it is usually necessary to use sharp metal knives to cut raw materials, but the cut surfaces of fruits and vegetables are prone to browning after contact with metal, and the metal knives are easy to wear, which reduces production efficiency or cutting quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The processing method of quick-frozen fruit and vegetable slices comprises the steps of raw material selection, cleaning, enzyme inactivation, slicing, quick-freezing, and packaging. The enzyme inactivation is performed by pulsed magnetic field; the section is sliced ​​by high-pressure water cutting.

Embodiment 2

[0021] A processing method for quick-frozen fruit and vegetable slices, comprising the following steps:

[0022] (1) Raw material selection: select fresh, pest-free fruit and vegetable raw materials for standby;

[0023] (2) Cleaning: Rinse with clear water to remove impurities such as dust and silt on the surface of the raw material, and drain the surface water for later use;

[0024] (3) Enzyme inactivation: transfer the cleaned raw materials to pulsed magnetic field equipment, and use pulsed magnetic field to inactivate enzymes;

[0025] (4) Slicing: Slice the raw material after deactivation by high-pressure water cutting, that is, first filter the cutting water with a microporous membrane of 0.2 μm-1.0 μm, and then use an ultra-high pressure generator to pressurize the cutting water and pass it through the nozzle Spraying, using high-speed jetting water to slice the raw materials after deenzyme to obtain fruit and vegetable slices;

[0026] (5) Quick-freezing: Quick-free...

Embodiment 3

[0029] A processing method for quick-frozen fruit and vegetable slices, comprising the following steps:

[0030] (1) Raw material selection: select fresh, pest-free fruit and vegetable raw materials for standby;

[0031] (2) Cleaning: Rinse with clear water to remove impurities such as dust and silt on the surface of the raw material, and drain the surface water for later use;

[0032] (3) Enzyme inactivation: transfer the cleaned raw materials to pulsed magnetic field equipment, and use high-intensity-low-intensity alternating pulsed magnetic field to inactivate enzymes, that is, first process 41-50 under the condition of a magnetic field strength of 4.6-5.0 Tesla Pulse, then reduce the magnetic field strength to 1.5-2.4 Tesla and continue processing for 41-50 pulses.

[0033] (4) Slicing: Slice the raw material after deactivation by high-pressure water cutting, that is, first filter the cutting water with a microporous membrane of 0.2 μm-1.0 μm, and then use an ultra-high p...

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PUM

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Abstract

The invention discloses a processing method for quick-frozen fruit and vegetable slices. The processing method comprises the steps of raw material selection, cleaning, enzyme deactivation, slicing, quick freezing and packaging, wherein the enzyme deactivation is realized by a pulse magnetic field; the slicing is realized by high-pressure water cutting. According to the processing method, by the adoption of a non thermal treatment technology, the enzyme deactivation is realized by the pulse magnetic field, and the slicing is realized by high-pressure water cutting; therefore, the processed quick-frozen fruit and vegetable slices are higher in quality, and the processing efficiency is higher.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method for quick-frozen fruit and vegetable slices. Background technique [0002] Quick freezing refers to reducing the temperature of food to a certain temperature below its freezing point in a short period of time, so that all or most of the water contained in the food will form reasonable tiny ice crystals with the internal heat of the food. It is a method to minimize the microbial life activities in food and the liquid water necessary for the change of food nutritional components, so as to preserve the original natural quality of food to the greatest extent. Quick-freezing of food can avoid the formation of large ice crystals between cells, reduce the escaping of water in cells, and reduce the loss of juice when food is thawed; in addition, during the freezing process of quick-frozen food, the danger of concentrated residual water is reduced, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00
Inventor 车丽吴越车海
Owner 长沙星达知识产权服务有限公司
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