Fruit and vegetable freeze-dried snack preparation method and product thereof

A production method and freeze-drying technology, applied in food science and other directions, can solve problems such as unfavorable product modeling, unfavorable nutrition and taste matching of various vegetables or fruits, and achieve the effects of less nutrient loss, reduced freeze-drying costs, and easy digestion.

Inactive Publication Date: 2016-05-04
攀枝花三博士科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a method for making fruit and vegetable freeze-dried snacks, which solves the problems that the existing methods for making fruit or vegetable freeze-dried snacks are not conducive to product modeling, and are not conducive to the nutrition and taste matching of various vegetables or fruits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A. Raw material processing: select 1 kg of fresh ripe mangoes, peel off the skin and core, wash, cut into small pieces, and dry the surface moisture;

[0025] B. Beating: Put the mango cut into small pieces into the beater and beat into a slurry;

[0026] C, pulping: add 2g mangiferin to the slurry and fully mix to obtain a homogenate;

[0027] D. Packing: pour the homogenate into a grid-shaped mold with a length, width and height of 2 cm, so that the homogenate is packed into small pieces with a side length of about 2 cm;

[0028] E. Pre-freezing and molding: Put the subpackaged homogenate into an ultra-low temperature refrigerator at -80°C for 6 hours, and then take out the frozen hard homogenate block in the mold;

[0029] F, freeze-drying: put the frozen homogenate block into a vacuum freeze dryer for freeze-drying to obtain mango freeze-dried snacks;

[0030] Among them: the prefreezing temperature is -40°C, the time is 4 hours, the sublimation temperature is -10...

Embodiment 2

[0034] A. Raw material processing: Wash 1kg of fresh celery, cut into 1-3cm pieces, and dry the surface moisture;

[0035] B. Beating: Put the celery cut into small sections into the beater to make a slurry;

[0036] C, pulping: add 2g mangiferin to the slurry and fully mix to obtain a homogenate;

[0037] D. Packing: pour the homogenate into a grid-shaped mold with a length, width and height of 2 cm, so that the homogenate is packed into small pieces with a side length of about 2 cm;

[0038] E. Pre-freezing and molding: put the subpackaged homogenate in a -60°C ultra-low temperature refrigerator for 4 hours, and then take out the frozen hard homogenate block in the mold;

[0039] F, freeze-drying: put the frozen homogenate block into a vacuum freeze dryer for freeze-drying to obtain celery freeze-dried snacks;

[0040] Among them: the prefreezing temperature is -20°C, the time is 2 hours, the sublimation temperature is -10°C, the time is 10 hours, the desorption temperatur...

Embodiment 3

[0044] A. Raw material processing: peel 1 kg of fresh bananas, cut into small pieces, and dry the surface moisture; wash 1 kg of fresh grapes, and dry the surface moisture;

[0045] B, beating: Put the above-mentioned processed bananas and grapes into the beating machine to make a slurry;

[0046] C, pulping: add 4g mangiferin to the slurry and fully mix to obtain a homogenate;

[0047] D. Packing: Pour the homogenate into a square mold with a length, width and height of about 3 cm, so that the homogenate is packed into small pieces with a side length of about 3 cm;

[0048] E. Pre-freezing and molding: Put the subpackaged homogenate into an ultra-low temperature refrigerator at -80°C for 6 hours, and then take out the frozen hard homogenate block in the mold;

[0049] F, freeze-drying: put the frozen homogenate block into a vacuum freeze dryer for freeze-drying to obtain freeze-dried snacks;

[0050] Among them: the prefreezing temperature is -40°C, the time is 4 hours, the...

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PUM

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Abstract

The present invention discloses a fruit and vegetable freeze-dried snack preparation method and a product thereof, relates to the field of biological product processing, and solves the problems that the existing fruit or vegetable freeze-dried snack preparation method is not conducive to the product shaping and the various nutrition or taste matching of various vegetables and fruits, and the prepared product is poor in taste. The used technical scheme is as follows: firstly, the fruits and/or vegetables are cleaned and air-dried, and the air-dried materials are beat into a pulp material; then mangiferin is added into the pulp material to obtain a homogenate and the homogenate is loaded into a mold to be frozen and molded; and finally the molded homogenate is put into a vacuum freeze-drying machine to be freeze-dried to obtain the freeze-dried snack. In addition, the freeze-dried snacks are vacuum packaged to obtain freeze-dried products. The fruits or vegetables can be easily processed into flavored snacks with a variety of tastes by the preparation method of the fruit and vegetable freeze-dried snack, the losses of nutrients are small, the taste can be diverse and the shape can be shaped at will; the freeze-dried snack is crisp and delicious, easy to digest, and especially suitable for children and the elderly; and the freeze-dried snack has a long shelf life and is convenient to carry and convenient to eat.

Description

technical field [0001] The invention belongs to the technical field of biological product processing and production, and in particular relates to a method and product for making freeze-dried snacks using fresh fruits and / or vegetables as raw materials. Background technique [0002] Dehydration of fresh fruits or vegetables into dry products by conventional drying, air-drying or sun-drying methods will cause a large loss of nutrients, especially vitamins, and the taste is not good. Using modern freeze-drying technology to dehydrate fresh fruits or vegetables into dry products, not only has little nutritional loss, but also the product can maintain the original flavor, so freeze-drying technology is more commonly used in fruits and vegetables. [0003] At present, the common freeze-drying process of fruits or vegetables is to first wash and cut the raw materials into thin slices, then put them into a freeze dryer for dehydration and drying, and finally vacuum pack to obtain th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/00
Inventor 韦会平王丹赵牧李勇刘文全
Owner 攀枝花三博士科技有限公司
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