Production method of vacuum browning-resistant quick-frozen fruit dices

A production method and technology of diced fruit, applied in food freezing, functions of food ingredients, food science, etc., can solve the problems of consuming large water resources, electric energy, heat energy, product hardness and brittleness reduction, and loss of nutritional components, etc., to achieve The effect of saving blanching water, excellent tool material, and reducing processing energy consumption

Inactive Publication Date: 2016-08-17
青岛华红食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional anti-browning method is to use a single color protection solution for soaking and blanching. If sulfites are used, while effectively bleaching, decolorizing, antiseptic, and inhibiting enzyme activity, the sulfite content in the product will exceed the standard, which is harmful to the human body. The gastrointestinal and liver are poisonous, other single sulfur-free color protection solution takes a l

Method used

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  • Production method of vacuum browning-resistant quick-frozen fruit dices
  • Production method of vacuum browning-resistant quick-frozen fruit dices

Examples

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Effect test

Embodiment 1

[0039] A production method of vacuum anti-browning quick-frozen fruit dices, specifically comprising the steps of:

[0040] (1) Selection of raw materials: select fresh, non-polluting, and pest-free raw materials and place them in a cool place to cool down. Handle and unload raw materials with care, clean the surface of raw materials with clean water in a clear water pool, and discharge waste water;

[0041] (2) soaking: put into the color protection solution that is made up of water, D-sodium erythorbate, citric acid, the volume percentage of D-sodium erythorbate in the color protection solution is 0.3%, and the volume percentage of citric acid is 0.3% %;

[0042] (3) open the petal and dig the core: remove the fruit core;

[0043] (4) Disinfection: put the fruit petals that have been dug into the solution concentration of 50-100ppm for disinfection in D-sodium erythorbate solution, the disinfection time is 1-2 minutes, the concentration critical limit of disinfection proces...

Embodiment 2

[0052] A production method of vacuum anti-browning quick-frozen fruit dices, specifically comprising the steps of:

[0053] (1) Selection of raw materials: select fresh, non-polluting, and pest-free raw materials and place them in a cool place to cool down. Handle and unload raw materials with care, clean the surface of raw materials with clean water in a clear water pool, and discharge waste water;

[0054] (2) soaking: put into the color protection solution that is made up of water, D-sodium erythorbate, citric acid, the volume percentage of D-sodium erythorbate in the color protection solution is 0.4%, and the volume percentage of citric acid is 0.4% %;

[0055] (3) open the petal and dig the core: remove the fruit core;

[0056] (4) Disinfection: Put the cored fruit petals into the D-sodium erythorbate solution with a solution concentration of 50-100ppm for disinfection. The disinfection time is 1-2 minutes. The concentration critical limit of the disinfection process CL:...

Embodiment 3

[0064] A production method of vacuum anti-browning quick-frozen fruit dices, specifically comprising the steps of:

[0065] (1) Selection of raw materials: select fresh, non-polluting, and pest-free raw materials and place them in a cool place to cool down. Handle and unload raw materials with care, clean the surface of raw materials with clean water in a clear water pool, and discharge waste water;

[0066] (2) soaking: put into the color protection solution that is made up of water, D-sodium erythorbate, citric acid, the volume percentage of D-sodium erythorbate in the color protection solution is 0.5%, and the volume percentage of citric acid is 0.5% %;

[0067] (3) open the petal and dig the core: remove the fruit core;

[0068] (4) Disinfection: Put the cored fruit petals into the D-sodium erythorbate solution with a solution concentration of 50-100ppm for disinfection. The disinfection time is 1-2 minutes. The concentration critical limit of the disinfection process CL:...

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Abstract

The invention discloses a production method of vacuum browning-resistant quick-frozen fruit dices. The production method concretely comprises the following steps: 1, selecting a raw material; 2, immersing: putting the selected raw material in a color protection solution composed of water, D-sodium erythorbate and citric acid, and carrying out color protection; 3, dividing the raw material, and coring the raw material; 4, disinfecting the cored raw material in a D-sodium erythorbate solution; 5, putting the disinfected raw material in a sulfur-free liquid protection solution, and carrying out primary color protection; 6, dicing the raw material; 7, carrying out vacuum pumping, and carrying out secondary color protection; 8, quickly freezing color protected dices; 9, choosing the quick-frozen dices, and bagging the dices; 10, carrying out metal detection; and 11, storing the obtained dices. The special color protection solution is in favor of improving the color protection effect and shortening the color protection time, has obvious color protection and brittleness protection effects, and substantially reduces the fruit yellowing rate; and a blanching process is reduced, so energy consumed in the processing process is reduced, the hardness, the crispness, the color, the mouthfeel and other quality indexes of quick-frozen apple dices are improved, and the storage and shelf life of the above product is prolonged to 2 years, thereby the product has high hardness and good mouthfeel, pollution to environment is reduced, and the production efficiency of enterprises is improved.

Description

technical field [0001] The invention belongs to the technical field of quick-frozen fruit and vegetable production technology, and in particular relates to a production method of vacuum anti-browning quick-frozen diced fruit. Background technique [0002] Quick-frozen food is one of the fastest-growing industries in the world today. During quick-freezing, the moisture inside and outside the cells forms crystal nuclei at the same time. The crystals are small, large in number, and evenly distributed. They will not cause extrusion to the cell membrane and cell wall of the product, so the organization There is not much damage to the structure, and it can still be restored after thawing. Maintaining the structural integrity of cell membranes is important to maintain intracellular hydrostatic pressure, which prevents juicing and tissue softening. Quick-frozen fruits and vegetables, as a new type of fruit and vegetable processing products that have emerged rapidly in recent years,...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/41A23L5/40
CPCA23V2002/00A23V2200/048A23V2250/032A23V2250/2134A23V2250/1578A23V2300/20
Inventor 王建化梅冬青孙高飞石磊张伟鑫曲志傲
Owner 青岛华红食品有限公司
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