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Preparation method of dried fruit

A technology for drying fruits and strawberries, which is applied in the fields of fruit and vegetable preservation, fruit/vegetable preservation through dehydration, food drying, etc. It can solve problems that need to be studied, and achieve the effect of nutrient retention, bright color and crisp taste

Inactive Publication Date: 2016-12-07
邱朝胡
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current method of making dried strawberries still needs to be studied, especially in the aspect of more comprehensive preservation of the nutrients of strawberries and the color of strawberries.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0017] The present invention provides a kind of preparation method of dried fruit, described dried fruit is dried strawberry, comprises the following steps:

[0018] Step 1, the first pre-freezing: the first pre-freezing temperature is -25 ~ -23 ℃, gradually lower the temperature from room temperature to the first pre-freezing temperature, the cooling rate is 0.1 ~ 0.3 ℃ / min, and cool down to the first pre-freezing temperature After cooling, keep it at the first pre-freezing temperature for 1-2 hours. The purpose of the first pre-freezing is to solidify the moisture of dried strawberries, avoid condensation, foaming, shrinkage and other undesirable phenomena in the subsequent vacuum sublimation drying, and reduce the loss of nutrients in strawberries.

[0019] Step 2. Vacuum sublimation drying: heating to ensure that the internal temperature of the strawberry does not exceed -15°C, the vacuum sublimation drying lasts for 5-6 hours, and then returns to room temperature and norm...

Embodiment 1

[0027] Step 1, the first pre-freezing: the first pre-freezing temperature is -25°C, gradually cool down from room temperature to the first pre-freezing temperature, the cooling rate is 0.1°C / min, after cooling down to the first pre-freezing temperature, Maintain at a pre-freezing temperature for 1 hour;

[0028] Step 2. Vacuum sublimation drying: heating to ensure that the temperature inside the strawberry does not exceed -15°C, the vacuum sublimation drying lasts for 5 hours, and then returns to room temperature and normal pressure;

[0029] Step 3, the second pre-freezing: the second pre-freezing temperature is -20°C, gradually cool down from room temperature to the second pre-freezing temperature, the cooling rate is 1°C / min, after cooling down to the second pre-freezing temperature, 2. Maintain at the pre-freezing temperature for 0.3h;

[0030] Step 4, analytical drying: the analytical drying temperature is 40° C., and the analytical drying time is 1 h.

[0031] The drie...

Embodiment 2

[0033] Step 1. First pre-freezing: the first pre-freezing temperature is -23°C, gradually cool down from room temperature to the first pre-freezing temperature, and the cooling rate is 0.3°C / min. After cooling down to the first pre-freezing temperature, Maintain at a pre-freezing temperature for 2 hours;

[0034] Step 2. Vacuum sublimation drying: heating to ensure that the temperature inside the strawberry does not exceed -15°C, the vacuum sublimation drying lasts for 6 hours, and then returns to room temperature and normal pressure;

[0035] Step 3, the second pre-freezing: the second pre-freezing temperature is -18°C, gradually cool down from room temperature to the second pre-freezing temperature, the cooling rate is 3°C / min, after cooling down to the second pre-freezing temperature, 2. Maintain at the pre-freezing temperature for 0.5h;

[0036] Step 4, analytical drying: the analytical drying temperature is 50° C., and the analytical drying time is 2 hours.

[0037] The...

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Abstract

The invention discloses a preparation method of a dried fruit. The preparation method comprises the following steps: step one, pre-freezing: gradually reducing room temperature to a first pre-freezing temperature (-25 to -33 DEG C) at a cooling speed of 0.1-0.3 DEG C / min, and maintaining the first pre-freezing temperature for 1 to 2 hours; step two, vacuum sublimation and drying: heating to ensure that the temperature of interiors of strawberries does not exceed -15 DEG C, continuously carrying out vacuum sublimation and drying for 5 to 6 hours, and then raising the temperature to a room temperature and the pressure to a normal pressure; step three, secondary pre-freezing: carrying out secondary pre-freezing at a cooling speed of 1 to 3 DEG C / min until a second pre-heating temperature (-20 to -18 DEG C) is reached, and maintaining the second pre-heating temperature for 0.3 to 0.5 hour; step four, desorption drying: carrying out desorption drying at a temperature of 40 to 50 DEG C for 1 to 2 hours. The prepared strawberry has a bright color and crispy taste, and the nutrients are fully preserved.

Description

technical field [0001] The invention relates to a method for preparing dried fruit. Background technique [0002] Vacuum freeze-drying (abbreviated as freeze-drying) technology is currently considered to be a very advanced food processing technology. Food freeze-drying is to freeze the moisture in the food material first, and then heat it under low temperature and vacuum conditions to sublimate and decompose the ice in the material into water vapor. In this way, the moisture in the food is removed to obtain drying and dehydration. products. [0003] The reason why many people like to eat fruits is that they are not only delicious, but more importantly, they are rich in various nutrients needed by the human body. However, fruits are easy to rot and deteriorate at room temperature, resulting in the loss of nutrients. The color and aroma of vacuum freeze-dried fruits are basically the same as fresh products, which can retain the nutrients of fruits to the maximum extent, have...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00A23B7/024A23B7/02
CPCA23B7/02A23B7/024A23V2002/00A23V2200/30A23V2300/10
Inventor 邱朝胡
Owner 邱朝胡
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