Freeze-dried fruit product without any additive
An additive-free, freeze-drying technology, which is applied in food drying, food freezing, food science, etc., can solve the problems of freeze-dried fruit color, shape, taste and nutritional gap, and achieve the effect of ensuring the effect of pre-freezing and saving time
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Embodiment 1
[0039] A kind of freeze-dried apple slices without additives. Firstly, select apples that are disease-free, non-rotten and metamorphic, and whose fruit shape meets the quality-grade requirements, rinse them with clean water, and then slice the processed apples. The thickness of the slices is 7-9mm. Apple slices are pre-frozen, the pre-freezing temperature is below -40°C, and the pre-freezing time is 1 hour. Finally, the pre-frozen fruit slices are placed on a plate of a vacuum freeze-drying equipment for freeze-drying, including the following step:
[0040] S1. Control the partition temperature to -40°C, vacuum dry for 1 hour, and control the vacuum degree of the system to be lower than 20Pa;
[0041] S2. Heat the separator to -30°C, vacuum dry for 1 hour, and control the vacuum degree of the system at 40-60Pa;
[0042] S3. Heat the separator to -20°C, vacuum dry for 1.5 hours, and control the vacuum degree of the system at 60-80Pa;
[0043] S4. Cool the separator to -30°C, ...
Embodiment 2
[0051] A kind of freeze-dried peach slices without additives. Firstly, select peaches that are disease-free, non-rotten, and whose fruit shape meets the quality-grade requirements, rinse them with clean water, and then slice the cleaned peaches. The thickness of the slices is 7-9mm, and then Peach slices are pre-frozen, the pre-freezing temperature is below -40°C, and the pre-freezing time is 1.5 hours. Finally, the pre-frozen fruit slices are placed on the plate of the vacuum freeze-drying equipment for freeze-drying, including the following step:
[0052] S1. Control the temperature of the partition to -40°C, vacuum dry for 1 hour, and control the vacuum degree of the system to be lower than 25Pa;
[0053] S2. Heat the separator to -30°C, vacuum dry for 1 hour, and control the vacuum degree of the system at 60-80Pa;
[0054] S3. Heating the separator to -20°C, vacuum drying for 1 hour, and controlling the vacuum degree of the system at 40-60Pa;
[0055] S4. Cool the separa...
Embodiment 3
[0063] Freeze-dried orange slices without additives. First, select oranges that are disease-free, non-rotten, and whose fruit shape meets the quality-grade requirements, rinse them with clean water, and peel them. Then slice the peeled oranges. The thickness of the slices is 7 -9mm, then pre-freeze the orange slices, the pre-freezing temperature is below -40°C, and the pre-freezing time is 2 hours. Drying, specifically includes the following steps:
[0064] S1. Control the partition temperature to -40°C, vacuum dry for 1 hour, and control the vacuum degree of the system to be lower than 30Pa;
[0065] S2. Heat the separator to -30°C, vacuum dry for 1 hour, and control the vacuum degree of the system at 50-70Pa;
[0066] S3. Heating the separator to -20°C, vacuum drying for 2 hours, and controlling the vacuum degree of the system at 50-70Pa;
[0067] S4. Cool the separator to -30°C, vacuum dry for 1 hour, and control the vacuum degree of the system at 80-100Pa;
[0068] S5. ...
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