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Flat peach freeze-drying method

A production method, the technology of flat peaches, applied in food drying, food freezing, food preservation, etc., can solve the problems of prolonging the storage period and sales period, increasing the output value of peach farmers and peach orchards, etc., to achieve additional profits, light weight, and maximum value Effect

Inactive Publication Date: 2018-12-25
石河子市大漠丝路农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide flat peach freeze-dried production method, to solve the flat peach freeze-dried processing technology proposed in the above-mentioned background technology, it is basically a blank in the existing freeze-dried food market, in order to ensure that flat peaches are sold all over the country, extend The problem of increasing the output value of peach farmers and peach orchards and maximizing the value of flat peaches during the storage period and sales period

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0025] The preparation method of flat peach freeze-drying comprises the steps:

[0026] Step 1: Preliminary treatment: Peel and remove the core of the flat peaches, cut the flat peaches into regular blocks of 0.7cm*1cm*1.5cm, soak them in the mixed liquid of citric acid and salt, citric acid salt water: water = 1:1000 , to prevent the oxidation of the flat peach pulp, take it out of the mixture and rinse it with clean water;

[0027] Step 2: Pre-cooling and drying: Put the raw materials initially treated in step 1 in the freezing chamber for rapid freezing, the freezing temperature is controlled at minus -40°C, and the initial pre-cooling work is completed in 4 hours; the pre-cooling stage makes the water in the raw materials Turn into ice to prepare for the next stage of sublimation. The temperature must reach below the freezing point of the material. Different materials have different freezing points. The speed of freezing is directly related to the size of the ice crystal p...

Embodiment 2

[0032] The preparation method of flat peach freeze-drying comprises the steps:

[0033] Step 1: Preliminary treatment: Peel and remove the core of the flat peaches, cut the flat peaches into regular blocks of 0.7cm*1cm*1.5cm, soak them in the mixed liquid of citric acid and salt, citric acid salt water: water = 1:1000 , to prevent the oxidation of the flat peach pulp, take it out of the mixture and rinse it with clean water;

[0034] Step 2: Pre-cooling and drying: Put the raw materials initially treated in step 1 in the freezing chamber for rapid freezing, the freezing temperature is controlled at minus -40°C, and the initial pre-cooling work is completed in 4 hours; the pre-cooling stage makes the water in the raw materials Turn into ice to prepare for the next stage of sublimation. The temperature must reach below the freezing point of the material. Different materials have different freezing points. The speed of freezing is directly related to the size of the ice crystal p...

Embodiment 3

[0039] The preparation method of flat peach freeze-drying comprises the steps:

[0040] Step 1: Preliminary treatment: Peel and remove the core of the flat peaches, cut the flat peaches into regular blocks of 0.7cm*1cm*1.5cm, soak them in the mixed liquid of citric acid and salt, citric acid salt water: water = 1:1000 , to prevent the oxidation of the flat peach pulp, take it out of the mixture and rinse it with clean water;

[0041] Step 2: Pre-cooling and drying: Put the raw materials initially treated in step 1 in the freezing chamber for rapid freezing, the freezing temperature is controlled at minus -40°C, and the initial pre-cooling work is completed in 4 hours; the pre-cooling stage makes the water in the raw materials Turn into ice to prepare for the next stage of sublimation. The temperature must reach below the freezing point of the material. Different materials have different freezing points. The speed of freezing is directly related to the size of the ice crystal p...

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Abstract

The invention discloses a flat peach freeze-drying method. The method includes steps: primary treatment, pre-cooling drying, compression drying, desorption drying and disinfection and packaging. By adoption of the flat peach freeze-drying method, pulp color of flat peaches subjected to freeze drying is as clear as that of fresh peaches, the flat peaches are sweet and crisp, pulp firmness is kept,and storage time can be prolonged by 12 months after packaging; the freeze-dried flat peaches are light in weight, convenient to transport, resistant to oxidation due to vacuum drying, less prone to spoiling due to ultralow moisture content and insusceptible to factors of distance, transport time limit, weather and the like. After a maturation stage of fresh flat peaches, people can enjoy the unique flavor, waste of noncommercial fruits can be reduced for peach farmers, additional profits of the flat peaches are increased, and value maximization of the flat peaches is realized.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural and sideline products, and in particular relates to a freeze-dried preparation method of flat peaches. Background technique [0002] Pan peaches mature and go on the market for only about two months, and the water loss during storage in the cold storage is too fast in the later stage. People have a short period of early taste of flat peaches. Freeze-drying technology can preserve the original flavor of flat peaches to the greatest extent and extend the edible period of flat peaches; With a planting scale of 10,000 mu, flat peaches are used as "143 regiment geographical indications". Freeze-dried flat peaches allow more customers who are affected by weather and distance to recognize flat peaches and the "hometown of flat peaches" in Xinjiang. [0003] The flat peach skin is thin and easy to break, and the juice is too much to withstand transportation. The humidity and heat i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/022A23B7/024
CPCA23B7/022A23B7/024A23V2002/00A23V2300/10A23V2300/20
Inventor 王文超
Owner 石河子市大漠丝路农业科技有限公司
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