Method of producing dried fruits by vacuum freezing

A technology of vacuum freezing and fruit drying, applied in food freezing, application, food drying and other directions, can solve the problems of poor taste and the effect of fruit dietary fiber on absorption, and achieve the effects of low water content, easy preservation and suitable sweetness

Inactive Publication Date: 2019-02-19
西充恒河农牧业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing technology still has problems such as poor taste and fruit dietary fiber affecting absorption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] In an embodiment of the present invention, a method for preparing dried strawberry fruit by vacuum freeze-drying comprises the following steps:

[0033] 1) Raw materials: Strawberries are required to be 80% mature, free from rot and bruises, and 330g of strawberries are weighed.

[0034] 2) Selection: Eliminate raw materials and impurities that do not meet the requirements such as rotten wounds, stains, and pest-pest raw materials.

[0035] 3) Cleaning and disinfection: clean the silt and other impurities on the surface of the raw material with clean water, and then soak and disinfect with 250ppm NaClO solution for 1min.

[0036] 4) Rinse: remove the NaClO residue on the raw material surface with clear water.

[0037] 5) Remove the pedicles: remove the pedicles.

[0038] 6) Dice: Cut the strawberries into 3mm*3mm strawberry cubes. Clean and disinfect the dicing machine before cutting.

[0039] 7) Blending: Weigh 70g of trehalose, 10g of fructo-oligosaccharide, and 2...

Embodiment 2

[0045] In an embodiment of the present invention, a method for preparing dried strawberry fruit by vacuum freeze-drying comprises the following steps:

[0046] 1) Raw materials: Red Fuji apples are used for processing, and the raw materials are required to be 80% mature, free from rot, bruises, and pesticide residues. Weigh 260g.

[0047] 2) Cleaning and disinfection: clean the silt and other impurities on the surface of the raw material with clean water, and then disinfect with 300ppm NaClO solution for 2 minutes.

[0048] 3) Rinse: remove the NaClO residue on the raw material surface with clear water.

[0049] 4) Peeling: remove the skin of the apple, and pay attention to remove the rotten part or severely bruised part of the apple.

[0050] 5) De-nucleating: Cut the raw material in half or quarter, and remove the core of the raw material with a de-nucleating tool. Clean and sanitize the coring tools prior to enucleation.

[0051] Fixing and color protection treatment: s...

Embodiment 3

[0059] In the embodiment of the present invention, a kind of method adopting vacuum freeze-drying to prepare dried banana fruit comprises the following steps:

[0060]1) Raw materials: Remove impurities, poor raw materials, and raw materials with insufficient maturity, and weigh 400g of bananas.

[0061] 2) Cleaning: Clean with bubble cleaner;

[0062] 3) Disinfection: Disinfect with 270ppm chlorine aqueous solution for 2 minutes.

[0063] 4) Rinse: remove the NaClO residue on the raw material surface with clear water.

[0064] 5) Peeling: Peel the cleaned raw materials, and remove the pulp such as rotten wounds.

[0065] 6) Greening and color protection: Soak the bananas in a color protection solution containing 0.1% citric acid and 0.2% isoascorbic acid in mass concentration. The weight of the color protection solution is calculated as 3 times the weight of the banana pulp, soak for 10 minutes to protect the color.

[0066] 7) Blanching: Blanch the banana pulp with 95±5°C...

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PUM

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Abstract

The invention discloses a method of producing dried fruits by vacuum freezing, comprising: selecting 80% mature fruits with zero rot, bruise or pesticide residue as raw materials, washing, disinfecting, rinsing, peeling, destoning, dicing, blending, pulping, treating with a colloid mill, spreading in plates, quickly freezing, and lyophilizing to obtain dried fruits. The dried fruits are low in water content, taste crispy, can thaw just after entering mouth, are easy to eat and preserve, and are suitable for people of all ages. The dried fruits contain no cane sugar and have trehalose and oligoses, thereby functioning to resist dental decay, regulating human intestinal flora functionality, activating proliferation of probiotics, and inhibiting the effect of harmful bacteria, and benefitingabsorption of trace elements to human bodies; the dried fruits have low calorie and suitable sweetness. Fruits, such as mango and pineapple, are pulped and refined; dietary fibers in the fruits are refined; the taste of the dried fruits can be greatly improved; the nutrition of the dried fruits is richer; the fried fruits are easier to digest and absorb.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing dried fruit by vacuum freezing. Background technique [0002] As a food supplementing sugar, vitamins and trace elements in daily life, fruit is favored by people, but it is an indisputable fact that fresh fruit is not easy to preserve. At the same time, some fruits are not easy to carry because of their large size. In view of this, fruit Candied fruit, such as dried fruit, is highly praised. However, at present, a large number of dried fruit producers and processors have added a large amount of pigment and saccharin in the processing process. What's more, they have added a certain amount of preservatives, which is not conducive to human health. 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 the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/38A23G3/36A23G7/00
CPCA23G3/48A23G3/364A23G3/38A23G3/42A23G7/0093A23V2002/00A23V2200/048A23V2200/312A23V2200/32A23V2250/032A23V2250/28A23V2250/636A23V2300/10A23V2300/20
Inventor 熊洲
Owner 西充恒河农牧业开发有限公司
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