Vacuum freeze drying technology applied to food processing

A vacuum freeze-drying and food processing technology, applied in the application, preservation of food ingredients as anti-microbial, food ingredients, etc., can solve the problems of nutrient loss, food taste influence, etc., achieve good chelation and dispersibility, maintain taste and nutrition Value, the effect of reducing the absorption of oxygen

Pending Publication Date: 2020-08-28
余姚市鸿基食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned existing technical solutions have the following defects: although the shelf life of fruit and vegetable foods can be extended by using vacuum freeze-drying technology at present, the food taste will be affected and the nutrition will be lost when the frozen food is thawed and eaten, so the existing Vacuum freeze-drying technology still needs further improvement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The invention discloses a vacuum freeze-drying technology applied to food processing, comprising the following steps:

[0044] S1. First, the food is rinsed with clean water, blanched, cooled and drained in sequence to obtain the food to be frozen;

[0045] S2. prepare antistaling agent; comprise the following steps:

[0046] (1) First, mix phytic acid, rosin glyceride, sorbitol and distilled water at 120°C, and stir for 1.5 hours to obtain the first mixture;

[0047] (2) Mix sodium diacetate, polyaspartic acid, dimethyl carbonate and the first mixture, adjust the temperature to 40°C, and stir for 40 minutes;

[0048] (3) Finally, add ethyl cellulose, methyl naphthalene acetate and 6-benzylaminopurine, stir for 30 minutes, and cool to room temperature to obtain a preservative.

[0049] S3. Soak the food to be frozen in S1 in the antistaling agent in S2 for 0.5 min, and then perform vacuum freeze-drying to obtain frozen food;

[0050] S4. Weigh the frozen food in S3 and...

Embodiment 2

[0054] The invention discloses a vacuum freeze-drying technology applied to food processing, comprising the following steps:

[0055] S1. First, the food is rinsed with clean water, blanched, cooled and drained in sequence to obtain the food to be frozen;

[0056] S2. prepare antistaling agent; comprise the following steps:

[0057] (1) First, mix phytic acid, rosin glyceride, sorbitol and distilled water at 130°C, and stir for 2 hours to obtain the first mixture;

[0058] (2) Mix sodium diacetate, polyaspartic acid, dimethyl carbonate and the first mixture, adjust the temperature to 50°C, and stir for 50 minutes;

[0059] (3) Finally, add ethyl cellulose, methyl naphthalene acetate and 6-benzylaminopurine, stir for 35 minutes, and cool to room temperature to obtain a preservative.

[0060] S3. Soak the food to be frozen in S1 in the antistaling agent in S2 for 1 min, and then perform vacuum freeze-drying to obtain frozen food;

[0061] S4. Weigh the frozen food in S3 and p...

Embodiment 3

[0065] The invention discloses a vacuum freeze-drying technology applied to food processing, comprising the following steps:

[0066] S1. First, the food is rinsed with clean water, blanched, cooled and drained in sequence to obtain the food to be frozen;

[0067] S2. prepare antistaling agent; comprise the following steps:

[0068] (1) First, mix phytic acid, rosin glyceride, sorbitol and distilled water at 126°C, and stir for 1.8 hours to obtain the first mixture;

[0069] (2) Mix sodium diacetate, polyaspartic acid, dimethyl carbonate and the first mixture, adjust the temperature to 48°C, and stir for 47 minutes;

[0070] (3) Finally, add ethyl cellulose, methyl naphthalene acetate and 6-benzylaminopurine, stir for 33 minutes, and cool to room temperature to obtain a preservative.

[0071] S3. Soak the food to be frozen in S1 in the antistaling agent in S2 for 0.8 min, and then perform vacuum freeze-drying to obtain frozen food;

[0072] S4. Weigh the frozen food in S3 a...

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Abstract

The invention relates to the technical field of food preservation, and discloses a vacuum freeze drying technology applied to food processing. The vacuum freeze drying technology comprises the following steps that food is sequentially subjected to clear water rinsing, blanching, cooling and draining, then the food is placed in a preservative for soaking, then vacuum freeze drying is carried out toobtain frozen food, weighing is carried out, preliminary packaging is carried out by inner packaging bags, warehousing and refrigerating are carried out, then selecting is carried out, qualified products are further packaged and sealed, and boxing, warehousing and refrigerating are carried out after metal detection,. The preservative comprises the following components in parts by weight: 6-8 parts of sodium diacetate, 4-5 parts of methyl naphthylacetate, 3-4 parts of polyaspartic acid, 1-2 parts of ethyl cellulose, and 8-10 parts of distilled water. The vacuum freeze drying technology appliedto food processing has the following advantages and effects that the sodium diacetate and the methyl naphthylacetate play a preservation role; polyaspartic acid is complexed with metal ions, so thatthe generation of hydroxyl for changing the taste of the food is delayed; and ethyl cellulose assists membrane formation, so that the food is prevented from being oxidized, and the purposes of improving the preservation performance of the food and keeping the taste of the food are achieved.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a vacuum freeze-drying technology applied to food processing. Background technique [0002] Vacuum freeze-drying is a drying technology that uses the principle of sublimation to dehydrate materials. It first freezes the moisture in the food into ice, and then uses high temperature heating in a vacuum environment to sublimate the ice into gas, so that the food is dehydrated and dried. After dehydration The food can achieve the purpose of long-term preservation because microorganisms and enzymes cannot be released through water. The quick-frozen products thus obtained are packaged and stored at -18°C to -20°C (general requirements, different foods require different temperatures) and delivered to the place of consumption. The biggest advantage is to preserve the original quality of the food at low temperature. , to reduce the heat inside the food or the energy supporting ...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/024A23B7/154A23B7/16
CPCA23B7/00A23B7/024A23B7/154A23B7/16A23V2002/00A23V2200/10A23V2200/22A23V2250/022A23V2250/061A23V2250/30A23V2250/5108
Inventor 俞光华徐毅鲁浜浜
Owner 余姚市鸿基食品有限公司
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