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Method for improving flavor substances of dried fruit and vegetable products through combination of nanometer embedding and integrated freeze-drying

A technology for flavor substances and dried fruits and vegetables, which is applied in the field of improving the flavor of dried fruits and vegetables, nano-embedding combined with integrated freeze-drying to improve the flavor substances of dried fruits and vegetables, and can solve the problem of affecting the comprehensive quality of freeze-dried fruit and vegetable products and reducing the flavor of freeze-dried fruits and vegetables. problem, achieve the effect of solving flavor loss, reducing energy consumption and time

Pending Publication Date: 2021-11-05
NANJING XIAOZHUANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods can only recover the flavor substances lost in freeze-dried fruits and vegetables, but the flavor of freeze-dried fruits and vegetables is greatly reduced, which seriously affects the comprehensive quality of freeze-dried fruits and vegetables

Method used

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  • Method for improving flavor substances of dried fruit and vegetable products through combination of nanometer embedding and integrated freeze-drying
  • Method for improving flavor substances of dried fruit and vegetable products through combination of nanometer embedding and integrated freeze-drying

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The present embodiment improves the flavor of freeze-dried fruits and vegetables by the following methods:

[0021] A method for improving flavor substances of lemon slice dry products by combining integrated freeze-drying with nano-embedding, comprising the following steps:

[0022] The first step is to screen raw materials and select fresh lemons without mechanical damage and mildew as raw materials;

[0023] The second step, cleaning and cutting, cleaning the lemon, cutting the lemon into lemon discs with a thickness of 5mm;

[0024] The third step is vacuum freeze-drying. Turn on the refrigeration device in the freeze dryer, freeze the lemon slices at -40°C for 4 hours, turn on the vacuum pump in the freeze dryer, evacuate until the pressure reaches below 30Pa, and turn on the freeze dryer. Heating device, vacuum freeze-drying for 10 hours, complete the sublimation drying, and obtain the semi-finished product of freeze-dried lemon slices with a porous network struc...

Embodiment 2

[0031] The present embodiment improves the flavor of freeze-dried fruits and vegetables by the following methods:

[0032] A method for improving the flavor of dried strawberry products through nano-embedding combined with integrated freeze-drying, comprising the following steps:

[0033] The first step is to screen raw materials and select fresh strawberries without mechanical damage and mildew as raw materials;

[0034] The second step, cleaning and cutting, cleaning the strawberries, cutting the strawberries into strawberry slices with a thickness of 5mm;

[0035] The third step is vacuum freeze-drying. Turn on the refrigeration device in the freeze-dryer, freeze the strawberry slices at -40°C for 4 hours, turn on the vacuum pump of the freeze-dryer, and vacuum the freeze-drying chamber until the pressure reaches below 30Pa, then start the freeze-drying process. Machine heating device, vacuum freeze-drying for 8 hours, complete sublimation drying, and obtain freeze-dried s...

Embodiment 3

[0044] The present embodiment improves the flavor of freeze-dried fruits and vegetables by the following methods:

[0045] A method for improving flavor substances of dried garlic products through nano-embedding and integrated freeze-drying, comprising the following steps:

[0046] The first step is to screen raw materials and choose fresh garlic without mechanical damage and mildew as raw materials;

[0047] The second step, cleaning and cutting, cleaning the garlic, peeling the garlic and cutting it into garlic slices with a thickness of 5 mm;

[0048] The third step, blanching and finishing, blanching the sliced ​​garlic slices in hot water at 90°C for 1 minute, cooling in cold water and draining;

[0049] The fourth step is vacuum freeze-drying. Turn on the refrigeration device in the freeze-drying machine, freeze the garlic slices at -40°C for 4 hours, turn on the vacuum pump of the freeze-drying machine, and vacuum the freeze-drying chamber until the pressure reaches be...

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Abstract

The invention relates to a method for improving the flavor of dried fruit and vegetable products, in particular to a method for improving flavor substances of the dried fruit and vegetable products through combination of nanometer embedding and integrated freeze-drying, and belongs to the technical field of fruit and vegetable drying processing. Recycled flavor substances are subjected to nano-embedding to obtain flavor nano-embedding substances, the flavor nano-embedding substances enter the porous structures of the freeze-dried fruits and vegetables through a vacuum impregnation technology, and then the flavor nano-embedding substances are exogenously added to perform vacuum freezing and freeze-drying integrated freeze-drying. The surfaces of fruits and vegetables are covered with a layer of the flavor nano-embedding substances to form internal and external fusion, the freeze-dried fruit and vegetable products are obtained, and the preparation method of the flavor nano-embedding substances are further provided, so that the freeze-dried fruit and vegetable products can emit rich fragrance and achieve a slow-release effect in the storage and eating process, flavor loss in the freeze-drying process of the fruits and the vegetables is effectively reduced, and resource waste is avoided.

Description

technical field [0001] The invention relates to a method for improving the flavor of dried fruits and vegetables, in particular to a method for improving the flavor of dried fruits and vegetables through nano-embedding combined with integrated freeze-drying, and belongs to the technical field of drying and processing of fruits and vegetables. Background technique [0002] Vacuum freeze-drying is an internationally recognized processing method for producing high-quality, high-value-added dehydrated food. It can keep the color, aroma, taste, shape and nutritional content of raw materials to the maximum extent. It is more and more widely used in the food industry. Flavor is an important quality characteristic that determines the acceptability of dried foods, and the complex physical and chemical effects in the drying process of fruits and vegetables lead to the loss of some flavor components or the formation of new components, which ultimately affects the aroma quality of dried ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23P20/17A23L27/10A23L29/00A23P10/30A23B7/024
CPCA23L19/05A23P20/17A23L27/10A23L29/035A23P10/30A23B7/024A23V2002/00A23V2200/15A23V2300/10
Inventor 王海鸥贲爱玲吴雨龙陈守江王蓉蓉扶庆权张伟夏天兰张红琳段肖杰
Owner NANJING XIAOZHUANG UNIV
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