Production process of instant fruit grain type instant food

Abstract

The invention provides a production process of instant fruit grain type instant food, and relates to the technical field of food processing. The process comprises the steps of raw material screening, green cleaning and disinfection, pretreatment, low-temperature vacuum drying, shaping, low-temperature sterilization and classified packaging. Fresh fruits and vegetables without diseases and insect pests are selected as raw materials, green disinfection is conducted through ozone water or ultraviolet rays, the fruits and vegetables are peeled, denucleated and diced, then low-temperature vacuum drying is conducted for 4-6 hours under the conditions of 40-55 DEG C and 0.08-0.1 MPa, then the fruits and vegetables are shaped into square or round or particles through a mold or a pelletizer, and finally the fruits and vegetables are subjected to low-temperature pasteurization to obtain the fruit and vegetable composite material. And sealing by tinplate cans or transparent environment-friendly packages respectively. The finished product does not contain any additive, retains nutritional ingredients such as VC in fruits and vegetables, is tender and sweet in taste and long in storage period, has the characteristics of health, convenience, greenness and fashion, can be used as a nutritional supplement food for military needs and a healthy instant snack for children and the public, and leads a healthy diet life style.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a production process for ready-to-eat fruit-flavored convenience foods, applicable to the large-scale production of military rations and civilian ready-to-eat snacks. Background Technology

[0002] Against the backdrop of food consumption upgrading and increased health awareness, ready-to-eat fruit-flavored foods have gained popularity due to their convenience. However, existing products have several shortcomings: First, most ready-to-eat dried fruits are processed using high-temperature drying, resulting in a significant loss of heat-sensitive nutrients such as vitamin C. Furthermore, to extend shelf life and improve taste, preservatives, sweeteners, and colorings are commonly added, which does not meet the demands of a healthy diet. Second, in the military food sector, fruit-flavored nutritional supplements are scarce. Existing products are mostly high-energy compressed foods, lacking the nutritional value of fruits and vegetables, and have short shelf lives, making them unsuitable for long-term supply needs in harsh environments. Third, civilian ready-to-eat fruit-flavored food packaging is primarily practical, lacking a fashionable design that fails to attract children and young consumers. Moreover, the packaging materials are mostly ordinary plastics, raising concerns about environmental friendliness.

[0004] Therefore, developing a production process for ready-to-eat fruit granules that is based on historical prototypes and combined with modern technology, is of great practical significance as it offers additive-free, high-nutrient-retention, long-shelf-life, and adaptable to various scenarios. Summary of the Invention (a) Technical problems to be solved

[0005] This invention aims to overcome the shortcomings of existing ready-to-eat fruit-flavored foods and provide a production process for ready-to-eat fruit-flavored convenience foods that can achieve the production of foods without any chemical additives, ensuring green and safe food; it uses a low-temperature process to preserve nutrients such as vitamin C in fruits and vegetables; it extends the shelf life, making it suitable for harsh military environments and daily civilian storage; it optimizes the product shape and packaging to enhance its fashionability, making it suitable for children, young people, and other groups; it enables large-scale production and takes into account both military and civilian use scenarios.

[0006] To achieve the above objectives, the present invention provides the following technical solution: A production process for ready-to-eat fruit-flavored convenience foods includes the following steps: Step S1. Raw material screening Select fresh fruits and vegetables that are 80-90% ripe and free from pests and diseases, with priority given to apples, strawberries, blueberries, and vegetables such as carrots and pumpkins, to meet the needs of different tastes; Step S2. Cleaning and disinfection First, rinse the surface of the raw materials with running clean water to remove mud and impurities for 3-5 minutes. Then, soak them in ozone water with a concentration of 0.3-0.5 mg / L for 5-8 minutes or irradiate them with ultraviolet light with a wavelength of 254 nm for 10-15 seconds to avoid chemical disinfectant residue and ensure green and safe practices. Step S3. Raw material pretreatment A food-grade mechanical peeling machine is used to peel fruits and vegetables with pits, such as apples and strawberries. The pits are removed using a pitter, and then the fruits and vegetables are cut into 1-3cm blocks by a CNC cutting machine to ensure uniform drying. Step S4. Low-temperature vacuum drying Spread the blocky material evenly on the tray of the vacuum drying oven, set the temperature to 40-55℃ and the vacuum degree to 0.08-0.1MPa, and dry for 4-6 hours. Control the moisture content of the material to 8-12% to ensure a tender and sweet taste, inhibit the growth of microorganisms, and extend the shelf life. Step S5. Shaping treatment Food-grade stainless steel stamping dies (customizable square and round dies, size 0.8-1.2cm, suitable for children's swallowing and taste) are used to press dry materials into shape, or twin-screw extrusion granulation is used to make them into granules, meeting the need for "can be square or round into granules", and the shape is regular, improving the product's appearance; Step S6. Low-temperature sterilization The shaped fruit pieces are then sent to a pasteurizer and sterilized at 60-65℃ for 20-30 minutes to avoid high temperatures destroying nutrients and to kill any microorganisms remaining on the surface of the raw materials, thus further ensuring food safety. Step S7. Sorting and Packaging Military rations are packaged in tin cans and vacuum-sealed before sealing. Civilian food products are packaged in transparent PET eco-friendly packaging with cartoon or simple and stylish designs printed on the outside. The transparent design showcases the product and enhances the desire to buy. The food has a shelf life of 6-12 months.

[0007] Furthermore, in step S1, the fruits and vegetables are selected from one or more of apples, strawberries, blueberries, kiwis, carrots, and pumpkins.

[0008] Furthermore, in step S2, the concentration of the ozone water is 0.3-0.5 mg / L, the disinfection time is 5-8 minutes, the wavelength of the ultraviolet light is 254 nm, and the irradiation time is 10-15 seconds.

[0009] Furthermore, in step S3, a mechanical peeling machine is used for peeling, a core remover is used for core removal, and a CNC cutting machine is used for cutting to ensure that the block material is of uniform size.

[0010] Furthermore, in step S4 of the SS process, the temperature for low-temperature vacuum drying is preferably 45-50℃, the vacuum degree is preferably 0.09-0.1MPa, the drying time is preferably 4.5-5.5 hours, and the final moisture content of the material is controlled to be 9-11%.

[0011] Furthermore, in step S5, the stamping die is made of food-grade stainless steel, and the granulator is a twin-screw extrusion granulator, with no lubricant or molding aid added during the processing.

[0012] Furthermore, in step S6, the low-temperature pasteurization temperature is 60-65℃, and the sterilization time is 20-30 minutes.

[0013] Furthermore, in step S7, the inner wall of the tin can is coated with a food-grade epoxy resin, the transparent environmentally friendly plastic is made of PET material and contains biodegradable components, and the outer surface of the civilian packaging is printed with fashionable cartoon patterns or simple design patterns.

[0014] This invention provides a production process for ready-to-eat fruit-flavored convenience food. It has the following beneficial effects: 1. This invention provides a production process for ready-to-eat fruit-flavored convenience food, which is free of chemical additives (preservatives, sweeteners, colorings, etc.) throughout the entire process. The raw materials are strictly selected, and ozone / ultraviolet light is used for sterilization, which meets the standards for green food. The low-temperature vacuum drying process retains more than 80% of the vitamin C in the raw materials, while also retaining dietary fiber and other nutrients, which plays an important role in children's healthy development and the daily nutritional supplementation of the general public.

[0015] 2. This invention provides a production process for ready-to-eat fruit-flavored convenience food. The product is ready to eat immediately after opening, requiring no additional processing. Military-grade canned food has a shelf life of 12-18 months and can withstand harsh environments such as high temperature and humidity. Civilian packaging has a shelf life of 6-12 months and is suitable for home, office, and outdoor scenarios. It is easy to carry, has a regular shape, and the civilian packaging is stylish and attractive to different groups. The military packaging is sturdy and durable, meeting military requirements.

[0016] 3. This invention provides a production process for ready-to-eat fruit-flavored convenience food. Each step uses automated mechanical equipment, such as a cutting machine, a vacuum drying oven, and a granulator, which can achieve large-scale production of 10-20 tons per day, reduce costs, and meet market demand. Detailed Implementation

[0017] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0018] Example 1: This invention provides a production process for ready-to-eat fruit-flavored convenience food, comprising the following steps: Step S1. Raw material screening Select fresh fruits and vegetables that are 80-90% ripe and free from pests and diseases, with priority given to apples, strawberries, blueberries, and vegetables such as carrots and pumpkins, to meet the needs of different tastes; Step S2. Cleaning and disinfection First, rinse the surface of the raw materials with running clean water to remove mud and impurities for 3-5 minutes. Then, soak them in ozone water with a concentration of 0.3-0.5 mg / L for 5-8 minutes or irradiate them with ultraviolet light with a wavelength of 254 nm for 10-15 seconds to avoid chemical disinfectant residue and ensure green and safe practices. Step S3. Raw material pretreatment A food-grade mechanical peeling machine is used to peel fruits and vegetables with pits, such as apples and strawberries. The pits are removed using a pitter, and then the fruits and vegetables are cut into 1-3cm blocks by a CNC cutting machine to ensure uniform drying. Step S4. Low-temperature vacuum drying Spread the blocky material evenly on the tray of the vacuum drying oven, set the temperature to 40-55℃ and the vacuum degree to 0.08-0.1MPa, and dry for 4-6 hours. Control the moisture content of the material to 8-12% to ensure a tender and sweet taste, inhibit the growth of microorganisms, and extend the shelf life. Step S5. Shaping treatment Food-grade stainless steel stamping dies (customizable square and round dies, size 0.8-1.2cm, suitable for children's swallowing and taste) are used to press dry materials into shape, or twin-screw extrusion granulation is used to make them into granules, meeting the need for "can be square or round into granules", and the shape is regular, improving the product's appearance; Step S6. Low-temperature sterilization The shaped fruit pieces are then sent to a pasteurizer and sterilized at 60-65℃ for 20-30 minutes to avoid high temperatures destroying nutrients and to kill any microorganisms remaining on the surface of the raw materials, thus further ensuring food safety. Step S7. Sorting and Packaging Military rations are packaged in tin cans and vacuum-sealed before sealing. Civilian food products are packaged in transparent PET eco-friendly packaging with cartoon or simple and stylish designs printed on the outside. The transparent design showcases the product and enhances the desire to buy. The food has a shelf life of 6-12 months.

[0019] Example 2: The following describes the specific implementation process of this invention in detail, using apples as the raw material: S1. Raw material screening Select fresh Fuji apples (85% ripeness, 150-200g per fruit, free from insects and mold), and remove deformed or damaged fruits; S2. Cleaning and disinfection Place the apples in a running water tank and rinse for 4 minutes to remove surface dirt and sand. Then transfer them to an ozone water soaking tank with an ozone concentration of 0.4 mg / L and soak for 6 minutes. After soaking, rinse with clean water for 1 minute and drain. S3. Raw material pretreatment The apples are peeled using a special mechanical peeler to remove the peel thickness of 0.5-1mm. The core is removed by a corer, and then the fruit is cut into 2cm×2cm square pieces by a CNC cutting machine. S4. Low-temperature vacuum drying Arrange square apple pieces flat on the tray of the vacuum drying oven, close the oven door, set the temperature to 48℃ and the vacuum degree to 0.095MPa, start the drying program, continue for 5 hours, check the moisture content to 10%, stop drying, remove and cool to room temperature; S5. Shaping Process The cooled apple pieces are placed into a food-grade stainless steel stamping mold and pressed into shape by a stamping machine to obtain square apple pieces. S6. Low-temperature sterilization Place the square fruit pieces into a sterilization basket and send them into a pasteurizer. Set the temperature to 62℃ and keep it warm for 25 minutes. After sterilization, cool the mixture to below 30℃. S7. Sorting and Packaging Military food supplies: Pack fruit pieces into tin cans, vacuum seal them, sterilize them at low temperature in step S6, cool them, label them and put them into storage. Consumer food products: Pack fruit pieces into transparent PET packaging, vacuum seal, print cartoon apple patterns on the outside of the packaging, and store in warehouse.

[0020] The apple-flavored food produced in this embodiment contains no additives, retains 82% of its vitamin C, and has a tender and sweet taste. It does not spoil after 18 months of storage in military cans and does not show significant changes in taste after 12 months of storage in civilian packaging, meeting the demands for health, convenience, fashion, and green products.

[0021] The following points should be noted in this article: 1. The embodiments disclosed herein only relate to the structures involved in the embodiments disclosed herein; other structures may refer to general designs.

[0022] 2. Where there is no conflict, the embodiments of this disclosure and the features in the embodiments can be combined with each other to obtain new embodiments.

[0023] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

Claims

1. A production process for ready-to-eat fruit-flavored convenience food, characterized in that, Includes the following steps: Step S1. Raw material screening Select fresh, ripe fruits and vegetables free from pests and diseases as raw materials; Step S2. Cleaning and disinfection First, the raw materials are initially cleaned with running water, and then disinfected with ozone water or ultraviolet light. Step S3. Raw material pretreatment After disinfection, the raw materials are peeled and pitted, and then cut into 1-3cm blocks. Step S4. Low-temperature vacuum drying The lumpy material is placed in a vacuum drying equipment and dried for 4-6 hours at a temperature of 40-55℃ and a vacuum degree of 0.08-0.1MPa, controlling the final moisture content of the material to be 8-12%. Step S5. Shaping treatment The dried material is processed into square, round or granular fruit particles using a stamping die or granulator. The square fruit particles have a side length of 0.8-1.2 cm, the round fruit particles have a diameter of 0.8-1.2 cm, and the granular fruit particles have a diameter of 0.8-1.2 cm. Step S6. Low-temperature sterilization The shaped fruit granules are then subjected to low-temperature pasteurization. Step S7. Sorting and Packaging The sterilized fruit pieces are sealed in packaging, with tin cans used for military applications and transparent, environmentally friendly plastic packaging used for civilian applications.

2. The production process of the ready-to-eat fruit-granule convenience food according to claim 1, characterized in that, In step S1, the fruits and vegetables are selected from one or more of apples, strawberries, blueberries, kiwis, carrots, and pumpkins.

3. The production process of the ready-to-eat fruit-granule convenience food according to claim 1, characterized in that, In step S2, the concentration of the ozone water is 0.3-0.5 mg / L, the disinfection time is 5-8 minutes, the wavelength of the ultraviolet light is 254 nm, and the irradiation time is 10-15 seconds.

4. The production process for ready-to-eat fruit-granule convenience food according to claim 1, characterized in that, In step S3, a mechanical peeling machine is used for peeling, a core remover is used for core removal, and a CNC cutting machine is used for cutting to ensure that the block material is of uniform size.

5. The production process for ready-to-eat fruit-granule convenience food according to claim 1, characterized in that, In step S4 of the SS process, the preferred temperature for low-temperature vacuum drying is 45-50℃, the preferred vacuum degree is 0.09-0.1MPa, the preferred drying time is 4.5-5.5 hours, and the final moisture content of the material is controlled to be 9-11%.

6. The production process of the ready-to-eat fruit-granule convenience food according to claim 1, characterized in that, In step S5, the stamping die is made of food-grade stainless steel, and the granulator is a twin-screw extrusion granulator. No lubricant or molding aid is added during the processing.

7. The production process for ready-to-eat fruit-granule convenience food according to claim 1, characterized in that, In step S6, the low-temperature pasteurization temperature is 60-65℃, and the sterilization time is 20-30 minutes.

8. The production process for ready-to-eat fruit-granule convenience food according to claim 1, characterized in that, In step S7, the inner wall of the tin can is coated with a food-grade epoxy resin, the transparent environmentally friendly plastic is made of PET material and contains biodegradable components, and the outer surface of the civilian packaging is printed with fashionable cartoon patterns or simple design patterns.