Combined fruit and vegetable dehydrating production by vacuum freeze, dry and hot air re-dry

A vacuum freeze-drying and hot-air drying technology, which is applied in the fields of dehydration preservation of fruits/vegetables, preservation of fruits and vegetables, food science, etc., can solve the problems of not being able to greatly reduce FD time, reducing costs without superiority, and unfavorable product textures, etc. , to achieve the effect of reducing dehydration processing cost, increasing market share and maintaining product texture

Inactive Publication Date: 2006-09-20
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the above research uses combined drying (AFD) of hot air drying and then freeze drying, that is, AD is used in the early stage of dehydration rate, and FD is used in the late stage of dehydration. Obviously, the time of FD cannot be greatly reduced, thereby reducing the cost. There is no obvious superiority in terms of product quality. On the contrary, the initial AD will cause product shrinkage, which is not conducive to maintaining product texture.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1: FAD Strawberry Production

[0016] Fresh strawberries (moisture content 95% wet basis) are first selected, cleaned, and deassociated, and then vacuum freeze-dried (vacuum degree 80Pa, partition temperature 85°C, 10h) after freezing at -18°C for 1 hour, and dehydrated To a moisture content of 16% (moisture basis), then hot air convection drying (70°C, drying time 5.5h) to a moisture content of less than 7% (moisture basis), package and store away from light.

Embodiment 2

[0017] Embodiment 2: FAD shiitake mushroom production

[0018] Fresh shiitake mushrooms (moisture content 96% wet basis) are first selected, cleaned, blanched (100°C, 5 minutes), then cooled, drained, and vacuum freeze-dried (vacuum freeze-dried) after 1 hour in the quick-freezing room at -18°C. degree 40Pa, separator temperature 90°C, 9h), dehydrated to a moisture content of 25% (wet basis), and then hot air convection drying (90°C, drying time 5h) to a moisture content of 7% (wet basis), and then packed for storage.

Embodiment 3

[0019] Embodiment 3: production of FAD moso bamboo shoots

[0020] Fresh moso bamboo shoots (moisture content 93% wet basis) are first selected, peeled, washed, cut into sections (4-5cm), blanched (96°C, 60 minutes), then cooled, sliced ​​(4.5mm), and conditioned (0.5 % table salt, 5% glucose), drained, and frozen at -18°C for 1 hour, vacuum freeze-dried (vacuum degree 60Pa, clapboard temperature 95°C, 8h), dehydrated to a moisture content of 21% (wet basis ), hot air convection drying (80°C, drying time about 4 hours) to a moisture content below 7% (moisture basis), then packaged and stored away from light.

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PUM

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Abstract

A process for preparing the dewatered fruit or vegetable by vacuum freeze drying and hot air drying includes such steps as providing raw fruit or vegetable, washing, peeling or removing kernel, slicing, scaling for deactivating enzyme, conditioning, freezing, freeze drying, hot air drying, and packing.

Description

technical field [0001] The invention discloses a method for preparing dehydrated fruits and vegetables combined with vacuum freeze drying and hot air drying, which belongs to the technical field of fruit and vegetable food processing, relates to fruit and vegetable processing, and is mainly used for the production of dehydrated fruits and vegetables. Background technique [0002] Hot air drying (AD) is the main processing technology of traditional dehydrated fruits and vegetables. It has the advantages of relatively simple production method and low processing cost, but there are also many serious shortcomings, such as: large product shrinkage, poor rehydration, and easy browning of color Wait. In recent years, the application of vacuum freeze-drying (FD) technology in the processing of dehydrated fruits and vegetables has overcome the lack of quality of traditional hot-air dehydrated fruits and vegetables, so that the product quality can maintain the color, flavor, shape and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/024A23B7/02
Inventor 肖功年张慜杜卫华徐艳阳孙金才陈移平安建申
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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