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Frozen fruit product and its processing method

A technology of fruit products and processing methods, applied in the direction of preservation of fruits/vegetables through freezing/refrigeration, which can solve the problems of daily life threats, chemical residues, flooding, etc., and achieve the inhibition of oxidative browning process, easy storage and transportation, large-scale The effect of market competitiveness

Inactive Publication Date: 2002-09-04
SHIJIAZHUANG INST OF AGRI MODERNIZATION CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of fruit fresh-keeping technology, a large number of off-season vegetables and fruits are supplied to the market, and good economic benefits have been achieved. However, the problem caused by the large-scale use of fresh-keeping agents or fresh-keeping packaging materials is the residue and flooding of chemicals. Life poses a potential threat, and some fruits can be processed for a very short time, such as peaches, apricots, etc. There is no more successful chemical preservation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1, dried peach

[0016] Preparation method: select fresh peaches from the core variety, peel and core after picking, rinse with salt water, freeze at low temperature -20~-40°C to make semi-finished products, store frozen peach pieces at -35~-40°C, negative pressure is Freeze-dry under the condition of 4.0-10.0Pa until the water content is below 10%, roll and shape to make dried peaches, and pack. This method can also produce dried apricots, dried apples, dried pears, dried honeydew melons, dried melons, etc. Embodiment 2, pear chips

Embodiment 2

[0017] Preparation method: Choose pear varieties with less water content, such as snow pear, autumn pear, apple pear, etc. After picking, peel, core, slice, rinse with salt water, and freeze at -20-40°C to make semi-finished products. The pear slices are freeze-dried at -35~-40°C and the negative pressure is 4.0~10.0Pa until the water content is 10~15%, and the regular pear slices are made into regular pear slices and put into the expansion tank and heated to 60~80°C. When the pressure is positive pressure, the pressure is reduced instantaneously, so that the expansion tank is connected with the negative pressure vacuum tank of 5.0-10.0 Pa, the pear slices are expanded instantly, and the material is discharged after cooling down for packaging. Positive pressure, so the material can be puffed without high temperature, which is very important for maintaining the color and flavor of puffed fruit slices. This method can also produce apple crisps, honeydew melon slices, puffed peac...

Embodiment 3

[0018] Embodiment 3, modeling preserved fruit

[0019] Preparation method: Fresh fruit is picked and peeled, cored, sliced ​​(blocks) rinsed with salt water, and frozen at a low temperature of -20-40°C to make semi-finished products for storage. Freeze-drying under the condition of ~10.0Pa until the water content is 15-25%, rolling and shaping into fruit paeonol, cutting into pieces, and packing. With this method, the freeze-dried fruit pieces can also be directly packaged as preserved fruit for sale, or screw-extruded into a mold with the help of water and sugar contained in the fruit to form a special-shaped preserved fruit for sale, which is suitable for processing various preserved fruits without any additives . Embodiment 4, quick-frozen solid fruit juice

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Abstract

The prevent invention provides a kind of frozen fruit product, including frozen peach and apricot, etc. and is characterized by that the fresh fruit is undergone the process of freezing treatment to obtain semi-product, then undergone the processes of freeze-drying and dewatering to obtain the products of dried fruit, fragile sliced fruit, moulded preserved fruit and other fruit and vegetable products, and above-mentioned semi-product also can be undergone the processes of pulverizing at low temp., grinding to make paste and quickly-freezing so as to obtain the solid fruit juice or solid sauce.

Description

technical field [0001] The invention relates to a frozen fruit product and a processing method, belonging to the technical field of food processing. Background technique [0002] With the development of fruit fresh-keeping technology, a large number of off-season vegetables and fruits are supplied to the market, and good economic benefits have been achieved. However, the problem caused by the large-scale use of fresh-keeping agents or fresh-keeping packaging materials is the residue and flooding of chemicals. Life poses a potential threat, and the processing time of some fruits is very short, such as peaches, apricots, etc., there is no more successful chemical preservation method. Contents of the invention [0003] The purpose of this invention is to use low-temperature quick-freezing technology to make peaches, apricots and other hard-to-preserve fruits into frozen semi-finished products in time, and then perform a series of cold processing to make pure natural fruit pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
Inventor 崔建伟
Owner SHIJIAZHUANG INST OF AGRI MODERNIZATION CHINESE ACAD OF SCI
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