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Method of vacuum freezing drying litchi pulp

A technology of vacuum freeze-drying and lychee pulp, which is applied in food preservation, food preparation, food science, etc., and can solve the problems not mentioned in the color protection treatment of lychee fruit and laurel fruit

Inactive Publication Date: 2004-05-05
ZHENZHOU GROUP HUIZHOU CITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The prior art does not mention that before vacuum freeze-drying (sublimation drying), the color-protecting treatment of litchi fruit and osmanthus fruit is carried out.

Method used

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  • Method of vacuum freezing drying litchi pulp

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Embodiment Construction

[0019] Take 1000kg of fresh lychees, refrigerate at 4°C, select them, wash them with sterilized water, put them into the shelling and denucleating mechanical equipment, remove the shells and denuclei, take out the lychee pulp and add a PH3 edible citric acid and ascorbic acid mixture to cover the lychee pulp After the surface is pre-cooled to below the eutectic point -5°C, all the water in it is frozen into ice crystals, then quickly frozen to -23°C for 2.5 hours, then vacuumed to 100Pa, then rapidly heated to 100°C and then slowly cooled to 80°C. After sublimation drying lasted 6.5 hours and maintained at 45°C for 3.5 hours, the vacuum system was deflated, the materials were taken out, and put into storage for sale after sorting and sterilizing packaging.

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Abstract

A method for preparing the vacuum freeze dried litchi pulp includes mixing the fresh litchi pulp with citric acid and ascorbic acid for protecting color, prefreezing, quickly freezing, and vacuum sublimation drying. It can retain origional color, smell and taste of litchi pulp.

Description

Technical field [0001] The present invention relates to a method for vacuum freeze-drying, and in particular to a method for vacuum freeze-drying lychee pulp. Background technique [0002] Vacuum freeze-drying is to freeze the material first, and then keep the temperature of the aqueous solution in the material below the triple point in a high-fidelity chamber. The moisture in the material is directly evaporated from ice crystals into water vapor and is removed. Therefore, vacuum freeze-drying is also called Sublimation drying. [0003] Lychee is one of the four great fruits in southern my country and has high economic value. The fresh lychee fruit has a short storage time and is mainly processed into juice, fruit wine and drying. Traditional natural drying and hot air drying require high drying temperatures and long processing times, resulting in a greater loss of nutrients in litchi after drying. There have been literatures that have conducted freeze-drying experiments ...

Claims

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Application Information

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IPC IPC(8): A23L3/44A23L19/00
Inventor 李远志翟国华薛子光
Owner ZHENZHOU GROUP HUIZHOU CITY
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