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

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...

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.