CN106418326B - A kind of preparation method of freeze-dried fruit piece - Google Patents
A kind of preparation method of freeze-dried fruit piece Download PDFInfo
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- CN106418326B CN106418326B CN201610854854.5A CN201610854854A CN106418326B CN 106418326 B CN106418326 B CN 106418326B CN 201610854854 A CN201610854854 A CN 201610854854A CN 106418326 B CN106418326 B CN 106418326B
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 110
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 238000004108 freeze drying Methods 0.000 claims abstract description 47
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 238000007654 immersion Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 30
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 29
- 244000269722 Thea sinensis Species 0.000 claims description 24
- 239000000243 solution Substances 0.000 claims description 21
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- 241000220225 Malus Species 0.000 claims description 16
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- 239000011782 vitamin Substances 0.000 claims description 13
- 229940088594 vitamin Drugs 0.000 claims description 13
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
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- 239000002131 composite material Substances 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 6
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- 238000002791 soaking Methods 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
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- 244000298697 Actinidia deliciosa Species 0.000 description 28
- 235000013616 tea Nutrition 0.000 description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
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- 235000015110 jellies Nutrition 0.000 description 4
- 239000008274 jelly Substances 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 239000005913 Maltodextrin Substances 0.000 description 3
- 229920002774 Maltodextrin Polymers 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000005538 encapsulation Methods 0.000 description 3
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- 238000009413 insulation Methods 0.000 description 3
- 229940035034 maltodextrin Drugs 0.000 description 3
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- 239000007787 solid Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
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- 150000003722 vitamin derivatives Chemical group 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
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- 241000894006 Bacteria Species 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
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- 241000233866 Fungi Species 0.000 description 1
- 241000366676 Justicia pectoralis Species 0.000 description 1
- 241000282553 Macaca Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 239000012298 atmosphere Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000005496 eutectics Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 239000007970 homogeneous dispersion Substances 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodesiccation or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food technology field, and in particular to a kind of preparation method of freeze-dried fruit piece.The preparation method of the freeze-dried fruit piece, it includes raw material selection, cleaning, primary freeze drying, section, immersion, secondary freeze drying and packaging.The freeze-dried fruit piece preparation method that the application is provided, is freeze-dried before section, reduces the loss of fruit juice in slicing processes, greatly remain the nutritional ingredient and fruit aroma of fruit；The working process such as cut into slices is carried out in the case where fruit tissue's cellular respiration is weaker, the activity of enzyme is reduced, and then reduce influence of the fruit own metabolism to fruit quality during working process.Freeze-drying is carried out in two times, while nutritional ingredient and loss of aroma is greatly reduced, the moisture in fruit is sloughed to greatest extent, can extend the storage life of fruit slice.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of preparation method of freeze-dried fruit piece.
Background technology
Because seasonal strong and storage period is short etc., reason is often processed to preserved fruit, jam, freeze-drying tablet etc. to fresh fruit slightly adds
Chemical product, makes fruits and vegetables keep fresh state, be not required to further processing, direct-edible product.Fruit freeze-drying tablet is as wherein
A kind of fruit freshness preserving technology, be made after generally referring to the trimmed processing of fresh fruit.Because it has nutritional ingredient storage rate
It is high, organoleptic quality is good, thermal content is low, it is additive-free the advantages of, today of health is increasingly advocated in people, gradually by people's weight
Depending on.It is cleaned, peeling, section, immersion, freeze-drying, packaging etc. to prepare the common step of fruit freeze-drying tablet in the prior art.
Such as Chinese patent 20111005090961X《The production method of debitterized low-carbohydrate freeze-dried lemon slices》Disclose a kind of carbohydrate freeze-dried lemon slices
Production method.This method is after Fresh Lemon is cleaned, sterilized, cut into slices, to take off bag after hardship, dipping, sabot, vacuum freeze drying
Dress is produced.This method makes xylitol penetrate into lemon tablet by the biology enzyme debitterness technology of safety, is meeting obtained lemon tablet
While consumers in general need to pre- preventing obesity, prevention diabetes, hyperglycaemia drink, less Bitter Lemon Juice fruit sweet tea is met again
The need for interest sense.And for example Chinese patent application 2014104188310《A kind of Kiwi berry freeze-drying tablet and its processing method》It is then
Raw material Kiwi berry is cleaned, peeling, the slurries that are made up of honey and maltodextrin, freeze-dried rear sealed bundle are wrapped up after section
Dress produces macaque freeze-drying tablet.This method is while ensureing that Kiwi berry functional health composition is basically unchanged, it is ensured that good production
Product storage property, instant and functional stabilization.
But the above method is there is also some problems, such as 1) nutrient component damages fresh fruit is being removed the peel, cutting and soaked
Cheng Zhonghui causes part juice outflow, and the damage of some vitamin part soluble solid (such as mineral matter) can be caused therewith
Lose；2) the biochemical abnormal fresh fruit of cell physiological is after peeling, cutting, and the compartmentalization of internal enzyme-to-substrate is destructurized,
Enzyme-to-substrate is directly contacted, while oxygen-supplying amount increase, the increase of cellular respiration intensity, enzymatic reaction are accelerated；3) microorganism pollution is cut
Cutting makes fruit tissue's structure suffer damage, and fruit juice is excessive, larger surface and abundant nutrition is provided for microorganism
Favourable growth conditions, is more subject to various pollutions.The microorganism for causing fresh-cut fruit and vegetable to rot is mainly bacterium and fungi,
If dealt with improperly, also potential safety hazard can be caused to obtained product.4) natural flavor of fruit is lacked due to techniques such as cuttings,
Have dulcet alcohols and esters volatilization in fruit, have impact on obtained freeze-dried fruit piece fragrance and lose.
In order to avoid the abundant fruit of some juice contents, nutrition leak is serious in cutting process, and some fruit are not
Just the problem of directly carrying out slice processing, fruit is first beaten by some domestic technical staff, is freezed after homogeneous and is cut into slices again.Such as
Patent 2011103553101《Mulberry fruit pulp freeze-drying tablet and skill》Disclose a kind of using raw materials such as mulberry fruit fresh fruits, through washing fruit, beating
The method of the obtained mulberry fruit pulp freeze-drying tablet such as slurry, allotment, homogeneous, filling, dress knot, lyophilized, nitrogen-filled seal.Mulberry made from this method
Mulberry freeze-drying tablet have the advantages that low sugar, low-heat, sour and sweet palatability, the smell of fruits is very sweet, preserve with good portability.
And for example patent application 201110308225X《Mashed fruit of kiwi fruit freeze-drying tablet and process》Disclose one kind and use Kiwi berry
Deng raw material, through wash fruit, be beaten, size mixing, allocate, it is filling, freeze, freeze, the obtained mashed fruit of kiwi fruit freeze-drying tablet such as nitrogen-filled seal.Should
Kiwi berry freeze-drying tablet made from method successfully reserved source dietary fiber in Kiwi berry, mineral matter, vitamin, polyphenol, organic
The nutraceutical agents such as acid, amino acid.But freeze again after fruit is first beaten, freeze rear obtained pulp freeze-drying tablet due to plant
Disorganization, compared with fresh fruit or freeze-dried fruit piece, mouthfeel differs more naturally.
Moreover, for the fruit of individual species, such as lemon, bitter taste is contained new fresh fruit, if be added without in processing skill more
Flavor enhancement, it is difficult to ensure that preferably mouthfeel.
How obtained freeze-dried fruit piece in good taste is made, and nutrition leak is small, preservation term limit for length, is production technology personnel one
Straight urgent problem to be solved.
The content of the invention
In order to realize that freeze-dried fruit piece is in good taste, nutrition leak is small, and the purpose such as preservation term limit for length, the application aims to provide one
The preparation method for planting freeze-dried fruit piece.
In order to realize foregoing invention purpose, this application provides a kind of preparation method of freeze-dried fruit piece, it includes raw material
Select, clean, primary freeze drying, section, immersion, secondary freeze drying, packaging.
Wherein, the raw material is one kind or many in apple, lemon, pears, apricot, Kiwi berry, strawberry, cherry tomato and peach
Kind.
The raw material selection can use automatic grading of fruits equipment, pick out secondary fruit (as by fruit grading standard, from excellent
A, B, C grade are divided into bad, that is, selects C grades), wherein, the fruit fruit shape picked out is not exclusively proper, without without machinery wound, have
Fruit aroma, pulp are without soft corruption.Preferably, the raw material is that tangent plane is a diameter of in apple and/or lemon, the maximum of the apple
The a diameter of 50-70mm of tangent plane in 60-75mm, the maximum of lemon.
Preferably, the raw material be apple, pears, pears, apricot and peach in one or more, the primary freeze drying and
It is enucleated between slicing step, remove seed is handled.
Preferably, the fruit is Kiwi berry, and the preparation method of the freeze-dried fruit piece includes raw material selection, cleaning, one
Secondary freeze-drying, peeling, section, immersion, secondary freeze drying, packaging.
Preferably, it is described cleaning be by it is selected go out fruit be placed in cleaning fluid be cleaned by ultrasonic, the cleaning fluid is double
Oxygen water or ozone water solution；The concentration of the hydrogen peroxide is 2-8 weight %；The concentration of the ozone water solution is 5-10mg/L.
It is further preferred that also comprising the following steps between cleaning and primary freeze drying step：Cleaned liquid is clear
Washed fruit is placed in tea, ultrasonically treated 15-60 minutes, and the tea is common green tea, such as Longjing tea, Pilochun (a green tea)
A kind of in tea, Xinyangmaojian tea and Huangshan Maofeng tea, tea is 1 by tealeaves and water: the weight of (50-100) is than by the normal of tea
Preparation technology is advised to be made；It is further preferred that by fruit be placed in tea it is ultrasonically treated be 0-5 DEG C, supersonic frequency be 30-
Carried out under 80KHz, nitrogen atmosphere.Result of the test shows that the step can effectively remove the pesticide residue of fruit surface, also
Fruit surface can be softened, shorten the time of fruit freeze-drying.
Preferably, the primary freeze drying is carried out as follows：First, once purged fruit is placed in refrigerating chamber
In -15 to -45 DEG C under middle air-proof condition, freezed 5-12 hours further preferably under the conditions of -20 to -35 DEG C；
Then, the fruit after freezing is transferred to vacuum freeze drier working bin from refrigerating chamber, with 1-5 DEG C/min speed
Temperature is risen to 25-65 DEG C, further preferred temperature rises to 40-58 DEG C, be then incubated 6-12 hours.
Preferably, vacuum is 1-10Pa during described freeze-drying.
Preferably, the section is that the fruit after freeze-drying is cut into the thin slice that thickness is 3-12mm.
It is further preferred that the temperature that section is carried out is -5 to -10 DEG C.
Preferably, it is described immersion be by the fruit slice after section be placed under the conditions of 0-5 DEG C chitosan-vitamin be combined it is molten
3-8 minutes are stood in liquid.
It is further preferred that the chitosan-vitamin composite solution is with weight by chitosan, vitamin C and ethanol
Than for 1: (6-12): the mixed solution of (80-150), the ethanol is the ethanol solution that volumetric concentration is 80-95%.Through this step
Fruit slice after rapid processing forms layer protecting film on surface, on the one hand can improve the taste of fruit slice, cover bitter taste, separately
On the one hand also greatly remain fragrance in fruit slice, sample survey results are shown, it is soaking after fruit slice be respectively provided with it is light
Light fruit aroma.
The secondary freeze drying process can be carried out as the step of primary freeze drying.
Compared with prior art, freeze-dried fruit piece has the following advantages that made from the preparation method provided using the application：
1) it is freeze-dried before section, reduces the loss of fruit juice in slicing processes, greatly remain water
The nutritional ingredient and fruit aroma of fruit；The working process such as cut into slices, reduction are carried out in the case where fruit tissue's cellular respiration is weaker
The activity of enzyme, and then reduce influence of the fruit own metabolism to fruit quality during working process.
2) for the direct-edible fruit of indivedual pericarps, such as apple does not carry out peeling processing, greatly remains fruit
The nutritive value of itself.
3) freeze-drying is carried out in two times, while nutritional ingredient and loss of aroma is greatly reduced, to greatest extent
The moisture in fruit is sloughed, the storage life of fruit slice can be extended.The freeze-dried fruit piece that embodiment 1-3 is provided is 25 in temperature
DEG C, air humidity be 30% under conditions of can keep 9 months it is unchanged.
4) immersion treatment is carried out with chitosan-vitamin composite solution, layer protecting film, a side is formed on fruit slice surface
Face can improve the taste of fruit slice, cover bitter taste, on the other hand also greatly remain the fragrance in fruit slice, quality is commented
Valency result shows, it is soaking after fruit slice be respectively provided with light fruit aroma.
Embodiment
The present invention is further elaborated with reference to embodiment.These embodiments are only in order at purpose of explanation,
And do not limit the scope of the invention and essence.
Embodiment 1
A kind of preparation method of freeze-dried fruit piece, it comprises the following steps：
1) raw material selection
Select a diameter of 50-60mm of tangent plane in maximum C level Lemon fruits；
2) clean
By it is selected go out lemon be placed in concentration be 5 weight % hydrogen peroxide in, temperature be 10 DEG C under conditions of ultrasound at
Reason 25 minutes, supersonic frequency is 35KHz；
The above-mentioned lemon cleaned through hydrogen peroxide is placed in tea, ultrasonically treated 30 minutes, institute are carried out under nitrogen atmosphere
Tea is stated for Xinyangmaojian tea, tea is more obtained than the conventional fabrication process by tea for 1: 100 weight by tealeaves and water；Its
In, supersonic frequency when cleaning step is ultrasonically treated is 30KHz；
3) primary freeze drying
Once purged fruit is placed in refrigerating chamber under air-proof condition and is freeze-dried 8 hours in -15 DEG C；Then will freezing
Fruit afterwards is transferred to vacuum freeze drier working bin from refrigerating chamber, and 6 are incubated after temperature is risen into 55 DEG C with 1 DEG C/min speed
Hour, vacuum is 5Pa；
4) cut into slices
Fruit after freeze-drying is cut into the thin slice that thickness is 5mm；Temperature during section is -5 DEG C；
5) soak
Fruit slice after section is placed under the conditions of 5 DEG C in chitosan-vitamin composite solution and stands 3 minutes, it is described
Chitosan-vitamin composite solution is the mixed solution using weight ratio as 1: 6: 93 by chitosan, vitamin C and ethanol, described
Ethanol is the ethanol solution that volumetric concentration is 95%,
The chitosan is the food-grade chitosan of molecular weight 100,000；
6) secondary freeze drying
Lemon tablet after will be soaking is placed in refrigerating chamber under air-proof condition to be freeze-dried 5 hours in -20 DEG C；Then will be cold
Lemon tablet after jelly is transferred to vacuum freeze drier working bin from refrigerating chamber, is risen to temperature after 45 DEG C with 3 DEG C/min speed
Insulation 8 hours, vacuum is 4Pa；
7) pack
Aseptically, carbohydrate freeze-dried lemon slices are dispensed using nitrogen charging and food package film, wherein lyophilized with 2-3 pieces
Piece is that unit carries out package encapsulation.
Embodiment 2
A kind of preparation method of freeze-dried fruit piece, it comprises the following steps：
1) raw material selection
Select a diameter of 65-70mm of tangent plane in maximum C level apples；
2) clean
By it is selected go out apple be placed in concentration be 2 weight % hydrogen peroxide in, temperature be 5 DEG C under conditions of it is ultrasonically treated
25 minutes, supersonic frequency was 40KHz；
3) primary freeze drying
Once purged apple is placed in refrigerating chamber under air-proof condition and is freeze-dried 12 hours in -20 DEG C；Then will be cold
Apple after jelly is transferred to vacuum freeze drier working bin from refrigerating chamber, is risen to temperature after 65 DEG C with 1.5 DEG C/min speed
Insulation 8 hours, vacuum is 4Pa；
4) it is enucleated
Using stoner will be freeze-dried after apple stoning；Environment temperature during stoning is kept to be no more than 10 DEG C；
5) cut into slices
Apple after stoning is cut into the thin slice that thickness is 8mm；Temperature during section is -10 DEG C；
6) soak
Apple flakes after section are placed under the conditions of 0 DEG C in chitosan-vitamin composite solution and stand 8 minutes, it is described
Chitosan-vitamin composite solution is using weight ratio as 1: 12: 100 mixed solution, institute by chitosan, vitamin C and ethanol
It is the ethanol solution that volumetric concentration is 95% to state ethanol；
The chitosan is the food-grade chitosan of molecular weight 300,000；
7) secondary freeze drying
Apple flakes after will be soaking are placed in refrigerating chamber under air-proof condition to be freeze-dried 10 hours in -35 DEG C；Then will
Apple flakes after freezing are transferred to vacuum freeze drier working bin from refrigerating chamber, and temperature is risen into 58 DEG C with 1 DEG C/min speed
10 hours are incubated afterwards, vacuum is 4Pa；
8) pack
Aseptically, apple freeze-drying tablet is dispensed using nitrogen charging and food package film, wherein lyophilized with 2-3 pieces
Piece is that unit carries out package encapsulation.
Embodiment 3
A kind of preparation method of freeze-dried fruit piece, it comprises the following steps：
1) raw material selection
Select a diameter of 50-55mm of tangent plane in maximum C level Kiwi berrys；
2) clean
By it is selected go out Kiwi berry be placed in concentration be 5mg/L ozone water solution in, temperature be 5 DEG C under conditions of ultrasound
Processing 25 minutes；
3) primary freeze drying
Once purged Kiwi berry is placed in refrigerating chamber under air-proof condition and is freeze-dried 6 hours in -25 DEG C；Then will be cold
Fruit after jelly is transferred to vacuum freeze drier working bin from refrigerating chamber, rises to after 45 DEG C temperature with 1 DEG C/min speed and protects
Temperature 7 hours, vacuum is 5Pa；
4) remove the peel
Using skinning machine will be freeze-dried after Kiwi berry peeling；Environment temperature during stoning is kept to be no more than 5 DEG C；
5) cut into slices
Kiwi berry after peeling is cut into the thin slice that thickness is 7mm；Temperature during section is -3 DEG C；
6) soak
Kiwifruit piece after section is placed under the conditions of 4 DEG C in chitosan-vitamin composite solution and stands 4 minutes, institute
It is using weight ratio as 1: 9: 85 mixed solution, institute by chitosan, vitamin C and ethanol to state chitosan-vitamin composite solution
It is the ethanol solution that volumetric concentration is 85% to state ethanol,
The chitosan is the food-grade chitosan of molecular weight 200,000；
7) secondary freeze drying
Kiwi berry after will be soaking is placed in refrigerating chamber under air-proof condition to be freeze-dried 5 hours in -20 DEG C；Then will be cold
Kiwi berry after jelly is transferred to vacuum freeze drier working bin from refrigerating chamber, is risen to temperature after 45 DEG C with 3 DEG C/min speed
Insulation 8 hours, vacuum is 4Pa；
8) pack
Aseptically, fruit freeze-drying tablet is dispensed using nitrogen charging and food package film, wherein lyophilized with 2-3 pieces
Piece is that unit carries out package encapsulation.
Comparative example 1
A kind of preparation method of Kiwi berry freeze-drying tablet, it comprises the following steps：
1) preparation of slurries is wrapped up in
S1.1 chooses Natural Food grade honey, determines the content of reducing sugar such as its fructose and glucose for 79.84g/100g；Food
Grade maltodextrin, it is 18% to determine its glucose equivalent (DE values)；
S1.2 adds maltodextrin in honey, and adding proportion is 25%, is stirred evenly, and soluble solid is adjusted with drinking water
Content is 10%；
S1.3 carries out homogeneous with high speed homogeneous dispersion machine to deployed slurries of wrapping up in, and setting speed is 3000r/min, time
For 5min, froth breaking is stood；
2) pre-treatment of raw material
The fine and close China of the shallow, meat of S2.1 selection thin skin hairs is that 2205, new beautiful, military plant 3 is drawn in such as golden gorgeous, Guangdong of Kiwifruit Cultivars
Number etc., fruit shape in cylinder, fruit face it is intact, it is fragrant it is clean, without softenings, no disease and pests harm, outside moisture without exception, determine it average
Single fruit weight 103g, moisture is 84.57g/100g, and soluble solid content is 13.6Brix, and vitamin content is
102.87mg/100g；
Kiwi fresh fruit is placed in sink by S2.2, is fully washed with flowing clear water, washes away supracutaneous medicine
Liquid is remained and impurity, then soaks 30min with the NaCl solution of mass concentration 1%, is then rinsed 1 time with flowing clear water；
S2.3 is either manually or mechanically removed the peel, and the thick uniform sheets of 4mm are slit longitudinally into along fruit body；
Kiwifruit Slice is sequentially placed into the wrapping up in slurries of fresh configuration by S2.4, is taken out after 30s；
S2.5 is evenly laid out in material disc by the Kiwifruit Slice of taking-up.
3) processing is freezed
S3.1, which will fill to wrap up in slurry kiwifruit piece and be put into refrigerating chamber, carries out pre-freeze, and pre-freezing temperature is set to -30 DEG C, and the pre-freeze time is
4h, finally requires that kiwifruit piece central temperature is less than eutectic point, and keeps at least 2h, and pre-freeze is terminated；
S3.2 sets vacuum to be 60Pa, dries initial stage to accelerate moisture spilling and provides the heat of sublimation, sets temperature of heating plate
For 70 DEG C；During strong dehydration, temperature of heating plate is set to 60 DEG C；Dry latter stage heating-up temperature and be set to 50 DEG C.
4) pack
Will it is lyophilized after kiwifruit piece set according to the common amount size of people, using often pouch 2-3 pieces in bulk as
It is main, it is re-weighed and 5 layers of compound PE sack packagings is carried out with 250g, to ensure to eat the Kiwi berry freeze-drying tablet after opening in time,
Prevent from making moist in atmosphere and ease back, influence crispy texture.
Quality evaluation
1. invite the people of expert 28, the people of ordinary consumer 28 that judge experience with fruit freeze-drying tablet to be used as test evaluation people
Member, 4 groups are randomly divided into by above-mentioned evaluation personnel, and every group includes the people of expert 7 and the people of ordinary consumer 7, respectively to embodiment 1-3 and
Freeze-dried fruit piece made from comparative example 1 carries out test evaluation and given a mark.Evaluation index includes product appearance, smell, mouthfeel and whole
Body satisfaction, the full marks of each evaluation index are 100 points, and evaluation result is as shown in table 1 below.
The quality evaluation result for the freeze-dried fruit piece that the embodiment 1-3 of table 1 is provided
| Product appearance | Smell | Products taste | Product total satisfactory grade | |
| Embodiment 1 | 92 | 95 | 94 | 94 |
| Embodiment 2 | 93 | 93 | 96 | 95 |
| Embodiment 3 | 95 | 93 | 97 | 96 |
| Comparative example 1 | 92 | 65 | 86 | 84 |
The freeze-dried fruit piece that the application is provided has a light fruit aroma, and the Kiwi berry freeze-drying tablet that comparative example 1 is provided
Substantially anhydrous fruit flavor.
2nd, the preservation term of freeze-drying tablet is determined
Freeze-dried fruit piece made from embodiment 1-3 and comparative example 1 is respectively placed in temperature for 25 DEG C, air humidity is 30%
Under conditions of, observe and record the outward appearance, mouthfeel and microbiology turbidity situation of fruit slice.Record result such as table 2 below.
Wherein, unchanged to refer to that outward appearance, mouthfeel are unchanged, micro organism quantity increment is less than 0.1%；
Refer to that outward appearance, mouthfeel are substantially unchanged without significant change, micro organism quantity increment is less than 1%；
Change and refer to that outward appearance, mouthfeel are slightly deteriorated, micro organism quantity increment is more than or equal to 1%；
There is significant change to refer to outward appearance, taste bad, micro organism quantity increment is more than or equal to 10%；
Outward appearance, mouthfeel and the microbiology turbidity situation statistics for the freeze-dried fruit piece that the embodiment 1-3 of table 2 is provided
The embodiment of the present application 1-3 provide freeze-dried fruit piece temperature be 25 DEG C, air humidity be 30% under conditions of can
Keep 9 months it is unchanged；Shelf-life is grown compared with comparative example 1.
Above-described embodiment is only as the purpose of the present invention is explained, the scope of the present invention is not limited.To the skill of this area
The modification made for art personnel is it will be apparent that the present invention is only limited by scope.
Claims (8)
1. a kind of preparation method of freeze-dried fruit piece, it includes raw material selection, cleaning, primary freeze drying, section, immersion, two
Secondary freeze-drying and packaging step；
Wherein, the fruit that the cleaned liquid was cleaned is placed in tea, ultrasonically treated 15-60 minutes, and the tea is Dragon Well tea
A kind of in tea, Biluochun tea, Xinyangmaojian tea and Huangshan Maofeng tea, tea is 1 by tealeaves and water:The weight of (50-100) is than system
；
The soaking step is in 0-5 by the fruit slice after sectionoIt is placed in chitosan-vitamin composite solution and stands under the conditions of C
3-8 minutes.
2. preparation method according to claim 1, the cleaning step be by it is selected go out fruit be placed in cleaning fluid
It is cleaned by ultrasonic, the cleaning fluid is hydrogen peroxide or ozone water solution；The concentration of the hydrogen peroxide is 2-8 weight %；The Ozone Water
The concentration of solution is 5-10mg/L.
3. preparation method according to claim 1, it is described it is ultrasonically treated be in 0-5oC, supersonic frequency are 30-80KHz, nitrogen
Atmosphere encloses lower progress.
4. preparation method according to claim 1, primary freeze drying and/or the redrying step is by following operation
Carry out：First, fruit is placed in refrigerating chamber under air-proof condition in -15 to -45oC is freezed 5-12 hours；
Then, the fruit after freezing is transferred to vacuum freeze drier working bin from refrigerating chamber, with 1-5oC/min speed is by temperature
Degree rises to 25-65o6-12 hours are incubated after C.
5. preparation method according to claim 4, fruit is in refrigerating chamber in -20 to -35 under air-proof conditionoEnter under the conditions of C
Row freezing；
In vacuum freeze drier working bin, temperature rises to 40-58oC。
6. preparation method according to claim 1, the slicing step is that the fruit after freeze-drying is cut into thickness to be
3-12mm thin slice.
7. preparation method according to claim 1, the chitosan-vitamin composite solution is by chitosan, vitamin C
With ethanol using weight ratio as 1:(6-12):The mixed solution of (80-150), the ethanol is the ethanol that volumetric concentration is 80-95%
Solution.
8. the preparation method according to any one of claim 1-7, the raw material be apple, lemon, pears, apricot, Kiwi berry,
One or more in strawberry, cherry tomato and peach.
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| CN108094956A (en) * | 2017-12-15 | 2018-06-01 | 天津赛誉食品有限公司 | A kind of freeze-drying dried fruit and its processing method |
| CN108077405A (en) * | 2017-12-15 | 2018-05-29 | 天津赛誉食品有限公司 | A kind of freeze-drying dried fruit and preparation method thereof |
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| CN113892542A (en) * | 2021-10-26 | 2022-01-07 | 四川华通柠檬有限公司 | Quick-frozen lemon slices and processing method thereof |
| CN113966818A (en) * | 2021-11-24 | 2022-01-25 | 溆浦县龙盛农业科技发展有限公司 | Preparation method of dried kiwi fruit deep-processed fruits |
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| CN118235838A (en) * | 2022-12-24 | 2024-06-25 | 浙江迦美善植物科技有限公司 | A kind of polyphenol lettuce nutrition freeze-dried powder and preparation method thereof |
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| CN103478360B (en) * | 2013-09-16 | 2014-12-31 | 浙江省柑桔研究所 | Non-thermal processing method of citrus fruit tea |
| CN104664201A (en) * | 2013-11-28 | 2015-06-03 | 成都锦汇科技有限公司 | Apple chewable tablet and production method thereof |
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