CN104982848A - Instant mulberry frozen dried fruit and preparation method thereof - Google Patents
Instant mulberry frozen dried fruit and preparation method thereof Download PDFInfo
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- CN104982848A CN104982848A CN201510308606.6A CN201510308606A CN104982848A CN 104982848 A CN104982848 A CN 104982848A CN 201510308606 A CN201510308606 A CN 201510308606A CN 104982848 A CN104982848 A CN 104982848A
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- Prior art keywords
- temperature
- mulberry
- fruit
- mulberries
- mulberry fruit
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0441—Treatment other than blanching preparatory to freezing
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method for instant mulberry frozen dried fruit. Mulberries serve as a raw material, then fruit picking, residue removing, chlorine dioxide aqueous solution disinfecting, precooling and vacuum freeze drying are carried out on the mulberries, and the mulberries are taken out until the moisture content ranges from 3.0% to 5.0%. In the process of the vacuum freeze drying, the temperature of a heating board is raised and controlled by a computer program, the temperature raising process of the heating board is conducted according to a function, namely F=Fl+k*(t/t1)<2>, the F is the temperature of the heating board after the heating board is heated for the t, the t ranges from 0 to tl, and the unit is min; the total time tl ranges from 1000 min to 1200 min, and the initial temperature F1 of the heating board ranges from 30 DEG C to 35 DEG C, the final temperature F2 ranges from 50 DEG C to 60 DEG C, and the k=(F2-F1). Tin thin paper bags are adopted to pack the mulberry frozen dried fruit, and the shelf life can reach more than 2 years under normal temperature. According to the mulberry frozen dried fruit, nutritional ingredients of the mulberries are kept, the reconstitution property is good, and after reconstitution is conducted, taste of the mulberry frozen dried fruit is equal to taste of fresh fruits, and the mulberry frozen dried fruit can be eaten directly and is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of instant mulberries freeze-drying fruit preparation method, specifically refer to mulberry fruit fresh fruit for raw material, through pre-treatments such as cleaning, sterilization, precoolings, adopt vacuum freeze-drying method to prepare a kind of instant mulberries freeze-drying fruit saving mulberry fruit nutrition from damage.
Background technology
Mulberries, the ripening fruits of mulberry tree, mulberries are again sorosis, mulberry bubble youngster, and peasant likes the fresh fruit of its maturation to eat, and taste sweet juice is many, is one of fruit of often eating of people.
Mulberries are rich in PCA, anthocyanidin, vitamin E, vitamin A, riboflavin, Wu Fasu and various trace elements, there is immunologic enhancement, hair blackening and glossy, kind nourishing yin and nourishing blood can be made, promote the production of body fluid moisturize, improving eyesight and relieving eye strain effect.
Mulberries pericarp is thin, water content more than 80%, simultaneously also containing abundant sugared part and pectin, not storage tolerance.
Chinese invention patent CN200610049170 discloses " processing method of simple mulberries freeze-dried powder ", and its main technical schemes is: the sorosis after cleaning is broken into pulp, stirs, then to dewater desugar, then dry below-20 DEG C, to its moisture content lower than 5%, ultramicro grinding.The method of dehydration desugar is by the pulp sabot quick-frozen after stirring, and makes its temperature be down to less than-20 DEG C, becomes solid-state completely, then thaw at 20-50 DEG C of temperature, make it again become pulpous state, and the water elimination gone out by drop; Also can be by stir after pulp put into centrifuge High Rotation Speed, by water elimination after its Separation of Solid and Liquid; Or two kinds of methods combining are used.
The present invention does not affect the nutritional labeling of mulberry pulp own, considerably improves its sucting wet stability simultaneously.
A lot of functional materials in mulberries, as PCA and most of vitamin etc. are water-soluble substances, when adopting the method for patent of invention CN200610049170 to carry out dehydration desugar, major part nutriment can run off, and the pulp after stirring is due to containing stickums such as pectin, as easy as rolling off a logly during sabot quick-frozen stick in lyophilized plate, can rate of drying be made because of caking to slow down simultaneously.Whole process is not sterilized or sterilization treatment, and the security performance of product can not get ensureing.
Summary of the invention
The object of the invention is to overcome the prior art shortcoming that anthocyanidin easily runs off and destroys in mulberries process, the instant mulberries freeze-drying fruit preparation method providing a kind of nutrition to save from damage and can preserve for a long time.
Technical scheme of the present invention is as follows: take mulberry fruit as raw material, through choosing fruit, impurity elimination, aqueous solution of chlorine dioxide sterilization, vacuum freeze drying.Adopt temperature programming control heating material temperature and rate of drying, drying to terminate rear moisture in vacuum freeze drying process and take out mulberry fruit 3% ~ 5% time.Adopt the thin paper bag packing of tin, the normal temperature lower shelf-life was more than 2 years.This fruit remains the nutriment of mulberries fresh fruit, is applicable to suitability for industrialized production.
The present invention, its concrete steps are as follows:
(1) with fresh mulberry fruit for raw material, remove foreign material;
(2) prepare 50 ~ l00ppm aqueous solution of chlorine dioxide, the mulberry fruit of select is inserted and wherein soaks 3-5min, drain for subsequent use;
(3) mulberry fruit is loaded in lyophilized plate put into less than-35 DEG C freezer precooling 180-240min;
(4) open refrigerator, make water vessel refrigerant temperature reach-30 ~-40 DEG C; In vacuum freeze drying process, temperature of heating plate adopts computer controlled automatic temperature programming, and temperature-rise period is by function F=F
1+ k × (t/t
1)
2carry out,
In formula: F is intensification t temperature of heating plate, t=0 ~ t
1, unit is min; Total time t
l=1000 ~ 1200 min, heating plate initial temperature F
1=30 ~ 35 DEG C, final temperature F
2=50-60 DEG C; K=(F
2-F
1);
(5) mulberry fruit that precooling is good is put into vacuum freeze drier, open vavuum pump; Start-up routine heating schedule when vacuum degree in vacuum chamber equals 50Pa also starts timing, and whole dry run keeps that vacuum is little equals 50Pa;
(6) after mulberry fruit freeze drying terminates, material between 3.0% ~ 5.0%, and is shifted out freeze drier rapidly by moisture content of material, loads the thin packaging bag of tin.
The present invention, has following good effect: adopt ClO 2 solution to disinfection, ensure the edible safety of final products; When vacuum is little equal 50Pa, carry out drying to whole fruit, avoid the spilling of pectin and sugared part and produce adhesion, the dispersiveness of dry fruit is very good.Adopt temperature programming programme-control drying temperature required, enable moisture carry out lyophilization under controlled speed, avoid the sudden change of programming rate and make fruit skin produce compacted zone and affect the rate of sublimation of moisture.
Mulberries freeze-drying fruit prepared by the present invention, has saved mulberry fruit nutritional labeling from damage, and rehydration is good and suitable with fresh fruit taste after rehydration, is suitable for suitability for industrialized production.
Detailed description of the invention
Embodiment 1
Get ripe fresh mulberry fruit 20kg, remove foreign material, immersing concentration is l00ppm aqueous solution of chlorine dioxide 3min, drains for subsequent use.
Mulberry fruit is loaded in lyophilized plate and put into less than-35 DEG C freezer precooling 240 min.
Open refrigerator, make water vessel refrigerant temperature reach-30 ~-40 DEG C; In vacuum freeze drying process, temperature of heating plate adopts computer controlled automatic temperature programming, and heating plate temperature-rise period is by function F=F
l+ k × (t/t
1)
2carry out, F is intensification t temperature of heating plate, t=0 ~ t
l, unit is min; Total time t
1=1000min, heating plate initial temperature F
1=30 DEG C, final temperature F
2=60 DEG C: k=30.
The mulberry fruit that precooling is good puts into vacuum freeze drier, opens vavuum pump; Start-up routine heating schedule when vacuum degree in vacuum chamber equals 50pa also starts timing, whole dry run keeps that vacuum is little equals 50Pa, after about 1000min, mulberry fruit freeze drying terminates, after mulberry fruit freeze drying terminates, moisture content of material is between 3.0% ~ 5.0%, and rapidly material is shifted out freeze drier, load the thin packaging bag of tin.
Adopting the assay method of PCA in " health food inspection and assessment technical specification " (2003 editions) health food to detect PCA content in mulberries freeze-drying fruit is 6150 mg/kg.Adopt state food safety standard GB 4789.2, GB 4789.3, GB 4789.4, GB 4789.10 to detect total plate count, coliform, salmonella and staphylococcus aureus, result is and does not detect.
Embodiment 2
Get ripe fresh mulberry fruit 20kg, remove foreign material, immersing concentration is 50ppm aqueous solution of chlorine dioxide 5min, drains for subsequent use.
Mulberry fruit is loaded in lyophilized plate and put into less than-35 DEG C freezer precooling 200 min.
Open refrigerator, make water vessel refrigerant temperature reach-30 ~-40 DEG C; In vacuum freeze drying process, temperature of heating plate adopts computer controlled automatic temperature programming, and heating plate temperature-rise period is by function F=F
l+ k × (t/t
1)
2carry out, F is intensification t temperature of heating plate, t=0 ~ t
1, unit is min; Total time t
l=1100min, heating plate initial temperature F
l=30 DEG C, final temperature F
2=55 DEG C: k=25.
The mulberry fruit that precooling is good puts into vacuum freeze drier, opens vavuum pump; Start-up routine heating schedule when vacuum degree in vacuum chamber equals 50pa also starts timing, whole dry run keeps that vacuum is little equals 50Pa, after about 1100min, mulberry fruit freeze drying terminates, after mulberry fruit freeze drying terminates, moisture content of material is between 3.0% ~ 5.0%, and rapidly material is shifted out freeze drier, load the thin packaging bag of tin.
Adopting the assay method of PCA in " health food inspection and assessment technical specification " (2003 editions) health food to detect PCA content in mulberries freeze-drying fruit is 6300 mg/kg.
Embodiment 3
Get ripe fresh mulberry fruit 20kg, remove foreign material, immersing concentration is 75ppm aqueous solution of chlorine dioxide 4min, drains for subsequent use.
Mulberry fruit is loaded in lyophilized plate and put into less than-35 DEG C freezer precooling 180 min.
Open refrigerator, make water vessel refrigerant temperature reach-30 ~-40 DEG C; In vacuum freeze drying process, temperature of heating plate adopts computer controlled automatic temperature programming, and heating plate temperature-rise period is by function F=F
l+ k × (t/t
1)
2carry out, F is intensification t temperature of heating plate, t=0 ~ t
l, unit is min; Total time t
l=1200min, heating plate initial temperature F
1=34 DEG C, final temperature F
2=58 DEG C: k=24.
The mulberry fruit that precooling is good puts into vacuum freeze drier, opens vavuum pump; Start-up routine heating schedule when vacuum degree in vacuum chamber equals 50pa also starts timing; Whole dry run keeps that vacuum is little equals 50Pa, and after about 1200min, mulberry fruit freeze drying terminates, and after mulberry fruit freeze drying terminates, material between 3.0% ~ 5.0%, and is shifted out freeze drier rapidly by moisture content of material, the thin packaging bag of loading tin.
Adopting the assay method of PCA in " health food inspection and assessment technical specification " (2003 editions) health food to detect PCA content in mulberries freeze-drying fruit is 6200 mg/kg.
Embodiment 4
Get ripe fresh mulberry fruit 20kg, remove foreign material, immersing concentration is 100ppm aqueous solution of chlorine dioxide 3min, drains for subsequent use.
Mulberry fruit is loaded in lyophilized plate and put into less than-35 DEG C freezer precooling 240 min.
Open refrigerator, make water vessel refrigerant temperature reach-30 ~-40 DEG C; In vacuum freeze drying process, temperature of heating plate adopts computer controlled automatic temperature programming, and heating plate temperature-rise period is by function F=F
l+ k × (t/t
1)
2carry out, F is intensification t temperature of heating plate, t=0 ~ t
l, unit is min; Total time t
l=1200min, heating plate initial temperature F
l=31 DEG C, final temperature F
2=57 DEG C; K=26.
The mulberry fruit that precooling is good puts into vacuum freeze drier, opens vavuum pump; Start-up routine heating schedule when vacuum degree in vacuum chamber equals 50pa also starts timing; Whole dry run keeps that vacuum is little equals 50Pa, and after about 1200min, mulberry fruit freeze drying terminates, and after mulberry fruit freeze drying terminates, material between 3.0% ~ 5.0%, and is shifted out freeze drier rapidly by moisture content of material, the thin packaging bag of loading tin.
Adopting the assay method of PCA in " health food inspection and assessment technical specification " (2003 editions) health food to detect PCA content in mulberries freeze-drying fruit is 6250 mg/kg.
Claims (1)
1. an instant mulberries freeze-drying fruit preparation method, is characterized in that comprising following steps:
(1) with fresh mulberry fruit for raw material, remove foreign material;
(2) prepare 50 ~ l 00ppm aqueous solution of chlorine dioxide, the mulberry fruit of select is inserted and wherein soaks 3 ~ 5min, drain for subsequent use;
(3) mulberry fruit is loaded in lyophilized plate put into less than-35 DEG C freezer precooling 180-240min;
(4) open refrigerator, make water vessel refrigerant temperature reach-30 ~-40 DEG C; In vacuum freeze drying process, temperature of heating plate adopts computer program intensification to control, and heating plate temperature-rise period is by function F=F
l+ k × (t/t
1)
2carry out,
In formula: F is intensification t temperature of heating plate, t=0 ~ t
1, unit is min; Total time t
1=1000 ~ 1200 min; Heating plate initial temperature F
1=30 ~ 35 DEG C, heating plate final temperature F
2=50 ~ 60 DEG C; K=(F
2-F
1);
(5) mulberry fruit that precooling is good is put into vacuum freeze drier, open vavuum pump; Start-up routine heating schedule when vacuum degree in vacuum chamber equals 50Pa also starts timing, and whole dry run keeps that vacuum is little equals 50Pa;
(6) after mulberry fruit freeze drying terminates, material between 3.0% ~ 5.0%, and is shifted out freeze drier rapidly by moisture content of material, loads the thin packaging bag of tin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510308606.6A CN104982848A (en) | 2015-06-09 | 2015-06-09 | Instant mulberry frozen dried fruit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510308606.6A CN104982848A (en) | 2015-06-09 | 2015-06-09 | Instant mulberry frozen dried fruit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104982848A true CN104982848A (en) | 2015-10-21 |
Family
ID=54294861
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510308606.6A Pending CN104982848A (en) | 2015-06-09 | 2015-06-09 | Instant mulberry frozen dried fruit and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192050A (en) * | 2015-11-13 | 2015-12-30 | 西南大学 | Preparation technology of dried mulberry fruit/mulberry powder, and product and derivative of dried mulberry fruit/mulberry powder |
| CN107839924A (en) * | 2017-10-19 | 2018-03-27 | 四川黑金椹阳光农业有限公司 | The mulberry fruit product that a kind of packing method for extending the mulberry fruit shelf-life and the packing method obtain |
| CN108294255A (en) * | 2018-01-22 | 2018-07-20 | 沈阳农业大学 | A kind of preparation method of blueberry freeze-drying fruit |
| CN109984183A (en) * | 2019-05-21 | 2019-07-09 | 新疆黑果枸杞生物科技有限公司 | A kind of freeze-drying method of mulberries |
| CN110353031A (en) * | 2018-06-15 | 2019-10-22 | 蔡晓鹏 | A kind of instant blueberry freeze-drying fruit preparation method |
| CN111938112A (en) * | 2020-09-04 | 2020-11-17 | 肖诗林 | Preparation method of dried mulberries |
| CN114982923A (en) * | 2022-06-10 | 2022-09-02 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Preparation method of freeze-dried mulberry |
| CN115316622A (en) * | 2022-07-06 | 2022-11-11 | 四川省亿尚农业旅游开发有限公司 | Mulberry freeze-dried fruit and preparation process thereof |
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|---|---|---|---|---|
| CN104095029A (en) * | 2014-07-10 | 2014-10-15 | 青岛大学 | Vacuum frozen and dried mulberry product and preparation technology thereof |
| CN104146223A (en) * | 2014-05-30 | 2014-11-19 | 呼玛县天地山野产品有限责任公司 | Preparation method of raspberry lyophilized powder |
| CN104146222A (en) * | 2014-05-30 | 2014-11-19 | 呼玛县天地山野产品有限责任公司 | Preparation method of wild blueberry lyophilized powder |
| CN104187462A (en) * | 2014-05-30 | 2014-12-10 | 呼玛县天地山野产品有限责任公司 | Preparation method of blackcurrant fruit powder |
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2015
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146223A (en) * | 2014-05-30 | 2014-11-19 | 呼玛县天地山野产品有限责任公司 | Preparation method of raspberry lyophilized powder |
| CN104146222A (en) * | 2014-05-30 | 2014-11-19 | 呼玛县天地山野产品有限责任公司 | Preparation method of wild blueberry lyophilized powder |
| CN104187462A (en) * | 2014-05-30 | 2014-12-10 | 呼玛县天地山野产品有限责任公司 | Preparation method of blackcurrant fruit powder |
| CN104095029A (en) * | 2014-07-10 | 2014-10-15 | 青岛大学 | Vacuum frozen and dried mulberry product and preparation technology thereof |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192050A (en) * | 2015-11-13 | 2015-12-30 | 西南大学 | Preparation technology of dried mulberry fruit/mulberry powder, and product and derivative of dried mulberry fruit/mulberry powder |
| CN107839924A (en) * | 2017-10-19 | 2018-03-27 | 四川黑金椹阳光农业有限公司 | The mulberry fruit product that a kind of packing method for extending the mulberry fruit shelf-life and the packing method obtain |
| CN108294255A (en) * | 2018-01-22 | 2018-07-20 | 沈阳农业大学 | A kind of preparation method of blueberry freeze-drying fruit |
| CN110353031A (en) * | 2018-06-15 | 2019-10-22 | 蔡晓鹏 | A kind of instant blueberry freeze-drying fruit preparation method |
| CN109984183A (en) * | 2019-05-21 | 2019-07-09 | 新疆黑果枸杞生物科技有限公司 | A kind of freeze-drying method of mulberries |
| CN111938112A (en) * | 2020-09-04 | 2020-11-17 | 肖诗林 | Preparation method of dried mulberries |
| CN114982923A (en) * | 2022-06-10 | 2022-09-02 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Preparation method of freeze-dried mulberry |
| CN115316622A (en) * | 2022-07-06 | 2022-11-11 | 四川省亿尚农业旅游开发有限公司 | Mulberry freeze-dried fruit and preparation process thereof |
| CN115316622B (en) * | 2022-07-06 | 2023-12-26 | 四川省亿尚农业旅游开发有限公司 | Mulberry freeze-dried fruit and preparation process thereof |
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| TA01 | Transfer of patent application right |
Effective date of registration: 20160531 Address after: 515344, Jieyang, Guangdong Province, Puning City, Red Cloud Town, No. 1, Guang Shan highway west of the first floor of the west side of F Applicant after: Guangdong Yinuo Food Co. Ltd. Address before: 515344, Hongguang Village, Cloud Town, Jieyang, Guangdong, Puning Applicant before: Guangdong Ting Hao medicine company limited-liability company |
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Application publication date: 20151021 |
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