CN101147505A - Post process method for slowering rehydration speed of freezing-dried diced fruit and vegetable - Google Patents
Post process method for slowering rehydration speed of freezing-dried diced fruit and vegetable Download PDFInfo
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- CN101147505A CN101147505A CNA2007101347495A CN200710134749A CN101147505A CN 101147505 A CN101147505 A CN 101147505A CN A2007101347495 A CNA2007101347495 A CN A2007101347495A CN 200710134749 A CN200710134749 A CN 200710134749A CN 101147505 A CN101147505 A CN 101147505A
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- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- 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
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- 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
- A23L3/50—Fluidised-bed drying
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to an after-treatment method for slowing reconstitution speed of freeze-dried fruit and vegetable dices, belonging to the field of fruit and vegetable food processing technology. It is characterized by that said invention adopts a kind of fluidized bed drying process to make freeze-dried fruit and vegetable dices undergo the processes of film-coating and drying treatment. Said process includes the following steps: preparing film-coating solution, making the film-coating solution be connected with a flowing pump, preheating spray bed drying chamber, placing fruit and vegetable dices, starting draught fan to make the fruit and vegetable dices be fluidized, opening said flowing pump and spray-coating film-coating solution on the surface of fruit and vegetable dices, after the spray-coating step is completed, taking out the dried fruit and vegetable dices, packaging and making storage.
Description
Technical field
A kind of post-processing approach of slowering rehydration speed of freezing-dried diced fruit and vegetable belongs to the fruit-vegetable food processing technique field.
Background technology
In freeze-drying fruits and vegetables fourth because the matter structure of material own, after some fruits and vegetables fourth freeze-drying again rehydration very easily wilt, lose original mouthfeel, for example: strawberry, apple etc.Strawberry cry again the red certain kind of berries, the poplar certain kind of berries, the certain kind of berries etc., it is the general term of rose family Fragaria plant, it is herbaceos perennial, its fruit becomes sorosis by the holder growth, the nutritive value of strawberry is very high, and to coronary heart disease, hypertension, high fat of blood, artery sclerosis, just secrete, various disease conditions such as anaemia has therapeutic action.The apple meat is thin and crisp, juice is many, fragrant, sour-sweet suitable, nutritious, analgesic relieving inflammation or internal heat arranged, promote the production of body fluid to quench thirst the effect of diuresis antidiarrheal.
In China, along with the raising of living standards of the people, the increase in demand of edible fruits and vegetables, it is the research and development of the new product of raw material that the market demand promotes with fruits and vegetables, with different mouthfeels, new edible way, edible range satisfies the demands of consumers.Vacuum Freezing ﹠ Drying Technology processing fruits and vegetables can make its nutritive loss and tissue morphology damage be reduced to bottom line, and are convenient to storage and transportation.But because the matter structure of some fruits and vegetables itself is limit, the matter structure is loose after the freeze-drying, has very strong hygroscopicity and rehydration, and general freeze-drying fruits and vegetables fourth requires to preserve under the condition of relative humidity 40%.Developing rapidly of modern nutriology improved the full nutrition requirement of people to food, is rich in vitamin and mineral matter element in the fruits and vegetables, and especially ascorbic content is very high.It has embodied the equilibrium of nutrition with corresponding liquid carrier collocation, milk for example, congee etc.Be rich in protein and lipid in the milk, contain starch, protein and a small amount of lipid in the congee, in addition, the collocation outward appearance novelty of fruits and vegetables fourth and liquid carrier, mouthfeel uniqueness.Therefore freeze-drying fruits and vegetables fourth has good prospects for application in multiple food liquid.But the freeze-drying fruits and vegetables fourth rehydration of not filming is too fast, wilts rapidly in liquid carrier and has hindered its application.
There is the secondary of production freeze-drying fruits and vegetables fourth in Japan, after the freeze-drying first time, the fruits and vegetables fourth put into feed liquid with the configuration of water-resisting property raw material, and then carry out the secondary freeze-drying, the fruits and vegetables fourth of secondary freeze-drying has certain water proof effect, but DeGrain, wilt after putting into 50 ℃ of water 1min, and its shape shrinkage, lost the shape of original fruits and vegetables and with a lot of broken ends.In addition, carry out the secondary freeze-drying cost of producing the fruits and vegetables fourth is increased, therefore dwindled consumer groups.China concentrates on the freezing working research of fruits and vegetables and optimizes fruits and vegetables freeze-dry process and quick-freeze craft to prolong the shelf-life of fresh fruit vegetables, also nobody carries out the research of filming of freeze-drying fruits and vegetables fourth at present, the fruits and vegetables fourth product wide application of filming of freeze-drying, both having can be used as raw material adds in the different carriers, for example put into sour milk, milk and seasoning type milk beverage, also can be as end product after seasoning, promptly open instant, and preservation easily.Film outside the fruits and vegetables fourth after freeze-drying, the good water-resisting property of utilizing film to have makes the recovery of fruits and vegetables fourth in liquid carrier slow down, and can keep mouthfeel preferably within a certain period of time.
C.Han and Y.Zhao etc. (2004) chitosan solution, shitosan/Ca
2+Mixed solution and shitosan/VE solution immerses strawberry and raspberry films, and three kinds of solution all can obviously reduce the weightlessness of strawberry or raspberry as a result, and the water permeability of back two kinds of solution is less than simple chitosan solution.(2005) such as Patricia S.Tanada-Palmu use mucedin solution, the mixed liquor of the fused solution of beeswax, stearic acid and palmitic acid and two kinds of liquid immerses strawberry and raspberry films, strawberry and raspberry weightlessness that the mixed liquor of two kinds of liquid of result is filmed are less, and two kinds of solution use not obviously effect separately.But immersion method also is not suitable for filming of freeze-drying fruits and vegetables fourth, and freeze-drying fruits and vegetables fourth is immersed in and is equivalent in the liquid it is carried out the rehydration processing, and moment will absorb a large amount of moisture and bond mutually, so that very difficult dry.The present invention adopts flow pumps and atomizer coating film solution, and vaporific coating solution evenly sprays to fruits and vegetables fourth surface, and flow pumps controlling diaphragm solution slowly flows into, and therefore can not cause the moment suction of fruits and vegetables fourth and be difficult to drying.
The coating solution that make with cornstarch, methylcellulose and soybean oil (2006) such as Barbara Bravin sprays crispbread films, and puts into after the cooling to contain P
2O
5Drier in carry out drying, delayed the moisture absorption of crispbread after the drying.But dry again method is applied to freeze-drying fruits and vegetables fourth after this filming certain defective is arranged, though spray is filmed and is made and to film more even and can not make the moment suction of fruits and vegetables fourth, but still can make strawberry fourth surface bonding mutually, because coating solution can not obtain drying rapidly, so, the fruits and vegetables fourth is distortion gradually in spraying process, and the later stage drying is difficulty very.Film among the present invention and carry out simultaneously with dry, the fruits and vegetables fourth is fluidized state in spouted bed, when coating solution evenly is sprayed on fruits and vegetables fourth surface, hot-air is rapidly with fruits and vegetables fourth drying, can not bond mutually and can not be out of shape between the fruits and vegetables fourth, in addition, film simultaneously and drying also shortened the operating time greatly.
Aspect the membrane material selection, can find out that from other scholars' research lipid is the primary selection that makes the water preventing ability film, but for the fruits and vegetables fourth, at first the material that the fruits and vegetables fourth is filmed is transparent or semitransparent film after being preferably in film forming, can not hide the color of fruits and vegetables fourth self, secondly preferably do not contain lipid material, otherwise can damage the healthy image of fruits and vegetables fourth.
Summary of the invention
The post-processing approach that the purpose of this invention is to provide a kind of slowering rehydration speed of freezing-dried diced fruit and vegetable, be used for the fruits and vegetables fourth is filmed after the freeze-drying coating solution prescription and coating film drying method, to slow down the return rate of fruits and vegetables fourth in liquid carrier, make freeze-drying fruits and vegetables fourth be more widely used.
Technical solution: a kind of post-processing approach of slowering rehydration speed of freezing-dried diced fruit and vegetable, adopt fluidizing fluid-bed seasoning that freeze-drying fruits and vegetables fourth is carried out dried coating film, process is: the preparation coating solution links to each other coating solution with flow pumps; The fruits and vegetables fourth is put in preheating spouted bed drying storehouse, and open air inducing and make the boiling of fruits and vegetables fourth, flowing pump, coating film solution stops to spray the back and takes out dry good fruits and vegetables fourth, the packing storage in fruits and vegetables fourth surface.
1) preparation coating solution: the coating solution prescription is counted with 100mL water: lactalbumin 8-12g, glycerine 2-4g, lactose 8-12g; Is that lactalbumin 90% or more adds water-soluble expanding by prescription with purity, adding glycerine and lactose, and magnetic stirrer 20min, 70 ℃ water-bath 20min, it is stand-by to be cooled to room temperature;
2) preheating spouted bed drying storehouse: 80 ℃ of preheating 20min;
3) put into fruits and vegetables fourth: size 0.5cm * 0.5cm * 0.5cm-1.5cm * 1.5cm * 1.5cm, weight 120～200g;
4) open air inducing and make the boiling of fruits and vegetables fourth: the air inducing frequency is 30-45HZ;
5) spraying and dry: the coating solution atomizing pressure is 1.0Mpa, and the flow pumps flow is 0.05-0.1mL/s, and baking temperature is 50-70 ℃, and spray time is 30-45min, and spraying finishes the back and continues dry 5min, and be 35-50min total drying time.
Selection has the key that the water-resisting property material is the configuration coating solution, selects for use lactalbumin (content is more than 90%) as main membrane material among the present invention.Lactalbumin is the host material that just was used as edible film in recent years.Contain decentralization height, weak ALA and the lactoglobulin of hydrophilic power in the lactalbumin.Plasticizer such as with the lactalbumin is raw material, adding glycerine and heating film solution make the lactalbumin edible film that makes have low permeable, oxygen transmission rate, high strength, the characteristics that the transparency is good, and have retractility preferably.
Lactose belongs to disaccharide, is made of a part alpha-D-glucose and a part β-D-galactolipin, compares with other table sugar, and the lactose sugariness is hanged down and had more stable hygroscopicity.Lactose has the increase solids content, improves products'texture and is unlikely to make the sweet excessively characteristic of product.These characteristics make lactose all have some improvement and the raising effect to color and luster, taste.
Spouted bed drying technology starting is that the cereal for grain shapes such as drying wheat designs at first early.The scholars of Canada, the U.S. and the former Soviet Union have done a lot of work to the development of spouted bed.Because the material particles of similar cereal is because too thick and fluidisation that can not be stabilized, therefore spouted bed has demonstrated than the more superiority of fluid bed when dry this class material.In recent years, domestic to spouted bed application enlarge gradually, but major part is used for pharmaceuticals industry, is used for the in the majority of additive industry in the food service industry, is used for food processing seldom.Spouted bed requires material very short in the time of spouted stage stop, so can be used in dry heat sensitive material.And the too high easy blackening of garden stuff processing temperature belongs to heat sensitive material.Though fruits and vegetables fourth shape seems to be bigger than the cereal material, its quality is very light, therefore can use spouted bed drying.
The spouted bed of FLP-1.5 type that the spouted bed that the present invention uses is produced as good the granulation drying equipment in Changzhou Co., Ltd, all parameters are digit control all, by bottom air inlet, earlier with the material bin preheating and drying, then the fruits and vegetables fourth is put into the storehouse, adjust EAT and air inducing frequency, allow the fruits and vegetables fourth in the storehouse, be fluidized state.External flow pumps, coating solution is admitted to the bottom, storehouse by flow pumps, adopts end spray mode that coating solution evenly is sprayed on the fruits and vegetables fourth.Flow pumps can be regulated the coating solution flow, and it is dry in order to reach the surperficial spraying of fruits and vegetables fourth back news rapid-curing cutback adopting minimum discharge feeding liquid, purpose among the present invention, otherwise can mutual bonding between the fruits and vegetables fourth.The optimum temperature of spraying can shorten the drying time of fruits and vegetables fourth skin covering of the surface solution like this for not making the maximum temperature of fruits and vegetables variable color, and product is spouted evenly, is difficult for bonding, and EAT is 60 ℃, and actual temperature of charge is 55 ℃.Because spray rate is certain, what of quantity for spray are spray time length just determined, i.e. the size of the thickness of fruits and vegetables fourth surface water barrier, thereby the rehydration value of the dry back of influence fruits and vegetables fourth.Can determine spray time according to the requirement of rehydration ratio, generally spray 30～45min, in the dried coating film process, the available sample device that connects takes out fruits and vegetables fourth sample to determine dry terminal point.Can make the middle 6min of recovery of product milk (10%) at room temperature still keep shape and keep certain mouthfeel.
In addition, before the fruits and vegetables fourth is put into the storehouse, should keep dry as far as possible, the fruits and vegetables fourth that has the micro-moisture absorption that drying is gone out has shrinkage a little, this shrinkage can strengthen delaying the recovery of fruits and vegetables fourth in liquid carrier, but dried terminal point water content must be controlled at below 8%, is beneficial to preservation.
Beneficial effect of the present invention:
Compare with the fruits and vegetables fourth of not filming, among the present invention spouted bed film in the fruits and vegetables fourth milk at room temperature behind the 30-45min 3min restore than respectively with do not film separately the fruits and vegetables fourth at room temperature in the milk 1min restore than comparing, the former is about the latter's 40%.
Compare with the fruits and vegetables fourth of not filming, at vpg connection, the fruits and vegetables fourth of not filming generates a lot of disintegrating slags easily because the matter structure is crisp in storage and transportation, caused waste; And the fruits and vegetables fourth among the present invention is through after filming, and not only original disintegrating slag can granulation again in the boiling storehouse, forms bigger round granular, and the fruits and vegetables fourth appearance of rule is owing to the effect of filming can not form new disintegrating slag again.
Compare with the film fruits and vegetables fourth of back heated-air drying of spray, fruits and vegetables fourth dried coating film time of the present invention is short, provide cost savings, and the profile after profile and the freeze-drying does not almost have differently, and color and luster becomes clear bright-coloured; The fruits and vegetables fourth of the back heated-air drying of filming is very long drying time, need moisture was reduced to below 8% in 6-7 hour, though the fruits and vegetables fourth of heated-air drying is restored than very little, for example the recovery ratio of 3min, 6min and 15min is respectively 0.4186,0.6041 and 0.8293 in the strawberry fourth milk at room temperature.But its shape shrinkage is very serious, has lost the profile of fruits and vegetables fourth after the freeze-drying fully, and the blackening of color part, and chewing after the immersion still has harder mouthfeel.In addition, the nutritive value loss is also very serious.
The specific embodiment
Embodiment 1: the production application that slows down the coating film drying method of freeze-dried strawberry fourth rehydration
Strawberry fourth 150g after the freeze-drying of selection water content 6.66%, strawberry fourth size is about 1cm * 1cm * 1cm, but because strawberry itself is irregular, therefore, some smaller particles.The capacity of spouted bed is 3kg.Elder generation's closed system, to dry in the storehouse with 80 ℃ hot blasts, the air inducing frequency is 35HZ, falls temperature to 60 ℃ then, closes air inducing and opens the junction strawberry fourth is put into, fasten the junction at once, open air inducing then, the strawberry fourth is fluidized state in the storehouse, treat that boiling is stable after, flowing pump, the coating solution flow-control is at 0.05-0.1mL/s, and atomizing pressure is 1.0Mpa, in the process of fluidized drying, adjust the air inducing frequency gradually, because feed liquid is sprayed on the strawberry fourth, need drying rapidly, and strawberry fourth weight increases to some extent, so increase the air inducing frequency gradually, maximum can reach 45HZ, stops spraying behind the 38min, takes out the strawberry fourth behind the 45min, color and luster is vivid, and recording moisture is 3.76%.The recovery ratio of 3min and 6min is respectively 1.770 and 2.432 in the dried coating film strawberry fourth milk at room temperature, and corresponding do not film the strawberry fourth at room temperature in the milk recovery ratio of 10s, 30s and 60s be respectively 3.807,6.162 and 6.419.
Embodiment 2: the production application that slows down the coating film drying method of freeze-drying apple fourth rehydration
Selecting water content is apple fourth 150g after 5.79% the freeze-drying, and the size of apple fourth is about 1cm * 1cm * 1cm, and the capacity of spouted bed is 3kg.Closed system, adjust hot blast temperature and dry in the storehouse up to 80 ℃, the time is approximately about 20min, and the air inducing frequency is 35HZ, reduce the temperature to 50 ℃ then, close air inducing and open the junction apple fourth is put into rapidly, fasten the junction at once, open air inducing, make the apple fourth be fluidized state in the storehouse again, because when regulating temperature hysteresis quality is arranged, can not reach needed temperature at once, need a period of time to reach parameter stability.Flowing pump, coating solution flow are 0.05-0.1mL/s, and atomizing pressure is 1.0Mpa, and the air inducing frequency increases to 40HZ gradually from 30HZ, stop spraying behind the 45min, take out behind the 50min, and recording moisture is 4.38%.Dried coating film apple fourth at room temperature in the milk recovery ratio of 3min and 6min be respectively 1.642 and 2.278.And corresponding do not film the apple fourth at room temperature in the milk recovery ratio of 30s and 60s be respectively 5.724 and 5.916.
Embodiment 3: the production application that slows down the coating film drying method of freeze-drying diced carrot rehydration
Selecting water content is diced carrot 150g after 6.27% the freeze-drying, and the size of diced carrot is about 0.6cm * 0.6cm * 0.6cm, and the capacity of spouted bed is 3kg.Elder generation's closed system, to dry in the storehouse with 80 ℃ hot blasts, the air inducing frequency is 35HZ, fall temperature to 70 ℃ then, close air inducing and open the junction diced carrot is put into, fasten the junction at once, open air inducing then, diced carrot is fluidized state in the storehouse, treat that boiling is stable after, flowing pump, the coating solution flow-control is at 0.05-0.1mL/s, atomizing pressure is 1.0Mpa, in the process of fluidized drying, adjusts the air inducing frequency gradually, maximum can reach 45HZ, stop spraying behind the 30min, take out diced carrot behind the 35min, recording moisture is 4.69%.The recovery ratio of 3min and 6min is respectively 1.587 and 2.165 in the dried coating film diced carrot milk at room temperature, and corresponding do not film the strawberry fourth at room temperature in the milk recovery ratio of 30s and 60s be respectively 4.659 and 5.134.
Claims (1)
1. the post-processing approach of a slowering rehydration speed of freezing-dried diced fruit and vegetable is characterized in that adopting fluidizing fluid-bed seasoning that freeze-drying fruits and vegetables fourth is carried out dried coating film, and process is: the preparation coating solution links to each other coating solution with flow pumps; The fruits and vegetables fourth is put in preheating spouted bed drying storehouse, and open air inducing and make the boiling of fruits and vegetables fourth, flowing pump, coating film solution stops to spray the back and takes out dry good fruits and vegetables fourth, the packing storage in fruits and vegetables fourth surface;
1) preparation coating solution: the coating solution prescription is counted with 100mL water: lactalbumin 8-12g, glycerine 2-4g, lactose 8-12g; Is that lactalbumin 90% or more adds water-soluble expanding by prescription with purity, adding glycerine and lactose, and magnetic stirrer 20min, 70 ℃ water-bath 20min, it is stand-by to be cooled to room temperature;
2) preheating spouted bed drying storehouse: 80 ℃ of preheating 20min;
3) put into fruits and vegetables fourth: size 0.5cm * 0.5cm * 0.5cm-1.5cm * 1.5cm * 1.5cm, weight 120～200g;
4) open air inducing and make the boiling of fruits and vegetables fourth: the air inducing frequency is 30-45HZ;
5) spraying and dry: the coating solution atomizing pressure is 1.0Mpa, and the flow pumps flow is 0.05-0.1mL/s, and baking temperature is 50-70 ℃, and spray time is 30-45min, and spraying finishes the back and continues dry 5min, and be 35-50min total drying time.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101347495A CN101147505B (en) | 2007-10-16 | 2007-10-16 | Post process method for slowering rehydration speed of freezing-dried diced fruit and vegetable |
| PCT/CN2007/003326 WO2009049449A1 (en) | 2007-10-16 | 2007-11-23 | A post-processing method for slowing rehydration rate of freeze dried fruit and vegetable pieces |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101347495A CN101147505B (en) | 2007-10-16 | 2007-10-16 | Post process method for slowering rehydration speed of freezing-dried diced fruit and vegetable |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101147505A true CN101147505A (en) | 2008-03-26 |
| CN101147505B CN101147505B (en) | 2010-06-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101347495A Expired - Fee Related CN101147505B (en) | 2007-10-16 | 2007-10-16 | Post process method for slowering rehydration speed of freezing-dried diced fruit and vegetable |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN101147505B (en) |
| WO (1) | WO2009049449A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247968A (en) * | 2013-06-27 | 2014-12-31 | 浙江万里学院 | Method for drying shellfish through assistance of hot air, microwave and spouting |
| CN107692117A (en) * | 2017-11-02 | 2018-02-16 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of crisp preparation method of fruits and vegetables |
| CN113995008A (en) * | 2021-10-29 | 2022-02-01 | 山东公社联盟食品有限公司 | Device for preventing moisture in cooperation of microwave drying of electrospray vibration bed and spraying of dried fruit and vegetable products and application of device |
| CN114304251A (en) * | 2021-12-21 | 2022-04-12 | 宁波海通食品科技有限公司 | Method for controlling fading of freeze-dried fruits and vegetables during normal-temperature storage |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430837A (en) * | 2014-12-31 | 2015-03-25 | 青海康普生物科技股份有限公司 | Method for avoiding moisture absorption, caking, oxidation and color changing of dried wolfberry fruit |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5943151B2 (en) * | 1981-12-11 | 1984-10-19 | 博暢 岩永 | Food packaging methods and foods packaged using the same packaging methods |
| CN1220440C (en) * | 2003-08-15 | 2005-09-28 | 中华全国供销合作总社南京野生植物综合利用研究院 | Vegetable and fruit coating antistaling agent and preparing process thereof |
| CN1317961C (en) * | 2004-03-25 | 2007-05-30 | 吴朝琴 | Strawberry freeze-drying process |
| CN1275532C (en) * | 2005-07-01 | 2006-09-20 | 海通食品集团股份有限公司 | Combined fruit and vegetable dehydrating production by vacuum freeze, dry and hot air re-dry |
| CN1301061C (en) * | 2005-07-01 | 2007-02-21 | 江南大学 | Three-stage composite pretreating method for delaying fresh time of putresible fruit and vegetable |
-
2007
- 2007-10-16 CN CN2007101347495A patent/CN101147505B/en not_active Expired - Fee Related
- 2007-11-23 WO PCT/CN2007/003326 patent/WO2009049449A1/en active Application Filing
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247968A (en) * | 2013-06-27 | 2014-12-31 | 浙江万里学院 | Method for drying shellfish through assistance of hot air, microwave and spouting |
| CN104247968B (en) * | 2013-06-27 | 2017-08-15 | 浙江万里学院 | A kind of spouted drying means of shellfish hot blast assisted microwave synthesis |
| CN107692117A (en) * | 2017-11-02 | 2018-02-16 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of crisp preparation method of fruits and vegetables |
| CN113995008A (en) * | 2021-10-29 | 2022-02-01 | 山东公社联盟食品有限公司 | Device for preventing moisture in cooperation of microwave drying of electrospray vibration bed and spraying of dried fruit and vegetable products and application of device |
| CN114304251A (en) * | 2021-12-21 | 2022-04-12 | 宁波海通食品科技有限公司 | Method for controlling fading of freeze-dried fruits and vegetables during normal-temperature storage |
| CN114304251B (en) * | 2021-12-21 | 2023-11-21 | 宁波海通食品科技有限公司 | Method for controlling discoloration of freeze-dried fruits and vegetables during normal-temperature storage |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2009049449A1 (en) | 2009-04-23 |
| CN101147505B (en) | 2010-06-16 |
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