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Method for preparing freeze-dried pineapple

A technology for pineapple, freeze-vacuum drying, applied in the field of food processing, can solve the problems of damage to color, aroma and nutrients, product shrinkage, and long heating time of pineapple

Inactive Publication Date: 2011-04-06
刘圣本
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its representative method has candied pineapple slices, as the Chinese patent application number is 20051012287.6, the name of the invention is "a kind of pineapple slice and its preparation method" and pineapple dried slices, such as the Chinese patent application number is 93107312.X, the name of the invention is "natural The processing method of dried pineapple slices", their drying process is drying, so that the pineapple is heated for a long time, the product shrinks, and the color, fragrance and nutritional content are damaged

Method used

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  • Method for preparing freeze-dried pineapple

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Select 600kg of pineapple that is disease-free, non-rotten, and seven-ripe. Use a knife to cut off the head and tail of the pineapple, grade it according to the size of the fruit, peel off the skin with a knife, pull out the pineapple thorns, and then wash the pineapple meat twice with running drinking water. More than once, wash off the debris, then cut the pineapple into slices with a thickness of 5mm; then put the pineapple slices in hot water at 95°C for 2 minutes, cool them quickly with water, drain until the water drips continuously, and put them on a plate , and then freeze the pineapple slices to -30°C, put the frozen pineapple slices into the drying bin of a freeze-vacuum dryer for drying treatment, and then obtain a freeze-dried pineapple product with a water content of 5%. See Table 1 for parameter control.

[0010] Table 1. Parameter control in the freeze vacuum dryer

[0011]

Embodiment 2

[0013] Select 800kg of pineapple with no disease, no rot and deterioration, and half mature, cut off the head and tail of the pineapple with a knife, grade according to the size of the fruit diameter, peel off the skin with a knife, pull out the pineapple thorns, and then wash the pineapple flesh with running drinking water More than two times, wash the debris, cut into slices with a thickness of 7mm; then put the pineapple slices in hot water at 99°C for 6 minutes, cool them quickly with water, drain until the water drips continuously, put them on a plate, and then Freeze the pineapple slices to -48°C, put the frozen pineapple slices into the drying chamber of the freeze-vacuum dryer for drying treatment, and then obtain the freeze-dried pineapple finished product with a water content of 3%. The parameters in the freeze-vacuum dryer are controlled See Table 2.

[0014] Table 2. Parameter Control in Freeze Vacuum Dryer Parameter Control in Freeze Vacuum Dryer

[0015]

Embodiment 3

[0017] Select 1,000kg of pineapple that is disease-free, non-rotten, and nearly mature, cut off the head and tail of the pineapple with a knife, grade it according to the size of the fruit, peel off the skin with a knife, pull out the pineapple thorns, and then wash the pineapple flesh with running drinking water More than two times, wash the debris, cut into cubes of 7×7×7mm; then put the diced pineapple in hot water at 97°C for 4 minutes, cool it quickly, drain the water, put it on a plate, and put the pineapple Freeze the diced pineapple to -40°C, put the frozen diced pineapple into the drying chamber of the freeze-vacuum dryer for drying treatment, and then obtain the finished product of freeze-dried pineapple with a water content of 4%. The parameters in the freeze-vacuum dryer are controlled in the table 3.

[0018] Table 3. Parameter control in the freeze vacuum dryer

[0019]

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Abstract

The invention discloses a method for preparing freeze-dried pineapple. The method is characterized by comprising the following steps of: selecting disease-free, deterioration-free and medium-well pineapple; removing head and tail; grading; peeling; pulling out all pineapple thorns; cleaning with water; cutting the pineapple into slices or dices; placing in hot water at the temperature of between 95 and 99 DEG C and blanching for 1 to 6 minutes; rapidly cooling with water, draining and loading in a tray; freezing the pineapple to -30 to -50 DEG C; and placing the frozen pineapple in a vacuum freeze dryer, controlling the heating temperature to be 50 to 100 DEG C, the vacuum degree to be 15 to 80Pa, cold hydrazine temperature to be -40 to -60 DEG C and drying time to be 8 to 20 hours and keeping the moisture of the pineapple to be below 5 percent so as to obtain the freeze-dried pineapple. People are not allergic after directly eating the pineapple slice product prepared by the method, and the product does not crimple and is slightly damaged in color, perfume and nutrient components.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing freeze-dried pineapple by using freeze-drying technology. Background technique [0002] Pineapple is one of the four famous fruits in Lingnan. Pineapple contains a lot of fructose, glucose, vitamins A, B, C, phosphorus, citric acid and protease and so on. Sweet in taste and warm in nature, it has the functions of relieving heat and thirst, relieving food and relieving diarrhea, and is a seasonal fruit that is excellent in both medicine and food in summer. [0003] The existing dried pineapple products all adopt dehydrated pineapple for processing, that is, after the pineapple macaroni is peeled, sliced, dipped in sugar or not dipped in sugar, and dried. Its representative method has candied pineapple slices, as the Chinese patent application number is 20051012287.6, the name of the invention is "a kind of pineapple slice and its preparation method...

Claims

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Application Information

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IPC IPC(8): A23B7/024
Inventor 刘圣本陈伟峰苏小明陈美芬玉炳冠何力
Owner 刘圣本
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