Freeze-dried waxberry flesh and processing technology thereof

A pulp and freeze-drying technology, applied in application, food preparation, food science and other directions, can solve the problems of flavor, nutrient loss, affecting the promotion of bayberry products, short shelf life, etc., and achieves good rehydration, bright red color uniformity, Improve shelf life

Active Publication Date: 2014-11-19
POMOLOGY RES INST FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Red bayberry fruit is bright in color, rich in juice, sweet and sour, and has high nutritional value. However, it has the disadvantages of short production season and short shelf life. It is generally stored at room temperature for no more than 2 days, and transportation is extremely inconvenient, which seriously affects the promotion of bayberry products. However, the form of making most of the red bayberry into preserved fruits will cause serious loss of local flavor and nutrients.
Various pulp beverages are numerous on the market at present, and it contains a large amount of pulp particles, sweet and sour, clear and transparent, and the raw material of bayberry fruit beverage is separated from the fruit core by chemical methods, which results in large nutritional loss and poor flavor. , there are also certain food safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of freeze-dried bayberry pulp, the concrete steps of its processing are as follows:

[0017] 1) Clean the surface dirt, insect damage, leaves and rotten fruit of the fresh bayberry with a bubble cleaner;

[0018] 2) Soak the washed bayberry in 250 ppm sodium hypochlorite disinfectant for 60 seconds, control the water temperature at 35 ℃, and stir occasionally during the disinfection process to fully disinfect the bayberry;

[0019] 3) Place the sterilized red bayberry in a minus 25°C environment for 6 hours, so that the central temperature of the bayberry will slowly drop below minus 18°C;

[0020] 4) Place the quick-frozen bayberry in a vacuum of 60-80 Mpa, heat up to 105 °C within 1 h, keep it for 6 h, then cool it down to 55 °C within 10 h, and maintain the vacuum for 3 h for vacuum freeze-drying, vacuum freeze-drying The total running time is 20 h;

[0021] 5) After vacuum freeze-drying, the dried fruit of bayberry can be easily peeled off the pulp from the...

Embodiment 2

[0023] A kind of freeze-dried bayberry pulp, the concrete steps of its processing are as follows:

[0024] 1) Clean the surface dirt, insect damage, leaves and rotten fruit of the fresh bayberry with a bubble cleaner;

[0025] 2) Soak the washed bayberry in 300 ppm sodium hypochlorite disinfectant for 60 seconds, control the water temperature at 26 ℃, and stir occasionally during the disinfection process to fully disinfect the bayberry;

[0026] 3) Place the sterilized red bayberry in a minus 25°C environment for 6 hours, so that the central temperature of the bayberry will slowly drop below minus 18°C;

[0027] 4) Put the quick-frozen bayberry in a vacuum of 60-80 Mpa, raise the temperature to 105 °C within 1 h, keep it for 6 h, then cool it down to 55 °C within 10 h, and maintain the vacuum for 3 h for vacuum freeze-drying. The running time is 20 h;

[0028] 5) After vacuum freeze-drying, the dried fruit of bayberry can be easily peeled off the pulp from the core with fing...

Embodiment 3

[0030] A kind of freeze-dried bayberry pulp, the concrete steps of its processing are as follows:

[0031] 1) Clean the surface dirt, insect damage, leaves and rotten fruit of the fresh bayberry with a bubble cleaner;

[0032] 2) Soak the washed bayberry in 280 ppm sodium hypochlorite disinfectant for 60 seconds, control the water temperature at 30 ℃, and stir occasionally during the disinfection process to fully disinfect the bayberry;

[0033] 3) Place the sterilized red bayberry in a minus 25°C environment for 6 hours, so that the central temperature of the bayberry will slowly drop below minus 18°C;

[0034] 4) Put the quick-frozen bayberry in a vacuum of 60-80 Mpa, raise the temperature to 105 °C within 1 h, keep it for 6 h, then cool it down to 55 °C within 10 h, and maintain the vacuum for 3 h for vacuum freeze-drying. The running time is 20 h;

[0035] 5) After vacuum freeze-drying, the dried fruit of bayberry can be easily peeled off the pulp from the core with fing...

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PUM

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Abstract

The invention discloses a processing technology for freeze-dried waxberry flesh. The freeze-dried waxberry flesh is obtained by cleaning fresh waxberries, disinfecting, quick-freezing, vacuum freezing and drying, discharging materials, peeling fleshes and packaging. The flesh of the produced waxberries can be easily separated from kernels through an artificial method and other physical methods, so that raw materials of waxberry fruit particle beverages can be obtained. The preparation technology is simple; the prepared freeze-dried waxberries are bright red uniformly and consistently; the flavor can be kept perfectly; the color retention time is long; the flesh is fluffy; the strip shape is kept perfectly; the flesh and the kernel can be easily separated; furthermore, the freeze-dried waxberry flesh has the special smell of the waxberries, tastes soft, has an obviously mellow flavor and does not have other peculiar smell, and other external impurities are avoided.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a freeze-dried red bayberry pulp and a processing technology thereof. Background technique [0002] Red bayberry is mainly distributed in East China and Hunan, Guangdong, Guangxi, Fujian and other regions, and is known as "a piece worth a thousand pieces of gold". Red bayberry fruit is bright in color, rich in juice, sweet and sour, and has high nutritional value. However, it has the disadvantages of short production season and short shelf life. It is generally stored at room temperature for no more than 2 days, and transportation is extremely inconvenient, which seriously affects the promotion of bayberry products. And the form that most of red bayberry is made into preserved fruit, its local flavor, nutritional labeling run off seriously. Various pulp beverages are numerous on the market at present, and it contains a large amount of pulp particles, sweet and sour...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23L2/02A23L19/00
Inventor 张泽煌黄屹林旗华钟秋珍韩海东
Owner POMOLOGY RES INST FUJIAN ACAD OF AGRI SCI
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