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A processing method for inhibiting browning of dried fruit slices

A processing method and technology for dried fruit, which are applied in the directions of food processing, preservation of fruits and vegetables, preservation of fruits/vegetables by dehydration, etc., can solve problems such as side effects, and achieve the effects of reducing damage, shortening processing time, and inhibiting browning

Active Publication Date: 2018-10-26
HANSHAN NORMAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although sulfite treatment can effectively inhibit the occurrence of browning, its application in some foods has been banned in many countries due to its side effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A processing method for inhibiting browning of dried fruit slices includes the following steps:

[0030] 1) Raw material pretreatment: pick fresh fruits, clean them, and cut them into slices with a thickness of 0.4-0.8cm;

[0031] 2) Plant colloid embedding: immerse fruit slices in sodium alginate solution with a concentration of 0.05% to 0.15% for 5 to 10 minutes;

[0032] 3) Liquid nitrogen pre-cooling: the fruit slices processed by the above steps are quickly frozen with liquid nitrogen at -196°C, the weight ratio of the liquid nitrogen spray to the fruit slices is 0.9-1.3:1.0, and the processing time is 1 ~3 minutes, make the product temperature of fruit slices quickly pass through the maximum ice crystal growth zone of -1℃~-5℃, down to -5℃~-8℃;

[0033] 4) Quick freezing of low-temperature mixed gas: the fruit slices processed by the above steps are quickly frozen with a low-temperature mixed gas of inert gas and air. The quick freezing temperature is -90℃~-130℃, and the q...

Embodiment 2

[0038] A processing method for inhibiting browning of dried fruit slices. Taking hawthorn as an example, the processing method includes the following steps:

[0039] 1). Raw material pretreatment: pick fresh and non-rotted hawthorn, clean it, and cut it into 0.4cm thick slices;

[0040] 2) Plant colloid embedding: immerse the hawthorn slices in a sodium alginate solution with a concentration of 0.05% for 10 minutes;

[0041] 3) Liquid nitrogen pre-cooling: the hawthorn slices processed by the above steps are subjected to quick freezing treatment with liquid nitrogen at -196°C, the weight ratio of the liquid nitrogen spray volume to the hawthorn slices is 0.9:1.0, and the treatment time is 3 minutes. The product temperature of fruit slices quickly passes through the maximum ice crystal growth zone of -1℃~-5℃, and drops to -5℃~-8℃;

[0042] 4) Quick freezing of mixed gas at low temperature: use inert gas N for the hawthorn slices processed by the above steps 2 , The low-temperature mixe...

Embodiment 3

[0047] A processing method for inhibiting browning of dried fruit slices. Taking lemon as an example, the processing method includes the following steps:

[0048] 1) Raw material pretreatment: select fresh lemons, clean them, and cut them into slices with a thickness of 0.6cm;

[0049] 2) Embedding in plant colloid: immerse lemon slices in a 0.1% sodium alginate solution for 8 minutes;

[0050] 3) Liquid nitrogen pre-cooling: the lemon slices processed by the above steps are subjected to quick freezing treatment with liquid nitrogen at -196°C, the weight ratio of the liquid nitrogen spray to the lemon slices is 1.2: 1.0, and the treatment time is 2 min. The product temperature of lemon slices quickly passes through the maximum ice crystal growth zone of -1℃~-5℃, and drops to -5℃~-8℃;

[0051] 4) Quick freezing of mixed gas at low temperature: Use inert gas CO for the lemon slices after the above steps 2 And N 2 , The low-temperature mixed gas with air is used for quick freezing, the q...

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PUM

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Abstract

The invention discloses a processing method for inhibiting browning of dried fruit slices. The processing method comprises the following steps: raw material pretreatment, plant colloid embedding, liquid nitrogen pre-cooling, low-temperature mixed gas quick freezing, low-temperature vacuum lyophilization, heat pump drying and packaging. According to the processing method, the shortcomings of the existing dried fruit slice processing method and the quality defect of a product are overcome; the processing time is further shortened, the energy consumption is reduced, the production efficiency is improved, browning of the dried fruit slices is effectively inhibited, the drying quality is high, the color, the fragrance, the shape, the biological activity and the nutritional components of the dried fruit slices are retained to the maximum extent, and the preservation time is long.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a processing method for inhibiting browning of dried fruit slices. Background technique [0002] Dried fruit slices are dried after slicing the fruit to remove most of the water. Compared with fresh fruits, dried fruit slices have less irritation to the digestive tract, can retain the dietary fiber and mineral components in the peel, and are convenient to carry and store for a long time. The traditional processing of dried fruit slices is mostly dehydrated by means of "sun drying" or "hot air drying". The raw materials are prone to shrinkage after a long period of high temperature, and the color of the fruit darkens and the aroma is lost due to air oxidation. Loss of the inherent color and luster of dried fruit slices affects the appearance quality of the product and also reduces its inherent quality. Nowadays, the processing method of dried fruit slices is different from the previous...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/16A23B7/04A23B7/02A23B7/024
CPCY02P60/85
Inventor 章斌丁心侯小桢邓其海秦轶傅力李远志李云高雪
Owner HANSHAN NORMAL UNIV
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