Manufacturing method of freeze-dried fruit slices

Abstract

The invention belongs to the technical field of food, and particularly relates to a manufacturing method of freeze-dried fruit slices. The manufacturing method comprises the following steps: raw material selection, cleaning, primary freeze-drying, slicing, soaking, secondary freeze-drying and packaging. According to the manufacturing method, the freeze-drying is carried out before slicing, thereby reducing the loss of the fruit juice in the slicing process, and greatly maintaining the nutrients and fruity odor in the fruit. The slicing and other treatment processes are carried out under the condition of weak respiration of fruit tissue cells, so that the enzyme activity is lowered, thereby lowering the influence of the fruit metabolism on the fruit quality in the working process. The freeze-drying is carried out twice, thereby greatly reducing the loss of nutrients and odor, maximally removing the water in the fruit and prolonging the preservation period of the fruit slices.

Description

Technical field [0001] The invention belongs to the field of food technology, and specifically relates to a method for preparing freeze-dried fruit slices. Background technique [0002] Fresh fruits are often processed products such as preserved fruits, jams, freeze-dried slices and other lightly processed products due to their strong seasonality and short storage period, so that the fruits and vegetables are kept in a fresh state without further processing and can be directly eaten. As one of the fruit preservation technologies, freeze-dried fruit slices generally refer to the preparation of fresh fruits after trimming and processing. Because of its high preservation rate of nutrients, good sensory quality, low heat content, no additives, etc., it has gradually attracted people's attention today when people are increasingly advocating health. The common steps for preparing freeze-dried fruit slices in the prior art are washing, peeling, slicing, soaking, freeze-drying, packagin...

AI Technical Summary

Problems solved by technology

[0003] But there are also some problems in the above-mentioned method, as 1) nutrient loss Fresh fruit will cause part of the juice to flow out in the process of peeling, cutting and soaking, which will cause the loss of some vitamins and some soluble solids (such as minerals, etc.); 2) Physiological and biochemical abnormalities of cells After peeling and cutting fresh fruits, the regionalized structure of enzymes and substrates in the body is destroyed, enzymes and substrates are in direct contact, oxygen supply is increased, cellular respiration intensity is increased, and enzymatic reactions are accelerated ; 3) Microbial pollution and cutting damage the tissue structure of the fruit, and the fruit juice overflows, so that the larger surface and rich nutrition provide favorable growth conditions for microorganisms, and are more susceptible to various pollutions

Microorganisms that cause rot and deterioration of fresh-cut fruits and vegetables are mainly bacteria and fungi. If not handled properly, they will also cause safety hazards to the prepared products

4) Lack of natural flavor of fruit Due to processes such as cutting, the alcohols and esters with flavor in the fruit volatilize, which affects the loss of the flavor of the prepared freeze-dried fruit slices

[0006] Moreover, for individual types of fruits, such as lemons, fresh fruits often contain bitterness and astringency. If flavoring agents are not added during the processing process, it is difficult to ensure a good taste.

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