Freezing-fresh-preservation processing method for whole durian fruits

Abstract

The invention belongs to the field of food processing and relates to a freezing-fresh-preservation processing method for whole durian fruits. According to the method, through carrying out weight grading on durian fruits and setting precooling and freezing parameters according to different weights, a cooling effect of each durian fruit can be more proper, and energy saving and consumption loweringare achieved while cooling quality is guaranteed; a respiratory action of the durian fruits is gradually decelerated by employing staged strong wind precooling, the durian fruits gradually enter a dormancy stage, cold damage and dewing caused by rapid cooling can be prevented, and meanwhile, the influence on a fresh-preservation effect due to the fact that hoarfrost is formed at a low temperaturedue to the respiratory action of the durian fruits during liquid-nitrogen freezing is also avoided; and by employing indirect liquid-nitrogen freezing, rupture caused by direct contact between the durian fruits and liquid nitrogen can be avoided, temperatures of the durian fruits can be lowered rapidly by evaporation cooling of the liquid nitrogen, an internal ice crystal forming stage is avoided,cell membranes are prevented from being destroyed, nutrients are not lost after thawing, and original flavor, mouth feel and nutritive value of food are maintained.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a processing method for frozen and fresh-keeping of whole durian fruit. Background technique [0002] Durian is planted in Hainan, Zhanjiang, Guangdong, and Southeast Asian countries such as Thailand, Malaysia, and Vietnam. It is a tropical fruit with strong seasonality. Because of its long-distance transportation and storage difficulties, it is difficult for people outside the place of origin to eat it naturally. fresh durian. The durians imported from Southeast Asian countries are generally picked before they mature, and they are further ripened after being transported to China. Compared with the naturally mature durians, there is a big difference in taste and flavor. after the product. [0003] Generally, fruit and vegetable freezing is to slowly cool down to below freezing point. Because the moisture outside the plant cells first forms ice crystals and grows up, the plant cel...

AI Technical Summary

Problems solved by technology

This standard is more suitable for grapes, red bayberries, lemons and other small fruits, but durian cannot be inactivated by hot water, and the fruit is thick and huge. When the temperature drops below the freezing point, there will be a large number of ice crystals in the quick-frozen durian pulp processed by this method to destroy the tissue cells. After thawing, a large amount of nutrients will be lost, and it will be oxidized and browned rapidly in the air, losing its original flavor, and it cannot reach the quality of freezing and keeping fresh. Effect

[0005] Because durian fruit is prone to chilling injury and freezing injury, there is no suitable method for freezing and preserving the whole durian fruit at present. Mostly, the durian pulp is taken out and frozen separately, such as patent application CN109511729A (preservation method for durian transportation and products thereof) , but if the durian pulp is frozen and kept fresh separately, it will easily affect the taste after thawing, and it will also lead to the loss of nutrients and flavor

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