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Dehydrating method with color, shape and taste keeping functions for fruit and vegetable

A technology with complete color and color of fruits and vegetables, which is applied to the preservation of fruits and vegetables, preservation of fruits/vegetables by dehydration, food preservation, etc., can solve the problems of destroying the color, shape and taste of fruits and vegetables, increasing maintenance costs, and expensive refrigeration equipment, etc., and achieve bright color. , easy to transport, easy to carry around

Inactive Publication Date: 2005-09-07
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the color, shape and taste of the product are to be kept as the standard, the disadvantages of the above method are: the keeping time is short, and the freshness of the medicine or the coating film is only one to three weeks, but it brings great trouble to clean for eating.
However, low-temperature refrigeration can be kept for one to several months, but the current refrigeration equipment is expensive, and as time goes on, the maintenance cost will also increase exponentially; in terms of processing: so far, many food processing industries at home and abroad still take advantage of the peak season of production, It is processed into products such as beverages, canned food, jam, fruit powder, jelly, fruit juice, vegetable juice, and dehydrated vegetables. The original color, shape and taste of fruits and vegetables (products), and more importantly, the unique nutritional resources in fruits and vegetables (products) - vitamin C is greatly damaged

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Materials: small tomatoes (Japanese red cherries, available in the market); red bayberry (Qingtian bayberry, a local variety in Qingtian County, Zhejiang, available in the market); strawberries (Fengxiang, Xiaya Township, Jiande, Zhejiang, locally produced).

[0017] 2. The low-temperature freeze dryer adopts the American VirTis——12SL automatic low-temperature vacuum dryer.

[0018] 3. the present invention adopts the condition factor of low-temperature dehydration as follows, wherein the three levels of different types of fruit (factor A) are: Japanese tomato (A 1 ), bayberry (A 2 ) and strawberry (A 3 ); the three levels of protective agent (factor B) are: no protective agent (B 1 ), clear water (B 2 ) and 50% pure milk (B 3 ); heating rate (factor C) three levels: 1.5 ℃ / hour (C 1 ), 2.5°C / hour (C 2 ) and 3.5°C / hour (C 3 ); The three levels of holding time (factor D) are: 1 hour (D 1 ), 2 hours (D 2 ) and 3 hours (D 3 ). Each of the above factors obtai...

Embodiment 2

[0023] Select 4800kg of fresh strawberry fruit that has just been picked and has no trauma, soak it in 1.5% salt water for 5 minutes, immediately wash it repeatedly with clean water, drain the water, divide it into four parts, and place it in four stainless steel plates (each plate 1200kg) Put it in a refrigerator at 2-4°C for 1-2 hours, then quickly freeze it at -20-24°C until the temperature of the center of the fruit reaches -16--18°C, and place it on the partition of a VirTis---12SL low-temperature vacuum dryer (one tray per partition) for dehydration and drying. The heating rate is 1.5 hours / 1°C. When the temperature rises to three temperature ranges of -10°C, -5°C and 15°C, the holding time of each section is not less than 3 hours. The holding time is conducive to making the items dry in stages and avoiding dehydration Excessive speed causes changes in fruit appearance. The moisture content of the item at the end of drying was made 5%. Take out the sample and immediate...

Embodiment 3

[0025] Select 4000kg of fresh red bayberry, soak it in 0.1% potassium permanganate solution for 2-3 minutes, immediately wash it repeatedly with clean water, drain the water, divide it into four parts, and place it in four stainless steel plates (1000kg / plate). After adding water as a protective agent (800ml / pan), put it in a refrigerator at 2-4°C for 1-2 hours, then quickly freeze it at -20-24°C until the center temperature of the fruit reaches -16--18°C, Dehydrate and dry on the partitions of VirTis---12SL low-temperature vacuum dryer (one tray per partition), set the heating rate as 1.6 hours / 1°C, and raise the temperature to -10°C, -5°C and 15°C for three For each temperature section, the holding time for each section shall not be less than 3.5 hours, so that the moisture content of the article at the end of drying is 5%. Take out the sample and immediately vacuum seal it in an airtight container. This processing method does not add any preservatives, and is kept at room ...

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Abstract

The present invention relates to a dewater method for fruit and vegetable. The process is that selecting fresh fruit and vegetable, dipping in water contained potassium permanganate 0.1~0.2% or salt 1.0~1.5% for 1~5 minutes; after cleaning with clear water at once and draining, first holding 1~2 hours at 2 deg.C~4 deg.C, then deep freezing to -18 deg.C~-16 deg.C within 30 minutes, continuing to cool down to -24 deg.C~-20 deg.C; dewatering slowly and drying for frozen fruit and vegetable, with rate of heat rise1~3.5 deg.C / h to water content 2~8%, taking vacuum tightness in packets. The entire process adds no antiseptic, and needs no scald, bleach, cooking, coronizing or non-pressure treatment, which makes all keeps color, appear and smell of fruit and vegetable after warehousing more than 10 months, fit to astronauts, army based on sea, special operation staff and as purified nutriments for tourism or leisure, and pioneers new way to make use, storage and deep processing for fruit and vegetable.

Description

technical field [0001] The invention relates to a method for dehydrating fruits and vegetables, in particular to a method for dehydrating fruits and vegetables that maintain color, shape and taste. Background technique [0002] Fruits and vegetables (products) with a water content of more than 80-90% such as tomatoes, strawberries, and bayberries contain a lot of vitamin C (strawberries are the highest, and the content is 7-10 times that of apples and grapes), which can promote the formation of intercellular matrix in body tissues , maintain the normal function of teeth, bones, blood vessels, muscles and promote wound healing, help the formation of antibodies, thereby enhancing human resistance; in addition, it also contains carotene, vitamin B1\vitamin B2, niacin, organic acids, fructose, glucose , protein, fat, iron, calcium, phosphorus, etc. The above-mentioned fruits and vegetables (products) are easy to cause mechanical damage during picking, storage and transportation...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/024
Inventor 刘志强刘晓晔王佳
Owner ZHEJIANG UNIV
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