CN102793118A - Processing method for carrying out vacuum freeze drying on orange pureed granules - Google Patents
Processing method for carrying out vacuum freeze drying on orange pureed granules Download PDFInfo
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- CN102793118A CN102793118A CN2011101377209A CN201110137720A CN102793118A CN 102793118 A CN102793118 A CN 102793118A CN 2011101377209 A CN2011101377209 A CN 2011101377209A CN 201110137720 A CN201110137720 A CN 201110137720A CN 102793118 A CN102793118 A CN 102793118A
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Abstract
The invention discloses a processing method for carrying out vacuum freeze drying on orange pureed granules. The processing method comprises the following steps of: a, sorting; b, pre-treatment; c, regulating ingredients, namely weighing and fully mixing the following components to be uniform in parts by weight: 0.2-0.4 part of glycerol, 0.1-0.3 part of trehalose, 6-9 parts of cane sugar, 0.6-1 part of pectin and 85-95 parts of orange pulp; d, traying and quick freezing; e, cutting; f, traying and quick freezing; g, vacuum freeze drying; h, sorting; i, metal detection; and j, packaging. The processing method disclosed by the invention has the advantages that the original nutrition ingredients of orange pureed are maintained, flavour is good, no other peculiar smell exists, a normal temperature storage quality guarantee period can reach up to ten months, and the processing method disclosed by the invention can be widely applied to various fruit drinks.
Description
Technical field
The present invention relates to food processing technology field, more particularly relate to a kind of processing method of vacuum freeze drying orange Rong grain.
Background technology
Orange is bright-colored, sweet and sour taste, and outward appearance is neatly beautiful, is the fruit that is loved by the people, and its flavor is sweet, sour, cool in nature.Have promoting the production of body fluid to quench thirst, the therapeutic method to keep the adverse qi flowing downward of whetting the appetite helps digest, the anti-effect that treats constipation.Orange Rong is orange pulp again, is to adopt a kind of slurry like material of orange for raw material processing; Color and luster is orange-yellow, has the intrinsic local flavor of orange, and orange Rong is fibrous; Be widely used at present in the liquid fruit drink, increase the solid sense of fruit juice and improve the mode of appearance of fruit juice, receive consumer's welcome deeply.But new orange Rong is not easy storage at normal temperature because nutrition is abundant, and since the restriction of form own be not suitable for being applied in the solid beverage.
Summary of the invention
The object of the invention provides a kind of easy storage at normal temperature in order to solve above-mentioned deficiency exactly, long shelf-life, and nutrition is abundant, and excellent flavor does not have other smell, makes the processing method of its vacuum freeze drying of meeting the need of market better orange Rong grain.
The technical solution that the present invention adopts in order to solve the problems of the technologies described above is following:
The processing method of vacuum freeze drying orange Rong grain, its processing method is following:
A, select materials: the orange pulp of selecting fresh or quick-frozen for use is raw material;
B, pre-treatment: fresh orange meat directly adopts, and the processing of under low temperature environment, thawing of the orange pulp of quick-frozen is about to be placed on after orange pulp takes out the pre-treatment chamber and places and thaw from the low temperature storehouse, and temperature is controlled at 10 ℃～18 ℃, and the time is 20-24 hour;
C, batching conditioning: take by weighing glycerine 0.2-0.4, trehalose 0.1-0.3, sucrose 6-9, pectin 0.6-1 by following weight portion proportioning and fully mix with orange pulp 85-95;
D, shop dish, anxious freezing: the above-mentioned material that mixes is spread in the aluminium dish, and thickness is 15mm, the shop good material of dish is sent into suddenly frozen the storehouse and carry out urgency and froze 2-3 hour, and the product center temperature reaches-8 ℃～-6 ℃;
E, cut type: the material after above-mentioned urgency frozen takes out and thaws, and cut type became that 3 * 3 * 3mm's is granular when the central temperature of material remained on-8 ℃～-6 ℃;
F, shop dish, anxious freezing: the material after the cut type is spread in the aluminium dish, and thickness is 15mm, the shop good material of dish is sent into-30 ℃ of urgency freeze the storehouse and carry out urgency and froze 3-4 hour, and the product center temperature reaches-28 ℃～-30 ℃;
G, vacuum freeze drying: the anxious material well that freezes is sent in the closed container of lyophilization system; Under-25 ℃～-30 ℃ freezing conditions; Heat drying is 12～14 hours under the vacuum degree condition of 0～60Pa; And make the product final temperature not surpass 50 ℃, become vacuum freeze drying orange Rong grain because of distillation dehydrates; During said heat drying in the vacuum freeze-drying system equipment variations in temperature of heating plate following successively: temperature of heating plate is 18 ℃～2 during beginning
2 ℃; Through 0.4～0.6 hour, temperature of heating plate was upgraded to 105 ℃～115 ℃, and then constant temperature is 3.4～3.6 hours; Through 0.4～0.6 hour, temperature of heating plate was reduced to 92 ℃～98 ℃ again, followed constant temperature 2.4～2.6 hours again; Through 0.4～0.6 hour, temperature of heating plate was reduced to 78 ℃～82 ℃ again, followed constant temperature 2.4～2.6 hours again; Through 0.4～0.6 hour, temperature of heating plate was reduced to 68 ℃～72 ℃ again, and last constant temperature finished in 1.4～1.6 hours;
H, sorting: vacuum freeze drying is taken out orange Rong's grain after finishing from the closed container of lyophilization system, will have the product of foreign matter to weed out;
I, metal detection: product is crossed metal detector (sensitivity iron: 0.6mm, non-iron: 1.2mm) detect;
J, packing:, seal then earlier with the double-layer food level polybag of the clean hygiene product of packing into.
In the said batching conditioning process, take by weighing glycerine 0.3, trehalose 0.2, sucrose 8, pectin 0.8 by following weight portion proportioning and fully mix with orange pulp 90.
In the said vacuum freeze drying processing procedure, the interior temperature of heating plate of vacuum freeze-drying system equipment changes as follows during heat drying: temperature of heating plate is 20 ℃ during beginning; Through 0.5 hour, temperature of heating plate was upgraded to 110 ℃, and then constant temperature is 3.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 95 ℃ again, followed constant temperature 2.5 hours again; Through 0.5 hour, temperature of heating plate was reduced to 80 ℃ again, followed constant temperature 2.5 hours again; Through 0.5 hour, temperature of heating plate was reduced to 70 ℃ again, and last constant temperature finished in 1.5 hours.
The beneficial effect that the present invention adopts above-mentioned technical solution to reach is: the present invention is intended to combine to adopt unique vacuum freeze-drying method to process orange Rong's grain on the basis of scientific research batching conditioning again; Use above processing method not only to make product keep orange Rong's original nutrient contents; Outward appearance is yellowish or yellow granular, and excellent flavor does not have other smell; The storage at normal temperature shelf-life reaches 10 months; Various fruit drinks can be widely used in, or, the demand in market can be satisfied better as using in the various instant food of batching adding.
Description of drawings
Fig. 1 is the present invention's temperature changing curve diagram in the vacuum freeze-drying system equipment when the vacuum freeze drying process.
The specific embodiment
The processing method of vacuum freeze drying orange Rong grain, its processing method is following:
A, select materials: the orange pulp of selecting fresh or quick-frozen for use is raw material, and also can directly utilize the by-product after the fruit juice factory processing fruit juice is that orange Rong's grain is raw material;
B, pre-treatment: fresh orange meat directly adopts, and the processing of under low temperature environment, thawing of the orange pulp of quick-frozen is about to be placed on after orange pulp takes out the pre-treatment chamber and places and thaw from the low temperature storehouse, and temperature is controlled at 10 ℃～18 ℃, and the time is 20-24 hour;
C, batching conditioning: take by weighing glycerine 0.3, trehalose 0.2, sucrose 8, pectin 0.8 by following weight portion proportioning and fully mix with orange pulp 90.
D, shop dish, anxious freezing: the above-mentioned material that mixes is spread in the aluminium dish, and thickness is 15mm, the shop good material of dish is sent into suddenly frozen the storehouse and carry out urgency and froze 2-3 hour, and the product center temperature reaches-8 ℃～-6 ℃;
E, cut type: the material after above-mentioned urgency frozen takes out and thaws a little, and the central temperature of material remains on-and cut type becomes that 3 * 3 * 3mm's is granular during 8--6 ℃;
F, shop dish, anxious freezing: the material after the cut type is spread in the aluminium dish, and thickness is 15mm, the shop good material of dish is sent into-30 ℃ of urgency freeze the storehouse and carry out urgency and froze 3-4 hour, and the product center temperature reaches-28 ℃～-30 ℃;
G, vacuum freeze drying: the anxious material well that freezes is sent in the closed container of lyophilization system; Under-25 ℃～-30 ℃ freezing conditions; Heat drying is 12～14 hours under the vacuum degree condition of 0～60Pa; And make the product final temperature not surpass 50 ℃, become vacuum freeze drying orange Rong grain because of distillation dehydrates; During said heat drying in the vacuum freeze-drying system equipment variations in temperature of heating plate following successively: temperature of heating plate is 20 ℃ during beginning; Through 0.5 hour, temperature of heating plate was upgraded to 110 ℃, and then constant temperature is 3.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 95 ℃ again, followed constant temperature 2.5 hours again; Through 0.5 hour, temperature of heating plate was reduced to 80 ℃ again, followed constant temperature 2.5 hours again; Through 0.5 hour, temperature of heating plate was reduced to 70 ℃ again, and last constant temperature finished in 1.5 hours;
H, sorting: vacuum freeze drying is taken out orange Rong's grain after finishing from the closed container of lyophilization system, will have the product of foreign matter to weed out;
I, metal detection: product is crossed metal detector (sensitivity iron: 0.6mm, non-iron: 1.2mm) detect;
J, packing:, seal then earlier with the double-layer food level polybag of the clean hygiene product of packing into.
In the vacuum freeze drying process of this processing method; Employed vacuum freeze-drying system equipment is the existing equipment that is exclusively used in food processing; It all can monitor the temperature of temperature in its equipment and the interior product of equipment voluntarily at any time, and can be according to each parameter situation of setting in the control appliance voluntarily.
Claims (3)
1. the processing method of vacuum freeze drying orange Rong grain is characterized in that its processing method is following:
A, select materials: the orange pulp of selecting fresh or quick-frozen for use is raw material;
B, pre-treatment: fresh orange meat directly adopts, and the processing of under low temperature environment, thawing of the orange pulp of quick-frozen is about to be placed on after orange pulp takes out the pre-treatment chamber and places and thaw from the low temperature storehouse, and temperature is controlled at 10 ℃～18 ℃, and the time is 20-24 hour;
C, batching conditioning: take by weighing glycerine 0.2-0.4, trehalose 0.1-0.3, sucrose 6-9, pectin 0.6-1 by following weight portion proportioning and fully mix with orange pulp 85-95;
D, shop dish, anxious freezing: the above-mentioned material that mixes is spread in the aluminium dish, and thickness is 15mm, the shop good material of dish is sent into suddenly frozen the storehouse and carry out urgency and froze 2-3 hour, and the product center temperature reaches-8 ℃～-6 ℃;
E, cut type: the material after above-mentioned urgency frozen takes out and thaws, and cut type became that 3 * 3 * 3mm's is granular when the central temperature of material remained on-8 ℃～-6 ℃;
F, shop dish, anxious freezing: the material after the cut type is spread in the aluminium dish, and thickness is 15mm, the shop good material of dish is sent into-30 ℃ of urgency freeze the storehouse and carry out urgency and froze 3-4 hour, and the product center temperature reaches-28 ℃～-30 ℃;
G, vacuum freeze drying: the anxious material well that freezes is sent in the closed container of lyophilization system; Under-25 ℃～-30 ℃ freezing conditions; Heat drying is 12～14 hours under the vacuum degree condition of 0～60Pa; And make the product final temperature not surpass 50 ℃, become vacuum freeze drying orange Rong grain because of distillation dehydrates; During said heat drying in the vacuum freeze-drying system equipment variations in temperature of heating plate following successively: temperature of heating plate is 18 ℃～22 ℃ during beginning; Through 0.4～0.6 hour, temperature of heating plate was upgraded to 105 ℃～115 ℃, and then constant temperature is 3.4～3.6 hours; Through 0.4～0.6 hour, temperature of heating plate was reduced to 92 ℃～98 ℃ again, followed constant temperature 2.4～2.6 hours again; Through 0.4～0.6 hour, temperature of heating plate was reduced to 78 ℃～82 ℃ again, followed constant temperature 2.4～2.6 hours again; Through 0.4～0.6 hour, temperature of heating plate was reduced to 68 ℃～72 ℃ again, and last constant temperature finished in 1.4～1.6 hours;
H, sorting: vacuum freeze drying is taken out orange Rong's grain after finishing from the closed container of lyophilization system, will have the product of foreign matter to weed out;
I, metal detection: product is crossed metal detector (sensitivity iron: 0.6mm, non-iron: 1.2mm) detect;
J, packing:, seal then earlier with the double-layer food level polybag of the clean hygiene product of packing into.
2. the processing method of vacuum freeze drying orange Rong grain according to claim 1; It is characterized in that: in the said batching conditioning process, take by weighing glycerine 0.3, trehalose 0.2, sucrose 8, pectin 0.8 by following weight portion proportioning and fully mix with orange pulp 90.
3. the processing method of vacuum freeze drying orange Rong grain according to claim 1 and 2; It is characterized in that: in the said vacuum freeze drying processing procedure, the interior temperature of heating plate of vacuum freeze-drying system equipment changes as follows during heat drying: temperature of heating plate is 20 ℃ during beginning; Through 0.5 hour, temperature of heating plate was upgraded to 110 ℃, and then constant temperature is 3.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 95 ℃ again, followed constant temperature 2.5 hours again; Through 0.5 hour, temperature of heating plate was reduced to 80 ℃ again, followed constant temperature 2.5 hours again; Through 0.5 hour, temperature of heating plate was reduced to 70 ℃ again, and last constant temperature finished in 1.5 hours.
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| CN201110137720.9A CN102793118B (en) | 2011-05-23 | 2011-05-23 | Processing method for carrying out vacuum freeze drying on orange pureed granules |
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| CN201110137720.9A CN102793118B (en) | 2011-05-23 | 2011-05-23 | Processing method for carrying out vacuum freeze drying on orange pureed granules |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989241A (en) * | 2014-06-06 | 2014-08-20 | 上海绿晟实业有限公司 | Vacuum freeze drying orange membrane peeling technology |
| CN106035660A (en) * | 2016-06-27 | 2016-10-26 | 湖北新美香食品有限公司 | Processing method for vacuum freeze-drying fruit and vegetable yoghourt |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4477481A (en) * | 1982-06-24 | 1984-10-16 | General Foods Corporation | Method for producing dried citrus pulp |
| CN1038576A (en) * | 1988-06-20 | 1990-01-10 | 革新冻干制品公司 | The preparation method of the lyophilized foodstuffs in solid state that has reservation shape, high nutritive value and be easy to eat and goods thereof |
| CN101543238A (en) * | 2009-03-12 | 2009-09-30 | 湖北新美香食品有限公司 | Method for processing string beans through vacuum freeze drying |
-
2011
- 2011-05-23 CN CN201110137720.9A patent/CN102793118B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4477481A (en) * | 1982-06-24 | 1984-10-16 | General Foods Corporation | Method for producing dried citrus pulp |
| CN1038576A (en) * | 1988-06-20 | 1990-01-10 | 革新冻干制品公司 | The preparation method of the lyophilized foodstuffs in solid state that has reservation shape, high nutritive value and be easy to eat and goods thereof |
| CN101543238A (en) * | 2009-03-12 | 2009-09-30 | 湖北新美香食品有限公司 | Method for processing string beans through vacuum freeze drying |
Non-Patent Citations (2)
| Title |
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| 华泽钊著: "《冷冻干燥新技术》", 31 January 2006, 科学出版社 * |
| 张福成等主编: "《药品食品冷冻干燥手册》", 30 April 2011, 军事医学科学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989241A (en) * | 2014-06-06 | 2014-08-20 | 上海绿晟实业有限公司 | Vacuum freeze drying orange membrane peeling technology |
| CN103989241B (en) * | 2014-06-06 | 2016-03-16 | 上海绿晟实业有限公司 | Vacuum freeze drying excystation clothing citrus technique |
| CN106035660A (en) * | 2016-06-27 | 2016-10-26 | 湖北新美香食品有限公司 | Processing method for vacuum freeze-drying fruit and vegetable yoghourt |
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