CN102793118B - 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
- Publication number
- CN102793118B CN102793118B CN201110137720.9A CN201110137720A CN102793118B CN 102793118 B CN102793118 B CN 102793118B CN 201110137720 A CN201110137720 A CN 201110137720A CN 102793118 B CN102793118 B CN 102793118B
- Authority
- CN
- China
- Prior art keywords
- temperature
- orange
- heating plate
- hour
- vacuum freeze
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Images
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
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 being loved by the people, and its taste is sweet, sour, cool in nature.There is promoting the production of body fluid to quench thirst, the lower gas that whets the appetite helps digest, the anti-effect treating constipation.Orange Rong, is again orange pulp, is that employing orange is a kind of slurry like material of 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 liquid fruit drink, increase the solid sense of fruit juice and improve the mode of appearance of fruit juice, be deeply subject to consumer's welcome.But new orange Rong, because nutrition is abundant, is not easy storage at normal temperature, and due to the restriction of form own, be not suitable for being applied in solid beverage.
Summary of the invention
Object of the present 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, without other smell, makes the processing method of its vacuum freeze drying orange Rong grain of meeting the need of market better.
The technical solution that the present invention adopts in order to solve the problems of the technologies described above is as follows:
The processing method of vacuum freeze drying orange Rong grain, its processing method is as follows:
A, select materials: the orange pulp of selecting fresh or quick-frozen is raw material;
B, pre-treatment: fresh orange meat directly adopts, the processing of thawing under low temperature environment of the orange pulp of quick-frozen, is about to be placed on after orange pulp takes out from low temperature storehouse pre-treatment chamber and places and thaw, and temperature is controlled at 10 ℃～18 ℃, and the time is 20-24 hour;
C, batching conditioning: by following weight portion proportioning take glycerine 0.2-0.4, trehalose 0.1-0.3, sucrose 6-9, pectin 0.6-1 fully mix together with orange pulp 85-95;
D, paving dish, anxious freezing: the above-mentioned material mixing is spread in aluminium dish, and thickness is 15mm, the material that paving is coiled is sent into the anxious storehouse of freezing and is carried out urgency and freeze 2-3 hour, and product center temperature reaches-8 ℃～-6 ℃;
E, cut type: material after above-mentioned urgency is frozen takes out and thaws, when the central temperature of material remains on-8 ℃～-6 ℃, cut type becomes that 3 * 3 * 3mm's is granular;
F, paving dish, anxious freezing: the material after cut type is spread in aluminium dish, and thickness is 15mm, the material that paving is coiled is sent into-30 ℃ of urgency and is frozen storehouse and carry out urgency and freeze 3-4 hour, and product center temperature reaches-28 ℃～-30 ℃;
G, vacuum freeze drying: the anxious material having frozen is sent in the closed container of lyophilization system, under-25 ℃～-30 ℃ freezing conditions, under the vacuum degree condition of 0～60Pa, heat drying is 12～14 hours, and make product final temperature not surpass 50 ℃, because distillation dehydrates, become vacuum freeze drying orange Rong grain; During described heat drying, in vacuum freeze-drying system equipment, the variations in temperature of heating plate is as follows successively: during beginning, temperature of heating plate is 18 ℃～2
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, then followed constant temperature 2.4～2.6 hours; Through 0.4～0.6 hour, temperature of heating plate was reduced to 78 ℃～82 ℃ again, then followed constant temperature 2.4～2.6 hours; Through 0.4～0.6 hour, temperature of heating plate was reduced to 68 ℃～72 ℃ again, and last constant temperature finishes for 1.4～1.6 hours;
H, sorting: after vacuum freeze drying finishes, orange Rong's grain is taken out from the closed container of lyophilization system, will have the product of foreign matter to weed out;
I, metal detection: product is crossed to metal detector and detect, the iron sensitivity of metal detector is 0.6mm, and non-iron sensitivity is 1.2mm;
J, packing: first with the double-layer food level polybag of clean hygiene, pack product into, then sealing.
In described batching conditioning process, by following weight portion proportioning, take glycerine 0.3, trehalose 0.2, sucrose 8, pectin 0.8 and fully mix together with orange pulp 90.
In described vacuum freeze drying processing procedure, during heat drying, in vacuum freeze-drying system equipment, temperature of heating plate changes as follows: during beginning, temperature of heating plate is 20 ℃; 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, then followed constant temperature 2.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 80 ℃ again, then followed constant temperature 2.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 70 ℃ again, and last constant temperature finishes for 1.5 hours.
The beneficial effect that the present invention adopts above-mentioned technical solution to reach is: the present invention is intended on the basis of scientific research batching conditioning again in conjunction with adopting unique vacuum freeze-drying method to process orange Rong's grain, use above processing method not only to make product keep the original nutrition of orange Rong, outward appearance is yellowish or yellow granular, excellent flavor, without other smell, the storage at normal temperature shelf-life reaches 10 months, can be widely used in various fruit drinks, or add in various instant food and use as batching, can meet better the demand in market.
Accompanying drawing explanation
Fig. 1 is the present invention's temperature changing curve diagram in vacuum freeze-drying system equipment when vacuum freeze drying process.
The specific embodiment
The processing method of vacuum freeze drying orange Rong grain, its processing method is as follows:
A, select materials: the orange pulp of selecting fresh or quick-frozen is raw material, also can directly utilize the by-product after fruit juice factory processing fruit juice is that orange Rong's grain is raw material;
B, pre-treatment: fresh orange meat directly adopts, the processing of thawing under low temperature environment of the orange pulp of quick-frozen, is about to be placed on after orange pulp takes out from low temperature storehouse pre-treatment chamber and places and thaw, and temperature is controlled at 10 ℃～18 ℃, and the time is 20-24 hour;
C, batching conditioning: by following weight portion proportioning, take glycerine 0.3, trehalose 0.2, sucrose 8, pectin 0.8 and fully mix together with orange pulp 90.
D, paving dish, anxious freezing: the above-mentioned material mixing is spread in aluminium dish, and thickness is 15mm, the material that paving is coiled is sent into the anxious storehouse of freezing and is carried out urgency and freeze 2-3 hour, and product center temperature reaches-8 ℃～-6 ℃;
E, cut type: material after above-mentioned urgency is frozen takes out and thaws a little, in the time of remain on-8--6 of the central temperature of material ℃, cut type becomes that 3 * 3 * 3mm's is granular;
F, paving dish, anxious freezing: the material after cut type is spread in aluminium dish, and thickness is 15mm, the material that paving is coiled is sent into-30 ℃ of urgency and is frozen storehouse and carry out urgency and freeze 3-4 hour, and product center temperature reaches-28 ℃～-30 ℃;
G, vacuum freeze drying: the anxious material having frozen is sent in the closed container of lyophilization system, under-25 ℃～-30 ℃ freezing conditions, under the vacuum degree condition of 0～60Pa, heat drying is 12～14 hours, and make product final temperature not surpass 50 ℃, because distillation dehydrates, become vacuum freeze drying orange Rong grain; During described heat drying, in vacuum freeze-drying system equipment, the variations in temperature of heating plate is as follows successively: during beginning, temperature of heating plate is 20 ℃; 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, then followed constant temperature 2.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 80 ℃ again, then followed constant temperature 2.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 70 ℃ again, and last constant temperature finishes for 1.5 hours;
H, sorting: after vacuum freeze drying finishes, orange Rong's grain is taken out from the closed container of lyophilization system, will have the product of foreign matter to weed out;
I, metal detection: product is crossed to metal detector and detect, the iron sensitivity of metal detector is 0.6mm, and non-iron sensitivity is 1.2mm;
J, packing: first with the double-layer food level polybag of clean hygiene, pack product into, then sealing.
In the vacuum freeze drying process of this processing method, the vacuum freeze-drying system equipment using is the existing equipment that is exclusively used in food processing, in temperature in its equipment and equipment the temperature of product its all can monitor at any time voluntarily, and can be according to the parameters situation of setting in control appliance voluntarily.
Claims (3)
1. the processing method of vacuum freeze drying orange Rong grain, is characterized in that its processing method is as follows:
A, select materials: the orange pulp of selecting fresh or quick-frozen is raw material;
B, pre-treatment: fresh orange meat directly adopts, the processing of thawing under low temperature environment of the orange pulp of quick-frozen, is about to be placed on after orange pulp takes out from low temperature storehouse pre-treatment chamber and places and thaw, and temperature is controlled at 10 ℃～18 ℃, and the time is 20-24 hour;
C, batching conditioning: by following weight portion proportioning take glycerine 0.2-0.4, trehalose 0.1-0.3, sucrose 6-9, pectin 0.6-1 fully mix together with orange pulp 85-95;
D, paving dish, anxious freezing: the above-mentioned material mixing is spread in aluminium dish, and thickness is 15mm, the material that paving is coiled is sent into the anxious storehouse of freezing and is carried out urgency and freeze 2-3 hour, and product center temperature reaches-8 ℃～-6 ℃;
E, cut type: material after above-mentioned urgency is frozen takes out and thaws, when the central temperature of material remains on-8 ℃～-6 ℃, cut type becomes that 3 * 3 * 3mm's is granular;
F, paving dish, anxious freezing: the material after cut type is spread in aluminium dish, and thickness is 15mm, the material that paving is coiled is sent into-30 ℃ of urgency and is frozen storehouse and carry out urgency and freeze 3-4 hour, and product center temperature reaches-28 ℃～-30 ℃;
G, vacuum freeze drying: the anxious material having frozen is sent in the closed container of lyophilization system, under-25 ℃～-30 ℃ freezing conditions, under the vacuum degree condition of 0～60Pa, heat drying is 12～14 hours, and make product final temperature not surpass 50 ℃, because distillation dehydrates, become vacuum freeze drying orange Rong grain; During described heat drying, in vacuum freeze-drying system equipment, the variations in temperature of heating plate is as follows successively: during beginning, temperature of heating plate is 18 ℃～22 ℃; 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, then followed constant temperature 2.4～2.6 hours; Through 0.4～0.6 hour, temperature of heating plate was reduced to 78 ℃～82 ℃ again, then followed constant temperature 2.4～2.6 hours; Through 0.4～0.6 hour, temperature of heating plate was reduced to 68 ℃～72 ℃ again, and last constant temperature finishes for 1.4～1.6 hours;
H, sorting: after vacuum freeze drying finishes, orange Rong's grain is taken out from the closed container of lyophilization system, will have the product of foreign matter to weed out;
I, metal detection: product is crossed to metal detector and detect, the iron sensitivity of metal detector is 0.6mm, and non-iron sensitivity is 1.2mm;
J, packing: first with the double-layer food level polybag of clean hygiene, pack product into, then sealing.
2. the processing method of vacuum freeze drying according to claim 1 orange Rong grain, it is characterized in that: in described batching conditioning process, by following weight portion proportioning, take glycerine 0.3, trehalose 0.2, sucrose 8, pectin 0.8 and fully mix together with orange pulp 90.
3. the processing method of vacuum freeze drying according to claim 1 and 2 orange Rong grain, it is characterized in that: in described vacuum freeze drying processing procedure, during heat drying, in vacuum freeze-drying system equipment, temperature of heating plate changes as follows: during beginning, temperature of heating plate is 20 ℃; 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, then followed constant temperature 2.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 80 ℃ again, then followed constant temperature 2.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 70 ℃ again, and last constant temperature finishes for 1.5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110137720.9A CN102793118B (en) | 2011-05-23 | 2011-05-23 | Processing method for carrying out vacuum freeze drying on orange pureed granules |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110137720.9A CN102793118B (en) | 2011-05-23 | 2011-05-23 | Processing method for carrying out vacuum freeze drying on orange pureed granules |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102793118A CN102793118A (en) | 2012-11-28 |
| CN102793118B true CN102793118B (en) | 2014-01-29 |
Family
ID=47192624
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110137720.9A Expired - Fee Related CN102793118B (en) | 2011-05-23 | 2011-05-23 | Processing method for carrying out vacuum freeze drying on orange pureed granules |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102793118B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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 |
|---|
| 华泽钊著.冷冻干燥.《冷冻干燥新技术》.科学出版社,2006,全文. * |
| 张福成等主编.食品冷冻干燥.《药品食品冷冻干燥手册》.军事医学科学出版社,2011,全文. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102793118A (en) | 2012-11-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103719671B (en) | Processing method for vacuum freeze-dried fruit-vegetable millet congee | |
| KR101945828B1 (en) | Preparation method of Frozen Rice and its products | |
| CN101611901A (en) | A kind of convenient soup blend and preparation method | |
| CN100405934C (en) | Method for preparing fresh fruit, vegetable ice tea | |
| CN104026214B (en) | A kind of preparation method of vacuum freeze drying strawberry goods | |
| CN103202435A (en) | Freeze-drying block instant porridge, production process and edible method thereof | |
| CN102919870A (en) | Production and processing method for saline geese | |
| CN102461644A (en) | Method for processing broad beans | |
| CN104161274B (en) | Processing method of special flavor spiced beef by vacuum freeze drying | |
| CN102613488A (en) | Additive capable of improving quality of quick-freezing fresh-keeping rice noodles as well as preparation method and applications thereof | |
| CN102827741A (en) | Producing method of fresh fruit wine, winy preserved fruits and winy jam | |
| CN102550989A (en) | Method for preparing crispy sliced apple pears | |
| CN102793118B (en) | Processing method for carrying out vacuum freeze drying on orange pureed granules | |
| CN102204686A (en) | Anti-freezing method for quick-frozen fresh processed meat products | |
| CN103652681A (en) | Production method of boiled green soybean | |
| CN102461659A (en) | Processing method of green sword beans | |
| CN107510015A (en) | A kind of jujube dried tremella soup dry powder and preparation method thereof | |
| CN104286757A (en) | Heat-clearing pear powder and preparation method thereof | |
| CN105349317B (en) | A kind of production method of cassava whole-powder sweet wine | |
| CN102648773A (en) | Method for manufacturing freeze-dried shii-take egg drop soup | |
| CN104286682A (en) | Freeze-dried mushroom and chicken congee | |
| CN102669764A (en) | Pure natural beverage containing yam | |
| CN102461648A (en) | Processing method for sweet pea | |
| CN102894179B (en) | Frozen beverage containing rose and Pu'er tea and preparation method thereof | |
| CN104872573A (en) | Carrot powder processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140129 Termination date: 20170523 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |