CN107348415A - A kind of dry processing method of vacuum infiltration dehydration blueberry - Google Patents
A kind of dry processing method of vacuum infiltration dehydration blueberry Download PDFInfo
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- CN107348415A CN107348415A CN201710630263.4A CN201710630263A CN107348415A CN 107348415 A CN107348415 A CN 107348415A CN 201710630263 A CN201710630263 A CN 201710630263A CN 107348415 A CN107348415 A CN 107348415A
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- blueberry
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- vacuum infiltration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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- Chemical Kinetics & Catalysis (AREA)
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Abstract
The present invention is the processing method dry on a kind of vacuum infiltration dehydration blueberry, it is characterised in that carries out hyperchromic seasoning by blanching, dipping, cooling；Pectase, lipase carry out flavour enhanced；Permeating and dewatering cooperates with drying with vacuum refrigeration, reduces high temperature contact, reduces drying time.So as to reach the nutrition, color and luster and the flavour that effectively preserve blueberry, the purpose of the Storage of blueberry is improved.
Description
Technical field
The present invention relates to food processing field, relates generally to a kind of dry processing method of vacuum infiltration dehydration blueberry.
Background technology
Blueberry originates in North America, and many provinces and cities of China have begun to introducing a fine variety and planting experimentally for blueberry in recent years, and blueberry is in China
Development prospect is good.The permeating and dewatering of fruits and vegetables refers at a certain temperature, material is put into the solution of high concentration, using thin
The semipermeability of after birth makes moisture in material be transferred in solution, reaches a kind of technology for removing partial moisture.With traditional heat
Wind dehydration is compared, and due to the change of the no phase of transfer of moisture, and permeating and dewatering temperature is relatively low, thus permeating and dewatering has energy consumption
Low, nutrient component damages are few, the good characteristic of the original color of product kept, increasingly by the extensive of World of Food industrial quarters
Concern.In production, permeating and dewatering can be as a kind of pretreatment mode of garden stuff processing, with fruit and vegetable dryness, freezing, canning etc.
Combination of Methods uses.Dong Quan exists《Osmotic Dehydration of Blueberries and fluid bed drying process》Herein to the permeating and dewatering and stream of low filling blueberry
Change the key technology that bed is dried to be studied.Result of study shows that blueberry water content and water activity are all with permeating and dewatering
Time lengthening and reduce, also with infiltration temperature raising and reduce.But under 3 treatment of different temperature, handled with high fructose syrup
Blueberry water content and water activity suppression ratio handled with sucrose solution it is fast.Blueberry is in high fructose syrup（70±1°Brix）In
The absolute value of each moisture straight slope increases with the rise of temperature at 45 DEG C, 55 DEG C, 65 DEG C of the treatment temperature of permeating and dewatering
Add, the R of coefficient correlation2It is followed successively by 0.9626,0.9696,0.9576.Blueberry is in sucrose solution（70±1°Brix）Middle infiltration is de-
The absolute value of each moisture straight slope also increases with the rise of temperature at 45 DEG C, 55 DEG C, 65 DEG C of the treatment temperature of water, phase
The R of relation number2It is followed successively by 0.9815,0.941,0.9228.Blueberry is in high fructose syrup（70±1°Brix）The place of middle permeating and dewatering
Reason temperature 45 C, 55 DEG C, the absolute value of each water activity straight slope increases with the rise of temperature at 65 DEG C, coefficient correlation
R2It is followed successively by 0.9700,0.9827,0.9794.Blueberry is in sucrose solution（70±1°Brix）The treatment temperature of middle permeating and dewatering
The absolute value of each water activity straight slope also increases with the rise of temperature at 45 DEG C, 55 DEG C, 65 DEG C, the R of coefficient correlation2According to
Secondary is 0.9565,0.9739,0.9732.Result of study shows that permeating and dewatering temperature influences blueberry dehydration rate and solidity thing obtains
Rate.In high fructose syrup（70±1°Brix）During permeating and dewatering, with the rise of infiltration temperature, the dehydration rate of blueberry increases therewith.
Dehydration rate increase is larger in 3h, but later stage dehydration rate slowly rises, close to limiting value.In high fructose syrup（70±1°Brix）Ooze
Thoroughly during dehydration, with the rise of infiltration temperature, blueberry solidity thing acquisition rate is consequently increased.The solidity thing acquisition rate straight line in 3h
Rise, but later stage solidity thing acquisition rate also slowly rises, close to limiting value.In the case of 65 DEG C, the acquisition rate of solidity thing with
Other two processing reach pole significant difference（P<0.01）, and permeate two processing later stages that temperature is 45 DEG C and 55 DEG C（5~
8h）Solidity thing acquisition rate comparing difference it is not notable.According to effective moisture diffusivity computation model, calculate high fructose syrup and ooze
Blueberry effective moisture diffusivity during dehydration thoroughly, the effective moisture diffusivity at 45 DEG C, 55 DEG C, 65 DEG C is respectively 4.0916 ×
10-10m2/s、5.2097×10-10m2/s、5.2366×10-10m2/ s, the R of coefficient correlation2Be followed successively by 0.9369,0.9203,
0.9742.According to effective moisture diffusivity computation model, blueberry effective moisture diffusivity when calculating sucrose solution permeating and dewatering,
Effective moisture diffusivity at 45 DEG C, 55 DEG C, 65 DEG C.
The content of the invention
The present invention improves the Storage of blueberry, there is provided a kind of vacuum to effectively preserve the nutrition of blueberry, color and luster and flavour
The dry processing method of permeating and dewatering blueberry.
The dry processing method of a kind of vacuum infiltration dehydration blueberry, it is characterised in that it is made up of following step：
1）, the ripe fresh blueberries of 7-9 are subjected to sorting process, it is miscellaneous to choose uniform in size, the complete capped of fruitage of fruit shape, leaf etc.
Matter, elution remove surface attachments, drain surface moisture, are dipped in the malic acid solution that mass fraction is 0.9-1.2%, stand 3-5
Hour, pull out after 50-55 DEG C of hot water blanching 1-1.5 minute, it is standby then at 4-6 DEG C of refrigeration；
2）, step 1 gained blueberry is taken out and risen again under the conditions of 30-35 DEG C, add 5-10 times measure water, use 0.25-
0.50mol/L carbon acid solution regulation pH is 3.0-3.5, accesses 0.5-0.6% pectases, 1-1.5 is digested in 30-35 DEG C of constant temperature
Hour, it is 7.5-8.0 to adjust pH with 0.5-1.0mol/L sodium bicarbonate solution, 1.0-1.5% lipase is accessed, in 30-35 DEG C
Constant temperature digests 1-1.5 hours；
3）, step 2 gained blueberry mixed add 3-5 times to measure mass fraction be 2-2.3% δ-glucolactone mixed solution,
Immersion hardening 3-3.5 hours, add 30-35% sucrose, 35-40% oligoisomaltoses, 10-12% succus liquiritiaes and 0.2-0.23% zinc
Solion is maceration extract, impregnates 3-5 hours in 30-35 DEG C of normal pressure；
4）, step 3 gains are added into 10-15% sucrose, in vacuum 0.08-0.09 MPa, 50-55 DEG C, permeating and dewatering 50-70
Minute, isolate blueberry after breaking vacuum；
5）, by step 4 gained blueberry in 4-6 DEG C be freeze-dried 12-15 hours, packing preserve.
It is an advantage of the invention that：
The processing method that a kind of vacuum infiltration dehydration blueberry of the present invention is done, at a certain temperature, high concentration is put into by material
Solution in, moisture in material is transferred in solution using the semipermeability of cell membrane, reach remove partial moisture purpose.Ooze
Dehydration is compared with traditional hot-air dewatering thoroughly, and due to the change of the no phase of transfer of moisture, and permeating and dewatering temperature is relatively low, thus
Low with energy consumption, nutrient component damages are few, keep the good characteristic of the original color of product.Relative to other conventional drying sides
Method, freeze-drying are one of generally acknowledged most gentle dewaterings, and relatively can highly retain the biology in blueberry
Active material；The blueberry obtained under vacuum, which is done, has higher rehydration ability and preferable color improvement.Infiltration is de-
Water is combined in freeze-drying and is dried, and can be effectively retained blueberry nutrient material, improves blueberry quality, saves drying time.Through
Vacuum sugar infiltration processing, shortens the production cycle, and sugar content that is soft rotten, and reducing pulp occurs when preventing fruit body from heating.4-6 DEG C cold
Hide the anthocyanin content that can preferably retain in blueberry juice.Sucrose has no adverse effects to the stability of Anthocyanin from Blueberry, high concentration
Sucrose has different degrees of effect of color protection to it.Treatment with High Concentration Zinc ion has hyperchromic effect, and can strengthen the steady of anthocyanin
It is qualitative.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
The dry processing method of a kind of vacuum infiltration dehydration blueberry, it is characterised in that it is made up of following step：
1）, 8 ripe fresh blueberries are subjected to sorting processes, choose the impurity such as uniform in size, the complete capped of fruitage of fruit shape, leaf,
Elution removes surface attachments, drains surface moisture, is dipped in the malic acid solution that mass fraction is 0.9%, stands 3 hours, pull out
It is standby then at 4 DEG C of refrigerations after 55 DEG C of hot water blanchings 1 minute；
2）, step 1 gained blueberry is taken out and risen again under the conditions of 30 DEG C, add 6 times amount water, it is molten with 0.25mol/L carbonic acid
Liquid regulation pH is 3.5, accesses 0.6% pectase, is digested 1.25 hours in 32 DEG C of constant temperature, with 0.5mol/L sodium bicarbonate solution
It is 7.5 to adjust pH, accesses 1.0% lipase, is digested 1.5 hours in 32 DEG C of constant temperature；
3）, by step 2 gained blueberry mix add 5 times amount mass fractions be 2-2.3% δ-glucolactone mixed solution, soak
Bubble hardening 3 hours, it is maceration extract to add 30% sucrose, 35% oligoisomaltose, 10% succus liquiritiae and 0.2% zinc ion solution, in
30 DEG C of normal pressures impregnate 3 hours；
4）, step 3 gains are added into 10% sucrose, in vacuum 0.08MPa, 50 DEG C, permeating and dewatering 50 minutes, after breaking vacuum
Isolate blueberry；
5）, by step 4 gained blueberry in 4 DEG C be freeze-dried 12 hours, packing preserve.
Claims (6)
1. the dry processing method of a kind of vacuum infiltration dehydration blueberry, it is characterised in that it is made up of following step：
1）, the ripe fresh blueberries of 7-9 are subjected to sorting process, it is miscellaneous to choose uniform in size, the complete capped of fruitage of fruit shape, leaf etc.
Matter, elution remove surface attachments, drain surface moisture, are dipped in the malic acid solution that mass fraction is 0.9-1.2%, stand 3-5
Hour, pull out after hot water blanching 1-1.5 minutes, it is standby then at 4-6 DEG C of refrigeration；
2）, step 1 gained blueberry is taken out and risen again under the conditions of 30-35 DEG C, add 5-10 times measure water, use 0.25-
0.50mol/L carbon acid solution regulation pH is 3.0-3.5, accesses pectase, digests 1-1.5 hours in 30-35 DEG C of constant temperature, use
0.5-1.0mol/L sodium bicarbonate solution regulation pH is 7.5-8.0, accesses lipase, small in 30-35 DEG C of constant temperature enzymolysis 1-1.5
When；
3）, step 2 gained blueberry mixed add 3-5 times and measure δ-glucolactone mixed solution, immersion hardening 3-3.5 is small
When, 30-35% sucrose, 35-40% oligoisomaltoses, 10-12% succus liquiritiaes and 0.2-0.23% zinc ions solution are added as dipping
Liquid, impregnate 3-5 hours in 30-35 DEG C of normal pressure；
4）, step 3 gains are added into 10-15% sucrose, be dehydrated in vacuum infiltration, isolate blueberry after breaking vacuum；
5）, by step 4 gained blueberry in 4-6 DEG C be freeze-dried 12-15 hours, packing preserve.
A kind of 2. dry processing method of vacuum infiltration dehydration blueberry according to claim 1, it is characterised in that step 1）Drift
It is 50-55 DEG C to scald temperature.
A kind of 3. dry processing method of vacuum infiltration dehydration blueberry according to claim 1, it is characterised in that step 2）Fruit
The inoculum concentration of glue enzyme is 0.5-0.6%.
A kind of 4. dry processing method of vacuum infiltration dehydration blueberry according to claim 1, it is characterised in that step 2）Fat
The inoculum concentration of fat enzyme is 1.0-1.5%.
A kind of 5. dry processing method of vacuum infiltration dehydration blueberry according to claim 1, it is characterised in that step 3）δ-
The mass fraction of glucolactone is 2-2.3%.
A kind of 6. dry processing method of vacuum infiltration dehydration blueberry according to claim 1, it is characterised in that step 4）Very
The process of empty permeating and dewatering is：In 0.08-0.09 MPa vacuums, 50-55 DEG C, permeating and dewatering 50-70 minutes.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323723A (en) * | 2018-02-07 | 2018-07-27 | 湖南省农产品加工研究所 | The preparation method and blueberry dried fruit of blueberry dried fruit |
| CN108719447A (en) * | 2018-04-17 | 2018-11-02 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of production method of freeze-drying bamboo shoot |
| CN110771826A (en) * | 2019-10-28 | 2020-02-11 | 宁夏宝丰生态牧场有限公司 | Method for reducing oil fruit rate of dried Chinese wolfberry fruits |
| CN112741242A (en) * | 2020-12-30 | 2021-05-04 | 齐鲁工业大学 | Probiotic beverage containing hypertonic blueberry dehydrated syrup and preparation method thereof |
| CN115736079A (en) * | 2022-11-24 | 2023-03-07 | 农业农村部规划设计研究院 | Processing method and application of berries |
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| CN101356944A (en) * | 2007-07-31 | 2009-02-04 | 张仲仪 | Blueberry preserved fruits and preparation technique thereof |
| CN101653167A (en) * | 2009-09-08 | 2010-02-24 | 浙江省农业科学院 | Method for permeating and dewatering strawberries and drying strawberries by microwaves in vacuum |
| CN102742711A (en) * | 2012-07-03 | 2012-10-24 | 西北大学 | Method for preparing preserved kiwi fruit by vacuum freeze drying |
| CN104642949A (en) * | 2014-12-23 | 2015-05-27 | 杭州市农业科学研究院 | Method for processing dried blueberry fruit having high anthocyanin content |
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2017
- 2017-07-28 CN CN201710630263.4A patent/CN107348415A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101356944A (en) * | 2007-07-31 | 2009-02-04 | 张仲仪 | Blueberry preserved fruits and preparation technique thereof |
| CN101653167A (en) * | 2009-09-08 | 2010-02-24 | 浙江省农业科学院 | Method for permeating and dewatering strawberries and drying strawberries by microwaves in vacuum |
| CN102742711A (en) * | 2012-07-03 | 2012-10-24 | 西北大学 | Method for preparing preserved kiwi fruit by vacuum freeze drying |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323723A (en) * | 2018-02-07 | 2018-07-27 | 湖南省农产品加工研究所 | The preparation method and blueberry dried fruit of blueberry dried fruit |
| CN108323723B (en) * | 2018-02-07 | 2021-12-31 | 湖南省农产品加工研究所 | Preparation method of dried blueberry fruits and dried blueberry fruits |
| CN108719447A (en) * | 2018-04-17 | 2018-11-02 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of production method of freeze-drying bamboo shoot |
| CN110771826A (en) * | 2019-10-28 | 2020-02-11 | 宁夏宝丰生态牧场有限公司 | Method for reducing oil fruit rate of dried Chinese wolfberry fruits |
| CN112741242A (en) * | 2020-12-30 | 2021-05-04 | 齐鲁工业大学 | Probiotic beverage containing hypertonic blueberry dehydrated syrup and preparation method thereof |
| CN112741242B (en) * | 2020-12-30 | 2022-10-11 | 齐鲁工业大学 | Probiotic beverage containing hypertonic blueberry dehydrated syrup and preparation method thereof |
| CN115736079A (en) * | 2022-11-24 | 2023-03-07 | 农业农村部规划设计研究院 | Processing method and application of berries |
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