CN102715620A - Method for producing fast-food fruit and vegetable frozen-dried powder - Google Patents

Abstract

The invention provides a method for producing fast-food fruit and vegetable frozen-dried powder and relates to the technical field of deep processing of fruits and vegetables. Potatoes, carrots and apples are first subjected to preprocessing, are weighed according to a formula to be mixed and pulped and then are fed into a freezing-drying machine, wherein the temperature is rapidly reduced to be -40 DEG C and below -40 DEG C to ensure fruit and vegetable pulp to be frozen, heat preservation is performed for 6 hours, a vacuum pump is started, the vacuum pressure is kept to be in a range of 1-20 pa, the temperature is slowly increased to be -25 DEG C at the temperature-rising speed of 1 DEG C per hour, the heat preservation is performed for 12 hours, then the temperature is slowly increased to be -5 DEG C at the temperature-rising speed of 2 DEG C per hour, the heat preservation is performed for 8 hours, and a first drying stage is finished. On the premise that enzymatic activity is ensured, the temperature is slowly increased to be 25 DEG C at the temperature-rising speed of 2 DEG C per hour, the heat preservation is performed for 8 hours, and raw materials are taken out of a box and is sieved, finished and packed. The method is simple in preparation process, the fast-food fruit and vegetable frozen-dried powder produced by the raw materials including the potatoes, the carrots and the apples does not contain any food additives, is rich in nutrition, natural, healthy, easy to preserve, convenient to eat and high in nutritional value, can be restored into fruit pulp or fruit juice after dissolved in water, and is suitable for various populations to eat.

Description

Fast food fruits and vegetables freeze drying powder producing method

Technical field:

The present invention relates to fruits and vegetables deep process technology field, relate in particular to a kind of fast food fruits and vegetables freeze drying powder producing method.

Background technology:

China is populous, and the soil is vast, is the big producing country of vegetable and fruit; Vegetable and fruit is an indispensable nutriment during people live; But still lack effective crisper deep process technology at present, cause annual a large amount of vegetables, fruit to rot, can not get effective utilization vegetables, fruit; Influenced the enthusiasm of peasant planting, also caused very big loss to national economy.And along with the development of society, people more and more pay attention to nutrition, and natural fruit-vegetable food is had a preference for by people.Thus, the vegetable and fruit resource of better utilization China how is processed into the healthy food of the nutrition idea that meets people, is our problem demanding prompt solution.Existing garden stuff processing, an aspect is that drying and dehydrating is processed dry product with after the fresh fruits and vegetables section, like products such as Beijing preserved fruits, but this processing needs heating, and heat drying can greatly destroy nutritional labeling wherein; Another aspect is to process fruit juice; Mainly contain technologies such as making beating, dilution, centrifugal, filtration, film separation, compositions such as wherein a large amount of water-insoluble dietary fibers, part vegetable protein are used as process residues, have caused the loss of a large amount of nutritional labelings; Another aspect; The garden stuff processing food of selling on the market contains a large amount of food additives, and these additives contain many to the disadvantageous chemical composition of human body, not only can destroy food original nutrition composition; Greatly reduce the nutritive value of fruits and vegetables, the most important thing is to influence eater's health.For example, the processing method of a kind of fermented type nutrient fruit and vegetable powder that the patent No. 201110049846.0 proposes, though mode is novel, complicated technical process and the high temperature in the process are the reservations that is unfavorable for the fruit vegetable nutrient composition.Patent No. 201010608886.X has proposed a kind of preparation method of fruits and vegetables chewable tablets, and idea is novel, but the enzyme that need go out in the technical process handle, and film-making needs various additives, these all are difficult to meet present people's nutrient health idea.

Along with The development in society and economy, people's living standard improves constantly, and incident but is the increase of pressure, the fast pace of life, and what caused that people have a dinner is irregular, unreasonable.And growth in the living standard, the pursuit desire for good food that people are unilateral, and ignored the equilibrium of nutrition, cause sub-health population to increase.

β-the carrotene that contains in the carrot is a kind of anti-oxidant; Has detoxication; Be to safeguard the indispensable nutrient of health; Anticancer, angiocardiopathy preventing, cataract and anti-oxidant on significant function is arranged, and and then prevent the aging and old and feeble multiple degenerative disorders that causes.

Nutritional labeling in the apple has apple polyphenol, triterpene and phytosterol, protein, sugar, vitamin and trace element etc., and wherein, malic acid, apple polyphenol, triterpene are the main functional components of apple.Anti-ageing, antioxidation that apple polyphenol has is prevented and treated angiocardiopathy, radiation resistance, and anti-allergic effects, the anti-caries effect promotes lead discharging, gets rid of detoxifying function; Triterpenes has antitumaous effect; Malic acid also has except that antiobesity action is arranged: strengthen digestive function, reduce the level of bad cholesterol, strengthen cardiac function; (keeping normal blood pressure) brings high blood pressure down; Keep normal blood sugar level, prevent the generation of cancer cell, make skin brightening; Keep the smooth of skin to moisten, remove heavy metal of body.

Contain a large amount of carbohydrate in the stem tuber of potato, content is about 16.5%, and wherein major part is a starch, accounts for 9%～30%, and contains a spot of non-starch flight of steps leading to a palace hall polysaccharide, sucrose, reduced sugar etc., is a human important source that obtains carbohydrate.Potato can be widely used in food, medicine and other fields, have prevention of gastrointestinal, anti-ageing, anti-oxidant, reduce cholesterol, prevent artery sclerosis, effect such as benefiting qi and nourishing blood, brain tonic and intelligence development.

It is high that potato, carrot, apple three close the food nutritive value, but edible immediately after potato, carrot, apple need be pulled an oar, and can not preserve, and makes to be difficult for, and inconvenient eating etc. are its inevitable shortcomings.

Thus, there is a kind of preparation technology simple, can greatly keeps the nutritional labeling in above-mentioned three kinds of fruit and vegetables; And do not contain any additives; The production and processing method of instant is very important, and it increases the overall economic efficiency of fruits and vegetables industry to improving compatriots' fitness; Reduce the wasting of resources, protection environment, for the sustainable development of China's fruits and vegetables industry significant.

Summary of the invention:

Technical problem to be solved by this invention is to overcome the defective of prior art, provides a kind of preparation technology simple, can greatly keep the nutritional labeling in the fruits and vegetables, and does not contain any additives, the fast food fruits and vegetables freeze drying powder producing method of instant.

Technical problem to be solved by this invention adopts following technical scheme to realize.

A kind of fast food fruits and vegetables freeze drying powder producing method is characterized in that the concrete steps of this method are:

(1) potato, carrot, apple are carried out preliminary treatment earlier, through screening, cleaning, sterilization, removal residues of pesticides, peeling, stoning;

(2) mix making beating, pretreated potato, carrot, apple are pressed formula rate mix making beating, make juice;

(3) freeze drying is sent the juice that makes into freeze drier, is cooled to rapidly below-40 ℃, guarantees that fruit, vegetable juice freezes; Be incubated 6 hours, the open vacuum pump keeps vacuum pressure at 1 ~ 20pa, with 1 ~ 5 ℃ heating rate per hour; Slowly be warmed up to-25 ℃, be incubated 12 hours, with 1 ~ 5 ℃ heating rate per hour, slowly be warmed up to-5 ℃ again; Be incubated 8 hours, first drying stage finishes, under the prerequisite that guarantees enzymatic activity, with 1 ~ 5 ℃ heating rate per hour; Slowly be warmed up to 25 ℃, be incubated 8 hours, outlet makes freeze-dried powder;

(4) handle packing, the freeze-dried powder that makes is sieved handle the back packing.

Said formula rate is: by percentage to the quality,

Apple 20～70%;

Potato 10～50%;

Carrot 10～50%.

The control of fast food fruits and vegetables freeze dried powder quality index:

Index name	The control parameter
		Proterties	Fine powder (100% crosses 80 mesh sieves)
Color	Redness or Chinese red
		Smell	Special odor
Taste	Peculiar taste
		Loss on drying	≤3.0
Total number of bacteria	≤1000cfu/cg
		Mould and saccharomycete	≤1000cfu/cg
Escherichia coli	Must not detect
		Salmonella	Must not detect
β-carrotene (by 100g)	≥0.2%
		Vitamin C (by 100g)	≥0.8%
Apple polyphenol (by 100g)	≥0.1%
		Malic acid (by 100g)	≥0.2%

Preparation technology of the present invention is simple, is that the fast food fruits and vegetables freeze dried powder of raw material production does not add any food additives with potato, carrot, apple, and is nutritious, natural health, easy storing; This fast food fruits and vegetables freeze dried powder water can be reduced into pulp or fruit juice form after redissolving, and instant is of high nutritive value; It is edible that this fast food fruits and vegetables freeze dried powder is fit to various crowds, and it is edible regard breakfast, lunch, dinner, and anyly eat when an opportunity arises.

The specific embodiment:

For technological means, creation characteristic that the present invention is realized, reach purpose and effect and be easy to understand and understand, below in conjunction with specific embodiment, further set forth the present invention.

Embodiment one

Potato, carrot, apple are carried out preliminary treatment earlier through screening, cleaning, sterilization, removal residues of pesticides, peeling, stoning; After taking by weighing by formula ratio, mix making beating, send into freeze drier, be cooled to-40 ℃ and following rapidly; Guarantee that fruit, vegetable juice freezes, be incubated 6 hours, the open vacuum pump keeps vacuum pressure at 1 ~ 20pa; With 1 ℃ heating rate per hour, slowly be warmed up to-25 ℃, be incubated 12 hours, again with 2 ℃ heating rate per hour; Slowly be warmed up to-5 ℃, be incubated 8 hours, first drying stage finishes, under the prerequisite that guarantees enzymatic activity; With 3 ℃ heating rate per hour, slowly be warmed up to 25 ℃, be incubated 8 hours, finishing and packing sieves behind the outlet.

Embodiment two

Potato, carrot, apple are carried out preliminary treatment earlier through screening, cleaning, sterilization, removal residues of pesticides, peeling, stoning; After taking by weighing by formula ratio, mix making beating, send into freeze drier, be cooled to-40 ℃ and following rapidly; Guarantee that fruit, vegetable juice freezes, be incubated 6 hours, the open vacuum pump keeps vacuum pressure at 1 ~ 20pa; With 2 ℃ heating rate per hour, slowly be warmed up to-25 ℃, be incubated 12 hours, again with 2 ℃ heating rate per hour; Slowly be warmed up to-5 ℃, be incubated 8 hours, first drying stage finishes, under the prerequisite that guarantees enzymatic activity; With 2 ℃ heating rate per hour, slowly be warmed up to 25 ℃, be incubated 8 hours, finishing and packing sieves behind the outlet.

Main nutrient composition is measured:

1, β-carrotene

Chromatographic condition: chromatographic column is C18 (3.9mm i.d. * 150mm); Flowing phase is methyl alcohol: acetonitrile (80:20), flow velocity are 1.0ml/min; Detector is uv-450nm; Sample size is 20 μ l; Column temperature is 25 ℃.

Sample treatment: precision takes by weighing sample 10mg-100mg to iodine flask, adds 0.1g 2, the 6-di-tert-butyl-4-methy phenol; (1:1 V/V) extracts repeatedly, uses anhydrous sodium sulfate dehydration with benzinum, acetone mixed liquor; Be settled to 50ml with mixed liquor, go said extracted liquid evaporated under reduced pressure (40 ℃), use the 2ml acetone solution; Behind 0.45 μ m membrane filtration, get into chromatographic column, the whole operation process is all carried out under the lucifuge condition.

2, vitamin C

Ascorbic acid (Vc) standard stock solution: accurately take by weighing the pure Vc of 20mg and be dissolved in 1% the oxalic acid solution, and constant volume is to 100 mL.Every milliliter of Vc of this solution is 0.2mg.

2,6 one dichloroindophenol standard liquids: take by weighing 50ra92,6 one dichloroindophenols in hot water that 200mL contains the 52mg sodium acid carbonate with in, be diluted to 250mL after the cooling, filter then, place brown bottle, put into refrigerator and preserve.Demarcate its concentration with the vitamin C titer during use.

Sample preparation and assay method: get an amount of sample, add equivalent 2% oxalic acid solution, process homogenate.Then appearance liquid is filtered, separate, get supernatant and move into constant volume in the 250mL volumetric flask with centrifuge.Pipette the above-mentioned appearance of 25mL liquid and add an amount of white bole, filter the back with 2,6 one dichloroindophenol sodium salt solution titration, colour-fast to the solution pinkiness 30S is titration end-point.The consumption of record 2,6 one dichloroindophenol sodium salt solutions calculates Vitamin C content in the sample (mg/100g) according to the result.

3, apple polyphenol

The acidic phenol chromatographic condition is:

Mobile phase A: methyl alcohol 70%, Mobile phase B: 2mmo1/L phosphate aqueous solution 30%, flow velocity are 0.8mL/min, and the detection wavelength is 320nm, and column temperature is 20 ℃.

The neutral phenol chromatographic condition is: sample size is 20 μ L, and the detection wavelength is 280nm, and column temperature is 40 ℃

Standard solution preparation: accurately take by weighing standard items (ten) one catechins, (one) one epicatechin, rutin, phloridzin, phloretin, plain, each the about lmg of procyanidin B 2 of slack skin, be settled to 10mL respectively, obtain the standard liquid of each standard items with methyl alcohol.Pipette 5.00mL respectively, each single standard items mixing is settled to 50mL, obtains neutral phenol hybrid standard stock solution.Obtain acidic phenol (chlorogenic acid and p-coumaric acid) hybrid standard stock solution with same compound method.The standard that is diluted to the variable concentrations gradient during use is used liquid.Standard liquid is put in 4 ℃ of refrigerator and cooled and hides preservation when not using.

The preparation of sample and mensuration: in 10g dry powder, add people 50mL distilled water, the NaOH accent pH to 7.0 with 1mol/L is transferred in the separatory funnel, adds the ethyl acetate of people 50mL, shakes 5min, separates ester output phase and water.Filter ester and obtain the fruits and vegetables slag mutually, more once with the said method extraction.Merge ester phase and water respectively.Ester phase vacuum is concentrated into dried, and residue is dissolved in the 10mL methyl alcohol, and this is a neutral phenol.Water is transferred pH to 2.0 with the HC1 of 6mo1/L, uses the ethyl acetate extraction 2 times of 50mL more respectively, merges the ester phase.Ester phase vacuum is concentrated into dried, and residue is dissolved in the 10mL methyl alcohol, and this is an acidic phenol.Through the laggard chromatographic column of 0.45 μ m micro porous filtration membrane filtration, qualitative according to retention time, external standard method is quantitative.

4, malic acid

Chromatographic condition: C18 post (4.6 * 250mm, 5 μ m), flowing phase is 0.8% ammonium dihydrogen phosphate, and flow velocity is 0.6ml/min, and the detection wavelength is 214nm, and column temperature is 25 ℃, sample size 10 μ l.

The preparation of malic acid reference substance solution: precision takes by weighing the malic acid reference substance 0.2651g that is dried to constant weight through phosphorus pentoxide, puts in the 25ml measuring bottle, adds the flowing phase constant volume; Shake up, promptly get the reference substance solution I that concentration is 10.60mg/ml, therefrom accurate absorption 1ml puts in the 10ml measuring bottle; Add the flowing phase constant volume; Shake up,, promptly get the reference substance solution I that concentration is 1.060mg/ml through 0.45 μ m filtering with microporous membrane.

Need testing solution preparation and assay method: precision takes by weighing sample 1.0g, puts in the 50ml tool plug conical flask, accurate add methyl alcohol 25ml after, claim decide weight, ultrasonic Extraction 1h is put coldly, claims to decide weight again, supplies with methyl alcohol to subtract weight loss, shakes up filtration.Precision is measured subsequent filtrate 10ml, volatilize methyl alcohol after, be settled in the 10ml measuring bottle with flowing phase, shake up, 0.45 μ m miillpore filter filters, and promptly gets the malic acid need testing solution; Get 10 μ l injecting chromatographs, the record chromatogram calculates malic acid content, external standard method.

The nutritional labeling contrast table:

Contrast discovery through embodiment, use the fruits and vegetables powder of freeze drying process preparation, nutrient loss is little, and the fruits and vegetables powder is nutritious, contrasts fresh fruits and vegetables and changes minimum.

More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; The present invention is not restricted to the described embodiments; That describes in the foregoing description and the specification just explains principle of the present invention; Under the prerequisite that does not break away from spirit and scope of the invention, the present invention also has various changes and modifications, and these variations and improvement all fall in the scope of the invention that requires protection.The present invention requires protection domain to be defined by appending claims and equivalent thereof.

Claims (2)

1. fast food fruits and vegetables freeze drying powder producing method is characterized in that the concrete steps of this method are:

(1) potato, carrot, apple are carried out preliminary treatment earlier, through screening, cleaning, sterilization, removal residues of pesticides, peeling, stoning;

(2) mix making beating, pretreated potato, carrot, apple are pressed formula rate mix making beating, make juice;

(3) freeze drying is sent the juice that makes into freeze drier, is cooled to rapidly below-40 ℃, guarantees that fruit, vegetable juice freezes; Be incubated 6 hours, the open vacuum pump keeps vacuum pressure at 1 ~ 20pa, with 1 ~ 5 ℃ heating rate per hour; Slowly be warmed up to-25 ℃, be incubated 12 hours, with 1 ~ 5 ℃ heating rate per hour, slowly be warmed up to-5 ℃ again; Be incubated 8 hours, first drying stage finishes, under the prerequisite that guarantees enzymatic activity, with 1 ~ 5 ℃ heating rate per hour; Slowly be warmed up to 25 ℃, be incubated 8 hours, outlet makes freeze-dried powder;

(4) handle packing, the freeze-dried powder that makes is sieved handle the back packing.

2. fast food fruits and vegetables freeze drying powder producing method according to claim 1 is characterized in that said formula rate is: by percentage to the quality,

Apple 20～70%;

Potato 10～50%;

Carrot 10～50%.