CN106616577A - Method for making dried lichee - Google Patents
Method for making dried lichee Download PDFInfo
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- CN106616577A CN106616577A CN201610756690.2A CN201610756690A CN106616577A CN 106616577 A CN106616577 A CN 106616577A CN 201610756690 A CN201610756690 A CN 201610756690A CN 106616577 A CN106616577 A CN 106616577A
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- temperature
- lichee
- prefreezing
- dried
- litchi
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodesiccation or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Drying Of Solid Materials (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses a method for making dried lichee. The method comprises the following steps: I, pretreating, namely, removing shells of lichee, spraying surfaces of lichee pulp with cold water, rapidly placing the lichee pulp in an environment with circulated cold air at -50 DEG C, keeping for 1 minute, and implementing a step II immediately; II, performing primary pre-freezing, namely, performing primary pre-freezing at -35 DEG C to -33 DEG C; III, performing step type vacuum sublimation drying, namely, setting the vacuum pressure intensity to be 70Pa and the heating temperature to be 80 DEG C, performing vacuum sublimation drying for 2 hours under the conditions, reducing the vacuum pressure intensity to be 30Pa and increasing the heating temperature to be 100 DEG C, performing vacuum sublimation drying for 1 hour under the conditions, and recovering to the room temperature and the normal pressure; IV, performing secondary pre-freezing, namely, performing secondary pre-freezing at -20 DEG C to -18 DEG C; V, performing analysis drying, namely, performing analysis drying at 40-50 DEG C. The dried lichee made by using the method is good in taste, and nutrient substances can be sufficiently maintained.
Description
Technical field
The present invention relates to a kind of preparation method of dried litchi.
Background technology
Vacuum freeze drying (referred to as lyophilized) technology is to be presently considered to FA foods processing technique.Food is freezed
It is exactly first to freeze the moisture in food material, is subsequently heated under low temperature and vacuum condition, makes the ice in material distil
With resolve to water vapour, in this way by the moisture removal in food, so as to obtain drying and dehydrating product.
Fruit why many people like eating, and is because that they are not only delicious, it is often more important that it is rich in needed by human body
Various nutrients, but fruit is easy to rot so that nutrient loss at normal temperatures.The fruit of vacuum freeze drying
Color, smell and taste are essentially identical with fresh goods, can to greatest extent retain the nutrient content of fruit, and rehydration is good, it is easy to long-term to preserve, weight
Amount is light and is readily transported.But make the method for dried litchi at present still to require study, especially in the battalion for more fully preserving lichee
Foster material and the moisture fully removed in lichee also need to further research.
The content of the invention
The present invention designed and developed a kind of mouthfeel more preferably, be sufficiently reserved nutrient content dried litchi preparation method.
The present invention provide technical scheme be：
A kind of preparation method of dried litchi, comprises the following steps：
Step one, pretreatment：After lichee is peeled off, lichee meat surface is sprayed with cold water, litchi meat is immediately placed in into -50
DEG C circulation cold air in the environment of, keep 1min, step 2 is immediately performed afterwards；
Step 2, first time prefreezing：First pre-freeze junction temperature is -35～-33 DEG C, starts gradually to be cooled to the from room temperature
One pre-freeze junction temperature, cooling rate is 1～3 DEG C/min, after being cooled to the first pre-freeze junction temperature, is tieed up at a temperature of the first prefreezing
Hold 1～2h；
Step 3, staged vacuum sublimation are dried：First vacuum pressure is set to into 70Pa, heating-up temperature is 80 DEG C, at this
Under the conditions of continue 2h, again vacuum pressure is down to into 30Pa afterwards, heating-up temperature is 100 DEG C, under this condition lasting 1h, extensive afterwards
Again to room temperature and normal pressure；Again vacuum pressure is set as into 30Pa afterwards, heating-up temperature is 60 DEG C, continues 30min, then is recovered to room
Gentle normal pressure；Again vacuum pressure is set as into 30Pa, heating-up temperature is 60 DEG C, continues 10min, then is recovered to room temperature and normal pressure；
Step 4, second prefreezing：Second pre-freeze junction temperature is -20～-18 DEG C, starts gradually to be cooled to the from room temperature
Two pre-freeze junction temperatures, cooling rate is 1～3 DEG C/min, after being cooled to the second pre-freeze junction temperature, is tieed up at a temperature of the second prefreezing
Hold 0.3～0.5h；
Step 5, parsing-desiccation：Parsing-desiccation temperature is 40～50 DEG C, and the parsing-desiccation time is 1～2h.
Preferably, in the preparation method of described dried litchi, in the step 2, the first pre-freeze junction temperature for-
35 DEG C, cooling rate is 1 DEG C/min, and at a temperature of the first prefreezing 1h is maintained.
Preferably, in the preparation method of described dried litchi, in the step 3, vacuum pressure is 50Pa, heating temperature
Spend for 30 DEG C, the vacuum sublimation is dried the duration for 2h.
Preferably, in the preparation method of described dried litchi, in the step 4, the second pre-freeze junction temperature for-
20 DEG C, cooling rate is 1 DEG C/min, and at a temperature of the second prefreezing 0.3h is maintained.
Preferably, in the preparation method of described dried litchi, in the step 5, parsing-desiccation temperature is 40 DEG C, solution
Analysis drying time is 1h.
Dried litchi prepared by the preparation method of dried litchi of the present invention is in good taste, and moisture is few, and the holding time is long, battalion
Foster material is sufficiently reserved.
Specific embodiment
Below the present invention is described in further detail, with make those skilled in the art with reference to specification word being capable of evidence
To implement.
The present invention provides a kind of preparation method of dried litchi, comprises the following steps：
Step one, pretreatment：After lichee is peeled off, lichee meat surface is sprayed with cold water, litchi meat is immediately placed in into -50
DEG C circulation cold air in the environment of, keep 1min, step 2 is immediately performed afterwards.After lichee is peeled off, litchi meat is extremely easy
Rotten jaundice, this can have a strong impact on the mouthfeel and outward appearance of dried litchi.Therefore, the present invention first sprays the table in litchi meat with cold water
Face, is afterwards placed in litchi meat under extremely low temperature, and in the presence of circulation cold air, the cold water of the outer surface of litchi meat will freeze rapidly
Knot, so as to protect litchi meat not with air contact, it is to avoid there is rotten discoloration in litchi meat.
Step 2, first time prefreezing：First pre-freeze junction temperature is -35～-33 DEG C, starts gradually to be cooled to the from room temperature
One pre-freeze junction temperature, cooling rate is 1～3 DEG C/min, after being cooled to the first pre-freeze junction temperature, is tieed up at a temperature of the first prefreezing
Hold 1～2h.The purpose of first time prefreezing is by the moisture-curing of dried litchi, it is to avoid occurred in follow-up vacuum sublimation is dried
The bad phenomenons such as concentration, foaming, contraction, and reduce the loss of nutriment in lichee.
Step 3, staged vacuum sublimation are dried：First vacuum pressure is set to into 70Pa, heating-up temperature is 80 DEG C, at this
Under the conditions of continue 2h, again vacuum pressure is down to into 30Pa afterwards, heating-up temperature is 100 DEG C, under this condition lasting 1h, extensive afterwards
Again to room temperature and normal pressure；Again vacuum pressure is set as into 30Pa afterwards, heating-up temperature is 60 DEG C, continues 30min, then is recovered to room
Gentle normal pressure；Again vacuum pressure is set as into 30Pa, heating-up temperature is 60 DEG C, continues 10min, then is recovered to room temperature and normal pressure.
The ice crystal inside lichee after freezing is sublimed in this process vapor and escapes from the surface of lichee.Sublimation process is from food
Product surface starts gradually inwardly to elapse, and finally sloughs the most of water inside lichee.Lichee block product is larger, and thickness is thicker,
In order to accelerate water vapour diffusion process from inside to outside, shorten the time for processing, the invention provides staged vacuum sublimation is dry
Dry mode.That is, first by vacuum pressure under 70Pa, heating-up temperature persistently carries out 2h at 80 DEG C, removes most of water vapor,
Pressure is further reduced afterwards, high-temperature is risen, and promotes water vapour further to remove.It is anti-between heating in vacuum and normal temperature and pressure
Multiple switching, contributes to promoting the water of fruit internal to slough.
Step 4, second prefreezing：Second pre-freeze junction temperature is -20～-18 DEG C, starts gradually to be cooled to the from room temperature
Two pre-freeze junction temperatures, cooling rate is 1～3 DEG C/min, after being cooled to the second pre-freeze junction temperature, is tieed up at a temperature of the second prefreezing
Hold 0.3～0.5h.After vacuum sublimation is dried, still there is small part water not slough from lichee, but a part is in remaining water
With reference to water, combined with lichee more firmly, another part water is converted into aqueous water in vacuum sublimation dry run, in from litchi
During branch inside diffuses to the surface, now, then second prefreezing is carried out, the water inside lichee is again converted to into ice crystal
Form, on the one hand promotes water to deviate from parsing-desiccation, is on the other hand also beneficial to preserve the nutriment of lichee.
Step 5, parsing-desiccation：Parsing-desiccation temperature is 40～50 DEG C, and the parsing-desiccation time is 1～2h.Through the step
Suddenly, the moisture inside lichee can be reduced to 2%.
Preferably, in the preparation method of described dried litchi, in the step 2, the first pre-freeze junction temperature for-
35 DEG C, cooling rate is 1 DEG C/min, and at a temperature of the first prefreezing 1h is maintained.
Preferably, in the preparation method of described dried litchi, in the step 3, vacuum pressure is 50Pa, heating temperature
Spend for 30 DEG C, the vacuum sublimation is dried the duration for 5h.
Preferably, in the preparation method of described dried litchi, in the step 4, the second pre-freeze junction temperature for-
20 DEG C, cooling rate is 1 DEG C/min, and at a temperature of the second prefreezing 0.3h is maintained.
Preferably, in the preparation method of described dried litchi, in the step 5, parsing-desiccation temperature is 40 DEG C, solution
Analysis drying time is 1h.
Embodiment one
Step one, lichee is peeled off after, spray lichee meat surface with cold water, litchi meat is immediately placed in into -50 DEG C and is followed
In the environment of ring cold wind, 1min is kept, step 2 is immediately performed afterwards；
Step 2, first time prefreezing：First pre-freeze junction temperature is -35 DEG C, starts gradually to be cooled to first from room temperature pre-
Solidification point, cooling rate is 1 DEG C/min, after being cooled to the first pre-freeze junction temperature, at a temperature of the first prefreezing 1h is maintained；
Step 3, staged vacuum sublimation are dried：First vacuum pressure is set to into 70Pa, heating-up temperature is 80 DEG C, at this
Under the conditions of continue 2h, again vacuum pressure is down to into 30Pa afterwards, heating-up temperature is 100 DEG C, under this condition lasting 1h, extensive afterwards
Again to room temperature and normal pressure；
Step 4, second prefreezing：Second pre-freeze junction temperature is -20 DEG C, starts gradually to be cooled to second from room temperature pre-
Solidification point, cooling rate is 1 DEG C/min, after being cooled to the second pre-freeze junction temperature, at a temperature of the second prefreezing 0.3h is maintained；
Step 5, parsing-desiccation：Parsing-desiccation temperature is 40 DEG C, and the parsing-desiccation time is 1h.
Dried litchi obtained by the embodiment is in good taste, and moisture is few, and the holding time is long, and nutriment is sufficiently reserved.
Embodiment two
Step one, lichee is peeled off after, spray lichee meat surface with cold water, litchi meat is immediately placed in into -50 DEG C and is followed
In the environment of ring cold wind, 1min is kept, step 2 is immediately performed afterwards；
Step 2, first time prefreezing：First pre-freeze junction temperature is -33 DEG C, starts gradually to be cooled to first from room temperature pre-
Solidification point, cooling rate is 3 DEG C/min, after being cooled to the first pre-freeze junction temperature, at a temperature of the first prefreezing 2h is maintained；
Step 3, staged vacuum sublimation are dried：First vacuum pressure is set to into 70Pa, heating-up temperature is 80 DEG C, at this
Under the conditions of continue 2h, again vacuum pressure is down to into 30Pa afterwards, heating-up temperature is 100 DEG C, under this condition lasting 1h, extensive afterwards
Again to room temperature and normal pressure；
Step 4, second prefreezing：Second pre-freeze junction temperature is -18 DEG C, starts gradually to be cooled to second from room temperature pre-
Solidification point, cooling rate is 3 DEG C/min, after being cooled to the second pre-freeze junction temperature, at a temperature of the second prefreezing 0.5h is maintained；
Step 5, parsing-desiccation：Parsing-desiccation temperature is 50 DEG C, and the parsing-desiccation time is 2h.
Dried litchi obtained by the embodiment is in good taste, and moisture is few, and the holding time is long, and nutriment is sufficiently reserved.
Although embodiment of the present invention is disclosed as above, it is not restricted to listed in specification and embodiment
With, it can be applied to completely various suitable the field of the invention, for those skilled in the art, can be easily
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details.
Claims (5)
1. a kind of preparation method of dried litchi, it is characterised in that comprise the following steps：
Step one, pretreatment：After lichee is peeled off, lichee meat surface is sprayed with cold water, litchi meat is immediately placed in into -50 DEG C
In the environment of circulation cold air, 1min is kept, step 2 is immediately performed afterwards；
Step 2, first time prefreezing：First pre-freeze junction temperature is -35～-33 DEG C, starts gradually to be cooled to first from room temperature pre-
Solidification point, cooling rate is 1～3 DEG C/min, after being cooled to the first pre-freeze junction temperature, at a temperature of the first prefreezing 1 is maintained
～2h；
Step 3, staged vacuum sublimation are dried：First vacuum pressure is set to into 70Pa, heating-up temperature is 80 DEG C, in the condition
Continue 2h down, again vacuum pressure be down to into 30Pa afterwards, heating-up temperature is 100 DEG C, under this condition lasting 1h, recover afterwards to
Room temperature and normal pressure；Again vacuum pressure is set as into 30Pa afterwards, heating-up temperature is 60 DEG C, continues 30min, then recover to room temperature and
Normal pressure；Again vacuum pressure is set as into 30Pa, heating-up temperature is 60 DEG C, continues 10min, then is recovered to room temperature and normal pressure；
Step 4, second prefreezing：Second pre-freeze junction temperature is -20～-18 DEG C, starts gradually to be cooled to second from room temperature pre-
Solidification point, cooling rate is 1～3 DEG C/min, after being cooled to the second pre-freeze junction temperature, is maintained at a temperature of the second prefreezing
0.3～0.5h；
Step 5, parsing-desiccation：Parsing-desiccation temperature is 40～50 DEG C, and the parsing-desiccation time is 1～2h.
2. the preparation method of dried litchi as claimed in claim 1, it is characterised in that in the step 2, first pre-freeze
Junction temperature is -35 DEG C, and cooling rate is 1 DEG C/min, and at a temperature of the first prefreezing 1h is maintained.
3. the preparation method of dried litchi as claimed in claim 1, it is characterised in that in the step 3, vacuum pressure is
50Pa, heating-up temperature is 30 DEG C, and the vacuum sublimation is dried the duration for 2h.
4. the preparation method of dried litchi as claimed in claim 1, it is characterised in that in the step 4, second pre-freeze
Junction temperature is -20 DEG C, and cooling rate is 1 DEG C/min, and at a temperature of the second prefreezing 0.3h is maintained.
5. the preparation method of dried litchi as claimed in claim 1, it is characterised in that in the step 5, parsing-desiccation temperature
For 40 DEG C, the parsing-desiccation time is 1h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610756690.2A CN106616577A (en) | 2016-08-29 | 2016-08-29 | Method for making dried lichee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610756690.2A CN106616577A (en) | 2016-08-29 | 2016-08-29 | Method for making dried lichee |
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| Publication Number | Publication Date |
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| CN106616577A true CN106616577A (en) | 2017-05-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610756690.2A Withdrawn CN106616577A (en) | 2016-08-29 | 2016-08-29 | Method for making dried lichee |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113974101A (en) * | 2021-10-29 | 2022-01-28 | 广东省现代农业装备研究所 | Litchi pretreatment processing method and litchi meat freeze-drying method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101300999A (en) * | 2008-07-01 | 2008-11-12 | 茂名学院 | Method for processing dried lichee with elementary color |
| CN102302127A (en) * | 2011-07-22 | 2012-01-04 | 中国热带农业科学院农产品加工研究所 | Preparation method of health-care dried lychee |
| CN104000139A (en) * | 2014-06-04 | 2014-08-27 | 李富玉 | Berry-almond stasis-eliminating cake and production process thereof |
-
2016
- 2016-08-29 CN CN201610756690.2A patent/CN106616577A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101300999A (en) * | 2008-07-01 | 2008-11-12 | 茂名学院 | Method for processing dried lichee with elementary color |
| CN102302127A (en) * | 2011-07-22 | 2012-01-04 | 中国热带农业科学院农产品加工研究所 | Preparation method of health-care dried lychee |
| CN104000139A (en) * | 2014-06-04 | 2014-08-27 | 李富玉 | Berry-almond stasis-eliminating cake and production process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 漆正方等: "刺梨鲜果块真空冷冻干燥工艺研究", 《食品安全导刊》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113974101A (en) * | 2021-10-29 | 2022-01-28 | 广东省现代农业装备研究所 | Litchi pretreatment processing method and litchi meat freeze-drying method |
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Application publication date: 20170510 |
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