CN1528165A - The method of applying microwave technology in candied fruit processing - Google Patents

Abstract

A method for applying microwave technology in candied fruit processing. It includes the selection, cleaning, peeling, pitting, slicing, inactivation of enzyme activity, candied fruit, candied fruit, drying, sterilization, cooling and packaging processes. It is characterized in that the fruit base is put into a microwave device for inactivating enzyme activity treatment, first hot air drying, then microwave drying and sterilization treatment, so that the final water content of the product reaches 10-20% in a short time, and the microbial index is close to 0. The method can reduce the loss of material content and nutrients, greatly shorten the drying time, reduce the amount of preservatives in candied fruit, prolong the storage period of products and ensure that the products meet the national food hygiene standards.

Description

The method of applying microwave technology in candied fruit processing

Technical field

The invention relates to the field of food processing, in particular to the application of microwave technology.

Background technique

The traditional processing method of candied fruit is to use "hot blanching" to inactivate the activity of enzymes, use "sun drying" to dry, and use preservatives to inhibit the growth of microorganisms. The disadvantages of this processing method are that the content of the material is lost during "hot scalding", the drying sanitation is poor, it is easily affected by the climate, the drying time is long, the amount of preservatives is easy to exceed the standard, and the hygienic index is difficult to achieve.

Contents of invention

The purpose of this invention is to provide a new candied fruit processing technology, which overcomes the shortcomings of traditional candied fruit processing, helps to maintain the original nutritional content of candied fruit, shortens the drying time, reduces the amount of preservatives used, and makes the product meet the relevant national food hygiene standards.

The invention provides a method for applying microwave technology in candied fruit processing. Including the selection, cleaning, peeling, pitting, slicing, inactivation of enzyme activity, candied fruit, candied fruit, drying, sterilization, cooling, and packaging processes. It is characterized in that the cleaned, peeled, cored and sliced fruit base is placed in a microwave device to inactivate the activity of enzymes. The microwave power is 3KW-20KW, the frequency is 2450±50MHz, and the transmission speed is 1m-2m/min , the time is 2min to 4min, and the product temperature of the material is controlled at 75°C to 85°C; Dry in the hot air drying device at ℃～75℃ for 0.5hr～3hr to reduce the moisture content of the material to about 30%, and then put it into the microwave drying and sterilizing device to remove excess moisture and kill microorganisms. The microwave power of the microwave drying and sterilizing device is 6KW～20KW, the frequency is 2450±50MHz, the wind speed is 2m/s～4m/s, the transmission speed is 0.5m～2.0m/min, the drying and sterilizing time is 10min～30min, and the material is the highest The product temperature is not higher than 70°C, and finally the water content of the material is reduced to 10% to 20%, then cooled and packaged, that is the product. Products should comply with enterprise quality standards and national food hygiene standards.

Microwave inactivation of enzymes, drying and sterilization are carried out in a microwave device, which can be a box-type microwave device or a tunnel-type microwave device.

The present invention adopts microwave passivation enzyme, drying, sterilizing technology to process candied fruit product, has the following advantages:

(1) Microwave is used to inactivate the enzyme activity, the loss of the content of the material is small, and the processing time is shortened to 2 minutes to 5 minutes.

(2) The drying time of the product is greatly shortened, from 1 to 2 days in the sun to 1 hr to 4 hr, with less nutrient loss, and the drying environment is hygienic and safe.

(3) After microwave sterilization, the bacteria content of the product is close to 0, which can greatly reduce the use of food preservatives, prolong the storage period of the product, and ensure that the product hygiene index meets the national food hygiene standard.

The processing of embodiment 1, candied ginger slices:

Choose tender ginger without deterioration and no pests and diseases. After cleaning, peeling, and slicing, put it into a tunnel-type microwave device to inactivate the enzyme activity. The microwave power is 3KW, the frequency is 2450±50MHz, the transmission speed is 1m/min, and the time for 2min to 4min, and the product temperature of the material is controlled at 78°C to 82°C. Then put it into the prepared syrup of 100°C and 35% concentration, add 0.1% to 0.3% edible acid and 0.5% edible preservative to the syrup, soak for 24 hours and then put it into the prepared syrup of 55% concentration , boil until the ginger slices are translucent, take them out, first put them in a hot air drying oven with a wind speed of 2.5m/s and a wind temperature of 65°C to 68°C for 0.5hr to 1.0hr to reduce the moisture content of the material to about 25%, and then put them in The input power is 10KW, the frequency is 2450±50MHz, the wind speed is 2.5m/s, and the transmission speed is 1.5m/min in the tunnel type microwave drying and sterilizing device. °C, the water content of the material is finally reduced to 13% to 18%, and then it is cooled to room temperature by wind and then sealed and packaged, which is the product.

The processing of embodiment 2, prunes:

Select processed prunes with no deterioration and no pests and diseases. After cleaning, put them into the prepared syrup with a concentration of 40%, boil at 100°C, and then add 0.2% to 0.4 edible acid and 0.3% to syrup to the syrup. 0.5% licorice powder and 0.4% edible preservatives, after soaking for 24 hours, take it out and drain off the surface moisture, first put it in a hot air drying oven with a wind speed of 2.5m/s and a wind temperature of 65°C to 68°C for 2hr to 3hr to reduce the moisture content of the material Reduce it to about 30%, and then put it into a tunnel-type microwave drying and sterilization device with a power of 10KW, a frequency of 2450±50MHz, a wind speed of 2.5m/s, and a transmission speed of 0.5m/min. The drying and sterilization time is 15min. Controlled at 68°C-70°C, the water content of the material is finally reduced to 16%-18%, and then cooled to normal temperature by wind and then sealed and packaged, which is the product.

Embodiment 3, the processing of plum:

Select processed salted plums that have no deterioration and no pests and diseases, wash and remove part of the salt, put them into the prepared 30% syrup at 80°C, add 0.3% to 0.6% edible acid, 0.4%～0.7% licorice powder, 0.2% spices, 0.1% sweetener and 0.4% edible preservatives, after soaking for 24 hours, take out and drain off the surface moisture, put in hot air with a wind speed of 2.5m/s and a wind temperature of 70℃～75℃ Dry in a drying oven for 2hr to 3hr to reduce the water content of the material to about 40%, then put it into the original remaining syrup, add 10% white sugar, soak for 24h, take it out and drain the surface moisture, put it in the wind speed 2.5m/s, Dry in a hot air drying oven with an air temperature of 65°C to 68°C for 2hrs to 3hrs to reduce the moisture content of the material to about 30%, and then put it in with a power of 10KW, a frequency of 2450±50MHz, a wind speed of 2.5m/s, and a transmission speed of 0.5m /min tunnel microwave drying and sterilization device, the drying and sterilization time is 15 minutes, the product temperature of the material is controlled at 68 ℃ ~ 70 ℃, the water content of the material is finally reduced to 16% ~ 20%, and then cooled to room temperature by air and then sealed and packaged , which is the product.

Claims (4)

1, the method for applied microwave technology in a kind of preserved fruit processing.Comprise the selecting of preserved fruit fruit base, clean, the activity of peeling, stoning, section, inactive enzyme, candy, sugaring, drying, sterilization, cooling, packaging process, it is characterized in that the fruit base after cleaning, peeling, stoning, the section is put into microwave device, the activity of inactive enzyme, its microwave power is 3KW～20KW, frequency is 2450 ± 50MHz, transmission speed 1m～2m/min, the time is 2min～4min, the temperature control of material product is at 75 ℃～85 ℃; Material is through candy, sugaring, again the fruit base behind the sugaring is put into wind speed 2.5m/s～4m/s earlier, dry 0.5hr～3hr in the hot-air drying device that wind-warm syndrome is 65 ℃～75 ℃, material moisture is reduced to about 30%, put into microwave drying and sterilizing unit again, to remove material redundant moisture and killing microorganisms.The microwave power of microwave drying and sterilizing unit is 6KW～20KW, frequency is 2450 ± 50MHz, wind speed 2m/s～4m/s, transmission speed 0.5m～2.0m/min, time dry and sterilization is 10min～30min, and the Gao Pinwen of material is not higher than 70 ℃, makes material moisture be reduced to 10%～20% at last, cool off then, pack, be product.

2, the method for applied microwave technology in the sugared ginger slices processing: the new ginger that it is characterized in that selecting for use no bad change, no disease and pest, after cleaning, remove the peel, cutting into slices, put into the activity of tunnel type micro wave device inactive enzyme, microwave power is 3KW～20KW, frequency is 2450 ± 50MHz, transmission speed 1m/min～2m/min, the time is 2min～4min, the temperature control of material product is at 75 ℃～85 ℃.Put into deployed 100 ℃ then, in the syrup of 25%～40% concentration, add 0.1%～0.3% food acids and 0.5% food antiseptics in the syrup, put into the syrup of 45%～55% deployed concentration behind the dipping 24h again, boil to ginger splices when translucent and take out, put into wind speed 2.5m/s～4.0m/s earlier, dry 0.5hr～3.0hr is reduced to about 25% material moisture in the hot air drier that wind-warm syndrome is 60 ℃～75 ℃, put into power 6KW～20KW then, frequency is 2450 ± 50MHz, wind speed 2.5m/s～4m/s, in the tunnel type micro wave drying and sterilizing unit of transmission speed 0.5m/min～2.0m/min, dry and sterilizing time is 3min～15min, and the temperature control of material product is below 70 ℃, and material moisture finally is reduced to 13%～18%, pack to normal temperature with air cooling then, be product.

3, the method of applied microwave technology in the prune processing: it is characterized in that selecting for use manufactured no bad change, the prune base of no disease and pest, put into the syrup of 30%～40% deployed concentration after the cleaning, boil 100 ℃, in syrup, add 0.2%～0.4 food acids then, 0.3%～0.5% licorice powder and 0.4% food antiseptics, take out drop behind the dipping 24h and remove surface moisture, put into wind speed 2.5m/s～4.0m/s earlier, dry 1hr～3hr in the hot air drier that wind-warm syndrome is 60 ℃～75 ℃, material moisture is reduced to about 30%, put into power 6KW～20KW then, frequency is 2450 ± 50MHz, wind speed 2.5m/s～4m/s, in the tunnel type micro wave drying and sterilizing unit of transmission speed 0.5m/min～2.0m/min, dry and sterilizing time is 8min～25min, and the temperature control of material product is below 70 ℃, and material moisture finally is reduced to 16%～18%, pack to normal temperature with air cooling then, be product.

4, the method of applied microwave technology in the preserved plum processing: it is characterized in that selecting for use manufactured no bad change, the salted plum base of no disease and pest, 80 ℃ of syrup putting into 20%～35% deployed concentration after the part salt are sloughed in cleaning, in syrup, add 0.3%～0.6% food acids, 0.4%～0.7% licorice powder, 0.2% spices, 0.1% sweetener and 0.4% food antiseptics, take out drop behind the dipping 24h and remove surface moisture, put into wind speed 2.5m/s～4.0m/s earlier, dry 1hr～3hr in the hot air drier that wind-warm syndrome is 60 ℃～75 ℃, material moisture is reduced to about 40%, put into original remaining syrup again, and add white sugar about 10%, take out drop behind the dipping 24h and remove surface moisture, put into wind speed 2.5m/s～4m/s, dry 1hr～3hr in the hot air drier that wind-warm syndrome is 60 ℃～70 ℃, material moisture is reduced to about 30%, put into power 6KW～20KW then, frequency is 2450 ± 50MHz, wind speed 2.5m/s～4m/s, in the tunnel type micro wave drying and sterilizing unit of transmission speed 0.5m/min～2.0m/min, dry and sterilizing time is 8min～30min, the temperature control of material product is below 70 ℃, material moisture finally is reduced to 16%～20%, pack to normal temperature with air cooling then, be product.