阅读说明：本技术 一种菠萝冻干枸杞零食制备生产工艺 (Preparation and production process of pineapple freeze-dried medlar snacks ) 是由 卜乐 于 2020-04-28 设计创作，主要内容包括：本发明公开了一种菠萝冻干枸杞零食制备生产工艺,包括以下步骤：(1)选择有机枸杞鲜果为原料,将枸杞鲜果清洗沥水后,在洁净车间通风良好的情况下,装盘自然阴干,得到干枸杞；(2)将新鲜菠萝打浆后去渣,低温打浆,胶体磨腔体温度保持在5℃-10℃,控制渣液比1：(8-10)；(3)先将步骤(1)得到的干枸杞置入低温的菠萝汁中浸泡5小时,然后装盘得到枸杞物料,转入速冻库,当速冻库显示枸杞物料温度为零下40℃时,将枸杞物料运输至冻干仓,冻干生产结束,得到菠萝冻干枸杞零食。该发明的枸杞零食保持了枸杞鲜果最初的天然状态,完整地保留了枸杞鲜果的营养成分和活性物质,其色泽、外观形状、复水后的外形和口感均与采摘的鲜果基本一致。(The invention discloses a preparation and production process of a freeze-dried pineapple and wolfberry snack, which comprises the following steps: (1) selecting fresh organic Chinese wolfberry fruits as raw materials, cleaning the fresh Chinese wolfberry fruits, draining, loading into a tray, and naturally drying in the shade under the condition of good ventilation in a clean workshop to obtain dry Chinese wolfberry; (2) pulping fresh pineapples, removing residues, pulping at a low temperature, keeping the temperature of a cavity of a colloid mill at 5-10 ℃, and controlling the ratio of residues to liquid to be 1: (8-10); (3) firstly, soaking the dried medlar obtained in the step (1) in low-temperature pineapple juice for 5 hours, then loading the dried medlar into a tray to obtain a medlar material, transferring the medlar material into a quick-freezing warehouse, transporting the medlar material to a freeze-drying warehouse when the temperature of the medlar material is below 40 ℃, and obtaining the freeze-dried pineapple medlar snack after freeze-drying production. The medlar snack keeps the original natural state of fresh medlar, completely keeps the nutrient components and active substances of the fresh medlar, and has the color, appearance and shape, and the shape and taste after rehydration basically consistent with those of the picked fresh medlar.)

1. A preparation and production process of a pineapple freeze-dried medlar snack is characterized by comprising the following steps:

(1) selecting fresh organic medlar as a raw material, cleaning the fresh medlar, draining, keeping good indoor ventilation under the condition of good ventilation in a clean workshop, controlling the temperature to be 15-25 ℃, dishing and naturally drying in the shade to obtain dried medlar with the water content of 25-35%;

(2) pulping fresh pineapples, removing residues, pulping at a low temperature, keeping the temperature of a cavity of a colloid mill at 5-10 ℃, and controlling the ratio of residues to liquid to be 1: (8-10) obtaining pineapple juice and pineapple dregs;

(3) firstly, the dried medlar obtained in the step (1) is placed into the low-temperature pineapple juice to be soaked for 5-8 hours, then the dried medlar is placed in a tray to obtain a medlar material, the medlar material is transferred into a quick-freezing warehouse to be quickly frozen for 1.5-2.5 hours, when the temperature of the medlar material is displayed in the quick-freezing warehouse to be minus 40 ℃, the medlar material is transported to a freeze-drying warehouse, the freeze-drying time is 16-20 hours, and freeze-drying production is finished to obtain the pineapple freeze-dried medlar snacks.

Technical Field

The invention relates to the field of wolfberry production, and particularly relates to a preparation and production process of freeze-dried pineapple-wolfberry snacks.

Background

The medlar is a rare Chinese medicinal material which has long history, homology of medicine and food and is famous and famous in China. The fructus Lycii has mild nature, sweet taste, slight bitter taste, and no toxicity, and has effects of nourishing liver and lung, replenishing vital essence, improving eyesight, and strengthening tendons and bones.

Modern medical research make internal disorder or usurp proves that fructus Lycii has effects of regulating immunity, resisting oxidation, resisting aging, resisting tumor, relieving fatigue, reducing blood lipid, lowering blood sugar, lowering blood pressure, invigorating kidney, protecting liver, improving eyesight, caring skin, nourishing brain, removing toxic substance, protecting reproductive system, and resisting radiation injury.

At present, after fresh Chinese wolfberry fruits are picked, the traditional drying process such as airing and drying is mainly used, the problems of serious secondary pollution, high nutrition loss, short quality guarantee period and the like generally exist in the drying process, homogenization competition is intensified day by day, related patents exist at present in the research direction and technical achievements for changing or adjusting the taste of the Chinese wolfberry by discussing additives or additives, but the raw materials adopt the dried Chinese wolfberry fruits and food additives or the additives, the total nutritive value of the Chinese wolfberry is rather great, and the development of the Chinese wolfberry industry is seriously influenced by the characteristics of the processing technology.

The pineapple is rich in nutrition, and the components of the pineapple comprise sugar, protein, fat, vitamin A, B1.B2.C, proteolytic enzyme, calcium, phosphorus, iron, organic acids, nicotinic acid and the like, particularly the content of the vitamin C is the highest.

Pineapple is sweet and slightly sour in taste and slightly cold in nature, has the effects of clearing away summer-heat, promoting the production of body fluid to quench thirst and promoting urination, and can be used for treating sunstroke, fever, polydipsia, abdominal fullness and stuffiness, dyspepsia, dysuresia, dizziness and dim eyesight and the like.

In addition, pineapple juice also contains an enzyme similar to gastric juice, which can decompose protein and help digestion. The fruit is delicious, and the fruit not only can reduce weight, but also has different effects on body health.

The weight-reducing pineapple contains almost all vitamins and 16 natural minerals required by human body and can effectively help digestion and absorption. The weight-losing secret of the pineapple lies in rich fruit juice, and the pineapple can effectively carry out acidolysis on fat.

The bromelain for clearing the intestines and the stomach can effectively decompose protein in food and increase the peristalsis of the intestines and the stomach.

The vitamin B rich in beauty can effectively nourish the skin, prevent the skin from being dry and cracked, moisten the hair to be bright, and simultaneously can eliminate the body tension and enhance the immunity of the body; the method comprises the following steps: the pulp can be used as a mask, and is the most fragrant and sweet care product; the old age spots can be eliminated and the generation rate of the old age spots can be reduced by frequently using fresh fruit juice.

Health promoting and blood circulation promoting enzymes, and the pineapple can be used for lowering blood pressure, diluting blood lipid, and preventing fat deposition.

Eliminating cold fever, cough and throat pain are the most obvious symptoms of cold. The pineapple has the function of cooling and can effectively protect bronchus. Since ancient times, people often relied on bromelain contained in pineapples to alleviate symptoms of throat pain and cough through medical research.

The eating method of the traditional medlar by consumers leads the medlar to be not recognized enough in the leisure and snack field, the healthy food nourishing and protecting era comes around today when epidemic diseases are around the whole world, the medlar has the value as the traditional genuine food material with dual purposes of medicine and food, the medlar will bloom and shine continuously at this moment, but the traditional medlar is sweet and slightly bitter in nature, is eaten directly, has poor palatability, therefore, the medlar snack with full nutrition and multiple tastes is continuously optimized and adjusted to meet the requirements of people on food taste buds, the method is mainly characterized by effectively implementing the solution process and technology and product conversion, the trend of medlar youth consumption is proved, the medlar snack with full nutrition and multiple tastes is a solution for effectively decoding the medlar password, although similar patents exist at present, dried medlar is adopted, or the food additive is used in the pretreatment process, and the pure natural nutrition of the product is obviously lost from the perspective of freeze-drying total nutrition.

Disclosure of Invention

The invention aims to provide a preparation and production process of a freeze-dried pineapple and medlar snack aiming at the defects of the prior art.

In order to solve the technical problems, the following technical scheme is adopted:

a preparation and production process of a pineapple freeze-dried medlar snack is characterized by comprising the following steps:

(1) selecting fresh organic medlar as a raw material, cleaning the fresh medlar, draining, keeping good indoor ventilation under the condition of good ventilation in a clean workshop, controlling the temperature to be 15-25 ℃, dishing and naturally drying in the shade to obtain dried medlar with the water content of 25-35%;

(2) pulping fresh pineapples, removing residues, pulping at a low temperature, keeping the temperature of a cavity of a colloid mill at 5-10 ℃, and controlling the ratio of residues to liquid to be 1: (8-10) obtaining pineapple juice and pineapple dregs;

(3) firstly, the dried medlar obtained in the step (1) is placed into the low-temperature pineapple juice to be soaked for 5-8 hours, then the dried medlar is placed in a tray to obtain a medlar material, the medlar material is transferred into a quick-freezing warehouse to be quickly frozen for 1.5-2.5 hours, when the temperature of the medlar material is displayed in the quick-freezing warehouse to be minus 40 ℃, the medlar material is transported to a freeze-drying warehouse, the freeze-drying time is 16-20 hours, and freeze-drying production is finished to obtain the pineapple freeze-dried medlar snacks.

Due to the adoption of the technical scheme, the method has the following beneficial effects:

the invention relates to a preparation and production process of freeze-dried pineapple and wolfberry snacks, which is scientific and convenient, strong in pertinence, convenient to use, low in cost, simple to operate and easy to popularize. The invention has the advantages that the organic fresh medlar and fresh pineapple are taken as raw materials, no preservative or preservative is added, the nutritive value and active substances of the fresh medlar and pineapple are retained, the product characteristic that the traditional medlar is slightly bitter after sweet taste is solved, the pineapple medlar snack contains less than 5% of water, is crisp in taste, strong in palatability and 5 years in shelf life, is a new achievement of medlar family technology, provides a new process and a new technology for increasingly violent medlar homogenization competition, and points out a new direction for diversified development of full-nutrition medlar products. The method has the following advantages:

(1) the original natural state of the fresh medlar is kept, the nutrient components and active substances of the fresh medlar are completely kept, and the color, the appearance shape, the shape after rehydration and the taste of the fresh medlar are basically consistent with those of the picked fresh medlar.

(2) The fresh fruits of the freeze-dried medlar can be stored for a long time without being directly packaged by filling nitrogen, the quality guarantee period is prolonged, the sublimation and freeze-drying time of water is short, the production cost of the product is reduced, and meanwhile, the energy consumption is greatly reduced.

(3) No additive is added in the production process, the food is safe and reliable to eat, and the product has long-term stability in marketing.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail by examples below. It should be understood, however, that the description herein of specific embodiments is only intended to illustrate the invention and not to limit the scope of the invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention.

Example 1

(1) Selecting fresh organic Chinese wolfberry fruits as raw materials, specifically, selecting fresh Chinese wolfberry fruits with bright color, full particles and complete fruits, and removing impurities such as leaves, branches, gravels, inferior fruits and the like. Then cleaning fresh medlar and draining, keeping good indoor ventilation under the condition of good ventilation in a clean workshop, controlling the temperature at 20 ℃, dishing and naturally drying in the shade to obtain dried medlar with the water content of 30%;

(2) pulping fresh pineapples, removing residues, pulping at a low temperature, keeping the temperature of a cavity of a colloid mill at 5 ℃, and controlling the ratio of residues to liquid to be 1: 9, obtaining pineapple juice and pineapple dregs;

(3) firstly, placing the dried medlar obtained in the step (1) into low-temperature pineapple juice to be soaked for 6 hours, then loading the dried medlar into a tray to obtain a medlar material, transferring the medlar material into a quick-freezing warehouse, quickly freezing for 2 hours, when the temperature of the medlar material is displayed in the quick-freezing warehouse to be minus 40 ℃, transporting the medlar material to a freeze-drying warehouse, wherein the freeze-drying time is 18 hours, and obtaining the pineapple freeze-dried medlar snack after the freeze-drying production is finished.

Example 2

(1) Selecting fresh organic Chinese wolfberry fruits as raw materials, specifically, selecting fresh Chinese wolfberry fruits with bright color, full particles and complete fruits, and removing impurities such as leaves, branches, gravels, inferior fruits and the like. Then cleaning fresh medlar and draining, keeping good indoor ventilation under the condition of good ventilation in a clean workshop, controlling the temperature at 25 ℃, dishing and naturally drying in the shade to obtain dried medlar with the water content of 25%;

(2) pulping fresh pineapples, removing residues, pulping at a low temperature, keeping the temperature of a cavity of a colloid mill at 8 ℃, and controlling the ratio of residues to liquid to be 1: 8, obtaining pineapple juice and pineapple dregs;

(3) firstly, the dried medlar obtained in the step (1) is placed into the low-temperature pineapple juice to be soaked for 7 hours, then the dried medlar is placed in a tray to obtain a medlar material, the medlar material is transferred into a quick freezing warehouse to be quickly frozen for 2.5 hours, when the temperature of the medlar material is displayed in the quick freezing warehouse to be minus 40 ℃, the medlar material is transported to a freeze-drying warehouse, the freeze-drying time is 19 hours, and the freeze-drying production is finished to obtain the pineapple freeze-dried medlar snack.

Example 3

(1) Selecting fresh organic Chinese wolfberry fruits as raw materials, specifically, selecting fresh Chinese wolfberry fruits with bright color, full particles and complete fruits, and removing impurities such as leaves, branches, gravels, inferior fruits and the like. Then cleaning fresh medlar and draining, keeping good indoor ventilation under the condition of good ventilation in a clean workshop, controlling the temperature at 18 ℃, dishing and naturally drying in the shade to obtain dried medlar with the water content of 26%;

(2) pulping fresh pineapples, removing residues, pulping at a low temperature, keeping the temperature of a cavity of a colloid mill at 9 ℃, and controlling the ratio of residues to liquid to be 1: 10, obtaining pineapple juice and pineapple dregs;

(3) firstly, the dried medlar obtained in the step (1) is placed into the low-temperature pineapple juice to be soaked for 5 hours, then the dried medlar is placed in a tray to obtain a medlar material, the medlar material is transferred into a quick-freezing warehouse to be quickly frozen for 1.5 hours, when the temperature of the medlar material is displayed in the quick-freezing warehouse to be minus 40 ℃, the medlar material is transported to a freeze-drying warehouse, the freeze-drying time is 20 hours, and the freeze-drying production is finished to obtain the pineapple freeze-dried medlar snack.

Example 4

(1) Selecting fresh organic Chinese wolfberry fruits as raw materials, specifically, selecting fresh Chinese wolfberry fruits with bright color, full particles and complete fruits, and removing impurities such as leaves, branches, gravels, inferior fruits and the like. Then cleaning fresh medlar and draining, keeping good indoor ventilation under the condition of good ventilation in a clean workshop, controlling the temperature at 22 ℃, dishing and naturally drying in the shade to obtain dried medlar with the water content of 28%;

(2) pulping fresh pineapples, removing residues, pulping at a low temperature, keeping the temperature of a cavity of a colloid mill at 7 ℃, and controlling the ratio of residues to liquid to be 1: 8, obtaining pineapple juice and pineapple dregs;

(3) and (2) firstly, placing the dried medlar obtained in the step (1) into low-temperature pineapple juice to be soaked for 8 hours, then, loading the dried medlar into a tray to obtain a medlar material, transferring the medlar material into a quick-freezing warehouse, quickly freezing for 2 hours, when the temperature of the medlar material is displayed in the quick-freezing warehouse to be minus 40 ℃, transporting the medlar material to a freeze-drying warehouse, wherein the freeze-drying time is 16 hours, and obtaining the pineapple freeze-dried medlar snack after the freeze-drying production is finished.

Example 5

(1) Selecting fresh organic Chinese wolfberry fruits as raw materials, specifically, selecting fresh Chinese wolfberry fruits with bright color, full particles and complete fruits, and removing impurities such as leaves, branches, gravels, inferior fruits and the like. Then cleaning fresh medlar and draining, keeping good indoor ventilation under the condition of good ventilation in a clean workshop, controlling the temperature at 24 ℃, dishing and naturally drying in the shade to obtain dried medlar with the water content of 32%;

(2) pulping fresh pineapples, removing residues, pulping at a low temperature, keeping the temperature of a cavity of a colloid mill at 8 ℃, and controlling the ratio of residues to liquid to be 1: 9, obtaining pineapple juice and pineapple dregs;

(3) firstly, the dried medlar obtained in the step (1) is placed into the low-temperature pineapple juice to be soaked for 5.5 hours, then the dried medlar is palletized to obtain a medlar material, the medlar material is transferred into a quick-freezing warehouse to be quickly frozen for 2.2 hours, when the temperature of the medlar material is displayed in the quick-freezing warehouse to be minus 40 ℃, the medlar material is transported to a freeze-drying warehouse, the freeze-drying time is 20 hours, and the freeze-drying production is finished to obtain the pineapple freeze-dried medlar snack.

Comparative experiment 1: the difference between the conventional example and each example is shown in the following table 1, taking 4 packs of the finished products in each example above:

TABLE 1

Comparative experiment 2, 4 bags of the finished products in the above examples were placed in a constant temperature and humidity cabinet at 40 ℃. + -. 2 ℃ and 75%. + -. 5% humidity, and one bag was taken at 1 st, 6 th, 12 th and 24 th months respectively to check the caking property, and the results are shown in Table 2.

TABLE 2

The freeze-dried pineapple medlar snack produced by the method has moderate water content, crisp mouthfeel, strong palatability, bright red color, clean fruit surface, no sugar powder adhesion, complete fruit shape, smoothness and no shrinkage.

The above is only a specific embodiment of the present invention, but the technical features of the present invention are not limited thereto. Any simple changes, equivalent substitutions or modifications made on the basis of the present invention to solve the same technical problems and achieve the same technical effects are all covered in the protection scope of the present invention.