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Green beans IQF quick freezing
2026-05-25
The core process of IQF (Individual Quick Freezing) for quick freezing of green beans is individual quick freezing, which allows each green bean to freeze independently without sticking, maintaining clear particles and a green color. one Raw material harvesting and pre-treatment harvesting standards: Green beans are harvested when the pods are full and not swollen (with a moisture content of 70-75%), at which point the sugar content is highest and the taste is most tender. If it is too ripe, it will starch and turn into a powdery texture. Transportation: Pre cool to 4 ℃ within 2 hours after harvesting, with a temperature fluctuation of ≤± 1 ℃ in the refrigerated truck to prevent respiration from consuming sugar. Cleaning: Three level cleaning (high-pressure water knife → bubble agitation → ultrasonic crushing), to remove sediment and pesticide residues (pesticide residue removal rate ≥ 95%). two Blanching (key step) Purpose: Passivation of peroxidase (POD) and polyphenol oxidase (PPO) to prevent browning and odor during freezing. Parameters: Hot water at 85-100 ℃, blanch for 10-30 seconds (adjusted according to the size of the beans). If the time is too short, the enzyme remains inactive, but if it is too long, the taste becomes soft. Cooling: Immediately immerse in an ice water bath (0-2 ℃) after blanching and cool to below 5 ℃, stop the heating process, and lock in the emerald green color. three Dripping and quick freezing draining: Use a roller press or centrifugal dewatering machine to remove surface moisture. If there is water on the surface, it is easy to freeze and affect the quality after quick freezing. Freezing parameters: Equipment: Fluidized bed freezer (IQF specific) or liquid nitrogen freezer. Temperature: -30 ℃ to -40 ℃ (fluidized bed); -196 ℃ (liquid nitrogen spray). Time: 15-30 minutes (fluidized bed); 5-10 minutes (liquid nitrogen). Core indicator: Cold air flow rate ≥ 5m/s, causing green beans to suspend and quickly freeze; Ice crystal particle size<50 μ m (traditional freezing can reach up to 100 μ m, which can puncture the cell wall). Final temperature: The center temperature is below -18 ℃.
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