A dried apricot processing method

Abstract

The invention relates to a method for processing dried apricot, wherein it comprises that: washing, removing corn, heating, drying and vacuum packing; the apricot washed and removed corn enters into the air injection heater, impacted by 4. 0-20m / s, 100-200Deg. C and 10-100% humidity air flow for 2-15min, to disinfect enzyme; then enters into the drying box at 50-90Deg. C and 8. 0-15m / s airflow to be dried for 2-15h; then vacuum packing. The inventive dried apricot has high quality, without chemical agent and additive.

Description

technical field [0001] The invention relates to a method for processing fruits and vegetables, in particular to a method for processing dried apricots, and belongs to the field of food processing. Background technique [0002] The general processing flow of dried apricots is: fresh apricots - cleaning - pitting - color protection treatment - drying - finished product, in which different color protection methods and drying methods lead to different quality and time-consuming dried apricots. The following are several existing processing methods of dried apricots: [0003] 1. A color protection treatment method commonly used in China is sulfur fumigation, that is, sending the basket containing apricot slices into the fumigation room, and spreading the sulfur on the lit charcoal. The sulfur is generally controlled at 0.4-0.6kg sulfur / 100kg For the pulp, keep the temperature at 40-50°C in the room, smoke sulfur for 2-3 hours, and then dry it. In the first 4-6 hours, the drying t...

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Problems solved by technology

[0005] 3. In the research report on the natural air-drying test of apricots in China, it is mentioned that the color protection treatment adopts two treatment methods: grape drying agent and gas jet impact blanching treatment, in which the concentration of drying agent is 24g / L, and the air jet impact The blanching parameters have not been reported; the drying agent treatment has a better color and luster, which meets the storage requirements after 15 days, and the drying time is longer, while the drying time after blanching is short, eight days, but the color and luster is not optimal

[0006] From the above existing processing methods of dried apricots, in order to ensure better quality (mainly refer to color and luster), the processing process of the above-mentioned method 1 and method 2, the color protection treatment all adopts sulfur, and the sulfur dioxide in the processing process must be in the dried apricots. Residues in the body, and sulfur dioxide is harmful to the body

The third processing method, sulfur-free treatment, does not have the problem of sulfur residue, but the color does not reach the orange-yellow effect of sulfur fumigation

Moreover, the processing of the three takes a long time