Method for processing dried fruit products of tropical/subtropical fruit

Abstract

The present invention discloses a method for processing dried fruit products of tropical/subtropical fruit by hot-air drying, high-density CO2 gas drying and heat pump drying, including steps of placing the tropical/subtropical fruit in a drying device, heating the drying device until 50-60 DEG C, then opening a fan to implement the hot-air drying, infusing the high-density CO2 gas until its partial pressure is 2-40% of an air partial pressure of the drying device, opening a heat pump to dry, adjusting the temperature to be in a range from 40 to 55 DEG C to implement a heat pump drying to obtain a dried fruit product. The method has characteristics of a short drying time, a low energy consumption, a light browning degree of the drying material and the like.

Description

technical field [0001] The invention relates to a processing method of dried fruit products, in particular to a processing method of tropical and subtropical fruit dried products. Background technique [0002] Tropical and subtropical fruits represented by litchi, longan, mango, etc. have higher sugar content than northern apples, pears, etc. ), concentrated maturity, and easy browning of the color. At present, the traditional drying technologies that use tropical and subtropical fruits as raw materials for drying and processing include hot air drying and solar drying. New drying technologies include vacuum drying, infrared drying, microwave drying, etc. , but the drying methods currently used have the following disadvantages: traditional drying methods such as hot air drying and solar drying technology have a fast drying rate, but the loss of nutrients in the finished product is large (especially vitamin C substances), and the color browning is serious; the new drying metho...

AI Technical Summary

Problems solved by technology

[0002] Tropical and subtropical fruits represented by litchi, longan, mango, etc. have higher sugar content than northern apples, pears, etc. ), concentrated maturity, and easy browning of the color. At present, the traditional drying technologies that use tropical and subtropical fruits as raw materials for drying and processing include hot air drying and solar drying. New drying technologies include vacuum drying, infrared drying, microwave drying, etc. , but the drying methods currently used have the following disadvantages: traditional drying methods such as hot air drying and solar drying technology have a fast drying rate, but the loss of nutrients in the finished product is large (especially vitamin C substances), and the color browning is serious; the new drying method Methods such as vacuum drying, microwave drying, etc. can better maintain the nutritional content of dry products, but the energy consumption per unit of product processing increases the cost of finished products, and there are many restrictions in actual production

The energy consumption of heat pump drying is lower than that of hot air drying, but at present, the energy supply of single heat pump drying is slow, and the heating time of materials is longer. The degree of browning is slightly lighter than that of hot air drying, but it is also more serious