Method and device for processing dried waxberries

Abstract

The invention relates to a method for processing dried waxberries, which is characterized by comprising the following steps: a, washing fresh waxberries with cleaning solution, soaking the waxberries in a liquid consisting of water, a hardening agent, a food gum, a flavoring agent, a mildewproof agent and sugar, and soaking the waxberries to absorb the sugar for 30 to 50 minutes at a vacuum degree of between -0.09 and -0.1 MPa; b, drying the waxberries after absorbing the sugar into a drying machine at a temperature of between 50 and 60 DEG C and at a vacuum degree of between 0 and -0.05 MPa until the water content is less than 25 percent; and c, spraying a certain amount of spices into the dried waxberries, stirring the waxberries and the spices evenly, and performing vacuum packaging on the waxberries to obtain the finished product. The method avoids the process steps of salting and desalting of a salt curing process, reduces the loss of nutrients, and simultaneously reduces the sewage discharge; a colloid and the hardening agent are added in the process of sugar absorption so that the waxberries are kept in good shape in the drying process; and a low-temperature vacuum method drying process is adopted so that the processing speed of the dried waxberries is improved and the quality of the dried waxberries is improved, thus the dried waxberries are good for health to obtain unexpected effects.

Description

technical field [0001] The invention relates to a processing method of dried bayberry fruit and related processing equipment, belonging to the technical field of food processing. Background technique [0002] Red bayberry is a special fruit in southern China. It is rich in vitamins, anthocyanins, sugars, organic acids, minerals and other nutrients. Alcohol has the effects of treating heart and stomach pain, vomiting and diarrhea. Dried bayberry is a processed product of bayberry. [0003] About the processing of bayberry dried fruit, the present situation of prior art is: [0004] The existing processing technology of dried bayberry fruit is as follows: bayberry→salted embryo→desalination→sugar salting→drying→adding spices→packaging→finished product. [0005] The defect of existing dried waxberry fruit processing technology: the first, the nutritional labeling of waxberry is basically lost: waxberry is through processes such as salting, desalting, and the main nutritional...

AI Technical Summary

Problems solved by technology

[0005] The defect of existing dried red bayberry fruit processing technology: the first, the nutritional labeling of red bayberry is basically lost: red bayberry is through processes such as salting, desalting, and the main nutritional labeling in the red bayberry fruit is as: vitamin C, natural organic acid, natural sugar etc. Basically lost, the rest is only bayberry meat column fiber

Second, in order to meet the requirements of the shelf life, a large amount of white sugar is added to the high-sugar pickling process, so that the dried bayberry fruit becomes a "sugar ball" with the bayberry flesh fiber as the carrier, which has no health care effect on the human body.

Third, the existing processing methods of dried red bayberry are primitive, basically based on "workshop" processing, and at the same time, desalination and other processes produce a large amount of sewage, which seriously affects the environment

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