A method for processing green raisin and preserved grape

Abstract

The invention discloses a method for processing green raisin and preserved grape, and belongs to the technical field of agricultural product processing. The processing method comprises the following operation steps: selecting and cleaning grapes, and carrying out vacuum drying and vacuum pulse drying. The method has the following advantages: (1) the method uses low temperature vacuum drying technology to avoid the occurrence of enzymatic browning reaction and well preserve chlorophyll in the grapes, and the product is aquamarine; (2) the process does not use drying agent, color fixative and the like, so the product is natural without pollution; (3) the method uses roller vacuum pulse drying technology, so the raisin or the preserved grape can be dried and dehydrated quickly with high production efficiency and short processing time, and the process period at one time is within 33 hours; and (4) the stems of the grapes can be automatically removed in the drying process, the vacuum pulsehas sterilizing and egg-killing functions, and the raisin or the preserved grape can be directly packed and stored without cleaning after preparation.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a processing method of green raisins and preserved raisins. Background technique [0002] Grape, the fruit of Vitis vinifera, is a deciduous vine, native to Europe, West Asia and North Africa. It has a long history of cultivation and a wide distribution. It is the second largest cultivated fruit in the world. Grapes are rich in nutrients and high in value. According to traditional Chinese medicine, grapes are sweet, slightly sour, and flat in nature, and have the effects of nourishing the liver and kidney, nourishing qi and blood, appetizing power, producing body fluid and diuresis. "Shen Nong's Materia Medica" contains an article that says: Grape owners "muscle and bone dampness, benefit qi, double strength and strong will, make people fat and healthy, endure hunger, and endure wind and cold. Long-term food, light body, not old and prolong li...

AI Technical Summary

Problems solved by technology

Naturally drying, relying on direct sunlight for heating during the day, no heat supply at night, and low drying efficiency, thus prolonging the drying time. If the weather is not ideal, it will take longer

[0007] (2) Large product loss and poor sanitation

[0008] Due to the long natural drying time of grapes, bacteria and molds are easy to breed during the drying process, causing fruit grains to fall off, rot and mildew, and the raw material loss is high

Open operation will also attract flies, causing hidden pests in storage, and the product has a high dust content and poor sanitation conditions in the production process (Chao Wuji et al., 2005, Chinese and Foreign Grapes and Wine, 6: 49-52)

[0009] (3) The problem of chemical residues in products is serious

[0010] In order to shorten the drying cycle of grapes and maintain a good color, most raisin-producing countries generally use alkaline soaking liquid to treat grapes, and the alkaline components will remain in raisins, which will affect the normal function of the human digestive system after a large amount of ingestion ( Pahlavanzadeh H et al., 2001, Drying Technology, 19 (1): 217~226); In addition, in order to prevent discoloration during the drying process, the raisins must be treated with sulfur fumigation before making them. Improper control will often cause SO in raisins 2 Residual excess, excess SO 2 Harmful to the human body, it will cause damage to the mucous membrane of the body and induce diseases of the gastrointestinal and respiratory systems (WHO 2008.WHO food additivesseries.Available from: http: / / www.inchem.org / documents / jecfa / jecmono / v21je15.htm).

[0011] (4) Production is restricted by environmental conditions, and product quality is unstable

[0012] The quality of traditional dried products is affected by climate conditions and unstable

In other grape producing areas, since the air temperature, humidity, light and other conditions do not meet the drying requirements, natural drying cannot be realized, which seriously restricts the long-term development of the grape drying industry (Li Jing, 2000, Xinjiang Investment and Construction, 7: 18~20)

[0013] (5) The production is scattered and the scale is small, so it is difficult to manage in a unified way

[0016] In the traditional production of raisins in our country, there is still the problem of not paying attention to the post-processing of raisins. Usually, after the grapes are dried, they are directly sold on the market in the form of raw materials or semi-finished products. The residue of drying agent and the total number of bacteria are high, which neither meets the food hygiene requirements, but also lacks competitiveness in the international market because of poor appearance quality and packaging, resulting in first-class raw materials, second-class processing, third-class packaging, and fourth-class prices. situation (Kajal Upur, 2007, Research on Group Economics, 5: 158-159)