Preparation method of semi-dry litchis or longans capable of keeping flavor, color and luster of fresh fruit

Abstract

The invention belongs to the technical field of the deep processing of fruits and provides a preparation method of semi-dry litchis or longans capable of keeping the flavor, the color and the luster of fresh fruits. The preparation method sequentially comprises the following steps of: selecting raw materials, removing stalks and sorting the raw materials, cleaning the raw materials, protecting the color of the whole fruit or pitted fruit, drying the materials at a low temperature for the first period, tempering and conditioning the materials, drying the materials at a low temperature for the second period, arranging and classifying the materials, and sterilizing the materials at high static pressure. In the invention, as closed type forced circulation drying technology at the low temperature and sterilization treatment at the high static pressure are adopted, semi-dry litchi or longan products with longer shelf lives can be produced; in the products, the color, the smell and the taste of the original fresh fruit are essentially kept, and a lot of damage on nutrient is prevented; and therefore, the products have excellent product quality and conform to relevant national food hygienic standards.

Description

Technical field [0001] The present invention belongs to the field of fruit deep processing technology. Background technique [0002] my country is the world's large producer of litchi and longan. Among them, the area and output of litchi account for 80%and 65%of the world.However, because litchi and longan fresh fruit preservation technology has not yet been broken, it is the best way to save through drying processing.The number of litchi and longan dry products accounts for more than 80%and 30%of the number of processing products, respectively. In addition, there are a small amount of fruit juice and fruit wine (lychee learn Li Jianguo).However, until now, lychee and longan are still mainly using the production method of "sun exposure" or "hot wind dry".Make dry fruits and mildew.In recent years, some semi -dry lychee products have adopted high -temperature sterilization methods. This method will turn meat color, affect quality, and cause the product market competition.On the ot...

AI Technical Summary

Problems solved by technology

[0003] In order to solve the current situation of poor quality, high cost and environmental pollution in traditionally processed dried lychees and dried longan in my country, the technical problem to be solved by the present invention is to provide a method for preparing dried lychee or dried longan that maintains the flavor and color of the fresh fruit