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

A lychee and flavor technology, which is applied in the direction of fruit and vegetable preservation, fruit/vegetable preservation through dehydration, food preservation, etc., can solve the problems of poor quality, environmental pollution, high cost, etc., and achieve the advantages of convenient operation, prevention of massive damage, and reduction of labor costs Effect

Active Publication Date: 2011-07-13
HUIZHOU SIJIXIAN GREEN FOOD
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  • Summary
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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, th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment l

[0021] Embodiment 1: the preparation method of half-dried lychee product with core

[0022] 1. Selection of raw materials: Choose fresh lychees that pass the inspection. The fruit should be round, large, thick, and medium or small in core. Fresh fruit with a maturity of about 90% is the best;

[0023] 2. Destemming and sorting: cut off branches, leaves and fruit stalks, and pick out damaged fruits, diseased fruits, insect fruits, cracked fruits, sessile fruits, heterochromatic fruits, immature fruits, black-headed fruits, insufficiently colored fruits, For small fruits and residual branches and leaves, use a grading sieve to classify litchi fruits according to their size, and after classification, fruits of the same size are processed in the same batch;

[0024] 3. Cleaning: Use an ultrasonic cleaner to disinfect with a sodium hypochlorite solution with a concentration of 100ppm for 5 minutes, and then rinse with tap water;

[0025] 4. Color protection of the whole fruit: So...

Embodiment 2

[0031] Embodiment 2: the preparation method of denucleated semi-dried longan product

[0032] 1. Raw material selection: Choose fresh longan that has passed the inspection. The fruit is required to be round, large, thick in flesh and medium or small in core, and fresh fruit with a maturity of about 90% is preferred;

[0033] 2. Destemming and sorting: cut off branches, leaves and fruit stalks, and pick out damaged fruits, diseased fruits, insect fruits, cracked fruits, sessile fruits, heterochromatic fruits, immature fruits, black-headed fruits, insufficiently colored fruits, For small fruits and residual branches and leaves, use a drum classifier to classify longan fruits according to their size. After classification, fruits of the same size are processed in the same batch;

[0034] 3. Cleaning: Use an ultrasonic cleaner to disinfect with a sodium hypochlorite solution with a concentration of 100ppm for 4 minutes, and then rinse with tap water;

[0035] 4. Remove the core ...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/02A23B7/154
Inventor 蔡观潭李远志蔡国豪蔡国富蔡国华
Owner HUIZHOU SIJIXIAN GREEN FOOD
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