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 tasteof 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 invention belongs to the technical field of fruit deep processing. Background technique [0002] my country is the world's largest producer of lychee and longan, and the area and output of lychee account for more than 80% and 65% of the world's total respectively. However, since the fresh-keeping technology of litchi and longan fresh fruit has not been broken through so far, it is the best preservation method to preserve by drying. Dried lychee and longan accounted for 80% and 30% of the total processed products respectively, in addition to a small amount of fruit juice and fruit wine (Lichie Xue Li Jianguo). Yet up to now, litchi, longan still mainly follow the production method of " drying in the sun " or " hot air drying ". The dominant hot air drying has a greater degree of damage to the color of food, vitamin C and other biologically active substances, and the cost is high, and the product yield is low. Make the dried fruit easy to mildew a...

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