Producing method of debitterized low-carbohydrate freeze-dried lemon slices

Abstract

The invention discloses a producing method of debitterized low-carbohydrate freeze-dried lemon slices, comprising the following steps of: selecting fresh lemons which are failed to be chosen in a commercialized classifying process and have been separated from rotten, mildewed and wormy lemons, wherein the diameter of each selected fresh lemon is 50mm-60mm; cleaning the fresh lemons, sterilizing and then transversally cutting into slices of 4mm-5mm; debitterizing the slices, dipping into xylitol, putting in dishes, freezing for sublimation drying in a vacuum condition, evaporating and drying in a vacuum condition, absorbing clean dry air to break the vacuum condition, transfer-packaging the splices by using a high oxygen-insulation material in a controlled dry environment, and then packaging the slices in a low vacuum condition to obtain FD (freeze-dried) lemon slices. The producing method of debitterized low-carbohydrate freeze-dried lemon slices is low in energy consumption and high in production efficiency; the prepared lemon slices have biological characteristics of lemon in aspects of shape, color, freshness and aroma, and have low carbohydrate, low bitter and good taste; the slices can be made to be drunk as tea, and can be used as medicine; the slices are convenient for storage and use and high in additional values, have lemon nutrition components and low-carbohydrate health care function; and the producing method of debitterized low-carbohydrate freeze-dried lemon slices solves the problem that orchard workers are difficult to sell defective lemons, and makes a contribution to increase of income.

Description

Technical field: [0001] The invention relates to a food processing method, in particular to a processing method for debittering and low-sugar freeze-dried fruits and vegetables, especially related to a processing method for debittering and low-sugar lemon freeze-dried slices. Background technique: [0002] Juice content in lemon fruit: 35%-45%, aroma oil content: 0.6%-0.7%, the rest is pulp, lemon fruit acid content in lemon juice reaches 6%-7%, fructose 6Brix-8Brix, also rich in flavonoids , vitamin group; Vc, Vb, Vp, pectin and other effective ingredients needed for human health, is a kind of characteristic fruit that has formed traditional eating habits for European and American countries and is suitable for consumption after processing. With the reform and opening up, the improvement of our people's living standards and the exchange and mutual penetration of international food culture, the pleasant color, aroma and health care effect of lemon are rapidly being recognized...

AI Technical Summary

Problems solved by technology

In this processing technology article, ① due to the increase of viscosity after dipping in syrup, the pores on the surface of lemon slices are blocked, the vacuum freeze-drying process time will inevitably be prolonged, the energy consumption will inevitably increase, and the product is similar to the traditional candied fruit innovation point is not clear; ② power consumption is FD The main cost factors of the production process, according to the published content: a