Preserved fruit drying method

A drying method and technology for preserved fruit, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of bad flavor, poor color and high reducing sugar content

Active Publication Date: 2012-01-25
合浦果香园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a drying method for preserved fruit, which overcomes the problems of bad flavor, poor color, high reducing sug

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Pre-treatment: put the mango slices that have been pickled with sugar to the index requirement, and place them in a single layer on a mesh drying tray, and place them in a drying room;

[0014] (2) Drying: the working temperature of the drying room is controlled at 55°C, and the above-mentioned mango slices are dried for 5 hours;

[0015] (3) Stand still: the above-mentioned dried mango slices were left to stand in an environment of 28° C. for 5 hours, so that the moisture in the mango was evenly distributed and penetrated outward;

[0016] (4) dehumidification: above-mentioned fruit is placed in dehumidification chamber, dehumidification chamber working temperature 28 ℃, equipment humidity control 8-10%, dehumidification time 5 hours, obtain the preserved mango of water content 18%.

Embodiment 2

[0018] (1) Pre-treatment: the pineapple slices pickled with sugar to the index requirements are placed in a single layer on a mesh drying tray and placed in a drying chamber;

[0019] (2) Drying: the working temperature of the drying room is controlled at 65°C, and the above-mentioned pineapple slices are dried for 7 hours;

[0020] (3) Stand still: the above-mentioned dried pineapple slices were left to stand in an environment of 38° C. for 7 hours, so that the moisture in the pineapple was evenly distributed and penetrated outward;

[0021] (4) dehumidification: the above-mentioned fruit is placed in a dehumidification chamber, the working temperature of the dehumidification chamber is 38° C., the humidity of the equipment is controlled at 8-10%, and the dehumidification time is 7 hours to obtain preserved pineapple fruit with a water content of 15%.

Embodiment 3

[0023] (1) Pre-treatment: the cherry tomatoes that have been pickled with sugar to the index requirements are placed in a single layer on a mesh drying tray and placed in a drying chamber;

[0024] (2) Drying: the working temperature of the drying room is controlled at 60°C, and the above-mentioned cherry tomatoes are dried, and the drying time is 6 hours;

[0025] (3) Stand still: the fruit after above-mentioned dry treatment is left standstill in 30 ℃ environment for 6 hours, allows the moisture evenly distributed in the cherry tomato, outwards infiltrates;

[0026] (4) Dehumidification: the above-mentioned cherry tomatoes are placed in a dehumidification chamber, the working temperature of the dehumidification chamber is 30° C., the equipment humidity is controlled at 8-10%, and the dehumidification time is 6 hours to obtain the preserved cherry tomatoes with a water content of 15%.

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Abstract

The invention discloses a preserved fruit drying method. At present, heating drying is frequently applied in large scale production of preserved fruit drying, the drying time is 24-72 hours, the drying temperature is 70-85 DEG C, the quantity of steam consumed in the production process is high, the time is long, the temperature is high, the energy consumption is high, and the defects cause reducing sugar in the preserved fruit to be increased to more than 10%, thus a product is easily subjected to colour change and sugar flowing reaction, and the subsequent retention period and shelf life canbe shortened. In the invention, hot air and cold dehumidification are combined, and three steps, namely hot air drying, intermittent moisture uniform distribution and dehumidification, are used for drying the preserved fruit. The preserved fruit drying method disclosed by the invention has the characteristics of shorter drying time and low drying temperature, the content of the reducing sugar is improved by less than 2%, and the product has stable quality in colour, lustre and sugar flowing aspects; and most importantly, the preserved fruit drying method is carried out at low temperature, thus the flavour of the preserved fruit is conserved to the utmost extent, and the market acceptable high quality requirement can be achieved.

Description

technical field [0001] The invention relates to a drying method of preserved fruit, which belongs to the technical field of deep processing of fruit food. Background technique [0002] Drying is a key process in the production of preserved fruit. The quality indicators such as flavor, color, appearance, reducing sugar content, storage period and shelf life of preserved fruit are all related to the drying method. A scientific dried fruit drying method will produce high-quality dried fruit. Quality preserved fruit. There are three types of water contained in fruits: free water, physically and chemically bound water, and chemically bound water. Free water refers to water that is not affected by the bond force or structural force of material molecules, can move freely, and can be used by microorganisms. Physicochemically bound water refers to water that is bound by molecular bonds or structural forces and cannot move freely, and part of it can be used by microorganisms. Chemi...

Claims

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Application Information

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IPC IPC(8): A23G3/34
Inventor 满桂富宁进辉李日坤农爱梅
Owner 合浦果香园食品有限公司
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