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Processing method for drying litchi pulp and longan pulp

A technology that combines drying and lychee pulp, applied in application, food preparation, food science and other directions, can solve the problems of unsuitable drying of high-water content materials, large investment and power consumption, and long drying time, so as to improve market competitiveness, The effect of large processing capacity and excellent product quality

Active Publication Date: 2012-02-08
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the investment and power consumption of vacuum drying equipment are large, the production capacity is correspondingly low, and the drying cost is relatively high.
[0005] Microwave drying has the advantages of fast drying speed, short drying time and high thermal efficiency, but it is not suitable for drying materials with high water content, and improper control of microwave power and drying time may easily cause coking of materials
[0006] Freeze drying is currently recognized as the best drying method for maintaining product nutrition and functional factors. It is suitable for drying foods with high heat sensitivity and easy oxidation. It can greatly retain the color, aroma, taste and nutrients of fresh foods. The initial equipment investment is large, the energy consumption is large, the operation cost is high, and the drying time is generally longer

Method used

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  • Processing method for drying litchi pulp and longan pulp
  • Processing method for drying litchi pulp and longan pulp

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Eight mature lychee fruits with uniform size, uniform color, no pests, and no damage are selected, and the lychee pulp is obtained after shelling and pitting. Immerse the pulp in hot water at 90°C for 2 minutes, then quickly remove and cool in cold water at 0-4°C. Then immerse the pulp in the color protection solution for 1.0 h. The color protection solution consists of vitamin C 0.05%, citric acid 0.30%, phytic acid 0.15%, CaCl 2 0.30%, cysteine ​​0.05%. After color protection, the drained lychee pulp is dried with hot air at a temperature of 70°C and a wind speed of 1.5 m / s until the moisture content is 50%. The semi-dry product is subjected to subsequent microwave vacuum drying, the microwave intensity is 10 W / g, the microwave pulse ratio is 1:1, the cavity pressure is 20 kPa, and the moisture content of the product is dried to 15%. The product is vacuum-packed after cooling, and stored in a freezer at -4 to 5°C.

Embodiment 2

[0023] Nine-ripe lychee fruits with uniform size, uniform color, no pests, and no damage are selected, and the lychee pulp is obtained after shelling and pitting. Immerse the pulp in hot water at 80°C for 3 minutes, then quickly remove and cool in cold water at 0-4°C. Then immerse the pulp in the color protection solution for 0.5 h. The color protection solution consists of vitamin C 0.15%, citric acid 0.20%, phytic acid 0.05%, CaCl 2 0.20%, cysteine ​​0.15%. After color protection, the drained lychee pulp is dried with hot air at a temperature of 80°C and a wind speed of 0.5 m / s until the water content is 30%. The semi-dry product is subjected to subsequent microwave vacuum drying, the microwave intensity is 15 W / g, the microwave pulse ratio is 3:1, the cavity pressure is 10 kPa, and the moisture content of the product is dried to 12%. The product is vacuum-packed after cooling, and stored in a freezer at -4 to 5°C.

Embodiment 3

[0025] Nine-ripe longan fruits with uniform size, uniform color, no pests, and no damage are selected, and the longan pulp is obtained after shelling and pitting. Immerse the pulp in hot water at 100°C for 2 minutes, then quickly remove and cool in cold water at 0-4°C. Then immerse the pulp in the color-protecting solution for 1.5 hours. The color-protecting solution consists of 0.10% vitamin C, 0.40% citric acid, 0.10% phytic acid and 0.10% cysteine. After color protection, the drained longan pulp is dried with hot air at a temperature of 60°C and a wind speed of 1.0 m / s until the water content is 40%. The semi-dry product is subjected to subsequent microwave vacuum drying, the microwave intensity is 5 W / g, the microwave pulse ratio is 1.5:1, the cavity pressure is 15 kPa, and the moisture content of the product is dried to 13%. The product is vacuum-packed after cooling, and stored in a freezer at -4 to 5°C.

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Abstract

The invention discloses a processing method for drying litchi pulp and longan pulp. The method comprises the following steps of: selecting litchi or longan fruits as a raw material, performing blanching and color protecting treatment on the shelled and denucleated pulp, drying the treated pulp by using hot air to obtain a semi-dry product, and performing microwave vacuum drying till the water content of the product is 10 to 15 percent. The product is golden, thick in flavor, sweet and sour and attractive in appearance; the nutritional components are kept well; and the quality of the product is obviously superior to that of the traditional dehydrated litchi pulp or longan pulp product. The processing method has the characteristics of health, environmental friendliness, short production period, low operating cost and high energy utilization rate, and is favorable for improving the market competitiveness of the dried litchi and longan products.

Description

technical field [0001] The invention belongs to the technical field of dried fruit and vegetable processing, and in particular relates to a processing method for combining dried litchi pulp and longan pulp. Background technique [0002] Litchi and longan are famous specialty fruits in southern my country. Because they mature in the high temperature season and are perishable after harvest, people often process them into dried lychee and dried longan. However, the processing status of dried litchi and dried longan in my country is not optimistic, and there are many problems in the processing process. The traditional processing methods of dried lychee and dried longan are sun drying and baking. Sun drying takes a long time and is limited by the weather. The baking method is labor-intensive, the temperature is difficult to control, and the product is easy to be over-baked, which affects the quality. The dried lychee and dried longan products currently on the market suffer fro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 林河通李辉陈艺晖林艺芬王绍青袁芳黄美香孔祥佳陈洪彬王志艳
Owner FUJIAN AGRI & FORESTRY UNIV
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