Method for drying medlar

A technology of wolfberry and wolfberry fresh fruit, which is applied in the direction of preserving fruits/vegetables through dehydration, which can solve the problems of poor product quality, less nutrient loss, and long drying time, and achieve easy control of drying temperature, less nutrient loss, and low input costs. low effect

Inactive Publication Date: 2013-05-22
GANSU JINQI FUYUAN BIOLOGICAL PROD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is low in cost and high in one-time drying, but the temperature is not easy to control, the drying is uneven, the drying time is long, the energy consumption is high, and the product quality is poor.
The third is vacuum freeze-drying. The drying equipment is a vacuum freeze-drying machine. It uses quick-freezing to make the water in the fruit solidify immediately, and then through a certain degree of vacuum, the "crystal" is quickly sublimated into steam and removed. Bright red color, less nutrient loss, high drying quality, low water content, easy storage, high value-added rate, but the equipment is expensive and the cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for drying wolfberry, the steps are as follows:

[0017] (1) Pretreatment: pick the collected wolfberry fresh fruit, pick out the sundries, and keep the temperature at 18-20°C;

[0018] (2) Wax breaking: Rinse the fresh goji berry fruit with clean water, drain the water, first soak in 2% edible alkali solution for 1-2 minutes to break the wax, it is advisable to just immerse the fresh goji berry fruit in the alkali solution, and then use clean water Rinse, drain, and immediately spread evenly on the drying bed with a thickness of 1-2 cm;

[0019] (3) Drying: Put the drying bed on the drying cart, push the 16th floor into the drying chamber for drying, the temperature is controlled at 55-60°C, and the drying time is 16-18 hours;

[0020] (4) Take off the shelf: After the dried dried fruit is taken off the shelf and cooled, put it into an airtight container;

[0021] (5) Screening: use a screening machine to classify the dried fruit according to the standard; ...

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PUM

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Abstract

The invention relates to a method for drying medlar. The method is characterized by comprising the following steps: (1) pre-treating, (2) breaking wax, (3) drying, (4) taking down from a frame, (5) screening, (6) performing color selection, and (7) finely selecting, wherein a steam hot-air circulating and low-temperature drying method is adopted in a drying chamber. According to the method, the cost of equipment investment is low, the drying temperature is easily controlled, the fresh fruit is quickly contracted in the drying chamber, the loss of nutrient content is less, the drying quality is high, the content of sulfur dioxide in the medlar dried according to the method is less than 10mg / kg, and the medlar can be directly eaten.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for drying wolfberry. Background technique [0002] The rich nutritional content, high medicinal value and health care value of wolfberry have been recognized by more and more people at home and abroad. People also favor wolfberry products. They are planted in large areas in Ningxia and Gansu in my country. Lycium barbarum is not easy to keep fresh. Whenever the wolfberry matures, a large amount of fresh wolfberry needs to be dried urgently. Lycium barbarum is dried for long-term storage without destroying the nutrients. A certain amount of water is removed by drying, and the concentration of soluble substances is increased to a level that is difficult for microorganisms to use. It uses heat to make the moisture in the fresh fruit of wolfberry out of the drying medium method of removal. At present, there are mainly the following drying methods widely used: one is natural ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/02
Inventor 张述珍乔进祯
Owner GANSU JINQI FUYUAN BIOLOGICAL PROD DEV
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