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Preparation method of natural lemon slice and fruit powder

A technology of lemon fruit and lemon slices, which is applied in food preparation, application, food science, etc., can solve the problems of long production cycle of lemon slices, high initial water content of lemons, difficult cost control, etc., and improve the conditions of water migration and color Good retention of nutrients and the effect of accelerating the drying rate

Inactive Publication Date: 2013-02-13
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The initial water content of lemons is high, and it takes a long time to reduce the water content of lemon slices to the storage stage by vacuum freeze drying
From the perspective that vacuum freeze-drying technology is suitable for high value-added products, the prepared lemon slices have problems such as long production cycle, high energy consumption and difficult cost control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] ⑴Choose light yellow non-brown grade (defective fruit) lemon fruit with a transverse diameter of less than 50mm, and mechanically slice them in a oriented transverse diameter, with a slice thickness of 4cm.

[0026] (2) Take lemon fruit slices and carry out syrup impregnation. The concentration of maltose syrup is 38wt%, the impregnation time is 1h, and the impregnation temperature is 75°C.

[0027] (3) After step (2), the lemon fruit slices are drained and vacuum microwave dried. Spread the lemon fruit slices in the material box of the microwave vacuum dryer, and then put the material box containing the lemon fruit slices into the turntable of the microwave vacuum dryer. Drying is controlled under the condition of 55°C to 65°C until the water content of the lemon fruit slices is within the range of 13wt%.

[0028] (4) The lemon slices processed in step (3) are dried with hot air, and the initial hot air temperature is set to be controlled at about 60° C., and dried un...

Embodiment 2

[0031] ⑴Choose lemon fruit and mechanically slice it in a directional transverse diameter, with a slice thickness of 5cm.

[0032] (2) Take lemon fruit slices and carry out syrup impregnation. The concentration of maltose syrup is 40wt%, the impregnation time is 1h, and the impregnation temperature is 80°C.

[0033] (3) Drain the lemon fruit slices after step (2), carry out vacuum microwave drying, spread them in the material box of the microwave vacuum dryer, then put the material box containing the lemon fruit slices into the turntable of the microwave vacuum dryer, and dry them in the microwave The strength is 60w / g, the vacuum degree is -85kPa, and the temperature is controlled at 55°C to 65°C and dried until the water content of the lemon fruit slices is within the range of 15wt%.

[0034] (4) The lemon fruit slices processed in step (3) are dried with hot air, and the initial hot air temperature is set to be controlled at about 60° C., and dried until the water content o...

Embodiment 3

[0037] ⑴Choose lemon fruit and mechanically slice it in a directional transverse diameter, with a slice thickness of 4cm.

[0038] (2) Take lemon fruit slices and carry out syrup impregnation. The concentration of maltose syrup is 36wt%, the impregnation time is 1h, and the impregnation temperature is 75°C.

[0039] (3) Drain the lemon fruit slices after step (2), carry out vacuum microwave drying, spread them in the material box of the microwave vacuum dryer, then put the material box containing the lemon fruit slices into the turntable of the microwave vacuum dryer, and dry them in the microwave The strength is 54w / g, the vacuum degree is -85kPa, and the temperature is controlled at 55°C to 65°C and dried until the water content of the lemon fruit slices is within the range of 12wt%.

[0040] (4) The lemon fruit slices processed in step (3) are dried with hot air, and the initial hot air temperature is set to be controlled at about 60° C., and dried until the water content o...

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Abstract

The invention discloses a preparation method of natural lemon slice and fruit powder. The preparation method comprises the following steps: (1) slicing lemon fruit and performing dipping treatment, then carrying out microwave vacuum drying till the water content of lemon fruit slices is 12wt% to 15wt%; (2) then carrying out hot-air drying on the lemon fruit slices, then drying by using a hot-air drying oven till the water content of the fruit slices is lower than or equal to 9wt%, and then packing to obtain lemon slices; and (3) finally crushing the lemon slices into 80-100 meshes through a crusher so as to obtain lemon fruit powder. The method combines vacuum microwave puffing treatment and lemon slice preparation by hot-air drying and preparation of a natural fruit powder product, the color, flavor and nutrient content of the prepared product are effectively stored, and the product quality is improved. Along with the growth of the living standard of people and attention to food safety, the preparation method can be applied to composite vegetable and fruit powder and natural health leisure food. Moreover, through vacuum microwave drying, the processing cycle is shortened, the energy is saved, and the consumption is reduced.

Description

technical field [0001] The invention relates to a method for preparing fruit slices and fruit powder, in particular to a method for preparing lemon slices and fruit powder. Background technique [0002] In the prior art, the lemon slices are generally dehydrated and dried by vacuum freeze-drying technology. The factors of heat and mass transfer in the freeze-drying process of lemon slices are more complicated, and there are multiple stages of pre-freezing of lemon slices and vacuum freeze-drying. The initial water content of lemons is high, and it takes a long time to reduce the water content of lemon slices to the storage stage by vacuum freeze-drying. From the perspective that the vacuum freeze-drying technology is suitable for high value-added products, the prepared lemon slices have the problems of long production cycle, high energy consumption and difficult cost control. Contents of the invention [0003] The purpose of the invention is to provide a method for prepa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 张岩吴继军徐玉娟张友胜李升锋姚锡镇陈于陇温靖林羡
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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