Dried litchi processing method

Abstract

The invention belongs to the fruit and vegetable freshness keeping field, and concretely discloses a dried litchi processing method. The method comprises the following steps: carrying out enzyme deactivation, forced cooling, and broken color fixation and protection treatment of fresh litchis, and carrying out vacuum drying and vacuum rewetting to obtain primary-color dried litchis, wherein the broken color fixation and protection treatment is carried out through immersing the forced-cooled litchis in an acidic solution containing tea polyphenols; and the vacuum drying and vacuum rewetting treatment is carried out through placing the litchis in a certain vacuum condition in the whole drying process. The dried litchi processing method has the characteristics of fast processing speed, beautiful product appearance and long product storage period, and can greatly improve the competitiveness and the commodity values of the dried litchis.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a fast processing method for dried lychees. Background technique [0002] China is the world's largest lychee grower and the largest lychee producer. According to statistics, in 2010, the cultivated area of ​​litchi in my country was about 600,000 hectares, accounting for more than 75% of the world's total area; the output was about 1.6 million tons, accounting for about 70-80% of the world's total output. Litchi is rich in nutrition, and has the effects of regulating blood fat, lowering blood pressure, anti-oxidation and protecting the liver, so it is deeply loved by consumers at home and abroad. However, the harvesting period of lychees is concentrated in the high temperature season in midsummer, and browning and rot are very easy to occur after harvesting. The output of lychees sold directly is less than 10%. Therefore, it is particularly important to pro...

AI Technical Summary

Problems solved by technology

However, the harvesting period of lychees is concentrated in the high temperature season in midsummer, and browning and rot are very easy to occur after harvesting. The output of lychees that are directly sold fresh is less than 10%. Therefore, it is particularly important to process lychees.

[0003] The common problem of traditional litchi drying methods is that the finished pericarp after drying is severely browned, which greatly affects the sensory quality of dried litchi. At present, there are researches on litchi raw materials to kill enzymes by sulfuric acid and acidify, recolor and fix the color. [1][2] , although the phenomenon of browning of dried lychee skin has been improved to a certain extent, the final product contains sulfur or even exceeds the standard, which seriously affects product quality. At the same time, the dried lychee processed by the above process is prone to insects and mildew during storage; and The processing cycle of traditional dried lychees is long. Due to the large amount of lychee raw materials to be processed and the high temperature season, some lychees will rot and deteriorate before being processed into dried lychees, or the quality of finished products will be reduced.

Images