Vacuum freezing puff-drying processing method of hawthorn
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A technology of puffing, drying and vacuum freezing is applied in the drying field of hawthorn, which can solve the problems of affecting product sensory evaluation, short shelf life of hawthorn, and wrinkled appearance of hawthorn, and achieve the effects of complete shape, low drying energy consumption and rich nutrition.
Inactive Publication Date: 2014-02-12
山东沾化浩华果汁有限公司
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[0004] Nowadays, when drying hawthorn, it is usually vacuum freeze-dried, and the final product hawthorn that has only been vacuum freeze-dried will have appearance wrinkles, structural collapse, and high product hardness, which seriously affects the sensory evaluation of the product, and the taste is poor. Hawthorn has a short shelf life and high energy consumption for drying
Currently, there is no good solution
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[0024] Refer to the attached figure 1 to attach Figure 4 The vacuum freeze-expansion drying processing method of a kind of hawthorn of the present invention is described in detail below.
[0025] A vacuum freezing, puffing and drying processing method of hawthorn according to the present invention comprises the following steps: (1) raw material pretreatment: fresh hawthorn is subjected to inspection, cleaning, and core penetration treatment;
[0026] (2) After immersing the processed hawthorn in the sugar solution with a sugar content of 40% for 12 hours, take it out and spray, remove the sugar solution on the surface of the hawthorn, and control it to dry;
[0027] (3) Spread the dried hawthorns into a single layer, evenly distribute them on the material tray 12, put them into the quick-freezing machine, and perform quick-freezing at -40°C for 4-6 hours to ensure that the moisture in the hawthorns is completely frozen;
[0028] (4) Vacuum freeze-expansion drying by vacuum ...
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Abstract
The invention discloses a vacuum freezing puff-drying processing method of hawthorn, and belongs to dry-processing of hawthorn. The method comprises the following steps: (1) pre-treating raw material: carrying out picking, cleaning and kernel penetrating treatment on fresh hawthorn; soaking the treated hawthorn in a sugar solution with 40% of sugar content for 12h, then taking the hawthorn out for sprinkling, removing the sugar solution on the surface of the hawthorn, and draining off water; (3) spreading the dry hawthorn to form a single layer uniformly distributed on a material tray, putting the hawthorn into an instant freezer, quickly freezing the hawthorn at -40 DEG C for 4-6 hours to ensure that water in the hawthorn is completely frozen; and (4)carrying out vacuum freezing puff-drying with a vacuum freezing puff-dryer. The processing method can maintain the original biological activity and nutritious components of hawthorn food to the maximum extent and improve the mouthfeel, and has the characteristics of good crispness, intact outer appearance, good mouthfeel, prolonged shelf life, no need of any additive and antiseptic, relatively low drying energy consumption, improved production efficiency, and the like.
Description
technical field [0001] The invention relates to a hawthorn drying method, in particular to a hawthorn vacuum freeze puffing drying processing method. Background technique [0002] Hawthorn has important medicinal value. Since ancient times, it has become a good medicine for invigorating the spleen and appetizing, eliminating stagnation, promoting blood circulation and reducing phlegm. Hawthorn contains carbohydrates, protein, fat, vitamin C, carotene, starch, malic acid, citric acid, calcium and iron and other substances. In addition, hawthorn contains organic acids such as chlorogenic acid, caffeic acid and tannins, tannins, epicatechin, choline, acetylcholine, and β-sitosterol. Hawthorn can prevent and treat cardiovascular diseases. It has the effects of dilating blood vessels, strengthening the heart, increasing coronary blood flow, improving heart vitality, stimulating the central nervous system, lowering blood pressure and cholesterol, softening blood vessels, diuresis...
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