Dried balsam pear product with high vitamin C content and its preparation method

A vitamin and bitter gourd technology, applied in the field of preparation of dried bitter gourd, can solve the problems of low economic benefit, high production cost, long duration, etc., and achieve the effects of improving efficiency, shortening manufacturing time, and high retention

Inactive Publication Date: 2013-09-11
李云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the duration of freeze-drying technology is long, usually 20 hours or longer, and the moisture inside the food forms crystal ice, which has high production costs, low economic benefits, and high power consumption and energy consumption.

Method used

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  • Dried balsam pear product with high vitamin C content and its preparation method
  • Dried balsam pear product with high vitamin C content and its preparation method
  • Dried balsam pear product with high vitamin C content and its preparation method

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preparation example Construction

[0079] In a specific embodiment herein, a method for preparing dry bitter gourd with high vitamin C content is provided, the method includes the step of first providing fresh bitter gourd, and cooling the fresh bitter gourd by an average of more than 20°C per minute, preferably 30°C More than °C, preferably more than 40°C, preferably more than 60°C, preferably more than 90°C, the step of cooling at a cooling rate; and the sublimation step of sublimating the fresh balsam pear through the cooling step.

[0080] According to the above description, the fresh bitter gourd is physically treated fresh bitter gourd. The step of providing fresh bitter gourd is to obtain fresh bitter gourd raw materials, or perform simple pretreatment on fresh bitter gourd raw materials, such as washing, slicing or granulating, etc., to obtain fresh bitter gourd slices or granules of bitter gourd with a certain shape and size .

[0081]Herein, there is no need to carry out other pretreatment steps on t...

Embodiment 1

[0158] Embodiment 1 prepares balsam pear dry product 1

[0159] Choose fresh bitter gourd purchased from supermarkets as the raw material for dry products. Wash and drain the fresh bitter gourd and cut into slices. Each slice of bitter gourd is about 0.5cm thick and 3~5cm long. The photos of the obtained bitter gourd slices are as follows figure 1 shown. Then immediately put it in a plastic jar, about two-thirds full. Carefully put the plastic tank into the bucket of the liquid nitrogen tank, let the bucket slowly enter the liquid nitrogen, wait for 5 minutes after being completely filled with liquid nitrogen, then take it out and put it into a freeze dryer (LGJ-10 freeze dryer, Beijing Songyuan Huaxing Technology Development Co., Ltd.) drying, drying more than 60 hours. After drying, the dried bitter gourd was taken out to obtain the dried bitter gourd shown in FIG. 3 .

Embodiment 2

[0160] Embodiment 2 prepares balsam pear dry product 2

[0161] Choose fresh bitter gourd purchased from supermarkets as the raw material for dry products. Wash and drain the fresh bitter gourd and cut into slices, each slice is about 0.5cm thick and 3~5cm long. Then spray liquid nitrogen to the balsam pear slices, spray for 5 minutes, put the balsam pear slices into a freeze dryer (LGJ-10 freeze dryer, Beijing Songyuan Huaxing Technology Development Co., Ltd.) after spraying and dry for more than 60 hours . After drying, the dried bitter gourd was taken out to obtain the dried bitter gourd shown in FIG. 5 .

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Abstract

The invention aims to provide a dried balsam pear product with a high vitamin C content and its preparation method. Specifically, the invention aims to provide the dried balsam pear product that can maximumly retain the original shape, color, smell and flavor of fresh balsam pears, and contains vitamin C, crude fiber, multiple amino acids and mineral nutrients. The invention also relates to a drying method for improving freshness of fresh balsam pears. The method includes: cooling the fresh balsam pears at a cooling speed of over 20DEG C per minute on average, and carrying out sublimation, thus obtaining the dried balsam pear product.

Description

technical field [0001] This article relates to a dried bitter gourd product with high vitamin C content and a preparation method for preparing the dried bitter gourd product with high vitamin C content. Background technique [0002] After fresh vegetables and fruits are dried and dehydrated, they are easy to store, carry and eat. [0003] The method of drying fruits and vegetables has experienced the development process from air drying, sun drying, drying, drying, to far infrared oven or drying. The dried fruits and vegetables obtained by these drying methods often completely lose their original color, turn black, and the appearance is obviously wrinkled, uneven and round, and the nutrients are lost. [0004] Current drying techniques include vacuum drying, vacuum freeze drying, and freeze sublimation drying (Freeze Drying, freeze-drying (FD) technique for short). Freeze-drying technology is a drying and dehydration technology that combines freezing technology with vacuum ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23B7/024A23L19/03
Inventor 李云
Owner 李云
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