Novel processing method of dried longan

A processing method and technology for drying longan, applied in the field of food processing, can solve the problems of difficulty in meeting processing requirements, long drying time, low processing temperature, etc., and achieve the effects of reduced loss, strong flavor of the original fruit, and shortened time.

Inactive Publication Date: 2013-11-20
张释文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of processing method can well guarantee the flavor of litchi and longan, and the loss of nutrients is less, but the processing temperature is low and the drying time is long, so it is difficult to meet the ever-increasing processing demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A novel processing method for dried longan, comprising the steps of trimming raw materials, soaking in water, and baking. The soaking is soaking the longan in 0.2% citric acid solution for 8 minutes. Spread it flat, and bake it at 65°C for 20 hours. In order to make the longan dry evenly, turn it every 3 hours during the initial baking process; take it out, let it cool down and wet it evenly, and then dry it in microwave intermittently for 2.5 hours at a power of 800W to obtain the longan. The moisture content can be lower than 20%, of which

[0017] The intermittent microwave drying is intermittent once every heating, and every 92s is a drying cycle. The drying cycle is divided into two stages, the front section and the back section. The heating time of the front section is 7s, the intermittent time is 40s, and the heating time of the back section is 5s, and the intermittent time is 40s.

Embodiment 2

[0019] A novel processing method for dried longan, comprising the steps of trimming raw materials, soaking in water, and baking. The soaking is soaking the longan in 0.3% citric acid solution for 10 minutes. Spread it flat, and bake it at 70°C for 15 hours. In order to make the longan dry evenly, turn it every 3 hours during the initial baking process; take it out, let it cool and wet it, and then microwave it intermittently for 4 hours at a power of 800W to reach the thickness of the obtained longan. The moisture content can be lower than 20%, of which

[0020] The intermittent microwave drying is intermittent once every heating, and every 107s is a drying cycle. The drying cycle is divided into two stages, the front section and the back section. The heating time of the front section is 7s, the intermittent time is 55s, and the heating time of the back section is 5s, and the intermittent time is 40s.

Embodiment 3

[0022] A novel processing method for dried longan, comprising the steps of trimming raw materials, soaking in water, and baking. The soaking is soaking the longan in 0.4% citric acid solution for 7 minutes. Spread it flat and bake it at 75°C for 12 hours. In order to make the longan dry evenly, turn it every 3 hours during the initial baking process; take it out, let it cool down and wet it evenly, and then dry it in microwave intermittently for 5.5 hours at a power of 800W to obtain the longan. The moisture content can be lower than 20%, of which

[0023] The intermittent microwave drying is intermittent once every heating, and every 110s is a drying cycle. The drying cycle is divided into two stages, the front section and the back section. The heating time of the front section is 10s, and the intermittent time is 55s. The heating time of the back section is 5s, the intermittent time is 40s.

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PUM

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Abstract

The invention discloses a novel processing method of a dried longan. The method comprises the steps of raw material trimming, soaking and baking. In the baking step, longan soaked in water is paved according to the area of 45 to 60kg/m<2>, is initially baked for 8 to 24h at the temperature of 60 to 75 DEG C, is taken out, is cooled, is sammed, and is subjected to intermittent microwave drying for 2 to 8h until the water content of the obtained longan is less than 20 percent, so that the dried longan is obtained. The longan is soaked in a citric acid solution and is dried through an intermittent microwave drying method, so that the dried longan of which the water content is less than 20 percent is obtained. The obtained dried longan has a golden color, is good in original flavor, and is low in probability of shell cracking and recessing. By virtue of the processing method, the flesh flavor of the longan can be kept, the loss of flesh nutrition ingredients is reduced, the drying time of the longan can be greatly shortened, requirements on large-scale longan processing can be met, and the popularization is facilitated.

Description

technical field [0001] The invention belongs to food processing technology, and in particular relates to a novel processing method of dried longan. Background technique [0002] Longan, commonly known as "longan", is a subtropical fruit with unique flavor and rich nutrition. Longans are prone to mildew after picking and are difficult to keep fresh. Processing them into dried fruits can effectively extend the shelf life. Dried longan accounts for more than 80% of the whole processed products of longan. Improving the quality of dried longan plays a great role in stabilizing the development of longan industry. [0003] The traditional processing methods of dried longan mainly include sun-drying method and fire-roasting method. The original dried longan fruit processed by these two methods has a lighter flavor, darker pulp color, and uneven drying process. Along with the progress of science and technology, the processing technology of longan also obtains progress, discloses a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23N12/08A23L19/00
Inventor 张释文
Owner 张释文
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