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Quality guarantee method of dried lichees and dried longan

A technology of dried longan and dried lychee, which is applied in food preservation, fruit and vegetable preservation, heating preservation of fruits/vegetables, etc. It can solve the problems of moldy stems, cracks, deterioration, etc., and achieve the effect of extending the shelf life and reducing the quantity

Active Publication Date: 2014-03-19
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the dehydration of dried lychee and dried longan in the processing process, the shell shrinks and cracks often appear, and it is easy to mold and deteriorate from the cracks and fruit handles in the subsequent storage process.

Method used

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  • Quality guarantee method of dried lichees and dried longan

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Comparison scheme
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Embodiment 1

[0021] After fresh lychees are selected, deteriorating and cracked fruits are removed, then cleaned, blanched to inactivate the enzyme (hot water temperature 80°C, blanching time 12s), and dried, the dried fruit semi-finished product is obtained; the dried fruit semi-finished product is placed in a sealed space, Introduce ozone to make the ozone concentration in the sealed space reach 6mg / m 3 , treated for 10 minutes, to obtain litchi after ozone treatment; prepare banana peel extract, add water 5 times the weight of fresh banana peel to fresh banana peel, and extract, water bath extraction temperature 60 ℃, extraction time 3h, after extraction The solution was centrifuged, and the supernatant was taken and concentrated to a solid content of 40%; the fresh-keeping coating liquid was prepared, based on the mass fraction of 100%, containing 30% of banana peel extract, 0.03% of nisin, and 0.2% of potassium sorbate. %, 0.03% cinnamon essential oil, and the balance is water. Dissol...

Embodiment 2

[0023] After fresh longan is selected, deteriorating and cracked fruits are removed, and then cleaned, blanched to inactivate the enzyme (hot water temperature 90°C, blanching time 8s), and dried, the dried fruit semi-finished product is obtained; the dried fruit semi-finished product is placed in a sealed space, Introduce ozone to make the ozone concentration in the air reach 4mg / m 3 , treated for 15 minutes to obtain longan after ozone treatment; prepare banana peel extract, add water 3 times the weight of fresh banana peel to fresh banana peel for extraction, water bath extraction temperature 40 ° C, extraction time 6h, after extraction The solution was centrifuged and separated, and the supernatant was taken and concentrated to a solid content of 50%; the fresh-keeping coating solution was prepared, based on a mass fraction of 100%, containing 20% ​​of banana peel extract, 0.06% of nisin, and 0.1% of potassium sorbate. %, 0.02% cinnamon essential oil, and the balance is wa...

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Abstract

The invention discloses a quality guarantee method of dried lichees and dried longan. The method comprises the following steps of sorting raw materials, cleaning, blanching for inactivating enzyme, and drying, thereby obtaining the semi-finished dried fruit; then putting the semi-finished products into a sealed space, and introducing ozone to carry out ozone sterilizing, thereby obtaining the dried fruit after ozone treatment; then preparing a banana skin extract; uniformly mixing the raw materials including 20%-30% of banana skin extract, 0.03%-0.06% of nisin, 0.1-0.2% of potassium sorbate, 0.01-0.03% of cinnamon essential oil and the balance of water according to the mass percentage of 100%; soaking the dried fruit after zone treatment in a membrane coating solution, fishing out, and airing by natural air, so that the membrane coating solution is cured on the surface of the dried fruit. By adopting the method, the shelf life of the dried fruit in areas with high air humidity is greatly prolonged; meanwhile, ozone treatment is adopted, so that the treatment time is short, and the amount of original bacteria on the surface of dried fruit hulls is reduced.

Description

technical field [0001] The invention relates to a dried fruit preservation method, which belongs to the field of food processing. Specifically relates to a method for preserving quality of dried litchi and dried longan. Background technique [0002] Litchi and longan are tropical and subtropical special fruits, which are deeply loved by consumers. Since the problem of storage and preservation has not been completely overcome, sales in the form of fresh fruit are subject to certain restrictions. Therefore, lychee and longan are often processed into dried fruits, which are convenient for storage and sales. , and with a higher level of sweetness, it provides another taste. However, due to the dehydration during processing, dried lychees with shells and dried longan often have cracks in the shells and often appear cracks, which are prone to mold and deterioration from the cracks and fruit stems in the subsequent storage process. Therefore, there is a need to develop a method f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/152A23B7/005
Inventor 王娟黄惠华
Owner SOUTH CHINA UNIV OF TECH