Fruit-vegetable slice preparation method

A technology for vegetable slices and fruit juice, applied in the field of preparation of fruit and vegetable slices, can solve problems such as bottlenecks, and achieve the effects of good compatibility and process saving.

Inactive Publication Date: 2015-07-15
江门圣道供应链管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this technology is suitable for liquid preparations, and it has a bottleneck for the process of fruit and vegetable lozenges

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0032] Example 1 Xinhuikan Lozenges

[0033] (1) Juice treatment: Xinhui orange meat. Clean and transport to the beater for beating, the slurry is separated from the slag juice on the centrifuge; the orange juice is pumped into the freezer at -20°C to freeze, and heated at 40°C for 45s to dissolve the orange juice; the concentrated orange juice is added to the fermenter After sterilization, inoculate 10% lactic acid bacteria and ferment at 35°C for 24 hours; release the fermentation broth, add 95% ethanol to make the slurry alcohol content 40% for later use.

[0034] (2) Equipment preparation: 25 kg of sorbitol was added to the 60-type one-step granulator. Set the inlet air temperature to 70°C, the indoor temperature to 45°C, and the outlet air temperature to 40°C.

[0035] (3) Take 100 kg of alcoholic fruit juice with a solid content of 25 kg.

[0036] (4) When the equipment reaches the set temperature, it starts to spray the pulp, and the set injection volume is 280 ml / m...

example 2

[0039] Example 2 Strawberry Lozenges

[0040](1) Juice treatment: clean the strawberries, transport them to a beater for beating, and separate the slurry from the slag juice on the centrifuge; pump the strawberry juice into the freezer to freeze at -25°C, and heat at 40°C for 30s to dissolve the orange juice; Put the concentrated strawberry juice into the fermentation tank, inoculate 10% lactic acid bacteria after sterilization and ferment at 35°C for 24 hours; release the fermentation broth, add 95% ethanol to make the slurry alcohol content 40% and set aside.

[0041] (2) Equipment preparation: 15 kg of oligosaccharides and 15 kg of sucrose were added to the 60-type one-step granulator. Set the inlet air temperature to 65°C, the indoor temperature to 40°C, and the outlet air temperature to 30°C.

[0042] (3) Take 100 kg of alcoholic strawberry juice with a solid content of 30 kg.

[0043] (4) When the equipment reaches the set temperature, it starts to spray the pulp, an...

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PUM

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Abstract

The invention discloses a fruit-vegetable slice preparation method which is characterized in the drying and pelletizing steps, wherein ethyl alcohol is added to and mixed with liquid fruit-vegetable juice; the mixed liquor is sprayed into a chamber to evaporate ethyl alcohol and take away the moisture in the fruit-vegetable juice, and the moisture is extracted out along with airflow; the temperature of the fruit-vegetable juice is less than 45 DEG C. Through the preparation method, fruit juice can be dried at a lower temperature, and nutrient contents are maintained at the same time.

Description

technical field [0001] The invention relates to a method for preparing fruit and vegetable slices, in particular to the field of food deep processing. Background technique [0002] Xinhui tangerine peel, a landmark product in Xinhui District, Jiangmen City, Guangdong Province, is well-known overseas. The local planting area is increasing year by year, and the output is increasing. However, it is a pity that tens of thousands of tons of pulp are thrown away without being used every year. Xinhui mandarin orange meat contains a lot of vitamins, minerals, trace elements, organic acids and dietary fiber, etc. Proper use can turn waste into treasure, which can not only bring huge profits to enterprises, but also bring more benefits to fruit farmers. More importantly, it can effectively promote the healthy development of Xinhui tangerine peel, a landmark product. [0003] Xinhui citrus meat can be made into buccal tablets, drinks, vinegar, wine and other products, but the supply o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/01A23L29/00A23L29/065A23V2002/00A23V2400/11A23V2250/082A23V2250/642A23V2300/24A23V2250/628A23V2250/28
Inventor 孙培雄
Owner 江门圣道供应链管理有限公司
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