Processing method for preventing dry lemon slices from browning
A processing method, lemon drying technology, applied in the direction of preserving fruits/vegetables through dehydration, etc., can solve the problems affecting the nutrition of fresh lemon slices, and achieve the effects of benefiting human health, ensuring food safety, and good drying quality
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Embodiment 1
[0025] A processing method for preventing browning of dried lemon slices, comprising the steps of:
[0026] S1. Grading and sorting and cleaning with clean water: select and select lemon fruits with good hardness, nine ripeness, freshness, no peculiar smell, qualified pesticide residues and heavy metals, and a transverse diameter of 50-60 mm; Stones and surface microorganisms; pick out the branches, sundries and rotten fruits in the lemon fruit;
[0027] S2, cleaning and sterilization: take 5 kg of lemon fruit and remove the head and tail, then carry out sterilization and cleaning with high-concentration ozone water, and the ozone concentration is more than 0.8 ppm;
[0028] S3. Slicing: Orientated slices by a slicer to ensure that the whole fruit is sliced across the transverse diameter, the slice pattern is beautiful, the flesh and peel are not easy to separate and come off, and the slice thickness is 3mm;
[0029] S4, heat pump drying: put the cut lemon slices into a GHR...
Embodiment 2
[0033] Except that slice thickness is 4mm in step S3, other conditions are the same as embodiment 1;
Embodiment 3
[0035] Except that drying temperature is 50 DEG C in step S4, other conditions are the same as embodiment 1;
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