A kind of compound drying preparation method of reduced viscosity fruit embryo

A composite drying and sticky fruit embryo technology, applied in the fields of food drying, preservation of fruits/vegetables by dehydration, food science, etc., can solve the problems of short circuit, long drying time, easy sticking and clogging of fruit pieces, and achieve enhanced heat transfer. The effect of high mass rate, high energy utilization rate and shortening drying time

Active Publication Date: 2017-10-31
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, hot air drying or freeze drying of fruits and semi-finished embryos takes too long to dry, and it takes too long to increase the chance of contamination
Especially for bulk tropical and subtropical fruits that are rich in sugar and pectin, if you need to add longan grains to fruit cakes, fruit sticks and other snack foods, due to the high sugar content and complex types of polysaccharides in longan fruit embryos, the dispersion of longan fruit is difficult during mechanical processing. Poor, highly viscous fruit particles are easy to stick to the knife and block the machine, causing the machine to fail to operate and cause a short circuit

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0018] A preparation method for compound drying of reduced-viscosity fruit embryo, which comprises the following steps:

[0019] 1) Sorting, washing and draining the fruits;

[0020] 2) Perform pulse vacuum microwave drying on the fruit treated in step 1) or the peeled and shelled fruit until the water content of the pulp is 45wt%-55wt%;

[0021] 3) Drying the pulp treated in step 2) with hot air until the moisture content of the pulp is not higher than 13wt%;

[0022] 4) Rehydrate the fruit embryo obtained in the previous step, and then infiltrate and dry the fruit embryo to the required moisture.

[0023] Preferably, the above step 2) pulse vacuum microwave drying conditions are: microwave intensity 15w / g-25w / g, vacuum degree -0.085 MPa-0.075 MPa, temperature 55°C-70°C.

[0024] Preferably, the temperature of the hot air drying in the above step 3) is not higher than 70°C.

[0025] Preferably, when the fruit embryo is rehydrated in the above step 4), the mass ratio of the...

Embodiment 1

[0030] Embodiment 1: the preparation of litchi fruit embryo

[0031] 1) Wash the whole fruit of lychee and drain;

[0032] 2) Dry the drained lychee with pulse vacuum microwave until the pulp water content is 50wt%; the microwave intensity is 25w / g, the vacuum degree is -0.085MPa ~ -0.075MPa, the temperature is controlled at 55℃~65℃, and the intermittent time is 2min;

[0033] 3) Dry the lychees in step 2) with hot air (at a temperature of 70°C) until the pulp moisture content is 13 wt %.

[0034] 4) Then remove the skin and core of the lychee, mix the pulp and water at a mass ratio of 1:1 for rehydration, then add glycerin with a weight of 1% of the total weight of the pulp and water, mix well, and 40Hz ultrasonic permeation treatment for 40min;

[0035] 5) The pulp after ultrasonic infiltration treatment is then dried with hot air (70°C) to the required water content to obtain lychee embryos that are easy to pellet.

Embodiment 2

[0036] Embodiment 2: the preparation of pitaya fruit embryo

[0037] 1) Select dragon fruit, wash and drain;

[0038] 2) Peel the dragon fruit, cut it into flakes and drain it, then lay it flat in the material box of the microwave vacuum dryer, put the material box containing the longan into the turntable of the microwave vacuum dryer for pulse vacuum microwave drying , under the conditions of microwave intensity of 25w / g, vacuum degree of -0.085MPa, intermittent time of 2min, and temperature control of 55°C to 65°C, drying until the pulp moisture content is 50wt%;

[0039] 3) Dry the dragon fruit in step 2) with hot air (at a temperature of 70°C) until the water content of the pulp is 13 wt %;

[0040] 4) Mix the pitaya pulp and water treated in the previous step at a mass ratio of 1:1 for rehydration, then add glycerin with a weight of 3% of the total weight of the pulp and water, mix well, and perform 40Hz ultrasonic permeation treatment for 30 minutes;

[0041] 5) The pu...

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PUM

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Abstract

The invention discloses a compound-drying preparation method of a viscosity-reduced semi-finished fruit. The compound-drying preparation method disclosed by the invention mainly comprises the following steps of: removing shells and kernels of fruits, carrying out pulse vacuum micro-wave drying with the help of hot-air drying to obtain a semi-finished fruit having proper water content, and then, carrying out rehydration penetration drying of the semi-finished fruit to obtain the viscosity-reduced semi-finished fruit. The compound-drying preparation method disclosed by the invention is characterized in that intermittent drying is adopted in the pulse micro-wave vacuum drying stage, the semi-finished fruit is rapid in mass transfer and uniform in heat transfer, and the drying time is shortened; and the penetrated and dried semi-finished fruit in the later stage has better machining properties, and the requirements of reducing the viscosity and mechanically cutting into granules of traditional dried semi-finished fruits of tropical and subtropical fruits, such as a large number of litchi and longan are realized by adopting compound-drying. Fruit granules are widely added into fruit cakes and natural healthy snack foods, furthermore, a lot of semi-finished fruits can be mechanically processed, and thus, manpower is saved.

Description

technical field [0001] The invention relates to a method for processing fruit embryos, in particular to a method for processing composite dried fruit embryos. Background technique [0002] In the prior art, hot-air drying or freeze-drying of fruits to produce semi-finished embryos takes too long to dry, and too long time-consuming increases the chance of contamination. Especially for bulk tropical and subtropical fruits that are rich in sugar and pectin, if you need to add longan grains to fruit cakes, fruit sticks and other snack foods, due to the high sugar content and complex types of polysaccharides in longan fruit embryos, the dispersion of longan fruit is difficult during mechanical processing. Poor, highly viscous fruit particles are easy to stick to the knife and block the machine, causing the machine to fail to operate and short circuit. Therefore, it is urgent to establish a method for processing fruit embryos with reduced viscosity and shorten the production cycl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23B7/02
CPCA23B7/02A23V2002/00A23V2300/10
Inventor 张岩吴继军徐玉娟刘子放张友胜温靖李俊
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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