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A kind of whole nutritional dried Saimaiti apricot and its preparation method

A technology of saimat apricot and full nutrition, which is applied in the preparation of full nutritive dried saimat apricot and the field of food preparation, can solve problems such as unreported, and achieve long preservation time, wide practical value and light weight. Effect

Active Publication Date: 2018-06-19
新疆农业科学院农产品贮藏加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] After retrieval, there are a lot of reports about the research on the storage and preservation process of Saimaiti apricot in the prior art, but there is no report about the research on the preparation of full-nutrition dry Saimaiti apricot

Method used

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  • A kind of whole nutritional dried Saimaiti apricot and its preparation method
  • A kind of whole nutritional dried Saimaiti apricot and its preparation method
  • A kind of whole nutritional dried Saimaiti apricot and its preparation method

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Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment one: the preparation of complete nutrition dried Saimaiti apricot

[0023] The specific preparation method steps of full-nutrition dried Saimaiti apricot are as follows:

[0024] Select the fresh Saimat apricot fruit that has been removed from mildew and insect erosion, the maturity is 70%-80%, and the weight of a single fresh fruit is 45g-50g Saimat apricot, and clean it; the selected and processed Saimat apricot is used The knife is divided into two pieces along the groove at the end of the apricot, and the apricot core is taken out at the same time; the apricot core of Saimaiti apricot is selected using the shell breaking equipment, and the almonds are obtained after drying with a water content of no more than 2.5%; the prepared half-petal The Saimat apricots are evenly placed in the material tray without overlapping, and pre-frozen at -40°C for 10 hours; the frozen Saimat apricots are vacuum freeze-dried, and the vacuum freeze-dried The conditions are th...

Embodiment 2

[0027] Embodiment two: the preparation of whole nutritional dried Saimaiti apricot

[0028] The specific preparation method steps of full-nutrition dried Saimaiti apricot are as follows:

[0029] Select the fresh Saimat apricot fruit that has been removed from mildew and insect erosion, the maturity is 70%, and the weight of a single fresh fruit is 45g-50g Saimat apricot, and clean it; the selected and processed Saimat apricot is used along the knife The groove at the end of the apricot is divided into two pieces, and the apricot core is taken out at the same time; the apricot core of Saimaiti apricot is selected by shell breaking equipment, and the almonds are obtained after drying with a water content of no more than 2.5%; the prepared half-petal The maiti apricots are evenly placed in the material tray without overlapping, and pre-frozen at -40°C for 10 hours; the frozen Saimaiti apricots are subjected to vacuum freeze-drying treatment, and the vacuum freeze-drying conditio...

Embodiment 3

[0031] Embodiment three: the preparation of whole nutritional dried Saimaiti apricot

[0032] The specific preparation method steps of full-nutrition dried Saimaiti apricot are as follows:

[0033] Select the fresh Saimat apricot fruit that has been removed from mildew and insect erosion, with a maturity of 80%, and the weight of a single fresh fruit is 45g-50g Saimat apricot, and clean it; the selected and processed Saimat apricot is cut along the The groove at the end of the apricot is divided into two pieces, and the apricot core is taken out at the same time; the apricot core of Saimaiti apricot is selected by shell breaking equipment, and the almonds are obtained after drying with a water content of no more than 2.5%; the prepared half-petal Saimai Put the apricots evenly in the material tray without overlapping, and pre-freeze them at -40°C for 10 hours; vacuum freeze-dry the frozen Saimaiti apricots, and the vacuum freeze-drying conditions are dry The warehouse pressur...

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Abstract

The invention discloses a full-nutrition dried Saimaiti apricot and a preparation method thereof. By selecting, cleaning, cutting, and removing the core of Saimaiti apricots, the prepared half-petal Saimaiti apricots were pre-frozen at ‑40°C for 10 hours, and then vacuum freeze-dried. The pressure in the drying chamber was 55Pa. The temperature of the heating plate is 50°C, and the freezing time is 9 hours; after the vacuum freezing is completed, the temperature of the vacuum freeze-dried Saimaiti apricots is raised to room temperature in a drying oven at room temperature, and the dried Saimaiti apricots are dried The almonds are stuffed into the grooves of the warmed Saimat apricot petals, vacuumized or packed with nitrogen, and the whole nutritional dry Saimat apricots are prepared. The prepared dried Saimaiti apricot has the distinctive characteristics of maintaining or preserving the full-nutrition Saimaiti apricot products and the nutrients of the fresh-eating Saimaiti apricot. At the same time, the whole nutritious dried Saimaiti almonds can be eaten, which has a wide range of application values.

Description

technical field [0001] The invention relates to the technical field of food preparation. Specifically, the present invention relates to the technical field of preparation of a kind of natural, full-nutrition dried Saimaiti apricot with less loss of nutrients. Background technique [0002] Xinjiang is the first apricot producing area in my country and the world's high-quality resource producing area. Its apricot cultivation area and output both rank first in the country, accounting for 13.6% of Xinjiang's 20 million mu of fruit area. Xinjiang's unique geographical advantages and natural conditions make the quality and nutritional value of apricots more distinctive. Xinjiang's apricot industry has become a truly advantageous and characteristic industry in the country. [0003] Saimaiti apricot is a variety of apricot fruit with a wide cultivation area in southern Xinjiang. It is mainly planted in Luntai, Shule and Shufu counties in southern Xinjiang. It has a long lifespan, s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/02
Inventor 潘俨车凤斌郑素慧张婷徐斌孟新涛吴忠红吴斌
Owner 新疆农业科学院农产品贮藏加工研究所
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