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Method for processing longan through vacuum freeze drying

A vacuum freeze-drying and longan technology, which is applied in the fields of food preservation, fruit and vegetable preservation, food science, etc., can solve the problem of not finding dried longan, and achieve the effect of expanding the processing range and storage time, improving the prospect of development and utilization, and improving the brittleness.

Inactive Publication Date: 2015-12-23
GUANGDONG UNIV OF PETROCHEMICAL TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] After retrieval and investigation, it has not been found that vacuum freeze-drying combined with color protection is used to process and prepare dried longan, and the above-mentioned technical scheme is different from the technical scheme of the present invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Wash the fresh longan, remove the core and peel off the skin, protect the color of the longan meat in the color-protecting agent for 5 minutes, rinse the longan meat with clean water, put it in the cold storage to drain the water, and put the drained longan meat in the cold storage. -25°C, prefreezing time 4h. After freezing, put the fruit into a freeze dryer for vacuum freeze-drying. The vacuum degree is 10Pa, the drying temperature is -25°C, and the product is dried until the moisture content of the product is 5%. Take out the product and pack it with nitrogen gas.

[0017] The color-protecting agent is an aqueous solution mixed with tea polyphenols and cysteine, wherein the mass percentage concentration of tea polyphenols is 1.0%, and the mass percentage concentration of cysteine ​​is 0.06 times the mass percentage concentration of tea polyphenols.

Embodiment 2

[0019] The difference from Example 1 is that in the color-protecting agent, the mass percent concentration of tea polyphenols is 1.5%, and the mass percent concentration of cysteine ​​is 0.2 times the mass percent concentration of tea polyphenols.

Embodiment 3

[0021] The difference from Example 1 is that in the color-protecting agent, the mass percent concentration of tea polyphenols is 1.0%, and the mass percent concentration of cysteine ​​is 0.2 times the mass percent concentration of tea polyphenols.

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PUM

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Abstract

The invention provides a method for processing longan through vacuum freeze drying. The method includes the steps that firstly, fresh longan is cleaned and then denucleated and peeled, and longan pulp is subjected to color protection for 3-7 min in color fixative, then washed with clear water, drained, and then subjected to pre-freezing, vacuum freeze drying and nitrogen inflating packaging, where the color fixative is a water solution blended from tea polyphenol and cysteine, the mass percent concentration of tea polyphenol ranges from 1.0% to 1.5%, and the mass percent concentration of cysteine is 0.06-0.20 time that of tea polyphenol. Nutritional ingredients and active substances of the longan can be reserved in obtained dried longan, the taste is crispy, the flavor is rich and special, and eating is convenient.

Description

technical field [0001] The invention relates to a method for processing longan by vacuum freeze-drying, belonging to the technical field of fruit processing. Background technique [0002] The State Intellectual Property Office published on May 20, 2015 a patent document whose publication number is CN104621491A, and the title of the invention is a method for making dried longan. This patent document is made of fresh longan as raw material, including material selection, cutting, Soaking in water, over shaking, initial baking, rebaking, cutting stems, and packaging belong to the field of fruit storage. The invention is simple to make, can prolong the storage period of longan, reduce the loss of nutritional components, and ensure that the taste remains unchanged. [0003] The State Intellectual Property Office published on May 13, 2015 a patent document whose publication number is CN104605010A, and the title of invention is a production method of dried longan. The method describ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024A23B7/022
Inventor 邱松山姜翠翠林波王彦安
Owner GUANGDONG UNIV OF PETROCHEMICAL TECH
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