Low-temperature mulberry drying treatment process

Abstract

The invention discloses a low-temperature mulberry drying treatment process. The low-temperature mulberry drying treatment process comprises the following steps: (1) pre-treating mulberries: cleanly washing the fresh mulberries and putting the fresh mulberries into ozone water to be immersed for 10-15 minutes; (2) pre-freezing: putting the mulberries into a freezing chamber; reducing the temperature of the freezing chamber to be in a range from -15 DEG C to -5 DEG C and keeping for 1-2 hours; (3) drying in vacuum: putting the mulberries which are subjected to pre-freezing treatment into a vacuum drying chamber to be subjected to sublimation drying, wherein the vacuum degree of the vacuum drying chamber is 100-200pa; controlling the temperature to be 20-30 DEG C and keeping for 2-4 hours; and (4) cooling and carrying out water balance: putting the dried mulberries into an environment with the temperature of 10-15 DEG C and the relative humidity of 10-20% for 1-5 hours, and then cooling and carrying out the water balance until the moisture content of the mulberries is 1-5%. According to the low-temperature mulberry drying treatment process disclosed by the invention, the mulberries are frozen and then are subjected to the sublimation drying of ice in vacuum to remove surplus moisture, so that nutritional ingredients of the mulberries are kept to the greatest extent, color, aroma and flavor of the mulberries are kept, and the mulberries are easy to store and convenient to carry.

Description

technical field [0001] The invention relates to the technical field of mulberry processing, in particular to a low-temperature drying process for mulberries. Background technique [0002] Mulberry is the mature fruit of the deciduous tree mulberry in the family Moraceae. The ripe fresh fruit tastes sweet and juicy. It is one of the fruits that people often eat. It has rich nutritional value and good health effects. It not only contains 16 kinds of amino acids needed by the human body, but also Contains B1, B2 and other vitamins and organic acids, and also contains iron, zinc, calcium, phosphorus and other mineral elements, as well as carotene, cellulose, pectin and other nutrients, which can improve human immunity, nourish blood and nourish yin, and promote body fluid. Thirst, dry intestines, eyesight black hair, anti-aging and other effects. [0003] Mulberry has strong seasonality, thin and juicy mulberry skin, high water sugar content, easy loss and deterioration, short ...

AI Technical Summary

Problems solved by technology

[0003] Mulberry has strong seasonality, thin and juicy mulberry skin, high water sugar content, easy loss and deterioration, short shelf life, and mostly fresh food. In order to prolong the edible period of mulberry and solve seasonal problems, mulberry is processed into Mulberry fruit juice and mulberry wine and other products, but these products have the disadvantages of low utilization rate of raw materials, inconvenient storage and carrying, and low added value. The processed mulberries lose their original color and nutritional value.