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Dried grape fruit and preparation method thereof

A raisin and crisp technology, used in food drying, preservation of fruits/vegetables by dehydration, food ingredients as taste improvers, etc., can solve problems such as food safety, difficult to control sanitation conditions, and mosquito adhesion.

Active Publication Date: 2019-07-16
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] At present, raisins are mainly used for raw food, decocting soup, and making cakes. Most of the production is dried and air-dried by individual households. It is difficult to control the sanitary conditions. In addition, raisins contain high sugar content, which is easy to attract mosquitoes during the air-drying process. and microbial growth, creating food safety issues

Method used

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  • Dried grape fruit and preparation method thereof
  • Dried grape fruit and preparation method thereof
  • Dried grape fruit and preparation method thereof

Examples

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preparation example Construction

[0035] The invention provides a kind of preparation method of dried grape fruit, such as figure 1 shown, including the following steps:

[0036] Step 1. Select raw raisins with uniform size, good color, moisture content of 10-20%, no pests, no sugar seepage, no need to cut them; put raisins evenly in a drying sieve without sticking, and set aside.

[0037] Step 2. Place the pretreated raisin raw material in a drying tank with a temperature of 95-110° C., the pressure is normal pressure, and stagnate for 15-25 minutes until the temperature of the pre-treated raisin raw material is the same as the temperature in the drying tank. Consistently, maintain the above temperature. Instantly reduce the pressure in the drying tank to a vacuum state, and release the pressure to 0.0090-0.0098MPa, and then increase the pressure by feeding air, carbon dioxide and / or nitrogen into the drying tank, and boost the pressure to 0.1-0.4MPa, hold the pressure for 15-25min, release the pressure aga...

Embodiment 1

[0053] A preparation method of dried raisins, comprising the following steps:

[0054] Step 1. Select raw raisins with uniform size, good color, 10% moisture content, no pests, no sugar infiltration, no need to cut them; place raisins evenly in a drying sieve, without sticking, and set aside.

[0055] Step 2. Place the pretreated raisin raw material in a drying tank with a temperature of 95° C., keep the pressure at normal pressure, and stagnate for 15 minutes until the temperature of the pretreated raisin raw material is consistent with the temperature in the drying tank. Keep the above temperature. Reduce the pressure in the drying tank to a vacuum state instantly, and release the pressure to 0.0090MPa, then increase the pressure to 0.1MPa, keep the pressure for 15min, and release the pressure to 0.0090MPa again, so that the pulsating pressure difference flash drying equipment is used to circulate Flash 4 times. Then, in the vacuum state, the temperature is lowered to 50° ...

Embodiment 2

[0073] Step 1. Select raw raisins with uniform size, good color, 20% moisture content, no pests, no sugar seepage, no need for cutting; place raw raisins evenly in a drying sieve without sticking, and set aside.

[0074] Step 2. Place the pretreated raisin raw material in a drying tank with a temperature of 110° C., keep the pressure at normal pressure, and stagnate for 25 minutes until the temperature of the pretreated raisin raw material is consistent with the temperature in the drying tank. Keep the above temperature. Reduce the pressure in the drying tank to a vacuum state instantly, and release the pressure to 0.0098MPa, then increase the pressure to 0.4MPa, keep the pressure for 25min, and release the pressure to 0.0098MPa again, so that the pulsating pressure difference flash drying equipment is used to circulate Flash 8 times. Then, in the vacuum state, the temperature is lowered to 65° C., and the evacuation time is 6.0 h, until the moisture content of the semi-finis...

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Abstract

The invention relates to a crisp nut and a preparation method thereof, in particular to a crisp raisin and a preparation method thereof. The preparation method of the crisp raisin comprises steps as follows: a raisin raw material after preprocessing is put in a heated drying tank and is left to stand for 15-25 min, the temperature is kept, pressure is released, then is increased to 0.1-0.4 MPa and is maintained for 15-25 min, pressure is released again, circular flash evaporation is performed for 4-8 times, and then the temperature is decreased to 50-65 DEG C in a vacuum state; the raisin raw material keeps in the vacuum state, circulating water is adopted to cool the drying tank to 35-50 DEG C, the temperature is kept for 30-60 min, and the crisp raisin dried through flash evaporation is obtained; the pressure in the drying tank is recovered to normal pressure, the crisp raisin is taken out and naturally cooled to 25-35 DEG C, and a finished crisp raisin product is obtained after packaging. The invention provides the crisp raisin preparation method keeping raisin flavor better and realizing safe and sanitary production process as well as the crisp raisin prepared with the method.

Description

technical field [0001] The invention relates to a crispy fruit and a preparation method thereof. More specifically, the present invention relates to a dried grape fruit and a preparation method thereof. Background technique [0002] Raisins are foods with a moisture content of less than 20% that are naturally dehydrated by solar energy or artificial heating, or dried in the shade or under a drying room. Raisins are flat in nature, sweet in taste, slightly sour, and contain up to 70% sugar, so they contain high heat energy, and are rich in minerals, vitamins and other nutrients. They have multiple functions, mainly as follows: [0003] 1) Raisins can lower the serum cholesterol level of the human body, reduce the cohesion of platelets, and have a certain effect on the prevention of cardiovascular and cerebrovascular diseases. [0004] 2) Glucose, organic acids, amino acids, and vitamins in raisins have excitatory effects on brain nerves, and regular consumption is also bene...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23B7/02
CPCA23B7/02A23V2002/00A23V2200/14A23V2300/10A23V2300/46
Inventor 毕金峰吕健周林燕易建勇陈芹芹雷静
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI