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Preparation method for dried sea buckthorn fruit

A technology for dried sea buckthorn and sea buckthorn, which is applied to the preservation of fruits and vegetables, heating and preservation of fruits/vegetables, food preservation, etc., can solve the problems of high labor intensity, different products of dried sea buckthorn, and low equipment efficiency, so as to improve the overall quality and commodity properties. Good, good sealing condition

Inactive Publication Date: 2016-10-12
青河县金科源林木培育有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, natural drying is greatly affected by the environment such as climate and drying yards. The hygienic environment is not easy to meet the standards, and the drying time is long, which is likely to cause mildew of seabuckthorn dried fruits; baking in an earthen drying room has low equipment efficiency, high labor intensity, hygiene, and safety. Environmental protection is not up to standard, which affects the nutritional value of seabuckthorn dried fruit. The quality of seabuckthorn dried fruit is different, and the quality is not up to the hygienic standard, which seriously reduces the health care effect of seabuckthorn. Moreover, the ecological environment is destroyed due to the picking of seabuckthorn

Method used

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  • Preparation method for dried sea buckthorn fruit
  • Preparation method for dried sea buckthorn fruit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The variety of seabuckthorn is late autumn red

[0030] The first stage: The temperature of the coal-fired apricot hot-air drying room is set to 40-50°C, and the treatment time is 3 hours. The main purpose of this stage is to make the internal and external temperatures of the fresh seabuckthorn fruits the same to prepare for the subsequent high-temperature drying.

[0031] The second stage: raise the temperature to 59-60°C, and the drying time is 10 hours. This stage is to expel a large amount of water from the seabuckthorn, that is, the dehumidification stage.

[0032] The third stage: lower the temperature to 48°C, adjust the relative humidity of the drying equipment to 50% for 7 hours, and use a fan to adjust the humidity in the drying equipment.

[0033] The fourth stage: lower the temperature to 42°C, dehumidify evenly, and the treatment time is 4 hours.

[0034] Turn off the heating system, turn on the circulation fan, and use the waste heat in the drying room t...

Embodiment 2

[0037] Seabuckthorn variety is Thornless

[0038] The first stage: the temperature of the coal-fired apricot hot-air drying room is set to 40-50°C, and the treatment time is 4 hours.

[0039] The second stage: raise the temperature to 59-60°C, and the drying time is 12 hours.

[0040] The third stage: the temperature is lowered to 48°C, and the relative humidity of the drying equipment is adjusted to 50%, and the time is 8 hours.

[0041] The fourth stage: lower the temperature to 42°C, evenly dehumidify, and the treatment time is 5 hours.

[0042] Turn off the heating system, turn on the circulation fan, and use the waste heat in the drying room to further dry the seabuckthorn for 45 minutes to obtain the dried seabuckthorn fruit.

[0043] The quality of the dried seabuckthorn fruit obtained in this example was measured, and the specific results are shown in Table 1. The content of Escherichia coli in the dried seabuckthorn fruit was detected, and the specific results were ...

Embodiment 3

[0045] Seabuckthorn variety is round yellow

[0046] The first stage: the temperature of the coal-fired apricot hot-air drying room is set to 40-50°C, and the treatment time is 5 hours.

[0047] The second stage: raise the temperature to 59-60°C, and the drying time is 13 hours.

[0048] The third stage: the temperature is lowered to 48°C, and the relative humidity of the drying equipment is adjusted to 50%, and the time is 12 hours.

[0049] The fourth stage: lower the temperature to 42°C, evenly dehumidify, and the treatment time is 7 hours.

[0050] Turn off the heating system, turn on the circulation fan, and use the waste heat in the drying room to further dry the seabuckthorn for 45 minutes to obtain the dried seabuckthorn fruit.

[0051] Other processing methods are the same as in Example 1 or slightly adjusted.

[0052]The quality of the dried seabuckthorn fruit obtained in this example was measured, and the specific results are shown in Table 1. The content of Esch...

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Abstract

The invention discloses a preparation method for dried sea buckthorn fruit. The preparation method for the dried sea buckthorn fruit comprises the following steps: a first stage: placing harvested fresh sea buckthorn fruit in drying equipment, and drying for 3 to 8 hours at the temperature of 40 to 50 DEG C, wherein the internal temperature and the external temperature of the sea buckthorn fruit are the same in the stage; a second stage: rising the temperature to 59 to 60 DEG C, and maintaining for 10 to 24 hours; a third stage: decreasing the temperature to 45 to 48 DEG C, regulating the relative humidity of the drying equipment to be 40 to 50 percent, and maintaining for 7 to 18 hours; a fourth stage: decreasing the temperature to 42 to 45 DEG C and maintaining for 4 to 8 hours; shutting down a heating system, further drying the sea buckthorn fruit by utilizing afterheat of the drying equipment, and maintaining for 40 to 45 minutes. The drying is hot air drying. The preparation method for the dried sea buckthorn fruit provided by the invention requires shorter time compared with a drying processing method, and is more hygienic and safe compared with baking in an earthy baking room; moreover, the prepared sea buckthorn fruit is higher in quality.

Description

technical field [0001] The invention relates to a drying method, in particular to a preparation method of seabuckthorn dried fruit. Background technique [0002] Seabuckthorn is a nutritious fruit that contains flavonoids, organic acids, vitamins and other nutrients needed by the human body. Due to the geographical advantages of long sunshine time and large temperature difference between day and night in Xinjiang, the sea buckthorn it produces is of high quality and is deeply loved by the people. However, due to the fact that the branches of seabuckthorn fresh fruit have thorns, high water content, and are easily damaged, it is difficult to pick, the cost of harvesting is high, the shelf life is short, it is easy to deteriorate, and it is not easy to transport. In order to meet the market demand for seabuckthorn, fresh seabuckthorn fruits are usually dried to make dried seabuckthorn fruits to solve the problems of perishable fresh seabuckthorn fruits and difficult transport...

Claims

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Application Information

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IPC IPC(8): A23B7/005
CPCA23B7/0053
Inventor 马明堃
Owner 青河县金科源林木培育有限公司
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