Spicy dried grape product prepared through coupled drying of microwave and hot air and preparation method thereof

Abstract

The invention discloses a spicy dried grape product prepared through coupled drying of microwave and hot air. The spicy dried grape product is prepared from the following raw materials in parts by weight: 200-210 parts of grape, 2-3 parts of date, 4-5 parts of peanut kernel, 4-5 parts of red pepper, 0.1-0.2 part of lactic acid bacterium, 3-4 parts of edible salt, 1-2 parts of angelica, 2-3 parts of safflower, 1-2 parts of donkey-hide gelatin, 4.5-5 parts of dietary alkali and 2-2.1 parts of beta-cyclodextrine. The grapes are dried through the coupled drying of the microwave and the hot air under the coaction of a temperature gradient, a pressure gradient, a concentration gradient and the like, so that the drying efficiency is high and the nutrient loss is small; in addition, the spicy dried grape product contains a variety of Chinese herbal components and has an antanemic effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy raisin dried by microwave hot air coupling and a preparation method thereof. Background technique [0002] my country is rich in fruit resources, but many fruits are not easy to preserve, and are very easy to rot and deteriorate, causing serious losses to fruit farmers. Dried fruits have become a solution to this problem. A series of reactions will occur during the drying process of fruits, which directly affect the color, flavor and nutrition of dried fruit products, so drying is an important factor affecting the quality of dried fruits. The commonly used fruit drying methods are microwave drying and hot air drying. However, after microwave drying, as the water content in the material decreases, the temperature on the surface of the material rises sharply, which will cause scorching and burning on the surface of the material. Due to the low drying rate and long ...

AI Technical Summary

Problems solved by technology

The commonly used fruit drying methods are microwave drying and hot air drying. However, in the post-microwave drying stage, as the water content in the material decreases, the temperature on the surface of the material rises sharply, which will cause scorching and burning on the surface of the material. Due to the low drying rate and long drying time, it will cause a lot of damage to nutrients, which will seriously affect the drying quality.