Sober-up and liver-protecting dried cherry tomato dried by microwave hot-air coupling and preparation method thereof

Abstract

The invention relates to a sober-up and liver-protecting dried cherry tomato dried by microwave hot-air coupling. The dried cherry tomato is prepared from the following raw materials in parts by weight: 200-210 parts of cherry tomatoes, 7-8 parts of walnut kernels, 2-3 parts of brown sugar, 20-22 parts of rice vinegar, 1-2 parts of flos puerariae, 2-3 parts of radix astragali, 1-2 parts of fructus schisandrae, 3-4 parts of fructus aurantii, 4.5-5 parts of edible alkali and 2-2.1 parts of beta-cyclodextrin. The cherry tomatoes of the invention are dried by microwave hot-air coupling, and the drying is carried out under the combined action of temperature gradient, pressure gradient and concentration gradient, so that the drying efficiency is high and the nutrient loss is less; in addition, the dried cherry tomato provided by the invention contains a plurality of Chinese herbal ingredients, and has the effects of dispelling the effects of alcohol and protecting the liver.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dried cherry tomato which can sober up alcohol and protect the liver and is prepared by microwave hot air coupling drying. 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 materia...

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.