Milky dried blueberry dried by microwave hot-air coupling and preparation method thereof

Abstract

The invention discloses a milky dried blueberry dried by microwave hot-air coupling. The milky dried blueberry is prepared from the following raw materials in parts by weight: 200-210 parts of blueberries, 4-5 parts of black rice, 10-15 parts of milk, 10-11 parts of onion, 2-3 parts of glucose syrup, 1-2 parts of cornu cervi pantotrichum, 2-3 parts of cortex lycii radicis, 1-2 parts of radix morindae officinalis, 4.5-5 parts of edible alkali and 2-2.1 parts of beta-cyclodextrin. The blueberries of the invention are dried by microwave hot-air coupling, wherein the drying is carried out under the combined action of temperature gradient, pressure gradient and concentration gradient, so the drying efficiency is high and the nutrient loss is less; in addition, the milky dried blueberry provided by the invention contains a plurality of Chinese herbal ingredients, and has the effect of reinforcing the kidney.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a milk-flavored dried blueberry dried by microwave hot air coupling and a preparation method thereof. Background technique [0002] my country has abundant fruit resources, but many fruits are not easy to preserve and are extremely perishable, causing serious losses to fruit farmers. Drying the fruits of fruit production has become a solution to this problem. Fruits undergo a series of reactions during the drying process. These reactions directly affect the color, flavor and nutrition of dried fruit products. Therefore, drying is an important factor affecting the quality of dried fruit. The commonly used methods of fruit drying are microwave drying and hot air drying. However, after microwave drying, as the water content in the material decreases, the temperature of the material surface rises sharply, which will cause the surface of the material to burn and burn. Drying with ...

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.