Microwave and hot air coupling dried coffee flavor dried blueberry and production method thereof

Abstract

The invention discloses a microwave and hot air coupling dried coffee flavor dried blueberry. The microwave and hot air coupling dried coffee flavor dried blueberry is produced from, by weight, 200-210 parts of blueberry, 18-19 parts of coffee beans, 2-3 parts of butter, 2-3 parts of spirulina powder, 1-2 parts of mint leaves, 2-3 parts of chrysanthemum flowers, 1-2 parts of apple flowers, 4.5-5 parts of dietary alkali and 2-2.1 parts of beta-cyclodextrin. Microwave and hot air coupling drying of the blueberry is completed under the common action of temperature gradient, pressure gradient and concentration gradient, so the drying efficiency is high, and the nutrition loss is small; and additionally, the dried blueberry containing various Chinese herbal medicinal components has the efficacy of raising spirit.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a microwave-hot-air coupled dried coffee-flavored dried blueberry 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...

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.