Microwave hot-air coupling dried weight-reducing dried black plum and preparation method thereof

Abstract

The invention discloses microwave hot-air coupling dried weight-reducing dried black plum, which is prepared from the following raw materials (by weight): 200-210 parts of black plum, 1-2 parts of konjak powder, 7-8 parts of liquor, 3-4 parts of pepper, 1-2 parts of lotus leaf, 2-3 parts of white gourd peel, 2-3 parts of gynostemma pentaphylla, 4.5-5 parts of edible alkali and 2-2.1 parts of beta-cyclodextrine. According to the invention, the black plum is microwave hot-air coupling dried. The drying process is completed by combined action of temperature gradient, pressure gradient and concentration gradient, etc. Thus, the drying efficiency is high, and nutrient loss is low. In addition, the product contains various Chinese herbal components and has the efficacy of reducing weight.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dried black pudding that can lose weight and is 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. D...

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.