Blood-glucose-reducing raisin prepared through microwave and hot air coupled drying and preparation method of same

Abstract

Blood-glucose-reducing raisin prepared through microwave and hot air coupled drying. The raisin is prepared from, by weight, 200-210 parts of grapes, 3-4 parts of mussel flesh, 3-4 parts of pigskin, 4-5 parts of mung beans, 0.04-0.05 parts of protease, 4-5 parts of bamboo salt, 2-3 parts of salviae miltiorrhizae, 1-2 parts of polygonatum odoratum, 2-3 parts of lucid ganoderma, 4.5-5 parts of edible alkali and 2-2.1 parts of [beta]-cyclodextrine. In the invention, the grapes are dried in a manner of microwave and hot air coupled drying, which is completed under the cooperative effects of temperature gradient, pressure gradient and concentration gradient, so that the method is high in drying efficiency and low in nutrition loss. In addition, the raisin contains various Chinese herbal medicine components and has effects of reducing blood glucose.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a hypoglycemic 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 an...

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.