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Method for quickly dehydrating and baking dimocarpus longan lour

A rapid dehydration and dehydration drying technology, applied in the direction of preservation of fruits/vegetables through dehydration, food drying, and the function of food ingredients, etc., can solve the problems of high cost, difficult product quality, low production efficiency, etc., and achieve low cost , Product quality is easy to grasp, and the effect of high production efficiency

Inactive Publication Date: 2017-02-15
杨晓文 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional longan drying is mainly based on sun drying and fire heat drying, which is time-consuming, wasteful, low production efficiency, high cost, and difficult to control product quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] This embodiment provides a method for quick dehydration and drying of longan, the steps comprising:

[0027] 1) Select Shikia longan or Chuliang longan with no rot, no mildew, no moths, thick flesh, and a maturity of 9 or more;

[0028] 2) Remove branches and leaves from the selected longan, then directly rinse the longan with clear water to remove dust, silt, microorganisms and pesticides on the surface of the longan;

[0029] 3) hot blanching

[0030] Soak the pretreated longan in boiling water at 90°C for 4 minutes;

[0031] 4) to dry

[0032] Spread the blanched longan on the sieve in the ventilation room, dry the moisture on the surface of the longan, and dry the longan with a fan breeze in the ventilation room;

[0033] 5) Dehydration and drying

[0034] Put the longan after drying the surface moisture into an integrated fruit dehydration hot air circulation drying machine for dehydration and drying until the moisture of the longan is reduced to 8-10%, the dry...

Embodiment 2

[0040] This embodiment provides a method for quick dehydration and drying of longan, the steps comprising:

[0041] 1) Select Wuyuan longan or Fuyan longan without rot, mildew, or insects, with thick meat and a maturity of 9 or more;

[0042] 2) Remove the branches and leaves from the selected longan, and then rinse the longan with running water from a special washing machine to remove dust, silt, microorganisms and pesticides on the surface of the longan;

[0043] 3) hot blanching

[0044] Soak the pretreated longan in boiling water at 100°C for 10 minutes;

[0045] 4) to dry

[0046] Spread the blanched longan on the sieve in the ventilation room, dry the moisture on the surface of the longan, and dry the longan with a fan breeze in the ventilation room;

[0047] 5) Dehydration and drying

[0048] The longan after drying the surface moisture is placed in a fruit dehydration hot air circulation drying machine for dehydration and drying, until the moisture of the longan is...

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PUM

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Abstract

The invention discloses a method for quickly dehydrating and baking dimocarpus longan lour. The method comprises the following steps of (1) selecting the dimocarpus longan lour which is free from rot, mildew and damage by worms, and of which the maturity reaches 90% or above; (2) pre-treating the selected dimocarpus longan lour; (3) putting the pre-treated dimocarpus longan lour into boiling water of 90-100 DEG C, and soaking the pre-treated dimocarpus longan lour in the boiling water for 4-6min; (4) performing soaking in hot water; (5) spreading the blanched dimocarpus longan lour on a screen mesh in a ventilation room, and airing water on the surface of the dimocarpus longan lour; (6) placing the aired dimocarpus longan lour without water on surface in a circulating air heater for dehydration and baking until the water content of the dimocarpus longan lour is reduced to 8-10%, wherein the baking temperature is 60-100 DEG C, and the time is 5-8h; (7) performing roasting; and (8) performing packaging. According to the method disclosed by the invention, fresh dimocarpus longan lour is adopted, a dried dimocarpus longan lour fruit food which is made through the technologies of cleaning, blanching, airing, dehydrating and baking is purely natural, the original color, the original flavor and the original nutrition can be still maintained basically after the dried dimocarpus longan lour fruit food is processed, besides, no edible chemical additives are needed, and the dried dimocarpus longan lour fruit food is convenient to store and eat for a long term; and in addition, the method is time-saving and labor-saving, high in production efficiency and low in cost, and product quality is easy to control.

Description

technical field [0001] The invention belongs to the technical field of food production and processing methods, in particular to a method for fast dehydration and drying of longans. Background technique [0002] Longan (scientific name: Dimocarpus longan Lour.), also known as longan, is a subtropical fruit tree and a plant of the genus Longan in the Sapindaceae family. Nutritionists have found that every 100 grams of longan pulp contains 12% to 23% of total sugar, 26.91% of glucose, 1.26% of tartaric acid, 1.41% of protein, 0.45% of fat, 163.7 mg of vitamin C, and 196.6 mg of vitamin K. There are vitamins B1, B2, P, etc., which are processed into dried fruits, containing 74.6 grams of sugar per 100 grams, 35 mg of iron, 2 mg of calcium, 110 mg of phosphorus, 1200 mg of potassium and other minerals, as well as a variety of amino acids, Saponin, X-Glycine, Tannins, Choline, etc., which are the source of its powerful nourishing power. Longan fruit is rich in glucose, sucrose a...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/00A23L5/00A23B7/02
CPCA23B7/02A23V2002/00A23V2200/30A23V2300/10
Inventor 杨晓文杨明彰
Owner 杨晓文
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