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Method for preparing psidium guajave slices by use of closed-loop dehumidification-heat pump technology

The technology of guava slices and heat pump technology is applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food science and other directions, which can solve problems such as short storage time, and achieve good taste, full texture and original fruit flavor. strong effect

Inactive Publication Date: 2017-04-26
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The storage time of guava after picking is relatively short, so it is difficult to keep edible guava in any region and in any season, so it is urgent to develop a kind of form, color, smell, flavor and active ingredients that can keep guava slices at a high degree. Guava chip dry product and preparation method thereof

Method used

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  • Method for preparing psidium guajave slices by use of closed-loop dehumidification-heat pump technology

Examples

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Embodiment 1

[0030] Example 1, see figure 1 :

[0031] The invention provides a kind of adopting closed-loop dehumidification-heat pump technology to make guava slices and a preparation method thereof, adopting closed-loop dehumidification-heat pump drying technology, comprising the following steps:

[0032] 1) Raw material selection: select guavas that are fresh and plump, nearly mature, free from rot and mechanical damage, and basically consistent in shape;

[0033] 2) Cleaning: wash away the surface dirt of the guava raw material, and temporarily store it in the color protection solution;

[0034] 3) Slicing: Cut off the two ends of the cleaned guava pulp, then cut it into round guava slices, with a thickness of 0.2cm;

[0035] 4) blanching: blanching the guava slices at 85°C;

[0036] 5) Color protection: the mass concentration of 0.2% CaCl 2 , 0.5% of 6° mature vinegar and 0.3% of Na 2 HS0 3 Mix at a volume ratio of 1:1:1, pour the blanched guava slices into it, soak for 0.8h, r...

Embodiment 2

[0041] The invention provides a kind of adopting closed-loop dehumidification-heat pump technology to make guava slices and a preparation method thereof, adopting closed-loop dehumidification-heat pump drying technology, comprising the following steps:

[0042] 1) Raw material selection: select guavas that are fresh and plump, nearly mature, free from rot and mechanical damage, and basically consistent in shape;

[0043] 2) Cleaning: wash away the surface dirt of the guava raw material, and temporarily store it in the color protection solution;

[0044] 3) Slicing: Cut off the two ends of the cleaned guava pulp, then cut it into round guava slices, with a thickness of 0.2cm;

[0045] 4) blanching: blanching the guava slices at 82°C;

[0046] 5) Color protection: the mass concentration of 0.2% CaCl 2 , 0.5% of 6° mature vinegar and 0.3% of Na 2 HS0 3 Mix at a volume ratio of 1:1:1, pour the blanched guava slices into it, soak for 0.8h, remove the guava slices, rinse with cl...

Embodiment 3

[0051] The invention provides a kind of adopting closed-loop dehumidification-heat pump technology to make guava slices and a preparation method thereof, adopting closed-loop dehumidification-heat pump drying technology, comprising the following steps:

[0052] 1) Raw material selection: select guavas that are fresh and plump, nearly mature, free from rot and mechanical damage, and basically consistent in shape;

[0053] 2) Cleaning: wash away the surface dirt of the guava raw material, and temporarily store it in the color protection solution;

[0054] 3) Slicing: Cut off the two ends of the cleaned guava pulp, then cut it into round guava slices, with a thickness of 0.2cm;

[0055] 4) blanching: blanching the guava slices at 88°C;

[0056] 5) Color protection: the mass concentration of 0.2% CaCl 2 , 0.5% of 6° mature vinegar and 0.3% of Na 2 HS0 3 Mix at a volume ratio of 1:1:1, pour the blanched guava slices into it, soak for 0.8h, remove the guava slices, rinse with cl...

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Abstract

The invention provides a method for preparing psidium guajave slices by use of a closed-loop dehumidification-heat pump technology. The psidium guajave slices are prepared by virtue of raw material selection, cleaning, slicing, thermal treatment, color protection, astringent removal, drying and packaging processing according to a closed-loop dehumidification-heat pump technology. The adopted closed-loop dehumidification-heat pump technology is capable of keeping the original tissue shape, smell, favorable sensing evaluation and nutritional ingredients of psidium guajave to the maximal degree; the product is low in moisture content, complete in internal cell structure; the original shape, color, lustre, smell, flavor and active ingredients of fresh psidium guajave slices can be basically kept; furthermore, the method is simple in process , high in production efficiency and low in energy consumption and conforms to the clean production requirements of energy conservation and emission reduction.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for producing guava slices by adopting a closed-loop dehumidification-heat pump technology. Background technique [0002] Guava, Myrtaceae, Guava is an arbor tree with strong growth adaptability, regardless of soil, and easy cultivation. Its fruit is berry spherical, oval or pear-shaped, with persistent sepals at the top, white and yellow flesh, hypertrophic placenta, light red flesh, sweet and juicy taste, smooth flesh, less or seedless fruit core, is a subtropical One of the famous and high-quality fruit varieties, often eaten can supplement the nutrients that the human body lacks, and can strengthen the body and improve physical fitness. Its nutrients are not only comprehensive but also high in trace elements. Eating a guava for breakfast can meet the nutrients needed by the body, such as protein, fat, etc., and supplement the nutrients lacking in the body, s...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/41A23L5/20A23L5/10
CPCA23V2002/00A23V2200/14A23V2200/16
Inventor 刘富来张业东
Owner FOSHAN UNIVERSITY
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