Preparation technology of dried litchis

Abstract

The invention provides a preparation technology of dried litchis. The preparation technology comprises the following steps of (1) selecting fresh litchis, removing decayed and cracked fruits, thoroughly washing the selected fresh litchis, draining off the washed fresh litchis, and sending the drained fresh litchis into hot air drying equipment to be subjected to fixation; (2) placing the litchis treated by the step (1) in a color fixative solution for soaking for 20-30min at the temperature of 35-45 DEG C; (3) airing the litchis treated by the step (2), carrying out vacuum drying to enable the moisture content in the litchis to reach 20 percent or below, so as to obtain semi-finished dried litchi products; and (4) placing the semi-finished dried litchi products obtained after treatment in the step (3) in a freshness retaining coating solution for soaking, fishing out the soaked semi-finished dried litchi products, and blowing the fished-out semi-finished dried litchi products to be dry by natural air to enable the freshness retaining coating solution to be solidified on the surfaces of dried fruit shells to obtain finished dried litchis products. By adopting the preparation technology provided by the invention, the phenomena of mildewing and browning of the litchis in the drying process can be avoided, and the quality of the dried litchis products is greatly improved.

Description

technical field [0001] The invention relates to the technical field of agricultural and sideline products, in particular to a preparation process of dried litchi. Background technique [0002] China is the world's largest lychee grower and the largest lychee producer. Litchi is rich in nutrition, and has the effects of regulating blood fat, lowering blood pressure, anti-oxidation and protecting the liver, so it is deeply loved by consumers at home and abroad. However, the harvesting period of lychees is concentrated in the high temperature season in midsummer, and browning and rot are very easy to occur after harvesting. The output of lychees sold directly is less than 10%. Therefore, it is particularly important to process lychees. Dried lychees are the main processed products of lychees, accounting for more than 80% of the total processing. Such products are easy to store and sell, and have higher sweetness. [0003] The common problem with traditional litchi drying meth...

AI Technical Summary

Problems solved by technology

However, the harvesting period of lychees is concentrated in the high temperature season in midsummer, and browning and rot are very easy to occur after harvesting. The output of lychees that are directly sold fresh is less than 10%. Therefore, it is particularly important to process lychees.

[0003] The common problem with traditional litchi drying methods is that the finished pericarp after drying is severely browned, which greatly affects the sensory quality of dried litchi. At present, there are studies on litchi raw materials that are treated with sulfuric acid to kill enzymes and sulfuric acid acidification to recolor and fix them. To a certain extent, the browning phenomenon of dried lychees is improved, but the final product contains sulfur or even exceeds the standard, which seriously affects the product quality. The dried lychees processed by the above process are prone to insects and mildew during storage; the processing cycle of traditional dried lychees Longer, due to the large amount of lychees to be processed and the high temperature season, some lychees will rot and deteriorate before being processed into dried lychees or cause the quality of finished products to decrease; Shrinkage, cracks often appear, and it is easy to mold and deteriorate from the cracks and stems in the subsequent storage process