Preparation method of instant dried fruit

A technology of dried fruit and fruit, applied in food drying, preservation of fruits/vegetables through dehydration, food science, etc., can solve the problems of hard to chew dried fruit, sticky teeth, high viscosity of dried fruit, etc., to achieve easy chewing and digestion, not suitable for Sticky, easy-to-preserve effect

Inactive Publication Date: 2017-11-24
XINGHUA LIANFU FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods all have a common disadvantage: when the water in the fruit is lost, the original filled cellulose loses the filled water and becomes tighter, the cellulose becomes more

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of instant dried fruit, comprising the following steps,

[0020] The first step, preparation before drying: screening, grading, cleaning, slicing or block making of fruit pulp for later use; choose one of apples, strawberries, cherry tomatoes, cranberries and pears, and select qualified fruits Finally, classify according to the size of the fruit, cut into fruit slices or fruit blocks after cleaning; lay flat and put it in a dryer for drying;

[0021] The second step, drying: place the fruit slices or fruit blocks obtained in the first step to dry in an environment of 40-60 ° C, and perform a cycle operation of "beating-watering-closed placement-beating" during the drying process, specific steps As follows: Lightly beat the pulp, turn the pulp during the beating process, and flip the pulp while beating, evenly loosen the pulp, destroy the original cell tissue structure, and collect the overflowing juice during the beating process. After the end, pou...

Embodiment 2

[0025] A preparation method of instant dried fruit, comprising the following steps,

[0026] The first step, preparation before drying: screening, grading, cleaning, blanching, slicing or block making of fruit pulp for later use; choose one of the fruits such as apple, strawberry, cherry tomato, cranberry and pear, and screen out Qualified fruits are graded according to the size of the fruit, cleaned and blanched, then cut into fruit slices or fruit blocks; lay flat and put them in a dryer for drying;

[0027] The second step, drying: place the fruit slices or fruit blocks obtained in the first step to dry in an environment of 40-60 ° C, and perform a cycle operation of "beating-watering-closed placement-beating" during the drying process, specific steps As follows: Lightly beat the pulp, turn the pulp during the beating process, and flip the pulp while beating, evenly loosen the pulp, destroy the original cell tissue structure, and collect the overflowing juice during the bea...

Embodiment 3

[0030] A preparation method of instant dried fruit, comprising the following steps,

[0031] The first step, preparation before drying: the fruit is screened, graded, cleaned, blanched, sulfurized, sliced ​​or block made into pulp for later use; choose one of the fruits such as apple, strawberry, cherry tomato, cranberry and pear After screening out qualified fruits, they are graded according to the size of the fruits, cleaned, blanched, then sulfur-fumigated, and then cut into fruit slices or fruit blocks; lay them flat and put them in a dryer for drying;

[0032] The second step, drying: place the fruit slices or fruit blocks obtained in the first step to dry in an environment of 40-60 ° C, and perform a cycle operation of "beating-watering-closed placement-beating" during the drying process, specific steps As follows: Lightly beat the pulp, turn the pulp during the beating process, and flip the pulp while beating, evenly loosen the pulp, destroy the original cell tissue str...

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PUM

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Abstract

The invention relates to a preparation method of an instant dried fruit. The preparation method comprises the following steps: preparation before drying, drying and selected packaging; the drying step is that a fruit is put in an environment of 40-60 DEG C for drying, and cyclic operations of beating, pouring, hermetically putting and beating are performed in the drying process; the specific steps are shown as follows: flesh is lightly beaten and is overturned in the beating process, so that beating and overturning are simultaneously performed; the flesh is uniformly beaten, so that an original cellular structure is damaged; juice overflowed in the beating process is collected and is poured on the flesh again after the end of a round of beating, the flesh is kept hermetic after pouring and is beaten again after hermetically putting for a certain time; in the cyclic operations, beating and pouring are performed for at least three times. The preparation method of the instant dried fruit, provided by the invention, have the benefits that the prepared dried fruit is delicate in mouth feeling, easy to chew and digest, hard to adhere onto teeth, easy to preserve, good in color and luster, natural and environmentally friendly; with the adoption of the preparation method, the drying speed is high, and the drying time is shortened.

Description

technical field [0001] The invention relates to a preparation method of instant dried fruit. Background technique [0002] Dried fruit is a popular snack in recent years. On the one hand, dried fruit is convenient to use, and on the other hand, compared with traditional candies and snacks, it has higher nutritional value. It is especially suitable for office workers to quickly supplement nutrition after work. The main components lost after the fruit is dried are water and vitamins, but other nutrients are concentrated, such as sugar, potassium, iron, calcium and other minerals and dietary fiber. Compared with fresh fruit of the same quality, the nutrient content of dried fruit is more dense. , Of course, the sugar content is higher, and the energy is also higher. At the same time, dried fruit has become the first choice for workers who go out for travel and adventure, and work in special environments (such as sailing, industrial and mining) due to high labor intensity and u...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23B7/02
CPCA23B7/02A23L19/01A23L19/03A23V2002/00A23V2300/10
Inventor 刘庆峥刘庆嵘陈洪虎邓昊宋展
Owner XINGHUA LIANFU FOODS
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