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Making method of dried lichee

A production method and dried lychee technology are applied in food preservation, fruit and vegetable preservation, food science, etc., and can solve problems such as inability to improve the aroma, poor color, and unstable quality of dried lychees, and achieve economic benefits and development prospects. Work efficiency, improve the effect of pulp quality

Inactive Publication Date: 2019-01-15
广西涛涛生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, traditional litchi drying methods, such as hot air drying, generally have the problem of severe browning, poor color, and unstable quality of the finished pericarp after drying, which greatly affects the sensory quality of dried litchi; However, there is a problem that the aroma of dried lychees cannot be improved, and the sensory quality of dried lychees obtained by drying is not ideal.

Method used

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  • Making method of dried lichee
  • Making method of dried lichee
  • Making method of dried lichee

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method of dried lychee, comprises the following steps:

[0023] (1) selection of raw materials: select fresh lychees with uniform size, no mechanical damage and no pests and diseases as raw materials, and rinse the fresh lychees;

[0024] (2) Steam treatment: After the above-mentioned fresh lychees were treated with black tea extract steam at a temperature of 110° C. for 2 minutes, they were placed in ice water and cooled to room temperature;

[0025] (3) Color protection treatment: immerse the above-mentioned cooled lychees in the color protection solution, first assist soaking treatment under a vacuum of 100Kpa for 3 minutes, then naturally soak for 15 minutes, and finally use ultrasonic auxiliary treatment for 2 minutes, and remove; , the color protection solution contains 2% black tea extract, 0.1% phytic acid, 0.2% citric acid and 0.1% calcium chloride by weight percentage;

[0026] (4) Drying treatment: the lychees after the above-mentioned ...

Embodiment 2

[0029] A kind of preparation method of dried lychee, comprises the following steps:

[0030] (1) selection of raw materials: select fresh lychees with uniform size, no mechanical damage and no pests and diseases as raw materials, and rinse the fresh lychees;

[0031] (2) Steam treatment: After the above-mentioned fresh lychees were treated with black tea extract steam at a temperature of 115° C. for 3 minutes, they were placed in ice water and cooled to room temperature;

[0032] (3) Color protection treatment: immerse the above-mentioned cooled lychees in the color protection solution, first assist soaking treatment under a vacuum of 105Kpa for 4 minutes, then naturally soak for 17 minutes, and finally use ultrasonic auxiliary treatment for 3 minutes, and remove; , the color protection solution contains 2.2% black tea extract, 0.15% phytic acid, 0.25% citric acid and 0.2% calcium chloride by weight percentage;

[0033] (4) Drying treatment: the lychees after the above-mentio...

Embodiment 3

[0036]A kind of preparation method of dried lychee, comprises the following steps:

[0037] (1) selection of raw materials: select fresh lychees with uniform size, no mechanical damage and no pests and diseases as raw materials, and rinse the fresh lychees;

[0038] (2) Steam treatment: After the above-mentioned fresh lychees were treated with black tea extract steam at a temperature of 120° C. for 3 minutes, they were placed in ice water and cooled to room temperature;

[0039] (3) Color protection treatment: immerse the above-mentioned cooled lychees in the color protection solution, first assist soaking treatment under a vacuum of 110Kpa for 5 minutes, then naturally soak for 20 minutes, and finally use ultrasonic auxiliary treatment for 3 minutes, and remove; , the color protection solution contains 2.5% of black tea extract, 0.2% of phytic acid, 0.3% of citric acid and 0.3% of calcium chloride by weight percentage;

[0040] (4) Drying treatment: the lychees after the abo...

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Abstract

The invention belongs to the technical field of food processing, and particularly discloses a making method of dried lichee. The making method of the dried lichee comprises the following steps of (1)selecting raw materials: selecting fresh lichee of good quality as raw materials; (2) performing steam treatment: treating lichee with black tea leaching solution steam; (3) performing color protection treatment: treating the lichee after steam treatment with a color fixative; (4) performing drying treatment: treating the lichee after color protection in the working procedures of performing red light irradiation treatment for the first time; performing ventilating for softening; performing vacuum drying treatment for the first time; performing ventilating for softening; performing red light irradiation treatment for the second time; performing ventilating for softening; performing vacuum drying treatment for the second time; and performing ventilating and cooling; and (5) performing dryingpost-treatment: bagging the dried lichee, performing vacuum bag sealing, performing sterilizing and performing cooling, so as to obtain the finished products of the dried lichee. Through the adoptionof the making method of dried lichee disclosed by the invention, the obtained dried lichee has good organoleptic quality and good pulp quality, and is good in storing effect.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for making dried lychees. 【Background technique】 [0002] Litchi belongs to the genus Litchi of Sapindaceae. It is a famous characteristic fruit in southern China. Its fruit is rich in nutrition, bright in color, tender and juicy, and sweet in flavor. Great reputation. However, because the harvest season of lychee is the high temperature season in midsummer, it is not resistant to high temperature and storage and transportation after harvesting. Usually, untreated lychees can only be stored for 20 days at a low temperature of 2-5°C, which seriously restricts the long-distance transportation and sales of lychees. Therefore, besides being eaten fresh, lychees are often processed into dried lychees, lychee juice, canned lychees, quick-frozen lychees, lychee wine, preserved lychees, etc. Among them, dried lychee is the main processed product of lychee, accountin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/152A23L5/41
CPCA23B7/152A23B7/02A23L5/41
Inventor 黎涛
Owner 广西涛涛生态农业科技有限公司