Preparation method of dried nectarines

A nectarine and drying technology, which is applied to the functions of food ingredients, food preservation, and fruit and vegetable preservation, etc., can solve the problems of nutrient loss and low nutrient content, and achieve the effect of avoiding loss, rich nutrition, and rich taste

Inactive Publication Date: 2019-02-15
芜湖县兰馨油桃种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently prepared dried peaches have low nutrient content, and a large

Method used

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  • Preparation method of dried nectarines

Examples

Experimental program
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Effect test

Example Embodiment

[0016] Example 1

[0017] A method for preparing dried nectarine, including the following steps: taking nectarine slices and immersing them in a color preserving agent solution, soaking, taking out the nectarine slices and immersing them in a xylitol-milk aqueous solution, soaking, then freezing and vacuum drying, and finally changing the temperature and pressure Poor puffing and drying to obtain dried nectarine.

Example Embodiment

[0018] Example 2

[0019] A method for preparing dried nectarine, including the following steps: nectarine is washed with water, soaked in a 0.05wt% citric acid aqueous solution for 4 minutes, washed with water, cored and sliced ​​to obtain nectarine slices with a thickness of 5-6 mm, and nectarine slices are taken Dip into the color retention agent solution, soak for 30 minutes, take out the nectarine slices and immerse them in the xylitol-milk aqueous solution for 6.5 hours, then adjust the temperature to -10°C, freeze and vacuum dry until the water content of the nectarine slices is 30wt%, Finally, the variable temperature and pressure difference puffing drying obtains dried nectarines, wherein the puffing temperature of the variable temperature and pressure difference puffing drying is 70°C, the puffing pressure is 0.3MPa, the evacuation temperature is 50°C, the stagnation time is 7min, and the evacuation time is 2.8h.

Example Embodiment

[0020] Example 3

[0021] A preparation method of dried nectarine, comprising the following steps: nectarine is washed with water, soaked in a 0.07wt% citric acid aqueous solution for 3 minutes, washed with water, cored and sliced ​​to obtain nectarine slices with a thickness of 5-6 mm, and nectarine slices are taken Dip into the color retention agent solution for 40 minutes, take out the nectarine slices and immerse them in the xylitol-milk aqueous solution for 5.5 hours, then adjust the temperature to -15°C, freeze and vacuum dry until the water content of the nectarine slices is 25wt%, Finally, variable temperature and pressure difference puffing and drying are used to obtain dried nectarines. The puffing temperature of variable temperature and pressure difference puffing drying is 75℃, puffing pressure is 0.25MPa, evacuation temperature is 55℃, stagnation time is 5min, evacuation time is 3.2h, color protection The agent solution is a mixed aqueous solution of tea polyphenols ...

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Abstract

The invention discloses a preparation method of dried nectarines. The method comprises the following steps: immersing nectarine slices in a color fixative solution, conducting soaking, taking out thenectarine slices, immersing the nectarine slices in a xylitol-milk aqueous solution, conducting soaking, conducting freeze vacuum drying, and finally conducting puffing and drying under variable temperature and differential pressure to obtain the dried nectarines. According to the invention, the steps are linked together, so that the prepared dried nectarines are rich in nutrients and sweet and crisp in mouth feel.

Description

technical field [0001] The invention relates to the technical field of nectarine processing, in particular to a method for preparing dried nectarines. Background technique [0002] my country has a large output of nectarines, which have a high water content and are sweet and sour. Nectarines are typical climacteric fruits. Due to the short harvest period of nectarines, they are concentrated in the market, juicy and tender, and are extremely perishable. At present, there are no effective and low-cost insurance measures for nectarines. Fresh food period is very short. People often make it into canned food, preserved peaches, peach juice, dried peach slices and other products. Currently prepared dried peaches have low nutrient content, and a large amount of nutrient components are lost during the preparation process. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a method for preparin...

Claims

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Application Information

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IPC IPC(8): A23B7/024A23B7/148A23L5/41A23L33/125A23L33/19
CPCA23B7/024A23B7/148A23V2002/00A23L5/41A23L33/125A23L33/19A23V2200/14A23V2200/16A23V2200/312A23V2250/6422
Inventor 许斌飞李兰华
Owner 芜湖县兰馨油桃种植专业合作社
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