Method of preparing crisp grape grains by ultrasound alkaline liquor pretreatment in combination with vacuum freeze drying

Abstract

The invention belongs to the field of agricultural product processing, and particularly relates to a method of preparing crisp grape grains by ultrasound alkaline liquor pretreatment in combination with vacuum freeze drying. The method comprises the steps of raw material selection, cleaning, ultrasound alkaline liquor pretreatment, freezing, vacuum freeze drying, and packaging and storage. According to the method of preparing the crisp grape grains by the ultrasound alkaline liquor pretreatment in combination with the vacuum freeze drying, some physical and biological characteristics or statesof grapes are changed by a power characteristic and cavitation of ultrasound; at the same time, the alkaline liquor pretreatment is combined, that is to say, the alkaline liquor pretreatment is performed under the action of the ultrasound, so that an effect of the pretreatment can be exerted to the greatest extent; a waxy layer on grape peel is removed; the grape peel has slight cracks; at the same time, a cell tissue structure of the grape is changed; a drying rate of the grape in a later stage is increased; the quality of the grape after drying is improved; and a pre-dehydration effect canbe exerted. The method significantly shortens drying time and obtains a crisp grape grain product that is high in nutrition, high in quality and good in taste.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a method for preparing grape crisps through ultrasonic lye pretreatment and vacuum freeze-drying. Background technique [0002] The grapes on the market are mainly eaten fresh, and its products mainly include wine, grape juice, grape fruit vinegar, etc. Grape fruit is a closed tissue wrapped by grape skin, and the water content of the internal tissue is very high. Conventional drying often adopts traditional methods such as outdoor natural drying and hot air drying. The drying takes a long time, the product quality is poor, and the product form is single. With the improvement of people's living standards, nutritious and delicious leisure fruit and vegetable products are becoming more and more popular. The common ones are apple crisp, yellow peach crisp, etc. Grape crisp is relatively rare. [0003] Patent application number: 201511001529.6, dried grape...

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the above-mentioned problems of the existing grape brittle preparation method, the present invention provides a method for preparing grape brittle with ultrasonic lye pretreatment and vacuum freeze-drying to obtain grape brittle with less nutrient loss and high quality