A kind of preparation method of reducible fruit and vegetable dehydrated product

Abstract

The invention relates to the technical field of agricultural product processing, in particular to a method for preparing reducible dehydrated fruit and vegetable products. The method comprises: fruit and vegetable raw material selection, fruit and vegetable pretreatment, preparation of quality preservation auxiliary agent and fruit and vegetable air-drying process. With this method, the quality preservation auxiliary agent is made of natural raw materials, and the fruit and vegetable raw materials do not need to be treated at high temperature, which realizes real low-temperature drying. It is in the state of fresh fruits and vegetables, and the preparation process is simple, no food additives are added at all, and the preparation cost is low.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a preparation method of reducible dehydrated fruit and vegetable products. Background technique [0002] There are two types of dehydration and drying methods for fruits and vegetables: natural drying and artificial dehydration. Food artificial dehydration methods include hot air drying, microwave drying, puffing drying, infrared and far infrared drying, vacuum drying, etc. At present, the commonly used methods of dehydration and drying of fruits and vegetables are hot air drying and dehydration and freeze vacuum drying and dehydration. [0003] Hot air drying and dehydration technology requires fruits and vegetables to be blanched and then dried with hot air. Boiling water is used for blanching, followed by drying and dehydration at a temperature of 65°C to 85°C. [0004] Vacuum freezing technology requires fruits and vegetables to be blanch...

AI Technical Summary

Problems solved by technology

Although the freezing vacuum dehydration method is currently an advanced dehydration and drying method for fruits and vegetables, the process uses high-temperature, low-temperature, and hot-air equipment, which takes a long time, complicated equipment, high costs, and high product costs.

[0005] Whether it is hot air drying dehydration or vacuum freeze drying dehydration technology, the color, aroma and shape of fresh fruits and vegetables after rehydration will be destroyed to a certain extent after blanching of fruits and vegetables, and the rehydration effect is not very ideal; the drying temperature is 65℃~85℃, It cannot achieve true low-temperature drying and maximize the maintenance of fruit and vegetable nutrition; especially after rehydration and reduction of blanched fruits and vegetables, the state of fresh fruits and vegetables cannot be obtained

[0006] When the fruit and vegetable products are unsalable, the cost of using the existing hot air drying or vacuum freeze drying is high, and it is not suitable for digesting the unsalable fruit and vegetable products, and the existing technology needs to blanch the fruits and vegetables at high temperature, and the fresh fruits and vegetables cannot be restored after rehydration, which limits cooking. cooking method, so the existing technology lacks a real rehydration reduction, easy mass production, and low-cost fruit and vegetable drying technology

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