Production method of flavored soft dried fruits

Abstract

The invention discloses a production method of flavored soft dried fruits. The method comprises the following steps: carrying out microwave vacuum drying on banana slices or mango blocks until the banana slices or mango blocks are half-dried, putting the half-dried banana slices or mango blocks into a vacuum kneading and rolling machine, carrying out solid permeation, and carrying out secondary vacuum microwave drying to obtain the flavored soft dried fruits. The dried fruits are subjected to microwave vacuum drying, so the temperature is low, the speed is high, and nutritional ingredients inthe product are fully reserved; air in the fruit blocks is exhausted through vacuum kneading and rolling permeation, and permeation is enhanced by kneading and rolling, so a penetrating agent is uniformly distributed in the fruit blocks, when the pressure is recovered to normal pressure, the penetrating agent is absorbed, uniform distribution of the penetrating agent in the fruit blocks is furtherpromoted, the moisture state is adjusted, and a soft texture is achieved through microwave vacuum drying, solid permeation and microwave vacuum drying. In addition, the dried fruits can be coated before and after secondary microwave vacuum drying to produce dried fruits with various tastes such as passion fruit taste and chocolate taste, nutritional ingredients in the dried fruits are fully reserved, the dietary requirements of different consumers are met, and the development direction of food processing in the future is met.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of flavored soft dried fruit. Background technique [0002] Traditional dried fruit products include preserved fruit and dried fruit. Preserved fruit (such as preserved mango) is sugar-coated, relying on a large amount of sugar to obtain high osmotic pressure and low moisture to prolong the shelf life of the product. At the same time, high sugar makes the product tissue soft and plump without shrinking. At the same time, preservatives and antioxidants are added to prolong the product. Shelf life, reduce product browning. Dried fruit is directly processed by drying methods, and these methods include vacuum freeze-drying (such as freeze-dried durian), sun-drying or hot-air drying (such as dried longan and raisins), heat pump drying (CN 109717492A), infrared drying ( CN103610220A), microwave drying or microwave vacuum drying (CN109744306A, CN109907259A...

AI Technical Summary

Problems solved by technology

Preserved mango is the main dried product of mango. In addition, there are other processing technologies such as freeze-drying, microwave drying, and differential pressure puffing. The processing technology of soft dried mango with long shelf life and low browning has also not been reported.

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