Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Drying method of pitaya slices

A drying method, technology of dragon fruit slices, applied in food drying, preservation of fruits/vegetables through dehydration, food science, etc., can solve the problems of unfavorable active substance retention, dried fruit shape, poor taste, browning reaction, etc., to achieve Shorten drying time, solve quality deterioration, and improve quality

Inactive Publication Date: 2021-06-25
贵州省现代农业发展研究所
View PDF6 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the steaming temperature of rice vinegar can reach 200°C, which is not conducive to the retention of active substances in the pulp, and if the temperature is too high, it will cause browning reaction, resulting in poor shape and taste of dried fruit

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Drying method of pitaya slices
  • Drying method of pitaya slices
  • Drying method of pitaya slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Choose half-ripe dragon fruit, peel it, cut it into thin slices of about 6mm, weigh 1.3kg, put it into a baking tray, ensure that there is no overlap, and carry out microwave drying: first use 2kw microwave power, microwave drying for 5min; then use 1kw Microwave power, microwave drying for 10 minutes; then microwave drying with 0.5kw microwave power for 15 minutes.

[0032] The fruit slices obtained by microwave drying were transferred to a heat pump drying oven, dried with hot air at a constant temperature of 55°C for 5 hours, and then dried at a constant temperature of 65°C for 3 hours, and then the fruit slices were taken out and put into sealed bags.

[0033] After three microwave drying treatments, the water content of the dragon fruit slices was reduced by 40%; after two hot air drying treatments, the final water content of the dragon fruit slices was 8wt.%.

Embodiment 2

[0035] Choose half-ripe dragon fruit, peel it, cut it into thin slices of about 7mm, weigh 1.4kg, put it in a baking tray to ensure that there is no overlap, and carry out microwave drying: first use 2kw microwave power, microwave drying for 10min; then use 1kw Microwave power, microwave drying for 10 minutes; then microwave drying with 0.5kw microwave power for 10 minutes.

[0036] The fruit slices obtained by microwave drying were transferred to a heat pump drying oven, dried with hot air at a constant temperature of 55°C for 5 hours, and then dried at a constant temperature of 65°C for 3 hours, and then the fruit slices were taken out and put into sealed bags.

[0037] After three microwave drying treatments, the water content of the dragon fruit slices was reduced by 45%; after two hot air drying treatments, the final water content of the dragon fruit slices was 7wt.%.

Embodiment 3

[0039] Choose half-ripe dragon fruit, peel it, cut it into thin slices of about 7mm, weigh 2.0kg, put it in a baking tray to ensure that there is no overlap, and carry out microwave drying: first use 2kw microwave power, microwave drying for 10min; then use 1kw Microwave power, microwave drying for 15 minutes; then microwave drying with 0.5kw microwave power for 20 minutes.

[0040] The fruit slices obtained by microwave drying were transferred to a heat pump drying oven, dried with hot air at a constant temperature of 55°C for 5 hours, and then dried at a constant temperature of 65°C for 4 hours, and then the fruit slices were taken out and put into sealed bags.

[0041] After three microwave drying treatments, the water content of pitaya slices decreased by 43%; after two hot air drying treatments, the final water content of dragon fruit slices was 7wt.%.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a drying method of pitaya slices. According to the method, microwave and hot air drying are combined, so that the problem that the quality of the dried pitaya is deteriorated due to conventional drying treatment is solved, volatile flavor components in the dried pitaya are reserved to the greatest extent, meanwhile, the drying time is shortened, and the drying efficiency is improved.M Test results show that the color of the obtained dried dragon fruit slices is closer to that of fresh fruits; Hardness, cohesiveness, elasticity, adhesiveness and chewiness are greatly improved, the slices have good taste and contain 51 volatile flavor substances, and quality of the dried pitaya slices is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a drying method for dragon fruit slices. Background technique [0002] Dragon fruit is a kind of fruit with sweet flavor and rich nutrition. It has various health effects such as nourishing the lungs and clearing the intestines, preventing cardiovascular and cerebrovascular diseases, and anti-aging. Its peel, fruit seeds, and fruit flowers also have high utilization value. Pitaya is mostly sold and eaten as fresh fruit after picking. Because of its short storage period and untimely distribution, the fruit will rot and cause waste. Therefore, the development of processed dragon fruit products can not only solve the problem of short storage period of pitaya, Can improve the added value of dragon fruit again. [0003] Drying is a commonly used technology in fruit and vegetable processing, but the volatile components of dragon fruit are easily changed during the ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02
CPCA23B7/02A23V2002/00A23V2300/10
Inventor 孟繁博林茂黄道梅郑秀艳汤鹏宇陈曦
Owner 贵州省现代农业发展研究所
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com