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A drying agent and grape technology, applied in food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of low investment and long time required for dehydration.
Inactive Publication Date: 2003-08-27
克热木・司马义
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Abstract
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Problems solved by technology
This method of making raisins is low-investment, but takes a long time to dehydrate and is affected by climate change
Method used
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Embodiment 1
[0033] Embodiment 1 is that this grape drying agent is made up of following components:
[0037] The production method of grape drying agent of the present invention, its steps are as follows:
[0038] A, the alkali metal hydroxide is mixed with ethanol, stirred for 5 minutes;
[0039] B. Mix edible oil with emulsifier and stir for 2 minutes;
[0040] C, mix the coloring agent with alum and add water, stir for 3 minutes;
[0041] D. Mix the mixture prepared in step A with the mixture obtained in step C and stir for 5 minutes;
[0042] E. Mix the mixture prepared in step D with the mixture obtained in step B and stir for 3 minutes;
[0043] F. Mix the mixture prepared in step E with sodium carbonate and stir for 10 minutes to form a paste, then air dry.
[0044] Crush the sieve with 0.1mm sieve, and put it in a ventilated place ...
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Abstract
The present invention relates to a grape siccative agent capable of promoting accelerated dehydration of grape and its preparatino method. It is made up by using (wt%) 1.2%-3.5% of potassium hydroxide, 65-85% of sodium carbonate, 8-17% of ethyl alcohol, 8.16-11.8% of edible oil, 0.8-2.3% of coloring agent, 0.5-1.4% of alum or sodium hydroxide and 0.8-2.5% of emulsifier through the processes of fully mixing according to proportion, drying, pulverizing, sieving and packaging, etc. Said product has no toxic side effect. The dried-to-raisin grapes are good in quality and coloury.
Description
technical field [0001] The invention relates to a dehydrating agent for fruit preservation and a production method thereof, in particular to a grape drying agent for accelerating grape dehydration and a preparation method thereof. Background technique [0002] At present, the traditional drying method is mainly used in the production of raisins. In the Turpan area of Xinjiang, the weather is hot and dry in summer and autumn. After the grapes are ripe, they are not pretreated. They are picked and directly hung in a special drying room. Densely covered with ventilation holes, the dry hot air passes through the drying room to continuously evaporate the water on the surface of the fresh grapes hanging in the drying room, and the green raisins are made by natural air drying. This method of making raisins is low-investment, but it takes a long time to dehydrate and is affected by climate change. [0003] There is also the use of dehydrating agents to dehydrate ripe grapes and d...
Claims
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Application Information
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