A dried apricot processing method

A processing method and technology of dried apricots, which are applied in food preservation, food processing, food preparation, etc., can solve the problems that the color cannot reach the sulfur-smoked orange, the color is not optimal, and the drying time is short, so as to reduce losses and shorten the drying time. Drying time, effect of improving transparency

Inactive Publication Date: 2007-07-11
CHINA AGRI UNIV
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 3. In the research report on the natural air-drying test of apricots in China, it is mentioned that the color protection treatment adopts two treatment methods: grape drying agent and gas jet impact blanching treatment, in which the concentration of drying agent is 24g/L, and the air jet impact The blanching parameters have not been reported; the drying agent treatment has a better color and luster, which meets the storage requirements after 15 days, and the drying time is longer, while the drying time after blanching is short, eight days, but the color and luster is not optimal
[0006] From the a

Method used

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Examples

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Effect test

Embodiment 1

[0024] Example 1: The apricots cleaned and pitted are subjected to air jet impact blanching. The blanching adopts a temperature of 195° C., a relative humidity of 10% and a wind speed of 4.5 m / s for 11 minutes. The drying adopts blast drying at a temperature of 35 ℃, after 43 hours, it reaches the storage moisture requirement (less than 20% of the water content), the color is orange red, the apricot flavor is strong, no peculiar smell, the taste is good, and the tissue is translucent.

Embodiment 2

[0025] Example 2: The apricots cleaned and pitted are subjected to air jet impact blanching. The blanching adopts a temperature of 105° C., a relative humidity of 85%, and a wind speed of 14.5 m / s for 11 minutes. The drying adopts blast drying at a temperature of 35 ℃, after 61 hours, it reaches the storage moisture requirement (less than 20% of the water content), the color is orange red, the apricot flavor is strong, no peculiar smell, the taste is good, and the tissue is translucent.

Embodiment 3

[0026] Example 3: Carry out air jet impact blanching to the cleaned and pitted apricots. The blanching adopts a temperature of 135° C., a relative humidity of 30% and a wind speed of 9.5 m / s for 11 minutes. Drying adopts blast drying at a temperature of 35 ℃, after 48 hours, it reaches the storage moisture requirement (less than 20% of the water content), the color is orange red, the apricot taste is fragrant, no peculiar smell, the taste is good, and the tissue is translucent.

[0027] The following embodiment is to carry out air jet impact blanching through cleaning, the apricot after depitting, and then carry out the dried apricot processing method of air jet impact drying:

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Abstract

The invention relates to a method for processing dried apricot, wherein it comprises that: washing, removing corn, heating, drying and vacuum packing; the apricot washed and removed corn enters into the air injection heater, impacted by 4. 0-20m/s, 100-200Deg. C and 10-100% humidity air flow for 2-15min, to disinfect enzyme; then enters into the drying box at 50-90Deg. C and 8. 0-15m/s airflow to be dried for 2-15h; then vacuum packing. The inventive dried apricot has high quality, without chemical agent and additive.

Description

technical field [0001] The invention relates to a method for processing fruits and vegetables, in particular to a method for processing dried apricots, and belongs to the field of food processing. Background technique [0002] The general processing flow of dried apricots is: fresh apricots - cleaning - pitting - color protection treatment - drying - finished product, in which different color protection methods and drying methods lead to different quality and time-consuming dried apricots. The following are several existing processing methods of dried apricots: [0003] 1. A color protection treatment method commonly used in China is sulfur fumigation, that is, sending the basket containing apricot slices into the fumigation room, and spreading the sulfur on the lit charcoal. The sulfur is generally controlled at 0.4-0.6kg sulfur / 100kg For the pulp, keep the temperature at 40-50°C in the room, smoke sulfur for 2-3 hours, and then dry it. In the first 4-6 hours, the drying t...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L3/40A23N12/08A23N12/02A23N4/04A23B7/02A23L19/00
Inventor 高振江杜志龙
Owner CHINA AGRI UNIV
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