Preparation method of additive-free dried peaches

Abstract

The invention relates to the technical field of food processing, and discloses a zero-additive dried peach making method, which comprises: S1, selecting fresh yellow peaches meeting requirements, washing, and draining; s2, performing alternate treatment of steaming and drying on the cleaned yellow peaches; and S3, after drying, cooling the dried peaches to normal temperature, and performing vacuum packaging. The cleaning step in the step S1 comprises the following sub-steps: S1.1, putting the yellow peaches in clear water for preliminary soaking for 5-10 minutes so as to remove dust and impurities on the surfaces of the yellow peaches. Through alternate treatment of multiple times of steaming and drying, the taste of the dried peaches is improved, the original flavor and nutritional ingredients are reserved, meanwhile, time and temperature are strictly controlled, bacteria are effectively killed, the shelf life is prolonged, the technological process is optimized, operation is simplified, production efficiency is improved, cost is reduced, and the dried peaches have wide industrial production application prospects.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for making zero-additive dried peaches. Background Art

[0002] In traditional peach drying processing technology, high-temperature drying or low-temperature long-term drying methods are generally used. Although these methods have solved the problem of water removal to a certain extent, there are still many technical bottlenecks. The existing technical means are not ideal in maintaining taste, retaining nutrients and improving shelf life.

[0003] The most common method in the prior art is to remove the moisture of peaches by single high-temperature drying. This method is simple to operate and can complete the drying process in a relatively short time. However, due to the high-temperature dehydration being too fast, the surface of the dried peaches is often too hard, and the inner layer of moisture fails to evaporate completely, resulting in an uneven taste of the dried peaches, with the outside being dry and the inside being wet, which greatly affects the eating experience. In addition, high-temperature and long-term drying will also cause the nutrients in the dried peaches, especially water-soluble vitamins such as vitamin C, to be destroyed in large quantities due to the effect of high temperature, resulting in a decrease in the nutritional value of the final product.

[0004] In order to make up for this deficiency, some methods use the technology of low-temperature and long-term drying. This method prolongs the drying time by lowering the temperature to avoid the destruction of nutrients by high temperature, but this method has significant disadvantages. First, low-temperature drying takes longer, so the energy consumption is higher and it is inefficient for large-scale industrial production. Secondly, due to the slow removal of moisture during the long-term drying process, there is still the problem that the outer layer of the dried peach is dry while the moisture in the inner layer is not fully removed. Furthermore, low-temperature and long-term drying does not effectively solve the problem of moisture distribution of dried peaches, and local over-drying is prone to occur, which in turn affects the consistency of product quality.

[0005] At present, although some technologies have tried to optimize between steaming and drying, there is still a lack of effective solutions to maintain the taste and nutritional content of dried peaches. Generally speaking, although the alternating method of steaming and drying improves the uniformity of ripening of dried peaches to a certain extent, it still cannot comprehensively improve the overall quality of dried peaches due to the inaccurate control of processing temperature and time. During the steaming process, the excessive retention of water has not been effectively controlled, and it is still difficult to completely and evenly remove the water during the drying process, resulting in the product's taste and shelf life failing to achieve the desired effect.

[0006] Therefore, the current production process of dried peaches still faces many challenges, especially in terms of the balance between taste, nutrient retention, shelf life and industrial production efficiency. There is still a lack of a processing method that is both efficient and can maintain the flavor and nutrition of dried peaches. The existence of these problems greatly limits the application potential and market competitiveness of existing technologies in dried peach production. Summary of the invention

[0007] In view of the deficiencies in the prior art, the present invention provides a method for producing zero-additive dried peaches, which solves the problems of poor taste, nutrient loss, short shelf life and low industrial production efficiency in the prior art dried peach production.

[0008] To achieve the above objectives, the present invention is implemented by the following technical scheme: a method for preparing zero-additive dried peaches, comprising the following steps: S1. Select fresh yellow peaches that meet the requirements and wash and drain them; S2, steaming and drying the washed yellow peaches alternately; S3. After drying, the dried peaches are cooled to room temperature and vacuum packed.

[0009] Preferably, the cleaning step in step S1 includes the following sub-steps: S1.1. Soak the yellow peaches in clean water for 5-10 minutes to remove dust and impurities on the surface; S1.2. Use a soft brush to gently scrub the surface of the peaches, making sure to remove all visible impurities and residual pesticides, but avoid damaging the peel; S1.3. After washing, remove the yellow peaches and place them in a sieve or bamboo basket to drain for 1-2 hours to ensure that the water after washing is completely removed.

[0010] Preferably, the alternating treatment steps of steaming and drying in step S2 include the following sub-steps: S2.1. Put the drained yellow peaches into a steamer and steam them; S2.2, put the steamed yellow peaches into a dryer and dry them at 80°C for 7-9 hours, turning the yellow peaches every 2 hours during the drying process; S2.3, steaming the yellow peaches after the first drying, and then putting them into the dryer again, drying at 80°C for 7-9h; S2.4, putting the yellow peaches dried for the second time into a steamer for steaming for the third time; S2.5. Place the yellow peaches after the third steaming into a dryer and dry them at 60°C for 5-7 hours until the moisture content of the dried peaches reaches 20%-30%.

[0011] Preferably, the steam temperature during steaming in step S2.1 is controlled at 90-95° C., and the steaming time is 15-20 min.

[0012] Preferably, the steaming time in step S2.3 is 15-20 min.

[0013] Preferably, the steaming time in step S2.4 is 15-20 min.

[0014] Preferably, the vacuum packaging step in step S3 includes the following sub-steps: S3.1. Put the dried peaches cooled to room temperature into a vacuum packaging bag to avoid direct contact with air; S3.2. Use a vacuum packaging machine to perform vacuum sealing, and set the vacuum degree to -0.8 bar.

[0015] The present invention provides a method for preparing dried peaches without additives, which has the following beneficial effects: 1. The present invention effectively improves the taste of dried peaches by alternately steaming and drying for multiple times, making them softer and chewier, while retaining the original flavor and nutrients of the yellow peaches to the maximum extent. Compared with the single drying or heating treatment method used in the prior art, the process of the present invention avoids the loss of nutrients and ensures the high quality of the product.

[0016] 2. The present invention can effectively kill bacteria and microorganisms by strictly controlling the time and temperature of steaming and drying, thereby ensuring the safety of the dried peaches and extending their shelf life. Compared with the problems of short shelf life and susceptibility to contamination in the prior art, the present invention effectively improves the stability and storage resistance of the product through precise temperature control and time management.

[0017] 3. The preparation method of the present invention is simple and easy to implement, with clear process and simple operation, and is particularly suitable for large-scale industrial production. Compared with the traditional complex and time-consuming processing method, the present invention not only improves the production efficiency but also reduces the production cost by optimizing the process flow, and has broad industrial application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 The present invention is a flowchart of the method for making the same. DETAILED DESCRIPTION

[0019] The following will be combined with the drawings in the specification of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0020] Please refer to the attached Figure 1 The embodiment of the present invention provides a method for preparing zero-additive dried peaches, comprising the following steps: S1. Select fresh yellow peaches that meet the requirements and wash and drain them; S2, steaming and drying the washed yellow peaches alternately; S3. After drying, the dried peaches are cooled to room temperature and vacuum packed.

[0021] Embodiment 1: step: Choosing yellow peaches: Choose yellow peaches that are 90% mature, with a sugar content of ≥12%. Make sure that the surface of the yellow peaches is free of pests and diseases, and the fruit is plump and uniform in size. Choose about 10kg of fresh yellow peaches.

[0022] Clean with clean water: Soak the yellow peaches in clean water for 5 minutes to remove dust and impurities on the surface. Use a soft brush to gently scrub the surface to avoid damaging the peel. After cleaning, remove the yellow peaches and place them on a sieve to drain for 1 hour.

[0023] Drain: Place the washed yellow peaches in a ventilated place to drain naturally for 1 hour to ensure that the surface moisture is completely removed.

[0024] First steaming: Put the drained yellow peaches into the steamer and steam for 15 minutes. Control the steam temperature at 90℃ to ensure uniform steam and uniform heating of the yellow peaches.

[0025] First drying: Put the steamed yellow peaches into the dryer, set the temperature to 80℃, and dry for 8 hours. Turn the peaches every 2 hours to ensure that the peaches are evenly dried.

[0026] Second steaming: Put the yellow peaches that have been dried for the first time back into the steamer and steam them for 15 minutes to soften the peaches again and ensure that they are fully cooked.

[0027] Second drying: Put the steamed peaches into the dryer and dry them at 80℃ for 8 hours. Turn them over every 2 hours to continue to reduce moisture.

[0028] Third steaming: Steam the yellow peaches dried for the second time for another 15 minutes to ensure that the yellow peaches are thoroughly cooked and have a soft texture.

[0029] Third drying: Put the yellow peaches into the dryer, set at 60℃, and dry for 6 hours to ensure that the moisture content of the dried peaches drops to 25%.

[0030] Cooling and vacuum packaging: After drying, the dried peaches are cooled to room temperature and then vacuum packaged. The vacuum degree is set to -0.8 bar to prevent moisture and contamination.

[0031] Embodiment 2: step: Choosing yellow peaches: Choose yellow peaches that are moderately mature, with a sugar content greater than 12%, no damage to the fruit, uniform size, and weighing about 15kg.

[0032] Clean with clean water: Soak the peaches in clean water for 10 minutes, stirring gently to remove impurities. Use a soft brush to scrub the surface of each peach to remove any visible stains. After cleaning, remove the peaches and place them on a sieve to drain for 1.5 hours.

[0033] Drain: Place the washed yellow peaches in a well-ventilated place and drain naturally for 2 hours to ensure that the surface moisture is completely removed.

[0034] First steaming: Put the drained yellow peaches into the steamer and steam for 15 minutes. Adjust the steam temperature to 92℃ to ensure even heating.

[0035] First drying: After steaming, transfer the peaches to the dryer, set the temperature to 80℃, and dry for 8 hours. Turn the peaches over every 2 hours to ensure that they are evenly dried.

[0036] Second steaming: Put the yellow peaches dried for the first time into the steamer and steam them for 15 minutes to continue ripening.

[0037] Second drying: Put the steamed yellow peaches into the dryer and continue drying at 80℃ for 8 hours to reduce the moisture content.

[0038] Third steaming: Put the yellow peaches dried for the second time into the steamer and steam them for the third time for 15 minutes.

[0039] Third drying: Dry the yellow peaches at 60℃ for 6 hours to ensure that the moisture content drops to 20%.

[0040] Cooling and vacuum packaging: After the dried peaches are cooled to room temperature, they are vacuum packaged with a vacuum degree of -0.8 bar and packaged using food-grade materials.

[0041] Embodiment 3: step: Select yellow peaches: Select yellow peaches that are 90% mature and have a sugar content greater than 12%. Make sure the fruit is free of pests and diseases and is of uniform size and shape. Prepare 10kg of yellow peaches.

[0042] Clean with clean water: Soak the yellow peaches in clean water for 10 minutes, stirring gently to remove surface impurities. Use a soft brush to clean gently to avoid damaging the peel. After cleaning, place the yellow peaches in a sieve and drain for 1 hour.

[0043] Drain: Place the washed yellow peaches in a ventilated place and drain for 2 hours to ensure that the surface moisture is completely removed.

[0044] First steaming: Put the yellow peaches into the steamer and steam for 15 minutes. Control the steam temperature at 95℃ to ensure that the yellow peaches are evenly heated.

[0045] First drying: Put the steamed peaches into the dryer, set at 80℃, and dry for 8 hours. Turn the peaches every 2 hours to ensure that they are heated evenly.

[0046] Second steaming: Put the yellow peaches into the steamer again and steam them for 15 minutes to further soften the flesh.

[0047] Second drying: Put the steamed yellow peaches into the dryer and continue drying at 80℃ for 8h.

[0048] Third steaming: Steam the yellow peaches for the final time after the second drying for 15 minutes to ensure they are cooked thoroughly.

[0049] Third drying: Put the yellow peaches into the dryer, set the temperature to 60℃, and dry them for 6 hours until the moisture content drops to 28%.

[0050] Cooling and vacuum packaging: After the dried peaches are cooled to room temperature, they are vacuum packaged using a vacuum packaging machine with the vacuum degree set to -0.8 bar to extend the shelf life.

[0051] Embodiment 4: step: Select yellow peaches: Choose yellow peaches that are 90% mature, with a sugar content of ≥12%. Ensure that the fruit is uniform in size and good in quality. Prepare 12kg of yellow peaches.

[0052] Clean with clean water: Soak the yellow peach in clean water for 6 minutes, gently stir to remove dust and impurities on the surface. Use a soft brush to clean the surface, and then put it into a sieve to drain for 1 hour.

[0053] Drain: Place the washed yellow peaches in a ventilated place and drain naturally for 1.5 hours to ensure that excess moisture on the surface is removed.

[0054] First steaming: Put the yellow peaches into the steamer and steam for 15 minutes. Set the steam temperature to 92℃ to ensure that the yellow peaches are steamed evenly.

[0055] First drying: Put the steamed peaches into the dryer, set to 80℃, and dry for 8 hours, turning them over every 2 hours to ensure that the peaches are dried evenly.

[0056] Second steaming: put the dried yellow peaches back into the steamer, steam for 15 minutes, and then dry them.

[0057] Second drying: The steamed yellow peaches are placed in a dryer at 80°C and dried for 8 hours.

[0058] Third steaming: Continue steaming the dried yellow peaches for 15 minutes to ensure they are fully cooked.

[0059] Third drying: adjust the dryer temperature to 60℃ and continue drying for 6 hours until the moisture content drops to 25%.

[0060] Cooling and vacuum packaging: After the dried peaches are cooled to room temperature, they are vacuum packaged using a vacuum packaging machine with the vacuum degree set to -0.8 bar to ensure that the packaging is sealed to prevent moisture.

[0061] Embodiment 5: step: Select yellow peaches: Select yellow peaches of appropriate maturity and sugar content over 12%, select yellow peaches of uniform size and free of pests and diseases, and prepare 12kg.

[0062] Clean with clean water: Soak the yellow peach in clean water for 10 minutes, stir gently to remove surface impurities. Use a soft brush to clean the surface and drain for 1 hour after cleaning.

[0063] Drain: Place the yellow peaches in a ventilated place and drain naturally for 1 hour to ensure that there is no excess moisture on the surface of the peel.

[0064] First steaming: Put the yellow peaches into the steamer and steam for 15 minutes. Control the steam temperature at 90℃ to ensure that the yellow peaches are evenly heated.

[0065] First drying: Put the steamed peaches into the dryer, set at 80℃, and dry for 8 hours. Turn them over every 2 hours to ensure even drying.

[0066] Second steaming: Put the yellow peaches into the steamer and steam for another 15 minutes to continue cooking.

[0067] Second drying: The steamed yellow peaches are further dried at 80°C for 8 hours to reduce the moisture content.

[0068] Third steaming: Steam the yellow peaches dried for the second time for 15 minutes to ensure that the peaches are fully cooked.

[0069] The third drying: drying at 60℃ for 6h, the moisture content of the dried peaches dropped to 28%.

[0070] Cooling and vacuum packaging: After the dried peaches are cooled to room temperature, they are vacuum packaged with a vacuum degree of -0.8 bar to ensure long-term storage of the product.

[0071] Comparative Example 1: Conventional single drying and steaming scheme (compared with Example 1) Prior art solution: In the prior art, conventional dried peach production methods mostly use a single steaming and drying method, usually only through a single steaming process and a long high-temperature drying to reduce moisture. Although this method is simple, it lacks multiple steaming and drying alternating treatments, which easily leads to a dry and hard taste, a large loss of nutrients, and a short shelf life of dried peaches.

[0072] Preparation process: Choosing yellow peaches: Choose yellow peaches that are 90% ripe, with a sugar content ≥ 12%, and have uniform fruit size and shape.

[0073] Wash with clean water: Soak the yellow peaches in clean water for 5-10 minutes, brush them gently with a soft brush to remove surface impurities, and drain for 1 hour after washing.

[0074] Drain: Place the washed yellow peaches in a ventilated place and drain for 1 hour to ensure that all moisture is removed.

[0075] Single steaming: Put the yellow peaches into the steamer and steam them for 15 minutes. The steam temperature is 90℃. Keep the steam even to ensure that the yellow peaches are heated evenly.

[0076] Single drying: Put the steamed yellow peaches into the dryer, set the temperature to 80℃, and dry them for 16 hours without turning them over during the drying process.

[0077] Cooling and packaging: After drying, the dried peaches are cooled to room temperature and then vacuum packed with the vacuum degree set to -0.8 bar.

[0078] Comparative Example 2: Double drying treatment (compared with Example 2) Existing technical solutions: Some existing methods use double drying treatment, but do not perform the steaming step, and usually only use two stages of drying to reduce the moisture content of dried peaches. Although this method improves the drying efficiency, it fails to effectively optimize the taste of yellow peaches, and is likely to cause the dried peaches to become hard and lose nutrients.

[0079] Preparation process: Choosing yellow peaches: Choose yellow peaches that are 90% ripe and have a sugar content ≥12%. Make sure the fruit is free of pests and diseases and has a uniform shape. Prepare 12kg of yellow peaches.

[0080] Clean with clean water: Soak the peaches in clean water for 8 minutes, stirring gently to remove impurities. Use a soft-bristled brush to scrub the surface to ensure that pesticide residues are removed.

[0081] Drain: Place the washed yellow peaches in a sieve and drain for 1.5 hours to ensure that all water is removed.

[0082] First drying: Put the yellow peaches into the dryer, set the temperature to 80℃, and dry them for 8 hours without steaming. Turn them over once during the drying process to ensure that the yellow peaches are evenly heated.

[0083] Second drying: Put the yellow peaches that have been dried for the first time into the dryer again and continue drying at 80℃ for 8h until the moisture content drops to 28%.

[0084] Cooling and vacuum packaging: After the dried peaches are cooled to room temperature, they are vacuum packaged and the vacuum degree is set to -0.8 bar to ensure sealing.

[0085] Comparative Example 3: Conventional high temperature drying (compared with Example 3) Existing technical solutions: In some existing technologies, a relatively high temperature (such as above 90°C) is used for a single long-term drying process. Although this method accelerates the drying process, it usually causes the surface of the dried peach to be too hard, while losing more nutrients and having a shorter shelf life.

[0086] Preparation process: Select yellow peaches: Choose fresh yellow peaches with a sugar content greater than 12% and good appearance. Remove damaged fruits and prepare 10kg of yellow peaches.

[0087] Wash with clean water: Soak the yellow peaches in clean water to clean the dust and impurities on the surface. Use a soft-bristled brush to scrub them to ensure they are clean. Drain for 1 hour after washing.

[0088] Drain: Place the washed peaches in a well-ventilated place and drain for 1 hour.

[0089] One-time high-temperature drying: Put the drained peaches into the dryer, set the temperature to 90℃, and dry them continuously for 16 hours. No steaming or staged drying is required, only high-temperature and long-term drying is required.

[0090] Cooling and packaging: After the dried peaches are cooled to room temperature, they are immediately vacuum packaged with a vacuum degree of -0.8 bar.

[0091] Comparative Example 4: Single Steaming and Low-Temperature Drying (Compared with Example 4) Prior art solution: In some traditional methods, steaming is only used for preliminary maturation in the early stage, and then low-temperature and long-term drying is relied on to reduce moisture. However, this method cannot achieve the effect brought about by alternating multiple steaming and drying in the present invention.

[0092] Preparation process: Select yellow peaches: Choose ripe yellow peaches with a sugar content ≥12% and no surface damage. Prepare 10kg of yellow peaches.

[0093] Wash with clean water: Soak the yellow peach in clean water for 6 minutes to remove surface impurities and dust, use a soft brush to clean the peel, and drain for 1 hour after washing.

[0094] Drain: Place the yellow peaches in a ventilated place and drain naturally for 1 hour.

[0095] Single steaming: Put the yellow peaches into the steamer and steam for 15 minutes. Set the steam temperature to 95℃.

[0096] Low-temperature drying: Put the steamed peaches into the dryer, set at 60℃, and dry for 12 hours. Do not turn them over during this period, and keep the low-temperature drying for a long time.

[0097] Cooling and vacuum packaging: After the dried peaches are cooled to room temperature, they are immediately vacuum packaged with a vacuum degree of -0.8 bar to ensure that the packaging is sealed.

[0098] Experimental design: Verification of the effectiveness of comprehensive technical solutions Experimental purpose: The goal of this experiment is to verify the comprehensive advantages of the steaming and drying alternating treatment technology provided by the present invention compared with the existing technology (i.e., single steaming and single drying treatment technology). Through experimental comparison, the effect of this technology on the taste, nutrient retention, shelf life, etc. of dried peaches is evaluated to demonstrate its innovation and ability to solve the defects of the existing technology.

[0099] Experimental Materials: Yellow peaches: Select fresh yellow peaches with a maturity of 90% and a sugar content of 12% or more, of the same size. Prepare 10kg per group.

[0100] Dryer: A device that can set the temperature and adjust the humidity.

[0101] Steamer: A device that produces steam with an adjustable temperature.

[0102] Vacuum packaging machine: uses food-grade high-temperature resistant materials for vacuum packaging, and the vacuum degree can be adjusted to -0.8bar.

[0103] Experimental methods: Raw material selection and preparation: Select fresh, pest-free, uniform-sized yellow peaches from the same batch and remove any damaged or substandard fruits.

[0104] 10 kg of yellow peaches were divided into three experimental groups: embodiment group (alternating steaming and drying technology), comparison group 1 (single steaming and high temperature drying), and comparison group 2 (double drying, no steaming).

[0105] Washing and draining: All the peaches in the experimental groups were soaked in clean water for 5-10 minutes and gently stirred to remove impurities. A soft brush was used to wash the surface to ensure cleanliness.

[0106] After washing, place the yellow peaches in a sieve to drain naturally for 1-2 hours to ensure that all moisture is removed.

[0107] Processing steps: Embodiment group: Put the washed yellow peaches into the steamer and steam for 15 minutes. Set the steam temperature to 90℃ to ensure even heating.

[0108] Place the steamed yellow peaches in a dryer at 80°C and dry for 8 hours, turning them over every 2 hours.

[0109] The yellow peaches were steamed in the steamer for 15 minutes and dried at 80°C for 8 hours.

[0110] Finally, steam the peaches for a third time for 15 minutes and dry them in a 60°C dryer for 6 hours until the moisture content drops to 25%.

[0111] Comparison group 1 (single steaming and high temperature drying): Put the washed yellow peaches into the steamer and steam them for 15 minutes at a steam temperature of 90°C.

[0112] Directly put the steamed yellow peaches into the dryer, set the high temperature (90℃) to dry for 16 hours, and do not turn them over during the drying process.

[0113] Comparative group 2 (double drying, no steaming): The washed yellow peaches are not steamed, but directly placed in a drying machine at 80°C for the first drying for 8 hours.

[0114] The second drying was carried out at the same temperature of 80°C for 8 hours to ensure that the moisture content dropped to 28%.

[0115] Packaging and storage: After completing each group of treatments, the dried peaches are naturally cooled to room temperature and packaged using a vacuum packaging machine. The vacuum degree is set to -0.8 bar, and the packaging bags are made of food-grade materials.

[0116] Data Collection: Taste evaluation: Professionals conduct blind testing on dried peaches to evaluate their softness, chewiness, flavor, etc.

[0117] Moisture content test: The moisture content of each batch was measured using the Karl Fischer method.

[0118] Nutritional analysis: High performance liquid chromatography (HPLC) was used to analyze the key nutrients such as vitamin C and sugar in dried peaches.

[0119] Shelf life assessment: Store the packaged dried peaches at room temperature and regularly test changes in moisture, taste and nutritional content.

[0120] Experimental data: Table 1: Test results of taste, nutritional content and shelf life of dried peaches under different treatment methods Experimental summary: It can be seen from the experimental data that the embodiment group of the present invention has shown significant advantages in various tests, especially in terms of taste, nutrient retention and shelf life. The embodiment group scored 8.8 points in the taste evaluation, significantly higher than the 6.5 points of the comparison group 1 and the 7.0 points of the comparison group 2. In terms of moisture content, the embodiment group remained at 25%, compared with 30% and 28% of the other groups, showing the advantages of multiple steaming and drying alternating treatments in moisture control. In addition, the vitamin C and sugar content of the embodiment group was also much higher than that of the comparison group, at 20% and 13.2%, respectively, while the comparison groups 1 and 2 were 15%, 11.0% and 17%, 12.0%, respectively.

[0121] In terms of shelf life, the taste change of the embodiment group was only 10%, which was much lower than 25% of the comparison group 1 and 20% of the comparison group 2. This shows that the alternating treatment of steaming and drying can not only effectively maintain the nutritional components of dried peaches, but also significantly extend the shelf life, which is significantly better than single high-temperature drying and double drying.

[0122] These experimental results fully demonstrate the innovation and superiority of the technical solution of the present invention. Through multiple alternating treatments of steaming and drying, not only the taste and taste stability of the dried peaches are improved, but also more nutrients are significantly retained, thereby extending the shelf life of the dried peaches.

[0123] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing zero-additive dried peaches, characterized in that: The following steps are involved: S1. Select fresh yellow peaches that meet the requirements and wash and drain them; S2, steaming and drying the washed yellow peaches alternately; S3. After drying, the dried peaches are cooled to room temperature and vacuum packed.

2. The method for making zero-additive dried peach according to claim 1, characterized in that: The cleaning step in step S1 includes the following sub-steps: S1.

1. Soak the yellow peaches in clean water for 5-10 minutes to remove dust and impurities on the surface; S1.

2. Use a soft brush to gently scrub the surface of the peaches, making sure to remove all visible impurities and residual pesticides, but avoid damaging the peel; S1.

3. After washing, remove the yellow peaches and place them in a sieve or bamboo basket, drain for 1-2 hours to ensure that the water after washing is completely removed.

3. The method for making zero-additive dried peach according to claim 1, characterized in that: The alternating treatment step of steaming and drying in step S2 comprises the following sub-steps: S2.

1. Put the drained yellow peaches into a steamer and steam them; S2.2, put the steamed yellow peaches into a dryer and dry them at 80°C for 7-9 hours, turning the yellow peaches every 2 hours during the drying process; S2.3, putting the yellow peaches after the first drying into a steamer for steaming, and then putting them into the dryer again, and drying them at 80°C for 7-9h; S2.4, putting the yellow peaches dried for the second time into a steamer for steaming for the third time; S2.

5. Place the yellow peaches after the third steaming into a dryer and dry them at 60°C for 5-7 hours until the moisture content of the dried peaches reaches 20%-30%.

4. The method for making zero-additive dried peach according to claim 3, characterized in that: In the step S2.1, the steam temperature during steaming is controlled at 90-95° C., and the steaming time is 15-20 min.

5. The method for making zero-additive dried peach according to claim 3, characterized in that: The steaming time in step S2.3 is 15-20 minutes.

6. The method for making zero-additive dried peach according to claim 3, characterized in that: The steaming time in step S2.4 is 15-20 minutes.

7. The method for making zero-additive dried peach according to claim 1, characterized in that: The vacuum packaging step in step S3 includes the following sub-steps: S3.

1. Put the dried peaches cooled to room temperature into a vacuum packaging bag to avoid direct contact with air; S3.

2. Use a vacuum packaging machine to perform vacuum sealing, and set the vacuum degree to -0.8 bar.

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