Production method of half-dry fruit slices

The vacuum freeze-drying method with a cold trap stabilizes fruit semi-dry product quality by controlling vacuum and temperature, addressing issues of collapse and additive reliance, ensuring consistent drying and improved sensory properties.

CN120304531APending Publication Date: 2025-07-15YANTAI RICH FOOD TECH CO LTD
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Patent Information

Application Number
CN202510538903.3
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-04-27
Publication Date
2025-07-15

AI Technical Summary

Technical Problem

The drying process of existing semi-dry fruit and vegetable products has problems such as unstable texture control, poor coordination of process parameters, and unavoidable ingredient modification, resulting in limited product taste, nutritional value and industrial feasibility.

Method used

Vacuum freeze-drying equipment with cold trap is used to control the vacuum degree, temperature and drying curve to achieve fruit drying, accurately control the balance between the surface of the material and the internal moisture escape speed, avoid additional additives, and ensure product texture stability.

Benefits of technology

It improves the controllability of the drying process, reduces the risk of product collapse, improves sensory quality and product stability, and meets the needs of the healthy food market.

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Abstract

The invention relates to the technical field of food processing, and particularly provides a production method of half-dry fruit slices. According to the method, vacuum freeze drying equipment with a cold trap is adopted, uniform dehydration of fruits is achieved by accurately controlling the vacuum degree, the temperature and a drying curve, and it is ensured that the product has the soft and glutinous texture, the natural flavor and the good rehydration property. The technological process comprises the steps of cleaning, peeling, denucleating, cutting, color protecting, vacuum drying, moisture balancing, grading, detecting, sub-packaging, storing and delivering. The dehydration process is completed through a single drying technology, material transfer is effectively reduced, and quality fluctuation caused by unstable conversion points in a traditional composite drying mode is avoided. In addition, oxygen is isolated in the vacuum drying process, browning is remarkably reduced, and the sensory quality is improved. The additive-free production process is insisted, and the moisture balance point is accurately controlled, so that the product is cured, the natural flavor and nutritional ingredients of the product are maintained, and the storage stability is improved.
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