Composite Slurry Preparation for Uniform Dried Passiflora Edulis
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Solution Overview
Problem
Existing methods for drying Passiflora edulis Sims result in poor taste, unbalanced nutrition, varied appearance, and the use of industrial additives, leading to difficulties in storage, transportation, and preservation, while the fruit is susceptible to deterioration and loss of aroma and taste.
Innovation Solution
A preparation method involving selecting fresh fruits, extracting juice and slurry, mixing with natural juices and sugars, adjusting pH with citric acid, and drying at controlled temperatures to produce uniform, aromatic, and nutritious dried Passiflora edulis Sims.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional drying and processing method is used, then processing is simple, but the taste is poor, nutrition is unbalanced, and appearance varies
Solution Approach 1:
The processing method is divided into distinct stages: cleaning and disassembly, juicing, slurry preparation, mixing, and drying. Each stage handles specific components separately to ensure uniform quality throughout the final product.
Solution Approach 2:
The fruit is pre-processed by cleaning, disassembling, and extracting juice and slurry before drying. This preliminary preparation ensures that all components are properly prepared and mixed in controlled proportions, leading to uniform appearance and quality in the final dried product.
2Reliability
If fresh Passiflora edulis Sims is stored after picking, then it maintains original quality, but it deteriorates and loses color, aroma and taste due to physiological activities and microorganism infection
Solution Approach 1:
The fruit is processed into dried form immediately after picking, before deterioration can occur. The drying process is initiated right after juice and slurry extraction, preventing physiological activities and microorganism infection from causing quality loss during storage.
Solution Approach 2:
The fresh fruit is transformed through phase transition from wet to dry state. By removing moisture through controlled drying, the product transitions to a stable dry state that resists physiological degradation and microorganism growth, ensuring long-term storage stability.
3Duration of action of stationary object
If industrial additives are used in traditional processing, then preservation is improved, but the product contains harmful substances and has unbalanced nutrition
Solution Approach 1:
The product achieves preservation through its own natural components - the high sugar content from added sugars and the low moisture content from drying create a self-preserving environment that inhibits microorganism growth without requiring industrial additives.
Solution Approach 2:
The water activity and moisture content parameters are changed through drying to below levels that support microorganism growth. This parameter change provides natural preservation while maintaining balanced nutrition, eliminating the need for harmful preservatives.
4Manufacturing precision
If fruit is dried without mixing juice and slurry, then processing is simple, but nutrition is unbalanced and taste is poor
Solution Approach 1:
The juice and slurry are merged in specific proportions during the mixing stage, combining the liquid extract with the fibrous pulp to create a composite slurry that delivers balanced nutrition and superior taste compared to drying either component alone.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method retains nutritional components, provides balanced nutrition, enhances flavor, and extends shelf life, resulting in a product suitable for all consumers with uniform appearance and taste.
Implementation Method 1
drying at controlled temperatures to produce uniform, aromatic, and nutritious dried Passiflora edulis Sims
Data Source
AI summary
The present invention discloses a preparation method of compound total-nutrient and healthy dried Passiflora edulis Sims, comprising: (1) selecting fruit; (2) cleaning, digging a fruit pulp, and removing a fruit peel; (3) pressing the fruit pulp; (4) crushing the flesh; (5) mixing the Passiflora edulis Sims juice, the Passiflora edulis Sims slurry, liquid sugar or powdered sugar or high fructose syrup, apple juice or grape juice or lemon juice, adding citric acid and stirring; (6) pouring the Passiflora edulis Sims composite slurry into a mold, drying, removing the mold, sprinkling fine powdered sugar, and packaging to obtain dried Passiflora edulis Sims. The dried Passiflora edulis Sims in the present invention has aromatic flavor, good taste, sweet and sour taste, comprehensive and balanced nutrition, long shelf life, convenience in eating and suitability for all kinds of people to eat.