CN102119712B - Preparation method of semi-dry litchis or longans capable of keeping flavor, color and luster of fresh fruit - Google Patents
Preparation method of semi-dry litchis or longans capable of keeping flavor, color and luster of fresh fruit Download PDFInfo
- Publication number
- CN102119712B CN102119712B CN201010564596XA CN201010564596A CN102119712B CN 102119712 B CN102119712 B CN 102119712B CN 201010564596X A CN201010564596X A CN 201010564596XA CN 201010564596 A CN201010564596 A CN 201010564596A CN 102119712 B CN102119712 B CN 102119712B
- Authority
- CN
- China
- Prior art keywords
- fruit
- low temperature
- longan
- lichee
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of the deep processing of fruits and provides a preparation method of semi-dry litchis or longans capable of keeping the flavor, the color and the luster of fresh fruits. The preparation method sequentially comprises the following steps of: selecting raw materials, removing stalks and sorting the raw materials, cleaning the raw materials, protecting the color of the whole fruit or pitted fruit, drying the materials at a low temperature for the first period, tempering and conditioning the materials, drying the materials at a low temperature for the second period, arranging and classifying the materials, and sterilizing the materials at high static pressure. In the invention, as closed type forced circulation drying technology at the low temperature and sterilization treatment at the high static pressure are adopted, semi-dry litchi or longan products with longer shelf lives can be produced; in the products, the color, the smell and the taste of the original fresh fruit are essentially kept, and a lot of damage on nutrient is prevented; and therefore, the products have excellent product quality and conform to relevant national food hygienic standards.
Description
Technical field
The invention belongs to fruit deep process technology field.
Background technology
China is world's lichee, YEAST IN LONGAN PRODUCTION big country, and wherein the area of lichee and output account for respectively more than global 80% and 65%.But owing to lichee, longan antistaling fresh technology break through so far yet, therefore preserving through drying processing is the store method of the best.Lichee, the drying product quantity of longan account for respectively whole processed goods quantity 80%, more than 30%, also have a spot of fruit juice, fruit wine (lichee Li Jianguo) in addition.Yet so far, lichee, longan are still mainly continued to use the production method of " Exposure to Sunlight " or " heated-air drying ".Prevailing heated-air drying is bigger to the degree of color and luster, vitamin C and the other biological active material destruction of food; Cost is high, and the commodity yield rate is low, after particularly traditional dry fruit cancellation smokes sulphur; All do not have process for sterilizing before the packing, damage by worms to making dry fruit be prone to go mouldy.In recent years, some half-dried lichee dryed products adopted the high temperature sterilization method, and this method can make yellowish pink blackening, influences quality, causes the general power of product market competition.On the other hand, after China's entry into the World Trade Organization, homemade traditional lichee, the impact that the longan dry fruit receives a large amount of imports of Vietnam and Thailand; Exhausted most processing family and dealer are lost money every year; Unable operation and closing down, thus increased the weight of the pressure of lichee, longan marketing fresh, and it is difficult to go out the cash sale fruit; Serious contusion the enthusiasm for production of orchard worker with the processing family, restricted the development of lichee, longan industry.
Summary of the invention
Of poor quality for the lichee that solves China's tradition processing is done, dried longan exists, cost is high and the present situation of contaminated environment, technical problem to be solved by this invention provides the preparation method of the dried or dried longan of a kind of lichee that keeps fresh fruit local flavor and color and luster.This method adopts the enclosed forced circulation of low temperature dry, and adopts high static pressure sterilization processing, can produce long half-dried lichee, longan product of shelf-life.This product keeps color, the shape of original fresh fruit basically, prevents the considerable damage of nutrient, and good quality of product meets national related food sanitary standard.
The present invention solves the problems of the technologies described above the technical scheme that is adopted to be:
A kind of half-dried lichee of fresh fruit local flavor and color and luster or preparation method of longan of keeping, preparation process is followed successively by: material choice, go to obstruct sorting, cleaning, full fruit and protect look or stoning and protect look, downpayment low temperature drying, Soviet Union and delay back and wet, the second stage of low temperature drying, put classification, high static pressure sterilization processing in order.
Said material choice is to select fresh litchi or bright longan for use, fruit require fruit shape circle, big, meat is thick and in the fruit stone or little, maturity is good with about 9 one-tenth new fresh fruit.
It is said that to go to obstruct sorting be to cut off branches and leaves, carpopodium; And choose and remove the fruit that damage is arranged, sick fruit, wormed fruit, dehiscent fruit, no base of a fruit fruit, heterochromatic fruit, immature fruit, blackhead fruit, fruit not of standard purity, fruitlet, residual branches and leaves; With classifying screen or drum-type grader lichee or longan fruit are carried out classification by size; The fruit that size is identical after the classification guarantees that in same batch processed lichee is done or dried longan finished product humidity is consistent.This step is carried out after also can being arranged in downpayment low temperature drying, and this is to help distributing of fruit steam because the extension branch carries out drying.
Said cleaning is to adopt supersonic wave cleaning machine to sterilize 3～8 minutes with the liquor natrii hypochloritis of concentration 50～150ppm, washes with running water again.This step can be killed supracutaneous bacterium of raw material and virus, but and impurity such as flush away dust.
It is that the full fruit of the lichee that cleaned is put into concentration is that 0.2%～0.8% vitamin C and 0.05～0.5% citric acid mixed solution soaked 10～20 minutes that said full fruit is protected look; Protecting look handles; Vitamin C and citric acid can suppress to cause the polyphenol oxidase of lichee or longan peel brown stain, make lichee pericarp in dehydration, keep original color and luster.Because of the longan shell itself is exactly a brown, so the full fruit of longan can be protected the look processing.
It is with dip after the lichee of full fruit clean or the longan core-removing in the vitamin C aqueous solution of 0.2-0.4% 5～10 minutes that look is protected in said stoning; The color of control pulp changes; In subsequent technique, to keep original yellowish pink of lichee or longan, preparation half-dried lichee of stoning or longan.
Said downpayment low temperature drying is a closed hothouse of litchi skill or longan being delivered to the dehumidifying fully-automatic equipment, adopts 45～55 ℃ low temperature dehumidification drying, through 18～24 hours forced circulation wind. make material moisture reduce to 50%～60%.Because it is dry that 80～110 ℃ the high temperature drying that tradition is downpayment changes 45～55 ℃ low temperature dehumidification into, so this step is compared conventional high temperature drying color and luster, vitamin C and the other biological active material of lichee, longan are farthest kept.Simultaneously, handle, so this step and subsequent step can not have a negative impact to the color and luster and the local flavor of material because material has carried out protecting look before the drying.
It is with the hothouse of moving out through the material after the downpayment low temperature drying processing that said Soviet Union delays back wet, stacks at the air drying environment, and the time was controlled at 9～12 hours.This step is also recalled soft, and is extremely inhomogeneous because of shell, meat or the nuclear moisture distribution of dried product, behind the place that a temperature, humidity suit, the moisture content of its nuclear → meat shifted, favourable the second stage of drying and dehydrating to shell dried product seasoning.
Said the second stage of low temperature drying is that wet material is delayed back with 30-40 ℃ of low temperature dehumidification cyclic drying, through 8～18 hours forced circulation wind in Soviet Union. make material moisture be reduced to 30-40%.
Said arrangement classification is that litchi skill after the second stage of low temperature drying or longan are chosen breakage, profile or shell look not good enough dry fruit, carries out classification according to dry fruit grain size again.
Said high static pressure sterilization processing is to carry out high static pressure after the half-dried product vacuum packaging with the arrangement classification to handle, and sterilization pressure and dwell time are respectively 100～600MPa and 10～20 minutes.
Compared with prior art, the present invention has following advantage:
(1) it is dry that the present invention adopts the enclosed forced circulation of low temperature; Change the drying means of traditional high temperature drying dehydration, not only can keep the intrinsic color of original fresh fruit basically, prevented the considerable damage of nutrient; And clean drying process production with enclosed type; Meeting national related food sanitary standard, improve product market competitiveness, is the dry fruit upgraded product;
(2) the present invention adopts high static pressure sterilization processing, high static pressure handle be reach sterilization at normal temperatures, the effect of the enzyme that goes out, this technology has kept original local flavor, color and luster and the nutritional labeling of product, product long shelf-life to greatest extent;
(3) the present invention adopts low temperature dewatering equipment; Compare traditional heated-air drying corollary equipment and saved coal-fired boiler or hot-blast stove; Not only reduce product per ton in the tradition processing in the past and want the cost of energy consumption 400kg coal; Also solve traditional processing pollution that caused by coal burning fruit and problem of environment, reached the social enviroment protection benefit of reduction of discharging and even zero-emission; Because the technical equipment that this invention is adopted has been exempted required full-time fireman of boiler and great number boiler administrative expenses; This equipment is the Automatic Control mode simultaneously, and is not only easy to operate, penetration and promotion easily; Also need not full-time labor management; And reduce lichee and adopt processing loss more than 6%, it is many and labor strength is big to have solved traditional recruitment, has reduced more than 50% than traditional product to the finished product labour cost that makes new product per ton.This invention technical matters all is operation in intermittence in heating and dehumidifying, compares with the continuous operation of existing heated-air drying equipment, and fractional energy savings is more than 25%.Handle and processing through this method; Total integrated cost has reduced about 30% than traditional product; Reach the economic benefit of abridged edition, synergy; The lichee that preparation method therefore according to the invention produces is done, not only cost performance is higher for the dried longan product, and can obtain the unification of bigger economic benefit, social benefit and ecological benefits.
The specific embodiment
Below in conjunction with embodiment the present invention is done further description.
EXAMPLE l: the preparation method of the half-dried lichee product of band nuclear
1, material choice: select the fresh litchi that is up to the standards for use, fruit require fruit shape circle, big, meat is thick and in the fruit stone or little, maturity is good with about 9 one-tenth new fresh fruit;
2, go stalk, sorting: cut off branches and leaves, carpopodium; And choose and remove the fruit that damage is arranged; Sick fruit, wormed fruit, dehiscent fruit, no base of a fruit fruit, heterochromatic fruit, immature fruit, blackhead fruit, fruit not of standard purity, fruitlet, residual branches and leaves; With classifying screen litchi fruits is carried out classification by size, the fruit that size is identical after the classification is in same batch processed;
3, clean: the liquor natrii hypochloritis who adopts supersonic wave cleaning machine to put into concentration 100ppm sterilized 5 minutes, washed with running water again;
4, full fruit is protected look: the fresh fruit after will cleaning is immersed in to soak in 0.5% vitamin C and the 0.3% citric acid mixed solution and is about 10 minutes, protects look and handles;
5, downpayment low temperature drying: with the fresh fruit of the above-mentioned processing pallet of packing into, deliver to the closed hothouse of heat pump dehumidifying fully-automatic equipment, adopts 55 ℃ low temperature dehumidification drying,, material moisture is reduced to be about 55% through 24 hours forced circulation;
6, Soviet Union delays back wet: the material of above-mentioned drying is returned wet process, and returning the wet time is 12 hours;
7, the second stage of low temperature drying: with above-mentioned time wet material with 40 ℃ of low temperature dehumidification cyclic dryings: the forced circulation through 18 hours is reduced to material moisture and is about 35%;
8, arrangement classification: the material of above-mentioned drying is chosen breakage, profile or shell look not good enough dry fruit, carry out fruit grain size fractionation again;
9, high static pressure sterilization processing: carry out high static pressure after the half-dried product vacuum packaging with above-mentioned classification and handle, sterilization pressure and dwell time be 400-500MPa and about 15 minutes respectively, can carry out external packing after the release and go on the market.
Embodiment 2: the preparation method of the half-dried longan product of stoning
1, material choice: select the bright longan that is up to the standards for use, fruit require fruit shape circle, big, meat is thick and in the fruit stone or little, maturity is good with about 9 one-tenth new fresh fruit;
2, go stalk, sorting: cut off branches and leaves, carpopodium; And choose and remove the fruit that damage is arranged; Sick fruit, wormed fruit, dehiscent fruit, no base of a fruit fruit, heterochromatic fruit, immature fruit, blackhead fruit, fruit not of standard purity, fruitlet, residual branches and leaves; With the drum-type grader longan fruit is carried out classification by size, the fruit that size is identical after the classification is in same batch processed;
3, clean: the liquor natrii hypochloritis who adopts supersonic wave cleaning machine to put into concentration 100ppm sterilized 4 minutes, washed with running water again;
4, look is protected in stoning: use artificial stoning, the longan dip after the stoning in 0.4% the vitamin C aqueous solution 5-8 minute;
5, downpayment low temperature drying: with the pallet of packing into of the longan after the above-mentioned processing, deliver to the closed hothouse of heat pump dehumidifying fully-automatic equipment, adopt 45 ℃ low temperature drying,, material moisture is reduced to is about 55% through 20 hours forced circulation;
7, Soviet Union delays back wet: will return wet process at the material after the downpayment dried, returning the wet time is 9 hours;
8, the second stage of low temperature drying: with above-mentioned time wet material with low temperature dehumidification cyclic drying below 35 ℃, through 10 hours forced circulation. material moisture is reduced to is about 35%;
9, arrangement classification:, carry out classification according to dry fruit grain size again with choosing breakage, profile or shell look not good enough dry fruit in the above-mentioned dried longan;
10, high static pressure sterilization processing: before the listing, vacuum-packed half-dried product is carried out high static pressure handle, sterilization pressure and dwell time are respectively 300-400MPa and about 10 minutes, can carry out external packing after the release and go on the market.
Above embodiment only is a preferred implementation of the present invention; Should not be construed as limiting the invention; Under the situation that does not break away from technical scheme scope of the present invention; Any technology contents of above-mentioned announcement that utilizes is made the equivalent variations scheme that part is changed or modified, and all should fall within protection scope of the present invention.
Claims (2)
1. one kind keeps the half-dried lichee of fresh fruit local flavor and color and luster or the preparation method of longan, it is characterized in that: preparation process is followed successively by material choice, goes to obstruct sorting, look is protected in cleaning, full fruit or stoning is protected look, downpayment low temperature drying, Soviet Union and delay back and wets, the second stage of low temperature drying, put classification, high static pressure sterilization processing in order;
Said cleaning is to adopt supersonic wave cleaning machine to sterilize 3～8 minutes with the liquor natrii hypochloritis of concentration 50～150ppm, washes with running water again;
It is that the full fruit of the lichee that cleaned is put into concentration is that 0.2%～0.8% vitamin C and 0.05～0.5% citric acid mixed solution soaked 10～20 minutes that said full fruit is protected look, protects the look processing;
It is with dip after lichee or the longan core-removing of cleaning behind the full fruit in the vitamin C aqueous solution of 0.2-0.4% 5～10 minutes that look is protected in said stoning, protects look and handles;
Said downpayment low temperature drying is a hothouse of litchi skill or longan being delivered to sealing, adopts 45～55 ℃ low temperature dehumidification dry, and the forced circulation wind through 18～24 hours makes material moisture reduce to 50%～60%;
It is with the lichee after handling through downpayment low temperature drying or the longan hothouse of moving out that said Soviet Union delays back wet, stacks at the air drying environment, and the time was controlled at 9～12 hours;
Said the second stage of low temperature drying is to delay back wet lichee or longan with reviving with 30-40 ℃ of low temperature dehumidification cyclic drying, through 8～18 hours forced circulation, makes material moisture be reduced to 30-40%.
2. the half-dried lichee of maintenance fresh fruit local flavor according to claim 1 and color and luster or the preparation method of longan; It is characterized in that: said high static pressure sterilization processing is to carry out high static pressure after the half-dried product vacuum packaging with the arrangement classification to handle, and sterilization pressure and dwell time are respectively 100～600MPa and 10～20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010564596XA CN102119712B (en) | 2010-03-28 | 2010-11-30 | Preparation method of semi-dry litchis or longans capable of keeping flavor, color and luster of fresh fruit |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010139112 | 2010-03-28 | ||
| CN201010139112.7 | 2010-03-28 | ||
| CN201010564596XA CN102119712B (en) | 2010-03-28 | 2010-11-30 | Preparation method of semi-dry litchis or longans capable of keeping flavor, color and luster of fresh fruit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102119712A CN102119712A (en) | 2011-07-13 |
| CN102119712B true CN102119712B (en) | 2012-11-07 |
Family
ID=44248457
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010564596XA Active CN102119712B (en) | 2010-03-28 | 2010-11-30 | Preparation method of semi-dry litchis or longans capable of keeping flavor, color and luster of fresh fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102119712B (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342458A (en) * | 2011-09-28 | 2012-02-08 | 福建农林大学 | Method for processing litchi pulp and longan pulp |
| CN104336540A (en) * | 2013-07-29 | 2015-02-11 | 覃家禹 | Method for making round sun-dried longan pulp |
| CN103622114B (en) * | 2013-12-13 | 2016-06-22 | 李海珍 | A kind of Fructus Litchi sports drink |
| CN104095032B (en) * | 2014-06-30 | 2016-06-08 | 尹大建 | The working method of dry bamboo shoots sheet |
| CN104872587B (en) * | 2015-05-25 | 2019-03-26 | 中国农业大学 | A kind of chopped hot pepper and preparation method thereof |
| CN107334098A (en) * | 2017-06-16 | 2017-11-10 | 夏忠意 | A kind of duricrust band core fruit process technique |
| CN107347973B (en) * | 2017-07-03 | 2023-08-08 | 广东省农业科学院果树研究所 | Method for prolonging normal-temperature shelf life color of semi-dry litchi in places without refrigeration condition |
| CN107751351A (en) * | 2017-10-17 | 2018-03-06 | 肇庆高新区国专科技有限公司 | A kind of dry manufacture method of fruits and vegetables |
| CN110432469B (en) * | 2018-05-04 | 2023-06-23 | 泸州市邓氏土特产品有限公司 | Drying production method and production line for shell fruits |
| CN109090227A (en) * | 2018-08-08 | 2018-12-28 | 惠州市四季鲜绿色食品有限公司 | A kind of production method with shell dried litchi |
| CN110326662A (en) * | 2019-06-18 | 2019-10-15 | 广西广投干制农业科技有限公司 | A kind of method of heat pump hot air drying longan |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1245017A (en) * | 1999-07-09 | 2000-02-23 | 华南农业大学 | Method for drying fruit and vegetable by combination of hot air with cold air |
| US6093433A (en) * | 1998-07-26 | 2000-07-25 | Juran Metal Works Ltd. | Process for preserving product quality of lychee |
| CN1403004A (en) * | 2002-09-30 | 2003-03-19 | 华南农业大学 | Production process of dewatered litchi pulp |
| CN1586227A (en) * | 2004-10-09 | 2005-03-02 | 宋述孝 | Dehydrating and freshness preserving method for lichee and longan and product produced by said method |
| CN1669447A (en) * | 2004-03-18 | 2005-09-21 | 北京高才科技开发有限公司 | Litchi super-high pressure fresh-keeping method |
| CN101283759A (en) * | 2008-05-23 | 2008-10-15 | 梁沃池 | Processing method of semi-dry type longan |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040058041A1 (en) * | 2002-09-25 | 2004-03-25 | Greenwald Kevin S. | Food processing apparatus, method of preserving a food product and preserved food product |
-
2010
- 2010-11-30 CN CN201010564596XA patent/CN102119712B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6093433A (en) * | 1998-07-26 | 2000-07-25 | Juran Metal Works Ltd. | Process for preserving product quality of lychee |
| CN1245017A (en) * | 1999-07-09 | 2000-02-23 | 华南农业大学 | Method for drying fruit and vegetable by combination of hot air with cold air |
| CN1403004A (en) * | 2002-09-30 | 2003-03-19 | 华南农业大学 | Production process of dewatered litchi pulp |
| CN1669447A (en) * | 2004-03-18 | 2005-09-21 | 北京高才科技开发有限公司 | Litchi super-high pressure fresh-keeping method |
| CN1586227A (en) * | 2004-10-09 | 2005-03-02 | 宋述孝 | Dehydrating and freshness preserving method for lichee and longan and product produced by said method |
| CN101283759A (en) * | 2008-05-23 | 2008-10-15 | 梁沃池 | Processing method of semi-dry type longan |
Non-Patent Citations (3)
| Title |
|---|
| 肖维强，蔡长河，张爱玉，袁沛元，李万颖，韩冬梅，吴洁芳.低温真空干燥焙制荔枝干、龙眼干的研究.《食品科学》.2004,第25卷(第8期),218-219. * |
| 蔡长河,张爱玉,袁沛元,肖维强,李万颖.半干型荔枝干的加工技术研究.《福建果树》.2003,32-33. * |
| 黄丽，孙远明，潘科，陈柏暖，黄玮.超高压处理对荔枝果汁品质的影响.《农业工程学报》.2007,第23卷(第2期),259-262. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102119712A (en) | 2011-07-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102119712B (en) | Preparation method of semi-dry litchis or longans capable of keeping flavor, color and luster of fresh fruit | |
| CN100539852C (en) | A kind of aquatic vegetable anti-staling agent | |
| CN102599230B (en) | Method for drying medlar | |
| CN102240013B (en) | Method for processing organic dried bamboo shoots | |
| CN103652707B (en) | A kind of preparation method of banana chip | |
| CN103393025B (en) | Method for producing apple crisp chips by differential pressure puffing process | |
| CN101971873B (en) | Microwave vacuum drying method for banana slices | |
| CN102726510A (en) | Sulfur-free color protection method for controlling browning of dried leechee and longan pulps | |
| CN101803630A (en) | Preparation method of purple Chinese yam leisure food | |
| CN1180699C (en) | Production process of dewatered litchi pulp | |
| CN102342458A (en) | Method for processing litchi pulp and longan pulp | |
| CN105166747A (en) | Processing method of strawberry | |
| CN102630741B (en) | Production method of quick-frozen garlic cloves | |
| CN105995395A (en) | Method for improving chlorosis of tangerine fruits | |
| CN106259854A (en) | The manufacture method of HUOLONG dried fruits | |
| CN106235113A (en) | The manufacture method of dried mango | |
| CN101874516A (en) | Method for preparing dehydrated vegetable | |
| CN104957341A (en) | Processing method of novel primary-taste dried fruits and drying method of primary-taste dried fruits through Binchotan | |
| CN106819082A (en) | A kind of fresh-keeping method for storage and transportation of lichee | |
| CN104095211B (en) | The processing method of dry pawpaw silk | |
| CN106235111A (en) | The manufacture method of dried Chinese gooseberry | |
| CN100417343C (en) | Nucleic acid nutrient product made of fruits and vegetables and its production process | |
| CN109169856A (en) | Quick-frozen wax gourd processing technology | |
| KR102261992B1 (en) | Blue fig powder manufacturing method | |
| Sardar et al. | Effect of various pretreatments on raisin making from grapes (Vitis vinifera L.) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |