CN104256415A

CN104256415A - Production method of salty longan fruit and dried longans

Info

Publication number: CN104256415A
Application number: CN201410434277.5A
Authority: CN
Inventors: 邵碰狮
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-08-29
Filing date: 2014-08-29
Publication date: 2015-01-07

Abstract

The invention discloses a production method of salty longan fruit. The production method comprises the following steps: 30 days before picking the longan fruit, digging a salt applying tank at a crown drip line of a longan tree, scattering table salt into the salt applying tank according to the ratio that 3.5-4.0Kg of table salt is fed for per meter of the crown diameter, earthing and burying after scattering table salt, then blending water and table salt to prepare salty water according to the mass ratio of the water to the salt being (5-6) to 1 three days before picking the longan fruit, spraying the salty water to the crown of the longan tree, and picking after the three days so as to obtain the salty longan fruit. The salty longan fruit caters for the eating mouthfeel of people, prevents deficiency fire, cannot make the mouth dry in the eating process, and has high-nutrition-value components. The invention also discloses a production method for preparing dried longans by utilizing the salty longan fruit, wherein the production method comprises primary baking, storing and secondary baking, and in the process, the baking temperature and time are controlled. The baking technology is relatively simple, the table salt component does not need to be added in the baking process, the baking temperature is relatively low, and nutritional components in the longan fruit can be reserved maximally.

Description

The production method of a kind of saline taste longan fruit and dried longan

Technical field

The present invention relates to a kind of preparation and processing method of fruit, relate to the production method of a kind of saline taste longan fruit and dried longan specifically.

Background technology

Longan, containing abundant glucose, sucrose and protein etc., iron-holder is also higher, can promote hemoglobin regeneration, thus reach the effect of enriching blood while raising heat energy, extra-nutrition.Containing full sugar 12% ~ 23%, glucose 26.91%, tartaric acid 1.26%, protein 1.41%, fat 0.45%, vitamin C 163.7 milligrams, vitamin K1 96.6 milligrams in every 100 grams of longan pulps, also have vitamin B1, B2, P etc., dried fruit is made through process, every hectogram about contains sugar 74.6 grams, iron 35 milligrams, calcium 2 milligrams, 110 milligrams, phosphorus, the several mineral materials such as 1200 milligrams, potassium, also have several amino acids, saponin, X-glycine, tannin, choline etc., this is the source of its powerful nourishing ability.Research finds, arillus longan is except having benefiting action to whole body, effective especially to brain cell, can strengthen memory, dispelling fatigue, the effect of simultaneously improve looks in addition, promoting longevity.

But the existing fresh longan fruit taste picked from tree-longan is mostly partially sweet, and people eat the problem easily occurring dry mouth and parching tongue in process, and this have impact on the appetite of people for longan fruit greatly.In addition, the current longan fruit shelf-life is shorter, usually at 3-5 days, for a change longan fruit edible taste and extend its shelf-life, the present inventor had obtained the patent of invention that the patent No. is ZL201010579605.2 before the application, which disclose " a kind of preparation method of saline taste dried longan ", comprise: prepare salt solution, heating, once cure, deposit, secondary cures, the method is comparatively loaded down with trivial details, and fresh longan fruit puts into some nutritional labelings that salt solution heats boiled easy destruction longan fruit, have impact on the edibility of dried longan.

Summary of the invention

The object of the present invention is to provide the production method of a kind of saline taste longan fruit and dried longan, its main purpose is to solve the shortcomings such as existing longan fruit taste is sweeter, the shelf-life is shorter, edible easy dry mouth and parching tongue, solve existing saline taste dried longan preparation method simultaneously and easily destroy nutritional labeling in longan fruit, affect the shortcoming of the edibility of dried longan.

The technical scheme that the present invention takes is as follows:

A kind of production method of saline taste longan fruit, comprise the following steps: before a, longan fruit pluck 30 days, at longan tree crown drip place, excavation executes salt bath, and apply salt in the ratio of 3.5 ~ 4.0 kilograms of salt under crown diameter every meter toward executing in salt bath, after completing, earthing is buried; Before b, longan fruit pluck 3 days, by water and salt be in mass ratio 5 ~ 6:1 configure salt solution, and toward longan tree crown spray salt solution, 3 days afterwards harvesting namely obtain saline taste longan fruit.

If period, soil was comparatively dry, further comprising the steps of between step a and step b: before longan fruit plucks 7 days, sprays water in the ground of executing salt bath earthing, irrigate with earthing and be as the criterion.

As the preferred embodiment of the present invention, the above-mentioned degree of depth executing salt bath is 30 ~ 35cm, and width is 20 ~ 25cm.

Further, the above-mentioned steps b amount of spraying salt solution is drenched and drip be as the criterion toward executing salt bath with longan tree crown.

A kind of production method adopting the making dried longan of above-mentioned saline taste longan fruit, comprise the following steps: (1), once cure, control the stacking thickness of saline taste longan fruit at below 35cm, then it is cured 70 ~ 72 hours at the temperature of 50 ~ 70 DEG C, period was stirred once every 12 hours; (2), deposit, the saline taste longan fruit after once curing is deposited 9 ~ 12 days in aeration-drying place; (3), secondary cures, and take out the saline taste longan fruit after depositing and cure 24 hours again, stoving temperature is 30 ~ 45 DEG C, and period stirs more than twice.

From the above-mentioned description of this invention, compared to the prior art, the invention has the advantages that:

1, the present invention is carried out lower salt by the different phase before longan fruit is plucked to longan, sprays salt solution, salinity is fully absorbed by the root of longan, stem, leaf etc., and be delivered in longan fruit with nutriment composition etc., make longan fruit have the salty mouthfeel of sweet middle band, prevent the fire of deficiency type.

2, saline taste longan fruit of the present invention, has enriched the taste of longan fruit, has catered to the eating mouth feel of people, and can not produce dry mouth and parching tongue in edible process, have very high nutritive value composition, its shelf-life is longer simultaneously, can store 7-10 days under normal temperature.

3, saline taste dried longan of the present invention, directly with saline taste longan fruit for raw material, baking process is comparatively simple, without the need to adding salt composition in addition in the process of curing, stoving temperature is lower, can farthest the nutritional labeling in longan fruit be retained, saline taste is dispersed in longan pulp simultaneously, improves the eating mouth feel of saline taste dried longan.

Detailed description of the invention

The present invention is further elaborated by following examples.

Embodiment 1

The present embodiment illustrates the production method of saline taste longan fruit and saline taste dried longan as an example with the longan that crown diameter is 2 meters.

Before a, longan fruit pluck 30 days, at longan tree crown drip place, cutting depth is 32cm, width be 23cm execute salt bath, and toward executing in salt bath the salt applying 7.5kg, after completing, earthing is buried;

B, after 27 days, (descended twice shower during this period), and be that 5:1 configures salt solution in mass ratio by water and salt, and spray salt solution toward longan tree crown, drenched and drip be as the criterion toward executing salt bath with longan tree crown, 3 days afterwards harvesting namely obtain saline taste longan fruit;

C, by the stacking THICKNESS CONTROL of above-mentioned saline taste longan fruit at below 35cm, then it is once cured 70 hours in the temperature of 65 DEG C, period was stirred once every 12 hours;

D, once cure after saline taste longan fruit deposit 10 days in aeration-drying place;

E, take out deposit after saline taste longan fruit and secondary cures 24 hours, stoving temperature is 36 DEG C, and period stirs three times, obtains the saline taste dried longan that mouthfeel is fabulous.

Embodiment 2

The present embodiment illustrates the production method of saline taste longan fruit and saline taste dried longan as an example with the longan that crown diameter is 1.5 meters.

Before a, longan fruit pluck 30 days, at longan tree crown drip place, cutting depth is 30cm, width be 21cm execute salt bath, and toward executing in salt bath the salt applying 5.2kg, after completing, earthing is buried;

B, after 23 days, all do not rain during this, antecedent soil moisture, sprays water in the ground of executing salt bath earthing, irrigates be as the criterion with earthing;

C, after 27 days, be that 5.5:1 configures salt solution in mass ratio by water and salt, and spray salt solution toward longan tree crown, drenched and drip be as the criterion toward executing salt bath with longan tree crown, 3 days afterwards harvesting namely obtain saline taste longan fruit;

D, by the stacking THICKNESS CONTROL of above-mentioned saline taste longan fruit at below 35cm, then it is once cured 72 hours in the temperature of 60 DEG C, period was stirred once every 12 hours;

E, once cure after saline taste longan fruit deposit 11 days in aeration-drying place;

F, take out deposit after saline taste longan fruit and secondary cures 24 hours, stoving temperature is 39 DEG C, and period stirs three times, obtains the saline taste dried longan that mouthfeel is fabulous.

Embodiment 3

The present embodiment illustrates the production method of saline taste longan fruit and saline taste dried longan as an example with the longan that crown diameter is 2.5 meters.

Before a, longan fruit pluck 30 days, at longan tree crown drip place, cutting depth is 35cm, width be 25cm execute salt bath, and toward executing in salt bath the salt applying 10kg, after completing, earthing is buried;

B, after 27 days, (descended twice shower during this period), and be that 6:1 configures salt solution in mass ratio by water and salt, and spray salt solution toward longan tree crown, drenched and drip be as the criterion toward executing salt bath with longan tree crown, 3 days afterwards harvesting namely obtain saline taste longan fruit;

C, by the stacking THICKNESS CONTROL of above-mentioned saline taste longan fruit at below 35cm, then it is once cured 70 hours in the temperature of 68 DEG C, period was stirred once every 12 hours;

D, once cure after saline taste longan fruit deposit 12 days in aeration-drying place;

E, take out deposit after saline taste longan fruit and secondary cures 24 hours, stoving temperature is 42 DEG C, and period stirs three times, obtains the saline taste dried longan that mouthfeel is fabulous.

Above are only the specific embodiment of the present invention, but design concept of the present invention is not limited thereto, all changes utilizing this design the present invention to be carried out to unsubstantiality, all should belong to the behavior of invading scope.

Claims

1. a production method for saline taste longan fruit, is characterized in that, comprises the following steps:

Before a, longan fruit pluck 30 days, at longan tree crown drip place, excavation executes salt bath, and apply salt in the ratio of 3.5 ~ 4.0 kilograms of salt under crown diameter every meter toward executing in salt bath, after completing, earthing is buried;

Before b, longan fruit pluck 3 days, by water and salt be in mass ratio 5 ~ 6:1 configure salt solution, and toward longan tree crown spray salt solution, 3 days afterwards harvesting namely obtain saline taste longan fruit.

2. the production method of a kind of saline taste longan fruit as claimed in claim 1, is characterized in that: further comprising the steps of between step a and step b: before longan fruit plucks 7 days, sprays water in the ground of executing salt bath earthing, irrigate be as the criterion with earthing.

3. the production method of a kind of saline taste longan fruit as claimed in claim 1, is characterized in that: described in execute salt bath the degree of depth be 30 ~ 35cm, width is 20 ~ 25cm.

4. the production method of a kind of saline taste longan fruit as claimed in claim 1, is characterized in that: the amount that step b sprays salt solution is drenched and drip be as the criterion toward executing salt bath with longan tree crown.

5. adopt a production method for the making dried longan of claim 1 saline taste longan fruit, it is characterized in that, comprise the following steps:

(1), once cure: control the stacking thickness of saline taste longan fruit at below 35cm, then it is cured 70 ~ 72 hours at the temperature of 50 ~ 70 DEG C, period was stirred once every 12 hours;

(2), deposit: the saline taste longan fruit after once curing is deposited 9 ~ 12 days in aeration-drying place;

(3), secondary cures: take out the saline taste longan fruit after depositing and cure 24 hours again, stoving temperature is 30 ~ 45 DEG C, and period stirs more than twice.