CN104256423A - Low-loss manufacturing method for dried fruits and vegetables - Google Patents
Low-loss manufacturing method for dried fruits and vegetables Download PDFInfo
- Publication number
- CN104256423A CN104256423A CN201410516748.7A CN201410516748A CN104256423A CN 104256423 A CN104256423 A CN 104256423A CN 201410516748 A CN201410516748 A CN 201410516748A CN 104256423 A CN104256423 A CN 104256423A
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- CN
- China
- Prior art keywords
- fruit
- fruits
- low
- vegetables
- dry
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- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
Abstract
The invention discloses a low-loss manufacturing method for dried fruits and vegetables. The method comprises the following steps: (1) selecting fruits; (2) preparing sugar liquor; (3) soaking; and (4) baking. According to the mode, the low-loss manufacturing method for dried fruits and vegetables disclosed by the invention has the advantages that ripe fruits are manufactured into dried fruits and vegetables, the preservation time is long, secondary processing is performed for reselling, the method is novel, the operation is convenient, the loss is reduced, the quality is improved, the method is economic and practical, and the dried fruits and vegetables have wide market prospects on popularization of the low-loss manufacturing method for dried fruits and vegetables.
Description
Technical field
The present invention relates to agricultural product field, particularly relate to the low-loss preparation method that a kind of fruits and vegetables are dry.
Background technology
China is large agricultural country all the time, and the grain that China produces, veterinary antibiotics, fresh meat, total fish catches enrich, except sending outside abroad for domestic consumption off-lying sea.But the great problem that existing agricultural product exist be exactly store, transport time loss, and the ratio of loss can be in any more, causes great waste.
Summary of the invention
The technical problem that the present invention mainly solves is to provide the dry low-loss preparation method of a kind of fruits and vegetables, by adopting the method for secondary operations, mellow fruit is made as fruits and vegetables do, the moisture removing fruit eats as snacks, considerably increase the time limit of preservation, and define the production of multiple types, be conducive to enriching economic structure, increasing economic efficiency, the popularizing of low-loss preparation method of doing at fruits and vegetables has market prospects widely.
For solving the problems of the technologies described above, the invention provides the low-loss preparation method that a kind of fruits and vegetables are dry, comprising the following steps:
(1) select ripe, that appearance is complete fruit as raw material, for epidermis or the unedible fruit of shell, remove its epidermis or shell, for the edible fruit of epidermis, clean its epidermis,
(2) configuration concentration is the liquid glucose of 20-30%, uses big fire to boil, supplies dehydration,
(3) by liquid glucose in a reservoir, be cooled to after below 40 DEG C, fruit section is placed in liquid glucose soak until liquid glucose, ensure that every sheet fruit is not overlapping mutually, and be all fully immersed in liquid glucose, use preservative film to cover fruit sheet surface, the time of immersion is greater than 6 hours
(4) take out the moisture that fruit sheet drains surface, toast at the temperature of 80-100 DEG C, the time is 4-6 hour.
In a preferred embodiment of the present invention, the described fruit in step (1) comprises apple, Ipomoea batatas, taro, banana, jackfruit, Kiwi berry, mango, durian, pineapple.
In a preferred embodiment of the present invention, adopt flowing clean water and clear water to soak in step (1) and clean fruit surface.
In a preferred embodiment of the present invention, the sugar in step (2) adopts white granulated sugar or glucose.
In a preferred embodiment of the present invention, the container in step (3) is uncovered pancake.
In a preferred embodiment of the present invention, in step (3), ensure that the thickness of fruit sheet is 2-4mm.
In a preferred embodiment of the present invention, step every two hours suspends turn-over at least one times in (4).
The invention has the beneficial effects as follows: mellow fruit is made as that fruits and vegetables are dry, the holding time is long, secondary operations is sold again, method is novel, easy to operate by the dry low-loss preparation method of fruits and vegetables of the present invention, reduce the wastage, improve quality, economical and practical, and the popularizing of low-loss preparation method of doing at fruits and vegetables has market prospects widely.
Detailed description of the invention
Be clearly and completely described to the technical scheme in the embodiment of the present invention below, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making other embodiments all obtained under creative work prerequisite, belong to the scope of protection of the invention.
The embodiment of the present invention comprises the following steps:
(1) ripe, that appearance is complete fruit is selected as raw material, reject fruit that wherein rot, that damage by pressure, for epidermis or the unedible fruit of shell, such as taro, banana, jackfruit, Kiwi berry, mango, durian, pineapple, remove its epidermis or shell, for the edible fruit of epidermis, such as apple, Ipomoea batatas, clean its epidermis
(2) configuration concentration is the liquid glucose of 20-30%, uses big fire to boil, supplies dehydration,
(3) by liquid glucose in a reservoir, be cooled to after below 40 DEG C, fruit section is placed in liquid glucose soak until liquid glucose, ensure that every sheet fruit is not overlapping mutually, and be all fully immersed in liquid glucose, prevent sugar from absorbing uneven, preservative film is used to cover fruit sheet surface, be conducive to the speed and the sufficient degree that increase sugar infiltration, the time of soaking is greater than 6 hours, ensure sugar infiltration fully, simple employing liquid glucose soaks fruit sheet at normal temperatures, abandon the method for traditional use sulphur or high-temperature boiling, greatly reduce loss and the loss of nutrient, be conducive to improving the dry nutritional labeling of fruits and vegetables and quality,
(4) take out the moisture that fruit sheet drains surface, toast at the temperature of 80-100 DEG C, the time is 4-6 hour.
Preferably, the described fruit in step (1) comprises various vegetables or the fruit such as apple, Ipomoea batatas, taro, banana, jackfruit, Kiwi berry, mango, durian, pineapple, and different fruits can be selected as raw material according to actual conditions, method is identical.
Preferably, adopt flowing clean water and clear water to soak in step (1) and clean fruit surface.
Preferably, the sugar in step (2) adopts white granulated sugar or glucose.
Preferably, the container in step (3) is uncovered pancake, is conducive to the space making full use of liquid glucose and container, economical and practical.
Preferably, in step (3), the thickness of guarantee fruit sheet is 2-4mm.
Preferably, turn-over is every two hours suspended at least one times in step (4).
The beneficial effect of the low-loss preparation method that fruits and vegetables of the present invention are done is:
One, by adopting the method for secondary operations, mellow fruit is made as fruits and vegetables do, the moisture removing fruit directly eats as snacks, considerably increases the time limit of preservation, define the production of multiple types, be conducive to enriching economic structure, increasing economic efficiency;
Two, the water content by adopting the method for pure oven dry to remove fruit, obviates the use of sulphur in traditional handicraft, enormously simplify production process, reduces the use of additive, reduces the loss of nutrient, improves the dry quality of fruits and vegetables.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical field, be all in like manner included in scope of patent protection of the present invention.
Claims (7)
1. the low-loss preparation method that fruits and vegetables are dry, is characterized in that, comprise the following steps:
(1) select ripe, that appearance is complete fruit as raw material, for epidermis or the unedible fruit of shell, remove its epidermis or shell, for the edible fruit of epidermis, clean its epidermis,
(2) configuration concentration is the liquid glucose of 20-30%, uses big fire to boil, supplies dehydration,
(3) by liquid glucose in a reservoir, be cooled to after below 40 DEG C, fruit section is placed in liquid glucose soak until liquid glucose, ensure that every sheet fruit is not overlapping mutually, and be all fully immersed in liquid glucose, use preservative film to cover fruit sheet surface, the time of immersion is greater than 6 hours
(4) take out the moisture that fruit sheet drains surface, toast at the temperature of 80-100 DEG C, the time is 4-6 hour.
2. the low-loss preparation method that fruits and vegetables according to claim 1 are dry, it is characterized in that, the described fruit in step (1) comprises apple, Ipomoea batatas, taro, banana, jackfruit, Kiwi berry, mango, durian, pineapple.
3. the low-loss preparation method that fruits and vegetables according to claim 1 are dry, is characterized in that, adopts flowing clean water and clear water to soak and clean fruit surface in step (1).
4. the low-loss preparation method that fruits and vegetables according to claim 1 are dry, is characterized in that, the sugar in step (2) adopts white granulated sugar or glucose.
5. the low-loss preparation method that fruits and vegetables according to claim 1 are dry, it is characterized in that, the container in step (3) is uncovered pancake.
6. the low-loss preparation method that fruits and vegetables according to claim 1 are dry, is characterized in that, ensures that the thickness of fruit sheet is 2-4mm in step (3).
7. the low-loss preparation method that fruits and vegetables according to claim 1 are dry, it is characterized in that, step every two hours suspends turn-over at least one times in (4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410516748.7A CN104256423A (en) | 2014-09-30 | 2014-09-30 | Low-loss manufacturing method for dried fruits and vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410516748.7A CN104256423A (en) | 2014-09-30 | 2014-09-30 | Low-loss manufacturing method for dried fruits and vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256423A true CN104256423A (en) | 2015-01-07 |
Family
ID=52148109
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410516748.7A Pending CN104256423A (en) | 2014-09-30 | 2014-09-30 | Low-loss manufacturing method for dried fruits and vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256423A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585299A (en) * | 2015-02-12 | 2015-05-06 | 中国热带农业科学院香料饮料研究所 | Freeze dried jackfruit pulp tablets and preparation method of tablets |
| CN109105796A (en) * | 2017-06-26 | 2019-01-01 | 蔡寿阳 | A kind of infant grinds one's teeth in sleep the dry preparation method of fruits and vegetables |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987041A (en) * | 2011-09-11 | 2013-03-27 | 重庆市南川区南双科技有限公司 | Production method of apple slices |
| CN103392893A (en) * | 2013-08-08 | 2013-11-20 | 南宁华侨投资区森景园食品有限公司 | Method for processing natural pineapple dried slices |
| CN103750208A (en) * | 2014-01-21 | 2014-04-30 | 合肥学院 | Rapid processing method of fruity air-dried white radish strips |
-
2014
- 2014-09-30 CN CN201410516748.7A patent/CN104256423A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987041A (en) * | 2011-09-11 | 2013-03-27 | 重庆市南川区南双科技有限公司 | Production method of apple slices |
| CN103392893A (en) * | 2013-08-08 | 2013-11-20 | 南宁华侨投资区森景园食品有限公司 | Method for processing natural pineapple dried slices |
| CN103750208A (en) * | 2014-01-21 | 2014-04-30 | 合肥学院 | Rapid processing method of fruity air-dried white radish strips |
Non-Patent Citations (1)
| Title |
|---|
| 陈风翥等: "哈蜜瓜真空冷浸制脯工艺的研究", 《食品科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585299A (en) * | 2015-02-12 | 2015-05-06 | 中国热带农业科学院香料饮料研究所 | Freeze dried jackfruit pulp tablets and preparation method of tablets |
| CN109105796A (en) * | 2017-06-26 | 2019-01-01 | 蔡寿阳 | A kind of infant grinds one's teeth in sleep the dry preparation method of fruits and vegetables |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20150107 |