CN104473104A - Production method of vacuum impregnated dried waxberry - Google Patents
Production method of vacuum impregnated dried waxberry Download PDFInfo
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- CN104473104A CN104473104A CN201410654510.0A CN201410654510A CN104473104A CN 104473104 A CN104473104 A CN 104473104A CN 201410654510 A CN201410654510 A CN 201410654510A CN 104473104 A CN104473104 A CN 104473104A
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- red bayberry
- waxberry
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- dried
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Abstract
The invention discloses a production method of vacuum impregnated dried waxberry. The production method comprises the following steps: 1) fresh fruit raw material picking and cleaning; 2) vacuum impregnation processing, namely (1) preparing an impregnation solution from 50% of sugar liquor, 1.5% of citric acid, 1% of liquorice root and the balance of water, (2) vacuumizing for 20+/-1 minutes and inflating with air for 60 minutes, and impregnating the vacuumized waxberry blanks in the impregnation solution for about 10 hours for permeating more thoroughly; 3) freeze-drying, namely taking out the impregnated waxberry blanks for quick-freezing, and then dehydrating in a freeze-dryer for about 9-10 hours until the moisture content in the waxberry blanks is lower than 4%, and then taking out and directly packaging in vacuum. According to the production method of the vacuum impregnated dried waxberry, the fresh waxberries are freeze-dried at an ultralow temperature and then the finished dried waxberry is obtained; the dried waxberry is low in loss of nutritional ingredients and flavor; the nutrition, taste and fragrance of the waxberries are remained to the utmost extent, and the original color and shape of the waxberries are kept; in addition, the vacuum impregnation technique is adopted in the middle of dry-making, and therefore, the vacuum impregnated product having the unique flavor can be obtained while the waxberry product gains the prepared nutrients.
Description
Technical field
The present invention relates to the preparation method that a kind of vacuum impregnation red bayberry is dry.
Background technology
In prior art, red bayberry does and usually adopts the mode of being exposed to the sun to obtain, this mode can allow the many nutriments in red bayberry run off in the process of being exposed to the sun, and due to the impact by exposure environment, has fly and bite red bayberry in process of being exposed to the sun, and bring bacterium, health is difficult to up to standard.For this reason, we have developed the dry preparation method of a kind of vacuum impregnation red bayberry.
Summary of the invention
For the technical problem of above-mentioned existence, the object of the invention is: propose the preparation method that a kind of vacuum impregnation red bayberry is dry.
Technical solution of the present invention is achieved in that and the preparation method that a kind of vacuum impregnation red bayberry is dry comprises following steps:
1) fresh fruit raw material selection and cleaning:
1. select fresh mature, non-rot red bayberry makes raw material, require that local flavor is normal, soluble solid content >=8.0%, impurity elimination comprises removes defective red bayberry, also must remove leaf and carpopodium simultaneously;
cleaning: the first step light salt brine of 5% soaks 10min, removes the fruitworm of the out-of-date the inside of red bayberry, and the clear water of second step flowing rinses, until pull out without after salinity, drains;
2) vacuum impregnation process:
1. containing immersion liquid: comprise the liquid glucose of 50%, 1.5% citric acid, 1% Radix Glycyrrhizae, all the other are water;
evacuated time 20 ± 1min, inflationtime: 60min;
Red bayberry embryo after finding time, flooding about 10h containing in immersion liquid, makes infiltration more thorough;
3) freeze drying: the red bayberry embryo after dipping is taken out quick-frozen, then put into freeze dryer and to dewater about 9-10h, until moisture is less than 4% in red bayberry embryo, directly vacuum packaging after taking out.
Preferably, described liquid glucose is made up of maltitol syrup and old rock sugar lysate.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The dry preparation method of vacuum impregnation red bayberry of the present invention by arbutus through ultralow temperature freeze-drying, obtain the dry finished product of red bayberry, this red bayberry does all little of nutritional labeling and flavor loss, remains the nutrition of red bayberry, taste and fragrance to greatest extent, maintains the original CF of red bayberry; Moreover by using vacuum impregnation technology in the middle of drying, making bayberry products while obtaining preparation nutrition, or obtaining the vacuum impregnation product of peculiar flavour.
Detailed description of the invention
The preparation method that vacuum impregnation red bayberry of the present invention is dry, comprises following steps:
1) fresh fruit raw material selection and cleaning:
1. select fresh mature, non-rot red bayberry makes raw material, require that local flavor is normal, soluble solid content >=8.0%, impurity elimination comprises removes defective red bayberry, also must remove leaf and carpopodium simultaneously;
cleaning: the first step light salt brine of 5% soaks 10min, removes the fruitworm of the out-of-date the inside of red bayberry, and the clear water of second step flowing rinses, until pull out without after salinity, drains;
2) vacuum impregnation process:
1. containing immersion liquid: comprise the liquid glucose (maltitol syrup and old rock sugar lysate) of 50%, 1.5% citric acid, 1% Radix Glycyrrhizae, all the other are water;
evacuated time 20 ± 1min, inflationtime: 60min;
Red bayberry embryo after finding time, flooding about 10h containing in immersion liquid, makes infiltration more thorough;
3) freeze drying: the red bayberry embryo after dipping is taken out quick-frozen, then put into freeze dryer and to dewater about 9-10h, until moisture is less than 4% in red bayberry embryo, directly vacuum packaging after taking out.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The dry preparation method of vacuum impregnation red bayberry of the present invention by arbutus through ultralow temperature freeze-drying, obtain the dry finished product of red bayberry, this red bayberry does all little of nutritional labeling and flavor loss, remains the nutrition of red bayberry, taste and fragrance to greatest extent, maintains the original CF of red bayberry; Moreover by using vacuum impregnation technology in the middle of drying, making bayberry products while obtaining preparation nutrition, or obtaining the vacuum impregnation product of peculiar flavour.
Above-described embodiment is only for illustrating technical conceive of the present invention and feature; its object is to person skilled in the art can be understood content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (2)
1. the preparation method that vacuum impregnation red bayberry is dry, comprises following steps:
1) fresh fruit raw material selection and cleaning:
1. select fresh mature, non-rot red bayberry makes raw material, require that local flavor is normal, soluble solid content >=8.0%, impurity elimination comprises removes defective red bayberry, also must remove leaf and carpopodium simultaneously;
cleaning: the first step light salt brine of 5% soaks 10min, removes the fruitworm of the out-of-date the inside of red bayberry, and the clear water of second step flowing rinses, until pull out without after salinity, drains;
2) vacuum impregnation process:
1. containing immersion liquid: comprise the liquid glucose of 50%, 1.5% citric acid, 1% Radix Glycyrrhizae, all the other are water;
evacuated time 20 ± 1min, inflationtime: 60min;
Red bayberry embryo after finding time, flooding about 10h containing in immersion liquid, makes infiltration more thorough;
3) freeze drying: the red bayberry embryo after dipping is taken out quick-frozen, then put into freeze dryer and to dewater about 9-10h, until moisture is less than 4% in red bayberry embryo, directly vacuum packaging after taking out.
2. the preparation method that vacuum impregnation red bayberry according to claim 1 is dry, is characterized in that: described liquid glucose is made up of maltitol syrup and old rock sugar lysate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410654510.0A CN104473104A (en) | 2014-11-18 | 2014-11-18 | Production method of vacuum impregnated dried waxberry |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410654510.0A CN104473104A (en) | 2014-11-18 | 2014-11-18 | Production method of vacuum impregnated dried waxberry |
Publications (1)
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| CN104473104A true CN104473104A (en) | 2015-04-01 |
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| CN201410654510.0A Pending CN104473104A (en) | 2014-11-18 | 2014-11-18 | Production method of vacuum impregnated dried waxberry |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111184118A (en) * | 2019-11-08 | 2020-05-22 | 靖州县金茶油科技开发有限责任公司 | Preparation method of dried waxberries for improving anthocyanin content |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101138358A (en) * | 2007-10-19 | 2008-03-12 | 海通食品集团股份有限公司 | Method for preparing recuperation fruit vegetables crisp slices through vacuum refrigeration, drying and dipping treatment |
| CN103082224A (en) * | 2013-02-03 | 2013-05-08 | 苏州苏东庭生物科技有限公司 | Processing method of drunk waxberry |
| CN103549312A (en) * | 2013-10-31 | 2014-02-05 | 福建省农业科学院果树研究所 | Freeze-dried waxberry flesh and processing technology thereof |
| CN103783236A (en) * | 2012-10-26 | 2014-05-14 | 李冠泉 | Low-sugar preserved plum preparation method |
| CN103798490A (en) * | 2013-12-19 | 2014-05-21 | 大连兆阳软件科技有限公司 | Red bayberry preserved fruit |
| CN103932080A (en) * | 2014-03-26 | 2014-07-23 | 陶建壮 | Dried red bayberry and processing method thereof |
-
2014
- 2014-11-18 CN CN201410654510.0A patent/CN104473104A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138358A (en) * | 2007-10-19 | 2008-03-12 | 海通食品集团股份有限公司 | Method for preparing recuperation fruit vegetables crisp slices through vacuum refrigeration, drying and dipping treatment |
| CN103783236A (en) * | 2012-10-26 | 2014-05-14 | 李冠泉 | Low-sugar preserved plum preparation method |
| CN103082224A (en) * | 2013-02-03 | 2013-05-08 | 苏州苏东庭生物科技有限公司 | Processing method of drunk waxberry |
| CN103549312A (en) * | 2013-10-31 | 2014-02-05 | 福建省农业科学院果树研究所 | Freeze-dried waxberry flesh and processing technology thereof |
| CN103798490A (en) * | 2013-12-19 | 2014-05-21 | 大连兆阳软件科技有限公司 | Red bayberry preserved fruit |
| CN103932080A (en) * | 2014-03-26 | 2014-07-23 | 陶建壮 | Dried red bayberry and processing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111184118A (en) * | 2019-11-08 | 2020-05-22 | 靖州县金茶油科技开发有限责任公司 | Preparation method of dried waxberries for improving anthocyanin content |
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Application publication date: 20150401 |
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