CN104957341A - Processing method of novel primary-taste dried fruits and drying method of primary-taste dried fruits through Binchotan - Google Patents
Processing method of novel primary-taste dried fruits and drying method of primary-taste dried fruits through Binchotan Download PDFInfo
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Abstract
The invention discloses a processing method of novel primary-taste dried fruits and a drying method of the primary-taste dried fruits through Binchotan, and belongs to the technical field of deep-processing of fruits. The processing method disclosed by the invention sequentially comprises the following steps: (1) selecting fruits which are fully mature, and soaking the selected fruits for 3 minutes in 100ppm of a ClO2 solution so as to clean and disinfect the fruits; (2) draining the fruits, removing peels and kernels of the fruits, cutting pulp, placing the cut pulp into a container, uniformly sprinkling white sugar on the surface of the pulp, and refrigerating the pulp in a freezer at the temperature of 0-7 DEG C; (3) crushing the Binchotan into 1cm<2>, loading the crushed Binchotan into an empty tray, wherein the thickness of the crushed Binchotan is 2-3 cm, placing the tray at the bottom of a tray frame, draining the pulp, placing the drained pulp on a drying tray, and placing the drying tray on the tray frame; (4) placing the tray frame in a drying room, and drying and cooling the pulp in the drying tray twice so as to obtain finished products of the dried fruits; and (5) packaging the dried fruits for the first time, and placing the packaged dried fruits in the freezer in which the temperature is -3-0 DEG C for storage. According to the method disclosed by the invention, chemical additives such as preservatives, color fixatives, essence and pigments are not added, and residues do not exist, so that the original flavor of mature fresh fruits can be well maintained, and the novel primary-taste dried fruits are deeply loved by vast people.
Description
Technical field
The present invention relates to a kind of processing method and original flavor dried fruit binchotan drying means of novel original flavor dried fruit, belong to fruit deep process technology field.
Background technology
China torrid zone (or subtropical zone) fruit aboundresources, most tropical fruit (tree) is the dark welcome by consumer with its strong fruital taste, but due to reasons such as tropical fruit (tree) water content are high, enzymatic activity strong, aromatic flavour not easily retains, cause processing more difficult.In China, tropical fruit (tree) is mainly to eat raw, fruit process amount is less than 10% of fresh fruit, product is mainly based on tinned fruit, fruit juice, candied fruit series products, these products have lost the distinctive local flavor of the former fruit of tropical fruit (tree), especially very popular candied fruit, production technique need carry out color retention through sulfur-bearing color stabilizer mostly, because sulfur dioxide residue easily causes the harm to human body.In recent years, because the candied fruit sulfur dioxide residue Safety of Food Quality event caused that exceeds standard happens occasionally, traditional candied fruit processing industry receives certain impact.Prevailing in recent years along with " green, natural, healthy " concept, the demand degree of people to health, safety, nutraceutical improves constantly, therefore, develop without chemical residual, processing method without the original flavor dried fruit of chemical addition agent, produce the developing direction that high-grade original type tropical fruit (tree) leisure food has become tropical fruit (tree) processing.
Traditional preserved fruit production and application be first drying method or solarization method, solarization method is difficult to reach QS requirement because of hygienic quality, substantially abandons, and adopts first drying method more.First drying method makes pulp surface very fast dry and stiff, but the inner degree of drying of pulp is inconsistent, outside is dry and hard to tarnish and easily breakage, and the preserved fruit dry and hard meeting in surface makes the moisture diffusion of preserved fruit inside not out, depositing the later stage can produce " stream sugar " and non-enzymatic browning phenomenon, affects product quality.And the research and development of the secondary alternating temperature dry technology that intermittently eases back are exactly occur " stream sugar " and non-enzymatic browning phenomenon to solve in preserved fruit drying course.In addition, the chemical addition agents such as the anticorrisive agent used in the processing and making process of traditional preserved fruit, color stabilizer, essence, pigment, product is not only made to lose the original local flavor of ripe fresh fruit, and these raw materials are not easily all removed clean in post-production, cause the residual quantity in product can cause certain harm to human body, this easily causes Safety of Food Quality event.The candied fruit quality safety events affecting in recent years development of preserved fruit industry in addition.
Therefore, need badly in prior art without chemical residual, processing method without the original flavor dried fruit of chemical addition agent.
Summary of the invention
According to demand and the deficiency in above-mentioned field, the invention provides a kind of processing method and original flavor dried fruit binchotan drying means of novel original flavor dried fruit.The chemical addition agents such as the inventive method preservative free, color stabilizer, essence, pigment, noresidue, well can keep the original local flavor of ripe fresh fruit, is deeply loved by the public.
Technical scheme of the present invention is as follows:
A processing method for novel original flavor dried fruit, is characterized in that, comprise the steps: in order
(1) full ripe fruit is selected, with the ClO of 100ppm
2solution soaks and carries out cleaning and sterilizing in 3 minutes, and the concrete effect of this technical characteristic makes total plate count≤60CFU/g; Full ripe fruit sugariness at 15 ~ 20Bix, aromatic flavour, pulp colour is orange, soft texture, be beneficial to save colors, original flavor and sugaring;
(2) drain fruit, peeling stoning, pulp cuts and is placed in container, and sprinkles white granulated sugar at surface uniform, in the Cold storage in the refrigerator 3-10 of 0-7 DEG C days with sugaring;
(3) load the thickness of about 2 ~ 3cm in empty pallet after binchotan being broken into 1cm × 1cm size and be placed in the bottom of tray rack, draining the pulp after sugaring and to be placed in tray and to be placed on tray rack;
Tray rack every layer puts into the pallet that is equipped with pulp, the bottom of tray rack is the binchotan particle loading pallet, each dries car and puts into 2 holders for long carbon, all be put in and dry the car bottom, binchotan has effect that is releasing far infrared and anion, and binchotan is ground into graininess, increase release area, generally be advisable to 1cm × 1cm, avoid binchotan to be ground into powdery, otherwise blown afloat polluted product under the environment of hot blast.Binchotan is put in the bottom, and the anion being conducive to discharging transmits contact material from lower to upper with hot blast.
(4) drying room tray rack that pulp is housed being placed in 45 ~ 55 DEG C is dried first, dries after 17 ~ 19 hours, and cool 11 ~ 13 hours to ease back, change 40 ~ 50 DEG C and again dry, drying time is greater than 5 hours, and cooling, obtains dried fruit finished product;
(5) just pack, and the freezer being placed in-3-0 DEG C is preserved.
The inventive method refers to the dried fruit finished product soft taste prepared, and has ripe fresh tropical fruit (tree) original flavor, does not add essence; The curing agent such as calcium chloride, alum does not detect; The anticorrisive agent such as potassium sorbate, Sodium Benzoate does not detect; The pigment such as lemon yellow, sunset yellow does not detect; The color stabilizers such as sulfur dioxide do not detect; Other quality index meet GB 14884 " candied fruit sanitary standard ".
In step (2), the consumption of white granulated sugar is: 25% ~ 35% of pulp weight.
The temperature of drying first in step (4) is 50 DEG C, the time be 18 hours to make water content for 20%, cool 12 hours to ease back, bake out temperature is 45 DEG C again, and the time is 5 hours, to make pulp water content 16%, cools to obtain dried fruit finished product.
Pulp incision in step (2) refers to is cut into sheet by pulp, block, strip or section shape.
Disposing way in step (3) is put for evenly nonoverlapping.
Also comprise and again packing, described packaging again refers to that product is packed in before sales aluminium foil material or opaque packaging material.
A kind of original flavor dried fruit binchotan drying means, it is characterized in that, described method comprises the steps: in order
(1) binchotan is broken into 1cm
2in rear loading empty pallet, thickness is 2 ~ 3cm, and is placed in the bottom of tray rack;
(2) after draining sugaring, the syrup of pulp to be placed in tray and to be placed on tray rack that the above-mentioned bottom is placed with binchotan pallet and dries, and to make pulp water content below 20%, cools to obtain dried fruit.
Dried first by the drying room that the tray rack of step (2) is placed in 45 ~ 55 DEG C, dry after 17 ~ 19 hours, cool 11 ~ 13 hours to ease back, change 40 ~ 50 DEG C and again dry, drying time is greater than 5 hours, and cooling, obtains dried fruit finished product.
The temperature of drying first is 50 DEG C, and the time is 18 hours; The temperature of again drying is 45 DEG C, and the time is 6 hours.
Disposing way in step (2) is put for evenly nonoverlapping.
Processing method of the present invention, creatively employ binchotan as dry adjuvant, reach following function: (1) accelerates drying effect, processing method of the present invention selects the binchotan of high-temperature firing, almost there is no moisture, have again the pore of numerous 2 ~ 3 microns, all Kong Douke contact with air.Because this characteristic, binchotan has dehumidifying and the effect regulating temperature, and when place ambient moisture is too high, it can absorb moisture, thus accelerates drying effect; (2) can make dry materials evenly and keep material original flavor.Binchotan can be releasing far infrared, utilizes this characteristic, reaches and help material to be heated evenly, and fully retain the original flavor of food materials; (3) activity of enzyme is slowed down.Binchotan contains abundant anion (polyphenol powde), anion has higher activity, has very strong redox, can destroy the cell membrane of bacterium or the activity of cellular plasm organized enzyme, thus reach the object of antibiotic and sterilizing, slow down the active function of enzyme.
The selection of raw material of the present invention: the raw material that the present invention selects is full maturity or reaches best eating effect through after-ripening or accelerate the ripening, such fruit aroma is strong, fructose content is high, it is softer to organize, fresh fruit aromatic flavour, utilize the goods that such fruit process becomes, former fruit local flavor retains better, and formed product is good, and yield is high, and the use amount of white sugar can be reduced, and ripened fruit sugar content high, organize and be loosely conducive to accelerating sugaring speed at low temperatures.And the raw material selected in common prior art is non-full maturity fruit or shedding, raw material does not have local flavor and the color and luster of mature fruit, need by adding the chemical addition agents such as a large amount of anticorrisive agent, curing agent, color stabilizer or coloring agent to reach the requirement of product to the quality such as local flavor, color and luster, but the use of a large amount of additive easily causes product additive to exceed standard, and easily causes the generation of Safety of Food Quality event.
The selection of sugaring technique of the present invention: sugared soaking technology of the present invention utilizes low temperature to soak sugared method, can avoid anticorrisive agent to add and sugar soaks the generation of fermenting.Because under normal temperature, be easier to cause when not adding anticorrisive agent and color stabilizer after ripened fruit peeling stoning and become sour and brown stain, easily cause sugar leaching fermentation, finished product shows tart flavour, syrup recycling number of times reduces, and brings product quality to degenerate and production cost rising.The many employings of tradition preserved fruit slow down the fermentation of syrup by adding anticorrisive agent, the present invention is then by peeling stoning, the chankings cutting rear gained or fruit block, fruit bar, fruit section etc. is placed in container, and spill white granulated sugar at its surface uniform, the ratio of white granulated sugar accounts for less than 35% of fruit slice, then the rapid freezer 3-10 days put into by material.Low temperature sugaring process does not add the chemical addition agents such as curing agent, anticorrisive agent, essence, color stabilizer or color stabilizer, the low temperature of 0-7 DEG C is utilized can effectively to suppress polyphenol oxidase, saccharomycete, lactic bacteria activity, avoid g and liquid glucose fermentation corruption in sugaring process, low temperature not only has the reservation utilizing fruit original flavor simultaneously, all right demineralized water fruit fiber, make the finer and smoother softness of products taste, product meets green, healthy consumption concept; And sugaring technique traditional in prior art to be precooked sterilization with boiling water after rinsing at raw material usually, carry out sugaring 3-5 days at normal temperatures, period improves sugar concentration step by step.Tradition preserved fruit sugar soaking technique is reached by interpolation anticorrisive agent and prevents liquid glucose fermentation corrupt, and improve the color, smell and taste of product by adding essence, color stabilizer or coloring agent, product contains chemical addition agent, does not meet green, healthy consumption concept.
Stoving process of the present invention: stoving process of the present invention adopts binchotan as dry thing, after high temperature secondary temperature-variable drying in 50 DEG C and 45 DEG C, to prevent raw material brown stain to greatest extent, and the original color and taste of fruit can be retained, and not add various chemical addition agent; And the stoving process of prior art is because with the addition of color stabilizer or pigment, effectively can prevent the brown stain of raw material, therefore the temperature of 60 DEG C-70 DEG C can be adopted dry at baking stage, the world of dry materials is shorter, but product loses original color and taste;
Product storage of the present invention: in the present invention, whole process does not add color stabilizer, dried fruit after drying must use large plastic bag packaging, the freezer being placed in-3-0 DEG C is preserved, to prevent the loss of the brown stain of water dried fruit and original flavor, product is packed at before sales again, packaging bag aluminium foil material or opaque packaging material, be subject to illumination to produce brown stain to avoid dried fruit.
Tradition preserved fruit dried fruit sugaring method utilizes immature fresh fruit or the fruit embryo pickled to be raw material mostly, period is through overcure, protect look, candy, dipping, often curing agent is used in these processes, color stabilizer, anticorrisive agent, essence, the chemical addition agents such as pigment, the present invention utilizes full ripe fresh fruit, freezer, low temperature dewatering drying device, the acting in conjunction of binchotan grain, dry under the state that temperature is no more than 50 DEG C, gained finished product stores at freezer, whole process does not use chemical addition agent, retain original vitamin in fruit to greatest extent, dietary fiber, the original nutritional labeling of the fruit such as protein, effective ingredient and former fruit local flavor and nutrition, and quality is neither too hard, nor too soft, a kind of nutrition, healthy, the original flavor dried fruit that mouthfeel is good, more meet current consumer demand.
binchotan:originate from her peninsula of discipline between yen Lu year, Wakayama, Bai Binyi band, the raw material of wood-charcoal of use is Ma Mujian wood, and carbonaceous is hard, density is high, carbon element content can reach 93%-96%.Binchotan is one of best jewellery rare during people live.It is Ma Mujian wood formed charcoal after 1200 degree of high temperature carbonizations Celsius of growing up with absorbing soil, daylight and moisture, its minute aperture is numerous, absorption affinity is strong, very hard, few with the difference of hardness of steel, the charcoal volume baked is 1/3rd of log, but weight but only has 1/10th of log.
Binchotan has following effect:
Porous: the pore having numerous 2 ~ 3 microns in charcoal ball, all Kong Douke contact with air, can remove the bleaching agent in running water or chlorine, and water quality sweetness is drunk well.
Effect is put in suction: the binchotan of high-temperature firing, almost there is no moisture, there are again many apertures, because this characteristic, binchotan has dehumidifying and the effect regulating temperature, when place ambient moisture is too high, it can absorb moisture, and when ambient humidity is not enough, it can discharge again aqueous vapor automatically, keep the moisture stable in air.
Far infrared release action: binchotan takes, has warm sensation, and this is the cause that it can be releasing far infrared, because this characteristic, can be used for as food fresh-keeping, helps food to be heated evenly, fully retains the original flavor of food materials.Being made into bedding is put at one's side, health can be allowed to bask, can help for sleep.
Supply anion: the Nature with fresh air pleasant is because containing abundant anion (polyphenol powde), binchotan is the most natural air cleaning machine, can produce anion, ease off the pressure, eliminate anxiety.
Binchotan also can intercept electromagnetic wave, ambient water quality purification of air, cooks delicious steamed rice, makes water, tea, wine more aromatic, the deodorant of refrigerator, have charcoal bath, without the laundry method etc. of washing powder.
Can put 32 framves in drying room in the present invention and dry car, drying car has 36 holders (36 holders were mango entirely in the past, were that the right and left respectively puts 1 holder for long carbon bottom baking car now, played antioxidation)
Accompanying drawing explanation
Fig. 1 is the processing method process chart of a kind of original flavor dried fruit of the present invention.
Detailed description of the invention
Following embodiment is provided to be to understand the present invention further better; be not limited to described embodiment; content of the present invention and protection domain are not construed as limiting; anyone is under enlightenment of the present invention or any and the present invention the present invention being carried out combining with the feature of other prior aries and draw is identical or akin product, all drops within protection scope of the present invention.
Unreceipted specific experiment step or condition person in embodiment, can carry out according to the operation of the normal experiment step described by the document in this area or condition.Agents useful for same or the unreceipted production firm person of instrument, being can by the conventional reagent product of commercial acquisition.
Illustrate: fruit raw material selected in embodiment is full ripe fruit, or also can through the fruit of after-ripening or the eating effect that can reach best that accelerates the ripening.
reagent source:
ClO
2: manufacturer: Huankai Microbes Tech Co., Ltd., Guangdong, formulation: pulvis; Specification: 2kg/ is to (first agent, each 1kg/ bottle of second agent).
White granulated sugar: manufacturer: the bright positive sugar refinery of Nanning sugar industry limited company; Specification: 50kg/ bag, rank: one-level white granulated sugar.
Binchotan: manufacturer: Ruili Shen Huo charcoal Co., Ltd; Specification: long 10cm, diameter 5 ~ 12cm.
The processing method of the novel original flavor dried mango of embodiment 1 one kinds
(1) select full ripe fresh Aiwen mango 200kg, ripe Aiwen mango pol is about 18Bix, aromatic flavour, and pulp colour is orange, soft texture, be beneficial to save colors, original flavor and sugaring;
(2) mango is adopted the ClO of 100ppm
2solution soaks and within 3 minutes, carries out disinfection, cleans;
(3) by fresh fruit peeling, stoning, being cut into thickness is about 1cm sheet, and pulp yield is about 50%, obtains mango sheet and is about 100kg;
(4) the mango sheet after section is laid in stainless steel cask, chankings surface uniform spills white granulated sugar, the ratio of Aiwen mango sheet interpolation white granulated sugar is 25% (i.e. 25kg) of fruit slice weight, and at the freezer sugaring 3-5 days of 0-7 DEG C, the final pol of liquid glucose is about 36Bix.
(5) the mango sheet of sugaring is drained, evenly, not overlapping pendulum in tray, load the thickness of pallet about 2 ~ 3cm after binchotan being broken into 1cmx1cm size; Tray rack every layer puts into the pallet that is equipped with dried mango, and tray rack is pushed barn, and the bottom of tray rack is the binchotan particle loading pallet, and tray rack puts one deck binchotan particle pallet at interval of 5 layers; The drying room that dried mango to be placed in 50 DEG C by first time dried moisture to 20% through 18 hours, cool and eased back for 12 hours, second time dry with 45 DEG C through more than 6 hours by dried mango oven dry to water content about 16%, namely obtain dried mango finished product after cooling;
(6) dried mango is packed with 10 kilograms, every case with large plastic packaging bag after cooling, and the freezer being placed in-3-0 DEG C is preserved;
(7) the detection data of novel original flavor dried mango:
The detection data of the novel original flavor dried mango of table 1
| Index | Testing result |
| Mouthfeel | Soft taste, has ripe fresh mango original flavor |
| Mango essence | Do not add |
| Calcium chloride curing agent | Do not detect |
| Alum curing agent | Do not detect |
| Potassium sorbate anticorrisive agent | Do not detect |
| Sodium Benzoate anticorrisive agent | Do not detect |
| Lemon yellow pigment | Do not detect |
| Sunset yellow | Do not detect |
| The color stabilizers such as sulfur dioxide | Do not detect |
| Other quality index | Meet GB 14884 " candied fruit sanitary standard " |
The processing method of the novel original flavor pineapple stem of embodiment 2 one kinds
(1) full ripe fresh pineapple 200kg is selected, this kind mature pineapples pol is about 15Bix, aromatic flavour, sweet and sour taste, the present embodiment selects cacaine (platform agriculture kind also can), the pineapple kind aromatic flavour of the present embodiment, soft texture, is beneficial to and preserves pineapple original flavor and sugaring;
(2) pineapple is adopted the ClO of 100ppm
2solution soaks and within 3 minutes, carries out disinfection, cleans;
(3) will be cut into the round sheet that thickness is about 1cm after pineapple peeling, then be divided into four to be cut into fan shape round sheet one, pulp yield is about 50%, obtains pineapple sarcocarp sheet and is about 100kg;
(4) be laid in stainless steel cask by the pineapple slice after section, chankings surface uniform spills white granulated sugar, and the ratio of white granulated sugar accounts for 30% (i.e. 30kg) of pineapple slice, then sugaring 4-6 days in the freezer of 0-4 DEG C.
(5) pineapple slice of sugaring is drained, evenly, not overlapping pendulum in tray, load the thickness of pallet about 2 ~ 3cm after binchotan being broken into 1cmx1cm size; Tray rack every layer puts into the pallet that is equipped with pineapple stem, and tray rack is pushed barn, and the bottom of tray rack is the binchotan particle loading pallet, and tray rack puts one deck binchotan particle pallet at interval of 5 layers; The drying room that pineapple stem to be placed in 45 DEG C by first time dried moisture to 20% through 19 hours, cool and eased back for 12 hours, second time dry with 50 DEG C through 7 hours by pineapple stem oven dry to water content about 16%, namely obtain pineapple stem finished product after cooling;
(6) pineapple stem is packed with 10 kilograms, every case with large plastic packaging bag after cooling, and the freezer being placed in-3-0 DEG C is preserved.
(7) the detection data of novel original flavor pineapple stem:
The detection data of the novel original flavor pineapple stem of table 2
| Index | Testing result |
| Mouthfeel | Soft taste, has ripe fresh pineapple original flavor |
| Flavoring pineapple essence | Do not add |
| Calcium chloride curing agent | Do not detect |
| Alum curing agent | Do not detect |
| Potassium sorbate anticorrisive agent | Do not detect |
| Sodium Benzoate anticorrisive agent | Do not detect |
| Lemon yellow pigment | Do not detect |
| Sunset yellow | Do not detect |
| The color stabilizers such as sulfur dioxide | Do not detect |
| Other quality index | Meet GB 14884 " candied fruit sanitary standard " |
The processing method that the novel original flavor pawpaw of embodiment 3 one kinds is dry
(1) select to reach the best full ripe fresh pawpaw 200kg of eating effect, platform agriculture that what the present embodiment was selected is (wherein Hawaii kind pawpaw also can), after this pawpaw maturation, pol is about 18Bix, meat is red, aromatic flavour, aromatic flavour after selected kind pawpaw maturation in the present embodiment, pulp is red, soft texture, is beneficial to and preserves pawpaw original flavor and sugaring;
(2) pawpaw is adopted the ClO of 100ppm
2solution soaks and within 2 minutes, carries out disinfection, cleans;
(3) removed the peel, remove seed by pawpaw, pawpaw is cut into long 4cm, wide 2cm, thickness is the strip of about 1cm, and pulp yield is about 70%, obtains pawpaw chankings and is about 140kg;
(4) be laid in stainless steel cask by strip pawpaw, chankings surface uniform spills white granulated sugar, and the ratio of white granulated sugar accounts for 25% (i.e. 35kg) of papaya tablet, then carries out sugar leaching 5-7 days at 0-7 DEG C of freezer.
(5) papaya tablet of sugaring is drained, evenly, not overlapping pendulum in tray, load the thickness of pallet about 2 ~ 3cm after binchotan being broken into 1cmx1cm size; Tray rack every layer is put into one and the dry pallet of pawpaw is housed, and tray rack is pushed barn, and the bottom of tray rack is the binchotan particle loading pallet, and tray rack puts one deck binchotan particle pallet at interval of 5 layers; Dry for the pawpaw drying room being placed in 55 DEG C was dried moisture to 20% through 17 hours by first time, cool and eased back for 12 hours, second time dry with 40 DEG C through 6 hours by dry for pawpaw oven dry to water content about 16%, namely obtain the dry finished product of pawpaw after cooling;
(6) pack with 10 kilograms, every case with large plastic packaging bag after the cooling of pawpaw xeromenia, the freezer being placed in-3-0 DEG C is preserved.(7) the detection data that novel original flavor pawpaw is dry:
The detection data that the novel original flavor pawpaw of table 3 is dry
| Index | Testing result |
| Mouthfeel | Soft taste, has ripe fresh pawpaw original flavor |
| Pawpaw essence | Do not add |
| Calcium chloride curing agent | Do not detect |
| Alum curing agent | Do not detect |
| Potassium sorbate anticorrisive agent | Do not detect |
| Sodium Benzoate anticorrisive agent | Do not detect |
| Lemon yellow pigment | Do not detect |
| Sunset yellow | Do not detect |
| The color stabilizers such as sulfur dioxide | Do not detect |
| Other quality index | Meet GB 14884 " candied fruit sanitary standard " |
The processing method of the novel original flavor guava immature fruit of embodiment 4 one kinds
(1) select the full ripe fresh guava 200kg of platform agriculture series of products, the complete well-done rear pol of this guava is about 15Bix, and meat is soft, and fruit pork is thick, seed is few, aromatic flavour, soft texture, is beneficial to and preserves guava original flavor and sugaring;
(2) guava is adopted the ClO of 150ppm
2solution soaks and within 1 minute, carries out disinfection, cleans;
(3) split by guava and be cut into 4 half, cut the bulk that growth thickness is about 1cm after removing seed, pulp yield is about 50%, obtains guava block and is about 100kg; ;
(4) be laid in stainless steel cask by block guava pulp, pulp surface uniform spills white granulated sugar, and the ratio of white granulated sugar accounts for 28% (i.e. 30kg) of guava block, then sugaring 5-7 days in the freezer of 0-7 DEG C.
(5) the guava block of sugaring is drained, evenly, not overlapping pendulum in tray, load the thickness of pallet about 2 ~ 3cm after binchotan being broken into 1cmx1cm size; Tray rack every layer puts into the pallet that is equipped with guava block, and tray rack is pushed barn, and the bottom of tray rack is the binchotan particle loading pallet, and tray rack puts one deck binchotan particle pallet at interval of 5 layers; The drying room that guava block to be placed in 48 DEG C by first time dried moisture to 20% through 18 hours, cool and eased back for 12 hours, second time dry with 43 DEG C through 6 hours by the oven dry of guava block to water content about 16%, namely obtain guava block finished product after cooling;
(6) guava immature fruit is packed with 10 kilograms, every case with large plastic packaging bag after cooling, and the freezer being placed in-3-0 DEG C is preserved.
(7) the detection data of novel original flavor guava immature fruit:
The detection data of the novel original flavor guava immature fruit of table 4
| Index | Testing result |
| Mouthfeel | Soft taste, has ripe fresh guava original flavor |
| Guava essence | Do not add |
| Calcium chloride curing agent | Do not detect |
| Alum curing agent | Do not detect |
| Potassium sorbate anticorrisive agent | Do not detect |
| Sodium Benzoate anticorrisive agent | Do not detect |
| Lemon yellow pigment | Do not detect |
| Sunset yellow | Do not detect |
| The color stabilizers such as sulfur dioxide | Do not detect |
| Other quality index | Meet GB 14884 " candied fruit sanitary standard " |
The processing method of embodiment 5 one kinds of original flavor banana figses
(1) select fresh completely well-done platform agriculture banana, selected banana meat is soft, aromatic flavour, soft texture, is beneficial to and preserves banana original flavor and sugaring;
(2) ClO of 150ppm is adopted
2solution soaks the dirt of the banana skin that carries out disinfection, cleans for 1 minute, and peeling, cuts the bulk that growth thickness is about 1cm;
(3) be laid in food grade plastic basket by block banana, chankings surface uniform spills white granulated sugar, and the ratio of white granulated sugar accounts for 27% of banana pieces, then the rapid freezer 5-7 days material being put into 0-7 DEG C.
(4) banana pieces of sugaring is drained, evenly, not overlapping pendulum in tray, binchotan particle spread by tray bottom, with 52 DEG C of dryings 15 hours, then with temperature 47 DEG C dry 8-10 hour, make banana figs moisture below 20%;
(5) banana figs is packed with 10 kilograms, every case with large polybag after cooling, and the freezer being placed in-3-0 DEG C is preserved.
(6) the detection data of novel original flavor banana figs:
The detection data of the novel original flavor guava immature fruit of table 5
| Index | Testing result |
| Mouthfeel | Soft taste, has ripe fresh banana original flavor |
| Flavoring banana essence | Do not add |
| Calcium chloride curing agent | Do not detect |
| Alum curing agent | Do not detect |
| Potassium sorbate anticorrisive agent | Do not detect |
| Sodium Benzoate anticorrisive agent | Do not detect |
| Lemon yellow pigment | Do not detect |
| Sunset yellow | Do not detect |
| The color stabilizers such as sulfur dioxide | Do not detect |
| Other quality index | Meet GB 14884 " candied fruit sanitary standard " |
More than describe preferably specific embodiment of the present invention in detail.Should be appreciated that those of ordinary skill in the art just design according to the present invention can make many modifications and variations without the need to paying performing creative labour.Therefore, every those skilled in the art, all should within the determined protection domain of claims of the present invention according to design of the present invention available technical scheme of experiment by logic analysis, reasoning or limited number of time on the basis of prior art.
Claims (10)
1. a processing method for novel original flavor dried fruit, is characterized in that, comprise the steps: in order
(1) full ripe fruit is selected, with the ClO of 100ppm
2solution soaks and carries out cleaning and sterilizing in 3 minutes;
(2) drain fruit, peeling stoning, pulp cuts and is placed in container, and sprinkles white granulated sugar at surface uniform, in the Cold storage in the refrigerator 3-10 of 0-7 DEG C days with sugaring;
(3) load the thickness of about 2 ~ 3cm in empty pallet after binchotan being broken into 1cm × 1cm size and be placed in the bottom of tray rack, draining the pulp after sugaring and to be placed in tray and to be placed on tray rack;
(4) drying room tray rack that pulp is housed being placed in 45 ~ 55 DEG C is dried first, dries after 17 ~ 19 hours, and cool 11 ~ 13 hours to ease back, change 40 ~ 50 DEG C and again dry, drying time is greater than 5 hours, and cooling, obtains dried fruit finished product;
(5) just pack, and the freezer being placed in-3-0 DEG C is preserved.
2. processing method according to claim 1, is characterized in that, in step (2), the consumption of white granulated sugar is: 25% ~ 35% of pulp weight.
3. processing method according to claim 2, it is characterized in that, the temperature of drying first in step (4) is 50 DEG C, time be 18 hours to make water content for 20%, cool 12 hours to ease back, bake out temperature is 45 DEG C again, and the time is 5 hours, to make pulp water content 16%, cool to obtain dried fruit finished product.
4. processing method according to claim 3, is characterized in that, the pulp incision in step (2) refers to is cut into sheet by pulp, block, strip or section shape.
5. processing method according to claim 4, is characterized in that, the disposing way in step (3) is put for evenly nonoverlapping.
6. processing method according to claim 5, is characterized in that, also comprises and again packing, and described packaging again refers to that product is packed in before sales aluminium foil material or opaque packaging material.
7. an original flavor dried fruit binchotan drying means, is characterized in that, described method comprises the steps: in order
(1) binchotan is broken into 1cm
2in rear loading empty pallet, thickness is 2 ~ 3cm, and is placed in the bottom of tray rack;
(2) after draining sugaring, the syrup of pulp to be placed in tray and to be placed on tray rack that the above-mentioned bottom is placed with binchotan pallet and dries, and to make pulp water content below 20%, cools to obtain dried fruit.
8. original flavor dried fruit binchotan drying means according to claim 7, it is characterized in that, the drying room that the tray rack of step (2) is placed in 45 ~ 55 DEG C is dried first, dry after 17 ~ 19 hours, cool 11 ~ 13 hours to ease back, change 40 ~ 50 DEG C and again dry, drying time is greater than 5 hours, cooling, obtains dried fruit finished product.
9. method according to claim 8, is characterized in that, the temperature of drying first is 50 DEG C, and the time is 18 hours; The temperature of again drying is 45 DEG C, and the time is 6 hours.
10. processing method according to claim 9, is characterized in that, the disposing way in step (2) is put for evenly nonoverlapping.
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Application publication date: 20151007 Assignee: Guiping Huixin Passion Fruit Planting and Breeding Professional Cooperative Assignor: GUANGXI SUBTROPICAL CROPS Research Institute Contract record no.: X2023450000015 Denomination of invention: A processing method of dried original fruit and a long carbon drying method of dried original fruit Granted publication date: 20180511 License type: Common License Record date: 20230215 |
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