CN104957341B - The processing method and original flavor dried fruit binchotan drying means of a kind of original flavor dried fruit - Google Patents
The processing method and original flavor dried fruit binchotan drying means of a kind of original flavor dried fruit Download PDFInfo
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- CN104957341B CN104957341B CN201510310670.8A CN201510310670A CN104957341B CN 104957341 B CN104957341 B CN 104957341B CN 201510310670 A CN201510310670 A CN 201510310670A CN 104957341 B CN104957341 B CN 104957341B
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Abstract
The invention discloses the processing method and original flavor dried fruit binchotan drying means of a kind of new original flavor dried fruit, belong to fruit deep process technology field.The method of the present invention includes the following steps in order：(1) full ripe fruit is selected, with the ClO of 100ppm2Solution soaks 3 minutes with cleaning and sterilizing；(2) fruit is drained, peeled and cored, pulp cuts and is placed in container, and surface uniformly sprinkles white granulated sugar, in 07 DEG C of Cold storage in the refrigerator 3 10 days；(3) binchotan is broken into 1cm2Load empty pallet, 2~3cm of thickness, is placed in the tray rack bottom, drains pulp and is placed on dry pallet and is placed on the tray rack；(4) pallet is placed in drying chamber and carries out Drying and cooling twice, obtain dried fruit finished product；(5) just pack, be placed in 30 DEG C of freezer and preserve.The chemical addition agents such as the no added preservative of the method for the present invention, color stabilizer, essence, pigment, noresidue, can keep the original flavor of ripe fresh fruit well, be deeply loved by the public.
Description
Technical field
The present invention relates to the processing method and original flavor dried fruit binchotan drying means of a kind of new 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 deep with its strong fruit flavor to be consumed
The welcome of person, but due to the reason such as tropical fruit (tree) water content is high, enzymatic activity is strong, aromatic flavour is not easy to retain, cause processing to compare
It is difficult.In China, tropical fruit (tree) is mainly based on eating raw, and 10% of fruit process amount less than fresh fruit, product is mainly with fruit tank
Head, fruit juice, based on candied fruit class product, these products have lost the distinctive flavor of tropical fruit (tree) original fruit, it is especially deep by
The candied fruit that consumer welcomes, production technique need to carry out color retention through sulfur-bearing color stabilizer mostly, because sulfur dioxide is residual
Stay the harm easily caused to human body.In recent years, due to candied fruit sulfur dioxide residue it is exceeded caused by Safety of Food Quality thing
Part happens occasionally, and traditional candied fruit processing industry receives certain impact.Recently as " green, natural, health " concept
It is prevailing, the demand degree of health, safety, nutraceutical is continuously improved in people, therefore, develops no chemical residues, without chemistry
The processing method of the original flavor dried fruit of additive, produce high-grade original type tropical fruit (tree) snack food has become tropical fruit (tree) processing
Developing direction.
Traditional preserved fruit production and application is first drying method or solarization method, solarization method because hygienic quality is difficult to reach QS will
Ask, abandon substantially, use first drying method more.First drying method makes pulp surface very fast dry and stiff, but inside pulp
Degree of drying is inconsistent, exterior dry and hard simultaneously easily damaged, the dry and hard moisture diffusion that can make inside preserved fruit in preserved fruit surface that tarnishes
Do not come out, the storage later stage can produce " stream sugar " and non-enzymatic browning phenomenon, influence product quality.And the secondary alternating temperature drying that intermittently eases back
The research and development of technology are exactly to solve to occur in preserved fruit drying course " stream sugar " and non-enzymatic browning phenomenon.In addition, traditional preserved fruit
Processing and making process in the preservative, color stabilizer, essence, the chemical addition agent such as pigment that use, not only lose into product
The ripe original flavor of fresh fruit, and these raw materials are not easy all to remove totally in post-production, cause the residual quantity in product
Certain harm can be caused to human body, this be easy to cause Safety of Food Quality event.In addition candied fruit quality peace in recent years
Total event have impact on the development of preserved fruit industry.
Therefore, the processing method of the original flavor dried fruit there is an urgent need for no chemical residues, without chemical addition agent in the prior art.
The content of the invention
According to the demand and deficiency in above-mentioned field, the present invention provides a kind of processing method and original flavor of new original flavor dried fruit
Dried fruit binchotan drying means.The chemical addition agents such as the method for the present invention preservative free, color stabilizer, essence, pigment, noresidue,
The original flavor of ripe fresh fruit can be kept well, be deeply loved by the public.
Technical scheme is as follows：
A kind of processing method of new original flavor dried fruit, it is characterised in that include the following steps in order：
(1) full ripe fruit is selected, with the ClO of 100ppm2Solution, which soaks 3 minutes, carries out cleaning and sterilizing, the technology
The specific effect of feature is so that total plate count≤60CFU/g；Full ripe fruit sugariness is in 15~20Bix, aromatic flavour,
Pulp colour is orange, soft texture, beneficial to save colors, original flavor and sugaring；
(2) fruit is drained, peeled and cored, pulp cuts and is placed in container, and uniformly sprinkles white granulated sugar on surface, in 0-7
DEG C Cold storage in the refrigerator 3-10 days with sugaring；
(3) binchotan is broken into and is fitted into the thickness of about 2~3cm in empty pallet after 1cm × 1cm sizes and is placed in tray rack
The bottom, drains the pulp after sugaring and is placed on dry pallet and be placed on tray rack；
Every layer of tray rack is put into a pallet that pulp is housed, and the bottom of tray rack is broken to load the binchotan of pallet
Grain, each dries car and is put into 2 supports for long carbon, is put in and dries the car bottom, binchotan has releasing far infrared and anion work
With binchotan being ground into graininess, increase release area, is generally advisable to 1cm × 1cm, avoids binchotan being crushed into powder
Shape, is otherwise blown afloat polluted product in the environment of hot wind.Binchotan is put in the bottom, is conducive to the anion of release with hot wind
Contacting material is transmitted from lower to upper.
(4) pallet equipped with pulp is placed in 45~55 DEG C of drying chamber and is dried first, dry 17~19 it is small when after,
To ease back when cooling 11~13 is small, changes 40~50 DEG C and dry again, drying time be more than 5 it is small when, cooling, up to dried fruit into
Product；
(5) just pack, be placed in preserving in -3-0 DEG C of freezer.
The method of the present invention refers to the dried fruit finished product soft taste of preparation, has ripe fresh tropical fruit (tree) original flavor, does not add perfume (or spice)
Essence；The curing agents such as calcium chloride, alum do not detect；The preservatives such as potassium sorbate, sodium benzoate do not detect；Lemon yellow, sunset yellow etc.
Pigment does not detect；The color stabilizers such as sulfur dioxide do not detect；Other quality index meet GB 14884《Candied fruit sanitary standard》.
The dosage of white granulated sugar is in step (2)：The 25%~35% of pulp weight.
The temperature dried first in step (4) is 50 DEG C, so that water content is 20% when the time is 18 small, when cooling 12 is small
To ease back, drying temperature is 45 DEG C again, the time for 5 it is small when so that pulp water content 16%, cools down to obtain dried fruit finished product.
Pulp in step (2), which is cut, to be referred to pulp being cut into sheet, block, strip or section shape.
Disposing way in step (3) is put to be uniformly nonoverlapping.
Further include and repack, described repack refers to that product selects aluminum foil material or opaque packaging in before sales
Material is packed.
A kind of original flavor dried fruit binchotan drying means, it is characterised in that the method includes the following steps in order：
(1) binchotan is broken into 1cm2It is 2~3cm to be fitted into thickness in empty pallet afterwards, is placed in the bottom of tray rack；
(2) syrup for draining pulp after sugaring is placed on dry pallet and is placed in the above-mentioned bottom and is placed with binchotan support
Dried on the tray rack of disk, so that pulp water content below 20%, cools down to obtain dried fruit.
The pallet of step (2) is placed in 45~55 DEG C of drying chamber and is dried first, dry 17~19 it is small when after, cooling
11~13 it is small when to ease back, change 40~50 DEG C and dry again, drying time be more than 5 it is small when, cooling, up to dried fruit finished product.
The temperature dried first is 50 DEG C, when the time is 18 small；The temperature dried again is 45 DEG C, when the time is 6 small.
Disposing way in step (2) is put to be uniformly nonoverlapping.
Processing method of the present invention, has creatively used binchotan to reach following function as dry adjuvant：(1) add
Fast drying effect, processing method of the present invention select the binchotan of high-temperature firing, almost without moisture, and have numerous 2~3 microns
Pore, all Kong Douke and air contact.Because this characteristic, binchotan has effects that dehumidifying with adjusting temperature, when
When place ambient moisture is excessive, it can absorb moisture, so as to accelerate drying effect；(2) it can make dry materials uniformly and keep thing
Expect original flavor.Binchotan can be releasing far infrared, using this characteristic, reaches and helps material to be heated evenly, and be sufficiently reserved food
The original flavor of material；(3) activity of enzyme is slowed down.Binchotan contains abundant anion (polyphenol powde), and anion has higher activity,
There is very strong redox, the cell membrane of bacterium or the activity of cellular plasm organized enzyme can be destroyed, so as to reach antibacterial
The purpose of sterilization, slows down the active function of enzyme.
The selection of raw material of the present invention：The raw material that the present invention selects for full maturity or by after-ripening or accelerates the ripening and reaches optimal
Eating effect, such fruit aroma is strong, fructose content is high, tissue is relatively soft, and fresh fruit aromatic flavour, utilizes such water
The product that fruit is processed into, former fruit flavor retain preferably, and formed product is good, and yield is high, and can reduce the usage amount of white sugar, and ripe
Fruit sugar content is high, tissue is loosely conducive to accelerate sugaring speed at low temperature.And common selection in the prior art
Raw material be non-full maturity fruit or shedding, raw material does not have the flavor of mature fruit and color and luster, need to be by adding a large amount of anti-corrosions
The chemical addition agents such as agent, curing agent, color stabilizer or coloring agent are to reach requirement of the product to qualities such as flavor, color and lusters, but largely
The use of additive be easy to cause that product additive is exceeded, be easy to cause the generation of Safety of Food Quality event.
The selection of sugaring technique of the present invention：The sugared soaking technology of the present invention soaks sugared method using low temperature, preservative can be avoided to add
With the generation of sugar leaching fermentation.Because under room temperature, the situation of preservative and color stabilizer is not being added after ripened fruit peeled and cored
Under be easier to cause to become sour and brown stain, easily cause sugar leaching fermentation, finished product shows tart flavour, and syrup recycling number is reduced, and brings production
Quality degenerates to be raised with production cost.Traditional preserved fruit slows down the fermentation of syrup using by adding preservative more, the present invention
Then by peeled and cored, cut after gained chankings or fruit block, really bar, fruit section etc. is placed in container, and is uniformly spilt on its surface white
Granulated sugar, the ratio of white granulated sugar account for less than the 35% of fruit slice, the freezer for being then rapidly put into material 3-10 days.Low temperature sugaring mistake
Journey does not add the chemical addition agents such as curing agent, preservative, essence, color stabilizer or color stabilizer, can be effective using 0-7 DEG C of low temperature
Suppress polyphenol oxidase, saccharomycete, lactic bacteria activity, avoid fruit browning and liquid glucose fermentation corruption during sugaring, at the same it is low
Temperature not only has the reservation using fruit original flavor, can also soften fruit fiber, make the finer and smoother softness of product mouthfeel, product meets green
The consumption concept of color, health；And traditional sugaring technique is usually precooked with boiling water after rinsing in raw material and is killed in the prior art
Bacterium, carries out sugaring 3-5 days at normal temperatures, during which improves sugar concentration step by step.Traditional preserved fruit sugar soaking technique is by adding preservative
Liquid glucose fermentation corruption is prevented to reach, and improves the color, smell and taste of product by adding essence, color stabilizer or coloring agent, product contains
Chemical addition agent, does not meet green, the consumption concept of health.
The stoving process of the present invention：The stoving process of the present invention uses binchotan as dried object, by 50 DEG C and 45 DEG C
The secondary temperature-variable drying of high temperature after, to prevent raw material brown stain to greatest extent, and the original color and taste of fruit can be retained, and
And without the various chemical addition agents of addition；And the stoving process of the prior art can effectively be prevented because with the addition of color stabilizer or pigment
The only brown stain of raw material, therefore can be dried in drying stage using 60 DEG C -70 DEG C of temperature, the world of dry materials is shorter, but
Product loses original color and taste；
Product storage of the present invention：Whole process does not add color stabilizer in the present invention, dried fruit palpus after drying
With big plastic bag packaging, it is placed in -3-0 DEG C of freezer and preserves, to prevent the loss of the brown stain of water dried fruit and original flavor, product is being sold
Preceding to be packed again, aluminum foil material or opaque packaging material are selected in packaging bag, and brown stain is produced by illumination to avoid dried fruit.
Traditional preserved fruit dried fruit sugaring method is mostly raw material using immature fresh fruit or marinated fruit embryo, during which through really up to the mark
Change, color protection, candy, dipping, are often added during these using chemistry such as curing agent, color stabilizer, preservative, essence, pigments
Add agent, the present invention is using full ripe fresh fruit, freezer, low temperature dewatering drying device, the collective effect of binchotan grain, in temperature
Dry in the state of no more than 50 DEG C, gained finished product is stored in freezer, and whole process is without using chemical addition agent, maximum limit
Degree ground retains the original nutritional ingredient of the fruit such as original vitamin, dietary fiber, protein in fruit, effective ingredient and former fruit
Flavor and nutrition, and quality is neither too hard, nor too soft, are the good original flavor dried fruits of a kind of nutrition, health, mouthfeel, more meet current
Consumer demand.
Binchotan：Originating from her peninsula, Wakayama, Bai Binyi bands of the discipline between Japanese yen Lu year, the raw material of wood-charcoal used is Ma Mu
Hard wood, carbonaceous is hard, density is high, carbon element content is up to 93% -96%.Binchotan is rare optimal in people's life
One of jewellery.It is with absorbing soil, daylight and moisture and the Ma Mujian wood the grown up institute after 1200 degree of high temperature carbonizations Celsius
Into charcoal, its micropore is numerous, and strong adsorption force is very hard, similar with the hardness of steel, and the charcoal volume baked is log
1/3rd, but weight but only have log 1/10th.
Binchotan has effects that following：
Porous：There is numerous 2~3 microns of pore in charcoal ball, all Kong Douke and air contact, can remove certainly
Bleaching agent or chlorine in water, make water quality sweetness drink well.
The suction effect of putting：The binchotan of high-temperature firing, almost without moisture, and has many apertures, standby long because this characteristic
Charcoal has effects that dehumidifying with adjusting temperature, and when place ambient moisture is excessive, it can absorb moisture, and when ambient humidity deficiency
When, it can discharge aqueous vapor automatically again, keep the moisture stable in air.
Far infrared release action：Binchotan takes, and has the sensation of warm, this is that it can be releasing far infrared
Reason because this characteristic, can be used for be food fresh-keeping, help food be heated evenly, be sufficiently reserved the original flavor of food materials.System
It is made bedding to be put at one's side, body can be allowed to bask, can helps for sleep.
Supply anion：The Nature it is with fresh air pleasant, be because containing abundant anion (polyphenol powde), binchotan
It is most natural air cleaning machine, anion can be produced, eases off the pressure, eliminates anxiety.
Binchotan can also obstruct electromagnetic wave, and ambient water quality air purification, cooks the steamed rice of delicious food, make water, tea, wine more fragrant
Alcohol, the deodorant of refrigerator, has charcoal bath, without laundry method of washing powder etc..
32 framves can be put in drying chamber in the present invention and dry car, baking car there are 36 supports, and (36 supports were mango entirely in the past, were now in baking
Car bottom the right and left respectively puts 1 support for long carbon, plays antioxidation)
Brief description of the drawings
Fig. 1 is a kind of processing method process flow chart of original flavor dried fruit of the present invention.
Embodiment
It is to preferably further understand the present invention to provide following embodiments, it is not limited to the embodiment, no
Present disclosure and protection domain are construed as limiting, anyone is existing with other under the enlightenment of the present invention or by the present invention
The feature of technology be combined and draw it is any with the present invention it is same or like as product, all fall within the present invention protection model
Within enclosing.
Specific experiment step or condition person are not specified in embodiment, according to the described normal experiment of document in the art
The operation of step or condition can carry out.Reagents or instruments used without specified manufacturer, being can be by acquisition purchased in market
Conventional reagent product.
Explanation：Selected fruit raw material be full ripe fruit in embodiment, or process after-ripening or accelerate the ripening can reach most
The fruit of good eating effect also may be used.
Reagent source：
ClO2：Manufacturer：Huankai Microbes Tech Co., Ltd., Guangdong, formulation：Pulvis；Specification：2kg/ to (first agent,
Second agent is 1kg/ bottles each).
White granulated sugar：Manufacturer：The bright positive sugar refinery of Nanning sugar industry limited company；Specification：50kg/ bags, rank：Level-one is white
Granulated sugar.
Binchotan：Manufacturer：Ruili Shen Huo charcoals Co., Ltd；Specification：Long 10cm, 5~12cm of diameter.
A kind of processing method of new original flavor dried mango of embodiment 1
(1) full ripe fresh Aiwen mango 200kg is selected, ripe Aiwen mango pol is about 18Bix, thick flavor
Strongly fragrant, pulp colour is orange, soft texture, beneficial to save colors, original flavor and sugaring；
(2) mango is used to the ClO of 100ppm2Solution, which soaks 3 minutes, to carry out disinfection, cleans；
(3) fresh fruit is removed the peel, be enucleated, it is about 50% to be cut into thickness as 1cm or so sheet, pulp yield, up to mango piece
About 100kg,；
(4) the mango piece after section is laid in stainless steel barrel, white granulated sugar is uniformly spilt on chankings surface, and Aiwen mango piece adds
The ratio for adding white granulated sugar is 25% (i.e. 25kg) of fruit sheet weight, in 0-7 DEG C of freezer sugaring 3-5 days, the final sugar of liquid glucose
Degree is about 36Bix.
(5) the mango piece of sugaring is drained, binchotan is broken into 1cmx1cm by uniform, not overlapping pendulum on dry pallet
Load the thickness of pallet about 2~3cm after size；Every layer of tray rack is put into a pallet that dried mango is housed, and tray rack is pushed into
Barn, for the bottom of tray rack to load the binchotan particle of pallet, tray rack puts one layer of binchotan particle support at interval of 5 layers
Disk；For the first time by dried mango be placed in 50 DEG C of drying chamber through 18 it is small when dry moisture to 20%, cooling 12 eases back when small, the
Secondary drying with 45 DEG C through 6 it is small when more than dried mango is dried to water content after 16% or so, cooling up to dried mango finished product；
(6) dried mango is packed with big plastic packaging bag with every 10 kilograms of case after cooling, is placed in -3-0 DEG C of freezer and is protected
Deposit；
(7) the detection data of new original flavor dried mango：
The detection data of the new 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 preservative | Do not detect |
| Sodium benzoate preservative | 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》 |
A kind of processing method of new original flavor pineapple stem of embodiment 2
(1) full ripe fresh pineapple 200kg is selected, which is about 15Bix, aromatic flavour,
Sweet and sour taste, the present embodiment select cacaine (platform agriculture kind also can), the pineapple kind aromatic flavour of the present embodiment, soft texture,
Beneficial to preservation pineapple original flavor and sugaring；
(2) pineapple is used to the ClO of 100ppm2Solution, which soaks 3 minutes, to carry out disinfection, cleans；
(3) round sheet of the thickness for 1cm or so will be cut into after pineapple peeling, then round sheet one is divided and is cut into fan for four
Shape, pulp yield are about 50%, are about 100kg up to pineapple sarcocarp piece；
(4) pineapple slice after section is laid in stainless steel barrel, white granulated sugar, the ratio of white granulated sugar are uniformly spilt in chankings surface
30% (i.e. 30kg) of pineapple slice is accounted for, then sugaring 4-6 days in 0-4 DEG C of freezer.
(5) pineapple slice of sugaring is drained, binchotan is broken into 1cmx1cm by uniform, not overlapping pendulum on dry pallet
Load the thickness of pallet about 2~3cm after size；Every layer of tray rack is put into a pallet that pineapple stem is housed, and tray rack is pushed into
Barn, for the bottom of tray rack to load the binchotan particle of pallet, tray rack puts one layer of binchotan particle support at interval of 5 layers
Disk；For the first time by pineapple stem be placed in 45 DEG C of drying chamber through 19 it is small when dry moisture to 20%, cooling 12 eases back when small, the
Secondary drying with 50 DEG C through 7 it is small when pineapple stem is dried to water content after 16% or so, cooling up to pineapple stem finished product；
(6) pineapple stem is packed with big plastic packaging bag with every 10 kilograms of case after cooling, is placed in -3-0 DEG C of freezer and is protected
Deposit.
(7) the detection data of new original flavor pineapple stem：
The detection data of the new 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 preservative | Do not detect |
| Sodium benzoate preservative | 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 a kind of new original flavor pawpaw of embodiment 3 does
(1) selection reaches the optimal full ripe fresh pawpaw 200kg of eating effect, and what the present embodiment was selected is platform agriculture
(wherein Hawaii kind pawpaw also can), pol about 18Bix after the pawpaw maturation, meat be red, aromatic flavour, the present embodiment
In aromatic flavour after selected kind pawpaw maturation, pulp is red, soft texture, beneficial to preserving pawpaw original flavor and sugaring；
(2) pawpaw is used to the ClO of 100ppm2Solution, which soaks 2 minutes, to carry out disinfection, cleans；
(3) pawpaw is removed the peel, remove seed, pawpaw is cut into long 4cm, wide 2cm, thickness is the strip of 1cm or so, pulp yield
About 70%, it is about 140kg up to pawpaw chankings；
(4) strip pawpaw is laid in stainless steel barrel, white granulated sugar is uniformly spilt on chankings surface, and the ratio of white granulated sugar accounts for pawpaw
25% (i.e. 35kg) of piece, then carries out sugar leaching 5-7 days in 0-7 DEG C of freezer.
(5) papaya tablet of sugaring is drained, binchotan is broken into 1cmx1cm by uniform, not overlapping pendulum on dry pallet
Load the thickness of pallet about 2~3cm after size；Every layer of tray rack is put into a pallet done equipped with pawpaw, and tray rack is pushed into
Barn, for the bottom of tray rack to load the binchotan particle of pallet, tray rack puts one layer of binchotan particle support at interval of 5 layers
Disk；For the first time by pawpaw it is dry be placed in 55 DEG C of drying chamber through 17 it is small when dry moisture to 20%, cooling 12 eases back when small, the
Secondary drying with 40 DEG C through 6 it is small when be dried to water content after 16% or so, cooling up to the dry finished product of pawpaw by pawpaw is dry；
(6) pawpaw does is packed with big plastic packaging bag with every 10 kilograms of case after cooling, is placed in -3-0 DEG C of freezer and is protected
Deposit.(7) the detection data that new original flavor pawpaw does：
The detection data that the new original flavor pawpaw of table 3 does
| 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 preservative | Do not detect |
| Sodium benzoate preservative | 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》 |
A kind of processing method of new original flavor guava immature fruit of embodiment 4
(1) the full ripe fresh guava 200kg of platform agriculture series of products is selected, the completely well-done rear pol of the guava is about
15Bix, meat is soft, and fruit pork is thick, seed is few, aromatic flavour, soft texture, beneficial to preservation guava original flavor and sugaring；
(2) guava is used to the ClO of 150ppm2Solution, which soaks 1 minute, to carry out disinfection, cleans；
(3) 4 half are cut into by guava is split, bulk of the growth thickness for 1cm or so is cut after remove seed, pulp yield is about
50%, it is about 100kg up to guava block；；
(4) block guava pulp is laid in stainless steel barrel, white granulated sugar, the ratio of white granulated sugar are uniformly spilt in pulp surface
28% (i.e. 30kg) of guava block is accounted for, then sugaring 5-7 days in 0-7 DEG C of freezer.
(5) the guava block of sugaring is drained, binchotan is broken into by uniform, not overlapping pendulum on dry pallet
Load the thickness of pallet about 2~3cm after 1cmx1cm sizes；Every layer of tray rack is put into a pallet that guava block is housed, will
Tray rack is pushed into barn, and the bottom of tray rack to load the binchotan particle of pallet, at interval of 5 layers put one layer standby long by tray rack
Charcoal particle pallet；For the first time by guava block be placed in 48 DEG C of drying chamber through 18 it is small when dry moisture to 20%, when cooling 12 is small
Ease back, second drying with 43 DEG C through 6 it is small when by guava block be dried to water content after 16% or so, cooling up to kind
Pomegranate block finished product；
(6) guava immature fruit is packed with big plastic packaging bag with every 10 kilograms of case after cooling, is placed in -3-0 DEG C of freezer
Preserve.
(7) the detection data of new original flavor guava immature fruit：
The detection data of the new 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 preservative | Do not detect |
| Sodium benzoate preservative | 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》 |
A kind of processing method of original flavor banana figs of embodiment 5
(1) fresh completely well-done platform agriculture banana is selected, selected banana meat is soft, and aromatic flavour, soft texture, is beneficial to
Preserve banana original flavor and sugaring；
(2) ClO of 150ppm is used2Solution soaks the dirt of 1 minute banana skin that carries out disinfection, cleans, and peeling, is cut into
Long thickness is the bulk of 1cm or so；
(3) block banana is laid in food grade plastic basket, white granulated sugar is uniformly spilt on chankings surface, and the ratio of white granulated sugar accounts for
Material, is then put into rapidly 0-7 DEG C of freezer 5-7 days by the 27% of banana pieces.
(4) banana pieces of sugaring are drained, for uniform, not overlapping pendulum on dry pallet, dry pallet bottom spreads standby length
Charcoal particle, with 52 DEG C it is dry 15 it is small when, then with 47 DEG C of drying 8-10 of temperature it is small when, make banana figs moisture below 20%；
(5) banana figs is packed with big polybag with every 10 kilograms of case after cooling, is placed in -3-0 DEG C of freezer and is preserved.
(6) the detection data of new original flavor banana figs：
The detection data of the new original flavor guava immature fruit of table 5
| Index | Testing result |
| Mouthfeel | Soft taste, has ripe fresh bananas original flavor |
| Flavoring banana essence | Do not add |
| Calcium chloride curing agent | Do not detect |
| Alum curing agent | Do not detect |
| Potassium sorbate preservative | Do not detect |
| Sodium benzoate preservative | 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》 |
Preferable specific embodiment of the invention described in detail above.It should be appreciated that those of ordinary skill in the art
It performing creative labour need not be paid can conceive according to the present invention and make many modifications and variations.Therefore, every this area
Technical staff passes through the reality of logic analysis, reasoning either limited number of time according to the design of the present invention on the basis of the prior art
Available technical solution is tested, all should be determined by claims of the present invention within protection domain.
Claims (11)
1. a kind of processing method of original flavor dried fruit, it is characterised in that include the following steps in order：
(1) full ripe fruit is selected, with the ClO of 100ppm2Solution, which soaks 3 minutes, carries out cleaning and sterilizing；
(2) fruit is drained, peeled and cored, pulp cuts and is placed in container, and uniformly sprinkles white granulated sugar on surface, in 0-7 DEG C
Cold storage in the refrigerator 3-10 days is with sugaring；
(3) binchotan is broken into and is fitted into the thickness of 2~3cm in empty pallet after 1cm × 1cm sizes and is placed in the most bottom of tray rack
Layer, drains the pulp after sugaring, the pulp after draining is placed on dry pallet, is placed on tray rack；
(4) pallet equipped with pulp is placed in 45~55 DEG C of drying chamber and is dried first, dry 17~19 it is small when after, cooling
11~13 it is small when to ease back, change 40~50 DEG C and dry again, drying time for it is small more than 5 when, cooling, up to original flavor dried fruit；
(5) just pack, be placed in preserving in -3-0 DEG C of freezer.
2. processing method according to claim 1, it is characterised in that the dosage of white granulated sugar is in step (2)：Pulp weight
25%~35%.
3. processing method according to claim 2, it is characterised in that the temperature dried first in step (4) is 50 DEG C, when
Between for 18 it is small when so that water content be 20%, cooling 12 it is small when to ease back, again drying temperature be 45 DEG C, the time for 6 it is small when,
So that pulp water content 16%, cools down to obtain original flavor dried fruit.
4. processing method according to claim 3, it is characterised in that the pulp in step (2), which is cut, to be referred to cut pulp
Slabbing, block, strip or section shape.
5. processing method according to claim 4, it is characterised in that the disposing way in step (3) is uniformly not overlapping
Put.
6. processing method according to claim 5, it is characterised in that further include and repack, described repack refers to
Product selects opaque packaging material to be packed in before sales.
7. processing method according to claim 6, it is characterised in that the opaque packaging material is aluminum foil material.
8. a kind of original flavor dried fruit binchotan drying means, it is characterised in that the method includes the following steps in order：
(1) binchotan is broken into 1cm2It is 2~3cm to be fitted into thickness in empty pallet afterwards, is placed in the bottom of tray rack；
(2) syrup of pulp after sugaring is drained, the pulp after draining is placed on dry pallet and is placed in above-mentioned bottom pendulum
It is placed with the tray rack of binchotan pallet and dries, so that pulp water content below 20%, cools down to obtain original flavor dried fruit.
9. according to the method described in claim 8, it is characterized in that, the pallet of step (2) is placed on to 45~55 DEG C of drying chamber
It is middle to be dried first, dry 17~19 it is small when after, to ease back when cooling 11~13 is small, changes 40~50 DEG C and dry again, during drying
Between be more than 5 it is small when, cooling, up to original flavor dried fruit.
10. according to the method described in claim 9, it is characterized in that, the temperature dried first is 50 DEG C, when the time is 18 small；
The temperature dried again is 45 DEG C, when the time is 6 small.
11. according to the method described in claim 10, it is characterized in that, the disposing way in step (2) is uniformly nonoverlapping
Put.
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| CN105166298A (en) * | 2015-10-21 | 2015-12-23 | 合浦果香园食品有限公司 | Processing method of Sanhua plum preserved fruits |
| CN106993712A (en) * | 2017-04-13 | 2017-08-01 | 山东优果坊食品有限公司 | Health dehydrated fruits dried product and preparation method thereof |
| CN113357883B (en) * | 2021-06-02 | 2023-05-26 | 安徽雪域燕果食品有限公司 | Hot air-cold air two-section type drying method for preserved fruits |
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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 |