CN106579128A - Processing method of Malus domeri - Google Patents

Abstract

The invention discloses a processing method of the large-fruited hawthorn. The sodium chloride solution is used to protect the color of the large-fruited hawthorn, and the vacuum microwave technology is used to dry the large-fruited hawthorn. The processed large-fruit hawthorn slices of the present invention have uniform color, sweet and sour taste, and rich nutrition. The present invention has the advantages of high processing efficiency, low cost, less loss of nutrients and good color of the large-fruit hawthorn slices, and significantly improves the quality of the large-fruit hawthorn slices. The added value of hawthorn products has good economic benefits. The invention belongs to the technical field of food processing.

Description

A kind of processing method of big fruit hawthorn

technical field

The invention belongs to the technical field of food processing, and in particular relates to a processing method of hawthorn with large fruit.

Background technique

Malus domeri (Bois) Chev. slices is a kind of southern hawthorn, which is obtained from the traditional small fruit southern hawthorn through selective breeding and grafting. . Hawthorn with big fruit has another name called ancient cicada, Wuchanzi (Guangxi Miao language), Ma Quedun, Mojitun (Guangxi Zhuang nationality), Saliangbi (Taiwan) and so on. Hawthorn with large fruit is rich in flavonoids, polyphenols, ursolic acid, organic acids, tannins and other substances. Studies have shown that hawthorn with large fruit has the functions of preventing tumors, lowering blood pressure, promoting sleep, antibacterial, anti-oxidation and improving immunity. . The large-fruited hawthorn is mainly eaten fresh, but the water content of the large-fruited hawthorn is as high as 80%, and it is prone to dehydration, shrinkage and spoilage during storage, causing huge economic losses. Drying the large-fruited hawthorn can prolong its life. Long shelf life, improve economic efficiency, and facilitate storage and transportation.

The large hawthorn fruit has greenish-yellow peel and white flesh. It contains a large amount of phenolic substances and polyphenol oxidase. Browning will appear soon after fresh cutting. Poor quality and insufficient market competitiveness. Color-protecting agents containing sulfur dioxide are generally used in processing, but the residual sulfur dioxide in the product is not good for human health, and the economic cost of using other color-protecting agents for color protection is too high.

At present, the drying methods commonly used in fruit and vegetable processing include natural drying, hot air drying, vacuum freeze drying, vacuum microwave drying, etc. Natural drying takes a long time, is greatly affected by the weather, and product quality is difficult to control; hot air drying is the most widely used, although The cost is low, but there is browning phenomenon and the loss of nutrients in the hot air drying process; although freeze drying can well retain the nutrients of the product, the cost is high.

Contents of the invention

The purpose of the present invention is to provide a vacuum microwave processing method for large-fruit hawthorn slices. This invention can maintain the original color of large-fruit hawthorn, effectively reduce the nutritional loss of large-fruit hawthorn, and has high production efficiency. There are problems such as nutrient loss and poor color during the drying process.

In order to achieve the above-mentioned technical effect, the technical solution provided by the present invention is as follows: a processing method of hawthorn with large fruit, which uses sodium chloride solution to protect the color of hawthorn with large fruit, and uses vacuum microwave technology to dry the hawthorn with large fruit.

It should be noted that the color protection step specifically includes: soaking the large-fruited hawthorn in a sodium chloride solution with a mass volume ratio of 0.5% to 5.0% for 5 to 60 minutes to protect the color.

It should be noted that after using the sodium chloride solution to protect the color of the large-fruit hawthorn, it is necessary to remove the large-fruit hawthorn slices and drain the water.

It should be noted that after the color protection step, vacuum microwave technology is used to dry the large fruit hawthorn.

It should be noted that the vacuum microwave drying step specifically includes: vacuum microwave drying the large fruit hawthorn after color protection, the microwave power of the first stage is 1000-2000W, and the microwave power of the second stage is 300-1000W.

It should be noted that the microwave time of the first stage of the vacuum microwave drying step is 0-240 min, and the microwave time of the second stage is 0-120 min.

It should be noted that the vacuum degree in the vacuum microwave drying step is -0.04˜-0.1Mpa.

It should be noted that the above-mentioned vacuum degree is based on the assumption that the atmospheric pressure is equal to 0, that is, -0.04Mpa means 0.04Mpa lower than the atmospheric pressure, and -0.1Mpa means 0.1Mpa lower than the atmospheric pressure.

It should be noted that, before the step of color protection, a slicing step is also included, specifically: slicing the hawthorn with a thickness of 2-8 mm.

It should be noted that, before the color protection step, three steps of material selection, cleaning and draining are sequentially included.

Wherein, the step of selecting materials specifically includes: selecting an appropriate amount of fresh large-fruit hawthorns with uniform size and color, no disease, and no damage or rot as raw materials;

The cleaning steps are as follows: wash the selected large-fruit hawthorn with clean water to remove the sediment and impurities, and cut off the stalks;

The draining step specifically includes: putting the cleaned hawthorn in a perforated plastic basket and draining until there is no obvious moisture on the surface of the hawthorn, and the draining time is 15-30 minutes.

It should be noted that, after the vacuum microwave drying step, a packaging step is also included.

It should be noted that the amount of hawthorn with large fruit in the material selection step is 1.0-5.0 kg.

Compared with traditional methods, the present invention has the following advantages:

1. The present invention adopts sodium chloride solution to protect the color of the large-fruited hawthorn slices, and the cost of color protection is low. It can not only keep the epidermis green, but also prevent enzymatic browning of the pulp, so that the dried large-fruited hawthorn slices are bright in color ;

2. The present invention adopts vacuum microwave equipment to dry the large-fruit hawthorn slices in two stages. In the early stage, high-power is used for rapid drying, and in the later stage, when the moisture content of the large-fruit hawthorn slices is low, low-power slow drying is used to avoid microwave drying. the question of focus;

3. The present invention solves the problems of traditional drying methods such as long drying time, poor product quality, and large loss of nutrients. The large fruit hawthorn slices can better maintain its original color and flavor, with uniform color, milky white pulp and yellow peel. Green, sweet and sour, delicious and nutritious;

4. Compared with the traditional method, the processing method of the present invention greatly reduces the economic cost.

detailed description

The claims are further described below in conjunction with specific embodiments, but do not constitute any limitation to the claims, and any results that can be obtained by carrying out limited modifications to the present invention are still within the scope of protection of the present invention.

Example 1

The vacuum microwave processing method of the large-fruit hawthorn slices comprises the following steps: material selection, cleaning, draining, slicing, color protection, vacuum microwave drying, and packaging.

The specific steps are as follows:

Material selection: select 3kg of fresh large-fruited hawthorn with uniform size and color, no disease, no damage and rot;

Cleaning: Wash 3kg of the selected hawthorn with clear water to remove the sediment and impurities, and cut off the stalks;

Draining: Put the cleaned hawthorn in a perforated plastic basket and drain until there is no obvious moisture on the surface of the hawthorn, and the draining time is 25 minutes;

Slicing: Slice the drained hawthorn with a slicer, the thickness of the hawthorn slices is 5mm;

Color protection: Soak the freshly cut hawthorn slices in a sodium chloride solution with a mass volume ratio of 1.0% for 20 minutes to protect the color, then remove the hawthorn slices and drain the water;

Vacuum microwave drying: place the large fruit hawthorn after color protection in the vacuum drying chamber. The vacuum microwave drying is divided into two stages. The microwave power of the first stage is 2000W, and the microwave time is 65min; the microwave power of the second stage is 1000W, The time is 55min, the vacuum degrees of these two microwave stages are both -0.04～-0.1Mpa, and the final moisture content of Daguo Hawthorn Tablets is 4.52%;

Packaging: Cool the large-fruit hawthorn slices after vacuum microwave drying to room temperature, pack them in PE packaging bags to obtain finished products, and store them in a dry place at room temperature.

Example 2

The vacuum microwave processing method of the large fruit hawthorn slices comprises the following steps: material selection, cleaning, draining, slicing, color protection, vacuum microwave drying, and packaging.

The specific steps are as follows:

Material selection: select 2.4kg of fresh large-fruited hawthorn with uniform size and color, no disease, no damage and rot;

Cleaning: Wash 2.4kg of the selected hawthorn with clean water to remove the sediment and impurities, and cut off the stalks;

Draining: Put the cleaned hawthorn in a perforated plastic basket and drain until there is no obvious moisture on the surface of the hawthorn. The draining time is 22 minutes;

Slicing: Slice the drained hawthorn with a slicer, the thickness of the hawthorn slices is 7mm;

Color protection: Soak the freshly cut hawthorn slices in a sodium chloride solution with a mass volume ratio of 3.0% for 30 minutes to protect the color, then remove the hawthorn slices and drain the water;

Vacuum microwave drying: place the large fruit hawthorn after color protection in the vacuum drying chamber. The vacuum microwave drying is divided into two stages. The microwave power of the first stage is 1500W, and the microwave time is 80min; the microwave power of the second stage is 500W, The time is 40min, the vacuum degrees of these two microwave stages are both -0.04～-0.1Mpa, and the final moisture content of Daguo Hawthorn Tablets is 4.27%;

Packaging: Cool the large-fruit hawthorn slices after vacuum microwave drying to room temperature, pack them in PE packaging bags to obtain finished products, and store them in a dry place at room temperature.

Example 3

The vacuum microwave processing method of the large fruit hawthorn slices comprises the following steps: material selection, cleaning, draining, slicing, color protection, vacuum microwave drying, and packaging.

The specific steps are as follows:

Material selection: select 1.0kg of fresh large-fruited hawthorn with uniform size and color, no disease, no damage and rot;

Cleaning: Wash 1.0kg of the selected hawthorn with clear water to remove the sediment and impurities, and cut off the stems;

Draining: Put the cleaned hawthorn in a perforated plastic basket and drain until there is no obvious moisture on the surface of the hawthorn, and the draining time is 15 minutes;

Slicing: Slice the drained hawthorn with a slicer, the thickness of the hawthorn slices is 2mm;

Color protection: Soak the freshly cut hawthorn slices in a sodium chloride solution with a mass volume ratio of 5.0% for 5 minutes to protect the color, then remove the hawthorn slices and drain the water;

Vacuum microwave drying: place the large fruit hawthorn after color protection in the vacuum drying chamber. The vacuum microwave drying is divided into two stages. The microwave power of the first stage is 1000W, and the microwave time is 50min; the microwave power of the second stage is 300W, The time is 25min, the vacuum degrees of these two microwave stages are both -0.04～-0.1Mpa, and the final moisture content of Daguo Hawthorn Tablets is 4.76%;

Packaging: Cool the large-fruit hawthorn slices after vacuum microwave drying to room temperature, pack them in PE packaging bags to obtain finished products, and store them in a dry place at room temperature.

Example 4

The vacuum microwave processing method of the large fruit hawthorn slices comprises the following steps: material selection, cleaning, draining, slicing, color protection, vacuum microwave drying, and packaging.

The specific steps are as follows:

Material selection: select 5kg of fresh hawthorn with large fruit with uniform size and color, no disease, no damage and rot;

Cleaning: Wash 5kg of the selected hawthorn with clear water to remove the sediment and impurities, and cut off the stalks;

Draining: Put the cleaned hawthorn in a perforated plastic basket and drain until there is no obvious moisture on the surface of the hawthorn, and the draining time is 30 minutes;

Slicing: Slice the drained hawthorn with a slicer, the thickness of the hawthorn slices is 4mm;

Color protection: Soak the freshly cut hawthorn slices in 0.5% sodium chloride solution for color protection for 60 minutes, then remove the hawthorn slices and drain the water;

Vacuum microwave drying: place the large fruit hawthorn after color protection in the vacuum drying chamber. The vacuum microwave drying is divided into two stages. The microwave power of the first stage is 2000W, and the microwave time is 180min; the microwave power of the second stage is 500W, The time is 60min, the vacuum degrees of these two microwave stages are both -0.04～-0.1Mpa, and the final moisture content of Daguo Hawthorn Tablets is 4.83%;

Packaging: Cool the large-fruit hawthorn slices after vacuum microwave drying to room temperature, pack them in PE packaging bags to obtain finished products, and store them in a dry place at room temperature.

The above are only preferred embodiments of the present invention, and any modifications, equivalent replacements and improvements made within the spirit and scope of the present invention shall be included within the protection scope of the present invention.

Claims (9)

1. a processing method of Hawthorn with large fruit, is characterized in that, utilizes sodium chloride solution to carry out color protection to Hawthorn with large fruit, and adopts vacuum microwave technology to dry Hawthorn with large fruit. 2. The processing method of hawthorn with large fruit according to claim 1, characterized in that, the step of protecting the color is specifically: soaking hawthorn with large fruit in a sodium chloride solution with a mass volume ratio of 0.5% to 5.0% for 5 ~60min to protect its color. 3. the processing method of hawthorn with large fruit according to claim 1, is characterized in that, described vacuum microwave drying step is specifically: the hawthorn with large fruit after color protection is carried out vacuum microwave drying, and the microwave power of the first stage is 1000-2000W, the microwave power of the second stage is 300-1000W. 4. The processing method of Hawthorn with large fruit according to claim 3, characterized in that the microwave time of the first stage of the vacuum microwave drying step is 0-240 min, and the microwave time of the second stage is 0-120 min. 5. The processing method according to any one of claims 3 or 4, characterized in that the vacuum degree in the vacuum microwave drying step is -0.04～-0.1Mpa. 6 . The processing method of hawthorn with large fruit according to claim 2 , characterized in that, before the step of protecting the color, a slicing step is further included, specifically: slicing the hawthorn with large fruit with a thickness of 2-8 mm. 7. The processing method of a large fruit hawthorn according to claim 2, characterized in that, before the step of protecting the color, three steps of material selection, cleaning and draining are sequentially included. 8. The processing method of a kind of hawthorn with large fruit according to claim 3, characterized in that, after the vacuum microwave drying step, a packaging step is also included. 9 . The processing method of a large-fruited hawthorn according to claim 7 , characterized in that, the dosage of the large-fruited hawthorn in the step of selecting materials is 1.0-5.0 kg.