CN107279849A - A kind of preparation method of coconut flue dried fruit - Google Patents
A kind of preparation method of coconut flue dried fruit Download PDFInfo
- Publication number
- CN107279849A CN107279849A CN201710539274.1A CN201710539274A CN107279849A CN 107279849 A CN107279849 A CN 107279849A CN 201710539274 A CN201710539274 A CN 201710539274A CN 107279849 A CN107279849 A CN 107279849A
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- China
- Prior art keywords
- fruit
- coconut
- dragon fruit
- flue
- preparation
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of coconut flue dried fruit, comprise the following steps：(1) fresh dragon fruit and then peeling are selected, by the diced shape of dragon fruit or sheet, dragon fruit is inserted in colour protecting liquid and soaks 20 30min；(2) dragon fruit is taken out from colour protecting liquid, then dragon fruit is inserted in coconut juice soaks 20 40min, dragon fruit is taken out and is put into freezer quick-frozen to 15 35 DEG C, quick-frozen more than 3 hours；(3) dry, banana after taking-up is quick-frozen, dragon fruit single berth is set on drip pan, dried 69 hours under conditions of temperature is 55 60 DEG C, then raise temperature, dried 46 hours under conditions of temperature is 60 65 DEG C, then drying is stopped, after after 57 hours, continuing to dry 68 hours under conditions of temperature is 50 60 DEG C, coconut flue dried fruit finished product is obtained.The advantages of preparation method of coconut flue dried fruit of the present invention, maintains the original color of banana meat, the milk taste for having milk again, and bulk tasty.
Description
Technical field
The present invention relates to processing of farm products field, more particularly to a kind of preparation method of coconut flue dried fruit.
Background technology
Dragon fruit is nutritious, function is unique, and it contains the rare vegetable albumin of general plant and anthocyanidin, rich
Rich vitamin and water-soluble dietary fiber.Dragon fruit belongs to cool property fruit, in its natural state, and fruit is ripe in summer and autumn, taste
Sweet tea, succulence.
Therefore, dragon fruit is with the happiness of its abundant nutritive value, good health-care effect and cheap price extremely people
Love.But banana is a kind of transition type fruit, quality is soft, and fruit is difficult fresh-keeping, not storage tolerance, and the shelf supply phase contracts significantly
Short, postpartum loss is serious, and is seasonal fruit.In order to meet the demand in market, there are some dragon fruit converted products, very great Cheng
Instant demand of the consumer to banana is met on degree, such as the flue dried fruit of drying, by many consumers'
Welcome.
The information for being disclosed in the background section is merely intended to understanding of the increase to the general background of the present invention, without answering
When the prior art for being considered as recognizing or implying the information structure in any form well known to persons skilled in the art.
The content of the invention
It is an object of the invention to provide a kind of preparation method of coconut flue dried fruit, to prepare unique flavor, existing coconut palm
Juice fragrance has dragon fruit original flavor and flue dried fruit in good taste again.
To achieve the above object, the invention provides a kind of preparation method of coconut flue dried fruit, comprise the following steps：
(1) fresh dragon fruit and then peeling are selected, the diced shape of dragon fruit or sheet insert dragon fruit in colour protecting liquid
Soak 20-30min；
(2) dragon fruit is taken out from colour protecting liquid, then dragon fruit is inserted 20-40min is soaked in coconut juice, dragon fruit is taken out and puts
Enter in freezer quick-frozen to -15--35 DEG C, quick-frozen more than 3 hours；
(3) dry, the banana after taking-up is quick-frozen, dragon fruit single berth is set on drip pan, is 55-60 DEG C in temperature
Under the conditions of dry 6-9 hour, then raise temperature, temperature be 60-65 DEG C under conditions of dry 4-6 hour, then stopping baking
It is dry, after after 5-7 hours, continuing to dry 6-8 hours under conditions of temperature is 50-60 DEG C, obtain coconut flue dried fruit finished product.
Preferably, in above-mentioned technical proposal, dragon fruit is white heart dragon fruit or red heart dragon fruit in the step (1).
Preferably, in above-mentioned technical proposal, the colour protecting liquid in the step (1) is that mass concentration is 0.1-0.2% lemons
Acid solution.
Preferably, in above-mentioned technical proposal, dragon fruit is cut into sheet in the step (1), the thickness of every is 1.3-
5cm。
Preferably, in above-mentioned technical proposal, dragon fruit is cut into 2-4*2-4cm in the step (1)2Fourth shape.
Preferably, in above-mentioned technical proposal, the water content that coconut flue dried fruit is made in the step (3) is 8-12%.
Compared with prior art, the present invention has the advantages that：The preparation method of coconut flue dried fruit of the present invention, will
Flue dried fruit, which is inserted in dairy produce, to be soaked, and coconut juice is penetrated into flue dried fruit, and the flue dried fruit after immersion then is inserted into speed
Freeze in environment, the coconut juice in the flue dried fruit of infiltration is frozen on flue dried fruit, take out flue dried fruit and be slowly added to, frozen
The coconut juice slow mechanism dissolved in flue dried fruit is tied, penetrates into flue dried fruit, is combined together with flue dried fruit.By in fresh dragon fruit
Moisture is slowly dried, and obtained flue dried fruit remains the distinctive local flavor of new fresh bananas and nutritional ingredient to the full extent, is kept
The advantages of flue pulp original color, there is the fragrance of coconut juice again, and bulk tasty；And processing technology is simple, just
In popularization.
Embodiment
With reference to specific embodiment, the embodiment to the present invention is described in detail, it is to be understood that this hair
Bright protection domain is not limited by embodiment.
Embodiment 1
A kind of preparation method of coconut flue dried fruit, comprises the following steps：
(1) fresh white heart dragon fruit or red heart dragon fruit and then peeling are selected, dragon fruit is cut into sheet, the thickness of every
For 1.3-5cm, dragon fruit is inserted mass concentration to soak 30min in 0.2% citric acid solution colour protecting liquid；
(2) dragon fruit is taken out from colour protecting liquid, then dragon fruit is inserted 30min is soaked in coconut juice, dragon fruit is taken out and is put into
Quick-frozen to -15--35 DEG C in freezer, quick-frozen 6 hours；
(3) dry, the banana after taking-up is quick-frozen, dragon fruit single berth is set on drip pan, is 55-60 DEG C in temperature
Under the conditions of dry 9 hours, then raise temperature, temperature be 60-65 DEG C under conditions of dry 4 hours, then stop drying, treat
After 7 hours, continue temperature be 50-60 DEG C under conditions of dry 8 hours, obtain water content for 8-12% coconut flue dried fruits into
Product.
Embodiment 2
A kind of preparation method of coconut flue dried fruit, comprises the following steps：
(1) fresh white heart dragon fruit or red heart dragon fruit and then peeling are selected, dragon fruit is cut into 2-4*2-4cm2Fourth
Shape, dragon fruit is inserted mass concentration to soak 20min in 0.1% citric acid solution colour protecting liquid；
(2) dragon fruit is taken out from colour protecting liquid, then dragon fruit is inserted 20min is soaked in coconut juice, dragon fruit is taken out and is put into
Quick-frozen to -15--35 DEG C in freezer, quick-frozen 3 hours；
(3) dry, the banana after taking-up is quick-frozen, dragon fruit single berth is set on drip pan, is 55-60 DEG C in temperature
Under the conditions of dry 6 hours, then raise temperature, temperature be 60-65 DEG C under conditions of dry 6 hours, then stop drying, treat
After 5 hours, continue temperature be 50-60 DEG C under conditions of dry 6 hours, obtain water content for 8-12% coconut flue dried fruits into
Product.
Embodiment 3
A kind of preparation method of coconut flue dried fruit, comprises the following steps：
(1) fresh white heart dragon fruit or red heart dragon fruit and then peeling are selected, dragon fruit is cut into, the thickness of every is
1.3-5cm, dragon fruit is inserted mass concentration to soak 25min in 0.15% citric acid solution colour protecting liquid；
(2) dragon fruit is taken out from colour protecting liquid, then dragon fruit is inserted 40min is soaked in coconut juice, dragon fruit is taken out and is put into
Quick-frozen to -15--35 DEG C in freezer, quick-frozen 5 hours；
(3) dry, the banana after taking-up is quick-frozen, dragon fruit single berth is set on drip pan, is 55-60 DEG C in temperature
Under the conditions of dry 8 hours, then raise temperature, temperature be 60-65 DEG C under conditions of dry 5 hours, then stop drying, treat
After 6 hours, continue temperature be 50-60 DEG C under conditions of dry 7 hours, obtain water content for 8-12% coconut flue dried fruits into
Product.
It is foregoing to the present invention specific illustrative embodiment description be in order to illustrate and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to above-mentioned teaching, can be much changed
And change.The purpose of selecting and describing the exemplary embodiment is that explaining that the certain principles and its reality of the present invention should
With so that those skilled in the art can realize and using the present invention a variety of exemplaries and
A variety of selections and change.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (6)
1. a kind of preparation method of coconut flue dried fruit, it is characterised in that comprise the following steps：
(1) fresh dragon fruit and then peeling are selected, by the diced shape of dragon fruit or sheet, dragon fruit is inserted in colour protecting liquid and soaked
20-30min；
(2) dragon fruit is taken out from colour protecting liquid, then dragon fruit is inserted 20-40min is soaked in coconut juice, take out dragon fruit be put into it is cold
Quick-frozen to -15--35 DEG C in storehouse, quick-frozen more than 3 hours；
(3) dry, the banana after taking-up is quick-frozen, dragon fruit single berth is set on drip pan, in the condition that temperature is 55-60 DEG C
Lower dry 6-9 hours, temperature is then raised, is dried under conditions of temperature is 60-65 DEG C 4-6 hours, is then stopped drying, treat
After 5-7 hours, continue to dry 6-8 hours under conditions of temperature is 50-60 DEG C, obtain coconut flue dried fruit finished product.
2. the preparation method of coconut flue dried fruit according to claim 1, it is characterised in that flue in the step (1)
Fruit is white heart dragon fruit or red heart dragon fruit.
3. the preparation method of coconut flue dried fruit according to claim 1, it is characterised in that the shield in the step (1)
Color liquid is that mass concentration is 0.1-0.2% citric acid solutions.
4. the preparation method of coconut flue dried fruit according to claim 1, it is characterised in that by fire in the step (1)
Imperial fruit is cut into sheet, and the thickness of every is 1.3-5cm.
5. the preparation method of coconut flue dried fruit according to claim 1, it is characterised in that by fire in the step (1)
Imperial fruit is cut into 2-4*2-4cm2Fourth shape.
6. the preparation method of coconut flue dried fruit according to claim 1, it is characterised in that coconut palm is made in the step (3)
The water content of burning incense dragon dried fruit is 8-12%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710539274.1A CN107279849A (en) | 2017-07-04 | 2017-07-04 | A kind of preparation method of coconut flue dried fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710539274.1A CN107279849A (en) | 2017-07-04 | 2017-07-04 | A kind of preparation method of coconut flue dried fruit |
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| Publication Number | Publication Date |
|---|---|
| CN107279849A true CN107279849A (en) | 2017-10-24 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710539274.1A Pending CN107279849A (en) | 2017-07-04 | 2017-07-04 | A kind of preparation method of coconut flue dried fruit |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294254A (en) * | 2018-01-12 | 2018-07-20 | 贵州省现代农业发展研究所 | The preparation method of flue dried fruit and flue dried fruit prepared therefrom |
| CN109169853A (en) * | 2018-09-28 | 2019-01-11 | 贺州学院 | A kind of the microwave processing technology and evaluation method of dragon fruit dried fruit |
| CN111938112A (en) * | 2020-09-04 | 2020-11-17 | 肖诗林 | Preparation method of dried mulberries |
| CN113080397A (en) * | 2019-12-23 | 2021-07-09 | 谢东谕 | Red dragon fruit dicing method and product thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637108A (en) * | 2013-11-27 | 2014-03-19 | 张振源 | Method for processing pitaya chips |
| CN106259854A (en) * | 2016-07-29 | 2017-01-04 | 惠州市英帝拉科技有限公司 | The manufacture method of HUOLONG dried fruits |
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2017
- 2017-07-04 CN CN201710539274.1A patent/CN107279849A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637108A (en) * | 2013-11-27 | 2014-03-19 | 张振源 | Method for processing pitaya chips |
| CN106259854A (en) * | 2016-07-29 | 2017-01-04 | 惠州市英帝拉科技有限公司 | The manufacture method of HUOLONG dried fruits |
Non-Patent Citations (2)
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| 可有_可无46: "椰香火龙果", 《百度百科HTTPS_BAIKE.BAIDU.COM_HISTORY_%E6%A4%B0%E9%A6%99%E7%81%AB%E9%》 * |
| 孙健 等: "《亚热带水果加工技术手册》", 31 July 2015, 中国农业科学技术出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294254A (en) * | 2018-01-12 | 2018-07-20 | 贵州省现代农业发展研究所 | The preparation method of flue dried fruit and flue dried fruit prepared therefrom |
| CN109169853A (en) * | 2018-09-28 | 2019-01-11 | 贺州学院 | A kind of the microwave processing technology and evaluation method of dragon fruit dried fruit |
| CN113080397A (en) * | 2019-12-23 | 2021-07-09 | 谢东谕 | Red dragon fruit dicing method and product thereof |
| CN111938112A (en) * | 2020-09-04 | 2020-11-17 | 肖诗林 | Preparation method of dried mulberries |
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Application publication date: 20171024 |