CN107594415A - A kind of preparation method of raisins - Google Patents
A kind of preparation method of raisins Download PDFInfo
- Publication number
- CN107594415A CN107594415A CN201711021314.XA CN201711021314A CN107594415A CN 107594415 A CN107594415 A CN 107594415A CN 201711021314 A CN201711021314 A CN 201711021314A CN 107594415 A CN107594415 A CN 107594415A
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- Prior art keywords
- grape
- raisins
- dry
- temperature
- preparation
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Abstract
The present invention relates to a kind of preparation method of raisins, including the steps：(1) each component of following parts by weight is prepared：Raisins 1000g, polishing fluid 55g；(2) fresh grape is selected；(3) cleaning of fresh grape；(4) polishing；(5) dry；(6) ease back temporary：Grape bakes eighty per cant dry, the raisins baked out, to be aerated radiating immediately；Also to pass through the drying of 3 days again afterwards, ensure the quality of raisins；Finally the grape finished product of drying is packed and stored.The water content of the raisins of the present invention can control, and the water loss in raisins will not be caused excessive, while also remain substantial amounts of nutriment.
Description
Technical field
The present invention relates to processing of farm products field, and in particular to a kind of preparation method of raisins.
Background technology
Raisins sweetness is tasty, is liked by many people, and the battalion in raisins is retained in the manufacturing process of raisins
Foster element is extremely important, and most of nutriment of raisins that traditional mode is produced all is lost in, some raisins moisture
Content is few, after prolonged storage raisins dehydration be excessively dried, bring substantial amounts of loss to businessman.
The content of the invention
In summary, the technical problems to be solved by the invention are to provide a kind of preparation method of raisins.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：A kind of preparation method of raisins, including it is following
Step：
(1) each component of following parts by weight is prepared：Raisins 1000g, polishing fluid 55g；
(2) fresh grape is selected：Dry branch, debris, disease pest fruit are first rejected, is then divided by kind, size, maturity
Level；
(3) cleaning of fresh grape：Cleaned 2 times with running water, remove the supracutaneous dust dirt of grape, residues of pesticides and have
Evil microorganism；
(4) polishing：With the fresh grape after 0.05 ﹪ polishing fluid processing cleaning, make grape epidermis cleaner, red
It is bright-coloured it is glossy, without oil stain sense, free from extraneous odour；
(5) dry：As gradually rising for temperature is successively preheated to grape, evaporated, dried successively；
(6) ease back temporary：Grape bake eighty per cant it is dry after be aerated radiating immediately, pass through the drying of 3 days again afterwards, ensure
The quality of raisins, finally the grape finished product of drying is packed and stored.
The beneficial effects of the invention are as follows：The water content of the raisins of the present invention can control, and will not cause in raisins
Water loss is excessive, while also remains substantial amounts of nutriment.
On the basis of above-mentioned technical proposal, the present invention can also do following improvement：
Further, the temperature of preheating is 10-20 degrees Celsius in step (5), and the temperature of evaporation is 20-30 degrees Celsius, is dried
Temperature be 30-40 degrees Celsius.
Further, dry grape is aerated radiating 3 days in step (6).
Embodiment
The principle and feature of the present invention are described below in conjunction with concrete example, the given examples are served only to explain the present invention,
It is not intended to limit the scope of the present invention.
A kind of preparation method of raisins, including the steps：
(1) each component of following parts by weight is prepared：Raisins 1000g, polishing fluid 55g；
(2) fresh grape is selected：Dry branch, debris, disease pest fruit are first rejected, is then divided by kind, size, maturity
Level；
(3) cleaning of fresh grape：Cleaned 2 times with running water, remove the supracutaneous dust dirt of grape, residues of pesticides and have
Evil microorganism；
(4) polishing：The fresh grape after 0.05 ﹪ polishing fluid processing cleaning can be used, make grape epidermis cleaner, red
Color it is bright-coloured it is glossy, without oil stain sense, free from extraneous odour；
(5) dry：As gradually rising for temperature is successively preheated to grape, evaporated, dried successively.The temperature of preheating
For 10-20 degrees Celsius, the temperature of evaporation is 20-30 degrees Celsius, and dry temperature is 30-40 degrees Celsius；
(6) ease back temporary：Grape bakes eighty per cant dry, the raisins baked out, to be aerated radiating immediately, and the time needs 3 days,
To prevent accumulated temperature fermentation souring；Also to pass through the drying of 3 days again afterwards, make free surface moisture in pulp balanced, soft texture, ensure to dry
The quality of raisins；Finally the grape finished product of drying is packed and stored.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (3)
1. a kind of preparation method of raisins, it is characterised in that including the steps：
(1) each component of following parts by weight is prepared：Raisins 1000g, polishing fluid 55g；
(2) fresh grape is selected：Dry branch, debris, disease pest fruit are first rejected, is then classified by kind, size, maturity；
(3) cleaning of fresh grape：Cleaned 2 times with running water, remove the supracutaneous dust dirt of grape, residues of pesticides and be harmful to micro-
Biology；
(4) polishing：With the fresh grape after 0.05 ﹪ polishing fluid processing cleaning, make grape epidermis cleaner, red bright-coloured
It is glossy, without oil stain sense, free from extraneous odour；
(5) dry：As gradually rising for temperature is successively preheated to grape, evaporated, dried successively；
(6) ease back temporary：Grape bake eighty per cant it is dry after be aerated radiating immediately, pass through the drying of 3 days again afterwards, ensure grape
Dry quality, finally the grape finished product of drying is packed and stored.
2. the preparation method of raisins according to claim 1, it is characterised in that the temperature of preheating is 10- in step (5)
20 degrees Celsius, the temperature of evaporation is 20-30 degrees Celsius, and dry temperature is 30-40 degrees Celsius.
3. the preparation method of raisins according to claim 1, it is characterised in that raisins are aerated in step (6)
Radiating 3 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711021314.XA CN107594415A (en) | 2017-10-27 | 2017-10-27 | A kind of preparation method of raisins |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711021314.XA CN107594415A (en) | 2017-10-27 | 2017-10-27 | A kind of preparation method of raisins |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107594415A true CN107594415A (en) | 2018-01-19 |
Family
ID=61079318
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711021314.XA Withdrawn CN107594415A (en) | 2017-10-27 | 2017-10-27 | A kind of preparation method of raisins |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107594415A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598389A (en) * | 2013-11-17 | 2014-02-26 | 陶峰 | Milk-flavor raisins |
| CN105010692A (en) * | 2014-04-16 | 2015-11-04 | 胡月 | Preparation method of yoghourt raisin |
| CN106579099A (en) * | 2016-11-15 | 2017-04-26 | 高洪英 | Making method of raisins |
| CN107279687A (en) * | 2017-06-11 | 2017-10-24 | 安徽真心食品有限公司 | A kind of low sugariness raisins processing method |
-
2017
- 2017-10-27 CN CN201711021314.XA patent/CN107594415A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598389A (en) * | 2013-11-17 | 2014-02-26 | 陶峰 | Milk-flavor raisins |
| CN105010692A (en) * | 2014-04-16 | 2015-11-04 | 胡月 | Preparation method of yoghourt raisin |
| CN106579099A (en) * | 2016-11-15 | 2017-04-26 | 高洪英 | Making method of raisins |
| CN107279687A (en) * | 2017-06-11 | 2017-10-24 | 安徽真心食品有限公司 | A kind of low sugariness raisins processing method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180119 |