CN108812865A - A kind of improved dried fruit preparation process - Google Patents
A kind of improved dried fruit preparation process Download PDFInfo
- Publication number
- CN108812865A CN108812865A CN201810717771.0A CN201810717771A CN108812865A CN 108812865 A CN108812865 A CN 108812865A CN 201810717771 A CN201810717771 A CN 201810717771A CN 108812865 A CN108812865 A CN 108812865A
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- Prior art keywords
- fruit
- pulp
- dried
- dried fruit
- sheet
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Classifications
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- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to technical field of food deep processing, and in particular to a kind of improved dried fruit preparation process, including following concrete technology：S1：Pretreatment；S2：Preheat sugaring；S3：Predrying；S4：Drying；S5：Sterilization processing；S6：Packaging：Dried fruit is packed using vacuum-packed mode, the dried fruit after packing is placed in progress freezer preservation in -5 DEG C to -2 DEG C of low temperature environment, waits edible or sells.The technical solution of the application; on the one hand by carrying out disinfection treatment early period to fruit; and in such a way that sprinkling zingiberone and nitrogen air-dry; can be avoided fruit bulk or sheet pulp can not be aoxidized quickly; this has very great help for the nutritional ingredient tool inside protection fruit pulp; also pulp can be effectively prevent due to contacting after cutting with extraneous oxygen, oxidation stain phenomenon occur, conducive to the color for guaranteeing pulp.
Description
Technical field
The present invention relates to technical field of food deep processing, and in particular to a kind of improved dried fruit preparation process.
Background technique
Fruit can generate the mouthfeel and taste completely different with original fresh fruit after drying becomes dried fruit, and
Since dried fruit water content is very low, it is not easy to generating bacterium causes to go bad, so dried fruit can save long time, it is deep by
People's likes.The manufacturing method of existing dried fruit usually not carries out disinfection treatment early period and later period disinfection, causes dried fruit
After being made, surface causes to eat dangerous there are bacterium；And by existing conventional preparation method, it is easy to cause fruit
Dry mouthfeel and nutritional ingredient occurs changing and destroy.
Therefore, based on above-mentioned, the application provides a kind of improved dried fruit preparation process, by drying to existing fruit
Preparation Method carries out rational modification design, guarantees the mouthfeel and edible safety of dried fruit, and then solve the shortcomings of the prior art
And defect.
Summary of the invention
The object of the invention is that：For presently, there are the above problem, a kind of improved dried fruit preparation work is provided
Skill guarantees the mouthfeel and edible safety of dried fruit, in turn by carrying out rational modification design to existing dried fruit preparation method
Solve the shortcomings of the prior art and defect.
To achieve the goals above, the technical solution adopted by the present invention is that：
A kind of improved dried fruit preparation process, including following concrete technology：
S1：Pretreatment：Full ripe extracting fruit stone is screened, is impregnated 5 minutes and is carried out using the hypochlorite solution of 100ppm
Disinfection；It is cleaned up after fruit disinfection using a large amount of clear water, cuts the fruit into sheet or bulk after cleaning up, then spray
Zingiberone is spilt, air-dries fruit in such a way that nitrogen blowing air-dries after sprinkling, prevents the sheet cut or blocky pulp oxidation；
S2：Preheat sugaring：The two sides of sheet or blocky pulp after pre-processing sprinkles white sugar and fragrance powder respectively,
It is subsequently placed in pressure cooker and carries out pressurized, heated, heating temperature is adjusted to 60 DEG C first, pressure is adjusted to 0.2Mpa, maintains to add
The hot time is 5min；Then temperature is continued to increase, is adjusted to 95 DEG C, pressure 0.6Mpa, maintain 2min；Finally by temperature liter
Up to 125 DEG C, pressure is adjusted to 0.8Mpa, after maintaining 2min, stops pressurized, heated, closes pressure cooker；Then take out sheet
Or blocky fruit, it is cooled to room temperature by the way of nitrogen protection；
S3：Predrying：The fruit handled in step S2 is kept to carry out intervention drying, predry in the environment that temperature is 65 DEG C
The dry time is 3.5h, makes the water content 50%-58% of dried fruit；
S4：Drying：Pulp after predrying is placed in fruit tray, is placed in 35 DEG C of baking oven and dries for 24 hours；It takes out cold
But it after, is placed at dry and ventilated and air-dry 2 days；It air-dries 2 days, the sheet or blocky pulp after air-drying are put into vacuum drying
It is dried in vacuo in case, vacuum drying temperature is 63 DEG C, and dry negative pressure of vacuum is -20Mpa, drying time 15min-
30min, keep pulp dry is advisable to water content 12%-14%, forms fruit dried product；
S5：Sterilization processing：By fruit dried product by the way of ozone sterilization, dried fruit is killed in confined space
Bacterium processing；
S6：Packaging：Dried fruit is packed using vacuum-packed mode, the dried fruit after packing is placed in -5 DEG C
Freezer preservation is carried out into -2 DEG C of low temperature environment, waits edible or is sold.
Preferably, the mature fruit in the step S1 be pineapple, it is golden Rosa roxburghii Tratt, Kiwi berry, apple, banana, orange, big
One or more of pears, plum.
Preferably, the fruit sterilisation step in the step S1 is：The temperature of hypochlorite solution is maintained at 15 DEG C first,
Then sheet or block-like pulp are put into repeated flushing 10min in hypochlorite solution.
Preferably, in the step S5, the time of sterilization processing is 15min-20min.
By adopting the above-described technical solution, the beneficial effects of the invention are as follows：
The technical solution of the application, on the one hand by fruit carry out disinfection treatment early period, and by sprinkling zingiberone and
The air-dried mode of nitrogen, can be avoided fruit bulk or sheet pulp can not be aoxidized quickly, this is for protecting fruit pulp
Internal nutritional ingredient tool has very great help, and can also effectively prevent pulp due to contacting after cutting with extraneous oxygen, occur
Oxidation stain phenomenon, conducive to the color for guaranteeing pulp.
On the other hand, it is disinfected by disinfection early period and later period, causes dried fruit that can obtain good safety guarantee,
It avoids bacterium from growing and remain on dried fruit surface, guarantees the edible safety of food.
In another aspect, the dried fruit of the application causes fruit drying since the science auxiliary of white sugar and fragrance powder is added
After standby completion, mouthfeel can be guaranteed well, and dried fruit is avoided the case where taste degenerates appearance occur, to be applicable in
In the edible of different crowd.Meanwhile the preparation of dried fruit, it also carries and eats conducive to the crowd that travels outdoors, have practical well
Value.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described, it is clear that described embodiments are some of the embodiments of the present invention, rather than
Whole embodiments, based on the embodiments of the present invention, those of ordinary skill in the art are not making creative work premise
Under every other embodiment obtained, shall fall within the protection scope of the present invention.
Embodiment 1：
A kind of improved dried fruit preparation process, including following concrete technology：
S1：Pretreatment：Full ripe extracting fruit stone is screened, is impregnated 5 minutes and is carried out using the hypochlorite solution of 100ppm
Disinfection；It is cleaned up after fruit disinfection using a large amount of clear water, cuts the fruit into sheet or bulk after cleaning up, then spray
Zingiberone is spilt, air-dries fruit in such a way that nitrogen blowing air-dries after sprinkling, prevents the sheet cut or blocky pulp oxidation；
S2：Preheat sugaring：The two sides of sheet or blocky pulp after pre-processing sprinkles white sugar and fragrance powder respectively,
It is subsequently placed in pressure cooker and carries out pressurized, heated, heating temperature is adjusted to 60 DEG C first, pressure is adjusted to 0.2Mpa, maintains to add
The hot time is 5min；Then temperature is continued to increase, is adjusted to 95 DEG C, pressure 0.6Mpa, maintain 2min；Finally by temperature liter
Up to 125 DEG C, pressure is adjusted to 0.8Mpa, after maintaining 2min, stops pressurized, heated, closes pressure cooker；Then take out sheet
Or blocky fruit, it is cooled to room temperature by the way of nitrogen protection；
S3：Predrying：The fruit handled in step S2 is kept to carry out intervention drying, predry in the environment that temperature is 65 DEG C
The dry time is 3.5h, makes the water content 50%-58% of dried fruit；
S4：Drying：Pulp after predrying is placed in fruit tray, is placed in 35 DEG C of baking oven and dries for 24 hours；It takes out cold
But it after, is placed at dry and ventilated and air-dry 2 days；It air-dries 2 days, the sheet or blocky pulp after air-drying are put into vacuum drying
It is dried in vacuo in case, vacuum drying temperature is 63 DEG C, and dry negative pressure of vacuum is -20Mpa, drying time 15min-
30min, keep pulp dry is advisable to water content 12%-14%, forms fruit dried product；
S5：Sterilization processing：By fruit dried product by the way of ozone sterilization, dried fruit is killed in confined space
Bacterium processing；
S6：Packaging：Dried fruit is packed using vacuum-packed mode, the dried fruit after packing is placed in -5 DEG C
Freezer preservation is carried out into -2 DEG C of low temperature environment, waits edible or is sold.
Preferably, the mature fruit in the step S1 be pineapple, it is golden Rosa roxburghii Tratt, Kiwi berry, apple, banana, orange, big
One or more of pears, plum.
Preferably, the fruit sterilisation step in the step S1 is：The temperature of hypochlorite solution is maintained at 15 DEG C first,
Then sheet or block-like pulp are put into repeated flushing 10min in hypochlorite solution.
Preferably, in the step S5, the time of sterilization processing is 15min-20min.
By adopting the above-described technical solution, the beneficial effects of the invention are as follows：
The technical solution of the application, on the one hand by fruit carry out disinfection treatment early period, and by sprinkling zingiberone and
The air-dried mode of nitrogen, can be avoided fruit bulk or sheet pulp can not be aoxidized quickly, this is for protecting fruit pulp
Internal nutritional ingredient tool has very great help, and can also effectively prevent pulp due to contacting after cutting with extraneous oxygen, occur
Oxidation stain phenomenon, conducive to the color for guaranteeing pulp.
On the other hand, it is disinfected by disinfection early period and later period, causes dried fruit that can obtain good safety guarantee,
It avoids bacterium from growing and remain on dried fruit surface, guarantees the edible safety of food.
In another aspect, the dried fruit of the application causes fruit drying since the science auxiliary of white sugar and fragrance powder is added
After standby completion, mouthfeel can be guaranteed well, and dried fruit is avoided the case where taste degenerates appearance occur, to be applicable in
In the edible of different crowd.Meanwhile the preparation of dried fruit, it also carries and eats conducive to the crowd that travels outdoors, have practical well
Value.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art within the technical scope of the present disclosure, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be subject to the protection scope in claims.
Claims (4)
1. a kind of improved dried fruit preparation process, it is characterised in that：Including following concrete technology：
S1：Pretreatment：Full ripe extracting fruit stone is screened, is impregnated 5 minutes and is carried out disinfection using the hypochlorite solution of 100ppm；
It is cleaned up after fruit disinfection using a large amount of clear water, cuts the fruit into sheet or bulk after cleaning up, then spray ginger
Ketone air-dries fruit in such a way that nitrogen blowing air-dries after sprinkling, prevents the sheet cut or blocky pulp oxidation；
S2：Preheat sugaring：The two sides of sheet or blocky pulp after pre-processing sprinkles white sugar and a small amount of fragrance powder respectively,
It is subsequently placed in pressure cooker and carries out pressurized, heated, heating temperature is adjusted to 60 DEG C first, pressure is adjusted to 0.2Mpa, maintains to add
The hot time is 5min；Then temperature is continued to increase, is adjusted to 95 DEG C, pressure 0.6Mpa, maintain 2min；Finally by temperature liter
Up to 125 DEG C, pressure is adjusted to 0.8Mpa, after maintaining 2min, stops pressurized, heated, closes pressure cooker；Then take out sheet
Or blocky fruit, it is cooled to room temperature by the way of nitrogen protection；
S3：Predrying：It is that intervention drying is carried out in 65 DEG C of environment that the fruit handled in step S2, which is kept temperature, when predrying
Between be 3.5h, make the water content 50%-58% of dried fruit；
S4：Drying：Pulp after predrying is placed in fruit tray, is placed in 35 DEG C of baking oven and dries for 24 hours；Take out cooling
Afterwards, it is placed at dry and ventilated and air-dry 2 days；It air-dries 2 days, the sheet or blocky pulp after air-drying are put into vacuum oven
It is dried in vacuo, vacuum drying temperature is 63 DEG C, and dry negative pressure of vacuum is -20Mpa, drying time 15min-
30min, keep pulp dry is advisable to water content 12%-14%, forms fruit dried product；
S5：Sterilization processing：By fruit dried product by the way of ozone sterilization, dried fruit is carried out at sterilization in confined space
Reason；
S6：Packaging：Dried fruit is packed using vacuum-packed mode, the dried fruit after packing is placed in -5 DEG C to -2
DEG C low temperature environment in carry out freezer preservation, wait edible or sell.
2. a kind of improved dried fruit preparation process as described in claim 1, it is characterised in that：Maturation in the step S1
Fruit is one or more of pineapple, golden Rosa roxburghii Tratt, Kiwi berry, apple, banana, orange, big pears, plum.
3. a kind of improved dried fruit preparation process as described in claim 1, it is characterised in that：Fruit in the step S1
Sterilisation step is：The temperature of hypochlorite solution is maintained at 15 DEG C first, sheet or block-like pulp are then put into hypochlorous acid
Repeated flushing 10min in solution.
4. a kind of improved dried fruit preparation process as described in claim 1, it is characterised in that：In the step S5, sterilization
The time of processing is 15min-20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810717771.0A CN108812865A (en) | 2018-07-03 | 2018-07-03 | A kind of improved dried fruit preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810717771.0A CN108812865A (en) | 2018-07-03 | 2018-07-03 | A kind of improved dried fruit preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108812865A true CN108812865A (en) | 2018-11-16 |
Family
ID=64134823
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810717771.0A Pending CN108812865A (en) | 2018-07-03 | 2018-07-03 | A kind of improved dried fruit preparation process |
Country Status (1)
| Country | Link |
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| CN (1) | CN108812865A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601917A (en) * | 2018-12-29 | 2019-04-12 | 杭州勤耕食品科技有限公司 | A kind of preparation process reconstituting instant nutrient dried fruit |
| CN111165565A (en) * | 2020-02-11 | 2020-05-19 | 杭州淘道科技有限公司 | Low-temperature drying sterilization method, dried jujube and preparation method thereof |
| CN112568316A (en) * | 2020-12-09 | 2021-03-30 | 溧阳奥维食品科技有限公司 | Pressure sugaring process for preserved fruits |
| CN114982852A (en) * | 2022-06-13 | 2022-09-02 | 江门市邑葵陈皮有限公司 | Method for preparing fresh dried fruit |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920752A (en) * | 2015-06-09 | 2015-09-23 | 广西壮族自治区亚热带作物研究所 | An original flavored dried fruit processing method and low-temperature sugar soaking method |
| CN107568648A (en) * | 2017-08-26 | 2018-01-12 | 广西仙珠食品有限公司 | A kind of dried fruit preparation method |
-
2018
- 2018-07-03 CN CN201810717771.0A patent/CN108812865A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920752A (en) * | 2015-06-09 | 2015-09-23 | 广西壮族自治区亚热带作物研究所 | An original flavored dried fruit processing method and low-temperature sugar soaking method |
| CN107568648A (en) * | 2017-08-26 | 2018-01-12 | 广西仙珠食品有限公司 | A kind of dried fruit preparation method |
Non-Patent Citations (3)
| Title |
|---|
| 余美健: "《焙烤食品加工技术手册》", 31 July 2017, 金盾出版社 * |
| 刘安静等: "《包装工艺与设备》", 30 June 2017, 中国轻工业出版社 * |
| 胡希荣等: "《食品微生物学》", 31 May 1993, 农业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601917A (en) * | 2018-12-29 | 2019-04-12 | 杭州勤耕食品科技有限公司 | A kind of preparation process reconstituting instant nutrient dried fruit |
| CN111165565A (en) * | 2020-02-11 | 2020-05-19 | 杭州淘道科技有限公司 | Low-temperature drying sterilization method, dried jujube and preparation method thereof |
| CN112568316A (en) * | 2020-12-09 | 2021-03-30 | 溧阳奥维食品科技有限公司 | Pressure sugaring process for preserved fruits |
| CN114982852A (en) * | 2022-06-13 | 2022-09-02 | 江门市邑葵陈皮有限公司 | Method for preparing fresh dried fruit |
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Application publication date: 20181116 |