CN108936435A - A kind of production method of dried litchi - Google Patents
A kind of production method of dried litchi Download PDFInfo
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- CN108936435A CN108936435A CN201810683660.2A CN201810683660A CN108936435A CN 108936435 A CN108936435 A CN 108936435A CN 201810683660 A CN201810683660 A CN 201810683660A CN 108936435 A CN108936435 A CN 108936435A
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- 241001629511 Litchi Species 0.000 title 1
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 84
- 238000012545 processing Methods 0.000 claims abstract description 28
- 238000009423 ventilation Methods 0.000 claims abstract description 20
- 238000001291 vacuum drying Methods 0.000 claims abstract description 18
- 244000269722 Thea sinensis Species 0.000 claims abstract description 16
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 15
- 235000020279 black tea Nutrition 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 15
- 238000002386 leaching Methods 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 9
- 238000012805 post-processing Methods 0.000 claims abstract description 6
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- 238000005286 illumination Methods 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 14
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- 238000007654 immersion Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000000527 sonication Methods 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 4
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 4
- 239000005457 ice water Substances 0.000 claims description 4
- 229940068041 phytic acid Drugs 0.000 claims description 4
- 239000000467 phytic acid Substances 0.000 claims description 4
- 235000002949 phytic acid Nutrition 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 13
- 238000003860 storage Methods 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 2
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- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 235000015742 Nephelium litchi Nutrition 0.000 description 1
- 229920001131 Pulp (paper) Polymers 0.000 description 1
- 241001093760 Sapindaceae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
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- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000020413 lychee juice Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23B7/153—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food processing technology field, the production method for specifically disclosing a kind of dried litchi.The production method of dried litchi of the present invention is the following steps are included: (1) raw material is chosen: choosing good fresh lichee as raw material；(2) steam treatment: lichee is handled with black tea leaching liquor steam；(3) color protection treatment: lichee is handled using color stabilizer；(4) it is dried: the lichee after above-mentioned color protection is eased back by first time red light irradiation processing → ventilation → first time vacuum drying treatment → ventilation → second red light irradiation processing → ventilation → second vacuum drying treatment → ventilating and cooling process that eases back that eases back operates；(5) (5) dry post-processing: after the lichee after drying is packed and carries out vacuum sealing bag, the dried litchi finished product is can be obtained in sterilization, cooling.The organoleptic quality and pulp quality that the prepared dried litchi of the production method of dried litchi of the present invention has had, and storage effect is good.
Description
[technical field]
The present invention relates to food processing technology fields, and in particular to a kind of production method of dried litchi.
[background technique]
Lichee is Sapindaceae lichee category, is a kind of famous characteristic fruit of southern china, and fruits nutrition is abundant, color
Bright-coloured, the fresh and tender succulence of pulp, flavor are sweet, are known as " king in fruit ", there is very high great fame in the international market.But due to litchi
The harvest season of branch is summer High Temperature season, adopts rear non-refractory and storing.Under normal conditions, without the lichee to processing in 2-
Also 20d can only be stored in a low temperature of 5 DEG C, this seriously constrains the long-distance transport and sale of lichee.Therefore, lichee is in addition to fresh food
Outside, dried litchi, Lychee juice, canned litchi, quick-frozen lychee, litchi spirit, lichee preserved fruit etc. are often processed to.Wherein, dried litchi is
The main converted products of lichee accounts for about 80% or more of whole lichee products.
But traditional lichee drying means, such as heated-air drying, common problem are the finished product pericarps after drying
Serious brown stain, shade deviation, quality be unstable, the strong influence organoleptic quality of dried litchi；And also has and done using vacuum
Dry research, this there are problems that dried litchi fragrance cannot be promoted, and the organoleptic quality for the dried litchi being dried to obtain is also not ideal enough.
[summary of the invention]
Goal of the invention of the invention is: in view of the above problems, providing a kind of production method of dried litchi.This hair
The organoleptic quality and pulp quality that the prepared dried litchi of the production method of bright dried litchi has had, and storage effect is good.
To achieve the goals above, The technical solution adopted by the invention is as follows:
A kind of production method of dried litchi, comprising the following steps:
(1) raw material choose: select it is uniform in size, have no mechanical damage with the fresh lichee of no disease and pests harm as raw material, by institute
Fresh lichee is stated to rinse well；
(2) steam treatment: after the processing for carrying out 2-3min to above-mentioned fresh lichee using black tea leaching liquor steam, it is placed in ice
It is cooled to room temperature in water；In the present invention, suffocating treatment is carried out to lichee using black tea leaching liquor steam, relative to using boiling
Liquid hot scalding treatment, the enzymatic activity that not only can be effectively passivated in lichee, to reduce the enzymatic of lichee are carried out to lichee
Browning reaction, the ppo activity of lichee is only 0.124 △ OD after fumigating420/ (min*mg protein), lichee after specific heat blanching
Ppo activity reduces 7.4-7.7%, and effectively reduces the destruction to lichee cell, so that the lichee dry fruit being prepared
Meat has preferable rehydration performance, and the reconstitution rate of the stifling obtained dried litchi of the present invention is 1.41, and the lichee that hot blanching obtains
The reconstitution rate of dry fruit meat (remaining preparation step is identical as stifling dried litchi) is only 1.32；Meanwhile compared to using vapor pair
Lichee carries out suffocating treatment and obtains dried litchi pulp, using the lightness L for the dried litchi pulp that black tea leaching liquor steam treatment obtains
Value increases 2.24, and red shade degree a value reduces 1.83；
(3) color protection treatment: above-mentioned lichee after cooling is immersed in colour protecting liquid, first the immersion treatment 3- under vacuum aided
5min, then natural immersion 15-20min finally use Sonication assisted treatment 2-3min again, pull out；The present invention uses vacuum aided
Processing and Sonication assisted treatment, which combine, can effectively promote colour protecting liquid to the osmosis of lichee, promote effect of color protection, compare
It is obtained in the dried litchi handled only with colour protecting liquid natural immersion and only with vacuum-assisted processing or Sonication assisted treatment
The lightness L value of the dried litchi pulp arrived, dried litchi pulp of the invention increases 4.38 and 3.08-3.14, red shade respectively
Degree a value reduces 3.11 and 2.48-2.51 respectively；
The above steam treatment and color protection treatment combine, and effectively improve the color effect of dried litchi, storage effect is good, compares
In the obtained dried litchi (control group) for only carrying out steam treatment or color protection treatment, the color of dried litchi of the present invention: lightness L value liter
High 2.18-2.23, red shade degree a value reduce 1.59-1.66, yellow coloration degree b value increases 2.01-2.5 (L value is got over
Height indicates that dried litchi flesh color is vivider, and a value is lower, indicates that dried litchi fruit browning degree is lower, and b value is higher, indicates color
Pool is closer to yellow), meanwhile, by 1 year storage time, dried litchi pulp of the invention can keep golden yellow or orange-yellow,
And the dried litchi pulp color of control group is gradually deepened；
(4) it is dried: the lichee after above-mentioned color protection is eased back → first time by first time red light irradiation processing → ventilation
Vacuum drying treatment → ventilation → second red light irradiation processing → ventilation that eases back eases back → second vacuum drying treatment → logical
The process of air cooling is operated；Wherein, the intensity of illumination that the first time red light irradiation is handled is 400-450Lx, illumination is high
Degree is 10-15cm, light application time 5-6h, and the temperature of the first time vacuum drying treatment is 55-60 DEG C, vacuum degree 60-
70Kpa, time 3-4h, the intensity of illumination of second of red light irradiation processing is 300-400Lx, illumination height is 10-
15cm, light application time 6-7h, the temperature of second of vacuum drying treatment is 55-60 DEG C, vacuum degree 50-55Kpa, when
Between be 2-3h；The time to ease back of divulging information is 6-8h；The red light irradiation-that drying process of the invention recycles lichee
Ventilation eases back-vacuum drying treatment, not only can effectively promote fragrance, the flavor of dried litchi, and obtained dried litchi aesthetic quality is high,
Pulp quality is good, and storage effect is good, and drying efficiency is greatly improved；
(5) dry post-processing: after the lichee after above-mentioned drying process is packed and carries out vacuum sealing bag, at 100 DEG C
The sterilization processing for carrying out 30-40min, is cooled to room temperature, the dried litchi finished product can be obtained.
Further, in step (2), the temperature of the black tea leaching liquor steam is 110-120 DEG C.
Further, in step (3), the colour protecting liquid by weight percentage, containing black tea leaching liquor 2-2.5%, is planted
Sour 0.1-0.2%, citric acid 0.2-0.3% and calcium chloride 0.1-0.3%.
Further, in step (3), the vacuum degree of the vacuum aided is 100-110Kpa.
Further, in step (4), the wind speed to ease back of divulging information is 0.4m/s, temperature is 30-35 DEG C；The ventilation
Cooling wind speed is 1m/s, temperature is 20-25 DEG C.
Further, in step (5), the water content of the dried litchi finished product is lower than 18%.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
The production method of dried litchi of the present invention can effectively promote aesthetic quality and the pulp quality of dried litchi, and storage effect
It is good, while working efficiency is improved, conducive to the economic benefit and development prospect for promoting dried litchi.
[specific embodiment]
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
A kind of production method of dried litchi, comprising the following steps:
(1) raw material choose: select it is uniform in size, have no mechanical damage with the fresh lichee of no disease and pests harm as raw material, by institute
Fresh lichee is stated to rinse well；
(2) steam treatment: temperature is used to carry out the place of 2min to above-mentioned fresh lichee for 110 DEG C of black tea leaching liquor steam
After reason, it is placed in ice water and is cooled to room temperature；
(3) color protection treatment: above-mentioned lichee after cooling is immersed in colour protecting liquid, first in the case where vacuum degree is the vacuum of 100Kpa
Immersion treatment 3min, then natural immersion 15min are assisted, Sonication assisted treatment 2min is finally used again, pulls out；Wherein, the shield
Color liquid by weight percentage, contains black tea leaching liquor 2%, phytic acid 0.1%, citric acid 0.2% and calcium chloride 0.1%；
(4) it is dried: the lichee after above-mentioned color protection is handled into (treatment conditions: intensity of illumination by first time red light irradiation
It is 10cm, light application time 5h for 400Lx, illumination height) → (treatment conditions: time 6h, wind speed 0.4m/ that ease back of divulging information
S, temperature is 30 DEG C) → first time vacuum drying treatment (treatment conditions: temperature is 55 DEG C, vacuum degree 60Kpa, time 3h)
→ divulge information → second of the red light irradiation processing (place that ease back (treatment conditions: time 6h, wind speed 0.4m/s, temperature are 30 DEG C)
Manage bar part: intensity of illumination 300Lx, illumination height are 10cm, light application time 6h) → ventilation eases back, and (treatment conditions: the time is
6h, wind speed 0.4m/s, temperature are 30 DEG C) → (treatment conditions: temperature is 55 DEG C to second of vacuum drying treatment, vacuum degree is
50Kpa, time 2h) process of → ventilating and cooling (treatment conditions: wind speed 1m/s, temperature are 20 DEG C) operated；
(5) dry post-processing: after the lichee after above-mentioned drying process is packed and carries out vacuum sealing bag, at 100 DEG C
The sterilization processing for carrying out 30min, is cooled to room temperature, and the dried litchi finished product that water content is lower than 18% can be obtained.
Embodiment 2
A kind of production method of dried litchi, comprising the following steps:
(1) raw material choose: select it is uniform in size, have no mechanical damage with the fresh lichee of no disease and pests harm as raw material, by institute
Fresh lichee is stated to rinse well；
(2) steam treatment: temperature is used to carry out the place of 3min to above-mentioned fresh lichee for 115 DEG C of black tea leaching liquor steam
After reason, it is placed in ice water and is cooled to room temperature；
(3) color protection treatment: above-mentioned lichee after cooling is immersed in colour protecting liquid, first in the case where vacuum degree is the vacuum of 105Kpa
Immersion treatment 4min, then natural immersion 17min are assisted, Sonication assisted treatment 3min is finally used again, pulls out；Wherein, the shield
Color liquid by weight percentage, contains black tea leaching liquor 2.2%, phytic acid 0.15%, citric acid 0.25% and calcium chloride 0.2%；
(4) it is dried: the lichee after above-mentioned color protection is handled into (treatment conditions: intensity of illumination by first time red light irradiation
It is 12cm, light application time 5.5h for 430Lx, illumination height) → ventilation eases back, and (treatment conditions: time 7h, wind speed are
0.4m/s, temperature are 32 DEG C) (treatment conditions: temperature is 57 DEG C to → first time vacuum drying treatment, vacuum degree 65Kpa, time
It eases back (treatment conditions: time 7h, wind speed 0.4m/s, temperature are 33 DEG C) → second of red light irradiation for 3.5h) → ventilation
Processing (treatment conditions: intensity of illumination 350Lx, illumination height are 12cm, light application time 6.5h) → ventilation, which eases back, (handles item
Part: time 7h, wind speed 0.4m/s, temperature are 32 DEG C) → second vacuum drying treatment (treatment conditions: temperature is 57 DEG C,
Vacuum degree is 53Kpa, time 2.5h) process of → ventilating and cooling (treatment conditions: wind speed 1m/s, temperature are 22 DEG C) carries out
Operation；
(5) dry post-processing: after the lichee after above-mentioned drying process is packed and carries out vacuum sealing bag, at 100 DEG C
The sterilization processing for carrying out 35min, is cooled to room temperature, and the dried litchi finished product that water content is lower than 18% can be obtained.
Embodiment 3
A kind of production method of dried litchi, comprising the following steps:
(1) raw material choose: select it is uniform in size, have no mechanical damage with the fresh lichee of no disease and pests harm as raw material, by institute
Fresh lichee is stated to rinse well；
(2) steam treatment: temperature is used to carry out the place of 3min to above-mentioned fresh lichee for 120 DEG C of black tea leaching liquor steam
After reason, it is placed in ice water and is cooled to room temperature；
(3) color protection treatment: above-mentioned lichee after cooling is immersed in colour protecting liquid, first in the case where vacuum degree is the vacuum of 110Kpa
Immersion treatment 5min, then natural immersion 20min are assisted, Sonication assisted treatment 3min is finally used again, pulls out；Wherein, the shield
Color liquid by weight percentage, contains black tea leaching liquor 2.5%, phytic acid 0.2%, citric acid 0.3% and calcium chloride 0.3%；
(4) it is dried: the lichee after above-mentioned color protection is handled into (treatment conditions: intensity of illumination by first time red light irradiation
It is 15cm, light application time 6h for 450Lx, illumination height) → (treatment conditions: time 8h, wind speed 0.4m/ that ease back of divulging information
S, temperature is 35 DEG C) → first time vacuum drying treatment (treatment conditions: temperature is 60 DEG C, vacuum degree 70Kpa, time 4h)
→ divulge information → second of the red light irradiation processing (place that ease back (treatment conditions: time 8h, wind speed 0.4m/s, temperature are 35 DEG C)
Manage bar part: intensity of illumination 400Lx, illumination height are 15cm, light application time 7h) → ventilation eases back, and (treatment conditions: the time is
8h, wind speed 0.4m/s, temperature are 35 DEG C) → (treatment conditions: temperature is 60 DEG C to second of vacuum drying treatment, vacuum degree is
55Kpa, time 3h) process of → ventilating and cooling (treatment conditions: wind speed 1m/s, temperature are 25 DEG C) operated；
(5) dry post-processing: after the lichee after above-mentioned drying process is packed and carries out vacuum sealing bag, at 100 DEG C
The sterilization processing for carrying out 30min, is cooled to room temperature, and the dried litchi finished product that water content is lower than 18% can be obtained.
Comparative example 1: production method is roughly the same with embodiment 1, the difference is that, the drying process process are as follows: the
Red light irradiation processing (treatment conditions: intensity of illumination 450Lx, illumination height are 15cm, light application time 12h) → ventilation
Ease back (treatment conditions: time 10h, wind speed 0.4m/s, temperature are 35 DEG C) → second of red light irradiation processing (processing item
Part: intensity of illumination 400Lx, illumination height are 15cm, light application time 11h) → ventilating and cooling (treatment conditions: wind speed 1m/
S, temperature is 25 DEG C).
Comparative example 2: production method is roughly the same with embodiment 1, the difference is that, the drying process process are as follows: the
Vacuum drying treatment (treatment conditions: temperature is 60 DEG C, vacuum degree 70Kpa, time 10h) → ventilation eases back (processing
Condition: time 8h, wind speed 0.4m/s, temperature are 35 DEG C) → second of vacuum drying treatment (treatment conditions: temperature 60
DEG C, vacuum degree 55Kpa, time 9h) → ventilating and cooling (treatment conditions: wind speed 1m/s, temperature are 25 DEG C).
Using the prepared dried litchi of embodiment 1 as experimental group, with comparative example 1 and the prepared lichee of comparative example 2
It does respectively as control group 1 and control group 2, following compliance test result is carried out to above three groups of dried litchis:
1. sensory effects are shown in Tables 1 and 2:
(1) the sensory evaluation group that sensory evaluation is made of 20 people compares evaluation；
(2) good fruit standard: pericarp is complete, without mould, and pulp is without mould, free from insect pests, and edible and flavor is without significant change；
(3) flesh color degree measures: being measured using colour difference meter to each group dried litchi pulp, every group is randomly selected 10
Dried litchi is measured and is averaged, and indicates value of chromatism using the L value, a value and b value of the uniform colour system in Hunter, wherein L
Value indicates that lightness, a value indicate that color is red green, and b value indicates that color is yellow blue.In this experiment, L value is higher, indicates dried litchi
Flesh color is vivider, and a value is lower, indicates that dried litchi fruit browning degree is lower, and b value is higher, indicates color closer to yellow.
The sensory effects of 1 each group dried litchi pulp of table are evaluated
As shown in Table 1, the color of the litchi pulp of experimental group and flavor illustrate dried litchi of the present invention obviously due to control group
Preparation method it is slight with oxidation in storage process during the preparation process, the brown stain of dried litchi pulp can be effectively suppressed, protect
Color is held, and during storage, can effectively keep the flavor of dried litchi；Meanwhile under identical condition, after storing 1 year,
The healthy fruit of experimental group is substantially better than control group, and storage effect is good.
The color of 2 each group dried litchi pulp of table measures
As shown in Table 2, either before storage or after storing, the pulp L value and b value of experimental group dried litchi are substantially better than pair
According to group, and a value is significantly lower than control group, illustrates that browning degree is low during the preparation process and stores for dried litchi pulp of the invention
Oxidation is small in journey, and the dried litchi color effect and storage effect being prepared are good.
2. pulp quality determination, the results are shown in Table 3:
(1) titrable acidity measures: using pH meter, is titrated with standard solution of sodium hydroxide, with citrometer；
(2) total sugar content measures: using Phenol sulfuric acid procedure, makes standard curve with glucose, measure at 490nm wavelength
Absorbance calculates total sugar content；
(3) total phenol content measures: making standard curve with gallic acid, determines the absorbance at 760nm wavelength, calculates total phenol
Content；
(4) rehydration test: after each group dry fruit meat is first weighed, sufficiently absorbing water, then inhaled repeatedly with filter paper pulp surface and
It after the moisture of surrounding, weighs, is then calculated by weight before weight/water suction after reconstitution rate=water suction again.
3 each group dried litchi pulp quality determination of table
| Evaluation and test project | Experimental group | Control group 1 | Control group 2 |
| Titrable acidity (g/100g) | 0.48 | 0.41 | 0.69 |
| Total sugar content (g/100g) | 57.48 | 59.13 | 50.34 |
| Total phenol content (mg/g) | 4.59 | 4.02 | 4.11 |
| Reconstitution rate | 1.43 | 1.37 | 1.35 |
As shown in Table 3, the titrable acidity of (1) experimental group dried litchi pulp and total sugar content match, so that dried litchi
With sour-sweet moderate mouthfeel, and the dried litchi of control group 1 is since sugar content is higher, acidity is relatively low, therefore leads to the mouth of dried litchi
Feel inclined sweet tea, and the dried litchi of control group 2 leads to dried litchi mouthfeel meta-acid since content amount is relatively low, acidity is higher；(2) it tests
The dried litchi reconstitution rate of group is better than control group, illustrates that the production method of dried litchi of the present invention destroys the institutional framework of litchi pulp
Degree is low, preferably maintains the form of lichee.
3. the detection (being tested and analyzed using GC-MS) of volatile flavor substance, the results are shown in Table 4:
The volatile flavor substance of 4 each group dried litchi of table
As shown in Table 4,5 kinds higher than control group and 10 kinds of the quantity of dried litchi volatile flavor substance of the invention, and alkene
The relative amount of hydro carbons, aldehydes and ketone is apparently higher than control group, illustrates the litchi that lichee making method of dried of the present invention is prepared
Limb has strong flavor.
Experiment shows that the embodiment of the present invention 2 and 3 can reach technical effect same as Example 1, is not repeating herein.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the patents of the present invention.
Claims (6)
1. a kind of production method of dried litchi, which comprises the following steps:
(1) raw material is chosen: select it is uniform in size, have no mechanical damage with the fresh lichee of no disease and pests harm as raw material, will it is described newly
Fresh litchi is rinsed well；
(2) it steam treatment: after the processing for carrying out 2-3min to above-mentioned fresh lichee using black tea leaching liquor steam, is placed in ice water
It is cooled to room temperature；
(3) color protection treatment: above-mentioned lichee after cooling is immersed in colour protecting liquid, first the immersion treatment 3-5min under vacuum aided,
Natural immersion 15-20min again finally uses Sonication assisted treatment 2-3min again, pulls out；
(4) it is dried: the lichee after above-mentioned color protection is eased back → first time vacuum by first time red light irradiation processing → ventilation
Drying process → ventilation → second red light irradiation processing → ventilation → second vacuum drying treatment → ventilation that eases back that eases back is cold
But process is operated；Wherein, the intensity of illumination of the first time red light irradiation processing is 400-450Lx, illumination height is
10-15cm, light application time 5-6h, the temperature of the first time vacuum drying treatment is 55-60 DEG C, vacuum degree 60-
70Kpa, time 3-4h, the intensity of illumination of second of red light irradiation processing is 300-400Lx, illumination height is 10-
15cm, light application time 6-7h, the temperature of second of vacuum drying treatment is 55-60 DEG C, vacuum degree 50-55Kpa, when
Between be 2-3h；The time to ease back of divulging information is 6-8h；
(5) it dry post-processing: after the lichee after above-mentioned drying process is packed and carries out vacuum sealing bag, is carried out at 100 DEG C
The sterilization processing of 30-40min, is cooled to room temperature, and the dried litchi finished product can be obtained.
2. a kind of production method of dried litchi according to claim 1, which is characterized in that in step (2), the black tea extraction
The temperature of liquid steam is 110-120 DEG C.
3. a kind of production method of dried litchi according to claim 1, which is characterized in that in step (3), the colour protecting liquid is pressed
Weight percent meter contains black tea leaching liquor 2-2.5%, phytic acid 0.1-0.2%, citric acid 0.2-0.3% and calcium chloride 0.1-
0.3%.
4. a kind of production method of dried litchi according to claim 1, which is characterized in that in step (3), the vacuum aided
Vacuum degree be 100-110Kpa.
5. a kind of production method of dried litchi according to claim 1, which is characterized in that in step (4), the ventilation eases back
Wind speed be 0.4m/s, temperature is 30-35 DEG C；The wind speed of the ventilating and cooling is 1m/s, temperature is 20-25 DEG C.
6. a kind of production method of dried litchi according to claim 1, which is characterized in that in step (5), the dried litchi at
The water content of product is lower than 18%.
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