CN112753751A - Preparation method of natural dried fruit and vegetable - Google Patents
Preparation method of natural dried fruit and vegetable Download PDFInfo
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- CN112753751A CN112753751A CN202011618628.XA CN202011618628A CN112753751A CN 112753751 A CN112753751 A CN 112753751A CN 202011618628 A CN202011618628 A CN 202011618628A CN 112753751 A CN112753751 A CN 112753751A
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- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23B7/005—Preserving by heating
-
- 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
-
- 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
- A23B7/08—Preserving with sugars
-
- 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
- A23B7/152—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 in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
Landscapes
- 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 preparation method of natural dried fruits and vegetables, which dries fruits and vegetables through the procedures of pretreatment, permeation, steam blanching combined breeze drying, microwave drying, differential pressure flash drying, softening and grading packaging and the like, so that the obtained dried fruit and vegetable finished product is uniform in inside and outside drying, attractive in appearance, expanded in volume, crisp in taste, free of the problems of short quality guarantee period and oil rancidity, capable of removing more than 95% of water, easy to rehydrate and favorable for storage, and no preservative or other additives are added in the drying process of the fruits and vegetables, so that the natural flavor of the fruits and vegetables is retained to the maximum extent, natural, harmless, safe and healthy, can be directly used as leisure food, can also be subjected to superfine grinding to be used as a high-added-value nutritional base material for processing other foods, and has wide market prospect.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of natural dried fruits and vegetables.
Background
The vegetable and fruit are rich in nutrient substances required by human bodies, such as vitamins, nutrient elements, minerals and the like, the storage life of the fruits and vegetables is short, but if the fruits and vegetables are processed into dried fruits and vegetables, the storage life can be prolonged, and dietary cellulose, minerals, high-temperature-resistant antioxidants and vitamins can be extracted along with volatilization of water. The dried fruits and vegetables have the effects of nourishing and conditioning the body, and have the auxiliary treatment effect on anemia and gastrointestinal diseases; because the tannin compound contains abundant tannic acid substances, harmful substances can be removed, and the occurrence of diseases such as coronary heart disease, arteriosclerosis and the like can be prevented; it also has thirst quenching, diuretic, antipyretic, and spleen invigorating effects.
At present, the dried fruits and vegetables are prepared by a plurality of methods, but the dried fruits and vegetables are mainly prepared by simply drying the dried fruits and vegetables with hot air, but due to the dehydration condition and the shape difference of cells of each part of the dried fruits and vegetables, the dried fruits and vegetables obtained by the processing procedure are not uniformly dried inside and outside, have hardened surfaces and are more in loss of natural nutritional ingredients, and the taste and the nutritional value of a final finished product are influenced.
Disclosure of Invention
Aiming at the problems of uneven internal and external drying, surface hardening and more loss of natural nutrient components in the existing method for preparing dried fruits and vegetables by hot air drying, the invention provides a preparation method of dried natural fruits and vegetables, and in order to realize the purpose, the invention adopts the following technical scheme:
a preparation method of natural dried fruits and vegetables is characterized by comprising the following steps:
(1) selecting fresh fruits and vegetables, cleaning, peeling, removing cores, slicing, dicing, slitting or shredding the fruits and vegetables according to the drying requirement for later use;
(2) putting the pretreated fruits and vegetables into a permeable sugar solution for ultrasonic penetration, wherein the permeable sugar solution is a trehalose aqueous solution with Brix of 40-60 degrees, and the feed-liquid ratio of the fruits and vegetables to the permeable sugar solution is 1: (10-20) g/mL;
(3) the fruits and vegetables after ultrasonic penetration are pretreated by steam blanching combined with hot air drying;
(4) carrying out microwave drying on the dried primary fruit and vegetable products to obtain primary dried fruit and vegetable products with the water content of 20-25 wt%;
(5) and (3) carrying out dry freezing pretreatment on the primarily dried fruits and vegetables at-20 to-40 ℃ for 1 to 2 hours, putting the fruits and vegetables into a flash tank, heating to 90 to 100 ℃, pressurizing to 0.3 to 0.5mpa, preserving heat for 1 to 3min, then instantly releasing pressure, cooling, taking out, sealing, softening, and carrying out classified vacuum packaging or inert gas filling packaging to obtain the final dried fruit and vegetable finished product.
Preferably, the ultrasonic penetration treatment in the step (2) is carried out for 20-40 min, the ultrasonic temperature is 25-50 ℃, and the ultrasonic power is 200-.
Preferably, the steam blanching in the step (3) has the vacuum degree of 0.05-0.1 mpa, the temperature of 100-120 ℃, the duration of 1-5 min and the circulation of 2-4 times, the hot air drying temperature of 50-60 ℃, the water content at the transition point of 45-55%, the air speed of 1.0-1.2 m/s and the time of 40-60 min.
Preferably, the step (4) is dried under the conditions that the microwave power is 1.0-1.2W/g and the temperature is 70-110 ℃.
Preferably, the water content of the final dried fruit and vegetable finished product obtained in the step (5) is less than 5%.
The fruits and vegetables can be common fruits and vegetables in the field of food processing, such as apples, bananas, kiwi fruits, purple potatoes, potatoes and the like.
The technical scheme adopted by the invention has the following beneficial effects:
(1) during ultrasonic penetration, trehalose aqueous solution is selected as penetrating fluid, trehalose is a proliferation factor of beneficial intestinal bacteria-bifidobacterium in human body, so that the ultrasonic penetration film has the effects of improving intestinal micro-ecological environment, strengthening gastrointestinal digestion and absorption functions and enhancing organism immunity, and simultaneously, the blood sugar reaction is stable, the sweet taste quality of food can be improved, the ultrasonic penetration film is not sweet and greasy, has low cariogenic property, can prevent decayed teeth, and further improves the quality of dried fruits and vegetables.
(2) The method combines the steam blanching with the hot air drying pretreatment, the steam blanching can limit the growth of microorganisms and the action of enzyme, the characteristic of high thermal efficiency of hot air drying is utilized to greatly reduce the moisture in the fruits and vegetables, and the subsequent drying time is effectively shortened.
(3) The method adopts a combined mode of microwave drying and differential pressure flash evaporation drying to dry the fruits and vegetables, so that the obtained primary dried fruits and vegetables are uniform in inside and outside drying and attractive in appearance, and because the microwave drying speed is high, the quality change of products in the drying process is small, the color, the fragrance and the taste of the fruits and vegetables can be maintained, the loss of nutritional ingredients is small, the control is easy, the adjustment is easy, and the automatic balancing capability is realized; when the pressure difference flash evaporation drying equipment is used for drying, the pressure of the fruits and vegetables is instantaneously released after the fruits and vegetables are kept warm for a period of time, the internal moisture is instantaneously vaporized and flashed, the fruits and vegetables are dehydrated and dried in a vacuum state after being expanded, more than 95% of moisture can be removed, rehydration is easy, the dried fruits and vegetables with expanded volume and crisp mouthfeel are obtained, the problems of short quality guarantee period and rancidity of grease are solved, and the pressure difference flash evaporation drying equipment is wide in applicability, low in investment cost, environment-friendly, energy-saving and simple.
(4) The non-fried dried fruit and vegetable is natural, harmless, green and healthy, can be directly used as leisure food, can also be used as a high-added-value nutrition base material for processing other foods by carrying out superfine grinding, and has very wide application prospect.
Detailed Description
The present invention is further illustrated by the following examples, but the scope of the present invention is not limited to the following examples, and all other examples obtained by a person of ordinary skill in the art without any inventive work are within the scope of the present invention.
A preparation method of natural dried fruits and vegetables comprises the following steps:
(1) selecting fresh fruits and vegetables, cleaning, peeling, removing cores, slicing, dicing, slitting or shredding the fruits and vegetables according to the drying requirement for later use.
(2) Putting the pretreated fruits and vegetables into a permeable sugar solution for ultrasonic penetration, wherein the permeable sugar solution is a trehalose aqueous solution with Brix of 40-60 degrees, and the feed-liquid ratio of the fruits and vegetables to the permeable sugar solution is 1: (10-20) g/mL, and carrying out ultrasonic penetration treatment for 20-40 min at the ultrasonic temperature of 25-50 ℃.
(3) The fruits and vegetables after ultrasonic penetration are pretreated by steam blanching combined with hot air drying; the steam blanching vacuum degree is 0.05-0.1 mpa, the temperature is 100-120 ℃, the steam blanching lasts for 1-5 min, the circulation is carried out for 2-4 times, the hot air drying temperature is 50-60 ℃, the water content at the transition point is 45% -55%, the air speed is 1.0-1.2 m/s, and the time is 40-60 min.
(4) And carrying out microwave drying on the dried fruit and vegetable primary products at the temperature of 70-110 ℃ to obtain primary dried fruit and vegetable with the water content of 20-25 wt%.
(5) And (3) carrying out dry freezing pretreatment on the primarily dried fruits and vegetables at-20 to-40 ℃ for 1 to 2 hours, putting the fruits and vegetables into a flash tank, heating to 90 to 100 ℃, pressurizing to 0.3 to 0.5mpa, preserving heat for 1 to 3min, then instantly releasing pressure, cooling, taking out, sealing, softening, and carrying out classified vacuum packaging or inert gas filling packaging to obtain the final dried fruit and vegetable finished product with the water content of less than 5%.
1) Sensory requirements
2) Physical and chemical indexes
Example 1
A preparation method of natural dried apples comprises the following steps:
(1) selecting fresh apples, cleaning, and peeling, removing kernels and slicing the apples according to the drying requirement.
(2) Putting the pretreated apples into a permeable sugar solution for ultrasonic penetration, wherein the permeable sugar solution is a trehalose aqueous solution with the Brix of 40 degrees, and the feed-liquid ratio of the apples to the permeable sugar solution is 1: 10g/mL, ultrasonic penetration treatment for 22min, and ultrasonic temperature of 30 ℃.
(3) The apples after ultrasonic penetration are pretreated by steam blanching and hot air drying; the steam blanching is performed at vacuum degree of 0.05mpa, temperature of 100 deg.C, duration of 1min, and circulation for 2 times, and the hot air drying is performed at temperature of 50 deg.C, moisture content of the transition point of 45%, air speed of 1.0m/s, and time of 45 min.
(4) The dried primary apple is subjected to microwave drying at 100 ℃ to obtain primary dried apple with the moisture content of 20.7 wt%.
(5) Freezing and pretreating the primarily dried apple at-20 to-40 ℃ for 1h, putting the apple into a flash tank, heating to 100 ℃, pressurizing to 0.3mpa, preserving the temperature for 50s, then instantly releasing the pressure, cooling, taking out the apple, sealing and softening the apple, and carrying out graded vacuum packaging or inert gas filling packaging to obtain the final dried apple finished product with the water content of 4.9 percent, the hardness of 36.74N and the brittleness of 1.38mm, wherein the shelf life is 58 weeks from the date of production.
Example 2
A preparation method of natural dried bananas comprises the following steps:
(1) selecting fresh bananas, cleaning, and peeling and slicing the bananas according to the drying requirement.
(2) Placing the pretreated bananas into a permeable sugar solution for ultrasonic penetration, wherein the permeable sugar solution is a trehalose aqueous solution with the Brix of 55 degrees, and the ratio of the banana to the permeable sugar solution is 1: 18g/mL, ultrasonic penetration treatment for 26min, and ultrasonic temperature of 35 ℃.
(3) Pretreating the bananas subjected to ultrasonic penetration by steam blanching and hot air drying; the steam blanching is carried out at vacuum degree of 0.06mpa, temperature of 105 deg.C, duration of 3min, and circulation for 3 times, the hot air drying temperature is 55 deg.C, the water content at the transition point is 48%, the air speed is 1.2m/s, and the time is 55 min.
(4) The primary dried banana was subjected to microwave drying at 110 ℃ to obtain primary dried banana having a moisture content of 21.4 wt%.
(5) Freezing and pretreating the primarily dried banana stems at-20 to-40 ℃ for 1.5h, putting the banana stems into a flash tank, heating to 90 ℃, pressurizing to 0.4mpa, preserving heat for 2min, then instantly releasing pressure, cooling, taking out, sealing and softening again, and carrying out classified vacuum packaging or inert gas filling packaging to obtain the final dried banana stem finished product with the water content of 3.7%, the hardness of 37.72N and the brittleness of 1.36mm, wherein the shelf life is 55 weeks from the date of production.
Example 3
A preparation method of natural dried kiwi fruits comprises the following steps:
(1) selecting fresh kiwi fruits, cleaning, and peeling and slicing the kiwi fruits according to the drying requirement.
(2) Placing the pretreated kiwi fruit in a permeable sugar solution for ultrasonic penetration, wherein the permeable sugar solution is a trehalose aqueous solution with the Brix of 45 degrees, and the feed-liquid ratio of the kiwi fruit to the permeable sugar solution is 1: 15g/mL, ultrasonic penetration treatment for 35min, and ultrasonic temperature of 45 ℃.
(3) Carrying out pretreatment on the kiwi fruits subjected to ultrasonic penetration through steam blanching and hot air drying; the steam blanching is carried out at vacuum degree of 0.06mpa, temperature of 115 deg.C, duration of 2min, and circulation for 3 times, the hot air drying temperature is 55 deg.C, the water content at the transition point is 50%, the air speed is 1.2m/s, and the time is 53 min.
(4) And (3) carrying out microwave drying on the dried kiwi fruit primary product at the temperature of 80 ℃ to obtain primary dried kiwi fruit with the water content of 21.9 wt%.
(5) The primarily dried kiwi fruits are subjected to freeze pretreatment for 1.8h at the temperature of-20 to-40 ℃, put into a flash tank to be heated to 100 ℃ and pressurized to 0.4mpa, are subjected to instantaneous pressure relief after heat preservation for 3min, are taken out after cooling, are sealed to soften, are subjected to graded vacuum packaging or inert gas filling packaging, and finally the finished dried kiwi fruits with the water content of 4.7 percent, the hardness of 39.82N and the brittleness of 1.62mm are obtained, and the quality guarantee period is 48 weeks from the date of production.
Example 4
A preparation method of natural dried potato comprises the following steps:
(1) selecting fresh potatoes, cleaning, and peeling and dicing the potatoes according to the drying requirement.
(2) Placing the pretreated potatoes into a permeable sugar solution for ultrasonic penetration, wherein the permeable sugar solution is a trehalose aqueous solution with the temperature of 60 DEG Brix, and the feed-liquid ratio of the potatoes to the permeable sugar solution is 1: 20g/mL, ultrasonic penetration treatment for 40min, and ultrasonic temperature of 40 ℃.
(3) Carrying out pretreatment on the potatoes subjected to ultrasonic penetration through steam blanching and hot air drying; the steam blanching method comprises vacuum degree of 0.1mpa, temperature of 110 deg.C, maintaining for 4min, and circulating for 4 times, hot air drying temperature of 55 deg.C, water content of conversion point of 48%, air speed of 1.2m/s, and time of 54 min.
(4) The dried potato primary product was subjected to microwave drying at 90 ℃ to obtain primary dried potato having a moisture content of 24.8 wt%.
(5) Freezing and pretreating the primarily dried potato chips for 1.2h at the temperature of between 20 ℃ below zero and 40 ℃ below zero, putting the potato chips into a flash tank, heating to 90 ℃, pressurizing to 0.45mpa, preserving heat for 3min, then instantly releasing pressure, cooling, taking out the potato chips, sealing and softening the potato chips, and carrying out classified vacuum packaging or inert gas filling packaging to obtain the final dried potato chips with the water content of 3.4%, the hardness of 39.94N and the brittleness of 1.39mm, wherein the shelf life of the dried potato chips is 65 weeks from the date of production.
Example 5
A preparation method of natural dried purple sweet potatoes comprises the following steps:
(1) selecting fresh purple sweet potatoes, cleaning, and slicing the purple sweet potatoes according to the drying requirement.
(2) Placing the pretreated purple sweet potatoes in a permeable sugar solution for ultrasonic penetration, wherein the permeable sugar solution is a trehalose aqueous solution with the temperature of 49 DEG Brix, and the material-liquid ratio of the purple sweet potatoes to the permeable sugar solution is 1: 18g/mL, ultrasonic penetration treatment for 35min, and ultrasonic temperature of 30 ℃.
(3) Carrying out pretreatment on the purple sweet potatoes subjected to ultrasonic penetration through steam blanching and hot air drying; the steam blanching is carried out at vacuum degree of 0.06mpa, temperature of 110 deg.C, duration of 2min, and circulation for 3 times, the hot air drying temperature is 55 deg.C, water content at conversion point is 52%, air speed is 1.0m/s, and time is 48 min.
(4) And carrying out microwave drying on the dried purple sweet potato primary product at the temperature of 95 ℃ to obtain primary dried purple sweet potato with the moisture content of 23.7 wt%.
(5) Freezing and pretreating the primarily dried purple sweet potato at-20 to-40 ℃ for 2h, putting the dried purple sweet potato into a flash tank, heating to 100 ℃, pressurizing to 0.5mpa, preserving heat for 3min, then instantly releasing pressure, cooling, taking out, sealing and softening, and carrying out graded vacuum packaging or inert gas filling packaging to obtain the final dried purple sweet potato finished product with the water content of 4.8%, the hardness of 39.98N and the brittleness of 1.93mm, wherein the shelf life is 60 weeks from the date of production.
Example 6
A preparation method of natural dried mangoes comprises the following steps:
(1) selecting fresh mango, cleaning, and peeling and slicing the mango according to the drying requirement.
(2) And (3) placing the pretreated mangoes into a permeable sugar solution for ultrasonic penetration, wherein the permeable sugar solution is a trehalose aqueous solution with the Brix of 52 degrees, and the feed-liquid ratio of the mangoes to the permeable sugar solution is 1: 15g/mL, ultrasonic penetration treatment for 36min, and ultrasonic temperature of 48 ℃.
(3) Performing pretreatment on the mango subjected to ultrasonic penetration by combining steam blanching and hot air drying; the steam blanching is performed at vacuum degree of 0.1mpa, temperature of 115 deg.C, 3min for 2 times, hot air drying temperature of 60 deg.C, water content of the transition point of 53%, air speed of 1.2m/s, and time of 48 min.
(4) And (3) carrying out microwave drying on the primary dried mango at 80 ℃ to obtain primary dried mango with the moisture content of 24.2 wt%.
(5) Freezing and pretreating primary dried mango at-20 to-40 ℃ for 1.5h, putting the mango into a flash tank, heating to 95 ℃, pressurizing to 0.5mpa, preserving heat for 160s, then instantly releasing pressure, cooling, taking out, sealing, softening, and carrying out classified vacuum packaging or inert gas filling packaging to obtain the final dried mango finished product with the water content of 4.2%, the hardness of 38.62N, the brittleness of 1.82mm and the quality guarantee period of 52 weeks from the date of production.
Example 7
A preparation method of natural dried dates comprises the following steps:
(1) selecting fresh jujube, cleaning, and removing jujube core according to the drying requirement.
(2) And (3) placing the pretreated jujubes into a permeable sugar solution for ultrasonic penetration, wherein the permeable sugar solution is a trehalose aqueous solution with the Brix of 40 degrees, and the feed-liquid ratio of the jujubes to the permeable sugar solution is 1: 10g/mL, and carrying out ultrasonic penetration treatment for 24min at the ultrasonic temperature of 30 ℃.
(3) Carrying out pretreatment on the jujube subjected to ultrasonic penetration by steam blanching and hot air drying; the steam blanching method comprises vacuum degree of 0.1mpa, temperature of 110 deg.C, maintaining for 3min, and circulating for 3 times, hot air drying temperature of 50 deg.C, water content of 45.3% at transition point, wind speed of 1.2m/s, and time of 50 min.
(4) Microwave drying the primary dried jujube at 85 deg.C to obtain primary dried jujube with water content of 20.1 wt%.
(5) Pre-treating the primarily dried jujube by freezing at the temperature of-20 to-40 ℃ for 150s, putting the jujube into a flash tank, heating to 90 ℃, pressurizing to 0.4mpa, preserving heat for 2min, then instantly releasing pressure, cooling, taking out, sealing, softening again, and carrying out graded vacuum packaging or inert gas filling packaging to obtain the final dried jujube finished product with the water content of 3.8%, the hardness of 39.89N, the brittleness of 1.88mm and the quality guarantee period of 54 weeks from the date of production.
The above-mentioned embodiments are merely preferred embodiments for fully illustrating the present invention, and the scope of the present invention should not be limited thereby, and modifications and equivalent variations made by those skilled in the art can be made without departing from the scope of the present invention.
Claims (5)
1. A preparation method of natural dried fruits and vegetables is characterized by comprising the following steps:
(1) selecting fresh fruits and vegetables, cleaning, peeling, removing cores, slicing, dicing, slitting or shredding the fruits and vegetables according to the drying requirement for later use;
(2) putting the pretreated fruits and vegetables into a permeable sugar solution for ultrasonic penetration, wherein the permeable sugar solution is a trehalose aqueous solution with Brix of 40-60 degrees, and the feed-liquid ratio of the fruits and vegetables to the permeable sugar solution is 1: (10-20) g/mL;
(3) the fruits and vegetables after ultrasonic penetration are pretreated by steam blanching combined with hot air drying;
(4) carrying out microwave drying on the dried primary fruit and vegetable products to obtain primary dried fruit and vegetable products with the water content of 20-25 wt%;
(5) and (3) carrying out dry freezing pretreatment on the primarily dried fruits and vegetables at-20 to-40 ℃ for 1 to 2 hours, putting the fruits and vegetables into a flash tank, heating to 90 to 100 ℃, pressurizing to 0.3 to 0.5mpa, preserving heat for 1 to 3min, then instantly releasing pressure, cooling, taking out, sealing, softening, and carrying out classified vacuum packaging or inert gas filling packaging to obtain the final dried fruit and vegetable finished product.
2. The preparation method of the dried natural fruits and vegetables as claimed in claim 1, wherein the ultrasonic penetration treatment in the step (2) is carried out for 20-40 min at 25-50 ℃ and at 200-400W.
3. The preparation method of the natural dried fruits and vegetables according to claim 1, wherein the steam blanching in the step (3) has a vacuum degree of 0.05-0.1 mpa, a temperature of 100-120 ℃, a duration of 1-5 min and a circulation of 2-4 times, the hot air drying temperature is 50-60 ℃, the moisture content at the transition point is 45-55%, the air speed is 1.0-1.2 m/s, and the time is 40-60 min.
4. The preparation method of the dried natural fruits and vegetables according to claim 1, wherein the drying in the step (4) is performed under the conditions of microwave power of 1.0-1.2W/g and temperature of 70-110 ℃.
5. The method for preparing the natural dried fruit and vegetable according to claim 1, wherein the water content of the final dried fruit and vegetable finished product obtained in the step (5) is less than 5%.
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Cited By (2)
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| CN115474628A (en) * | 2022-09-21 | 2022-12-16 | 山东福洋生物科技股份有限公司 | Trehalose-containing vegetable and fruit drying accelerator and use method thereof |
| CN115669720A (en) * | 2021-07-28 | 2023-02-03 | 侯卫卫 | Processing technology of dried kiwi fruit product |
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