CN114451533B - Preparation method of high-quality raisins - Google Patents
Preparation method of high-quality raisins Download PDFInfo
- Publication number
- CN114451533B CN114451533B CN202210162442.0A CN202210162442A CN114451533B CN 114451533 B CN114451533 B CN 114451533B CN 202210162442 A CN202210162442 A CN 202210162442A CN 114451533 B CN114451533 B CN 114451533B
- Authority
- CN
- China
- Prior art keywords
- grapes
- drying
- grape
- value
- quality
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 121
- 240000006365 Vitis vinifera Species 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims description 4
- 238000001035 drying Methods 0.000 claims abstract description 87
- 241000219094 Vitaceae Species 0.000 claims abstract description 84
- 235000021021 grapes Nutrition 0.000 claims abstract description 84
- 241000219095 Vitis Species 0.000 claims abstract description 80
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 80
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 80
- 238000000034 method Methods 0.000 claims abstract description 55
- 238000010438 heat treatment Methods 0.000 claims abstract description 54
- 230000003197 catalytic effect Effects 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 239000012266 salt solution Substances 0.000 claims abstract description 36
- 230000001580 bacterial effect Effects 0.000 claims abstract description 32
- 230000001954 sterilising effect Effects 0.000 claims abstract description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 23
- 230000008569 process Effects 0.000 claims abstract description 19
- 230000010349 pulsation Effects 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 239000012535 impurity Substances 0.000 claims abstract description 8
- 238000012216 screening Methods 0.000 claims abstract description 8
- 238000005406 washing Methods 0.000 claims abstract description 8
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 40
- 239000007787 solid Substances 0.000 claims description 35
- 239000002245 particle Substances 0.000 claims description 32
- 230000000694 effects Effects 0.000 claims description 31
- 238000005070 sampling Methods 0.000 claims description 30
- 239000010410 layer Substances 0.000 claims description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 11
- 238000004364 calculation method Methods 0.000 claims description 9
- 238000001514 detection method Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 238000005096 rolling process Methods 0.000 claims description 8
- 238000001291 vacuum drying Methods 0.000 claims description 8
- 238000007667 floating Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 229920001903 high density polyethylene Polymers 0.000 claims description 5
- 239000004700 high-density polyethylene Substances 0.000 claims description 5
- 239000004033 plastic Substances 0.000 claims description 5
- 229920003023 plastic Polymers 0.000 claims description 5
- 238000005086 pumping Methods 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 4
- 239000002356 single layer Substances 0.000 claims description 4
- 230000004083 survival effect Effects 0.000 claims description 3
- 239000000126 substance Substances 0.000 abstract description 8
- 238000012545 processing Methods 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 description 16
- 230000008901 benefit Effects 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 230000007480 spreading Effects 0.000 description 5
- 238000003892 spreading Methods 0.000 description 5
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 206010033546 Pallor Diseases 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000007603 infrared drying Methods 0.000 description 2
- 239000003345 natural gas Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000271566 Aves Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000012773 agricultural material Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000008635 plant growth Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011895 specific detection Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Drying Of Solid Materials (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for preparing high-quality raisins, which belongs to the technical field of agricultural product processing and comprises the following steps: (1) picking fresh non-rotted non-white grape, removing fruit stalks, washing away impurities, and squeezing damaged and deformed grape grains in the picking and transporting processes; (2) screening by adopting a vibrating screen, and dividing grapes into three types of big, medium and small; (3) and a salt solution method is adopted to accurately distinguish grapes with different maturity. (4) Selecting classified grapes, performing catalytic infrared heating, and drying surface moisture; (5) carrying out vacuum pulsation drying on the grapes; (6) and (3) carrying out catalytic infrared sterilization on the dried grapes, and finally carrying out vacuum packaging. Thus obtaining raisin products with uniform and consistent product quality, wherein the water content and the bacterial content reach the standards. The method can produce the high-quality raisin products with consistent product quality, water content and bacteria content reaching standards, and has good product quality, no chemical residue and simple and reliable method.
Description
Technical Field
The invention belongs to the technical field of agricultural product processing, and relates to a method for preparing high-quality raisins.
Background
The grape has strong seasonality, concentrated market period, high fresh grape water content up to 80%, high soluble solid content, and easy microorganism breeding and decay. Besides fresh food, the dried grape is one of important processing modes, so that the outstanding problems of concentrated grape harvesting period, easy rot and deterioration, short storage period, high transportation cost and the like can be solved, and the prepared raisin has unique taste and flavor which are not possessed by fresh grape, is deeply favored by consumers, and is also an indispensable auxiliary material in the food industry. The seedless white grapes are the most important dry variety of products, and about 95% of raisins are processed from "seedless white" grapes.
However, the current raisin processing technology generally has the following problems.
1. Naturally airing and drying for a long time. The traditional airing house is dried, so that good color (emerald green) can be obtained with high probability, but the green product rate is usually lower than 35%; and the drying time is generally longer, usually 25-40 days, and the drying time is easy to cause commodity quality problems due to pollution of external microorganisms, insects and birds. .
2. And the hot air drying is easy to brown. Color is an important indicator of consumer selection of goods. If the fresh grape is not treated by any chemical drying accelerator, the fresh grape is directly dried by hot air drying technology for about 1 to 7 days. Although the drying efficiency can be greatly improved, the browning of the product is more serious, and raisins with better color and luster are difficult to obtain.
3. The ripeness of the fresh grapes is inconsistent, so that the physicochemical characteristics of the raw materials are not uniform. Due to the difference of plant growth environments in the growth process of agricultural materials, the individual sizes, shapes and maturity of the grapes are often different. Even the ripeness of the grapes in the same orchard, the same harvesting period and the same plant can be obviously different, so that the sizes and the soluble solid contents of the grapes are obviously different. Under the same drying condition, the grapes with small volume are easy to cause excessive drying and influence the taste; grape with larger volume is usually not thoroughly dried, and bacteria are easy to breed during storage, so that the quality is reduced. In the process of raisin production, the inconsistent physical and chemical characteristics of raw materials can directly lead to uneven quality and instability of dried products. This has become a significant problem affecting the mechanical drying of grapes.
In order to ensure the consistency of the quality of raisin products, the prior classification method adopts a machine vision technology to classify raisins after the raisins are dried by judging the color and the size of the raisins one by one. However, raisins with different soluble solid contents cannot be accurately distinguished based on the difference of the soluble contents in the grapes. And the classifying equipment based on machine vision has larger investment and high maintenance cost.
4. Because the grapes are difficult to kill all microorganisms in the drying process, the raisin product occurs when the microorganisms exceed the standard, and the food safety problem is easily caused. At present, common sterilization modes of dehydrated vegetables mainly comprise high-temperature steam sterilization, hot water blanching sterilization, chemical reagent sterilization and the like, but the high-temperature steam and hot water blanching sterilization easily causes loss of nutrient components of raisins, and the water content exceeds the standard. Chemical agent sterilization may have chemical residues and is somewhat controversial. Thus, new sterilization techniques are needed.
Aiming at the problems, a novel raisin preparation method is provided by combining a salt solution classification method, a vacuum pulsation drying technology and a catalytic infrared heating technology.
The classification can be performed through vibrating screens with different apertures by combining the shape and size differences of the grapes. Grape maturity is different, soluble solids content is different, and density is also different. Thus, grapes of the same size and different maturity can be further fractionated by configuring saline solutions of different concentrations.
Catalytic infrared heating technology, that is, under the action of catalyst, natural gas and oxygen are oxidized to produce carbon dioxide and water and radiate infrared energy. The catalytic infrared is a flameless reaction, the temperature is lower than the ignition point, the open fire and explosion hidden trouble are avoided, and the catalytic infrared is safe and reliable. Compared with the traditional electric infrared, the catalytic infrared energy is directly converted from natural gas into infrared heating, and the catalytic infrared energy has higher energy utilization efficiency. The catalytic infrared has a strong surface heating effect, and can rapidly remove moisture on the surface of materials. Compared with the traditional high-temperature steam and blanching sterilization, the method has the advantages of rapid heating, high heat transfer efficiency, energy conservation, environmental protection and no chemical residue.
The vacuum pulsation drying technology is developed on the common vacuum drying technology, and the equilibrium state of the evaporation of the water on the surface of the material can be continuously broken by adopting continuous periodical pressure switching, so that the drying process is accelerated; in addition, the continuous pulsation change of the pressure in the drying chamber can also enable microscopic pore canals of the drying materials to be continuously expanded and contracted and even communicated with each other, so that the internal moisture can be effectively promoted to be transmitted outwards, and a high drying rate is maintained. Compared with the common vacuum drying, the technology has the advantages of high drying efficiency, good product quality and the like.
Therefore, the invention effectively combines the salt solution classification method, the vacuum pulsation drying technology and the catalytic infrared heating technology. On the premise of accurately classifying grapes and ensuring the consistency of physical and chemical characteristics of the grapes, high-quality raisin products with consistent product quality, water content and bacteria content reaching standards are rapidly produced.
Disclosure of Invention
The invention aims to provide a method for preparing high-quality raisins, which is characterized by comprising the following steps of:
(1) Firstly selecting raw materials, picking fresh non-rotten non-white grape, removing fruit stalks, washing away impurities, and removing grape grains which are extruded, damaged and deformed in the picking and transporting processes;
(2) The method comprises the steps of (1) carrying out particle grading screening, sequentially screening by adopting 4 layers of vibrating screens, and storing grape raw materials with large, medium and small transverse diameters;
(3) Grading according to the phenomenon that grape particles float up or sink down in a salt solution, namely, preparing sodium chloride solutions with the concentration of 120 g/L, 140 g/L, 160 g/L and 180g/L according to the principle that the grape particles with different maturity are different, placing the grapes subjected to the size grading in the step (2) in the salt solution with the lowest concentration at first, fishing out suspended grape particles according to the phenomenon that the grapes float up and sink down, collecting the suspended grape particles, fishing out the sinking grape particles, placing the sinking grape particles in the salt solution with the next higher concentration, and similarly, fishing out the floating grape particles, fishing out the sinking sample, and placing the sinking sample in the salt solution with the higher concentration sequentially until the grading of the sample is completed. The materials are divided into grapes with salt solution concentration less than 120, (120, 140], (140, 160], (160, 180], > 180g/L, respectively defined as low, medium, high and high maturity.
(4) The surface moisture of each level of grapes obtained in the step (3) is removed by adopting catalytic infrared heating, the grapes with classified sizes and maturity are selected and placed on a double-layer conveyor belt, the positions of the conveyor belt are different, the catalytic infrared heating is arranged above the conveyor belt, and the automatic turning can be realized by rolling in the material falling process, so that the uniform heating of the materials is facilitated, and the surface moisture is removed; the speed of the conveyor belt is adjustable, so that the sterilization time is adjusted;
(5) Carrying out vacuum pulsation drying on all levels of grapes with surface moisture removed in the step (4), respectively laying all levels of grapes with surface moisture removed in a single layer, putting the grapes in a vacuum box, pumping the grapes to a rated vacuum state, setting a drying temperature, and carrying out vacuum drying; when the vacuum keeping time is over, switching to a rated normal pressure state, performing normal pressure drying, and when the normal pressure keeping time is over, switching to the vacuum state again, and sequentially circulating; stopping until the water content of the dry matter is reduced to 0.25+/-0.05 g/g, and recording the total drying time.
(6) The dried grapes are subjected to catalytic infrared sterilization and are placed on a double-layer conveyor belt, the positions of the conveyor belt are different, catalytic infrared heating is arranged above the conveyor belt, and the automatic turning can be realized by rolling in the falling process of materials, so that the uniform heating sterilization of the materials is facilitated; the speed of the conveyor belt is adjustable, and the heating time can be adjusted.
(7) And (3) detecting the quality of the product, namely sampling the dried and sterilized grapes in the step (6) by a nine-point method, respectively detecting 4 physicochemical quality indexes of the content of soluble solids, the color difference value, the water content of the product after the drying is finished and the total bacterial count residual activity, and taking the average value as a final detection result. Calculating the color difference value, the logarithmic value of the total bacterial residual activity rate, the content of soluble solids and the uniformity coefficient of the water content of the product respectively, and comparing the results;
(8) Finally, vacuum packaging is carried out. Thus obtaining raisin products with uniform and consistent product quality, wherein the water content and the bacterial content reach the standards.
The vibrating screen is made of high-density polyethylene plastic, and the diameters of circular meshes of the vibrating screen are 18, 15, 12 and 9mm in sequence.
The grape raw materials with large, medium and small transverse diameters are divided into grape particles with diameters of more than 18, (15, 18), (12, 15), (9, 12) and < 9mm according to the diameters of the sieve holes of 18, 15, 12 and 9mm.
The catalytic infrared heating conditions are as follows: the temperature of the catalytic infrared generator is 380-420 ℃, and the distance between the conveyor belt and the upper Fang Cuihua infrared generator is 16-20 cm, and the heating time is 60-6000 s.
The vacuum pulsation drying conditions are as follows: the pressure of the drying chamber in the rated vacuum state is 0-10 kPa, the pressure of the drying chamber in the rated normal pressure state is 95-101 kPa, the drying temperature is 60-85 ℃, the vacuum holding time is 1-15 min, and the normal pressure holding time is 2-10 min;
the catalytic infrared heating conditions are as follows: the temperature of the catalytic infrared generator is 380-420 ℃, and the distance between the conveyor belt and the upper Fang Cuihua infrared generator is 16-20 cm, and the heating time is 60-6000 s.
The grape quality detection specifically comprises:
1) Soluble solids content: the soluble solids content was determined using the NY/T2637-2014 standard,
the greater the soluble solids content uniformity coefficient, the better the drying uniformity, and the following formula is calculated:
wherein M is 1j For the soluble solids content of the jth sampling point, o Brix；
represents the average soluble solids content, g.g -1 The method comprises the steps of carrying out a first treatment on the surface of the j represents different sampling point numbers, and the value range is 1-9;
2) Color difference value: and pouring a proper amount of raisins into a white vessel, and detecting the L, a and b values of the sample by using a color difference meter. The value L represents the brightness of the sample, the value a is the red-green degree of the sample, and the value b represents the yellow Lan Du of the sample; Δe represents the color difference value, the larger this value is, the larger the change in color of the dried grape compared to fresh grape is; the color difference value Δe is calculated as follows:
wherein: l (L) 0 、a 0 、b 0 Respectively represent the color value, L of fresh grape * 、a * 、b * Respectively representing the color values of the grape dry product.
The larger the color difference value uniformity coefficient is, the better the drying uniformity is, and the calculation formula is as follows:
wherein M is 2j The color difference value of the j-th sampling point;
representing the average color difference value; j represents different sampling point numbers, and the value range is 1-9;
3} product moisture content: the water content of the product is measured by adopting a drying method in GB 5009.3-2016 national food safety standard, and the larger the water content uniformity coefficient value of the product is, the better the drying uniformity is, and the calculation formula is as follows:
wherein M is 3j The water content of the product at the j-th sampling point;
representing the average product water content; j represents different sampling point numbers, and the value range is 1-9;
4) Total bacterial count survival rate: the sterilization effect is expressed by the logarithmic value of the residual activity rate of the total bacteria, and the total bacterial colony number measuring method is measured by referring to the GB47892-2010 standard;
the higher the value of the residual activity rate uniformity coefficient of the total number of bacteria, the better the drying uniformity, and the calculation formula is as follows:
wherein M is 4j The total bacterial count residual activity rate for the jth sampling point;
represents the average total bacterial count residual activity rate; j represents different sampling point numbers and the value range is 1-9.
The invention has the beneficial effects that the invention provides a high-quality raisin product with consistent product quality, water content and bacteria content reaching standards, the product quality is good, no chemical residue exists, and the method is simple and reliable. Has the following characteristics:
(1) The method adopts an effective salt solution classification method, a vacuum pulsation drying technology and a catalytic infrared heating technology to realize the drying and sterilization treatment of the grapes, and has the advantages of high drying speed, uniform drying, good product quality and simple operation.
(2) The material classification based on the physical and chemical characteristic difference, especially the maturity difference, of the grapes is realized. And (3) distinguishing the content of soluble solids based on the density difference of the grapes by adopting a salt solution method, so as to accurately distinguish the maturity. Compared with the traditional method for distinguishing the maturity of the grapes by means of individual size and color, the method has the characteristics of simplicity, reliability, high efficiency and the like, and damage to materials in the material screening and classifying process is avoided to a great extent.
(3) In the pretreatment step of fresh grape, no chemical reagent is used except salt solution. The catalytic infrared drying technology is adopted to rapidly dehydrate the surface of the grapes classified by the aid of the salt solution, so that the time consumption of the subsequent drying stage is shortened, and the energy consumption is reduced. Compared with the traditional grape drying method, the method has the advantages of being natural, green and pollution-free, and the operation method is simple and easy to understand.
(4) The vacuum pulsation drying technology is adopted to carry out rapid dehydration drying on the classified grapes, and compared with the traditional vacuum drying mode, the method has the advantage of high efficiency; compared with the traditional hot air drying, the method avoids the excessive contact of the material with oxygen for a long time, and can effectively inhibit the oxidative deterioration of heat-sensitive components; and the processed grapes have better quality and better quality consistency.
(5) In the later processing period, the product after grape drying is sterilized by adopting a catalytic infrared drying technology, so that no chemical reagent pollution is caused, a new way is opened up for sterilizing the grape drying product, and the storage period of the product can be effectively prolonged.
Drawings
FIG. 1 is a flow chart of a specific implementation of raisin production;
FIG. 2 is a schematic view of transverse diameter of grape grain;
FIG. 3 is a schematic diagram of salt solution classification;
FIG. 4 is a schematic diagram of a catalytic infrared heating process;
FIG. 5 is a schematic diagram of a sample collection method.
1-grape grain, 2-transverse diameter, 3-liquid storage tank, 4-low concentration salt solution, 5-high concentration salt solution, 6-catalytic infrared heater, 7-conveyor belt, 8-material tray and 9-sampling point.
Detailed Description
The invention provides a method for preparing high-quality raisins, which is further described below with reference to the accompanying drawings and specific examples.
FIG. 1 is a flow chart showing a specific implementation of raisin production; the high quality raisin shown in fig. 1 is produced by the steps of:
(1) Picking fresh non-rotted non-white grape, removing fruit stalks, washing away impurities, and removing grape grains which are extruded, damaged and deformed in the picking and transporting processes;
(2) The particles are classified and screened by adopting 4 layers of vibrating screens, the vibrating screens are made of high-density polyethylene plastic, and the diameters of circular meshes of the vibrating screens are 18, 15, 12 and 9mm in sequence. As shown in FIG. 2, the grapes can be divided into materials with diameters of more than 18, (15, 18], (12, 15], (9, 12) and less than 9mm according to the transverse diameters (as shown in FIG. 2), and the grapes with larger diameters are longer in drying time, the grapes with too small diameters are poor in dried products, so that the materials with transverse diameters of (15, 18], (12, 15) and (9, 12) mm are selected as processing raw materials and are respectively defined as large, medium and small-diameter grapes;
(3) The classification is carried out according to the phenomenon that grape particles float or sink in the salt solution, namely, sodium chloride solutions with the concentration of 120 g/L, 140 g/L, 160 g/L and 180g/L are prepared by utilizing the principle that the grape particles with different maturity have different densities, and the classification is carried out according to the phenomenon that the grape particles float or sink in the salt solution. As shown in fig. 3, the grapes with the graded sizes are firstly placed in the salt solution with the lowest concentration, suspended grape particles are fished out and collected according to the phenomenon of floating and sinking, the sunk grapes are fished out and placed in the salt solution with the higher concentration, the floating grape particles are fished out, the sunk samples are fished out and placed in the salt solution with the higher concentration sequentially until the grading of the samples is completed. The materials are divided into grapes with salt solution concentration less than 120, (120, 140], (140, 160], (160, 180], > 180g/L, respectively defined as low, medium, high and high maturity.
(4) The surface moisture of each level of grapes obtained in the step (3) is removed by catalytic infrared heating, as shown in fig. 4, grapes with classified sizes and maturity are selected and placed on a double-layer conveyor belt, the positions of the conveyor belt are different, the catalytic infrared heating is arranged above the conveyor belt, and the automatic turning can be realized by rolling in the material falling process, so that the uniform heating of the materials is facilitated to remove the surface moisture; the speed of the conveyor belt is adjustable, so that the sterilization time is adjusted. The catalytic infrared heating conditions are as follows: the temperature of the catalytic infrared generator is 380-420 ℃, and the distance between the conveyor belt and the upper Fang Cuihua infrared generator is 16-20 cm, and the heating time is 60-6000 s.
(5) And (3) carrying out vacuum pulsation drying on the grapes, spreading the material in a single layer, placing in a vacuum box, pumping to a rated vacuum state, setting a drying temperature, and carrying out vacuum drying. And when the vacuum maintaining time is over, switching to a rated normal pressure state, performing normal pressure drying, when the normal pressure maintaining time is over, switching to the vacuum state again, sequentially circulating until the water content of the dry basis of the material is reduced to 0.25+/-0.05 g/g, stopping, and recording the total drying time.
The vacuum pulsation drying conditions are as follows: the rated vacuum state drying chamber pressure is 0-10 kPa, the rated normal pressure state drying chamber pressure is 95-101 kPa, the drying temperature is 60-85 ℃, the vacuum holding time is 1-15 min, and the normal pressure holding time is 2-10 min.
(6) The dried grapes are subjected to catalytic infrared sterilization and are placed on a double-layer conveyor belt, the positions of the conveyor belt are different, catalytic infrared heating is arranged above the conveyor belt, and the automatic turning can be realized by rolling in the falling process of materials, so that the uniform heating sterilization of the materials is facilitated; the speed of the conveyor belt is adjustable, and the heating time can be adjusted. The catalytic infrared heating conditions are as follows: the temperature of the catalytic infrared generator is 380-420 ℃, and the distance between the conveyor belt and the upper Fang Cuihua infrared generator is 16-20 cm, and the heating time is 60-6000 s.
(7) Product quality detection, as shown in fig. 5, samples are taken from an article spreading tray by a nine-point method, and the content of soluble solids, the color difference value, the water content of materials after drying (product water content) and the total bacterial residual activity rate are respectively detected, wherein the average value is taken as a final detection result. And calculating the values of the color difference value, the total bacterial residual activity ratio, the soluble solid content and the uniformity coefficient of the water content of the product respectively, and comparing the results.
(8) Finally, vacuum packaging is carried out. Thus obtaining raisin products with uniform and consistent product quality, wherein the water content and the bacterial content reach the standards.
Steps (4) and (6) of this embodiment can adjust the infrared radiation plate temperature, irradiation distance and treatment time as required. The infrared radiation plate has high temperature and short irradiation distance, and the treatment time can be correspondingly shortened.
The specific detection method of grape quality is as follows.
(1) Soluble solids content: the soluble solids content was determined using the NY/T2637-2014 standard.
The greater the soluble solids content uniformity coefficient, the better the drying uniformity, and the following formula is calculated:
wherein M is 1j For the soluble solids content of the jth sampling point, o Brix；
represents the average soluble solids content, g.g -1 The method comprises the steps of carrying out a first treatment on the surface of the j represents different sampling point numbers, and the value range is 1-9;
(2) color difference value: and pouring a proper amount of raisins into a white vessel, and detecting the L, a and b values of the sample by using a color difference meter. The value L represents the brightness of the sample, the value a is the red-green degree of the sample, and the value b represents the yellow Lan Du of the sample. Δe represents the color difference value, the larger this value, the greater the change in color of the dried grapes compared to fresh grapes. The color difference value Δe is calculated as follows:
wherein: l (L) 0 、a 0 、b 0 Respectively represent the color value, L of fresh grape * 、a * 、b * Respectively representing the color values of the grape dry product.
The larger the color difference value uniformity coefficient is, the better the drying uniformity is, and the calculation formula is as follows:
wherein M is 2j The color difference value of the j-th sampling point;
representing the average color difference value; j represents different sampling point numbers, and the value range is 1-9;
(3) the water content of the product is as follows: the water content of the product is measured by adopting a drying method in GB 5009.3-2016 food safety national standard.
The higher the water content uniformity coefficient of the product is, the better the drying uniformity is, and the calculation formula is as follows:
wherein M is 3j The water content of the product at the j-th sampling point;
representing the average product water content; j represents different sampling point numbers, and the value range is 1-9;
(4) total bacterial count survival rate: the bactericidal effect is expressed by the logarithmic value of the total bacterial count residual activity rate. The colony count measurement method was measured with reference to GB47892-2010 standard.
The higher the value of the residual activity rate uniformity coefficient of the total number of bacteria, the better the drying uniformity, and the calculation formula is as follows:
wherein M is 4j The total bacterial count residual activity rate for the jth sampling point;
represents the average total bacterial count residual activity rate; j represents different sampling point numbers, and the value range is 1-9;
comparative example 1
(1) Picking fresh non-rotted non-white grape, removing fruit stalks, washing away impurities, and removing grape grains which are extruded, damaged and deformed in the picking and transporting processes;
(2) and (3) directly placing the cleaned grapes in a shady and ventilated place for shade drying until the moisture content of the dry material is reduced to 0.25+/-0.05 g/g. Recording total drying time, sampling and measuring the logarithmic value of the color difference value, the total bacterial residual activity rate, the content of soluble solids and the water content of the product, and calculating the logarithmic value of the color difference value, the total bacterial residual activity rate, the content of soluble solids and the uniformity coefficient of the water content of the product.
Comparative example 2
(1) Picking fresh non-rotted non-white grape, removing fruit stalks, washing away impurities, and removing grape grains which are extruded, damaged and deformed in the picking and transporting processes;
(2) and (3) directly placing the cleaned grapes in a hot air oven at 75 ℃ for drying until the moisture content of the dry matter is reduced to 0.25+/-0.05 g/g. Recording total drying time, sampling and measuring the logarithmic value of the color difference value, the total bacterial residual activity rate, the content of soluble solids and the water content of the product, and calculating the logarithmic value of the color difference value, the total bacterial residual activity rate, the content of soluble solids and the uniformity coefficient of the water content of the product.
Example 1
(1) Picking fresh non-rotted non-white grape, removing fruit stalks, washing away impurities, and removing grape grains which are extruded, damaged and deformed in the picking and transporting processes;
(2) sequentially screening by adopting 4 layers of vibrating screens, wherein the vibrating screens are made of high-density polyethylene plastic, the diameters of circular meshes of the vibrating screens are sequentially 18, 15, 12 and 9mm, and as shown in figure 2, the vibrating screens can be sequentially divided into materials with diameters of more than 18, (15, 18], (12, 15], (9, 12) and less than 9mm according to the transverse diameters of the grapes;
(3) sodium chloride solutions with the concentrations of 120 g/L, 140 g/L, 160 g/L and 180g/L are prepared by utilizing the principle that the densities of grape particles with different maturity are different, and classification is carried out according to the phenomenon that the grape particles rise or sink in the salt solution. As shown in fig. 3, the medium-diameter grapes are firstly placed in the salt solution with the lowest concentration, suspended grape particles are fished out according to the phenomenon of floating and sinking, the sunk grapes are fished out and placed in the salt solution with the higher concentration, the sunk grapes are fished out, the sunk grape particles are fished out, the sunk samples are fished out and placed in the salt solution with the higher concentration, and the steps are sequentially carried out until the grading of the samples is completed. The materials are sequentially divided into grapes with salt solution concentration less than 120, (120, 140], (140, 160], (160, 180], > 180g/L, which are respectively defined as low, medium, high and high ripeness, and then the grapes with medium ripeness are selected for standby.
(4) As shown in fig. 4, grapes with medium diameter and medium maturity are selected and placed on a double-layer conveyor belt, the positions of the conveyor belt are different, catalytic infrared heating is arranged above the conveyor belt, and the rolling of the material falling process can realize automatic turning, so that the uniform heating of the material is facilitated, and the surface moisture is removed; the conveyor belt speed is adjustable to adjust the heating time. The catalytic infrared heating conditions are as follows: the temperature of the catalytic infrared generator is 400 ℃, the distance between the conveyor belt and the upper Fang Cuihua infrared generator is 18cm, and the heating time is 300s.
(5) And (3) carrying out vacuum pulsation drying on the grapes, flatly laying the materials in a vacuum box, pumping the materials to a rated vacuum state of 5+/-2 kPa, setting the drying temperature to 75 ℃, and carrying out vacuum drying. Setting the vacuum holding time to 10min, switching to the rated normal pressure state of 99+/-2 kPa when the vacuum holding time is over, performing normal pressure drying, setting the normal pressure holding time to 4min, switching to the rated vacuum state again when the normal pressure holding time is over, and sequentially circulating.
Stopping until the water content of the dry matter is reduced to 0.25+/-0.05 g/g, and recording the total drying time.
(6) And (3) carrying out catalytic infrared sterilization on the dried grapes, placing the grapes on a double-layer conveyor belt, and arranging catalytic infrared heating above the conveyor belt with different positions. The catalytic infrared heating conditions are as follows: the temperature of the catalytic infrared generator is 400 ℃, the distance between the conveyor belt and the upper Fang Cuihua infrared generator is 18cm, and the heating time is 240s.
As shown in fig. 5, samples were taken from the object spreading tray by a "nine-spot method", and the soluble solids content, the color difference value, the water content of the material after drying (product water content), and the total bacterial count residual activity rate were detected as 4 physicochemical quality indexes, respectively, and the average value was taken as the final detection result. And the values of the color difference value, the total bacterial count residual activity ratio and the uniformity coefficient of the soluble solid content and the water content of the product are calculated respectively and used for comparing test results, and the specific results are shown in table 1.
Example 2
(1) Picking fresh non-rotted non-white grape, removing fruit stalks, washing away impurities, and removing grape grains which are extruded, damaged and deformed in the picking and transporting processes;
(2) sequentially screening by adopting 4 layers of vibrating screens, wherein the vibrating screens are made of high-density polyethylene plastic, the diameters of circular meshes of the vibrating screens are sequentially 18, 15, 12 and 9mm, and as shown in figure 2, the vibrating screens can be sequentially divided into materials with diameters of more than 18, (15, 18], (12, 15], (9, 12) and less than 9mm according to the transverse diameters of the grapes;
(3) sodium chloride solutions with the concentrations of 120 g/L, 140 g/L, 160 g/L and 180g/L are prepared by utilizing the principle that the densities of grape particles with different maturity are different, and classification is carried out according to the phenomenon that the grape particles rise or sink in the salt solution. As shown in fig. 3, the medium-diameter grapes are firstly placed in the salt solution with the lowest concentration, suspended grape particles are fished out according to the phenomenon of floating and sinking, the sunk grapes are fished out and placed in the salt solution with the higher concentration, the sunk grapes are fished out, the sunk grape particles are fished out, the sunk samples are fished out and placed in the salt solution with the higher concentration, and the steps are sequentially carried out until the grading of the samples is completed. The materials are sequentially divided into grapes with salt solution concentration less than 120, (120, 140], (140, 160], (160, 180], > 180g/L, which are respectively defined as low, medium, high and high ripeness, and then the grapes with high ripeness are selected for standby.
(4) As shown in fig. 4, a grape 1 with a small diameter and high maturity is selected and placed on a double-layer conveyor belt 3, the positions of the conveyor belt 3 are different in height, a catalytic infrared heating 2 is arranged above the conveyor belt, and the grape 1 can automatically turn over due to the rolling in the falling process, so that the grape is uniformly heated to remove surface moisture; the conveyor belt speed is adjustable to adjust the heating time. The catalytic infrared heating conditions are as follows: the temperature of the catalytic infrared generator is 420 ℃, the distance between the conveyor belt and the upper Fang Cuihua infrared generator is 16cm, and the heating time is 180s.
(5) And (3) carrying out vacuum pulsation drying on the grapes, spreading a single layer of the grapes in a vacuum box, pumping the grapes to a rated vacuum state of 5+/-2 kPa, setting a drying temperature of 85 ℃, and carrying out vacuum drying. Setting the vacuum holding time to 10min, switching to the rated normal pressure state of 99+/-2 kPa when the vacuum holding time is over, performing normal pressure drying, setting the normal pressure holding time to 4min, switching to the rated vacuum state again when the normal pressure holding time is over, and sequentially circulating.
Stopping until the water content of the dry matter is reduced to 0.25+/-0.05 g/g, and recording the total drying time.
(6) And (3) carrying out catalytic infrared sterilization on the dried grapes, placing the grapes on a double-layer conveyor belt, and arranging catalytic infrared heating above the conveyor belt with different positions. The catalytic infrared heating conditions are as follows: the temperature of the catalytic infrared generator is 420 ℃, the distance between the conveyor belt and the upper Fang Cuihua infrared generator is 16cm, and the heating time is 180s.
As shown in fig. 5, in the grape 1 spreading tray 4, sampling was performed by a nine-point method, and the soluble solids content, the color difference value, the material water content (product water content) at the end of drying, and 4 physicochemical quality indexes of the total bacterial count residual activity were detected, respectively, and the average value was taken as the final detection result. And the values of the color difference value, the total bacterial count residual activity ratio and the uniformity coefficient of the soluble solid content and the water content of the product are calculated respectively and used for comparing test results, and the specific results are shown in table 1.
As is clear from the results in Table 1, the drying times of examples 1 and 2 according to the present invention are significantly lower than those of comparative examples 1 and 2 in the log value of the total bacterial count residual activity rate, and the quality is superior. The color difference value, the log value of the total bacterial count residual activity rate, the content of soluble solids and the uniformity coefficient of the water content index of the product are far superior to those of raisins which are naturally aired and dried by hot air, and the uniformity of the quality is better.
Table 1 comparative examples and comparative examples of the examples
Claims (7)
1. The preparation method of the high-quality raisin is characterized by comprising the following steps of:
(1) Firstly selecting raw materials, picking fresh non-rotten non-white grape, removing fruit stalks, washing away impurities, and removing grape grains which are extruded, damaged and deformed in the picking and transporting processes;
(2) The method comprises the steps of (1) carrying out particle grading screening, sequentially screening by adopting 4 layers of vibrating screens, and storing grape raw materials with large, medium and small transverse diameters;
(3) Grading according to the phenomenon that grape particles float up or sink down in a salt solution, namely, preparing sodium chloride solutions with the concentration of 120 g/L, 140 g/L, 160 g/L and 180g/L according to the principle that the grape particles with different maturity are different, placing the grapes subjected to the size grading in the step (2) in the salt solution with the lowest concentration at first, fishing out suspended grape particles according to the phenomenon that the grapes float up and sink down, collecting the suspended grape particles, fishing out the sinking grape particles, placing the sinking grape particles in the salt solution with the next higher concentration, and similarly, fishing out the floating grape particles, and sequentially placing the sinking sample in the salt solution with the higher concentration until the grading of the sample is completed; the materials are sequentially divided into grapes with salt solution concentration less than 120, (120, 140], (140, 160], (160, 180], > 180g/L, respectively defined as low, medium, high and high maturity;
(4) The surface moisture of each level of grapes obtained in the step (3) is removed by adopting catalytic infrared heating, the grapes with classified sizes and maturity are selected and placed on a double-layer conveyor belt, the positions of the conveyor belt are different, the catalytic infrared heating is arranged above the conveyor belt, and the automatic turning can be realized by rolling in the material falling process, so that the uniform heating of the materials is facilitated, and the surface moisture is removed; the speed of the conveyor belt is adjustable, so that the sterilization time is adjusted;
(5) Carrying out vacuum pulsation drying on all levels of grapes with surface moisture removed in the step (4), respectively laying all levels of grapes with surface moisture removed in a single layer, putting the grapes in a vacuum box, pumping the grapes to a rated vacuum state, setting a drying temperature, and carrying out vacuum drying; when the vacuum keeping time is over, switching to a rated normal pressure state, performing normal pressure drying, and when the normal pressure keeping time is over, switching to the vacuum state again, and sequentially circulating; stopping until the water content of the dry matter is reduced to 0.25+/-0.05 g/g, and recording the total drying time;
(6) The dried grapes are subjected to catalytic infrared sterilization and are placed on a double-layer conveyor belt, the positions of the conveyor belt are different, catalytic infrared heating is arranged above the conveyor belt, and the automatic turning can be realized by rolling in the falling process of materials, so that the uniform heating sterilization of the materials is facilitated; the speed of the conveyor belt is adjustable, and the heating time can be adjusted;
(7) The quality detection of the product, namely sampling the dried and sterilized grapes in the step (6) by a nine-point method, respectively detecting 4 physicochemical quality indexes of the content of soluble solids, the color difference value, the water content of the product after the drying is finished and the total bacterial count residual activity, and taking the average value as a final detection result; calculating the color difference value, the logarithmic value of the total bacterial residual activity rate, the content of soluble solids and the uniformity coefficient of the water content of the product respectively, and comparing the results;
(8) Finally, vacuum packaging is carried out; thus obtaining raisin products with uniform and consistent product quality, wherein the water content and the bacterial content reach the standards.
2. The method for producing high-quality raisins as claimed in claim 1, wherein the vibrating screen is made of high-density polyethylene plastic, and the diameter of the circular mesh of the vibrating screen is 18, 15, 12 and 9mm in order.
3. The method for producing high-quality raisins according to claim 1, wherein the grape raw materials divided into large, medium and small grape transverse diameters are divided into grape particles having diameters of > 18, 15-18, 12-15, 9=12 and < 9mm according to the mesh diameters of 18, 15, 12, 9mm.
4. The method for producing high-quality raisins as claimed in claim 1, wherein said catalytic infrared heating conditions are: the temperature of the catalytic infrared generator is 380-420 ℃, and the distance between the conveyor belt and the upper Fang Cuihua infrared generator is 16-20 cm, and the heating time is 60-6000 s.
5. The method for producing high-quality raisins as claimed in claim 1, wherein said vacuum pulsating drying conditions are: the rated vacuum state drying chamber pressure is 0-10 kPa, the rated normal pressure state drying chamber pressure is 95-101 kPa, the drying temperature is 60-85 ℃, the vacuum holding time is 1-15 min, and the normal pressure holding time is 2-10 min.
6. The method for producing high-quality raisins as claimed in claim 1, wherein said catalytic infrared heating conditions are: the temperature of the catalytic infrared generator is 380-420 ℃, and the distance between the conveyor belt and the upper Fang Cuihua infrared generator is 16-20 cm, and the heating time is 60-6000 s.
7. The method for producing high-quality raisins as claimed in claim 1, wherein said quality detection of raisins comprises:
1) Soluble solids content: the soluble solids content was determined using the NY/T2637-2014 standard,
the greater the value of the uniformity coefficient of the soluble solids content, the better the drying uniformity, the following formula is calculated:
wherein M is 1j For the soluble solids content of the jth sampling point, o Brix；
represents the average soluble solids content, g.g -1 The method comprises the steps of carrying out a first treatment on the surface of the j represents different sampling point numbers, and the value range is 1-9;
2) Color difference value: pouring a proper amount of raisins into a white vessel, and detecting L, a and b values of a sample by using a color difference meter; the value L represents the brightness of the sample, the value a is the red-green degree of the sample, and the value b represents the yellow Lan Du of the sample; Δe represents the color difference value, the larger this value is, the larger the change in color of the dried grape compared to fresh grape is; the color difference value Δe is calculated as follows:
wherein: l (L) 0 、a 0 、b 0 Respectively represent the color value, L of fresh grape * 、a * 、b * Color values representing the grape dry product, respectively;
the larger the color difference value uniformity coefficient value is, the better the drying uniformity is, and the calculation formula is as follows:
wherein M is 2j The color difference value of the j-th sampling point;
representing the average color difference value; j represents different sampling point numbers, and the value range is 1-9;
3} product moisture content: the water content of the product is measured by adopting a drying method in GB 5009.3-2016 national food safety standard, and the larger the water content uniformity coefficient value of the product is, the better the drying uniformity is, and the calculation formula is as follows:
wherein M is 3j The water content of the product at the j-th sampling point;
representing the average product water content; j represents different sampling point numbers, and the value range is 1-9;
4) Total bacterial count survival rate: the sterilization effect is expressed by the logarithmic value of the residual activity rate of the total bacteria, and the total bacterial colony number measuring method is measured by referring to the GB47892-2010 standard;
the higher the value of the residual activity rate uniformity coefficient of the total number of bacteria, the better the drying uniformity, and the calculation formula is as follows:
wherein M is 4j The total bacterial count residual activity rate for the jth sampling point;
represents the average total bacterial count residual activity rate; j represents the number of different sampling points and the value range1 to 9 portions of the periphery. />
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210162442.0A CN114451533B (en) | 2022-02-22 | 2022-02-22 | Preparation method of high-quality raisins |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210162442.0A CN114451533B (en) | 2022-02-22 | 2022-02-22 | Preparation method of high-quality raisins |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114451533A CN114451533A (en) | 2022-05-10 |
| CN114451533B true CN114451533B (en) | 2023-05-23 |
Family
ID=81416242
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210162442.0A Active CN114451533B (en) | 2022-02-22 | 2022-02-22 | Preparation method of high-quality raisins |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114451533B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690609A (en) * | 2009-10-23 | 2010-04-07 | 中国农业大学 | A method for processing green raisin and preserved grape |
| CN103028555A (en) * | 2012-12-03 | 2013-04-10 | 天津理工大学 | Raisin color sorting detection method based on HSI (Hue-Saturation-Intensity) color features |
| CN111567828A (en) * | 2020-06-02 | 2020-08-25 | 山东省海通食品有限公司 | Raisin cleaning device and raisin cleaning method thereof |
-
2022
- 2022-02-22 CN CN202210162442.0A patent/CN114451533B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690609A (en) * | 2009-10-23 | 2010-04-07 | 中国农业大学 | A method for processing green raisin and preserved grape |
| CN103028555A (en) * | 2012-12-03 | 2013-04-10 | 天津理工大学 | Raisin color sorting detection method based on HSI (Hue-Saturation-Intensity) color features |
| CN111567828A (en) * | 2020-06-02 | 2020-08-25 | 山东省海通食品有限公司 | Raisin cleaning device and raisin cleaning method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114451533A (en) | 2022-05-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3973047A (en) | Process of dehydrating vegetables | |
| CN101412972B (en) | Sea yeast for diseases biological control of postharvest fruits and vegetables, and preparation and use thereof | |
| LU et al. | Effects of supplemental lighting within the canopy at different developing stages on tomato yield and quality of single-truss tomato plants grown at high density | |
| CN104798876B (en) | A kind of method of preservation edible mushroom | |
| CN106613288A (en) | Rapid identification method for broad bean resistance to Acyrthosiphon pisum | |
| CN112244084A (en) | Method for prolonging storage period of rice by electron beam irradiation | |
| CN114451533B (en) | Preparation method of high-quality raisins | |
| Gouda et al. | Dehydration of onions with different drying methods | |
| CN105230316A (en) | Rapid gardenia florida propagation method | |
| CN113907324A (en) | Mushroom-flavored chili sauce and preparation method thereof | |
| Ait-Oubahou et al. | Postharvest handling of dates. | |
| CN114303749B (en) | Method for inhibiting bacteria of grape surface microorganisms by adopting acidic electrolyzed water | |
| Abdulmalik et al. | Appropriate technology for tomato powder production | |
| Akhtar et al. | Preserving quality of loquat fruit during storage by modified atmosphere packaging | |
| CN109156335B (en) | Vegetable planting extrusion method for diffusing fruit spores for multiple times by porphyra haitanensis | |
| CN201566911U (en) | Package body for water balance transformation drying | |
| CN218499915U (en) | Fresh-keeping storage device of olive fruit of LED blue light source | |
| CN114832939B (en) | Simple and efficient sorting method for Chinese chestnut rotting fruits | |
| CN107149141A (en) | A kind of preparation method of dustless harmless black fungus dried product | |
| Manolopoulou et al. | Sun drying and hot air drying of figs: performance evaluation | |
| Preethi et al. | Cashew apple processing | |
| Khan et al. | Quality evaluation of oven dried and fresh oyster mushroom store at room temperature | |
| Qingfeng et al. | Optimization of hot air drying technology for bamboo shoots by response surface methodology | |
| CN113637591B (en) | Hypsizygus marmoreus strain | |
| CN101073339B (en) | Composite heat treatment for retaining fresh and storing picked apples |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |