CN115413728A - Method for making dried fruit food from fruits - Google Patents
Method for making dried fruit food from fruits Download PDFInfo
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- CN115413728A CN115413728A CN202211082871.3A CN202211082871A CN115413728A CN 115413728 A CN115413728 A CN 115413728A CN 202211082871 A CN202211082871 A CN 202211082871A CN 115413728 A CN115413728 A CN 115413728A
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- fruits
- raw materials
- fruit food
- drying
- temperature
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 57
- 235000013305 food Nutrition 0.000 title claims abstract description 32
- 235000011869 dried fruits Nutrition 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 34
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 16
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000002791 soaking Methods 0.000 claims abstract description 13
- 238000005406 washing Methods 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- 239000003513 alkali Substances 0.000 claims abstract description 11
- 241000756137 Hemerocallis Species 0.000 claims abstract description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000654 additive Substances 0.000 claims abstract description 9
- 229930091371 Fructose Natural products 0.000 claims abstract description 8
- 239000005715 Fructose Substances 0.000 claims abstract description 8
- 206010033546 Pallor Diseases 0.000 claims abstract description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 8
- 230000000996 additive effect Effects 0.000 claims abstract description 5
- 239000008234 soft water Substances 0.000 claims abstract description 5
- 239000011593 sulfur Substances 0.000 claims abstract description 5
- 229910052717 sulfur Inorganic materials 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract 4
- 238000001035 drying Methods 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 238000009835 boiling Methods 0.000 claims description 11
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- -1 polyethylene Polymers 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 3
- 239000004698 Polyethylene Substances 0.000 claims description 3
- 239000004743 Polypropylene Substances 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000001913 cellulose Substances 0.000 claims description 3
- 229920002678 cellulose Polymers 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000011068 loading method Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 229920000573 polyethylene Polymers 0.000 claims description 3
- 229920001155 polypropylene Polymers 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 239000002699 waste material Substances 0.000 claims description 3
- 239000002671 adjuvant Substances 0.000 claims description 2
- 230000005068 transpiration Effects 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 6
- 239000000575 pesticide Substances 0.000 abstract description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 244000005700 microbiome Species 0.000 abstract description 4
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 210000004556 brain Anatomy 0.000 abstract description 2
- 239000012535 impurity Substances 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 1
- 240000006794 Volvariella volvacea Species 0.000 abstract 1
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 239000000787 lecithin Substances 0.000 abstract 1
- 229940067606 lecithin Drugs 0.000 abstract 1
- 235000010445 lecithin Nutrition 0.000 abstract 1
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 102000004316 Oxidoreductases Human genes 0.000 description 4
- 108090000854 Oxidoreductases Proteins 0.000 description 4
- 159000000003 magnesium salts Chemical class 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 102000003992 Peroxidases Human genes 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000019805 chlorophyllin Nutrition 0.000 description 2
- 229940099898 chlorophyllin Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000001056 green pigment Substances 0.000 description 2
- 239000008233 hard water Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 108040007629 peroxidase activity proteins Proteins 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 239000001707 (E,7R,11R)-3,7,11,15-tetramethylhexadec-2-en-1-ol Substances 0.000 description 1
- BLUHKGOSFDHHGX-UHFFFAOYSA-N Phytol Natural products CC(C)CCCC(C)CCCC(C)CCCC(C)C=CO BLUHKGOSFDHHGX-UHFFFAOYSA-N 0.000 description 1
- HNZBNQYXWOLKBA-UHFFFAOYSA-N Tetrahydrofarnesol Natural products CC(C)CCCC(C)CCCC(C)=CCO HNZBNQYXWOLKBA-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- BOTWFXYSPFMFNR-OALUTQOASA-N all-rac-phytol Natural products CC(C)CCC[C@H](C)CCC[C@H](C)CCCC(C)=CCO BOTWFXYSPFMFNR-OALUTQOASA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- BOTWFXYSPFMFNR-PYDDKJGSSA-N phytol Chemical compound CC(C)CCC[C@@H](C)CCC[C@@H](C)CCC\C(C)=C\CO BOTWFXYSPFMFNR-PYDDKJGSSA-N 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a method for making dry fruit food by fruits, and relates to the field of food processing. The method for preparing the dried fruit food by the fruits comprises the following steps: A. selecting raw materials, B, pretreating the raw materials, C, blanching and disinfecting, D, soaking in alkali and fumigating with sulfur, and E, preparing flavor auxiliary materials. By soaking in dilute hydrochloric acid and washing with soft water, dirt, silt and microorganisms on the surfaces of the raw materials are effectively removed, pesticides remaining on the surfaces of the raw materials are cleaned, impurities and harmful substances of the manufactured dry fruit food are prevented from being mixed, harm to human bodies is reduced, meanwhile, the unique green appearance of the dry fruit food can be improved by adding the sodium bicarbonate in the manufacturing process, the consumption of healthier food is brought to people, flavor auxiliary materials are added to match with a fructose additive, the auxiliary materials contain day lily, the day lily has good brain strengthening and anti-aging effects, contains rich lecithin, is thick in taste, is fragrant and fresh and tender to eat, is smooth and has the same effects as agaric and straw mushroom, and the unique flavor taste and mouthfeel of the dry fruit food are improved by matching with the fructose.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for making dried fruit food by fruits.
Background
The fruit is edible, contains rich vitamin nutrition and can promote digestion, and the dried fruit food made of the fruit is a processed fruit product which is prepared by heating, drying and pretreating the fruit by heat energy to remove excessive moisture and keep a certain shape.
After the existing dry fruit food made from fruits is made, the original taste of the dry fruit food is only kept, a large amount of water is lost, green fruit with green pigment and contained nutritional ingredients are lost, and the problems of single taste, no novelty, incomplete nutrition and efficacy, health care of consumers and difficulty in attracting the interest of the consumers exist.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a method for making dry fruit food by using fruits, which solves the problems that green fruits have green pigments and the contained nutritional ingredients run off along with the green fruits, the green fruits have single and non-novelty taste, the nutrition and the efficacy are not comprehensive, the health care of consumers is not facilitated, and the interest of the consumers is difficult to attract.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a method for preparing dry fruit food from fruits specifically comprises the following steps:
A. raw material selection
Selecting fruits which are free from plant diseases and insect pests, high in dry matter content, low in cellulose content, good in flavor, small in kernel and thin in skin as raw materials;
B. pretreatment of raw materials
Manually peeling, mechanically peeling or peeling by a peeling machine, mechanically cutting into blocks and removing cores after peeling is finished, removing parts which are not suitable for drying in the raw materials before washing and drying the raw materials, then washing, soaking for 1-2min at normal temperature by using 0.5-1% of dilute hydrochloric acid, washing by using clear water, and removing dirt, silt and microorganisms on the surface of the raw materials, particularly residual pesticide, the raw materials of the residual pesticide, and needing to be cleaned by using chemical medicines;
C. blanching and sterilizing
Heating the pretreated fruits by using a boiling water or steam method, placing the cut fruits in boiling water for heating for 5-15min or placing the cut fruits in normal-pressure steam equipment for steaming for 15min, wherein the oxidase system of the fruits and the vegetables can be damaged by blanching, and the oxidase is inactivated at 73.5 ℃ and the peroxidase is treated at 90-100 ℃ for 5min, so that browning caused by enzyme oxidation and further oxidation of vitamin C can be prevented;
D. alkali leaching and sulfuring treatment
Soaking the fruits in sodium hydroxide or sodium bicarbonate for 5-15S according to resistance capacity, putting the cut fruits subjected to soaking in the alkali in a closed room or container, burning sulfur powder, fumigating for 1-3h, and keeping the temperature in the room or container at 45-50 ℃, wherein the soaking in the alkali mainly aims to remove wax under the action of alkali so as to facilitate water evaporation and promote drying, and the sulfur dioxide is sterilized, and sulfur dioxide contained in the sulfur-treated dry product is recovered by water absorption and can escape after being heated and cooked, so that no peculiar smell is achieved;
E. preparation of flavor auxiliary materials
Squeezing the day lily cooked in boiling water into juice, and mixing with additives to obtain a mixture, so as to increase the unique flavor and taste of the dried fruit food, wherein the day lily has abundant nutrient substances;
F. mixing of raw materials
D, uniformly spraying the mixture in the step E to the outer surface of the diced fruit subjected to the step D in a spraying or sprinkling mode, and attaching and drying;
G. drying preparation
F, conveying the diced fruits subjected to the step F into a drying room for drying, wherein the drying time is 5-8h;
H. softening by heating
Transferring the moisture inside and outside the dried product to make the moisture content of each part uniform and in a proper soft state, and softening for 1-3h or 2-3 weeks;
I. packing and storage
And packaging the finished dried fruits in a grading way to obtain standard finished products, waste products and undried products, packaging the dried fruits by using products of polyethylene, rubber hydrochloride, styrene and polypropylene, sealing, preventing insects and damp, refrigerating at low temperature, and ensuring good ventilation.
Preferably, the clear water is soft water, the hard water contains a large amount of calcium salt and magnesium salt, the excessive magnesium salt enables the product to have obvious bitter taste, and flowing water is used or fruits are vibrated and rubbed, so that the washing effect is improved.
Preferably, the boiling water temperature is 90-100 deg.C, and 0.5% sodium bicarbonate is added into hot water to make water neutral or slightly alkaline.
Preferably, the mass ratio of the raw materials to the sulfur powder is as follows: 2-3 kg of sulfur powder is needed for 1 ton of raw material.
Preferably, the drying room is a tunnel type drying room, the loading capacity per unit area is generally 4-5 kg/square meter, the initial temperature of drying is 75-80 ℃, the temperature is gradually reduced to 50-60 ℃ or the initial temperature is 60 ℃, the final temperature is 74 ℃, the temperature rising mode is suitable for drying most fruits, and the technology is easy to master.
Preferably, the additive is fructose, the lower the fructose temperature is, the stronger the sweetness is, the sweet taste is not remained in the mouth, and the white granulated sugar or the glucose has hygroscopicity, so that the dried fruit is easily deteriorated.
Preferably, the low-temperature refrigeration temperature is 0-2 ℃ or not more than 10-14 ℃.
(III) advantageous effects
The invention provides a method for making dry fruit food by fruits. The method has the following beneficial effects:
1. the invention provides a method for making dried fruit food from fruits, which effectively removes dirt, silt and microorganisms on the surface of raw materials by soaking in dilute hydrochloric acid and washing with soft water, simultaneously cleans pesticide remained on the surface of the raw materials, avoids doping impurities and harmful substances in the prepared dried fruit food, reduces the harm to human bodies, and simultaneously adds sodium bicarbonate in the making process to increase the unique green appearance of the dried fruit food and bring the consumption appearance of healthier food to people.
2. The invention provides a method for preparing dry fruit food from fruits, which is characterized in that flavor auxiliary materials are added to match with a fructose additive, the auxiliary materials contain day lily, and the day lily has good brain strengthening and anti-aging effects.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment is as follows:
the embodiment of the invention provides a method for making dried fruit food by fruits, which comprises the following steps:
A. raw material selection
Selecting fruits which are free from plant diseases and insect pests, high in dry matter content, low in cellulose content, good in flavor, small in kernel and thin in skin as raw materials;
B. pretreatment of raw materials
Manually peeling, mechanically peeling or peeling by a peeling machine, mechanically cutting into blocks and removing cores after peeling is finished, removing parts which are not suitable for drying in the raw materials before washing and drying the raw materials, then washing, soaking for 1-2min at normal temperature by using 0.5% -1% diluted hydrochloric acid, washing by using clear water, and removing dirt, silt and microorganisms on the surfaces of the raw materials, particularly residual pesticide, the raw materials of the residual pesticide, and cleaning by using chemical medicines;
C. blanching and sterilizing
The pretreated fruits are heated by a boiling water or steam method, the cut fruits are placed in boiling water and heated for 5-15min or are steamed for 15min in normal pressure steam equipment, the oxidase of the fruits and vegetables can be damaged by blanching, the oxidase is at 73.5 ℃, and the peroxidase is treated for 5min at 90-100 ℃ to lose activity, so that browning and further oxidation of vitamin C caused by enzyme oxidation can be prevented, meanwhile, protoplasm in cells can be solidified, dehydrated and separated from cell walls by blanching, the permeability of cell membranes is increased, the water in cell tissues is evaporated, the drying speed is accelerated, and the dried products after blanching are easy to absorb water again when water is added for recovery;
D. treating with alkali and sulfur
According to the resistance capacity of the fruit, sodium hydroxide or sodium bicarbonate is used for soaking alkali for 5-15S, the cut fruit subjected to alkali soaking is placed in a closed room or container, sulfur powder is combusted, the sulfur smoking time is 1-3h, the temperature in the room or container is 45-50 ℃, and the alkali soaking aims to remove wax through the action of alkali so as to facilitate water evaporation and promote drying;
E. preparation of flavor adjuvant
Squeezing the day lily cooked in boiling water into juice, mixing with additives to obtain a mixture, and adding additives to increase the unique flavor and taste of the dried fruit food, wherein the day lily contains abundant nutrients;
F. mixing of raw materials
D, uniformly spraying the mixture in the step E to the outer surface of the diced fruit subjected to the step D in a spraying or sprinkling mode, and attaching and drying;
G. drying preparation
F, conveying the diced fruits subjected to the step F into a drying room for drying, wherein the drying time is 5-8h;
H. softening by heating
Transferring the moisture inside and outside the dried product to make the moisture content of each part uniform and in a proper soft state, and softening for 1-3h or 2-3 weeks so as to facilitate the product treatment, packaging and transportation;
I. packing and storage
The finished dried fruits are packaged in a grading way and are divided into standard finished products, waste products and undried products, and the dried fruits are packaged by using products of polyethylene, hydrochloric acid rubber, styrene and polypropylene, so that the dried fruits can be sealed, protected against insects and moisture, and are refrigerated at low temperature to ensure good ventilation.
The clean water uses soft water, the hard water contains a large amount of calcium salt and magnesium salt, the magnesium salt is too much to make the product have obvious bitter taste, and the flowing water is used or the fruits are vibrated and rubbed to improve the washing effect, the temperature of the boiling water is 90-100 ℃, if the green color needs to be kept, 0.5 percent of sodium bicarbonate can be added into the hot water to make the water be neutral or slightly alkaline, the chlorophyll is hydrolyzed in an alkaline medium to generate chlorophyllin, methanol and phytol, the chlorophyllin is still green, and the mass ratio of the raw materials to the sulfur powder is as follows: the method is characterized in that 2-3 kg of sulfur powder is needed for 1 ton of raw materials, the concentration of sulfur dioxide in a control room is 1.5-3%, the drying room is a tunnel-type drying room, the loading capacity per unit area is generally 4-5 kg/square meter, the initial temperature of drying is 75-80 ℃, the temperature is gradually reduced to 50-60 ℃ or the initial temperature is 60 ℃, and the final temperature is 74 ℃, the heating mode is suitable for drying most fruits, the technology is easy to master, the additive is fructose, the lower the fructose temperature, the stronger the sweetness is, the sweet taste is not remained in the mouth, the white granulated sugar or glucose has hygroscopicity, the dried fruits are easy to deteriorate, the storage and the quality of the dried fruits are further influenced, the low-temperature refrigeration temperature is 0-2 ℃ or not more than 10-14 ℃, and the low temperature is more favorable for the storage of dried products because the oxidation effect is related to the temperature.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A method for making dry fruit food by fruits is characterized by comprising the following steps:
A. raw material selection
Selecting fruits which are free from plant diseases and insect pests, high in dry matter content, low in cellulose content, good in flavor, small in kernel and thin in skin as raw materials;
B. pretreatment of raw materials
Manually peeling, mechanically peeling or peeling with a peeling machine, mechanically cutting into blocks and removing cores after peeling, removing the parts which are not suitable for drying in the raw materials before washing and drying the raw materials, washing, soaking for 1-2min at normal temperature by using 0.5-1% dilute hydrochloric acid, and washing with clear water;
C. blanching and sterilizing
Heating the pretreated fruits by using boiling water or steam, and placing the cut fruits in boiling water for heating for 5-15min or in normal pressure steam equipment for transpiration for 15min;
D. treating with alkali and sulfur
Soaking in sodium hydroxide or sodium bicarbonate for 5-15S, burning sulfur powder for 1-3h, and maintaining indoor or container temperature at 45-50 deg.C;
E. preparation of flavor adjuvant
Squeezing the boiled daylily into juice, and mixing with additives to obtain a mixture;
F. mixing of raw materials
Uniformly spraying the mixture in the step E to the outer surface of the diced fruit subjected to the step D in a spraying or sprinkling mode, and attaching and drying;
G. drying preparation
F, conveying the cut fruits subjected to the step F into a drying room for drying for 5-8h;
H. softening by heating
Transferring the moisture inside and outside the dried product to make the moisture content of each part uniform and in a proper soft state, and softening for 1-3h or 2-3 weeks;
I. packing and storage
And packaging the finished dried fruits in a grading way to obtain standard finished products, waste products and undried products, packaging the dried fruits by using products of polyethylene, rubber hydrochloride, styrene and polypropylene, and refrigerating at low temperature to ensure good ventilation.
2. A method of making dried fruit food according to claim 1 wherein: the clear water uses soft water and uses flowing water or makes the fruit shake and rub.
3. The method for making dried fruit food according to claim 1, wherein the method comprises the following steps: the boiling water temperature is 90-100 deg.C, and 0.5% sodium bicarbonate is added into hot water.
4. The method for making dried fruit food according to claim 1, wherein the method comprises the following steps: the mass ratio of the raw materials to the sulfur powder is as follows: 2-3 kg of sulfur powder is needed for 1 ton of raw material.
5. The method for making dried fruit food according to claim 1, wherein the method comprises the following steps: the drying room is a tunnel type drying room, the loading capacity per unit area is generally 4-5 kg/square meter, the initial temperature of the drying process is 75-80 ℃, and the temperature is gradually reduced to 50-60 ℃ or 74 ℃ at the final temperature.
6. A method of making dried fruit food according to claim 1 wherein: the additive is fructose.
7. A method of making dried fruit food according to claim 1 wherein: the low-temperature refrigeration temperature is 0-2 ℃ or not more than 10-14 ℃.
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Application publication date: 20221202 |