CN1586227A - Dehydrating and freshness preserving method for lichee and longan and product produced by said method - Google Patents
Dehydrating and freshness preserving method for lichee and longan and product produced by said method Download PDFInfo
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- CN1586227A CN1586227A CN 200410080434 CN200410080434A CN1586227A CN 1586227 A CN1586227 A CN 1586227A CN 200410080434 CN200410080434 CN 200410080434 CN 200410080434 A CN200410080434 A CN 200410080434A CN 1586227 A CN1586227 A CN 1586227A
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Abstract
The dehydrating and freshness preserving process of lichee and longan includes the following steps: selecting; twice washing in flowing water, soaking in sodium hypochlorite solution of 100 ppm concentration to sterilize for 5 min and washing in flowing water again; peeling and stoning in vitamin C aqua of 0.2-0.3 % concentration; setting inside tray and quick freezing at the temperature of -25 to -40 deg.c for 8-14 hr; dehydrating in vacuum drying bin; maintaining the shape or crushing into powder; and vacuum packing. The present invention can maintain the color, cluster, taste and nutritive components of fresh lichee and longan and may be preserved for long period.
Description
Technical field
The present invention relates to a kind of processing method of fruit, relate in particular to the processing method of lichee, longan, particularly a kind of method of using Vacuum Freezing ﹠ Drying Technology to prepare fresh-keeping dehydration lichee, longan.
Background technology
Lichee, longan are nutritious, and unique flavor is plainly liked by people.But concentrate not storage tolerance picking time because of lichee, longan, want to have fresh good to eat lichee, longan simultaneously in different places, Various Seasonal, that is suitable being difficult for, especially in special occasions such as mountain-climbing, navigation, exploration, army's field operations.The drying means that the method that existing processing lichee is done mainly adopts traditional Exposure to Sunlight, fiery roasting or Exposure to Sunlight to combine with the fire roasting.The product pericarp blackening that utilizes this traditional drying means to produce influences the outward appearance of product, and shelf quality is poor, and value of the product is low.Though and the fresh keeping time of existing preservation technique energy proper extension lichee, longan all exists taste not ideal enough, the nutritional labeling loss is big, and storage requirement is restricted, and the shelf-life is short, shortcomings such as can not carrying whenever and wherever possible and eat.
Summary of the invention
The purpose of this invention is to provide a kind of lichee, longan dewatering and freshness retaining method, the fresh-keeping dehydration lichee of the present invention, longan keep original color and luster, and not only taste and fresh lichee, longan are identical, do not lose nutritional labeling, and storage, easy to carry, and the holding time is long.
Lichee of the present invention, longan dewatering and freshness retaining method are as follows:
1) choosing fruit: choose fresh, not mould, do not split, free from extraneous odour, the lichee of no deformity, longan;
2) clean: will the above-mentioned lichee of choosing, longan is earlier with circulating water cleaning 2 times, the liquor natrii hypochloritis who puts into concentration and be 100ppm sterilized 5 minutes, cleaned up with the circulating water of sterilizing again;
3) fruit processing: lichee, the longan of above-mentioned cleaning are put into the peeling of the vitamin C aqueous solution, the stoning that concentration is 2-3 ‰;
4) quick-frozen: the lichee after the above-mentioned processing, longan are contained in the pallet, send into the storehouse temperature and be in-25--40 ℃ the quick freezing repository quick-frozen 8-14 hour, each lichee, longan internal temperature are reached below-25 ℃;
5) vacuum dehydration drying: lichee, longan that above-mentioned quick-frozen is good are delivered in the dry vacuum container and dehydrate, at first temperature of heating plate in the dryness storehouse was risen to 26-35 ℃ in 0.3 hour, kept 10-16 hour, again temperature was risen to 35-60 ℃ in 2-3 hour, kept 4-5 hour, vacuum degree control is at 30-70Pa in the vacuum dehydration dry run;
6) packing: the lichee that above-mentioned drying is good, longan keep original shape or are ground into powdery with pulverizer, deliver in the make-up room again and pack with vacuum packaging bag.
Lichee of the present invention, longan dewatering and freshness retaining method, the lichee after wherein peeling, the stoning, longan pulp are shaped as the pulp original shape or are cut into piece or thin slice.
Lichee of the present invention, longan dewatering and freshness retaining method, wherein the temperature of quick freezing repository is-40 ℃ during quick-frozen.
Lichee of the present invention, longan dewatering and freshness retaining method, wherein lichee, longan temperature inside are-30 ℃ during quick-frozen.
Lichee of the present invention, longan dewatering and freshness retaining method, wherein vacuum is 40-60Pa in carrying out the vacuum dehydration process.
Lichee of the present invention, longan dewatering and freshness retaining method, wherein the temperature of make-up room is 15-20 ℃, humidity is below 60%.
Lichee of the present invention, longan dewatering and freshness retaining method, the interior temperature of heating plate of dryness storehouse rose to 30-35 ℃ when wherein vacuum drying was dewatered in 0.3 hour, kept 12-15 hour, again temperature was risen to 38-58 ℃ in 2 hours, kept 4 hours.
Lichee of the present invention, longan dewatering and freshness retaining method, the water content of lichee, longan is lower than 3% after the wherein vacuum dehydration drying.
Lichee of the present invention, longan dewatering and freshness retaining method, wherein said vacuum packaging bag are the Aluminium Foil Package pack.
Fresh-keeping dehydration lichee, the longan of lichee of the present invention, the preparation of longan dewatering and freshness retaining method.
The present invention adopts cryogenic vacuum freeze-drying and dehydrating technology, removes the moisture content more than 97% in lichee, the longan, processes under low-temperature condition, and lichee, longan have kept former nutrition constant, and in light weight, and color is all good.But vacuum packaging is long storage time just, not limited by season, region, and all portability is edible whenever and wherever possible.
The specific embodiment
Below in conjunction with embodiment, the present invention is done further narration.
Embodiment 1
1) choosing fruit: choose fresh, not mould, do not split, the lichee of free from extraneous odour, no deformity;
2) clean: the lichee that will above-mentionedly choose is earlier with circulating water cleaning 2 times, and the liquor natrii hypochloritis who puts into concentration and be 100ppm sterilized 5 minutes, cleaned up with the circulating water of sterilizing again;
3) fruit processing: the lichee of above-mentioned cleaning is put into 2 ‰ the vitamin C aqueous solution, and with fruit peeling, stoning, gained pulp is processed into piece with manual method;
4) quick-frozen; Lichee after the above-mentioned processing is contained in the pallet, sent into the storehouse temperature, make each lichee internal temperature reach-25 ℃ for quick-frozen in-25 ℃ the quick freezing repository 14 hours.
5) vacuum dehydration drying; The lichee that above-mentioned quick-frozen is good is delivered in the dry vacuum container and is dehydrated, and at first temperature of heating plate in the dryness storehouse is risen to 28 ℃ in 0.3 hour, keeps 15 hours, again temperature is risen to 52 ℃ in 2 hours, keeps 4 hours.Vacuum degree control is at 40Pa in the vacuum dehydration dry run, and the water content of lichee is 2.7% after the vacuum dehydration drying.
6) packing; The lichee that above-mentioned drying is good is delivered in the make-up room and is carried out vacuum packaging with the Aluminium Foil Package pack, and the make-up room temperature is 18 ℃ during packing, and humidity is 50%.
Embodiment 2
1) choosing fruit: choose fresh, not mould, do not split, the longan of free from extraneous odour, no deformity;
2) clean: the longan that will above-mentionedly choose is earlier with circulating water cleaning 2 times, and the liquor natrii hypochloritis who puts into concentration and be 100ppm sterilized 5 minutes, cleaned up with the circulating water of sterilizing again;
3) fruit processing: the longan of above-mentioned cleaning is put into 3 ‰ the vitamin C aqueous solution, and with fruit peeling, stoning, gained pulp directly uses with manual method;
4) quick-frozen; Longan after the above-mentioned processing is contained in the pallet, send into the storehouse temperature, make each longan internal temperature reach-30 ℃ for quick-frozen in-40 ℃ the quick freezing repository 8 hours.
5) vacuum dehydration drying; The longan that above-mentioned quick-frozen is good is delivered in the dry vacuum container and dehydrates, and at first temperature of heating plate in the dryness storehouse is risen to 32 ℃ in 0.3 hour, keeps 14 hours, again temperature is risen to 39 ℃ in 3 hours, keeps 5 hours.Vacuum degree control is at 50Pa in the vacuum dehydration dry run, and the water content of longan is 1.5% after the vacuum dehydration drying.
6) packing; The longan that above-mentioned drying is good is ground into powder with pulverizer, delivers in the make-up room and carries out vacuum packaging with the Aluminium Foil Package pack, and the make-up room temperature is 17 ℃ during packing, and humidity is 53%.
Embodiment 3
1) choosing fruit: choose fresh, not mould, do not split, the lichee of free from extraneous odour, no deformity;
2) clean: the lichee that will above-mentionedly choose is earlier with circulating water cleaning 2 times, and the liquor natrii hypochloritis who puts into concentration and be 100ppm sterilized 5 minutes, cleaned up with the circulating water of sterilizing again;
3) fruit processing: the lichee of above-mentioned cleaning is put into 2.5 ‰ the vitamin C aqueous solution, and with fruit peeling, stoning, gained pulp is processed into thin slice with manual method;
4) quick-frozen; Lichee after the above-mentioned processing is contained in the pallet, sent into the storehouse temperature, make each lichee internal temperature reach-35 ℃ for quick-frozen in-40 ℃ the quick freezing repository 9 hours.
5) vacuum dehydration drying; The lichee that above-mentioned quick-frozen is good is delivered in the dry vacuum container and is dehydrated, and at first temperature of heating plate in the dryness storehouse is risen to 35 ℃ in 0.3 hour, keeps 13 hours, again temperature is risen to 40 ℃ in 3 hours, keeps 5 hours.Vacuum degree control is at 50Pa in the vacuum dehydration dry run, and the water content of lichee is 2% after the vacuum dehydration drying.
6) packing; The lichee that above-mentioned drying is good is delivered in the make-up room and is carried out vacuum packaging with the Aluminium Foil Package pack, and the make-up room temperature is 16 ℃ during packing, and humidity is 53%.
Claims (10)
1, a kind of lichee, longan dewatering and freshness retaining method, its procedure of processing is:
1) choosing fruit: choose fresh, not mould, do not split, free from extraneous odour, the lichee of no deformity, longan;
2) clean: will the above-mentioned lichee of choosing, longan is earlier with circulating water cleaning 2 times, the liquor natrii hypochloritis who puts into concentration and be 100ppm sterilized 5 minutes, cleaned up with the circulating water of sterilizing again;
3) fruit processing: lichee, the longan of above-mentioned cleaning are put into the peeling of the vitamin C aqueous solution, the stoning that concentration is 2-3 ‰;
4) quick-frozen: the lichee after the above-mentioned processing, longan are contained in the pallet, send into the storehouse temperature and be in-25--40 ℃ the quick freezing repository quick-frozen 8-14 hour, each lichee, longan internal temperature are reached below-25 ℃;
5) vacuum dehydration drying: lichee, longan that above-mentioned quick-frozen is good are delivered in the dry vacuum container and dehydrate, at first temperature of heating plate in the dryness storehouse was risen to 26-35 ℃ in 0.3 hour, kept 10-16 hour, again temperature was risen to 35-60 ℃ in 2-3 hour, kept 4-5 hour, vacuum degree control is at 30-70Pa in the vacuum dehydration dry run;
6) packing: the lichee that above-mentioned drying is good, longan keep original shape or are ground into powdery with pulverizer, deliver in the make-up room again and pack with vacuum packaging bag.
2,, it is characterized in that lichee, the longan pulp after peeling, the stoning is shaped as the pulp original shape or is cut into piece or thin slice according to the described lichee of claim 1, longan dewatering and freshness retaining method.
3, according to the described lichee of claim 2, longan dewatering and freshness retaining method, the temperature of quick freezing repository is-40 ℃ when it is characterized in that quick-frozen.
4, according to the described lichee of claim 3, longan dewatering and freshness retaining method, lichee, longan temperature inside are-30 ℃ when it is characterized in that quick-frozen.
5,, it is characterized in that vacuum is 40-60Pa in carrying out the vacuum dehydration process according to the described lichee of claim 4, longan dewatering and freshness retaining method.
6, according to the described lichee of claim 5, longan dewatering and freshness retaining method, the temperature that it is characterized in that make-up room is 15-20 ℃, and humidity is below 60%.
7, according to the described lichee of claim 6, longan dewatering and freshness retaining method, the interior temperature of heating plate of dryness storehouse rose to 30-35 ℃ when it is characterized in that the vacuum drying dehydration in 0.3 hour, kept 12-15 hour, and again temperature was risen to 38-58 ℃ in 2 hours, kept 4 hours.
8,, it is characterized in that the water content of lichee after the vacuum dehydration drying, longan is lower than 3% according to the described lichee of claim 7, longan dewatering and freshness retaining method.
9, described according to Claim 8 lichee, longan dewatering and freshness retaining method is characterized in that described vacuum packaging bag is the Aluminium Foil Package pack.
10, fresh-keeping dehydration lichee, the longan for preparing according to the described lichee of one of claim 1-9, longan dewatering and freshness retaining method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100804343A CN1294819C (en) | 2004-10-09 | 2004-10-09 | Dehydrating and freshness preserving method for lichee and longan and product produced by said method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100804343A CN1294819C (en) | 2004-10-09 | 2004-10-09 | Dehydrating and freshness preserving method for lichee and longan and product produced by said method |
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| Publication Number | Publication Date |
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| CN1586227A true CN1586227A (en) | 2005-03-02 |
| CN1294819C CN1294819C (en) | 2007-01-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2004100804343A Expired - Fee Related CN1294819C (en) | 2004-10-09 | 2004-10-09 | Dehydrating and freshness preserving method for lichee and longan and product produced by said method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100559950C (en) * | 2007-04-13 | 2009-11-18 | 郭东升 | The manufacture method of longan pulp without oil |
| CN101919438A (en) * | 2010-09-26 | 2010-12-22 | 福建农林大学 | Arillus longan microwave vacuum drying process |
| CN101999447A (en) * | 2010-11-22 | 2011-04-06 | 刘圣本 | Method for preparing freeze-dried longans |
| CN102119712A (en) * | 2010-03-28 | 2011-07-13 | 惠州市四季鲜绿色食品有限公司 | Preparation method of semi-dry litchis or longans capable of keeping flavor, color and luster of fresh fruit |
| CN105124460A (en) * | 2015-09-10 | 2015-12-09 | 陈伟 | Quick-frozen longan flesh production method |
| CN106359545A (en) * | 2016-08-26 | 2017-02-01 | 广西慧投互联网金融服务有限公司 | Production technology of dehydrated litchi flesh |
| CN106615044A (en) * | 2016-12-08 | 2017-05-10 | 高州市燊马生态农业发展有限公司 | Longan preserving method |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IL125508A (en) * | 1998-07-26 | 2002-07-25 | Juran Metal Works Ltd | Process for preserving product quality of lychee |
| CN1399910A (en) * | 2001-07-31 | 2003-03-05 | 杨浩 | Production method for peeled frozen litchee |
| CN1273172C (en) * | 2002-07-04 | 2006-09-06 | 沈阳市肛肠医院 | Medicine for treating chronic colonitis |
| CN1180699C (en) * | 2002-09-30 | 2004-12-22 | 华南农业大学 | Production process of dewatered litchi pulp |
-
2004
- 2004-10-09 CN CNB2004100804343A patent/CN1294819C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100559950C (en) * | 2007-04-13 | 2009-11-18 | 郭东升 | The manufacture method of longan pulp without oil |
| CN102119712A (en) * | 2010-03-28 | 2011-07-13 | 惠州市四季鲜绿色食品有限公司 | Preparation method of semi-dry litchis or longans capable of keeping flavor, color and luster of fresh fruit |
| CN102119712B (en) * | 2010-03-28 | 2012-11-07 | 惠州市四季鲜绿色食品有限公司 | Preparation method of semi-dry litchis or longans capable of keeping flavor, color and luster of fresh fruit |
| CN101919438A (en) * | 2010-09-26 | 2010-12-22 | 福建农林大学 | Arillus longan microwave vacuum drying process |
| CN101999447A (en) * | 2010-11-22 | 2011-04-06 | 刘圣本 | Method for preparing freeze-dried longans |
| CN105124460A (en) * | 2015-09-10 | 2015-12-09 | 陈伟 | Quick-frozen longan flesh production method |
| CN106359545A (en) * | 2016-08-26 | 2017-02-01 | 广西慧投互联网金融服务有限公司 | Production technology of dehydrated litchi flesh |
| CN106615044A (en) * | 2016-12-08 | 2017-05-10 | 高州市燊马生态农业发展有限公司 | Longan preserving method |
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| Publication number | Publication date |
|---|---|
| CN1294819C (en) | 2007-01-17 |
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