Dried lichees with original color and taste and processing method thereof

Abstract

The invention relates to dried lichees with original color and taste and a processing method thereof and also relates to a low-temperature dehydration processing technology for the dried lichees. Low-temperature dehumidification is circulated among the lichees forcibly, so that water content is gradually reduced until the lichees are dry, and color, flavor, taste, shape and nutritional ingredients of the original lichees are maintained. The technical scheme overcomes the defects of the conventional technology and solves the problems of poor quality, high cost and environmental pollution in the traditional processing method for the dried lichees in China.

Description

Technical field: [0001] The invention relates to a low-temperature dehydration processing technology of dried litchi. Background technique: [0002] At present, my country's litchi area is 600,000 hectares, accounting for 84.5% of the world's total litchi area; litchi production is 1.3 million tons, accounting for 70.5% of the world's total litchi eye production. However, due to the intensive harvest season of litchi, the short storage time and the difficulty of keeping fresh, the development of litchi processing is an inevitable choice for the litchi industry. [0003] Before our country joined the WTO, dried lychee was a hot-selling traditional product in Guangdong, Fujian, Guangxi and other provinces and regions in my country. The annual processing volume accounted for about 40% of the total output of the year, which not only added value for fruit farmers, but also greatly reduced the sales of fresh fruit. pressure. However, after my country joined the WTO at the end, lo...

AI Technical Summary

Problems solved by technology

However, after my country joined the WTO at the end, low-cost dried lychees and dried longans from Vietnam and Thailand were continuously imported into my country. Since then, the price and quality problems of traditional dried lychees in my country have become more prominent. First, the processing of dried lychees in my country is still based on Small-scale and family workshop-style processing is the mainstay in various places. There are not many processing enterprises and they are mainly located in Guangxi, Fujian and Guangdong provinces. Coal hot air drying equipment is used for the production of dried lychees. The processing technology and process are backward and the quality is unstable

However, the dried lychees processed by thousands of households still use the traditional fire-roasting technology. The level is uneven and the quality varies greatly. The temperature of the processing hot air is high, and the temperature is difficult to control. Discoloration and deformation of the shell

In order to avoid long-term preservation of products at room temperature without mildew, many processing households often bake the fruit too dry (less than 15% moisture), which not only turns the fructose of lychee into caramel, but also turns the pulp black and tastes sour. It becomes bitter and spicy, the taste is very poor, the quality is low, and the finished product rate is low (the ratio of raw material and dry product is 4:0.95); the second is that it consumes a lot of coal resources (0.6 tons of charcoal or 0.4 tons of coal per ton of product), pollution Fruits and air; the third is that the manual tumbling of materials is frequent (every 2-3 hours), not only labor-intensive and labor-intensive, but the labor cost of traditional products is 300 yuan / ton

Due to the above reasons, the cost of dried lychee products is high, the quality is poor, the market competition advantage is lost, and the phenomenon of difficulty in selling dried fruits has appeared, which seriously affects the sales of products, causing many processors and operators to lose money every year, resulting in a vicious industry. The lychee, which originally pinned on the hope of getting rich, now makes them fall into poverty again

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