Dried fruit of myrica rubra and processing technology thereof

Abstract

The invention relates to a dried fruit of myrica rubra and a processing technology thereof. The dried fruit comprises the following raw materials in percentage by weight: 70 to 75 percent of fresh myrica rubra, 12 to 15 percent of white granulated sugar, 3 to 4 percent of glucose syrup, 3 to 5 percent of honey, 2 to 3 percent of vitamin C rosa roxburghii trait juice, 2 to 3 percent of papaya juice and 0.2 to 0.5 percent of common salt. The processing technology comprises the steps of selecting a material, rinsing by using fresh water, draining, sterilizing and killing green, sugaring at normal temperature, arranging on a plate, air-drying at the low temperature, performing ultraviolet sterilization, performing quality control, packing and leaving factory. The dried fruit of myrica rubra processed by the technology has a bright color and dense fragrance, is appropriate in sourness and sweetness, is highly nutritious and contributes to good health when a user takes the dried fruit of myrica rubra regularly.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a dried red bayberry fruit and a processing technology thereof. Background technique [0002] Dried red bayberry is a kind of popular food, which is very popular among people for appetizing and invigorating spleen. The traditional processing process of dried bayberry is: material selection → salting → drying → rinsing → sugaring → drying → packaging → finished product. However, in processes such as salting, drying, and rinsing, the original anthocyanins, nutrition and flavor of red bayberry are lost a lot, which greatly affects the quality of red bayberry. Contents of the invention [0003] In order to overcome the above-mentioned defects, the technical problem to be solved by the present invention is to provide a dried red bayberry fruit with simple process and convenient operation and its processing technology. [0004] A kind of dry red bayberry, its batching ratio is: [0...

AI Technical Summary

Problems solved by technology

However, in the process of salting, drying, rinsing, etc., the original anthocyanins, nutrients and flavors of bayberry are lost a lot, which greatly affects the quality of dried bayberry.