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Dried peach slices and making technique thereof

A preparation process, a technology for peach slices, applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of large loss of aroma, nutrient, long hot air drying time, product quality decline, etc., and achieves retention of Vc content and color retention. and flavor and quality, low cost effect

Active Publication Date: 2015-07-15
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A single drying method has its own defects, such as long hot air drying time, poor quality of dried food, large color change, large loss of aroma and nutrients, hard tissue structure, poor rehydration; microwave drying often occurs Excessive heating will lead to a decline in product quality, loss of nutritional flavor, etc.; although vacuum freeze-drying has good quality dry products, the investment cost is high

Method used

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  • Dried peach slices and making technique thereof
  • Dried peach slices and making technique thereof
  • Dried peach slices and making technique thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Step 1. Choose fresh green peaches with green color, no insect eyes, and no damage. Peel the selected peaches, wash them, and cut them longitudinally. Then take 3.0g±0.1g peach slices with similar shapes and sizes, and put them in In the color-protecting agent, the color-protecting agent is a mixture of 2% NaCl and 0.2% citric acid in mass fraction, the surface of the peach slices is washed with distilled water for more than 3 times, the color-protecting agent is washed off, and then absorbed with absorbent paper. dry surface moisture;

[0027] Step 2: Configure 60% sucrose solution in the Erlenmeyer flask, put the peach slices in the previous step, the mass ratio of peach slices to sucrose solution is 1:10, plug the bottle mouth with a stopper, and place it in a constant temperature shaker to vibrate For osmosis dehydration, set the heating temperature to 50°C and the rotation speed to 120 rpm, let the peach slices permeate and dehydrate for 2 hours, rinse the surface ...

Embodiment 2

[0039] Step 1, as described in Example 1

[0040] Step 2: Configure 60% sucrose solution in the Erlenmeyer flask, put the peach slices in the previous step, the mass ratio of peach slices to sucrose solution is 1:10, plug the bottle mouth with a stopper, and place it in a constant temperature shaker to vibrate For osmosis dehydration, set the heating temperature to 50°C and the rotation speed to 120 rpm, let the peach slices permeate and dehydrate for 2 hours, rinse the surface of the peach slices with distilled water for more than 3 times after taking them out, and dry the surface moisture with absorbent paper;

[0041] Step 3. Spread the peach slices from the previous step in a microwave oven for microwave-assisted drying. Set the power to 200W and dry for 45 seconds. During the drying process, take out the peach slices and turn them over to continue drying. After the semi-finished product is obtained, dry it with hot air and use electric heating to keep the temperature. Dri...

Embodiment 3

[0043] Step 1, as described in Example 1

[0044] Step 2: Configure 60% sucrose solution in the Erlenmeyer flask, put the peach slices in the previous step, the mass ratio of peach slices to sucrose solution is 1:10, plug the bottle mouth with a stopper, and place it in a constant temperature shaker to vibrate For osmosis dehydration, set the heating temperature to 50°C and the rotation speed to 120 rpm, let the peach slices permeate and dehydrate for 2 hours, rinse the surface of the peach slices with distilled water for more than 3 times after taking them out, and dry the surface moisture with absorbent paper;

[0045] Step 3: Spread the peach slices from the previous step on a container and place them in a microwave oven for microwave-assisted drying. Set the power at 150W and dry for 60 seconds. During the drying process, take out the peach slices and turn them over to continue drying to make dried peach slices.

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Abstract

The invention discloses dried peach slices and a making technique thereof. The making technique of the dried peach slices specifically comprises the following steps that firstly, selected peaches are peeled, washed and sliced and then are placed in a color fixative for color protection, the surfaces of peach slices are washed with distilled water, and water on the surfaces of the peach slices is removed through absorption; secondly, the peach slices are placed in a constant-temperature table for oscillation, sugar infusion and dewatering, the surfaces of the peach slices are washed with distilled water, and water on the surfaces of the peach slices is removed through absorption; thirdly, microwave-assisted drying is conducted, so that semi-finished products are obtained, and then the dried peach slices are obtained by conducting drying with hot air. According to the dried peach slices and the making technique thereof, by the adoption of the penetration, dewatering and assisting microwave and hot air combined drying method, drying time can be shortened, production cost is reduced, Vc in the peach slices is effectively reserved, and the texture quality of the peach slices is good. According to the method, operation is easy and effective, cost is low, efficiency is high, application and popularization are facilitated, the method is suitable for large-scale production and application, and the application prospect is broad.

Description

technical field [0001] The invention relates to dried peach slices and a preparation process thereof, belonging to the field of agricultural product processing. technical background [0002] Peach is one of the fruits that are very popular among the people. Not only is the appearance gorgeous, the meat is delicate, but also rich in nutrition. Each 100g edible part contains 7-15g of sugar, 0.2-0.9g of organic acid, 0.4-0.8g of protein, and 0.1-0.5g of fat; it also contains 3-5mg of vitamin C, 0.01-0.02mg of vitamin B1, and 0.2mg of vitamin B2. The peach kernel contains 45% oil, which can be extracted for industrial use. The roots, leaves, flowers, and kernels can be used as medicine, which has the effects of relieving cough, promoting blood circulation, laxative, and killing insects. The sweet kernels are edible, and the core shell can be used as activated carbon. At present, most of my country's peaches are used for fresh sales, only a small amount is processed into cann...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 阚娟金昌海张洁刘俊张年凤
Owner YANGZHOU UNIV
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