Processing method of novel primary-taste dried fruits and drying method of primary-taste dried fruits through Binchotan

Abstract

The invention discloses a processing method of novel primary-taste dried fruits and a drying method of the primary-taste dried fruits through Binchotan, and belongs to the technical field of deep-processing of fruits. The processing method disclosed by the invention sequentially comprises the following steps: (1) selecting fruits which are fully mature, and soaking the selected fruits for 3 minutes in 100ppm of a ClO2 solution so as to clean and disinfect the fruits; (2) draining the fruits, removing peels and kernels of the fruits, cutting pulp, placing the cut pulp into a container, uniformly sprinkling white sugar on the surface of the pulp, and refrigerating the pulp in a freezer at the temperature of 0-7 DEG C; (3) crushing the Binchotan into 1cm<2>, loading the crushed Binchotan into an empty tray, wherein the thickness of the crushed Binchotan is 2-3 cm, placing the tray at the bottom of a tray frame, draining the pulp, placing the drained pulp on a drying tray, and placing the drying tray on the tray frame; (4) placing the tray frame in a drying room, and drying and cooling the pulp in the drying tray twice so as to obtain finished products of the dried fruits; and (5) packaging the dried fruits for the first time, and placing the packaged dried fruits in the freezer in which the temperature is -3-0 DEG C for storage. According to the method disclosed by the invention, chemical additives such as preservatives, color fixatives, essence and pigments are not added, and residues do not exist, so that the original flavor of mature fresh fruits can be well maintained, and the novel primary-taste dried fruits are deeply loved by vast people.

Description

technical field [0001] The invention relates to a novel processing method of original-flavor dried fruit and a binchocharcoal drying method of original-flavor dried fruit, belonging to the technical field of fruit deep processing. Background technique [0002] my country is rich in tropical (or subtropical) fruit resources, and most tropical fruits are popular with consumers for their rich fruity aroma. However, processing is difficult due to high water content, strong enzyme activity, and strong aroma. . In my country, tropical fruits are mainly eaten fresh, and the amount of processed fruit is less than 10% of that of fresh fruit. The main products are canned fruit, juice, and candied fruit. These products have lost the unique flavor of the original tropical fruit. Especially for preserved fruit which is popular among consumers, most of the product production process needs to be treated with sulfur-containing color-protecting agent, because the residual sulfur dioxide is ea...

AI Technical Summary

Problems solved by technology

In addition, the chemical additives such as preservatives, color-protecting agents, flavors, and pigments used in the traditional processing of preserved fruit not only make the product lose the original flavor of ripe fresh fruit, but also these raw materials are not easy to be completely removed in the post-processing. As a result, the residual amount in the product will cause certain harm to the human body, which is likely to cause food quality and safety incidents

In addition, the quality and safety incidents of preserved fruit and candied fruit in recent years have affected the development of the preserved fruit industry.

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