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Processing method for preserved litchis

A processing method and technology of lychee pulp, which are applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of backward processing technology, poor sanitation quality, browning and rotten deterioration, etc., and achieve good market prospects and sales prospects, Solve the effect of short shelf life and lychee fragrance

Inactive Publication Date: 2015-10-14
钟兴欢
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, lychees are harvested in hot summer, so it is difficult to store and keep fresh, and browning and rot are serious.
With the increase of lychee production, due to the limitation of fresh sales and less processing, the post-production loss is as high as 20%; more than that, resulting in great waste
At present, the processed lychees are mainly traditional dried lychees, and the whole lychees are used as raw materials, dried in the sun, baked by fire, etc. The processing technology is backward, the cycle is long, the browning of the pulp and the loss of nutrients are large, the hygienic quality is poor, and The product is dry and hard, the taste is poor, it is inconvenient to eat, and the market competitiveness is not strong

Method used

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  • Processing method for preserved litchis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, choose ripe, fresh " concubine laughs " lychee 10Kg, " concubine laughs " lychee flesh is thick, and core is small, is particularly suitable for making lychee meat jerky, also can shape after drying without filling. After treatment, the jerky has a good plumpness and is in the shape of "lantern meat". The sweet and sour taste is suitable, and the lychee fragrance is full. Lychee pulp is obtained by washing, peeling, and pitting the lychees, and the lychee pulp is guaranteed to be intact and not damaged. To harden the lychee pulp, put the lychee pulp into 0.2% NaHSO 3 , 0.1% citric acid, 0.2% CaCl 2 Soak in the aqueous solution for 2 hours; the hardened lychee pulp can keep the shape in the subsequent saccharification and drying, and ensure the smooth processing of preserved fruit. To scald the hardened lychee pulp, put the hardened lychee pulp into hot water at 80°C for 3 minutes; take it out and drain at room temperature. Blanching can inactivate enzym...

Embodiment 2

[0025] Embodiment 2, choose ripe, fresh " concubine laughs " lychee 10Kg, " concubine laughs " lychee flesh is thick, and core is little, is particularly suitable for making lychee meat jerky, also can shape after drying without filling. After treatment, the jerky has a good plumpness and is in the shape of "lantern meat". The sweet and sour taste is suitable, and the lychee fragrance is full. Lychee pulp is obtained by washing, peeling, and pitting the lychees, and the lychee pulp is guaranteed to be intact and not damaged. To harden the lychee pulp, put the lychee pulp into 0.2% NaHSO 3 , 0.1% citric acid, 0.2% CaCl 2 Soak in the aqueous solution for 3 hours; the hardened lychee pulp can keep the shape in the subsequent saccharification and drying, and ensure the smooth processing of preserved fruit. To scald the hardened lychee pulp, put the hardened lychee pulp into hot water at 90°C for 2 minutes; take it out and drain at room temperature. Blanching can inactivate enzy...

Embodiment 3

[0026] Embodiment 3, choose ripe, fresh " concubine laughs " lychee 10Kg, " concubine laughs " lychee meat is thick, and core is little, is particularly suitable for making lychee meat jerky, also can shape after drying without filling. After treatment, the jerky has a good plumpness and is in the shape of "lantern meat". The sweet and sour taste is suitable, and the lychee fragrance is full. Lychee pulp is obtained by washing, peeling, and pitting the lychees, and the lychee pulp is guaranteed to be intact and not damaged. To harden the lychee pulp, put the lychee pulp into 0.2% NaHSO 3 , 0.1% citric acid, 0.2% CaCl 2 Soak in the aqueous solution for 3 hours; the hardened lychee pulp can keep the shape in the subsequent saccharification and drying, and ensure the smooth processing of preserved fruit. To scald the hardened lychee pulp, put the hardened lychee pulp into hot water at 95°C for 2 minutes; take it out and drain at room temperature. Blanching can inactivate enzym...

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Abstract

The invention belongs to the processing field of preserved litchis. A processing method for preserved litchis sequentially comprises the following steps: selecting fresh litchis which are thick in pulp and small in kernel and cleaning, husking and denucleating the litchis to obtain litchi pulp; putting the litchi pulp in an aqueous solution of 0.2% NaHSO3, 0.1% citric acid and 0.2% CaCl2, and soaking the litchi pulp for 2-3 hours to obtain hardened litchi pulp; putting the hardened litchi pulp in hot water at 80-100 DEG C to be blanch for 2-5 minutes; taking out the litchi pulp and draining off the litchi pump at normal temperature; then putting the litchi pulp in boiled sugar water with 20% white granulated sugar to be heated for 25-30 minutes and taking out the litchi pulp and cooling the litchi pulp to normal temperature; and finally, drying the litchi pulp at 50-70 DEG C for 6-10 hours to obtain litchi pulp with the water content of 13-15%, and cooling and packaging the litchi pulp. The preserved litchis provided by the invention is enough in fragrance of litchis, fine and smooth to eat and uniform in shape and have good market prospect and sales prospect.

Description

technical field [0001] The invention relates to the field of processing preserved lychees, in particular to a method for processing fresh preserved lychees. Background technique [0002] Litchi is a famous southern specialty fruit in my country. It is tender and juicy, rich in fragrance, rich in various nutrients necessary for human body, and has nourishing and medicinal value. It enjoys the reputation of "Lingnan Fruit King" and "Treasure of Fruits". It is loved by consumers at home and abroad. However, lychee is harvested in hot summer, so it is difficult to store and keep fresh, and browning and rot are serious. Along with litchi output increase, be subjected to the restriction of fresh sale and processing less, postpartum loss is up to 20%; More than, have caused great waste. At present, the processed lychees are mainly traditional dried lychees, and the whole lychees are used as raw materials, dried in the sun, baked by fire, etc. The processing technology is backward,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 钟兴欢
Owner 钟兴欢
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