Processing method of dried litchi chinensis

A processing method and dried lychee technology are applied in application, food preparation, food science, etc., which can solve the problems of inconvenient observation of appearance and color, unremoved lychee peel, and inconvenient eating, etc., so as to increase social and economic benefits and make lychees full of fragrance. , The effect of convenient processing

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, this process takes a long time and costs a lot, and it is not suitable for small batches, small businesses, and family workshops. Moreover, the peel and core of the lychees are not removed, which makes it inconvenient to eat and observe the appearance, which is not conducive to sales.

Method used

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  • Processing method of dried litchi chinensis

Examples

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Effect test

Embodiment 1

[0027] Embodiment 1, choose local ripe, fresh lychee 10Kg, and lychee flesh is thick, and core is little, is suitable for making lychee dry, does not process through filling, also can form after drying. After treatment, it has good plumpness and is in the shape of "lantern meat", with suitable sweet and sour, and full of lychee fragrance. 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 95°C for 3 minutes; take it out and drain at room temperature. Blanching can inactivate enzyme activity and prevent enzyme browning; stabilize or im...

Embodiment 2

[0028] Embodiment 2, choose local ripe, fresh lychee 10Kg, lychee flesh is thick, and core is little, is suitable for making lychee dry, does not process through filling, also can shape after drying. After treatment, it has good plumpness and is in the shape of "lantern meat", with suitable sweet and sour, and full of lychee fragrance. 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 90°C for 3 minutes; take it out and drain at room temperature. Blanching can inactivate enzyme activity and prevent enzyme browning; stabilize or impro...

Embodiment 3

[0029] Embodiment 3, choose local ripe, fresh lychee 10Kg, lychee flesh is thick, and core is little, is suitable for making lychee dry, does not process through filling, also can form after drying. After treatment, it has good plumpness and is in the shape of "lantern meat", with suitable sweet and sour, and full of lychee fragrance. 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. Put the hardened lychee pulp into 95°C, 1% NaCl hot water for 2 minutes; take it out and drain at room temperature. Blanching can inactivate enzyme activity and prevent enzyme browning; stabilize or improve color; reduce the number of...

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Abstract

The present invention belongs to the field of litchi chinensis processing and relates to a processing method of dried litchi chinensis, which comprises the following steps in sequence: selecting fresh litchi chinensis with thick flesh and small kernels, and cleaning, peeling, and removing the kernels of the litchi chinensis to obtain the litchi chinensis fruit pulp; soaking the litchi chinensis fruit pulp in an aqueous solution of 0.2% NaHSO3 , 0.1% citric acid, and 0.2% CaCl2 for 2-3 hours; blanching the hardened the litchi chinensis fruit pulp in a hot water at 90-100 DEG C for 2-3 min; then placing the litchi chinensis fruit pulp in a cold storage at -20 to 0 DEG, rapidly decreasing the water activity of the litchi chinensis fruit pulp to be less than 0.6 and the moisture content to be lower than 50% by using a dehumidifier; and finally putting the litchi chinensis fruit pulp in a drying oven, hot air drying at 50 DEG C for 8-10 hours with a hot air flow rate of 1-2 m / s until the moisture content is lower than 25%, and then cooling and packaging. The present invention provides a processing method of dried litchi chinensis with full appearances and good color, and the processing method has low processing costs.

Description

technical field [0001] The invention relates to the field of litchi processing, in particular to a processing method of dried litchi. 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. [0003] Chinese patent 200810219531.4 discloses a processing method of dried lychees and dried longan. Litchi or longan are packaged with antibacterial polypropylene spunbonded non-woven yarn and stored in a cold storag...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/03A23L19/00A23L29/00
Inventor 钟兴欢
Owner 钟兴欢
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