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Processing method for preserved longan

A processing method and technology of longan pulp, applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of insufficient food safety, low moisture content of dried longan, unsuitable and other problems, and achieve good market prospects and sales prospects, The longan fragrance is sufficient and the plumpness is good.

Inactive Publication Date: 2016-06-22
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, dried longan has low water content and good toughness, which is not convenient for special people to chew, such as the elderly, children, etc.
Secondly, the production of preserved longan fruit is very small, and it is not suitable for making preserved fruit
Furthermore, the existing preserved longan fruit is not well shaped and poor in appearance
In addition, the process of soaking sulfur in the current preserved fruit is used for shaping and hardening the preserved fruit, which has deficiencies in food safety.

Method used

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  • Processing method for preserved longan

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, choose 9 ripe, fresh " Shixia " longan 10Kg, " Shixia " longan flesh is thick, and nucleus is little, is particularly suitable for making dried longan meat, without filling process, also can form after drying. After treatment, the jerky has good plumpness and is in the shape of "lantern meat", with suitable sweet and sour taste and longan fragrance. Longan pulp is obtained by washing, peeling, and removing cores, and the longan pulp is guaranteed to be intact and not damaged. The longan pulp was put into a drying box, and dried at 70° C. and 3 m / s hot air for 6 hours to obtain longan pulp with a water content of 40%.

[0026] Blanch the dried longan pulp in hot water at 95°C for 3 minutes; take it out and drain at room temperature. Blanching stabilizes or improves color; reduces the number of contaminants and microorganisms in the pulp. Put the blanched longan pulp into boiled maltose sugar water with 20% maltose and 0.1% citric acid and heat for 25 minu...

Embodiment 2

[0027] Embodiment 2, choose 9 ripe, fresh " Shixia " longan 10Kg, " Shixia " longan flesh is thick, and nucleus is little, is particularly suitable for making dried longan meat, without filling process, also can form after drying. After treatment, the jerky has good plumpness and is in the shape of "lantern meat", with suitable sweet and sour taste and longan fragrance. Longan pulp is obtained by washing, peeling, and removing cores, and the longan pulp is guaranteed to be intact and not damaged. The longan pulp was put into a drying box, and dried at 65° C. and 3 m / s hot air for 7 hours to obtain longan pulp with a water content of 45%. The main purpose here is to obtain longan pulp with high water content, and the main purpose here is to achieve the appropriate water content and appearance color. Blanch the dried longan pulp in hot water at 90°C for 3 minutes; take it out and drain at room temperature. Blanching stabilizes or improves color; reduces the number of contamina...

Embodiment 3

[0028] Embodiment 3, choose 9 ripe, fresh " Shixia " longan 10Kg, " Shixia " longan flesh is thick, and nucleus is little, is particularly suitable for making dried longan meat, without filling process, also can shape after drying. After treatment, the jerky has good plumpness and is in the shape of "lantern meat", with suitable sweet and sour taste and longan fragrance. Longan pulp is obtained by washing, peeling, and removing cores, and the longan pulp is guaranteed to be intact and not damaged. The longan pulp was put into a drying box, and dried at 60° C. and 3 m / s hot air for 6 hours to obtain longan pulp with a water content of 50%. The main purpose here is to obtain longan pulp with high water content, and the main purpose here is to achieve the appropriate water content and appearance color. Blanch the dried longan pulp in hot water at 95°C for 2 minutes; take it out and drain at room temperature. Blanching stabilizes or improves color; reduces the number of contamin...

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Abstract

The invention relates to a processing method for preserved longan, which belongs to the technical field of longan processing. The processing method for preserved longan comprises the following steps: selecting fresh longan fruit with thick aril and small stones and carrying out cleaning, deshelling and stoning so as to obtain longan aril; putting the longan aril obtained in the step 1 into a drying box and carrying out drying with hot air with a temperature of 60 to 70 DEG C and a velocity of 2 to 3 m / s for 5 to 7 h so as to obtain longan aril with water content of 40 to 50%; blanching the longan aril in hot water with a temperature of 90 to 95 DEG C for 2 to 3 min; taking the longan aril out and carrying out draining at normal temperature; then heating the longan aril in boiled sweet water containing 20% of maltose for 25 to 30 min, taking the longan aril out and carrying out cooling to normal temperature; and putting the longan aril into the drying box, carrying out drying with hot air with a temperature of 60 to 70 DEG C and a velocity of 2 to 3 m / s for 1 to 2 h so as to obtain longan aril with water content of 30 to 40%, and carrying out vacuum packaging. The preserved longan provided by the invention has rich longan fragrance, fine and delicate taste, uniform shapes and good market prospects and selling prospects.

Description

technical field [0001] The invention relates to the field of processing preserved longan fruit, in particular to a processing method for fresh preserved longan fruit. Background technique [0002] South China is rich in high-quality tropical and subtropical fruits, such as lychee, banana, kumquat, pineapple, longan and mango, etc., but there are some unfavorable factors: the fruit metabolism of longan is strong after harvesting, it is not resistant to storage, and its life span is only 2 ~3 days; the longan harvest period is concentrated, from late May to mid-July, about 30 days; for low temperature and high concentration of CO 3 , low concentration O 2 Sensitive, prone to chilling injury and injury; if the fruit is infected by bacteria before picking, it is easy to cause illness or even rot after picking; my country's cold chain transportation technology is relatively backward, making the prices of fresh tropical fruits vulnerable to market fluctuations , There are often p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 莫春丽
Owner GUANGXI UNIV
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