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Processing method for dried longan

A processing method and technology of dried longan, applied in food processing, application, food preparation, etc., can solve the problems of long processing time, poor taste, hard texture, etc., achieve broad market prospects, broaden sales channels, and promote industrial development. Effect

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

AI Technical Summary

Problems solved by technology

But this process takes a long time to process, and the cost is high, and after the water content of the longan pulp drops to 25%, its texture becomes hard and the mouthfeel is poor; high-moisture dried longan can overcome the above problems

Method used

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  • Processing method for dried longan

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, choose local ripe, fresh longan 10Kg, longan flesh is thick, and nucleus is little, is suitable for making longan dry. Remove the branches and leaves of the picked longan, and remove the dry and damaged skin. Put the longan fruit into 0.1% potassium permanganate solution, soak for 3 minutes; remove and rinse with water. Put the rinsed longan fruit into a cold storage at 0°C, use a dehumidifier to quickly reduce the water activity of the longan pulp to less than 0.6, reduce the moisture content of the longan pulp to 50%, and return to normal temperature. Put the dried longan fruit into a drying box, dry with 75°C and 1m / s hot air for 35min, cool down, and pack in vacuum.

Embodiment 2

[0026] Embodiment 2, choose local ripe, fresh longan 10Kg, longan flesh is thick, and nucleus is little, is suitable for making longan dry. Remove the branches and leaves of the picked longan, and remove the dry and damaged skin. Put the longan fruit into 0.1% potassium permanganate solution, soak for 2 minutes; remove and rinse with water. Put the rinsed longan fruit into a cold storage at -5°C, use a dehumidifier to quickly reduce the water activity of the longan pulp to less than 0.6, and reduce the moisture content of the longan pulp to 40%, and return to normal temperature. Put the dried longan fruit into a drying box, dry with 70°C and 1m / s hot air for 25min, cool down, and pack in vacuum.

Embodiment 3

[0027] Embodiment 3, choose local ripe, fresh longan 10Kg, longan flesh is thick, and nucleus is little, is suitable for making longan dry. Remove the branches and leaves of the picked longan, and remove the dry and damaged skin. Put the longan fruit into 0.1% potassium permanganate solution, soak for 3 minutes; remove and rinse with water. Put the rinsed longan fruit into a cold storage at -10°C, use a dehumidifier to quickly reduce the water activity of the longan pulp to less than 0.6, reduce the moisture content of the longan pulp to 30%, and return to normal temperature. Put the dried longan fruit into a drying box, dry with 70°C and 1m / s hot air for 25min, cool down, and pack in vacuum.

[0028] Distinguish the shape and mouthfeel of the dried longan processed in the above examples.

[0029]

[0030] It can be seen from the above that the dry longan obtained through the processing of the present invention has high moisture content and soft and plump texture.

[003...

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Abstract

The invention belongs to the processing field of longan. A method for processing dried longan, comprising the following steps in sequence, selecting fresh longan, removing branches and leaves, and removing longan fruit with dry and damaged skin; placing the longan fruit in a 0.1% potassium permanganate solution, and soaking it for 2-3 minutes; Take out and rinse with clean water; put the longan fruit in a cold storage at -20-0℃, use a dehumidifier to quickly reduce the water activity of the longan pulp to less than 0.6, and reduce the water content of the longan pulp to 30-50%, restore Normal temperature; finally put the longan fruit into the drying box, use 65-75°C, 1-2m / s hot air to dry for 25-35min, cool, and vacuum pack. The invention solves the problems of traditional dried longan fruit with low water content, tight pulp sticking to the core, inconvenient to eat, and easy moldy deterioration due to high water content.

Description

technical field [0001] The invention relates to the field of longan processing, in particular to a method for processing dried longan. Background technique [0002] Longan is a famous and precious specialty in the south subtropical region of my country. It has been known as "longan" in the south and "ginseng" in the north in history. Longan fruit is rich in nutrition and has been loved by people since ancient times. It is even regarded as a precious tonic, and its nourishing function is obvious. At present, some fresh longan will be sold directly, but the price is low, the storage period is short and it is easy to deteriorate. With the continuous improvement of longan cultivation technology, the output of longan has increased significantly, most of which are used for deep processing. At present, the commercially available longan products mainly include dried longan, longan powder, longan wine, canned longan and longan juice, etc. The varieties are relatively single, and the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23N12/08
Inventor 莫春丽
Owner GUANGXI UNIV
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