Production technology of dehydrated litchi flesh

Abstract

The invention discloses a production technology of dehydrated litchi flesh. A method of the dehydrated litchi flesh comprises the following steps of sorting raw materials, cleaning the sorted raw materials, performing disinfecting, performing color protection, performing low-temperature refrigerating at minus 35 DEG C for 2h, performing sublimation drying, when the vacuum degree achieves 80Pa, enabling heating steam of 50 DEG C to start to enter, performing heating, and finally, performing packaging so as to obtain finished products. According to the prepared dehydrated litchi flesh disclosed by the invention, loss of nutrient components of litchis in a processing course can be reduced, original color, original fragrance and original taste of the litchis are maintained to the maximum extent, the product level is increased, and a new method is provided for deep processing of the litchis.

Description

Technical field [0001] The invention belongs to the technical field of fruit and vegetable processing, and particularly relates to a production process of dehydrated lychee meat. Background technique [0002] Drying is one of the methods to keep materials from spoiling. There are many drying methods, such as sun drying, boiling, drying, spray drying and vacuum drying. However, these drying methods are all performed at temperatures above 0°C or higher. The product obtained by drying is generally reduced in size and hardened in texture. Some substances are oxidized, and most of some volatile components will be lost. Some heat-sensitive substances such as protein and vitamins will be denatured. Microorganisms will lose their biological vitality, and the dried substances will not easily dissolve in water. Therefore, the properties of the dried product are quite different from those before drying. [0003] The lychee fruit is rich in nutrients, with a variety of vitamins and high co...

AI Technical Summary

Problems solved by technology

At the same time, it is also susceptible to various microorganisms, so the fruit is most likely to deteriorate and rot after harvesting, losing its original color, aroma, and taste, which brings great difficulties to storage and preservation.

Traditional processing methods mainly include quick-freezing, canning and drying, with low technical content and large loss of nutrients