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Preparation method of nutritional dry pears

A nutritious and drying technology, used in food drying, food coating, food science and other directions, can solve the problems of nutrient loss and poor taste of dried pears, and achieve the effects of increased chewiness, good recovery, and prevention of oxidation.

Inactive Publication Date: 2018-04-13
蚌埠市众星蔬果科技专业合作社联合社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for preparing nutritious dried pears, aiming at the problems of nutrition loss and poor taste of existing dried pears

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of nutritious dried pears, comprising the following steps:

[0016] (1) Select freshly collected pineapple pears in late autumn, wash them, dry them in the air, remove the core, slice them, and then immerse them in a 2% pineapple extract solution for later use. The temperature for soaking pear slices in the pineapple extract solution is 12°C. The slice thickness is 4.5mm;

[0017] (2) Air-dry the spare pear slices at 55°C for 5 hours, and then transfer them to a vacuum freeze dryer for drying. The trap temperature is -36°C, and the drying time is 7 hours;

[0018] (3) Add carrageenan to 45 times its weight in water at a temperature of 92°C and stir until the carrageenan is completely dissolved, then add 4.2% of its weight in sodium alginate and 2% of sucrose, and get Mix the solution, inject it into the spray dryer, and spray it on the dry surface of pears, and the spraying amount is 4g / ㎡;

[0019] (4) Send the above dried pear slices into a far-...

Embodiment 2

[0022] A preparation method of nutritious dried pears, comprising the following steps:

[0023] (1) Select freshly collected pineapple pears in late autumn, wash them, dry them in the air, remove the core, slice them, and immerse them in a solution of pineapple extract with a mass concentration of 1.2% for later use. The temperature for soaking pear slices in the solution of pineapple extract is 14°C. The slice thickness is 4mm;

[0024] (2) Air-dry the spare pear slices at 50°C for 6 hours, and then transfer them to a vacuum freeze dryer for drying. The trap temperature is -36°C, and the drying time is 8 hours;

[0025] (3) Add carrageenan to 40 times its weight in water at a temperature of 94°C and stir until the carrageenan is completely dissolved, then add 2.6% of its weight in sodium alginate and 2.8% of sucrose, and mix to get Mix the solution, inject it into the spray dryer, and spray it on the dry surface of pears, and the spraying amount is 3g / ㎡;

[0026] (4) Send ...

Embodiment 3

[0028] A preparation method of nutritious dried pears, comprising the following steps:

[0029] (1) Select freshly collected pineapple pears in late autumn, wash them, dry them in the air, remove the core, slice them, and immerse them in a solution of pineapple extract with a mass concentration of 2.8% for later use. The temperature for soaking pear slices in the solution of pineapple extract is 8°C. The slice thickness is 5mm;

[0030] (2) Air-dry the spare pear slices at 60°C for 4 hours, and then transfer them to a vacuum freeze dryer for drying. The trap temperature is -36°C, and the drying time is 6 hours;

[0031] (3) Take carrageenan and add it to water equivalent to 50 times its weight at a temperature of 90°C and stir until the carrageenan is completely dissolved, then add 5.4% of its weight in sodium alginate and 1.2% of sucrose, and get Mix the solution, inject it into the spray dryer, and spray it on the dry surface of pears, and the spraying amount is 5g / ㎡;

[...

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Abstract

The present invention belongs to the technical field of selenium-enriched late autumn yellow pear processing and particularly relates to a preparation method of nutritional dry pears. The preparationmethod comprises steps of fresh late autumn yellow pear slice processing, hot air and vacuum freeze-drying, mixed solution spraying and far-infrared oven processing. Compared with the prior art, the preparation method has the following advantages: fresh pear slices are soaked using a pineapple extract solution, oxidation of the pear slices can be effectively prevented, and at the same time nutrients in the pear slices are effectively kept not lost; and then the air-drying and vacuum freeze-drying combined method is used to conduct drying of the pear slices, the dry pears are subjected to the rapid drying and slow drying, finally a mixed solution is sprayed on both sides of the pear slices, a layer of thin film forms on surfaces of the pear slices, a far-infrared treatment is combined, surface skins of the dry pears are hardened, a chewing resistance degree is increased, recovery is good after being chewed, and the preparation method improves mouthfeel of the dry pears, further reducesloss of nutrients in the dry pears and has an organic selenium content retention rate of 96% or more.

Description

technical field [0001] The invention belongs to the technical field of processing selenium-enriched late autumn yellow pears, and in particular relates to a preparation method of nutritious dried pears. Background technique [0002] Selenium is a rare element necessary for human beings. It has the functions of anti-cancer, anti-cancer, eliminating toxins, anti-oxidation, clearing cholesterol, and enhancing human immunity. In recent years, the role of trace element selenium has attracted widespread attention at home and abroad. According to China "Selenium and Health" database and nutritional research show that selenium is one of the 14 essential trace elements in human health and animals, and has triple biological functions of nutrition, anti-toxicity and detoxification, and is called a life-protecting agent. The human body cannot synthesize selenium itself, and the selenium in food is the main source of selenium. The existing technology has successfully cultivated a variety...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00A23L5/00A23L5/30A23P20/18A23L29/30
CPCA23V2002/00A23L5/00A23L5/30A23L19/01A23L19/03A23L29/03A23L29/30A23P20/18A23V2200/02A23V2300/10A23V2300/20A23V2200/14A23V2250/21A23V2250/5036A23V2250/5026A23V2250/628
Inventor 李维厚
Owner 蚌埠市众星蔬果科技专业合作社联合社
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