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Method for preparing dried apples through combination of ultrasonic osmotic dehydration and microwave drying

A technology of microwave drying and osmotic dehydration, which is applied in the directions of food ultrasonic treatment, food drying, and the function of food ingredients, can solve problems such as unfavorable human health and health preservation needs, and achieve the advantages of short interval time, high moisture content and food safety. Effect

Inactive Publication Date: 2018-06-15
贺州智桂生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although the above-mentioned documents or disclosed related technologies all use technologies such as hot air drying and microwave drying to dehydrate fruits and vegetables, in order to prolong the shelf life of the product and improve the sweetness and aroma of the product, more or less sweeteners are added. , preservatives, spices and other ingredients are not conducive to human health and health needs

Method used

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  • Method for preparing dried apples through combination of ultrasonic osmotic dehydration and microwave drying
  • Method for preparing dried apples through combination of ultrasonic osmotic dehydration and microwave drying

Examples

Experimental program
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Effect test

Embodiment 1

[0033] The method for preparing dried apples by means of ultrasonic osmotic dehydration combined with microwave drying comprises the following steps:

[0034] S1: Pre-treatment: Fresh, healthy and disease-free apples are washed, peeled and cored, and cut into thin slices with a thickness of 0.3 cm and a width of 2 cm;

[0035] S2: Enzyme inhibition and color protection treatment: after 15 minutes, soak the apple slices obtained in step S1 in a 0.1 mmol / L glutathione solution for 10 minutes, and then evacuate for 10 minutes at 20 kPa;

[0036] S3: Sterilization: after 12 minutes, the apple slices obtained in step S2 were sterilized by ultraviolet rays at a temperature of 25° C. and an ultraviolet wavelength of 270 nm for 15 minutes;

[0037] S4: Soaking: After 8 minutes, soak the apple thin slices obtained in step S3 according to the mass ratio of 2.5:20 to the 50% wt sucrose solution, and the soaking time is 20 minutes;

[0038] S5: Ultrasonic osmotic dehydration: the materia...

Embodiment 2

[0041] The method for preparing dried apples by means of ultrasonic osmotic dehydration combined with microwave drying comprises the following steps:

[0042] S1: Pre-treatment: Fresh, healthy and disease-free apples are washed, peeled, and cored, and cut into thin slices with a thickness of 0.5 cm and a width of 5 cm;

[0043] S2: Enzyme inhibition and color protection treatment: after 13 minutes, soak the apple slices obtained in step S1 in 0.4 mmol / L glutathione solution, perform color protection treatment for 10 minutes, and then perform evacuation treatment at 30 kPa for 5 minutes;

[0044] S3: Sterilization: After 9 minutes, the apple slices obtained in step S2 were sterilized by ultraviolet rays at a temperature of 35° C. and at a wavelength of ultraviolet rays of 290 nm for 8 minutes;

[0045] S4: Soaking: After 6 minutes, soak the apple slices obtained in step S3 at a mass ratio of 1:20 to 65% wt sucrose solution, and the soaking time is 50 minutes;

[0046] S5: ultr...

Embodiment 3

[0049]The method for preparing dried apples by means of ultrasonic osmotic dehydration combined with microwave drying comprises the following steps:

[0050] S1: Pre-treatment: fresh, healthy and disease-free apples are cut into thin slices with a thickness of 0.4 cm and a width of 3 cm after being killed, cleaned, peeled, and cored;

[0051] S2: Enzyme inhibition and color protection treatment: after 10 minutes, soak the apple slices obtained in step S1 in a glutathione solution with a concentration of 0.3 mmol / L, perform color protection treatment for 8 minutes, and then perform evacuation treatment at 25 kPa for 8 minutes;

[0052] S3: Sterilization: after 11 minutes, the apple slices obtained in step S2 were sterilized by ultraviolet rays at a temperature of 30° C. and a wavelength of ultraviolet rays of 280 nm for 12 minutes;

[0053] S4: Soaking: after 5 minutes, soak the apple slices obtained in step S3 for 60 minutes according to the mass ratio of 1:10 with 60% wt sucr...

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Abstract

The invention discloses a method for preparing dried apples through combination of ultrasonic osmotic dehydration and microwave drying, and belongs to the technical field of processing of fruit and vegetable products. The method comprises the following steps of performing preprocessing, performing sterilization and enzyme deactivation, performing ultrasonic osmotic dehydration, performing microwave drying and the like. According to the method for making dried apples through microwave drying, in the processing course, the temperature is low, the usage quantity of additives is low, the fruits are high in flavor maintaining degree, nutrient loss is low, the fruits are resistant to storage, and the requirements of healthy foods are met.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable dehydration processing, and in particular relates to a method for drying dried apples by means of ultrasonic osmosis dehydration combined with microwave drying. Background technique [0002] Our country is rich in fruit and vegetable resources. With the increase of people's demand for high-quality convenience food, the drying technology of various fruits and vegetables such as grapes, apples, strawberries, blueberries, bitter gourd, and shiitake mushrooms is also advancing with the continuous advancement of science and technology. Fruits and vegetables contain water, sugar, protein, vitamins and other ingredients. Traditional drying methods mainly include natural drying, shade drying, and hot air drying. However, these methods generally have high energy consumption, low production capacity, low efficiency, and difficult quality control. The technical problems are not conducive to the f...

Claims

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Application Information

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IPC IPC(8): A23L5/30A23L5/41A23L19/00
CPCA23V2002/00A23L5/32A23L5/34A23L5/41A23L19/03A23V2300/10A23V2200/048A23V2250/31A23V2300/48
Inventor 唐友铖
Owner 贺州智桂生物科技有限公司
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