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Preparation method of dried nectarines

A nectarine and drying technology, which is applied to the functions of food ingredients, food preservation, and fruit and vegetable preservation, etc., can solve the problems of nutrient loss and low nutrient content, and achieve the effect of avoiding loss, rich nutrition, and rich taste

Inactive Publication Date: 2019-02-15
芜湖县兰馨油桃种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently prepared dried peaches have low nutrient content, and a large amount of nutrient components are lost during the preparation process.

Method used

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  • Preparation method of dried nectarines

Examples

Experimental program
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Effect test

Embodiment 1

[0017] A method for preparing dried nectarines, comprising the following steps: taking nectarine slices and immersing them in a color-protecting agent solution, soaking them, taking out the nectarine slices and then immersing them in xylitol-milk aqueous solution, soaking them, then freeze-drying in vacuum, and finally changing the temperature and pressing The dried nectarines were obtained by differential expansion and drying.

Embodiment 2

[0019] A method for preparing dried nectarines, comprising the steps of: washing the nectarines with water, soaking the nectarines in an aqueous solution of 0.05 wt% citric acid for 4 minutes, removing the pits and slicing to obtain nectarine slices with a thickness of 5-6mm, and taking the nectarine slices Immerse in the color-protecting agent solution, soak for 30 minutes, take out the nectarine slices and immerse them in the xylitol-milk aqueous solution, soak for 6.5 hours, then adjust the temperature to -10°C, freeze and vacuum-dry until the water content of the nectarine slices is 30wt%, Finally, dried nectarines were obtained by puffing and drying with variable temperature and pressure difference. The puffing temperature was 70°C, the puffing pressure was 0.3MPa, the evacuation temperature was 50°C, the stagnation time was 7min, and the evacuation time was 2.8h.

Embodiment 3

[0021] A method for preparing dried nectarines, comprising the steps of: washing the nectarines with water, soaking the nectarines in an aqueous solution of 0.07 wt% citric acid for 3 minutes, removing the pits and slicing them into slices to obtain nectarine slices with a thickness of 5-6 mm, and taking the nectarine slices Immerse in the color-protecting agent solution, soak for 40min, take out the nectarine slices and then immerse in the xylitol-milk aqueous solution, soak for 5.5h, then adjust the temperature to -15°C, freeze and vacuum-dry until the water content of the nectarine slices is 25wt%, Finally, dried nectarines are obtained by puffing and drying with variable temperature and pressure difference. The puffing temperature of puffing and drying with variable temperature and pressure difference is 75°C, the puffing pressure is 0.25MPa, the evacuation temperature is 55°C, the stagnation time is 5min, the evacuation time is 3.2h, and the color is preserved. The agent s...

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Abstract

The invention discloses a preparation method of dried nectarines. The method comprises the following steps: immersing nectarine slices in a color fixative solution, conducting soaking, taking out thenectarine slices, immersing the nectarine slices in a xylitol-milk aqueous solution, conducting soaking, conducting freeze vacuum drying, and finally conducting puffing and drying under variable temperature and differential pressure to obtain the dried nectarines. According to the invention, the steps are linked together, so that the prepared dried nectarines are rich in nutrients and sweet and crisp in mouth feel.

Description

technical field [0001] The invention relates to the technical field of nectarine processing, in particular to a method for preparing dried nectarines. Background technique [0002] my country has a large output of nectarines, which have a high water content and are sweet and sour. Nectarines are typical climacteric fruits. Due to the short harvest period of nectarines, they are concentrated in the market, juicy and tender, and are extremely perishable. At present, there are no effective and low-cost insurance measures for nectarines. Fresh food period is very short. People often make it into canned food, preserved peaches, peach juice, dried peach slices and other products. Currently prepared dried peaches have low nutrient content, and a large amount of nutrient components are lost during the preparation process. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a method for preparin...

Claims

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Application Information

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IPC IPC(8): A23B7/024A23B7/148A23L5/41A23L33/125A23L33/19
CPCA23B7/024A23B7/148A23V2002/00A23L5/41A23L33/125A23L33/19A23V2200/14A23V2200/16A23V2200/312A23V2250/6422
Inventor 许斌飞李兰华
Owner 芜湖县兰馨油桃种植专业合作社
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