Processing technology of dried noni fruits

Abstract

The invention discloses a processing technology of dried noni fruits. The technology comprises the following steps: slicing noni fruits at night, putting noni fruit slices into a constant-temperaturespace, removing at least 20% of water, airing the rest 80% of water of the slices under the sun in the daytime, putting the slices aired in the daytime into a constant-temperature environment at night, and performing drying to enhance the water evaporation speed. Due to reduction of moisture, the slices are easy to dry in the sun, so that the drying time is shortened, the drying efficiency is improved, mildewing is prevented, the shelf life of the dried fruits is prolonged, the quality of the dried fruits is improved, few impurities float when the dried fruits are soaked in water in the laterperiod, the water quality is relatively clear, and the taste, the flavor and the like are further improved.

Description

technical field [0001] The invention relates to the technical field of dried fruit manufacturing, in particular to a processing technology of dried noni fruit. Background technique [0002] Noni fruit, also known as Morinda citrifolia, Morinda citrifolia, noni, scientific name Morinda Citrifolia Linn, is a plant of the genus Morinda citrifolia in the Rubiaceae family. It is reported that the whole body of Noni fruit tree has health care and medicinal value. Its fruit is rich in components of human cells and somatic cells, and its nutritional value is very rich. The content of vitamin C in the fruit is very high, which has a strong antioxidant effect, can resist free radicals, delay cell aging, and noni fruit contains improved The substance of brain cells can enhance the body's immunity and improve insomnia. In order to facilitate consumption, noni fruit slices are usually sun-dried and stored. When you want to eat, just soak the dried fruit in water, which is convenient. f...

AI Technical Summary

Problems solved by technology

[0003] In the prior art, Noni fruit is sliced ​​and taken directly to the air. The noni fruit that has just been sliced ​​has a lot of water. When drying, the water on the surface of the slice evaporates first and then the water inside, so the slice is difficult to dry and needs to be dried. The time increases, and the slices that are not dried during the day are directly stacked together at night, and then taken outside to dry the next day after being placed, and this is repeated until the slices are dried. Since there is still a certain amount of water in the slices, after After one night of storage, it is easy to mold, soften and prolong the drying time. After drying in the daytime, the slices contain a certain amount of heat, and the slices will form a certain temperature when stacked together, making the meat of the slices easy to rot. The consequences of later drying The dried meat is not firm, and the dried fruit has more impurities floating in the water, and the taste and taste are not good.

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