Cleaning and processing method for reducing mould breeding of dried fruits

Abstract

The invention relates to a cleaning and processing method for reducing mould breeding of dried fruits, which strictly controls each flow in the processing process, sequentially performs pre-cleaning, spray flushing, blanching, water channel flushing and vibration spray flushing before processing, and then performs cooling ultraviolet sterilization and steam sterilization treatment after drying, so that harmful bacteria such as mould and spore bacteria can be efficiently killed, by means of the method, harmful bacteria in the dried fruits can be controlled within the range which cannot be detected, and the problems that in the processing process of the dried fruits, due to the material characteristics, the dried fruits are prone to sticking, discoloring and the like are solved. The key point of the application lies in blanching and steam sterilization processes, the blanching can remove mould on the surfaces of the dried fruits, the blanching time is strictly controlled, and the skin damage of the dried fruits is avoided; the high-temperature and high-pressure steam directly acts on the dried fruit materials, on one hand, the high-temperature and high-pressure steam can achieve the sterilization effect in a short time, and on the other hand, the problems of browning and the like of fruits caused by traditional high temperature can be avoided through short-time treatment.

Description

technical field [0001] The invention relates to the technical field of dried fruit processing, in particular to a cleaning and processing method for reducing the growth of mold in dried fruit. Background technique [0002] Dried fruit materials (such as raisins, etc.) are easily damaged and sticky due to the long drying time in the natural drying process, and the materials contain high sugar content. Due to storage and transportation problems in the later stage, they are easily contaminated and breed harmful bacteria. [0003] The production and processing of traditional dried fruit materials is mainly based on cleaning, drying and selection. It is difficult to effectively control and remove invisible harmful bacteria (such as mold, E. coli, etc.), and it is difficult to keep the finished product clean and hygienic. Conducive to storage package sales. [0004] According to the types and characteristics of harmful bacteria in dried fruit, the following analysis is made: [...

AI Technical Summary

Problems solved by technology

[0006] 2) As for the mold and spore-like bacteria in dried fruit, such harmful bacteria are more harmful and easy to breed harmful toxins, and it is difficult to kill them by conventional cleaning and drying, and the use of chemical agents for sterilization is not in line with food processing requirements

For physical sterilization, high temperature can effectively sterilize but will affect the overall sensory quality of the material

Images