CN104116058A - Preparation technology of dried longan - Google Patents
Preparation technology of dried longan Download PDFInfo
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- CN104116058A CN104116058A CN201410336517.8A CN201410336517A CN104116058A CN 104116058 A CN104116058 A CN 104116058A CN 201410336517 A CN201410336517 A CN 201410336517A CN 104116058 A CN104116058 A CN 104116058A
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- 235000013399 edible fruits Nutrition 0.000 claims abstract description 143
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- 238000004519 manufacturing process Methods 0.000 claims abstract description 24
- RHZUVFJBSILHOK-UHFFFAOYSA-N anthracen-1-ylmethanolate Chemical compound C1=CC=C2C=C3C(C[O-])=CC=CC3=CC2=C1 RHZUVFJBSILHOK-UHFFFAOYSA-N 0.000 claims abstract description 9
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0215—Post-treatment of dried fruits or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation technology of dried longan. The technology comprises the following steps: fruit picking, fresh keeping, fruit selecting, baking, grading, storing, and packaging. The technology achieves a pollution-free physical drying process in the production of dried longan. High quality anthracite is adopted as the heating raw material, the heating source and the baking room are separated, the residual gas after burning is discharged out of the room through a flue, the contact between the residual gas and the longan is avoided. The iron alloy with a high thermal capacity is indirectly heated by the heating source, then the high temperature iron alloy carries out heat exchange with air through the air supply circulation, then the heated air is introduced into a special U-shaped baking bed in a tunnel structure, the bed material is fully heated due to the complicated hydromechanics flow field structure, and thus the heat efficiency is improved. A constant temperature slow baking technology is adopted to guarantee the quality of dried longan. A thermocouple temperature measuring technology is adopted to monitor the temperatures of the bed body and the baking room in real time, the air flow amount in stove is timely adjusted at the same time, and thus the control and adjustment of temperature are realized.
Description
Technical field
The invention belongs to dry fruit manufacture technology field, relate in particular to a kind of manufacture craft of longan dry fruit.
Background technology
Longan (following with being commonly called as " longan ") originates in China, is the important subtropical fruit of south China.Longan fruits nutrition is abundant, and pulp is fresh and tender, and fruit juice is sweet, tasteful.But longan maturation under the high temperature of the 8-9 month, super-humid conditions is gathered, the Fruit physiology after gathering, biochemically change violently, fresh fruit is easy to change rotten, not resistance to long-distance transport, Long-term Storage.Under the harvest time room temperature of approximately 28 ℃, fruit is whole rotten rotting in a week generally.Due to the not resistance to storage of longan, except small part is for eating raw, major part is made dried longan, is beneficial to storage transportation.Adding longan is a kind of drupe, and pericarp, pulp and fruit stone are easily separated, can carry out by hand separation, and also available machinery carries out separation, for the deep processing of longan is provided convenience.Longan pulp contains abundant nutritional labeling and sugar, and fabricated product quality is good, has unique local flavor, and this is also the dried longan goods well received reasons in market at home and abroad.
Due to longan when maturation is gathered in high temperature season, its fruit structure and physilogical characteristics have determined its fresh fruit (seeing below the introduction of the technical characterictic of second portion) apt to deteriorate, thereby be unfavorable for fresh-keeping and store, therefore, at longan Harvest Time and prolific area, for fear of rotten the rotting of longan, produce waste loss, over the past thousands of years, people are constantly seeking preservation technique and the deep process technology of longan.Wherein, longan dry fruit manufacturing technology history is the longest, before more than 1,000 year, just has relevant record.
(1) antistaling fresh:
In the epoch that fall behind in science and technology, people are at a loss what to do to the storage of longan fresh fruit.But along with scientific and technical development, adopt cryopreservation to grow up gradually in conjunction with the technology of medicament anti-corrosive fresh-keeping: this method is a kind of preservation technique that the fresh-keeping worker of longan studies morely, is also a kind of method of the most generally applying in business.Longan is storage tolerance not, rotten very soon under normal temperature, and the storage of low temperature set medicament is current safer preservation method.
Suitable longan corrosion-resistant medicament has multiple, and some are widely used, and some are joined in vain by researcher, still under test, have certain fresh-keeping effect.Introduce several conventional and good antiseptic preservation technologies of effect below.
A. sec-butylamine anti-corrosive fresh-keeping
The method is studied successfully in the early 1980s by department of horticulture of Fujian Agriculture College, and the application fresh-keeping effect of going into operation is aborning good, but can not effectively control endocarp browning.Experimental result shows,, bag film anticorrosion with sec-butylamine pack, and in conjunction with fresh-keeping 30 days of cryopreservation, good fruit rate was more than 99.4%, weightlessness only 2.2%, and really look local flavor is normal, has extended and has eaten raw and the time of processing tank processed.
B. Lu look anti-corrosive fresh-keeping
The Lu domestic research of look antiseptic preservation technology is few, mainly contain the green-series antistaling agent that the people such as Pan of Fujian Province Zhangzhou City Inst. of Agricultural Science one mountain work out, the serial antistaling agent of Fujian Institute of Subtroical Plant development, and the Lu toner series antistaling agent that filters out through doing the people such as station Su Yurun of Licheng District, Quanzhou.Fresh-keeping sulfur dioxide and the releasing agent thereof of utilizing of Thailand's longan prevented duration of storage pericarp browning phenomenon effectively.
The mechanism of action and the pros and cons of a lot of anticorrisive agents, additive and food it be unclear that, even cannot make the judgement of science, food safety supervision department is difficult to countless many food preservatives, additive effectively detect and supervise for the moment, food preservative and additive cause food security accident again and again to occur, food security hidden danger is very large, the health of greatly damaging or threatening potentially consumer.In recent years, country payes attention to further to food security, the public's health perception progressively strengthens, to the pursuit of food security and quality of life rationality and science more, consumer suspects to the use of antisepsis antistaling agent, therefore, to current longan preservation technique, still can not make evaluation and the judgement of science.
According to data introduction, over nearly 20 years, Thailand's longan industry develop rapidly, cultivated area surpasses 2.88 ten thousand hectares, and annual production surpasses 100,000 tons, 1.272 hundred million dollars of the output values.Annual export volume is up to 2.3 ten thousand tons, 2,240 ten thousand dollars of export output values, and wherein fresh fruit is 15000 tons, 8000 tons, can, 200 tons of quick-frozen longan, 800 tons of dried products, export volume ranks first in the world.Although China's longan quality is better than Thailand's longan, kind is also many, owing to being subject to the restriction of deep process technology level, obviously lacks competitiveness.Thailand's longan is precocious compared with China, and in the Chinese longan front occuping market of going on the market, even after China's longan listing, Thailand's longan is still made rival claims as an equal with it, because Thailand's longan fruit shape is large, outward appearance is good, adds more advanced post-processing technology, freshness-retained longer a period of time.And China's longan is to adopt to adopt easily post processing at present mostly, even, not through adopting post processing, only with the form of thick product, to go on the market, appearance poor, cannot be with Thailand's longan competition.
Summary of the invention
The object of the embodiment of the present invention is to provide a kind of manufacture craft of longan dry fruit, is intended to solve the problem that can not realize safety, environmental protection completely that existing thermal source dry fruit technique exists.
The embodiment of the present invention is achieved in that a kind of manufacture craft of longan dry fruit, the manufacture craft of this longan dry fruit adopt comprise first a heatable brick bed, a heatable brick bed and multiple a heatable brick bed smokes again; With adobe kang, smoke, place the bamboo weaving of upper, middle and lower-ranking tiling and slight seat, the height of the 6-8cm in interval, evenly places fresh fruit;
First a heatable brick bed: enter a heatable brick bed with anthracite as fuel and light a fire, smoke the fresh fruit of selecting, in a heatable brick bed, baking zone temperature is controlled at 60 ± 5 ℃, dry 24 hours, therebetween after within 6 hours, turning over first and second time of a heatable brick bed, after every 4 hours, in succession turn over a heatable brick bed three, four times; Turning over a heatable brick bed will scrape every layer of fruit successively, respectively dress basket; Then by exchanging before and after upper and lower layer in a heatable brick bed, pour in a heatable brick bed and strike off successively, make fruit be heated evenly, be dried consistent; The standard that just a heatable brick bed complete is: the soft delicate fragrance of pericarp; Pulp tongue is stung easily, and is russet, and taste is pure sweet; Fruit stone is crisp hard, and one stings two halves;
A heatable brick bed again: the longan that first a heatable brick bed crossed, with fruit basket or fruit, enclose splendid attire and place two days, moisture remaining in pulp, fruit stone is diffused into after fruit face " moisture regain " gradually, with 60 ± 5 ℃ of temperature, dry again 12 hours; Levels is exchanged, and turns over a heatable brick bed twice, makes in pulp, fruit stone till moisture is evaporated; The dry standard of a heatable brick bed is again, i.e. hand stripping pericarp has embrittlement sound; Pulp obviously dwindles, and is close to fruit stone, and color and luster is pale brown; Fruit stone has fold, and tooth is stung broken;
Multiple a heatable brick bed: to fruit is large, meat is thick or air humidity is large, do not reach system dry standard, need again a heatable brick bed 2 hours to 4 hours, in case go mouldy.Finally making dry longan standard is: hand fruit can pick up the ears to hear the sound of the stiff rear shock shell of pulp; After opening shell, see pulp yellowish-brown. and be close to fruit stone, entrance Ci is glutinous, taste is dense sweet; Fruit stone tooth is stung the frangible scoriform that is.
Further, before smoking, need to pluck fruit, fresh-keeping and choosing fruit;
Pluck fruit: longan before and after White Dew 10 days, in 20 days, pluck, lower tree is good, during harvesting, underlying large bamboo or wicker basket, carry bamboo basket on the body, take fruit ladder, with catching rope, drag hook is fixed, with really cutting and win, during clip, must keep branch not impaired, the base of a fruit is stayed in beta pruning, guarantees non-incision, prevents that sugar, water loss and bacterium evil are raw;
Fresh-keeping, choosing fruit: lower tree packs the rare eye of uncovered into be slightd in basket, and built-in fresh grass, with ventilation and heat moisturizing.Then, select full and pericarp without small holes caused by worms, non-cracked fresh fruit, fresh fruit limit within 2-6 hour on a heatable brick bed.
Further, after smoking, need classification to process;
First select out and break, after little, flower shell fruit, then take fruit grain size as according to being divided into seven grades: be i.e. head circle, bubble circle, tribute circle, match circle, longan, tip circle, beneficial product; After longan system is dry, with automatic grader, press different grade size divided rank.
Further, storage is afterwards processed in classification, specifically comprises: after processing, dried longan packs, and puts into freezer, and temperature is at-5 ℃～5 ℃ stored dry fruit finished products.
Further, the manufacture craft of this longan dry fruit is finally packed: adopt modern vacuum-packed technique, longan dry fruit is sealed and packing.
The manufacture craft of longan dry fruit provided by the invention, by plucking fruit, fresh-keeping, choosing fruit, smoke, classification, preservation and packaging, the physical dryness process that has realized the production of longan dry fruit is pollution-free: adopt high-quality anthracite as heating raw, and heating source (cooking stove) and roasted isolation, after anthracite combustion, residual gas is exported outside roof by flue, the contacting of residual gas and longan after fuel combustion of having kept away rabbit completely; Utilize thermal source to ask and connect heating ferroalloy, utilize the high heat capacity of ferroalloy, by air-supply arrangement, drive airflow circulating and high temperature iron alloy to carry out heat exchange, clean hot-air is sent into special U-shaped tunnel structure and add hott bed, its complicated hydrodynamics flow field structure is fully heated a body material, has improved the thermal efficiency; Adopt constant temperature to cure at a slow speed technology, guaranteed the quality of dried longan pulp.In control measure, adopted thermocouple temperature measurement technology to carry out Real-Time Monitoring to the temperature in bed body and baking workshop, and regulated in time the air flux of cooking stove, thereby realized control and the adjusting of temperature.
Accompanying drawing explanation
Fig. 1 is the fabrication processing figure of the longan dry fruit that provides of the embodiment of the present invention.
The specific embodiment
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Below in conjunction with drawings and the specific embodiments, application principle of the present invention is further described.
As shown in Figure 1, the manufacture craft of the longan dry fruit of the embodiment of the present invention comprises the following steps:
S101: pluck fruit: longan within 10 days, be roughly equal to before and after White Dew in 20 days pluck, lower tree is good, early not yet done, sugar, nutrition, moisture are inadequate, move back late sugared flat taste, on meat, water is perishable, during harvesting, underlying large bamboo or wicker basket, carries bamboo basket on the body, takes fruit ladder, with catching rope, drag hook is fixed, with fruit, cut and win, must keep branch not impaired during clip, the base of a fruit is stayed in beta pruning, guarantee non-incision, prevent that sugar, water loss and bacterium evil are raw;
S102: fresh-keeping, choosing fruit: lower tree packs the rare eye of uncovered into be slightd in basket, and built-in fresh grass, with ventilation and heat moisturizing.Then, select full and pericarp without small holes caused by worms, non-cracked fresh fruit, fresh fruit limit within 2-6 hour on a heatable brick bed;
S103: smoke: first dry fruit is made before festival celebration in the mid-autumn, gift rich as admiring the full moon, celebrating, present.With adobe kang, smoke, place the bamboo weaving of upper, middle and lower-ranking tiling and slight seat (height of the 6-8cm in interval), evenly place fresh fruit therebetween, smoke and be divided into just a heatable brick bed, a heatable brick bed and multiple a heatable brick bed again;
S104: classification: the grade specification of the dry longan of Deng Shi is divided first to select out and broken, after little, flower shell fruit, then take fruit grain size as according to being divided into seven grades: i.e. head circle, bubble circle, tribute circle, match circle, longan, tip circle, beneficial product; After longan system is dry, with classifying screen, press different grade size classifications;
S105: storage: longan after drying unit meat contains abundant reduced sugar, and its hygroscopicity is strong, requires to pack with insect protected, protection against the tide, mildew-resistant bad, puts into freezer, and temperature is at-5 ℃～5 ℃ stored dry fruit finished products;
S106: packing: adopt modern vacuum-packed technique, longan dry fruit is sealed and packing.External packing is various informative, and traditional culture, aesthstic art are combined together with Modern food package standard.The mid-autumn or Spring Festival, then paste that " good fortune, Lu, longevity, happiness " and so on is lucky, celebrating red label is presented relatives and friends' gift as user.
In step S103, first a heatable brick bed: enter a heatable brick bed with Gulin County, Luzhou, high-quality anthracite that produce Xuyong County as fuel and light a fire, smoke the fresh fruit of selecting.Baking zone temperature is controlled at 60 ± 5 ℃ in a heatable brick bed, dry 24 hours, therebetween after within 6 hours, turning over first and second time of a heatable brick bed, after every about 4 hours, in succession turn over a heatable brick bed three, four times.Turning over a heatable brick bed will scrape every layer of fruit successively, respectively dress basket; Then by exchanging before and after upper and lower layer in a heatable brick bed, pour in a heatable brick bed and strike off successively, make fruit be heated evenly, be dried consistent.The standard that just a heatable brick bed complete is: the soft delicate fragrance of pericarp; Pulp tongue is stung easily, and is russet, and taste is pure sweet; Fruit stone is crisp hard, and one stings two halves;
A heatable brick bed again: the longan that first a heatable brick bed crossed, with fruit basket or a shelves bed mat made of woven strips of bamboo, impale and place two days, moisture remaining in pulp, fruit stone is diffused into after fruit face " moisture regain " gradually, with 60 ± 5 ℃ of temperature, dry again 12 hours; Therebetween, levels is exchanged, and turns over a heatable brick bed twice, makes in pulp, fruit stone till moisture is evaporated.The dry standard of a heatable brick bed is " the yellow core of meat is broken " again, i.e. hand stripping pericarp has embrittlement sound; Pulp obviously dwindles, and is close to fruit stone, and color and luster is pale brown; Fruit stone has fold, and tooth is stung broken;
Multiple a heatable brick bed: general longan be through first a heatable brick bed, a heatable brick bed can reach the dry standard of system again, but to fruit is large, meat is enjoyed or air humidity is large, reach the dry standard of system, also needs a heatable brick bed 2 to 4 hours, in case go mouldy again.With fruit basket or the shelves bed mat made of woven strips of bamboo, impale and place two days, make after moisture remaining in pulp, fruit stone " moisture regain ", with 60 ± 5 ℃ of lower floor's fruit temperature, 48 ± 2 ℃ of upper strata fruit temperature, a heatable brick bed is about 10 hours.Upper and lower two-layer, every 4 hours exchange, every layer strike off turn over roasting.Finally making dry longan standard is: hand fruit can pick up the ears to hear the sound of the stiff rear shock shell of pulp; After opening shell, see pulp yellowish-brown. and be close to fruit stone, entrance Ci is glutinous, taste is dense sweet; Fruit stone tooth is stung the frangible scoriform that is.
Concrete steps of the present invention are as follows:
Step 1, pluck fruit: longan within 10 days, be roughly equal to before and after White Dew in 20 days pluck, lower tree is good, early not yet done, sugar, nutrition, moisture are inadequate, move back late sugared flat taste, on meat, water is perishable.During harvesting, underlying large bamboo or wicker basket, carries bamboo basket on the body, takes fruit ladder, and with catching rope, drag hook is fixed, and cuts and wins with fruit, must keep branch not impaired during clip, the base of a fruit is stayed in beta pruning, and assurance non-incision prevents sugar, water loss and the life of bacterium evil;
Step 2, fresh-keeping, choosing fruit: lower tree packs the rare eye of uncovered into be slightd in basket, and built-in fresh grass, with ventilation and heat moisturizing.Then, select full and pericarp without small holes caused by worms, non-cracked fresh fruit, fresh fruit limit within 2-6 hour on a heatable brick bed;
Step 3, smokes: first dry fruit is made before festival celebration in the mid-autumn, gift rich as admiring the full moon, celebrating, present.With adobe kang, smoke, place the bamboo weaving of upper, middle and lower-ranking tiling and slight seat (height of the 6-8cm in interval), evenly place fresh fruit therebetween, smoke and be divided into just a heatable brick bed, a heatable brick bed and multiple a heatable brick bed again;
First a heatable brick bed: enter a heatable brick bed with Gulin County, Luzhou, high-quality anthracite that produce Xuyong County as fuel and light a fire, smoke the fresh fruit of selecting.Baking zone temperature is controlled at 60 ± 5 ℃ in a heatable brick bed, dries one round the clock, therebetween after within 6 hours, turning over first and second time of a heatable brick bed, after every about 4 hours, in succession turn over a heatable brick bed three, four times.Turning over a heatable brick bed will scrape every layer of fruit successively, respectively dress basket; Then upper and lower layer front and back in a heatable brick bed, to clearly, are poured in a heatable brick bed and struck off successively, make fruit be heated evenly, be dried consistent.The standard that just a heatable brick bed complete is: the soft delicate fragrance of pericarp; Pulp tongue is stung easily, and is russet, and taste is pure sweet; Fruit stone is crisp hard, and one stings two halves;
A heatable brick bed again: the longan that first a heatable brick bed crossed, with fruit basket or a shelves bed mat made of woven strips of bamboo, impale and place two days, moisture remaining in pulp, fruit stone is diffused into after fruit face " moisture regain " gradually, with 60 ± 5 ℃ of temperature, dry again 12 hours; Therebetween, levels is exchanged, and turns over a heatable brick bed twice, makes in pulp, fruit stone till moisture is evaporated.The dry standard of a heatable brick bed is " the yellow core of meat is broken " again, i.e. hand stripping pericarp has embrittlement speech; Pulp obviously dwindles, and is close to fruit stone, and color and luster is pale brown; Fruit stone has fold, and tooth is stung broken;
Multiple a heatable brick bed: general longan be through first a heatable brick bed, a heatable brick bed can reach the dry standard of system again, but to fruit is large, meat is enjoyed or air humidity is large, reach the dry standard of system, also needs a heatable brick bed 2 to 4 hours, in case go mouldy again.Comospore basket or the shelves bed mat made of woven strips of bamboo impale to be placed two days, makes after moisture remaining in pulp, fruit stone " moisture regain ", and with 60 ± 5 ℃ of lower floor's fruit temperature, 48 ± 2 ℃ of upper strata fruit temperature, a heatable brick bed is about 10 hours.Upper and lower two-layer, every 4 hours exchange, every layer strike off turn over roasting.Finally making dry longan standard is: hand fruit can pick up the ears to hear the sound of the stiff rear shock shell of pulp; After opening shell, see pulp yellowish-brown. and be close to fruit stone, entrance Ci is glutinous, taste is dense sweet; Fruit stone tooth is stung the frangible scoriform that is.
Step 4, classification: grade specification is divided first to select out and broken, after little, flower shell fruit, then take fruit grain size as according to being divided into seven grades: i.e. head circle, bubble circle, tribute circle, match circle, longan, tip circle, beneficial product.After longan system is dry, with classifying screen, press different grade size classifications.Storage: dry longan unit meat contains abundant reduced sugar, and its hygroscopicity is strong, requires to pack with insect protected, protection against the tide, mildew-resistant bad.Folk tradition storage is generally imbedded in grain mass, with grain, keeps the dry of dry osmanthus.Our company has set up two large cold storages, and temperature is at-5 ℃～5 ℃ stored dry fruit finished products;
Step 5, packing: adopt modern vacuum-packed technique, longan dry fruit is sealed and packing.External packing is various informative, and traditional culture, aesthstic art are combined together with Modern food package standard.The mid-autumn or Spring Festival, then paste that " good fortune, Lu, longevity, happiness " and so on is lucky, celebrating red label is presented relatives and friends' gift as user.
Technique effect of the present invention:
A. pure physical dryness process:
From technique, the raw material that longan dry fruit is made is directed to fresh fruit, except simple artificial screening, intact fruit is sent into and is cured workshop heating, drying.In manufacturing process, do not need cleaning agent and other additives completely, purely belong to physical dryness process.
B. the heating means of clean, efficient, environmental protection:
Once adopted in history the materials such as firewood, charcoal, coal as source materials, the hot-air that is mixed with flue gas is directly sent into roasting bed heated baking longan fresh fruit, toxic and harmful in flue gas (as carbon monoxide, sulfur dioxide etc.) and tar can infiltrate in fruit, polluted product, cause fruit taint of odour simultaneously, greatly reduce the quality of longan dry fruit, even do not meet modern food safety standard.Therefore, the present invention had both considered the advantage of traditional technology, had introduced again some modern technologies, had greatly improved the quality of product.Its technical characteristics is as follows:
Pollution-free: adopt high-quality anthracite as heating raw, and heating source (cooking stove) and roasted isolation, after anthracite combustion, residual gas is exported outdoorly by flue, has avoided contacting of residual gas and longan after fuel combustion completely;
High efficiency, low energy consumption: utilize thermal source indirect ferroalloy, utilize the high heat capacity of ferroalloy, by air-supply arrangement, drive airflow circulating and high temperature iron alloy to carry out heat exchange, clean hot-air is sent into special U-shaped tunnel structure and add hott bed, its complicated hydrodynamics flow field structure is fully heated a body material, and the thermal efficiency is very high; Add hott bed body material and retained traditional brick mix structure material, its thermal conductivity is low, has extraordinary heat-insulating property, and thermal losses is little, greatly reduces energy consumption, energy-efficient.Complete equipment facility is with low cost, easily builds, and addressing is flexible.
High-quality: the baking of fresh longan must be carried out at a suitable temperature, more than first considering that its baking temperature must reach the normal temperature of microbial reproduction, thereby suppress its normal vital movement; Secondly also to consider to have the enough speed of evaporation fruit moisture, thereby realize the object of making dry fruit; Again, baking temperature can only guarantee to evaporate fresh fruit moisture, and can not destroy its nutriment composition.Therefore, the constant temperature that the present invention inherits accumulation for many years cures at a slow speed technology, has guaranteed the quality of dried longan pulp.In control measure, adopted thermocouple temperature measurement technology to carry out Real-Time Monitoring to the temperature in bed body and baking workshop, and regulated in time the rate of air circulation of cooking stove, thereby realized control and the adjusting of temperature;
C. modern physical fresh-keeping technology:
Because southern climates is moist, high humidity, the easy moisture absorption of dry longan, can shorten its shelf-life.Therefore, this project adopts vacuum packing machine to carry out packing, the vanning of classifying again of the product of packing.For regulating the product inventory of sales season, adopt large cold storage to carry out cryopreservation, greatly extend the shelf-life of dry longan, thereby initiatively won market.Vacuum freshness retaining technology is that food and the external world are carried out to physical isolation, and technique of refrigeration is vital signs and the active behavior that utilizes microorganism, by cryogenic technique, suppress harmful microbe and breed, avoid accelerating the aging of food with rotten under temperature Change or illumination simultaneously;
The present invention and domestic and international similar technology comparison:
Tradition dry fruit nature drying technics, has the shortcoming and the unmanageable factor that are difficult to overcome.First be slow-drying, be difficult to make colory product.Next is the restriction that can be subject to weather conditions, and product often can be because drying putrid and deteriorated overcast and rainy season.Also easily be subject to the pollutions such as dust, impurity, insect simultaneously, cause fruit health not up to standard, consumption of raw materials is large.
This technology is compared with traditional processing method, has production efficiency high, pollution-free, is applicable to large-scale production; Good product quality, the longan of processing, lichee etc. do not change original nutritional labeling. and its meat is soft and moist, and color and luster is even, and taste is fragrant and sweet, and figure is full.
Compare with domestic and international similar technology, it is large that this technology has low cost, low input, production capacity, good product quality, green safety, the feature such as economic results in society are remarkable.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (5)
1. a manufacture craft for longan dry fruit, is characterized in that, the manufacture craft of this longan dry fruit adopt comprise first a heatable brick bed, a heatable brick bed and multiple a heatable brick bed smokes again; With adobe kang, smoke, place the bamboo weaving of upper, middle and lower-ranking tiling and slight seat, the height of the 6-8cm in interval, evenly places fresh fruit;
First a heatable brick bed: enter a heatable brick bed with anthracite as fuel and light a fire, smoke the fresh fruit of selecting, in a heatable brick bed, baking zone temperature is controlled at 60 ± 5 ℃, dry 24 hours, during every 6 hours, after turning over first and second time of a heatable brick bed, after every 4 hours, in succession turn over a heatable brick bed three, four times; Turning over a heatable brick bed will scrape every layer of fruit successively, respectively dress basket; Then by exchanging before and after upper and lower layer in a heatable brick bed, pour in a heatable brick bed and strike off successively, make fruit be heated evenly, be dried consistent; The standard that just a heatable brick bed complete is: the soft delicate fragrance of pericarp; Pulp tongue is stung easily, and taste is pure sweet; Fruit stone is crisp hard, is russet, and one stings two halves;
A heatable brick bed again: the longan that first a heatable brick bed crossed, with fruit basket or fruit, enclose splendid attire and place two days, moisture remaining in pulp, fruit stone is diffused into after fruit face " moisture regain " gradually, with 60 ± 5 ℃ of temperature, dry again 12 hours; Levels is exchanged, and turns over a heatable brick bed twice, makes in pulp, fruit stone till moisture is evaporated; The dry standard of a heatable brick bed is again: hand stripping pericarp has embrittlement sound; Pulp obviously dwindles, and is close to fruit stone, and color and luster is pale brown; Fruit stone has fold, and tooth is stung broken;
Multiple a heatable brick bed: to fruit is large, meat is thick or air humidity is large, do not reach system dry standard, need a heatable brick bed 2-4 hour again, in case go mouldy; Finally making dry longan standard is: hand fruit can pick up the ears to hear the sound of the stiff rear shock shell of pulp; After opening shell, see pulp yellowish-brown. and be close to fruit stone, entrance Ci is glutinous, taste is dense sweet; Fruit stone tooth is stung the frangible scoriform that is.
2. the manufacture craft of longan dry fruit as claimed in claim 1, is characterized in that, needs to pluck fruit, fresh-keeping and choosing fruit before smoking;
Pluck fruit: longan is plucked in 10 days before and after White Dew, lower tree is good, and during harvesting, underlying large bamboo or wicker basket, carries bamboo basket on the body, take fruit ladder, with catching rope, drag hook is fixed, and cuts and wins with fruit, during clip, palpus maintenance branch is not impaired, the base of a fruit is stayed in beta pruning, guarantees non-incision, prevents that sugar, water loss and bacterium evil are raw;
Fresh-keeping, choosing fruit: lower tree packs the rare eye of uncovered into be slightd in basket, and built-in fresh grass, with ventilation and heat moisturizing.Then, select full and pericarp without small holes caused by worms, non-cracked fresh fruit, fresh fruit limit within 2 hours-6 hours on a heatable brick bed.
3. the manufacture craft of longan dry fruit as claimed in claim 1, is characterized in that, needs classification to process after smoking;
First select out and break, after little, flower shell fruit, then take fruit grain size as according to being divided into seven grades: be i.e. head circle, bubble circle, tribute circle, match circle, longan, tip circle, beneficial product; After longan system is dry, with automatic grader, press different grade size divided rank.
4. the manufacture craft of the longan dry fruit as described in claim 1 or 3, is characterized in that, storage is afterwards processed in classification, specifically comprises: dried longan packs, and put into freezer, temperature is at-5 ℃～5 ℃ stored dry fruit finished products.
5. the manufacture craft of longan dry fruit as claimed in claim 1, is characterized in that, the manufacture craft of this longan dry fruit is finally packed: adopt modern vacuum-packed technique, longan dry fruit is sealed and packing.
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| CN105124460A (en) * | 2015-09-10 | 2015-12-09 | 陈伟 | Quick-frozen longan flesh production method |
| CN109288104A (en) * | 2018-11-12 | 2019-02-01 | 方家铺子（莆田）绿色食品有限公司 | A kind of longan fresh fruit hangs yellow processing equipment and its processing method |
| CN110432469A (en) * | 2018-05-04 | 2019-11-12 | 泸州市邓氏土特产品有限公司 | A kind of drying production method and production line of shell class fruit |
| US10820603B2 (en) | 2017-06-19 | 2020-11-03 | Marija Djekic-Ivankovic | Prune-based nutrient-rich materials and related processes |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124460A (en) * | 2015-09-10 | 2015-12-09 | 陈伟 | Quick-frozen longan flesh production method |
| US10820603B2 (en) | 2017-06-19 | 2020-11-03 | Marija Djekic-Ivankovic | Prune-based nutrient-rich materials and related processes |
| CN110432469A (en) * | 2018-05-04 | 2019-11-12 | 泸州市邓氏土特产品有限公司 | A kind of drying production method and production line of shell class fruit |
| CN110432469B (en) * | 2018-05-04 | 2023-06-23 | 泸州市邓氏土特产品有限公司 | Drying production method and production line for shell fruits |
| CN109288104A (en) * | 2018-11-12 | 2019-02-01 | 方家铺子（莆田）绿色食品有限公司 | A kind of longan fresh fruit hangs yellow processing equipment and its processing method |
| CN109288104B (en) * | 2018-11-12 | 2023-09-01 | 方家铺子（莆田）绿色食品有限公司 | Longan fresh fruit yellowing treatment equipment and treatment method thereof |
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Application publication date: 20141029 |