CN105831237A - Storage method of dried fruits - Google Patents
Storage method of dried fruits Download PDFInfo
- Publication number
- CN105831237A CN105831237A CN201610193958.6A CN201610193958A CN105831237A CN 105831237 A CN105831237 A CN 105831237A CN 201610193958 A CN201610193958 A CN 201610193958A CN 105831237 A CN105831237 A CN 105831237A
- Authority
- CN
- China
- Prior art keywords
- fruit
- dried
- dried fruit
- fruits
- vacuum drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000003860 storage Methods 0.000 title claims abstract description 42
- 235000011869 dried fruits Nutrition 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 34
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 51
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- 238000001291 vacuum drying Methods 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000002274 desiccant Substances 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical group O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 12
- 238000012856 packing Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 230000006835 compression Effects 0.000 claims description 6
- 238000007906 compression Methods 0.000 claims description 6
- 230000000249 desinfective effect Effects 0.000 claims description 6
- 230000005855 radiation Effects 0.000 claims description 6
- 239000000377 silicon dioxide Substances 0.000 claims description 6
- 235000012239 silicon dioxide Nutrition 0.000 claims description 5
- 230000007774 longterm Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000033001 locomotion Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
- A23B7/005—Preserving by heating
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a storage method of dried fruits. The storage method mainly comprises the following operation steps: (1) rotten and deteriorated fruits are selected and abandoned, and then the selected fruits are soaked into a clear water for 5-10 minutes; (2) the fruits are taken out, the taken out fruits are cut into strips, and the fruit strips are put into a citric acid solution to be continuously soaked for 30-60 minutes; (3) the fruit strips are taken out from the citric acid solution, water is drained, and the drained fruit strips are air-dried for 15-25 minutes; (4) the air-dried fruit strips are put into a vacuum drying tank to conduct vacuum drying and heating for 5-8 hours; and (5) the vacuum dried fruit strips are cooled to a room temperature, the cooled fruit strips are packed into a package box, and 70-100 g of a drying agent is added. The storage method of the dried fruits can solve the existing technical problems that the storage method of the dried fruits is low in efficiency and easy to go bad. At the same time, the storage method can improve productivity and the quality of the dried fruits.
Description
Technical field
The present invention relates to a kind of storage procedures, be specifically related to the storage procedures of a kind of dried fruit.
Background technology
Fruit nutrition enriches, and preserves persistently, and eat unique flavor especially after making dried fruit.But the organism of a work it is still after harvesting due to fresh fruit, proceed its vital movement, fruit after gathering can not obtain the supply of moisture and nutrition again from grafting branch, carries out life merit alive, mainly alienation decomposition only with the nutrient substance of storage in growth course.Along with the consumption of nutritional labeling and losing of moisture, the quality of fruit is continually changing, and finally loses edibility, whether long-term or short term storage, fruit all suffers from the invasion and attack of external microbe such as enzyme bacterium and antibacterial etc. at any time, will cause rotten after fruit is by microbial infection.Existing fruit wants long term storage and all can make dried fruit to carry out storage edible, although storage method is more, but there are still storage method inefficiency and problem apt to deteriorate.
Summary of the invention
Purpose: the present invention discloses the storage procedures of a kind of dried fruit, can not only solve existing dried fruit storage method and there is inefficiency, technical problem apt to deteriorate, can improve production efficiency simultaneously, promote the quality of dried fruit.
Technical scheme: the invention discloses the storage procedures of a kind of dried fruit, mainly includes following step:
(1), select and throw away the fruit rotted, then the fruit after selecting is soaked 5-10 minute in clear water；
(2), fruit is pulled out after, be cut into strip, put in citric acid solution continue soak 30-60 minute；
(3) from citric acid solution, by fruit pull control water out, dry 15-25 minute；
(4), will drain after fruit put into vacuum drying tank, carry out vacuum drying heating 5-8 hour；
(5), by the fruit after vacuum drying it is cooled to load after room temperature in the packing box of 50cm × 30cm, and puts into desiccant 70-100g.
The storage procedures of a kind of dried fruit of the present invention, storage steps is simple, and processing efficient is convenient, is suitable for large-scale application.
The storage procedures of further above-mentioned a kind of dried fruit, its described clear water is the pure clear water after sterilizing.Ensure in dried fruit manufacturing process clean, reduce germ contamination.
The storage procedures of further above-mentioned a kind of dried fruit, the concentration of its described citric acid solution is 0.1%-0.3%.Can effectively prevent dried fruit corrupt.
The storage procedures of further above-mentioned a kind of dried fruit, temperature during its described vacuum drying heating is 60-80 DEG C.Can guarantee that by moisture evaporation completely.
The storage procedures of further above-mentioned a kind of dried fruit, its described desiccant is silicon dioxide.Clean environmental protection, green convenient.
The storage procedures of further above-mentioned a kind of dried fruit, the packing box of its described dried fruit is through ultraviolet radiation for sterilizing and disinfecting.Can guarantee that in storage process, reduce growing of antibacterial etc..
The storage procedures of further above-mentioned a kind of dried fruit, the packing box of its described dried fruit is the heat-resisting waterproof packing box of resistance to compression.Can guarantee that dried fruit intact in storage and transportation.
Beneficial effect:The storage procedures of a kind of dried fruit disclosed by the invention, can not only long term storage dried fruit, storage quality can be promoted greatly simultaneously, improve production efficiency, it is ensured that mouthfeel, meet the demand of consumers in general.
Detailed description of the invention
To be further elucidated with the present invention by several specific embodiments below, these embodiments, simply to illustrate that problem, are not a kind of restriction.
Embodiment 1
The storage procedures of a kind of dried fruit, comprises the following steps
(1), select and throw away the fruit rotted, then the fruit after selecting is soaked 5 minutes in clear water；
(2), fruit is pulled out after, be cut into strip, put in the citric acid solution that concentration is 0.1% continue soak 30 minutes；
(3) from citric acid solution, by fruit pull control water out, dry 15 minutes；
(4), will drain after fruit put into vacuum drying tank, carry out under the conditions of 60 DEG C vacuum drying heating 5 hours；
(5), by the fruit after vacuum drying it is cooled to load after room temperature in the heat-resisting waterproof packing box of the resistance to compression through ultraviolet radiation for sterilizing and disinfecting of 50cm × 30cm, and puts into desiccant silicon dioxide 70g.
Embodiment 2
The storage procedures of a kind of dried fruit, comprises the following steps
(1), select and throw away the fruit rotted, then the fruit after selecting is soaked 6 minutes in clear water；
(2), fruit is pulled out after, be cut into strip, put in the citric acid solution that concentration is 0.2% continue soak 40 minutes；
(3) from citric acid solution, by fruit pull control water out, dry 18 minutes；
(4), will drain after fruit put into vacuum drying tank, carry out under the conditions of 70 DEG C vacuum drying heating 6 hours；
(5), by the fruit after vacuum drying it is cooled to load after room temperature in the heat-resisting waterproof packing box of the resistance to compression through ultraviolet radiation for sterilizing and disinfecting of 50cm × 30cm, and puts into desiccant silicon dioxide 80g.
Embodiment 3
The storage procedures of a kind of dried fruit, comprises the following steps
(1), select and throw away the fruit rotted, then the fruit after selecting is soaked 8 minutes in clear water；
(2), fruit is pulled out after, be cut into strip, put in the citric acid solution that concentration is 0.3% continue soak 50 minutes；
(3) from citric acid solution, by fruit pull control water out, dry 20 minutes；
(4), will drain after fruit put into vacuum drying tank, carry out under the conditions of 80 DEG C vacuum drying heating 7 hours；
(5), by the fruit after vacuum drying it is cooled to load after room temperature in the heat-resisting waterproof packing box of the resistance to compression through ultraviolet radiation for sterilizing and disinfecting of 50cm × 30cm, and puts into desiccant silicon dioxide 90g.
Embodiment 4
The storage procedures of a kind of dried fruit, comprises the following steps
(1), select and throw away the fruit rotted, then the fruit after selecting is soaked 10 minutes in clear water；
(2), fruit is pulled out after, be cut into strip, put in the citric acid solution that concentration is 0.1% continue soak 60 minutes；
(3) from citric acid solution, by fruit pull control water out, dry 25 minutes；
(4), will drain after fruit put into vacuum drying tank, carry out under the conditions of 70 DEG C vacuum drying heating 8 hours；
(5), by the fruit after vacuum drying it is cooled to load after room temperature in the heat-resisting waterproof packing box of the resistance to compression through ultraviolet radiation for sterilizing and disinfecting of 50cm × 30cm, and puts into desiccant silica 1 00g.
The above is only the preferred embodiment of the present invention, it is noted that for those skilled in the art, under the premise without departing from the principles of the invention, it is also possible to make some improvement, and these improvement also should be regarded as protection scope of the present invention.
Claims (7)
1. the storage procedures of a dried fruit, it is characterised in that: comprise following step:
(1), select and throw away the fruit rotted, then the fruit after selecting is soaked 5-10 minute in clear water；
(2), fruit is pulled out after, be cut into strip, put in citric acid solution continue soak 30-60 minute；
(3) from citric acid solution, by fruit pull control water out, dry 15-25 minute；
(4), will drain after fruit put into vacuum drying tank, carry out vacuum drying heating 5-8 hour；
(5), by the fruit after vacuum drying it is cooled to load after room temperature in the packing box of 50cm × 30cm, and puts into desiccant 70-100g.
The storage procedures of a kind of dried fruit the most according to claim 1, it is characterised in that: described clear water is the pure clear water after sterilizing.
The storage procedures of a kind of dried fruit the most according to claim 1, it is characterised in that: the concentration of citric acid solution is 0.1%-0.3%.
The storage procedures of a kind of dried fruit the most according to claim 1, it is characterised in that: temperature during vacuum drying heating is 60-80 DEG C.
The storage procedures of a kind of dried fruit the most according to claim 1, it is characterised in that: described desiccant is silicon dioxide.
The storage procedures of a kind of dried fruit the most according to claim 1, it is characterised in that: the packing box of dried fruit is through ultraviolet radiation for sterilizing and disinfecting.
The storage procedures of a kind of dried fruit the most according to claim 1, it is characterised in that: the packing box of dried fruit is the heat-resisting waterproof packing box of resistance to compression.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610193958.6A CN105831237A (en) | 2016-03-31 | 2016-03-31 | Storage method of dried fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610193958.6A CN105831237A (en) | 2016-03-31 | 2016-03-31 | Storage method of dried fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105831237A true CN105831237A (en) | 2016-08-10 |
Family
ID=56596299
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610193958.6A Pending CN105831237A (en) | 2016-03-31 | 2016-03-31 | Storage method of dried fruits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105831237A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1349748A (en) * | 2001-11-21 | 2002-05-22 | 史生强 | Production process of dried crabapple |
| CN104351318A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Fruit and vegetable storage method |
| CN105166264A (en) * | 2015-08-07 | 2015-12-23 | 齐鲁工业大学 | Dried mulberry fruit product manufacturing method |
-
2016
- 2016-03-31 CN CN201610193958.6A patent/CN105831237A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1349748A (en) * | 2001-11-21 | 2002-05-22 | 史生强 | Production process of dried crabapple |
| CN104351318A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Fruit and vegetable storage method |
| CN105166264A (en) * | 2015-08-07 | 2015-12-23 | 齐鲁工业大学 | Dried mulberry fruit product manufacturing method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160810 |
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| RJ01 | Rejection of invention patent application after publication |