CN106993770A - A kind of preparation method of sweet osmanthus dried longan - Google Patents
A kind of preparation method of sweet osmanthus dried longan Download PDFInfo
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- CN106993770A CN106993770A CN201610045820.1A CN201610045820A CN106993770A CN 106993770 A CN106993770 A CN 106993770A CN 201610045820 A CN201610045820 A CN 201610045820A CN 106993770 A CN106993770 A CN 106993770A
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- sweet osmanthus
- longan
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- fruit
- dried
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a kind of preparation method of sweet osmanthus dried longan, comprise the following steps：(1) fruit is screened；(2) prepared by sweet osmanthus water；(3) fruit soaks；(4) vacuum(-)baking；(5) sterilization encapsulation.The inventive method is simple to operate, and obtained sweet osmanthus dried longan outward appearance has the fragrance of longan and sweet osmanthus concurrently, unique flavor is nutritious in golden yellow, translucent, can meet the higher and higher consumption demand of people, promotes the development of longan processing industry.
Description
Technical field
The present invention relates to a kind of preparation method of sweet osmanthus dried longan.
Background technology
Fresh longan processing is drying, and with a long history, finished product meat is thick, savory sweet tea, always to taste and good merchantable brand of giving a present certainly, finds a good sale in both at home and abroad.Dried longan is also known as longan
It is dry, intelligence development of enriching blood, nourishing blood and tranquilization, processing method point Exposure to Sunlight and heated drying are the deep tonic foods welcome by consumers in general, in China various regions
There is very big consumption market.Moisture in longan fruit, is microbial growth conditio sune qua non.It is micro- under conditions of no moisture
Biology is unable to growth and breeding.Moisture containing 50%---70% in longan fruit, again containing various nutriments, such as sugar, protein, vitamin,
This is the natural high-quality culture medium of microorganism.The roasting of dried longan, is that the moisture in fruit is reduced into certain limit by thermodynamic activity, makes it can
The concentration of soluble substance brings up to the degree that microorganism is difficult by.Due to longan xeromenia thermodynamic activity moisture reduce, enzyme activity simultaneously also by
To suppression, it is possible to carry out the preservation of long period.Existing dried longan, its taste difference is not a lot, and taste is more single.
The content of the invention
In order to solve the above problems, the invention discloses a kind of preparation method of sweet osmanthus dried longan.
A kind of preparation method of sweet osmanthus dried longan of the present invention, comprises the following steps：
(1) fruit is screened：The fresh longan of selection, longan surface is cleaned with clear water, is placed under sunlight and is exposed to the sun 1-2 days；
(2) prepared by sweet osmanthus water：Fresh sweet osmanthus is plucked, sweet osmanthus is mixed with water according to weight than 1: 12-18,30-40min is boiled in heating, obtains sweet osmanthus water；
(3) fruit soaks：Longan dry fruit obtained by step (1) is put into sweet osmanthus water and soaks 2-4h；
(4) vacuum(-)baking：Soaked longan is pulled out, under the conditions of vacuum is 0.08-0.09MPa negative pressure, 50-65 DEG C of temperature, dried through 8-18h
Roasting to dried longan water content is 20%-30%；
(5) sterilization encapsulation：The sweet osmanthus dried longan bakeed is carried out after sterilization processing, and encapsulation is produced.
The beneficial effects of the invention are as follows：The inventive method is simple to operate, and obtained sweet osmanthus dried longan outward appearance has longan concurrently in golden yellow, translucent
With the fragrance of sweet osmanthus, unique flavor is nutritious, can meet the higher and higher consumption demand of people, promotes the development of longan processing industry.
Embodiment
Embodiment one：
A kind of preparation method of sweet osmanthus dried longan, comprises the following steps：
(1) fruit is screened：The fresh longan of selection, longan surface is cleaned with clear water, is placed under sunlight and is exposed to the sun 1 day；
(2) prepared by sweet osmanthus water：Fresh sweet osmanthus is plucked, sweet osmanthus is mixed with water according to weight than 1: 12,30min is boiled in heating, obtains sweet osmanthus water；
(3) fruit soaks：Longan dry fruit obtained by step (1) is put into sweet osmanthus water and soaks 2h；
(4) vacuum(-)baking：Soaked longan is pulled out, under the conditions of vacuum is 0.08MPa negative pressure, temperature 50 C, bakeed through 8-18h to longan
Dry water content is 30%；
(5) sterilization encapsulation：The sweet osmanthus dried longan bakeed is carried out after sterilization processing, and encapsulation is produced.
Embodiment two：
A kind of preparation method of sweet osmanthus dried longan, comprises the following steps：
(1) fruit is screened：The fresh longan of selection, longan surface is cleaned with clear water, is placed under sunlight and is exposed to the sun 2 days；
(2) prepared by sweet osmanthus water：Fresh sweet osmanthus is plucked, sweet osmanthus is mixed with water according to weight than 1: 15,40min is boiled in heating, obtains sweet osmanthus water；
(3) fruit soaks：Longan dry fruit obtained by step (1) is put into sweet osmanthus water and soaks 4h；
(4) vacuum(-)baking：Soaked longan is pulled out, under the conditions of vacuum is 0.09MPa negative pressure, 65 DEG C of temperature, bakeed through 8-18h to longan
Dry water content is 20%；
(5) sterilization encapsulation：The sweet osmanthus dried longan bakeed is carried out after sterilization processing, and encapsulation is produced.
Claims (1)
1. a kind of preparation method of sweet osmanthus dried longan, it is characterised in that comprise the following steps：
(1) fruit is screened：The fresh longan of selection, longan surface is cleaned with clear water, is placed under sunlight and is exposed to the sun 1-2 days；
(2) prepared by sweet osmanthus water：Fresh sweet osmanthus is plucked, sweet osmanthus is mixed with water according to weight than 1: 12-18,30-40min is boiled in heating, obtains sweet osmanthus water；
(3) fruit soaks：Longan dry fruit obtained by step (1) is put into sweet osmanthus water and soaks 2-4h；
(4) vacuum(-)baking：Soaked longan is pulled out, under the conditions of vacuum is 0.08-0.09MPa negative pressure, 50-65 DEG C of temperature, dried through 8-18h
Roasting to dried longan water content is 20%-30%；
(5) sterilization encapsulation：The sweet osmanthus dried longan bakeed is carried out after sterilization processing, and encapsulation is produced.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610045820.1A CN106993770A (en) | 2016-01-25 | 2016-01-25 | A kind of preparation method of sweet osmanthus dried longan |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610045820.1A CN106993770A (en) | 2016-01-25 | 2016-01-25 | A kind of preparation method of sweet osmanthus dried longan |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106993770A true CN106993770A (en) | 2017-08-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610045820.1A Pending CN106993770A (en) | 2016-01-25 | 2016-01-25 | A kind of preparation method of sweet osmanthus dried longan |
Country Status (1)
| Country | Link |
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| CN (1) | CN106993770A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821577A (en) * | 2017-11-03 | 2018-03-23 | 大新县科学技术情报研究所 | A kind of manufacture method of dried longan |
| CN108634237A (en) * | 2018-03-23 | 2018-10-12 | 广西***珏鼎通农产品有限公司 | A kind of ginseng dried longan pulp and preparation method thereof |
-
2016
- 2016-01-25 CN CN201610045820.1A patent/CN106993770A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821577A (en) * | 2017-11-03 | 2018-03-23 | 大新县科学技术情报研究所 | A kind of manufacture method of dried longan |
| CN108634237A (en) * | 2018-03-23 | 2018-10-12 | 广西***珏鼎通农产品有限公司 | A kind of ginseng dried longan pulp and preparation method thereof |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170801 |
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| WD01 | Invention patent application deemed withdrawn after publication |