Method for processing longan through vacuum freeze drying

The invention provides a method for processing longan through vacuum freeze drying. The method includes the steps that firstly, fresh longan is cleaned and then denucleated and peeled, and longan pulp is subjected to color protection for 3-7 min in color fixative, then washed with clear water, drain...

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Bibliographische Detailangaben
Hauptverfasser:	QIU SONGSHAN, WANG YAN'AN, LIN BO, JIANG CUICUI
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention provides a method for processing longan through vacuum freeze drying. The method includes the steps that firstly, fresh longan is cleaned and then denucleated and peeled, and longan pulp is subjected to color protection for 3-7 min in color fixative, then washed with clear water, drained, and then subjected to pre-freezing, vacuum freeze drying and nitrogen inflating packaging, where the color fixative is a water solution blended from tea polyphenol and cysteine, the mass percent concentration of tea polyphenol ranges from 1.0% to 1.5%, and the mass percent concentration of cysteine is 0.06-0.20 time that of tea polyphenol. Nutritional ingredients and active substances of the longan can be reserved in obtained dried longan, the taste is crispy, the flavor is rich and special, and eating is convenient.