CN1073823C - Method for producing dried longan pulp - Google Patents
Method for producing dried longan pulp Download PDFInfo
- Publication number
- CN1073823C CN1073823C CN98113362A CN98113362A CN1073823C CN 1073823 C CN1073823 C CN 1073823C CN 98113362 A CN98113362 A CN 98113362A CN 98113362 A CN98113362 A CN 98113362A CN 1073823 C CN1073823 C CN 1073823C
- Authority
- CN
- China
- Prior art keywords
- pulp
- dried longan
- longan pulp
- manufacture method
- longan
- 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.)
- Expired - Fee Related
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a method for preparing longan pulp, which comprises procedures of washing, pulp extraction and drying. The present invention is characterized by the steps of fresh longan washing, heating by steam to semi-dry state of fresh longan, pulp extraction, drying and packaging a finished product. The present invention has the advantages that mechanization production can be used in the whole production process; the longan pulp which has cleanness, sanitation, beautiful appearance, thick flavor, short periodicity and high efficiency can not only keep the pulp granules integral but also make the color of the pulp in translucent amber.
Description
The present invention relates to a kind of manufacture method of dried longan pulp.
Dried longan pulp is the senior tonic that processes with longan, has multiple nourishing effects such as improve the health, and is just on the books in the Compendium of Material Medica before more than 1,000 years.Traditional production technology is a kind of incessantly, and common has following two kinds:
The longan fresh fruit-→ clean-→ oven dry (drying)-→ the broken shell stoning-→ finished product.
The longan fresh fruit-→ clean-→ the broken shell stoning-→ take out pulp-→ oven dry (drying)-→ finished product.
Above-mentioned dried longan pulp manufacture method is by manually-operated, the latter will be because of taking out pulp before drying, can sieve underproof pulp, its quality of finished is higher than the former, but traditional manufacture method exists many weak points: (1) sanitary condition is poor, manually-operated, in dry and the process of shelling, human body directly contacts with pulp, does not also have sterilization process, is not suitable for directly edible; (2) pulp out-of-shape is dark-brown or black, and profile is not attractive in appearance, does not appeal to refined taste; (3) production cycle is long and unstable, dry the mode drying if adopt, the time that needs several weeks, also to be subjected to the influence of weather, if adopt stove drying mode drying, then just need 1～2 day time drying time, the time of finished product was also wanted about 1 week, production efficiency is low, can't realize producing in enormous quantities; (4) oversize because of drying time, the multiple sugar part in the pulp is changed, the color and luster blackening, original fruity forfeiture is more; (5) in the process of depositing, easy moldy metamorphism.
Purpose of the present invention is exactly in order to overcome weak point of the prior art, and the manufacture method of the high dried longan pulp of a kind of finished product good looking appearance and production efficiency is provided.
The objective of the invention is to realize that by following technical measures its manufacture method is as follows:
(1) cleans the longan fresh fruit;
(2) fresh fruit is carried out Steam Heating, make fresh fruit to leather hard;
(3) take out pulp;
(4) oven dry;
(5) packed products.
Purpose of the present invention can also be perfect further by following technical measures:
1. described steam heating time was advisable with 0.5～3 hour.
2. in described baking operation, adopt the far-infrared rays drying technology, slow fire oven dry, homogeneous heating, clean hygiene, and energy savings.The time news of oven dry was advisable with 2～5 hours.
3. adopt vacuum packaging, improve sealing and moisture effect.
4. behind packaging process, increase sterilization process, can adopt cobalt 60 width of cloth according to sterilization, bactericidal effect is good, helps improving the shelf-life of finished product.
The present invention compared with prior art has many advantages: (1) whole process of production can adopt mechanization production, clean hygiene, after particularly shining sterilization through far-infrared rays drying, vacuum packaging and the width of cloth, sanitary condition can directly eat considerably beyond the traditional handicraft method; (2) improved the quality of dried longan pulp greatly, made its good looking appearance, local flavor is pure, and mouthfeel is fragrant and sweet, and is soft flexible.Owing to adopted the Steam Heating operation, longan can be dried by the fire fast to half-dried, shell, meat, the nuclear of longan are separated, very easily take out pulp, not only can keep pulp grain grain complete, and limpid be translucent amber of the color and luster that can also make pulp, longan is with rich flavor, and it is good that nutritional labeling keeps, except being used for traditional Baoshang, being used as medicine and nourishing, can also directly eat as fruit jelly food; (3) production cycle shortens greatly, only needs the time of a few hours from the fresh fruit to the finished product, is fit to mechanization production in enormous quantities; (4) long shelf-life is difficult for moldy metamorphism.
Below be one embodiment of the present of invention:
(1) cleans the longan fresh fruit;
(2) fresh fruit was carried out Steam Heating about 1 hour, make fresh fruit to leather hard;
(3) adopt special fixture to take out pulp;
(4) oven dry of far infrared slow fire is 3 hours, about 100 degree of temperature;
(5) vacuum packaging;
(6) cobalt 60 width of cloth are according to sterilization;
(7) finished product.
Claims (6)
1. the manufacture method of a dried longan pulp comprises cleaning, takes out pulp and baking operation, it is characterized in that:
(1) cleans the longan fresh fruit;
(2) fresh fruit is carried out Steam Heating, make fresh fruit to leather hard;
(3) take out pulp;
(4) oven dry;
(5) packed products.
2. dried longan pulp manufacture method according to claim 1 is characterized in that described steam heating time is 0.5～3 hour.
3. dried longan pulp manufacture method according to claim 2 is characterized in that in baking operation, adopts the far-infrared rays drying technology, and the time of slow fire oven dry is 2～5 hours, and temperature is 100 degree.
4. according to claim 1 or 2 or 3 described dried longan pulp manufacture methods, it is characterized in that in packaging process, adopt vacuum-packed.
5. according to claim 1 or 2 or 3 described dried longan pulp manufacture methods, it is characterized in that in packaging process, increase sterilization process.
6. dried longan pulp manufacture method according to claim 5 is characterized in that described sterilization process adopts cobalt 60 width of cloth according to sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98113362A CN1073823C (en) | 1998-09-23 | 1998-09-23 | Method for producing dried longan pulp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98113362A CN1073823C (en) | 1998-09-23 | 1998-09-23 | Method for producing dried longan pulp |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1217158A CN1217158A (en) | 1999-05-26 |
| CN1073823C true CN1073823C (en) | 2001-10-31 |
Family
ID=5223099
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98113362A Expired - Fee Related CN1073823C (en) | 1998-09-23 | 1998-09-23 | Method for producing dried longan pulp |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1073823C (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040627B (en) * | 2007-04-13 | 2010-11-10 | 郭东升 | Method for producing non-oil arillus longan |
| CN100559950C (en) * | 2007-04-13 | 2009-11-18 | 郭东升 | The manufacture method of longan pulp without oil |
| CN101558782B (en) * | 2009-05-15 | 2011-11-02 | 华南理工大学 | Method for inactivating enzyme of longan pulp by steam blanching |
| CN102038157B (en) * | 2010-12-09 | 2013-01-23 | 邵碰狮 | Method for preparing salted dry longan |
| CN104336540A (en) * | 2013-07-29 | 2015-02-11 | 覃家禹 | Method for making round sun-dried longan pulp |
| CN103393033A (en) * | 2013-08-19 | 2013-11-20 | 周俊 | Dried longan pulp prepared by using solar energy drying process |
| CN107822163B (en) * | 2017-09-29 | 2019-05-31 | 广西广投干制农业科技有限公司 | Nucleus product technique is stayed in a kind of longan peeling |
| CN113995794A (en) * | 2021-11-29 | 2022-02-01 | 湖南药圣堂中药科技有限公司 | Processing method and application of steamed longan pulp |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127609A (en) * | 1995-01-27 | 1996-07-31 | 曹世宣 | "Fatelong" health beverage |
| CN1134797A (en) * | 1995-05-03 | 1996-11-06 | 郭东升 | Longan granule and prepn. method thereof |
| CN1145198A (en) * | 1996-03-25 | 1997-03-19 | 王维 | Memory crystal and its production method |
-
1998
- 1998-09-23 CN CN98113362A patent/CN1073823C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127609A (en) * | 1995-01-27 | 1996-07-31 | 曹世宣 | "Fatelong" health beverage |
| CN1134797A (en) * | 1995-05-03 | 1996-11-06 | 郭东升 | Longan granule and prepn. method thereof |
| CN1145198A (en) * | 1996-03-25 | 1997-03-19 | 王维 | Memory crystal and its production method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1217158A (en) | 1999-05-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1077414C (en) | Shaddock rind food and its preparation | |
| CN105851994A (en) | Processing method of pitaya peel jam | |
| CN103222531B (en) | Preserved pumpkin and preparation method thereof | |
| CN104172306B (en) | A kind of preparation method of fermented bean curd Fructus Pistaciae Verae | |
| CN103584011A (en) | Making method of nutritious persimmon cakes | |
| CN1073823C (en) | Method for producing dried longan pulp | |
| CN102783620A (en) | Selenium-enriched purple sweet potato vermicelli processing technology | |
| KR102117490B1 (en) | Breads having figs and manufacturing method thereof | |
| CN104824305A (en) | Sugar-free Huyou peel preserved fruit with functions of invigorating stomach and promoting digestion, and preparation technology of sugar-free Huyou peel preserved fruit | |
| CN1125527A (en) | Konja health-care nutrition food and its manufacture method | |
| CN1072830A (en) | Convenient vegetable paper and production technology thereof | |
| CN103829022A (en) | Preparing method for pawpaw and clausena lansium composite fruit paste | |
| KR101592202B1 (en) | Method manufacturing korean traditional cookies containing tangerine | |
| CN102771840A (en) | Tomato flavor baked walnut and production method of tomato flavor baked walnut | |
| CN102783624A (en) | Dried selenium-enriched purple sweet potato processing technology | |
| CN101095553A (en) | Technics for processing edible burdock candied fruits | |
| CN1080814A (en) | Cooked wheaten food adding vegetable and fruit thereto | |
| CN1123623A (en) | Preserved hot pepper and its process | |
| KR101907680B1 (en) | Method for manufacturing jujube pastes using the raw biomass and articles thereof | |
| CN109393320A (en) | A kind of preparation method of corn dehydrated food | |
| CN1209294A (en) | Process for producing dried mushroom floss | |
| CN1253747A (en) | Method for processing short fresh jujube | |
| CN1051678C (en) | Vegetable and pulp jelly drops and preparing process thereof | |
| KR20010077064A (en) | Manufacturing method of dry apple cake | |
| CN1028146C (en) | Processing method of dilated foodstuff of sweet potato |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |