Preparation technology of lemon freeze-dried slices

• Main Authors: LI JUNFENG, JIANG ZHAOWU, WANG JIE, LIU HAIBO, TANG XICHENG
• Format: Patent
• Language: Chinese; English
• Published: 15.11.2019
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to the field of food processing, and provides a preparation technology of lemon freeze-dried slices. The preparation technology comprises the following steps: preparing raw materials, performing prefreezing, performing vacuum predrying, performing vacuum sugaring, spreading dried lemon slices subjected to vacuum sugaring, performing re-drying and performing vacuum packing. According to the preparation technology of the lemon freeze-dried slices disclosed by the invention, dried lemon slices are prevented from producing adhesion, and the mouth feel is better; and through the vacuum sugaring, the production efficiency is improved, and the dried lemon slices can be prevented from generating brown stains due to too long impregnation time. 本发明涉及食品加工领域，提供了一种柠檬冻干片的制备工艺，包括以下步骤：准备原材料，预冷冻，真空预干燥，真空浸糖，铺片，二次干燥，真空包装。本发明柠檬冻干片的制备工艺，避免了柠檬干片产生粘连，口感更好；通过真空浸糖不仅提高生产效率，而且能防止因浸渍时间过长柠檬干片发生褐变。