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Method for preparing dewatered bitter gourd piece

A technology for bitter gourd slices and bitter melon, which is applied in the field of preparation of dehydrated bitter melon slices, can solve the problems of long production cycle, increased product cost, decreased quality and the like, and achieves the effects of shortening drying time, improving production efficiency and reducing energy consumption.

Inactive Publication Date: 2011-07-20
AGRI BIO TECH INST GUANGDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the preparation of dehydrated bitter gourd slices is mainly the traditional sun-drying method and drying method: the sun-drying method has a long production cycle and is not suitable for large-scale production; while the drying method has high energy consumption, which greatly increases the cost of the product, and the color of the product is not good. well, the quality has dropped

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Use fresh, insect-free bitter gourd as raw material, remove the stalks, wash and slice;

[0021] (2) Weigh 6.25 kilograms of bitter gourd slices and preprocess it with 5KW microwave power for 4 minutes;

[0022] (3) Immerse the obtained color retention agent for bitter gourd slices in the color retention agent for 60 minutes at a ratio of weight to volume ratio of material liquid of 1:2. The color retention agent contains 0.05ppm EDTA sodium salt, and the mass percentage concentration is 0.1% NaHSO 3 And 0.3ppm Zn(AC) 2 Aqueous solution

[0023] (4) Take out the soaked bitter gourd slices, drain the water, microwave the enzyme-inactivate treatment for 7.5 minutes under the condition that the ratio of sample load to microwave power is 1kg / kw, and then dry it to a moisture content of 65%. Under the condition of microwave power ratio of 1.75kg / kw, dry to moisture content of 7%;

[0024] (5) Cooling the dried bitter gourd slices and packaging.

Embodiment 2

[0026] (1) Take fresh bitter gourd as raw material, remove the stalks, wash and slice;

[0027] (2) Weigh 7.5 kilograms of bitter gourd slices and preprocess it with 5KW microwave power for 5 minutes;

[0028] (3) Soak the obtained bitter gourd slices in the color retention agent at a ratio of 1:3 by weight to liquid for 30 minutes. The color retention agent contains 0.1ppm EDTA sodium salt, and the mass percentage concentration is 0.15% NaHSO 3 And 0.1ppm Zn(AC) 2 Aqueous solution

[0029] (4) Take out the soaked bitter gourd slices, drain the water, microwave the enzyme-inactivate treatment for 10 minutes under the condition that the ratio of the sample amount to the microwave power is 1.25 kg / kw, and dry until the moisture content is 70%; Under the condition that the ratio of sample load to microwave power is 2.0kg / kw, microwave drying to moisture content of 5%;

[0030] (5) Cooling the dried bitter gourd slices and packaging.

Embodiment 3

[0032] (1) Take fresh bitter gourd as raw material, remove the stalks, wash and slice;

[0033] (2) Weigh 5 kilograms of bitter gourd slices and pretreat it with 5KW microwave power for 3 minutes;

[0034] (3) Immerse the obtained color retention agent for bitter gourd slices in the color retention agent at a ratio of 1:4 by weight to volume of the material liquid for 45 minutes. The color protection agent contains 0.15ppm EDTA sodium salt, and the mass percentage concentration is 0.05% NaHSO 3 And 0.2ppm Zn(AC) 2 Aqueous solution

[0035] (4) Take out the soaked bitter gourd slices, drain the water, microwave the enzyme-inactivate treatment for 5 minutes under the condition that the ratio of the sample amount to the microwave power is 1.5kg / kw, and then dry to a moisture content of 67.5%; then press the sample amount Microwave drying to a moisture content of 7% when the ratio of microwave power is 1.5kg / kw;

[0036] (5) Cooling the dried bitter gourd slices and packaging.

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Abstract

The invention discloses a preparing method of dehydration balsam pear slice, which comprises the following steps: (1) adopting fresh balsam pear as material, removing stems, rinsing and slicing into slices; (2) pre-treating the balsam pear slices with microwave; (3) immersing the balsam pear slices in color-protecting agent according to the weight-volume proportion of material-liquid of 1:2 to 4;(4) taking out the immersed balsam pear slices, drain the water and sterilizing with microwave, then drying until the moisture content is 65 to 70%, then drying with microwave until the moisture content is 5 to 7%; (5) cooling and packaging the dried balsam pear slices. By adopting microwave pretreatment technology and combining with preservation of color, the invention prevents the balsam pear slices from coming brown during drying effectively and improves the product quality; by using microwave for drying during the stage from drying to speed decrease, the invention shortens the drying timegreatly, reduces energy consumption and improves productivity.

Description

Technical field [0001] The invention relates to a preparation method of dehydrated bitter gourd tablets. Background technique [0002] Bitter melon has a long history of cultivation in our country, and has high nutritional value and medical care value, and is deeply loved by consumers. The production of bitter gourd is very seasonal and has a short shelf life. Making it into dehydrated bitter gourd slices is of great practical significance for balancing the demand in the off-peak and peak seasons, adjusting the market, and ensuring annual supply. At present, the preparation of dehydrated bitter gourd slices is mainly the traditional drying method and drying method: the drying method has a long production cycle and is not suitable for large-scale production; while the drying method has high energy consumption, greatly increasing the cost of the product, and the product color is not Good, the quality is down. [0003] In the field of food processing, microwave technology is a new t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 唐小俊池建伟张名位魏振承张雁张瑞芬李建雄
Owner AGRI BIO TECH INST GUANGDONG ACADEMY OF AGRI SCI