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Method for uniformly drying lettuce by normal pressure and negative pressure combined microwave spouted bed

A technology of microwave spouting and spouting bed, which is applied to the preservation of fruits/vegetables by dehydration, etc., can solve problems such as no microwave spouting drying method, and achieve the effects of shortening drying time, improving drying efficiency and drying uniformity.

Inactive Publication Date: 2012-04-11
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0016] All of the above are dried by spray drying, or microwave spouted bed drying, or drying with lettuce as raw material. Although there are many studies, there is no microwave spray drying method, especially the use of normal pressure and negative pressure. A report on microwave spray drying of lettuce by pressure combination

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: the production of microwave jet drying diced lettuce

[0033] (1) Fresh lettuce is de-leafed, peeled, washed and diced (8mm×8mm).

[0034] (2) Take 200g of processed diced lettuce and soak in 1% EDTA-Na solution for 30min.

[0035] (3) Blanch in water at 95°C for 3 minutes and cool down.

[0036] (4) Soak in 1% magnesium acetate and 1% zinc acetate solution for 30-60 minutes to protect the color, take it out and drain the surface water.

[0037] (5) Drying, the process parameters are the first stage using normal pressure microwave spouted bed drying, the hot air temperature is 80°C, the microwave power is 200W, the hot air speed is 8m / s, and the drying time is 5min; the second stage is using normal pressure microwave spouted bed drying , hot air temperature 70°C, microwave power 400W, hot air speed 8m / s, drying time 7min; the third stage uses negative pressure microwave spouted bed drying, microwave power 300W, vacuum degree 0.040-0.060MPa, drying time 1...

Embodiment 2

[0039] Embodiment 2: the production of microwave jet drying lettuce slice

[0040] (1) Fresh lettuce, de-leafed, peeled, washed, sliced ​​(3-5mm),

[0041] (2) Take 200g of processed lettuce slices and soak them in 1% EDTA-Na solution for 30min.

[0042] (3) Blanch in water at 95°C for 3 minutes and cool down.

[0043] (4) Soak in magnesium acetate and zinc acetate solution for 30-60 minutes to protect the color, take it out and drain the surface water.

[0044] (5) Carry out hot air drying and microwave spray drying in series combined drying. The process parameters are: the first stage uses hot air drying (80°C) to dry for 30 minutes until the moisture content is about 65%, removes a large amount of free water on the surface, and prevents lettuce slices from sticking during spray drying; the second stage uses normal pressure microwave spray drying. Drying, hot air temperature 70°C, microwave power 400W, hot air speed 8m / s, drying time 7min; the third stage, using negative ...

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Abstract

The invention relates to a method for uniformly drying lettuce by a normal pressure and negative pressure combined microwave spouted bed, and belongs to the technical field of fruit and vegetable food processing. The main processes of the method comprises: removing leaves and peels from fresh lettuce, cleaning, cutting into cubes (cutting into sheets), adding a EDTA-Na solution to carry out colorprotection, blanching, adding a magnesium acetate solution and a zinc acetate solution to carry out color protection, and carrying out treatments of microwave spouted drying, packaging and storage. With the present invention, the microwave drying technology is adopted so as to shorten the drying time, reduce the drying energy consumption, and reduce the loss of the chlorophyll in the lettuce during the processing process; the normal pressure spouted bed drying technology and the negative pressure spouted bed drying technology are combined to dry the lettuce, and the material has the circular motion, such that the disadvantage of the nonuniformity of the microwave drying is overcome; the product dried by the microwave spouted drying method has characteristics of good water reabsorbing capacity, high water reabsorbing rate, good crisp taste after water reabsorbing, unique lettuce aroma, high chlorophyll content, good and uniform color.

Description

technical field [0001] The invention relates to a method for efficiently homogenizing and drying lettuce using a microwave spouted bed combined with normal pressure and negative pressure. The invention belongs to the technical field of fruit and vegetable food processing and relates to fruit and vegetable dehydration processing. Background technique [0002] Lettuce can be divided into leaf lettuce and stem lettuce. Stem lettuce, also known as lettuce, is a one-year-old or biennial herb in the genus Lactuca of Compositae, with well-developed rhizomes. Traditionally cultivated vegetables. [0003] Lettuce has high nutritional value and is delicious. Rich in minerals, calcium, phosphorus and iron, also contains V A , V Bl , V B2 , V C , niacin, protein, fat, sugar, ash, potassium, magnesium and other trace elements and dietary fiber, etc., are deeply loved by consumers, but lettuce is a seasonal vegetable, and its supply is greatly affected by seasonality, and it is not e...

Claims

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Application Information

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IPC IPC(8): A23B7/02
Inventor 孙金才张慜冯宇飞卢利群惠迪
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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