Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Multi-stage variable-temperature drying process of pumpkin cake food

A technology of variable temperature drying and pumpkin cake, which is applied in the field of drying technology of pumpkin cake food, achieves the effects of reducing labor intensity, drying uniformly, and improving the qualification rate

Inactive Publication Date: 2013-01-16
江西齐云山食品有限公司
View PDF4 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the defects of artificially controlling the temperature of the drying room and oven, and adopt a multi-stage variable temperature drying method to ensure product quality and reduce heat consumption

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Put the 8-10mm thick pumpkin cake with high humidity in the oven, and set the drying temperature and drying time according to the relative humidity of the air in the oven for multi-stage variable temperature drying. The initial air relative humidity in the oven is 60%, set the drying temperature at 85°C, dry for 3 hours, the relative humidity of the air in the oven is reduced to 28%, set the drying temperature at 75°C, dry for 3 hours, and the air in the oven is relatively The humidity is reduced to 14%, the drying temperature is set to 65°C, and the drying time is 8 hours. At this time, the air humidity in the oven drops to 8%, and the drying is stopped.

[0023] The qualified rate of one-time drying in this embodiment is 99.7%.

Embodiment 2

[0025] Put the 8-10mm thick pumpkin cake with high humidity in the oven, and set the drying temperature and drying time according to the relative humidity of the air in the oven for multi-stage variable temperature drying. The initial relative humidity of the air in the oven is 60%, set the drying temperature to 80°C, dry for 6 hours, the relative humidity of the air in the oven is reduced to 26%, set the drying temperature to 65°C, and dry for 6 hours The humidity is reduced to 13%, the drying temperature is set to 60°C, and the drying time is 10 hours; at this time, the air humidity in the oven drops to 8%, and the drying is stopped.

[0026] The qualified rate of one-time drying in this embodiment is 99.8%.

Embodiment 3

[0028] Put the 8-10mm thick pumpkin cake with high humidity in the oven, and set the drying temperature and drying time according to the relative humidity of the air in the oven for multi-stage variable temperature drying. The initial relative humidity of the air in the oven is 56%, set the drying temperature at 80°C, dry for 5 hours, the relative humidity of the air in the oven is reduced to 27%, set the drying temperature at 68°C, dry for 5 hours, and the air in the oven is relatively The humidity is reduced to 12%, the drying temperature is set to 60°C, and the drying time is 8 hours; at this time, the air humidity in the oven drops to 9%, and the drying is stopped.

[0029] The qualified rate of one-time drying in this embodiment is 99.8%.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a multi-stage variable-temperature drying process of a pumpkin cake food, comprising the following steps of: placing a pumpkin cake with higher humidity and the thickness being 8-10 mm into a drying oven; and carrying out multi-stage variable-temperature drying by setting a drying temperature and drying time according to air relative humidity in the drying oven. According to the multi-stage variable-temperature drying process, the product can be dried more uniformly and the disposable drying yield is greatly improved, so as to guarantee that fruit pulps enter and exit at the same time and a phenomenon of supplementing and drying does not happen; the product quality is stable and is easy to grasp and judge; the labor intensity and the working amount are relieved and the multi-stage variable-temperature drying process is efficient and energy-saving; and the multi-stage variable-temperature drying process is particularly suitable for scale, automatic, continuous, regular and standard production of a product.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a drying process for pumpkin cake food. Background technique [0002] Along with the raising of national living standard, people's consumption of various cakes is increasing, and fruit and vegetable cake food is also more and more subject to people's welcome as a kind of green healthy leisure food. For example, pumpkin cake is a green and healthy leisure food made of pumpkin. The food contains vitamins and pectin. Pectin has good adsorption properties and can bind and eliminate bacterial toxins and other harmful substances in the body, such as heavy metals. The lead, mercury and radioactive elements in it can detoxify; the pectin contained in it can also protect the gastric mucous membrane from rough food stimulation, promote ulcer healing, and is suitable for patients with stomach problems. The ingredients contained in pumpkin can promote bile secretion, str...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/01A21D8/06A23L5/10
CPCY02P60/80
Inventor 刘继延凌华山朱启昌
Owner 江西齐云山食品有限公司
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com