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Method for making dried velvet bean pod

A bean pod and drying technology, applied in the direction of dehydration preservation of fruits/vegetables, heating preservation of fruits/vegetables, etc., can solve the problems of uneven quality, poor economic benefits, poor sanitary conditions, etc., to shorten the drying time and the degree of browning Low, to avoid the effect of quality degradation

Inactive Publication Date: 2013-04-03
HUAZHONG AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are problems such as small scale, poor sanitary conditions, low product quality, and poor economic benefits in "sun drying"
Ordinary hot air drying is the most commonly used method for vegetable drying. Its investment is small and the operation is simple, but it is easy to cause discoloration, cracking, and uneven quality of the product during the drying process.

Method used

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  • Method for making dried velvet bean pod
  • Method for making dried velvet bean pod
  • Method for making dried velvet bean pod

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The implementation steps adopted in this embodiment are as follows:

[0026] After the quinoa beans are mature, cut off the whole bunch of quinoa beans with scissors, select the whole bunch of quinoa beans with the same maturity and no mechanical damage, cut them off one by one, take 5kg of quinoa beans for later use; put the quinoa beans in clean water at 100°C Medium blanching for 15 minutes; after blanching, remove the quinoa beans immediately, peel off the skin of the quinoa pods while hot at 50-100°C, break apart the quinoa beans, remove the bean grains, and get the quinoa bean pods; The quinoa pods are dehydrated and dried.

[0027] Two-stage hot air drying, laying the finished quinoa pods on the stainless steel grid, after the automatic hot air drying oven reaches the set parameters, move the grid into the automatic hot air drying oven for drying, the drying conditions are: the first stage The drying temperature is 70°C, the relative humidity is 35%, the wind sp...

Embodiment 2

[0031] Examples of the sensory quality of dried quinoa pods made under different hot air drying conditions in Example 2

[0032] According to the method described in embodiment 1, make dried quinoa pods with different drying schemes;

[0033] Scheme 1: Constant temperature and humidity, temperature 80°C, relative humidity 55%, wind speed 2m / s;

[0034] Scheme 2: The first stage of drying temperature is 70°C, relative humidity of 35%, wind speed of 2m / s, drying time of 60min, the second stage of drying temperature of 70°C, relative humidity of 25%, and wind speed of 2m / s;

[0035] Scheme 3: The first stage drying temperature is 80°C, relative humidity is 45%, wind speed is 2m / s, drying time is 60min, the second stage is drying temperature is 60°C, relative humidity is 25%, wind speed is 2m / s;

[0036] Scheme 4: The first stage drying temperature is 80°C, relative humidity is 55%, wind speed is 2m / s, drying time is 30min, the second stage is drying temperature is 80°C, relative...

Embodiment 3

[0046] Examples of the nutritional quality of dried quinoa pods made in different blanching modes in Example 3

[0047] Use different methods for blanching, method 1 is blanching with clean water at 100°C for 15 minutes, method 2 is blanching with clean water at 100°C for 25 minutes, method 3 is blanching with color protection solution (0.1% citric acid) at 100°C for 15 minutes, method 4 is color protection liquid (0.1% citric acid) 100 ℃ blanching 25min, control group is not blanching; According to the method of embodiment 1, adopt two sections of hot air drying to make dried quinoa pods, compare the nutrition of dried quinoa pods made by different blanching methods Quality, the measured indexes are all calculated on a dry basis (DW), and the results are shown in Table 2.

[0048] As can be seen from Table 2, compared with the control group, the contents of soluble sugar, vitamin C, free amino acid and levodopa in the dried quinoa pods obtained after blanching were lower, and...

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to a method for making a dried velvet bean pod. The method comprises the following steps of: (1) blanching velvet beans in a blanching liquid, after blanching is finished, taking out the velvet beans, peeling off the skins of the velvet beans when the velvet beans are hot, removing bean grains, and obtaining the velvet bean pod subjected to green killing; and (2) performing hot air drying on the velvet bean pod subjected to green killing until the water content is below 15 percent to obtain the dried velvet bean pod. The drying mode also comprises microwave drying and hot air and microwave combined drying. The technology has the advantages that after the velvet beans are blanched, enzymatic brown stain of the velvet beans can be effectively suppressed, and the toxin of the can be eliminated; after the skin is peeled off, and the bean grains are removed, the levodopa content is greatly reduced, and a product tastes delicious and is high in safety; and the dried velvet bean pod prepared by the method is regular in shape and uniform in color, has specific light fragrance of the velvet beans and tastes crisp and tender after being immersed in water.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for drying quinoa pods. technical background [0002] Li beans, also known as cat beans and dog claw beans, are rich in nutrition and unique in flavor. They are cultivated in Sichuan, Yunnan, Guangxi, Guangdong and other regions in my country. At present, the development of fresh-keeping and processing of quinoa beans is lagging behind, and its edible value has not been fully utilized. It is mostly used as raw materials for extracting levodopa and other medicinal active ingredients. [0003] Li beans contain a variety of biologically active ingredients, mainly including non-protein amino acids such as levodopa and quinoline, indole and quinoline alkaloids such as β-carboline, and oleic acid, linoleic acid, linolenic acid, palmitate, etc. Acids and other fatty acid compounds. Wherein the levodopa content can be up to 6-9%, and levodopa has become a c...

Claims

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Application Information

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IPC IPC(8): A23B7/02A23B7/005
Inventor 赵思明吴越熊善柏荣建华孔进喜车丽
Owner HUAZHONG AGRI UNIV
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