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Summer radish overheat bulking drying method

A technology of puffing and drying and watering radish, which is applied in the direction of preserving fruits/vegetables through dehydration

Inactive Publication Date: 2013-04-03
QINGDAO WINCHANCE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, hot air drying, vacuum low-pressure frying drying, and microwave drying will lead to a decline in the quality of dried vegetable products. The quality of vacuum freeze-dried fruits and vegetables is good, but it takes a long time, expensive equipment, and high production costs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A superheated puffing drying method for water radish, specifically: (1) after cleaning the water radish, cut it into 5mm thick, and pretreat it with 1% glycerin; (2) drain the water, place it in an electric heating constant Pre-dry in an air drying oven at 30°C until the water content is 25%; (3) Take the above-mentioned water radish, place it flat on the steel wire tray in the load room of the extruder, seal the load room, and puff it with superheated steam. The puffing temperature is 105°C, the residence time is 60s, and the puffing pressure difference is 0.3MPa; (4) After puffing, the pressure is released, and the loading chamber is opened to obtain dried water radish.

Embodiment 2

[0011] A superheated puffing drying method for water radish, specifically: (1) after cleaning the water radish, cut it into 5mm thick, and pretreat it with 1% glycerin; (2) drain the water, place it in an electric heating constant Pre-dry in an air drying oven at 35°C until the water content is 20%; (3) Take the above-mentioned water radish, place it flat on the steel wire tray in the load room of the extruder, seal the load room, and puff it with superheated steam. The puffing temperature is 105°C, the residence time is 50s, and the puffing pressure difference is 0.3MPa; (4) After puffing, the pressure is released, and the loading chamber is opened to obtain dried water radish.

Embodiment 3

[0013] A superheated puffing drying method for water radish, specifically: (1) after cleaning the water radish, cut it into 5mm thick, and pretreat it with 1% glycerin; (2) drain the water, place it in an electric heating constant Pre-dry in an air drying oven at 35°C until the water content is 20%; (3) Take the above-mentioned water radish, place it flat on the steel wire tray in the load room of the extruder, seal the load room, and puff it with superheated steam. The puffing temperature is 105°C, the residence time is 40s, and the puffing pressure difference is 0.3MPa; (4) After puffing, the pressure is released, and the loading chamber is opened to obtain dried water radish.

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PUM

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Abstract

The invention discloses a summer radish overheat bulking drying method which comprises the steps of (1) cleaning a summer radish, cutting the summer radish to be with the thickness of 5mm, and pretreating the summer radish with glycerol; (2) draining the moisture, and predrying the summer radish in an electric heating constant-temperature air-blowing drying oven; (3) flatly putting the summer radish on a steel wire tray of a bulking machine carrying room, sealing the carrying room, and bulking the summer radish through overheat steam; and (4) releasing the pressure after bulking, and opening the carrying room to obtain the dried summer radish. The summer radish obtained through overheat steam bulking drying is natural in color, high in rehydration rate and high in nutrition retention rate.

Description

technical field [0001] The invention relates to a method for overheating and puffing radishes and belongs to the field of food processing. technical background [0002] Drying is an important dehydration process widely used in the modern food industry. At present, the drying methods of fruits and vegetables mainly include hot air drying, vacuum low-pressure frying drying, microwave drying, and vacuum freeze drying. However, hot air drying, vacuum low-pressure frying drying, and microwave drying will lead to a decrease in the quality of dried vegetable products. The quality of vacuum freeze-dried fruits and vegetables is good, but it takes a long time, expensive equipment, and high production costs. The superheated puffing drying equipment is simple and the total time is short. It is a new technology with great development potential in the production of high-quality dehydrated fruit and vegetable products. Contents of the invention [0003] The purpose of the present inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02
Inventor 苏建丽
Owner QINGDAO WINCHANCE TECH
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