Method for drying Hami melon slices by nitrogen source low oxygen heat pump
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A technology of cantaloupe and source heat pump, which is applied in the direction of heating and preserving fruits/vegetables, food processing, and preservation of fruits and vegetables. Low drying efficiency, prevention of enzymatic browning reaction, and small nutrient loss
Inactive Publication Date: 2013-12-04
HENAN UNIV OF SCI & TECH
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Problems solved by technology
1. Hot air drying, since Hami melon is a fruit with high sugar content, soft texture, and easy to brown, if hot air drying is used, the color, shape and other sensory properties of the product will be unsatisfactory
2. Vacuum freeze-drying. During the vacuum freeze-drying process, the material is kept in a low-temperature, low-oxygen, and light-proof environment, so the loss of its nutrients is small, but the brightness of the dried cantaloupe slices decreases, the redness decreases, and the yellowness increases.
However, the heat pump drying currently used has the following problems: 1) In the middle and late stages of drying, the drying speed is slow and the drying time is long; 2) The heat pump drying requires intermittent work, and the work efficiency is low
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Embodiment 1
[0028] A method for drying Hami melon slices with a nitrogen source hypoxic heat pump, comprising the following steps:
[0029] Step 1. Select undamaged and disease-free Hami melons, wash the Hami melons with tap water, and set aside;
[0030] Step 2, washing the Hami melon treated in Step 1 with dilute hydrochloric acid with a mass percentage concentration of 0.1%, then peeling the Hami melon, removing the flesh, and cutting the Hami melon into slices with a slice thickness of 4mm;
[0031] Step 3. Put the cantaloupe slices treated in step 2 into the color protection solution, and keep the color and solidify for 15 minutes. During the color protection process, apply ultrasonic treatment with a frequency of 25 kHz for 5 minutes. After the color protection, take out the cantaloupe slices and drain For later use, the color protection solution is composed of citric acid, calcium chloride, sodium chloride and water, wherein 2 g of citric acid, 1 g of calcium chloride and 1 g of so...
Embodiment 2
[0038] A method for drying Hami melon slices with a nitrogen source hypoxic heat pump, comprising the following steps:
[0039] Step 1. Select undamaged and disease-free Hami melons, wash the Hami melons with tap water, and set aside;
[0040] Step 2, washing the Hami melon treated in Step 1 with dilute hydrochloric acid with a mass percentage concentration of 0.1%, then peeling the Hami melon, removing the flesh, and cutting the Hami melon into slices with a slice thickness of 10 mm;
[0041] Step 3. Put the cantaloupe slices treated in step 2 into the color protection solution, keep the color and solidify for 20 minutes, and apply ultrasonic treatment with a frequency of 25 kHz for 5 minutes during the color protection process. After the color protection, take out the cantaloupe slices and drain For future use, the color protection solution is composed of citric acid, calcium chloride, sodium chloride and water, wherein 6 g of citric acid, 2 g of calcium chloride and 3 g of ...
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Abstract
The invention belongs to the field of agricultural product drying, and particularly relates to a method for drying Hami melon slices by a nitrogen source low oxygen heat pump. The method comprises the steps of selecting Hami melons, removing peels and pulp of the Hami melons, conducting slicing, conducting color protection and type fixing, blanching, draining, conducting drying in a nitrogen source heat pump drying machine, and conducting drying, sealing and storing in a vacuum drying box. According to the method, the drying energy consumption is reduced, the drying efficiency is improved, the defects that in the drying later stage, the heat pump is low in drying efficiency and long in time required by drying are overcome, heat pump drying and vacuum low-temperature drying are carried out after color protection and blanching treatment, and therefore the problems that the brightness of the Hami melon slices is reduced, and the color is changed are solved. According to the method, phenolic substances in the Hami melon slices can be restrained from being oxidized to generate quinone, the oxidation loss of vitamin C is reduced, damage, caused by oxidation in the drying process, to the color and texture of the Hami melon slices can be avoided, and dried products with the natural color are obtained.
Description
technical field [0001] The invention belongs to the field of drying agricultural products, and in particular relates to a method for drying Hami melon slices by a nitrogen source low-oxygen heat pump. Background technique [0002] Hami melon is one of the famous specialties in Xinjiang, my country. It belongs to Cucurbitaceae and is a kind of melon. At present, the consumption of cantaloupe in my country is mainly fresh food, and there are few deep-processed products. Fresh Hami melons after harvest are extremely perishable and difficult to store and transport. Slicing and drying Hami melons is an effective way to prolong the shelf life of Hami melons and enrich the products of Hami melons. [0003] Cantaloupe slices often adopt methods such as natural drying, hot air drying and freeze drying. The natural drying method is simple and easy to implement, but the required drying time is too long, and it is easily restricted by natural conditions, which affects the quality of d...
Claims
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Application Information
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