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Method for preparing burdock granules for conditioning through combined even drying of radio frequency pretreatment and microwave pulse spouting

A technology of pulse jetting and pretreatment, which is used in food preparation, food preservation, fruit and vegetable preservation, etc., can solve the problems of manpower and material resources, and achieve the effect of improved color, better brittleness and rich aroma.

Active Publication Date: 2013-12-25
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

In this patent, the baking time is 2-4 hours, during which manual stir-frying is required, so it is extremely labor-intensive. Using microwave spray drying not only saves time and effort, but also maintains high-quality products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1: Method for uniformly preparing small batches of conditioned burdock granules by radio frequency pretreatment and microwave pulse spouting combined drying

[0032] Choose 1kg of fresh burdock to clean, peel, cut into 5mm slices, soak in a 0.5% ascorbic acid and 0.5% sodium chloride combined aqueous solution for 30 minutes; then combine with 0.5% D-sodium erythorbate solution bleaching at 95℃ Scalding treatment for 3 minutes; drying for 20 minutes at a plate spacing of 20.5cm, a hot air temperature of 50°C, and a radio frequency power of 1500w; then microwave pulse spraying, drying conditions: 0-10 minutes microwave power of 1000w, hot air temperature 70℃, spouting frequency is 6 seconds for spraying for 2 seconds; for the next 25 minutes, microwave power is 1500w, hot air temperature is 65℃, spraying frequency is for spraying for 2 seconds every 6 seconds; for the next 5 minutes, microwave power is 1200w , The hot air temperature is 70℃, and the spray frequency i...

Embodiment 2

[0033] Example 2: Method for uniformly preparing medium batches of conditioned burdock granules by radio frequency pretreatment and microwave pulse spouting combined drying

[0034] Choose 10kg of fresh burdock for washing, peeling, and cutting into 5mm slices, soaking in a combined aqueous solution of 0.5% ascorbic acid and 0.5% sodium chloride by mass concentration for 30 minutes; then combine with 0.5% D-sodium erythorbate solution bleaching at 95℃ Scalding treatment for 3 minutes; drying for 20 minutes at a plate spacing of 20.5cm, a hot air temperature of 50°C, and a radio frequency power of 15kw; then microwave spraying, and drying conditions: 0-10 minutes with a microwave power of 10kw and a hot air temperature of 70 ℃, the spraying frequency is 6 seconds for spraying for 2 seconds; the following 25 minutes, the microwave power is 15kw, the hot air temperature is 65℃, and the spraying frequency is 6 seconds for spraying for 2 seconds; the following 5 minutes, the microwave ...

Embodiment 3

[0035] Example 3: Method for uniformly preparing large batches of conditioned burdock granules by radio frequency pretreatment and microwave pulse spouting combined drying

[0036] Choose 50kg of fresh burdock for washing, peeling, and cutting into 5mm slices, soaking in a combined aqueous solution of 0.5% ascorbic acid and 0.5% sodium chloride by mass concentration for 30 minutes; then combine with 0.5% D-sodium erythorbate solution bleaching at 95℃ Scalding treatment for 3 minutes; dry for 20 minutes under the conditions of plate spacing 20.5cm, hot air temperature 50℃, radio frequency power 75kw, then microwave spray, drying conditions: 0-10 minutes microwave power 50kw, hot air temperature 70 ℃, the spraying frequency is 6 seconds for spraying for 2 seconds; for the next 25 minutes, the microwave power is 75kw, the hot air temperature is 65℃, and the spraying frequency is 6 seconds for spraying for 2 seconds; the microwave power for the next 5 minutes is 60kw, The hot air tem...

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Abstract

The invention relates to a method for burdock granules for conditioning through combined even drying of radio frequency pretreatment and microwave pulse spouting, belonging to the field of a fruit and vegetable food processing technology. The method comprises the steps of performing pretreatment (washing, unpeeling and slicing) on fresh burdocks, protecting color, pre-drying by radio frequency, drying through microwave pulse spouting and packaging; the color and the luster of a product are greatly improved after color protection, the radio frequency pre-drying treatment is only performed for 20 minutes, but hot air drying treatment for removing moisture on the surface is performed for 60 minutes, so that the method has short drying time and high efficiency; the sectional type microwave pulse spouting treatment only needs 60 minutes totally, while the complete hot air drying treatment needs 400 minutes, so that the drying time of the method is greatly shortened, and the drying is uniform; furthermore, a sample after microwave pulse spouting drying has strong fragrance; the method has the characteristics of having convenience in operation and high nutrition and safety, saving drying time and having low energy consumption.

Description

Technical field [0001] A method for uniformly drying preparation of conditioned burdock grains by combining radio frequency pretreatment and microwave pulse spouting belongs to the technical field of fruit and vegetable food processing. Background technique [0002] Burdock is also known as Hercules and Oriental Ginseng. The fleshy root is rich in protein, amino acids, multivitamins, minerals and inulin, which is unique to Compositae. The carotene content ranks second in vegetables, and the protein and calcium content Root vegetables are the highest one. The flesh of burdock root is off-white and will brown when exposed to the air. It is easy to fibrosis during storage and make the taste worse or even inedible. In order to maintain the nutritional content of burdock and prevent fibrosis during fresh storage, it is an effective method to slice and dry the harvested burdock. [0003] Radio frequency is a high-frequency alternating electromagnetic wave with a frequency range of 3 k...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23L1/272A23L5/41
CPCA23B7/01A23B7/022A23L3/01A23L3/3508A23L3/358
Inventor 郑丹丹张慜卢懿钟齐丰杨再兴杨宝根
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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