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Method for carrying out infrared drying on maca

A drying method, infrared technology, applied in food science, food preservation, application, etc., can solve the problems of long drying time, unstable product moisture, affecting processing, etc., and achieve the effect of shortening the drying time

Inactive Publication Date: 2014-01-08
王兆进
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The disadvantage of this method is that it takes a long time to dry. It usually takes more than 50 hours to enter the drying room. If it is only dried by sunlight, it usually takes about a week of sunny days. The moisture content of the product is not stable, which affects the processing after milling.
At present, there is no report of using infrared light to dry Maca fresh products in the literature

Method used

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Embodiment Construction

[0007] The invention provides a method for drying Maca by infrared rays, which comprises the following steps: firstly prepare Maca tubers, place the Maca tubers under an infrared heating tube for irradiation, and the 1-4 micron particles radiated by the infrared heating tube Dehydration and drying are carried out after the infrared wavelength is heated. The infrared wavelength of the present embodiment is 2 microns. The infrared heating tube is a medium-short wave infrared heating tube. 4 kilograms of Maca tubers are placed in the infrared heating tube of 1 m, the feeding speed is 0.2 m / min, and the irradiation time of the infrared heating tube is 5 minutes. Because infrared light has a certain sterilizing effect during the drying process, the product has a low microbial count and fully meets the food hygiene standards, and can be directly eaten, packaged, and compounded.

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Abstract

The invention discloses a method for carrying out infrared drying on maca. The method comprises the following steps: firstly, preparing maca tubers, irradiating the maca tubers under an infrared heating pipe, and dewatering and drying after heating through infrared wavelength of 1-4 micrometers, which is irradiated by the infrared heating pipe. According to the method, the drying time can be remarkably shortened, and the maca tubers can be directly eaten and packaged after dried, and compounded; because the reproduction of microorganisms on the tubers is effectively inhibited in an infrared drying process, the quantity of the microorganisms in a finished product is reduced, and the finished product can be directly used in processing of a food and a formula thereof.

Description

technical field [0001] The invention relates to an infrared drying method for Maca. Background technique [0002] Maca ( Lepidium meyenii ) is a commercial crop introduced from South America and planted on the plateau of more than 3,000 meters in Yunnan. Its root is usually eaten, and it is widely used as a health food to improve the quality of life because it effectively improves the emotional communication ability between the sexes, endurance and the synergistic effect of nitric oxide activity. The freshly dug Maca tubers generally have a water content of more than 80%. In order to preserve them, they are generally dried in the air, dried in the sun, and then heated and dried indirectly with steam. The disadvantage of this method is that it takes a long time to dry. It usually takes more than 50 hours to enter the drying room. If it is only dried by sunlight, it usually takes about a week on a sunny day. The moisture content of the product is not stable, which affects po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/01
CPCA23L3/54A23V2002/00
Inventor 王兆进
Owner 王兆进
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