A hot-air-microwave combined processing method for bamboo shoot particles

A technology of combined processing and granulation, which is applied in the field of snack food processing, can solve the problems of uneven microwave drying, complicated drying process, and increased puffing degree, and achieve the effects of overcoming the complexity of segmented drying process, shortening the drying time, and increasing the puffing degree

Inactive Publication Date: 2015-11-18
ZHEJIANG WANLI UNIV
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the microwave drying method can have a higher drying rate than the traditional hot air drying method, due to the randomness of the microwave field in the spatial distribution, the microwave drying is uneven, causing some materials to coke, which restricts the microwave heating technology. The main factors of application in the field of agricultural product drying, while the invention also has the following disadvantages: 1. The product is easily broken by collision during spray drying, and the yield is low; 2. The drying process in two stages is relatively complicated; 3. The degree of puffing It still needs to be further improved; Four, it is not applied to the development of leisure food, so it is necessary to further improve the processing and drying technology to develop a kind of unique flavor leisure bamboo shoot granule food

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A hot-air-microwave combined processing method for bamboo shoot particles
  • A hot-air-microwave combined processing method for bamboo shoot particles
  • A hot-air-microwave combined processing method for bamboo shoot particles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The specific steps of drying and processing bamboo shoots into snack food are as follows:

[0025] (1) Pretreatment: Shell the bamboo shoots, wash them, and cut them into granules of 10×10×10 mm.

[0026] (2) Blanching: Appropriate blanching temperature and time can inactivate enzyme activity and reduce microbial content. The specific method is to blanch with 90°C water for 5 minutes, and cool and store. At this time, the initial moisture content (wet basis) of bamboo shoot particles is 92.5%.

[0027] (3) Coating film: In order to prevent the material from colliding with the wall of the dryer during spraying and causing rupture and loss, a protective film is coated on the surface of the bamboo shoot particles to prevent shattering. At the same time, seasoning is added to the protective film coating solution. The specific operation is as follows: soak the bamboo shoot particles in the coating solution for 30 minutes, take them out and drain them, so that a layer of pr...

Embodiment 2

[0030] The specific steps of drying and processing bamboo shoots into snack food are as follows:

[0031] (1) Pretreatment: Shell the bamboo shoots, wash them, and cut them into granules of 12×12×12mm.

[0032] (2) Blanching: Appropriate blanching temperature and time can inactivate enzyme activity and reduce microbial content. The specific method is to blanch with 95°C water for 4 minutes, then cool and store. At this time, the initial moisture content (wet basis) of bamboo shoot particles is 91.5%.

[0033] (3) Coating film: In order to prevent the material from colliding with the wall of the dryer during spraying and causing rupture and loss, a protective film is coated on the surface of the bamboo shoot particles to prevent shattering. At the same time, seasoning is added to the protective film coating liquid. The specific operation is as follows: soak the bamboo shoot particles in the coating solution for 35 minutes, take them out and drain them, so that a layer of prot...

Embodiment 3

[0037] The specific steps of drying and processing bamboo shoots into snack food are as follows:

[0038] (1) Pretreatment: Shell the bamboo shoots, wash them, and cut them into granules of 15×15×15mm.

[0039] (2) Blanching: Appropriate blanching temperature and time can inactivate enzyme activity and reduce microbial content. The specific method is to blanch with 100°C water for 5 minutes, and cool and store. At this time, the initial moisture content (wet basis) of bamboo shoot particles is 92%.

[0040] (3) Coating film: In order to prevent the material from colliding with the wall of the dryer during spraying and causing rupture and loss, a protective film is coated on the surface of the bamboo shoot particles to prevent shattering. At the same time, seasoning is added to the protective film coating liquid. The specific operation is as follows: soak the bamboo shoot particles in the coating solution for 30 minutes, take them out and drain them, so that a layer of protecti...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a hot wind and microwave combined processing method for bamboo shoot particles. The hot wind and microwave combined processing method comprises the following steps: preprocessing, blanching, coating film, drying through spouted combination of microwave and hot wind, and packaging. Compared with the prior art, the hot wind and microwave combined processing method for the bamboo shoot particles has the advantages that compared with spouted sectional cooperation of the microwave and hot wind, the spouted combination drying based on the microwave and the hot wind can be used for further improving the dewatering rate; the drying time can be greatly shortened; meanwhile, the quality of the dewatered bamboo shoot particles also can be improved so as to solve the problems of complex sectional drying processes and unevenness for heating the materials. In addition, the technology of coating film, and the technology of coating film and seasoning are added into the spouted combination drying process of the microwave and the hot wind for the first time, so that the collision and breakage problems caused by spouting the dry materials can be avoided, and the finished product ratio of product can be improved; further, a layer of protection film can be formed on the surfaces of the bamboo shoot particles coated with films, so that the inner water stream can be avoided and the swelling degree of the product can be improved; meanwhile, seasonings are added into a film coating liquid, so that a bamboo shoot particle snack food with special flavor can be developed.

Description

technical field [0001] The invention belongs to the technical field of leisure food processing, and in particular relates to a combined hot air and microwave processing method for bamboo shoot particles. Background technique [0002] Fresh bamboo shoots have a short harvest period and are not easy to store. If the time is too long, the flesh will turn blue, fibrous and rot. Common drying methods include hot air drying and microwave drying. The hot air drying method requires high temperature and long-term drying to remove moisture, which may cause serious damage to the flavor, color, and nutrition of the dried product, and reduce the rehydration ability. For example, a Chinese invention patent "processing method of organic dried bamboo shoots" (publication number CN101715804B) with a patent number of 200910191442.8 discloses a hot air drying processing method: including hot air preliminary drying, step-by-step kneading, and drying. The bamboo shoots are dried with hot air a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/00A23P30/30
Inventor 刘青梅杨性民王斌
Owner ZHEJIANG WANLI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap