Drying method for fruits and vegetables

Abstract

The invention relates to a drying method for fruits and vegetables. The drying method comprises the following steps: (1) a pre-drying phase, namely putting sliced fruit and vegetable raw materials into a heat pump drying equipment to be dried; when the drying of the fruit and vegetable raw materials enters a speed-reducing drying phase, stopping drying; (2) a negative-pressure spraying and blasting phase, namely putting the fruit and vegetable raw materials into a material tank; raising the temperature so as to enable the pressure in the material tank to raise to 0.15-0.4MPa, keeping the pressure and instantly reducing the pressure; and (3) a secondary heat pump drying phase, namely putting the fruit and vegetable raw materials in the negative-pressure spraying and blasting phase into a drying chamber; drying by using dry hot air; discharging the dried fruit and vegetable raw materials out of the drying chamber, and storing and uniformly humidifying in a heat-insulation box; putting the fruit and vegetable raw materials which are uniformly humidified into the drying chamber to be repeatedly dried; and repeating until the content of water of the fruit and vegetable raw materials is reduced to be lower than 10%. The drying method for the fruits and the vegetables is simple, convenient, practical, and good in drying effect and has the environment-friendly and energy-saving effects; the quality of fruits and vegetables is not influenced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for drying fruits and vegetables. Background technique [0002] my country is the largest country in the production and consumption of fruits and vegetables in the world, and occupies a very important position in the international fruit and vegetable trade. In 2010, the total planting area of ​​various fruits in my country was about 170 million mu, with a total output of 128.65 million tons; the planting area of ​​vegetables was about 230 million mu, with a total output of 500 million tons, and the per capita share increased from about 170 kg to about 370 kg. The vegetables produced amount to 14 categories and more than 150 varieties, which gradually meet people's diversified consumption needs. [0003] Due to the special physiological production characteristics of fruits and vegetables, which are fresh and perishable, not resistant to storage and tra...

AI Technical Summary

Problems solved by technology

However, most of the current dried fruit and vegetable products are dried by traditional fruit and vegetable technology, which not only has few varieties, but also has poor rehydration, which is inconvenient to eat, and the temperature of the material is too high during drying, which is easy to damage the product while high energy consumption Nutrients, color and flavor, even produce burnt smell

my country's fruit and vegetable processing industry is facing huge challenges and opportunities. As a processing industry that needs to be developed, dried fruit and vegetable products, on the one hand, are huge market demand, and on the other hand, the lack of new production technologies seriously restricts the development of dried fruit and vegetable products.