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Preparation method of microwave-dried ginger slices and ginger slices thereof

A microwave drying and drying technology, which is applied in food drying, food science, and preservation of fruits/vegetables through dehydration, etc., can solve problems such as uneven water loss, slow dehydration speed, and affect sensory quality, so as to avoid easy moisture absorption, Improve uniformity and facilitate the effect of process parameters

Inactive Publication Date: 2016-08-24
CHINA NAT PACKAGING & FOOD MACHINERY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, microwave drying also has its own shortcomings. Microwave dehydration in materials is selective, and uneven water loss, local overheating and sharp corner gelatinization are common problems in the drying process; After the moisture content on a dry basis drops to 200%, the moisture in the material is mainly bound water, the dehydration speed slows down, and changes in flavor and local color begin to appear, affecting sensory quality. This is a critical period for determining product quality and improving the process. the key of

Method used

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  • Preparation method of microwave-dried ginger slices and ginger slices thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Ginger is graded and selected, and 1000g of ginger with uniform quality, no mechanical damage, and no pests and diseases is selected, and the ginger is washed twice with tap water and drained naturally. Cut ginger slices into 4mm slices with a slicer. Put it into a self-made drying chamber with a vibrating fluidized system, turn on the microwave fluidized drying equipment, exhaust fan, fluidized bed and microwave feeding system. The microwave power is 1.2W / g (calculated according to the fresh weight before drying), the drying time is 54min, and the vibration frequency is 45Hz. At this time, the moisture content of the ginger on a dry basis is about 100%, and it is morphologically shown that the drying has been basically completed, and the ginger is left to wake up for 60 minutes. When the material is in a soft and wet state, continue to realize microwave fluidized drying for about 10 minutes, the vibration frequency is 35Hz, and the dry basis moisture content reaches 8...

Embodiment 2

[0036] Ginger is graded and selected, and 1000g of ginger with uniform quality, no mechanical damage, and no pests and diseases is selected, and the ginger is washed twice with tap water and drained naturally. Cut ginger slices into 4mm slices with a slicer. Put it into a self-made drying chamber with a vibrating fluidized system, turn on the microwave fluidized drying equipment, exhaust fan, fluidized bed and microwave feeding system. The microwave power is 0.9W / g (calculated according to the fresh weight before drying), the drying time is 66min, and the vibration frequency is 45Hz. At this time, the moisture content of the ginger on a dry basis is about 100%, and it is morphologically shown that the drying has been basically completed, and it is allowed to stand for 50 minutes to wake up. When the material is in a soft and wet state, continue to realize microwave fluidized drying for about 14 minutes, the vibration frequency is 35 Hz, and the dry basis moisture content reac...

Embodiment 3

[0038]Ginger is graded and selected, and 1000g of ginger with uniform quality, no mechanical damage, and no pests and diseases is selected, and the ginger is washed twice with tap water and drained naturally. Cut ginger slices into 4mm slices with a slicer. Put it into a self-made drying chamber with a vibrating fluidized system, turn on the microwave fluidized drying equipment, exhaust fan, fluidized bed and microwave feeding system. The microwave power is 0.7W / g (calculated according to the fresh weight before drying), the drying time is 92min, and the vibration frequency is 45Hz. At this time, the moisture content of the ginger on a dry basis is about 100%, and it is morphologically shown that the drying has been basically completed, and it is left to wake up for 40 minutes. When the material is in a soft and wet state, continue to realize microwave fluidized drying for about 18 minutes, the vibration frequency is 30Hz, and the dry basis moisture content reaches 7%, which ...

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Abstract

The invention relates to a preparation method of microwave-dried ginger slices and ginger slices. The preparation method comprises the steps of sorting fresh gingers; cleaning the sorted fresh gingers using tap water, and naturally airing the fresh gingers; cutting the aired fresh gingers into slices with the thickness of 2-6mm, putting the ginger slices in a microwave drying cavity with a vibration fluidization system for carrying out microwave fluidization drying on the ginger slices for the first time with the microwave power of 0.5-2W / g, drying the ginger slices until the moisture content of the fresh ginger on dry basis is 50-200 percent, and standing for analepsia for 30-60min; carrying out microwave fluidization drying on the ginger slices for the second time after the material is in a floppy and moist state, and drying the ginger slices until the moisture content of the fresh ginger on dry basis is 5-10 percent; and packaging the ginger slices in a sealing way adopting a high-barrier composite material. With the adoption of the preparation method, the material is made in a fluidization state by virtue of mechanical vibration, the problem of unbalanced field intensity distribution of a microwave electromagnetic field caused by factors such as the shape of the drying cavity, the form of the material, the distribution of magnetrons, the refraction and the reflection of electromagnetic waves and the like is solved, the phenomena of local overheating and gelatinization of sharp corners are alleviated, and the dehydration uniformity of the ginger slices is improved.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of microwave-dried ginger slices and the ginger slices. Background technique [0002] Ginger originated in Southeast Asia and is widely cultivated in tropical and subtropical regions. The edible part of ginger is a thick rhizome with unique taste and nutritional value. It is a traditional herb and a common seasoning in Asia. my country has a long history of ginger cultivation, and there are many local varieties, but the differences in traits are small. The production areas are mainly concentrated in eight provinces including Shandong, Hunan, Guizhou, Guangxi, Sichuan, Henan, Hubei and Shaanxi. According to statistics, my country's ginger output in 2010 was 6.78 million tons, accounting for about 40% of the world's total output and occupying an important share in the world's export trade. [0003] At present, my country's ginger export products are mainly fresh g...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00
CPCA23B7/02A23V2002/00A23V2300/10
Inventor 李树君韩清华吕为乔马季威李仪凡赵东林万丽娜
Owner CHINA NAT PACKAGING & FOOD MACHINERY