Low-temperature drying processing technology of longan pulp

Abstract

The invention discloses a low-temperature drying processing technology of longan pulp. A specific drying device is adopted and dries the longan pulp under the drying conditions of low temperature smaller than 40 DEG C, an axial flow fanwind speed of 8-20 m per second and the relative air humidity smaller than 50%; and the drying device comprises a casing, a drying chamber, an air deflector, an axial flow fan, a temperature control device, a humidity control device, a heat exchanger, a condensationdehumidifier and an air exchange plate. According to the technology, high-speed dry air flow and a material are sufficiently contacted, fresh and wet longan pulp can be rapidly dried without overhigh temperature, a Maillard reaction in the drying process is reduced, color change of a product is little, original flavor and nutritional ingredients are preserved, and a high-quality dried longan pulp product with shallow color and heavy flavor is obtained.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a low-temperature drying processing technology of longan meat. Background technique [0002] Longan, also known as longan, is beneficial to intelligence, nourishing the heart and spleen, nourishing qi and blood, invigorating the spleen and stomach, and nourishing the muscles. It has a significant curative effect on blood loss caused by it. Modern medical practice has proved that it also has the effects of beautifying and prolonging life. [0003] Traditional longan meat is baked and dried at 60°C to 70°C. At this temperature, the longan meat has undergone Maillard reaction, so the finished product is usually brown, sometimes with a burnt smell, which affects the longan meat. quality. Contents of the invention [0004] The object of the present invention is to provide a longan meat low-temperature drying process and device thereof. [0005] The technical scheme of the present ...

AI Technical Summary

Problems solved by technology

[0003] Traditional longan meat is baked and dried at 60°C to 70°C. At this temperature, the longan meat has undergone Maillard reaction, so the finished product is usually brown, sometimes with a burnt smell, which affects the longan meat. quality

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