Method for drying konjac slices with heat pump

A technology of heat pump drying and konjac chips, applied in application, food preservation, fruit and vegetable preservation, etc., can solve the problems of difficult removal of internal water, high water content, strong water storage, etc. The effect of reducing energy consumption

Inactive Publication Date: 2015-05-27
UNIV OF SHANGHAI FOR SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Konjac has high water content, strong water storage capacity, difficult to remove internal water, and also contains a large amount of polyphenols and polyphenol oxidase, which are highly heat-sensitive substances and are suitable for heat pump drying technology. At present, no heat pump drying has been used. Konjac report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for drying konjac chips with a heat pump, the implementation steps are as follows:

[0019] Step 1, select konjac without damage and disease, and clean it with water;

[0020] Step 2, peel the konjac and cut it into slices with a thickness of 3mm;

[0021] Step 3. Put the konjac treated in step 2 into the color protection solution for 3 minutes. The color protection solution is composed of L-cysteine, citric acid, ascorbic acid and water, wherein 10g of citric acid is added to every 1000ml of the color protection solution , cysteine ​​0.3g, ascorbic acid 0.3g, and the balance is pure water;

[0022] Step 4, the konjaku that step 3 is processed is tiled and drained on the material tray, put into the drying chamber of heat pump drier and dry 7.7h, drying process parameter is: drying chamber temperature is 55 ℃ in the drying process, and wind speed is 5m / s;

[0023] Step 5, the dried konjac chips are sealed and preserved.

Embodiment 2

[0025] A method for drying konjac chips with a heat pump, the implementation steps are as follows:

[0026] A method for heat pump drying konjac chips, comprising the following steps:

[0027] Step 1, select konjac without damage and disease, and clean it with water;

[0028] Step 2, peel the konjac and cut it into slices with a thickness of 5mm;

[0029] Step 3. Put the konjac treated in step 2 into the color protection solution for 3 minutes. The color protection solution is composed of L-cysteine, citric acid, ascorbic acid and water, wherein 10g of citric acid is added to every 1000ml of the color protection solution , cysteine ​​0.1g, ascorbic acid 0.1g, and the balance is pure water;

[0030] Step 4, the konjac that step 3 is processed is tiled and drained on the material tray, put into the drying chamber of heat pump drier and dry 8h, drying process parameter is: drying chamber temperature is 55 ℃ in the drying process, and wind speed is 5m / h s; step 5, sealing and s...

Embodiment 3

[0032] A method for heat pump drying of konjac chips, the implementation steps are as follows:

[0033] Step 1, select konjac without damage and disease, and clean it with water;

[0034] Step 2. Peel the konjac and cut it into slices with a thickness of 5mm;

[0035] Step 3. Put the konjac treated in step 2 into the color protection solution for 3 minutes. The color protection solution is composed of L-cysteine, citric acid, ascorbic acid and water, wherein 10g of citric acid is added to every 1000ml of the color protection solution , L-cysteine ​​0.2g, ascorbic acid 0.1g, and the balance is pure water;

[0036] Step 4, the konjac that step 3 is processed is tiled and drained on the material tray, put into the drying chamber of heat pump drier and dry 6.5h, drying process parameter is: drying temperature is 65 ℃ in the drying process, and wind speed is 5m / h s;

[0037] Step 5, the dried konjac chips are sealed and preserved.

[0038] The results show that: the best proce...

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PUM

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Abstract

The invention relates to a method for drying konjac slices with a heat pump. The method comprises the following steps: firstly, selecting fresh konjac free of damages and diseases, removing the peel of the fresh konjac and cutting the fresh konjac into konjac slices which are 3-7mm thick; mixing color retention agents L-cysteine, citric acid and ascorbic acid with water to prepare a color protecting solution, putting the processed konjac slices into the color protecting solution for performing color protecting for 3 minutes, taking out and draining the konjac slices, tiling the konjac slices on a material plate, and putting the material plate into a heat pump dryer to dry for 7-10 hours, wherein the moisture content of the dried konjac is 12%; finally, sealing and storing the dried konjac slices. According to the method disclosed by the invention, the drying energy consumption is reduced, and the drying efficiency is improved. Moreover, the color protecting agents are used for pre-processing, low-temperature drying is performed through the heat pump, the brown stains of the konjac in a drying process can be effectively avoided, and glucomannan is protected to be not easily subjected to sugar coking, so that the dried konjac has the advantages of being white in color, good in appearance, free of sulfur, low in cost and the like.

Description

technical field [0001] The invention relates to a method for drying konjac chips by using a heat pump, and belongs to the technical field of drying and preparation of agricultural products. Background technique [0002] Konjac is rich in glucomannan. Konjac glucomannan (KGM) is a high-molecular-weight water-soluble dietary fiber with good nutritional and health functions, known as the seventh nutrient. Konjac flour can be used as a thickener, gelling agent, emulsifier, filler, etc., and is used in the fields of medicine, food, and environmental protection. With people's understanding of the health function of konjac, the demand for it is also increasing, and at the same time, the quality requirements for konjac are getting higher and higher. At present, the konjac drying process mostly adopts natural drying and coal-fired hot air drying methods. Since konjac contains a large amount of polyphenols and polyphenol oxidase, serious oxidative browning will occur during the dryin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L19/10
CPCA23B7/02A23B7/022
Inventor 李保国叶维
Owner UNIV OF SHANGHAI FOR SCI & TECH
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