High-efficiency drying method for shepherd's purse

A shepherd's purse, drying technology, applied in the direction of fruit and vegetable preservation, fruit/vegetable preservation through dehydration, food preservation, etc., to achieve the effect of improving rehydration, good tissue shape and nutrients, and increasing drying rate

Active Publication Date: 2015-07-15
江苏太湖地区农业科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of this invention is to provide a kind of high-efficiency drying method of shepherd's purse, to solve the deficiencies of many existing drying methods

Method used

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  • High-efficiency drying method for shepherd's purse

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment one: a kind of high-efficiency drying method of shepherd's purse, the steps are as follows:

[0033] Step 1. Preprocessing:

[0034] (1), cleaning: first remove the floating soil on the surface of the leaves with running water, and remove the yellowed, rotten, and moth-eaten leaves, then cut off the roots, and finally drain the free water on the surface of the shepherd's purse; Cut the shepherd's purse into 0.5-1cm long pieces;

[0035] (2) Pre-freezing: pre-freeze the sliced ​​shepherd's purse at -15~-20°C for no less than 6 hours, and set aside;

[0036] Step two, freeze drying:

[0037] Take out the pre-frozen shepherd's purse and place it in a freeze dryer, first set the temperature to -3~-7°C, and sublimate the shepherd's purse for 3~4 hours; then set the temperature to 3~7°C, Analyzing the shepherd's purse for 2 to 3 hours; combined with the sublimation and decomposing process, the water content of the shepherd's purse is 50% to 60%, and the chloroph...

Embodiment 2

[0053] Embodiment two: a kind of high-efficiency drying method of shepherd's purse, differs from embodiment one in that:

[0054] 1. When pre-freezing, shepherd's purse is pre-frozen at -20°C;

[0055] 2. During freeze-drying, the temperature for sublimation treatment is set to -5°C, the temperature for analysis treatment is set to 5°C, and the total drying time is 5 hours;

[0056] 3. During vacuum drying, the drying time in the first half stage is 50min, so that the water content of shepherd’s purse is reduced to 26.8%; the drying time in the second half stage is 45min, so that the water content of shepherd’s purse is reduced to 17.3%;

[0057] 4. When microwave drying, dry according to the power of 8W / g shepherd's purse, and the intermittent time is 20s.

[0058] Other parts are the same as those in Embodiment 1, and will not be repeated here.

Embodiment 3

[0059] Embodiment three: a kind of high-efficiency drying method of shepherd's purse, differs from embodiment one in that:

[0060] 1. When pre-freezing, shepherd's purse is pre-frozen at -20°C;

[0061] 2. During freeze-drying, the temperature during sublimation treatment is set at -3°C, the temperature during analysis treatment is set at 7°C, and the total drying time is 6 hours, so that the water content of shepherd's purse is reduced to 54.3%;

[0062] 3. During vacuum drying, the drying time in the first half stage is 46min, so that the water content of shepherd's purse is reduced to 25.1%; the drying time in the second half stage is 50min, so that the water content of shepherd's purse is reduced to 15.3%;

[0063] 4. When microwave drying, dry according to the power of 5W / g shepherd's purse, and the intermittent time is 15s.

[0064] Other parts are the same as those in Embodiment 1, and will not be repeated here.

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Abstract

The invention provides a high-efficiency drying method for shepherd's purse. The method is characterized by comprising the following steps: 1, pretreatment: a step of cleaning, draining and segmenting the shepherd's purse and pre-freezing the shepherd's purse at a temperature of -15 to -20 DEG C for no less than 6 h; 2, freeze drying: a step of freezing the prefrozen shepherd's purse, then sublimating the shepherd's purse at a temperature of -3 to -7 DEG C for 3 to 4 h and desorbing the shepherd's purse at a temperature of 3 to 7 DEG C for 2 to 3 h, wherein the processed shepherd's purse has water content of 50 to 60%; 3, vacuum drying: a step of drying the shepherd's purse at a vacuum degree of -0.065 to -0.075 MPa for 50 to 60 min when temperature uniformly rises to 50 DEG C from 30 DEG C so as to allow the water content of the shepherd's purse to drop to 25 to 30% and then drying the shepherd's purse at a vacuum degree of -0.08 to -0.09 MPa for 40 to 50 min when temperature uniformly rises to 70 DEG C from 50 DEG C so as to allow the water content of the shepherd's purse to drop to 15 to 20%; and 4. microwave drying: a step of drying the shepherd's purse at a power of 5 to 10 W / g, wherein overturning is carried out during drying, drying is stopped for 10 to 20 s every 0.8 to 1.2 min, the water content of the shepherd's purse drops to less than 8%, and drying is completed. The method provided by the invention maintains the structural form and nutritional components of the shepherd's purse, enables the dried shepherd's purse to have a good color, a good water regaining characteristic and richer flavor, shortens drying time and improves drying efficiency.

Description

technical field [0001] The invention relates to a high-efficiency drying method of shepherd's purse. The drying method specifically relates to combined drying of shepherd's purse post-harvest pretreatment and freezing, vacuum and microwave. Background technique [0002] In recent years, with the improvement of people's consumption level and the change of dietary concepts, wild vegetables are increasingly moving from the mountains to the dining table, which plays a very important role in enriching the people's vegetable basket. At the same time, many wild vegetables also have certain medicinal properties. Efficiency, more and more favored by consumers. [0003] Shepherd's purse - a cruciferous plant, is an edible wild vegetable suitable for all ages. Shepherd's purse grows prostrate on the ground, the color is gray-green, and the smell is sweet and fragrant. Because it is rich in glutamic acid and other amino acids necessary for human body, it tastes extremely delicious. It ...

Claims

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Application Information

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IPC IPC(8): A23B7/02A23B7/024
Inventor 刘腾飞张丽陆皓茜杨代凤
Owner 江苏太湖地区农业科学研究所
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