A kind of combined drying method of asparagus

Abstract

The invention discloses a cane shoot combined drying method. The method includes the steps of shelling and slicing fresh cane shoots as raw materials, rinsing the cane shoots with ozone flowing water, pre-drying the cane shoots through hot air till the water content reaches 40% to 50%, and conducting temperature-variable and pressure-differential puffing drying and pressure pulse processing to obtain dried cane shoot products. The method mainly includes the steps of shelling and slicing the fresh cane shoots, rinsing the cane shoots with ozone flowing water, draining the cane shoots, pre-drying the cane shoots with hot air, conducting temperature-variable and pressure-differential puffing drying and pressure pulse treatment and drying the cane shoots. The method has the main advantages that the dried cane shoots are bright and white in color and luster, high in reconstitution property, natural in fragrance and rich in nutrient, and the quality of the dried cane shoots is close to that of the fresh cane shoots after the dried cane shoots are reconstituted; the drying method is easy to operate, short in production cycle, low in energy consumption and low in production cost.

Description

Technical field [0001] The invention belongs to the field of deep processing of agricultural products, and in particular relates to a combined drying method of wild water bamboo. Background technique [0002] Zizania latifolia (Zizania latifolia) is a unique aquatic vegetable in our country. It is white, sweet, tender, delicious, and has various ways of eating. The stem meat of water chestnut is rich in nutrients, containing sugar, protein, and essential lysine, vitamins and various minerals. Zizania sibiricum is sweet and cold in nature and has the effects of clearing away heat, eliminating irritability, detoxification, and improving feces. The water content of water bamboo is more than 90%, and it is very easy to rot and deteriorate. It is difficult to store at room temperature, usually only for 3 to 5 days. If it takes too long, the water husk will turn yellow, the flesh will turn blue, fibrosis, mildew, soften or even rot Other phenomena affect the taste. In order to exten...

AI Technical Summary

Problems solved by technology

The hot air drying method requires high temperature and long-term drying to remove moisture, which may cause serious damage to the flavor, color, and nutrition of the dried product, and reduce the rehydration ability

The main disadvantage of hot air drying is low energy utilization rate and low thermal conductivity in the deceleration drying stage, and the heat is not easily transferred to the inside during conventional heating

Compared with conventional hot air drying, although microwave drying has a higher drying rate compared with traditional drying, due to the randomness of microwave field distribution in space, microwave drying is uneven, causing coking of some materials

Liu Jun disclosed the "deep processing technology of wild rice stems (public number: CN104543880 A)". The fresh wild wild rice stems are shelled, washed, cut or whole, salted and then dried in a drying room, sterilized at high temperature and high pressure, and vacuum packed. ; Even including research reports on the use of freeze-drying technology to prepare dried wild rice stems, the resulting product has good rehydration, high color fidelity, and the highest retention rate of active ingredients, but the freeze-drying technology requires a long drying time, high energy consumption, and high production costs