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Tempering and drying technology for Chinese yam slices

A drying process, the technology of yam slices, which is applied in food drying, food preparation, food science, etc., can solve the problems of high drying energy consumption, unsightly shape of yam slices, and easy cracking, so as to reduce the breakage rate and improve the physical and chemical properties. And the effect of good sensory quality and hygienic conditions

Active Publication Date: 2015-12-30
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the disadvantages of unattractive shape, easy cracking and high drying energy consumption of yam slices prepared by the existing yam drying process, the present invention provides a technical solution for slow drying process suitable for yam slices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present embodiment relates to a kind of drying process of Chinese yam, comprising the following steps:

[0028] 1) Wash the yam, peel it, and cut it into yam slices with a thickness of 2 to 3 mm; soak the yam slices in a solution of 0.08% citric acid + 0.07% phytic acid for 20 minutes, take them out, and drain them to obtain the prepared yam slices. Processed yam slices.

[0029] 2) Send the pretreated yam slices into a tunnel dryer, control the temperature inside the drier to 100° C., and use countercurrent to dry for 3 hours to obtain preliminarily dried yam slices.

[0030] 3) Put the preliminarily dried yam slices into a tempering chamber, control the temperature in the tempering chamber to 20° C., and the relative humidity to 70%, and temper for 8 hours to obtain cured yam slices.

[0031] 4) Send the slow-cured yam slices into a tunnel dryer, control the temperature inside the drier to 60° C., and adopt downstream drying for 4 hours to obtain dried yam slices...

Embodiment 2

[0033] The present embodiment relates to a kind of drying process of Chinese yam, comprising the following steps:

[0034] 1) Wash the yam, peel it, and cut it into yam slices with a thickness of 5-6 mm; soak the yam slices in a solution of 0.1% citric acid + 0.05% phytic acid for 30 minutes, take them out, drain them, and obtain the preservatives. Processed yam slices.

[0035] 2) Send the pretreated yam slices into a tunnel dryer, control the temperature inside the drier to 120° C., and adopt countercurrent drying for 2 hours to obtain preliminarily dried yam slices.

[0036] 3) Put the preliminarily dried yam slices into a tempering chamber, control the temperature in the tempering chamber to 40° C., and the relative humidity to 50%, and temper for 4 hours to obtain cured yam slices.

[0037] 4) Send the slow-cured yam slices into a tunnel dryer, control the temperature in the drier to 80° C., and adopt downstream drying for 2 hours to obtain dried yam slices.

Embodiment 3

[0039] The present embodiment relates to a kind of drying process of Chinese yam, comprising the following steps:

[0040] 1) Wash and peel the Chinese yam, cut into yam slices with a thickness of 4-5; soak the yam slices in a solution of 0.12% citric acid + 0.03% phytic acid for 25 minutes, take them out, and drain them to obtain pre-prepared yam slices. Processed yam slices.

[0041] 2) Send the pretreated yam slices into a tunnel dryer, control the temperature inside the drier to 110° C., and adopt countercurrent drying for 2.5 hours to obtain preliminarily dried yam slices.

[0042] 3) Put the preliminarily dried yam slices into a tempering chamber, control the temperature in the tempering chamber to 30° C., and the relative humidity to 60%, and temper for 6 hours to obtain cured yam slices.

[0043] 4) Send the slow-cured yam slices into a tunnel dryer, control the temperature inside the drier to 70° C., and dry them downstream for 3 hours to obtain dried yam slices.

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PUM

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Abstract

The invention relates to a tempering and drying technology for Chinese yam slices. The tempering and drying technology includes the steps that the Chinese yam slices after pretreatment are sequentially subjected to high-temperature rapid dehydration, low-temperature tempering and intermediate-temperature drying. By the utilization of the technology, the dried Chinese yam slices are small in deformation, low in damage rate and attractive in shape, and commercial value of the Chinese yam slices is increased. By the utilization of the tempering and drying method, the hot air drying time of the raw materials can be greatly shortened, the hot air drying rate is increased, the time for treating the raw materials under high temperature is shortened, and the physical-chemical quality and sensory quality of the finally-dried products are easily improved.

Description

technical field [0001] The invention relates to the technical field of food drying, in particular to a slow drying process for yam slices. Background technique [0002] At present, yam slices are the main processed products of yam, mainly used as Chinese herbal medicine slices, or as yam powder after being crushed. Huaishan slices are usually dried in a drying room, which takes a long time and is prone to damage during drying. During the drying process, due to the existence of moisture gradient and temperature gradient inside the yam slices, stress will be generated. When the stress is too large, cracks will be generated inside the yam slices, resulting in breakage, which will affect the yield and commerciality of the yam slices. . Slow Su drying is widely used in the grain drying industry, especially suitable for drying heat-sensitive materials. The patent (CN101940693B) provides a gradient drying processing method of traditional Chinese yam decoction pieces. The fresh y...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214
CPCA23V2002/00A23V2300/10
Inventor 李清明苏小军熊兴耀周江容
Owner HUNAN AGRICULTURAL UNIV
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