A slow drying process of yam slices
A drying process and technology of Huaishan tablets, applied in food drying, food science and other directions, can solve the problems of fragility, unsightly shape of Huaishan tablets, high drying energy consumption, achieve good hygienic conditions, improve physical and chemical and sensory quality, The effect of reducing the breakage rate
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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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