Method for rapid preparation of fruit and vegetable crisp grains by three-stage atmospheric pressure microwave spouting drying

A microwave jetting, three-stage technology is applied in the field of fruit and vegetable dehydration processing and three-stage atmospheric pressure microwave jetting drying to quickly prepare fruit and vegetable crisps, which can solve problems such as difficult control, improve quality, improve crispness, and improve material loading. Effect

Inactive Publication Date: 2016-01-13
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with the present invention, this patent adopts the combination of normal pressure and negative pressure, and the negative pressure condition has higher requirements on the equipment and is not easy to control

Method used

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  • Method for rapid preparation of fruit and vegetable crisp grains by three-stage atmospheric pressure microwave spouting drying

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: A kind of three-stage atmospheric pressure microwave jet drying method for quick preparation of potato crisps

[0035] (1) Pretreatment: The loading capacity of the equipment is 20kg in total. Fresh potatoes are used as raw materials. The potatoes are selected, cleaned, diced, and cut into 1×1×1cm 3 Potato grains, blanching, blanching temperature is 90~95°C, and blanching time is 3 minutes; the blanched potato grains are subjected to color protection treatment, and the color protection solution is a combined aqueous solution with a mass concentration of 0.1% Vc and 0.1% citric acid monohydrate ;

[0036] (2) Three-stage atmospheric pressure microwave spray drying: the potato grains after color protection are subjected to three-stage atmospheric pressure microwave spray drying:

[0037] The first stage: microwave power 2.0w / g, pulse frequency 1min, spray 3 times, each 6s intermittent spray, dry until the moisture content of the potato grains is 55%~60%, an...

Embodiment 2

[0043] Example 2: A three-stage atmospheric pressure microwave jet drying method for quickly preparing crispy carrots

[0044] (1) Pretreatment: The loading capacity of the equipment is 20kg in total. Fresh carrots are used as raw materials, and the carrots are selected, cleaned, diced, and cut into 1×1×1cm 3 Carrot grains, blanching, blanching time is 4min, blanching temperature is 90~95°C; the blanched carrot grains are subjected to color protection treatment, and the color protection solution is a combined aqueous solution with a mass concentration of 0.1% Vc and 0.1% citric acid monohydrate ;

[0045] (2) Three-stage atmospheric pressure microwave spray drying: Carrot particles after color protection are subjected to three-stage atmospheric pressure microwave spray drying:

[0046] The first stage: Microwave power 2.0w / g, pulse frequency 1min spray 3 times, each time 6s intermittent spray, dry until the moisture content of carrot grain wet basis is 55%~60%, the drying tim...

Embodiment 3

[0052] Example 3: A three-stage atmospheric pressure microwave spray drying method for rapidly preparing edamame brittle grains

[0053] (1) Pretreatment: The load capacity of the equipment is 20kg in total. Fresh edamame is used as raw material. The green edamame is depodded and granulated, cleaned and placed in boiling water for blanching. The blanching time is 1.5~2min, and the blanching temperature is 95 ~98°C; quickly cool the blanched edamame grains with cooling water until the center temperature of the material is below 10°C, then take out and drain the surface moisture.

[0054] (2) Three-stage atmospheric pressure microwave spray drying: Then the edamame grains are subjected to three-stage atmospheric pressure microwave spray drying:

[0055] The first stage: Microwave power 2.0w / g, pulse frequency 1min spray 3 times, each time 6s intermittent spray, dry until the wet base moisture content of edamame is 55%~60%, the drying time is about 15min;

[0056] The second stage...

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Abstract

The invention discloses a method for rapid preparation of fruit and vegetable crisp grains by three-stage atmospheric pressure microwave spouting drying, and belongs to the fruit and vegetable food treatment technical field. The method comprises the technological process for preparation of the fruit and vegetable crisp grains: carrying out fresh fruit and vegetable raw material pretreatment comprising selection, cleaning, grain-sized dicing, blanching and enzyme deactivation and color protection treatment, carrying out three-stage atmospheric pressure microwave spouting drying of the pretreated fruit and vegetable grains, and carrying out packaging storage. Compared with a single hot air drying, the adopted microwave drying technology has the energy saved by 50%-55% and the time shortened by 60%-65%; compared with a single-stage atmospheric pressure microwave spouting drying, the adopted technology has the energy saved by 20%-30% or more and the time shortened by 20%-30%. The pulse spouting is beneficial for improving the uniformity of material drying, and can improve the quality of the fruit and vegetable dried products; besides, the three-stage drying can effectively improve the material loading capacity and the utilization rate of energy consumption, and is beneficial for integrated application of the microwave drying technology and equipment in the fields of agricultural products and food processing.

Description

technical field [0001] The invention relates to a three-stage normal-pressure microwave spray drying method for rapidly preparing fruit and vegetable brittle grains, relates to fruit and vegetable dehydration processing, and belongs to the technical field of fruit and vegetable food processing. Background technique [0002] In recent years, crispy fruits and vegetables have become a very popular leisure fruit and vegetable food because of their crisp taste, low fat, high fiber, rich in vitamins and various minerals, easy to carry, and long shelf life. At present, fried puffed fruit and vegetable crisps are still mainly used in the market. Due to frying under normal pressure conditions, the oil temperature is high, resulting in serious loss of nutritional components of the product, poor color, aroma, and taste, and the product is used for production. High-temperature processing and repeated use of oil can easily cause oil oxidation and rancidity, and frequent consumption will...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/10
CPCA23V2002/00
Inventor 郑丹丹张慜黄家鹏张卫明杨再兴杨宝根
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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