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Vacuum freeze-drying process applicable to clanis bilineata tsingtauica larvae

A technology of vacuum freeze-drying and bean paste, which is applied in the direction of drying solid materials, drying solid materials without heating, and drying. It can solve the problems of limited storage time and large nutrient loss, and achieve extended storage time, energy saving Effects of good form and nutritional value

Inactive Publication Date: 2016-07-13
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soy bean is a living organism that has its own lifespan. The original ordinary freezing method has limited storage time and greater nutritional loss.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of vacuum freeze-drying process applicable to bean paste, comprises the steps:

[0018] a. Wash the bean paste in flowing water for 5-15s;

[0019] b. After washing, the bean paste is blanched at 60°C for 150s;

[0020] c. Pre-freeze the blanched soy bean paste at -28°C for 4 hours;

[0021] d. Dry the bean paste obtained in step c in a drying chamber at 15° C., the pressure of the drying chamber is 57 Pa, and the drying time is 9 hours.

Embodiment 2

[0023] After the blanching is finished, the bean paste is cooled to room temperature and then pre-frozen; others are the same as in Example 1.

Embodiment 3

[0025] A kind of vacuum freeze-drying process applicable to bean paste, comprises the steps:

[0026] a. Wash the bean paste in flowing water for 5-15s;

[0027] b. After washing, the bean paste is blanched at 60°C for 150s;

[0028] c. Pre-freeze the blanched soy bean paste at -28°C for 4 hours;

[0029] d. Dry the bean paste obtained in step c in a drying chamber at 24° C., the pressure of the drying chamber is 57 Pa, and the drying time is 11 hours.

[0030] Soaking the soy bean in water for washing can easily cause the water content of the soy bean to change. So rinse off quickly in running water.

[0031] According to the results of many tests, it is concluded that hot water blanching is required before pre-freezing the bean paste, so that the success rate of vacuum freeze-drying of the bean paste can be greatly improved. Choice of blanching temperature: 50°C, 60°C, 70°C, 80°C. Blanching at 50°C has no effect, and the bean paste is still alive. 60°C, 70°C, and 80°C ...

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PUM

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Abstract

The invention relates to the field of vacuum freeze-drying, in particular to a vacuum freeze-drying process applicable to clanis bilineata tsingtauica larvae. The process comprises the following steps: a, cleaning the clanis bilineata tsingtauica larvae in flowing clear water; b, blanching the cleaned clanis bilineata tsingtauica larvae under the condition of 60 to 80 DEG C; c, pre-freezing the blanched clanis bilineata tsingtauica larvae for 4 to 8h in an environment of -25 to -30 DEG C; d, drying the clanis bilineata tsingtauica larvae obtained in the Step c in a drying chamber of 15 to 24 DEG C, wherein the pressure of the drying chamber is 31Pa to 85 Pa and the drying time is 9 to 11 h. According to the process, the storage time of the clanis bilineata tsingtauica larvae can be prolonged; good shapes and high nutritional value of clanis bilineata tsingtauica larvae can be maintained after long-term storage; the process is energy-saving and relatively high in yield, quality, efficiency and the like.

Description

technical field [0001] The invention relates to the field of vacuum freeze-drying, in particular to a vacuum freeze-drying process suitable for bean paste. Background technique [0002] Vacuum freeze-drying, it is to pre-freeze the material below the eutectic point, so that the free water and bound water in the material become solid ice. dry product technology. In recent years, this drying technology has gradually become popular, because it is conducive to maintaining the original shape of the material, not easy to shrink and harden, and is conducive to maintaining the original color, aroma, taste and nutritional value of the material, and the rehydration performance of the material after drying Also better. At present, the research on the vacuum freeze-drying technology of soy bean is still in a blank state. Soy bean is a living organism with its own lifespan. The original ordinary freezing method has limited storage time and has a large nutritional loss. Contents of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): F26B5/06
CPCF26B5/06
Inventor 李娟玲王婷婷陈坤杰
Owner NANJING AGRICULTURAL UNIVERSITY