Drying method of starch-rich fruit and vegetable chips

A drying method and technology of fruit and vegetable slices, applied in the fields of fruit and vegetable preservation, fruit/vegetable preservation through dehydration, food science, etc., can solve the problems of high energy consumption, unguaranteed quality, lack of drying methods for starch-rich fruits and vegetables, etc. Achieve the effect of improving drying efficiency and reducing energy consumption

Active Publication Date: 2019-06-11
漳州福友食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The purpose of the embodiments of the present invention is to overcome the above-mentioned deficiencies of the prior art, and provide a drying method for starch-rich fruit and vegetable slices to solve the problem of high energy consumption, unguaranteed quality and lack of specific drying methods for starch-rich fruits and vegetables in existing agricultural product drying methods. Technical issues with drying methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A method for drying Huaishan tablets includes the following steps:

[0041] S11: Fresh yam is cleaned, peeled, cut into 5mm thick slices, soaked in 0.25% citric acid solution for 1 hour, and then in 0.25% CaCl 2 Soak in the solution for 1 hour to complete the color protection process;

[0042] S12: Quickly freeze the color-protected Huaishan tablets in the freezer at -30°C for 2h. At this time, the water content of Huaishan medicine is about 78%, and then put the frozen Huaishan tablets into the freeze dryer. , Freeze-drying conditions are: pressure is 37Pa, cold trap temperature is -51℃, heating plate temperature is 20℃, freeze-drying is 3h, at this time water content is 62%;

[0043] S13: Put Huaishan tablets in a cold storage at 4°C. After 40 minutes, the ice crystals have completely melted and the water is evenly distributed again;

[0044] S14: Carry out microwave vacuum drying of the Huaishan tablets processed in step S13. The conditions of microwave vacuum drying are: va...

Embodiment 2

[0050] A method for drying potato chips includes the following steps:

[0051] S21: Fresh potatoes are cleaned, peeled, and cut into slices with a thickness of 5mm, in 0.5% CaCl 2 Soak in 0.1% ascorbic acid solution for 30 minutes for color protection;

[0052] S22: Quickly freeze the color-protected potato chips in the freezer at -40°C for 1.5 hours. At this time, the water content of the potato is about 82%, and then put the frozen potato chips into the freeze dryer and freeze-dry The conditions are: the pressure is 37 Pa, the cold trap temperature is -51°C, the heating plate temperature is 30°C, freeze-drying for 2.5 hours, and the water content is 70%;

[0053] S23: Put the potato chips in a cold storage at 4°C. After 1 hour, the ice crystals are completely melted, and the water is evenly distributed again;

[0054] S24: The potato chips processed in step S23 are subjected to microwave vacuum drying. The conditions of microwave vacuum drying are: vacuum degree of 0.095MPa, microwa...

Embodiment 3

[0060] A drying method of banana chips, which includes the following steps:

[0061] S31: Fresh bananas are peeled and cut diagonally into slices with a thickness of 5mm.

[0062] S32: Then quickly freeze the banana slices in the freezer at -40°C for 1 hour. At this time, the moisture content of the banana is about 78%. Then put the frozen banana slices into the freeze dryer. The freeze-drying conditions are: The pressure is 37 Pa, the cold trap temperature is -51°C, the heating plate temperature is 30°C, freeze-drying for 3 hours, and the moisture content is 60%;

[0063] S33: Then put the banana slices taken out into the cold storage at 4°C. After 40 minutes, the ice crystals are completely melted, and the water is uniformly distributed again;

[0064] S34: Microwave vacuum drying of banana slices. The conditions of microwave vacuum drying are: vacuum degree of 0.095 MPa, microwave power of 0.25W / g, control the maximum temperature of the material not to exceed 45°C, drying time 2.0h...

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PUM

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Abstract

The invention discloses a drying method of fruit and vegetable slices rich in starch. The drying method comprises the following steps of performing pretreatment namely slicing treatment on fruits and vegetables rich in starch so as to obtain fruit and vegetable slices; quickly freezing the fruit and vegetable slices, performing freeze drying treatment, and when water in the fruit and vegetable slices reaches 60-70%w / w, stopping freeze drying treatment on the fruit and vegetable slices; performing ice crystal melting treatment on the fruit and vegetable slices at 2-10 DEG C so that the water is redistributed in the fruit and vegetable slices; and performing microwave vacuum drying treatment on the fruit and vegetable slices after the ice crystal melting treatment. According to the drying method of the fruit and vegetable slices rich in starch, disclosed by the invention, freeze drying and microwave drying are combined for use, so that the water of the fruit and vegetable slices rich in starch is controlled to be 60-70%w / w, the selection time of water transfer points is advanced, the energy consumption in the drying process is effectively reduced, the drying efficiency is improved, and besides, the finished fruit and vegetable slices are good in appearances and low in losses of nutrient components.

Description

Technical field [0001] The invention belongs to the technical field of fruit and vegetable processing, and specifically relates to a drying method for starch-rich fruit and vegetable slices. Background technique [0002] Huai yam, Dioscoreaceae (Dioscoreaceae) is also known as potato and potato medicine. The iron rod yam produced in Qinyang and Jiaozuo, Henan Province, my country is a species of Huai Yam. It is named because of its rust-colored skin and thinner and even tubers than other Huai Yams. The study found that the content of effective ingredients in iron stick yam produced in Jiaozuo, Wenxian and other places in Henan was significantly higher than other yam. Huai Yam is rich in starch, protein, a variety of functional polysaccharides, amino acids, trace elements, etc. It can not only be used as food materials, but also can be used as medicine. It has the effects of anti-oxidation, delaying aging, immune regulation, and enhancing human immunity. [0003] Potatoes, also kn...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/024A23B7/02
Inventor 黄略略乔方方长发张树飞
Owner 漳州福友食品有限公司
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