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Drying method of sweet potato vermicelli

A drying method and a technology of potato flour, which are applied in the field of food processing, can solve the problems of vermicelli, easy breeding of harmful bacteria, and slow evaporation of water, and achieve the effects of saving energy consumption, increasing toughness, and reducing costs

Inactive Publication Date: 2017-11-14
肥西县金桥红薯专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: the self-heating drying method is limited by the external temperature and humidity, the water evaporation speed is slow, the moisture content in the vermicelli is low, and the vermicelli is easy to breed harmful bacteria

Method used

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  • Drying method of sweet potato vermicelli

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A drying method for sweet potato vermicelli, comprising the following steps:

[0015] (1) Cooking and cooling: add water to the pot, set the water temperature in the pot to 79°C, add yam flour paste dough to the leaking sticks to start leaking flour, put the leaked vermicelli in the pot and cook for 5 minutes; steamed vermicelli After taking it out, quickly place it in a water tank with a cold water temperature of 4°C to cool, and the water in the water tank is circulating;

[0016] (2) "S" type drying room: It consists of a purification filter room 1, a drying channel 2, an air inlet 3 and an air outlet 4. The drying heating air enters the drying room through the air inlet 3 on the first floor, and the air inlet 3 Continuous with the purification and filtration room 1, the purification and filtration room 1 is located on the right side of the first floor, and the purification and filtration room is covered with 100-mesh gauze; Hanging horizontally on the drying channe...

Embodiment 2

[0020] Present embodiment 2 is compared with embodiment 1, and step changes in the following aspects:

[0021] For the drying of vermicelli described in step (3), the drying process parameters are set to:

[0022] The first stage is low-temperature drying, drying temperature is 46°C, humidity is 44%, and the time is 1.5h; the second stage is high-temperature drying, drying temperature is 77°C, humidity is 34%, and the time is 2h; then, low-temperature drying and high-temperature drying are staggered In the drying stage, 3 drying process cycles are performed to end.

[0023] Comparison 1:

[0024] This comparison 1 is compared with Example 1, the "S" type drying room in step (2) is not used, and other steps are the same as in Example 1.

[0025] Contrast 2:

[0026] Compared with Example 2 in this comparison 2, only high-temperature drying is used in step (3), wherein the drying temperature is 77°C and the humidity is 34%, and other steps are the same as in Example 2.

[00...

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Abstract

The present invention discloses a drying method of sweet potato vermicelli. The drying method is characterized by comprising the following steps: (1) cooking and cooling: vermicelli after vermicelli leaking is cooked in a pot at 79 DEG C for 4 min and the cooked vermicelli is cooled by using a circulating cold water tank; (2) an ''S''-type drying room comprises a purifying and filtering room 1, a drying channel 2, an air inlet 3 and an air outlet 4, can improve a drying effect of the vermicelli, conducts a batch drying and improves a drying efficiency; (3) vermicelli drying: firstly the vermicelli is air-dried and naturally dried, an energy consumption is reduced, then the vermicelli is placed in the drying room, and a low temperature and high temperature alternating drying is conducted; and (4) vermicelli desulfurizing: the vermicelli is placed into a desulfurization room, hot air containing 20% water vapor is ventilated, and the vermicelli is desulfurized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a drying method for sweet potato vermicelli. Background technique [0002] The drying of potato vermicelli generally adopts natural drying and drying equipment antipyretic drying method. The natural drying method is limited by the external temperature and humidity, and the evaporation rate of water is slow. The moisture content in the vermicelli is high, which is not conducive to the later storage and quality assurance. It contains a lot of starch components, and it is easy to breed harmful bacteria under natural ventilation conditions. However, the drying equipment heating method has high temperature and fast temperature rise, and can quickly dry the vermicelli. However, the rapid drying of the vermicelli at a high temperature will cause a high rate of loss of nutrients in the vermicelli, serious water loss, and easy breakage of the vermicelli. The space of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10
CPCA23L19/10
Inventor 黄学应
Owner 肥西县金桥红薯专业合作社
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