Chinese yam processing technology based on infrared spouted bed drying

Abstract

The invention provides a Chinese yam processing technology based on infrared spouted bed drying. The processing technology specifically comprises the following steps: cleaning, impurity removing, peeling, slicing, color protection, blanching, infrared spouted bed drying and packaging, wherein the drying temperature of infrared spouted bed drying is 40-90 DEG C, the infrared radiation distance is 7-25cm, the radiation intensity is 0.4-0.8W / cm<2>, the inlet air flow rate is 3-8m / s, and the drying time is 80-150min. The spouted bed in the processing technology comprises a cylindrical barrel bodyand a conical barrel bottom and an air guide pipe is arranged at the bottom of the conical barrel bottom; air flow passes through the air guide pipe at high speed and blows up Chinese yams, the Chinese yams are spouted like spouting spring in the central zone of the surface of the cylindrical barrel body and then fall, the Chinese yams are in circulatory movement in the spouted bed, so the Chineseyams have good temperature uniformity and higher heat transfer and mass transfer efficiency; the Chinese yams have good contact with the air flow in the spouted zone of the spouted bed and temper ina circulation zone; and in every circulation, the Chinese yams are in close contact with an infra-red radiator on the wall side of the cylindrical barrel body of the spouted bed, thereby being favorable for reserving thermo-sensitive components in the Chinese yams.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a Chinese yam processing technology based on infrared spouted bed drying. Background technique [0002] Huai yam is mainly produced in Wen County, Biyang City, Wuzhi County, Jiaozuo City, Henan Province along the Qinhe River (this area was called Huaiqing Prefecture in ancient times). Huai yam is one of the traditional medicinal materials in my country. Its rhizome Used as medicine. The tubers are thick and juicy, sweet and soft, and sticky. They are rich in yam polysaccharides. The polysaccharides rich in Chinese yam are currently recognized as one of the main active ingredients of yams. They have the functions of regulating the spleen and stomach, regulating immunity, delaying aging, and nourishing the body Qi, benefiting lung and relieving cough, lowering blood sugar, lowering blood fat, anti-tumor, anti-oxidation, anti-mutation and other functions. It has the value o...

AI Technical Summary

Problems solved by technology

Huai yam has high moisture content, is perishable, and is not easy to preserve. It is mainly preserved and circulated in the form of drying. The existing drying methods include natural sun drying, hot air drying, heat pump drying, microwave drying, vacuum drying, microwave vacuum combined drying, Vacuum freeze-drying, infrared radiation drying, spray drying, normal-pressure freeze-drying and new combined drying, there are many technical problems in the field of Chinese yam drying at present, such as the usual hot air drying has long drying time, excessive sulfur, product tissue collapse and deformation, and energy loss. High consumption, browning, attenuation of active ingredients, etc. Although advanced technologies such as vacuum drying, microwave drying, and freeze drying can significantly improve the quality of Chinese yam products, there are still problems such as high equipment and operating costs, long drying time, and energy consumption. Problems such as large consumption and low production efficiency

For example, in the patent CN103859321A, the freeze-drying of Chinese yam needs to be processed and dried at -27°C~-45°C for more than 12 hours, which is only suitable for small batches of high-quality medicinal and edible Chinese yam products, which are costly, time-consuming, and energy-consuming. High, so this type of technology is not suitable for mass production

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