Method for jointly drying cucumbers by vacuum pulse and negative-pressure pulse-spouted microwave

A technology of vacuum pulsation and pulse spraying, which is applied in food drying, food ultrasonic treatment, and the function of food ingredients, etc. It can solve the problems of unfavorable nutritional quality of crisp chips and industrialized rapid production, unfavorable preservation of nutrients, low retention rate of nutritional ingredients, etc. problems, to achieve the effect of shortening the production cycle, reducing loss, and improving product quality

Active Publication Date: 2018-12-07
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Problems in negative pressure microwave drying: Drying unevenness is the main aspect faced by microwave drying
[0017] 7. Zhang Han and others announced a method for making potato-fruit recombined and mixed crispy chips (patent number: CN101999609A), which uses potatoes and bulk fruits as raw materials, and uses microwave freeze-drying or microwave vacuum after cleaning, beating, and molding. Drying is carried out, and in the later stage of microwave vacuum drying, hot air drying is used to dry until the moisture content is below 6%, so as to produce a kind of leisure crispy chips with good crispness and suitable for all ages. However, if microwave vacuum freeze drying is used for drying in this method If the production cost will be very high, it is not cost-effective in terms of cost. If vacuum microwave drying is used, hot air will be used to dry to the end in the later stage, which has the disadvantages of long hot air drying time and low nutrient retention rate, which is not conducive to maintaining crispness Nutritional quality of tablets and rapid industrial production
In this test, roller molding and hot air drying were used, the production cycle is long and the production cost is high, which is not conducive to the preservation of nutrients

Method used

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  • Method for jointly drying cucumbers by vacuum pulse and negative-pressure pulse-spouted microwave

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] 1. A method of vacuum pulsation and negative pressure pulse ejection microwave combined drying cucumber is as follows:

[0054] ①Choose fresh cucumbers that have no rot and deterioration, no mechanical damage, thick flesh, and pesticide residues that do not exceed the standard; ②Wash the cucumbers with clean water, remove the stalks, and cut them into 7mm slices with a slicer; ③Use the sliced ​​cucumbers with ultrasonic waves Auxiliary color protection solution for color protection: ultrasonic frequency is 20KHz, power is 200W, and color protection time is 1min; ④The cucumbers after color protection are blanched with ultrasonic-assisted high-temperature, high-humidity superheated steam to kill enzymes and bacteria: ultrasonic frequency is 40KHz, power 400W, superheated steam blanching temperature 120°C, relative humidity 60%, gas flow rate 24m / s, blanching time 90s; : the drying temperature in the drying chamber is 45°C, and the vacuum is pulsated between 0MPa and 0.08M...

Embodiment 2

[0056] A method for drying cucumbers combined with vacuum pulsation and negative pressure pulse ejection microwave is as follows:

[0057] ①Choose fresh cucumbers that have no rot and deterioration, no mechanical damage, thick flesh, and pesticide residues that do not exceed the standard; ②Wash the cucumbers with clean water, remove the stalks, and cut them into 8mm slices with a slicer; ③Use the cut cucumbers with ultrasonic waves Auxiliary color protection liquid for color protection: ultrasonic frequency is 20KHz, power is 200W, and color protection time is 3min; ④The cucumbers after color protection are blanched with ultrasonic-assisted high-temperature, high-humidity superheated steam to kill enzymes and bacteria: ultrasonic frequency is 50KHz, power 500W, superheated steam blanching temperature 100°C, relative humidity 30%, gas flow rate 12m / s, blanching time 60s; : the drying temperature in the drying chamber is 55 ℃, and the vacuum is pulsated between 0MPa and 0.09MPa ...

Embodiment 3

[0059] A method for drying cucumbers combined with vacuum pulsation and negative pressure pulse ejection microwave is as follows:

[0060] ①Choose fresh cucumbers that have no rot and deterioration, no mechanical damage, thick flesh, and pesticide residues that do not exceed the standard; ②Wash the cucumbers with clean water, remove the stalks, and cut them into 9mm slices with a slicer; ③Use the cut cucumbers with ultrasonic waves. Auxiliary color protection liquid for color protection: ultrasonic frequency is 20KHz, power is 200W, and color protection time is 2min; ④The cucumbers after color protection are blanched with ultrasonic-assisted high-temperature, high-humidity superheated steam to kill enzymes and bacteria: ultrasonic frequency is 45KHz, power 400W, superheated steam blanching temperature 110°C, relative humidity 45%, gas flow rate 20m / s, blanching time 80s; : the drying temperature in the drying chamber is 50°C, the vacuum is pulsated between 0MPa and 0.08MPa wit...

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Abstract

The present invention relates to a method for jointly drying cucumbers by vacuum pulse and negative-pressure pulse-spouted microwave, and belongs to the technical field of fruit and vegetable processing. The processing method comprises the following operation steps: cucumber selection, cleaning and slicing, ultrasonic-assisted color protection with a color-fixing liquid, blanching enzyme-deactivation sterilization treatment with ultrasonic-assisted high-temperature and high-humidity superheated steam, vacuum pulse drying, two-stage negative-pressure pulse-spouted microwave drying, and vacuum packaging. The cucumber product processed by the method has the advantages of short drying time, high effective component retention rate, good quality, cleanness and sanitation.

Description

technical field [0001] The invention relates to a method for drying cucumbers combined with vacuum pulsation and negative pressure pulse spray microwave, and belongs to the technical field of fruit and vegetable processing. Background technique [0002] Cucumber (scientific name: Cucumis sativus L.) is an annual vine or climbing herb of Cucurbitaceae. It has high yield and comprehensive nutritional value, and is deeply loved by consumers. Cucumber is crisp and tender, juicy and sweet, fragrant and delicious. It contains water, protein, a variety of cellulose, vitamins and rich ingredients such as potassium, calcium, sodium, and magnesium. Especially the fine cellulose contained in cucumber can reduce the content of cholesterol and triglyceride in the blood, promote intestinal peristalsis, accelerate waste excretion, and improve human metabolism. It is one of the vegetables that people eat for a long time. Cucumbers are generally kept fresh for 3 to 4 days at room temperatur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/20A23L5/30A23L5/41A23B7/02
CPCA23B7/02A23V2002/00A23L5/21A23L5/32A23L5/41A23L19/03A23V2200/048A23V2300/10A23V2300/48
Inventor 彭飞方芳刘玉德
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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