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Processing method for efficiently preparing dehydrated spinach

A technology of dehydrated spinach and processing method, which is applied in the fields of fruit/vegetable preservation by dehydration, fruit and vegetable preservation, food science, etc. Effect

Pending Publication Date: 2019-10-08
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] On the one hand, microwave drying technology has the advantages of short drying time and no damage to nutrients. On the other hand, microwave radiation can kill or inhibit microorganisms, but the "hot spot" problem easily caused by microwave drying inhomogeneity is not easy to control, resulting in dried products. The quality of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Select fresh, bright green, and non-rotten spinach as raw materials, remove the roots, remove yellow and old leaves, wash and drain, and place the spinach in 0.5-1.0% NaHCO 3 Soak and wash in the solution, rinse with running water, cut the spinach into 5mm spinach segments after draining, spread the 8Kg pretreated spinach segments evenly on the material conveyor belt, and carry out multi-physics field combination tunnel drying. First turn on the microwave heating unit, hot air blower and dehumidification blower. The set value of the hot air blower is 15.0. When the temperature of the cavity reaches 50°C, turn on the far-infrared heating unit and the conveyor belt to dehydrate and dry the spinach. Set the microwave power to 8kW. The conveying speed is 0.5cm / s, and the drying time is 14min, and dehydrated spinach with a moisture content of 3.54% is obtained. The obtained dehydrated spinach product has smooth leaves and bright green color. Compared with fresh spinach, the ...

Embodiment 2

[0025] Select fresh, bright green, and non-rotten spinach as raw materials, remove the roots, remove yellow and old leaves, wash and drain, and place the spinach in 0.5-1.0% NaHCO 3 Soak and clean in the solution, rinse with running water, cut the spinach into 8mm spinach segments after draining, spread 9Kg of pretreated spinach segments evenly on the material conveyor belt, and perform multi-physics field combined tunnel drying. First turn on the microwave heating unit, hot air blower and dehumidification blower. The set value of the hot air blower is 18.0. When the temperature of the cavity reaches 53°C, turn on the far-infrared heating unit and the conveyor belt to dehydrate and dry the spinach. Set the microwave power to 10kW. The conveying speed is 0.8cm / s, and the drying time is 12min, and dehydrated spinach with a moisture content of 3.71% is obtained. The obtained dehydrated spinach product has smooth leaves and bright green color. Compared with fresh spinach, the ΔE v...

Embodiment 3

[0027] Select fresh, bright green, and non-rotten spinach as raw materials, remove the roots, remove yellow and old leaves, wash and drain, and place the spinach in 0.5-1.0% NaHCO 3 Soak and wash in the solution, rinse with running water, cut the spinach into 5mm spinach segments after draining, spread 10Kg of pretreated spinach segments evenly on the material conveyor belt, and carry out multi-physics field combination tunnel drying. First turn on the microwave heating unit, hot air blower and dehumidification blower. The set value of the hot air blower is 20.0. When the temperature of the cavity reaches 55°C, turn on the far-infrared heating unit and the conveyor belt to dehydrate and dry the spinach. Set the microwave power to 9kW. The conveying speed is 0.6cm / s, the drying time is 16min, and the dehydrated spinach with a moisture content of 3.46% is obtained. The obtained dehydrated spinach product has smooth leaves and bright green color. Compared with fresh spinach, the ...

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PUM

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Abstract

The invention relates to a processing method for efficiently preparing dehydrated spinach, which belongs to the technical field of dehydrated vegetable processing. The method adopts fresh spinach as araw material, carries out raw material selection, cleaning and draining, cutting, multi-physics (including microwave, far infrared, and hot air) combined tunnel drying and nitrogen filling packaging;the method significantly shortens the drying time, and only needs 12-18 minutes, which effectively improves the drying efficiency. The dehydrated spinach product obtained by the invention has smoothleaf surface and bright green color, and a delta-E value is as low as 1.42, and a rehydration ratio is 6.57 to 7.29 at 80 DEG C. The total number of bacteria is 500-800 cfu / g, and both Escherichia coli and pathogenic bacteria are negative.

Description

technical field [0001] The invention relates to the technical field of dehydrated vegetable processing, in particular to a processing method for efficiently preparing dehydrated spinach. Background technique [0002] Spinach is widely cultivated all over the country. It is cheap and nutritious. It not only contains a lot of vitamins, but also rich in calcium, iron, phosphorus and other mineral components. Dehydrated and dried, it is not only convenient to eat, easy to transport, and easy to store for a long time. At present, dehydrated spinach is widely used in fast food and convenience food. In recent years, it has developed rapidly and occupies a pivotal position in my country's agricultural product export trade. [0003] Hot air drying and vacuum freeze drying are the two most commonly used drying methods for dehydrated vegetable processing in my country. Due to the simple equipment and low cost, hot air drying occupies an absolute dominant position in the field of frui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/148
CPCA23B7/02A23B7/148
Inventor 徐亚元李大婧刘春泉宋江峰黄家鹏魏秋雨张慜
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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