Hami melon combined drying method and device

A combined drying and cantaloupe technology, which is applied in food drying, food science, food ingredients, etc., can solve the problems that the crispness of cantaloupe slices needs to be improved, and the material is prone to browning, so as to achieve the effect of promoting sufficient soaking and improving soaking quality

Inactive Publication Date: 2021-08-20
XINJIANG ACADEMY OF AGRI & RECLAMATION SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still the following problems in the preparation of cantaloupe slices. One is the color of the product. During the processing, the material is prone to browning
The second is the problem of taste, the crispness of cantaloupe slices needs to be improved

Method used

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  • Hami melon combined drying method and device
  • Hami melon combined drying method and device
  • Hami melon combined drying method and device

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Hami melon combined drying method comprises the following steps:

[0038] Step 1, pretreatment: the Hami melon slices to be treated are soaked in a pretreatment solution at 85°C for 55 seconds, wherein the pretreatment solution includes sodium chloride with a mass fraction of 1%, konjac flour with a mass fraction of 1%, and a mass fraction of 0.5% % soybean lecithin, the solvent is water, wherein the thickness of the Hami melon slice to be treated is 0.3cm;

[0039] Step 2, drying the pretreated Hami melon slices. Using hot air drying and variable temperature and pressure difference puffing drying, the hot air drying temperature is 50°C, dried to a moisture content of 15%, the conditions of variable temperature and pressure difference puffing drying are: puffing temperature is 80°C, puffing pressure is 0.2MPa, stagnation time is 5min , the evacuation temperature is 70°C, and the evacuation time is 90min. After drying, the moisture content of the cantaloupe slices was ...

Embodiment 2

[0041] Hami melon joint drying method comprises the following steps:

[0042] Step 1, pretreatment: the Hami melon slices to be treated are soaked in a 95°C pretreatment solution for 70s, wherein the pretreatment solution includes sodium chloride with a mass fraction of 2%, konjac flour with a mass fraction of 3%, and konjac flour with a mass fraction of 1 % soybean lecithin, the solvent is water, wherein the thickness of the Hami melon slice to be treated is 1cm;

[0043] Step 2, drying the pretreated Hami melon slices. Using hot air drying and variable temperature and pressure difference puffing drying, the hot air drying temperature is 60°C, dried to a moisture content of 25%, the conditions of variable temperature and pressure difference puffing drying are: puffing temperature is 90°C, puffing pressure is 0.3MPa, stagnation time is 5min , the evacuation temperature is 70°C, and the evacuation time is 90min. After drying, the moisture content of the cantaloupe slices was ...

Embodiment 3

[0045] Hami melon combined drying method comprises the following steps:

[0046] Step 1, pretreatment: the Hami melon slices to be treated are soaked in a 90°C pretreatment solution for 60s, wherein the pretreatment solution includes sodium chloride with a mass fraction of 1.5%, konjac flour with a mass fraction of 2%, and a mass fraction of 0.8% % soybean lecithin, the solvent is water, wherein the thickness of the Hami melon slice to be treated is 0.7cm;

[0047] Step 2, drying the pretreated Hami melon slices. Use hot air drying and variable temperature and pressure difference puffing drying. The hot air drying temperature is 55°C, and the moisture content is 20%. , the evacuation temperature is 70°C, and the evacuation time is 90min. After drying, the moisture content of the cantaloupe slices was 6.8%.

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Abstract

The invention discloses a Hami melon combined drying method. The method comprises the following steps: step 1, pretreatment: subjecting to-be-treated Hami melon slices to soaking treatment for 55-70 s in a pretreatment solution with the temperature of 85 DEG C or above, wherein the pretreatment solution comprising sodium chloride with the mass fraction of 1-2%, konjaku flour with the mass fraction of 1-3% and soybean lecithin with the mass fraction of 0.5-1%, and a solvent being water; and step 2, drying the pretreated hami melon slices. The hami melon slices prepared by the method of the invention are crisp in taste, bright in color and luster and high in nutrient component retention. The invention further discloses a Hami melon combined drying device. The device comprises a pretreatment device, and the pretreatment device comprises a soaking tank body, a conveying track, at least one conveying trolley, an electric cylinder and a containing net body. The device has the beneficial effects that the soaking time is accurately controlled, the device is in contact with pretreatment liquid in a moving manner, the Hami melon slices are promoted to be fully soaked, and the soaking quality is improved.

Description

technical field [0001] The invention relates to the technical field of deep processing of Hami melon. More specifically, the present invention relates to a combined drying method and device for cantaloupe. Background technique [0002] Hami melon belongs to Cucurbitaceae, delicious and sweet, juicy and refreshing, containing a variety of vitamins, glucose, fructose and trace elements. Hami melon is a very characteristic melon and fruit product in Xinjiang. At present, the technological supporting research of processed products is relatively lagging behind, which has caused certain economic losses to melon farmers and business units. In order to improve the commerciality of melons on the market and solve the pressure of fresh sales, cantaloupe is processed into dried cantaloupe. The dry quality of cantaloupe prepared by traditional sun-curing method is uneven, and the hygienic conditions are difficult to guarantee. The variable temperature and pressure difference puffing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00A23N12/08A23N12/12
CPCA23L19/03A23L29/015A23L29/05A23L29/03A23N12/08A23N12/125A23V2002/00A23V2250/1614A23V2250/1582A23V2250/18A23V2300/10
Inventor 贾文婷刘战霞杨慧吴洪斌李自芹李宇辉金新文李斌斌谭新赞
Owner XINJIANG ACADEMY OF AGRI & RECLAMATION SCI
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