Former hot blast and latter vacuum microwave combining drying process of producing crisp fruit and vegetable grains

Abstract

The present invention is former hot blast and latter vacuum microwave combining drying process of producing fruit and vegetable grains, and belongs to the field of fruit and vegetable food processing technology. The drying process includes the steps of: washing fruit and vegetable material, dicing, scalding to killing enzyme, cooling in flow water, draining, optional fast freezing and defrosting, soaking with seasoning, draining, pre-dewatering with hot blast to obtain semi-finished product with water content of 40-60 %, and final vacuum microwave drying to obtain product with water content of 2-5 %. The said process has the nutritious components and color well maintained, crisp product, short production period, low cost, high product quality and other features.

Description

technical field [0001] A method for producing granular fruit and vegetable crisps by soaking granular fruits and vegetables for seasoning to balance internal polar solutes, and then adopting the process of hot air drying in the early stage and vacuum microwave combined drying in the later stage, belonging to the technical field of fruit and vegetable food processing and related to the field of fruit and vegetable dehydration processing . Background technique [0002] Fruit and vegetable dehydration is an important part of the field of fruit and vegetable processing. The conventional dehydration of fruits and vegetables consumes a lot of heat energy, and there is a high temperature process, which causes a large loss of nutrients in fruits and vegetables. Therefore, high energy consumption and serious impact on product quality are the two most important problems in the dehydration process of fruits and vegetables. [0003] Hot air drying is a traditional drying method, which ...

AI Technical Summary

Problems solved by technology

[0011] The invention adopts soaking and seasoning treatment to balance the polar solutes inside the fruit and vegetable particles, so that all parts of the material absorb microwave energy in a balanced manner during the vacuum microwave drying process, and dry synchronously, which solves the problem that the coking phenomenon is easy to occur in the subsequent vacuum microwave drying