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

A vacuum microwave drying, vacuum microwave technology, applied in the direction of dehydration preservation of fruits/vegetables, food science, etc., can solve problems such as coking, achieve the effect of dehydration temperature drop, crisp and delicious shape, and reduce drying load

Inactive Publication Date: 2005-09-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: the production of edamame crisps

[0021] Fresh edamame clipping, selection, shelling, cleaning, blanching to kill enzymes (95°C, 2 minutes), cooling in running water, draining, quick freezing (-30°C quick-freezing tunnel, the central temperature is less than -18°C within 5 minutes), (-18~-20℃) Frozen storage, thawing, soaking seasoning (3% salt water, monosodium glutamate, aniseed, etc. according to taste, seasoning liquid: edamame mass ratio = 1:1, 1 hour), draining, hot air pre-dehydration (60-70°C, wind speed 1-3m / s) to a moisture content of about 45%, vacuum microwave drying (-90-96kPa, 2000-3500W) to a final moisture content of 2-5%, packaged and finished.

Embodiment 2

[0022] Embodiment 2: the production of crisp carrot White granulated sugar, seasoning liquid: carrot mass ratio = 1:1, 1 hour), drain, hot air pre-dehydration (60-70°C, wind speed 1-3m / s) to about 50% moisture content, vacuum microwave drying (- 90~-96kPa, 2000~3500W) to a final moisture content of 2~5%, packaged and finished.

Embodiment 3

[0023] Embodiment 3: the production of sweet corn crisp

[0024] Fresh sweet corn, threshing, selection, cleaning, blanching to kill enzymes (90°C, 1.5 minutes), cooling in running water, soaking and seasoning (1% salt, 2% white sugar, 5% maltodextrin, seasoning liquid: sweet corn kernels Mass ratio = 1:1, 1 hour), drain, hot air pre-dehydration (60~70℃, wind speed 1~3m / s) to about 50% moisture content, vacuum microwave drying (-90~-96kPa, 2000~3500W ) to a final moisture content of 2 to 5%, packaged and finished.

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PUM

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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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23B7/02
Inventor 张慜杜卫华孙金才胡庆国
Owner JIANGNAN UNIV
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