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Chinese yam vacuum microwave freeze-drying technology

A vacuum microwave and freeze-drying technology, applied in food preservation, preservation of fruits/vegetables through radiation/electrical treatment, preservation of fruits and vegetables, etc., can solve the problems of high energy consumption, low heat and mass transfer rate, and long drying time. Achieve the effect of low energy consumption, short drying time and low processing cost

Inactive Publication Date: 2007-03-14
河南省农科院农副产品加工研究所
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Problems solved by technology

However, due to the low heat and mass transfer rate, high energy consumption and long drying time of the conventional heating freeze-drying process, its further promotion is limited.

Method used

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Embodiment Construction

[0014] When selecting raw materials, it is required that the yams should not be soaked in water when they are mature and harvested, not overlapped and pressed, handled with care, with uniform size and length, basically no broken bars, no mechanical damage, no pests and diseases, and no scars. Peel and wash the yam, remove the blemishes when peeling, and rinse with clean water. It is best to cut obliquely when slicing, and the thickness is preferably 0.8-1.2mm. When the material thickness is different, the change trend of the freeze-drying rate in the drying process is basically the same, but with the increase of the material thickness, the freeze-drying rate slows down slightly.

[0015] Enzymatic browning is the main reason for the color change of Chinese yam during blanching and freeze-drying. By studying the main characteristics such as the optimum pH value and optimum temperature of polyphenol oxidase in yam, the present invention selects appropriate non-sulfur components...

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Abstract

This invention involves a yam microwave vacuum freeze-drying technology, packing the Yam slices which is quick-frozen in vacuum tank, opening microwave source under the conditions of 75-145Pa of vacuum, temperature -20DEG C-30DEG C, lyophilized under the electric field intensity 140-220V / cm. During the freeze drying, first keep for 2.5-4 in 140-220V / cm and when the materials have been removed with the 80% water, gradually lower the microwave power, and after 1 to 1.5 hours, when the water in the materials interior is below 5%, the freeze-dried process is over. The invention of microwave vacuum freeze-drying method, has advantages such as short drying time, high-quality dry product, and compared with the conventional freeze-dried, and the drying time can be shortened about 50%.

Description

technical field [0001] The invention relates to a processing method of yam, in particular to a method for processing dried yam slices. Background technique [0002] Yam is a perennial winding herbaceous vine of Dioscoreaceae, which has high nutritional value. In particular, Huai Yam has high medicinal and edible value, and its medicinal part is the rhizome, which is one of the famous "Four Huai Yao". It was first recorded in "Shen Nong's Materia Medica", called yam, and listed as top grade. It was produced in the ancient Huaiqing Mansion (now Wenxian County, Qinyang City, Wuzhi County, Jiaozuo City, Henan Province, along the Qinhe River), which is a real estate area in my country. Huai yam, also known as yam, yam, and yam, belongs to the family Dioscoreaceae. Its tubers can be used for medicine or food, and its main components are starch, choline, glycoprotein, Vc, and the mucus contains mannan, phytic acid, 16 kinds of amino acids, etc. It is sweet in taste and flat in ...

Claims

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Application Information

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IPC IPC(8): A23B7/015A23B7/024A23B7/022
Inventor 王安建侯传伟黄纪念
Owner 河南省农科院农副产品加工研究所
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