Method for preparing water chive through uniform drying by combining radio frequency pretreatment and microwave pulse spouting

Abstract

The invention provides a method for preparing water chive through uniform drying by combining radio frequency pretreatment and microwave pulse spouting. The method for preparing the water chive through uniform drying by combining radio frequency pretreatment and microwave pulse spouting comprises the following steps: S1, selecting raw materials: selecting fresh water chive which is free from diseases and insect pests and is high in quality; s2, cleaning the raw materials: soaking the selected water chives in clear water for 10-15 minutes to sufficiently soften impurities such as soil, then washing the water chives with flowing clear water to ensure that the surfaces of the water chives are clean and free of residual impurities, and draining the water chives after washing; according to the method for preparing the water chive through uniform drying by combining the radio frequency pretreatment and the microwave pulse spouting, the radio frequency pretreatment and the microwave pulse spouting are combined and applied to drying of the water chive, compared with a traditional method, the drying time is remarkably shortened, the production efficiency is improved, the water chive can be uniformly dried, and the water chive quality is improved. The production method is easy to control in flow and high in production efficiency, and loss of chive raw materials is reduced.

Description

Technical Field

[0001] The invention relates to the field of agricultural product processing, and in particular to a method for preparing water chives by combining radio frequency pretreatment with microwave pulse spraying and uniform drying. Background Art

[0002] Chives, also known as shallots, chives, northern shallots, and shallots, belong to the Allium family. They have clustered bulbs that are oblong-ovate, narrowly ovate, or ovate-cylindrical. The outer skin of the bulbs is reddish brown, purple-red to yellowish-white, membranous or thinly leathery, and does not break. The leaves are hollow cylindrical, gradually pointed toward the top, dark green, often slightly powdery, and the plants are small. The leaves are very fine, tender, fragrant, and slightly spicy. They are mainly used for seasoning and removing fishy smells.

[0003] Chives are a common agricultural product with unique flavor and nutritional value, and are widely used in food seasoning and other fields. Traditional drying methods such as natural drying and hot air drying have problems such as long drying time, low efficiency, and difficulty in ensuring product quality. Natural drying is greatly affected by the weather, and the drying is uneven, which can easily lead to mold and loss of nutrients; hot air drying can easily harden the surface of water chives, making it difficult to remove the internal moisture, affecting the rehydration and flavor.

[0004] Therefore, it is necessary to provide a method for preparing water chives by combining radio frequency pretreatment with microwave pulse spraying and uniform drying to solve the above technical problems. Summary of the invention

[0005] The invention provides a method for preparing water chives by combining radio frequency pretreatment and microwave pulse spraying with uniform drying, which solves the problems in the background technology.

[0006] In order to solve the above technical problems, the method for preparing water chives by radio frequency pretreatment and microwave pulse spraying combined with uniform drying provided by the present invention comprises the following steps:

[0007] S1. Raw material selection: Select fresh, pest-free, high-quality chives;

[0008] S2. Raw material cleaning: Soak the selected chives in clean water for 10-15 minutes to soften the dirt and other impurities, then rinse with running water to ensure that the surface of the chives is clean and free of residual impurities. After rinsing, drain the chives;

[0009] S3, radio frequency pretreatment: putting the water chives into the processing chamber of the radio frequency drying equipment for radio frequency, and adjusting the power according to the processing amount of the water chives;

[0010] S4, microwave pulse jet drying: transferring the water chives after radio frequency pretreatment to a microwave pulse jet drying device for drying;

[0011] S5. Cooling and packaging: After drying, the water chives are taken out from the microwave pulse jet drying equipment and placed in a well-ventilated environment to naturally cool to room temperature. The cooled water chives are packaged using food-grade packaging materials.

[0012] Preferably, the water chives selected in S1 are preferably 15-20 cm in length.

[0013] Preferably, the soil, impurities and withered leaves on the surface of the water chives selected in S1 are removed, and the roots are properly trimmed to retain about 2-3 cm of the roots.

[0014] Preferably, the radio frequency of the radio frequency drying equipment in S3 is between 10-30 MHz, the power density is controlled between 1-3 W / g, and the processing time is 5-10 min.

[0015] Preferably, during the radio frequency pretreatment process, the radio frequency drying equipment in S3 monitors the temperature and humidity changes inside the water chives through a temperature sensor and a humidity sensor, and the temperature is controlled between 40-50°C.

[0016] Preferably, the microwave frequency of the microwave pulse jet drying equipment in S4 is set to 2250-2450 MHz, the pulse period is set to work for 3-5 s, rest for 1-2 s, and the power density is 3-5 W / g.

[0017] Preferably, the spraying gas of the microwave pulse spray drying equipment in S4 is clean air, and the gas flow rate is controlled at 0.5-1m / s.

[0018] Preferably, the microwave pulse jet drying equipment in S4 continuously monitors the water content and temperature of the water chives during the drying process. When the water content of the water chives drops to 10-15%, the microwave pulse jet drying is stopped, and the temperature of the entire drying process is controlled between 60-70°C.

[0019] Preferably, the natural cooling time in S5 is 10-20 minutes.

[0020] Preferably, after the water chives are packaged in S5, quality testing is performed on the packaged water chives, including water content testing, microbial testing and sensory testing.

[0021] Compared with the related art, the method for preparing water chives by radio frequency pretreatment and microwave pulse spraying combined with uniform drying provided by the present invention has the following beneficial effects:

[0022] The invention provides a method for preparing water chives by combining radio frequency pretreatment with microwave pulse spraying for uniform drying. The invention combines radio frequency pretreatment with microwave pulse spraying for drying water chives, and compared with the traditional method, the drying time is significantly shortened, the production efficiency is improved, and the water chives can be dried uniformly. The production method has easy controllable process and high production efficiency, reduces the loss of chive raw materials, can effectively ensure that the components rich in processed dehydrated chives are less lost, effectively retains color, aroma, nutrients and good rehydration, and has broad market application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 A schematic flow chart of a preferred embodiment of the method for preparing water chives by combining radio frequency pretreatment and microwave pulse spraying with uniform drying provided by the present invention. DETAILED DESCRIPTION

[0024] The present invention will be further described below in conjunction with the accompanying drawings and implementation modes.

[0025] Please refer to Figure 1 ,in, Figure 1 A schematic flow chart of a preferred embodiment of the method for preparing water chives by combining radio frequency pretreatment and microwave pulse spraying with uniform drying provided by the present invention.

[0026] Example 1

[0027] The method for preparing water chives by radio frequency pretreatment and microwave pulse spraying combined with uniform drying comprises the following steps:

[0028] S1. Raw material selection: Select fresh, pest-free, high-quality water chives. The selected water chives should be 15 cm long. Remove the dirt, impurities and yellow leaves on the surface of the water chives, and trim the roots appropriately, leaving about 2 cm of the roots.

[0029] S2. Raw material cleaning: Soak the selected water chives in clean water for 10 minutes to soften the dirt and other impurities, then rinse with running water to ensure that the surface of the water chives is clean and free of residual impurities. After rinsing, drain the water from the water chives;

[0030] S3, radio frequency pretreatment: put the water chives into the processing chamber of the radio frequency drying equipment for radio frequency, the radio frequency frequency is 10MHz, the power density is controlled at 1W / g, the processing time is 5min, the power is adjusted according to the processing amount of the water chives, and the temperature and humidity changes inside the water chives are monitored by temperature sensors and humidity sensors, and the temperature is controlled at 40°C;

[0031] S4, microwave pulse jet drying: transfer the water chives after radio frequency pretreatment to microwave pulse jet drying equipment for drying, set the microwave frequency to 2250MHz, set the pulse period to work for 3s, rest for 1s, power density to 3W / g, select clean air as the jet gas, control the gas flow rate at 0.5m / s, continuously monitor the water content and temperature of the water chives, stop the microwave pulse jet drying when the water content of the water chives drops to 10%, and control the temperature of the whole drying process at 60°C;

[0032] S5. Cooling and packaging: After drying, take the water chives out of the microwave pulse jet drying equipment and place them in a well-ventilated environment to cool naturally to room temperature. The natural cooling time is 10 minutes. Use food-grade packaging materials to package the cooled water chives. Perform quality inspection on the packaged water chives, including moisture content inspection (use a rapid moisture meter to ensure that the moisture content meets the 10% standard), microbial inspection (detect whether microbial indicators such as bacteria and mold meet food safety standards) and sensory inspection (check whether the color, aroma and taste of the water chives are normal).

[0033] Example 2

[0034] The method for preparing water chives by radio frequency pretreatment and microwave pulse spraying combined with uniform drying comprises the following steps:

[0035] S1. Raw material selection: Select fresh, pest-free, high-quality water chives. The selected water chives should be 17 cm long. Remove the dirt, impurities and yellow leaves on the surface of the water chives, and trim the roots appropriately, leaving about 2 cm of the roots.

[0036] S2. Raw material cleaning: Soak the selected water chives in clean water for 12 minutes to soften the dirt and other impurities, then rinse with running water to ensure that the surface of the water chives is clean and free of residual impurities. After rinsing, drain the water from the water chives;

[0037] S3, radio frequency pretreatment: put the water chives into the processing chamber of the radio frequency drying equipment for radio frequency, the radio frequency frequency is 20MHz, the power density is controlled at 2W / g, the processing time is 5min, the power is adjusted according to the processing amount of the water chives, and the temperature and humidity changes inside the water chives are monitored by temperature sensors and humidity sensors, and the temperature is controlled at 40°C;

[0038] S4, microwave pulse jet drying: transfer the water chives after radio frequency pretreatment to microwave pulse jet drying equipment for drying, set the microwave frequency to 2350MHz, set the pulse period to work for 3s, rest for 2s, power density to 3W / g, select clean air as the jet gas, control the gas flow rate at 0.5m / s, continuously monitor the water content and temperature of the water chives, stop the microwave pulse jet drying when the water content of the water chives drops to 12%, and control the temperature of the whole drying process at 60°C;

[0039] S5. Cooling and packaging: After drying, take the water chives out of the microwave pulse jet drying equipment and place them in a well-ventilated environment to cool naturally to room temperature. The natural cooling time is 12 minutes. Use food-grade packaging materials to package the cooled water chives. Perform quality inspection on the packaged water chives, including moisture content inspection (using a rapid moisture meter to ensure that the moisture content meets the 12% standard), microbial inspection (detecting whether microbial indicators such as bacteria and mold meet food safety standards) and sensory inspection (checking whether the color, aroma and taste of the water chives are normal).

[0040] Example 3

[0041] The method for preparing water chives by radio frequency pretreatment and microwave pulse spraying combined with uniform drying comprises the following steps:

[0042] S1. Raw material selection: Select fresh, pest-free, high-quality water chives. The selected water chives should be 17 cm long. Remove the dirt, impurities and yellow leaves on the surface of the water chives, and trim the roots appropriately, leaving about 3 cm of the roots.

[0043] S2. Raw material cleaning: Soak the selected chives in clean water for 15 minutes to soften the dirt and other impurities, then rinse with running water to ensure that the surface of the chives is clean and free of residual impurities. After rinsing, drain the chives;

[0044] S3, radio frequency pretreatment: put the water chives into the processing chamber of the radio frequency drying equipment for radio frequency, the radio frequency frequency is 25MHz, the power density is controlled at 3W / g, the processing time is 8min, the power is adjusted according to the processing amount of the water chives, and the temperature and humidity changes inside the water chives are monitored by temperature sensors and humidity sensors, and the temperature is controlled at 45°C;

[0045] S4, microwave pulse jet drying: transfer the water chives after radio frequency pretreatment to microwave pulse jet drying equipment for drying, set the microwave frequency to 2450MHz, set the pulse period to work for 3s, rest for 1s, power density to 3W / g, select clean air as the jet gas, control the gas flow rate at 1m / s, continuously monitor the water content and temperature of the water chives, stop the microwave pulse jet drying when the water content of the water chives drops to 15%, and control the temperature of the whole drying process at 70°C;

[0046] S5. Cooling and packaging: After drying, take the water chives out of the microwave pulse jet drying equipment and place them in a well-ventilated environment to cool naturally to room temperature. The natural cooling time is 20 minutes. Use food-grade packaging materials to package the cooled water chives. Perform quality inspection on the packaged water chives, including moisture content inspection (use a rapid moisture meter to ensure that the moisture content meets the 15% standard), microbial inspection (detect whether microbial indicators such as bacteria and mold meet food safety standards) and sensory inspection (check whether the color, aroma and taste of the water chives are normal).

[0047] Example 4

[0048] The method for preparing water chives by radio frequency pretreatment and microwave pulse spraying combined with uniform drying comprises the following steps:

[0049] S1. Raw material selection: Select fresh, pest-free, high-quality water chives. The selected water chives should be 20 cm long. Remove the dirt, impurities and yellow leaves on the surface of the water chives, and trim the roots appropriately, leaving about 3 cm of the roots.

[0050] S2. Raw material cleaning: Soak the selected chives in clean water for 15 minutes to soften the dirt and other impurities, then rinse with running water to ensure that the surface of the chives is clean and free of residual impurities. After rinsing, drain the chives;

[0051] S3, RF pretreatment: put the water chives into the processing chamber of the RF drying equipment for RF, the RF frequency is between 30MHz, the power density is controlled at 3W / g, the processing time is 10min, the power is adjusted according to the processing amount of the water chives, and the temperature and humidity changes inside the water chives are monitored by temperature sensors and humidity sensors, and the temperature is generally controlled at 50°C;

[0052] S4, microwave pulse jet drying: transfer the water chives after radio frequency pretreatment to microwave pulse jet drying equipment for drying, set the microwave frequency to 2450MHz, set the pulse period to work for 5s, rest for 2s, power density to 5W / g, select clean air as the jet gas, control the gas flow rate at 1m / s, continuously monitor the water content and temperature of the water chives, stop the microwave pulse jet drying when the water content of the water chives drops to 10%, and control the temperature of the whole drying process at 70°C;

[0053] S5. Cooling and packaging: After drying, take the water chives out of the microwave pulse jet drying equipment and place them in a well-ventilated environment to cool naturally to room temperature for 20 minutes. Use food-grade packaging materials to package the cooled water chives. Perform quality inspections on the packaged water chives, including moisture content inspection (using a rapid moisture meter to ensure that the moisture content meets the 10% standard), microbial inspection (inspection of bacteria, mold and other microbial indicators to see if they meet food safety standards) and sensory inspection (check whether the color, aroma and taste of the water chives are normal)

[0054] Compared with the related art, the method for preparing water chives by radio frequency pretreatment and microwave pulse spraying combined with uniform drying provided by the present invention has the following beneficial effects:

[0055] The invention combines radio frequency pretreatment with microwave pulse spraying for drying water chives, which significantly shortens the drying time and improves production efficiency compared with the traditional method, and can make the water chives dry evenly. The production method has easy controllable process and high production efficiency, reduces the loss of chive raw materials, can effectively ensure that the components rich in processed dehydrated chives are less lost, effectively retains color, aroma, nutrients and good rehydration, and has broad market application prospects.

[0056] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention specification and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A method for preparing water chives by radio frequency pretreatment and microwave pulse spraying combined with uniform drying, characterized in that: The following steps are involved: S1. Raw material selection: Select fresh, pest-free, high-quality chives; S2. Raw material cleaning: Soak the selected chives in clean water for 10-15 minutes to soften the dirt and other impurities, then rinse with running water to ensure that the surface of the chives is clean and free of residual impurities. After rinsing, drain the chives; S3, radio frequency pretreatment: putting the water chives into the processing chamber of the radio frequency drying equipment for radio frequency, and adjusting the power according to the processing amount of the water chives; S4, microwave pulse jet drying: transferring the water chives after radio frequency pretreatment to a microwave pulse jet drying device for drying; S5. Cooling and packaging: After drying, the water chives are taken out from the microwave pulse jet drying equipment and placed in a well-ventilated environment to naturally cool to room temperature. The cooled water chives are packaged using food-grade packaging materials.

2. The method for preparing water chives by radio frequency pretreatment and microwave pulse spraying combined with uniform drying according to claim 1, characterized in that: The water chives selected in S1 are preferably 15-20 cm long.

3. The method for preparing water chives by radio frequency pretreatment and microwave pulse spraying combined with uniform drying according to claim 1, characterized in that: The water chives selected in S1 are free of dirt, impurities and withered leaves on the surface of the water chives, and the roots are properly trimmed to retain about 2-3 cm of the roots.

4. The method for preparing water chives by radio frequency pretreatment and microwave pulse spraying combined with uniform drying according to claim 1, characterized in that: The radio frequency of the radio frequency drying equipment in S3 is between 10-30 MHz, the power density is controlled between 1-3 W / g, and the processing time is 5-10 min.

5. The method for preparing water chives by radio frequency pretreatment and microwave pulse spraying combined with uniform drying according to claim 1, characterized in that: During the radio frequency pretreatment process, the radio frequency drying equipment in S3 monitors the temperature and humidity changes inside the water chives through a temperature sensor and a humidity sensor, and the temperature is controlled between 40-50°C.

6. The method for preparing water chives by radio frequency pretreatment and microwave pulse spraying combined with uniform drying according to claim 1, characterized in that: The microwave frequency of the microwave pulse jet drying equipment in S4 is set to 2250-2450 MHz, the pulse period is set to work for 3-5 s, rest for 1-2 s, and the power density is 3-5 W / g.

7. The method for preparing water chives by radio frequency pretreatment and microwave pulse spraying combined with uniform drying according to claim 1, characterized in that: The spraying gas of the microwave pulse spray drying equipment in S4 is clean air, and the gas flow rate is controlled at 0.5-1m / s.

8. The method for preparing water chives by radio frequency pretreatment and microwave pulse spraying combined with uniform drying according to claim 1, characterized in that: The microwave pulse jet drying device in S4 continuously monitors the water content and temperature of the water chives during the drying process. When the water content of the water chives drops to 10-15%, the microwave pulse jet drying is stopped. The temperature of the entire drying process is controlled between 60-70°C.

9. The method for preparing water chives by radio frequency pretreatment and microwave pulse spraying combined with uniform drying according to claim 1, characterized in that: The natural cooling time in S5 is 10-20 minutes.

10. The method for preparing water chives by radio frequency pretreatment and microwave pulse spraying combined with uniform drying according to claim 1, characterized in that: After the water chives are packaged in S5, quality inspection is performed on the packaged water chives, including water content inspection, microbial inspection and sensory inspection.

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