CN101703196B - Segmentation method for improving uniform expansion effect of granular fruits and vegetables during microwave spouted drying - Google Patents
Segmentation method for improving uniform expansion effect of granular fruits and vegetables during microwave spouted drying Download PDFInfo
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Abstract
The invention discloses a stage method for improving the uniform expansion effect of granular fruits and vegetables during microwave spouted drying, which belongs to the technical field of the processing of fruit and vegetable foods. The method mainly comprises the steps of: performing selection, washing, dicing, enzyme killing by blanching, and color protection treatment on fruit and vegetable raw materials; placing the pretreated fruit and vegetable cubes into a microwave spouted drying bed; setting the microwave power and the air inlet heating temperature; then performing the combined drying of stage hot air drying and microwave drying; and controlling different spouted air intakes at different drying stages, wherein the uniform expansion effect of products is improved during the quick microwave drying. The method has the advantages that the method ensures that the granular fruits and vegetables are evenly heated in a microwave field through a hot air and microwave spouted drying stage method, has quick moisture evaporation, ensures that the fruits and vegetables have porous structures after the drying, effectively improves the expansion degree of the products, also improves the expansion effect of the products and ensures the uniform expansion of the products while the granular fruits and vegetables are quickly dried, and has the characteristics of good preservation of nutrient content and good qualities of color luster, sense and the like.
Description
Technical field
A kind of segmentation method that improves granular garden stuff uniform expansion effect in the spouted drying of microwave the invention belongs to the fruit-vegetable food processing technique field, relates to fruits and vegetables ' dehydration processing.
Background technology
Expanded is the hot pressing effect principle that utilizes phase transformation and gas, make the liquid of material to be machined inside heat up rapidly vaporization, pressuring expansion, and rely on the expansive force of gas to drive the structure sex change of polymer substance in the component, thereby make it to become the process of cellular material with network structure's feature, typing.At present, modal external energy is an extruding and puffing technology to the conversion regime of expanded power.It is to utilize thermal conductance and mechanical presses tribology principle simultaneously, realizes its technology purpose.The microwave bulking technology then is the radiation conduction by electromagnetic energy, makes hydrone absorb microwave energy and produces the shake of the molecule utmost point, obtains kinetic energy, realizes the vaporization of moisture, and then drives the whole expanded of material.The tradition expansion method generally is high temperature frying-expansion or extrusion, wherein using more in commercial product is that high temperature is fried, the product of this expansion method can produce many harmful or noxious material such as BaP, acrylamide etc., these materials are to the harm that health produces, and being far longer than is the known tonyred of people in recent years.
The research of non-frying-expansion method is one of the focus of working research that lies fallow at present.In the middle of all non-frying-expansion technical research, the research of microwave heating method is the most concentrated.Microwave drying is to use comparatively one of popularize efficient, power-saving technology in the world, is characterized in that shorten drying time greatly at the inner thermal source that produces of material.Microwave is that frequency is at the electromagnetic wave of 300MHZ to 300GHZ.From dielectric structure, molecule is the non-polar molecule dielectric, and another kind of is the polar molecule dielectric.In the ordinary course of things, they all are random arrangement, if they are placed among the electric field of alternation, the polar molecule orientation of these media also changes along with the change in polarity of electric field, is called polarization.Extra electric field is strong more, and polarization is also just strong more, and the extra electric field change in polarity must be fast more, polarizes also soon more, and the warm-up movement and the rubbing action between the adjacent molecule of molecule are also strong with regard to Shaoxing opera.In this process, promptly finished electromagnetic energy to heat energy conversion, when heated material is placed in the microwave field, its polarity orientation changes along with the variation of external electric field, polar molecule swings back and forth, rubs with the high frequency of microwave frequency with per second tens times, microwave electric field can be converted into the heat energy in the medium, temperature of charge is raise, and moisture by interior and spread, makes product produce expanded effect in drying rapidly.
Utilize microwave technology processing fruit and vegetable materials, more existing research reports of production puffed leisure food.Durance etc. become crisp with fresh mango, pineapple by vacuum microwave drying, shrink very for a short time, and keep original local flavor, and unique thin crisp mouthfeel is arranged; Krokida etc. compare the quality characteristic behind the fruit and vegetable drynesses such as apple, banana, carrot and potato under vacuum microwave, microwave and the heated-air drying condition respectively, and the former two's bulk density is than low many of the latter, and porous all is better than the latter.Han Qinghua etc. study the expanded apple crisp slices of micro-wave vacuum, under preferable technological parameter, drawn the apple crisp slices of high-quality high bulking rate, also have the technology of angler skin microwave bulking leisure food such as Qiu Lian lotus to study in addition, the hot phoenix of sun has been studied the processing technology of microwave bulking pawpaw crisp slice, employing microwaves such as Li Gongguo are studied the expanded processing technology of Bombay duck, and Li Yingbiao utilizes the expanded fillet of microwave study.These research characteristics mainly are to carry out at the product expanded feature, and the uniformity of each product monomer phase after expanded is related to seldom, the while microwave equipment that adopts, and material remains static in expanded process substantially.The inventive method one is the puffing at product, the 2nd, effectively solve expanded uniformity, and material is that drying is more quick among being in dynamically in expanded process simultaneously, guarantees the expanded quality of product afterwards.
Big of Hua Nanli worker Bing Hamming, Zhang Liyan have applied for that the patent No. is 200510036230.4 1 kinds of pigskin puffed food and processing method thereof, adopt normal pressure microwave or vaccum microwave puffing pigskin, and expansion rate can be controlled in about 3-5 times, the mouthfeel delicious and crisp.(publication number: CN1205188), it is characterized in that adopting the microwave bulking technology is 40%～65% fillet or fish silk explosion puffing drying with water content for a kind of instant sliced fish and processing method thereof.A kind of potato crispy chip and processing method (publication number: CN 891072) thereof of utilizing microwave processing, main method are potato crispy chip is carried out blanching with saline solution by the potato block through rinsing under seething with excitement after, cooling, draining; Potato chips behind the draining are freezing, dry, palm oil, yolk powder are mixed the back mix thoroughly with potato chips, carry out microwave baking at last, spray flavoring again.The patent that these are relevant mainly is a characteristic of utilizing microwave drying expanded, carries out directly expanded at handled product.But in the microwave drying technology actual application, the uniformity of heating using microwave is unusual key issue, and this does not see explanation that it is detailed or deep research in the middle of these researchs.The document of motion study in microwave field and patent are at present also seldom for microwave uniformity and material.A kind of micro-wave oven (Chinese patent grant number ZL95197265.0) that has double-layer stirring fan, studies show that this agitating device is in a smaller container, can improve the uniformity of microwave drying, but material movement is a two dimensional surface substantially to carry out, material movement intensity relatively is essentially different under spouted or flox condition with material of the present invention, material is in spouted or mobile state can carry out violent motion at microwave field, be in the three-dimensional space motion state, uniformity that it is dry and water evaporates speed are stronger faster; The present invention simultaneously adopts the segmentation combined drying method, also exists very big different with single microwave drying or micro-wave vacuum.(a kind of post-processing approach of slowering rehydration speed of freezing-dried diced fruit and vegetable such as Zhang Min, when Chinese patent application numbers 200710134749.5) adopting spouted bed research to film with dry uniformity, uniformity that adopts spouted method effectively to improve to film and dry uniformity, the emphasis point of invention is in filming and dry uniformity under spouted bed.Equipment for puffing garden stuff with air current and microwave (publication number: CN101480245), this invention relates to a cover equipment for puffing garden stuff with air current and microwave, is to make the quick uniform expansion of fruits and vegetables, the equipment of cooling and shaping fast by being connected to microwave generating apparatus, the band rotary barrel of flight and cooled with liquid nitrogen device; Its principle is a HTHP nitrogen and microwave action makes fruits and vegetables heat up rapidly, boosting reaches setting value in the Builking cavity, opening ball valve is connected the vacuum tank of Bulking tank with forvacuum, pressure reduces rapidly, moisture generation flash distillation, realize expandedly, charge into cooled with liquid nitrogen typing material thereafter, be characterized in that the heat conduction is fast, material is heated evenly, and the product approval process is rapid relatively.This patent is an invention for apparatus, does not do deep research for characteristics or technology that microwave drying is expanded.(a kind of sprouted auxiliary means that improve microwave desiccation homogeneity of granular garden stuff such as Zhang Min, Chinese patent application numbers 200810244418.1) this invention mainly is at how improving the uniformity of particle fruits and vegetables in microwave drying, by a kind of spouted auxiliary method, make fruits and vegetables in microwave field, realize even absorption to microwave energy with the spouted state of difference, the present invention then at fruits and vegetables under the spouted condition of microwave, by a kind of stage drying combined method, improve granular garden stuff expansion effect in the spouted drying of microwave.
Summary of the invention
The purpose of this invention is to provide a kind of segmentation method that improves granular garden stuff expansion effect in the spouted drying of microwave.Main process of the present invention is: fruits and vegetables such as potato, carrot are carried out raw material is chosen, cleans, diced, enzyme is gone out in blanching, protect look handles, fruits and vegetables fourth after the preliminary treatment is put into the spouted drying bed of microwave, configure microwave power and air intake heating-up temperature, it is dry to carry out segmented heated-air drying and microwave drying associating afterwards, control different spouted intakes at different drying stages, in the quick-drying process of microwave, improved the expansion effect of product.
Technical scheme of the present invention: a kind of segmentation method that improves granular garden stuff uniform expansion effect in the spouted drying of microwave, fruit and vegetable materials cleans earlier, pelletizing, blanching, and protects look and handle; Adjust the technological parameter of corresponding segment drying again, promptly adjust air intake pressure, the power of EAT and microwave input, the moisture transfer point of control stage drying; Be operating as:
The preliminary treatment of microwave bulking fruits and vegetables: with fruits and vegetables clean, pelletizing: be cut into 1 * 1 * 1～1.2 * 1.2 * 1.2cm
3Grain, blanching: 90～95 ℃ of blanching 5-8min, in colour protecting liquid, soak 30min after the blanching and protect look and handle; Colour protecting liquid is mass concentration 0.1%Vc and 0.1% Citric Acid Mono solution;
The spouted drying stage of hot blast: the EAT of hot blast spouted bed drying is controlled at (60～65) ± 2 ℃, the initial value of air intake pressure is controlled at 900～1000Pa, dry moisture transfer point is 60%～65%, and the moisture that promptly is dried to granular garden stuff is 60%～65%;
The spouted drying stage of follow-up microwave: setting microwave input power according to inventory is 2.0～2.5w/g, EAT is controlled at 30 ℃ simultaneously, the initial value of air intake pressure is controlled at 900～1000Pa, evaporation along with dry fruits and vegetables moisture, the dry processing after the 10min, spouted air intake pressure is adjusted into 500～600Pa, continue the spouted explosion puffing drying 14～16min of microwave, to the swelling granular moisture below 5%, puffed degree is 130%-140%, surface failure of rock power is 1096-1338Pa, and the difference between each particle expansion rate is at 0.12%-0.13%, the brightness L value of each particle, difference between redness degree a value and the yellow chromaticity b value is at 0.18%-0.20%.
Described dehydrated fruits and vegetables raw material is natural or cuts into granular fruits and vegetables.
A kind of segmentation method that improves granular garden stuff uniform expansion effect in the spouted drying of microwave, the principle of its uniform expansion is by the segmented combined drying, form the fine and close relatively film of one deck on the surface of granular garden stuff fourth at elementary drying stage, in secondary dry run, the feasible inner water evaporates of the characteristics of the inner heating of microwave, but because the existence of top layer film, moisture is difficult for being evaporated, press thereby produce in the film, when the pressure in the film surpasses the pressure that skin covering of the surface can bear, the volume of whole fruits and vegetables fourth has just been opened by swollen, has promptly produced expanded effect; Adopted spouted method simultaneously, material carries out random motion in microwave field, microwave energy is absorbed equably, from and improved uniform expansion.And in the research of most of microwave bulkings, fruits and vegetables generally are at spouted bed and static or singlely horizontally rotate in the dry run, and the disadvantage of this mode is the inhomogeneities that fruits and vegetables absorb microwave, thereby also causes the inhomogeneities of expansion effect, the quality instability.Adopt the microwave spouted bed drying can effectively solve the problem of microwave desiccation homogeneity, but fruit and vegetable dilated effect is had marked difference at the spouted bed of difference operating procedure.The present invention controls fruits and vegetables dry run in the spouted bed of microwave, carries out the stage drying method by hot blast spouted bed drying and the spouted drying of microwave, has from then on effectively improved fruit and vegetable dilated effect.
From the fruit and vegetable condition of production, the operating procedure of same segment method, its expansion effect of fruit and vegetable for different size has comparatively marked difference, and by the process optimization experiment of stage drying, the specification of the fruit and vegetable of preferable expansion effect should be controlled at 10～12mm.
Beneficial effect of the present invention: advantage of the present invention is: make granular garden stuff be heated evenly in hot blast or microwave field by hot blast and the spouted dry segmentation method of microwave, make the water evaporates on fruits and vegetables top layer at the heated drying in early stage, form the fine and close relatively maintenance layer of one deck on the surface of fruits and vegetables, in the spouted drying of back segment microwave, internal temperature temperature under the effect of microwave of the fruits and vegetables after predrying increases sharply, water evaporates is rapid, make dry fruits and vegetables afterwards be cellular structure, improved the puffed degree of product effectively, the rehydration of product is good, when granular garden stuff is by rapid drying, also improved the expansion effect of product, nutritional labeling is kept, color and luster, the characteristics of quality betters such as sense organ.
Segmentation method by granular garden stuff expansion effect in the spouted drying of this raising microwave can effectively improve the expansion effect of the microwave drying of fruits and vegetables, has obtained checking from following several respects:
1) puffed degree of product: adopt volume displaced method, find that the volume of expanded product afterwards has tangible increase with the product before dry, wherein the puffed degree of potato grain is 132%, and the puffed degree of carrot grain is 139%.
2) the surface failure of rock power of product: by the detection of matter structure instrument, find that the surface failure of rock power of expanded product afterwards is lower, wherein the surface failure of rock power of potato grain is 1327Pa, and the surface failure of rock power of carrot grain is 1108Pa.
3) expanded uniformity: by the color and luster of product after the visual inspection drying, the appearance basically identical of each particle, the difference between each particle expansion rate is 0.15%, shows that the profile of the product after expanded is uniform; Mensuration by color difference meter, L value (the Lightness of each particle, brightness), a value (redness, the redness degree), the difference all very little (within 0.2%) between the b value (yellowness, yellow chromaticity), this result illustrates the method by this segmentation simultaneously, also can effectively guarantee the expanded uniformity of the spouted drying of microwave.
Comprehensively discuss, the present invention utilizes the stage drying method of the spouted bed of microwave, can effectively realize expanded uniformity, the stability of quality has also improved the expansion effect of product significantly, has reached and has adopted segmentation method to produce the purpose of high-quality dewatering and puffing fruits and vegetables.
The specific embodiment
Embodiment 1: the segmentation method of the spouted dry expansion effect of potato grain microwave
Predrying potato is cleaned, and can be cut into specification is 1 * 1 * 1cm
3Grain, at 90～95 ℃ of following blanching 8min, and protect look with colour protecting liquid (0.1%Vc and 0.1% Citric Acid Mono) and handle, the time is 30min.The technology of segmentation explosion puffing drying is: 1) EAT of hot blast spouted bed drying is controlled at 65 ± 2 ℃, and the initial value of air intake pressure is controlled at 900～1000Pa, and dry moisture transfer point is 62%～65%.2) process conditions of the spouted drying of follow-up microwave are: setting microwave input power according to inventory is 2.0w/g, EAT is controlled within 30 ℃ simultaneously, the initial value of air intake pressure is controlled at 900～1000Pa, evaporation along with dry fruits and vegetables moisture, the dry processing after the 10min, spouted auxiliary air intake pressure is adjusted into 500～550Pa, and continuing the spouted explosion puffing drying time of microwave is 15～16min, is the explosion puffing drying terminal point.Puffed potato grain moisture after dry is below 5%, the puffed degree of potato grain is 130%, surface failure of rock power is 1338Pa, difference between each particle expansion rate is 0.13%, the L value of each particle (Lightness, brightness), a value (redness, the redness degree), the difference between the b value (yellowness, yellow chromaticity) is within 0.18%.
Embodiment 2: the segmentation method of the spouted dry expansion effect of carrot grain microwave
Predrying carrot is cleaned, and can be cut into specification is 1.2 * 1.2 * 1.2cm
3Grain, at 90～93 ℃ of following blanching 5min, and protect look with colour protecting liquid (0.1%Vc and 0.1% Citric Acid Mono) and handle, the time is 30min.The technology of segmentation explosion puffing drying is: 1) EAT of hot blast spouted bed drying is controlled at 60 ± 2 ℃, and the initial value of air intake pressure is controlled at 900～1000Pa, and dry moisture transfer point is 60%～63%.2) process conditions of the spouted drying of follow-up microwave are: setting microwave input power according to inventory is 2.5w/g, EAT is controlled within 30 ℃ simultaneously, the initial value of air intake pressure is controlled at 900～1000Pa, evaporation along with dry fruits and vegetables moisture, the dry processing after the 10min, spouted auxiliary air intake pressure is adjusted into 550～600Pa, and continuing the spouted explosion puffing drying time of microwave is 14～15min, is the explosion puffing drying terminal point.Expanded carrot grain moisture after dry is below 5%, the puffed degree of carrot grain is 140%, surface failure of rock power is 1096Pa, difference between each particle expansion rate is 0.12%, the L value of each particle (Lightness, brightness), a value (redness, the redness degree), the difference between the b value (yellowness, yellow chromaticity) is within 0.20%.
Claims (2)
1. segmentation method that improves granular garden stuff uniform expansion effect in the spouted drying of microwave is characterized in that fruit and vegetable materials cleans earlier, pelletizing, blanching, and protects look and handle; Adjust the technological parameter of corresponding segment drying again, promptly adjust air intake pressure, the power of EAT and microwave input, the moisture transfer point of control stage drying; Be operating as:
The preliminary treatment of microwave bulking fruits and vegetables: with fruits and vegetables clean, pelletizing: be cut into 1 * 1 * 1～1.2 * 1.2 * 1.2cm
3Grain, blanching: 90～95 ℃ of blanching 5-8min, in colour protecting liquid, soak 30min after the blanching and protect look and handle; Colour protecting liquid is mass concentration 0.1%Vc and 0.1% Citric Acid Mono solution;
The spouted drying stage of hot blast: the EAT of hot blast spouted bed drying is controlled at (60～65) ± 2 ℃, the initial value of air intake pressure is controlled at 900～1000Pa, dry moisture transfer point is 60%～65%, and the moisture that promptly is dried to granular garden stuff is 60%～65%;
The spouted drying stage of follow-up microwave: setting microwave input power according to inventory is 2.0～2.5w/g, EAT is controlled at 30 ℃ simultaneously, the initial value of air intake pressure is controlled at 900～1000Pa, evaporation along with dry fruits and vegetables moisture, the dry processing after the 10min, spouted air intake pressure is adjusted into 500～600Pa, continue the spouted explosion puffing drying 14～16min of microwave, to the swelling granular moisture below 5%, puffed degree is 130%-140%, surface failure of rock power is 1096-1338Pa, and the difference between each particle expansion rate is at 0.12%-0.13%, the brightness L value of each particle, difference between redness degree a value and the yellow chromaticity b value is at 0.18%-0.20%.
2. method according to claim 1 is characterized in that fruit and vegetable materials is natural or cuts into granular fruits and vegetables.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20150086684A1 (en) * | 2013-09-25 | 2015-03-26 | Jiangnan University | Method for Preparing and Conditioning Granular Burdock Roots Through Combined Uniform Drying By Using Radio Frequency Pretreatment and Microwave Pulse Spouting |
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