CN101803712A - Hot air circulation two-step dry method for dry konjak slice - Google Patents

Hot air circulation two-step dry method for dry konjak slice Download PDF

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Publication number
CN101803712A
CN101803712A CN201010133122A CN201010133122A CN101803712A CN 101803712 A CN101803712 A CN 101803712A CN 201010133122 A CN201010133122 A CN 201010133122A CN 201010133122 A CN201010133122 A CN 201010133122A CN 101803712 A CN101803712 A CN 101803712A
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CN
China
Prior art keywords
angle
slice
dry
konjak
temperature
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201010133122A
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Chinese (zh)
Inventor
董正印
朱荣文
高锋
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Individual
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Individual
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Priority to CN201010133122A priority Critical patent/CN101803712A/en
Publication of CN101803712A publication Critical patent/CN101803712A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a hot air circulation two-step dry method for a dry konjak slice, which comprises the following steps: 1, quickly dehydrating with high-temperature hot air so as to reduce the water content of the fresh konjak slice to about 25 percent; and 2, slowly drying the fresh konjak slice at a low temperature so as to determinate the nature.

Description

Hot air circulation two-step dry method for dry konjak slice
1, high-temperature hot-air flash baking.Fresh Amorphophallus rivieri section (angle) enters vibrated fluidized bed fast, carries out high-temperature hot-air (temperature 150 degree, wind speed 5 meter per seconds, 0.3 centimetre of slice thickness) flash baking, and drying time 1 hour makes konjaku angle (sheet) moisture quickly fall to about 25% by about 85%.
2, low temperature is dried at a slow speed.Konjaku angle (sheet) after the baking is just entered guipure fast, carries out low temperature hot blast (temperature 60 degree, wind speed 3 meter per seconds) oven dry at a slow speed, drying time 3 hours, make konjaku angle (sheet) moisture drop to≤12%.

Claims (2)

1. high-temperature hot-air flash baking.Fresh Amorphophallus rivieri section (angle) enters vibrated fluidized bed fast, carries out high-temperature hot-air (temperature 150 degree, wind speed 5 meter per seconds, 0,3 centimetre of slice thickness) flash baking, and drying time 1 hour makes konjaku angle (sheet) moisture quickly fall to about 25% by about 85%.
2. low temperature is dried at a slow speed.Konjaku angle (sheet) after the baking is just entered guipure fast, carries out low temperature hot blast (temperature 60 degree, wind speed 3 meter per seconds) oven dry at a slow speed, drying time 3 hours, make konjaku angle (sheet) moisture drop to≤12%.
CN201010133122A 2010-03-19 2010-03-19 Hot air circulation two-step dry method for dry konjak slice Pending CN101803712A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201010133122A CN101803712A (en) 2010-03-19 2010-03-19 Hot air circulation two-step dry method for dry konjak slice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201010133122A CN101803712A (en) 2010-03-19 2010-03-19 Hot air circulation two-step dry method for dry konjak slice

Publications (1)

Publication Number Publication Date
CN101803712A true CN101803712A (en) 2010-08-18

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201010133122A Pending CN101803712A (en) 2010-03-19 2010-03-19 Hot air circulation two-step dry method for dry konjak slice

Country Status (1)

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CN (1) CN101803712A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103431334A (en) * 2013-08-29 2013-12-11 刘磊 Preparation method of wet konjak noodles
CN109247598A (en) * 2017-07-16 2019-01-22 镇安县雪樱花魔芋制品有限公司 A kind of konjaku stoving process and device

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1067361A (en) * 1991-06-04 1992-12-30 云南民族学院 The method of a kind of processing fresh slice food made from Amorphophallus rivieri (angle)
CN2655654Y (en) * 2003-07-16 2004-11-17 关时瑜 Low sulfur konjak dry sheet energy saving processing complete equipment
CN1559283A (en) * 2004-02-26 2005-01-05 关时瑜 Method for drying fresh devilstongue by comprehensive enzyme deactivating

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1067361A (en) * 1991-06-04 1992-12-30 云南民族学院 The method of a kind of processing fresh slice food made from Amorphophallus rivieri (angle)
CN2655654Y (en) * 2003-07-16 2004-11-17 关时瑜 Low sulfur konjak dry sheet energy saving processing complete equipment
CN1559283A (en) * 2004-02-26 2005-01-05 关时瑜 Method for drying fresh devilstongue by comprehensive enzyme deactivating

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
《山区开发》 20021231 叶选英 浅谈振动流化干燥在魔芋干片加工中的应用 37-38 , 第11期 2 *
《山区开发》 20021231 孙兴伟 魔芋干燥技术的现状和未来发展趋势 36-37 , 第11期 2 *
《山区开发》 20021231 张晓华 对魔芋机械化加工的思考 31-32 , 第11期 2 *
《魔芋加工实用技术和装备》 20050731 黄中伟 干魔芋片加工技术工艺流程 中国轻工业出版社 25-27,40-43 , 第1版 1 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103431334A (en) * 2013-08-29 2013-12-11 刘磊 Preparation method of wet konjak noodles
CN109247598A (en) * 2017-07-16 2019-01-22 镇安县雪樱花魔芋制品有限公司 A kind of konjaku stoving process and device

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WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20100818