CN101889605A - Method and device for vaporizing and drying vegetables at freezing point - Google Patents
Method and device for vaporizing and drying vegetables at freezing point Download PDFInfo
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- CN101889605A CN101889605A CN 201010244079 CN201010244079A CN101889605A CN 101889605 A CN101889605 A CN 101889605A CN 201010244079 CN201010244079 CN 201010244079 CN 201010244079 A CN201010244079 A CN 201010244079A CN 101889605 A CN101889605 A CN 101889605A
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Abstract
The invention discloses a method and a device for drying vegetables at a freezing point. The method comprises the following steps of: (1) raw material classification, inspection, cleaning, peeling and segmentation; (2) quick blanching; (3) quick cooling; (4) quick freezing; (5) temperature control and drying; and (6) packing and storage. The device for drying the vegetables at the freezing point comprises a sealed drying chamber, a cooling device and an air drying device are arranged in the drying chamber, and an air flowing acceleration device is arranged in the drying chamber. The vegetables are quickly frozen through the cooling device, the air in the drying chamber flows circularly through the air flowing acceleration device, and the drying device absorbs moisture in the circular flowing air so that the moisture in the vegetables is reduced to a limit that microbes cannot be propagated or move, the activity of enzyme in the vegetables is inhibited and a product can be stored for a long term.
Description
Technical field
Apparatus of the present invention relate to drying means, especially relate to a kind of method of vaporizing and drying vegetables at freezing point; The invention still further relates to the device of a kind of device of drying, particularly a kind of vaporizing and drying vegetables at freezing point.
Background technology
At present, during drying vegetables, adopt the way dehydration of heating mostly, perhaps under sunshine, dry, the product quality that this method obtains is poor, is in particular in: color and luster produce brown stain or go rotten, quality is softening, viscosity descends, and also can produce peculiar smell, nutritional labeling is destroyed easily, and particularly chlorophyll and important vitamines C almost all lose.Have yet and adopt the vacuum drying technique drying vegetables, but because running expense is very high, product cost expense height is not so obtain promoting.
Summary of the invention
The objective of the invention is to overcome the deficiency of method in the prior art, provide a kind of cost low, superior product quality, vegetable drying method and drying device that applicability is wide, this drying means and device not only can be used for drying vegetables, also can be used for the drying of article such as meat product, aquatic products, fruit, tealeaves.
Technical scheme of the present invention: a kind of method of vaporizing and drying vegetables at freezing point may further comprise the steps:
(1) raw material classification, despecking, cleaning, peeling and cutting;
(2) blanching fast: the vegetables of handling well in the step (1) are put into the boiling water blanching;
(3) cooling rapidly:, put into cold water and make its quick cooling with the vegetables of blanching in the step (2);
(4) quick-frozen:, it is frozen rapidly with cooled vegetables draining, row's dish, dress storehouse in the step (3);
(5) temperature control, drying;
(6) packing, storage.
Control temperature in the described step (5) is a freezing point temperature.Temperature is controlled at about freezing point, the activity of various microorganisms and enzyme is suppressed in the material, can keep original color, shape like this, various nutrition are not lost, particularly the loss of the chlorophyll of extremely unsettled easy oxidation and vitamin C is minimum, and is best in quality and brown stain can not take place and go rotten.
Described freezing point temperature is 0 ℃ to-4 ℃.
A kind of device of vaporizing and drying vegetables at freezing point comprises a hermetically drying chamber, is provided with heat sink and air dry-set in the hothouse, is provided with the mobile accelerator of air in the described hothouse.The mobile accelerator of recirculation air is installed in many places in the hothouse, the speed that can regulate the recirculation flow air at any time, and speed and direction, the moisture of gasification is pulled away (distillation and evaporation) with flowing fast of air, thus the quickening rate of drying.
The mobile accelerator of described air is the speed-regulating fan that can control respectively that is installed in the hothouse.As the air accelerator that flows, cost is low with speed-regulating fan, and good economy performance can reduce the cost of dry-made vegetable greatly.
Described air dry-set is the drier that is placed in the hothouse.Drier is used in many places in the hothouse, moisture in the indoor recirculation air of comprehensive absorption dehydration reduces relative air humidity, thereby the contained water saturation difference of air is strengthened, the inside and outside diffusion velocity of the moisture in the material is accelerated, accelerated dry speed greatly.
Described drier is one or more in charcoal, quick lime, the silica gel.Adopt charcoal, quick lime or silica gel as drier, cost is low, can reduce production costs once more.
Principle of the present invention: the moisture in the vegetables is reduced to the irreproducible and movable limit of microorganism, and the activity of the inner contained enzyme of vegetables itself is suppressed, thereby make product be able to long preservation.All the time all carrying out many chemical reactions (cellular metabolism) in the plant cell, nearly all chemical reaction all is to carry out under the catalysis of enzyme, and the activity of enzyme changes with environment change; In addition, the speed of the various chemical reactions of plant cell is relevant with its concentration, pressure and temperature, and optimum temperature is a 40-50 degree Celsius, pH value 4.5-6.5.Invention is controlled at temperature about freezing point, this moment the impure besides water of moisture in the vegetables, but a kind of mixture, the activity of inner contained enzyme is very low besides, particularly can also make the enzyme permanent deactivation through the short time high temperature blanching, so most of microbe breeding and activity are suppressed in the vegetables.
This drying device is simple in structure, it is easy, easy to use to make, utilize the simplest member, but can reach best drying effect, dried vegetables can keep original color, shape constant, various nutrition are not lost, and particularly extremely unsettled easy oxidation chlorophyll and vitamin C loss are minimum.And this drying device serves many purposes, and mobile accelerator of the air in closing this drying device and air dry-set can be used as behind the design temperature and freeze storehouse or fresh-keeping warehouse; After the quick-frozen immediately with adjustment at freezing point temperature, start air flow accelerator and air dry-set, just become dry storehouse; In the area or the freezing season of cold, can close temperature control system, as dry storehouse.
Below in conjunction with the drawings and specific embodiments the present invention is further elaborated
Description of drawings
Accompanying drawing is the structural representation of freezing point vaporizing and drying device of the present invention
Concrete embodiment
The device of vaporizing and drying vegetables at freezing point shown in the drawings comprises a hothouse 9 that seals, and hothouse 9 is made by heat-insulation wall plate 4, has chamber door 5.Be provided with refrigeration plant in the hothouse 9, be made of compressor 1, temperature controller 3 and blower fan 2, blower fan is installed in the top of chamber door 5.The top of the hothouse 9 and electric fan 8 of adjustable speed is installed on the body of wall all around, these electric fans 8 are by control panel 6 unified controls.Be placed with drier 7 on four angles at the ground of hothouse 9 and top, these drier 7 can be charcoal, quick lime or silica gel.
Embodiment 1
Gather fresh vegetables, the part of removing the variable color in the vegetables and rotting cleans up then, if thicker rhizome vegetable, then needing cutting is the piece sheet of thickness basically identical.Then the vegetables of putting in order are put into 95 ℃-100 ℃ boiling water blanching fast,, put into a large amount of cold water and make its quick cooling then with the vegetables of blanching; Then cooled vegetables are drained the water, row dish, put into hothouse 9, open refrigeration plant and carry out quick-frozen, it is frozen rapidly; After freezing, utilize temperature controller 3 that temperature in the hothouse 9 is configured, be controlled between 0 ℃ to-4 ℃, open the fan 8 in the hothouse 9 then, allow the air in the hothouse 9 follow bad flowing, in the process that circulates, be placed on drier 7 in the hothouse 9 and will absorb and circulate airborne moisture, also can change drier as required, thus drying vegetables.At last that drying is good vegetables package storage.
Gather fresh animal meat, clean up earlier, be cut into the sheet of thickness basically identical then, put into hothouse 9 then, open refrigeration plant and carry out quick-frozen, it is frozen rapidly, utilize temperature controller 3 that the temperature in the hothouse 9 is controlled between 0 ℃ to-4 ℃ then, open the fan 8 in the hothouse 9, allow the air circulation in the hothouse 9 flow, in the process that circulates, be placed on drier 7 in the hothouse 9 and will absorb and circulate airborne moisture, also can change drier as required, thereby make animal flesh obtain drying.At last that drying is good vegetables package storage.
Claims (7)
1. the method for a vaporizing and drying vegetables at freezing point is characterized in that, it may further comprise the steps:
(1) raw material classification, despecking, cleaning, peeling and cutting;
(2) fast blanching: the vegetables that step (1) is handled well are put into 95 ℃-100 ℃ boiling water blanching;
(3) cooling rapidly:, put into cold water and make its quick cooling with the vegetables of blanching in the step (2);
(4) quick-frozen: with cooled vegetables draining, row's dish in the step (3), put into hothouse and carry out quick-frozen, it is frozen rapidly;
(5) temperature control, drying;
(6) packing, storage.
2. the method for vaporizing and drying vegetables at freezing point according to claim 1 is characterized in that, the control temperature in the described step (5) is a freezing point temperature.
3. the method for vaporizing and drying vegetables at freezing point according to claim 2 is characterized in that, described freezing point temperature is 0 ℃ to-4 ℃.
4. the device of a vaporizing and drying vegetables at freezing point comprises a hermetically drying chamber (9), and hothouse is provided with heat sink and air dry-set in (9), it is characterized in that, is provided with the mobile accelerator of air in the described hothouse.
5. the device of vaporizing and drying vegetables at freezing point according to claim 4 is characterized in that, described air flows accelerator for being installed in the speed-regulating fan that can control respectively (8) in the hothouse (9).
6. the device of vaporizing and drying vegetables at freezing point according to claim 4 is characterized in that, described air dry-set is for being placed on the drier (7) in the hothouse (9).
7. the device of vaporizing and drying vegetables at freezing point according to claim 6 is characterized in that, described drier (7) is one or more in charcoal, quick lime, the silica gel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010244079 CN101889605A (en) | 2010-07-29 | 2010-07-29 | Method and device for vaporizing and drying vegetables at freezing point |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010244079 CN101889605A (en) | 2010-07-29 | 2010-07-29 | Method and device for vaporizing and drying vegetables at freezing point |
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| CN101889605A true CN101889605A (en) | 2010-11-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201010244079 Pending CN101889605A (en) | 2010-07-29 | 2010-07-29 | Method and device for vaporizing and drying vegetables at freezing point |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1240111A (en) * | 1998-06-18 | 2000-01-05 | 杨汉宁 | Process for preparing dehydrated green leaves vegetable |
| CN1266171A (en) * | 1999-03-05 | 2000-09-13 | 煜丰企业有限公司 | Freezing low-temp. drying treatment method |
| CN101258869A (en) * | 2008-03-04 | 2008-09-10 | 浙江省农业科学院 | Preservation fresh-keeping method for white gold needle mushroom |
| CN101288498A (en) * | 2008-05-28 | 2008-10-22 | 许圣华 | Food drying method |
| CN101301001A (en) * | 2008-07-07 | 2008-11-12 | 福州富水综合食品有限公司 | Cold air drying technique of vegetable and edible fungus |
-
2010
- 2010-07-29 CN CN 201010244079 patent/CN101889605A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1240111A (en) * | 1998-06-18 | 2000-01-05 | 杨汉宁 | Process for preparing dehydrated green leaves vegetable |
| CN1266171A (en) * | 1999-03-05 | 2000-09-13 | 煜丰企业有限公司 | Freezing low-temp. drying treatment method |
| CN101258869A (en) * | 2008-03-04 | 2008-09-10 | 浙江省农业科学院 | Preservation fresh-keeping method for white gold needle mushroom |
| CN101288498A (en) * | 2008-05-28 | 2008-10-22 | 许圣华 | Food drying method |
| CN101301001A (en) * | 2008-07-07 | 2008-11-12 | 福州富水综合食品有限公司 | Cold air drying technique of vegetable and edible fungus |
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Application publication date: 20101124 |