CN103110147A - Method for drying walnuts with hot air based on parabolic temperature rise method - Google Patents
Method for drying walnuts with hot air based on parabolic temperature rise method Download PDFInfo
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Abstract
The invention relates to a method for drying walnuts with hot air based on a parabolic temperature rise method, wherein the relative humidity of the environment is controlled and the drying temperature is controlled by the parabolic temperature rise method, so that even heating of walnut roasting and even moisture removal are realized; as a result, the walnut drying time is effectively shortened and the interior quality and flavor of the dry walnuts are guaranteed; and the air-drying process is simple.
Description
Technical field
The invention belongs to walnut processing method technical field, particularly relate to the method for the air-dry walnut of a kind of hot blast.
Background technology
Walnut, (Juglans regia L.) has another name called English walnut, is Juglandaceae (Juglandaceae) Juglans (Juglans L.), deciduous tree.Walnut originates in W. Asia and western part of Asia, south, but has just imported China into as far back as the Han dynasty, and a large amount of plantation, with almond, cashew nut, fibert and be called world-renowned " four large dry fruits ", is one of ancient cultivated plant.
In walnut kernel fat content is up to 65% left and right, and the unrighted acid of aliphatic acid in forming reaches more than 90%.The absorption of unrighted acid has positive role to reducing human serum cholesterol level, atherosclerosis and thrombosis.Walnut oil is the high-class healthy special fat, also contains the good protein of 15% left and right and the carbohydrate of 10% left and right in walnut kernel except containing high-quality fat.Walnut nutritious abundant, contain mineral element and Cobastab, C and the E such as various plants fat, protein, unrighted acid, carbohydrate and phosphorus, calcium, iron, potassium, be the traditional instant nut food in the world.Shennong's Herbal with walnut classify as clothes of a specified duration make light of one's life by commiting suicide beneficial gas, promote longevity top grade.Have in " peace is for the emperor's inspection " " English walnut Ben Shengxi Qiang, outer gentle in just, matter is wanted with Feng Gong like ancient virtuous." the middle record of numerous work in Meng the Tang Dynasty " dietetic materia medica ", eating walnut kernel can whet the appetite, and logical profit blood vessels make kindred fine and smooth.Record and narrate in the works such as Song dynasty Liu Han " Kaibao Bencao ", and walnut kernel " order of food is fertile strong, profit flesh, and black beard and hair is eaten sharp little water more, goes five hemorrhoid." Ming Dynasty's Li Shizhen (1518-1593 A.D.) work Compendium of Material Medica record, walnut kernel has effects such as " the beneficial gate of vitality locate three warmers for benefiting qi and nourishing blood, moistening dryness and resolving phlegm, and warm lung ease constipation is controlled the cold of insufficiency type and breathed with cough, and the waist pin heavily aches, trusted subordinate's colic, bloody flux intestines wind ".
Peel off the moisture that walnut after the Chinese olive skin should in time be dried to safe storage.Otherwise because dry untimely, the walnut kernel color and luster will deepen, taste changes, and even goes mouldy.Particularly with after the incomplete walnut pack of drying, because of moisture evaporation, thermal accumlation, the easy variable color of walnut, spoiled.Traditional walnut dry-making method of dried is mainly that to rely on the peasant to be placed on outdoor lower naturally drying, needs 7-12 days just can reach the regulation safe moisture, and drying time is longer.No matter natural drying walnut quality is from kernel color and luster aspect, or from outward appearance clean level aspect, the quality of walnut is affected.
Summary of the invention
In order to solve the existing deficiency of walnut air-dry method in prior art, the invention provides and a kind ofly can make that walnut is heated evenly, hydrofuge evenly, effectively shortens walnut drying time, guarantees the method for the parabolic temperature-raising method hot air drying walnut of the interior quality of walnut and local flavor.
The present invention solves the problems of the technologies described above the technical scheme that adopts and is comprised of following steps:
(1) sort out the clean walnut of pericarp peeling after selecting, clean walnut;
(2) with the walnut that sorts out according to 12kg/m
2Useful load be tiled on drip pan, put into and smoke indoorly, temperature is 39.5～40.5 ℃, preferred 40 ℃, relative humidity is 60%～70%, preferred 65%, wind speed is 3.5～4.5m/s, smoked 3.8～4.2 hours, and preferred 4 hours, be warming up to 50 ℃, wind speed is 6m/s, constant temperature was smoked 3.8～4.2 hours, preferred 4 hours, completed the air-dry stage of heating up;
(3) chamber of smoking is cooled to 41～42.5 ℃, is preferably 42 ℃, relative humidity is 60%～70%, preferred 65%, wind speed is 4.5～5.5m/s, constant temperature 15～17 hours, preferred 16 hours, be cooled to 37.5～38.5 ℃, preferred 38 ℃, wind speed is 4m/s, constant temperature 3.5～4.5 hours, preferred 4 hours, adjust temperature to 34～36 ℃, preferred 35 ℃, wind speed is 3～5m/s, dry by the fire to the moisture of walnut be 8%, the standing room temperature that is cooled to is completed the hot air drying walnut.
The method of parabolic temperature-raising method hot air drying walnut of the present invention is to adopt the relative humidity that controls environment, control bake out temperature with the parabolic temperature-raising method, realize the thermally equivalent of walnut baking, even hydrofuge, effectively shorten walnut drying time, guarantee interior quality and the local flavor of dry walnut, and air-dry technique is simple.
Description of drawings
Fig. 1 is that temperature is on the impact of peroxide value in the drying process of walnut.
Fig. 2 is that temperature is on the impact of acid number in the drying process of walnut.
The specific embodiment
Now in conjunction with the embodiments technical scheme of the present invention is further illustrated, but the present invention is not limited only to following embodiment.
Embodiment 1
The method of the parabolic temperature-raising method hot air drying walnut of the present embodiment is comprised of following steps:
(1) sort out the clean walnut of pericarp peeling after selecting, clean walnut;
Get ninety percent ripe, size evenly, shape is neat, without disease and pest, without the mouldy green rind walnut fruit that takes off, remove residual rascal, the foreign material such as silt, blade of grass, the fruit of decortication is packed in basket, put into and sort on the belt pigeonholes after the pond is cleaned, by manually the unstripped clean walnut of Chinese olive skin being picked out, to peel off again after concentrating, the walnut that pericarp peeling is clean is for further processing.
(2) with the walnut that sorts out according to 12kg/m
2Useful load be tiled on the drip pan of size for the good air permeability of 30cm * 60cm, be placed on the common shelf of smoking the chamber, it is 40 ℃ that indoor temperature is smoked in adjustment, and relative humidity is 65%, and wind speed is 4m/s, smoked 4 hours, the temperature of dry bulb is smoked in adjustment, and control is smoked indoor temperature and is increased to 50 ℃, and air rate adjustment is 6m/s, constant temperature was smoked 4 hours, completed the air-dry stage of heating up.
(3) complete to adjust after the air-dry stage of heating up and smoke room temperature, be reduced to 42 ℃, keeping relative humidity is 65%, air rate adjustment is 5m/s, and constant temperature was smoked 16 hours, dries by the fire to the moisture of walnut to be about 12%, to smoke again room temperature and drop to 38 ℃, air rate adjustment is 4m/s, and constant temperature is adjusted after 4 hours and smoked indoor temperature to 35 ℃, and wind speed remains 4m/s, constant temperature smoke to the moisture of walnut be 8%, stop smoking, the standing room temperature that is cooled to is completed the walnut hot air drying.
Embodiment 2
The method of the parabolic temperature-raising method hot air drying walnut of the present embodiment is comprised of following steps:
In step (2) with the walnut that sorts out according to 12kg/m
2Useful load be tiled on the drip pan of size for the good air permeability of 30cm * 60cm, be placed on the shelf of smoking the chamber, it is 39.5 ℃ that indoor temperature is smoked in adjustment, and relative humidity is 60%, and wind speed is 3.5m/s, smoked 4.2 hours, the temperature of dry bulb is smoked in adjustment, and control is smoked indoor temperature and is increased to 50 ℃, and air rate adjustment is 6m/s, constant temperature was smoked 4.2 hours, completed the air-dry stage of heating up.
Complete the air-dry stage of heating up in step (3) after, room temperature is smoked in adjustment, is reduced to 41 ℃, and keeping relative humidity is 60%, air rate adjustment is 4.5m/s, constant temperature was smoked 17 hours, dried by the fire to the moisture of walnut to be about 12%, then will smoke room temperature and drop to 37.5 ℃, air rate adjustment is 4m/s, constant temperature is adjusted after 4.5 hours and is smoked indoor temperature to 34 ℃, and wind speed remains 3m/s, constant temperature smoke to the moisture of walnut be 8%, stop smoking the standing room temperature that is cooled to.
Other step is identical with embodiment 1, completes the walnut hot air drying.
Embodiment 3
The method of the parabolic temperature-raising method hot air drying walnut of the present embodiment is comprised of following steps:
In step (2) with the walnut that sorts out according to 12kg/m
2Useful load be tiled on the drip pan of size for the good air permeability of 30cm * 60cm, be placed on the shelf of smoking the chamber, it is that 40.5 ℃, relative humidity are 70%, wind speed is 4.5m/s that indoor temperature is smoked in adjustment, smoked 3.8 hours, the temperature of dry bulb is smoked in adjustment, and control is smoked indoor temperature and is increased to 50 ℃, and air rate adjustment is 6m/s, constant temperature was smoked 3.8 hours, completed the air-dry stage of heating up.
Complete the air-dry stage of heating up in step (3) after, room temperature is smoked in adjustment, is reduced to 42.5 ℃, and keeping relative humidity is 70%, air rate adjustment is 5.5m/s, constant temperature was smoked 15 hours, dried by the fire to the moisture of walnut to be about 12%, then will smoke room temperature and drop to 38.5 ℃, air rate adjustment is 4m/s, constant temperature is adjusted after 3.5 hours and is smoked indoor temperature to 36 ℃, and wind speed remains 5m/s, constant temperature smoke to the moisture of walnut be 8%, stop smoking the standing room temperature that is cooled to.
Other step is identical with embodiment 1, completes the walnut hot air drying.
In order to determine optimum process condition of the present invention, the inventor has carried out a large amount of laboratory researches, and concrete condition is as follows:
Key instrument and experimental rig
Electronic balance: BS224S type, Beijing Sai Duolisi System Co., Ltd; Airspeedometer: AVM-03, safe instrument electronics industry limited company; Baking oven: Changzhou space drying equipment far away Co., Ltd.
Experimental raw: fresh walnut is bought in the Lantian County, Xi'an, 4 ℃ of storages.
1, the impact of temperature on the drying characteristic of walnut.
Select 9 maturations, size evenly, shape is neat, without disease and pest, without mouldy and taken off the walnut sample of rascal, in the drip pan of the 30cm * 60cm good air permeability that tiles respectively, drip pan is placed on shelf.The dry-bulb temperature of microprocessor is set as respectively 35,40,45,50 and 55 ℃, and wind speed is 4m/s, and useful load is 12kg/m
2, the higher limit of relative humidity is set as 70%, and lower limit is set as 60%.The startup blower fan after in drying room, temperature reaches design temperature, cuts out blower fan by microprocessor, and the temperature in drying room is controlled at design temperature, shelf is pushed begin in drying room to smoke.Per hour weigh until the walnut moisture is 8 ﹪, finish dry.Determination of moisture was got sample one time in front 20 hours every 2 hours according to the GB/T5009.3-2003 standard, got one time sample after 20 hours in every 4 hours.
1.1 the impact that temperature changes the dry moisture of walnut
Moisture in drying test is expressed from the next than the residual moisture rate of material under the certain drying condition of (MR) expression:
Mt, M in formula
0Represent respectively t moisture content (butt), initial wet content (butt) and equilibrium moisture content (butt) constantly with Me.
The impact of table 1 temperature on the walnut drying property
Table 1 shows, in dry run, walnut moisture reduces gradually.In dry run, temperature is higher, and rate of drying is faster, 35,40,45,50,55 ℃ process respectively 43,40,36,28,18h, just can dry by the fire to walnut safe moisture (8%).Temperature is higher, and the time of smoking is shorter.Walnut is smoked in front 10h moisture and is changed greatly, and moisture loss speed is fast; After 20h, moisture loss speed is slowed down.Walnut is under 35,40,45 ℃ of conditions, and drying property was similar in front 10 hours; Walnut is under 50,55 ℃ of conditions, and drying property was similar in front 8 hours.
1.2. the impact of temperature on peroxide value in the drying process of walnut
The peroxide value of the walnut of above-mentioned different temperatures being smoked with reference to the regulation of GB/T5538-2005 is measured, result as shown in Figure 1, as seen from Figure 1, in the walnut dry run, peroxide value raises gradually.Temperature is higher, and the walnut finished product peroxide value of smoking is higher.Under the different temperatures drying condition, all show as the early stage of drying peroxide value rise very fast, after tend towards stability gradually.
1.3 the impact of temperature on acid number in the drying process of walnut
The acidity of the walnut of above-mentioned different temperatures being smoked with reference to GB5530-85 is measured, and result can show by Fig. 2 referring to Fig. 2, and in the different temperatures dry run, the walnut acid number all raises gradually.Along with temperature raises, acid number raises gradually.And under different temperatures, dry initial stage walnut acid number all raises comparatively fast, illustrates that dry initial stage free fatty acid content is higher.
1.4 the impact of temperature on walnut drying time, nutritional labeling and organoleptic attribute
The impact of table 2 temperature on walnut drying time, nutritional labeling and organoleptic attribute
As can be seen from Table 2, higher to be dried to the safe moisture required time shorter for temperature; Fat, protein and Changes of Reducing Sugar Content are little; Temperature is higher, and larger on the impact of walnut organoleptic attribute, 40 ℃ of drying walnut organoleptic attributes are best.
Consider the experimental result in 1.1,1.2,1.3,1.4, consider walnut drying time, nutritional labeling, organoleptic attribute and save the aspect such as the energy, according to the moisture loss rule in the walnut dry run, drawing the dry heating mode of optimum parabolic is 40 ℃ drying 4 hours, 50 ℃ drying 4 hours, 42 ℃ drying 16 hours, 38 ℃ drying 4 hours, 35 ℃ extremely drying end, test shows that the drying walnut of parabolic is shorter drying time, the nutritional labeling loss is little, organoleptic attribute is best, considers to smoke scheme for optimum.
2, wind speed affects drying walnut quality
Select 9 maturations, size evenly, shape is neat, without disease and pest, without the mouldy walnut sample that takes off rascal, in the drip pan of the 30cm * 60cm good air permeability that tiles respectively, drip pan is placed on shelf.The dry-bulb temperature of microprocessor is set as 42 ℃, and wind speed is respectively 4m/s, 5m/s, 6m/s, and useful load is 12kg/m
2, the higher limit of relative humidity is set as 70%, and lower limit is set as 60%.The startup blower fan after in drying room, temperature reaches design temperature, cuts out blower fan by microprocessor, and the temperature in drying room is controlled at design temperature, shelf is pushed begin in drying room to smoke.Per hour weigh until the walnut moisture is 8 ﹪, finish dry.Get sample one time in front 20 hours every 2 hours, and got one time sample after 20 hours in every 4 hours.
2.1 the impact that wind speed changes the drying moisture of walnut
The impact that table 3 wind speed changes the drying moisture of walnut
Table 3 shows, in dry run, wind speed is higher, and moisture loss speed is faster.Front 7 hours, 4,5, the 6m/s drying property is similar.After 7 hours, wind speed is larger, and rate of drying is faster.The later stage of drying, wind speed is less on the rate of drying impact.So, the early stage of drying, it is 4m/s that wind speed is set, and can arrange wind speed dry mid-term is 6m/s and 5m/s, and the later stage of drying wind speed is 4m/s.
2.2 the impact of wind speed on walnut drying time, nutritional labeling and organoleptic attribute
The impact of table 4 wind speed on walnut drying time, nutritional labeling and organoleptic attribute
Table 4 shows, along with wind speed increases, shorten drying time, not obvious but the time changes.Nutritional labeling after wind speed is drying on walnut changes and organoleptic quality affects very little.
Claims (3)
1. the method for a parabolic temperature-raising method hot air drying walnut is characterized in that being comprised of following steps:
(1) sort out the walnut that pericarp peeling is clean after selecting, clean walnut;
(2) with the walnut that sorts out according to 12kg/m
2Useful load be tiled on drip pan, put into and smoke indoorly, 39.5～40.5 ℃, relative humidity are 60%～70%, wind speed is 3.5～4.5m/s, smoked 3.8～4.2 hours, being warming up to 50 ℃, wind speed is 6m/s, and constant temperature was smoked 3.8～4.2 hours, completes the air-dry stage of heating up;
(3) chamber of smoking is cooled to that 41～42.5 ℃, relative humidity are 60%～70%, wind speed is 4.5～5.5m/s, constant temperature 15～17 hours, being cooled to 37.5～38.5 ℃, wind speed is 4m/s, constant temperature 3.5～4.5 hours, temperature adjustment to 34～36 ℃, wind speed are 3～5m/s, smoke to the moisture of walnut be 8%, the standing room temperature that is cooled to is completed the hot air drying walnut.
2. the method for parabolic temperature-raising method hot air drying walnut according to claim 1 is characterized in that: described step (2) is that the walnut that will sort out is according to 12kg/m
2Useful load be tiled on drip pan, put into and smoke indoorly, temperature is that 40 ℃, relative humidity are 65%, wind speed is 4m/s, smokes 4 hours, is warming up to 50 ℃, wind speed is 6m/s, constant temperature was smoked 4 hours, completed the air-dry stage of heating up.
3. the method for parabolic temperature-raising method hot air drying walnut according to claim 1, it is characterized in that: described step (3) is to be reduced to 42 ℃ with smoking room temperature, and relative humidity is 65%, wind speed is 5m/s, constant temperature 16 hours is cooled to 38 ℃, and wind speed is 4m/s, constant temperature 4 hours, adjust temperature to 35 ℃, wind speed is 4m/s, smoke to the moisture of walnut be 8%, the standing room temperature that is cooled to is completed the hot air drying walnut.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104146052A (en) * | 2014-08-28 | 2014-11-19 | 鲁绍荣 | Drying method for Zhougou fruit walnuts |
| CN107125309A (en) * | 2017-04-20 | 2017-09-05 | 广西柳州中嘉知识产权服务有限公司 | The furnace drying method of walnut |
| CN107242514A (en) * | 2017-07-12 | 2017-10-13 | 安徽亮中亮食品有限公司 | A kind of processing method of spiced walnut |
| CN110250473A (en) * | 2019-06-19 | 2019-09-20 | 云南摩尔农庄生物科技开发有限公司 | A kind of baking method improving walnut mouthfeel |
| CN111066876A (en) * | 2019-12-16 | 2020-04-28 | 江苏大学 | Double-plate type infrared and hot air sequential drying method for walnuts |
| CN111165575A (en) * | 2019-12-24 | 2020-05-19 | 新疆大学 | Walnut hot air drying process |
| CN114747618A (en) * | 2022-04-07 | 2022-07-15 | 云南楚雄东宝生物资源开发有限公司 | Method for drying and storing green peel removed walnut |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146052A (en) * | 2014-08-28 | 2014-11-19 | 鲁绍荣 | Drying method for Zhougou fruit walnuts |
| CN107125309A (en) * | 2017-04-20 | 2017-09-05 | 广西柳州中嘉知识产权服务有限公司 | The furnace drying method of walnut |
| CN107242514A (en) * | 2017-07-12 | 2017-10-13 | 安徽亮中亮食品有限公司 | A kind of processing method of spiced walnut |
| CN110250473A (en) * | 2019-06-19 | 2019-09-20 | 云南摩尔农庄生物科技开发有限公司 | A kind of baking method improving walnut mouthfeel |
| CN111066876A (en) * | 2019-12-16 | 2020-04-28 | 江苏大学 | Double-plate type infrared and hot air sequential drying method for walnuts |
| CN111165575A (en) * | 2019-12-24 | 2020-05-19 | 新疆大学 | Walnut hot air drying process |
| CN114747618A (en) * | 2022-04-07 | 2022-07-15 | 云南楚雄东宝生物资源开发有限公司 | Method for drying and storing green peel removed walnut |
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