CN103110147B - 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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- CN103110147B CN103110147B CN201310045533.7A CN201310045533A CN103110147B CN 103110147 B CN103110147 B CN 103110147B CN 201310045533 A CN201310045533 A CN 201310045533A CN 103110147 B CN103110147 B CN 103110147B
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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 Han dynasty, and plantation in a large number, 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 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.< < Sheng Nong's herbal classic > > by walnut classify as clothes of a specified duration make light of one's life by commiting suicide beneficial gas, promote longevity top grade.< < peace for the emperor's inspection has in > > " English walnut Ben Shengxi Qiang, outer just interior soft, matter, like ancient virtuous, is wanted with Feng Gong." in numerous work < < dietetic materia medica > >, describe Meng the Tang Dynasty, eating walnut kernel can whet the appetite, and logical profit blood vessels, make kindred fine and smooth.In the work < < Kaibao Bencao > > such as Song dynasty Liu Han, describe, and walnut kernel " order of food is fertile strong, profit flesh, and black beard and hair, eats sharp little water more, goes five hemorrhoid." Ming Dynasty Li Shizhen (1518-1593 A.D.) work < < Compendium of Materia Medica > > description; walnut kernel has " benefiting qi and nourishing blood, moistening dryness and resolving phlegm, the benefit gate of vitality, locates three warmers, warm lung ease constipation, controlling the cold of insufficiency type breathes with cough, waist pin heavily aches, trusted subordinate's colic, bloody flux intestines wind " etc. effect.
Peel off the moisture that walnut after Chinese olive skin should be dried to safe storage in time.Otherwise because be dried not in time, walnut kernel color and luster will deepen, taste changes, and even goes mouldy.Particularly will be dried after incomplete walnut pack, 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 peasant to be placed on outdoor lower naturally drying, needs within 7-12 days, just can reach regulation safe moisture, and drying time is longer.No matter natural drying walnut quality is from kernel color and luster aspect, or all can make the quality of walnut be affected from outward appearance clean level aspect.
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 interior quality of walnut and the parabolic temperature-raising method hot air drying walnut of local flavor.
The present invention solves the problems of the technologies described above adopted technical scheme and is comprised of following steps:
(1) after selecting, clean walnut, sort out the walnut that pericarp peeling is clean;
(2) by the walnut sorting out according to 12kg/m
2useful load be laid on drip pan, put into and smoke indoorly, temperature is 39.5～40.5 ℃, preferably 40 ℃, relative humidity is 60%～70%, preferably 65%, wind speed is 3.5～4.5m/s, smoke 3.8～4.2 hours, preferably 4 hours, be warming up to 50 ℃, wind speed is 6m/s, constant temperature is smoked 3.8～4.2 hours, preferably 4 hours, completes 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%, preferably 65%, wind speed is 4.5～5.5m/s, constant temperature 15～17 hours, preferably 16 hours, be cooled to 37.5～38.5 ℃, preferably 38 ℃, wind speed is 4m/s, constant temperature 3.5～4.5 hours, preferably 4 hours, adjust temperature to 34～36 ℃, preferably 35 ℃, wind speed is 3～5m/s, the moisture that is dried to walnut is 8%, and the standing room temperature that is cooled to, completes 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 controling environment, with parabolic temperature-raising method, control bake out temperature, 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.
Accompanying drawing explanation
Fig. 1 is the impact of temperature on peroxide value in the drying process of walnut.
Fig. 2 is the impact of temperature on acid number in the drying process of walnut.
The specific embodiment
Now technical scheme of the present invention is further described, but the present invention is not limited only to following embodiment in conjunction with the embodiments.
Embodiment 1
The method of the parabolic temperature-raising method hot air drying walnut of the present embodiment is comprised of following steps:
(1) after selecting, clean walnut, sort out the walnut that pericarp peeling is clean;
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 after pond is cleaned and sort on belt pigeonholes, by manually the unstripped clean walnut of Chinese olive skin being picked out, after concentrating, to peel off again, the walnut that pericarp peeling is clean is for further processing.
(2) by the walnut sorting out according to 12kg/m
2useful load be laid on the drip pan that size is the good air permeability of 30cm * 60cm, be placed on the common shelf of smoking chamber, it is 40 ℃ that indoor temperature is smoked in adjustment, and relative humidity is 65%, and wind speed is 4m/s, smoke 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 is smoked 4 hours, completes the air-dry stage of heating up.
(3) complete after the air-dry stage of heating up and adjust and smoke room temperature, be reduced to 42 ℃, keeping relative humidity is 65%, air rate adjustment is 5m/s, and constant temperature is smoked 16 hours, and the moisture that is dried to walnut is about 12%, to smoke again room temperature and drop to 38 ℃, air rate adjustment is 4m/s, and constant temperature was adjusted and smoked indoor temperature to 35 ℃ after 4 hour, 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, completes 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) by the walnut sorting out according to 12kg/m
2useful load be laid on the drip pan that size is the good air permeability of 30cm * 60cm, be placed on the shelf of smoking chamber, it is 39.5 ℃ that indoor temperature is smoked in adjustment, and relative humidity is 60%, and wind speed is 3.5m/s, smoke 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 is smoked 4.2 hours, completes 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 is smoked 17 hours, and the moisture that is dried to walnut is about 12%, then will smoke room temperature and drop to 37.5 ℃, air rate adjustment is 4m/s, constant temperature was adjusted and is smoked indoor temperature to 34 ℃ after 4.5 hour, 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 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) by the walnut sorting out according to 12kg/m
2useful load be laid on the drip pan that size is the good air permeability of 30cm * 60cm, be placed on the shelf of smoking chamber, it is that 40.5 ℃, relative humidity are 70%, wind speed is 4.5m/s that indoor temperature is smoked in adjustment, smoke 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 is smoked 3.8 hours, completes 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 is smoked 15 hours, and the moisture that is dried to walnut is about 12%, then will smoke room temperature and drop to 38.5 ℃, air rate adjustment is 4m/s, constant temperature was adjusted and is smoked indoor temperature to 36 ℃ after 3.5 hour, 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 walnut hot air drying.
In order to determine optimum process condition of the present invention, 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, Tai Yi electronics industry limited company; Baking oven: Changzhou Yuan Yu drying equipment Co., Ltd.
Experimental raw: fresh walnut is bought in 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 take off the walnut sample of rascal, in the drip pan of 30cm * 60cm good air permeability that tiles respectively, drip pan is placed on shelf.The dry-bulb temperature of microprocessor is set as respectively to 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%.Start blower fan, in drying room, temperature reaches after design temperature, by microprocessor, closes blower fan, and the temperature in drying room is controlled to design temperature, and shelf is pushed in drying room and starts to smoke.Per hour weighing until walnut moisture is 8 ﹪, finishes dry.Determination of moisture, according to GB/T5009.3-2003 standard, is got sample one time in first 20 hours every 2 hours, within after 20 hours every 4 hours, gets one time sample.
The impact that 1.1 temperature change the dry moisture of walnut
The residual moisture rate that moisture in drying test represents material under certain drying condition than (MR), is expressed from the next:
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 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 be dried to walnut safe moisture (8%).Temperature is higher, and the time of smoking is shorter.Walnut is smoked moisture in front 10h and is changed greatly, and moisture loss speed is fast; After 20h, moisture loss speed slows down.Walnut is under 35,40,45 ℃ of conditions, and within first 10 hours, drying property is similar; Walnut is under 50,55 ℃ of conditions, and within first 8 hours, drying property is similar.
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, and as shown in Figure 1, as seen from Figure 1, in walnut dry run, peroxide value raises result gradually.Temperature is higher, and the walnut finished product peroxide value of smoking is higher.Under different temperatures drying condition, all show as the early stage of drying peroxide value rise very fast, after tend towards stability gradually.
The impact of 1.3 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, referring to Fig. 2, can show by Fig. 2, and in different temperatures dry run, 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, illustrate that dry initial stage free fatty acid content is higher.
The impact of 1.4 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 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 aspects such as the energy, according to the moisture loss rule in walnut dry run, show that 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, nutritional labeling loss is little, organoleptic attribute is best, considers and smokes 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 of rascal that takes off, in the drip pan of 30cm * 60cm good air permeability that tiles respectively, drip pan is placed on shelf.The dry-bulb temperature of microprocessor is set as to 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%.Start blower fan, in drying room, temperature reaches after design temperature, by microprocessor, closes blower fan, and the temperature in drying room is controlled to design temperature, and shelf is pushed in drying room and starts to smoke.Per hour weighing until walnut moisture is 8 ﹪, finishes dry.Within first 20 hours every 2 hours, get sample one time, within after 20 hours every 4 hours, get one time sample.
The impact that 2.1 wind speed change 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.First 7 hours, 4,5,6m/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 rate of drying impact.So, the early stage of drying, it is 4m/s that wind speed is set, and it is 6m/s and 5m/s that wind speed can be set dry mid-term, and the later stage of drying wind speed is 4m/s.
The impact of 2.2 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 (1)
1. a method for parabolic temperature-raising method hot air drying walnut, is characterized in that being comprised of following steps:
(1) after selecting, clean walnut, sort out the clean walnut of pericarp peeling;
(2) by the walnut sorting out according to 12kg/m
2useful load be laid 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 is smoked 4 hours, completes the air-dry stage of heating up;
(3) smoke room temperature and be reduced to 42 ℃, relative humidity is 65%, and wind speed is 5m/s, constant temperature 16 hours, be cooled to 38 ℃, wind speed is 4m/s, and constant temperature 4 hours is adjusted temperature to 35 ℃, wind speed is 4m/s, smoke to the moisture of walnut be 8%, the standing room temperature that is cooled to, completes hot air drying walnut.
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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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| JP2671144B2 (en) * | 1989-01-30 | 1997-10-29 | 金子農機株式会社 | Grain drying method |
| JP4448008B2 (en) * | 2004-11-08 | 2010-04-07 | 有限会社 サント電業 | Drying method and drying apparatus |
| CN102125249B (en) * | 2010-11-22 | 2012-11-07 | 桂林莱茵生物科技股份有限公司 | Drying method of momordica grosvenori and momordica grosvenori obtained by using same |
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