CN103300132B - Method for manufacturing Chinese date pieces by utilizing medium short wave infra-red drying method - Google Patents
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Abstract
The invention discloses a method for manufacturing Chinese date pieces by utilizing medium short wave infra-red drying method. The method comprises the following steps of: carrying out medium short wave infra-red drying on the Chinese date pieces to be dried to obtain a Chinese date piece product under the conditions that the wavelength is 1-4mu m, the infrared lamp power is 450-2025W, the temperature is 70-90 DEG C, and the time is 120-210 minutes. The method has the advantages that pigments and other addition agents and the like are not added in an operational process, the color and special flavour of raw fruit are reserved in an uttermost manner, the manufacture Chinese date pieces are pure and natural and is safe and healthful; in addition, medium short wave infra-red drying equipment is small, the operation is easy, the method is beneficial to popularization and use, the quality of the manufactured Chinese date piece product is good, the taste is crisp, and the Chinese date pieces have intense Chinese date fragrance.
Description
Technical field
The invention belongs to food processing field, relate to a kind of method utilizing intermediate waves infra-red drying method to produce jujube sheet.
Background technology
Red date (Ziziphus jujuba Mill), having another name called date, dry jujube, magnificent jujube etc., is the ripening fruits of Rhamnaceae jujube.Jujube tree is the dungarunga of a kind of growth in Temperate Region in China, and originate in China, in China, most area has plantation, so far the cultivation history of existing more than 3000 year.In recent years, jujube has become the new focus of China fruits and vegetables development, with Lee, apricot, peach, chestnut be called " five fruits " of China.
Red date nutrient enriches; be rich in protein, fat, carbohydrate, vitamin, mineral matter element, flavonoids, saponins, CAMP (cAMP), cyclic guanosine monophosphate (cGMP), triterpene compound, polysaccharide and alkaloid etc., and there is protection liver, anti-oxidant, anti-ageing, develop immunitypty, the plurality of health care functions such as anticancer.Red date both can be used as daily bread and had eaten, and also can do medicinal, on the books in the Compendium of Material Medica of Li Shizhen (1518-1593 A.D.): jujube taste is sweet, warm in nature, energy tonifying middle-Jiao and Qi, nourishing blood to promote the production of body fluid, was used for the treatment of diseases such as " insufficiency of the spleen weak, food few just sugar, deficiency of qi and blood ".Among the peoplely also there is saying of " solar eclipse three jujubes, at the age of one hundred years old bear one's age well ".
China's red date processing is in the majority with thick product, and intensive processing product are less.Current red date is based on dried product, and product mostly is traditional food, as dry jujube, dried dates preserved in honey, candied date etc.Red date dried product is the major product of China's red date processing industry, and it has, and moisture is low, the holding time is long, not perishable, the advantages such as mouthfeel is sharp and clear.At present artificial drying and the large class methods of natural drying two are mainly divided into the drying mode of date.Natural seasoning is traditional drying means, dries exactly or natural air drying, and it is subject to weather and ambient influnence very large, and dry products quality is not high and dry required time is very long, seriously reduces the economic benefit of jujube agriculture.And artificial drying method just can reduce this drawback greatly, mainly contain heated-air drying, microwave drying, changing temperature-pressure-difference and puffing drying, vacuum drying and vacuum freeze drying etc. at present.
Infrared technique has been widely used in the fields such as space flight, aviation, medicine, chemical industry, in infrared radiation heating process, when the illuminated with infrared radiation consistent with object molecular thermalmotion frequency is to object, infra-red radiation can be converted into the warm-up movement of molecule by molecule absorption very soon, molecular motion adds that object temperature rises, and causes object dehydration.The infra-red radiation that vacuum medium wavelength is greater than 4 μm is called LONG WAVE INFRARED radiation; The infra-red radiation that vacuum medium wavelength is less than 4 μm is called intermediate waves infra-red radiation.Long wave generally can only be absorbed by object top layer, is therefore applicable to heat thin layer material, and intermediate waves can through material, and the heating material drying intermediate waves effect therefore to thicker is better.
Summary of the invention
The object of this invention is to provide a kind of method utilizing intermediate waves infra-red drying method to produce jujube sheet.
The method utilizing intermediate waves infra-red drying method to produce jujube sheet provided by the present invention, specifically can comprise the steps: the intermediate waves infra-red drying of jujube sheet to be dried being carried out following condition, obtain jujube flake products: wavelength is 1-4 μm, infrared lamp power is 450-2025W, temperature is 70-90 DEG C, the time is 120-210min.
In the above-mentioned methods, the condition of described intermediate waves infra-red drying can be as follows further: wavelength is 1-4 μm, infrared lamp power is 1125W, temperature is 80-85 DEG C (as 80 DEG C or 85 DEG C), the time is that 180-202min(is as 180min or 202min).
More concrete, in one embodiment of the invention, the condition of described intermediate waves infra-red drying is as follows: wavelength is 1-4 μm, infrared lamp power is 1125W, temperature is 80 DEG C, the time is 180min.In another embodiment of the present invention, the condition of described intermediate waves infra-red drying is as follows: wavelength is 1-4 μm, temperature is 85 DEG C, infrared lamp power is 1125W, the time is 202min.
In the above-mentioned methods, need open the blower fan of intermediate waves infra-red drying equipment when carrying out described intermediate waves infra-red drying, controlled wind speed is 2.11m/s.
In the above-mentioned methods, described jujube sheet to be dried prepares according to the method comprised the steps:
(a1) be that 2-4%(is as 2% by jujube at 80-85 DEG C (as 80 DEG C), mass fraction) sodium hydroxide solution in soak 1-2min(as 1min);
(a2) after the described jujube flowing water soaked in step (a1) being cleaned, in 20-30 DEG C (as 25 DEG C), be immersed in mass fraction be in the citric acid solution of 0.5% 10-15min(as 10min);
(a3) after the described jujube flowing water soaked in step (a2) being cleaned, stoning, section (as being eight lobes by average for stoning jujube cutting, ensureing that jujube sheet thickness is homogeneous), jujube sheet thickness is that 5-7mm(is as 6mm), obtain described jujube sheet to be dried.
In the present invention, the described jujube in said method is specially winter jujube, is more specially Zhanhua winter jujube.
More concrete, the method utilizing intermediate waves infra-red drying method to produce jujube sheet provided by the present invention, comprises the steps:
(1) clean: select winter jujube that is complete, nothing wound, wash.
(2) pretreatment: be that 2-4%(is as 2% at (as 80 DEG C), mass fraction by the winter jujube after cleaning) sodium hydroxide solution in soak 1-2min(as 1min), then clean with circulating water; Be placed in 20-30 DEG C (as 25 DEG C), mass fraction is soak 10-15min(as 10min in the citric acid solution of 0.5% again), rear circulating water cleans;
(3) stoning, section (as being eight lobes by average for stoning jujube cutting, ensureing that jujube sheet thickness is homogeneous), jujube sheet thickness is that 5-7mm(is as 6mm).
(4) intermediate waves infra-red drying: step (3) gained jujube sheet is put into intermediate waves infra-red drying equipment and carries out drying, wavelength is 1-4 μm, infrared lamp power is that 450-2025W(is as 1125W), baking temperature be 70-90 DEG C (as 80-85 DEG C, for another example 80 DEG C or 85 DEG C), drying time be 120-210min(as 180-202min, 180min or 202min for another example), obtain jujube flake products.
The described jujube flake products utilizing above method provided by the present invention to prepare also belongs to protection scope of the present invention.
Utilize the described jujube flake products that above method provided by the present invention prepares, water content is 4-5%(mass fraction).In addition, other physical and chemical index of described jujube flake products is as follows: reduced sugar is 32.81-33.94%(mass fraction), vitamin C is 441.56-478.95mg/100g, total acid is 1.94-2.04%(mass fraction), soluble solid is 83.59-84.26%(mass fraction), general flavone is 1.45-1.49%(mass fraction), CAMP is 71.15-79.49mg/kg.
The method utilizing intermediate waves infra-red drying method to produce jujube sheet provided by the present invention, does not add pigment and other additives etc., remains color and the local flavor of former fruit to greatest extent in operating process, pure natural, safety and sanitation.In addition.Intermediate waves infra-red drying equipment is little, easy to operate, is conducive to promoting and using.The jujube flake products quality better produced, crispy in taste, has strong jujube fragrance.
Detailed description of the invention
The experimental technique used in following embodiment if no special instructions, is conventional method.
Material used in following embodiment, reagent etc., if no special instructions, all can obtain from commercial channels.
Winter jujube: buy in fruit wholesale market, Xinfadi, Beijing, winter jujube is Shandong Zhanhua winter jujube.
Intermediate waves infra-red drying equipment: the infrared Science and Technology Ltd. of Taizhou Sheng Taike, STC.
Electric heating constant-temperature blowing drying box: the upper grand experimental facilities Co., Ltd of Nereid, DHG-9123A.
UV, visible light spectrophotometer: Japanese Shimadzu Corporation, UV1800.
Ultrasonic oscillator: Kunshan Ultrasonic Instruments Co., Ltd., KQ-500.
Liquid chromatogram: Japanese Shimadzu Corporation, SPD-10A.
Centrifuge: German Sigma company, 3K15.
Dextrose standard sample: Chemical Reagent Co., Ltd., Sinopharm Group, 10010592.
Rutin standard items: prophyll bio tech ltd, Shanghai, 90103.
CAMP standard items: prophyll bio tech ltd, Shanghai, YY10946.
Embodiment 1, intermediate waves infra-red drying method produce jujube sheet
One, the detection of fresh Zhanhua winter jujube physical and chemical index
Choose fresh Zhanhua winter jujube, measure the indices of fresh winter jujube by the following method:
(1) determination of moisture method: seasoning.Be specially: weight before accurate weighing sample 2-10g(drying, i.e. fresh weight), be placed in drying, cooling and constant weight have lid measuring cup, move in the normal pressure baking oven of 95-105 DEG C, uncap after drying 2-4h and take out, add a cover to be placed in drier (the above has lid measuring cup) and weigh after cooling 0.5h.Move into again in the normal pressure baking oven of 95-105 DEG C, uncap after drying 1h and take out, add a cover to be placed in drier and weigh after cooling 0.5h.Repeat this operation, until namely twice, the front and back 2mg of being no more than of poor quality is considered as sample constant weight, moisture (%)=[(after fresh weight-drying constant weight)/fresh weight] × 100%.
(2) Determination of Reducing Sugars: 3,5-dinitrosalicylic acid (DNS) colorimetric method, is specially:
The preparation of DNS reagent: 185g sodium potassium tartrate tetrahydrate is dissolved in 300mL distilled water and is made into potassium sodium tartrate solution, then be heated to 40-45 DEG C, by 6.3g3,5-dinitrosalicylic acid and 262mL concentration are that the NaOH solution of 2mol/L adds this hot solution, add 5g crystalline phenol and 5g sodium sulfite again, be stirred to dissolving.Move in 1000mL volumetric flask after cooling, adding distil water is settled to scale, is test DNS reagent used.
Prepared by testing sample: accurate weighing sample 2g, is placed in mortar and grinds, and adds 20mL distilled water, be placed in the water-bath water-bath 20min of 50 DEG C, then frozen water cooling, (20g lead acetate adds in the distilled water boiling rear cooling to add the neutral lead acetate solution of 2mL10%, ultrasonic dissolution, be neutral with vinegar acid for adjusting pH, be settled to 200mL) and 0.5g anhydrous sodium sulfate, pour in 50mL centrifuge tube, the centrifugal 20min of 10000rmp, get supernatant, be settled to 50mL with distilled water, as liquid to be measured.
The drafting of calibration curve: get 0 respectively, 0.4,0.6,0.8,1.0,1.2, the aqueous solution (0.5mg/mL) of 1.4mL dextrose standard sample is in 7 test tubes, respectively be supplemented to 2mL with distilled water, add 1.5mL DNS reagent more respectively, test tube is heated 10min in boiling water bath, be cooled to room temperature, 10mL is settled to distilled water, shake up, then on UV, visible light spectrophotometer, light absorption value is measured in 540nm place, abscissa is glucose in milligrams number, ordinate is OD value, obtains calibration curve.
The mensuration of testing sample: get 0.2mL liquid to be measured, adds 1.8mL distilled water and 1.5mL DNS reagent, shakes up, and then on UV, visible light spectrophotometer, measures light absorption value in 540nm place, according to the content of reduced sugar in calibration curve calculation sample.Computing formula is as follows:
(3) vitamin E and C method: measure Vitamin C content according to standard GB/T 6195-1986 fruit, vegetables Vitamin C content determination method (2,6-dichloroindophenol titration).
(4) total acid assay method: measure total acid content according to the assay method of total acid in standard GB/T/T12456-90 food.
(5) soluble solid assay method: measure soluble solid content according to the mensuration (refractometer method) of standard GB/T/T12295-90 fruit, vegetable product soluble solid content.
(6) Determination of Total Flavonoids method: adopt rutin colorimetric method, be specially:
Prepared by testing sample: accurately take sample 1g and be placed in 10mL test tube, be settled to scale with the methanol aqueous solution that volume fraction is 90%, then 40KHz ultrasonic extraction 1h under normal temperature, supernatant is crossed 0.45 μm of filter membrane, gained filtrate is liquid to be measured.
Specification Curve of Increasing: dissolve rutin standard items with the ethanol water that volume fraction is 60%, compound concentration is the standard solution of 0.4mg/mL, get 0 respectively, 0.3, 0.5, 0.8, 1.0, 1.3, 1.5, 1.8, 2.0mL standard solution is in 10mL test tube, the ethanol water being respectively 60% with volume fraction is supplemented to 5mL, add the sodium nitrite in aqueous solution 0.3mL that mass fraction is 5% more respectively, the aluminum chloride aqueous solution 0.3mL that mass fraction is 10% is added after leaving standstill 6min, leave standstill 10min, add the sodium hydrate aqueous solution 4mL that mass fraction is 4%, finally be settled to scale with the ethanol water of volume fraction 60%, on UV, visible light spectrophotometer, light absorption value is measured in 510nm place after shaking up, abscissa is rutin milligram number, ordinate is OD value, obtain calibration curve.
The mensuration of testing sample: get 0.3mL liquid to be measured, add the ethanol water 4.7mL that volume fraction is 60%, add the sodium nitrite in aqueous solution 0.3mL that mass fraction is 5% again, the aluminum chloride aqueous solution 0.3mL that mass fraction is 10% is added after leaving standstill 6min, leave standstill 10min, add the sodium hydrate aqueous solution 4mL that mass fraction is 4%, finally be settled to scale with the ethanol water of volume fraction 60%, UV, visible light spectrophotometer measures light absorption value in 510nm place, according to flavones content in calibration curve calculation sample.Computing formula is as follows:
(7) CAMP assay method: adopt high effective liquid chromatography for measuring.Be specially:
Prepared by testing sample: accurately take sample 1g, add 40mL ultra-pure water, add 30min in boiling water bath, be cooled to room temperature, be transferred in centrifuge tube, the centrifugal 5min of 10000rmp/min, get supernatant and be placed in 50mL volumetric flask, residue adds ultra-pure water and repeats extraction 2 times, add water 5mL at every turn, jolting 10min, with centrifugal under condition, supernatant is incorporated in above-mentioned volumetric flask, is settled to scale with ultra-pure water.After the heating of this solution decompression being boiled off solvent with Rotary Evaporators, add ultra-pure water and dissolve, move in 5mL volumetric flask, be settled to scale, get 1mL as liquid to be measured.
Specification Curve of Increasing: dissolve CAMP standard items with ultra-pure water, compound concentration is the CAMP standard solution of 1,2,5,10,50 μ g/mL respectively, respectively get 1mL to put into high performance liquid chromatograph and measure, abscissa is CAMP concentration (μ g/mL), ordinate is peak area, obtains calibration curve.
Chromatographic condition is: adopt Hypersil-ODS2 (25cm × 3.6mm, 5 μm) chromatographic column, mobile phase is methyl alcohol: 0.05mol/L potassium dihydrogen phosphate=1:9(V/V), flow velocity is 1.0mL/min, column temperature is 30 DEG C, sample size is 15 μ L, and UV-detector is UV254.0nm × 0.2AUFS.
Result computational methods:
The detection of above-mentioned every physical and chemical index all arranges three repetitions, results averaged.Result is as shown in table 1.
The index determining result of the fresh Zhanhua winter jujube of table 1
| Nutritional labeling | Repeat 1 | Repeat 2 | Repeat 3 | Mean+SD |
| Fresh sample water content (%) | 76.14 | 75.18 | 73.64 | 74.99±1.26 |
| Reduced sugar (%) | 24.34 | 24.84 | 23.27 | 24.15±0.80 |
| Vitamin C (mg/100g) | 412.78 | 406.20 | 401.16 | 406.71±5.83 |
| Total acid (%) | 0.41 | 0.42 | 0.52 | 0.45±0.06 |
| Soluble solid (%) | 36.50 | 34.67 | 34.51 | 35.23±1.11 |
| General flavone (%) | 0.38 | 0.31 | 0.36 | 0.35±0.04 |
| CAMP (mg/kg) | 168.22 | 167.11 | 169.35 | 168.23±1.12 |
Two, intermediate waves infra-red drying method produces jujube sheet
Intermediate waves infra-red drying method produces the step of jujube sheet: raw material cleans; Pretreatment; Intermediate waves infra-red drying, classification, packaging; Concrete grammar is as follows:
(1) raw material cleaning: choose fresh Zhanhua winter jujube raw material, removes cull fruit, by clean water, removes surface smut.
(2) pretreatment: winter jujube washed for step (1) 80 DEG C, mass fraction is soak 1 in the sodium hydroxide solution of 2%, in order to destroy epidermal structure, shorten drying time, then clean with circulating water; Be placed in 25 DEG C again, mass fraction is soak 10min in the citric acid solution of 0.5%, and reach and protect Semu, rear circulating water cleans.
(3) average for stoning jujube cutting is eight lobes by cutting: remove jujube core with corer, and ensure that jujube sheet thickness is homogeneous, jujube sheet thickness is 6mm.
(4) intermediate waves infra-red drying:
Option A: intermediate waves infra-red drying equipment is warming up to 85 DEG C, infrared lamp power setting is 1125W, wavelength is set to 1-4 μm, blower fan wind speed is 2.11m/s, then pretreated for step (3) winter jujube is placed in intermediate waves infra-red drying equipment and carries out dry 202min, make winter jujube moisture be 4-5%.
Option b: intermediate waves infra-red drying equipment is warming up to 80 DEG C, infrared lamp power setting is 1125W, wavelength is set to 1-4 μm, blower fan wind speed is 2.11m/s, then pretreated for step (3) winter jujube is placed in intermediate waves infra-red drying equipment and carries out dry 180min, make winter jujube moisture be 4-5%.
(5) classification, packaging: adopt craft or automatic grader to carry out classification respectively jujube flake products standby for step (4) two scheme gained intermediate waves infra-red drying legal system; Packaging adopts nitrogen-filled packaging.
Three, the Quality Detection of the jujube flake products of intermediate waves infra-red drying method production
1, organoleptic detection
Sample (the jujube flake products that step one or two scheme gained intermediate waves infra-red drying legal system is standby) is poured in clean ceramic whiteware dish, with the naked eye directly observes color and luster, form and impurity, smell its smell, taste flavour.The organoleptic detection result of option A gained jujube flake products is as shown in table 2; The organoleptic detection result of option b gained jujube flake products is as shown in table 3.
The organoleptic detection result of table 2 option A gained jujube flake products
The organoleptic detection result of table 3 option b gained jujube flake products
As seen from table, gained intermediate waves infra-red drying jujube flake products remains color and the local flavor of winter jujube, and product is even jujube sheet, and crisp degree is suitable for.
2, the detection of physical and chemical index
With reference to water content, reduced sugar, vitamin C, total acid, soluble solid, general flavone, the CAMP of the jujube flake products adopting intermediate waves infra-red drying legal system standby in method detecting step two described in step one.The detection of above-mentioned every physical and chemical index all arranges three repetitions, results averaged.
In step 2, the testing result of every physical and chemical index of option A gained jujube flake products is specifically as shown in table 4: water content is 4.59%, reduced sugar is 32.81%, vitamin C is 441.56mg/100g, total acid is 1.94%, soluble solid is 83.59%, general flavone is 1.45%, and CAMP is 71.15mg/kg.In step 2, the testing result of every physical and chemical index of option b gained jujube flake products is specifically as shown in table 5: water content is 4.83%, reduced sugar is 33.94%, vitamin C is 478.95mg/100g, total acid is 2.04%, soluble solid is 84.26%, general flavone is 1.49%, and CAMP is 79.49mg/kg.From above result, intermediate waves infra-red drying jujube flake products can retain preferably and concentrate the multiple nutritional components in fresh winter jujube, as sugar, vitamin C, flavones, CAMP etc.
The testing result of every physical and chemical index of table 4 option A gained jujube flake products
| Nutritional labeling | Repeat 1 | Repeat 2 | Repeat 3 | Mean+SD |
| Water content (%) | 4.62 | 4.55 | 4.60 | 4.59±0.04 |
| Reduced sugar (%) | 33.14 | 32.72 | 32.56 | 32.81±0.29 |
| Vitamin C (mg/100g) | 437.48 | 442.1 | 445.11 | 441.56±3.84 |
| Total acid (%) | 1.98 | 1.94 | 1.91 | 1.94±0.04 |
| Soluble solid (%) | 82.88 | 83.69 | 84.21 | 83.59±0.67 |
| General flavone (%) | 1.42 | 1.46 | 1.48 | 1.45±0.03 |
| CAMP (mg/kg) | 71.11 | 71.16 | 71.19 | 71.15±0.04 |
Note: in table, each percentage composition is mass percentage.
The testing result of every physical and chemical index of table 5 option b gained jujube flake products
| Nutritional labeling | Repeat 1 | Repeat 2 | Repeat 3 | Mean+SD |
| Water content (%) | 4.76 | 4.84 | 4.90 | 4.83±0.07 |
| Reduced sugar (%) | 34.29 | 33.95 | 33.58 | 33.94±0.36 |
| Vitamin C (mg/100g) | 472.37 | 481.65 | 482.84 | 478.95±5.73 |
| Total acid (%) | 2.01 | 2.03 | 2.09 | 2.04±0.04 |
| Soluble solid (%) | 84.85 | 84.41 | 83.52 | 84.26±0.68 |
| General flavone (%) | 1.45 | 1.54 | 1.48 | 1.49±0.05 |
| CAMP (mg/kg) | 78.74 | 80.43 | 79.29 | 79.49±0.86 |
Note: in table, each percentage composition is mass percentage.
Comparative example 1, traditional heated air drying method produce jujube flake products
Get the Zhanhua winter jujube with embodiment 1 same batch, adopt the Pretreatment identical with embodiment 1 step 2, only the step (4) in embodiment 1 step 2 is replaced with: 80 DEG C of heated-air drying 510min(carry out in electric heating constant-temperature blowing drying box).According to the method for embodiment 1 step 3, gained jujube sheet is carried out to the mensuration of sense organ and physical and chemical index.
Result is as shown in table 6, table 7.As can be seen from result, the method gained jujube sheet organoleptic detection result is obviously not as good as intermediate waves infra-red drying jujube sheet, and physical and chemical index is starkly lower than intermediate waves infra-red drying jujube sheet.Visible, the intermediate waves infra-red drying jujube flake products obtained in embodiment 1 is in the color retaining fresh winter jujube and local flavor, and concentrating in the multiple nutritional components (as sugar, vitamin C, flavones, CAMP etc.) in fresh winter jujube, compared with traditional drying mode, there is some superiority.
The organoleptic detection result of table 6 heated-air drying gained jujube flake products
The testing result of every physical and chemical index of table 7 heated-air drying gained jujube flake products
| Nutritional labeling | Repeat 1 | Repeat 2 | Repeat 3 | Mean+SD |
| Water content (%) | 4.87 | 4.98 | 5.13 | 4.99±0.13 |
| Reduced sugar (%) | 23.75 | 25.81 | 28.19 | 25.92±2.22 |
| Vitamin C (mg/100g) | 260.43 | 260.78 | 260.56 | 260.59±0.18 |
| Total acid (%) | 1.60 | 1.67 | 1.74 | 1.67±0.07 |
| Soluble solid (%) | 78.33 | 78.33 | 79.33 | 78.66±0.58 |
| General flavone (%) | 0.33 | 0.38 | 0.39 | 0.37±0.03 |
| CAMP (mg/kg) | 50.38 | 54.14 | 57.91 | 54.15±3.76 |
Note: in table, each percentage composition is mass percentage.
Claims (4)
1. the method utilizing intermediate waves infra-red drying method to produce jujube sheet, comprise the steps: the intermediate waves infra-red drying of jujube sheet to be dried being carried out following condition, obtain jujube flake products: wavelength is 1-4 μm, infrared lamp power is 1125W, temperature is 85 DEG C, the time is 202min, the wind speed controlling the blower fan of intermediate waves infra-red drying equipment is 2.11m/s.
2. method according to claim 1, is characterized in that: described jujube sheet to be dried prepares according to the method comprised the steps:
(a1) by jujube 80-85 DEG C, mass fraction is soak 1-2min in the sodium hydrate aqueous solution of 2-4%;
(a2), after being cleaned by the described jujube water soaked in step (a1), in 20-30 DEG C, being immersed in mass fraction is 10-15min in the citric acid solution of 0.5%;
(a3), after being cleaned by the described jujube water soaked in step (a2), stoning, section, every sheet thickness is 5-7mm, obtains described jujube sheet to be dried.
3. method according to claim 1 and 2, is characterized in that: described jujube is winter jujube.
4. method according to claim 3, is characterized in that: described winter jujube is Zhanhua winter jujube.
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| CN101617843B (en) * | 2008-07-01 | 2012-10-03 | 宋全江 | Method for preparing health-care wild fruit tea |
| CN202083183U (en) * | 2011-05-05 | 2011-12-21 | 高宏斌 | Far-infrared drying box |
| CN102302154B (en) * | 2011-08-15 | 2013-07-24 | 陕西科技大学 | Red date paste and processing method thereof |
| CN102986836A (en) * | 2012-11-19 | 2013-03-27 | 王兆进 | Drying and preparing method of small turmeric slices |
| CN103005516B (en) * | 2012-12-12 | 2013-11-20 | 浙江严州府食品有限公司 | Method for processing loose structure type seasoning flavor marinated fish |
| CN102986838B (en) * | 2012-12-13 | 2013-10-30 | 江南大学 | Intermediate wave infrared and radio frequency combined drying method suitable for dehydration of large-scale seasoning edible mushrooms |
| CN102986825B (en) * | 2012-12-13 | 2013-10-30 | 江南大学 | Intermediate wave infrared drying method combined with ultrasonic pretreatment for conditioning glial aquatic product |
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