CN103431333A - Konjak drying room and drying method - Google Patents
Konjak drying room and drying method Download PDFInfo
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- CN103431333A CN103431333A CN2013103277365A CN201310327736A CN103431333A CN 103431333 A CN103431333 A CN 103431333A CN 2013103277365 A CN2013103277365 A CN 2013103277365A CN 201310327736 A CN201310327736 A CN 201310327736A CN 103431333 A CN103431333 A CN 103431333A
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Abstract
The invention provides a konjak drying room and a drying method. The drying room comprises a room body, baking ovens and a baking rack layer, wherein the room body adopts a tile roof construction in a masonry-timber structure. The konjak drying method comprises the steps of cleaning, peeling, rinsing, slitting, color protecting, drying, packaging and the like sequentially to form a finished konjak chip (strip). The drying room is simple to construct, reasonable in structure, safe to use, low in cost and long in life, does not require constant maintenance, and saves energy sources. The konjak chip (strip) produced by the konjak processing method is white, high in viscosity and good in quality.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of baking room and furnace drying method for konjaku angle (bar) preliminary working.
Background technology
Konjaku, as the unique natural plants that is rich in Glucomannan of occurring in nature, is a kind of traditional food of China, is also outstanding health food and additive raw material.Konjaku and konjak series product are not only larger in the food industries application, and be widely used in the multiple fields such as chemical industry, medicine, papermaking, weaving, printing and dyeing, petrochemical industry, space flight and aviation, the good reputation that " industrial monosodium glutamate " arranged, be referred to as new century " rising industry ".
The thin meat of fresh Amorphophallus rivieri skin is crisp, and general water content reaches more than 80%, and very easily injured causing rots, and therefore receives after digging the preliminary working of should being dewatered on the spot in time, nearby, could reduce the loss of rotting, and makes it become the commodity raw material, also is convenient to pack, far transportation and sales are sold simultaneously.During the konjaku preliminary working, the enzymatic oxidation reaction easily occurring, affects color and luster, quality, quality grade.Enterprise and peasant household, in order to suppress the konjaku enzymatic browning, make taro angle (bar) and konjaku flour keep better color and luster at present, generally adopt sulphuring or sulfur-bearing regent to process.Yet, if can not grasp the consumption of sulfur dioxide in actual process, certainly will cause the residual quantity of product to exceed standard, thereby cause food-safety problem.Therefore, the quality of taro angle (bar) crudy, directly have influence on the quality of later stage konjaku flour and the exploitation prospect of whole konjaku industry.
The dry run of konjaku requires not destroy under the prerequisite of its interior quality guaranteeing as far as possible, evaporates moisture in stem tuber, need to when guaranteeing processing quality, guarantee that it is with low cost, and technology is easily grasped.Mechanical drying has that the weather condition of not being subject to restriction, drying time are fast, the measured characteristics of matter, but cost of equipment is high, complicated operation, specification requirement are strong, has therefore increased production cost, and the enterprise that only is confined to certain scale and strength adopts.The dry processing of adobe kang baking that tradition is workshop-based, drying room is simple and crude, and technique is extensive, and heat utilization rate is low, and drying time is long, and content of sulfur dioxide generally exceeds more than a times of new standard.
Summary of the invention
In order to reach energy-conservation, to reduce costs, and make that processed konjaku angle (bar) look white, viscosity is high, the purpose of product safety, quality better, special a kind of konjaku baking room and the furnace drying method of proposing of the present invention.
For this reason, technical scheme of the present invention is:
A kind of konjaku baking room, comprise in Ti， room, room body and be provided with oven, the top of oven is provided with the baking rack-layer, it is characterized in that: be chosen in that physical features is higher, leeward on the sunny side, water source builds Ti， room, room body with regard near position and adopt post and panel structure " tile roof " formula structure in the konjaku base easily; In the room body, with brick, of heap of stone to be built into height be that 65～70cm, length and width are respectively the oven of 75～80cm, according to shape and the actual size of room body, two one of ovens can be connected and build or mode that four one merge be carried out whole rational deployment; Brick one barrier wall for position in every 2 or 4 oven length, on the barrier wall, punch, from be highly the place installation baking rack-layer of 70～75cm from the baking boiler face, make progress successively, form multilayer, each rack-layer is comprised of in the hole be fixed on the barrier wall two steel pipes or bamboo bar, and the rack-layer spacing is 15～20cm.
Described room body head room within doors will be more than 2.9 meters, to increase the baking rack-layer.
Described oven, build at 10～15cm place under earth's surface, so that place sieve, the observation taro bar baking situation of drying; A plurality of ovens share one barrier wall, can effectively save space and material.
Described baking rack-layer should be more than 9～11 layers, to improve heat utilization rate.
A kind of method of utilizing above-mentioned konjaku baking room to be dried konjaku is characterized in that the method is comprised of following steps:
1) bud that digs up the roots: remove bud and the silt in root and hole thereof and rotten part on the konjaku stem tuber;
2) clean: the konjaku water after the bud that will dig up the roots cleans up;
3) remove crust: the konjaku cleaned up is removed to crust;
4) rinsing: will go the konjaku of crust again in water, to soak rinsing, and clean impurity, with anti-oxidation;
5) stripping and slicing: the konjaku of rinsing is downward from its terminal bud position, vertically be cut into the taro sheet of thick 1.5～2cm, then the taro sheet be cut into to the taro bar of wide 1.5～2cm, slitting is wanted evenly and cutting knife can not be stained with unboiled water when cutting;
6) protect look: adopt citric acid or ascorbic acid or Cys or phytic acid etc. without the sulfur to protecting color agent, to the konjaku bar color retention of being sprayed;
7) drying: the thermal source with bone coal as oven, (admonish and weave into bamboo, size is identical with the kitchen range stove to place the baking sieve above the baking rack-layer, specification is 80 * 80cm, and size of mesh is about 1 centimetre, so that hot gas passes through), evenly put konjaku stripping and slicing (bar) on the baking sieve, accomplish that thin stand is not overlapping; The wet taro bar of just having cut first is placed on to the lower floor baking of baking rack, while to water content, being 40%～50%, pouring two taro bars that dry in sieve into one and dry in sieve, then be positioned over the upper strata baking of baking rack, when the taro bar becomes white, water content can be descended a heatable brick bed lower than 12% the time; The same day, the taro bar of baking can be dried in 24 hours, and an average oven can dry 110～140 jin of bright taros in one day;
8) packing: the grade separation packing is pressed in the taro angle (bar) of drying, and the container of packing is wanted to seal, protection against the tide, for preventing that product from becoming damp and rotten, outside contamination, generally first with thick plastic bag, packages, and then is set with woven bag or gunnysack;
9) storage: packaged taro bar is housed in to ventilation, drying, black out place, and bottom props up the chock plate, and the pile surrounding is reserved certain space, to ventilate; Duration of storage, diligent and check, finds that the taro bar has the phenomenon of becoming damp, and should dry immediately again.
Rinsing described in step 4), can increase matting, with 1% limewash, soaks 1～2 hour, to reduce brown stain, occurs.
Protect look described in step 6), the mass concentration of the color stabilizer of its use is: the Cys of 0.2～0.25% ascorbic acid or 7～7.5% citric acid or 0.2～0.25% or 3.5～4% phytic acid.
Dry run described in step 7), 1～3 layer of the bottom baking of the wet taro bar of just having cut being placed to baking rack, 70～79 ℃ of lower floor's taro bar temperature, turned over sieve once every 20～30 minutes; Dry sieve and change to upper strata from the lower floor of baking rack, turn over and sieve 4～6 layers, the middle part continuation baking that after twice, it is positioned over to baking rack.
Reserve temperature described in step 9) will be below 23 ℃, to extend the freshness date of taro bar.
Beneficial effect:
The invention has the advantages that: toasted in the room body, played heat insulation effect, and in room, unnecessary damp and hot damp vapour just can be discharged from " tile roof " automatically without ventilating fan; A plurality of monoblock types of oven are laid, are shared one barrier wall, have saved space and material; The multilayer baking rack of laying, can improve heat utilization rate, reduces content of sulfur dioxide; The rinsing process increased and the spraying of employing color stabilizer are processed, and have effectively reduced the brown stain generation, with this, improve the grade of product.
The accompanying drawing explanation
A kind of structural representation that Fig. 1 is konjaku baking room in the present invention;
Number in the figure is: 1, room body; 2, tile roof; 3, oven; 4, barrier wall; 5, ground floor baking rack; 6, second layer baking rack.
The specific embodiment
As shown in Figure 1, in conjunction with an example, the present invention is described further, but the present invention is not limited in this example.
Build baking room: build one deck baking room, room body 1 is post and panel structure, and roof adopts tile roof 2 style formulas to build, 3 meters of eaves heights; At the interior height that arranges of room body 1, for 70cm, length and width, be respectively the oven 3 of 75cm, amount to 32 (not drawing complete in Fig. 1), one barrier wall 4(is set in the position every two ovens can be according to room body layout, the barrier wall is set one in the position of four ovens, be conducive to save space, improve the utilization rate of baking room); In the place from oven 3 boiler face height 70cm, ground floor baking rack 5 is set, above ground floor baking rack 5, the 15cm place arranges second layer baking rack 6, standard arranges 7 layers of baking rack above second layer baking rack 6 again successively, amount to 9 layers, every layer of baking rack is comprised of in the hole be fixed on successively on the barrier wall two bamboo bars.
Utilize the above-mentioned baking room of building up to be dried konjaku, implementation step is as follows:
1) bud that digs up the roots: manually with cutter, strike off bud and the root on fresh tuber, eliminate the silt in hole, and remove rotten part;
2) clean: adopt mechanical cleaning, clean silt in mobile clear water, after mechanical cleaning, with brush, assist and scrub one by one again;
3) remove crust: with sharp bamboo chip, scraping can not powder process, affect thick foreigner's skin of color and luster;
4) rinsing: the fresh Amorphophallus rivieri that will remove crust soaks rinsing 30 minutes again in water, cleans impurity, to reduce brown stain, occurs;
5) stripping and slicing: downward along konjaku terminal bud position, vertically be cut into the taro sheet of thick 2cm with cutter, then the taro sheet evenly be cut into to the taro bar of wide 2cm;
6) protect look: by the taro bar after cutting, by mass concentration, be that 7.5% citric acid (also can use the Cys of 0.25% ascorbic acid or 0.25% or 4% phytic acid instead, protect chromatic effect the same) is sprayed to it, the color that makes the taro bar is original white;
7) drying: the thermal source with bone coal as oven, evenly put the konjaku bar in the baking sieve of 80 * 80cm, accomplish that thin stand is not overlapping, the wet taro bar of just having cut first is placed on to lower floor's baking rack baking, turned over sieve once every 25 minutes, after stirring twice, be transposed to middle level baking rack baking, place again wet taro bar on lower floor's baking rack, while to water content, being 40%, pour two taro bars that dry in sieve into one and dry in sieve, then be placed on the baking rack on upper strata and continue baking, sieve is dried in bottom-up transfer successively; When becoming white, water content, the taro bar can descend a heatable brick bed (drying time is about 22 hours, and an average oven can dry 122 jin of bright taros every day) lower than 12% the time;
8) packing: the grade separation packing is pressed in the taro angle (bar) of drying, and the container of packing is wanted to seal, protection against the tide, for preventing that product from becoming damp and rotten, outside contamination, generally first with thick plastic bag, packages, and then is set with woven bag or gunnysack;
9) storage: packaged taro bar is housed in to ventilation, drying, black out place, and bottom props up the chock plate, and the pile surrounding is reserved certain space, to ventilate; Duration of storage, diligent and check, finds that the taro bar has the phenomenon of becoming damp, and should dry immediately again.
Konjaku baking room of the present invention and furnace drying method: toasted in the room body, played heat insulation effect, and in room, unnecessary damp and hot damp vapour just can be discharged from " tile roof " automatically without ventilating fan; A plurality of monoblock types of oven are laid, are shared one barrier wall, have saved space and material; The multilayer baking rack of laying, can improve heat utilization rate, reduces content of sulfur dioxide; The rinsing process increased and the spraying of employing color stabilizer are processed, and have effectively reduced the brown stain generation, improve successively the grade of product.
Claims (9)
1. a konjaku baking room, comprise in Ti， room, room body and be provided with oven, the top of oven is provided with the baking rack-layer, it is characterized in that: be chosen in that physical features is higher, leeward on the sunny side, water source builds Ti， room, room body with regard near position and adopt post and panel structure " tile roof " formula structure in the konjaku base easily; In the room body, with brick, of heap of stone to be built into height be that 65～70cm, length and width are respectively the oven of 75～80cm, according to shape and the actual size of room body, two one of ovens can be connected and build or mode that four one merge be carried out whole rational deployment; Brick one barrier wall for position in every 2 or 4 oven length, on the barrier wall, punch, from be highly the place installation baking rack-layer of 70～75cm from the baking boiler face, make progress successively, form multilayer, each rack-layer is comprised of in the hole be fixed on the barrier wall two steel pipes or bamboo bar, and the rack-layer spacing is 15～20cm.
2. a kind of konjaku baking room according to claim 1, it is characterized in that: described room body head room within doors will be more than 2.9 meters.
3. a kind of konjaku baking room according to claim 1 is characterized in that: described oven, build at 10～15cm place under earth's surface, and a plurality of ovens share one barrier wall.
4. a kind of konjaku baking room according to claim 1, it is characterized in that: described baking rack-layer should be more than 9～11 layers.
5. a method of utilizing described claim 1 pair konjaku to be dried is characterized in that the method is comprised of following steps:
1) bud that digs up the roots: remove bud and the silt in root and hole thereof and rotten part on the konjaku stem tuber;
2) clean: the konjaku water after the bud that will dig up the roots cleans up;
3) remove crust: the konjaku cleaned up is removed to crust;
4) rinsing: will go the konjaku of crust again in water, to soak rinsing, and clean impurity;
5) stripping and slicing: the konjaku of rinsing is downward from its terminal bud position, vertically be cut into the taro sheet of thick 1.5～2cm, then the taro sheet be cut into to the taro bar of wide 1.5～2cm, slitting is wanted evenly and cutting knife can not be stained with unboiled water when cutting;
6) protect look: adopt citric acid or ascorbic acid or Cys or phytic acid etc. without the sulfur to protecting color agent, to the konjaku bar color retention of being sprayed;
7) drying: use the thermal source of bone coal as oven, above the baking rack-layer, place and dry sieve, on the baking sieve, evenly put the konjaku bar; The taro bar that first will wet is placed on the lower floor baking of baking rack, while to water content, being 40%～50%, pouring two taro bars that dry in sieve into one and dries in sieve, then be positioned over the upper strata baking of baking rack, and when the taro bar becomes white, water content can be descended a heatable brick bed lower than 12% the time;
8) packing: by the taro bar class wrapping of drying, packing container is wanted to seal, protection against the tide;
9) storage: packaged taro bar is housed in to ventilation, drying, black out place, and bottom props up the chock plate, and the pile surrounding is reserved certain space.
6. a kind of method of utilizing described claim 1 pair konjaku to be dried according to claim 5 is characterized in that: the rinsing described in step 4), can increase matting, and with 1% limewash, soak 1～2 hour.
7. a kind of method of utilizing described claim 1 pair konjaku to be dried according to claim 5, it is characterized in that: protect look described in step 6), the mass concentration of the color stabilizer of its use is: the Cys of 0.2～0.25% ascorbic acid or 7～7.5% citric acid or 0.2～0.25% or 3.5～4% phytic acid.
8. a kind of method of utilizing described claim 1 pair konjaku to be dried according to claim 5, it is characterized in that: the dry run described in step 7), wet taro bar is placed on to 1～3 layer of the bottom baking of baking rack-layer, turned over sieve once every 20～30 minutes, dry sieve and change to upper strata from the lower floor of toasting rack-layer, turn over and sieve after twice the middle part continuation baking that it is positioned over to 4～6 layers.
9. a kind of method of utilizing described claim 1 pair konjaku to be dried according to claim 5, it is characterized in that: the reserve temperature described in step 9) will be below 23 ℃.
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| CN2013103277365A CN103431333A (en) | 2013-07-31 | 2013-07-31 | Konjak drying room and drying method |
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| CN2013103277365A CN103431333A (en) | 2013-07-31 | 2013-07-31 | Konjak drying room and drying method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642965A (en) * | 2015-02-25 | 2015-05-27 | 上海理工大学 | Method for drying konjac slices with heat pump |
| CN106723185A (en) * | 2016-12-04 | 2017-05-31 | 竹溪县佳兴魔芋食品有限公司 | A kind of konjaku baking method |
| CN108240737A (en) * | 2016-12-27 | 2018-07-03 | 湖北星梦茶业股份有限公司 | Tea charcoal fire drying room |
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|---|---|---|---|---|
| CN1559280A (en) * | 2004-02-27 | 2005-01-05 | 西南农业大学 | Method for drying devilstongue without sulfur |
| CN102524707A (en) * | 2012-01-06 | 2012-07-04 | 陕西天元隆农业科技有限公司 | Konjac processing process |
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2013
- 2013-07-31 CN CN2013103277365A patent/CN103431333A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559280A (en) * | 2004-02-27 | 2005-01-05 | 西南农业大学 | Method for drying devilstongue without sulfur |
| CN102524707A (en) * | 2012-01-06 | 2012-07-04 | 陕西天元隆农业科技有限公司 | Konjac processing process |
Non-Patent Citations (3)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642965A (en) * | 2015-02-25 | 2015-05-27 | 上海理工大学 | Method for drying konjac slices with heat pump |
| CN106723185A (en) * | 2016-12-04 | 2017-05-31 | 竹溪县佳兴魔芋食品有限公司 | A kind of konjaku baking method |
| CN108240737A (en) * | 2016-12-27 | 2018-07-03 | 湖北星梦茶业股份有限公司 | Tea charcoal fire drying room |
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Application publication date: 20131211 |