CN103444857A - Method for drying apple pieces by nitrogen source low-oxygen heat pump - Google Patents
Method for drying apple pieces by nitrogen source low-oxygen heat pump Download PDFInfo
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- CN103444857A CN103444857A CN2013103838497A CN201310383849A CN103444857A CN 103444857 A CN103444857 A CN 103444857A CN 2013103838497 A CN2013103838497 A CN 2013103838497A CN 201310383849 A CN201310383849 A CN 201310383849A CN 103444857 A CN103444857 A CN 103444857A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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Abstract
The invention belongs to the field of drying of agricultural products, and particularly relates to a method for drying apple pieces by a nitrogen source low-oxygen heat pump. The method comprises the following steps of cutting applies into pieces after the apples are selected, peeled and seeded, performing color protection, shape fixation, blanching and draining, drying the apple pieces in a nitrogen source heat pump dryer, drying the apple pieces in a vacuum drying box, and sealing and storing the apple pieces. According to the method, the drying energy consumption is reduced, the drying efficiency is improved, and the shortcomings of low drying efficiency and long drying time in the later drying period of heat pump drying are overcome; the apple pieces are subjected to heat pump drying and vacuum low-temperature drying after the color protection and blanching treatment, so that the problems of reduction of the gloss of the apple pieces and changes in colors are effectively solved; phenolic substances in the apples can be prevented from being oxidized to generate quinone, the oxidation loss of vitamin C can be reduced, the color and the texture of the apple pieces can be prevented from being damaged by an oxidation effect in a drying process, and dry products with natural colors can be obtained.
Description
Technical field
The invention belongs to the dry field of agricultural product, be specifically related to a kind of method of source nitrogen hypoxemia heat pump drying apple flakes.
Background technology
The apple sweet and sour taste, nutritious, be one of suitable to people of all ages fruit.China's apple production accounts for the nearly more than 40% of Gross World Product, rank first in the world, but China's apple to consume to eat raw be main, apple process change rate is but less than 6%, far below world average level (24% left and right).In recent years, the production of China's apple flakes presented obvious ascendant trend, and the drying process of seeing commonly used comprises fried technology, freeze drying technology and microwave drying.Though fried technology, freeze drying technology can obtain the product of better quality, the former remains unsolved at the oil content problem, and latter's energy consumption is excessive, is not suitable for being applied to the suitability for industrialized production of apple flakes drying; The microwave drying energy consumption is little than two kinds of fronts technology, but has quality problem, and especially crisp degree and color and luster are poor.
The characteristics such as heat pump drying technology has that the thermal efficiency is high, energy-conservation, baking temperature is low, the quality better of dry thing and health, be particularly suitable for nutritious, moisture content is high and the drying of the vegetables of thermal sensitivity and fish material, used widely.1), in the dry middle and later periods but there is following problem in the heat pump drying used at present:, rate of drying is slow, and drying time is long; 2), heat pump drying needs discontinuous operation, inefficiency.
Summary of the invention
The object of the invention is to overcome shortcoming of the prior art, a kind of method of source nitrogen hypoxemia heat pump drying apple flakes is provided, rate of drying is fast, high efficiency, and cost is low, the products obtained therefrom bright in color, and the nutritional labeling loss is little.
The technical solution used in the present invention is: a kind of method of source nitrogen hypoxemia heat pump drying apple flakes comprises the following steps:
Step 1, choose not damaged, disease-free apple, after with running water, apple being cleaned up, standby;
The apple that step 2, the watery hydrochloric acid cleaning step one that is 0.1% with mass percent concentration were processed, be cut into sheet afterwards by apple peel, stoning, and by apple, and slice thickness is 3～7mm;
Step 3, the apple flakes that step 2 was processed are put into colour protecting liquid, protect look solid type 10～15min, the ultrasonic wave that to apply frequency in protecting the process of look be 22 kHz is processed 5min, after protecting the look end, by the taking-up of Hami green tea produced in Anhui Province, drain rear standby, described colour protecting liquid is comprised of citric acid, calcium chloride, sodium chloride and water, wherein in every 1000ml colour protecting liquid, add citric acid 2～6g, calcium chloride 1～2g, sodium chloride 1～3g, surplus is pure water;
Step 4, apple flakes is placed in to boiling water blanching 1～2min that temperature is 95 ℃, afterwards apple flakes is put into to the standing 45～60s of cold water that temperature is 4～6 ℃, take out apple flakes, drain rear standby;
Step 5, apple flakes is laid on material disc, apple flakes is spaced apart 1～2cm, afterwards apple flakes is put into to the dry 2～3h of hothouse of source nitrogen heat pump drier, and Drying Technology Parameter is:
In dry run, the hothouse temperature is 40～50 ℃, and wind speed of blast blower is 1～2m/s, and in dry run, the interior oxygen purity of hothouse is 5～10%;
Step 6, the apple flakes that step 5 was processed are placed in the dry 3～4h of vacuum drying chamber, and in hothouse, vacuum is 1～3KPa, and baking temperature is 40～50 ℃;
Step 7, the sealing of dried apple flakes is preserved and got final product.
The invention has the beneficial effects as follows: the present invention, according to Browning Mechanism and the characteristic of apple flakes in dehydration process of apple flakes, prepares apple flakes.Heat pump drying and vacuum dehydrating at lower temperature are combined, reduced energy consumption for drying, improved drying efficiency, avoided heat pump drying low at the later stage of drying drying efficiency, the long shortcoming of dry required time, and the present invention carries out heat pump drying and vacuum dehydrating at lower temperature again and has effectively avoided apple flakes brightness to descend after protecting look and blanching processing, the problem of color change.In the present invention, the citric acid of colour protecting liquid can chelating polyphenol oxidase activity central copper ion, reduce the pH value on apple flakes surface, the activity that suppresses polyphenol oxidase, the aldehydes matter oxidation suppressed in apple generates quinone, reduce ascorbic oxidational losses, avoid the infringement of oxidation to apple flakes color and luster and matter structure aspect in dry run, obtain the drying product of color and luster nature.The present invention adopts ultrasonic wave to be processed apple, can effectively play bactericidal action, extends the storage time of apple.The present invention processes the activity that can effectively suppress peroxidase in apple (POD) and polyphenol oxidase (PPO) by blanching, prevented the generation of enzymatic browning reaction; Strengthened the stability of apple flakes pigment by pH value, interpolation calcium ion and the sodium ion of regulating apple with citric acid, reduced the apple pigment caused because of oxidation reaction and lost and overcome the impact of other metal ions on pigment.The apple flakes nutritive loss of producing by the inventive method is little, health environment-friendly.The present invention has important application prospect and popularizing value.
The specific embodiment
Below embodiments of the invention are elaborated, the present embodiment is implemented take technical solution of the present invention under prerequisite, provided detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.
A kind of method of source nitrogen hypoxemia heat pump drying apple flakes comprises the following steps:
Step 1, choose not damaged, disease-free apple, after with running water, apple being cleaned up, standby;
The apple that step 2, the watery hydrochloric acid cleaning step one that is 0.1% with mass percent concentration were processed, be cut into sheet afterwards by apple peel, stoning, and by apple, and slice thickness is 3～7mm;
Step 3, the apple flakes that step 2 was processed are put into colour protecting liquid, protect look solid type 10～15min, the ultrasonic wave that to apply frequency in protecting the process of look be 22 kHz is processed 5min, after protecting the look end, by the taking-up of Hami green tea produced in Anhui Province, drain rear standby, described colour protecting liquid is comprised of citric acid, calcium chloride, sodium chloride and water, wherein in every 1000ml colour protecting liquid, add citric acid 2～6g, calcium chloride 1～2g, sodium chloride 1～3g, surplus is pure water;
Step 4, apple flakes is placed in to boiling water blanching 1～2min that temperature is 95 ℃, afterwards apple flakes is put into to the standing 45～60s of cold water that temperature is 4～6 ℃, take out apple flakes, drain rear standby;
Step 5, apple flakes is laid on material disc, apple flakes is spaced apart 1～2cm, afterwards apple flakes is put into to the dry 2～3h of hothouse of source nitrogen heat pump drier, and Drying Technology Parameter is:
In dry run, the hothouse temperature is 40～50 ℃, and wind speed of blast blower is 1～2m/s, and in dry run, the interior oxygen purity of hothouse is 5～10%;
Step 6, the apple flakes that step 5 was processed are placed in the dry 3～4h of vacuum drying chamber, and in hothouse, vacuum is 1～3KPa, and baking temperature is 40～50 ℃;
Step 7, the sealing of dried apple flakes is preserved and got final product.
Embodiment 1
A kind of method of source nitrogen hypoxemia heat pump drying apple flakes comprises the following steps:
Step 1, choose not damaged, disease-free apple, after with running water, apple being cleaned up, standby;
The apple that step 2, the watery hydrochloric acid cleaning step one that is 0.1% with mass percent concentration were processed, be cut into sheet afterwards by apple peel, stoning, and by apple, and slice thickness is 3mm;
Step 3, the apple flakes that step 2 was processed are put into colour protecting liquid, protect look solid type 10min, the ultrasonic wave that to apply frequency in protecting the process of look be 22 kHz is processed 5min, after protecting the look end, by the taking-up of Hami green tea produced in Anhui Province, drain rear standby, described colour protecting liquid is comprised of citric acid, calcium chloride, sodium chloride and water, wherein in every 1000ml colour protecting liquid, add citric acid 2g, calcium chloride 1g, sodium chloride 1g, surplus is pure water;
Step 4, apple flakes is placed in to the boiling water blanching 1min that temperature is 95 ℃, afterwards apple flakes is put into to the standing 45s of cold water that temperature is 4 ℃, take out apple flakes, drain rear standby;
Step 5, apple flakes is laid on material disc, apple flakes is spaced apart 1cm, afterwards apple flakes is put into to the dry 2h of hothouse of source nitrogen heat pump drier, and Drying Technology Parameter is:
In dry run, the hothouse temperature is 40 ℃, and wind speed of blast blower is 1m/s, and in dry run, the interior oxygen purity of hothouse is 5%;
Step 6, the apple flakes that step 5 was processed are placed in the dry 3h of vacuum drying chamber, and in hothouse, vacuum is 1KPa, and baking temperature is 40 ℃;
Step 7, the sealing of dried apple flakes is preserved and got final product.
Embodiment 2
A kind of method of source nitrogen hypoxemia heat pump drying apple flakes comprises the following steps:
Step 1, choose not damaged, disease-free apple, after with running water, apple being cleaned up, standby;
The apple that step 2, the watery hydrochloric acid cleaning step one that is 0.1% with mass percent concentration were processed, be cut into sheet afterwards by apple peel, stoning, and by apple, and slice thickness is 7mm;
Step 3, the apple flakes that step 2 was processed are put into colour protecting liquid, protect look solid type 15min, the ultrasonic wave that to apply frequency in protecting the process of look be 22 kHz is processed 5min, after protecting the look end, by the taking-up of Hami green tea produced in Anhui Province, drain rear standby, described colour protecting liquid is comprised of citric acid, calcium chloride, sodium chloride and water, wherein in every 1000ml colour protecting liquid, add citric acid 6g, calcium chloride 2g, sodium chloride 3g, surplus is pure water;
Step 4, apple flakes is placed in to the boiling water blanching 2min that temperature is 95 ℃, afterwards apple flakes is put into to the standing 60s of cold water that temperature is 6 ℃, take out apple flakes, drain rear standby;
Step 5, apple flakes is laid on material disc, apple flakes is spaced apart 2cm, afterwards apple flakes is put into to the dry 3h of hothouse of source nitrogen heat pump drier, and Drying Technology Parameter is:
In dry run, the hothouse temperature is 50 ℃, and wind speed of blast blower is 2m/s, and in dry run, the interior oxygen purity of hothouse is 10%;
Step 6, the apple flakes that step 5 was processed are placed in the dry 4h of vacuum drying chamber, and in hothouse, vacuum is 3KPa, and baking temperature is 50 ℃;
Step 7, the sealing of dried apple flakes is preserved and got final product.
Result shows: adopt the apple flakes color and luster nature of the inventive method drying, taste and hardness all do not have harmful effect.Adopting the inventive method required time is 5～7h, and the moisture content of gained apple flakes is 4～8%, and rate of drying is fast, effective, high efficiency, and cost is low.
Claims (1)
1. the method for a source nitrogen hypoxemia heat pump drying apple flakes, is characterized in that, comprises the following steps:
Step 1, choose not damaged, disease-free apple, after with running water, apple being cleaned up, standby;
The apple that step 2, the watery hydrochloric acid cleaning step one that is 0.1% with mass percent concentration were processed, be cut into sheet afterwards by apple peel, stoning, and by apple, and slice thickness is 3～7mm;
Step 3, the apple flakes that step 2 was processed are put into colour protecting liquid, protect look solid type 10～15min, the ultrasonic wave that to apply frequency in protecting the process of look be 22 kHz is processed 5min, after protecting the look end, by the taking-up of Hami green tea produced in Anhui Province, drain rear standby, described colour protecting liquid is comprised of citric acid, calcium chloride, sodium chloride and water, wherein in every 1000ml colour protecting liquid, add citric acid 2～6g, calcium chloride 1～2g, sodium chloride 1～3g, surplus is pure water;
Step 4, apple flakes is placed in to boiling water blanching 1～2min that temperature is 95 ℃, afterwards apple flakes is put into to the standing 45～60s of cold water that temperature is 4～6 ℃, take out apple flakes, drain rear standby;
Step 5, apple flakes is laid on material disc, apple flakes is spaced apart 1～2cm, afterwards apple flakes is put into to the dry 2～3h of hothouse of source nitrogen heat pump drier, and Drying Technology Parameter is:
In dry run, the hothouse temperature is 40～50 ℃, and wind speed of blast blower is 1～2m/s, and in dry run, the interior oxygen purity of hothouse is 5～10%;
Step 6, the apple flakes that step 5 was processed are placed in the dry 3～4h of vacuum drying chamber, and in hothouse, vacuum is 1～3KPa, and baking temperature is 40～50 ℃;
Step 7, the sealing of dried apple flakes is preserved and got final product.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103822442A (en) * | 2014-02-17 | 2014-05-28 | 河南科技大学 | Method for drying honeysuckles |
| CN104489058A (en) * | 2014-12-18 | 2015-04-08 | 广东省农业科学院蚕业与农产品加工研究所 | Processing method for preventing dry lemon slices from browning |
| CN104642965A (en) * | 2015-02-25 | 2015-05-27 | 上海理工大学 | Method for drying konjac slices with heat pump |
| CN104798875A (en) * | 2015-04-09 | 2015-07-29 | 河南科技大学 | Method for vacuum drying through combination of ultrasonic osmosis dehydration and color-protection |
| CN105685874A (en) * | 2016-02-03 | 2016-06-22 | 河北东方绿树食品有限公司 | Dehydrated apples and production method thereof |
| CN108464343A (en) * | 2017-02-23 | 2018-08-31 | 南京农业大学 | A kind of method of half dry plate combination drying of apple |
| CN108567121A (en) * | 2018-04-28 | 2018-09-25 | 沈阳农业大学 | A kind of winter jujube crisp chip and preparation method thereof |
| CN108606276A (en) * | 2018-04-24 | 2018-10-02 | 昆明皇农商贸有限公司 | A kind of preparation method of saussurea involucrata dried fruit |
| CN108703330A (en) * | 2018-05-23 | 2018-10-26 | 北京工商大学 | A kind of method of vacuum impulse and the spouted microwave combining drying balsam pear of underbalance pulse |
| CN108936424A (en) * | 2018-05-23 | 2018-12-07 | 北京工商大学 | A kind of method of vacuum impulse and the spouted microwave combining drying cucumber of underbalance pulse |
| CN108936434A (en) * | 2018-06-28 | 2018-12-07 | 博白县三滩镇涛鸿农产品种植专业合作社 | A kind of production method of dried longan |
| CN110179137A (en) * | 2019-06-20 | 2019-08-30 | 云南省林业科学院 | A kind of walnut kernel endothelium-denuded color protection device and walnut kernel processing method |
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| CN102823639A (en) * | 2012-08-27 | 2012-12-19 | 河南科技大学 | Method for drying carrots by oxygen-free heat pump |
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| CN101273746A (en) * | 2008-04-30 | 2008-10-01 | 北京市农林科学院 | Non-sulfur low-sugar Prunus humilis preserved fruits and method for preparing the same |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103822442A (en) * | 2014-02-17 | 2014-05-28 | 河南科技大学 | Method for drying honeysuckles |
| CN103822442B (en) * | 2014-02-17 | 2015-09-02 | 河南科技大学 | The drying means of a kind of honeysuckle |
| CN104489058A (en) * | 2014-12-18 | 2015-04-08 | 广东省农业科学院蚕业与农产品加工研究所 | Processing method for preventing dry lemon slices from browning |
| CN104642965A (en) * | 2015-02-25 | 2015-05-27 | 上海理工大学 | Method for drying konjac slices with heat pump |
| CN104798875A (en) * | 2015-04-09 | 2015-07-29 | 河南科技大学 | Method for vacuum drying through combination of ultrasonic osmosis dehydration and color-protection |
| CN105685874A (en) * | 2016-02-03 | 2016-06-22 | 河北东方绿树食品有限公司 | Dehydrated apples and production method thereof |
| CN108464343A (en) * | 2017-02-23 | 2018-08-31 | 南京农业大学 | A kind of method of half dry plate combination drying of apple |
| CN108606276A (en) * | 2018-04-24 | 2018-10-02 | 昆明皇农商贸有限公司 | A kind of preparation method of saussurea involucrata dried fruit |
| CN108567121A (en) * | 2018-04-28 | 2018-09-25 | 沈阳农业大学 | A kind of winter jujube crisp chip and preparation method thereof |
| CN108703330A (en) * | 2018-05-23 | 2018-10-26 | 北京工商大学 | A kind of method of vacuum impulse and the spouted microwave combining drying balsam pear of underbalance pulse |
| CN108936424A (en) * | 2018-05-23 | 2018-12-07 | 北京工商大学 | A kind of method of vacuum impulse and the spouted microwave combining drying cucumber of underbalance pulse |
| CN108703330B (en) * | 2018-05-23 | 2021-03-26 | 北京工商大学 | Method for drying bitter gourds by combining vacuum pulsation and negative pressure pulse spouting microwaves |
| CN108936424B (en) * | 2018-05-23 | 2021-05-25 | 北京工商大学 | Method for drying cucumbers by combining vacuum pulsation and negative pressure pulse spouted microwaves |
| CN108936434A (en) * | 2018-06-28 | 2018-12-07 | 博白县三滩镇涛鸿农产品种植专业合作社 | A kind of production method of dried longan |
| CN110179137A (en) * | 2019-06-20 | 2019-08-30 | 云南省林业科学院 | A kind of walnut kernel endothelium-denuded color protection device and walnut kernel processing method |
| CN110179137B (en) * | 2019-06-20 | 2020-07-28 | 云南省林业科学院 | Walnut kernel endothelium removing and color protecting device and walnut kernel processing method |
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Inventor after: Luo Lei Inventor after: Zhang Yuxian Inventor after: Kang Xinyan Inventor after: Zhang Bingjie Inventor after: Wang Yaqi Inventor after: Dong Jinlong Inventor after: Zhu Wenxue Inventor after: Liu Yunhong Inventor after: Bai Xiting Inventor after: Zhang Xiaoyu Inventor before: Luo Lei Inventor before: Zhu Wenxue Inventor before: Liu Yunhong Inventor before: Bai Xiting Inventor before: Zhang Xiaoyu Inventor before: Zhang Yuxian Inventor before: Zhi Zijian Inventor before: Yang Bin Inventor before: Zhu Min |
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Free format text: CORRECT: INVENTOR; FROM: LUO LEI ZHU WENXUE LIU YUNHONG BAI XITING ZHANG XIAOYU ZHANG YUXIAN ZHI ZIJIAN YANG BIN ZHU MIN TO: LUO LEI KANG XINYAN ZHANG BINGJIE WANG YAQI DONG JINLONG ZHU WENXUE LIU YUNHONG BAI XITING ZHANG XIAOYU ZHANG YUXIAN |
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