CN103960347A - Method for drying red dates - Google Patents
Method for drying red dates Download PDFInfo
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- CN103960347A CN103960347A CN201410198317.0A CN201410198317A CN103960347A CN 103960347 A CN103960347 A CN 103960347A CN 201410198317 A CN201410198317 A CN 201410198317A CN 103960347 A CN103960347 A CN 103960347A
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Abstract
The invention discloses a method for drying red dates. The method comprises the following step of performing medium short wave infrared drying on the red dates after ultrasonic preprocessing, wherein the ultrasonic preprocessing conditions are as follows: the ultrasonic frequency is 25-59 kHz, the ultrasonic time is 20-60 min, and the ultrasonic power is 300-450 W; the medium short wave infrared drying conditions are as follows: the wavelength is 1-4 microns, the infrared lamp power is 450-2,025 W, the temperature is 40-60 DEG C, and the time is 9-15 hours. According to the method, the red date drying time is effectively shortened, the loss of nutritional ingredients in the red dates in a drying process is reduced, the color and the flavor of the original fruit are maximally remained, and the red dates are clean and natural, safe and sanitary. The ultrasonic preprocessing step and the medium short wave infrared drying step are serially combined, so that the method is easy to operate, and beneficial to popularize and use.
Description
Technical field
The invention belongs to food processing field, relate to a kind of method of Drying Dates.
Background technology
Red date (jujube) is the ripening fruits of Rhamnaceae jujube jujube tree, it is the nutrition fruit of integration of drinking and medicinal herbs, have very high edibility and medical value, red date contains abundant vitamin, sugar, saponins compound, flavone compound, polysaccharide, organic acid etc.
In Shennong's Herbal, just there is the record of date master " foster spleen in peace " and " mending the few body fluid of weak breath "; Record in ancient Chinese prose " Changsha medicine solution ": " red date, mends lunar essence, changes the gas of sun the moon, promoting production of body fluid and nourishing the lung and except dry, nourishes blood nourishing liver and relieves dizziness, high fever, infantile convulsions, epilepsy, etc., the treatment taste damage that declines, menstruation regulating feeble pulse.The benefit soil of red date, enriching blood gas also, is nourishing the liver blood with inclined to one side tonifying spleen essence.
Red date water content is very high, and harvest time is short, and fresh date is deposited the fresh and crisp phase that only has several days under field conditions (factors) after adopting, and pulp can very fast browning or mildew and rot.After red date results, make to go mouldy owing to not being dried in time the aggravation of rotting, caused great economic loss to red dates industry, annual fresh jujube is because rotten quantity of losing is up to 20%-30%, and therefore red date is drying particularly important.Red date total output more than 95% be made into dry jujube, make it be suitable for preservation and following process.
Dry-making red date is divided into drying little red date and drying large red date two classes.Drying large red date is by kinds such as grey jujube, plate jujube, youth's jujube, circle bell jujube, long red date, Zanhuang date, phase jujube, fine horse jujube, wooden jujube, Shanxi jujubes and similar kind is drying forms.The drying little kind such as golden jujube, heart jujube, seedless little jujube and similar kind is drying forms for red date.
The drying garden in jujube agriculture of most of red dates dries and dries.Affected by dry weather, sanitary condition is poor, reach 5～8 days drying time, makes product quality low, the dry jujube rate of finished product is low.Artificial drying room is dry due to the red date inequality of being heated, and brown stain is serious; Labor strength is large, drying course coal combustion and agricultural crop straw, and contaminated environment, in drying course, the automatically-monitored degree of running parameter such as humiture is low, and control accuracy is poor, and rate of drying is slow, needs 21～48h, can not meet the quick-drying demand of red date.The method of other Drying Dates, as vacuum freeze drying, microwave etc., consumes energy high, and equipment manufacturing cost costliness has restricted the development of red date dried product industry.
Intermediate waves infra-red drying is to utilize the infrared ray of 1～1-4um, based on the characteristic of moisture absorption infra-red radiation, material is dried.Shortwave penetrability has large advantage than long wave, therefore to intermediate waves heat drying better effects if for thicker material.The thermal efficiency of intermediate waves infra-red drying is high, and heat loss is little, and heating causes that the variation loss of foodstuff is little, superior product quality.Intermediate waves infra-red drying mushroom for Wang Hongcai etc., significantly reduce drying time, and quality is obviously better than heated-air drying product.
Ultrasonic wave is the sound wave that frequency is greater than 20 kHz, and it has the water transport of reducing resistance, accelerates rate of drying, shortens drying time, reduces the advantages such as energy consumption, reaches the object of cleaning simultaneously.Yan little Hui etc. first carry out ultrasonic pretreatment to half-dry type lichee, then heated-air drying, and effectively reduce drying time.Ultrasonic pretreatment and the series connection of red date intermediate waves infra-red drying are used, can improve drying efficiency and the quality of red date, also have no correlative study report.The present invention adopts intermediate waves infra-red drying red date after ultrasonic pretreatment, to providing technical basis for the application on producing.
Summary of the invention
For above-mentioned problems of the prior art and defect, the object of this invention is to provide the method for intermediate waves infra-red drying red date after a kind of ultrasonic pretreatment.The method has effectively shortened red date drying time, has reduced the nutritional labeling of red date in dry run and has scattered and disappeared, and has retained to greatest extent color and the local flavor of former fruit, pure natural, safety and sanitation.
Realizing the technical solution adopted in the present invention is the method for intermediate waves infra-red drying red date after a kind of ultrasonic pretreatment, comprises the following steps: first red date to be carried out carrying out intermediate waves infra-red drying after ultrasonic pretreatment again;
The condition of described ultrasonic pretreatment is: supersonic frequency 25～59 kHz, ultrasonic time 20～60 min, ultrasonic power 300～450W;
The condition of described intermediate waves infra-red drying is: wavelength is that 1～4 μ m, infrared lamp power are that 450～2025W, temperature are that 40～60 DEG C, time are 9～15h.
In said method, described ultrasonic pretreatment condition is as follows: supersonic frequency 40 kHz, ultrasonic time 40 min, ultrasonic power 350W; Described intermediate waves infra-red drying condition is as follows: wavelength is that 1～4 μ m, infrared lamp power are that 1125W, temperature are that 45～50 DEG C, time are 9.5～13h.
While carrying out described middle ultrasonic pretreatment, adopt its treatment temperature of cooling water circulation control with the essentially identical 25 DEG C of left and right of room temperature; While carrying out described intermediate waves infra-red drying, controlled wind speed is 3～6m/s.
The described red date product that utilizes method provided by the present invention to prepare, water content is 25～28%(mass fraction).In addition, other physical and chemical indexs of described red date product are as follows: total reducing sugar is 53.32～55.43%(mass fraction), vitamin C is 74.16～89.84mg/100g, total acid is 0.63～0.70%(mass fraction), soluble solid is 63.40～67.83%(mass fraction), total phenol is 198.32～218.15 mg/100g, and general flavone is 162.43～172.12 mg/100g.
The method of intermediate waves infra-red drying red date after ultrasonic pretreatment provided by the present invention, effectively shorten red date drying time, compared with traditional drying method less the dry 21～48h that need of 54.8%(tradition drying room, and intermediate waves infra-red drying only needs 9.5～13h after ultrasonic pretreatment), thereby having reduced the nutritional labeling of red date in dry run scatters and disappears, in operating process, do not add pigment and other additives etc., color and the local flavor of former fruit are retained to greatest extent, pure natural, safety and sanitation.In addition.Intermediate waves infra-red drying equipment is easy to operate, is conducive to promote and use.
The red date superior product quality of producing, mouthfeel is fragrant and sweet, has strong jujube fragrance, and whole water content is controlled at below 28%, and water activity is lower, is unfavorable for growth of microorganism breeding, can preserve for a long time.
Detailed description of the invention
One, material, equipment, reagent used in embodiment
Material: red date
Intermediate waves infra-red drying equipment: the infrared Science and Technology Ltd. of the state Sheng Taike of the Qin, STC; Electric heating constant-temperature blowing drying box: the above grand experimental facilities of Nereid Co., Ltd, DHG～9123A; Low speed centrifuge: Zhong Jia branch company of Keda Innovation Co., Ltd, KDC～40; Ultrasonic sweep-frequency cleaning machine: NingBo XinZhi Biology Science Co., Ltd, SB～500DTY; Ultraviolet～visible spectrophotometer: the Japanese Shimadzu UV～mini1240 of company;
rutin (purity>=95%): Chemical Reagent Co., Ltd., Sinopharm Group; Ascorbic acid (purity>=99.7%): Bo Di chemical inc, Tianjin.
Two, the mensuration of the every physical and chemical index of fresh date
(1) determination of moisture method: seasoning.
(2) vitamin C assay method: measure Vitamin C content according to 2,4～dinitro benzene hydrazine colorimetry in GB/T5009.86～2003.
(3) Determination of Total Flavonoids method: NaNO
2～Al (NO
3)
3colorimetric method, is specially:
The drafting of calibration curve: accurately take rutin standard items 0.1g dry, constant mass, dissolve and be settled to 100mL with 60% ethanol, shake up to obtain 1mg/mL standard liquid.Get respectively above-mentioned rutin standard liquid 0,0.15,0.3,0.45,0.6,0.75mL in the test tube of 25mL, accurately add 5% sodium nitrite solution 1mL, shake up, place 6min, add 2.5% aluminum nitrate solution 4mL, shake up, place 6min, add 1mol/L sodium hydroxide solution 5mL, shake up, place 15min, under the wavelength of 510nm, survey absorbance.
The mensuration of testing sample: get 18g(4 dry jujube) after dry jujube stoning in mortar porphyrize, accurately take 2g sample in tool plug triangular flask, add 80% ethanolic solution 50mL, put into ultrasonic extraction of ultrasonoscope prime time 40min, under the environment of 4 DEG C, leave standstill 4h, under 3800 r/min, after centrifugal 10min, filter, accurately draw filtered fluid 2mL, in the test tube of the 25mL that is placed in, by the method colour developing of drawing standard curve, taking distilled water as blank, under 510nm wavelength, survey absorbance.According to calibration curve, calculate according to following formula:
(4) mensuration of total sugar content: 3,5～dinitrosalicylic acid (DNS) colorimetric method
The drafting of calibration curve: accurately weighedly put in 100mL volumetric flask in 105 DEG C of glucose 100.00mg that are dried to constant weight, dissolve and be diluted to scale, mix to obtain 1.00mg/mL glucose standard liquid.Get standard liquid 0,0.2,0.4,0.6,0.8,1.0,1.2mL in the test tube of 7 25mL, adding distil water, to 2mL, accurately adds DNS1.5mL, boiling water bath 5min, and flowing water is cooling, is settled to 25mL, under 510nm, measures absorbance.
The preparation of testing sample: get 20g jujube sample and add the making beating of 80mL distilled water, get 10g slurries in 100mL volumetric flask, constant volume, boiling water bath 30min, gets 10mL in 100mL volumetric flask after cooling, add 6mol/LHCl solution 5mL, boiling water bath 30min, cooling, with the neutralization of 1mol/LNaOH solution, constant volume, filters.
The mensuration of testing sample: get 1mL in 25mL test tube, add water to 2mL, add DNS reagent 1.5mL, boiling water bath 5min, flowing water is cooling, and constant volume is measured absorbance under 510nm.
Calculate according to following formula:
Total reducing sugar (%)=(reduced sugar × extension rate/sample after hydrolysis) × 0.9 × 100%
(5) mensuration of total phenol content: adopt forint phenol colorimetric method
(6) 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.
(7) total acid assay method: the content of measuring total acid according to the assay method of total acid in the food of standard GB/T/T12456～90.
Choose fresh Qingjian red date, measure according to the method described above the indices of new fresh date:
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 new fresh date of table 1
| Main component | Mean+SD |
| Fresh sample water content (%) | 47.47±0.57 |
| Total reducing sugar (%) | 55.41±0.95 |
| Soluble solid (%) | 48.00±0.66 |
| Total acid (%) | 0.69±0.01 |
| Total vitamin C (mg/100g) | 168.94±1.73 |
| Total phenol (mg/100g) | 228.91±2.15 |
| General flavone (mg/100g) | 153.27±2.52 |
Note: in table, each percentage composition is quality percentage composition.
Three, the present invention is described in further detail for the specific embodiment providing below by inventor:
embodiment 1
The step of intermediate waves infra-red drying red date after ultrasonic pretreatment: raw material sorting, raw material classification, ultrasonic pretreatment, intermediate waves infra-red drying, grading, packaging, concrete grammar is as follows:
(1) sorting
After gathering, pick up debranching leaf and impurity, sub-elect disease, worm, starch, go mouldy, the rotten jujube class of damaged by rats, hinder jujube, bark, Calusena lansium, inferior jujube class.
(2) classification
Fresh date is divided into one-level, secondary, three grades.Sense organ graded index sees the following form 2.
Table 2 red date grade scale
| Grade | One-level | Secondary | Three grades |
| Grain number | 80 with interior/500g | 100 with interior/500g | 120 with interior/500g |
| Fruit shape | Fruit shape is full has a due feature of this product, evenly | Fruit shape is full has a due feature of this product, evenly | Fruit shape is full has a due feature of this product, evenly |
| Quality | The plump free from extraneous odour of meat, jujube body is dry and comfortable, do not hold sticky individual, free from admixture | The plump free from extraneous odour of meat, jujube body is dry and comfortable, do not hold sticky individual, free from admixture | The plump free from extraneous odour of meat, jujube body is dry and comfortable, do not hold sticky individual, free from admixture |
| Damage shortcoming | Small holes caused by worms, broken hair oil head sum do not surpass 5% without dry bar | Small holes caused by worms, starch rottenly, and the broken dry bar sum of hair oil head does not surpass 15% | The dry bar of the small holes caused by worms rotten broken hair oil head of slurry does not surpass 15% |
(3) ultrasonic pretreatment: under normal temperature (25 DEG C), red date pretreatment in supersonic wave cleaning machine that step (2) is chosen, cleaning condition is supersonic frequency 25 kHz, ultrasonic time 60 min, ultrasonic power 450W.
(4) intermediate waves infra-red drying:
Intermediate waves infra-red drying equipment is warming up to 50 DEG C, infrared lamp power setting is 1125 W, and wavelength is set to 4 μ m, and blower fan wind speed is set to 4.5m/s, then the red date of step (3) gained is placed in to intermediate waves infra-red drying equipment and is dried 9.5h, making red date water content is 25%-28%.
(5) grading, packaging: adopt respectively craft or automatic grader to carry out classification the standby red date product of step (4) intermediate waves infra-red drying legal system; Packaging adopts nitrogen-filled packaging.
The Quality Detection of the red date product that after ultrasonic pretreatment, intermediate waves infra-red drying is produced
1, organoleptic detection
Sample (the standby red date product of embodiment 1 gained intermediate waves infra-red drying legal system) 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 embodiment 1 gained red date product is as shown in table 3.
The organoleptic detection result of table 3 embodiment 1 gained red date product
| Project | Product |
| Color and luster | There is the color and luster similar to new fresh date, be kermesinus |
| Flavour and mouthfeel | Have the distinctive flavour of red date and fragrance, mouthfeel is sweeter, free from extraneous odour |
| Shape | Ellipse, completely filled fruit |
| Impurity | Nothing |
As seen from table
,after embodiment 1 gained ultrasonic pretreatment, intermediate waves infra-red drying red date product can retain color and luster, flavour and the fragrance of fresh fruit preferably, and mouthfeel is better, free from extraneous odour.
2, the detection of physical and chemical index
Detect and adopt standby red date product water content, total reducing sugar, vitamin C, total acid, soluble solid, general flavone, the total phenol of intermediate waves infra-red drying legal system after ultrasonic pretreatment in embodiment 1.
The detection of above-mentioned every physical and chemical index all arranges three repetitions, averages.
The testing result of every physical and chemical index of embodiment 1 gained red date product is as shown in table 4: water content is 27.46%, total reducing sugar is 55.43%, vitamin C is 89.84mg/100g, total acid is 0.63%, soluble solid is 67.83%, total phenol is 218.15 mg/100g, and general flavone is 172.12mg/100g.
The testing result of every physical and chemical index of table 4 embodiment 1 gained red date product
| Main component | Mean+SD |
| Water content (%) | 27.46±0.66 |
| Total reducing sugar (%) | 55.43±1.23 |
| Soluble solid (%) | 67.83±0.17 |
| Total acid (%) | 0.63±0.01 |
| Total vitamin C (mg/100g) | 89.84±1.04 |
| Total phenol (mg/100g) | 218.15±2.27 |
| General flavone (mg/100g) | 172.12±1.73 |
Note: in table, each percentage composition is quality percentage composition.
embodiment 2
The step of intermediate waves infra-red drying red date after ultrasonic pretreatment: raw material sorting, raw material classification, ultrasonic pretreatment, intermediate waves infra-red drying, grading, packaging, concrete grammar is as follows:
(1) sorting
After gathering, pick up debranching leaf and impurity, sub-elect disease, worm, starch, go mouldy, the rotten jujube class of damaged by rats, hinder jujube, bark, Calusena lansium, inferior jujube class.
(2) classification
Fresh date is divided into one-level, secondary, three grades.Sense organ graded index sees the following form 5.
Table 5 red date grade scale
| Grain number | 80 with interior/500g | 100 with interior/500g | 120 with interior/500g |
| Grain number | 80 with interior/500g | 100 with interior/500g | 120 with interior/500g |
| Fruit shape | Fruit shape is full has a due feature of this product, evenly | Fruit shape is full has a due feature of this product, evenly | Fruit shape is full has a due feature of this product, evenly |
| Quality | Fruit shape is full has a due feature of this product, evenly | Fruit shape is full has a due feature of this product, evenly | Fruit shape is full has a due feature of this product, evenly |
| Damage shortcoming | Small holes caused by worms, broken hair oil head sum do not surpass 5% without dry bar | Small holes caused by worms, starch rottenly, and the broken dry bar sum of hair oil head does not surpass 15% | The dry bar of the small holes caused by worms rotten broken hair oil head of slurry does not surpass 15% |
3) ultrasonic pretreatment: under normal temperature (25 DEG C), red date pretreatment in supersonic wave cleaning machine that step (2) is chosen, cleaning condition is supersonic frequency 25 kHz, ultrasonic time 60 min, ultrasonic power 450W.
(4) intermediate waves infra-red drying:
Intermediate waves infra-red drying equipment is warming up to 45 DEG C, infrared lamp power setting is 1125 W, and wavelength is set to 1-4 μ m, and blower fan wind speed is set to 4.5m/s, then the red date of step (3) gained is placed in to intermediate waves infra-red drying equipment and is dried 13h, making red date water content is 25%-28%.
(5) grading, packaging: adopt respectively craft or automatic grader to carry out classification the standby red date product of step (4) gained intermediate waves infra-red drying legal system; Packaging adopts nitrogen-filled packaging.
The Quality Detection of the red date product that after ultrasonic pretreatment, intermediate waves infra-red drying is produced
1, organoleptic detection
Sample (the standby red date product of embodiment 2 gained intermediate waves infra-red drying legal system) 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 embodiment 2 gained red date products is as shown in table 6.
The organoleptic detection result of table 6 embodiment 2 gained red date products
| Project | Product |
| Color and luster | There is the color and luster similar to new fresh date |
| Flavour and mouthfeel | There is the distinctive flavour of red date and fragrance, micro-sweet, the free from extraneous odour of mouthfeel |
| Shape | Ellipse, completely filled fruit |
| Impurity | Nothing |
As seen from table
,after gained ultrasonic pretreatment, intermediate waves infra-red drying red date product can retain color and luster, flavour and the fragrance of fresh fruit preferably, and mouthfeel is better, free from extraneous odour.
2, the detection of physical and chemical index
Detect and adopt standby red date product water content, total reducing sugar, vitamin C, total acid, soluble solid, general flavone, the total phenol of intermediate waves infra-red drying legal system after ultrasonic pretreatment in embodiment 2.
The detection of above-mentioned every physical and chemical index all arranges three repetitions, averages.
The testing result of every physical and chemical index of embodiment 2 gained red date products is as shown in table 7: water content is 26.84%, total reducing sugar is 53.32%, vitamin C is 74.16 mg/100g, total acid is 0.70%, soluble solid is 63.40%, total phenol is 198.32 mg/100g, and general flavone is 162.43mg/100g.
The testing result of every physical and chemical index of table 7 embodiment 2 gained red date products
| Main component | Mean+SD |
| Water content (%) | 26.84±0.44 |
| Total reducing sugar (%) | 53.32±1.05 |
| Soluble solid (%) | 63.40±0.17 |
| Total acid (%) | 0.70±0.01 |
| Total vitamin C (mg/100g) | 74.16±0.95 |
| Total phenol (mg/100g) | 198.32±3.07 |
| General flavone (mg/100g) | 162.43±1.00 |
Note: in table, each percentage composition is quality percentage composition.
Four, traditional heated air drying method is produced red date
The step of traditional heated air drying red date: raw material sorting, raw material classification, cleaning, heated-air drying, grading, packaging, concrete grammar is as follows:
(1) sorting
After gathering, pick up debranching leaf and impurity, sub-elect disease, worm, starch, go mouldy, the rotten jujube class of damaged by rats, hinder jujube, bark, Calusena lansium, inferior jujube class.
(2) classification
Fresh date is divided into one-level, secondary, three grades.Sense organ graded index sees the following form 5.
Table 5 red date grade scale
| Level | One-level | Secondary | Three grades |
| Grain number | 80 with interior/500g | 100 with interior/500g | 120 with interior/500g |
| Fruit shape | Fruit shape is full has a due feature of this product, evenly | Fruit shape is full has a due feature of this product, evenly | Fruit shape is full has a due feature of this product, evenly |
| Quality | The plump free from extraneous odour of meat, jujube body is dry and comfortable, do not hold sticky individual, free from admixture | The plump free from extraneous odour of meat, jujube body is dry and comfortable, do not hold sticky individual, free from admixture | The plump free from extraneous odour of meat, jujube body is dry and comfortable, do not hold sticky individual, free from admixture |
| Damage shortcoming | Small holes caused by worms, broken hair oil head sum do not surpass 5% without dry bar | Small holes caused by worms, starch rottenly, and the broken dry bar sum of hair oil head does not surpass 15% | The dry bar of the small holes caused by worms rotten broken hair oil head of slurry does not surpass 15% |
(3) clean: choose new fresh date, with clear water cleaning, remove surperficial dirt.
(4) traditional heated air drying:
Adopt segmentation heated-air drying, temperature is risen to 60 DEG C, till being dried to wet basis moisture content≤40% left and right of red date; Cool the temperature to 50 DEG C, till being dried to wet basis moisture content≤28% left and right of red date, dry 17h (carrying out in electric heating constant-temperature blowing drying box).
(5) grading, packaging: red date product prepared by step (4) gained hot-air seasoning adopts respectively craft or automatic grader to carry out classification; Packaging adopts nitrogen-filled packaging.
The Quality Detection of the red date product that traditional heated air drying is produced
1, organoleptic detection
Sample (the red date product that traditional heated air 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 gained red date product is as shown in table 8.
The organoleptic detection result of table 8 heated-air drying gained red date product
| Project | Product |
| Color and luster | Brown stain is comparatively serious |
| Flavour and mouthfeel | There is the distinctive flavour of red date and fragrance, the micro-acid of mouthfeel, free from extraneous odour |
| Shape | Fruit is compared with shrinkage |
| Impurity | Nothing |
As seen from table
,the brown stain of gained heated-air drying red date product is comparatively serious, the micro-acid of mouthfeel, and fruit is compared with shrinkage.
2, the detection of physical and chemical index
Detect the red date product water content, total reducing sugar, vitamin C, total acid, soluble solid, general flavone, the total phenol that adopt hot-air seasoning to prepare.
The detection of above-mentioned every physical and chemical index all arranges three repetitions, averages.
The testing result of every physical and chemical index of heated-air drying gained red date product is as shown in table 9: water content is 27.87%, total reducing sugar is 41.71%, vitamin C is 69.74 mg/100g, total acid is 0.97%, soluble solid is 54.83%, total phenol is 121.56mg/100g, and general flavone is 92.67 mg/100g.
The testing result of every physical and chemical index of table 9 heated-air drying gained red date product
| Main component | Mean+SD |
| Water content (%) | 27.87±0.61 |
| Total reducing sugar (%) | 41.71±1.05 |
| Soluble solid (%) | 54.83±0.17 |
| Total acid (%) | 0.97±0.01 |
| Total vitamin (mg/100g) | 69.74±0.82 |
| Total phenol (mg/100g) | 121.56±2.79 |
| General flavone (mg/100g) | 92.67±1.00 |
Note: in table, each percentage composition is quality percentage composition.
Five, embodiment of the method 1 of the present invention, embodiment 2 produce red date contrast test with traditional heated air drying method
Embodiment of the method 1 of the present invention, embodiment 2 produce red date organoleptic detection with traditional heated air drying method and compare: after ultrasonic pretreatment, intermediate waves infra-red drying red date product can retain color and luster, flavour and the fragrance of fresh fruit preferably, and mouthfeel is better, free from extraneous odour.The brown stain of traditional heated air drying red date product is comparatively serious, the micro-acid of mouthfeel, and fruit is compared with shrinkage.After ultrasonic pretreatment, intermediate waves infra-red drying red date product sensory quality is better than traditional heated air drying red date product.
As can be seen from Table 10, traditional heated air drying gained red date organoleptic detection result is obviously not as good as intermediate waves infra-red drying red date, and physical and chemical index is starkly lower than intermediate waves infra-red drying red date.Visible, the intermediate waves infra-red drying red date product obtaining in embodiment 1 and embodiment 2 is aspect the color and local flavor of the new fresh date of reservation, and aspect the multiple nutritional components (as sugar, vitamin, flavones, phenol etc.) concentrating in new fresh date, there is some superiority compared with traditional drying mode.
Table 10 embodiment and traditional heated air drying red date contrast the testing result of every physical and chemical index
| Main component | Embodiment 1 | Embodiment 2 | Traditional heated air drying |
| Water content (%) | 27.46±0.66 | 26.84±0.44 | 27.87±0.61 |
| Total reducing sugar (%) | 55.43±1.23 | 53.32±1.05 | 41.71±1.05 |
| Soluble solid (%) | 67.83±0.17 | 63.40±0.17 | 54.83±0.17 |
| Total acid (%) | 0.63±0.01 | 0.70±0.01 | 0.97±0.01 |
| Total vitamin (mg/100g) | 89.84±1.04 | 74.16±0.95 | 69.74±0.82 |
| Total phenol (mg/100g) | 218.15±2.27 | 198.32±3.07 | 121.56±2.79 |
| General flavone (mg/100g) | 172.12±1.73 | 162.43±1.00 | 92.67±1.00 |
Note: in table, each percentage composition is quality percentage composition.
embodiment 3
A method for Drying Dates, comprises the following steps: first red date to be carried out carrying out intermediate waves infra-red drying after ultrasonic pretreatment again; The condition of described ultrasonic pretreatment is: supersonic frequency 25 kHz, ultrasonic time 60 min, ultrasonic power 300W; The condition of described intermediate waves infra-red drying is: wavelength is that 1 μ m, infrared lamp power are that 2025W, temperature are that 60 DEG C, time are 15h.
embodiment 4
A method for Drying Dates, comprises the following steps: first red date to be carried out carrying out intermediate waves infra-red drying after ultrasonic pretreatment again, and the condition of described ultrasonic pretreatment is: supersonic frequency 40 kHz, ultrasonic time 40 min, ultrasonic power 350W.The condition of described intermediate waves infra-red drying is: wavelength is that 4 μ m, infrared lamp power are that 1125W, temperature are that 45 DEG C, time are 13h.
embodiment 5
A method for Drying Dates, comprises the following steps: first red date to be carried out carrying out intermediate waves infra-red drying after ultrasonic pretreatment again, and the condition of described ultrasonic pretreatment is: supersonic frequency 60 kHz, ultrasonic time 40 min, ultrasonic power 450W.The condition of described intermediate waves infra-red drying is: wavelength is that 2 μ m, infrared lamp power are that 450W, temperature are that 50 DEG C, time are 12h.
Claims (5)
1. a method for Drying Dates, is characterized in that, comprises the following steps:
First red date is carried out carrying out again intermediate waves infra-red drying after ultrasonic pretreatment;
The condition of described ultrasonic pretreatment is: supersonic frequency 25～59 kHz, ultrasonic time 20～60 min, ultrasonic power 300～450W;
The condition of described intermediate waves infra-red drying is: wavelength is that 1～4 μ m, infrared lamp power are that 450～2025W, temperature are that 40～60 DEG C, time are 9～15h.
2. the method for intermediate waves infra-red drying red date after ultrasonic pretreatment according to claim 1, is characterized in that, the condition of described ultrasonic pretreatment is: supersonic frequency 40 kHz, ultrasonic time 40 min, ultrasonic power 350W.
3. the method for intermediate waves infra-red drying red date after ultrasonic pretreatment according to claim 1, it is characterized in that, the condition of described intermediate waves infra-red drying is: wavelength is that 1～4 μ m, infrared lamp power are that 1125W, temperature are that 45～50 DEG C, time are 9.5～13h.
4. according to the method for intermediate waves infra-red drying red date after the ultrasonic pretreatment described in claim 1～3, it is characterized in that, in the time carrying out ultrasonic pretreatment, adopt its treatment temperature of water circulation control at 25 DEG C.
5. according to the method for intermediate waves infra-red drying red date after the ultrasonic pretreatment described in claim 1～3, it is characterized in that, when underway short-wave infrared is dry, controlled wind speed is 3～6m/s.
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