CN104522552A - Method for preparation of instant crispy Abelmoschus esculentus by three-stage pulse spouting negative pressure low-frequency microwave drying - Google Patents
Method for preparation of instant crispy Abelmoschus esculentus by three-stage pulse spouting negative pressure low-frequency microwave drying Download PDFInfo
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Abstract
Belonging to the technical field of fruit and vegetable food processing, the invention relates to a method for preparation of instant crispy Abelmoschus esculentus by three-stage pulse spouting negative pressure low-frequency microwave drying. The main process includes: using fresh Abelmoschus esculentus as the raw material, and carrying out material selection and grading, cleaning and impurity removal, blanching and color protection, cooling and draining, negative pressure microwave spouting drying, packaging and storage. The method provided by the invention adopts the microwave drying technology, shortens the drying time, and reduces the energy consumption of drying. Pulse spouting is in favor of improving the uniformity of material drying, and can enhance the quality of dried Abelmoschus esculentus product. At the same time, microwave drying treatment under a vacuum environment can effectively keep the content of chlorophyll, mucus glycoprotein and flavones in Abelmoschus esculentus. The method provided by the invention does not need to perform cutting treatment on the raw material, maintains integrity of the Abelmoschus esculentus tissue, is easy to operate, safe and environment-friendly, and can realize continuous and automated clean production. The obtained instant crispy Abelmoschus esculentus finished product has a yellow-green value a* of about -11.35, a chlorophyll retention amount of about 0.147mg/g, a mucus glycoprotein retention amount of about 0.107mg/g, and crispness of 1800-2000g.
Description
Technical field
The method of the instant crisp okra of three stage pulse spouted negative pressure low frequency microwave drying preparation, belongs to fruit-vegetable food processing technique field, relates to the dehydration processing of fruits and vegetables.
Background technology
Okra (
abelmoschus esculentus L.Moench) belong to Malvaceae (Malvaceae) Abelmoschus (Abelmoschus Medic) annual herb plant, have another name called gumbo folder, swordweed.Okra originates in Africa, mainly plant in subtropical zone, also introduce a fine variety plantation in China, and cultivated area constantly expands.Tender okra fruit, as its main edible part, is rich in the nutrients such as proteins,vitamins,minerals, and research shows that every 100g tender okra fruit is containing protein 2.5g, fatty 0.1g, carbohydrate 2.7g, crude fibre 3.9g, Cobastab
10.2mg, Cobastab
20.06mg, vitamin C 44mg, vitamin E 1.03mg, mineral matter nutritional potassium 95mg, Ca45 mg, phosphorus 65mg, magnesium 29mg; Simultaneously; tender okra fruit is also rich in flavones and glue polysaccharide; particularly glue polysaccharide; the resistance of body can be strengthened; in protection human synovial chamber, the lubrication of membrana articulata and serous coat, also can keep the lubrication of human body alimentary canal and respiratory tract, promotes the excretion of cholesterol material; reduce the deposition of lipid material on ductus arteriosus wall, keep arterial vascular elasticity.
Okra fresh fruit can preserve 7 days in 0 DEG C ~ 5 DEG C freezers, and only can preserve 2 ~ 3 days under room temperature.Hot summer seasonal temperature is higher, and moisture evaporation is fast, and the easy keratin in fruit face is aging.Tender fruit pod respiration is strong, ageing of very easily turning to be yellow after adopting.Okra fresh fruit is of high nutritive value, but due to shelf time short, if can not eat in time or process after adopting, then cause waste.Obviously, only singlely eat the development limiting okra industry raw, if the okra fresh fruit after adopting is made dried product, when ensureing nutritional labeling and edible quality is good, then storage period can not only be extended, and can greatly widen sale radius, expand edible range, there is very important Social benefit and economic benefit.According to there being data to show, the domestic a few studies for okra mainly concentrates in the research to its planting conditions and nutritional labeling at present, and rarely has report about the research of okra fresh fruit drying.
Be applied to the drying method of fruits and vegetables ' dehydration at present primarily of vacuum freeze drying, heated-air drying, microwave drying and micro-wave vacuum.Wherein, micro-wave vacuum is the drying processing utilizing microwave energy to carry out material under vacuum, it utilizes microwave penetration power strong, material inside and outside is heated up simultaneously and forms overall heating, shorten drying time, simultaneously due to rapid vaporization and the migration of internal batch moisture, form countless micro channel, produce porous structure, and stop the drying shrinkage of product, thus improve the fragility of product greatly.Meanwhile, vacuum environment reduces the material surface concentration of steam and the boiling point of interiors of products water, makes internal batch and outside pressure differential increase and make moisture can carry out drying at a lower temperature, can prevent the oxidation reaction of material.Therefore, do the local flavor of rear product, color and matter structure to increase.
There is product non-uniform phenomenon in heating process in traditional microwave vacuum drying, easily occurs hot and cold some phenomenon, affect product drying quality.In order to overcome micro-wave vacuum inhomogeneities, the spouted drying means of negative-pressure microwave is changed by periodic vacuum pressure, drive material particles periodically spouted, thus improve the uniformity of dry materials, avoid product due to local temperature too high and cause burn phenomenon, thus improve dry rear product quality, also improve rate of drying simultaneously accordingly and reduce available energy dissipation.
The quality of the spouted frequency of pulse to negative-pressure microwave rate of drying and dry rear product has a great impact.The early stage of drying is along with the increase of the spouted frequency of pulse, and rate of drying is in rising trend, and this is due to the spouted quickening of pulse, and material stirs the mass transport process being conducive to moisture comparatively uniformly, and then rate of drying is accelerated; But the spouted frequency of too high pulse makes material collide with drying chamber wall too continually, produces certain negative effect to the quality of product.Along with the prolongation of drying time, the dry materials speed of high pulse frequencies presents downward trend, this is that frequency is too fast causes a large amount of normal temperature airs to contact with material, thus the surface temperature reducing material affects the evaporation of moisture because the gas of pulse is gas at normal temperature.Therefore, different drying stage arranges different spouted frequencies and will improve the quality that okra does rear product to a great extent.
Li Jingyi, section Zhenhua etc. (2014) have studied the impact of micro-wave vacuum on okra quality, by carrying out the test of vacuum microwave drying okra under different drying time, vacuum and microwave power, obtain the change curve of aberration, breaking property, reconstitution rate and Vitamin C content.Result shows, when drying time and microwave power increase, okra dried product aberration compared with fresh fruit becomes large, and when vacuum increases, aberration reduces; The increase of vacuum makes the breaking property of material reduce, and initial stage reconstitution rate increases obviously, and the later stage increases slowly; Drying time and power larger, vitamin C loss more, vacuum is larger, vitamin C reservation more.But the present invention adopts novel negative pressure low frequency microwave dry, changed by periodic vacuum pressure, drive material okra periodically spouted, thus improve the uniformity of dry materials, avoid product due to local temperature too high and cause burn phenomenon, thus improve dry rear product quality, also improve rate of drying simultaneously accordingly and reduce available energy dissipation.
Wang Yuchuan (2013) have studied the energy-efficient even drying mechanism of lettuce particle negative-pressure microwave and technique.Experimental result shows: compared with traditional negative pressure microwave drier, the spouted drying of negative-pressure microwave pulse can improve the elasticity after the lettuce particle drying uniformity (90%) and rehydration significantly, shorten 50%(microwave vacuum arid cycle) and 20%(microwave freeze-dry) more than, the vacuum drying energy-conservation more than 50% that the observable index of unit dry products is traditional.But the present invention on its original basis to the further research of drying process, pulse frequency is combined with microwave power, and the dry uniformity is promoted further; Meanwhile, the change of different dry stage pulse frequency is more conducive to improving the quality that okra does rear product.
Li Jingyi, section Zhenhua etc. (2014) also studied okra vacuum microwave drying characteristic and dynamics research thereof, by drawing drying curve and rate of drying curve, draw microwave power, vacuum and the useful load affecting laws to okra dry run.Result shows, microwave power and charge affect larger on okra rate of drying; In addition according to the Water retention of okra, set up okra vacuum microwave drying kinetic model, find that okra vacuum microwave drying process meets Page model through Fitness Test.And the present invention more pays attention to dry uniformity and dry after the quality of product, improve the uniformity of dry materials by the spouted frequency of control impuls, avoid product due to local temperature too high and cause burn phenomenon; The process improving in later stage simultaneously, the advantage of charge will be more obvious, and can directly put into production, range of application is more extensive.
Zhang Hong, Feng Yufei etc. (2012) have studied the spouted even drying process of lettuce microwave.Experimental result shows: the spouted drying parameter of the best microwave of lettuce is the early stage of drying (10min), and microwave power is 300W, and hot blast temperature is 68 ~ 78 DEG C, and spouted wind speed is 8m/s; The later stage of drying (45min) microwave power is 200W, and hot blast temperature is 68 ~ 78 DEG C, and spouted wind speed is 6m/s.But the present invention but takes different microwave powers and spouted frequency at different drying stages, improve the uniformity of dry materials and the quality of dry rear product largely.The present invention is simultaneously under subnormal ambient, and compared to condition of normal pressure, under subnormal ambient, water molecule energy diffuses to rapidly the surface of material, and then accelerates evaporation.Meanwhile, subnormal ambient reduces the material surface concentration of steam and the boiling point of interiors of products water, internal batch and outside pressure differential are increased and makes moisture can rapid evaporation at a lower temperature, thus okra can carry out drying under lower temperature conditions, can prevent the oxidation reaction of material.
Lv Zhonghua discloses a kind of manufacture craft (patent No.: 201410181019.0) of vacuum low-temperature frying different taste okra, take okra as raw material, by the okra blanching in the hot water after cleaning, instant freezer quick-frozen is put into after cooling, okra after freezing puts into seasoning soln vacuum impregnation, enter instant freezer quick-frozen after draining, freezing rear okra is carried out vacuum low-temperature frying, and centrifugation de-oiling obtains product.In this patent, seasoning technique is placed on early stage, easily pollutes oil and machine in the processing in later stage; Meanwhile, this patent need carry out twice quick-frozen to okra, and technological process is loaded down with trivial details, and consume energy higher, economic benefit is low.And the present invention carries out drying process by the different microwave power of control and pulse frequency to okra, technological process simplifies more, shortens process time, has more novelty.
Zhou Yanhui, Liu Lingling etc. disclose the preparation method (patent No.: 201310738414.X) of the instant crisp pieces of a kind of okra, and this patent adopts lower temperature vacuum frying technology, prevents loss and the destruction of product nutrient substances, functional component; And combining with microwave vacuum is again expanded, shortening the time of vacuum frying when reaching identical expansion effect, the quality deterioration avoiding fat oxidation to cause.Preparation method mainly comprises the following steps: select, blanching, section, quick-frozen, vacuum frying pre-puffed, vacuum de-oiling, point separating fruit seed, spray process, again expanded, finished product packing.And the present invention is when non-fried, obtained product color, volume and crispness also can reach above-mentioned requirements, and some organoleptic indicators also may be better than the obtained product of above-mentioned technique; Meanwhile, the present invention does not need to carry out cutting process to okra, maintains the integrality of okra tissue, easy and simple to handle, safety and environmental protection, is more conducive to consumer and accepts.
Duan Zhenhua, Li Jingyi etc. disclose a kind of vacuum microwave combining processing method (patent No.: 201310047704.X) of okra, it is characterized in that the okra after cleaning being drained carries out micro-wave vacuum.The technological parameter of vacuum microwave drying is: microwave power is 450 ~ 650W, and vacuum is 0.05Mpa-0.09Mpa, and drying time is 10 ~ 15min.And the present invention provide not only a kind of novel dry technology: the spouted drying of negative-pressure microwave, and the quality (color, matter structure, shrinkage factor, Vitamin C content) of dry rear product is much better than above-mentioned technique.
The people such as Zheng Baodong, Guo Zhengnan disclose a kind of dry-making method of dried of okra, and (patent No.: 201310649874.5), this patent carries out drying in conjunction with microwave vacuum drying technology to okra by steaming blue or green process.Steam blue or green process and carry out various enzymatic activity in passivation okra cell, retain the original color and luster of okra to greatest extent; And vacuum microwave drying process can retain the content of okra Determination of Chlorophyll, glue polysaccharide and flavones effectively.And the present invention carries out drying under the condition of pressure-90Kpa, vacuum is higher than above-mentioned technique; Vacuum is larger, is more conducive to the reservation of nutritional labeling.Meanwhile, the homogenising of drying process of the present invention and useful load have more advantage.
The people such as Sun Jin, a Min disclose the method (patent No.: 201110365286.X) of the dry lettuce of the spouted bed homogenising of microwave that a kind of normal pressure combines with negative pressure, this patent have employed microwave drying technology, four-stage is divided to carry out the spouted drying of microwave to lettuce, first stage adopts high wind speed, high-temperature, make rate of drying reach the highest, and the easy superheated in corner adopting low microwave power microwave " edge effect " can be produced so that sallow phenomenon reduce; Second stage adopts high microwave power that internal batch can be made to produce more duct, makes the reconstitution rate of product higher; Third and fourth stage adopts the spouted drying of negative-pressure microwave, make material be in lower vapour pressure and carry out drying, reduce temperature of charge, improve and be difficult to dry situation because later stage moisture is low, shorten drying time, reduce energy consumption for drying, decrease the loss of lettuce Determination of Chlorophyll in process.But the present invention is under a kind of subnormal ambient, also uses microwave drying technology, a point three phases carries out the spouted drying of microwave to okra.Carry out okra drying unlike the present invention by the spouted frequency of pulse that changes each drying stage and microwave power, whole dry run completes in the same apparatus, and technological process is easy, and high financial profit has more novelty.
Open Min, Wang Yuchuan and disclose a kind of negative-pressure microwave uniform spraying drying device and the application (patent No.: 201010572843.0), this patent research can realize spouted due to material under negative pressure, adopt this device can realize material to spray under vacuum microwave drying condition and freeze, rotate, flow, reach material high-efficiency, evenly dry object, shorten drying time more than 40% simultaneously, reduce the cost of large-scale production, this patent mainly lays particular emphasis on the design of spouted drying device, describes less to the parameter of its application.And the present invention passes through the parameter such as power, spouted frequency, vacuum of control microwave to reach better drying effect at its application foundation.
At present, China's most consumers is not still understood okra, and on market, the converted products of okra is also less, and form is single, and research and development level is not enough.And with tender okra fruit for raw material, processing is delicious, the okra microbulking food of instant, inevitable very popular, market prospects are very wide.The spouted dry technology of negative-pressure microwave pulse is a kind of new method of garden stuff processing now, adopts the method can significantly improve dry uniformity, better can preserve the advantages such as the original shape of fruits and vegetables, color; In addition, vacuum environment reduces the material surface concentration of steam and the boiling point of interiors of products water, makes internal batch and outside pressure differential increase and make moisture can carry out drying at a lower temperature, can prevent the oxidation reaction of material.Utilize the research of the dry okra fresh fruit of the spouted technology of negative-pressure microwave pulse, scientific basis and theoretical foundation can be provided for the drying processing of okra fresh fruit, contribute to the diversification of okra secondary industry and develop in a healthy way.
Summary of the invention
The object of this invention is to provide the method for the instant crisp okra of a kind of three stage pulse spouted negative pressure low frequency microwave drying preparation, relate to fruits and vegetables ' dehydration processing, the sale radius of okra can be widened, expand its edible range.
Technical scheme of the present invention: the method for the instant crisp okra of three stage pulse spouted negative pressure low frequency microwave drying preparation, with fresh okra for raw material, classification of okra being carried out select materials, cleaning impurity elimination, look is protected in blanching, cooling drains, the spouted drying of negative pressure 915MHz low frequency microwave, packaging storage.Concrete steps are as follows:
(1) to select materials classification: select fresh full, color evenly, be raw material without disease and pest, the okra that damages without significant mechanical, and size is basically identical;
(2) impurity elimination is cleaned: suitable okra of selecting materials removed the base of a fruit and root and wash away surface impurity;
(3) look is protected in blanching: the okra after cleaning is put into 80 ~ 95 DEG C of colour protecting liquid blanching 2-4min, takes out afterwards and drains surface moisture;
(4) cooling drains: the okra after blanching uses water quench rapidly, is cooled to material center temperature less than 30 DEG C, takes out afterwards and drains surface moisture;
(5) the spouted drying of negative pressure 915MHz low frequency microwave: carry out in drying chamber, point three phases:
First stage: vacuum degree control at 0.09MPa, time 30 ~ 35min, spouted frequency 2min/ time, spouted time 2s, low frequency microwave power 6.2W/g;
Second stage: vacuum degree control at 0.09MPa, time 30 ~ 35min, spouted frequency 1min/ time, spouted time 3s, low frequency microwave power 12.42W/g;
Phase III: vacuum degree control at 0.09MPa, time 40 ~ 45min, spouted frequency 2min/ time, spouted time 2s, low frequency microwave power 7.75W/g;
(6) pack, preserve: dry end is cooled to room temperature, adopt aluminium foil bag that okra product, toppings bag, sauce bag are carried out merging nitrogen-filled seal packaging, obtain the instant crisp finished product bag of okra.
In step (3), colour protecting liquid is concentration 4 ‰ D-sodium iso-vc and 5 ‰ sodium bicarbonate solutions.
The frequency that in step (5), pulse is spouted and spouted time are controlled by magnetic valve.
Beneficial effect of the present invention:
Compared with traditional drying process, adopt the mode that negative-pressure microwave pulse is spouted, the uniformity of dry materials can be improved, the quality of dry rear product can be improved again.Utilize the feature that microwave energy penetration power is strong on the one hand, material inside and outside is heated up simultaneously and forms overall heating, shorten drying time, simultaneously due to rapid vaporization and the migration of internal batch moisture, form countless micro channel, produce porous structure, and stop the drying shrinkage of product, thus improve the fragility of product greatly; On the other hand, vacuum environment reduces the material surface concentration of steam and the boiling point of interiors of products water, make internal batch and outside pressure differential increase and make moisture can carry out drying at a lower temperature, the loss of material nutritional labeling can be reduced, ensure product quality.The easy superheated in corner that the early stage of drying adopts low pulse frequency low microwave power microwave " edge effect " can be produced so that sallow phenomenon reduce, and low pulse frequency avoids material caking phenomenon in dry run simultaneously; Dry second stage adopts high pulse frequencies height microwave power that internal batch can be made to produce more duct, stops the drying shrinkage of product and improves the fragility of product; It is low and be difficult to dry situation that the later stage of drying adopts low pulse frequency height microwave power to be used for improving later stage moisture, shortens drying time, make okra reach the effect of microbulking.The crisp finished product of okra that the inventive method is produced farthest maintains the original color and luster of product, local flavor and nutritive value, and all technological processes of drying means provided by the present invention all complete in same equipment, and production cost is low, good in economic efficiency.
Detailed description of the invention
The method without the instant crisp finished product of corner angle okra is prepared in the drying of embodiment 1: three stage pulse spouted negative pressure low frequency microwave
With fresh without corner angle okra for raw material, will without corner angle okra carry out selecting materials classification, clean impurity elimination, (the different V of D-of 4 ‰ that protects look
csodium and 5 ‰ sodium bicarbonate solution) blanching, the blanching time is 2 ~ 4min, and blanching temperature is 80 ~ 95 DEG C; Water quench will be used rapidly without corner angle okra after blanching, be cooled to material center temperature less than 30 DEG C, take out afterwards and drain surface moisture; Then will carry out the spouted drying of negative pressure 915MHz low frequency microwave without corner angle okra: the first stage: vacuum degree control at 0.09MPa, time 30 ~ 35min, spouted frequency 2min/ time, spouted time 2s, low frequency microwave power 6.2W/g; Second stage: vacuum degree control at 0.09MPa, time 30 ~ 35min, spouted frequency 1min/ time, spouted time 3s, low frequency microwave power 12.42W/g; Phase III: vacuum degree control at 0.09MPa, time 40 ~ 45min, spouted frequency 2min/ time, spouted time 2s, low frequency microwave power 7.75W/g.Be cooled to room temperature after drying terminates, adopt aluminium foil bag will carry out merging nitrogen-filled seal packaging without corner angle okra product, toppings bag, sauce bag, obtain without the instant crisp finished product bag of corner angle okra.The yellowish green value a of gained sample
*=-11.35, chlorophyll reserved 0.147mg/g, the reserved of MGP is 0.107mg/g, brittleness about 1800 ~ 2000g.
The method of the instant crisp finished product of hexagonal okra is prepared in the drying of embodiment 2: three stage pulse spouted negative pressure low frequency microwave
With fresh hexagonal okra for raw material, classification of hexagonal okra being carried out select materials, clean impurity elimination, (the different V of D-of 4 ‰ that protects look
csodium and 5 ‰ sodium bicarbonate solution) blanching, the blanching time is 2 ~ 4min, and blanching temperature is 80 ~ 95 DEG C; Hexagonal okra after blanching is used water quench rapidly, is cooled to material center temperature less than 30 DEG C, take out afterwards and drain surface moisture; Then hexagonal okra is carried out the spouted drying of negative pressure 915MHz low frequency microwave: the first stage: vacuum degree control at 0.09MPa, time 30 ~ 35min, spouted frequency 2min/ time, spouted time 2s, low frequency microwave power 6.2W/g; Second stage: vacuum degree control at 0.09MPa, time 30 ~ 35min, spouted frequency 1min/ time, spouted time 3s, low frequency microwave power 12.42W/g; Phase III: vacuum degree control at 0.09MPa, time 40 ~ 45min, spouted frequency 2min/ time, spouted time 2s, low frequency microwave power 7.75W/g.Be cooled to room temperature after drying terminates, adopt aluminium foil bag that hexagonal okra product, toppings bag, sauce bag are carried out merging nitrogen-filled seal packaging, obtain the instant crisp finished product bag of hexagonal okra.The yellowish green value a of gained sample
*=-11.35 ~-11.79, chlorophyll reserved 0.136 ~ 0.147mg/g, the reserved of MGP is 0.107 ~ 0.114mg/g, brittleness about 1800 ~ 2000g.
Claims (3)
1. the method for the instant crisp okra of three stage pulse spouted negative pressure low frequency microwave drying preparation, it is characterized in that with fresh okra for raw material, classification of okra being carried out select materials, cleaning impurity elimination, look is protected in blanching, cooling drains, the spouted drying of negative pressure 915MHz low frequency microwave, packaging storage; Concrete steps are as follows:
(1) to select materials classification: select fresh full, color evenly, be raw material without disease and pest, the okra that damages without significant mechanical, and size is basically identical;
(2) impurity elimination is cleaned: suitable okra of selecting materials removed the base of a fruit and root and wash away surface impurity;
(3) look is protected in blanching: the okra after cleaning is put into 80 ~ 95 DEG C of colour protecting liquid blanching 2-4min, takes out afterwards and drains surface moisture;
(4) cooling drains: the okra after blanching uses water quench rapidly, is cooled to material center temperature less than 30 DEG C, takes out afterwards and drains surface moisture;
(5) the spouted drying of negative pressure 915MHz low frequency microwave: carry out in drying chamber, point three phases:
First stage: vacuum degree control at 0.09MPa, time 30 ~ 35min, spouted frequency 2min/ time, spouted time 2s, low frequency microwave power 6.2W/g;
Second stage: vacuum degree control at 0.09MPa, time 30 ~ 35min, spouted frequency 1min/ time, spouted time 3s, low frequency microwave power 12.42W/g;
Phase III: vacuum degree control at 0.09MPa, time 40 ~ 45min, spouted frequency 2min/ time, spouted time 2s, low frequency microwave power 7.75W/g;
(6) pack, preserve: dry end is cooled to room temperature, adopt aluminium foil bag that okra product, toppings bag, sauce bag are carried out merging nitrogen-filled seal packaging, obtain the instant crisp finished product bag of okra.
2. the method for instant crisp okra is prepared in the drying of three stage pulse spouted negative pressure low frequency microwave according to claim 1, it is characterized in that in step (3), colour protecting liquid is concentration 4 ‰ D-sodium iso-vc and 5 ‰ sodium bicarbonate solutions.
3. the method for instant crisp okra is prepared in the drying of three stage pulse spouted negative pressure low frequency microwave according to claim 1, it is characterized in that the frequency that the middle pulse of step (5) is spouted and spouted time are controlled by magnetic valve.
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| CN105146366A (en) * | 2015-10-16 | 2015-12-16 | 江南大学 | Method for preparing leisure crispy bean granules by adopting combined drying of medium-short wave infrared vacuum and negative-pressure microwave pulse spraying |
| CN105146366B (en) * | 2015-10-16 | 2018-10-26 | 江南大学 | A kind of method that the infrared vacuum of intermediate waves prepares the crisp grain of legume fallow with the spouted combined drying of negative-pressure microwave pulse |
| CN105962180A (en) * | 2016-04-27 | 2016-09-28 | 江苏省农业科学院 | Method for increasing preservation rate of oxidation resistance ingredients in okra microwave vacuum-dried products by low-frequency ultrasonic wave hot scalding |
| CN105962180B (en) * | 2016-04-27 | 2019-12-03 | 江苏省农业科学院 | A kind of method that low-frequency ultrasonic waves blanching drift improves okra micro-wave vacuum product antioxidant content storage rate |
| CN106234564A (en) * | 2016-08-16 | 2016-12-21 | 江南大学 | A kind of low-frequency ultrasonic waves auxiliary improves Nostoc dehydration and the method for rehydration |
| CN106234564B (en) * | 2016-08-16 | 2019-04-30 | 江南大学 | A kind of method that low-frequency ultrasonic waves auxiliary improves nostoc dehydration and rehydration |
| CN107198160A (en) * | 2017-05-15 | 2017-09-26 | 安徽安亳食品有限公司 | One kind barbecue taste gumbo leisure food |
| CN107361125A (en) * | 2017-08-09 | 2017-11-21 | 宁夏大学 | A kind of matrimony vine microwave vacuum drying method |
| CN108354003A (en) * | 2017-12-28 | 2018-08-03 | 贺州智桂生物科技有限公司 | The method of microwave drying gumbo |
| CN113080396A (en) * | 2021-04-22 | 2021-07-09 | 广西北部湾海岳农业科技有限公司 | Self-heating meat crab pot |
| CN114698806A (en) * | 2022-05-19 | 2022-07-05 | 青岛安美瑞生物科技产业园股份有限公司 | Additive-free strawberry crisp making method and obtained product |
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