CN104642960A - Vacuum freeze-drying apparatus used for common yam rhizome, and using method thereof - Google Patents
Vacuum freeze-drying apparatus used for common yam rhizome, and using method thereof Download PDFInfo
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- CN104642960A CN104642960A CN201410096372.9A CN201410096372A CN104642960A CN 104642960 A CN104642960 A CN 104642960A CN 201410096372 A CN201410096372 A CN 201410096372A CN 104642960 A CN104642960 A CN 104642960A
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- vacuum freeze
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
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- Chemical Kinetics & Catalysis (AREA)
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- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Drying Of Solid Materials (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The present invention discloses vacuum freeze-drying apparatus used for common yam rhizome, and a using method thereof, and relates to the technical field of food vacuum freeze-drying. The vacuum freeze-drying apparatus comprises a drying compartment (1), a heating system (2), a refrigeration system (3), a vacuum system (4), an ice-melting system (5), a pneumatic systems (6) and an electrical control cabinet (7), a drying cabin (1 ) and a heating system (2). The refrigeration system (3), the vacuum system (4), the ice-melting system (5), the pneumatic systems (6) and the electrical control cabinet (7) are sequentially connected. The vacuum freeze-drying method for raw common yam rhizome materials comprises processes of sorting, washing, peeling, fractioning, molding, freezing, vacuum freeze-drying, sorting and inspecting, vacuum packaging and finishing. The vacuum freeze-drying apparatus has a simple structure and low power consumption. The vacuum freeze-dried common yam rhizome retains original nutrients, color and shape. The product has a low weight, does not need cold chain storage, is convenient to transport, and has low operation costs.
Description
Technical field:
The present invention relates to the Vacuum Freezing & Drying Technology field of food, be specifically related to a kind of Huaihe River mountain vacuum freeze and method.
Background technology:
Huai Shan is also known as Chinese yam, edible or medicinal with the block root of its hypertrophy, and meat is plump, is rich in starch.Huai Shan has a distinctive flavour, and be precious vegetables, grain is often made in torrid areas, is also a kind of invigorant, or the good raw material of wine brewing.Huai Shan is planted in China and has long cultivation history, and Huai Shan is generally acknowledged pollution-free vegetable and health-care vegetable, enjoys higher reputation in the international market.Mountain, Huaihe River is nutritious, and food of holding concurrently, medicine is body, containing rich in protein, vitamin, and the necessary amino acid of tens kinds of human bodies and mineral matter, has reducing blood lipid, raising or immunity moderation function, antiviral, anti-ageing, the anti-pharmacological action such as to swell and ache.In recent years, along with the raising of people's living standard, people change from economical to mass type the consumption of food, and pursuing natural regress into nature becomes fashion, as the Huai Shan of natural green medicine, by market is pursued.Along with expanding economy, the raising of people's living standard and the quickening of rhythm of life, the demand of domestic food just changes from simply having adequate food and clothing to natural, nutrition, convenience type, and therefore the industrial prospect of frozen dried food is very wide, and Huai Shan also develops to frozen dried food gradually.
Summary of the invention:
The object of this invention is to provide vacuum freeze and the method for a kind of Huai Shan, its device structure is simple, power consumption is few, Huai Shan after vacuum freeze-drying processing, have the following advantages: one: nutrition is substantially constant, because it is dry under low temperature and oxygen deprivation (vacuum) condition, original composition of Huai Shan is damaged hardly; Two is that form is substantially constant, and because it is discharged from the solid-state steam state that is converted into by moisture content, therefore the framework of Huai Shan does not change, and is just taken up space by ice crystal and forms space existence; Three is that color and luster is substantially constant, and due to cryodesiccated low temperature, oxygen lean conditions, physics, the chemical property of Huai Shan are very little, the respond of Huai Shan to visible ray does not have large change, due to oxidation possibility little, the degree of enzymatic browning is also little, original color and luster compare be easy to keep; Four is that original flavor is substantially constant, and the intrinsic fragrance ingredient in mountain, Huaihe River remains in amorphous concentrating part in a large number in freezing process, and during ice crystal vaporization, fragrance is unlikely along with effusion; Five is that the quality of solid content is not lost substantially, and because distillation steam rate travel is very little, object remains static substantially, and the mass loss of solid content is negligible; Six is that rehydration is good, instant, and because Huaihe River mountain plateau has, moisture drying is stagnant leaves a large amount of hole, and therefore, rehydration is good, can reach more than 95%, and rehydration both can complete for rapid several seconds to tens seconds; Seven be preserve convenient, keep natural, due to high dehydration rate, need not anticorrisive agent, both can have the extremely long shelf-life under normal temperature, if packing good, the shelf-life can more than 5 years, and product weight is light, and do not need cold chain to preserve, convenient transportation, operational expense is low.
In order to solve the problem existing for background technology, the present invention is by the following technical solutions: vacuum freeze of the present invention comprises: drying cabin 1, heating system 2, refrigeration system 3, vacuum system 4, ice melting system 5, pneumatic system 6 and electrical control cabinet 7, and drying cabin 1, heating system 2, refrigeration system 3, vacuum system 4, ice melting system 5, pneumatic system 6 are connected successively with electrical control cabinet 7.
Vacuum freeze-drying method of the present invention is: A, raw material sorting: adopting artificial has damage, disease and pest, to rot and defective raw material is separated by Huai Shan, carry out sorting and grouping, remove invalid raw material, clean peeling together under being convenient to;
B, cleaning peeling: adopt and manually the qualified Huaihe River mountain plateau material sub-elected is cleaned, the foul such as earth, sand on its surface of eccysis, and then remove the peel;
C, cutting are shaping: cut into slices with slicer in time by the Huai Shan after peeling;
D, to freeze: the Chinese yam slices after section is freezed in time in refrigeration system 3, accomplishes limit section limit prefreezing, to prevent the variable color of mountain, Huaihe River or microorganism recontamination;
E, vacuum freeze drying: the Chinese yam slices follow procedure of prefreezing is loaded in vacuum freeze and carries out vacuum freeze drying;
F, vacuum packaging: the Huai Shan after vacuum freeze drying is carried out sorting, metering in time, and vacuum packaging.
The present invention has following beneficial effect: its device structure is simple, power consumption is few, Huai Shan after vacuum freeze-drying processing, have the following advantages: one: nutrition is substantially constant, because it is dry under low temperature and oxygen deprivation (vacuum) condition, original composition of Huai Shan is damaged hardly; Two is that form is substantially constant, and because it is discharged from the solid-state steam state that is converted into by moisture content, therefore the framework of Huai Shan does not change, and is just taken up space by ice crystal and forms space existence; Three is that color and luster is substantially constant, and due to cryodesiccated low temperature, oxygen lean conditions, physics, the chemical property of Huai Shan are very little, the respond of Huai Shan to visible ray does not have large change, due to oxidation possibility little, the degree of enzymatic browning is also little, original color and luster compare be easy to keep; Four is that original flavor is substantially constant, and the intrinsic fragrance ingredient in mountain, Huaihe River remains in amorphous concentrating part in a large number in freezing process, and during ice crystal vaporization, fragrance is unlikely along with effusion; Five is that the quality of solid content is not lost substantially, and because distillation steam rate travel is very little, object remains static substantially, and the mass loss of solid content is negligible; Six is that rehydration is good, instant, and because Huaihe River mountain plateau has, moisture drying is stagnant leaves a large amount of hole, and therefore, rehydration is good, can reach more than 95%, and rehydration both can complete for rapid several seconds to tens seconds; Seven be preserve convenient, keep natural, due to high dehydration rate, need not anticorrisive agent, both can have the extremely long shelf-life under normal temperature, if packing good, the shelf-life can more than 5 years, and product weight is light, and do not need cold chain to preserve, convenient transportation, operational expense is low.
Accompanying drawing illustrates:
Fig. 1 is the structural representation of vacuum freeze in the present invention;
Fig. 2 is the flow chart of vacuum freeze-drying method in the present invention.
Detailed description of the invention:
With reference to Fig. 1-2, this detailed description of the invention takes following technical scheme: the vacuum freeze of this detailed description of the invention comprises drying cabin 1, heating system 2, refrigeration system 3, vacuum system 4, ice melting system 5, pneumatic system 6 and electrical control cabinet 7, and drying cabin 1, heating system 2, refrigeration system 3, vacuum system 4, ice melting system 5, pneumatic system 6 are connected successively with electrical control cabinet 7.
The vacuum freeze-drying method of this detailed description of the invention: vacuum freeze-drying method of the present invention is: A, raw material sorting: adopting artificial has damage, disease and pest, to rot and defective raw material is separated by Huai Shan, carry out sorting and grouping, remove invalid raw material, under being convenient to, clean peeling together;
B, cleaning peeling: adopt and manually the qualified Huaihe River mountain plateau material sub-elected is cleaned, the foul such as earth, sand on its surface of eccysis, and then remove the peel;
C, cutting are shaping: cut into slices with slicer in time by the Huai Shan after peeling;
D, to freeze: the Chinese yam slices after section is freezed in time in refrigeration system 3, accomplishes limit section limit prefreezing, to prevent the variable color of mountain, Huaihe River or microorganism recontamination;
E, vacuum freeze drying: the Chinese yam slices follow procedure of prefreezing is loaded in vacuum freeze and carries out vacuum freeze drying;
F, vacuum packaging: the Huai Shan after vacuum freeze drying is carried out sorting, metering in time, and vacuum packaging.
This detailed description of the invention has following beneficial effect: its device structure is simple, power consumption is few, Huai Shan after vacuum freeze-drying processing, have the following advantages: one: nutrition is substantially constant, because it is dry under low temperature and oxygen deprivation (vacuum) condition, original composition of Huai Shan is damaged hardly; Two is that form is substantially constant, and because it is discharged from the solid-state steam state that is converted into by moisture content, therefore the framework of Huai Shan does not change, and is just taken up space by ice crystal and forms space existence; Three is that color and luster is substantially constant, and due to cryodesiccated low temperature, oxygen lean conditions, physics, the chemical property of Huai Shan are very little, the respond of Huai Shan to visible ray does not have large change, due to oxidation possibility little, the degree of enzymatic browning is also little, original color and luster compare be easy to keep; Four is that original flavor is substantially constant, and the intrinsic fragrance ingredient in mountain, Huaihe River remains in amorphous concentrating part in a large number in freezing process, and during ice crystal vaporization, fragrance is unlikely along with effusion; Five is that the quality of solid content is not lost substantially, and because distillation steam rate travel is very little, object remains static substantially, and the mass loss of solid content is negligible; Six is that rehydration is good, instant, and because Huaihe River mountain plateau has, moisture drying is stagnant leaves a large amount of hole, and therefore, rehydration is good, can reach more than 95%, and rehydration rapid several seconds to tens seconds kind clocks both can complete; Seven be preserve convenient, keep natural, due to high dehydration rate, need not anticorrisive agent, both can have the extremely long shelf-life under normal temperature, if packing good, the shelf-life can more than 5 years, and product weight is light, and do not need cold chain to preserve, convenient transportation, operational expense is low.
Claims (2)
1. the vacuum freeze of a Huai Shan, it is characterized in that it comprises drying cabin (1), heating system (2), refrigeration system (3), vacuum system (4), ice melting system (5), pneumatic system (6) and electrical control cabinet (7), drying cabin (1), heating system (2), refrigeration system (3), vacuum system (4), ice melting system (5), pneumatic system (6) are connected successively with electrical control cabinet (7).
2. the vacuum freeze-drying method of a kind of Huai Shan according to claim 1, it is characterized in that vacuum freeze-drying method of the present invention: (A), raw material sorting: adopting artificial has damage, disease and pest, to rot and defective raw material is separated by Huai Shan, carry out sorting and grouping, remove invalid raw material, under being convenient to, clean peeling together;
(B), cleaning peeling: adopt and manually the qualified Huaihe River mountain plateau material sub-elected is cleaned, the foul such as earth, sand on its surface of eccysis, and then remove the peel;
(C), cutting is shaping: cut into slices with slicer in time by the Huai Shan after peeling;
(D), freeze: the Chinese yam slices after section is freezed in time in refrigeration system 3, accomplishes limit section limit prefreezing, to prevent the variable color of mountain, Huaihe River or microorganism recontamination;
(E), vacuum freeze drying: the Chinese yam slices follow procedure of prefreezing is loaded in vacuum freeze and carries out vacuum freeze drying;
(F), vacuum packaging: the Huai Shan after vacuum freeze drying is carried out sorting, metering in time, and vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410096372.9A CN104642960A (en) | 2014-03-08 | 2014-03-08 | Vacuum freeze-drying apparatus used for common yam rhizome, and using method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410096372.9A CN104642960A (en) | 2014-03-08 | 2014-03-08 | Vacuum freeze-drying apparatus used for common yam rhizome, and using method thereof |
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| CN104642960A true CN104642960A (en) | 2015-05-27 |
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| CN201410096372.9A Pending CN104642960A (en) | 2014-03-08 | 2014-03-08 | Vacuum freeze-drying apparatus used for common yam rhizome, and using method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595240A (en) * | 2015-12-02 | 2016-05-25 | 德化县泰生元农业综合开发公司 | Sugar-free instant Chinese yam powder and preparation method thereof |
| CN106053518A (en) * | 2016-06-02 | 2016-10-26 | 河南科技大学 | Device and method for simulating ice peak migration in Chinese yam in vacuum freeze-drying process |
| CN106172690A (en) * | 2016-07-29 | 2016-12-07 | 浙江省海洋水产研究所 | Shellfish processing device for sliced sheet |
| CN106212628A (en) * | 2016-07-29 | 2016-12-14 | 浙江省海洋水产研究所 | A kind of cold working apparatus of shellfish |
| CN106234550A (en) * | 2016-07-29 | 2016-12-21 | 浙江省海洋水产研究所 | A kind of cryodesiccated shellfish processing unit (plant) and method |
| CN107593901A (en) * | 2017-10-27 | 2018-01-19 | 桂林市味美园餐饮管理有限公司 | A kind of storage practice of Chinese yam |
| CN108931110A (en) * | 2018-07-25 | 2018-12-04 | 成都中医药大学 | A kind of bletilla medicine materical crude slice vacuum freeze-drying method |
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| CN2210510Y (en) * | 1994-08-31 | 1995-10-18 | 首都医科大学宣武医院 | Intelligence type milliampere stopwatch |
| CN2896161Y (en) * | 2005-11-23 | 2007-05-02 | 沈阳航天新阳速冻设备制造有限公司 | Efficient energy-saving continuous vacuum refrigeration drying device |
| CN103478637A (en) * | 2013-08-23 | 2014-01-01 | 广西大学 | Method for preparing dried Chinese yam through vacuum freeze drying |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595240A (en) * | 2015-12-02 | 2016-05-25 | 德化县泰生元农业综合开发公司 | Sugar-free instant Chinese yam powder and preparation method thereof |
| CN106053518A (en) * | 2016-06-02 | 2016-10-26 | 河南科技大学 | Device and method for simulating ice peak migration in Chinese yam in vacuum freeze-drying process |
| CN106053518B (en) * | 2016-06-02 | 2018-07-24 | 河南科技大学 | The device and method that ice cutting edge of a knife or a sword migrates inside RHIIZOMA DIOSCOREAE from Henan of China during simulation vacuum freeze-drying |
| CN106172690A (en) * | 2016-07-29 | 2016-12-07 | 浙江省海洋水产研究所 | Shellfish processing device for sliced sheet |
| CN106212628A (en) * | 2016-07-29 | 2016-12-14 | 浙江省海洋水产研究所 | A kind of cold working apparatus of shellfish |
| CN106234550A (en) * | 2016-07-29 | 2016-12-21 | 浙江省海洋水产研究所 | A kind of cryodesiccated shellfish processing unit (plant) and method |
| CN106234550B (en) * | 2016-07-29 | 2019-04-05 | 浙江省海洋水产研究所 | A kind of the shellfish processing unit (plant) and method of freeze-drying |
| CN107593901A (en) * | 2017-10-27 | 2018-01-19 | 桂林市味美园餐饮管理有限公司 | A kind of storage practice of Chinese yam |
| CN108931110A (en) * | 2018-07-25 | 2018-12-04 | 成都中医药大学 | A kind of bletilla medicine materical crude slice vacuum freeze-drying method |
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Application publication date: 20150527 |