CN104642965A - Method for drying konjac slices with heat pump - Google Patents
Method for drying konjac slices with heat pump Download PDFInfo
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- CN104642965A CN104642965A CN201510087120.4A CN201510087120A CN104642965A CN 104642965 A CN104642965 A CN 104642965A CN 201510087120 A CN201510087120 A CN 201510087120A CN 104642965 A CN104642965 A CN 104642965A
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- China
- Prior art keywords
- drying
- konjac
- heat pump
- konjaku
- amorphophallus rivieri
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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
-
- 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
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a method for drying konjac slices with a heat pump. The method comprises the following steps: firstly, selecting fresh konjac free of damages and diseases, removing the peel of the fresh konjac and cutting the fresh konjac into konjac slices which are 3-7mm thick; mixing color retention agents L-cysteine, citric acid and ascorbic acid with water to prepare a color protecting solution, putting the processed konjac slices into the color protecting solution for performing color protecting for 3 minutes, taking out and draining the konjac slices, tiling the konjac slices on a material plate, and putting the material plate into a heat pump dryer to dry for 7-10 hours, wherein the moisture content of the dried konjac is 12%; finally, sealing and storing the dried konjac slices. According to the method disclosed by the invention, the drying energy consumption is reduced, and the drying efficiency is improved. Moreover, the color protecting agents are used for pre-processing, low-temperature drying is performed through the heat pump, the brown stains of the konjac in a drying process can be effectively avoided, and glucomannan is protected to be not easily subjected to sugar coking, so that the dried konjac has the advantages of being white in color, good in appearance, free of sulfur, low in cost and the like.
Description
Technical field
The present invention relates to a kind of method of heat pump drying slice food made from Amorphophallus rivieri, belong to the dry preparing technical field of agricultural product.
Background technology
Containing abundant glucomannans in konjaku, konjaku glucomannan (KGM) is a kind of water-soluble dietary fiber of HMW, has good alimentary health-care function, is called as the 7th nutrient.Konjaku flour can be used as thickener, gelling agent, emulsifying agent, filler etc., applies in the fields such as medicine, food, environmental protection.Along with people are to the understanding of Konja health-care function, to its demand also growing, meanwhile also more and more higher to konjaku quality requirement.At present, the konjaku drying processing nature that adopts dries and adopts coal hot-air drying means more, because konjaku contains a large amount of polyphenols and polyphenol oxidase, more serious oxidizing brown stain phenomenon can be there is in dry run, after brown stain, konjaku is by white overstrike, have impact on konjaku sense organ and quality.In order to prevent brown stain, adopting when heated-air drying titanium dioxide stove drying white, although the konjaku of stove drying drying can make konjaku bleach, there is the potential safety hazard that sulfur content exceeds standard.Drying is the important step in konjaku processing, and drying effect directly has influence on the quality of konjaku powder.The glucomannans contained in konjaku, easily there is sugared coking in it, thus affects konjaku quality under the high temperature conditions, adopts low temperature drying to protect glucomannans.
The features such as heat pump drying technology has that the thermal efficiency is high, energy-conservation, baking temperature is low, dried material quality better and health, are suitable for the drying of the materials such as the vegetables of the high and thermal sensitivity of moisture content and fish.At present, heat pump drying technical study has been carried out to cocoa, Chinese yam, apple, carrot, lichee, day lily, longan etc. both at home and abroad.In konjaku, water content is high, and water resistance is strong, and internal moisture is difficult to removing, also containing a large amount of polyphenols, and polyphenol oxidase, belong to the material that thermal sensitivity is strong, be applicable to using heat pump drying technology, yet there are no the report adopting heat pump drying konjaku.
Summary of the invention
The invention discloses a kind of method of heat pump drying slice food made from Amorphophallus rivieri, by color stabilizer process, adopt heat pump drying konjaku, thus obtain konjaku best in quality, save drying cost.The present invention effectively can overcome the more serious oxidizing brown stain phenomenon that prior art exists, and doses titanium dioxide stove drying in vain, brings food security hidden danger, and easily sugared coking occurs under hot conditions, thus affect the drawbacks such as konjaku quality.
Technical solution of the present invention is achieved in that
A method for heat pump drying slice food made from Amorphophallus rivieri, is characterized in that: first section konjaku is put into colour protecting liquid and soak, drain, be then laid on material disc, put into heat pump drier drying, seal preservation after drying; Concrete steps are as follows:
Step one, choose not damaged, disease-free fresh Amorphophallus rivieri, color stabilizer chooses Cys, citric acid, ascorbic acid;
Step 2, konjaku is removed the peel, slice thickness is 3 ~ 7mm;
Step 3, color stabilizer Cys, citric acid, ascorbic acid and water are mixedly configured into colour protecting liquid, the slice food made from Amorphophallus rivieri of step 2 process are put into colour protecting liquid, protects look 3min, slice food made from Amorphophallus rivieri is taken out and drains;
Step 4, the slice food made from Amorphophallus rivieri through step 3 process is laid on material disc, puts into heat pump drier drying 7 ~ 10h; Dried konjaku moisture content reaches 12%;
Step 5, the sealing of dried slice food made from Amorphophallus rivieri to be preserved.
Colour protecting liquid described in step 3, wherein add citric acid 8 ~ 10g, cysteine 0.1 ~ 0.4g, ascorbic acid 0.1 ~ 0.4g in every 1000ml colour protecting liquid, surplus is pure water.
Drying Technology Parameter described in step 4 is: hothouse temperature is 45 ~ 65 DEG C, and wind speed is 1 ~ 6m/s.
Advantage of the present invention and good effect are:
The present invention is according to the characteristic of the easy brown stain of konjaku dry run, heat pump low temperature drying technology is combined with color stabilizer pretreatment, carry out the drying processing of konjaku, color stabilizer citric acid can chelating polyphenol oxidase activity central copper ion, reduce the pH value on slice food made from Amorphophallus rivieri surface, suppress the activity of polyphenol oxidase, prevent the aldehydes matter oxidation in konjaku from generating quinone, avoid oxidation in dry run on the impact of konjaku color and luster and quality.Adopt heat pump drying temperature lower, can protect glucomannans that sugared coking not easily occurs, the drying product of the milky white konjaku of natural in color can be obtained, obtain the optimum drying parameter of heat pump drying konjaku simultaneously, reduce energy consumption, improve drying efficiency.The color stabilizer Cys adopted in the present invention, ascorbic acid are natural antioxidants, can Restrain browning, strengthen the stability of pigment.By the konjaku of the inventive method drying, not only look white, and outward appearance is good, and not sulfur-bearing, increases food security.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in detail, and the present embodiment is implemented under premised on technical solution of the present invention, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.
embodiment 1
A method for heat pump drying slice food made from Amorphophallus rivieri, implementation step is as follows:
Step one, choose not damaged, disease-free konjaku, clean up with water;
Step 2, by konjaku remove the peel, be cut into sheet, thickness is 3mm;
Step 3, the konjaku of step 2 process is put into colour protecting liquid 3min, described colour protecting liquid is made up of Cys, citric acid, ascorbic acid and water, wherein add citric acid 10g, cysteine 0.3g, ascorbic acid 0.3g in every 1000ml colour protecting liquid, surplus is pure water;
Step 4, to be laid on material disc by the konjaku that step 3 process obtains and to drain, put into the dry 7.7h of hothouse of heat pump drier, Drying Technology Parameter is: in dry run, hothouse temperature is 55 DEG C, and wind speed is 5m/s;
Step 5, the sealing of dried slice food made from Amorphophallus rivieri to be preserved.
embodiment 2
A method for heat pump drying slice food made from Amorphophallus rivieri, implementation step is as follows:
A method for heat pump drying slice food made from Amorphophallus rivieri, comprises the following steps:
Step one, choose not damaged, disease-free konjaku, clean up with water;
Step 2, by konjaku remove the peel, be cut into sheet, thickness is 5mm;
Step 3, the konjaku of step 2 process is put into colour protecting liquid 3min, described colour protecting liquid is made up of Cys, citric acid, ascorbic acid and water, wherein add citric acid 10g, cysteine 0.1g, ascorbic acid 0.1g in every 1000ml colour protecting liquid, surplus is pure water;
Step 4, to be laid on material disc by the konjaku that step 3 process obtains and to drain, put into the dry 8h of hothouse of heat pump drier, Drying Technology Parameter is: in dry run, hothouse temperature is 55 DEG C, and wind speed is 5m/s; Step 5, the sealing of dried slice food made from Amorphophallus rivieri to be preserved.
embodiment 3
A method for heat pump drying slice food made from Amorphophallus rivieri, implementation step is as follows:
Step one, choose not damaged, disease-free konjaku, clean up with water;
Step 2, by konjaku remove the peel, be cut into sheet, thickness is 5mm;
Step 3, the konjaku of step 2 process is put into colour protecting liquid 3min, described colour protecting liquid is made up of Cys, citric acid, ascorbic acid and water, wherein add citric acid 10g, Cys 0.2g, ascorbic acid 0.1 g in every 1000ml colour protecting liquid, surplus is pure water;
Step 4, to be laid on material disc by the konjaku that step 3 process obtains and to drain, put into the dry 6.5h of hothouse of heat pump drier, Drying Technology Parameter is: in dry run, baking temperature is 65 DEG C, and wind speed is 5m/s;
Step 5, the sealing of dried slice food made from Amorphophallus rivieri to be preserved.
Result shows: optimal processing parameter: temperature 55 DEG C, wind speed 5m/s, and thickness is add citric acid 10g, cysteine 0.1g, ascorbic acid 0.1g in 5mm, 1000ml colour protecting liquid.Adopt the slice food made from Amorphophallus rivieri natural in color of the inventive method drying white, sensory evaluation is higher.Adopt the inventive method required time to be 6 ~ 8h, the moisture content of gained slice food made from Amorphophallus rivieri is less than 12%, and drying time is short, rate of drying is fast, effective, operating efficiency is high, and cost is low.
Claims (3)
1. by a method for heat pump drying slice food made from Amorphophallus rivieri, it is characterized in that: first section konjaku is put into colour protecting liquid and soak, drain, be then laid on material disc, put into heat pump drier drying, after drying, seal preservation; Concrete steps are as follows:
Step one, choose not damaged, disease-free fresh Amorphophallus rivieri, color stabilizer chooses Cys, citric acid, ascorbic acid;
Step 2, konjaku is removed the peel, slice thickness is 3 ~ 7mm;
Step 3, color stabilizer Cys, citric acid, ascorbic acid and water are mixedly configured into colour protecting liquid, the slice food made from Amorphophallus rivieri of step 2 process are put into colour protecting liquid, protects look 3min, slice food made from Amorphophallus rivieri is taken out and drains;
Step 4, the slice food made from Amorphophallus rivieri through step 3 process is laid on material disc, puts into heat pump drier drying 7 ~ 10h; Dried konjaku moisture content reaches 12%;
Step 5, the sealing of dried slice food made from Amorphophallus rivieri to be preserved.
2. the method for a kind of heat pump drying slice food made from Amorphophallus rivieri according to claim 1, it is characterized in that: the colour protecting liquid described in step 3 wherein adds citric acid 8 ~ 10g, cysteine 0.1 ~ 0.4g, ascorbic acid 0.1 ~ 0.4g in every 1000ml colour protecting liquid, and surplus is pure water.
3. the method for a kind of heat pump drying slice food made from Amorphophallus rivieri according to claim 1, it is characterized in that: the Drying Technology Parameter described in step 4 is: hothouse temperature is 45 ~ 65 DEG C, wind speed is 1 ~ 6m/s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510087120.4A CN104642965A (en) | 2015-02-25 | 2015-02-25 | Method for drying konjac slices with heat pump |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510087120.4A CN104642965A (en) | 2015-02-25 | 2015-02-25 | Method for drying konjac slices with heat pump |
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| CN104642965A true CN104642965A (en) | 2015-05-27 |
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| CN201510087120.4A Pending CN104642965A (en) | 2015-02-25 | 2015-02-25 | Method for drying konjac slices with heat pump |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309990A (en) * | 2015-11-27 | 2016-02-10 | 滁州学院 | Okra heat pump drying technology |
| CN107439679A (en) * | 2017-06-16 | 2017-12-08 | 百色学院 | A kind of method for suppressing konjaku brown stain |
| CN107637751A (en) * | 2016-07-22 | 2018-01-30 | 阮华桂 | A kind of method that brown stain is prevented in slice food made from Amorphophallus rivieri process |
| CN114732113A (en) * | 2022-05-09 | 2022-07-12 | 华中农业大学 | Radish color protection liquid and method for controlling browning of dried radish |
Citations (5)
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|---|---|---|---|---|
| CN1559280A (en) * | 2004-02-27 | 2005-01-05 | 西南农业大学 | Method for drying devilstongue without sulfur |
| CN101040696A (en) * | 2007-04-20 | 2007-09-26 | 瑞昌市渝瑞食品有限公司 | Processing technique of the integrated application of yam |
| CN103416475A (en) * | 2013-08-29 | 2013-12-04 | 河南科技大学 | Method for drying Hami melon slices by nitrogen source low oxygen heat pump |
| CN103431333A (en) * | 2013-07-31 | 2013-12-11 | 湖北顺溪生物食品有限公司 | Konjak drying room and drying method |
| CN103444857A (en) * | 2013-08-29 | 2013-12-18 | 河南科技大学 | Method for drying apple pieces by nitrogen source low-oxygen heat pump |
-
2015
- 2015-02-25 CN CN201510087120.4A patent/CN104642965A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559280A (en) * | 2004-02-27 | 2005-01-05 | 西南农业大学 | Method for drying devilstongue without sulfur |
| CN101040696A (en) * | 2007-04-20 | 2007-09-26 | 瑞昌市渝瑞食品有限公司 | Processing technique of the integrated application of yam |
| CN103431333A (en) * | 2013-07-31 | 2013-12-11 | 湖北顺溪生物食品有限公司 | Konjak drying room and drying method |
| CN103416475A (en) * | 2013-08-29 | 2013-12-04 | 河南科技大学 | Method for drying Hami melon slices by nitrogen source low oxygen heat pump |
| CN103444857A (en) * | 2013-08-29 | 2013-12-18 | 河南科技大学 | Method for drying apple pieces by nitrogen source low-oxygen heat pump |
Non-Patent Citations (2)
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| 李丽 等: "山药热泵干燥特性及数学模型的研究", 《现代食品科技》 * |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309990A (en) * | 2015-11-27 | 2016-02-10 | 滁州学院 | Okra heat pump drying technology |
| CN107637751A (en) * | 2016-07-22 | 2018-01-30 | 阮华桂 | A kind of method that brown stain is prevented in slice food made from Amorphophallus rivieri process |
| CN107439679A (en) * | 2017-06-16 | 2017-12-08 | 百色学院 | A kind of method for suppressing konjaku brown stain |
| CN114732113A (en) * | 2022-05-09 | 2022-07-12 | 华中农业大学 | Radish color protection liquid and method for controlling browning of dried radish |
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Application publication date: 20150527 |
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