CN104757462A - Processing method and processing device of dried dragon fruit slices - Google Patents
Processing method and processing device of dried dragon fruit slices Download PDFInfo
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- CN104757462A CN104757462A CN201510191212.7A CN201510191212A CN104757462A CN 104757462 A CN104757462 A CN 104757462A CN 201510191212 A CN201510191212 A CN 201510191212A CN 104757462 A CN104757462 A CN 104757462A
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- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 62
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 61
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 238000012545 processing Methods 0.000 title abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 5
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 5
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 5
- 239000000919 ceramic Substances 0.000 claims description 35
- 238000010438 heat treatment Methods 0.000 claims description 35
- 239000003381 stabilizer Substances 0.000 claims description 14
- 230000007246 mechanism Effects 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 6
- 244000000231 Sesamum indicum Species 0.000 abstract description 4
- 235000003434 Sesamum indicum Nutrition 0.000 abstract description 4
- 238000005520 cutting process Methods 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000004140 cleaning Methods 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 239000000834 fixative Substances 0.000 abstract 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000011869 dried fruits Nutrition 0.000 abstract 1
- 238000010409 ironing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
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- 239000002994 raw material Substances 0.000 description 5
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- 238000007602 hot air drying Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 206010015150 Erythema Diseases 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
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- 238000011160 research Methods 0.000 description 3
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- 239000008107 starch Substances 0.000 description 3
- 241000219357 Cactaceae Species 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
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- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 description 1
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 description 1
- 241001677302 Hylocereus Species 0.000 description 1
- 235000006662 Lansium Nutrition 0.000 description 1
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- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
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- 230000004438 eyesight Effects 0.000 description 1
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- 210000000936 intestine Anatomy 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a processing method and a processing device of dried dragon fruit slices. The processing method comprises the following steps: (A) cleaning dragon fruit, cutting off the two ends of the dragon fruit, and cutting the dragon fruit into slices with the thicknesses of 4-6mm along the transverse direction, or removing the peel and cutting the dragon fruit into slices with the thicknesses of 4-6mm along the transverse direction to obtain the fruit slices; (B) rapidly soaking the fruit slices into a color fixative for 30-60 minutes, then cleaning the fruit slices with clear water to remove the color fixative from the surfaces of the fruit slices, wherein the color fixative comprises the following components by weight percent: 0.5-1.0% of ascorbic acid, 0.5-1.0% of citric acid, 0.4-0.8% of table salt and the balance of water; (C) drying the fruit slices processed in the step (B) at the temperature of 50-60 DEG C until the water content of the fruit slices is 16-28%; (D) ironing the two sides of the dried fruit slices for 5-20 seconds at the temperature of 100-110 DEG C to obtain the dried dragon fruit slices. The dried dragon fruit slices prepared by the method have the strong characteristic aroma of the dragon fruit and the seeds of the dragon fruit emit unique fragrance of sesame.
Description
Technical field
The present invention relates to the process of fruit, be specifically related to the processing method of dragon fruit chankings Ganlei food.
Background technology
Dragon fruit, for the fruit fruit of cultivar in triangular prism platymiscium (or hylocereus genus) (the Hylocereus undatus) of Cactaceae (Cactaceae), originate from Central America, Vietnam, Thailand's equal distribution are wider, China is mainly distributed in the ground such as Taiwan, Guangdong, Guangxi, Yunnan, Guizhou, Fujian, and common kind comprises red skin plain boiled pork, red skin red meat, Calusena lansium plain boiled pork three kinds.Dragon fruit nutritive value is very abundant, and the anthocyanidin that it is rich in has anti-oxidant, Green Tea Extract, antidotal effect, also containing abundant water-soluble dietary fiber, has fat-reducing, hypoglycemic and purging and intestine lubricating action.The seed of dragon fruit, containing unrighted acid and polyphenoils, has perhaps many health-care efficacies.The nutrition of dragon fruit pericarp is also very abundant, and in pericarp, anthocyanidin content is abundanter, and this is the anti-oxidant of a kind of brute force and promotes the letones of immunity, and the effect of, Green Tea Extract anti-oxidant to human body is far away higher than vitamin C.In addition, pitaya peel also has improving eyesight, falls fire and good skin maintenance effect.Due to inside pericarp not containing organic acid and tannin, therefore can not puckery mouth, and due to carnification, mouthfeel easily with accept, therefore can be used.
Dragon fruit is to eat raw in the market, and converted products has red pitaya wine, dragon fruit juice, dragon fruit preserved fruit etc., and the dried product of dragon fruit is then little.Be that the original flavor chankings that primary raw material is made is done with dragon fruit, nutritious, unique flavor, market prospects are very wide.The full fruit that the present invention adopts is drawn materials, heated-air drying, hot shaping method, significantly can shorten drying time, reduce energy consumption, original color and taste, reduce the loss of the nutriments such as vitamin C, protein, pigment, products taste is good, and market prospects are very wide.
At present, the processing method that dragon fruit chankings is dry has following two patent applications.
Publication number is the processing method that the application for a patent for invention of CN 103637108A discloses crisp of a kind of dragon fruit, it is characterized in that taking dragon fruit as raw material, admix the starch adhesive be made up of flour, starch, refined salt, baking powder, sugar and nutrient powder, through cleaning, section, protect look, hanging, quick-frozen, vacuum frying de-oiling, the step of seasoning, packaging processes.Dragon fruit is added flour, starch, refined salt, baking powder, sugar etc. and forms through fried by visible above-mentioned patent application, and the original local flavor of dragon fruit is influenced.
Publication number is the processing method that the application for a patent for invention of CN 103652708A discloses crisp of a kind of dragon fruit, it is characterized in that taking dragon fruit as raw material, with boulton process predrying to moisture content be 10 ~ 20%, again flue chankings is put into Bulking tank and carry out changing temperature-pressure-difference and puffing, changing temperature-pressure-difference and puffing step comprises: at 70 ~ 90 DEG C, stagnate 5 ~ 10min, then instantaneously Pressure Drop is carried out expanded to vacuum state, keep vacuum state, and 1.5 ~ 3.5h is kept at 60 ~ 80 DEG C, finally be cooled to 40 ~ 50 DEG C, keep 15 ~ 45min.This preparation method, does not add pigment and additive in operating process, remains the color of former fruit, local flavor and nutrition preferably.But complex process, the energy consumption of method described in this patent application are high, especially dragon fruit seed is not through more than 100 DEG C Temperature Treatment, can not send distinctive sesame fragrance and mouthfeel.
Summary of the invention
Technical problem to be solved by this invention is to provide the dry preparation method of a kind of dragon fruit chankings, and the dragon fruit chankings prepared by the method is done not only has the strong characteristic perfume of dragon fruit, but also makes dragon fruit seed give out unique sesame fragrance.
The technical scheme that the present invention solves the problem is:
The preparation method that dragon fruit chankings is dry, the method comprises the following steps:
(A) clean flue fruit is cut two ends, be laterally cut into the thin slice that thickness is 4 ~ 6mm, or be laterally cut into the thin slice that thickness is 4 ~ 6mm after peeling, obtain chankings;
(B) chankings is immersed rapidly in color stabilizer and soak 30 ~ 60 minutes, then use clean water, remove the color stabilizer on chankings surface; Wherein, described color stabilizer is made up of the component of following percentage by weight: ascorbic acid 0.5 ~ 1.0%, citric acid 0.5 ~ 1.0%, salt 0.4 ~ 0.8%, and all the other are water;
(C) it is 16 ~ 28% that the chankings after step (B) being processed is dried to water content under the condition of 50 ~ 60 DEG C;
(D) by dried chankings under the condition of 100 ~ 110 DEG C two-sided hot branded 5 ~ 20 seconds, make chankings and do.
The Double-side hot baking apparatus that the present invention also provides a kind of described dragon fruit chankings dry, it is characterized in that, it comprises cabinet, the front side of this cabinet upper surface is provided with lower ceramic heating plate and the dry mould of flue chankings from bottom to top successively, rear side is provided with vertical column, the top of described column bends and is extended with transverse arm to front side, the end of this transverse arm is positioned at directly over lower ceramic heating plate, and the telescopic mechanism be provided with vertically downward, the lower end of telescopic mechanism is provided with ceramic heating plate, and the front side of upper ceramic heating plate is provided with handle;
Described telescopic mechanism comprises sleeve, guide post, Compress Spring and connecting plate, wherein,
The top of described sleeve is connected with described transverse arm, and lower port inwardly shrinks formation step; Described guide post is located in sleeve, and its top is provided with the shaft shoulder, and this shaft shoulder periphery mates with the inwall of described sleeve and adopts flat key to be connected, and following and connecting plate are fixed together; Described Compress Spring is on the guide bar sheathed, and upper end acts on the shaft shoulder of described guide post, and lower end acts on the step of sleeve, forces guide post to shrink in sleeve all the time;
In described flat key syndeton the length of keyway be more than or equal to ceramic heating plate convenient to lower ceramic heating plate between distance and described flat key syndeton in flat key length sum;
Described upper ceramic heating plate is fixed on the downside of the connecting plate in described telescopic mechanism.
This method adopts the high temperature of 100 ~ 110 DEG C to be that the chankings flue chankings Double-side hot of 4 ~ 6mm irons into chankings and does by thickness, made dragon fruit chankings is done not only has the strong characteristic perfume of dragon fruit, but also also makes dragon fruit seed give out unique sesame fragrance.
In addition, this method not sugaring and spices and other additives, keep the original color and taste of dragon fruit preferably.
Double-side hot baking apparatus structure provided by the present invention is simple, with low cost, and the industrial-scale production done for dragon fruit chankings and individual workship of family produce and provide favourable material conditions.
Accompanying drawing explanation
The structural representation of a specific embodiment of the Double-side hot baking apparatus that Fig. 1 ~ 7 are done for dragon fruit chankings of the present invention, wherein, Fig. 1 is front view, Fig. 2 is left view, Fig. 3 is top view, and Fig. 4 is the cutaway view Amplified image of local I in Fig. 2, and Fig. 5 is that A in Fig. 2 is to enlarged drawing, Fig. 6 is that in Fig. 2, B is to enlarged drawing, and Fig. 7 is the structural representation enlarged drawing of Fig. 2 middle sleeve formula telescoping mechanism 14.
Fig. 8 is the two-sided hot branded working state figure of Fig. 1 ~ 7 illustrated embodiment.
Fig. 9 is the moisture constriction coefficient (λ) of belt leather dragon fruit chankings and water content relation curve.
Figure 10 is the moisture constriction coefficient (λ) of not belt leather dragon fruit chankings and water content relation curve.
Detailed description of the invention
Example 1 (making the Double-side hot baking apparatus that dragon fruit chankings is dry)
See Fig. 1 ~ 3, the front side of cabinet 1 upper surface is provided with lower ceramic heating plate 2 and the dry mould 3 of flue chankings from bottom to top successively, rear side is provided with vertical column 4, the top of column 4 bends and is extended with transverse arm 5 to front side, the end of transverse arm 5 is positioned at directly over lower ceramic heating plate 2, and the telescopic mechanism 14 be provided with vertically downward, the lower end of telescopic mechanism 14 is provided with ceramic heating plate 12, and the front side of upper ceramic heating plate 12 is provided with handle 13.
See Fig. 4 and Fig. 5, the dry mould 3 of flue chankings is rectangle frame, the thickness that its thickness H does depending on flue chankings, circular is H=λ B, in formula, B is the thickness of pulp thin slice, and λ is syneresis coefficient, and this coefficient is determined by the change curve (see Fig. 9 and Figure 10) of pulp sheet thickness under different water cut.
See Fig. 6 and Fig. 7, telescopic mechanism 14 comprises sleeve 6, guide post 7, Compress Spring 8 and connecting plate 9, and wherein, the top of sleeve 6 is connected with transverse arm 5, and lower port is inwardly shunk and formed step 10; Guide post 7 is located in sleeve 6, and its top is provided with the shaft shoulder 11, and this shaft shoulder 11 periphery mates with the inwall of sleeve 6 and adopts flat key to be connected, and following is fixed together by sunk screw 17 and connecting plate 9; Compress Spring 8 is set on guide post 7, and upper end acts on the shaft shoulder 11 of guide post 7, and lower end acts on the step 10 of sleeve 6, forces guide post 7 to shrink in sleeve in 6 all the time.
See Fig. 6 and Fig. 7, above-mentioned flat key syndeton is formed by be located on the shaft shoulder 11 periphery four flat keys 15 and to be located at keyway 16 on sleeve 6 inwall, wherein, the length L of keyway 16 is more than or equal to distance L1 between ceramic heating plate 12 to lower ceramic heating plate 2 and flat key 15 length L2 sum.
See Fig. 7, upper ceramic heating plate 12 is fixed on the downside of connecting plate 9 in telescopic mechanism 14 by sunk screw 17.
Example 2 (processing belt leather dragon fruit chankings is done)
The preparation method that the dragon fruit chankings of this example is dry is made up of following steps:
(1) raw material sorting, select fresh, without disease and pest, dragon fruit fruit without eight to ninety percent rotten ripe, medium sized meat redness of going rotten;
(2) use flowing running water by clean for dragon fruit surface washing;
(3) fruit is cut two ends;
(4) by the thin slice that the fruit slices across cutting two ends becomes 4mm thick, chankings is obtained;
(5) chankings is immersed rapidly in color stabilizer and soak 40 minutes, then use clean water, remove the color stabilizer on chankings surface; Wherein, described color stabilizer is made up of the component of following percentage by weight: ascorbic acid 0.60%, citric acid 0.80%, salt 0.70%, and all the other are water;
(6) chankings after step (5) being processed puts into hot-air drying device or the baking oven of 50 DEG C, is dried to water content 28%;
(7) see Fig. 2, Fig. 8 and Fig. 5, in connection ceramic heating plate 12 and lower ceramic heating plate 2 power supply and the temperature setting ceramic heating plate 12 and lower ceramic heating plate 2 is 110 DEG C, then, first dried chankings is gathered, be laid in the dry mould 3 of chankings of thickness H=3 ㎜, pull down fixed handle 13 again, ceramic heating plate 12 is made to be pressed on pulp thin slice, the lower surface of ceramic heating plate 12 within two-sided hot branded 8 seconds, is made to be close on the dry mould 3 of flue chankings (shown in Fig. 8 state), then the active force acting on and pull on handle 13 is unclamped, on under the effect of Compress Spring 8, ceramic heating plate 12 is back to state shown in Fig. 2, namely dragon fruit chankings is dry makes,
(8) vacuum packaging must be the dry finished product of dragon fruit chankings of 3 ㎜ with the thickness of pericarp.
Example 3 (processing not belt leather dragon fruit chankings to do)
(1) raw material sorting, select fresh, without disease and pest, dragon fruit fruit without eight to ninety percent rotten ripe, medium sized meat redness of going rotten;
(2) use flowing running water by clean for dragon fruit surface washing;
(3) clean fruit is cut two ends;
(4) the artificial peeling of Fruit at two ends will be cut;
(5) by the thin slice that the fruit slices across of peeling becomes 5mm thick, chankings is obtained;
(6) chankings is immersed rapidly in color stabilizer and soak 60 minutes, then use clean water, remove the color stabilizer on chankings surface; Wherein, described color stabilizer is made up of the component of following percentage by weight: ascorbic acid 1.00%, citric acid 0.60%, salt 0.50%, and all the other are water;
(7) the flue chankings after step (5) being processed puts into hot-air drying device or the baking oven of 60 DEG C, is dried to water content 16%;
(8) see Fig. 2, Fig. 8 and Fig. 5, in connection ceramic heating plate 12 and lower ceramic heating plate 2 power supply and the temperature setting ceramic heating plate 12 and lower ceramic heating plate 2 is 100 DEG C, then, first dried chankings is gathered, be laid in the dry mould 3 of chankings of thickness H=2.5 ㎜, pull down fixed handle 13 again, ceramic heating plate 12 is made to be pressed on pulp thin slice, the lower surface of ceramic heating plate 12 within two-sided hot branded 16 seconds, is made to be close on the dry mould 3 of flue chankings (shown in Fig. 8 state), then the active force acting on and pull on handle 13 is unclamped, on under the effect of Compress Spring 8, ceramic heating plate 12 is back to state shown in Fig. 2, namely dragon fruit chankings is dry makes,
(9) vacuum packaging, the thickness obtained not with pericarp is the dry finished product of dragon fruit chankings of 2.5 ㎜.
Example 4 (flavor effect compares)
One, laboratory sample and reference substance
Sample: the dragon fruit chankings obtained by above-described embodiment 2 and 3 does 100g, is denoted as respectively, sample 1, sample 2;
Reference substance: prepare sample by publication number for scheme described in CN 103637108A patent application and get 100g too and be denoted as reference substance 1.Prepare sample by publication number for scheme described in CN 103652708A patent application get 100g too and be denoted as reference substance 2.
Two, experimental technique result
Sample and reference substance are weaved into respectively A, B, C, No. D, look for 10 volunteers, then smell its smell respectively, taste its flavour, outcome record is in following table 1.
Table 1
Example 5 (research of belt leather dragon fruit chankings syneresis coefficient (λ))
Research process is as follows:
(A) use the thickness prepared with embodiment 2 same process parameter and color stabilizer through color retention to be the chankings 20 of 5 ㎜, then 20 chankings are divided into 4 groups, often organize 5;
(B) 4 samples that step (A) obtains are put into hot-air drying device or the baking oven of 55 DEG C, the water content being dried to 1st ~ 4 groups is followed successively by 15%; 20%; 25%; 30%, then record and often organize the dried average thickness of chankings, this thickness is respectively 2.1mm; 2.2mm; 2.4mm; 2.6mm;
(C) the syneresis coefficient λ respectively of 1st ~ 4 groups is obtained by formula chankings dry thickness ÷ chankings thickness=λ
1=0.42; λ
2=0.44; λ
3=0.48; λ
4=0.52; Then be ordinate with water content, syneresis coefficient is that abscissa draws out calibration curve equation, the results are shown in Figure 9.
Example 6 (not the research of belt leather dragon fruit chankings syneresis coefficient (λ))
(A) use the thickness prepared with embodiment 3 same process parameter and color stabilizer through color retention to be the chankings 20 of 5 ㎜, then 20 chankings are divided into 4 groups, often organize 5;
(B) 4 groups of chankings that step (A) obtains are put into respectively hot-air drying device or the baking oven of 55 DEG C, the water content being dried to 1st ~ 4 groups is followed successively by 15%; 20%; 25%; 30%, then record and often organize the dried average thickness of chankings, this thickness is respectively 1.8mm; 1.9mm; 2.2mm; 2.4mm;
(C) the syneresis coefficient λ respectively of 1st ~ 4 groups is obtained by formula chankings dry thickness ÷ chankings thickness=λ
1=0.36; λ
2=0.38; λ
3=0.44; λ
4=0.48; Then be ordinate with water content, syneresis coefficient is that abscissa draws out calibration curve equation, the results are shown in Figure 10.
Claims (2)
1. the processing method that dragon fruit chankings is dry, the method comprises the following steps:
(A) clean flue fruit is cut two ends, be laterally cut into the thin slice that thickness is 4 ~ 6mm, or be laterally cut into the thin slice that thickness is 4 ~ 6mm after peeling, obtain chankings;
(B) chankings is immersed rapidly in color stabilizer and soak 30 ~ 60 minutes, then use clean water, remove the color stabilizer on chankings surface; Wherein, described color stabilizer is made up of the component of following percentage by weight: ascorbic acid 0.5 ~ 1.0%, citric acid 0.5 ~ 1.0%, salt 0.4 ~ 0.8%, and all the other are water;
(C) it is 16 ~ 28% that the chankings after step (B) being processed is dried to water content under the condition of 50 ~ 60 DEG C;
(D) by dried chankings under the condition of 100 ~ 110 DEG C two-sided hot branded 5 ~ 20 seconds, make chankings and do.
2. prepare the Double-side hot baking apparatus that dragon fruit chankings is dry as claimed in claim 1 for one kind, it is characterized in that, it comprises cabinet (1), the front side of this cabinet 1 upper surface is provided with lower ceramic heating plate (2) and the dry mould of flue chankings (3) from bottom to top successively, rear side is provided with vertical column (4), the top of described column (4) bends and is extended with transverse arm (5) to front side, the end of transverse arm (5) is positioned at directly over lower ceramic heating plate (2), and the telescopic mechanism (14) be provided with vertically downward, the lower end of telescopic mechanism (14) is provided with ceramic heating plate (12), the front side of upper ceramic heating plate (12) is provided with handle (13),
Described telescopic mechanism (14) comprises sleeve (6), guide post (7), Compress Spring (8) and connecting plate (9), wherein,
The top of described sleeve (6) is connected with described transverse arm (5), and lower port is inwardly shunk and formed step (10); Described guide post (7) is located in sleeve (6), its top is provided with the shaft shoulder (11), this shaft shoulder (11) periphery mates with the inwall of described sleeve (6) and adopts flat key to be connected, and following and connecting plate (9) are fixed together; Described Compress Spring (8) is set on guide post (7), and, upper end acts on the shaft shoulder (11) of described guide post (7), lower end acts on the step (10) of sleeve (6), forces guide post (7) to shrink in sleeve in (6) all the time;
In described flat key syndeton, the length of keyway (16) is more than or equal to flat key (15) length sum in ceramic heating plate (12) to the distance between lower ceramic heating plate (2) and described flat key syndeton;
Described upper ceramic heating plate (12) is fixed on the downside of the connecting plate (9) in described telescopic mechanism (14).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510191212.7A CN104757462B (en) | 2015-04-21 | 2015-04-21 | A kind of dragon fruit chankings dry processing method and its equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510191212.7A CN104757462B (en) | 2015-04-21 | 2015-04-21 | A kind of dragon fruit chankings dry processing method and its equipment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104757462A true CN104757462A (en) | 2015-07-08 |
| CN104757462B CN104757462B (en) | 2018-02-13 |
Family
ID=53639840
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510191212.7A Active CN104757462B (en) | 2015-04-21 | 2015-04-21 | A kind of dragon fruit chankings dry processing method and its equipment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104757462B (en) |
Cited By (1)
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