CN104757462B - A kind of dragon fruit chankings dry processing method and its equipment - Google Patents
A kind of dragon fruit chankings dry processing method and its equipment Download PDFInfo
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- CN104757462B CN104757462B CN201510191212.7A CN201510191212A CN104757462B CN 104757462 B CN104757462 B CN 104757462B CN 201510191212 A CN201510191212 A CN 201510191212A CN 104757462 B CN104757462 B CN 104757462B
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- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 52
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 49
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 19
- 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
- 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
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000003381 stabilizer Substances 0.000 claims abstract description 14
- 238000012545 processing Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 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 33
- 230000007246 mechanism Effects 0.000 claims description 13
- 230000006835 compression Effects 0.000 claims description 8
- 238000007906 compression Methods 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 abstract description 4
- 235000003434 Sesamum indicum Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000002304 perfume Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000010985 leather Substances 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000013558 reference substance Substances 0.000 description 5
- 238000007602 hot air drying Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 description 3
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
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- 239000000843 powder Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 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
- 241001677302 Hylocereus Species 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
- 238000011088 calibration curve Methods 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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- 235000020688 green tea extract Nutrition 0.000 description 2
- 229940094952 green tea extract Drugs 0.000 description 2
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- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
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- 230000001007 puffing effect Effects 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 206010015150 Erythema Diseases 0.000 description 1
- 235000006662 Lansium Nutrition 0.000 description 1
- 241001156382 Lansium Species 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
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- 235000020419 dragon fruit juice Nutrition 0.000 description 1
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- 210000000936 intestine Anatomy 0.000 description 1
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- 238000004806 packaging method and process Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
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- 235000021081 unsaturated fats Nutrition 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 present invention relates to the processing method and its equipment that a kind of dragon fruit chankings is done, wherein the described method comprises the following steps：(A) clean flue fruit is cut into both ends, is laterally cut into the thin slice that thickness is 4~6mm, or the thin slice that thickness is 4~6mm is laterally cut into after peeling, obtain chankings；(B) chankings is immersed rapidly in color stabilizer and soaked 30~60 minutes, then cleaned with clear water, remove the color stabilizer on chankings surface；Wherein, described color stabilizer consists of the following components in percentage by weight：Ascorbic acid 0.5~1.0%, citric acid 0.5~1.0%, salt 0.4~0.8%, remaining is water；(C) it is 16~28% to dry the chankings after step (B) processing to water content under conditions of 50~60 DEG C；(D) dried chankings is made chankings and done two-sided hot branded 5~20 seconds under conditions of 100~110 DEG C.Dragon fruit chankings prepared by this method is dry not only with the strong characteristic perfume of dragon fruit, but also dragon fruit seed is given out unique sesame fragrance.
Description
Technical field
The present invention relates to the processing of fruit, and in particular to the processing method of dragon fruit chankings Ganlei's food.
Background technology
Dragon fruit, it is triangular prism platymiscium (or hylocereus category) (Hylocereus of Cactaceae (Cactaceae)
Undatus the fruit fruit of cultivar in), originating from Central America, Vietnam, Thailand's equal distribution are wider, and China is mainly distributed on
The ground such as Taiwan, Guangdong, Guangxi, Yunnan, Guizhou, Fujian, common kind include red skin and white flesh, red skin red meat, Calusena lansium plain boiled pork three
Kind.Dragon fruit nutritive value is very abundant, and the anthocyanidin that it is rich in has the function that anti-oxidant, Green Tea Extract, anti-aging, also contains
There is abundant water-soluble dietary fiber, there is fat-reducing, hypoglycemic and purging and intestine lubricating action.The seed of dragon fruit, contains unsaturated fat
Acid and polyphenoils, have perhaps many health-care efficacies.The nutrition of dragon fruit pericarp is also very abundant, and anthocyanidin contains in pericarp
Measure it is more rich, this be a kind of the anti-oxidant of strength and lifting immunity letones, anti-oxidant to human body, Green Tea Extract effect
Fruit is significantly larger than vitamin C.In addition, pitaya peel also has improving eyesight, fall fire and good skin maintenance effect.Due to inside pericarp
Without organic acid and tannin, thus will not puckery mouth, and due to carnification, mouthfeel with receiving, therefore can easily be used.
For dragon fruit based on eating raw, converted products has red pitaya wine, dragon fruit juice, dragon fruit preserved fruit in the market
Deng the dried product of dragon fruit is then seldom.Done by original flavor chankings made of primary raw material of dragon fruit, nutritious, unique flavor,
Market prospects are very wide.Full fruit materials, heated-air drying, the method for hot shaping that the present invention uses, when significantly can shorten dry
Between, energy consumption is reduced, original color and taste, reduces the loss of the nutriments such as vitamin C, protein, pigment, products taste is good,
Market prospects are very wide.
At present, the dry processing method of dragon fruit chankings has following two patent applications.
Publication No. CN 103637108A application for a patent for invention discloses a kind of processing method of pitaya crisp sheets, its
It is characterized in, using dragon fruit as raw material, the starch adhesive made of flour, starch, refined salt, baking powder, sugar and nutrient powder being admixed, by clear
Wash, cut into slices, color protection, hanging, quick-frozen, vacuum frying de-oiling, seasoning, packaging the step of be process.It can be seen that above-mentioned patent application
Dragon fruit is added into flour, starch, refined salt, baking powder, sugar etc. to form through frying, the original flavor of dragon fruit is impacted.
Publication No. CN 103652708A application for a patent for invention discloses a kind of processing method of pitaya crisp sheets, its
It is characterized in using dragon fruit as raw material, predrying with boulton process to moisture content is 10~20%, then flue chankings is put into swollen
Change tank and carry out changing temperature-pressure-difference and puffing, changing temperature-pressure-difference and puffing step includes：5~10min is stagnated at 70~90 DEG C, then moment will
Pressure is down to vacuum state and carries out expanded, holding vacuum state, and 1.5~3.5h is kept at 60~80 DEG C, is finally cooled to
40~50 DEG C, keep 15~45min.This preparation method, pigment and additive are not added in operating process, is preferably remained
Color, flavor and the nutrition of raw water fruit.But complex process, the high energy consumption of the patent application methods described, especially dragon fruit
Seed is not handled by 100 DEG C of temperatures above, it is impossible to sends distinctive sesame fragrance and mouthfeel.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of dry preparation method of dragon fruit chankings, prepared by this method
Dragon fruit chankings it is dry not only there is the strong characteristic perfume of dragon fruit, but also dragon fruit seed is given out the sesame of uniqueness
Fragrance.
Technical proposal that the invention solves the above-mentioned problems is：
A kind of dry preparation method of dragon fruit chankings, this method comprise the following steps：
(A) clean flue fruit is cut into both ends, is laterally cut into the thin slice that thickness is 4~6mm, or after peeling laterally
The thin slice that thickness is 4~6mm is cut into, obtains chankings；
(B) chankings is immersed rapidly in color stabilizer and soaked 30~60 minutes, then cleaned with clear water, remove chankings surface
Color stabilizer；Wherein, described color stabilizer consists of the following components in percentage by weight：Ascorbic acid 0.5~1.0%, citric acid
0.5~1.0%, salt 0.4~0.8%, remaining is water；
(C) it is 16~28% to dry the chankings after step (B) processing to water content under conditions of 50~60 DEG C；
(D) dried chankings is made chankings and done two-sided hot branded 5~20 seconds under conditions of 100~110 DEG C.
The present invention also provides a kind of dragon fruit chankings dry Double-side hot baking apparatus, it is characterised in that and it includes cabinet,
The front side of the cabinet upper surface is sequentially provided with the lower dry mould of ceramic heating plate and flue chankings from bottom to top, and rear side is provided with vertical
Column, the top of the column, which is bent to front side, is extended with transverse arm, and the end of the transverse arm is located at the surface of lower ceramic heating plate,
And upper ceramic heating plate is provided with provided with telescopic mechanism vertically downward, the lower end of telescopic mechanism, upper ceramics add
The front side of hot plate is provided with handle；
Described telescopic mechanism includes sleeve, guide rod, compression spring and connecting plate, wherein,
The top of the sleeve is connected with the transverse arm, and lower port forms step to contract；The guide rod is worn
It is located in sleeve, its top is provided with the shaft shoulder, and the shaft shoulder periphery matches with the inwall of the sleeve and uses flat key to be connected, following
It is fixed together with connecting plate；The compression spring is arranged on the guide bar, and upper end is acted on the shaft shoulder of the guide rod,
Lower end is acted on the step of sleeve, forces guide rod to shrink in sleeve all the time；
It is convenient to lower ceramic heating plate to be more than or equal to upper ceramic heating plate for the length of keyway in described flat key attachment structure
The distance between with flat key length sum in the flat key attachment structure；
Described upper ceramic heating plate is fixed on the downside of the connecting plate in the telescopic mechanism.
This method uses 100~110 DEG C of high temperature that thickness is ironed into chankings for 4~6mm chankings flue chankings Double-side hot
Dry, made dragon fruit chankings is dry not only to have the strong characteristic perfume of dragon fruit, but also also distributes dragon fruit seed
Go out the sesame fragrance of uniqueness.
In addition, the original color and taste of this method not sugaring and spices and other additives, preferably holding dragon fruit.
Double-side hot baking apparatus provided by the present invention is simple in construction, cost is cheap, the industrialization rule done for dragon fruit chankings
Mould produces and the production of individual workship of family provides favourable material conditions.
Brief description of the drawings
Fig. 1~7 are that the structure of a specific embodiment of the Double-side hot baking apparatus that dragon fruit chankings of the present invention is done is shown
It is intended to, wherein, Fig. 1 is front view, and Fig. 2 is left view, and Fig. 3 is top view, and Fig. 4 is in Fig. 2 local I cutaway view Amplified image, Fig. 5
It is that the A in Fig. 2 is put for B in Fig. 2 to enlarged drawing, Fig. 6 to enlarged drawing, Fig. 7 for the structural representation of Fig. 2 middle sleeve formulas telescoping mechanism 14
Big figure.
Fig. 8 is the two-sided hot branded working state figure of the illustrated embodiment of Fig. 1~7.
Fig. 9 is the aqueous constriction coefficient (λ) and water content relation curve of belt leather dragon fruit chankings.
Figure 10 is the not aqueous constriction coefficient (λ) of belt leather dragon fruit chankings and water content relation curve.
Embodiment
Example 1 (makes the dry Double-side hot baking apparatus of dragon fruit chankings)
Referring to Fig. 1~3, the front side of the upper surface of cabinet 1 is sequentially provided with lower ceramic heating plate 2 and flue chankings and done from bottom to top
Mould 3, rear side are provided with vertical column 4, and the top of column 4 bends to front side and is extended with transverse arm 5, under the end of transverse arm 5 is located at
The surface of ceramic heating plate 2, and provided with telescopic mechanism 14 vertically downward, the lower end of telescopic mechanism 14 is set
There is upper ceramic heating plate 12, the front side of upper ceramic heating plate 12 is provided with handle 13.
Referring to Fig. 4 and Fig. 5, the dry mould 3 of flue chankings is rectangle frame, and its thickness H is depending on the thickness that flue chankings is done, tool
Body computational methods are H=λ B, and in formula, B is the thickness of pulp thin slice, and λ is syneresis coefficient, and the coefficient is by under different water cut
The change curve (see Fig. 9 and Figure 10) of pulp sheet thickness determines.
Referring to Fig. 6 and Fig. 7, telescopic mechanism 14 includes sleeve 6, guide rod 7, compression spring 8 and connecting plate 9, its
In, the top of sleeve 6 is connected with transverse arm 5, and lower port forms step 10 to contract；Guide rod 7 is located in sleeve 6,
Its top is provided with the shaft shoulder 11, and the periphery of the shaft shoulder 11 matches with the inwall of sleeve 6 and uses flat key to be connected, and following is by sunk screw
17 are fixed together with connecting plate 9；Compression spring 8 is set on guide rod 7, and, upper end acts on the shaft shoulder 11 of guide rod 7
On, lower end is acted on the step 10 of sleeve 6, forces guide rod 7 to shrink in sleeve 6 all the time.
Referring to Fig. 6 and Fig. 7, above-mentioned flat key attachment structure is by being located at four flat keys 15 on the periphery of the shaft shoulder 11 and being located at sleeve
Keyway 16 is formed on 6 inwalls, wherein, the length L of keyway 16 is more than or equal to upper ceramic heating plate 12 between lower ceramic heating plate 2
Distance L1 and the length L2 sums of flat key 15.
Referring to Fig. 7, upper ceramic heating plate 12 is fixed in telescopic mechanism 14 under connecting plate 9 by sunk screw 17
Side.
Example 2 (processing belt leather dragon fruit chankings is done)
The dry preparation method of the dragon fruit chankings of this example comprises the steps of：
(1) raw material sorts, and selection is fresh, no disease and pests harm, nothing are gone rotten, and eight to ninety percent rotten ripe, medium sized meat is red
The flue fruits of color；
(2) it is with flowing running water that dragon fruit surface washing is clean；
(3) fruit is cut into both ends；
(4) the fruit slices across for cutting both ends is obtained into chankings into thin slice thick 4mm；
(5) chankings is immersed rapidly in color stabilizer and soaked 40 minutes, then cleaned with clear water, remove the color protection on chankings surface
Agent；Wherein, described color stabilizer consists of the following components in percentage by weight：Ascorbic acid 0.60%, citric acid 0.80%, food
Salt 0.70%, remaining is water；
(6) chankings after step (5) processing is put into 50 DEG C of hot-air drying device or baking oven, dried to water content
28%；
(7) power supply of ceramic heating plate 12 and lower ceramic heating plate 2 and ceramics are set referring to Fig. 2, Fig. 8 and Fig. 5, in connection
Heating plate 12 and the temperature of lower ceramic heating plate 2 are 110 DEG C, and then, first dried chankings gathers, is laid in thickness H=3
In the ㎜ dry mould 3 of chankings, handle 13 is pulled still further below, ceramic heating plate 12 is pressed on pulp thin slice, two-sided hot branded 8 seconds
The lower surface of ceramic heating plate 12 is close on the dry mould 3 of flue chankings (state shown in Fig. 8), then unclamp and act on pulling
Active force on handle 13, in the presence of the compression spring 8 on ceramic heating plate 12 be back to state shown in Fig. 2, dragon fruit fruit
Piece is dry to be made；
(8) it is vacuum-packed, produces the dry finished product of dragon fruit chankings that the thickness with pericarp is 3 ㎜.
Example 3 (belt leather dragon fruit chankings is not done for processing)
(1) raw material sorts, and selection is fresh, no disease and pests harm, nothing are gone rotten, and eight to ninety percent rotten ripe, medium sized meat is red
The flue fruits of color；
(2) it is with flowing running water that dragon fruit surface washing is clean；
(3) clean fruit is cut into both ends；
(4) fruit at both ends will be cut using artificial peeling；
(5) the fruit slices across of peeling is obtained into chankings into thin slice thick 5mm；
(6) chankings is immersed rapidly in color stabilizer and soaked 60 minutes, then cleaned with clear water, remove the color protection on chankings surface
Agent；Wherein, described color stabilizer consists of the following components in percentage by weight：Ascorbic acid 1.00%, citric acid 0.60%, food
Salt 0.50%, remaining is water；
(7) the flue chankings after step (5) processing is put into 60 DEG C of hot-air drying device or baking oven, dried to aqueous
Amount 16%；
(8) power supply of ceramic heating plate 12 and lower ceramic heating plate 2 and ceramics are set referring to Fig. 2, Fig. 8 and Fig. 5, in connection
Heating plate 12 and the temperature of lower ceramic heating plate 2 are 100 DEG C, and then, first dried chankings gathers, is laid in thickness H=
In the 2.5 ㎜ dry mould 3 of chankings, handle 13 is pulled still further below, ceramic heating plate 12 is pressed on pulp thin slice, it is two-sided hot branded
The lower surface of ceramic heating plate 12 is close on the dry mould 3 of flue chankings (state shown in Fig. 8), then unclamp and act on
Pull the active force on handle 13, in the presence of the compression spring 8 on ceramic heating plate 12 be back to state shown in Fig. 2, flue
Fruit chankings is dry to be made；
(9) it is vacuum-packed, the thickness produced without pericarp is the 2.5 ㎜ dry finished product of dragon fruit chankings.
Example 4 (flavor effect compares)
First, laboratory sample and reference substance
Sample：100g is done for the dragon fruit chankings obtained by above-described embodiment 2 and 3, is denoted as respectively, sample 1, sample 2；
Reference substance：The scheme as described in Publication No. CN 103637108A patent applications prepares sample and similarly takes 100g
And it is denoted as reference substance 1.The scheme as described in Publication No. CN 103652708A patent applications prepares sample and similarly takes 100g simultaneously
It is denoted as reference substance 2.
2nd, experimental method result
By sample and reference substance weave into respectively A, B, C, No. D, look for 10 volunteers, then smell its smell respectively, taste it
Flavour, as a result it is recorded in table 1 below.
Table 1
Example 5 (research of belt leather dragon fruit chankings syneresis coefficient (λ))
Research process is as follows：
(A) chankings that the thickness through color retention is 5 ㎜ is prepared using technological parameter same as Example 2 and color stabilizer
20,20 chankings are then divided into 4 groups, every group 5；
(B) 4 samples for obtaining step (A) are put into 55 DEG C of hot-air drying device or baking oven, are dried to the 1st~4
The water content of group is followed successively by 15%；20%；25%；30%, then measure every group of dried average thickness of chankings, the thickness point
Wei not 2.1mm；2.2mm；2.4mm；2.6mm；
(C) the syneresis coefficient that the 1st~4 group is obtained by formula chankings dry thickness ÷ chankings thickness=λ distinguishes λ1=
0.42；λ2=0.44；λ3=0.48；λ4=0.52；Then using water content as ordinate, syneresis coefficient is drawn for abscissa
Go out calibration curve equation, as a result see Fig. 9.
Example 6 (the not research of belt leather dragon fruit chankings syneresis coefficient (λ))
(A) chankings that the thickness through color retention is 5 ㎜ is prepared using technological parameter same as Example 3 and color stabilizer
20,20 chankings are then divided into 4 groups, every group 5；
(B) 4 groups of chankings for obtaining step (A) are respectively put into 55 DEG C of hot-air drying device or baking oven, are dried to the 1st
~4 groups of water content is followed successively by 15%；20%；25%；30%, then measure every group of dried average thickness of chankings, the thickness
Degree is respectively 1.8mm；1.9mm；2.2mm；2.4mm；
(C) the syneresis coefficient that the 1st~4 group is obtained by formula chankings dry thickness ÷ chankings thickness=λ distinguishes λ1=
0.36；λ2=0.38；λ3=0.44；λ4=0.48；Then using water content as ordinate, syneresis coefficient is drawn for abscissa
Go out calibration curve equation, as a result see Figure 10.
Claims (1)
1. a kind of dry processing method of dragon fruit chankings, this method comprise the following steps：
(A) clean flue fruit is cut into both ends, is laterally cut into the thin slice that thickness is 4~6mm, or be laterally cut into after peeling
Thickness is 4~6mm thin slice, obtains chankings；
(B) chankings is immersed rapidly in color stabilizer and soaked 30~60 minutes, then cleaned with clear water, remove the color protection on chankings surface
Agent；Wherein, described color stabilizer consists of the following components in percentage by weight：Ascorbic acid 0.5~1.0%, citric acid 0.5~
1.0%, salt 0.4~0.8%, remaining is water；
(C) it is 16~28% to dry the chankings after step (B) processing to water content under conditions of 50~60 DEG C；
(D) dried chankings is made chankings and done two-sided hot branded 5~20 seconds under conditions of 100~110 DEG C；Wherein,
It is described it is two-sided it is hot branded be to be realized using following Double-side hot baking apparatus：
The Double-side hot baking apparatus includes cabinet (1), the cabinet（1）The front side of upper surface is sequentially provided with lower ceramics and added from bottom to top
Hot plate (2) and the dry mould of flue chankings (3), rear side are provided with vertical column (4), and the top of the column (4) is bent to front side
It is extended with transverse arm (5), the end of transverse arm (5) is located at the surface of lower ceramic heating plate (2), and telescopic provided with vertically downward
Telescoping mechanism (14), the lower end of telescopic mechanism (14) are provided with upper ceramic heating plate (12), upper ceramic heating plate (12)
Front side is provided with handle (13)；
Described telescopic mechanism (14) includes sleeve (6), guide rod (7), compression spring (8) and connecting plate (9), its
In,
The top of the sleeve (6) is connected with the transverse arm (5), and lower port forms step (10) to contract；It is described to lead
It is located in bar (7) in sleeve (6), its top is provided with the shaft shoulder (11), the inwall of the shaft shoulder (11) periphery and the sleeve (6)
Match and use flat key to connect, following is fixed together with connecting plate (9)；The compression spring (8) is set in guide rod (7)
On, and, upper end is acted on the shaft shoulder (11) of the guide rod (7), and lower end is acted on the step (10) of sleeve (6), all the time
Guide rod (7) is forced to shrink in sleeve (6)；
The length of keyway (16) is more than or equal to upper ceramic heating plate (12) to lower ceramic heating plate in described flat key attachment structure
The distance between (2) with flat key (15) length sum in the flat key attachment structure；
Described upper ceramic heating plate (12) is fixed on the downside of the connecting plate (9) in the telescopic mechanism (14)；
The described dry mould of flue chankings (3) is rectangle frame, its thickness H=λ B, and in formula, B is the thickness of pulp thin slice, and λ is de-
Water constriction coefficient.
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 |
|---|---|---|---|
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| CN102626293A (en) * | 2012-04-26 | 2012-08-08 | 杜国军 | Floated electricity cake clang |
| CN103637108A (en) * | 2013-11-27 | 2014-03-19 | 张振源 | Method for processing pitaya chips |
| CN103652708A (en) * | 2013-12-05 | 2014-03-26 | 中国农业科学院农产品加工研究所 | Pitaya crisp sheets and preparation method thereof |
| CN103907830A (en) * | 2014-04-16 | 2014-07-09 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method for hylocereus undulatus flavor rice crusts |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626293A (en) * | 2012-04-26 | 2012-08-08 | 杜国军 | Floated electricity cake clang |
| CN103637108A (en) * | 2013-11-27 | 2014-03-19 | 张振源 | Method for processing pitaya chips |
| CN103652708A (en) * | 2013-12-05 | 2014-03-26 | 中国农业科学院农产品加工研究所 | Pitaya crisp sheets and preparation method thereof |
| CN103907830A (en) * | 2014-04-16 | 2014-07-09 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method for hylocereus undulatus flavor rice crusts |
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| 火龙果热风联合变温压差膨化干燥工艺优化;陈晓旭等;《农产品加工（学刊）》;20140731(第7期);21-25,28 * |
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