CN104798875A - Method for vacuum drying through combination of ultrasonic osmosis dehydration and color-protection - Google Patents
Method for vacuum drying through combination of ultrasonic osmosis dehydration and color-protection Download PDFInfo
- Publication number
- CN104798875A CN104798875A CN201510163222.XA CN201510163222A CN104798875A CN 104798875 A CN104798875 A CN 104798875A CN 201510163222 A CN201510163222 A CN 201510163222A CN 104798875 A CN104798875 A CN 104798875A
- Authority
- CN
- China
- Prior art keywords
- permeating
- dewatering
- ultrasonic
- drying
- vacuum drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Drying Of Solid Materials (AREA)
Abstract
The invention relates to a method for vacuum drying through the combination of ultrasonic osmosis dehydration and color-protection. According to the method, the color-protection technology and the osmosis dehydration pretreatment are combined, partial moisture in materials is removed through osmosis dehydration, the osmosis dehydration process is strengthened through ultrasonic wave, and the color protection is synchronously implemented during the ultrasonic osmosis dehydration process, so that the color protection and osmosis dehydration are organically combined, a reasonable osmosis liquid is prepared, and the color protection and the osmosis dehydration are synchronously implemented; the product quality is protected through color protection, the partial moisture in materials is removed through osmosis dehydration, and the osmosis dehydration process is strengthened through ultrasonic wave, so that the improvement of quality of dried products is facilitated, and the drying treatment time is shortened.
Description
Technical field
The present invention relates to the dry processing technique field of agricultural product, a kind of ultrasonic permeating and dewatering protects chromaesthesia and closes vacuum drying method specifically.
Background technology
Drying is the important means of processing of farm products and storage, is directly connected to nutritive value and the circulation sale of product.Although traditional heated-air drying process technology is simple to operate, equipment investment is low, because of shortcomings such as its drying efficiency are low, product quality is not high, can not meet the demand of modern society, new drying means must be taked to shorten drying time, to improve drying quality.
For the drying of the fruit such as pears, apple, peach, conventional drying mode is heated-air drying.But, these fruit need be cut into slices before it is dried, and section can destroy the tissue integrity of material, improve membrane permeability, the aldehydes matter causing it to contain contacts with polyphenol oxidase, and produce with the oxygen in dry environment and react, enzymatic oxidative browning occurs thereupon, thus causes the larger change of product color and a large amount of losses of nutritional labeling.Therefore, be everlasting before drying is processed and look is protected to above-mentioned fruit slice.Although conventional solvent protects the available protecting that look can realize material color and luster, the rate of water loss of follow-up drying and required time are not had a significant impact.
The another one problem of the conventional drying of above-mentioned fruit slice, even if be carry out before it is dried protecting look, but in follow-up hot-air drying process, oxygen in its drying medium still may with the nutritional labeling generation oxidation reaction in material, and no matter be enzymatic oxidative browning or non-enzymatic oxidation brown stain, all may produce certain negative effect to product quality.
Summary of the invention
The present invention is directed to the easy enzymatic browning of fresh-cut fruit sheet and the problem such as rate of drying is slow, provide a kind of ultrasonic permeating and dewatering to protect chromaesthesia and close vacuum drying method.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A kind of ultrasonic permeating and dewatering protects chromaesthesia and closes vacuum drying method, color preservation technology combines with permeating and dewatering pretreatment by the method, by part moisture in permeating and dewatering removing material, utilizes intensified by ultrasonic wave permeating and dewatering process, and synchronously protect look in ultrasonic permeating and dewatering process, concrete steps are as follows:
1) sucrose, citric acid, disodium ethylene diamine tetraacetate, cysteine and calcium chloride are mixed with the penetrating fluid with effect of color protection and permeating and dewatering effect, wherein sucrose concentration is 50 ~ 60
obrix, the mass concentration of citric acid, disodium ethylene diamine tetraacetate, cysteine and calcium chloride is respectively 0.3 ~ 0.5%, 0.08 ~ 0.12%, 0.05 ~ 0.1% and 0.2 ~ 0.4%;
2) after fruit to be dried being carried out clean, removing the peel, be cut into the chankings that 5mm is thick, chankings is inserted in penetrating fluid described in step 1), carry out ultrasonic permeability dehydration and synchronously protect look 30 ~ 60min, wherein solid-liquid ratio is 1:8, infiltration temperature is 30 ~ 50 DEG C, and ultrasonic power is 60 ~ 120W, and supersonic frequency is 22kHz;
3) by step 2) process after chankings take out, drain, wipe dry surface residual solution, in vacuum system mid and far infrared radiation heating, adjustment drying pressure is 5000 ~ 10000Pa, and far infrared radiation intensity is 500 ~ 1500W/m
2, radiation length is 10cm, after carrying out vacuum drying 2h, drying pressure is turned down and continues drying to 1000Pa, treat that safe aqueous rate 0.08 g/g butt is down to by material, dry end;
In described step 1), the mass concentration of citric acid, disodium ethylene diamine tetraacetate, cysteine and calcium chloride is respectively 0.5%, 0.1%, 0.1% and 0.4%.
Beneficial effect of the present invention:
Ultrasonic permeating and dewatering provided by the invention protects chromaesthesia and closes vacuum drying method, look will be protected and permeating and dewatering organically combines, prepare rational penetrating fluid, realize protecting synchronously carrying out of look and permeating and dewatering, not only by protecting look protection product quality, also realized the partial dehydration of material moisture by permeating and dewatering, adopt ultrasonic wave to carry out the strengthening that permeating and dewatering protects look process simultaneously, be conducive to improving dry products quality, shortening the dry processing time;
Vacuum drying is adopted to protect the follow-up drying of look as ultrasonic permeating and dewatering, oxygen concentration and baking temperature is reduced by vacuumizing, and adopt two-part vacuum drying, namely dry initial stage 5000 ~ 10000Pa pressure is adopted, the two-part vacuum drying of middle and later periods 1000Pa pressure, both prevented initiation pressure too low and produced material moisture explosive vaporization and material surface is cracked and bubbling, pressure is reduced to improve diffusion and the evaporation rate of the larger moisture of internal batch adhesion again in the dry middle and later periods, simultaneously, adopt far infrared radiation thermal source to realize evenly, efficient heating, compare with conventional hot blast drying, effectively can suppress the oxidation reaction in dry run, improve drying quality, shorten drying time.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is further elaborated.
A kind of ultrasonic permeating and dewatering protects chromaesthesia and closes vacuum drying method, color preservation technology combines with permeating and dewatering pretreatment by the method, by part moisture in permeating and dewatering removing material, utilizes intensified by ultrasonic wave permeating and dewatering process, and synchronously protect look in ultrasonic permeating and dewatering process, concrete steps are as follows:
1) sucrose, citric acid, disodium ethylene diamine tetraacetate, cysteine and calcium chloride are mixed with the penetrating fluid with effect of color protection and permeating and dewatering effect, wherein sucrose concentration is 50 ~ 60
obrix, the mass concentration of citric acid, disodium ethylene diamine tetraacetate, cysteine and calcium chloride is respectively 0.3 ~ 0.5%, 0.08 ~ 0.12%, 0.05 ~ 0.1% and 0.2 ~ 0.4%;
2) after fruit to be dried being carried out clean, removing the peel, be cut into the chankings that 5mm is thick, chankings is inserted in penetrating fluid described in step 1), carry out ultrasonic permeability dehydration and synchronously protect look 30 ~ 60min, wherein solid-liquid ratio is 1:8, infiltration temperature is 30 ~ 50 DEG C, and ultrasonic power is 60 ~ 120W, and supersonic frequency is 22kHz;
3) by step 2) process after chankings take out, drain, wipe dry surface residual solution, in vacuum system mid and far infrared radiation heating, adjustment drying pressure is 5000 ~ 10000Pa, and far infrared radiation intensity is 500 ~ 1500W/m
2, radiation length is 10cm, after carrying out vacuum drying 2h, drying pressure is turned down and continues drying to 1000Pa, treat that safe aqueous rate 0.08 g/g butt is down to by material, dry end.
In step 1), the penetrating fluid prepared comprises sucrose, citric acid, disodium ethylene diamine tetraacetate, cysteine and calcium chloride, wherein sucrose is used for permeating and dewatering, owing to needing to produce enough osmotic pressure in permeating and dewatering process, therefore higher sucrose concentration is adopted, and citric acid, disodium ethylene diamine tetraacetate, cysteine and calcium chloride have good effect of color protection, very micro-on the impact of permeating and dewatering, adopt lower concentration; By the citric acid of the sucrose of high concentration and low concentration, disodium ethylene diamine tetraacetate, cysteine and calcium chloride; what can realize permeating and dewatering process synchronously protects look; not only by protecting look protection product quality; also by the portion of water of permeating and dewatering removing material, be conducive to the drying time, the raising rate of drying that shorten follow-up drying.
Step 2) in, adopt the penetrating fluid of step 1), carry out the intensified by ultrasonic wave permeating and dewatering of chankings, utilize hyperacoustic cavitation effect and mechanical effect, accelerate the mass transfer rate of permeating and dewatering, improve material dewatering rate; In addition sonic oscillation also can produce microcapillary at internal batch and increase moisture and migrate passage, the moisture being not only conducive to permeating and dewatering process is migrated and strengthens the effect of color protection of color stabilizer to material, also help the dry resistance reducing follow-up drying, shorten the drying time of follow-up drying further.
In step 3), after ultrasonic permeating and dewatering protects look, vacuum drying is adopted to replace conventional heated-air drying, by vacuumizing, not only reduce the pressure of dry environment, reduce baking temperature, also reduce the oxygen concentration in dry environment, decrease the probability that in oxygen molecule and material, active ingredient reacts, effective suppression of oxidation reaction in dry run can be realized, avoid the active ingredient of conventional hot blast drying to lose in a large number; In the dry middle and later periods, because most of free moisture removes, the remaining pore moisture of internal batch and in conjunction with moisture migration and to remove difficulty larger, further reduction drying chamber pressure is to 1000Pa, be conducive to improving steam pressure difference and reducing residual moisture activation energy, thus be conducive to diffusion and the evaporation of internal batch moisture.In addition, Far infrared radiant panel is adopted to carry out dry heat as thermal source, by far infrared radiation energy by radiation propagation to material, and penetrate internal batch 1 ~ 2mm, noncontact radiation heating and inner heating can be realized, improve uniformity and the capacity usage ratio of heating, thus be conducive to the raising of rate of drying.
The present invention adopts ultrasonic permeating and dewatering to protect chromaesthesia and closes vacuum drying method, not only can realize protecting synchronously carrying out of look and permeating and dewatering, also slow down the oxidation reaction of follow-up drying and improve rate of drying, combine ultrasonic permeating and dewatering, protect look pretreatment and vacuum drying advantage, shorten drying time, improve drying quality, reduce rotten risk, quick, high-quality drying processing can be realized.
Embodiment 1
A kind of ultrasonic permeating and dewatering protects chromaesthesia and closes vacuum drying method, color preservation technology combines with permeating and dewatering pretreatment by the method, by part moisture in permeating and dewatering removing material, utilizes intensified by ultrasonic wave permeating and dewatering process, and synchronously protect look in ultrasonic permeating and dewatering process, concrete steps are as follows:
1) utilize sucrose, citric acid, disodium ethylene diamine tetraacetate, cysteine and calcium chloride, preparation has the penetrating fluid of effect of color protection and permeating and dewatering effect, and wherein sucrose is used for permeating and dewatering, and its concentration is 60
obrix, citric acid, disodium ethylene diamine tetraacetate, cysteine and calcium chloride are used for protecting look, and mass concentration is respectively 0.5%, 0.1%, 0.1% and 0.4%;
2) pears carried out clean, remove the peel, after stoning, be cut into the chankings that 5mm is thick, pears sheet is inserted rapidly in the penetrating fluid described in step 1), carry out ultrasonic permeability dehydration and synchronously protect look, wherein solid-liquid ratio is 1:8, and infiltration temperature is 30 DEG C, and ultrasonic power is 60W, supersonic frequency is 22kHz, and ultrasonic permeability dehydration and the processing time of synchronously protecting look are 60min;
3) after ultrasonic permeability dehydration terminates with the process synchronously protecting look, pears sheet taken out, drains, wipe dry surface residual solution, material is put in net charging tray, in vacuum system and Heated by Far-Infrared Radiation, adjustment drying pressure is 5000Pa, and far infrared radiation intensity is 1500 W/m
2radiation length is 10cm, after carrying out vacuum drying 2h, drying pressure is turned down to 1000Pa continuation dry, treat that safe aqueous rate (0.08 g/g butt) is down to by material, dry end, calculates drying time, and the aldehydes matter content of testing product, Vc content and aberration, dry products can directly encapsulate and preserve.
Embodiment 2
A kind of ultrasonic permeating and dewatering protects chromaesthesia and closes vacuum drying method, color preservation technology combines with permeating and dewatering pretreatment by the method, by part moisture in permeating and dewatering removing material, utilizes intensified by ultrasonic wave permeating and dewatering process, and synchronously protect look in ultrasonic permeating and dewatering process, concrete steps are as follows:
1) utilize sucrose, citric acid, disodium ethylene diamine tetraacetate, cysteine and calcium chloride, preparation has the penetrating fluid of effect of color protection and permeating and dewatering effect, and wherein sucrose is used for permeating and dewatering, and its concentration is 60
obrix, citric acid, disodium ethylene diamine tetraacetate, cysteine and calcium chloride are used for protecting look, and mass concentration is respectively 0.4%, 0.12%, 0.05% and 0.3%;
2) apple carried out clean, remove the peel, after stoning, be cut into the chankings that 5mm is thick, pears sheet is inserted rapidly in the penetrating fluid described in step 1), carry out ultrasonic permeability dehydration and synchronously protect look, wherein solid-liquid ratio is 1:8, and infiltration temperature is 50 DEG C, and ultrasonic power is 120W, supersonic frequency is 22kHz, and ultrasonic permeability dehydration and the processing time of synchronously protecting look are 30min;
3) after ultrasonic permeability dehydration terminates with the process synchronously protecting look, pears sheet taken out, drains, wipe dry surface residual solution, material is put in net charging tray, in vacuum system and Heated by Far-Infrared Radiation, adjustment drying pressure is 10000Pa, and far infrared radiation intensity is 500 W/m
2radiation length is 10cm, after carrying out vacuum drying 2h, drying pressure is turned down to 1000Pa continuation dry, treat that safe aqueous rate (0.08 g/g butt) is down to by material, dry end, calculates drying time, and the aldehydes matter content of testing product, Vc content and aberration, dry products can directly encapsulate and preserve.
Embodiment 3
A kind of ultrasonic permeating and dewatering protects chromaesthesia and closes vacuum drying method, color preservation technology combines with permeating and dewatering pretreatment by the method, by part moisture in permeating and dewatering removing material, utilizes intensified by ultrasonic wave permeating and dewatering process, and synchronously protect look in ultrasonic permeating and dewatering process, concrete steps are as follows:
1) utilize sucrose, citric acid, disodium ethylene diamine tetraacetate, cysteine and calcium chloride, preparation has the penetrating fluid of effect of color protection and permeating and dewatering effect, and wherein sucrose is used for permeating and dewatering, and its concentration is 50
obrix, citric acid, disodium ethylene diamine tetraacetate, cysteine and calcium chloride are used for protecting look, and mass concentration is respectively 0.3%, 0.08%, 0.05% and 0.2%;
2) peach carried out clean, remove the peel, after stoning, be cut into the chankings that 5mm is thick, pears sheet is inserted rapidly in the penetrating fluid described in step 1), carry out ultrasonic permeability dehydration and synchronously protect look, wherein solid-liquid ratio is 1:8, and infiltration temperature is 40 DEG C, and ultrasonic power is 90W, supersonic frequency is 22kHz, and ultrasonic permeability dehydration and the processing time of synchronously protecting look are 45min;
3) after ultrasonic permeability dehydration terminates with the process synchronously protecting look, pears sheet taken out, drains, wipe dry surface residual solution, material is put in net charging tray, in vacuum system and Heated by Far-Infrared Radiation, adjustment drying pressure is 7000Pa, and far infrared radiation intensity is 1000 W/m
2radiation length is 10cm, after carrying out vacuum drying 2h, drying pressure is turned down to 1000Pa continuation dry, treat that safe aqueous rate (0.08 g/g butt) is down to by material, dry end, calculates drying time, and the aldehydes matter content of testing product, Vc content and aberration, dry products can directly encapsulate and preserve.
Comparative example 1
This comparative example adopts conventional hot blast drying to carry out drying process to pears sheet.Pears carried out clean, remove the peel, after stoning, slicer is utilized to be cut into the thick chankings of 5mm, by the tiling of pears sheet on net charging tray, and put into air drier and carry out heated-air drying, baking temperature and wind speed are respectively 40 DEG C and 1m/s, treat that safe aqueous rate (0.08 g/g butt) is down to by material, dry end, calculate drying time, and the aldehydes matter content of testing product, Vc content and aberration, dry products can directly encapsulate and preserve.
Comparative example 2
This comparative example adopts conventional hot blast drying to carry out drying process to apple flakes.Apple carried out clean, remove the peel, after stoning, slicer is utilized to be cut into the thick chankings of 5mm, by apple flakes tiling on net charging tray, and put into air drier and carry out heated-air drying, baking temperature and wind speed are respectively 60 DEG C and 1m/s, treat that safe aqueous rate (0.08 g/g butt) is down to by material, dry end, calculate drying time, and the aldehydes matter content of testing product, Vc content and aberration, dry products can directly encapsulate and preserve.
Comparative example 3
This comparative example adopts conventional hot blast drying to carry out drying process to peach sheet.Peach is washed rear hot-water soak 30 seconds is removed the peel afterwards, stoning, utilize slicer to be cut into the thick chankings of 5mm, by the tiling of peach sheet on net charging tray, and put into air drier and carry out heated-air drying, baking temperature and wind speed are respectively 50 DEG C and 1m/s.Treat that safe aqueous rate (0.08 g/g butt) is down to by material, dry end.Calculate drying time, and the aldehydes matter content of testing product, Vc content and aberration.Dry products can directly encapsulate and preserve.
Comparative example 4
This comparative example adopts vacuum drying to carry out drying process to pears sheet.Pears carried out clean, remove the peel, after stoning, utilize slicer to be cut into the thick chankings of 5mm.By the tiling of pears sheet on net charging tray, and put into vacuum drying chamber and carry out vacuum drying, baking temperature and pressure are respectively 40 DEG C and 3000 Pa.Treat that safe aqueous rate (0.08 g/g butt) is down to by material, dry end.Calculate drying time, and the aldehydes matter content of testing product, Vc content and aberration.Dry products can directly encapsulate and preserve.
Comparative example 5
This comparative example adopts vacuum drying to carry out drying process to apple flakes.Apple carried out clean, remove the peel, after stoning, utilize slicer to be cut into the thick chankings of 5mm.By apple flakes tiling on net charging tray, and put into vacuum drying chamber and carry out vacuum drying, baking temperature and pressure are respectively 60 DEG C and 10000 Pa.Treat that safe aqueous rate (0.08 g/g butt) is down to by material, dry end.Calculate drying time, and the aldehydes matter content of testing product, Vc content and aberration.Dry products can directly encapsulate and preserve.
Comparative example 6
This comparative example adopts vacuum drying to carry out drying process to peach sheet.Peach is washed rear hot-water soak peeling, stoning afterwards in 30 seconds, utilize slicer to be cut into the thick chankings of 5mm.By the tiling of peach sheet on net charging tray, and put into vacuum drying chamber and carry out vacuum drying, baking temperature and pressure are respectively 50 DEG C and 6000 Pa.Treat that safe aqueous rate (0.08 g/g butt) is down to by material, dry end.Calculate drying time, and the aldehydes matter content of testing product, Vc content and aberration.Dry products can directly encapsulate and preserve.
The ultrasonic permeating and dewatering of Example 1-3 protects that chromaesthesia closes vacuum drying product, the product of conventional hot blast drying of comparative example 1-3, the product of the conventional vacuum drying of comparative example 4-6 detect.
(1) detection of total phenol content
Draw gallic acid solution 0.05 that concentration is 100 μ g/mL, 0.10,0.15,0.20,0.25,0.3mL is in 5mL volumetric flask, add respectively distilled water 1.95,1.90,1.85,1.80,1.75,1.70mL, respectively add Folin reagent 1.0mL again, abundant vibration leaves standstill 3-4min afterwards, adds 10% Na respectively
2cO
3solution 1.0mL, shakes up and is placed in 25 DEG C of waters bath with thermostatic control and reacts 2h, measure absorbance, with content to absorbance drawing standard curve under 765nm.
By a certain amount of product grinds, get 1g fruit powder (pears, apple, peach) and be placed in conical flask, add the ethanol of 80mL 70%, water-bath refluxing extraction 3 times at 80 DEG C, in 4000rpm centrifugation 20min after each extraction, collect and merge supernatant, under 0.09MPa, rotating evaporation and concentration, it is to be measured that concentrate is settled to 50mL with 70% ethanol.From liquid to be measured, draw 30 μ L solution, measure absorbance by above-mentioned standard curve making method, total phenol content in product can be obtained as calculated according to regression equation.
(2) detection of Vc content
Precision pipette 1mg/ mL Vc standard liquid 0,1.0,2 .0,3.0,4.0 mL, be placed in 5 50 mL volumetric flasks, be diluted to 50mL with 1 % thiourea solution, pour into respectively after mixing in clean beaker, add 0 .2 g active carbon, fully stir and filter.Getting 5 kinds of each 4 mL of filtrate is placed in 5 test tubes, respectively add 1 % thiourea solution 2 mL and 2 % 2,4-dinitro benzene hydrazine solution 1mL, after mixing, be placed in 37 DEG C of constant water bath box immediately, after isothermal reaction 3h, test tube is placed in frozen water, carefully adds 85% sulfuric acid 5 mL, shake up rear room temperature and place 30 min, utilize ultraviolet-uisible spectrophotometer, measure absorbance at wavelength 490 nm place, absorbance and concentration are carried out linear regression, obtains calibration curve.
By a certain amount of product grinds, get 1g fruit powder (pears, apple, peach) and be placed in conical flask, add 2% solution 20 mL at every turn, extract 3 times, in 4000 rpm centrifugation 20 min after each extraction filtration, collect and be transferred in 200mL volumetric flask after merging supernatant, adding 1% oxalic acid solution, to be settled to scale to be measured.From liquid to be measured, draw 4 mL solution, measure absorbance according to above-mentioned directrix curve facture, Vc content in product can be obtained as calculated according to regression equation.
(3) mensuration of aberration
Product aberration adopts color difference meter to detect, and obtains brightness value L, red value of green a and champac value b, then compares with the Lab value of fresh material, calculate the value of chromatism of product.
Testing result is as shown in table 1, and the technological process of embodiment 1-3 and comparative example 1-6 and technical parameter are as previously mentioned.
Table 1 adopts the Product checking result of the drying means of embodiment 1-3 and comparative example 1-6
Drying time is more short better, total phenol content and Vc content more high better, value of chromatism is the smaller the better.As can be seen from the table, adopt ultrasonic permeating and dewatering to protect chromaesthesia and close vacuum drying method and the drying processing being applied to the fruit such as pears, apple, peach, compare with conventional hot blast drying, drying time shortens 20% ~ 30%, product total phenol content improves 80% ~ 120%, Vc content improves 60% ~ 85%, and value of chromatism reduces 90% ~ 95%; Compare with vacuum drying, drying time shortens 10% ~ 20%, and product total phenol content improves 20% ~ 30%, Vc content and improves 10% ~ 15%, and value of chromatism reduces 30% ~ 50%.Therefore, the present invention by ultrasonic permeating and dewatering with synchronously protect look and organically combine, and carry out two-part vacuum drying after the pre-treatment, realize the combined drying of multiple chankings, composite solution is utilized to realize dehydration and protect synchronously carrying out of look, by mass transport process and the effect of color protection of intensified by ultrasonic wave preprocessing process, and utilize its cavitation effect and mechanical effect to expand to organize microchannel and reduce water combining power, thus be conducive to follow-up vacuum drying heat and mass, not only significantly improve rate of drying and save drying time, also effectively slow down the oxidative degradation of active ingredient, improve active constituent content and protection product good colour, finally reach quick, high-quality drying purpose.
Claims (2)
1. a ultrasonic permeating and dewatering protects chromaesthesia and closes vacuum drying method, it is characterized in that: color preservation technology combines with permeating and dewatering pretreatment by the method, by part moisture in permeating and dewatering removing material, utilize intensified by ultrasonic wave permeating and dewatering process, and synchronously protect look in ultrasonic permeating and dewatering process, concrete steps are as follows:
1) sucrose, citric acid, disodium ethylene diamine tetraacetate, cysteine and calcium chloride are mixed with the penetrating fluid with effect of color protection and permeating and dewatering effect, wherein sucrose concentration is 50 ~ 60
obrix, the mass concentration of citric acid, disodium ethylene diamine tetraacetate, cysteine and calcium chloride is respectively 0.3 ~ 0.5%, 0.08 ~ 0.12%, 0.05 ~ 0.1% and 0.2 ~ 0.4%;
2) after fruit to be dried being carried out clean, removing the peel, be cut into the chankings that 5mm is thick, chankings is inserted in penetrating fluid described in step 1), carry out ultrasonic permeability dehydration and synchronously protect look 30 ~ 60min, wherein solid-liquid ratio is 1:8, infiltration temperature is 30 ~ 50 DEG C, and ultrasonic power is 60 ~ 120W, and supersonic frequency is 22kHz;
3) by step 2) process after chankings take out, drain, wipe dry surface residual solution, in vacuum system mid and far infrared radiation heating, adjustment drying pressure is 5000 ~ 10000Pa, and far infrared radiation intensity is 500 ~ 1500W/m
2, radiation length is 10cm, after carrying out vacuum drying 2h, drying pressure is turned down and continues drying to 1000Pa, treat that safe aqueous rate 0.08 g/g butt is down to by material, dry end.
2. ultrasonic permeating and dewatering as claimed in claim 1 protects chromaesthesia and closes vacuum drying method, it is characterized in that: in described step 1), the mass concentration of citric acid, disodium ethylene diamine tetraacetate, cysteine and calcium chloride is respectively 0.5%, 0.1%, 0.1% and 0.4%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510163222.XA CN104798875B (en) | 2015-04-09 | 2015-04-09 | A kind of method of ultrasound permeating and dewatering color protection combined vacuum drying |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510163222.XA CN104798875B (en) | 2015-04-09 | 2015-04-09 | A kind of method of ultrasound permeating and dewatering color protection combined vacuum drying |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104798875A true CN104798875A (en) | 2015-07-29 |
| CN104798875B CN104798875B (en) | 2018-05-29 |
Family
ID=53684435
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510163222.XA Expired - Fee Related CN104798875B (en) | 2015-04-09 | 2015-04-09 | A kind of method of ultrasound permeating and dewatering color protection combined vacuum drying |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104798875B (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685340A (en) * | 2016-02-04 | 2016-06-22 | 广东省农业科学院蚕业与农产品加工研究所 | Efficient osmotic dehydration method of preserved fruit |
| CN106107416A (en) * | 2016-07-01 | 2016-11-16 | 合肥工业大学 | A kind of drying means of Herba Dendrobii stem |
| CN106307482A (en) * | 2016-08-17 | 2017-01-11 | 天津商业大学 | Method for preparing dried edible mushroom powder rich in vitamin D2 through waste mushroom stems |
| CN106857802A (en) * | 2017-02-21 | 2017-06-20 | 江南大学 | A kind of method that texture improves after freezing conditioning tuberous vegetable re-heat |
| CN108041152A (en) * | 2017-12-28 | 2018-05-18 | 贺州智桂生物科技有限公司 | A kind of method that microwave drying prepares pineapple stem |
| CN108157748A (en) * | 2017-12-28 | 2018-06-15 | 贺州智桂生物科技有限公司 | Microwave prepares the method that mushroom is done |
| CN108157756A (en) * | 2017-12-28 | 2018-06-15 | 贺州智桂生物科技有限公司 | The method that ultrasonic permeating and dewatering United microwave drying prepares dried apple slices |
| CN108208154A (en) * | 2018-01-31 | 2018-06-29 | 中国农业科学院农产品加工研究所 | The method that pulse vacuum radio frequency and microwave combining drying prepare high rehydration mushroom |
| CN108271857A (en) * | 2017-12-28 | 2018-07-13 | 贺州智桂生物科技有限公司 | The method that ultrasonic permeating and dewatering United microwave drying prepares dried mango |
| CN108719876A (en) * | 2018-05-28 | 2018-11-02 | 江苏大学 | A method of improving garlic slice permeating and dewatering efficiency and allicin content |
| CN111700242A (en) * | 2020-06-15 | 2020-09-25 | 百色学院 | Method for osmotic dehydration and hot air drying of houttuynia cordata sodium chloride solution |
| CN112167562A (en) * | 2020-09-03 | 2021-01-05 | 台州学院 | Broccoli dehydration processing method |
| CN115251427A (en) * | 2022-08-25 | 2022-11-01 | 塔里木大学 | Fresh jujube piece infiltration dehydration pretreatment device |
| CN115644386A (en) * | 2022-11-01 | 2023-01-31 | 兴化市联富食品有限公司 | Processing method for influencing quality of hot-air-dried Chinese yam crisp chips |
| CN116268075A (en) * | 2023-02-17 | 2023-06-23 | 黑龙江省新曙光刺五加生物科技开发有限公司 | Vacuum freeze-drying method for acanthopanax sessiliflorus fruits |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0401450A1 (en) * | 1989-06-08 | 1990-12-12 | C.E.E.M.A.T.- Centre D'etudes Et D'experimentation Du Machinisme Agricole Tropical | Process for making half-candied slices of kiwi fruits |
| CN102197841A (en) * | 2010-03-22 | 2011-09-28 | 西北农林科技大学 | Antistaling agents for fresh kiwi fruit slices, fresh-keeping products and fresh-keeping method |
| CN102511542A (en) * | 2011-12-07 | 2012-06-27 | 河南科技大学 | Microwave vacuum stage drying method for high moisture vegetables and fruits |
| 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
- 2015-04-09 CN CN201510163222.XA patent/CN104798875B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0401450A1 (en) * | 1989-06-08 | 1990-12-12 | C.E.E.M.A.T.- Centre D'etudes Et D'experimentation Du Machinisme Agricole Tropical | Process for making half-candied slices of kiwi fruits |
| CN102197841A (en) * | 2010-03-22 | 2011-09-28 | 西北农林科技大学 | Antistaling agents for fresh kiwi fruit slices, fresh-keeping products and fresh-keeping method |
| CN102511542A (en) * | 2011-12-07 | 2012-06-27 | 河南科技大学 | Microwave vacuum stage drying method for high moisture vegetables and fruits |
| 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 (1)
| Title |
|---|
| 李丽娟，等: "莲藕渗透脱水工艺优化研究", 《食品科学》 * |
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685340A (en) * | 2016-02-04 | 2016-06-22 | 广东省农业科学院蚕业与农产品加工研究所 | Efficient osmotic dehydration method of preserved fruit |
| CN106107416A (en) * | 2016-07-01 | 2016-11-16 | 合肥工业大学 | A kind of drying means of Herba Dendrobii stem |
| CN106107416B (en) * | 2016-07-01 | 2019-04-12 | 合肥工业大学 | A kind of drying means of Dendrobidium huoshanness stem |
| CN106307482A (en) * | 2016-08-17 | 2017-01-11 | 天津商业大学 | Method for preparing dried edible mushroom powder rich in vitamin D2 through waste mushroom stems |
| CN106857802A (en) * | 2017-02-21 | 2017-06-20 | 江南大学 | A kind of method that texture improves after freezing conditioning tuberous vegetable re-heat |
| CN108157748A (en) * | 2017-12-28 | 2018-06-15 | 贺州智桂生物科技有限公司 | Microwave prepares the method that mushroom is done |
| CN108271857A (en) * | 2017-12-28 | 2018-07-13 | 贺州智桂生物科技有限公司 | The method that ultrasonic permeating and dewatering United microwave drying prepares dried mango |
| CN108041152A (en) * | 2017-12-28 | 2018-05-18 | 贺州智桂生物科技有限公司 | A kind of method that microwave drying prepares pineapple stem |
| CN108157756A (en) * | 2017-12-28 | 2018-06-15 | 贺州智桂生物科技有限公司 | The method that ultrasonic permeating and dewatering United microwave drying prepares dried apple slices |
| CN108208154A (en) * | 2018-01-31 | 2018-06-29 | 中国农业科学院农产品加工研究所 | The method that pulse vacuum radio frequency and microwave combining drying prepare high rehydration mushroom |
| CN108208154B (en) * | 2018-01-31 | 2021-04-27 | 中国农业科学院农产品加工研究所 | Method for preparing high rehydration mushroom by pulsed vacuum radio frequency and microwave combined drying |
| CN108719876B (en) * | 2018-05-28 | 2021-10-08 | 江苏大学 | Method for improving osmotic dehydration efficiency and allicin content of garlic slices |
| CN108719876A (en) * | 2018-05-28 | 2018-11-02 | 江苏大学 | A method of improving garlic slice permeating and dewatering efficiency and allicin content |
| CN111700242A (en) * | 2020-06-15 | 2020-09-25 | 百色学院 | Method for osmotic dehydration and hot air drying of houttuynia cordata sodium chloride solution |
| CN112167562A (en) * | 2020-09-03 | 2021-01-05 | 台州学院 | Broccoli dehydration processing method |
| CN115251427A (en) * | 2022-08-25 | 2022-11-01 | 塔里木大学 | Fresh jujube piece infiltration dehydration pretreatment device |
| CN115251427B (en) * | 2022-08-25 | 2023-10-13 | 塔里木大学 | Fresh jujube slices infiltration dehydration pretreatment device |
| CN115644386A (en) * | 2022-11-01 | 2023-01-31 | 兴化市联富食品有限公司 | Processing method for influencing quality of hot-air-dried Chinese yam crisp chips |
| CN116268075A (en) * | 2023-02-17 | 2023-06-23 | 黑龙江省新曙光刺五加生物科技开发有限公司 | Vacuum freeze-drying method for acanthopanax sessiliflorus fruits |
| CN116268075B (en) * | 2023-02-17 | 2023-12-15 | 黑龙江省新曙光刺五加生物科技开发有限公司 | Vacuum freeze-drying method for acanthopanax sessiliflorus fruits |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104798875B (en) | 2018-05-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104798875A (en) | Method for vacuum drying through combination of ultrasonic osmosis dehydration and color-protection | |
| Bekele et al. | Going beyond conventional osmotic dehydration for quality advantage and energy savings | |
| CN105875804B (en) | A kind of method that the blanching of ultrasonic wave auxiliary combines the dry improvement day lily dried product color of series connection | |
| CN105004150A (en) | Ultrasonic reinforcement low-pressure overheat steam drying device and method | |
| Chandra et al. | Ultrasonic and osmotic pretreatments followed by convective and vacuum drying of papaya slices | |
| CN106235123B (en) | Utilize the method for instantaneous differential pressure flash process production apple crisp slices | |
| CN102429213B (en) | Negative-pressure microwave combined drying method for preparing mushroom chips from dried mushrooms | |
| CN105211780B (en) | The processing method of dried carrot | |
| CN102986825B (en) | Intermediate wave infrared drying method combined with ultrasonic pretreatment for conditioning glial aquatic product | |
| Liu et al. | Effect of carbonic maceration pre-treatment on drying kinetics of chilli (Capsicum annuum L.) flesh and quality of dried product | |
| Kowalski et al. | Drying of red beetroot after osmotic pretreatment: Kinetics and quality considerations | |
| Kaur et al. | Osmotic dehydration of fruits using unconventional natural sweeteners and non‐thermal‐assisted technologies: A review | |
| Barani et al. | Effect of thermal and ultrasonic pretreatment on enzyme inactivation, color, phenolics and flavonoids contents of infrared freeze-dried rose flower | |
| Rashid et al. | Energy efficient drying technologies for sweet potatoes: Operating and drying mechanism, quality-related attributes | |
| CN106804694B (en) | Ultrasonic supercritical-low-temperature vacuum frying and drying process for mushrooms | |
| CN107019026B (en) | Aquatic product freezing and fresh-keeping method | |
| CN107212315A (en) | A kind of combined drying method of suitable fruits and vegetables | |
| CN106721950A (en) | A kind of method of cowpea intermediate waves infra-red drying | |
| CN105628630B (en) | A kind of analysis method of the fruit and vegetable crisp chip Browning Factors based on simulated system | |
| Kowalski et al. | Quality aspects of fruit and vegetables dried convectively with osmotic pretreatment | |
| CN104222894B (en) | A kind of method utilizing the spouted dry efficient uniform dehydrating and conditioning Radix Dauci Sativae of the height microwave combined pulse of frequency | |
| CN107136451A (en) | A kind of processing method of instant composite dewatering Chinese toon bud | |
| CN105519726A (en) | Camellia nitidissima drying processing method | |
| CN105341147B (en) | Lotus seed drying method | |
| CN107987048A (en) | Supercritical carbon dioxide based on the pretreatment of infrared impingement drying extracts Blueberry anthocyanidin technical method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20180529 Termination date: 20190409 |