CN105494609A - Energy-saving production method of freeze-dried fresh ginger - Google Patents
Energy-saving production method of freeze-dried fresh ginger Download PDFInfo
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- CN105494609A CN105494609A CN201410540992.7A CN201410540992A CN105494609A CN 105494609 A CN105494609 A CN 105494609A CN 201410540992 A CN201410540992 A CN 201410540992A CN 105494609 A CN105494609 A CN 105494609A
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- ginger
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- vacuum
- energy
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
The invention discloses an energy-saving production method of freeze-dried fresh ginger. The energy-saving production method of freeze-dried fresh ginger is realized by the following steps: material-selecting, cleaning, slicing, vacuum microwave-drying to remove 40-50% of moisture, fast freezing, vacuum drying and vacuum packaging, so that the final product is prepared. The freeze-dried dewatered fresh ginger produced according to the energy-saving production method well retains nutrients and delicate flavor of the fresh ginger; moreover, the prepared freeze-dried fresh ginger is long in shelf life and convenient to eat.
Description
Technical field
The present invention relates to food, processing of farm products field, espespecially combination drying method produces freeze-dry ginger.
Background technology
Ginger is the rhizome of zingiber, herbaceos perennial, and edible part is loose rhizome; Ginger originates in China, and can one two receive, early autumn harvest new ginger, late fall receives old ginger; Ginger is a kind of very important flavouring, lessly eats separately as vegetables; Ginger or a kind of important Chinese medicine, the traditional Chinese medical science is thought: Jiang Xingwen taste is peppery, has and delivering loose cold, warm lung cough-relieving, warm stomach antidiarrheal, the function of getting rid of evils of detoxifying.
Ginger can strengthen blood circulation, promotes digestion, increase appetite; Normal food ginger, can the symptom such as weak, the apocleisis of fatigue-relieving, insomnia, abdominal pain and distension: ginger has significant hair regrowth, also the very useful health products of cardio-cerebrovascular, can also separate multiple food poisoning; Effect of the removing toxic substances of ginger, anti-inflammatory, diuresis, detumescence, makes it have certain auxiliary therapeutic action to diabetes.
Ginger storage, fresh-keeping difficulty, with vacuum freeze-drying method processing, can reach fresh-keeping, nutrition-retaining, the effect of instant, but its process is longer, high, that price the is high shortcoming that consumes energy is to be improved.
Summary of the invention
Object of the present invention is intended to the deficiency solving prior art, and provide the energy-saving production method of freeze-drying ginger, its technical scheme is realized by following steps:
A. select materials, clean, sterilize and segment
Fresh ginger is selected arrangement clean up, be cut into the thick thin slice of 1mm and be placed in stainless steel disc;
B. vacuum microwave drying
Stainless steel disc and ginger are put in vacuum microwave dryer and carry out drying, microwave power controls between 0.8-1.5 watt/gram, and vacuum, between 20-40KPa, sloughs the moisture of 40-50% in ginger, becomes partial desiccation ginger;
C. quick-frozen
The above-mentioned stainless steel disc being placed with partial desiccation ginger is inserted in freeze-dryer, freezing 4-6 hour below-40 DEG C;
D. vacuum drying
The lyophilization in freeze-dryer of ginger after freezing; Drying process is: under the pressure of 40-100Pa, be warming up to 80 DEG C with 20 minutes, keeps 8-15 hour, then cools the temperature to 50 DEG C with 0.5-2.0 hour, keep 2 hours, is taken out by ginger slice, obtains the freeze-drying ginger that water content is not more than 2% dehydration;
E. pack
The ginger of freeze-drying is weighed, load in packaging bag, vacuumizes and seal.
The preferred quick freezing temperature of the present invention is-20 DEG C, lower than its eutectic point-10 DEG C ten degree, both ensure that product quality, and shortens again the production cycle, saved energy consumption.
The present invention compares with conventional art following distinguishing feature and good effect: quick-frozen final vacuum Freeze Drying Technique ensure that quality and the feature of freeze-drying ginger, maintains nutrition and the delicate flavour of ginger well, and long shelf-life, instant; Make use of vacuum microwave drying technology, it fast, the feature such as efficient, low temperature greatly reduces the processing cost of freeze-drying ginger.
Detailed description of the invention
Fresh ginger is selected arrangement clean up, be cut into the thick thin slice of 1mm and be placed in stainless steel disc; Stainless steel disc and ginger are put in vacuum microwave dryer and carry out drying, microwave power controls between 0.8-1.5 watt/gram, and vacuum, between 20-40KPa, sloughs the moisture of 40-50% in ginger, becomes partial desiccation ginger; The above-mentioned stainless steel disc being placed with partial desiccation ginger is inserted in freeze-dryer, freezing 4-6 hour below-40 DEG C; The lyophilization in freeze-dryer of ginger after freezing; Drying process is: under the pressure of 40-100Pa, be warming up to 80 DEG C with 20 minutes, keeps 8-15 hour, then cools the temperature to 50 DEG C with 0.5-2.0 hour, keep 2 hours, is taken out by ginger slice, obtains the freeze-drying ginger that water content is not more than the dehydration of 2%; The ginger of freeze-drying is weighed, load in packaging bag, vacuumizes and seal.
Claims (1)
1. the energy-saving production method of freeze-drying ginger, is characterized in that: it is realized by following steps:
A. select materials, clean, sterilize and segment
Fresh ginger is selected arrangement clean up, be cut into the thick thin slice of 1mm and be placed in stainless steel disc;
B. vacuum microwave drying
Stainless steel disc and ginger are put in vacuum microwave dryer and carry out drying, microwave power controls between 0.8-1.5 watt/gram, and vacuum, between 20-40KPa, sloughs the moisture of 40-50% in ginger, becomes partial desiccation ginger;
C. quick-frozen
The above-mentioned stainless steel disc being placed with partial desiccation ginger is inserted in freeze-dryer, freezing 4-6 hour below-40 DEG C;
D. vacuum drying
The lyophilization in freeze-dryer of ginger after freezing; Drying process is: under the pressure of 40-100Pa, be warming up to 80 DEG C with 20 minutes, keeps 8-15 hour, then cools the temperature to 50 DEG C with 0.5-2.0 hour, keep 2 hours, is taken out by ginger slice, obtains the freeze-drying ginger that water content is not more than the dehydration of 2%;
E. pack
The ginger of freeze-drying is weighed, load in packaging bag, vacuumizes and seal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410540992.7A CN105494609A (en) | 2014-10-14 | 2014-10-14 | Energy-saving production method of freeze-dried fresh ginger |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410540992.7A CN105494609A (en) | 2014-10-14 | 2014-10-14 | Energy-saving production method of freeze-dried fresh ginger |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105494609A true CN105494609A (en) | 2016-04-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410540992.7A Pending CN105494609A (en) | 2014-10-14 | 2014-10-14 | Energy-saving production method of freeze-dried fresh ginger |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105494609A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107510007A (en) * | 2017-09-05 | 2017-12-26 | 山东省万兴食品有限公司 | A kind of production method of sushi ginger splices |
-
2014
- 2014-10-14 CN CN201410540992.7A patent/CN105494609A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107510007A (en) * | 2017-09-05 | 2017-12-26 | 山东省万兴食品有限公司 | A kind of production method of sushi ginger splices |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160420 |
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| WD01 | Invention patent application deemed withdrawn after publication |