CN105767138B - Drying means rich in starch fruit and vegetable tablet - Google Patents
Drying means rich in starch fruit and vegetable tablet Download PDFInfo
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- CN105767138B CN105767138B CN201410817703.3A CN201410817703A CN105767138B CN 105767138 B CN105767138 B CN 105767138B CN 201410817703 A CN201410817703 A CN 201410817703A CN 105767138 B CN105767138 B CN 105767138B
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Abstract
The invention discloses a kind of drying means rich in starch fruit and vegetable tablet, includes the following steps: that the fruits and vegetables that will be enriched in starch carry out slicing treatment pre-treatment, obtain fruit and vegetable tablet；The fruit and vegetable tablet is subjected to quick-frozen rear progress freeze-drying process and stops the freeze-drying process to the fruit and vegetable tablet when moisture in the fruit and vegetable tablet reaches 60-70%w/w；The fruit and vegetable tablet is carried out to ice crystal thawing processing at 2-10 DEG C again, so that moisture redistributes in the fruit and vegetable tablet；To melt treated through ice crystal, the fruit and vegetable tablet carries out micro-wave vacuum processing.Drying means of the present invention rich in starch fruit and vegetable tablet will be freeze-dried and microwave drying combination, so that the moisture rich in starch fruit and vegetable tablet is controlled in 60-70%w/w, the time advance that moisture transfer point is chosen, it is effectively reduced that energy consumption in drying process, to improve drying efficiency high, and finally fruit and vegetable tablet condition is good, nutrient component damages are small.
Description
Technical field
The invention belongs to garden stuff processing technical fields, and in particular to a kind of drying means rich in starch fruit and vegetable tablet.
Background technique
RHIIZOMA DIOSCOREAE from Henan of China, Dioscoreaceae (Dioscoreaceae) also known as native potato, potato medicine.Originate in Henan Province, China Qinyang and Jiaozhuo etc.
The iron rod yam on ground is a kind of RHIIZOMA DIOSCOREAE from Henan of China, and because its epidermis is in rust, stem tuber is relatively thin and uniform compared with other RHIIZOMA DIOSCOREAE from Henan of China, therefore
And it gains the name.The study found that effect component content originated in the iron rod yam on the ground such as Henan Jiaozuo, Wen County is apparently higher than other bosoms
Chinese yam.RHIIZOMA DIOSCOREAE from Henan of China acts not only as food rich in starch, protein, several functions polysaccharide, amino acid, microelement etc.
Raw material can also be used as medicine, and have the effects that anti-oxidant, anti-aging, immunological regulation, enhance human immunity.
Potato also known as potato, vitamin C, vitamin B1, vitamin B2, vitamin B6, pantothenic acid and mine rich in
Substance potassium also contains unexistent carrotene and lysine in cereal grain, and trophic structure is reasonable.Staple food can be done,
It is edible to can be used as vegetables.Potato starch is slow in people's body absorption speed, is the ideal food therapy vegetable of diabetic；Ma Ling
Potato contains more good fiber quality element, can promote beneficial bacterium growth and development in enteron aisle, can also promote intestines peristalsis, keeps enteron aisle
Moisture.
Banana is soft, and smell is fresh and sweet and fragrant, delicious tasty and refreshing, soft satiny.Banana has low fat, low gallbladder solid
The characteristics of alcohol, Cardia Salt, can be used as a kind of food of ideal carbohydrate of hypertensive patient.Contain serotonin in banana
With the chemical substances such as norepinephrine, can make one mental state becomes happy and happy, therefore banana has the title of " happy fruit " again.
In addition, banana also has certain medical value, the toxin in enteron aisle, heavy metal, bacterium can be adsorbed and be discharged with excrement, to subtract
Few toxic action of the various poisonous substances to human body, while can also increase intestines peristalsis and adsorption moisture, it is beneficial to alleviate, treats child
The diseases such as having indigestion, senile constipation.
With the improvement of people's life quality, increasing to the demand for necessary food fruits and vegetables of living.Edible way is got over
Come abundanter.So during meeting people's life requirement, must be related to the storage to fruits and vegetables, it is fresh-keeping and it is subsequent plus
Work etc..Wherein, to the overwhelming majority is related to the dry treatment process to fruits and vegetables again in the processing of fruits and vegetables.So this must be related to
How the nutritional ingredient and a large amount of energy consumption of fruits and vegetables are retained to greatest extent, this certainly will increase the processing cost and reduction of fruits and vegetables
The quality of garden stuff processing product.
In dry technologies numerous at present, it is original that Vacuum Freezing & Drying Technology can be maximally maintained processing fruits and vegetables
Shape, color and nutrition.However vacuum freeze drying process time is long, energy consumption is high, it is very big to limit it in garden stuff processing
The application in field.
Domestic and international many researchers are dedicated to the energy-saving quality-keeping research of freeze-drying process, such as: being improved according to the characteristic of product
The process conditions of freeze-drying process are realized, are combined using other drying means with freeze-drying parallel connection or are connected and combined to realize.Such as
A kind of disclosed drying means is that litchi pulp is lyophilized using program cooling substitution heated at constant temperature, is keeping litchi pulp
Under conditions of quality, drying time is shortened, has saved energy consumption.But this method high degree of automation, but need equipment high
It is expensive, increase the cost of lichee product.
Disclosed another kind drying means be using the microwave microwave freeze-drying method in parallel with freeze-drying to sea cucumber into
Row drying, drying time shorten about 40% than simple freeze-drying, and effect is obvious.But in this method, in order to avoid microwave is low
Pressure generates glow discharge, and the routed energy mouth of microwave must be placed in other than vacuum environment, and which results in the abilities of equipment processing sample
Smaller, by the restriction of equipment, there is presently no the appearances of large-scale microwave freeze-drier.
The third disclosed drying means, which is combined using micro-wave vacuum with freeze-drying, is dried apple flakes, sends out
It is now first freeze-dried, then carries out micro-wave vacuum and be more advantageous to the appearance for keeping sample, the energy consumption of combined drying is than single
Pure freeze-drying reduces 39.2%, and show that optimum moisture transfer point is the end in Sublimation Interface During Freeze-drying stage.The reason is that this
When material in exist without apparent ice crystal, in micro-wave vacuum, will not due to ice and water to the absorbability of microwave not
Deformation and quality decline same and that lead to material.
Drying means disclosed above is for lichee, sea cucumber, apple etc. respectively, these product content of starch are low, relatively
For it is easily dry.But for the fruits and vegetables high for content of starch, rich amyloid fruit and vegetable materials such as RHIIZOMA DIOSCOREAE from Henan of China etc. is due to its knot
Structure is fine and close, and is rich in starch granules, directly progress micro-wave vacuum when moisture it is not easy to migrate, deformed after drying larger and local
Change colour more.And there can be a large amount of energy consumption in the drying process.
In the existing dry technology of agricultural product, occurs the skill using freeze-drying and subsequent vacuum microwave combining drying at present
Art, but the raw material that these existing dry technologies are dried is not rich amyloid raw material, and it is incited somebody to action in freeze-drying process
The moisture control of raw material is low, such as minimum 30%w/w (no ice crystal presence).Though part energy consumption can be saved in this way, still
There are the higher defects of energy consumption, and the problem that the product quality dried is not high.
Therefore, how for starch fruits and vegetables are rich in, energy consumption can be effectively reduced by designing one, and quality can be effectively ensured
Drying means has great importance in processing of farm products.
Summary of the invention
The above-mentioned deficiency for aiming to overcome that the prior art of the embodiment of the present invention provides a kind of rich in starch fruit and vegetable tablet
Drying means, high to solve existing agricultural product drying means energy consumption, quality cannot be guaranteed and lack for rich in starch fruits and vegetables
The technical issues of drying means.
In order to achieve the above-mentioned object of the invention, technical scheme is as follows:
A kind of drying means rich in starch fruit and vegetable tablet, includes the following steps:
The fruits and vegetables that will be enriched in starch carry out slicing treatment pre-treatment, obtain fruit and vegetable tablet；
The fruit and vegetable tablet is subjected to quick-frozen rear progress freeze-drying process, reaches 60- to the moisture in the fruit and vegetable tablet
When 70%w/w, stop the freeze-drying process to the fruit and vegetable tablet；Again
The fruit and vegetable tablet is subjected to ice crystal thawing processing at 2-10 DEG C, so that moisture divides again in the fruit and vegetable tablet
Cloth；
To melt treated through ice crystal, the fruit and vegetable tablet carries out micro-wave vacuum processing.
The present invention has following technical effect that rich in the drying means of starch fruit and vegetable tablet
Freeze-drying is combined with microwave drying, and the moisture control rich in starch fruit and vegetable tablet is made by freeze-drying process
System improves dry effect in 60-70%w/w, the time advance that moisture transfer point is chosen, the energy consumption being effectively reduced in drying process
Rate is high.Lyophilization treated fruit and vegetable tablet is subjected to ice crystal thawing processing, so that the ice crystal in fruit and vegetable tablet melts at low temperature,
Since thawing speed is slow and material is rich in starch granules, the fruit and vegetable tablet volume after thawing has no reduction, and moisture was melting
It is uniformly distributed again in journey in fruit and vegetable tablet, ensure that fruit and vegetable tablet sufficiently keeps original outer in later period microwave-vacuum drying
Quality is seen, maximum can limit the nutritional ingredient retained in fruit and vegetable tablet.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Present example provides a kind of drying means rich in starch fruit and vegetable tablet, includes the following steps:
Step S01: the fruits and vegetables that will be enriched in starch carry out slicing treatment pre-treatment, obtain fruit and vegetable tablet；
Step S02: the fruit and vegetable tablet is subjected to quick-frozen rear progress freeze-drying process, is reached to the moisture in the fruit and vegetable tablet
When to 60-70%w/w, stop the freeze-drying process to the fruit and vegetable tablet；Again
Step S03: the fruit and vegetable tablet is subjected to ice crystal thawing processing at 2-10 DEG C, so that moisture is in the fruit and vegetable tablet
Redistribution；
Step S04: melting that treated through ice crystal, the fruit and vegetable tablet carries out micro-wave vacuum processing.
Specifically, in above-mentioned steps S01, rich amyloid fruits and vegetables are before slicing treatment, according to different fruits and vegetables types
And product requirement, including the processing such as clean, remove the peel.In some embodiments, the amyloid fruits and vegetables of the richness can be banana, mountain
Any one of medicine, potato, sweet potato, purple sweet potato, taro.In certain embodiments, the amyloid fruits and vegetables of the richness are banana
When, it is first to remove the peel banana, is then directly sliced；It is first by Chinese yam when the amyloid fruits and vegetables of the richness are Chinese yam
It carries out cleaning and removes sundries, then remove the peel, be then sliced；It is first by Ma Ling when the amyloid fruits and vegetables of the richness are potato
Potato carries out cleaning and removes sundries, then removes the peel or do not remove the peel, and is then sliced, and belt leather or the not potato block of belt leather are obtained.It should
A little embodiments are it is noted that in embodiments of the present invention, rich amyloid fruits and vegetables are according to fruits and vegetables kind when being sliced
Class and product pre-process.
In conjunction with the processing mode of above-mentioned steps S02 and S03 and S04, and reduction energy consumption effect and product quality are improved,
In one embodiment, the slicing treatment pre-treatment fruit and vegetable tablet obtained with a thickness of 3-8mm, in one embodiment, the fruit
Vegetable piece with a thickness of 5mm.
It is in one embodiment, above-mentioned in progress in order to further increase the quality especially condition of fruit and vegetable tablet final products
Step S02 it is quick-frozen before, further include the steps that fruit and vegetable tablet carry out colour of skin processing.The method of colour of skin processing can be according to fruit
The type and performance of vegetable piece are selected.
It is quick-frozen to the fruit and vegetable tablet progress in step S01 in above-mentioned steps S02, so that the moisture in fruit and vegetable tablet is extremely short
Time is crystallized, and forming quantity is big, and the ice crystal that nucleus is small, to ensure that cell in fruit and vegetable tablet not to greatest extent
It is destroyed, to avoid the loss of nutrition.Therefore, in one embodiment, the quick freezing temperature of the fast frozen is -40~-30 DEG C,
The quick-frozen time is 1h-2h.In one embodiment, the quick freezing temperature of the fast frozen is -30 DEG C, time 2h.
After quick-frozen, freeze-drying process is carried out to the fruit and vegetable tablet after fast frozen, so that the ice in fruit and vegetable tablet
It is brilliant directly to distil at relatively low temperatures, to avoid fruit and vegetable tablet nutrition to greatest extent while realizing removing moisture purpose
Loss.Therefore, in order to enable the freeze-drying effect is more excellent, in one embodiment, the pressure in the freeze-drying process environment
Power is 37-51Pa, and condenser temperature is -55 DEG C~-45 DEG C, and temperature of heating plate is 20-30 DEG C.
It is the most key in order to reduce the energy consumption of the above-mentioned drying means rich in starch fruit and vegetable tablet, pass through above-mentioned freezing
The condition of drying process controls, and it is dry to terminate freezing when the moisture in the fruit and vegetable tablet after quick-frozen is controlled 60-70%w/w
Dry processing.Moisture in fruit and vegetable tablet is controlled into 60-70%w/w, the time (water that can effectively choose moisture transfer point in fruit and vegetable tablet
Being divided to transfer point is exactly the moisture content of sample at the end of the first drying process when using two kinds of concatenated drying means) it mentions
Before, it is effectively reduced that energy consumption in drying process, to improve drying efficiency high.
In order to the moisture in fruit and vegetable tablet be controlled 60-70%w/w, in freeze-drying process condition (environment described above
In pressure be 37-51Pa, condenser temperature be -55~-45 DEG C), temperature of heating plate be 20-30 DEG C at, in one embodiment, should
The time of freeze-drying process is 2-3 hours.
Since during above-mentioned steps S02 freezing processing, the moisture on fruit and vegetable tablet surface is volatilized, containing 60-
The moisture of 70%w/w is mostly respectively inside fruit and vegetable tablet.In other words, the moisture point after freeze-dried processing, in fruit and vegetable tablet
Cloth is non-uniform.And in above-mentioned steps S03, ice crystal thawing processing will be carried out to fruit and vegetable tablet after freeze-drying process,
It is redistributed so that the ice crystal of 60-70%w/w permeates in fruit and vegetable tablet in melting process, since melt temperature is low, is melted
Change speed slowly and material is rich in starch granules, the fruit and vegetable tablet volume after thawing has no reduction, this ensure that sample is in the later period
Original exterior quality is sufficiently kept in microwave-vacuum drying, maximum can limit the nutritional ingredient retained in fruit and vegetable tablet.
Therefore, in one embodiment, it is 2-10 DEG C which, which melts the temperature of processing,.In one embodiment, which is handled
Temperature is 4 DEG C.The time that the ice crystal melts processing should be ensured that ice crystal melts and moisture redistribution finishes.
In above-mentioned steps S04, ice crystal will be carried out and melt treated fruit and vegetable tablet in microwave-vacuum drying, moisture exists
It volatilizees under microwave heat effect.In order to provide the condition of fruit and vegetable tablet and reduce the destruction of nutritional ingredient, in one embodiment, the microwave
The condition of vacuum drying treatment are as follows: vacuum degree 0.095-0.098MPa is controlled by the adjusting to microwave power and melted through ice crystal
The maximum temperature for changing treated the fruit and vegetable tablet is not higher than 50 DEG C.In one embodiment, which is handled
Condition are as follows: vacuum degree 0.095MPa.In order to guarantee fruit and vegetable tablet condition and avoid nutritive loss and by temperature control not
Higher than 50 DEG C, in another embodiment, microwave power is controlled as 0.15W/g.
It can be seen from the above, the above-mentioned drying means rich in starch fruit and vegetable tablet will be freeze-dried and microwave drying combination, pass through
Freeze-drying process controls the moisture rich in starch fruit and vegetable tablet in 60-70%w/w, and the time that moisture transfer point is chosen is mentioned
Before, it is effectively reduced that energy consumption in drying process, to improve drying efficiency high.Fruit and vegetable tablet after freeze-drying process is carried out ice crystal to melt
Change processing, so that the ice crystal in fruit and vegetable tablet melts at low temperature, due to melting, speed is slow and material is rich in starch granules, thawing
Fruit and vegetable tablet volume afterwards has no reduction, and moisture is uniformly distributed in melting process in fruit and vegetable tablet again, ensure that fruit and vegetable tablet exists
Original exterior quality is sufficiently kept in later period microwave-vacuum drying, maximum can limit retain nutrition in fruit and vegetable tablet at
Point.In addition, by the technology controlling and process for controlling quick-frozen freeze-drying and microwave drying treatment, especially to freeze drying process item
The time advance that moisture transfer point is chosen is realized in the control of part, is further decreased the energy consumption in drying process, is improved drying efficiency
Height reduces drying cost, and the condition and nutritive value of fruit and vegetable tablet is effectively ensured.
The above-mentioned drying means rich in starch fruit and vegetable tablet is further illustrated below by way of multiple embodiments.
Embodiment 1
A kind of drying means of RHIIZOMA DIOSCOREAE from Henan of China comprising following steps:
S11: fresh RHIIZOMA DIOSCOREAE from Henan of China through over cleaning, remove the peel, be cut into piece with a thickness of 5mm, soaked in 0.25% citric acid solution
1h is steeped, then again in 0.25%CaCl21h is impregnated in solution completes color protection process；
S12: carrying out quick freezing 2h hours for the RHIIZOMA DIOSCOREAE from Henan of China after color protection in -30 DEG C of frozen storehouse, at this time RHIIZOMA DIOSCOREAE from Henan of China
Water content is about 78%, then the RHIIZOMA DIOSCOREAE from Henan of China freezed is put into freeze dryer, lyophilisation condition are as follows: pressure 37Pa, cold-trap
Temperature is -51 DEG C, and temperature of heating plate is 20 DEG C, is freeze-dried 3h, and water content is 62% at this time；
S13: RHIIZOMA DIOSCOREAE from Henan of China being put into 4 DEG C of freezer, and ice crystal melts completely after 40min, and moisture is uniformly distributed again；
S14: by treated in step S13, RHIIZOMA DIOSCOREAE from Henan of China carries out micro-wave vacuum, the condition of micro-wave vacuum are as follows:
Vacuum degree is 0.095MPa, microwave power 0.15W/g, and control material maximum temperature is no more than 35 DEG C, drying time 2.1h, most
The moisture content of finished product is 9.7%.
Comparative example 1
Moisture transfer point is the combined drying (moisture transfer point 4.5h) that sublimation stage terminates
Frozen storehouse identical as the S11 of front to RHIIZOMA DIOSCOREAE from Henan of China pre-treatment in this method, by the RHIIZOMA DIOSCOREAE from Henan of China after color protection at -30 DEG C
In quick-frozen 2h, then the RHIIZOMA DIOSCOREAE from Henan of China freezed is put into freeze dryer, lyophilisation condition are as follows: pressure 37Pa, condenser temperature be-
51 DEG C, temperature of heating plate is 20 DEG C, is freeze-dried 4.5h, and water content is 36.7% at this time, and RHIIZOMA DIOSCOREAE from Henan of China is taken out and carries out microwave
Vacuum drying, the condition of micro-wave vacuum are as follows: vacuum degree 0.095MPa, microwave power 0.15W/g control material highest
Temperature is no more than 35 DEG C, drying time 1.7h, and the moisture content of final products is 9.6%.
By embodiment 1 compared with comparative example 1, the drying time in embodiment 1 is shorter, shortens about 17.70%,
It is calculated from energy consumption, energy saving about 24.08%.In addition, the product quality of the method in the embodiment 1 has also obtained well
It keeps, such as: ascorbic content is 7.29mg/100g, and the joint close to moisture transfer point 4.5h in comparative example 1 is dry
8.00mg/100g in dry product；Free aminoacid content is 1.41g/100g, and the combined drying higher than moisture transfer point 4.5h produces
1.30g/100g in product；The measurement result of color colour difference meter indicates, it be -0.52, b value is 6.67 that L value, which is 93.16, a value, with
The combined drying product color of moisture transfer point 4.5h is without significant difference；Bulk density is 0.28g/cm3, with moisture transfer point
The bulk density of the combined drying product of 4.5h is without significant difference.
Embodiment 2
A kind of drying means of potato block comprising following steps:
S21: fresh potato through over cleaning, remove the peel, be cut into piece with a thickness of 5mm, in 0.5%CaCl2With 0.1% it is anti-
30min is impregnated in bad hematic acid solution carries out color protection treatment；
S22: carrying out quick freezing 1.5 hours for the potato block after color protection in -40 DEG C of frozen storehouse, at this time potato
Water content is about 82%, then the potato block freezed is put into freeze dryer, lyophilisation condition are as follows: pressure 37Pa, cold-trap
Temperature is -51 DEG C, and temperature of heating plate is 30 DEG C, is freeze-dried 2.5h, and water content is 70% at this time；
S23: potato block being put into 4 DEG C of freezer, and ice crystal melts completely after 1h, and moisture is uniformly distributed again；
S24: by treated in step S23, potato block carries out micro-wave vacuum, the condition of micro-wave vacuum are as follows:
Vacuum degree is 0.095MPa, microwave power 0.25W/g, and control material maximum temperature is no more than 50 DEG C, drying time 2.5h, most
The moisture content of finished product is 9.2%.
Comparative example 2
Moisture transfer point is the combined drying (moisture transfer point 4.8h) that sublimation stage terminates
It is identical with S21 above to potato pre-treatment in this method, by the potato block after color protection in -30 DEG C of frozen storehouse
It carries out quick freezing 2 hours, then the potato block freezed is put into freeze dryer, lyophilisation condition are as follows: pressure 37Pa is cold
Trap temperature be -51 DEG C, temperature of heating plate be 30 DEG C, be freeze-dried 4.8h, at this time water content be 37%, by potato block take out into
Row micro-wave vacuum, the condition of micro-wave vacuum are as follows: vacuum degree 0.095MPa, microwave power 0.25W/g control object
Expect that maximum temperature is no more than 50 DEG C, drying time 2h, the moisture content of final products is 9.3%.
By embodiment 2 compared with comparative example 2, the drying time in embodiment 2 is shorter, shortens nearly 27%, from energy
It is calculated in consumption, energy saving about 34.65%.In addition, the product quality of this method has also obtained good holding, such as: vitamin C
Content be 64.68mg/100g, the 85% of the combined drying product of moisture transfer point 4.8h about in comparative example 2；Reduction
Sugar is between 2.65%, and the 2.69 of the combined drying product of moisture transfer point 4.8h without significant difference；Color colour difference meter
Measurement result indicates that it be -2.21, b value is 15.26 that L value, which is 91.05, a value, the combined drying product with moisture transfer point 4.8h
Color is without significant difference；Bulk density 0.27g/cm3, the bulk density with the combined drying product of moisture transfer point 4.8h is without aobvious
Write difference.
Embodiment 3
A kind of drying means of banana chip comprising following steps:
S31: new fresh bananas passes through peeling, is mitered into the piece with a thickness of 5mm,
Banana chip: then being carried out quick freezing 1 hour by S32 in -40 DEG C of frozen storehouse, and the water content of banana is about at this time
78%, then the banana chip freezed is put into freeze dryer, lyophilisation condition are as follows: pressure 37Pa, condenser temperature are -51 DEG C,
Temperature of heating plate is 30 DEG C, is freeze-dried 3h, and water content is 60% at this time；
S33: then the banana chip of taking-up is put into 4 DEG C of freezer, ice crystal melts completely after 40min, and moisture is again equal
Even distribution；
S34: banana chip being subjected to micro-wave vacuum, the condition of micro-wave vacuum are as follows: vacuum degree is 0.095 MPa,
Microwave power is 0.25W/g, and control material maximum temperature is no more than 45 DEG C, and the moisture content of drying time 2.0h, final products are
9.5%.
Comparative example 3
Moisture transfer point is the combined drying (moisture transfer point 4.5h) that sublimation stage terminates
It is identical as S31 above to banana pre-treatment in this method, then banana chip is carried out in -30 DEG C of frozen storehouse quickly
Freezing, then the banana chip freezed is put into freeze dryer, lyophilisation condition are as follows: pressure 37Pa, condenser temperature are -51 DEG C,
Temperature of heating plate is 30 DEG C, is freeze-dried 4.5h, and water content is 37% at this time, and banana chip is carried out micro-wave vacuum, microwave
Vacuum drying condition are as follows: vacuum degree 0.095MPa, microwave power 0.25W/g, control material maximum temperature are no more than 45
DEG C, drying time 1.7h, the moisture content of final products is 9.5%.
By embodiment 3 compared with comparative example 3, the drying time in embodiment 3 is shorter, shortens nearly 20%, from energy
It is calculated in consumption, energy saving about 24.83%.In addition, the product quality of the method in the embodiment 3 has also obtained good guarantor
It holds, such as: ascorbic content is 7.85mg/100g, and the combined drying of moisture transfer point 4.5h produces about in comparative example 3
The 89% of product；The measurement result of color colour difference meter indicates, it be -0.31, b value is 14.45 that L value, which is 64.61, a value, turns with moisture
The combined drying product color of point 4.5h is changed without significant difference；Bulk density 0.27g/cm3, with combining for moisture transfer point 4.5h
The bulk density of dry products is without significant difference.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within principle.
Claims (6)
1. a kind of drying means rich in starch fruit and vegetable tablet, includes the following steps:
The fruits and vegetables that will be enriched in starch carry out slicing treatment pre-treatment, obtain fruit and vegetable tablet；
The fruit and vegetable tablet is subjected to quick-frozen rear progress freeze-drying process, reaches 60-70%w/w to the moisture in the fruit and vegetable tablet
When, stop the freeze-drying process to the fruit and vegetable tablet；Again
Ice crystal thawing processing will be carried out at the fruit and vegetable tablet and 2-10 DEG C, so that moisture redistributes in the fruit and vegetable tablet；
To melt treated through ice crystal, the fruit and vegetable tablet carries out micro-wave vacuum processing；
Wherein, the quick-frozen temperature is -40 DEG C~-30 DEG C, time 1-2h；
Pressure in the freeze-drying process environment is 37-51Pa, and condenser temperature is -55 DEG C~-45 DEG C, and temperature of heating plate is
20-30 DEG C, the time of processing is 2-3 hours.
2. being rich in the drying means of starch fruit and vegetable tablet as described in claim 1, it is characterised in that: at the micro-wave vacuum
The condition of reason are as follows: vacuum degree 0.095-0.098MPa, treated through ice crystal thawing by the adjusting control to microwave power
The maximum temperature of the fruit and vegetable tablet is not higher than 50 DEG C.
3. the drying means rich in starch fruit and vegetable tablet as described in claim 1-2 is any, it is characterised in that: true through the microwave
The moisture of the fruit and vegetable tablet after sky drying process is 9-10%w/w.
4. the drying means rich in starch fruit and vegetable tablet as described in claim 1-2 is any, it is characterised in that: to the fruit and vegetable tablet
Before carrying out fast frozen, further include the steps that carrying out colour of skin processing to the fruit and vegetable tablet.
5. the drying means rich in starch fruit and vegetable tablet as described in claim 1-2 is any, it is characterised in that: described to be rich in starch
Fruits and vegetables be any one of banana, Chinese yam, potato, sweet potato, purple sweet potato, taro.
6. the drying means rich in starch fruit and vegetable tablet as described in claim 1-2 is any, it is characterised in that: sliced processing institute
Obtain the fruit and vegetable tablet with a thickness of 3mm-8mm.
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| CN107307266A (en) * | 2017-08-02 | 2017-11-03 | 合肥元政农林生态科技有限公司 | A kind of drying means for reducing wild pteridophyte nutrition leak |
| CN109855392A (en) * | 2019-02-28 | 2019-06-07 | 四川活态药业有限公司 | A kind of low-temperature microwave vacuum freeze-drying method rich in starch Chinese medicine |
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| CN105767138A (en) | 2016-07-20 |
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