CN105831234A - Dehydrated vegetable high-quality energy-saving drying technology - Google Patents
Dehydrated vegetable high-quality energy-saving drying technology Download PDFInfo
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- CN105831234A CN105831234A CN201610189398.7A CN201610189398A CN105831234A CN 105831234 A CN105831234 A CN 105831234A CN 201610189398 A CN201610189398 A CN 201610189398A CN 105831234 A CN105831234 A CN 105831234A
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- water
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- dehydrated vegetables
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 62
- 238000001035 drying Methods 0.000 title claims abstract description 13
- 238000005516 engineering process Methods 0.000 title abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 238000003860 storage Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims description 13
- VEVZSMAEJFVWIL-UHFFFAOYSA-O cyanidin cation Chemical compound [O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC=C(O)C(O)=C1 VEVZSMAEJFVWIL-UHFFFAOYSA-O 0.000 claims description 12
- 239000000834 fixative Substances 0.000 claims description 11
- 239000004033 plastic Substances 0.000 claims description 10
- 229920003023 plastic Polymers 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 244000017020 Ipomoea batatas Species 0.000 claims description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 6
- 235000007336 cyanidin Nutrition 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 claims description 3
- OBMZMSLWNNWEJA-XNCRXQDQSA-N C1=CC=2C(C[C@@H]3NC(=O)[C@@H](NC(=O)[C@H](NC(=O)N(CC#CCN(CCCC[C@H](NC(=O)[C@@H](CC4=CC=CC=C4)NC3=O)C(=O)N)CC=C)NC(=O)[C@@H](N)C)CC3=CNC4=C3C=CC=C4)C)=CNC=2C=C1 Chemical compound C1=CC=2C(C[C@@H]3NC(=O)[C@@H](NC(=O)[C@H](NC(=O)N(CC#CCN(CCCC[C@H](NC(=O)[C@@H](CC4=CC=CC=C4)NC3=O)C(=O)N)CC=C)NC(=O)[C@@H](N)C)CC3=CNC4=C3C=CC=C4)C)=CNC=2C=C1 OBMZMSLWNNWEJA-XNCRXQDQSA-N 0.000 claims description 3
- 241000723346 Cinnamomum camphora Species 0.000 claims description 3
- 101710176384 Peptide 1 Proteins 0.000 claims description 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 229960000846 camphor Drugs 0.000 claims description 3
- 229930008380 camphor Natural products 0.000 claims description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims description 3
- 229930182490 saponin Natural products 0.000 claims description 3
- 150000007949 saponins Chemical class 0.000 claims description 3
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 3
- 229960005055 sodium ascorbate Drugs 0.000 claims description 3
- 229940073490 sodium glutamate Drugs 0.000 claims description 3
- 235000019830 sodium polyphosphate Nutrition 0.000 claims description 3
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 239000004020 conductor Substances 0.000 abstract description 3
- 229910052751 metal Inorganic materials 0.000 abstract description 3
- 239000002184 metal Substances 0.000 abstract description 3
- 238000007664 blowing Methods 0.000 abstract 1
- 238000005246 galvanizing Methods 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 241000447437 Gerreidae Species 0.000 description 2
- 239000011469 building brick Substances 0.000 description 2
- 239000004568 cement Substances 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 2
- 238000010276 construction Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- 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
-
- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
- Y02A40/924—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation using renewable energies
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Drying Of Solid Materials (AREA)
Abstract
The invention discloses a dehydrated vegetable high-quality energy-saving drying technology. After drying, an agricultural product has a long storage period, improves agricultural product storage performances and is convenient for transport circulation. The technology comprises digging a geothermal well with depth of 1700m and a water temperature of about 70 DEG C, lifting hot water through a hot water pump, transferring the hot water through a hot-dip galvanized pipe with the size of 2.5 cun, blowing a hot water pipe at a temperature of 70 DEG C through a fan according to a principle of metal as an excellent heat conductor so that heat of the hot-dip galvanized pipe is emitted into a drying room, and pushing and pulling the fan at two ends to form a hot air flow in the drying room so that all water in the vegetable is evaporated and is emitted outside the drying room. The technology solves the problem that dehydrated vegetables is difficult for airing, natural airing pollutes the environment and mildew and a loss are produced because of overcast and rainy weather.
Description
Technical field
The present invention relates to fruits and vegetables technical field, be specifically related to a kind of dehydrated vegetables high-quality energy-saving and dry
Technique.
Background technology
Along with the raising of people's living standard, the starch food consumption figure centered by conventional grain is just
Go froming bad to worse, instead the consumption figure of animal proteinum, fat, particularly vegetable is but with surprising
Speed increment, vegetable has become indispensable important foodstuffs in our dietetic life.Vegetable water content is about
About 90%, therefore give results, pinching, transport, preserve, manage or even distribute and sell and all bring
Sizable difficulty, supplies, produces, sells and the contradiction of intermediate link is quite sharp-pointed, how to carry out vegetable
Scientific disposal processing, storage have become the cardinal task abundant and progressive concerning people's dietetic life.
The holding and the technological means controlling quality of vegetable that use at present are quite a lot of, preserve room temperature moisturizing such as and store
Tibetan, cryopreservation, plastics package storage, chemical agent storage, quick-freezing fresh-keeping storage, lonizing radiation irradiate
Storage and CA air conditioned storage etc., reach the same goal by different routes, and its purpose is all to provide the consumer with the new of preferable satisfaction
Fresh vegetables.But the technological means of existing control quality of vegetable exists, and processing cost is high, fresh-keeping effect is poor
Etc. defect, therefore dehydrated vegetables arises, and dehydrated vegetables, also known as rehydration dish, is to utilize Heat artificially to take off
Remove major part moisture content and a kind of salted Brassicae siccus of making, if edible time be dipped in clear water resilient, and
Retain color and luster, nutrition and local flavor that vegetable is original.
Preparation method many employings hot air drying dewatering of existing dehydrated vegetables, i.e. by raw material selection,
The method that blanch cutting, cooling dewatering, the step of drying baking realize dewatering vegetable, is specially and first selects
Select and there is the vegetable variety removal disease pest of abundant meat, rotten, shrivelled part, then the temperature of 65-75 DEG C
Degree lower blanch 50-60 minute, cools down rapidly and dewatering after completing, and finally carries out drying baking, dries employing
High speed rotating centrifuge, removes the free water in vegetable, then toasts within the temperature range of 65-85 DEG C
The dehydrated vegetables can made for 4-6 hour.Traditional hot-air seasoning method energy resource consumption is big, and Financial cost is higher.
Summary of the invention
The technical problem to be solved is to provide a kind of high financial profit, and end product quality is stable
Dehydrated vegetables high-quality energy-saving stoving process.
The technical problem to be solved realizes by the following technical solutions:
A kind of dehydrated vegetables high-quality energy-saving stoving process, concrete grammar step is as follows:
(1) vegetable plucked in 24 hours is sent into service sink to be carried out, go the removal of impurity, wherein every 500g
Water adds Chinese liquor 20g, Sal 20g, citric acid 15g, purple sweet potato cyanidin 10g, soybean protein isolate
15g, Saponin 10g, Radix seu Caulis Derridis Trifoliatae extract 8g, Fructus glochidionis puberi(Herba Glochidii Puberi) extract 53g, camphor leaf extract 3g；In employing
The harmful substance such as foreign material that the method for stating is carried out effectively removing on vegetable, agriculture are residual；
(2) vegetable cleaned up is placed in clear water reserviors immersion 10-15 minute, adds in clear water reserviors
Having colour fixative, the consumption of colour fixative is the 0.25% of rinse water water consumption, can keep producing by adding colour fixative
The preferable outward appearance of product and local flavor, pull dewatering out after completing；
Described colour fixative is to be configured by the component of following percentage by weight to form: purple sweet potato cyanidin 1%, different
Sodium ascorbate 2%, sweet taste peptide 1%, sodium polyphosphate 3%, sodium glutamate 1%, surplus are water；
(3) dehydrated vegetables is contained in 30cm width, 40cm length, in the plastic basket that 28cm is high, is placed in drying
Room set 180cm width, 500cm length, 160cm is high, on the stoving rack of 6 layers, plastic basket and plastics
At a distance of 5cm width between basket, convenient ventilation, beneficially vegetable moisture content distributes, after the stoving rack in baking room occupies,
Starting heat supply, air feed system, in the dehydrated vegetables in baking room, institute's water content is 13.5%-14%, reaches de-
The moisture content standard of water vegetable packaging, stops heat supply, air feed, packs dehydrated vegetables, packs, enters
Storehouse, storage.
Above-mentioned underground heat baking room is built by the following method:
(1) building brick mix structure baking room, long 60m, wide 12m, high 4m, body of wall is convex at the 10cm of ground
Existing 20cm length, the protruding point of square 13cm, upper and lower rise 30cm stays at one, adds for frame diameter 2.5 cun
Thick galvanizing pipeline, stays window, a width of 1.5m × 2m of window length, fills double pane at distance ground 160cm,
Glass two interfloor distance 1cm, prevents the heat in baking room to be dispersed into outside baking room by window, window away from
At 4m install a window, keep baking room become clear, wall construction become, wash one's face with cement, body of wall height 1.6m and
Ceramic tile face is done on ground entirely；
(2) neat and tidy in baking room is kept, left and right Ge Liu two at baking room two distance ground 20cm
Wind-tunnel, wind-tunnel diameter 120cm, it is used for 2.5 kilowatts of high-power fans are installed；Temperature is installed about baking room centre
Moisture probe, access doors side is installed Automatic Control case, is installed hot dip galvanizing pipe, enter with short tube and elbow
Row entirety link, joint can not leak, and many places are screwed on baking room body of wall, at hot dip galvanizing pipe
Enter baking room junction, water inlet intelligent switch to be installed, all connect full-automatic master control case；
(3) beat at a glance deep for 1700m geothermal well, hydro-thermal about 70 DEG C, propose hot water with heat-exchanger pump, send
Entering the galvanizing pipeline of 2.5 cun, utilizing metal is hot excellence conductor principle, with the fan hot water to 70 DEG C
Pipeline is dried, and makes the heat of galvanizing pipeline be dispersed in baking room, by two ends push-and-pull fan work,
Thermal current is formed at baking room；
(4) when drying, opening supplying hot water switch, meanwhile, start fan, fan inlet pushes away, and outlet is drawn,
Wind direction becomes 60 degree in wall, blows to above galvanizing pipeline, allows the heat of galvanizing pipeline effectively dissipate
In baking room, the moisture content in vegetable is discharged to outside baking room with air stream, when total Automated condtrol case humidity is read
When number reaches 13.5%, in the dehydrated vegetables in baking room, institute's water content is 13.5%-14%, reaches to be dehydrated vegetables
The moisture content standard of green vegetable bun dress, can cut off the water, blowing-out, dehydrated vegetables is packed, pack, put in storage,
Storage.
The invention has the beneficial effects as follows: the present invention solves dehydrated vegetables dry in the sun dry in the sun difficult, natural and pollutes ring
Border, runs into rainy weather and causes the problem gone mouldy and lose, and implements GEOTHERMAL WATER and dries vegetable, carries
The high quality of dehydrated vegetables, without any pollution, smokeless and dust free, save time, clean, environmental protection is healthy,
Cheap highly effective, is that to directly utilize new forms of energy and dry vegetable be a good new method.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be readily apparent from
Solve, below in conjunction with specific embodiment, the present invention is expanded on further.
Embodiment 1
A kind of dehydrated vegetables high-quality energy-saving stoving process, concrete grammar step is as follows:
(1) vegetable plucked in 24 hours is sent into service sink to be carried out, go the removal of impurity, wherein every 500g
Water adds Chinese liquor 20g, Sal 20g, citric acid 15g, purple sweet potato cyanidin 10g, soybean protein isolate
15g, Saponin 10g, Radix seu Caulis Derridis Trifoliatae extract 8g, Fructus glochidionis puberi(Herba Glochidii Puberi) extract 53g, camphor leaf extract 3g；In employing
The harmful substance such as foreign material that the method for stating is carried out effectively removing on vegetable, agriculture are residual；
(2) vegetable cleaned up is placed in clear water reserviors immersion 10-15 minute, adds in clear water reserviors
Having colour fixative, the consumption of colour fixative is the 0.25% of rinse water water consumption, can keep producing by adding colour fixative
The preferable outward appearance of product and local flavor, pull dewatering out after completing；
Described colour fixative is to be configured by the component of following percentage by weight to form: purple sweet potato cyanidin 1%, different
Sodium ascorbate 2%, sweet taste peptide 1%, sodium polyphosphate 3%, sodium glutamate 1%, surplus are water；
(3) dehydrated vegetables is contained in 30cm width, 40cm length, in the plastic basket that 28cm is high, is placed in drying
Room set 180cm width, 500cm length, 160cm is high, on the stoving rack of 6 layers, plastic basket and plastics
At a distance of 5cm width between basket, convenient ventilation, beneficially vegetable moisture content distributes, after the stoving rack in baking room occupies,
Starting heat supply, air feed system, in the dehydrated vegetables in baking room, institute's water content is 13.5%-14%, reaches de-
The moisture content standard of water vegetable packaging, stops heat supply, air feed, packs dehydrated vegetables, packs, enters
Storehouse, storage.
Above-mentioned underground heat baking room is built by the following method:
(1) building brick mix structure baking room, long 60m, wide 12m, high 4m, body of wall is convex at the 10cm of ground
Existing 20cm length, the protruding point of square 13cm, upper and lower rise 30cm stays at one, adds for frame diameter 2.5 cun
Thick galvanizing pipeline, stays window, a width of 1.5m × 2m of window length, fills double pane at distance ground 160cm,
Glass two interfloor distance 1cm, prevents the heat in baking room to be dispersed into outside baking room by window, window away from
At 4m install a window, keep baking room become clear, wall construction become, wash one's face with cement, body of wall height 1.6m and
Ceramic tile face is done on ground entirely；
(2) neat and tidy in baking room is kept, left and right Ge Liu two at baking room two distance ground 20cm
Wind-tunnel, wind-tunnel diameter 120cm, it is used for 2.5 kilowatts of high-power fans are installed；Temperature is installed about baking room centre
Moisture probe, access doors side is installed Automatic Control case, is installed hot dip galvanizing pipe, enter with short tube and elbow
Row entirety link, joint can not leak, and many places are screwed on baking room body of wall, at hot dip galvanizing pipe
Enter baking room junction, water inlet intelligent switch to be installed, all connect full-automatic master control case；
(3) beat at a glance deep for 1700m geothermal well, hydro-thermal about 70 DEG C, propose hot water with heat-exchanger pump, send
Entering the galvanizing pipeline of 2.5 cun, utilizing metal is hot excellence conductor principle, with the fan hot water to 70 DEG C
Pipeline is dried, and makes the heat of galvanizing pipeline be dispersed in baking room, by two ends push-and-pull fan work,
Thermal current is formed at baking room；
(4) when drying, opening supplying hot water switch, meanwhile, start fan, fan inlet pushes away, and outlet is drawn,
Wind direction becomes 60 degree in wall, blows to above galvanizing pipeline, allows the heat of galvanizing pipeline effectively dissipate
In baking room, the moisture content in vegetable is discharged to outside baking room with air stream, when total Automated condtrol case humidity is read
When number reaches 13.5%, in the dehydrated vegetables in baking room, institute's water content is 13.5%-14%, reaches to be dehydrated vegetables
The moisture content standard of green vegetable bun dress, can cut off the water, blowing-out, dehydrated vegetables is packed, pack, put in storage,
Storage.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.One's own profession
Skilled person will appreciate that of industry, the present invention is not restricted to the described embodiments, above-described embodiment and explanation
The principle that the present invention is simply described described in book, without departing from the spirit and scope of the present invention,
The present invention also has various changes and modifications, and these changes and improvements both fall within claimed invention model
In enclosing.Claimed scope is defined by appending claims and equivalent thereof.
Claims (1)
1. a dehydrated vegetables high-quality energy-saving stoving process, it is characterised in that concrete grammar step is as follows:
(1) vegetable plucked in 24 hours is sent into service sink to be carried out, go the removal of impurity, wherein every 500g
Water adds Chinese liquor 20g, Sal 20g, citric acid 15g, purple sweet potato cyanidin 10g, soybean protein isolate
15g, Saponin 10g, Radix seu Caulis Derridis Trifoliatae extract 8g, Fructus glochidionis puberi(Herba Glochidii Puberi) extract 53g, camphor leaf extract 3g；
(2) vegetable cleaned up is placed in clear water reserviors immersion 10-15 minute, adds in clear water reserviors
Having colour fixative, the consumption of colour fixative is the 0.25% of rinse water water consumption；
Described colour fixative is to be configured by the component of following percentage by weight to form: purple sweet potato cyanidin 1%, different
Sodium ascorbate 2%, sweet taste peptide 1%, sodium polyphosphate 3%, sodium glutamate 1%, surplus are water；
(3) dehydrated vegetables is contained in 30cm width, 40cm length, in the plastic basket that 28cm is high, is placed in drying
Room set 180cm width, 500cm length, 160cm is high, on the stoving rack of 6 layers, plastic basket and plastics
At a distance of 5cm width between basket, convenient ventilation, beneficially vegetable moisture content distributes, after the stoving rack in baking room occupies,
Starting heat supply, air feed system, in the dehydrated vegetables in baking room, institute's water content is 13.5%-14%, reaches de-
The moisture content standard of water vegetable packaging, stops heat supply, air feed, packs dehydrated vegetables, packs, enters
Storehouse, storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610189398.7A CN105831234A (en) | 2016-03-28 | 2016-03-28 | Dehydrated vegetable high-quality energy-saving drying technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610189398.7A CN105831234A (en) | 2016-03-28 | 2016-03-28 | Dehydrated vegetable high-quality energy-saving drying technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105831234A true CN105831234A (en) | 2016-08-10 |
Family
ID=56584070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610189398.7A Withdrawn CN105831234A (en) | 2016-03-28 | 2016-03-28 | Dehydrated vegetable high-quality energy-saving drying technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105831234A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086893A (en) * | 1993-08-19 | 1994-05-18 | 中国星火总公司辽宁公司 | Utilize the method for GEOTHERMAL WATER desiccated wood |
| CN101889604A (en) * | 2010-07-07 | 2010-11-24 | 徐州华源农业发展有限公司 | Method for producing dehydrated vegetables by internal circulation type heat pump drying technology |
-
2016
- 2016-03-28 CN CN201610189398.7A patent/CN105831234A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086893A (en) * | 1993-08-19 | 1994-05-18 | 中国星火总公司辽宁公司 | Utilize the method for GEOTHERMAL WATER desiccated wood |
| CN101889604A (en) * | 2010-07-07 | 2010-11-24 | 徐州华源农业发展有限公司 | Method for producing dehydrated vegetables by internal circulation type heat pump drying technology |
Non-Patent Citations (3)
| Title |
|---|
| 王文卿: "《南方滨海耐盐植物资源（一）》", 30 September 2013, 厦门大学出版社 * |
| 邓舜扬: "《化学配方与工艺手册》", 31 January 2003, 上海科学技术文献出版社 * |
| 邓舜扬: "《食品保鲜技术》", 31 January 2006, 中国轻工业出版社 * |
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Application publication date: 20160810 |