CN106174574A - Stomach invigorating dried Fructus Vitis viniferae that the coupling of a kind of microwave hot air is dried and preparation method thereof - Google Patents
Stomach invigorating dried Fructus Vitis viniferae that the coupling of a kind of microwave hot air is dried and preparation method thereof Download PDFInfo
- Publication number
- CN106174574A CN106174574A CN201610618236.0A CN201610618236A CN106174574A CN 106174574 A CN106174574 A CN 106174574A CN 201610618236 A CN201610618236 A CN 201610618236A CN 106174574 A CN106174574 A CN 106174574A
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- CN
- China
- Prior art keywords
- dried
- vitis viniferae
- fructus
- fructus vitis
- hot air
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- 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.)
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- 241000219095 Vitis Species 0.000 title claims abstract description 29
- 235000009392 Vitis Nutrition 0.000 title claims abstract description 23
- 230000008878 coupling Effects 0.000 title claims abstract description 13
- 238000010168 coupling process Methods 0.000 title claims abstract description 13
- 238000005859 coupling reaction Methods 0.000 title claims abstract description 13
- 210000002784 stomach Anatomy 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000003513 alkali Substances 0.000 claims abstract description 14
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 241001116389 Aloe Species 0.000 claims abstract description 7
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 7
- 210000003038 endothelium Anatomy 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 8
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 4
- 239000001569 carbon dioxide Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003595 mist Substances 0.000 claims description 2
- 238000001035 drying Methods 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- 240000000851 Vaccinium corymbosum Species 0.000 abstract 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 abstract 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 229960004853 betadex Drugs 0.000 abstract 1
- 235000021014 blueberries Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 6
- 238000007602 hot air drying Methods 0.000 description 5
- 235000011869 dried fruits Nutrition 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 208000036626 Mental retardation Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses the stomach invigorating dried Fructus Vitis viniferae that the coupling of a kind of microwave hot air is dried, be prepared by the raw materials in: Fructus Vitis viniferae 200 210, Fructus Crataegi 20 22, Aloe juice 45, yellow wine 78, cola 45, Endothelium Corneum Gigeriae Galli 12, Radix Pseudostellariae 23, Fructus Amomi 12, edible alkali 4.5 5, beta-cyclodextrin 2 2.1.The blue berry of the present invention uses microwave hot air coupling to be dried, and is dried and completes under thermograde, barometric gradient and Concentraton gradient etc. jointly effect, and therefore drying efficiency is high, and nutritive loss is little, additionally, the present invention contains multiple medicinal herb components, has effect of stomach invigorating.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of microwave hot air coupling be dried stomach invigorating dried Fructus Vitis viniferae and
Its preparation method.
Background technology
China has abundant fruit resource, but a lot of fruit is difficult to preservation, easily rots so that orchard worker loses sternly
Weight, fruit is made dried fruits becomes solution to this problem.Fruit can occur a series of reaction during drying, this
A little reactions directly affect the color and luster of dried fruits product, local flavor and nutrition, and being therefore dried is the key factor affecting dried fruits quality.Fruit
What drying means was conventional has microwave drying, hot air drying, but at microwave drying after-stage, along with the minimizing of water content in material,
The temperature on material surface drastically raises, and material surface will be made to occur being charred, the phenomenon such as burning, and individually hot air drying, due to
Dry rate is low, and drying time is long, will result in the considerable damage of nutrient, thus has a strong impact on drying quality.By microwave and
Hot blast acts simultaneously on dried material, is dried dried material, and the inside of dried material is directly heated by microwave, makes to do
The internal temperature of dry material raises, and forms low inside and high outside thermograde, makes the moisture within material evaporate rapidly generation steam,
Forming barometric gradient, produce similar pump efficiency and answer, driving liquid is by rapidly flowing toward surface inside dried material, and hot air drying is heat
Can be passed to the surface of dried material by hot-air, material surface temperature raises, and makes the temperature on material surface higher than dried object
Temperature within Liao, forms thermograde, and heat energy, under the effect of thermograde, internally transmits from the surface of dried material.
Along with the rising of temperature, the portion of water " being driven " to material surface by microwave drying is started evaporation, makes the water on material surface
Divide concentration less than the moisture concentration within material, form concentration difference, i.e. Concentraton gradient, under the effect of Concentraton gradient, in material
The moisture in portion the most gradually moves to the surface of material and is dispersed in air.Therefore, microwave couples hot air drying and combines
Microwave drying and the advantage of hot air drying, be greatly improved the quality of dried fruits.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that the stomach invigorating Portugal that the coupling of a kind of microwave hot air is dried
Grape are dry and preparation method thereof.
The present invention is achieved by the following technical solutions:
The stomach invigorating dried Fructus Vitis viniferae that the coupling of a kind of microwave hot air is dried, is prepared by the raw materials in:
Fructus Vitis viniferae 200-210, Fructus Crataegi 20-22, Aloe juice 4-5, yellow wine 7-8, laughable 4-5, Endothelium Corneum Gigeriae Galli 1-2, Radix Pseudostellariae 2-3, Fructus Amomi
1-2, edible alkali 4.5-5, cycloheptaamylose 2-2.1.
The preparation method of the stomach invigorating dried Fructus Vitis viniferae that described microwave hot air coupling is dried, comprises the following steps:
(1) Endothelium Corneum Gigeriae Galli, Radix Pseudostellariae, Fructus Amomi add water slow fire boiling 40-50 minute of 5-6 times, and filter cleaner, gained filtrate is through spray
Mist is dried makes powder；
(2) by Fructus Crataegi with Aloe juice, yellow wine sealed pickling 8-9 hour, then Fructus Crataegi is taken out, squeezes the juice, at gained Fructus Crataegi juice
Middle addition step (1) gained material mixing and stirring；
(3) edible alkali is added water it is configured to the solution that concentration is 2%, obtain edible alkali solution；Fructus Vitis viniferae is placed in edible alkali solution leaching
To take out after steeping 30-35 minute, and pour in retort after rinsing with clear water, open intake valve, injecting carbon dioxide, simultaneously will row
Air valve is opened, and gets rid of the air in tank, processes 10 hours, then taken out by Fructus Vitis viniferae under conditions of 30 DEG C；
(4) cycloheptaamylose is added water it is configured to the solution that concentration is 1%, obtain cycloheptaamylose solution；By step (3) gained Portugal
Grape are taken out after being placed in cycloheptaamylose solution immersion 40-45 minute, are use with step (2) gained material and above-mentioned technique
Raw material mixing is mixed thoroughly；
(5) use microwave and hot blast to process step (4) gained material simultaneously, wherein microwave power be 12w/g, hot blast temperature be
55 DEG C, hot blast speed be 1.69m/s, treat that water content is down to 20%, to obtain final product.
The invention have the advantage that the grape harvest microwave hot air coupling of the present invention is dried, be dried at thermograde, pressure ladder
Completing under the common effect such as degree and Concentraton gradient, therefore drying efficiency is high, and nutritive loss is little, and due to the waxiness on Fructus Vitis viniferae surface
Make Fructus Vitis viniferae have the surface of hydrophobic mental retardation, hinder the absorption of material to penetrate into, with the addition of edible alkali, can be by molten for Fructus Vitis viniferae surface waxiness
Solving, by grape harvest carbon dioxide treatment, fruit internal carries out anaerobic metabolism under anaerobic, and phospholipid hydrolysis is fatty acid,
Destroy double phospholipid layer, thus permeability of cell membrane strengthens so that cycloheptaamylose easily infiltrates into, looping vitamin C, improve dimension
Raw element C stability in follow-up dry processing and storage, reduces ascorbic loss, additionally, the present invention contains multiple
Medicinal herb components, has effect of stomach invigorating.
Detailed description of the invention
The stomach invigorating dried Fructus Vitis viniferae that the coupling of a kind of microwave hot air is dried, is made up of the raw material of following weight portion (kilogram):
Fructus Vitis viniferae 200, Fructus Crataegi 20, Aloe juice 4, yellow wine 7, cola 4, Endothelium Corneum Gigeriae Galli 1, Radix Pseudostellariae 2, Fructus Amomi 1, edible alkali 4.5, β-ring-type
Dextrin 2.
The preparation method of the stomach invigorating dried Fructus Vitis viniferae that described microwave hot air coupling is dried, comprises the following steps:
(1) Endothelium Corneum Gigeriae Galli, Radix Pseudostellariae, Fructus Amomi add the water slow fire boiling 40 minutes of 5 times, and filter cleaner, gained filtrate is through spray dried
Dry make powder；
(2) by Fructus Crataegi with Aloe juice, yellow wine sealed pickling 8 hours, then Fructus Crataegi is taken out, squeeze the juice, in gained Fructus Crataegi juice
Add step (1) gained material mixing and stirring；
(3) edible alkali is added water it is configured to the solution that concentration is 2%, obtain edible alkali solution；Fructus Vitis viniferae is placed in edible alkali solution leaching
To take out after steeping 30 minutes, and pour in retort, open intake valve after rinsing with clear water, injecting carbon dioxide, simultaneously by aerofluxus
Valve is opened, and gets rid of the air in tank, processes 10 hours, then taken out by Fructus Vitis viniferae under conditions of 30 DEG C；
(4) cycloheptaamylose is added water it is configured to the solution that concentration is 1%, obtain cycloheptaamylose solution；By step (3) gained Portugal
Grape are taken out after being placed in cycloheptaamylose solution immersion 40 minutes, are use former with step (2) gained material and above-mentioned technique
Material mixing is mixed thoroughly；
(5) use microwave and hot blast to process step (4) gained material simultaneously, wherein microwave power be 12w/g, hot blast temperature be
55 DEG C, hot blast speed be 1.69m/s, treat that water content is down to 20%, to obtain final product.
Claims (2)
1. the stomach invigorating dried Fructus Vitis viniferae that a microwave hot air coupling is dried, it is characterised in that be prepared by the raw materials in:
Fructus Vitis viniferae 200-210, Fructus Crataegi 20-22, Aloe juice 4-5, yellow wine 7-8, laughable 4-5, Endothelium Corneum Gigeriae Galli 1-2, Radix Pseudostellariae 2-3, Fructus Amomi
1-2, edible alkali 4.5-5, cycloheptaamylose 2-2.1.
The preparation method of the stomach invigorating dried Fructus Vitis viniferae that microwave hot air the most according to claim 1 coupling is dried, it is characterised in that bag
Include following steps:
(1) Endothelium Corneum Gigeriae Galli, Radix Pseudostellariae, Fructus Amomi add water slow fire boiling 40-50 minute of 5-6 times, and filter cleaner, gained filtrate is through spray
Mist is dried makes powder；
(2) by Fructus Crataegi with Aloe juice, yellow wine sealed pickling 8-9 hour, then Fructus Crataegi is taken out, squeezes the juice, at gained Fructus Crataegi juice
Middle addition step (1) gained material mixing and stirring；
(3) edible alkali is added water it is configured to the solution that concentration is 2%, obtain edible alkali solution；Fructus Vitis viniferae is placed in edible alkali solution leaching
To take out after steeping 30-35 minute, and pour in retort after rinsing with clear water, open intake valve, injecting carbon dioxide, simultaneously will row
Air valve is opened, and gets rid of the air in tank, processes 10 hours, then taken out by Fructus Vitis viniferae under conditions of 30 DEG C；
(4) cycloheptaamylose is added water it is configured to the solution that concentration is 1%, obtain cycloheptaamylose solution；By step (3) gained Portugal
Grape are taken out after being placed in cycloheptaamylose solution immersion 40-45 minute, are use with step (2) gained material and above-mentioned technique
Raw material mixing is mixed thoroughly；
(5) use microwave and hot blast to process step (4) gained material simultaneously, wherein microwave power be 12w/g, hot blast temperature be
55 DEG C, hot blast speed be 1.69m/s, treat that water content is down to 20%, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610618236.0A CN106174574A (en) | 2016-08-01 | 2016-08-01 | Stomach invigorating dried Fructus Vitis viniferae that the coupling of a kind of microwave hot air is dried and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610618236.0A CN106174574A (en) | 2016-08-01 | 2016-08-01 | Stomach invigorating dried Fructus Vitis viniferae that the coupling of a kind of microwave hot air is dried and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174574A true CN106174574A (en) | 2016-12-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610618236.0A Withdrawn CN106174574A (en) | 2016-08-01 | 2016-08-01 | Stomach invigorating dried Fructus Vitis viniferae that the coupling of a kind of microwave hot air is dried and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106174574A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105316183A (en) * | 2015-11-27 | 2016-02-10 | 姚崇 | Appetizing ginseng rice wine and preparation method thereof |
| CN105341646A (en) * | 2015-10-09 | 2016-02-24 | 定远县玉强米业有限公司 | Donkey-hide gelatin blood tonifying cooked rice and preparation method thereof |
-
2016
- 2016-08-01 CN CN201610618236.0A patent/CN106174574A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341646A (en) * | 2015-10-09 | 2016-02-24 | 定远县玉强米业有限公司 | Donkey-hide gelatin blood tonifying cooked rice and preparation method thereof |
| CN105316183A (en) * | 2015-11-27 | 2016-02-10 | 姚崇 | Appetizing ginseng rice wine and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 周韵等: "热风微波耦合干燥胡萝卜片工艺", 《农业工程学报》 * |
| 郭安明等: "酸奶葡萄干制作新工艺的探讨", 《食品工业》 * |
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Application publication date: 20161207 |