CN106213299A - The milk taste blue berry that the coupling of a kind of microwave hot air is dried is done and preparation method thereof - Google Patents
The milk taste blue berry that the coupling of a kind of microwave hot air is dried is done and preparation method thereof Download PDFInfo
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- CN106213299A CN106213299A CN201610618249.8A CN201610618249A CN106213299A CN 106213299 A CN106213299 A CN 106213299A CN 201610618249 A CN201610618249 A CN 201610618249A CN 106213299 A CN106213299 A CN 106213299A
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- Prior art keywords
- blue berry
- dried
- hot air
- gained
- milk
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 26
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 26
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 26
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 20
- 235000013336 milk Nutrition 0.000 title claims abstract description 18
- 239000008267 milk Substances 0.000 title claims abstract description 18
- 210000004080 milk Anatomy 0.000 title claims abstract description 18
- 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
- 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 14
- 239000002994 raw material Substances 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 4
- 239000008103 glucose Substances 0.000 claims abstract description 4
- 239000006188 syrup Substances 0.000 claims abstract description 4
- 235000020357 syrup Nutrition 0.000 claims abstract description 4
- 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
- 244000077233 Vaccinium uliginosum Species 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000021028 berry Nutrition 0.000 claims description 4
- 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
- 239000012467 final product Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 239000000203 mixture Substances 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
- 229920000858 Cyclodextrin Polymers 0.000 abstract description 2
- 239000001116 FEMA 4028 Substances 0.000 abstract description 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract description 2
- 229960004853 betadex Drugs 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 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
- 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
- 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
- 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
Abstract
The milk taste blue berry that the invention discloses the coupling of a kind of microwave hot air dry is done, and is prepared by the raw materials in: blue berry 200 210, fructus zizaniae caduciflorae 45, milk 10 15, Bulbus Allii Cepae 10 11, glucose syrup 23, Cornu Cervi Pantotrichum 12, Cortex Lycii 23, Radix Morindae Officinalis 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 the kidney invigorating.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to milk taste blue berry that the coupling of a kind of microwave hot air is dried dry 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 milk taste that the coupling of a kind of microwave hot air is dried is blue
The certain kind of berries is dry and preparation method thereof.
The present invention is achieved by the following technical solutions:
The milk taste blue berry that the coupling of a kind of microwave hot air is dried is done, and is prepared by the raw materials in:
Blue berry 200-210, fructus zizaniae caduciflorae 4-5, milk 10-15, Bulbus Allii Cepae 10-11, glucose syrup 2-3, Cornu Cervi Pantotrichum 1-2, Cortex Lycii 2-3, bar
Halberd sky 1-2, edible alkali 4.5-5, cycloheptaamylose 2-2.1.
The preparation method that the milk taste blue berry that described microwave hot air coupling is dried is done, comprises the following steps:
(1) Cornu Cervi Pantotrichum, Cortex Lycii, Radix Morindae Officinalis 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) being pulled an oar by Bulbus Allii Cepae, gained serosity mix with milk, addition fructus zizaniae caduciflorae, filter cleaner after little fiery infusion 30-35 minute,
Gained filtrate adds 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；Blue berry 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 blue berry under conditions of 30 DEG C；
(4) cycloheptaamylose is added water it is configured to the solution that concentration is 1%, obtain cycloheptaamylose solution；Step (3) gained is blue
The certain kind of berries takes out after being placed in cycloheptaamylose solution immersion 40-45 minute, is 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 blue berry of the present invention uses microwave hot air coupling to be 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 blue berry surface
Make blue berry 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 blue berry surface waxiness
Solving, blue berry is used 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 the kidney invigorating.
Detailed description of the invention
The milk taste blue berry that the coupling of a kind of microwave hot air is dried is done, and is made up of the raw material of following weight portion (kilogram):
Blue berry 200, fructus zizaniae caduciflorae 4, milk 10, Bulbus Allii Cepae 10, glucose syrup 2, Cornu Cervi Pantotrichum 1, Cortex Lycii 2, Radix Morindae Officinalis 1, edible alkali 4.5, β-
Cyclodextrin 2.
The preparation method that the milk taste blue berry that described microwave hot air coupling is dried is done, comprises the following steps:
(1) Cornu Cervi Pantotrichum, Cortex Lycii, Radix Morindae Officinalis add the water slow fire boiling 40 minutes of 5 times, and filter cleaner, gained filtrate is through spray dried
Dry make powder；
(2) being pulled an oar by Bulbus Allii Cepae, gained serosity mix with milk, addition fructus zizaniae caduciflorae, and filter cleaner after little fiery infusion 30 minutes, at gained
Filtrate adds 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；Blue berry 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 blue berry under conditions of 30 DEG C；
(4) cycloheptaamylose is added water it is configured to the solution that concentration is 1%, obtain cycloheptaamylose solution；Step (3) gained is blue
The certain kind of berries takes out after being placed in cycloheptaamylose solution immersion 40 minutes, is 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 milk taste blue berry that microwave hot air coupling is dried is done, it is characterised in that be prepared by the raw materials in:
Blue berry 200-210, fructus zizaniae caduciflorae 4-5, milk 10-15, Bulbus Allii Cepae 10-11, glucose syrup 2-3, Cornu Cervi Pantotrichum 1-2, Cortex Lycii 2-3, bar
Halberd sky 1-2, edible alkali 4.5-5, cycloheptaamylose 2-2.1.
The preparation method that the milk taste blue berry that microwave hot air the most according to claim 1 coupling is dried is done, it is characterised in that bag
Include following steps:
(1) Cornu Cervi Pantotrichum, Cortex Lycii, Radix Morindae Officinalis 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) being pulled an oar by Bulbus Allii Cepae, gained serosity mix with milk, addition fructus zizaniae caduciflorae, filter cleaner after little fiery infusion 30-35 minute,
Gained filtrate adds 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；Blue berry 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 blue berry under conditions of 30 DEG C；
(4) cycloheptaamylose is added water it is configured to the solution that concentration is 1%, obtain cycloheptaamylose solution；Step (3) gained is blue
The certain kind of berries takes out after being placed in cycloheptaamylose solution immersion 40-45 minute, is 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 |
|---|---|---|---|
| CN201610618249.8A CN106213299A (en) | 2016-08-01 | 2016-08-01 | The milk taste blue berry that the coupling of a kind of microwave hot air is dried is done and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610618249.8A CN106213299A (en) | 2016-08-01 | 2016-08-01 | The milk taste blue berry that the coupling of a kind of microwave hot air is dried is done and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106213299A true CN106213299A (en) | 2016-12-14 |
Family
ID=57536638
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610618249.8A Withdrawn CN106213299A (en) | 2016-08-01 | 2016-08-01 | The milk taste blue berry that the coupling of a kind of microwave hot air is dried is done and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106213299A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798674A (en) * | 2014-01-23 | 2014-05-21 | 安徽金鹰农业科技有限公司 | Hot-sour dried blueberry |
| CN103815303A (en) * | 2014-01-23 | 2014-05-28 | 安徽金鹰农业科技有限公司 | Dried salt efflorescence blueberry and preparation method thereof |
-
2016
- 2016-08-01 CN CN201610618249.8A patent/CN106213299A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798674A (en) * | 2014-01-23 | 2014-05-21 | 安徽金鹰农业科技有限公司 | Hot-sour dried blueberry |
| CN103815303A (en) * | 2014-01-23 | 2014-05-28 | 安徽金鹰农业科技有限公司 | Dried salt efflorescence blueberry and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 周韵等: "热风微波耦合干燥胡萝卜片工艺", 《农业工程学报》 * |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161214 |
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