CN107897472A - A kind of method of vacuum microwave processed sugar manufacture-yellow follicarpium dried meat - Google Patents
A kind of method of vacuum microwave processed sugar manufacture-yellow follicarpium dried meat Download PDFInfo
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- CN107897472A CN107897472A CN201711138564.1A CN201711138564A CN107897472A CN 107897472 A CN107897472 A CN 107897472A CN 201711138564 A CN201711138564 A CN 201711138564A CN 107897472 A CN107897472 A CN 107897472A
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- microwave
- clausenae lansium
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- lansium
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Abstract
The invention discloses a kind of method of vacuum microwave processed sugar manufacture-yellow follicarpium dried meat, including clausenae Lansium sorting, pretreatment, it is dehydrated, oozes sugar and drying steps, uses vacuum microwave drying clausenae Lansium to moisture content for 20~30% in the dehydration；Divide three phases that processing is dried to oozing sugared clausenae Lansium using vacuum microwave drying in the drying steps, the vacuum of three phases is 0.090 ± 0.05Mpa, the microwave power of first stage is 1400 1600W, and microwave continuous heating time is controlled in the range of 60min；The microwave power of second stage is 900 1100W, microwave continuous heating time is controlled in the range of 60min, and the microwave power of phase III is 400 600W, and microwave intermittent-heating time control is in the range of 90min, the final moisture content of clausenae Lansium is down to less than 16%, obtain sugared manufacture-yellow follicarpium dried meat.Method provided by the invention can keep the preferable color and luster of clausenae Lansium, effectively reduce the nutritive loss of clausenae Lansium, and production efficiency is high, of low cost, realize the deep processing comprehensive utilization of clausenae Lansium raw material, and economic benefit is good.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of side of vacuum microwave processed sugar manufacture-yellow follicarpium dried meat
Method.
Background technology
Calusena lansium (Clausena lansium) belongs to Rutaceae Clausena, kind have big 'Jixin' wampee, the big 'Jixin' wampee of seed selection,
The dozens of kinds such as long 'Jixin' wampee, big round end Calusena lansium, seedless wampee.It is concentrated mainly on Guangdong, Guangxi, Hainan, Taiwan and good fortune
Plantation is built, also there is plantation in Sichuan, Yunnan, also have in the Queensland Southeast Asia of the Hawaii in the U.S., Florida and Australia
Cultivation.Clausenae Lansium, containing total reducing sugar 9.8%, protein 1.39%, Vc 74mg/100g, total solid 17.5%, total amino acid content
1710mg/100g is also high rich in the various nutrients such as iron, calcium, nutritive value.In addition, clausenae Lansium is also containing glycosides displayed, phenol
Class, a variety of ammoniemias acid and new Chinese cassia tree phenol amine A, B, C, D of Calusena lansium etc., have effects that to help digestion, resolving sputum, qi-regulating, long-term consumption can change
The discomfort of kind eating accumulation crowd, improves a poor appetite, has certain healthcare function.
At present, for Calusena lansium based on eating raw, the pericarp bitter taste of most of clausenae Lansium is heavier, general peeled and cored when eating raw and
Food, raw material availability only have 50% or so.To be analyzed from the component and appearance characteristics of Calusena lansium, Calusena lansium has good processing characteristics,
Can by corresponding processing technology process saccharogenesis manufacture-yellow follicarpium dried meat, this Calusena lansium product, both save Calusena lansium useful component and
Unique alcohol Flavor, and raw material availability can be made to reach 80%~100%.Its manufacture craft is simple, it is easy to accomplish economic value,
Social value is notable, can carry out mechanization production.
Calusena lansium preserved fruit, traditional production method oozed the sugared time up to 7~10 days, and natural drying drying needs 10~15 days,
Time length is expended, not only drying efficiency is low, and sanitary index difficulty reaches requirement, and then influences Calusena lansium preserved fruit product quality.In recent years
There is scholar to study Calusena lansium preserved fruit manufacture craft, sugared 1440min is oozed using immersion, or microwave intermittent-heating oozes sugared 95min, or leaching salt
With 240~720min of desalination, vacuum sugar infiltration 40min+ Dippings ooze sugared 360min, then carry out heated-air drying, drying time 480
~960min, processing Calusena lansium preserved fruit take 575~2400min, although being improved than traditional diamond-making technique efficiency, technique is more multiple
Miscellaneous, appearance and inferior quality, dispensing and flavor enhancement are also unfavorable for health too much, it is difficult to attract the desire to purchase of consumer.
Vacuum microwave drying technology combines vacuum drying and the respective advantage of microwave drying.To material in vacuum system
Heated, the boiling point of water reduces, moisture ebullition, gasification at a lower temperature, inside pressure differential and concentration official post material
Moisture diffusion is to surface.Microwave drying is to utilize absorption of the moisture to microwave energy, and microwave energy is thermal energy, reaches internal moisture
The purpose of evaporation drying.Microwave is with unique heat characteristic such as penetration power is strong, selectivity heats, thermal inertia is small, rate of drying
It hurry up, drying time is short, capacity usage ratio is high, Quality of dry product is high.Using vacuum microwave drying technology, not only reduced drying temperature but also
Rate of drying is accelerated, there is quick, efficient, low temperature, can preferably keep by the original color, smell and taste of material, Er Qieying
It is less to support component damages, dried product color is natural, good appearance, has preferable drying quality.At present, vacuum microwave
Dry technology has been widely used in the manufacture field of agricultural product, as banana, longan pulp, okra, pineapple, taro, Chinese prickly ash,
In the drying of the products such as mushroom, radish, blueberry.But the research on vacuum microwave drying technology processing Calusena lansium preserved fruit yet there are no
Report.
The content of the invention
The object of the present invention is to provide a kind of method of vacuum microwave processed sugar manufacture-yellow follicarpium dried meat, this method can keep Calusena lansium
Fruit color and luster, effectively reduce clausenae Lansium nutritive loss, improve production efficiency, solve Calusena lansium preserved fruit it is drying during existing battalion
The problems such as losing and is poor quality is supported, realizes the deep processing comprehensive utilization of clausenae Lansium raw material.
The purpose of the present invention is achieved through the following technical solutions, a kind of side of vacuum microwave processed sugar manufacture-yellow follicarpium dried meat
Method, including clausenae Lansium sorting, pretreatment, be dehydrated, ooze sugar and drying steps, wherein,
Use vacuum microwave drying clausenae Lansium to moisture content for 20~30% in the dehydration, vacuum -0.090
± 0.05Mpa, microwave power 900-1100W, microwave continuous heating are no more than 100min；
Three phases are divided to be dried processing to oozing sugared clausenae Lansium using vacuum microwave drying in the drying steps, three
The vacuum in stage is -0.090 ± 0.05Mpa, and the microwave power of first stage is 1400-1600W, when microwave continuous heats
Between control in the range of 60min；The microwave power of second stage is 900-1100W, and microwave continuous heating time is controlled in 60min
In the range of, the microwave power of phase III is 400-600W, and microwave intermittent-heating time control makes Calusena lansium in the range of 90min
The final moisture content of fruit is down to less than 16%, obtains all preferable sugared manufacture-yellow follicarpium dried meat of appearance, mouthfeel, quality.
Microwave continuous heating time preferred 60-90min in the dehydration.
Microwave continuous heating time first stage is preferably 10-30min in the drying steps；Second stage microwave continuous
Heating time is preferably 35-80min；Microwave intermittent-heating time phase III 30-60min.The microwave intermittent-heating refers to
Microwave heats 1min pause 1min, intermittent cycle heating.
The sorting step：It is raw material to select clausenae Lansium fresh, ripe, of uniform size.
The pre-treatment step：Clausenae Lansium is cleaned, is enucleated, in 90~100 DEG C of underwater 1~2min of blanching, is taken out, drip
It is dry.
It is described to ooze sugared step：By sugar candy and the liquid glucose of water configuration 40~50%, pour into glassware, be placed in micro-wave oven
It is interior, 80 DEG C of liquid glucose is heated to, then adds the clausenae Lansium that moisture content is 20~30%, liquid glucose submergence clausenae Lansium, continues micro-
Ripple processing, microwave power are controlled within 700W, and time control is 70~85% to sugar concentration, will ooze sugar within 30min
Clausenae Lansium picks up, and drains.
Every batch of clausenae Lansium treating capacity is 0.5~2kg in the present invention.
Present invention additionally comprises packaging step, i.e., is cooled to room temperature the clausenae Lansium after vacuum microwave drying, then packs
To finished product, room temperature is placed in, the place of drying stores.
The invention has the advantages that：
1. the present invention is being dehydrated and vacuum microwave processing is used in drying steps, not only rate of drying is fast, substantially reduces
The time of drying process, improves production efficiency, black splotch, energy will not also occurs with clausenae Lansium surface in drying process being dehydrated
Enough clausenae Lansium color and luster is kept effectively to reduce Calusena lansium preserved fruit nutrient component damages.Obtained sugar manufacture-yellow follicarpium dried meat keeps its original substantially
Color and luster and fruity flavor, uniform color, it is in topaz that pulp is bright, and pericarp is in brown color, the smooth exquisiteness in surface, agreeably sweet,
Health-nutrition, has digestion-promoting spleen-invigorating, moistens the lung and relieve the cough, dissolving phlegm gas, quench one's thirst of promoting the production of body fluid, goes infantile malnutrition due to digestive disturbances or intestinalparasites and other effects, can be used as snack food
It is directly edible, or make tea, mouthfeel more preferably, realizes the deep processing comprehensive utilization of clausenae Lansium raw material, high financial profit.
2. processed sugar manufacture-yellow follicarpium dried meat of the present invention, without salt treatment, only adds sugar candy and is removed astringent taste, rich in sweet tea with reaching
Taste.
3. the present invention microwave drying of three stages is used in drying steps, in the first stage using 1400-1600W microwaves at
Reason, the moisture that can make to ooze in sugared clausenae Lansium quickly volatilize, and 900-1100W microwave treatments and phase III are used in second stage
400-600W microwave treatments, while moisture evaporation is promoted, avoid on pericarp surface because the excessive appearance of local heating's temperature is black
Color spot point, ensures Calusena lansium preserved fruit appearance.
4. method process provided by the invention is simple, drying time is short, saves the energy, greatly reduces production cost.
Embodiment
It is the specific embodiment of the present invention below, technical scheme is described further, but the present invention
Protection domain is not limited to these embodiments, every to be included in this hair without departing substantially from the change of present inventive concept or equivalent substitute product
Within bright protection domain.
Embodiment 1
1. sorting：Select fresh, ripe, the of uniform size a certain amount of 2kg of clausenae Lansium.
2. pretreatment：The clausenae Lansium of select to be cleaned, stoning, in 100 DEG C of underwater blanching 2min, places bamboo basket with holes,
Drain.
3. dehydration：Clausenae Lansium is placed in vacuum microwave drying case and is carried out dehydrating, vacuum for -0.090 ±
0.05Mpa, microwave power 1000W, microwave heating 85min, is 20.60% spare to moisture content.
4. ooze sugar：The liquid glucose of sugar candy and water configuration 45.0%, is poured into glassware, is placed in in microwave cavity body,
It is heated to 80 DEG C of liquid glucose；The clausenae Lansium that moisture content is 20.60% is added, liquid glucose submergence clausenae Lansium, continues microwave treatment, micro-
Wave power is 490W, microwave time 15min, is 76.35% to sugar concentration, will ooze sugared clausenae Lansium and pick up, drain.
5. drying：Sugared clausenae Lansium will be oozed to be laid in vacuum microwave drying case, the vacuum of microwave stage is -0.090
±0.05Mpa.Vacuum microwave drying divides three phases, and the microwave power of first stage is 1500W, microwave continuous heating 20min；
The microwave power of second stage is 1000W, and microwave continuous heating 65min, the microwave power of phase III is 500W, and microwave is intermittently
Heat 60min, i.e. microwave heating 1min pause 1min, intermittent cycle heating.Make the final moisture content of clausenae Lansium
15.89%.
6. packaging：Clausenae Lansium after vacuum microwave drying is cooled to room temperature, is packaged to be into using PE packaging bags
Product, are placed in room temperature, the place of drying stores.
Product can keep the original color and luster of clausenae Lansium, soft texture, and the vacuum microwave drying time is 145min, can effectively be subtracted
The nutritive loss of few clausenae Lansium, improves production efficiency, improves quality.
Embodiment 2
1. sorting：Select fresh, ripe, the of uniform size a certain amount of 1.2kg of clausenae Lansium.
2. pretreatment：The clausenae Lansium of select to be cleaned, stoning, in 98 DEG C of underwater blanching 1.5min, places bamboo basket with holes,
Drain.
3. dehydration：Clausenae Lansium is placed in vacuum microwave drying case and is carried out dehydrating, vacuum for -0.090 ±
0.05Mpa, microwave power 1000W, microwave heating 60min, is 21.15% spare to moisture content.
4. ooze sugar：Sugar candy and the liquid glucose of water configuration 48%, pour into glassware, are placed in and use cavity of household microwave oven
It is interior, it is heated to 80 DEG C of liquid glucose；The clausenae Lansium that moisture content is 21.15% is added, liquid glucose submergence clausenae Lansium, continues at microwave
Reason, microwave power 350W, microwave time 30min, are 81.03% to sugar concentration, will ooze sugared clausenae Lansium and pick up, drain.
5. drying：Sugared clausenae Lansium will be oozed to be laid in vacuum microwave drying case, the vacuum of microwave stage is -0.090
±0.05Mpa.Vacuum microwave drying divides three phases, and the microwave power of first stage is 1500W, microwave continuous heating 10min；
The microwave power of second stage is 1000W, and microwave continuous heating 55min, the microwave power of phase III is 500W, and microwave is intermittently
Heat 50min, i.e. microwave heating 1min pause 1min, intermittent cycle heating.Make the final moisture content of clausenae Lansium
15.46%.
6. packaging：Clausenae Lansium after vacuum microwave drying is cooled to room temperature, is packaged to be into using PE packaging bags
Product, are placed in room temperature, the place of drying stores.
Product can keep the original color and luster of clausenae Lansium, soft texture, and the vacuum microwave drying time is 115min, can effectively be subtracted
The nutritive loss of few clausenae Lansium, improves production efficiency, improves quality.
Embodiment 3
1. sorting：Select fresh, ripe, the of uniform size a certain amount of 1.5kg of clausenae Lansium.
2. pretreatment：The clausenae Lansium of select is cleaned, stoning, in 96 DEG C of underwater blanching 2min, places bamboo basket with holes, drips
It is dry.
3. dehydration：Vacuum microwave drying clausenae Lansium, vacuum are -0.090 ± 0.05Mpa, microwave power 1000W, micro-
Wave heating 65min, it is spare for 25.58% to moisture content.
4. ooze sugar：Sugar candy and the liquid glucose of water configuration 40%, pour into glassware, are placed in and use cavity of household microwave oven
It is interior, it is heated to 80 DEG C of liquid glucose；The clausenae Lansium that moisture content is 25.58% is added, liquid glucose submergence clausenae Lansium, continues at microwave
Reason, microwave power 560W, microwave time 12min, are 83.50% to sugar concentration, will ooze sugared clausenae Lansium and pick up, drain.
5. drying：Sugared clausenae Lansium will be oozed to be laid in vacuum drying cavity, the vacuum of microwave stage is -0.090 ±
0.05Mpa.Vacuum microwave drying divides three phases, and the microwave power of first stage is 1500W, microwave continuous heating 12min；The
The microwave power of two-stage is 1000W, and microwave continuous heating 70min, the microwave power of phase III is 500W, and microwave interval adds
Hot 30min, i.e. microwave heat 1min pause 1min, intermittent cycle heating.Make the final moisture content 14.83% of clausenae Lansium.
6. packaging：Clausenae Lansium after vacuum microwave drying is cooled to room temperature, is packaged to be into using PE packaging bags
Product, are placed in room temperature, the place of drying stores.
Product can keep the original color and luster of clausenae Lansium, soft texture, and the vacuum microwave drying time is 112min, can effectively be subtracted
The nutritive loss of few clausenae Lansium, improves production efficiency, improves quality.
Embodiment 4
1. sorting：Select fresh, ripe, the of uniform size a certain amount of 0.8kg of clausenae Lansium；
2. pretreatment：The clausenae Lansium of select is cleaned, stoning, in 98 DEG C of underwater blanching 1min, places bamboo basket with holes, drips
It is dry；
3. dehydration：Vacuum microwave drying clausenae Lansium, vacuum are -0.090 ± 0.05Mpa, microwave power 1000W, micro-
Wave heating 35min, it is spare for 23.98% to moisture content；
4. ooze sugar：Sugar candy and the liquid glucose of water configuration 45%, pour into glassware, are placed in and use cavity of household microwave oven
It is interior, it is heated to 80 DEG C of liquid glucose；The clausenae Lansium that moisture content is 23.98% is added, liquid glucose submergence clausenae Lansium, continues at microwave
Reason, microwave power 280W, microwave time 30min, are 84.40% to sugar concentration, will ooze sugared clausenae Lansium and pick up, drain；
5. drying：Sugared clausenae Lansium will be oozed to be laid in vacuum drying cavity, the vacuum of microwave stage is -0.090 ±
0.05Mpa.Vacuum microwave drying divides three phases, and the microwave power of first stage is 1500W, microwave continuous heating 10min；The
The microwave power of two-stage is 1000W, and microwave continuous heating 35min, the microwave power of phase III is 500W, and microwave interval adds
Hot 60min, i.e. microwave heat 1min pause 1min, intermittent cycle heating.Make the final moisture content 13.42% of clausenae Lansium；
6. packaging：Clausenae Lansium after vacuum microwave drying is cooled to room temperature, is packaged to be into using PE packaging bags
Product, are placed in room temperature, the place of drying stores.
Product can keep the original color and luster of clausenae Lansium, soft texture, and the vacuum microwave drying time is 105min, can effectively be subtracted
The nutritive loss of few clausenae Lansium, improves production efficiency, improves quality.
1 one step vacuum microwave drying of comparative example
1. sorting：Select fresh, ripe, the of uniform size a certain amount of 0.8kg of clausenae Lansium.
2. pretreatment：The clausenae Lansium of select is cleaned, stoning, in 98 DEG C of underwater blanching 1min, places bamboo basket with holes, drips
It is dry.
3. dehydration：Vacuum microwave drying clausenae Lansium, vacuum are -0.090 ± 0.05Mpa, microwave power 1000W, micro-
Wave heating 35min, it is spare for 23.98% to moisture content.
4. ooze sugar：Sugar candy and the liquid glucose of water configuration 45%, pour into glassware, are placed in and use cavity of household microwave oven
It is interior, it is heated to 80 DEG C of liquid glucose；The clausenae Lansium that moisture content is 23.98% is added, liquid glucose submergence clausenae Lansium, continues at microwave
Reason, microwave power 280W, microwave time 30min, are 84.40% to sugar concentration, will ooze sugared clausenae Lansium and pick up, drain.
5. drying：Sugared clausenae Lansium will be oozed to be laid in vacuum drying cavity, the vacuum of microwave stage is -0.090 ±
0.05Mpa.Using single step vacuum microwave drying (i.e. microwave continuous heats), microwave power 1000W, microwave continuous heating
65min.Make the final moisture content 9.12% of clausenae Lansium.
6. packaging：Clausenae Lansium after vacuum microwave drying is cooled to room temperature, is packaged to be into using PE packaging bags
Product, are placed in room temperature, the place of drying stores.
Continuous vacuum microwave drying mode, microwave heating time are only 65min, but the Calusena lansium preserved fruit for having minority has gone out current situation
Portion is puffing, or even indivedual carbonizations, and preserved fruit quality is harder, and color is dark, and carries offending caramel smell, the nutrition of clausenae Lansium
It is lost in, inferior quality.
Claims (7)
1. a kind of method of vacuum microwave processed sugar manufacture-yellow follicarpium dried meat, including clausenae Lansium sorting, pretreatment, be dehydrated, ooze it is sugared and dry
Dry step, it is characterized in that, use vacuum microwave drying clausenae Lansium to moisture content for 20~30% in the dehydration, vacuum
- 0.090 ± 0.05Mpa, microwave power 900-1100W are spent, microwave continuous heating is no more than 100min；Adopted in the drying steps
Three phases are divided to be dried processing to oozing sugared clausenae Lansium with vacuum microwave drying, the vacuum of three phases is -0.090 ±
0.05Mpa, the microwave power of first stage is 1400-1600W, and microwave continuous heating time is controlled in the range of 60min；Second
The microwave power in stage is 900-1100W, and microwave continuous heating time is controlled in the range of 60min, the microwave work(of phase III
Rate is 400-600W, and in the range of 90min, the dry final moisture content to clausenae Lansium exists microwave intermittent-heating time control
Less than 16%, obtain sugared manufacture-yellow follicarpium dried meat.
2. the method for vacuum microwave processed sugar manufacture-yellow follicarpium dried meat according to claim 1, it is characterized in that, the drying steps
Middle first stage microwave continuous heating time is 10-30min；Second stage microwave continuous heating time is 35-80min；3rd
The microwave intermittent-heating time in stage is 30-60min.
3. the method for vacuum microwave processed sugar manufacture-yellow follicarpium dried meat according to claim 1 or 2, it is characterized in that, the microwave
Intermittent-heating refers to that microwave heats 1min pause 1min, intermittent cycle heating.
4. the method for vacuum microwave processed sugar manufacture-yellow follicarpium dried meat according to claim 1, it is characterized in that, the pretreatment step
Suddenly：Clausenae Lansium is cleaned, is enucleated, in 90~100 DEG C of underwater 1~2min of blanching, takes out, drains.
5. the method for the vacuum microwave processed sugar manufacture-yellow follicarpium dried meat according to claim 1 or 2 or 3, it is characterized in that, it is described to ooze
Sugared step：By sugar candy and the liquid glucose of water configuration 40~50%, pour into glassware, be placed in micro-wave oven, be heated to liquid glucose
80 DEG C, the clausenae Lansium that moisture content is 20~30% is then added, liquid glucose submergence clausenae Lansium, continues microwave treatment, microwave work(
Rate is controlled within 700W, and time control is 70~85% to sugar concentration, will ooze sugared clausenae Lansium and pick up within 30min, is dripped
It is dry.
6. the method for vacuum microwave processed sugar manufacture-yellow follicarpium dried meat according to claim 1, it is characterized in that, every batch of clausenae Lansium
Treating capacity be 0.5~2kg.
7. the method for vacuum microwave processed sugar manufacture-yellow follicarpium dried meat according to claim 1, it is characterized in that, further include packaging step
Suddenly, the clausenae Lansium after vacuum microwave drying is cooled to room temperature, then carries out being packaged to be finished product.
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| CN109907107A (en) * | 2019-03-02 | 2019-06-21 | 哈尔滨学院 | Pulp seasoning according to moisture content and temperature than reducing microwave intensity and vacuum degree |
| CN110731474A (en) * | 2019-09-29 | 2020-01-31 | 福建省农业科学院农业工程技术研究所 | method for producing fruit and vegetable crisp chips by combination of segmented vacuum microwave and pulse airflow puffing drying |
| CN112167036A (en) * | 2020-09-27 | 2021-01-05 | 湖南米米梦工场科技股份有限公司 | Drying method of germinated brown rice |
| CN114698806A (en) * | 2022-05-19 | 2022-07-05 | 青岛安美瑞生物科技产业园股份有限公司 | Additive-free strawberry crisp making method and obtained product |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109907107A (en) * | 2019-03-02 | 2019-06-21 | 哈尔滨学院 | Pulp seasoning according to moisture content and temperature than reducing microwave intensity and vacuum degree |
| CN110731474A (en) * | 2019-09-29 | 2020-01-31 | 福建省农业科学院农业工程技术研究所 | method for producing fruit and vegetable crisp chips by combination of segmented vacuum microwave and pulse airflow puffing drying |
| CN112167036A (en) * | 2020-09-27 | 2021-01-05 | 湖南米米梦工场科技股份有限公司 | Drying method of germinated brown rice |
| CN114698806A (en) * | 2022-05-19 | 2022-07-05 | 青岛安美瑞生物科技产业园股份有限公司 | Additive-free strawberry crisp making method and obtained product |
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Application publication date: 20180413 |