CN108813455B - Drying method of Chinese olive - Google Patents
Drying method of Chinese olive Download PDFInfo
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- CN108813455B CN108813455B CN201810514944.9A CN201810514944A CN108813455B CN 108813455 B CN108813455 B CN 108813455B CN 201810514944 A CN201810514944 A CN 201810514944A CN 108813455 B CN108813455 B CN 108813455B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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Abstract
The invention discloses a method for drying Chinese olive with betel nuts, which comprises the following steps: selecting fruits, blanching, preparing for drying, feeding, drying in three sections, cooling, packaging and the like. The invention aims to provide a method for drying Chinese olive with betel nut, which ensures that the longitudinal lines on the surface of the Chinese olive are clear and ensures the stable quality of the product; the drying speed of the betel nuts is reduced by controlling the high humidity, so that the internal stress of moisture in the process of transferring from the interior of the betel nuts to the surface is reduced, the tendency of outward expansion of the surfaces of the betel nuts is weakened, and clear longitudinal lines are obtained.
Description
Technical Field
The invention belongs to a food processing method, and particularly relates to a drying method of Chinese olive with betel nuts.
Background
Areca catechu L is dry mature seed of Areca catechu L of Areca of Palmaceae, also known as Rensha, Bingmen, Areca catechu, etc. Areca catechu grows in tropical regions and is cultivated mainly in southeast Asia countries such as China, India, Burma, Bengal, Indonesia, Vietnam, and Srilanka. Bing Lang is also called four addict addicts with tobacco, alcohol and coffee. The addictive substance is mainly arecoline, which can stimulate the nervous system of people to arouse excitement and pleasure, and if arecoline is not available, the areca is chewed to lose the original flavor.
In China, betel nuts are planted in Hainan province and betel nuts are processed in Hunan province. Hunan people have a history of chewing betel nuts for nearly a hundred years, and consumers eating betel nuts are more and more along with the development of innovation. In Hainan, the areca is picked and processed into dry fruits in time, and then the dry fruits are transported to Hunan to be processed into products for consumers to chew. The dry betel nut is divided into two types of Chinese olive and smoked fruit according to the processing method. The dry areca nuts dried by hot air convection are called Chinese olive, and the dry areca nuts dried by smoking are called smoked nuts. At present, both Chinese olive and smoked fruit are produced by using a soil stove, and the quality of the product is controlled by the processing mode according to experience, so that the quality of the product is unstable.
The betel nut smoked fruits and Chinese olive require clear longitudinal lines on the surface of the fruit body and cannot generate transverse lines, which is approved by market inspection in processing practice for many years. To meet the quality requirements, the drying time of the Chinese olive generally needs 72 hours to 84 hours, and the smoking time of the Chinese olive needs 96 hours to 108 hours.
Disclosure of Invention
The invention aims to provide a method for drying Chinese olive with betel nuts, so that longitudinal lines on the surfaces of the Chinese olive fruits are clear, and the stable quality of products is ensured.
In order to realize the purpose, the invention adopts the technical scheme that: a method for drying Chinese olive, which comprises the following steps:
(A) selecting fruits: selecting a fresh betel nut rejuvenation without insect pests, rot and opening (cracking) at the fruit base end;
(B) blanching: blanching and inactivating enzyme of fresh Arecae semen in 95-100 deg.C hot water in a blanching tank;
(C) drying preparation: opening a particle burner, closing a dehumidifier, preheating a humidifier, and raising and stabilizing the temperature of a curing barn to 52 +/-2 ℃;
(D) feeding: putting the blanched areca nuts into a drying roller before the temperature is reduced to 50 ℃, and closing a baking room door for drying after the temperature is reduced;
(E) and (3) drying: drying the areca nuts after blanching and enzyme deactivation, wherein the drying is divided into three stages, and the drying parameters and the method of each stage are as follows in sequence:
in the first stage: during drying, the humidity is 98-99%, and the temperature is 52 +/-2 ℃;
the second stage is as follows: cooling the areca nuts for 6 hours, and continuously drying the areca nuts, wherein the humidity is 98-99%, and the temperature is 52 +/-2 ℃;
the third stage: cooling the areca nuts for 6 hours, and continuously drying the areca nuts, wherein the humidity is 90-94%, and the temperature is 65 +/-2 ℃;
(F) cooling and packaging: and (3) rapidly cooling the dried areca nuts at room temperature, and shrinking the areca nuts by utilizing the principle of expansion with heat and contraction with cold so as to deepen the surface lines of the dried areca nuts.
Preferably, in the blanching of step (B), the mass ratio of the areca nuts to the hot water is 1: 3, and the blanching time is 60-90 min.
Preferably, during blanching in the step (B), a bubbler is arranged in the blanching pool to improve blanching enzyme deactivation effect.
Preferably, in the step (E), drying is stopped after 22 hours in the first stage, and the oven door is not opened during cooling; the water content of the areca nut at the end of the first stage is 75-76%.
Preferably, in the step (E) drying, in the second stage, the drying is stopped after 22 hours; the water content of the Arecae semen at the end of the second stage is 65-66%.
Preferably, the moisture content of the areca nut at the end of the third stage is 20-23%.
Preferably, in the cooling package of step (F), the cooling is by aeration cooling.
The invention has the beneficial effects that: the principle of the method is that the drying speed of the betel nuts is reduced by controlling high humidity, so that the internal stress of moisture in the process of transferring from the interior of the betel nuts to the surface is reduced, the outward expansion trend of the surfaces of the betel nuts is weakened, and the clear longitudinal lines (the lines are formed by large dehydration shrinkage rate of dried betel nut substances and small shrinkage rate of betel nut fibers) are obtained; since the drying speed of the first and second stages is slower, the moisture content of the betel nut kernels is reduced to a safe moisture content by further increasing the temperature in the third stage because the betel nut kernels are dehydrated more slowly than the betel nut skin meat.
Drawings
Fig. 1 is a schematic view of a bubbler according to the present invention.
FIG. 2 is a schematic view of the structure at A-A in FIG. 1.
Detailed Description
The present invention is described in detail below for the purpose of better understanding technical solutions of the present invention by those skilled in the art, and the description of the present invention is only exemplary and explanatory and should not be construed as limiting the scope of the present invention in any way.
Example 1:
heating 750kg of tap water to 100 deg.C in a green removing pond, pouring 250kg of fresh Arecae semen tender fruit without pest and disease damage, rot and opening (crack) at base end into the green removing pond, boiling for 90min, taking out, and draining surface water. Opening a particle combustion machine, closing a dehumidifier, preheating a humidifier to raise the temperature of a baking room to 50 ℃, then loading the water-removed areca nuts into a drying roller, closing a door of the baking room to dry, controlling the humidity to be 98-99% and the temperature to be 50 ℃ during 28 hours from the beginning of drying, stopping drying after the drying reaches 22 hours, cooling the areca nuts in the drying room for about 6 hours, continuing to dry, controlling the humidity to be 98-99% and the temperature to be 52 ℃ during 28-56 hours, stopping drying after 50 hours, cooling the areca nuts in the drying room for 6 hours, continuing to dry, controlling the humidity to be 90-94% and the temperature to be 65 +/-2 ℃ during 56-84 hours, drying the areca nuts to the water content of about 20%, finishing drying, rapidly cooling the areca nuts at room temperature, and packaging and storing.
Example 2:
heating 750kg of tap water to above 95 ℃ in a green removing pond, pouring 250kg of fresh betel nut rejuvenation without plant diseases and insect pests, rot and opening (cracking) at the base end of the fruit into the green removing pond, starting a bubbler at the bottom of the green removing pond, boiling the fruit for 60min, taking out the fruit, and draining the surface water. Opening a particle combustion machine, closing a dehumidifier, preheating a humidifier to raise the temperature of a baking room to 52 ℃, then loading the water-removed areca nuts into a drying roller, closing a door of the baking room to dry, controlling the humidity to be 98-99% during the period from the beginning of drying to the 28 th hour, controlling the temperature not to exceed 54 ℃, stopping drying after the drying reaches the 22 th hour, cooling the areca nuts in a drying chamber for about 6 hours, continuing to dry, controlling the humidity to be 98-99% during the 28 th-56 th hour, controlling the temperature to be 52 ℃, stopping drying after the 50 th hour, cooling the areca nuts in the drying chamber for 6 hours, continuing to dry, controlling the humidity to be 90-94% and the temperature to be 65 +/-2 ℃ during the 56 th-84 th hour, drying the areca nuts until the water content is about 20%, finishing drying, rapidly cooling the areca nuts at room temperature, and packaging and storing.
The device comprises a water-removing tank, a bubbler, a bearing 32, a cyclone bubbler, a water-removing tank and a water-removing tank, wherein the bubbler adopts a cyclone bubbler, as shown in figure 1-2, the cyclone bubbler comprises a cylinder body 1 which is arranged on the bottom wall 2 of the water-removing tank in a penetrating manner, a cyclone seat 3 is coaxially arranged on the cylinder body 1, and the cyclone seat 3 is connected with the cylinder body 1 in a rotating and sealing manner through the bearing 32; the cyclone seat 3 and the barrel 1 form an overflowing cavity 31, the two sides of the cyclone seat 3 are provided with the rotary vanes 4, the overflowing cavity 31 is communicated with an airflow channel 41 inside the rotary vanes 4, and the air outlet of the airflow channel 41 and the rotary vanes 4 form a certain inclination angle, so that when airflow is sprayed out from the airflow channel 41, the rotary vanes 4 rotate under the reaction force; the cylinder body 1 is provided with a overflowing hole 11 communicated with the overflowing cavity 31, the bottom of the cylinder body 1 is provided with an air inlet connector 10, an inner air pipe 10 is coaxially arranged inside the cylinder body 1, the upper end of the inner air pipe 5 extends to be communicated with an annular bubbling pipe 6 at the top of the cylinder body 1, and the annular bubbling pipe 6 is provided with bubble holes; air inlet connector 10 is connected to 5 bottoms on interior trachea, adopts the whirl bubbler, makes and produces the whirl in the pond of completing, and speed is avoided too fast, simultaneously, produces the bubble from the bottom, and the intensive mixing stirs fresh areca rejuvenation, is favorable to the heat transfer of fresh areca rejuvenation pouring into the pond of completing, and better realization is blanched and is deactivated enzyme, and simultaneously, the contrast implements 1 and 3, can discover, has also saved the blanching time.
Example 3:
heating 750kg of tap water to 100 deg.C in a water-removing pool, pouring 250kg of fresh Arecae semen tender fruit without pest and disease damage, rot and opening (crack) at base end into the water-removing pool, boiling for 75min, taking out, and draining surface water. Opening a particle combustion machine, closing a dehumidifier, preheating a humidifier to raise the temperature of a baking room to 50 ℃, then loading the water-removed areca nuts into a drying roller, closing a door of the baking room to dry, controlling the humidity to be 98-99% and the temperature to be 50 ℃ during 28 hours from the beginning of drying, stopping drying after the drying reaches 22 hours, cooling the areca nuts in the drying room for about 6 hours, continuing to dry, controlling the humidity to be 98-99% and the temperature to be 50 ℃ during 28-56 hours, stopping drying after 50 hours, cooling the areca nuts in the drying room for 6 hours, continuing to dry, controlling the humidity to be 90-94% and the temperature to be 65 +/-2 ℃ during 56-84 hours, drying the areca nuts to the water content of about 20%, finishing drying, rapidly aerating to cool the areca nuts at room temperature, and packaging and storing. The aeration cooling is that under the room temperature, generally about 25 ℃, the air is aerated from the bottom through compressed air, the wind speed is 1.5m/s, the humidity is 30-35%, and the rapid cooling is realized; the principle of expansion with heat and contraction with cold is utilized to make the areca nut shrink, so that the surface lines of the dried areca nut are deeper.
The drying apparatus for implementing the above-mentioned drying process should include the following structure and its functions:
1. electronic control frequency conversion and data storage system: through the frequency of controlling dehumidification fan, drying drum, air heating fan and biological particle combustor, reach the rotational speed of adjusting dehumidification fan, drying drum, air heating fan and the feed rate of biological particle combustor, and then realize the function of above-mentioned equipment, simultaneously, carry the data storage system to handle after the data acquisition of the interior temperature of baking house and humidity, realize online record and control.
2. Drying the roller: the areca nuts are loaded in the roller in the drying process, the rotating speed of the roller can be adjusted, and the areca nuts roll in the roller along with the rotation of the roller to absorb smoke and heat in the baking room for drying.
3. A moisture extraction fan: the temperature and humidity control system is used for discharging water vapor or smoke in the curing barn, maintaining stable temperature and humidity in the curing barn, and adjusting the temperature and humidity by controlling the frequency of the fan.
4. A cigarette making machine: smoking and a certain amount of heat are provided by burning the wet wood chips.
5. A humidifier: steam generated by the steam generator is sent to the bottom of the curing barn under high pressure to provide steam for the curing barn and adjust the humidity of the curing barn.
6. Temperature measurement probe: the temperature in the barn was measured at any time during drying and is shown at the interface 1.
7. A hygrometer probe: the humidity in the barn is measured at intervals during drying and is displayed on the interface 1. the probe can be hidden to avoid contamination by smoke and can be opened during measurement.
8. Water vapor and hot air outlet: the water vapor generated by the humidifier and the hot air generated by the burner enter a common channel in the baking room, are positioned at the bottom of the baking room, are distributed with a plurality of circular holes with the diameter of 10mm, and are inlets and outlets for the water vapor and the hot air to enter the baking room.
9. The hot air enters a pipeline of the curing barn: the air generated by the air heating fan is heated by the heat generated by burning the biological particles by the burner to become hot air, and the hot air enters the transition stage in the curing barn to connect the curing barn with the heating system.
10. A heat exchanger: the cold air sent by the fan absorbs heat generated by burning biological particles by the burner in the heat exchanger to become hot air, which is a place for heat exchange.
11. Biological particle combustor: is used for completely burning the biological particles to provide heat to heat cold air and provide a heat source for drying areca nuts in a curing barn.
12. Fan to convey cold air: the cold air in the natural environment is conveyed into the heat exchanger to be heated to become hot air, and the fan can change the frequency to regulate and control the temperature in the curing barn.
13. Carry the fan frequency conversion control circuit of cold air: the circuit connects the fan for conveying cold air with the electric control frequency conversion and data storage system 1, and controls and adjusts the frequency of the fan.
14. Biological granule combustor variable frequency control circuit: the circuit connects the biological particle burner with the electric control frequency conversion and data storage system 1, and controls and adjusts the frequency (speed) of adding biological particles by the burner.
15. Drying roller rotational speed frequency conversion control circuit: the circuit connects the drying drum with an electric control frequency conversion and data storage system 1 to control and adjust the rotating speed of the drum.
16. Transmission line for recording and storing humidity data: the circuit connects the hygrometer probe with the electric control frequency conversion and data storage system 1 to control and adjust the humidity in the curing barn.
17. Transmission line for recording and storing temperature data: the circuit connects the thermometer probe with the electric control frequency conversion and data storage system 1 to control and regulate the temperature in the curing barn.
18. Dehumidifying fan frequency conversion control circuit: the circuit connects the dehumidifying fan with the electric control frequency conversion and data storage system 1, and controls and adjusts the rotating speed of the fan so as to regulate and control the humidity in the curing barn.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The principles and embodiments of the present invention are explained herein using specific examples, which are presented only to assist in understanding the method and its core concepts of the present invention. The foregoing is only a preferred embodiment of the present invention, and it should be noted that there are objectively infinite specific structures due to the limited character expressions, and it will be apparent to those skilled in the art that a plurality of modifications, decorations or changes may be made without departing from the principle of the present invention, and the technical features described above may be combined in a suitable manner; such modifications, variations, combinations, or adaptations of the invention using its spirit and scope, as defined by the claims, may be directed to other uses and embodiments.
Claims (3)
1. The method for drying the Chinese olive with the betel nuts is characterized by comprising the following steps:
(A) selecting fruits: selecting a fresh betel nut rejuvenation without insect pest, rot and opening at the fruit base end;
(B) blanching: blanching and inactivating enzyme of fresh Arecae semen in 95-100 deg.C hot water in a blanching tank;
(C) drying preparation: opening a particle burner, closing a dehumidifier, preheating a humidifier, and raising and stabilizing the temperature of a curing barn to 52 +/-2 ℃;
(D) feeding: putting the blanched areca nuts into a drying roller before the temperature is reduced to 50 ℃, and closing a baking room door for drying after the temperature is reduced;
(E) and (3) drying: drying the areca nuts after blanching and enzyme deactivation, wherein the drying is divided into three stages, and the drying parameters and the method of each stage are as follows in sequence:
in the first stage: during drying, the humidity is 98-99%, and the temperature is 52 +/-2 ℃;
the second stage is as follows: cooling the areca nuts for 6 hours, and continuously drying the areca nuts, wherein the humidity is 98-99%, and the temperature is 52 +/-2 ℃;
the third stage: cooling the areca nuts for 6 hours, and continuously drying the areca nuts, wherein the humidity is 90-94%, and the temperature is 65 +/-2 ℃;
(F) cooling and packaging: cooling the dried areca nuts at room temperature quickly, and shrinking the areca nuts by utilizing the principle of expansion with heat and contraction with cold so as to deepen the surface lines of the dried areca nuts;
wherein, in the blanching in the step (B), the mass ratio of the areca nuts to the hot water is 1: 3, and the blanching time is 60-90 min;
wherein, in the step (E), during the first stage, drying is stopped after 22 hours, and the door of the oven is not opened during cooling; the water content of the areca nut at the end of the first stage is 75-76%;
wherein, in the step (E) of drying, in the second stage, the drying is stopped after 22 hours; the water content of the areca nut at the end of the second stage is 65-66%;
wherein the water content of the Arecae semen at the end of the third stage is 20-23%.
2. The method as claimed in claim 1, wherein a bubbler is disposed in the water-removing tank to enhance the enzyme-removing effect during blanching in step (B).
3. The method for drying olive fruits, as claimed in claim 1, wherein in the cooling package of step (F), the cooling is performed by aeration cooling, wherein the aeration cooling is performed at room temperature by aeration with compressed air from the bottom at a wind speed of 1.5m/s and a humidity of 30% -35%.
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| CN108813455B true CN108813455B (en) | 2021-10-15 |
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| CN200962830Y (en) * | 2006-11-04 | 2007-10-24 | 王春桂 | Cabinet type circulating betel baking device |
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| CN104904826A (en) * | 2015-05-21 | 2015-09-16 | 吴汉伟 | An areca catechu drying and clean smoking method |
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| CN106136121A (en) * | 2016-07-03 | 2016-11-23 | 湖南品上王食品集团股份有限公司 | A kind of green fruit betel nut processing method |
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2018
- 2018-05-25 CN CN201810514944.9A patent/CN108813455B/en active Active
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| CN200962830Y (en) * | 2006-11-04 | 2007-10-24 | 王春桂 | Cabinet type circulating betel baking device |
| WO2009135049A1 (en) * | 2008-04-30 | 2009-11-05 | Novus International Inc. | Methods and compositions of plant micronutrients |
| CN104904826A (en) * | 2015-05-21 | 2015-09-16 | 吴汉伟 | An areca catechu drying and clean smoking method |
| CN105105035A (en) * | 2015-08-12 | 2015-12-02 | 海南省农业科学院农产品加工设计研究所 | Manufacturing method for fibrosis betel nuts |
| CN106136121A (en) * | 2016-07-03 | 2016-11-23 | 湖南品上王食品集团股份有限公司 | A kind of green fruit betel nut processing method |
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