CN109907107A - Pulp seasoning according to moisture content and temperature than reducing microwave intensity and vacuum degree - Google Patents
Pulp seasoning according to moisture content and temperature than reducing microwave intensity and vacuum degree Download PDFInfo
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- CN109907107A CN109907107A CN201910173693.7A CN201910173693A CN109907107A CN 109907107 A CN109907107 A CN 109907107A CN 201910173693 A CN201910173693 A CN 201910173693A CN 109907107 A CN109907107 A CN 109907107A
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
Belong to berry dry technology than reducing the pulp seasoning of microwave intensity and vacuum degree according to moisture content and temperature；The method changes according to foam pulp moisture content in drying process and the ratio of temperature, by the microwave intensity and vacuum pressure that reduce dry environment, foam pulp is set to remove moisture removal, reduce internal active ingredient degradation, this method, which is used, is laid in foam pulp in micro-wave vacuum equipment with 8mm thickness, when foam pulp moisture content is from the different ratios of temperature, four-stage is divided to gradually decrease microwave intensity and vacuum pressure, make the moisture removal in pulp, completes drying；This law not only can avoid that pulp temperature rise is too fast in dry and superheating phenomenon occurs, but also pulp residual moisture can be made quickly to remove at low temperature, while nutritional ingredient is not destroyed in effective protection pulp; it can be reduced energy consumption for drying again; method is simple and easy, adjusts simple and convenient, and technical effect is good.
Description
Technical field
The invention belongs to berry dry technologies, relate generally to a kind of according to foam pulp moisture content and temperature in drying process
The variation of ratio reduces the pulp vacuum type microwave foam drying means of microwave intensity and vacuum degree.
Background technique
It is the effective ways for extending its preservation term that berry, which is carried out dehydrating and fruit powder is made,；It should subtract as far as possible during drying
Few nutrient component damages improve production efficiency.Pulp moisture content constantly declines in the drying process, and temperature constantly rises, aqueous
The also constantly decline of the ratio (M/T) of rate and temperature；With dry progress, the dry environment of high temperature and low-water-content easily causes fruit
Anthocyanidin is degraded in slurry；Anthocyanidin content is reduced with the decline of M/T value in pulp.To reduce anthocyanidin drop in pulp
Solution, should control the M/T value of pulp in drying process in optimum range, therefore study one kind since the drying stage that blisters, use
The pulp seasoning for gradually reducing microwave intensity and vacuum degree stage by stage according to pulp M/T value is very necessary.This method can both be kept away
Exempt from the appearance of microwave superheating phenomenon, and residual moisture rapid evaporation at low temperature can be made in pulp, is protected improving the nutrition of fruit powder product
While staying, production energy consumption is also reduced.
Summary of the invention
To solve the above-mentioned problems, the present invention proposes one kind in the drying process according to foam pulp moisture content and temperature ratio
Change reduce microwave intensity and vacuum degree pulp drying means, this method is by establishing pulp moisture content and temperature ratio
(M/T) relationship in state parameter variation and pulp between nutritional ingredient, controls processing conditions, rationally to reach reduction pulp
Middle nutritional ingredient degradation, the purpose for improving production efficiency.
The object of the present invention is achieved like this: according to the ratio M/T of foam pulp moisture content in drying process and temperature
Variation makes foam pulp remove moisture removal, comprises the concrete steps that: will by reducing the microwave intensity and vacuum pressure of dry environment
1., preheating and drying foam pulp, which is placed in micro-wave vacuum equipment, to be dehydrated, and foam pulp tiles with a thickness of 8mm:
Stage sets microwave intensity as 9W/g, vacuum pressure is the 101KPa of normal pressure when the M/T value of foam pulp is 3.6-1.2；
2., blister the dry first stage, when the M/T value of foam pulp is down to 1.2-0.96, microwave intensity is reduced to 8W/g, vacuum pressure
For 90KPa；3., dry second stage of blistering, when the M/T value of foam pulp is down to 0.96-0.67, microwave intensity is reduced to 7W/
G, vacuum pressure 80KPa；4., be rapidly heated the stage, when the M/T value of foam pulp is brought down below 0.67, microwave intensity drop
Evaporate residual moisture in pulp rapidly for 5W/g, vacuum pressure 60KPa, when pulp average moisture content be lower than 15%, complete
It is dry.
The present invention has the advantage that pulp moisture content and the ratio M/T of temperature belong to the state parameter of pulp, in pulp
Active constituent and pulp state parameter it is closely related, according to the variation of pulp state parameter adjust drying condition, can from this
The active ingredient degradation of pulp in the drying process is reduced in matter, this regulative mode targeting is stronger, more effective, adjusts operation
Simple and convenient；According to the variation of M/T value in foam pulp drying process, the microwave intensity and vacuum of dry environment are reduced stage by stage
Pressure not only can avoid pulp temperature and increase the appearance of too fast and superheating phenomenon, but also residual moisture in pulp can be made quick at low temperature
Removal, while nutritional ingredient is not destroyed in effective protection pulp, and can be reduced the energy consumption of drying process.
Specific embodiment
Embodiment of the present invention is described in detail below.It is a kind of according to moisture content and temperature than reduce microwave intensity and
The pulp seasoning of vacuum degree, the method change according to foam pulp moisture content in drying process and the ratio M/T of temperature, lead to
The microwave intensity and vacuum pressure for reducing dry environment are crossed, so that foam pulp is removed moisture removal, comprises the concrete steps that: by foam pulp
1., the preheating and drying stage it is placed in micro-wave vacuum equipment and is dehydrated, foam pulp tiles with a thickness of 8mm:, steeping
When the M/T value of foam pulp is 3.6-1.2, microwave intensity is set as 9W/g, vacuum pressure is the 101KPa of normal pressure；2., blistering it is dry
The dry first stage, when the M/T value of foam pulp is down to 1.2-0.96, microwave intensity is reduced to 8W/g, vacuum pressure 90KPa；
3., dry second stage of blistering, when the M/T value of foam pulp is down to 0.96-0.67, microwave intensity is reduced to 7W/g, vacuum pressure
It is by force 80KPa；4., be rapidly heated the stage, when the M/T value of foam pulp is brought down below 0.67, microwave intensity is reduced to 5W/g, very
Pneumatics is 60KPa by force, evaporates residual moisture in pulp rapidly, when pulp average moisture content be lower than 15%, complete drying.
By a large amount of experimental study, use the energy consumption cost of this method production fruit powder product for 0.68 yuan every kilogram, often
Criticizing the fruit powder production time is about 10min, and anthocyanidin content is 41.32mg/g in the berry fruit powder of acquisition.This method and permanent microwave
Intensity, logically true reciprocal of duty cycle drying mode compare, energy consumption cost reduces by 5%, it is dry after in gained fruit powder anthocyanidin retention rate improve
8-10%, this nutrition for becoming the microwave foam drying means that microwave intensity is combined with change vacuum degree and being more advantageous in protection pulp
Ingredient, while also can the effectively save energy, raising production efficiency, obvious technical effects and protrusion.
Claims (1)
1. a kind of pulp seasoning according to moisture content and temperature than reducing microwave intensity and vacuum degree, it is characterised in that: described
Method changes according to foam pulp moisture content in drying process and the ratio M/T of temperature, strong by the microwave for reducing dry environment
Degree and vacuum pressure, make foam pulp remove moisture removal, comprise the concrete steps that: foam pulp is placed in micro-wave vacuum equipment
1., the preheating and drying stage it is dehydrated, foam pulp tiles with a thickness of 8mm:, being 3.6-1.2 in the M/T value of foam pulp
When, microwave intensity is set as 9W/g, and vacuum pressure is the 101KPa of normal pressure；2., blister the dry first stage, in foam pulp
When M/T value is down to 1.2-0.96, microwave intensity is reduced to 8W/g, vacuum pressure 90KPa；3., dry second stage of blistering, steeping
When the M/T value of foam pulp is down to 0.96-0.67, microwave intensity is reduced to 7W/g, vacuum pressure 80KPa；4., be rapidly heated rank
Section, when the M/T value of foam pulp is brought down below 0.67, microwave intensity is reduced to 5W/g, and vacuum pressure 60KPa makes in pulp
Residual moisture evaporates rapidly, when pulp average moisture content be lower than 15%, complete drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910173693.7A CN109907107A (en) | 2019-03-02 | 2019-03-02 | Pulp seasoning according to moisture content and temperature than reducing microwave intensity and vacuum degree |
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| CN201910173693.7A CN109907107A (en) | 2019-03-02 | 2019-03-02 | Pulp seasoning according to moisture content and temperature than reducing microwave intensity and vacuum degree |
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| CN109907107A true CN109907107A (en) | 2019-06-21 |
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| CN201910173693.7A Pending CN109907107A (en) | 2019-03-02 | 2019-03-02 | Pulp seasoning according to moisture content and temperature than reducing microwave intensity and vacuum degree |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111280409A (en) * | 2020-03-03 | 2020-06-16 | 怀化恒祺农业发展股份有限公司 | Drying method of polyphenol-containing berry product, polyphenol-containing berry composite dry powder and application thereof |
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| CN101228896A (en) * | 2007-10-23 | 2008-07-30 | 江南大学 | Method of combining freeze-dry and vacuum microwave drying to preparing fruits, vegetables and aquatic leisure food |
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| CN101228896A (en) * | 2007-10-23 | 2008-07-30 | 江南大学 | Method of combining freeze-dry and vacuum microwave drying to preparing fruits, vegetables and aquatic leisure food |
| CN101564189A (en) * | 2009-04-29 | 2009-10-28 | 东北农业大学 | Foam drying method of blackcurrant mashed fruit |
| CN102067904A (en) * | 2010-12-24 | 2011-05-25 | 深圳职业技术学院 | Method for drying berry with shell by microwave in vacuum |
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| CN111280409A (en) * | 2020-03-03 | 2020-06-16 | 怀化恒祺农业发展股份有限公司 | Drying method of polyphenol-containing berry product, polyphenol-containing berry composite dry powder and application thereof |
| CN111280409B (en) * | 2020-03-03 | 2023-10-13 | 怀化恒祺农业发展股份有限公司 | Method for drying berry products containing polyphenol, composite dry powder containing polyphenol and application thereof |
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Application publication date: 20190621 |