CN111174534A - Dynamic vacuum microwave drying method for berries with shells and product - Google Patents
Dynamic vacuum microwave drying method for berries with shells and product Download PDFInfo
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- CN111174534A CN111174534A CN201811337330.4A CN201811337330A CN111174534A CN 111174534 A CN111174534 A CN 111174534A CN 201811337330 A CN201811337330 A CN 201811337330A CN 111174534 A CN111174534 A CN 111174534A
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- 238000001035 drying Methods 0.000 title claims abstract description 82
- 235000021028 berry Nutrition 0.000 title claims abstract description 75
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000011869 dried fruits Nutrition 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000004080 punching Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 15
- 239000011664 nicotinic acid Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 13
- 238000013210 evaluation model Methods 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000009833 condensation Methods 0.000 claims description 3
- 230000005494 condensation Effects 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000011156 evaluation Methods 0.000 claims description 3
- 238000002595 magnetic resonance imaging Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000004458 analytical method Methods 0.000 claims description 2
- 238000005259 measurement Methods 0.000 claims description 2
- 238000002203 pretreatment Methods 0.000 claims 1
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 9
- 230000018044 dehydration Effects 0.000 abstract description 4
- 238000006297 dehydration reaction Methods 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 230000018109 developmental process Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 240000001008 Dimocarpus longan Species 0.000 description 24
- 235000000235 Euphoria longan Nutrition 0.000 description 24
- 238000005516 engineering process Methods 0.000 description 4
- 230000000007 visual effect Effects 0.000 description 4
- 238000005265 energy consumption Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 238000001291 vacuum drying Methods 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 244000078912 Trichosanthes cucumerina Species 0.000 description 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005553 drilling Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000007603 infrared drying Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B3/00—Drying solid materials or objects by processes involving the application of heat
- F26B3/32—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action
- F26B3/34—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action by using electrical effects
- F26B3/347—Electromagnetic heating, e.g. induction heating or heating using microwave energy
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
- A23N12/10—Rotary roasters
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B25/00—Details of general application not covered by group F26B21/00 or F26B23/00
- F26B25/04—Agitating, stirring, or scraping devices
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B5/00—Drying solid materials or objects by processes not involving the application of heat
- F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
-
- 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 invention provides a dynamic vacuum microwave drying method and a product of berries with shells, belonging to the technical field of fruit and vegetable dehydration processing, and the key points of the technical scheme comprise the following steps: the method comprises the following steps: pre-treating; step two: punching; step three: sterilizing; step four: containing; step five: vacuum microwave drying; step six: balancing the water content; step seven: natural fermentation makes the flavor of the dried fruit richer; step eight: packaging; the dried fruit of a developments vacuum microwave drying area shell berry of producing through this application technical scheme has preserved the product primary color well, and drying time is short, the even difficult shell that explodes of heating has remain complete shell and has preserved the fibrous shape that fruit was originally simultaneously, has improved the rehydration rate, has increased elasticity, reduces viscidity. The dried fruit has richer flavor due to natural fermentation, and in addition, due to the selective heating effect of the microwave on water, the raw materials can be quickly dried at a lower temperature, so that the method has great significance for improving the quality of finished products and reducing the loss of nutrient components.
Description
Technical Field
The invention relates to the technical field of fruit and vegetable dehydration processing, in particular to a dehydration processing method and a product of berry with a shell.
Background
The resources of fruits and vegetables in China are rich, and with the increase of the demand of people for high-quality instant food, the drying technology of various fruits and vegetables such as grapes, mangoes, strawberries, blueberries, bitter gourds, mushrooms and the like is continuously improved along with the technological progress. The fruits and vegetables contain water, sugar, protein, vitamins and a plurality of essential amino acids which can not be synthesized by human bodies, and the like, are rich in mineral elements and are main sources of calcium, phosphorus, potassium, magnesium and iron of the human bodies. The fruits and vegetables also contain rich dietary fibers, and are indispensable components for balanced diet. The traditional drying methods mainly comprise natural drying, shade drying and hot air drying, but the methods generally have the technical problems of high energy consumption, low production capacity, low efficiency and difficult guarantee of product control, and are not beneficial to the further development of the fruit and vegetable drying manufacturing industry. At present, the novel fruit and vegetable drying technology comprises permeation drying, spray drying, roller drying, fluidized bed drying, far infrared drying, vacuum freeze drying, microwave drying, vacuum frying drying, CO2 puffing drying, low-temperature high-pressure puffing drying and the like, each drying mode has the advantages and disadvantages, and the most suitable drying method is adopted according to different food raw materials and product requirements.
Although the traditional drying technology has a plurality of advantages, the temperature and the heating point are often difficult to control, so that local overheating, browning, cracking of the berry with the shell and the like are caused. Influences the nutritional ingredients and value of the dried berries with shells and reduces the quality and efficacy of the product.
The above background disclosure is only for the purpose of assisting understanding of the inventive concept and technical solutions of the present invention, and does not necessarily belong to the prior art of the present patent application, and should not be used for evaluating the novelty and inventive step of the present application in the case that there is no clear evidence that the above content is disclosed at the filing date of the present patent application.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a dynamic vacuum microwave drying method and a product of berries with shells.
The invention solves the problems through the following technical scheme:
a dynamic vacuum microwave drying method of berry with shell comprises the following steps:
s1: pre-treating;
s2: punching: punching the surface of the berry with the shell obtained in the step S1;
s3: and (3) sterilization: sterilizing the berries with the shells obtained in the step S2 by an ultraviolet lamp;
s4: containing: placing the berries with the shells obtained in the step S3 in a material turntable containing a stirring fan, and placing the berries into a microwave rectangular resonant cavity;
s5: vacuum microwave drying: keeping a microwave rectangular resonant cavity in a vacuum state, intermittently accessing microwaves in a pulse mode through a microwave pulse system, stirring the berry with the shell at a constant speed by a stirring fan, simultaneously rotating a material turntable at a constant speed, drying the berry with the shell by microwaves until the water content of the berry with the shell is 12-25%, and discharging the water generated by the microwave drying out of equipment through a low-temperature condensation trap device;
s6, equilibrium water content: performing spot check on the water content of the berry with the shell obtained in the step S5, and if the water content is not balanced, placing the dried fruit in a sterile environment with the humidity of 30-50% for standing for 12-36 hours;
s7: and (3) natural fermentation: naturally fermenting the dried fruits obtained in the step S6 without enzyme;
s8: packaging: and (5) performing secondary drying on the dried fruit obtained in the step (S7) until the water content of the dried fruit with shell is controlled within 15%, and packaging.
Preferably, in the dynamic vacuum microwave drying method of the shelled berries, in step S1, the pretreatment comprises the following steps:
s1.1: selecting materials: selecting fresh, disease and insect pest-free and mildew-free berries with shells as raw materials;
s1.2: grading: manually or mechanically grading the berry with the shell, placing the berry with the shell in a mechanical conveying device during mechanical grading, and when the berry with the shell is transmitted to an image acquisition point, utilizing a bionic vision system to carry out information analysis on the image with the shell and transmitting the image with the shell to a central control system, feeding back a sorting result to the central control system, and shunting and classifying the quality of the berry with the shell;
s1.3: cleaning: and (4) washing the same-grade shelled berries to be dried obtained in the step (S1.2) by using clear water.
Preferably, in the step S3, the ultraviolet sterilization temperature is 25-35 ℃, the ultraviolet wavelength range is 271-289 nm, and the sterilization time is 10-15 min.
Preferably, in the dynamic vacuum microwave drying method for the shelled berries, in step S4, the stacked height of the shelled berries contained in the material rotating disc is not more than 8 cm.
Preferably, in the step S5, the vacuum degree in the microwave rectangular resonant cavity during drying is-0.085 Mpa, the absolute temperature is less than or equal to 60 ℃, the stirring speed of the stirring fan is 15-25 times/min, and the rotating speed of the material turntable is 50-60 r/min.
Preferably, a bionic electronic nose system and a bionic visual system are arranged in the microwave rectangular resonant cavity, the bionic electronic nose system receives volatile gas information generated in the drying process of the berry with the shell, the bionic visual system receives picture information such as color and appearance of the berry with the shell in the drying process, the gas information and the picture information are converted into digital signals, and the digital signals are transmitted to a central control system for recording and analyzing and constructing a drying evaluation model of the berry with the shell.
Preferably, the evaluation indexes in the drying evaluation model of the shelled berries comprise browning degree, odor parameters and moisture ratio MRAnd the shape parameter.
The surface color quality of the berry with the shell is measured by a CR-300 color difference meter, the average value is obtained after three times of measurement, the browning degree is evaluated by a white-turning index WI, and the formula is as follows:
l coordinates range from 0 (black) to 100 (white), a coordinates represent red-green, b coordinates represent yellow-blue;
moisture ratio MRIs calculated by the formula
In the formula MtThe water content (%) at the drying time t, MeIndicates the equilibrium water content (%), M0The initial water content (%) is shown.
Preferably, in the method for dynamically drying the berry with the shell by the vacuum microwave, the microwave pulse system dynamically adjusts the size and the pulse frequency of the microwave according to the drying evaluation model of the berry with the shell generated by the central control system, and the microwave rectangular resonant cavity dynamically adjusts the drying temperature according to the drying evaluation model of the berry with the shell generated by the central control system.
Preferably, in the dynamic vacuum microwave drying method of the berry with the shell, the temperature of the natural enzyme-free fermentation in the step S8 is 0-25 ℃, and the fermentation time is 7-15 days.
A dynamic vacuum microwave drying of dried fruit with shell berry, the invention claims a dynamic vacuum microwave drying of dried fruit with shell berry is the dried fruit produced by the whole steps of claims 1-9.
The invention has the advantages and effects that:
according to the microwave vacuum drying equipment, the dynamic rotating tray is arranged in the microwave vacuum drying equipment, so that the berry with the shell is heated uniformly in the drying process, the water content is more balanced, the problem of nonuniform heating in the dehydration process of the dried fruit is solved, and the energy utilization rate is improved. Meanwhile, the method for punching the surface of the berry with the shell ensures that the air pressure inside and outside the shell is balanced, the problem that the shell is easy to explode in the drying process of the berry with the shell is solved, the integrity of the shell is kept, the browning is not easy to occur in the storage process, and simultaneously, the drying energy consumption of each kilogram of the berry with the shell is only 3 gross money which is far lower than the energy consumption cost of other common drying technologies in the market. The dried berry with the shell produced by the dynamic vacuum microwave drying method provided by the invention can keep good color, and the complete shell can isolate the pulp from the outside, so that the pulp is cleaner and more sanitary.
The specific implementation mode is as follows:
the present invention is further illustrated by the following examples.
Example 1:
a dynamic vacuum microwave drying method for longan comprises the following steps:
s1: pre-treating;
s1.1: selecting materials: selecting fresh longan fruit bodies without diseases, insect pests and mildew as raw materials;
s1.2: grading: artificially classifying the longan into three grades of top grade, middle grade and bottom grade;
s1.3: cleaning: washing the same-grade longan with clear water at 25 ℃;
s2: punching: drilling a small hole with the diameter of 1mm on each surface of the longan obtained in the step S1;
s3: and (3) sterilization: sterilizing longan obtained in step S2 with ultraviolet lamp at 25 deg.C and wavelength of 280nm for 10 min;
s4: containing: placing the longans obtained in the step S3 in a material rotating disc containing a stirring fan, and placing the material rotating disc in a microwave rectangular resonant cavity, wherein the stacking height of the longans placed in the material rotating disc is 8 cm;
s5: vacuum microwave drying: a bionic electronic nose system and a bionic visual system are arranged in the microwave rectangular resonant cavity, the bionic electronic nose system receives odor information of alkenes, esters and alcohols generated in the drying process of the longan, the bionic visual system receives picture information of colors, shapes and the like in the drying process of the longan, the gas information and the picture information are converted into digital signals and transmitted to a central control system for recording and analyzing, and a longan drying evaluation model is constructed.
The evaluation indexes in the longan drying evaluation model comprise browning degree, odor parameters and water content ratio MRAnd the shape parameter.
The longan surface color quality is measured by a CR-300 color difference meter, the average value is obtained by measuring three times, the browning degree is evaluated by a white-turning index WI, and the formula is as follows:
l coordinates range from 0 (black) to 100 (white), a coordinates represent red-green, b coordinates represent yellow-blue;
moisture ratio MRIs calculated by the formula
In the formula MtThe water content (%) at the drying time t, MeIndicates the equilibrium water content (%), M0The initial water content (%) is shown.
Keeping the vacuum state in the microwave rectangular resonant cavity at-0.085 Mpa, dynamically adjusting the microwave size and pulse frequency in a pulse mode by a microwave pulse system according to a longan drying evaluation model generated by a central control system, intermittently accessing microwaves, and dynamically adjusting the drying temperature. Stirring longan at a constant speed of 15 times/min by a stirring fan, simultaneously rotating a material turntable at a constant speed of 50r/min, drying longan until the water content is 25%, and discharging the water generated by microwave drying out from the equipment through a low-temperature condensation trap device.
S6: balancing water content: performing spot check on the water content of the dried longan obtained in the step S5, keeping the dried longan at an unbalanced water content, and standing the dried longan in a sterile environment with the humidity of 30% for 18 hours;
s7: and (3) natural fermentation: naturally fermenting the dried longan obtained in the step S6 at 15 ℃ for 7 days without enzyme;
s8: packaging: and (4) performing secondary drying on the dried fruits obtained in the step (S7) until the moisture content of the dried longan is controlled within 15%, and packaging.
A dynamic vacuum microwave dried longan was produced through the steps S1-S7.
In order to explain the beneficial effects of the invention in detail, the experimental results are further provided.
Fresh longans with the same quality, the same production area and the same quality are randomly divided into four groups, and are respectively dehydrated and dried by three common berry drying methods with shells and the method of one embodiment of the invention, wherein the main conditions of the three common fruit and vegetable drying methods are shown in the following table.
The relevant physicochemical properties of the dried longan finished products produced in the four different processing procedures were detected and recorded, as shown in the following table.
While the preferred embodiments of the present invention have been described in detail, it is to be understood that the invention is not limited thereto, and that various equivalent modifications and substitutions may be made by those skilled in the art without departing from the spirit of the present invention and are intended to be included within the scope of the present application.
Claims (10)
1. A dynamic vacuum microwave drying method of berries with shells is characterized by comprising the following steps:
s1: pre-treating;
s2: punching: punching the surface of the berry with the shell obtained in the step S1;
s3: and (3) sterilization: sterilizing the berries with the shells obtained in the step S2 by an ultraviolet lamp;
s4: containing: placing the berries with the shells obtained in the step S3 in a material turntable containing a stirring fan, and placing the berries into a microwave rectangular resonant cavity;
s5: vacuum microwave drying: keeping a microwave rectangular resonant cavity in a vacuum state, intermittently accessing microwaves in a pulse mode through a microwave pulse system, stirring the berry with the shell at a constant speed by a stirring fan, simultaneously rotating a material turntable at a constant speed, drying the berry with the shell by microwaves until the water content of the berry with the shell is 12-25%, and discharging the water generated by the microwave drying out of equipment through a low-temperature condensation trap device;
s6, equilibrium water content: performing spot check on the water content of the berry with the shell obtained in the step S5, and if the water content is not balanced, placing the dried fruit in a sterile environment with the humidity of 30-50% for standing for 12-36 hours;
s7: and (3) natural fermentation: naturally fermenting the dried fruits obtained in the step S6 without enzyme;
s8: packaging: and (5) performing secondary drying on the dried fruit obtained in the step (S7) until the water content of the dried fruit with shell is controlled within 15%, and packaging.
2. The dynamic vacuum microwave drying method of shelled berries in accordance with claim 1, wherein the pre-treatment in step S1 comprises the steps of:
s1.1: selecting materials: selecting fresh, disease and insect pest-free and mildew-free berries with shells as raw materials;
s1.2: grading: manually or mechanically grading the berry with the shell, placing the berry with the shell in a mechanical conveying device during mechanical grading, and when the berry with the shell is transmitted to an image acquisition point, utilizing a bionic vision system to carry out information analysis on the image with the shell and transmitting the image with the shell to a central control system, feeding back a sorting result to the central control system, and shunting and classifying the quality of the berry with the shell;
s1.3: cleaning: and (4) washing the same-grade shelled berries to be dried obtained in the step (S1.2) by using clear water.
3. The dynamic vacuum microwave drying method of shelled berries according to claim 1, wherein the ultraviolet sterilization temperature in step S3 is 25-35 ℃, the ultraviolet wavelength range is 271-289 nm, and the sterilization time is 10-15 min.
4. The dynamic vacuum microwave drying method of shelled berries, as claimed in claim 1, wherein in step S4, the height of the stack of shelled berries held in the material carousel does not exceed 8 cm.
5. The dynamic vacuum microwave drying method of berry with shell as claimed in claim 1, wherein in step S5, the vacuum degree inside the microwave rectangular resonant cavity is-0.085 Mpa, the absolute temperature is less than or equal to 60 ℃, the stirring speed of the stirring fan is 15-25 times/min, and the rotation speed of the material turntable is 50-60 r/min.
6. The dynamic vacuum microwave drying method for berry with shell as claimed in claim 1, wherein a bionic electronic nose system and a bionic vision system are arranged in the microwave rectangular resonant cavity, the bionic electronic nose system receives volatile gas information generated during the drying process of berry with shell, the bionic vision system receives picture information such as color and shape during the drying process of berry with shell, and converts the gas information and the picture information into digital signals to be transmitted to a central control system for recording and analyzing and constructing a drying evaluation model of berry with shell.
7. The dynamic vacuum microwave drying method of a shelled berry according to claim 6, wherein the evaluation indexes in the drying evaluation model of the shelled berry include browning degree, odor parameters, moisture ratio MRAnd the shape parameter;
the surface color quality of the berry with the shell is measured by a CR-300 color difference meter, the average value is obtained after three times of measurement, the browning degree is evaluated by a white-turning index WI, and the formula is as follows:
l coordinates range from 0 (black) to 100 (white), a coordinates represent red-green, b coordinates represent yellow-blue;
moisture ratio MRIs calculated by the formula
In the formula MtIndicating the drying time tWater content (%), MeIndicates the equilibrium water content (%), M0The initial water content (%) is shown.
8. The method of claim 1, wherein the microwave pulsing system dynamically adjusts the microwave frequency and the microwave intensity according to a dryness evaluation model of the berry with shell generated by the central control system, and the microwave rectangular resonant cavity dynamically adjusts the drying temperature according to the dryness evaluation model of the berry with shell generated by the central control system.
9. The dynamic vacuum microwave drying process of a shelled berry according to claim 1, wherein the temperature of the natural enzyme-free fermentation in step S8 is 0-25 degrees and the fermentation time is 7-15 days.
10. A dynamic vacuum microwave drying of dried fruit with shell berries, characterized in that a dynamic vacuum microwave drying of dried fruit with shell berries is a dried fruit produced by all the steps of claims 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811337330.4A CN111174534A (en) | 2018-11-12 | 2018-11-12 | Dynamic vacuum microwave drying method for berries with shells and product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811337330.4A CN111174534A (en) | 2018-11-12 | 2018-11-12 | Dynamic vacuum microwave drying method for berries with shells and product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111174534A true CN111174534A (en) | 2020-05-19 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111765723A (en) * | 2020-07-13 | 2020-10-13 | 四川卢川中药材开发有限公司 | Longan pulp drying method |
| RU2781965C1 (en) * | 2022-01-19 | 2022-10-21 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кузбасская государственная сельскохозяйственная академия" | Method for vacuum drying of sea buckthorn |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111765723A (en) * | 2020-07-13 | 2020-10-13 | 四川卢川中药材开发有限公司 | Longan pulp drying method |
| RU2781965C1 (en) * | 2022-01-19 | 2022-10-21 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кузбасская государственная сельскохозяйственная академия" | Method for vacuum drying of sea buckthorn |
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Application publication date: 20200519 |