CN111670981A - Preparation method of multistage continuous intermittent microwave hot air drying burdock tea - Google Patents
Preparation method of multistage continuous intermittent microwave hot air drying burdock tea Download PDFInfo
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- CN111670981A CN111670981A CN202010478703.0A CN202010478703A CN111670981A CN 111670981 A CN111670981 A CN 111670981A CN 202010478703 A CN202010478703 A CN 202010478703A CN 111670981 A CN111670981 A CN 111670981A
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- burdock
- slices
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- temperature
- humidity
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- 235000003130 Arctium lappa Nutrition 0.000 title claims abstract description 133
- 235000008078 Arctium minus Nutrition 0.000 title claims abstract description 133
- 238000007602 hot air drying Methods 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 244000269722 Thea sinensis Species 0.000 title claims abstract 10
- 240000005528 Arctium lappa Species 0.000 title 1
- 241000208843 Arctium Species 0.000 claims abstract description 132
- 238000010438 heat treatment Methods 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 21
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 238000003892 spreading Methods 0.000 claims abstract description 4
- 238000012360 testing method Methods 0.000 claims description 32
- 238000000034 method Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000005259 measurement Methods 0.000 claims description 6
- 230000005855 radiation Effects 0.000 claims description 4
- 239000010865 sewage Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 2
- 239000012535 impurity Substances 0.000 abstract description 4
- 230000009977 dual effect Effects 0.000 abstract description 3
- 241001122767 Theaceae Species 0.000 description 10
- 239000000463 material Substances 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 230000005684 electric field Effects 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- 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
- F26B3/02—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air
-
- 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
Abstract
The invention discloses a preparation method of multistage continuous intermittent microwave hot air drying burdock tea, which comprises the steps of picking burdock and cleaning the burdock; cutting burdock into uniform slices and spreading horizontally; heating the burdock slices by using microwaves; drying the burdock slices by using hot air; detecting the temperature and humidity of the burdock slices; adjusting the microwave power based on the standard temperature and continuously heating the burdock slices; and when the standard humidity reaches the target humidity, stopping heating and ventilating, and finishing drying. The even thin slice of cutting can be by even heating, blows through microwave heating and hot-blast and can make the burdock thin slice go on in a confined space, can not introduce exotic impurity, and the dual control of temperature and humidity can carry out efficient drying and can not scorch the burdock thin slice simultaneously to solve prior art and can lead to the problem that burdock quality reduces and influence edible value.
Description
Technical Field
The invention relates to the technical field of food and beverage, in particular to a preparation method of multi-stage continuous intermittent microwave hot air drying burdock tea.
Background
The burdock tea or dried burdock in the market is usually made in a natural drying mode, the method saves the cost, but has hidden quality troubles because the cut fresh burdock slices are dried outdoors to absorb dust, and the burdock becomes mildewed and sour when the air is moist, thereby affecting the quality of the burdock tea.
In addition, a common baking method is used for preparing burdock tea or dried burdock, but if the burdock slices are not uniform in thickness during baking, the burdock can be baked to be light or heavy, even have a mushy taste, and the effective ingredients of the burdock are damaged by the high temperature of baking, so that the edible value and the production value of the burdock are directly influenced.
Disclosure of Invention
The invention aims to provide a multistage continuous intermittent microwave hot air drying burdock tea preparation method, and aims to solve the problem that the edible value is influenced by the reduction of burdock quality caused by the existing processing technology.
In order to realize the aim, the invention provides a preparation method of multistage continuous intermittent microwave hot air drying burdock tea, which comprises the steps of picking burdock and cleaning the burdock; removing leaves of burdock, cutting into uniform slices, and horizontally spreading on a processing plane; heating the burdock slices by using microwaves; drying the burdock slices by using hot air; detecting the test temperature and the test humidity of the burdock slices; adjusting the microwave power based on the comparison of the test temperature and the standard temperature and continuing to heat the burdock slices; and when the test humidity is lower than the standard humidity, stopping heating and ventilating, and finishing drying.
The method comprises the following specific steps of picking burdock and cleaning the burdock: collecting picked burdock in a container with a brush head on the wall; injecting water into the container until all the burdock are submerged; the brush head is rotated to clean the burdock through the brush head.
Wherein, the condition that the burdock slices are cut into uniform slices after being defoliated and horizontally spread is that the shortest distance between two adjacent burdock slices is greater than or equal to 3/4 of the wavelength of the microwave used.
The method comprises the following steps of heating burdock slices by using microwaves: a plurality of parallel microwave radiation sources are used to irradiate the work plane at an angle normal to the work plane.
The method comprises the following steps of drying the burdock slices by utilizing hot air, wherein the specific step of drying the burdock slices by utilizing the hot air is to adopt a plurality of air sources parallel to a processing plane, so that the air direction of the hot air is parallel to the processing plane and blows the hot air to the burdock slices.
Before the burdock slices are dried by hot air, the method further comprises the following steps: and drying and purifying the hot air.
The method comprises the following steps of adjusting microwave power based on standard temperature and continuously heating burdock slices: and if the test temperature is higher than the standard temperature, reducing the microwave power, and if the test temperature is lower than the standard temperature, increasing the microwave power.
The method comprises the following specific steps of detecting the temperature and the humidity of the burdock slices: arranging a plurality of measuring points on a processing plane; placing a temperature measuring device and a humidity measuring device at each measuring point; reading the temperature values of a plurality of measurement points, and selecting a first temperature value which is arranged in a descending order as a test temperature; and reading the humidity values of the plurality of measurement points, and selecting a first humidity value which is arranged in a descending order as the test humidity.
Wherein the standard temperature range is 70-90 degrees.
According to the multi-stage continuous intermittent microwave hot air drying burdock tea preparation method, burdock with uniform slices can ensure that all slices are uniformly heated, and the problem that some slices are scorched due to nonuniform heating is solved; then, the hot air is used for taking away the water vapor evaporated in the air, so that the air humidity is reduced, and the water vapor is discharged; in the process, the temperature and the humidity need to be monitored, the temperature is detected to prevent the burdock slices from being scorched or destroying the effective components due to overhigh temperature, meanwhile, if the temperature is too low, the microwave power can be increased to improve the drying efficiency, and the humidity is detected to judge whether the burdock slices are dried enough; and finally, when the tested humidity is lower than the standard humidity, the drying is finished. Through microwave heating and hot air blowing, the burdock slices can be carried out in a closed space, no foreign impurities can be introduced, the burdock slices can be efficiently dried and simultaneously not scorched through dual control of temperature and humidity, and therefore the problem that the edible value is influenced due to the fact that the quality of the burdock is reduced in the prior processing technology is solved.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without any creative effort.
FIG. 1 is a flow chart of a multistage continuous intermittent microwave hot air drying burdock tea preparation method of the invention;
FIG. 2 is a diagram showing the specific steps of picking up burdock and washing the burdock;
fig. 3 is a diagram showing the specific steps of detecting the temperature and humidity of burdock slices.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and are intended to be illustrative of the invention and should not be construed as limiting the invention.
As shown in fig. 1, the invention provides a multistage continuous intermittent microwave hot air drying burdock tea preparation method, which comprises the following steps:
s101, picking burdock and cleaning the burdock;
referring to fig. 2, in the present embodiment, the steps of picking burdock and washing burdock are as follows:
s201, collecting picked burdock in a container with a brush head on the wall of the container;
s202, injecting water into the container until all the burdock are submerged;
s203, rotating the brush head, and cleaning the burdock through the brush head;
s204, discharging sewage and reinjecting clean water for cleaning.
Brush heads in the container are arranged in a crossed mode, so that the burdock can be stirred when the container rotates, bristles on the brush heads can also clean the burdock, and sewage which is discharged for many times can be injected into clean water to clean the burdock when the burdock is not cleaned.
S102, removing leaves of the burdock, cutting the burdock into uniform slices, and horizontally paving the slices on a processing plane;
in this embodiment, the back is got rid of to artifical leaf with the burdock, cuts into even thin slice with the burdock through the slicer, can guarantee like this that all thin slices are heated evenly, avoids appearing being heated the uneven situation that leads to some thin slices to be scorched. Further, the condition for cutting the burdock into uniform slices and horizontally spreading is that the distance between adjacent burdock slices is greater than or equal to 3/4 of the wavelength of the microwave used. The placement of the burdock slices close to each other disperses the energy of the microwaves, thereby causing uneven heating of the burdock slices, and when the shortest distance between adjacent burdock slices is larger than 3/4 of the wavelength, the energy of the microwaves is not dispersed, thereby ensuring even heating.
S103, heating the burdock slices by using microwaves;
the microwave is an internal heating method, wet materials are in a microwave high-frequency electric field with extremely short oscillation period, water molecules in the wet materials are polarized and are arranged regularly along the direction of the microwave electric field, then the wet materials rapidly rotate along with the alternating change of the direction of the high-frequency alternating electric field, violent collision and friction are generated, a part of microwave energy is converted into molecular motion energy and is expressed in the form of heat, the temperature of water is increased to leave the materials, and the materials are dried, so that the objects can be heated from the inside and the outside simultaneously, and the working efficiency is greatly improved. The specific mode of utilizing the microwave to heat the burdock thin slice is to adopt a plurality of parallel microwave radiation sources to the processing plane is shone to the angle of perpendicular to processing plane, and a plurality of parallel microwave emission sources can form the microwave radiation plane that is on a parallel with processing plane based on huygens' principle, thereby can carry out even heating to the burdock thin slice of placing on the processing plane, avoid being heated the inhomogeneous condition that appears scorching.
S104, drying the burdock slices by using hot air;
the hot air is used for taking away the water vapor evaporated in the air, so that the air humidity is reduced, and the water vapor is discharged; furthermore, the specific method for drying the burdock slices by using the hot air is to adopt a plurality of air sources parallel to the processing plane, so that the wind direction of the hot air is parallel to the processing plane and blows towards the burdock slices. Wind parallel to the burdock slices can blow two surfaces of the burdock slices simultaneously, so that water vapor can be brought out better; before the hot air is blown to the burdock slices, the hot air needs to be dried and purified through an activated carbon filter, and water and impurities are adsorbed through activated carbon, so that the dried burdock slices can be cleaner and more sanitary.
S105, detecting the test temperature and the test humidity of the burdock slices;
referring to fig. 3, temperature and humidity need to be monitored during the drying process, the temperature is detected to prevent the burdock slices from being scorched or damaging the effective components due to overhigh temperature, and the specific test mode is as follows:
s301, setting a plurality of measuring points in a processing plane;
s302, a temperature measuring device and a humidity measuring device are arranged at each measuring point;
s303, reading the temperature values of the plurality of measurement points, and selecting a first temperature value which is arranged in a descending order as a test temperature;
s304, the humidity values of the plurality of measurement points are read, and the first humidity value which is arranged in descending order is selected as the test humidity.
Since the burdock slices are laid on the processing plane in a large area, a plurality of points on the plane need to be detected to ensure the detection comprehensiveness; the test data of a plurality of measurement points can generate difference due to the error of the device and the difference of the specific temperature and humidity of the points, and in order to ensure that all burdock slices are not scorched, the maximum temperature is taken as the test temperature to be compared with the standard temperature; in order to ensure that all burdock slices are dried, the maximum humidity value is adopted to be compared with the test humidity and the standard humidity.
S106, adjusting the microwave power based on the comparison between the test temperature and the standard temperature and continuously heating the burdock slices;
the temperature is detected to judge whether the burdock slices are possibly scorched or not heated sufficiently. The specific steps are that the microwave power is reduced when the testing temperature is higher than the standard temperature, and the microwave power is increased when the testing temperature is lower than the standard temperature. When the test temperature of the burdock slices does not reach the standard temperature, the heating is not sufficient, the burdock slices are not heated with the maximum efficiency, so the power is increased, and when the test temperature exceeds the standard temperature, the microwave power is reduced to prevent the burdock slices from being scorched. The standard temperature range is 70-90 degrees. The temperature range of 70-90 can keep the evaporation efficiency and simultaneously can not damage the effective components in the burdock slices.
And S107, when the tested humidity is lower than the standard humidity, stopping heating and ventilation, and finishing drying.
And finally, when the standard humidity meets the requirement, the drying is finished. The even thin slice of cutting can be by even heating, blows through microwave heating and hot-blast and can make the burdock thin slice go on in a confined space, can not introduce exotic impurity, and the dual control of temperature and humidity can carry out efficient drying and can not bake burnt burdock thin slice simultaneously to solve prior art and can lead to the problem that burdock quality reduces and influence edible value.
While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention.
Claims (8)
1. A preparation method of multi-stage continuous intermittent microwave hot air drying burdock tea is characterized by comprising the following steps:
picking up burdock and cleaning the burdock;
removing leaves of burdock, cutting into uniform slices, and horizontally spreading on a processing plane;
heating the burdock slices by using microwaves;
drying the burdock slices by using hot air;
detecting the test temperature and the test humidity of the burdock slices;
adjusting the microwave power based on the comparison of the test temperature and the standard temperature and continuing to heat the burdock slices;
and when the test humidity is lower than the standard humidity, stopping heating and ventilating, and finishing drying.
2. The preparation method of the multistage continuous batch type microwave hot air drying burdock tea as claimed in claim 1, wherein the steps of picking burdock and washing the burdock are as follows:
collecting picked burdock in a container with brush head on the wall;
injecting water into the container until all the burdock are submerged;
rotating the brush head, and cleaning the burdock through the brush head;
discharging the sewage and reinjecting clean water to clean.
3. The method for preparing the multistage continuous batch type microwave hot air drying burdock tea as claimed in claim 1, wherein the burdock is cut into uniform slices after being subjected to leaf removal and horizontally laid on a processing plane under the condition that the distance between two adjacent burdock slices is greater than or equal to 3/4 of the wavelength of the used microwaves.
4. The preparation method of the multistage continuous intermittent microwave hot air drying burdock tea as claimed in claim 1, wherein the specific steps of heating the burdock slices by microwaves are as follows:
a plurality of parallel microwave radiation sources are used to irradiate the work plane at an angle normal to the work plane.
5. The preparation method of the multistage continuous batch type microwave hot air drying burdock tea as claimed in claim 1, wherein the specific steps of drying the burdock slices by using hot air are as follows:
and a plurality of wind sources parallel to the processing plane are adopted, so that the wind direction of the hot wind is parallel to the processing plane and blows to the burdock slices.
6. The method for preparing burdock tea through multi-stage continuous batch-type microwave hot air drying according to claim 5, wherein before the burdock slices are dried through hot air, the method further comprises the following steps:
and drying and purifying the hot air.
7. The preparation method of the multistage continuous intermittent microwave hot air drying burdock tea as claimed in claim 1, wherein the specific steps of adjusting the microwave power and continuing to heat the burdock slices based on the comparison between the test temperature and the standard temperature are as follows:
and when the test temperature is higher than the standard temperature, reducing the microwave power, and when the test temperature is lower than the standard temperature, increasing the microwave power.
8. The preparation method of the multistage continuous intermittent microwave hot air drying burdock tea as claimed in claim 1, wherein the specific steps of detecting the test temperature and the test humidity of the burdock slices are as follows:
arranging a plurality of measuring points on a processing plane;
placing a temperature measuring device and a humidity measuring device at each measuring point;
reading the temperature values of a plurality of measuring points, and selecting a first temperature value which is arranged in a descending order as a testing temperature;
and reading the humidity values of the plurality of measurement points, and selecting a first humidity value which is arranged in a descending order as the test humidity.
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| CN202010478703.0A CN111670981A (en) | 2020-05-29 | 2020-05-29 | Preparation method of multistage continuous intermittent microwave hot air drying burdock tea |
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| CN202010478703.0A CN111670981A (en) | 2020-05-29 | 2020-05-29 | Preparation method of multistage continuous intermittent microwave hot air drying burdock tea |
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Application publication date: 20200918 |
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| RJ01 | Rejection of invention patent application after publication |