CN113357883A - Hot-air and cold-air two-stage drying method for preserved fruits - Google Patents
Hot-air and cold-air two-stage drying method for preserved fruits Download PDFInfo
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- CN113357883A CN113357883A CN202110612787.7A CN202110612787A CN113357883A CN 113357883 A CN113357883 A CN 113357883A CN 202110612787 A CN202110612787 A CN 202110612787A CN 113357883 A CN113357883 A CN 113357883A
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B9/00—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards
- F26B9/10—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards in the open air; in pans or tables in rooms; Drying stacks of loose material on floors which may be covered, e.g. by a roof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
-
- 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
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
- F26B21/001—Drying-air generating units, e.g. movable, independent of drying enclosure
-
- 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
- F26B5/06—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 the process involving freezing
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Drying Of Solid Materials (AREA)
Abstract
The invention discloses a hot air-cold air two-stage drying method for preserved fruits, which adopts a two-stage drying process combining hot air dehumidification and cold air dehumidification, pre-dries the preserved fruits by utilizing hot air circulation, changes free water in the preserved fruits into water vapor under the action of hot air, enters hot air, and discharges water in the air by utilizing a dehumidifier to achieve pre-drying; naturally cooling to allow free water and combined water in the preserved fruit to seep out, covering a drying gauze on the surface of the preserved fruit, and promoting the water in the preserved fruit to permeate to the surface of the gauze under the capillary action to facilitate uniform drying of the preserved fruit; and finally, under the actions of cold wind and dehumidification, the preserved fruits are dehydrated and dried under the condition of being uniform and being close to the natural state, so that the dried preserved fruits can keep good flexibility, uniform texture and excellent taste.
Description
Technical Field
The invention relates to the technical field of preserved fruit processing, in particular to a hot air-cold air two-stage drying method for preserved fruits.
Background
The quality of the dried preserved fruit is directly influenced, and the quality of the preserved fruit is related to the water content, the appearance color, the taste, the flavor, the hygienic index and the texture of the preserved fruit, so that the drying method of the preserved fruit is vital to the production of the preserved fruit. The existing drying method includes heating drying, freeze drying, vacuum drying, infrared drying and the like, wherein the heating drying is to input a heat source into the preserved fruit to be dried and to ensure that the moisture in the fruit is diffused outwards by increasing the temperature. The freeze drying is to lower the temperature of the fruit and to raise the temperature to sublimate the water after reaching certain low temperature. Vacuum drying is to reduce the vacuum degree of the fruit, so that the water in the fruit is easier to diffuse. Although these methods have a certain drying effect, the characteristics of the fruits determine that these methods are not suitable for the production of preserved fruits. The fruits contain glucose, fructose, sucrose, cellulose, vitamins, pigments, enzymes, water and proteins, and each fruit also has specific components, so that the fruit has the flavor of the specific fruit, the components are sensitive to temperature, and the preserved fruit product has hard texture and poor mouthfeel due to low temperature; the effective components in the fruits can be damaged due to over-high temperature, so that the preserved fruits change color and taste, and the flavor is lost.
In addition, the traditional drying method adopts a drying room to adopt a drying bracket for static drying, and two conventional drying methods are adopted; firstly, a heat source is introduced to blow dry by hot air circulation (conventional 50-60 ℃), a humidity monitor is installed in a drying chamber, a humidity limit value is set, an external exhaust fan is started to dehumidify when the humidity limit value is reached, the temperature is reduced after the external exhaust fan dehumidifies, the temperature is continuously raised to be hot and then the drying is carried out, and the drying and drying are carried out repeatedly. And secondly, introducing a heat source into hot air for internal circulation, installing a dehumidifier in the drying chamber, discharging water which is carried out by the hot air and is blown out by the material and is filtered by the dehumidifier, and continuously circulating the filtered dry hot air until the water in the material is dried and the internal hot air can be kept dry.
Two kinds of stoving modes homoenergetic reach dry purpose, but preserved fruit sweetmeat class material is higher by the sugariness, and inside moisture mainly exists with the binding water form, long-time hot-blast stoving, and top layer moisture holds the stoving, can appear the top layer sclerosis, can hinder inside moisture to emigrate out, and the condition that differs in the surface can appear in the material of drying like this, and the texture is also uneven, influences whole sensory quality.
Disclosure of Invention
Aiming at the problems in the technical background, the invention aims to provide a hot air-cold air two-stage drying method for preserved fruits, which improves the drying quality of the preserved fruits and improves the taste of products.
In order to achieve the above purpose, the invention adopts the technical scheme that:
a hot air-cold air two-stage drying method for preserved fruits specifically comprises the following steps:
s1, pretreatment: placing the sheet preserved fruit after sugar soaking on a netted tray in a single layer manner, and placing the preserved fruit in a drying chamber, wherein the preserved fruit has higher water content;
s2, hot air drying: starting an air heater in the drying chamber, pre-drying the preserved fruits under the condition of hot air circulation at the temperature of 40-50 ℃, wherein the drying time is 1-10 hours, and drying until the preserved fruits are dehydrated to 60-80%;
s3, natural cooling: taking out the preserved fruit together with the reticular tray, naturally and uniformly cooling the preserved fruit in an air drying chamber, naturally cooling the preserved fruit to room temperature, and standing the preserved fruit to ensure that the water in the preserved fruit is uniformly permeated outwards;
s4, cold air drying: and after the preserved fruits are cooled and the moisture is uniformly permeated inside and outside and the texture is softened, starting a fan and a dehumidifier, controlling the temperature in an air drying chamber to be 20-30 ℃, and drying by cold air for a period of time to obtain a preserved fruit finished product with the water content of less than 15%.
The cold air drying utilizes a heat pump unit, is controlled under a set program, and alternately heats and alternately works a refrigerating unit every 5 to 10 minutes; the purpose of heating makes the preserved fruit material slightly "sweat" and goes out water, and refrigerated purpose is dry to the environmental dehumidification of stoving room fast, and the unit heat exchanger is collected the comdenstion water and is arranged outward. The whole heating and refrigerating process uses a large air volume internal circulation drying fan.
Further, in the step S2, hot air in hot air drying is circulated by a hot air blower and a dehumidifier, hot air is introduced for drying, a humidity monitor is installed in the drying chamber, a humidity limit value is set, the dehumidifier is started to reach the set limit value, and moisture in the air is discharged.
Further, in the cold air drying in the step S4, the flow rate of the gas is controlled to be 1.0-1.5m/S, and the dehumidifier is started at the same time.
Further, in the cold air drying in the step S4, the heating temperature in the air drying chamber is controlled to be not higher than 40 ℃ and the cooling temperature is controlled to be not lower than 10 ℃.
Furthermore, the heating temperature is 30-40 ℃, and the refrigerating temperature is 10-20 ℃.
Further, in the cold air drying in the step S4, the drying time is controlled to be 4-20 hours.
Further, in the cold air drying in step S4, the drying time is controlled to 6-12 hours.
Further, in step S3, after naturally cooling back to room temperature, the mixture was left to stand for 2 to 10 hours.
Further, in step S3, the mixture is naturally cooled back to room temperature and then left for 4 to 6 hours.
Compared with the prior art, the invention has the following advantages:
the preserved fruit is pre-dried by utilizing hot air circulation, free water in the preserved fruit is changed into water vapor under the action of hot air and enters hot air, and then moisture in the air is discharged by utilizing a dehumidifier to achieve pre-drying; naturally cooling, so that free water and combined water in the preserved fruit are seeped out, cooling and softening are carried out, and the permeation and softening of the water in the preserved fruit to the surface are promoted by utilizing the osmotic pressure principle, so that the color protection of the preserved fruit is facilitated and the excellent taste is obtained; and finally, under the actions of cold air and dehumidification, the preserved fruits are uniformly dehydrated and dried and are not hardened, and dehydration and drying are carried out under the condition of being close to the natural state, so that the dried preserved fruits can keep good flexibility, uniform in texture and excellent in taste.
According to the invention, the hot air drying temperature is controlled to be 40-50 ℃, the cold air drying temperature is controlled to be 10-40 ℃, the drying temperature is low, the stable quality of the preserved fruits in the aspects of color and luster and sugar flow in the drying process is ensured, and the flavor of the preserved fruits is maintained to the maximum extent.
Detailed Description
The following describes in detail specific embodiments of the present invention. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.
Example 1
A hot air-cold air two-stage drying method for preserved fruits specifically comprises the following steps:
s1, pretreatment: placing the sheet preserved fruit after sugar soaking on a netted tray in a single layer manner, and placing the preserved fruit in a drying chamber, wherein the preserved fruit has higher water content;
s2, hot air drying: starting an air heater in the drying chamber, pre-drying the preserved fruits under the condition of hot air circulation at the temperature of 45 +/-1 ℃, wherein the drying time is 6 hours, and drying until the dehydration is 60-80%;
hot air circulation in hot air drying is realized by matching a hot air blower with a dehumidifier, hot air circulation is introduced for drying, a humidity monitor is installed in a drying chamber, the humidity limit value is set to be 40%, the dehumidifier is started when the humidity limit value is reached, and moisture in air is discharged.
S3, natural cooling: taking out the preserved fruit together with the reticular tray, placing the preserved fruit in an air drying chamber for natural cooling back to be uniform, and standing the preserved fruit for 4 hours after the preserved fruit is naturally cooled back to the room temperature to ensure that the water in the preserved fruit permeates outwards and softens;
s4, cold air drying: and after the preserved fruits are uniformly softened, starting a fan and a dehumidifier, controlling by using a heat pump unit under a set program, alternately heating and refrigerating the units to alternately work every 10 minutes, controlling the heating temperature in an air drying chamber to be 35 +/-1 ℃, the refrigerating temperature to be 15 +/-1 ℃, controlling the gas flow rate to be 1.5m/s, and drying for 12 hours to obtain a preserved fruit finished product.
Example 2
A hot air-cold air two-stage drying method for preserved fruits specifically comprises the following steps:
s1, pretreatment: placing the sheet preserved fruit after sugar soaking on a netted tray in a single layer manner, and placing the preserved fruit in a drying chamber, wherein the preserved fruit has higher water content;
s2, hot air drying: starting an air heater in the drying chamber, pre-drying the preserved fruits under the condition of hot air circulation at the temperature of 45 +/-1 ℃, wherein the drying time is 4 hours, and drying until the dehydration is 60-80%;
hot air circulation in hot air drying is realized by matching a hot air blower with a dehumidifier, hot air circulation is introduced for drying, a humidity monitor is installed in a drying chamber, the humidity limit value is set to be 40%, the dehumidifier is started when the humidity limit value is reached, and moisture in air is discharged.
S3, natural cooling: taking out the preserved fruit together with the reticular tray, placing the preserved fruit in an air drying chamber for natural cooling back to be uniform, and standing the preserved fruit for 4 hours after the preserved fruit is naturally cooled back to the room temperature to ensure that the water in the preserved fruit is outwardly permeated and uniformly softened;
s4, cold air drying: and after the preserved fruits are uniformly softened, starting a fan and a dehumidifier, controlling by using a heat pump unit under a set program, alternately heating and refrigerating the units to alternately work every 10 minutes, controlling the heating temperature in an air drying chamber to be 40 ℃, the refrigerating temperature to be 10 ℃, controlling the gas flow rate to be 1.5m/s, and drying for 10 hours to obtain a preserved fruit finished product.
Example 3
The preserved fruit products prepared in examples 1 and 2 were used as examples 1 and 2 for testing.
Directly placing the preserved fruit in a drying chamber at 50 +/-1 ℃, carrying out hot air drying for 20 hours, and detecting the obtained preserved fruit as a control group 1.
Directly placing the preserved fruit in a drying chamber at 60 +/-1 ℃, carrying out hot air drying for 20 hours, and detecting the obtained preserved fruit as a control group 2. The test results are shown in the following table 1:
TABLE 1 preserved fruit slice detection
As can be seen from Table 1, the method of the present invention can shorten the drying period, achieve uniform drying of the preserved fruit, and the dried preserved fruit can maintain good softness, uniform texture and excellent taste.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are merely illustrative of the principles of the invention, but that various changes and modifications may be made without departing from the spirit and scope of the invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. A hot air-cold air two-stage drying method for preserved fruits is characterized by comprising the following steps:
s1, pretreatment: placing the sheet preserved fruit after sugar soaking on a netted tray in a single layer manner, and placing the preserved fruit in a drying chamber, wherein the preserved fruit has higher water content;
s2, hot air drying: starting an air heater in the drying chamber, pre-drying the preserved fruits under the condition of hot air circulation at the temperature of 40-50 ℃, wherein the drying time is 1-10 hours, and drying until the preserved fruits are dehydrated to 60-80%;
s3, natural cooling: taking out the preserved fruit together with the reticular tray, naturally and uniformly cooling the preserved fruit in an air drying chamber, naturally cooling the preserved fruit to room temperature, and standing the preserved fruit to ensure that the water in the preserved fruit is uniformly permeated outwards;
s4, cold air drying: after the preserved fruits are cooled, the moisture is uniformly permeated inside and outside and the texture is softened, starting a fan and a dehumidifier, controlling the temperature in an air drying chamber to be 10-40 ℃, drying cold air by using a heat pump unit, controlling under a set program, and alternately heating and refrigerating the units at intervals of 5-10 minutes; the whole heating and refrigerating process uses a fan to perform internal circulation drying with large air volume, so as to obtain the finished product preserved fruit with uniform texture and water content lower than 15%.
2. The hot-air-cold-air two-stage drying method for preserved fruit according to claim 1, wherein in the step S2, hot air circulation in the hot air drying is performed by using a hot air blower to cooperate with a dehumidifier, hot air circulation is introduced to blow the preserved fruit, a humidity monitor is installed in the drying chamber, a humidity limit value is set, the dehumidifier is started to discharge moisture in the air when the humidity limit value is reached.
3. The hot air-cold air two-stage drying method for preserved fruit according to claim 1, wherein in the step of cold air drying in step S4, the flow rate of air is controlled to be 1.0-1.5m/S, and simultaneously the dehumidifier is started.
4. The hot-air-cold-air two-stage drying method for preserved fruit according to claim 1, wherein in the step S4 of cold-air drying, the heating temperature in the air drying chamber is controlled to be not higher than 40 ℃ and the cooling temperature is controlled to be not lower than 10 ℃.
5. The hot air-cold air two-stage drying method for preserved fruit according to claim 4, wherein the heating temperature is 30-40 ℃ and the refrigerating temperature is 10-20 ℃.
6. The hot-air-cold-air two-stage drying method for preserved fruit according to claim 1, wherein in the step S4 of cold-air drying, the drying time is controlled to be 4-20 hours.
7. The hot-air-cold-air two-stage drying method for preserved fruit according to claim 6, wherein in the step S4 of cold-air drying, the drying time is controlled to be 6-12 hours.
8. The hot air-cold air two-stage drying method for preserved fruit according to claim 1, wherein in step S3, the preserved fruit is naturally cooled back to room temperature and then left for 2-10 hours.
9. The hot air-cold air two-stage drying method for preserved fruit according to claim 8, wherein the step S3 is naturally cooled back to room temperature and then stands for 4-6 hours.
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| CN202110612787.7A CN113357883B (en) | 2021-06-02 | 2021-06-02 | Hot air-cold air two-section type drying method for preserved fruits |
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| CN202110612787.7A CN113357883B (en) | 2021-06-02 | 2021-06-02 | Hot air-cold air two-section type drying method for preserved fruits |
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| CN113357883B CN113357883B (en) | 2023-05-26 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1245017A (en) * | 1999-07-09 | 2000-02-23 | 华南农业大学 | Method for drying fruit and vegetable by combination of hot air with cold air |
| CN102669396A (en) * | 2012-05-28 | 2012-09-19 | 合浦果香园食品有限公司 | Cold air drying method for dried fruit |
| CN104957341A (en) * | 2015-06-09 | 2015-10-07 | 广西壮族自治区亚热带作物研究所 | Processing method of novel primary-taste dried fruits and drying method of primary-taste dried fruits through Binchotan |
| CN105403024A (en) * | 2015-11-30 | 2016-03-16 | 四川鸿旺同宇能源科技有限公司 | Circulating drying control method and system thereof |
| CN106017049A (en) * | 2016-05-12 | 2016-10-12 | 广东省现代农业装备研究所 | Heat pump drying method for marinated betel nuts |
-
2021
- 2021-06-02 CN CN202110612787.7A patent/CN113357883B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1245017A (en) * | 1999-07-09 | 2000-02-23 | 华南农业大学 | Method for drying fruit and vegetable by combination of hot air with cold air |
| CN102669396A (en) * | 2012-05-28 | 2012-09-19 | 合浦果香园食品有限公司 | Cold air drying method for dried fruit |
| CN104957341A (en) * | 2015-06-09 | 2015-10-07 | 广西壮族自治区亚热带作物研究所 | Processing method of novel primary-taste dried fruits and drying method of primary-taste dried fruits through Binchotan |
| CN105403024A (en) * | 2015-11-30 | 2016-03-16 | 四川鸿旺同宇能源科技有限公司 | Circulating drying control method and system thereof |
| CN106017049A (en) * | 2016-05-12 | 2016-10-12 | 广东省现代农业装备研究所 | Heat pump drying method for marinated betel nuts |
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