CN113701466B - Drying method and application of citrus olives - Google Patents
Drying method and application of citrus olives Download PDFInfo
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- CN113701466B CN113701466B CN202111005553.2A CN202111005553A CN113701466B CN 113701466 B CN113701466 B CN 113701466B CN 202111005553 A CN202111005553 A CN 202111005553A CN 113701466 B CN113701466 B CN 113701466B
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- citrus
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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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- 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
- F26B25/06—Chambers, containers, or receptacles
- F26B25/14—Chambers, containers, receptacles of simple construction
- F26B25/18—Chambers, containers, receptacles of simple construction mainly open, e.g. dish, tray, pan, rack
- F26B25/185—Spacers; Elements for supporting the goods to be dried, i.e. positioned in-between the goods to build a ventilated stack
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- 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
- F26B25/22—Controlling the drying process in dependence on liquid content of solid materials or objects
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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
Abstract
The invention relates to a method for drying citrus olives and application thereof, belonging to the technical field of drying. The invention provides a method for drying citrus fruits, which comprises the steps of firstly inserting and fixing the citrus fruits on a shaping label before drying, and then maintaining higher temperature and lower humidity in the first drying stage; the high-temperature and low-humidity setting in the first drying stage can realize the rapid water loss of the citrus green peel skin, so that the rapid shrinkage of the citrus surface is caused, a water loss channel is blocked, the water in the green peel cannot be lost through the citrus peel, the perforation is left on the citrus green peel due to the penetration and fixation of the sizing swab, a certain gap is formed between the shrunk citrus peel and the perforation, the water can only be lost through the perforation position, and the loss of active substances caused by the loss of the water through the citrus green peel skin is reduced; the perforation of the shaping stick on the green citrus fruits can accelerate the drying speed; the inserting and fixing of the shaping sticks can realize the preliminary shaping of the citrus fruits in the previous drying process.
Description
Technical Field
The invention relates to a method for drying citrus olives and application thereof, belonging to the technical field of drying.
Background
Citrus is prone to flowering, but has a low fruit set rate and produces a large number of fruit drops each year, which are collectively referred to as citrus olives. The production of a large number of citrus olives not only brings yield and economic loss to fruit growers, but also can be a pollution source to influence the continuous production of orchards.
The citrus olives contain more medicinal active ingredients, and the traditional Chinese medicine immature bitter orange is prepared by drying a plurality of citrus olives. The method develops proper citrus fruits into dry products with health care effect, can maximize the comprehensive utilization rate of fallen fruits, promotes the development of citrus cultivation industry, and provides abundant raw materials for pharmaceutical industry and other industries.
However, the traditional orange green fruit drying method maintains lower temperature and higher humidity, so that the water loss is not so severe, the skin of the orange green fruit is prevented from being rapidly shrunk, a water loss channel is blocked, the water loss in the orange green fruit at the later stage is not smooth, and the drying time is prolonged.
Therefore, it is highly desirable to find a method for drying citrus fruits that has a fast drying speed, maintains the shape of the citrus fruits, and prevents the loss of active substances from the citrus fruits.
Disclosure of Invention
In order to solve the problems of low drying speed, shriveled shape of dried citrus fruits and serious loss of active substances of the dried citrus fruits in the prior art, the invention provides a drying method of the citrus fruits, which comprises the following steps:
shaping treatment: inserting and fixing the citrus green fruits on a shaping stick;
drying for the first time: and drying the citrus olives for 3-5 hours under the conditions that the temperature is 70-85 ℃ and the humidity is 10-15%.
In one embodiment of the present invention, the drying method further comprises a second drying; the second drying comprises the following steps: and drying the citrus olives for 8-11 h under the conditions that the temperature is 50-55 ℃ and the humidity is 15-25%.
In one embodiment of the present invention, the drying method further comprises a third drying; the third drying comprises the following steps: and drying the citrus olives for 8-12 hours under the conditions that the temperature is 55-60 ℃ and the humidity is 10-15%.
In one embodiment of the present invention, the drying method further comprises a fourth drying; the fourth drying comprises the following steps: and drying the citrus olives for 2-5 hours under the conditions that the temperature is 60-65 ℃ and the humidity is 10-15%.
In one embodiment of the present invention, in the sizing pick, part of the sizing pick is inserted and fixed with the citrus fruits along the longitudinal direction, and the rest of the sizing pick is inserted and fixed with the citrus fruits along the transverse direction.
In one embodiment of the present invention, the fixing label has six fixing labels, four of which are longitudinally and transversely inserted to fix the citrus fruits.
In an embodiment of the invention, the four fixing brackets for longitudinally penetrating and fixing the citrus fruits are arranged in a square shape.
In one embodiment of the invention, the two sizing sticks for fixing the citrus fruits in the transverse direction are respectively positioned at the upper part and the lower part of the citrus fruits.
In an embodiment of the present invention, before the third drying, all the shaping sticks penetrating and fixing the citrus fruits are taken out;
or before the third drying, taking out the shaping sticks with the citrus fruits fixed in the inserting manner partially, and before the fourth drying, taking out the remaining shaping sticks with the citrus fruits fixed in the inserting manner.
In an embodiment of the invention, when the diameter of the citrus fruits is smaller than 1.5cm, the sizing sticks which are inserted and fixed with the citrus fruits are taken out before the third drying; and when the diameter of the citrus green fruit is larger than or equal to 1.5cm, taking out the shaping sticks with the part of the citrus green fruit inserted and fixed before the third drying, and taking out the rest shaping sticks with the part of the citrus green fruit inserted and fixed before the fourth drying.
In an embodiment of the present invention, when the diameter of the citrus green fruit is greater than or equal to 1.5cm, the sizing sticks that penetrate and fix the citrus green fruit in the transverse direction are taken out before the third drying, and the sizing sticks that penetrate and fix the citrus green fruit in the longitudinal direction are taken out before the fourth drying.
In one embodiment of the present invention, the first drying is: drying the citrus fruits for 4h at 75 ℃ and 15% humidity.
In an embodiment of the present invention, the second drying is: drying the citrus fruits for 10h at 50 ℃ and 20% humidity.
In an embodiment of the present invention, the third drying is: drying the citrus fruits for 10h at the temperature of 55 ℃ and the humidity of 15%.
In an embodiment of the present invention, the fourth drying is: drying the citrus olives for 3h at the temperature of 60 ℃ and the humidity of 15%.
In one embodiment of the present invention, the shaping stick is a stainless steel stick or a bamboo stick.
In one embodiment of the invention, the styling tag is fixed to the base.
The invention also provides application of the drying method in drying citrus olives.
The technical scheme of the invention has the following advantages:
the invention provides a method for drying citrus green fruits, which comprises the steps of firstly inserting and fixing the citrus green fruits on a shaping label before drying, and then maintaining higher temperature and lower humidity in a first drying stage; the high-temperature and low-humidity setting in the first drying stage can realize the rapid water loss of the citrus green peel skin, so that the rapid shrinkage of the citrus surface is caused, a water loss channel is blocked, the water in the green peel cannot be lost through the citrus peel, and the perforation is left on the citrus green peel due to the penetration and fixation of the sizing swab, so that a certain gap is formed between the shrunk citrus peel and the perforation, the water can only be lost through the perforation position, and the loss of active substances caused by the loss of the water through the citrus green peel skin is effectively reduced; moreover, the perforation of the shaping stick on the green citrus fruits can also accelerate the drying speed to a certain degree; in addition, the inserting and fixing of the shaping sticks can also realize the preliminary shaping of the citrus fruits in the previous drying process.
Further, the drying method takes out the shaping sticks which penetrate and fix the citrus fruits before the third or fourth drying; the design that can realize the oranges and tangerines green fruit is signed the setting of taking out to the design that will alternate fixed oranges and tangerines green fruit before third or fourth stoving for the oranges and tangerines green fruit can not take place the invagination deformation at the stoving in-process in earlier stage, and remove the space that leaves behind the design sign, the inside moisture of the oranges and tangerines green fruit that lets that can be better scatters and disappears at the stoving in-process in later stage, further accelerate stoving speed, and, can take place the shrink at the stoving in-process in later stage, further keep the complete degree of oranges and tangerines green fruit outward appearance.
Further, the design is signed and is fixed on the base, and fixed design is signed and can be kept the position unchangeable and provide stronger holding power when alternate fixed oranges and tangerines green fruit for first stoving stage, the more even of the process emergence of the quick dehydration shrink of oranges and tangerines green fruit epidermis helps the design of oranges and tangerines green fruit.
In conclusion, the method for drying the citrus green fruits has the advantages of high drying speed, capability of keeping the shapes of the citrus green fruits and preventing the loss of active substances in the citrus green fruits, and has great application prospect.
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, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
Fig. 1 is a front view of a citrus fruit inserting and fixing mode.
Fig. 2 is a top view of a manner of inserting and fixing citrus fruits.
Detailed Description
The following examples are provided to further understand the present invention, not to limit the scope of the present invention, but to provide the best mode, not to limit the content and the protection scope of the present invention, and any product similar or similar to the present invention, which is obtained by combining the present invention with other prior art features, falls within the protection scope of the present invention.
The following examples do not show specific experimental procedures or conditions, and can be performed according to the procedures or conditions of the conventional experimental procedures described in the literature in the field. The reagents or instruments used are not indicated by manufacturers, and are all conventional reagent products which can be obtained commercially.
Example 1: drying method of citrus olives
The embodiment provides a method for drying citrus olives, the method for drying citrus olives is applied to citrus olives with the diameter of 1.5-2.0 cm, and the method comprises the following steps:
shaping treatment: inserting and fixing the citrus green fruits on a stainless steel stick; six stainless steel sticks are provided, wherein four of the six stainless steel sticks are longitudinally and fixedly penetrated with the citrus green fruits, and the other two stainless steel sticks are transversely and fixedly penetrated with the citrus green fruits; four stainless steel sticks which are longitudinally penetrated and fixed with the citrus green fruits are arranged in a square shape of 0.9cm multiplied by 0.9 cm; two stainless steel sticks for fixing the citrus fruits in a transverse inserting mode are respectively positioned at the positions, close to the upper part and the lower part, of the citrus fruits, and the distance between the two stainless steel sticks is 0.9cm (the citrus fruits can be fixed in a inserting mode as shown in figures 1-2);
drying for the first time: drying the citrus fruits for 4 hours under the conditions that the temperature is 75 ℃ and the humidity is 15%;
and (3) drying for the second time: drying the citrus olives for 10 hours at the temperature of 50 ℃ and the humidity of 20%;
and (3) drying for the third time: taking out the stainless steel sticks which are transversely penetrated and fixed with the citrus fruits, and drying the citrus fruits for 10 hours under the conditions that the temperature is 55 ℃ and the humidity is 15%;
fourth drying: and taking out the stainless steel sticks which are longitudinally penetrated and fixed with the citrus olives, and drying the citrus olives for 3 hours under the conditions that the temperature is 60 ℃ and the humidity is 15% to obtain the dried citrus olives.
Example 2: drying method of citrus olives
The embodiment provides a method for drying citrus olives, the method for drying citrus olives is applied to citrus olives with the diameter of 1.0-1.5 cm, and comprises the following steps:
shaping treatment: inserting and fixing the citrus green fruits on a stainless steel stick; six stainless steel sticks are provided, wherein four of the six stainless steel sticks are longitudinally and fixedly penetrated with the citrus olives, and the other two stainless steel sticks are transversely and fixedly penetrated with the citrus olives; four stainless steel sticks which are longitudinally penetrated and fixed with the citrus green fruits are arranged in a square shape of 0.6cm multiplied by 0.6 cm; two stainless steel sticks for fixing the citrus fruits in a transverse inserting mode are respectively positioned at the positions, close to the upper part and the lower part, of the citrus fruits, and the distance between the two stainless steel sticks is 0.6cm (the citrus fruits can be fixed in a inserting mode as shown in figures 1-2);
drying for the first time: drying the citrus fruits for 4 hours under the conditions that the temperature is 75 ℃ and the humidity is 15%;
and (5) drying for the second time: drying the citrus fruits for 10 hours under the conditions that the temperature is 50 ℃ and the humidity is 20%;
and (3) drying for the third time: taking out the stainless steel sticks which are completely inserted and fixed with the citrus fruits, and drying the citrus fruits for 10h under the conditions that the temperature is 55 ℃ and the humidity is 15% (the citrus fruits are small, the stainless steel sticks which are completely inserted and fixed with the citrus fruits are taken out at one time, and the subsequent drying can not deform);
fourth drying: and drying the citrus olives for 3 hours under the conditions that the temperature is 60 ℃ and the humidity is 15% to obtain the dried citrus olives.
Comparative example 1: orange and Chinese olive drying method (traditional drying method)
The present comparative example provides a method for drying citrus fruit, the method being applied to citrus fruit of all diameters, comprising the steps of:
drying: and (3) continuously drying the citrus olives for 72 hours in hot air drying equipment at the temperature of 60 ℃ to obtain the dried citrus olives.
Experimental example 1: quality detection of dried citrus olives
This experimental example provides a quality detection experiment of dried orange and Chinese olive, and the experiment is as follows:
experiment one: the method comprises the steps of taking 5 citrus fruits with the diameter of 1.6-1.8 cm as a sample, drying the sample by using the methods of the embodiment 1 and the comparative example 1 respectively, after drying, detecting the water content of the dried citrus fruits prepared by using the methods of the embodiment 1 and the comparative example 1 respectively through a halogen rapid moisture meter, observing the appearances of the dried citrus fruits prepared by using the methods of the embodiment 1 and the comparative example 1 respectively through naked eyes, and finding and observing the results in the table 1.
Experiment two: the content of active substances in the dried citrus fruits of examples 1-2 and comparative example 1 was determined by high performance liquid chromatography, and the results are shown in table 2.
As can be seen from table 1, the method of example 1 is used to dry the citrus fruits, and only 27 hours are needed to dry the citrus fruits, so that the water content of the dried citrus fruits can be reduced to 12-15%, and the dried citrus fruits prepared by the method of example 1 are complete in shape, keep elliptical, and have no shriveling or invagination; and the method of comparative example 1 is used for drying the citrus green fruit, the drying time is up to 72 hours, the water content of the dried citrus green fruit can be reduced to 12-15%, and the dried citrus green fruit prepared by the method of comparative example 1 is shriveled, invaginated and black. Therefore, the method for drying the citrus fruits in the embodiment 1 has the advantages of high drying speed and capability of keeping the shape and the color of the citrus fruits.
As can be seen from table 2, the conventional drying method in comparative example 1 maintains a lower temperature and a higher humidity, so that the water loss is not so severe, and the skin of the citrus green is prevented from being rapidly contracted, a water loss channel is blocked, and the water loss in the citrus green at the later stage is not smooth, but at the same time, the arrangement can cause the water in the citrus green to be lost through the citrus peel, so that a large amount of active substances in the skin of the citrus green are taken away; in the method of example 1, in order to maintain the active substances in the epidermis of the citrus olives, the epidermis of the citrus olives is subjected to crusting in a short time through high temperature and low humidity, so that water cannot be dissipated through the epidermis of the citrus olives, and the reduction of the active substance in the epidermis of the citrus olives is effectively reduced. Tests show that the retention of the main active substances in the dried citrus pulp prepared by the method of example 1 is 20-30% higher than that of the main active substances in the dried citrus pulp prepared by the conventional drying method. It can be seen that the use of the method of example 1 to dry citrus olives has the advantage of preventing loss of active material from the citrus olives.
TABLE 1 Water content and appearance of dried Citrus olives
TABLE 2 Main active substance content of dried Citrus olives
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (7)
1. The method for drying the citrus fruits is characterized by comprising the following steps:
shaping treatment: inserting and fixing the citrus green fruits on a shaping stick;
drying for the first time: drying the citrus fruits for 3-5 hours under the conditions that the temperature is 70-85 ℃ and the humidity is 10-15%;
and (5) drying for the second time: drying the citrus fruits for 8-11 hours under the conditions that the temperature is 50-55 ℃ and the humidity is 15-25%;
and (3) drying for the third time: drying the citrus fruits for 8-12 hours under the conditions that the temperature is 55-60 ℃ and the humidity is 10-15%;
fourth drying: and drying the citrus olives for 2-5 hours under the conditions that the temperature is 60-65 ℃ and the humidity is 10-15%.
2. The method for drying citrus fruits according to claim 1, wherein some of the sizing sticks penetrate and fix the citrus fruits in the longitudinal direction, and the rest of the sizing sticks penetrate and fix the citrus fruits in the transverse direction.
3. The method of claim 2, wherein the at least two shaped labels have six longitudinally interspersed citrus fruits and two transversely interspersed citrus fruits.
4. The method for drying the citrus fruits according to any one of claims 1 to 3, wherein before the third drying, all the sizing sticks inserted and fixed with the citrus fruits are taken out;
or before the third drying, taking out the shaping sticks with the citrus fruits fixed in the inserting manner partially, and before the fourth drying, taking out the remaining shaping sticks with the citrus fruits fixed in the inserting manner.
5. The method for drying citrus fruits according to claim 4, wherein when the diameter of the citrus fruits is less than 1.5cm, the sizing sticks which are inserted and fixed with the citrus fruits are taken out before the third drying; and when the diameter of the citrus green fruit is larger than or equal to 1.5cm, taking out the shaping sticks with the part of the citrus green fruit inserted and fixed before the third drying, and taking out the rest shaping sticks with the part of the citrus green fruit inserted and fixed before the fourth drying.
6. The method of claim 4, wherein the forming slips transversely interspersed with the citrus fruit are removed prior to the third drying, and the forming slips longitudinally interspersed with the citrus fruit are removed prior to the fourth drying, when the citrus fruit has a diameter of 1.5cm or greater.
7. Use of the drying method of any one of claims 1 to 6 for drying citrus olives.
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