WO2022247850A1 - A segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave - Google Patents

A segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave Download PDF

Info

Publication number
WO2022247850A1
WO2022247850A1 PCT/CN2022/094888 CN2022094888W WO2022247850A1 WO 2022247850 A1 WO2022247850 A1 WO 2022247850A1 CN 2022094888 W CN2022094888 W CN 2022094888W WO 2022247850 A1 WO2022247850 A1 WO 2022247850A1
Authority
WO
WIPO (PCT)
Prior art keywords
kidney bean
bean seeds
microwave
ultrasonic
cooking
Prior art date
Application number
PCT/CN2022/094888
Other languages
French (fr)
Inventor
Tianqi LU
Huangzhen LYU
Dan Zhao
Donglin ZHAO
Lina Wan
Shiguang WANG
Jiangtao He
Yonghui Li
Yijun Liu
Xiaomei Wu
Original Assignee
Chinese Academy Of Agricultural Mechanization Sciences Group Co., Ltd
China National Packaging And Food Machinery Co., Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Chinese Academy Of Agricultural Mechanization Sciences Group Co., Ltd, China National Packaging And Food Machinery Co., Ltd filed Critical Chinese Academy Of Agricultural Mechanization Sciences Group Co., Ltd
Publication of WO2022247850A1 publication Critical patent/WO2022247850A1/en

Links

Images

Classifications

    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/10—Rapid cooking pulses
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • 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

Definitions

  • the invention belongs to the invention field of agricultural product processing, further including a segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave.
  • Kidney bean belongs to leguminous bean. Kidney bean seeds contain a large amount of nutrient substance, such as protein, fat, carbohydrates and various essential amino acids, wherein the contents of tryptophan and lysine are relatively high. And there are advantages as follows: The protein content is higher than chicken; the calcium content is seven times more than the chicken; the iron content is four times the size of the chicken; the content of B vitamins is higher than that of chicken. Kidney bean has a long history of planting in China, and the area of planting is also very extensive. Kidney bean is not only an important edible bean in China, but also an important export of agricultural products in China. In the agricultural planting of our country, kidney bean has very obvious irreplaceable advantages.
  • nutrient substance such as protein, fat, carbohydrates and various essential amino acids, wherein the contents of tryptophan and lysine are relatively high. And there are advantages as follows: The protein content is higher than chicken; the calcium content is seven times more than the chicken; the iron content is four times the size of the chicken; the content of B vitamins is higher
  • kidney bean seeds crushing or removing the surface of kidney bean seeds is usually adopted as the processing method.
  • the method of steam blanching at high temperature can avoid the incomplete appearance of kidney beans, ensuring the appearance and quality of kidney beans.
  • the present results show that the method of steam blanching can make the content of resistant starch in kidney bean decreased, and make the contents of fast digestible starch, slow digestible starch and total starch increased.
  • a series of substances such as moisture, sugar and starch can be precipitated from the surface of kidney beans after steam blanching at high temperature. If dried directly without cleaning, kidney beans will stick together with each other in the drying process, increasing the stickiness of kidney beans, which will reduce the drying efficiency.
  • Natural drying and hot air drying are the common drying methods of kidney bean seeds. And the natural drying takes a long time with low efficiency, not suitable for industrial production. At present, the technology of hot air drying is mature with wide application, but there are many problems such as high energy consumption and great environmental pollution.
  • Chinese patent document CN 104719781 discloses a processing method for cooking kidney bean together with rice. Kidney bean seeds are steamed and cooked at low-pressure, then the dehydration and micro-expansion of materials are achieved through two-stage drying with hot air and microwave.
  • Chinese patent document CN 111543592 discloses a pre-cooking processing method for red beans. In this method, DC power supply and microwave dielectric are adopted in turn for processing the red beans, achieving a safety storage level by hot air drying.
  • Chinese patent document CN 110200192 discloses an instant leisure edamame and its preparation process. In this method, the fresh edamame after condition is dehydrated by a two-stage combination drying mode of hot air drying and vacuum freeze-drying, and the obtained product is used as instant leisure food. Hot air drying is adopted in all the drying processes disclosed in the patent documents, which has long drying time and high energy consumption, leading to high cost of the prepared kidney bean food.
  • the present invention provides a segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave.
  • the present invention provides a segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave, comprising the following steps:
  • Step 1 The kidney bean seeds are fully soaked and drained, then they germinate at normal temperature in a static state;
  • Step 2 The germinated kidney bean seeds get the process of steam blanching, then the pre-cooked kidney bean seeds are obtained;
  • Step 3 The pre-cooked kidney bean seeds are placed in water and further conditioned by ultrasonic wave;
  • Step 4 Kidney bean seeds are taken out from water and the surface moisture is drained; then kidney bean seeds are dried to be completely dehydrated by microwave drying technique, reaching a completely cooked state;
  • Step 5 The cooked kidney bean seeds are cooled down to room temperature, then they are packed.
  • the ripe kidney bean seeds are soaked in tap water for 2 to 4 hours, taken out and drained. Then they germinate at normal temperature in a static state.
  • the germinated kidney bean seeds are in the germination state, but they are not sprouted.
  • the germinated kidney bean seeds are conditioned for 1 to 3 minutes under the high temperature steam environment of 100 to 105°C.
  • the blanched kidney bean seeds are conditioned by ultrasonic wave for 3 to 7 minutes.
  • the ultrasonic power for kidney bean seeds is 0.5 to 1 W/g.
  • the kidney bean seeds after ultrasonic conditioning are drained in combination with a mesh belt and a fan; the drained kidney bean seeds are heated to a temperature of 60 to 100°C under the microwave drying power of 0.5 to 4.0 W/g.
  • the microwave drying power shows a step-by-step decreasing mode in the direction of the kidney bean seeds transmission.
  • a steam enveloping belt is arranged above the microwave drying conveyor belt, and the distance between the two is 10 to 50 cm; the steam discharge hole is evenly arranged in the steam enveloping belt, with an aperture of 2 to 8 mm and an opening rate of 20 to 50%.
  • the moisture content of kidney bean seed after continuous microwave drying is less than 12%.
  • the pre-cooked kidney bean seeds are conditioned by ultrasonic wave, which can remove the sugar and impurities attached to the surface and adjust the moisture flow characteristics of materials, effectively solving the problem of stickiness between materials in the process of microwave drying, contributing to multi-directional infiltration of microwave and improving the drying efficiency.
  • the materials are efficiently dried by intelligent temperature and humidity control of microwave drying equipment. Therefore, complete cooking of the materials is achieved, and the nutritional value and palatability of the product are improved.
  • the ultrasonic with frequency greater than 20 kHz is adopted.
  • the effects of cavitation, acceleration and direct current flow which generated by ultrasonic wave in the liquid directly and indirectly effect on the liquid and dirt, making the dirt layer dispersed, emulsified, peeling, and achieving the purpose of cleaning. Therefore, under the effect of ultrasonic wave, not only the moisture of kidney bean is easier to remove, but also the boundary diffusion effect of suspended solid and liquid in the kidney bean is enhanced in the ultrasonic field, the solid matter yield is obviously increased.
  • the microwave drying has strong penetrability, which can integrally heat the kidney bean as medium so that the rise of material internal temperature is fast and the direction of moisture loss is consistent with the temperature descending direction, promoting the migration of the moisture. So it has good drying effect and cooking, micro-swelling function for kidney bean seed.
  • FIG. 1 is a specific step flow chart of a segmented processing for pre-cooking kidney bean seeds by ultrasonic and microwave according to the present invention.
  • FIG. 2 is a structural diagram of the main process system of a segmented processing for pre-cooking kidney bean seeds by ultrasonic and microwave according to the present invention.
  • FIG. 3 is a structure schematic diagram of the steam enveloping belt provided by the present invention.
  • the present invention provides a segmented processing method for pre-cooking kidney bean by ultrasonic and microwave, comprising the following steps:
  • Step 1 The kidney bean seeds are fully soaked and drained, then they germinate at normal temperature in a static state.
  • the ripe kidney bean seeds are soaked in tap water for 2 to 4 hours, taken out and drained. Then they germinate at normal temperature in a static state. The germinated kidney bean seeds are in the germination state, but they are not sprouted.
  • Step 2 The germinated kidney bean seeds get the process of steam blanching, then the pre-cooked kidney bean seeds are obtained.
  • the germinated kidney bean seeds are conditioned for 1 to 3 minutes under the high temperature steam environment of 100 to 105°C.
  • Step 3 The pre-cooked kidney bean seeds are placed in water and further conditioned by ultrasonic wave; the ultrasonic with frequency greater than 20 kHz is adopted.
  • the blanched kidney bean seeds are conditioned by ultrasonic wave for 3 to 7 minutes.
  • the ultrasonic power for kidney bean seeds is 0.5 to 1 W/g.
  • Step 4 Kidney bean seeds are taken out from water and the surface moisture is drained. Then kidney bean seeds are dried to be completely dehydrated by microwave drying technique, reaching a completely cooked state.
  • the kidney bean seeds after ultrasonic conditioning are drained in combination with a mesh belt and a fan; the drained kidney bean seeds are heated to a temperature of 60 to 100°C under the microwave drying power of 0.5 to 4.0 W/g.
  • the microwave drying power shows a step-by-step decreasing mode in the direction of the kidney bean seeds transmission.
  • a steam enveloping belt is arranged above the microwave drying conveyor belt, and the distance between the two is 10 to 50 cm.
  • the steam discharge hole is evenly arranged in the steam enveloping belt, with an aperture of 2 to 8 mm and an opening rate of 20 to 50%.
  • Step 5 The cooked kidney bean seeds are cooled down to room temperature, then they are packed.
  • the moisture content of kidney bean seed after continuous microwave drying is less than 12%.
  • Kidney bean seeds are selected; the ripe kidney bean seeds with uniform quality, no mechanical damage, no disease and insect pests are soaked in tap water for 2 hours at normal temperature. After soak, kidney bean seeds are drained and placed in the tray for germination in a static state. After germinating for 1 hours, the germinated kidney bean seeds are cooked with high temperature steam of 100 to 105°C for 1 minute.
  • the kidney bean seeds are put into the pre-process tank with ultrasonic for conditioning, removing the sugar and other impurities on the surface. Conditioning time is 3 minutes, and the power of the ultrasonic is 1 W/g; then conditioned kidney bean seeds are put into the conveyor belt of continuous microwave drying equipment, send into the microwave drying equipment with temperature control and humidity control for fast dehydration and complete cooking; the steam enveloping belt is canvas for steam enveloping layer, wherein the height is 10 cm and the microwave power is 1 W/g; the upper limit of temperature of materials is 80°C, and there is dynamic adjustment in the drying process.
  • the final moisture content of the kidney bean seed is less than 8%.
  • kidney bean seeds After the temperature of kidney bean seed dried by microwave drops to room temperature, kidney bean seeds are sealed and packaged by packing machine.
  • the re-cooking efficiency of pre-cooked and dehydrated kidney bean seed is 50%higher than that of natural seed, and the hardness of re-cooking is reduced by 30%.
  • the process of the embodiment takes 65%drying time less than the process of cooking and hot air drying, and there was no significant difference of taste.
  • Kidney bean seeds are selected; the ripe kidney bean seeds with uniform quality, no mechanical damage, no disease and insect pests are soaked in tap water for 3 hours at normal temperature. After soak, kidney bean seeds are drained and placed in the tray for germination in a static state. After germinating for 2 hours, the germinated kidney bean seeds are cooked with high temperature steam of 100 to 105°C for 2 minutes.
  • the kidney bean seeds are put into the pre-process tank with ultrasonic for conditioning, removing the sugar and other impurities on the surface.
  • Conditioning time is 5 minutes, and the power of the ultrasonic is 0.8 W/g.
  • kidney bean seeds are put into the conveyor belt of continuous microwave drying equipment, send into the microwave drying equipment with temperature control and humidity control for fast dehydration and complete cooking;
  • the steam enveloping belt is canvas for steam enveloping layer, wherein the height is 20 cm and the microwave power is 1.5 W/g; the upper limit of temperature of materials is 90°C, and there is dynamic adjustment in the drying process.
  • the final moisture content of the kidney bean seed is less than 7%.
  • kidney bean seeds After the temperature of kidney bean seed dried by microwave drops to room temperature, kidney bean seeds are sealed and packaged by packing machine.
  • the re-cooking efficiency of pre-cooked and dehydrated kidney bean seed is 45%higher than that of natural seed, and the hardness of re-cooking is reduced by 27%.
  • the process of the embodiment takes 70%drying time less than the process of cooking and hot air drying, and there was no significant difference of taste.
  • Kidney bean seeds are selected; the ripe kidney bean seeds with uniform quality, no mechanical damage, no disease and insect pests are soaked in tap water for 4 hours at normal temperature. After soak, kidney bean seeds are drained and placed in the tray for germination in a static state. After germinating for 3 hours, the germinated kidney bean seeds are cooked with high temperature steam of 100 to 105°C for 3 minutes.
  • the kidney bean seeds are put into the pre-process tank with ultrasonic for conditioning, removing the sugar and other impurities on the surface.
  • Conditioning time is 7 minutes, and the power of the ultrasonic is 0.5 W/g.
  • kidney bean seeds are put into the conveyor belt of continuous microwave drying equipment, send into the microwave drying equipment with temperature control and humidity control for fast dehydration and complete cooking;
  • the steam enveloping belt is canvas for steam enveloping layer, wherein the height is 30 cm and the microwave power is 1.8 W/g; the upper limit of temperature of materials is 100°C, and there is dynamic adjustment in the drying process.
  • the final moisture content of the kidney bean seed is less than 7%.
  • kidney bean seeds After the temperature of kidney bean seed dried by microwave drops to room temperature, kidney bean seeds are sealed and packaged by packing machine.
  • the re-cooking efficiency of pre-cooked and dehydrated kidney bean seed is 42%higher than that of natural seed, and the hardness of re-cooking is reduced by 25%.
  • the process of the embodiment takes 75%drying time less than the process of cooking and hot air drying, and there was no significant difference of taste.
  • Kidney bean seeds are selected; the ripe kidney bean seeds with uniform quality, no mechanical damage, no disease and insect pests are soaked in tap water for 4 hours at normal temperature. After soak, kidney bean seeds are drained and placed in the tray for germination in a static state. After germinating for 3 hours, the germinated kidney bean seeds are cooked with high temperature steam of 100 to 105°C for 3 minutes.
  • the kidney bean seeds are put into the pre-process tank with ultrasonic for conditioning, removing the sugar and other impurities on the surface. Conditioning time is 7 minutes, and the power of the ultrasonic is 0.5 W/g. Then conditioned kidney bean seeds are put into the conveyor belt of continuous microwave drying equipment, send into the microwave drying equipment with temperature control and humidity control for fast dehydration and complete cooking; the steam enveloping belt is canvas for steam enveloping layer, wherein the height is 50 cm and the microwave power is 4.0 W/g; the upper limit of temperature of materials is 100°C, and there is dynamic adjustment in the drying process. The final moisture content of the kidney bean seed is less than 6%.
  • kidney bean seeds After the temperature of kidney bean seed dried by microwave drops to room temperature, kidney bean seeds are sealed and packaged by packing machine.
  • the re-cooking efficiency of pre-cooked and dehydrated kidney bean seed is 40%higher than that of natural seed, and the hardness of re-cooking is reduced by 23%.
  • the process of the embodiment takes 80%drying time less than the process of cooking and hot air drying, and there was no significant difference of taste.
  • the whole subsection processing system of ultrasonic microwave comprising: material conveyor belt with anti-floating 1, pre-process tank with ultrasonic 2, air drying equipment, microwave drying equipment and power transmission system 10, wherein air drying equipment comprises wind generator with pre-drying 3 and pre-drying system with spraying 4, and microwave drying equipment comprises dehumidification system 5, microwave heating box 6, microwave generator 7, steam enveloping belt 8 and microwave suppressor 9.
  • air drying equipment comprises wind generator with pre-drying 3 and pre-drying system with spraying 4
  • microwave drying equipment comprises dehumidification system 5, microwave heating box 6, microwave generator 7, steam enveloping belt 8 and microwave suppressor 9.
  • the blanched kidney bean seeds of each embodiment are placed on the conveying belt, and conveyed to the pre-process tank with ultrasonic 2, got conditioned by ultrasonic.
  • the conveying belt in pre-drying system with spraying is a structure of mesh belt.
  • the kidney bean seeds are conveyed on the mesh belt, and the surface is fast drained under the blowing action of the fan. Then the drained kidney bean seeds are taken into the microwave drying equipment. Under the common action of the microwave generator 7, microwave heating box 6, microwave suppressor 9, steam enveloping belt 8 and dehumidifying system 5, the kidney bean seeds are fast dehydrated and dried to obtain completely cooked kidney bean seeds with the moisture content less than 12%. At last, the palatable instant food can be obtained by packaging.

Abstract

A segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave as follows: The kidney bean seeds are fully soaked and drained, then they germinate at normal temperature in a static state; the germinated kidney bean seeds get the process of steam blanching, thus the pre-cooked kidney bean seeds are obtained; then the pre-cooked kidney bean seeds are placed in water and further conditioned by ultrasonic wave; the kidney bean seeds are taken out from water and their surface moisture is drained; then kidney bean seeds are dried to be completely dehydrated by microwave drying technique, reaching a completely cooked state; the cooked kidney bean seeds are cooled down to room temperature, then they are packed. The pre-cooked kidney bean seeds are conditioned by ultrasonic wave, the moisture flow characteristics of materials are adjusted, and sugars and impurity on the surface are removed. It can effectively solve the problem of stickiness between the materials in the microwave drying process, improving the drying efficiency. Then the materials are efficiently dried by microwave drying equipment with intelligent temperature and humidity control. Therefore, complete cooking of the materials is achieved, and the nutritional value and palatability of the product are improved.

Description

A segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave Technical Field
The invention belongs to the invention field of agricultural product processing, further including a segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave.
Background of the Invention
Kidney bean belongs to leguminous bean. Kidney bean seeds contain a large amount of nutrient substance, such as protein, fat, carbohydrates and various essential amino acids, wherein the contents of tryptophan and lysine are relatively high. And there are advantages as follows: The protein content is higher than chicken; the calcium content is seven times more than the chicken; the iron content is four times the size of the chicken; the content of B vitamins is higher than that of chicken. Kidney bean has a long history of planting in China, and the area of planting is also very extensive. Kidney bean is not only an important edible bean in China, but also an important export of agricultural products in China. In the agricultural planting of our country, kidney bean has very obvious irreplaceable advantages.
At present, in order to improve processing efficiency, in the processing of kidney bean seeds, crushing or removing the surface of kidney bean seeds is usually adopted as the processing method. Although the taste of kidney beans is improved, the broken kidney beans can cause incomplete appearance and low consumer recognition. The method of steam blanching at high temperature can avoid the incomplete appearance of kidney beans, ensuring the appearance and quality of kidney beans. The present results show that the method of steam blanching can make the content of resistant starch in kidney bean decreased, and make the contents of fast digestible starch, slow digestible starch and total starch increased. However, in the cooling process, a series of substances such as moisture, sugar and starch can be precipitated from the surface of kidney beans after steam blanching at high temperature. If  dried directly without cleaning, kidney beans will stick together with each other in the drying process, increasing the stickiness of kidney beans, which will reduce the drying efficiency.
Natural drying and hot air drying are the common drying methods of kidney bean seeds. And the natural drying takes a long time with low efficiency, not suitable for industrial production. At present, the technology of hot air drying is mature with wide application, but there are many problems such as high energy consumption and great environmental pollution.
Chinese patent document CN 104719781 discloses a processing method for cooking kidney bean together with rice. Kidney bean seeds are steamed and cooked at low-pressure, then the dehydration and micro-expansion of materials are achieved through two-stage drying with hot air and microwave. Chinese patent document CN 111543592 discloses a pre-cooking processing method for red beans. In this method, DC power supply and microwave dielectric are adopted in turn for processing the red beans, achieving a safety storage level by hot air drying. Chinese patent document CN 110200192 discloses an instant leisure edamame and its preparation process. In this method, the fresh edamame after condition is dehydrated by a two-stage combination drying mode of hot air drying and vacuum freeze-drying, and the obtained product is used as instant leisure food. Hot air drying is adopted in all the drying processes disclosed in the patent documents, which has long drying time and high energy consumption, leading to high cost of the prepared kidney bean food.
Summary of the Invention
In order to solve the problem of cooking and drying the kidney bean in the present technology, improving the processing quality and efficiency of kidney bean seeds, the present invention provides a segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave.
The adopted technical solution is as follows:
The present invention provides a segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave, comprising the following steps:
Step 1: The kidney bean seeds are fully soaked and drained, then they germinate at normal temperature in a static state;
Step 2: The germinated kidney bean seeds get the process of steam blanching, then the  pre-cooked kidney bean seeds are obtained;
Step 3: The pre-cooked kidney bean seeds are placed in water and further conditioned by ultrasonic wave;
Step 4: Kidney bean seeds are taken out from water and the surface moisture is drained; then kidney bean seeds are dried to be completely dehydrated by microwave drying technique, reaching a completely cooked state;
Step 5: The cooked kidney bean seeds are cooled down to room temperature, then they are packed.
Preferably, in the step 1, the ripe kidney bean seeds are soaked in tap water for 2 to 4 hours, taken out and drained. Then they germinate at normal temperature in a static state.
The germinated kidney bean seeds are in the germination state, but they are not sprouted.
Preferably, in the step 2, the germinated kidney bean seeds are conditioned for 1 to 3 minutes under the high temperature steam environment of 100 to 105℃.
Preferably, in the step 3, the blanched kidney bean seeds are conditioned by ultrasonic wave for 3 to 7 minutes.
The ultrasonic power for kidney bean seeds is 0.5 to 1 W/g.
Preferably, in the step 4, the kidney bean seeds after ultrasonic conditioning are drained in combination with a mesh belt and a fan; the drained kidney bean seeds are heated to a temperature of 60 to 100℃ under the microwave drying power of 0.5 to 4.0 W/g. In the microwave drying environment, the microwave drying power shows a step-by-step decreasing mode in the direction of the kidney bean seeds transmission.
A steam enveloping belt is arranged above the microwave drying conveyor belt, and the distance between the two is 10 to 50 cm; the steam discharge hole is evenly arranged in the steam enveloping belt, with an aperture of 2 to 8 mm and an opening rate of 20 to 50%.
The moisture content of kidney bean seed after continuous microwave drying is less than 12%.
The technical solution provided by the present invention has the following beneficial effects:
A. In the present invention, the pre-cooked kidney bean seeds are conditioned by ultrasonic wave, which can remove the sugar and impurities attached to the surface and adjust  the moisture flow characteristics of materials, effectively solving the problem of stickiness between materials in the process of microwave drying, contributing to multi-directional infiltration of microwave and improving the drying efficiency. In the present invention, the materials are efficiently dried by intelligent temperature and humidity control of microwave drying equipment. Therefore, complete cooking of the materials is achieved, and the nutritional value and palatability of the product are improved.
B. In the present invention, the ultrasonic with frequency greater than 20 kHz is adopted. The effects of cavitation, acceleration and direct current flow which generated by ultrasonic wave in the liquid directly and indirectly effect on the liquid and dirt, making the dirt layer dispersed, emulsified, peeling, and achieving the purpose of cleaning. Therefore, under the effect of ultrasonic wave, not only the moisture of kidney bean is easier to remove, but also the boundary diffusion effect of suspended solid and liquid in the kidney bean is enhanced in the ultrasonic field, the solid matter yield is obviously increased.
C. The microwave drying has strong penetrability, which can integrally heat the kidney bean as medium so that the rise of material internal temperature is fast and the direction of moisture loss is consistent with the temperature descending direction, promoting the migration of the moisture. So it has good drying effect and cooking, micro-swelling function for kidney bean seed.
Brief Description of the Drawings
In order to more clearly illustrate the specific embodiments of the present invention or the technical solution in the prior art, the appended drawings to be used in the specific embodiments or the prior art description will be briefly described. And it is obvious that the appended drawings in the following description are some embodiments of the present invention. For those of ordinary skill in the art, under the premise of not paying creative labor, other drawings can be obtained according to these drawings.
FIG. 1 is a specific step flow chart of a segmented processing for pre-cooking kidney bean seeds by ultrasonic and microwave according to the present invention.
FIG. 2 is a structural diagram of the main process system of a segmented processing for pre-cooking kidney bean seeds by ultrasonic and microwave according to the present  invention.
FIG. 3 is a structure schematic diagram of the steam enveloping belt provided by the present invention.
In the drawings: 1-Material conveyor belt with anti-floating; 2-Pre-process tank with ultrasonic; 3-Wind generator with pre-drying; 4-Pre-drying system with spraying; 5-Dehumidification system; 6-Microwave heating box; 7-Microwave generator; 8-Steam enveloping belt; 8-1-Steam discharge hole; 9-Microwave suppressor; 10-Power transmission system.
Detailed Description of Embodiments
The technical scheme of the invention will be clearly and completely described below in combination with the appended drawings. Obviously, the described embodiments are part of the invention rather than all embodiments. Based on the embodiments of the invention, all other embodiments obtained by those of ordinary skill in the art without making creative labor belong to the scope of the invention protection.
As shown in FIG. 1, the present invention provides a segmented processing method for pre-cooking kidney bean by ultrasonic and microwave, comprising the following steps:
Step 1: The kidney bean seeds are fully soaked and drained, then they germinate at normal temperature in a static state.
The ripe kidney bean seeds are soaked in tap water for 2 to 4 hours, taken out and drained. Then they germinate at normal temperature in a static state. The germinated kidney bean seeds are in the germination state, but they are not sprouted.
Step 2: The germinated kidney bean seeds get the process of steam blanching, then the pre-cooked kidney bean seeds are obtained.
The germinated kidney bean seeds are conditioned for 1 to 3 minutes under the high temperature steam environment of 100 to 105℃.
Step 3: The pre-cooked kidney bean seeds are placed in water and further conditioned by ultrasonic wave; the ultrasonic with frequency greater than 20 kHz is adopted. The blanched kidney bean seeds are conditioned by ultrasonic wave for 3 to 7 minutes. The ultrasonic power for kidney bean seeds is 0.5 to 1 W/g.
Step 4: Kidney bean seeds are taken out from water and the surface moisture is drained. Then kidney bean seeds are dried to be completely dehydrated by microwave drying technique, reaching a completely cooked state. In the invention, the kidney bean seeds after ultrasonic conditioning are drained in combination with a mesh belt and a fan; the drained kidney bean seeds are heated to a temperature of 60 to 100℃ under the microwave drying power of 0.5 to 4.0 W/g. In the microwave drying environment, the microwave drying power shows a step-by-step decreasing mode in the direction of the kidney bean seeds transmission.
In the invention, a steam enveloping belt is arranged above the microwave drying conveyor belt, and the distance between the two is 10 to 50 cm. The steam discharge hole is evenly arranged in the steam enveloping belt, with an aperture of 2 to 8 mm and an opening rate of 20 to 50%.
Step 5: The cooked kidney bean seeds are cooled down to room temperature, then they are packed. The moisture content of kidney bean seed after continuous microwave drying is less than 12%.
Example 1
Kidney bean seeds are selected; the ripe kidney bean seeds with uniform quality, no mechanical damage, no disease and insect pests are soaked in tap water for 2 hours at normal temperature. After soak, kidney bean seeds are drained and placed in the tray for germination in a static state. After germinating for 1 hours, the germinated kidney bean seeds are cooked with high temperature steam of 100 to 105℃ for 1 minute.
The kidney bean seeds are put into the pre-process tank with ultrasonic for conditioning, removing the sugar and other impurities on the surface. Conditioning time is 3 minutes, and the power of the ultrasonic is 1 W/g; then conditioned kidney bean seeds are put into the conveyor belt of continuous microwave drying equipment, send into the microwave drying equipment with temperature control and humidity control for fast dehydration and complete cooking; the steam enveloping belt is canvas for steam enveloping layer, wherein the height is 10 cm and the microwave power is 1 W/g; the upper limit of temperature of materials is 80℃, and there is dynamic adjustment in the drying process. The final moisture content of the kidney bean seed is less than 8%.
After the temperature of kidney bean seed dried by microwave drops to room  temperature, kidney bean seeds are sealed and packaged by packing machine. The re-cooking efficiency of pre-cooked and dehydrated kidney bean seed is 50%higher than that of natural seed, and the hardness of re-cooking is reduced by 30%. The process of the embodiment takes 65%drying time less than the process of cooking and hot air drying, and there was no significant difference of taste.
Example 2
Kidney bean seeds are selected; the ripe kidney bean seeds with uniform quality, no mechanical damage, no disease and insect pests are soaked in tap water for 3 hours at normal temperature. After soak, kidney bean seeds are drained and placed in the tray for germination in a static state. After germinating for 2 hours, the germinated kidney bean seeds are cooked with high temperature steam of 100 to 105℃ for 2 minutes.
After cooking, the kidney bean seeds are put into the pre-process tank with ultrasonic for conditioning, removing the sugar and other impurities on the surface. Conditioning time is 5 minutes, and the power of the ultrasonic is 0.8 W/g.
Then conditioned kidney bean seeds are put into the conveyor belt of continuous microwave drying equipment, send into the microwave drying equipment with temperature control and humidity control for fast dehydration and complete cooking; the steam enveloping belt is canvas for steam enveloping layer, wherein the height is 20 cm and the microwave power is 1.5 W/g; the upper limit of temperature of materials is 90℃, and there is dynamic adjustment in the drying process. The final moisture content of the kidney bean seed is less than 7%.
After the temperature of kidney bean seed dried by microwave drops to room temperature, kidney bean seeds are sealed and packaged by packing machine. The re-cooking efficiency of pre-cooked and dehydrated kidney bean seed is 45%higher than that of natural seed, and the hardness of re-cooking is reduced by 27%. The process of the embodiment takes 70%drying time less than the process of cooking and hot air drying, and there was no significant difference of taste.
Example 3
Kidney bean seeds are selected; the ripe kidney bean seeds with uniform quality, no mechanical damage, no disease and insect pests are soaked in tap water for 4 hours at normal  temperature. After soak, kidney bean seeds are drained and placed in the tray for germination in a static state. After germinating for 3 hours, the germinated kidney bean seeds are cooked with high temperature steam of 100 to 105℃ for 3 minutes.
After cooking, the kidney bean seeds are put into the pre-process tank with ultrasonic for conditioning, removing the sugar and other impurities on the surface. Conditioning time is 7 minutes, and the power of the ultrasonic is 0.5 W/g.
Then conditioned kidney bean seeds are put into the conveyor belt of continuous microwave drying equipment, send into the microwave drying equipment with temperature control and humidity control for fast dehydration and complete cooking; the steam enveloping belt is canvas for steam enveloping layer, wherein the height is 30 cm and the microwave power is 1.8 W/g; the upper limit of temperature of materials is 100℃, and there is dynamic adjustment in the drying process. The final moisture content of the kidney bean seed is less than 7%.
After the temperature of kidney bean seed dried by microwave drops to room temperature, kidney bean seeds are sealed and packaged by packing machine. The re-cooking efficiency of pre-cooked and dehydrated kidney bean seed is 42%higher than that of natural seed, and the hardness of re-cooking is reduced by 25%. The process of the embodiment takes 75%drying time less than the process of cooking and hot air drying, and there was no significant difference of taste.
Example 4
Kidney bean seeds are selected; the ripe kidney bean seeds with uniform quality, no mechanical damage, no disease and insect pests are soaked in tap water for 4 hours at normal temperature. After soak, kidney bean seeds are drained and placed in the tray for germination in a static state. After germinating for 3 hours, the germinated kidney bean seeds are cooked with high temperature steam of 100 to 105℃ for 3 minutes.
After cooking, the kidney bean seeds are put into the pre-process tank with ultrasonic for conditioning, removing the sugar and other impurities on the surface. Conditioning time is 7 minutes, and the power of the ultrasonic is 0.5 W/g. Then conditioned kidney bean seeds are put into the conveyor belt of continuous microwave drying equipment, send into the microwave drying equipment with temperature control and humidity control for fast  dehydration and complete cooking; the steam enveloping belt is canvas for steam enveloping layer, wherein the height is 50 cm and the microwave power is 4.0 W/g; the upper limit of temperature of materials is 100℃, and there is dynamic adjustment in the drying process. The final moisture content of the kidney bean seed is less than 6%.
After the temperature of kidney bean seed dried by microwave drops to room temperature, kidney bean seeds are sealed and packaged by packing machine. The re-cooking efficiency of pre-cooked and dehydrated kidney bean seed is 40%higher than that of natural seed, and the hardness of re-cooking is reduced by 23%. The process of the embodiment takes 80%drying time less than the process of cooking and hot air drying, and there was no significant difference of taste.
As shown in FIG. 2, the whole subsection processing system of ultrasonic microwave comprising: material conveyor belt with anti-floating 1, pre-process tank with ultrasonic 2, air drying equipment, microwave drying equipment and power transmission system 10, wherein air drying equipment comprises wind generator with pre-drying 3 and pre-drying system with spraying 4, and microwave drying equipment comprises dehumidification system 5, microwave heating box 6, microwave generator 7, steam enveloping belt 8 and microwave suppressor 9. The blanched kidney bean seeds of each embodiment are placed on the conveying belt, and conveyed to the pre-process tank with ultrasonic 2, got conditioned by ultrasonic. Then taken out from the pre-process tank with ultrasonic 2 and taken into pre-drying system with spraying 4, wherein wind generator with pre-drying 3 can be a fan, the conveying belt in pre-drying system with spraying is a structure of mesh belt. The kidney bean seeds are conveyed on the mesh belt, and the surface is fast drained under the blowing action of the fan. Then the drained kidney bean seeds are taken into the microwave drying equipment. Under the common action of the microwave generator 7, microwave heating box 6, microwave suppressor 9, steam enveloping belt 8 and dehumidifying system 5, the kidney bean seeds are fast dehydrated and dried to obtain completely cooked kidney bean seeds with the moisture content less than 12%. At last, the palatable instant food can be obtained by packaging.
Obviously, the above embodiments are only examples for illustration and are not a qualification of the embodiments. For those of ordinary skill in the art, other variations or  changes may be made based on the above instructions. There is no need and no chance to make an exhaustive list of all embodiments. And the obvious change or variation of the extension is still in the protection scope of the invention.

Claims (9)

  1. The present invention provides a segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave, wherein the method comprises the following steps:
    Step 1: The kidney bean seeds are fully soaked and drained, then they germinate at normal temperature in a static state;
    Step 2: The germinated kidney bean seeds get the process of steam blanching, then the pre-cooked kidney bean seeds are obtained;
    Step 3: The pre-cooked kidney bean seeds are placed in water and further conditioned by ultrasonic wave;
    Step 4: Kidney bean seeds are taken out from water and their surface moisture is drained; then kidney bean seeds are dried to be completely dehydrated by microwave drying technique, reaching a completely cooked state;
    Step 5: The cooked kidney bean seeds are cooled down to room temperature, then they are packed.
  2. The segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave of claim 1, wherein in the step 1 the ripe kidney bean seeds are soaked for 2 to 4 hours by tap water, taken out and drained, and then they germinate at normal temperature in a static state.
  3. The segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave of claim 1, wherein in the step 1 the germinated kidney bean seeds are in the germination state, but they are not sprouted.
  4. The segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave of claim 1, wherein in the step 2 the germinated kidney bean seeds are conditioned for 1 to 3 minutes under the high temperature steam environment of 100 to 105℃.
  5. The segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave of claim 1, wherein in the step 3 the blanched kidney bean seeds are conditioned by ultrasonic wave for 3 to 7 minutes.
  6. The segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave of claim 1, wherein the ultrasonic power for kidney bean seeds is 0.5 to 1 W/g.
  7. The segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave of claim 1, wherein in the step 4 the conditioned kidney bean seeds are drained by mesh belt and fan; wherein a microwave drying environment of 60 to 100℃ under the microwave drying power of 0.5 to 4.0 W/g which provides for the drained kidney bean seeds is formed; wherein in the conveying direction of kidney bean seeds, the microwave drying power is gradually reduced mode.
  8. The segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave of claim 7, wherein a steam enveloping belt is arranged above the microwave drying conveyor belt, and the distance between the two is 10 to 50 cm; wherein the steam discharge hole is evenly arranged in the steam enveloping belt, with an aperture of 2 to 8 mm and an opening rate of 20 to 50%.
  9. The segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave of claim 1, wherein the moisture content of kidney bean seeds after continuous microwave drying is less than 12%.
PCT/CN2022/094888 2021-05-25 2022-05-25 A segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave WO2022247850A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202110568347.6 2021-05-25
CN202110568347.6A CN113180192A (en) 2021-05-25 2021-05-25 Method for processing pre-cured kidney beans by ultrasonic microwave segmentation

Publications (1)

Publication Number Publication Date
WO2022247850A1 true WO2022247850A1 (en) 2022-12-01

Family

ID=76985188

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2022/094888 WO2022247850A1 (en) 2021-05-25 2022-05-25 A segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave

Country Status (2)

Country Link
CN (1) CN113180192A (en)
WO (1) WO2022247850A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113180192A (en) * 2021-05-25 2021-07-30 中国包装和食品机械有限公司 Method for processing pre-cured kidney beans by ultrasonic microwave segmentation

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103504224A (en) * 2013-09-29 2014-01-15 北京御食园食品股份有限公司 Kidney bean leisure food and preparation method thereof
CN104719781A (en) * 2015-03-17 2015-06-24 吉林农业大学 Processing method of kidney beans boiled and cooked together with rice
CN205409580U (en) * 2015-12-09 2016-08-03 青岛大丰食品有限公司 Production drying system for dry pepper
CN106234564A (en) * 2016-08-16 2016-12-21 江南大学 A kind of low-frequency ultrasonic waves auxiliary improves Nostoc dehydration and the method for rehydration
CN108272015A (en) * 2018-02-09 2018-07-13 杨成胜 A kind of production method of the crisp mung bean flower of crisp-fried
CN110122553A (en) * 2019-05-08 2019-08-16 中国农业大学 A kind of method of the dry Pleurotus eryngii of ultrasonic wave assisted microwave synthesis
CN110477278A (en) * 2019-08-07 2019-11-22 许昌学院 It is a kind of that coarse cereals and millet is made to boil the coarse cereals obtained with ripe processing method and processing altogether
CN210782846U (en) * 2019-08-17 2020-06-19 贵安新区众诚源农产品开发有限公司 Vegetable cleaning device
CN111903916A (en) * 2020-08-20 2020-11-10 福建顶旺食品有限公司 Preparation method of pea powder
CN113180192A (en) * 2021-05-25 2021-07-30 中国包装和食品机械有限公司 Method for processing pre-cured kidney beans by ultrasonic microwave segmentation

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103504224A (en) * 2013-09-29 2014-01-15 北京御食园食品股份有限公司 Kidney bean leisure food and preparation method thereof
CN104719781A (en) * 2015-03-17 2015-06-24 吉林农业大学 Processing method of kidney beans boiled and cooked together with rice
CN205409580U (en) * 2015-12-09 2016-08-03 青岛大丰食品有限公司 Production drying system for dry pepper
CN106234564A (en) * 2016-08-16 2016-12-21 江南大学 A kind of low-frequency ultrasonic waves auxiliary improves Nostoc dehydration and the method for rehydration
CN108272015A (en) * 2018-02-09 2018-07-13 杨成胜 A kind of production method of the crisp mung bean flower of crisp-fried
CN110122553A (en) * 2019-05-08 2019-08-16 中国农业大学 A kind of method of the dry Pleurotus eryngii of ultrasonic wave assisted microwave synthesis
CN110477278A (en) * 2019-08-07 2019-11-22 许昌学院 It is a kind of that coarse cereals and millet is made to boil the coarse cereals obtained with ripe processing method and processing altogether
CN210782846U (en) * 2019-08-17 2020-06-19 贵安新区众诚源农产品开发有限公司 Vegetable cleaning device
CN111903916A (en) * 2020-08-20 2020-11-10 福建顶旺食品有限公司 Preparation method of pea powder
CN113180192A (en) * 2021-05-25 2021-07-30 中国包装和食品机械有限公司 Method for processing pre-cured kidney beans by ultrasonic microwave segmentation

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ZHAO YINGTING, ET AL.: "Microwave vacuum drying of lotus (Nelumbo nucifera Gaertn.) seeds: Effects of ultrasonic pretreatment on color, antioxidant activity, and rehydration capacity", LWT -FOOD SCIENCE AND TECHNOLOGY, vol. 149, 30 April 2021 (2021-04-30), XP086695308, DOI: 10.1016/j.lwt.2021.111603 *

Also Published As

Publication number Publication date
CN113180192A (en) 2021-07-30

Similar Documents

Publication Publication Date Title
Luh et al. Parboiled rice
CN1294842C (en) Former hot blast and latter vacuum microwave combining drying process of producing crisp fruit and vegetable grains
CN104522551B (en) A preparation method for high-fiber recombinant asparagus chips
CN104000122A (en) Processing method of precooked coarse grains simultaneously boiled and cooked with rice
CN101933617A (en) Puffed pleurotus eryngii chip production process and puffed pleurotus eryngii chip products
CN102405958B (en) Method for uniformly drying lettuce by normal pressure and negative pressure combined microwave spouted bed
WO2022247850A1 (en) A segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave
CN103636746A (en) Dry processing method of okra
CN106234564A (en) A kind of low-frequency ultrasonic waves auxiliary improves Nostoc dehydration and the method for rehydration
CN107361125A (en) A kind of matrimony vine microwave vacuum drying method
CN105123893A (en) Method for drying jujube sheets by using heat pump
CN207197086U (en) A kind of plasma solar energy potato dehydrator
CN107125586A (en) A kind of method that utilization microwave pulse handles fast lifting eating quality of brown rice
CN206994268U (en) A kind of sprouted unpolished rice microwave deactivating enzyme equipment
CN207365592U (en) A kind of New drying device for preboiled rice
CN109730251A (en) A kind of preparation method of preboiled rice
CN109430820A (en) Instant freeze-drying black fungus of one kind and preparation method thereof
CN110301510A (en) A kind of combined drying method improving macaque peach crisp expansion rate
CN108576790A (en) A method of the dehydration of conditioning Cordyceps militaris and its quality-improving
CN105661272A (en) Coarse cereal microwave rapid drying and curing method
KR101557552B1 (en) How to improve the quality of life for the jujube dry jujube
CN113519776A (en) Instant rice with five cereals and preparation method thereof
CN1245017A (en) Method for drying fruit and vegetable by combination of hot air with cold air
KR100697853B1 (en) Drying machine for Steamed rice plants
CN109275833A (en) A kind of drying means of okra

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 22810574

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE