CN103416475A - Method for drying Hami melon slices by nitrogen source low oxygen heat pump - Google Patents
Method for drying Hami melon slices by nitrogen source low oxygen heat pump Download PDFInfo
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- 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
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Abstract
The invention belongs to the field of agricultural product drying, and particularly relates to a method for drying Hami melon slices by a nitrogen source low oxygen heat pump. The method comprises the steps of selecting Hami melons, removing peels and pulp of the Hami melons, conducting slicing, conducting color protection and type fixing, blanching, draining, conducting drying in a nitrogen source heat pump drying machine, and conducting drying, sealing and storing in a vacuum drying box. According to the method, the drying energy consumption is reduced, the drying efficiency is improved, the defects that in the drying later stage, the heat pump is low in drying efficiency and long in time required by drying are overcome, heat pump drying and vacuum low-temperature drying are carried out after color protection and blanching treatment, and therefore the problems that the brightness of the Hami melon slices is reduced, and the color is changed are solved. According to the method, phenolic substances in the Hami melon slices can be restrained from being oxidized to generate quinone, the oxidation loss of vitamin C is reduced, damage, caused by oxidation in the drying process, to the color and texture of the Hami melon slices can be avoided, and dried products with the natural color are obtained.
Description
Technical field
The invention belongs to the dry field of agricultural product, be specifically related to the method for a kind of source nitrogen hypoxemia heat pump drying Hami green tea produced in Anhui Province.
Background technology
"Hami" melon is one of famous special product of Xinjiang of China, belongs to Curcurbitaceae, is a kind of of muskmelon.It is main that current China "Hami" melon is consumed to eat raw, and deep processed product is less.Fresh goods after "Hami" melon is gathered very easily rots, and is difficult to the storage transportation, and by "Hami" melon, cutting into slices drying is the effective way that extends the "Hami" melon storage life, enriches the "Hami" melon product.
The methods such as Hami green tea produced in Anhui Province often adopt that nature is drying, heated-air drying and freeze drying.The nature dry process is simple, but required drying time is oversize, and is subject to the restriction of natural conditions, affects the quality of drying "Hami" melon, even causes rotten; Heated-air drying products obtained therefrom color and luster is dark, the nutritional labeling loss is large; Freeze drying products obtained therefrom quality is better, but high cost is unfavorable for suitability for industrialized production.
"Hami" melon belongs to the thermal sensitivity raw material, and the work in-process heat easily produces a kind of boiling flavor of similar pumpkin, and vacuum freeze drying can keep food nutrient composition, original flavor and biologically active to greatest extent.Can solve the spoiled problem of thermal sensitivity in "Hami" melon processing, be conducive to keep nutrition and the color, smell and taste of "Hami" melon, produce high-grade "Hami" melon converted products, this deep processing to further reinforcement Xinjiang honey melon, improve its added value and have great importance.
Drying means commonly used has three kinds at present.One, heated-air drying, because "Hami" melon belongs to soft, the easy brown stain of fruit, quality that sugar content is higher, if adopt heated-air drying, the organoleptic properties such as color, shape of product are all undesirable.Two, vacuum freeze drying, in the vacuum freeze drying process, material is always in the environment of low temperature, hypoxemia, lucifuge, so its nutritional labeling loss is less, but the dry Hami green tea produced in Anhui Province brightness gone out descends, and red degree descends, and yellow degree increases.Three, heat pump drying, have that the thermal efficiency is high, energy-conservation, baking temperature is low, characteristics such as the quality better of dry thing and health, be particularly suitable for nutritious, moisture content is high and the drying of the vegetables of thermal sensitivity and fish material, used widely.1), in the dry middle and later periods but there is following problem in the heat pump drying used at present:, rate of drying is slow, and drying time is long; 2), heat pump drying needs discontinuous operation, inefficiency.
Summary of the invention
The object of the invention is to overcome shortcoming of the prior art, the method for a kind of source nitrogen hypoxemia heat pump drying Hami green tea produced in Anhui Province is provided, rate of drying is fast, high efficiency, and cost is low, the products obtained therefrom bright in color, and the nutritional labeling loss is little.
The technical solution used in the present invention is: the method for a kind of source nitrogen hypoxemia heat pump drying Hami green tea produced in Anhui Province comprises the following steps:
Step 1, choose not damaged, disease-free "Hami" melon, after with running water, "Hami" melon being cleaned up, standby;
The "Hami" melon that step 2, the watery hydrochloric acid cleaning step one that is 0.1% with mass percent concentration were processed, remove the peel "Hami" melon, remove flesh afterwards, and "Hami" melon is cut into to sheet, and slice thickness is 4～10mm;
Step 3, Hami green tea produced in Anhui Province that step 2 was processed are put into colour protecting liquid, protect look solid type 15～20min, the ultrasonic wave that to apply frequency in protecting the process of look be 25 kHz is processed 5min, after protecting the look end, by the taking-up of Hami green tea produced in Anhui Province, drain rear standby, described colour protecting liquid is comprised of citric acid, calcium chloride, sodium chloride and water, wherein in every 1000ml colour protecting liquid, add citric acid 2～6g, calcium chloride 1～2g, sodium chloride 1～3g, surplus is pure water;
Step 4, Hami green tea produced in Anhui Province are placed in to boiling water blanching 1～2min that temperature is 95 ℃, afterwards Hami green tea produced in Anhui Province are put into to the standing 45～60s of cold water that temperature is 4～6 ℃, take out Hami green tea produced in Anhui Province, drain rear standby;
Step 5, Hami green tea produced in Anhui Province are laid on material disc, Hami green tea produced in Anhui Province are spaced apart 1～2cm, afterwards Hami green tea produced in Anhui Province are put into to the dry 2～3h of hothouse of source nitrogen heat pump drier, and Drying Technology Parameter is:
In dry run, the hothouse temperature is 40～60 ℃, and wind speed of blast blower is 1～2m/s, and in dry run, the interior oxygen purity of hothouse is 5～15%;
Step 6, Hami green tea produced in Anhui Province that step 5 was processed are placed in the dry 4～5h of vacuum drying chamber, and in hothouse, vacuum is 1～3KPa, and baking temperature is 40～50 ℃;
Step 7, dried Hami green tea produced in Anhui Province sealings is preserved and got final product.
The invention has the beneficial effects as follows: the present invention, according to Browning Mechanism and the characteristic of Hami green tea produced in Anhui Province in dehydration process of Hami green tea produced in Anhui Province, prepares Hami green tea produced in Anhui Province.Heat pump drying and vacuum dehydrating at lower temperature are combined, reduced energy consumption for drying, improved drying efficiency, avoided heat pump drying low at the later stage of drying drying efficiency, the long shortcoming of dry required time, and the present invention carries out heat pump drying and vacuum dehydrating at lower temperature again and has effectively avoided Hami green tea produced in Anhui Province brightness to descend after protecting look and blanching processing, the problem of color change.In the present invention, the citric acid of colour protecting liquid can chelating polyphenol oxidase activity central copper ion, reduce the pH value on green tea produced in Anhui Province surface, Hami, the activity that suppresses polyphenol oxidase, the aldehydes matter oxidation suppressed in "Hami" melon generates quinone, reduce ascorbic oxidational losses, avoid the infringement of oxidation to Hami green tea produced in Anhui Province color and luster and matter structure aspect in dry run, obtain the drying product of color and luster nature.The present invention adopts ultrasonic wave to be processed "Hami" melon, can effectively play bactericidal action, extends the storage time of "Hami" melon.The present invention processes the activity that can effectively suppress peroxidase in "Hami" melon (POD) and polyphenol oxidase (PPO) by blanching, prevented the generation of enzymatic browning reaction; Strengthened the stability of Hami green tea produced in Anhui Province pigment by pH value, interpolation calcium ion and the sodium ion of regulating "Hami" melon with citric acid, reduced the "Hami" melon pigment caused because of oxidation reaction and lost and overcome the impact of other metal ions on pigment.Hami green tea produced in Anhui Province nutritive loss of producing by the inventive method is little, health environment-friendly.The present invention has important application prospect and popularizing value.
The specific embodiment
Below embodiments of the invention are elaborated, the present embodiment is implemented take technical solution of the present invention under prerequisite, provided detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.
The method of a kind of source nitrogen hypoxemia heat pump drying Hami green tea produced in Anhui Province comprises the following steps:
Step 1, choose not damaged, disease-free "Hami" melon, after with running water, "Hami" melon being cleaned up, standby;
The "Hami" melon that step 2, the watery hydrochloric acid cleaning step one that is 0.1% with mass percent concentration were processed, remove the peel "Hami" melon, remove flesh afterwards, and "Hami" melon is cut into to sheet, and slice thickness is 4～10mm;
Step 3, Hami green tea produced in Anhui Province that step 2 was processed are put into colour protecting liquid, protect look solid type 15～20min, the ultrasonic wave that to apply frequency in protecting the process of look be 25 kHz is processed 5min, after protecting the look end, by the taking-up of Hami green tea produced in Anhui Province, drain rear standby, described colour protecting liquid is comprised of citric acid, calcium chloride, sodium chloride and water, wherein in every 1000ml colour protecting liquid, add citric acid 2～6g, calcium chloride 1～2g, sodium chloride 1～3g, surplus is pure water;
Step 4, Hami green tea produced in Anhui Province are placed in to boiling water blanching 1～2min that temperature is 95 ℃, afterwards Hami green tea produced in Anhui Province are put into to the standing 45～60s of cold water that temperature is 4～6 ℃, take out Hami green tea produced in Anhui Province, drain rear standby;
Step 5, Hami green tea produced in Anhui Province are laid on material disc, Hami green tea produced in Anhui Province are spaced apart 1～2cm, afterwards Hami green tea produced in Anhui Province are put into to the dry 2～3h of hothouse of source nitrogen heat pump drier, and Drying Technology Parameter is:
In dry run, the hothouse temperature is 40～60 ℃, and wind speed of blast blower is 1～2m/s, and in dry run, the interior oxygen purity of hothouse is 5～15%;
Step 6, Hami green tea produced in Anhui Province that step 5 was processed are placed in the dry 4～5h of vacuum drying chamber, and in hothouse, vacuum is 1～3KPa, and baking temperature is 40～50 ℃;
Step 7, dried Hami green tea produced in Anhui Province sealings is preserved and got final product.
Embodiment 1
The method of a kind of source nitrogen hypoxemia heat pump drying Hami green tea produced in Anhui Province comprises the following steps:
Step 1, choose not damaged, disease-free "Hami" melon, after with running water, "Hami" melon being cleaned up, standby;
The "Hami" melon that step 2, the watery hydrochloric acid cleaning step one that is 0.1% with mass percent concentration were processed, remove the peel "Hami" melon, remove flesh afterwards, and "Hami" melon is cut into to sheet, and slice thickness is 4mm;
Step 3, Hami green tea produced in Anhui Province that step 2 was processed are put into colour protecting liquid, protect look solid type 15min, the ultrasonic wave that to apply frequency in protecting the process of look be 25 kHz is processed 5min, after protecting the look end, by the taking-up of Hami green tea produced in Anhui Province, drain rear standby, described colour protecting liquid is comprised of citric acid, calcium chloride, sodium chloride and water, wherein in every 1000ml colour protecting liquid, add citric acid 2g, calcium chloride 1g, sodium chloride 1g, surplus is pure water;
Step 4, Hami green tea produced in Anhui Province are placed in to the boiling water blanching 1min that temperature is 95 ℃, afterwards Hami green tea produced in Anhui Province are put into to the standing 45s of cold water that temperature is 4 ℃, take out Hami green tea produced in Anhui Province, drain rear standby;
Step 5, Hami green tea produced in Anhui Province are laid on material disc, Hami green tea produced in Anhui Province are spaced apart 1cm, afterwards Hami green tea produced in Anhui Province are put into to the dry 2h of hothouse of source nitrogen heat pump drier, and Drying Technology Parameter is:
In dry run, the hothouse temperature is 40 ℃, and wind speed of blast blower is 1m/s, and in dry run, the interior oxygen purity of hothouse is 5%;
Step 6, Hami green tea produced in Anhui Province that step 5 was processed are placed in the dry 4h of vacuum drying chamber, and in hothouse, vacuum is 1KPa, and baking temperature is 40 ℃;
Step 7, dried Hami green tea produced in Anhui Province sealings is preserved and got final product.
Embodiment 2
The method of a kind of source nitrogen hypoxemia heat pump drying Hami green tea produced in Anhui Province comprises the following steps:
Step 1, choose not damaged, disease-free "Hami" melon, after with running water, "Hami" melon being cleaned up, standby;
The "Hami" melon that step 2, the watery hydrochloric acid cleaning step one that is 0.1% with mass percent concentration were processed, remove the peel "Hami" melon, remove flesh afterwards, and "Hami" melon is cut into to sheet, and slice thickness is 10mm;
Step 3, Hami green tea produced in Anhui Province that step 2 was processed are put into colour protecting liquid, protect look solid type 20min, the ultrasonic wave that to apply frequency in protecting the process of look be 25 kHz is processed 5min, after protecting the look end, by the taking-up of Hami green tea produced in Anhui Province, drain rear standby, described colour protecting liquid is comprised of citric acid, calcium chloride, sodium chloride and water, wherein in every 1000ml colour protecting liquid, add citric acid 6g, calcium chloride 2g, sodium chloride 3g, surplus is pure water;
Step 4, Hami green tea produced in Anhui Province are placed in to the boiling water blanching 2min that temperature is 95 ℃, afterwards Hami green tea produced in Anhui Province are put into to the standing 60s of cold water that temperature is 6 ℃, take out Hami green tea produced in Anhui Province, drain rear standby;
Step 5, Hami green tea produced in Anhui Province are laid on material disc, Hami green tea produced in Anhui Province are spaced apart 2cm, afterwards Hami green tea produced in Anhui Province are put into to the dry 3h of hothouse of source nitrogen heat pump drier, and Drying Technology Parameter is:
In dry run, the hothouse temperature is 60 ℃, and wind speed of blast blower is 2m/s, and in dry run, the interior oxygen purity of hothouse is 15%;
Step 6, Hami green tea produced in Anhui Province that step 5 was processed are placed in the dry 5h of vacuum drying chamber, and in hothouse, vacuum is 3KPa, and baking temperature is 50 ℃;
Step 7, dried Hami green tea produced in Anhui Province sealings is preserved and got final product.
Result shows: adopt Hami green tea produced in Anhui Province color and luster nature of the inventive method drying, taste and hardness all do not have harmful effect.Adopting the inventive method required time is 6～8h, and the moisture content of gained Hami green tea produced in Anhui Province is 4～6%, and rate of drying is fast, effective, high efficiency, and cost is low.
Claims (1)
1. the method for source nitrogen hypoxemia heat pump drying Hami green tea produced in Anhui Province, is characterized in that, comprises the following steps:
Step 1, choose not damaged, disease-free "Hami" melon, after with running water, "Hami" melon being cleaned up, standby;
The "Hami" melon that step 2, the watery hydrochloric acid cleaning step one that is 0.1% with mass percent concentration were processed, remove the peel "Hami" melon, remove flesh afterwards, and "Hami" melon is cut into to sheet, and slice thickness is 4～10mm;
Step 3, Hami green tea produced in Anhui Province that step 2 was processed are put into colour protecting liquid, protect look solid type 15～20min, the ultrasonic wave that to apply frequency in protecting the process of look be 25 kHz is processed 5min, after protecting the look end, by the taking-up of Hami green tea produced in Anhui Province, drain rear standby, described colour protecting liquid is comprised of citric acid, calcium chloride, sodium chloride and water, wherein in every 1000ml colour protecting liquid, add citric acid 2～6g, calcium chloride 1～2g, sodium chloride 1～3g, surplus is pure water;
Step 4, Hami green tea produced in Anhui Province are placed in to boiling water blanching 1～2min that temperature is 95 ℃, afterwards Hami green tea produced in Anhui Province are put into to the standing 45～60s of cold water that temperature is 4～6 ℃, take out Hami green tea produced in Anhui Province, drain rear standby;
Step 5, Hami green tea produced in Anhui Province are laid on material disc, Hami green tea produced in Anhui Province are spaced apart 1～2cm, afterwards Hami green tea produced in Anhui Province are put into to the dry 2～3h of hothouse of source nitrogen heat pump drier, and Drying Technology Parameter is:
In dry run, the hothouse temperature is 40～60 ℃, and wind speed of blast blower is 1～2m/s, and in dry run, the interior oxygen purity of hothouse is 5～15%;
Step 6, Hami green tea produced in Anhui Province that step 5 was processed are placed in the dry 4～5h of vacuum drying chamber, and in hothouse, vacuum is 1～3KPa, and baking temperature is 40～50 ℃;
Step 7, dried Hami green tea produced in Anhui Province sealings is preserved and got final product.
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Cited By (6)
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| CN104323168A (en) * | 2014-11-21 | 2015-02-04 | 哈密市长征野菜开发有限责任公司 | Production method of dried Hami melons |
| CN104642965A (en) * | 2015-02-25 | 2015-05-27 | 上海理工大学 | Method for drying konjac slices with heat pump |
| CN105053929A (en) * | 2015-08-28 | 2015-11-18 | 杨明彰 | Cucumis melo processing method |
| CN108567121A (en) * | 2018-04-28 | 2018-09-25 | 沈阳农业大学 | A kind of winter jujube crisp chip and preparation method thereof |
| CN114747611A (en) * | 2022-05-11 | 2022-07-15 | 成都大学 | Asparagus strip and preparation method thereof |
| CN115067491A (en) * | 2022-07-07 | 2022-09-20 | 西藏凌云生物科技开发有限公司 | Method for preparing purple potato whole powder by utilizing heat pump-nitrogen coupling drying |
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| CN107373506A (en) * | 2017-08-24 | 2017-11-24 | 广西沙田仙人滩农业投资有限公司 | Low-oxygen environment dries the processing technology of Hami green tea produced in Anhui Province |
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| CN104323168A (en) * | 2014-11-21 | 2015-02-04 | 哈密市长征野菜开发有限责任公司 | Production method of dried Hami melons |
| CN104642965A (en) * | 2015-02-25 | 2015-05-27 | 上海理工大学 | Method for drying konjac slices with heat pump |
| CN105053929A (en) * | 2015-08-28 | 2015-11-18 | 杨明彰 | Cucumis melo processing method |
| CN105053929B (en) * | 2015-08-28 | 2018-11-23 | 杨明彰 | A kind of processing method of "Hami" melon |
| CN108567121A (en) * | 2018-04-28 | 2018-09-25 | 沈阳农业大学 | A kind of winter jujube crisp chip and preparation method thereof |
| CN114747611A (en) * | 2022-05-11 | 2022-07-15 | 成都大学 | Asparagus strip and preparation method thereof |
| CN114747611B (en) * | 2022-05-11 | 2024-01-26 | 成都大学 | Asparagus strip and preparation method thereof |
| CN115067491A (en) * | 2022-07-07 | 2022-09-20 | 西藏凌云生物科技开发有限公司 | Method for preparing purple potato whole powder by utilizing heat pump-nitrogen coupling drying |
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