CN106234564B - A kind of method that low-frequency ultrasonic waves auxiliary improves nostoc dehydration and rehydration - Google Patents
A kind of method that low-frequency ultrasonic waves auxiliary improves nostoc dehydration and rehydration Download PDFInfo
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- CN106234564B CN106234564B CN201610672263.6A CN201610672263A CN106234564B CN 106234564 B CN106234564 B CN 106234564B CN 201610672263 A CN201610672263 A CN 201610672263A CN 106234564 B CN106234564 B CN 106234564B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
Abstract
A kind of method that low-frequency ultrasonic waves auxiliary improves nostoc dehydration and rehydration, belongs to algae dehydration processing technique field.The present invention carries out sorting classification and cleaning impurity elimination, low-frequency ultrasonic waves pretreatment, drains freezing, early period using the spouted low frequency microwave combination vacuum freeze drying of pulse, later period using heated-air drying, packaging storage using fresh nostoc as raw material；Present invention employs microwave vacuum freeze dry technologies, shorten drying time, and the original form of nostoc can be effectively fixed, and remain the feature that products'texture is complete and rehydration is fast；The spouted uniformity for being conducive to improve dry materials of pulse, improves the quality of nostoc dried product；In addition, subsequent heated-air drying not only has not significant impact products'texture form, but also energy consumption and drying time can be reduced；In the dehydration of ultrasonic pretreatment supplies and subsequent ultrasonic wave reconstitution process, material rehydration time can be shortened significantly, and the material particles after rehydration are full, elasticity is high.
Description
Technical field
A kind of method for assisting improving nostoc dehydration and rehydration the present invention relates to low-frequency ultrasonic waves, is related to seaweed food and adds
Work belongs to algae dehydration processing technique field.
Background technique
Nostoc is commonly called as water agaric, day rosetangle, is a kind of fresh water wild algae plant, frond algae rich in
Starch, protein have 8 kinds of amino acid necessary to human body, while being also rich in active polysaccharide, multivitamin, minerals, algae
Choline and carrotene, also above general Homonemeae, vitamin E abundant has nostoc anti-ageing by vitamin B1, B2
Change, anti-oxidant and anticancer function.
Dry, as one of processing unit most common in garden stuff processing field, purpose is primarily to pass through reduction
The moisture content and water activity of fruits and vegetables inhibit the activity of the growth of microorganism, breeding and enzyme, to extend fruit and vegetable food
Currency and safe storage phase, the added value of product for increasing fruits and vegetables, adjusting market supply, equilibrium market relation between supply and demand.By work
Divide as pressure, the dry technology of fruits and vegetables can be divided into constant pressure and dry and negative pressure drying two ways.It is most common in constant pressure and dry
It is heated-air drying (AD), due at low cost, AD occupies leading position in fruit and vegetable dryness industry all the time；Currently, high-moisture contains
80 % or more drying modes still use AD during amount fruits and vegetables ' dehydration is dry.(FD) referred to as is lyophilized based on being freeze-dried in negative pressure drying,
Due to high energy consumption, high-cost defect, freeze drying technology is mainly used for the drying of high added value or high-quality material.Traditional normal pressure
Although dry technology equipment investment is few, simple to operate, there are drying time length, energy consumption height, dry rear product quality differences etc.
Disadvantage；Although freeze drying technology can keep the original quality of product to the maximum extent, there is also various drawbacks simultaneously, when such as dry
Between it is long, energy consumption is high, high operation requirements and equipment investment are big etc..
The application of low-frequecy ultrasonic technique in the drying process can make material internal structure be repeatedly subjected to squeeze and stretch to make
With constantly shrinking and expansion, forming sponge effect reduces the surface adhesion force of moisture, effectively reduces moving for moisture in food
Resistance is moved, while promoting cell to form microchannel and causing the outflow of intracellular fluid；Microwave freeze-drying technology is will to freeze
Material, carry out lyophilization under vacuum conditions, and by magnetron in frozen state to provide distillation to dry material latent
Heat, to remove to the moisture in dry material；And the use of low frequency (915 MHz) microwave can deeper penetrate the inside of material
Do not cause surface over-heating again, shortens drying time, while being able to maintain the natural texture and ingredient of food again；In addition, logical
It crosses and intermittently conveys air pulse into drying chamber, so that material intermittent movement in drying chamber, thus improve drying
Uniformity, improve product quality, improve production efficiency.
Currently, domestic and foreign scholars focus primarily upon artificial culture, the nutrition of nostoc of nostoc to the research of nostoc
Ingredient, external environment are to nostoc growth and influence of contained nutritional ingredient etc.；To research of the nostoc in terms of edible in addition to rubbing
Face wine brewing enters other than the cooking of (food) vegetable, and there are also a series of products such as Nostoc commune beverage, nostoc sauce, nostoc can.However,
Dry technology is applied and is but rarely reported in nostoc dehydration manufacture field.
Cheng Chao, Xue Feng etc. (2014) have studied pH value, temperature and illumination to its coloration using nostoc phycobniliprotein as raw material
With the influence of content, and the degradation kinetics of Phycocyanin from Nostoc sphaeroids Kutz and its coloration is established.Cheng Chao, Zhu Yuting etc. (2012) are ground
Influence of the atomizing freeze drying to nostoc phycobniliprotein anti-oxidation characteristics is studied carefully, and has been compared with Freeze Drying Technique；
The result shows that: atomizing freeze drying (SFD) has a certain impact to the anti-oxidation characteristics of nostoc phycobniliprotein, is being based on electronics
In the anti-oxidant measuring method of transfer and Hydrogen transfer, SFD and the sample difference of freeze-drying preparation are unobvious.Mo Kaiju,
Journey superfine (2009) has studied the dissolubility of nostoc polysaccharide, and be control with xanthan gum, and Primary Study nostoc polysaccharide is molten
The rheological behavior of liquid；The result shows that: nostoc polysaccharide dissolubility is influenced bigger by temperature and concentration, and acid can promote its molten
Solution and alkali then inhibits its dissolution；Nostoc polysaccharide viscosity with higher and good salt tolerance and acid resistance simultaneously.Wang Xingping,
Xie Bijun etc. (2005) compares analysis and research with indoor culture nostoc nutritional ingredient to wild；The result shows that: two
Person's difference on conventional ingredient is little, and for fatty acid all based on medium chain fatty acid, the composition of amino acid is identical, but indoor culture
Nostoc fatty acid it is slightly lower, B family vitamin content is very high.The nutritive value of nostoc and the characteristic study must be compared above
System and comprehensively, and the present invention then primarily focuses on the dehydration and drying technology and technique of nostoc.
Cheng Chao, do not open chrysanthemum etc. (2003) using nostoc as raw material, mainly have studied the processing technology of Nostoc commune beverage, use
Orthogonal obtains the optimum formula of Nostoc commune beverage；Produce the optimum formula of 50 kg Nostoc commune beverages are as follows: nostoc is former
The additive amount of liquid is 20%, white granulated sugar 10%, citric acid 0.15%, compound stabilizer (pectin 0.15%+CMC-Na 0.2%), other
It is supplemented with softened water.However the present invention does not carry out any processing to nostoc raw material, can preferably keep the integrality of material,
Reduce the loss of nutritional ingredient in process in nostoc simultaneously.
Wang Xingping, Pan Siyi etc. (2003) mainly have studied the processing technology of nostoc custard using nostoc as raw material, use
Orthogonal obtains the optimum formula of nostoc custard are as follows: the dosage of nostoc is 0.1%, and the dosage of corn is 1.5%, sugarcane
Sugar is 8%, and compound stabilizer (+0.1% carragheen of 0.1% xanthan gum) is 2%, and rest part is softened water.However the present invention is adopted
Drying mode is the spouted microwave of pulse (915 MHz) vacuum freeze drying, can be maximum compared with common heated-air drying
Keep to limit the original quality of material；In addition, the pretreatment that the present invention carries out material is only low-frequency ultrasonic waves pretreatment, compared with
In the supersonic wave wall breaking technology of above-mentioned document, be able to maintain the integrality of material, prevent in process nostoc nutrition at
The loss divided.
Xiao Gongnian, Min, Du Weihua, Xu Yanyang, Sun Jincai, Chen Yiping, An Jianshen, a kind of vacuum freeze drying hot wind again
Dry combined dehydration fruits and vegetables preparation method (Chinese Patent Application No.: CN 200510040867.0, notification number CN1275532C),
The patent uses vacuum freeze drying early period, the new method of the combined drying dehydration of later period heated-air drying, and vacuum freeze drying exists
The early stage of drying sloughs most of moisture, utmostly remains the original form of product and texture is complete；And subsequent heated-air drying
The texture form of product is had no significant effect, but can shorten drying time, reduces energy consumption for drying, save the cost.The present invention
Low-frequency ultrasonic waves preconditioning technique is used before it is dried, can be effectively reduced the migration resistance of moisture in material, be promoted simultaneously
Cell forms microchannel and causes the outflow of intracellular fluid；Dry, the low frequency (915 using the spouted microwave vacuum freeze of pulse
MHz) microwave use can deeper penetrate material inside and do not cause surface over-heating, shorten drying time (2 ~
2.5 h), while being able to maintain the natural texture and ingredient of food again；In addition, by intermittently conveying pulse air into drying chamber
Stream, so that material intermittent movement in drying chamber, thus dry uniformity is improved, product quality is improved, is improved
Production efficiency.
Yang Fangyin, Jiang Xiaowen, Huang Shaobo, Chen Yihui, Hui Di, a kind of processing method of drying, dehydrating and conditioning lettuce slices by hot air
(Chinese patent grant number: ZL 200910101525.3), the invention carry out segmentation to lettuce slices using box type hot air drying machine and do
Dry processing.In the phase III, part capillary combination water is removed using low temperature high wind and combines water, prevents the product moisture absorption, and fit
When reducing lettuce product temperature, product discoloration coking is avoided.And the present invention is dry using (915 MHz) vacuum refrigeration of the spouted microwave of pulse
It is dry, the original form of fruits and vegetables can be formed and fixed as early as possible, be effectively retained the feature that products'texture is complete and rehydration is fast；Then
Continuous heated-air drying has no significant effect the texture form of product, but can shorten drying time.
Min, Wang Yuchuan, a kind of negative-pressure microwave uniform spraying drying device and apply (Chinese patent grant number: ZL
201010572843.0), the patent research is spouted since material can be realized under negative pressure, using the device can realize material
Spray is frozen, rotation, is flowed under the conditions of vacuum microwave drying, achievees the purpose that material high-efficiency, evenly drying, while shortening drying
40% or more time, the cost of large-scale production is reduced, this patent primarily focuses on the design of spouted drying device, answers it
Parameter describes less.And the present invention not only can control the power of microwave, spouted frequency, vacuum degree, use low frequency microwave
(915 MHz) can achieve more preferably drying effect.
Dawn analogy, Liu Gang, Zhang Hong, Fan Huijian, Huang Chunping, Jiang Weiwei is opened, a kind of microwave vacuum freeze is dry to prepare dried mango
Method (Chinese Patent Application No.: CN 201210586527.8), the patent choose fresh mango be raw material, cleaning, peeling,
Stoning, film-making, 12 ~ 24 h of pre-cooling, the mango piece after freezing, which is placed in vacuum microwave freeze dryer, to be dried, microwave power
0.5 kW, the vacuum degree in lyophilization stage are 30 ~ 70 Pa, handle 7 ~ 10 h under conditions of 0 ~ 30 DEG C of temperature, after drying
It is cooling, it vacuumizes and rushes nitrogen packaging to get freeze-drying mango piece.Simple process is reasonable, can adequately retain the food tissue knot of mango
Structure, nutritional ingredient and flavor substance are basically unchanged, and freeze-drying prods have rehydration good, and light weight can room temperature storage.And it is of the invention
Using the spouted microwave of pulse (915 MHz) vacuum freeze drying-heated-air drying combined drying method, when effectively can shorten dry
Between；In addition, the use of low frequency (915 MHz) microwave can deeper penetrate the inside of material and not cause surface over-heating,
Keep the natural texture and ingredient of food；By intermittently conveying air pulse into drying chamber, so that material is in drying chamber
Interior intermittent movement, thus dry uniformity is improved, product quality is improved, production efficiency is improved.
Min, Wang Hongcai, Chen Weiping are opened, a kind of intermediate waves of suitable high-volume conditioning edible mushroom dehydration is infrared to combine with radio frequency
Dry method (Chinese Patent Application No.: CN 201210537827.7), the patent use medium and short-wave infrared drying early period, after
The new method of the combined drying dehydration of phase radio-frequency seasoning, the penetrability of radio frequency is extremely strong, can solve medium and short-wave infrared drying later period water
The problem of point difficult removing, and material when radio-frequency seasoning can place multilayer, in the nutrition and shape of utmostly retained product
Meanwhile can significantly shorten drying time, reduce energy consumption for drying, save the cost.The present invention then first uses the spouted microwave of pulse
(915 MHz) vacuum freeze drying carries out heated-air drying, when overall dry after dry materials to 20% ~ 25 % of wet basis moisture content
Between short, dry materials better effect.
Min, Sun Jincai, Du Weihua, Yang Fangyin, Luo Guoxiang, it is a kind of comprehensive to improve hot-air dewatering dewatering vegetable and rehydration
The method (Chinese Patent Application No.: CN 200310112747.8) of energy, the patent is using plate extruding after hot wind predrying and very
It is dried after sky to improve the rehydration performance of dehydrated vegetables；It is mainly mentioned after dry materials by optimization rehydration mode
The rehydration performance of high product.The present invention modifies material internal structure by low-frequency ultrasonic waves preconditioning technique, Lai Gaishan
With the rehydration performance for improving drying nostoc.
Open Min, Wang Yingqiang, Chen Weixing, a kind of combined drying production method of the uniform dehydration fish ball of fast rehydrating (China
Number of patent application: CN 201110378109.5), which, which uses, carries out hot wind predrying to fish ball, and it is micro- and then to carry out negative pressure
The combined drying production method of the spouted drying of wave being uniformly dehydrated, be made fish ball shape and color retain it is intact, rehydration speed compared with
Fastly, only 3 ~ 5 min.Low frequency (915 MHz) microwave that the present invention uses can deeper penetrate the inside of material and not cause table
Face over-heating, while vacuum freeze drying is able to maintain the natural texture and ingredient of food again；In addition, low-frequency ultrasonic waves assist
The drying and dehydration of nostoc, can shorten significantly the time, technically have significant innovative.
Huang Xuhui, Zhang Longtao, once continued school, Zheng Baodong, Zhang Yi, Su Xiaofang, Zeng Cheng, a kind of ultrasonic wave auxiliary dried scallop rehydration
Method (Chinese Patent Application No.: CN 201410162675.6) during dried scallop is soaked while being aided with ultrasonication
Improve rehydration rate；The method improve the textures of dried scallop, reduce remaining content of beary metal, largely remain dry
The nutriment of shellfish.The present invention is aided with ultrasonication not only to improve efficiency, but also is subtracted by low-frequency ultrasonic waves pretreatment
The migration resistance of moisture during small nostoc dehydration and drying, while promoting cell to form microchannel and causing intracellular fluid
Outflow.
Zhang Zhongyuan, Liu Zongbo, Li great Jing, Liu Chunquan, Jiangning, a kind of ultrasonic pretreatment raising far-infrared ray drying agaricus bisporus
The method (Chinese Patent Application No.: CN 201510297408.4) of rehydration performance, the patent are remote using ultrasonic pretreatment joint
Infra-red drying agaricus bisporus piece changes agaricus bisporus piece internal structure, reduces the variation of agaricus bisporus architectural characteristic, increases agaricus bisporus dried product
Rehydration performance.And the present invention is aided with low-frequency ultrasonic waves pretreatment not only to improve drying efficiency, but also is aided with ultrasonic waves
The rehydration time (10 min) of material improves the texture (0.932 mm/mm of elasticity) of material.
Summary of the invention
A kind of method for assisting improving nostoc dehydration and rehydration the object of the present invention is to provide low-frequency ultrasonic waves, is related to algae
Class is dehydrated manufacture field, belongs to seaweed food processing technique field, can also be applied to the fruits and vegetables of all kinds of high moisture contents, high colloid
Dehydration processing.
Technical solution of the present invention: a kind of method that low-frequency ultrasonic waves auxiliary improves nostoc dehydration, with fresh nostoc
For raw material, nostoc progress sorting classification, cleaning impurity elimination, low-frequency ultrasonic waves are pre-processed, drain, are freezed, the spouted low frequency of pulse
Microwave (915 MHz) combines vacuum freeze drying, heated-air drying, packaging storage, fast rehydrating；Specific step is as follows:
(1) sorting classification and cleaning impurity elimination: select it is fresh it is full, color is uniform, in the same size, the Ge Xian having no mechanical damage
Rice is raw material；The suitable nostoc of sorting is subjected to cleaning impurity elimination；
(2) low-frequency ultrasonic waves pre-process: carrying out low-frequency ultrasonic waves pretreatment to nostoc obtained by step (1)；Ultrasonic wave
Frequency is 25 ~ 30kHz, and power is 200 ~ 250W, handles 5 ~ 12min of time, and nostoc and water feed liquid mass ratio are 1:4；
(3) it drains freezing: being drained after being cleaned to nostoc obtained by step (2), place it in -30 DEG C of low temperature refrigerator
Middle freezing 1h；
(4) the spouted low frequency microwave of pulse the spouted low frequency microwave vacuum freeze drying of pulse: is carried out to step (3) resulting material
Vacuum freeze drying；Magnetron working frequency is 915 MHz, microwave power 2 ~ 3W/g, spouted time 2s, spouted interval 300 ~
360s, 2 ~ 2.5h of drying time are dry to wet basis moisture content 20% ~ 25%；
(5) heated-air drying: carrying out heated-air drying to nostoc obtained by step (4), and 60 ~ 65 DEG C of drying temperature, drying time
0.5 ~ 1.0h is dry to practical 6% or less moisture content；
(6) the resulting dehydrated material of step (5) packaging storage: is subjected to nitrogen filling aluminium foil bag packaging.
Step (2) the low-frequency ultrasonic waves pretreatment, the frequency of ultrasonic wave is 25kHz, power 200W, handles the time
8min, solid-liquid ratio 1:4.
During spouted in step (4), dry cavity pressure range is 60 ~ 1300Pa；When material is spouted, microwave adds
Heat is automatically stopped, and when dry cavity pressure is restored to normal value 60Pa, microwave heating starts automatically.
The power of microwave is 2W/g, spouted time 2s, spouted interval 300s in step (4).
Gained low-frequency ultrasonic waves assist the rehydration method of dewatered nostoc, and steps are as follows: the nostoc of dehydration is existed
Rehydration processing, 75 ~ 80 DEG C of water temperature or 85 ~ 90 DEG C of milk temperature are carried out in water or milk, the frequency of ultrasonic wave is 40kHz, power
For 200W, rehydration time 5-12min.
The rehydration method of the nostoc is that rehydration is handled, and the frequency of ultrasonic wave is 40kHz, power 200W, rehydration
Time 10min.
It is dry that present invention is equally applicable to the fruits and vegetables ' dehydrations of high moisture content, high colloid, and some pairs of shapes are demanding
The raw materials such as fruits and vegetables such as blueberry, strawberry, lichee, the superiority embodied in application are more significant.
The present invention compared with prior art, mainly have it is following the utility model has the advantages that
(1) use microwave freeze-drying technology, under vacuum conditions by magnetron in frozen state to dry material
Latent heat of sublimation is provided, removes to the moisture in dry material, shortens drying time；
(2) use of low frequency (915 MHz) microwave can deeper penetrate the inside of material and not cause surface heated
Degree, keeps the natural texture and ingredient of food；
(3) by intermittently conveying air pulse into drying chamber, so that material intermittent movement in drying chamber, because
And dry uniformity is improved, product quality is improved, production efficiency is improved；
(4) low-frequency ultrasonic waves are applied in nostoc dehydration and reconstitution process, can effectively reduce moisture in material
Migration resistance promotes cell to form microchannel and causes the outflow of intracellular fluid, while can shorten material rehydration significantly
Time (foreshortens to 10 min by 50 min), and the material particles after restoring are full (return rate up to 96.35%), elasticity (deformation sample
Product are restored to the height ratio before deformation after removing the pressure) 0.932 mm/mm.
Specific embodiment
Embodiment 1: the hot air combined drying of the spouted microwave of low-frequency ultrasonic waves false impulse (915 MHz) vacuum freeze drying-
The processing of nostoc and its dried product rehydration (rehydration medium: water)
Select it is fresh it is full, color is uniform, size is almost the same, and (1kg, moisture content 98% are wet for the nostoc having no mechanical damage
Base) it is raw material, impurity elimination is cleaned, nostoc is then subjected to low-frequency ultrasonic waves pretreatment, frequency 25kHz, power 200W, place
Manage time 8min, nostoc and water feed liquid mass ratio 1:4；It is drained after pretreated nostoc is cleaned, is placed in -30 DEG C
1h is freezed in low temperature refrigerator；Material after freezing is subjected to the spouted microwave of pulse (915 MHz) vacuum freeze drying, microwave power
It is set as 3 W/g, spouted time 2s, spouted interval 300s, drying time 2h, dry materials to wet basis moisture content 25%；It uses again
Heated-air drying, drying temperature are set as 65 DEG C, drying time 0.5h, drying to 6% or less wet basis moisture content；By dewatered object
Material carries out nitrogen filling aluminium foil bag packaging.The time (3h or so) of combined drying shortens than common heated-air drying (6 h or so)
50%.During carrying out rehydration processing to dehydrated material, 75 ~ 80 DEG C of water temperature, the frequency of ultrasonic wave is 40kHz, and power is
200W, rehydration time 10min.Material after rehydration is uniform in size, and material particles are full (reconstitution rate up to 96.35%), elasticity
0.932mm/mm。
Embodiment 2: the hot air combined dry Pueraria lobota of the spouted microwave of low-frequency ultrasonic waves false impulse (915MHz) vacuum freeze drying-
The processing of celestial rice and its dried product rehydration (rehydration medium: 87.5% fresh milk)
Color is uniform, and size is almost the same, and the nostoc (1kg, 98% wet basis of moisture content) having no mechanical damage is raw material, clearly
Wash away it is miscellaneous, then by nostoc carry out low-frequency ultrasonic waves pretreatment, frequency 25kHz, power 200W, handle time 8min,
Solid-liquid ratio 1:4；It is drained after pretreated nostoc is cleaned, is placed in -30 DEG C of low temperature refrigerators and freezes 1h；After freezing
Material carry out the spouted microwave of pulse (915MHz) vacuum freeze drying, microwave power is set as 3W/g, spouted time 2s, spouted
It is spaced 300s, drying time 2.5h, dry materials to wet basis moisture content 20%；Heated-air drying is used again, and drying temperature is set as 60
DEG C, drying time 1h is dry to 6% or less wet basis moisture content；Dewatered material is subjected to nitrogen filling aluminium foil bag packaging.Joint is dry
The dry time (3h or so) shortens 50% than common heated-air drying (6h or so).The mistake of rehydration processing is carried out to dehydrated material
Cheng Zhong, 85 ~ 90 DEG C of milk temperature, the frequency of ultrasonic wave is 40kHz, power 200W, rehydration time 10min.Object after rehydration
Expect uniform in size, material particles are full (reconstitution rate up to 92.15%), 0.883 mm/mm of elasticity.
Claims (6)
1. the method that a kind of low-frequency ultrasonic waves auxiliary improves nostoc dehydration, it is characterised in that its using fresh nostoc as raw material,
Nostoc progress sorting classification, cleaning impurity elimination, low-frequency ultrasonic waves are pre-processed, are drained, are freezed, the spouted low frequency microwave of pulse combines
Vacuum freeze drying, heated-air drying and packaging storage；Specific step is as follows:
(1) sorting classification and cleaning impurity elimination: select it is fresh it is full, color is uniform, in the same size, the nostoc having no mechanical damage is
Raw material；The suitable nostoc of sorting is subjected to cleaning impurity elimination；
(2) low-frequency ultrasonic waves pre-process: carrying out low-frequency ultrasonic waves pretreatment to nostoc obtained by step (1)；The frequency of ultrasonic wave
For 25 ~ 30kHz, power is 200 ~ 250W, handles 5 ~ 12min of time, and nostoc and water feed liquid mass ratio are 1:4；
(3) it drains freezing: draining, place it in cold in -30 DEG C of low temperature refrigerator after being cleaned to nostoc obtained by step (2)
Freeze 1h；
(4) the spouted low frequency microwave vacuum of pulse the spouted low frequency microwave vacuum freeze drying of pulse: is carried out to step (3) resulting material
Freeze-drying；Magnetron working frequency be 915 MHz, microwave power 2 ~ 3W/g, spouted time 2s, 300 ~ 360s of spouted interval,
2 ~ 2.5h of drying time is dry to wet basis moisture content 20% ~ 25%；
(5) heated-air drying: carrying out heated-air drying to nostoc obtained by step (4), and 60 ~ 65 DEG C of drying temperature, drying time 0.5 ~
1.0h is dry to practical 6% or less moisture content；
(6) the resulting dehydrated material of step (5) packaging storage: is subjected to nitrogen filling aluminium foil bag packaging.
2. the method that low-frequency ultrasonic waves auxiliary improves nostoc dehydration according to claim 1, it is characterised in that: step (2)
The low-frequency ultrasonic waves pretreatment, the frequency of ultrasonic wave are 25kHz, power 200W, handle time 8min, solid-liquid ratio 1:4.
3. the method that low-frequency ultrasonic waves auxiliary improves nostoc dehydration according to claim 1, it is characterised in that: step (4)
In it is spouted during, dry cavity pressure range is 60 ~ 1300Pa；When material is spouted, microwave heating is automatically stopped, when dry
When dry cavity pressure is restored to normal value 60Pa, microwave heating starts automatically.
4. the method that low-frequency ultrasonic waves auxiliary improves nostoc dehydration according to claim 1, it is characterised in that: step (4)
The power of middle microwave is 2W/g, spouted time 2s, spouted interval 300s.
5. the rehydration method that low-frequency ultrasonic waves obtained by claim 1-4 method assist dewatered nostoc, it is characterised in that step
It is rapid as follows: the nostoc of dehydration is subjected to rehydration processing in water or milk, 75 ~ 80 DEG C of water temperature or 85 ~ 90 DEG C of milk temperature,
The frequency of ultrasonic wave is 40kHz, power 200W, rehydration time 5-12min.
6. the rehydration method of nostoc as claimed in claim 5, it is characterised in that rehydration processing, the frequency of ultrasonic wave are 40kHz,
Power is 200W, rehydration time 10min.
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| CN108576790A (en) * | 2018-03-05 | 2018-09-28 | 江南大学 | A method of the dehydration of conditioning Cordyceps militaris and its quality-improving |
| CN108576205B (en) * | 2018-03-22 | 2022-01-04 | 湖北省农业科学院农产品加工与核农技术研究所 | Processing method for strawberry combined drying |
| CN108611304B (en) * | 2018-05-16 | 2020-09-25 | 常德炎帝生物科技有限公司 | Ecological simulation preservation method for nostoc sphaeroides |
| CN109222150A (en) * | 2018-09-28 | 2019-01-18 | 贺州学院 | A kind of drying and bacteria reducing method of the spouted freeze-dried type stem of ultrasonic combined microwave |
| CN109699976B (en) * | 2019-03-01 | 2022-01-18 | 江南大学 | Method for making high-brittleness mashed potato crisp chips with red rose petals |
| 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 |
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| CN1711854A (en) * | 2005-07-01 | 2005-12-28 | 海通食品集团股份有限公司 | Combined fruit and vegetable dehydrating production by vacuum freeze, dry and hot air re-dry |
| CN104522552A (en) * | 2014-12-08 | 2015-04-22 | 江苏紫藤园艺绿化工程有限公司 | Method for preparation of instant crispy Abelmoschus esculentus by three-stage pulse spouting negative pressure low-frequency microwave drying |
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| RU2776762C1 (en) * | 2022-01-20 | 2022-07-26 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кузбасская государственная сельскохозяйственная академия" | Method for sublimation drying of mango |
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