CN106376864A

CN106376864A - Osmund drying method

Info

Publication number: CN106376864A
Application number: CN201610805422.5A
Authority: CN
Inventors: 郭秉政; 郭锐; 李元元; 郭立兵
Original assignee: HEFEI YUANZHENG AFE SCI-TECH Co Ltd
Current assignee: HEFEI YUANZHENG AFE SCI-TECH Co Ltd
Priority date: 2016-09-07
Filing date: 2016-09-07
Publication date: 2017-02-08

Abstract

The invention belongs to the technical field of food processing, and particularly relates to an osmund drying method. The method comprises the following steps: cleaning osmund to remove impurities, putting in 10 wt% saline water, electrolyzing under the condition of 100-115V for 22-26 minutes, airing the osmund subjected to electrolytic treatment to remove surface moisture, and drying under the microwave power of 480-520W until the dry-basis water content is 12-13%. The osmund processed by the drying method is reddish brown, and is bright. The drying consumed time is short, and the drying process can be completed within 8-10 minutes. The dried osmund has high reconstitution properties. The reconstituted osmund tastes elastic and tough, and does not have different mouthfeel from the naturally dried and reconstituted osmund.

Description

A kind of Dried Osmund drying method

Technical field

The invention belongs to food drying technical field is and in particular to a kind of Dried Osmund drying method.

Background technology

Common vetch dish matter is crisp, delicious few fiber, containing protein, organic mineral substance and multivitamin, enjoys in the world " no The reputation of pollution dish ".There is lung moistening qi-regulating, qi-restoratives easypro network, heat-clearing and toxic substances removing.Cure mainly haematemesis, bloody dysentery is had blood in stool, uterine function The diseases such as bleeding, seminal emission.Common vetch dish should be processed after acquisition in time, otherwise, fresh common vetch dish can quickly dehydration here wither, aging, so at present Common vetch dish on market typically carries out steep raising after drying again and eats, and current common vetch dish is many to obtain dry product through tanning by the sun process, after being exposed to the sun Common vetch dish generally require sent out with blister after could eat, dry common vetch dish cold water steep raising generally requires more than 12 hours, cold water steep raising , typically between 3-5, after steep raising, elasticity and toughness are all preferable, aromatic flavor after culinary art, and the hot water steep raising time has contracted for rehydration ratio Short, just can be with steep raising in general 6-8, but hot water steep raising common vetch dish rehydration ratio can decrease, and mouthfeel is slightly glutinous, and fragrance decreases.

Content of the invention

Although the common vetch dish cold water steep raising reconstitution rate being exposed to the sun at present for solution and sensory evaluation are preferably, the steep raising time is longer, Although the steep raising time can be shortened with hot water steep raising, the shortcoming that reconstitution rate and sensory evaluation decrease, the present invention provides one Plant Dried Osmund drying method, not only the steep raising time is short through the inventive method dried common vetch dish, and steep raising degree and mouthfeel are also higher.

The technical solution used in the present invention is, a kind of Dried Osmund drying method, common vetch dish is cleaned after remove impurity, is placed in mass concentration For, in 10% saline, being electrolysed 22-26 minute under the conditions of 100-115V, the common vetch dish after processing through electrolysis dries surface moisture, It is dried to moisture content of drying base in 12%-13% under the microwave power of 480-520W.

It is in rufous through the common vetch dish that drying meanss of the present invention process, has light sense, be dried time-consuming shorter, only need to use 8-10 Minute can complete dry run, dried common vetch dish rehydration is strong, the common vetch dish mouthfeel elasticity after steep raising and toughness preferably, with from The common vetch dish mouthfeel zero difference of steep raising is so dried.

Specific embodiment

With reference to embodiment and Application Example, the present invention is described in further detail, but they are not to this Bright restriction.

Embodiment 1., a kind of Dried Osmund drying method, common vetch dish are cleaned after remove impurity, are placed in the saline that mass concentration is 10%, It is electrolysed 22 minutes under the conditions of 100V, the common vetch dish after processing through electrolysis dries surface moisture, dry under the microwave power of 480W Dry to moisture content of drying base 12%.

Embodiment 1 is applied：

Unabroken fresh common vetch dish is selected to be dried, surveying its average moisture content of drying base before being dried is 1368%.

Drying mode divides three kinds：

The first adopts the drying mode drying in embodiment 1 to moisture content of drying base 12%；

Second is directly dried to moisture content of drying base 12% under the microwave power of 480W；

Being exposed to the sun condition in the third simulation outdoor, is dried to moisture content of drying base 12% under 55 DEG C of hot blast；

Result evaluation：

Rehydration is than the average quality before the average quality/common vetch dish steep raising after=common vetch dish steep raising

Embodiment 2., a kind of Dried Osmund drying method, common vetch dish are cleaned after remove impurity, are placed in the saline that mass concentration is 10%, It is electrolysed 40 minutes under the conditions of 130V, the common vetch dish after processing through electrolysis dries surface moisture, be dried under the microwave power of 520W To moisture content of drying base 13%.

Embodiment 2 is applied：

Unabroken fresh common vetch dish is selected to be dried, surveying its average moisture content of drying base before being dried is 1250%.

Drying mode divides three kinds：

The first adopts the drying mode drying in embodiment 1 to moisture content of drying base 13%；

Second is directly dried to moisture content of drying base 13% under the microwave power of 520W；

Being exposed to the sun condition in the third simulation outdoor, is dried to moisture content of drying base 13% under 55 DEG C of hot blast；

Result evaluation：

Rehydration is than the average quality before the average quality/common vetch dish steep raising after=common vetch dish steep raising.

From the above results, common vetch dish is dried through the inventive method and can not only effectively shorten the Dried Osmund dry time, to common vetch The drying quality of dish also has higher guarantee, and dried common vetch dish reconstitution rate is high, and rehydration performance is good.

Claims

1. a kind of Dried Osmund drying method it is characterised in that

Common vetch dish is cleaned after remove impurity, is placed in the saline that mass concentration is 10%, under the conditions of 100-115V, be electrolysed 22-26 minute, Common vetch dish after processing through electrolysis dries surface moisture, is dried to moisture content of drying base in 12%- under the microwave power of 480-520W 13%.

2. a kind of Dried Osmund drying method according to claim 1 it is characterised in that

Described decomposition voltage is 105-110V.

3. a kind of Dried Osmund drying method according to claim 1 it is characterised in that

Described decomposition voltage is 118V.

A kind of Dried Osmund drying method according to claim 1 it is characterised in that

Described microwave drying power is 490-510W.

4. a kind of Dried Osmund drying method according to claim 1 it is characterised in that

Described microwave drying power is 500W.