Process for dehydrating fruits, vegetables and traditional Chinese herbs through low-pressure penetration of gas

Abstract

The invention discloses a process for dehydrating fruits, vegetables and traditional Chinese herbs through low-pressure penetration of gas, which is mainly used for the fruits, vegetables and Chinese herbs such as strawberry, tomato, spinach, Chinese cabbage, celery leaves, medlar and the like, and comprises the following steps that: 1) pretreatment of raw materials->2) gas penetration procedure->3) hot drying. The process has beneficial effect that: the raw materials are dried and dehydrated under low temperature and at a vacuum state, so the loss of nutrients and flavor of the fruits, vegetables and Chinese herbs during the high-temperature drying process can be avoided, and original nutrition, active substances, active ingredients, color and fragrance of the materials can be maximally maintained. The investment of equipment is small, the process cost is low, the equipment is convenient to install and maintain, and the technique method is easy to control.

Description

technical field [0001] The invention relates to a technique for drying dehydrated fruits and vegetables and Chinese herbal medicines by adopting gas low-pressure infiltration. It is mainly suitable for strawberries, tomatoes, spinach, cabbage, celery leaves, wolfberries and other berries, leafy vegetables and Chinese herbal medicines. Background technique [0002] At present, the dehydration of fruits, vegetables and Chinese herbal medicines generally adopts hot air drying and vacuum freeze drying processes. The hot air drying dehydration process has the characteristics of small equipment investment, simple process, and easy operation, but it has serious loss of nutrients, poor flavor, poor rehydration degree, slow rehydration speed, long dehydration time, high energy consumption, and low production efficiency. Low, poor sanitary conditions and other defects; the vacuum freeze-drying process uses freeze-drying technology to dehydrate in an instant, which can retain the nutr...

AI Technical Summary

Problems solved by technology

The hot air drying dehydration process has the characteristics of small equipment investment, simple process, and easy operation, but it has serious loss of nutrients, poor flavor, poor rehydration degree, slow rehydration speed, long dehydration time, high energy consumption, and low production efficiency. Low, poor sanitary conditions and other defects; the vacuum freeze-drying process uses freeze-drying technology to dehydrate in an instant, which can retain the nutrients and active substances such as vitamins of fruits and vegetables to the greatest extent, but there are expensive equipment, high energy consumption, complicated operations, and processing time. Long, high cost, expensive products, can not be widely promoted and other deficiencies

[0003] There are similar reports about the preparation method of the present invention at home and abroad, but the operability is not strong when applied to berries, leafy vegetables and Chinese herbal medicines, the cost is high, the product is expensive, and it cannot be widely promoted, and it uses medium or high pressure. The carbon dioxide gas must be retained, and then adopt processes such as rapid heating treatment and warm air drying, which are essentially different from the present invention.