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Multistage variable temperature drying technique for Choerospondias cake food

The invention relates to a technology of changing temperature and drying for Nansuanjujube cake, which is applied in the field of drying technology of Nansuanjujube cake to achieve the effects of uniform drying, improving qualification rate and reducing workload.

Inactive Publication Date: 2013-02-06
江西齐云山食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the defects of artificially controlling the temperature of the drying room and oven, and adopt a multi-stage variable temperature drying method to ensure product quality and reduce heat consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Place the baking tray containing the pulp of Nan Suan Jujube in an oven, and set the drying temperature and drying time according to the relative humidity of the air in the oven for drying. The initial relative humidity of the air in the oven is 60%, the temperature is raised to 60°C within 1 hour, and the temperature is kept for 6h, and the relative humidity of the air in the oven is reduced to 41%. The drying temperature is set to 55°C, and drying is 48h. , the relative humidity of the air in the oven was reduced to 11%, the drying temperature was set to 40°C, and the drying time was 48h; at this time, the air humidity in the oven dropped to 7%, and the drying was stopped.

[0023] The one-time drying pass rate of this embodiment is 99.8%.

Embodiment 2

[0025] Place the baking tray containing the pulp of Nan Suan Jujube in an oven, and set the drying temperature and drying time according to the relative humidity of the air in the oven for drying. The initial relative humidity of the air in the oven is 60%, the temperature is raised to 90 °C within 1 hour, and the temperature is kept for 3 hours, and the relative humidity of the air in the oven is reduced to 50%. , the relative humidity of the air in the oven was reduced to 40%, the drying temperature was set to 75°C, and the drying time was 4h; at this time, the air humidity in the oven dropped to 10%, and the drying was stopped.

[0026] The one-time drying pass rate of this embodiment is 99.7%.

Embodiment 3

[0028] Place the baking tray containing the pulp of Nan Suan Jujube in an oven, and set the drying temperature and drying time according to the relative humidity of the air in the oven for drying. The initial relative humidity of the air in the oven is 60%, the temperature is raised to 80°C within 1 hour, and the temperature is kept for 4 hours, and the relative humidity of the air in the oven is reduced to 50%. , the relative humidity of the air in the oven was reduced to 25%, the drying temperature was set to 50°C, and the drying time was 36h; at this time, the air humidity in the oven dropped to 8%, and the drying was stopped.

[0029] The one-time drying pass rate of this embodiment is 99.7%.

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Abstract

The invention provides a multistage variable temperature drying technique for Choerospondias cake food. A baking pan which is filled with Choerospondias pulp is put into a drying oven, and the drying temperature and the drying time are set according to relative air humidity in the draying oven so that multistage variable temperature drying is performed. By using the multistage variable temperature drying technique of the Choerospondias cake food, a product is more uniform in drying, the one-off drying qualified rate is greatly increased, the pulp is put in and put out at the same time, the phenomenon of complementary drying is prevented, the product quality is stable and easy to master and judge, the labor intensity is relieved and the working amount is reduced; and the multistage variable temperature drying technique is efficient, energy-saving and especially suitable for being used for large-scale, automated, continuous, normalized and standardized production of the product.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a drying process of a southern sour jujube cake food. Background technique [0002] With the improvement of national living standards, people eat more and more cakes, and fruit and vegetable cakes are more and more popular as a green and healthy snack food. For example, Nan Suan Jujube Cake is a green and healthy snack food made from wild Nan Suan Jujube. The food is rich in nutrients such as plant flavonoids, natural pectin and organic acids. It has the functions of strengthening the stomach and digesting food. It has a unique taste, pure smoothness and flexibility, moderate sweetness and sourness, and is deeply loved by consumers. [0003] The drying of the traditional southern sour jujube cake is carried out by manually controlling the temperature of the drying room and oven. There are two methods, one is to use a unified drying temperature, and the other ...

Claims

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Application Information

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IPC IPC(8): A23L1/01A21D8/06A23L5/10
CPCY02P60/80
Inventor 刘继延凌华山朱启昌
Owner 江西齐云山食品有限公司
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