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Method for combined drying of green peppers

A technology that combines drying and green peppers, applied in the fields of food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of unguaranteed product quality, unattainable green pepper products, low moisture content, etc., and achieves high drying efficiency and excellent quality. , the effect of reducing losses

Active Publication Date: 2015-04-29
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the dehydration and drying processing methods for peppers are single hot air drying methods, and the green pepper products obtained cannot reach a low moisture content, and the energy consumption is large, and the quality of the products cannot be guaranteed.

Method used

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  • Method for combined drying of green peppers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Step 1. Pre-treat the green peppers. Choose fresh green peppers with uniform color, thin skin, no disease spots, and no rot. Wash them with clean water, remove the stalks and internal seeds of the green peppers, drain them and cut them into 4mm strips evenly standby.

[0055] Step 2: Carry out color protection treatment to the green peppers, and perform color protection treatment on the pretreated green peppers. The color protection solution is composed of the following components: 0.20% citric acid, 0.30% ascorbic acid, 0.4% zinc gluconate, and the rest is water. The sum of the contents of the above components is 100%. Soak and protect the color according to the liquid-to-material ratio of 3:1, the solution temperature is 20°C, and the color-protecting treatment time is 20 minutes, then spray the green peppers after the color-protecting treatment with clean water and drain.

[0056] Step 3, vacuum osmosis dehydration, the green pepper after the color protection treatm...

Embodiment 2

[0062] Step 1. Pre-treat the green peppers. Choose fresh green peppers with uniform color, thin skin, no disease spots, and no rot. Wash them with clean water, remove the stalks and internal seeds of the green peppers, and cut them into 4-8mm evenly after draining. the filamentary spare;

[0063] Step 2: Carry out color protection treatment to the green peppers, and perform color protection treatment on the pretreated green peppers. The color protection solution is composed of the following components: 0.30% citric acid, 0.40% ascorbic acid, 0.50% zinc gluconate, and the rest is water. The sum of the contents of the above components is 100%. Soak and protect the color according to the ratio of liquid to material 5:1, the temperature of the solution is 30°C, the time for color protection treatment is 40min, and then the green peppers after the color protection treatment are sprayed with clear water and drained; after the color protection treatment, It can keep the chlorophyll ...

Embodiment 3

[0070] Step 1: Pre-treat the green peppers, choose fresh green peppers with uniform color, thin skin, no disease spots, and no rot, wash them with clean water, remove the stalks and internal seeds of the green peppers, drain and cut them into 6mm strips evenly standby;

[0071]Step 2: Carry out color protection treatment on green peppers, and carry out color protection treatment on pretreated green peppers. The color protection solution is composed of the following components: 0.25% citric acid, 0.35% ascorbic acid, 0.45% zinc gluconate, and the rest is water. The sum of the contents of the above components is 100%. Soak and protect the color according to the ratio of liquid to material 4:1, the temperature of the solution is 25°C, the time for color protection treatment is 30min, and then the green peppers after the color protection treatment are sprayed with clear water and drained; after the color protection treatment, It can keep the chlorophyll in the green pepper to the...

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Abstract

The invention discloses a process method for combined drying of green peppers. The method specifically comprises the following steps: 1, pretreating the green peppers; 2, performing color protection treatment on the green peppers pretreated in the step 1 by using a color protection solution; 3, performing vacuum osmotic dehydration on the green peppers subjected to the color protection treatment in the step 2 by using penetrating fluid; 4, performing hot air drying on the green peppers after the vacuum osmotic dehydration in the step 3; 5, performing vacuum drying on the green peppers after the hot air drying in the step 4; and 6, performing packaging and storage, namely performing vacuumizing sealing packaging on the green peppers after the vacuum drying in the step 5, and storing the green peppers in a dark and dry place. By adopting the method for combined drying of the green peppers, disclosed by the invention, the green peppers can be subjected to quick, low-energy-consumption, low-cost and high-quality drying processing on the premise that the original color, fragrance, taste and various nutritional ingredients of the green peppers are kept to the maximum extent.

Description

technical field [0001] The invention belongs to the technical field of drying and processing of fruits and vegetables, and relates to a drying process for obtaining green and healthy green peppers by using a combined drying method, in particular to a combined drying method for green peppers Background technique [0002] Green pepper, also known as big pepper, sweet pepper, etc., is characterized by thin skin, thick flesh, large fruit, fresh color, fragrant taste, mild or even no spicy taste, and the content of capsaicin and vitamin C ranks first in the country's spicy products. It enjoys the reputation of "the king of vitamin C in dishes". Every 100 grams of fresh pepper contains 12 mg of calcium, 40 mg of phosphorus, 0.8 mg of iron, 0.73 mg of carotene, and 185 mg of ascorbic acid. In addition to the dietary characteristics of high nutritional value and beautiful color and fragrance, green peppers can not only promote the secretion of digestive juice, enhance gastrointesti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/022
Inventor 袁越锦刘欣董继先王博徐英英
Owner SHAANXI UNIV OF SCI & TECH
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