Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of combination drying method of green pepper

A combination of drying and green pepper technology, applied in food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of unguaranteed product quality, unreachable green pepper products, low moisture content, etc., and achieve high drying efficiency and excellent quality , the effect of reducing losses

Active Publication Date: 2017-12-19
SHAANXI UNIV OF SCI & TECH
View PDF3 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of combination drying method of green pepper

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a combined drying process for green peppers, which is specifically implemented according to the following steps: step 1, pretreating the green peppers; step 2, using a color-protecting liquid to perform color-protecting treatment on the green peppers pretreated in step 1; step 3. Carry out vacuum osmosis dehydration to the green pepper after the color protection treatment in step 2 by using the permeate; step 4, carry out hot air drying to the green pepper after vacuum osmosis dehydration in step 3; The green peppers are vacuum-dried; step 6, packaging and storage, vacuum-sealing the dried green peppers in step 5, and storing them in a dark and dry place. The green pepper combined drying method of the present invention can dry the green pepper quickly, with low energy consumption, low cost and high quality under the premise of retaining the original color, aroma, taste and various nutritional components of the green pepper to the greatest 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com