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Method for producing dried mulberries by virtue of closed-loop dehumidification-heat pump technique

A heat pump technology and heat pump drying technology, which is applied in the field of food manufacturing, can solve the problems of short storage time and achieve the effect of good taste, full texture and strong original fruit flavor

Inactive Publication Date: 2017-02-15
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The storage time of mulberry after picking is relatively short, so it is difficult to keep edible mulberry in any region and in any season, so it is urgent to develop a dry mulberry product that can highly maintain the shape, color, smell, flavor and active ingredients of mulberry and its preparation method

Method used

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  • Method for producing dried mulberries by virtue of closed-loop dehumidification-heat pump technique

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Example 1, see figure 1 :

[0024] The invention provides a method for making dried mulberries by adopting closed-loop dehumidification-heat pump technology. The closed-loop dehumidification-heat pump drying technology comprises the following steps:

[0025] 1) Raw material selection: select fresh and plump mulberries, nearly mature, free from rot and mechanical damage, and have basically the same shape;

[0026] 2) blanching: blanching the mulberries at 72°C;

[0027] 3) Color protection: pour the blanched mulberries into CaCl with a mass concentration of 0.2%. 2 solution, soak for 38min, remove the mulberries, rinse with clean water, remove Ca 2+ ;

[0028] 4) Drying: Drain the mulberries after color protection, lay them flat on a plate, and send them to a closed-loop dehumidification-heat pump dryer to dry for 480 minutes. The relationship between temperature and relative humidity over time is: 0~20min (80℃, 35%)→21~90min(45℃, 25%)→91~240min(40℃, 25%)→241~480min...

Embodiment 2

[0032] The invention provides a method for making dried mulberries by adopting closed-loop dehumidification-heat pump technology. The closed-loop dehumidification-heat pump drying technology comprises the following steps:

[0033] 1) Raw material selection: select fresh and plump mulberries, nearly mature, free from rot and mechanical damage, and have basically the same shape;

[0034] 2) blanching: blanching the mulberries at 75°C;

[0035] 3) Color protection: pour the blanched mulberries into CaCl with a mass concentration of 0.2%. 2 solution, soak for 55min, remove the mulberries, rinse with clean water, remove Ca 2+ ;

[0036] 4) Drying: Drain the mulberries after color protection, spread them on a plate, and send them to a closed-loop dehumidification-heat pump dryer for 400 minutes. The relationship between temperature and relative humidity over time is: 0~20min (75℃, 25%)→21~90min(45℃, 25%)→91~240min(40℃, 25%)→241~400min(40℃ , 20%);

[0037] 5) Packaging: Cool the...

Embodiment 3

[0040] The invention provides a method for making dried mulberries by adopting closed-loop dehumidification-heat pump technology. The closed-loop dehumidification-heat pump drying technology comprises the following steps:

[0041] 1) Raw material selection: select fresh and plump mulberries, nearly mature, free from rot and mechanical damage, and have basically the same shape;

[0042] 2) blanching: blanching the mulberries at 79°C;

[0043] 3) Color protection: pour the blanched mulberries into CaCl with a mass concentration of 0.2%. 2 solution, soak for 89min, remove the mulberries, rinse with clean water, and remove Ca 2+ ;

[0044]4) Drying: Drain the mulberries after color protection, lay them flat on a plate, and send them to a closed-loop dehumidification-heat pump dryer to dry for 480 minutes. The relationship between temperature and relative humidity over time is: 0~20min (80℃, 35%)→21~90min(50℃, 25%)→91~240min(45℃, 25%)→241~480min(45℃ , 20%);

[0045] 5) Packagi...

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Abstract

The invention provides a method for producing dried mulberries by virtue of a closed-loop dehumidification-heat pump technique. The dried mulberries are produced by the step of raw material selection, hot ironing, color protection, drying and packaging processing by virtue of the closed-loop dehumidification-heat pump technique. By virtue of the closed-loop dehumidification-heat pump technique, the original tissue form, odor, good sensory evaluation and nutrients are furthest maintained, the product is low in moisture content and has complete internal cell structures, and the original form, color, odor, flavor and active components of fresh mulberries can be basically preserved; and furthermore, the process is simple, the production efficiency is high, the energy consumption is low, and the method is accordant with clean production requirements on energy conservation, emission reduction and effect enhancement.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for making dried mulberry by adopting a closed-loop dehumidification-heat pump technology. Background technique [0002] Mulberry, the ripe fruit of the mulberry tree. Mulberry is also known as mulberry, also known as mulberry and mulberry. Farmers like its ripe fresh fruit to eat. It is sweet and juicy, and it is one of the fruits that people often eat. Ripe mulberries are oily, sweet and sour, and they are large, thick, purple in color and full of sugar. Harvest when the fruit is ripe from April to June every year, remove impurities, dry or slightly steam and eat in the sun, or make wine. Mulberry has high nutritional value. The nutritional content of mulberry (purple, red) per 100 grams: energy 48 kcal, protein 1.6 grams, fat 0.4 grams, carbohydrates 12.9 grams, dietary fiber 3.3 grams, vitamin A 3 micrograms, carrots Vitamin 20 micrograms, riboflavin 0.05 ...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/00A23L5/41A23L5/20
Inventor 刘富来吴惠
Owner FOSHAN UNIVERSITY
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