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Microwave cooperative hot air drying method for green onion leaves

A technology of hot air drying and microwave drying, applied in the direction of dehydration preservation of fruits/vegetables, etc., can solve the problems of expensive drying equipment, long drying time, poor product quality, etc., to avoid a large amount of damage, extend the shelf life, and eat conveniently Effect

Active Publication Date: 2019-11-05
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, both of the above two drying methods have certain defects. Among them, hot air drying has disadvantages such as long drying time, low efficiency and poor product quality; although vacuum freeze drying can retain the quality of dried products to the greatest extent, it has high energy consumption and dryness. Equipment is expensive

Method used

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  • Microwave cooperative hot air drying method for green onion leaves
  • Microwave cooperative hot air drying method for green onion leaves
  • Microwave cooperative hot air drying method for green onion leaves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1: Microwave synergistic hot air drying method of chive leaves

[0045] (1) Arranging raw materials

[0046] Get the fresh chives purchased in the market, remove the yellow leaves and rotten leaves and separate the leaves and petioles, and keep the leaves for later use.

[0047] (2) Cleaning and refreshing water

[0048] Wash the treated shallot leaves with flowing water, and place the washed leaves on a strainer to cool the water until there is no excess water on the surface.

[0049] (3) Cut into sections and shake water

[0050] Cut the shallot leaves after refreshing water into sections, the length of which is 8-10mm, and shake off the water for later use.

[0051] (4) Microwave pre-drying

[0052] Get 150g of sliced ​​chive leaves and spread them evenly on the material conveyor belt of the tunnel microwave drying equipment, set the microwave power to 3000W, dry until the wet base moisture content of the chive blades is 50%, stop drying, and dry them ...

Embodiment 2

[0056] Embodiment 2: the microwave synergistic hot air drying method of chive leaves

[0057] (1) Arranging raw materials

[0058] Get the fresh chives purchased in the market, remove the yellow leaves and separate the leaves and petioles, and keep the leaves for later use.

[0059] (2) Cleaning and refreshing water

[0060] Wash the treated shallot leaves with flowing water, and place the washed leaves on a strainer to cool the water until there is no excess water on the surface.

[0061] (3) Cut into sections and shake water

[0062] Cut the shallot leaves after refreshing water into sections, the length of which is 8-10mm, and shake off the water for later use.

[0063] (4) Microwave pre-drying

[0064] Get 150g of sliced ​​chive leaves and spread them evenly on the material conveyer belt of the tunnel microwave drying equipment, set the microwave power to 2000W, dry until the wet base moisture content of the chive blades is 50%, stop drying, and dry them Take it out, ...

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Abstract

The invention provides a microwave cooperative hot air drying method for green onion leaves, wherein the method comprises the specific steps: raw material finishing, cleaning, section cutting, spin-drying, microwave pre-drying and hot air drying. The drying method effectively solves the adverse effect of single hot air drying on the quality of the green onion leaves, maintains the original color,fragrance, taste and shape of the green onion leaves, effectively prevents a large amount of damage to nutritional components, improves the drying efficiency, makes eating healthier and safer, and hasa broad market prospect.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a microwave-assisted hot-air drying method for shallot leaves. Background technique [0002] my country is a big producer of agricultural products, and vegetables, as a very important resource in agricultural products, occupy a large proportion in my country's production. In daily circulation, vegetables are often sold in their untreated raw state, but they are prone to spoilage due to their high water content and postharvest physiological changes. Therefore, in industrial production, most of them are processed by drying to reduce their water content to prolong the shelf life, and the dried products are convenient for packaging and transportation, which is conducive to sale. [0003] Chives, Liliaceae, Allium, bulbs clustered, oblong-ovate or ovate-cylindrical. The leaves are hollow cylindrical, acuminate to the top, dark green, often slightl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02
CPCA23B7/02
Inventor 肖亚冬田震徐亚元江宁刘春泉李大婧宋江峰张钟元
Owner JIANGSU ACAD OF AGRI SCI
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