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Drying method of longan aril

A drying method and technology of longan meat, which are applied in food drying, drying solid materials, and heating to dry solid materials, etc., can solve the problems of large loss rate of active ingredients, long drying time, uneven heating, etc., and achieve short drying time, The taste is sweet and clear, and the effect of enhancing the efficacy of traditional Chinese medicine

Inactive Publication Date: 2020-10-13
四川卢川中药材开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The separate drying method has the problems of long drying time, poor quality, easy contamination, high loss rate of active ingredients, uneven heating, and high energy consumption. Reasonable, fast heating, non-polluting, large-scale production processing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Strictly select longan, wash after peeling and pitting, grade according to different fruit diameters, and measure the initial moisture content, which is 80% to 90%.

[0025] (2) Sterilize the longan with an ultraviolet lamp, and the irradiation time is 15-20 minutes.

[0026] (3) Microwave-dry the sterilized longan until the water content is 60%, and the strength is 0.5KW / Kg, and dried for 6 minutes.

[0027] (4) After the microwave drying is completed, the longan is sent to the rotary drum far-infrared device for heating through the airtight conveyor belt; the drying temperature is 50°C, the radiation power is 250W, the radiation distance is 120mm, and the loading density is 2.5kg / m 2 , dry for 20h. The moisture content of the dried longan meat is 8% to 13%. It is irregular slices that are longitudinally broken.

Embodiment 2

[0029] (1) Strictly select longan, wash after peeling and pitting, grade according to different fruit diameters, and measure the initial moisture content, which is 80% to 90%.

[0030] (2) Sterilize the longan with an ultraviolet lamp, and the irradiation time is 15-20 minutes.

[0031] (3) Microwave drying the sterilized longan until the water content is 70%, the strength is 1KW / Kg, and the drying time is 8min.

[0032] (4) After the microwave drying is completed, the longan is sent to the rotary drum far-infrared device for heating through the airtight conveyor belt; the drying temperature is 65°C, the radiation power is 320W, the radiation distance is 120mm, and the loading density is 4kg / m 2 , drying time 25h. The moisture content of the dried longan meat is 8% to 13%. It is irregular slices that are longitudinally broken. , uniform and glossy.

Embodiment 3

[0034] (1) Strictly select longan, wash after peeling and pitting, grade according to different fruit diameters, and measure the initial moisture content, which is 80% to 90%.

[0035] (2) Sterilize the longan with an ultraviolet lamp, and the irradiation time is 15-20 minutes.

[0036] (3) Microwave drying the sterilized longan until the water content is 65%, the strength is 0.5KW / Kg, and the drying time is 8min.

[0037] (4) After the microwave drying is completed, the longan is sent to the rotary drum far-infrared device for heating through the airtight conveyor belt; the drying temperature is 55°C, the radiation power is 300W, the radiation distance is 100mm, and the loading density is 4kg / m 2 , drying time 25h. The moisture content of the dried longan meat is 8% to 13%. It is irregular slices that are longitudinally broken.

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Abstract

The invention discloses a drying method of longan aril. Longan is subjected to microwave-far infrared combined drying to obtain the longan aril. The method is rapid and uniform in heating, high in heat efficiency and strong in heating permeability, so that the baked longan aril is an irregular slice which is longitudinally broken, soft and moist in texture and good in quality, the pulp is golden yellow and semitransparent in appearance, the strong original fruit flavor is kept, the production requirements are met from inside to outside, and the method has a wide application prospect.

Description

technical field [0001] The invention belongs to the technical field of fruit drying, in particular to a drying method for longan meat. Background technique [0002] Longan is an evergreen fruit tree of the Sapindaceae longan genus, arbor, has another name called longan, and the formal name used at school is Dimocarpus longanaLour. Its pulp is delicious and sweet, with unique flavor, rich in carbohydrates, amino acids, protein, fat, crude fiber, vitamin C and other ingredients, with high nutritional value and medicinal efficacy, nourishing the heart and spleen, nourishing qi and blood, strengthening the spleen and stomach , Build muscle. Thinking of hurting the spleen, dizziness, insomnia, palpitations, palpitations, weakness, physical weakness after illness or postpartum, and blood loss due to spleen deficiency. Longan abounds in hot and humid seasons, with strong respiratory metabolism, and fresh fruits are extremely perishable. Therefore, except for a small amount of fre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): F26B3/347F26B3/30F26B7/00A23B7/015A23B7/02A23L19/00A61K36/77A61L2/10
CPCA23B7/015A23B7/02A23V2002/00A61K36/77A61K2236/17A61L2/0047A61L2202/21A23L19/00F26B3/30F26B3/347F26B7/002A23V2300/10
Inventor 姚静
Owner 四川卢川中药材开发有限公司
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