The invention discloses a drying method of okra, which belongs to the drying technology field of agricultural products. The method uses hot plate vacuum freeze drying coupled with carbon dioxide source heat pump to prepare okra dried products by low temperature cold air drying. The invention adopts hot plate vacuum freeze-drying during the evaporation period (40 90%) with larger moisture content, removes most of the moisture in a shorter time, effectively maintains the color, fragrance and texture of okra, while in the later stage, it uses carbon dioxide source heat pump for cold air drying, which has no obvious influence on the color, fragrance and texture of the product. The method of the invention can avoid serious browning, fragrance loss and shape shrinkage of okra dried products caused by single heat pump drying, and also remedy the shortcomings of long time and large energy consumption of pure vacuum freeze drying, and the product has a strong fragrance of okra, which greatly reduces energy consumption and production cycle on the premise that the quality is close to that of single vacuum freeze drying, thereby reducing the energy consumption and production cycle. The cost of production has been reduced.
【技术实现步骤摘要】
一种黄秋葵的干燥方法
本专利技术属于农产品干燥
,具体涉及一种黄秋葵的干燥方法。
技术介绍
黄秋葵属锦葵科秋葵属一年生草本植物,其肉质柔嫩、风味独特,且全果均可食用,烹饪十分方便,是营养丰富的鲜美蔬菜,同时,黄秋葵还具有抗疲劳、健胃保肝、抗癌、利尿、保护心脏等保健功能,并能减少肺损伤、提高机体免疫力、增强血管扩张力。公开号为CN103636746A的专利技术专利公开了“一种黄秋葵的干制加工方法”,其通过选料分级、水洗去杂、蒸青处理、烘干去湿、微波真空干燥、包装贮存、产品检测的步骤得到黄秋葵干。公开号为CN106343425A的专利技术专利公开了“一种真空微波干燥制备黄秋葵粉的方法”,其通过选料、清洗、沥干、剪碎、真空微波干燥、粉碎得到黄秋葵粉。公开号为CN105309990A的专利技术专利公开了“一种黄秋葵热泵干燥工艺”,其通过挑选、清洗、挑选、切片、热泵干燥得黄秋葵干成品。公开号为CN107334105A的专利技术专利公开了“黄秋葵冻干的制备方法及黄秋葵冻干”,其制备方法包括:将第一黄秋葵采用真空冷冻干燥法冻干,得第一黄秋葵冻干;对第二黄秋葵粉碎并压榨,得黄秋葵汁及黄秋葵碎料;将黄秋葵碎料采用真空冷冻干燥法冻干并粉碎,得第二黄秋葵冻干;将第二黄秋葵冻干与黄秋葵汁混匀,包覆于第一黄秋葵冻干表面,于0~5℃条件下干燥,得黄秋葵冻干。第一黄秋葵及第二黄秋葵的质量比为10:20~30。上述专利技术采用的微波真空干燥、单一真空冷冻干燥或单一热泵干燥中,微波真空干燥需要抽水蒸汽的真空系统,使得设备投资费用高,运转费用高;单一真空冷冻干燥耗电量大、成本高;单一热 ...
【技术保护点】
1.一种黄秋葵的干燥方法,其特征在于:采用热板‑真空冷冻干燥耦合二氧化碳源热泵低温冷风干燥,对去杂、清洗、分切、预冷冻后的新鲜黄秋葵进行处理,制得黄秋葵干品;其中,所述热板‑真空冷冻干燥是通过内加热板的阶梯式加热辅助进行真空冷冻干燥,其温度、真空度的阶梯式变化为:第一阶段在‑5℃、真空度30~50Pa条件下干燥1~3h;第二阶段在65~70℃、真空度20~30Pa条件下干燥11~13h;第三阶段在33~38℃、真空度25~35Pa条件下干燥2~4 h;第四阶段在25~28℃、真空度15~25Pa条件下干燥1~3h;所述二氧化碳源热泵低温冷风干燥是将经热板‑真空冷冻干燥后的黄秋葵立即放入以二氧化碳为干燥介质的热泵低温冷风干燥机内进行循环干燥,设定干燥温度为25~28℃、循环风量为2500~2800m3/h,干燥室内氧气含量为8‑12%,干燥9~11 h。
【技术特征摘要】
1.一种黄秋葵的干燥方法,其特征在于:采用热板-真空冷冻干燥耦合二氧化碳源热泵低温冷风干燥,对去杂、清洗、分切、预冷冻后的新鲜黄秋葵进行处理,制得黄秋葵干品;其中,所述热板-真空冷冻干燥是通过内加热板的阶梯式加热辅助进行真空冷冻干燥,其温度、真空度的阶梯式变化为:第一阶段在-5℃、真空度30~50Pa条件下干燥1~3h;第二阶段在65~70℃、真空度20~30Pa条件下干燥11~13h;第三阶段在33~38℃、真空度25~35Pa条件下干燥2~4h;第四阶段在25~28℃、真空度15~25Pa条件下干燥1~3h;所...
【专利技术属性】
技术研发人员:赖谱富,陈君琛,翁敏劼,吴俐,
申请(专利权)人:福建省农业科学院农业工程技术研究所,
类型:发明
国别省市:福建,35
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