技术领域technical field
本发明属于食品加工技术领域，尤其是一种真空微波加工柿子脆片的方法。The invention belongs to the technical field of food processing, in particular to a method for vacuum microwave processing persimmon chips.
背景技术Background technique
柿子隶属柿科柿属多年生落叶果树，原产我国，已有三千多年的栽培历史。柿子作为我国五大水果(葡萄、柑桔、香蕉、苹果、柿子)之一，其营养价值很高，含有丰富的蔗糖、葡萄糖、果糖、果胶、蛋白质、胡萝卜素、维生素C、纤维素、瓜氨酸、碘、钙、磷、铁、锌。柿子具有清热，润肺，止渴，镇咳，祛痰的功效，具有预防心血管疾病、抗肿瘤、抑菌、止血、止腹泻等药理作用。Persimmon is a perennial deciduous fruit tree belonging to the family Persimmonaceae. It is native to my country and has a cultivation history of more than 3,000 years. As one of the five major fruits in my country (grape, citrus, banana, apple, persimmon), persimmon has high nutritional value and is rich in sucrose, glucose, fructose, pectin, protein, carotene, vitamin C, cellulose, melon Amino acid, iodine, calcium, phosphorus, iron, zinc. Persimmon has the effects of clearing heat, moistening the lungs, quenching thirst, antitussive, and expectorant, and has pharmacological effects such as preventing cardiovascular diseases, anti-tumor, antibacterial, hemostasis, and diarrhea.
真空微波技术结合了微波加热的瞬时性和真空干燥的低温特性，利用真空装置去除水分，直接利用微波进行加热，而不用通过对流或传导等方式来传递热量，这样就解决了单一真空干燥时干燥速度慢的缺陷，具有快速、低温、高效等特点，能较好地保留食品原有的色、香、味和维生素等成分，还可使热敏性营养成分和具有生物活性功能成分的损失较少。微波真空技术在干燥物料过程中，有一定的膨化效果，在微波真空膨化过程中，处于低真空状态下，物料内水分汽化温度降低，在微波作用下，果蔬制品内水分在低温下迅速汽化和迁移，产生强大的径向推动力，水蒸气在果蔬内部膨胀，形成疏松、均匀的微孔结构，出现了膨化现象。应用微波真空技术对果蔬片进行膨化，可以在很短时间内实现很好的膨化效果，这不仅可以很好的保持果蔬片原有的风味和营养成分，而且还可以大大缩短加工时间，节约能源。目前，微波真空技术在果蔬加工中广泛应用，已见报道的有苹果、香蕉、树莓、蓝靛果、黑加仑、马铃薯、黑木耳、银耳等。Vacuum microwave technology combines the instantaneity of microwave heating and the low-temperature characteristics of vacuum drying, uses vacuum devices to remove moisture, and directly uses microwaves for heating instead of transferring heat through convection or conduction, which solves the problem of drying during single vacuum drying. The defect of slow speed has the characteristics of fast, low temperature and high efficiency. It can better retain the original color, aroma, taste and vitamins of food, and can also reduce the loss of heat-sensitive nutrients and biologically active functional components. Microwave vacuum technology has a certain puffing effect in the process of drying materials. In the process of microwave vacuum puffing, in a low vacuum state, the vaporization temperature of moisture in the material decreases. Under the action of microwaves, the moisture in fruit and vegetable products vaporizes rapidly at low temperature and The migration produces a strong radial driving force, and the water vapor expands inside the fruit and vegetable, forming a loose and uniform microporous structure, and puffing occurs. Using microwave vacuum technology to puff fruit and vegetable slices can achieve a good puffing effect in a short time, which can not only keep the original flavor and nutritional content of fruit and vegetable slices well, but also greatly shorten the processing time and save energy . At present, microwave vacuum technology is widely used in fruit and vegetable processing, and it has been reported that there are apples, bananas, raspberries, indigo fruits, black currants, potatoes, black fungus, white fungus, etc.
随着柿子产量的逐年增加，鲜柿和柿饼的市场价格不断降低，而柿子含水率高，季节性明显，成熟后很容易腐烂变质，而柿子以鲜食和加工成柿饼为主，少部分加工柿子酒、柿子醋、柿子酱等，产品种类相对较少，难以满足柿子产业发展的要求，这就亟待进行柿子深加工，增加柿子产品种类，同时延长柿子产品的供应期，提高产品附加值。As the production of persimmons increases year by year, the market price of fresh persimmons and dried persimmons continues to decrease. Persimmons have a high moisture content and obvious seasonality. They are easy to rot and deteriorate after maturity, while persimmons are mainly eaten fresh and processed into persimmons, and a small part of them are processed. Persimmon wine, persimmon vinegar, persimmon sauce, etc. have relatively few product types, which are difficult to meet the requirements of the development of the persimmon industry. Therefore, it is urgent to carry out deep processing of persimmons, increase the variety of persimmon products, and at the same time extend the supply period of persimmon products and increase the added value of products.
发明内容Contents of the invention
针对上述不足，本发明旨在提供一种能有效减少柿子的营养损失，具有生产效率高，成本低，营养丰富，口感佳等优点的真空微波加工柿子脆片的方法。Aiming at the above-mentioned shortcomings, the present invention aims to provide a method for processing persimmon crisps by vacuum microwave, which can effectively reduce the nutrient loss of persimmons, and has the advantages of high production efficiency, low cost, rich nutrition, and good taste.
为了实现上述技术目的，本发明提供的技术方案是这样的：一种真空微波加工柿子脆片的方法，柿子薄片在真空度-0.09～-0.06Mpa下进行分段微波膨化干燥。In order to realize the above-mentioned technical purpose, the technical solution provided by the present invention is as follows: a method for processing crisp persimmon slices by vacuum microwave, and the persimmon slices are subjected to segmented microwave puffing and drying under vacuum degree of -0.09～-0.06Mpa.
其中，所述的分段微波膨化干燥包括：先1000～2000W膨化干燥15～50min，再300～500W间歇膨化干燥15～40min。Wherein, the segmental microwave puffing and drying includes: first 1000-2000W puffing and drying for 15-50 minutes, and then 300-500W intermittent puffing and drying for 15-40 minutes.
其中，所述的间歇膨化干燥具体为：当微波功率300W时，每次微波工作时间20s，间歇时间40s；当微波功率500W时，每次微波工作时间60s，间歇时间60s。Wherein, the intermittent puffing drying is specifically: when the microwave power is 300W, each microwave working time is 20s, and the intermittent time is 40s; when the microwave power is 500W, each microwave working time is 60s, and the intermittent time is 60s.
其中，所述柿子为已脱涩的6～8成熟恭城月柿。Wherein, the persimmons are 6-8 mature Gongcheng Yue persimmons that have been deastringent.
其中，所述的柿子薄片的厚度为4～10mm。Wherein, the thickness of the persimmon slices is 4-10mm.
其中，经过分段膨化干燥后的柿子薄片含水率为5～15％。Wherein, the moisture content of the persimmon slices after segmental puffing and drying is 5-15%.
具体的说，上述真空微波加工柿子脆片的方法，依次包括选料、清洗、去皮、切片、膨化干燥、回软、二次膨化干燥、冷却与包装。Specifically, the method for vacuum microwave processing persimmon crisps sequentially includes material selection, cleaning, peeling, slicing, puffing and drying, softening, secondary puffing and drying, cooling and packaging.
更具体地说：more specifically:
选料:选择新鲜、无病害、无损伤、已脱涩的6～8成熟恭城月柿。Material selection: Choose fresh, disease-free, non-damaged, 6-8 mature Gongcheng Yue persimmons that have lost their astringency.
清洗：用自来水清洗掉恭城月柿表面的泥土和杂质。Cleaning: Use tap water to wash away the dirt and impurities on the surface of Gongcheng Yueshi.
去皮：采用人工去皮法，削去恭城月柿皮，并去掉果蒂。Peeling: Use artificial peeling method to peel off the skin of Gongchengyue persimmon and remove the fruit pedicle.
切片:将去皮后的恭城月柿竖切成两半，再切成4～10mm的薄片。Slicing: Cut the peeled Gongcheng Yue persimmon in half vertically, and then cut into thin slices of 4-10mm.
分段膨化干燥：将500～1500g柿子薄片放入真空微波干燥设备中，真空度为-0.09～-0.06Mpa下，先在微波功率1000～2000W下膨化干燥15～50min，接着在微波功率300～500W下间歇膨化干燥(微波功率300W时，每次微波工作时间20s，间歇时间40s；微波功率500W时，每次微波工作时间60s，间歇时间60s)15～40min，干燥后的柿子薄片含水率为5～15％。Segmented puffing and drying: put 500-1500g persimmon slices into vacuum microwave drying equipment, under the vacuum degree of -0.09--0.06Mpa, puffing and drying at microwave power of 1000-2000W for 15-50min, and then at microwave power of 300-2000W Intermittent puffing drying under 500W (when the microwave power is 300W, the working time of each microwave is 20s, the intermittent time is 40s; when the microwave power is 500W, the working time of each microwave is 60s, the intermittent time is 60s) 15 ~ 40min, the moisture content of the dried persimmon slices is 5-15%.
回软：将膨化干燥后的柿子薄片置于PE食品包装袋中并封口，在室温下放置2～6h。Softening: Place the puffed and dried persimmon slices in PE food packaging bags and seal them, and place them at room temperature for 2 to 6 hours.
二次膨化干燥：将回软后的柿子薄片放入真空微波干燥设备中，真空度为-0.09～-0.06Mpa下，在微波功率300～500W下间歇膨化干燥(微波功率300W时，每次微波工作时间20s，间歇时间40s；微波功率500W时，每次微波工作时间60s，间歇时间60s)5～20min，干燥至含水率6％以下。Secondary puffing and drying: Put the softened persimmon slices into vacuum microwave drying equipment, the vacuum degree is -0.09～-0.06Mpa, and intermittently puffing and drying under the microwave power of 300～500W (when the microwave power is 300W, each microwave The working time is 20s, and the intermittent time is 40s; when the microwave power is 500W, the working time of each microwave is 60s, and the intermittent time is 60s) for 5-20 minutes, and dried until the moisture content is below 6%.
冷却与包装：将膨化干燥后的柿子薄片取出，冷却至室温后立即充氮包装，得到柿子脆片。Cooling and packaging: take out the puffed and dried persimmon slices, and pack them with nitrogen filling immediately after cooling to room temperature to obtain crisp persimmon slices.
本发明的有益效果为：The beneficial effects of the present invention are:
本发明采用微波真空技术，分段进行膨化干燥，先在较高微波功率下迅速膨化干燥柿子薄片，待柿子薄片含水率较低时，采用低微波功率间歇膨化干燥，避免了干燥过度或微波干燥不均匀出现局部焦化的问题。The invention adopts microwave vacuum technology to carry out puffing and drying in sections. First, the persimmon slices are rapidly puffed and dried under higher microwave power. The problem of partial coking occurs unevenly.
本发明在真空、低温条件下对柿子薄片进行微波膨化干燥，膨化温度低、加热时间短、水分蒸发快、内部营养物质损失少，克服了油炸膨化食品过程中常出现的问题，加热温度高，油脂、热量大，加工过程中容易造成有害物质的积累，内部营养成分破坏大等缺点，实现了快速、低温、非油炸的膨化加工方法。The present invention performs microwave puffing and drying on persimmon thin slices under vacuum and low temperature conditions. The puffing temperature is low, the heating time is short, the water evaporates quickly, and the loss of internal nutrients is small, which overcomes the problems often occurring in the process of frying puffed food. Due to the shortcomings of high fat and heat, the accumulation of harmful substances during processing, and the large destruction of internal nutrients, a fast, low-temperature, non-fried puffing processing method has been realized.
本发明方法加工的柿子脆片色泽金黄、口感甘甜酥脆、营养丰富，产品无任何添加剂，具有天然、绿色、健康、安全等优点，制备方法简单、成本低、生产效率高。The persimmon chips processed by the method of the invention are golden in color, sweet and crisp in taste, rich in nutrition, without any additives, and have the advantages of naturalness, greenness, health, safety, etc., and the preparation method is simple, low in cost and high in production efficiency.
具体实施方式Detailed ways
下面结合具体实施方式，对本发明的权利要求做进一步的详细说明，但不构成对本发明的任何限制，任何在本发明权利要求保护范围内所做的有限次修改，仍在本发明的权利要求保护范围内。Below in conjunction with specific embodiment, the claims of the present invention are described in further detail, but do not constitute any restriction to the present invention, any limited number of modifications done within the protection scope of the claims of the present invention are still protected by the claims of the present invention within range.
实施例1Example 1
一种真空微波加工柿子脆片的方法，其加工方法：选料、清洗、去皮、切片、膨化干燥、回软、二次膨化干燥、冷却与包装。具体步骤如下所述：The invention discloses a method for vacuum microwave processing persimmon chips. The processing method includes material selection, cleaning, peeling, slicing, puffing and drying, softening, secondary puffing and drying, cooling and packaging. The specific steps are as follows:
(1)选料:选择新鲜、无病害、无损伤、已脱涩的6～8成熟恭城月柿。(1) Material selection: Choose fresh, disease-free, non-damaged, 6-8 mature Gongcheng Yueshi persimmons that have been deastringent.
(2)清洗：用自来水清洗掉恭城月柿表面的泥土和杂质。(2) Cleaning: Use tap water to wash off the soil and impurities on the surface of Gongcheng Yueshi.
(3)去皮：采用人工去皮法，削去恭城月柿皮，并去掉果蒂。(3) Peeling: Use artificial peeling method to peel off the skin of Gongcheng Yue persimmon and remove the fruit pedicle.
(4)切片:将去皮后的恭城月柿竖切成两半，再切成4mm的薄片。(4) Slicing: Cut the peeled Gongcheng Yue persimmon vertically in half, and then cut into 4mm slices.
(5)分段膨化干燥：将600g柿子薄片放入真空微波干燥设备中，真空度为-0.09Mpa下，先在微波功率1500W下膨化干燥15min，接着在微波功率300W下间歇膨化干燥35min，干燥后的柿子薄片含水率10％左右。(5) Segmented puffing and drying: put 600g persimmon slices into vacuum microwave drying equipment, under the vacuum degree of -0.09Mpa, first puff and dry under microwave power 1500W for 15min, then intermittently puff and dry under microwave power 300W for 35min, dry The moisture content of the final persimmon slices is about 10%.
(6)回软：将膨化干燥后的柿子薄片置于PE食品包装袋中并封口，在室温下放置2h。(6) Softening: Put the puffed and dried persimmon slices in PE food packaging bags and seal them, and place them at room temperature for 2 hours.
(7)二次膨化干燥：将回软后的柿子薄片放入真空微波干燥设备中，真空度为-0.09Mpa下，在微波功率300W下间歇膨化干燥5min，干燥至含水率6％以下。(7) Secondary puffing and drying: put the softened persimmon slices into vacuum microwave drying equipment, under a vacuum of -0.09Mpa, intermittent puffing and drying for 5 minutes under a microwave power of 300W, until the moisture content is below 6%.
(8)冷却与包装：将膨化干燥后的柿子薄片取出，冷却至室温后立即进行充氮包装，得到柿子脆片。(8) Cooling and packaging: take out the puffed and dried persimmon slices, and immediately carry out nitrogen-filled packaging after cooling to room temperature to obtain crisp persimmon slices.
实施例2Example 2
一种真空微波加工柿子脆片的方法，其加工方法：选料、清洗、去皮、切片、膨化干燥、回软、二次膨化干燥、冷却与包装。具体步骤如下所述：The invention discloses a method for vacuum microwave processing persimmon chips. The processing method includes material selection, cleaning, peeling, slicing, puffing and drying, softening, secondary puffing and drying, cooling and packaging. The specific steps are as follows:
(1)选料:选择新鲜、无病害、无损伤、已脱涩的6～8成熟恭城月柿。(1) Material selection: Choose fresh, disease-free, non-damaged, 6-8 mature Gongcheng Yueshi persimmons that have been deastringent.
(2)清洗：用自来水清洗掉恭城月柿表面的泥土和杂质。(2) Cleaning: Use tap water to wash off the soil and impurities on the surface of Gongcheng Yueshi.
(3)去皮：采用人工去皮法，削去恭城月柿皮，并去掉果蒂。(3) Peeling: Use artificial peeling method to peel off the skin of Gongcheng Yue persimmon and remove the fruit pedicle.
(4)切片:将去皮后的恭城月柿竖切成两半，再切成10mm的薄片。(4) Slicing: Cut the peeled Gongcheng Yue persimmon vertically in half, and then cut into 10mm slices.
(5)分段膨化干燥：将1000g柿子薄片放入真空微波干燥设备中，真空度为-0.09Mpa下，先在微波功率1500W下膨化干燥32min，接着在微波功率500W下间歇膨化干燥15min，干燥后的柿子薄片含水率10％左右。(5) Segmented puffing and drying: put 1000g persimmon thin slices into vacuum microwave drying equipment, under the vacuum degree of -0.09Mpa, first puff and dry under microwave power 1500W for 32min, then intermittently puff and dry under microwave power 500W for 15min, dry The moisture content of the final persimmon slices is about 10%.
(6)回软：将膨化干燥后的柿子薄片置于PE食品包装袋中并封口，在室温下放置6h。(6) Softening: Place the puffed and dried persimmon slices in PE food packaging bags and seal them, and place them at room temperature for 6 hours.
(7)二次膨化干燥：将回软后的柿子薄片放入真空微波干燥设备中，真空度为-0.08Mpa下，在微波功率300W下间歇膨化干燥20min，干燥至含水率6％以下。(7) Secondary puffing and drying: put the softened persimmon slices into vacuum microwave drying equipment, under the vacuum degree of -0.08Mpa, intermittent puffing and drying under microwave power 300W for 20min, and dry to below 6% moisture content.
(8)冷却与包装：将膨化干燥后的柿子薄片取出，冷却至室温后立即进行充氮包装，得到柿子脆片。(8) Cooling and packaging: take out the puffed and dried persimmon slices, and immediately carry out nitrogen-filled packaging after cooling to room temperature to obtain crisp persimmon slices.
实施例3Example 3
一种真空微波加工柿子脆片的方法，其加工方法：选料、清洗、去皮、切片、膨化干燥、回软、二次膨化干燥、冷却与包装。具体步骤如下所述：The invention discloses a method for vacuum microwave processing persimmon chips. The processing method includes material selection, cleaning, peeling, slicing, puffing and drying, softening, secondary puffing and drying, cooling and packaging. The specific steps are as follows:
(1)选料:选择新鲜、无病害、无损伤、已脱涩的6～8成熟恭城月柿。(1) Material selection: Choose fresh, disease-free, non-damaged, 6-8 mature Gongcheng Yueshi persimmons that have been deastringent.
(2)清洗：用自来水清洗掉恭城月柿表面的泥土和杂质。(2) Cleaning: Use tap water to wash off the soil and impurities on the surface of Gongcheng Yueshi.
(3)去皮：采用人工去皮法，削去恭城月柿皮，并去掉果蒂。(3) Peeling: Use artificial peeling method to peel off the skin of Gongcheng Yue persimmon and remove the fruit pedicle.
(4)切片:将去皮后的恭城月柿竖切成两半，再切成8mm的薄片。(4) Slicing: Cut the peeled Gongcheng Yue persimmon into two halves vertically, and then cut into 8mm slices.
(5)分段膨化干燥：将1350g柿子薄片放入真空微波干燥设备中，真空度为-0.08Mpa下，先在微波功率2000W下膨化干燥31min，接着在微波功率500W下间歇膨化干燥34min，干燥后的柿子薄片含水率10％左右。(5) Segmented puffing and drying: put 1350g persimmon slices into vacuum microwave drying equipment, under the vacuum degree of -0.08Mpa, first puff and dry under microwave power 2000W for 31min, then intermittently puff and dry under microwave power 500W for 34min, dry The moisture content of the final persimmon slices is about 10%.
(6)回软：将膨化干燥后的柿子薄片置于PE食品包装袋中并封口，在室温下放置4h。(6) Softening: Put the puffed and dried persimmon slices in PE food packaging bags and seal them, and place them at room temperature for 4 hours.
(7)二次膨化干燥：将回软后的柿子薄片放入真空微波干燥设备中，真空度为-0.07Mpa下，在微波功率500W下间歇膨化干燥12min，干燥至含水率6％以下。(7) Secondary puffing and drying: the softened persimmon slices are put into vacuum microwave drying equipment, the vacuum degree is -0.07Mpa, and the microwave power is 500W for intermittent puffing and drying for 12min until the moisture content is below 6%.
(8)冷却与包装：将膨化干燥后的柿子薄片取出，冷却至室温后立即进行充氮包装，得到柿子脆片。(8) Cooling and packaging: take out the puffed and dried persimmon slices, and immediately carry out nitrogen-filled packaging after cooling to room temperature to obtain crisp persimmon slices.
实施例4Example 4
一种真空微波加工柿子脆片的方法，其加工方法：选料、清洗、去皮、切片、膨化干燥、回软、二次膨化干燥、冷却与包装。具体步骤如下所述：The invention discloses a method for vacuum microwave processing persimmon chips. The processing method includes material selection, cleaning, peeling, slicing, puffing and drying, softening, secondary puffing and drying, cooling and packaging. The specific steps are as follows:
(1)选料:选择新鲜、无病害、无损伤、已脱涩的6～8成熟恭城月柿。(1) Material selection: Choose fresh, disease-free, non-damaged, 6-8 mature Gongcheng Yueshi persimmons that have been deastringent.
(2)清洗：用自来水清洗掉恭城月柿表面的泥土和杂质。(2) Cleaning: Use tap water to wash off the soil and impurities on the surface of Gongcheng Yueshi.
(3)去皮：采用人工去皮法，削去恭城月柿皮，并去掉果蒂。(3) Peeling: Use artificial peeling method to peel off the skin of Gongcheng Yue persimmon and remove the fruit pedicle.
(4)切片:将去皮后的恭城月柿竖切成两半，再切成6mm的薄片。(4) Slicing: Cut the peeled Gongcheng Yue persimmon into two halves vertically, and then cut into 6mm slices.
(5)分段膨化干燥：将800g柿子薄片放入真空微波干燥设备中，真空度为-0.06Mpa下，先在微波功率1000W下膨化干燥45min，接着在微波功率300W下间歇膨化干燥25min，干燥后的柿子薄片含水率10％左右。(5) Segmented puffing and drying: put 800g persimmon slices into vacuum microwave drying equipment, under the vacuum degree of -0.06Mpa, first puff and dry under microwave power 1000W for 45min, then intermittently puff and dry under microwave power 300W for 25min, dry The moisture content of the final persimmon slices is about 10%.
(6)回软：将膨化干燥后的柿子薄片置于PE食品包装袋中并封口，在室温下放置2h。(6) Softening: Place the puffed and dried persimmon slices in PE food packaging bags and seal them, and place them at room temperature for 2 hours.
(7)二次膨化干燥：将回软后的柿子薄片放入真空微波干燥设备中，真空度为-0.08Mpa下，在微波功率500W下间歇膨化干燥8min，干燥至含水率6％以下。(7) Secondary puffing and drying: put the softened persimmon slices into vacuum microwave drying equipment, under a vacuum degree of -0.08Mpa, intermittent puffing and drying for 8 minutes under a microwave power of 500W, until the moisture content is below 6%.
(8)冷却与包装：将膨化干燥后的柿子薄片取出，冷却至室温后立即进行充氮包装，得到柿子脆片。(8) Cooling and packaging: take out the puffed and dried persimmon slices, and immediately carry out nitrogen-filled packaging after cooling to room temperature to obtain crisp persimmon slices.
以上所述的仅为本发明的较佳实施例，凡在本发明的精神和原则范围内所做的任何修改、等同替换和改进等，均应包含在本发明的保护范围内。The above are only preferred embodiments of the present invention, and any modifications, equivalent replacements and improvements made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710959479.5ACN107744115A (en) | 2017-10-16 | 2017-10-16 | A kind of method of vacuum microwave processing persimmon crisp chip |
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710959479.5ACN107744115A (en) | 2017-10-16 | 2017-10-16 | A kind of method of vacuum microwave processing persimmon crisp chip |
| Publication Number | Publication Date |
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| CN107744115Atrue CN107744115A (en) | 2018-03-02 |
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710959479.5APendingCN107744115A (en) | 2017-10-16 | 2017-10-16 | A kind of method of vacuum microwave processing persimmon crisp chip |
| Country | Link |
|---|---|
| CN (1) | CN107744115A (en) |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109744306A (en)* | 2019-02-02 | 2019-05-14 | 贺州学院 | A process for microwave intermittent drying of dried persimmons |
| CN110432457A (en)* | 2019-07-26 | 2019-11-12 | 天津科技大学 | Black dried persimmon crisp chip and processing technology |
| US11116230B2 (en)* | 2019-07-26 | 2021-09-14 | Sdic Zhonglu Fruit Juice Co., Ltd. | Technology for three-dimensional microwave air-jet drying of persimmon slices |
| Publication number | Priority date | Publication date | Assignee | Title |
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| US5962057A (en)* | 1998-06-30 | 1999-10-05 | The University Of Bristish Columbia | Process for drying mango and pineapples |
| CN102511542A (en)* | 2011-12-07 | 2012-06-27 | 河南科技大学 | Microwave vacuum stage drying method for high moisture vegetables and fruits |
| CN102986837A (en)* | 2012-12-11 | 2013-03-27 | 大连创达技术交易市场有限公司 | Preparation method of dried carambola |
| CN103262999A (en)* | 2013-05-30 | 2013-08-28 | 洛阳理工学院 | Preparation technology of fresh persimmon crisp chips |
| CN104473100A (en)* | 2014-12-17 | 2015-04-01 | 江苏省农业科学院 | Leisure taro puffed crisp chips and production process thereof |
| CN104585667A (en)* | 2015-02-09 | 2015-05-06 | 彭常安 | Processing method for semen hoveniae nutrient tablet |
| CN106509716A (en)* | 2016-10-30 | 2017-03-22 | 天津农学院 | Persimmon crisp slices and preparation method thereof |
| CN106579128A (en)* | 2016-12-20 | 2017-04-26 | 贺州学院 | Processing method of Malus domeri |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5962057A (en)* | 1998-06-30 | 1999-10-05 | The University Of Bristish Columbia | Process for drying mango and pineapples |
| CN102511542A (en)* | 2011-12-07 | 2012-06-27 | 河南科技大学 | Microwave vacuum stage drying method for high moisture vegetables and fruits |
| CN102986837A (en)* | 2012-12-11 | 2013-03-27 | 大连创达技术交易市场有限公司 | Preparation method of dried carambola |
| CN103262999A (en)* | 2013-05-30 | 2013-08-28 | 洛阳理工学院 | Preparation technology of fresh persimmon crisp chips |
| CN104473100A (en)* | 2014-12-17 | 2015-04-01 | 江苏省农业科学院 | Leisure taro puffed crisp chips and production process thereof |
| CN104585667A (en)* | 2015-02-09 | 2015-05-06 | 彭常安 | Processing method for semen hoveniae nutrient tablet |
| CN106509716A (en)* | 2016-10-30 | 2017-03-22 | 天津农学院 | Persimmon crisp slices and preparation method thereof |
| CN106579128A (en)* | 2016-12-20 | 2017-04-26 | 贺州学院 | Processing method of Malus domeri |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109744306A (en)* | 2019-02-02 | 2019-05-14 | 贺州学院 | A process for microwave intermittent drying of dried persimmons |
| CN110432457A (en)* | 2019-07-26 | 2019-11-12 | 天津科技大学 | Black dried persimmon crisp chip and processing technology |
| US11116230B2 (en)* | 2019-07-26 | 2021-09-14 | Sdic Zhonglu Fruit Juice Co., Ltd. | Technology for three-dimensional microwave air-jet drying of persimmon slices |
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| RJ01 | Rejection of invention patent application after publication | Application publication date:20180302 | |
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