CN103907847A - 一种制备脱水花菜的新方法 - Google Patents
一种制备脱水花菜的新方法 Download PDFInfo
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- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 title claims abstract description 34
- 240000003259 Brassica oleracea var. botrytis Species 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 206010033546 Pallor Diseases 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000007864 aqueous solution Substances 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 4
- 239000002985 plastic film Substances 0.000 claims abstract description 4
- 229920006255 plastic film Polymers 0.000 claims abstract description 4
- 238000007596 consolidation process Methods 0.000 claims description 3
- 238000011109 contamination Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 238000010791 quenching Methods 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 241000219193 Brassicaceae Species 0.000 description 1
- 241001674939 Caulanthus Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
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- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种制备脱水花菜的新方法。本发明包括如下技术步骤：（1）原料预处理；选用花菜为原料，用0.1～0.3%重量浓度的食盐水冲洗，除去花菜表面的泥沙及污物；（2）烫漂；放入80～90℃、0.2%重量浓度的NaOH水溶液中烫漂1～2分钟；（3）冷却；烫漂后的花菜，必须立即捞起，移入流动冷水池中冷却；（4）护色；将冷却后的花菜投入0.05%重量浓度的柠檬酸水溶液中冷浸3～6分钟进行护色；（5）沥水；原料经过护色后，捞起沥干水分；（6）脱水干制；脱水先期温度为50～60℃，中间升温到70～80℃，干燥结束时降温到50℃，干燥脱水时间为6～8小时；（7）包装；塑料薄膜包装即可。
Description
技术领域
本发明属于食品加工技术领域，更具体是涉及一种制备脱水花菜的新方法。
背景技术
花菜也叫花椰菜，又叫菜花或椰菜花，是一种十字花科的蔬菜，为甘蓝的变种。花椰菜的头部为白色花序，与西兰花的头部类似。花椰菜富含维生素B群、C。这些成分属于水溶性，易受热溶出而流失，所以煮花椰菜不宜高温烹调，也不适合水煮。原产地中海沿岸，其产品器官为洁白、短缩、肥嫩的花蕾、花枝、花轴等聚合而成的花球，是一种粗纤维含量少，品质鲜嫩，营养丰富，风味鲜美，人们喜食的蔬菜。
发明内容
本发明的目的在于克服现有技术存在的不足，提供一种制备脱水花菜的新方法。
为达到上述目的，本发明采取了如下的技术方案：
一种制备脱水花菜的新方法，包括如下技术步骤：
（1）原料预处理；应选用鲜嫩、紧实、不松散、色洁白、无污染的花球为原料，用0.1～0.3%重量浓度的食盐水冲洗，以除去花菜表面的泥沙污物等；
（2）烫漂；放入80～90℃、0.2%重量浓度的NaOH水溶液中烫漂1～2分钟；
（3）冷却；烫漂后的花菜，必须立即捞起，移入流动冷水池中冷却；
（4）护色；将冷却后的花菜投入0.05%重量浓度的柠檬酸水溶液中冷浸3～6分钟；
（5）沥水；原料经过护色后，随即捞起沥干水分；
（6）脱水干制；脱水先期温度为50～60℃，中间升温到70～80℃，干燥快结束时降温到50℃，干燥脱水时间为6～8小时；
（7）包装；塑料薄膜包装即可。
与现有技术相比，本发明所制备得到的成品为色白或微黄，无霉变、黑点，无虫蛀，水分含量小于6%；同时具有制备工艺简单，成本低廉，卫生环保等有益效果。
具体实施方式
以下结合具体实施例来对本发明作进一步的描述。
实施例1
一种制备脱水花菜的新方法，包括如下技术步骤：
（1）原料预处理；应选用鲜嫩、紧实、不松散、色洁白、无污染的花球为原料，用0.1～0.3%重量浓度的食盐水冲洗，以除去花菜表面的泥沙污物等；
（2）烫漂；放入80～90℃、0.2%重量浓度的NaOH水溶液中烫漂1～2分钟；
（3）冷却；烫漂后的花菜，必须立即捞起，移入流动冷水池中冷却；
（4）护色；将冷却后的花菜投入0.05%重量浓度的柠檬酸水溶液中冷浸3～6分钟；
（5）沥水；原料经过护色后，随即捞起沥干水分；
（6）脱水干制；脱水先期温度为50～60℃，中间升温到70～80℃，干燥快结束时降温到50℃，干燥脱水时间为6～8小时；
（7）包装；塑料薄膜包装即可。
Claims (1)
1.一种制备脱水花菜的新方法，其特征在于，包括如下技术步骤：
（1）原料预处理；选用鲜嫩、紧实、不松散、色洁白、无污染的花菜为原料，用0.1～0.3%重量浓度的食盐水冲洗，除去花菜表面的泥沙及污物；
（2）烫漂；放入80～90℃、0.2%重量浓度的NaOH水溶液中烫漂1～2分钟；
（3）冷却；烫漂后的花菜，必须立即捞起，移入流动冷水池中冷却；
（4）护色；将冷却后的花菜投入0.05%重量浓度的柠檬酸水溶液中冷浸3～6分钟进行护色；
（5）沥水；原料经过护色后，捞起沥干水分；
（6）脱水干制；脱水先期温度为50～60℃，中间升温到70～80℃，干燥结束时降温到50℃，干燥脱水时间为6～8小时；
（7）包装；塑料薄膜包装即可。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410131417.1A CN103907847A (zh) | 2014-04-02 | 2014-04-02 | 一种制备脱水花菜的新方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432018A (zh) * | 2014-09-04 | 2015-03-25 | 贵州大自然科技有限公司 | 一种干制棕榈花苞的制备方法 |
| CN104522556A (zh) * | 2014-12-10 | 2015-04-22 | 神农架百草園生态科技有限公司 | 一种凤仙花的加工方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095493A (zh) * | 2007-07-17 | 2008-01-02 | 上海日溢农业科技有限公司 | 一种复合蔬菜粉制品及其制备方法 |
| CN101156621A (zh) * | 2007-11-08 | 2008-04-09 | 慈溪市蔬菜开发有限公司 | 一种西兰花的脱水加工方法 |
| CN102599232A (zh) * | 2011-12-20 | 2012-07-25 | 酒泉西部农业科技有限公司 | 运用真空冷冻干燥技术生产保健花椰菜的方法 |
-
2014
- 2014-04-02 CN CN201410131417.1A patent/CN103907847A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095493A (zh) * | 2007-07-17 | 2008-01-02 | 上海日溢农业科技有限公司 | 一种复合蔬菜粉制品及其制备方法 |
| CN101156621A (zh) * | 2007-11-08 | 2008-04-09 | 慈溪市蔬菜开发有限公司 | 一种西兰花的脱水加工方法 |
| CN102599232A (zh) * | 2011-12-20 | 2012-07-25 | 酒泉西部农业科技有限公司 | 运用真空冷冻干燥技术生产保健花椰菜的方法 |
Non-Patent Citations (1)
| Title |
|---|
| 毕阳等: "《蔬菜制品加工工艺与配方》", 31 October 2006, article "《脱水花椰菜》", pages: 54 - 55 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432018A (zh) * | 2014-09-04 | 2015-03-25 | 贵州大自然科技有限公司 | 一种干制棕榈花苞的制备方法 |
| CN104432018B (zh) * | 2014-09-04 | 2016-05-18 | 贵州大自然科技股份有限公司 | 一种干制棕榈花苞的制备方法 |
| CN104522556A (zh) * | 2014-12-10 | 2015-04-22 | 神农架百草園生态科技有限公司 | 一种凤仙花的加工方法 |
| CN104522556B (zh) * | 2014-12-10 | 2018-01-02 | 神农架百草園生态科技有限公司 | 一种凤仙花的加工方法 |
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