CN104304416A - Method for performing combined microwave drying and conditioning on lettuce quality by adopting two frequencies under negative pressure - Google Patents
Method for performing combined microwave drying and conditioning on lettuce quality by adopting two frequencies under negative pressure Download PDFInfo
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Abstract
The invention discloses a method for performing combined microwave drying and conditioning on lettuce quality by adopting two frequencies under negative pressure, belonging to the technical field of fruit and vegetable food processing. The method comprises the following steps: pretreating fresh lettuces, protecting color by using EDTA-Na solution, blanching, protecting color by using magnesium acetate-zinc acetate, performing negative pressure high/low-frequency microwave combined drying, packaging and storing. With the adoption of 2450MHz microwave and 915MHz microwave combined drying, the process has novelty; the 915MHz microwave is strong in penetrating power, so that the drying time is shortened, and the loading capacity of equipment is increased. The adopted high/low-frequency microwave combined drying technology is obvious in homogenization advantage, the highest temperature difference in the whole drying process is lower than 2.1 DEG C, the dried lettuce granules are high in chlorophyll content (0.081mg/g), the rehydration rate is high (5.3-5.7), the rehydrated taste is good (hardness value of 1.98-2.16kg), and the original color, flavor and nutritive value of the product are kept to the greatest degree.
Description
Technical field
The present invention relates to the method for two kinds of frequency microwave combination drying conditioning lettuce qualities under a kind of negative pressure, be specifically related to the dehydration processing of fruits and vegetables, belong to fruit-vegetable food processing technique field.
Background technology
Lettuce (1ettuce), has extensive plantation at China's the South and the North, is mainly divided into stem to use and leaf two classes.Lettuce nutritive value is very high, abundanter containing mineral calcium, phosphorus, iron, also containing VA, VB
1, VB
2, VC, niacin, protein, fat, carbohydrate, ash content and the trace element such as potassium, magnesium and food fiber etc., and tasty, be the important vegetables in people's daily life.But, fresh lettuce due to its water content high, perishable, not easily preserve, therefore lettuce often carries out preservation in a dry manner.
Micro-wave vacuum is the drying processing utilizing microwave energy to carry out material under vacuum, it utilizes microwave penetration power strong, material inside and outside is heated up simultaneously and forms overall heating, shorten drying time, hydrone diffuses to rapidly the surface of material under vacuum conditions simultaneously, and then accelerates evaporation.Meanwhile, vacuum environment reduces the material surface concentration of steam and the boiling point of interiors of products water, makes internal batch and outside pressure differential increase and make moisture can carry out drying at a lower temperature, can prevent the oxidation reaction of material.Therefore, after dry, the local flavor of product, color and matter structure increase.
There is product non-uniform phenomenon in heating process in traditional microwave vacuum drying, easily occurs hot and cold some phenomenon, affect product drying quality.In order to overcome the inhomogeneities of micro-wave vacuum, the spouted drying means of negative-pressure microwave is changed by periodic vacuum pressure, drive material particles periodically spouted, thus improve the uniformity of dry materials, avoid product due to local temperature too high and cause burn phenomenon, thus improve dry rear product quality, also improve rate of drying simultaneously accordingly and reduce available energy dissipation.
The frequency range that low frequency (915MHz) microwave uses is lower than normal frequency, and use the advantage of this band frequency to be that the inside that deeper can be penetrated into food does not cause again surface heating excessive, can keep again natural texture and the composition of food, uniformity is better simultaneously.High-frequency microwave refers to that frequency range is the microwave device of 2450MHz, and general micro-wave oven is all 2450MHz.In recent years, microwave applications is a lot of in field of natural product extraction report, and it, as a kind of novel abstraction technique, further can improve recovery rate, especially the microwave combined assisted extraction of low-and high-frequency, but this technology but rarely has report in fruit-vegetable food processing technique field.
(2013) such as forest fires are answered to have studied lettuce heat pump-hot air combined drying process, with dry wind speed, heat pump drying phase temperature, moisture transfer point dry stage by stage, later stage heated-air drying phase temperature for influence factor, take chlorophyll content as evaluation index, the Orthogonal Optimization Test result of carrying out, show that asparagus lettuce heat pump-hot air combined dry optimum process is: i.e. wind speed 1.0m/s, heat pump temperature 75 DEG C, moisture transfer point 30%, hot blast temperature 80 DEG C, gained lettuce quality higher than heated-air drying, and reduces energy consumption for drying 32.26% than independent hot blast.But the present invention provides thermal source by microwave, relative to heat pump-hot air combined drying process, which shorten the heat time, reduce energy consumption for drying, decrease the loss of lettuce Determination of Chlorophyll in process.
Liu Jia, Yuan Yuejin etc. (2013) have studied lettuce hot blast vacuum combination drying process, with slice thickness, heated-air drying temperature, vacuum drying pressure and intermediate aqueous rate 4 for experimental factor, compare for test index with drying time and rehydration, the drying property of research hot blast-vacuum combination drying, thus optimize the experiment combination obtaining the best: namely hot blast temperature is 50 DEG C, vacuum drying pressure is 20KPa, slice thickness is 5mm, intermediate aqueous rate is 40%, now drying time is 12.9271h, and rehydration is 3.0906.But the dry required time of the present invention is only 45 ~ 50min, consuming time well below above-mentioned technique; And in dry run, temperature is low, the uniformity is high, there is less physicochemical change in the institutional framework of lettuce particulate samples and composition, and rehydration (5.3 ~ 5.7) ability is higher than above-mentioned technique.
Fan Leming, Zhang Liping etc. (2013) have studied the impact of the quality such as drying property and color and luster, matter structure, uniformity of microwave power, the spouted frequency of pulse, pretreatment and various combination mode paired pulses spouted microwave negative pressure drying potato chips.Result shows: be 3.44W/g at microwave power, and the spouted frequency of pulse is under 5 times/min condition, and potato chips surface temperature distribution in dry run is uniform, and maximum temperature difference is about 4 DEG C.And the present invention is by negative pressure low-and high-frequency microwave combining drying, homogenising advantage is more obvious, and temperature difference the highest in the whole dry run of lettuce is lower than 2.1 DEG C; And relative to the microwave drying of single-frequency, this technique has very large advantage in material useful load.
Wang Yuchuan (2013) have studied the energy-efficient even drying mechanism of lettuce particle negative-pressure microwave and technique.Experimental result shows: compared with traditional negative pressure microwave drier, the spouted drying of negative-pressure microwave pulse can improve the elasticity after the lettuce particle drying uniformity (90%) and rehydration significantly, shorten 50%(microwave vacuum arid cycle) and 20%(microwave freeze-dry) more than, the vacuum drying energy-conservation more than 50% that the observable index of unit dry products is traditional.But the present invention improves further on its original basis, low-and high-frequency microwave combining drying, makes the dry uniformity promote further; The inside that simultaneously 915MHz low frequency microwave deeper can be penetrated into lettuce does not cause again surface heating excessive, keeps natural texture and the composition of food.
Zhang Hong, Feng Yufei etc. (2012) have studied the spouted even drying process of lettuce microwave.Experimental result shows: the spouted drying parameter of the best microwave of lettuce is the early stage of drying (10min), and microwave power is 300W, and hot blast temperature is 68 ~ 78 DEG C, and spouted wind speed is 8m/s; The later stage of drying (45min) microwave power is 200W, and hot blast temperature is 68 ~ 78 DEG C, and spouted wind speed is 6m/s.But what take in the present invention is a kind of negative pressure, compared to condition of normal pressure, under subnormal ambient, water molecule energy diffuses to rapidly the surface of material, and then accelerates evaporation.Meanwhile, subnormal ambient reduces the material surface concentration of steam and the boiling point of interiors of products water, internal batch and outside pressure differential are increased and makes moisture can rapid evaporation at a lower temperature, thus lettuce particle can carry out drying under lower temperature conditions, can prevent the oxidation reaction of material.
Yang Fangyin, Jiang Xiaowen, Huang Shaobo, Chen Yihui, Hui Di, a kind of processing method (Chinese patent grant number: ZL 200910101525.3) of drying, dehydrating and conditioning lettuce slices by hot air, this invention adopts box type hot air drying machine to carry out stage drying process to lettuce slices.In the phase III, utilize low temperature high wind remove portion capillary Bound moisture and Bound moisture, prevent the product moisture absorption, and suitably reduce lettuce product temperature, avoid product variable color coking.And drying time of the present invention is short, drying stage is few; Only micro-wave frequency and power need be changed in each stage, easy to operation.
Zhang Min, Sun Jincai, Yan Weiqiang, Lu Liqun, Lou Fangqiong, a kind of segmentation method (Chinese patent grant number: ZL 200910213559.1) improving granular garden stuff uniform expansion effect in the spouted drying of microwave, this patent makes granular garden stuff be heated evenly at microwave field by hot blast and the spouted dry segmentation method of microwave, moisture evaporation rapidly, after drying, fruits and vegetables are cellular structure, effectively improve the puffed degree of product, while granular garden stuff is dried rapidly in the microwave dryer, also improves the expansion effect of product and ensures product uniform expansion, nutritional labeling is kept, color and luster, the feature of the quality betters such as sense organ.But this patent is by heated-air drying and the spouted dry combined drying of microwave, and transfer point is wayward, and expansion effect can be caused not easily consistent.And technological process of the present invention simplifies more, do not need the pretreatment in early stage as heated-air drying, shorten process time, have more novelty.
Sun Jin, Min, Zheng Liqin, Xu Qingyan, Chen Yiping, a kind of method (Chinese patent grant number: ZL 200910213557.2) utilizing sectional dielectric heating combined extraction production bayberry polyphenol capsules, this patent carries out segmentation lixiviate bayberry polyphenol under 50MHz radio frequency, 915MHz low frequency microwave, 2450MHz high-frequency microwave, by centrifugal, concentrated, freeze-drying, shatter, filling capsule prepares bayberry polyphenol capsules.But process application of the present invention is in the processing technique field of fruit-vegetable food, shortens process time by low-and high-frequency microwave combining drying under negative pressure, add the uniformity of dry materials.
Open Min, Wang Yuchuan, a kind of negative-pressure microwave uniform spraying drying device and application (Chinese patent grant number: ZL 201010572843.0), this patent research can realize spouted due to material under negative pressure, adopt this device can realize material to spray under vacuum microwave drying condition and freeze, rotate, flow, reach material high-efficiency, evenly dry object, shorten drying time more than 40% simultaneously, reduce the cost of large-scale production, this patent mainly lays particular emphasis on the design of spouted drying device, describes less to the parameter of its application.And the present invention can not only control the power of microwave, spouted frequency, vacuum at its application foundation, micro-wave frequency can also be changed, to reach better drying effect.
Sun Jin, Min, Feng Yufei, Lu Liqun, Hui Di, the method (Chinese patent grant number: ZL 201110365286.X) of the dry lettuce of the spouted bed homogenising of the microwave that a kind of normal pressure combines with negative pressure, this patent have employed microwave drying technology, shorten drying time, reduce energy consumption for drying, decrease the loss of lettuce Determination of Chlorophyll in process, and carry out lettuce drying with normal pressure and the technical tie-up of negative pressure spouted bed drying, Matter Transfer is moved, overcomes the shortcoming that microwave drying is uneven.And the present invention is under a kind of subnormal ambient, by changing micro-wave frequency (2450MHz and 915MHz) to carry out lettuce drying, especially when microwave frequency is 915MHz, the dry advantage of homogenising is more obvious; The inventory of loading is large, can place the conditioning lettuce of more than 1/2 volume in equipment.
Summary of the invention
The object of this invention is to provide the method for the dry conditioning lettuce quality of height frequency microwave combination under a kind of negative pressure, relate to fruits and vegetables ' dehydration processing, can be used for all kinds of high-moisture, can the garden stuff processing of stripping and slicing.
Technical scheme of the present invention, a method for the dry conditioning lettuce quality of height frequency microwave combination under negative pressure, comprises fresh lettuce pretreatment, EDTA-Na solution color protection, blanching, magnesium acetate-acetic acid zinc solution protects look, negative pressure height frequency microwave combination is dry, packaging storage; Concrete steps are:
(1) fresh lettuce pretreatment: by fresh lettuce defoliation, peeling, cleaning, be cut into the cube of 1cm × 1cm, or be cut into that diameter is 12mm, thickness is the disc-shaped of 5mm;
(2) EDTA-Na solution color protection process: 30min is soaked to the EDTA-Na solution that lettuce mass concentration after pretreatment is 1%, carries out color retention;
(3) blanching: the lettuce after step (2) being processed is placed in the deactivation that 95 DEG C of water blanching 3min carry out material enzyme, and taking-up drains;
(4) magnesium acetate-acetic acid zinc solution protects look: after blanching, lettuce adopts mass concentration to be that the magnesium acetate of 1% and the zinc acetate color stabilizer solution of 1% soak 30 ~ 60min, and pH value of solution is adjusted to 7.5;
(5) height frequency negative-pressure microwave combination drying; Be divided into two benches to carry out drying to material, the first stage adopts the microwave that vacuum is 0.04 ~ 0.06MPa negative pressure, frequency is 2450MHz to carry out spouted drying, and microwave power is 300 ~ 400W, and drying time is 20 ~ 35min; Second stage adopts the microwave that vacuum is 0.06 ~ 0.08MPa negative pressure, frequency is 915MHz to carry out spouted drying, and microwave power is 200 ~ 300W, and drying time is 10 ~ 25min, controls to be dried to material moisture wet basis 6%; Two benches order can be exchanged;
(6) packaging storage: dry end is cooled to room temperature, adopts Polythene Bag to pack, lucifuge storage under every bag of 300-500g normal temperature.
Beneficial effect of the present invention: the present invention adopts 2450MHz microwave and the drying of 915MHz microwave combination, and technique has novelty more; 915MHz microwave penetration power is strong, shortens drying time, adds the useful load of equipment.The homogenising of the low-and high-frequency microwave combination dry technology adopted is with the obvious advantage, temperature difference the highest in whole dry run is lower than 2.1 DEG C, dried lettuce particle chlorophyll content high (0.081mg/g), after reconstitution rate high (5.3 ~ 5.7), rehydration, mouthfeel better (hardness number 1.98 ~ 2.16kg), farthest maintains the original color and luster of product, local flavor and nutritive value.
Detailed description of the invention
First 2450MHz microwave under embodiment 1 negative pressure, then the processing of 915 MHz microwave pulse combination drying lettuce blocks
Fresh lettuce carries out removing the peel, defoliation, cleaning, stripping and slicing (cube of 1cm × 1cm, or diameter be 12mm, thickness is the disk of 5mm), colour protecting liquid (mass concentration is the EDTA-Na of 1%) carries out immersion treatment (duration 30 min).Be placed in 95 DEG C of water blanching 3min by protecting look good lettuce block, carry out the deactivation of enzyme in material, taking-up drains; Then lettuce block after blanching is immersed immersion 30 ~ 60min in the acetic acid zinc solution of the magnesium acetate-1% of 1% to carry out protecting look, pH value of solution is adjusted to 7.5.
In two stages drying is carried out to lettuce block.First stage adopt frequency be the microwave of 2450MHz under negative pressure (vacuum is 0.04 ~ 0.06MPa) carry out spouted drying, microwave power is 400W, and drying time is 30 ~ 35min; Second stage adopt frequency be the microwave of 915MHz under negative pressure (vacuum is 0.06 ~ 0.08MPa) carry out spouted drying, microwave power is 300W, and drying time is 10 ~ 15min, control be dried to material moisture wet basis 6%; Take out sample after drying, adopt Polythene Bag to pack, the preservation of normal temperature lucifuge.
The brittleness (taking crushing force as standard/g) of gained sample reaches 1100 ~ 1200g, and the hardness number after rehydration is 1988 ~ 2160g, has higher elasticity after rehydration.Lettuce block is in dry run, and the drying uniformity of moisture, aberration and shrinkage factor is respectively 1.5% ~ 2%, 8.6% and 9.4%, and the homogenising drying in later stage is with the obvious advantage.V
ccontent is 0.028 ~ 0.032mg/g, and chlorophyllous content is 0.078 ~ 0.081mg/g, maintains original color and luster, local flavor and nutriment preferably.
First 915MHz microwave under embodiment 2 negative pressure, then the processing of 2450 MHz microwave pulse combined drying lettuce blocks
Fresh lettuce carries out removing the peel, defoliation, cleaning, stripping and slicing (cube of 1cm × 1cm, or diameter be 12mm, thickness is the disk of 5mm), colour protecting liquid (mass concentration is the EDTA-Na of 1%) carries out immersion treatment (duration 30 min).Be placed in 95 DEG C of water blanching 3min by protecting look good lettuce block, carry out the deactivation of enzyme in material, taking-up drains; Then by after blanching lettuce block immerse 1% magnesium acetate, 1% acetic acid zinc solution in soak 30 ~ 60min carry out protecting look, pH value of solution is adjusted to 7.5.
In two stages drying is carried out to lettuce block.First stage adopt frequency be the microwave of 915MHz under negative pressure (vacuum is 0.06 ~ 0.08MPa) carry out spouted drying, microwave power is 200W, and drying time is 20 ~ 25min; Second stage adopt frequency be the microwave of 2450MHz under negative pressure (vacuum is 0.04 ~ 0.06MPa) carry out spouted drying, microwave power is 300W, and drying time is 20 ~ 25min, control be dried to material moisture wet basis 6%; Take out sample after drying, adopt Polythene Bag to pack, the preservation of normal temperature lucifuge.
The brittleness (taking crushing force as standard/g) of gained sample is 1100 ~ 1200g, has higher elasticity after rehydration.Lettuce block is in dry run, and the drying uniformity of moisture, aberration and shrinkage factor is respectively 1.5% ~ 2%, 7.5% and 8.3%, and the homogenising drying in early stage is with the obvious advantage.V
ccontent is 0.028 ~ 0.035mg/g, and chlorophyllous content is 0.078 ~ 0.081mg/g, maintains original color and luster, local flavor and nutriment preferably.
Claims (1)
1. the method for the dry conditioning lettuce quality of height frequency microwave combination under negative pressure, is characterized in that comprising fresh lettuce pretreatment, EDTA-Na solution color protection, blanching, magnesium acetate-acetic acid zinc solution protects look, negative pressure height frequency microwave combination is dry, packaging storage; Concrete steps are:
(1) fresh lettuce pretreatment: by fresh lettuce defoliation, peeling, cleaning, be cut into the cube of 1cm × 1cm, or be cut into that diameter is 12mm, thickness is the disc-shaped of 5mm;
(2) EDTA-Na solution color protection process: 30min is soaked to the EDTA-Na solution that lettuce mass concentration after pretreatment is 1%, carries out color retention;
(3) blanching: the lettuce after step (2) being processed is placed in the deactivation that 95 DEG C of water blanching 3min carry out material enzyme, and taking-up drains;
(4) magnesium acetate-acetic acid zinc solution protects look: after blanching, lettuce adopts mass concentration to be that the magnesium acetate of 1% and the zinc acetate color stabilizer solution of 1% soak 30 ~ 60min, and pH value of solution is adjusted to 7.5;
(5) height frequency negative-pressure microwave combination drying; Be divided into two benches to carry out drying to material, the first stage adopts the microwave that vacuum is 0.04 ~ 0.06MPa negative pressure, frequency is 2450MHz to carry out spouted drying, and microwave power is 300 ~ 400W, and drying time is 20 ~ 35min; Second stage adopts the microwave that vacuum is 0.06 ~ 0.08MPa negative pressure, frequency is 915MHz to carry out spouted drying, and microwave power is 200 ~ 300W, and drying time is 10 ~ 25min, controls to be dried to material moisture wet basis 6%; Two benches order can be exchanged;
(6) packaging storage: dry end is cooled to room temperature, adopts Polythene Bag to pack, lucifuge storage under every bag of 300-500g normal temperature.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146366A (en) * | 2015-10-16 | 2015-12-16 | 江南大学 | Method for preparing leisure crispy bean granules by adopting combined drying of medium-short wave infrared vacuum and negative-pressure microwave pulse spraying |
| CN108703330A (en) * | 2018-05-23 | 2018-10-26 | 北京工商大学 | A kind of method of vacuum impulse and the spouted microwave combining drying balsam pear of underbalance pulse |
| CN108936424A (en) * | 2018-05-23 | 2018-12-07 | 北京工商大学 | A kind of method of vacuum impulse and the spouted microwave combining drying cucumber of underbalance pulse |
| CN110285655A (en) * | 2019-07-23 | 2019-09-27 | 南京晓庄学院 | A kind of Hericium erinaceus drying system and method that pulsed microwave is hot air combined |
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Cited By (7)
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| CN105146366A (en) * | 2015-10-16 | 2015-12-16 | 江南大学 | Method for preparing leisure crispy bean granules by adopting combined drying of medium-short wave infrared vacuum and negative-pressure microwave pulse spraying |
| CN105146366B (en) * | 2015-10-16 | 2018-10-26 | 江南大学 | A kind of method that the infrared vacuum of intermediate waves prepares the crisp grain of legume fallow with the spouted combined drying of negative-pressure microwave pulse |
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| CN108936424A (en) * | 2018-05-23 | 2018-12-07 | 北京工商大学 | A kind of method of vacuum impulse and the spouted microwave combining drying cucumber of underbalance pulse |
| CN108703330B (en) * | 2018-05-23 | 2021-03-26 | 北京工商大学 | Method for drying bitter gourds by combining vacuum pulsation and negative pressure pulse spouting microwaves |
| CN108936424B (en) * | 2018-05-23 | 2021-05-25 | 北京工商大学 | Method for drying cucumbers by combining vacuum pulsation and negative pressure pulse spouted microwaves |
| CN110285655A (en) * | 2019-07-23 | 2019-09-27 | 南京晓庄学院 | A kind of Hericium erinaceus drying system and method that pulsed microwave is hot air combined |
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