CN105875804A - Method for improving color of dried day lily product by combining ultrasonic-assisted blanching with cascade drying - Google Patents

Method for improving color of dried day lily product by combining ultrasonic-assisted blanching with cascade drying Download PDF

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Publication number
CN105875804A
CN105875804A CN201610311210.1A CN201610311210A CN105875804A CN 105875804 A CN105875804 A CN 105875804A CN 201610311210 A CN201610311210 A CN 201610311210A CN 105875804 A CN105875804 A CN 105875804A
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drying
radix hemerocalis
hemerocalis plicatae
dried
hot air
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CN105875804B (en
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李大婧
张钟元
刘春泉
赵江涛
马瑞
宋江峰
牛丽影
崔莉
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Jiangsu Academy of Agricultural Sciences
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/01—Preserving by heating by irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention relates to a method for improving the color of a dried day lily product by combining ultrasonic-assisted blanching with cascade drying, belonging to the technical field of agricultural product deep processing. The method takes fresh day lily as raw material, and comprises the steps of classifying the day lily, cleaning, removing stems, carrying out ultrasonic-assisted blanching, carrying out hot air-combined vacuum microwave drying and packaging. The method combines ultrasonic pretreatment with combined drying, and can change the color of the dried day lily product by controlling enzymatic browning and non-enzymatic browning; the time of heat treatment is shortened by ultrasonic waves to the utmost extent, so that the aim of controlling enzymatic browning by enzyme deactivation is achieved, and the loss of heat-sensitive nutrients such as total phenols and vitamin C is reduced; the drying time is shortened by hot air-combined vacuum microwave combination drying in stages, so that the phenomenon of uneven temperature distribution is avoided in a drying process, and non-enzymatic browning is effectively controlled. The produced dried day lily product is good in color, high in nutritional quality and good in rehydration characteristic.

Description

A kind of ultrasonic assistant blanch combines series connection and is dried the method improving Radix hemerocalis plicatae dry products color and luster
Technical field
The present invention relates to a kind of ultrasonic assistant blanch and combine the dry side improving Radix hemerocalis plicatae dry products color and luster of series connection Method, belongs to deep-processing technical field of agricultural products.
Background technology
Radix hemerocalis plicatae (Hemerocallis citrina Baroni), also known as Datlily, belongs to BAICAO section hemerocallis, is Perennial root herbaceous plant, its nature and flavor are sweet cool, have hemostasis, antiinflammatory, heat clearing away, dampness removing, help digestion, improving eyesight, The effect such as calming the nerves, to spitting blood, stool band blood, urinary obstruction, insomnia, agalactia etc. have curative effect.Hemerocallis citrina Baroni The cauliflower term storage phase is shorter, and as processed not in time after harvesting, easily variable color and rotting, dewatering drying is Radix hemerocalis plicatae The processing mode that storage is conventional.Color and luster is the leading indicator evaluating dehydration Radix hemerocalis plicatae quality, and influence factor mainly has Enzymatic browning and non-enzymatic browning.
Completing is one of drying operation first processed of Radix hemerocalis plicatae, its by the peroxidase in passivation hemerocallis, The oxidase actives such as polyphenol oxidase suppress enzymatic browning, and Radix hemerocalis plicatae dry products color and luster and quality are played decision The effect of property.Sulfur dioxide and sulfiting are that current Radix hemerocalis plicatae dry products completes more common side in processing One of method, can mass disposal raw material, energy consumption is relatively low, but processing in be easily generated sulfur dioxide residue, if concentration Improper use, can cause the content overproof of sodium pyrosulfite in vegetable.The heat that hot water and steam blanching are conventional is killed Blue or green mode, can effective inactive enzyme Restrain browning, but thermal sensitivity and water-soluble nutrients are the easiest There is degraded and oxidation thus reduce the nutritional quality of dry products.Ultrasonic wave energy produce in media as well crunch, Shearing force and high temperature, these effects can change the physico-chemical structure of material, thus improve the transmission of matter.Ultrasound wave is made When enzyme molecule, the energy of its release makes the conformation of enzyme molecule change, and accelerates the deactivation rate of enzyme, from And reduce enzymatic browning.
Non-enzymatic browning during fruit and vegetable dryness includes the brown stain that Maillard reaction and caramelization produce, and is also Affect the key factor of dry products color and luster.Reducing reaction temperature, the shortening response time is to control fruit and vegetable dryness process The effective means of middle non-enzymatic browning.Combined drying is with serial or parallel by two or more drying mode Mode combine, select suitable drying mode in different water smoking, realize highly effective drying process with this, The product that output is high-quality.The more single drying mode of combined drying is compared, and can be effectively improved the color and luster of dry products, At present improve the research of dry products Color Quality by combined drying and have many reports, but by ultrasonic pretreatment and Combined drying combines and improves the research of fruit-vegetable dried product color and luster still by controlling enzymatic browning and non-enzymatic browning Have no report.
Pretreatment of the present invention uses ultrasonic assistant blanch controlling enzymatic browning, is dried and uses hot air combined vacuum micro- Wavelength-division stage combination drying control non-enzymatic browning, improves the color and luster of Radix hemerocalis plicatae dry products with this, improves the product of product Matter.
Summary of the invention
Technical problem:
A kind of ultrasonic assistant blanch combines series connection and is dried the method improving Radix hemerocalis plicatae dry products color and luster, by ultrasonic Ripple auxiliary blanch controlling enzymatic browning, hot air combined vacuum microwave combination drying stage by stage controls non-enzymatic browning, carries High Radix hemerocalis plicatae dry products color and luster.
Technical scheme: a kind of ultrasonic assistant blanch combines series connection and is dried the method improving Radix hemerocalis plicatae dry products color and luster, With new hemerocallis as raw material, by Radix hemerocalis plicatae classification, clean, except stem, ultrasonic assistant blanch, hot air combined Vacuum microwave drying, packaging.Specific embodiments is as follows:
1. select materials: selecting Radix hemerocalis plicatae fresh, that Maturity is consistent is raw material；
2. clean except stem: after Radix hemerocalis plicatae is cleaned, rhizome is removed；
3. ultrasonic assistant blanch: beaker is loaded distilled water and is placed in ultrasonic device and is heated to blanching temperature, Temperature 80～90 DEG C, put into hemerocallis in beaker and carry out supersound process, frequency 40kHz, power density 0.35～0.45W/cm2, process the time 40～60s；
The most hot air combined vacuum microwave drying:
Hot air drying: pretreated for ultrasonic assistant blanch Radix hemerocalis plicatae is placed in air dry oven, temperature 50～60 DEG C, wind speed 0.5m/s, be dried to transfer point moisture be 50～70%；
Intermittent vacuum microwave drying: the Radix hemerocalis plicatae after hot air drying is placed in vacuum microwave drying device interval dry Dry, vacuum 75～85kPa, first paragraph Microwave emission power is 8～10W/g, the microwave time 40～60s, Intermittently 20～40s, circulate 1～2 time；It is 5～8W/g that second segment launches power, the microwave time 20～40s, Circulate 1～2 time, to Radix hemerocalis plicatae water content less than 5%；
5. packaging: being dried Radix hemerocalis plicatae after terminating and be cooled to room temperature, nitrogen gas packing is at the aluminium plastic bag of good airproof performance In, it is placed at normal temperature drying preserving.
Beneficial effects of the present invention:
1. the blanch of pretreatment stage ultrasonic assistant is to utilize ultrasound wave to make insulating particles that violent machinery fortune to occur Dynamic, cut off the mechanism that the covalent bond between macromole causes the structure of matter to change, ultrasound wave is combined with heat treatment phase Accelerate the inactivation of enzyme, arrive the purpose of short time high temperature enzyme denaturing, enzymatic browning can be reduced, during improving burn The retention rate of nutrient, the void effect of ultrasound wave can effectively get rid of the micro-bubble in water simultaneously, reduces water Middle dissolved oxygen, reduces the oxidative degradation of nutrient further.
2. drying stage uses hot air combined vacuum microwave drying, and Radix hemerocalis plicatae surface water removed by early stage hot air drying Point, inside later stage vacuum microwave drying heating Radix hemerocalis plicatae, make moisture be quickly moving toward surface, remove inside and outside water simultaneously Point, both improved the drying efficiency of single drying mode, and shortened drying time, avoid again vacuum microwave heating process The phenomenon that middle temperature distribution is uneven, effectively control non-enzymatic browning improve the color and luster of Radix hemerocalis plicatae dry products with this.
3. ultrasonic wave added blanch rear oxidation enzyme-deactivating time more conventional scalding significantly shortens, wherein peroxidating The thing enzyme-deactivating time shortens 28～40%, and polyphenol oxidase inactivation time shortens 25～30%, ascorbic acid oxygen Change enzyme-deactivating time shortening 28～50%；Ultrasonic assistant blanch combine with combined drying produce Hemerocallis citrina Baroni dried vegetable Combinations color and lustre is close to fresh sample, and compared with the product that single hot air drying after conventional hot water's blanch produces, Δ E is notable Reducing (>=25%), brown stain degree significantly reduces (>=25%), and chlorophyll content significantly improves (>=28%)； Nutrient retention rate significantly improves, and wherein total phenols retention rate improves (>=20%), and vitamin C retention rate improves (>=20%)；Ultrasonic pretreatment promotes that Radix hemerocalis plicatae is internally formed microchannel, makes the rehydration ratio of Radix hemerocalis plicatae dry products Improve 15～20%.
4. ultrasonic assistant blanch combine hot air combined vacuum microwave drying produce Radix hemerocalis plicatae dry products color and luster excellent, Nutritional quality is high, rehydration is good.
Detailed description of the invention
The following examples are that the present invention is described in further detail, but be not meant to the present invention any Limit.
Embodiment
Selecting Radix hemerocalis plicatae fresh, that Maturity is consistent is raw material；Radix hemerocalis plicatae is cleaned except stem；Carry out ultrasound wave auxiliary Help blanch, blanching temperature 80～90 DEG C, frequency 40kHz, power density 0.35～0.45W/cm2, during process Between 40～60s；Radix hemerocalis plicatae after ultrasonic wave added blanch is placed in air dry oven, temperature 50～60 DEG C, wind Speed 0.5m/s, being dried to transfer point moisture is 50～70%, the Fructus Arctii sheet of hot air drying is put into vacuum microwave and does In dry case, vacuum 75～85kPa, first paragraph Microwave emission power is 8～10W/g, the microwave time 40～ 60s, intermittently 20～40s, circulate 1～2 time；Second segment launch power be 5～8W/g, the microwave time 20～ 40s, circulates 1～2 time, to Radix hemerocalis plicatae water content less than 5%；It is dried Radix hemerocalis plicatae after terminating and is cooled to room temperature, Nitrogen gas packing, in the aluminium plastic bag of good airproof performance, is placed at normal temperature drying preserving.After comparing conventional blanch single Hot air drying mode, ultrasonic assistant blanch combines the Radix hemerocalis plicatae brown stain degree that hot air combined vacuum microwave drying produces Reducing 25.6%, chlorophyll content improves 28.5%, and total phenol content improves 23.2%, and vitamin C carries High by 20.2%, rehydration ratio improves 18.4%, shows that Radix hemerocalis plicatae dry products has preferably color and luster, higher Nutrient substance retains and stronger rehydration ability.

Claims (1)

1. ultrasonic assistant blanch combines series connection and is dried the method improving Radix hemerocalis plicatae dry products color and luster, with fresh Radix hemerocalis plicatae is raw material, by Radix hemerocalis plicatae classification, clean, except stem, ultrasonic assistant blanch, hot air combined vacuum micro- Ripple is dried, packs.Specific embodiments is as follows:
1. select materials: selecting Radix hemerocalis plicatae fresh, that Maturity is consistent is raw material；
2. clean except stem: after Radix hemerocalis plicatae is cleaned, rhizome is removed；
3. ultrasonic assistant blanch: beaker is loaded distilled water and is placed in ultrasonic device and is heated to blanching temperature, temperature Spend 80～90 DEG C, in beaker, put into hemerocallis carry out supersound process, frequency 40kHz, power density 0.35～ 0.45W/cm2, process the time 40～60s；
The most hot air combined vacuum microwave drying:
Hot air drying: pretreated for ultrasonic assistant blanch Radix hemerocalis plicatae is placed in air dry oven, temperature 50～60 DEG C, wind speed 0.5m/s, be dried to transfer point moisture be 50～70%；
Intermittent vacuum microwave drying: the Radix hemerocalis plicatae after hot air drying is placed in vacuum microwave drying device interval dry Dry, vacuum 75～85kPa, first paragraph Microwave emission power is 8～10W/g, the microwave time 40～60s, Intermittently 20～40s, circulate 1～2 time；It is 5～8W/g that second segment launches power, the microwave time 20～40s, Circulate 1～2 time, to Radix hemerocalis plicatae water content less than 5%；
5. packaging: be dried terminate after Radix hemerocalis plicatae be cooled to room temperature, nitrogen gas packing in the aluminium plastic bag of good airproof performance, It is placed at normal temperature drying preserving.
CN201610311210.1A 2016-05-09 2016-05-09 A kind of method that the blanching of ultrasonic wave auxiliary combines the dry improvement day lily dried product color of series connection Active CN105875804B (en)

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CN106578001A (en) * 2016-12-14 2017-04-26 浙江省林业科学研究院 Staphylea bumalda instant vegetable and processing method thereof
CN107242287A (en) * 2017-02-09 2017-10-13 陕西科技大学 A kind of superheated steam blanching and combination drying integral processing method and equipment
CN107495082A (en) * 2017-09-30 2017-12-22 福建农林大学 A kind of fast food pumpkin powder solar-assisted heat pump drying means
CN107518057A (en) * 2017-08-10 2017-12-29 广西柳城县绿之缘生态农业科技有限公司 It is dehydrated the processing method of day lily
CN108323564A (en) * 2017-12-21 2018-07-27 安徽师范大学 Microwave blanching methods for fresh-cut potato prevent-browning
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
CN109793041A (en) * 2018-12-14 2019-05-24 国投中鲁果汁股份有限公司 Collard fresh-cut water-removing is protected green lands process equipment
CN109875000A (en) * 2019-03-25 2019-06-14 江苏大学 A method of blanching water-removing being carried out to fruits and vegetables using ultrasonic wave added
CN110122553A (en) * 2019-05-08 2019-08-16 中国农业大学 A kind of method of the dry Pleurotus eryngii of ultrasonic wave assisted microwave synthesis
CN113558166A (en) * 2020-04-28 2021-10-29 中国农业机械化科学研究院 Microwave-assisted drying method for agricultural products
CN114027496A (en) * 2021-11-12 2022-02-11 四川旅游学院 Processing method for preparing spicy kapok cotton pistils
CN114468250A (en) * 2022-01-05 2022-05-13 山东农业大学 Garlic slice ultrasonic pretreatment and multi-stage variable-temperature energy-saving drying method

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Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106578001A (en) * 2016-12-14 2017-04-26 浙江省林业科学研究院 Staphylea bumalda instant vegetable and processing method thereof
CN107242287A (en) * 2017-02-09 2017-10-13 陕西科技大学 A kind of superheated steam blanching and combination drying integral processing method and equipment
CN107518057A (en) * 2017-08-10 2017-12-29 广西柳城县绿之缘生态农业科技有限公司 It is dehydrated the processing method of day lily
CN107495082A (en) * 2017-09-30 2017-12-22 福建农林大学 A kind of fast food pumpkin powder solar-assisted heat pump drying means
CN108323564A (en) * 2017-12-21 2018-07-27 安徽师范大学 Microwave blanching methods for fresh-cut potato prevent-browning
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
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
CN109793041A (en) * 2018-12-14 2019-05-24 国投中鲁果汁股份有限公司 Collard fresh-cut water-removing is protected green lands process equipment
CN109875000A (en) * 2019-03-25 2019-06-14 江苏大学 A method of blanching water-removing being carried out to fruits and vegetables using ultrasonic wave added
CN110122553A (en) * 2019-05-08 2019-08-16 中国农业大学 A kind of method of the dry Pleurotus eryngii of ultrasonic wave assisted microwave synthesis
CN113558166A (en) * 2020-04-28 2021-10-29 中国农业机械化科学研究院 Microwave-assisted drying method for agricultural products
CN114027496A (en) * 2021-11-12 2022-02-11 四川旅游学院 Processing method for preparing spicy kapok cotton pistils
CN114468250A (en) * 2022-01-05 2022-05-13 山东农业大学 Garlic slice ultrasonic pretreatment and multi-stage variable-temperature energy-saving drying method

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