CN105875804B - A kind of method that the blanching of ultrasonic wave auxiliary combines the dry improvement day lily dried product color of series connection - Google Patents
A kind of method that the blanching of ultrasonic wave auxiliary combines the dry improvement day lily dried product color of series connection Download PDFInfo
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- CN105875804B CN105875804B CN201610311210.1A CN201610311210A CN105875804B CN 105875804 B CN105875804 B CN 105875804B CN 201610311210 A CN201610311210 A CN 201610311210A CN 105875804 B CN105875804 B CN 105875804B
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- day lily
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- blanching
- ultrasonic wave
- dried product
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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
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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
- A23B7/02—Dehydrating; Subsequent reconstitution
Abstract
A kind of method that the blanching of ultrasonic wave auxiliary combines the dry improvement day lily dried product color of series connection, belongs to deep-processing technical field of agricultural products.The present invention is using new hemerocallis as raw material, by day lily classification, cleaning, except stem, ultrasonic wave auxiliary blanching, hot air combined vacuum microwave drying, packaging.The method of the present invention combines ultrasonic pretreatment with combined drying, improve the color of day lily dried product by controlling enzymatic browning and non-enzymatic browning, ultrasonic wave reduces the time of heat treatment to the maximum extent, achieve the purpose that enzyme deactivation controlling enzymatic browning, reduce the loss of the thermal sensitivity nutrient such as total phenol, vitamin C again, combination drying shortens drying time to hot air combined vacuum microwave stage by stage, avoids the phenomenon of temperature distribution unevenness in drying process, effectively control non-enzymatic browning.Day lily dried product color produced is excellent, nutritional quality is high, rehydration is good.
Description
Technical field
The present invention relates to a kind of auxiliary blanchings of ultrasonic wave to combine the dry method for improving day lily dried product color of series connection, belongs to
In deep-processing technical field of agricultural products.
Background technique
Day lily (Hemerocallis citrina Baroni) is also known as datlily, belongs to hundred careless section hemerocallis, is for many years
Raw persistent root herbs, nature and flavor sweet and cool-natured have hemostasis, anti-inflammatory, heat-clearing, dampness removing, help digestion, improving eyesight, tranquilizing the mind and other effects, to spit blood,
Stool band blood, urinary obstruction, insomnia, agalactia etc. have curative effect.Storage period at day lily florescence is shorter, as not in time after picking
Processing easily changes colour and rots, and dewatering drying is that day lily stores common processing method.Color is evaluation dehydration chrysanthemum vegetable
The main indicator of matter, influence factor mainly have enzymatic browning and non-enzymatic browning.
Water-removing is drying one of the first process processed of day lily, passes through peroxidase, the polyphenol in passivation hemerocallis
The oxidase actives such as oxidizing ferment inhibit enzymatic browning, to day lily dried product color and quality play conclusive effect.Two
Sulfur oxide and sulphite processing are one of methods more common in current day lily dried product water-removing processing, can mass disposal
Raw material, energy consumption is lower, but is also easy to produce sulfur dioxide residue in processing, if concentration improper use, will cause pyrosulfurous acid in vegetable
The content of sodium is exceeded.Hot water and steam blanching are common hot water-removing modes, can effective inactive enzyme Restrain browning, but thermal sensitivity and
Degradation and oxidation easily occur in particular during a heating process for water-soluble nutrients to reduce the nutritional quality of dried product.Ultrasonic energy
Crunch, shearing force and high temperature are generated in the medium, these effects can change the physico-chemical structure of material, to improve the biography of matter
It passs.When ultrasonic wave acts on enzyme molecule, the energy of release makes the conformation of enzyme molecule change, and accelerates the deactivation rate of enzyme,
To reduce enzymatic browning.
Non-enzymatic browning during fruit and vegetable dryness includes the brown stain that Maillard reaction and caramelization generate, and is influenced
An important factor for dried product color.Reaction temperature is reduced, shortening the reaction time is non-enzymatic browning during control fruit and vegetable dryness
Effective means.Combined drying is to combine two or more drying mode in series or in parallel, different
The suitable drying mode of water smoking selection, realizes highly effective drying process, the high-quality product of output with this.Combined drying is more single
Drying mode is compared, and the color of dried product can be effectively improved, and improves grinding for dried product Color Quality by combined drying at present
Studying carefully has many reports, but ultrasonic pretreatment is combined with combined drying through controlling enzymatic browning and non-enzymatic browning improves
There is not been reported for the research of fruit-vegetable dried product color.
Present invention pretreatment assists blanching controlling enzymatic browning using ultrasonic wave, dry using hot air combined vacuum microwave point
Stage combination drying control non-enzymatic browning, improves the color of day lily dried product with this, improves the quality of product.
Summary of the invention
Technical problem:
A kind of method that the blanching of ultrasonic wave auxiliary combines the dry improvement day lily dried product color of series connection, it is auxiliary by ultrasonic wave
Blanching controlling enzymatic browning is helped, combination drying controls non-enzymatic browning to hot air combined vacuum microwave stage by stage, and it is drying to improve day lily
Product color.
Technical solution: a kind of method that the blanching of ultrasonic wave auxiliary combines the dry improvement day lily dried product color of series connection, with
New hemerocallis is raw material, by day lily classification, cleaning, except stem, the blanching of ultrasonic wave auxiliary, hot air combined vacuum microwave drying,
Packaging.Specific embodiment is as follows:
1. sorting: selecting fresh, the consistent day lily of maturity is raw material；
2. cleaning removes stem: after day lily cleaning, rhizome being removed；
3. ultrasonic wave assists blanching: it beaker is fitted into distilled water is placed in ultrasonic device and be heated to blanching temperature, temperature 80
~90 DEG C, hemerocallis is put into beaker and is ultrasonically treated, frequency 40kHz, 0.35~0.45W/cm of power density2, place
Manage 40~60s of time；
4. hot air combined vacuum microwave drying:
Heated-air drying: the ultrasonic wave auxiliary pretreated day lily of blanching is placed in air dry oven, temperature 50~60
DEG C, wind speed 0.5m/s, drying to transfer point moisture is 50~70%；
Intermittent vacuum microwave drying: being placed in intermittently drying in vacuum microwave drying device for the day lily after heated-air drying,
75~85kPa of vacuum degree, first segment Microwave emission power are 8~10W/g, 40~60s of microwave time, 20~40s of interval, circulation
1~2 time；Second segment transmission power is 5~8W/g, 20~40s of microwave time, is recycled 1~2 time, until day lily water content is lower than
5%；
5. packaging: day lily is cooled to room temperature after drying, and nitrogen-filled packaging is placed in the aluminium plastic bag of good airproof performance
It is stored at air drying.
Beneficial effects of the present invention:
1. it is to make insulating particles that violent mechanical movement occur using ultrasonic wave that pretreatment stage ultrasonic wave, which assists blanching, cut
Ultrasonic wave is combined the inactivation for accelerating enzyme by the mechanism that the covalent bond between disconnected macromolecular causes the structure of matter to change with heat treatment,
The purpose for reaching short time high temperature enzyme deactivation can reduce enzymatic browning, improve the retention rate of nutrient during blanching, while ultrasound
The void effect of wave can effectively exclude the micro-bubble in water, reduce oxygen in water, be further reduced the oxidation of nutrient
Degradation.
2. drying stage uses hot air combined vacuum microwave drying, heated-air drying early period removes day lily surface moisture, after
Phase vacuum microwave drying heats inside day lily, and moisture is made to be quickly moving toward surface, while removing interior free surface moisture, has both improved single dry
The drying efficiency of dry mode shortens drying time, and avoids the phenomenon of temperature distribution unevenness in vacuum microwave heating process, effectively
Control non-enzymatic browning improves the color of day lily dried product with this.
3. oxidizing ferment inactivation time significantly shortens compared with conventional hot water's blanching after ultrasonic wave added blanching, wherein peroxidase goes out
Live time shortens 28~40%, and polyphenol oxidase inactivation time shortens 25~30%, and ascorbic acid oxidase inactivation time shortens
28~50%；Ultrasonic wave auxiliary blanching combines the day lily dried product color of production with combined drying close to fresh sample, with routine
The product of single heated-air drying production is compared after scalding, and Δ E significantly reduces (>=25%), the significant decrease of brown stain degree (>=
25%), chlorophyll content significantly improves (>=28%)；Nutrient retention rate significantly improves, wherein total phenol retention rate improve (>=
20%), vitamin C retention rate improves (>=20%)；Ultrasound pretreatment promotes to form microchannel inside day lily, makes chrysanthemum dried vegetable
The rehydration ratio of product improves 15~20%.
4. the day lily dried product color that ultrasonic wave assists blanching that hot air combined vacuum microwave drying is combined to produce is excellent, nutrition
Quality is high, rehydration is good.
Specific embodiment
The following examples are a further detailed description of the invention, but are not meant to any limit of the invention
System.
Embodiment
Selecting fresh, the consistent day lily of maturity is raw material；Day lily cleaning is removed into stem；Ultrasonic wave auxiliary is carried out to scald
Drift, 80~90 DEG C of blanching temperature, frequency 40kHz, 0.35~0.45W/cm of power density2, handle 40~60s of time；It will be ultrasonic
Day lily after auxiliary blanching is placed in air dry oven, 50~60 DEG C of temperature, wind speed 0.5m/s, dry to be to transfer point moisture
50~70%, the fructus arctii piece of heated-air drying is put into vacuum microwave drying case, 75~85kPa of vacuum degree, first segment microwave hair
Penetrating power is 8~10W/g, 40~60s of microwave time, and 20~40s of interval is recycled 1~2 time；Second segment transmission power be 5~
8W/g, 20~40s of microwave time are recycled 1~2 time, until day lily water content is lower than 5%；Day lily is cooled to after drying
Room temperature, nitrogen-filled packaging are placed at air drying and store in the aluminium plastic bag of good airproof performance.Compared to single hot wind after conventional blanching
Drying mode, ultrasonic wave auxiliary blanching combine the day lily brown stain degree of hot air combined vacuum microwave drying production to reduce
25.6%, chlorophyll content improves 28.5%, and total phenol content improves 23.2%, and vitamin C improves 20.2%, rehydration ratio
18.4% is improved, shows that day lily dried product has preferably color, the reservation of higher nutriment and stronger rehydration energy
Power.
Claims (1)
1. a kind of ultrasonic wave auxiliary blanching combines the dry method for improving day lily dried product color of series connection, it is with new hemerocallis
Raw material, by day lily classification, cleaning, except stem, ultrasonic wave auxiliary blanching, hot air combined vacuum microwave drying, packaging, specific implementation
Scheme is as follows:
1. sorting: selecting fresh, the consistent day lily of maturity is raw material；
2. cleaning removes stem: after day lily cleaning, rhizome being removed；
3. ultrasonic wave assists blanching: it beaker is fitted into distilled water is placed in ultrasonic device and be heated to blanching temperature, 90 DEG C of temperature, to
It is put into hemerocallis in beaker to be ultrasonically treated, frequency 40kHz, 0.35~0.45W/cm of power density2, handle time 40s；
4. hot air combined vacuum microwave drying:
Heated-air drying: the ultrasonic wave auxiliary pretreated day lily of blanching is placed in air dry oven, 50~60 DEG C of temperature, wind
Fast 0.5m/s, drying to transfer point moisture are 50~70%；
Intermittent vacuum microwave drying: the day lily after heated-air drying is placed in intermittently drying in vacuum microwave drying device, vacuum
75~85kPa is spent, first segment Microwave emission power is 8~10W/g, 40~60s of microwave time, 20~40s of interval, circulation 1~2
It is secondary；Second segment transmission power is 5~8W/g, 20~40s of microwave time, is recycled 1~2 time, until day lily water content is lower than 5%；
5. packaging: day lily is cooled to room temperature after drying, and nitrogen-filled packaging is placed in room temperature in the aluminium plastic bag of good airproof performance
It is stored at dry.
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| CN201610311210.1A CN105875804B (en) | 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 |
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| CN201610311210.1A CN105875804B (en) | 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 |
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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 |
| CN107242287B (en) * | 2017-02-09 | 2020-05-22 | 陕西科技大学 | Superheated steam blanching and combined drying integrated 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 |
| 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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| CN104304426A (en) * | 2014-11-07 | 2015-01-28 | 江苏省农业科学院 | Method for uniformly drying agaricus bisporus slices through variable-frequency ultrasound-assisted impregnation pretreatment and vacuum microwaves |
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