CN108991097A - A kind of Dehydrated Vegetable Processing technique - Google Patents
A kind of Dehydrated Vegetable Processing technique Download PDFInfo
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- CN108991097A CN108991097A CN201810755567.8A CN201810755567A CN108991097A CN 108991097 A CN108991097 A CN 108991097A CN 201810755567 A CN201810755567 A CN 201810755567A CN 108991097 A CN108991097 A CN 108991097A
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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
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
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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
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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
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
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Abstract
The invention belongs to vegetable fresh-keeping processing technology fields, and in particular to a kind of Dehydrated Vegetable Processing technique.The present invention sprays the chemical conditioner containing sodium bicarbonate, potassium carbonate and citric acid before carrying out vacuum dehydrating at lower temperature, and wherein sodium bicarbonate and potassium carbonate hydrolysis generate OH‑, in alkalinity, vegetables elasticity and ductility can be increased, to promote vegetable moisture to evaporate, accelerate drying process, while reducing the loss of chlorophyll and vitamin, potassium ion facilitates the opening of vegetables stomata, also can play the role of promoting vegetable moisture evaporation, meanwhile citric acid not only reduces the alkalinity of drying aids, in case too strong alkalinity generates undesirable dehydrating effect, the effect of may also suppress bacterial reproduction, playing disinfection and sterilization during dewatering vegetable.Vacuum dehydrating at lower temperature is carried out after spraying chemical conditioner, drying process can be dramatically speeded up, vegetable moisture average content is made to be down to 4~6%, the chlorophyll storage rate that is averaged is 75% or more, and vitamin C storage rate is 77% or more.
Description
Technical field
The invention belongs to vegetable fresh-keeping processing technology fields, and in particular to a kind of Dehydrated Vegetable Processing technique.
Background technique
Due to greatly improving for people's living standard, the consciousness of healthy diet is thin, and operating pressure increases, amount of exercise
It reduces, therefore, the crowd of the rich and honour type disease such as hypertension, hyperlipidemia, obesity is caused to dramatically increase.In recent years, more and more
People notice that rich people's disease seriously threatens our health, and the understanding that people live to healthy diet steps up.It is strong
Health diet then requires us to take in animal protein less, mostly food vegetable and fruit, therefore, the consumption figure cumulative year after year of vegetables.So
And due to many reasons such as physiological aging, microorganism infringement and mechanical damages before and after vegetables harvesting, it is perishable rotten, intolerant to storage
Hiding.
Vegetables have the characteristics that leaf area is big, water content is high, tissue is tender and crisp, and it is fast to adopt the evaporation of rear moisture, vulnerable to mechanical damage,
Respiration is vigorous, generates a large amount of respiration heats, therefore yellow easily occurs, comes off and rots and be difficult to preservation and freshness, is fresh agricultural production
Fresh-keeping a kind of product is most difficult in product.Study vegetables fresh-keeping package technology, improve its storage & fresh-keeping period, and avoid the busy season by
Largely rot in preservation and freshness problem, dull season but lack supply the phenomenon that be vegetable basket build in need to solve it is important
Problem.The storage technique of vegetables mainly has cryopreservation, ice temperature fresh-keeping technology, controlled atmosphere and controlled atmospheric packing skill at present
Art, subatmospheric pressure storage technology, radiation preservation technology, high-voltage electrostatic field preservation technology, antistaling agent storage technique.Preservation by low temperature is vegetables
Wide one of preservation technology is applied in storage.The low-temperature storage techniques of vegetables study relatively more, the association with other technologies
Good storage effect is also achieved with the research used.Ice temperature refer to 0 DEG C with the temperature between vegetables chill point (freezing point)
Region is spent, " ice temperate zone " is also cried, the preservation technology that vegetables are stored in the range of ice temperate zone is known as ice temperature fresh-keeping.Yan Ruixiang etc. is logical
Cross the freezing point temperature of measurement garlic stems, soluble solid content and water content, it is determined that the correlation between three, for determination
The Icetemperature Storage condition of garlic stems provides theoretical foundation (the garlic stems freezing point temperature such as Yan Ruixiang, Jia Ning, Song Maoshu, soluble solid
Research [J] Food Science of content and water content correlation, 2007,28 (10): 554-557.).Ice-temperature technique is in fruit, water
Research on product is fresh-keeping is using more, and ice temperature research on vegetables is also rarely reported, in cold source, cool storage material, freezing point tune
The research of section agent etc. also needs further deeply.Controlled atmosphere (CA) is under cryogenic, to control the oxygen in storage environment
Gas, carbon dioxide content, it is different according to endurance of the different vegetable kind to gas, select corresponding oxygen and carbon dioxide dense
Degree, while also to consider the composite factors such as temperature, humidity, to make the reduction of vegetables respiration, nutriment consumption is reduced, after
Ripe aging course slows down, and keeps less quality and extends a kind of method of shelf-life.Controlled atmospheric packing (MAP) is inflated using infiltration
Property adjust the gas component ratio in packaging bag, while being also contemplated that the compatibility of vegetables and material, reach and reduce vegetables damage
Consumption, the effect of Shelf-life.Controlled atmosphere can obtain good effect, but adjust storage higher cost, apply more multiple
Miscellaneous and limit its application, the current application kind of inflation controlled atmospheric packing is seldom, and needs to combine other fresh-keeping measures
Good fresh-keeping effect can be played.The technical costs such as subatmospheric pressure storage technology, radiation preservation technology, high-voltage electrostatic field preservation technology compared with
Height, fresh-keeping effect is limited, limits its application.The antistaling agent fresh-keeping of vegetables extensive, common not as good as in fruit in the application of vegetables
Agent type mainly has physiological activity regulator and ethylene inhibitor etc..Lers A et al. is in the storage of parsley using red mould
Element, can be delayed by influencing the activity of superoxide dismutase, the enzymes such as catalase the aging of parsley (Lers A,
Jiang W B, Lomaniec E.Gibberellic acid and CO2additive effect in retarding
Postharvest senescence of parsley [J] .Journal of Food Science, 1998,63 (1): 66-
68.).1-mcp can be combined with ethylene receptor by specific as a kind of ethylene receptor inhibitor, block ethylene and its
The effect of anti-aging is played in the normal combination of receptor, the effect of ethene suppressing.Above-mentioned two classes antistaling agent to a certain extent can
Preservation is played, but fresh-keeping effect and application kind are limited, and not can solve vegetables mildew present in storage
The problem of rotting.
Dehydrated vegetables is also known as rehydration dish, is that fresh vegetables is sloughed big portion in vegetables by processing and fabricatings such as washing, drying
Manufactured a kind of dry vegetalbe after point moisture.Vegetables original color and nutritional ingredient are held essentially constant.Both it is easy to store and transport,
Vegetables production dull and rush season section can be effectively adjusted again.It is dipped in i.e. resilient in clear water when as long as edible, and retains vegetables original
Color, nutrition and the flavor come.For more other fresh vegetables, dehydrated vegetables have it is small in size, light-weight, enter water and will answer
The features such as original, convenient transport.It is not only delicious when edible, color is fresh, but also be able to maintain original nutritive value.Dewatering drying side
Method has nature to dry and be manually dehydrated two classes.Artificial dehydration includes drying hot air drying, Microwave Drying, extruding, infrared ray and remote
Infrared ray is drying, vacuum is drying etc..The more drying application of dewatering vegetable at present is that heated-air drying dehydration and freezing vacuum are dry
Dry dehydration, freezing vacuum evaporation are when the advanced dewatering vegetable dry process of former, and it is original that product can both retain fresh vegetables
Color, smell, taste, shape, and have ideal fast rehydrating.
Patent CN103120204 discloses a kind of drying production process for sulfur-free white fungus, it is desirable to provide a kind of low energy consumption, health
Tremella drying means；Technical points successively include the following steps that (1) raw material stalk is classified；(2) flower is washed；(3) it is dehydrated；
(4) sabot；(5) vacuum and low temperature combined drying；(6) heated-air drying；(7) it is classified；(8) it is packed and stored；The key of technology is step
(5) three steps of vacuum and low temperature combined drying point are completed；The first step is vacuum pre-cooling, first in 350~400Pa of vacuum degree, temperature 1~
Tremella is pre-chilled 15~20 minutes under conditions of 2 DEG C, then vacuum degree is transferred to 80~150Pa, temperature adjusting makes to -5~-8 DEG C
Tremella freezes；Second step is distillation, and heating makes the temperature of drier rise to 65 DEG C under conditions of vacuum degree 80Pa, is then cooled down
It controls at 0 DEG C to 60 DEG C, and by tremella temperature hereinafter, distillation 4~5 hours；Third step is vacuum drying, by vacuum degree by 80Pa
350~500Pa is dropped to, heating temperature drops to 50 DEG C by 60 DEG C, drying 6~8 hours.The technical solution can be used for tremella, dehydration
The drying of vegetables, Chinese medicine.
Summary of the invention
The object of the present invention is to provide a kind of Dehydrated Vegetable Processing techniques.Raw material is cleaned and is dried after selecting, then
It is passed through steam enzyme deactivation, sprays vacuum dehydrating at lower temperature after chemical conditioner, last microwave sterilization sterilization.The present invention is carrying out vacuum and low temperature
Before drying, the chemical conditioner containing sodium bicarbonate, potassium carbonate and citric acid is sprayed, wherein sodium bicarbonate and potassium carbonate hydrolysis produce
Raw OH-, in alkalinity, vegetables elasticity and ductility can be increased, so that vegetable moisture be promoted to evaporate, accelerate drying process, subtract simultaneously
The loss of few chlorophyll and vitamin, potassium ion facilitate the opening of vegetables stomata, can also play and promote vegetable moisture evaporation
Effect, meanwhile, citric acid not only reduces the alkalinity of drying aids, in order to avoid too strong alkalinity generates undesirable dehydrating effect, may be used also
The effect of inhibiting bacterial reproduction, playing disinfection and sterilization during dewatering vegetable.Vacuum and low temperature is carried out after spraying chemical conditioner
It is dry, drying process can be dramatically speeded up, vegetable moisture average content is made to be down to 4~6%, chlorophyll be averaged storage rate for 75% with
On, vitamin C storage rate is 77% or more.
The technical solution of the present invention is as follows:
A kind of Dehydrated Vegetable Processing technique, comprising the following steps:
(1) raw material selection: removal impurity selects clean nothing to rot, be raw material without pityriasis simplex, the fresh vegetables without discoloration；
(2) cleaning drying: cleaning vegetable raw-material, by raw material centrifuge dripping after cleaning, removes surface moisture；
(3) vegetables after drying steam enzyme deactivation: are subjected to steam destroy the enzyme treatment；
(4) chemical conditioner is sprayed: using the aqueous solution for containing sodium bicarbonate, potassium carbonate and citric acid as chemical conditioner, spray
It spills to vegetable surface；
(5) vacuum dehydrating at lower temperature: the dehydration and drying processing of setting vacuum and low temperature condition and substep completion to vegetables；
(6) microwave sterilization is sterilized: by vegetables of the dry vacuum low temperature dewatering after dry be sent into microwave device sterilized again with
Drying and processing again.
Preferably, vegetables refer to one of Chinese cabbage, spinach, celery, Lettuce, three-coloured amaranth or caraway in step (1).
Preferably, the speed of centrifuge dripping is 800~1000r/min in step (2), and centrifugation time is 2~5min.
Preferably, the vapor (steam) temperature of steam enzyme deactivation is 95~105 DEG C in step (3), and the steam enzyme deactivation time is 2~3min.
Preferably, in the chemical conditioner sodium bicarbonate mass concentration be 2~3%, potassium carbonate mass concentration be 1~
1.5%, citric acid mass concentration is 0.6~1%.
Preferably, chemical conditioner fountain height accounts for the 20~35% of vegetables weight in step (4).
Preferably, in step (5), vacuum and low temperature condition are as follows: first in 400~450Pa of vacuum degree, the condition that 1~2 DEG C of temperature
It is lower by vegetable precooling 20~30 minutes；Vacuum degree is transferred to 120~140Pa again, temperature, which is adjusted to -5~-6 DEG C, freezes vegetables；
Then it is heated to 60~65 DEG C under conditions of 80~100Pa of vacuum degree, is kept for 2~3 hours；Finally vacuum degree 350~
400Pa is 4~5 hours dry under the conditions of temperature is 40~50 DEG C.
Preferably, the temperature that microwave sterilization is sterilized in step (6) is 100~110 DEG C, and the control of microwave sterilization sterilizing time is
20~30min.
Beneficial effects of the present invention are as follows:
Before carrying out vacuum dehydrating at lower temperature, dehydration of the sprinkling containing sodium bicarbonate, potassium carbonate and citric acid helps the present invention
Agent, wherein sodium bicarbonate and potassium carbonate hydrolysis generate OH-, in alkalinity, vegetables elasticity and ductility can be increased, to promote vegetables
Moisture evaporation, accelerates drying process, while reducing the loss of chlorophyll and vitamin, and potassium ion facilitates of vegetables stomata
It opens, can also play the role of promoting vegetable moisture evaporation, meanwhile, citric acid not only reduces the alkalinity of drying aids, so as not to it is too strong
Alkalinity generate undesirable dehydrating effect, the effect of may also suppress bacterial reproduction, play disinfection and sterilization during dewatering vegetable.
Carry out vacuum dehydrating at lower temperature after spraying chemical conditioner, drying process can be dramatically speeded up, make vegetable moisture average content be down to 4~
6%, chlorophyll be averaged storage rate be 75% or more, vitamin C storage rate be 77% or more.
Specific embodiment
With reference to embodiment, technical solution of the present invention is described in further detail, but do not constituted pair
Any restrictions of the invention.
Embodiment 1
A kind of dehydration Chinese cabbage processing technology, comprising the following steps:
(1) raw material selection: removal impurity selects to be completely raw material without rotten, the fresh Chinese cabbage without pityriasis simplex, without discoloration；
(2) cleaning drying: Chinese cabbage raw material is cleaned, is centrifuged Chinese cabbage under 800r/min revolving speed after cleaning
3min drying, removes surface moisture；
(3) steam enzyme deactivation: the Chinese cabbage after drying is carried out steam destroy the enzyme treatment 2 minutes at a temperature of 100 DEG C；
(4) chemical conditioner is sprayed: by the sodium bicarbonate containing mass concentration 2.5%, 1% potassium carbonate and 0.8% lemon
The aqueous solution of lemon acid is uniformly sprayed to Chinese cabbage surface as chemical conditioner, according to the amount of Chinese cabbage weight 25%；
(5) vacuum dehydrating at lower temperature: the dehydration and drying processing of setting vacuum and low temperature condition and substep completion to Chinese cabbage, vacuum
Cryogenic conditions are specifically configured to: first Chinese cabbage being pre-chilled 20 minutes under conditions of vacuum degree 400Pa, 1.5 DEG C of temperature；It again will be true
Reciprocal of duty cycle is transferred to 130Pa, and temperature, which is adjusted to -5 DEG C, freezes Chinese cabbage；Then 65 DEG C are heated under conditions of vacuum degree 100Pa,
It is kept for 3 hours；It is 4.5 hours dry under the conditions of temperature is 50 DEG C finally in vacuum degree 350Pa；
(6) microwave sterilization is sterilized: Chinese cabbage of the dry vacuum low temperature dewatering after dry is sent into microwave device in 110 DEG C of temperature
Lower microwave treatment 20 minutes, then sterilized and drying and processing again.
Embodiment 2
A kind of dehydration spinach processing technology, comprising the following steps:
(1) raw material selection: removal impurity selects to be completely raw material without rotten, the fresh spinach without pityriasis simplex, without discoloration；
(2) cleaning drying: spinach raw material is cleaned, after cleaning spinach 5min is centrifuged under 800r/min revolving speed and got rid of
It is dry, remove surface moisture；
(3) steam enzyme deactivation: the spinach after drying is carried out steam destroy the enzyme treatment 3 minutes at a temperature of 95 DEG C；
(4) chemical conditioner is sprayed: by the sodium bicarbonate containing mass concentration 2%, 1% potassium carbonate and 1% citric acid
Aqueous solution as chemical conditioner, be uniformly sprayed to spinach surface according to the amount of spinach weight 30%；
(5) vacuum dehydrating at lower temperature: the dehydration and drying processing of setting vacuum and low temperature condition and substep completion to spinach, vacuum are low
Warm condition is specifically configured to: first spinach being pre-chilled 25 minutes under conditions of vacuum degree 450Pa, 1.5 DEG C of temperature；Again by vacuum degree
It is transferred to 120Pa, temperature, which is adjusted to -5 DEG C, freezes spinach；Then 60 DEG C are heated under conditions of vacuum degree 90Pa, holding 3 is small
When；It is 4 hours dry under the conditions of temperature is 50 DEG C finally in vacuum degree 400Pa；
(6) microwave sterilization is sterilized: spinach of the dry vacuum low temperature dewatering after dry is sent into microwave device at a temperature of 100 DEG C
Microwave treatment 30 minutes, then sterilized and drying and processing again.
Embodiment 3
A kind of dehydrated celery processing technology, comprising the following steps:
(1) raw material selection: removal impurity selects to be completely raw material without rotten, the fresh celery without pityriasis simplex, without discoloration；
(2) cleaning drying: celery raw material is cleaned, after cleaning celery 5min is centrifuged under 900r/min revolving speed and got rid of
It is dry, remove surface moisture；
(3) steam enzyme deactivation: the celery after drying is carried out steam destroy the enzyme treatment 2 minutes at a temperature of 100 DEG C；
(4) chemical conditioner is sprayed: by the sodium bicarbonate containing mass concentration 3%, 1.5% potassium carbonate and 0.6% lemon
The aqueous solution of lemon acid is uniformly sprayed to celery surface as chemical conditioner, according to the amount of celery weight 35%；
(5) vacuum dehydrating at lower temperature: the dehydration and drying processing of setting vacuum and low temperature condition and substep completion to celery, vacuum are low
Warm condition is specifically configured to: first celery being pre-chilled 25 minutes under conditions of vacuum degree 420Pa, 2 DEG C of temperature；Again by vacuum degree tune
To 130Pa, temperature, which is adjusted to -6 DEG C, freezes celery；Then it is heated to 60 DEG C under conditions of vacuum degree 100Pa, keeps 2.5
Hour；It is 4 hours dry under the conditions of temperature is 50 DEG C finally in vacuum degree 380Pa；
(6) microwave sterilization is sterilized: celery of the dry vacuum low temperature dewatering after dry is sent into microwave device at a temperature of 110 DEG C
Microwave treatment 20 minutes, then sterilized and drying and processing again.
Embodiment 4
A kind of dehydration Lettuce processing technology, comprising the following steps:
(1) raw material selection: removal impurity selects to be completely raw material without rotten, the fresh Lettuce without pityriasis simplex, without discoloration；
(2) cleaning drying: Lettuce raw material is cleaned, is centrifuged Lettuce under 1000r/min revolving speed after cleaning
3min drying, removes surface moisture；
(3) steam enzyme deactivation: the Lettuce after drying is carried out steam destroy the enzyme treatment 2 minutes at a temperature of 95 DEG C；
(4) chemical conditioner is sprayed: by the sodium bicarbonate containing mass concentration 2%, 1.2% potassium carbonate and 0.8% lemon
The aqueous solution of lemon acid is uniformly sprayed to Lettuce surface as chemical conditioner, according to the amount of Lettuce weight 35%；
(5) vacuum dehydrating at lower temperature: the dehydration and drying processing of setting vacuum and low temperature condition and substep completion to Lettuce, vacuum
Cryogenic conditions are specifically configured to: first Lettuce being pre-chilled 20 minutes under conditions of vacuum degree 450Pa, 2 DEG C of temperature；Again by vacuum
Degree is transferred to 140Pa, and temperature, which is adjusted to -5 DEG C, freezes Lettuce；Then it is heated to 65 DEG C under conditions of vacuum degree 100Pa, protects
It holds 2 hours；It is 5 hours dry under the conditions of temperature is 50 DEG C finally in vacuum degree 400Pa；
(6) microwave sterilization is sterilized: Lettuce of the dry vacuum low temperature dewatering after dry is sent into microwave device in 110 DEG C of temperature
Lower microwave treatment 25 minutes, then sterilized and drying and processing again.
Embodiment 5
A kind of Dehydrated Amaranth processing technology, comprising the following steps:
(1) raw material selection: removal impurity selects to be completely raw material without rotten, the fresh three-coloured amaranth without pityriasis simplex, without discoloration；
(2) cleaning drying: three-coloured amaranth raw material is cleaned, after cleaning three-coloured amaranth 5min is centrifuged under 800r/min revolving speed and got rid of
It is dry, remove surface moisture；
(3) steam enzyme deactivation: the three-coloured amaranth after drying is carried out steam destroy the enzyme treatment 3 minutes at a temperature of 105 DEG C；
(4) chemical conditioner is sprayed: by the sodium bicarbonate containing mass concentration 3%, 1% potassium carbonate and 1% citric acid
Aqueous solution as chemical conditioner, be uniformly sprayed to three-coloured amaranth surface according to the amount of three-coloured amaranth weight 25%；
(5) vacuum dehydrating at lower temperature: the dehydration and drying processing of setting vacuum and low temperature condition and substep completion to three-coloured amaranth, vacuum are low
Warm condition is specifically configured to: first three-coloured amaranth being pre-chilled 25 minutes under conditions of vacuum degree 400Pa, 1.5 DEG C of temperature；Again by vacuum degree
It is transferred to 130Pa, temperature, which is adjusted to -5 DEG C, freezes three-coloured amaranth；Then it is heated to 60 DEG C under conditions of vacuum degree 100Pa, keeps 3
Hour；It is 4 hours dry under the conditions of temperature is 45 DEG C finally in vacuum degree 350Pa；
(6) microwave sterilization is sterilized: three-coloured amaranth of the dry vacuum low temperature dewatering after dry is sent into microwave device at a temperature of 100 DEG C
Microwave treatment 25 minutes, then sterilized and drying and processing again.
Embodiment 6
A kind of dehydration fragrant Chinese cabbage processing technology, comprising the following steps:
(1) raw material selection: removal impurity selects to be completely raw material without rotten, the fresh caraway without pityriasis simplex, without discoloration；
(2) cleaning drying: caraway raw material is cleaned, after cleaning caraway 2min is centrifuged under 800r/min revolving speed and got rid of
It is dry, remove surface moisture；
(3) steam enzyme deactivation: the caraway after drying is carried out steam destroy the enzyme treatment 3 minutes at a temperature of 100 DEG C；
(4) chemical conditioner is sprayed: by the sodium bicarbonate containing mass concentration 3%, 1.5% potassium carbonate and 1% lemon
The aqueous solution of acid is uniformly sprayed to caraway surface according to the amount of caraway weight 30% as chemical conditioner；
(5) vacuum dehydrating at lower temperature: the dehydration and drying processing of setting vacuum and low temperature condition and substep completion to caraway, vacuum are low
Warm condition is specifically configured to: first caraway being pre-chilled 20 minutes under conditions of vacuum degree 420Pa, 2 DEG C of temperature；Again by vacuum degree tune
To 120Pa, temperature, which is adjusted to -5 DEG C, freezes caraway；Then 65 DEG C are heated under conditions of vacuum degree 90Pa, holding 3 is small
When；It is 4 hours dry under the conditions of temperature is 40 DEG C finally in vacuum degree 400Pa；
(6) microwave sterilization is sterilized: caraway of the dry vacuum low temperature dewatering after dry is sent into microwave device at a temperature of 110 DEG C
Microwave treatment 30 minutes, then sterilized and drying and processing again.
Comparative example 1
A kind of dehydration Chinese cabbage processing technology, comprising the following steps:
(1) raw material selection: removal impurity selects to be completely raw material without rotten, the fresh Chinese cabbage without pityriasis simplex, without discoloration；
(2) cleaning drying: Chinese cabbage raw material is cleaned, is centrifuged Chinese cabbage under 800r/min revolving speed after cleaning
3min drying, removes surface moisture；
(3) steam enzyme deactivation: the Chinese cabbage after drying is carried out steam destroy the enzyme treatment 2 minutes at a temperature of 100 DEG C；
(4) vacuum dehydrating at lower temperature: the dehydration and drying processing of setting vacuum and low temperature condition and substep completion to Chinese cabbage, vacuum
Cryogenic conditions are specifically configured to: first Chinese cabbage being pre-chilled 20 minutes under conditions of vacuum degree 400Pa, 1.5 DEG C of temperature；It again will be true
Reciprocal of duty cycle is transferred to 130Pa, and temperature, which is adjusted to -5 DEG C, freezes Chinese cabbage；Then 65 DEG C are heated under conditions of vacuum degree 100Pa,
It is kept for 3 hours；It is 4.5 hours dry under the conditions of temperature is 50 DEG C finally in vacuum degree 350Pa；
(5) microwave sterilization is sterilized: Chinese cabbage of the dry vacuum low temperature dewatering after dry is sent into microwave device in 110 DEG C of temperature
Lower microwave treatment 20 minutes, then sterilized and drying and processing again.
Comparative example 2
According to method disclosed in patent CN103120204, preparation dehydration Chinese cabbage, the method is as follows:
(1) the root portion of raw material Chinese cabbage is cut off clean, by size, shape classification, dries when dry, both protected in batches
Quality is demonstrate,proved, and improves drying efficiency.
(2) Chinese cabbage after classification is impregnated 5 minutes with clear water respectively, then is rinsed once with clear water.
(3) cleaned Chinese cabbage is dehydrated 3 minutes with centrifugal dehydrator, the moisture removal in Chinese cabbage surface and gap
?.
(4) dewatered Chinese cabbage is neatly placed on material disc, and whole disk is placed on materials vehicle, push-in vacuum and low temperature joint
In drying machine, door is shut.
(5) vacuum and low temperature combined drying, in the vacuum and low temperature combined drying of Meizhou Yongli Machinery Equipment Co., Ltd's production
Point three steps are completed in machine.The first step is vacuum pre-cooling, is first pre-chilled 15 under conditions of 350~400Pa of vacuum degree, 1~2 DEG C of temperature
~20 minutes, the Chinese cabbage surface moisture in dry slot is made to evaporate shape contraction rapidly；Vacuum degree is transferred to 80~150Pa again,
Temperature, which is adjusted to -5~-8 DEG C, freezes Chinese cabbage；Second step is distillation, and heating makes drier under conditions of vacuum degree 80Pa
Temperature rise to 65 DEG C and be cooled to 60 DEG C again, the control of Chinese cabbage temperature at 0 DEG C hereinafter, distillation 4~5 hours so that Chinese cabbage is
Dry 60% moisture, shape, color, nutritional ingredient are substantially stationary；Third step is vacuum drying, then by vacuum degree by 80Pa
350~500Pa is dropped to, heating temperature drops to 50 DEG C by 60 DEG C, and drying 6~8 hours makes Chinese cabbage only be left ear base portion 8%
Moisture does not parch；If continuing that a large amount of time and the energy will be consumed with vacuum and low temperature combined drying, therefore, to improve effect
Rate saves the energy, is aided with heated-air drying.
(6) heated-air drying: intermittent or continuous track formula air drier, 55 DEG C of heating temperature, 45 DEG C of article temperature, when
Between 30 minutes, Chinese cabbage moisture content 4%.
(7) it is classified: pressing shape, size fractionation.
(8) it is packed and stored: by market demands sealed package, storage.
Performance test
It tested respectively by the dehydration Chinese cabbage of Examples 1 to 6 preparation, dehydration spinach, dehydrated celery, dehydration Lettuce, taken off
The water content and Chlorophyll preservation and vitamin C of dehydration Chinese cabbage prepared by water amaranth, dehydration caraway and comparative example 1~2
Storage rate, concrete outcome are as shown in table 1 below.
1 dehydrated vegetables water content of table, Chlorophyll preservation, the test of vitamin C storage rate
From the test result of upper table 1 it is found that Dehydrated Vegetable Processing technique of the invention can dramatically speed up drying process, make vegetable
Dish moisture average content is down to 4~6%, and the chlorophyll storage rate that is averaged is 75% or more, and vitamin C storage rate is 77% or more,
It is significantly better than comparative example 1 and comparative example 2.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (8)
1. a kind of Dehydrated Vegetable Processing technique, which comprises the following steps:
(1) raw material selection: removal impurity selects clean nothing to rot, be raw material without pityriasis simplex, the fresh vegetables without discoloration；
(2) cleaning drying: cleaning vegetable raw-material, by raw material centrifuge dripping after cleaning, removes surface moisture；
(3) vegetables after drying steam enzyme deactivation: are subjected to steam destroy the enzyme treatment；
(4) it sprays chemical conditioner: using the aqueous solution for containing sodium bicarbonate, potassium carbonate and citric acid as chemical conditioner, being sprayed to
Vegetable surface；
(5) vacuum dehydrating at lower temperature: the dehydration and drying processing of setting vacuum and low temperature condition and substep completion to vegetables；
(6) microwave sterilization is sterilized: vegetables feeding microwave device of the dry vacuum low temperature dewatering after dry being sterilized again and is dried again
Dry-cure.
2. a kind of Dehydrated Vegetable Processing technique according to claim 1, which is characterized in that vegetables refer to greatly in step (1)
One of Chinese cabbage, spinach, celery, Lettuce, three-coloured amaranth or caraway.
3. a kind of Dehydrated Vegetable Processing technique according to claim 1, which is characterized in that centrifuge dripping in step (2)
Speed is 800~1000r/min, and centrifugation time is 2~5min.
4. a kind of Dehydrated Vegetable Processing technique according to claim 1, which is characterized in that steam enzyme deactivation in step (3)
Vapor (steam) temperature is 95~105 DEG C, and the steam enzyme deactivation time is 2~3min.
5. a kind of Dehydrated Vegetable Processing technique according to claim 1, which is characterized in that bicarbonate in the chemical conditioner
Sodium mass concentration is 2~3%, potassium carbonate mass concentration is 1~1.5%, citric acid mass concentration is 0.6~1%.
6. a kind of Dehydrated Vegetable Processing technique according to claim 1, which is characterized in that chemical conditioner sprays in step (4)
The amount of spilling accounts for the 20~35% of vegetables weight.
7. a kind of Dehydrated Vegetable Processing technique according to claim 1, which is characterized in that in step (5), vacuum and low temperature item
Part are as follows: first by vegetable precooling 20~30 minutes under conditions of 400~450Pa of vacuum degree, 1~2 DEG C of temperature；Again by vacuum degree tune
To 120~140Pa, temperature, which is adjusted to -5~-6 DEG C, freezes vegetables；Then it is heated under conditions of 80~100Pa of vacuum degree
It 60~65 DEG C, is kept for 2~3 hours；Finally in 350~400Pa of vacuum degree, under the conditions of temperature is 40~50 DEG C, dry 4~5 is small
When.
8. a kind of Dehydrated Vegetable Processing technique according to claim 1, which is characterized in that microwave sterilization kills in step (6)
The temperature of bacterium is 100~110 DEG C, and the control of microwave sterilization sterilizing time is 20~30min.
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| CN111449127A (en) * | 2020-03-09 | 2020-07-28 | 霸州市禹德农业科技有限公司 | Long-term storage method suitable for chicory |
| CN112155185A (en) * | 2020-11-09 | 2021-01-01 | 龙口市博睿智新生物科技有限责任公司 | Processing technology of fruit and vegetable instant food product |
| CN112293692A (en) * | 2020-09-17 | 2021-02-02 | 安徽省东乾食品有限公司 | Preparation method of vacuum dehydrated onion |
| CN113179699A (en) * | 2021-04-28 | 2021-07-30 | 河南省华中食品有限公司 | Critical low-temperature seed vacuum dehydration water-control energy-saving process for maintaining biological activity |
| CN113273675A (en) * | 2021-05-26 | 2021-08-20 | 昆山菜篮子农副产品集团有限公司 | Drying and dehydrating treatment process convenient for subsequent subpackaging for vegetable processing |
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Application publication date: 20181214 |