CN111329015A - Processing method of dehydrated carrots - Google Patents

Processing method of dehydrated carrots Download PDF

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Publication number
CN111329015A
CN111329015A CN202010167188.4A CN202010167188A CN111329015A CN 111329015 A CN111329015 A CN 111329015A CN 202010167188 A CN202010167188 A CN 202010167188A CN 111329015 A CN111329015 A CN 111329015A
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drying
carrot
temperature
processing
carrots
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查剑成
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Zhangye Chenlu Agricultural Industry And Trade Co ltd
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Zhangye Chenlu Agricultural Industry And Trade Co ltd
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Priority to CN202010167188.4A priority Critical patent/CN111329015A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a processing method of dehydrated carrots, which relates to the field of dehydrated vegetable processing and comprises the following steps of ⑴ raw material processing, ⑵ primary drying, ⑶ dipping processing, ⑷ secondary drying and ⑸ packaging, wherein the carrot is subjected to secondary dehydration drying processing by using a low-temperature constant-temperature hot air drying technology and a vacuum freeze drying technology, active ingredients are prevented from being damaged by high-temperature drying, loss of nutritional ingredients in the carrot is reduced to the maximum extent, hot air drying time is shortened, mixed solution of phytic acid and calcium chloride is adopted for color protection processing before hot air drying, a certain amount of calcium phytate is formed by the two during processing, the color protection and fresh keeping effects are further enhanced, the nutritional value of a punctured carrot slice is enhanced by using an impregnation liquid, the nutritional loss caused in the subsequent processing process is reduced, and the color, fragrance and taste of the carrot slice are maximally preserved by using gradient constant-temperature vacuum freeze drying, and are not easy to mildew, and the quality guarantee period is long.

Description

Processing method of dehydrated carrots
Technical Field
The invention relates to the field of dehydrated vegetable processing, in particular to a processing method of dehydrated carrots.
Background
The carrot is one of the ten vegetable crops in a global sense, is rich in nutrient components, and contains various mineral elements such as cane sugar, starch, carotene, vitamin B1, vitamin B2, folic acid, various amino acids, mannitol, lignin, pectin, quercetin, kaempferol, volatile oil, caffeic acid, calcium and the like. Dehydrated carrot granules are dry products that retain as much of the original flavor of carrot as possible by removing a certain amount of water. The dehydration has the effects of reducing water in carrot, increasing the concentration of soluble substances, inhibiting microbial activity, inhibiting the activity of enzyme contained in carrot, and long-term storage of the product. The dehydrated carrot granules processed by carrots are a main auxiliary material of various fast food, have large market demand, are sold in domestic and foreign markets and can be often seen in seasoning bags of instant noodles.
90% of industrialized dehydrated carrot granules in China are hot air drying products, the residual moisture is only 5% -10% of the original moisture, and with the loss of the moisture, a large amount of water-soluble vitamins and antioxidant components such as vitamin C, carotene, thiamine, riboflavin and folic acid are also lost. Therefore, it loses its action on human body and is not suitable for long-term consumption.
Disclosure of Invention
The invention aims to provide a processing method of dehydrated carrots with less nutrient loss aiming at the problem of serious nutrient loss after the existing dehydrated carrot granules are processed.
In order to achieve the purpose, the technical scheme adopted by the invention is a processing method of dehydrated carrots, which comprises the following steps:
⑴ raw material treatment
Selecting carrots which are orange red, full and smooth in appearance, removing carrots with disease spots and mechanical damage, cleaning the carrots with flowing water to remove soil impurities on the surface, cutting off green tops after cleaning, cutting the carrots into carrot slices with the thickness of 0.5-1 cm, and immersing the carrot slices in color protection liquid for treatment for 5-15 min;
⑵ primary drying
Loading the mixture into a tray, and conveying the tray into an oven for low-temperature constant-temperature hot air drying, wherein the thickness of the tray is 1-3 cm, the temperature of the hot air low-temperature drying is set to be 40-50 ℃, the time of the hot air constant-temperature drying is 30-90 min, and the tray is turned over once every 15 min;
⑶ Dip treatment
Taking out carrot slices from the oven, pricking the carrot slices uniformly with a needle, pouring into a container, mixing the soaking solution and carrot slices uniformly, and sealing at 4-8 deg.C for 4-12 hr;
⑷ secondary drying
Taking out carrot slices, airing at 4-10 ℃, and cutting into 0.5cm3The carrot blocks are put into a vacuum freeze dryer, the temperature is reduced to minus 45 to minus 35 ℃ at the speed of 1 to 2 ℃/min, then the temperature is kept for 1 to 2 hours at minus 35 ℃, the vacuum degree in the vacuum freeze dryer is controlled to be 20 to 80Pa, and the freeze-drying treatment is carried out according to the gradient of drying temperatures of minus 30 ℃, minus 20 ℃, minus 10 ℃, minus 5 ℃, 10 ℃, 15 ℃ and 25 ℃, the gradient freeze-drying treatment time is respectively 1 to 1.5 hours, 0.5 to 1 hour, 1 to 1.5 hours, 0.5 to 1 hour and 1 to 1.5 hours, so as to obtain freeze-dried dehydrated carrot blocks;
⑸ packaging, and packaging the dehydrated carrot under aseptic condition by filling nitrogen and sealing.
Preferably, the color protection solution is a mixed solution formed by mixing a phytic acid solution with the mass concentration of 0.05% and a calcium chloride solution with the mass concentration of 1% in a weight ratio of 1: 2-3.
Preferably, the soaking solution comprises, by weight, 0.003-0.007% of vitamin E, 0.002-0.004% of resveratrol, 0.001-0.002% of hydroxytyrosol, 1-3% of edible ethanol, 5-9% of salt, 0.001-0.002% of clove extract, 0.001-0.002% of licorice extract and the balance of distilled water.
Preferably, the soaking solution and the carrot slices are mixed and stirred uniformly according to the weight ratio of 1: 1-4.
Preferably, the hot air low temperature drying temperature is set to 45 ℃.
Preferably, the hot air constant temperature drying time is 60 ℃.
Compared with the prior art, the invention has the beneficial technical effects that: the carrot is subjected to secondary dehydration drying treatment by using a low-temperature constant-temperature hot air drying technology and a vacuum freeze drying technology, so that active ingredients are prevented from being damaged by high-temperature drying, and loss of nutritional ingredients in the carrot is reduced to the greatest extent; the hot air drying time is shortened, the mixed solution of phytic acid and calcium chloride is adopted for color protection treatment before hot air drying, and a certain amount of calcium phytate is formed by the phytic acid and the calcium chloride during treatment, so that the color protection and fresh keeping effects are further enhanced; the carrot slices after being punctured are treated by the soaking solution, so that the nutritional value of the carrot slices is enhanced, the nutritional loss caused in the subsequent processing process is reduced, and the carrot granules are subjected to gradient constant-temperature vacuum freeze drying, so that the color, the fragrance and the taste of the carrot slices are furthest preserved, the carrot slices are not easy to mildew, and the quality guarantee period is long.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the following detailed description of the present invention is provided with reference to specific embodiments.
Example 1
Selecting carrot with orange red, plump and smooth appearance, removing carrot with scab and mechanical injury, cleaning with flowing water to remove soil impurities on the surface, cutting off green top after cleaning, cutting into carrot slices with thickness of 0.5cm, and soaking in color protection solution for treatment for 5 min; the color protection solution is a mixed solution formed by mixing a phytic acid solution with the mass concentration of 0.05% and a calcium chloride solution with the mass concentration of 1% according to the weight ratio of 1:2. Loading into a tray, drying in an oven at constant temperature and constant temperature for 30min at a thickness of 1cm, and turning over every 15 min. Taking out carrot slices from the oven, pricking the carrot slices uniformly with a needle, pouring into a container, mixing the soaking solution and carrot slices uniformly, and standing at 4 deg.C for 4 hr under sealed condition. The soaking solution is prepared from 0.003 percent of vitamin E, 0.002 percent of resveratrol, 0.001 percent of hydroxytyrosol, 1 percent of edible ethanol, 5 percent of salt, 0.001 percent of clove extract, 0.001 percent of liquorice extract and the balance of distilled water by weight percentage. Mixing the soaking solution and the carrot slices according to a weight ratio of 1:1, and uniformly stirring; taking out carrot slices, air drying at 4 deg.C, and cutting into 0.5cm pieces3The carrot blocks are put into a vacuum freeze dryer, the temperature is reduced to minus 35 ℃ at the speed of 1 ℃/min, then the temperature is kept for 2h at minus 35 ℃, the vacuum degree in the vacuum freeze dryer is controlled to be 20-80 Pa, and the gradient freeze-drying treatment is carried out at the drying temperature of minus 30 ℃, minus 20 ℃, minus 10 ℃, minus 5 ℃, 10 ℃, 15 ℃ and 25 ℃, the gradient freeze-drying treatment time is respectively 1h, 0.5h and 1hTo obtain the freeze-dried dehydrated carrot blocks. And (4) filling nitrogen into the obtained dehydrated carrot blocks under the aseptic condition, sealing and packaging.
Example 2
Selecting carrot with orange red, plump and smooth appearance, removing carrot with scab and mechanical injury, cleaning with flowing water to remove soil impurities on the surface, cutting off green top after cleaning, cutting into carrot slices with thickness of 1cm, and soaking in color protection solution for treatment for 15 min. The color protection solution is a mixed solution formed by mixing a phytic acid solution with the mass concentration of 0.05% and a calcium chloride solution with the mass concentration of 1% according to the weight ratio of 1: 3. Loading into a tray, drying in an oven at constant temperature and temperature for 90min at a thickness of 3cm, and turning over every 15min at a low temperature and temperature of 50 deg.C. Taking out carrot slices from the oven, pricking the carrot slices uniformly with a needle, pouring into a container, mixing the soaking solution and carrot slices uniformly, and standing at 8 deg.C for 12 hr under sealed condition. The soaking solution is prepared from 0.007% of vitamin E, 0.004% of resveratrol, 0.002% of hydroxytyrosol, 3% of edible ethanol, 9% of salt, 0.002% of clove extract, 0.002% of licorice extract and the balance of distilled water in percentage by weight; and mixing the soaking solution and the carrot slices according to a weight ratio of 1:4, and uniformly stirring. Taking out carrot slices, air drying at 10 deg.C, and cutting into 0.5cm pieces3And then putting the carrot blocks into a vacuum freeze dryer, cooling to minus 45 ℃ at the speed of 2 ℃/min, then preserving the temperature for 1h at minus 35 ℃, controlling the vacuum degree in the vacuum freeze dryer to be 20-80 Pa, and carrying out gradient freeze-drying treatment on the carrot blocks at the drying temperatures of minus 30 ℃, minus 20 ℃, minus 10 ℃, minus 5 ℃, 10 ℃, 15 ℃ and 25 ℃, wherein the gradient freeze-drying treatment time is 1.5h, 1h, 1.5h, 1h and 1.5h respectively to obtain the freeze-dried dehydrated carrot blocks. And (4) filling nitrogen into the obtained dehydrated carrot blocks under the aseptic condition, sealing and packaging.
Example 3
Selecting carrot with orange red, plump and smooth appearance, removing carrot with scab and mechanical injury, cleaning with flowing water to remove soil impurities on the surface, cutting off green top after cleaning, cutting into carrot slices with thickness of 0.5cm, soaking in color protecting solution, and processing for 10 min. The color protection liquid is mass concentration0.05 percent phytic acid solution and 1 percent calcium chloride solution with mass concentration are mixed according to a ratio of 1: 2.5. The mixed solution obtained by mixing the components in the weight ratio is put into a tray and sent into an oven to be dried by hot air at a constant temperature and a low temperature, the thickness of the tray is 2cm, the temperature of the hot air low-temperature drying is set to be 45 ℃, the time of the hot air constant-temperature drying is 60min, and the tray is turned over once every 15 min. Taking out carrot slices from the oven, pricking the carrot slices uniformly with a needle, pouring into a container, mixing the soaking solution and carrot slices uniformly, and standing at 6 deg.C for 8 hr under sealed condition. The soaking solution comprises 0.005% of vitamin E, 0.003% of resveratrol, 0.002% of hydroxytyrosol, 2% of edible ethanol, 7% of salt, 0.002% of clove extract, 0.002% of licorice extract and the balance of distilled water by weight percentage; the soaking solution and the carrot slices are mixed and stirred uniformly according to the weight ratio of 1: 2.5. Taking out carrot slices, air drying at 6 deg.C, and cutting into 0.5cm pieces3And then putting the carrot blocks into a vacuum freeze dryer, cooling to-35 ℃ at the speed of 2 ℃/min, then preserving the heat at-35 ℃ for 1.5h, controlling the vacuum degree in the vacuum freeze dryer to be 20-80 Pa, and carrying out gradient freeze-drying treatment on the carrot blocks at-30 ℃, 20 ℃, 10 ℃, 5 ℃, 10 ℃, 15 ℃ and 25 ℃, wherein the gradient freeze-drying treatment time is 1.5h, 1h, 0.5h, 1h and 1.5h respectively to obtain the freeze-dried dehydrated carrot blocks. And (4) filling nitrogen into the obtained dehydrated carrot blocks under the aseptic condition, sealing and packaging.
The above is only a preferred embodiment of the present invention, and it should be noted that the above preferred embodiment should not be considered as limiting the present invention, and the protection scope of the present invention should be subject to the scope defined by the claims. It will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the spirit and scope of the invention, and these modifications and adaptations should be considered within the scope of the invention.

Claims (6)

1. A processing method of dehydrated carrots is characterized by comprising the following steps:
⑴ raw material treatment
Selecting carrots which are orange red, full and smooth in appearance, removing carrots with disease spots and mechanical damage, cleaning the carrots with flowing water to remove soil impurities on the surface, cutting off green tops after cleaning, cutting the carrots into carrot slices with the thickness of 0.5-1 cm, and immersing the carrot slices in color protection liquid for treatment for 5-15 min;
⑵ primary drying
Loading the mixture into a tray, and conveying the tray into an oven for low-temperature constant-temperature hot air drying, wherein the thickness of the tray is 1-3 cm, the temperature of the hot air low-temperature drying is set to be 40-50 ℃, the time of the hot air constant-temperature drying is 30-90 min, and the tray is turned over once every 15 min;
⑶ Dip treatment
Taking out carrot slices from the oven, pricking the carrot slices uniformly with a needle, pouring into a container, mixing the soaking solution and carrot slices uniformly, and sealing at 4-8 deg.C for 4-12 hr;
⑷ secondary drying
Taking out carrot slices, airing at 4-10 ℃, and cutting into 0.5cm3The carrot blocks are put into a vacuum freeze dryer, the temperature is reduced to minus 45 to minus 35 ℃ at the speed of 1 to 2 ℃/min, then the temperature is kept for 1 to 2 hours at minus 35 ℃, the vacuum degree in the vacuum freeze dryer is controlled to be 20 to 80Pa, and the freeze-drying treatment is carried out according to the gradient of drying temperatures of minus 30 ℃, minus 20 ℃, minus 10 ℃, minus 5 ℃, 10 ℃, 15 ℃ and 25 ℃, the gradient freeze-drying treatment time is respectively 1 to 1.5 hours, 0.5 to 1 hour, 1 to 1.5 hours, 0.5 to 1 hour and 1 to 1.5 hours, so as to obtain freeze-dried dehydrated carrot blocks;
⑸ packaging, and packaging the dehydrated carrot under aseptic condition by filling nitrogen and sealing.
2. The method of processing dehydrated carrots according to claim 1, further comprising: the color protection solution is a mixed solution formed by mixing a phytic acid solution with the mass concentration of 0.05% and a calcium chloride solution with the mass concentration of 1% according to the weight ratio of 1: 2-3.
3. The method of processing dehydrated carrots according to claim 1, further comprising: the soaking liquid comprises, by weight, 0.003-0.007% of vitamin E, 0.002-0.004% of resveratrol, 0.001-0.002% of hydroxytyrosol, 1-3% of edible ethanol, 5-9% of salt, 0.001-0.002% of clove extract, 0.001-0.002% of licorice extract and the balance of distilled water.
4. The method of processing dehydrated carrots according to claim 1, further comprising: the soaking solution and the carrot slices are mixed and stirred uniformly according to the weight ratio of 1: 1-4.
5. The method of processing dehydrated carrots according to claim 1, further comprising: the hot air low-temperature drying temperature is set to be 45 ℃.
6. The method of processing dehydrated carrots according to claim 1, further comprising: the hot air constant temperature drying time is 60 ℃.
CN202010167188.4A 2020-03-11 2020-03-11 Processing method of dehydrated carrots Pending CN111329015A (en)

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CN112425644A (en) * 2020-10-15 2021-03-02 江西齐云山食品有限公司(江西省南酸枣工程技术研究中心) Freeze-drying treatment method for fruits
CN114788537A (en) * 2022-04-15 2022-07-26 福建利众诚食品有限公司 Fruit and vegetable freeze-drying method with highly convergent colors
CN115736078A (en) * 2022-11-17 2023-03-07 台州宏臣食品有限公司 Instant sugar-frost lotus root slices and preparation method thereof

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112425644A (en) * 2020-10-15 2021-03-02 江西齐云山食品有限公司(江西省南酸枣工程技术研究中心) Freeze-drying treatment method for fruits
CN114788537A (en) * 2022-04-15 2022-07-26 福建利众诚食品有限公司 Fruit and vegetable freeze-drying method with highly convergent colors
CN115736078A (en) * 2022-11-17 2023-03-07 台州宏臣食品有限公司 Instant sugar-frost lotus root slices and preparation method thereof

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