CN101156622B - High composite aquosity fruit vegetables and edible fungi non-sulphur drying technics - Google Patents

High composite aquosity fruit vegetables and edible fungi non-sulphur drying technics Download PDF

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Publication number
CN101156622B
CN101156622B CN2007100495606A CN200710049560A CN101156622B CN 101156622 B CN101156622 B CN 101156622B CN 2007100495606 A CN2007100495606 A CN 2007100495606A CN 200710049560 A CN200710049560 A CN 200710049560A CN 101156622 B CN101156622 B CN 101156622B
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drying
vegetables
fruits
rehydration
blanching
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CN2007100495606A
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CN101156622A (en
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尹礼国
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宜宾学院
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Abstract

The invention relates to a high-rehydration and high-safety fruit vegetable or edible fungus non-sulfur drying technique, and is characterized in that the tidied and cleaned fruit vegetable or edible fungus is blanched and scalded, and then is positioned in solvent containing 0.1-0.5 percent of citric acid and 0.02-0.1 percent of cysteine, and through the ultrasonic process which is favorable to protect the color and the drying, the finished product is made. The invention takes comprehensive researches on the blanching and scalding technique, the compositions of the blanching and scalding fluid, the color protecting technique, and the drying technique of the fruit vegetable or edible fungus non-sulfur drying technique; the invention does not adopt the noxious and harmful process methods such as sulphur fumigating, and charcoal-fire firing and drying; the invention can get better color protecting effect by combining organically the advanced ultrasonic process and compound color protecting fluid; and ensures that the finished products can keep fine color, fragrant, taste, and shape after being rehydrated; the invention has high rehydration and high safety. In the case of the bamboo shoot drying, the obtained product is white, the residual value of SO2 is less than or equal to 0.05g/Kg, the rehydration rate reaches more than 5-10, the crispness after rehydration is good, and the invention possesses the characteristic faint scent and the characteristic fresh taste of the fresh bamboo shoot.

Description

High rehydration fruits and vegetables and edible fungi non-sulphur drying technics

Affiliated technical field

The present invention relates to a kind of high rehydration fruits and vegetables and edible fungi non-sulphur drying technics, especially be suitable for the processing of bamboo shoots, dictyophora phalloidea, collybia albuminosa and bolete.

Background technology

The dry processing technology of the fresh bamboo shoots of present stage, dictyophora phalloidea is that charcoal fire is dried and hot-air seasoning mostly; be with after the bamboo shoots after the cutting, the dictyophora phalloidea cutting with sulfur fumigation, dry or hot-air seasoning with charcoal fire respectively then; product quality can not get guaranteeing; labour intensity is big; and seriously polluted to environment is unfavorable for large-scale industrial production.And bamboo shoots have been adsorbed SO in process 2, material such as Hg, BaP, the SO of product 2Residual quantity exceeds tens times of standards, and above material all has bigger murder by poisoning to human body, can be carcinogenic when serious, and international foreign trade is to the SO of bamboo shoots 2Residual quantity has been carried out strict control.The absorption SO of dry-made vegetables such as China food and medicine Surveillance Authority regulation bamboo shoots, day lily 2Residual quantity should be less than 0.05g/Kg.Hot-air seasoning is with the bamboo shoots after the cutting, dictyophora phalloidea in addition, prevent mildew according to the fruits and vegetables of these drying technics productions and big, the normal a large amount of anticorrisive agent of adding that needs of water content of edible mushroom, the rehydration time of product is long, reconstitution rate is low, quality in the process after big, the rehydration of nutritive loss can not guarantee, mouthfeel is relatively poor, even, make the useful pollution-free food of health has been become poisonous to human body, harmful " malicious food " owing to irrational processing.About " malicious bamboo shoots " report of processing has had a strong impact on the production and sales of bamboo shoots and other dry-made vegetable and edible mushroom, hindered the development and use of rural area pollution-free food resource, restricted the sound development of rural economy.

Summary of the invention

The purpose of this invention is to provide the fruits and vegetables of a kind of processing high rehydration and high security and the non-sulphur drying technics of edible fungi, do not adopt poisonous and harmful substance in the process, can guarantee food quality preferably, remedy the deficiency of prior art.

The object of the present invention is achieved like this: the fruits and vegetables of high rehydration and high security or edible fungi non-sulphur drying technics is characterized in that:

Blanching technology: will be through arrangement, the fruits and vegetables after cleaning or the edible mushroom sheet that is cut into 1-3mm, carry out blanching then, blanching temperature is 95 ℃-100 ℃, blanching time is 3-6 minute;

Color preservation technology: fruits and vegetables after the blanching or edible mushroom are put into the solution (by weight) that contains 0.1%-0.5% citric acid and 0.02%-0.1% cysteine, handle promotion by 5-15 minute ultrasonic wave and protect look, ultrasonic wave work of treatment frequency is about 35KHz-45KHz, and operating power is 2kw/100L.

Drying process:

Fruits and vegetables or edible mushroom with after protecting look and handling carry out drying, are dried to water content 5%-10% when following, and under drying condition, employing packaging for foodstuff bag hermetic package promptly makes finished product.

The fruits and vegetables of described high rehydration and high security or edible fungi non-sulphur drying technics, it is characterized in that: drying mode adopts heated-air drying: fruits and vegetables or edible mushroom through protecting after look is handled are placed in the drying box, adopt 40 ℃-70 ℃ hot blast to carry out drying, be 3-6 hour drying time, when water content is lower than 8-10%, after taking-up is cooled off in dry environment, preserve with the food pack sealing.

The fruits and vegetables of described high rehydration and high security or edible fungi non-sulphur drying technics, it is characterized in that: drying mode adopts vacuum freeze drying: earlier will be through protecting fruits and vegetables after look is handled or edible mushroom under 4 ℃ of refrigerated conditions precooling 3-6 hour, put into-15 ℃ to-30 ℃ refrigerator then or freeze storehouse pre-freeze, make hydrogenesis Cheng Bing.Drive the compressor of vacuum freezing drying device then, make water vapour coagulator (cold-trap) temperature reduce to-40 ℃ below--50 ℃, make the steam after the dehydration when cold-trap, be caught to coagulate and freezing gathering, thereby the moisture of avoiding distilling in a large number enters vavuum pump.Open vavuum pump then, after cold-trap vacuum drops to below the 10Pa, the material disc that holds raw material after the pre-freeze is put on operating room's shelf, open the communicating valve of operating room and cold-trap, be evacuated down to vacuum and reach tens Pa, regulating the heating shelf temperature is-5 ℃--10 ℃, when continuing to be evacuated to vacuum less than 10Pa, shelf temperature is set to 20-30 ℃, continue to vacuumize, after temperature of charge reached room temperature, heating-up temperature was set to 40-50 ℃, continued to vacuumize 0.5-2 hour, material moisture is brought down below below the 5%-8%, take out dried bamboo shoot slice, in dry environment,, use the packaging for foodstuff bag hermetic package after the raw material cooling.

Beneficial effect of the present invention is:

The present invention has carried out comparatively comprehensively research to blanching technology, blanching liquid composition, color preservation technology and the drying process of fruits and vegetables and edible fungi non-sulphur drying technics, do not adopt poisonous, harmful processing modes such as sulfur fumigation, charcoal fire baking drying, advanced person's ultrasonic wave processing is protected chromatic effect preferably with organic the getting to conjunction of compound colour protecting liquid, thereby make to keep good color, shape after the final products rehydration, have high rehydration and high security.Be made as example with dried bamboo shoot, products obtained therefrom is a white, SO 2Residual quantity≤0.05g/Kg, reconstitution rate reach more than the 5-10, and brittleness is better after the rehydration, have fresh bamboo shoots special delicate fragrance flavor and delicate flavour.

Below by embodiment, the invention will be further described:

The specific embodiment

Embodiment 1:

With the fresh bamboo shoots is raw material, after peeling off, repair, cleaning, bamboo shoots is cut into the sheet of 2mm-3mm, and blanching is 6 minutes under 100 ℃ of conditions; Be positioned over then in 0.5% citric acid and the 0.1% cysteine solution, handle promotion by 15 minutes ultrasonic waves and protect look, sliced bamboo shoot is tiled in puts into drying box on the screen cloth then, bamboo shoot sheet thickness is less than 5mm, carry out heated-air drying under 60 ℃ condition, be 3-5 hour drying time.Be dried to water content less than 10% o'clock, can make finished product.Finished product is a white, and reconstitution rate is 6-9, and brittleness is good, has fresh bamboo shoots special delicate fragrance flavor and delicate flavour after the rehydration.

Embodiment 2:

With the fresh bamboo shoots is raw material, after peeling off, repair, cleaning, is cut into the bamboo shoot sheet of 2mm-3mm, and blanching is 6 minutes under 100 ℃ of conditions; Be positioned over then in 0.2% citric acid and the 0.05% cysteine solution, the ultrasonic wave that carried out 15 minutes is handled and is promoted to protect look; After precooling under 4 ℃ of refrigerated conditions, put into-30 ℃ of refrigerators and carry out pre-freeze.Drive the compressor of vacuum freezing drying device then, make water vapour coagulator (cold-trap) temperature drop to below-40--50 ℃, drive vavuum pump then, when cold-trap vacuum drops to 10Pa when following, the material disc that holds one deck sliced bamboo shoot after the pre-freeze is put on operating room's shelf, open the communicating valve of operating room and cold-trap, be evacuated to vacuum and reach tens Pa, shelf temperature is set is-10 ℃, vacuum freeze drying is to vacuum during less than 10Pa, and heating-up temperature is set to 30 ℃, after temperature of charge reaches room temperature or is higher than room temperature, heating-up temperature is set to 50 ℃, continued to vacuumize dry 1-2 hour, material moisture takes out dried bamboo shoot slice less than 8%, in dry environment, cool off dried bamboo shoot slice, use the packaging for foodstuff bag hermetic package.

Embodiment 3:

With the Boletus luridus is raw material, after finishing, cleaning, is cut into the sheet of 2mm-3mm, and blanching is 6 minutes under 95 ℃ of conditions; Be positioned over then in 0.2% citric acid and the 0.02% cysteine solution, ultrasonic wave is handled and was promoted to protect look in 10 minutes; Then under 4 ℃ of refrigerated conditions with the precooling of Boletus luridus sheet after, put into-25 ℃ of refrigerator pre-freezes, and then put into vacuum freezing drying device and carry out dry water content less than 6% dried Boletus luridus sheet.The basic operation of vacuum freeze-drying technique is: drive compressor earlier, make water vapour coagulator (cold-trap) temperature drop to below-50 ℃, drive vavuum pump then, after cold-trap vacuum reaches below the 10Pa, the material disc that holds one deck bolete sheet after the pre-freeze is put into operating room's shelf, open the communicating valve of operating room and cold-trap, be evacuated to vacuum and reach tens Pa, operating room's temperature is set is-10 ℃, vacuum freeze drying is to vacuum during less than 10Pa, and temperature is set to 20 ℃, after temperature of charge meets or exceeds room temperature, temperature is set to 40 ℃, continues dry 1 hour, and the Boletus luridus water content drops to less than 6%, drying is finished, take out dried bamboo shoot slice, use the packaging for foodstuff bag hermetic package, can make finished product.The bright bolete sheet reconstitution rate that makes is more than 10, has distinctive fragrance of fresh Boletus luridus and delicate flavour after the rehydration.

Embodiment 4:

With fresh Boletus luridus is raw material, blanching 6 minutes under 95 ℃ of conditions after putting in order; Be positioned over then in 0.4% citric acid and the 0.04% cysteine solution, ultrasonic wave is handled and was promoted in 10 minutes to protect look, is placed in the drying box again, under 40-60 ℃ condition heated-air drying 4-6 hour, water content is cooled off raw material less than 10% in dry environment, in time pack.The product reconstitution rate is more than 7, and fragrance and the delicate flavour of cadmium yellow bolete arranged after the rehydration.

Embodiment 5:

With bright dictyophora phalloidea is raw material, with dictyophora phalloidea blanching 4 minutes under 98 ℃ of conditions; Be positioned over then in 0.2% citric acid and the 0.05% cysteine solution, ultrasonic wave is handled and was promoted to protect look in 5 minutes, then under 4 ℃ of refrigerated conditions with the precooling of Boletus luridus sheet after, put into and put into vacuum freezing drying device after-15 ℃ of refrigerator pre-freezes again and carry out the dried dictyophora phalloidea of dry water content less than 5-8%.The basic operation of vacuum freeze-drying technique is: drive compressor earlier, make water vapour coagulator (cold-trap) temperature drop to below-50 ℃, drive vavuum pump then, after cold-trap vacuum reaches below the 10Pa, to put into operating room's shelf through the material disc that holds dictyophora phalloidea of precooling, open the communicating valve of operating room and cold-trap, be evacuated to vacuum and reach tens Pa, shelf temperature is set is-5 ℃, continue vacuum freeze drying to vacuum during less than 10Pa, heating-up temperature is set to 20 ℃, after temperature of charge reaches room temperature, be 40 ℃ with heating-up temperature equipment, continued dry 0.5-1 hour, material moisture is less than 5-8%, drying is finished, and takes out dried dictyophora phalloidea, after cooling off in dry environment, use the packaging for foodstuff bag hermetic package, can make finished product.The dried dictyophora phalloidea reconstitution rate that makes is more than the 6-10, and product shows white has fresh bamboo fungi bacterium special delicate fragrance flavor and delicate flavour after the rehydration.

Embodiment 6:

With bright dictyophora phalloidea is raw material, with dictyophora phalloidea blanching 4 minutes under 98 ℃ of conditions; Be positioned over then in 0.4% citric acid and the 0.1% cysteine solution, ultrasonic wave is handled and was promoted to protect look in 5 minutes; Be placed on the drying box baking on the net after taking out elimination water, carry out heated-air drying under 40 ℃-50 ℃ condition, be 3-5 hour drying time.Be dried to water content less than 10%, can make finished product.The finished product reconstitution rate that makes is more than 8, and product is white, and is slightly faint yellow, has bright dictyophora phalloidea special delicate fragrance flavor and delicate flavour after the rehydration.

Embodiment 7:

With bright collybia albuminosa is raw material, after finishing, the cleaning, is cut into the bacterium sheet of thickness less than 3mm, and blanching is 3 minutes under 95 ℃ of conditions; Be positioned over then in the solution that contains 0.1% citric acid and 0.02% cysteine, ultrasonic wave is handled and was promoted to protect look in 10 minutes, after under 4 ℃ of refrigerated conditions precooling 3-6 hour, put into-15 ℃ of refrigerator precoolings, and then put into the dry dried collybia albuminosa of water content below 5% that get of vacuum freezing drying device.The basic operation of vacuum freeze-drying technique is: drive compressor earlier, make water vapour coagulator (cold-trap) temperature drop to-45 ℃--below 50 ℃, drive vavuum pump then, after cold-trap vacuum reaches below the 10Pa, to put into operating room's shelf through the material disc that holds collybia albuminosa of precooling, open the communicating valve of operating room and cold-trap, be evacuated to vacuum and reach tens Pa, shelf temperature is set is-10 ℃, vacuum freeze drying is to vacuum during less than 10Pa, and shelf temperature is set to 20 ℃, after continuing to be evacuated to temperature of charge and reaching room temperature, shelf temperature is set to 40 ℃, continues dry 1 hour, and material moisture is less than 5%, drying is finished, take out dried collybia albuminosa, use the packaging for foodstuff bag hermetic package, promptly make finished product.The dried collybia albuminosa reconstitution rate that makes is more than the 7-10, and product color is a white, has fragrance and delicate flavour preferably after the rehydration.

Embodiment 8:

With bright collybia albuminosa is raw material, after finishing, cleaning, is cut into the bacterium sheet of thickness less than 3mm, and blanching is 3 minutes under 95 ℃ of conditions; Be positioned over then in 0.2% citric acid and the 0.05% cysteine solution, ultrasonic wave was handled 10 minutes; Be tiled in behind the elimination moisture on the web plate of drying box, carry out heated-air drying under 40-50 ℃ condition, be 3-5 hour drying time, the dried product water content is less than 10%, color and luster is that white is slightly light yellow, and reconstitution rate has fragrance and delicate flavour preferably after the rehydration more than 5-8.

Claims (3)

1. the fruits and vegetables of high rehydration and high security or edible fungi non-sulphur drying technics is characterized in that:
Blanching technology: will be through arrangement, the fruits and vegetables after cleaning or the edible mushroom sheet that is cut into 1-3mm, carry out blanching then, blanching temperature is 95 ℃-100 ℃, blanching time is 3-6 minute;
Color preservation technology: fruits and vegetables after the blanching or edible mushroom are put into the solution that contains 0.1%-0.5% citric acid and 0.02%-0.1% cysteine, handle promotion by 5-15 minute ultrasonic wave and protect look, ultrasonic wave work of treatment frequency is 35KHz-45KHz;
Drying process:
With ultrasonic fruits and vegetables or the edible mushroom of protecting after look is handled, carry out heated-air drying or vacuum freeze drying, when being dried to water content 5%-10%, can make finished product.
2. the fruits and vegetables of high rehydration as claimed in claim 1 and high security or edible fungi non-sulphur drying technics, it is characterized in that: drying mode adopts heated-air drying: fruits and vegetables or edible mushroom through protecting after look is handled are placed in the drying box, adopt 40 ℃-70 ℃ hot blast to carry out drying, be 3-6 hour drying time, when water content is lower than 8-10%, takes out in dry environment and preserve with the food pack sealing after the cooling.
3. the fruits and vegetables of high rehydration as claimed in claim 1 and high security or edible fungi non-sulphur drying technics, it is characterized in that: drying mode adopts vacuum freeze drying: earlier will be through protecting fruits and vegetables after look is handled or edible mushroom under 4 ℃ of refrigerated conditions precooling 3-6 hour, put into-15 ℃ to-30 ℃ refrigerator then or freeze storehouse pre-freeze, make hydrogenesis Cheng Bing; Drive the compressor of vacuum freezing drying device then, make the condensation vapor actuator temperature reduce to-40 ℃--below 50 ℃, make the steam after the dehydration when cold-trap, be caught to coagulate and freezing gathering, thereby the moisture of avoiding distilling in a large number enter vavuum pump; Open vavuum pump then, after cold-trap vacuum drops to below the 10Pa, the material disc that holds raw material after the pre-freeze is put on operating room's shelf, open the communicating valve of operating room and cold-trap, be evacuated down to vacuum and reach tens Pa, regulating the heating shelf temperature is-5 ℃-10 ℃, and when continuing to be evacuated to vacuum less than 10Pa, shelf temperature is set to 20-30 ℃, continue to vacuumize, after temperature of charge reached room temperature, heating-up temperature was set to 40-50 ℃, continued to vacuumize 0.5-2 hour, material moisture is brought down below below the 5%-8%, take out dried bamboo shoot slice, in dry environment,, use the packaging for foodstuff bag hermetic package after the raw material cooling.
CN2007100495606A 2007-07-19 2007-07-19 High composite aquosity fruit vegetables and edible fungi non-sulphur drying technics CN101156622B (en)

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CN101869135A (en) * 2010-06-10 2010-10-27 江南大学 Bamboo shoot sulfur-free drying process
CN101904540A (en) * 2010-08-24 2010-12-08 中国热带农业科学院香料饮料研究所 Method for processing green peppers
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CN102823849A (en) * 2012-08-25 2012-12-19 丽江中源绿色食品有限公司 Quick-frozen bolete and a quick-freezing method thereof as well as equipment
CN103005401A (en) * 2012-12-29 2013-04-03 云南永胜绿地源植物开发有限公司 Method for processing truffle ultra-fine powder
CN103070226B (en) * 2013-01-05 2014-10-08 山西农业大学 Color-protecting and fresh-keeping method for fresh-cut potatoes
CN103355616B (en) * 2013-06-26 2014-05-28 湖南省林业科学院 Processing method of health-care dried sinocalamus affinis bamboo shoot
CN103876202B (en) * 2014-02-11 2015-09-09 浙江工业大学 A kind of processing method of fresh Chinese chestnut packaging product
CN104095030A (en) * 2014-07-10 2014-10-15 青岛大学 Vacuum freeze-dried gypsophila stems and leaves products and preparation process thereof
CN104366658A (en) * 2014-12-03 2015-02-25 遵义市昌平食用菌种植场 Dried bamboo fungus cake production method
CN105077076A (en) * 2015-07-21 2015-11-25 广西轻工业科学技术研究院 Sulfur-free dried Chinese yam slice processing method
CN106107416B (en) * 2016-07-01 2019-04-12 合肥工业大学 A kind of drying means of Dendrobidium huoshanness stem
CN106262129A (en) * 2016-09-30 2017-01-04 贵州省桐梓县康利绿色食品有限公司 Dried bamboo shoots processing technique
CN108344290A (en) * 2017-04-05 2018-07-31 贵州省农作物品种资源研究所 A kind of Phallus impudicus(Winter sweet-smelling grass)Without vulcanization stoving process
CN107660616A (en) * 2017-10-23 2018-02-06 巫溪县汇域农产品有限公司 A kind of hickory chick dehydrating processing method
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

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Assignee: Qianjiang Laker Seafood Co., Ltd.

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Denomination of invention: High composite aquosity fruit vegetables and edible fungi non-sulphur drying technics

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