CN101543238A - Method for processing string beans through vacuum freeze drying - Google Patents
Method for processing string beans through vacuum freeze drying Download PDFInfo
- Publication number
- CN101543238A CN101543238A CN200910061130A CN200910061130A CN101543238A CN 101543238 A CN101543238 A CN 101543238A CN 200910061130 A CN200910061130 A CN 200910061130A CN 200910061130 A CN200910061130 A CN 200910061130A CN 101543238 A CN101543238 A CN 101543238A
- Authority
- CN
- China
- Prior art keywords
- temperature
- heating plate
- vacuum freeze
- hours
- hour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Abstract
The invention discloses a method for processing string beans through vacuum freeze drying, which comprises the following steps: using fresh string beans or frozen string beans as raw materials, soaking the string beans for color conservation, and performing the processes of blanching, cooling, removing water, traying, rapid freezing, vacuum freeze drying, sorting, metal detection and packaging, wherein the temperature change of a heating plate in a vacuum freeze drying system device is controlled reasonably in the process of heating and drying. The method has the advantages that the product has the green color of normal string beans, has the smell of normal string beans, the moisture content is less than or equal to 6 percent, the rehydration of the product is more than or equal to 70 percent, the product can be eaten directly or used as an adjuvant added into fast foods such as instant noodle, instant bean vermicelli, instant soup and the like.
Description
Technical field
The present invention relates to food processing technology field, more particularly relate to a kind of processing method of string beans through vacuum freeze drying.
Background technology
Green soya bean contains rich in protein, the several amino acids that wherein contains needed by human, especially with the lysine content height, abundanter because of its nutritive value, accepted by numerous people, for the convenience of preserving and eating, so people just adopt the whole bag of tricks that it is carried out deep processing, to adapt to the needs in market, at present, the normal green soya bean deep working method that adopts is as follows:
1, select materials: with fresh green soya bean or frozen peas is raw material, requires kind, beans size neat and consistent, and color and luster is even, and frozen peas then need thaw earlier;
2, look is protected in immersion: adopt 0.05% sodium carbonate liquor and 0.08% gluconic acid zinc solution to soak 60 minutes in the fresh green soya bean or the back green soya bean that thaws, use twice of clear water rinsing then;
3, blanching: soaked green soya bean is put into 0.046% sodium bicarbonate solution blanching, and blanching temperature is 95-98 ℃, and the blanching time was generally 5～8 minutes;
4, cooling, draining: from blanching liquid, pull green soya bean out after the blanching, put into cooling water rapidly and be cooled to normal temperature, drain away the water then;
5, shop dish: 6 kilograms/dish, be laid in aluminium dish or the stainless steel disc;
6, anxious freezing: the green soya bean that coil the shop is put into-35 ℃ of urgency freeze that the storehouse is anxious to be frozen, suddenly froze 6～8 hours, reach-28 ℃～-35 ℃ to the product center temperature;
7, vacuum freeze drying: the anxious green soya bean well that freezes is sent in the closed container of lyophilization system, under-30 ℃～-35 ℃ freezing conditions, heat drying 14～16 hours under the vacuum degree condition of 0～60Pa then, and make the product final temperature not surpass 50 ℃, become string beans through vacuum freeze drying because of distillation dehydrates;
8, sorting: vacuum freeze drying is taken out green soya bean after finishing from the closed container of lyophilization system, will have the product of foreign matter to weed out;
9, metal detection.Product is crossed metal detector (sensitivity iron: 0.6mm, non-iron: 1.2mm) detect;
10, packing:, seal then earlier with the double-layer food level polybag of the clean hygiene product of packing into.The green soya bean water content that adopts above-mentioned processing method to process is difficult to control, and product moisture content is normal 〉=and 6%, rehydration also has only 30～40%, and product color and mouthfeel are not good yet, can not adapt to the needs in market.
Summary of the invention
Purpose of the present invention provides a kind of product color and mouthfeel good in order to solve above-mentioned deficiency exactly, moisture content≤6%, rehydration 〉=70%, the processing method of a kind of string beans through vacuum freeze drying of adaptation market demand.
The technical solution that the present invention adopts in order to solve the problems of the technologies described above is as follows:
A kind of processing method of string beans through vacuum freeze drying, it is a raw material with fresh green soya bean or frozen peas, through immersion protect look, blanching, cooling, draining, shop dish, suddenly freeze, vacuum freeze drying, sorting, metal detection and packing form, earlier raw material is carried out preliminary treatment, thaw after promptly earlier fresh green soya bean being punctured or earlier frozen peas being punctured, soak again and protect the look processing; In the vacuum freeze drying processing procedure, the anxious green soya bean well that freezes is sent in the closed container of lyophilization system, under-30 ℃～-35 ℃ freezing conditions, heat drying is 12～14 hours under the vacuum degree condition of 0～60Pa, and make the product final temperature not surpass 50 ℃, the variations in temperature of the interior heating plate of vacuum freeze-drying system equipment is as follows successively during heat drying: temperature of heating plate is 18 ℃～22 ℃ during beginning; Through 0.4～0.6 hour, temperature of heating plate was upgraded to 105 ℃～115 ℃, and then constant temperature is 3.4～3.6 hours; Through 0.4～0.6 hour, temperature of heating plate was reduced to 92 ℃～98 ℃ again, followed constant temperature 2.4～2.6 hours again; Through 0.4～0.6 hour, temperature of heating plate was reduced to 78 ℃～82 ℃ again, followed constant temperature 2.4～2.6 hours again; Through 0.4～0.6 hour, temperature of heating plate was reduced to 68 ℃～72 ℃ again, and last constant temperature finished in 1.4～1.6 hours.
Described in the vacuum freeze drying processing procedure, during heat drying in the vacuum freeze-drying system equipment the preferable variations in temperature of heating plate as follows successively: temperature of heating plate is 20 ℃ during beginning; Through 0.5 hour, temperature of heating plate was upgraded to 110 ℃, and then constant temperature is 3.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 95 ℃ again, followed constant temperature 2.5 hours again; Through 0.5 hour, temperature of heating plate was reduced to 80 ℃ again, followed constant temperature 2.5 hours again; Through 0.5 hour, temperature of heating plate was reduced to 70 ℃ again, and last constant temperature finished in 1.5 hours.
The beneficial effect that the present invention adopts above-mentioned technical solution to reach is: this product has the green of normal green soya bean, and smell with normal green soya bean, moisture≤6%, by adding pretreating process in process of production innovatively, and the variations in temperature of science control vacuum freeze drying process, solved the problem of the string beans through vacuum freeze drying rehydration difference that causes because of raw material green soya bean maturity is inhomogeneous effectively, make rehydration 〉=70% of product, this product direct-edible or conduct batching adding instant food such as instant noodles, instant bean vermicelli, use in the instant soup etc.
Description of drawings
Fig. 1 is the present invention's temperature changing curve diagram in the vacuum freeze-drying system equipment when the vacuum freeze drying process.
The specific embodiment
By shown in Figure 1, a kind of processing method of string beans through vacuum freeze drying, processing method is as follows:
1, select materials: with fresh green soya bean or frozen peas is raw material, requires kind, beans size neat and consistent, and color and luster is even;
2, preliminary treatment: fresh green soya bean is directly punctured with the machine of puncturing, then need puncture again earlier for frozen peas and thaw;
3, look is protected in immersion: will adopt 0.05% sodium carbonate liquor and 0.08% gluconic acid zinc solution to soak through the green soya bean that punctures 60 minutes, and use twice of clear water rinsing then;
4, blanching: soaked green soya bean is put into 0.046% sodium bicarbonate solution blanching, and blanching temperature is 95-98 ℃, and the blanching time was generally 5～8 minutes;
5, cooling, draining: from blanching liquid, pull green soya bean out after the blanching, put into cooling water rapidly and be cooled to normal temperature, drain away the water then;
6, shop dish: 6 kilograms/dish, be laid in aluminium dish or the stainless steel disc;
7, anxious freezing: the green soya bean that coil the shop is put into-35 ℃ of urgency freeze that the storehouse is anxious to be frozen, suddenly froze 6～8 hours, reach-28 ℃～-35 ℃ to the product center temperature;
8, vacuum freeze drying: the anxious green soya bean well that freezes is sent in the closed container of lyophilization system, under-30 ℃～-35 ℃ freezing conditions, heat drying is 12～14 hours under the vacuum degree condition of 0～60Pa, and make the product final temperature not surpass 50 ℃, become string beans through vacuum freeze drying because of distillation dehydrates; During described heat drying in the vacuum freeze-drying system equipment the preferable variations in temperature of heating plate as follows successively: temperature of heating plate is 20 ℃ during beginning; Through 0.5 hour, temperature of heating plate was upgraded to 110 ℃, and then constant temperature is 3.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 95 ℃ again, followed constant temperature 2.5 hours again; Through 0.5 hour, temperature of heating plate was reduced to 80 ℃ again, followed constant temperature 2.5 hours again; Through 0.5 hour, temperature of heating plate was reduced to 70 ℃ again, and last constant temperature finished in 1.5 hours.
9, sorting: vacuum freeze drying is taken out green soya bean after finishing from the closed container of lyophilization system, will have the product of foreign matter to weed out;
10, metal detection: product is crossed metal detector (sensitivity iron: 0.6mm, non-iron: 1.2mm) detect;
11, packing:, seal then earlier with the double-layer food level polybag of the clean hygiene product of packing into.
In the vacuum freeze drying process of this processing method, employed vacuum freeze-drying system equipment is the existing equipment that is exclusively used in food processing, in temperature in its equipment and the equipment temperature of product its all can monitor at any time voluntarily, and can be according to each parameter situation of setting in the control appliance voluntarily.
Moisture content of this product and rehydration are adopted detection method commonly used in the industry to detect and are learnt.
Claims (2)
1, a kind of processing method of string beans through vacuum freeze drying, it is a raw material with fresh green soya bean or frozen peas, through immersion protect look, blanching, cooling, draining, shop dish, suddenly freeze, vacuum freeze drying, sorting, metal detection and packing form, it is characterized in that: earlier raw material is carried out preliminary treatment, thaw after promptly earlier fresh green soya bean being punctured or earlier frozen peas being punctured, soak again and protect the look processing; In the vacuum freeze drying processing procedure, the anxious green soya bean well that freezes is sent in the closed container of lyophilization system, under-30 ℃～-35 ℃ freezing conditions, heat drying is 12～14 hours under the vacuum degree condition of 0～60Pa, and make the product final temperature not surpass 50 ℃, the variations in temperature of the interior heating plate of vacuum freeze-drying system equipment is as follows successively during heat drying: temperature of heating plate is 18 ℃～22 ℃ during beginning; Through 0.4～0.6 hour, temperature of heating plate was upgraded to 105 ℃～115 ℃, and then constant temperature is 3.4～3.6 hours; Through 0.4～0.6 hour, temperature of heating plate was reduced to 92 ℃～98 ℃ again, followed constant temperature 2.4～2.6 hours again; Through 0.4～0.6 hour, temperature of heating plate was reduced to 78 ℃～82 ℃ again, followed constant temperature 2.4～2.6 hours again; Through 0.4～0.6 hour, temperature of heating plate was reduced to 68 ℃～72 ℃ again, and last constant temperature finished in 1.4～1.6 hours.
2, the processing method of a kind of string beans through vacuum freeze drying according to claim 1, it is characterized in that: described in the vacuum freeze drying processing procedure, during heat drying in the vacuum freeze-drying system equipment the preferable variations in temperature of heating plate as follows successively: temperature of heating plate is 20 ℃ during beginning; Through 0.5 hour, temperature of heating plate was upgraded to 110 ℃, and then constant temperature is 3.5 hours; Through 0.5 hour, temperature of heating plate was reduced to 95 ℃ again, followed constant temperature 2.5 hours again; Through 0.5 hour, temperature of heating plate was reduced to 80 ℃ again, followed constant temperature 2.5 hours again; Through 0.5 hour, temperature of heating plate was reduced to 70 ℃ again, and last constant temperature finished in 1.5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100611305A CN101543238B (en) | 2009-03-12 | 2009-03-12 | Method for processing string beans through vacuum freeze drying |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100611305A CN101543238B (en) | 2009-03-12 | 2009-03-12 | Method for processing string beans through vacuum freeze drying |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101543238A true CN101543238A (en) | 2009-09-30 |
| CN101543238B CN101543238B (en) | 2011-09-21 |
Family
ID=41190820
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100611305A Expired - Fee Related CN101543238B (en) | 2009-03-12 | 2009-03-12 | Method for processing string beans through vacuum freeze drying |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101543238B (en) |
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101926443A (en) * | 2010-04-29 | 2010-12-29 | 湖南亚林食品有限公司 | Method for processing multi-flavor garden peas by taking peas as raw materials |
| CN101961094A (en) * | 2010-11-02 | 2011-02-02 | 中国农业大学 | Method for modifying and reconstructing edible coarse cereals and beans |
| CN102511741A (en) * | 2011-12-20 | 2012-06-27 | 宁夏家道清真食品有限公司 | Pretreatment method for edible coarse cereals of grains, beans and tubers |
| CN102793118A (en) * | 2011-05-23 | 2012-11-28 | 湖北新美香食品有限公司 | Processing method for carrying out vacuum freeze drying on orange pureed granules |
| CN102793217A (en) * | 2011-05-23 | 2012-11-28 | 湖北新美香食品有限公司 | Vacuum freeze-drying processing method for compound fruit and vegetable peanut butter granules |
| CN102940020A (en) * | 2012-11-21 | 2013-02-27 | 唐山市施尔得肉制品有限公司 | Processing technique of Western style hams through vacuum freeze drying |
| CN103081984A (en) * | 2013-02-08 | 2013-05-08 | 徐州天马敬安食品有限公司 | Method for preparing quick-frozen fresh soyabean |
| CN103355699A (en) * | 2012-04-06 | 2013-10-23 | 湖北新美香食品有限公司 | Processing method of vacuum refrigerating flavored prawn cake |
| CN103478613A (en) * | 2013-08-15 | 2014-01-01 | 当涂县瑞龙果树种植专业合作社 | Method for making dehydrated green bean |
| CN103989241A (en) * | 2014-06-06 | 2014-08-20 | 上海绿晟实业有限公司 | Vacuum freeze drying orange membrane peeling technology |
| CN104012878A (en) * | 2013-12-12 | 2014-09-03 | 安徽恋尚你食品有限公司 | Freeze-dried green bean particle and preparation method thereof |
| CN104146273A (en) * | 2013-11-25 | 2014-11-19 | 湖北新美香食品有限公司 | Processing method of smoked preserved pork |
| CN104824142A (en) * | 2015-04-28 | 2015-08-12 | 苏州科谷米业有限公司 | Method for producing normal-temperature sterilized black beans |
| CN105231289A (en) * | 2015-11-11 | 2016-01-13 | 浙江省农业科学院 | Processing method of fresh edible soybeans |
| CN105982252A (en) * | 2016-03-11 | 2016-10-05 | 钟祥兴利食品股份有限公司 | Processing method of vacuum freeze-dried kelp |
| CN105995679A (en) * | 2016-03-11 | 2016-10-12 | 钟祥兴利食品股份有限公司 | Processing method for vacuum freeze-dried spinach |
| CN105994585A (en) * | 2016-03-11 | 2016-10-12 | 钟祥兴利食品股份有限公司 | Processing method for vacuum freeze-dried lentinus edodes |
| CN106262105A (en) * | 2016-08-24 | 2017-01-04 | 合肥工业大学 | A kind of processing method of vacuum lyophilization Fructus Cucurbitae moschatae powder |
| CN108207165A (en) * | 2017-12-26 | 2018-06-29 | 天津大学 | A kind of green soya bean seed becomes interval and compares drying means |
-
2009
- 2009-03-12 CN CN2009100611305A patent/CN101543238B/en not_active Expired - Fee Related
Cited By (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101926443B (en) * | 2010-04-29 | 2012-04-25 | 湖南亚林食品有限公司 | Method for processing multi-flavor garden peas by taking peas as raw materials |
| CN101926443A (en) * | 2010-04-29 | 2010-12-29 | 湖南亚林食品有限公司 | Method for processing multi-flavor garden peas by taking peas as raw materials |
| CN101961094A (en) * | 2010-11-02 | 2011-02-02 | 中国农业大学 | Method for modifying and reconstructing edible coarse cereals and beans |
| CN101961094B (en) * | 2010-11-02 | 2012-09-19 | 中国农业大学 | Method for modifying and reconstructing edible coarse cereals and beans |
| CN102793217B (en) * | 2011-05-23 | 2013-12-25 | 湖北新美香食品有限公司 | Vacuum freeze-drying processing method for compound fruit and vegetable peanut butter granules |
| CN102793118B (en) * | 2011-05-23 | 2014-01-29 | 湖北新美香食品有限公司 | Processing method for carrying out vacuum freeze drying on orange pureed granules |
| CN102793118A (en) * | 2011-05-23 | 2012-11-28 | 湖北新美香食品有限公司 | Processing method for carrying out vacuum freeze drying on orange pureed granules |
| CN102793217A (en) * | 2011-05-23 | 2012-11-28 | 湖北新美香食品有限公司 | Vacuum freeze-drying processing method for compound fruit and vegetable peanut butter granules |
| CN102511741A (en) * | 2011-12-20 | 2012-06-27 | 宁夏家道清真食品有限公司 | Pretreatment method for edible coarse cereals of grains, beans and tubers |
| CN103355699A (en) * | 2012-04-06 | 2013-10-23 | 湖北新美香食品有限公司 | Processing method of vacuum refrigerating flavored prawn cake |
| CN102940020B (en) * | 2012-11-21 | 2013-10-09 | 唐山市施尔得肉制品有限公司 | Processing technique of Western style hams through vacuum freeze drying |
| CN102940020A (en) * | 2012-11-21 | 2013-02-27 | 唐山市施尔得肉制品有限公司 | Processing technique of Western style hams through vacuum freeze drying |
| CN103081984A (en) * | 2013-02-08 | 2013-05-08 | 徐州天马敬安食品有限公司 | Method for preparing quick-frozen fresh soyabean |
| CN103081984B (en) * | 2013-02-08 | 2014-04-30 | 徐州天马敬安食品有限公司 | Method for preparing quick-frozen fresh soyabean |
| CN103478613A (en) * | 2013-08-15 | 2014-01-01 | 当涂县瑞龙果树种植专业合作社 | Method for making dehydrated green bean |
| CN104146273A (en) * | 2013-11-25 | 2014-11-19 | 湖北新美香食品有限公司 | Processing method of smoked preserved pork |
| CN104146273B (en) * | 2013-11-25 | 2016-08-17 | 湖北新美香食品有限公司 | A kind of processing method of smoked bacon |
| CN104012878A (en) * | 2013-12-12 | 2014-09-03 | 安徽恋尚你食品有限公司 | Freeze-dried green bean particle and preparation method thereof |
| CN103989241A (en) * | 2014-06-06 | 2014-08-20 | 上海绿晟实业有限公司 | Vacuum freeze drying orange membrane peeling technology |
| CN103989241B (en) * | 2014-06-06 | 2016-03-16 | 上海绿晟实业有限公司 | Vacuum freeze drying excystation clothing citrus technique |
| CN104824142A (en) * | 2015-04-28 | 2015-08-12 | 苏州科谷米业有限公司 | Method for producing normal-temperature sterilized black beans |
| CN105231289A (en) * | 2015-11-11 | 2016-01-13 | 浙江省农业科学院 | Processing method of fresh edible soybeans |
| CN105982252A (en) * | 2016-03-11 | 2016-10-05 | 钟祥兴利食品股份有限公司 | Processing method of vacuum freeze-dried kelp |
| CN105995679A (en) * | 2016-03-11 | 2016-10-12 | 钟祥兴利食品股份有限公司 | Processing method for vacuum freeze-dried spinach |
| CN105994585A (en) * | 2016-03-11 | 2016-10-12 | 钟祥兴利食品股份有限公司 | Processing method for vacuum freeze-dried lentinus edodes |
| CN106262105A (en) * | 2016-08-24 | 2017-01-04 | 合肥工业大学 | A kind of processing method of vacuum lyophilization Fructus Cucurbitae moschatae powder |
| CN108207165A (en) * | 2017-12-26 | 2018-06-29 | 天津大学 | A kind of green soya bean seed becomes interval and compares drying means |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101543238B (en) | 2011-09-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101543238B (en) | Method for processing string beans through vacuum freeze drying | |
| CN102125083B (en) | Processing method for performing vacuum freeze drying on apple | |
| CN102308870B (en) | Dehydrated vegetable and preparation method thereof | |
| CN100405934C (en) | Method for preparing fresh fruit, vegetable ice tea | |
| CN104146290B (en) | The processing method of the quick-freezing cooked shuttle crab meat of a kind of original flavor | |
| CN102461644A (en) | Method for processing broad beans | |
| CN102793217B (en) | Vacuum freeze-drying processing method for compound fruit and vegetable peanut butter granules | |
| CN101961045A (en) | Method for preparing white mushroom slices | |
| CN102028268A (en) | Sea cucumber slicing process technology | |
| CN103907844A (en) | Production method of freeze-dried carrot crisp chips | |
| CN106974052A (en) | A kind of preparation method of blackberry, blueberry preserved fruit | |
| CN103931758A (en) | Quick-frozen grape grain processing technology | |
| CN102461659A (en) | Processing method of green sword beans | |
| CN104381422A (en) | Freeze-drying method for straw mushrooms | |
| CN105349318A (en) | Making method of fresh sweet manioc sweet wine | |
| CN102132835A (en) | Instant rice processing method | |
| CN106070551A (en) | A kind of method of broad bean fresh seed quick-freezing fresh-keeping processing | |
| CN102960785A (en) | Scallop meat dry-cure processing method | |
| CN104304416A (en) | Method for performing combined microwave drying and conditioning on lettuce quality by adopting two frequencies under negative pressure | |
| CN106720226A (en) | A kind of processing method for being dehydrated chive leaf | |
| CN102461648A (en) | Processing method for sweet pea | |
| CN102813137A (en) | Method for processing cooked dumplings through vacuum-cooling and quick-freezing | |
| CN102204696A (en) | Processing method for baked instant squid | |
| CN101874516A (en) | Method for preparing dehydrated vegetable | |
| CN105660825B (en) | Insect-proof preservation method for wash-free red dates |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110921 Termination date: 20170312 |