CN102302126A - Method for producing dehydrated vegetables by puffing with superheated steam - Google Patents
Method for producing dehydrated vegetables by puffing with superheated steam Download PDFInfo
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- CN102302126A CN102302126A CN201110205191A CN201110205191A CN102302126A CN 102302126 A CN102302126 A CN 102302126A CN 201110205191 A CN201110205191 A CN 201110205191A CN 201110205191 A CN201110205191 A CN 201110205191A CN 102302126 A CN102302126 A CN 102302126A
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Abstract
The invention relates to a method for producing dehydrated vegetables by puffing with superheated steam. The method comprises the following steps of: chopping picked and cleaned vegetables, performing color-fixing treatment and then coating, pre-dehydrating, heating with superheated steam and introducing compressed air for increasing pressure and puffing, drying and then quickly cooling with air, and packaging to obtain dehydrated vegetable products. By the adoption of the coating treatment, water absorption of vegetables and non-uniform puffing can be avoided in the superheated steam puffing process. After vegetables are heated by superheated steam, the air is introduced to increase pressure to improve puffing pressure difference, so as to effectively reduce the temperature required for puffing vegetables with superheated steam and prevent the problems of texture softening and nutrient loss caused by overheating. Vacuum drying is applied to the pre-dehydrating and drying treatments, so that the dehydration speed is increased and the change of vegetable color is reduced. The quick air-cooling treatment avoids moisture absorption and moisture regain of dehydrated vegetables. The method has the advantages of simple process, low puffing temperature, low energy consumption and the like, can significantly improve the rehydration property of dehydrated vegetables, and can be widely applied to the processing of different types of dehydrated vegetables.
Description
Technical field
Patent of the present invention relates to food processing field, relates in particular to the method for the expanded production dehydrated vegetables of a kind of superheated steam.
Background technology
Dehydrated vegetables is claimed the rehydration dish again, be with fresh vegetables through operations such as washings, cutting, oven dry, remove most of moisture in the vegetables and process.Dehydrated vegetables has and is easy to store and transportation, advantages such as in light weight, instant.Colory dehydrated vegetables product not only should have good color and luster, more should possess good rehydration performance, to satisfy the requirement of vision and mouthfeel.At present normal adopt dry, heated-air drying, freeze-drying method produce dehydrated vegetables.Dry and receive weather and environmental influence bigger, dewatering time is long, and sanitary condition is relatively poor and since dry in the process vegetables shrink serious, cause the product rehydration bad; The heated-air drying method is simple, and the equipment input is lower, and the product health can effectively be controlled, but the vegetables contraction is serious, and the product rehydration is bad; Freeze drying processed dehydrated vegetables have advantages such as color and luster is good, nutritive loss is few, rehydration is good, but dewatering time is long, energy consumption is high.Superheated steam is expanded to be the novel puffing technology that occurs in recent years, thus the expanded rehydration performance that makes vegetable tissue's expansion improve dehydrated vegetables.But the common entrapped moisture of superheated steam, because of exchange heat also can produce condensed water, vegetables will have a strong impact on expansion effect when absorbing than juicy when superheated steam acts on vegetables; The effect of superheated steam long period makes that the vegetables temperature is too high and causes the generation of its soft mashed phenomenon, not only influences expansion effect and also is prone to cause the loss of vegetable nutrient composition.Moreover the dehydrated vegetables temperature that hot-working methods such as heated-air drying make is higher, adopts nature cooling back packing usually, and cooling procedure is prone to cause dehydrated vegetables to absorb airborne moisture moisture regain.
Summary of the invention
The method that the purpose of this invention is to provide the expanded production dehydrated vegetables of a kind of superheated steam makes the dehydrated vegetables product have good surface appearance and good rehydration performance.
The technical scheme that the present invention takes is following:
The method of the expanded production dehydrated vegetables of a kind of superheated steam; Comprise: the vegetables cutting that will choose and clean up, carry out toga after protecting look, in advance dehydration; Again through superheated steam heating and feed the compressed air supercharging carry out expanded, drying after air cooling and packing make the dehydrated vegetables product fast.
Said toga is that to be immersed in mass concentration be 1min～3min in 2%～8% the propylene glycol solution with protecting vegetables behind the look, pulls the back drop out and goes its surface solution to form toga.
Said preparatory dehydration is to adopt dewatering vegetable to the wet basis moisture content 15%～48% of vacuum drying with toga.Said vacuum drying condition is: the indoor absolute pressure of vacuum drying is 10Pa～50kPa, and baking temperature is 50 ℃～80 ℃.
Said expanded be that vegetables with dehydration in advance are tiled on the material containing dish in the Bulking tank, close the Bulking tank door, feed superheated steam and directly act on vegetables; When the vegetables temperature rises to 50 ℃～70 ℃, stop to feed superheated steam, the absolute pressure of regulating superheated steam in the Bulking tank in the said process is 0.12MPa～0.45MPa; Even get in the Bulking tank with compressed air, absolute pressure in the Bulking tank is increased close intake valve behind 0.50MPa～1.50MPa to stop to feed compressed air, open the Bulking tank door at once, abrupt release pressure makes vegetables expanded.
Said drying is to adopt the dry expanded vegetables of boulton process, makes its wet basis moisture content reduce to 3%～5%.Said vacuum drying condition is: the indoor absolute pressure of vacuum drying is 10Pa～40kPa, and baking temperature is 40 ℃～70 ℃.
Said air fast cooling is that vegetables with drying are tiled on the wire netting conveyer belt, and thickness is 3.0cm～5.0cm, adopts the top-blown blower fan with 2.0m/s～5.0m/s wind speed the vegetables of drying to be cooled to room temperature.
The present invention handles through toga and avoids in the expanded vegetables process of superheated steam absorbing the generation that excess water causes expanded insufficient and problem of non-uniform because of vegetables; Utilize superheated steam to directly act on vegetables and make its intensification accumulate heat energy, also improve bulking pressure difference realization lower temperature uniform expansion vegetables, avoid the dehydrated vegetables moisture absorption to get damp again through quick cooling through compensation compressed air.
Remarkable advantage of the present invention:
The present invention carries out toga to the vegetables of cutting and handles, and absorbs moisture when having suppressed superheated steam and acting on vegetables; Effectively reduce swelling temperature when adopting the compressed air supercharging to improve the bulking pressure difference behind the superheated steam heating vegetables, avoided vegetable tissue soft mashed, nutritive loss is little; Dehydration and drying all adopt vacuum drying in advance, and dewatering speed is fast, the vegetables look diminishes; Air cooling has fast prevented dehydrated vegetables moisture absorption moisture regain.The dehydrated vegetables that the present invention dries with tradition, the heated-air drying method is produced is compared, and the vegetables contraction is little, rehydration good, color and luster is good; With freeze-drying produce dehydrated vegetables compare have equipment drop into little, energy consumption is low, advantage of high production efficiency, method and product advantage are obvious, can be widely used in all kinds of dewatering vegetables processing.The dehydrated vegetables product that the present invention obtains has good surface appearance, microcosmic loose structure and good rehydration performance.
The specific embodiment
Method of the present invention specifically realizes through following technical step:
1, vegetables selection: select vegetables fresh, that have no mechanical damage, do not have rotten and disease and pest.
2, clean: adopt the dirt of the clear water flush away vegetable surface that flows, drop removes surface moisture.
3, cutting:, remove epidermis with cutter for the edible vegetables in need peeling rear according to the difference of vegetable species.Be cut into the sheet of fourth shape or the 5 * 5mm～10 * 10mm of 3 * 3 * 3mm～6 * 6 * 6mm.
4, protect look: the vegetables after the cutting are immersed in the colour protecting liquid, and the time is 1.5～10min.Pull the back out and use flushing with clean water, drop removes surface moisture.
5, toga: it is 1min～3min in 2%～8% the propylene glycol solution that the vegetables that will protect look are immersed in mass concentration, pulls the back drop out and goes its surface solution to form toga.
6, dehydration in advance: the employing vacuum drying is suitably dewatered the vegetables of toga, makes its wet basis moisture content reduce to 15%～48%; The absolute pressure of vacuum drying cabinet is 10Pa～50kPa in this process, and baking temperature is 50 ℃～80 ℃.
7, expanded: the vegetables that will dewater in advance are tiled on the material containing dish in the Bulking tank, close the Bulking tank door, open the inlet valve that links to each other with steam generator immediately and make in the superheated steam entering Bulking tank and directly act on vegetables; It is 0.12MPa～0.45MPa that the adjusting inlet valve makes the absolute pressure of superheated steam in the Bulking tank, closes inlet valve when the temperature sensor that is put in the vegetables layer makes the vegetables temperature of thermometer demonstration rise to 50 ℃～70 ℃ when burying; Open the intake valve that links to each other with air compressor immediately compressed air is got in the Bulking tank, close intake valve after making the Bulking tank internal pressure further increase 0.50MPa～1.50MPa; Open the Bulking tank door immediately rapidly, abrupt release pressure makes vegetables expanded.
8, drying: adopt boulton process that expanded vegetables are further dewatered, make its wet basis moisture content reduce to 3%～5%; The absolute pressure of vacuum drying cabinet is 10Pa～40kPa in this process, and baking temperature is 40 ℃～70 ℃.
9, cooling: the vegetables of drying are tiled on the wire netting conveyer belt, and thickness is 3.0cm～5.0cm, adopts the top-blown blower fan with 2.0m/s～5.0m/s wind speed the vegetables of drying to be cooled to room temperature.
10, packing:, be finished product after sealing in the polybag of packing into by packing quantitative requirement weighing dehydrated vegetables.
In order fully to disclose the method for the expanded production dehydrated vegetables of a kind of superheated steam of the present invention, explain below in conjunction with embodiment.
Embodiment 1
(1) carrot selection: select carrot fresh, that have no mechanical damage, do not have rotten and disease and pest.
(2) clean: with the silt and the impurity on the clear water flush away carrot surface of flowing, drop removes its surface moisture.
(3) cutting: remove the epidermis of carrot with cutter, be cut into the fourth shape of 3 * 3 * 3mm.
(4) protect look: diced carrot is immersed in the sodium chloride mixed solution that mass concentration is 0.1% citric acid and 0.2%, and the time is 10min.Pull the back out and use flushing with clean water, drop removes surface moisture.
(5) toga: it is 2% propylene glycol solution 1min that the diced carrot that will protect look is dipped in mass concentration, pulls the back drop out and removes its surface solution.
(6) in advance dehydration: adopt boulton process the diced carrot of toga to be dewatered to wet basis moisture content 15% in advance with 50 ℃, 10Pa.
(7) expanded: the diced carrot that will dewater in advance is tiled on the material containing dish in the Bulking tank, closes the Bulking tank door; The inlet valve that unlatching links to each other with steam generator gets in the Bulking tank superheated steam, and it is 0.12MPa that the adjusting inlet valve makes the absolute pressure of superheated steam in the Bulking tank, when the diced carrot temperature rises to 50 ℃, closes inlet valve; Open the intake valve that links to each other with air compressor immediately compressed air is got in the Bulking tank, close intake valve when absolute pressure in the Bulking tank has further been increased 1.50MPa; Open the Bulking tank door immediately rapidly, abrupt release pressure makes diced carrot expanded.
(8) drying: adopt boulton process ℃ expanded diced carrot to be dried to wet basis moisture content 5% with 40 ℃, 10Pa.
(9) cooling: the diced carrot of drying is tiled on the wire netting conveyer belt, and thickness is 3.0cm; Adopt the top-blown blower fan it to be cooled to room temperature with the wind speed of 2.0m/s.
(10) packing:, be finished product after sealing in the polybag of packing into by packing quantitative requirement weighing dehydration diced carrot.
Wet basis moisture content with after the dehydration carrot rehydration of this method production can reach 82.6%.
Embodiment 2
(1) broccoli selection: select broccoli fresh, that have no mechanical damage, do not have rotten and disease and pest.
(2) clean: with the silt and the impurity on the clear water flush away broccoli surface of flowing, drop removes its surface moisture.
(3) cutting: with lower part cauline leaf and little bud, be cut into the sheet of 5 * 5mm with cutter excision bud.
(4) protect look: the broccoli sheet is immersed in blanching 1.5min in 97 ℃ the water.Pull the back out and use flushing with clean water, drop removes surface moisture.
(5) toga: it is 2min in 4% the propylene glycol solution that the broccoli sheet that will protect look is immersed in mass concentration, pulls the back drop out and removes its surface solution.
(6) in advance dehydration: adopt boulton process the broccoli sheet to be dewatered to wet basis moisture content 28% in advance with 65 ℃, 30kPa.
(7) expanded: the broccoli sheet that will dewater in advance is tiled on the material containing dish in the Bulking tank, closes the Bulking tank door; The inlet valve that unlatching links to each other with steam generator gets in the Bulking tank superheated steam; It is 0.30MPa that the adjusting inlet valve makes the absolute pressure of superheated steam in the Bulking tank, closes inlet valve when the temperature sensor that is put in the vegetables layer makes the broccoli sheet temperature of thermometer demonstration rise to 60 ℃ when burying; Open the intake valve that links to each other with air compressor immediately compressed air is got in the Bulking tank, close intake valve when absolute pressure in the Bulking tank has further been increased 1.20MPa; Open the Bulking tank door immediately rapidly, abrupt release pressure makes the broccoli sheet expanded.
(8) drying: adopt boulton process expanded broccoli sheet to be dried to wet basis moisture content 4% with 60 ℃, 10kPa.
(9) cooling: the broccoli sheet of drying is tiled on the wire netting conveyer belt, and thickness is 4.0cm; Adopt the top-blown blower fan broccoli sheet of drying to be cooled to room temperature with the wind speed of 2.5m/s.
(10) packing:, be finished product after sealing in the polybag of packing into by packing quantitative requirement weighing dehydration broccoli sheet.
Wet basis moisture content with after the dehydration broccoli rehydration of this method production can reach 86.4%.
Embodiment 3
(1) lettuce selection: select lettuce fresh, that have no mechanical damage, do not have rotten and disease and pest.
(2) clean: with the silt and the impurity on the clear water flush away lettuce surface of flowing, drop removes its surface moisture.
(3) cutting: remove leaf lettuce, root and epidermis with cutter, be cut into the fourth shape of 6 * 6 * 6mm.
(4) protect look: with the lettuce fourth be immersed in that mass concentration is 0.15%, temperature is 4min in 95 ℃ the sodium chloride solution, pulls the back out and uses flushing with clean water, drop removes surface moisture.
(5) toga: it is 3min in 5% the propylene glycol solution that the lettuce fourth that will protect look is immersed in mass concentration, pulls the back drop out and removes its surface solution.
(6) in advance dehydration: adopt boulton process the lettuce fourth to be dewatered to wet basis moisture content 35% in advance with 70 ℃, 40kPa.
(7) expanded: the lettuce fourth that will dewater in advance is tiled on the material containing dish in the Bulking tank, closes the Bulking tank door; The inlet valve that unlatching links to each other with steam generator gets in the Bulking tank superheated steam; It is 0.35MPa that the adjusting inlet valve makes the absolute pressure of superheated steam in the Bulking tank, closes inlet valve when the temperature sensor that is put in the vegetables layer makes the lettuce fourth temperature of thermometer demonstration rise to 65 ℃ when burying; Opening the intake valve that links to each other with air compressor immediately gets in the Bulking tank, when absolute pressure in the Bulking tank has further been increased 0.80MPa compressed air; Open the Bulking tank door immediately rapidly, abrupt release pressure makes the lettuce fourth expanded.
(8) drying: adopt boulton process expanded lettuce fourth to be dried to wet basis moisture content 4% with 65 ℃, 30kPa.
(9) cooling: the lettuce fourth of drying is tiled on the wire netting conveyer belt, and thickness is 3.0cm; Adopt the top-blown blower fan lettuce fourth of drying to be cooled to room temperature with the wind speed of 3.5m/s.
(10) packing:, be finished product after sealing in the polybag of packing into by packing quantitative requirement weighing dehydration lettuce fourth.
Wet basis moisture content with after the dehydration lettuce rehydration of this method production can reach 85.7%.
Embodiment 4
(1) Chinese cabbage selection: select Chinese cabbage fresh, that have no mechanical damage, do not have rotten and disease and pest, cut root and leaf, remove cabbage heart, stay Chinese cabbage nation subsequent use.
(2) clean: with the silt and the impurity on the clear water flush away Chinese cabbage nation surface of flowing, drop removes its surface moisture.
(3) cutting: the sheet that Chinese cabbage nation is cut into 10 * 10mm with cutter.
(4) protect look: it is that the time is 10min in 6.5 the citric acid solution that the Chinese cabbage sheet is immersed in the pH value.Pull the back out and use flushing with clean water, drop removes surface moisture.
(5) toga: it is 3min in 8% the propylene glycol solution that the Chinese cabbage sheet that will protect look is immersed in mass concentration, pulls the back drop out and removes its surface solution.
(6) in advance dehydration: adopt boulton process the Chinese cabbage sheet to be dewatered to wet basis moisture content 48% in advance with 80 ℃, 50kPa.
(7) expanded: the Chinese cabbage sheet that will dewater in advance is tiled on the material containing dish in the Bulking tank, closes the Bulking tank door; The inlet valve that unlatching links to each other with steam generator gets in the Bulking tank superheated steam; It is 0.45MPa that the adjusting inlet valve makes the absolute pressure of superheated steam in the Bulking tank, closes inlet valve when the temperature sensor that is put in the vegetables layer makes the Chinese cabbage sheet temperature of thermometer demonstration rise to 70 ℃ when burying; Open the intake valve that links to each other with air compressor immediately compressed air is got in the Bulking tank, close intake valve when absolute pressure in the Bulking tank has further been increased 0.50MPa; Open the Bulking tank door immediately rapidly, abrupt release pressure makes the Chinese cabbage sheet expanded.
(8) drying: adopt boulton process expanded Chinese cabbage sheet to be dried to wet basis moisture content 3% with 70 ℃, 40kPa.
(9) cooling: the Chinese cabbage sheet of drying is tiled on the wire netting conveyer belt, and thickness is 5.0cm; Adopt the top-blown blower fan Chinese cabbage sheet of drying to be cooled to room temperature with the wind speed of 5.0m/s.
(10) packing:, be finished product after sealing in the polybag of packing into by packing quantitative requirement weighing dehydration Chinese cabbage.
Wet basis moisture content with after this method processed dehydrated Chinese cabbage rehydration can reach 76.3%.
Through above-mentioned to introduction of the present invention, more than the description of the specific embodiment of the invention is not limited the present invention, only otherwise break away from connotation of the present invention, all should belong to the scope of accompanying claims of the present invention.
Claims (8)
1. the method for the expanded production dehydrated vegetables of superheated steam; It is characterized in that; Described method comprises: the vegetables cutting that will choose and clean up, carry out toga after protecting look, in advance dehydration; Again through superheated steam heating and feed the compressed air supercharging carry out expanded, drying after air cooling and packing make the dehydrated vegetables product fast.
2. according to the method for the expanded production dehydrated vegetables of the said superheated steam of claim 1; It is characterized in that: said toga is that the vegetables of protecting look are immersed in mass concentration is 1min～3min in 2%～8% the propylene glycol solution, pulls the back drop out and goes its surface solution to form toga.
3. according to the method for the expanded production dehydrated vegetables of the said superheated steam of claim 1, it is characterized in that: said preparatory dehydration is to adopt dewatering vegetable to the wet basis moisture content 15%～48% of vacuum drying with toga.
4. according to the method for the expanded production dehydrated vegetables of the said superheated steam of claim 3, it is characterized in that: said vacuum drying condition is: the indoor absolute pressure of vacuum drying is 10Pa～50kPa, and baking temperature is 50 ℃～80 ℃.
5. according to the method for the expanded production dehydrated vegetables of the said superheated steam of claim 1, it is characterized in that: said expanded be that vegetables with dehydration in advance are tiled on the material containing dish in the Bulking tank, close the Bulking tank door, feed superheated steam and directly act on vegetables; When the vegetables temperature rises to 50 ℃～70 ℃, stop to feed superheated steam, the absolute pressure of regulating superheated steam in the Bulking tank in the said process is 0.12MPa～0.45MPa; Even get in the Bulking tank with compressed air, absolute pressure in the Bulking tank is increased close intake valve behind 0.50MPa～1.50MPa to stop to feed compressed air, open the Bulking tank door at once, abrupt release pressure makes vegetables expanded.
6. according to the method for the expanded production dehydrated vegetables of the said superheated steam of claim 1, it is characterized in that: said drying is to adopt the dry expanded vegetables of boulton process, makes its wet basis moisture content reduce to 3%～5%.
7. according to the method for the expanded production dehydrated vegetables of the said superheated steam of claim 6, it is characterized in that: said vacuum drying condition is: the indoor absolute pressure of vacuum drying is 10Pa～40kPa, and baking temperature is 40 ℃～70 ℃.
8. according to the method for the expanded production dehydrated vegetables of the said superheated steam of claim 1; It is characterized in that: said air fast cooling is that vegetables with drying are tiled on the wire netting conveyer belt; Thickness is 3.0cm～5.0cm, adopts the top-blown blower fan with 2.0m/s～5.0m/s wind speed the vegetables of drying to be cooled to room temperature.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004958A (en) * | 2012-12-26 | 2013-04-03 | 青岛佰众化工技术有限公司 | Mushroom overheat bulking drying processing method |
| CN108419823A (en) * | 2018-01-17 | 2018-08-21 | 常晓峰 | A kind of method of producing dehydrated vegetables by puffing with superheated steam |
| CN109463682A (en) * | 2018-11-22 | 2019-03-15 | 河南农业大学 | A kind of dehydrated vegetables and preparation method thereof |
| CN110663758A (en) * | 2019-09-25 | 2020-01-10 | 福建省农业科学院农业工程技术研究所 | Device for regulating and controlling food quality by combining superheated steam and pressure |
| CN112471465A (en) * | 2020-11-24 | 2021-03-12 | 江南大学 | A method for preparing preserved vegetable |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101301055A (en) * | 2008-06-23 | 2008-11-12 | 福建农林大学 | Puffing fruit vegetable crisp slices processed by hot vapor and method thereof |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101301055A (en) * | 2008-06-23 | 2008-11-12 | 福建农林大学 | Puffing fruit vegetable crisp slices processed by hot vapor and method thereof |
Non-Patent Citations (3)
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| 《保鲜与加工》 20101231 冯丽琴等 川贝雪梨脆片变温压差膨化干燥应用技术 51-52 1-8 第10卷, 第5期 * |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004958A (en) * | 2012-12-26 | 2013-04-03 | 青岛佰众化工技术有限公司 | Mushroom overheat bulking drying processing method |
| CN108419823A (en) * | 2018-01-17 | 2018-08-21 | 常晓峰 | A kind of method of producing dehydrated vegetables by puffing with superheated steam |
| CN109463682A (en) * | 2018-11-22 | 2019-03-15 | 河南农业大学 | A kind of dehydrated vegetables and preparation method thereof |
| CN110663758A (en) * | 2019-09-25 | 2020-01-10 | 福建省农业科学院农业工程技术研究所 | Device for regulating and controlling food quality by combining superheated steam and pressure |
| CN112471465A (en) * | 2020-11-24 | 2021-03-12 | 江南大学 | A method for preparing preserved vegetable |
| CN112471465B (en) * | 2020-11-24 | 2022-12-13 | 江南大学 | A method for preparing preserved vegetable |
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