CN102640786A - Method for manufacturing dehydrated vegetables by taking goldball onion as raw material - Google Patents
Method for manufacturing dehydrated vegetables by taking goldball onion as raw material Download PDFInfo
- Publication number
- CN102640786A CN102640786A CN2012101568588A CN201210156858A CN102640786A CN 102640786 A CN102640786 A CN 102640786A CN 2012101568588 A CN2012101568588 A CN 2012101568588A CN 201210156858 A CN201210156858 A CN 201210156858A CN 102640786 A CN102640786 A CN 102640786A
- Authority
- CN
- China
- Prior art keywords
- drying
- temperature
- green onion
- vacuum
- husky green
- 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.)
- Pending
Links
Images
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for manufacturing dehydrated vegetables by taking goldball onion as a raw material, so as to increase the kinds of the existing dehydrated vegetables, and solve the problems that the dehydrated vegetable product is discolored, the rehydration property is poor, the taste is poor, and the nutrient content is seriously lost. The method comprises the following steps of raw material selection, brining, draining, prefreezing, sublimation drying, postprocessing, packaging and storing, and concretely comprises the following steps of: selecting and cleaning goldball onion, cutting to strips with 5-8cm length, brining according to a ratio of 1:0.002 and draining; rapidly freezing the material after draining, wherein the freezing temperature is below zero 27 DEG C, and the next-step vacuum drying is prepared; pushing from an outer layer to an inner layer after the material is subjected to freeze dehydration, wherein the drying cycle is 6-8hours, the material loadage of a drying plate is 10-15 kg/m<2>, the temperature of the drying plate is controlled at 70-80DEG C in a drying initial stage of sublimation blooming, the drying intermediate stage is 60 DEG C, and the drying later stage is 40-50 DEG C; and discharging under the environment temperature of 20-23 DEG C and the air relative humidity of below 35%, and finally packaging.
Description
Technical field the present invention relates to a kind of method of making the husky green onion of dehydration.
The background technology dehydrated vegetables is claimed the rehydration dish again, is with processing and fabricatings such as the washing of fresh vegetables process, dryings, sloughs a kind of dry vegetalbe of processing after the most of moisture in the vegetables.Original color and luster of vegetables and nutritional labeling remain unchanged basically.Both be easy to store and transportation, and can have regulated vegetables again effectively and produce the dull and rush season joint.Need only when edible it is immersed in clear water and can restore, and keep original color and luster, nutrition and the local flavor of vegetables.
Frozen dried food is with after the FF snap frozen, and sending into dewaters in the vacuum tank forms, and under vacuum condition, moisture becomes gas by the solid ice liter, thereby makes material dewatering dry.The food of processing with freeze-dry process, not only color, shape are various, and have preserved nutriments such as the vitamin in the food, protein.Before edible, processing a little will be restored in a few minutes and is FF.
The vacuum freeze-drying food production is started late in China.The frozen dried food production line of last scale just occurs to the later stage eighties 20th century, and equipment still is import.Conditions of demand are seen from the domestic and international market, and China's frozen dried food industry development prospect is extremely wide.
At present, existing dehydrated vegetables on the market basically all is that the heated-air drying dehydration forms, and is not the dehydrated vegetables that raw material is produced with husky green onion.
Husky green onion is a kind of wild vegetable that is grown in the Inner Mongol, Gansu, the free of contamination desert edge in Xinjiang or the crack of stone crack, mountain; Not only nutritious, unique flavor, no matter cold and dressed with sauce, stir-fry and eat, cook filling, seasoning, pickledly be rare delicious food.Belong to the fully natural green health food.Through expert determination: husky green onion contains rich vegetable protein, dietary fiber and multiple nutritional components such as needed by human body mineral matter, vitamin, puts down in writing according to the anaesthetic allusion quotation: the special efficacy that husky green onion has hypotensive, reducing blood lipid, appetite-stimulating indigestion-relieving, strengthening kidney and tonifying Yang, treats constipation.Food can control all diseases of dysentery, enteritis, diarrhoea, the obstruction of qi in the chest.Be described as " glossy ganoderma in the dish ".In recent years, along with the improvement of development of market economy and people's diet structure, the husky green onion of green health care food more and more receives consumers in general's favor, and exploitation prospect is very wide.。
It is the method for raw material production dehydrated vegetables with husky green onion that summary of the invention the object of the present invention is to provide a kind of, to increase the kind of existing dehydrated vegetables, solves that existing dehydrated vegetables product variable color, rehydration are poor, taste bad will, nutritional labeling lose serious problem.
The present invention is the method for raw material production dehydrated vegetables with husky green onion, and it comprises the following steps:
A), material choice, arrangement are selected, cleaning, cutting, are soaked salt and handle, drain etc. husky green onion.Husky green onion is cut into 5-8cm length, spills refined salt on its surface according to 1: 0.002 even shop of husky green onion quality, salt soaked 15 minutes.Adopt the centrifuge dripping formula that the husky green onion surface globule is drained.
B), the material of prefreezing after draining is anxious fast freezes, solidification point is below-27 ℃, for next step vacuum drying is got ready.
C), lyophilization is the core process in the husky green onion production process of freeze-drying.
1. useful load arid cycle is 6～8h, and drying plate material useful load is 10～15kg/m
2
2. baking temperature uses the single heating mode, and the temperature of drying plate is controlled at 70～80 ℃ at the vigorous dry initial stage of distillation, and dry mid-term, the later stage of drying was at 40～50 ℃ at 60 ℃.
3. the dry terminal point of the judgement of dry terminal point can be judged with following indication: temperature of charge and temperature of heating plate reach unanimity basically and keep a period of time; Pump group (or cold-trap) vacuum meter and hothouse vacuum meter reach unanimity, and keep a period of time; Index when hothouse vacuum meter condenser temperature is returned to the equipment zero load basically also keeps a period of time; To the freeze dryer of big butterfly valve is arranged, can close big butterfly valve, the vacuum machine does not descend basically or descends seldom.More than 4 judgment basis, can use separately, also capable of being combined or unite use.
D), after the post processing freeze-drying finishes; Nitrogen injection or dry air are abolished vacuum in the hothouse, shift out material then immediately a relative humidity below 35%, 22～25 ℃ of temperature; Discharging in the few closed environment of dust, and in identical environment, carry out half-finishedly sorting and packing.
With husky green onion is the method for raw material production dehydrated vegetables, it is characterized in that: described drying machine is a vacuum freeze drier, and husky green onion eutectic point is-11.6 ℃, eutectic point-8.5 ℃, and the plate temperature initial stage is 70 ℃～80 ℃, and be 60 ℃ mid-term, and the later stage is 40～50 ℃.The cold-trap surface temperature is between-30～-40 ℃, and dryness storehouse vacuum is 70.0-100.0Pa.
With the JDG type is example, and the frozen dried food production line comprises links such as pre-treatment, quick-frozen, lyophilization and packing.In order to create normal running conditions for quick freezing repository and lyophilization storehouse, necessary supporting refrigeration system, heating system, equipment monitoring system and material transport system are also wanted supporting steam boiler and recirculated water.The most critical equipment of freeze-drying production line is the lyophilization storehouse, and it is a very big horizontal cylinder, in the tube multilayer heater is housed, and charging tray injects between the multilayer heating frame.Truck along the sky rail from (charging) between pre-treatment, through quick freezing repository (quick-frozen) and dryness storehouse (lyophilization dehydration) to packing (discharging), get back between pre-treatment along a day rail again.Circulation haul like this, very convenient, health and safety.The steam cold-trap is installed on heating frame both sides (or being independent of outside the storehouse), and the heating plate on the heating frame through special surface treatment, can be caught the steam that is distilled out by material to material transferring heat energy (heat of sublimation) steam cold-trap with radiation mode fast.The material of a dryness storehouse is transported dry by quick freezing repository need 5 minutes, thereby guarantee that freezing material does not melt.
Beneficial effect
The advantage of the husky green onion of freeze-drying mainly contains: 1. keep husky green onion institutional framework, nutritional labeling and flavor substance constant basically, particularly the physiologically active ingredient retention rate is the highest.2. outward appearance is not dry and cracked, does not shrink, and keeps original profile of husky green onion and color and luster; 3. product does not have the surface sclerosis, and tissue is porous spongy, so the rehydration performance is good, instant, and immersion can be restored, thereby has determined its status in instant fast food; 4. in light weight, anti-preservation does not have special requirement to environment temperature, when lucifuge and vacuum nitrogen filling packing, can keep under the normal temperature condition about 2 years, and recurrent expenditures such as its storage, sale are well below frozen food.
The present invention increases the salt soaking technology on conventional dehydration vegetables production technology basis, adopt vacuum freeze drying technology, increases product special flavour, improves product quality.Make product have characteristics such as color and luster is good, nutritional labeling is high, rehydration is good.Goods are basic identical with fresh husky green onion on local flavor, nutritional labeling, reached the standard of high-quality dehydrated vegetables, satisfied the demand in market.
Appended drawings is the present invention's vacuum freeze drying curve map that husky green onion produces that dewaters.
The specific embodiment
Following embodiment can make those skilled in the art understand the present invention better, but does not limit the present invention in any way.
The fresh husky green onion 50kg of embodiment selects, cleaning, cutting.The 100g edible iodized salt is evenly write on the surface freely and easily, and salt soaked 15 minutes, centrifugal draining; Shop dish, quick-frozen.Shop dish weight is 10～15kg/m
2About, thickness 30～35mm.Husky green onion behind the dish of shop moves on to the quick freezing repository quick-frozen to below the eutectic temperature of husky green onion, and the eutectic temperature of husky green onion is-11.6 ℃, and the pre-freeze temperature reduces by 5～10 ℃ than eutectic temperature, and husky green onion pre-freeze is kept about 2 hours to-22 ℃.The husky green onion that quick-frozen is good moves on in the dry slot; Be evacuated to beginning heating sublimation drying about 70Pa then, lyophilization is a most important operation in the vacuum freeze drying process, needs constantly to replenish latent heat of sublimation in the sublimation process; And the temperature that guarantees the distillation interface is lower than below the temperature of eutectic point; Lyophilization stage medium temperature is controlled at 70～80 ℃, and 6 hours time is in the middle of vacuum degree control 70～100Pa.Along with drying deepen continuously the distillation interface after move; This moment, the supply of heat must be transmitted to the distillation interface through doing layer; Be to guarantee product quality, must reduce heating-up temperature to 60 ℃ this moment, guaranteeing not damage under the dried layer situation; The heat infiltration is transmitted to the distillation interface, and the later stage cools the temperature to 40～50 ℃.After freeze-drying finishes; Nitrogen injection or dry air are abolished vacuum in the hothouse, shift out material then immediately a relative humidity below 35%, 20～23 ℃ of temperature; Discharging in the few closed environment of dust, and in identical environment, carry out half-finishedly sorting and packing.Product yield rate 28%.
According to SN/T 0230.1-1993 outlet dehydrated vegetables inspection procedure and the requirement of NY 5184-2002 pollution-free food dehydrated vegetables, Gansu Province's quality inspection center preproduction carries out the detection (seeing attached list) of quality index such as sense organ, physics and chemistry, microorganism.The result shows the equal National standard of each item index, sees table 1.
The husky green onion dehydrated vegetables of table 1 quality inspection result
Claims (2)
1. a method of making the husky green onion of dehydration is characterized in that it comprises the following steps:
A), material choice, arrangement are selected, cleaning, cutting, are soaked salt and handle, drain etc. husky green onion.Husky green onion is cut into 5-8cm length, spills refined salt on its surface according to 1: 0.002 even shop of husky green onion quality, salt soaked 15 minutes, can increase product special flavour.Adopt the centrifuge dripping formula that the husky green onion surface globule is drained.
B), the material of prefreezing after draining is anxious fast freezes, solidification point is below-30 ℃, for next step vacuum drying is got ready.
C), lyophilization is the core process in the husky green onion production process of freeze-drying.
1. useful load arid cycle is 6～8h, and drying plate material useful load is 10～15kg/m
2
2. baking temperature uses the single heating mode, and the temperature of drying plate is controlled at 70～80 ℃ at the vigorous dry initial stage of distillation, and dry mid-term, the later stage of drying was at 40～50 ℃ at 60 ℃.
3. the dry terminal point of the judgement of dry terminal point can be judged with following indication: temperature of charge and temperature of heating plate reach unanimity basically and keep a period of time; Pump group (or cold-trap) vacuum meter and hothouse vacuum meter reach unanimity, and keep a period of time; Index when hothouse vacuum meter condenser temperature is returned to the equipment zero load basically also keeps a period of time; To the freeze dryer of big butterfly valve is arranged, can close big butterfly valve, the vacuum machine does not descend basically or descends seldom.More than 4 judgment basis, can use separately, also capable of being combined or unite use.
D), after the post processing freeze-drying finishes; Nitrogen injection or dry air are abolished vacuum in the hothouse, shift out material then immediately a relative humidity below 35%, 20～23 ℃ of temperature; Discharging in the few closed environment of dust, and in identical environment, carry out half-finishedly sorting and packing.
2. a kind of method of making the husky green onion of dehydration according to claim 1, it is characterized in that: described drying machine is a vacuum freeze drier, dry eutectic point is-11.6 ℃; Eutectic point-8.5 ℃; The plate temperature initial stage is 70 ℃～80 ℃, and be 60 ℃ mid-term, and the later stage is 40～50 ℃.The cold-trap surface temperature is between-40～-50 ℃, and dryness storehouse vacuum is 30.0-40.0Pa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101568588A CN102640786A (en) | 2012-05-18 | 2012-05-18 | Method for manufacturing dehydrated vegetables by taking goldball onion as raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101568588A CN102640786A (en) | 2012-05-18 | 2012-05-18 | Method for manufacturing dehydrated vegetables by taking goldball onion as raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102640786A true CN102640786A (en) | 2012-08-22 |
Family
ID=46654064
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101568588A Pending CN102640786A (en) | 2012-05-18 | 2012-05-18 | Method for manufacturing dehydrated vegetables by taking goldball onion as raw material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102640786A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987290A (en) * | 2012-12-06 | 2013-03-27 | 宁夏白云食品有限公司 | Allium mongolicum regel ready-to-eat food processing method and allium mongolicum regel ready-to-eat food |
| CN103120204A (en) * | 2013-03-15 | 2013-05-29 | 广东永利机械设备有限公司 | Drying production process for sulfur-free white fungus |
| CN103876078A (en) * | 2014-03-24 | 2014-06-25 | 宁夏大学 | Method for preparing salted allium mongolicum regel can |
| CN104255905A (en) * | 2014-09-30 | 2015-01-07 | 江苏兴野食品有限公司 | Method for controlling volatile components of vacuum freeze drying green onions |
| CN104738153A (en) * | 2013-12-27 | 2015-07-01 | 张文知 | Combined drying method for producing freeze-dried wild vegetable Shanmuzha |
| CN106490528A (en) * | 2016-10-11 | 2017-03-15 | 冯飞跃 | A kind of preparation method of the fresh seasoning vegetable of plug and play |
| CN110710666A (en) * | 2019-11-29 | 2020-01-21 | 上海海洋大学 | Seasoning packet of allium mongolicum regel instant noodles and preparation method thereof |
-
2012
- 2012-05-18 CN CN2012101568588A patent/CN102640786A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987290A (en) * | 2012-12-06 | 2013-03-27 | 宁夏白云食品有限公司 | Allium mongolicum regel ready-to-eat food processing method and allium mongolicum regel ready-to-eat food |
| CN103120204A (en) * | 2013-03-15 | 2013-05-29 | 广东永利机械设备有限公司 | Drying production process for sulfur-free white fungus |
| CN103120204B (en) * | 2013-03-15 | 2014-07-16 | 广东永利机械设备有限公司 | Drying production process for sulfur-free white fungus |
| CN104738153A (en) * | 2013-12-27 | 2015-07-01 | 张文知 | Combined drying method for producing freeze-dried wild vegetable Shanmuzha |
| CN103876078A (en) * | 2014-03-24 | 2014-06-25 | 宁夏大学 | Method for preparing salted allium mongolicum regel can |
| CN103876078B (en) * | 2014-03-24 | 2016-05-11 | 宁夏大学 | The preparation method of husky green onion curing food can |
| CN104255905A (en) * | 2014-09-30 | 2015-01-07 | 江苏兴野食品有限公司 | Method for controlling volatile components of vacuum freeze drying green onions |
| CN104255905B (en) * | 2014-09-30 | 2017-10-27 | 江苏兴野食品有限公司 | A kind of method for controlling the verdant volatile ingredient of vacuum freeze drying |
| CN106490528A (en) * | 2016-10-11 | 2017-03-15 | 冯飞跃 | A kind of preparation method of the fresh seasoning vegetable of plug and play |
| CN110710666A (en) * | 2019-11-29 | 2020-01-21 | 上海海洋大学 | Seasoning packet of allium mongolicum regel instant noodles and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102640786A (en) | Method for manufacturing dehydrated vegetables by taking goldball onion as raw material | |
| CN102106591B (en) | Preparation of vacuum freeze-drying shrimp meat | |
| CN103251088B (en) | Freeze-dry process preparation method of bulk vegetable egg flower soup base | |
| CN102630743B (en) | Technology for producing dried bamboo shoots with high rehydration capability | |
| CN103564374A (en) | Black garlic as well as fermentation process thereof | |
| CN101480269A (en) | Processing method of quick-freezing cooked complete crab | |
| CN103238888A (en) | Preparation method of freeze-dried soup base | |
| CN104855504A (en) | Abelmoschus esculentus fruit freezing vacuum drying method | |
| CN103876070A (en) | Dried purple sweet potato and processing method thereof | |
| CN104621631A (en) | Processing method of frozen portunus trituberculatus | |
| CN102972511A (en) | Processing method of dehydrated shallot leaves | |
| CN103039957A (en) | Vacuum freeze-dried pleurotus eryngii crisp chip and preparation method thereof | |
| CN105285964A (en) | Efficient energy-saving method for producing high-quality dehydrated agaricus bisporus slices through combined drying | |
| CN106551294A (en) | A kind of preparation method of Procambarus clarkii dried shrimps | |
| CN108739986A (en) | A method of freeze-drying prepares dehydration Chinese toon | |
| CN103120204B (en) | Drying production process for sulfur-free white fungus | |
| CN1366824A (en) | Frozen fruit product and its processing method | |
| CN103653056A (en) | Processing method of instant litopenaeus vannamei freeze drying product | |
| CN101273768A (en) | Instant rice and preparing process | |
| CN104222260A (en) | Processing method of dehydrated vegetables | |
| CN106720226A (en) | A kind of processing method for being dehydrated chive leaf | |
| CN102488246A (en) | Production technology of low-salt dried small shrimps | |
| CN109430749A (en) | A kind of production method that selenium-enriched fruit and vegetable is crisp | |
| CN102972510A (en) | Processing method of dehydrated mountain pepper | |
| CN105982252A (en) | Processing method of vacuum freeze-dried kelp |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120822 |