CN102972511A - Processing method of dehydrated shallot leaves - Google Patents
Processing method of dehydrated shallot leaves Download PDFInfo
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- CN102972511A CN102972511A CN2012104934340A CN201210493434A CN102972511A CN 102972511 A CN102972511 A CN 102972511A CN 2012104934340 A CN2012104934340 A CN 2012104934340A CN 201210493434 A CN201210493434 A CN 201210493434A CN 102972511 A CN102972511 A CN 102972511A
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Abstract
The invention discloses a processing method of dehydrated shallot leaves. The method comprises the following steps of: 1) processing raw materials; 2) pre-cooling the processed fresh shallot leaves at 2-8 DEG C for 0.5 hour to 1.5 hours; and 3) freezing and drying the shallot leaves in vacuum, wherein the pre-cooled fresh shallot leaves are heated and dried in a vacuum freezing and drying warehouse of vacuum freezing and drying equipment at a heating temperature of 70-90 DEG C, the vacuum degree of the vacuum freezing and drying warehouse in a drying process is 900pa-1500pa, the temperature of a cold trap is -18 to -20 DEG C, and the moisture content of the dried shallot leaves is less than 3%, thus obtaining the dehydrated shallot leaves. The processing method of the dehydrated shallot leaves provided by the invention overcomes the defects of 'hot air drying' or 'vacuum freeze-drying'; the original color, aroma and taste of the shallot leaves are preserved; a lot of nutritional ingredients of the shallot leaves can be prevented from being destroyed; and the product has distinct qualitative characteristics and accords with national standards for food hygiene and quality.
Description
Technical field
The present invention relates to the food drying technical field, especially a kind of processing method of the chive leaf that dewaters.
Background technology
At present, the processing method of dehydration chive mainly contains " hot-air seasoning " or " vacuum freeze-drying " two kinds, the method of " hot-air seasoning " is to adopt the temperature more than 80 ℃ that the fresh chive leaf is dried, take away the moisture that the fresh chive leaf contains by the hot blast that produces, yet large flow hot blast volatile oil and nutritional labeling a large amount of in the chive have also been taken away simultaneously, the chive product is because of serious shrinkage rough surface, the rehydration poor performance, mouthfeel is poor, and quality is low.
The mode of vacuum freeze-drying is that the fresh chive leaf is freezing, makes its moisture content that contains become ice cube, then makes to ice distillation and reach drying purpose under vacuum, and this mode is destroyed larger to the intrinsic fragrance of chive, and the easy moisture absorption variable color of the dry product of making is difficult for keeping.
Summary of the invention
Technical problem to be solved by this invention provides a kind of processing method of the chive leaf that dewaters, can solve the shortcoming of employing " hot-air seasoning " or " vacuum freeze-drying ", kept the original color of chive leaf, prevent the nutritional labeling considerable damage, the product quality distinct characteristics meets national related food sanitary quality standard.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of processing method of the chive leaf that dewaters, and the method may further comprise the steps:
1) raw material is processed: the fresh chive leaf is made the fresh chive leaf of handling well after cleaning, sterilization, again cleaning, segment, sabot;
2) precooling: 2～8 ℃ of lower precoolings, pre-cool time is 0.5～1.5 hour with the fresh chive leaf handled well;
3) vacuum freeze drying: with the fresh chive leaf after the precooling, insert in the vacuum freeze drying cabin of vacuum freeze the fresh chive leaf is carried out heat drying, heating-up temperature is 70～90 ℃, the vacuum of vacuum freeze drying cabin is 900-1500 pa in the dry run, condenser temperature is-18 ℃～-20 ℃, and the moisture that is dried to the chive leaf is lower than 3% and namely makes dehydration chive leaf.
Step 2) precooling is finished in the quick-freeze low-temperature storehouse.
In the step 3), the heat drying time is 10～12 hours.
The processing method of a kind of chive leaf that dewaters provided by the invention, beneficial effect is as follows:
1, before vacuum freeze drying, the fresh chive leaf is carried out precooling, to keep color and luster and the rehydration of product; Make dehydration chive leaf by vacuum freeze drying, the original color of chive leaf, shape have effectively been kept, avoided the considerable damage of nutrition, the dehydration dehydration chive phyllopodium that makes originally keeps original shape, rehydration is good, the product quality distinct characteristics meets national related food sanitary quality standard.
2, the dehydration chive leaf hue preserving that makes the distinctive primary colors of fresh goods, it is good to protect chromatic effect.
3, the dehydration chive leaf that makes has overcome the shortcoming that the smell of burning is slightly arranged through the heated-air drying product, and taste is compared with the fresh chive leaf slightly to be had partially lightly, has accomplished racy requirement.
The product particle of the dehydration chive leaf that 4, makes all inwardly shrinks, and profile is closely mellow and full.
5, the inventive method because material is not had the quick-frozen operation, so power consumption is starkly lower than lyophilization technique, greatly reduces processing cost when guaranteeing to follow the lyophilization method characteristic.
The specific embodiment
Embodiment 1
A kind of processing method of the chive leaf that dewaters, the method is comprised of following steps:
1) raw material is selected: select without bad change, be raw material without the fresh chive leaf of disease and pest;
2) raw material is processed: the fresh chive leaf is made the fresh chive leaf of handling well after cleaning, sterilize, cleaning, be cut into 3～4mm onion parts, sabot with clear water in the 100ppm liquor natrii hypochloritis;
3) precooling: 2 ℃ of lower precoolings, pre-cool time is 0.5 hour with the fresh chive leaf handled well;
4) vacuum freeze drying: with the fresh chive leaf after the precooling, insert in the vacuum freeze drying cabin of vacuum freeze the fresh chive leaf is carried out heat drying, heating-up temperature is 70 ℃, the vacuum of vacuum freeze drying cabin is 900 pa in the dry run, condenser temperature is-18 ℃, and the moisture that is dried to the chive leaf is lower than 3% and namely makes dehydration chive leaf.
The heat drying time of step 4) is 12 hours.
Embodiment 2
A kind of processing method of the chive leaf that dewaters, the method is comprised of following steps:
1) raw material is selected: select without bad change, be raw material without the fresh chive leaf of disease and pest;
2) raw material is processed: the fresh chive leaf is made the fresh chive leaf of handling well after cleaning, sterilize, cleaning, be cut into 3～4mm onion parts, sabot with clear water in the 100ppm liquor natrii hypochloritis;
3) precooling: 5 ℃ of lower precoolings, pre-cool time is 1 hour with the fresh chive leaf handled well;
4) vacuum freeze drying: with the fresh chive leaf after the precooling, insert in the vacuum freeze drying cabin of vacuum freeze the fresh chive leaf is carried out heat drying, heating-up temperature is 80 ℃, the vacuum of vacuum freeze drying cabin is 1200 pa in the dry run, condenser temperature is-19 ℃, and the moisture that is dried to the chive leaf is lower than 3% and namely makes dehydration chive leaf.
The heat drying time of step 4) is 11 hours.
Embodiment 3
A kind of processing method of the chive leaf that dewaters, the method is comprised of following steps:
1) raw material is selected: select without bad change, be raw material without the fresh chive leaf of disease and pest;
2) raw material is processed: the fresh chive leaf is made the fresh chive leaf of handling well after cleaning, sterilize, cleaning, be cut into 3～4mm onion parts, sabot with clear water in the 100ppm liquor natrii hypochloritis;
3) precooling: 8 ℃ of lower precoolings, pre-cool time is 1.5 hours with the fresh chive leaf handled well;
4) vacuum freeze drying: with the fresh chive leaf after the precooling, insert in the vacuum freeze drying cabin of vacuum freeze the fresh chive leaf is carried out heat drying, heating-up temperature is 90 ℃, the vacuum of vacuum freeze drying cabin is 1500 pa in the dry run, condenser temperature is-20 ℃, and the moisture that is dried to the chive leaf is lower than 3% and namely makes dehydration chive leaf.
The heat drying time of step 4) is 10 hours.
Claims (2)
1. processing method of chive leaf of dewatering is characterized in that the method may further comprise the steps:
1) raw material is processed: the fresh chive leaf is made the fresh chive leaf of handling well after cleaning, sterilization, again cleaning, segment, sabot;
2) precooling: 2～8 ℃ of lower precoolings, pre-cool time is 0.5～1.5 hour with the fresh chive leaf handled well;
3) vacuum freeze drying: with the fresh chive leaf after the precooling, insert in the vacuum freeze drying cabin of vacuum freeze the fresh chive leaf is carried out heat drying, heating-up temperature is 70～90 ℃, the vacuum of vacuum freeze drying cabin is 900～1500 pa in the dry run, condenser temperature is-18 ℃～-20 ℃, and the moisture that is dried to the chive leaf is lower than 3% and namely makes dehydration chive leaf.
2. the processing method of a kind of chive leaf that dewaters according to claim 1, it is characterized in that: in the step 3), the heat drying time is 10～12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210493434.0A CN102972511B (en) | 2012-11-28 | 2012-11-28 | Processing method of dehydrated shallot leaves |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210493434.0A CN102972511B (en) | 2012-11-28 | 2012-11-28 | Processing method of dehydrated shallot leaves |
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| CN102972511A true CN102972511A (en) | 2013-03-20 |
| CN102972511B CN102972511B (en) | 2014-06-04 |
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| CN201210493434.0A Expired - Fee Related CN102972511B (en) | 2012-11-28 | 2012-11-28 | Processing method of dehydrated shallot leaves |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919064A (en) * | 2014-04-02 | 2014-07-16 | 浙江小二黑食品有限公司 | New method for preparing dehydrated chive |
| CN104082398A (en) * | 2014-07-23 | 2014-10-08 | 丽江三川实业集团有限公司 | Processing method for freezing chives |
| CN104186641A (en) * | 2014-08-21 | 2014-12-10 | 永仁县壮农农业科技经贸有限公司 | Preparation method of dehydrated chive |
| CN105266122A (en) * | 2015-11-05 | 2016-01-27 | 江苏兴野食品有限公司 | Process method for manufacturing dehydrated green Chinese onions |
| CN107950640A (en) * | 2017-10-30 | 2018-04-24 | 临沂大林食品股份有限公司 | A kind of lyophilized technique of the fresh green onion of vacuum freeze drying |
| CN109329389A (en) * | 2018-08-31 | 2019-02-15 | 句容市丁庄葡萄研究所 | A kind of freeze-drying method of new fresh grape |
| CN110403004A (en) * | 2019-08-05 | 2019-11-05 | 江苏省农业科学院 | A kind of microwave cooperating air drying methods of chive blade |
| CN115777888A (en) * | 2022-12-29 | 2023-03-14 | 山西农业大学经济作物研究所 | Method for making dehydrated vegetables from castor leaves |
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| CN101467647A (en) * | 2007-12-28 | 2009-07-01 | 宫坂醸造株式会社 | Method for producing frozen and dried scallion product |
| CN101606557A (en) * | 2009-07-23 | 2009-12-23 | 广西壮族自治区桂林茶叶科学研究所 | A kind of new method of drying oolong |
| CN102119711A (en) * | 2010-11-22 | 2011-07-13 | 广西大学 | Preparation method of Germany rice onion by means of freezing and drying |
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| CN101467647A (en) * | 2007-12-28 | 2009-07-01 | 宫坂醸造株式会社 | Method for producing frozen and dried scallion product |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919064A (en) * | 2014-04-02 | 2014-07-16 | 浙江小二黑食品有限公司 | New method for preparing dehydrated chive |
| CN104082398A (en) * | 2014-07-23 | 2014-10-08 | 丽江三川实业集团有限公司 | Processing method for freezing chives |
| CN104186641A (en) * | 2014-08-21 | 2014-12-10 | 永仁县壮农农业科技经贸有限公司 | Preparation method of dehydrated chive |
| CN105266122A (en) * | 2015-11-05 | 2016-01-27 | 江苏兴野食品有限公司 | Process method for manufacturing dehydrated green Chinese onions |
| CN107950640A (en) * | 2017-10-30 | 2018-04-24 | 临沂大林食品股份有限公司 | A kind of lyophilized technique of the fresh green onion of vacuum freeze drying |
| CN109329389A (en) * | 2018-08-31 | 2019-02-15 | 句容市丁庄葡萄研究所 | A kind of freeze-drying method of new fresh grape |
| CN110403004A (en) * | 2019-08-05 | 2019-11-05 | 江苏省农业科学院 | A kind of microwave cooperating air drying methods of chive blade |
| CN115777888A (en) * | 2022-12-29 | 2023-03-14 | 山西农业大学经济作物研究所 | Method for making dehydrated vegetables from castor leaves |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102972511B (en) | 2014-06-04 |
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Owner name: HUBEI TEMIAO FOOD CO., LTD. Free format text: FORMER NAME: HUBEI SUNBRIDGE BIOTECHNOLOGY CO., LTD. |
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Address after: No. 10 road development Yuyang five peak of Tujia Autonomous County of Hubei province Yichang city town 443400 Patentee after: HUBEI TEMIAO FOOD CO., LTD. Address before: 443400, five, Feng Shi Road, five peak Tujia Autonomous County, Hubei, Yichang Province, 53 Patentee before: Hubei Sunbridge Biotechnology Co., Ltd. |
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Granted publication date: 20140604 Termination date: 20171128 |