CN103271138A - Purple cabbage drying method combining permeation predewatering and microwave-hot wind - Google Patents
Purple cabbage drying method combining permeation predewatering and microwave-hot wind Download PDFInfo
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Abstract
The invention relates to a purple cabbage drying method combining permeation predewatering and microwave-hot wind, and belongs to the technical field of agricultural product processing. The method is characterized by comprising the steps as follows: after purple cabbages are cleaned and roots, stems and veins are removed, the purple cabbages are cut into slices or filaments with consistent sizes, cooled by flowing water after blanched for 2 minutes in hot water at the temperature ranging from 90 DEG C to 95 DEG C, and water on surfaces of the purple cabbages is drained; by mass, glucose powder which is 20%-25% of the purple cabbages and salt powder which is 1%-3% of the purple cabbages are subjected to permeation predewatering for 1-2 hours; and after permeation is finished, glucose powder and salt powder on the surfaces of the purple cabbages are washed off by drinking water, water is drained, the purple cabbages are placed on a screen cloth of a microwave oven, and subjected to dewatering by the microwave-hot wind combined drying method. The drying method adopted by the invention is high in drying speed, good in product quality, high in anthocyanin retention rate and low in energy consumption, and can be used for drying treatment of dehydrated vegetables such as the purple cabbages and the like.
Description
One, technical field
The present invention relates to a kind of pre-dehydration of purple wild cabbage infiltration and microwave-hot air combined drying means, belong to technical field of agricultural product process.
Two, background technology
Purple wild cabbage (Brassica oleracea L.var.capitata f.rubra) claims red cabbage, red wild cabbage again, being commonly called as purple wild cabbage, is a mutation in the Cruciferae Btassica brassica specie, is the type of cabbage, its siphonal lobe and ball leaf all are aubergine, and there is the wax powder on the blade face.Purple wild cabbage is rich in multivitamin and anthocyanin.
Patent (publication number CN102415540A, disclose open day on April 18th, 2012) that " a kind of permeating and dewatering-hot wind and microwave combined drying prepares the method for potato crispy chip; patent (publication number CN102488162A; disclose day on June 13rd, 2012) discloses that " a kind of permeating and dewatering-hot wind and microwave combined drying prepares the method for crisp of Ipomoea batatas, patent (publication number CN102308870A, open day on January 11st, 2012) " a kind of dehydrated vegetables and preparation method thereof; patent (publication number CN102578557A; open day on July 18th, 2012) discloses " a kind of processing method of combination drying pleurotus eryngii is disclosed, patent (publication number CN102940028A, open on 02 27th, 2013 day) " production technology and method that a kind of permeating and dewatering-microwave drying pleurotus eryngii is done " disclosed, above-mentioned patent has all been reported the pre-dehydration of infiltration and the drying of hot blast-microwave Aassociation drying to other material, and this patent is the drying to purple wild cabbage.Because there is greatest differences in the structural property of raw material, it is completely different that it permeates the related content of pre-dehydration and drying process and this patent.
Forefathers (Xu Yanyang, Wuxi Light Industry Univ.'s journal, 2003; Li Jie, Hunan agricultural sciences, 2012) to hot blast and the experiment of microwave vacuum combined drying that wild cabbage carries out, related raw material is common wild cabbage in this experiment, and drying means is different from described in the invention.Magnificent (magnificent, food and fermentation industries, 2011; Magnificent, Southern Yangtze University, Master's thesis, 2012) wild cabbage has been carried out hot blast-microwave combination drying, this research adopting process is: 70 ℃ of heated-air dryings are to material water ratio 60%, add 28% glucose and 15%NaCl mixings penetrating fluid processing 15min with the 2.8g/mL solid-liquid ratio 2.5W/g be dried under the microwave intensity under 40%, 25 ℃ of the moisture content in half-dried product, last 70 ℃ of secondary hot-airs are dried to finished product.This report is material with common wild cabbage also.The present invention is that to be rich in the purple wild cabbage of anthocyanin be raw material, and purpose is that not only nutritional labeling storage rate height such as anthocyanin and rehydration are good for the purple wild cabbage dried product of gained.And, the hot blast that this report relates to is all different with this patent with order, the pre-dehydration method of infiltration of microwave combination: this patent is before heat drying, adopt the pre-dehydration technique of infiltration to remove a large amount of free waters that contain in the raw material, be beneficial to shorten the heat drying time and cut down the consumption of energy.In addition, microwave is used for the leading portion drying and can obviously cuts down the consumption of energy, and improves the product drying quality simultaneously, and all ignores this point in the above-mentioned document.
It is reported, employing glucose, lactose and salt are deployed into bleeding agent with 4: 4: 2 ratio, common wild cabbage and purple wild cabbage are carried out permeating and dewatering to be handled and goes heated-air drying behind the 45min again, obtained to have the dried product (Cao Hui of better nutritivity composition and antioxidation activity, Yangzhou University's culinary art journal, 2010).Yet the pre-processed of infiltration is carried out after adopting glucose, lactose and salt to be deployed into the liquid bleeding agent according to a certain percentage in this article, this method can cause bleeding agent consumptions such as glucose big, so production cost height, and the present invention adopts solid glucose powder and salt powder to permeate pre-dehydration, can avoid the problems referred to above.
Food processing such as glucose and salt auxiliary material is used as the pre-processed of infiltration before bleeding agent is used for fruit and vegetable dryness usually, these water-soluble bleeding agents immerse behind fruits and vegetables and the microwave electromagnetic field mating reaction, molecular motion aggravation under electromagnetic field, be conducive to microwave energy and be converted into heat energy, thereby improve fruit and vegetable dryness speed, shorten drying time.The influence that electromagnetic field (microwave field) distributes in being subjected to microwave cavity of the uniformity of heating using microwave, also be subjected to the influence of the factors such as character, shape, size and dielectric property of material itself.During heating using microwave, the unevenness of electric-field intensity can increase with dielectric constant, and the dielectric constant of bleeding agents such as glucose is far smaller than water isopolarity molecule, so its absorption to microwave is less, the adding of these bleeding agents can change the dielectric property of fruits and vegetables, and the variation of material dielectric constant can realize the autobalance distribution of microwave energy in the heating process, thereby has improved the uniformity of heating using microwave.
The purple wild cabbage of microwave hot air combined spouted drying not only can shorten drying time, cut down the consumption of energy.Simultaneously, can avoid than qualities such as low and color and lusters problems such as bad change, anthocyanin content reduction taking place because of the rehydration that heated-air drying destruction material matter structure causes.
Three, summary of the invention
Technical problem:
The present invention is intended to provide a kind of pre-dehydration of purple wild cabbage infiltration and microwave-hot air combined method, with the rehydration that improves purple wild cabbage dried product than and anthocyanin content etc., technical problem such as save drying time simultaneously, cut down the consumption of energy is for purple wild cabbage deep processing and product development provide technical support.
Technical scheme:
The purple pre-dehydration of wild cabbage glucose infiltration provided by the invention and microwave hot air combined drying means may further comprise the steps:
(1) cleans: by known method purple wild cabbage is removed the impurity such as silt on purple wild cabbage surface with the circulating water flushing;
(2) peeling, cutting, blanching: the purple wild cabbage after cleaning removes root, stem, vein, presses the specification requirement of finished product then, and purple wild cabbage is cut into sheet of the same size or thread; The purple wild cabbage that segments behind the blanching 2min, cools off in circulating water in 90-95 ℃ of hot water, drains away the water.
(3) infiltration dehydration in advance: purple wild cabbage leaves standstill draining to the no globule in surface after the blanching cooling; Weigh the back in the ratio interpolation powdered glucose of purple wild cabbage quality 10%～25%, 1%～3% ratio interpolation salt powder, after mixing thoroughly with the dish body, infiltration 1～2.0h stirs once every 15min, use the glucose of the purple wild cabbage surface attachment of drinking water flush away afterwards, drain surface moisture.Carry out follow-up microwave-hot air combined drying.
(4) microwave-hot air combined drying: the purple wild cabbage that permeates after the pre-processed places on the screen cloth of microwave heating chamber, set microwave input power according to inventory, setting EAT is 20～25 ℃, the air intake wind speed is 25～35m/s, carries out the spouted drying of microwave respectively under 4.0～6.5W/g, after being dried to moisture wet basis and being 40%～60%, stop heating using microwave, start hot air heating system, making EAT is 60～80 ℃, with dry materials to water content to 8%-10%.
Beneficial effect:
A kind of purple wild cabbage of the present invention permeates pre-dewatering and microwave hot air combined drying means has the following advantages:
(1) the purple wild cabbage glucose of the present invention permeates percentage of water loss and the solid content increment rate that pre-dewatering can significantly improve purple wild cabbage, thereby makes dried product have good organoleptic quality, promotes value of the product;
(2) the microwave hot air combined drying means of purple wild cabbage that the present invention relates to, the purple wild cabbage rehydration after drying than and anthocyanin content higher, and lack drying time, energy consumption is low.
Four, the specific embodiment
(1) purple wild cabbage glucose permeates pre-dewatering process
Embodiment 1
Purple wild cabbage after cleaning is removed root, stem, vein, after be cut into sheet of the same size or thread, back blanching 2min in 95 ℃ of hot water, cool off in circulating water the back, drains away the water.Weigh the back in the ratio interpolation powdered glucose of purple wild cabbage quality 15%, 1% ratio interpolation salt powder, mix thoroughly with the dish body, infiltration 1h stirs once every 15min, uses the glucose of the purple wild cabbage surface attachment of drinking water flush away afterwards, drains away the water.Purple wild cabbage is after the infiltration preliminary treatment is handled, and its percentage of water loss and solid content increment rate reach 90.54% and 65.39% respectively.
Embodiment 2
Purple wild cabbage after cleaning is removed root, stem, vein, after be cut into sheet of the same size or thread, back blanching 2min in 95 ℃ of hot water, cool off in circulating water the back, drains away the water.Weigh the back in the ratio interpolation powdered glucose of purple wild cabbage quality 20%, 2% ratio interpolation salt powder, mix thoroughly with the dish body, infiltration 1h stirs once every 15min, uses the glucose of the purple wild cabbage surface attachment of drinking water flush away afterwards, drains away the water.Purple wild cabbage is after the infiltration preliminary treatment is handled, and its percentage of water loss and solid content increment rate reach 95.43% and 73.08% respectively.
Embodiment 3
Purple wild cabbage after cleaning is removed root, stem, vein, after be cut into sheet of the same size or thread, back blanching 2min in 95 ℃ of hot water, cool off in circulating water the back, drains away the water.Weigh the back in the ratio interpolation powdered glucose of purple wild cabbage quality 25%, 3% ratio interpolation salt powder, mix thoroughly with the dish body, infiltration 1.0h stirs once every 15min, uses the glucose of the purple wild cabbage surface attachment of drinking water flush away afterwards, drains away the water.Purple wild cabbage is after the infiltration preliminary treatment is handled, and its percentage of water loss and solid content increment rate reach 105.78% and 80.03% respectively.
(2) through the pre-microwave hot air combined drying process of purple wild cabbage that dewaters of glucose infiltration
Embodiment 1
Purple wild cabbage after permeating pre-processed is placed on the screen cloth of microwave heating chamber, set microwave input power according to inventory, setting EAT is 20～25 ℃, the air intake wind speed is 25～35m/s, carries out the spouted drying of microwave respectively under 4.0W/g, after being dried to moisture wet basis and being 50%, stop heating using microwave, start hot air heating system, making EAT is 80 ℃, with dry materials to water content to 8%-10%.The rehydration ratio of the purple wild cabbage that obtains under this condition is 4.90, and anthocyanin content is 235.54 (mg/100g.DW), and energy consumption is 28.11 (kWh/kg).
Embodiment 2
Purple wild cabbage after permeating pre-processed is placed on the screen cloth of microwave heating chamber, set microwave input power according to inventory, setting EAT is 20～25 ℃, the air intake wind speed is 25～35m/s, carries out the spouted drying of microwave respectively under 5.0W/g, after being dried to moisture wet basis and being 40%, stop heating using microwave, start hot air heating system, making EAT is 80 ℃, with dry materials to water content to 8%-10%.The rehydration ratio of the purple wild cabbage that obtains under this condition is 5.27, and anthocyanin content is 227.62 (mg/100g.DW), and energy consumption is 19.58 (kWh/kg).
Embodiment 3
Purple wild cabbage after permeating pre-processed is placed on the screen cloth of microwave heating chamber, set microwave input power according to inventory, setting EAT is 20～25 ℃, the air intake wind speed is 25～35m/s, carries out the spouted drying of microwave respectively under 5.0W/g, after being dried to moisture wet basis and being 50%, stop heating using microwave, start hot air heating system, making EAT is 70 ℃, with dry materials to water content to 8%-10%.The rehydration ratio of the purple wild cabbage that obtains under this condition is 4.95, and anthocyanin content is 283.25 (mg/100g.DW), and energy consumption is 18.69 (kWh/kg).
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any person of ordinary skill in the field all can make various possible being equal to and change or replacement, but all these changes or replacement all should belong to the protection of claim of the present invention according to the description of technical scheme of the present invention and preferred embodiment thereof.
Claims (2)
1. a purple wild cabbage infiltration is dewatered and microwave-hot air combined drying means in advance, it is characterized in that: purple wild cabbage is after cleaning, removing root, stem, vein, be cut into sheet of the same size or thread, after blanching, cooling, add powdered glucose and salt powder and permeate pre-dehydration, adopt microwave-hot air combined seasoning to slough the moisture in the purple wild cabbage then.
2. according to claim 1, the pre-dehydration of a kind of infiltration of purple wild cabbage and microwave hot air combined drying means may further comprise the steps:
(1) clean: purple wild cabbage is after removing root, stem and vein, by the impurity such as silt of known method with the purple wild cabbage of circulating water flush away surface;
(2) cutting, blanching: the specification requirement that the purple cabbage leaves after cleaning is pressed finished product, purple wild cabbage is cut into sheet of the same size or thread; The purple wild cabbage that segments is used the scalding by known method, and cools off in circulating water, drains away the water;
(3) infiltration dehydration in advance: add the salt powder in the ratio interpolation powdered glucose of purple wild cabbage quality 10%～25%, 1%～3% ratio, after mixing thoroughly with the dish body, permeate pre-dehydration by known method; Glucose and salt with the purple wild cabbage of drinking water flush away surface drain away the water;
(4) microwave-hot air combined drying: the purple wild cabbage that permeates after the pre-processed places on the screen cloth of microwave heating chamber, setting EAT and be 20～25 ℃, air intake wind speed is 25～35m/s, under 4.0～6.5W/g, carry out the spouted drying of microwave, after being dried to moisture wet basis and being 40%～60%, stop heating using microwave, start hot air heating system, EAT is 60～80 ℃, with dry materials to water content 8%～10%.
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Cited By (3)
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| CN104663235A (en) * | 2015-03-19 | 2015-06-03 | 南京农业大学 | Method for increasing content of isothiocyanate in cabbage leaves |
| CN107668186A (en) * | 2017-10-18 | 2018-02-09 | 湖南双晟科技信息咨询有限公司 | A kind of preparation method of Dehydrated Cabbage |
| CN116037627A (en) * | 2023-04-03 | 2023-05-02 | 山东恒泰利华环境科技有限公司 | Harmless treatment method of potassium chloride waste salt |
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| CN102488162A (en) * | 2011-12-09 | 2012-06-13 | 江南大学 | Method for preparing sweet potato chips through osmotic dehydration and hot air microwave combined drying |
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| CN102308869A (en) * | 2011-08-12 | 2012-01-11 | 江南大学 | Production method of evaporated vegetables |
| CN102308870A (en) * | 2011-08-17 | 2012-01-11 | 中国人民解放军总后勤部军需装备研究所 | Dehydrated vegetable and preparation method thereof |
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Cited By (3)
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| CN107668186A (en) * | 2017-10-18 | 2018-02-09 | 湖南双晟科技信息咨询有限公司 | A kind of preparation method of Dehydrated Cabbage |
| CN116037627A (en) * | 2023-04-03 | 2023-05-02 | 山东恒泰利华环境科技有限公司 | Harmless treatment method of potassium chloride waste salt |
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