CN103892222A - 豇豆脱水干制加工工艺 - Google Patents
豇豆脱水干制加工工艺 Download PDFInfo
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- 241000219977 Vigna Species 0.000 title claims abstract description 41
- 235000010726 Vigna sinensis Nutrition 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 206010033546 Pallor Diseases 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000005516 engineering process Methods 0.000 claims abstract description 11
- 206010039509 Scab Diseases 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 9
- 230000032683 aging Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 239000002932 luster Substances 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000001816 cooling Methods 0.000 abstract description 3
- 238000005406 washing Methods 0.000 abstract description 2
- 239000011259 mixed solution Substances 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- 239000002689 soil Substances 0.000 abstract 1
- 238000009966 trimming Methods 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 6
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 241001164374 Calyx Species 0.000 description 1
- 241001573881 Corolla Species 0.000 description 1
- 244000178870 Lavandula angustifolia Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- 235000003283 Pachira macrocarpa Nutrition 0.000 description 1
- 244000046095 Psophocarpus tetragonolobus Species 0.000 description 1
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 description 1
- 240000001085 Trapa natans Species 0.000 description 1
- 235000014364 Trapa natans Nutrition 0.000 description 1
- 235000005072 Vigna sesquipedalis Nutrition 0.000 description 1
- 244000042314 Vigna unguiculata Species 0.000 description 1
- 235000010722 Vigna unguiculata Nutrition 0.000 description 1
- 235000005755 Vigna unguiculata ssp. sesquipedalis Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
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- 238000007654 immersion Methods 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
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- 235000021374 legumes Nutrition 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
一种豇豆脱水干制加工工艺,包括以下步骤:原料挑选成熟适宜、鲜嫩洁净的豇豆;修整剔除病斑、虫眼、老熟的豇豆;清洗去除豇豆表面泥土及其他杂质;将洗净切段好的豇豆放入盐糖混合液中漂烫,漂烫温度88℃、漂烫时间80s;放入清水池中冷却至常温;进入烘干箱,采用热风三段变温快速干燥:第一段:83℃,烘干时间49分钟,第二段:69℃烘干时间20分钟,第三段:60℃烘干时间50分钟即成。本发明减少了切段、浸泡和脱水三道工序,节约成本,节约时间,效率、效益大幅提高,生产出的豇豆色泽鲜绿,气味清香,采用盐、糖混合液漂烫清水冷却处理技术,最大限度保持豇豆的原有的色泽、风味和营养成分。
Description
技术领域
本发明涉及一种豇豆脱水干制加工工艺, 属于蔬菜加工技术领域。
背景技术
豇豆(学名 Vigna unguiculata),俗称角豆、姜豆、带豆、挂豆角。豇豆分为长豇豆和饭豇两种,属豆科植物。豇豆属豆科一年生植物。茎有矮性、半蔓性和蔓性三种。南方栽培以蔓性为主,矮性次之。蝶形花科一年生缠绕草本植物,小叶3,顶生小叶菱状卵形,长5~13厘米,宽4~7厘米,顶端急尖,基部近圆形或宽楔形,两面无毛,侧生小叶斜卵形;托叶卵形,长约1厘米,着生处下延成一短距。萼钟状,无毛;花冠淡紫色,长约2厘米,花柱上部里面有淡黄色须毛。荚果线形,下垂,长可达40厘米。花果期6~9月。
脱水豇豆既可保留新鲜蔬菜原有的色、香、味、形,又具有理想的快速复水性,加工脱水豇豆是蔬菜产业发展的重要后续手段。随着经济的发展,生活水平的提高,生活节奏的加快,方便食品越来越受欢迎,需求也在日益增加。对增加农民收入、延长蔬菜产业链、提高地方经济税源具有重要意义。
发明内容
本发明所要解决的技术问题是提供一种豇豆脱水干制加工工艺。
本发明是通过以下技术方案实现的:
一种豇豆脱水干制加工工艺,包括以下步骤:
(1)原料挑选成熟适宜、鲜嫩洁净的豇豆;
(2)修整剔除病斑、虫眼、老熟的豇豆;
(3)清洗去除豇豆表面泥土及其他杂质;
(4)将洗净好的豇豆放入盐糖混合液中漂烫,漂烫温度88℃、漂烫时间80s;
(5)放入清水池中冷却至常温;
(6)进入烘干箱,采用热风三段变温快速干燥:
第一段:83℃,烘干时间49分钟,
第二段:69℃烘干时间20分钟,
第三段:60℃烘干时间50分钟;
(7)采取避光真空包装, 即成。
所述盐糖混合液的制备方法为:每制成100ml盐糖混合液所用的原料及其重量为盐5-10g、糖5-10g;将上述重量份的各原料放入100ml常温水中搅拌即得盐糖混合液。
采用上述技术方案的有益效果是:
本发明减少了切段、浸泡和脱水三道工序, 节约成本, 节约时间,效率、效益大幅提高,生产出的豇豆色泽鲜绿,气味清香, 采用盐、糖混合液漂烫清水冷却处理技术,最大限度保持豇豆的原有的色泽、风味和营养成分。
具体实施方式
一种豇豆脱水干制加工工艺,包括以下步骤:
(1)原料挑选成熟适宜、鲜嫩洁净的豇豆;
(2)修整剔除病斑、虫眼、老熟的豇豆;
(3)清洗去除豇豆表面泥土及其他杂质,;
(4)将洗净切段好的豇豆放入盐与糖混合液中漂烫,漂烫温度88℃、漂烫时间80s;
(5)放入清水池中冷却至常温;
(6)进入烘干箱,采用热风三段变温快速干燥:
第一段:83℃,烘干时间49分钟,
第二段:69℃烘干时间20分钟,
第三段:60℃烘干时间50分钟;
(7)采取避光真空包装, 即成。
所述盐糖混合液的制备方法为:每制成100ml盐糖混合液所用的原料及其重量为盐5-10g、糖5-10g;将上述重量份的各原料放入100ml常温水中搅拌即得盐糖混合液。
本发明加工原理:
1、将新鲜豇豆经过洗涤、烘干等加工制作,脱去豇豆中大部分水分后而制成的一种干菜。原有色泽和营养成分基本保持不变,叶绿素和维生素仍能保存。既易于贮存和运输,又能有效地调节蔬菜生产淡旺季节。 食用时只要将其浸入清水中即可复原,并保留蔬菜原来的色泽、营养和风味。
2、采用盐、糖混合液漂烫清水冷却处理技术,最大限度保持色泽、风味、营养成分等。
本发明生产出的豇豆理化指标:盐度1—5%,含水量7—12%,25℃下复水性8—12分钟。
Claims (2)
1. 一种豇豆脱水干制加工工艺,其特征在于包括以下步骤:
(1)原料挑选成熟适宜、鲜嫩洁净的豇豆;
(2)修整剔除病斑、虫眼、老熟的豇豆;
(3)清洗去除豇豆表面泥土及其他杂质;
(4)将洗净切段好的豇豆放入盐糖混合液中漂烫,漂烫温度88℃、漂烫时间80s;
(5)放入清水池中冷却至常温;
(6)进入烘干箱,采用热风三段变温快速干燥:
第一段:83℃,烘干时间49分钟,
第二段:69℃烘干时间20分钟,
第三段:60℃烘干时间50分钟;
(7)采取避光真空包装, 即成。
2.根据权利要求1所述的豇豆脱水干制加工工艺,其特征在于:所述盐糖混合液的制备方法为:每制成100ml盐糖混合液所用的原料及其重量为盐5-10g、糖5-10g;将上述重量份的各原料放入100ml常温水中搅拌即得盐糖混合液。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104256627A (zh) * | 2014-10-25 | 2015-01-07 | 哈尔滨天一生态农副产品有限公司 | 一种豇豆菜干及其制作方法 |
CN104351316A (zh) * | 2014-11-21 | 2015-02-18 | 哈密市长征野菜开发有限责任公司 | 一种干豇豆的制作方法 |
CN109197990A (zh) * | 2018-08-07 | 2019-01-15 | 兴化市联升食品有限公司 | 一种万年青蔬菜干的加工方法 |
CN115218629A (zh) * | 2022-07-25 | 2022-10-21 | 上海普诺汀食品科技有限公司 | 一种豆渣粉干燥加工装置及方法 |
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GB639197A (en) * | 1947-01-30 | 1950-06-21 | Marconi Wireless Telegraph Co | Improvements in or relating to cathode ray tube deflecting systems |
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2014
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Non-Patent Citations (1)
Title |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104256627A (zh) * | 2014-10-25 | 2015-01-07 | 哈尔滨天一生态农副产品有限公司 | 一种豇豆菜干及其制作方法 |
CN104351316A (zh) * | 2014-11-21 | 2015-02-18 | 哈密市长征野菜开发有限责任公司 | 一种干豇豆的制作方法 |
CN109197990A (zh) * | 2018-08-07 | 2019-01-15 | 兴化市联升食品有限公司 | 一种万年青蔬菜干的加工方法 |
CN115218629A (zh) * | 2022-07-25 | 2022-10-21 | 上海普诺汀食品科技有限公司 | 一种豆渣粉干燥加工装置及方法 |
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Application publication date: 20140702 |