CN104365836A - Production and storage method of quick-frozen mung beans - Google Patents
Production and storage method of quick-frozen mung beans Download PDFInfo
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- CN104365836A CN104365836A CN201410659759.0A CN201410659759A CN104365836A CN 104365836 A CN104365836 A CN 104365836A CN 201410659759 A CN201410659759 A CN 201410659759A CN 104365836 A CN104365836 A CN 104365836A
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- mung bean
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Abstract
The invention relates to a production and storage method of quick-frozen mung beans, belonging to the technical field of food processing. The method comprises the following steps of soaking, blanching, quick-freezing and storing. According to the production and storage method of quick-frozen mung beans, water is atomized by using a high-pressure dry fog machine to form small particles with the particle sizes of smaller than 10 microns to ensure that water mist can be evaporated within extremely short time after being sprayed out, so that the rather high humidity in a refrigeration house is maintained, furthermore, the evaporation speed of water on the surfaces of quick-frozen vegetables is reduced, and the quick-frozen vegetables can be kept fresh.
Description
Technical field
The present invention relates to a kind of production storage method of quick-frozen mung bean, belong to food processing technology field.
Background technology
Due to traditional slow frozen vegetable, in freezing process cell liquid dehydration, moisture forms larger ice crystal, heavy damage cell membrane; After thawing, juice and nutritional labeling run off all in a large number, and meat becomes spongy, and fragility weakens, and amount and matter are all subject to great loss.People are made to have certain misunderstanding to quick-frozen fresh vegetables.
Along with the development of science and technology, quick-frozen fresh vegetables are gradually by people are understood and accept, and in general, quick-frozen fresh vegetables are the same with fresh vegetables nutritious.During quick-frozen fresh vegetables, because the dewatering vegetable time is short, maximum crystal region when moisture can be spent to-5 quickly through zero centigrade, forms tiny ice crystal, unlikely destruction cell membrane with cell gap in cell simultaneously.After thawing, vegetables have good reproducibility, substantially maintain original look, fragrant, taste, shape and nutritional labeling.
Simultaneously, the ingredient requirement of quick-frozen fresh vegetables is higher, must be that best in quality, maturity is suitable, size length evenly, without disease and pest, pollution-free, and after results requirement do not soak, do not tie up, not overlapping pressurized transport in time, from quick-frozen of gathering, difference depending on kind controlled within a few hours, thus ensure that the freshness of raw material.Vegetables after quick-frozen control in low temperature environment always, and the various biochemical reactions of its inside are also suppressed, and can not lose the nutrition in vegetables in quick-frozen transport.
Existing problem is in the storing process of quick-frozen fresh vegetables, although be in low temperature environment, moisture still can drain evaporation gradually, and the holding time of quick-frozen fresh vegetables is reduced greatly.
Summary of the invention
The technical problem to be solved in the present invention is, overcomes the shortcoming of prior art, propose a kind of can the production storage method of holding time longer quick-frozen mung bean.
The present invention is the technical scheme solving the problems of the technologies described above proposition: a kind of production storage method of quick-frozen mung bean; Comprise the steps:
A () gets free from insect pests, free of contamination bud green beans, puts into water and soaks 20 to 60 minutes, then use clear water rinsing, then drain;
B the saline solution blanching 6 to 8 minutes of more than 95 degrees Celsius put into by mung bean after draining by (), the salt content of described saline solution is containing 2% to 5%; The environment of aeration-drying is put into after mung bean being pulled out draining, surface moisture is air-dry;
C the mung bean of dry tack free is carried out quick-frozen at low temperature by () in-10 DEG C to-25 DEG C environment;
D mung bean good for quick-frozen is loaded freezer by ();
(e) with dry fog machine with 0.7 to 1Mbpa compressed air make water fogging and spray into freezer; The relative humidity in freezer is kept to remain on 95% to 98%.
The production storage method of quick-frozen mung bean provided by the invention, the dry fog machine of high pressure is utilized to atomize water into the molecule of less than 10 microns, like this, can evaporate in the very short time after water smoke ejection, the very high humidity in freezer is maintained with this, thus reduce the evaporation rate of quick-frozen fresh vegetables surface moisture, make it fresh-keeping.
Such scheme further improves and is: the pressure of supply water of described dry fog machine is 0.4Mbpa to 0.6Mbpa.Such hydraulic pressure can prevent compressed air sky from blowing, and saves energy.
Such scheme further improves and is: the aperture of the spray holes of described dry fog machine is more than or equal to 1.6mm.Can prevent spray holes from blocking like this.
Detailed description of the invention
Embodiment
The production storage method of the quick-frozen mung bean of the present embodiment; Comprise the steps:
A () gets free from insect pests, free of contamination bud green beans, puts into water and soaks 20 to 60 minutes, then use clear water rinsing, then drain;
B the saline solution blanching 6 to 8 minutes of more than 95 degrees Celsius put into by mung bean after draining by (), the salt content of described saline solution is containing 2% to 5%; The environment of aeration-drying is put into after mung bean being pulled out draining, surface moisture is air-dry;
C the mung bean of dry tack free is carried out quick-frozen at low temperature by () in-10 DEG C to-25 DEG C environment;
D mung bean good for quick-frozen is loaded freezer by ();
E () to make water fogging with the compressed air of 0.7Mbpa to 1Mbpa with dry fog machine and sprays into freezer; The relative humidity in freezer is kept to remain on 95% to 98%.
The pressure of supply water of the dry fog machine that the present embodiment adopts is 0.4 to 0.6Mbpa, and the aperture of the spray holes of employing is 1.6mm.As required, also larger aperture can be selected.
The present invention is not limited to the various embodiments described above, and all employings are equal to the technical scheme of replacing and being formed, and all drop on the protection domain of application claims.
Claims (3)
1. the production storage method of a quick-frozen mung bean; It is characterized in that comprising the steps:
A () gets free from insect pests, free of contamination bud green beans, puts into water and soaks 20 to 60 minutes, then use clear water rinsing, then drain;
B the saline solution blanching 6 to 8 minutes of more than 95 degrees Celsius put into by mung bean after draining by (), the salt content of described saline solution is containing 2% to 5%; The environment of aeration-drying is put into after mung bean being pulled out draining, surface moisture is air-dry;
C the mung bean of dry tack free is carried out quick-frozen at low temperature by () in-10 DEG C to-25 DEG C environment;
D mung bean good for quick-frozen is loaded freezer by ();
(e) with dry fog machine with 0.7 to 1Mbpa compressed air make water fogging and spray into freezer; The relative humidity in freezer is kept to remain on 95% to 98%.
2. the production storage method of quick-frozen mung bean according to claim 1, is characterized in that: the pressure of supply water of described dry fog machine is 0.4Mbpa to 0.6Mbpa.
3. the production storage method of quick-frozen mung bean according to claim 1 or 2, is characterized in that: the aperture of the spray holes of described dry fog machine is more than or equal to 1.6mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410659759.0A CN104365836A (en) | 2014-11-19 | 2014-11-19 | Production and storage method of quick-frozen mung beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410659759.0A CN104365836A (en) | 2014-11-19 | 2014-11-19 | Production and storage method of quick-frozen mung beans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104365836A true CN104365836A (en) | 2015-02-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410659759.0A Pending CN104365836A (en) | 2014-11-19 | 2014-11-19 | Production and storage method of quick-frozen mung beans |
Country Status (1)
| Country | Link |
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| CN (1) | CN104365836A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231289A (en) * | 2015-11-11 | 2016-01-13 | 浙江省农业科学院 | Processing method of fresh edible soybeans |
| CN106172707A (en) * | 2016-07-11 | 2016-12-07 | 合肥扬扬农业科技有限公司 | A kind of production storage method of frozen fresh broad bean |
| CN107041422A (en) * | 2017-06-12 | 2017-08-15 | 和县金城米业有限责任公司 | It is new to receive mung bean storage method |
-
2014
- 2014-11-19 CN CN201410659759.0A patent/CN104365836A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231289A (en) * | 2015-11-11 | 2016-01-13 | 浙江省农业科学院 | Processing method of fresh edible soybeans |
| CN106172707A (en) * | 2016-07-11 | 2016-12-07 | 合肥扬扬农业科技有限公司 | A kind of production storage method of frozen fresh broad bean |
| CN107041422A (en) * | 2017-06-12 | 2017-08-15 | 和县金城米业有限责任公司 | It is new to receive mung bean storage method |
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Application publication date: 20150225 |
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| RJ01 | Rejection of invention patent application after publication |