CN104522552B - The spouted negative pressure low frequency microwave of three stage pulses is dried the method for preparing instant crisp Abelmoschus esculentus - Google Patents
The spouted negative pressure low frequency microwave of three stage pulses is dried the method for preparing instant crisp Abelmoschus esculentus Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
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- A23B7/01—Preserving by heating by irradiation or electric treatment
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Abstract
The spouted negative pressure low frequency microwave of three stage pulses is dried the method for preparing instant crisp Abelmoschus esculentus, belongs to fruit-vegetable food processing technique field.Its main process be with fresh Abelmoschus esculentus as raw material, carry out sorting classification, cleaning roguing, blanching color fixative, cooling drain, the spouted drying of negative-pressure microwave, packaging storage.Microwave drying technology is present invention employs, drying time is shortened, energy consumption for drying is reduced；The spouted uniformity for being conducive to improving dry materials of pulse, can improve the quality of Abelmoschus esculentus dry productss；Under vacuum environment, microwave drying treatment can be effectively retained the content of Abelmoschus esculentus Determination of Chlorophyll, mucous glycoprotein and flavone simultaneously.The present invention keeps the integrity of Abelmoschus esculentus tissue, easy to operate, safety and environmental protection to be capable of achieving continuous, automatization's clean manufacturing without the need for cutting process is carried out to raw material.The yellowish green value about a of the instant crisp Abelmoschus esculentus finished product of gained*=11.35, chlorophyll reserved about 0.147mg/g, the reserved about 0.107mg/g of mucous glycoprotein, 1800 ~ 2000g of brittleness.
Description
Technical field
The spouted negative pressure low frequency microwave of three stage pulses is dried the method for preparing instant crisp Abelmoschus esculentus, belongs to fruit-vegetable food and adds
Work technical field, is related to the dehydration processing of fruit and vegerable.
Background technology
Abelmoschus esculentus（Abelmoschus esculentus L.Moench）Belong to Malvaceae（Malvaceae）Abelmoschuss
（Abelmoschus Medic）Annual herb plant, also known as Flos abelmoschi manihot folder, swordweed.Abelmoschus esculentus originate in Africa, main to plant
In subtropical zone, plantation is also introduced a fine variety in China, and cultivated area constantly expands.Abelmoschus esculentus okra fruit is used as its main edible
With nutrients such as part, rich in proteins, vitamin, mineral, study and show that every 100g Abelmoschus esculentus okra fruit contains protein
2.5g, fat 0.1g, carbohydrate 2.7g, crude fibre 3.9g, vitamin B1 0.2mg, vitamin B2 0.06mg, vitamin C
44mg, Vitamin E 1.03mg, mineral matter nutritional potassium 95mg, Ca45 mg, phosphorus 65mg, magnesium 29mg；Meanwhile, Abelmoschus esculentus okra fruit is also rich
Containing flavone and glue polysaccharide, particularly glue polysaccharide, can enhancing body resistance, membrana articulata and slurry in protection human synovial chamber
The lubrication of film, can also keep the lubrication of human body alimentary canal and respiratory tract, promote the excretion of cholesterol material, reduce lipid
Deposition of the matter on ductus arteriosus wall, keeps arterial vascular elasticity.
Abelmoschus esculentus fresh fruit can be preserved in 0 DEG C ~ 5 DEG C freezers 7 days, and storage is only capable of under room temperature 2 ~ 3 days.Hot summer seasonal temperature
Higher, moisture evaporation is fast, and the easy keratin in fruit face is aging.Okra fruit pod Repiration is strong, easily turns to be yellow ageing after adopting.Abelmoschus esculentus fresh fruit is sought
Support value high, but as storage phase is short, if can not eat in time after adopting or process, cause to waste.Obviously, it is only single to eat raw
The development of Abelmoschus esculentus industry is limited, if the Abelmoschus esculentus fresh fruit after adopting makes dry productss, is being ensured nutritional labeling and is being eaten
In the case of quality is good, then can not only extend storage period, and sale radius can be widened significantly, expand edible range,
With highly important Social benefit and economic benefit.According to there is data to show, the country is for a few studies master of Abelmoschus esculentus at present
Concentrate in the research to its planting conditions and nutritional labeling, and the research being dried with regard to Abelmoschus esculentus fresh fruit is rarely reported.
The drying method of fruits and vegetables ' dehydration is applied at present mainly by vacuum lyophilization, hot air drying, microwave drying and micro-
Ripple is vacuum dried.Wherein, microwave vacuum drying is to carry out being dried for material using microwave energy under vacuum to process, and it utilizes
Microwave penetration power is strong, makes material inside and outside while heating up and forms overall heating, shortens drying time, simultaneously because material internal water
The rapid vaporization for dividing and migration, form countless micro channels, the porous structure of generation, and prevent the drying shrinkage of product, so as to pole
The fragility of big raising product.At the same time, vacuum environment reduces the concentration and interiors of products water of surface of material vapor
Boiling point, the pressure differential for enabling material inside and outside increase and moisture is dried at a lower temperature, can prevent material
Oxidation reaction.Therefore, after doing, the local flavor of product, color and quality structure increase.
There is product non-uniform phenomenon in heating process in traditional microwave vacuum drying, hot and cold phenomenon easily occur, affect
Product drying quality.In order to overcome microwave vacuum drying inhomogeneities, the spouted drying meanss of negative-pressure microwave are by periodically true
Empty pressure change, drive material particles periodically spouted, so as to improve the uniformity of dry materials, it is to avoid product is due to office
Portion's temperature is too high and cause burn phenomenon, so as to improve it is dry after product quality, while be also correspondingly improved dry rate and
Reduce available energy dissipation.
The spouted frequency of pulse has a great impact to the quality of negative-pressure microwave dry rate and dry rear product.The early stage of drying
With the increase of the spouted frequency of pulse, dry rate is in rising trend, and this is that, due to the spouted quickening of pulse, material is more uniform
Agitation is conducive to the mass transport process of moisture, and then dry rate to accelerate；But the spouted frequency of too high pulse causes material excessively
Continually be dried cavity wall collision, certain negative effect is produced to the quality of product.With the prolongation of drying time, high impulse frequency
The dry materials speed of rate presents downward trend, and it is gas at normal temperature due to the gas of pulse that this is, frequency is too fast cause it is big
The normal temperature air of amount is contacted with material, so as to the surface temperature for reducing material affects the evaporation of moisture.Therefore, difference is dried rank
Section arranges different spouted frequencies will largely improve the quality of the dry rear product of Abelmoschus esculentus.
Li Jingyi, section Zhenhua etc.（2014）Impact of the microwave vacuum drying to Abelmoschus esculentus quality is have studied, by difference
Vacuum microwave drying Abelmoschus esculentus test is carried out under drying time, vacuum and microwave power, aberration, breaking property, reconstitution rate is obtained
With the change curve of Vitamin C content.As a result show, when drying time and microwave power increase, Abelmoschus esculentus dry productss and fresh fruit
Compare aberration and become big, and aberration reduces during vacuum increase；The increase of vacuum causes the breaking property of material to reduce, and the initial stage is multiple
The increase of water rate is obvious, and later stage increase is slow；Drying time and power are bigger, and vitamin C loss is more, and vacuum is bigger, dimension life
Plain C retains more.But the present invention is dried using new negative pressure low frequency microwave, is changed by periodic vacuum pressure, band
Animal material Abelmoschus esculentus are periodically spouted, so as to improve the uniformity of dry materials, it is to avoid product is too high due to local temperature
And cause burn phenomenon, so as to improve it is dry after product quality, while being also correspondingly improved dry rate and reducing available energy
Consumption.
Wang Yuchuan（2013）Have studied the energy-efficient uniform drying mechanism of Caulis et Folium Lactucae sativae granule negative-pressure microwave and technique.Experimental result
Show：Compared with traditional negative pressure microwave drier, the spouted drying of negative-pressure microwave pulse can significantly improve Caulis et Folium Lactucae sativae granule and do
The dry uniformity（90%）And the elasticity after rehydration, shorten arid cycle 50%（Microwave vacuum）And 20%（Microwave lyophilizing）More than, unit
The traditional vacuum drying energy-conservation more than 50% of the observable index of dry products.But the present invention on the basis of which is original to back tender
The further research of skill, pulse frequency are combined with microwave power, the dry uniformity is further lifted；Meanwhile, it is different to be dried
The change of stage pulse frequency is more beneficial for the quality for improving the dry rear product of Abelmoschus esculentus.
Li Jingyi, section Zhenhua etc.（2014）Abelmoschus esculentus vacuum microwave drying characteristic and its dynamics research are also studied, is led to
Drafting drying curve and rate of drying curve are crossed, the shadow of microwave power, vacuum and useful load to Abelmoschus esculentus dry run is drawn
Ring rule.As a result show, microwave power affects larger to Abelmoschus esculentus dry rate with charge；Further according to the moisture of Abelmoschus esculentus
Changing Pattern, it is established that Abelmoschus esculentus vacuum microwave drying kinetic model, Jing Fitness Tests find Abelmoschus esculentus vacuum microwave drying
Process meets Page models.And the present invention is more concerned with the quality of dry uniformity and dry rear product, by controlling pulse
Spouted frequency to be improve the uniformity of dry materials, it is to avoid what product was caused as local temperature is too high burns phenomenon；
The simultaneously process improving in later stage, the advantage of charge will become apparent from, and can direct plunge into production, and range of application is more extensive.
Zhang Hong, Feng Yufei etc.（2012）Have studied the spouted uniform drying process of Caulis et Folium Lactucae sativae microwave.Test result indicate that：Caulis et Folium Lactucae sativae is most
The spouted drying parameter of good microwave is the early stage of drying（10min）, microwave power is 300W, and hot blast temperature is 68 ~ 78 DEG C, spouted wind speed
For 8m/s；The later stage of drying（45min）Microwave power is 200W, and hot blast temperature is 68 ~ 78 DEG C, and spouted wind speed is 6m/s.But this
Invention but takes different microwave powers and spouted frequency in different drying stages, largely improves material and does
The quality of dry uniformity and dry rear product.The present invention is under subnormal ambient, compared to condition of normal pressure, subnormal ambient simultaneously
Lower water molecule energy diffuses to rapidly the surface of material, and then accelerates evaporation.At the same time, subnormal ambient reduces surface of material
The boiling point of the concentration and interiors of products water of vapor, the pressure differential for enabling material inside and outside increase and make moisture compared with low temperature
The lower rapid evaporation of degree, thus Abelmoschus esculentus can be dried under relatively low temperature conditionss, can prevent the oxidation reaction of material.
Lv Zhonghua discloses a kind of processing technology of vacuum low-temperature frying different taste Abelmoschus esculentus（The patent No.：
201410181019.0）, with Abelmoschus esculentus as raw material, by the blanching in the hot water of the Abelmoschus esculentus after cleaning, after cooling, it is put into instant freezer
Quick-freezing, the Abelmoschus esculentus after freezing are put into vacuum impregnation in seasoning soln, enter instant freezer quick-freezing after draining, and Abelmoschus esculentus after freezing are entered
Row vacuum low-temperature frying, centrifugation de-oiling obtain product.In this patent, seasoning technique is placed on early stage, in the processing in later stage easily to oil with
And machine is polluted；Meanwhile, this patent need to carry out quick-freezing twice to Abelmoschus esculentus, and technological process is loaded down with trivial details, consume energy higher, economic effect
Benefit is low.And the present invention is dried process by controlling different microwave powers and pulse frequency to Abelmoschus esculentus, technological process
More simplify, shorten process time, with more novelty.
The manufacture method that Zhou Yanhui, Liu Lingling etc. disclose a kind of instant crisp pieces of Abelmoschus esculentus（The patent No.：
201310738414.X）, the patent adopt lower temperature vacuum frying technology, prevent the loss of product nutrient substances, functional component
And destruction；And it is expanded again with microwave vacuum to combine, shorten vacuum frying in the case where identical expansion effect is reached
Time, it is to avoid the quality deterioration that fat oxidation causes.Manufacture method is mainly included the following steps that：Select, blanching, section, quick-freezing,
Vacuum frying pre-puffed, vacuum de-oiling, separation fruit seed, again sprinkling process, expanded, finished product packing.And the present invention is in non-oil
In the case of fried, obtained product color, volume and crispness can also reach above-mentioned requirements, and some organoleptic indicators may be also excellent
In product obtained in above-mentioned technique；At the same time, the present invention need not carry out cutting process to Abelmoschus esculentus, maintain Abelmoschus esculentus group
The integrity knitted, easy to operate, safety and environmental protection are more beneficial for consumer's acceptance.
Duan Zhenhua, Li Jingyi etc. disclose a kind of vacuum microwave combining processing method of Abelmoschus esculentus（The patent No.：
201310047704.X）, it is characterised in that the Abelmoschus esculentus after cleaning is drained carry out microwave vacuum drying.Vacuum microwave drying
Technological parameter is：Microwave power is 450 ~ 650W, and vacuum is 0.05Mpa-0.09Mpa, and drying time is 10 ~ 15min.And this
Invention provide not only a kind of new dry technology：The spouted drying of negative-pressure microwave, and the quality of dry rear product（Color, matter
Structure, shrinkage factor, Vitamin C content）It is much better than above-mentioned technique.
Zheng Baodong, Guo Zhengnan et al. disclose a kind of dry-making method of dried (patent No. of Abelmoschus esculentus：201310649874.5),
The patent is dried to Abelmoschus esculentus with reference to microwave vacuum drying technology by steaming blue or green process.Steam blue or green process thin to be passivated Abelmoschus esculentus
The various enzymatic activitys of intracellular, retain Abelmoschus esculentus original color to greatest extent；And vacuum microwave drying is processed and effectively can be retained
The content of Abelmoschus esculentus Determination of Chlorophyll, glue polysaccharide and flavone.And the present invention is dried under conditions of pressure -90Kpa, vacuum
Degree is higher than above-mentioned technique；Vacuum is bigger, is more beneficial for the reservation of nutritional labeling.At the same time, drying process of the present invention is equal
Homogenize and useful load is more advantageous.
Sun Jin is, Min et al. discloses the microwave spouted bed homogenization that a kind of normal pressure combined with negative pressure and be dried Caulis et Folium Lactucae sativae
Method（The patent No.：201110365286.X）, the patent employs microwave drying technology, and a point four-stage carries out microwave to Caulis et Folium Lactucae sativae
Spouted drying, first stage adopt high wind speed, high-temperature, make dry rate reach highest, and adopt the humble wave power can be by
The easy superheated in corner that microwave " edge effect " is produced is so that sallow phenomenon is reduced；Second stage can using high microwave power
So as to more ducts are produced inside material, make the reconstitution rate of product higher；Third and fourth stage is spouted dry using negative-pressure microwave
It is dry, make material be in relatively low vapour pressure and be dried, reduce temperature of charge, improve because later stage moisture is low and difficult
In dry situation, drying time is shortened, reduce energy consumption for drying, reduce Caulis et Folium Lactucae sativae Determination of Chlorophyll stream in process
Lose.But the present invention is, under a kind of subnormal ambient, to also use microwave drying technology, a point three phases carry out micro- to Abelmoschus esculentus
The spouted drying of ripple.Except for the difference that the present invention is carried out by changing the spouted frequency of the pulse of each drying stage and microwave power
Abelmoschus esculentus are dried, and whole dry run is completed in the same apparatus, and technological process is easy, high financial profit, with more novelty
Property.
Open Min, Wang Yuchuan and disclose a kind of negative-pressure microwave uniform spraying drying device and application（The patent No.：
201010572843.0）, the patent research can realize spouted under negative pressure due to material, be capable of achieving material using the device
The spray under the conditions of vacuum microwave drying is frozen, rotates, is flowed, and reaches material high-efficiency, the uniform purpose being dried, while shortening drying
Time more than 40%, the cost of large-scale production is reduced, this patent primarily focuses on the design of spouted drying device, should to which
Parameter describes less.And the present invention passes through to control the parameters such as the power of microwave, spouted frequency, vacuum in its application foundation
To reach more preferably drying effect.
At present, China's most consumers are not still known about to Abelmoschus esculentus, and on market, the converted productss of Abelmoschus esculentus are also less, shape
Formula is single, and research and development level is not enough.And with Abelmoschus esculentus okra fruit as raw material, processing is delicious, the Abelmoschus esculentus of instant are micro-
Puffed food, inevitable very popular, market prospect is very wide.The spouted dry technology of negative-pressure microwave pulse is now really
Vegetable processing a kind of new method, dry uniformity can be significantly improved using the method, preferably can preserve the original shape of fruit and vegerable,
The advantages of color；Additionally, vacuum environment reduces the boiling point of the concentration of surface of material vapor and interiors of products water, thing is made
The inside and outside pressure differential of material increases and moisture is dried at a lower temperature, can prevent the oxidation reaction of material.
The research of Abelmoschus esculentus fresh fruit is dried using the spouted technology of negative-pressure microwave pulse, section can be provided for the processing that is dried of Abelmoschus esculentus fresh fruit
Foundation and theoretical basiss are learned, contributes to Abelmoschus esculentus secondary industry diversification sound development.
The content of the invention
It is an object of the invention to provide a kind of spouted negative pressure low frequency microwave of three stage pulse is dried and prepares the instant crisp yellow autumn
The method of certain herbaceous plants with big flowers, is related to fruits and vegetables ' dehydration processing, can widen the sale radius of Abelmoschus esculentus, expand its edible range.
Technical scheme：The spouted negative pressure low frequency microwave of three stage pulses is dried the side for preparing instant crisp Abelmoschus esculentus
Method, with fresh Abelmoschus esculentus as raw material, by Abelmoschus esculentus carry out sorting classification, cleaning roguing, blanching color fixative, cooling drain, negative pressure
The spouted drying of 915MHz low frequency microwaves, packaging storage.Comprise the following steps that：
（1）Sorting is classified：Select fresh full, color even, no disease and pests harm, be original without the Abelmoschus esculentus that significant mechanical is damaged
Material, and size is basically identical；
（2）Cleaning roguing：Sorting suitable Abelmoschus esculentus are removed into the base of a fruit and root and surface impurity is washed away；
（3）Blanching color fixative：Abelmoschus esculentus after cleaning are put into into blanching 2-4min in 80 ~ 95 DEG C of colour-keeping liquid, drip is taken out afterwards
Dry surface moisture；
（4）Cooling is drained：Abelmoschus esculentus after blanching rapidly with cooling water cooling, be cooled to 30 DEG C of material center temperature with
Under, take out afterwards and drain surface moisture；
（5）The spouted drying of negative pressure 915MHz low frequency microwave：Carry out intracavity is dried, point three phases：
First stage：Vacuum degree control in 0.09MPa, 30 ~ 35min of time, spouted frequency 2min/ time, spouted time 2s,
Low frequency microwave power 6.2W/g；
Second stage：Vacuum degree control in 0.09MPa, 30 ~ 35min of time, spouted frequency 1min/ time, spouted time 3s,
Low frequency microwave power 12.42W/g；
Phase III：Vacuum degree control in 0.09MPa, 40 ~ 45min of time, spouted frequency 2min/ time, spouted time 2s,
Low frequency microwave power 7.75W/g；
（6）Packaging, storage：It is dried end and is cooled to room temperature, using aluminium foil bag by Abelmoschus esculentus product, toppings bag, sauce bag
Nitrogen-filled seal packaging is merged, the instant crisp finished product bag of Abelmoschus esculentus is obtained final product.
Step（3）Middle colour-keeping liquid is 4 ‰ D- sodium erythorbate of concentration and 5 ‰ sodium bicarbonate solutions.
Step（5）The spouted frequency of middle pulse and spouted time are controlled by electromagnetic valve.
Beneficial effects of the present invention：
Compared with traditional drying process, by the way of negative-pressure microwave pulse is spouted, dry materials can be improved
Uniformity, and the quality of dry rear product can be improved.On the one hand the characteristics of utilizing microwave energy penetration power strong, makes material inside and outside while rising
Temperature forms overall heating, shortens drying time, simultaneously because the rapid vaporization of material internal moisture and migration, form countless micro-
Hole path, the porous structure of generation, and the drying shrinkage of product is prevented, so as to greatly improve the fragility of product；On the other hand, very
Altitude reduces the boiling point of the concentration of surface of material vapor and interiors of products water, and the pressure differential for making material inside and outside increases
Moisture is dried at a lower temperature greatly, the loss of material nutritional labeling can be reduced, it is ensured that product quality.Before drying
Phase adopts the easy superheated in corner that microwave " edge effect " can be produced by the humble wave power of low pulse frequency so that sallow
Phenomenon is reduced, while low pulse frequency avoids material caking phenomenon in dry run；It is dried second stage and adopts high impulse
The high microwave power of frequency can make more ducts are produced inside material, prevent the drying shrinkage of product and improve the crisp of product
Property；The later stage of drying is difficult to dry situation for improving later stage moisture low using the high microwave power of low pulse frequency, contracts
Short drying time, Abelmoschus esculentus are made to reach the effect of microbulking.The crisp finished product of Abelmoschus esculentus of the inventive method production is farthest
The original color and luster of product, local flavor and nutritive value are maintained, and all technological processes of drying meanss provided by the present invention exist
Complete in same equipment, low production cost is good in economic efficiency.
Specific embodiment
Embodiment 1：The spouted negative pressure low frequency microwave of three stage pulses is dried and prepares without the instant crisp finished product of corner angle Abelmoschus esculentus
Method
With it is fresh without corner angle Abelmoschus esculentus as raw material, will without corner angle Abelmoschus esculentus carry out sorting classification, cleaning roguing, color fixative（4‰
The different V of D-cSodium and 5 ‰ sodium bicarbonate solution）Blanching, blanching time are 2 ~ 4min, and blanching temperature is 80 ~ 95 DEG C；By blanching
Used without corner angle Abelmoschus esculentus rapidly afterwards cools down water cooling, is cooled to below 30 DEG C of material center temperature, takes out afterwards and drains surface
Moisture；Then the spouted drying of negative pressure 915MHz low frequency microwave will be carried out without corner angle Abelmoschus esculentus：First stage：Vacuum degree control exists
0.09MPa, 30 ~ 35min of time, spouted frequency 2min/ time, spouted time 2s, low frequency microwave power 6.2W/g；Second stage：
Vacuum degree control is in 0.09MPa, 30 ~ 35min of time, spouted frequency 1min/ time, spouted time 3s, low frequency microwave power
12.42W/g；Phase III：Vacuum degree control is in 0.09MPa, 40 ~ 45min of time, spouted frequency 2min/ time, spouted time
2s, low frequency microwave power 7.75W/g.Drying is cooled to room temperature after terminating, will be without corner angle Abelmoschus esculentus product, seasoning using aluminium foil bag
Powder bag, sauce bag merge nitrogen-filled seal packaging, obtain final product without the instant crisp finished product bag of corner angle Abelmoschus esculentus.The yellowish green value of gained sample
a*=-11.35, chlorophyll reserved 0.147mg/g, the reserved of mucous glycoprotein is 0.107mg/g, 1800 ~ 2000g of brittleness
Left and right.
Embodiment 2：The spouted negative pressure low frequency microwave of three stage pulses is dried the side for preparing the instant crisp finished product of hexagonal Abelmoschus esculentus
Method
With fresh hexagonal Abelmoschus esculentus as raw material, hexagonal Abelmoschus esculentus are carried out into sorting classification, cleaning roguing, color fixative（4 ‰ D-
Different VcSodium and 5 ‰ sodium bicarbonate solution）Blanching, blanching time are 2 ~ 4min, and blanching temperature is 80 ~ 95 DEG C；After blanching
Hexagonal Abelmoschus esculentus with cooling water cooling, are cooled to below 30 DEG C of material center temperature rapidly, are taken out afterwards and are drained surface moisture；So
Hexagonal Abelmoschus esculentus are carried out into the spouted drying of negative pressure 915MHz low frequency microwave afterwards：First stage：Vacuum degree control in 0.09MPa, when
Between 30 ~ 35min, spouted frequency 2min/ time, spouted time 2s, low frequency microwave power 6.2W/g；Second stage：Vacuum degree control
In 0.09MPa, 30 ~ 35min of time, spouted frequency 1min/ time, spouted time 3s, low frequency microwave power 12.42W/g；3rd rank
Section：Vacuum degree control is in 0.09MPa, 40 ~ 45min of time, spouted frequency 2min/ time, spouted time 2s, low frequency microwave power
7.75W/g.Drying is cooled to room temperature after terminating, and merges hexagonal Abelmoschus esculentus product, toppings bag, sauce bag using aluminium foil bag
Nitrogen-filled seal is packed, and obtains final product the instant crisp finished product bag of hexagonal Abelmoschus esculentus.Yellowish green value a of gained sample*=-11.35 ~ -11.79,
Chlorophyll 0.136 ~ 0.147mg/g of reserved, the reserved of mucous glycoprotein is 0.107 ~ 0.114mg/g, brittleness 1800 ~
2000g or so.
Claims (3)
1. the spouted negative pressure low frequency microwave of three stage pulses is dried the method for preparing instant crisp Abelmoschus esculentus, it is characterised in that with fresh
Abelmoschus esculentus are raw material, by Abelmoschus esculentus carry out sorting classification, cleaning roguing, blanching color fixative, cooling drain, negative pressure 915MHz low frequency it is micro-
The spouted drying of ripple, packaging storage；Comprise the following steps that：
（1）Sorting is classified：Select fresh full, color even, no disease and pests harm, be raw material without the Abelmoschus esculentus that significant mechanical is damaged,
And size is basically identical；
（2）Cleaning roguing：Sorting suitable Abelmoschus esculentus are removed into the base of a fruit and root and surface impurity is washed away；
（3）Blanching color fixative：Abelmoschus esculentus after cleaning are put into into blanching 2-4min in 80 ~ 95 DEG C of colour-keeping liquid, are taken out afterwards and is drained table
Face moisture；
（4）Cooling is drained：Abelmoschus esculentus after blanching with cooling water cooling, are cooled to below 30 DEG C of material center temperature rapidly, it
Take out afterwards and drain surface moisture；
（5）The spouted drying of negative pressure 915MHz low frequency microwave：Carry out intracavity is dried, point three phases：
First stage：Vacuum degree control is in 0.09MPa, 30 ~ 35min of time, spouted frequency 2min/ time, spouted time 2s, low frequency
Microwave power 6.2W/g；
Second stage：Vacuum degree control is in 0.09MPa, 30 ~ 35min of time, spouted frequency 1min/ time, spouted time 3s, low frequency
Microwave power 12.42W/g；
Phase III：Vacuum degree control is in 0.09MPa, 40 ~ 45min of time, spouted frequency 2min/ time, spouted time 2s, low frequency
Microwave power 7.75W/g；
（6）Packaging, storage：It is dried end and is cooled to room temperature, Abelmoschus esculentus product, toppings bag, sauce bag is carried out using aluminium foil bag
Merge nitrogen-filled seal packaging, obtain final product the instant crisp finished product bag of Abelmoschus esculentus.
2. the spouted negative pressure low frequency microwave of three stage pulses is dried the side for preparing instant crisp Abelmoschus esculentus according to claim 1
Method, it is characterised in that step（3）Middle colour-keeping liquid is 4 ‰ D- sodium erythorbate of concentration and 5 ‰ sodium bicarbonate solutions.
3. the spouted negative pressure low frequency microwave of three stage pulses is dried the side for preparing instant crisp Abelmoschus esculentus according to claim 1
Method, it is characterised in that step（5）The spouted frequency of middle pulse and spouted time are controlled by electromagnetic valve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410738845.0A CN104522552B (en) | 2014-12-08 | 2014-12-08 | The spouted negative pressure low frequency microwave of three stage pulses is dried the method for preparing instant crisp Abelmoschus esculentus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410738845.0A CN104522552B (en) | 2014-12-08 | 2014-12-08 | The spouted negative pressure low frequency microwave of three stage pulses is dried the method for preparing instant crisp Abelmoschus esculentus |
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| CN105231346A (en) * | 2015-10-10 | 2016-01-13 | 宁波海通食品科技有限公司 | Method for rapid preparation of fruit and vegetable crisp grains by three-stage atmospheric pressure microwave spouting drying |
| CN105146366B (en) * | 2015-10-16 | 2018-10-26 | 江南大学 | A kind of method that the infrared vacuum of intermediate waves prepares the crisp grain of legume fallow with the spouted combined drying of negative-pressure microwave pulse |
| CN105962180B (en) * | 2016-04-27 | 2019-12-03 | 江苏省农业科学院 | A kind of method that low-frequency ultrasonic waves blanching drift improves okra micro-wave vacuum product antioxidant content storage rate |
| CN106234564B (en) * | 2016-08-16 | 2019-04-30 | 江南大学 | A kind of method that low-frequency ultrasonic waves auxiliary improves nostoc dehydration and rehydration |
| CN107198160A (en) * | 2017-05-15 | 2017-09-26 | 安徽安亳食品有限公司 | One kind barbecue taste gumbo leisure food |
| CN107361125A (en) * | 2017-08-09 | 2017-11-21 | 宁夏大学 | A kind of matrimony vine microwave vacuum drying method |
| CN108354003A (en) * | 2017-12-28 | 2018-08-03 | 贺州智桂生物科技有限公司 | The method of microwave drying gumbo |
| CN113080396A (en) * | 2021-04-22 | 2021-07-09 | 广西北部湾海岳农业科技有限公司 | Self-heating meat crab pot |
| CN114698806A (en) * | 2022-05-19 | 2022-07-05 | 青岛安美瑞生物科技产业园股份有限公司 | Additive-free strawberry crisp making method and obtained product |
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