CN104542911B - A kind of Aassociation drying of green pepper - Google Patents
A kind of Aassociation drying of green pepper Download PDFInfo
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- CN104542911B CN104542911B CN201510009897.9A CN201510009897A CN104542911B CN 104542911 B CN104542911 B CN 104542911B CN 201510009897 A CN201510009897 A CN 201510009897A CN 104542911 B CN104542911 B CN 104542911B
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Abstract
The invention discloses a kind of combined drying process of green pepper, specifically implement according to following steps：Step 1, green pepper is pre-processed；Step 2, color retention is carried out to pretreated green pepper in step 1 using colour protecting liquid；Step 3, vacuum infiltration dehydration is carried out to the green pepper in step 2 after color retention using penetrating fluid；Step 4, heated-air drying is carried out to the green pepper after progress vacuum infiltration dehydration in step 3；Step 5, vacuum drying treatment is carried out to the green pepper after heated-air drying in step 4；Step 6, packaging and storage is carried out, dried green pepper will have been handled in step 5 and has carried out vacuum-pumping and sealing packaging, has been stored at lucifuge, drying.A kind of Aassociation drying of green pepper of the present invention can be on the premise of the original color of green pepper and various nutritional ingredients be retained, by green pepper is quick, processing is dried in low energy consumption, low cost, high-quality to greatest extent.
Description
Technical field
The invention belongs to fruit and vegetable dryness processing technique field, is related to a kind of green and healthy using Aassociation drying acquisition
A kind of drying process method of green pepper, and in particular to Aassociation drying of green pepper
Background technology
Green pepper also known as big green pepper, pimento etc., it is characterized in that thin skin, meat are thick, fruit is larger, color is fresh, savory, pungent is thin even
It is not peppery, the hat of the peppery product in the whole nation is occupied containing capsaicine and vitamin C, enjoys the laudatory title of " king of Vc in dish ".Every 100 grams fresh
12 milligrams of green pepper calcic, 40 milligrams of phosphorus, 0.8 milligram of iron, 0.73 milligram of carrotene, 185 milligrams of anti-sepsis acid.Green pepper, which removes, has battalion
It is high to support value, it is good in color, smell and taste to wait outside food feature, the secretion of digestive juice can not only be promoted, strengthening gastrointestinal peristalsis, increase appetite, had
Beneficial to the digestion and absorption of food, and the formation of collagen in human body cell interstitial can be promoted.To preventing cold, artery sclerosis,
Yctalopia and scurvy have significant food therapy effect.
Nutritive value and medicinal function based on green pepper, old friends should largely eat green pepper.With people's living standard
Raising, to the quality requirements of dehydrated fruits and vegetables also more and more higher, because fresh green pepper water content is high, in the process for storing and transporting
In easily rot, and seasonal is strong, constrains the supply in northern severe cold winter, therefore it is dehydrated to facilitate storage
Deposit and transport is very necessary.
At present, the processing method that dehydrates for capsicum is single air drying methods mostly, and the green pepper of gained produces
Product can not reach relatively low moisture content, and energy consumption is larger, and the quality of product cannot be guaranteed.It is when ensureing that green pepper is long that green pepper, which is dried,
Between the important method that preserves, the characteristics of due to fresh green pepper itself, brown stain easily occurs in drying process, dry temperature is got over
Height, the aberration of green pepper is bigger, and nutrient loss is more, and the infringement of physiologically active ingredient is more serious, so rational green pepper
Drying process has vital effect to the dried quality of green pepper.Optimal drying processing technology is fruits and vegetables ' dehydration processing
Most desired target, and it is the greatest problem that fruit and vegetable processing industry faces rationally, efficiently to dry processing technology, is to ensure product product
Matter and the premise for reducing energy consumption.
The content of the invention
It is an object of the invention to provide a kind of combined drying process of green pepper, can retain green pepper to greatest extent
On the premise of original color and various nutritional ingredients, by green pepper is quick, low energy consumption, low cost, high-quality are done
Dry processing.
The technical solution adopted in the present invention is a kind of Aassociation drying of green pepper, specifically to implement according to following steps：
Step 1, green pepper is pre-processed；
Step 2, color retention is carried out to pretreated green pepper in step 1 using colour protecting liquid；
Step 3, vacuum infiltration dehydration is carried out to the green pepper in step 2 after color retention using penetrating fluid；
Step 4, heated-air drying is carried out to the green pepper after progress vacuum infiltration dehydration in step 3；
Step 5, vacuum drying treatment is carried out to the green pepper after heated-air drying in step 4；
Step 6, packaging and storage is carried out, dried green pepper will have been handled in step 5 and has carried out vacuum-pumping and sealing packaging,
Lucifuge, the place of drying store.
The features of the present invention also resides in,
Wherein, step 1 is specially：The green pepper of select is cleaned up with clear water, removes the base of a fruit of green pepper and internal seed,
The thread of 4~8mm is equably cut to after draining.
Wherein, step 2 is specifically implemented according to following steps：
Step 2.1, colour protecting liquid is prepared,
Step 2.2, it is 3~5 according to liquid ratio:1 weighs colour protecting liquid and green pepper, and green pepper is immersed in into shield
Immersion color retention is carried out in color liquid, wherein, solution temperature is 20~30 DEG C, the color retention time
For 20~40min；
Step 2.3, the green pepper after color retention is sprayed with clear water, drained.
Wherein, the colour protecting liquid in step 2 forms according to following component：Citric acid 0.20%~0.30%, ascorbic acid
0.30%~0.40%, zinc gluconate 0.4%~0.50%, remaining is water, and above each component content sum is 100%.
Wherein, step 3 is specially：
Step 3.1, penetrating fluid is prepared；
Step 3.2, handled in the penetrating fluid and step 2 that step 3.1 are prepared obtained green pepper according to mass ratio be 3~
5:1 is weighed, and green pepper is put into penetrating fluid；
Step 3.3, the mixed liquor being mixed to get in step 3.2 is subjected to vacuum infiltration dehydration, specially first vacuumizes place
10min to be managed, then unloads and handles 10min for normal pressure, then vacuumize process 10min again, so circulation, processing time amounts to 60~
100min。
Wherein, the penetrating fluid in step 3 is made up of following component, wherein sodium chloride 10%, sucrose 40%~50%, its
Yu Weishui, the content of above each component is 100%.
Wherein, in step 3.3, vacuum is 20~40KPa during application of vacuum, and penetrating fluid temperature when being handled is 30
~40 DEG C.
Wherein, step 4 is specially：Green pepper individual layer after vacuum infiltration is dehydrated is laid in material disc, is then placed in dry
Heated-air drying is carried out in dry case, hot blast temperature is 50 DEG C~70 DEG C, and hot blast wind speed is 1.8m/s~2.8m/s, is dried to moisture content
For 30~50% when stop drying.
Wherein, step 5 is specially：Green pepper after heated-air drying is dried in vacuo, wherein, it is true in vacuum drying chamber
Reciprocal of duty cycle is 10~30KPa, and temperature is 60~70 DEG C, and drying to green pepper water content stops drying when being 4~6%.
The invention has the advantages that
(1) compared with the single heated-air drying of tradition, vacuum infiltration dehydration technique and vacuum drying technique have been introduced, has been utilized
Vacuum drying health, the green pepper product clean hygiene for drying gained is sterilized and makes the characteristics of efficient, and drying energy saving is efficient；
(2) color retention has been carried out to green pepper using special colour protecting liquid, has effectively maintained the chlorophyll inside green pepper, make
Obtaining the damage that the chlorophyll in green pepper suffers due to high temperature in the drying process reduces, so that dried green pepper product is still
Close green before keeping and drying；
(3) hot blast vacuum combination dry technology is used, heated-air drying has the advantages of high drying efficiency, good economy performance, added
The advantages that upper vacuum drying health, sterilization, in conjunction with the preferably processing technology of the present invention, can either preferably it keep
The original color of green pepper, and can reduces the loss of various nutritional ingredients and physiologically active ingredient in fruits and vegetables, and rehydration is good,
Obtained dehydration green pepper product quality is more excellent.
Brief description of the drawings
Fig. 1 is a kind of process chart of the combined drying process of green pepper of the present invention.
Embodiment
With reference to embodiment, the present invention is described in detail.
A kind of combined drying process of green pepper of the present invention, specifically implements according to following steps：
Step 1, green pepper is pre-processed, selects the rotten green pepper of fresh, uniform color, thin skin, disease-free spot, nothing, use
Clear water cleans up, and removes the base of a fruit of green pepper and internal seed, drains and be uniformly cut to the thread standby of 4~8mm afterwards；
Step 2, color retention is carried out to green pepper, pretreated green pepper is subjected to color retention, colour protecting liquid is according to following
Component composition：Citric acid 0.20%~0.30%, ascorbic acid 0.30%~0.40%, zinc gluconate 0.4%~
0.50%, remaining is water, and above each component content sum is 100%.According to liquid ratio 3~5:1 ratio carries out immersion color protection,
Solution temperature is 20~30 DEG C, and the time of color retention is 20~40min, then sprays green pepper of the color retention after complete with clear water
Leaching, is drained；By color retention, the chlorophyll in green pepper can be retained to greatest extent, make its dried color and fresh green grass or young crops
Green pepper color is more or less the same；
Step 3, vacuum infiltration is dehydrated, and the green pepper after color retention is placed in into progress vacuum infiltration dehydration in vacuum tank, oozed
Transparent liquid is made up of following component, wherein sodium chloride 10%, sucrose 40%~50%, and remaining is water, the content of above each component
For 100%.
According to mass ratio it is 3~5 by penetrating fluid and green pepper when carrying out vacuum infiltration dehydration:1 is weighed and is mixed
To close, be then 30~40 DEG C in the temperature of penetrating fluid, the vacuum of vacuum tank is handled under conditions of being 20~40KPa, its
In, vacuum pressed mode is pulse Vacuum mode, and specific processing method is, with foregoing 20~40KPa of vacuum to dry
Dry case carries out continuously vacuumizing 10min, then unloads as normal pressure holding 10min, is continuously vacuumized 10min again afterwards, unload for
Normal pressure keeps 10min, the carry out vacuum infiltration dehydration so circulated, time as hereinafter described 60~100min, altogether vacuum
The time of permeating and dewatering is 60min~100min.
Step 4, heated-air drying：Green pepper individual layer after vacuum infiltration is dehydrated is laid in material disc, is then placed in drying
Heated-air drying is carried out in case, hot blast temperature is 50 DEG C~70 DEG C, and hot blast wind speed is 1.8m/s~2.8m/s, and drying to moisture content is
Stop drying when 30~50%；
Step 5, it is dried in vacuo：Green pepper after heated-air drying is dried in vacuo, the vacuum in vacuum drying chamber is
10~30KPa, temperature are 60~70 DEG C, and it is 4~6% i.e. stopping dryings drying to green pepper water content；
Step 6, packaging and storage：Dried green pepper is packed with food bag special, vacuum packing machine seals after vacuumizing
Mouth packaging, is stored at lucifuge, drying.
Pretreatment stage in the inventive method, green pepper is cleaned, is laterally cut to the thread of 4~8mm after stalk remove seed, this
Kind slit mode is advantageous to being quickly moved out for green pepper internal moisture, improves rate of drying.And manufactured product is when edible
After adding clear water, it can quickly absorb water, rehydration speed, can conveniently eat.
Color retention stage in the inventive method, colour protecting liquid are citric acid 0.20%~0.30%, ascorbic acid
0.20%~0.40%, the solution of zinc gluconate 0.3%~0.50%, colour protecting liquid is with green pepper with liquid ratio 3~5:1 ratio
Example carries out immersion color protection, and solution temperature is 20~30 DEG C, and the color protection time is 20~40min.First using liquid ratio as 3~5:1
Ratio mixing can ensure the comprehensive purpose for touching colour protecting liquid, reaching uniform color protection of material.Secondly, the temperature of colour protecting liquid
For 20~30 DEG C, the effect of the relatively low then color protection of temperature is poor, and the too high chlorophyll that can be damaged inside green pepper of temperature causes chlorosis to become
Color, the purpose of color protection is not reached.20~40min of last soak time, makes colour protecting liquid have the sufficiently long time to enter the interior of green pepper
Portion organizes, and is interacted with the peroxidase contained by interior tissue, polyphenol oxidase reductase etc., so as to reach the mesh of color protection
's.
Vacuum infiltration water smoking in the inventive method, penetrating fluid are that mass fraction is the sucrose of 10% sodium chloride+50%
The mixed solution of the sucrose of~10% sodium chloride+40%, the penetrating fluid of the concentration can make the moisture of green pepper cell interior because dense
Degree is poor and oozes out, and the solid content of cell interior will not be made increased too many.Penetrating fluid temperature be 30~40 DEG C, temperature too it is low then
Permeating and dewatering speed is slower, and temperature is too high, can damage the internal organizational structure of green pepper；With feed liquid weight 1:3~5 ratio is mixed
Close, solid-liquid ratio 1:3~5 ratio can completely attach to green pepper and penetrating fluid so that green pepper Omnibearing even permeate
Dehydration.The vacuum of vacuum tank is 20~40KPa (absolute pressure), and vacuum tank is taken out after first green pepper material is placed in vacuum tank
Vacuum, because the moisture inside material and penetrating fluid have concentration difference, therefore in the presence of osmotic pressure so that intracellular moisture
Cell is penetrated by cell membrane, so as to reach the effect of permeating and dewatering.Vacuum pressed mode is that pulse vacuumizes mode, i.e.,
10min is vacuumized, keeps normal pressure 10min, speed of the mode to permeating and dewatering is vacuumized with pulse due to continuously vacuumizing mode
Difference with the increased influence of solid content is not very big, so from the angle of energy-conservation, best mode is pulse Vacuum mode.
Heated-air drying stage in the inventive method, hot blast temperature are 50 DEG C~70 DEG C, and hot blast temperature is too low, dry speed
Rate is slower, and energy consumption is higher；Hot blast temperature is too high, although rate of drying increased, the dried quality of green pepper has very big
Influence, the color of green pepper can be made to be changed into yellowish-brown, and deform more serious, have a strand smell of scorching, so suitable hot blast temperature meeting
Make drying efficiency high, and drying quality is ensured.Hot blast wind speed is 1.8m/s~2.8m/s, and hot blast wind speed is too small then to dry speed
Degree is slower, and hot blast wind speed is excessive, is easier to be deformed, therefore should select suitable hot blast wind speed, i.e., above-mentioned hot blast wind speed is the most
Suitably.
Drying phase under vacuum in the inventive method, the pressure of vacuum drying chamber are 10~30KPa (absolute pressure), vacuum
It is higher to spend low, required true temp, but temperature is more high then more serious to the infringement of green pepper interior tissue, and vacuum is spent
Low, then drying efficiency is low and energy consumption is larger.Vacuum is higher, then the boiling point needed for the evaporation of green pepper internal moisture is lower, so
True temp corresponding to above-mentioned vacuum is 60~70 DEG C, and temperature is too high, causes the waste of the energy, and temperature is too low, dries
Speed cannot be guaranteed, therefore should select suitable temperature, both ensure that rate of drying and has not wasted the energy, has made dried green grass or young crops again
Green pepper reaches desired quality requirement.
The present invention is dried using hot blast-vacuum combination drying means to green pepper, and specific drying process includes green pepper
Pretreatment early stage, color retention, vacuum infiltration dehydration, heated-air drying, the step such as vacuum drying, using heated-air drying and vacuum
Dry combination drying technology has carried out drying process to green pepper, the advantages of effectively combining heated-air drying and be dried in vacuo, reaches
To the effect of mutual supplement with each other's advantages, the dried nutrition of green pepper, quality and physiology are effectively guaranteed while improving drying efficiency and is lived
Property composition.
It is an advantage of the invention that：The present invention has carried out color retention using special for protecting color liquid to green pepper.The journey color thing of green pepper
Matter is chlorophyll, under the conditions of high temperature drying, a series of chemical change occurs inside green pepper, causes the chlorophyll inside green pepper
Fast degradation and lose green.Color retention is carried out to green pepper using colour protecting liquid so that the chlorophyll in green pepper will not be because of temperature
Spend high and lose, so as to maintain the green close with fresh green pepper；With routine carry out scalding treatment with boiling water compared with, greatly
The big destruction reduced to green pepper nutritional ingredient and color.
Present invention selection carries out osmotic dehydration at pulsed vacuum to green pepper, with the chlorination of the sucrose of 10% sodium chloride+50%~10%
The mixed solution of the sucrose of sodium+40% is 30~40 DEG C as bleeding agent, solution temperature, is 20~40KPa (absolute pressures in vacuum
Power) vacuum tank in carry out permeating and dewatering, drying efficiency is effectively increased, and during permeating and dewatering, in solution
Solute can enter in green pepper, can effectively prevent the growth and breeding of microorganism, so that the time that dehydration green pepper product preserves adds
It is long.
The features such as present invention is directed to the water content high (93% or so) of green pepper, easily rots, is not easy to store, using heat
Wind vacuum combination dry technology, heated-air drying have the advantages of drying efficiency high, good economy performance, plus vacuum drying health,
The advantages that sterilization, can either preferably keep the original color of green pepper, and can preserve well in fruits and vegetables various nutrition into
Point and physiologically active ingredient.After measured, the Vc contents per 100g fresh green peppers be 185mg, measured by after traditional heated air drying
The loss late of Vc contents is 55%~65%, and uses the green pepper obtained by the method for the hot blast vacuum combination drying of the present invention drying
The Vc contents of product are 100~115mg/100g, and Vc content loss rate is 37%~46%, than the loss of Vc contents after heated-air drying
Rate greatly reduces.Secondly, the value of chromatism E of green pepper after traditional heated air drying is measured using model WSC-S colour examining colour-difference-metre
Average level is 5.5~6.5, and the value of chromatism E of the green pepper dried product obtained by the hot blast vacuum combination drying means of the present invention
Average level is 3.5~4.5, and the aberration than heated-air drying reduces 30%~36%.Finally, after measuring traditional heated air drying
The rehydration ratio of green pepper dried product is 3.5~4.5, and the green pepper dried product obtained by the hot blast vacuum combination drying means of the present invention
Rehydration ratio is 4.7~5.8, and the rehydration than heated-air drying adds 28%~34%.Therefore, processed using drying for the present invention
Process can greatly reduce the nutritional ingredient of dehydration green pepper product and the loss of color and luster, and the rehydration of product carries significantly
It is high.
Embodiment 1
Step 1, green pepper is pre-processed, selects the rotten green pepper of fresh, uniform color, thin skin, disease-free spot, nothing, use
Clear water cleans up, and removes the base of a fruit of green pepper and internal seed, drains and be uniformly cut to the thread standby of 4mm afterwards.
Step 2, color retention is carried out to green pepper, pretreated green pepper is subjected to color retention, colour protecting liquid is according to following
Component composition：Citric acid 0.20%, ascorbic acid 0.30%, zinc gluconate 0.4%, remaining is water, and above each component contains
It is 100% to measure sum.According to liquid ratio 3:1 ratio carries out immersion color protection, and solution temperature is 20 DEG C, and the time of color retention is
20min, then green pepper of the color retention after complete is sprayed with clear water, drained.
Step 3, vacuum infiltration is dehydrated, and the green pepper after color retention is placed in into progress vacuum infiltration dehydration in vacuum tank, oozed
Transparent liquid is made up of following component, wherein sodium chloride 10%, sucrose 40%, and remaining is water, and the content of above each component is
100%.
According to mass ratio it is 3 by penetrating fluid and green pepper when carrying out vacuum infiltration dehydration:1 is weighed and is mixed,
Then it is 30 DEG C in the temperature of penetrating fluid, the vacuum of vacuum tank is handled under conditions of being 20KPa, wherein, vacuum pressed
Mode is pulse Vacuum mode, and specific processing method is that continuous take out very is carried out to drying box with foregoing vacuum 20KPa
Empty 10min, then unload and keep 10min for normal pressure, continuously vacuumized 10min again afterwards, unload and keep 10min for normal pressure, such as
The carry out vacuum infiltration dehydration of this circulation, the time of vacuum infiltration dehydration is 60min altogether.
Step 4, heated-air drying：Green pepper individual layer after vacuum infiltration is dehydrated is laid in material disc, is then placed in drying
Carry out heated-air drying in case, hot blast temperature is 50 DEG C, and hot blast wind speed be 1.8m/s, dries to moisture content and stops doing when being 30%
It is dry；
Step 5, it is dried in vacuo：Green pepper after heated-air drying is dried in vacuo, the vacuum in vacuum drying chamber is
10KPa, temperature are 60 DEG C, and it is 4% i.e. stopping drying drying to green pepper water content；
Step 6, packaging and storage：Dried green pepper is packed with food bag special, vacuum packing machine seals after vacuumizing
Mouth packaging, is stored at lucifuge, drying.
Embodiment 2
Step 1, green pepper is pre-processed, selects the rotten green pepper of fresh, uniform color, thin skin, disease-free spot, nothing, use
Clear water cleans up, and removes the base of a fruit of green pepper and internal seed, drains and be uniformly cut to the thread standby of 4~8mm afterwards；
Step 2, color retention is carried out to green pepper, pretreated green pepper is subjected to color retention, colour protecting liquid is according to following
Component composition：Citric acid 0.30%, ascorbic acid 0.40%, zinc gluconate 0.50%, remaining is water, and above each component contains
It is 100% to measure sum.According to liquid ratio 5:1 ratio carries out immersion color protection, and solution temperature is 30 DEG C, and the time of color retention is
40min, then green pepper of the color retention after complete is sprayed with clear water, drained；By color retention, green grass or young crops can be retained to greatest extent
Chlorophyll in green pepper, its dried color is set to be more or less the same with fresh green pepper color；
Step 3, vacuum infiltration is dehydrated, and the green pepper after color retention is placed in into progress vacuum infiltration dehydration in vacuum tank, oozed
Transparent liquid is made up of following component, wherein sodium chloride 10%, sucrose 50%, and remaining is water, and the content of above each component is
100%.
According to mass ratio it is 5 by penetrating fluid and green pepper when carrying out vacuum infiltration dehydration:1 is weighed and is mixed,
Then it is 40 DEG C in the temperature of penetrating fluid, the vacuum of vacuum tank is handled under conditions of being 40KPa, wherein, vacuum pressed
Mode is pulse Vacuum mode, and specific processing method is that continuous take out very is carried out to drying box with foregoing vacuum 40KPa
Empty 10min, then unload and keep 10min for normal pressure, continuously vacuumized 10min again afterwards, unload and keep 10min for normal pressure, such as
The carry out vacuum infiltration dehydration of this circulation, time 100min as hereinafter described, altogether the time of vacuum infiltration dehydration be
100min。
Step 4, heated-air drying：Green pepper individual layer after vacuum infiltration is dehydrated is laid in material disc, is then placed in drying
Carry out heated-air drying in case, hot blast temperature is 70 DEG C, and hot blast wind speed be 2.8m/s, dries to moisture content and stops doing when being 50%
It is dry；
Step 5, it is dried in vacuo：Green pepper after heated-air drying is dried in vacuo, the vacuum in vacuum drying chamber is
30KPa, temperature are 70 DEG C, and it is 6% i.e. stopping drying drying to green pepper water content；
Step 6, packaging and storage：Dried green pepper is packed with food bag special, vacuum packing machine seals after vacuumizing
Mouth packaging, is stored at lucifuge, drying.
Embodiment 3
Step 1, green pepper is pre-processed, selects the rotten green pepper of fresh, uniform color, thin skin, disease-free spot, nothing, use
Clear water cleans up, and removes the base of a fruit of green pepper and internal seed, drains and be uniformly cut to the thread standby of 6mm afterwards；
Step 2, color retention is carried out to green pepper, pretreated green pepper is subjected to color retention, colour protecting liquid is according to following
Component composition：Citric acid 0.25%, ascorbic acid 0.35%, zinc gluconate 0.45%, remaining is water, and above each component contains
It is 100% to measure sum.According to liquid ratio 4:1 ratio carries out immersion color protection, and solution temperature is 25 DEG C, and the time of color retention is
30min, then green pepper of the color retention after complete is sprayed with clear water, drained；By color retention, green grass or young crops can be retained to greatest extent
Chlorophyll in green pepper, its dried color is set to be more or less the same with fresh green pepper color；
Step 3, vacuum infiltration is dehydrated, and the green pepper after color retention is placed in into progress vacuum infiltration dehydration in vacuum tank, oozed
Transparent liquid is made up of following component, wherein sodium chloride 10%, sucrose 45%, and remaining is water, and the content of above each component is
100%.
According to mass ratio it is 4 by penetrating fluid and green pepper when carrying out vacuum infiltration dehydration:1 is weighed and is mixed,
Then it is 35 DEG C in the temperature of penetrating fluid, the vacuum of vacuum tank is handled under conditions of being 30KPa, wherein, vacuum pressed
Mode is pulse Vacuum mode, and specific processing method is that continuous take out very is carried out to drying box with foregoing vacuum 30KPa
Empty 10min, then unload and keep 10min for normal pressure, continuously vacuumized 10min again afterwards, unload and keep 10min for normal pressure, such as
The carry out vacuum infiltration dehydration of this circulation, the time of vacuum infiltration dehydration is 80min altogether.
Step 4, heated-air drying：Green pepper individual layer after vacuum infiltration is dehydrated is laid in material disc, is then placed in drying
Carry out heated-air drying in case, hot blast temperature is 60 DEG C, and hot blast wind speed be 2.0m/s, dries to moisture content and stops doing when being 40%
It is dry；
Step 5, it is dried in vacuo：Green pepper after heated-air drying is dried in vacuo, the vacuum in vacuum drying chamber is
20KPa, temperature are 65 DEG C, and it is 5% i.e. stopping drying drying to green pepper water content；
Step 6, packaging and storage：Dried green pepper is packed with food bag special, vacuum packing machine seals after vacuumizing
Mouth packaging, is stored at lucifuge, drying.
Embodiment 4
Step 1, green pepper is pre-processed, selects the rotten green pepper of fresh, uniform color, thin skin, disease-free spot, nothing, use
Clear water cleans up, and removes the base of a fruit of green pepper and internal seed, drains and be uniformly cut to the thread standby of 4~8mm afterwards；
Step 2, color retention is carried out to green pepper, pretreated green pepper is subjected to color retention, colour protecting liquid is according to following
Component composition：Citric acid 0.20%, ascorbic acid 0.35%, zinc gluconate 0.50%, remaining is water, and above each component contains
It is 100% to measure sum.According to liquid ratio 5:1 ratio carries out immersion color protection, and solution temperature is 20 DEG C, and the time of color retention is
35min, then green pepper of the color retention after complete is sprayed with clear water, drained；By color retention, green grass or young crops can be retained to greatest extent
Chlorophyll in green pepper, its dried color is set to be more or less the same with fresh green pepper color；
Step 3, vacuum infiltration is dehydrated, and the green pepper after color retention is placed in into progress vacuum infiltration dehydration in vacuum tank, oozed
Transparent liquid is made up of following component, wherein sodium chloride 10%, sucrose 40%, and remaining is water, and the content of above each component is
100%.
According to mass ratio it is 4 by penetrating fluid and green pepper when carrying out vacuum infiltration dehydration:1 is weighed and is mixed,
Then it is 40 DEG C in the temperature of penetrating fluid, the vacuum of vacuum tank is handled under conditions of being 25KPa, wherein, vacuum pressed
Mode is pulse Vacuum mode, and specific processing method is that continuous take out very is carried out to drying box with foregoing vacuum 25KPa
Empty 10min, then unload and keep 10min for normal pressure, continuously vacuumized 10min again afterwards, unload and keep 10min for normal pressure, such as
The carry out vacuum infiltration dehydration of this circulation, the time of vacuum infiltration dehydration is 100min altogether.
Step 4, heated-air drying：Green pepper individual layer after vacuum infiltration is dehydrated is laid in material disc, is then placed in drying
Carry out heated-air drying in case, hot blast temperature is 60 DEG C, and hot blast wind speed be 2.2m/s, dries to moisture content and stops doing when being 45%
It is dry；
Step 5, it is dried in vacuo：Green pepper after heated-air drying is dried in vacuo, the vacuum in vacuum drying chamber is
30KPa, temperature are 70 DEG C, and it is 4% i.e. stopping drying drying to green pepper water content；
Step 6, packaging and storage：Dried green pepper is packed with food bag special, vacuum packing machine seals after vacuumizing
Mouth packaging, is stored at lucifuge, drying.
Claims (5)
1. a kind of Aassociation drying of green pepper, it is characterised in that specifically implement according to following steps：
Step 1, green pepper is pre-processed, the green pepper of select is cleaned up with clear water, remove the base of a fruit and the inside of green pepper
Seed, the thread of 4~8mm is equably cut to after draining；
Step 2, color retention is carried out to pretreated green pepper in step 1 using colour protecting liquid；
Step 2.1, colour protecting liquid is prepared；
Step 2.2, it is 3~5 according to liquid ratio:1 weighs colour protecting liquid and green pepper, and green pepper is immersed in colour protecting liquid and soaked
Color retention；Wherein, solution temperature is 20~30 DEG C, and the color retention time is 20~40min；
Step 2.3, the green pepper after color retention is sprayed with clear water, drained；
Described colour protecting liquid forms according to following component：Citric acid 0.20%~0.30%, ascorbic acid 0.30%~
0.40%th, zinc gluconate 0.4%~0.50%, remaining is water, and above each component content sum is 100%；
Step 3, vacuum infiltration dehydration is carried out to the green pepper in step 2 after color retention using penetrating fluid；
Specially：
Step 3.1, penetrating fluid is prepared；
Step 3.2, the green pepper for handling to obtain in the penetrating fluid and step 2 that step 3.1 are prepared is 3~5 according to mass ratio:1
Weighed, and green pepper is put into penetrating fluid；
Step 3.3, the mixed liquor being mixed to get in step 3.2 is subjected to vacuum infiltration dehydration, specially first vacuumize process
10min, then to unload and handle 10min for normal pressure, then vacuumize process 10min again, so circulation, processing time amounts to 60~
100min；
Step 4, heated-air drying is carried out to the green pepper after progress vacuum infiltration dehydration in step 3；
Step 5, vacuum drying treatment is carried out to the green pepper after heated-air drying in step 4；
Step 6, packaging and storage is carried out, dried green pepper will have been handled in step 5 and has carried out vacuum-pumping and sealing packaging, has been kept away
Light, the place of drying store.
A kind of 2. Aassociation drying of green pepper according to claim 1, it is characterised in that oozing in described step 3
Transparent liquid is made up of following component, wherein sodium chloride 10%, sucrose 40%~50%, and remaining is water, the content of above each component
For 100%.
3. the Aassociation drying of a kind of green pepper according to claim 1, it is characterised in that in described step 3.3, very
Vacuum is 20~40KPa when vacancy is managed, and penetrating fluid temperature when being handled is 30~40 DEG C.
4. the Aassociation drying of a kind of green pepper according to claim 1, it is characterised in that described step 4 is specially：
Green pepper individual layer after vacuum infiltration is dehydrated is laid in material disc, is then placed in drying box and is carried out heated-air drying, hot blast temperature
Spend for 50 DEG C~70 DEG C, hot blast wind speed is 1.8m/s~2.8m/s, and drying to moisture content stops drying when being 30~50%.
5. the Aassociation drying of a kind of green pepper according to claim 1, it is characterised in that described step 5 is specially：
Green pepper after heated-air drying is dried in vacuo, wherein, the vacuum in vacuum drying chamber is 10~30KPa, temperature 60
~70 DEG C, drying to green pepper water content stops drying when being 4~6%, that is, completes the drying process to green pepper.
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| CN105285964A (en) * | 2015-10-15 | 2016-02-03 | 南京财经大学 | Efficient energy-saving method for producing high-quality dehydrated agaricus bisporus slices through combined drying |
| CN108142544A (en) * | 2017-12-26 | 2018-06-12 | 安徽省东乾食品有限公司 | A kind of preparation method of the dehydration green pepper based on vacuum freeze drying |
| CN112535202A (en) * | 2019-09-21 | 2021-03-23 | 石河子大学 | Drying processing method of hot pepper |
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| CN101991070A (en) * | 2010-10-22 | 2011-03-30 | 陕西科技大学 | Color protection and combined drying method of apple chips |
| CN102415540A (en) * | 2011-12-09 | 2012-04-18 | 江南大学 | Method for preparing potato crispy chips through osmotic dehydration and hot air and microwave combined drying |
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