CN104621497A - Fresh lily bulb drying method - Google Patents
Fresh lily bulb drying method Download PDFInfo
- Publication number
- CN104621497A CN104621497A CN201510100943.6A CN201510100943A CN104621497A CN 104621497 A CN104621497 A CN 104621497A CN 201510100943 A CN201510100943 A CN 201510100943A CN 104621497 A CN104621497 A CN 104621497A
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- CN
- China
- Prior art keywords
- lily
- lily bulb
- fresh
- fresh lily
- silk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 241000234435 Lilium Species 0.000 title claims abstract description 115
- 238000001035 drying Methods 0.000 title claims abstract description 38
- 239000000052 vinegar Substances 0.000 claims abstract description 30
- 235000021419 vinegar Nutrition 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 22
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 241000238631 Hexapoda Species 0.000 claims abstract description 7
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 239000002932 luster Substances 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000013527 bean curd Nutrition 0.000 description 8
- 241000196324 Embryophyta Species 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 206010033546 Pallor Diseases 0.000 description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 4
- 239000005864 Sulphur Substances 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000003992 Peroxidases Human genes 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical group O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 108040007629 peroxidase activity proteins Proteins 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 150000004053 quinones Chemical class 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a fresh lily bulb drying method which comprises the following steps: a, selecting fresh lily bulb which is fresh and white in color and free from moulds and insect pest damage, and cleaning silt on the surface with water after capping and removing dried peels; B, peeling the cleaned fresh lily bulb and then shredding the fresh lily bulb petals into fresh lily bulb shreds, wherein the width of the fresh lily bulb shreds is 2-5mm; c, soaking the shredded fresh lily bulb shreds in an anti-browning liquid within 10-30min, wherein the anti-browning liquid is a white vinegar solution, the white vinegar solution is prepared from white vinegar and water with a volume ratio of 1:(10-30), and the content of acetic acid in the white vinegar is 3-5 percent; and d, pouring the soaked fresh lily bulb shreds in a heated air circulating dryer or drying oven for being dried after being spin-dried to prepare the dried fresh lily bulb. According to the fresh lily bulb drying method, the whiteness value of the fresh lily bulb soaked in the anti-browning liquid after being shredded is remarkably higher than that dried fresh lily bulb as a commercially available product, and the white vinegar as the anti-browning liquid accords with the national food sanitation standard, and the method has a good application prospect.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of fresh lily bulb drying method.
Background technology
Lily color and luster is as white as polished jade, meat is plump fragrant and sweet, and has the effect such as Yin nourishing and lung moistening, clearing away the heart fire and tranquillizing, not only can for viewing and admiring with medicinal, and its bulb or a kind of famous and precious health-care vegetable are that the Ministry of Public Health of China examines the first batch of medicine food dual purpose plant passed through., very easily there is brown stain after adopting, had a strong impact on its sensible quality, nutritional quality and commodity value in fresh lily bulb moisture content high (being generally 70 ~ 80%), so preservation and freshness difficulty is large, even if condition is suitable for, also only can preserve about 2 weeks.Dewatering drying just becomes an important method of lily processing and storage and guaranteed quality.The conventional drying process of lily utilizes the sun to shine or charcoal fire baking, and be only suitable for disperseing small lot to toast, and duration and degree of heating difficulty controls, length consuming time, takes a lot of work many, easily burned.Gather the busy season lily, its processing capacity can not meet the demand in market far away.But researched and developed in the market without new products such as sulphur dried lily bulb, lily root flour, lily nutrient oatmeals, it is worth noting that commercially available dried lily bulb or lily root flour all present faint yellow due to brown stain, apparent quality is not good enough and nutrient loss.Mainly these products all adopt the method for full wafer lily slice high temperature blanching brown stain occurs to prevent lily to contact with air thus improves quality, but high temperature blanching is while alleviating brown stain, lily nutrient loss and color is made to be faint yellow, so people use sulfur fumigation or sodium sulfite color retention, cause a large amount of sulfur dioxide residues.Scientific research shows, excessive sulfur dioxide residue can cause damage to stomach, liver and immune system etc., serious threat health.
The traditional baking of the development experience that lanzhou lily is done is to the dry process of industrialization system, and dried lily brown stain is the key factor affecting the lanzhou lily index of quality.And the measure preventing brown stain from taking in producing has high temperature blanching, the chemicals such as sulphur smoke and tunnel is circulating dehydrates.Thus, probe into that to improve the method that lily processing technology alleviates brown stain be the major issue that merchandized handling faces.
Summary of the invention
Technical problem to be solved by this invention provides a kind of lily nutritional labeling that both made to retain the fresh lily bulb drying method making the high-quality that product colour generation whiteness is excellent.
Following technical scheme is adopted for solving technical problem of the present invention:
A kind of fresh lily bulb drying method, comprises the following steps:
A, select color and luster in vain fresh, the new fresh lily bulb stalk damaged without insect pest without mould, remove the silt by water clean surface after dry hide;
B, the lily cleaned up is delaminated after with filament cutter, lily slice is cut into lily silk, the width of lily silk is 2-5mm;
C, the lily silk be cut into was put into prevent-browning liquid in 10-30 minute soak, prevent-browning liquid is light-coloured vinegar solution, and light-coloured vinegar solution is that the light-coloured vinegar of 1:10-30 and water are prepared by volume ratio, and wherein in light-coloured vinegar, acetic acid content is 3-5%;
D, the lily silk after soaking is dried after pour in heat-wind circulate drying device or baking oven and dry obtained fresh lily bulb and do.
When using heat-wind circulate drying device dry, the temperature of hot blast 40 DEG C-65 DEG C; Dry hot blast wind speed 0.01-3.0 meter per second; The dry time is 10-30 hour.
When using oven drying, pour among baking oven pallet after being dried by the lily silk after immersion, lily silk tiling thickness is 5-15mm; Normal press control bake out temperature 40-60 DEG C, drying time is 15-40 hour.
Described lily silk is 1-7min in the prevent-browning soaked with liquid time.
Described lily silk width is 3mm.
Described lily silk soak time in prevent-browning liquid is 1 min.
The bake out temperature of described baking oven is 50 DEG C.
From existing inquiry experiment, the activity of degree and polyphenol oxidase (PPO) and peroxidase (POD) that lily system does middle generation brown stain is proportionate, aldehydes matter in plant tissue is met enzyme and is become quinones substance, and presents brown through series of chemical.It can thus be appreciated that, degree in the air that plant tissue tangent plane exposes and browning degree are also proportionate, the present invention adopts the method for immersion treatment in prevent-browning liquid after chopping, after the drying of heat-wind circulate drying device or the abundant drying of baking oven, do browning degree to fresh lily bulb to be inhibited, whiteness value is apparently higher than the dried lily of commercially available prod, and whiteness value is larger, shortens drying time (table 1 shows) greatly simultaneously.Prevent-browning liquid light-coloured vinegar meets national food hygienic standard simultaneously.Lily chopping aft-loaded airfoil efficiency significantly improves, to go out without high temperature blanching the step of enzyme, also pure white without brown stain, color and luster, nutritional labeling is intact, also smokes step without sulphur in production process, eats health harmless, belong to natural green food, to a more step processing, can be made into lily root flour, the method has a good application prospect.
The contrast and experiment of table 1 three kinds of processing methods
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
embodiment 1
A kind of fresh lily bulb drying method, is characterized in that comprising the following steps:
A, select color and luster in vain fresh, the new fresh lily bulb stalk damaged without insect pest without mould, remove the silt by water clean surface after dry hide;
B, the lily cleaned up is delaminated after with filament cutter, lily slice is cut into lily silk, the width of lily silk is 3mm;
C, the lily silk be cut into is put into prevent-browning liquid in 10 minutes soak 1min, prevent-browning liquid is light-coloured vinegar solution, and light-coloured vinegar solution is that the light-coloured vinegar of 1:30 and water are prepared by volume ratio, and wherein in light-coloured vinegar, acetic acid content is 5%;
D, the lily silk after soaking is dried after pour in drying plant and carry out heat-wind circulate drying, the wherein temperature 65 DEG C of hot blast; Dry hot blast wind speed 0.01 meter per second; The dry time is 30 hours, obtains the lily shredded dried bean curd of wet basis moisture content≤8.0%, the Blue Whiteness >=55Wb of lily shredded dried bean curd.
embodiment 2
A kind of fresh lily bulb drying method, comprises the following steps:
A, select color and luster in vain fresh, the new fresh lily bulb stalk damaged without insect pest without mould, remove the silt by water clean surface after dry hide;
B, the lily cleaned up is delaminated after with filament cutter, lily slice is cut into lily silk, the width of lily silk is 3mm;
C, the lily silk be cut into is put into prevent-browning liquid in 20 minutes soak 3min, prevent-browning liquid is light-coloured vinegar solution, and light-coloured vinegar solution is that the light-coloured vinegar of 1:10 and water are prepared by volume ratio, and wherein in light-coloured vinegar, acetic acid content is 3%;
D, by soak after lily silk dry after, pour among baking oven pallet, lily silk tiling thickness be 5mm; Normal press control bake out temperature 40 DEG C, continuous drying 40 hours, obtains the lily shredded dried bean curd of wet basis moisture content≤8.0%, the Blue Whiteness >=55Wb of lily shredded dried bean curd.
embodiment 3
A kind of fresh lily bulb drying method, comprises the following steps:
A, select color and luster in vain fresh, the new fresh lily bulb stalk damaged without insect pest without mould, remove the silt by water clean surface after dry hide;
B, the lily cleaned up is delaminated after with filament cutter, lily slice is cut into lily silk, the width of lily silk is 5mm;
C, the lily silk be cut into put in 30 minutes prevent-browning liquid and soak 7 minutes, prevent-browning liquid is light-coloured vinegar solution, and light-coloured vinegar solution is that the light-coloured vinegar of 1:20 and water are prepared by volume ratio, and wherein in light-coloured vinegar, acetic acid content is 4%;
D, the lily silk after soaking is dried after pour in drying plant and carry out heat-wind circulate drying, the wherein temperature 40 DEG C of hot blast; Dry hot blast wind speed 3.0 meter per second; The dry time is 10 hours, obtains the lily shredded dried bean curd of wet basis moisture content≤8.0%, the Blue Whiteness >=55Wb of lily shredded dried bean curd.
embodiment 4
A kind of fresh lily bulb drying method, comprises the following steps:
A, select color and luster in vain fresh, the new fresh lily bulb stalk damaged without insect pest without mould, remove the silt by water clean surface after dry hide;
B, the lily cleaned up is delaminated after with filament cutter, lily slice is cut into lily silk, the width of lily silk is 2mm;
C, the lily silk be cut into put in 10 minutes prevent-browning liquid and soak 1 minute, prevent-browning liquid is light-coloured vinegar solution, and light-coloured vinegar solution is that the light-coloured vinegar of 1:20 and water are prepared by volume ratio, and wherein in light-coloured vinegar, acetic acid content is 5%;
D, by soak after lily silk dry after, pour among baking oven pallet, lily silk tiling thickness be 15mm; Normal press control bake out temperature 60 DEG C, continuous drying 15 hours, obtains the lily shredded dried bean curd of wet basis moisture content≤8.0%, the Blue Whiteness >=55Wb of lily shredded dried bean curd.
Claims (7)
1. a fresh lily bulb drying method, is characterized in that comprising the following steps:
A, select color and luster in vain fresh, the new fresh lily bulb stalk damaged without insect pest without mould, remove the silt by water clean surface after dry hide;
B, the lily cleaned up is delaminated after with filament cutter, lily slice is cut into lily silk, the width of lily silk is 2-5mm;
C, the lily silk be cut into was put into prevent-browning liquid in 10-30 minute soak, prevent-browning liquid is light-coloured vinegar solution, and light-coloured vinegar solution is that the light-coloured vinegar of 1:10-30 and water are prepared by volume ratio, and wherein in light-coloured vinegar, acetic acid content is 3-5%;
D, the lily silk after soaking is dried after pour in heat-wind circulate drying device or baking oven and dry obtained fresh lily bulb and do.
2. a kind of fresh lily bulb drying method according to claim 1, is characterized in that: when using heat-wind circulate drying device dry, the temperature of hot blast 40 DEG C-65 DEG C; Dry hot blast wind speed 0.01-3.0 meter per second; The dry time is 10-30 hour.
3. a kind of fresh lily bulb drying method according to claim 1, is characterized in that: when using oven drying, pours among baking oven pallet after being dried by the lily silk after immersion, and lily silk tiling thickness is 5-15mm; Normal press control bake out temperature 40-60 DEG C, drying time is 15-40 hour.
4. a kind of fresh lily bulb drying method according to claim 1 and 2, is characterized in that: described lily silk is 1-7min in the prevent-browning soaked with liquid time.
5. a kind of fresh lily bulb drying method according to claim 1 and 2, is characterized in that: described lily silk width is 3mm.
6. a kind of fresh lily bulb drying method according to claim 4, is characterized in that: described lily silk soak time in prevent-browning liquid is 1 min.
7. a kind of fresh lily bulb drying method according to claim 1 or 3, is characterized in that: the bake out temperature of described baking oven is 50 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510100943.6A CN104621497A (en) | 2015-03-09 | 2015-03-09 | Fresh lily bulb drying method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510100943.6A CN104621497A (en) | 2015-03-09 | 2015-03-09 | Fresh lily bulb drying method |
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| Publication Number | Publication Date |
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| CN104621497A true CN104621497A (en) | 2015-05-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510100943.6A Pending CN104621497A (en) | 2015-03-09 | 2015-03-09 | Fresh lily bulb drying method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595319A (en) * | 2015-11-10 | 2016-05-25 | 兰州理工大学 | Processing method of sulfur-free dried bulbus lilii slices |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258653A (en) * | 2010-05-24 | 2011-11-30 | 成都中医药大学 | Pinellia ternata and processing method thereof |
| CN103238662A (en) * | 2013-05-27 | 2013-08-14 | 甘肃农业大学 | Microwave-assisted sulfur-free Lanzhou dried lily bulb drying method |
| CN103283816A (en) * | 2012-03-05 | 2013-09-11 | 湖南中医药大学 | Processing method of dry lily pieces |
| CN104206517A (en) * | 2013-05-31 | 2014-12-17 | 王德荣 | Dried lily bulb microwave vacuum processing technology |
-
2015
- 2015-03-09 CN CN201510100943.6A patent/CN104621497A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258653A (en) * | 2010-05-24 | 2011-11-30 | 成都中医药大学 | Pinellia ternata and processing method thereof |
| CN103283816A (en) * | 2012-03-05 | 2013-09-11 | 湖南中医药大学 | Processing method of dry lily pieces |
| CN103238662A (en) * | 2013-05-27 | 2013-08-14 | 甘肃农业大学 | Microwave-assisted sulfur-free Lanzhou dried lily bulb drying method |
| CN104206517A (en) * | 2013-05-31 | 2014-12-17 | 王德荣 | Dried lily bulb microwave vacuum processing technology |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595319A (en) * | 2015-11-10 | 2016-05-25 | 兰州理工大学 | Processing method of sulfur-free dried bulbus lilii slices |
| CN105595319B (en) * | 2015-11-10 | 2018-06-29 | 兰州理工大学 | A kind of sulphur-free dried lily bulb processing method |
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Application publication date: 20150520 |