CN104996937A - Preparation method of convenient vegetable crisps - Google Patents
Preparation method of convenient vegetable crisps Download PDFInfo
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- CN104996937A CN104996937A CN201510461785.7A CN201510461785A CN104996937A CN 104996937 A CN104996937 A CN 104996937A CN 201510461785 A CN201510461785 A CN 201510461785A CN 104996937 A CN104996937 A CN 104996937A
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Abstract
The invention provides a preparation method of convenient vegetable crisps. The method comprises the following steps: pretreating vegetables, crushing the pretreated vegetables, pulping the crushed vegetables, adding inulin, table salt and white sugar to the obtained vegetable pulp, concocting the vegetable pulp, the inulin, the table salt and the white sugar, and then performing homogenizing treatment so as to obtain a mixed material; finally pouring the mixed material into a mold supporting box, and vacuum freeze drying the mixed material so as to obtain the convenient vegetable crisps. According to the method disclosed by the invention, the vegetable pulp and specific components of other raw materials are concocted and made into the novel vegetable crisp food by a vacuum freeze drying method for the first time, the vegetable crisp food is convenient to eat, and the variety of vegetable products in the market is enriched. The vegetable crisps which are prepared by the preparation method furthest prevent nutrient components in the vegetables from running off and prevent color and taste from being destroyed, and the problem that the flavor of the vegetable products is changed due to the conventional preparation technique is solved. The vegetable crisps prepared by the method are low in water content, light in weight, easy to store and convenient to transport and carry.
Description
Technical field
The present invention relates to instant food processing technique field, particularly a kind of preparation method of convenient vegetable shortcake.
Background technology
Various food has different nutritional characteristics, reasonably combinedly just must can obtain full nutrition, accomplish balanced in nutrition.The traditional eating habit of China is relatively more rational, has very large advantage; Based on cereal, veterinary antibiotics is mutually auxiliary, low sugar, high microsteping.But along with economic development, the improvement of living, tends to edible more animal food.The fat that this westernization or rich type meals provide and energy and cardiovascular disease, high fat of blood, diabetes, fat incidence height are relevant.Changing everything, to reach human body balanced nutritious, and just should change diet structure, many edible fruits, vegetables, five cereals, eat meat in right amount.Fruit, vegetables, coarse food grain have a variety of, different fruit, vegetables, coarse food grain, its nutrient favourable to human body has to be had less, by the requirement of nutrition more, every day, everyone will eat the demand of different color and luster, the fruit of different cultivars, vegetables, coarse food grain guarantee human body, reached balanced nutritious.But along with the fast development of China's economic, the life of people, work rhythm is accelerated, people have no time and energy goes to buy and the fruits and vegetables making multi items eats, therefore the intake of fruits and vegetables cannot meet the demand of human body to diversification nutriment, although the existing fruit and vegetable product commercially having the diversified people of being convenient to eat, as the candy containing fruits and vegetables, the fruit and vegetable product such as cake and dehydrated fruits and vegetables, wherein containing the candy of fruits and vegetables, cake opens packaging and edible, without the need to making again, there is its convenience, but its fruits and vegetables content is few, the effect of balancing human body diet nutritional can not be reached, can only as a kind of leisure snacks, and in its process, nutriment in fruits and vegetables runs off in a large number, dehydrated fruits and vegetables is by processing and fabricatings such as washing, dryings, makes after sloughing the most of water in fruits and vegetables.The drying process of dehydrated fruits and vegetables has multiple, mainly contain heated-air drying, microwave drying, explosion puffing drying, infrared ray and far infrared drying, vacuum freezedrying etc., wherein vacuum freezedrying is widely used in fruit and vegetable dryness because the nutriment in vegetables and fruits can be kept preferably not run off for its technique, but a lot of fruits and vegetables that drying obtains lose original local flavor because moisture runs off in a large number, such as fresh Kiwi berry taste sweet and sour taste, and by substantially only having tart flavour after vacuum freeze drying.In sum, market is badly in need of one and nutriment can be kept not run off and can keep that fruits and vegetables are former zestfully facilitates fruit and vegetable product, make fruit and vegetable product reach in convenient, nutrition and racyly to coexist.
One section of notification number is CN102132806A, and name is called that the preparation method disclosing cake made of fruits and vegetables in the patent of a kind of preparation method of cake made of fruits and vegetables comprises the following steps: fresh fruit of vegetables is warm blanching in 75-80 DEG C through temperature, and being concentrated into enrichment is 60-65%, for subsequent use; Seawood meal adds 20 times of water, making it fully absorb water is placed in pot, 80 DEG C add malt syrup, constantly stir, and make the abundant dispersing and dissolving of material, when temperature rises to 100 DEG C, cool to 80 DEG C and add fruits and vegetables magma, citric acid, Tea Polyphenols, mix, pour into again in thermostat, keep noting film when 60 DEG C until temperature shaping; Article shaped is put into ice chest, keeps 30 DEG C of demouldings; Adopt the baking of constant temperature circulating wind, temperature controls at 55-60 DEG C, and moisture controls can pack within 20%; Temperature controls at 70-75 DEG C, microwave disinfection 3-5 minute, takes out inspection and gets product.In the method, repeatedly fruit, vegetable juice is adopted more than 60 DEG C high-temperature process, the original color of raw material, nutrition is destroyed more greatly, even some important composition be entirely destroyed, thus lose original nutrition and local flavor; This patent adopts the baking of constant temperature circulating wind dry, and fruit vegetable nutrient material runs off, and dry after moisture control 20% with, not easily preserve for a long time; Quality weight, transports, carries inconvenience.
One section of publication number is disclose the manufacture method that name is called a kind of freeze-drying lemon sustained-release tablet in the Chinese invention patent of CN102948698A, comprise the following steps: Ultrasonic Cleaning, sterilization, secondary cleaning, ingress, essence is cut, seasoning, quick-frozen and vacuum freeze drying, the freeze-drying lemon sustained-release tablet produced according to method of the present invention, ensure that the nutrition in lemon is constant to greatest extent, and its nutrition and local flavor meeting slow release are out in soaked drinking process, greatly can also extend shelf life of products simultaneously, secondly, process adopts a vacuum freeze drying, twice vacuum freeze drying need not greatly reduce production cost, natural in color, sense organ is good.But it should be noted that, different food needs different freeze drying process, the method is only aimed at the freeze-drying method of lemon tablet, the freeze-drying being applied in other food exists limitation, therefore needs to adopt pointed different freeze drying process according to the difference of food.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of convenient vegetable shortcake, vegetables are made a kind of novel by the method by method by vacuum freeze drying after vegetable and other raw material specific components first, good and the vegetables crisp food that is instant edible again of exterior quality, enrich the kind of convenient vegetable product on market, the vegetables of being prepared by the particular combination of each step of the method and technological parameter are crisp, maintain vegetables Middle nutrition composition to greatest extent not run off, color and luster and taste are not damaged, both the problem of the convenient vegetable product local flavor change that existing technology of preparing causes had been solved, and vegetables prepared by the method are crisp moisture low, lightweight, be easy to store, conveniently transport and carry.
For solving the problems of the technologies described above, the present invention is achieved through the following technical solutions.
1, a preparation method for convenient vegetable shortcake, described method comprises the steps:
A, vegetable cleaning is clean after carry out sterilization, cleaning, peeling, base of a fruit process successively after vegetables are carried out blanching process, then vegetables are sent into filter after 200 ~ 400 order pulverizers are pulverized and obtain vegetable, for subsequent use;
In this step, vegetables select base to produce vegetables.The foreign matter etc. of vegetable surface is first removed before cleaning; Clean the silt that usual clean water washes away vegetable surface attachment, foul, then utilizes hyperacoustic cavitation effect for the foreign material in vegetable surface fold, foul, adopts supersonic wave cleaning machine cleaning, washes away some and be difficult to cleaning materials, then rinse well with clear water; Cleaning after sterilization is then that the thimerosal adopting clean water to wash away vegetable surface remains; During pulverizing, pulverizer should clean totally, adopts stainless steel pulverizer as well, filters employing 200 ~ 400 order net filtration as well after pulverizing; In this step, it is adopt raw and fresh food, partly vegetables to adopt whole blanching in short-term that vegetables have, and carries out ultra micro making beating with this raw material.Maintain the nutrition of product, color and luster and fragrance to greatest extent;
B, in steps A, obtain the inulin, 0.1% ~ 0.5 % salt, the 5 % ~ 10 % white granulated sugars that add 1 % ~ 5 % in vegetable, then carry out homogeneous process and obtain mixed material, for subsequent use;
Inulin is the fructan mixt of optimum, pure natural, solubility that finds of the mankind up to now.Inulin was approved as " No. five, new resource food " due to characteristics such as the heat of inulin is low, good water solubility and strengthen Bifidobacterium propagation, reduce blood pressure and blood lipoid, recover functions of intestines and stomach, strengthen many effects such as calcium absorption in 2009 by the Ministry of Public Health, inulin is called as the representational typical products of 21 century human health most, in right amount, rationally edible inulin can desalinate blood sugar concentration, improve vascular disorder, strengthen digestion and bowel movement function, treatment constipation is had to special effect, can strengthen metabolic function, and fast quick-recovery is scalded and other injured wound; Fat-reducing, liver function protecting, skin makeup can be played, dispel the effect of eczema; Appropriate rationally edible inulin has special efficacy to colorectal cancer; Inulin has certain sugariness but lower, be low-yield or noenergy, high-quality health care raw material; Inulin joins in vegetable by the present invention first, not only plays solid effect to vegetables shortcake, also increases corresponding natural nutrition function, simultaneously with vegetable, salt, white granulated sugar with the use of, the crisp mouthfeel of vegetables can be improved and the function that has additional nutrients;
C, be filled in mould holder box by mixed material obtained for step B, then namely obtain convenient vegetable shortcake by vacuum freeze drying, described vacuum freeze drying comprises precooling, quick-frozen, lyophilization, parsing-desiccation successively.Filling is adopt quantification perfusion unit filling, just will fill, do not overflow in every box.
Described precooling is precooling 3 ~ 4 hours under 0 ~-5 DEG C of condition.This step is carried out in pre-freezer.
During precooling, the temperature of mixed material is reduced to 0 ~ 5 degree, product under this condition, there is not crystallization, like this, after the product of 0 ~ 5 degree sends into the environment of-35 ~-50 DEG C, product, very soon by zone of a crystal, makes crystallization tiny, so good the and delicate mouthfeel of drying product restoration out.
Described quick-frozen the mixed material through pre-freeze is proceeded to rapidly freezing in storehouse at-35 ~-50 DEG C to freeze to mixed material central temperature be-30 ~-40 DEG C, obtains vegetables block.The vegetables block that this step obtains can be various shape, as rectangular, and square, circular etc.
Freezing in this step, non-crystallizable water can be there is in temperature is high vegetable mixture material to exist, be unfavorable for follow-up drying process, but the too low meeting of temperature causes power consumption to increase, increase cost, the present invention is by a large amount of practical studies, and the present invention adopts the storehouse of freezing at-35 ~-50 DEG C to freeze, make mixed material sufficient crystallising, reduce energy consumption cost.
The dryness storehouse of described lyophilization to be that first vegetables block to be put into condenser temperature be-45 ~-50 DEG C of vacuums be 20 ~ 30Pa freezes 1.5 ~ 2.5 hours, and then adjusting dryness storehouse temperature is 40 ~ 60 DEG C, lyophilization 18 ~ 20 hours.In this step, be first the condenser temperature of dryness storehouse is adjusted to-45 ~-50 DEG C, and then vegetables block is put into dryness storehouse, and then dryness storehouse is vacuumized.In order to prevent the vegetables block freezed from thawing, vegetables block should complete from freezing storehouse the process transferring to dryness storehouse in 5 minutes.
Described parsing-desiccation is be dried to after pressure in dryness storehouse is 25 ~ 15 Pa vegetables block to deliver from godown under 60 ~ 70 DEG C of conditions in temperature, and delivering from godown and obtaining moisture is that the convenient vegetable of 2 ~ 4 % is crisp.Vacuum in dryness storehouse has much relations with product drying situation, in parsing-desiccation process, it is 25 ~ 15 Pa that vegetables block is dried to pressure in storehouse by the present invention, so not only can very well the moisture of vegetables block be controlled at 2 ~ 4 %, avoid after moisture in dry run just stops the dry Moisture high UCL caused higher than 2 ~ 4 % simultaneously not easily preserve, the problem of carrying and be dried to 2 ~ 4 % also over-drying energy waste caused, the problem of vegetables block nutrition leak.
In step, described sterilization adopts the edible NaclO thimerosal of employing 100 ~ 300PPM to carry out sterilization 5 ~ 10 minutes to vegetables.
In step, described blanching process of being carried out by vegetables is the process that completes carried out in boiling water after being cut by vegetables 50 ~ 120 seconds, cools rapidly afterwards.Cooling can be put in clean cold water and be cooled, and is cooled to room temperature.
The vegetables obtained after described vacuum freeze drying are crisp is 30% ~ 40% in humidity, and temperature is load in sealing bag rapidly in the clean room of 20 ~ 25 DEG C to store.
Beneficial effect
Compared with prior art, the present invention has the following advantages:
1, the inventive method by vegetables with after 200 ~ 400 order pulverizer ultramicro grinding making beating by modulating, the combination of the such specific process step of vacuum freeze drying prepares vegetables shortcake, the vegetables shortcake making to prepare not only saves the nutrition of product to greatest extent and former local flavor is not suffered a loss, color and luster and taste are not damaged, meet people to nutrition and the demand of taste, simultaneously in mouthfeel, had the raising of matter; Obtained product is crisp block structure, and direct-edible after opening packaging, also can pour in cold boiling water, restoration is good, just can obtain the vegetable juice of one glass of delicious taste in 5 seconds, and mouthfeel is good and instant edible as fresh vegetables juice, nutrition; The method is applicable to the processing of varied different vegetable, effectively prevent the loss of some more responsive fragile vegetables Middle nutrition materials, applied widely, is conducive to large-scale production;
Conventional comminuted fibres particle diameter is large, the mouthfeel that impact is edible, thus makes consumer be difficult to accept.The present invention adopts 200 ~ 400 order pulverizer ultramicro grinding making beating, by the micronize to fiber, obviously can improve mouthfeel and the absorbability of fiber food, thus food resource is fully utilized, and enrich the nutrition of food.Vegetables wear into micro mist cream at low temperatures, have both saved whole nutritional labelings, and cellulosic also adds water-soluble because of miniaturization, mouthfeel is better.
This method adds inulin in vegetable, salt, white granulated sugar carries out seasoning, modulation, above-mentioned each composition of particular combination and specific consumption ensure that the crisp excellent mouthfeel of vegetables, inulin is not only nutritious, in the present invention, inulin also has shaping, the effect of solid, this by with the inulin of specific consumption to vegetable modulation process and precooling of the present invention, quick-frozen, lyophilization, parsing-desiccation technique combines, can ensure that vegetables shortcake has good mouldability in dry run, ensure shape of product, there is not distortion and subside, improve product appearance quality, compared with prior art, present invention employs the new modulation for vegetables shortcake of the present invention, drying process, ensure that exterior quality and the nutritional quality of fruits and vegetables shortcake.When the present invention is dry, first precooling quick-frozen again, ensures that product freezes rear ice crystal grain very tiny, and after dry, product hole is very little, and after making drying, vegetables shortcake has good mouthfeel and restoration.Drying effect is good, and the freeze-off time of the inventive method lengthens, and ensures shape of product further, does not occur distortion and subside.After dry, the moisture of vegetables shortcake remains on 2 ~ 4%, make vegetables shortcake not only be easy to storage, and quality is light, conveniently transports and carries.
The crisp raw material of vegetables of the present invention can adopt single vegetables, and also can require that pressing human body desired nutritional every day composition adopts various vegetables mixing according to nutrition, comprehensive nutrition is balanced.
2, precooling of the present invention is precooling 3 ~ 4 hours under 0 ~-5 DEG C of condition.During precooling, the temperature of mixed material is reduced to 0 ~ 5 degree, product under this condition, there is not crystallization, like this, after the product of 0 ~ 5 degree sends into the environment of-35 ~-50 DEG C, product, very soon by zone of a crystal, makes crystallization tiny, so good the and delicate mouthfeel of drying vegetables restoration out.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described.
Embodiment 1
A preparation method for convenient vegetable shortcake, described method comprises the steps:
A, by fresh clean without bad rotten vegetable cleaning after carry out sterilization, cleaning, peeling, base of a fruit process successively after vegetables are carried out blanching process, then vegetables are filtered respectively after 200 order pulverizers are pulverized and obtain vegetable, for subsequent use; Wherein vegetables adopt spinach, spinach whole blanching;
B, in steps A, obtain the inulin, 0.1% salt, the 5 % white granulated sugars that add 1 % in vegetable, then carry out homogeneous process and obtain mixed material, for subsequent use;
C, be filled in mould holder box by mixed material obtained for step B, then namely obtain convenient vegetable shortcake by vacuum freeze drying, described vacuum freeze drying comprises precooling, quick-frozen, lyophilization, parsing-desiccation successively.
To the crisp determination of moisture of the present embodiment vegetables, its moisture is 3.6%.
Embodiment 2
A preparation method for convenient vegetable shortcake, described method comprises the steps:
A, by fresh clean without bad rotten vegetable cleaning after carry out sterilization, cleaning, peeling, base of a fruit process successively after vegetables are carried out blanching process, then vegetables are filtered after 300 order pulverizers are pulverized and obtain vegetable, for subsequent use; The present embodiment vegetables adopt the mixing of spinach, celery, three kinds, tomato;
B, in steps A, obtain the inulin, 0.2% salt, the 7 % white granulated sugars that add 2 % in vegetable, then carry out homogeneous process and obtain mixed material, for subsequent use.
C, be filled in mould holder box by mixed material obtained for step B, then namely obtain convenient vegetable shortcake by vacuum freeze drying, described vacuum freeze drying comprises precooling, quick-frozen, lyophilization, parsing-desiccation successively.
To the crisp determination of moisture of the present embodiment vegetables, its moisture is 2.5%.
Embodiment 3
A preparation method for convenient vegetable shortcake, described method comprises the steps:
A, by fresh clean without bad rotten vegetable cleaning after carry out sterilization, cleaning, peeling, base of a fruit process successively after vegetables are carried out blanching process, then vegetables are filtered after 400 order pulverizers are pulverized and obtain vegetable, for subsequent use; Vegetables adopt the mixing of cauliflower, carrot, pumpkin, asparagus, for several vegetables of this in the present embodiment, first cut into small pieces, pull an oar respectively after blanching;
B, in steps A, obtain the inulin, 0.3 % salt, the 8 % white granulated sugars that add 3 % in vegetable, then carry out homogeneous process and obtain mixed material, for subsequent use;
C, be filled in mould holder box by mixed material obtained for step B, then namely obtain convenient vegetable shortcake by vacuum freeze drying, described vacuum freeze drying comprises precooling, quick-frozen, lyophilization, parsing-desiccation successively.
To the crisp determination of moisture of the present embodiment vegetables, its moisture is 4%.
Embodiment 4
A preparation method for convenient vegetable shortcake, described method comprises the steps:
A, by fresh clean without bad rotten vegetable cleaning after carry out sterilization, cleaning, peeling, base of a fruit process successively after vegetables are carried out blanching process, then vegetables are filtered after 300 order pulverizers are pulverized and obtain vegetable, for subsequent use; Vegetables adopt celery, tomato, carrot, pumpkin, asparagus mixing, wherein celery, carrot, pumpkin, asparagus these first cut after blanching process again;
B, in steps A, obtain the inulin, 0.4 % salt, 9% white granulated sugar that add 4 % in vegetable, then carry out homogeneous process and obtain mixed material, for subsequent use;
C, be filled in mould holder box by mixed material obtained for step B, then namely obtain convenient vegetable shortcake by vacuum freeze drying, described vacuum freeze drying comprises precooling, quick-frozen, lyophilization, parsing-desiccation successively.
The present embodiment mould holder box shaped is circular.
In the present embodiment, described precooling is precooling 4 hours under 0 DEG C of condition.Described quick-frozen is that the quick freezing in storehouse of freezing at the mixed material through pre-freeze is proceeded to rapidly-35 DEG C is-30 DEG C to mixed material central temperature, obtains vegetables block.Described lyophilization first vegetables block is put into condenser temperature to be-45 DEG C, and vacuum is freeze 2.5 hours in the dryness storehouse of 20Pa, then lyophilization 20 hours under 40 DEG C of conditions.Described parsing-desiccation is when being dried under 60 DEG C of conditions that in dryness storehouse, pressure is 25Pa in temperature, and delivered from godown by the crisp block of fruit, obtain vegetables shortcake, measuring its moisture is 2 %.
Embodiment 5
A preparation method for convenient vegetable shortcake, described method comprises the steps:
A, by fresh clean without bad rotten vegetable cleaning after carry out sterilization, cleaning, peeling, base of a fruit process successively after vegetables are carried out blanching process, then vegetables are filtered after 350 order pulverizers are pulverized and obtain vegetable, for subsequent use; In the present embodiment, vegetables adopt the mixing of spinach, celery, tomato, cauliflower, carrot, pumpkin, asparagus;
B, in steps A, obtain the inulin, 0.5 % salt, the 10 % white granulated sugars that add 5 % in vegetable, then carry out homogeneous process and obtain mixed material, for subsequent use;
C, be filled in mould holder box by mixed material obtained for step B, then namely obtain convenient vegetable shortcake by vacuum freeze drying, described vacuum freeze drying comprises precooling, quick-frozen, lyophilization, parsing-desiccation successively.
The present embodiment mould holder box shaped is square.
In the present embodiment, the precooling described in step C is precooling 2 hours under-5 DEG C of conditions.Described quick-frozen is that the quick freezing in storehouse of freezing at the mixed material through pre-freeze is proceeded to rapidly-50 DEG C is-40 DEG C to mixed material central temperature, obtains vegetables block.Described lyophilization first vegetables block is put into condenser temperature to be-50 DEG C, and vacuum is freeze 1.5 hours in the dryness storehouse of 30Pa, then lyophilization 18 hours under 60 DEG C of conditions.Described parsing-desiccation is that when being dried under 70 DEG C of conditions that in dryness storehouse, pressure is 15Pa, delivered from godown by vegetables block, obtain vegetables shortcake, measuring its moisture is 2.8% in temperature.
In order to better implement the present invention, in step, to the present embodiment sterilization adopt the edible NaclO thimerosal of 100PPM to carry out sterilization 10 minutes to vegetables.It is the process that completes carried out in boiling water after being cut by vegetables 50 seconds that vegetables carry out blanching process, cools rapidly afterwards.
Embodiment 6
A preparation method for convenient vegetable shortcake, described method comprises the steps:
A, by fresh clean without bad rotten vegetable cleaning after carry out sterilization, cleaning, peeling, base of a fruit process successively after vegetables are carried out blanching process, then vegetables are filtered respectively after 380 order pulverizers are pulverized and obtain vegetable, for subsequent use; In the present embodiment, vegetables adopt the mixing of carrot, celery, tomato, cauliflower, cucumber, asparagus;
B, in steps A, obtain the inulin, 0.4 % salt, the 8 % white granulated sugars that add 2.5 % in vegetable, then carry out homogeneous process and obtain mixed material, for subsequent use;
C, be filled in mould holder box by mixed material obtained for step B, then namely obtain convenient vegetable shortcake by vacuum freeze drying, described vacuum freeze drying comprises precooling, quick-frozen, lyophilization, parsing-desiccation successively.
The present embodiment mould holder box shaped is square.
In step C, described precooling is precooling 3.5 hours under-3 DEG C of conditions.Described quick-frozen is that the quick freezing in storehouse of freezing at the mixed material through precooling is proceeded to rapidly-45 DEG C is-35 DEG C to mixed material central temperature, obtains vegetables block.Described lyophilization is that the vegetables block first quick-frozen obtained is put into condenser temperature and is-48 DEG C, and vacuum is freeze 2 hours in the dryness storehouse of 25Pa, then lyophilization 19 hours under 50 DEG C of conditions.Described parsing-desiccation is when being dried under 65 DEG C of conditions that in dryness storehouse, pressure is 20 Pa in temperature, delivered from godown by the crisp block of fruit, and obtaining moisture is that the convenient vegetable of 3.2 % is crisp.
In step, described sterilization adopts the edible NaclO thimerosal of 300PPM to carry out sterilization 5 minutes to vegetables.It is the process that completes carried out in boiling water after being cut by vegetables 120 seconds that vegetables carry out blanching process, cools rapidly afterwards.
Embodiment 7
The difference of the present embodiment and embodiment 6 is: in order to ensure the quality of vegetables shortcake and guarantee the quality, the present embodiment by crisp for the vegetables obtained after vacuum freeze drying be 30% ~ 40% in humidity, temperature is load in sealing bag rapidly in the clean room of 20 ~ 25 DEG C to store.
For the selection of vegetables, be not limited only to vegetables cited in the present invention.
The vegetables prepared according to embodiment 1 ~ 7 method are crisp:
Its exterior quality without subsiding, shape neat; Inner texture is fine and smooth;
Mouthfeel: directly edible sweet and sour taste, crisp tasty and refreshing; Brew into vegetable beverage, sweet and sour taste, pure and fresh tasty and refreshing.
The crisp instant of the vegetables that the inventive method prepares, rehydration is good, as long as brew into several seconds time of vegetable beverage, vegetables shortcake embodiment 1 ~ 7 obtained adds cold boiling water and brews, and its rehydration becomes the time of vegetable beverage to be in 2 ~ 5 seconds.
Claims (8)
1. a preparation method for convenient vegetable shortcake, is characterized in that: described method comprises the steps:
A, vegetable cleaning is clean after carry out sterilization, cleaning, peeling, base of a fruit process successively after vegetables are carried out blanching process, then vegetables are filtered after 200 ~ 400 order pulverizers are pulverized and obtain vegetable, for subsequent use;
B, in steps A, obtain the inulin, 0.1% ~ 0.5 % salt, the 5 % ~ 10 % white granulated sugars that add 1 % ~ 5 % in vegetable, then carry out homogeneous process and obtain mixed material, for subsequent use;
c, be filled in mould holder box by mixed material obtained for step B, then namely obtain convenient vegetable shortcake by vacuum freeze drying, described vacuum freeze drying comprises precooling, quick-frozen, lyophilization, parsing-desiccation successively.
2. the preparation method of a kind of convenient vegetable shortcake according to claim 1, is characterized in that: described precooling is precooling 3 ~ 4 hours under 0 ~-5 DEG C of condition.
3. the preparation method of a kind of convenient vegetable shortcake according to claim 1, it is characterized in that: described quick-frozen be the mixed material through precooling is proceeded to rapidly at-35 ~-50 DEG C to freeze quick freezing in storehouse be-30 ~-40 DEG C to mixed material central temperature, obtain vegetables block.
4. the preparation method of a kind of convenient vegetable shortcake according to claim 1, it is characterized in that: described lyophilization is that to put into condenser temperature be-45 ~-50 DEG C to the vegetables block first quick-frozen obtained, vacuum is freeze 1.5 ~ 2.5 hours in the dryness storehouse of 20 ~ 30Pa, then lyophilization 18 ~ 20 hours under 40 ~ 60 DEG C of conditions.
5. the preparation method of a kind of convenient vegetable shortcake according to claim 1, it is characterized in that: described parsing-desiccation is when being dried under 60 ~ 70 DEG C of conditions that in dryness storehouse, pressure is 25 ~ 15 Pa in temperature, vegetables block is delivered from godown, obtains the convenient vegetable shortcake that moisture is 2 ~ 4 %.
6. the preparation method of a kind of convenient vegetable shortcake according to claim 1, is characterized in that: in step, and described sterilization is that the edible NaclO thimerosal of employing 100 ~ 300PPM carries out sterilization 5 ~ 10 minutes to vegetables.
7. the preparation method of a kind of convenient vegetable shortcake according to claim 1, is characterized in that: in step, and described blanching process is the process that completes carried out in boiling water after being cut by vegetables 50 ~ 120 seconds, cools rapidly afterwards.
8. the preparation method of a kind of convenient vegetable shortcake according to claim 1, is characterized in that: the vegetables obtained after described vacuum freeze drying are crisp is 30% ~ 40% in humidity, and temperature is load in sealing bag rapidly in the clean room of 20 ~ 25 DEG C to store.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107319418A (en) * | 2017-07-25 | 2017-11-07 | 福建沈佳有机农业科技发展有限公司 | One kind is without layering freeze-dried vegetable powder and preparation method thereof |
| CN108354042A (en) * | 2018-02-02 | 2018-08-03 | 四川诚唯科技有限公司 | A kind of freeze-drying lemon tablet and preparation method thereof |
| CN111357922A (en) * | 2020-04-10 | 2020-07-03 | 江苏派乐滋食品有限公司 | Sweet corn seaweed vegetable granules and preparation method thereof |
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| CN108354042A (en) * | 2018-02-02 | 2018-08-03 | 四川诚唯科技有限公司 | A kind of freeze-drying lemon tablet and preparation method thereof |
| CN111357922A (en) * | 2020-04-10 | 2020-07-03 | 江苏派乐滋食品有限公司 | Sweet corn seaweed vegetable granules and preparation method thereof |
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