CN105918952A - Vacuum freeze-drying processing technology for green asparagus - Google Patents
Vacuum freeze-drying processing technology for green asparagus Download PDFInfo
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- CN105918952A CN105918952A CN201610275254.3A CN201610275254A CN105918952A CN 105918952 A CN105918952 A CN 105918952A CN 201610275254 A CN201610275254 A CN 201610275254A CN 105918952 A CN105918952 A CN 105918952A
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- Prior art keywords
- germinatus phragmitis
- asparagus
- weight
- green asparagus
- processing technique
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- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 40
- 238000005516 engineering process Methods 0.000 title abstract description 7
- 238000009777 vacuum freeze-drying Methods 0.000 title abstract 4
- 244000003416 Asparagus officinalis Species 0.000 title 1
- 241000234427 Asparagus Species 0.000 claims abstract description 40
- 206010033546 Pallor Diseases 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000007710 freezing Methods 0.000 claims abstract description 19
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 17
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 17
- 239000008103 glucose Substances 0.000 claims abstract description 17
- 238000000859 sublimation Methods 0.000 claims abstract description 13
- 230000008022 sublimation Effects 0.000 claims abstract description 13
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 23
- 238000004108 freeze drying Methods 0.000 claims description 14
- 239000012535 impurity Substances 0.000 claims description 14
- 230000002950 deficient Effects 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000009499 grossing Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 238000003795 desorption Methods 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000001291 vacuum drying Methods 0.000 abstract 1
- 241001313857 Bletilla striata Species 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
- 235000013305 food Nutrition 0.000 description 6
- 239000000835 fiber Substances 0.000 description 4
- 241000674144 Asparagus albus Species 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000005202 decontamination Methods 0.000 description 3
- 230000003588 decontaminative effect Effects 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000010186 staining Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 102000015790 Asparaginase Human genes 0.000 description 1
- 108010024976 Asparaginase Proteins 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229960003272 asparaginase Drugs 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-M asparaginate Chemical compound [O-]C(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-M 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Materials not being transported through or in the apparatus, with or without shaping, e.g. in the form of powders, granules or flakes
- A23B7/0433—Materials not being transported through or in the apparatus, with or without shaping, e.g. in the form of powders, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a vacuum freeze-drying processing technology for green asparagus. The vacuum freeze-drying processing technology comprises the following steps: blanching, blending with sugar, refrigeration, vacuum drying, etc. In the step of blanching, green asparagus is blanched in a NaCl boiled water solution with a weight fraction of 0.2% for 1 min; then a glucose solution with a weight percentage concentration of 50% is added into asparagus laid on a dish, wherein the weight of the glucose solution is 3% of the weight of the asparagus; then the asparagus is subjected to quick-freezing at -20 DEG C for 4 h and sublimation at a vacuum degree of 55 pa and a temperature of 55 DEG C for 10 h successively; and finally, the asparagus is subjected to desorption at a vacuum degree of 55 pa and a temperature of 65 DEG C for 8 h. The vacuum freeze-drying processing technology has the beneficial effects that the technology can maximally maintain the color, fragrance, taste, nutritional components, appearance and shape of original fresh asparagus and enables the asparagus to have excellent rehydration characteristics; no additive is needed, so the processed asparagus is a real green foodstuff; the processed asparagus can be stored at normal temperature for at least two years or above and does not need refrigeration or cold-chain transport, so cost for long-term refrigeration is reduced; and the processed asparagus is light in weight and is convenient to transport.
Description
(1) technical field
The invention belongs to green asparagus processing technique field, particularly to the vacuum lyophilization processing technique of a kind of green asparagus.
(2) background technology
Germinatus Phragmitis is a kind of to sample double excellent famous and precious vegetable, and its children's stem has the local flavor of delicious fragrance, and fiber softening is good to eat, can promote food
It is intended to, helps digest, there is abundant nutrition and higher medical value, be listed in world's " one of ten big famous dishes " and " first resists
Cancer fruit and vegerable ", there is the laudatory title of " king of vegetable ".Germinatus Phragmitis contain abundant mannose, aminoacid, vitamin, nucleic acid and Se, Mo,
The several kinds of mineral elements such as Mg, Fe, Cr, anti-curing cancers and heart disease are played an important role by they.Discovered in recent years Germinatus Phragmitis possibly together with
Asparaginase, can treat leukemia, and therefore it is that a kind of delicious flavour is nutritious and can the health-care vegetable of disease preventing and treating.
The edible part of Germinatus Phragmitis is its tender stem, and the most unearthed and white person is white Radix Crotalariae szemoensis, is green Radix Crotalariae szemoensis in green person after being unearthed.
Research shows, for nutritive value, is all that green asparagus is better than white asparagus from the point of view of which aspect.But the kind due to green asparagus
Plant relatively big with consumer market space distance, add that the freshness date of green asparagus is short, limited by transportation range and time, international market
Germinatus Phragmitis transaction many based on white asparagus canned food.But along with the transformation of people's living habit, pollution-free food is advocated, green asparagus
Demand increase year by year, particularly flourishing northern countries, the people of some countries such as the U.S., Britain, Australia, Japan is
Liking eating green asparagus, therefore, green asparagus and converted products thereof are chronically at the situation that supply falls short of demand in the international market.Fresh
The green asparagus market price is also significantly larger than white asparagus canned food, and on domestic market, the price of white Radix Crotalariae szemoensis is about 6 yuan/kilogram, newly
The procurement price of Fresh green asparagus is about 16 yuan/kilogram, and 1 kilogram differs nearly 10 yuan, and on American market, green asparagus price is 10～12
Dollar/kilogram, on Japanese market, BeiJing, China leads to the Fresh green asparagus market price 100～the 120 yuan of people that the air transport of area, continent is gone
Coin/kilogram between.
The physiological metabolism after gathering of high-quality green asparagus enlivens, and quality declines rapidly, easily rots, and quick-freezing, cold preservation
With low content of technology with the tradition processing mode such as canning, green asparagus sense organ and nutritive loss are big, and production cost is high, added value of product
Little.
(3) summary of the invention
The present invention is in order to make up the deficiencies in the prior art, it is provided that a kind of rehydration is good, keeping quality good, reduce cost of transportation, green
Color is additive-free, can keep the vacuum lyophilization processing technique of the green asparagus of Germinatus Phragmitis outward appearance and nutritional labeling.
The present invention is achieved through the following technical solutions:
The vacuum lyophilization processing technique of a kind of green asparagus, is characterized in that: comprise the following steps:
(1), pick out satisfactory Germinatus Phragmitis, then Germinatus Phragmitis is cut root and processes, reject defective work and exogenous impurity, right
Germinatus Phragmitis after examination is rinsed and cleans；
(2), will clean after Germinatus Phragmitis be placed in blanching 0.5～1.5min in the boiling water in blanching pond, in blanching pond repeatedly add account for pond
Water weight fraction is the NaCl of 0.1%～0.3%；
(3), Germinatus Phragmitis is cooled down, the Germinatus Phragmitis after cooling is picked again, reject defective work and exogenous impurity, and will
Germinatus Phragmitis is smoothed out with the fingers and full cries；
(4), carry out cutting by smoothing out with the fingers neat Germinatus Phragmitis, the Germinatus Phragmitis after cutting is carried out dewatering；
(5), by Germinatus Phragmitis carrying out paving dish, every Pan Pu dish 4～6kg, add glucose solution in dish, glucose solution weight is Germinatus Phragmitis weight
The 2%～4% of amount, the concentration expressed in percentage by weight of glucose solution is 45%～55%；
(6), after quick freezing repository is cooled to-18～-22 DEG C, Germinatus Phragmitis is put into, the quick-freezing when Germinatus Phragmitis central temperature drops to-18～-22 DEG C
3.5～4.5 hours；
(7), Germinatus Phragmitis is dried process under the conditions of vacuum is 50～60pa, is dried and is divided into two stages, first stage
For distillation, sublimation temperature is 50～60 DEG C, and sublimation time is 9～11h, and second stage is for resolving, and resolution temperature is 60～70 DEG C,
The parsing time is 7～9h；
(8), product is detected after, pack by packing specification evacuation.
Preferably, in step (1), the Germinatus Phragmitis diameter picked out, 3～8mm, is used for the diameter Germinatus Phragmitis more than 8mm
Cutter is cut open.
Preferably, in step (1), with bubble washer, Germinatus Phragmitis is carried out.
Preferably, in step (2), Germinatus Phragmitis is carried out blanching 1min, is persistently stirred during blanching.
Preferably, in step (2), blanching pond adds every time and accounts for the NaCl that water weight fraction is 0.2%, one day
In, the number of times adding NaCl is 4 times, and the morning and each 2 times of afternoon, the time interval between the most adjacent twice is equal.
Preferably, in step (4), Germinatus Phragmitis being carried out 45 ° and cuts sth. askew, every section is cut into 40～50mm.
Preferably, in step (5), every Pan Pu dish 5kg, glucose solution weight is the 3% of Germinatus Phragmitis weight, and glucose is molten
The concentration expressed in percentage by weight of liquid is 50%.
Preferably, in step (5), glucose solution goes the removal of impurity, paving disc thickness to want with 100 mesh filter screens filtrations before using
Uniformly.
Preferably, in step (6), after quick freezing repository is cooled to-20 DEG C, put into Germinatus Phragmitis, when Germinatus Phragmitis central temperature drop to-
Quick-freezing 4 hours when 20 DEG C.
Preferably, in step (7) a metallic, the vacuum of dried is 55pa, and sublimation temperature is 55 DEG C, and sublimation time is
10h；Resolution temperature is 65 DEG C, and the parsing time is 8h.
The invention has the beneficial effects as follows:
(1) color and the nutrition of former fresh food can be kept to greatest extent；
(2) face shaping of fresh food can be kept；
(3) rehydration is splendid can revert to close to fresh food state in very short time；
(4) without any additive, and lyophilizing green asparagus directly can be pulverized, make the green asparagus powder of high-quality, be real green
Color food；
(5) keeping quality is good, can deposit at normal temperatures more than at least two years, it is not necessary to cold preservation, the most not cold chain transportation, reduces long-term
The cost of refrigeration；
(6) finished weight is light, it is simple to transport.
(4) accompanying drawing explanation
The present invention is further illustrated below in conjunction with the accompanying drawings.
Accompanying drawing 1 is the processing process figure of the present invention；
(5) detailed description of the invention
Embodiment 1:
Raw material is checked and accepted: diametric requirements 3～8mm, without rotten head, without rust staining, without crude fibre etc..On desktop, manually cut with kitchen knife
Mud root, Bletilla striata (Thunb.ex A.Murray)Rchb.f., rotten head and serious Rhizoma Seu Herba Bergeniae, choose the various impurity such as silk thread, Caulis et Folium Polygalae Tenuifoliae, hair simultaneously；Note tying the plastic ties of Germinatus Phragmitis
Must not be mixed in product；Present in it, the Germinatus Phragmitis requirement cutter plane of diameter ＞ 8mm is opened.On desktop, special messenger's inspection, rejects residual
Mud root, Bletilla striata (Thunb.ex A.Murray)Rchb.f., rotten first-class defective work and the various exogenous impurities of residual stayed, defective work severe patient is return and is done over again.Check and accept
After Germinatus Phragmitis first with water under high pressure, substantial amounts of for its surface silt is washed, then in multiple ponds soak and manually wash by rubbing with the hands many
Time, and strengthen changing water, bubble washer cleans.Germinatus Phragmitis after cleaning is put in blanching in blanching pond, in blanching pond be boiling water (or
Water temperature is at about 98 DEG C), about 0.5 minute time, and often stir；Add 0.3%Nacl in blanching pond every time, one day 4 times,
The morning and each 2 times of afternoon, notice that the time interval added is uniform.In cooling bay, use circulating water cooling, be allowed to cooling thoroughly.Cold
But the Germinatus Phragmitis after picks on desktop again, chooses the various external of the defective works such as the mud root of residual, Bletilla striata (Thunb.ex A.Murray)Rchb.f. and residual
Impurity, and Germinatus Phragmitis is smoothed out with the fingers full cry.Put into vegetable-chopper cutting by smoothing out with the fingers neat Germinatus Phragmitis, cut sth. askew 45 °, long 40mm.Natural dewatering, with not
Drip continuously and be as the criterion.Every Pan Pu dish 4kg, the Glucose Liquid adding 2%, glucose is brewed into the sugar aqueous solution of 45% concentration.Sucrose solution
Filtering decontamination with 100 mesh filter screens before using, paving dish required thickness is uniform.Take middling speed freezing method, quick freezing repository temperature is dropped
Put material to-18 DEG C the most again, wait material center temperature to drop to-18 DEG C of quick-freezings 4.5 hours.In vacuum 50pa, distillation temperature
Distil under the conditions of spending 50 DEG C, sublimation time 11h；Resolve under the conditions of vacuum 50pa, resolution temperature 60 DEG C, resolve
Time 9h.Deliver from godown and pack by packing specification evacuation.
Embodiment 2:
Raw material is checked and accepted: diametric requirements 3～8mm, without rotten head, without rust staining, without crude fibre etc..On desktop, manually cut with kitchen knife
Mud root, Bletilla striata (Thunb.ex A.Murray)Rchb.f., rotten head and serious Rhizoma Seu Herba Bergeniae, choose the various impurity such as silk thread, Caulis et Folium Polygalae Tenuifoliae, hair simultaneously；Note tying the plastic ties of Germinatus Phragmitis
Must not be mixed in product；Present in it, the Germinatus Phragmitis requirement cutter plane of diameter ＞ 8mm is opened.On desktop, special messenger's inspection, rejects residual
Mud root, Bletilla striata (Thunb.ex A.Murray)Rchb.f., rotten first-class defective work and the various exogenous impurities of residual stayed, defective work severe patient is return and is done over again.Check and accept
After Germinatus Phragmitis first with water under high pressure, substantial amounts of for its surface silt is washed, then in multiple ponds soak and manually wash by rubbing with the hands many
Time, and strengthen changing water, bubble washer cleans.Germinatus Phragmitis after cleaning is put in blanching in blanching pond, in blanching pond be boiling water (or
Water temperature is at about 98 DEG C), about 1 minute time, and often stir；Add 0.2%Nacl in blanching pond every time, one day 4 times, on
Noon and each 2 times of afternoon, notice that the time interval added is uniform.In cooling bay, use circulating water cooling, be allowed to cooling thoroughly.Cooling
After Germinatus Phragmitis again pick on desktop, choose the various external miscellaneous of the defective works such as the mud root of residual, Bletilla striata (Thunb.ex A.Murray)Rchb.f. and residual
Matter, and Germinatus Phragmitis is smoothed out with the fingers full cry.Put into vegetable-chopper cutting by smoothing out with the fingers neat Germinatus Phragmitis, cut sth. askew 45 °, long 45mm.Natural dewatering, not connect
Continuous dripping is as the criterion.Every Pan Pu dish 5kg, the Glucose Liquid adding 3%, glucose is brewed into the sugar aqueous solution of 50% concentration.Sucrose solution makes
Filtering decontamination with front 100 mesh filter screens, paving dish required thickness is uniform.Take middling speed freezing method, quick freezing repository temperature drop to-
Put material the most again for 20 DEG C, wait material center temperature to drop to-20 DEG C of quick-freezings 4 hours.Vacuum 55pa, sublimation temperature 55 DEG C
Under the conditions of distil, sublimation time 10h；Resolve under the conditions of vacuum 55pa, resolution temperature 65 DEG C, resolve the time
8h.Deliver from godown and pack by packing specification evacuation.
Embodiment 3:
Raw material is checked and accepted: diametric requirements 3～8mm, without rotten head, without rust staining, without crude fibre etc..On desktop, manually cut with kitchen knife
Mud root, Bletilla striata (Thunb.ex A.Murray)Rchb.f., rotten head and serious Rhizoma Seu Herba Bergeniae, choose the various impurity such as silk thread, Caulis et Folium Polygalae Tenuifoliae, hair simultaneously；Note tying the plastic ties of Germinatus Phragmitis
Must not be mixed in product；Present in it, the Germinatus Phragmitis requirement cutter plane of diameter ＞ 8mm is opened.On desktop, special messenger's inspection, rejects residual
Mud root, Bletilla striata (Thunb.ex A.Murray)Rchb.f., rotten first-class defective work and the various exogenous impurities of residual stayed, defective work severe patient is return and is done over again.Check and accept
After Germinatus Phragmitis first with water under high pressure, substantial amounts of for its surface silt is washed, then in multiple ponds soak and manually wash by rubbing with the hands many
Time, and strengthen changing water, bubble washer cleans.Germinatus Phragmitis after cleaning is put in blanching in blanching pond, in blanching pond be boiling water (or
Water temperature is at about 98 DEG C), about 1.5 minutes time, and often stir；Add 0.1%Nacl in blanching pond every time, one day 4 times,
The morning and each 2 times of afternoon, notice that the time interval added is uniform.In cooling bay, use circulating water cooling, be allowed to cooling thoroughly.Cold
But the Germinatus Phragmitis after picks on desktop again, chooses the various external of the defective works such as the mud root of residual, Bletilla striata (Thunb.ex A.Murray)Rchb.f. and residual
Impurity, and Germinatus Phragmitis is smoothed out with the fingers full cry.Put into vegetable-chopper cutting by smoothing out with the fingers neat Germinatus Phragmitis, cut sth. askew 45 °, long 50mm.Natural dewatering, with not
Drip continuously and be as the criterion.Every Pan Pu dish 6kg, the Glucose Liquid adding 4%, glucose is brewed into the sugar aqueous solution of 55% concentration.Sucrose solution
Filtering decontamination with 100 mesh filter screens before using, paving dish required thickness is uniform.Take middling speed freezing method, quick freezing repository temperature is dropped
Put material to-22 DEG C the most again, wait material center temperature to drop to-22 DEG C of quick-freezings 3.5 hours.In vacuum 60pa, distillation temperature
Distil under the conditions of spending 60 DEG C, sublimation time 9h；Resolve under the conditions of vacuum 60pa, resolution temperature 70 DEG C, resolve
Time 7h.Deliver from godown and pack by packing specification evacuation.
Claims (10)
1. a vacuum lyophilization processing technique for green asparagus, is characterized in that: comprise the following steps:
(1), pick out satisfactory Germinatus Phragmitis, then Germinatus Phragmitis is cut root and processes, reject defective work and exogenous impurity, right
Germinatus Phragmitis after examination is rinsed and cleans；
(2), will clean after Germinatus Phragmitis be placed in blanching 0.5～1.5min in the boiling water in blanching pond, in blanching pond repeatedly add account for pond
Water weight fraction is the NaCl of 0.1%～0.3%；
(3), Germinatus Phragmitis is cooled down, the Germinatus Phragmitis after cooling is picked again, reject defective work and exogenous impurity, and will
Germinatus Phragmitis is smoothed out with the fingers and full cries；
(4), carry out cutting by smoothing out with the fingers neat Germinatus Phragmitis, the Germinatus Phragmitis after cutting is carried out dewatering；
(5), by Germinatus Phragmitis carrying out paving dish, every Pan Pu dish 4～6kg, add glucose solution in dish, glucose solution weight is Germinatus Phragmitis weight
The 2%～4% of amount, the concentration expressed in percentage by weight of glucose solution is 45%～55%；
(6), after quick freezing repository is cooled to-18～-22 DEG C, Germinatus Phragmitis is put into, the quick-freezing when Germinatus Phragmitis central temperature drops to-18～-22 DEG C
3.5～4.5 hours；
(7), Germinatus Phragmitis is dried process under the conditions of vacuum is 50～60pa, is dried and is divided into two stages, first stage
For distillation, sublimation temperature is 50～60 DEG C, and sublimation time is 9～11h, and second stage is for resolving, and resolution temperature is 60～70 DEG C,
The parsing time is 7～9h；
(8), product is detected after, pack by packing specification evacuation.
The vacuum lyophilization processing technique of a kind of green asparagus the most according to claim 1, is characterized in that: in step (1)
In, the Germinatus Phragmitis diameter picked out, 3～8mm, is cut open with cutter for the diameter Germinatus Phragmitis more than 8mm.
The vacuum lyophilization processing technique of a kind of green asparagus the most according to claim 1, is characterized in that: in step (1)
In, with bubble washer, Germinatus Phragmitis is carried out.
The vacuum lyophilization processing technique of a kind of green asparagus the most according to claim 1, is characterized in that: in step (2)
In, Germinatus Phragmitis is carried out blanching 1min, is persistently stirred during blanching.
The vacuum lyophilization processing technique of a kind of green asparagus the most according to claim 1, is characterized in that: in step (2)
In, blanching pond adds every time and accounts for the NaCl that water weight fraction is 0.2%, in one day, the number of times adding NaCl is 4 times, on
Noon and each 2 times of afternoon, the time interval between the most adjacent twice is equal.
The vacuum lyophilization processing technique of a kind of green asparagus the most according to claim 1, is characterized in that: in step (4)
In, Germinatus Phragmitis is carried out 45 ° and cuts sth. askew, every section is cut into 40～50mm.
The vacuum lyophilization processing technique of a kind of green asparagus the most according to claim 1, is characterized in that: in step (5)
In, every Pan Pu dish 5kg, glucose solution weight is the 3% of Germinatus Phragmitis weight, and the concentration expressed in percentage by weight of glucose solution is 50%.
The vacuum lyophilization processing technique of a kind of green asparagus the most according to claim 1, is characterized in that: in step (5)
In, glucose solution goes the removal of impurity, paving disc thickness to want uniformly with 100 mesh filter screens filtrations before using.
The vacuum lyophilization processing technique of a kind of green asparagus the most according to claim 1, is characterized in that: in step (6)
In, after quick freezing repository is cooled to-20 DEG C, put into Germinatus Phragmitis, the quick-freezing 4 hours when Germinatus Phragmitis central temperature drops to-20 DEG C.
The vacuum lyophilization processing technique of a kind of green asparagus the most according to claim 1, is characterized in that: in step (7)
In, the vacuum of dried is 55pa, and sublimation temperature is 55 DEG C, and sublimation time is 10h；Resolution temperature is 65 DEG C, during parsing
Between be 8h.
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