CN105961571A - Method for preparing dehydrated organic vegetables - Google Patents

Abstract

The invention discloses a method for preparing dehydrated organic vegetables, which comprises the following steps: step 1) wash the organic vegetables one by one with normal temperature water, place them on a roller screen to drain for 30-50 minutes, and set aside; step 2) use 80 ℃-90℃ hot water blanching, the time is controlled at 15-20s, immediately put into the refrigerator to cool after blanching, the temperature of the refrigerator room is 0-3℃, and refrigerated organic vegetables are obtained; step 3) use quality refrigerated organic vegetables Soak in trehalose solution with a concentration of 1%-5% for 30-50 minutes and then drain; step 4) quickly freeze the drained organic vegetables, and the freezing temperature is below -20°C; step 5) put the frozen organic vegetables Put it into a vacuum container, turn on the vacuum system to drop the pressure below the triple point, and the heating system supplies heat to the material, so that the water in the organic vegetables evaporates until it is dried to the end of the water. The product of the invention has excellent taste and is convenient to eat.

Description

A method for preparing dehydrated organic vegetables

technical field

The invention relates to a method for preparing dehydrated organic vegetables, belonging to the technical field of food processing.

technical background

At present, there are three major trends in the world's food industry: one is the popularity of Green Food Day. This is because the global environmental situation is deteriorating day by day, and the abuse of additives is more common, and people's self-protection awareness is enhanced, so green food without pollution and additives is popular; the second is that convenience food is very popular. Due to people's faster pace of work and life, and frequent travel, fast and convenient food has become the first choice; thirdly, food that is beneficial to health is more popular. This is because more and more people realize that foods such as pickled, smoked and canned foods that can be stored for a long time may contain carcinogenic factors or have nutritional damage, and only freeze-dried foods can replace them. Freeze-dried food is green, convenient, and beneficial to health, which is in line with the three major trends in food development.

With the rapid development of the food industry, the amount of refrigerated food is increasing day by day, but its complex distribution system and the disadvantages of easy mixing of germs make people need a method that does not require refrigeration, is easier to store, and can keep fresh for a long time , Freeze-dried food caters to this demand.

Contents of the invention

In order to overcome above-mentioned deficiencies in the prior art, the present invention provides a kind of method for preparing dehydrated organic vegetables, and it comprises the following steps:

Step 1) Wash the organic vegetables one by one with room temperature water, place them on a roller blind to drain for 30-50 minutes, and set aside;

Step 2) Blanch with hot water at 80°C-90°C for 15-20s. After blanching, put it in the refrigerator to cool immediately. The temperature of the refrigerator is 0-3°C to obtain refrigerated organic vegetables;

Step 3) Soak the refrigerated organic vegetables in a trehalose solution with a mass concentration of 1%-5% for 30-50 minutes and then drain;

Step 4) Quickly freeze the drained organic vegetables, and the freezing temperature is below -20°C;

Step 5) The frozen organic vegetables are placed in a vacuum container, the vacuum system is turned on to reduce the pressure below the triple point, and the heating system supplies heat to the material to evaporate the water in the organic vegetables until it is dried to the end of the moisture.

The water temperature of the hot water blanching is further optimized to 90°C.

The mass concentration of the trehalose solution is further optimized to 3%.

The invention has beneficial effects: the produced dehydrated vegetables reasonably retain the nutritional components in the vegetables, have good taste and are convenient to eat.

detailed description

The present invention will be further described below in conjunction with embodiment.

Example 1

A method for preparing dehydrated organic vegetables, comprising the following steps:

Step 1) Wash the organic vegetables one by one with room temperature water, place them on a roller blind to drain for 30-50 minutes, and set aside;

Step 2) Blanch with hot water at 80°C-90°C for 15-20s. After blanching, put it in the refrigerator to cool immediately. The temperature of the refrigerator is 0-3°C to obtain refrigerated organic vegetables;

Step 3) Soak the refrigerated organic vegetables in a trehalose solution with a mass concentration of 1%-5% for 30-50 minutes and then drain;

Step 4) Quickly freeze the drained organic vegetables, and the freezing temperature is below -20°C;

Step 5) The frozen organic vegetables are placed in a vacuum container, the vacuum system is turned on to reduce the pressure below the triple point, and the heating system supplies heat to the material to evaporate the water in the organic vegetables until it is dried to the end of the moisture.

The water temperature of the described hot water blanching is 90°C.

The mass concentration of the trehalose solution is 3%.

Claims (3)

1. A method for preparing dehydrated organic vegetables, characterized in that: it may further comprise the steps: Step 1) Wash the organic vegetables one by one with room temperature water, place them on a roller blind to drain for 30-50 minutes, and set aside; Step 2) Blanch with hot water at 80°C-90°C for 15-20s. After blanching, put it in the refrigerator to cool immediately. The temperature of the refrigerator is 0-3°C to obtain refrigerated organic vegetables; Step 3) Soak the refrigerated organic vegetables in a trehalose solution with a mass concentration of 1%-5% for 30-50 minutes and then drain; Step 4) Quickly freeze the drained organic vegetables at a freezing temperature of Below -20℃; Step 5) The frozen organic vegetables are placed in a vacuum container, the vacuum system is turned on to reduce the pressure below the triple point, and the heating system supplies heat to the material to evaporate the water in the organic vegetables until it is dried to the end of the moisture. 2. A method for preparing dehydrated organic vegetables according to claim 1, characterized in that: the temperature of the hot water blanching is 90°C. 3. A method for preparing dehydrated organic vegetables according to claim 1, characterized in that: the mass concentration of the trehalose solution is 3%.