CN106259856A - 一种脱水蔬菜的加工方法 - Google Patents
一种脱水蔬菜的加工方法 Download PDFInfo
- Publication number
- CN106259856A CN106259856A CN201610689722.1A CN201610689722A CN106259856A CN 106259856 A CN106259856 A CN 106259856A CN 201610689722 A CN201610689722 A CN 201610689722A CN 106259856 A CN106259856 A CN 106259856A
- Authority
- CN
- China
- Prior art keywords
- vegetable
- moisture
- processing method
- dehydrated vegetables
- dehydrated
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Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 42
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000018044 dehydration Effects 0.000 abstract description 3
- 238000006297 dehydration reaction Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000002932 luster Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or 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
Landscapes
- 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
一种脱水蔬菜的加工方法,其特征在于包括以下步骤:(1)原料挑选,清洗,去皮,切片;(2)将蔬菜放入密闭容器中,加热加压后突然减压,蔬菜中的水分汽化膨胀,去除大部分水分;(3)然后将蔬菜放入真空容器,借助真空系统将压力降到三相点以下,由加热系统供热给物料,使物料水分蒸发,直到干燥至水分终点为止。既可以保证脱水的效率,也能够最大的保留蔬菜的营养。
Description
技术领域
本发明涉及食品加工技术领域,具体是一种脱水疏菜的加工方法。
技术背景
相比较其它鲜菜而言,脱水蔬菜具有体积小、重量轻、入水便会复原、运输食用方便等特点,既易于贮存和运输,又能有效地调节蔬菜生产淡旺季节。
脱水蔬菜分为烘干蔬菜(AD蔬菜)和冷冻蔬菜(FD蔬菜)两种,烘干蔬菜是使用烘干脱水机制作出的脱水蔬菜,冷冻蔬菜是冷冻脱水机制作出的脱水蔬菜。
烘干蔬菜可以快速出去水分,但是会轻微破坏蔬菜原有色泽,入水复原没有冷冻蔬菜好。冷冻蔬菜能够原有色泽和营养成分基本保持不变,但是脱水时间长。
发明内容
本发明所要解决的技术问题在于克服上述现有技术之不足,提供一种快速脱水,保证营养的的新型脱水方法。
本发明是以如下技术方案实现的:
一种脱水菜的加工方法,其特征在于包括以下步骤:
(1)原料挑选,清洗,去皮,切片;
2)将蔬菜放入密闭容器中,加热加压后突然减压,蔬菜中的水分汽化膨胀,去除大部分水分;
(3)然后将蔬菜放入真空容器,借助真空系统将压力降到三相点以下,由加热系统供热给物料,使物料水分蒸发,直到干燥至水分终点为止。
其进一步是根据权利要求1所述脱水菜的加工方法,其特征在于:述步骤(2)微波干制时,加热加压的大小和时间要根据蔬菜的类型进行调节。
本发明具有如下优点:本发明既可以保证脱水的效率,也能够最大的保留蔬菜的营养。
具体实施方式
1.一种脱水蔬菜的加工方法,其特征在于包括以下步骤:
(1)原料挑选,清洗,去皮,切片;
(2)将蔬菜放入密闭容器中,加热加压后突然减压,蔬菜中的水分汽化膨胀,去除大部分水分;
(3)然后将蔬菜放入真空容器,借助真空系统将压力降到三相点以下,由加热系统供热给物料,使物料水分蒸发,直到干燥至水分终点为止。
2.根据权利要求1所述脱水蔬菜的加工方法,其特征在于:所述步骤(2)微波干制时,加热加压的大小和时间要根据蔬菜的类型进行调节。
Claims (2)
1.一种脱水蔬菜的加工方法,其特征在于:包括以下步骤:
(1)原料挑选,清洗,去皮,切片;
(2)将蔬菜放入密闭容器中,加热加压后突然减压,蔬菜中的水分汽化膨胀,去除大部分水分;
(3)然后将蔬菜放入真空容器,借助真空系统将压力降到三相点以下,由加热系统供热给物料,使物料水分蒸发,直到干燥至水分终点为止。
2.根据权利要求1所述脱水蔬菜的加工方法,其特征在于:所述步骤(2)中的微波干制时,加热加压的大小和时间要根据蔬菜的类型进行调节。
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CN201610689722.1A CN106259856A (zh) | 2016-08-19 | 2016-08-19 | 一种脱水蔬菜的加工方法 |
Applications Claiming Priority (1)
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CN201610689722.1A CN106259856A (zh) | 2016-08-19 | 2016-08-19 | 一种脱水蔬菜的加工方法 |
Publications (1)
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CN106259856A true CN106259856A (zh) | 2017-01-04 |
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CN201610689722.1A Pending CN106259856A (zh) | 2016-08-19 | 2016-08-19 | 一种脱水蔬菜的加工方法 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2018141997A1 (es) * | 2017-01-31 | 2018-08-09 | Blue Bear Snacks, S.L. | Método de secado de vegetales |
-
2016
- 2016-08-19 CN CN201610689722.1A patent/CN106259856A/zh active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2018141997A1 (es) * | 2017-01-31 | 2018-08-09 | Blue Bear Snacks, S.L. | Método de secado de vegetales |
JP2020505933A (ja) * | 2017-01-31 | 2020-02-27 | ワイルド・パイロット・フード、エスエル | 野菜の乾燥方法 |
JP7009487B2 (ja) | 2017-01-31 | 2022-01-25 | ワイルド・パイロット・フード、エスエル | 乾燥野菜の製造方法 |
US11252972B2 (en) | 2017-01-31 | 2022-02-22 | Wild Pilot Food, S.L. | Method of drying vegetables |
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Application publication date: 20170104 |