CN106509065A - Balsam pear dehydration method in preparation - Google Patents
Balsam pear dehydration method in preparation Download PDFInfo
- Publication number
- CN106509065A CN106509065A CN201510584074.9A CN201510584074A CN106509065A CN 106509065 A CN106509065 A CN 106509065A CN 201510584074 A CN201510584074 A CN 201510584074A CN 106509065 A CN106509065 A CN 106509065A
- Authority
- CN
- China
- Prior art keywords
- balsam pear
- drying
- microwave
- slices
- fructus momordicae
- 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.)
- Pending
Links
Abstract
The invention discloses a balsam pear dehydration method in the preparation. The dehydration method comprises the following steps: (1) taking fresh balsam pears as the raw materials, removing pedicels, washing balsam pears, and cutting balsam pears into slices; (2) subjecting the balsam pear slices to a microwave pretreatment; (3) soaking the obtained balsam pear slices into a color protecting agent, wherein the ratio of the weight of balsam pear slices to the volume of color protecting agent is 1:2-4; (4) taking out balsam pear slices, draining balsam pear slices, subjecting the balsam pear slices to a microwave enzyme deactivation treatment, drying the balsam pear slices until the water content is 65 to 70%, and then drying the balsam pear slices by microwaves until the water content is 5 to 7%; and (5) cooling the dried balsam pear slices and packaging the balsam pear slices. A microwave pretreatment technology and a color protecting agent are used to effectively control the browning during the drying process of balsam pear slices, the product quality is improved; when balsam pear slice drying speed starts to slow, microwaves are used to dry the balsam pear slices, the drying time is largely reduced, the energy consumption is reduced, and the production efficiency is improved.
Description
Technical field
The present invention relates to a kind of preparation method of Fructus Momordicae charantiae slice dehydration.
Background technology
Fructus Momordicae charantiae has long cultivation history in China, and with higher nutritive value and value medical health care, it is deep to be liked by consumers in general.Fructus Momordicae charantiae production season is very strong, and shelf life is short, is made into dewatered bitter gourd piece, to balancing dull and rush season demand, adjusts Ji market, it is ensured that year-round provision has important practical significance.The preparation of dewatered bitter gourd piece is mainly traditional suning method and oven drying method at present：Suning method long the production cycle, is unsuitable for large-scale production；And oven drying method high energy consumption, the cost of product is considerably increased, and product color is bad, Quality Down.
In food processing field, microwave technology is a kind of new technique developed in recent years, and due to the high frequency characteristics of microwave, thermal characteristicss and several big features of biological effect, microwave technology can greatly shorten the time in food drying, improve efficiency.
The content of the invention
It is an object of the invention to provide a kind of preparation method of Fructus Momordicae charantiae slice dehydration.The method is combined together microwave technology and traditional drying technology, and by new Fructus Momordicae charantiae color protection technology, not only can significantly improve dewatered bitter gourd piece production efficiency, reducing energy consumption, and can also be effectively improved product color, improves the quality of product.
For achieving the above object, the present invention realizes above-mentioned purpose by following technical measures.A kind of preparation method of dewatered bitter gourd piece, which comprises the following steps：
(1) with fresh bitter as raw material, stalk, after cleaning up, section；
(2) Fructus Momordicae charantiae slice carries out microwave pretreatment；
(3) gained Fructus Momordicae charantiae slice is soaked for 1: 2～4 by feed liquid w/v with colour fixative；
(4) take out immersion Fructus Momordicae charantiae slice, drain away the water, carry out microwave deactivating enzyme process, then dry to moisture be 65～70%, then carry out microwave drying to moisture be 5～7%；
(5) Fructus Momordicae charantiae slice after drying is cooled down, is packed.
Step (2) of the present invention microwave pretreatment condition is as follows：Volume containing the sample is 1.0～1.5kg/kw with microwave power ratio, and the time is 3～5 minutes.
Step (3) colour fixative composition be containing 0.05～0.15ppm EDETATE SODIUM salt, mass percent concentration be 0.05%～0.15%NaHSO3With 0.1～0.3ppm Zn (AC)2Aqueous solution, soak time be 30～60 minutes.
Step (4) microwave deactivating enzyme treatment conditions are as follows：Volume containing the sample is 1.0～1.5kg/kw with microwave power ratio, and the time is 5～10 minutes.
Step (4) furnace drying method can be using Exposure to Sunlight, fiery roasting, hot air drying, electrical heating or steam heating, drying method.
Step (4) microwave drying condition is as follows：Volume containing the sample is 1.5～2.0kg/kw with microwave power ratio.
The present invention is had the advantage that compared to existing technology：
1st, first adopt microwave pretreatment, then carry out color retention, colour fixative can be made more efficiently to enter in Fructus Momordicae charantiae tissue so that product brown stain is effectively controlled in process, color and luster is effectively protected, and makes the product color for finally giving good, and quality is high.
2nd, then Fructus Momordicae charantiae slice is dried with microwave first with hot air drying to falling-rate period, can greatly shorten drying time, reduces energy consumption, improve production efficiency.
Specific embodiment
Embodiment one
(1) with the fresh Fructus Momordicae charantiae without insect pest as raw material, stalk, after cleaning up, section；
(2) 6 kilograms of Fructus Momordicae charantiae slice is weighed, with the microwave power pretreatment 4 minutes of 5KW；
(3) gained Fructus Momordicae charantiae slice colour fixative is soaked in colour fixative 60 minutes for 1: 2 ratio in feed liquid w/v.Colour fixative composition be the salt of EDETATE SODIUM containing 0.05ppm, mass percent concentration be 0.1%NaHSO3With 0.3ppm Zn (AC)2Aqueous solution；
(4) take out the Fructus Momordicae charantiae slice of immersion, drain away the water, process 7.5 minutes by the condition microwave deactivating enzyme of volume containing the sample and microwave power ratio for 1kg/kw, it is 65% then to dry to moisture, then be 7% with microwave power ratio for condition drying to the moisture of 1.75kg/kw by volume containing the sample；
(5) Fructus Momordicae charantiae slice after drying is cooled down, is packed.
Embodiment two
(1) with fresh bitter as raw material, stalk, after cleaning up, section；
(2) 8 kilograms of Fructus Momordicae charantiae slice is weighed, with the microwave power pretreatment 5 minutes of 5KW；
(3) gained Fructus Momordicae charantiae slice is soaked in colour fixative 30 minutes for 1: 3 ratio in feed liquid w/v.Colour fixative composition be the salt of EDETATE SODIUM containing 0.1ppm, mass percent concentration be 0.15%NaHSO3With 0.1ppm Zn (AC)2Aqueous solution；
(4) Fructus Momordicae charantiae slice of immersion is taken out, is drained away the water, the condition microwave deactivating enzyme by volume containing the sample with microwave power ratio for 1.25kg/kw is processed 10 minutes, it is 70% to dry to moisture；The Fructus Momordicae charantiae slice of gained, is 5% by volume containing the sample and microwave power ratio for condition microwave drying to the moisture of 2.0kg/kw；
(5) Fructus Momordicae charantiae slice after drying is cooled down, is packed.
Embodiment three
(1) with fresh bitter as raw material, stalk, after cleaning up, section；
(2) 4 kilograms of Fructus Momordicae charantiae slice is weighed, with the microwave power pretreatment 3 minutes of 5KW；
(3) gained Fructus Momordicae charantiae slice colour fixative is soaked in colour fixative 45 minutes for 1: 4 ratio in feed liquid w/v.Colour fixative composition be the salt of EDETATE SODIUM containing 0.15ppm, mass percent concentration be 0.05%NaHSO3With 0.2ppm Zn (AC)2Aqueous solution；
(4) Fructus Momordicae charantiae slice of immersion is taken out, is drained away the water, the condition microwave deactivating enzyme by volume containing the sample with microwave power ratio for 1.5kg/kw is processed 5 minutes, it is 67.5% then to dry to moisture；It is 7% that volume containing the sample is pressed again with the condition microwave drying that microwave power ratio is 1.5kg/kw to moisture；
(5) Fructus Momordicae charantiae slice after drying is cooled down, is packed.
Claims (2)
1. the preparation method that a kind of Fructus Momordicae charantiae slice is dehydrated, it is characterised in that comprise the following steps：(1) with fresh bitter as raw material, stalk, after cleaning up, section；(2) Fructus Momordicae charantiae slice carries out microwave pretreatment；(3) gained Fructus Momordicae charantiae slice is soaked for 1: 2～4 by feed liquid w/v with colour fixative；(4) take out immersion Fructus Momordicae charantiae slice, drain away the water, carry out microwave deactivating enzyme process, then dry to moisture be 65～70%, then carry out microwave drying to moisture be 5～7%；(5) Fructus Momordicae charantiae slice after drying is cooled down, is packed；
Step (2) microwave pretreatment condition is as follows：Volume containing the sample is 1.0～1.5kg/kw with microwave power ratio, and the time is 3～5 minutes；Step (3) colour fixative composition be containing 0.05～0.15ppm EDETATE SODIUM salt, mass percent concentration be 0.05%～0.15%NaHSO3With 0.1～0.3ppm Zn (AC)2Aqueous solution, soak time be 30～60 minutes；
Step (4) microwave deactivating enzyme treatment conditions are as follows：Volume containing the sample is 1.0～1.5kg/kw with microwave power ratio, and the time is 5～10 minutes；Step (4) microwave drying condition is as follows：Volume containing the sample is 1.5～2.0kg/kw with microwave power ratio.
2. the preparation method that dewatered bitter gourd piece according to claim 1 is dehydrated, it is characterised in that step (4) is using Exposure to Sunlight, fiery roasting, hot air drying, electrical heating or steam heating, drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510584074.9A CN106509065A (en) | 2015-09-15 | 2015-09-15 | Balsam pear dehydration method in preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510584074.9A CN106509065A (en) | 2015-09-15 | 2015-09-15 | Balsam pear dehydration method in preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509065A true CN106509065A (en) | 2017-03-22 |
Family
ID=58348580
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510584074.9A Pending CN106509065A (en) | 2015-09-15 | 2015-09-15 | Balsam pear dehydration method in preparation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509065A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108703330A (en) * | 2018-05-23 | 2018-10-26 | 北京工商大学 | A kind of method of vacuum impulse and the spouted microwave combining drying balsam pear of underbalance pulse |
-
2015
- 2015-09-15 CN CN201510584074.9A patent/CN106509065A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108703330A (en) * | 2018-05-23 | 2018-10-26 | 北京工商大学 | A kind of method of vacuum impulse and the spouted microwave combining drying balsam pear of underbalance pulse |
| CN108703330B (en) * | 2018-05-23 | 2021-03-26 | 北京工商大学 | Method for drying bitter gourds by combining vacuum pulsation and negative pressure pulse spouting microwaves |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102246881B (en) | Method for preparing preserved fruits | |
| CN102919891B (en) | Sea cucumber drying method | |
| CN105211930B (en) | A kind of smoke instant abalone and its processing method | |
| CN103070421B (en) | Stewing process of tuna | |
| CN102613372A (en) | Processing method of microwave puffed apple crisps | |
| CN101176540B (en) | Method for preparing dewatered bitter gourd piece | |
| CN102813153B (en) | Areca nut processing technology | |
| CN104222884B (en) | The processing method of dry Fructus Momordicae charantiae slice | |
| CN101690609A (en) | A method for processing green raisin and preserved grape | |
| CN103637134B (en) | Method for processing marinated fruits and vegetables | |
| CN108477532A (en) | A kind of ultrasonic wave auxiliary is soaked the method for fish glue | |
| CN105077384A (en) | Instant dried shrimps and fresh-keeping production method thereof | |
| CN105265940B (en) | High-temperature and high-pressure sea cucumber with stable storage and preparation method thereof | |
| CN108056420A (en) | Dry bamboo shoot processing method | |
| CN105124466A (en) | Production process system of fragile fruit-vegetable slices | |
| CN106509065A (en) | Balsam pear dehydration method in preparation | |
| CN104431855A (en) | Dewatering and drying method of fruits and vegetables | |
| CN104171174A (en) | Preparation method and application of asparagus tea | |
| CN104906197A (en) | Method for processing rhizoma corydalis decoction pieces | |
| CN104286143B (en) | A kind of ultraviolet irradiation preservation method of olive fruits | |
| CN108813431A (en) | A kind of fast method for preparing of sturgeon dried meat floss | |
| CN103829291A (en) | Production method of milk flavor donkey-hide gelatin peony fruit | |
| CN103271138A (en) | Purple cabbage drying method combining permeation predewatering and microwave-hot wind | |
| CN102488245A (en) | Energy-saving eel roasting technology beneficial for improving product quality | |
| CN106387020A (en) | Freeze drying method of dry konjac |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170322 |
|
| WD01 | Invention patent application deemed withdrawn after publication |