CN106720226A - A kind of processing method for being dehydrated chive leaf - Google Patents
A kind of processing method for being dehydrated chive leaf Download PDFInfo
- Publication number
- CN106720226A CN106720226A CN201611165680.8A CN201611165680A CN106720226A CN 106720226 A CN106720226 A CN 106720226A CN 201611165680 A CN201611165680 A CN 201611165680A CN 106720226 A CN106720226 A CN 106720226A
- Authority
- CN
- China
- Prior art keywords
- chive
- chive leaf
- leaf
- processing method
- fresh
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- 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.)
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Links
- 235000001270 Allium sibiricum Nutrition 0.000 title claims abstract description 49
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 21
- 230000008595 infiltration Effects 0.000 claims abstract description 10
- 238000001764 infiltration Methods 0.000 claims abstract description 10
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
- 230000018044 dehydration Effects 0.000 claims description 9
- 238000006297 dehydration reaction Methods 0.000 claims description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 6
- 238000013329 compounding Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017550 sodium carbonate Nutrition 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 238000002525 ultrasonication Methods 0.000 claims description 3
- 238000002604 ultrasonography Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims 1
- 238000004108 freeze drying Methods 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 description 11
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013348 organic food Nutrition 0.000 description 2
- 238000007792 addition Methods 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000009189 diving Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000014347 soups Nutrition 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
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodesiccation or lyophilisation
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)
- Drying Of Solid Materials (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a kind of processing method for being dehydrated chive leaf, it is characterised in that：Specific steps include：1）Feedstock treating, 2）Infiltration, 3）Precooling and 4）The chive that the step process such as vacuum freeze drying are dehydrated.The inventive method is while ensureing to follow lyophilization method characteristic, due to there is no frozen step to material, so power consumption is significantly lower than lyophilization technique, processing cost is greatly reduced, ensure that the color and luster of chive, taste are constant simultaneously, it is also possible to the characteristics of being kept for the quality time long.
Description
Technical field
The invention belongs to technical field of agricultural product process, it is related to a kind of processing method for being dehydrated chive leaf.
Background technology
China is large agricultural country, vegetables as the second largest industry in China's agricultural production, but in circulation, the overwhelming majority
Vegetables are appeared on the market of farm produce in the hair dish form without any treatment, high if cannot sell completely that post-harvest loss high will be caused
Cost circulates, high environmental pollution.Fresh-keeping, quick-frozen, the small chive sales volume of diving of big and medium-sized cities supermarket of China constantly increase.Especially
It is some developed countries and regions, such as Japan, Hong Kong, South Korea, Holland, the U.S., Singapore, France, the vegetables to China go out
Mouth demand is bigger.Therefore, the fresh-keeping problem during vegetables and fruit outward transport is solved, urban vegetable and water can be further improved
Level, the quality of fruit supply, expand foreign exchange earning, increase vegetable grower's income, and prosperity urban and rural economies improve comprehensive benefit, are vegetables
The inexorable trend of industry development.
As living standards of the people are increasingly improved, rhythm of life is accelerated, and people have been unsatisfactory for the single form of vegetables fresh eating,
People are increasing to pollution-free green food, the demand of organic food.Small chive is to cook, do based on edible tender leaf
Fish and indispensable condiment when cooking soup, are also the principal item of Dehydrated Vegetable Processing.Pollution-free green food, organic food
Essential in seasoning is exactly small chive, therefore, it is important development direction that exploitation is dehydrated small chive and fresh-keeping small chive product,
Can not only obtain people and be rich in local flavor, nutritious, safety and sanitation, convenient and practical, the economical and practical small chive of all kinds of additions
Product, is also the effective way for solving small chive dull and rush season imbalance between supply and demand.
However, in the prior art, it is easily caused that vegetables color and luster is gloomy, taste is changeable to the dewatering of vegetables, and is difficult to grow
Phase keeps quality, therefore urgently researches and develops a kind of method of the dewater treatment of chive.
The content of the invention
A kind of deficiency it is an object of the invention to be directed to existing chive dehydration technique, there is provided the processing of dehydration chive leaf
Method.
To achieve these goals, present invention employs following technical scheme：
A kind of processing method for being dehydrated chive leaf, the method is comprised the following steps：
1）Feedstock treating：Fresh chive leaf is cleaned, and it is 40 ~ 60KHz, ultrasound that immersion has alkali lye to carry out supersonic frequency after cleaning
Power is 300-500W, and temperature is 3 DEG C -8 DEG C, the ultrasonication of process time 3-5min, then is cleaned with clear water, segment, dress
The fresh chive leaf handled well is obtained after disk；
2）Infiltration：Then infiltration treatment is filtered dry during chive is immersed in compounding liquid glucose；
3）Precooling：The fresh chive leaf precooling at 4 DEG C that will be handled well, pre-coo time is 0.7 hour；
4）Vacuum freeze drying：By the fresh chive leaf after precooling, the vacuum freeze drying cabin of vacuum freeze is inserted
In fresh chive leaf is thermally dried, heating-up temperature be 100 DEG C, the vacuum of vacuum freeze drying cabin is in drying process
900-1500pa, condenser temperature is -21 DEG C, dries to the moisture of chive leaf and dehydration chive leaf is obtained less than 3%.
Further, the alkali lye of described step (1) is edible Na2CO3 or NaHCO3 solution, and concentration is 0.9%.
Further, step 2）Described infiltration treatment control time is 10min-20min.
Further, step 2）The described compounding liquid glucose amount of attaching most importance to compares 2: 1 glucose：Lactose, concentration is 8%
Further, step 4）The middle heat drying time for controlling is 8-9 hours.
Beneficial effects of the present invention：
The inventive method ensure follow lyophilization method characteristic while, due to there is no frozen step to material, thus consumption
Lyophilization technique can be significantly lower than, processing cost is greatly reduced, while ensure that the color and luster of chive, taste are constant, also can
The characteristics of enough keeping the quality time long.
Specific embodiment
It is described in further detail to specific embodiment of the invention below.
Embodiment 1：
A kind of processing method for being dehydrated chive leaf, the method is comprised the following steps：
1）Feedstock treating：Fresh chive leaf is cleaned, and it is 40 ~ 60KHz, ultrasound that immersion has alkali lye to carry out supersonic frequency after cleaning
Power is 300-500W, and temperature is 3 DEG C -8 DEG C, the ultrasonication of process time 3-5min, then is cleaned with clear water, segment, dress
The fresh chive leaf handled well is obtained after disk；
2）Infiltration：Then infiltration treatment is filtered dry during chive is immersed in compounding liquid glucose；
3）Precooling：The fresh chive leaf precooling at 4 DEG C that will be handled well, pre-coo time is 0.7 hour；
4）Vacuum freeze drying：By the fresh chive leaf after precooling, the vacuum freeze drying cabin of vacuum freeze is inserted
In fresh chive leaf is thermally dried, heating-up temperature be 100 DEG C, the vacuum of vacuum freeze drying cabin is in drying process
900-1500pa, condenser temperature is -21 DEG C, dries to the moisture of chive leaf and dehydration chive leaf is obtained less than 3%.
Further, the alkali lye of described step (1) is edible Na2CO3 or NaHCO3 solution, and concentration is 0.9%.
Further, step 2）Described infiltration treatment control time is 10min-20min.
Further, step 2）The described compounding liquid glucose amount of attaching most importance to compares 2: 1 glucose：Lactose, concentration is 8%
Further, step 4）The middle heat drying time for controlling is 8-9 hours.
Beneficial effects of the present invention：
The inventive method ensure follow lyophilization method characteristic while, due to there is no frozen step to material, thus consumption
Lyophilization technique can be significantly lower than, processing cost is greatly reduced, while ensure that the color and luster of chive, taste are constant, also can
The characteristics of enough keeping the quality time long.
Embodiment described above, simply more preferably one of concrete mode of the invention, those skilled in the art are at this
The usual variations and alternatives carried out in the range of inventive technique scheme all should be comprising within the scope of the present invention.
Claims (5)
1. it is a kind of be dehydrated chive leaf processing method, it is characterised in that：The method is comprised the following steps：
1）Feedstock treating：Fresh chive leaf is cleaned, and it is 40 ~ 60KHz, ultrasound that immersion has alkali lye to carry out supersonic frequency after cleaning
Power is 300-500W, and temperature is 3 DEG C -8 DEG C, the ultrasonication of process time 3-5min, then is cleaned with clear water, segment, dress
The fresh chive leaf handled well is obtained after disk；
2）Infiltration：Then infiltration treatment is filtered dry during chive is immersed in compounding liquid glucose；
3）Precooling：The fresh chive leaf precooling at 4 DEG C that will be handled well, pre-coo time is 0.7 hour；
4）Vacuum freeze drying：By the fresh chive leaf after precooling, the vacuum freeze drying cabin of vacuum freeze is inserted
In fresh chive leaf is thermally dried, heating-up temperature be 100 DEG C, the vacuum of vacuum freeze drying cabin is in drying process
900-1500pa, condenser temperature is -21 DEG C, dries to the moisture of chive leaf and dehydration chive leaf is obtained less than 3%.
2. it is according to claim 1 dehydration chive leaf processing method, it is characterised in that：The alkali lye of described step (1)
It is edible Na2CO3 or NaHCO3 solution, concentration is 0.9%.
3. it is according to claim 1 dehydration chive leaf processing method, it is characterised in that：Step 2）Described infiltration treatment
Control time is 10min-20min.
4. it is according to claim 1 dehydration chive leaf processing method, it is characterised in that：Step 2）Described compounding liquid glucose
Compare 2: 1 glucose for weight：Lactose, concentration is 8%.
5. it is according to claim 1 dehydration chive leaf processing method, it is characterised in that：Step 4）The heating of middle control is done
The dry time is 8-9 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611165680.8A CN106720226A (en) | 2016-12-16 | 2016-12-16 | A kind of processing method for being dehydrated chive leaf |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611165680.8A CN106720226A (en) | 2016-12-16 | 2016-12-16 | A kind of processing method for being dehydrated chive leaf |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720226A true CN106720226A (en) | 2017-05-31 |
Family
ID=58891738
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611165680.8A Pending CN106720226A (en) | 2016-12-16 | 2016-12-16 | A kind of processing method for being dehydrated chive leaf |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106720226A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041420A (en) * | 2017-10-30 | 2018-05-18 | 临沂大林食品股份有限公司 | The color protection sugaring technique of shallot |
| CN108739986A (en) * | 2018-06-07 | 2018-11-06 | 芜湖市好亦快食品有限公司三山分公司 | A method of freeze-drying prepares dehydration Chinese toon |
| CN110477089A (en) * | 2019-07-16 | 2019-11-22 | 江苏大学 | A kind of Bulbus Allii Fistulosi infrared hot wind drying means using ultrasonic in combination alcohol pre-treatment |
-
2016
- 2016-12-16 CN CN201611165680.8A patent/CN106720226A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041420A (en) * | 2017-10-30 | 2018-05-18 | 临沂大林食品股份有限公司 | The color protection sugaring technique of shallot |
| CN108739986A (en) * | 2018-06-07 | 2018-11-06 | 芜湖市好亦快食品有限公司三山分公司 | A method of freeze-drying prepares dehydration Chinese toon |
| CN110477089A (en) * | 2019-07-16 | 2019-11-22 | 江苏大学 | A kind of Bulbus Allii Fistulosi infrared hot wind drying means using ultrasonic in combination alcohol pre-treatment |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |