CN107307266A - A kind of drying means for reducing wild pteridophyte nutrition leak - Google Patents
A kind of drying means for reducing wild pteridophyte nutrition leak Download PDFInfo
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- CN107307266A CN107307266A CN201710649609.5A CN201710649609A CN107307266A CN 107307266 A CN107307266 A CN 107307266A CN 201710649609 A CN201710649609 A CN 201710649609A CN 107307266 A CN107307266 A CN 107307266A
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- fiddlehead
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- 238000001035 drying Methods 0.000 title claims abstract description 26
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 18
- 230000035764 nutrition Effects 0.000 title claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 238000002791 soaking Methods 0.000 claims abstract description 35
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 23
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 23
- 206010033546 Pallor Diseases 0.000 claims abstract description 22
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 10
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000004246 zinc acetate Substances 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims description 14
- 235000010469 Glycine max Nutrition 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 claims 1
- 229930002875 chlorophyll Natural products 0.000 abstract description 12
- 235000019804 chlorophyll Nutrition 0.000 abstract description 12
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 6
- 239000002253 acid Substances 0.000 abstract description 5
- 239000013078 crystal Substances 0.000 abstract description 4
- 230000005496 eutectics Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000002906 microbiologic effect Effects 0.000 abstract description 2
- 230000009467 reduction Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 6
- 230000014759 maintenance of location Effects 0.000 description 6
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- -1 Carotene carotene Chemical class 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- DBJUEJCZPKMDPA-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O DBJUEJCZPKMDPA-UHFFFAOYSA-N 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001925 catabolic effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000007775 late Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention belongs to the technical field of drying of wild pteridophyte, and in particular to a kind of drying means of reduction wild pteridophyte nutrition leak, including by the fiddlehead of color protection is hardened, rinsing, draining, sabot, dry after precooling, soaking bean water blanching is wherein used before color protection；Precooling is divided into two processes；Handled when drying with the mode of microwave and heating plate irradiation.The present invention has advantages below compared with prior art：Using acid soaking bean water processing in the present invention, make fiddlehead tissue tender and crisp, it is not soft rotten；Then increase the concentration for the treatment of of zinc acetate, make its crisp texture while fiddlehead Determination of Chlorophyll content can be effectively improved；Freezed using substep, the size and number of ice crystal when the moisture in refrigerating process in fiddlehead interior tissue is changed into ice crystal can be effectively controlled, and higher than fiddlehead eutectic temperature；Shorten the heat time, it is to avoid fiddlehead interior tissue is collapsed, preferably save the local flavor and tissue characteristics of fiddlehead, effectively prevent the generation of microbiological materials, extend the shelf life.
Description
Technical field
The invention belongs to the technical field of drying of wild pteridophyte, and in particular to a kind of reduction wild pteridophyte nutrition leak it is dry
Drying method.
Background technology
With the development and the increasingly improvement of living standards of the people of social economy, the diet structure and eating habit of compatriots
Continuing to optimize, high to pure natural, nutrition and with healthcare function food is increasingly favored and paid close attention to, and wild pteridophyte is exactly one
The kind of compound modern diet viewpoint is planted, with unique taste and abundant nutrition, part also has longevity, beauty, diseases prevention concurrently
The effect cured the disease；In terms of color protection technology, hot, chemical combined treatment technology has certain complementarity, also can be to a certain extent
The color and luster and brittleness of fiddlehead are protected, but it is short to there is complex process, product fresh keeping time, the problem of some nutrients are lost in more,
Wherein microwave drying is relatively low compared to vacuum drying VC loss lates, but is asked in terms of the mouthfeel and quality of fiddlehead in the presence of some
Topic, and institutional framework destruction of the heated-air drying to fiddlehead is larger, the quality of finished product is general, relative after being mutually combined to improve fiddlehead
Quality and physicochemical property, extend the shelf-life, but processing technology is complicated, fiddlehead color and luster and brittleness are under some influence, therefore,
Need to how keep amassing great fortunes society then with brittleness in the case of improve and dry the stream of the mouthfeel of fiddlehead, quality and nutriment
Losing needs to continue to study.
The content of the invention
The purpose of the present invention is that there is provided a kind of drying side for reducing wild pteridophyte nutrition leak the problem of being directed to existing
Method.
The present invention is achieved by the following technical solutions：A kind of drying means for reducing wild pteridophyte nutrition leak, bag
Include the fiddlehead of color protection is hardened, rinsing, draining, sabot, dry after precooling, including
（1）Color protection：Blanching temperature is 60-65 DEG C, and the blanching time is 6-8min, and the blanching is soaking bean water, soaking bean water pH with water
Value is adjusted to put it into the zinc acetate solution that mass concentration is 60mg/100g after the completion of 4.2-4.5, blanching with acetic acid, shield
Color 10 minutes；
（2）Precooling：Precooling is divided into two stages, and the first stage is refrigerated to material temperature by 1-1.2 DEG C/min of chilling rate
Spend for -10--15 DEG C, second stage is refrigerated to temperature of charge by 2.5-2.8 DEG C/min of chilling rate for -22 DEG C；
（3）Dry：It is that 350-400MHz, temperature be not high first in microwave frequency under conditions of vacuum is 0.1-0.4MPa
160-180s is handled under conditions of 40 DEG C；Then it is that 45-50 DEG C of heating plate radiant heating is produced for 4-5 hours in temperature.
As further improvement of these options, material ratio is 6.5-7.5kg/m2 in the drying process.
As further improvement of these options, also include the selection and pretreatment, leaching of fiddlehead before the color retention
Bubble sterilization；Hypochlorite solution's soaking sterilization that the soaking sterilization is 4-6ppm with mass concentration 20 minutes.
As further improvement of these options, the preparation method of the soaking bean water is after soya bean is cleaned, to use temperature
Obtained within 4-5 hours for 60-70 DEG C of water immersion soya bean, wherein the volume ratio of soya bean and soaking water is 1:4-6.
The present invention has advantages below compared with prior art：Using acid soaking bean water processing in the present invention, in soaking bean water
The materials such as oxalic acid, flavonoids can effectively suppress the chlorophyll catabolic enzyme produced when chlorophyll is heated, extend compared with prior art
The blanching time, make the hydrogen peroxide enzyme denaturation in fiddlehead, and then avoid fiddlehead Determination of Chlorophyll from decomposing and blade brown stain, it is relatively low
Temperature can make fiddlehead tissue tender and crisp, not soft rotten；Then increase the concentration for the treatment of of zinc acetate, raise fiddlehead Determination of Chlorophyll content,
On the premise of the processing of foregoing soaking bean water, shorten processing time, make it while fiddlehead Determination of Chlorophyll content can be effectively improved
Crisp texture；Freezed using substep, when can be effectively controlled the moisture in refrigerating process in fiddlehead interior tissue and being changed into ice crystal
The size and number of ice crystal, and higher than fiddlehead eutectic temperature；Then fiddlehead center is made using microwave heating under vacuum
The thermograde at position, centre and surface is changed, and is made inside and outside heating simultaneously, can more be preserved the nutrition in fiddlehead
Composition, makes surface smooth；Then heating plate radiant heating is recycled, can again be heated on the basis of foregoing microwave treatment, is contracted
The short heat time, it is to avoid fiddlehead interior tissue is collapsed, and is preferably saved the local flavor and tissue characteristics of fiddlehead, be effectively prevent
The generation of microbiological materials, extends the shelf life.
Embodiment
Embodiment 1
A kind of drying means for reducing wild pteridophyte nutrition leak, including by the fiddlehead of color protection is hardened, rinsing, draining, sabot,
Dried after precooling, including
（1）Color protection：Blanching temperature is 62 DEG C, and the blanching time is 7min, and the blanching is soaking bean water, soaking bean water pH value vinegar with water
Acid is adjusted to put it into the zinc acetate solution that mass concentration is 60mg/100g after the completion of 4.3, blanching, and color protection 10 minutes is
Can；
The preparation method of soaking bean water is after soya bean is cleaned, to be obtained within 4.5 hours for 65 DEG C of water immersion soya bean with temperature, wherein yellow
The volume ratio of beans and soaking water is 1:5；
（2）Precooling：Precooling is divided into two stages, the first stage be refrigerated to by 1 DEG C/min of chilling rate temperature of charge for-
15 DEG C, second stage is refrigerated to temperature of charge by 2.6 DEG C/min of chilling rate for -22 DEG C；
（3）Dry：Under conditions of vacuum is 0.3MPa, material ratio is 7kg/m2 in drying process, first in microwave frequency
It is not higher than for 380MHz, temperature under conditions of 40 DEG C and handles 170s；Then it is that 48 DEG C of heating plate radiant heatings 5 hours are in temperature
.
Wherein, the selection before the color retention also including fiddlehead and pretreatment, soaking sterilization；The soaking sterilization matter
Hypochlorite solution's soaking sterilization that amount concentration is 5ppm 20 minutes.
Embodiment 2
A kind of drying means for reducing wild pteridophyte nutrition leak, including by the fiddlehead of color protection is hardened, rinsing, draining, sabot,
Dried after precooling, including
（1）Color protection：Blanching temperature is 65 DEG C, and the blanching time is 8min, and the blanching is soaking bean water, soaking bean water pH value vinegar with water
Acid is adjusted to put it into the zinc acetate solution that mass concentration is 60mg/100g after the completion of 4.2, blanching, and color protection 10 minutes is
Can；
The preparation method of soaking bean water is after soya bean is cleaned, to be obtained within 4 hours for 70 DEG C of water immersion soya bean with temperature, wherein soya bean
Volume ratio with soaking water is 1:4；
（2）Precooling：Precooling is divided into two stages, and the first stage is refrigerated to temperature of charge by 1.2 DEG C/min of chilling rate
For -12 DEG C, second stage is refrigerated to temperature of charge by 2.8 DEG C/min of chilling rate for -22 DEG C；
（3）Dry：Under conditions of vacuum is 0.1MPa, material ratio is 6.5kg/m2 in drying process, first in Microwave Frequency
Rate is 350MHz, temperature handles 160s under conditions of being not higher than 40 DEG C；Then it is 45 DEG C of heating plate radiant heatings 5 hours in temperature
Produce.
Embodiment 3
A kind of drying means for reducing wild pteridophyte nutrition leak, including by the fiddlehead of color protection is hardened, rinsing, draining, sabot,
Dried after precooling, including
（1）Color protection：Blanching temperature is 60 DEG C, and the blanching time is 6min, and the blanching is soaking bean water, soaking bean water pH value vinegar with water
Acid is adjusted to put it into the zinc acetate solution that mass concentration is 60mg/100g after the completion of 4.5, blanching, and color protection 10 minutes is
Can；
The preparation method of soaking bean water is after soya bean is cleaned, to be obtained within 5 hours for 60 DEG C of water immersion soya bean with temperature, wherein soya bean
Volume ratio with soaking water is 1:6；
（2）Precooling：Precooling is divided into two stages, and the first stage is refrigerated to temperature of charge by 1.2 DEG C/min of chilling rate
For -15 DEG C, second stage is refrigerated to temperature of charge by 2.5 DEG C/min of chilling rate for -22 DEG C；
（3）Dry：Under conditions of vacuum is 0.4MPa, material ratio is 7.5kg/m2 in drying process, first in Microwave Frequency
Rate is 400MHz, temperature handles 180s under conditions of being not higher than 40 DEG C；Then it is 50 DEG C of heating plate radiant heatings 4 hours in temperature
Produce.
Control group 1 is set, by the step of embodiment 1（1）Middle soaking bean water replaces with clear water, and remaining content is constant；Control is set
Group 2, procedure of pH adjustment in embodiment 1 is omitted, remaining content is constant；Control group 3 is set, according to existing method, citric acid is used
Concentration is the scalding 4min that 2.5%, temperature is 85 DEG C；Then it is 30mg/100g, pH value 6.5, color protection with acetic acid zinc concentration
20min；
Chlorophyll content, which is, to be detected to the fiddlehead chlorophyll concentration after the completion of color retention in above each group（Chlorophyll is dense
Degree × extracting liquid volume × extension rate）Following result is obtained after/sample fresh weight, detection：
Table 1
| Group | Chlorophyll content（mg/100g） |
| Embodiment 1 | 16.5 |
| Embodiment 2 | 16.2 |
| Embodiment 3 | 16.7 |
| Control group 1 | 12.4 |
| Control group 2 | 13.6 |
| Control group 3 | 15.7 |
Fiddlehead Determination of Chlorophyll content maintenance dose is can be seen that in the present invention after method color retention by data in table 1 preferably, its
Holding effect of the middle soaking bean water to chlorophyll content is larger.
Control group 4 is set, will be in embodiment 1, step（2）With（3）Vacuum freeze drying is replaced with, concrete technology is：
Optimal freeze-drying charge is that 8.5kg/m2, chilling rate are 1.5 DEG C/min, and total drying time is 9.2h；Control group is set
5, step（1）Middle content is identical with control group 3, step（2）With（3）Middle content is identical with control group 4；Gained fern is prepared to each group
The moisture and water activity of dried vegetable product, the index of aridity and reconstitution rate, which detect, obtains following result, and wherein reconstitution rate is
Reconstitution rate under 80 DEG C of water temperature conditions：
Table 2
| Group | Moisture wet basis（%） | Dry basis moisture content（%） | Water activity（Aw） | The index of aridity（%） | Reconstitution rate（%） |
| Embodiment 1 | 4.6 | 4.82 | 0.33 | 16.4 | 96.8 |
| Embodiment 2 | 4.7 | 4.96 | 0.35 | 16.3 | 96.9 |
| Embodiment 3 | 4.6 | 4.85 | 0.33 | 16.5 | 96.8 |
| Control group 4 | 4.9 | 5.18 | 0.39 | 15.8 | 96.2 |
| Control group 5 | 5.2 | 5.49 | 0.41 | 15.1 | 95.7 |
It is can be seen that by data in table 2 in the present invention compared to the index of aridity in control group 4 and control group 5 and reconstitution rate more preferably, it is real
Apply in a 1-3 fiddlehead Aw values and be less than control group 4 and control group 5, accordingly, be more beneficial for it is long time stored, wherein in control group 4
Drying effect is better than control group 5, illustrates that color retention process can influence drying quality to a certain extent.
Main nutrient composition content to fiddlehead dried product is detected, obtains following result：
Table 3
| Group | Vitamin C content（mg/100g） | Carotene carotene content（mg/100g） | Content of vitamin E（mg/100g） |
| Embodiment 1 | 28 | 1.29 | 0.39 |
| Embodiment 2 | 27 | 1.28 | 0.41 |
| Embodiment 3 | 28 | 1.29 | 0.38 |
| Control group 4 | 24 | 1.24 | 0.32 |
| Control group 5 | 22 | 1.22 | 0.30 |
| Fresh fiddlehead | 31 | 1.35 | 0.80 |
Can be seen that drying mode in the present invention by data in table 3, not only there is certain shortening drying time compared with prior art,
And the nutritional ingredient in fiddlehead is remained to a greater extent；Reservation of the color retention process to nutritional ingredient also has certain rush
Enter effect.
Claims (4)
1. a kind of drying means for reducing wild pteridophyte nutrition leak, including by the fiddlehead of color protection is hardened, rinsing, draining, dress
Dried after disk, precooling, it is characterised in that
（1）Color protection：Blanching temperature is 60-65 DEG C, and the blanching time is 6-8min, and the blanching is soaking bean water, soaking bean water pH with water
Value is adjusted to put it into the zinc acetate solution that mass concentration is 60mg/100g after the completion of 4.2-4.5, blanching with acetic acid, shield
Color 10 minutes；
（2）Precooling：Precooling is divided into two stages, and the first stage is refrigerated to material temperature by 1-1.2 DEG C/min of chilling rate
Spend for -10--15 DEG C, second stage is refrigerated to temperature of charge by 2.5-2.8 DEG C/min of chilling rate for -22 DEG C；
（3）Dry：It is that 350-400MHz, temperature be not high first in microwave frequency under conditions of vacuum is 0.1-0.4MPa
160-180s is handled under conditions of 40 DEG C；Then it is that 45-50 DEG C of heating plate radiant heating is produced for 4-5 hours in temperature.
2. a kind of drying means for reducing wild pteridophyte nutrition leak as claimed in claim 1, it is characterised in that described dried
Material ratio is 6.5-7.5kg/m2 in journey.
3. a kind of drying means for reducing wild pteridophyte nutrition leak as claimed in claim 1, it is characterised in that at the color protection
Selection also including fiddlehead and pretreatment, soaking sterilization before reason；The hypochlorous acid that the soaking sterilization is 4-6ppm with mass concentration
Solution soaking sterilization 20 minutes.
4. a kind of drying means for reducing wild pteridophyte nutrition leak as claimed in claim 1, it is characterised in that the soaking bean water
Preparation method after soya bean is cleaned, to be obtained within 4-5 hour with the water immersion soya bean that temperature is 60-70 DEG C, wherein soya bean is with soaking
Soaked volume ratio is 1:4-6.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077829A (en) * | 2018-01-10 | 2018-05-29 | 山东青果食品有限公司 | A kind of processing method based on reduction vegetables nutrient loss |
| CN115444101A (en) * | 2022-09-09 | 2022-12-09 | 中国人民解放军陆军勤务学院 | Method for prolonging shelf life of instant brewing rice |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN108077829A (en) * | 2018-01-10 | 2018-05-29 | 山东青果食品有限公司 | A kind of processing method based on reduction vegetables nutrient loss |
| CN115444101A (en) * | 2022-09-09 | 2022-12-09 | 中国人民解放军陆军勤务学院 | Method for prolonging shelf life of instant brewing rice |
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