CN107373506A - Low-oxygen environment dries the processing technology of Hami green tea produced in Anhui Province - Google Patents
Low-oxygen environment dries the processing technology of Hami green tea produced in Anhui Province Download PDFInfo
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- CN107373506A CN107373506A CN201710735048.0A CN201710735048A CN107373506A CN 107373506 A CN107373506 A CN 107373506A CN 201710735048 A CN201710735048 A CN 201710735048A CN 107373506 A CN107373506 A CN 107373506A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 95
- 235000009569 green tea Nutrition 0.000 title claims abstract description 95
- 229910052760 oxygen Inorganic materials 0.000 title claims abstract description 25
- 239000001301 oxygen Substances 0.000 title claims abstract description 25
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims abstract description 79
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims abstract description 79
- 238000001035 drying Methods 0.000 claims abstract description 54
- 206010021143 Hypoxia Diseases 0.000 claims abstract description 26
- 208000018875 hypoxemia Diseases 0.000 claims abstract description 26
- 206010033546 Pallor Diseases 0.000 claims abstract description 16
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 238000001291 vacuum drying Methods 0.000 claims abstract description 11
- 238000003860 storage Methods 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 241000219112 Cucumis Species 0.000 claims abstract 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 229910001868 water Inorganic materials 0.000 claims description 26
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 17
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- 239000001110 calcium chloride Substances 0.000 claims description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 238000005507 spraying Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 239000011780 sodium chloride Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 240000001980 Cucurbita pepo Species 0.000 claims description 5
- 238000003556 assay Methods 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000002525 ultrasonication Methods 0.000 claims description 5
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 5
- 239000011734 sodium Substances 0.000 abstract description 5
- 229910052708 sodium Inorganic materials 0.000 abstract description 5
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract description 4
- 102000015781 Dietary Proteins Human genes 0.000 abstract description 4
- 108010010256 Dietary Proteins Proteins 0.000 abstract description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 4
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract description 4
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 abstract description 4
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- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 238000003306 harvesting Methods 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 235000010987 pectin Nutrition 0.000 abstract description 4
- 239000001814 pectin Substances 0.000 abstract description 4
- 229920001277 pectin Polymers 0.000 abstract description 4
- 239000011574 phosphorus Substances 0.000 abstract description 4
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 4
- 239000011591 potassium Substances 0.000 abstract description 4
- 229910052700 potassium Inorganic materials 0.000 abstract description 4
- 235000019155 vitamin A Nutrition 0.000 abstract description 4
- 239000011719 vitamin A Substances 0.000 abstract description 4
- 229940045997 vitamin a Drugs 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 4
- 230000001932 seasonal effect Effects 0.000 abstract description 3
- 244000241257 Cucumis melo Species 0.000 description 68
- 102000030523 Catechol oxidase Human genes 0.000 description 8
- 108010031396 Catechol oxidase Proteins 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 238000007254 oxidation reaction Methods 0.000 description 6
- 239000000049 pigment Substances 0.000 description 6
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 4
- 102000003992 Peroxidases Human genes 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 108040007629 peroxidase activity proteins Proteins 0.000 description 4
- 238000007605 air drying Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 230000008542 thermal sensitivity Effects 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 2
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 239000013522 chelant Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 229910001431 copper ion Inorganic materials 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 229910001415 sodium ion Inorganic materials 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- 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
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
Abstract
The present invention relates to the processing technology that low-oxygen environment dries Hami green tea produced in Anhui Province, pre-processed including "Hami" melon, cleaning, color protection, blanching, hypoxemia is dried, vacuum drying, the steps such as packaging storage, rate of drying of the present invention is fast, products obtained therefrom bright in color, nutrient component damages are small, health environment-friendly, the original nutriment of "Hami" melon can be kept, rich in protein, dietary fiber, carrotene, pectin, carbohydrate, vitamin A, B, C, phosphorus, sodium, potassium etc., without high temperature and high pressure, operating efficiency is high, simple production process, it is easy to operate, pollution-free waste discharge, the advantages of processing cost is low, and production automation degree is high, good product quality, obtained Hami green tea produced in Anhui Province long shelf-life, market is provided for the seasonal harvest of "Hami" melon, improve the income of melon grower.
Description
Technical field
The invention belongs to deep-processing technical field of agricultural products, and in particular to low-oxygen environment dries the processing work of Hami green tea produced in Anhui Province
Skill.
Background technology
"Hami" melon is one of famous special product of Xinjiang of China, belongs to Curcurbitaceae, is one kind of muskmelon.China's "Hami" melon is consumed at present
Based on eating raw, deep processed product is less.Fresh goods after "Hami" melon harvesting easily rots, it is difficult to storage transport, by Hami
Drying melon section is to extend "Hami" melon storage life, the effective way of abundant "Hami" melon product.
The methods of Hami green tea produced in Anhui Province are frequently with naturally drying, heated-air drying and freeze-drying.Natural dry process is simple and easy, but
Required drying time is oversize, and is easily limited by natural conditions, influences the quality of drying "Hami" melon, or even causes rotten；Heat
Air-dried dry products obtained therefrom color and luster is dark, nutrient component damages are big；It is preferable to be freeze-dried products obtained therefrom quality, but cost is too high, no
Beneficial to industrialized production.
"Hami" melon belongs to thermal sensitivity raw material, and work in-process heat is also easy to produce a kind of boiling taste of similar pumpkin, vacuum refrigeration
Drying can keep food nutrient composition, original flavor and bioactivity to greatest extent.Can solve the thermal sensitivity in "Hami" melon processing
Spoiled problem, be advantageous to keep nutrition and the color, smell and taste of "Hami" melon, produce high-grade "Hami" melon converted products, this is to further strengthening
The deep processing of Xinjiang honey melon, improve its added value and have great importance.
Currently used drying means has three kinds.First, heated-air drying, due to the higher fruit of "Hami" melon category sugar content, matter
Ground is soft, easy brown stain, and according to heated-air drying, then the organoleptic properties such as the color of product, shape are undesirable.2nd, vacuum refrigeration is done
It is dry, during vacuum freeze drying, material always low temperature, hypoxemia, lucifuge environment in, therefore its nutrient component damages compared with
It is small, but Hami green tea produced in Anhui Province brightness dried out declines, red degree declines, the increase of yellow degree.3rd, hypoxemia is dried, and has heat
Efficiency high, energy-conservation, drying temperature are low, the quality better of dried object and it is hygienic the features such as, be particularly suitable for that nutritious, moisture content is high
With the vegetables of thermal sensitivity and the drying of fish material, widely used.But the hypoxemia that uses at present dry exist it is following
Problem：1）, dry the middle and later periods, slow drying speed, drying time length；2）, hypoxemia dry need discontinuous operation, operating efficiency
It is low.
The content of the invention
It is an object of the invention to：For above-mentioned deficiency, the invention provides low-oxygen environment to dry Hami green tea produced in Anhui Province
Processing technology.Rate of drying of the present invention is fast, and products obtained therefrom bright in color, nutrient component damages are small, health environment-friendly, can keep
The original nutriment of "Hami" melon, rich in protein, dietary fiber, carrotene, pectin, carbohydrate, vitamin A, B, C, phosphorus, sodium,
Potassium etc., no high temperature and high pressure, operating efficiency are high, simple production process, easy to operate, pollution-free waste discharge, processing cost
The advantages of low, and production automation degree is high, good product quality, obtained Hami green tea produced in Anhui Province long shelf-life, is that "Hami" melon is seasonal
Harvest provides market, improves the income of melon grower.
In order to achieve the above object, present invention employs following technical scheme：
A kind of low-oxygen environment dries the processing technology of Hami green tea produced in Anhui Province, comprises the following steps：
（1）"Hami" melon pre-processes：Not damaged, disease-free "Hami" melon are chosen, it is standby after with running water, "Hami" melon is cleaned up
With；
（2）Cleaning：With 0.1% watery hydrochloric acid cleaning step（1）Treated "Hami" melon, "Hami" melon is removed the peel afterwards, removes flesh, and
"Hami" melon is cut into sheet, slice thickness is 5~8mm；
（3）Color protection：By step（2）Treated Hami green tea produced in Anhui Province are put into colour protecting liquid, color protection 20~25min of curable type, in color protection
During apply frequency be 20~25kHz 5~8min of ultrasonication, color protection terminate after by Hami green tea produced in Anhui Province take out drain standby
With；
（4）Blanching：By step（3）Hami green tea produced in Anhui Province after color protection be placed in temperature be blanching 1.5 in 95~100 DEG C of boiling water~
3min, Hami green tea produced in Anhui Province are put into the cold water that temperature is 3~5 DEG C stand 55~65s afterwards, taken out Hami green tea produced in Anhui Province, drain standby
With；
（5）Hypoxemia is dried：By step（4）Hami green tea produced in Anhui Province after blanching are laid on material disc, between the green tea produced in Anhui Province of Hami at intervals of 1~
2cm, 1~1.5h is first dried using circulating air, is then put into Hami green tea produced in Anhui Province in the hothouse of low-oxygen environment hypoxemia drying machine
It is dried, drying time is 1~2h；
（6）Vacuum drying：By step（5）The dried Hami green tea produced in Anhui Province of hypoxemia, which are placed in vacuum drying chamber, dries 5.5~7.5h, does
Dry house vacuum degree is 1.5~3KPa, and drying temperature is 35~45 DEG C；
（7）Packaging storage：Dried Hami green tea produced in Anhui Province are disappeared through Hami green tea produced in Anhui Province end through microwave disinfection again, are cooled to 20~25 DEG C
Afterwards, load food pack, after the assay was approved, be placed in lucifuge at 20~25 DEG C and store, produce dry Hami green tea produced in Anhui Province.
Further, in step（3）, the colour protecting liquid is made up of citric acid, calcium chloride, sodium chloride and water, wherein often
3~7g of citric acid, 1.5~3g of calcium chloride, 1.5~3g of sodium chloride are added in 1000ml colour protecting liquids, surplus is pure water.
Further, in step（5）, the circulating air, which is dried, is divided into three steps：The first step controls 46~48 DEG C of dryings 30
~50min, is cooled to room temperature, fog is sprayed on "Hami" melon surface with spraying machine, the temperature of the fog is 20~23 DEG C, is kept
It is 75~85% to dehydrate room humidity, and the time is 10~15min, and second step controls 46~48 DEG C, after drying 65~85min,
Room temperature is cooled to, fog is sprayed on "Hami" melon surface with spraying machine, the temperature of the fog is 20~23 DEG C, keeps dehydrating
Room humidity is 55~65%, and the time is 10~15min, and the 3rd step controls 50~60 DEG C, dries 5~7h, and Hami sugar-preserved gourd has been dried
Finish.
Further, in step（5）, it is 45~55 DEG C that room temperature is dried in the drying process, wind speed of blast blower is 2~
3m/s, oxygen purity is 6~12% in hothouse.
Further, in step（7）, the temperature of the microwave disinfection is 50~65 DEG C, and the time is 0.5~2h, and frequency is
2200~2500MHz, power are 5~8kw.
In summary, the present invention has the positive effect that as a result of such scheme：
（1）Rate of drying of the present invention is fast, and products obtained therefrom bright in color, nutrient component damages are small, health environment-friendly, can keep Hami
The original nutriment of melon, rich in protein, dietary fiber, carrotene, pectin, carbohydrate, vitamin A, B, C, phosphorus, sodium, potassium
High Deng, no high temperature and high pressure, operating efficiency, simple production process, easy to operate, pollution-free waste discharge, processing cost are low
The advantages of, and production automation degree is high, good product quality, obtained Hami green tea produced in Anhui Province long shelf-life, being that "Hami" melon is seasonal receives
Offer market is provided, improves the income of melon grower.
（2）Characteristic of the present invention according to the Browning Mechanism and Hami green tea produced in Anhui Province of Hami green tea produced in Anhui Province in dehydration process, prepares Hami
Green tea produced in Anhui Province, hypoxemia is dried and vacuum dehydrating at lower temperature is combined, reduces energy consumption for drying, avoided hypoxemia from drying the phase after the drying and dry effect
Rate is low, dries the shortcomings that required time is long, and carries out hypoxemia drying and vacuum dehydrating at lower temperature again after color protection and scalding treatment
It is effective to avoid Hami green tea produced in Anhui Province brightness and decline, the problem of color change；The citric acid of colour protecting liquid can chelate polyphenol oxidase
Activated centre copper ion, the pH value on Hami green tea produced in Anhui Province surface is reduced, suppress the activity of polyphenol oxidase, suppress the phenols in "Hami" melon
Material oxidation generation quinone, reduces ascorbic oxidational losses, avoids in drying process oxidation to Hami green tea produced in Anhui Province color and luster and matter
Infringement in terms of structure, obtain the drying product of natural in color；"Hami" melon is handled using ultrasonic wave, can effectively be played
Bactericidal action, extend the storage time of "Hami" melon；Peroxidase in "Hami" melon can effectively be suppressed by scalding treatment
(POD) and polyphenol oxidase (PPO) activity, it is therefore prevented that enzymatic browning reaction generation；With the pH of citric acid regulation "Hami" melon
Value, addition calcium ion and sodium ion enhance the stability of Hami green tea produced in Anhui Province pigment, reduce the "Hami" melon caused by oxidation reaction
Pigment loses and overcomes influence of other metal ions to pigment, has important application prospect and popularizing value.
Embodiment
The processing technology of Hami green tea produced in Anhui Province is dried to low-oxygen environment of the present invention with reference to embodiment, is described further.
Embodiment 1
A kind of low-oxygen environment dries the processing technology of Hami green tea produced in Anhui Province, comprises the following steps：
（1）"Hami" melon pre-processes：Not damaged, disease-free "Hami" melon are chosen, it is standby after with running water, "Hami" melon is cleaned up
With；
（2）Cleaning：With 0.1% watery hydrochloric acid cleaning step（1）Treated "Hami" melon, "Hami" melon is removed the peel afterwards, removes flesh, and
"Hami" melon is cut into sheet, slice thickness 5mm；
（3）Color protection：By step（2）Treated Hami green tea produced in Anhui Province are put into colour protecting liquid, color protection curable type 20min, in the process of color protection
Middle to apply the ultrasonication 5min that frequency is 20kHz, color protection drains the taking-up of Hami green tea produced in Anhui Province after terminating rear standby；The color protection
Liquid is made up of citric acid, calcium chloride, sodium chloride and water, wherein added in per 1000ml colour protecting liquids citric acid 3g, calcium chloride 1.5g,
Sodium chloride 1.5g, surplus are pure water；
（4）Blanching：By step（3）Hami green tea produced in Anhui Province after color protection are placed in blanching 1.5min in the boiling water that temperature is 95 DEG C, afterwards will
Hami green tea produced in Anhui Province are put into the cold water that temperature is 3 DEG C and stand 55s, take out Hami green tea produced in Anhui Province, drain rear standby；
（5）Hypoxemia is dried：By step（4）Hami green tea produced in Anhui Province after blanching are laid on material disc, between the green tea produced in Anhui Province of Hami at intervals of
1cm, 1h is first dried using circulating air, then Hami green tea produced in Anhui Province are put into the hothouse of low-oxygen environment hypoxemia drying machine and done
It is dry, drying time 1h；The circulating air, which is dried, is divided into three steps：The first step controls 46 DEG C of dry 30min, is cooled to room temperature,
Fog is sprayed on "Hami" melon surface with spraying machine, the temperature of the fog is 20 DEG C, and it is 75% that holding, which dehydrates room humidity, when
Between be 10min, second step controls 46 DEG C, after drying 65min, is cooled to room temperature, sprays fog on "Hami" melon surface with spraying machine,
The temperature of the fog is 20 DEG C, and it is 55% that holding, which dehydrates room humidity, and time 10min, the 3rd step controls 50 DEG C, is dried
5h, Hami sugar-preserved gourd are dried and finished；It is 45 DEG C, wind speed of blast blower 2m/s that room temperature is dried in the drying process, in hothouse
Oxygen purity is 6%；
（6）Vacuum drying：By step（5）The dried Hami green tea produced in Anhui Province of hypoxemia, which are placed in vacuum drying chamber, dries 5.5h, hothouse
Interior vacuum is 1.5KPa, and drying temperature is 35 DEG C；
（7）Packaging storage：Dried Hami green tea produced in Anhui Province are disappeared through Hami green tea produced in Anhui Province end through microwave disinfection again, after being cooled to 20 DEG C, dress
Enter food pack, after the assay was approved, be placed in lucifuge at 20 DEG C and store, produce dry Hami green tea produced in Anhui Province；The microwave disinfection
Temperature be 50 DEG C, time 0.5h, frequency 2200MHz, power 5kw.
Embodiment 2
A kind of low-oxygen environment dries the processing technology of Hami green tea produced in Anhui Province, comprises the following steps：
（1）"Hami" melon pre-processes：Not damaged, disease-free "Hami" melon are chosen, it is standby after with running water, "Hami" melon is cleaned up
With；
（2）Cleaning：With 0.1% watery hydrochloric acid cleaning step（1）Treated "Hami" melon, "Hami" melon is removed the peel afterwards, removes flesh, and
"Hami" melon is cut into sheet, slice thickness 8mm；
（3）Color protection：By step（2）Treated Hami green tea produced in Anhui Province are put into colour protecting liquid, color protection curable type 25min, in the process of color protection
Middle to apply the ultrasonication 8min that frequency is 25kHz, color protection drains the taking-up of Hami green tea produced in Anhui Province after terminating rear standby；The color protection
Liquid is made up of citric acid, calcium chloride, sodium chloride and water, wherein adding citric acid 7g, calcium chloride 3g, chlorine in per 1000ml colour protecting liquids
Change sodium 3g, surplus is pure water；
（4）Blanching：By step（3）Hami green tea produced in Anhui Province after color protection are placed in blanching 3min in the boiling water that temperature is 100 DEG C, will breathe out afterwards
Close green tea produced in Anhui Province are put into the cold water that temperature is 5 DEG C and stand 65s, take out Hami green tea produced in Anhui Province, drain rear standby；
（5）Hypoxemia is dried：By step（4）Hami green tea produced in Anhui Province after blanching are laid on material disc, between the green tea produced in Anhui Province of Hami at intervals of
2cm, 1.5h is first dried using circulating air, then Hami green tea produced in Anhui Province are put into the hothouse of low-oxygen environment hypoxemia drying machine and carried out
Dry, drying time 2h；The circulating air, which is dried, is divided into three steps：The first step controls 48 DEG C of dry 50min, is cooled to room
Temperature, fog is sprayed on "Hami" melon surface with spraying machine, the temperature of the fog is 23 DEG C, and holding dehydrates room humidity and is
85%, time 15min, second step control 48 DEG C, after drying 85min, are cooled to room temperature, are sprayed with spraying machine on "Hami" melon surface
Fog is spilt, the temperature of the fog is 23 DEG C, and it is 65% that holding, which dehydrates room humidity, time 15min, the 3rd step control 60
DEG C, 7h is dried, Hami sugar-preserved gourd is dried and finished；It is 55 DEG C, wind speed of blast blower 3m/s that room temperature is dried in the drying process, is done
Dry indoor oxygen volume fraction is 12%；
（6）Vacuum drying：By step（5）The dried Hami green tea produced in Anhui Province of hypoxemia, which are placed in vacuum drying chamber, dries 7.5h, hothouse
Interior vacuum is 3KPa, and drying temperature is 45 DEG C；
（7）Packaging storage：Dried Hami green tea produced in Anhui Province are disappeared through Hami green tea produced in Anhui Province end through microwave disinfection again, after being cooled to 25 DEG C, dress
Enter food pack, after the assay was approved, be placed in lucifuge at 25 DEG C and store, produce dry Hami green tea produced in Anhui Province；The microwave disinfection
Temperature be 65 DEG C, time 2h, frequency 2500MHz, power 8kw.
Embodiment 3
A kind of low-oxygen environment dries the processing technology of Hami green tea produced in Anhui Province, comprises the following steps：
（1）"Hami" melon pre-processes：Not damaged, disease-free "Hami" melon are chosen, it is standby after with running water, "Hami" melon is cleaned up
With；
（2）Cleaning：With 0.1% watery hydrochloric acid cleaning step（1）Treated "Hami" melon, "Hami" melon is removed the peel afterwards, removes flesh, and
"Hami" melon is cut into sheet, slice thickness is 6~7mm；
（3）Color protection：By step（2）Treated Hami green tea produced in Anhui Province are put into colour protecting liquid, color protection 22~24min of curable type, in color protection
During apply frequency be 22~24kHz 6~8min of ultrasonication, color protection terminate after by Hami green tea produced in Anhui Province take out drain standby
With；The colour protecting liquid is made up of citric acid, calcium chloride, sodium chloride and water, wherein added in per 1000ml colour protecting liquids citric acid 4~
5.5g, 1.5~2.5g of calcium chloride, 1.5~2.5g of sodium chloride, surplus are pure water；
（4）Blanching：By step（3）Hami green tea produced in Anhui Province after color protection be placed in temperature be blanching 1.5 in 96~98 DEG C of boiling water~
2.5min, Hami green tea produced in Anhui Province are put into the cold water that temperature is 4~5 DEG C stand 55~60s afterwards, Hami green tea produced in Anhui Province are taken out, after draining
It is standby；
（5）Hypoxemia is dried：By step（4）Hami green tea produced in Anhui Province after blanching are laid on material disc, at intervals of 1.5 between the green tea produced in Anhui Province of Hami
~2cm, 1.2~1.5h is first dried using circulating air, then Hami green tea produced in Anhui Province are put into the drying of low-oxygen environment hypoxemia drying machine
It is dried in room, drying time is 1.5~2h；The circulating air, which is dried, is divided into three steps：The first step controls 47~48 DEG C to do
Dry 35~45min, is cooled to room temperature, and fog is sprayed on "Hami" melon surface with spraying machine, and the temperature of the fog is 20~23 DEG C,
It is 75~80% that holding, which dehydrates room humidity, and the time is 12~15min, and second step controls 47~48 DEG C, dries 70~80min
Afterwards, room temperature is cooled to, fog is sprayed on "Hami" melon surface with spraying machine, the temperature of the fog is 21~23 DEG C, keeps dehydration
Drying shed humidity is 58~62%, and the time is 12~15min, and the 3rd step controls 52~58 DEG C, dries 5.5~6.5h, "Hami" melon
Bar is dried and finished；It is 48~52 DEG C that room temperature is dried in the drying process, and wind speed of blast blower is 2.3~2.7m/s, hothouse
Interior oxygen purity is 8~10%；
（6）Vacuum drying：By step（5）The dried Hami green tea produced in Anhui Province of hypoxemia, which are placed in vacuum drying chamber, dries 6~7h, hothouse
Interior vacuum is 1.5~2.5KPa, and drying temperature is 37~42 DEG C；
（7）Packaging storage：Dried Hami green tea produced in Anhui Province are disappeared through Hami green tea produced in Anhui Province end through microwave disinfection again, are cooled to 22~25 DEG C
Afterwards, load food pack, after the assay was approved, be placed in lucifuge at 22~25 DEG C and store, produce dry Hami green tea produced in Anhui Province；It is described
The temperature of microwave disinfection is 55~60 DEG C, and the time is 1~1.5h, and frequency is 2300~2400MHz, and power is 6~7kw.
In summary, rate of drying of the present invention is fast, and products obtained therefrom bright in color, nutrient component damages are small, health environment-friendly, energy
Enough keep the original nutriment of "Hami" melon, rich in protein, dietary fiber, carrotene, pectin, carbohydrate, vitamin A, B, C,
Phosphorus, sodium, potassium etc., no high temperature and high pressure, operating efficiency are high, simple production process, easy to operate, pollution-free waste discharge plus
The advantages of work cost is low, and production automation degree is high, good product quality, obtained Hami green tea produced in Anhui Province long shelf-life, is "Hami" melon
Seasonality harvest provides market, improves the income of melon grower.The present invention is losing according to the Browning Mechanism and Hami green tea produced in Anhui Province of Hami green tea produced in Anhui Province
Characteristic during water, Hami green tea produced in Anhui Province are prepared, hypoxemia is dried and vacuum dehydrating at lower temperature is combined, energy consumption for drying is reduced, avoids
Phase drying efficiency is low after the drying for hypoxemia drying, dries the shortcomings that required time is long, and enter again after color protection and scalding treatment
Row hypoxemia is dried and vacuum dehydrating at lower temperature effectively avoids Hami green tea produced in Anhui Province brightness and declined, the problem of color change；Colour protecting liquid
Citric acid can chelate polyphenol oxidase activity center copper ion, reduce the pH value on Hami green tea produced in Anhui Province surface, suppress polyphenol oxidase
Activity, suppress "Hami" melon in aldehydes matter oxidation generation quinone, reduce ascorbic oxidational losses, avoid in drying process
Oxidation obtains the drying product of natural in color to the infringement in terms of Hami green tea produced in Anhui Province color and luster and texture；Using ultrasonic wave to breathing out
Close melon is handled, and can effectively play bactericidal action, extends the storage time of "Hami" melon；Can be effective by scalding treatment
Suppression "Hami" melon in the activity of peroxidase (POD) and polyphenol oxidase (PPO), it is therefore prevented that enzymatic browning reaction hair
It is raw；The stability of Hami green tea produced in Anhui Province pigment is enhanced with the pH value of citric acid regulation "Hami" melon, addition calcium ion and sodium ion, is reduced
"Hami" melon pigment loses and overcomes influence of other metal ions to pigment caused by oxidation reaction, has important application
Prospect and popularizing value.
The preferred embodiment of invention is the foregoing is only, is not intended to limit the invention, all spirit in the present invention
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (5)
1. a kind of low-oxygen environment dries the processing technology of Hami green tea produced in Anhui Province, it is characterised in that comprises the following steps：
（1）"Hami" melon pre-processes：Not damaged, disease-free "Hami" melon are chosen, it is standby after with running water, "Hami" melon is cleaned up
With；
（2）Cleaning：With 0.1% watery hydrochloric acid cleaning step（1）Treated "Hami" melon, "Hami" melon is removed the peel afterwards, removes flesh, and
"Hami" melon is cut into sheet, slice thickness is 5~8mm；
（3）Color protection：By step（2）Treated Hami green tea produced in Anhui Province are put into colour protecting liquid, color protection 20~25min of curable type, in color protection
During apply frequency be 20~25kHz 5~8min of ultrasonication, color protection terminate after by Hami green tea produced in Anhui Province take out drain standby
With；
（4）Blanching：By step（3）Hami green tea produced in Anhui Province after color protection be placed in temperature be blanching 1.5 in 95~100 DEG C of boiling water~
3min, Hami green tea produced in Anhui Province are put into the cold water that temperature is 3~5 DEG C stand 55~65s afterwards, taken out Hami green tea produced in Anhui Province, drain standby
With；
（5）Hypoxemia is dried：By step（4）Hami green tea produced in Anhui Province after blanching are laid on material disc, between the green tea produced in Anhui Province of Hami at intervals of 1~
2cm, 1~1.5h is first dried using circulating air, is then put into Hami green tea produced in Anhui Province in the hothouse of low-oxygen environment hypoxemia drying machine
It is dried, drying time is 1~2h；
（6）Vacuum drying：By step（5）The dried Hami green tea produced in Anhui Province of hypoxemia, which are placed in vacuum drying chamber, dries 5.5~7.5h, does
Dry house vacuum degree is 1.5~3KPa, and drying temperature is 35~45 DEG C；
（7）Packaging storage：Dried Hami green tea produced in Anhui Province are disappeared through Hami green tea produced in Anhui Province end through microwave disinfection again, are cooled to 20~25 DEG C
Afterwards, load food pack, after the assay was approved, be placed in lucifuge at 20~25 DEG C and store, produce dry Hami green tea produced in Anhui Province.
2. low-oxygen environment according to claim 1 dries the processing technology of Hami green tea produced in Anhui Province, it is characterised in that：In step（3）,
The colour protecting liquid is made up of citric acid, calcium chloride, sodium chloride and water, wherein added in per 1000ml colour protecting liquids 3~7g of citric acid,
1.5~3g of calcium chloride, 1.5~3g of sodium chloride, surplus are pure water.
3. low-oxygen environment according to claim 1 dries the processing technology of Hami green tea produced in Anhui Province, it is characterised in that：In step（5）,
The circulating air, which is dried, is divided into three steps：The first step controls 46~48 DEG C of dry 30~50min, is cooled to room temperature, uses spraying machine
Fog is sprayed on "Hami" melon surface, the temperature of the fog is 20~23 DEG C, and it is 75~85% that holding, which dehydrates room humidity, when
Between be 10~15min, second step controls 46~48 DEG C, after drying 65~85min, room temperature is cooled to, with spraying machine in "Hami" melon
Fog is sprayed on surface, and the temperature of the fog is 20~23 DEG C, and holding dehydrates room humidity as 55~65%, and the time is 10~
15min, the 3rd step control 50~60 DEG C, dry 5~7h, and Hami sugar-preserved gourd is dried and finished.
4. low-oxygen environment according to claim 1 dries the processing technology of Hami green tea produced in Anhui Province, it is characterised in that：In step（5）,
It is 45~55 DEG C that room temperature is dried in the drying process, and wind speed of blast blower is 2~3m/s, and oxygen purity is in hothouse
6~12%.
5. low-oxygen environment according to claim 1 dries the processing technology of Hami green tea produced in Anhui Province, it is characterised in that：In step（7）,
The temperature of the microwave disinfection is 50~65 DEG C, and the time is 0.5~2h, and frequency is 2200~2500MHz, and power is 5~8kw.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953296A (en) * | 2019-04-11 | 2019-07-02 | 新疆维吾尔自治区葡萄瓜果研究所 | A kind of "Hami" melon is dry and preparation method thereof |
| CN113273674A (en) * | 2021-05-12 | 2021-08-20 | 新疆农垦科学院 | Combined drying method and device for Hami melons |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416475B (en) * | 2013-08-29 | 2014-12-10 | 河南科技大学 | Method for drying Hami melon slices by nitrogen source low oxygen heat pump |
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2017
- 2017-08-24 CN CN201710735048.0A patent/CN107373506A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416475B (en) * | 2013-08-29 | 2014-12-10 | 河南科技大学 | Method for drying Hami melon slices by nitrogen source low oxygen heat pump |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953296A (en) * | 2019-04-11 | 2019-07-02 | 新疆维吾尔自治区葡萄瓜果研究所 | A kind of "Hami" melon is dry and preparation method thereof |
| CN113273674A (en) * | 2021-05-12 | 2021-08-20 | 新疆农垦科学院 | Combined drying method and device for Hami melons |
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