CN107996684A - 一种基于热风干燥的脱水番茄的制备方法 - Google Patents
一种基于热风干燥的脱水番茄的制备方法 Download PDFInfo
- Publication number
- CN107996684A CN107996684A CN201711437854.6A CN201711437854A CN107996684A CN 107996684 A CN107996684 A CN 107996684A CN 201711437854 A CN201711437854 A CN 201711437854A CN 107996684 A CN107996684 A CN 107996684A
- Authority
- CN
- China
- Prior art keywords
- tomato
- heated
- air drying
- treatment
- blanching
- 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
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 58
- 240000003768 Solanum lycopersicum Species 0.000 title claims abstract description 53
- 238000007605 air drying Methods 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims abstract description 22
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 22
- 206010033546 Pallor Diseases 0.000 claims abstract description 20
- 239000012530 fluid Substances 0.000 claims abstract description 14
- 239000011259 mixed solution Substances 0.000 claims abstract description 14
- 239000000243 solution Substances 0.000 claims abstract description 13
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000011780 sodium chloride Substances 0.000 claims abstract description 11
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 9
- 238000012216 screening Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims description 5
- 239000011592 zinc chloride Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 1
- 239000002932 luster Substances 0.000 abstract description 6
- 230000018044 dehydration Effects 0.000 abstract description 5
- 238000006297 dehydration reaction Methods 0.000 abstract description 5
- 230000014759 maintenance of location Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000000378 dietary effect Effects 0.000 abstract description 3
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 239000004519 grease Substances 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 241000227653 Lycopersicon Species 0.000 abstract 5
- 235000013311 vegetables Nutrition 0.000 description 13
- 235000016709 nutrition Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 244000061458 Solanum melongena Species 0.000 description 3
- 235000002597 Solanum melongena Nutrition 0.000 description 3
- 239000000428 dust Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000575 pesticide Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- 238000007792 addition Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种基于热风干燥的脱水番茄的制备方法,按照如下步骤进行:番茄筛选除杂洗净后,切成薄片;配制NaCl和NaHCO3的混合溶液,充分搅拌均匀后于混合溶液中加入ZnCl2,制成漂烫液;将番茄薄片加入至漂烫液中热烫处理,冷却至室温;将食盐、磷酸和Vc混合后配制处理液,将漂烫处理后的番茄片浸入处理液中护色处理10‑15min;将处理后的番茄薄片置于55℃环境下热风干燥1‑2h,得到脱水番茄。本发明将经过漂烫处理的番茄进行热风干燥脱水,避免了产品皱缩度大、复水性差、色泽易褐变等缺点,提高蛋白质的含量,防止油脂腐败变味,提高膳食纤维素,有效降低能耗和生产周期,降低脱水加工成本,有利于以较高的性价比提高市场占有率。
Description
技术领域
本发明属于脱水蔬菜技术领域,特别是涉及一种基于热风干燥的脱水番茄的制备方法。
背景技术
蔬菜是在人们生活中是不可缺少的,蔬菜中的很多营养是人们身体健康所必需的,随着人们生活节奏的加快和生活品质的提高,人们希望在任何季节都能够吃到想吃的蔬菜,因此为了延长蔬菜的保存时间,同时蔬菜中的营养又不会丢失,人们选择一部分可以脱水的蔬菜进行脱水,来达到保存时间的延长。
脱水蔬菜又称复水菜,是将新鲜蔬菜经过洗涤、烘干等加工制作,脱去蔬菜中大部分水分后而制成的一种干菜。蔬菜原有色泽和营养成分基本保持不变。既易于贮存和运输,又能有效地调节蔬菜生产淡旺季节。食用时只要将其浸入清水中即可复原,并保留蔬菜原来的色泽、营养和风味。
发明内容
本发明的目的在于提供一种基于热风干燥的脱水番茄的制备方法,提高蛋白质的含量,防止油脂腐败变味,提高膳食纤维素,有效降低能耗和生产周期。
本发明是通过以下技术方案实现的:
一种基于热风干燥的脱水番茄的制备方法,按照如下步骤进行:
S1、番茄筛选除杂洗净后,切成薄片;
S2、配制NaCl和NaHCO3的混合溶液,充分搅拌均匀后于混合溶液中加入ZnCl2,制成漂烫液;
S3、将番茄薄片加入至漂烫液中热烫处理,冷却至室温;
S4、将食盐、磷酸和Vc混合后配制处理液,将漂烫处理后的番茄片浸入处理液中护色处理10-15min;
S5、将处理后的番茄薄片置于55℃环境下热风干燥1-2h,得到脱水番茄。
进一步地,所述番茄薄片为5x5x2cm。
进一步地,所述混合溶液中NaCl浓度为40-80g/L,NaHCO3浓度为40-60g/L,ZnCl2质量分数为0.05%。
进一步地,所述热烫处理温度为90-95℃,时间为250-300s。
进一步地,所述处理液中食盐质量分数为4.5-5%、磷酸质量分数为0.02-0.05%、Vc质量分数为0.03-0.05%。
本发明具有以下有益效果:
本发明将经过漂烫处理的番茄进行热风干燥脱水,避免了产品皱缩度大、复水性差、色泽易褐变等缺点,提高蛋白质的含量,防止油脂腐败变味,提高膳食纤维素,有效降低能耗和生产周期,降低脱水加工成本,有利于以较高的性价比提高市场占有率。
当然,实施本发明的任一产品并不一定需要同时达到以上所述的所有优点。
具体实施方式
本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其它实施例,都属于本发明保护的范围。
本发明为一种基于热风干燥的脱水番茄的制备方法,该方法具体步骤如下:
实施例1
S1、番茄筛选后用清水清洗番茄2遍,洗去番茄表面的灰尘、泥沙和残留农药,将番茄切成5x5x2cm的薄片;
较优的,剔除虫蛀、霉变和伤口大的番茄,选择成熟度及色泽较好的番茄;
S2、配制NaCl和NaHCO3的混合溶液,其中NaCl浓度为40g/L,NaHCO3浓度为40g/L,充分搅拌均匀后于混合溶液中加入质量分数为0.05%ZnCl2,制成漂烫液;
S3、将番茄薄片加入至漂烫液中,90℃热烫处理250s,冷却至室温;
S4、将食盐、磷酸和Vc混合后配制处理液,其中食盐质量分数为4.5%、磷酸质量分数为0.02%、Vc质量分数为0.03%,将漂烫处理后的番茄片浸入处理液中护色处理10min;
S5、将处理后的番茄薄片置于55℃环境下热风干燥1h,得到脱水番茄。
实施例2
S1、番茄筛选后用清水清洗番茄3遍,洗去番茄表面的灰尘、泥沙和残留农药,将番茄切成5x5x2cm的薄片;
较优的,剔除虫蛀、霉变和伤口大的番茄,选择成熟度及色泽较好的番茄;
S2、配制NaCl和NaHCO3的混合溶液,其中NaCl浓度为80g/L,NaHCO3浓度为60g/L,充分搅拌均匀后于混合溶液中加入质量分数为0.05%ZnCl2,制成漂烫液;
S3、将番茄薄片加入至漂烫液中,95℃热烫处理300s,冷却至室温;
S4、将食盐、磷酸和Vc混合后配制处理液,其中食盐质量分数为5%、磷酸质量分数为0.05%、Vc质量分数为0.05%,将漂烫处理后的番茄片浸入处理液中护色处理15min;
S5、将处理后的番茄薄片置于55℃环境下热风干燥2h,得到脱水番茄。
实施例3
S1、番茄筛选后用清水清洗番茄3遍,洗去番茄表面的灰尘、泥沙和残留农药,将番茄切成5x5x2cm的薄片;
较优的,剔除虫蛀、霉变和伤口大的番茄,选择成熟度及色泽较好的番茄;
S2、配制NaCl和NaHCO3的混合溶液,其中NaCl浓度为60g/L,NaHCO3浓度为50g/L,充分搅拌均匀后于混合溶液中加入质量分数为0.05%ZnCl2,制成漂烫液;
S3、将番茄薄片加入至漂烫液中,92℃热烫处理280s,冷却至室温;
S4、将食盐、磷酸和Vc混合后配制处理液,其中食盐质量分数为4.8%、磷酸质量分数为0.024%、Vc质量分数为0.04%,将漂烫处理后的番茄片浸入处理液中护色处理13min;
S5、将处理后的番茄薄片置于55℃环境下热风干燥1.5h,得到脱水番茄。
以上内容仅仅是对本发明所作的举例和说明,所属本技术领域的技术人员对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代,只要不偏离发明或者超越本权利要求书所定义的范围,均应属于本发明的保护范围。
Claims (5)
1.一种基于热风干燥的脱水番茄的制备方法,其特征在于,按照如下步骤进行:
S1、番茄筛选除杂洗净后,切成薄片;
S2、配制NaCl和NaHCO3的混合溶液,充分搅拌均匀后于混合溶液中加入ZnCl2,制成漂烫液;
S3、将番茄薄片加入至漂烫液中热烫处理,冷却至室温;
S4、将食盐、磷酸和Vc混合后配制处理液,将漂烫处理后的番茄片浸入处理液中护色处理10-15min;
S5、将处理后的番茄薄片置于55℃环境下热风干燥1-2h,得到脱水番茄。
2.根据权利要求1所述的一种基于热风干燥的脱水番茄的制备方法,其特征在于:所述番茄薄片为5x5x2cm。
3.根据权利要求1所述的一种基于热风干燥的脱水番茄的制备方法,其特征在于:所述混合溶液中NaCl浓度为40-80g/L,NaHCO3浓度为40-60g/L,ZnCl2质量分数为0.05%。
4.根据权利要求1所述的一种基于热风干燥的脱水番茄的制备方法,其特征在于:所述热烫处理温度为90-95℃,时间为250-300s。
5.根据权利要求1所述的一种基于热风干燥的脱水番茄的制备方法,其特征在于:所述处理液中食盐质量分数为4.5-5%、磷酸质量分数为0.02-0.05%、Vc质量分数为0.03-0.05%。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711437854.6A CN107996684A (zh) | 2017-12-26 | 2017-12-26 | 一种基于热风干燥的脱水番茄的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711437854.6A CN107996684A (zh) | 2017-12-26 | 2017-12-26 | 一种基于热风干燥的脱水番茄的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107996684A true CN107996684A (zh) | 2018-05-08 |
Family
ID=62061558
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201711437854.6A Pending CN107996684A (zh) | 2017-12-26 | 2017-12-26 | 一种基于热风干燥的脱水番茄的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107996684A (zh) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103271140A (zh) * | 2013-05-31 | 2013-09-04 | 付晓陆 | 一种脱水榨菜叶的加工方法 |
CN103461464A (zh) * | 2013-09-10 | 2013-12-25 | 兴化市绿禾食品有限公司 | 一种脱水番茄的加工方法 |
-
2017
- 2017-12-26 CN CN201711437854.6A patent/CN107996684A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103271140A (zh) * | 2013-05-31 | 2013-09-04 | 付晓陆 | 一种脱水榨菜叶的加工方法 |
CN103461464A (zh) * | 2013-09-10 | 2013-12-25 | 兴化市绿禾食品有限公司 | 一种脱水番茄的加工方法 |
Non-Patent Citations (2)
Title |
---|
张存莉: "《蔬菜贮藏与加工技术》", 31 March 2008 * |
王浩: "脱水番茄加工工艺的研究", 《中国优秀硕士学位论文全文数据库(电子期刊)》 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104824117A (zh) | 水产品保鲜剂 | |
CN106819088A (zh) | 一种红阳猕猴桃常温贮藏保鲜操作方法 | |
CN107251983A (zh) | 一种浸渍预处理与真空微波联合冷冻干燥制备草莓休闲脆的方法 | |
CN101695396A (zh) | 即食海参的制备方法 | |
CN105325928A (zh) | 一种去腥泥鳅粉的加工工艺 | |
CN105077384A (zh) | 一种即食虾干及其保鲜生产方法 | |
KR100683945B1 (ko) | 해조류를 함유하는 조미뱅어포의 제조방법 | |
CN107996684A (zh) | 一种基于热风干燥的脱水番茄的制备方法 | |
CN103263035A (zh) | 一种炒盐腌制红心咸鸭蛋的方法 | |
JP5537075B2 (ja) | 漬物の製造方法 | |
CN104432219A (zh) | 一种萝卜丝糟鱼的生产方法 | |
CN105433140A (zh) | 一种腊肉的制备方法 | |
KR101609546B1 (ko) | 모시 젓갈 및 이의 제조방법 | |
CN106858417A (zh) | 一种低盐风味淡水鱼干的制备工艺 | |
CN106857805A (zh) | 一种促进黄花菜褪绿黄化的方法 | |
JPS60149355A (ja) | 野菜シ−トの製造法 | |
CN105875796A (zh) | 一种冷冻鲣鱼鱼块品质改良剂及其制备方法、应用 | |
CN105558772A (zh) | 一种米线的生产方法 | |
Oyebanji et al. | Effect of pre-drying treatments on utilizability of sweet potato tubers for production of chips for confectionery flour | |
CN108142544A (zh) | 一种基于真空冷冻干燥的脱水青椒的制备方法 | |
CN106579001A (zh) | 一种牦牛火腿腌制方法 | |
KR0128215B1 (ko) | 조개젓의 제조방법 | |
KR20110108028A (ko) | 생선 육수의 저온건조에 의한 분말화 공정 | |
CN104939019A (zh) | 一种腌制调味料 | |
KR100849059B1 (ko) | 김국용 초사리김의 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |