CN108967515A - 一种采用热风干燥法加工脱水蔬菜的工艺 - Google Patents
一种采用热风干燥法加工脱水蔬菜的工艺 Download PDFInfo
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 4
- 201000010099 disease Diseases 0.000 claims abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims abstract description 4
- 241000219112 Cucumis Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- 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 description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000003247 decreasing effect Effects 0.000 claims description 2
- 239000000126 substance Substances 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000012476 oxidizable substance Substances 0.000 abstract description 2
- 206010033546 Pallor Diseases 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000007605 air drying Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 206010053615 Thermal burn Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 230000002285 radioactive effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 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
-
- 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
本发明涉及一种采用热风干燥法加工脱水蔬菜的工艺,由如下的步骤完成:(1)选择具有丰富肉质的蔬菜品种,脱水前剔除有病虫、腐烂、干瘪部分;(2)将洗干净的蔬菜根据产品要求分别切成片、丝、条或者其他形状,再进行预煮;(3)预煮处理后的蔬菜应立即进行冷却,冷却后,用离心机甩水待水沥尽后,摊开晾晒,以备装盘烘烤;(4)于烘房内进行烘干;(5)分装在塑料袋内,并进行密封、装箱,然后上市即可。蔬菜固有形状不会收缩,热敏性物质不受破坏,芳香性物质不会散失,易氧化物质不会氧化,因而它的形状、颜色、味道和营养成分都同鲜品基本一样,而且复水性特好。
Description
技术领域
本发明涉及农产品加工领域,具体涉及一种采用热风干燥法加工脱水蔬菜的工艺。
背景技术
目前采用的保持和控制蔬菜品质的技术手段相当多,诸藏如常温保湿贮藏、低温贮藏、塑料包装贮藏、化学药剂贮藏、速冻保鲜贮藏、放射线照射贮及 CA 气调贮藏等,以上手段存在加工成本高、保鲜效果差等缺陷,而热风干燥脱水方法虽能制得脱水蔬菜,但由于其步骤存在缺陷以及步骤中对时间、温度和浓度选用的不合理造成脱水蔬菜易吸湿引起变质、复水率较低以及营养成分流失的问题,从而影响脱水蔬菜的品质。
发明内容
综上所述,为克服现有技术的缺陷,本发明所要解决的技术问题是提供一种采用热风干燥法加工脱水蔬菜的工艺。
本发明解决上述技术问题的技术方案如下:一种采用热风干燥法加工脱水蔬菜的工艺,由如下的步骤完成:
(1)选择具有丰富肉质的蔬菜品种,脱水前剔除有病虫、腐烂、干瘪部分;除瓜类去籽瓤外,其他类型蔬菜可用清水冲洗干净,然后放在阴凉处晾干;
(2)将洗干净的蔬菜根据产品要求分别切成片、丝、条或者其他形状,再进行预煮;
(3)预煮处理后的蔬菜应立即进行冷却,使其迅速降至常温;冷却后,用离心机甩水待水沥尽后,摊开晾晒,以备装盘烘烤;
(4)于烘房内进行烘干,将蔬菜均匀地摊放在盘内,然后放到预先设好的烘架上,保持室温50℃,同时要不断翻动,烘干时间为5小时;
(5)分装在塑料袋内,并进行密封、装箱,然后上市即可。
在上述技术方案的基础上,本发明还可以做如下改进:
进一步,步骤(1)中选取的蔬菜为八成成熟度。
进一步,步骤(2)中采用冷水冲淋进行冷却。
本发明的有益效果是:蔬菜固有形状不会收缩,热敏性物质不受破坏,芳香性物质不会散失,易氧化物质不会氧化,因而它 的形状、颜色、味道和营养成分都同鲜品基本一样,而且复水性特好。
具体实施方式
以下结合具体实例对本发明的原理和特征进行描述,所举实例只用于解释本发明,并非用于限定本发明的范围。
一种采用热风干燥法加工脱水蔬菜的工艺,由如下的步骤完成:
(1)原料挑选 选择具有丰富肉质的蔬菜品种,脱水前应严格选优去劣,剔除有病虫、腐烂、干瘪部分。以八成成熟度为宜,过熟或不熟的亦应挑出,除瓜类去籽瓤外,其他类型蔬菜可用清水冲洗干净,然后放在阴凉处晾干,但不宜在阳光下曝晒。
(2)切削、烫漂 将洗干净的原料根据产品要求分别切成片、丝、条等形状。预煮时,因原料不同而异,易煮透的放沸水中焯熟,不易煮透的放沸水中略煮片刻,一般烫漂时间为2—4分钟。叶菜类最好不烫漂处理。
(3)冷却、沥水 预煮处理后的蔬菜应立即进行冷却(一般采用冷水冲淋),使其迅速降至常温。冷却后,为缩短烘干时间,可用离心机甩水,也可用简易手工方法压沥,待水沥尽后,就可摊开稍加凉晒,以备装盘烘烤。
(4)烘干 应根据不同品种确定不同的温度、时间、色泽及烘干时的含水率。烘干一般在烘房内进行。烘房大致有三种:第一种简易烘房,采用逆流鼓风干燥;第二种是用二层双隧道、顺逆流相结合的烘房;第三种是厢式不锈钢热风烘干机,烘干温度范围为65℃—85℃,分不同温度干燥,逐步降温。采用第一、第二种烘房时,将蔬菜均匀地摊放在盘内,然后放到预先设好的烘架上,保持室温50℃左右,同时要不断翻动,使其加快干燥,一般烘干时间为5小时左右。
(5)分检、包装 脱水蔬菜经检验达到食品卫生法要求,即可分装在塑料袋内,并进行密封、装箱,然后上市。
以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (3)
1.一种采用热风干燥法加工脱水蔬菜的工艺,其特征在于,由如下的步骤完成:
(1)选择具有丰富肉质的蔬菜品种,脱水前剔除有病虫、腐烂、干瘪部分;除瓜类去籽瓤外,其他类型蔬菜可用清水冲洗干净,然后放在阴凉处晾干;
(2)将洗干净的蔬菜根据产品要求分别切成片、丝、条或者其他形状,再进行预煮;
(3)预煮处理后的蔬菜应立即进行冷却,使其迅速降至常温;冷却后,用离心机甩水待水沥尽后,摊开晾晒,以备装盘烘烤;
(4)于烘房内进行烘干,将蔬菜均匀地摊放在盘内,然后放到预先设好的烘架上,保持室温50℃,同时要不断翻动,烘干时间为5小时;
(5)分装在塑料袋内,并进行密封、装箱,然后上市即可。
2.根据权利要求1所述的采用热风干燥法加工脱水蔬菜的工艺,其特征在于,步骤(1)中选取的蔬菜为八成成熟度。
3.根据权利要求1所述的采用热风干燥法加工脱水蔬菜的工艺,其特征在于,步骤(2)中采用冷水冲淋进行冷却。
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CN112493429A (zh) * | 2019-09-16 | 2021-03-16 | 野兽生活(北京)食品科技有限公司 | 一种冲泡型高纤维低热量方便菜花饭及其制备方法 |
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CN112493429A (zh) * | 2019-09-16 | 2021-03-16 | 野兽生活(北京)食品科技有限公司 | 一种冲泡型高纤维低热量方便菜花饭及其制备方法 |
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