CN109362874A - 淮山片的脱水方法 - Google Patents
淮山片的脱水方法 Download PDFInfo
- Publication number
- CN109362874A CN109362874A CN201811210683.8A CN201811210683A CN109362874A CN 109362874 A CN109362874 A CN 109362874A CN 201811210683 A CN201811210683 A CN 201811210683A CN 109362874 A CN109362874 A CN 109362874A
- Authority
- CN
- China
- Prior art keywords
- chinese yam
- yam slices
- slices
- drying
- temperature
- 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
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 159
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 159
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 159
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 159
- 238000001035 drying Methods 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 29
- 238000007605 air drying Methods 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 17
- 230000008014 freezing Effects 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000007654 immersion Methods 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 15
- 238000004806 packaging method and process Methods 0.000 claims description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 108010015776 Glucose oxidase Proteins 0.000 claims description 5
- 239000004366 Glucose oxidase Substances 0.000 claims description 5
- 241000234435 Lilium Species 0.000 claims description 5
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 235000019987 cider Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000645 desinfectant Substances 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 238000011010 flushing procedure Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 229940116332 glucose oxidase Drugs 0.000 claims description 5
- 235000019420 glucose oxidase Nutrition 0.000 claims description 5
- 238000003306 harvesting Methods 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 231100000252 nontoxic Toxicity 0.000 claims description 5
- 230000003000 nontoxic effect Effects 0.000 claims description 5
- 239000005022 packaging material Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000002689 soil Substances 0.000 claims description 5
- 230000007480 spreading Effects 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 239000001110 calcium chloride Substances 0.000 claims description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 description 5
- 238000004108 freeze drying Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 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
- POJWUDADGALRAB-UHFFFAOYSA-N allantoin Chemical compound NC(=O)NC1NC(=O)NC1=O POJWUDADGALRAB-UHFFFAOYSA-N 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 238000002224 dissection Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- POJWUDADGALRAB-PVQJCKRUSA-N Allantoin Natural products NC(=O)N[C@@H]1NC(=O)NC1=O POJWUDADGALRAB-PVQJCKRUSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 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
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000010726 Vigna sinensis Nutrition 0.000 description 1
- 244000042314 Vigna unguiculata Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229960000458 allantoin Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229940011871 estrogen Drugs 0.000 description 1
- 239000000262 estrogen Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 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
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000006148 magnetic separator Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000022853 pityriasis simplex Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 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
- 150000003722 vitamin derivatives Chemical class 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
- A23B7/14—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
- A23B7/02—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
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及一种淮山片的脱水方法,步骤包括:1)选原材料;2)清洗、消毒;3)切片;4)热水浸泡;5)将浸泡后的淮山片放入配置的料液中进行浸泡;6)护色;7)对淮山片进行热风干燥后进行冷冻干燥;8)将冷冻后的淮山片置于热风干燥箱中,热风干燥的温度为50~70℃,热风干燥时间为30~40min;9)向热风干燥箱中输送过热蒸汽;10)将热风干燥后的淮山片再次放入冷冻干燥机中;11)将冷冻后的淮山片进行低温真空油炸;12)将油炸后的淮山片放入烘干室内烘烤;13)将烘烤后的淮山片灭菌处理后装袋。本发明采用热风干燥和冷冻干燥联合的干燥方法,有效地避免了长时间加热处理对淮山色泽和营养成分带来的负面影响。
Description
技术领域
本发明涉及农产品贮藏保鲜技术领域,特别是涉及一种淮山片脱水方法。
背景技术
淮山又名淮山药,是山药的成品名,为多年生草本植物,茎蔓生,常带紫色,块根圆柱形,叶子对生,卵形或椭圆形,块根含淀粉和蛋白质。有关资料表明,淮山中富含大量蛋白质、B族维生素、维生素C、维生素E、葡萄糖、粗蛋白氨基酸、胆汁碱、尿囊素等,可以防治人体脂质代谢异常,以及动脉硬化,对维护胰岛素正常功能也有一定作用,有增强人体免疫力,益心安神,宁咳定喘,延缓衰老等保健作用;其中重要的营养成分薯蓣皂是合成女性荷尔蒙的先驱物质,滋阴补阳、增强新陈代谢的功效;而新鲜块茎中含有的多糖蛋白成分的粘液质、消化酵素等,可预防心血管脂肪沉积,有助于胃肠的消化和吸收;近年来,随着人们对营养食品的需求量增大,淮山需求量供不应求,价格逐步上涨,因而,发展种植淮山无疑是农民增加经济收入的主要途径之一。
淮山不易长期保存,易变质,现有的技术多把淮山脱水成淮山片,淮山脱水方法,主要为传统的热风脱水。热风脱水作为最初的脱水方式具有简便易操作的特点,然而热风脱水过程中的高温气体会导致果蔬产品色泽和质构特性的下降,营养和风味物质的损失。
发明内容
本发明的目的是提供一种淮山片的脱水方法,解决现有淮山脱水方法存在的品质差、营养风味缺失,干燥时间长等问题。
为了实现上述目的,本发明公开了一种淮山片的脱水方法,步骤包括:
1)选用新鲜、无腐烂的新鲜淮山作为原材料;
2)清洗淮山表面的泥土杂物清洗干净,然后使用去皮机将淮山表皮、头尾切削掉,然后用浓度为1~3%的盐水再次清洗淮山表面;
3)将清洗后的淮山切成5~7mm的片状;
4)将切好的淮山片放入热水中浸泡20~25min,热水温度为80~85℃;
5)将浸泡后的淮山片放入配置的料液中进行浸泡10~12h,所述料液按重量份数包括:牛奶30~50份、蜂蜜5~8份、柠檬汁2~4份、苹果汁3~5份、百合粉3~4份;
6)将步骤5处理后的淮山片沥干,将沥干后的淮山片浸渍于保鲜液中5~9min,所述保鲜液的配比为:葡萄糖氧化酶0.01%~0.08%w/v、抗坏血酸0.03%~0.12%w/v、氯化钙0.01%~0.05%w/v、柠檬酸0.01~0.03%w/v;
7)对淮山片进行热风干燥至含有水分15~18%后,取出摊凉,进行冷冻干燥;所述冷冻干燥方法为:将热风干燥后的淮山片放入冷冻干燥机中,当温度达到-30~-40℃时,开启真空泵至绝对压强为100~110Pa,设置加热板最高温度为80~90℃,将淮山片冷冻干燥至含水量8~10%;
8)将冷冻后的淮山片置于热风干燥箱中,热风干燥的温度为50~70℃,热风干燥时间为30~40min;
9)向热风干燥箱中输送过热蒸汽,温度为110~120℃,气流干燥时间为30~50min;
10)将热风干燥后的淮山片再次放入冷冻干燥机中,温度为-30~-35℃,冷冻3~5h;
11)将冷冻后的淮山片进行低温真空油炸,油温80~90℃,油炸时间为80~90min;
12)将油炸后的淮山片放入烘干室内烘烤,烘烤温度为60~80℃,烘烤时间为40~60min;
13)将烘烤后的淮山片灭菌处理后装袋。
优选方案是:清洗过程中进行消毒,消毒的方法为:
a)将淮山片放入消毒池用400PPm的次氯酸钠消毒10~15min,然后将消毒后的淮山片用清水冲洗干净;
b)将冲洗后的淮山送入微波装置进行微波杀酶处理,时间为2~4min。
优选方案是:每一个包装袋内的盛放淮山片量为包装袋容积的3/4。
优选方案是:制得的脱水淮山片的含水率为2~4%。
优选方案是:包装材料采用无毒、无污染、遮光、防潮的材料。
优选方案是:所述原材料选用未半径不小于2cm的淮山,长度不小于20cm的淮山。
优选方案是:选用在8月~9月份收成的淮山。
本发明的有益效果:
1、本发明采用热风干燥和冷冻干燥联合的干燥方法,有效地避免了长时间加热处理对淮山色泽和营养成分带来的负面影响;
2、本发明采用过热蒸汽进行干燥,具有方法简单,干燥效果好等优点;
3、本发明采用热风干燥与冷冻干燥相结合的干燥方法对淮山进行加工,可以提高淮山的复水性能,减少蛋白质的流失;相对于冷冻干燥,热风干燥与冷冻干燥相结合的干燥方法可以缩短干燥时间,减小能耗;同时对整条的淮山进行脱水可以大大的提高产品的销量,提高收益。
具体实施方式
下面结合具体实施例对本发明作进一步详细的描述:
实施例1
本实施例提供了一种淮山片的脱水方法,步骤包括:
1)选用新鲜、无腐烂的新鲜淮山作为原材料,所述原材料选用未半径不小于2cm的淮山,长度不小于20cm的淮山,选用在8月收成的淮山;
2)清洗淮山表面的泥土杂物清洗干净,然后使用去皮机将淮山表皮、头尾切削掉,然后用浓度为1%的盐水再次清洗淮山表面,清洗过程中进行消毒,消毒的方法为:a)将淮山片放入消毒池用400PPm的次氯酸钠消毒10min,然后将消毒后的淮山片用清水冲洗干净;
b)将冲洗后的淮山送入微波装置进行微波杀酶处理,时间为2min;
3)将清洗后的淮山切成5mm的片状;
4)将切好的淮山片放入热水中浸泡20min,热水温度为80℃;
5)将浸泡后的淮山片放入配置的料液中进行浸泡10h,所述料液按重量份数包括:牛奶30份、蜂蜜5份、柠檬汁2份、苹果汁3份、百合粉3份;
6)将步骤5处理后的淮山片沥干,将沥干后的淮山片浸渍于保鲜液中5min,所述保鲜液的配比为:葡萄糖氧化酶0.01%w/v、抗坏血酸0.03%w/v、氯化钙0.01%w/v、柠檬酸0.01w/v;
7)对淮山片进行热风干燥至含有水分15%后,取出摊凉,进行冷冻干燥;所述冷冻干燥方法为:将热风干燥后的淮山片放入冷冻干燥机中,当温度达到-30℃时,开启真空泵至绝对压强为100Pa,设置加热板最高温度为80℃,将淮山片冷冻干燥至含水量8%;
8)将冷冻后的淮山片置于热风干燥箱中,热风干燥的温度为50℃,热风干燥时间为30min;
9)向热风干燥箱中输送过热蒸汽,温度为110℃,气流干燥时间为30min;
10)将热风干燥后的淮山片再次放入冷冻干燥机中,温度为-30℃,冷冻3h;
11)将冷冻后的淮山片进行低温真空油炸,油温80℃,油炸时间为80min;
12)将油炸后的淮山片放入烘干室内烘烤,烘烤温度为60℃,烘烤时间为40min,制得的脱水淮山片的含水率为2%;
13)将烘烤后的淮山片灭菌处理后装袋,每一个包装袋内的盛放淮山片量为包装袋容积的3/4,包装材料采用无毒、无污染、遮光、防潮的材料。
实施例2
本实施例提供了一种淮山片的脱水方法,步骤包括:
1)选用新鲜、无腐烂的新鲜淮山作为原材料,所述原材料选用未半径不小于2cm的淮山,长度不小于20cm的淮山,选用在9月份收成的淮山;
2)清洗淮山表面的泥土杂物清洗干净,然后使用去皮机将淮山表皮、头尾切削掉,然后用浓度为3%的盐水再次清洗淮山表面,清洗过程中进行消毒,消毒的方法为:a)将淮山片放入消毒池用400PPm的次氯酸钠消毒15min,然后将消毒后的淮山片用清水冲洗干净;
b)将冲洗后的淮山送入微波装置进行微波杀酶处理,时间为4min;
3)将清洗后的淮山切成7mm的片状;
4)将切好的淮山片放入热水中浸泡25min,热水温度为85℃;
5)将浸泡后的淮山片放入配置的料液中进行浸泡12h,所述料液按重量份数包括:牛奶50份、蜂蜜8份、柠檬汁4份、苹果汁5份、百合粉4份;
6)将步骤5处理后的淮山片沥干,将沥干后的淮山片浸渍于保鲜液中9min,所述保鲜液的配比为:葡萄糖氧化酶0.08%w/v、抗坏血酸0.12%w/v、氯化钙0.05%w/v、柠檬酸0.03%w/v;
7)对淮山片进行热风干燥至含有水分18%后,取出摊凉,进行冷冻干燥;所述冷冻干燥方法为:将热风干燥后的淮山片放入冷冻干燥机中,当温度达到-40℃时,开启真空泵至绝对压强为110Pa,设置加热板最高温度为90℃,将淮山片冷冻干燥至含水量10%;
8)将冷冻后的淮山片置于热风干燥箱中,热风干燥的温度为70℃,热风干燥时间为40min;
9)向热风干燥箱中输送过热蒸汽,温度为120℃,气流干燥时间为50min;
10)将热风干燥后的淮山片再次放入冷冻干燥机中,温度为-35℃,冷冻5h;
11)将冷冻后的淮山片进行低温真空油炸,油温90℃,油炸时间为90min;
12)将油炸后的淮山片放入烘干室内烘烤,烘烤温度为80℃,烘烤时间为60min,制得的脱水淮山片的含水率为4%;
13)将烘烤后的淮山片灭菌处理后装袋,每一个包装袋内的盛放淮山片量为包装袋容积的3/4,包装材料采用无毒、无污染、遮光、防潮的材料。
实施例3
本实施例提供了一种淮山片的脱水方法,步骤包括:
1)选用新鲜、无腐烂的新鲜淮山作为原材料,所述原材料选用未半径不小于2cm的淮山,长度不小于20cm的淮山,选用在8月份收成的淮山;
2)清洗淮山表面的泥土杂物清洗干净,然后使用去皮机将淮山表皮、头尾切削掉,然后用浓度为2%的盐水再次清洗淮山表面,清洗过程中进行消毒,消毒的方法为:a)将淮山片放入消毒池用400PPm的次氯酸钠消毒12min,然后将消毒后的淮山片用清水冲洗干净;
b)将冲洗后的淮山送入微波装置进行微波杀酶处理,时间为3min;
3)将清洗后的淮山切成6mm的片状;
4)将切好的淮山片放入热水中浸泡22min,热水温度为82℃;
5)将浸泡后的淮山片放入配置的料液中进行浸泡11h,所述料液按重量份数包括:牛奶40份、蜂蜜7份、柠檬汁3份、苹果汁4份、百合粉3份;
6)将步骤5处理后的淮山片沥干,将沥干后的淮山片浸渍于保鲜液中8min,所述保鲜液的配比为:葡萄糖氧化酶0.05%w/v、抗坏血酸0.08%w/v、氯化钙0.03%w/v、柠檬酸0.02%w/v;
7)对淮山片进行热风干燥至含有水分17%后,取出摊凉,进行冷冻干燥;所述冷冻干燥方法为:将热风干燥后的淮山片放入冷冻干燥机中,当温度达到-35℃时,开启真空泵至绝对压强为105Pa,设置加热板最高温度为85℃,将淮山片冷冻干燥至含水量9%;
8)将冷冻后的淮山片置于热风干燥箱中,热风干燥的温度为60℃,热风干燥时间为35min;
9)向热风干燥箱中输送过热蒸汽,温度为115℃,气流干燥时间为40min;
10)将热风干燥后的淮山片再次放入冷冻干燥机中,温度为-32℃,冷冻4h;
11)将冷冻后的淮山片进行低温真空油炸,油温85℃,油炸时间为850min;
12)将油炸后的淮山片放入烘干室内烘烤,烘烤温度为70℃,烘烤时间为50min,制得的脱水淮山片的含水率为3%;
13)将烘烤后的淮山片灭菌处理后装袋,每一个包装袋内的盛放淮山片量为包装袋容积的3/4,包装材料采用无毒、无污染、遮光、防潮的材料。
对比例
一种脱水蔬菜的加工方法,原料选优→清洗消毒→切片或切段→甩干→微波杀酶→微波干燥→出料包装步骤,其特征在于:主要包括如下步骤:
(1)原料选优:去除杂质,选择干净无腐烂、无虫斑、无变色的蔬菜,本实施例选取豇豆;
(2)清洗消毒:对原料进行清洗,清洗原料的水源为自来水或深井水,洗净后的原料放进消毒池用400PPm的次氯酸钠溶液消毒20-30分钟,然后将消毒好的原料捞起后用清水冲洗干净;
(3)切片或切段:将原料进入机器进行切削,根据要求切成片、粒、条、丝或块形状,再放进半成品消毒池用200PPm次氯酸钠溶液消毒10-15分钟,然后将二次消毒好的原料捞起后用清水再次冲洗干净;
(4)甩干:将原料送进离心机甩干2-3分钟,脱除表面水份;
(5)微波杀酶:将烘干的原料送入微波装置进行微波杀酶处理,处理时间1-2分钟;
(6)微波干燥:将步骤(5)处理完成的物料置于传送带上,进行微波烘干,传送带上方设有4个以上的微波加热单元;
(7)出料包装:将挑选好的成品放入磁选机或色选机再次选除金属杂质,然后进行包装。
实验效果数据如表1所示
表1
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的实施例。
Claims (7)
1.淮山片的脱水方法,其特征在于,步骤包括:
1)选用新鲜、无腐烂的新鲜淮山作为原材料;
2)清洗淮山表面的泥土杂物清洗干净,然后使用去皮机将淮山表皮、头尾切削掉,然后用浓度为1~3%的盐水再次清洗淮山表面;
3)将清洗后的淮山切成5~7mm的片状;
4)将切好的淮山片放入热水中浸泡20~25min,热水温度为80~85℃;
5)将浸泡后的淮山片放入配置的料液中进行浸泡10~12h,所述料液按重量份数包括:牛奶30~50份、蜂蜜5~8份、柠檬汁2~4份、苹果汁3~5份、百合粉3~4份;
6)将步骤5处理后的淮山片沥干,将沥干后的淮山片浸渍于保鲜液中5~9min,所述保鲜液的配比为:葡萄糖氧化酶0.01%~0.08%w/v、抗坏血酸0.03%~0.12%w/v、氯化钙0.01%~0.05%w/v、柠檬酸0.01~0.03%w/v;
7)对淮山片进行热风干燥至含有水分15~18%后,取出摊凉,进行冷冻干燥;所述冷冻干燥方法为:将热风干燥后的淮山片放入冷冻干燥机中,当温度达到-30~-40℃时,开启真空泵至绝对压强为100~110Pa,设置加热板最高温度为80~90℃,将淮山片冷冻干燥至含水量8~10%;
8)将冷冻后的淮山片置于热风干燥箱中,热风干燥的温度为50~70℃,热风干燥时间为30~40min;
9)向热风干燥箱中输送过热蒸汽,温度为110~120℃,气流干燥时间为30~50min;
10)将热风干燥后的淮山片再次放入冷冻干燥机中,温度为-30~-35℃,冷冻3~5h;
11)将冷冻后的淮山片进行低温真空油炸,油温80~90℃,油炸时间为80~90min;
12)将油炸后的淮山片放入烘干室内烘烤,烘烤温度为60~80℃,烘烤时间为40~60min;
13)将烘烤后的淮山片灭菌处理后装袋。
2.根据权利要求1所述淮山片的脱水方法,其特征在于,清洗过程中进行消毒,消毒的方法为:
a)将淮山片放入消毒池用400PPm的次氯酸钠消毒10~15min,然后将消毒后的淮山片用清水冲洗干净;
b)将冲洗后的淮山送入微波装置进行微波杀酶处理,时间为2~4min。
3.根据权利要求1所述的淮山片的脱水方法,其特征在于,每一个包装袋内的盛放淮山片量为包装袋容积的3/4。
4.根据权利要求1所述的淮山片的脱水方法,其特征在于,制得的脱水淮山片的含水率为2~4%。
5.根据权利要求1所述的淮山片的脱水方法,其特征在于,包装材料采用无毒、无污染、遮光、防潮的材料。
6.根据权利要求1所述的淮山片的脱水方法,其特征在于,所述原材料选用未半径不小于2cm的淮山,长度不小于20cm的淮山。
7.根据权利要求1所述的淮山片的脱水方法,其特征在于,选用在8月~9月份收成的淮山。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811210683.8A CN109362874A (zh) | 2018-10-17 | 2018-10-17 | 淮山片的脱水方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811210683.8A CN109362874A (zh) | 2018-10-17 | 2018-10-17 | 淮山片的脱水方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109362874A true CN109362874A (zh) | 2019-02-22 |
Family
ID=65400691
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201811210683.8A Pending CN109362874A (zh) | 2018-10-17 | 2018-10-17 | 淮山片的脱水方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109362874A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112042902A (zh) * | 2020-09-16 | 2020-12-08 | 江苏省农业科学院 | 一种冻干联合热风干燥制备山药脆片的方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4828859A (en) * | 1986-03-25 | 1989-05-09 | Kabushiki Maisha Mominoki | Method of and apparatus for processing vacuum fry |
CN1554274A (zh) * | 2003-12-22 | 2004-12-15 | 江南大学 | 一种常压热干燥与真空油炸联合脱水的果蔬脆片制造方法 |
CN1711854A (zh) * | 2005-07-01 | 2005-12-28 | 海通食品集团股份有限公司 | 一种真空冷冻干燥再热风干燥的联合脱水果蔬制备方法 |
WO2006122422A1 (en) * | 2005-05-20 | 2006-11-23 | Mccain Foods Limited | Process of manufacturing rapid reconstitution root vegetable products |
CN105211264A (zh) * | 2015-10-13 | 2016-01-06 | 杨明彰 | 淮山的脱水加工方法 |
-
2018
- 2018-10-17 CN CN201811210683.8A patent/CN109362874A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4828859A (en) * | 1986-03-25 | 1989-05-09 | Kabushiki Maisha Mominoki | Method of and apparatus for processing vacuum fry |
CN1554274A (zh) * | 2003-12-22 | 2004-12-15 | 江南大学 | 一种常压热干燥与真空油炸联合脱水的果蔬脆片制造方法 |
WO2006122422A1 (en) * | 2005-05-20 | 2006-11-23 | Mccain Foods Limited | Process of manufacturing rapid reconstitution root vegetable products |
CN1711854A (zh) * | 2005-07-01 | 2005-12-28 | 海通食品集团股份有限公司 | 一种真空冷冻干燥再热风干燥的联合脱水果蔬制备方法 |
CN105211264A (zh) * | 2015-10-13 | 2016-01-06 | 杨明彰 | 淮山的脱水加工方法 |
Non-Patent Citations (3)
Title |
---|
(加)穆朱姆达: "《工业化干燥原理与设备》", 28 February 2007 * |
刘璐,廖李,等: "常压油炸山药脆片的工艺研究", 《食品科学技术学报》 * |
高向阳: "《食品酶学》", 30 June 2016 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112042902A (zh) * | 2020-09-16 | 2020-12-08 | 江苏省农业科学院 | 一种冻干联合热风干燥制备山药脆片的方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Desa et al. | Review of drying technology of fig | |
CN102028168B (zh) | 一种即食红薯干的加工方法 | |
CN102077983B (zh) | 一种延长脱水莴苣片贮藏期的复合护色方法 | |
CN102240013A (zh) | 一种有机笋干的加工方法 | |
CN104095032A (zh) | 干竹笋片的加工方法 | |
CN101999447A (zh) | 一种冻干龙眼的制备方法 | |
CN104351695A (zh) | 一种富硒、锌非油炸马铃薯脆片的加工方法 | |
CN104207104A (zh) | 一种香菇西瓜酱及其制备方法 | |
CN101491322B (zh) | 一种蜂蜜地瓜干的加工方法 | |
CN107048270A (zh) | 一种红薯条的加工方法 | |
CN104489541A (zh) | 一种保健竹笋干的加工方法 | |
CN101461418A (zh) | 甘薯倒蒸薯加工方法 | |
CN109362874A (zh) | 淮山片的脱水方法 | |
CN110810760A (zh) | 一种高营养低油脂苹果脆片的制备方法及苹果脆片 | |
Alam et al. | Post harvest value chain of carrot–A Review | |
CN102919754B (zh) | 一种冻干香瓜的制备方法 | |
CN102488235B (zh) | 一种富含粗纤维的色拉米香肠的加工方法 | |
CN109845814A (zh) | 一种控制鲜切莲藕褐变的方法 | |
CN107912736A (zh) | 一种淮山脱水方法 | |
CN107744012A (zh) | 一种鲜切马铃薯片的保鲜方法 | |
CN103340365B (zh) | 快速食用压缩莼菜及其制备方法 | |
CN105248615A (zh) | 一种豆薯保健片的制作方法 | |
CN104509812A (zh) | 一种土豆米的制备方法 | |
Kalse et al. | New insights into post-harvest technology and value addition of jackfruit: A review | |
CN109362875A (zh) | 蔬菜脱水方法 |
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 | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190222 |