CN109924394A - A kind of rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration method - Google Patents
A kind of rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration method Download PDFInfo
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- CN109924394A CN109924394A CN201910304516.8A CN201910304516A CN109924394A CN 109924394 A CN109924394 A CN 109924394A CN 201910304516 A CN201910304516 A CN 201910304516A CN 109924394 A CN109924394 A CN 109924394A
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- radio frequency
- enzyme deactivation
- fresh vegetables
- dehydration method
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Abstract
The invention discloses a kind of rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration methods, belong to food processing technology field, include the following steps: that (1) prepares fresh vegetables, spare after cleaning, remove the peel, dicing；(2) above-mentioned fresh vegetables is put into plastic containers；(3) radio frequency processing is carried out to above-mentioned fresh vegetables；(4) hot-air system is started to above-mentioned fresh vegetables；(5) radio frequency processing finishes, and carries out air-supply cooling.This method can carry out enzyme deactivation and dehydration simultaneously, have the advantages that high-efficient, easy to operate, the easy popularization of pretreatment and quality damnification is low etc..
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration sides
Method.
Background technique
The nutritive values such as rhizome vegetable such as carrot, bamboo shoot, lotus root are high, are able to satisfy a variety of nutrition of needed by human body, rich in sugar
The nutritional ingredients such as class, fat, vitamin C, vitamin B1, vitamin B2, anthocyanidin, calcium, iron can enhance resistance of human body, tool
There are various healthcare functions.However the rhizome vegetable that moisture content is high, easy corruption are difficult to store for a long time, therefore by dry
It is dry to extend storage time.Its dried product can be used as leisure vegetables dry food or vegetables packet etc. and directly eat or brew as speed
The auxiliary material eaten in food is edible, can supplement nutrition, the enhancing human health of needed by human body, therefore before having a vast market
Scape.Fruit and vegetable dryness needs progress blanching to reach enzyme removal protecting color first, prevents the effect of brown stain, then carrying out pre-dehydration processing drops moisture
Low 20-40%, to improve subsequent drying efficiency and reducing energy consumption.The pretreatment mode generallyd use is that hot water blanching enzyme deactivation is laggard
Row convective airflow drying etc., these methods can generate a large amount of waste water, and energy consumption is high, and production capacity is small, and low efficiency does not meet health
It is required that.To solve these problems, manufacturer use drying not of the same race before pretreated method, such as permeate pre-dehydration method,
Novel heating technology pre-dehydration method, food microwave-vacuum freezing drying dehydration process integrated industrialized new process, dipping are pre-
Processing is located in advance with vacuum microwave combining freeze drying process of preparing same, infrared pre-dehydration processing method and using United Technologies
The method of reason, but the problem is that: enzyme deactivation blanching color protection and pre-dehydration are two independent process, low efficiency, energy consumption cost compared with
Height, and nutrient component damages are big.
Radiothermics has the characteristics that quick, inside and outside while heating, and penetration depth is larger, in addition radio-frequency technique institute
Distinctive moisture content self-balancing effect, is widely used in heating, drying, sterilization of agricultural product etc..Hot wind auxiliary is penetrated
Frequency technology can realize the shortcomings that being combined into one enzyme deactivation and pre-dehydration, overcoming existing preconditioning technique, as treatment effeciency is low, pollution
Greatly, be not suitable for industrialized production etc..Therefore, to synchronize enzyme deactivation to rhizome vegetable using hot wind auxiliary radio-frequency technique pre- de-
Water has very big application potential as the pretreating process of dry technology.
The technical problem to be solved by the present invention is how to carry out enzyme deactivation and pre-dehydration simultaneously, pretreatment efficiency is improved, is overcome
A large amount of waste water are generated after blanching existing for conventional pretreatment technology, the defects of pre-dehydration low efficiency and time are long.
Therefore, those skilled in the art is dedicated to developing a kind of rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration method,
Enzyme deactivation blanching progress synchronous with pre-dehydration can be achieved, pre-process high-efficient, easy to operate, easy popularization and quality damnification is low.
Summary of the invention
In view of the above drawbacks of the prior art, the technical problem to be solved by the present invention is to how simultaneously carry out enzyme deactivation and
Pre-dehydration improves pretreatment efficiency, generates a large amount of waste water, pre-dehydration low efficiency after overcoming blanching existing for conventional pretreatment technology
With the time it is long the defects of.
To achieve the above object, the present invention provides a kind of rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration methods, including
Following steps:
(1) prepare fresh vegetables, it is spare after cleaning, remove the peel, dicing；
(2) above-mentioned fresh vegetables is put into plastic containers；
(3) radio frequency processing is carried out to above-mentioned fresh vegetables；
(4) hot-air system is started to above-mentioned fresh vegetables；
(5) radio frequency processing finishes, and carries out air-supply cooling.
Further, in the step (1), the moisture content of the fresh vegetables is 70-90%, quality 200-400g.
Further, in the step (2), the fresh vegetables is laid in the plastic containers, and laying depth is
5.0-8.0cm。
Further, in the step (2), the plastic containers are polypropylene materials, the chamber wall of the plastic containers
On be provided with venthole.
Further, in the step (2), the height of the plastic containers is 5.0-8.0cm.
Further, in the step (3), the device frequency of the heat frequency processing is 27.12MHz, power 3-9kw.
Further, in the step (3), the radio frequency volume of the heat frequency processing is 310*100*165cm3, radio-frequency pole
Plate spacing is 6.0-10.0cm, and temperature is 60-75 DEG C, and the heat frequency processing time is 2-10min.
Further, in the step (4), when the fresh vegetables temperature is increased to 60-75 DEG C, start the hot wind
System, the hot blast temperature of the hot-air system are 50-60 DEG C, and the temperature of the fresh vegetables is made to reach 80-90 DEG C.
Further, in the step (5), when the temperature of the fresh vegetables reaches 80-90 DEG C, the heat frequency is closed
The equipment of processing keeps the fresh vegetables cooling.
Further, the moisture content through the step (5) treated the fresh vegetables is 55-65%.
This method can realize that enzyme deactivation blanching is synchronous with pre-dehydration and carry out, and pre-process high-efficient, easy to operate, easy popularization and product
Matter damage is low.
It is described further below with reference to technical effect of the attached drawing to design of the invention, specific structure and generation, with
It is fully understood from the purpose of the present invention, feature and effect.
Detailed description of the invention
Fig. 1 is the rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration method flow diagram of a preferred embodiment of the invention.
Specific embodiment
Multiple preferred embodiments of the invention are introduced below with reference to Figure of description, keep its technology contents more clear and just
In understanding.The present invention can be emerged from by many various forms of embodiments, and protection scope of the present invention not only limits
The embodiment that Yu Wenzhong is mentioned.
As shown in Figure 1, illustrating the detailed process of this method with the following Examples:
Embodiment 1:
The hot wind auxiliary radio frequency synchronization enzyme deactivation pre-dehydration process steps of the rhizome vegetable of the present embodiment are as follows:
(1) weigh 300.47g moisture content be 86.8% carrot, it is cleaned, remove the peel, dice processing after be put into 13.5L
×10.2W×6.8H cm3Container in, container is put into radio frequency heating equipment, upper and lower parallel pole plate spacing is set as
8.0cm opens radio-frequency apparatus, and after radio frequency heats up heating 2min, sample temperature reaches 72 DEG C, opens hot-air system (50 at this time
DEG C), the vapor that sample surfaces distribute is walked using hot wind fast speed belt, after sample temperature rises to 85.9 DEG C of stabilizations, closing is penetrated
Frequency equipment, entire radio frequency heating and hot wind auxiliary radio frequency heating process continue 10min.
(2) pretreatment is measured then according to GB 5009.3-2016 " measurement of moisture in national food safety standard food "
Moisture content is 60.9% afterwards.
(3) treated, and diced carrot carries out the measurement of peroxidase activity, and enzyme activity degree is lower than 5%, reaches blanching standard.
Embodiment 2:
(1) weigh 245.15g moisture content be 86.8% carrot, it is cleaned, remove the peel, dice processing after be put into 13.5L
×10.2W×6.8H cm3Container in, container is put into radio frequency heating equipment, upper and lower parallel pole plate spacing is set as
8.0cm opens radio-frequency apparatus, and after radio frequency heats up 2min, sample temperature reaches 70.4 DEG C, opens hot-air system (50 at this time
DEG C), the vapor that sample surfaces distribute is walked using hot wind fast speed belt, after sample temperature rises to 85.1 DEG C of stabilizations, closing is penetrated
Frequency equipment, entire radio frequency heating and hot wind auxiliary radio frequency heating process continue 10min.
(2) pretreatment is measured then according to GB 5009.3-2016 " measurement of moisture in national food safety standard food "
Moisture content is 61.3% afterwards.
(3) treated, and diced carrot carries out the measurement of peroxidase activity, and enzyme activity degree is lower than 5%, reaches blanching standard.
Embodiment 3:
(1) weigh 300.14g moisture content be 88.8% carrot, it is cleaned, remove the peel, dice processing after be put into 13.5L
×10.2W×6.8H cm3Container in, container is put into radio frequency heating equipment, upper and lower parallel pole plate spacing is set as
8.3cm opens radio-frequency apparatus, and after radio frequency heats up heating 3min, sample temperature reaches 75 DEG C, opens hot-air system (50 at this time
DEG C), the vapor that sample surfaces distribute is walked using hot wind fast speed belt, after sample temperature rises to 88.1 DEG C of stabilizations, closing is penetrated
Frequency equipment, entire radio frequency heating and hot wind auxiliary radio frequency heating process continue 13min.
(2) pretreatment is measured then according to GB 5009.3-2016 " measurement of moisture in national food safety standard food "
Moisture content is 61.4% afterwards.
(3) treated, and diced carrot carries out the measurement of peroxidase activity, and enzyme activity degree is lower than 5%, reaches blanching standard.
Embodiment 4:
(1) bamboo shoot that 230.5g moisture content is 83.2% are weighed, be put into after cleaned, slicing treatment 13.5L × 10.2W ×
6.8H cm3Container in, container is put into radio frequency heating equipment, upper and lower parallel pole plate spacing is set as 8.0cm, open
Radio-frequency apparatus, after radio frequency heats up heating 3min, sample temperature reaches 70.2 DEG C, opens hot-air system (50 DEG C) at this time, utilizes
Hot wind fast speed belt walks the vapor that sample surfaces distribute, and after sample temperature rises to 89.3 DEG C of stabilizations, closes radio-frequency apparatus, whole
A radio frequency heating and hot wind auxiliary radio frequency heating process continue 7min.
(2) pretreatment is measured then according to GB 5009.3-2016 " measurement of moisture in national food safety standard food "
Moisture content is 64.9% afterwards.
(3) treated, and diced carrot carries out the measurement of peroxidase activity, and enzyme activity degree is lower than 5%, reaches blanching standard.
1. hot wind of table assists the quality comparison of radio frequency enzyme deactivation and pre-dehydration rhizome vegetable before and after the processing
The present invention carries out enzyme deactivation to rhizome vegetable using hot wind auxiliary radio-frequency technique and pre-dehydration is handled, radio frequency
It (Radio-frequency) is a kind of high-frequency electromagnetic wave, frequency range is 3kHz~300MHz.Radio frequency passes through band inside material
The vibration migration of electron ion and polar molecule rotation, intermolecular generation friction convert electrical energy into heat up inside material
Thermal energy.Radio frequency heating has the characteristics that penetration depth is big, heating efficiency is high and whole heating, can overcome the limitation of traditional heat transfer
Property, keep diced carrot inside and outside while heating.Meanwhile radio frequency is a kind of non-ionising radiation technology, has the ability of sterilization, is regarded
For a kind of safe food processing processing method.
Hot wind used in the present invention assists radio-frequency apparatus model GJD-6A-27-JY, and Fahrenheit epoch high frequency in Hebei is set
Standby Co., Ltd.Equipment includes that built-in hot-air system and transmission belt, hot blast temperature and transmission speed can control adjusting, equipment
Outer dimension size are as follows: 310 × 100 × 165cm3, electric pole plate size are as follows: 75 × 55cm2.Radio frequency processing process medium temperature
Degree variation is examined using fibre optical sensor (ThermAgile-RD Optsensor, Xi'an Heqi Optoelectronic Technology Co., Ltd.)
Survey, data pass and by collector are transmitted to computer, on computers during real-time detection radio frequency processing sample temperature change feelings
Condition.
Compared with prior art, the present invention having the advantage that
The preprocess method of a kind of synchronous enzyme deactivation of novel rhizome vegetable and pre-dehydration will be established, can not only overcome China
Defect existing for conventional pretreatment technology such as handles long time, energy consumption height and pollution environment, quality and is not easy to guarantee, is unfavorable for work
Industryization large-scale production etc., and two steps of enzyme deactivation blanching and pre-dehydration may be implemented and carry out simultaneously, improve production efficiency, drop
Low production cost is of great significance and extensive market application prospect for the pretreating process aspect of fruit and vegetable dryness.
1, the method for the present invention is that a kind of operation is simple, the efficiently quick and environmentally protective diced carrot for not generating waste water is located in advance
Reason method.
2, the method for the present invention can realize that blanching enzyme deactivation and pre-dehydration carry out simultaneously, improve pretreatment efficiency and product quality is good
Well and it is easy to guarantee, is suitble to industrial application.
3, the method for the present invention need not special protective treatment, it is easy to operate, practicability is stronger, have a good application prospect.
The preferred embodiment of the present invention has been described in detail above.It should be appreciated that the ordinary skill of this field is without wound
The property made labour, which according to the present invention can conceive, makes many modifications and variations.Therefore, all technician in the art
Pass through the available technology of logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Scheme, all should be within the scope of protection determined by the claims.
Claims (10)
1. a kind of rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration method, which comprises the steps of:
(1) prepare fresh vegetables, it is spare after cleaning, remove the peel, dicing；
(2) above-mentioned fresh vegetables is put into plastic containers；
(3) radio frequency processing is carried out to above-mentioned fresh vegetables；
(4) hot-air system is started to above-mentioned fresh vegetables；
(5) radio frequency processing finishes, and carries out air-supply cooling.
2. rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration method as described in claim 1, which is characterized in that the step
(1) in, the moisture content of the fresh vegetables is 70-90%, quality 200-400g.
3. rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration method as described in claim 1, which is characterized in that the step
(2) in, the fresh vegetables is laid in the plastic containers, laying depth 5.0-8.0cm.
4. rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration method as described in claim 1, which is characterized in that the step
(2) in, the plastic containers are polypropylene materials, are provided with venthole on the chamber wall of the plastic containers.
5. rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration method as described in claim 1, which is characterized in that the step
(2) in, the height of the plastic containers is 5.0-8.0cm.
6. rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration method as described in claim 1, which is characterized in that the step
(3) in, the device frequency of the heat frequency processing is 27.12MHz, power 3-9kw.
7. rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration method as described in claim 1, which is characterized in that the step
(3) in, the radio frequency volume of the heat frequency processing is 310*100*165cm3, RF plate spacing is 6.0-10.0cm, and temperature is
60-75 DEG C, the heat frequency processing time is 2-10min.
8. rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration method as described in claim 1, which is characterized in that the step
(4) in, when the fresh vegetables temperature is increased to 60-75 DEG C, start the hot-air system, the hot wind temperature of the hot-air system
Degree is 50-60 DEG C, and the temperature of the fresh vegetables is made to reach 80-90 DEG C.
9. rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration method as described in claim 1, which is characterized in that the step
(5) in, when the temperature of the fresh vegetables reaches 80-90 DEG C, the equipment for closing the heat frequency processing makes the fresh vegetables
It is cooling.
10. rhizome vegetable radio frequency synchronization enzyme deactivation pre-dehydration method as described in claim 1, which is characterized in that through the step
Suddenly the moisture content of (5) treated the fresh vegetables is 55-65%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907126A (en) * | 2021-10-18 | 2022-01-11 | 西南大学 | Method for controlling postharvest diseases of fresh jujube fruits |
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| CN103461462A (en) * | 2013-09-25 | 2013-12-25 | 宁波海通食品科技有限公司 | Method for preparing burdock granules for conditioning through combined even drying of radio frequency pretreatment and microwave pulse spouting |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113907126A (en) * | 2021-10-18 | 2022-01-11 | 西南大学 | Method for controlling postharvest diseases of fresh jujube fruits |
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