CN110731374A - method for preparing dehydrated bitter gourd slices - Google Patents
method for preparing dehydrated bitter gourd slices Download PDFInfo
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- CN110731374A CN110731374A CN201810807346.0A CN201810807346A CN110731374A CN 110731374 A CN110731374 A CN 110731374A CN 201810807346 A CN201810807346 A CN 201810807346A CN 110731374 A CN110731374 A CN 110731374A
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- Prior art keywords
- bitter gourd
- microwave
- slices
- gourd slices
- carrying
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- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 46
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 title claims abstract description 43
- 244000078912 Trichosanthes cucumerina Species 0.000 title claims abstract 14
- 238000000034 method Methods 0.000 title claims description 4
- 238000001035 drying Methods 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000834 fixative Substances 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 230000009849 deactivation Effects 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 230000018044 dehydration Effects 0.000 claims abstract 2
- 238000006297 dehydration reaction Methods 0.000 claims abstract 2
- 239000007864 aqueous solution Substances 0.000 claims description 5
- UEUXEKPTXMALOB-UHFFFAOYSA-J tetrasodium;2-[2-[bis(carboxylatomethyl)amino]ethyl-(carboxylatomethyl)amino]acetate Chemical class [Na+].[Na+].[Na+].[Na+].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O UEUXEKPTXMALOB-UHFFFAOYSA-J 0.000 claims description 5
- 238000005485 electric heating Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 159000000000 sodium salts Chemical class 0.000 claims 1
- 239000000463 material Substances 0.000 abstract 1
- 244000302512 Momordica charantia Species 0.000 description 32
- 238000005516 engineering process Methods 0.000 description 6
- 235000009812 Momordica cochinchinensis Nutrition 0.000 description 3
- 235000018365 Momordica dioica Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 238000005265 energy consumption Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000011814 protection agent 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
- 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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of bitter gourd slices for dehydration, which comprises the following steps of (1) taking fresh bitter gourd as a raw material, removing pedicles, cleaning and slicing, (2) carrying out microwave pretreatment on the bitter gourd slices, (3) soaking the bitter gourd slices with a color fixative according to the weight-volume ratio of material liquid of 1: 2-4, (4) taking out the soaked bitter gourd slices, draining water, carrying out microwave enzyme deactivation treatment, drying until the water content is 65-70%, carrying out microwave drying until the water content is 5-7%, and (5) cooling and packaging the dried bitter gourd slices.
Description
Technical Field
The invention relates to a preparation method for dehydrating bitter gourd slices.
Background
The production season of the balsam pear is very strong, the shelf life is short, and the balsam pear is made into dehydrated balsam pear slices, which has important practical significance for balancing the light and vigorous season requirements, adjusting the market and ensuring the perennial supply.
In the field of food processing, the microwave technology is novel technologies developed in recent years, and due to the characteristics of high-frequency property, thermal property and biological effect of the microwave, the microwave technology can greatly shorten the time and improve the efficiency in food drying.
Disclosure of Invention
The invention aims to provide a preparation method for dehydrating bitter gourd slices, which combines a microwave technology and a traditional drying technology into and adopts a novel bitter gourd color protection technology, so that the production efficiency of the dehydrated bitter gourd slices can be obviously improved, the energy consumption is reduced, the color of the product can be effectively improved, and the quality of the product is improved.
The invention achieves the aim by the following technical measures, and the preparation method of dehydrated bitter gourd slices comprises the following steps:
(1) taking fresh bitter gourd as a raw material, removing stems, cleaning, and slicing;
(2) carrying out microwave pretreatment on the bitter gourd slices;
(3) soaking the bitter gourd slices with a color fixative according to the weight-volume ratio of the feed liquid of 1: 2-4;
(4) taking out the soaked bitter gourd slices, draining off water, performing microwave enzyme deactivation treatment, drying until the water content is 65-70%, and performing microwave drying until the water content is 5-7%;
(5) cooling the dried bitter gourd slices, and packaging.
The microwave pretreatment conditions in the step (2) of the invention are as follows: the ratio of the sample loading amount to the microwave power is 1.0-1.5 kg/kw, and the time is 3-5 minutes.
The color fixative in the step (3) comprises 0.05-0.15 ppm of EDTA sodium salt and 0.05-0.15% of NaHSO in percentage by mass3And 0.1 to 0.3ppm Zn (AC)2The soaking time of the aqueous solution is 30-60 minutes.
The microwave enzyme deactivation treatment conditions in the step (4) are as follows: the ratio of the sample loading amount to the microwave power is 1.0-1.5 kg/kw, and the time is 5-10 minutes.
The drying method in the step (4) can adopt a sun drying, fire baking, hot air drying, electric heating or steam heating drying method.
The microwave drying conditions in the step (4) are as follows: the ratio of the sample loading amount to the microwave power is 1.5-2.0 kg/kw.
Compared with the prior art, the invention has the following advantages:
1. the microwave pretreatment is firstly adopted, and then the color protection treatment is carried out, so that the color protection agent can more effectively enter bitter gourd tissues, the browning of the product in the processing process is effectively controlled, the color is effectively protected, and the finally obtained product has good color and high quality.
2. The bitter gourd slices are firstly dried by hot air to a speed reduction stage and then dried by microwaves, so that the drying time can be greatly shortened, the energy consumption is reduced, and the production efficiency is improved.
Detailed Description
Example
(1) Taking fresh bitter gourds without insect pests as raw materials, removing stems, cleaning, and slicing;
(2) weighing 6.25 kg of bitter gourd slices, and pretreating for 4 minutes by using 5KW of microwave power;
(3) soaking the obtained bitter gourd slices in a color fixative for 60 minutes according to the weight-volume ratio of the liquid to the volume of 1: 2. The color fixative comprises 0.05ppm EDTA sodium salt and 0.1% NaHSO3And 0.3ppm Zn (AC)2An aqueous solution of (a);
(4) taking out the soaked bitter gourd slices, draining, carrying out microwave enzyme deactivation treatment for 7.5 minutes under the condition that the ratio of the sample loading amount to the microwave power is 1kg/kw, then drying until the moisture content is 65%, and then drying until the moisture content is 7% under the condition that the ratio of the sample loading amount to the microwave power is 1.75 kg/kw;
(5) cooling the dried bitter gourd slices, and packaging.
Example two
(1) Taking fresh bitter gourd as a raw material, removing stems, cleaning, and slicing;
(2) weighing 7.5 kg of bitter gourd slices, and pretreating for 5 minutes by using 5KW of microwave power;
(3) soaking the obtained bitter gourd slices in a color fixative for 30 minutes according to the weight-volume ratio of the liquid to the liquid of 1: 3. The color fixative comprises 0.1ppm EDTA sodium salt and 0.15% NaHSO3And 0.1ppm Zn (AC)2An aqueous solution of (a);
(4) taking out the soaked bitter gourd slices, draining off water, carrying out microwave enzyme deactivation treatment for 10 minutes under the condition that the ratio of the sample loading amount to the microwave power is 1.25kg/kw, and drying until the water content is 70%; microwave drying the obtained bitter gourd slices according to the condition that the ratio of the sample loading amount to the microwave power is 2.0kg/kw until the water content is 5%;
(5) cooling the dried bitter gourd slices, and packaging.
EXAMPLE III
(1) Taking fresh bitter gourd as a raw material, removing stems, cleaning, and slicing;
(2) weighing 5kg of bitter gourd slices, and pretreating for 3 minutes by using 5KW of microwave power;
(3) soaking the obtained bitter gourd slices in a color fixative for 45 minutes according to the weight-volume ratio of the liquid to the volume of 1: 4. The color fixative comprises 0.15ppm EDTA sodium salt and 0.05% NaHSO3And 0.2ppm Zn (AC)2An aqueous solution of (a);
(4) taking out the soaked bitter gourd slices, draining off water, carrying out microwave enzyme deactivation treatment for 5 minutes under the condition that the ratio of the sample loading amount to the microwave power is 1.5kg/kw, and then drying until the water content is 67.5%; then microwave drying is carried out according to the condition that the ratio of the sample loading amount to the microwave power is 1.5kg/kw until the moisture content is 7 percent;
(5) cooling the dried bitter gourd slices, and packaging.
Claims (2)
- The preparation method of bitter gourd slices through dehydration is characterized by comprising the following steps of (1) taking fresh bitter gourd as a raw material, removing pedicles, cleaning, slicing, (2) carrying out microwave pretreatment on the bitter gourd slices, (3) soaking the bitter gourd slices with a color fixative according to a feed liquid weight-volume ratio of 1: 2-4, (4) taking out the soaked bitter gourd slices, draining water, carrying out microwave enzyme deactivation treatment, drying until the water content is 65-70%, carrying out microwave drying until the water content is 5-7%, and (5) cooling and packaging the dried bitter gourd slices, wherein the microwave pretreatment conditions of the step (2) are that the ratio of sample carrying amount to microwave power is 1.0-1.5 kg/kw, the time is 3-5 minutes, and the color fixative of the step (3) contains 0.05-0.15 ppm of EDTA sodium salt and 0.05-0.15% of NaO sodium salt in percentage by mass concentration3And 0.1 to 0.3ppm Zn (AC)2The aqueous solution of (a) to (b),the soaking time is 30-60 minutes; the microwave enzyme deactivation treatment conditions in the step (4) are as follows: the ratio of the sample loading amount to the microwave power is 1.0-1.5 kg/kw, and the time is 5-10 minutes; the microwave drying conditions in the step (4) are as follows: the ratio of the sample loading amount to the microwave power is 1.5-2.0 kg/kw.
- 2. The method for preparing dehydrated bitter gourd slices according to claim 1, wherein the step (4) is drying by sun, fire, hot air, electric heating or steam heating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810807346.0A CN110731374A (en) | 2018-07-21 | 2018-07-21 | method for preparing dehydrated bitter gourd slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810807346.0A CN110731374A (en) | 2018-07-21 | 2018-07-21 | method for preparing dehydrated bitter gourd slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110731374A true CN110731374A (en) | 2020-01-31 |
Family
ID=69235310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810807346.0A Withdrawn CN110731374A (en) | 2018-07-21 | 2018-07-21 | method for preparing dehydrated bitter gourd slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110731374A (en) |
-
2018
- 2018-07-21 CN CN201810807346.0A patent/CN110731374A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200131 |
|
| WW01 | Invention patent application withdrawn after publication |