CN111713549A - 一种脱水蔬菜的制备方法 - Google Patents
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims description 15
- 238000002791 soaking Methods 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000834 fixative Substances 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 206010033546 Pallor Diseases 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000004108 freeze drying Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 238000001291 vacuum drying Methods 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 4
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 3
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 3
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 239000004320 sodium erythorbate Substances 0.000 claims description 3
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 9
- 244000005700 microbiome Species 0.000 abstract description 4
- 244000052616 bacterial pathogen Species 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 238000005536 corrosion prevention Methods 0.000 abstract description 2
- 238000003860 storage Methods 0.000 description 7
- 235000015097 nutrients Nutrition 0.000 description 3
- 102000004316 Oxidoreductases Human genes 0.000 description 2
- 108090000854 Oxidoreductases Proteins 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000003223 protective agent Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002285 radioactive effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
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- 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
-
- 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
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
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- 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
- A23B7/0215—Post-treatment of dried fruits or vegetables
-
- 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
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Abstract
本发明公开了.一种脱水蔬菜的制备方法，其步骤包括：原料→清理→浸泡→清洗→沥干水分→切制→护色剂浸泡→漂烫→冷冻干燥→微波干燥→灭菌→包装成品。脱水蔬菜制品可保留原有光泽，蔬菜脱水后其含水率为4％～6％，水分活度在0.5～0.6。脱水蔬菜低含水率使微生物和酶处于低生命活性状态，防止了微生物，特别是致病菌的生长繁殖，达到防腐、保鲜的效果。
Description
技术领域
本发明涉及蔬菜加工技术领域，尤其涉及一种脱水蔬菜的制备方法。
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，储藏如常温保湿贮藏、低温贮藏、塑料包装贮藏、化学药剂贮藏、速冻保鲜贮藏、放射线照射等，以上手段存在加工成本高、保鲜效果差等缺陷。不能满足现代市场的需求。
脱水蔬菜是将新鲜蔬菜经过洗涤、烘干等加工制作，使其含水量下降，色泽和营养成分基本保持不变。脱水蔬菜既易于贮存、保管、运输和出售，又能有效地调节蔬菜生产淡旺季节，在国内外市场上深受欢迎。
发明内容
本发明所要解决的技术问题是：提供一种保留蔬菜原有光泽、耐储存的脱水蔬菜的制备方法。
为解决上述技术问题，本发明提供的技术方案为：一种脱水蔬菜的制备方法，其步骤包括：原料→清理→浸泡→清洗→沥干水分→切制→护色剂浸泡→漂烫→冷冻干燥→微波真空干燥→灭菌→包装成品。
所述护色剂浸泡中的护色剂，按照质量份数其组成为：D-异抗坏血酸钠12～23份、乙二胺四乙酸二钠12～21份、柠檬酸钠7～10份、三聚磷酸钠2～7份。
所述护色剂浸泡，将护色剂与水配置成水溶液，对蔬菜进行浸泡，水溶液的质量分数为3～8％。
所述漂烫，时间30秒～50秒，漂烫温度91～94℃。选用护色剂浸泡、漂烫的方法进行护色，漂烫可破坏蔬菜中的氧化酶系统,防止褐变和营养物质的氧化,还有一定的杀菌作用。
所述冷冻干燥，其步骤包括：迅速冷冻至低于-15℃的温度，在此温度下冷冻至少2小时；然后在真空度达到10～50Pa，温度55～60℃的环境下，真空干燥8～10小时。
所述微波真空干燥，其工艺条件为真空压力为3～5MPa、干燥温度为45-50℃、微波功率为15-20kW、干燥时间为50-70min，干燥至含水量4％～6％。
所述灭菌，为辐照灭菌：辐射剂量控制在5kGy-10kGy，辐照时间至少60分钟。
有益效果：脱水蔬菜制品可保留原有光泽，蔬菜脱水后其含水率为4％～6％，水分活度在0.5～0.6，复水比为1：(4～8)，一般3～10min即可复鲜。脱水蔬菜低含水率使微生物和酶处于低生命活性状态，防止了微生物，特别是致病菌的生长繁殖，达到防腐、保鲜的效果。产品密封或真空包装在低温贮藏可长期保存达2～3年。
具体实施方式
下面结合实施例对本发明的方法予以进一步地说明，但并不因此而限制本发明。
一种脱水蔬菜的制备方法，其步骤包括：原料→清理→浸泡→清洗→沥干水分→切制→护色剂浸泡→漂烫→冷冻干燥→微波真空干燥→灭菌→包装成品。
所述护色剂浸泡中的护色剂，按照质量份数其组成为：D-异抗坏血酸钠13份、乙二胺四乙酸二钠18份、柠檬酸钠8份、三聚磷酸钠3份。
所述护色剂浸泡，将护色剂与水配置成水溶液，对蔬菜进行浸泡，水溶液的质量分数为5％。
所述漂烫，时间30秒～50秒，漂烫温度91～94℃。选用护色剂浸泡、漂烫的方法进行护色，漂烫可破坏蔬菜中的氧化酶系统,防止褐变和营养物质的氧化,还有一定的杀菌作用。
所述冷冻干燥，其步骤包括：迅速冷冻至低于-15℃的温度，在此温度下冷冻至少2小时；然后在真空度达到10～50Pa，温度55～60℃的环境下，真空干燥8～10小时。
所述微波真空干燥，其工艺条件为真空压力为3～5MPa、干燥温度为45-50℃、微波功率为15-20kW、干燥时间为50-70min，干燥至含水量4％～6％。
所述灭菌，为辐照灭菌：辐射剂量控制在5kGy-10kGy，辐照时间至少60分钟。
对所得脱水蔬菜制品进行检测：
(1)色泽：有该品种原料的色泽。
(2)香味：有该品种的香味(或熟制后的香味)。
(3)粒度：满足规格要求，其中粉末2％。
(4)水分≤5％
(5)微生物细菌总数≤500个/g；大肠菌群≤10个/100g；致病菌：不得检出，或依客户要求另定。
(6)重金属砷(以As计)≤1.0mg/kg；铅(以Pb计)≤2.0mg/kg；铜(以Cu计)≤60mg/kg。
取脱水蔬菜制品5克，在50-55℃水中浸泡10分钟，充分复水后，取出沥干，晾干表面水分后准确称重，计算复水比为1：6.2。
Claims (7)
1.一种脱水蔬菜的制备方法，其步骤包括：原料→清理→浸泡→清洗→沥干水分→切制→护色剂浸泡→漂烫→冷冻干燥→微波真空干燥→灭菌→包装成品。
2.根据权利要求1所述的一种脱水蔬菜的制备方法，其特征在于：所述护色剂浸泡，其中的护色剂，按照质量份数其组成为：D-异抗坏血酸钠12～23份、乙二胺四乙酸二钠12～21份、柠檬酸钠7～10份、三聚磷酸钠2～7份。
3.根据权利要求1或2所述的一种脱水蔬菜的制备方法，其特征在于：所述护色剂浸泡，将护色剂与水配置成水溶液，对蔬菜进行浸泡，水溶液的质量分数为3～8％。
4.根据权利要求1所述的一种脱水蔬菜的制备方法，其特征在于：所述漂烫，时间30秒～50秒，漂烫温度91～94℃。
5.根据权利要求1所述的一种脱水蔬菜的制备方法，其特征在于：所述冷冻干燥，其步骤包括：迅速冷冻至低于-15℃的温度，在此温度下冷冻至少2小时；然后在真空度达到10～50Pa，温度55～60℃的环境下，真空干燥8～10小时。
6.根据权利要求1所述的一种脱水蔬菜的制备方法，其特征在于：所述微波真空干燥，其工艺条件为真空压力为3～5MPa、干燥温度为45-50℃、微波功率为15-20kW、干燥时间为50-70min，干燥至含水量4％～6％。
7.根据权利要求1所述的一种脱水蔬菜的制备方法，其特征在于：所述灭菌，为辐照灭菌：辐射剂量控制在5kGy-10kGy，辐照时间至少60分钟。
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918774A (zh) * | 2016-04-29 | 2016-09-07 | 清流县冠裕食品有限公司 | 专用于竹笋食品的护色配方 |
| CN108967516A (zh) * | 2017-06-02 | 2018-12-11 | 覃耀坤 | 一种采用冷冻真空干燥法加工脱水蔬菜的工艺 |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918774A (zh) * | 2016-04-29 | 2016-09-07 | 清流县冠裕食品有限公司 | 专用于竹笋食品的护色配方 |
| CN108967516A (zh) * | 2017-06-02 | 2018-12-11 | 覃耀坤 | 一种采用冷冻真空干燥法加工脱水蔬菜的工艺 |
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| Title |
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| 林文庭;: "常用色素的护色剂选择研究" * |
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