CN114947157B - Efficient production method of dry rice dumpling leaves with low leaf breakage rate - Google Patents
Efficient production method of dry rice dumpling leaves with low leaf breakage rate Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B13/00—Bundling articles
- B65B13/18—Details of, or auxiliary devices used in, bundling machines or bundling tools
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
The invention discloses a high-efficiency production method of dry rice dumpling leaves with low leaf breakage rate, which is characterized by comprising the following steps: (1) harvesting the rice dumpling leaves; (2) cleaning the rice dumpling leaves; (3) high temperature steaming; (4) first drying: immediately framing the steamed rice dumpling leaves at high temperature, and transferring the rice dumpling leaves to drying equipment for drying within 5-8 min so as to control the water content of the rice dumpling leaves to be 8% -12%; (5) steam fumigation rewet: placing the dried rice dumpling leaves in an environment with the temperature of 3-8 ℃ for standing for 10-15 min, simultaneously carrying out air bath, then transferring the rice dumpling leaves into a closed environment, and simultaneously introducing atomized water vapor with the temperature of 15-25 ℃ into the closed environment to control the relative humidity in the closed environment to be 85-95%, and fumigating for 1-2 h; (6) bundling; (7) second drying: placing the rice dumpling leaf in an environment with the relative humidity of 20% -25% for wind bath for 1-2 h; (8) packaging: and packaging the rice dumpling leaf handle. The invention solves the problems of high leaf breaking rate and low processing efficiency of traditional dry rice dumpling leaves in the production process.
Description
Technical Field
The invention relates to the technical field of processing of rice dumpling leaves, in particular to a high-efficiency production method of dry rice dumpling leaves with low leaf breakage rate.
Background
Zongzi leaf is eaten by festival of the noon and festival one of the indispensable materials of the food "rice dumplings". The traditional Chinese rice-pudding is called Pan horn or barrel rice-pudding, which is prepared by wrapping glutinous rice with rice-pudding leaves or cooking with added auxiliary materials. A variety of rice dumpling leaves are generally made of reed leaves, indocalamus leaves and the like, are indispensable materials for making rice dumplings, and are generally mainly made of indocalamus leaves in the south and reed leaves in the north. The rice dumpling leaves generally have a large amount of chlorophyll, various amino acids and other ingredients beneficial to human bodies, and the special preservative effect of the rice dumpling leaves is one of the reasons that the rice dumpling is easy to preserve, and the rice dumpling leaves are fragrant in smell and have the feeling of returning to nature. The rice dumpling leaves naturally grow, are nontoxic and pollution-free, can be collected annually and collected in seasons, and have the characteristics of disposable use and no pollution, so that the rice dumpling leaves have an irreplaceable effect in the field of food packaging.
At present, the rice dumplings She Baocai circulated in the market mainly have the following two forms: dry rice dumpling leaves and Leng Xian rice dumpling leaves. Wherein, dry-made zongzi leaf mainly is through the mode of drying dehydration to make the moisture content of zongzi leaf reduce to suitable level, thereby make the zongzi leaf can long-term storage and be convenient for transport. For example, chinese patent (application number 201510716018.6) discloses a method for processing rice dumpling leaves, which is prepared by screening, cleaning and drying, so that the rice dumpling leaves have long preservation time, keep original natural color, have uniform surface color and luster, and are not yellow, so as to meet the market demand for the rice dumpling leaves.
And when the applicant prepares the dry rice dumpling leaf, a similar method is adopted, namely, the collected rice dumpling leaf is dried after being cleaned, so that the moisture content of the rice dumpling leaf reaches the requirement, and then the rice dumpling leaf is bundled and packaged. However, the applicant found that during the bundling process, the stacked and fluffy rice dumplings She Yajin are required to be bundled or bundled, and then the rice dumplings She Kunjin are made of bundling ropes or thin steel wires, so that the rice dumplings are consistent in weight specification, and do not occupy the transportation volume or the storage volume of the rice dumpling leaf bundles too much. However, in the actual operation process, as the dried rice dumpling She Cuixing increases and the toughness decreases, a large amount of broken leaves appear when the rice dumpling leaves are compacted and bound, thereby affecting the final quality of the product. In this regard, the applicant has improved the conventional method in that the dried rice dumpling leaves are left at room temperature for several days to soften the rice dumpling leaves appropriately, so that the subsequent bundling operation is facilitated, and the breakage rate of the rice dumpling leaves can be reduced. However, because the rice dumpling leaves are stacked and stored in a large volume before being bundled and packaged, the rice dumpling leaves occupy a storage space, and a large number of idle factories are usually required for stacking the rice dumpling leaves after drying, so that the production cost is increased, and the production efficiency of the rice dumpling leaves is also reduced. Particularly, for the season of high temperature in summer, a large amount of stacked rice dumpling leaves are directly exposed to the environment, so that mosquitoes and the like are easy to breed, and the safety and the sanitation of the rice dumpling leaves are not easy to maintain. In view of this, there is a great need for further improvements in the current methods of producing dry leaf rice dumplings.
Disclosure of Invention
Aiming at the problems, the invention provides a high-efficiency production method of dry rice dumpling leaves with low leaf breakage rate, which solves the problems of high leaf breakage rate and low processing efficiency of traditional dry rice dumpling leaves in the production process.
The invention is realized by the following technical scheme.
A high-efficiency production method of dry rice dumpling leaves with low leaf breakage rate is characterized by comprising the following steps:
(1) Harvesting rice dumpling leaves: harvesting the rice dumpling leaves which are free of worm eyes and complete and undamaged, removing the rice dumpling leaves with yellow leaf surfaces, and selecting the rice dumpling leaves which are long in leaf surfaces, big in leaf surfaces and fresh green in color for later use;
(2) Cleaning rice dumpling leaves: cleaning the picked rice dumpling leaves, wherein the cleaning can be performed by a special rice dumpling leaf cleaning machine to improve the efficiency, soaking or rinsing the rice dumpling leaves with clear water for 2-3 times after the rice dumpling leaves are cleaned, so as to thoroughly wash away dust, soil and other foreign matters on the surfaces of the rice dumpling leaves, and then draining off surface water for later use;
(3) High temperature steaming: spreading the cleaned rice dumpling leaves in a net frame, controlling the spreading thickness to be 2-3 cm, draining residual moisture, and steaming in normal pressure steam for 10-30 min; generally, after high-temperature steaming, the water content of the rice dumpling leaves is increased, so in order to improve the drying efficiency of the subsequent rice dumpling leaves, the traditional processing method for drying the rice dumpling leaves generally does not carry out high-temperature steaming on the rice dumpling She Jin; however, the present application found that the cell structure of the rice dumpling leaf is destroyed after the rice dumpling leaf is steamed at high temperature, thereby being beneficial to the drying and diffusion of moisture in the rice dumpling leaf, although the moisture content is increased, the time for subsequent drying is not improved, and the rice dumpling leaf is beneficial to keeping the bright green color of the rice dumpling leaf after the rice dumpling leaf is steamed at high temperature;
(4) And (3) primary drying: immediately framing the rice dumpling leaves subjected to high-temperature steaming, and transferring the rice dumpling leaves into drying equipment for drying within 5-8 min, so that the rice dumpling leaves are transferred in a short time, and the waste heat of the high-temperature steaming can be effectively utilized, so that the subsequent drying efficiency is improved; after the rice dumpling leaves are dried, the water content of the rice dumpling leaves is controlled to be 8% -12%, so that the rice dumpling leaves can be stored for a long time;
(5) Steam fumigation rewet: placing the dried rice dumpling leaves in an environment with the temperature of 3-8 ℃ for standing for 10-15 min, simultaneously carrying out air bath, then transferring the rice dumpling leaves into a closed environment, and simultaneously introducing atomized water vapor with the temperature of 15-25 ℃ into the closed environment to control the relative humidity in the closed environment to be 85-95%, and fumigating 1-2 h;
when the rice dumpling leaves are dried, a large amount of waste heat can be carried when the rice dumpling leaves are transferred from the drying equipment, especially when the rice dumpling is She Duidie, the temperature of the inner centers of the rice dumpling leaves in batches is higher, and the temperature of the outer rice dumpling leaves is lower, so that uneven distribution of the moisture content of the rice dumpling leaves can be caused, and the adhesion of atomized water vapor on the surfaces of the rice dumpling leaves can be influenced by continuous diffusion of the waste heat of the rice dumpling leaves; in order to enable the rice dumpling leaves to dissipate waste heat as soon as possible, the rice dumpling leaves can be cooled rapidly by placing the rice dumpling leaves in a low-temperature environment of 3-8 ℃ and carrying out wind bath at the same time, so that the influence of the waste heat carried by the rice dumpling leaves after drying on the rice dumpling leaves is reduced; then placing the rice dumpling leaves in a high-humidity environment formed by atomized steam at 15-25 ℃ to enable the rice dumpling leaves to absorb moisture properly and soften quickly so as to reduce brittleness of the rice dumpling leaves and improve toughness of the rice dumpling leaves, thus reducing breakage rate of subsequent bundling;
(6) Bundling: bundling the rice dumpling leaves subjected to steam fumigation and moisture regaining according to the specification requirements to obtain rice dumpling leaf bundles; because the rice dumpling leaves are strip-shaped lamellar, the rice dumpling She Duidie is large in size, and if the rice dumpling leaves are not subjected to bundling treatment, a large amount of storage space is wasted, and the rice dumpling leaves are not beneficial to sales and transportation; the packaging volume of the rice dumpling leaves can be greatly reduced after the rice dumpling leaves are bundled, and meanwhile, products with the same weight specification can be manufactured; however, in the traditional processing process of dry-made rice dumpling leaves, the rice dumpling leaves are usually directly bundled after being dried, so that the leaf breaking rate is higher; according to the method, through steam fumigation and rewet treatment, the rice dumpling leaves are subjected to proper moisture absorption and rapid softening, so that the brittleness of the rice dumpling leaves is reduced, the toughness of the rice dumpling leaves is improved, and the breakage rate is low during bundling;
(7) And (5) secondary drying: placing the rice dumpling leaf in an environment with the relative humidity of 20-25% for wind bath of 1-2 h; because the water content of the rice dumpling leaves is slightly increased after the rice dumpling leaves are fumigated and rewetted by water vapor, and the water vapor is adhered to the surfaces of the rice dumpling leaves, in order to reduce the water content of the rice dumpling leaves after bundling, the rice dumpling leaves can be quickly dried through low-humidity low-temperature wind bath, and residual heat cannot be remained in the rice dumpling leaves;
(8) And (3) packaging: and packaging the rice dumpling leaf handle.
Preferably, the total time of the procedures of harvesting the rice dumpling leaves in the step (1), cleaning the rice dumpling leaves in the step (2) and steaming at high temperature in the step (3) is less than 12 h; the rice dumpling leaves should be dried in the days after harvesting so as to keep the colors of the rice dumpling leaves, and the rice dumpling She Jiuhui after harvesting is too long without being dried, so that the quality of the dry rice dumpling leaves is not beneficial to control.
Preferably, the first drying in the step (4) adopts normal pressure variable temperature drying, the drying temperature in the first stage is 50-60 ℃, the drying time is 15-30 min, the drying temperature in the second stage is 45-50 ℃, the drying time is 2-4 h, the drying temperature in the third stage is 60-65 ℃, and the water content of the rice dumpling leaves is 8-12%; in the step, variable-temperature drying is adopted, so that the quality of the dried rice dumpling leaves is improved, wherein the drying temperature in the first stage is higher, the moisture content of the rice dumpling leaves in the initial stage of drying is higher, and the quick diffusion of the moisture on the surfaces of the rice dumpling leaves is facilitated; the second stage has lower drying temperature, longer drying time in the middle drying period and low-temperature drying, so that the problem of curling deformation caused by too fast dispersion of the rice dumplings She Shuifen can be avoided; the drying temperature in the third stage is highest, and at the end of drying, the diffusion of the combined water in the rice dumpling leaves is facilitated, so that the water content of the rice dumpling leaves meets the requirement.
Preferably, in the vapor fumigation rewet in the step (5), atomized vapor is generated by an ultrasonic atomizer, the working frequency of the ultrasonic atomizer is 1600-1800 KHz, and the atomization amount is 300-800 mL/h; the particle size of atomized water vapor generated by the ultrasonic atomizer can reach 1-3 mu m, so that the atomized water vapor can more quickly permeate into the rice dumpling leaves, the softening efficiency and effect of the rice dumpling She Xishi are improved, the treatment time of fumigation and rewetting of the water vapor can be further reduced, and the processing efficiency of the dry rice dumpling leaves is improved.
Preferably, the atomization water source used by the ultrasonic atomizer is a mixture of purified water and food grade acetic acid, wherein the mass ratio of the purified water to the food grade acetic acid is controlled to be 20-25:1; because the atomized water source contains acetic acid, atomized water vapor can carry the acetic acid to be attached to the surface of the rice dumpling leaf, so that the softening effect of the rice dumpling leaf can be improved, and the acetic acid is a food-grade material and does not have safety risks.
Preferably, in the second drying in the step (6), the temperature of the air bath is controlled to be 25-35 ℃ and the air speed is controlled to be 2-5 m/s.
Preferably, in the bundling in the step (6), the specification of the rice dumpling leaf handle is 10-15 kg/handle.
Preferably, in the step (8), the rice dumpling leaf handle is packaged by a plastic film bag and then by a plastic nylon bag.
1) According to the invention, the rice dumpling leaves are treated by high-temperature steaming, and the first drying and the second drying are combined, wherein the first drying adopts high-temperature-low-high-temperature variable-temperature drying, and the second drying adopts low-humidity cold air drying, so that the total drying time is reduced, and the rice dumpling leaves are favorable for keeping the bright green color of the rice dumpling leaves after being steamed at high temperature.
2) According to the invention, the dried rice dumpling leaves are subjected to steam fumigation and rewet, and the steam fumigation and rewet is generated by adopting the ultrasonic atomizer, and the atomized steam particle size can reach 1-3 mu m, so that the atomized steam can more quickly permeate into the rice dumpling leaves, the softening efficiency and effect of the rice dumpling She Xishi are improved, the processing time of steam fumigation and rewet can be further reduced, the processing efficiency of the dry rice dumpling leaves is improved, and the problems of long time consumption and high leaf breakage rate in the traditional dry rice dumpling leaf processing are solved.
Drawings
FIG. 1 is a comparative view showing the appearance of the dry rice dumpling leaf of example 6 after the bag is removed.
Description of the embodiments
The invention will now be further described by way of specific examples with reference to the accompanying drawings, in which it is pointed out that the following embodiments are merely illustrative of the invention, and that the scope of the invention is not limited thereto, since all equivalents of the invention may be resorted to, falling within the scope of the invention by those skilled in the art.
Example 1
A high-efficiency production method of dry rice dumpling leaves with low leaf breakage rate comprises the following steps:
(1) Harvesting rice dumpling leaves: harvesting rice dumpling leaves which are free of insect eyes and complete and undamaged for later use;
(2) Cleaning rice dumpling leaves: cleaning the picked rice dumpling leaves to remove dust, soil and other foreign matters on the surfaces of the rice dumpling leaves, and draining off surface water for later use;
(3) High temperature steaming: spreading the cleaned rice dumpling leaves in a net frame, controlling the spreading thickness to be 2-3 cm, draining residual moisture, and steaming in normal pressure steam for 10-30 min;
(4) And (3) primary drying: immediately framing the steamed rice dumpling leaves at high temperature, and transferring the rice dumpling leaves to drying equipment for drying within 5-8 min so as to control the water content of the rice dumpling leaves to be 8% -12%;
(5) Steam fumigation rewet: placing the dried rice dumpling leaves in an environment with the temperature of 3-8 ℃ for standing for 10-15 min, simultaneously carrying out air bath, then transferring the rice dumpling leaves into a closed environment, and simultaneously introducing atomized water vapor with the temperature of 15-25 ℃ into the closed environment to control the relative humidity in the closed environment to be 85-95%, and fumigating 1-2 h;
(6) Bundling: bundling the rice dumpling leaves subjected to steam fumigation and moisture regaining according to the specification requirements to obtain rice dumpling leaf bundles;
(7) And (5) secondary drying: placing the rice dumpling leaf in an environment with the relative humidity of 20% -25% for wind bath for 1-2 h;
(8) And (3) packaging: and packaging the rice dumpling leaf handle.
Example 2
A high-efficiency production method of dry rice dumpling leaves with low leaf breakage rate comprises the following steps:
(1) Harvesting rice dumpling leaves: harvesting rice dumpling leaves which are free of insect eyes and complete and undamaged for later use;
(2) Cleaning rice dumpling leaves: cleaning the picked rice dumpling leaves to remove dust, soil and other foreign matters on the surfaces of the rice dumpling leaves, and draining off surface water for later use;
(3) High temperature steaming: spreading the cleaned rice dumpling leaves in a net frame, controlling the spreading thickness to be 2-3 cm, draining residual moisture, and steaming in normal pressure steam for 10-30 min;
(4) And (3) primary drying: immediately framing the steamed rice dumpling leaves at high temperature, transferring the steamed rice dumpling leaves to drying equipment for drying within 5-8 min, and drying the rice dumpling leaves at normal pressure and variable temperature, wherein the drying temperature of the first stage is 50-60 ℃, the drying time is 15-30 min, the drying temperature of the second stage is 45-50 ℃, the drying time is 2-4 h, the drying temperature of the third stage is 60-65 ℃, and the water content of the rice dumpling leaves is 8-12%;
(5) Steam fumigation rewet: placing the dried rice dumpling leaves in an environment with the temperature of 3-8 ℃ for standing for 10-15 min and simultaneously carrying out wind bath, wherein the wind speed of the wind bath is controlled to be 1-2 m/s; then transferring the mixture into a closed environment, and simultaneously introducing atomized water vapor at 15-25 ℃ into the closed environment to control the relative humidity in the closed environment to be 85-95 percent and fumigating 1-2 h; the atomized water vapor is generated by an ultrasonic atomizer, the working frequency of the ultrasonic atomizer is 1600-1800 KHz, and the atomization amount is 300-800 mL/h; the atomization water source used by the ultrasonic atomizer is a mixture of purified water and food grade acetic acid, wherein the mass ratio of the purified water to the food grade acetic acid is controlled to be 20-25:1;
(6) Bundling: bundling the rice dumpling leaves subjected to steam fumigation and moisture regaining according to the specification requirements to obtain rice dumpling leaf bundles;
(7) And (5) secondary drying: placing the reed leaves in an environment with the relative humidity of 20-25%, controlling the wind bath temperature to be 25-35 ℃ and the wind speed to be 2-5 m/s, and carrying out wind bath for 1-2 h;
(8) And (3) packaging: and then packaging the rice dumpling leaf handle by using a plastic film bag, and then packaging by using a plastic nylon bag.
Example 3
A high-efficiency production method of dry rice dumpling leaves with low leaf breakage rate comprises the following steps:
(1) Harvesting rice dumpling leaves: harvesting rice dumpling leaves which are free of insect eyes and complete and undamaged for later use;
(2) Cleaning rice dumpling leaves: cleaning the picked rice dumpling leaves to remove dust, soil and other foreign matters on the surfaces of the rice dumpling leaves, and draining off surface water for later use;
(3) High temperature steaming: spreading the cleaned rice dumpling leaves in a net frame, controlling the spreading thickness to be 2-3 cm, draining residual moisture, and steaming in normal pressure steam for 20 min;
(4) And (3) primary drying: immediately framing the rice dumpling leaves subjected to high-temperature steaming, transferring the rice dumpling leaves into drying equipment for drying in 8 minutes, and adopting normal-pressure variable-temperature drying for drying the rice dumpling leaves, wherein the drying temperature of the first stage is 50-60 ℃, the drying time is 25 minutes, the drying temperature of the second stage is 45-50 ℃, the drying time is 3 h, the drying temperature of the third stage is 60-65 ℃, and the drying time is 2.5 h, so that the water content of the rice dumpling leaves is controlled to be 8-12%;
(5) Steam fumigation rewet: placing the dried rice dumpling leaves in an environment with the temperature of 3-8 ℃ for standing for 12 min and simultaneously carrying out wind bath, wherein the wind speed of the wind bath is controlled to be 2 m/s; then transferring the mixture into a closed environment, and simultaneously introducing atomized water vapor at 20 ℃ into the closed environment to control the relative humidity in the closed environment to be 90 percent, and fumigating 2h; atomized water vapor is generated by an ultrasonic atomizer, the working frequency of the ultrasonic atomizer is 1700 KHz, and the atomization amount is 500 mL/h; the atomization water source used by the ultrasonic atomizer is a mixture of purified water and food grade acetic acid, wherein the mass ratio of the purified water to the food grade acetic acid is controlled to be 25:1;
(6) Bundling: bundling the rice dumpling leaves subjected to steam fumigation and moisture regaining according to the specification requirements to obtain rice dumpling leaf bundles;
(7) And (5) secondary drying: placing the rice dumpling leaf in an environment with the relative humidity of 20% -25%, and controlling the wind bath temperature to be 30 ℃ and the wind speed to be 4 m/s for wind bath 2h;
(8) And (3) packaging: and then packaging the rice dumpling leaf handle by using a plastic film bag, and then packaging by using a plastic nylon bag.
Example 4
The fumigation time and the addition of food-grade acetic acid affect the leaf breakage rate of the dry rice dumpling leaf prepared by the method.
1. Experimental method
Experimental group: the method of example 3 was used to prepare dry leaf rice dumplings with a controlled fumigation time of 30 min,45 min,60 min,75 min,120 min,180 min,240 min; unpacking the dry rice dumpling leaves, and counting the breakage rate of each bag of rice dumpling leaves;
comparison group: the method of example 3 was used to prepare dry leaf dumplings, but when the steam was fumigated back to wet, the atomized water source used by the ultrasonic atomizer was purified water; unpacking the prepared dry rice dumpling leaves, and counting the broken leaf rate of each bag of rice dumpling leaves;
2. detection method
The leaf breakage rate was measured as follows. Taking 5 bags of rice dumpling leaves, firstly counting the number of rice dumpling leaves in each bag of dry rice dumpling leaves, then removing the bag, picking out the dry rice dumpling leaves with broken, broken and incomplete leaves in each bag as broken leaves, and counting the number of the leaves; the leaf crushing rate of the rice dumpling leaves is calculated according to the following formula:
leaf crushing rate of rice dumpling leaves = number of crushed leaves/total number of rice dumpling leaves in the bag x 100%;
the leaf crushing rate of the rice dumpling leaves is an average value obtained after 5 bags of rice dumpling leaf measurement. Wherein, in order to be convenient for count the piece number of every bag dry-made zongzi leaf, can take 20 dry-made zongzi leaves at random, survey the weight of monolithic dry-made zongzi leaf, later divide the weight of monolithic dry-made zongzi leaf by the weight of every bag dry-made zongzi leaf as the piece number data of every bag dry-made zongzi leaf.
3. Detection result
The results of the leaf breakage rate detection are shown in the following table.
As shown in the table above, after food grade acetic acid is added to the atomized water source used by the ultrasonic atomizer, the leaf breaking rate of the dried rice dumpling leaves prepared by the experimental group is only 2.4% under the condition of the same fumigation time of 120min, and the leaf breaking rate of the comparison group without food grade acetic acid is 4.2%, which is obviously higher than that of the experimental group, so that the moisture absorption and softening of the rice dumpling leaves can be facilitated after the food grade acetic acid is added to the atomized water source. For the fumigation time, if the fumigation time is too short, the effect of softening the rice dumpling leaves can not be achieved; when the fumigation time is in the range of 60-120 min, the leaf breaking rate of the dry rice dumpling leaves is smaller as a whole, and the further extension of the fumigation time does not obviously reduce the leaf breaking rate, but the energy consumption and the working procedure time are increased, so that the time for fumigating and rewetting the water vapor is controlled to be 60-120 min.
Example 5
The addition amount of the food-grade acetic acid influences the leaf crushing rate of the dry rice dumpling leaves prepared by the method.
1. Experimental method
Experimental group: preparing dry rice dumpling leaves by adopting the method of the embodiment 3, wherein the atomizing water sources are respectively controlled to be configured according to the following proportion, and the mass ratio of the purified water to the food-grade acetic acid is 50:1, 25:1, 20:1, 15:1 and 10:1; unpacking the prepared dry rice dumpling leaves, and counting the broken leaf rate of each bag of rice dumpling leaves;
2. detection method
Same as in example 4.
3. Detection result
The results of the leaf breakage rate detection are shown in the following table.
As shown in the table above, as the amount of the added food-grade acetic acid increases, the leaf breakage rate of the dried rice dumpling leaves gradually decreases, but the applicant found that the effect is not obvious when the amount of the added food-grade acetic acid is low, as in example 4, the leaf breakage rate of the food-grade acetic acid is 4.2%, but the reduction of the leaf breakage rate is not obvious when the mass ratio of the purified water to the food-grade acetic acid is 50:1; however, when the mass ratio of purified water to food-grade acetic acid is 25:1 and 20:1, the leaf breakage rate is 2.4 percent and 2.2 percent respectively, and the leaf breakage rate is reduced by nearly one time at the moment; while the addition amount of acetic acid was further increased and the breakage rate was further decreased, the applicant found that the rice dumpling She Rongyi was deformed by curling during the second drying due to excessive softening of the rice dumpling leaves, but the sensory quality of the rice dumpling leaves was lowered. In summary, for the purposes of the present application, the higher the amount of food grade acetic acid added, the better the quality ratio of purified water to food grade acetic acid in the atomized water source should preferably be controlled to be 20-25:1.
Example 6
The leaf crushing rate of the dry rice dumpling leaves prepared by the method is compared with that of the dry rice dumpling leaves prepared by the traditional method.
1. Experimental method
Experimental group: the dry rice dumpling leaf was prepared by the method of example 3; and (3) unpacking the prepared dry rice dumpling leaves, and counting the broken leaf rate of each bag of rice dumpling leaves.
Comparison group: the traditional method is adopted to prepare the dry rice dumpling leaves, and concretely comprises the steps of rice dumpling leaf harvesting, rice dumpling leaf cleaning, rice dumpling leaf drying (adopting normal pressure and constant temperature hot air drying, the drying temperature being 55 ℃ and the drying time being 12-18 h), bundling and packaging; the operation processes of the rice dumpling leaf harvesting, the rice dumpling leaf cleaning, the bundling and the packaging are the same as those of the experimental group; and (3) unpacking the prepared dry rice dumpling leaves, and counting the broken leaf rate of each bag of rice dumpling leaves.
2. Detection method
The leaf breakage rate was measured as follows. Taking 5 bags of rice dumpling leaves, counting the number of rice dumpling leaves in each bag of dry rice dumpling leaves, and then removing the bag to compare the appearance of the rice dumpling leaf handle, wherein the result is shown in figure 1; then selecting dry rice dumpling leaves with broken leaves, broken leaves and incomplete leaves in each bag as broken leaves, and counting the number of the leaves; the leaf crushing rate of the rice dumpling leaves is calculated according to the following formula:
leaf crushing rate of rice dumpling leaves = number of crushed leaves/total number of rice dumpling leaves in the bag x 100%;
the leaf crushing rate of the rice dumpling leaves is an average value obtained after 5 bags of rice dumpling leaf measurement. Wherein, in order to be convenient for count the piece number of every bag dry-made zongzi leaf, can take 20 dry-made zongzi leaves at random, survey the weight of monolithic dry-made zongzi leaf, later divide the weight of monolithic dry-made zongzi leaf by the weight of every bag dry-made zongzi leaf as the piece number data of every bag dry-made zongzi leaf.
3. Detection result
The results of the leaf breakage rate detection are shown in the following table.
From the above table, the comparative group was not steamed with water vapor to get back to wet, so that the dried rice dumpling She Cuixing was greatly increased, and the leaf breakage rate of the direct binding was very high, reaching 8.9%. The rice dumpling leaves can be properly absorbed and softened through steam fumigation and moisture regain, so that the leaf breakage rate of the rice dumpling leaves after being bundled can be greatly reduced, and the leaf breakage rate is only 2.4%. Moreover, as can be seen from fig. 1, for the comparison group, as the comparison group is directly bundled without steam fumigation and moisture regaining, part of obvious broken leaves can be seen after the bag is disassembled from the dry rice dumpling leaves, the middle parts of the leaves of the dry rice dumpling leaves are easy to crack, and the two ends of the leaves are also easy to crack; the experimental group adopts the method of the invention, obvious broken leaves are not seen after the bag is removed from the dry rice dumpling leaves, and the whole appearance of the leaves is good. In addition, the rice dumpling She Jin is steamed at high temperature, and the first drying and the second drying are combined, wherein the first drying adopts variable temperature drying at high temperature-low temperature-high temperature, the second drying adopts low-humidity cold air drying, and the prepared dry rice dumpling leaf has better color.
Example 7
The production cycle of the processing method is compared with that of the traditional method.
1. Experimental method
Experimental group: dry rice dumpling leaves were prepared by the method of example 3.
Comparison group: the traditional method is adopted to prepare the dry rice dumpling leaves, and concretely comprises the steps of rice dumpling leaf harvesting, rice dumpling leaf cleaning, rice dumpling leaf drying (adopting normal pressure and constant temperature hot air drying, the drying temperature being 55 ℃ and the drying time being 12-18 h), natural piling, softening, bundling and packaging; the operation processes of the rice dumpling leaf harvesting, the rice dumpling leaf cleaning, the bundling and the packaging are the same as those of the experimental group;
2. experimental results
For the same procedures of the experimental group and the comparison group, namely rice dumpling leaf harvesting, rice dumpling leaf cleaning, bundling and packaging, the time consumption is the same due to the same operation process, so that comparison statistics is not carried out. Taking 200 kg dry-made rice dumpling leaves as an example, the following table counts the period of processing the dry-made rice dumpling leaves in two modes of experimental group and comparative group.
As shown in the table above, the production cycle of the method for preparing the dry rice dumpling leaves is far lower than that of the traditional method, and the total time of the first drying and the second drying in the method is 8 h and is also lower than that of 12-18 h of the traditional method, so that the efficiency of processing the rice dumpling leaves by adopting the method is higher.
Claims (6)
1. A high-efficiency production method of dry rice dumpling leaves with low leaf breakage rate is characterized by comprising the following steps:
(1) Harvesting rice dumpling leaves: harvesting rice dumpling leaves which are free of insect eyes and complete and undamaged for later use;
(2) Cleaning rice dumpling leaves: cleaning the picked rice dumpling leaves to remove dust and soil on the surfaces of the rice dumpling leaves, and draining off surface water for later use;
(3) High temperature steaming: spreading the cleaned rice dumpling leaves in a net frame, controlling the spreading thickness to be 2-3 cm, draining residual moisture, and steaming in normal pressure steam for 10-30 min;
(4) And (3) primary drying: immediately framing the steamed rice dumpling leaves at high temperature, and transferring the rice dumpling leaves to drying equipment for drying within 5-8 min so as to control the water content of the rice dumpling leaves to be 8% -12%;
(5) Steam fumigation rewet: placing the dried rice dumpling leaves in an environment with the temperature of 3-8 ℃ for standing for 10-15 min, simultaneously carrying out air bath, then transferring the rice dumpling leaves into a closed environment, and simultaneously introducing atomized water vapor with the temperature of 15-25 ℃ into the closed environment to control the relative humidity in the closed environment to be 85-95%, and fumigating 1-2 h; wherein, the atomized vapor is generated by an ultrasonic atomizer, the working frequency of the ultrasonic atomizer is 1600-1800 KHz, and the atomization amount is 300-800 mL/h; the atomization water source used by the ultrasonic atomizer is a mixture of purified water and food grade acetic acid; the mass ratio of the purified water to the food-grade acetic acid is controlled to be 20-25:1;
(6) Bundling: bundling the rice dumpling leaves subjected to steam fumigation and moisture regaining according to the specification requirements to obtain rice dumpling leaf bundles;
(7) And (5) secondary drying: placing the rice dumpling leaf in an environment with the relative humidity of 20-25% for wind bath of 1-2 h;
(8) And (3) packaging: and packaging the rice dumpling leaf handle.
2. The efficient dry leaf rice-pudding production method with low leaf breakage rate according to claim 1, wherein the total time of the steps of cleaning the leaf rice-pudding in step (2) and steaming the leaf rice-pudding in step (3) is less than 12 h.
3. The efficient dry-made rice dumpling leaf production method with low leaf breakage rate as claimed in claim 1, wherein the first drying in the step (4) adopts normal pressure variable temperature drying, specifically, the first stage drying temperature is 50-60 ℃, the drying time is 15-30 min, the second stage drying temperature is 45-50 ℃, the drying time is 2-4 h, the third stage drying temperature is 60-65 ℃, and the water content of the rice dumpling leaf is 8% -12%.
4. The efficient dry rice dumpling leaf production method with low leaf breakage rate as claimed in claim 1, characterized in that in the second drying in the step (7), the air bath temperature is controlled to be 25-35 ℃ and the air speed is controlled to be 2-5 m/s.
5. The efficient dry rice dumpling leaf production method with low leaf breakage rate as claimed in claim 1, wherein in said step (6), the specification of rice dumpling leaf bundles is 10-15 kg/bundle.
6. The efficient dry leaf production method for rice dumplings with low leaf breakage rate according to any one of claims 1-5, wherein in said step (8), the leaf bundles are packaged by plastic film bags and then by plastic nylon bags.
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