CN115053951A - Catalytic infrared aroma enhancement technology before green Chinese onion freeze drying - Google Patents
Catalytic infrared aroma enhancement technology before green Chinese onion freeze drying Download PDFInfo
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- CN115053951A CN115053951A CN202210742031.9A CN202210742031A CN115053951A CN 115053951 A CN115053951 A CN 115053951A CN 202210742031 A CN202210742031 A CN 202210742031A CN 115053951 A CN115053951 A CN 115053951A
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- 230000003197 catalytic effect Effects 0.000 title claims abstract description 40
- 238000004108 freeze drying Methods 0.000 title claims abstract description 35
- 244000295724 Allium chinense Species 0.000 title claims abstract description 33
- 235000016790 Allium chinense Nutrition 0.000 title claims abstract description 33
- 238000005516 engineering process Methods 0.000 title claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 38
- 244000291564 Allium cepa Species 0.000 claims abstract description 23
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 230000005855 radiation Effects 0.000 claims description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 244000005700 microbiome Species 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 2
- 238000004904 shortening Methods 0.000 abstract 1
- MWUXSHHQAYIFBG-UHFFFAOYSA-N nitrogen oxide Inorganic materials O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 12
- 241000234282 Allium Species 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 9
- 150000001335 aliphatic alkanes Chemical class 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 150000002576 ketones Chemical class 0.000 description 6
- 230000009467 reduction Effects 0.000 description 6
- -1 Nitrogen oxide compound Chemical class 0.000 description 5
- 150000001299 aldehydes Chemical class 0.000 description 5
- 229910052945 inorganic sulfide Inorganic materials 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 150000004678 hydrides Chemical class 0.000 description 4
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 4
- 150000001298 alcohols Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 150000003568 thioethers Chemical class 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 244000257727 Allium fistulosum Species 0.000 description 2
- 235000008553 Allium fistulosum Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000003345 natural gas Substances 0.000 description 2
- 229910000510 noble metal Inorganic materials 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000004945 aromatic hydrocarbons Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000002898 organic sulfur compounds Chemical class 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 239000002918 waste heat Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
-
- 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
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
Abstract
The invention discloses a catalytic infrared aroma enhancement technology before green Chinese onion freeze drying, and belongs to the technical field of agricultural product processing. The processing technology comprises the following steps: selecting fresh scallion without mechanical damage as a raw material; cleaning and cutting the fistular onion stalk into small sections for processing; starting a catalytic infrared device, and placing the green Chinese onion sections in a sample tray for catalytic infrared heating and aroma enhancement; and after treatment, freeze drying to obtain the freeze-dried dehydrated green Chinese onions. The aroma enhancement technology can effectively solve the defect that the freeze-dried green Chinese onions cannot synthesize unique aroma, has the effects of shortening the freeze-drying time and killing harmful microorganisms of the green Chinese onions, and has wide market prospect.
Description
Technical Field
The invention relates to a catalytic infrared aroma enhancement technology before green Chinese onion freeze drying, and belongs to the technical field of agricultural product processing.
Background
Allium fistulosum (Allium fistulosum), Liliaceae, is a well-known perennial herb with unique odor and bactericidal and disinfectant effects. The scallion is consumed and exported in the form of dehydrated dry products except fresh food. According to statistics, the annual sales volume of dehydrated scallion in China is nearly 6 ten thousand tons, the export amount accounts for 80 percent of the export amount all over the world, the dried scallion has reduced mass, is convenient to eat, does not need to be refrigerated, and becomes a seasoning which has rich nutrition and is easy to store for a long time. However, the drying process can generate great loss on various nutrient substances, especially flavor substances, in the scallion, and the fragrance is taken as an important component of the quality of the dried scallion, so that the preference degree of consumers on the dried scallion is directly determined. At present, the common technology of outlet dehydration of the scallion is vacuum freeze drying, which has the biggest advantage of good rehydration of products, but the freeze drying has the problem that the unique fragrance cannot be synthesized by the scallion in the low-temperature environment except for the well-known defects of long drying time, high energy consumption, poor sterilization effect and the like. The problem troubles the effect of the freeze drying technology in the green Chinese onion drying for a long time, so that the search for an efficient aroma-increasing technology before freeze drying has important practical significance for the production of high-quality dehydrated green Chinese onions.
The catalytic infrared heating is a low-carbon, clean and energy-saving heating technology, has the advantages of high temperature rise speed, short heating time, high energy utilization rate and the like, and is widely concerned internationally. The principle is that natural gas is oxidized under the catalytic action of noble metals such as platinum and the like to generate medium and far wave infrared radiation, the wavelength of infrared radiation energy is in the range of far infrared wavelength and is matched with the absorption wavelength of water, and food with high moisture content can be heated quickly. According to the invention, the catalytic infrared heating technology is adopted to perform aroma enhancement treatment on the cleaned scallion before freeze drying, and meanwhile, part of water can be removed and harmful microorganisms can be killed, so that the purposes of saving freeze drying time and improving the edible safety of products are achieved.
Disclosure of Invention
The invention aims to provide a catalytic infrared aroma enhancement technology before the freezing and drying of the green Chinese onion, which additionally shortens the freezing and drying time, kills harmful microorganisms and realizes the low-cost production of high-quality dehydrated green Chinese onion. In order to achieve the purpose of the invention, the specific technical scheme is as follows:
a catalytic infrared aroma enhancement technology before green Chinese onion freeze drying is carried out according to the following steps:
(1) selecting fresh scallion without mechanical damage as a raw material; cleaning and cutting the fistular onion stalk into small pieces for processing;
(2) starting catalytic infrared heating equipment to perform catalytic infrared heating and aroma enhancement, wherein the catalytic infrared equipment adopts a multi-section chain plate conveying heating equipment, and realizes the overturning of materials by means of the high-low connection between sections, and (3) performing freeze drying to reach safe moisture after treatment to obtain freeze-dried dehydrated green Chinese onions.
Wherein the length of the fistular onion stalk section in the step (1) is 0.5-1 cm.
Wherein the parameters of the catalytic infrared device in the step (2) are as follows: the radiation distance is 10-15 cm, the heating temperature is 70-90 ℃, and the heating time is 8-10 min.
Wherein the freeze drying parameters in step (3) are as follows: the pre-freezing temperature is-20 deg.C, the main drying temperature is 20 deg.C, and the vacuum degree is below 10 kPa.
Wherein the water content of the safe green Chinese onion wet base at the end of drying in the step (3) is 5-8%.
Compared with the prior art, the invention has the beneficial effects that: the invention utilizes a catalytic infrared technology to improve the fragrance of the green Chinese onions before freeze drying, saves the drying time of the freeze-dried green Chinese onions, kills harmful microorganisms and improves the economic value of the dehydrated green Chinese onions.
Drawings
FIG. 1 is a measured aroma profile of an electronic nose of a comparative example of the present invention;
FIG. 2 is an electronic nose measured aroma profile of example 1 of the present invention;
FIG. 3 is an electronic nose measured aroma profile of example 2 of the present invention;
FIG. 4 is the measured aroma spectrum of electronic nose of example 3 of the present invention;
FIG. 5 is a diagram of a catalytic infrared heating apparatus of the present invention; the device comprises a heating machine body unit 1, a heating machine body unit 2, a heating machine body unit 3, a catalytic infrared heater 4, a heater height adjusting device 5, an exhaust pipe 6, a return air pipe 7, a return air cover 8, an exhaust cover 9, a conveying chain plate 10 and an exhaust fan 11.
Detailed Description
The catalytic infrared used in the invention is infrared emitted by natural gas after flameless combustion under the catalysis of noble metal, the energy consumption of the catalytic infrared is only about 50% of that of electric infrared, and the catalytic infrared has the characteristics of low carbon, cleanness and energy conservation.
The catalytic infrared heating device used in the invention consists of three heating units, namely a first heating machine body unit 1, a second heating machine body unit 2 and a third heating machine body unit 3. Catalytic infrared heaters 4 are arranged in the first heating machine body unit 2 and the first heating machine body unit 3 and are used for hot processing of materials, and the distance between each infrared heater and each material is adjusted through a heater height adjusting device 5; the conveying chain plates 10 of the second heating machine body unit 2 and the third heating machine body unit 3 are obliquely arranged, and materials can be turned over once when falling into the third heating machine body unit 3 from the second heating machine body unit 2, so that the nonuniformity of single-side irradiation heating is eliminated. The first heating machine body unit 1 preheats a newly fed product by using waste heat generated by heating the second heating machine body unit 2 and the third heating machine body unit 3 by means of an air return system. The power of the air return system is an exhaust fan 11, and under the drive of the exhaust fan, the preheating of the second unit 2 and the third unit 3 of the heating machine body pass through the first unit through the exhaust pipe 6, the return air pipe 7, the return air cover 8 and the exhaust cover 9 to complete the preheating of newly fed materials.
The following examples are provided to illustrate a catalytic infrared flavoring technique for scallion before freeze-drying, but the embodiments of the present invention are not limited thereto.
1. The aroma measuring method by using the electronic nose comprises the following steps:
respectively weighing 1g of fistular onion stalk segments treated by different methods, placing the fistular onion stalk segments into a 20mL sample bottle, and balancing gas for 30 min. The conditions of the electronic nose are set as follows: the cleaning time is 180s, the zeroing time is 10s, the sample preparation time is 5s, the measuring time is 300s, the flow rate of the carrier gas is 200mL/min, and the sample injection flow rate is 200 mL/min. The substances detected by the electronic nose sensor are shown in table 1.
TABLE 1 substance detected by electronic nose sensor
| Number of | Sensor with a sensor element | Detecting a substance |
| S1 | W1C | Aromatic hydrocarbon compound |
| S2 | W5S | Nitrogen oxide compound |
| S3 | W3C | Ammonia, aromatic molecules |
| S4 | W6S | Hydride compound |
| S5 | W5C | Short-chain alkane aromatic molecules |
| S6 | W1S | Alkane compounds |
| S7 | W1W | Inorganic sulfides |
| S8 | W2S | Alcohols, aldehydes, ketones |
| S9 | W2W | Organic sulfur compound |
| S10 | W3S | Long-chain alkanes |
2. The method for measuring the content of the microorganisms comprises the following steps: the total number of colonies in the samples was determined by plate colony counting, see GB 4789.2-2016.
Comparative example
Selecting fresh scallion without mechanical damage as a raw material; cleaning and cutting the fistular onion stalk into 0.7cm segments; directly freeze-drying at-20 deg.C, main drying temperature of 20 deg.C and vacuum degree of below 10kPa until the moisture content of wet base is below 8%. The results of the electronic nose test are shown in FIG. 1, the freeze-drying time and the total number of colonies are shown in Table 3, the freeze-drying time is 550min, and the total number of colonies is reduced by 1.39lg (CFU/g).
Example 1
Selecting fresh scallion without mechanical damage as a raw material; cleaning and cutting the fistular onion stalk into 0.7cm segments; and starting a catalytic infrared device, placing the onion sections in a sample tray for catalytic infrared aroma enhancement, wherein the radiation distance is 15cm, the material temperature is 70 ℃, and the heating time is 8 min. After flavoring, freeze drying is carried out under the conditions of pre-freezing temperature of-20 ℃, main drying temperature of 20 ℃ and vacuum degree of less than 10kPa until the moisture content of the wet base is less than 8 percent. The results of the electronic nose tests are shown in fig. 2 and table 2, compared with the comparative example, the nitrogen oxides, alkanes, inorganic sulfides, alcohols, aldehydes, ketones and organic sulfides of the freeze-dried scallion obtained in the present example are greatly increased; hydride, short-chain alkane aromatic molecules and long-chain alkane are slightly increased. As shown in Table 3, the total number of colonies was reduced by 2.56lg (CFU/g) at a freeze-drying time of 471 min. Compared with the comparative example, the freeze drying time is shortened by 14.36%, and the reduction range of the total number of colonies is improved by 84.17%.
Example 2
Selecting fresh scallion without mechanical damage as a raw material; cleaning and cutting the fistular onion stalk into 0.5cm segments; starting a catalytic infrared device, placing the onion sections in a sample tray for catalytic infrared aroma enhancement treatment, wherein the radiation distance is 13cm, the material temperature is 80 ℃, and the heating time is 9 min. After the flavoring treatment, the raw materials are frozen and dried under the conditions of pre-freezing temperature of-20 ℃, main drying temperature of 20 ℃ and vacuum degree of less than 10kPa until the moisture content of the wet base is less than 8 percent. The detection results of the electronic nose are shown in fig. 3 and table 2, compared with the comparative example, the nitrogen oxide compounds, alkane compounds, inorganic sulfides, alcohols, aldehydes, ketones and organic sulfides of the freeze-dried green Chinese onion obtained in the embodiment are greatly increased; the hydride and the long-chain alkane have small amplitude increase. As shown in Table 3, the total number of colonies was reduced by 3.01lg (CFU/g) at a freeze-drying time of 454 min. Compared with the comparative example, the freeze drying time is shortened by 17.45%, and the reduction range of the total number of colonies is improved by 116.55%.
Example 3
Selecting fresh scallion without mechanical damage as a raw material; cleaning and cutting the fistular onion stalk into 0.5cm segments; and starting a catalytic infrared device, placing the onion sections in a sample tray for catalytic infrared aroma enhancement, wherein the radiation distance is 10cm, the material temperature is 90 ℃, and the heating time is 10 min. After the flavoring treatment, the raw materials are frozen and dried under the conditions of pre-freezing temperature of-20 ℃, main drying temperature of 20 ℃ and vacuum degree of less than 10kPa until the moisture content of the wet base is less than 8 percent. The detection results of the electronic nose are shown in fig. 4 and table 2, compared with the comparative example, the components such as nitrogen oxide, alkane, inorganic sulfide, alcohol, aldehyde, ketone, organic sulfide and the like of the freeze-dried green Chinese onion obtained in the embodiment are greatly increased; hydride, short-chain alkane aromatic molecules and long-chain alkane are slightly increased. As shown in Table 3, the total number of colonies was reduced by 3.43lg (CFU/g) at a freeze-drying time of 386 min. Compared with the comparative example, the freeze drying time is shortened by 29.82%, and the reduction range of the total number of colonies is improved by 146.76%.
TABLE 2 Green Chinese onion Freeze drying Infrared fragrancing example
TABLE 3 reduction of the time of freeze-drying and infrared flavouring of green Chinese onions and the bactericidal effect
From the above results it can be derived:
before the green Chinese onion is frozen and dried, a catalytic infrared aroma-enhancing and sterilizing technology is adopted, so that the nitrogen oxide, alkane compounds, inorganic sulfides, alcohol, aldehyde, ketone, organic sulfides and other components of the dehydrated green Chinese onion are greatly increased; hydride, short-chain alkane aromatic molecules and long-chain alkane are slightly increased. The sulfide is a main substance which enables the scallion to generate flavor, and the ketone substance can endow food with special scorched flavor, so that the dehydrated scallion generates unique flavor.
Compared with fresh green Chinese onions, the total number of colonies of the dehydrated green Chinese onions produced by the method is reduced by 2.56-3.43 lg (CFU/g); compared with the comparative example, the reduction range of the bacteria content is improved by 84.17-146.76%, and the drying time is shortened by 14.36-29.82%. Under the conditions of the embodiment 3, the sterilization effect is most obvious; under the conditions of example 3, the drying time was the shortest and the reduction of the bacterial content was the greatest.
The examples are only for describing the preferred embodiments of the present invention, and are not intended to limit the scope of the present invention, and various modifications and improvements made to the technical solution of the present invention by those skilled in the art without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.
Claims (5)
1. A catalytic infrared aroma enhancement technology before green Chinese onion freeze drying is characterized by comprising the following steps: (1) selecting fresh scallion without mechanical damage as a raw material; cleaning and cutting the fistular onion stalk into small sections for processing; (2) starting catalytic infrared equipment to perform catalytic infrared heating aroma-enhancing treatment, wherein the catalytic infrared equipment adopts a multi-section chain plate to convey heating equipment, and the material is turned over by means of high-low connection between sections; (3) and after treatment, carrying out freeze drying to safe moisture to obtain the freeze-dried dehydrated green Chinese onions.
2. The pre-lyophilization catalytic infrared aroma enhancement technology for green Chinese onions according to claim 1, wherein the length of the onion stalk segment in the step (1) is 0.5-1 cm.
3. The pre-lyophilization catalytic infrared flavoring technology for green Chinese onions according to claim 1, wherein the catalytic infrared device parameters in step (2) are as follows: the radiation distance is 10-15 cm, the heating temperature is 70-90 ℃, and the heating time is 8-10 min.
4. The pre-lyophilization catalytic infrared flavoring technology for green Chinese onions according to claim 1, wherein the lyophilization parameters in step (3) are as follows: the pre-freezing temperature is-20 deg.C, the main drying temperature is 20 deg.C, and the vacuum degree is below 10 kPa.
5. The pre-lyophilization catalytic infrared flavoring technology for green Chinese onions according to claim 1, wherein the moisture content of the green Chinese onions at the end of the drying in step (3) is 5% to 8%.
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| CN202210742031.9A CN115053951A (en) | 2022-06-28 | 2022-06-28 | Catalytic infrared aroma enhancement technology before green Chinese onion freeze drying |
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| CN202210742031.9A CN115053951A (en) | 2022-06-28 | 2022-06-28 | Catalytic infrared aroma enhancement technology before green Chinese onion freeze drying |
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- 2022-06-28 CN CN202210742031.9A patent/CN115053951A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| CHEN GU，ET AL.: "Effects of catalytic infrared drying in combination with hot air drying and freeze drying on the drying characteristics and product quality of chives", LWT-FOODSCIENCEANDTECHNOLOGY, vol. 161, pages 1 - 9 * |
| 崔清亮，等: "大葱真空冷冻干燥工艺试验", 包装与食品机械, vol. 27, no. 5, pages 46 - 49 * |
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