CN115606764A - 一种制作脱水甘蓝菜的工艺 - Google Patents
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- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title claims abstract description 66
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
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- 238000007602 hot air drying Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
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- 241000894006 Bacteria Species 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种制作脱水甘蓝菜的工艺,包括以下步骤:步骤一:预清洗;步骤二:原料切碎;步骤四:高温杀菌;步骤五:沥水;步骤六:调味;步骤七:脱水;步骤八:真空冷冻干燥;步骤九:紫外线杀菌;步骤十:包装。本发明先将甘蓝菜脱水,然后再进行真空冷冻干燥,这样无需进行热风干燥,提高了脱水甘蓝菜的色、香、味,能够最大程度锁住甘蓝菜的营养成分,提高了脱水甘蓝菜的营养价值;同时通过先高温杀菌,再进行紫外线杀菌,能够将脱水甘蓝菜上的细菌完全杀死,提高了脱水甘蓝菜的食品安全。
Description
技术领域
本发明涉及脱水甘蓝菜生产的技术领域,具体为一种制作脱水甘蓝菜的工艺。
背景技术
目前,蔬菜的加工一部分以鲜加工、鲜销售为主,这一部分超市销售的比例比较大。另一部分就是干制蔬菜,以出口为主,同时还可配合一些其他食品的加工,作为辅料。脱水蔬菜食用方便,同时由于含水量少,容易运输,贮藏时间长,能有效地调节菜生产淡旺季。
目前,传统的蔬菜脱水方法都是采用热风干燥(应用最多、最经济的干燥方法),但是热风干燥容易造成营养成分的损失,降低脱水蔬菜的品质,无法保留食品的色、香、味及营养成分。
发明内容
本发明的目的在于提供一种制作脱水甘蓝菜的工艺,以解决上述背景技术中提出的热风干燥制得脱水甘蓝菜品质低的问题。
为了解决上述技术问题,本发明提供如下技术方案:
一种制作脱水甘蓝菜的工艺,包括以下步骤:
步骤一:预清洗,清洗甘蓝菜表面的异物;
步骤二:原料切碎,将甘蓝菜反复切碎成小方块;
步骤三:清洗,将切成块状的甘蓝菜进行清洗;
步骤四:高温杀菌,将清洗后的甘蓝菜放入100℃-110℃的高温沸水中进行杀菌,杀菌时间为5-10秒;
步骤五:沥水,将杀菌后的甘蓝菜放入冷水中冷却,然后将沥干水分;
步骤六:调味,沥干水分的甘蓝菜与糖搅拌;
步骤七:脱水,将调好味的甘蓝菜放入脱水筛中进行脱水;
步骤八:真空冷冻干燥,将脱水好的甘蓝菜放入真空冷冻干燥机内进行干燥;
步骤九:紫外线杀菌,将干燥好的甘蓝菜放入滚筒内进行紫外线照射;
步骤十:包装,将杀完菌后的甘蓝菜进行包装封箱。
进一步的,所述步骤二中的小方块的大小为1.5cm-2.5cm*1.5cm-2.5cm。
进一步的,所述步骤七的脱水时间为1h。
进一步的,所述步骤八中真空冷冻干燥机的温度为-45℃--50℃,冷冻时间为0.5h-1h,真空压强75Pa,干燥时间为0.5h-1h。
与现有技术相比,本发明所达到的有益效果是:
1、本发明先将甘蓝菜脱水,然后再进行真空冷冻干燥,这样无需进行热风干燥,提高了脱水甘蓝菜的色、香、味,能够最大程度锁住甘蓝菜的营养成分,提高了脱水甘蓝菜的营养价值;
2、本发明通过先高温杀菌,再进行紫外线杀菌,能够将脱水甘蓝菜上的细菌完全杀死,提高了脱水甘蓝菜的食品安全。
附图说明
附图用来提供对本发明的进一步理解,并且构成说明书的一部分,与本发明的实施例一起用于解释本发明,并不构成对本发明的限制。在附图中:
图1是本发明脱水甘蓝菜生产工艺的工艺流程示意图。
具体实施方式
根据本发明的实施例,提供了一种制作脱水甘蓝菜的工艺。
如图1所示,一种制作脱水甘蓝菜的工艺,包括以下步骤:
步骤一:预清洗,清洗甘蓝菜表面的异物;
步骤二:原料切碎,将甘蓝菜反复切碎成小方块;
步骤三:清洗,将切成块状的甘蓝菜进行清洗;
步骤四:高温杀菌,将清洗后的甘蓝菜放入100℃-110℃的高温沸水中进行杀菌,杀菌时间为5-10秒;
步骤五:沥水,将杀菌后的甘蓝菜放入冷水中冷却,然后将沥干水分;
步骤六:调味,沥干水分的甘蓝菜与糖搅拌;
步骤七:脱水,将调好味的甘蓝菜放入脱水筛中进行脱水;
步骤八:真空冷冻干燥,将脱水好的甘蓝菜放入真空冷冻干燥机内进行干燥;
步骤九:紫外线杀菌,将干燥好的甘蓝菜放入滚筒内进行紫外线照射;
步骤十:包装,将杀完菌后的甘蓝菜进行包装封箱;
所述步骤二中的小方块的大小为1.5cm-2.5cm*1.5cm-2.5cm,小方块形状的甘蓝菜更有利于后续进行杀菌和脱水工艺,这样可以减少杀菌和脱水工艺的时间,提高了脱水甘蓝菜的生产效率;
所述步骤七的脱水时间为1h;
所述步骤八中真空冷冻干燥机的温度为-45℃--50℃,冷冻时间为0.5h-1h,真空压强75Pa,干燥时间为0.5h-1h;
因此本发明先将甘蓝菜脱水,然后再进行真空冷冻干燥,这样无需进行热风干燥,提高了脱水甘蓝菜的色、香、味,能够最大程度锁住甘蓝菜的营养成分,提高了脱水甘蓝菜的营养价值,同时相比于单一的真空冷冻干燥,本发明采用先脱水再干燥,这样生产成本比采用单一的真空冷冻干燥工艺低,而且同样能够达到保留脱水甘蓝菜的色、香、味的效果;
同时通过先高温杀菌,再进行紫外线杀菌,能够将脱水甘蓝菜上的细菌完全杀死,提高了脱水甘蓝菜的食品安全。
需要说明的是,在本文中,诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者设备所固有的要素。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种制作脱水甘蓝菜的工艺,其特征在于,包括以下步骤:
步骤一:预清洗,清洗甘蓝菜表面的异物;
步骤二:原料切碎,将甘蓝菜反复切碎成小方块;
步骤三:清洗,将切成块状的甘蓝菜进行清洗;
步骤四:高温杀菌,将清洗后的甘蓝菜放入100℃-110℃的高温沸水中进行杀菌,杀菌时间为5-10秒;
步骤五:沥水,将杀菌后的甘蓝菜放入冷水中冷却,然后将沥干水分;
步骤六:调味,沥干水分的甘蓝菜与糖搅拌;
步骤七:脱水,将调好味的甘蓝菜放入脱水筛中进行脱水;
步骤八:真空冷冻干燥,将脱水好的甘蓝菜放入真空冷冻干燥机内进行干燥;
步骤九:紫外线杀菌,将干燥好的甘蓝菜放入滚筒内进行紫外线照射;
步骤十:包装,将杀完菌后的甘蓝菜进行包装封箱。
2.根据权利要求1所述的一种制作脱水甘蓝菜的工艺,其特征在于:所述步骤二中的小方块的大小为1.5cm-2.5cm*1.5cm-2.5cm。
3.根据权利要求1所述的一种制作脱水甘蓝菜的工艺,其特征在于:所述步骤七的脱水时间为1h。
4.根据权利要求1所述的一种制作脱水甘蓝菜的工艺,其特征在于:所述步骤八中真空冷冻干燥机的温度为-45℃--50℃,冷冻时间为0.5h-1h,真空压强75Pa,干燥时间为0.5h-1h。
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