CN1234296C - Method for comprehensively improving dewatering and water gaining property of hot air dewatered vegetable - Google Patents
Method for comprehensively improving dewatering and water gaining property of hot air dewatered vegetable Download PDFInfo
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- CN1234296C CN1234296C CNB2003101127478A CN200310112747A CN1234296C CN 1234296 C CN1234296 C CN 1234296C CN B2003101127478 A CNB2003101127478 A CN B2003101127478A CN 200310112747 A CN200310112747 A CN 200310112747A CN 1234296 C CN1234296 C CN 1234296C
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Abstract
The present invention provides a method for comprehensively improving dewatering and water gaining property of hot air dewatered fruits and vegetables, which belongs to the technical field of fruit and vegetable food processing. The present invention has a main process that pretreatments of selection, peeling, washing, sheet cutting, scalding and enzyme killing, color protection, etc. are carried out on the vegetables, the fruits or edible fungus raw materials, and conventional hot air drying is carried out. The mixture is vertically loaded and unloaded for 10 to 20 times continuously at the speed of 10 to 30 cm/s by a flat plate forcing press under the maximum pressure of 200 to 450 N range when the water content is from 60 to 80%, the second hot air drying is carried out to the safe water content from 6 to 7%, and then, the mixture gains water again to the water content from 40 to 60% to be treated from 10 to 30 minutes in a vacuum chamber at the normal temperature. The hot air drying is carried out again to the water content of less than 6%. The mixture is extruded by a flat plate, the permeability of cell membranes is increased effectively, the following dewatering rate is increased, and the water gaining speed of the mixture is higher than that of a dried product which is not extruded. Water gaining channels of dewatering vegetables are increased further after a pre-water gaining vacuum treatment, the water gaining rate of the fruits and the vegetables is increased obviously, and the quick water gaining performance is improved.
Description
Technical field
A kind of comprehensive method of improving dehydration of hot blast dehydrated vegetables and rehydration performance belongs to the fruit-vegetable food processing technique field, relates to dehydrated fruits and vegetables processing.
Background technology
With thermal convection current and heat conduction be the heated-air drying of feature be still present application at most, the most economic fruits and vegetables ' dehydration method, but have long, disadvantage such as energy consumption is big, recovery degree (weighing the ability that dry tissue or structure are received moisture again) is relatively poor, rehydration speed (weighing the speed degree that dry tissue or structure are received moisture again) is lower drying time.
The method that improves heated-air drying speed mainly contains the complete method of substitution that adopts other drying principles and adopts the part method of substitution of combined drying stage by stage.As: Riva-M. (1991) uses hot blast and microwave combining drying mushroom, because microwave has improved follow-up rate of water loss, combined drying has shortened process time.But method of substitution adopts electric energy mostly, so general cost is higher, and limited to the raising degree of restoring performance.
The recovery degree that improves dehydrated vegetables mainly contains and forms porous method and preliminary treatment displacement method.The rehydration speed that improves dehydrated vegetables mainly contains the method for the admission passage that moisturizes in dried product.In order to increase its rehydration ratio and to improve the fast rehydrating performance, Puccinelli (1986) has proposed with transfer roller rolling to destroy the speed rehydration method of making beating back pasty material cells such as mashed potatoes, therefore and be not suitable for the not cutting fruits and vegetables of making beating but this method generally is used for moulding simultaneously.Neumann (1972) infiltrates vegetable tissue to edible polyol (as: sucrose, glycerine etc.) so that the dehydrated vegetable after the rehydration has the favorable tissue reconstitution properties before dry, but because the difference that the kind difference is brought, it is also bigger to improve degree difference.Japan Patent JP59-48043 invents a kind of onion fast rehydrating method, promptly does earlier to the 6-10% moisture content, and pre-rehydration dries surface moisture again, and vacuum drying is to the moisture of ending, and the essence of this method is to utilize follow-up vacuum drying to improve its rehydration.
Summary of the invention
The purpose of this invention is to provide a kind of comprehensive method of improving dehydration of hot blast dehydrated vegetables and rehydration performance, can be used for the making of greengrocery dehydration.
Technical solution: the invention provides a kind of method of improving dehydrated vegetables dehydration and rehydration performance.Its main process is: earlier vegetables, fruit or edible fungi raw materials are carried out that routine is chosen, removes the peel, washed, enzyme is gone out in section, blanching, protect preliminary treatment such as look after, carry out conventional heated-air drying 60-90 ℃, extremely certain moisture content is (at the initial stage of sloughing physical-chemical bond water, be generally 60-80%) time continue carrying, unloading 10-20 time with the dull and stereotyped forcing press of maximum pressure in the 200-450 Newton range with the speed up and down of 10-30cm/s, secondary hot-air is dried to safe moisture 6-7%; Pre-again rehydration is to moisture content 40-60%, and normal temperature was handled 10-30 minute in vacuum chamber (vacuum pressure 500-700Pa), and heated-air drying is to moisture content below 6% once more, selects, carries out on demand after the classification, gold spy the nitrogen-filled packaging and the storage of all size again.
After the flat board extruding, can increase the permeability of cell membrane effectively, can improve follow-up rate of water loss effectively on the one hand, on the other hand, than obviously not accelerating through the dried product rehydration speed of extruding.And the application of vacuum after the pre-rehydration can further increase the rehydration passage of dehydrated vegetables, obviously increases its rehydration ratio and improves the fast rehydrating performance.
Though the permeability of fruits and vegetables cell membrane increases after blanching is handled to some extent, when heated-air drying, slough free water after, the process that becomes reduction of speed by constant speed is highly significant still, so that influence the hot blast dewatering speed.In order further to increase the permeability of cell membrane, adopting mechanical presses to make the part cell rupture is a kind of effective ways that significantly improve the hot blast dewatering speed.But when push, fashion of extrusion, extruding degree be its key point.Before dry as carry out the raw material extruding, mashed phenomenon can take place, be unfavorable for the shape of product after dried product and the rehydration, influence its commodity value.As in the later stage of drying extruding, then very limited to the effect that improves the hot blast dewatering speed.The transfer point moisture place that the constant speed in drying curve that the present invention adopts becomes reduction of speed carries out extrusion process, both can avoid mashed phenomenon, can effectively improve follow-up hot blast dewatering speed again.Fashion of extrusion exerts an influence to the shape of product, follow-up dehydrating effect and dried product rehydration effect equally.Fashion of extrusion has unidirectional or a plurality of directions mode such as to pressurize, shear, rub.Shear and rub the variation that can cause shape of product, should not adopt herein.In order to make cell rupture, keep the integrality of shape simultaneously, it is suitable carrying out unidirectionally extruded to the fruits and vegetables cut surface.The present invention adopt dull and stereotyped forcing press with certain pressure and up and down speed continue carrying, unloading 10-20 time, can make cell rupture effectively, keep the integrality of shape simultaneously.
Increasing and keeping the rehydration passage of dehydrated vegetables is the main path that increases its rehydration ratio and improve the fast rehydrating performance.The present invention adopts extrusion process to make cell rupture, thereby is to increase by first measure that the rehydration passage improves the rehydration performance; The pre-rehydration of dried product by low-water-content is opened the rehydration passage to certain moisture content again, and the application of vacuum by certain hour, expands its rehydration passage, is second measure that improves the rehydration performance.
Beneficial effect of the present invention
Compare with the background technology that adopts method of substitution to improve heated-air drying speed, the present invention adopts the middle extrusion process of high-moisture percentage raw material, improves heated-air drying speed by increasing permeability of cell membrane, makes the heated-air drying time shorten more than 1/3.
Compare with the background technology that improves the fast rehydrating performance with its rehydration ratio of above-mentioned increase, the present invention adopts the extrusion process that increases permeability of cell membrane at the initial stage of sloughing physical-chemical bond water, in conjunction with follow-up pre-rehydration and application of vacuum, the recovery degree and the speed of hot blast dehydrated vegetables are greatly improved, the recovery degree can reach more than 85%, and recovery speed is common heated-air drying in the same old way 2-4 doubly.
Compare with the background technology of follow-up boulton process, the present invention adopts and still carry out heated-air drying after the vacuum chamber short-term focuses on, because the main body drying equipment does not change, processing cost is much lower.
The specific embodiment
Embodiment 1: adopt the dehydration Kidney bean of extruding-pre-rehydration-vacuum processing technique to produce
Select fresh vegetable 50Kg (about 84% wet basis of moisture content) for use, clean the back blanching, use NaHCO
3Transfer pH to 7-7.5 to protect look, in the Zn2+ total concentration is pre-scalding 5 minutes in 0.05% the ZnCl2 solution, adopt about 80 ℃ heated-air drying to 36.36 kilogram (moisture content 78%), speed up and down with 30cm/s continues carrying under 400 newton's pressure then, unload 10 times, continue heated-air drying to 8.51 kilograms of safe moistures (6% moisture content), pre-rehydration to 20 kilogram (moisture content 60%) in the water about 80 ℃ again, move into vacuum chamber, under vacuum pressure 500Pa, placed 20 minutes, hot blast is done to 8.51 kilograms (moisture content 6%), selects again, classification, after visiting, gold carries out the nitrogen-filled packaging and the storage of all size on demand.
Embodiment 2: adopt the dehydration sliced mushroom of extruding-pre-rehydration-vacuum processing technique to produce
Select for use fresh white mushroom 30Kg (moisture content about 90%) to select, clean, section (3mm), protect look (0.2 ‰ sodium sulfites, 0.5% malic acid), (90 ℃ of blanchings, 2 minutes), adopt about 70 ℃ heated-air drying to 15.0 kilogram (moisture content 80%), speed up and down with 30cm/s continues carrying under 300 newton's pressure then, unload 15 times, continue heated-air drying to 3.2 kilograms of safe moistures (6% moisture content), pre-rehydration to 6 kilogram (moisture content 50%) in the water about 70 ℃ again, move into vacuum chamber, under vacuum pressure 500Pa, placed 15 minutes, hot blast is done to 3.2 kilograms (moisture content 6%), selects again, classification, after visiting, gold carries out the nitrogen-filled packaging and the storage of all size on demand.
Claims (2)
1. method of improving dehydrated vegetables, fruit or edible mushroom dehydration and rehydration performance, earlier vegetables, fruit or edible fungi raw materials chosen, remove the peel, are washed, enzyme is gone out in section, blanching, protect the look preliminary treatment after, it is characterized in that carrying out first heated-air drying to moisture content 60-80%, push then, the secondary hot-air drying, pre-rehydration, application of vacuum, heated-air drying is dewatered to moisture content below 6% once more;
Described extrusion process: the material pressure after the first heated-air drying is 200-450 newton's dull and stereotyped forcing press, with the lasting carrying of the speed up and down of 10-30cm/s, unloading 10-20 time;
Described secondary hot-air drying: the material after the extruding continues heated-air drying to safe moisture content 6%-7%;
Described pre-rehydration is handled: the dried material of secondary hot-air is placed in the water pre-rehydration to moisture content 40-60%;
Described application of vacuum: the material after the pre-rehydration is at vacuum pressure 500-700Pa, and normal temperature was placed 10-30 minute.
2. method according to claim 1 is characterized in that first heated-air drying temperature is 60-90 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101127478A CN1234296C (en) | 2003-12-22 | 2003-12-22 | Method for comprehensively improving dewatering and water gaining property of hot air dewatered vegetable |
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| CNB2003101127478A CN1234296C (en) | 2003-12-22 | 2003-12-22 | Method for comprehensively improving dewatering and water gaining property of hot air dewatered vegetable |
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| Publication Number | Publication Date |
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| CN1554275A CN1554275A (en) | 2004-12-15 |
| CN1234296C true CN1234296C (en) | 2006-01-04 |
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| CNB2003101127478A Expired - Fee Related CN1234296C (en) | 2003-12-22 | 2003-12-22 | Method for comprehensively improving dewatering and water gaining property of hot air dewatered vegetable |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176540B (en) * | 2007-11-29 | 2011-07-20 | 广东省农业科学院农业生物技术研究所 | Method for preparing dewatered bitter gourd piece |
| CN101623024B (en) * | 2009-08-07 | 2011-08-17 | 海通食品集团余姚有限公司 | Processing method for drying, dehydrating and conditioning radish leaves by hot air |
| CN102763844B (en) * | 2012-07-24 | 2014-03-12 | 杨娟 | Peeled Momordica grosvenori and making method thereof |
| CN104171990A (en) * | 2014-06-30 | 2014-12-03 | 安徽新荣久农业科技有限公司 | Vacuum rehydrating method for dried osmunds |
| CN108094950A (en) * | 2017-11-06 | 2018-06-01 | 中国农业科学院农产品加工研究所 | A kind of preparation method of violet cabbage powder |
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2003
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