CN1258990C - Method for processing leisure seasoning dewatered fruit and vegetable - Google Patents
Method for processing leisure seasoning dewatered fruit and vegetable Download PDFInfo
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- CN1258990C CN1258990C CNB2003101127482A CN200310112748A CN1258990C CN 1258990 C CN1258990 C CN 1258990C CN B2003101127482 A CNB2003101127482 A CN B2003101127482A CN 200310112748 A CN200310112748 A CN 200310112748A CN 1258990 C CN1258990 C CN 1258990C
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Abstract
The present invention relates to a method for preparing dewatered leisure-type seasoning fruit-vegetable food, which belongs to the technical field of preparing fruit-vegetable food. The present invention comprises the following main processes: after being conventionally pretreated with the steps of selection, peeling, washing, slicing, blanching for sterilization, color preservation, etc., vegetables, fruits or edible fungus raw materials are treated with conventional hot air drying to reach 5 to 7% of safe water content; then seasoning liquid is rehydrated for 30 to 60 minutes so that the water content is increased to 20 to 60 %; after vacuum drying, or vacuum microwave drying or vacuum freeze drying, the safe water content reaches 3 to 7%; the product is packaged in the form of nitrogen filling or vacuum pumping. Because drying methods for increasing the porosity of the product, such as intermediate seasoning and vacuum drying, or vacuum microwave drying or vacuum freeze drying, etc., are adopted in the later period of the present invention, the dewatered fruit-vegetable product has good puffed taste. Thus, the dewatered fruit-vegetable product can be used as a leisure product.
Description
Technical field
A kind of processing method of the type seasoning dehydrated fruits and vegetables that lies fallow the invention belongs to the fruit-vegetable food processing technique field, relates to the processing of leisure type instant food, dehydrated fruits and vegetables.
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 because its dry back institutional framework distortion is violent, need to eat after the rehydration, therefore dehydrated fruits and vegetables only is a kind of semi-finished product, saying on the stricti jurise, also is not direct-edible food.Leisure food requires to have good fluffy mouthfeel.In order to improve the performance of hot blast dehydrated vegetables product, make it become direct-edible leisure food, the general vacuum freeze drying that adopts substitutes heated-air drying, its product is owing to the cellular structure that the direct distillation of the moisture in the raw material fruits and vegetables produces has good fluffy mouthfeel, but the cost that brings owing to alternative fully heated-air drying increases considerably, and makes the application surface of this method only be confined to high-grade fruit and vegetable food.The seasoning of dehydrated fruits and vegetables is arranged in dry preceding pretreatment stage usually, can or protect the look process and carry out simultaneously this moment in conjunction with blanching, seasoning does not need to carry out separately, better economy, but because the initial moisture of fruits and vegetables is higher, flavoring infiltration and displacement need the long period, and through the high temperature more than 10 hours (60-90 ℃) hot-air drying process, can cause some thermal sensitivity composition inefficacies, volatilization or sex change in the part flavoring.
Have among the Japan Patent JP59-48043 onion is done earlier to the 6-10% moisture content, pre-rehydration dries surface moisture again, vacuum drying is to the moisture of ending, its objective is to make the dried product fast rehydrating, but weak point is: 1) product not directly eats owing to do not add seasoning; 2) heated-air drying is to the 6-10% moisture content, product can not reach safe moisture, so can not utilize the heated-air drying product directly to do the raw material of following process during dull season at fresh feed, therefore can not break away from restriction in fruits and vegetables results production capacity during the busy season, and the predicament of insufficient raw material during dull season.Riva-M. (1991) use hot blast and microwave combining drying mushroom, Donsi-G etc. (1998) use heated drying and vacuum refrigeration combined drying to apple, potato, carrot and cucurbita pepo etc., the result maybe can improve follow-up rate of water loss, maybe can improve product quality, good effect is arranged, but the product that the combined drying method of being reported is produced can't eat directly.
Summary of the invention
The object of the invention provides a kind of processing method of the type seasoning dehydrated fruits and vegetables that lies fallow, and is used for the production of leisure type seasoning dehydrated fruits and vegetables.
Technical solution: the processing method that the invention provides a kind of type seasoning dehydrated fruits and vegetables that lies fallow, its main process is: earlier with vegetables, fruit or edible fungi raw materials are chosen, peeling, washing, section (THICKNESS CONTROL is at 3-6mm), the blanching enzyme that goes out, after protecting conventional preliminary treatment such as look, carry out (60-90 ℃ of conventional heated-air drying, 10-20 hour) to moisture content 5-7%, in 60-80 ℃ baste rehydration 30-60 minute afterwards, make moisture content be increased to 20-60%, carry out vacuum drying (absolute pressure 530-660Pa again, temperature of heating plate 60-80 ℃, 30-45 minute), or vacuum microwave drying (absolute pressure 530-660Pa, 600-1000W, 2450MHz, 5-15 minute) or vacuum freeze drying (earlier-35 ℃ quick-frozen 1-6 hour, again at absolute pressure 530-660Pa, temperature of heating plate 60-80 ℃ following 4-6 hour) to safe moisture content 3-7%, product is packed with filling nitrogen or vacuumizing.The present invention is because the later stage has adopted middle seasoning and follow-up vacuum drying or vacuum microwave drying or vacuum freeze drying etc. to increase the porous dry means of product, and its dehydrated fruits and vegetables product has good fluffy mouthfeel, can be used as leisure food.
Can cause the drastic deformation of its institutional framework when removing moisture during the fruits and vegetables heated-air drying, when hot blast dehydrated vegetables product rehydration, though portion of tissue structure restoration only, but according to microstructure analysis, carrying out dehydration under the vacuum state after the rehydration can make this part institutional framework of restoring after the rehydration keep open configuration, make the final dewatering fruit and vegetable food have the porous proterties, have good fluffy mouthfeel.
All exist owing to enter the moisture of product after the rehydration, therefore under vacuum state, very easily remove with the form of free water.Produce a large amount of frictional heats owing to microwave under vacuum state makes the violent swing of hydrone, when evaporation channel was unimpeded, free water was deviate from rapidly, and therefore the speed of follow-up vacuum microwave drying is very fast; Conventional vacuum is dry because thermal convection current and heat are conducted, and free water also can be deviate from rapidly; And vacuum freeze drying needs prefreezing before dehydration, and directly being distilled by solid-state moisture then is gaseous state, though dewatering speed is slow a little, the maintenance degree of restoring institutional framework open configuration partly after the rehydration is best.
Usually, before the seasoning of fruits and vegetables is arranged in drying.Fruits and vegetables are the pretreatment stage seasoning before dehydration, because moisture content is higher, though blanching in conjunction with uniform temperature, can make the seasoning soln of part infiltrate raw material, but because the difference of fruits and vegetables institutional framework and the difference of moisture form, the flavoring ingredients of infiltration can exist skewness, seasoning soln to infiltrate problems such as difficulty inevitably.And after the seasoning of fruits and vegetables of the present invention was arranged in heated-air drying dehydration, because the dehydrating prods of low-water-content is when meeting the aqueous solution, hydrophily was stronger, and the driving force of its infiltration is stronger, and the border is observed factually, and the distribution of its baste infiltration is also more even.
Beneficial effect of the present invention
Compare with the background technology of coming alternative fully heated-air drying production to have the cellular structure dehydrating prods with vacuum freeze drying, the present invention since the follow-up vacuum freeze drying after the rehydration or required time of vacuum microwave drying shorter, only need 30-45 minute as follow-up vacuum drying, and vacuum microwave drying only needs 5-15 minute, therefore whole drying cost is compared increase seldom with common hot blast dehydrated vegetables, when obtaining cellular structure, economy is fine, so application surface is very wide.
Compare with the background technology of dry preceding pretreatment stage seasoning, the present invention carries out seasoning after the higher heated-air drying stage of baking temperature finishes, avoided some thermal sensitivity composition inefficacies, volatilization or sex change in the flavoring.
Compare with the background technology of dry preceding pretreatment stage seasoning, because the product osmotic drive power of low-water-content is stronger, the present invention directly adopts seasoning soln as rehydration liquid in the follow-up rehydration stage, the uneven disadvantage of seasoning when having avoided the pretreatment stage seasoning.
Compare with the background technology of dry preceding pretreatment stage seasoning, the present invention has avoided the good material of seasoning electrolyte when conventional drying to influence the problem of outward appearance to surface migration at follow-up rehydration stage seasoning soln.
Compare with the background technology that vacuum freeze drying comes alternative fully heated-air drying production to have the cellular structure dehydrating prods, in fact the present invention can adopt the hot blast dehydrating prods to have the raw material of cellular structure leisure food as production, therefore can avoid background technology to be subjected to the restriction of working ability during the busy season in the fruits and vegetables results, and the predicament of insufficient raw material during dull season.
The specific embodiment
Embodiment 1: follow-up drying mode is the production of the seasoning dehydration bamboo shoots (sinocalamus latiflorus bamboo shoot) of vacuum freeze drying
Select fresh moso bamboo shoot for use, at first through selecting, peeling, clean, section (4.5mm), soak (0.2 ‰ sodium sulfites, 0.5% malic acid), get 25Kg (about 83% wet basis of moisture content), in 100 ℃ water, pressed the blanching in 1: 10 of moso bamboo shoot and water about 10 minutes, cool off fast with cooling water then, carry out conventional hot air convection drying, to weight 4.52Kg (moisture content 6%), afterwards at 80 ℃ baste (0.5% salt, 5% glucose) rehydration is 60 minutes in, to weight 6.54Kg (moisture content 35%), freezes 5 hours at-35 ℃ sharp freezing rooms, under 70 ℃, carry out about 5 hours of vacuum freeze drying (absolute pressure 550Pa) again to moisture content below 6%, select again, classification, after visiting, gold carries out the nitrogen-filled packaging and the storage of all size on demand.
Embodiment 2: follow-up drying mode is the production of the seasoning dehydration green soy bean of vacuum microwave drying
Select fresh green soy bean for use, at first through selecting, peel off, get clean green soy bean 25Kg (about 78% wet basis of moisture content), transfer pH to 7-7.5 to protect look with NaHCO3, in the Zn2+ total concentration is pre-scalding 5 minutes in 0.05% the ZnCl2 solution, cool off fast with cooling water then, carry out (85 ℃ of conventional hot air convection dryings, 4-5 hour, change 60 ℃, 6-8 hour), to weight 5.9Kg (moisture content 7%), afterwards at 80 ℃ of baste (0.5% salt, 8% glucose) rehydration is 30 minutes in, to weight 6.9Kg (moisture content 20%), carries out vacuum microwave drying (absolute pressure 660Pa) more about 5 minutes under 70 ℃, to weight 5.9Kg (moisture content is below 7%), select again, classification, after visiting, gold carries out the nitrogen-filled packaging and the storage of all size on demand.
Claims (1)
1. processing method of type seasoning dehydrated fruits and vegetables of lying fallow, earlier the raw material fruits and vegetables chosen, remove the peel, washed, enzyme is gone out in section, blanching, protect the look preliminary treatment after, it is characterized in that: carry out conventional heated-air drying and dewater to moisture content 5-7%, rehydration in baste afterwards, make moisture content increase to 20-60%, the follow-up vacuum state that carries out is dried to safe moisture content 3-7%, and product is packed with filling nitrogen or vacuumizing;
Conventional heated-air drying dehydration: temperature is 60-90 ℃, and be 10-20 hour drying time;
Rehydration in baste: temperature is 60-80 ℃, and rehydration time is 30-60 minute;
Vacuum state drying: adopt conventional vacuum drying, absolute pressure 530-660Pa, temperature of heating plate 60-80 ℃, 30-45 minute; Or the employing vacuum microwave drying, absolute pressure 530-660Pa, 600-1000W, 2450MHz, 5-15 minute; Or the employing vacuum freeze drying, earlier-35 ℃ quick-frozen 1-6 hour, again at absolute pressure 530-660Pa, temperature of heating plate 60-80 ℃ following 4-6 hour.
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| CNB2003101127482A CN1258990C (en) | 2003-12-22 | 2003-12-22 | Method for processing leisure seasoning dewatered fruit and vegetable |
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| CNB2003101127482A CN1258990C (en) | 2003-12-22 | 2003-12-22 | Method for processing leisure seasoning dewatered fruit and vegetable |
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| CN1258990C true CN1258990C (en) | 2006-06-14 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101461417B (en) * | 2009-01-13 | 2012-05-09 | 福建农林大学 | Microwave vacuum drying method for champignon |
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2003
- 2003-12-22 CN CNB2003101127482A patent/CN1258990C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461417B (en) * | 2009-01-13 | 2012-05-09 | 福建农林大学 | Microwave vacuum drying method for champignon |
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