CN1554273A - Safety high water content seasoning dewatered vegetable and its producing method - Google Patents
Safety high water content seasoning dewatered vegetable and its producing method Download PDFInfo
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- CN1554273A CN1554273A CNA2003101127444A CN200310112744A CN1554273A CN 1554273 A CN1554273 A CN 1554273A CN A2003101127444 A CNA2003101127444 A CN A2003101127444A CN 200310112744 A CN200310112744 A CN 200310112744A CN 1554273 A CN1554273 A CN 1554273A
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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
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Abstract
The present invention belongs to the field of vegetable food producing technology, and proposes a kind of safe dewatered seasoning vegetable with water content of 15-20% and water activity of 0.65-0.69 and its production process. Vegetable is first soaked in high osmotic pressure solution for osmotic dewatering and seasoning, and then hot blast, microwave or far infrared dried at normal pressure to water content of 15-20%. The present invention raises the safe water content of dewatered vegetable via controlling water activity, and has short drying time, low cost, low power consumption, less deformation and raised water re-combining performance. The product may be well stored at room temperature.
Description
Technical field
Seasoning type dehydrated vegetables that a kind of safe moisture content is higher and preparation method thereof the invention belongs to the vegetable food processing technique field, relates to seasoning vegetable dehydration processing.
Background technology
Fresh vegetables is because its water content very high (being generally more than 90%), the part vegetables are again heat sensitive materials, so baking temperature can not be too high, therefore will dry by the fire to safe moisture (so-called safe moisture, be meant the contained moisture of vegetables that can keep the vegetables safe storage, be generally 6-8%).Disadvantages such as all there is length drying time in some main flow drying modes, energy consumption is big, rehydration (referring to recover, improve the performance of dehydrated vegetables moisture) is relatively poor, the product distortion is serious.
For the rate of drying that improves vegetables with cut down the consumption of energy, there is the researcher to adopt the mode of some inner heating, as: microwave, far infrared etc., carried out the experimental study of the far-infrared ray drying of shallot leaf as her rattan and a man of virtue and ability (1986), find that rate of drying is 1.5 times of convection current heated-air drying, (1998) such as Tein M.Lin carry out microwave, hot blast and the freeze drying research of carrot, find that the microwave drying time is the shortest, and product have good quality.Wang Jun etc. (1998) carry out the microwave drying characteristic of paddy and matter thermal model find in analyzing the microwave drying storage after 3-6 month content of fatty acid lower than the hot blast.But efficient that this method weak point is inner mode of heating when dewatering in the high-moisture stage is unlike the heated-air drying height, and because electricity consumption, cost increases many.Also there is the researcher to adopt the method for combined drying, use hot blast and microwave combining drying white mushroom as Riva-M. (1991), the result shows: because microwave has improved follow-up rate of water loss, combined drying has shortened process time, under without any the preliminary treatment situation, finished product has obtained preferable quality.Waliszewski-K-KN etc. (1996) have carried out infiltration and hot air combined dehydration research to the papaya sheet, the permeating medium of using is a sucrose, the result shows: concentration of sucrose and pH value are to the not significantly influence of change color of finished product, and energy consumption has reduced by 1/3.But report used combined dehydration (or dry) abroad from the angle consideration of control water activity, the dehydrating prods final moisture content that obtains is conventional safe moisture content (6-8% wet basis).
In order to overcome the relatively poor disadvantage of conventional dehydrated vegetables rehydration, Japan Patent JP57-177647 adheres to strong indissoluble and separates powder pre-treating with a kind of at the mushroom characteristics, because " supports " of powder effect, after the drying, pestering has kept original shape; Another Japan Patent JP58-40037 has invented with dextrin (glucose equivalent 5-30) solution preliminary treatment mushroom, and mushroom was restored in the short time; 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; These methods all have certain effect to the rehydration that improves conventional dehydrated vegetables, but only are confined to single variety, and applicable surface is too narrow.
In order to overcome the serious disadvantage of conventional dehydrated vegetables product distortion, U.S. Pat 4361589 usefulness freeze dryings make dehydrated vegetables such as dried celery sheet keep the shape before the dehydration when increasing cellular structure.Freeze-drying can effectively solve the serious disadvantage of dehydrated vegetables product distortion, but production cost increases considerably.
Summary of the invention
The purpose of this invention is to provide higher seasoning type dehydrated vegetables of a kind of safe moisture content and preparation method thereof, be used for seasoning vegetable dehydration processing.
Technical solution: this is that a kind of safe moisture content higher (15-20%), water activity are the seasoning type dehydrated vegetables of 0.65-0.69.Its preparation method is: soak the raw material permeating and dewatering with high osmotic pressure solution earlier, carry out seasoning simultaneously, dewater to moisture content 15-20% with dry technologies such as hot blast, microwave, far infrareds then.Basic technology is as follows: 1) fresh, of uniform size vegetables pass through cleaning, cutting, blanching, drain; 2) with high osmotic pressure solution immersion carrying out permeating and dewatering; 3) (600-1000W, 2450MHz) or far-infrared ray drying (temperature of charge 70-80 ℃, range 14-30cm), making its final moisture content is 15-20% to carry out hot blast (wind-warm syndrome 60-85 ℃, wind speed 0.9-1.2m/s) or microwave drying after draining.
The composition of used high osmotic pressure solution (g/L) is: sucrose 150-300, salt 100-200, dextrin 100-150.Soak time 40-60 minute, soaking temperature was a room temperature.Can also add other flavouring in the high osmotic pressure solution.
The safe storage performance free moisture contained with it of vegetable product, promptly the amount of available moisture is relevant.Water activity has reflected the content of free moisture in the system, promptly can be by microorganism or moisture that some biochemical reactions utilized, and the therefore safe storage performance that more can indicate converted products than moisture usually.Water activity is low more, shows that the amount of the active moisture that participates in growth of microorganism and all kinds of degradation reactions is few more.According to test shows, water activity is suppressed substantially in 0.69 o'clock microorganism such as mould, and water activity is basic identical at the dehydrated vegetables of its storage period of vegetable product of 0.65-0.69 (20 ℃) and 6-7% moisture content.At present mainly contain salt (sodium chloride etc.), carbohydrate (sucrose, glucose, lactose etc.), soluble protein hydrolysate, polyalcohol (glycerine etc.) as the water activity controlling agent.But concerning victual, what be fit to is both to have helped forming peculiar flavour, the chemicals of strongly hydrophilic (this means and can reduce addition) is arranged, as not producing dextrin class, protein derivatives and the inorganic salts of excessive sweet taste again.Certain density moisture controlling agent (as sucrose and salt) can produce bigger osmotic pressure, and reduces water activity, stops the absorption of oxygen simultaneously.Because the part Free water is combined into the polar group that adds and combines water in the raw material, thereby has reduced the free moisture in the vegetables, has improved the osmotic pressure of system, has suppressed microbial activities.It on this process nature an infiltration matter exchange process.Thereby make its on safe moisture far above common dehydrated vegetables.The present invention is when the infiltration preliminary treatment, by in soak, adding some water activity controlling agent (as sucrose, salt and various flavouring), three purposes have been realized: 1) by soaking certain hour, realized the exchange of moisture and controlling agent in the raw material, reduced the water activity of product, make final products under the prerequisite of safe storage, can keep high moisture content, thereby improve the yield rate of product, reduce production costs; 2) the penetration and replacement function that is had by the water activity controlling agent is carried out permeating and dewatering, and reaching moisture is original 50-80%; 3) seasoning.
It is closely related with moisture that the quality of dehydrated vegetables keeps.Rehydration is an important indicator weighing its quality.Show according to test and microstructure analysis, the rehydration of the sample of 7% moisture is than half of sample that only is 15% moisture, and the safe storage of conventional dehydrated vegetables generally must reach 6-7% by moisture control, and this moment, water activity was between 0.65-0.69 (20 ℃).The degree of deformation of dehydrated vegetables is same relevant with the moisture size, shows according to test analysis, and the shr of the sample of 6-7% moisture is 1-2 a times of 15-20% moisture sample.
The assay method of water activity adopts quick water activity detecting instrument or Kang Wei ware method to detect.
Beneficial effect of the present invention: compare with the background technology that cuts down the consumption of energy with the rate of drying that improves vegetables, the present invention sets about from the control water activity, making dehydrating prods final moisture content is high-moisture percentage (15-20% wet basis), the combined drying mode that is conventional safe moisture content (6-8% wet basis) with final moisture content is compared, shortened drying time effectively, improve yield rate, thereby reduced production cost (comprising energy consumption).
Compare with the background technology that overcomes conventional dehydrated vegetables rehydration difference, the present invention is because the characteristics of the high safe moisture (15-20% wet basis) of product itself, the disadvantage that has lower security moisture content (6-8% wet basis) the rehydration difference that background technology need overcome hardly, and, in immersion process, infiltrated a large amount of hydrophilic compounds (as sugar, salt etc.) in the product, great benefit has been arranged for the raising of later stage rehydration.
The background technology serious with overcoming the distortion of conventional dehydrated vegetables product compared, and the present invention does not need to increase such expensive of freeze drying, by the characteristics of high safe moisture (15-20%, wet basis), just can suppress the gross distortion of its product.
Comprehensive and opinion is compared with background technology, the present invention improves dehydrated vegetables safe moisture content by the control water activity, thereby has shortened drying time significantly, has improved yield rate, reduced energy consumption.Unite follow-up drying (forms such as hot blast, microwave, far infrared) by permeating and dewatering process (also be seasoning process simultaneously) and make that safe moisture content reaches 15-20% in the dehydrated vegetables, the water activity of this moment is at 0.65-0.69.Reducing cost, in energy consumption, degree of deformation and the raising rehydration, obtaining the higher seasoning type dehydrated vegetables of direct-edible safe moisture content.
The specific embodiment
Embodiment 1: seasoning dehydration eggplant
Select fresh circular or microscler eggplant 25Kg (moisture content about 80%) for use, the tail of decaptitating is cleaned, be cut into the sheet of thickness 10mm, protect look with clear water during excessively, then after boiling water blanching 3-5 minute, immerse baste (mixed solution of 30% sucrose, 20% salt and 10% dextrin, 25 ℃ of temperature), be incubated 45 minutes, it is centrifugal to take out the back, and rotating speed 100-500r/m sloughs surface water, this moment, moisture content was about 75%, went into the normal pressure air drier, dried by the fire about 7 hours, (85 ℃, 3 hours; 60 ℃, 4 hours) to weight be 6.1 kilograms (moisture content 18%), through the water activity test, be qualified in the 0.65-0.69 scope, select again, pack on demand after the classification, gold spy.
Embodiment 2: the seasoning air-dried green string bean
Select fresh sword bean 25Kg (moisture content 85%) for use, clean, (section) 6mm is thick in section, transfer pH to 7-7.5 with NaHCO3, in the Zn2+ total concentration is pre-scalding 5 minutes in 0.05% the ZnCl2 solution, immerses baste (15% sucrose, the mixed solution of 10% salt and 15% dextrin, 25 ℃ of temperature) 50 minutes, it is centrifugal to take out the back, rotating speed 100-500r/m sloughs surface water, at this moment moisture content about 78%, go into far-infrared dryer (80 ℃ of temperature of charge, range 15cm) about 4.5 hours, to weight be 4.5Kg (moisture content 17%), test through water activity, be qualified in the 0.65-0.69 scope, select again, classification, gold is packed after visiting on demand.
Embodiment 3: seasoning dehydration green pepper
Select fresh green pepper 25Kg (moisture content 90%) for use, clean, (specification is 15mm * 15mm) in section, protect look and seasoning with embodiment 2, go into microwave drying machine drying (700W, 2450MHz) about 30 minutes to 2.9Kg (moisture content 15%), tests through water activity, be qualified in the 0.65-0.69 scope, select again, classification, gold pack after visiting on demand.
Claims (6)
1. a seasoning type dehydrated vegetables is characterized in that safe moisture content is 15-20%, and water activity is 0.65-0.69.
2. the preparation method of seasoning type dehydrated vegetables as claimed in claim 1, it is characterized in that with high osmotic pressure solution vegetables being soaked earlier carrying out permeating and dewatering, also is seasoning process simultaneously, dewaters with dry technology then, control moisture content 15-20%, basic technology is as follows:
Fresh, of uniform size vegetables pass through cleaning, cutting, blanching, drain;
Soak permeating and dewatering with high osmotic pressure solution;
Carry out drying and dehydrating after draining.
3. preparation method according to claim 2 is characterized in that the composition (g/L) of high osmotic pressure solution is: sucrose 150-300, salt 100-200, dextrin 100-150.
4. preparation method according to claim 2 is characterized in that soaking permeating and dewatering, and soak time 40-60 minute, soaking temperature was a room temperature.
5. preparation method according to claim 2 is characterized in that can also adding flavouring in the high osmotic pressure solution.
6. preparation method according to claim 2, it is characterized in that drying and dehydrating adopts the heated-air drying of 60-85 ℃ of wind-warm syndrome, wind speed 0.9-1.2m/s, or the microwave drying of 600-1000W, 2450MHz, or range 14-30cm, temperature of charge 70-80 ℃ far-infrared ray drying.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1297202C (en) * | 2005-04-15 | 2007-01-31 | 海通食品集团股份有限公司 | Low-cost pre-treating process for prolonging sugar returning time of dewatered vegetable |
| CN100435657C (en) * | 2006-07-17 | 2008-11-26 | 海通食品集团股份有限公司 | Method of improving comprehensive performance of vegetable paper |
| CN102308869A (en) * | 2011-08-12 | 2012-01-11 | 江南大学 | Production method of evaporated vegetables |
| CN102308870A (en) * | 2011-08-17 | 2012-01-11 | 中国人民解放军总后勤部军需装备研究所 | Dehydrated vegetable and preparation method thereof |
| CN102488162A (en) * | 2011-12-09 | 2012-06-13 | 江南大学 | Method for preparing sweet potato chips through osmotic dehydration and hot air microwave combined drying |
| CN102106378B (en) * | 2009-12-28 | 2012-08-29 | 盐城恒鼎土产有限公司 | Method for processing dewatered vegetables |
| CN102986838A (en) * | 2012-12-13 | 2013-03-27 | 江南大学 | Intermediate wave infrared and radio frequency combined drying method suitable for dehydration of large-scale seasoning edible mushrooms |
| CN103918776A (en) * | 2014-04-25 | 2014-07-16 | 蒋华 | Shade-drying hot pepper dehydrating and drying processing technology |
| CN108077825A (en) * | 2017-12-26 | 2018-05-29 | 临泉县坤达食品有限公司 | A kind of dehydrated vegetables weight-reducing snacks and preparation method thereof |
| CN110226764A (en) * | 2018-03-05 | 2019-09-13 | 江苏省农业科学院 | A kind of method of quick preparation dehydration chive section |
| CN111789813A (en) * | 2020-09-08 | 2020-10-20 | 江西省药品检验检测研究院 | Method for stabilizing water activity of oral liquid preparation of traditional Chinese medicine and determination method |
-
2003
- 2003-12-22 CN CNA2003101127444A patent/CN1554273A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1297202C (en) * | 2005-04-15 | 2007-01-31 | 海通食品集团股份有限公司 | Low-cost pre-treating process for prolonging sugar returning time of dewatered vegetable |
| CN100435657C (en) * | 2006-07-17 | 2008-11-26 | 海通食品集团股份有限公司 | Method of improving comprehensive performance of vegetable paper |
| CN102106378B (en) * | 2009-12-28 | 2012-08-29 | 盐城恒鼎土产有限公司 | Method for processing dewatered vegetables |
| CN102308869A (en) * | 2011-08-12 | 2012-01-11 | 江南大学 | Production method of evaporated vegetables |
| CN102308870A (en) * | 2011-08-17 | 2012-01-11 | 中国人民解放军总后勤部军需装备研究所 | Dehydrated vegetable and preparation method thereof |
| CN102488162A (en) * | 2011-12-09 | 2012-06-13 | 江南大学 | Method for preparing sweet potato chips through osmotic dehydration and hot air microwave combined drying |
| CN102986838A (en) * | 2012-12-13 | 2013-03-27 | 江南大学 | Intermediate wave infrared and radio frequency combined drying method suitable for dehydration of large-scale seasoning edible mushrooms |
| CN103918776A (en) * | 2014-04-25 | 2014-07-16 | 蒋华 | Shade-drying hot pepper dehydrating and drying processing technology |
| CN108077825A (en) * | 2017-12-26 | 2018-05-29 | 临泉县坤达食品有限公司 | A kind of dehydrated vegetables weight-reducing snacks and preparation method thereof |
| CN110226764A (en) * | 2018-03-05 | 2019-09-13 | 江苏省农业科学院 | A kind of method of quick preparation dehydration chive section |
| CN111789813A (en) * | 2020-09-08 | 2020-10-20 | 江西省药品检验检测研究院 | Method for stabilizing water activity of oral liquid preparation of traditional Chinese medicine and determination method |
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