SU1699399A1 - Method for drying of spicy-aromatic plants - Google Patents

Abstract

The invention relates to the food industry and can be used in the food concentrate, vegetable drying and canning fields. The aim of the invention is to reduce the duration of the process, improve the organoleptic quality indicators and preserve the nutritional value. The method consists in the fact that greens of prone-aromatic plants are sorted, washed and immersed for 15-20 minutes in a 28-30% solution of sodium chloride at. Then the greens are dried in the traditional way to a moisture content of 8%. about SB

Description

The invention relates to the food industry and can be used in food concentrates, vegetable drying and canning industries.

There is a known method of preserving potatoes, in which it is treated with a 2% sodium chloride solution to prevent browning and as one of the preservatives to extend the shelf life under refrigerated conditions. Such treatment helps to reduce the microbiological seeding of the potato surface.

There is a method of preparing a semi-finished product from salted fern, including washing the fern in cold running water, soaking, cutting, roasting or stewing, in order to eliminate the cooking stage, which involves soaking the fern by immersing the salted

fern in water with a temperature of 80-85 ° C at a water ratio of 1: 18-20 and aging with stirring for 100-130 minutes.

The closest technical solution is the method of drying the green of aromatic plants, which means that the greens are inspected, washed and dried on tape sous, shilka to moisture.

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The disadvantages of the known method of producing dried greens are: high energy costs for moisture removal, the duration of the process from 2., 5 hours or more, which leads to loss of vitamin C, low molecular weight aromatic substances and deterioration of organoleptic quality parameters (taste, color, smell ).

The purpose of the invention is to reduce the duration of the process, improve organoleptic quality indicators and preserve the nutritional value.

The method consists in the fact that greens of prone-aromatic plants after sorting and washing are immersed for 15-20 minutes in a 28-30% solution of common salt with.

The method, in addition to reducing the microbiological contamination of greens, helps to reduce the temperature and time regimes of drying due to the combined dehydration of the greens of the prune plants.

Under these conditions, when immersing greens in a solution of sodium chloride, up to 35% of moisture is removed, and the loss of vitamin C does not exceed 15-20%, whereas with the known method of drying, the loss of vitamin C reaches 50% or more.

In a saturated salt solution (28–30%) at 5–60 ° C, the green tissue becomes dehydrated due to osmotic processes, and then this partially dehydrated green is dried in a known manner — hot air.

By reducing the heat treatment time, the color of the greenery and the smell are retained.

When immersed in the green solution of salt in it (green) goes 10-12% salt. Such amount of salt is permissible from the point of view of the laying of salt and greens in the recipes of food dining dishes and canned food.

When the concentration of the salt solution is below 28%, the process of dehydrating the greens slows down, since the driving force of the process - the concentration difference will decrease. With an increase in the salt content (more than 30%), the solution becomes supersaturated, the salt precipitates, the concentration does not change.

The temperature of the solution is maintained in the range of 5-50 ° C, since at a lower temperature, the intensity of the dewatering process decreases, and at a higher level, irreversible qualitative changes occur in the product.

By keeping the green in the {salt) solution for less than 15 minutes, the drying time of the previously dehydrated green increases, which leads to a deterioration in its quality. When taken away

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By keeping the green time in the salt solution for more than 20 minutes, the amount of salt converted into greens makes it impossible to continue its use in recipes for food concentrates of lunch dishes and canned food.

Example. After sorting and washing, fresh greens in the amount of 25 kg are immersed in a 30% salt solution weighing 125 kg and kept there for 15 minutes at 50 C.

The movement of the greens and the salt solution is carried out in countercurrent.

Drying of previously dehydrated greens is carried out at a specific load on the drying surface of 7.8 kg / m2 at 50 ° C for 40 minutes until the moisture content is 8%.

Total drainage time 55 min. Loss of vitamin C 15%. Greens have a rich green color, pronounced aroma.

Example2. Same as Example 1, but using 15% saline solution for dehydration. The total dehydration time is 75 minutes to a moisture content of 8%. Loss of vitamin C 25%. Green color is saturated green.

Example Same as in example 1, but the dehydration time in 30% saline solution is 10 minutes at 50 ° C. The duration of the drying of pre-dried greens with a specific load of 7.8 kg / m2 at 40 ° C to 8% moisture is 95 minutes, the total dehydration time is 105 minutes. Loss of vitamin C 35%. The green color is less saturated than in example 1.

Example. Same as Example 1, but the dehydration is carried out in 30% saline solution and at 30 ° C for 15 minutes. The drying time of the pre-dried greens is 100 minutes. Total dewatering time to a moisture content of 8% 115 minutes. Loss of vitamin C 30%. The green color is less saturated than in example 1.

PRI me R 5. Fresh dill after sorting and washing in an amount of 25 kg are placed in a 30% saline solution weighing 125 kg and kept in it at 8 ° C for 30 minutes. Total dewatering time 60 min. Loss of vitamin C 15%. Green color is saturated green. Salt content in the product is 18%. Greens are unsuitable

for putting food recipes and canned food concentrates into the recipe.

Example Same as in Example 5, but the solution temperature is 65 ° C, the dwell time of green in it is 15 minutes. Total drainage time 55 min. Loss of vitamin C 30%. The green color is less saturated than in example 5.

Example / (implementation of the method).

After sorting and washing in the amount of 25 kg, fresh greens are immersed in a 28% salt solution weighing 120 kg and kept in it for 20 minutes at k $ ° C. The movement of the green and the solution is carried out in countercurrent.

Drying of previously dehydrated greens is carried out at a specific load on the drying surface of 7.8 kg / m2 at 48 ° C for 45 minutes until the solids content is.

Total dewatering time 65 min. As a result of drying, the greens retain a saturated green color, a pronounced aroma, the total dehydration time is reduced by almost 1 hour. When restored in water, the green color is identical to the color of fresh green.

As follows from the above examples of performing the method only when immersing the greens of spice plants for 15–20 min in a 28–30% solution of sodium chloride can be

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achieved a positive effect specified in the objectives of the proposed method.

Microbiological contamination of greens after dehydration in salt solution is reduced. After washing, the infestation of greens was C per 1 g of the product, after dehydration in the salt solution of 4.2-102 C per 1 g of the product.

The color of the green when combined dehydration saturated green and when restored in water is almost identical to the color of fresh green.

With the combined method, the total drainage time is reduced by 50%, as a result of which the cost of electricity is twice as less as compared to the existing technology.

Claims (1)

Invention Formula The method of drying herbs of aromatic plants, including sorting, washing and drying, characterized in that, in order to reduce the duration of the process, improve the organoleptic quality indicators and preserve nutritional value, greens are immersed for 15-20 minutes in drying at 28-30% solution of salt at 5-50 C.