Processing method for drying, dehydrating and conditioning radish leaves by hot air

A technology of hot air drying and processing methods, which is applied in the directions of heating preservation of fruits/vegetables, preservation of fruits/vegetables by dehydration, freshness of fruits and vegetables, etc., which can solve the problems of short storage time, small quantity, and few types.

Inactive Publication Date: 2010-01-13
海通食品集团余姚有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present in China, radish leaves are generally pickled by farmers, dried naturally, and eaten as fresh vegetables. They are mainly primary processed products made by picking the leaves when white radish raw materials are in abundance. There are not many types and quantities (non-scale). Low content (mainly using natural light), poor hygienic control (polluted by miscellaneous bacteria), short storage time (high temperature, easy to brown when exposed to light), individual differences (seed miscellaneous, cultivation and other factors), purely due to large quality defects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. a processing method for hot-air drying and dehydration conditioning radish leaves, characterized in that it comprises the following steps:

[0032] A. Material selection: use mature radish leaves;

[0033] B. Finishing: remove yellow leaves, dead leaves, insect-spotted leaves, rotten leaves and other bad leaves;

[0034] C. Deworming and cleaning: first soak the material in a saline solution to drive out snails. The mass percentage concentration of the saline solution is 1.5%; then use clean water to clean it to remove mud and foreign matter;

[0035] D. Cut into sections: cut the cleaned radish leaves into sections;

[0036] E. Blanching: Blanch the cut radish leaves in a blanching machine, blanching water temperature: 93°C; blanching time: 80 seconds; adjust the pH value of the blanching water to 7.3 with soda ash to ensure oxidation Enzyme activity is negative to prevent enzymatic browning;

[0037] F. Cooling: After blanching, quickly cool with cooling water u...

Embodiment 2

[0047] 1. a processing method for hot-air drying and dehydration conditioning radish leaves, characterized in that it comprises the following steps:

[0048] A. Material selection: use mature radish leaves;

[0049] B. Finishing: remove yellow leaves, dead leaves, insect-spotted leaves, rotten leaves and other bad leaves;

[0050] C. Deworming and cleaning: first soak the material in a saline solution to drive out snails. The mass percentage concentration of the saline solution is 2%; then use clean water to clean it to remove mud and foreign matter;

[0051] D. Cut into sections: cut the cleaned radish leaves into sections;

[0052] E. Blanching: Blanch the cut radish leaves in a blanching machine, blanching water temperature: 98°C; blanching time: 130 seconds; use soda ash to adjust the pH value of the blanching water to 8.4 to ensure oxidation Enzyme activity is negative to prevent enzymatic browning;

[0053] F. Cooling: After blanching, quickly cool with cooling water ...

Embodiment 3

[0063] 1. a processing method for hot-air drying and dehydration conditioning radish leaves, characterized in that it comprises the following steps:

[0064] A. Material selection: use mature radish leaves;

[0065] B. Finishing: remove yellow leaves, dead leaves, insect-spotted leaves, rotten leaves and other bad leaves;

[0066] C. Deworming and cleaning: first soak the material in a saline solution to drive out snails. The mass percentage concentration of the saline solution is 1.6%; then use clean water to clean it to remove mud and foreign matter;

[0067] D. Cut into sections: cut the cleaned radish leaves into sections;

[0068] E. Blanching: Blanch the cut radish leaves in a blanching machine, blanching water temperature: 92°C; blanching time: 180 seconds; adjust the pH value of the blanching water to 7 with soda ash to ensure oxidation Enzyme activity is negative to prevent enzymatic browning;

[0069] F. Cooling: After blanching, quickly cool with cooling water un...

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PUM

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Abstract

The invention relates to a processing method for drying, dehydrating and conditioning radish leaves by hot air, which comprises the following steps: A. selecting materials; B. sorting out; C. expelling parasites and cleaning; D. cutting; E. blanching, wherein the pH value of blanching water is adjusted to be 7.0-8.5 by using pure alkali; F. cooling; G. centrifugally dehydrating; H. adding accessories: placing the centrifugally dehydrated materials into a mixing pot, adding glucose and salt, fully mixing uniformly; I. standing; J. drying by hot air in three stages; and K. taking the materials out of the pot and cooling. The invention provides a processing method for massively drying, dehydrating and conditioning radish leaves by hot air for dehydrating intensive processing, and intensive processed dehydrated radish leaves with high quality can be obtained by the method.

Description

(1) Technical field [0001] The utility model relates to a method for processing and conditioning radish leaves. (2) Background technology [0002] Radish leaves are flat, pungent, green, and nutritious. They contain more calcium, iron, vitamins A and C than radish itself. Radish leaves have the functions of digestion, regulating qi, and promoting milk; rich in β-carotene, every 100 The content of vitamin A in one gram of radish leaves is 140IU, more than three times that of the same amount of cauliflower 400IU; the content of calcium is 210 mg per 300 grams, four times that of 55 mg of the same amount of spinach; vitamin B1 is 60 more than that of bean drums %; Vitamin β2 is twice that of beef. It can be used to clear lung heat and benefit the liver. [0003] At present in China, radish leaves are generally pickled by farmers, dried naturally, and eaten as fresh vegetables. They are mainly primary processed products made by picking the leaves when white radish raw material...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/157A23B7/005A23B7/02A23B7/022
Inventor 杨方银陈亦辉黄少波惠迪
Owner 海通食品集团余姚有限公司
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