Processing method for rapidly rehydrating dried osmunds

A processing method and a technology for dried kelp, which is applied in the field of fast rehydration of dried cabbage, can solve the problems of easy damage to the tissue structure, quality decline, rot, etc., achieve control of quality and commerciality, save production costs, The effect of high production efficiency

Inactive Publication Date: 2011-07-27
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rehydration time of this kind of treatment method is generally more than 24 hours. At the same time, long-term rehydration can easily damage the tissue structure of weed cabbage, making it rotten and deteriorating in quality.

Method used

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  • Processing method for rapidly rehydrating dried osmunds
  • Processing method for rapidly rehydrating dried osmunds
  • Processing method for rapidly rehydrating dried osmunds

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] This example is mainly to test the effect of soaking temperature on the rehydration effect of dried weed

[0023] Pick a dry sample of Osmanthus vinaigrette with uniform size and color from the raw materials, weigh 3 g each time, soak for a fixed time of 12 hours, and soak at a ratio of 1:20, and place them in 40°C, 50°C, and 60°C respectively , 70°C, and 80°C constant temperature water baths, and after soaking, the texture changes of Dried Osmanthus after rehydration were measured. The test structure is shown in Table 1.

[0024] Table 1 Analysis of dry hardness of vetch at different temperatures

[0025]

[0026]

[0027] It can be seen from Table 1 that the hardness in the temperature range of 60-80 °C meets the requirements, and the quality is the best at 70 °C.

Embodiment 2

[0029] This example is mainly to test the influence of soaking time on the rehydration effect of dried welt

[0030] Pick dry samples of Osmanthus vetense with uniform size and color from the raw materials, weigh 3 g of each dried sample of Osmanthus vetense, fix the soaking temperature at 70°C, and soak at a ratio of 1:20, put them in a constant temperature water bath for 4 hours, After 6h, 8h, 10h, and 12h, the texture changes of Dried Osmanthus after rehydration were measured, and the data are shown in Table 2.

[0031] Table 2 Analysis of the dry hardness of vetch under different soaking times

[0032]

[0033] As can be seen from Table 2, the effect of soaking time in 6-10 hours is better, especially 10h is the best.

Embodiment 3

[0035] This example is mainly to test the influence of the soaking ratio on the rehydration effect of dried weed

[0036] Pick dry samples of Osmanthus spinach with uniform size and uniform color from the raw materials, weigh 3 g of Dried Osmanthus spinach each time, fix the soaking temperature at 70°C, soaking time for 10 hours, and the soaking ratios are 1:20, 1:30, 1:40, 1:50, and 1:60 were soaked in a constant temperature water bath to measure the texture changes of dried welt. The test structure is shown in Table 3.

[0037] Table 3 Analysis of dry hardness of weed cabbage under different soaking ratios

[0038]

[0039] It can be seen from Table 3 that the ratio of material to liquid has a great influence on the texture, but the change is small. It can be 1:20-40, preferably 1:30.

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PUM

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Abstract

The invention relates to a processing method for rapidly rehydrating dried osmunds, which is characterized by comprising a step of circularly immersing the dried osmunds in a heat soak solution and a normal temperature soak solution, wherein the dried osmunds are immersed for 1 h respectively in the heat soak solution and the cold soak solution each time, the temperature of the heat soak solution is 50-90 DEG C, preferably 70 DEG C, both weight ratios of the dried osmunds to the heat soak solution and the normal temperature soak solution are 1: (20-40), preferably 1: 30, and the total immersing time is 6-10h, preferably 8h. The rehydrating method adopted by the invention is short in immersing time, the rehydrated product has good quality, and the purpose of rapidly rehydrating is achieved so as to be beneficial for post-processing of the dried osmunds; meanwhile, the method optimizes rehydrating parameters and mode, thereby effectively enhancing the rehydrating effect and being beneficial for helping a producer shorten production duration better, save production cost and control quality and commercial performance of the product.

Description

technical field [0001] The invention relates to the field of reprocessing of dried vegetables, in particular to a processing method for rapid rehydration of dried weeds. Background technique [0002] Japan is the country with the longest life expectancy in the world. One of the reasons for their longevity is related to the frequent use of wild vegetables with functional factors. According to the statistics of relevant Japanese research departments, the per capita annual consumption of various wild vegetables in Japan is more than 100 kilograms. At present, due to the abundant resources of wild vegetables in China, it has become the largest supplier of edible wild vegetables to Japan and other countries. At present, there are dozens of products such as bracken, vetch, mountain radish, celery, and konjac. [0003] Among them, Osmunda Japonica Thunb in the wild vegetables, scientific name is Osmunda Japonica Thunb, Osmunda Japonica Thunb is a perennial fern in the family Osmun...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 杨华
Owner ZHEJIANG WANLI UNIV
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