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Production method of evaporated vegetables

A production method and technology for dehydrated vegetables, applied in the direction of preservation of fruits/vegetables through dehydration, etc., can solve problems such as insufficient research on functional dehydrated vegetables, and achieve the effects of being beneficial to rehydration, reducing dehydration time, and overcoming poor quality.

Inactive Publication Date: 2012-01-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the research on functional dehydrated vegetables is still insufficient, and there are still many technical problems

Method used

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  • Production method of evaporated vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0083] Example 1 : Production of dehydrated eggplant of the present invention

[0084] Choose 2500g of fresh long eggplants (with moisture content of about 80%), remove the heads and tails, wash them, and cut them into slices with a thickness of 20mm. After blanching with boiling water for 3 minutes, cool them quickly with tap water and spread them flat on a drying plate. Put it into the oven produced by Shanghai Boxun Industrial Co., Ltd. and dry it at 70℃ for 3.5 hours. According to the national standard GB 8858-88 "Method for the determination of dry matter and moisture content in fruit and vegetable products", the moisture content is determined by The total weight of the eggplant is 62%. Take it out of the oven and put it in a microwave oven produced by Guangzhou Microwave Heating and Drying Equipment Co., Ltd., at 3.0W.g -1 Dry for 15 minutes under the conditions of, and measure its moisture content to be 39% based on the total weight of the eggplant to obtain 800 grams of d...

Embodiment 2

[0086] Example 2 : Production of dehydrated carrots of the present invention

[0087] Carry out in the same way as in Example 1, but choose 1000g of fresh carrots, cut them into slices with a thickness of 20mm, blanch them in boiling water for 5 minutes, and dry them at a temperature of 70°C for 2.5 hours. The moisture content is measured as described The total weight of carrots is 61%. Then microwave drying, at 2.5W.g -1 Drying for 15 minutes under the conditions of, and measuring its moisture content as 36% based on the total weight of the carrot to obtain 250 grams of dried carrot. At room temperature, all the dried carrots were immersed in 90 mL of permeate containing 28% mannitol and 15% salt, stirred evenly, placed for 30 minutes, and then returned to the oven. The drying was continued for 1.2 hours at a temperature of 70°C to obtain 235 g of dehydrated carrots.

[0088] At a temperature of 25° C., using the method described in this specification, the dehydrated carrot of ...

Embodiment 3

[0089] Example 3 : Production of dehydrated loofah of the present invention

[0090] Carried out in the same way as in Example 1, but selected 2000g of fresh loofah, washed, cut into slices with a thickness of 20mm, blanched in boiling water for 2 minutes, placed in a hot air drying oven, and dried at 65°C 2h, the moisture content is determined to be 60% based on the total weight of the loofah. Then microwave drying, at 2.5W.g -1 Dry for 15 min under the conditions of, and measure the moisture content to be 38% based on the total weight of the loofah to obtain 490 grams of dried loofah. At room temperature, immerse all the dried loofah in 165mL penetrating solution containing 25% sorbitol and 15% salt, stir evenly, leave it for 15 minutes, and put it back in the oven. The drying was continued at a temperature of 65°C for 0.8 hours to obtain 430 g of dehydrated loofah.

[0091] At a temperature of 25° C., the method described in this specification is used to determine that the wa...

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Abstract

The invention relates to a production method of evaporated vegetables. The method comprises the following steps: pretreating a vegetable raw material, performing a first hot air drying for reducing the moisture content of the vegetable to 60%-70%, carrying out a microwave drying for reducing the moisture content of the vegetable to 30%-40%; then carrying out an osmotic treatment, and performing a second hot air hot air drying for reducing the moisture content of the vegetable to 10%-20%, wherein the water activity is 0.64-0.44, the rehydration rate is 3.1-7.6. According to the invention, when the vegetable is dried to low moisture content, the vegetable can be performed an infiltration process by penetrating fluid, therefore the penetrating fluid can be absorbed by vegetable, the penetrating fluid is evenly distributed which makes the vegetable possessing special nutrition characteristics and makes the final product possessing the high-moisture content and the low moisture activity. The production method of the invention is capable of effectively raising the organoleptic quality and rewatering performance, raising the preservability of the product and simultaneously reducing the production cost.

Description

【Technical Field】 [0001] The invention belongs to the technical field of food processing. More specifically, the present invention relates to a method for producing dehydrated vegetables. 【Background technique】 [0002] Fresh vegetables have a high water content (generally more than 80%) and are easy to rot. They are usually processed into dehydrated and dried products to facilitate preservation and transportation. It is also beneficial for fresh raw materials to be directly used as raw materials for subsequent processing in the off-season. It is not only widely used in the field of convenience food, but also an effective method for tourism, border defense, geology and other departments to solve the problem of eating vegetables. It has important applications in our daily life and military food. [0003] Hot air drying, characterized by heat convection and heat conduction, is still the most used and most economical method of dehydrating fruits and vegetables, but it has disadvantag...

Claims

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Application Information

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IPC IPC(8): A23B7/02
Inventor 卢蓉蓉华丽陈潇
Owner JIANGNAN UNIV
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