Production method of evaporated vegetables

A production method and technology of dehydrated vegetables, applied in the direction of preserving fruits/vegetables through dehydration, can solve the problems of insufficient research on functional dehydrated vegetables, and achieve the effects of rehydration, compensation of shrinkage, and reduction of damage

Inactive Publication Date: 2012-11-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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 : the production of dehydrated eggplant of the present invention

[0084] Select 2500g of fresh long-shaped eggplant (moisture content is about 80%), remove the head and tail, wash, cut into slices with a thickness of 20mm, blanch with boiling water for 3 minutes, cool quickly with tap water, spread it evenly on a drying plate, put Put it into an oven produced by Shanghai Boxun Industrial Co., Ltd., dry it at a temperature of 70°C for 3.5 hours, and measure its moisture content according to the national standard GB 8858-88 "Methods for Determination of Dry Matter and Moisture Content in Fruit and Vegetable Products". Said eggplant gross weight 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 Under the condition of dry 15min, it is measured that its water content is 39% on the basis of described eggplant gross weight, obtains dry eggplant 800 grams. At normal t...

Embodiment 2

[0086] Example 2 : the production of dehydrated carrot of the present invention

[0087] Implement in the same manner as in Example 1, but select 1000g of fresh carrots, cut into slices with a thickness of 20mm, scald them in boiling water for 5 minutes, dry them at a temperature of 70°C for 2.5h, measure their moisture content as described The total weight of carrots is 61%. Then microwave drying, at 2.5W.g -1 Under the condition of dry 15min, it is measured that its water content is 36% on the basis of described carrot gross weight, obtains dry carrot 250 grams. At normal temperature, all the dried carrots were immersed in 90 mL of permeate containing 28% mannitol and 15% salt, stirred evenly, left for 30 minutes, and then put back into the oven. Drying was continued at a temperature of 70° C. for 1.2 hours to obtain 235 g of dehydrated carrots.

[0088] At a temperature of 25°C, measured by the method described in this specification, the water content of the dehydrated...

Embodiment 3

[0089] Example 3 : the production of dehydrated sponge gourd of the present invention

[0090] Carry out in the same manner as in Example 1, but select 2000g of fresh loofah, wash, cut into slices with a thickness of 20mm, scald in boiling water for 2 minutes, put into a hot air drying oven, and dry at a temperature of 65°C 2h, measure that its water content is 60% on the basis of the total weight of the sponge gourd. Then microwave drying, at 2.5W.g -1 Dry 15min under the condition of above-mentioned condition, measure that its water content is 38% on the basis of described sponge gourd gross weight, obtains dry sponge gourd 490 grams. At room temperature, let the dried loofah be completely immersed in 165mL of permeate containing 25% sorbitol and 15% salt, stir evenly, place for 15min, and then put it back into the oven. Drying was continued for 0.8 hours at a temperature of 65° C. to obtain 430 g of dehydrated loofah.

[0091] At a temperature of 25°C, measured by the ...

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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 asecond 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, whenthe 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 perishable. They are usually processed into dehydrated dry products for easy storage and transportation. It is not only widely used in the field of convenience food, but also an effective way to solve the problem of eating vegetables in tourism, frontier defense, geological and other departments. It has important applications in our daily life and military food. [0003] Hot air drying, which is characterized by heat convection and heat conduction, is still the most widely used and most economical method of dehydrating fruits and vegetables, but it has disadvantages such as long drying time, high energy consumption, poor recovery degree, and low rehydration speed. [0004] Microwav...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/02
Inventor 卢蓉蓉钱平华丽陈潇
Owner JIANGNAN UNIV
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