Dehydrated vegetable and preparation method thereof

A technology for dehydrating vegetables and vegetables, which is applied in the direction of preserving fruits/vegetables through dehydration, which can solve the problems of monotonous structure of equipment and devices, long drying time, and difficulty in online detection, so as to shorten the rehydration time, improve the taste, and avoid negative effects. Effect

Inactive Publication Date: 2012-01-11
THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the product quality of vacuum freeze-drying is good, but the drying time is long, the production is generally intermittent, the production efficiency is low, and the equipment is complicated and the operation cost is high, which leads to the high production cost of freeze-dried food, which limits the application of this technology in food

Method used

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  • Dehydrated vegetable and preparation method thereof
  • Dehydrated vegetable and preparation method thereof
  • Dehydrated vegetable and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, the preparation of dehydrated cabbage

[0026] 1) Select fresh and high-quality cabbage with thick meat, green skin, no mechanical damage, and no pests, and cut it into 4cm-sized blocks after cleaning;

[0027] 2) Blanch in boiling water for 1.5 minutes;

[0028] 3) Rapid cooling, and then spread evenly and evenly on the drying plate;

[0029] 4) The above-mentioned vegetable raw materials are dried with hot air-microwave combination to obtain partially dehydrated cabbage. The hot air temperature is 70°C, the hot air drying time is 110min, and the microwave intensity is 14kw (2.0W.g -1 ), the moisture content of the material was 45% when the drying ended; figure 1 Shown; Under the microwave intensity, the relationship curve between the moisture content and the drying time in the cabbage is as follows figure 2 shown;

[0030] 5) Add osmotic solution (mass ratio between osmotic liquid and partially dehydrated vegetable is 30%) (its solutes are glucose a...

Embodiment 2

[0033] Embodiment 2, the preparation of dehydrated rapeseed

[0034] 1) Select fresh and high-quality rapeseed with thick flesh, green leaves, no mechanical damage, and no pests, and cut the stalks after cleaning;

[0035] 2) Blanch in boiling water for 1 min;

[0036] 3) Rapid cooling, and then spread evenly and evenly on the drying plate;

[0037] 4) The vegetable raw material is dried with hot air, the hot air temperature is 60°C, the hot air drying time is 310min, and the moisture content of the material is 35% at the end of drying;

[0038] 5) Add osmotic solution (the solutes of which are sorbitol and sodium chloride) to partially dehydrated rapeseed (the mass ratio between osmotic liquid and partially dehydrated vegetables is 35%), wherein the concentration of sugar alcohol is 38.6%, and the concentration of salt is 24% %; Keep the penetration time as 0.5 hour to obtain semi-dried dehydrated rapeseed;

[0039] 6) Continue to carry out the combined microwave and vacuu...

Embodiment 3

[0041] Embodiment 3, the preparation of dehydrated spinach

[0042] 1) Select a variety with hypertrophy, thick leaves, green color and high dry matter content, remove old leaves, cut off old roots, wash with clean water, and drain the water;

[0043] 2) Blanch in boiling water for 1 min;

[0044] 3) Rapid cooling, and then spread evenly and evenly on the drying plate;

[0045] 4) The vegetable raw material is dried with hot air, the hot air temperature is 65°C, the hot air drying time is 250min, and the moisture content of the material is 33.2% at the end of drying;

[0046] 5) Add the osmotic solution (the solutes of which are trehalose and sodium chloride) to the partially dehydrated spinach (the mass ratio between the osmotic solution and the partially dehydrated vegetables is 20%), wherein the sugar concentration is 37%, and the salt concentration is 22.8% ;Keep the infiltration time as 1 hour to obtain semi-dried dehydrated spinach;

[0047] 6) Continue to carry out t...

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Abstract

The invention discloses dehydrated vegetable and a preparation method thereof. The method comprises the following steps: (1) precooking vegetable raw material in boiling water and then cooling; (2) drying the vegetable raw material processed by the step (1) with hot air, or carrying out combinated drying of hot air and microwaves to obtain partial dehydrated vegetable; and (3) adding an osmotic solution in the partial dehydrated vegetable, and carrying out drying with microwaves or combinated drying of hot air and microwaves to obtain the dehydrated vegetable; wherein, the osmotic solution isat least an aqueous solution of sugar, sugar alcohol, salt and nutrition intensifying agent. According to the invention, by using the combinated drying technique in the preparation process of the dehydrated vegetable and using osmotic dehydration, the negative influences of long-time heating to the color and nutrition constituents of the vegetable are effectively avoided, and the advantages of short production cycle and low production cost are achieved. The method can be widely used in preparation processes of various vegetable products.

Description

technical field [0001] The invention relates to a dehydrated vegetable and a preparation method thereof. Background technique [0002] The processing of vegetables is currently dominated by fresh processing and fresh sales, and this part of the sales in supermarkets accounts for a relatively large proportion. The other part is dried vegetables, which are mainly exported, and can also be used as auxiliary materials for the processing of some other foods. Dehydrated vegetables basically maintain the original shape, color, taste and nutrients, and are convenient to eat. At the same time, due to their low water content, they are easy to transport and have a long storage time, which can effectively adjust the off-season and peak seasons of vegetable production. [0003] At present, vegetable dehydration methods mainly include hot air drying, microwave drying, vacuum freeze drying, etc. Among them, hot air drying is the most widely used and most economical drying method at presen...

Claims

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Application Information

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IPC IPC(8): A23B7/02
Inventor 钱平王成张晓娟王立军刘凤娜潘世博
Owner THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
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