Processing method of dry lily pieces

A processing method, lily drying technology, applied in the direction of heating preservation of fruits/vegetables, preservation of fruits/vegetables through dehydration, etc., can solve the problems of browning and blackening of lily slices, achieve low foaming rate, high drying efficiency, and reduce browning The effect of variability

Inactive Publication Date: 2013-09-11
HUNAN UNIV OF CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the problem of browning and blackening of lily slices in the processing and drying process in the prior art, and to provide a processing method for dried lily slices, which can not only ensure the nutritional value of dried lily slices, but also Can maintain the appearance and luster of lilies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) material selection, peeling, cleaning

[0018] Remove the stalks and soil from the fresh lilies, and cut the fibrous roots. Indoor grading storage. For storage, you should choose bulbs that are white in color, large in size, round in shape, with large scales, no loose petals, and no brown focal petals. The material should be carefully peeled off the scales, rinsed with clean water, and ensure the operation time to prevent excessive damage during operation. .

[0019] (2) Boiling and drying

[0020] Put fresh lily slices in boiling water at 100°C (the amount of water should be enough to cover the lily slices), scald, and drain after 6 minutes for later use.

[0021] Put the drained lily slices on a special stainless steel sieve tray, spread about 1.0 cm, and place them in a far-infrared hot air drying oven. Set the process conditions: segmented baking method, the first stage: baking The temperature is 110°C, the baking time is 65 minutes; the second stage: the ba...

Embodiment 2

[0024] (1) material selection, peeling, cleaning

[0025] Method is with embodiment 1.

[0026] (2) Boiling and drying

[0027] Put fresh lily slices in boiling water at 100°C (the amount of water should be enough to cover the lily slices), scald, and drain after 6 minutes for later use.

[0028] Put the drained lily slices on a special stainless steel sieve tray, spread about 1.0 cm, and place them in a far-infrared hot air drying oven. Set the process conditions: segmented baking method, the first stage: baking The temperature is 115°C, the baking time is 65 minutes; the second stage: the baking temperature is 80°C, the baking time is 55 minutes, and the moisture content after drying is 14%.

[0029] The processed lily slices have low foaming rate, natural milky white color, and maintain the original flavor.

Embodiment 3

[0031] (1) material selection, peeling, cleaning

[0032] Method is with embodiment 1.

[0033] (2) Boiling and drying

[0034] Fresh lily slices are placed in boiling water at 100°C (the amount of water should cover the lily slices), scalded, and drained after 7 minutes for later use.

[0035] Put the drained lily slices on a special stainless steel sieve tray, spread about 1.5 cm, and place them in a far-infrared hot air drying oven. The temperature is 112°C, the baking time is 70 minutes; the second stage: the baking temperature is 80°C, the baking time is 50 minutes, and the moisture content after drying is 15%.

[0036] The processed lily slices have low foaming rate, natural milky white color, and maintain the original flavor.

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PUM

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Abstract

The invention discloses a processing method of dry lily pieces. The processing method disclosed by the invention has the advantages that a far-infrared drying box is adopted for drying boiled lily pieces in the processing process, the phenomenon that the lily pieces are browned and blackened in the processing and drying processes is overcome, the processed lily pieces are low in foaming rate, naturally milk-white in color and high in drying efficiency, the production cost is greatly reduced and the original flavor of the lily is guaranteed.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, in particular to a method for processing dried lily slices. Background technique [0002] Lily is rich in protein, fat, polysaccharide, saponin and other medicinal ingredients, which can regulate the balance of human body mechanism and enhance human immunity. It has great value in both food and medicine, and has attracted people's close attention. In recent years, lily has been processed into a variety of foods, beverages, etc., and has great market prospects as a health food. However, lily bulbs are prone to browning after being exposed to the air or during the drying process of dried flakes. Seriously affect its appearance, nutritional value and market price. Therefore, domestic and foreign research on lily drying and browning control technology is quite concerned. [0003] At present, the processing of dried lily slices mainly adopts the traditional sulfur fumigation m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/005
Inventor 李顺祥徐菲黄丹周晋
Owner HUNAN UNIV OF CHINESE MEDICINE
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