Method for producing carrot slices by medium-short wave infrared drying process

Abstract

The invention discloses a method for producing carrot slices by a medium-short wave infrared drying process. The method comprises the following step of: performing medium-short wave infrared drying on to-be-dried carrot slices under the conditions of wave length of 1.0-4.0 microns, infrared lamp power of 625W-1125W, temperature of 70-90 DEG C and time of 30-60 minutes, thus obtaining the carrot slice products. The method for producing the carrot slices by the medium-short wave infrared drying process is short in consumed time, low in price, simple to operate and easy to control. Compared with a method for preparing carrot slices by hot-air drying, the method for preparing the carrot slices by medium-short wave infrared drying has the advantages that various nutrition ingredients, such as vitamin C, beta-carotene, total sugar and reducing sugar, can be retained maximally, and meanwhile, no residue is generated to pollute environment. The final water content in the carrot slice products prepared through the method provided by the invention is controlled to be lower than 6% and the water activity is low, which are adverse to microbial growth and reproduction, so that the carrot slice products can be preserved for a long time.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a method for producing carrot slices by using a medium and short wave infrared drying method. Background technique [0002] Carrot is the root of the herbaceous plant carrot of Umbelliferae, also known as calabash, red radish, and yellow radish. Carrots have three pinnatifid leaves that grow in clusters on shortened stems. There is a compound umbel on each top, cross-pollinated, double-hanging fruit, fleshy roots have different shapes such as long tubes, short tubes, long cones and short cones, and different colors such as yellow, orange, orange red, and purple. Carrot is a semi-cold-resistant plant that likes cold and cool climates and is a long-day plant. Its fleshy roots develop well at 18-20°C, and it is one of the main vegetables in spring and winter, enjoying the reputation of "little ginseng" and "golden bamboo shoots". [0003] Carrots are extremely rich in nutrients, conta...

AI Technical Summary

Problems solved by technology

The processing method is relatively simple and has some limitations

One is that a large amount of residue will be generated during processing, which not only wastes resources, but also causes environmental pollution

Second, the nutrients and active ingredients of the raw materials are easily lost

Third, the production scale of carrot processing enterprises is relatively small, the technical content is low, and the technological process is backward, which needs further development

In particular, the high-tech content in the production process is not high, making the product less competitive in the market

Therefore, the deep processing potential of carrots needs to be tapped urgently

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