Method for low-temperature puffing drying of fruits and vegetables

A low-temperature puffing, fruit and vegetable technology, applied in the direction of preservation of fruits/vegetables by dehydration, etc., can solve the problems of destroying basic nutrients, pigments and flavor substances, unfavorable retention of active ingredients, and loss of nutrients, etc. The effect of good feeling and low equipment investment cost

Active Publication Date: 2015-07-01
吴少辉
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It solves the shortcomings of the prior art, such as high loss of nutrients, poor flavor, taste, color and aroma, poor rehydration, toxicity, and high process cost.
However, due to the CO injected into the expansion reactor 2 The gas is an acidic gas. It passes through the fruit and vegetable cell membrane and combines with the water in the fruit and vegetable to become acidic during the pressure-holding process. Therefore, a large amount of use will destroy the alkaline nutrients, pigments and flavor substances in the fruit and vegetable, such as VB 12 , chlorophyll, alkaloids, alkaline volatile oils, etc., which are not conducive to the retention of active ingredients in fruits and vegetables

Method used

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  • Method for low-temperature puffing drying of fruits and vegetables
  • Method for low-temperature puffing drying of fruits and vegetables
  • Method for low-temperature puffing drying of fruits and vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1 Method for drying autumn spinach by low-temperature puffing with mixed gas

[0028] Pick spinach with 85% moisture content in autumn, remove roots and miscellaneous leaves, wash with water and place in a drying box to remove free water to a moisture content of 25%, then move to a puffing reactor and vacuum to 0.05MPa , Charge CO with a volume ratio of 3:17 2 And N 2 , Make the pressure in the reactor reach 1.0MPa, maintain the temperature at 4°C, and after maintaining the pressure for 20 minutes, the pressure will drop to normal pressure instantaneously within 3 seconds to expand and dehydrate the material.

[0029] Take the material out and put it in the drying box, and dry it until the moisture content is 4%. 2 The sealed package is protected and opened when used, and the shelf life can reach 18 months.

[0030] Before puffing, the spinach branches with one stalk and leaf can be loosened in a bundle of 5-7 roots, and the lower leaves of the stalk can be erected to...

Embodiment 2-5

[0033] Example 2-5 Method for drying other types of spinach by low-temperature puffing and drying of mixed gas

[0034] Examples 2-5 are methods for using mixed gas to puff and dry spinach produced in other seasons at low temperature. The preparation method is the same as that of Example 1, except that the corresponding control parameters during the preparation process are different. See Table 1 for details.

[0035] Table 1 Relevant technical parameters of spinach produced in other seasons using mixed gas low-temperature puffing and drying

[0036]

[0037] The color of the products produced in Examples 2-5 is emerald green, the rehydration is good, the color after rehydration is brighter than the undehydrated material, the color retention time is long, and the nutrients are retained to the utmost extent. The treatment process has low expansion pressure, low equipment investment cost, high safety factor, easy operation, and high economic and social benefits.

Embodiment 6

[0038] Example 6 Method for drying long beans by low-temperature puffing with mixed gas

[0039] After picking the long beans with 83% moisture content in autumn, wash them with water and cut them into 2-3cm-long sections. Place them in a drying box to remove free water until the moisture content is 20%; move to the puffing reactor and vacuum To the pressure of 0.1MPa, charge CO with a volume ratio of 1:4 2 And N 2 The pressure in the reactor reaches 2.8MPa, the temperature is maintained at 10℃, the pressure is maintained for 45min, and the pressure drops to normal pressure instantly (20s), so that the material is expanded and dehydrated. Take the material out and put it in a drying box, and dry it to a moisture content of 3%. 2 Under the protection, sealed and packaged and stored for immediate use, the shelf life can reach 18 months.

[0040] The finished product has a bright green color and good rehydration. After rehydration, the color is brighter than that of the undehydrated ...

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Abstract

The invention discloses a method for low-temperature puffing drying of fruits and vegetables. A mixed gas of N2 and CO2 is adopted to puff the fruits and vegetables at a low temperature, and the volume fraction of CO2 in the mixed gas is 5-20%. The method overcomes the problem that alkaline components in the fruits and vegetables are damaged by single use of CO2, so that nutritional components in the fruits and vegetables can be kept to a largest extent, and the product has good rehydration performance, is crisp and delicious, has good tooth feeling, and can keep original colors of the fruits and vegetables; and N2 and CO2 play a synergistic effect in a process of penetrating cells of the fruits and vegetables, penetration is fast, the puffing pressure is small, the equipment investment cost is low, and the safety factor is high. The method is suitable for drying treatment on various fruits and vegetables.

Description

technical field [0001] The invention belongs to the technical field of food dry preservation and deep processing, and relates to a method for puffing and dehydrating fruits and vegetables, in particular to a method for low-temperature puffing and drying fruits and vegetables. Background technique [0002] my country's total fruit and vegetable production ranks first in the world, but due to improper harvesting and backward deep processing technology after picking, about 30% of fruits and 40-50% of vegetables are rotten, causing a lot of economic losses to fruit and vegetable farmers. In order to reduce the damage of fruits and vegetables, in addition to the extensive use of refrigeration technology, the drying technology of fruits and vegetables is also a way to reduce the damage of fruits and vegetables and increase the added value of fruits and vegetables. [0003] At present, the dehydration and drying of fruit and vegetable foods mainly include hot air drying, vacuum fre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/02
Inventor 吴少辉
Owner 吴少辉
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