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Method for green prickleyash microwave water removing preservation

A technology of microwave killing green and green prickly ash, which is used in the preservation of fruits and vegetables, food preservation, and heating and preservation of fruits/vegetables, etc., can solve the problems of essential oil volatilization, non-recycling and waste, and oil sacs being ruptured by heat, and achieve high product quality and round fruit. , the effect of high economic efficiency

Inactive Publication Date: 2015-12-16
NANJING INST FOR THE COMPREHENSIVE UTILIZATION OF WILD PLANTS CHINA COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the direct internal heating of microwave killing, it is easy to cause the oil sac inside the green pepper fruit to be heated and rupture, and the essential oil in the fruit evaporates together with the water
There is also a small amount of essential oil volatilized during the traditional steaming and wok-frying process, but the amount is relatively small, and it is generally not recycled and wasted.

Method used

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  • Method for green prickleyash microwave water removing preservation

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Clean the green peppercorns, remove impurities and bad fruits, and pack them into bags according to the ration of 500g. Set the temperature of the microwave production line to 180°C, preheat for 2 minutes, put the green pepper into the microwave killing line, turn on the induced draft fan, adjust the microwave power to 21kw, so that the material temperature reaches 92°C, and keep it for 6 minutes; open the inlet and outlet valves of the low-temperature condenser , keep the inlet temperature of the condensate at 5°C, and the outlet temperature at 30±2°C, guide the hot steam guided by the induced draft fan into the condenser, and the cooled oil-water mixture enters the oil-water separator, let it stand for 60 minutes, and collect the green pepper on the upper layer Essential oil; green peppercorns that have been killed, sealed in bags while they are hot, placed in a microwave sterilization line, heated at 80±2°C for 10 seconds, sprayed and cooled to room temperature after ...

Embodiment 2

[0028] Clean the green peppercorns, remove impurities and bad fruits, and pack them into bags according to the ration of 250g. Set the temperature of the microwave production line to 180°C, preheat for 2 minutes, put the green pepper into the microwave killing line, turn on the induced draft fan, adjust the microwave power to 18kw, so that the material temperature reaches 95°C, and keep it for 5 minutes; open the inlet and outlet valves of the low-temperature condenser , keep the condensate inlet temperature at 3°C, and the outlet temperature at 30±2°C, guide the hot steam guided by the induced draft fan into the condenser, and the cooled oil-water mixture enters the oil-water separator, let it stand for 90 minutes, and collect the green peppercorns on the upper layer Essential oil; green peppercorns that have been killed, sealed in bags while they are hot, placed in a microwave sterilization line, heated at 80±2°C for 8s, sprayed and cooled to room temperature after coming out...

Embodiment 3

[0030] Wash the green peppercorns, remove impurities and bad fruits, and pack them into bags according to the ration of 100g. Set the temperature of the microwave production line to 180°C, preheat for 2 minutes, put the green pepper into the microwave killing line, turn on the induced draft fan, adjust the microwave power to 15kw, so that the material temperature reaches 95°C, and keep it for 5 minutes; open the inlet and outlet valves of the low-temperature condenser , keep the condensate inlet temperature at 3°C, and the outlet temperature at 28±2°C, guide the hot steam guided by the induced draft fan into the condenser, and the cooled oil-water mixture enters the oil-water separator, let it stand for 45 minutes, and collect the green peppercorns on the upper layer Essential oil; green peppercorns that have been killed are sealed in bags while they are hot, placed in a microwave sterilization line, heated at 78±2°C for 10 seconds, sprayed and cooled to room temperature after ...

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Abstract

The invention discloses a green prickleyash microwave water removing method. The method includes the steps that after being cleaned and drained, green prickleyash is quantitatively bagged through plastic bags and enters a microwave water removing line, microwave heating water removing is conducted, the plastic bags are sealed while the green prickleyash is hot after water removing is completed, microwave sterilization is conducted again, and vacuum-packaged preservative green prickleyash is obtained after cooling is completed. In the microwave water removing process, a large amount of essence-contained steam is generated at high temperature, the steam is led out through an induced draft fan and enters a low-temperature condenser through a pipeline, and condensed and liquefied essence-water mixed liquid is separated through an essence-water separator to obtain green prickleyash essence. Microwave water removing is used, time is short, the effect is good, sterilization can be conducted while water removing is conducted, the green prickleyash variety subjected to water removing through steam originally can be obviously improved, and the fragrance of the obtained green prickleyash essence obtained while microwave water removing is conducted is more similar to the natural fragrance of green prickleyash due to short heating time. The quality of the preservative green prickleyash is improved through the microwave water removing method, the quality of the green prickleyash essence obtained synchronously is more similar to the natural fragrance of the green prickleyash, and the green prickleyash microwave water-removing method has the advantages of being good in water removing effect, low in energy consumption, moderate in operating condition, free of additives and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for greening and keeping green peppercorns fresh by microwave, in particular to realizing the greening and keeping fresh fruits of green peppercorns by adopting microwave heating method. Background technique [0002] Green peppercorns are one of the commonly used food seasonings. Fresh green peppercorns are of the best quality, and fresh green peppercorns are not easy to preserve. Fresh-keeping of green peppercorns becomes a necessary technology. Greening is the core technology of green pepper preservation. The purpose of greening is to deactivate and denature the protein, especially the enzyme, in the middle of green pepper through high temperature, and an irreversible reaction occurs, and the biological enzyme loses its activity irreversibly, so as to achieve the purpose of freshness. [0003] The traditional finishing methods mainly include steam finishing, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/01A23D9/02
Inventor 金敬红张卫明孙晓明陈文华吴素玲
Owner NANJING INST FOR THE COMPREHENSIVE UTILIZATION OF WILD PLANTS CHINA COOP
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