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A kind of preparation technology of yam leaf dehydrated vegetables

A technology for dehydrated vegetables and preparation process, which is applied to the preservation of fruits/vegetables by dehydration, food science, etc., can solve the problems of inability to carry out long-term storage and transportation, inconvenient eating, etc. The effect of food safety

Active Publication Date: 2018-11-13
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the disadvantages in the prior art that only the leaves of yam are eaten fresh, long-term storage and transportation cannot be carried out, and it is inconvenient to eat, the present invention provides a preparation process of dehydrated vegetables from yam leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] This embodiment relates to a method for preparing dehydrated yam leaf vegetables, comprising the following steps:

[0029] 1) Select yam leaves with a growth period of 1 to 2 weeks and a length of 5 to 15 cm;

[0030] 2) wash the yam leaves with tap water sterilized by ultraviolet rays, then soak the washed yam leaves in an ozone pool with an ozone concentration of 60 mg / L for 30 minutes to carry out surface disinfection, and obtain yam leaves after disinfection;

[0031] 3) Send the yam leaves after the disinfection treatment to a vibrating belt conveyor, vibrate and drain for 3 minutes, and obtain yam leaves drained of surface moisture;

[0032] 4) Cut the drained Chinese yam leaves into 1-3cm stem segments;

[0033] 5) Send the cut stem section into a two-stage belt dryer, control the temperature in the first section of the dryer to 85°C, and dry for 1 to 2 hours until the moisture content is about 18%; In the drying section, the temperature of the second drying se...

Embodiment 2

[0035] 1) Select yam leaves with a growth period of 1 to 2 weeks and a length of 5 to 15 cm;

[0036] 2) Washing the yam leaves with ultraviolet sterilized tap water, then soaking the washed yam leaves in an ozone pool with an ozone concentration of 90 mg / L for 20 minutes to carry out surface disinfection to obtain sterilized yam leaves;

[0037] 3) Send the yam leaves after the disinfection treatment to a vibrating belt conveyor, vibrate and drain for 2 minutes, and obtain yam leaves drained of surface moisture;

[0038] 4) Cut the drained Chinese yam leaves into 1-3cm stem segments;

[0039] 5) Send the cut stem section into a belt dryer, control the temperature of the first drying section of the dryer to 100° C., dry for 1 to 2 hours, and dry until the moisture content is about 16%; send it into the second drying section. stage, the temperature of the second drying stage is 60° C., drying for 3 to 4 hours until the water content is not higher than 8%, and the dehydrated ve...

Embodiment 3

[0041] 1) Select the yam leaves and stems with a growth period of 1 to 2 weeks and a length of 5 to 15 cm;

[0042] 2) wash the yam leaves with tap water sterilized by ultraviolet rays, then soak the washed yam leaves in an ozone pool with an ozone concentration of 70 mg / L for 25 minutes to carry out surface disinfection, and obtain yam leaves after disinfection;

[0043] 3) Send the yam leaves after the disinfection treatment to a vibrating belt conveyor, vibrate and drain for 2 minutes, and obtain yam leaves drained of surface moisture;

[0044] 4) Cut the drained Chinese yam leaves into 1-3cm stem segments;

[0045] 5) Send the cut stem section into a belt dryer, control the temperature of the first drying section of the dryer to 90° C., dry for 1 to 2 hours, and dry until the moisture content is about 20%; send it into the second drying section. stage, the temperature of the second drying stage is 55° C., drying for 3 to 4 hours until the water content is not higher than ...

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PUM

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Abstract

The invention relates to a preparation technology of Chinese yam leaf dehydrated vegetable. The preparation technology comprises steps of cleaning Chinese yam leaves, disinfecting, draining, cutting and drying. Stage drying is used: drying temperature in a first stage is controlled to 85-100 DEG C, and the Chinese yam leaves are dried until water content is 16-20%; and drying temperature in a second stage is 50-60 DEG C, and the Chinese yam leaves are dried until water content is 5-8%. According to the method, most moisture is removed rapidly at high temperature in the first stage, and residual moisture is removed at low temperature in the second stage. Dying time can be shortened, and drying efficiency can be raised. Active nutrients in vegetables can be protected to the maximum by low-temperature drying, and rehydration rate of the product can be raised.

Description

technical field [0001] The invention relates to the technical field of food drying, in particular to a dehydration process of yam leaf dehydrated vegetables and dehydrated vegetables prepared by the process. Background technique [0002] Yam, also known as yam and yam, is a plant tuber of Dioscoreaceae. It contains saponin, mucus, choline, starch, glycoprotein, free amino acids, etc. It has the effects of strengthening the spleen, nourishing the lungs, and strengthening the kidney. Huaishan can be used not only as food, but also as medicine. It is a natural functional food integrating nutrition, health care and dietotherapy. It is widely planted in our country and is a crop with high economic benefits. Chinese yam has luxuriant leaves during the growth period, and its tender buds and leaves can be eaten as vegetables. Wei Weitai, Wei Benhui et al. carried out nutritional evaluation and edibility analysis on the young leaves of Guihuai No. 2 produced in Guangxi, and believe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/02A23L5/20
Inventor 苏小军熊兴耀李清明李文佳
Owner HUNAN AGRICULTURAL UNIV