Preparation method of dehydrated Cucurbita pepo L.

A technology for dehydration of horned melon and salt, which is applied in the field of vegetable processing, can solve the problems of destruction of the nutritional value of horned melon, browning and loss of luster of dried vegetable products, and achieves the effects of improving nutritional components, shortening drying time and avoiding peeling on the surface.

Inactive Publication Date: 2016-05-11
QINGDAO XINRUNTU NURSERY STOCK SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the conventional technology, people use heating and drying methods to preserve vegetables. The dried vegetables have serious browning, basically lose their original luster, and the taste is not good when eating. , when eating, it will recover slowly and take a long time by

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of dehydrated squash, characterized in that it specifically comprises the following steps:

[0018] (1) Raw material pretreatment: select fresh melons and cut them into 1cm slices, put them in boiling water, blanching for 12 seconds, then transfer the blanched melons to cold water to cool below 30°C for later use;

[0019] (2) Heat pump high-temperature drying: Under the pressure of 70Pa, the control temperature is 65°C, the relative humidity of the air at the inlet of the drying chamber is 43%, the air velocity is 2.2m / s, and the hot air is dried at high temperature for 50 minutes;

[0020] (3) Add salt for dehydration: Add 2% salt to the above-mentioned processed melon and stir evenly, put it in an oven, control the drying temperature at 80°C, and dry for 2.5 hours to obtain a dehydrated melon with a water content of 33%. horn melon;

[0021] (4) Freeze-drying: The dehydrated melons were quickly frozen to below -8°C, frozen at this temperature fo...

Embodiment 2

[0023] A preparation method of dehydrated squash, characterized in that it specifically comprises the following steps:

[0024] (1) Raw material pretreatment: select fresh melons and cut them into 1.5cm slices, put them in boiling water, blanch for 13 seconds, then transfer the blanched melons to cold water to cool below 30°C for later use;

[0025] (2) Heat pump high-temperature drying: Under the pressure of 80Pa, the control temperature is 70°C, the relative humidity of the air at the inlet of the drying chamber is 45%, the air flow rate is 2.2m / s, and the hot air is dried at high temperature for 45 minutes;

[0026] (3) Add salt for dehydration: add 2.5% salt to the above-mentioned treated squash and stir evenly, put it in an oven, control the drying temperature at 83°C, and dry for 2.3 hours to obtain a dehydrated melon with a water content of 33%. horn melon;

[0027] (4) Freeze-drying: the dehydrated melons were quickly frozen to below -10°C, frozen at this temperature ...

Embodiment 3

[0029] A preparation method of dehydrated squash, characterized in that it specifically comprises the following steps:

[0030] (1) Raw material pretreatment: select fresh melons and cut them into 2cm slices, put them in boiling water, blanch for 15 seconds, then transfer the blanched melons to cold water to cool below 30°C for later use;

[0031] (2) Heat pump high-temperature drying: Under the pressure of 90Pa, the control temperature is 70°C, the relative humidity of the air at the inlet of the drying chamber is 45%, the air velocity is 2.2m / s, and the hot air is dried at high temperature for 40 minutes;

[0032] (3) Add salt for dehydration: Add 3% salt to the above-mentioned treated squash and stir evenly, put it in an oven, control the drying temperature at 85°C, and dry for 2 hours to obtain dehydrated squash with a water content of 33%. melon;

[0033] (4) Freeze-drying: The dehydrated melons were quickly frozen to below -12°C, frozen at this temperature for 2.5 hours...

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PUM

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Abstract

The invention discloses a preparation method of dehydrated Cucurbita pepo L. The preparation method comprises 1, raw material pretreatment, 2, heat pump-based high temperature drying, 3, salting dehydration and 4, freeze drying. The Cucurbita pepo L. is subjected to blanching and does not contain any antiseptic so that Cucurbita pepo L. nutrition is not changed and Cucurbita pepo L. has a good taste in eating. The heat pump-based high temperature drying process shortens vegetable drying time, prevents peeling and produces sterilization effects so that product color, quality and nutrients are improved. Through mixing of the table salt and Cucurbita pepo L., a proper amount of table salt is guaranteed and the dehydrated Cucurbita pepo L. has good water absorptivity and good reconstitution properties in eating. The freeze drying process retains original luster of the Cucurbita pepo L. and reduces Cucurbita pepo L. weight. The dehydrated Cucurbita pepo L. is convenient for storage and transport. The preparation method improves a good taste and has a low cost and a wide application prospect.

Description

technical field [0001] The invention belongs to the technical field of vegetable processing, and in particular relates to a preparation method of dehydrated squash. Background technique [0002] Now the first choice for people to eat horned melons must be fresh horned melons, but fresh horned melons have their limitations, and fresh horned melons are not easy to preserve. staff, you can't eat melons. With the development of science and technology, the fresh-keeping and storage technologies of vegetables and fruits are also continuously improved. People mainly use plant-based agricultural products to make drinks and canned foods. [0003] In the conventional technology, people use heating and drying methods to preserve vegetables. The dried vegetables have serious browning, basically lose their original luster, and the taste is not good when eating. , When eating, it is slow to recover by soaking in water and takes a long time. Another method is to add a lot of salt, sugar...

Claims

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Application Information

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IPC IPC(8): A23L1/212
Inventor 刘泽华
Owner QINGDAO XINRUNTU NURSERY STOCK SPECIALIZED COOP
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