Method for improving color of dried day lily product by combining ultrasonic-assisted blanching with cascade drying

A daylily, ultrasonic technology, applied in the direction of heating preservation of fruits/vegetables, preservation of fruits/vegetables by dehydration, etc., can solve the problems of excessive sodium metabisulfite content, sulfur dioxide residues, etc., to increase chlorophyll content, reduce enzymatic browning, improve The effect of drying efficiency

Active Publication Date: 2016-08-24
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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Problems solved by technology

Sulfur dioxide and sulfite treatment is one of the more commonly used methods in the processing of dried daylily products at present. It can process raw materials in large quantities and consumes less energy. However, sulfur dioxide residues are easily produced during processing. The content of sodium metabisulfite exceeds the standard
Compared with a single drying method, combined d

Method used

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Embodiment

[0023] Select fresh day lily with consistent maturity as raw material; wash and remove the stem of day lily; carry out ultrasonic assisted blanching, blanching temperature is 80-90°C, frequency is 40kHz, power density is 0.35-0.45W / cm 2 , the processing time is 40-60s; put the ultrasonically assisted blanched day lily in a blast drying oven at a temperature of 50-60°C and a wind speed of 0.5m / s, and dry it until the moisture at the transition point is 50-70%, and then dry it with hot air The burdock slices are placed in a vacuum microwave drying oven with a vacuum degree of 75-85kPa. The microwave emission power of the first stage is 8-10W / g, the microwave time is 40-60s, the interval is 20-40s, and the cycle is 1-2 times; the second stage The emission power is 5-8W / g, the microwave time is 20-40s, and the cycle is 1-2 times until the water content of the day lily is lower than 5%. After drying, the day lily is cooled to room temperature and packed in a well-sealed aluminum pla...

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Abstract

The invention relates to a method for improving the color of a dried day lily product by combining ultrasonic-assisted blanching with cascade drying, belonging to the technical field of agricultural product deep processing. The method takes fresh day lily as raw material, and comprises the steps of classifying the day lily, cleaning, removing stems, carrying out ultrasonic-assisted blanching, carrying out hot air-combined vacuum microwave drying and packaging. The method combines ultrasonic pretreatment with combined drying, and can change the color of the dried day lily product by controlling enzymatic browning and non-enzymatic browning; the time of heat treatment is shortened by ultrasonic waves to the utmost extent, so that the aim of controlling enzymatic browning by enzyme deactivation is achieved, and the loss of heat-sensitive nutrients such as total phenols and vitamin C is reduced; the drying time is shortened by hot air-combined vacuum microwave combination drying in stages, so that the phenomenon of uneven temperature distribution is avoided in a drying process, and non-enzymatic browning is effectively controlled. The produced dried day lily product is good in color, high in nutritional quality and good in rehydration characteristic.

Description

technical field [0001] The invention relates to a method for improving the color of dried daylily products by ultrasonic-assisted blanching combined with serial drying, and belongs to the technical field of deep processing of agricultural products. Background technique [0002] Day lily (Hemerocallis citrina Baroni), also known as day lily, belongs to the genus Hemerocallis of the family Hemerocallis. It is a perennial herbaceous plant. Hematemesis, blood in the stool, difficulty urinating, insomnia, breast milk retention, etc. have curative effects. The flowering period of day lily has a short storage period. If it is not handled in time after picking, it will easily change color and rot. Dehydration and drying is a common processing method for day lily storage. Color is the main index to evaluate the quality of dehydrated day lily, and the main influencing factors are enzymatic browning and non-enzymatic browning. [0003] Fixing is one of the primary processes of day li...

Claims

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Application Information

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IPC IPC(8): A23B7/01A23B7/02
Inventor 李大婧张钟元刘春泉赵江涛马瑞宋江峰牛丽影崔莉
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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