Processing technique for dewatering and drying fruits and vegetables

A processing technology, fruit and vegetable technology, used in food drying, fruit and vegetable preservation, and the function of food ingredients, etc., can solve the problems of poor product quality, expensive equipment, long drying time, etc. The effect of less and easy industrial production

Inactive Publication Date: 2017-06-30
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the commonly used drying methods are mainly hot air drying, vacuum drying, freeze drying, microwave drying, etc., because various drying methods have more or less different problems, such as long drying time, poor quality of dried products, tissue Structural hardening, poor rehydration, large loss of color, aroma, taste and nutrients, expensive equipment, high cost, low efficiency, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A processing technology for dehydrating and drying onions, specifically comprising the following steps:

[0022] Classify and select fresh onions according to requirements, remove the rotten leaves, rinse the selected onions with running water, keep the water pressure above 0.15MPa (less than 0.30MPa), cut off the roots and tops of the onions and leave edible leaves , cut it into 0.5cm-sized grains, put it in water containing 0.5% sodium chloride at 95°C for 20 seconds, take it out and put it into cold water containing 2% antifreeze protein to cool for 3 minutes, drain the water, and then Put it into the environment of -30 ℃ and freeze for 8 hours, then put it into a vacuum freeze dryer (vacuum degree lower than 20Pa) for freeze drying for 20 hours, so that the water content of the onion grains is lower than 3%, take it out and carry out moisture-proof packaging and vacuumize to obtain the finished product of freeze-dried onion grains.

Embodiment 2

[0024] A processing technology for banana dehydration and drying, specifically comprising the following steps:

[0025] Grading and selecting fresh bananas according to the requirements, peeling the selected bananas, cutting them into 3-5mm thick slices, blanching them in 1% sucrose solution at 85°C for 10s, adding 3% antifreeze protein Take it out in cold water for 3 minutes, take it out and drain it, put it in the environment of -30 ℃ and freeze it for 8 hours, then put it in a vacuum freeze dryer (vacuum degree lower than 20 Pa) for 26 hours, take it out and pack it in a moisture-proof package and vacuumize it, that is into freeze-dried banana slices.

Embodiment 3

[0027] A processing technology for dehydrating and drying garlic, specifically comprising the following steps:

[0028] Grade and select the mature garlic according to the requirements, peel off the outer skin, rinse the peeled garlic cloves with 0.2MPa running water, cut them into slices with a thickness of 0.5cm, and put them into 85°C water containing 0.8% sodium chloride to blanch After taking it out, put it into cold water containing 2.5% antifreeze protein to cool for 2 minutes, drain the water, and then put it into the -35°C environment to freeze for 9 hours, and then put it into a vacuum freeze dryer (the vacuum degree is lower than 20 Pa) to freeze-dry for 24 hours to make the water content of the garlic slices lower than 3%, take them out and carry out moisture-proof packaging and vacuumize to obtain the finished product of freeze-dried garlic slices.

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PUM

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Abstract

The invention discloses a processing technique for dewatering and drying fruits and vegetables and belongs to the technical field of food processing. The processing technique comprises the following steps: firstly, selecting raw materials; secondly, cleaning and sorting the raw materials; thirdly, segmenting; fourthly, blanching and carrying out color protection; fifthly, treating antifreeze protein solution and cooling leachate; sixthly, prefreezing; seventhly, carrying out vacuum freeze drying; eighthly, packaging. According to the processing technique disclosed by the invention, saline water or sucrose water is adopted for blanching and then the antifreeze protein solution is adopted for treating; a vacuum freeze drying technology is adopted; a product obtained by dewatering and drying in the method can retain tissue shapes, color flavor taste and nutritional ingredients of the dried fruits and vegetables to the maximum extent; the product has the characteristics of high rehydration capability, high rehydration rate, good mouthfeel, small quantities of surface microorganisms, long storage period, convenience in transporting, carrying and eating and the like, and is easy for industrial production; a processed product can be widely used as health-care food, leisure food, ready meal products or fast food as well as various seasonings for dishes or main agents.

Description

technical field [0001] The invention relates to a dehydration and drying process, in particular to a process for dehydration and drying of fruits and vegetables, and belongs to the technical field of food processing. Background technique [0002] Due to high water content and rich nutrients, fruit and vegetable products are easy to rot and have a short storage period, which greatly increases the cost of storage and transportation. Therefore, the drying and dehydration method of fruit and vegetable products has become the focus of agricultural and sideline product processing technology research. [0003] Dehydrated vegetables are convenience foods made by drying and dehydrating fresh vegetables. It has low moisture content, long shelf life, and low storage, transportation, and packaging costs. It is an important research direction in the field of deep processing of vegetables. At present, the commonly used drying methods are mainly hot air drying, vacuum drying, freeze drying...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/00A23L5/41A23L33/00A23B7/024
CPCA23B7/024A23V2002/00A23V2200/30A23V2300/10A23V2300/20A23V2250/628A23V2250/1614A23V2250/54
Inventor 朱蕴兰陈宏伟陈安微邵颖王陶侯进慧李勇
Owner XUZHOU UNIV OF TECH
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