Lily temperature-changing drying method

A temperature-changing drying and drying technology, which is applied in food drying, food science, food preservation, etc., can solve the problems of volatile oil color darkening and affecting product appearance, etc.

Inactive Publication Date: 2019-09-20
湖北省农业科学院中药材研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Dried lily flakes are prone to produce volatile oil during processing and drying, which will darken the color of the flower, which will seriously affect the appearance of the product

Method used

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  • Lily temperature-changing drying method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] (1) Material selection and cleaning: select fresh, moth-free, and well-shaped lilies, and wash off surface impurities with clean water;

[0063] (2) Steam treatment: evenly steam the cleaned lily petals with water steam for 2 minutes;

[0064] (3) Cooling: After steam treatment, put it into ice water and cool it for 7 minutes to finalize the shape;

[0065] (4) Color protection: After the petals are taken out, immerse in a sulfur-free color protection agent (100ml of water contains 0.63g of sodium chloride, 0.32g of ascorbic acid, 0.28g of L-cysteine, and 0.75g of citric acid), for 3 minutes after taking out;

[0066] (5) Rinse: soak in rehydrating agent (100ml water contains 13.8g maltodextrin, 7.4g lactose, 9.1g trehalose), take it out after 18min;

[0067] (6) Blow-drying: Blow-dry the lily petals until there is no flowing water on its surface;

[0068] (7) Drying: Lily was dried at 92°C for 18 minutes, at 70°C for 1.6 hours, and at 54°C for 7 hours.

[0069] After...

Embodiment 2

[0071] (1) Material selection and cleaning: select fresh, moth-free, and well-shaped lilies, and wash off surface impurities with clean water;

[0072] (2) Steam treatment: evenly steam the cleaned lily petals with water steam for 3 minutes;

[0073] (3) Cooling: After steam treatment, put it into ice water and cool it for 10 minutes to finalize the shape;

[0074] (4) Color protection: After the petals are taken out, immerse in a sulfur-free color protection agent (100ml of water contains 0.68g of sodium chloride, 0.25g of ascorbic acid, 0.40g of L-cysteine, and 0.86g of citric acid), for 5 minutes after taking out;

[0075] (5) Rinse: soak in rehydrating agent (100ml of water contains 14.7g of maltodextrin, 5.9g of lactose, 8.9g of trehalose), take it out after 24min;

[0076] (6) Blow-drying: Blow-dry the lily petals until there is no flowing water on its surface;

[0077] (7) Drying: Lily is dried at 100°C for 30 minutes, at 75°C for 2 hours, and at 60°C for 8 hours.

...

Embodiment 3

[0080] (1) Material selection and cleaning: select fresh, moth-free, and well-shaped lilies, and wash off surface impurities with clean water;

[0081] (2) Steam treatment: evenly steam the cleaned lily petals with water steam for 1 min;

[0082] (3) Cooling: After steam treatment, put it into ice water and cool it for 5 minutes to finalize the shape;

[0083] (4) Color protection: After the petals are taken out, immerse in a sulfur-free color protection agent (100ml of water contains 0.65g of sodium chloride, 0.41g of ascorbic acid, 0.33g of L-cysteine, and 0.80g of citric acid), for 3 minutes after taking out;

[0084] (5) Rinse: soak in rehydrating agent (100ml of water contains 15.1g of maltodextrin, 7.8g of lactose, 10.2g of trehalose), take it out after 18min;

[0085] (6) Blow-drying: Blow-dry the lily petals until there is no flowing water on its surface;

[0086] (7) Drying: Lily is dried at 100°C for 30 minutes, at 75°C for 2 hours, and at 60°C for 8 hours.

[00...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and discloses a lily temperature-changing drying method, which comprises the following steps: selecting a material for cleaning: selecting a fresh, non-worm, and well-formed lily, and washing away impurities on the surface with water; steam treatment: uniformly steaming the clean lily petals with water vapor for 1-3min; cooling: after steam treatment, immediately putting the lily petals in ice water to cool for 5-10min for fixing; color protection: after the flower petals are taken out, immersing the petals in a sulfur-free color-protecting agent, and taking the material out after 3 to 5 minutes; rinsing: immersing the petals in a rehydrating agent, and taking the material out after 18 to 24 minutes; blow drying: drying the lily petals until no running water is generated on the surface; and drying: performing hot air drying until the water content is 5-10%. The product is prepared by the preparation process provided by the invention, and has a complete and plump shape, and can maintain the original shape of the lily flower; the color is white and bright, no browning occurs, and the rehydration and restorability are good.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for drying lilies at variable temperatures. Background technique [0002] Currently, the closest prior art: [0003] Lily, also known as Qiangshu, Fanjiu, Shandan, Daoxian, Chongmai, Zhongting, Moro, Zhongfang, Zhongfenghua, Lily Garlic, Dashifu Garlic, Suannao, Noctiluca, etc. It is a traditional local specialty in China. The bulbs are divided into several heads, irregularly spherical in shape, pale white, and each head has egg-shaped spoon-shaped scales aggregated. In addition to containing 21.29% protein, 12.43% fat, 11.47% reducing sugar, 1.61% starch, and calcium, phosphorus, iron, 1.443 mg vitamin B and 21.2 mg vitamin C per hectogram, lily also contains some special nutrients. Ingredients, such as colchicine and other alkaloids. Lily has high medicinal value. It has the functions of detoxifying, regulating the spleen and strengthening the st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L5/41A23L3/16
CPCA23L33/00A23L5/41A23L3/165A23V2002/00A23V2200/048A23V2200/30A23V2250/032A23V2250/0616A23V2250/1614A23V2250/708A23V2250/5114A23V2250/612A23V2250/636A23V2300/10A23V2300/24
Inventor 郭坤元张美德林先明何银生郭杰周武先穆森王华艾伦强
Owner 湖北省农业科学院中药材研究所
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