Puffing process of dehydrated vegetables and fruits
Through pretreatment and three-drying process, the problem of microwave puffing of fruits and vegetables is solved, and puffed fruits and vegetables with high floating rate and low moisture content is achieved. It is suitable for brewing food, reducing production costs, and improving the taste and storage time of food. .
Patent Information
- Application Number
- CN202411404853.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-09
- Publication Date
- 2024-12-06
AI Technical Summary
The existing microwave puffing technology of fruits and vegetables is prone to burning, resulting in poor color and poor taste of dried fruits and vegetables, and high vacuum freeze-drying costs, making it difficult to provide products with good quality and low-cost prices.
A puffing process of dehydrated fruits and vegetables, including raw material pretreatment, adding baking powder and glucose, and color-protecting vitamin E oil, and controlling the temperature and time through three drying processes to ensure high floating rate and low moisture content of the puffed fruits and vegetables .
It achieves high floating rate and low moisture content of puffed fruits and vegetables, and is suitable as a ingredient for brewing food, extends storage time, reduces production costs, and improves the taste and economic benefits of food.
Abstract
Description
Technical Field
[0001] The invention relates to the field of carrot puffing, in particular to a puffing process for dehydrated vegetables and fruits. Background Art
[0002] Fresh vegetables and fruits (or "fruits and vegetables") are rich in carbohydrates, organic acids, vitamins and inorganic salts, and are an important source of nutrition in people's daily lives. However, due to the high water content of fruits and vegetables, they are easily perishable and difficult to preserve for a long time. The processing of dried fruits and vegetables has gradually become one of the main ways to store fruits and vegetables. It not only broadens the deep processing channels of agricultural products and fruits and vegetables, enriches the types of food structure, but also promotes the development of regional characteristic agriculture and increases agricultural benefits.
[0003] Conventional microwave puffing technology for fruits and vegetables is mostly to pre-dry directly by hot air drying, then use high-power microwaves for rapid heating and puffing, and then use vacuum freezing for drying. However, the puffing technology is very likely to cause scorching, resulting in poor color and uneven water content of dried fruits and vegetables, and poor taste of dried fruits and vegetables. The cost of vacuum freeze drying is even higher, making it difficult for consumers to enjoy high-quality and low-priced products. For this reason, the present invention provides a puffing process for dehydrated fruits and vegetables. Summary of the invention
[0004] The object of the present invention is to provide a puffing process for dehydrated fruits and vegetables to solve the problems raised in the above-mentioned background technology.
[0005] To achieve the above object, the present invention provides the following technical solutions:
[0006] A puffing process for dehydrated fruits and vegetables comprises the following steps:
[0007] S1. Raw material pretreatment: wash, condition, wash and steam the vegetables and fruits once, peel and dice them, steam the raw materials again for 55-65 seconds at 70-100 degrees for blanching, and then cool them to below 25 degrees, preferably 80-90 degrees, and steam for 60 seconds to cook and sterilize the raw materials.
[0008] S2. Add baking powder and glucose. The ratio of fruits and vegetables to baking powder and glucose is 1:0.05-0.057:0.12, preferably 1:0.053:0.12.
[0009] S3. Add 0.03% of the total weight of color-protecting vitamin E oil in step S2, and stir at least twice within 35-50 minutes to allow the mixture to penetrate evenly into the raw material. Preferably, the stirring time is 40 minutes and the stirring frequency is twice.
[0010] S4. After step S3, the raw materials are dried and expanded. The raw materials are dried once, dried twice and expanded, and dried three times in a stainless steel oven to expand the fruits and vegetables and reduce the moisture content, so that the floating rate of the expanded fruits and vegetables on the water surface can reach more than 90%;
[0011] S4-1, when drying once, the drying time is 80-130 minutes, the drying temperature is 80-90 degrees, preferably the drying time is 90 minutes, and the drying temperature is 85 degrees;
[0012] S4-2, during secondary drying and puffing, the drying time is 25-35 minutes, and the drying temperature is 80-99 degrees, so that the raw materials are puffed under the secondary drying conditions, preferably the drying time is 30 minutes, and the drying temperature is 95 degrees;
[0013] S4-3, drying temperature 45-65 degrees, drying time 2.5-3.5 hours, to obtain puffed fruits and vegetables with a moisture content of less than 5%, preferably drying time 3 hours, drying temperature 60 degrees.
[0014] S5. After step S4, packaging and storage are performed.
[0015] Preferably, in step S4-1, during the drying process, the materials are turned over every 15-25 minutes to ensure that the top and bottom of the raw materials are uniformly dry and wet, and the turning interval is preferably 20 minutes.
[0016] Preferably, in step S4-2, during the secondary drying, the temperature of the raw materials is allowed to evenly reach 90 degrees.
[0017] Preferably, in step S4-3, during the three dryings, the material is turned upside down every 25-35 minutes to ensure a uniform moisture content of the raw material, and the turning interval is preferably 30 minutes.
[0018] Preferably, the size of the stainless steel oven is 2m by 2m.
[0019] Preferably, in step S1, the soil on the surface is removed by a single wash; the roots and the head are removed with a knife, and the insect scars and cracked parts are removed to complete the conditioning.
[0020] Preferably, the baking powder in step S2 is special baking powder purchased from Omiya Grain Industry of Japan.
[0021] Preferably, the surface of the fruits and vegetables is steamed at a temperature of 80-100 degrees for a time of 80-100 seconds, preferably at a temperature of 95-98 degrees for a time of 90 seconds.
[0022] Preferably, in step S5, cold air is introduced for 10-20 minutes, preferably 15 minutes, to cool the raw materials, and then the raw materials are quantitatively packaged in double-layer bags.
[0023] Preferably, in step S5, the packaged raw materials are stored in a dark environment with a humidity below 60% and a temperature below 5 degrees.
[0024] Compared with the prior art, the present invention has the following beneficial effects:
[0025] The invention pre-treats raw materials so that the vegetables and fruits, baking powder and glucose are prepared in a weight ratio of 1:0.05-0.057:0.12, and color-protecting vitamin E oil accounting for 0.03% of the total weight is added, and then the puffed vegetables and fruits are prepared through three drying times and drying temperature control treatments. The puffed vegetables and fruits have a floating rate of more than 90% and a water content of less than 5%. The high floating rate is more suitable for matching with brewed food, and the puffed vegetables and fruits can keep floating in the soup of the brewed food to improve the taste of the brewed food. The low water content can also prolong the storage time, and the puffed vegetables and fruits can be widely used in brewed food to increase the taste. The production process is low in cost and has economic benefits. DETAILED DESCRIPTION
[0026] Embodiment 1:
[0027] The present invention provides a technical solution: a puffing process for dehydrated fruits and vegetables, comprising the following steps:
[0028] Raw materials are pre-treated by using a wool screen machine to remove dirt on the surface of carrots while washing and sieving; the roots and heads are removed manually with a knife, and insect scars and cracked parts are removed; various foreign matter and impurities adhering to the surface are removed with a pressure belt bubble cleaning machine; the surface of the carrots is steamed at a temperature of 96 degrees and a cooking time of 90 seconds; the carrot skin is cleaned with a brush machine to complete the peeling; finally, the carrots are diced and cut into different specifications such as dices, strips, slices or grains for later use;
[0029] Afterwards, steam the carrots at 85 degrees for 60 seconds to control the physical and chemical indicators of the carrots so that they are cooked to dehydrate and absorb moisture, and the moisture content is controlled below 5%, which also has a certain sterilization effect; then rinse with cold water to cool the raw materials to below 25 degrees in a short time.
[0030] Baking powder and glucose are added, with the ratio of carrots to baking powder and glucose being 1:0.053:0.12. Vitamin E oil is then added for color protection, with the vitamin E oil accounting for 0.03% of the total weight of carrots, baking powder and glucose. Stir manually twice for 40 minutes to ensure uniform penetration in the carrots. Baking powder helps to make the puffing effect obvious, uniform and odorless. Baking powder is purchased from Omiya Grain Industry of Japan, and its main ingredients include sodium bicarbonate, potassium aluminum sulfate, calcium dihydrogen phosphate, calcium hydrogen phosphate, potassium hydrogen tartrate, sucrose fatty acid esters and glucose.
[0031] Drying is carried out in a 2m x 2m stainless steel oven for 90 minutes at a temperature of 85 degrees. The materials are turned over every 20 minutes to ensure that the materials are uniformly dry and wet.
[0032] Then carry out secondary drying and puffing, quickly increase the drying temperature to 95 degrees, keep the drying time for 30 minutes, adjust the wind speed to the maximum, ensure that the temperature inside the raw material can reach 90 degrees evenly, so that the raw material can puff instantly, the volume becomes larger, and the surface expands;
[0033] Finally, the drying is performed three times, the drying temperature is adjusted to 60 degrees, the drying time is 3 hours, and the material is turned upside down every 30 minutes to obtain puffed carrots with a moisture content of less than 5% and a high floating rate;
[0034] After drying, cool air is introduced for 15 minutes to cool the puffed carrots, and the carrots are quantitatively packaged in double-layer bags; they are stored in a dark environment with a humidity below 60% and a temperature below 5 degrees.
[0035] Example 2
[0036] Raw materials are pre-treated by using a wool screen machine to remove dirt on the surface of carrots while washing and sieving; the roots and heads are removed manually with a knife, and insect scars and cracked parts are removed; various foreign matter and impurities adhering to the surface are removed with a pressure belt bubble cleaning machine; the surface of the carrots is steamed at a temperature of 96 degrees and a cooking time of 90 seconds; the carrot skin is cleaned with a brush machine to complete the peeling; finally, the carrots are diced and cut into different specifications such as dices, strips, slices or grains for later use;
[0037] Steam at 85 degrees for 60 seconds to control the moisture content below 5%; then rinse with cold water to cool the raw materials to below 25 degrees in a short time.
[0038] Add baking powder and glucose, the ratio of carrot to baking powder and glucose is 1:0.057:0.12, then add color-protecting vitamin E oil, vitamin E oil accounts for 0.03% of the total weight of carrot, baking powder and glucose, stir manually twice, stirring time 40 minutes. Baking powder is purchased from Omiya Grain Industry of Japan, and its main ingredients include sodium bicarbonate, potassium aluminum sulfate, calcium dihydrogen phosphate, calcium hydrogen phosphate, potassium hydrogen tartrate, sucrose fatty acid ester, and glucose.
[0039] The carrots were dried once in a 2m x 2m stainless steel oven for 90 minutes at a temperature of 85 degrees, and the materials were turned over every 20 minutes to ensure that the top and bottom of the carrots were uniformly dry and wet. The carrots were dried twice and puffed, with the temperature rapidly raised to 95 degrees and the drying time maintained for 30 minutes. The wind speed was adjusted to the maximum to ensure that the temperature inside the carrots could evenly reach 90 degrees, so that the carrots could puff instantly, increase in volume, and expand on the surface. The carrots were dried three times with the drying temperature adjusted to 60 degrees and the drying time set to 3 hours. The materials were turned over every 30 minutes to obtain puffed carrots with low moisture content and high floating rate.
[0040] After drying, cool air is introduced for 15 minutes to cool the puffed carrots, and the carrots are quantitatively packaged in double-layer bags; they are stored in a dark environment with a humidity below 60% and a temperature below 5 degrees.
[0041] Example 3
[0042] Raw materials are pre-treated by using a wool screen machine to remove dirt on the surface of carrots while washing and sieving; the roots and heads are removed manually with a knife, and insect scars and cracked parts are removed; various foreign matter and impurities adhering to the surface are removed with a pressure belt bubble cleaning machine; the surface of the carrots is steamed at a temperature of 96 degrees and a cooking time of 90 seconds; the carrot skin is cleaned with a brush machine to complete the peeling; finally, the carrots are diced and cut into different specifications such as dices, strips, slices or grains for later use;
[0043] Steam at 85 degrees for 60 seconds to control the moisture content below 5%; then rinse with cold water to cool the raw materials to below 25 degrees in a short time.
[0044] Add baking powder and glucose, the ratio of carrot to baking powder and glucose is 1:0.05:0.12, then add color-protecting vitamin E oil, the vitamin E oil accounts for 0.03% of the total weight of carrot, baking powder and glucose, stir manually twice, the stirring time is 40 minutes.
[0045] The carrots were dried once in a 2m x 2m stainless steel oven for 90 minutes at a temperature of 85 degrees, and the materials were turned over every 20 minutes to ensure that the top and bottom of the carrots were uniformly dry and wet. The carrots were dried twice and puffed, with the temperature rapidly raised to 95 degrees and the drying time maintained for 30 minutes. The wind speed was adjusted to the maximum to ensure that the temperature inside the carrots could evenly reach 90 degrees, so that the carrots could puff instantly, increase in volume, and expand on the surface. The carrots were dried three times with the drying temperature adjusted to 60 degrees and the drying time set to 3 hours. The materials were turned over every 30 minutes to obtain puffed carrots with low moisture content and high floating rate.
[0046] After drying, cool air is introduced for 15 minutes to cool the puffed carrots, and the carrots are quantitatively packaged in double-layer bags; they are stored in a dark environment with a humidity below 60% and a temperature below 5 degrees.
[0047] Example 4
[0048] Raw materials are pre-treated by using a wool screen machine to remove dirt on the surface of carrots while washing and sieving; the roots and heads are removed manually with a knife, and insect scars and cracked parts are removed; various foreign matter and impurities adhering to the surface are removed with a pressure belt bubble cleaning machine; the surface of the carrots is steamed at a temperature of 96 degrees and a cooking time of 90 seconds; the carrot skin is cleaned with a brush machine to complete the peeling; finally, the carrots are diced and cut into different specifications such as dices, strips, slices or grains for later use;
[0049] Afterwards, steam the carrots at 85 degrees for 60 seconds to control the physical and chemical indicators of the carrots so that they are cooked to dehydrate and absorb moisture, and the moisture content is controlled below 5%, which also has a certain sterilization effect; then rinse with cold water to cool the raw materials to below 25 degrees in a short time.
[0050] Add baking powder and glucose, the ratio of carrot to baking powder and glucose is 1:0.053:0.12, then add color-protecting vitamin E oil, vitamin E oil accounts for 0.03% of the total weight of carrot, baking powder and glucose, stir manually twice, stirring time 40 minutes. Baking powder is purchased from Omiya Grain Industry of Japan, and its main ingredients include sodium bicarbonate, potassium aluminum sulfate, calcium dihydrogen phosphate, calcium hydrogen phosphate, potassium hydrogen tartrate, sucrose fatty acid ester, and glucose.
[0051] Drying is carried out in a 2m x 2m stainless steel oven for 90 minutes at a temperature of 85 degrees. The materials are turned over every 20 minutes to ensure that the materials are uniformly dry and wet.
[0052] Then carry out secondary drying and puffing, quickly increase the drying temperature to 90 degrees, keep the drying time for 30 minutes, adjust the wind speed to the maximum, ensure that the temperature inside the raw material can reach 90 degrees evenly, so that the raw material can puff instantly, the volume becomes larger, and the surface expands
[0053] Finally, the drying was performed three times, the drying temperature was adjusted to 60 degrees, the drying time was 3 hours, and the material was turned up and down every 30 minutes to obtain puffed carrots with low moisture content and high floating rate.
[0054] After drying, cool air is introduced for 15 minutes to cool the puffed carrots, and the carrots are quantitatively packaged in double-layer bags; they are stored in a dark environment with a humidity below 60% and a temperature below 5 degrees.
[0055] Test Example 5
[0056] The relevant index data of the puffed radish prepared in the above-mentioned Examples 1-4 were tested, mainly the moisture (%), coliform group, total colony count (cfu / g) and floating rate, etc.;
[0057] Method for detecting the floating rate: take a one-liter measuring cup, inject 800 grams of hot water above 95° C., put in 50 puffed radishes prepared in the above-mentioned embodiments 1-4, count the number of puffed radishes that sink one minute after the puffed radish grains are put in, and the floating rate is obtained by dividing the number of puffed radishes that do not sink by 50*100%.
[0058] Example Product Name Floating rate (%) / 1min Moisture (%) Coliform bacteria Total colony count (cfu / g) Example 1 Puffed radish 95 4.45 Negative 500 Example 2 Puffed radish 94 4.52 Negative 600 Example 3 Puffed radish 90 4.64 Negative 530 Example 4 Puffed radish 93 4.85 Negative 550
[0059] It can be seen from the table that the puffed radish prepared by the process of the present invention has a very high floating rate and a very low water content. Different proportions of baking powder also have different effects on the floating rate of the puffed radish. The ratio of carrot to baking powder and glucose is 1:0.053:0.12, and the floating rate is the highest, which can achieve the best floating effect. The proportion of baking powder can be increased or decreased to different degrees on the basis of Example 1 to affect the floating rate.
[0060] Patent application number: CN201710853048.0 discloses a method for making dehydrated vegetable chips, wherein the prepared puffed radish maintains its good physical and chemical indicators and sensory indicators, and the water content is maintained at 5%-13.8%, and the effect is best when the water content is 8.14%; the water content of this embodiment is lower than 5%, and the puffed radish prepared by patent application number: CN201710853048.0 has a higher water content than this embodiment. Therefore, this application can have a better floating effect at a lower water content, and can be placed in soup as an ingredient for brewed foods, such as instant noodles and other brewed foods, so as to improve the taste of the food.
[0061] The floating effect of the puffed radish was further tested. The floating rates of the puffed radish prepared in Example 1 at different temperatures and at different times were tested. The specific results are shown in the table:
[0062] Product Name temperature Floating rate (%) / 1min Floating rate (%) / 3min Puffed radish 100 90 82 Puffed radish 90 96 85 Puffed radish 80 98 89 Puffed radish 70 99 93
[0063] In summary, the puffed radish prepared by the production process of the present invention has a floating rate of more than 90% at different temperatures within 1 minute, and the floating effect is obvious. Within 3 minutes, the floating rate is also more than 80%. When used as a material for soup, the puffed radish can float on the water surface for a long time, so that when the soup food is cooked or soaked in hot water, the puffed radish can float on the water surface, ensuring the taste of the puffed radish, making it more delicious when eaten, and enhancing the eating taste. Moreover, compared with traditional vacuum freeze-drying, the production process has lower cost and better economic benefits.
Claims
1. A puffing process for dehydrated fruits and vegetables, characterized in that: The following steps are involved: S1. Raw material pretreatment: wash, condition, wash and steam the vegetables and fruits once, peel and dice them, steam and blanch the raw materials at 70-100 degrees for 55-65 seconds, and then cool them to below 25 degrees; S2. After step S2, baking powder and glucose are added, and the ratio of vegetables and fruits to baking powder and glucose is 1:0.05-0.057:0.12; S3, adding 0.03% of the total weight of color-protecting vitamin E oil in step S2, and stirring at least twice within 35-50 minutes; S4. After step S3, the raw materials are dried and expanded. The raw materials are dried once, dried twice and expanded, and dried three times in a stainless steel oven to expand the fruits and vegetables and reduce the moisture content, so that the floating rate of the expanded fruits and vegetables on the water surface can reach more than 90%; S4-1, when drying once, the drying time is 80-130 minutes, and the drying temperature is 80-90 degrees; S4-2, during secondary drying and puffing, the drying time is 25-35 minutes, and the drying temperature is 80-99 degrees, so that the raw materials are puffed under the secondary drying conditions; S4-3, drying at 45-65 degrees, drying time 2.5-3.5 hours, to obtain puffed fruits and vegetables with a moisture content of less than 5%; S5. After step S4, packaging and storage are performed.
2. The puffing process of dehydrated fruits and vegetables according to claim 1, characterized in that: In step S4-1, during the first drying, the materials are turned over every 15-25 minutes to ensure that the materials are uniformly dry and wet from top to bottom.
3. The puffing process of dehydrated fruits and vegetables according to claim 1, characterized in that: In step S4-2, during the secondary drying, the temperature of the raw materials is uniformly allowed to reach 90 degrees.
4. The puffing process of dehydrated fruits and vegetables according to claim 1, characterized in that: In step S4-3, during the third drying, the material is turned upside down every 25-35 minutes to ensure that the moisture content of the raw material is uniform.
5. The puffing process of dehydrated fruits and vegetables according to claim 1, characterized in that: The size of the stainless steel oven is 2m by 2m.
6. The puffing process of dehydrated fruits and vegetables according to claim 1, characterized in that: In step S1, the soil on the surface is removed by a single wash; the roots and heads are removed with a knife, and insect scars and cracked parts are removed to complete the conditioning.
7. The puffing process of dehydrated fruits and vegetables according to claim 1, characterized in that: The baking powder in step S2 is special baking powder purchased from Omiya Grain Industry of Japan.
8. The puffing process of dehydrated fruits and vegetables according to claim 1, characterized in that: The surface of the fruits and vegetables is steamed at a temperature of 80-100 degrees and a time of 80-100 seconds.
9. The puffing process of dehydrated fruits and vegetables according to claim 1, characterized in that: In step S5, cold air is introduced for 10-20 minutes to cool the raw materials, and the raw materials are quantitatively packaged in double-layer bags.
10. The puffing process of dehydrated fruits and vegetables according to claim 1, characterized in that: In step S5, the packaged raw materials are stored in a dark environment with a humidity below 60% and a temperature below 5 degrees.