Low-cost pre-treating process for prolonging sugar returning time of dewatered vegetable

A dehydrated vegetable and pretreatment technology, which is applied in the directions of preserving fruits/vegetables by dehydration, preserving fruits/vegetables with sugar, and preserving fruits/vegetables by freezing/refrigerating, so as to save pretreatment costs, reduce pretreatment costs, and prolong return. sugar time effects

Inactive Publication Date: 2005-09-28
NINGBO HAITONG FOOD SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports on the use of glucose, lactose and maltose as osmotic dehydrating agents. Most of them are to explore the effects of additives on the osmot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: Production of mixed pretreated dehydrated cabbage with glucose, lactose and high maltose syrup

[0018] Fresh cabbage is first selected, the outer green leaves are taken, cleaned, cut into a size of 45mm×45mm, blanched (96±2°C, 2 minutes, NaHCO with pH=7.5~8) 3 solution), then centrifugal dehydration or draining (single-layer flat laying and draining 30min), sugar infiltration treatment (specific conditions are: 16% glucose+2% lactose+6% high maltose syrup of cabbage quality, mix with cabbage evenly, normal temperature , permeate for 1h), hot air drying (the first stage of drying: 80±5℃, 2h; the second stage of drying: 70±5℃, 2~3h; the third stage of drying: 60±5℃, 6~8h), drying Cool down and pack into bags. At the end of drying, the water content of the cabbage is below 8% (wet basis), and the water activity is below 0.6. After selection, grading, and metal detection, nitrogen-filled packaging and storage of various specifications are carried out as requir...

Embodiment 2

[0020] Embodiment 2: Mix the production of dehydrated rape core with glucose, lactose and high maltose syrup

[0021] Rapeseed, firstly, after selection, cleaning, cutting, blanching (96±2°C, 2 minutes, NaHCO pH=7.5-8 3solution), then centrifugal dehydration or draining (single-layer flat laying and draining 30min), sugar infiltration treatment (specific conditions are: 16% glucose+4% lactose+4% high maltose syrup of rapeseed quality, mix evenly with rapeseed, normal temperature , permeate for 1h), hot air drying (the first stage of drying: 80±5℃, 2h; the second stage of drying: 70±5℃, 2~3h; the third stage of drying: 60±5℃, 6~8h), drying Cool down and pack into bags. At the end of drying, the moisture content of the rapeseed is below 8% (wet basis), and the water activity is below 0.6. After selection, grading, and metal detection, nitrogen-filled packaging and storage of various specifications are carried out as required.

[0022] The dehydrated rapeseed pretreated by thi...

Embodiment 3

[0023] Example 3: Production of mixed pretreated dehydrated spinach with glucose, lactose and high maltose syrup

[0024] Spinach is firstly selected, cleaned, cut, blanched (96±2°C, 2 minutes, NaHCO pH=7.5-8 3 solution), then centrifugal dehydration or draining (single-layer tiling and draining for 30min), sugar infiltration treatment (specific conditions are: 10% glucose+6% lactose+8% high maltose syrup of spinach quality, mixed evenly with spinach, normal temperature , permeate for 1h), hot air drying (the first stage of drying: 80±5℃, 2h; the second stage of drying: 70±5℃, 2~3h; the third stage of drying: 60±5℃, 6~8h), drying Cool down and pack into bags. At the end of drying, the moisture content of spinach is below 8% (wet basis), and the water activity is below 0.6. After selection, grading, and metal detection, nitrogen-filled packaging and storage of various specifications are carried out as required.

[0025] The dehydrated spinach pretreated by this method can be...

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PUM

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Abstract

The present invention belongs to the field of vegetable food processing technology, and the low cost pre-treating process includes the steps of: sorting vegetable material, washing, cutting, scalding to kill enzyme, centrifugal dewatering or draining, applying sugar, hot blast drying, cooling and packing. The present invention adopts maltose to substitute partial lactose and glucose in the sugar applying step, and this can prolong the sugar returning time of dewatered vegetable and lower the pre-treating cost.

Description

technical field [0001] A low-cost pretreatment method for prolonging the sugar return time of dehydrated vegetables, the invention belongs to the technical field of vegetable food processing, and relates to vegetable processing. Background technique [0002] Dehydrated vegetables are often pretreated with sugar infiltration before drying to achieve the purpose of color protection and increase yield. At present, the widely used glucose pretreatment in production will lead to the phenomenon of sugar return when dehydrated vegetables are stored, that is, fine white particles appear on the surface of the product. Glucose crystallizes, the color of dehydrated vegetables becomes gray, loses bright emerald green color and luster, affects product quality. In production practice, the method of adding 8% lactose to inhibit the crystallization of glucose has achieved good results. However, the cost of lactose is much higher than that of glucose, usually 2-3 times that of glucose, so t...

Claims

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Application Information

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IPC IPC(8): A23B7/02A23B7/04A23B7/08
Inventor 周乐群张慜孙金才张春华单良
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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