CN101971950A

CN101971950A - Method for preparing dehydrated vegetable rools

Info

Publication number: CN101971950A
Application number: CN2010105614622A
Authority: CN
Inventors: 张兆琴; 蓝海军; 刘成梅; 毕双同; 杨水兵; 罗香生; 罗利平
Original assignee: JIANGXI GANLIANG INDUSTRIAL Co Ltd
Current assignee: JIANGXI GANLIANG INDUSTRIAL Co Ltd
Priority date: 2010-11-28
Filing date: 2010-11-28
Publication date: 2011-02-16

Abstract

The invention discloses a method for preparing dehydrated vegetable rools, which is characterized by comprising the steps of material selection, washing, cutting, precooking, cooling, drying, separate checking and packaging. The method has the advantages that: due to the adoption of the precooking, the activity of enzymes in vegetables can be inhibited, nutrient loss can be prevented in a post-production process, the sterilization effect can be achieved, and the original color, aroma and taste of the vegetables can be kept; and the dehydrated vegetables prepared by vacuum freeze drying comprise porous tissues and have high rehydration performance.

Description

A kind of preparation method of dehydrated vegetables bag

Technical field

The present invention relates to a kind of preparation method of dehydrated vegetables bag.

Background technology

Vegetables are one of requisite food in people's diet.Vegetables can provide necessary multivitamin of human body and mineral matter.Ascorbic 90%, the vitamin A of needed by human 60% from vegetables.Discover, it all is effective antioxidant that many vitamins, mineral trace element and relevant phytochemicals, enzyme etc. are arranged in the vegetables, so vegetables are not only the health food of low sugar, less salt, low fat, simultaneously can also effectively alleviate the infringement of environmental pollution to human body, vegetables also play prevention effect to various diseases simultaneously.

Allegro life and working method have caused irrational eating habit.People need feed oneself easily and fast before heavy study and work pressure face.It is required that instant food higher fatty acid, high heat promptly becomes the every day diet.People to the intakes of vegetables well below meat.And be continuous downward trend.The present invention carries out processed to vegetables under the prerequisite that keeps nutritive value, make the dehydrated vegetables bag, and people can add dehydrated vegetables when milk drink or cereal beverage, not only enriched the local flavor of beverage, and have improved the intake of people to vegetables.

Adopt modern advanced dry technology, most of moisture in the vegetables is sloughed make dehydrated vegetables, not only kept the nutritive value of vegetables, instant, and delicious flavour after the rehydration.To make the dehydrated vegetables bag behind the dewatering vegetable, make people when taking in cereal, satisfy the needs of vegetables, guarantee diet balance, comprehensive nutrition as the cereal beverage companion.

The dehydrated vegetables drying means mainly contains heated-air drying and vacuum freeze drying at present.The heated-air drying baking temperature is higher, and drying time is long, and product colour changes greatly, and institutional framework is harder, and rehydration is poor, and color and nutrient loss are many.Vacuum freeze drying be raw material-10--50 ℃ be frozen in advance solid-state after, under vacuum, make moisture wherein be directly sublimed into gaseous state without liquid state, finally make the raw material dehydration.Vacuum freeze drying is carried out under low temperature, low pressure, and the moisture in the raw material directly distils, thereby superior product quality, institutional framework is cellular, rehydration is good, has kept color and the nutritional labeling and the physiologically active of raw material basically, has incomparable high-quality of heated-air drying.

Summary of the invention

The object of the present invention is to provide a kind of preparation method of dehydrated vegetables bag, the product that adopts this method to make has kept the color and the nutritional labeling of original product as far as possible.

The present invention is achieved like this, and method step is:

1. select materials: select the vegetables of fresh dense structure, meat plumpness for use, reject ill worm, rotten part;

2. clean: the silt of artificial removal's vegetable surface, use the potassium permanganate of mass fraction 0.05-0.1% to soak the agricultural chemicals that 3-5min removes remained on surface, the clear water flushing is dried in the shade;

3. cut, precook: will clean the raw material that dries and be cut into fourth shape or strip, the time of precooking is different and different according to raw material type, is advisable to the raw material deliquescing keeping water to be under the fluidized state blanching 2-4min;

4. cooling: the vegetables after precooking are adopted cold water to dash pouring immediately and are cooled to normal temperature, drain;

5. dry: with the raw material that the drains freeze drying dish of packing into, place in the vacuum freeze dryer, the control temperature is-80 ℃, and vacuum is 133 * 10 ^-3MBar 6-12h drying time, the moisture in the raw material drops to 6-7%;

6. go-on-go, packing: dried vegetables carry out packing, sealing through after the assay was approved.

The mixture of the preferred fresh kidney beans of described vegetables, celery, capsicum, carrot a kind of or some kinds.

Advantage of the present invention is: adopting precooks not only can suppress the activity of enzyme in the vegetables, stops nutrient loss in the post-production process, and can play the effect of sterilization, keeps the original color of vegetables.The dehydrated vegetables tissue that makes through vacuum freeze drying is cellular, and rehydration is strong.

The specific embodiment

Embodiment 1:

Carrot fresh nothing is rotten and sick worm is removed surperficial silt, potassium permanganate with 0.05% soaks the agricultural chemicals that 3-5min removes remained on surface, repeatedly wash with clear water, with 1%-2% NaOH normal temperature or boiling water treating 5-10 minute removal epidermis, (sectional area is 0.3cm * 0.5cm to cut the shape of coming of age after the clear water flushing, length is less than 4cm), blanching 5min in boiling water, dash to drench with cold water immediately after the taking-up and be cooled to normal temperature, draining surface moisture is placed in the dish, pre-freeze 3-5h in-10--50 ℃ refrigerator takes out and is placed on freeze-dryer inner drying 6-12h, and the moisture in the raw material drops to 6-7%.

Embodiment 2:

Fresh chilli is removed surperficial silt, potassium permanganate with 0.05% soaks the agricultural chemicals that 3-5min removes remained on surface, be cut into sheet (3cm * 3cm) after repeatedly washing with clear water, blanching 2-3min in boiling water dashes pouring with cold water immediately after the taking-up and is cooled to normal temperature, drains surface moisture and is placed in the dish, pre-freeze 3-5h in-10--50 ℃ refrigerator, taking-up is placed on freeze-dryer inner drying 6-12h, and the moisture in the raw material drops to 6-7%, and the go-on-go packing promptly makes the dehydrated vegetables bag.

Embodiment 3:

Fresh cabbage is cleaned, the dish leaf peeled be cut into sheet (3cm * 3cm), blanching 1-2min in boiling water, dash to drench with cold water immediately after the taking-up and be cooled to normal temperature, drain surface moisture and be placed in the dish, pre-freeze 3-5h in-10--50 ℃ refrigerator takes out and is placed on freeze-dryer inner drying 6-12h, moisture in the raw material drops to 6-7%, and the go-on-go packing promptly makes the dehydrated vegetables bag.

Claims

1. the preparation method of a dehydrated vegetables bag is characterized in that method step is:

1) selects materials: select the vegetables of fresh dense structure, meat plumpness for use, reject ill worm, rotten part;

2) clean: the silt of artificial removal's vegetable surface, use the potassium permanganate of mass fraction 0.05-0.1% to soak the agricultural chemicals that 3-5min removes remained on surface, the clear water flushing is dried in the shade;

3) cut, precook: will clean the raw material that dries and be cut into fourth shape or strip, the time of precooking is different and different according to raw material type, is advisable to the raw material deliquescing keeping water to be under the fluidized state blanching 2-4min;

4) cooling: the vegetables after precooking are adopted cold water to dash pouring immediately and are cooled to normal temperature, drain;

5) drying: with the raw material that the drains freeze drying dish of packing into, place in the vacuum freeze dryer, the control temperature is-80 ℃, and vacuum is 133 * 10 ^-3MBar 6-12h drying time, the moisture in the raw material drops to 6-7%;

6) go-on-go, packing: dried vegetables carry out packing, sealing through after the assay was approved.

2. the preparation method of a kind of dehydrated vegetables bag according to claim 1 is characterized in that the mixture of a kind of of the preferred fresh kidney beans of vegetables, celery, capsicum, carrot or some kinds.