Method for preventing red vegetable hot wind dry product from discoloring in storage period

Abstract

A method for controlling the discoloration of red-vegetable hot-dried products in keeping time, belongs to the fruit and vegetable processing technical field, so as to solve the problem that: the keeping time of the hot-dried products such as red pimiento, carrot is longer, but serious discoloration problem is present in the keeping time. The drying process is controlled according the following steps: firstly performing the pre-processing control: protecting the color using blanching and color-fixative adding method; secondly performing the temperature, time parameter control in drying process; finally performing film-coating after drying and packaging, therefore the inhere color of products in keeping time is farthest ensured. The advantages of the invention are: the degradation of dried-product color is controlled from inside to outside, thus the processing method plays its role in the whole keeping time.

Description

A method for controlling fading of red vegetable hot-air-dried products during storage technical field The invention relates to a method for controlling discoloration of hot air-dried products of red vegetables during preservation, and the invention belongs to the technical field of fruit and vegetable preservation. Background technique Red vegetables such as red bell peppers and carrots are grown and sold in large quantities in our country. Since fresh products are not easy to preserve, many raw materials are often dried to extend storage life and reduce shipping volume. Dehydrated red bell peppers and carrots are widely used in food mixes, salads, instant soups or processed into dressings. The current drying technology continues to develop, but hot air drying is still the main method, because this method has the characteristics of low investment and large processing volume. There is a big disadvantage of hot air drying, that is, the structure of the material is easily ...

AI Technical Summary

Problems solved by technology

Sun Jincai et al. used vacuum freeze-drying and vacuum microwave drying methods in "A Processing Method for Recreational Seasoning Dehydrated Fruits and Vegetables" (ZL200310112748.2), which can maintain the color and shape of the product very well, but the disadvantage is that this drying method The consumption is larger, the production cost is higher