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Processing method for drying, dehydrating and conditioning lettuce slices by hot air

A technology of hot air drying and processing method, which is applied in the direction of heating preservation of fruits/vegetables, preservation of fruits/vegetables by dehydration, preservation of fruits and vegetables, etc., can solve the problems of uneven moisture control, poor rehydration, easy discoloration, etc. No color loss, prevent enzymatic browning, improve texture and color

Inactive Publication Date: 2011-06-08
海通食品集团余姚有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The enzyme activity in lettuce is very high, and the hot-air-dried dehydrated lettuce slice products on the market are very easy to change color, and even the product has changed color during processing, which has become a key problem that dehydrated lettuce slices cannot be popularized and expanded. During the process, the product is easily infected by microorganisms in the air, the moisture control of the product is uneven, the rehydration is poor, and the product has a large degree of quality defects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A processing method for hot-air drying and dehydration conditioning lettuce slices, characterized in that it comprises the following steps:

[0034] A. Raw material selection: use ripe fresh lettuce as raw material;

[0035] B. Conditioning: remove the leaf, epidermis and root crude fiber part of the lettuce, leaving no crude fiber;

[0036] C. Cleaning: clean with clean water to remove mud and foreign matter;

[0037] D. Slicing: Cut the washed lettuce into slices;

[0038] E. Blanching: carry out blanching in the blanching machine, blanching water temperature: 92°C; blanching time: 120 seconds; the pH value of the blanching water is adjusted to 7.2 by soda ash;

[0039] F. Cooling: After blanching, quickly cool with cooling water until the center temperature of the material is below 30°C;

[0040] G. Drain water: put the cooled lettuce slices in the drain box and drain until the water drops do not form a line;

[0041] H. Color protection: Put the drained lettuce ...

Embodiment 2

[0051] A processing method for hot-air drying and dehydration conditioning lettuce slices, characterized in that it comprises the following steps:

[0052] A. Raw material selection: use ripe fresh lettuce as raw material;

[0053] B. Conditioning: remove the leaf, epidermis and root crude fiber part of the lettuce, leaving no crude fiber;

[0054] C. Cleaning: clean with clean water to remove mud and foreign matter;

[0055] D. Slicing: Cut the washed lettuce into slices;

[0056] E. Blanching: blanching in a blanching machine, blanching water temperature: 93°C; blanching time: 225 seconds; the pH value of the blanching water is adjusted to 7 by soda ash;

[0057] F. Cooling: After blanching, quickly cool with cooling water until the center temperature of the material is below 30°C;

[0058] G. Drain water: put the cooled lettuce slices in the drain box and drain until the water drops do not form a line;

[0059] H. Color protection: put the lettuce slices after draining ...

Embodiment 3

[0069] A processing method for hot-air drying and dehydration conditioning lettuce slices, characterized in that it comprises the following steps:

[0070] A. Raw material selection: use ripe fresh lettuce as raw material;

[0071] B. Conditioning: remove the leaf, epidermis and root crude fiber part of the lettuce, leaving no crude fiber;

[0072] C. Cleaning: clean with clean water to remove mud and foreign matter;

[0073] D. Slicing: Cut the washed lettuce into slices;

[0074] E. Blanching: carry out blanching in the blanching machine, blanching water temperature: 98°C; blanching time: 100 seconds; the pH value of the blanching water is adjusted to 7.4 by soda ash;

[0075] F. Cooling: After blanching, quickly cool with cooling water until the center temperature of the material is below 30°C;

[0076] G. Drain water: put the cooled lettuce slices in the drain box and drain until the water drops do not form a line;

[0077] H. Color protection: put the lettuce slices a...

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PUM

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Abstract

The invention relates to a processing method for drying, dehydrating and conditioning lettuce slices by hot air, which comprises the following steps: A. selecting raw materials; B. conditioning; C. cleaning; D. cutting; E. blanching, wherein the pH value of blanching water is adjusted to be 7.0-8.0 by using pure alkali; F. cooling; G. waterlogging; H. protecting color: placing the raw materials into prepared color-protecting liquid for soaking, wherein the color-protecting liquid is a mixed solution of sodium sulfite and zinc acetate; I. centrifugally dehydrating; J. adding accessories: adding glucose, lactose, and salt; K, standing; L. drying by hot air in three stages; and M. cooling and taking the materials out of the pot. The invention provides a processing method for massively drying, dehydrating and conditioning the lettuce slices by hot air for dehydrating intensive processing, and intensive processed dehydrated lettuce slices with high quality can be obtained by the method.

Description

(1) Technical field [0001] The utility model relates to a processing method of lettuce slices. (2) Background technology [0002] Lettuce, also known as lettuce, is an annual or biennial vegetable of Compositae. It is native to the Mediterranean coast. It was introduced to China from the country of Sui (now Afghanistan) in the Sui Dynasty, hence the name lettuce. Lettuce is one of the main vegetables in our country. Lettuce has high nutritional value, rich in calcium, phosphorus, and iron, and also contains provitamin A, VB1, VB2, Vc, niacin, protein, fat, sugar, potassium, magnesium and other elements and dietary fiber. Traditional Chinese medicine believes that lettuce tastes sweet and bitter, cool in nature, and has the effects of clearing away heat and diuresis, promoting milk, and promoting bone development. Therefore, lettuce has great development and utilization value. [0003] At present, lettuce is mainly put on the market in the form of fresh sales, sorting and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/005A23B7/157A23B7/022A23B7/02A23B7/00
Inventor 杨方银姜晓文黄少波陈亦辉惠迪
Owner 海通食品集团余姚有限公司
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