Method for preparing dehydrated vegetable

A technology for dehydrating vegetables and draining, which is applied in the field of dehydrated vegetables preparation, which can solve the problems of loss of nutrients, low rehydration rate, easy moisture absorption of dehydrated vegetables, etc., and achieve the effect of ensuring integrity and improving quality

Inactive Publication Date: 2010-11-03
白咏明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a dehydrated vegetable preparation method for preparing dehydrated vegetables with higher quality in order to solve the problems that the existing dehydrated vegetable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] The method for preparing dehydrated vegetables comprises the steps of selecting raw materials, blanching and cutting, cooling and draining, drying and roasting, and soaking for 20 ( Or 22, or 32, or 40) minutes after draining, blanching should be carried out in the temperature range of 85 (or 85,89, or 95) ℃ for 20 (or 22, or 28 or 30) minutes. In the specific implementation process, the selection of raw materials, cooling and draining, drying and drying are all carried out in the same steps as in the existing hot air drying and dehydration method, and the temperature and time selected for blanching are carried out using the values ​​given in this embodiment, and The mass concentration and time of the trehalose solution given in this example are used for soaking between the two steps of cooling and draining, which ensures the integrity of the cell membrane structure and the rehydration rate of dehydrated vegetables while further preventing vegetable nutrition. The loss ...

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PUM

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Abstract

The invention relates to a method for preparing agricultural products, in particular to a method for preparing dehydrated vegetable. The invention solves problems of deterioration, low rehydration rate and nutritional component loss caused by high moisture absorption of dehydrated vegetable processed by the existing unreasonable heated-air drying dehydration method. The method comprises the following steps: selecting raw materials, blanching at temperature of 85-95 DEG C for 20-30min, cutting, cooling, soaking in trehalose solution with mass concentration of 2.5-10% for 20-40min, detearing, drying and baking. By carrying out a large mount of experiment based on original heated-air drying dehydration method, the invention realizes the obvious improvement and adds trehalose solution soaking between cooling and detearing so as to ensure cytomembrane structure integrity and rehydration rate of dehydrated vegetable, thereby improving quality. In addition, blanching time and temperature obtained by control experiment can further prevent nutritional component loss of the vegetables and meet requirements of sterilization and enzyme inactivation.

Description

technical field [0001] The invention relates to a method for preparing agricultural by-products, in particular to a method for preparing dehydrated vegetables. Background technique [0002] With the improvement of people's material living standards, the consumption of starchy food centered on traditional grains is declining, and the consumption of animal protein and fat, especially vegetables, is increasing at an alarming rate. Vegetables have become an indispensable part of our diet. Important food missing. The water content of vegetables is about 90%, so it brings considerable difficulties to harvesting, gathering, transportation, storage, management, and even distribution and sales. The contradictions between supply, production, sales and intermediate links are quite sharp. The scientific processing and storage of vegetables has become a top priority related to the enrichment and progress of people's dietary life. At present, there are quite a lot of technical means to ...

Claims

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Application Information

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IPC IPC(8): A23B7/022
Inventor 白咏明
Owner 白咏明
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