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Compound colour conserving method for prolonging storage period of dehydrated lettuce slices

A technology of lettuce slices and storage period, which is applied in the field of dehydration processing of fruits and vegetables, can solve the problems that do not involve the storage period of dehydrated lettuce slices and the impact on product quality, and achieve the effects of emerald green color, cost reduction, and easy penetration

Inactive Publication Date: 2011-06-01
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compounds that have an important impact on edamame kernels are well preserved in the optimized microwave blanching solution, but no research has been conducted on the enzyme activity of microwave inactivation, and the residual enzyme activity during storage still has a great impact on the quality of the product
[0016] All of the above are studies on color protection of vegetable processing. Although there are many research programs, there is no research on low-frequency vacuum microwave blanching combined with sucrose, lactose, and salt for color protection.
And all literature studies all do not relate to the storage period of dehydrated lettuce slices, the present invention aims to research the storage temperature that improves lettuce slices, and prolongs its storage time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Processing technology for storing dehydrated lettuce slices at 4°C

[0027] Select fresh lettuce, peel it, remove the fiber part on the surface of the lettuce after peeling, clean it, cut the lettuce into lettuce slices with a thickness of 5 mm, and mix them with 2.5% sucrose, 2% lactose and 1% salt ( (hereinafter referred to as the color protection solution) for 30 minutes, put the soaked lettuce slices in a 915MHz low-frequency microwave with a power of 40W for 3 minutes, remove them immediately and cool them with running water, and soak them in the color protection solution again under vacuum conditions. After 30 minutes, the lettuce slices are fully infiltrated, and the oxygen in the lettuce tissue is removed by vacuum. After draining the water, carry out the hot air drying treatment in two temperature sections. The drying temperatures are as follows: first, choose 78°C to dry for 2.5 hours. When the moisture content drops to about 35%, the edge of the le...

Embodiment 2

[0029] Example 2: Processing technology for storing dehydrated lettuce slices at 15°C

[0030] Select fresh lettuce, peel it, remove the fiber part on the surface of the lettuce after peeling, clean it, cut the lettuce into lettuce slices with a thickness of 5 mm, and mix them with 2.5% sucrose, 2% lactose and 1% salt ( hereinafter referred to as color protection solution) for 30 minutes, the soaked lettuce slices were blanched in the color protection solution for 3 minutes in a 915MHz low-frequency microwave with a power of 40W, immediately taken out and cooled with running water, and placed in the color protection solution under vacuum conditions. Soak and infiltrate again for 30min, make the lettuce slice fully infiltrate, and use vacuum to get rid of the oxygen in the lettuce tissue. After draining the water, carry out the hot air drying treatment in two temperature sections. The drying temperatures are as follows: first, choose 78°C to dry for 2.5 hours. When the moisture...

Embodiment 3

[0032] Example 3: Processing technology for storing dehydrated lettuce slices at 22°C

[0033] Select fresh lettuce, peel it, remove the fiber part on the surface of the lettuce after peeling, clean it, cut the lettuce into lettuce slices with a thickness of 5 mm, and mix them with 2.5% sucrose, 2% lactose and 1% salt ( (hereinafter referred to as color protection solution) for 30 minutes, soaked lettuce slices in the color protection solution, and blanched in the 915MHz low-frequency microwave with a power of 40W for 3 minutes, immediately took it out and cooled it with running water, and placed it in the color protection solution under vacuum. Soak and infiltrate again for 30min, make the lettuce slice fully infiltrate, and use vacuum to get rid of the oxygen in the lettuce tissue. After draining the water, carry out hot air drying treatment in two temperature sections. The drying temperatures are as follows: first, choose 78°C to dry for 2.5 hours. When the moisture content...

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PUM

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Abstract

The invention relates to a compound colour conserving method for prolonging the storage period of dehydrated lettuce slices, belonging to the technical field of fruit and vegetable processing. The method in the invention comprises the following steps: pretreating lettuce utilized as a raw material, soaking with a colour conserving solution, and conserving the colour by adopting a mixed solution of lactose, saccharose and table salt, thus not only can the colour conserving cost be reduced, but also the colour and lustre of the lettuce slices preserved at different temperatures; then blanching,carrying out secondary soaking, and drying; and finally packaging and storing, wherein the storage temperature is 4-22 DEG C. In the invention, the degradation of chlorophyll in the processing process of each step is ensured to reach the minimum, so as to realize a good green conserving effect in the storage period.

Description

technical field [0001] The invention relates to a composite color-protecting method for prolonging the storage period of dehydrated lettuce slices. The invention relates to fruit and vegetable dehydration processing and belongs to the technical field of fruit and vegetable food processing. Background technique [0002] Lettuce, Asteraceae, Lactuca, one or two annual herbaceous plants. Lettuce can be divided into leaf and stem. Leaf lettuce is also called spring vegetable and lettuce, and stem lettuce is also called lettuce and fragrant bamboo shoots. The meat of lettuce is tender, and the stems can be eaten raw, cold, fried, dried or pickled. Lettuce stems and leaves contain lettuce, which is bitter in taste, strong in high temperature and drought, can enhance gastric juice, stimulate digestion, increase appetite, and has analgesic and hypnotic effects. [0003] The content of carbohydrates in lettuce is low, while the content of inorganic salts and vitamins is relatively...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/272A23L5/41
Inventor 黄少波张慜叶卫东冯宇飞何玲飞
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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