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Identification method for drying mode of dried vegetable product

A drying method and vegetable drying technology, applied in the field of food identification, can solve the problems of strong subjectivity of identification methods, inability to realize mass identification work, and lack of quantitative basis, etc., to achieve healthy development of standardized markets, suitable for implementation and promotion, and broad The effect of applying the foreground

Pending Publication Date: 2022-02-11
甘肃省农业科学院农产品贮藏加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Therefore, the technical problem to be solved by the present invention is to overcome the defects of strong subjectivity, lack of quantitative basis, and inability to realize large-scale identification work in the identification method of dried vegetable products in the prior art, thereby providing a method based on gas phase ion mobility spectrometry ( Identification method of drying mode of dried vegetable products by GC-IMS) technology

Method used

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  • Identification method for drying mode of dried vegetable product
  • Identification method for drying mode of dried vegetable product
  • Identification method for drying mode of dried vegetable product

Examples

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Effect test

Embodiment 1

[0041] This embodiment provides a method for identifying the drying method of dried spinach products, the steps are as follows:

[0042] 1. Construction of standard feature maps:

[0043] (1) Preparation of dried spinach standard products

[0044] a. Cleaning and cutting: remove the roots and pedicles of fresh spinach, wash and cut into 20mm sections.

[0045] b. Color-protecting blanching: immerse the cut spinach in boiling water with a concentration of 4‰ and a pH value of 7 in sodium bicarbonate color-protecting solution and blanching for 30 seconds.

[0046] c. Cool and drain: Cool the blanched spinach quickly, and drain the surface moisture.

[0047] d. Drying: Spinach after draining is evenly spread into a single layer, and hot-air drying, solar drying, and vacuum freeze-drying are respectively carried out to obtain hot-air drying standard products, solar drying standard products, and vacuum freeze-drying standard products, wherein,

[0048] In the drying step of the ...

Embodiment 2

[0072] This embodiment provides a method for identifying the drying method of dried cabbage products, the steps are as follows:

[0073] 1. Construction of standard feature maps:

[0074] (1) Preparation of dried cabbage standard products

[0075] a. Washing and cutting: remove inedible parts of fresh cabbage, wash and cut into 20mm×20mm blocks.

[0076] b. Color-protecting blanching: immerse the cut cabbage in boiling water with a concentration of 2‰ and a pH value of 4 in sodium bicarbonate color-protecting solution for 40 seconds.

[0077] c. Cooling and draining: Cool the blanched cabbage quickly and drain the surface moisture.

[0078] d. Drying: The cabbage after draining is evenly spread into a single layer, and hot air drying, solar drying, and vacuum freeze drying are respectively carried out to obtain hot air drying standard products, solar drying standard products, and vacuum freeze drying standard products, wherein,

[0079] In the drying step of the hot air dry...

Embodiment 3

[0103] This embodiment provides a method for identifying the drying method of dried onion products, the steps are as follows:

[0104] 1. Construction of standard feature maps:

[0105] (1) Preparation of dried onion product standard

[0106] a. Cleaning and cutting: remove the outer skin and roots of fresh onions, wash and cut into 30mm×30mm blocks.

[0107] b. Color-protecting blanching: immerse the cut onions in boiling water with a concentration of 4‰ and a pH value of 8 in sodium bicarbonate color-protecting solution and blanching for 45 seconds.

[0108] c. Cooling and draining: Cool the blanched onions quickly, and drain the surface moisture.

[0109] d. drying: the onions after draining are evenly spread into a single layer, and hot air drying, solar drying, and vacuum freeze drying are respectively carried out to obtain hot air drying standard products, solar drying standard products, and vacuum freeze drying standard products, wherein,

[0110] In the drying step ...

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Abstract

The invention provides an identification method for a drying mode of a dried vegetable product, and relates to the field of food identification. The method comprises the following steps: constructing a standard characteristic spectrum, constructing a characteristic spectrum of the dried vegetable product to be identified, and identifying the drying mode of the dried vegetable product to be identified. The invention provides a novel identification technology, aims to identify the drying mode of the dried vegetable product, visually presents a standard product of the dried vegetable product in a common drying mode and volatile flavor substances in the dried vegetable product to be detected on the basis of the gas-phase ion mobility spectrometry, and by comparing the gas-phase ion mobility spectrometry of the product to be detected with the gas-phase ion mobility spectrometry of the standard product, the drying mode of the dried vegetable product to be detected can be accurately confirmed. The identification method provided by the invention is simple and convenient to operate, high in detection efficiency, high in sensitivity, free of pretreatment and suitable for implementation and popularization, and has a wide application prospect in the fields of food safety, food quality control and the like.

Description

technical field [0001] The invention relates to the field of food identification, in particular to a method for identifying drying methods of dried vegetable products. Background technique [0002] Vegetables are not only rich in dietary fiber, multivitamins, calcium, iron, zinc and other mineral elements, but also contain various phytochemicals that can promote human health, such as glucosinolates, flavonoids, ACSOs, flavanols, anthocyanins It has anti-cancer properties, anti-platelet activity, anti-thrombotic activity, anti-asthma, anti-oxidation and a series of health effects beneficial to human health. Due to the high moisture content in fresh vegetables, they are prone to spoilage during transportation and storage. With the rapid rise of vegetable drying technology, dried vegetable products are a kind of healthy and delicious convenience food because most of the water in the material is removed, which inhibits the growth of microorganisms, facilitates storage and prolo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N27/622G01N30/02G01N30/06G01N30/62
CPCG01N27/622G01N30/02G01N30/06G01N30/62
Inventor 宋娟康三江展宗冰张海燕袁晶
Owner 甘肃省农业科学院农产品贮藏加工研究所
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