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Safety high water content seasoning dewatered vegetable and its producing method

A production method and technology of dehydrated vegetables, applied in food preparation, food processing, food science, etc., can solve the problems of dehydrated vegetable product deformation, production cost increase, cost increase, etc., shorten drying time, increase yield, and suppress serious deformation effect

Inactive Publication Date: 2004-12-15
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the disadvantage of this method is that the efficiency of the internal heating method is not higher than that of hot air drying during dehydration in the high-moisture stage, and the cost increases a lot due to the use of electricity.
Freeze-drying can effectively solve the problem of serious deformation of dehydrated vegetable products, but the production cost is greatly increased

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1: Seasoned Dehydrated Eggplant

[0017] Choose 25Kg of fresh round or elongated eggplant (water content about 80%), remove the head and tail, wash, cut into slices with a thickness of 10mm, protect the color with water during the transition period, and then blanch in boiling water for 3-5 minutes, Immerse in seasoning solution (mixed solution of 30% sucrose, 20% salt and 10% dextrin, temperature 25°C), keep warm for 45 minutes, take it out and centrifuge at 100-500r / m to remove surface water. At this time, the moisture content is about 75%, into the normal pressure hot air dryer, drying for about 7 hours, (85 ℃, 3 hours; 60 ℃, 4 hours) to a weight of 6.1 kg (moisture content 18%), after the water activity test, at 0.65-0.69 If it is qualified within the scope, it will be packaged according to needs after selection, grading, and metal detection.

Embodiment 2

[0018] Example 2: Seasoned dehydrated beans

[0019] Choose fresh sword beans 25Kg (moisture content 85%), wash, slice (segment) 6mm thick, adjust pH to 7-7.5 with NaHCO3, pre-blanch in ZnCl2 solution with Zn2 + total concentration of 0.05% for 5 minutes, immerse in seasoning liquid (mixed solution of 15% sucrose, 10% salt and 15% dextrin, temperature 25°C) for 50 minutes, take it out and centrifuge at a speed of 100-500r / m to remove surface water. At this time, the moisture content is about 78%. Infrared dryer (material temperature 80°C, illumination distance 15cm) for about 4.5 hours, until the weight is 4.5Kg (moisture content 17%), after the water activity test, it is qualified within the range of 0.65-0.69, and then selected, graded, gold Pack as needed after inspection.

Embodiment 3

[0020] Example 3: Seasoned dehydrated green peppers

[0021] Select fresh green pepper 25Kg (water content 90%) for use, clean, slice (the specification is 15mm * 15mm), color protection and seasoning are the same as embodiment 2, enter microwave drier drying (700W, 2450MHz) about 30 minutes to 2.9Kg (water content rate 15%), after the water activity test, it is qualified in the range of 0.65-0.69, and then packed according to needs after selection, grading, and metal detection.

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PUM

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Abstract

The present invention belongs to the field of vegetable food producing technology, and proposes a kind of safe dewatered seasoning vegetable with water content of 15-20% and water activity of 0.65-0.69 and its production process. Vegetable is first soaked in high osmotic pressure solution for osmotic dewatering and seasoning, and then hot blast, microwave or far infrared dried at normal pressure to water content of 15-20%. The present invention raises the safe water content of dewatered vegetable via controlling water activity, and has short drying time, low cost, low power consumption, less deformation and raised water re-combining performance. The product may be well stored at room temperature.

Description

technical field [0001] A seasoning-type dehydrated vegetable with high safe water content and a preparation method thereof, the invention belongs to the technical field of vegetable food processing, and relates to dehydration processing of seasoning vegetables. Background technique [0002] Due to the high water content of fresh vegetables (generally above 90%), and some vegetables are heat-sensitive materials, the drying temperature should not be too high, so they should be baked to safe moisture (the so-called safe moisture refers to vegetables that can keep vegetables safely stored. Contains moisture, generally 6-8%). Some mainstream drying methods have disadvantages such as long drying time, high energy consumption, poor rehydration (referring to the performance of restoring and increasing the moisture content of dehydrated vegetables), and serious product deformation. [0003] In order to increase the drying speed of vegetables and reduce energy consumption, some resea...

Claims

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Application Information

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IPC IPC(8): A23L3/42A23L19/00
CPCY02P60/85
Inventor 张慜孙金才周乐群杜卫华陈移平杨国清
Owner JIANGNAN UNIV
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