CN105211262B - A kind of preparation process of Chinese yam leaf dehydrated vegetables - Google Patents
A kind of preparation process of Chinese yam leaf dehydrated vegetables Download PDFInfo
- Publication number
- CN105211262B CN105211262B CN201510514017.3A CN201510514017A CN105211262B CN 105211262 B CN105211262 B CN 105211262B CN 201510514017 A CN201510514017 A CN 201510514017A CN 105211262 B CN105211262 B CN 105211262B
- Authority
- CN
- China
- Prior art keywords
- chinese yam
- leaf
- drying
- yam leaf
- stage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of preparation process of Chinese yam leaf dehydrated vegetables, step is that Chinese yam leaf is carried out to cleaning and sterilizing successively, is drained, cutting and drying；The drying is carried out by the way of stage drying, and the drying temperature for controlling first stage is 85~100 DEG C, and drying to water content is 16~20%, and the drying temperature of second stage is 50~60 DEG C, and drying to water content is 5~8%.The method first stage of the present invention removes rapidly most of moisture at high temperature; second stage removes residual moisture at a lower temperature, can shorten drying time, improves drying efficiency; low temperature drying can also protect the active nutrients in vegetables to the maximum extent, improve the reconstitution rate of product.
Description
Technical field
The present invention relates to food drying technical fields, and in particular to a kind of dewatering process of Chinese yam leaf dehydrated vegetables and utilization
Dehydrated vegetables prepared by the technique.
Background technology
Chinese yam also known as Chinese yam, sweet potato, be Dioscoreaceae plant tuber, containing saponin(e, mucilaginous substance, choline, starch, glycoprotein,
Free amino acid etc., there is invigorating the spleen, tonifying lung, reinforce the kidney and other effects.Chinese yam both can be used as food, can also be used as medicine, and be collection nutrition and health care
With dietotherapy in the natural function food of one.It is planted extensively in China, is a kind of crop of high financial profit.Chinese yam is being grown
Its leafiness in phase, it is edible that tender shoots tender leaf can be used as vegetables.The tender leaf for the Guihuai No.2 that Wei Weitai, Wei Benhui etc. produce Guangxi
Evaluation of nutrition and edibility analysis are carried out, it is believed that Chinese yam leaf rich in nutrition content can be used as a kind of quality vegetables and be developed
It utilizes.It is fairly large concentration plantation, in this context, a large amount of Chinese yam leaves in China Chinese yam producing region since Chinese yam price is high
Amount usable is big, and place of production marketing fresh is unable to fully utilize Chinese yam leaf resource, and moisture is higher in Chinese yam leaf, is not suitable for long-distance fortune
It ships and sell and sells, it is therefore necessary to be subject to deep processing, to widen the sales range of Chinese yam leaf.Chinese yam leaf is processed into dehydrated vegetable, it can be effective
Ground solves the bottleneck problem of the Chinese yam leaf utilization of resources, realizes appreciating and enlarging for Chinese yam industry.
Invention content
(1) technical problems to be solved
For only being eaten raw in the prior art to Chinese yam blade, long-term storage and transport can not be carried out, eats not side
Just defect, the present invention provide a kind of preparation process of Chinese yam leaf dehydrated vegetables.
(2) technical solution
The preparation method of Chinese yam leaf dehydrated vegetables of the present invention includes the following steps：Chinese yam leaf is cleaned successively,
It drains, cutting and drying；
The drying is carried out by the way of stage drying, and the drying temperature for controlling first stage is 85~100 DEG C, is done
Dry to water content is 16~20%, and the drying temperature of second stage is 50~60 DEG C, it is dry to water content be 5~8%.Early period
Chinese yam leaf water content is high, properly increases drying temperature and is conducive to fast eliminating largely big moisture, and since heat is mainly used for
The temperature of moisture evaporation, Chinese yam leaf is relatively low, nutriment therein will not be destroyed because of high temperature, after the drying the phase, in Chinese yam leaf
Water content declines, and so that dehydration in Chinese yam leaf is advantageously ensured that active constituent, the color in Chinese yam leaf to safety moisture content by low temperature
The qualities such as pool and rehydration.
In the present invention, the concrete operations of the cleaning and sterilizing are：First use the tap water pair through ultraviolet light or ozonization
Chinese yam leaf is washed, then the Chinese yam leaf after washing is impregnated 20~30min in ozone pond and carries out surface sterilization.China is " green
Color food-dewatering vegetables " (NYT 1045-2014) require, total plate count Wei≤100000CFU in dehydrated vegetables, in the present invention
In, due to the nutriment non-refractory in Chinese yam blade, because without carrying out blanching treatment to Chinese yam leaf, to ensure drying production
Total plate count Wei≤100000CFU in product carries out bacteria reducing processing by washings such as ozone, effectively can clean and sterilize, ensures
Product total plate count Wei≤100000CFU, and ozone can also play the residual effect of reduction agriculture.
In the present invention, a concentration of 60~90mg/L of ozone in the ozone pond.Ozone has the function of surface disinfection, control
A concentration of 60~90mg/L of ozone processed, both can reach the purpose of sterilization, will not also generate destruction to Chinese yam blade.
In the present invention, Chinese yam base of leaf that the Chinese yam leaf is the 5~15cm for being 1~2 week growth period.The growth of Chinese yam blade
Phase is different, and the content of each nutritional ingredient is also not exactly the same, and growth period is 1~2 week, and protein content is higher, and this
Kind of blade will not be unfavorable for carrying out the processing in later stage due to too tender, will not lead to the mouths of final products because leaf age is too long
Feel bad.
In the present invention, for the Chinese yam leaf during picking, picking amount is the 10~20% of the total blade amount of Chinese yam plant,
Plucking cycle is 2~3 weeks.Chinese yam is tuberous plant, if picking blade is excessive, it is possible to can be played not to the growth of its stem tuber
The influence of profit, selects this picking amount and plucking cycle, does not interfere with the normal growth of stem tuber, can also be achieved filling for Chinese yam blade
Divide and utilizes.
In the present invention, described to drain using vibrations ribbon conveyer, vibrations drain 2~3min.Chinese yam blade is with respect to other
Vegetables are more fresh and tender, drained using ribbon conveyer, and the moisture of blade surface can be both effectively removed, will not also be to Chinese yam
The structure of blade causes damage.
In the present invention, Chinese yam stem apex is cut into the stem section of 1~3cm.
Method of the present invention, preferably includes following steps：
1) the Chinese yam base of leaf for 5~15cm of length that the growth selection phase is 1~2 week；
2) Chinese yam leaf is washed with the tap water through disinfection by ultraviolet light, then by the Chinese yam leaf after washing in ozone concentration
Surface sterilization, the Chinese yam leaf after being sterilized are carried out to impregnate 20~30min in the ozone pond of 60~90mg/L；
3) the Chinese yam leaf after described disinfect is sent into vibrations ribbon conveyer, obtains the Chinese yam for draining surface moisture
Leaf；
4) the Chinese yam leaf to drain away the water is cut into the stem section of 1~3cm；
5) stem section after the cutting is subjected to two-part drying, the temperature for controlling the first stage is 85~100 DEG C, dry
It is 16~20% to water content；The temperature of second stage is 50~60 DEG C, and drying to water content is 5~8%, and it is de- to obtain Chinese yam leaf
Water vegetables
Another object of the present invention is Chinese yam leaf dehydrated vegetables prepared by the method for the Sustainable use present invention.
(3) advantageous effect
Drying means of the present invention has the advantages that：
1, Chinese yam leaf-making quantity is high, full of nutrition, edible safety, is picked by appropriateness, and dehydrated vegetables is made, and realizes Huaihe River
The higher value application of mountain leaf improves the economic benefit of Chinese yam plantation.
2, it substitutes blanching using ozone to carry out carrying out bacteria reducing and the drop residual processing of agriculture, final dewatering vegetables total plate count does not surpass
Mark, improves Product Safety, has also carried out a degree of protection to the active constituent in Chinese yam leaf.
3, using the technique of stage drying, the first stage removes rapidly most of moisture at high temperature, second stage compared with
Residual moisture is removed at low temperature, drying time can be shortened, improves drying efficiency, low temperature drying can also be protected to the maximum extent
Active nutrients in vegetables improve the reconstitution rate of product.
Specific implementation mode
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
Embodiment 1
The present embodiment is related to a kind of method preparing Chinese yam leaf dehydrated vegetables, includes the following steps：
1) the growth selection phase is 1~2 week, and length is the Chinese yam leaf of 5~15cm；
2) Chinese yam leaf is washed with the tap water through disinfection by ultraviolet light, then by the Chinese yam leaf after washing in ozone concentration
Surface sterilization, the Chinese yam leaf after being sterilized are carried out to impregnate 30min in the ozone pond of 60mg/L；
3) the Chinese yam leaf after described disinfect is sent into vibrations ribbon conveyer, vibrations drain 3 minutes, obtain draining table
The Chinese yam leaf of face moisture；
4) the Chinese yam leaf to drain away the water is cut into the stem section of 1~3cm；
5) stem section after the cutting is sent into two-period form band drier, the temperature controlled in drying machine first segment is
85 DEG C, dry 1~2h, until water content is about 18%；Into the second dryer section, the temperature of the second dryer section is 50 DEG C, dry 3~
4h, it is dry to be less than 8% to water content, obtain Chinese yam leaf dehydrated vegetables.
Embodiment 2
1) the growth selection phase is 1~2 week, and length is the Chinese yam leaf of 5~15cm；
2) Chinese yam leaf is washed with the tap water through disinfection by ultraviolet light, then by the Chinese yam leaf after washing in ozone concentration
Surface sterilization, the Chinese yam leaf after being sterilized are carried out to impregnate 20min in the ozone pond of 90mg/L；
3) the Chinese yam leaf after described disinfect is sent into vibrations ribbon conveyer, vibrations drain 2 minutes, obtain draining table
The Chinese yam leaf of face moisture；
4) the Chinese yam leaf to drain away the water is cut into the stem section of 1~3cm；
5) stem section after the cutting is sent into band drier, the temperature of control the first dryer section of drying machine is 100
DEG C, dry 1~2h, drying to water content is about 16%；It is sent into the second dryer section, the temperature of the second dryer section is 60 DEG C, drying 3
~4h, it is dry to be not higher than 8% to water content, obtain Chinese yam leaf dehydrated vegetables.
Embodiment 3
1) the growth selection phase is 1~2 week, and length is the Chinese yam base of leaf of 5~15cm；
2) Chinese yam leaf is washed with the tap water through disinfection by ultraviolet light, then by the Chinese yam leaf after washing in ozone concentration
Surface sterilization, the Chinese yam leaf after being sterilized are carried out to impregnate 25min in the ozone pond of 70mg/L；
3) the Chinese yam leaf after described disinfect is sent into vibrations ribbon conveyer, vibrations drain 2 minutes, obtain draining table
The Chinese yam leaf of face moisture；
4) the Chinese yam leaf to drain away the water is cut into the stem section of 1~3cm；
5) stem section after the cutting is sent into band drier, the temperature of control the first dryer section of drying machine is 90
DEG C, dry 1~2h, drying to water content is about 20%；It is sent into the second dryer section, the temperature of the second dryer section is 55 DEG C, drying 3
~4h, it is dry to be not higher than 8% to water content, obtain Chinese yam leaf dehydrated vegetables.
Comparative example 1
Compared with embodiment 1, difference lies in use leaf age for 3 weeks or so Chinese yam leaves.
Comparative example 2
Compared with embodiment 1, difference lies in during second segment is dried, drying temperature is 70 DEG C, dry to aqueous
Amount is less than 8%.
Comparative example 3
Compared with embodiment 1, difference lies in it is 40% that the first stage, which is dried to water content, and second stage is in temperature 50
Dry 4~5h, drying to water content are less than 8% under conditions of DEG C.
Comparative example 4
Compared with embodiment 1, difference lies in carry out surface using the method for boiling water blanching during cleaning and sterilizing and disappear
Poison.
Experimental example
Experimental method：It uses temperature for 90 DEG C or so hot-water soak Chinese yam dehydrated vegetables, measures answering for Chinese yam leaf dehydrated vegetable
It is aqueous.
Sensory evaluation is carried out with indexs such as color and luster, flavour smell, tissue morphologies, full marks 10 divide, feel to dehydrated vegetables
Official evaluates.
Vc contents are measured using 2,6- dichloroindophenols titration, Vc storage rates are for Vc contents in dehydrated vegetables and newly
The ratio of Vc contents in fresh vegetables.
Experimental result
| Reconstitution rate | Sensory evaluation | Vc storage rates | |
| Embodiment 1 | 8.8 | 9.0 | 25.62% |
| Embodiment 2 | 9.1 | 9.2 | 30.12% |
| Embodiment 3 | 8.5 | 8.8 | 28.23% |
| Comparative example 1 | 8.3 | 7.1 | 26.05% |
| Comparative example 2 | 7.1 | 7.8 | 22.14% |
| Comparative example 3 | 7.5 | 8.1 | 16.85% |
| Comparative example 4 | 6.5 | 8.2 | 16.25% |
From the above data, the Chinese yam leaf dehydrated vegetables reconstitution rate that the method for the invention obtains is high, and color and luster is good, dry
Efficient, the storage rates such as Vc are higher, and select leaf age for 1~2 week Chinese yam base of leaf, can be obtained organoleptic quality more preferably, nutrition
It is worth more rich Chinese yam leaf dehydrated vegetables.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (3)
1. a kind of preparation process of Chinese yam leaf dehydrated vegetables, which is characterized in that include the following steps：
1) the Chinese yam base of leaf for 5~15cm of length that the growth selection phase is 1~2 week；
2) Chinese yam leaf is washed with the tap water through ultraviolet light or ozonization, then the Chinese yam leaf after washing is dense in ozone
20~30min, which is impregnated, in the ozone pond that degree is 60~90mg/L carries out surface sterilization, the Chinese yam leaf after being sterilized；
3) the Chinese yam leaf after the disinfection is sent into vibrations ribbon conveyer, obtains the Chinese yam leaf for draining surface moisture；
4) the Chinese yam leaf to drain away the water is cut into the stem section of 1~3cm；
5) stem section after the cutting is subjected to two-part drying, the temperature for controlling the first stage is 85~100 DEG C, dry to containing
Water is 16~20%；The temperature of second stage is 50~60 DEG C, and dry to water content is more than 5% and to be less than or equal to 8%,
Obtain Chinese yam leaf dehydrated vegetables.
2. preparation process according to claim 1, which is characterized in that 2 are drained using vibrations ribbon conveyer vibrations~
3min。
3. Chinese yam leaf dehydrated vegetables prepared by preparation process described in a kind of claims 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510514017.3A CN105211262B (en) | 2015-08-20 | 2015-08-20 | A kind of preparation process of Chinese yam leaf dehydrated vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510514017.3A CN105211262B (en) | 2015-08-20 | 2015-08-20 | A kind of preparation process of Chinese yam leaf dehydrated vegetables |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105211262A CN105211262A (en) | 2016-01-06 |
| CN105211262B true CN105211262B (en) | 2018-11-13 |
Family
ID=54980879
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510514017.3A Active CN105211262B (en) | 2015-08-20 | 2015-08-20 | A kind of preparation process of Chinese yam leaf dehydrated vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105211262B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106403555A (en) * | 2016-09-07 | 2017-02-15 | 王振霞 | Traditional Chinese medicine drying and placing device |
| CN107822068A (en) * | 2017-10-19 | 2018-03-23 | 重庆德庄农产品开发有限公司 | Mango flavor chafing dish bottom flavorings and manufacture craft |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1351843A (en) * | 2000-11-08 | 2002-06-05 | 株式会社农心 | Method and apparatus for preparing dry pepper healthly by using continuously sterilizing and dry process |
| CN101156624A (en) * | 2007-11-08 | 2008-04-09 | 慈溪市蔬菜开发有限公司 | A dewatering processing method of pickled cabbage |
| CN101766286A (en) * | 2009-01-07 | 2010-07-07 | 乔维汉 | Vegetable food preparation method |
| CN102362613A (en) * | 2011-08-24 | 2012-02-29 | 安徽国特农业食品有限公司 | Processing method for dried chive product |
-
2015
- 2015-08-20 CN CN201510514017.3A patent/CN105211262B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1351843A (en) * | 2000-11-08 | 2002-06-05 | 株式会社农心 | Method and apparatus for preparing dry pepper healthly by using continuously sterilizing and dry process |
| CN101156624A (en) * | 2007-11-08 | 2008-04-09 | 慈溪市蔬菜开发有限公司 | A dewatering processing method of pickled cabbage |
| CN101766286A (en) * | 2009-01-07 | 2010-07-07 | 乔维汉 | Vegetable food preparation method |
| CN102362613A (en) * | 2011-08-24 | 2012-02-29 | 安徽国特农业食品有限公司 | Processing method for dried chive product |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105211262A (en) | 2016-01-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2008119012A (en) | Morinda citrifolia dietary fiber | |
| CN101933591A (en) | Instant preserved flowering cabbage and production method thereof | |
| CN109349403A (en) | A kind of method preparing dried mango and dried mango obtained | |
| CN105533080A (en) | Preparation method of fig leaf tea | |
| CN102640833B (en) | Method for making preserved arrowhead by segmental sugar osmosis by microwave | |
| CN105614863A (en) | Processing process of premna microphylla leaf emerald bean jellies | |
| CN105211262B (en) | A kind of preparation process of Chinese yam leaf dehydrated vegetables | |
| CN101461418B (en) | Method for processing reversed steaming sweet potato | |
| CN107048270A (en) | A kind of processing method of sweet potato stripe | |
| CN105166747A (en) | Processing method of strawberry | |
| KR100496031B1 (en) | Manufacturing Method of Dryed Leaves | |
| CN113142441A (en) | Noni juice and preparation method thereof | |
| CN106721927A (en) | A kind of method of easy removal quinoa bitter taste | |
| CN102535254A (en) | Fruit packaging material with sterilizing and fresh-keeping effect and production method thereof | |
| CN110623118A (en) | Method for preparing roxburgh rose and grapefruit fruit tea and jam | |
| CN106857805A (en) | A kind of method for promoting day lily chlorisis yellow | |
| CN102578458A (en) | Method for making glutinous corns in milk stage | |
| KR20220150076A (en) | Method of Manufacturing Wild Vegetable Sheet with Leachate | |
| CN104381938A (en) | Marinating seasoning for processing kelp and method for processing kelp by using marinating seasoning | |
| CN110037259B (en) | Spiced dried guava, preparation method thereof and sulfur-free compound five-spice | |
| CN108236008A (en) | A kind of preservation method of the fresh bamboo shoot of sweet tea dragon bamboo | |
| Preethi et al. | Cashew apple processing | |
| CN106509591A (en) | Chenopodium quinoa saponin removing method by stirring method | |
| CN106694085A (en) | Method for economically and effectively removing quinoa seed testa | |
| CN106732884A (en) | The method that quinoa seed is got express developed to remove bitter taste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |