技术领域technical field
本发明属于果蔬干燥加工技术领域，涉及一种利用组合干燥方法获得绿色健康的青椒的干燥工艺方法，具体涉及一种青椒的组合干燥方法The invention belongs to the technical field of drying and processing of fruits and vegetables, and relates to a drying process for obtaining green and healthy green peppers by using a combined drying method, in particular to a combined drying method for green peppers
背景技术Background technique
青椒又名大椒、甜椒等，其特点是皮薄、肉厚、果实较大、色鲜、味香、辣味较淡甚至根本不辣，含辣椒素和维生素C居全国辣制品之冠，享有“菜中维C之王”的美称。每100克鲜椒含钙12毫克、磷40毫克、铁0.8毫克、胡萝卜素0.73毫克、抗败血酸185毫克。青椒除具有营养价值高，色香味美等饮食特点外，不仅能促进消化液的分泌，增强肠胃蠕动、增加食欲、有利于食物的消化与吸收，而且能促进人体细胞间质中胶原的形成。对预防感冒、动脉硬化、夜盲症和坏血病具有显著的食疗效果。Green pepper, also known as big pepper, sweet pepper, etc., is characterized by thin skin, thick flesh, large fruit, fresh color, fragrant taste, mild or even no spicy taste, and the content of capsaicin and vitamin C ranks first in the country's spicy products. It enjoys the reputation of "the king of vitamin C in dishes". Every 100 grams of fresh pepper contains 12 mg of calcium, 40 mg of phosphorus, 0.8 mg of iron, 0.73 mg of carotene, and 185 mg of ascorbic acid. In addition to the dietary characteristics of high nutritional value and beautiful color and fragrance, green peppers can not only promote the secretion of digestive juice, enhance gastrointestinal motility, increase appetite, and facilitate the digestion and absorption of food, but also promote the formation of collagen in human interstitial cells. It has a significant therapeutic effect on preventing colds, arteriosclerosis, night blindness and scurvy.
基于青椒的营养价值和药用功能，故人们应该大量食用青椒。随着人们生活水平的提高，对脱水果蔬的品质要求也越来越高，由于新鲜青椒含水量高，在储存及运输的过程中极易腐烂变质，且时令性强，制约了北方严寒冬天的供应，故对其进行脱水干燥以方便储存和运输是十分必要的。Based on the nutritional value and medicinal functions of green peppers, people should eat green peppers in large quantities. With the improvement of people's living standards, the quality requirements for dehydrated fruits and vegetables are also getting higher and higher. Due to the high water content of fresh green peppers, they are easy to rot and deteriorate during storage and transportation, and they are seasonal, which restricts the use of fresh green peppers in the severe cold winter in the north. Therefore, it is very necessary to dehydrate and dry it for convenient storage and transportation.
目前，对于辣椒的脱水干燥加工方法大多是单一的热风干燥方法，所得的青椒产品不能达到较低的含水率，且能耗较大，产品的品质得不到保证。青椒干燥是保证青椒长时间保存的重要方法，由于新鲜青椒自身的特点，干燥过程中极易发生褐变，干燥的温度越高，青椒的色差就越大，营养成分流失越多，生理活性成分的损害越严重，所以合理的青椒干燥工艺对青椒干燥后的品质有着至关重要的作用。最佳的干燥加工工艺是果蔬脱水加工最期望的目标，而合理、高效的干燥加工工艺是果蔬加工业面临的最大问题，是保证产品品质和降低能耗的前提。At present, most of the dehydration and drying processing methods for peppers are single hot air drying methods, and the green pepper products obtained cannot reach a lower moisture content, and the energy consumption is relatively large, and the quality of the products cannot be guaranteed. Green pepper drying is an important method to ensure the long-term preservation of green peppers. Due to the characteristics of fresh green peppers, browning is easy to occur during the drying process. The higher the drying temperature, the greater the color difference of green peppers, the more nutrients are lost, and the physiologically active components The more serious the damage, so the reasonable green pepper drying process plays a vital role in the quality of green pepper after drying. The optimal drying process is the most desired goal of fruit and vegetable dehydration processing, and a reasonable and efficient drying process is the biggest problem facing the fruit and vegetable processing industry, and it is the premise to ensure product quality and reduce energy consumption.
发明内容Contents of the invention
本发明的目的是提供一种青椒的组合干燥工艺方法，能够在最大限度地保留青椒原有的色、香、味以及各种营养成分的前提下，将青椒快速、低能耗、低成本、高品质进行干燥加工。The purpose of the present invention is to provide a combined drying process for green peppers, which can quickly dry green peppers with low energy consumption, low cost, and high Quality is dry processed.
本发明所采用的技术方案是，一种青椒的组合干燥方法，具体按照以下步骤实施：The technical scheme adopted in the present invention is a combined drying method for green peppers, specifically implemented according to the following steps:
步骤1，对青椒进行预处理；Step 1, green pepper is carried out pretreatment;
步骤2，利用护色液对步骤1中预处理后的青椒进行护色处理；Step 2, using the color protection solution to carry out color protection treatment to the green pepper after pretreatment in step 1;
步骤3，利用渗透液对步骤2中经护色处理后的青椒进行真空渗透脱水；Step 3, using the permeate to carry out vacuum osmosis dehydration to the green pepper after the color protection treatment in step 2;
步骤4，对步骤3中进行真空渗透脱水后的青椒进行热风干燥；Step 4, carrying out hot-air drying to the green pepper after vacuum infiltration dehydration in step 3;
步骤5，对步骤4中热风干燥后的青椒进行真空干燥处理；Step 5, vacuum drying the green pepper after hot air drying in step 4;
步骤6，进行包装与贮存，将步骤5中处理完干燥后的青椒进行抽真空封口包装，在避光、干燥处储藏。Step 6, packaging and storage, the green peppers processed and dried in step 5 are vacuum-sealed and packaged, and stored in a dark and dry place.
本发明的特点还在于，The present invention is also characterized in that,
其中，步骤1具体为：将挑选好的青椒用清水清洗干净，去除青椒的蒂和内部的籽，沥干后均匀地切为4～8mm的丝状。Wherein, step 1 specifically includes: cleaning the selected green peppers with clean water, removing the stalks and internal seeds of the green peppers, draining and cutting them into filaments of 4-8mm evenly.
其中，步骤2具体按照以下步骤实施：Among them, step 2 is specifically implemented according to the following steps:
步骤2.1，配制护色液，Step 2.1, prepare color protection solution,
步骤2.2，按照液料比为3～5:1称取护色液和青椒，并将青椒浸泡在护Step 2.2, weigh the color protection solution and green pepper according to the liquid-to-material ratio of 3 to 5:1, and soak the green pepper in the protection
色液中进行浸泡护色处理，其中，溶液温度为20～30℃，护色处理时间Color protection treatment is carried out by soaking in the color solution, wherein the solution temperature is 20-30°C, and the color protection treatment time is
为20～40min；20-40min;
步骤2.3，将护色处理后的青椒用清水喷淋，沥干。Step 2.3: Spray the green peppers treated for color protection with clean water and drain.
其中，步骤2中的护色液按照以下的组份组成：柠檬酸0.20％～0.30％，抗坏血酸0.30％～0.40％、葡萄糖酸锌0.4％～0.50％，其余为水，以上各组分含量之和为100％。Wherein, the color protecting solution in step 2 is composed according to the following components: 0.20%-0.30% citric acid, 0.30%-0.40% ascorbic acid, 0.4%-0.50% zinc gluconate, and the rest is water. and for 100%.
其中，步骤3具体为：Among them, step 3 is specifically:
步骤3.1，配制渗透液；Step 3.1, prepare permeate;
步骤3.2，将步骤3.1配制好的渗透液和步骤2中处理得到的青椒按照质量比为3～5:1进行称取，并将青椒放入渗透液中；Step 3.2, weighing the permeate prepared in step 3.1 and the green peppers processed in step 2 according to a mass ratio of 3 to 5:1, and putting the green peppers into the permeate;
步骤3.3，将步骤3.2中混合得到的混合液进行真空渗透脱水，具体为先抽真空处理10min，然后卸为常压处理10min，然后再抽真空处理10min，如此循环，处理时间共计60～100min。Step 3.3: Carry out vacuum osmosis dehydration on the mixed solution obtained in step 3.2. Specifically, first vacuumize for 10 minutes, then unload to normal pressure for 10 minutes, and then vacuumize for 10 minutes. This cycle takes 60 to 100 minutes in total.
其中，步骤3中的渗透液由如下的组份组成，其中氯化钠10％，蔗糖40％～50％，其余为水，以上各组分的含量为100％。Wherein, the permeate in step 3 is composed of the following components, including 10% sodium chloride, 40%-50% sucrose, and the rest is water, and the content of the above components is 100%.
其中，步骤3.3中，真空处理时真空度为20～40KPa，进行处理时的渗透液温度为30～40℃。Wherein, in step 3.3, the vacuum degree during the vacuum treatment is 20-40KPa, and the temperature of the permeate during the treatment is 30-40°C.
其中，步骤4具体为：将真空渗透脱水后的青椒单层平铺于物料盘中，然后放入干燥箱中进行热风干燥，热风温度为50℃～70℃，热风风速为1.8m/s～2.8m/s，干燥至含水率为30～50％时停止干燥。Among them, step 4 is specifically: spread the green peppers after vacuum infiltration and dehydration in a single layer on the material tray, and then put them into a drying oven for hot air drying. 2.8m/s, stop drying when the moisture content is 30-50%.
其中，步骤5具体为：将热风干燥后的青椒进行真空干燥，其中，真空干燥箱内的真空度为10～30KPa，温度为60～70℃，干燥至青椒含水量为4～6％时停止干燥。Wherein, step 5 is specifically: vacuum-drying the green pepper after hot air drying, wherein the vacuum degree in the vacuum drying oven is 10-30KPa, the temperature is 60-70°C, and the drying is stopped when the water content of the green pepper is 4-6%. dry.
本发明的有益效果是，The beneficial effect of the present invention is,
(1)与传统单一的热风干燥相比，引进了真空渗透脱水技术和真空干燥技术，利用真空干燥的卫生、杀菌和高效的特点使干燥所得的青椒产品干净卫生，且干燥节能高效；(1) Compared with the traditional single hot air drying, vacuum infiltration dehydration technology and vacuum drying technology are introduced, and the characteristics of sanitation, sterilization and high efficiency of vacuum drying are used to make the dried green pepper products clean and hygienic, and the drying is energy-saving and efficient;
(2)采用专用的护色液对青椒进行了护色处理，有效保持了青椒内部的叶绿素，使得青椒中的叶绿素在干燥过程中由于高温而遭到的损坏降低，从而使干燥后的青椒产品仍保持与干燥前接近的绿色；(2) The green pepper is treated with a special color-protecting solution, which effectively maintains the chlorophyll inside the green pepper, so that the damage of the chlorophyll in the green pepper due to high temperature during the drying process is reduced, so that the dried green pepper product It still maintains a green color close to that before drying;
(3)采用热风真空组合干燥技术，热风干燥具有干燥效率高、经济性好的优点，加上真空干燥的卫生、杀菌等优点，再结合本发明的较优的加工工艺方法，既能够较好地保持青椒原有的色、香、味，又能减少果蔬中各种营养成分和生理活性成分的损失，且复水性好，得到的脱水青椒产品品质较优。(3) Adopt hot-air vacuum combined drying technology, hot-air drying has the advantages of high drying efficiency and good economy, plus the advantages of vacuum drying such as sanitation and sterilization, combined with the preferred processing method of the present invention, it can be better It can keep the original color, aroma and taste of green pepper, reduce the loss of various nutrients and physiologically active ingredients in fruits and vegetables, and has good rehydration property, and the obtained dehydrated green pepper product has better quality.
附图说明Description of drawings
图1是本发明一种青椒的组合干燥工艺方法的工艺流程图。Fig. 1 is the process flow diagram of a kind of combined drying process of green pepper of the present invention.
具体实施方式detailed description
下面结合具体实施方式对本发明进行详细说明。The present invention will be described in detail below in combination with specific embodiments.
本发明一种青椒的组合干燥工艺方法，具体按照以下步骤实施：A kind of combination drying process method of green pepper of the present invention, specifically implement according to the following steps:
步骤1，对青椒进行预处理，选择新鲜、色泽均匀、皮薄、无病斑、无腐烂的青椒，用清水清洗干净，去除青椒的蒂和内部的籽，沥干后均匀切为4～8mm的丝状备用；Step 1. Pre-treat the green peppers. Choose fresh green peppers with uniform color, thin skin, no disease spots, and no rot. Wash them with clean water, remove the stalks and internal seeds of the green peppers, and cut them into 4-8mm evenly after draining. The filamentary spare;
步骤2，对青椒进行护色处理，将预处理后的青椒进行护色处理，护色液按照以下的组份组成：柠檬酸0.20％～0.30％，抗坏血酸0.30％～0.40％、葡萄糖酸锌0.4％～0.50％，其余为水，以上各组分含量之和为100％。按照液料比3～5:1的比例进行浸泡护色，溶液温度为20～30℃，护色处理的时间为20～40min，然后将护色处理完后的青椒用清水喷淋，沥干；经过护色处理，能最大限度地保留青椒中的叶绿素，使其干燥后的颜色与新鲜青椒颜色相差不多；Step 2: Carry out color protection treatment on the green peppers, and perform color protection treatment on the pretreated green peppers. The color protection solution is composed of the following components: 0.20% to 0.30% of citric acid, 0.30% to 0.40% of ascorbic acid, and 0.4% of zinc gluconate % to 0.50%, the rest is water, and the sum of the contents of the above components is 100%. Soak and protect the color according to the liquid-to-material ratio of 3-5:1. The temperature of the solution is 20-30°C, and the color-protecting treatment time is 20-40 minutes. Then, spray the green peppers after the color-protecting treatment with clean water and drain. ;After color protection treatment, the chlorophyll in the green pepper can be retained to the greatest extent, so that the color after drying is similar to that of fresh green pepper;
步骤3，真空渗透脱水，将护色处理后的青椒置于真空箱中进行真空渗透脱水，渗透液由如下的组份组成，其中氯化钠10％，蔗糖40％～50％，其余为水，以上各组分的含量为100％。Step 3, vacuum osmosis dehydration, put the green peppers after the color protection treatment in a vacuum box for vacuum osmosis dehydration, the infiltration liquid is composed of the following components, wherein sodium chloride is 10%, sucrose is 40% to 50%, and the rest is water , the content of the above components is 100%.
在进行真空渗透脱水时，将渗透液和青椒按照质量比为3～5:1进行称量并进行混合，然后在渗透液的温度为30～40℃，真空箱的真空度为20～40KPa的条件下进行处理，其中，真空加压方式为脉冲真空方式，具体处理方法为，以前面所述的真空度20～40KPa对干燥箱进行连续抽真空10min，然后卸为常压保持10min，之后再进行连续抽真空10min，卸为常压保持10min，如此循环的进行真空渗透脱水，时间如后面所述的60～100min，共计真空渗透脱水的时间为60min～100min。When performing vacuum osmosis dehydration, weigh and mix the permeate and green pepper according to the mass ratio of 3 to 5:1, then when the temperature of the permeate is 30-40°C and the vacuum degree of the vacuum box is 20-40KPa The vacuum pressurization method is the pulse vacuum method, and the specific treatment method is to continuously evacuate the drying box for 10 minutes at the vacuum degree of 20-40KPa mentioned above, then unload it to normal pressure and keep it for 10 minutes, and then Carry out continuous vacuuming for 10 minutes, unload to normal pressure and maintain for 10 minutes, and carry out vacuum infiltration dehydration in this way. The time is 60 to 100 minutes as described later, and the total time for vacuum infiltration and dehydration is 60 to 100 minutes.
步骤4，热风干燥：将真空渗透脱水后的青椒单层平铺于物料盘中，然后放入干燥箱中进行热风干燥，热风温度为50℃～70℃，热风风速为1.8m/s～2.8m/s，干燥至含水率为30～50％时停止干燥；Step 4, hot air drying: Spread the green peppers after vacuum infiltration and dehydration in a single layer on the material tray, and then put them in a drying oven for hot air drying. m/s, stop drying when the moisture content is 30-50%;
步骤5，真空干燥：将热风干燥后的青椒进行真空干燥，真空干燥箱内的真空度为10～30KPa，温度为60～70℃，干燥至青椒含水量为4～6％即停止干燥；Step 5, vacuum drying: vacuum-dry the green pepper after hot air drying, the vacuum degree in the vacuum drying box is 10-30KPa, the temperature is 60-70°C, and the drying is stopped until the water content of the green pepper is 4-6%;
步骤6，包装与贮存：将干燥后的青椒用食品专用袋包装，真空包装机抽真空后封口包装，在避光、干燥处储藏。Step 6, packaging and storage: the dried green peppers are packaged in special food bags, sealed and packaged after vacuuming by a vacuum packaging machine, and stored in a dark and dry place.
本发明方法中的预处理阶段，将青椒洗净、去蒂去籽后横向切为4～8mm的丝状，这种切分方式有利于青椒内部水分的快速移出，提高了干燥速度。而且制成的产品在食用时加入清水后，能快速吸水，复水速度较快，可方便快捷的食用。In the pretreatment stage in the method of the present invention, the green peppers are washed, destemmed and seeded, and cut transversely into filaments of 4-8 mm. This cutting method is beneficial to the quick removal of the internal moisture of the green peppers and improves the drying speed. Moreover, the finished product can quickly absorb water after adding clear water when eating, and the rehydration speed is fast, so it can be eaten conveniently and quickly.
本发明方法中的护色处理阶段，护色液为柠檬酸0.20％～0.30％、抗坏血酸0.20％～0.40％、葡萄糖酸锌0.3％～0.50％的溶液，，护色液与青椒以液料比3～5:1的比例进行浸泡护色，溶液温度为20～30℃，护色时间为20～40min。首先以液料比为3～5:1的比例混合可以保证物料全方位的接触到护色液，达到均匀护色的目的。其次，护色液的温度为20～30℃，温度较低则护色的效果较差，温度过高会损害青椒内部的叶绿素导致失绿变色，达不到护色的目的。最后浸泡时间20～40min，使护色液有足够长的时间进入青椒的内部组织，与内部组织所含的过氧化酶、多酚氧化还原酶等进行相互作用，从而达到护色的目的。In the color protection treatment stage in the method of the present invention, the color protection solution is a solution of 0.20% to 0.30% of citric acid, 0.20% to 0.40% of ascorbic acid, and 0.3% to 0.50% of zinc gluconate. The ratio of 3-5:1 is used for color protection by soaking, the solution temperature is 20-30°C, and the color protection time is 20-40 minutes. Firstly, the liquid-to-material ratio of 3-5:1 can be mixed to ensure that the material is in contact with the color protection liquid in all directions, so as to achieve the purpose of uniform color protection. Secondly, the temperature of the color protection solution is 20-30°C. If the temperature is lower, the color protection effect will be poor. If the temperature is too high, the chlorophyll inside the green pepper will be damaged, resulting in chlorosis and discoloration, which will fail to achieve the purpose of color protection. The final soaking time is 20-40 minutes, so that the color protection solution has a long enough time to enter the internal tissue of the green pepper, and interact with the peroxidase and polyphenol oxidoreductase contained in the internal tissue, so as to achieve the purpose of color protection.
本发明方法中的真空渗透脱水阶段，渗透液为质量分数为10％氯化钠+50％蔗糖～10％氯化钠+40％蔗糖的混合溶液，该浓度的渗透液可以使青椒细胞内部的水分因为浓度差而渗出，且不会使细胞内部的固形物增加的太多。渗透液温度为30～40℃，温度太低则渗透脱水速度较慢，温度过高则会损害青椒的内部组织结构；以料液重量1:3～5的比例混合，料液比为1:3～5的比例可以使青椒与渗透液完全接触，从而使青椒全方位均匀地渗透脱水。真空箱的真空度为20～40KPa(绝对压力)，先将青椒物料置于真空箱中后对真空箱抽真空，由于物料内部的水分与渗透液存在浓度差，故在渗透压的作用下，使得细胞内的水分通过细胞膜而渗透出细胞，从而达到渗透脱水的效果。真空加压方式为脉冲抽真空方式，即抽真空10min，保持常压10min，由于连续抽真空方式与脉冲抽真空方式对渗透脱水的速率和固形物增加的影响的差别不是很大，所以从节能的角度出发，最佳方式为脉冲真空方式。In the vacuum infiltration and dehydration stage in the method of the present invention, the permeate is a mixed solution whose mass fraction is 10% sodium chloride+50% sucrose～10% sodium chloride+40% sucrose, and the permeate of this concentration can make the green pepper cell inside Water seeps out because of the difference in concentration, and does not increase the solid content inside the cells too much. The temperature of the permeate is 30-40°C. If the temperature is too low, the permeation and dehydration speed will be slow. If the temperature is too high, the internal tissue structure of the green pepper will be damaged; the ratio of the weight of the material to the liquid is 1:3 to 5, and the ratio of the material to the liquid is 1: The ratio of 3 to 5 can make the green peppers fully contact with the permeate, so that the green peppers can be infiltrated and dehydrated uniformly in all directions. The vacuum degree of the vacuum box is 20-40KPa (absolute pressure). First, put the green pepper material in the vacuum box and then evacuate the vacuum box. Because there is a concentration difference between the moisture inside the material and the permeate, under the action of osmotic pressure, Make the water in the cell permeate out of the cell through the cell membrane, so as to achieve the effect of osmotic dehydration. The vacuum pressurization method is a pulse vacuuming method, that is, vacuuming for 10 minutes and maintaining normal pressure for 10 minutes. Since the impact of the continuous vacuuming method and the pulsed vacuuming method on the rate of osmotic dehydration and the increase in solids is not very different, so from the perspective of energy saving From the point of view, the best way is the pulse vacuum way.
本发明方法中的热风干燥阶段，热风温度为50℃～70℃，热风温度过低，干燥的速率较慢，能耗较高；热风温度过高，虽然干燥速率有所增加，但是青椒干燥后的品质有很大的影响，会使青椒的颜色变为黄褐色，且变形较严重，有股烧焦味，所以合适的热风温度会使干燥效率高，且干燥品质得以保证。热风风速为1.8m/s～2.8m/s，热风风速过小则干燥速度较慢，热风风速过大则较易产生变形，故应选择合适的热风风速，即上述的热风风速最为适宜。In the hot air drying stage in the method of the present invention, the hot air temperature is 50°C to 70°C. If the hot air temperature is too low, the drying rate is relatively slow and the energy consumption is high; The quality of the green pepper has a great influence, it will turn the color of the green pepper into yellowish brown, and the deformation is serious, and there is a burnt smell, so the appropriate hot air temperature will make the drying efficiency high and the drying quality can be guaranteed. The hot air speed is 1.8m/s～2.8m/s. If the hot air speed is too small, the drying speed will be slower. If the hot air speed is too high, deformation will easily occur.
本发明方法中的真空干燥阶段，真空干燥箱的压力为10～30KPa(绝对压力)，真空度过低，所需的真空温度就越高，但温度越高则对青椒内部组织损害越严重，而真空度过低，则干燥效率低且能耗较大。真空度越高，则青椒内部水分蒸发所需的沸点就越低，所以上述真空度所对应的真空温度为60～70℃，温度过高则造成能源的浪费，温度过低则干燥速率得不到保证，故应选择合适的温度，既保证了干燥速率且不浪费能源，又使干燥后的青椒达到期望的品质要求。In the vacuum drying stage in the inventive method, the pressure of the vacuum drying box is 10～30KPa (absolute pressure), and the vacuum is too low, and the required vacuum temperature is just higher, but the higher the temperature, the more serious the green pepper internal tissue damage, If the vacuum is too low, the drying efficiency will be low and the energy consumption will be high. The higher the vacuum degree, the lower the boiling point required for the evaporation of water inside the green pepper. Therefore, the vacuum temperature corresponding to the above vacuum degree is 60-70°C. If the temperature is too high, energy will be wasted, and if the temperature is too low, the drying rate will be slow. Therefore, the appropriate temperature should be selected, which not only ensures the drying rate and does not waste energy, but also makes the dried green peppers meet the desired quality requirements.
本发明采用热风-真空组合干燥方法对青椒进行了干燥，具体干燥过程包括青椒的前期预处理、护色处理、真空渗透脱水、热风干燥、真空干燥等步骤，采用热风干燥和真空干燥的组合干燥技术对青椒进行了干燥处理，有效结合了热风干燥和真空干燥的优点，达到优势互补的效果，提高干燥效率的同时有效地保证了青椒干燥后的营养、品质和生理活性成分。The invention adopts hot air-vacuum combined drying method to dry green peppers. The specific drying process includes the steps of pretreatment of green peppers, color protection treatment, vacuum infiltration dehydration, hot air drying, and vacuum drying. The combination of hot air drying and vacuum drying is used for drying. The technology has carried out drying treatment on green peppers, effectively combining the advantages of hot air drying and vacuum drying, achieving the effect of complementary advantages, improving drying efficiency and effectively ensuring the nutrition, quality and physiologically active components of green peppers after drying.
本发明的优点是：本发明采用专用护色液对青椒进行了护色处理。青椒的程色物质为叶绿素，在高温干燥条件下，青椒内部发生一系列的化学变化，导致青椒内部的叶绿素快速降解而失去绿色。采用护色液对青椒进行护色处理，使得青椒中的叶绿素不会因为温度过高而损失，从而保持了与新鲜青椒接近的绿色；与常规的用开水进行漂烫处理相比，大大减少了对青椒营养成分和颜色的破坏。The advantage of the present invention is that: the present invention adopts special color-protecting liquid to carry out the color-protecting treatment on green peppers. The coloring substance of green peppers is chlorophyll. Under high temperature and dry conditions, a series of chemical changes occur inside green peppers, resulting in the rapid degradation of chlorophyll inside green peppers and the loss of green color. The green pepper is treated with color-protecting liquid, so that the chlorophyll in the green pepper will not be lost due to high temperature, thereby maintaining the green color close to that of fresh green pepper; compared with the conventional blanching treatment with boiling water, it greatly reduces Destruction of nutritional content and color of green peppers.
本发明选择对青椒进行脉冲真空渗透脱水，以10％氯化钠+50％蔗糖～10％氯化钠+40％蔗糖的混合溶液作为渗透剂，溶液温度为30～40℃，在真空度为20～40KPa(绝对压力)的真空箱中进行渗透脱水，有效提高了干燥效率，而且在渗透脱水的过程中，溶液中的溶质会进入青椒中，能够有效阻止微生物的生长繁殖，从而使脱水青椒产品保存的时间加长。The present invention chooses to carry out pulse vacuum osmotic dehydration to green pepper, uses the mixed solution of 10% sodium chloride+50% sucrose～10% sodium chloride+40% sucrose as penetrating agent, and solution temperature is 30～40 ℃, and vacuum degree is Osmotic dehydration is carried out in a vacuum box of 20-40KPa (absolute pressure), which effectively improves the drying efficiency, and in the process of osmotic dehydration, the solute in the solution will enter the green pepper, which can effectively prevent the growth and reproduction of microorganisms, so that the dehydrated green pepper The storage time of the product is extended.
本发明针对青椒的含水量高(93％左右)、极易腐烂变质、不易储藏等特点，采用热风真空组合干燥技术，热风干燥具有干燥效率高、经济性好的优点，加上真空干燥的卫生、杀菌等优点，既能够较好地保持青椒原有的色、香、味，又能很好的保存果蔬中各种营养成分和生理活性成分。经测定，每100g新鲜青椒的Vc含量为185mg，传统热风干燥后所测得的Vc含量的损失率为55％～65％，而采用本发明的热风真空组合干燥的方法所得的青椒干制品的Vc含量为100～115mg/100g，Vc含量损失率为37％～46％，比热风干燥后Vc含量的损失率大大减少。其次，采用型号为WSC-S的测色色差计测得传统热风干燥后青椒的色差值E的平均水平为5.5～6.5，而本发明的热风真空组合干燥方法所得的青椒干制品的色差值E的平均水平为3.5～4.5，比热风干燥的色差减少了30％～36％。最后，测得传统热风干燥后的青椒干制品的复水比为3.5～4.5，而本发明的热风真空组合干燥方法所得的青椒干制品的复水比为4.7～5.8，比热风干燥的复水性增加了28％～34％。因此，采用本发明的干燥加工工艺方法可以大大减少脱水青椒产品的营养成分和色泽的损失，且产品的复水性大大提高。According to the characteristics of high water content (about 93%), easy to rot and deterioration, and difficult storage of green peppers, the present invention adopts hot air vacuum combination drying technology, and hot air drying has the advantages of high drying efficiency and good economical efficiency. , sterilization and other advantages, not only can better maintain the original color, aroma and taste of green peppers, but also can well preserve various nutrients and physiologically active components in fruits and vegetables. After determination, the Vc content of every 100g fresh green pepper is 185mg, the loss rate of the measured Vc content after traditional hot-air drying is 55%～65%, and the green pepper dried product that adopts the hot-air vacuum combined drying method of the present invention to gain The Vc content is 100-115mg/100g, and the Vc content loss rate is 37%-46%, which is much lower than the loss rate of Vc content after hot air drying. Secondly, the average level of the color difference value E of green peppers after traditional hot-air drying is measured by the colorimetric color difference meter of WSC-S is 5.5 to 6.5, while the color difference of green pepper dried products obtained by the hot-air vacuum combined drying method of the present invention is The average level of value E is 3.5-4.5, and the color difference of hot air drying is reduced by 30%-36%. Finally, it is measured that the rehydration ratio of dried green pepper products after traditional hot air drying is 3.5 to 4.5, while the rehydration ratio of dried green pepper products obtained by the hot air vacuum combined drying method of the present invention is 4.7 to 5.8, which is higher than that of hot air drying. An increase of 28% to 34%. Therefore, the loss of nutrients and color of the dehydrated green pepper product can be greatly reduced by adopting the drying processing method of the present invention, and the rehydration property of the product is greatly improved.
实施例1Example 1
步骤1，对青椒进行预处理，选择新鲜、色泽均匀、皮薄、无病斑、无腐烂的青椒，用清水清洗干净，去除青椒的蒂和内部的籽，沥干后均匀切为4mm的丝状备用。Step 1. Pre-treat the green peppers. Choose fresh green peppers with uniform color, thin skin, no disease spots, and no rot. Wash them with clean water, remove the stalks and internal seeds of the green peppers, drain them and cut them into 4mm strips evenly standby.
步骤2，对青椒进行护色处理，将预处理后的青椒进行护色处理，护色液按照以下的组份组成：柠檬酸0.20％，抗坏血酸0.30％、葡萄糖酸锌0.4％，其余为水，以上各组分含量之和为100％。按照液料比3:1的比例进行浸泡护色，溶液温度为20℃，护色处理的时间为20min，然后将护色处理完后的青椒用清水喷淋，沥干。Step 2: Carry out color protection treatment to the green peppers, and perform color protection treatment on the pretreated green peppers. The color protection solution is composed of the following components: 0.20% citric acid, 0.30% ascorbic acid, 0.4% zinc gluconate, and the rest is water. The sum of the contents of the above components is 100%. Soak and protect the color according to the liquid-to-material ratio of 3:1, the solution temperature is 20°C, and the color-protecting treatment time is 20 minutes, then spray the green peppers after the color-protecting treatment with clean water and drain.
步骤3，真空渗透脱水，将护色处理后的青椒置于真空箱中进行真空渗透脱水，渗透液由如下的组份组成，其中氯化钠10％，蔗糖40％，其余为水，以上各组分的含量为100％。Step 3, vacuum osmosis dehydration, the green pepper after the color protection treatment is placed in a vacuum box for vacuum osmosis dehydration, the infiltration solution is composed of the following components, wherein sodium chloride is 10%, sucrose is 40%, and the rest is water. The content of the components is 100%.
在进行真空渗透脱水时，将渗透液和青椒按照质量比为3:1进行称量并进行混合，然后在渗透液的温度为30℃，真空箱的真空度为20KPa的条件下进行处理，其中，真空加压方式为脉冲真空方式，具体处理方法为，以前面所述的真空度20KPa对干燥箱进行连续抽真空10min，然后卸为常压保持10min，之后再进行连续抽真空10min，卸为常压保持10min，如此循环的进行真空渗透脱水，共计真空渗透脱水的时间为60min。When carrying out vacuum osmosis dehydration, the permeate and the green pepper are weighed and mixed according to the mass ratio of 3:1, and then the temperature of the permeate is 30°C, and the vacuum of the vacuum box is 20KPa. , the vacuum pressurization method is the pulse vacuum method. The specific treatment method is to continuously evacuate the drying box for 10 minutes with the vacuum degree of 20KPa mentioned above, then unload it to normal pressure and keep it for 10 minutes, then continue to vacuumize it for 10 minutes, and unload it for 10 minutes. The normal pressure is maintained for 10 minutes, and the vacuum osmosis dehydration is carried out in such a cycle, and the total time of the vacuum osmosis dehydration is 60 minutes.
步骤4，热风干燥：将真空渗透脱水后的青椒单层平铺于物料盘中，然后放入干燥箱中进行热风干燥，热风温度为50℃，热风风速为1.8m/s，干燥至含水率为30％时停止干燥；Step 4, hot air drying: Spread the green peppers after vacuum infiltration and dehydration in a single layer on the material tray, and then put them in a drying oven for hot air drying. The temperature of the hot air is 50°C, and the speed of the hot air is 1.8m/s. Stop drying when it is 30%;
步骤5，真空干燥：将热风干燥后的青椒进行真空干燥，真空干燥箱内的真空度为10KPa，温度为60℃，干燥至青椒含水量为4％即停止干燥；Step 5, vacuum drying: vacuum-dry the green pepper after hot air drying, the vacuum degree in the vacuum drying box is 10KPa, the temperature is 60°C, and the drying is stopped until the water content of the green pepper is 4%;
步骤6，包装与贮存：将干燥后的青椒用食品专用袋包装，真空包装机抽真空后封口包装，在避光、干燥处储藏。Step 6, packaging and storage: the dried green peppers are packaged in special food bags, sealed and packaged after vacuuming by a vacuum packaging machine, and stored in a dark and dry place.
实施例2Example 2
步骤1，对青椒进行预处理，选择新鲜、色泽均匀、皮薄、无病斑、无腐烂的青椒，用清水清洗干净，去除青椒的蒂和内部的籽，沥干后均匀切为4～8mm的丝状备用；Step 1. Pre-treat the green peppers. Choose fresh green peppers with uniform color, thin skin, no disease spots, and no rot. Wash them with clean water, remove the stalks and internal seeds of the green peppers, and cut them into 4-8mm evenly after draining. The filamentary spare;
步骤2，对青椒进行护色处理，将预处理后的青椒进行护色处理，护色液按照以下的组份组成：柠檬酸0.30％，抗坏血酸0.40％、葡萄糖酸锌0.50％，其余为水，以上各组分含量之和为100％。按照液料比5:1的比例进行浸泡护色，溶液温度为30℃，护色处理的时间为40min，然后将护色处理完后的青椒用清水喷淋，沥干；经过护色处理，能最大限度地保留青椒中的叶绿素，使其干燥后的颜色与新鲜青椒颜色相差不多；Step 2: Carry out color protection treatment to the green peppers, and perform color protection treatment on the pretreated green peppers. The color protection solution is composed of the following components: 0.30% citric acid, 0.40% ascorbic acid, 0.50% zinc gluconate, and the rest is water. The sum of the contents of the above components is 100%. Soak and protect the color according to the ratio of liquid to material 5:1, the temperature of the solution is 30°C, the time for color protection treatment is 40min, and then the green peppers after the color protection treatment are sprayed with clear water and drained; after the color protection treatment, It can keep the chlorophyll in the green pepper to the greatest extent, so that the color after drying is almost the same as that of fresh green pepper;
步骤3，真空渗透脱水，将护色处理后的青椒置于真空箱中进行真空渗透脱水，渗透液由如下的组份组成，其中氯化钠10％，蔗糖50％，其余为水，以上各组分的含量为100％。Step 3, vacuum osmosis dehydration, the green pepper after the color protection treatment is placed in a vacuum box for vacuum osmosis dehydration, the infiltration solution is composed of the following components, wherein sodium chloride is 10%, sucrose is 50%, and the rest is water. The content of the components is 100%.
在进行真空渗透脱水时，将渗透液和青椒按照质量比为5:1进行称量并进行混合，然后在渗透液的温度为40℃，真空箱的真空度为40KPa的条件下进行处理，其中，真空加压方式为脉冲真空方式，具体处理方法为，以前面所述的真空度40KPa对干燥箱进行连续抽真空10min，然后卸为常压保持10min，之后再进行连续抽真空10min，卸为常压保持10min，如此循环的进行真空渗透脱水，时间如后面所述的100min，共计真空渗透脱水的时间为100min。When carrying out vacuum osmosis dehydration, the permeate and the green pepper are weighed and mixed according to the mass ratio of 5:1, and then the temperature of the permeate is 40°C, and the vacuum of the vacuum box is 40KPa. , the vacuum pressurization method is the pulse vacuum method. The specific treatment method is to continuously evacuate the drying box for 10 minutes with the vacuum degree 40KPa mentioned above, then unload it to normal pressure and keep it for 10 minutes, and then continue to vacuumize it for 10 minutes. The normal pressure is maintained for 10 minutes, and the vacuum osmosis dehydration is carried out in such a cycle. The time is 100 minutes as described later, and the total time for vacuum osmosis dehydration is 100 minutes.
步骤4，热风干燥：将真空渗透脱水后的青椒单层平铺于物料盘中，然后放入干燥箱中进行热风干燥，热风温度为70℃，热风风速为2.8m/s，干燥至含水率为50％时停止干燥；Step 4, hot air drying: Spread the green peppers after vacuum infiltration and dehydration in a single layer on the material tray, and then put them in a drying oven for hot air drying. The temperature of the hot air is 70°C, and the speed of the hot air is 2.8m/s. Stop drying at 50%;
步骤5，真空干燥：将热风干燥后的青椒进行真空干燥，真空干燥箱内的真空度为30KPa，温度为70℃，干燥至青椒含水量为6％即停止干燥；Step 5, vacuum drying: vacuum-dry the green pepper after hot air drying, the vacuum degree in the vacuum drying box is 30KPa, the temperature is 70°C, and the drying is stopped until the water content of the green pepper is 6%;
步骤6，包装与贮存：将干燥后的青椒用食品专用袋包装，真空包装机抽真空后封口包装，在避光、干燥处储藏。Step 6, packaging and storage: the dried green peppers are packaged in special food bags, sealed and packaged after vacuuming by a vacuum packaging machine, and stored in a dark and dry place.
实施例3Example 3
步骤1，对青椒进行预处理，选择新鲜、色泽均匀、皮薄、无病斑、无腐烂的青椒，用清水清洗干净，去除青椒的蒂和内部的籽，沥干后均匀切为6mm的丝状备用；Step 1: Pre-treat the green peppers, choose fresh green peppers with uniform color, thin skin, no disease spots, and no rot, wash them with clean water, remove the stalks and internal seeds of the green peppers, drain and cut them into 6mm strips evenly standby;
步骤2，对青椒进行护色处理，将预处理后的青椒进行护色处理，护色液按照以下的组份组成：柠檬酸0.25％，抗坏血酸0.35％，葡萄糖酸锌0.45％，其余为水，以上各组分含量之和为100％。按照液料比4:1的比例进行浸泡护色，溶液温度为25℃，护色处理的时间为30min，然后将护色处理完后的青椒用清水喷淋，沥干；经过护色处理，能最大限度地保留青椒中的叶绿素，使其干燥后的颜色与新鲜青椒颜色相差不多；Step 2: Carry out color protection treatment on green peppers, and carry out color protection treatment on pretreated green peppers. The color protection solution is composed of the following components: 0.25% citric acid, 0.35% ascorbic acid, 0.45% zinc gluconate, and the rest is water. The sum of the contents of the above components is 100%. Soak and protect the color according to the ratio of liquid to material 4:1, the temperature of the solution is 25°C, the time for color protection treatment is 30min, and then the green peppers after the color protection treatment are sprayed with clear water and drained; after the color protection treatment, It can keep the chlorophyll in the green pepper to the greatest extent, so that the color after drying is almost the same as that of fresh green pepper;
步骤3，真空渗透脱水，将护色处理后的青椒置于真空箱中进行真空渗透脱水，渗透液由如下的组份组成，其中氯化钠10％，蔗糖45％，其余为水，以上各组分的含量为100％。Step 3, vacuum osmosis dehydration, the green pepper after the color protection treatment is placed in a vacuum box for vacuum osmosis dehydration, the infiltration solution is composed of the following components, wherein sodium chloride is 10%, sucrose is 45%, and the rest is water. The content of the components is 100%.
在进行真空渗透脱水时，将渗透液和青椒按照质量比为4:1进行称量并进行混合，然后在渗透液的温度为35℃，真空箱的真空度为30KPa的条件下进行处理，其中，真空加压方式为脉冲真空方式，具体处理方法为，以前面所述的真空度30KPa对干燥箱进行连续抽真空10min，然后卸为常压保持10min，之后再进行连续抽真空10min，卸为常压保持10min，如此循环的进行真空渗透脱水，，共计真空渗透脱水的时间为80min。When carrying out vacuum osmosis dehydration, the permeate and the green pepper are weighed and mixed according to the mass ratio of 4:1, and then the temperature of the permeate is 35°C, and the vacuum of the vacuum box is 30KPa. , the vacuum pressurization method is the pulse vacuum method. The specific treatment method is to continuously evacuate the drying box for 10 minutes with the vacuum degree 30KPa mentioned above, then unload it to normal pressure and keep it for 10 minutes, and then continue to vacuumize it for 10 minutes. The normal pressure is maintained for 10 minutes, and the vacuum osmosis dehydration is carried out in such a cycle. The total time of the vacuum osmosis dehydration is 80 minutes.
步骤4，热风干燥：将真空渗透脱水后的青椒单层平铺于物料盘中，然后放入干燥箱中进行热风干燥，热风温度为60℃，热风风速为2.0m/s，干燥至含水率为40％时停止干燥；Step 4, hot air drying: Spread the green peppers after vacuum infiltration and dehydration in a single layer on the material tray, and then put them in a drying oven for hot air drying. The temperature of the hot air is 60°C, and the speed of the hot air is 2.0m/s. Stop drying when it is 40%;
步骤5，真空干燥：将热风干燥后的青椒进行真空干燥，真空干燥箱内的真空度为20KPa，温度为65℃，干燥至青椒含水量为5％即停止干燥；Step 5, vacuum drying: vacuum-dry the green pepper after hot air drying, the vacuum degree in the vacuum drying box is 20KPa, the temperature is 65°C, and the drying is stopped until the water content of the green pepper is 5%;
步骤6，包装与贮存：将干燥后的青椒用食品专用袋包装，真空包装机抽真空后封口包装，在避光、干燥处储藏。Step 6, packaging and storage: the dried green peppers are packaged in special food bags, sealed and packaged after vacuuming by a vacuum packaging machine, and stored in a dark and dry place.
实施例4Example 4
步骤1，对青椒进行预处理，选择新鲜、色泽均匀、皮薄、无病斑、无腐烂的青椒，用清水清洗干净，去除青椒的蒂和内部的籽，沥干后均匀切为4～8mm的丝状备用；Step 1. Pre-treat the green peppers. Choose fresh green peppers with uniform color, thin skin, no disease spots, and no rot. Wash them with clean water, remove the stalks and internal seeds of the green peppers, and cut them into 4-8mm evenly after draining. The filamentary spare;
步骤2，对青椒进行护色处理，将预处理后的青椒进行护色处理，护色液按照以下的组份组成：柠檬酸0.20％，抗坏血酸0.35％、葡萄糖酸锌0.50％，其余为水，以上各组分含量之和为100％。按照液料比5:1的比例进行浸泡护色，溶液温度为20℃，护色处理的时间为35min，然后将护色处理完后的青椒用清水喷淋，沥干；经过护色处理，能最大限度地保留青椒中的叶绿素，使其干燥后的颜色与新鲜青椒颜色相差不多；Step 2: Carry out color protection treatment on the green peppers, and perform color protection treatment on the pretreated green peppers. The color protection solution is composed of the following components: 0.20% citric acid, 0.35% ascorbic acid, 0.50% zinc gluconate, and the rest is water. The sum of the contents of the above components is 100%. Soak and protect the color according to the ratio of liquid to material 5:1, the solution temperature is 20°C, and the color protection treatment time is 35 minutes, then spray the green peppers after the color protection treatment with clear water and drain; after the color protection treatment, It can keep the chlorophyll in the green pepper to the greatest extent, so that the color after drying is almost the same as that of fresh green pepper;
步骤3，真空渗透脱水，将护色处理后的青椒置于真空箱中进行真空渗透脱水，渗透液由如下的组份组成，其中氯化钠10％，蔗糖40％，其余为水，以上各组分的含量为100％。Step 3, vacuum osmosis dehydration, the green pepper after the color protection treatment is placed in a vacuum box for vacuum osmosis dehydration, the infiltration solution is composed of the following components, wherein sodium chloride is 10%, sucrose is 40%, and the rest is water. The content of the components is 100%.
在进行真空渗透脱水时，将渗透液和青椒按照质量比为4:1进行称量并进行混合，然后在渗透液的温度为40℃，真空箱的真空度为25KPa的条件下进行处理，其中，真空加压方式为脉冲真空方式，具体处理方法为，以前面所述的真空度25KPa对干燥箱进行连续抽真空10min，然后卸为常压保持10min，之后再进行连续抽真空10min，卸为常压保持10min，如此循环的进行真空渗透脱水，共计真空渗透脱水的时间为100min。When carrying out vacuum osmosis dehydration, the permeate and the green pepper are weighed and mixed according to the mass ratio of 4:1, and then the temperature of the permeate is 40°C, and the vacuum of the vacuum box is 25KPa. , the vacuum pressurization method is the pulse vacuum method. The specific treatment method is to continuously evacuate the drying box for 10 minutes with the vacuum degree 25KPa mentioned above, then unload it to normal pressure and keep it for 10 minutes, and then continue to vacuumize it for 10 minutes. The normal pressure is maintained for 10 minutes, and the vacuum osmosis dehydration is carried out in such a cycle, and the total time of the vacuum osmosis dehydration is 100 minutes.
步骤4，热风干燥：将真空渗透脱水后的青椒单层平铺于物料盘中，然后放入干燥箱中进行热风干燥，热风温度为60℃，热风风速为2.2m/s，干燥至含水率为45％时停止干燥；Step 4, hot air drying: Spread the green peppers after vacuum infiltration and dehydration in a single layer on the material tray, and then put them in a drying oven for hot air drying. The temperature of the hot air is 60°C, and the speed of the hot air is 2.2m/s. Stop drying when it is 45%;
步骤5，真空干燥：将热风干燥后的青椒进行真空干燥，真空干燥箱内的真空度为30KPa，温度为70℃，干燥至青椒含水量为4％即停止干燥；Step 5, vacuum drying: vacuum-dry the green pepper after hot air drying, the vacuum degree in the vacuum drying box is 30KPa, the temperature is 70°C, and the drying is stopped until the water content of the green pepper is 4%;
步骤6，包装与贮存：将干燥后的青椒用食品专用袋包装，真空包装机抽真空后封口包装，在避光、干燥处储藏。Step 6, packaging and storage: the dried green peppers are packaged in special food bags, sealed and packaged after vacuuming by a vacuum packaging machine, and stored in a dark and dry place.
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| CN201510009897.9ACN104542911B (en) | 2015-01-09 | 2015-01-09 | A kind of Aassociation drying of green pepper |
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| CN201510009897.9ACN104542911B (en) | 2015-01-09 | 2015-01-09 | A kind of Aassociation drying of green pepper |
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