催化式红外干法杀青同步脱水对叶菜干燥影响的研究

Study of Infrared Dry-Blanching and Dehydration on Leaf Vegetables

摘要:

脱水蔬菜加工需要杀青和干燥2个阶段，传统加工方法存在耗水量大、能耗高、产品品质差、污染重等缺点。采用催化式红外干法杀青同步脱水技术，对叶菜类蔬菜（大葱、香葱、紫甘蓝、韭菜、生菜）进行加工处理，分别对蔬菜POD酶活酶钝化情况、水分去除情况和干燥速率情况进行研究；对蔬菜维生素C保留率和颜色等质量指标进行考察。研究表明：5种叶菜类蔬菜经过催化式红外杀青处理后POD酶活残留率稳定在20%左右，达到了预期效果；蔬菜杀青灭酶的同时，去除部分水分，起到干燥的作用；得到不同蔬菜催化式红外最佳杀青工艺条件，在此条件下得到杀青产品质量高。

Abstract:

Blanching and drying are two essential processing steps of dehydrated vegetables. The conventional methods have many disadvantages of time-consuming，high energy consumption，low product quality，as well as heavy pollution to environment. This study investigated the infrared dry-blanching and dehydration on leafy vegetables. The characteristics of vegetables were determined via the measurement of peroxidase（POD） activity，the changes on Vitamin C content and leaf color. The study showed that the POD activities of five selected vegetables were reduced to about 20% of their initial activity with infrared dry-blanching. Meanwhile，infrared dry-blanching also can remove partial moisture from vegetables and retain the high quality. In addition，the optimal conditions of infrared dry-blanching on the five different vegetables were also obtained from this study.