Vegetable Processing Technology
After harvesting, fresh vegetables are processed and processed into various processed products that can be stored for a long period of time and can be accessed at any time. In modern food industry, vegetable processing has become an important aspect of processing technology.
Vegetable processed products can be divided into five categories according to their processing principles and technological characteristics, namely, fat, sugar, dried, canned and quick-frozen vegetables. Fats and sugars are the traditional processing methods in China. The following sections mainly introduce new processing technologies for dehydrated vegetables (dried vegetables), canned vegetable juices, and quick-frozen vegetables that have developed rapidly and are in great demand in recent years.
Dehydrated Vegetable Processing Technology Dehydrated vegetables, also known as rehydration vegetables, are dried vegetables that are produced using natural or artificial methods to remove most of the water. Dehydrated vegetables have the characteristics of delicious color and delicious taste, less nutrient loss, no refrigeration, long storage period, strong rehydration ability, and convenient consumption. In recent years, the demand for dehydrated vegetables in the international market has increased dramatically, and is estimated at more than 100,000 tons per year. China's export volume is more than 20,000 tons. The main varieties are carrots, edible fungi, onions, garlic, pepper, lily, spinach, cabbage, cabbage and ginger.
Dehydrated dry commonly used methods are natural drying and artificial dehydration two. Artificial dehydration includes oven drying, microwave drying, expanded drying, infrared and far-infrared drying, and vacuum drying. At present, the more advanced artificial dehydration is the vacuum vacuum dehydration method. The product can not only retain the original color, fragrance, sputum, shape of fresh vegetables, but also has the ideal rapid rehydration. The process flow is: Raw material selection → cleaning → peeling → cutting → blanching → cooling → draining → freezing → vacuum drying → sorting → packaging. The following describes the processing technology of this method.
(1) The raw materials selected for leafy vegetables should not be processed more than 24 hours from harvesting, and the yellowish and rotten parts should be excluded. Root vegetables should be excluded from foreign products and rot components, and grading should be carried out at a level of 8 maturity, which should not be used when they are too mature or unripe.
(b) The purpose of cleaning is to remove soil, impurities, and residues of chemicals on the surface of vegetables. It can be soaked with 0.05%~0.1% high anchoring acid solution or 0.06% bleach solution for a few minutes, then rinsed with water to play a bactericidal effect.
(iii) The peeled root vegetables should be peeled and can be artificially and mechanically peeled with a chemical alkali solution. The loss rate of chemically debarked raw materials is low, but it is difficult to completely avoid the alkali residue. In order to protect the health of consumers, it is advisable to use artificial peeling or mechanical peeling. After peeling, it must be immersed in clean water or color protection solution immediately to prevent browning.
(4) Dividing and forming According to the requirements of the market, the vegetables are cut into certain forms (grainy, flaky, etc.), and the easily browned vegetables should be immediately immersed in the color-protecting liquid.
(e) Blinding generally uses boiling water or hot water for blanching. The water temperature varies from vegetable to vegetable, ranging from 80 °C to 1 ∞ °C. The time varies from a few seconds to several minutes. When blanching, add a small amount of salt, sugar or organic acid to the water to improve the color and hardness of the vegetables.
(6) Cooling and blanching should be cooled immediately. The shorter the cooling time, the better. There are water cooling or ice water cooling.
(7) Drain the vegetables after cooling. The surface will condense some water droplets, causing the frozen vegetables to clump together. Therefore, the cooled vegetables should be drained with a centrifuge.
(h) Freeze and freeze the vegetables after draining. The freezing temperature is generally -30 °C to prepare for the next vacuum drying.
(9) Vacuum drying (sublimation and dehydration)
The pre-frozen vegetables are placed in a vacuum container and the pressure in the container is reduced to below the triple point by means of a vacuum system. The heating system supplies heat to the material, so that the material moisture is gradually sublimated and dried to the desired moisture end point.
(10) The products after classification and measurement of freeze-dried products shall be classified and checked immediately, and impurities and other foreign products shall be removed and accurately weighed according to the requirements and put into packaging bags.
( eleven) packaging with a double plastic bag vacuum packaging. If you want to better prevent the product from oxidative browning, you can use nitrogen-filled packaging, package it into a carton and store it in storage.
Vegetable juice canning technology Vegetable juice beverage is a kind of natural nutrition drink that is popular among consumers at home and abroad. Demand has increased rapidly in recent years, particularly in Germany, the United States, and other Western European countries. The main varieties currently widely used as canned vegetable juices are the carrot nuts and tomatoes. The processing flow is: Raw material selection→cleaning, peeling→dressing, dicing→blanching→juicing, fine filtration→adjustment→preparation sterilization→canning, sealing→sterilization→cooling.
(1) Raw material selection Select fresh raw materials that are fully matured, unsynthesized, damaged, free from decay, and free of pests and diseases.
(2) Washing and peeling raw materials are rinsed in the rinsing pool with tap water meeting the drinking standards, and then rinsed thoroughly with running water.
Remove surface sediment and impurities. The tomatoes can be peeled off with lye or hot iron after cleaning.
(C) Trimming, cutting to remove parts that do not meet the processing requirements, cut into small pieces or small pieces.
(4) The raw materials for the blanching are precooked in 2 to 3 times boiling water for 3 minutes to 5 minutes or steam for about 10 minutes to suppress the oxidase activity and soften the tissue.
(v) There are two types of juice extraction methods. One is the use of a spiral juicer for juice extraction to obtain the original pulp. The other is the enzyme liquefaction method developed in recent years, which greatly increases the yield of juice.
(6) Fine filter The puree obtained after juicing is sent to the fine filter to remove the slag and suspended solids to obtain the original juice. If fine granules and insoluble suspensions still remain in the juice after fine filtration, they must be further separated by a high-speed centrifuge.
(7) To improve the storage and flavor of vegetable juice, appropriate additives can be added. Tomato juice additives more salt, add about 0.5% O
(8) The prepared sterilized vegetable juice is susceptible to microbiological contamination, and is itself viscous and poor in thermal conductivity. If the sterilizing after canning requires a lot of time, it should be immediately sterilized at a high temperature before canning. The temperature is 118 °C ~122 °C, time 40 seconds ~60 seconds.
(9) Canning, sealing, and pre-sterilizing vegetable juices shall be quickly cooled to 90 °C to 95 °C, canisters, exhausted and sealed.
(10) Sterilization must be carried out after sterilizing and cooling cans, continue to maintain at 90 °C to 95 °C, sterilize for 20 minutes to 30 minutes, and then rapidly cool to below 35 °C, which means that they are finished products. The finished product should be kept in a cold store.
Fast-frozen vegetable processing technology Quick-frozen vegetables can maintain the original color, aroma, taste and nutritive substances to a large extent. It is the best method for maintaining the natural characteristics and nutritional value of vegetables in the vegetable processing industry. With the popularity of refrigeration equipment and microwave ovens in foreign countries, the sales volume of quick-frozen vegetables is increasing day by day. According to the statistics of the 1990s, the demand for quick-frozen vegetables in the world is increasing at a rate of about 30%. Therefore, quick-frozen vegetables have good prospects for development. Larger varieties include beans, sweet corn, mushrooms, asparagus, bamboo shoots, broccoli, garlic sprouts, and horseshoe. The main export area of ​​frozen vegetables in China is Japan, followed by the United States, followed by Germany and Hong Kong. The process of quick-frozen vegetables is: raw material selection → cleaning → grading → blanching → cooling → quick freezing → packaging → refrigeration.
(I) Raw material selection China's quick-frozen vegetables are almost all used for export. Due to the relatively high quality requirements in the international market, the raw materials used for quick freezing require that the pesticide residues do not exceed the standard, there is no bacterial contamination, the quality is good, and the freshness is good.
(II) After washing and grading raw materials are harvested, they should be quickly transported to the processing site for cooling and cooling with cold water or ice water, and grading as required.
(c) Blanching and blanching is a key technology in the quick freezing process. Blanching is usually performed at about 100 °C. The blanching time depends on the variety and maturity, generally 3 minutes to 5 minutes.
(d) After cooling and blanching, cool with ice water immediately to avoid the residual heat from continuing to function. The temperature before freezing is required to be controlled below 10 °C to prevent the growth of microorganisms and also to increase the freezing speed.
(e) Quickly freeze the product and put it into the quick-freezing room at -30 °C as soon as possible after cooling and drying, so that the product center temperature will be lowered to -18 °C in a short time.
(vi) After quick-frozen packaged and refrigerated products, they are packaged at about 5 °C and then transferred to a 18 °C cold storage. The fluctuation of temperature is controlled within 2 °C.
Vegetable processed products can be divided into five categories according to their processing principles and technological characteristics, namely, fat, sugar, dried, canned and quick-frozen vegetables. Fats and sugars are the traditional processing methods in China. The following sections mainly introduce new processing technologies for dehydrated vegetables (dried vegetables), canned vegetable juices, and quick-frozen vegetables that have developed rapidly and are in great demand in recent years.
Dehydrated Vegetable Processing Technology Dehydrated vegetables, also known as rehydration vegetables, are dried vegetables that are produced using natural or artificial methods to remove most of the water. Dehydrated vegetables have the characteristics of delicious color and delicious taste, less nutrient loss, no refrigeration, long storage period, strong rehydration ability, and convenient consumption. In recent years, the demand for dehydrated vegetables in the international market has increased dramatically, and is estimated at more than 100,000 tons per year. China's export volume is more than 20,000 tons. The main varieties are carrots, edible fungi, onions, garlic, pepper, lily, spinach, cabbage, cabbage and ginger.
Dehydrated dry commonly used methods are natural drying and artificial dehydration two. Artificial dehydration includes oven drying, microwave drying, expanded drying, infrared and far-infrared drying, and vacuum drying. At present, the more advanced artificial dehydration is the vacuum vacuum dehydration method. The product can not only retain the original color, fragrance, sputum, shape of fresh vegetables, but also has the ideal rapid rehydration. The process flow is: Raw material selection → cleaning → peeling → cutting → blanching → cooling → draining → freezing → vacuum drying → sorting → packaging. The following describes the processing technology of this method.
(1) The raw materials selected for leafy vegetables should not be processed more than 24 hours from harvesting, and the yellowish and rotten parts should be excluded. Root vegetables should be excluded from foreign products and rot components, and grading should be carried out at a level of 8 maturity, which should not be used when they are too mature or unripe.
(b) The purpose of cleaning is to remove soil, impurities, and residues of chemicals on the surface of vegetables. It can be soaked with 0.05%~0.1% high anchoring acid solution or 0.06% bleach solution for a few minutes, then rinsed with water to play a bactericidal effect.
(iii) The peeled root vegetables should be peeled and can be artificially and mechanically peeled with a chemical alkali solution. The loss rate of chemically debarked raw materials is low, but it is difficult to completely avoid the alkali residue. In order to protect the health of consumers, it is advisable to use artificial peeling or mechanical peeling. After peeling, it must be immersed in clean water or color protection solution immediately to prevent browning.
(4) Dividing and forming According to the requirements of the market, the vegetables are cut into certain forms (grainy, flaky, etc.), and the easily browned vegetables should be immediately immersed in the color-protecting liquid.
(e) Blinding generally uses boiling water or hot water for blanching. The water temperature varies from vegetable to vegetable, ranging from 80 °C to 1 ∞ °C. The time varies from a few seconds to several minutes. When blanching, add a small amount of salt, sugar or organic acid to the water to improve the color and hardness of the vegetables.
(6) Cooling and blanching should be cooled immediately. The shorter the cooling time, the better. There are water cooling or ice water cooling.
(7) Drain the vegetables after cooling. The surface will condense some water droplets, causing the frozen vegetables to clump together. Therefore, the cooled vegetables should be drained with a centrifuge.
(h) Freeze and freeze the vegetables after draining. The freezing temperature is generally -30 °C to prepare for the next vacuum drying.
(9) Vacuum drying (sublimation and dehydration)
The pre-frozen vegetables are placed in a vacuum container and the pressure in the container is reduced to below the triple point by means of a vacuum system. The heating system supplies heat to the material, so that the material moisture is gradually sublimated and dried to the desired moisture end point.
(10) The products after classification and measurement of freeze-dried products shall be classified and checked immediately, and impurities and other foreign products shall be removed and accurately weighed according to the requirements and put into packaging bags.
( eleven) packaging with a double plastic bag vacuum packaging. If you want to better prevent the product from oxidative browning, you can use nitrogen-filled packaging, package it into a carton and store it in storage.
Vegetable juice canning technology Vegetable juice beverage is a kind of natural nutrition drink that is popular among consumers at home and abroad. Demand has increased rapidly in recent years, particularly in Germany, the United States, and other Western European countries. The main varieties currently widely used as canned vegetable juices are the carrot nuts and tomatoes. The processing flow is: Raw material selection→cleaning, peeling→dressing, dicing→blanching→juicing, fine filtration→adjustment→preparation sterilization→canning, sealing→sterilization→cooling.
(1) Raw material selection Select fresh raw materials that are fully matured, unsynthesized, damaged, free from decay, and free of pests and diseases.
(2) Washing and peeling raw materials are rinsed in the rinsing pool with tap water meeting the drinking standards, and then rinsed thoroughly with running water.
Remove surface sediment and impurities. The tomatoes can be peeled off with lye or hot iron after cleaning.
(C) Trimming, cutting to remove parts that do not meet the processing requirements, cut into small pieces or small pieces.
(4) The raw materials for the blanching are precooked in 2 to 3 times boiling water for 3 minutes to 5 minutes or steam for about 10 minutes to suppress the oxidase activity and soften the tissue.
(v) There are two types of juice extraction methods. One is the use of a spiral juicer for juice extraction to obtain the original pulp. The other is the enzyme liquefaction method developed in recent years, which greatly increases the yield of juice.
(6) Fine filter The puree obtained after juicing is sent to the fine filter to remove the slag and suspended solids to obtain the original juice. If fine granules and insoluble suspensions still remain in the juice after fine filtration, they must be further separated by a high-speed centrifuge.
(7) To improve the storage and flavor of vegetable juice, appropriate additives can be added. Tomato juice additives more salt, add about 0.5% O
(8) The prepared sterilized vegetable juice is susceptible to microbiological contamination, and is itself viscous and poor in thermal conductivity. If the sterilizing after canning requires a lot of time, it should be immediately sterilized at a high temperature before canning. The temperature is 118 °C ~122 °C, time 40 seconds ~60 seconds.
(9) Canning, sealing, and pre-sterilizing vegetable juices shall be quickly cooled to 90 °C to 95 °C, canisters, exhausted and sealed.
(10) Sterilization must be carried out after sterilizing and cooling cans, continue to maintain at 90 °C to 95 °C, sterilize for 20 minutes to 30 minutes, and then rapidly cool to below 35 °C, which means that they are finished products. The finished product should be kept in a cold store.
Fast-frozen vegetable processing technology Quick-frozen vegetables can maintain the original color, aroma, taste and nutritive substances to a large extent. It is the best method for maintaining the natural characteristics and nutritional value of vegetables in the vegetable processing industry. With the popularity of refrigeration equipment and microwave ovens in foreign countries, the sales volume of quick-frozen vegetables is increasing day by day. According to the statistics of the 1990s, the demand for quick-frozen vegetables in the world is increasing at a rate of about 30%. Therefore, quick-frozen vegetables have good prospects for development. Larger varieties include beans, sweet corn, mushrooms, asparagus, bamboo shoots, broccoli, garlic sprouts, and horseshoe. The main export area of ​​frozen vegetables in China is Japan, followed by the United States, followed by Germany and Hong Kong. The process of quick-frozen vegetables is: raw material selection → cleaning → grading → blanching → cooling → quick freezing → packaging → refrigeration.
(I) Raw material selection China's quick-frozen vegetables are almost all used for export. Due to the relatively high quality requirements in the international market, the raw materials used for quick freezing require that the pesticide residues do not exceed the standard, there is no bacterial contamination, the quality is good, and the freshness is good.
(II) After washing and grading raw materials are harvested, they should be quickly transported to the processing site for cooling and cooling with cold water or ice water, and grading as required.
(c) Blanching and blanching is a key technology in the quick freezing process. Blanching is usually performed at about 100 °C. The blanching time depends on the variety and maturity, generally 3 minutes to 5 minutes.
(d) After cooling and blanching, cool with ice water immediately to avoid the residual heat from continuing to function. The temperature before freezing is required to be controlled below 10 °C to prevent the growth of microorganisms and also to increase the freezing speed.
(e) Quickly freeze the product and put it into the quick-freezing room at -30 °C as soon as possible after cooling and drying, so that the product center temperature will be lowered to -18 °C in a short time.
(vi) After quick-frozen packaged and refrigerated products, they are packaged at about 5 °C and then transferred to a 18 °C cold storage. The fluctuation of temperature is controlled within 2 °C.
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