The vegetables dehydration and physical and chemical properties
writer :Jiade Food ; Date:2016-10-18 15:46
1, the physical characteristics of vegetable dehydrationThe water content is reduced to 4%~13% of dehydrated vegetables, water activity dropped to about 0.7, the microorganism and enzyme inactive products, sealing or vacuum packaging can be preserved for a long time as 2~3 years; compared with fresh raw materials, reduce the quality of products are generally 10~20 times; 3~10min complex can be fresh, rehydration ratio is 1:3.5~10.5, the complex degree is higher than fresh 90%. In addition, vegetable dehydration caused by the environment is not suitable for microbial growth, the ratio of microorganisms, especially the growth and reproduction of pathogenic bacteria, to achieve the effect of preservation, preservation.
2, the chemical characteristics of vegetable dehydration
The organization of vegetable cells after dehydration, cause the change of chemical properties of protein, cell membrane permeability enhancing, cell structure and function change, cell hydrolysis, some storage material and structure material, such as starch, sugar, protein, fatty acid and a small amount of material is decomposed into simpler substances under the action of the enzyme, the decomposition of starch a disaccharide into monosaccharides, glucose, protein and peptides into amino acid, the original acid decomposition results of silicic acid this change can make the improved flavor of dehydrated vegetables, fresh and sweet increased, soluble and unstable component loss, while the smaller insoluble ingredients, mineral loss.
Thus, as a kind of vegetable deep processing products, dehydrated vegetables has the advantages of light weight, convenient consumption, long storage time, no loss of nutrients, is the deep processing of products a great potential for the development of vegetables.