黄花菜杀青脱水工艺研究进展

Research Progress on the Killing and Dewatering Technology of Daylily

近年来干黄花菜行业市场规模及价格走势均持续升高,行业整体发展前景良好。我国对黄花菜杀青脱水工艺研究较多,存在工艺多且复杂等问题,黄花菜制备干菜行业应更多聚焦研究最佳杀青脱水工艺。本文总结了黄花菜的主要杀青方式(熏蒸杀青、蒸汽热风杀青、网带连续杀青)及其原理、优缺点和应用情况,并分析了黄花菜主要脱水方式(日晒干制法、热风脱水法、烘干箱烘干法、微波脱水法、真空冷冻脱水法、中波红外脱水法)及其原理、优缺点和应用情况。综合分析得到,根据黄花菜种植地区不同,杀青方式更多采用蒸汽蒸制杀青工艺,然后采用红外脱水与热风脱水相结合的脱水加工工艺,两种工艺的结合使鲜黄花菜脱水率提高。

In recent years,the market size and price trend of the dried daylily industry have continued to increase,and the overall development prospects of the industry are good.There is a lot of research on the technology of killing and dehydrating daylily in China,which has many and complex problems.The industry of preparing dried daylily should focus more on researching the best killing and dehydrating technology.This article summarized the main killing of daylily(fumigation disinfection,steam hot air disinfection,and continuous disinfection with mesh)and their principles,advantages,disadvantages,and applications.It also analyzed the main dehydration methods of daylily(sun drying method,hot air dehydration method,oven drying method,microwave dehydration method,vacuum freezing dehydration method,and medium wave infrared dehydration method)and their principles,advantages,disadvantages,and applications.A comprehensive analysis was conducted to obtain the results,according to the different regions where daylily was grown,steam steaming was more commonly used to kill green vegetables,followed by a dehydration process that combined infrared dehydration and hot air dehydration.The combination of the two processes resulted in high dehydration efficiency for fresh daylily.