Whitening processing technology of lily

Lily is one of the important health vegetables. Traditionally, the lily is blanched after harvest and dried in the sun. The lily dried by this method still has a high water content, is not resistant to storage and is prone to discoloration. In the past, people used sulfur fumigation method to maintain the whiteness of lily, but this method of processing lily is harmful to people's health. The method of dehydration is adopted to dry lily, the moisture content is low, and after color protection, blanching and dehydration, it is not easy to change color, which solves the problem of quality safety affected by sulfur fumigation.

1. Process flow. Fresh lily bulb → material selection → cleaning → peeling and color protection → blanching enzyme → cold water rinsing → draining surface moisture → loading and loading → hot air circulation drying → selection and classification → packaging → sealing → warehousing → finished product.

2. Select cleaning. Select 150g or more, individual hypertrophy, fresh, no discoloration, no moth, no damage, excellent quality of Baihe raw materials. Then wash away the dirt and impurities on the bulb surface with clean water.

3. Peel and protect the color. Remove the old scales and stem chassis manually, peel the scales, grade the scales according to different sizes, and then put them into the color expanding solution to protect the color, so as to avoid browning the scales due to exposure to sunlight.

4. Blanching kills enzymes. Blanching enzyme can be tilted in stainless steel open pot, water is generally 4 times the scale, feeding amount should not be too much, otherwise it is not easy to blanch evenly. Turn on the steam to boil the water in the pot, put the scales into it (it is best to put the scales into a special bamboo container or stainless steel container in advance), mix well, and observe that when the water in the pot boils twice, the scales should be taken out immediately to reach the standard of not rotten at the beginning of ripening. The operation of blanching enzyme should be mastered well. If the blanching temperature and time are not reached, oxidation browning will occur during the drying process; if the blanching is excessive, the scales will be boiled, and the scales will be easily cracked or formed after drying, and the color will be deepened, affecting the appearance quality of the products.

5. Cold water rinse. Rinse scalded scales in running cold water until cool, remove and drain.

6. Hot air drying. Pour the scales drained of surface moisture into the foil, buckle evenly, load on the drying car, push into the drying equipment for hot air circulation drying. The temperature is controlled at 60~70℃, and the vehicle is turned once per hour. Dry until the water content of the scales reaches about 10%, and touch the scales to the degree of crispness, that is, complete the dehydration process.

7. Cooling stages. After the dried lily slices are cooled to room temperature, they are classified manually. White and complete color, large and thick as a product, small pieces and fragments for the third grade, the rest for the second grade.

8. Sensory indicators. White or slightly yellow, slightly early and transparent meat; scaly, dry, slightly tough meat, with lily's unique taste and smell; moisture not exceeding 14%, impurities controlled below 0.5%, sulfur dioxide greater than or equal to 30mg/kg, arsenic (calculated as As) less than or equal to 0.5 mg/kg, lead (calculated as Pb) less than 1.0 mg/kg.

9. Packing and warehousing. After classification, immediately pack and seal to prevent moisture absorption and bacterial contamination. Store in a ventilated cool warehouse to prevent moth infestation and mildew.