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Method for breaking plant cell wall

A plant cell and plant technology, applied in the fields of plant cells, food science, food preparation, etc., can solve the problems of difficult storage, poor wall-breaking effect, and large loss of nutrients, and is beneficial to human health, human absorption, and wall-breaking. good effect

Inactive Publication Date: 2008-03-12
郑铁钢 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing fruit and vegetable products are usually fried or dried, and the nutrients (especially vitamins and trace elements) lose a lot during the processing, so the human body can only absorb 2.03% to 2.03% of the nutrients for the processed products. 10%; and the carcinogenic rate of fried food to the human body is about 7 times that of non-fried food, and the taste of dried and processed fruit and vegetable products is poor; at the same time, the shelf life of such processed products is short and difficult to store
[0003] In order to increase the human body's absorption of the nutrient components of plant products, there have been techniques for breaking plant cell walls at home and abroad, such as: freezing broken walls and grinding broken walls; but their cell wall breaking rate is only about 40%. The effect is poor, which is not conducive to the full absorption and utilization of plant nutrients by the human body; and the water content is high, the product shelf life is short, and it is not easy to store. In order to improve its storage time, these products sold on the existing market contain additives ( such as preservatives)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1. crisp mulberry leaves

[0018] 1) Get 100Kg of mulberry leaves, clean them, complete them in boiling water for 2 seconds (1-5 seconds are all acceptable), dry them, select and remove the injured leaves and petioles, so that the water content of the mulberry leaves is 18% (weight);

[0019] 2) Put the mulberry leaves into the pressure tank and heat slowly, so that the temperature in the pressure tank rises to 65°C within 15 minutes (during the heating process, a large amount of mist-like water vapor is formed in the pressure tank, when the water vapor begins to condense into When the water drops, the pressure of the tank body rises to about 0.2MPa, and the tank body naturally boosts the pressure to end), open the vent valve of the pressure tank to exhaust the vacuum tank with a vacuum degree of -0.05MPa, so that the pressure tank is instantly (within 1 second) form a vacuum;

[0020] 3) Keep the temperature in the pressure tank at 65°C for 1 hour, so that ...

Embodiment 2

[0021] Example 2. Crisp apple slices

[0022] 1) Get 100Kg of apples, select and remove diseased fruits, clean, peel, core, slice 3 to 5mm thick, and dry, so that the water content of the apple slices is 25% (weight);

[0023] 2) Put the apple slices into the autoclave and heat slowly, so that the temperature in the autoclave rises to 70°C within 40 minutes (during the heating process, a large amount of mist-like water vapor is formed in the autoclave, when the water vapor begins to condense into When water drops, the pressure in the autoclave rises to about 0.25MPa, and the pressure in the autoclave ends naturally), and the vent valve of the autoclave is opened to exhaust the vacuum tank with a vacuum degree of -0.09MPa, so that the autoclave is instantly (about 5 seconds) ) to form a vacuum;

[0024] 3) Keep the temperature in the autoclave at 70°C for 1.5 hours, so that the water content of the apple slices is 4%; close the vent valve of the autoclave, and in a closed stat...

Embodiment 3

[0025] Embodiment 3. crisp wolfberry

[0026] 1) Get 100Kg of Lycium barbarum, select and remove diseased fruit, clean and dry, so that the water content of Lycium barbarum is 19% (weight);

[0027] 2) Put wolfberries in the autoclave and heat slowly, so that the temperature in the autoclave rises to 68°C within 35 minutes (during the heating process, a large amount of mist-like water vapor is formed in the autoclave, when the water vapor begins to condense into water droplets , the pressure in the autoclave rises to about 0.18MPa, and the pressure in the autoclave ends naturally), and the vent valve of the autoclave is opened to exhaust the air in the vacuum tank with a vacuum degree of -0.07MPa, so that the pressure in the autoclave is instantaneous (about 10 seconds) form a vacuum;

[0028] 3) Keep the temperature in the autoclave at 68°C for 1.8 hours, so that the water content of wolfberry is 4%; close the vent valve of the autoclave, and in a closed state, artificially ...

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Abstract

A method for breaking the wall of plant cell in order to increase the nutritive value of plant includes such steps as washing raw plant, baking until its water content is 15-40%, heating in pressure tank at 50-80 deg.C for 10-40 min, vacuumizing for 1-3 hr, and cooling.

Description

technical field [0001] The invention relates to the processing of plant agricultural by-products, in particular to a method for breaking plant cells (walls). Background technique [0002] Existing fruit and vegetable products are usually fried or dried, and the nutrients (especially vitamins and trace elements) lose a lot during the processing, so the human body can only absorb 2.03% to 2.03% of the nutrients for the processed products. 10%; and the carcinogenic rate of fried food to human body is about 7 times that of non-fried food, and the fruit and vegetable products of drying process, its mouthfeel is relatively poor; [0003] In order to increase the human body's absorption of the nutrient components of plant products, there have been techniques for breaking plant cell walls at home and abroad, such as: freezing broken walls and grinding broken walls; but their cell wall breaking rate is only about 40%. The effect is poor, which is not conducive to the full absorption...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29C12N5/04A23L33/00
Inventor 郑铁钢许思明
Owner 郑铁钢
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