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Composite vegetable powder products and method for preparing the same

A vegetable powder and product technology, applied in food preparation, preservation of fruits/vegetables by dehydration, preservation of fruits/vegetables by freezing/refrigeration, etc. Improve the balance of human diet, maintain human health, and the effect of reasonable compatibility

Inactive Publication Date: 2008-01-02
SHANGHAI RIYI AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] At present, only a small number of enterprises use fresh vegetables as raw materials and adopt vacuum freeze-drying technology to produce dehydrated vegetable products. However, the selected vegetable varieties are relatively single, and they lack the functionality and pertinence of health food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Broccoli, Brussels sprouts, savoy cabbage and shepherd's purse compound powder product and its preparation.

[0059] Harvest and select raw materials of broccoli leaves, stems and side branches, put the raw materials in a vacuum pre-cooling chamber, vacuum pre-cool for 10 minutes, cool the raw materials to -1°C, wash the raw materials with clean water, and wash them in 2% salt water Soak in water for 20 minutes, after soaking, further wash with water, use steam blanching to blanch the raw materials, the blanching temperature is 90°C, and the blanching time is 1 minute. Add L-sodium ascorbate during the blanching process, and the addition amount is 0.1g / kg, after blanching, use cold water spray cooling to immediately cool the raw materials down to 0°C in a short time, cut the raw materials into 6mm slices and 10mm cubes, and put the sliced / block raw materials into a freeze-drying box cooled to -25°C The shelf is frozen, the freezing temperature is -20°C, freezing for 1 ...

Embodiment 2

[0063] Compound powder products of broccoli, purple cabbage, spore cabbage and shepherd's purse and their preparation.

[0064] Harvest and select raw materials of broccoli leaves, stems and side branches, put the raw materials in a vacuum pre-cooling chamber, vacuum pre-cool for 20 minutes, cool the raw materials to 0°C, wash the raw materials with clean water, wash them in 3% salt water Soak for 30 minutes, after soaking, wash with clean water further, use steam blanching to blanch the raw materials, the blanching temperature is 100°C, the blanching time is 2 minutes, add L-sodium ascorbate during the blanching process, the addition amount is 0.3g / kg , After blanching, use cold air to cool immediately, so that the raw material will drop to 5°C in a short time, cut the raw material into 7mm slices and 11mm cubes, and put the sliced / block raw material into the shelf of the freeze-drying box whose temperature is lowered to -30°C Freeze, the freezing temperature is -25°C, freeze...

Embodiment 3

[0068] Compound powder products of broccoli, Brussels sprouts, cauliflower, purple cabbage and savoy cabbage and their preparation.

[0069] Harvest and select raw materials of broccoli leaves, stems and side branches, put the raw materials in a vacuum pre-cooling chamber, vacuum pre-cool for 30 minutes, cool the raw materials to 1°C, wash the raw materials with clean water, wash them in 4% salt water Soak for 40 minutes, after soaking, further wash with water, use steam blanching to blanch the raw materials, the blanching temperature is 105°C, and the blanching time is 3 minutes. Add L-sodium ascorbate during the blanching process, and the addition amount is 0.5g / kg , After blanching, use cold water spray cooling to cool immediately, so that the raw material will drop to 10°C in a short time, cut the raw material into 7mm thin slices and 11mm squares, and put the sliced / block raw material into a freeze-drying box cooled to -30°C for storage The plate is frozen at -30°C for 2 ...

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PUM

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Abstract

The invention relates to a kind of compound vegetable powder and the production method. The comprised components and their weight proportion are as follows: cabbage powder 20-85%, west orchid powder 0-50%, and other vegetable powder of cruciferae 0-30%. The method comprises following steps: picking raw material, selecting, pre-cooling, washing, blanching, cooling, cutting to sheet or block, freezing, subliming drying, hydrolyzing drying, grinding, matching, vacuum packing. The product is characterized by reasonable matching, flavor for absorption, health-care effect. The process is reasonable and the nutrition and biological activity in vegetable are retained at maximum degree because of the vacuum freezing technique.

Description

technical field [0001] The invention relates to a vegetable deep-processing product and a preparation method thereof, in particular to a compound vegetable deep-processing product and a preparation method thereof. Background technique [0002] my country is a big country of agricultural products, with abundant production and variety resources. With the gradual increase in output in recent years, market consumption has become the main bottleneck affecting and restricting the vegetable planting industry. After joining the WTO, the vegetable industry has obvious advantages in development and competition. Since fresh vegetables are living bodies, they are not suitable for preservation, and they are prone to heat and rot or loss of nutrients. At the same time, they are affected by seasonal and regional production. Therefore, the market potential of vegetable preservation and deep processing is huge, and it is imperative to solve the problems of vegetable preservation and deep p...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/03A23B7/04A23B7/02A23L19/00A23L29/00
Inventor 张元翔
Owner SHANGHAI RIYI AGRI TECH
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