Production method of instant burdock flavor powder

A production method and technology of burdock, applied in the field of preparation of fruit and vegetable powder, can solve the problems of less development of new products, restricting the development of burdock market, backward burdock processing technology, etc., and achieve good promotion and application value, better flavor, and the effect of increasing appetite

Inactive Publication Date: 2009-10-21
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Japan consumes 200,000 to 300,000 tons of burdock every year, and each person consumes more than 1kg of burdock per year, while the annual consumption of burdock in my country is less than 150,000 tons. Although people in various countries have different dietary concepts, the processing technology of burdock in my country is backward, and the development of new products is less, which also restricts development of the burdock market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042](1) Take 1000g burdock and wash it with clear water, manually peel the skin, put the peeled burdock into the soaking solution containing 0.05% vitamin C and 0.05% citric acid to protect the color, cut it into 3mm thick burdock slices, and put the peeled burdock in 100 ℃ Pre-boil and sterilize in hot water for 20S, add pure water to 2000g of burdock slices, coarsely pulverize with a beater, and then use high-shear homogeneous wet micro-grinding to make burdock slurry, and finally add 0.03% cellulose as a substrate Enzyme and hemicellulase, enzymolysis at 50 DEG C for 1 hour, to obtain 2000 g of burdock slurry that can pass through a 100 mesh sieve. (2) 80g cucumbers are selected, washed with tap water, cut into 1.5mm thick round slices, pre-boiled and sterilized in hot water at 100°C for 20 seconds, add 1 times the water to the cucumber slices, coarsely crush them with a beater, and finally Shear homogeneous micro-grinding is made the cucumber slurry 160g that can pass th...

Embodiment 2

[0044] (1) Take 1000g burdock and wash it with clear water, manually peel it, put the peeled burdock into the soaking solution containing 0.05% vitamin C and 0.05% citric acid to protect the color, cut it into 2.5mm thick burdock slices, Pre-boil and sterilize in hot water at ℃ for 20S, add pure water to the burdock slices to 2000g, coarsely pulverize them with a beater, and then use high-shear homogeneous wet micro-grinding to make burdock slurry, and finally add 0.02% fiber of the substrate Sulfase and hemicellulase were used for enzymolysis at 50° C. for 2 hours to obtain 2000 g of burdock slurry that could pass through a 100 mesh sieve. (2) 20g sweet potatoes are selected, washed with tap water, peeled, cut into 1.5mm thick round slices, pre-boiled and sterilized in hot water at 100°C for 20 seconds, added 1.5 times of water to cucumber slices, and coarsely crushed with a beater. Finally, use high-shear homogeneous micro-grinding to make 50 g of sweet potato slurry that ca...

Embodiment 3

[0046] (1) Take 1000g burdock and wash it with clear water, manually peel the skin, put the peeled burdock into the soaking solution containing 0.05% vitamin C and 0.05% citric acid to protect the color, cut it into 3mm thick burdock slices, and put the peeled burdock in 100 ℃ Pre-boil and sterilize in hot water for 20S, add pure water to 2000g of burdock slices, coarsely pulverize them with a beater, and then use high-shear homogeneous wet micro-grinding to make burdock slurry, and finally add 0.01% cellulose as a substrate Enzyme and hemicellulase, enzymolysis at 50 DEG C for 2 hours, obtained 2000g of burdock slurry that can pass through a 100 mesh sieve. (2) The pears are selected, washed with tap water, manually removed the core, cut into 40g pear slices with a thickness of 2mm by a slicer, pre-boiled and sterilized in hot water at 95°C for 20S, added 40g of water, beat with a beater, and finally beat with a high-shear pear Cut and homogenize to make 80g of pear slurry th...

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PUM

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Abstract

The invention discloses a production method of instant burdock flavor powder, belonging to the filed of food. The invention uses fresh burdock as a main raw material and maltodextrin, sucrose, milk, cocoa powder, fruit and vegetable and the like as accessories; the raw materials are selected, washed, peeled off, washed, dipped for color conserve, sliced, preliminary cooked for sterilization, smashed, coarsely grinded, homogenized by high-shearing, decomposed by enzyme and the like, and then the obtained product is blended, homogenized by high-shearing, dried by spraying, cooled, packed and the like to obtain the instant burdock flavor powder. The invention is characterized by combining the methods of enzymic reaction and high-shearing homogenizer wet superfine grinding for processing burdock, thus enhancing the fineness of burdock fiber, increasing the instant ability of the product. The invention adopts spray drying for evaporation of water at low drying temperature, therefore, the burdock flavor powder of the invention enjoys good instant ability and color and low waste of nutrient components. Compared with the existing dry ground which is used in the production of instant burdock flavor powder, wet grinding can save electricity by over 10% and steam by over 30% in producing a ton of the product.

Description

technical field [0001] The invention relates to a preparation method of fruit and vegetable powder, in particular to a production method of instant burdock concentrate powder. It is especially suitable for preparing solid or liquid beverages with high fiber content and high requirements for instant solubility. Background technique [0002] Burdock, also known as Dalizi, American ginseng, bullwhip, etc., is a taproot plant of Compositae herb, cold in nature, pungent and bitter in taste, and has the functions of detoxification, antipyretic and strong. It was listed as a medicine by the Ministry of Health in 2002. Edible plants. The edible part of 100g burdock contains 65kL of heat, 81.7g of water, 1.8g of protein, 0.1g of lipid, 15.4g of carbohydrate, and 0.9g of ash (sodium 18mg, potassium 320mg, calcium 46mg, magnesium 54mg, phosphorus 62mg, iron 0.7mg , zinc 0.8mg, copper 0.21mg, manganese 0.18mg), vitamin C 3mg, vitamin E 0.6mg, B 1 0.05mg, B 2 0.04mg, B 6 0.1mg, ni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L2/39A23L1/29A23L2/84A23P1/04A23L19/00A23L33/00A23P10/40
Inventor 李勇宋慧刘全德刘恩岐刘延庆刘文星刘卫东
Owner XUZHOU UNIV OF TECH
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