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Processing method of biological activity of foods, fruits and vegetables

A processing method and food technology, applied in the fields of food science, food preservation, application, etc., can solve the problems such as the destruction of the internal molecular structure of nutrients, the harm of easily oxidizable substances and trace elements, and the denaturation, and achieve excellent taste, unique flavor, Attractive color effect

Inactive Publication Date: 2010-06-02
HUBEI JIANAN BIOACTIVE PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some fruits, vegetables, and foods are processed under high temperature and high pressure, and the internal molecular structure of the original nutrients is severely damaged, and easily oxidized substances and trace elements are also damaged and denatured. It is imperative to study a new generation of bioactive processing technology

Method used

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  • Processing method of biological activity of foods, fruits and vegetables

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Comparison scheme
Effect test

Embodiment 1

[0010] Firstly, the food is freeze-dried with an ultra-low temperature vacuum freeze dryer at a low temperature of -10-60°C, and the dried material is vacuum-preserved; then the vacuum-preserved material is moved to the aseptic workshop and used in different It can be processed by existing food machinery and equipment to obtain 80-300 mesh powdered food, or to obtain square, flake, strip and round food.

[0011] The powdered food refers to the powdered food of yams, legumes or vines. Among them: potato and taro powdered food refers to konjac powder, pueraria powder, pumpkin powder, lotus seed powder, tomato powder or yam powder.

[0012] The powdered food is processed by micronized powder equipment, which is a stereotyped equipment for producing and processing powder, ranging from 3KW to 20KW, and also equipped with some screens and supporting tools. Can be selected according to needs.

Embodiment 2

[0014] Firstly, the fruits and vegetables are freeze-dried with an ultra-low temperature vacuum freeze dryer at a low temperature of -10-60°C, and the dried materials are stored in a vacuum; The existing food machinery and equipment can be processed to obtain square, sheet, strip or round fruit and vegetable processed products.

[0015] The square, sheet, strip or round fruits and vegetables are processed from carrots, tomatoes or lotus root raw materials.

[0016] In the above-mentioned two embodiments, the processing of food, fruits and vegetables into strips, blocks, slices (a certain material processing style) or circular shape is obtained by a processing machine, and the machine is provided with a blade replacement function at the processing outlet. Before the material is dried, the strips, slices or blocks are cut and shaped, and then freeze-dried at low temperature, and vacuum-packed as a product.

[0017] The food, fruits and vegetables processed by the present invent...

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Abstract

The invention provides a processing method of the biological activity of foods, fruits and vegetables, mainly comprising the following steps of: firstly freezing and drying the foods or the fruits and the vegetables at low temperature by an ultralow-temperature vacuum freezing dryer; storing dried materials in vacuum; and removing the materials stored in the vacuum to an aseptic workshop to be processed by food mechanical equipment at normal temperature to obtain powdery, square, sheet and strip-shaped or circular foods or obtain square, sheet and strip-shaped or circular fruit and vegetable processing products, wherein the low temperature means -10-60 DEG C, and the normal temperature means 8-26 DEG C. The products processed by the method not only have attractive colour and luster, but also ensure the nutrient components of the internal molecular structure to be more than 98 percent, can integrally retain all readily oxidizable substances without forming hard films on the surfaces of the readily oxidizable substances and deforming due to contraction and has more unique flavor and very good taste.

Description

technical field [0001] The invention relates to the processing technology of food, fruits and vegetables, in particular to a bioactive processing technology for producing and processing active organic foods, fruits and vegetables. Background technique [0002] For thousands of years in human society, the production and processing of food, fruits and vegetables, agricultural sideline and native products are mainly carried out by relatively common and traditional processing methods, such as hot air drying, steam drying, infrared drying, and boiling drying. Production and processing by high temperature, high pressure and other methods to obtain the required food, fruits and vegetables, etc. to meet the needs of human life and survival. However, after some fruits, vegetables and foods are processed under high temperature and high pressure, the internal molecular structure of the original nutrients is severely damaged, and easily oxidized substances and trace elements are also ha...

Claims

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Application Information

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IPC IPC(8): A23L3/44
Inventor 李远林王立仁张定波马荣发
Owner HUBEI JIANAN BIOACTIVE PRODS
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