Preparation method of composite green health food of freeze dried purslane and purslane/seaweed

The technology of health food and purslane, which is applied in the field of food processing, can solve the problems of inconvenient use, no preparation method of freeze-dried purslane and purslane/seaweed composite green health food, and inability to store for a long time. Achieving the effect of increasing appetite, light weight and crispy taste

Inactive Publication Date: 2010-09-15
北京瑞伊人科技发展有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are also beverages like purslane beverage (patent: purslane beverage and preparation method thereof, 200410066930.3, patent: wild vegetable juice health drink, 03159536.7), purslane tea bag (patent: purslane tea bag and preparation method thereof) , 200410067040.4), purslane health wine (patent: a kind of preparation method of purslane health wine, 200410000837.2) etc. some take purslane as raw material to make, but there are following defects such as above-mentioned purslane food: Some cannot be stored for a long time, some are restricted by seasons and regions, some are still portable, and are inconvenient to use
[0008] Relevant patents and prior art literature search results show that there are no relevant reports on the preparation method of freeze-dried purslane and purslane / seaweed composite green health food

Method used

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  • Preparation method of composite green health food of freeze dried purslane and purslane/seaweed

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1 (A1)

[0033] Preparation of freeze-dried purslane

[0034] (1) Raw material selection: Pick 300g of purslane that is intact, tender, and not blackened;

[0035] (2) Cleaning and disinfection: rinse with clean water, put into 1% hydrochloric acid solution for disinfection, and rinse with clean water;

[0036] (3) Draining, quick-freezing: the free water on the surface of the cleaned purslane is first sprinkled and then dried in the shade, and the drained purslane is placed in a container and put into a refrigerator for quick freezing for 12 hours;

[0037] (4) Vacuum freeze-drying: Put the purslane after quick-frozen together with the container into a freeze-drying machine with a vacuum degree of 120Pa for drying

[0038] When the water content of the purslane reaches 6%, the freeze-dried purslane is obtained.

Embodiment 2

[0039] Example 2 (A2)

[0040] Preparation of freeze-dried purslane

[0041] (1) Raw material selection: Pick 300g of purslane that is intact, tender, and not blackened;

[0042] (2) Cleaning and disinfection: rinse with clean water, put into 1% hydrochloric acid solution for disinfection, and rinse with clean water;

[0043](3) draining, quick-freezing: the free water on the surface of the cleaned purslane is first sprinkled and then dried in the shade, and the drained purslane is placed in a container and put into a refrigerator for quick freezing for 8 hours;

[0044] (4) Vacuum freeze-drying: Put the purslane after quick-frozen together with the container into a freeze-drying machine with a vacuum degree of 100Pa for drying

[0045] When the water content of the purslane reaches 4%, the freeze-dried purslane is obtained.

Embodiment 3

[0046] Example 3 (A3)

[0047] Preparation of purslane / seaweed compound green health food

[0048] (1) Grinding and mixing of dry product raw materials: take 5 g of freeze-dried purslane and 1 g of edible dry seaweed, shear and pulverize them at room temperature, and mix them in a mixer;

[0049] (2) Seasoning: Take 0.6g of edible salt, 1.2g of white sugar, and 0.3g of monosodium glutamate in a 50ml beaker, add 8ml of water to fully dissolve and mix evenly, and then evenly spray the prepared seasoning liquid on the dry raw materials on, and mix evenly;

[0050] (3) Forming: press into a thin sheet with a thickness of 0.5-1mm in a circular mold with ф=15mm;

[0051] (4) Freeze-drying: freeze-dry the molded product to obtain a molded dry product, make the water content of the dry product lower than 3%, and then obtain the purslane / seaweed composite green health food of the present invention.

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Abstract

The invention discloses a preparation method of composite green health food of freeze dried purslane and purslane/seaweed. In the method, moisture in fresh purslane is removed by adopting the vacuum freeze drying technology to keep original nutrients in the purslane changeless; further, the composite green health food of purslane/seaweed produced by adopting the technology is crisp and loose, can be just melt in the mouth and has natural taste without being fried. The preparation method of the product in the invention has simple process and less cost, and is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method for processing purslane and purslane / seaweed composite green health food by adopting vacuum freeze-drying technology. Background technique [0002] Purslane, also known as longevity vegetable, longevity vegetable, is a common weed that grows in humid environments. In recent years, researchers have discovered that it contains an omega-3 unsaturated fatty acid called linolenic acid, which can inhibit the human body. The formation of serum cholesterol and triglycerides can increase the anti-inflammatory substance prostaglandin synthesized by vascular endothelial cells, reduce thromboxane A2 (a strong vasoconstrictor and platelet coagulant) formed by platelets, and reduce blood viscosity. Increased anticoagulant effect prevents thrombosis; however, omega-3 unsaturated fatty acids can only be found in fish fat, and cannot exist in general plant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024A23L1/212A23L1/29A23L1/337A23L17/60A23L19/00A23L33/00
Inventor 安英张慧英张玲玲
Owner 北京瑞伊人科技发展有限公司
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