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Production process of freeze-dried burdock

A production process, the technology of burdock, is applied in the direction of freezing/refrigerating preservation of fruits/vegetables, food preservation, fruit and vegetable preservation, etc., which can solve the problems of inconvenient eating and achieve the effect of avoiding discoloration, light weight and good rehydration

Inactive Publication Date: 2010-11-24
LIANYUNGANG KUCHIFUKU FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the storage and transportation of fresh burdock, it is not convenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1. A kind of production technology of freeze-dried burdock, its steps are as follows:

[0013] (1) Pre-treatment of raw materials: take fresh burdock as raw material, wash it with water first, then cut it into pieces, then put the cut burdock into a heating environment at 80°C for sterilization for 10 seconds, put it into a freezer tray after cooling, and put It is pre-cooled at 0°C for 12 hours;

[0014] (2) Quick-freezing: place the precooled cut burdock in an environment of -15°C until the cut burdock is frozen;

[0015] (3) Vacuum drying: the diced burdock after freezing is dropped into a vacuum dryer for drying; the drying process is divided into a sublimation drying stage and an analysis drying stage; the vacuum degree of the described sublimation drying stage is 80 Pa, and the drying time is 20 hours , this stage is to sublimate the ice crystals formed in the freezing process into water vapor. The drying temperature in the initial stage of sublimation i...

Embodiment 2

[0016] Example 2. A kind of production technology of freeze-dried burdock, its steps are as follows:

[0017] (1) Raw material pre-treatment: Take fresh burdock as raw material, wash it with water first, then cut it into pieces, then put the cut burdock into a heating environment at 60°C for sterilization for 60 seconds, put it into a freezer tray after cooling, and put It is pre-cooled at 4°C for 24 hours;

[0018] (2) Quick-freezing: place the precooled cut burdock in an environment of -25°C until the cut burdock is frozen;

[0019] (3) Vacuum drying: the diced burdock after freezing is dropped into a vacuum dryer for drying; the drying process is divided into a sublimation drying stage and an analysis drying stage; the vacuum degree of the sublimation drying stage is 120Pa, and the drying time is 30 hours , this stage is to sublimate the ice crystals formed in the freezing process into water vapor. The drying temperature in the initial stage of sublimation is 80°C, the dr...

Embodiment 3

[0020] Example 3. A kind of production technology of freeze-dried burdock, its steps are as follows:

[0021] (1) Raw material pre-treatment: Take fresh burdock as raw material, first wash it with water, then cut it into pieces, then put the cut burdock into a heating environment at 70°C for sterilization for 30 seconds, put it into a freezer tray after cooling, and put It is pre-cooled at 2°C for 18 hours;

[0022] (2) Quick-freezing: place the precooled cut burdock in an environment of -20°C until the cut burdock is frozen;

[0023] (3) Vacuum drying: the diced burdock after freezing is dropped into a vacuum dryer for drying; the drying process is divided into a sublimation drying stage and an analysis drying stage; the vacuum degree of the sublimation drying stage is 100 Pa, and the drying time is 24 hours , this stage is to sublimate the ice crystals formed in the freezing process into water vapor. The drying temperature in the initial stage of sublimation is 75°C, the d...

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PUM

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Abstract

The invention relates to a production process of freeze-dried burdock, which is characterized by comprising the following steps: taking fresh burdock as a raw material, cleaning with water, dicing, sterilizing, cooling, and precooling on a freezing plate for 12-24 hours; freezing the precooled and diced burdock; drying the frozen and diced burdock in a vacuum drier, wherein the drying process is divided into a sublimation drying stage and a resolution drying stage, the vacuum degree in the sublimation drying stage is 80-120 Pa, and the vacuum degree in the resolution drying stage is 1-10 Pa; and after finishing drying, cooling, vacuumizing and carrying out nitrogen gas packing to obtain the freeze-dried burdock. The process is simple and reasonable, and can reserve the food tissues, nutritional components and flavored substances in the burdock. The freeze-dried product has the advantages of favorable rehydration property, light weight and the like, and can be stored at room temperature.

Description

technical field [0001] The invention relates to a production process of freeze-dried food, in particular to a production process of freeze-dried burdock. Background technique [0002] Burdock, the Latin scientific name is Arctium lappal, and it is also known as beef vegetable, vigorous seed, evil real, burdock seed, bat thorn, Japanese radish, American ginseng or bullwhip and so on. Burdock is a biennial herb. It is a health-care vegetable with high nutritional value. It enjoys the reputation of "the king of vegetables" for its pure flavor, high quality and rich nutrition. 100 grams of this product contains about 4.7 grams of protein, about 242 mg of calcium, and the content of carotene ranks second in vegetables. Its main edible part is the hypertrophic fleshy root. The fleshy root is rich in inulin, vitamin B and C, and contains a considerable amount of copper, manganese, zinc and other minerals. , the effect of detoxification and defecation, in Japan, Korean burdock is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/005A23B7/04A23B7/02A23B7/148
Inventor 翁军李爱军姚金学
Owner LIANYUNGANG KUCHIFUKU FOODS
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