Method for producing food ingredient rich in nitrite and flavonoid by use of celery leaves

A technology of nitrite and food ingredients, applied in the field of deep processing of vegetables, can solve the problems of affecting the economic interests of vegetable farmers, environmental pollution, increasing garbage removal and disposal costs, etc., and achieve the effect of improving comprehensive utilization capacity, no environmental pollution, and reducing losses

Inactive Publication Date: 2011-10-26
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Celery leaves account for about 15%-20% of the total amount of celery. The waste of celery leaves will seriously affect the economic interests of vegetable farmers. In addition, it will cause environmental pollution and increase the cost of garbage removal and disposal.

Method used

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  • Method for producing food ingredient rich in nitrite and flavonoid by use of celery leaves
  • Method for producing food ingredient rich in nitrite and flavonoid by use of celery leaves
  • Method for producing food ingredient rich in nitrite and flavonoid by use of celery leaves

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1 decolorization condition optimization

[0027] In the production process of celery powder, in order to add celery powder to meat products without affecting the color of meat products, the green color of celery must be removed. Taking the chlorophyll conversion rate combined with the sensory evaluation as the investigation index, the optimal process parameters of color treatment were obtained through the optimization of single factor and orthogonal experiments. The single factor experiment of decolorization temperature, decolorization time, pH and soaking time is as follows:

[0028] (1) Influence of soaking time of citric acid solution on decolorization effect

[0029] Soak the washed celery leaves in a citric acid solution with a pH of 1.8 at a material-to-liquid ratio of 1:5, and place the raw materials soaked in the citric acid solution in an incubator with a temperature of 80°C and a humidity of ≥90% for 100 minutes, and observe Effect of soaking time...

Embodiment 2

[0045] The determination of embodiment 2 microbial transformation conditions

[0046] According to the optimal growth temperature of Staphylococcus carnosus and Staphylococcus xylosus, combined with the optimal conditions for the production of nitrate reductase by these two bacteria, the optimal temperature for microbial transformation was determined to be 38°C. Staphylococcus carnosus and Staphylococcus xylosus were inoculated in the slurry at a ratio of 1:1, and the inoculum volume of the two strains was 2×10 7 cfu / g slurry, incubate at 38°C for 6 hours to convert nitrate into nitrite. The conversion rate of nitrate in this process can reach 95%, and the process conditions have no obvious influence on flavonoids.

[0047] Staphylococcus meatus ( Staphylococcus camosus ), Staphylococcus xylosus ( Staphylococcus xylosus ) are commonly used strains, see China Microorganism Strains Network (http: / / www.mum800.com / ) for details, and any of the strains listed on the Internet c...

Embodiment 3

[0048] Embodiment 3 Determination of drying conditions

[0049] Spread the celery pulp transformed by microorganisms on the material tray, the thickness of the stacked tray is ≤1cm, and dry at 100°C, hot air at normal pressure, and vacuum drying at a vacuum degree of -0.1Mpa, and a temperature of 80°C, and dry until the moisture content is ≤5% , with drying time and the loss rate of flavonoids and nitrous acid as the main indicators to evaluate the drying effect, the research found that the drying time of hot air drying and vacuum drying was 4h and 5.5h respectively, and the average loss of flavonoids was 8.2% and 7.5%, Nitrite loss was not obvious. By contrast, choose 100 ℃ normal pressure hot air drying.

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Abstract

The invention discloses a method for producing a food ingredient rich in nitrite and flavonoid by use of celery leaves, belonging to the field of vegetable deep-processing technology. According to the invention, the celery leaves are used as a raw material which is subjected to sorting and cleaning, decoloring, pulping, microbial conversion, drying and crushing; and a food ingredient product celery powder is produced which contains 1.8% of nitrite, 3.5% of flavonoid and less than or equal to 5% of water. The food ingredient celery powder can be used for processing meat products, and has effects of protecting color, resisting oxidation and eliminating free radicals. If the celery powder prepared by the method disclosed by the invention accounts for 0.75%, the equivalent amount of nitrite and residual amount of nitrite in meat products both meet the requirements of GB2760-2007.

Description

technical field [0001] The invention uses celery leaves to produce food ingredients rich in nitrite and flavonoids and products thereof, and comprehensively utilizes celery leaves to improve the degree of deep processing. The invention belongs to the technical field of vegetable deep processing. Background technique [0002] Celery is a popular vegetable that people eat in daily life. Celery (including celery leaves) contains numerous vitamins, minerals, flavonoids, fatty acid compounds, and furan compounds, which have the pharmacological effects of lowering blood pressure, softening blood vessels, and anti-aging. In daily life, celery leaves are generally discarded as non-edible parts. Celery leaves account for about 15%-20% of the total amount of celery. The discarding of celery leaves will seriously affect the economic interests of vegetable farmers. In addition, it will cause environmental pollution and increase the cost of garbage removal and treatment. Using celery ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 郇延军孙冬梅何继文
Owner JIANGNAN UNIV
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