Spray-drying method of broccoli powder

A processing method and technology of broccoli, applied in the field of food processing, can solve the problems of limited market, short shelf life, inability to utilize raw materials, etc., and achieve the effects of easy digestion, rapid dissolution of solubility, and high utilization rate of raw materials

Inactive Publication Date: 2012-11-07
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional processing methods of broccoli are mainly limited to frying, roasting, boiling and garnishes. These simple processing methods are mostly ready-to-use products with a short shelf life and limited market, so they cannot be further used as raw materials

Method used

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  • Spray-drying method of broccoli powder
  • Spray-drying method of broccoli powder
  • Spray-drying method of broccoli powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1, spray drying processing method prepare broccoli vegetable powder

[0034] (1) Step 1, raw material pretreatment: specifically includes ① raw material selection, ② raw material soaking in salt water, and ③ cut flowers, cut stems and disinfection.

[0035] ①The specific steps for raw material selection are: choose broccoli plants with dark green and bright color, no bumps on the surface of the curd, tight and firm flower buds, heavy hand feeling, no damage from diseases and insect pests, basically the same maturity and size, and not too old; fresh Broccoli raw materials should be processed within 24 hours (no more than 30 hours) after picking, otherwise it will bloom, turn yellow and deteriorate, which will affect the quality of the product. Those that cannot be processed in time should be stored in a constant temperature library at 0-3°C.

[0036] ② The specific steps of soaking the raw material in salt water are: soak the raw broccoli selected in the step ①...

Embodiment 2

[0045] Embodiment 2, spray drying processing method prepare broccoli vegetable powder

[0046] The difference with embodiment 1 is:

[0047] In described step 2, with the Cu(AC) of concentration 0.15mg / l 2 As a color-protecting agent, the broccoli pieces obtained in the first step are blanched to protect the color. The conditions for blanching and color protection are as follows: a blanching temperature of 100°C and a blanching time of 2 minutes; Soak the broccoli pieces after the blanching and color protection treatment in cold water; after the second step, use a color difference meter to measure the color difference of the broccoli pieces after blanching and color protection as -12.948±0.142.

[0048] In said step five, the homogeneous pressure is 15MPa.

[0049] In the step six, the parameters of spray drying are: inlet temperature 190°C, concentration of broccoli feed liquid 65%, compressed air flow rate 600ml / h. After the sixth step, the measured color difference of th...

Embodiment 3

[0050] Embodiment 3, spray drying processing method prepare broccoli vegetable powder

[0051] The difference with embodiment 1 is:

[0052] In described step 2, with the Cu(AC) of concentration 0.35mg / l 2 As a color-protecting agent, carry out blanching and color-protection to the small pieces of broccoli obtained from the treatment in step 1. The conditions for blanching and color protection are: blanching temperature 75° C., blanching time 1.5 min; after the blanching time ends, Soak the broccoli pieces after the blanching and color protection treatment with cold water; after the step 2 is completed, use a color difference meter to measure the color difference between the broccoli pieces and the raw broccoli after blanching and color protection, and the color difference value It is -12.976±0.197.

[0053] In said step five, the homogeneous pressure is 25MPa.

[0054] In the step six, the parameters of spray drying are: inlet temperature 190°C, concentration of broccoli f...

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Abstract

The invention discloses a spray-drying method of broccoli powder. The spray-drying method of broccoli powder sequentially includes the steps of pretreatment of raw material, blanching and color protection, draining, pulping, homogenizing and spray-drying. During blanching and color protection, 0.25mg/l Cu(AC)2 is used as color fixative, the blanching and color protection is performed at 95 DEG C for 90s, resultant color difference is small, and color protection for a finished product is effective. Parameters in the spray-drying include 50% of broccoli liquid, 150 DEG C of temperature, and 800ml/h of compressed air flow. Color difference of the spray-dried product (greenish) is small, and yield of the product is high. In addition, dispersiblity and solubility of the broccoli powder can be improved by the spray-drying method, the broccoli powder is less easy to cake and fast to dissolve, and the broccoli power can be added in other foods without generating rough taste in oral cavity.

Description

technical field [0001] The present invention relates to food processing methods. Specifically, the present invention relates to a spray-drying processing method of broccoli vegetable powder. Background technique [0002] Broccoli, also known as broccoli and cauliflower, is an annual plant of the genus Brassica in the genus Brassicaceae, which evolved from Brassica oleracea. [0003] The status of broccoli in vegetables is attracting attention. Every 100g of broccoli contains 1202 mg of vitamin A, 51.00 mg of vitamin C, 0.91 mg of vitamin E, 7210.00 micrograms of carotene, 4.10 g of protein, 0.60 g of fat, dietary Fiber 1.60g, in addition to calcium, phosphorus, iron, potassium, zinc, manganese and so on. Among them, the rich vitamin C in broccoli has a strong effect of scavenging free radicals, especially it can obviously block the formation of carcinogen nitrosamine. Broccoli is rich in vitamin C and a certain amount of selenium, and the carotene in it can also block the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L3/46A23L19/00
Inventor 杨华
Owner ZHEJIANG WANLI UNIV
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