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Processing method for vacuum freeze drying of Hemerocallis fulva L.

A technology of vacuum freeze-drying and processing methods, which is applied in food preservation, fruit and vegetable preservation, and food science. It can solve the problems of yellowing and browning, yellow flowers cannot be stored for a long time, and achieve yellow-green color, crisp and tender taste, and product preservation. long term effect

Active Publication Date: 2014-05-07
四川省宕府王食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many kinds of oxidative enzymes in day lily, and the picked yellow flowers cannot be stored for a long time, and they are prone to yellowing and browning

Method used

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  • Processing method for vacuum freeze drying of Hemerocallis fulva L.
  • Processing method for vacuum freeze drying of Hemerocallis fulva L.

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A processing method of vacuum freeze-dried yellow flowers, which comprises the following steps:

[0048] S1. Pre-freezing the pretreated yellow flowers at -40°C for more than 10 hours; the pretreatment includes the following sub-steps:

[0049]A1. Soak and sterilize fresh yellow flowers in 100-150 mg / L chlorine dioxide solution for 12 minutes;

[0050] A2. Wash the fresh yellow flowers after sterilization with clean water, and then kill them with steam at 95°C for 60 seconds, which can achieve the effect of sterilization and enzyme elimination;

[0051] A3. Immerse the finished yellow flower in cold water to cool, and then rinse it 2 to 3 times. At this time, the yellow flower has a yellow-green color and a crisp and tender texture. At the same time, the colchicine has been inactivated and dissolved, so it is safe to eat;

[0052] A4. Put the rinsed fresh yellow flowers into the dehydrator, vibrate and dehydrate, and then spread them evenly on the plate.

[0053] S2, ...

Embodiment 2

[0056] A processing method of vacuum freeze-dried yellow flowers, which comprises the following steps:

[0057] S1. Pre-freezing the pretreated yellow flowers at -40°C for more than 10 hours; the pretreatment includes the following sub-steps:

[0058] A1. Soak and sterilize fresh yellow flowers in 100-150 mg / L chlorine dioxide solution for 15 minutes;

[0059] A2. Wash the sterilized yellow flowers with clean water, and then steam them at 96°C for 30 seconds to achieve the effect of sterilization and enzyme inactivation;

[0060] A3. Immerse the finished yellow flower in cold water to cool, and then rinse it 2 to 3 times. At this time, the yellow flower has a yellow-green color and a crisp and tender texture. At the same time, the colchicine has been inactivated and dissolved, so it is safe to eat;

[0061] A4. Put the rinsed yellow flowers into the dehydrator, vibrate and dehydrate, and then spread them evenly on the plate.

[0062] S2, freeze-dry the yellow flower after pr...

Embodiment 3

[0065] A processing method of vacuum freeze-dried yellow flowers, which comprises the following steps:

[0066] S1. Pre-freezing the pretreated yellow flowers at -40°C for more than 10 hours; the pretreatment includes the following sub-steps:

[0067] A1. Soak and sterilize fresh yellow flowers in 100-150 mg / L chlorine dioxide solution for 18 minutes;

[0068] A2. Wash the fresh yellow flowers after sterilization with clean water, and then kill them with steam at 94°C for 90 seconds, which can achieve the effect of sterilization and enzyme elimination;

[0069] A3. Immerse the finished yellow flower in cold water to cool, and then rinse it 2 to 3 times. At this time, the yellow flower has a yellow-green color and a crisp and tender texture. At the same time, the colchicine has been inactivated and dissolved, so it is safe to eat;

[0070] A4. Put the rinsed yellow flowers into the dehydrator, vibrate and dehydrate, and then spread them evenly on the plate.

[0071] S2, freez...

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Abstract

The invention discloses a processing method for vacuum freeze drying of Hemerocallis fulva L. The processing method comprises the following steps: S1, pre-freezing pretreated fresh Hemerocallis fulva L. at a temperature of -40 DEG C for more than 10 h; and S2, freeze drying the prefrozen Hemerocallis fulva L. at a temperature of -40 to -50 DEG C in a high vacuum state for 12 to 16 h. The invention has the following beneficial effects: pretreated Hemerocallis fulva L. has a yellowish green color and crisp and tender taste and is safe to eat since colchicine is inactivated; the process of vacuum freeze drying is employed, so the processed Hemerocallis fulva L. maintains good appearance, intact flower buds and the original color, fragrance, flavor and shape of Hemerocallis fulva L., water content in the processed Hemerocallis fulva L. is low, a loss late of nutritional ingredients like protein, vitamin C, a dietary fiber and the like is low, and a storage life of the processed Hemerocallis fulva L. is long; rehydration of the processed Hemerocallis fulva L. is easy, and the processed Hemerocallis fulva L. has a yellowish green color and crisp and tender taste and retains original delicate fragrance after rehydration.

Description

technical field [0001] The invention relates to the technical field of plant preservation technology, in particular to a processing method of vacuum freeze-dried yellow flowers. Background technique [0002] Yellow flower is the common name for Hemerocallis fulva L. among the people, and its aliases include: Daylily, Hemerocallis, etc. According to the introduction of "Compendium of Materia Medica": yellow flowers, sweet and cool, non-toxic, digestible, diuretic, often used to treat blood in the stool, red urine, vomiting blood, red eyes, night blindness, epistaxis, hoarseness, toothache, tuberculosis, hemoptysis, Ulcers, dysentery, postpartum milk retention, mastitis and other diseases. Modern medicine believes that yellow flower has better functions of strengthening the brain, improving intelligence and anti-aging. Japanese scientists listed 8 kinds of brain-invigorating foods, and listed yellow flower as the first, so it is also called "brain-invigorating food", which i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/024
Inventor 张清平康建平张辉谢文渊张烨陈蓉张伟侯小刚王善芬刘建梅张小飞张倩芝吴晓春
Owner 四川省宕府王食品有限责任公司
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