Processing method of vegetable powder

Abstract

The invention provides a processing method of vegetable powder. The method comprises the following steps: cleaning vegetables with clear water; cutting the vegetables into small granules being about 1cm by using a pulverizer; crushing the cut raw materials into small granules being about 3mm by using a squirrel-cage crusher; cutting and grinding the raw materials into a pulp being 0.00127mm by using a miniature UrschelComitrol1700-type cutter by setting the rotating speed of the cutter as 9000 revolutions per minute; concentrating the raw materials into 45% to 50% of viscous pulp by using a scraper-type thickener; pumping the concentrated pulp into a vacuum drier and drying the pulp at five sections by respectively setting the temperatures as 38 DEG C, 35 DEG C, 30 DEG C, 25 DEG C and 5 DEG C and the vacuum degree as 23MPa; and pulverizing the pulp which is dried according to user requirements by using a water-ring-type pulverizer. According to the method provided by the invention, effective components such as fibers, sugar, vitamins and the like in the vegetables can be fully reserved; the process procedures are shortened; the quality of the vegetable powder is ensured; the energy consumption of the production is lowered; the utilization rate of the raw materials is increased.

Description

Technical field: [0001] The invention relates to a food processing method, in particular to a vegetable powder processing method. Background technique: [0002] At present, the production process of vegetable powder adopts spray drying, and the dispersibility, taste and powder shape of spray-dried products have relatively large defects; Additives such as hydrophilic colloid or modified starch change some functional properties of vegetable powder. In addition, when spray drying is carried out at a drying temperature above 155°C, nutrients such as vitamins and quercetin in raw materials will be modified or lost. , resulting in low raw material utilization and high energy consumption in production. Invention content: [0003] The purpose of the present invention is to adopt micro-cutting and vacuum low-temperature drying technology to fully cut the fibers in vegetables, and the fiber particle size reaches 0.00127mm. Using vacuum low-temperature drying technology, the drying ...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to adopt micro-cutting and vacuum low-temperature drying technology to fully cut the fibers in vegetables, and the fiber particle size reaches 0.00127mm. Using vacuum low-temperature drying technology, the drying temperature is 38 ° C, and the production process of vacuum degree is 23Mpa can fully retain vegetables. Active ingredient...