Processing method for dehydrated mulberry leaves
A processing method and technology of mulberry leaves, applied in the processing field of dehydrated mulberry leaves, can solve problems such as no large-scale dehydrated mulberry leaf production lines, and achieve the effects of improving taste and lack of flavor, good palatability, and avoiding damage
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[0022] Example 1
[0023] (1) Blanching and cooling: Take fresh mulberry leaves from 1 to 8 leaves, wash and immerse them in 0.5% edible Na 2 CO 3 In the solution, carry out the ultrasonic low-temperature blanching treatment, the ultrasonic frequency used is 40KHz, the ultrasonic power is 500W, the temperature is 35℃, the treatment time is 5min, and then it is taken out and quickly cooled with cold water;
[0024] (2) Dehydration and drying: The cooled mulberry leaves are put into a dehydrator to spin dry, and then sent to a hot air drying equipment to be dried at 65°C to a moisture content of 30%-50%;
[0025] (3) Osmotic drying: the dried mulberry leaves are immersed in a sugar solution of 10% glucose and lactose at a weight ratio of 2:1 for 10 minutes, and then sent to the heat pump drying equipment to dry at 50°C until the moisture is 10%. %the following.
Example Embodiment
[0026] Example 2
[0027] (1) Blanching and cooling: Take fresh mulberry leaves from 1 to 8 leaves, wash and immerse them in 1% edible NaHCO 3 In the solution, the ultrasonic low-temperature blanching treatment is performed, the ultrasonic frequency is 60KHz, the ultrasonic power is 300W, the temperature is 45°C, and the treatment time is 3min. , Then remove it and cool it quickly with cold water;
[0028] (2) Dehydration and drying: The cooled mulberry leaves are put into a dehydrator to spin dry, and then sent to a hot air drying equipment to be dried at 75°C until the moisture content is 30%-50%;
[0029] (3) Osmotic drying: The dried mulberry leaves are immersed in a sugar solution of 5% glucose and lactose at a weight ratio of 2:1 for 20 minutes, and then sent to the heat pump drying equipment to dry at 55°C until the moisture is 10%. %the following.
Example Embodiment
[0030] Example 3
[0031] (1) Blanching and cooling: Take fresh mulberry leaves from 1 to 8 leaves, wash and immerse them in 0.5% edible Na 2 CO 3 In the solution, carry out the ultrasonic low-temperature blanching treatment, the ultrasonic frequency used is 50KHz, the ultrasonic power is 400W, the temperature is 40℃, the treatment time is 4min, then remove it and cool it quickly with cold water;
[0032] (2) Dehydration and drying: The cooled mulberry leaves are put into a dehydrator to spin dry, and then sent to a hot air drying equipment to be dried at 70°C to a moisture content of 30%-50%;
[0033] (3) Osmotic drying: the dried mulberry leaves are immersed in a sugar solution of 8% glucose and lactose at a weight ratio of 2:1 for 15 minutes, and then sent to the heat pump drying equipment to dry at 50°C until the moisture is 10%. %the following.
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