Vacuum freeze-dried gypsophila stems and leaves products and preparation process thereof

A technology of vacuum freeze-drying and preparation technology, which is applied in food preservation, fruit and vegetable fresh-keeping, food science, etc. It can solve the problems of old stems and leaves, rough taste, unfit for consumption, etc., achieve good color, less loss of vitamin C, and convenient saved effect

Inactive Publication Date: 2014-10-15
QINGDAO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the picking period of carnation stems and leaves is relatively short, concentrated from mid-April to early May every year, and the stems and leaves picked thereafter are relatively old and have a rough taste, which is not suitable for consumption
The obvious edible seasonality of the stems and leaves of Dianthus chinensis limits the development and utilization of its fresh products

Method used

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  • Vacuum freeze-dried gypsophila stems and leaves products and preparation process thereof

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Embodiment 1

[0038] A vacuum freeze-dried carnation stem and leaf product, which is obtained from fresh and tender carnation stems and leaves after pretreatment, pre-freezing, sublimation, analysis and drying, and packaging. Water, its production process includes the following steps:

[0039] (1) Pretreatment: choose fresh carnation stems and leaves as raw materials, remove yellow leaves and rotten leaves, because the stems and leaves of carnations are about 4cm long, no need to cut them, wash them with water for 3 times, and scald them at 90°C for 2 minutes to remove them. Soak in cold water to cool, drain and spread on a plate with a thickness of 15mm;

[0040] (2) Pre-freezing: Freeze the carnation stems and leaves in a plate at -30°C for 2 hours, transfer them to a freeze dryer that has been pre-cooled at -30°C, and continue to pre-freeze for 1 hour;

[0041] (3) Sublimation: turn on the vacuum pump, evacuate, start the heating program, heat until the plate temperature is 20°C, and su...

Embodiment 2

[0047] A vacuum freeze-dried carnation stem and leaf product, using fresh carnation stem and leaf as raw material, selecting fresh carnation stem and leaf as raw material, removing yellow leaves and rotten leaves to 2kg, after pretreatment, prefreezing, sublimation, analysis and drying 1. After packaging, 0.21 kg of freeze-dried carnation stems and leaves are obtained, the rehydration ratio is 5.43, and it is emerald green. It can be rehydrated in 70-80°C hot water for 50 seconds. The production process includes the following steps:

[0048] (1) Pretreatment: choose fresh carnation stems and leaves as raw materials, remove yellow leaves and rotten leaves, because the stems and leaves of carnations are about 4cm long, no need to cut them, clean water and ultrasonic vibration for 2 minutes, then blanching at 100°C for 1.5 minutes Take out, soak in cold water to cool, drain and spread on a plate with a thickness of 18mm;

[0049] (2) Pre-freezing: Freeze the carnation stems and l...

Embodiment 3

[0056] A vacuum freeze-dried carnation stem and leaf product, using fresh carnation stem and leaf as raw material, selecting fresh carnation stem and leaf as raw material, removing yellow leaves and rotten leaves to 20kg, after pretreatment, prefreezing, sublimation, analysis and drying 2.2 kg of freeze-dried carnation stems and leaves are obtained after packaging, the rehydration ratio is 5.52, and it is emerald green. It can be rehydrated in 70-80°C hot water for 50 seconds. The production process includes the following steps:

[0057] (1) Pretreatment: choose fresh carnation stems and leaves as raw materials, remove yellow leaves and rotten leaves, because the stems and leaves of carnations are about 4cm long, no need to cut them, wash them with water for 3 times, and scald them at 95°C for 1.8 minutes to remove them , soaked in cold water to cool, drained and paved with a thickness of 20mm;

[0058] (2) Pre-freezing: Freeze the carnation stems and leaves in a plate at -28°...

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Abstract

The invention belongs to the technical field of food processing, and concretely relates to a method for preparing freeze-dried gypsophila stems and leaves products by using vacuum freeze drying technology and the freeze-dried gypsophila stems and leaves products obtained by the method. Fresh and tender gypsophila stems and leaves are selected as the raw materials and then subjected to blanching, cooling, pre-freezing, subliming, vacuum drying and packaging, so as to obtain freeze-dried gypsophila stems and leaves. During the processing of the freeze-dried gypsophila stems and leaves, the activity of functional components in the gypsophila stems and leaves is remained to the maximum extent, the original color, the original flavor and nutritional components of the gypsophila stems and leaves are also remained, so that the preparation method is superior to the hot air drying technology which is commonly used in the existing enterprise, can be suitable for industrialized production and can be promoted in food processing enterprises and used for technical field of developing health foods and functional foods.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for producing freeze-dried dianthus stems and leaves by vacuum freeze-drying technology and the obtained dianthus stems and leaves product. Background technique [0002] Silk carnation (Gypsophila oldhamiana Miq.) is a perennial herbaceous plant of the family Caryophyllaceae. It is also known as Xiacao, long pistil stone flower, and mountain grasshopper. It is widely distributed throughout the country and is mainly produced in Shandong, Shanxi and other places. The roots of this plant are rich in triterpenoids and their saponins, which can be used for medicinal purposes. They have the effects of clearing away heat and cooling blood, reducing swelling and relieving pain, reducing putrefaction and promoting muscle growth, and have been recorded in the "Dictionary of Traditional Chinese Medicine". The tender stems and leaves of Dianthus can be eaten as wild vegetabl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024
Inventor 谢靖张笛钟凤韩彦弢王春波
Owner QINGDAO UNIV
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