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A kind of production method of dry cabbage product rich in isothiocyanate

A technology of isothiocyanate and production method, which is applied in food preservation, fruit and vegetable preservation, food science, etc., to achieve the effects of high nutrient retention rate, high ITCs content, improved utilization rate and added value

Active Publication Date: 2017-03-22
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Beneficial components such as ITCs are not enriched in the above patents

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Choose cabbage vegetables with high glucosinolate content, and remove the leaves with diseases and insect pests, rotten and shriveled leaves; rinse the surface of the cabbage leaf balls with clean water, remove the base of the stem, take out the leaves, remove the thick veins, and rinse the cabbage leaves with clean water; Open water on dried kale leaves, cut into 1cm pieces 2 Square leaf pieces; air steam the cabbage leaf pieces for 30s, then cool them quickly on an ice bath, and place them in a cool and ventilated place for 1 hour to dry the surface moisture; pass hot air at 30°C for 60 minutes into the dried cabbage leaf pieces until they contain moisture rate of 45%; knead the withered cabbage leaf pieces into strips, and then let them stand for 30 minutes; dehydrate the kneaded cabbage leaf pieces at 50°C for 6 hours, and end the drying process when the water content of the leaf pieces is less than 5%. . The content of ITCs in the product is 1.20mg / 100gDW.

Embodiment 2

[0029] The picking and cleaning of cabbage are the same as in Example 1. Drain the open water from the cabbage leaves and cut them into 1cm pieces 2 Square leaf pieces; air steam the cabbage leaf pieces for 45s, then cool them rapidly on an ice bath, and place them in a cool and ventilated place for 1 hour to dry the surface moisture; pass hot air at 35°C for 50 minutes into the dried cabbage leaf pieces until they contain moisture rate of 50%; knead the withered cabbage leaf pieces into strips, and then let them stand for 30 minutes; dehydrate the kneaded cabbage leaf pieces at 50°C for 6 hours, and end the drying process when the water content of the leaf pieces is less than 5%. . The content of ITCs in the product is 1.70mg / 100g DW.

Embodiment 3

[0031] The picking and cleaning method of cabbage is the same as in Example 1. Drain the open water from the cabbage leaves and cut them into 1.5cm pieces 2 Square leaf pieces; steam the cabbage leaf pieces for 60s, then cool them rapidly on an ice bath, and place them in a cool and ventilated place for 1 hour to dry the moisture on the surface; pass hot air at 40°C for 40 minutes into the dried cabbage leaf pieces until they contain moisture rate of 55%; knead the withered cabbage leaf pieces into strips, and then let them stand for 30 minutes; dehydrate the kneaded cabbage leaf pieces at 55°C for 5.5 hours, and stop drying when the water content of the leaf pieces is less than 5%. process. The content of ITCs in the product is 2.30mg / 100g DW.

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Abstract

The invention relates to a production method of a dried cabbage product rich in isothiocyanates (ITCs), and belongs to the technical field of food processing. The production method of the dried cabbage product rich in isothiocyanates comprises the following steps of cabbage raw material picking and choosing, cleaning, splitting, steaming, wilting, rubbing and drying process. The production process provided by the invention is simple, the degree of industrialization is high, the additional value of a product is high, and the antioxidant, antibacterial and anti-cancer effects of cabbage food on the human body are enhanced; the dried cabbage product rich in ITCs is an ideal healthcare food, and the ITCs content of the product is 1.20 to 2.70mg / 100g DW.

Description

[0001] 1. Technical field [0002] The invention relates to a method for producing dried cabbage products rich in isothiocyanate, belonging to the technical field of food processing. [0003] 2. Technical background [0004] Cabbage (Brassica oleracea var. capitata), commonly known as cabbage and cabbage, is a vegetable of the genus Brassica in the family Brassicaceae, and its edible parts are leaf balls. Cabbage is rich in nutrients and contains Vc, V A Original, V B1 , V B2 , folic acid and calcium, phosphorus, iron and other nutrients, especially rich in glucosinolates. When tissue is damaged, glucosinolates are hydrolyzed into isothiocyanates (ITCs) in contact with myrosinase, and ITCs have been widely studied for their anticancer effects. Studies have shown that ITCs are the most anti-cancer biologically active substances found in vegetables so far. It has obvious blocking effect on the formation of liver cancer, breast cancer, lung cancer, esophageal cancer and gastr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/022
Inventor 顾振新方孟玮杨润强王建善王一淳
Owner NANJING AGRICULTURAL UNIVERSITY
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