Steam and microwave joint enzyme deactivation method of artemisia integrifolia

Abstract

The invention discloses a steam and microwave joint enzyme deactivation method of artemisia integrifolia. The steam and microwave joint enzyme deactivation method comprises the following specific steps: removing impurities from fresh artemisia integrifolia, cleaning, and draining off; firstly, blanching the fresh artemisia integrifolia through a steam generator at 75-100 DEG C for 1-3.0 minutes; and treating the sample which is blanched by steam through a microwave heating device, wherein the power is set to be 300-550W and the heating time is set to be 1-3.0 minutes, and thus finishing the overall enzyme deactivation treatment. Treatment such as color protection, brittleness-keeping and salting is carried out on the deactivated sample, and finally vacuum packing is carried out, so as to obtain the final artemisia integrifolia product. The method disclosed by the invention is reasonable in processing equipment design, appropriate in technological parameter selection, and suitable for enzyme deactivation of leaf vegetables, stem and leaf vegetables and wild vegetables; high energy consumption of a conventional enzyme deactivation method can be reduced; the enzyme inhibition rate can be effectively improved; the plant tissue structure is kept; and meanwhile, the defects that vegetable bodies become soft and yellow, and are relatively large in nutrient loss caused by traditional enzyme deactivation are overcome. According to the method, a basis can be provided for storage and preservation of wild vegetables and food processing and development.

Description

technical field [0001] A method for combined steam and microwave enzyme inactivation of willow wormwood buds belongs to the technical field of agricultural product processing, and specifically relates to a combined steam and microwave treatment technology to finally obtain a willow wormwood bud product with no yellowing or softening of the vegetable body and less loss of nutritional components. It provides a basis for the storage and preservation of wild vegetables and the development of processed food. Background technique [0002] Artemisia integrifolia (Artemisia integrifolia L.), also known as Artemisia willow, Artemisia annua, Artemisia Artemisia Artemisia, Artemisia alba, etc., is a perennial herbaceous plant of Compositae. It has a slightly bitter taste and damp nature. Artemisia annua buds have high nutritional value, among which, every 100g of fresh artemisia artemisiae buds contains 3.7g of protein, 0.7g of fat, 9.0g of carbohydrates, 2.1g of crude fiber, 4.4mg of ...

AI Technical Summary

Problems solved by technology

During the hot water blanching process, if the blanching time is long, the enzyme inactivation rate is higher, but at the same time, the vegetables are prone to yellowing and softening, and the nutrients such as vitamin C are greatly lost; if the blanching time is short, the enzyme inactivation rate is low , and the storage period is short

Steam blanching is to gradually heat the sample from the surface to the inside. This method does not completely kill the enzyme in the sample in a short period of time, so it is not conducive to the blanching of Artemisia annua buds.

Microwave blanching is to heat directly from the inside of the sample to the surface. The microwave penetrating power is strong, and the enzyme is more thoroughly and uniformly killed, but the energy consumption is large, and at a lower power (such as 150W), the time to kill the enzyme is longer.