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Snap-freezing process method for vegetables rich in flavonoid

A process method and flavonoid technology, which are applied in the fields of fruit and vegetable preservation, fruit/vegetable preservation by freezing/refrigeration, food science, etc., can solve problems such as color and texture changes, and achieve the promotion of precipitation, prolong shelf life, and ease food. negative effect

Inactive Publication Date: 2016-01-13
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a quick-freezing process for vegetables rich in flavonoids to solve the changes in color and texture during the processing and storage of such vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The invention relates to a quick-freezing process method for vegetables rich in flavonoids, which uses red phoenix as a raw material, and performs the following steps in sequence:

[0017] 1) Select fresh, non-damaged red phoenix vegetables as raw materials;

[0018] 2) Cut the roots of qualified raw materials, rinse and drain with clear water;

[0019] 3) Blanch the washed red phoenix in 1.2% sodium bicarbonate solution at 85°C for 60 seconds, with a solid-to-liquid ratio of 1:20, remove and drain;

[0020] 4) Soak the blanched raw materials in 0.3% phytic acid solution for 30 minutes, remove and drain;

[0021] 5) Soak the above-mentioned color-protected sample in 0.2% calcium chloride for 10 minutes, then put it in cooling water to cool below 10°C, remove and drain;

[0022] 6) Quick-freezing: The processed samples were quickly frozen within 20 minutes until the central temperature was below -10°C.

[0023] Effect: Compared with the fresh one, the color of the qui...

Embodiment 2

[0025] A quick-freezing process method for vegetables rich in flavonoids, using celery as a raw material, and performing the following steps in sequence:

[0026] 1) select fresh, surface-undamaged medicinal celery as raw material;

[0027] 2) Cut the roots of the qualified raw materials, cut them into 3cm segments, rinse and drain with clean water;

[0028] 3) Blanch the washed celery in 0.5% sodium bicarbonate solution at 90°C for 85 seconds with a solid-to-liquid ratio of 1:20, remove and drain;

[0029] 4) Soak the blanched raw materials in 0.2% phytic acid solution for 30 minutes, remove and drain;

[0030] 5) Soak the above-mentioned color-protected sample in 0.2% calcium chloride for 10 minutes, then put it in cooling water to cool below 10°C, remove and drain;

[0031] 6) Quick-freezing: The processed samples were quickly frozen within 20 minutes until the central temperature was below -10°C.

[0032] Effect: The color of the quick-frozen celery is not significantly...

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Abstract

The invention discloses a snap-freezing process method for vegetables rich in flavonoid. The method comprises the following steps: 1) selecting fresh vegetables without damages on surfaces as raw materials; 2) removing roots of qualified raw materials, cutting off the raw materials, rinsing the cut raw materials with clean water, and draining water; 3) placing the rinsed raw materials in sodium bicarbonate solution for scalding, taking the scalded raw materials out, and draining water; 4) placing the scalded samples in color-protecting liquid to perform color-protecting treatment, and draining water; 5) placing the samples subjected to color-protecting treatment in calcium chloride for brittleness-keeping, rinsing the treated raw materials with cooling water and draining water; and 6) snap-freezing the treated raw materials. When the vegetables snap-frozen with the method is thawed, shrinkage do not occur, the appearance of the vegetables is glossy, the original tissue structure can still be kept, the nutritive value of the vegetables is effectively kept, the shelf life is prolonged, a tedious process of double snap-freezing is avoided, and the production cost is saved.

Description

technical field [0001] The invention relates to a processing method for quick-freezing vegetables, in particular to a quick-freezing process for vegetables rich in flavonoids. Background technique [0002] Flavonoids have been widely studied and applied because of their protective cardiovascular, anti-tumor, anti-diabetic, anti-oxidant, anti-inflammatory, and anti-viral effects. Studies have shown that flavonoids widely exist in health-care vegetables, such as red phoenix, medicinal celery, and purslane. Vegetables, as fresh and perishable agricultural products with rich water content, are prone to rot and deterioration due to various adverse physical, chemical and biochemical changes due to the action of microorganisms and enzymes. Due to the low temperature required for processing and storage, quick-frozen vegetables can well maintain the original color, flavor and nutritional value of fresh vegetables, and the processing cost is low, so the market prospect is broad. [...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/154A23B7/157
Inventor 葛庆丰于海庄涛吴满刚汪志君
Owner YANGZHOU UNIV
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