Vegetable cell wall breaking technology

Abstract

The invention discloses a vegetable cell wall breaking technology capable of being widely applied to the industries including health products, non-staple food, food, medicines, beverages, cosmetics, livestock and the like. According to the technology, the specific operation comprises the following steps: (1) cleaning plant raw materials, drying the plant raw materials, and picking the plant raw materials, so that the water content of the plant raw materials is 15-40%; (2) slowly heating the plant raw materials with the water content being 15-40% in a pressure tank, so that the temperature inside the pressure tank is increased to 60-80 DEG C within 10-40 min, opening a deflation valve of the pressure tank, exhausting air to a vacuum tank with the vacuum degree being -0.02 to 0.1 MPA, so that the inside of the pressure tank forms the vacuum immediately; and (3) keeping the temperature inside the pressure tank to be 50-80 DEG C, so that the water content of the plant raw materials are smaller than or equal to 5% within 1-3 h, closing the deflation valve of the pressure tank, and carrying out artificial cooling in a closed state for reducing the temperature, so as to obtain the product. According to the vegetable cell wall breaking technology, the sufficient absorption and utilization for the plant nutrition ingredients by the human body are facilitated, the mouthfeel is good, and the storage is easy.

Description

technical field [0001] The invention belongs to the technical field of ultrafine powder processing, and in particular relates to a plant cell wall breaking technology that can be widely used in industries such as health products, non-staple food, food, medicine, beverage, cosmetics, and animal husbandry. Background technique [0002] Existing fruit and vegetable products are usually fried or dried, and the nutritional ingredients (especially vitamins and trace elements) are lost in the process of processing. In this way, the absorption of the nutritional ingredients by the human body is only 2.03- 10%; and the carcinogenic rate of fried food to human body is about 7 times that of non-fried food, and the fruit and vegetable products of drying process, its mouthfeel is relatively poor; [0003] In order to increase the human body's absorption of the nutritional ingredients of plant products, the technology of breaking plant cell walls has appeared at home and abroad. Cell wal...

AI Technical Summary

Problems solved by technology

For example: freezing broken walls and grinding broken walls: but their cell wall breaking rate is only about 40%, and the breaking effect is poor, which is not conducive to the human body's full absorption and utilization of plant nutrients; and the water content is high, and the product shelf life is short. , not easy to store, in order to improve its storage time, such products sold in the existing market contain additives (such as preservatives)