Vegetable cell wall breaking technology

A plant cell and technology technology, applied in the field of plant cell wall breaking technology, can solve the problems of unfavorable absorption and utilization of plant nutrients, short shelf life of products, poor wall breaking effect, etc., and achieve easy absorption and utilization, beneficial to human health, and wall breaking effect Good results

Inactive Publication Date: 2016-03-02
王晓辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example 2 Crisp apple slices

[0023] 1) Take 100KG of apples, select to remove diseased fruits, clean, peel, core, slice 3-5MM thick, and dry, so that the water content of apple slices is 25% (weight);

[0024] 2) Put the apple slices into the autoclave and heat it slowly, so that the temperature in the autoclave rises to 70°C within 40 minutes (during the heating process, a large amount of mist-like water vapor is formed in the autoclave, and when the water vapor begins to condense into When water drops, the pressure in the autoclave rises to about 0.25MPA, and the autoclave's natural pressure rise ends), open the vent valve of the autoclave to exhaust the vacuum tank with a vacuum of -0.09MPA, and make the autoclave instantaneous (about 5 seconds) ) Form a vacuum;

[0025] 3) Keep the temperature in the autoclave at 70°C for 1.5 hours to make the water content of the apple slices 4%; close the air release valve of the autoclave, and in the closed state, manually cool down ...

Example Embodiment

[0030] Example 4 Crispy roses

[0031] 1) Take 10KG of roses, select and remove injured individuals, wash and dry them, so that the water content of the roses is 35% (weight);

[0032] 2) Put the rose flower into the pressure tank and heat it slowly, so that the temperature in the pressure tank rises to 67℃ within 10 minutes (During the heating process, a large amount of misty water vapor is formed in the pressure tank, and when the water vapor begins to condense into When water drops, the pressure of the tank body will rise to about 0.16MPA, and the natural pressure increase of the tank body will end), open the vent valve of the pressure tank to exhaust air into the vacuum tank with a vacuum of -0.08MPA, so that the pressure tank will be formed instantly (15 seconds) vacuum;

[0033] 3) Keep the temperature in the pressure tank at 67°C for 1.2 hours to make the water content of the roses 4.5%; close the vent valve of the pressure tank, and in the closed state, manually cool down to...

Example Embodiment

[0038] Example 6 Crisp jujube

[0039] 1) Take 100KG of jujube, select and remove injured individuals, wash and dry, so that the water content of jujube is 24% (weight);

[0040] 2) Put the jujube into the pressure tank and heat it slowly, so that the temperature in the pressure tank rises to 69°C within 40 minutes (during the heating process, a large amount of misty water vapor is formed in the pressure tank, and when the water vapor starts to condense into When water drops, the pressure in the tank rises to about 0.18MPA, and the natural pressure rise of the tank ends), open the vent valve of the pressure tank to exhaust the vacuum in the vacuum tank with a vacuum of -0.06MPA, so that the pressure in the tank is formed in an instant (16 seconds) vacuum.

[0041] 3) Keep the temperature in the pressure tank at 69°C for 2 hours, so that the water content of the jujube is 3.9%; close the vent valve of the pressure tank, and in the closed state, manually cool down to 20°C to obtain th...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): C12N5/04
CPCC12N5/04
Inventor 王晓辉
Owner 王晓辉
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