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Drying method for broccoli leaves

A drying method and technology for broccoli, applied in the fields of food preservation, fruit and vegetable preservation, food science, etc., can solve the problem of rare treatment of broccoli leaves, and achieve the effects of protecting easily oxidizable components, saving processing costs, and saving energy.

Inactive Publication Date: 2016-05-04
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, treatment of broccoli leaves is currently rare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Pick mature broccoli flower buds, remove the thick main stems of the remaining broccoli leaves and the yellowed and rotten leaves, wash the leaves, then dry the broccoli leaves at 80°C for 8 hours to make the moisture content 16.32%, and then directly send them into the vacuum Freeze drying machine, under the vacuum degree of 1.0Pa, under the refrigeration condition of -60°C, dehydrate and dry for 2 hours to obtain broccoli leaves with a water content of 2.8%.

[0019] Product quality: emerald green color, good quality, protein content 24.25%, anthocyanin extraction 31.68mg / g, glucosinolate extraction 8.82μmol / g, treated with 50 ℃, 65 ℃, 80 ℃ at the same time Compared with orchid leaves, the extraction amount of proanthocyanidins reaches the maximum value, and the extraction amount of glucosinolates is relatively stable.

Embodiment 2

[0021] Pick mature broccoli flower buds, remove the thick main stems of the remaining broccoli leaves and the yellowed and rotten leaves, wash the leaves, then dry the broccoli leaves at 80°C for 8 hours to make the water content 16.20%, and then directly send them into the vacuum In a freeze dryer, under the condition of vacuum degree of 1.0 Pa and refrigeration at -60° C., dehydration and drying for 2 hours to obtain broccoli leaves with a moisture content of 2.7%.

[0022] Product quality: emerald green color, protein content 24.35%, anthocyanin extraction 31.28 mg / g, glucosinolate extraction 8.62 μmol / g, broccoli leaf phase treated at 50°C, 65°C, 80°C at the same time Compared with the extraction amount of proanthocyanidins reaching the maximum value, the extraction amount of glucosinolates is relatively stable.

Embodiment 3

[0024] Pick mature broccoli flower buds, remove the thick main stems of the remaining broccoli leaves and the yellowed and rotten leaves, wash the leaves, then dry the broccoli leaves at 80°C for 8 hours to make the moisture content 16.40%, and then directly send them into the vacuum Freeze drying machine, under the vacuum degree of 1.0Pa, under the refrigeration condition of -60°C, dehydrate and dry for 2 hours to obtain broccoli leaves with a water content of 2.8%.

[0025] Product quality: emerald green color, protein content 24.25%, anthocyanin extraction 31.68 mg / g, glucosinolate extraction 8.72 μmol / g, broccoli leaf phase treated at 50°C, 65°C, 80°C at the same time Compared with the extraction amount of proanthocyanidins reaching the maximum value, the extraction amount of glucosinolates is relatively stable.

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Abstract

The invention provides a drying method for broccoli leaves. The broccoli leaves are used as raw materials and dried at low temperature in advance, and the water content is reduced to be 17% or below; the broccoli leaves are frozen and dried in a vacuum mode. When the broccoli leaves are dried at low temperature in advance to enable the water content to be reduced to be 17% or below, the content of crude protein, the content of procyanidine and the content of thioglycoside in the broccoli leaves are retained mostly; the broccoli leaves are frozen and dried in a vacuum mode continuously, ingredients easy to oxidize are well protected, heat-sensitivity ingredients in materials are retained easily, and the content of nutritional ingredients and the content of functional substances in the obtained broccoli leaves are remarkably higher than those in broccoli leaves which are dried in hot wind and dried in vacuum, while are not dried at low temperature in advance and are not frozen and dried in a vacuum mode. In addition, the method combines low-temperature predrying with low-temperature fast freezing and drying, energy sources can be saved, processing cost is saved, and economic benefits are improved.

Description

technical field [0001] The invention belongs to the technical field of broccoli application, in particular to a method for drying broccoli leaves. Background technique [0002] In recent years, due to the strong demand in domestic and foreign markets, the planting area of ​​broccoli in my country has gradually expanded. The main planting areas are Fujian, Zhejiang, Jiangsu, Shandong, Hebei, Northeast, Gansu, and other provinces are also planted. [0003] Due to the increase in the production of broccoli in China, a large number of leaves and stems after broccoli processing or harvesting, accounting for 50% to 60% of the leaves of the plant, are treated as waste, causing air pollution and water pollution after corruption. Environmental issues such as eutrophication. For example, Shangpan in Taizhou, Zhejiang is the hometown of broccoli in China. The broccoli planting area is more than 100,000 mu, and about 350,000 tons of broccoli stems and leaves are discarded every year. W...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/024
CPCA23B7/02A23B7/024
Inventor 年芳李发弟唐德富陈立业郝生燕李冲潘发明
Owner GANSU AGRI UNIV
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