Freeze-dried scallion filling capsule

A technology of dried chives and capsules, applied in the directions of microcapsule preparation, microsphere preparation, food science, etc., can solve the problems of reducing the value of freeze-dried products, losing bright green color, discoloration, etc., achieving stable mechanical strength, prolonging shelf life, reducing The effect of energy consumption

Inactive Publication Date: 2016-05-25
HUNAN ER KANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the dehydration treatment of shallots enables long-term storage of shallots. At present, the main forms of dehydration and drying are hot air drying and vacuum freeze-drying. Pyropheophytophytophytol chlorophyll is produced by phytol, pheomagnesium and methoxyformyl, and finally the porphyrin ring in the molecule is degraded under light, oxidation and other conditions to cause discoloration, fading, etc., and lose its original bright green color , thereby greatly reducing the value of freeze-dried products

Method used

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  • Freeze-dried scallion filling capsule
  • Freeze-dried scallion filling capsule
  • Freeze-dried scallion filling capsule

Examples

Experimental program
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Embodiment Construction

[0041] Freeze-dried shallot capsules are specifically made by the following steps:

[0042] 1. Drying of chives:

[0043] The process is as follows:

[0044] Selective inspection: conduct sensory and pesticide residue inspections, and the rapid pesticide residue tester will test that the inhibition rate of acetylcholinesterase is <40%; the raw materials that pass the inspection are sent to the workshop for processing; unqualified products and unqualified specifications are removed Remove rotten, diseased parts, impurities and foreign objects for the products, redundant root heads, and excessively long thick and old parts;

[0045] Soaking and cleaning: the shallots are first soaked in 1% alkaline water for 6 minutes and then cleaned in multiple ways;

[0046] Rinsing: The materials are sent to the main workshop, sorted on the workbench and washed away with flowing water to remove the peeled waste and impurities;

[0047] Pelletizing: The raw materials are cut into the speci...

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Abstract

The present invention relates to a capsule, and in particular relates to a freeze-dried scallion filling capsule. The freeze-dried scallion filling capsule is prepared by the steps of selecting, immersing and cleaning, rinsing, soaking in carbon dioxide, cleaning, dicing, disinfecting, cleaning, draining, freeze-drying, discharging from a tank, packaging, refrigerating, discharging from a warehouse, balancing temperature, passing through an electrostatic attractor, metal detecting, sorting and filling the capsule, a freeze-dried raw scallion special hollow capsule comprises three layers, can effectively cover up the smell of the scallion, also avoids the volatilization of effective volatile components, prevents the loss of scallion nutrients, and extends the scallion shelf life, in addition, scallions are loaded into the hard hollow capsules, and the addition amount of the scallions can be precisely controlled. The process can well remove water in the scallions, and can well maintain cell tissues of the scallions, so that the scallions are easy to rehydrate. Vitamin c, chlorophyll and allinase activity of the scallions can be well preserved. After the scallions in the scallion capsules are rehydrated, the color, flavor and texture of the scallions are less different from that of fresh scallions.

Description

technical field [0001] The invention relates to a capsule, in particular to a capsule filled with freeze-dried chives. Background technique [0002] Chives mainly refer to the dry powder of aromatic plants used in food seasonings, which have a strong aroma and taste effect, not only can promote appetite, improve food flavor, but also have bactericidal and antiseptic functions. Therefore, the dehydration treatment of shallots enables long-term storage of shallots. At present, the main forms of dehydration and drying are hot air drying and vacuum freeze-drying. Pyropheophytophytophytol chlorophyll is produced by phytol, pheomagnesium, and methoxyformyl, and finally the porphyrin ring in the molecule degrades under light, oxidation and other conditions, causing discoloration, fading, etc., and loses its original bright green color , thus greatly reducing the value of freeze-dried products. Contents of the invention [0003] The technical problem to be solved by the present ...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/00B01J13/02
CPCB01J13/02
Inventor 帅放文王向峰章家伟
Owner HUNAN ER KANG PHARMA
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