A method of serial drying combined with pretreatment to improve the total phenolic content and antioxidant capacity of burdock slices

A technology of anti-oxidation ability and burdock slices, which is applied in food drying, food ultrasonic treatment, food freezing, etc., can solve the problems of lack of dry products, achieve the effects of accelerating deactivation, improving rehydration performance, and strong anti-oxidation ability

Active Publication Date: 2019-08-16
JIANGSU ACAD OF AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the current research on vacuum ultrasonic technology in the field of drying is mainly limited to how to improve the drying efficiency, and there is still a lack of research on the application of vacuum ultrasonic pretreatment to improve the nutritional quality of dried products

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  • A method of serial drying combined with pretreatment to improve the total phenolic content and antioxidant capacity of burdock slices
  • A method of serial drying combined with pretreatment to improve the total phenolic content and antioxidant capacity of burdock slices

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Embodiment

[0029] Select fresh burdock root with uniform thickness as the raw material; after washing the soil on the surface, cut the burdock root into slices with a thickness of 3-5 mm; soak the burdock slices in 1% citric acid for 30 minutes, and drain; Put 10g of burdock slices into the vacuum equipment, open the vacuum valve, and perform ultrasonic treatment after the vacuum degree reaches 80-100kpa. The frequency of ultrasonic treatment is 40-60kHz, and the power density is 0.35-0.65W / cm 2 , temperature 70-90°C, time 0.5-2.0min; place the burdock slices after vacuum-assisted ultrasonic pretreatment in a vacuum freezer, dry for 4-8 hours, and dry until the conversion point moisture is 50-70%; vacuum freeze The dried burdock slices are placed in a vacuum microwave drying oven with a vacuum degree of 75-90kPa, the microwave emission power of the first stage is 9-15W / g, the microwave time is 60-180s, the interval is 50-100s, and the cycle is 3-5 times; The transmission power of the sec...

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Abstract

The invention relates to a method for improving the burdock slice total phenol content and oxidantion resistance through series connection drying combined pretreatment, and belongs to the technical field of agricultural product deep treatment. Burdock roots are adopted as a raw material mainly, the burdock roots are cleaned and sliced and subjected to vacuum assisted ultrasonic pretreatment, vacuum freezing combined intermittence vacuum microwave drying and packaging. Vacuum assisted ultrasonic pretreatment and vacuum freeze combined intermittent vacuum microwave drying technology are adopted for being combined, vacuum assisted ultrasonic treatment is performed in the pretreatment stage for passivating polyphenol oxidase, oxidative degradation of polyphenols in burdock roots is lowered by removing oxygen, decreasing the thermal treatment temperature and shortening the thermal treatment time, vacuum freezing combined intermittent vacuum microwave drying is adopted in the drying stage, and degradation of thermal sensitivity polyphenols can be slowed down. The burdock slices are good in rehydration capability, the total phenol content is 20-25 mg / g, and the oxidation resistance is good.

Description

technical field [0001] The invention relates to a method for improving the total phenolic content and anti-oxidation capacity of burdock slices through series drying combined with pretreatment, and belongs to the technical field of deep processing of agricultural products. Background technique [0002] Drying is to reduce the moisture content in the material to a certain extent, hinder the growth of spoilage microorganisms inside the material and the chemical reaction with water as the medium, and is a fruit and vegetable deep processing method that effectively prolongs the shelf life of food and reduces storage and transportation costs. However, heat-sensitive and oxygen-sensitive nutrients in fruits and vegetables are easily degraded and lost in high temperature and air, which greatly reduces the nutritional value of dried fruits and vegetables. [0003] Fresh burdock root is rich in nutrition. In addition to polysaccharides, proteins, fats, and crude fibers, it also conta...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23B7/04A23B7/02A23B7/024A23B7/01
CPCA23B7/01A23B7/02A23B7/024A23B7/04A23V2002/00A23V2300/10A23V2300/20A23V2300/48
Inventor张钟元李大婧刘春泉朱翠平江宁宋江峰刘春菊肖亚冬
OwnerJIANGSU ACAD OF AGRI SCI