Isothiocyanate-enriched vegetable seasoning powder and production method thereof

A technology of isothiocyanate and vegetable powder, applied in the field of deep processing of food, can solve problems such as unreported, and achieve the effects of improving health care function, good solubility and various tastes

Active Publication Date: 2017-05-24
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the development of related seasonings rich in isothiocyanates both at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] After the broccoli seeds were disinfected and soaked according to known methods, they were cultured in a light incubator at 25°C for 8 days. From the second day, 50mmol / L MgSO was sprayed every day. 4 Solution 1 time; cut off the roots of sprouts and heat it in a 70℃ water bath for 5 minutes, cut the mature broccoli and steam for 5 minutes in steam; freeze the heat-treated sprouts and mature vegetables in the refrigerator at -18℃ for 16h and 36h, respectively ; Then according to the known method, the sprouts and mature vegetables were homogenized according to the material-liquid ratio of 1:5 and 1:8, and then digested with endogenous myrosinase at 35°C (2h and 4h; using the known method, the The enzymatic hydrolysate of sprouts and mature vegetables is concentrated, dried in an oven at 50°C and 70°C, respectively, and ultra-finely pulverized to prepare vegetable powder rich in isothiocyanate; the mature vegetable powder and sprout vegetable powder Mix in a ratio of 1:5, a...

Embodiment 2

[0064] After the cabbage seeds were disinfected and soaked according to known methods, they were cultured in a light incubator at 28°C for 6 days. From the second day onwards, 40mmol / L MgSO was sprayed every day 4 Solution 1 time; cut off the roots of sprouts and heat them in a 60℃ water bath for 6 minutes, cut the mature cabbage and steam for 30s in steam; heat-treated sprouts and mature vegetables are frozen in the refrigerator at -30℃ and -20℃ respectively 24h; then according to the well-known method, the sprouts and mature vegetables were homogenized according to the material-to-liquid ratio of 1:3 and 1:6, respectively, and enzymatically hydrolyzed at 30°C for 1h and 2h; using the well-known method, the sprouts and mature vegetables The enzymatic hydrolysate was concentrated, dried in an oven at 50℃ and 60℃, respectively, and ultra-finely pulverized to obtain vegetable powder rich in isothiocyanate; the ratio of mature vegetable powder and sprout vegetable powder was 1:3 Mi...

Embodiment 3

[0066] After the pakchoi seeds were disinfected and soaked according to known methods, they were cultured in a light incubator at 30°C for 10 days, and 25mmol / L MgSO was sprayed every day from the second day. 4 Solution 1 time; cut off the roots of sprouts and heat them in a 50℃ water bath for 15 minutes, cut the mature cabbage and steam for 60s in steam; freeze the heat-treated sprouts and mature vegetables in the refrigerator at -20℃ for 48h; then press In a well-known method, the sprouts and mature vegetables are homogenized according to the material-liquid ratio of 1:5 and 1:10, respectively, and then enzymatically hydrolyzed at 40°C for 2 hours; using a known method, the sprouts and mature vegetables are concentrated, They were dried in an oven at 70℃ and ultra-finely pulverized to prepare vegetable powder rich in isothiocyanate; mix mature vegetable powder and sprout vegetable powder in a ratio of 1:1, add 20.0% salt and monosodium glutamate powder 2.0%, garlic powder 4.0%...

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PUM

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Abstract

The invention relates to an isothiocyanate-enriched vegetable condiment and a production method thereof, and belongs to the technical field of food processing. The isothiocyanate-enriched vegetable seasoning powder comprises cruciferae ripe vegetable powder and sprout vegetable powder thereof, wherein the weight ratio of the cruciferae ripe vegetable powder to the sprout vegetable powder is 1 to (1-5), and the content of isothiocyanate in the vegetable seasoning powder is 800-2500mg/100g by dry weight. Specifically, cruciferous vegetables or sprout vegetables are used as raw materials of the isothiocyanate-enriched vegetable condiment. The isothiocyanate-enriched vegetable condiment is prepared through the following steps of performing selection, performing cleaning, performing heat treatment, performing freezing, performing enzymolysis, performing drying, and performing superfine comminution so as to obtain vegetable powder; and then compounding table salt, gourmet powder, garlic powder, fresh ginger powder, scallion powder, onion powder, chili powder, star aniseed powder and pricklyash peel powder, performing sterilization, and performing packaging so as to obtain the isothiocyanate-enriched vegetable condiment. The isothiocyanate-enriched vegetable condiment disclosed by the invention is simple in production technology, and reasonable and scientific in formula, and can be in industrialized production, the content of the isothiocyanate in the isothiocyanate-enriched vegetable condiment is 800-2500mg/100g by dry weight, and the isothiocyanate-enriched vegetable condiment is an ideal health-care condiment.

Description

Technical field [0001] The invention relates to an isothiocyanate-rich vegetable seasoning powder and a production method thereof, and belongs to the technical field of food deep processing. Background technique [0002] Cruciferous vegetables contain high vitamins, minerals, dietary fiber, anthocyanins, polyphenols, carotenoids and glucosinolates and other nutrients and active substances. Regular intake of cruciferous vegetables helps prevent liver cancer, stomach cancer, lung cancer, bladder cancer, breast cancer, prostate cancer, pancreatic cancer, leukemia and other cancers. This is mainly due to the action of glucosinolates in myrosinase The role played by the isothiocyanate generated below. In addition, isothiocyanate also has the effects of sterilization, anti-oxidation, prevention of cardiovascular diseases, and anti-inflammatory. [0003] Broccoli, cauliflower, cabbage, Chinese cabbage, pakchoi, rape, radish, mustard, rape, etc. are cultivated in a wide range of my count...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 郭丽萍肖军霞朱英莲唐娟
Owner QINGDAO AGRI UNIV
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