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Making method of dehydrated spinach

A technology for dehydrating spinach and its production method, which is applied in the directions of preserving fruits/vegetables by dehydration, preservation of fruits and vegetables, preservation of fruits/vegetables by freezing/refrigeration, etc., and can solve problems such as difficult storage of fresh spinach

Inactive Publication Date: 2017-06-23
蚌埠清菲农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fresh spinach is not easy to store, and it is difficult for some people who work in remote areas and poor environment to eat fresh spinach. Therefore, it is meaningful to provide a kind of dehydrated spinach for this group of people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1, a kind of preparation method of dehydrated spinach,

[0018] Specific steps are as follows:

[0019] (1) After washing the freshly harvested spinach, soak it in 2% maltol for 12 minutes and drain it;

[0020] (2) Spray a thin layer of Bacillus colioids liquid on the surface of the drained spinach, the content of Bacillus colioids in the Bacillus colisus liquid is 1×10 5 CFU / ml, placed in a freezer at 2°C for 5 minutes;

[0021] (3) Put the frozen spinach in a vacuum drying oven with a vacuum pressure of -12KPa and a temperature of 35°C for 8 minutes for the first time;

[0022] (4) Put the spinach under a pressure of 6 atmospheres, control the initial temperature at 10°C, and gradually raise the temperature to 40°C. During the gradual temperature rise, the temperature is raised by 1°C every 6 seconds to obtain dehydrated spinach.

[0023] The finally obtained dehydrated spinach is emerald green in color, with flat leaves, clear veins, rich spinach fragr...

Embodiment 2

[0024] Embodiment 2, a kind of preparation method of dehydrated spinach,

[0025] Specific steps are as follows:

[0026] (1) After washing the freshly harvested spinach, soak it in 2.5% maltol for 15 minutes and drain it;

[0027] (2) Spray a thin layer of Bacillus colioids liquid on the surface of the drained spinach, the content of Bacillus colioids in the Bacillus colisus liquid is 3×10 5 CFU / ml, placed in a freezer at 3°C ​​for 6 minutes;

[0028] (3) Put the frozen spinach in a vacuum drying oven with a vacuum pressure of -15KPa and a temperature of 38°C for 10 minutes for the first time;

[0029] (4) Put the spinach under a pressure of 8 atmospheres, control the initial temperature at 10°C, and gradually raise the temperature to 40°C. During the gradual temperature rise, the temperature is raised by 1°C every 10 seconds to obtain dehydrated spinach.

[0030] The finally obtained dehydrated spinach is emerald green in color, with flat leaves, clear veins, rich spinach...

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PUM

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Abstract

The invention relates to the technical field of processing of vegetables, in particular to a making method of dehydrated spinach. The making method comprises the following specific steps of thoroughly cleaning collected fresh spinach, soaking the cleaned spinach in a maltol solution, performing draining, spraying a thin layer of bacillus mucilaginosus liquid to the surface of the drained spinach, then performing freezing treatment, performing vacuum primary drying on the frozen spinach, finally, placing the dried spinach under the pressure of 6-8 atmospheric pressure, controlling the initial temperature to be 10 DEG C, and gradually performing temperature rise to 40 DEG C, so as to obtain the dehydrated spinach. The finally-obtained dehydrated spinach is emerald green in color, level in leaf surfaces, and clear in veins, and has rich delicate fragrance of the spinach.

Description

technical field [0001] The invention relates to the technical field of vegetable processing, in particular to a method for preparing dehydrated spinach. Background technique [0002] Spinach is an annual herb plant, which is widely cultivated in China. It is one of the most common vegetables. It is rich in carotenoids, vitamin C, vitamin K, minerals (calcium, iron, etc.), coenzyme Q10 and other nutrients. Promote intestinal peristalsis, facilitate defecation, maintain normal vision and epithelial cell health, increase the ability to prevent infectious diseases, promote children's growth and development, and have a good auxiliary treatment effect on iron deficiency anemia. Eating a lot of spinach can reduce risk of stroke. Spinach extract has the effect of promoting the proliferation of cultured cells, which not only resists aging but also enhances youthful vitality. The protein content of spinach is higher than that of other vegetables, and it contains quite a lot of chlor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/155A23B7/04A23B7/02
CPCA23B7/154A23B7/02A23B7/04A23B7/155
Inventor 翟明安李香华
Owner 蚌埠清菲农业科技有限公司
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