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Quick-freezing technology of fresh broad beans

A broad bean, fresh technology, applied in the direction of preservation of fruits and vegetables, preservation of fruits/vegetables by freezing/refrigeration, food preservation, etc., to achieve the effects of maintaining freshness, preventing deformation, and enhancing cohesion.

Inactive Publication Date: 2017-11-10
ANHUI HONGYUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although my country's quick-frozen food has developed rapidly in recent years, the annual per capita consumption is less than 10Kg, which is still far behind the annual per capita consumption of 20-80Kg in developed countries.

Method used

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  • Quick-freezing technology of fresh broad beans

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A quick freezing process for fresh broad beans includes the following steps:

[0023] (1) Remove 3% of the water from the fresh broad beans, then spray with hot white vinegar solution, then let the broad beans stand for 1 hour, and then put the broad beans in an environment of 10-15°C for 2 hours;

[0024] (2) Take out the broad beans and rinse them with water, dry them naturally, and then store the broad beans in an environment with a temperature of 25-30°C and a relative humidity of 50-60% for 2-4 hours;

[0025] (3) Take out the broad beans and soak them with soaking liquid;

[0026] The soaking liquid includes the following parts by weight: 8 parts of Pueraria lobata root powder, 5 parts of mint leaf extract, 1.5 parts of chitosan ester, 2.5 parts of saffron pollen, 0.8 parts of 4-terpineol, 3 parts of natural lotus seed extract , 2.5 parts of sunflower oil, 0.4 parts of α-terpineol, and 180 parts of ethanol; the preparation method is as follows: the raw materials are mixed...

Embodiment 2

[0034] A quick freezing process for fresh broad beans includes the following steps:

[0035] (1) Remove 3% of the water from the fresh broad beans, then spray with hot white vinegar solution, then let the broad beans stand for 1 hour, and then put the broad beans in an environment of 10-15°C for 2 hours;

[0036] (2) Take out the broad beans and rinse them with water, dry them naturally, and then store the broad beans in an environment with a temperature of 25-30°C and a relative humidity of 50-60% for 2-4 hours;

[0037] (3) Take out the broad beans and soak them with soaking liquid;

[0038] The soaking liquid includes the following parts by weight: 5 parts of Pueraria lobata root powder, 4 parts of mint leaf extract, 1 part of chitosan ester, 2 parts of saffron pollen, 0.5 part of 4-terpineol, 2 parts of natural lotus seed extract , 2 parts of sunflower oil, 0.2 parts of α-terpineol, and 150 parts of ethanol; the preparation method is as follows: mix the raw materials uniformly.

[...

Embodiment 3

[0046] A quick freezing process for fresh broad beans includes the following steps:

[0047] (1) Remove 3% of the water from the fresh broad beans, then spray with hot white vinegar solution, then let the broad beans stand for 1 hour, and then put the broad beans in an environment of 10-15°C for 2 hours;

[0048] (2) Take out the broad beans and rinse them with water, dry them naturally, and then store the broad beans in an environment with a temperature of 25-30°C and a relative humidity of 50-60% for 2-4 hours;

[0049] (3) Take out the broad beans and soak them with soaking liquid;

[0050] The soaking liquid includes the following parts by weight: 10 parts of Pueraria lobata root powder, 6 parts of mint leaf extract, 2 parts of chitosan ester, 3 parts of saffron pollen, 1 part of 4-terpineol, 4 parts of lotus seed natural extract , 3 parts of sunflower oil, 0.6 parts of α-terpineol, and 200 parts of ethanol; the preparation method is as follows: mix the raw materials uniformly.

[...

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Abstract

The present invention provides a quick-freezing technology of fresh broad beans. The quick-freezing technology comprises the following steps: 3% water in the fresh broad beans is firstly removed, then a hot white vinegar solution is used to spray the broad beans wet and then the broad beans are put still for 1 hour; the broad beans are taken out, the taken out broad beans are rinsed clean with clean water, the rinsed broad beans are naturally air-dried and then the air-dried broad beans are preserved for 2-4 hours; the broad beans are taken out and the taken out broad beans are soaked using a soaking solution; after the soaking, the broad beans are put into a pressure container at a pressure of 0.5 MPa, the pressure is kept for 1 hour, then the broad beans are taken out, the taken out broad beans are treated with clean water once, the broad beans are taken out, and the taken out broad beans are treated with hot oil at 60-70 DEG C for once; distilled water is sprayed on surfaces of the broad beans; and the broad beans are sent into a quick-freezing tunnel to be quick-frozen. The method can greatly maintain freshness of the broad beans. The soaking of the white vinegar can lock water of the broad beans and fills internal pores of the broad beans. The soaking solution can enhance a polymerization force of chlorophyll in the broad beans, so that the chlorophyll is not easily frostbitten when being frozen. The hot oil covers surfaces of the broad beans, so that the freezing can play a certain separating role in the broad beans.

Description

Technical field [0001] The invention relates to the field of quick-frozen food, in particular to a quick-freezing process for fresh broad beans. Background technique [0002] Quick-frozen food refers to the food that has undergone a low temperature treatment below -30°C, and quickly passes through the largest ice crystal zone of -1~-11°C within 30 minutes. More than 80% of the water in the food becomes ice crystals with a particle size of less than 100μm, and the core temperature is at -18°C or less, and the temperature fluctuation of the storage environment is required to be controlled within 2°C. Frozen food obtained through this process. Quick-frozen food keeps the original freshness, color and flavor, nutritional content, appearance quality and internal texture of natural food to the maximum extent. With the rapid development of my country’s frozen food processing industry, as well as the fast-paced lifestyle and the improvement of people’s living standards, quick-frozen foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/10A23B7/154
CPCA23B7/04A23B7/10A23B7/154Y02A40/90
Inventor 王俊
Owner ANHUI HONGYUN FOOD
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