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Ultrafine broken wall crushed vegetable flour and its manufacturing method

A technology of ultra-fine wall-breaking crushing and manufacturing methods, which is applied in the field of food manufacturing, can solve problems such as easy deterioration, uneven mixing, and decreased taste, and achieve the effects of easy storage, scientific and reasonable nutritional ratio, and pure taste

Active Publication Date: 2022-01-04
凉城县世纪粮行有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In view of this, the present invention provides a kind of vegetable flour manufacturing method and the vegetable flour prepared by the method, to solve or alleviate the unbalanced nutrition of vegetable flour in the prior art, unstable product quality (nutrition, pigment and flavor substances cannot be effectively One or more problems such as release, uneven mixing), difficulty in large-scale standardized production, poor formability, serious decline in taste, easy to deteriorate, short shelf life, etc.

Method used

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  • Ultrafine broken wall crushed vegetable flour and its manufacturing method

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Comparison scheme
Effect test

Embodiment 1

[0036] A method for manufacturing vegetable flour, comprising the steps of:

[0037] Step S101, providing vegetables, and washing the vegetables to remove impurities.

[0038] The aforementioned vegetable is celery.

[0039] In step S102, the vegetables are subjected to freeze-drying and dehydration treatment at a temperature of -55°C to -35°C, so that the moisture content of the dried and dehydrated vegetables is ≤8% (mass fraction).

[0040] Step S103, crushing the dehydrated vegetables into 270-mesh vegetable powder.

[0041] Step S104, mixing and stirring vegetable powder and flour to obtain vegetable flour. Specifically, rotate clockwise at low speed for 4 minutes, rotate clockwise at high speed for 1 minute, and then stop. After the mixed powder no longer rotates, rotate counterclockwise at high speed for 1 minute, and then rotate counterclockwise at low speed for 4 minutes. 1 / 2 of the rotating speed of the belt blade, the vegetable powder with a mixing weight ratio o...

Embodiment 2

[0045] A method for manufacturing vegetable flour, comprising the steps of:

[0046] Step S101, providing fresh vegetables without pests and rot, removing the roots and withered parts of leaves, and cleaning the silt and impurities on the surface of the vegetables.

[0047] The above vegetables are a 1:1 mixture of tomatoes and shiitake mushrooms.

[0048] Step S102, before the vegetables are subjected to freeze-drying and dehydration treatment, the vegetables are sliced ​​or cut into pieces, and then the vegetables are subjected to freeze-drying and dehydration treatment at a temperature of -55°C to -35°C, so that the moisture content of the dried and dehydrated vegetables is ≤ 8% (mass fraction).

[0049] Step S103, crushing the dehydrated vegetables into vegetable powder that can pass through a 270-mesh sieve, so that the average particle size of the vegetables is 53 μm.

[0050] Step S104, mixing and stirring vegetable powder and flour to obtain vegetable flour. Specifi...

Embodiment 3

[0055] A method for manufacturing vegetable flour, comprising the steps of:

[0056] Step S101, providing fresh vegetables without pests and rot, removing the roots and withered parts of leaves, and cleaning the silt and impurities on the surface of the vegetables. After washing the vegetables, soak them in 5% brine for 30 minutes.

[0057] The above vegetables are a 1:1:1:1:1 mixture of tomato, carrot, spinach, fungus, and seaweed.

[0058] Step S102, before the vegetables are freeze-dried and dehydrated, the vegetables are sliced ​​or diced, and then the sliced ​​or diced vegetables are placed in a vacuum freeze dryer at a rate of 10 to 20 kg / m 2 Spread the material, and carry out freeze-drying and dehydration treatment at a temperature of -55° C. to -35° C., so that the moisture content of the dried and dehydrated vegetables is ≤ 8% (mass fraction).

[0059] Step S103, crushing the dehydrated vegetables into vegetable powder that can pass through a 270-mesh sieve, so that...

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Abstract

The present invention provides a method for producing ultrafine broken-walled and pulverized vegetable flour and the vegetable flour prepared by the method, wherein the method comprises: freeze-drying and dehydrating the vegetables at a temperature of -55°C to -35°C, Make the water content of the dried and dehydrated vegetables ≤ 8% mass fraction; the dehydrated vegetables are ultrafinely broken and crushed into vegetable powder with a fineness of passing through a 270 mesh sieve, so that the average particle size of the vegetable particles is 53 μm; the vegetable powder and The flour is uniformly mixed and stirred by three-dimensional double motion to obtain vegetable flour, the mixing weight ratio of the vegetable powder is 2%-6%, and the mixing weight ratio of the flour is 94%-98%. The invention solves the unbalanced nutrition of vegetable flour in the prior art, unstable product quality (nutrition, pigment and flavor substances cannot be effectively released, uneven mixing), difficulty in large-scale standardized production, poor formability, serious decline in taste, easy Deterioration, short product shelf life, etc.

Description

technical field [0001] The invention relates to the field of food production, in particular to a method for producing ultrafine wall-broken and pulverized vegetable flour and vegetable flour. Background technique [0002] As people's staple food, flour is in great demand. According to the protein content in flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour. Although there are many types of flour supplied on the market, these flours have single nutrients and cannot meet the needs of the human body. With the improvement of people's living standards and the strengthening of health care awareness, single flour cannot meet people's growing living needs. [0003] Vegetables can provide nutrients such as various vitamins and minerals necessary for the human body, and are one of the essential foods in people's daily diet. In our country, most vegetables mature in spring or summer. If you want to eat fresh vegetables all yea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L19/00A23L19/10A23L31/00A23L17/60A23L3/3436A23L33/00
CPCA23L3/3436A23L7/198A23L17/60A23L19/01A23L19/10A23L31/00A23L33/00A23V2002/00A23V2200/048A23V2200/30A23V2300/10
Inventor 任文明
Owner 凉城县世纪粮行有限公司