Fresh kale slicing, enzyme-deactivation and green-maintaining processing equipment

A technology for cutting green and protecting kale, which is applied in metal processing, fruit and vegetable preservation, and heating preservation of fruits/vegetables. Grass smell, effect of preventing leaf browning

Inactive Publication Date: 2019-05-24
SDIC ZHONGLU FRUIT JUICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a processing equipment for fresh-cut kale greening and green protection, which can significantly reduce the grassy smell of kale and solve the problem of strong grassy smell after traditional fresh-cut kale processing

Method used

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  • Fresh kale slicing, enzyme-deactivation and green-maintaining processing equipment
  • Fresh kale slicing, enzyme-deactivation and green-maintaining processing equipment
  • Fresh kale slicing, enzyme-deactivation and green-maintaining processing equipment

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Embodiment Construction

[0040] The present invention will be described in further detail below through specific examples. The following examples are only descriptive, not restrictive, and cannot limit the protection scope of the present invention.

[0041] A processing equipment for fresh-cut greening and greening protection of kale, including a slicing device, a conveyor belt, an enzyme-linked ultrasonic decompression treatment device, a high-temperature and high-pressure saturated steam injection tunnel-type constant-temperature de-greening device, a low-temperature and high-pressure saturated steam injection tunnel-type constant-temperature cooling device, The process is as follows: After the kale is sliced ​​by the slicing device, the kale slices are carried by the conveyor belt into the enzyme-linked ultrasonic decompression treatment device for grassy odor removal treatment, and then enter the high-temperature, high-pressure saturated steam injection tunnel-type constant temperature de-greening d...

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Abstract

The invention relates to fresh kale slicing, enzyme-deactivation and green-maintaining processing equipment, comprising a slicing device, a conveying belt, an enzyme-linked ultrasonic decompressing processing device, a high-temperature high-pressure saturated vapor jet tunnel type thermostatic enzyme-deactivation device and a low-temperature high-pressure saturated vapor jet tunnel type thermostatic quenching device. The processing includes the steps of slicing fresh kale through the slicing device, sending the sliced kale in the enzyme-linked ultrasonic decompressing processing device throughthe conveying belt to perform green-taste removal, performing green-maintaining enzyme-deactivation in the high-temperature high-pressure saturated vapor jet tunnel type thermostatic enzyme-deactivation device and then performing green-maintaining browning-proof treatment through the low-temperature high-pressure saturated vapor jet tunnel type thermostatic quenching device. Since the sliced kaleis processed through a lipase activity composite inhibitor by the multienzyme complex combined ultrasonic decompressing technology, green-taste substance of kale can be removed and degraded effectively, lipoxidase activity can be deactivated, green taste of kale can be reduced greatly, and the problem of strong green taste of sliced fresh kale after processing is solved.

Description

technical field [0001] The invention belongs to the field of fruit juices, in particular to a processing equipment for freshly cutting collard greens and greening protection. Background technique [0002] Kale, a variety of Brassica oleracea, is native to southern Europe and has not been introduced in my country for a long time. Its leaves are green and attractive, and it is a good variety in the leafy vegetable family. Due to the mechanical cutting of fresh-cut kale during processing, the vegetable tissue cells rupture, resulting in the outflow of phenolic substances in the cell fluid, which is prone to enzymatic browning, which seriously affects the commodity value of the product. [0003] Browning directly leads to unacceptable color changes on the surface of fresh-cut vegetables, which affects their appearance quality, leads to the loss of nutrients, and even produces unsafe factors that endanger human health. Color protection and preservation is an essential key link ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/015B26D1/08B26D7/32A23B7/005A23B7/154A23B7/155A23L5/41A23L5/20
Inventor 张继明冷传祝李惠金晶辛刚黄瑞张青山郑向阳
Owner SDIC ZHONGLU FRUIT JUICE
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