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Processing method of sulfur-free lily powder

A processing method, the technology of lily powder, applied in the field of food processing, can solve the problems of restriction, poor color protection effect, harmful to human health, etc., and achieve the effect of reducing intake, easy loss, and reducing loss

Inactive Publication Date: 2019-06-21
SOUTHWEAT UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Both traditional physical methods and chemical methods have certain disadvantages, some of which are poor in color protection, and some of which are added reagents that are harmful to human health (such as sulfites).
However, some countries prohibit the use of any inhibitors when exporting lily powder, thus limiting the application of traditional methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Screen fresh lily bulbs, select fresh lily bulbs without mildew, rot, and mechanical damage, then peel off, clean the sediment, drain the water, and then slice;

[0029] Place the sliced ​​lilies in an airtight and insulated space, release a large amount of ultrasonic waves in this space, use the ultrasonic thermal effect of the ultrasonic wave to make the water on the lily slices evaporate quickly, and dry the lily slices. The purpose of drying is to isolate the lily slices The contact with oxygen provides a favorable environment for the browning enzyme to fail; at the same time, the mechanical action of ultrasound, the cavitation effect, and the shock wave generated when the cavitation bubble collapses hit the tissue of the lily, causing the browning enzyme in the lily to Structural changes and activity changes occur, and the enzyme quickly loses its activity, so as to achieve the purpose of inhibiting the browning of lily and complete the color protection of lily slic...

Embodiment 2

[0035] On the basis of Example 1, in the process of performing ultrasonic color protection on the lily slices, it is possible to add color protection liquid to the lily slices to assist, so that the effect is better. The color protection solution is selected from natural foods that are safe, efficient, and have synergistic effects with each other to meet the needs of food quality, safety, and export distribution. In this plan, malic acid (0.8%) is selected. , ascorbic acid (0.2%) and papain (0.6%) color protection solution; soak the whole lily piece in the color protection solution for 20 minutes, and then apply ultrasonic waves during the soaking process. Here, the physical method of inactivating the browning enzyme of lily slices by ultrasonic waves is combined with the chemical means of inactivating the browning enzyme of lily slices with color protection liquid. The dual means of physics and chemistry make the color protection effect better.

[0036] Of course, when the co...

Embodiment 3

[0038] On the basis of Examples 1 and 2, two methods can be selected for the heating and drying of lily powder in this scheme. One is to heat directly with the thermal effect of ultrasonic waves. When the powdered lily is sprayed into the ultrasonic environment, the ultrasonic The thermal effect can quickly dry the lily powder, and at the same time, it can perform secondary color protection on the lily powder to ensure that the browning enzyme is completely inactive.

[0039] In the same way, the mixed heating method can be used instead of the ultrasonic wave. The mixed heating adopts microwave heating and hot air drying. First, microwave is used for heating. The microwave power is 80-800w, and the microwave time is 10-30 minutes. The microwave is used for preliminary drying of the lily liquid; then stop Microwave output, switch to hot air drying, the hot air drying temperature is selected at 50-100°C, and the drying time is adjusted according to the dry-wet ratio of the lily l...

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PUM

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Abstract

The invention discloses a processing method of sulfur-free lily powder. The method includes: pretreating: peeling, cleaning, draining, and slicing; putting sliced lily into a closed heat-insulating space, releasing ultrasonic waves into the whole space, utilizing ultrasonic thermal effect of the ultrasonic waves to quickly dry lily slices, utilizing cavitation effect of the ultrasonic waves and impact waves generated when cavitation bubbles break down to enable enzyme causing browning in the lily to be in structure change and activity change to quickly deactivate the enzyme; smashing the lilyslices after being ultrasonically treated to obtain lily powder. Treatment is performed in the closed heat-insulating space, and the enzyme causing browning in the lily can be in structure change andactivity change through the ultrasonic thermal effect, mechanical effect, the cavitation effect and the impact waves generated when the cavitation bubbles break down so as to achieve the objective ofinhibiting browning of the lily.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sulfur-free processing method for lily powder. Background technique [0002] Modern analysis shows that lily contains high-quality starch, protein, dietary fiber, fat and polysaccharide, vitamin B1, vitamin B, vitamin C, colchicine, lily flavonoids (polyphenols), saponins, amino acids, trace elements necessary for human body ( Calcium, magnesium, iron, aluminum, potassium, phosphorus, zinc, zinc, nickel, manganese), is a rare food, known as "vegetable ginseng" since ancient times, has good nutritional and nourishing effects, especially for post-illness It is very beneficial for the weak and neurasthenia. Lily is edible and medicinal, and it is the first batch of medicinal and edible plants approved by the Ministry of Health of my country. Modern medical research shows that: lily has anti-tumor effect, anti-fatigue effect, hypoglycemic effect, anti-oxidation effect, sedation and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L5/30A23L5/41
Inventor 李华龚伟
Owner SOUTHWEAT UNIV OF SCI & TECH