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Optimization method of leaf mustard desalinating technology

An optimization method and desalination technology, which is applied in the field of optimization of the mustard desalination process, can solve the problems of high flavor cost and difficulty in preserving flavor, and achieve low processing cost, reduced follow-up treatment cost, and good desalination effect

Pending Publication Date: 2020-02-07
湖南琦香阁食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the deficiencies of the prior art, the present invention provides an optimization method for the desalination process of mustard, which solves the problem that it is difficult to preserve the flavor or the cost of the flavor is too high after desalination in the processing of the existing mustard

Method used

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  • Optimization method of leaf mustard desalinating technology
  • Optimization method of leaf mustard desalinating technology
  • Optimization method of leaf mustard desalinating technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Its specific production method is as follows:

[0026] Step 1: The selected mustard greens are shredded, cleaned and pickled for primary processing.

[0027] Step 2: Calculate the salt content, total acid content, total amino acid content and flavor substances of the mustard greens obtained after primary processing.

[0028] Step 3: The temperature is set to 25-35°C, the corresponding mustard material-water ratio is 1:2 (kg:L), and the production time is 15 minutes. Groups are processed under this condition.

[0029] Step 4: The mustard greens obtained in step 3 are subjected to the first desalination treatment to obtain the first desalted mustard greens and the first desalination liquid, and the desalination effect and deacidification amount are measured.

[0030] Step 5: adopt the second desalination treatment to the first desalted mustard, wherein the desalination solution obtained from the first desalination treatment is no longer used for processing with clean wa...

Embodiment 2

[0034] Its specific production method is as follows:

[0035] Step 1: The selected mustard greens are shredded, cleaned and pickled for initial processing.

[0036] Step 2: Calculate the salt content, total acid content, total amino acid content and flavor substances of the mustard greens obtained after primary processing.

[0037] Step 3: The temperature is set to 28°C, and the corresponding mustard material-water ratios are 1:1, 1:2, 1:3, 1:4, 1:5 (kg:L), and the production time is 15 minutes. Groups are processed under this condition.

[0038] Step 4: The mustard greens obtained in step 3 are subjected to the first desalination treatment to obtain the first desalted mustard greens and the first desalination liquid, and the desalination effect and deacidification amount are measured.

[0039] Step 5: adopt the second desalination treatment to the first desalted mustard, wherein the desalination solution obtained from the first desalination treatment is no longer used for p...

Embodiment 3

[0043] Its specific production method is as follows:

[0044] Step 1: The selected mustard greens are shredded, cleaned and pickled for primary processing.

[0045] Step 2: Calculate the salt content, total acid content, total amino acid content and flavor substances of the mustard greens obtained after primary processing.

[0046] Step 3: The temperature is set to 28°C, the corresponding ratio of mustard material to water is 1:2 (kg:L), and the production time is set to 10min, 15min, and 20min respectively. Groups are processed under this condition.

[0047] Step 4: The mustard greens obtained in step 3 are subjected to the first desalination treatment to obtain the first desalted mustard greens and the first desalination liquid, and the desalination effect and deacidification amount are measured.

[0048] Step 5: adopt the second desalination treatment to the first desalted mustard, wherein the desalination solution obtained from the first desalination treatment is no long...

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Abstract

The invention discloses an optimization method of a leaf mustard desalinating technology. Through controlling the temperature, material-water ratio and desalinating time, the desalinating effect of leaf mustard is optimized, besides, a backward desalinating working procedure is innovatively used, while a low-salt effect is achieved, nutrient substances and traditional flavor of the leaf mustard are reserved to the maximum extent, and ever growing health demands of people for the leaf mustard as a food eaten together with rice or bread can be met; and the technology is simple, the processing cost is low, and the optimization method can be suitable for mass production.

Description

technical field [0001] The invention belongs to the technical field of food production, relates to a substitute processing technology for table food, and specifically relates to an optimization method of a mustard desalination process. Background technique [0002] The traditional desalination process of mustard is mainly divided into static water desalination and running water desalination. Some manufacturers have also begun to use saline water treatment methods, mainly in the form of biochemical treatment or injecting a large amount of fresh water to wash raw materials, and some use electrodialysis, membrane filtration, etc. method to strengthen the desalination and crispness of mustard. However, although the method of flushing with water in the above method is simple and easy to operate, it ignores the loss of nutrients in the mustard during the desalination process, and also produces a lot of problems of how to deal with desalination wastewater; Although the effect of el...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L19/20
CPCA23L5/27A23L19/20
Inventor 彭忠友
Owner 湖南琦香阁食品有限公司