Processing technology of broccoli superfine powder

A processing technology, the technology of broccoli, applied in food processing, food drying, food science and other directions, can solve the problems of large damage to product color and fragrance, loss of active ingredients, loss of fresh taste, etc., to improve cleaning and processing efficiency, The effect of improving product quality and maintaining fresh taste
CN111000171AInactive Publication Date: 2020-04-14宣城市合力生态农业有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
宣城市合力生态农业有限公司
Publication Date
2020-04-14
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a processing technology of broccoli superfine powder, comprising the following specific preparation processes: cleaning fresh broccoli through a multi-stage combined cleaning machine, draining, dicing, deactivating enzymes, feeding into a freezing room of minus 18 DEG C, quickly freezing for 3-5 hours, feeding into a vacuum freezing bin after freezing, freeze-drying for 12-18 hours, controlling the freeze-drying temperature in the whole process to be below 50 DEG C, and discharging the broccoli out of the bin when the water content of broccoli is below 8%; carrying outsuperfine grinding on the freeze-dried broccoli by virtue of a primary grinding and superfine grinding unit, carrying out UHT sterilization on broccoli superfine powder in a powder sterilization machine system, and then screening, packaging, boxing and labeling the sterilized broccoli superfine powder so as to obtain a finished product. According to the method, fresh broccoli is subjected to deactivation of enzymes and vacuum freeze drying dehydration, the whole dehydration process is in an anaerobic low-temperature process, the broccoli is barely not discolored, the fragrance is not lost, thetaste is kept fresh, and compared with hot air high-temperature drying dehydration, the product quality is greatly improved.
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Description

technical field

[0001] The invention belongs to the field of broccoli superfine powder preparation and relates to a processing technology of broccoli superfine powder. Background technique

[0002] Broccoli, also known as broccoli, broccoli, and green cauliflower, is a variety of Brassica cabbage species that uses green curds as products. The average nutritional value and disease prevention effect of broccoli far exceed other vegetables, and it is known as the "king of vegetables". The nutrients in broccoli are not only high in content, but also very comprehensive, mainly including protein, carbohydrates, fat, minerals, vitamin C and carotene. According to analysis, the protein content of every 100 grams of fresh broccoli is 3 times that of cauliflower and 4 times that of tomato. In addition, broccoli has more comprehensive mineral components than other vegetables, and is rich in calcium, phosphorus, iron, potassium, zinc, and manganese.

[0003] At present, the processin...

Claims

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