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Vacuum freeze drying method for non-heading Chinese cabbage named as yellow rose

A technology of vacuum freeze-drying and heading cabbage, which is applied in the agricultural field, can solve the problems of unfavorable storage and transportation, high water content, etc., and achieve the effects of reduced loss, fast instant solubility, good instant solubility and rehydration

Inactive Publication Date: 2020-08-07
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a vacuum freeze-drying method for non-heading cabbage yellow roses to solve the problem that the non-heading cabbage 'Yellow Roses' has strong seasonality, high water content, and is not conducive to storage and transportation.

Method used

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  • Vacuum freeze drying method for non-heading Chinese cabbage named as yellow rose
  • Vacuum freeze drying method for non-heading Chinese cabbage named as yellow rose
  • Vacuum freeze drying method for non-heading Chinese cabbage named as yellow rose

Examples

Experimental program
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Effect test

Embodiment 1

[0045] The improvement technology of freeze-dried non-heading cabbage yellow rose in this embodiment is to pre-freeze for 4 hours, and then vacuum-dry for 24 hours. Separate the yellow leaves and green leaves of the yellow rose leaves, and take about 200g of intact leaves and about 70g of unstalked leaves for each of the yellow and green leaves, and put them into a tray for vacuum freeze-drying according to a preset procedure.

Embodiment 2

[0047] The improvement technology of the freeze-dried non-heading Chinese cabbage Yellow Rose in this embodiment is to pre-freeze for 4 hours and then vacuum-dry for 28 hours. Separate the yellow leaves and green leaves of the yellow rose leaves, and take about 200g of intact leaves and about 70g of unstalked leaves for each of the yellow and green leaves, and put them into a tray for vacuum freeze-drying according to a preset procedure.

Embodiment 3

[0049] The improvement technology of freeze-dried non-heading cabbage yellow rose in this embodiment is to pre-freeze for 4 hours and vacuum dry for 32 hours. Separate the yellow leaves and green leaves of the yellow rose leaves, and take about 200g of intact leaves and about 70g of unstalked leaves for each of the yellow and green leaves, and put them into a tray for vacuum freeze-drying according to a preset procedure.

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Abstract

The invention discloses a vacuum freeze drying method for non-heading Chinese cabbage named as yellow rose. According to the invention, different pre-freezing time and drying time combinations are controlled, the invention provides a vacuum freeze drying technology for optimizing non-heading Chinese cabbages. According to the vacuum freeze drying method for non-heading Chinese cabbage named as yellow rose, yellow leaves and green leaves of non-heading Chinese cabbages named as yellow rose are separated, the yellow leaves and the green leaves are complete leaves which are the same in weight, free of damage and consistent in size, the yellow leaves, green leaves and stem-removed leaves with specific weight are placed in a tray, and vacuum freeze drying is performed according to preset pre-freezing time and drying time, so that the storage resistance and the transportability of the non-heading Chinese cabbage named as yellow rose are remarkably improved, and a treated freeze-dried productis good in rehydration property and low in nutrient substance and pigment loss.

Description

technical field [0001] The invention relates to the technical field of agriculture, in particular to a method for vacuum freeze-drying non-heading cabbage yellow roses. Background technique [0002] Vacuum freeze-drying (vacuum freeze-drying, referred to as freeze-drying) is a drying method for food to evaporate water at low pressure and low temperature to obtain high-quality food. Using the principle of ice sublimation, under high-vacuum environmental conditions, the The moisture in the frozen food is directly sublimated from solid ice to water vapor without melting the ice to dry the material. The heat-sensitive ingredients in the vacuum freeze-dried product materials can be preserved, and the nutritional ingredients and flavor loss are very small, which can retain the original ingredients, taste, color and aroma of the food to the greatest extent. Since the material is frozen before sublimation and dehydration to form a stable solid skeleton, the solid skeleton remains b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024F26B5/06
CPCA23B7/024F26B5/06
Inventor 侯喜林何盈李英
Owner NANJING AGRICULTURAL UNIVERSITY
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