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Preparation method for processing original-flavor Vaccinium Spp and Moringa oleifera Lam. powders by vacuum freezing technology

A technology of vacuum freezing and berry moringa powder, applied in the field of fruit processing, can solve different problems, achieve good health care effect, improve appearance and taste, and improve the effect of reducing spicy effect

Inactive Publication Date: 2020-09-04
GUANGDONG UNIV OF PETROCHEMICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] After retrieval and research, no method for processing and preparing original Moringa blueberry powder using vacuum freezing technology has been found, and the technical solution of the above-mentioned patent is different from the technical solution of this patent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A. Color protection: Protect color in a color protection solution prepared with 0.5% tea polyphenols and 0.10% cysteine ​​for 1 min.

[0019] B. Moringa despicing: The washed and drained Moringa is placed in a far-infrared heating box, and is heated in three stages within 2 hours. The temperature rises from 40°C to 80°C and then cools to room temperature. The heating rate is controlled. At 10°C / 60min.

[0020] C. Vacuum freezing: The blueberry moringa drained during pre-freezing is put into plates at a ratio of 70% and 30% and pre-frozen to -20°C for 3 hours. After pre-freezing, put the sample into the freeze dryer for vacuum drying, keep the vacuum at 10Pa, and slowly pressurize to normal pressure when the moisture content of the product is below 8%.

[0021] D. Drying and blending: Superfinely pulverize the blueberry Moringa oleifera after the freezing treatment for 5 minutes, and sterilize and store after blending.

Embodiment 2

[0023] A. Color protection: Protect color in a color protection solution prepared with 1.0% tea polyphenols and 1.50% cysteine ​​for 2 minutes.

[0024] B. Moringa despicing: The washed and drained Moringa is placed in a far-infrared heating box, and is heated in three stages within 3 hours. The temperature rises from 40°C to 80°C and then cools to room temperature. The heating rate is controlled. At 15°C / 60min.

[0025] C. Vacuum freezing: The blueberry Moringa oleifera drained during pre-freezing is put into a plate at a ratio of 70% and 30% and pre-frozen to -25°C for 2.5 hours. After pre-freezing, put the sample into the freeze dryer for vacuum drying, keep the vacuum at 15Pa, and slowly pressurize to normal pressure when the moisture content of the product is below 8%.

[0026] D. Drying and blending: Superfinely pulverize the blueberry Moringa oleifera after freezing for 7.5 minutes, and sterilize and store after blending.

Embodiment 3

[0028] A. Color protection: Protect the color in the color protection solution prepared with 1.5% tea polyphenols and 0.20% cysteine ​​for 3 minutes.

[0029] B. Moringa despicing: the washed and drained Moringa is placed in a far-infrared heating box, and is heated in three stages within 4 hours. The temperature rises from 40°C to 80°C and then cools to room temperature. The heating rate is controlled. At 20°C / 60min.

[0030] C. Vacuum freezing: The drained moringa blueberries are pre-frozen at a ratio of 70% and 30% and pre-frozen to -30°C for 2 hours. After pre-freezing, put the sample into the freeze dryer for vacuum drying, keep the vacuum degree at 20Pa, and slowly pressurize to normal pressure when the moisture content of the product is below 8%.

[0031] D. Drying and blending: Superfinely pulverize the frozen Moringa blueberries for 10 minutes, and then sterilize and store after blending.

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PUM

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Abstract

The invention discloses a preparation method for processing original-flavor Vaccinium Spp and Moringa oleifera Lam. powders by a vacuum freezing technology. The preparation method comprises the following steps of: S(1) color protection: putting cleaned and drained Moringa oleifera Lam. in a color protection liquid to conduct the color protection; S(2) Moringa oleifera Lam. pungency removal: carrying out cascade heating and cooling on the cleaned and drained Moringa oleifera Lam. in a far infrared heating box; S(3) vacuum freezing: during pre-freezing, putting the drained Vaccinium Spp and Moringa oleifera Lam. in a disk at a ratio of 70% and 30%, carrying out pre-freezing, and after the pre-freezing is finished, putting a sample in a freeze dryer to be subjected to vacuum drying; and S(4)drying and blending: carrying out superfine grinding on the Vaccinium Spp and Moringa oleifera Lam. subjected to the freezing processing, sterilizing and storing after blending. The original-flavor Vaccinium Spp and Moringa oleifera Lam. powder prepared by the preparation method has a harmonious Vaccinium Spp and Moringa oleifera Lam. flavor and nutrient quality, the nutrient ingredients of the Vaccinium Spp and the Moringa oleifera Lam. can be favorably kept, and a whole manufacture process is simple.

Description

technical field [0001] The invention relates to a preparation method for processing original blueberry moringa powder by vacuum freezing technology, and belongs to the technical field of fruit processing. Background technique [0002] Moringa is one of the most nutritious trees in the world. It contains about 20 kinds of amino acids and 46 kinds of antioxidants. It is known as the "tree of life" and "diamond in plants". The stems, flowers and roots are all edible, rich in various minerals, vitamins and pharmacologically active ingredients. But at present, only tea and buccal products are commonly used, and the form is single. Traditionally, the deep processing of Moringa oleifera is seriously lagging behind. Fresh Moringa oleifera and leaves are easy to lose water and shrink after harvesting. Fully tap the potential value of Moringa, and the developed Moringa powder has less loss of active ingredients and is rich in active substances such as polyphenols, flavonoids, and ami...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/10A23L5/41A23L5/20A23L5/00
CPCA23L19/01A23L33/10A23L5/41A23L5/21A23L5/00A23V2002/00A23V2200/30A23V2200/048A23V2250/214A23V2250/0616A23V2300/10
Inventor 姜翠翠邱松山邱楚捷罗敏聪赵顺欣蔡嘉裕庾卓思李慧琳
Owner GUANGDONG UNIV OF PETROCHEMICAL TECH
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