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Angelica keiskei powder processing method

A processing method and pulverizer technology, which are applied in the direction of food ingredients as taste improvers, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of less research on processing technology, loss of nutritional ingredients, etc., and achieve the content of active ingredients Improve the effect of high nutrient content

Pending Publication Date: 2021-02-19
SHIJIAZHUANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some provinces and cities in my country introduced Ashitaba more than 20 years ago, but standardized planting technology has not yet been formed, and there are few researches on its processing technology. At present, dry micronization is mostly used in processing. The main problem is the loss of nutrients

Method used

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  • Angelica keiskei powder processing method
  • Angelica keiskei powder processing method
  • Angelica keiskei powder processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A method for processing Ashitaba powder, specifically comprising the steps of:

[0057] Step 1: Wash and cut into sections. Choose fresh ashitaba, remove rotten and diseased ashitaba, immerse in a solution with a chloride ion content of 200mg / kg for 3 minutes, wash the surface sediment with tap water, rinse and cut into 2-3cm pieces.

[0058] Step 2: Color protection. Immediately put Ashitaba into CaCl-containing 2 0.8% color protection treatment in the color protection solution.

[0059] Step 3: Precook. Ashitaba sections are precooked at 90°C for 3 minutes.

[0060] Step 4: Beating. Beat the color-protected Ashitaba section, heat distilled water equivalent to 1 times the volume of the pre-cooked Ashitaba mass (solid-to-liquid ratio 100g / 100mL) to boiling, pour it into the Ashitaba section and heat for 3 minutes, and then crush it with tissue Machine beating.

[0061]Step Five: Micro-crushing. Use a colloid mill combined with a high-shear homogenizer for wet mi...

experiment example 1

[0065] Experimental Example 1 Comparative Analysis of Vc and Chalcone Contents of Ashitaba Dried Processed Products and Processed Products of the Present Invention

[0066] 1. Establishment of detection method

[0067] 1.1 Determination method of ascorbic acid Vc content

[0068] Refer to GB 12392-90 4-dinitrophenylhydrazine method. Total ascorbic acid Vc includes reduced form, dehydrogenated form and diketogulonic acid. The reduced form of ascorbic acid in the sample is oxidized by activated carbon to dehydroascorbic acid, and then reacts with 2,4-dinitrophenylhydrazine to form red oleo, which is colored The intensity is proportional to the total ascorbic acid content, and can be quantified by colorimetry. The regression equation made according to the determination method is: y=2.3324x+0.0505, R 2 =0.996 standard curve see figure 1 .

[0069] 1.2 Method for Determination of Chalcones in Ashitaba

[0070] Chalcone standard curve preparation: Use a precision electronic bal...

experiment example 2

[0075] Experimental example 2 The influence of conditional parameters on solubility

[0076] Direct beating: Weigh 150g of Ashitaba and add 250mL of pure water, beat for 10min with a tissue pulverizer, then pulverize with a colloid mill, filter and measure the refractive index with an Abbe refractometer.

[0077] Precooking and beating: Weigh 150g of ashitaba and add 250mL of pure water, and precook in an induction cooker above 90°C for 3 minutes; then beat it with a tissue grinder for 10 minutes, then finely pulverize it with a colloid mill, filter and measure the refractive index with an Abbe refractometer.

[0078] High-shear homogenization: Weigh 150g ashitaba and add 250mL of pure water, precook in an induction cooker above 90°C for 3 minutes; then use a tissue pulverizer to grind for 10 minutes, then finely pulverize with a colloid mill, and then perform high-shear homogenization. After filtration, the refractive index was measured with an Abbe refractometer.

[0079] E...

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Abstract

The invention relates to an angelica keiskei powder processing method, and belongs to a wet processing technology. The angelica keiskei powder processing method specifically comprises the following steps: angelica keiskei selection, cleaning and cutting into sections, color protection, precooking, pulping, wet micro-crushing, enzymolysis, blending, high-shear homogenization, and spray drying to obtain a finished product. The content of nutritional components of angelica keiskei powder obtained by the method provided by the invention is high, through verification, compared with angelica keiskeiprocessed by a dry method on the market at present, the angelica keiskei processed by the method disclosed by the invention has the advantages that the VC preservation rate is increased by 37%, the chalcone content in angelica keiskei dry powder is increased by 19%, the problem of nutrient loss in the angelica keiskei processing process is solved, and the angelica keiskei powder processing methodis suitable for industrial production and provides feasibility for further expanding the angelica keiskei market in China.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing ashitaba powder. Background technique [0002] At present, the sub-health status of Chinese residents urgently needs to be corrected, their health care awareness and health care behavior need to be strengthened, and scientific fitness knowledge needs to be further promoted. In view of the current market situation of the pharmaceutical and health products industry, consumers urgently need scientific theoretical knowledge for correct consumption guidance. At the same time, my country's social health care service institutions and talents are extremely scarce. Facing the competition of "entering the WTO", the national health care industry and national health care culture need support and promotion. , The main body behavior of health food enterprises also needs to be further regulated. The new medical reform advocates prevention first, and l...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L5/41A23L5/00A23L27/10A23L27/30A23L27/20A23L27/22
CPCA23L33/105A23L5/41A23L5/00A23L27/10A23L27/35A23L27/2028A23L27/22A23V2002/00A23V2250/21A23V2200/048A23V2200/14A23V2250/628A23V2250/636A23V2250/5114A23V2250/032
Inventor 俞龙泉马闻师谢立斌陈佳
Owner SHIJIAZHUANG UNIVERSITY
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