Production method of broccoli bud seedling freeze-dried powder

A technology of broccoli sprouts and a production method, which is applied in the field of broccoli sprout vegetable freeze-dried powder production, can solve the problems of difficult preservation of broccoli sprouts, high microbial load, and easy destruction of active ingredients, and achieve the protection of active ingredients Effect

Pending Publication Date: 2021-07-30
成都市三禾田生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Aiming at the problems that broccoli sprouts are not easy to preserve, carry high microorganisms, and the active ingredients are easy to be destroyed, the present invention adopts the method of cleaning first, then disinfecting and rinsing, and finally freeze-drying, assisted by environmental control, to produce broccoli sprouts that meet hygienic standards freeze-dried powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1 short-term immersion disinfection experiment

[0012] This trial was conducted in November 2020. Take two portions of broccoli sprouts of 1000g respectively, wash and cool them twice with clear water, and remove most of the seed shells during the cleaning process so that the seed shells can be separated from the sprouts. Then remove the sprouts and drain. One part was directly pre-frozen in a freeze dryer, and the other part was soaked in 0.5% peracetic acid aqueous solution for 1 min. After taking it out, it was transferred to a purified environment, and soaked and washed 3 times with sterilized water. Then take it out, drain the water, pack it into a freeze dryer, and dry it for 36 hours at 20-25°C. The dried broccoli sprouts are taken out and crushed to obtain broccoli sprout freeze-dried powder.

[0013] Test Results and Analysis

[0014] group Fresh bud weight / g Freeze-dried bud weight / g Yield / % SFN / % Moisture / % Total number of...

Embodiment 2

[0016] Embodiment 2 long-time immersion disinfection experiment

[0017] This trial was conducted in December 2020. Take two portions of broccoli sprouts of 3300g respectively, wash and cool them twice with clear water, and remove most of the seed shells during the cleaning process so that the seed shells can be separated from the sprouts. Then remove the sprouts and drain. One part was directly pre-frozen in a freeze dryer, and the other part was soaked in 0.5% peracetic acid aqueous solution for 3 minutes. After taking it out, it was transferred to a purified environment, and soaked and washed 3 times with sterilized water. Then take it out, drain the water, pack it into a freeze dryer, and dry it at 40-45°C for 24 hours. The dried broccoli sprouts are taken out and crushed to obtain broccoli sprout freeze-dried powder. The experimental data and results are as follows:

[0018] group Fresh bud weight / g Freeze-dried bud weight / g SFN / % Moisture / % Total n...

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PUM

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Abstract

The invention provides a production method of broccoli bud seedling freeze-dried powder. The broccoli bud seedling freeze-dried powder is prepared by cleaning broccoli bud seedlings for multiple times, soaking and disinfecting the broccoli bud seedlings with peracetic acid for a certain time, then taking out the broccoli bud seedlings, soaking and cleaning the broccoli bud seedlings with sterilized water for three times in a purification workshop, draining off water, freeze-drying the broccoli bud seedlings for 24-36 hours, removing the broccoli bud seedlings and crushing the broccoli bud seedlings.

Description

technical field [0001] The invention relates to a production technology of freeze-dried powder of broccoli sprouts and belongs to the technical field of food processing. Background technique [0002] With the continuous development of the economy, people pay more and more attention to the quality of life and dietary health, and people are more inclined to choose foods with higher nutritional value. As cancer is the number one killer of human health, the content of anticancer active substances in food has gradually become one of the important factors affecting consumers' choices. [0003] Vegetables of plant origin contain many biologically active ingredients, which not only participate in some important metabolic processes in the human body, but also have many physiological activities. Cruciferous vegetables are more and more popular with consumers because of their rich nutrients such as Vc, polyphenols, anthocyanins, and important secondary metabolites-glucosinolates. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024A23B7/154A23L19/00
CPCA23B7/024A23B7/154A23L19/01A23V2002/00A23V2300/10A23V2300/20
Inventor 洪汉君陈刚
Owner 成都市三禾田生物技术有限公司
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