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Preparation method of non-heading Chinese cabbage freeze-dried powder

A technology of head cabbage and freeze-dried powder, which is applied in the fields of fruit and vegetable preservation, preservation of fruits/vegetables through radiation/electrical treatment, food preservation, etc., and can solve the problems of increasing production costs, energy consumption, and cumbersome application

Inactive Publication Date: 2021-07-30
南京苏曼等离子工程研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method is cumbersome in the application of technology and equipment in the milling process, which increases the production cost and energy consumption virtually.

Method used

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  • Preparation method of non-heading Chinese cabbage freeze-dried powder
  • Preparation method of non-heading Chinese cabbage freeze-dried powder
  • Preparation method of non-heading Chinese cabbage freeze-dried powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The non-heading Chinese cabbage 'Huang Meigui' and Hei Cai lyophilized powder improvement technology of the present embodiment are: select the non-heading Chinese cabbage 'Yellow Mei Mei' and Hei Cai with good quality and no damage by diseases and insect pests. Wash off the soil on the surface with water, and then use ultrasonic cleaning equipment to use ultrasonic cleaning method, 450W to clean for 4 minutes; cut the cleaned non-balling cabbage into 3*3cm non-balling cabbage; cut the cut Put the diced cabbage without balls into the tray, set the freezing temperature in the vacuum freeze-drying stage to -38°C, the length of freezing time to 4h, the drying temperature to 38°C, the length of drying time to 16h, and the vacuum degree to 0.1pa for vacuum freeze-drying. After drying, the obtained dry material is ultra-low temperature pulverized at -20° C. with an ultra-low temperature ultrafine pulverizer to obtain a non-balling cabbage freeze-dried powder with a particle siz...

Embodiment 2

[0052] The non-heading Chinese cabbage 'Huang Meigui' and Hei Cai lyophilized powder improvement technology of the present embodiment are: select the non-heading Chinese cabbage 'Yellow Mei Mei' and Hei Cai with good quality and no damage by diseases and insect pests. Wash off the soil on the surface with water, and then use ultrasonic cleaning equipment to use ultrasonic cleaning method, 450W to clean for 4 minutes; cut the cleaned non-balling cabbage into 3*3cm non-balling cabbage; cut the cut Put the diced cabbage without balls into the tray, set the freezing temperature in the vacuum freeze-drying stage to -38°C, the length of freezing time to 5h, the drying temperature to 38°C, the length of drying time to 16h, and the vacuum degree to 0.1pa for vacuum freeze-drying. After drying, the obtained dry material is ultra-low temperature pulverized at -20° C. with an ultra-low temperature ultrafine pulverizer to obtain a non-balling cabbage freeze-dried powder with a particle siz...

Embodiment 3

[0054] The non-heading Chinese cabbage 'Huang Meigui' and Hei Cai lyophilized powder improvement technology of the present embodiment are: select the non-heading Chinese cabbage 'Yellow Mei Mei' and Hei Cai with good quality and no damage by diseases and insect pests. Wash off the soil on the surface with water, and then use ultrasonic cleaning equipment to use ultrasonic cleaning method, 450W to clean for 4 minutes; cut the cleaned non-balling cabbage into 3*3cm non-balling cabbage; cut the cut Put the diced cabbage without balls into the tray, set the freezing temperature in the vacuum freeze-drying stage to -38°C, the freezing time to 6h, the drying temperature to 38°C, the drying time to 16h, and the vacuum degree to 0.1pa for vacuum freeze-drying. After drying, the obtained dry material is ultra-low temperature pulverized at -20° C. with an ultra-low temperature ultrafine pulverizer to obtain a non-balling cabbage freeze-dried powder with a particle size of 100-300 meshes,...

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Abstract

The invention discloses a preparation method of non-heading Chinese cabbage freeze-dried powder, and belongs to the field of processing after harvesting of gardening products. The optimal preparation method of the freeze-dried powder of the non-heading Chinese cabbages' yellow roses' and the freeze-dried powder of the black Chinese cabbages comprises the following steps: performing selection and pruning; processing the material under the condition that an ultrasonic cleaning machine is 450 W, and cleaning is conducted for 4 min; dicing the vegetables with the size of 3 * 3 cm; freeze-drying the material, wherein in the vacuum freeze-drying stage, freezing is carried out for 6 hours at the temperature of -38 DEG C under the vacuum degree of 0.1 pa, and drying is carried out for 18 hours at the temperature of 38 DEG C; and carrying out ultra-fine grinding at the ultralow temperature of -20 DEG C until the particle size of powder is 100-300 meshes; and packaging the finish product. The non-heading Chinese cabbage freeze-dried powder with the optimal nutritional quality and color is prepared, and the preparation method of the non-heading Chinese cabbage freeze-dried powder which is high in nutritional quality, reduces the transportation difficulty of fresh vegetables, prolongs the storage life and meanwhile reduces energy consumption and cost is provided.

Description

technical field [0001] The invention relates to a preparation method of non-heading Chinese cabbage freeze-dried powder, which belongs to the field of postharvest processing of horticultural products. Background technique [0002] Non-heading cabbage [Brassica campestris ssp.chinensis] is commonly known as Chinese cabbage, common cabbage, green vegetables, rapeseed, etc. It is an important vegetable crop native to my country. The new non-heading cabbage variety 'Yellow Rose' was used in this study, which was bred by the research team of Professor Hou Xilin of Nanjing Agricultural University in recent years. Its characteristic characteristics are: the plant is semi-erect, without waist, and the whole plant looks like a rose. The plant height is 18cm, and the expansion degree is 26cm. The leaves are yellow-green, broadly elliptical, and the leaves are highly vesicular. There are 23 leaves. Petiole flat, white. Good commodity and ornamental, high Vc content, resistant to d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23B7/024A23B7/015
CPCA23L19/01A23B7/024A23B7/015A23V2002/00
Inventor 侯喜林蒋程李英
Owner 南京苏曼等离子工程研究院有限公司
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