Freeze-dried broccoli processing method

By combining steam instantaneous blanching, dry ice rapid freezing, and vacuum freeze-drying, the freeze-dried broccoli processing method solves the problem of loss of functional components in broccoli, and achieves efficient retention of components such as glucosinolates, flavonoids, and vitamin C, thereby improving the nutritional value and quality of the product.

CN121312686APending Publication Date: 2026-01-13ZHEJIANG UNIV OF SCI & TECH
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Patent Information

Application Number
CN202511494257.1
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-10-20
Publication Date
2026-01-13

AI Technical Summary

Technical Problem

Existing freeze-drying technology has difficulty effectively preserving functional components in broccoli such as glucosinolates, flavonoids, and vitamin C, and these components are easily lost due to temperature and ice crystal formation during processing.

Method used

The method combines steam instantaneous blanching, dry ice rapid freezing, and vacuum freeze-drying. Steam instantaneous blanching reduces the loss of glucosinolates, dry ice rapid freezing reduces ice crystal formation, and vacuum freeze-drying maintains cell integrity, thus maximizing the retention of functional components.

Benefits of technology

It achieved a retention rate of over 98% for glucosinolates, flavonoids, and vitamin C, maintained the color and rehydration properties of broccoli, and significantly improved the stability and quality of nutrients.

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Abstract

The invention relates to the technical field of food processing, in particular to a freeze-dried broccoli processing method. The invention provides a freeze-dried broccoli processing method which comprises the following steps: taking cleaned broccoli, and cutting the broccoli into small flower types which are consistent in size, shape, thickness and height; carrying out instantaneous fixation by adopting steam, immediately soaking the broccoli subjected to fixation in ice water, fishing out the broccoli, and draining water; stacking the quick-frozen broccoli and the dry ice layer by layer; and after the temperature of the broccoli is reduced to-40 DEG C to-60 DEG C, performing vacuum freeze drying until the water content is less than or equal to 3% to obtain the dehydrated broccoli. According to the method, the loss of functional components such as glucoraphanin and polyphenol is reduced; formation of ice crystals is reduced, cell damage is reduced to the maximum extent, the content of functional components is effectively maintained, the color is close to that of fresh broccoli, and rehydration performance is good; the retention rates of functional components of glucoraphanin, flavone and vitamin C in broccoli all reach 98% or above.
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