AU2020202098B1 - Efficient and high-quality preparation method of flavor vegetable soluble reconstituted beans based on kale - Google Patents
Efficient and high-quality preparation method of flavor vegetable soluble reconstituted beans based on kale Download PDFInfo
- Publication number
- AU2020202098B1 AU2020202098B1 AU2020202098A AU2020202098A AU2020202098B1 AU 2020202098 B1 AU2020202098 B1 AU 2020202098B1 AU 2020202098 A AU2020202098 A AU 2020202098A AU 2020202098 A AU2020202098 A AU 2020202098A AU 2020202098 B1 AU2020202098 B1 AU 2020202098B1
- Authority
- AU
- Australia
- Prior art keywords
- kale
- drying
- efficient
- temperature
- slurry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 240000007124 Brassica oleracea Species 0.000 title claims abstract description 60
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title claims abstract description 60
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 title claims abstract description 60
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 57
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 21
- 235000019634 flavors Nutrition 0.000 title claims abstract description 21
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 54
- 239000002002 slurry Substances 0.000 claims abstract description 34
- 238000004108 freeze drying Methods 0.000 claims abstract description 30
- 235000013618 yogurt Nutrition 0.000 claims abstract description 29
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 25
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 25
- 229920000881 Modified starch Polymers 0.000 claims abstract description 21
- 238000001291 vacuum drying Methods 0.000 claims abstract description 21
- 235000020357 syrup Nutrition 0.000 claims abstract description 18
- 239000006188 syrup Substances 0.000 claims abstract description 18
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000001746 injection moulding Methods 0.000 claims abstract description 5
- 238000000465 moulding Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 19
- 238000010438 heat treatment Methods 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000011268 mixed slurry Substances 0.000 claims description 12
- 108010046377 Whey Proteins Proteins 0.000 claims description 10
- 102000007544 Whey Proteins Human genes 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 235000021119 whey protein Nutrition 0.000 claims description 9
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 8
- 229920001296 polysiloxane Polymers 0.000 claims description 8
- 235000020183 skimmed milk Nutrition 0.000 claims description 8
- 239000000811 xylitol Substances 0.000 claims description 8
- 235000010447 xylitol Nutrition 0.000 claims description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 8
- 229960002675 xylitol Drugs 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000012792 lyophilization process Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 4
- 229910052782 aluminium Inorganic materials 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000011888 foil Substances 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 230000008719 thickening Effects 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 abstract description 9
- 235000021466 carotenoid Nutrition 0.000 abstract description 7
- 150000001747 carotenoids Chemical class 0.000 abstract description 7
- 229930002875 chlorophyll Natural products 0.000 abstract description 5
- 235000019804 chlorophyll Nutrition 0.000 abstract description 5
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 25
- 229920002472 Starch Polymers 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 239000008107 starch Substances 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 5
- 230000014759 maintenance of location Effects 0.000 description 5
- 230000005855 radiation Effects 0.000 description 5
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000000832 Ayote Nutrition 0.000 description 3
- 240000004244 Cucurbita moschata Species 0.000 description 3
- 235000009854 Cucurbita moschata Nutrition 0.000 description 3
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 3
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 description 3
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000001007 puffing effect Effects 0.000 description 3
- 235000015136 pumpkin Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 240000008086 Echinocereus enneacanthus Species 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 2
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 230000003336 chlorophyll retention Effects 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 235000011331 Brassica Nutrition 0.000 description 1
- 241000219198 Brassica Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000157072 Hylocereus undatus Species 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 241000219784 Sophora Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 125000004383 glucosinolate group Chemical group 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
Abstract
An efficient and high-quality preparation method of flavor vegetable soluble
reconstituted beans based on kale belongs to the field of food processing. The present
invention is prepared through pretreatment of kale, preparation of cassava
pre-gelatinized starch slurry, preparation of kale yogurt syrup, mixing, sterilizing,
injection molding, freezing molding, drying, and packaging and storing. The drying
mode used in the present invention is a combination of infrared lyophilization and
microwave vacuum drying. The combined drying mode saves the drying time by
22%-38% compared with conventional lyophilization, and achieves merit factor of
95-97%. An obtained product has good shape and good color, is instantly dissolved in
mouth, contains rich chlorophyll, carotenoid and total phenol, has certain antioxidant
capacity, and conforms to the pursuit of modern people for health, nutrition and
low-calorie snacks.
Description
Technical Field
The present invention discloses an efficient preparation method of high-quality
flavor vegetable soluble reconstituted beans based on kale, and belongs to the field of
food processing.
Background
The kale is a cruciferous brassica vegetable and has abundant nutritional
ingredients such as glucosinolate, chlorophyll, carotenoid and vitamin. The secondary
metabolite - glucosinolate contained in the kale can reduce the risk of suffering from
cancer and cardiovascular and cerebrovascular diseases. The chlorophyll contained in
the kale can be used as a natural pigment component so that food presents fresh green.
Moreover, the kale is also a good source of dietary carotenoid. A research report of
the Centers for Disease Control and Prevention shows that the kale ranks 15th in the
fruit and vegetable "power station". However, the kale is bitter and is rarely used for
raw food. At present, the development of the processing products of the kale is also
very limited, and is still in the initial stage. Yogurt contains more proteins,
carbohydrates, calcium and some vitamins compared with ordinary milk. Moreover,
the yogurt is fermented and is more suitable for human digestion and absorption.
Commercially available low-temperature yogurt has mild sour and sweet, but is
generally short in shelf life and harsh in storage conditions (under low temperature environment). The kale is mixed with the yogurt. The mixture is blended and dried to prepare a soluble reconstituted bean product. Not only the taste of the kale can be blended, but also the shelf life of the kale and the yogurt can be prolonged.
The soluble reconstituted bean is a small snack that can be dissolved in the
mouth, and is favored by consumers in recent years due to its characteristics of health
and low fat. At present, most processing modes of commercially available
high-quality soluble reconstituted beans are lyophilization, and have long drying time,
high energy consumption and expensive operating cost, thereby greatly limiting the
development and production of the soluble reconstituted bean products. Therefore, it
is extremely important to find an efficient drying mode to produce the high-quality
soluble reconstituted beans.
Infrared lyophilization is a novel drying mode that uses infrared radiation as a
heat source for lyophilization. Infrared radiation is an electromagnetic wave with a
wavelength range of 0.78-1000 mm. The heating process of infrared radiation does
not need a medium. Infrared radiation can directly reach the surface of an object
without heating the surrounding air, and thus has high thermal efficiency. Infrared
lyophilization combines the advantages of infrared radiation and lyophilization, has
higher drying efficiency than the traditional lyophilization technology, and can enable
the dried materials to have shapes and structures, tastes and nutritional quality
equivalent to those of the traditional lyophilization.
Microwave vacuum drying is a heating and drying mode based on vacuum
drying and using microwave as a heat source. A vacuum environment can evaporate
the water in the material to be dried at lower temperature. Microwave heating has certain penetrability and higher drying efficiency. Thus, this drying mode is low in used temperature and high in drying rate, can better retain the nutritional quality of the material, and is often used to dry heat sensitive material.
Infrared lyophilization and microwave vacuum drying respectively have
advantages and disadvantages. For example, infrared lyophilization has longer drying
time than microwave vacuum drying. The microwave vacuum drying has short drying
time, but is not suitable for drying slurry with higher moisture content because high
vacuum environment and microwave heating are easy to splash the slurry in a drying
chamber. The mixed drying mode combines the advantages of two drying modes,
overcomes the defects of the two drying modes, and efficiently produces high-quality
products.
The processing of the soluble reconstituted beans has been publicly reported.
Chen Zhiping (application number 201810792053.X) discloses a method for
preparing lyophilized fruit, vegetable, cereal and yogurt blocks. Fruit and vegetable
pulp, cereals and yogurt are blended, and then lyophilized for 18 to 40 h to obtain a
small snack with long shelf life, convenient eating and balanced nutrition. Zhan Kai
and Zhao Guiju (application number 201610024897.0) mix fruit, vegetables, cereals
and yogurt, season the flavor through dextrose and maltodextrin, add modified starch
and skim milk powder for adjusting nutritional ingredients, and conduct
lyophilization of 26-30h to invent a soluble reconstituted bean of fruit, vegetables,
cereals and yogurt. Wang Mingquan et al. (application number 201710826956.0)
disclose a lyophilized whey cheese soluble reconstituted bean and a preparation
method thereof. The major raw materials are whey cheese, fruit and vegetable powder, a thickener and an acidity regulator; and the used lyophilization time is 20-30h. Li
Yutong et al. (application number 201711436382.2) invent a yogurt soluble
reconstituted bean with normal temperature storage, good shelf life stability and
application for eating of infants through lyophilization. The major ingredients are
sucrose, single cream, protein powder, an emulsifier, pectin, gelatin, starch and
vitamins. Ma Fei et al. (application number 201510678061.8) mix pure milk, a rice
bran peptide solution, red date pulp, carrot pulp, honeysuckle, tangerine peel, sophora
flower, a pueraria extracting solution, caster sugar and fructose syrup, and conduct
lyophilization to invent a nutritious rice bran polypeptide soluble reconstituted bean.
In the above five inventions, traditional lyophilization is used for processing and
producing the soluble reconstituted bean. Although the obtained product is nutritious
and good in quality, the used drying time is very long on average of 20-30h and the
energy consumption is high. The present invention uses a combined drying mode of
infrared lyophilization and microwave vacuum drying. The drying time of the soluble
reconstituted bean is greatly shortened, and a soluble reconstituted bean product with
good shape and appearance, high pigment retention rate, strong oxidation resistance
and good taste can be obtained. In terms of the main components of the formula, the
present invention is significantly different from the above five inventions in that: the
present invention uses whey protein powder with high human absorption rate and
reasonable amino acid composition as the nutrition enhancing component of the
vegetable soluble reconstituted bean, uses cassava pre-gelatinized starch to replace
the ordinary raw starch, gelatin, pectin and other components in the above inventions
to thicken and shape the pulp, and also uses the sweetener of xylitol to replace the frequently-used sucrose.
Ma Jie et al. (application number 201810271733.7) disclose a low temperature
puffed live bacteria yogurt soluble reconstituted bean and a preparation method
thereof. Yogurt, sucrose, skim milk powder, unsalted butter, maltodextrin and tapioca
starch are mixed, and subjected to reduced pressure puffing shaping and drying for
-17h through a low temperature puffing technology of 30-45°C to prepare a puffed
yogurt soluble reconstituted bean with loose and porous surface. The patent only uses
a low temperature vacuum puffing technology without the assistance of other heat
sources, and is long in drying time and difficult to control the shape of the soluble
reconstituted bean. In the present invention, firstly, infrared lyophilization is used to
dry and shape the slurry, and then microwave vacuum drying is used to accelerate the
drying process of the soluble reconstituted bean. The shape of the soluble
reconstituted bean obtained by this process is easy to control, and infrared ray and
microwave are used as heating sources, so that the drying efficiency is higher. In
terms of the main components of the formula, the tapioca starch used in the above
invention has a gelatinization temperature of about 60 to 70°C, and cannot be
gelatinized during low temperature (30 to 45 °C) processing, which may cause
difficult digestion of the product. The present invention adds easy-to-digest cassava
pre-gelatinized starch, so that the soluble reconstituted bean product can also have
good digestive performance at lower processing temperature (40-60°C).
Qiao Yingxin et al. (2019) makes a cheese soluble reconstituted bean through a
baking technology by using yogurt, corn starch, egg white, caster sugar and baby
milk powder as raw materials. Baking temperature is 90°C, and baking time is 60min.
The obtained cheese soluble reconstituted bean has thick milky flavor and better
sensory quality. Duan Qiuhong et al. (2018) bake egg white, yogurt and corn starch as
major raw materials in an oven at 100°C for 60min to obtain a yogurt soluble
reconstituted bean with rich aroma, delicate taste and instant dissolving in the mouth.
Kong Weihai (application number 201710810063.7) discloses a vinegar powder
soluble reconstituted bean suitable for infants to eat and a preparation method thereof.
Flour, fruit vinegar, yam flour, eggs, milk powder, fillers and citric acid as raw
materials are mixed, decorated and baked in an oven at 130-150°C for 10-15min to
prepare the soluble reconstituted bean. Yan Qiang discloses a preparation method of a
pitaya soluble reconstituted bean (application number 201711089152.3) and a
preparation method of a highly nutritious pumpkin soluble reconstituted bean
(application number 201711088112.7). Pitaya juice or pumpkin puree, egg yolk,
whole milk powder and honey as ingredients are baked in an oven at 180°C for
-30min to prepare the pitaya or pumpkin soluble reconstituted bean. The above five
studies use a high temperature baking mode to process the soluble reconstituted bean.
Although the processing time is greatly shortened, the high temperature (90-180°C)
will greatly lose the nutritional components in the soluble reconstituted bean. In the
infrared lyophilization and the microwave vacuum drying used in the present
invention, the set temperature is not greater than 60°C, and the nutritional quality of
the soluble reconstituted bean can be better maintained. In terms of the product
formula, the present invention uses high-quality whey protein to replace the egg
white or the egg yolk in the above invention to act as the protein enhancing
component of the product. Moreover, the cassava pre-gelatinized starch used in the present invention avoids the trouble of high-temperature gelatinization of the raw starch, and is suitable for processing under lower temperature conditions.
Summary
It would be advantageous to provide an efficient preparation method of
high-quality flavor vegetable soluble reconstituted beans based on kale. Kale and
yoghurt are used as main raw materials, and cassava pre-gelatinized starch syrup,
whey protein powder, skim milk powder, xylitol and citric acid are used as auxiliary
materials. The above materials are subjected to infrared lyophilization and microwave
vacuum drying to prepare a high-quality soluble reconstituted bean having good
shape and appearance, containing rich chlorophyll, carotenoid and total phenol and
having certain antioxidant capacity.
The present invention provides:
An efficient and high-quality preparation method of flavor vegetable soluble
reconstituted beans based on kale comprises the following sequence of steps:
(1) pretreatment of kale: selecting and cleaning fresh kale, then placing the fresh
kale in a steamer, and blanching under steam at 90-95°C for 1-2min; chopping the
blanched kale with a cutter, and waiting for subsequent pulping;
(2) preparation of cassava pre-gelatinized starch slurry: dissolving cassava
pre-gelatinized starch with water to prepare cassava pre-gelatinized starch slurry with
a concentration of 8%-12%;
(3) preparation of kale yogurt syrup: mutually dissolving the kale pretreated in
the step (1) and yogurt at a mass ratio of 1: 2, and then stirring with a high-speed homogenizer until the syrup becomes smooth;
(4) mixing: adding whey protein powder, skim milk powder, citric acid and
xylitol to the kale yogurt syrup obtained in the step (3), stirring until no small particle
is visible in the syrup, and then adding the prepared cassava pre-gelatinized starch
slurry for thickening to obtain mixed slurry;
(5) sterilizing: pasteurizing the mixed slurry obtained in the step (4);
(6) injection molding: after the sterilized mixed slurry is cooled, injecting the
slurry into silicone molds, and vibrating out bubbles in each compartment of the
slurry, so that each compartment of the silicone mold is evenly filled with the slurry;
(7) freezing molding: putting the slurry together with the molds into an ultra-low
temperature refrigerator at -80°C and freezing for 3 h, and then demolding; finally,
making column-shaped frozen small pieces and storing in a refrigerator at -36°C until
the frozen small pieces are used for drying;
(8) drying: conducting infrared lyophilization on a freeze-molded sample in the
step (7) for 3-5 h, and then conducting microwave vacuum drying until the moisture
content of the sample is reduced to be below 5%;
(9) packaging and storing: packaging the soluble reconstituted beans dried in the
step (8) by using aluminum foil bags and storing in a dryer.
Further, in the step (3), the rotation speed of the high-speed homogenizer may be
18000-23000r/min; and stirring time is 3-4min.
Further, in the step (4), the raw materials may be calculated by mass parts: 40-60
parts of yogurt, 20-30 parts of kale, 15-25 parts of cassava pre-gelatinized starch
slurry, 3-5 parts of whey protein powder, 3-5 parts of skim milk powder, 2-4 parts of xylitol and 0.06-0.09 part of citric acid.
Further, in the step (5), the temperature of the pasteurization may be 80-90°C
and the time may be 10-20 min.
Further, in the step (8), the temperature of a heating plate in the infrared
lyophilization process may be 40-60°C, the temperature of a cold trap may be
maintained at -36 to -42°C and the pressure in a drying chamber may be 80Pa.
Further, in the step (8), the frequency of a microwave vacuum drying device
may be 2450 MHz; and in the drying process, the power density may be 6-10 W/g,
maximum heating temperature is 50-60°C and absolute pressure may be 11-16 KPa.
The present invention has the beneficial effects: the vegetable yogurt soluble
reconstituted beans are prepared by the infrared lyophilization and the microwave
vacuum drying, so that not only the drying time is shortened (the time is saved by
14%-31% compared with the infrared lyophilization, and saved by 22%-38%
compared with conventional lyophilization), but also the prepared soluble
reconstituted beans have good shape, good color, a retention rate 61%-85% of the
chlorophyll, a retention rate 59%-83% of the carotenoid and high total phenol content
and oxidation resistance. In general, the drying process has high drying efficiency,
can produce high-quality soluble reconstituted bean products and is suitable for
large-scale promotion and production.
Detailed Description
The technical solution of the present invention is further described below in
combination with specific embodiments.
Embodiment 1: method for preparing flavor vegetable soluble reconstituted
beans by infrared lyophilization of 4h and microwave vacuum drying
1) pretreatment of kale: selecting and cleaning fresh kale, then placing the fresh
kale in a steamer, and blanching under steam at 95°C for lmin; chopping the
blanched kale with a cutter, and waiting for subsequent pulping;
2) preparation of cassava pre-gelatinized starch slurry: dissolving cassava
pre-gelatinized starch with water to prepare cassava pre-gelatinized starch slurry with
a concentration of 10%;
3) preparation of kale yogurt syrup: mixing 100g of the kale pretreated in the
step (1) with 200g of bright flavor yogurt, and stirring with a high-speed
homogenizer having rotating speed of 18000-23000r/min for 4min until the syrup
becomes smooth;
4) mixing: adding 15g of whey protein powder, 15g of skim milk powder and
12g of xylitol to the obtained kale yogurt syrup, stirring until no small particle is
visible in the syrup, and then adding the prepared 60g of cassava pre-gelatinized
starch slurry for thickening to obtain mixed slurry;
5) sterilizing: pasteurizing the obtained mixed slurry under the conditions of
°C and 15min;
6) injection molding: after the sterilized mixed slurry is cooled, injecting the
slurry into silicone molds with orthohexagonal bottom surfaces, and vibrating out
bubbles in each compartment of the slurry, so that each compartment of the silicone
mold is evenly filled with the slurry;
7) freezing molding: putting the slurry together with the molds into an ultra-low temperature refrigerator at -80°C and freezing for 3 h, and then demolding; finally, making orthohexagonal frozen small pieces with the side length of 13mm and the thickness of 10mm and storing in a refrigerator at -36°C until the frozen small pieces are used for drying;
8) drying: conducting infrared lyophilization on 100±0.5g of freeze-molded
sample for 4 h, and then conducting microwave vacuum drying until the moisture
content of the sample is reduced to be below 5% (w.b.), wherein in the infrared
lyophilization process, the temperature of a heating plate is 50°C, the temperature of
a cold trap is maintained at -40°C and the pressure in a drying chamber is 80Pa; the
frequency of a microwave vacuum drying device is 2450 MHz; and in the drying
process, the power density is 8W/g, maximum heating temperature is 50°C and
absolute pressure is 11 KPa;
9) packaging and storing: packaging the dried soluble reconstituted beans by
using aluminum foil bags and storing in a dryer.
For the obtained kale yogurt soluble reconstituted beans, the drying time is about
295min, which saves 28% of drying time compared with the conventional
lyophilization; the merit factor is 95%; the shape is good; and the soluble
reconstituted beans have mild sour and sweet and show emerald green. The physical
properties and nutritional quality of the soluble reconstituted bean products are
analyzed: the obtained final product has bulk density of 0.500.07g/cm 3, and
rehydration time of 35.53±1.09s, which indicates that the product contains more
pores, and the water easily penetrates into the product. The product has good
wettability and can be instantly dissolved in the mouth. In addition, the product has chlorophyll retention rate of 75.18±0.41%, carotenoid retention rate of 62.85±0.72%, the total phenol content (calculated as gallic acid equivalent) of 15.37±0.21 mg/100g
(dry basis) and ABTS removal rate of 74.38±0.31%, indicating that the drying mode
can better maintain the nutritional ingredients in the product, and the product has high
oxidation resistance.
Embodiment 2: method for preparing flavor vegetable soluble reconstituted
beans by infrared lyophilization of 5h and microwave vacuum drying
1) pretreatment of kale: selecting and cleaning fresh kale, then placing the fresh
kale in a steamer, and blanching under steam at 95 °C for lmin; chopping the
blanched kale with a cutter, and waiting for subsequent pulping;
2) preparation of cassava pre-gelatinized starch slurry: dissolving cassava
pre-gelatinized starch with water to prepare cassava pre-gelatinized starch slurry with
a concentration of 10%;
3) preparation of kale yogurt syrup: mixing 200g of the kale pretreated in the
step (1) with 400g of bright flavor yogurt, and stirring with a high-speed
homogenizer having rotating speed of 18000-23000r/min for 4min until the syrup
becomes smooth;
4) mixing: adding 30g of whey protein powder, 30g of skim milk powder and
24g of xylitol to the obtained kale yogurt syrup, stirring until no small particle is
visible in the syrup, and then adding the prepared 120g of cassava pre-gelatinized
starch slurry for thickening to obtain mixed slurry;
5) sterilizing: pasteurizing the obtained mixed slurry under the conditions of
°C and 15min;
6) injection molding: after the sterilized mixed slurry is cooled, injecting the
slurry into silicone molds with orthohexagonal bottom surfaces, and vibrating out
bubbles in each compartment of the slurry, so that each compartment of the silicone
mold is evenly filled with the slurry;
7) freezing molding: putting the slurry together with the molds into an ultra-low
temperature refrigerator at -80°C and freezing for 3 h, and then demolding; finally,
making orthohexagonal frozen small pieces with the side length of 13mm and the
thickness of 10mm and storing in a refrigerator at -36°C until the frozen small pieces
are used for drying;
8) drying: conducting infrared lyophilization on 100±0.5g of freeze-molded
sample for 5 h, and then conducting microwave vacuum drying until the moisture
content of the sample is reduced to be below 5% (w.b.), wherein in the infrared
lyophilization process, the temperature of a heating plate is 50°C, the temperature of
a cold trap is maintained at -40°C and the pressure in a drying chamber is 80Pa; the
frequency of a microwave vacuum drying device is 2450 MHz; and in the drying
process, the power density is 8W/g, maximum heating temperature is 50°C and
absolute pressure is 11 KPa;
9) packaging and storing: packaging the dried soluble reconstituted beans by
using aluminum foil bags and storing in a dryer.
For the kale yogurt soluble reconstituted beans, the drying time is about 315min,
which saves 23% of time compared with the conventional lyophilization; the merit
factor is 97%; the shape is good; and the soluble reconstituted beans have mild sour
and sweet and show emerald green. The physical properties and nutritional quality of the soluble reconstituted bean products are analyzed: the obtained final product has bulk density of 0.43±0.07g/cm3, and rehydration time of 31.20±0.82s, which indicates that the product contains more pores, and the water easily penetrates into the product. The product has good wettability and can be instantly dissolved in the mouth. In addition, the product has chlorophyll retention rate of 84.55±0.21%, carotenoid retention rate of 83.17±0.60%, the total phenol content (calculated as gallic acid equivalent) of 15.95±0.06mg/lOOg (dry basis) and ABTS removal rate of
75.40±0.15%, indicating that the drying mode can better maintain the nutritional
ingredients in the product, and the product has high oxidation resistance.
It is to be understood that any prior art publication referred to herein does not
constitute an admission that the publication forms part of the common general
knowledge in the art.
In the claims which follow and in the preceding description of the invention,
except where the context requires otherwise due to express language or necessary
implication, the word "comprise" or variations such as "comprises" or "comprising"
is used in an inclusive sense, i.e. to specify the presence of the stated features but not
to preclude the presence or addition of further features in various embodiments of the
invention.
Claims (10)
1. An efficient and high-quality preparation method of flavor vegetable soluble
reconstituted beans based on kale, comprising the following sequence of steps:
(1) pretreatment of kale: selecting and cleaning fresh kale, then placing the fresh
kale in a steamer, and blanching under steam at 90-95°C for 1-2min; chopping the
blanched kale with a cutter, and waiting for subsequent pulping;
(2) preparation of cassava pre-gelatinized starch slurry: dissolving cassava
pre-gelatinized starch with water to prepare cassava pre-gelatinized starch slurry with
a concentration of 8%-12%;
(3) preparation of kale yogurt syrup: mutually dissolving the kale pretreated in
the step (1) and yogurt at a mass ratio of 1: 2, and then stirring with a high-speed
homogenizer until the syrup becomes smooth;
(4) mixing: adding whey protein powder, skim milk powder, citric acid and
xylitol to the kale yogurt syrup obtained in the step (3), stirring until no small particle
is visible in the syrup, and then adding the prepared cassava pre-gelatinized starch
slurry for thickening to obtain mixed slurry;
(5) sterilizing: pasteurizing the mixed slurry obtained in the step (4);
(6) injection molding: after the sterilized mixed slurry is cooled, injecting the
slurry into silicone molds, and vibrating out bubbles in each compartment of the
slurry, so that each compartment of the silicone mold is evenly filled with the slurry;
(7) freezing molding: putting the slurry together with the molds into an ultra-low
temperature refrigerator at -80°C and freezing for 3 h, and then demolding; finally,
making column-shaped frozen small pieces and storing in a refrigerator at -36°C until the frozen small pieces are used for drying;
(8) drying: conducting infrared lyophilization on a freeze-molded sample in the
step (7) for 3-5 h, and then conducting microwave vacuum drying until the moisture
content of the sample is reduced to be below 5%;
(9) packaging and storing: packaging the soluble reconstituted beans dried in the
step (8) by using aluminum foil bags and storing in a dryer.
2. The efficient and high-quality preparation method of flavor vegetable soluble
reconstituted beans based on kale according to claim 1, wherein in the step (3), the
rotation speed of the high-speed homogenizer is 18000-23000r/min; and stirring time
is 3-4min.
3. The efficient and high-quality preparation method of flavor vegetable soluble
reconstituted beans based on kale according to claim 1 or 2, wherein in the step (4),
the raw materials are calculated by mass parts: 40-60 parts of yogurt, 20-30 parts of
kale, 15-25 parts of cassava pre-gelatinized starch slurry, 3-5 parts of whey protein
powder, 3-5 parts of skim milk powder, 2-4 parts of xylitol and 0.06-0.09 part of
citric acid.
4. The efficient and high-quality preparation method of flavor vegetable soluble
reconstituted beans based on kale according to claim 1 or 2, wherein in the step (5),
the temperature of the pasteurization is 80-90°C and the time is 10-20 min.
5. The efficient and high-quality preparation method of flavor vegetable soluble
reconstituted beans based on kale according to claim 3, wherein in the step (5), the
temperature of the pasteurization is 80-90°C and the time is 10-20 min.
6. The efficient and high-quality preparation method of flavor vegetable soluble reconstituted beans based on kale according to claim 1, 2 or 5, wherein in the step (8), the temperature of a heating plate in the infraredlyophilization process is 40-60°C, the temperature of a cold trap is maintained at -36 to -42°C and the pressure in a drying chamber is 80Pa.
7. The efficient and high-quality preparation method of flavor vegetable soluble
reconstituted beans based on kale according to claim 3, wherein in the step (8), the
temperature of a heating plate in the infrared lyophilization process is 40-600 C, the
temperature of a cold trap is maintained at -36 to -420 C and the pressure in a drying
chamber is 80Pa.
8. The efficient and high-quality preparation method of flavor vegetable soluble
reconstituted beans based on kale according to claim 4, wherein in the step (8), the
temperature of a heating plate in the infrared lyophilization process is 40-600 C, the
temperature of a cold trap is maintained at -36 to -420 C and the pressure in a drying
chamber is 80Pa.
9. The efficient and high-quality preparation method of flavor vegetable soluble
reconstituted beans based on kale according to claim 1, 2, 5, 7 or 8, wherein in the
step (8), the frequency of a microwave vacuum drying device is 2450 MHz; and in
the drying process, the power density is 6-10 W/g, maximum heating temperature is
-60 0C and absolute pressure is 11-16 KPa.
10. The efficient and high-quality preparation method of flavor vegetable soluble
reconstituted beans based on kale according to claim 6, wherein in the step (8), the
frequency of a microwave vacuum drying device is 2450 MHz; and in the drying
process, the power density is 6-10 W/g, maximum heating temperature is 50-600 C and absolute pressure is 11-16 KPa.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911002892.8A CN110583776A (en) | 2019-10-22 | 2019-10-22 | Efficient preparation method of flavored vegetable dissolved beans based on collard |
| CN2019110028928 | 2019-10-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2020202098B1 true AU2020202098B1 (en) | 2021-01-21 |
Family
ID=68849923
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2020202098A Active AU2020202098B1 (en) | 2019-10-22 | 2020-03-24 | Efficient and high-quality preparation method of flavor vegetable soluble reconstituted beans based on kale |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN110583776A (en) |
| AU (1) | AU2020202098B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114885984A (en) * | 2022-06-01 | 2022-08-12 | 中国农业科学院农产品加工研究所 | Preparation method of non-sticky vacuum freeze-dried fruit yogurt crisp blocks |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111528281B (en) * | 2020-04-15 | 2022-10-18 | 江南大学 | Efficient manufacturing method of functional rose dissolving beans based on infrared spouted graded freeze-drying |
| CN111543490A (en) * | 2020-06-11 | 2020-08-18 | 上海牛酪品牌管理有限公司 | Cheese dissolved bean and preparation method thereof |
| CN111802461A (en) * | 2020-07-16 | 2020-10-23 | 辽宁天然世家营养科技有限公司 | Production process of instant soluble bean |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892512A (en) * | 2019-03-21 | 2019-06-18 | 山东省农业科学院农产品研究所 | A kind of instant tremella shortcake snack food and preparation method thereof |
| CN110169547A (en) * | 2019-06-21 | 2019-08-27 | 福建利众诚食品有限公司 | Molten beans of a kind of freeze-drying egg and preparation method thereof |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228896B (en) * | 2007-10-23 | 2010-08-25 | 江南大学 | Method of combining freeze-dry and vacuum microwave drying to preparing fruits, vegetables and aquatic leisure food |
| WO2009094421A1 (en) * | 2008-01-25 | 2009-07-30 | Tate And Lyle Ingredients Americas, Inc. | Extrusion process using pregelatinized starch to produce puffed/expanded food product |
| CN101697753B (en) * | 2009-10-26 | 2011-12-28 | 山西师范大学 | Method for preparing collard berry yoghurt and product thereof |
| TWI617251B (en) * | 2015-07-28 | 2018-03-11 | 優品正源股份有限公司 | Health-keeping instant brew tapioca's making method |
| US20170027193A1 (en) * | 2015-07-31 | 2017-02-02 | Frito-Lay North America, Inc. | Yogurt Crisp and Method for Making Same |
| CN205878764U (en) * | 2016-05-25 | 2017-01-11 | 河源市兴睿食品科技开发有限公司 | Red separately cooling freezes drying equipment |
| CN106578062A (en) * | 2016-12-19 | 2017-04-26 | 福建美食品有限公司 | Vacuum frozen-dried milk peas and preparation method thereof |
| CN106922834A (en) * | 2017-02-23 | 2017-07-07 | 天山牧歌投资管理有限公司 | A kind of plant type instant yoghurt powder and preparation method thereof |
| CN109780821A (en) * | 2017-11-11 | 2019-05-21 | 四川海盛杰低温科技有限公司 | A kind of cryogenic quick-freezing infra-red drying technology |
| CN108112695A (en) * | 2017-12-04 | 2018-06-05 | 清谷田园食品有限公司 | A kind of preparation method of lyophilized fruits and vegetables nut corn yoghourt nutritive cube |
| CN109769945A (en) * | 2019-03-17 | 2019-05-21 | 福建利众诚食品有限公司 | A kind of the vacuum freeze drying fruit/vegetable yoghourt product and production technology of pulvis raw material |
| CN109924258A (en) * | 2019-04-26 | 2019-06-25 | 福建利众诚食品有限公司 | The preparation process of the molten beans of Yoghourt |
-
2019
- 2019-10-22 CN CN201911002892.8A patent/CN110583776A/en active Pending
-
2020
- 2020-03-24 AU AU2020202098A patent/AU2020202098B1/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892512A (en) * | 2019-03-21 | 2019-06-18 | 山东省农业科学院农产品研究所 | A kind of instant tremella shortcake snack food and preparation method thereof |
| CN110169547A (en) * | 2019-06-21 | 2019-08-27 | 福建利众诚食品有限公司 | Molten beans of a kind of freeze-drying egg and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| Lao, Y. et al., ‘Effect of combined infrared freeze drying and microwave vacuum drying on quality of kale yoghurt melts’, Drying Technology, 28th August 2019, vol. 38, issue 5-6, pages 621-633 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114885984A (en) * | 2022-06-01 | 2022-08-12 | 中国农业科学院农产品加工研究所 | Preparation method of non-sticky vacuum freeze-dried fruit yogurt crisp blocks |
| CN114885984B (en) * | 2022-06-01 | 2023-09-26 | 中国农业科学院农产品加工研究所 | Preparation method of vacuum freeze-dried fruit yoghourt crisp block without sticking teeth |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110583776A (en) | 2019-12-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2020202098B1 (en) | Efficient and high-quality preparation method of flavor vegetable soluble reconstituted beans based on kale | |
| CN103783121B (en) | Puffed cereal energy stick | |
| KR101834659B1 (en) | durian milk jam | |
| CN105029274A (en) | Preparation method of convenient fruit crisp | |
| CN105192612A (en) | Freeze-dried fruit and vegetable product suitable for people suffering from dysmasesis and preparation method of freeze-dried fruit and vegetable product | |
| CN107348442A (en) | A kind of low GI values instant tremella custard of high dietary-fiber and its processing method | |
| CN111528281A (en) | Efficient manufacturing method of functional rose dissolving beans based on infrared spouted graded freeze-drying | |
| CN111084363A (en) | Method for producing convenient and nutritional edible mushroom soup base by combining freeze drying with microwave drying | |
| CN105361027A (en) | Kiwi berry leisure food preparation method | |
| Tiwari | Advances in technology for production of fruit bar: A review | |
| CN113940411A (en) | Method for making aged snack-vegetable protein crisp | |
| CN111280289A (en) | Orange ice cream and preparation method thereof | |
| CN103918976A (en) | Pure-natural low-temperature baking-cooked millet flour and preparation method thereof | |
| CN110584042A (en) | Mashed potato preparation method and mashed potato | |
| CN105310020A (en) | Quickly-frozen original-taste steamed cakes and preparation method thereof | |
| CN113424918B (en) | Freeze-dried noodle manufacturing method based on laser micropore and ultrasonic-infrared cooking | |
| CN104996937A (en) | Preparation method of convenient vegetable crisps | |
| CN113142472A (en) | Method for producing snail powder | |
| CN113040334A (en) | Low-sugar papaya plant-based yogurt and preparation method thereof | |
| CN109527421B (en) | Recombined chicken product and preparation method and application thereof | |
| KR20180027754A (en) | Method for producing instant Japchae adding fermented Platycodon grandiflorum | |
| CN106036321A (en) | Process for producing beverage by using bamboo shoot cooking concentrated water and bamboo-shoot-flavor beverage thereof | |
| CN105495458A (en) | Chinese yam puree convenient food and preparation method thereof | |
| KR100938442B1 (en) | A manufacturing method of pudding using a Bokbunja | |
| CN104000152B (en) | Lemon malt seasoning having functions of eliminating toxin and beautifying skin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FGA | Letters patent sealed or granted (standard patent) |