CN104095030A - Vacuum freeze-dried gypsophila stems and leaves products and preparation process thereof - Google Patents
Vacuum freeze-dried gypsophila stems and leaves products and preparation process thereof Download PDFInfo
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Abstract
The invention belongs to the technical field of food processing, and concretely relates to a method for preparing freeze-dried gypsophila stems and leaves products by using vacuum freeze drying technology and the freeze-dried gypsophila stems and leaves products obtained by the method. Fresh and tender gypsophila stems and leaves are selected as the raw materials and then subjected to blanching, cooling, pre-freezing, subliming, vacuum drying and packaging, so as to obtain freeze-dried gypsophila stems and leaves. During the processing of the freeze-dried gypsophila stems and leaves, the activity of functional components in the gypsophila stems and leaves is remained to the maximum extent, the original color, the original flavor and nutritional components of the gypsophila stems and leaves are also remained, so that the preparation method is superior to the hot air drying technology which is commonly used in the existing enterprise, can be suitable for industrialized production and can be promoted in food processing enterprises and used for technical field of developing health foods and functional foods.
Description
Technical field
The present invention relates to food processing technology field, be specially a kind of silk China pink cauline leaf product that utilizes the method for Vacuum Freezing & Drying Technology production freeze-drying silk China pink cauline leaf and obtain.
Background technology
Silk China pink (Gypsophila oldhamiana Miq.) is Caryophyllaceae Gypsophila herbaceos perennial, another name rosy clouds grass, long stamen Gypsophila acutifolia, mountain locust dish, and the whole nation is distributed more widely, and main product is in Shandong, Shanxi and other places.This plant root is rich in triterpene and saponins compound thereof, can hyoscine, there are clearing heat and cooling blood, swelling and pain relieving, removing necrosis, promoting granulation long bone effect, existing recording in < < Chinese medicine dictionary > >.It is edible that the young stem and leaf of silk China pink can be used as spring edible wild herbs, uses boiling water blanching, after cold water soak, can be used as fillings or soup dish, because its mouthfeel is fresh and tender, unique flavor is very popular.
Generally, medicinal silk China pink root will, through 2～3 years above cultivation time, just have obvious drug effect.Silk China pink cauline leaf is as the byproduct of medicinal plant cultivation, and its output is much larger than medicinal root.And wild silk China pink cauline leaf has more the features such as distribution is wide, output is large, non agricultural chemical residuum.Therefore, exploitation silk China pink cauline leaf product can deep exploitation silk China pink herb, has certain economic value.
The content of silk China pink cauline leaf main nutrient composition and mineral matter, all higher than most common cultivation vegetables, has higher healthy nutritive value.Protein, crude fibre, vitamin C and general flavone content in silk China pink cauline leaf are very high; Especially general flavone content, is several times of most culturing vegetables even hundreds of times, have protect the liver, step-down, antibacterial, Green Tea Extract, inhibition cancer cell and the anti-ageing effect of waiting for a long time.In silk China pink cauline leaf, the content of mineral substances such as Ca, Mg, Fe, Cu, Zn is higher than common cultivation vegetables, and especially the content of Fe, Zn is about respectively 194.3mg/kg, 95.3mg/kg, is 8 times of spinach content, can be used as natural source of iron and zinc source.Silk China pink cauline leaf possesses good health-care efficacy, and the exploitation of its health food has no report at present.Therefore, the exploitation of silk China pink cauline leaf functional food will have wide market prospects.
Yet the silk China pink cauline leaf collecting period is shorter, at the beginning of concentrating on annual mid-April to 5 month, the cauline leaf of after this plucking is older, and mouthfeel is rough, inedibility.Silk China pink cauline leaf is significantly edible seasonal, has limited the development and utilization of its fresh goods.
Summary of the invention
Vacuum Freezing & Drying Technology is wet stock or solution to be frozen at lower temperature solid-state, then under vacuum, makes moisture wherein be directly sublimed into gaseous state without liquid state, finally makes the dry technology of material dewatering.It is advantageous that: can keep to greatest extent the original quality of FF, its color and luster, shape, outward appearance only have slight variation, and nutritional labeling loss is few, structure, quality, flavor variations are also very little.In addition, the high dehydration rate over 95% extends the shelf-life of frozen dried food greatly, and the in the situation that of packing good, frozen dried food not adding preservative agent just can be preserved more than 5 years at normal temperatures, and weight is extremely light, convenient transportation.
The freeze-drying silk China pink cauline leaf of preparing by Vacuum Freezing & Drying Technology, at aspects such as color and luster, local flavor, nutritional labeling and rehydrations, be all far superior to conventional heated-air drying product, can not only be as functional food for health care, can also widely apply in instant food field, contribute to break away from seasonality, region restriction, be convenient to a marketing for China pink cauline leaf functional food.
The object of the invention is to provide a kind of vacuum freeze drying silk China pink cauline leaf product, the fresh and tender silk China pink cauline leaf of take is raw material, after pretreatment, pre-freeze, distillation, parsing-desiccation, packing, obtains, and is aquamarine, can rehydration in 60s in 70～80 ℃ of hot water, its production technology comprises the following steps:
First step pretreatment, selecting fresh silk China pink cauline leaf is raw material, removes yellow leaf, rotten leaf, washes 3 times or water cooperation ultrasonic oscillation 1～3min, through 90～100 ℃ of blanching 1.5～2min, pulls out, and cold water soak is cooling, drains paving dish, and thickness is 15～20mm;
Second step pre-freeze, by silk China pink cauline leaf freezing 2h in-25 ℃～-30 ℃ freezers of sabot, proceeds to the freeze dryer of-30 ℃ of precoolings, continues pre-freeze 1～2h;
The 3rd step distillation, opens vavuum pump, and being evacuated to vacuum is 10～60Pa, starts heating schedule, and being heated to plate temperature is 20 ℃, lyophilization 5～6h;
The 4th step parsing-desiccation, improving heating-up temperature is 30 ℃, vacuum keep 10～60Pa, further parsing-desiccation 3～4h, consistent with plate temperature to temperature of charge;
The 5th step packing, the product vacuum packaging after parsing-desiccation, sealing.
Preparation technology's concrete steps of a kind of vacuum freeze drying silk of the present invention China pink cauline leaf product are as follows:
(1) pretreatment: selecting fresh silk China pink cauline leaf is raw material, remove yellow leaf, rotten leaf, silk China pink young stem and leaf itself is about 3～5cm, without cutting, wash 3 times or water cooperation ultrasonic oscillation 2mi n, through 90～100 ℃ of blanching 1.5～2mi n, pull out, 0～10 ℃ of cold water soak is cooling, drain paving dish, thickness is 15～20mm;
(2) pre-freeze: by silk China pink cauline leaf freezing 2h in-25 ℃～-30 ℃ freezers of sabot, proceed to the freeze dryer of-30 ℃ of precoolings, continue pre-freeze 1～2h;
(3) distillation: open vavuum pump, being evacuated to vacuum is 10～60Pa, starts heating schedule, and being heated to plate temperature is 20 ℃, lyophilization 5～6h;
(4) parsing-desiccation: improving heating-up temperature is 30 ℃, vacuum keep 10～60Pa, further parsing-desiccation 3～4h, consistent with plate temperature to temperature of charge;
(5) packing: the product vacuum packaging after parsing-desiccation, sealing, lucifuge, the storage of dry place.
Further, sublimation step is preferably, and temperature is in-30 ℃ of processes that rise to 30～35 ℃, and heating process is: 1) temperature rises to-25 ℃ of stages by-30 ℃; Vacuum need remain in 30Pa, prevents that the China pink cauline leaf from thawing; 2) while rising to-10 ℃ of stages from-25 ℃, large quantity of moisture distillation, vacuum need remain between 36～50Pa; 3) in the stage from-10 ℃ to 0 ℃, vacuum need remain on below 25Pa; 4) be warming up to 10 ℃ of stages from 0 ℃, vacuum need remain on below 25Pa; 5) be warming up to 20 ℃ of stages from 10 ℃, vacuum need remain on 15Pa.
Further, analyzing step is optimized for, when temperature reaches 30 ℃ of maximum temperatures, for guaranteeing that a silk China pink cauline leaf is all lyophilized, and keeps vacuum 20Pa following 3～4 hours.
The application of described vacuum freeze drying silk China pink cauline leaf product in correlation function food and nutritional health food, can be used as dehydrated vegetables or pulverize after as nutrition intensive, add in relevant food.
In silk China pink cauline leaf, protein, crude fibre, flavones, mineral matter, Vit C contents are all higher than common vegetable, and especially the content of flavones, iron, zinc is more than common vegetable several times, and fat content and common vegetable are very nearly the same, NO
3-, NO
2-content is slightly high.In most green vegetables, contain NO
3-, NO
2-, can be reduced to nitrite in vivo, a small amount of absorption do not hinder, but a large amount of absorption has adverse effect to health.Silk China pink cauline leaf, by blanching, can effectively be removed the nitrite in a China pink cauline leaf.Therefore, must be through blanching pretreatment before the freeze-drying of silk China pink cauline leaf.Blanching also contributes to destroy peroxidase and polyphenol oxidase, keep silk China pink cauline leaf color dark green, and can remove edible wild herbs bitter taste, but its negative effect is appearance character and the Vit C contents that has affected to a certain extent silk China pink cauline leaf, and along with the prolongation of blanching time, part general flavone can be transferred in hot water and run off.Therefore, the optimization of blanching time contributes to when removing nitrite, farthest retains general flavone and vitamin C in silk China pink cauline leaf.We find that blanching time is within 1.5～2min, general flavone number of dropouts < 5%, vitamin C loss < 10%, peroxidase is complete deactivation almost, nitrite clearance > 70% is optimum blanching time.
Freeze-dry process and 50 ℃ of each composition retention rates of hot-air drying technology are compared as follows shown in table:
| Drying mode | General flavone | Vitamin C | Mineral matter |
| Heated-air drying | 40％ | 21％ | 84％ |
| Freeze drying | 92％ | 83％ | 85％ |
Compare with the product of heated-air drying, the general flavone of vacuum freeze drying silk China pink cauline leaf, vitamin C lose few, and on sense organ, have kept better color and luster, smell, proterties and institutional framework.Rehydration is the important evaluation index of dehydrated vegetables quality, the rehydration of vacuum freeze drying silk China pink cauline leaf is better than heated-air drying product greatly, and because of its loose vesicular texture, rehydration time only needs 40～50s, and heated-air drying product compacts stiffly due to quality, rehydration time is longer.Rehydration time and organoleptic indicator are compared as follows shown in table:
Freeze-dry process and 50 ℃ of hot-air drying technology rehydration times and organoleptic indicator:
Vacuum freeze drying silk China pink cauline leaf weight is only 10% of fresh goods weight, dry final vacuum packing, the shelf-life can reach more than 5 years, is convenient to preserve, transport, not only can, for daily edible, can also ensure for the particular surroundings such as frontier defense, aviation, navigation provide health vegetables.
Advantage of the present invention is: the silk China pink cauline leaf through vacuum freeze drying has kept the original nutritional labeling of fresh goods, protein, fat, crude fiber content are substantially constant, flavones and several mineral materials content only slightly decline, content of nitrite is lower than common vegetable level, guarantee the health care curative effect of functional materials in silk China pink cauline leaf, and removed the nitrite that is wherein unfavorable for health.At present, domestic most enterprises production dehydrated vegetables still be take Hot Air Drying as main.Compare with the product of heated-air drying, the protein of vacuum freeze drying silk China pink cauline leaf, general flavone, vitamin C lose few, and on sense organ, have kept better color and luster, smell, proterties and institutional framework.Rehydration is the important evaluation index of dehydrated vegetables quality, the rehydration of vacuum freeze drying silk China pink cauline leaf is better than heated-air drying product greatly, and because of its loose vesicular texture, rehydration time only needs 40～50s, and heated-air drying product compacts stiffly due to quality, rehydration time is longer.Vacuum freeze drying silk China pink cauline leaf weight is only 10% of fresh goods weight, dry final vacuum packing, the shelf-life can reach more than 5 years, is convenient to preserve, transport, not only can, for daily edible, can also ensure for the particular surroundings such as frontier defense, aviation, navigation provide health vegetables.
The nutritional labeling of vacuum freeze drying, heated-air drying product and fresh goods relatively sees the following form:
Wherein moisture, protein, crude fibre, fat, general flavone content unit are %, vitamin C, calcium, magnesium, iron, zinc, NO
3-content unit be mg/kg.
The rehydration of vacuum freeze drying and heated-air drying (rehydration ratio after 1min) relatively sees the following form:
| Process | Rehydration ratio |
| Vacuum freeze drying | 5～6 |
| Heated-air drying | 2～3 |
The present invention is suitable for suitability for industrialized production, can promote in food processing enterprises, can be used as dehydrated vegetables or pulverize after as nutrition intensive, add in relevant food.
The specific embodiment
The invention discloses a kind of vacuum freeze drying silk China pink cauline leaf product and preparation technology thereof, for making object of the present invention, technical scheme and effect clearer, clear and definite, below the present invention is described in more detail.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Embodiment 1:
A vacuum freeze drying silk China pink cauline leaf product, the fresh and tender silk China pink cauline leaf of take is raw material, after pretreatment, pre-freeze, distillation, parsing-desiccation, packing, obtains, and is aquamarine, and in 70～80 ℃ of hot water, 50s can rehydration, and its production technology comprises the following steps:
(1) pretreatment: selecting fresh silk China pink cauline leaf is raw material, removes yellow leaf, rotten leaf, because silk China pink young stem and leaf itself is about 4cm, without cutting, washes 3 times, pulls out through 90 ℃ of blanching 2min, and cold water soak is cooling, drains paving dish, and thickness is 15mm;
(2) pre-freeze: by silk China pink cauline leaf freezing 2h in-30 ℃ of freezers of sabot, proceed to the freeze dryer of-30 ℃ of precoolings, continue pre-freeze 1h;
(3) distillation: open vavuum pump, vacuumize, start heating schedule, being heated to plate temperature is 20 ℃, lyophilization 5h;
(4) parsing-desiccation: improving heating-up temperature is 30 ℃, vacuum keep 10Pa, further parsing-desiccation 3h, consistent with plate temperature to temperature of charge;
(5) packing: the vacuum packaging of freeze-drying silk China pink cauline leaf, sealing, lucifuge, the storage of dry place.
In sublimation step, temperature is in-30 ℃ of processes that rise to 20 ℃, and heating process is: 1) temperature rises to-25 ℃ of stages by-30 ℃; Vacuum need remain on 30Pa, prevents that the China pink cauline leaf from thawing; 2) while rising to-10 ℃ of stages from-25 ℃, large quantity of moisture distillation, vacuum need remain on 36Pa; 3) in the stage from-10 ℃ to 0 ℃, vacuum need remain on 20Pa; 4) be warming up to 10 ℃ of stages from 0 ℃, vacuum need remain on 20Pa; 5) be warming up to 20 ℃ of stages from 10 ℃, vacuum need remain on 15Pa.
In analyzing step, when temperature reaches 30 ℃ of maximum temperatures, for guaranteeing that a silk China pink cauline leaf is all lyophilized, and keeps vacuum 10Pa dry 4 hours.
Embodiment 2:
A kind of vacuum freeze drying silk China pink cauline leaf product, the fresh and tender silk China pink cauline leaf of take is raw material, selecting fresh silk China pink cauline leaf is raw material, remove after yellow leaf, rotten leaf is 2kg, after pretreatment, pre-freeze, distillation, parsing-desiccation, packing, obtain freeze-drying silk China pink cauline leaf 0.21kg, rehydration ratio is 5.43, is aquamarine, in 70～80 ℃ of hot water, 50s can rehydration, and its production technology comprises the following steps:
(1) pretreatment: selecting fresh silk China pink cauline leaf is raw material, removes yellow leaf, rotten leaf, because silk China pink young stem and leaf itself is about 4cm, without cutting, clear water coordinates ultrasonic oscillation 2min, through 100 ℃ of blanching 1.5min, pulls out, cold water soak is cooling, drains paving dish, and thickness is 18mm;
(2) pre-freeze: by silk China pink cauline leaf freezing 2h in-25 ℃ of freezers of sabot, proceed to the freeze dryer of-30 ℃ of precoolings, continue pre-freeze 1h;
(3) distillation: open vavuum pump, vacuumize, start heating schedule, being heated to plate temperature is 20 ℃, lyophilization 5h;
(4) parsing-desiccation: improving heating-up temperature is 30 ℃, vacuum keep 20Pa, further parsing-desiccation 3h, consistent with plate temperature to temperature of charge;
(5) packing: the vacuum packaging of freeze-drying silk China pink cauline leaf, sealing, lucifuge, the storage of dry place.
In sublimation step, temperature is in-30 ℃ of processes that rise to 20 ℃, and heating process is: 1) temperature rises to-25 ℃ of stages by-30 ℃; Vacuum need remain on 28Pa, prevents that the China pink cauline leaf from thawing; 2) while rising to-10 ℃ of stages from-25 ℃, large quantity of moisture distillation, vacuum need remain on 40Pa; 3) in the stage from-10 ℃ to 0 ℃, vacuum need remain on 23Pa; 4) be warming up to 10 ℃ of stages from 0 ℃, vacuum need remain on 23Pa; 5) be warming up to 20 ℃ of stages from 10 ℃, vacuum need remain on 15Pa.
In analyzing step, when temperature reaches 30 ℃ of maximum temperatures, for guaranteeing that a silk China pink cauline leaf is all lyophilized, and keeps vacuum 20Pa dry 4 hours.
Embodiment 3:
A kind of vacuum freeze drying silk China pink cauline leaf product, the fresh and tender silk China pink cauline leaf of take is raw material, selecting fresh silk China pink cauline leaf is raw material, remove after yellow leaf, rotten leaf is 20kg, after pretreatment, pre-freeze, distillation, parsing-desiccation, packing, obtain freeze-drying silk China pink cauline leaf 2.2kg, rehydration ratio is 5.52, is aquamarine, in 70～80 ℃ of hot water, 50s can rehydration, and its production technology comprises the following steps:
(1) pretreatment: selecting fresh silk China pink cauline leaf is raw material, removes yellow leaf, rotten leaf, because silk China pink young stem and leaf itself is about 4cm, without cutting, washes 3 times, pulls out through 95 ℃ of blanching 1.8min, and cold water soak is cooling, drains paving dish, and thickness is 20mm;
(2) pre-freeze: by silk China pink cauline leaf freezing 2h in-28 ℃ of freezers of sabot, proceed to the freeze dryer of-30 ℃ of precoolings, continue pre-freeze 2h;
(3) distillation: open vavuum pump, vacuumize, start heating schedule, being heated to plate temperature is 20 ℃, lyophilization 6h;
(4) parsing-desiccation: improving heating-up temperature is 30 ℃, vacuum keep 20Pa, further parsing-desiccation 3h, consistent with plate temperature to temperature of charge;
(5) packing: the vacuum packaging of freeze-drying silk China pink cauline leaf, sealing, lucifuge, the storage of dry place.
In sublimation step, temperature is in-30 ℃ of processes that rise to 20 ℃, and heating process is: 1) temperature rises to-25 ℃ of stages by-30 ℃; Vacuum need remain on 28Pa, prevents that the China pink cauline leaf from thawing; 2) while rising to-10 ℃ of stages from-25 ℃, large quantity of moisture distillation, vacuum need remain on 40Pa; 3) in the stage from-10 ℃ to 0 ℃, vacuum need remain on 23Pa; 4) be warming up to 10 ℃ of stages from 0 ℃, vacuum need remain on 23Pa; 5) be warming up to 20 ℃ of stages from 10 ℃, vacuum need remain on 15Pa.
In analyzing step, when temperature reaches 30 ℃ of maximum temperatures, for guaranteeing that a silk China pink cauline leaf is all lyophilized, and keeps vacuum 15Pa dry 3.5 hours.
Below the present invention is described in detail, the above, be only the present invention's preferred embodiment, when not limiting the scope of the present invention, allly according to the application's scope, does impartial change and modify, and all should still belong in covering scope of the present invention.
Claims (5)
1. a vacuum freeze drying silk China pink cauline leaf product, it is characterized in that it is raw material that described vacuum freeze drying silk China pink cauline leaf product be take fresh and tender silk China pink cauline leaf, after pretreatment, pre-freeze, distillation, parsing-desiccation, packing, obtain, be aquamarine, can rehydration in 60s in 70～80 ℃ of hot water, its production technology comprises the following steps:
First step pretreatment, selecting fresh silk China pink cauline leaf is raw material, removes yellow leaf, rotten leaf, wash 3 times or water cooperation ultrasonic oscillation 1～3min, through 90～100 ℃ of blanching 1.5～2min, pull out, 0～10 ℃ of cold water soak is cooling, drain paving dish, thickness is 15～20mm;
Second step pre-freeze, by silk China pink cauline leaf freezing 2h in-25 ℃～-30 ℃ freezers of sabot, proceeds to the freeze dryer of-30 ℃ of precoolings, continues pre-freeze 1～2h;
The 3rd step distillation, opens vavuum pump, and being evacuated to vacuum is 10～60Pa, starts heating schedule, and being heated to plate temperature is 20 ℃, lyophilization 5～6h;
The 4th step parsing-desiccation, improving heating-up temperature is 30 ℃, vacuum keep 10～60Pa, further parsing-desiccation 3～4h, consistent with plate temperature to temperature of charge;
The 5th step packing, the product vacuum packaging after parsing-desiccation, sealing.
2. a preparation technology for vacuum freeze drying silk China pink cauline leaf product, is characterized in that comprising the following steps:
First step pretreatment, selecting fresh silk China pink cauline leaf is raw material, removes yellow leaf, rotten leaf, wash 3 times or water cooperation ultrasonic oscillation 1～3min, through 90～100 ℃ of blanching 1.5～2min, pull out, 0～10 ℃ of cold water soak is cooling, drain paving dish, thickness is 15～20mm;
Second step pre-freeze, by silk China pink cauline leaf freezing 2h in-25 ℃～-30 ℃ freezers of sabot, proceeds to the freeze dryer of-30 ℃ of precoolings, continues pre-freeze 1～2h;
The 3rd step distillation, opens vavuum pump, and being evacuated to vacuum is 10～60Pa, starts heating schedule, and being heated to plate temperature is 20 ℃, lyophilization 5～6h;
The 4th step parsing-desiccation, improving heating-up temperature is 30 ℃, vacuum keep 10～60Pa, further parsing-desiccation 3～4h, consistent with plate temperature to temperature of charge;
The 5th step packing, the product vacuum packaging after parsing-desiccation, sealing.
3. the preparation technology of a kind of vacuum freeze drying silk China pink cauline leaf product according to claim 2, is characterized in that in described the 3rd step sublimation step, and temperature rises in the process of 20 ℃, and heating process is:
1) temperature rises to-25 ℃ of stages by-30 ℃, and vacuum need remain in 30Pa;
2), while rising to-10 ℃ of stages from-25 ℃, vacuum keep is between 36～50Pa;
3) in the stage from-10 ℃ to 0 ℃, vacuum need remain on below 25Pa;
4) be warming up to 10 ℃ of stages from 0 ℃, vacuum need remain on below 25Pa;
5) be warming up to 20 ℃ of stages from 10 ℃, vacuum keep is at 15Pa.
4. the preparation technology of a kind of vacuum freeze drying silk China pink cauline leaf product according to claim 2, is characterized in that: in described the 4th step parsing-desiccation step, when temperature reaches 30 ℃, keep being dried 3～4 hours under vacuum 10～20Pa condition.
5. a vacuum freeze drying silk China pink cauline leaf product as claimed in claim 1 application in correlation function food and nutritional health food.
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| CN113057303A (en) * | 2021-04-27 | 2021-07-02 | 浙江省农业科学院 | Preparation method and application of premna microphylla leaf dry powder |
| CN113973908A (en) * | 2021-11-10 | 2022-01-28 | 湖南农业大学 | Freeze-dried triarrhena sacchariflora shoot and preparation method thereof |
| CN113973908B (en) * | 2021-11-10 | 2024-05-24 | 湖南农业大学 | Freeze-dried triarrhena bamboo shoots and manufacturing method thereof |
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