CN104839580A - Lettuce micro-powder preparation technology - Google Patents
Lettuce micro-powder preparation technology Download PDFInfo
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- CN104839580A CN104839580A CN201510188722.9A CN201510188722A CN104839580A CN 104839580 A CN104839580 A CN 104839580A CN 201510188722 A CN201510188722 A CN 201510188722A CN 104839580 A CN104839580 A CN 104839580A
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- lettuce
- romaine lettuce
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
A lettuce micro-powder preparation technology comprises the following steps: 1) using fresh lettuce as a raw material, removing impurities, cleaning, sending cleaned fresh lettuce into a fresh-keeping storehouse of 3-5 DEG C and draining off surface moisture; 2) carrying out tumbling treatment by sending the lettuce into a tumbling machine while vacuumizing every 5-8 minutes and tumbling for 5-10 min after each time of vacuumizing, vacuumizing, and cycling the process for 2-4 times; 3) juicing the tumbled lettuce and collecting the lettuce juice; 4) injecting the lettuce juice and water according to the weight ratio of 100:10 into a stainless steel heating pot, diluting the lettuce juice, and sealing the stainless steel heating pot; 5) heating the raw material through the stainless steel heating pot and stirring until the temperature reaches 25-35 DEG C, injecting brown sugar water, continuously carrying out heat-preservation stirring for 60-65 min; and 6) carrying out drying process on the heated liquid substance by a spray drying mode so as to obtain a solid substance, and ball-milling the above solid substance through a ball mil to 400 meshes so as to prepare the lettuce micro-powder.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of preparation technology of romaine lettuce micro mist.
Background technology
Romaine lettuce is being commonly called as of Leaf lettuce, belongs to composite family Lactuca.For annual or biennial herb crop, the popular vegetable of country of Ye Shi Europe, the United States, is loved by the people.Romaine lettuce originates in European Mediterranean, gradually imports China into, southeastern coast, and particularly the suburbs, big city, Guangdong and Guangxi Provinces regional culture are more.In recent years, cultivated area expands rapidly, and romaine lettuce also progresses into the dining table of common people.
Romaine lettuce contains protein, carbohydrate, a large amount of cellulose and Cobastab, vitamin B2, vitamin C, also containing mineral matters such as a large amount of calcium, phosphorus, iron, has that heat-clearing is refreshing, clearing liver cholagogic, effect of nourishing the stomach.Can help digest, remove constipation, purify the blood diuresis, has very high nutritive value and food therapy health effect.Make green salad, collocation meat or wheaten food eat together, not only nutrition but also separate greasy, promote the unobstructed of digestion enteron aisle.
Romaine lettuce water content is very high, reaches more than 95%, and be a kind of vegetables of more difficult storage, namely the time can wither because of dehydration, and have stronger region, easily occurs the problem of rotting, freshness declines in processing transportation.
Summary of the invention
It is simple that technical problem to be solved by this invention is to provide a kind of method, and yield rate is high, the preparation technology of the romaine lettuce micro mist of quality better.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation technology for romaine lettuce micro mist, comprises the steps,
1) with fresh romaine lettuce for raw material, remove impurity clean up, send in the fresh-keeping warehouse of 3-5 DEG C and drain surface moisture, stand-by;
2) romaine lettuce is sent into tumbler and carry out tumbling process, vacuumized once every 5-8 minute during tumbling, exhaust tumbling 5-10 minute after vacuum at every turn, then vacuum pumping, circulation like this 2-4 time, makes romaine lettuce can reach the effect of breathing massage in tumbling procedure, improves the activity of inner material;
3) squeezed the juice by the romaine lettuce after tumbling, collect romaine lettuce juice, squeezing the juice is carry out under vacuum conditions, and temperature controls at 5-10 DEG C;
4) in stainless steel heating tank, inject romaine lettuce juice and water inject by weight the ratio of 100:10, romaine lettuce juice is diluted, then stainless steel heating tank is closed;
5) heated raw material by stainless steel heating tank, heat while stirring, after being heated with stirring to 25-35 DEG C, inject brown sugar water, the weight ratio of brown sugar water and raw material is 3:70; And continue insulated and stirred 60-65 minute;
6) adopted by the liquid after heating spray-dired mode to carry out drying process, obtain solid matter, utilized by above-mentioned solid matter ball mill to be milled to 400 orders and obtain romaine lettuce micro mist.
The invention has the beneficial effects as follows: the present invention utilizes fresh romaine lettuce to prepare micro mist, may be used for flavoring, as condiment for instant noodles, instant wheaten food condiment, electuary etc., cost is low, and yield rate is high, and instant capacity is good, pure taste, is easy to preserve.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A preparation technology for romaine lettuce micro mist, comprises the steps,
1) with fresh romaine lettuce for raw material, remove impurity clean up, send in the fresh-keeping warehouse of 3-5 DEG C and drain surface moisture, stand-by;
2) romaine lettuce is sent into tumbler and carry out tumbling process, vacuumized once every 5-8 minute during tumbling, exhaust tumbling 5-10 minute after vacuum at every turn, then vacuum pumping, circulation like this 2-4 time, makes romaine lettuce can reach the effect of breathing massage in tumbling procedure, improves the activity of inner material;
3) squeezed the juice by the romaine lettuce after tumbling, collect romaine lettuce juice, squeezing the juice is carry out under vacuum conditions, and temperature controls at 5-10 DEG C;
4) in stainless steel heating tank, inject romaine lettuce juice and water inject by weight the ratio of 100:10, romaine lettuce juice is diluted, then stainless steel heating tank is closed;
5) heated raw material by stainless steel heating tank, heat while stirring, after being heated with stirring to 25-35 DEG C, inject brown sugar water, the weight ratio of brown sugar water and raw material is 3:70; And continue insulated and stirred 60-65 minute;
6) adopted by the liquid after heating spray-dired mode to carry out drying process, obtain solid matter, utilized by above-mentioned solid matter ball mill to be milled to 400 orders and obtain romaine lettuce micro mist.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. a preparation technology for romaine lettuce micro mist, is characterized in that, comprises the steps:
1) with fresh romaine lettuce for raw material, remove impurity clean up, send in the fresh-keeping warehouse of 3-5 DEG C and drain surface moisture, stand-by;
2) romaine lettuce is sent into tumbler and carry out tumbling process, vacuumized once every 5-8 minute during tumbling, exhaust tumbling 5-10 minute, then vacuum pumping after vacuum, circulation like this 2-4 time at every turn;
3) squeezed the juice by the romaine lettuce after tumbling, collect romaine lettuce juice, squeezing the juice is carry out under vacuum conditions, and temperature controls at 5-10 DEG C;
4) in stainless steel heating tank, inject romaine lettuce juice and water inject by weight the ratio of 100:10, romaine lettuce juice is diluted, then stainless steel heating tank is closed;
5) heated raw material by stainless steel heating tank, heat while stirring, after being heated with stirring to 25-35 DEG C, inject brown sugar water, the weight ratio of brown sugar water and raw material is 3:70, and insulation continues to stir 60-65 minute;
6) adopted by the liquid after heating spray-dired mode to carry out drying process, obtain solid matter, utilized by above-mentioned solid matter ball mill to be milled to 400 orders and obtain romaine lettuce micro mist.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510188722.9A CN104839580A (en) | 2015-04-20 | 2015-04-20 | Lettuce micro-powder preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510188722.9A CN104839580A (en) | 2015-04-20 | 2015-04-20 | Lettuce micro-powder preparation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104839580A true CN104839580A (en) | 2015-08-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510188722.9A Pending CN104839580A (en) | 2015-04-20 | 2015-04-20 | Lettuce micro-powder preparation technology |
Country Status (1)
| Country | Link |
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| CN (1) | CN104839580A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747177A (en) * | 2016-02-22 | 2016-07-13 | 陈兹佳 | Dip used for eating dog meat and making method for dip |
| CN105747098A (en) * | 2016-03-01 | 2016-07-13 | 田金举 | Wheat oligopeptide zinc enriched seaweed nutritional noodles and processing process thereof |
| CN105747045A (en) * | 2016-03-02 | 2016-07-13 | 许五妮 | Kudzu vine root and honey beverage capable of dispelling effect of alcohol and protecting liver |
| CN105747181A (en) * | 2016-02-22 | 2016-07-13 | 陈兹佳 | Dip used for eating roast fish and making method for dip |
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| CN102630930A (en) * | 2012-04-05 | 2012-08-15 | 李卫旗 | Champignon micro-powder production technology |
| CN102987199A (en) * | 2012-10-18 | 2013-03-27 | 田淦平 | Fruit and vegetable nutrition powder |
| KR20130127360A (en) * | 2012-05-14 | 2013-11-22 | 손순랑 | Method for preparation of processed plant composition |
| CN103976295A (en) * | 2014-04-08 | 2014-08-13 | 常州毅博生物科技有限公司 | Processing method using low temperature thin layer drying technology for fruit and vegetable powder preparation |
| CN104146220A (en) * | 2013-05-16 | 2014-11-19 | 史安宝 | Cucumber powder and processing method thereof |
| CN104187375A (en) * | 2014-08-14 | 2014-12-10 | 安徽光明槐祥工贸集团有限公司 | Preparation method of fruit health rice flour |
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2015
- 2015-04-20 CN CN201510188722.9A patent/CN104839580A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630930A (en) * | 2012-04-05 | 2012-08-15 | 李卫旗 | Champignon micro-powder production technology |
| KR20130127360A (en) * | 2012-05-14 | 2013-11-22 | 손순랑 | Method for preparation of processed plant composition |
| CN102987199A (en) * | 2012-10-18 | 2013-03-27 | 田淦平 | Fruit and vegetable nutrition powder |
| CN104146220A (en) * | 2013-05-16 | 2014-11-19 | 史安宝 | Cucumber powder and processing method thereof |
| CN103976295A (en) * | 2014-04-08 | 2014-08-13 | 常州毅博生物科技有限公司 | Processing method using low temperature thin layer drying technology for fruit and vegetable powder preparation |
| CN104187375A (en) * | 2014-08-14 | 2014-12-10 | 安徽光明槐祥工贸集团有限公司 | Preparation method of fruit health rice flour |
Non-Patent Citations (2)
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| 乔晓玲 等: "《肉类制品精深加工实用技术与质量管理》", 30 April 2009 * |
| 朱文学 等: "《食品干燥原理与技术》", 30 September 2009 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747177A (en) * | 2016-02-22 | 2016-07-13 | 陈兹佳 | Dip used for eating dog meat and making method for dip |
| CN105747181A (en) * | 2016-02-22 | 2016-07-13 | 陈兹佳 | Dip used for eating roast fish and making method for dip |
| CN105747098A (en) * | 2016-03-01 | 2016-07-13 | 田金举 | Wheat oligopeptide zinc enriched seaweed nutritional noodles and processing process thereof |
| CN105747045A (en) * | 2016-03-02 | 2016-07-13 | 许五妮 | Kudzu vine root and honey beverage capable of dispelling effect of alcohol and protecting liver |
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Application publication date: 20150819 |
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| RJ01 | Rejection of invention patent application after publication |