CN105532849A - Drying method for broccoli leaves - Google Patents
Drying method for broccoli leaves Download PDFInfo
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- CN105532849A CN105532849A CN201610019606.9A CN201610019606A CN105532849A CN 105532849 A CN105532849 A CN 105532849A CN 201610019606 A CN201610019606 A CN 201610019606A CN 105532849 A CN105532849 A CN 105532849A
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- broccoli
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a drying method for broccoli leaves. The broccoli leaves are used as raw materials and dried at low temperature in advance, and the water content is reduced to be 17% or below; the broccoli leaves are frozen and dried in a vacuum mode. When the broccoli leaves are dried at low temperature in advance to enable the water content to be reduced to be 17% or below, the content of crude protein, the content of procyanidine and the content of thioglycoside in the broccoli leaves are retained mostly; the broccoli leaves are frozen and dried in a vacuum mode continuously, ingredients easy to oxidize are well protected, heat-sensitivity ingredients in materials are retained easily, and the content of nutritional ingredients and the content of functional substances in the obtained broccoli leaves are remarkably higher than those in broccoli leaves which are dried in hot wind and dried in vacuum, while are not dried at low temperature in advance and are not frozen and dried in a vacuum mode. In addition, the method combines low-temperature predrying with low-temperature fast freezing and drying, energy sources can be saved, processing cost is saved, and economic benefits are improved.
Description
Technical field
The invention belongs to broccoli applied technical field, particularly relate to a kind of drying means of broccoli blade.
Background technology
In recent years, due to the solid demand of domestic and international market, the expansion gradually of China's broccoli cultivated area, main planting area is Fujian, Zhejiang, Jiangsu, Shandong, Hebei, northeast, Gansu, and also there is plantation in other provinces.
Due to the increase of domestic broccoli output, bring, broccoli processing or a large amount of leaves and stem after gathering, the blade accounting for plant 50% ~ 60%, all by as discarded object, causes the environmental problem such as air pollution and body eutrophication after corruption thereupon.The upper dish of such as Taizhou of Zhejiang is the township of Western China orchid, broccoli cultivated area reaches more than 10 ten thousand mu, annual discarded broccoli stem-leaf reaches about 350,000 tons, one to the busy season, and be thick on the ground broccoli stem-leaf, and pile up like a mountain, stink to high heaven after rotting, have a strong impact on common people's everyday environments, not only cause the pollution of environment, also result in the waste of ample resources.So, carry out and the further investigation of broccoli byproduct and developing and utilizing its functional materials is had important practical significance.
The nutritive value of broccoli blade is very high, and with dry basis, wherein crude protein >20%, crude fibre <18%, belong to protein feeds by international classification of feeds law regulation.In addition in broccoli blade also containing glucosinolate and the important functional components of anthocyanidin two kinds.The wherein hydrolysate isosulfocyanate (ITCS) of glucosinolate, isosulfocyanate is the general name that a class has the micromolecular compound of N=S=C structure, comprises sulforaphen (S μ lforaphen), phenethyl isosulfocyanate (PETIC) and benzyl isothiocyanate (BITC).Research shows that these three kinds of materials have antitumor action, and sulforaphen is thought to find the strongest anticancer component in vegetables to have and have antitumor action both at home and abroad; Anthocyanidin have scavenging free radicals, anti-oxidant, protect cardiovascular and beauty treatment, the anti-ageing effect of waiting for a long time, being the most effective natural of one, therefore, can be the leaf powder raw material of feed addictive or extraction functionality composition by broccoli developed by leaf.But, actually rare to the process of broccoli blade at present.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of drying means of broccoli blade, method provided by the invention can retain broccoli blade Middle nutrition material and functional components largely.
The domestic and international research of the drying process for broccoli blade at present have not been reported, the drying of broccoli vegetable powder is mainly carried out in market, drying mode mainly contains vacuum freeze drying and spraying dry, vacuum freeze drying can be preserved the nutrition content of raw material preferably and be kept the natural colored of green vegetables, but this processing technology is longer for drying time, and energy consumption is high; Product after spraying dry has good solubility and mealiness feature, but in practical operation, because must repeatedly filter, homogeneous until the diameter of raw material particle is less than nozzle bore, make the process of material become loaded down with trivial details and tediously long, and solid material directly cannot carry out spraying dry; And in dry run, note in the moment preventing empty spray and damaging instrument.Tail dish cauline leaf after broccoli bud is plucked, according to above-mentioned two kinds of drying processes, not only do not meet economy, energy-efficient treatment principle, and broccoli blade Middle nutrition material and functional components can be destroyed, reduce nutritive value and effect of broccoli blade.
The invention provides a kind of drying means of broccoli blade, comprising:
Broccoli blade is carried out pre-dried, makes its moisture content be less than 17%;
Pretreated broccoli blade is carried out vacuum freeze drying process.
To the west of the present invention, orchid blade is raw material, first carries out low temperature pre-dried to it, makes its moisture content reduce to less than 17%; Then vacuum freeze drying process is carried out to it.Reduce in the processing procedure of less than 17% at predrying its moisture content that makes of low temperature, the crude protein in broccoli blade, OPC and sulphur resources all can obtain major part and retain; And continue to carry out vacuum freeze drying process to it; VC content, content beta-carotene, chlorophyll content, soluble protein content, total phenol content in broccoli blade can be retained largely; protect oxidizable composition very well and be conducive to the reservation of thermal sensitivity composition in material, the broccoli blade Middle nutrition composition obtained and functional materials content are all significantly higher than heated-air drying, vacuum drying and the broccoli blade without low temperature pre-dried vacuum freeze drying.In addition, predrying for low temperature and cryogenic quick freezing drying combines by this method, can also economize energy, saves processing cost, thus increases economic efficiency.
To the west of the present invention, orchid blade is raw material, remaining broccoli blade after harvesting broccoli bud.The present invention preferably carries out following pretreatment to broccoli blade: pluck remaining broccoli blade after broccoli bud, removes thick stem and jaundice, corrupt leaf, then cleans broccoli blade.
After obtaining broccoli blade, pre-dried is carried out to it, make its moisture content reduce to less than 17%.When moisture in general plant is down to below 14% ~ 17%, the decomposition of nutriment just stops gradually, when moisture lower than 17% time, all bacteriums and mould all can not growth and breedings wherein, and plant product can reach long-term object of preserving.In the present invention, pre-dried is carried out to broccoli blade, make its moisture content reduce to less than 17%, be preferably down to 14% ~ 17%.
In the present invention, the temperature of described pre-dried is 50 DEG C ~ 100 DEG C, and the time of pre-dried is 4h ~ 40h.In one embodiment, the temperature of described pre-dried is 80 DEG C, and the time of pre-dried is 8h.Show in pre-stage test of the present invention, make broccoli blade reach moisture content lower than 17% object, pre-dried temperature is 50 DEG C, needs 36h; 65 DEG C of needs 16h; 80 DEG C at least need 8h; 105 DEG C at least need more than 4h.Broccoli contains crude protein, OPC and sulphur glycosides composition, wherein, sulphur glycosides has double effects, when content is higher, there is toxicity, affect thyroid function, there are mutagenesis and carcinogenic effect, as dregs of rapeseed cake must can be used as feed in desulfurization glycosides rear, but have again in certain content and regulate endocrine, the effect such as anticancer.The national regulation feed sulphur resources≤45 μm oL/g of low-sulfur glycosides rape cake, the present invention records sulphur resources in broccoli blade and be up to 13.07 μm of oL/g early stage, and content is lower, to animal health; The present invention shows, and along with the increase of drying time, in broccoli leaf powder, sulphur glycosides extracted amount is without significant change, but more than 105 DEG C when processing, and sulphur glycosides extracted amount obviously raises.Therefore, the present invention, when carrying out pre-dried to broccoli for 50 DEG C ~ 100 DEG C, fully can retain the composition such as crude protein, OPC in broccoli blade, make its content reach higher level, can sulphur resources be controlled simultaneously, make it remain within proper range; Especially be 80 DEG C, pre-dried is carried out to broccoli blade under the parameter of 8h time, OPC peak reaches 31 ~ 32mg/g, and content is higher; Sulphur resources is 8.62 μm of ol/g ~ 8.82 μm ol/g, and content is moderate.
After pre-dried, vacuum freeze drying process is carried out to the broccoli blade obtained, make broccoli leaf water content be less than 3%.Vacuum freeze drying broccoli blade can retain VC content, content beta-carotene, chlorophyll content, soluble protein content, total phenol content in broccoli blade largely; protect oxidizable composition very well and be conducive to the reservation of thermal sensitivity composition in material, the broccoli blade Middle nutrition composition obtained and functional materials content are all significantly higher than heated-air drying, vacuum drying and the broccoli blade without low temperature pre-dried vacuum freeze drying.In the present invention, the vacuum of described vacuum freeze drying process is 0.5Pa ~ 1.5Pa, and the temperature of described vacuum freeze drying process is-70 DEG C ~-50 DEG C, and the time of described vacuum freeze drying process is 1h ~ 4h.In one embodiment, the vacuum of described vacuum freeze drying process is 1.0Pa, and the temperature of described vacuum freeze drying process is-60 DEG C, and the time of described vacuum freeze drying process is 2h.
Experimental result shows, the broccoli leaf color that drying means provided by the invention obtains is emerald green, best in quality, and protein content is 24.25% ~ 24.35%, anthocyanidin content is 31.28mg/g ~ 31.68mg/g, and sulphur resources is 8.62 μm of ol/g ~ 8.82 μm ol/g.
Detailed description of the invention
Be clearly and completely described to the technical scheme in the embodiment of the present invention below, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
Harvesting ripe broccoli bud, remove the thick stem of remaining broccoli blade and jaundice, corrupt leaf, cleaning blade, then 80 DEG C, 8h drying process broccoli leaf, make its moisture content be 16.32%, then directly vacuum freeze drier is sent into, be 1.0Pa in vacuum, under-60 DEG C of cryogenic conditions, dehydrate 2h, obtain broccoli blade, its water content is 2.8%.
Product quality is: color and luster is emerald green, best in quality, protein content is 24.25%, anthocyanidin extracted amount is 31.68mg/g, sulphur glycosides extracted amount is 8.82 μm of ol/g, reach maximum with 50 DEG C, 65 DEG C, 80 DEG C with the extracted amount of OPC compared with time-triggered protocol broccoli leaf, the extracted amount of glucosinolate is more stable.
Embodiment 2
Harvesting ripe broccoli bud, remove the thick stem of remaining broccoli blade and jaundice, corrupt leaf, cleaning blade, then 80 DEG C, 8h drying process broccoli leaf, make its moisture content be 16.20%, then directly vacuum freeze drier is sent into, be 1.0Pa in vacuum, under-60 DEG C of cryogenic conditions, dehydrate 2h, obtain broccoli blade, its water content is 2.7%.
Product quality is: color and luster is emerald green, protein content is 24.35%, anthocyanidin extracted amount is 31.28mg/g, sulphur glycosides extracted amount is 8.62 μm of ol/g, reach maximum with 50 DEG C, 65 DEG C, 80 DEG C with the extracted amount of OPC compared with time-triggered protocol broccoli leaf, the extracted amount of glucosinolate is more stable.
Embodiment 3
Harvesting ripe broccoli bud, remove the thick stem of remaining broccoli blade and jaundice, corrupt leaf, cleaning blade, then 80 DEG C, 8h drying process broccoli leaf, make its moisture content be 16.40%, then directly vacuum freeze drier is sent into, be 1.0Pa in vacuum, under-60 DEG C of cryogenic conditions, dehydrate 2h, obtain broccoli blade, its water content is 2.8%.
Product quality is: color and luster is emerald green, protein content is 24.25%, anthocyanidin extracted amount is 31.68mg/g, sulphur glycosides extracted amount is 8.72 μm of ol/g, reach maximum with 50 DEG C, 65 DEG C, 80 DEG C with the extracted amount of OPC compared with time-triggered protocol broccoli leaf, the extracted amount of glucosinolate is more stable.
Comparative example 1
Harvesting ripe broccoli bud, removes the thick stem of remaining broccoli blade and jaundice, corrupt leaf, cleaning blade, then direct is 1.0Pa in vacuum, under-60 DEG C of cryogenic conditions, dehydrates 48h, obtain broccoli blade, its water content is 6.13%.
Product quality is: color and luster is emerald green, and protein content is 24.26%, and anthocyanidin extracted amount is 25.65mg/g, and sulphur glycosides extracted amount is 8.57 μm of ol/g.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (7)
1. a drying means for broccoli blade, comprising:
Broccoli blade is carried out pre-dried, makes its moisture content be less than 17%;
Pretreated broccoli blade is carried out vacuum freeze drying process.
2. drying means according to claim 1, is characterized in that, the temperature of described pre-dried is 50 DEG C ~ 100 DEG C, and the time of pre-dried is 4h ~ 40h.
3. drying means according to claim 2, is characterized in that, the temperature of described pre-dried is 80 DEG C, and the time of pre-dried is 8h.
4. drying means according to claim 1, is characterized in that, makes broccoli leaf water content be 14% ~ 17% after described pre-dried.
5. drying means according to claim 1, is characterized in that, makes broccoli leaf water content be less than 3% after described vacuum freeze drying process.
6. drying means according to claim 5, it is characterized in that, the vacuum of described vacuum freeze drying process is 0.5Pa ~ 1.5Pa, and the temperature of described vacuum freeze drying process is-70 DEG C ~-50 DEG C, and the time of described vacuum freeze drying process is 1h ~ 4h.
7. drying means according to claim 6, is characterized in that, the vacuum of described vacuum freeze drying process is 1.0Pa, and the temperature of described vacuum freeze drying process is-60 DEG C, and the time of described vacuum freeze drying process is 2h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610019606.9A CN105532849A (en) | 2016-01-13 | 2016-01-13 | Drying method for broccoli leaves |
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| CN201610019606.9A CN105532849A (en) | 2016-01-13 | 2016-01-13 | Drying method for broccoli leaves |
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| CN201610019606.9A Pending CN105532849A (en) | 2016-01-13 | 2016-01-13 | Drying method for broccoli leaves |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106543130A (en) * | 2016-11-03 | 2017-03-29 | 宁夏天瑞产业集团现代农业有限公司 | A kind of preparation method of anthocyanidin |
| CN113712099A (en) * | 2021-08-24 | 2021-11-30 | 浙江农林大学 | Color retention and fragrance retention method of plum blossom tea and quality evaluation method of plum blossom tea |
-
2016
- 2016-01-13 CN CN201610019606.9A patent/CN105532849A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 李向果: "西兰花叶中硫代葡萄糖苷和原花青素的生物学效价评定", 《中国优秀硕士学位论文全文数据库（农业科技辑D050-34页）》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106543130A (en) * | 2016-11-03 | 2017-03-29 | 宁夏天瑞产业集团现代农业有限公司 | A kind of preparation method of anthocyanidin |
| CN113712099A (en) * | 2021-08-24 | 2021-11-30 | 浙江农林大学 | Color retention and fragrance retention method of plum blossom tea and quality evaluation method of plum blossom tea |
| CN113712099B (en) * | 2021-08-24 | 2023-10-24 | 浙江农林大学 | Plum blossom tea color and aroma retention and quality evaluation method thereof |
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Application publication date: 20160504 |