CN105595242A - Freeze-dried scallion filling capsule - Google Patents
Freeze-dried scallion filling capsule Download PDFInfo
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- CN105595242A CN105595242A CN201510952039.8A CN201510952039A CN105595242A CN 105595242 A CN105595242 A CN 105595242A CN 201510952039 A CN201510952039 A CN 201510952039A CN 105595242 A CN105595242 A CN 105595242A
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- freeze
- capsule
- chive
- drying
- scallions
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
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- Organic Chemistry (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a capsule, and in particular relates to a freeze-dried scallion filling capsule. The freeze-dried scallion filling capsule is prepared by the steps of selecting, immersing and cleaning, rinsing, soaking in carbon dioxide, cleaning, dicing, disinfecting, cleaning, draining, freeze-drying, discharging from a tank, packaging, refrigerating, discharging from a warehouse, balancing temperature, passing through an electrostatic attractor, metal detecting, sorting and filling the capsule, a freeze-dried raw scallion special hollow capsule comprises three layers, can effectively cover up the smell of the scallion, also avoids the volatilization of effective volatile components, prevents the loss of scallion nutrients, and extends the scallion shelf life, in addition, scallions are loaded into the hard hollow capsules, and the addition amount of the scallions can be precisely controlled. The process can well remove water in the scallions, and can well maintain cell tissues of the scallions, so that the scallions are easy to rehydrate. Vitamin c, chlorophyll and allinase activity of the scallions can be well preserved. After the scallions in the scallion capsules are rehydrated, the color, flavor and texture of the scallions are less different from that of fresh scallions.
Description
Technical field
The present invention relates to a kind of capsule, be specifically related to a kind of capsule that loads freeze-drying chive.
Background technology
Chive mainly refers to the dried powder of the fragrant plant using in food seasoning, has strong to be fragrant, to beTaste effect, not only can promote appetite, improves flavour of food products, but also has sterilization and anticorrosion function. Therefore the carrying out to chiveProcessed makes the chive can long-term storage, and the form that dehydrates is at present mainly heated-air drying and vacuum freeze drying, butIn storage, the chlorophyll in chive is raw through de-phytol, de-magging and demethoxy formoxyl etc. under the conditions such as enzyme, acid, heatCoking de-magging takes off phytol chlorophyll, finally the porphyrin ring in its molecule under the condition such as light, oxidation, degrade occur variable color, fadeDeng, lose its original emerald green, thereby greatly reduce the value of freeze-drying prods.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of glue that loads freeze-drying chive for the deficiencies in the prior artThe technical scheme of capsule, this scheme can make not only to have kept in the storage process of chive the mouthfeel of the new bud green green onion of chive and normalColor and luster, and avoided the volatilization of effective volatile component, reduce the oxidation of grease class, reduce growing of microorganism, maximumPreserve to limit nutriment wherein, comprised vitamin c and allinnase activity, reached the order that keeps chive quality. Chive is loaded into the problem that can accurately control chive addition in starch capsule, is easy to carry again and stores. This andThe method is used carbon dioxide treatment, greatly reduces freeze drying energy consumption.
As shown in Figure 1, a kind of freeze-drying chive capsule, is characterized in that packing a kind of special Capsules 2 into by a kind of chive 1In make; The special Capsules of described one, is characterized in that it is made up of interior, domestic and abroad three-decker, is respectively internal layerAnti-oil reservoir 3, the casing play 4 in middle level, outer field water conservation layer 5.
The method step of freeze-drying chive capsule provided by the invention is:
Wherein chive drying process is as follows:
Selected Inspection: carry out the inspections such as sense organ, persticide residue, the cruel enzyme inhibition rate of persticide residue high speed tester inspection second phthalein choline< 40%; The raw material being up to the standards is sent into workshop and is processed; Remove defective work, specification defective work, unnecessary root head, mistakeLong thick old part, rejecting is rotten, disease portion and impurity and foreign matter;
Soaking and washing: green onion first with 1% within alkaline soak 5-8 minute, carry out again multiple tracks cleaning;
Rinsing: material is sent into main shop is selected and is rushed and take away the refuse and the impurity that peel with circulating water on workbench;
Pelletizing: raw material is cut into the long granularity of 0.2-0.6cm on request;
Sterilization: the green onion raw material cutting is 120ppm～160ppm Peracetic acid effect 5-8min for grain;
After irrigation and disinfection, rinse and prevent that thimerosal is residual with running water;
Material after cleaning drains in large bamboo or wicker basket, and the time is no less than 5 minutes;
Carbon dioxide treatment: the chive cutting is put into steeping tank, then to injecting carbon dioxide in tank, at pressurized carbon dioxidePower is 0.15～0.25MPa, under the condition of 25 DEG C～30 ° of C of temperature, soaks 8～10 hours.
Paving dish: after material drains, then can paving coil 2.5-3 kilogram of left and right of every dish paving;
Freeze-drying: send in time freezing room solidification point below-18 DEG C after paving dish, can carry out vacuum drying after freezing 4 hours2-4 hour;
Go out the refrigeration of tank discharging packaging: after chive is dried, go out tank, send freezer storage;
Outbound equilibrium temperature: the chive after freeze drying is warming up to room temperature, and discharging make-up room humidity answers < 45%;
Cross electrostatic attraction: material will be absorbed wool fibre and hair by electrostatic attraction device;
Metal detection: metal detection limit value is in ferrous metal fragment diameter < 0.8mm, in nonferrous metal fragment diameter < 1.5mm,Qualified freeze-drying chive;
Described freeze-drying chive capsule is made up of interior, domestic and abroad three-decker, is respectively the anti-oil reservoir of internal layer, the casing play in middle level,Outer field water conservation layer.
Described freeze-drying chive capsule, the Capsules using comprises gelatine capsule, Hydroxypropyl methylcellulose capsule, Pu LuOne in blue polyoses capsule, algal polysaccharides capsule, starch capsule.
The special Capsules of described one, is characterized in that its preparation method comprises the steps:
Take 100 parts of starch, 15 ~ 30 parts of pregelatinized starch, 5 ~ 15 parts of beta-schardinger dextrin-s, 0.5 ~ 1 part of glycerine, 0.5 ~ 1 part of carragheen,0.1 ~ 0.5 part of sorbic acid joins in 350 parts of purified water and stirs, and is heated to 75 DEG C of maintenance stirring 1h, then vacuumizesRemove the most of bubble in colloidal sol, obtain anti-oil reservoir colloidal sol;
Take 100 parts of starch or gelatin or the third methylcellulose or pulullan polysaccharide or algal polysaccharides capsule, 10 ~ 20 parts of pregelatinateds shallow lakesPowder, 0.5 ~ 1 part of glycerine, 0.5 ~ 1 part of carragheen, 0.5 ~ 1 part of gellan gum, 0.1 ~ 0.5 part of calcium lactate, 0.1 ~ 0.5 part of D-sorbiteJoin in 350 parts of purified water and stir, and be heated to 75 DEG C and keep stirring 1h, then vacuumize and remove large in colloidal solPart bubble, obtains casing play colloidal sol;
Take 100 parts of starch, 10 ~ 30 parts of pregelatinized starch, 5 ~ 25 parts of beta-schardinger dextrin-s, 0.5 ~ 1.5 part of glycerine, 0.5 ~ 1 part of OK a karaoke clubGlue, 0.1 ~ 0.5 part of sodium lactate joins in 350 parts of purified water and stirs, and is heated to 75 DEG C of maintenance stirring 1h, then takes outVacuum is removed the most of bubble in colloidal sol, obtains water conservation layer colloidal sol;
The mould of selected capsule model is dipped in and wrapped up in rapidly in the beeswax melting, make the capsule drain pan of internal layer waterproof and oilproof;
Then the mould that wraps beeswax is dipped in and wrapped up in rapidly successively again in anti-oil reservoir colloidal sol, casing play colloidal sol, water conservation layer colloidal sol, everyAll need to be at 25 ~ 35 DEG C after inferior having dipped in, dry cooling 20 ~ 60min in the environment of 35% ~ 55% humidity.
The special Capsules of described one, is characterized in that the model of capsule is selected from No. 00, No. 0, No. 1, No. 2, No. 3,4Number, No. 5.
Described a kind of freeze-drying chive capsule, is characterized in that capsule is transparent, opaque or coloured.
Described a kind of capsule that loads freeze-drying chive, is characterized in that, the suit place of described hollow and hard capsule has threeIndividual sealed point.
Beneficial effect
This technique can well be removed the moisture in chive, can also keep well the cell tissue of chive, therefore makes its appearanceEasily rehydration.
Vc is heat-sensitive substance, very easily in process, is subject to temperature and oxidation and loses, and causes fruits and vegetables thousand goodsQuality Down. And temperature is higher, drying time is longer, and in fruits and vegetables, Vc destroys more serious. This technique can be good at keeping chiveIn Vc.
Acetonate is the intermediate product of allinnase and the enzymatic reaction of alliin class material, so acetonate content moreHigh allinnase activity is stronger. The chive pyruvic acid content of this technique is higher, illustrates that the allinnase of chive capsule is active strong.
Chlorophyll mainly contains two kinds of chlorophyll a and chlorophyll bs, is respectively blue-green and yellow green, light, acid, alkali, oxygen,Oxidants etc. all can decompose gradually, more unstable. In addition, under higher temperature, be heated for a long time, can cause chlorophyll from plantMiddle loss. And this technique can be good at keeping the chlorophyll of chive.
Carbon dioxide treatment, reduces freeze drying energy consumption greatly.
The starch specialized Capsules of chive can play protection against the tide, isolated air, the effect extending the shelf life, and three layersStructure can make this Capsules itself have certain protection against the tide, the function of moisturizing, makes the maintenance that its mechanical strength can be comparatively stable.No matter be as flavouring or food, all easy to use, play quantitative effect, need not waste time and energy for preparing, enter oneStep has expanded the range of application of chive product.
Brief description of the drawings
Fig. 1 is structural representation of the present invention. Wherein 1---chive, 2---Capsules, the grease proofing internal layer of 3-, 4-backboneMiddle level, 5-waterproof outer layer.
Fig. 2 is the rehydration contrast of chive and commercially available freeze-drying chive in chive capsule.
Specific embodiment
Freeze-drying chive capsule is specifically made by following steps:
1, chive is dry:
Technique is as follows:
Selected Inspection: carry out the inspections such as sense organ, persticide residue, the cruel enzyme inhibition rate of persticide residue high speed tester inspection second phthalein choline< 40%; The raw material being up to the standards is sent into workshop and is processed; Remove defective work, specification defective work, unnecessary root head, mistakeLong thick old part, rejecting is rotten, disease portion and impurity and foreign matter;
Soaking and washing: green onion first carries out multiple tracks cleaning for 6 minutes again with 1% alkaline soak;
Rinsing: material is sent into main shop is selected and is rushed and take away the refuse and the impurity that peel with circulating water on workbench;
Pelletizing: raw material is cut into the 0.3cm Long grain of regulation on request;
Sterilization: the green onion raw material grain cutting soaks 8min by 120ppm Peracetic acid;
After irrigation and disinfection, rinse and prevent that thimerosal is residual with running water;
Drain: the material after cleaning drains 5 minutes in large bamboo or wicker basket;
Carbon dioxide treatment: the chive cutting is put into steeping tank, then to injecting carbon dioxide in tank, at pressurized carbon dioxidePower is 0.25MPa, under the condition of 30 ° of C of temperature, soaks 8 hours;
Paving dish: after material drains, then can paving coil 2.5-3 kilogram of left and right of every dish paving;
Freeze-drying: after paving dish, send in time freezing room solidification point below-18 DEG C, after 4 hours, can carry out vacuum drying, dryTime is 4 hours;
Go out the refrigeration of tank discharging packaging: after chive is dried, go out tank, send freezer storage;
Outbound equilibrium temperature: be warming up to room temperature, discharging make-up room humidity answers < 45%;
Cross electrostatic attraction: material will be absorbed wool fibre and hair by electrostatic attraction device;
Metal detection: metal detection limit value is in ferrous metal fragment diameter < 0.8mm, in nonferrous metal fragment diameter < 1.5mm; ?To qualified products;
2, the preparation of Capsules:
Take 100kg starch, 18kg pregelatinized starch, 0.45kg glycerine, 1kg carragheen, 0.05kg sorbic acid joinsIn 400kg purified water, stir, and be heated to 80 DEG C of maintenance stirring 1h, then vacuumize most of gas of removing in colloidal solBubble, obtains anti-oil reservoir colloidal sol;
Take 100kg starch, 10kg pregelatinized starch, 0.5kg glycerine, 0.5kg carragheen, 0.3kg gellan gum, 0.1Kg calcium lactate, 0.1kg D-sorbite join in 350kg purified water and stir, and are heated to 75 DEG C of maintenance stirring 1h,Then vacuumize most of bubble of removing in colloidal sol, obtain casing play colloidal sol;
Take 100kg starch, 15kg pregelatinized starch, 25kg beta-schardinger dextrin-, 0.5kg glycerine, 0.5kg carragheen, 0.1Kg sodium lactate joins in 350kg purified water and stirs, and be heated to 75 DEG C keep stir 1h, then vacuumize remove moltenMost of bubble in glue, obtains water conservation layer colloidal sol
On 0# capsule die, first wrap up in the thin beeswax of one deck, wrap successively more anti-oil reservoir, casing play, water conservation layer after cooling, through coolingAfterwards by trimming, obtain the special special hollow starch capsule of freeze-drying chive after screening, fit.
3, freeze-drying chive dress capsule:
Freeze-drying chive is put into special hollow starch capsule, obtain freeze-drying chive capsule.
The freeze-drying chive capsule that obtained is early put into polyester bottles and is preserved 12 months, is then taken out, by it with newlyFresh chive contrasts. From experimental result, freeze-drying chive, also can keep after 12 months in the storage of 0# starch CapsulesGood color and luster, local flavor and quality (table 1), and rehydration good (Fig. 2), and quality good (table 2). Than the fresh perfume (or spice) in marketGreen onion, vitamin c, chlorophyll, pyruvic acid are more or less the same, and total plate count and Escherichia coli are all few than fresh chive; Rehydration ratio is large,Mouthfeel is good.
The method of sensory evaluation is: get the chive in 1.0g chive capsule, in the beaker of 150mL, add equivalentThe distilled water of 95 DEG C, the thermostat water bath of putting into 95 DEG C carries out rehydration. The sense organ of the laggard circumstances in which people get things ready for a trip of rehydration pool, local flavor and mouthfeel is commentedValency. Please 10 judging panels carry out sensory evaluation scores to verdant dry product, the commenting the every score situation approval of verdant dry product by 10 judging panelsThe ratio value list of committee's number and total judging panel's number, adds up score, taking fresh chive as standard full marks.
Table 1 Analyses Methods for Sensory Evaluation Results
The contrast of table 2 freeze-drying chive and fresh green onion
Claims (10)
1. a freeze-drying chive capsule, is characterized in that being packed in a kind of Capsules and being made by a kind of chive.
2. freeze-drying chive capsule according to claim 1, is characterized in that freeze-drying chive is prepared from by following steps:
1) Selected Inspection: carry out the inspections such as sense organ, persticide residue, the cruel enzyme of persticide residue high speed tester inspection second phthalein choline suppressesRate < 40%; The raw material being up to the standards is sent into workshop and is processed; Remove defective work, specification defective work, unnecessary root head,Long thick old part, reject rot, disease portion and impurity and foreign matter;
2) soaking and washing: green onion first with 1% within alkaline soak 5-8 minute, carry out again multiple tracks cleaning;
3) rinsing: material is sent into main shop is selected and is rushed and take away the refuse and the impurity that peel with circulating water on workbench;
4) pelletizing: raw material is cut into the granularity of regulation on request;
5) sterilization: the green onion raw material cutting is 120ppm～160ppm Peracetic acid effect 5-8min for grain;
6) after irrigation and disinfection, rinse and prevent that thimerosal is residual with running water;
7) drain: the material after cleaning drains in large bamboo or wicker basket, and the time is no less than 5 minutes;
8) carbon dioxide soaks: the freeze-drying chive sheet cutting is put into steeping tank in order, and then to injecting carbon dioxide in tank,Be 0.15～0.25MPa at pressure carbon dioxide, under the condition of 25 DEG C～30 ° of C of temperature, soak 8～10 hours;
9) paving dish: after material drains, then can paving coil 2.5-3 kilogram of left and right of every dish paving;
10) freeze-drying: send in time freezing room after paving dish and freeze, temperature, below-18 DEG C, after freezing 4 hours, can be carried out vacuumDry, be 2-4 hour drying time;
11) go out the refrigeration of tank discharging packaging: after chive is dried, go out tank, send freezer storage;
12) outbound equilibrium temperature: the good chive of freeze drying is warming up to room temperature discharging make-up room humidity and answers < 45%,
13) cross electrostatic attraction: material will be absorbed wool fibre and hair by electrostatic attraction device;
14) metal detection: metal detection limit value is in ferrous metal fragment diameter < 0.8mm, in nonferrous metal fragment diameter <1.5mm, obtains qualified products.
3. freeze-drying green onion capsule according to claim 1, is characterized in that Capsules is made up of interior, domestic and abroad three-decker,Be respectively the anti-oil reservoir of internal layer, the casing play in middle level, outer field water conservation layer.
4. freeze-drying chive capsule according to claim 1, the capsule using comprises gelatine capsule, Hydroxypropyl methylcellulose glueOne in capsule, pulullan polysaccharide capsule, algal polysaccharides capsule, starch capsule.
5. the raw chive capsule of freeze-drying according to claim 3, the anti-oil reservoir preferred material that it is characterized in that internal layer comprise butBe not limited to following one or more: starch, pregelatinized starch, glycerine, carragheen, beeswax, cyclodextrin, potassium lactate.
6. freeze-drying chive capsule according to claim 3, the casing play preferred material that it is characterized in that middle level comprises but notBe limited to following one or more: starch, pregelatinized starch, glycerine, gellan gum, carragheen, D-sorbite, hydroxypropyl first fiberElement, pulullan polysaccharide, algal polysaccharides.
7. freeze-drying chive capsule according to claim 3, is characterized in that outer field water conservation layer preferred material comprises but notBe limited to following one or more: starch, pregelatinized starch, glycerine, sodium lactate, Calcium Ascorbate, cyclodextrin.
8. freeze-drying chive capsule according to claim 1,, it is characterized in that the model of capsule is selected from No. 00, No. 0, No. 1,2Number.
9. freeze-drying chive capsule according to claim 1, is characterized in that capsule is transparent, opaque or coloured.
10. a kind of capsule that loads freeze-drying chive according to claim 1, is characterized in that, described hollow and hard capsuleSuit place have three sealed points.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510952039.8A CN105595242A (en) | 2015-12-18 | 2015-12-18 | Freeze-dried scallion filling capsule |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510952039.8A CN105595242A (en) | 2015-12-18 | 2015-12-18 | Freeze-dried scallion filling capsule |
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| Publication Number | Publication Date |
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| CN105595242A true CN105595242A (en) | 2016-05-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510952039.8A Pending CN105595242A (en) | 2015-12-18 | 2015-12-18 | Freeze-dried scallion filling capsule |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0761948B2 (en) * | 1986-05-08 | 1995-07-05 | フロイント産業株式会社 | Capsules containing useful bacteria in the intestine |
| CN1543849A (en) * | 2003-11-27 | 2004-11-10 | 王永明 | Compound fruit and vegetable product |
| CN103891872A (en) * | 2014-03-25 | 2014-07-02 | 山东金谷食品有限公司 | Vacuum freeze drying method of fistular onion stalk |
| CN103933010A (en) * | 2014-04-09 | 2014-07-23 | 安徽黄山胶囊股份有限公司 | Process for manufacturing enteric plant hollow capsule |
-
2015
- 2015-12-18 CN CN201510952039.8A patent/CN105595242A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0761948B2 (en) * | 1986-05-08 | 1995-07-05 | フロイント産業株式会社 | Capsules containing useful bacteria in the intestine |
| CN1543849A (en) * | 2003-11-27 | 2004-11-10 | 王永明 | Compound fruit and vegetable product |
| CN103891872A (en) * | 2014-03-25 | 2014-07-02 | 山东金谷食品有限公司 | Vacuum freeze drying method of fistular onion stalk |
| CN103933010A (en) * | 2014-04-09 | 2014-07-23 | 安徽黄山胶囊股份有限公司 | Process for manufacturing enteric plant hollow capsule |
Non-Patent Citations (1)
| Title |
|---|
| 戴飞等: "香葱冻干过程中影响因素的研究", 《江西农业学报》 * |
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Application publication date: 20160525 |